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Master's degree in Gastronomic Journalism and Communication
Presentation 10+1 Reasons Programa Calendar Methodology Teachers and guests Fees / Grants Admission Student service - AlojamientosStudent service - Procedures before travelling Student service - Sport serviceStudent service - Cost of living infoStudent service - Donostia - San SebastiánStudent service - BCC StudentsStudent service - BCulinary Alumni
THE FIRST EDITION WILL COMMENCE ON 5TH OCTOBER.
Get ready to become one of the gastronomic communication leaders of the future.
During this Master's degree, you'll receive specialist professional training in the field of gastronomic journalism and communication. You'll learn how to design, produce and promote gastronomic contents and initiatives from a global and contemporary perspective.
The huge gastronomic boom of recent years has led to an increased demand for communication professionals with specialised knowledge in strategic gastronomic communication, knowledge of the latest journalistic trends, digital media skills and the ability to conceptualise gastronomic projects.
This Master's degree will give you a competitive advantage in the current gastronomic communication ecosystem within the sector, which is comprised by traditional and contemporary media formats, restaurants, communication agencies, specialist publishing houses, companies, public institutions, etc.
Education Type: Hybrid model (face-to-face/online)
Duration: 10 months (6 months of online training, 1 month fof face-to-face training and 3 months of internship). 60 ECTS – 1.500 hours
Online part: from october 2022 to abril 2023
Face-to-face part: may 2023
Internship: from june to september 2023
Master's degree final project: september 2023
Degree: Master's degree from the Mondragon Univertsitatea, taught by the Faculty of Gastronomic Sciences at the Basque Culinary Center.
OBJECTIVES OF THE MASTER'S DEGREE
To become qualified within a continuously-evolving sector in which communication plays a vital role.
To become familiar with all areas of the sector, acquiring a critical and personal perspective that allows you to operate within the sector with a strategic and global focus.
To discover what the sector is really like by listening to testimonies of professionals from leading media entities in the sector, such as Eater and The Guardian.
To establish connections with leading professionals in the sector. To form part of the Basque Culinary Center ecosystem, participating in the Faculty's events. You'll also establish a network of contacts that includes some of the leading professionals in the sector.
To access the world of work through our internship programmes that are designed with the student in mind.
To enrich your learning process and implement your new knowledge and skills in the activities, workshops and other events that take place during your immersive one-month stay at the Basque Culinary Center.
Your wellbeing is our utmost priority. We will pull out all the stops to ensure that you can learn within a safe and secure environment. Come and undergo a transformative, innovative and safe learning experience.
Discover all of our COVID-19 measures.
We are ready. Are you?
Need more information? Contact us via the Further Information form or send us an email to the address cursos@bculinary.com, and we'll tell you everything you need to know.
10+1 Reasons
REASONS WHY YOU SHOULD DO THIS MASTER'S DEGREE
You'll acquire a global and contemporary understanding of gastronomic journalism on a national and international level.
You'll learn about current trends that will allow you to manage in-depth and relevant content in the fields of gastronomy, food and catering.
Our Masterclasses provide a fantastic opportunity to learn directly from leading professionals in the sector (exclusively available to Master's students).
You'll learn from amazing teachers who are specialised in the sector. You'll also receive personalised feedback and progress reports from your assigned tutor, which will allow you to keep evolving.
You'll become a professional in the field of gastronomic and journalistic communication, participating in: workshops, round-table discussions with professionals, study trips, a Master's degree final project and an internship at a company.
You'll master advanced techniques and methods that will help you to write better and create gastronomic content projects.
You will put into practice part of what you have learned in a real Basque Culinary Center editorial project: "Gastronomia360"
You'll be faced with real-life challenges faced by media entities and communication professionals related to researching new voices, experiences and demands.
You'll gain first-hand experience of the industry through practical activities and by visiting companies within the sector.
You'll work with multi-cultural and multi-disciplinary groups of students, who will offer different perspectives and viewpoints. This melting pot of ideas will allow you to develop creative, innovative and relevant projects.
The highlight of the Master's degree will be the one-month face-to-face learning period in the Basque Country, Spain. Through various gastronomic activities, trips and face-to-face visits, you'll learn from the experiences of other people who work in the fields of journalism and communication.
AIMED AT
The Master's degree is aimed at individuals of the following profiles:
College and university graduates and those holding advanced diplomas in (preferably degrees or studies related to journalism, communication, marketing and gastronomy) who wish to move into the field of gastronomic journalism and/or communication.
Communication professionals (journalists or marketing specialists) who wish to specialise in the gastronomic sector.
Professionals from the gastronomic sector or food industry.
Communication professionals (journalists or marketing specialists) who already specialise in the field of gastronomy and who wish to delve further into the topic and refine their knowledge and skills.
Professionals from other fields who wish to move into gastronomic communication, gastronomic journalism and gastronomic events as a curator.
Some sessions will be given in English. As such, this degree is only recommended for people with at least a B2 (intermediate-high) level of this language.
Whatever your background and experience, we will assess each candidate on an case-by-case basis.
If you wish, we can arrange for you to have a chat with the Master's coordinator. He/she will be able to tell you about the content of the course, listen to your concerns and inform you of the extent to which the Master's degree meets your expectations.
Request a chat with the Master's coordinator via the Further Information form.
1. GASTRONOMY: CULTURE, SCIENCE AND SOCIETY
Food, culture and identity
History and new gastronomic trends
Local and global food system
Introduction to food science
Basic principles of sensory analysis
How a restaurant operates
Through this module you will:
Obtain basic knowledge of gastronomy, allowing you to develop your own contemporary criteria which you can use to discuss the subject.
Understand the concept of gastronomy and food as a cultural, socio-economic and self-defining phenomenon, while discovering the ways in which it can be linked to all aspects of a given territory.
Learn about the main contemporary trends, movements and styles: Spanish avant-garde, new Nordic cuisine, the slowfood movement, fast good, Latin American cuisine, etc.
Discover how the food system works on a local, national and international level, learning about its repercussions and the challenges it faces.
Understand the principles of chemistry and physics in food and the ways in which these relate to our senses.
Become familiarised, in general terms, with the world of wine, and learn about the sensory connection that exists between food and drink.
Learn how a restaurant operates internally, including its operations, culinary processes and PR procedures.
2. HOW WE DISCUSS GASTRONOMY
What modern day gastronomic journalism entails
The current gastronomic communication ecosystem
Writing techniques and genres
Research and ethics
Voices and representation in gastronomy
Learn about the history of gastronomic journalism and discover why it is so important.
Understand how gastronomic journalism has evolved over recent years as it has taken the plunge into the digital world. You will also learn about the challenges that it will face in the future.
Identify the actors in the complex gastronomic communication ecosystem and understand the role they play: media, specialist websites (e.g. TripAdvisor), influencers, chefs, sector institutions (The 50 Best Restaurants, Michelin), public institutions, entities and others).
Discover the main genres of gastronomic journalism (news, interviews, reports, accounts, opinion pieces and critics), their characteristics and possibilities.
Write gastronomic content for digital and non-digital media entities and for corporate and/or institutional communication.
Map the information and documentary sources required in order to discuss the sector.
Develop a critical understanding of the challenges faced by the gastronomic sector and consider the ethical principles of communication in the sector.
3. DISCUSSING GASTRONOMY IN THE DIGITAL AGE
The creation and planning of gastronomic media
Introduction to strategic gastronomic communication
Image and graphic editing
New narrative forms
Food design and gastronomic experience
Learn about digital content consumption habits and the different kinds of business models.
Properly utilise techniques and tools to design and manage gastronomic journalism and communication projects.
Be taught how to measure and analyse audiences and how to position your own content in the digital ecosystem.
Use tools to select and edit images that improve gastronomic content.
Develop skills and criteria that allow you to assess, from the perspective of a potential tourist, the different gastronomic services and experiences on offer.
Pick up innovative narrative skills for different types of contents and platforms.
Learn about and practice the design, development and positioning of specific content in podcasts.
4. STRATEGIC COMMUNICATION
Strategic use of social media
Designing a comprehensive strategic communication plan
Strategic use of digital analytics
Differentiate between the different types of social networks and identify the contents that are best suited to each platform.
Know how to measure and analyse audiences and position your own content in the digital ecosystem.
Apply creative resources for the conceptualisation, design and execution of gastronomic projects.
Discover the main principles of digital marketing in the world of gastronomy.
Appreciate the importance of reputation (both online and offline) for any project, restaurant or chef, and learn how to act in crisis situations.
Use metric-based monitoring and decision-making tools.
5. MASTER'S DEGREE FINAL PROJECT
This project will be undertaken individually or in groups. The objective is to put into practice everything you have learned over the course of the Master's degree.
Some examples of the final project include:
Designing a communication plan for a restaurant or another gastronomic organisation.
Designing a strategic communication plan for a conference or another kind of gastronomic event.
Designing a digital communication channel that specialises in gastronomy.
6. INTERNSHIPS IN COMPANIES
Your internship will serve to round off the learning experience. During this period, you'll have the chance to put everything you have learned into practice and get a taste for what it is like to work in a professional environment. Each student will complete a 480-hour internship (19 ECTS), which will last approximately 3 months.
We will carry out a personalised assessment of each student, taking into account their profile and preferences when selecting the company in which they will undertake their internship.
Some examples of the companies and centres in which you might carry out your internship include:
Traditional and digital media entities with sections dedicated to gastronomy.
Restaurants' Communication and Marketing Departments, catering companies, etc.
Communication agencies.
Radio stations, television channels and podcasts.
Publishing houses and conferences that specialise in gastronomy.
Public institutions and companies that focus on gastronomy and food.
Duration: 60 ECTS - 1,500 hours - 10 months (7-month learning period and 3-month internship).
ONLINE PART: from october 2022 to april 2023 (6 months)
FACE-TO-FACE PART: may 2023 (1 month)
INTERNSHIP: from june to september 2023 (3 months)
MASTER'S DEGREE FINAL PROJECT: september 2023
Online part: live sessions on tuesday and thursday from 6:00 p.m. to 8:30 p.m. (GMT + 1)
Classroom part: monday to friday, from 15:00 to 8:00 p.m.
This Master's degree is taught in a hybrid format.
During the online part you will be taught via online classes 2 days a week. During these classes, you will discuss potential challenges, participate in practical workshops, learn about specific case studies and get involved in group projects, all under the tutelage of specialist lecturers. This will include writing, photography, videography and podcasting workshops, along with many other activities related to the field of gastronomy. These will be completed with a view to developing your communicational and journalistic skills.
During the face-to-face part, we will continue to work on educational activities, fieldwork projects, learning journeys, challenges, crystallisation workshops, etc. This part follows a teaching-learning methodology based on the concept of learning by doing, which is reflective, social, active, motivating and meaningful.
It is based on the following methodological concepts:
ONLINE PART:
The first part of the Master's degree will be completed online, using a platform where 100% of the programme and contents have been designed for online training:
Weekly live classes with lecturers and collaborating professionals.
Activities and challenges: Interactive exercises, submissions, tests, forums, etc.
Contemporary and interdisciplinary contents, applicable to your day-to-day working life.
Audiovisual resources showing expert interviews.
Masterclasses with expert guests.
A tutor who energises, motivates and provides personalised feedback.
Colleagues with whom you can debate, discuss ideas and share knowledge. View all COVID-19 measures.er todas las medidas COVI
FACE-TO-FACE PART: IMMERSIVE MONTHThe second part of the Master's degree takes place over the course of one month, and is held in a face-to-face format at the Basque Culinary Center. During this month, you will participate in the following activities:
Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts.
Masterclasses: Sessions in which leading professionals will offer a first-hand insight into their models and real success stories.
Practical Case Studies: Practical case studies will be presented and discussed in specific participatory workshops. These will allow for group activities, debates and discussions.
Tasting classes: Tastings, samplings, workshops and other activities related to gastronomy in the BCC facilities that allow the contents of the programme to be experienced.
Learning journeys and fieldwork: Gastronomic activities, visits and meetings that illustrate the content of the subjects. You'll visit fieldwork sites and gain a better understanding of gastronomic journalism and communication.
You'll attend faculty-organised events, such as the Gastronomy Shapers sessions.
Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts. Conceptual lecture sessions: In these sessions, the conceptual foundations of each subject in the module will be explained by experts.
Learning is reinforced by the co-existence of students, expert professionals and coordinators of the Basque Culinary Center.
When faced with new challenges, the Basque Culinary Center is committed to finding novel solutions that can be applied to these new contexts. In light of the COVID-19 pandemic, we have created new digital spaces, implemented comprehensive safety measures, adapted our premium facilities to comply with new requirements, reduced our capacity, etc. We've done all of this so that nothing can stop you achieving your learning objectives.
CLICK HERE to discover our COVID-19 measures.
Teachers and guests
This Master's degree brings together a highly diverse panel of lecturers of different nationalities and disciplines, who will provide a global vision of the gastronomic journalism and communication sector:
MASTER'S DEGREE COORDINATOR
Rafael Tonon
Rafael Tonon is a gastronomic journalist and writer with international experience. Born in Brazil, he currently resides in Portugal and travels the world to taste and write about food. He writes about the latest food trends, gastronomic traditions and the restaurant industry. His work has featured in international media entities such as "Munchies" (Vice), Slate, GQ, ELLE, Atlas Obscura and many other renowned publications. He also collaborates with Fine Dining Lovers and Eater, with the latter being the largest gastronomy portal in the USA. This journalist, who graduated from the Pontifícia Universidade Católica de Campinas in Brazil in 2004, is the author of the books entitled Food Revolutions and 550 Restaurantes com Mais de 50 - 5 Décadas da Gastronomia Paulistana [50 Restaurants with More than 50 years – 5 Decades of São Paulo's Food Scene] about the most traditional restaurants in the Brazilian city of São Paulo. He used to work at the Editora Abril publishing house, which is the largest media and magazine group in Latin America. In his current role as a freelancer, he has worked for various entities in the USA and Europe. He has also worked as a curator, on projects such as the Alimentarte Forum, and as a gastronomic researcher. He is an expert on gastronomic trends and foods, and has been a guest speaker at various courses and events.
Pablo Orduña
Since obtaining a PhD in Modern History from the Universidad de Navarra, Orduña has worked as a lecturer in the same university, as an international lecturer-professor at the University of California, Santa Barbara (UCSB), as an associate lecturer at the Universidad Internacional de La Rioja and as a teacher and researcher (PDI) at the Faculty of Gastronomic Sciences within the Basque Culinary Center (Mondragon Univertsitatea). He has also undertaken various research projects, having been offered a grant from the Spanish National Research Council (CSIC) and the Fundación José Miguel de Barandiarán. He has published various books and articles in specialist magazines, and has delivered conference speeches in the fields of history, anthropology and cultural heritage management.
Sasha Correa
Venezuelan journalist and writer with more than 10 years' experience in the creative management of gastronomic projects. From the Basque Culinary Center, Correa has helped to promote initiatives such as the Basque Culinary World Prize, the 'Diálogos de Cocina' [Cooking Dialogues] conference and, more recently, communication platforms including "RetoCoronavirus" and "Gastronomía 360". Author of the book 50 Miradas: un recorrido por el movimiento de la gastronomía contemporánea [50 Perspectives: a journey through the contemporary gastronomy movement] (Basque Culinary Center, 2018).
Jorge Bretón
After completing his training at various emblematic restaurants (El Bulli, El Celler de Can Roca, El Poblet), Bretón would go on to become chef in two Michelin star restaurants: La Sucursal and Vertical. He has received several awards over the course of his professional career, such as Best Chef in the Valencian Community, the 2012 Chef Millesime Prize and the Valencia Business Hospitality Federation (FEHV) National Research and Development Prize. Bretón has also delivered speeches in many national and international events.
Juan Carlos Arboleya
Arboleya holds a PhD in Biochemical Physics from the University of East Anglia (Norwich, England) and previously worked as a researcher at the Biotechnology and Biological Sciences Research Council (BBSRC, formerly the Institute of Food Research) in England. He was also head of the Microstructural Characterisation and Design Laboratory at the AZTI-Tecnalia food research technology centre. He currently works as technical coordinator of the Master's degree in Gastronomic Sciences; coordinator of the Food Technology and Development module in the Gastronomy and Culinary Arts degree at the BCC; and coordinator of the Sensory Perception and Consumer Preferences speciality at BCC Innovation. He is also editor-in-chief of Elsevier's International Journal of Gastronomy and Food Sciences.
Diego Salazar
Diego Salazar is a journalist who has previously worked as a lecturer in the Master's degree in Journalism at the ABC newspaper in Spain, associate editor for Etiqueta Negra (Peru) and as multi-platform editor for Peru21. He currently collaborates with the Spanish edition of the New York Times, as well as other media outlets in Latin America, the USA and Europe. He is the author of the book No hemos entendido nada: Qué ocurre cuando dejamos el futuro de la prensa a merced de un algoritmo [We haven't understood anything: what happens when we leave the future of the press in the hands of an algorithm].
Andoni Luis Aduriz, owner and chef at Mugaritz, which is one of the world's most reputable and decorated restaurants (Errenteria, Basque Country).
Andres Rodriguez, president and editor in SpainMedia (Tapas, Forbes, etc).
Emily Takoudes, has been Executive Commissioning Editor of Food & Drink at Phaidon since 2014, and has been in book publishing for more than twenty years. At Phaidon, she has worked with many of the world's leading chefs including: Enrique Olvera (Pujol), Virgilio Martínez (Central), Rodolfo Guzmán (Boragó), Jeremy Fox (Rustic Canyon), Jeremiah Stone & Fabián von Hauske (Contra), and Ana Ros (Hiša Franko).
Harold McGee, american writer on gastronomy with an emphasis on food chemistry. One of his best known works On Food and Cooking.
Matt Goulding, an american gastronomic journalist, author and content producer who currently resides in Barcelona, Spain. He previously worked as gastronomy editor at the magazine Men's Health, where he penned the 'Eat This, Not That' column which would later be turned into a book series. He co-founded Roads & Kingdoms in 2012, and has also authored many gastronomic books.
Rodrigo Varona, executive director of Brandelicious, one of the most reputable gastronomic communication agencies in Europe. He has worked with brands such as Estrella Damm, Sofitel and Four Seasons, as well as restaurants including Etxebarri, Disfrutar and many others.
Ruth Reichl, served as restaurant critic for The New York Times from 1993-1999. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years. She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in 2019.
Ryan King, editor-in-chief of the website Fine Dining Lovers.
Fees / Grants
Price of the Master's Degree Course:
The fees for the master's degree course are €10,295 which must be paid as follows:
• €150 at the time of applying for a place (refundable in full in the case of not being admitted or needing to withdraw).
• €2,536.25 as a reservation fee payable at the time of confirmation of admission.
• The remainder of the fees is payable in 3 instalments of €2,536.25 during the academic year in october, december and february.
*This amount is subject to some variation ahead of the next edition
The centre has special financing agreements with various financial organisations (with the possibility of repayments over a maximum of 6 years).
SUPPORT WITH STUDENT EMPLOYMENT
In order to support students with their search for employment during or following their studies, they will receive information relating to the career opportunities available in the faculty.
Likewise, during their stay, students may apply for the study-employment grants offered by the faculty and lend their services to the different departments: R&D, operations, coffee shop, etc.
1 Pre- Registration
Interested students should make the online registration and pay the registration fee. In addition, the following documentation should be sent to admisiones@bculinary.com
The Curriculum Vitae
1 passport size photo
Photocopy of the DNI or passport
Letter of motivation, explaining the student's interest in this educational programme.
2 To complete the different steps of the selection process
Step 1: accreditation of education and experience
The Selection Board will assess:
• Degree in gastronomy or equivalents
• HNC and HND education in cookery and catering
• Higher education in patisserie
• Other non-regulated patisserie, cake making, and dessert cookery studies carried out in prominent centres.
A minimum experience of 1-2 years in patisserie retail and manufacture, or in a restaurant desserts section is desirable.
Step 2: Contrasting Interview
The Selection Board will individually interview candidates who have completed step 1 in order to assess their specific knowledge, discuss the information provided and the educational concerns of the candidate. If necessary, candidates will be required to provide additional information such as the production of a video or knowledge test that can demonstrate their qualities, abilities and skills in the kitchen.
Step 3: evaluation of motivation and personal aptitudes
The Selection Board will assess the motivation, as well as the personal aptitudes, that will enable students to succeed in this training process. Personal statements will be taken into account for this purpose.
Once the 3 steps of the selection process has been completed, candidates will be awarded a final mark. The 25 candidates with the highest marks will be admitted
3 Payment of the reservation fee
Candidates who complete the process will be informed of their results indicating whether they have been admitted or placed on the reserve list.
In certain cases, applicants who have been accepted will be required to attend, prior to the start of the master's degree, a compulsory course intended to provide the same level of knowledge to ensure their success in this rigorous programme. Failure to achieve this level will result in the offer being withdrawn.
Candidates who have been admitted will be asked to pay the reservation fee before formalising the registration.
It is important to emphasise that::
• The period for registration will remain open until all places have been allocated. The maximum number of students to be admitted is 25.
• A first selection of applications will take place from the opening of the registration period. Applicants will be notified as and when the Board completes their assessments.
• Replies to applications received after that date will be sent as soon as practical.
• In the case of foreign students, the letter of acceptance and all other information necessary to apply for visas will be supplied to successful candidates once they have paid the confirmation of registration fee.
Enquiries and further information from: admisiones@bculinary.com
LIVENSA LIVING SAN SEBASTIÁN, AN INNOVATIVE CONCEPT OF LODGING
Livensa Living San Sebastian is located in the neighborhood of Ibaeta, in a quiet area and a step away from Tolosa Avenue that leads to Ondarreta beach. It is an accommodation that takes care of all the details and is designed to make you feel at home during your stay in Donostia-San Sebastian. It has spaces to relax and share time in company.
Features to highlight:
Single rooms with full kitchen and private bathroom
Common kitchens or "txokos".
Leisure areas: living room, games room, cinema room, etc.
Music rehearsal rooms
Take advantage of the preferential rates for Basque Culinary Center students.
More information about accommodation here
RELIGIOUS RESIDENCES
These types of residence are small and have restricted entrance times. The rooms can be single or double and they do not always have an ensuite bathroom. Those that offer full board may not offer all the meals at weekends. Admission to these residences entails a personal interview with the families.
The prices given below are approximate.
FEMALE RESIDENCES:
RESIDENCIA COMPAÑÍA DE MARÍA
Camino de S. Bartolomé, 24
Regimen full board
Precio aproximado €625/month
ESCLAVAS DEL SAGRADO CORAZÓN
Avda. Gral. Zumalakarregi, 11
Precio aproximado €580-€615/month
Residents must leave the residence at weekends with the exception of examination periods.
MISIONERAS DEL SAGRADO CORAZÓN
http://www.misioneras-sc.com/es/residencia-universitaria/
Paseo de la Fe, 34
Precio aproximado €350-€490
RESIDENCIA VILLA ALAIDI E.A.M.
http://www.villa-alaidi.com/
Paseo de Heriz, 95
Regimen half board or full board
Precio aproximado from €450 to €590/month
No se ofrecen comidas durante el fin de semana aunque hay una cocina a disposición de las residentes.
RESIDENCIA EL CARMELO PASIÓN
http://www.karmeloikastetxea.com/es/residencia-universitaria/quienes-somos
Ilumbe, 8
COLEGIO MAYOR JAIZKIBEL
http://cmjaizkibel.com/
C/ Aldapeta, 49
Tel 616 369 815
Regimen Pensión completa
Precio aproximado 932€/mes
No hay cocinas disponibles para las residentes pero las estudiantes de BCC podrán realizar prácticas de cocina.
RESIDENCIA CET ORIA
http://proyectocet.com/
Paseo de Ayete, 25
Precio aproximado 370€
El precio del alojamiento y pensión se costea trabajando en el servicio de alimentación. Admisión mediante entrevista.
MALE RESIDENCES:
COLEGIO MAYOR AYETE
http://www.ayete.es/
Pº Ayete, 25
Tel 943 21000
Precio aproximado 1.055€/mes
RESIDENCIA LA SALLE
http://www.residenciauniversitarialasalle.com/
Pº Maddalen Jauregiberri,2
Regimen habitación y desayuno
Precio aproximado 320€-380€/mes
SECULAR RESIDENCES
These are mixed and are larger than the religious residences. As a general rule, they do not have entrance times.
MIXED RESIDENCES:
RESIDENCIA LIVENSA LIVING SAN SEBASTIÁN
https://www.livensaliving.com/
Portuetxe, 35
Regimen acommodation in studio with fully furnished kitchen and private bathroom
Precio aproximado desde 530€ hasta 880€/mes
New residence in year 20/21. Individual studios with private bathroom and fully equipped kitchen with oven. Excellent common areas include two cooking practice rooms for BCC students. Price includes utilities, cleaning and weekly change of linen.
COLEGIO MAYOR OLARAIN
http://www.colegiomayorolarain.com/
Pº Ondarreta, 24
Regimen alojamiento y desayuno, media pensión o pensión completa
Precio aproximado desde 498€ hasta 1.090€/mes
El precio incluye la limpieza del uniforme de cocina. No hay cocinas disponibles para los residentes aunque los estudiantes de BCC podrán hacer prácticas de cocina en un espacio debidamente equipado para ello.
RESIDENCIA MANUEL AGUD QUEROL
http://www.resa.es/es/residencias/san-sebastian/residencia-universitaria-manuel-agud-querol/residencia/
Pº Berio, 9
Regimen alojamiento
Residencia de la Universidad de País Vasco; alojan prioritariamente a los estudiantes de la UPV pero pueden tener plazas disponibles desde la reciente ampliación.
ACCOMMODATION IN SHARED FLATS
Prior authorisation from interested parties, the BCC Students'Office favours contact among admitted students so that they can organise themselves to share flats. Traditionally, students have created groups in social media to contact each other. The BCC also informs students about rented flat offers that the owners send us.
The average price per student in a shared flat in Donostia-San Sebastian is around €300 per month.
Procedures before travelling
Students from European Union member countries, and Norway, Switzerland. Liechtenstein and Iceland will not require a visa to reside in Spain.
Other international students will have to request a long term student visa which will allow them to reside in Spain for a period longer than 180 days.
Visas should be requested from, and issued by Diplomatic Missions and Spanish Consul Offices abroad. It is important to obtain information on the required documentation and gather it as soon as possible, since the relevant authorities may take up to two months to advise that the visas will be granted.
Once students have arrived in Donostia-San Sebastian, they have one month from the time of their arrival to request the foreign students' card at the Oficina de Extranjeros of Donostia-San Sebastian. This students' office of the BCC will provide the necessary information to students in this regard.
Sport service
Through the MU Sports Service, students can access team sports as well as individual sporting activities and Group trips (weekend skiing, surfing trips….).
Donostia-San Sebastian also has an extensive offer of municipal sporting facilities. The Kirol Txartela (sport card) permits access to all the city's municipal facilities at a very economical price. For more information, go to the following link.
Cost of living info
Information on the COST OF LIVING in San Sebastian is given below:
The best way to get around the city is with the network of urban buses. The company which provides this service is Compañia del Tranvia de Donostia-San Sebastian.
Their web page www.dbus.es contains all information on routes, timetables and tariffs. The web page also enables the calculation of the bus route between two points and its estimated duration.
Students can benefit from monthly season tickets which reduce the cost of travelling by bus.
Donostia-San Sebastian offers accommodation in student residences. It is advisable that those interested in this type of accommodation make their reservation as soon as possible.
A document containing information on some of the residences in the city can be found below.
Download: Accommodation in San Sebastian
Donostia-San Sebastian is the administrative capital of Gipuzkoa, one of the territories that integrates the Basque Country. There are two official languages: Spanish and Basque.
On the banks of the Bay of Biscay,, Donostia-San Sebastián is a small town within a natural framework of incomparable beauty. A holiday destination for monarchs and nobles during the Belle Epoque, Donostia-San Sebastian arose as a lordly city where tradition and modernity exist side by side.
Images courtesy of San Sebastian Tourism
If there is something that can compete with its spectacular beauty that is its gastronomy: cradle of the "new Basque cuisine", Mecca of culinary avant-garde and the world capital of the pintxo, Donostia-San Sebastian is the city with the most Michelin stars per square metres in the world. The importance of its restaurants, its famous gastronomic societies and the quality of its raw material convert Donostia-San Sebastian into a gastronomic reference in the world. Not in vain, the British magazine, "Which", chose Donostia-San Sebastian as the best gastronomic destination in the world.
Over the last few years, innovation and sustainability have been the two main pillars for the development of Donostia-San Sebastian, which has fostered an ideal city of pedestrians and bicycles.
WHY STUDY GASTRONOMY IN DONOSTIA-SAN SEBASTIAN?
Because in Donostia-San Sebastian, as in the rest of the Basque Country, gastronomy forms part of society and good food is present at any event and celebration. Donostia-San Sebastian, a city of 185,000 inhabitants, has 120 gastronomic societies.
Because four of the eight restaurants with three Michelin stars in Spain are in the Basque Country, three of them in Donostia-San Sebastian.
Because of its cultural offer, which includes internationally renowned film and jazz festivals. Donostia-San Sebastian has been named as European Capital of Culture for 2016.
Due to its beaches, ideal for practicing surf all year round.
Due to its mountains, just 2.5 hours from the Pyrenees.
Because it is a safe, accessible and welcoming city.
HOW TO REACH DONOSTIA-SAN SEBASTIAN
Donostia-San Sebastian is connected to the main Spanish cities by bus, train and plane.
The airport of Donostia-San Sebastian is 20 kilometres from the city. It is a small airport with direct flights from Madrid and Barcelona. It has a bus service to the city centre.
The international airport of Bilbao is one hour from Donostia-San Sebastian, and it is connected to the city with a frequent bus service from the actual airport.
The international airport of Biarritz is 45 minutes away although it only offers a direct bus to Donostia-San Sebastian once a day.
DISTANCE IN KMS.
Bilbao – 99 km
Biarritz – 50 km
Madrid – 450 km
Barcelona – 570 km
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Domestic Competitions
WICB Regional 4 Day Tournament
The militant man of the people
Garth Wattley
Board-player relations were at their most acrimonious during Dinanath Ramnarine's time as the WIPA chief, but he was more than just the trouble-maker he was made out to be
Dinanath Ramnarine: choosing to go at the right time © Associated Press
Two images come to mind when one thinks of Dinanath Ramnarine.
One, from the Kensington Oval in 2001, when "Dinas" was still very much a player and engaged in a desperate battle to save a Test match against South Africa with Mervyn Dillon. With West Indies collapsing inexplicably on the final afternoon, the pair contrived to survive in farcical fashion, wasting time in the most obvious way, feigning serious injury even, so that treatment could come from the pavilion and more time could be frittered away at the crease. The match referee was unimpressed and Ramnarine was fined, but West Indies got their draw.
Then there is Ramnarine the helper in times of need. The recipients of his aid range from players he represented as head of the players' body, an ageing ex-player too old to have been an association member, or just some ordinary Joe in need of some kind of help.
The last decade in West Indies board-player relations has been heavily influenced by the passion and pragmatism of the outgoing president and CEO of the West Indies Players Association (WIPA). Arguably no single player or administrator has influenced the direction of the game in the Caribbean as much as Ramnarine has done in that time. He leaves the WIPA ship a stronger vessel, if one that steers through rough waters.
The players' association is a transformed organisation from the one Ramnarine inherited in 2001. Before then, it was usually headed by the West Indies captain and run largely by active players. It now has its own office and paid staff, and a network of professional expertise to call on for legal and labour matters.
Even though it is now one of many subjects before the courts, the WIPA, under Ramnarine, has been able to sign collective bargaining agreements and memorandums of understanding - perhaps not quite envisaged in 1973, when the association was first formed, with Rohan Kanhai as president and Deryck Murray as general secretary. The WIPA over the last ten years has forced administrators in the region to take the players' issues more seriously. They have had no choice.
The professional face of the WIPA has developed under Ramnarine's stewardship as president and CEO. The many legal victories it has won over the WICB tell of an organisation sure of its position and committed to defending the rights of its members.
Ramnarine, who retired from international cricket since 2002, has devoted his energies to getting players their dues; and that energy and passion were rewarded with successive terms in office. The players in general seem to trust in his methods, and in him.
The WIPA under Ramnarine has proved an effective pressure group whose skirmishes with the board have at least served to expose many of its inefficiencies. But it has also been clear for some time that the WIPA had gone as far as it was going to go under Dinas
Beginning in 2003, when the semi-finals of the first-class Carib Beer International Challenge were delayed by a day, West Indies cricket has been subjected to a series of strikes by players at the regional and international level. The sources of the disputes have ranged from match fees for first-class players to contractual disputes and image rights issues. In Test series in Sri Lanka in 2005, and in the Caribbean against Bangladesh in 2009, West Indies were forced to field under-strength teams. The 2009 side led by Floyd Reifer suffered the ignominy of being swept in the two-Test series and three-match ODI rubber.
The 1998 standoff in London between senior players and the board ahead of the disastrous first tour of South Africa was perhaps the first indicator to the region's administrators that they were dealing with a new, less compliant breed of player. But the militancy of the Ramnarine era is something the board still has not come to terms with.
The venerable and charismatic Wes Hall, president when the 2003 strike broke out, never quite got over that action. And none of his successors - Teddy Griffith, Ken Gordon and the incumbent Julian Hunte - has been able to tame the WIPA tiger.
Ramnarine and his colleagues, never afraid to go the legal route, have been like a persistent mosquito, continually jabbing at the board and drawing blood. The WICB's response has been a mixture of conciliation, intransigence, and more often of late, arrogance, in the sense of attempting to bypass the WIPA, even when bound by agreements to consult. Last year when the Chris Gayle impasse was bubbling, the WICB even declared it was no longer prepared to deal directly with Ramnarine.
For all the strides the players' organisation has made in representing and educating players and raising funds for charity, the fact is that West Indies cricket is in a more critical state than it was ten years ago. The WICB's archaic system of governance and lack of transparency - repeatedly pointed out by Ramnarine - has much to do with that. But the WIPA's aggressive posturing has not helped either, not as far as the overall game in the region is concerned. Sometimes, even when you are right, it is wise, good strategy even, to give way. The WIPA under Ramnarine was not prepared to give much ground. Ramnarine's acceptance of Hunte's invitation to join the board in 2007 proved but a temporary ceasefire.
So the perception of some in a region unaccustomed to the acrimony that has come into cricket in the last decade is that Ramnarine is a trouble-maker who has taken the game down. That is harsh.
The WIPA under Ramnarine has proved an effective pressure group whose skirmishes with the board have at least served to expose many of its inefficiencies. But it has also been clear for some time that the WIPA had gone as far as it was going to go under Dinas.
Ramnarine or not, there will still be a WIPA, and likely one that will continue to be proactive in defending the rights of its members. A change of face, however, may no longer allow the WICB to claim an obstructionist personality as a barrier to peace.
Ramnarine did right to leave the attack at this stage. Good play.
Garth Wattley is a writer with the Trinidad Express
3rd unofficial ODI: W. Indies A v India A at North Sound Jul 16, 2019 (09:30 local | 13:30 GMT | 09:30 EDT | 08:30 CDT | 06:30 PDT)
4th unofficial ODI: W. Indies A v India A at Coolidge Jul 19, 2019 (09:30 local | 13:30 GMT | 09:30 EDT | 08:30 CDT | 06:30 PDT)
1st unofficial Test: W. Indies A v India A at North Sound Jul 24-27, 2019 (09:30 local | 13:30 GMT | 09:30 EDT | 08:30 CDT | 06:30 PDT)
2nd unofficial Test: W. Indies A v India A at Port of Spain Jul 31-Aug 3, 2019 (09:30 local | 13:30 GMT | 09:30 EDT | 08:30 CDT | 06:30 PDT)
W. Indies A v India A at North Sound	Jul 14, 2019 India A won by 65 runs
W. Indies A v India A at Coolidge	Jul 11, 2019 India A won by 65 runs
Afghanistan v West Indies at Leeds	Jul 4, 2019 West Indies won by 23 runs
News Ramnarine resigns as WIPA chief
News WICB cuts contact with Ramnarine, WIPA backs chief
Features WIPA v weaklings
In Focus West Indian contracts crisis
Players/Officials Dinanath Ramnarine
Teams West Indies

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text:
USPh - U.S. Physical Therapy Inc.
USPh Schedules Fourth Quarter and Year Ended 2020 Release and[...]
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Rite Aid Expands No-Charge COVID-19 Testing to 460 Drive-Through Locations
R1 RCM Inc.
All stock info
Putnam Associates Inc.
11/23/2020 | News release | Distributed by Public on 11/23/2020 17:11
Putnam Announces Fall Promotions, Kristen Moffat to Partner
November 23, 2020 BOSTON, MA; SAN FRANCISCO, CA; NEW YORK, NY; LONDON, UK-
We are thrilled to announce recent promotions throughout the firm including Yuanfei Wang to Principal; Mariah Hanley and Simran Madan to Senior Consultant; and Karyll Davis, Martha Gilchrist and Carri Hui Mingalone to Consultant.
We are also excited to announce the promotion of Kristen Moffat to Partner in our Boston office. Kristen embodies the core values we strive to achieve as a firm and we are thrilled to have her bold leadership added to our Partner team.
Putnam CEO Remco op den Kelder shared his thoughts on Kristen's promotion,
'Becoming a partner at Putnam is not an easy feat. It requires providing consistent high level strategic insights and guidance to our clients; and from the day that Kristen arrived at Putnam, almost 7 years ago, she has done exactly that. Over the years, she has developed deep relationships with the clients she has worked with and is seen as a true strategic thought partner. We are a better firm by having Kristen on our team and we could not be prouder having her become a partner.'
Partner, John Gordon also commented on Kristen's promotion adding,
'We are so proud and happy to welcome Kristen as Partner. She has given so much to our company, our clients and our people over her long tenure with the firm. Kristen is incredibly dedicated to all of her clients' success and works with great purpose and drive to solve the most complex problems they face. Kristen has also served as a wonderful mentor and role model to the team at Putnam and is heavily invested in the personal growth and professional development of her colleagues. We are excited to watch Kristen continue to thrive in her new role.'
Kristen has served pharmaceutical and biotechnology clients across a range of specialty therapeutic areas including neurology, dermatology, and immunology and has worked on engagements focused on market strategy development, product forecasting, and strategic brand planning. Prior to joining Putnam, Kristen worked in the medical technology industry where she specialized in market development strategies for stem cell-based technologies. Kristen earned her Ph.D. and M.S. in Biomedical Engineering from Columbia University, B.S. in Materials Engineering and Biomedical Engineering from Carnegie Mellon University, and completed post-doctoral training at Duke University. Throughout her academic career, Kristen's research has focused on biomaterials and biomechanics, tissue engineering, and cell-material interactions. While at Columbia University, Kristen received a National Science Foundation Pre-Doctoral Fellowship, earned dissertation distinction, and was awarded several national honors for her research including the Society For Biomaterials Achievement Award, the Wake Forest Institute for Regenerative Medicine Young Investigator Award, and the Orthopaedic Research Society New Investigator Award. Kristen has authored eight peer-reviewed publications and several book chapters and has three pending patents. Kristen has also served as a consultant to biomedical-focused venture capital, business development, and investment firms.
Smartlinks | Putnam Associates Inc. | News | Health | Local News | Company News | Professional and Business Services | Management Consulting | Private Companies | Management Consulting Firms


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redpajama_set_name: RedPajamaGithub


I've mentioned one of my aunts before and how fabulous she is. Well, the truth is, I have 5 aunts and they are ALL fabulous. More than half are a little crazy too, but the good kind of crazy. Aunt Leann is possibly the craziest of them all. She is so much fun! I've never met a person who didn't like Leann.
We've been talking for months about making her a new coffee table for her family room. A few years back, they enclosed their 4-car garage to make one GIANT family room. Its perfect for our huge family to gather and Leann and her husband are always entertaining massive groups of people. Well, an enormous room needs enormous furniture.
Also, Aunt Leann and her girlfriends are know to have spontaneous dance parties, and almost always end up on top of the table. So this bad boy needed to be beefy enough to hold multiple, dancing women at one time.
Enter the world's largest coffee table.
I'm sure there are larger coffee tables out there, but I sure haven't seen one. This thing is almost 4 ft wide and just shy of 5 ft long. My neighbor was moving and graciously asked if I would like to take it, or it was getting taken to the dump. So, I scored a solid, heavy, ginormous coffee table for free!
The first step was to raise it up. It was 16" tall. On the low-end of average for a coffee table. Aunt Leann wanted it raised up quite a bit, so I dug through my scrap and found three pieces of 4 x 4 posts. After a lot of pre-drilling and counter-sinking, I attached the posts, horizontally to the bottom surfaces of the table with 3" wood screws. That did the trick perfectly of raising the whole table up 3 1/2 inches.
The finish was in bad shape, and we were planning on going a couple shades lighter to match her existing furniture, so that meant it was time to bust out the belt sander. It was a huge pain in the rear to strip off the old, dark stain without damaging the wood veneer. I ended up using 120 grit and ultimately had to do a large part of the sanding by hand (definitely NOT fun).
I didn't worry about the bottom rail because it was going to get covered up.
I realize I chose a really difficult way to install a lower shelf, but the plan called for something different originally, and I modified it. My way involved 2 x 2's, some 1/4 plywood and a LOT of pocket holes.
Because of the span of the table top, it has a support post in the middle. Great for adding support, but a HUGE pain for adding the plywood shelf. I ended up having to cut it in 2 pieces and cover the seam.
Once stripped to bare wood, it was time to go crazy with moulding. I got to use the really pretty, stain-grade stuff. Man, that stuff isn't cheap! The baseboard and casing I used ended up being something like $2.50 a foot and is only sold in 8 ft lengths. That adds up fast! It was fun though, to get creative and start layering the mouldings. What difference some detail made!
After filling and sanding, it was time to stain. I first wiped on a coat of pre-stain conditioner, let it soak in for a bit, and gave another light sanding with 220 grit.
The goal was to match her existing furniture. I tried 3 different colors on sample boards with no success before I finally wised up. "Why don't I just mix my own stain color instead of frantically trying to find the 'perfect' one". I finally settled on a blend of Minwax Gunstock and English Chestnut, with some Rustoleum Kona mixed in.
The color was good, but I decided I didn't like how much of the oak grain was showing and I wanted a little more richness, so I followed up with 2 coats of PolyShades in Antique Walnut. I've talked more about PolyShades in this post, but it is semi-opaque, so I like to use it when I want to cover just a bit of the wood grain.
To bring out more of the detail in the moulding, I used some black glaze, only on the rope detail.
To finish, I sealed everything in 4 coats of Minwax PolyAcrylic in Satin. This thing is going to be used for more of a dance floor than a table, so it had to be durable.
I LOVE the way the moulding turned out!
And the top now is nice and smooth, and a little less oak-y.
Wow! I love it!! You are definitely a girl after my own heart!!! Pinning it!
You did a fantastic job with this table, ginormous or not! Thanks for sharing your process in the transformation. Beautiful!
Seriously, you really rocked it, girl. That is one amazing transformation!!
This is so phenomenal!!! What a gorgeous table...what a transformation! I'm giving you a standing ovation!!! I'm very inspired to take some of my "not so ornate" stuff in another direction!
That is very impressive! Great job getting it all to come together. You are quite the talented lady!
You are so incredibly talented! Proud to be related!!! Great job!
Hi, I'm visiting from Savvy Southern Style. Your remake of this table was totally ingenious. The mouldings you used to "dress" things up are awesome, and your staining technique and the solutions you came up with are truly inspirating. And what a lot of work, whew! My question is only this - do you have any concerns that the cross "brace" (for lack of a better of description because I'm not familiar with this type of furniture remake) that you used across the width of the bottom of the table to raise it up higher, since it does not run fully from end to end but is short by several inches on both ends, may cause some sagging of the shelf you installed on the lower portion of the table once the table starts to sort of "settle" in? What if your auntie puts a lot of magazines, for instance, or books, inside those storage backets on the lower shelf? But honestly, it is an incredibly beautiful remake of this headed for the dumpster table. You are VERY talented and have amazing vision to be able to "see" the end results you are shooting for when you start out with something like this table looked! I salute you.
I can't believe you did all this, but I can't believe you guys end up dancing on top of the table!! That is too fun! I just have to share this, what an amazing skill you have. I am seriously blown away. Thanks for sharing!
Holy Cow!! This is AMAZING!! I am super impressed, I Love the moulding too!! I am so inspired, you ROCK!
It is an incredibly beautiful coffee table. I must say that you are very talented and have amazing vision to be able to "see" the end results you are looking for when you start out with something like this table looked !
I like a solid piece of furniture! It is perfect!
I would never believe that first table is the same one as the before, love the second. Oh, and you want cooler temperatures, today here the high was only 63, yes September this year means autumn, unfortunately.


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Q: Django Queryset returning different results for two exclude criteria and combined exclude criteria Why django returning different results for below two exclude statements?
Django Exclude Statement 1:
self.fields.exclude(record_type__isnull=True, field=None).prefetch_related('field', 'field__table')

Respective Django SQL Query:
SELECT field1, field2, field__table FROM `table` WHERE (`table`.`t_ct_id` = 2 AND `table`.`t_id` = 32 AND NOT (`table`.`record_type` IS NULL AND `table`.`field_id` IS NULL))

Record Count: 395
Django Exclude Statement 2:
self.fields.exclude(record_type__isnull=True).exclude(field=None).prefetch_related('field', 'field__table')

Respective Django SQL Query 2:
SELECT field1, field2, field__table FROM `table` WHERE (`table`.`t_ct_id` = 2 AND `table`.`t_id` = 32 AND NOT (`table`.`incoming_record_type` IS NULL) AND NOT (`table`.`field_id` IS NULL))

Record Count: 152
I am using django version 2.2.11 and MYSQL as database

A: That makes sense, since for two exclude criteria, it means that you exclude elements of the first and the second. If it is in one condition, you exclude records if it matches the two combined.
So in other words, in the first queryset you say:

Exclude records given the record_type is NULL and field is NULL. But if one of the two is NULL (and the other is not), do not exclude it.

In the second queryset, you say

Exclude elements where record_type is NULL or field is NULL (or both are NULL).

This thus means that in the second query, you exclude more elements, the ones where at least one of the two is NULL. If you thus would count the number of elements where one of the two is NULL, you will get the 243 records:
# will return 243 records where exactly one of the two fields is NULL

from django.db.models import Q

self.fields.filter(
    Q(record_type__isnull=False, field__isnull=True) |
    Q(record_type__isnull=True, field__isnull=False)
).count()  # 243
You can however write the logic of the two excludes in a single exclude statement:
# 152 records

from django.db.models import Q

self.fields.exclude(
    Q(record_type=None) | Q(field=None)
).prefetch_related('field', 'field__table')
Here we thus exclude the record from the moment one of the two fields is NULL (or both).
Exclude thus filters on the negation of a condition. As De Morgan's laws [wiki] state, ¬(A ∧ B) = ¬A∨¬B, so NOT (a AND b) is the same as NOT a OR NOT b.

redpajama_set_name: RedPajamaStackExchange


text:
@implementation NSString (SMString)

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text:
Го́мотопомериза́ція (, ) — топомеризація, внаслідок якої відбувається переташування гомотопних атомів у молекулі, тобто таких, які знаходяться в структурно еквівалентних положеннях (приклад — на рис.).

Джерела

Хімічна термінологія

redpajama_set_name: RedPajamaWikipedia


text:
The SCN Coalition wins national award for public relations campaign
05/14/2019 | Crop Production Research, Soil Health, Soybean News, Weed Issues
The SCN Coalition is working hard to inform farmers of the latest ways to combat this disease. The Coalition was recently recognized nationally for their outreach efforts. (Photo: Joseph L. Murphy/Iowa Soybean Association)
The SCN Coalition – a public/checkoff/private partnership formed in 2018 to increase the number of growers who are actively managing soybean cyst nematode (SCN) – was recently recognized for their public relations campaign. The National Agri-Marketing Association (NAMA) is the largest U.S. association for marketing and agribusiness, and the Best of NAMA Awards honor the nation's best work in agricultural communications. Since its launch, the SCN Coalition's public relations efforts have made 12.1 million impressions among North America's soybean growers.
"The SCN Coalition is a large team effort, and there are dozens of people responsible for our successful campaign launch," said Samuel Markell, plant pathologist at North Dakota State University and leader of the SCN Coalition. "We built the SCN Coalition as a public-private partnership. This includes university scientists in 28 states and Ontario."
Other partners include grower checkoff organizations such as the North Central Soybean Research Program (NCSRP), United Soybean Board (USB) and state soybean promotion boards, and partners in the private sector, including BASF, Bayer, Corteva Agriscience, Growmark, Syngenta and Winfield United.
Results from more than 25,000 experimental research plots conducted by Iowa State University professor and nematologist Greg Tylka and staff in Iowa over 15 years serve as a basis for the SCN Coalition program information and messages. The field research continues and is funded by the soybean checkoff through support from the Iowa Soybean Association.
Markell says the goal of the SCN Coalition's campaign is to have the entire industry speak with one voice to reduce the economic loss that soybean growers are facing from SCN. It starts with "Take the test. Beat the pest." Growers need to know their SCN numbers, and that starts by testing their fields so they know what their nematode populations are doing.
"SCN is North America's top yield-limiting pest in soybeans. Unfortunately, research shows SCN populations are adapting and reproducing on PI 88788, the source of resistance used in 95 percent of all SCN-resistant varieties and yields are decreasing," he added. "Most soybean growers are not aware that their yield loss is increasing. That's why we formed the Coalition."
Markell credits a small, diverse group of scientists who helped build the SCN Coalition and continue to lead it: Greg Tylka, Iowa State University nematologist; Ed Anderson, Iowa Soybean Association senior director of research and NCSRP executive director; George Bird, Michigan State University nematologist; Albert Tenuta, Ontario Ministry of Agriculture, Food & Rural Affairs plant pathologist; Kaitlyn Bissonnette, University of Missouri plant pathologist; and Palle Pedersen, global head product management at Syngenta Seedcare. He also cites MorganMyers, the strategic communications firm that helped Markell's team of scientists develop The SCN Coalition.
"Early success of the Coalition is the result of two main things," Markell said. "A great group of people who shared the same vision of success and have worked tirelessly to get there, and the support of the soybean growers and private corporate partners who believed we could make a national impact."
Before the Coalition launched, Markell's team visited potential public and private partners to understand the positions that the industry and academia had on key SCN management recommendations. According to Markell, "Alignment was right there, and it was extremely encouraging." Soon after, the Coalition equipped partners with messages, training and tools to raise grower awareness, and built TheSCNCoalition.com, a one-stop shop for state-specific SCN resistance management recommendations.
The SCN Coalition was officially launched at Commodity Classic in 2018, with a panel of growers discussing how they actively manage SCN; a press conference announcing the Coalition and the research that led to its formation; and a booth staffed with nematologists and plant pathologists ready to "Talk Todes."
"I'm proud of the approach we took to develop the Coalition, grounding it in science, recruiting partners and working together toward unified messages. I'm very excited that our approach was recognized with a national Best of NAMA award," Markell said. "But we've still got a lot of work to do."
The SCN Coalition: The sequel	03/21/2018


On July 22, National Bar Association President Pamela J. Meanes presented the "Presidential Award for Education Initiative" to Western State College of Law "for exemplary service to the NBA" at its annual convention, held in Los Angeles at the Westin Bonaventure Hotel last week. Associate Dean of Students Charles Sheppard accepted the award on behalf of Western State. President Meanes recognized Professor Tracie Porter for her role and outstanding service as National Chairperson of the National Bar Association's 2014-2015 Symposiums and the exemplary manner in which the west coast segment of the 25th Annual Wiley A. Branton Issues Symposiums was hosted at Western State last October. The award was presented to Western State after the conclusion of a dynamic panel discussion Professor Porter co-moderated with Dean Everett Bellamy, Adjunct Professor of Law of Georgetown University Law Center, Washington D.C.
Professor Stacey Sobel was featured in an article in the July issue of Lawyer and Statesman, an annual publication of the National Jurist magazine. In the article, "So you want to be a leader in your industry?", in which four lawyers with different legal backgrounds were interviewed about their experiences in becoming experts in their fields, Professor Sobel spoke about the importance of networking and volunteering for legal organizations as a young public interest attorney.
Professor Sobel also has been quoted in a recent article regarding transgender employees in the workplace. In "Transgender Employees Seeking Greater Workplace Protections," at Mainstreet.com, she discussed how employers can assist workers who are transitioning on the job by having inclusive workplace non-discrimination policies and a human resources department that is prepared to work with their employees, and urged employers to educate themselves on the law where they are based and conduct business.


text:
La Virgen del rosal (en italiano, Madonna del roseto) es una obra del pintor renacentista italiano Sandro Botticelli. Está ejecutada al temple sobre tabla. Mide 124 centímetros de alto y 65 cm de ancho. Pertenece a los años 1469-1470. Actualmente, se conserva en la Galería de los Uffizi de Florencia.

La obra estuvo destinada, como la Virgen de la galería y la Virgen con el Niño en la gloria a la Corporación del Arte de la Lana, pues llegaron a los Uffizi a fines del  procedentes de la Cámara de Comercio, que había tenido allí su sede.

Pertenece probablemente a la serie de Vírgenes que Botticelli realizó entre el año 1465 y 1470, que muestran una profunda influencia de Filippo Lippi, siendo parecidas a la Virgen con el Niño y ángeles de Filippo que se conserva en la Galería de los Uffizi de Florencia que data de 1465. Como en las demás composiciones de este tipo, se muestra a María de tres cuartos, con el Niño en brazos.

Aquí, sin embargo, a diferencia de otras representaciones marianas de la época, no aparece ningún ángel: sólo María con el Niño, situando detrás de ellos un rosal a modo de bastidor. De esta obra existen dos versiones, una en el Museo del Louvre y ésta de los Uffizi. Hay una diferencia entre ambas, que es el arco entre la Virgen y el rosal, un arco con bóveda de casetones, sostenida por columnas.

El pavimento está ordenado con recuadros de mármol, lo que da mayor perspectiva a la escena.

Las rosas sobre el fondo podrían simbolizar uno de los títulos de la Virgen, rosa mística. Por su parte, la granada que tiene en la mano y cuyos granos está a punto de comer el Niño, simboliza la Resurrección.

En esta Madona, como en las demás de la larga serie que pintó Botticelli, puede verse un modelo de Virgen seria, meditabunda, abstraída en su propia belleza y actuando siempre con gran seriedad. Las Madonas de Botticelli reflejan una relación más intelectual que afectuosa entre Madre e Hijo, a diferencia de lo que ocurre con las Vírgenes pintadas por Rafael Sanzio, que suelen mirar a su hijo y colaborar en sus juegos con una cierta sonrisa.

Referencias
"Botticelli", Los grandes genios del arte, n.º 29, Eileen Romano (dir.), Unidad Editorial, S.A., 2005, ISBN 84-89780-97-8
Pijoán, J., "Botticelli" (1950), Summa Artis, Antología, vol. V: La época del Renacimiento en Europa, Espasa, 2004. ISBN (obra completa) 84-670-1351-6.

Enlaces externos
Galería Uffizi

Pinturas representando a la Virgen con el Niño
Colecciones de la Galería Uffizi
Pintura de Italia del siglo XV
Cuadros de los años 1460


It is allowed to install Windows 7 in other PCs in the same disk as long as it is beta version or evaluation copy. If it isn't, your other PCs which has Windows Seven installed will be blocked when you are connecting to internet.
The retail version will allow you to install the OS on multiple computers. An OEM version of Windows 7 will only work with one computer at a time or will blocked after connecting to internet.
Windows 7 Evaluation Copy is same best as completed Windows 7. You can update them for free.
No response yet to "Windows 7 Double Installation"


text:
Agnieszka Radwanska Falls on Day 3 As Sharapova and Wawrinka Survive Second Round Scare
by R K Gupta on August 28, 2014
On a day when two-time defending women's champion Serena Williams, top two seeds Novak Djokovic, Roger Federer and Scotsman Andy Murray all had their schedules deferred to another time, the major news makers were women's 4th seed Agnieszka Radwanska of Poland, French Open women's champion Maria Sharapova of Russia and Australian Open champion Stanislas Wawrinka of Switzerland. While Radawanska fell as an easy victim to China's Peng Shuai, Sharapova and Wawrinka had to overcome second round threats from their lesser known opponents.
In the US Open's biggest upset so far, Radawanska lost to world no. 50 Peng Shuai. It was literally a tame 3-6, 4-6 surrender by the 4th seeded polish woman, who has not had any significant success in 2014. The Chinese woman avenged her loss to the former Wimbledon finalist to whom she had lost at the 2011 Australian Open after holding two match points against the Pole. It was Radawanska's ninth US open appearance and she had never gone past the last 16 on any occasion.
No. 5 seeded Russian Maria Sharapova found it hard to book her third round entry at the US Open as she faced world no. 95 Romanian Alexandra Dulgheru in her second round encounter. The Russian lost the first set in the wind-swept conditions at the famed Arthur Ashe stadium and had to fight back against her little-known opponent. Sharapova made her own task difficult by a wayward display that included a whopping 46 unforced errors. Taking three sets for victory has almost become a trend with Sharapova's game on the WTA tour this year. She came to the court in bright sunshine and after almost two and half hours, when the floodlights came on she finished her match with a score-line of 4-6, 6-3, 6-2. Sharapova thus recorded her 17th three-set win this season, a dubious record for any woman tennis player.
Like Sharapova, Switzerland's third seeded player Stan Wawrinka also had tough time in his second round match. Up against Wawrinka was the left-handed world no.92 Thomaz Bellucci of Brazil. When the match began, it seemed as if Wawrinka would have a cakewalk of a victory as the Swiss comfortably took two sets from Bellucci. But suddenly, the Brazilian came back into the game to win the third set 6-3. Then Bellucci broke Wawrinka's serve to go up 2-1 in the fourth set and it required some effort before Wawrinka could break back to make it 3-3. Wawrinka raised his game and led 5-4 on Bellucci's service. The Brazilian yielded two match points to Wawrinka but the Swiss couldn't convert any of them. Instead, the set went to the tie-break, where superior service delivery from Wawrinka settled the issue in his favor. The match lasted for 2 hours 36 minutes with a 6-3, 6-4, 3-6, 7-6 win for Wawrinka.
In other matches on Wednesday, five-time Grand Slam champion Venus Williams reached the third round with a 6-1, 6-4 win against Switzerland's Timea Bacsinszky; Romania's World No 2 Simona Halep made short work of Slovakian Jana Cepelova with a 6-2, 6-1 win; Germany's no.6 seed Angelique Kerber defeated Alla Kudryavtseva of Russia 6-2, 6-4; men's no.6 seed Tomas Berdych of Czech Republic quickly ended Lleyton Hewitt's 62nd Grand Slam appearance with a 6-3, 6-4, 6-3 victory; Bulgarian seventh seed Grigor Dimitrov defeated Ryan Harrison of US 6-2, 7-6, 6-2; South Africa's Kevin Anderson took four hours and five sets to beat Uruguay's Pablo Cuevas; Croatian Marin Cilic sailed into the third round as Cyprus' Marcos Baghdatis was forced to retire and Spain's Feliciano Lopez similarly had a walk over against Croatia's Ivan Dodig.


text:
Group: How One Therapist and a Circle of Strangers Saved My Life (CD-Audio)
By Christie Tate, Christie Tate (Read by)
November 2020 Indie Next List
"I cannot recommend this book enough! Group reads like a novel while also being incredibly insightful. Christie Tate is able to articulate a reality that I, and I'm sure others, haven't quite been able to express to those closest to us. This book will help people realize that there are things they haven't let themselves face yet, but it will also show them that their feelings are normal and natural. I, for one, am going to recommend this from now on to anyone I think might benefit from Tate's journey, which I think will be just about anyone."
— Sterling Miller, Ferguson Books & More, Grand Forks, ND
A REESE'S BOOK CLUB PICK AND INSTANT NEW YORK TIMES BESTSELLER
"Often hilarious and ultimately very touching." —People
"Have you ever read a book that made you want to hug the author?" —Reese Witherspoon
"This unrestrained memoir is a transporting experience and one of the most startlingly hopeful books I have ever read." —Lisa Taddeo, New York Times bestselling author of Three Women
The refreshingly original debut memoir of a guarded, over-achieving, self-lacerating young lawyer who reluctantly agrees to get psychologically and emotionally naked in a room of six complete strangers—her psychotherapy group—and in turn finds human connection, and herself.
Christie Tate had just been named the top student in her law school class and finally had her eating disorder under control. Why then was she driving through Chicago fantasizing about her own death? Why was she envisioning putting an end to the isolation and sadness that still plagued her despite her achievements?
Enter Dr. Rosen, a therapist who calmly assures her that if she joins one of his psychotherapy groups, he can transform her life. All she has to do is show up and be honest. About everything—her eating habits, childhood, sexual history, etc. Christie is skeptical, insisting that that she is defective, beyond cure. But Dr. Rosen issues a nine-word prescription that will change everything: "You don't need a cure. You need a witness."
So begins her entry into the strange, terrifying, and ultimately life-changing world of group therapy. Christie is initially put off by Dr. Rosen's outlandish directives, but as her defenses break down and she comes to trust Dr. Rosen and to depend on the sessions and the prescribed nightly phone calls with various group members, she begins to understand what it means to connect.
Group is a deliciously addictive read, and with Christie as our guide—skeptical of her own capacity for connection and intimacy, but hopeful in spite of herself—we are given a front row seat to the daring, exhilarating, painful, and hilarious journey that is group therapy—an under-explored process that breaks you down, and then reassembles you so that all the pieces finally fit.
Christie Tate is a Chicago-based writer and essayist. She has been published in The New York Times (Modern Love), The Washington Post, Chicago Tribune, McSweeney's Internet Tendency, and elsewhere.
Publisher: Simon & Schuster Audio
Psychology / Interpersonal Relations
Family & Relationships / Love & Romance
Psychology / Psychotherapy / Group
Library Binding, Large Print (March 24th, 2021): $33.99
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Virtual: Melissa Albert, "Tales from the Hinterland" in Conversation with Sarah Barley
Virtual: Samuel P. Fortsch, "Pawtriot Dogs"
Michael Chabon & Ayelet Waldman: The 100 Year Struggle for Civil Liberties
Virtual: Mindfulness in "Total Meditation," Moderated by Kate McGetrick
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Roxanne Coady's "Dear Reader"


text:
NHS England enters into commercial agreement that allows MS patients immediate access to therapy
Evolva receive Russian patent protection
Pharmacy contribution to patient care
Novo Nordisk and Roche Diabetes Care join forces to make insulin pump therapy simpler
Donation to gender medicine at Karolinska Institutet
Novartis receives regulatory approval in Germany for Celtura
NHS England has entered into a commercial agreement that allows NHS patients in England immediate access to the innovative new multiple sclerosis (MS) treatment, cladribine tablets (Mavenclad®).1
NHS England and Merck, the manufacturer of cladribine tablets, have partnered on the commercial access agreement, representing an example of a "win-win-win" for the NHS, patients and industry at a time of intense financial pressure on the NHS.
Alleviating pressure on NHS services is critical, as the MS population has outgrown the services available and MS as a condition is costing the UK economy between £3.3bn-£4.2bn each year.2
Elisabeth Prchla, Merck UK general manager, said: "We are delighted with the NHS England decision on this commercial agreement, which will see patients in England access the treatment immediately. This is a first of its kind in multiple sclerosis, which can also be a benchmark for the future, bringing together the NHS, government and industry to achieve faster access for patients, in line with the UK's Life Sciences Industrial Strategy."
She continued, "This milestone underscores our commitment to unmet needs in the MS community – we have been working closely with NHS England to find a solution that not only provides access to our medicine as early as possible but will also save the NHS money at a time of immense financial pressures."
This commercial agreement follows the recent positive recommendation from the National Institute for Health and Care Excellence (NICE).3 NICE has issued a Final Appraisal Determination (FAD) that recommends cladribine tablets as an option for treating highly active MS in adults. Use of cladribine tablets is recommended only if a person has rapidly evolving severe relapsing–remitting multiple sclerosis, that is, at least two relapses in the previous year and at least one T1 gadolinium-enhancing lesion at baseline MRI or relapsing–remitting multiple sclerosis that has responded inadequately to treatment with disease-modifying therapy, defined as one relapse in the previous year and MRI evidence of disease activity.3
This is the first MS disease-modifying therapy that has gone straight to a positive final recommendation in the NICE appraisal process, involving just one committee meeting. In the FAD, NICE concluded that cladribine tablets are less costly than other treatments and require less frequent dosing and monitoring requirements. The recommendation in the FAD forms the basis of NICE's final guidance (Technology Appraisal Guidance, TAG), anticipated in early 2018, and once this is published the NHS must provide funding within 90 days.3
"Merck is committed to improving the lives of patients with MS through the delivery of innovative medicines and patient support programmes. We are delighted that cladribine tablets are now available for certain patients with highly active relapsing-remitting MS and proud to have worked together with NICE and NHS England to deliver this treatment as early as possible," said Marco Lyons, Head of Medical Neurology and Immunology at Merck.
Commercial agreement for cladribine tablets (Mavenclad®). NHS England November 2017
MS Society, Multiple Sclerosis – an urgent need. Available at: https://www.mssociety.org.uk/vote-for-us. Last accessed November 2017
NICE. Final Appraisal Determination cladribine tablets for treating relapsing-remitting multiple sclerosis. 2017 Available at: https://www.nice.org.uk/guidance/gid-tag392/documents/final-appraisal-determination-document. Last accessed November 2017
Go-ahead for oral cancer drug
H. Lundbeck A/S held its Annual General Meeting on 20 April 2010
Data from the Phase III UNIFI maintenance study announced at ECCO 2019
Drug therapy boosts survival rates


refs #2806 Checking in modified functioning version of site api, functional architecture.
A skeleton for creating applications with [CakePHP](https://cakephp.org) 3.x.
The framework source code can be found here: [cakephp/cakephp](https://github.com/cakephp/cakephp).
1. Download [Composer](https://getcomposer.org/doc/00-intro.md) or update `composer self-update`.
2. Run `php composer.phar create-project --prefer-dist cakephp/app [app_name]`.
Then visit `http://localhost:8765` to see the welcome page.
automated upgrades, so you have to do any updates manually.
configuration relevant for your application.
exec php "$CONSOLE"/cake.php $(basename $0) "$@"
:: Redistributions of files must retain the above copyright notice.
// Build the runner with an application and root executable name.


Yesterday I went to a baby shower.
For those of you who have never attended such a blessed event, a baby shower is full of happiness, smiles, sugar, little kids running around, baby shower games, and lots of gifts.
Adorable baby clothes and shoes (which are completely useless but oh-so-cute!), strollers, diaper genies, car seats, baby monitors, bottles, books, blankets, etc.
Baby showers are full of pastel colors and cutesy sayings and stuffed animals. They are great.
Except for the single woman in her thirties who fears she will never get married and have her own kids.
Except for the married woman who is struggling with infertility.
Except for the woman who is grieving the loss of a child.
Except for the woman who just had her third miscarriage.
Except for the woman who has a medical condition and doesn't know if she will ever be able to get pregnant.
I am really, really happy for my friend. Over the moon. She struggled with infertility and miscarriage herself and has shared some of that journey with me. So I wanted there to be nothing but happiness for her!
But it was still hard. It was difficult to see all the beautiful little kids and babies who came with their mothers. It was painful to hear them talking about their kids and how after three, it doesn't really make a difference any more. It's hard not to wonder if you will ever be the one who is pregnant.
But you know what? It's okay for me to feel sad. It's okay that going to the shower was hard. It's okay that those mothers were laughing and joking about motherhood and it's okay that it was hard for me to hear. I can share in my friend's joy and happiness and she can share in my fear and pain.
So if you fall into one of those categories listed above, I have two pieces of advice.
If you can handle it, go to the showers. Be with your friends and celebrate with them. It's okay if you cry. It's okay if you feel sad. It's okay if you have to leave the room for a little bit, or if you need your friend to open your gift first so you can leave early, THAT'S OK TOO. But you don't want to miss out on celebrating this moment.
If you can't handle it, then don't go. It is perfectly acceptable to say you can't make it to the shower. Maybe just send a gift or try to visit your friend when she has her baby. If it is simply too much, I'm giving you permission right now to NOT GO. Maybe the pain for you is just too fresh. Or a hundred other reasons why it's just too difficult for you right now. Take care of yourself. Your friends will understand. Just let them know why you can't come.
We celebrate with those who celebrate and mourn with those who mourn.
I know it's tough. I'm here to hold your hand, take a deep breath, and gather the strength and courage to do life even when it hurts.
The baby blanket I made for my friend.
Everyone is talking about back to school.
How they can't believe their kid is starting kindergarten.
Or how they can't believe all their kids are in school now. What are they going to do with their time?
Or how they can't believe their oldest kid is starting high school or is off to college. Where has the time gone? Just breathe.
I'm a workaholic because when I come home every night, it's to an empty house.
When I ask people to come over or to hang out, they can't because they are too busy with their spouses and their children.
When the deep pangs of loneliness hit, there is no one there to help me through. I am still in a relatively new place, without the deep relationships I had back home. My best friend lives in Phoenix. I have no couple friends here, but almost everyone I know is half of a couple.
I am alone. Separated. On the outside looking in.
It shouldn't be this way. We weren't meant to live in isolation. I live in a small town where everyone knows everyone else and yet it seems like I know no one and no one knows me.
I am afraid to ask people over for dinner for fear of rejection, again.
I don't know if I can keep asking. I don't know if I can keep trying.
My life is repeating itself.
A good friend of mine just celebrated her 7th anniversary. I was in her wedding. Shortly after celebrating her marriage, and two days after my birthday, I had surgery to remove my gallbladder. That's when I was officially diagnosed with Endometriosis.
7 years later, my friend is still married and has a home and two children.
I'm facing surgery again. Happy birthday to me!
I thought a lot about whether or not to write about this. It's a personal issue. I also don't want to be one of those people who overshares about their every health issue. But a few days ago, someone asked me for information for a friend who just got an official diagnosis and was struggling with the pain of the disease.
That's when I decided to write this. Because if you know me at all, I care about educating people about this disease that affects 1 in 10 women, yet no one seems to know anything about it.
I've been managing my pain for 7 years (that sounds SO long) with medication (not counting the 13 or so years before my diagnosis). I had a doctor who didn't really know anything about my disease and didn't really listen to me. When I moved to Charleston, I found a specialist who immediately took me off the pain medication I was on because it was killing my stomach. But although the new pain meds work better in a smaller dose, the side affects are still not good.
And so, we broached the subject of surgery.
There is no cure for endometriosis. You can either manage the pain medically, or you can try to cut out the disease surgically. It's complicated and many doctors do what's called ablasion (basically burning off the endo) instead of excision (cutting it out). I had a long discussion with my doctor about which kind she would do until I was satisfied that she knew what she was doing.
My greatest fear is that the surgery will not work. That afterwards, when I go off my medication to see if it worked, the pain will still be there, and it will all have been for nothing. It's hard to look past that.
But there is hope. I cannot even imagine what it would be like if the surgery is successful. Endo has been a huge part of my life for a very long time and to have relief from that is a hope that feels just out of reach.
I have had so many people who have supported me in battling this disease. And I am grateful to each and every one of you. Thank you for trying to understand what I've been dealing with all these years.
If you or someone you know is dealing with Endometriosis or suspects that they may have it, here are some resources that can help. If you have any questions about Endo or my experience with it, please reach out.
This Facebook group has a ton of good information, dispels myths, and gave me the questions I needed to ask my doctor.
Beware of any sites that are promoting Lupron - it's a dangerous drug and you should do lots of unbiased research before going on it.


text:
Carriera
È stato selezionato dai Denver Nuggets al secondo giro del Draft NBA 1988 (47ª scelta assoluta).

Palmarès

 Houston Rockets: 1994, 1995

Collegamenti esterni

 Scheda su thedraftreview.com


Sorry to be dense but what format do I need to export in and how do I import it into the desktop app.
1.       Yes. Link to the URL of the other pieces. You can right click text, select hyperlink, and the paste in the URL to jump 2.
2.       It's possible, but there's  bit to do. You can look at the code for the youtube templates, and see if you can apply it to the MP template.
I've just come across Xerteonline toolkit and am really impressed by what is does and with it's ease, I managed to mock up a learning object on Parkinson's disease with relative ease.
1.      Is it possible to place internal links from within the learning object to another section using the online toolkit?
2.      with the Multiple Perspectives Template you can insert multiple videos onto one page, how would I go about modifying this template so that the videos could be served from youtube rather than locally stored? Or is this possible?
3.      Is it possible to move projects created from the online toolkit to the desktop app?