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I followed the rules and had a test. Not a single official looked at it today
This weekend I flew to Paris for a few days. To walk unfamiliar streets after so many months of being in the same neighbourhood was a joy. The joy ended yesterday afternoon when I tried to check in online for this morning's flight.
Like everybody else arriving in Ireland, I would need a digital Covid certificate, to show I was fully vaccinated or have recovered from Covid in the past 180 days; plus proof of either a certified negative antigen test, taken in the 48 hours before arrival, or a certified negative PCR test, taken in the 72 hours before arrival.
You can get antigen tests in pop-up tents around Paris. The tent that I went to, at Les Halles, in the centre of the city, was affiliated with Paris's public hospital system. A test cost €30 on a Sunday, or €25 on a weekday.
I waited. And waited. I couldn't check in without completing the form. I wasted two precious hours of a day in Paris trying to complete a process that seemed impossible to complete
The result – negative – was emailed to me. What would have happened if it had been positive? Would I have had to stay on at my hotel, to quarantine? What if it was booked out? It didn't have a restaurant, so would I have needed to live on take-out three times a day for days? How much would all that have cost? What about missing work? I couldn't find any Irish Government information about what to do if I tested positive abroad – even though the law of averages suggests this must be happening to some Irish people.
Before travelling I had downloaded Verifly, an app that Aer Lingus and other airlines use to enable their passengers to upload travel documents for pre-flight verification. This is where things began to go south. I uploaded my negative result. "Your Covid test is going through a manual review process. This is where we check to ensure it meets the necessary requirements. We will reply to you once the review process has been completed." That's what the app kept reporting. What was the point of getting an official test if this was what was happening after it was received?
So I waited. And waited. I couldn't check in without completing the form. And I couldn't complete the form without completing this step. I wasted two precious hours of a day in Paris trying to complete a process that seemed impossible to complete. So, rather than waste even more time, I decided to check in at the airport instead, something I hadn't done in years.
This morning I arrived at Charles de Gaulle airport a good two hours before my 10.05am flight. There was a huge queue at the Aer Lingus desks. Nobody else I spoke to had been able to complete their Verifly forms, either, and everyone was frustrated and confused. One couple realised on Sunday that their antigen tests, for which they had paid €45 each, would be 48 hours and 10 minutes old by the time they arrived. In fact their tests were probably going to be even more out of date than they thought, as when the rules say a test must be taken in the 48 hours "before arrival", that surely means arrival in Ireland, not arrival at the airport. But, again, who knows?
The couple, who had three small children, were extremely anxious about being refused boarding – no test centre had been open nearby on Sunday for them to get retested. They made it through.
A French passenger without a test, who appeared unaware of Ireland's new entry requirements, was sent away to an airport pharmacy for testing. She wasn't going to make the 10.05am flight – and, from the tears she was shedding, she knew it.
At check-in I wasn't asked to produce my test. I was asked instead for a passenger locator form. The passenger at the next desk was asked for her test, so checks seem to be random. Check-in took about 75 minutes. Then there were long queues at border control, plus security to get through. I was not asked at border control for anything other than my passport. By then it was 9.55am – we had less than 10 minutes to get to the gate.
But the flight did not leave at 10.05am. It left at 10.50am, and even then not all passengers made it aboard.
Before we landed in Dublin one of the cabin crew announced: "Due to new Government regulations, passengers arriving into Ireland must produce a negative antigen or PCR test, or else face a fine of €5,000 or six months in prison. Welcome to Dublin." (Later, I checked the Government website. It said that passengers who arrive without a negative result must quarantine at home and have a PCR test within 36 hours of arriving in Ireland. A fine and imprisonment could be imposed where an individual repeatedly failed to present the receipt for their passenger locator form.)
At passport control most passengers went through the automatic, biometric gates. I passed through a manned desk. I was not asked for my test result. Officials told a passenger at another desk that they are asking one in 20 passengers at passport control for proof of a negative test.
I asked my official if anyone was checking passengers who were going through biometric gates for their test results. "No, nobody," he said, shrugging his shoulders. "I don't think these new rules will last long."
Fintan O'Toole: If Eta can say sorry, why can't Sinn Féin?
Orange warning in place for five counties on west coast


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Stanislav Urban (ur. 20 kwietnia 1959) – czechosłowacki żużlowiec.

W 1979 wystąpił w rozegranym w Leningradzie finale indywidualnych mistrzostw świata juniorów, zajmując V miejsce. W 1980 zdobył tytuł młodzieżowego wicemistrza Czechosłowacji. Kilkukrotnie startował w eliminacjach indywidualne mistrzostwa świata, najlepszy wynik osiągając w 1986 w Wiener Neustadt, gdzie w finale kontynentalnym zajął VII miejsce. W 1986 r. zajął VIII miejsce w rozegranym w Lesznie memoriale Alfreda Smoczyka.

Bibliografia
 Z kartek kalendarza: 20 kwietnia | Stanislav Urban

Czechosłowaccy żużlowcy
Urodzeni w 1959

redpajama_set_name: RedPajamaWikipedia


This list includes Fellows who are available to teach, or to advise on teaching, whether or not they formally hold teaching posts.
In Cambridge, responsibility for teaching is shared between the Colleges and the University. The Faculties and Departments structure the courses offered, organise lectures, practicals and classes, and set, invigilate and mark the examinations. Since the courses are offered by the University rather than the Colleges, all students in each subject take the same course, whatever their College.
The academic role of the College is different from the University's. Colleges arrange the small-group teaching (supervisions), that are such a special characteristic of Cambridge. Students attend lectures, practicals and classes organised by the University, but then in supervisions have a chance to explore their content in much greater depth, to make connections with other areas in the field, to have problems discussed and written work marked. Supervisions therefore provide unique opportunities for students to receive personal help and feedback and often to work very closely with supervisors who are themselves leading scholars in their field. It is this aspect of the teaching in Cambridge that attracts many students to the University, and makes students' time here intellectually memorable. Supervisions also offer an opportunity to get out and visit other Colleges. This is because students in Cambridge are not supervised entirely within their own College, but are rather sent to the best supervisors available in each subject specialism, whichever their College.
Clare is committed to making the supervision system work for the best possible benefit of its students. All students are assigned a Director of Studies in their subject, who is responsible for their overall academic progress and wellbeing. The Director of Studies advises on subject choices, arranges supervision teaching for each student, is available to help sort out problems, and liaises generally between the College and the University on the student's behalf. Often, a Director of Studies will act as supervisor if a student is studying a subject in which he or she specialises. Many students get to know their Directors of Studies extremely well, and at Clare we try hard to make this relationship a rewarding one. We have our own internal Directors of Studies in most subjects, and they regularly see all students under their care at the start and end of every term, as well as being readily available to give advice and deal with difficulties.
Plagiarism is a very serious academic offence that may result in a student failing to gain a degree, and it is essential to understand the proper methods of academic study and presentation.


March 1, 2003, Bali Hai- "Dale, you did an awesome job with our ceremony music and sound. You kept the reception moving and everyone had a great time. You did the job of a DJ, MC and Coordinator. It was so nice not to have to worry about anything on our wedding day!


text:
'use strict';

require('../common');
const assert = require('assert');

// utf8, ucs2, ascii, latin1, utf16le
const encodings = ['utf8', 'utf-8', 'ucs2', 'ucs-2', 'ascii', 'latin1',
                   'binary', 'utf16le', 'utf-16le'];

encodings
  .reduce((es, e) => es.concat(e, e.toUpperCase()), [])
  .forEach((encoding) => {
    assert.strictEqual(Buffer.from('foo', encoding).toString(encoding), 'foo');
  });

// base64
['base64', 'BASE64'].forEach((encoding) => {
  assert.strictEqual(Buffer.from('Zm9v', encoding).toString(encoding), 'Zm9v');
});

// hex
['hex', 'HEX'].forEach((encoding) => {
  assert.strictEqual(Buffer.from('666f6f', encoding).toString(encoding),
                     '666f6f');
});

// Invalid encodings
for (let i = 1; i < 10; i++) {
  const encoding = String(i).repeat(i);
  const error = new RegExp(`^TypeError: Unknown encoding: ${encoding}$`);

  assert.ok(!Buffer.isEncoding(encoding));
  assert.throws(() => Buffer.from('foo').toString(encoding), error);
}

redpajama_set_name: RedPajamaGithub


The gradual development of facial wrinkles, whether fine surface lines or deeper creases and folds, is the classic early sign of accumulated skin damage and inevitable aging.
Premature aging and wrinkling of the skin may be accelerated by excessive exposure to the sun and other elements, overactive facial expression muscles, the frequent use of tobacco products, poor nutrition, or skin disorders.
Wrinkle reduction via botox injections is a highly effective treatment to reduce lines and wrinkles on the forehead, frown lines and face.
They are the most popular aesthetic treatment.
The treatment carried out by Dr. Dapper and is quick, effective and extremely safe, with no recovery period.


Without trying to sound like I'm living out my Oprah fantasies in sharing my favorite things with you! and you! and you!, I honestly have a big list of favorite products that come from inspiring women and projects and brands I'm so happy to stand behind and very excited share! This little roundup is truly my favorite things in a square that I hope brings you the extra happiness they've each brought to me. You may even still have time to order gifts (treat yourself, mama!) just in time for the holidays because heaven knows you all deserve it.
Solly Holidays wouldn't be complete without bringing families even closer, and we can't think of a better way than to serve together! We know it can be tough to find family service projects that you can do postpartum without feeling overwhelmed and even harder to find ones that your little ones can be a part of with you, but our 12 Days of Solly Service are simple, sweet and approachable. Start by downloading the guide above, follow along for twelve days this month and then be sure to share your #sollyservice to help spread the love.
Preparing to bring home a new baby is one of the most exciting times of a new mama and dad's life, coupled with plenty of anticipation, a little bit of worry, and a whole lot of wonder! We couldn't think of a better lady to turn to for words of wisdom and tasteful newborn and new mama must-haves for this big season than expecting mom of (almost) three and our newest collaboration designer, Jenni Kayne. Read her tips and top essentials and then take that deep breath after trusting her parenting mantra, "everything is just a phase." You're ready for this, mama!
Happy Sollyween! Get tiny thrills and big inspiration from the most creative Solly mama and baby costumes for a not-so-spooky Halloween. We teamed up with our friends at The House That Lars Built to create 5 over-the-top brilliant ensembles.Treat yourself and scroll through our costume eye candy for some fun Halloween inspo and don't forget to share your own #Sollyween costumes as well!
Keeping baby cozy and close is our best trick for fun Halloween celebrations. Please use special caution when using your carrier as part of a costume and be sure to use all of our safety TICKS. It is never okay to have your baby's face covered by anything in the wrap. Happy Sollyween!


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Founding the World of Pinot Noir
Twenty-one years ago, the World of Pinot Noir started off as an idea to put on a world-class Pinot Noir event between wine aficionados Archie McLaren, founder of the Central Coast Wine Classic and Brian Talley, owner of Talley Vineyards. The pair quickly put together an interest meeting in which every invited winery showed up – and gave their full support, personally volunteering their help for the event. According to co-founder Brian Talley, the goal was to create an event that fused the high-end Masters of Food & Wine event, where they would feature renowned winemakers and chefs, with the seminar and educational components of the International Pinot Noir Celebration (IPNC). The title "World of Pinot Noir" came from Talley's wife, Johnine.
The World of Pinot Noir is Born
"The first World of Pinot Noir was an incredible ride," co-founder Brian Talley recounts, "we basically ran the event out of the Talley Vineyards office." The inaugural event was held at The Cliffs Resort in Shell Beach, CA, and was organized from the offices of Talley Vineyards, where Talley Vineyard's employee, Michele Good, volunteered as the event coordinator with a goal to meet more people in the industry. "A week before the event, I thought she was going to have a nervous breakdown," Talley recounts. Clearly, the event proved to be a success (great job Michele).
According to Talley, the most memorable moment was standing on the bluff at The Cliffs Resort and looking out over the Pacific Ocean, with storm clouds on the horizon. The Grand Tasting was in full swing, the sun had broken through after raining extensively that morning, and legendary Oregon winegrower and a founder of IPNC, David Adelsheim, turned to Talley and said, "this is incredible."
2004 World of Pinot Noir, Shell Beach, CA
An Evolution
Each year since has been a new adventure. As the event continues to grow, so does the world's love for Pinot Noir. Now held at The Ritz-Carlton Bacara in Santa Barbara, CA, the World of Pinot Noir attracts over 2,000 attendees per year, with 200 participating wineries from around the globe and has evolved into one of the world's best celebrations of Pinot Noir.
Tolosa Winery Seminar
2014 World of Pinot Noir moves to
The Ritz-Carlton Bacara
Archie McLaren, far right, at the World of Pinot Noir circa 2016
Archie McLaren
Wine enthusiast, ambassador of the Central Coast wine region and 20-year radio host – Archie McLaren helped spur the idea of the World of Pinot Noir after attending Talley Vineyards 10th Anniversary event in 1996. Archie passed away in 2018 due to bone cancer, but those who knew him say he was a great athlete with a vibrant personality and a love for fine wines. Archie served as the chairman and executive director for both the San Luis Obispo's Vintners Association and Growers Association, co-founded the Central Coast Wine Classic and helped lead the forefront for wine in California's Central Coast. Archie is best remembered for his passion, generosity and colorful wardrobe.
Founder Brian Talley speaking at a World of Pinot Noir seminar in 2004
Brian Talley
Brian Talley is a third-generation farmer and second-generation winegrower, born and raised in Arroyo Grande. Brian began his career in the family business at age twelve, when he started harvesting vegetables at Talley Farms. He became general manager of Talley Vineyards in 1991 and now serves as president of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry, past president of the San Luis Obispo Wine Country Association and co-founder to the World of Pinot Noir. He began the World of Pinot Noir in 1999 but stepped down from a leadership role after five years to let other industry leaders rise to the challenge.
Home » News » Founding the World of Pinot Noir

redpajama_set_name: RedPajamaCommonCrawl


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Spain & Portugal: Dining
San Sebastian Restaurants: Recommendations
By cabrales,
October 30, 2002 in Spain & Portugal: Dining
peterpumkino
As I mentioned I am off to Bilbao/San Sebastian on Feb 06 and all the suggestions have been very helpful so a big Thank You to everybody (you know who you are!).
One last question: when I was in Strasbourg in November I discovered a fabulous restaurant that specialised in cheese. They had a selection of well over 100 but their 'cheese plate' had a selection of twenty (albeit small) cheeses and was really memorable. As I love cheese is there a similar restaurant in the Bilbao/San Sebastian/Biarritz area?
Fat Guy
Location:New York, NY
In his "San Sebastian Dining: Akelare to Zuberoa," Robert Brown chronicles his meals and observations at the five "must" restaurants -- Akelare, Arzak, Martin Berasetegui, Mugaritz, and Zuberoa -- in what has become, as he puts it, "the latest Mecca for traveling gastronomes."
Be sure to check The Daily Gullet home page daily for new articles (most every weekday), hot topics, site announcements, and more.
Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
docsconz
Robert, Great article! What a delight to read and dream of being there. I was particularly intrigued by the assador with impecable grilled seafood. It reminded me of my experience at the Bar Universal in the Boqueria Maerket of Barcelona - Yum! Honest, straightforward and delicious.
John Sconzo, M.D. aka "docsconz"
"Remember that a very good sardine is always preferable to a not that good lobster."
- Ferran Adria on eGullet 12/16/2004.
Docsconz - Musings on Food and Life
Slow Food Saratoga Region - Co-Founder
Twitter - @docsconz
Location:Oslo, Norway
Grrreat!
Also provides me with a great foundation for my upcoming trip in November for the Lo Mejor De La Gastronomia although Arzak at that time is closed..
vserna
Very good report, I think. Each restaurant's soul was very well captured by Robert; in Martin's case, I think it may have been a particularly bad day, however.
PS One minor correction: Joselito, which cures the best ham in the world, is not in Extremadura, but in Guijuelo, near Salamanca - northwest of Madrid on the road to Portugal, and one of Europe's most beautiful cities.
Victor de la Serna
Location:New York City
Robert, thanks for that. It's an excellent read and far more than just a useful guide for those wanting advice on where to eat, what to eat or even how to order in these places, although it should be food for thought for people who want those suggestions. Sometimes a meal is more than the sum of it's parts and sometimes it's less. I think you make that clear and while I'm decidedly focused on what comes out of the kitchen (as I think you and Susan are too) there are intangibles that can seriously affect even how we appreciate the food. For me, the way you handle that is a highlght of the article which should make for intersting reading even for those who do not have Donostia in their plans at the moment.
Victor suggested you might very well have visited Martin on a bad day. I very much sense an appreciation on your part that these are reflections on a meal and not an attempt to classify, rank or totally explain the individual restaurants, but to add to the store of understanding we each may have about the area and its top restaurants. The article comes off as a report from sophisticated diners who have just discovered the area. What if does for me, whose dining card for a short week next month in the area is already pretty fixed, is not make me question so much if I've made the right choices, but to make me even more excited to be there and try most of the same places. I will of course, be re-reading your article several times gleaming advice.
I've mentioned that my now long ago visit to Arzak is what's fired my interest in dining in Spain. That meal was a side trip to an itinerary in the outhwest of France that became the unexpected highlight of the trip. Who knew at the time that three stars was harder to get in Spain than in France. I had assumed the opposite. A later meal at Berasategui reinforced our interest in Donostia as a destination. It was marred only by the lack of half bottles on the wine list and when deciding between a glass of red for each of us and a bottle, our eyes were bigger than our stomachs, livers and brains. Martin himself was not there that day, or not there when we finished lunch. We had hoped to meet him as he had been such a gracious host to our daughter before. The lunch however was thrillling. For us it was one of those where we were on the edge of our seat in anticipation of each course.
Robert Buxbaum
WorldTable
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
My mailbox is full. You may contact me via worldtable.com.
Location:New York/Nice
Viking, Docscons, Victor and Bux, thank you very much for liking my report. I am also indebted to Fat Guy for making it look like something an innocent person might think I got paid for!!!! To be serious, though, it is nice that even a relatively few people will factor it in when they go to Donostia, and I hope that they will also share their experiences and opinions after their visits.
It looks like I struck a nerve with my less-than-enthusiastic view of our meal at Martin Berasatequi. I'm not sure if calling it an off-night is the operative phenomenon here. My reading of it was as a restaurant going through what seemed like a bad stretch. This was my opinion even before other reports concerning what was happening in the kitchen were posted. The telling part was having to wait 30 minutes for any food whatsoever (and we were not the first to arrive) as this suggested a kitchen having trouble being in synch. As I think I made clear in the piece, I don't dine with just my taste buds. Going to a restaurant of the highest echelon is for me an exercise in connoisseurship, and I found Berasategui to be rather "brut" in this regard. (What I didn't mention in the article was that somehow we ended up with two of these "moelleuses" desserts; one chocolate, the other coffee or caramel (if memory still serves me correctly) which is not what I would expect on a short dessert menu in a three-star restaurant.)
With each of the five restaurants, I freely admit I had only one kick at the cat. At Akelare, which was my fourth favorite visit, I left with the possibility that had I ordered diffferently (though exactly what, I have no idea) I may have eaten better. Thus, I hope to return again. At Berasategui, it was more the feeling that there were deep-seated aspects that would prevent me from having a really memorable time no matter how often I went, (although this does not preclude ever returning. It is just that I don't think it will be soon.) Now it wasn't as if the dishes were not prepared right. Indeed they were executed as intended. It is just that when I compare being there to being at the only other three-star restaurant in the region, Restaurante Arzak, I see the difference between dining as a near-chore and dining as a affirmation of enjoying life.
If Berasategui is having problems, it wouldn't be the first restaurant to succumb to the pressures of becoming a three star or to its chef having many interests in the area. I will also maintain that there's far more subjectivity to the appreciation of food than most people are willing to admit. I have known reasonable and sophisticated diners to disagree about a meal they had together. In any event, Martin has almost a month to get his act together before we're there.
There are things a restaurant can do that will prevent me from enjoying my meal and then there are times when my opinion is completely changed again by the time I finish the meal. The longest period of time I ever spent with nothing to do but read the menu was at Roellinger in Cancale. By the time they came to take our order, I was convinced I was on French candid camera or the butt of someone's joke, but the meal was so good and the service so attentive from there on, that I've argued they deserved another star.
fresh_a
Arriba arriba!
Anti-alcoholics are unfortunates in the grip of water, that terrible poison, so corrosive that out of all substances it has been chosen for washing and scouring, and a drop of water added to a clear liquid like Absinthe, muddles it." ALFRED JARRY
Marina Chang
Location:Santa Rosa, CA
I thoroughly enjoyed reading your report on the Big Five of the San Sebastian vicinity, especially some of the detailed descriptions of the dishes.
After reading of your food experiences at these famed dining rooms and comparing them with mine, it seems to me that each visit to these establishments can only be a snapshot of the ever growing and changing life of a living organism that is each restaurant.
Whatever is going on at Martin Berasategui is unfortunate. I had a wonderful food and service experience there, tasting several deliciously fresh and exciting dishes, some of which were served for the first time that day. I know this is being overly simplistic, but perhaps some of your bad luck was to eat there on a day that their new attempts were not so successful and old staff was recently replaced by new?! During a visit to Zuberoa last year, although we enjoyed our meal, I thought the dishes were executed or crafted with less inspiration than your Zuberoa experience. During our first visit to Akelare, several years ago, I thought it sparkled with freshness, imagination and wit, and enjoyed it far more than Arzak. However, after my experience during our most recent visit this past spring, I would agree with you on the inconsistency of the fare. I ordered the Gin and Tonic on a plate dessert that you described and while finding it to be a novel and attractive deconstruction of the classic beverage, it wasn't my idea of a wonderful dessert, especially in such a large dinner plate serving. At El Bulli such studies in flavor are judiciously administered in small doses.
I was pleased to see that you met Craig from Reno at Akelare. We also had the pleasure of chatting with Craig, who provided enlightening tidbits about the various ingredients and dishes before us. In April, he was a waiter and a stern, matronly, head waitress shooed him away from our table several times. We had feared that our furtive food chats with Craig may have gotten him in trouble, but I see we did him no permanent harm if he is now a sommelier.
Somehow Mugaritz has continued to elude us due to scheduling issues.
Marina C.
Just speaking from general experience -- and I'd be surprised were this not the general experience of every experienced diner in the world -- any given restaurant, on any given night, can totally suck. It can suck so bad that one is virtually forced to conclude, "This sucks way worse than an off night can explain." This happens to people at Taillevent, in fact it happened to me at Taillevent. It happens at Daniel, indeed more than once to me. This happens to people at Ducasse New York, Paris, and Monaco, though it hasn't happened to me. It happens at Pierre Gagnaire, though again not to me, and I'm sure it happens at El Bulli, though hopefully not when I eventually get there. Even at Gramercy Tavern, where the entire business strategy of the restaurant is obsessively focused on not letting this sort of thing happen (some would say at the expense of some inspiration/creativity), it happens. The only place it doesn't happen is at McDonald's, where the human factor has been beaten out of the system and everything has been automated. But a real restaurant is a delicate machine with numerous interlocking parts. When it starts to spin out of control, and the spin control mechanisms are for some reason not operating, a disastrous evening can ensue. The potential variation is much greater than with a Broadway show or an opera, because the nature of the specific interactions (in the kitchen and in the dining room) is so much less predictable. And it's entirely possible that, the very next day, things can be right back on track.
A related phenomenon: it's tremendously difficult to overcome one's first experience at a restaurant, especially if it's a bad experience, but also to some extent even if it's a good one.
None of which is to make any judgment at all with respect to the specific facts of this case. I'm just saying that, accepting all of Robert Brown's factual observations, which I'm sure are correct and probably even conservatively stated, there is still the possiblity that it was nothing more than an off night. Perhaps not the most likely possibility, but a possibility nonetheless.
There's a lesson for restaurants here, though, especially for "destination restaurants": most people will give you only one chance, and they're coming to you with high expectations. Those people will judge you on one visit, and they have a right to do so because they've paid a ton of money to get to you and to eat at your place. And those customers have friends, and some have even larger audiences.
Location:London and Mougins, France
There are different kinds of breakdown in a service operation.
One is the "one night disaster" that Steven describes. I've seen these happen in top restaurants but also in other finely tuned service enterprises like law offices and advertising firms. One of the chefs could have been suddenly taken ill, or a vital piece of equipment could have broken down. Since everything in a restaurant operation is connected to everything else, the effects of a problem like this can spread until the whole thing stops working.
Another is a more long-term systemic problem, a breakdown that occurs over a long time, as the operation either loses sight of what it is really trying to do, or something goes wrong with morale, training, quality, incentives, etc. Again, a decline of this nature usually affects many aspects of the place: reservations taken in a slovenly way, chilly greeting as guests arrive, mistaken orders, badly cooked food and the like.
The link between the two problem types is that a well run service operation (and I don't mean a roboticised place like a McDonald's or a factory law firm) needs enough redundancy to compensate for unexpected disasters. An operation in decline will often cut staff or skimp on maintenance in order to conserve cash, only to find that they have no resources to continue through a crisis.
My reading of Robert's report is that he was pointing to the second kind of breakdown, the systemic breakdown that can take months to fix. He cited
the immovable aspects of restaurants -- the overall taste level from the decor to the graphic design; the attitude and commitment of the dining room staff; and how one is generally treated
as an indicator of how well a restaurant was really doing. And in the case of Restaurante Martin Berasategui, he pointed to the design, the welcome as guests arrived, and the table settings as evidence.
I saw something like this with the Moulin de Mougins. It has improved somewhat since it lost two of its three stars -- it is now back to two, though our lunch there this summer merited one star at best. But when we dined at the nadir of its performance, a few years ago, there was a generally lost and down-at-heel character to the place, in welcome, setting, service -- and in the food. This was clearly not a one night problem, but a systemic decline that took place over a long time.
I would contrast this with the meal that we had at el Bulli earier this year, also reported in TDG. Here there was a bit of a "one night breakdown", resulting in unacceptably slow service and a meal that started at 8 pm and didn't finish until 1 am. And sure enough, Adria admitted that he was having trouble with some of his new staff that evening. But everything else, the food in particular, was very positive.
"La cuisine, c'est quand les choses ont le go�t de ce qu'elles sont."
I'd like to make some comments on what's been said about Martin's restaurant. We visited Donostia a couple of weeks ago, visiting Arzak on Friday night, and Martin to lunch on Sunday. We always try to pay a visit to the area once a year at least, a nice tradition that began five years ago. In total, we've been to Arzak and Berasategui five times to each of them. Strictly speaking of food, we always have liked better Martin than Arzak, except last year, when we found more enjoyable the menu offered by Arzak.
This last visit, I found more interesting and perhaps more challenging, the dishes prepared by Martin. I'd also argue that the number of creations introduced every year in Martin's menu are larger than in Arzak's place.
My exposure to this type of restaurants outside Spain is none to zero. So I can't comment about the welcoming uses there, but I haven't noticed anything special in Martin that sets him apart from the rest of restaurants here. Could it be possible that people from the States are used to other service standards?.
The setting and view you get in Martin, with a large crystal wall to the country side, is to me the second in the area just after Akelare. The reason you have only the water glass on the table, is because they use the Riedel series to serve wine, and match the grape variety and the type of glass once you order wine.
What does offend you about the logo?. Did you find El Bulli decor better than Martin's (leaving aside the kitchen)?.
On service, the only area where I could point as a minor issue had to do with wine. Ignacio, their former sommelier, has recently left the place, to embrace a career as wine-maker. Now they only have a sumiller, and the second they need won't join them till next year. We were served the apperitives around ten minutes after we sat down, and the pace of the coming dishes was dictated by our rythm eating them. However, probably due to a higher level of attrition (I'd say there's only a waitress whom we knew from previous visits), Martin's service is not as well oiled as the one you get in Arzak or Zuberoa. Specially in Arzak, everything related to service flows naturally.
PedroEspinosa (aka pedro)
Absolutely. But it is impossible to conclude, based on one data point, that you are witnessing the second. Yet it is overwhelmingly likely that almost every single observer of a one-night disaster will, if the disaster is quite complete, conclude that he has just dined at a restaurant in decline. The cognitive dissonance otherwise is just too great.
Just speaking from general experience -- and I'd be surprised were this not the general experience of every experienced diner in the world -- any given restaurant, on any given night, can totally suck. It can suck so bad that one is virtually forced to conclude, "This sucks way worse than an off night can explain."
I'll agree that even the best restaurants can suck, at least in some aspect on any given night and that sometimes all it takes is one detail to ruin a diner's entire dining experience and color the rest of the meal. I like to cite my experience at Roellinger because the restaurant redeemed itself and it shows how adaptive and generous a person I am. The truth is that there are restaurants that never got a second chance to prove themselves to me and that I carry a negative image of some very highly respected restaurants because they're just too inconvenient to revisit or they're in a location that has so much competition for my business. Life can be unfair.
I think most people however, will argue vehemently that a Michelin 3 star, or NY Times 4 star, rating should mean absolute consistency. In theory I'd join that argument, but it's unrealistic. Restaurants are dynamic. Staff come and go. Enthusiasm wanes and revives. Michelin notes that you will always eat extremely well and sometimes superbly at a three star restaurant. For some diners, extremely well is so high an expectation that superbly is irrelevant, but Michelin understands that not every dish, or every night is equal to every other. Still, consistency should be a hall mark of a fine restaurant.
Jonathan quotes Robert's "the immovable aspects of restaurants -- the overall taste level from the decor to the graphic design; the attitude and commitment of the dining room staff; and how one is generally treated" and notes himself that "as an indicator of how well a restaurant was really doing. And in the case of Restaurante Martin Berasategui, he [Robert] pointed to the design, the welcome as guests arrived, and the table settings as evidence." If I might focus on the design, it's probably one thing that is consistent in most restaurants. They may grow shabby or dowdy over time, but it's unlikely the design is swell one night and then unacceptable another. There's more likely a difference in the outlook of the diner, although I'll admit that the dining room seemed rather "gray" when we passed through it. We ate on a terrace with a great view of greenery that seemed to deny the suburban character of the neighborhood as we drove up to Berasategui. To what extent the decor or the restaurant contributed to the disappointment of the meal and to what extent the service or rest of the meal led to the dissatisfaction of the design can't be clear. These things snowball. If a diner is engaged with his dinner, he's less likely to pay as much attention to the background. If the food is not engrossing, or if he's bored waiting for the next course, it becomes very easy to notice flaws that might otherwise be unnoticed.
I have always subscribed to the notion, as Marina and Bux say in different ways, that restaurants have a personality of their own; that they are the end result of people's labor, talent, and sensibilities. In my upper-echelon dining experience, which I try to be modest about, but let's say is lengthy and intensive, there are restaurants that have had the rare quality of embracing me. Almost always these restaurants come close to perfection in every aspect. On our Donostia excursion, Arzak did that to me. In fact as we were about to leave, I said to me wife (with the four other restaurant visits still to come), "We're not going to find any restaurant better than this." As far as I was concerned, I was right. My wife, however, was most taken by Mugaritz, showing that exciting, innovative cuisine can minimze the negatives of bad service. Mugartiz, however Spartan the room and lacking the pizzazz and accoutrements of its higher-rated two and three star restaurants in the area, was not the least bit offensive in the way Berasategui was.
As with Bux, I have been in several restaurants where the visit gets off to a bad start (Mugartiz was an example of a restaurant that committed the cardinal sin of leaving the client hanging in abandonment for many minutes after having been seated), but in the end the service staff redeems itself. At Berasategui, however, the damage was so heavy in the first 30 minutes and the ensuing service so dispassionate (and to be fair, the courses were well-timed once the meal got rolling) and the cuisine so unexciting that we never felt the restaurant had vindicated itself. To the two of us, we easily reached the inescapable conclusion that Berasategui was a restaurant experiencing structural difficulties, which is a feeling different than what we get when a restaurant is having a bad night.
Pedro, thank you for your heartfelt post. Certainly this year with his retrospective menu, Berasategui can't be making more new dishes than Elena Arzak. Even so, how does it matter? The people at the next table also received their apertifs in short order, but with nothing to eat with them. As for Martin's logo, it is a case study for design students on how to make a trite, hackneyed, maladroit, and cornball one. The only person I can think of who is suitable for a logo of a spoon laid across someone's head is Uri Geller.
Bux raises a point that gets right to the heart of "mind over palate", which is that if a diner is engaged with his dinner, he or she is less apt to notice what's going on in the background. Being restaurant junkies, my wife and I dining alone together tend to spend the entire meal commenting on all that is unfolding in our field of vision and range of hearing. I find that once we are dining with other people (who invariably don't care aboout the phenomenon of restaurants as much as we do), we obviously become oblivious or less attentive to the activity beyond us. On the other hand, I can be a sometimes-annoying group dining companion by reminding everone how long we have been waiting, pointing out some mistake or flaw, or questioning a server or a sommelier.
The only person I can think of who is suitable for a logo of a spoon laid across someone's head is Uri Geller.
Ok, now I'm seriously considering to let Martin know about this point. I'm almost sure he would agree.
Certainly this year with his retrospective menu, Berasategui can't be making more new dishes than Elena Arzak. Even so, how does it matter?
Perhaps we had different menus. Having been to Arzak and Martin in 2002, and just two weeks ago, is just plain simple that Martin outnumbered Elena in terms of new dishes introduced in the menu. I would agree with you that this wouldn't matter, wouldn't it be because I found Elena's new dishes less complete than Martin's ones. Take for example the "Eliptic egg" or the "Sopa de cerebro de carabinero".
I wasn't trying to make a comparison between Arzak and Martin, although my limited english skills are not good enough to produce sophisticated arguments. I believe there are cycles in restaurants, and maybe last year we experienced Arzak in one of its peaks and Martin going to a valley (all of this remembering that we're speaking of top level restaurants, and a valley in here could take another chef life to get there), and this year the other way around.
Nevertheless, I recognize that the staff stability achieved by Arzak is a major plus, and makes you feel more at ease during your visit.
And last but not least, let me finish this post the way the previous one should have started. Congratulations for your excellent article!.
PS: I'll try to post my recent experiences in the area, giving more weight to the places where you haven't been, namely Casa Nicolás in Tolosa, Ramón Roteta in Fuenterrabía (a.k.a. Hondarribia) and Rekondo in Donostia. We also tried to go to Kaia in Guetaria, and found it closed, but not being americans, we weren't able to secure a reservation to ElKano . Going to Casa Nicolás was a more than excellent substitute.
It's always tough, when a couple of things go wrong, to right the course and keep a good memory of a dining experience. I remember the first time I went to Mugaritz (no Michelin stars yet at the time, but already 'the great white hope' of the Spanish culinary press), I was sitting with my friend and colleague who reviews restaurants for Spain's largest newspaper, and we mentioned to Andoni Luis Aduriz a detail that didn't convince us in one of his dishes. He reacted haughtily, basically replying that we were a couple of old fogeys with no notion of his culinary style, and that we hadn't understood a thing. There we were, the restaurant critics for this country's two biggest dailies, being chastised by a cocky young cook (who, in addition, wasn't even right - I think we were!). I was really, really irked at first - but I still recognized Aduriz's great talent. To this day, though, I have remained convinced that this kid's arrogance sometimes gets the best of him. He's a Berasategui protégé, BTW, and shares many traits of character with Martín...
Steve Klc
Location:Washington, DC mostly
Interesting. I heard immediate grumblings and rumblings from insiders when it was announced Berasategui got his third Michelin star--was that 2001?--that now the pressure was really on and that we'd see if he could deliver the goods a la Adria and Arzak and Santi Santamaria.
As an outsider looking in--I'm more fascinated by and envious of what's happening here--in Spain--but also what energy is happening within this eGullet forum--all the new voices we have here and others on the "Help in Donostia" thread. Victor, pedro, two stagiaires working there joined by Gerry Dawes, Bux, Robert Brown, LML and a lot of others whose names escape me at the moment. Thank you all for some vicarious joy--your efforts are appreciated.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
chef@pastryarts.com
One thing I have to add is that after re-reading that "Help in Donostia" thread, I realize how much divergency there is in people's opinions of their meals. I'm still not sure whether this is a reflection of the subjectivity of the various diners' tastes or a matter of inconsistency. I'd have thought the first, but I see reason to suspect the second. Perhaps this is to be expected in an area where creativity becomes a competitive sport.
I'm also not sure if this should add to the excitement of my trip next month, or make me apprehensive.
Subjectivity and inconsistency are both inescapable realities of writing about restaurants. At the same time, both can be minimized and kept at least partially in check by the writer. The problem is that to minimize the inconsistency element, you have to visit a restaurant several times, and the reality of food-travel writing is that you go to restaurants once and you still have to write about them. So you do your best and you do it with the knowledge that you may go back to the restaurant the following year and get to write, "I said it sucks; I was wrong." A respectable writer doesn't mind saying that at all. I'll say it again: you can develop theories, you can have a strong suspicion, and you can witness some pretty damning behavior, but you simply cannot draw firm conclusions about the state of a restaurant based on one visit. I don't care if the garde-manger cook comes out, sticks a shotgun in your face, and says "finish your salad or I'll kill you," and then you complain to the Maitre d' and he says, "He should have killed you." It can still be a one-time crash rather than anything systemic. Of course, it's more likely than not that any restaurant that allows its line cooks to keep shotguns at their stations is suffering from systemic problems. But you can't be sure until you go back a few times. Alternately, you can look at data points from other customers you trust. If you have a lame experience at a restaurant, and then it turns out that several people you trust found the restaurant underwhelming for the same reasons, you can feel a little more confident about developing a one-visit opinion.
I don't care if the garde-manger cook comes out, sticks a shotgun in your face, and says "finish your salad or I'll kill you," and then you complain to the Maitre d' and he says, "He should have killed you."
You've gotten on the wrong side of a couple of cooks in your day, I gather.
I'll say it again: you can develop theories, you can have a strong suspicion, and you can witness some pretty damning behavior, but you simply cannot draw firm conclusions about the state of a restaurant based on one visit. ... Of course, it's more likely than not that any restaurant that allows its line cooks to keep shotguns at their stations is suffering from systemic problems. But you can't be sure until you go back a few times.
Steven, can you give an example from your own reviewing of a case where a restaurant had all the signs of systemic decline, yet you subsequently discovered that, as it were, the shotguns were just in the kitchen for that one dinner service?
You betcha. First time I ever dined at Daniel, we were kicked out. We had a large party at a 6pm reservation, they slammed the meal at a breakneck pace, and they asked us to give up the table at 8pm -- without warning -- while we were still only part way into coffee. And that was just the centerpiece of an evening that was relatively disastrous in many respects (not to mention I thought the decor sucked and the tables were cramped; this was at the old place -- now I think the tables are spacious and the decor sucks). Not only that, but there was complete non-responsiveness by the restuarant when I subsequently wrote to complain. This was one of those situations where I concluded that "there's a hell of a lot more wrong with this restaurant than an off night can explain." But I've been back enough times to Daniel (in both locations) to know, in retrospect, that I was experiencing the restaurant on one of its worst days, and that in fact on most days it has a very good day -- that Daniel Boulud guy, he's no joke. Was it our Robert Schonfeld who said, "There are no four-star restaurants; only four-star meals" (four stars being how we do it in NYC via the NY Times)? Or was he quoting someone else who said that? Either way, it's a true statement.
Then Blind Lemon Higgins and I must have been dining in the same place on the same night.


text:
The United Polo Players Association (UPPA) is a local governing body for the sport of Polo in the Philippines. UPPA was founded in 2018 after giving nod by the Philippine Olympic Committee officials to host an international polo event in the country.

It is currently headed by its chairman, 1-Pacman Partylist Representative and GlobalPort Batang Pier team owner Mikee Romero and President Toti Garcia, son of former Philippine Sports Commission chairman Richie Garcia.

References

Polo
Polo in the Philippines
Polo governing bodies


text:
Levels Chart
Direct and Reported Speech Worksheet
Before you practice using this worksheet, be sure to review the article on direct and reported speech on our website.
Download a Text Version of This Worksheet + Answer Key
Exercise A: Changes in Pronouns and Place and Time Words
Below each picture is a sentence with direct speech. Below that, write the correct words in the blanks to complete the reported speech.
Tom says, "I really like this book I bought yesterday."
Tom said ___________ really liked ___________ book he bought ___________.
Marty says, "I am practicing for my race."
Marty said ___________ was practicing for ____________ race.
John says, "This angry little dog is always here waiting for me!"
John said __________ angry little dog was always __________ waiting for ___________.
Erica says, "I will go to my favorite spot to read this afternoon."
Erica said ___________ would go to ___________ favorite spot to read ___________ afternoon.
Zack says, "I can share some of my soda with you."
Zack said __________ could share some of ___________ soda with __________.
Nora says, "Our cow will be milked tomorrow."
Nora said __________ cow would be milked __________.
Penny says, "I am scared to step on the ice here."
Penny said ___________ was scared to step on the ice _________.
Henry says, "I am tired because my baby cried a lot last night."
Henry said __________ was tired because __________ baby cried a lot ___________.
Paul says, "I think I have something on the bottom of my shoe."
Paul said ____________ thought ____________ had something on the bottom of ___________ shoe.
Aaron says, "I am nervous about the meeting with my supervisor in two weeks."
Aaron said __________ was nervous about the meeting with ___________ supervisor __________.
Exercise B: Tense Backshift
Under each picture is a sentence with direct speech. Complete the sentence with reported speech using the appropriate tense backshift.
Bill says, "I have some really great ideas for the project."
Bill said he ______________ some really great ideas for the project.
Natalie says, "I checked the tires before buying the car."
Natalie says she ____________ the tires before buying the car.
Amanda says, "I will make breakfast for you in the morning."
Amanda said she _______________ breakfast for us in the morning.
James says, "Everyone should look at the beautiful view!"
James said everyone __________ look at the beautiful view.
Janet says, "I am working on my serve."
Janet said she ____________ on her serve.
Nate says, "I can tell you all about the new employee."
Nate said he _____________ us all about the new employee.
Olivia says, "I will be performing in a new opera next month."
Olivia said she ____________ in a new opera the following month.
Julia says, "I have studied biology, chemistry, and nutrition."
Julia said she _____________ biology, chemistry, and nutrition.
Miles says, "I was running around all afternoon trying to get everything done!"
Miles said he ___________ around all afternoon trying to get everything done.
Ian says, "I had figured out the mystery before anyone else."
Ian said he _____________ out the mystery before anyone else.
Exercise C: Reporting Questions, Orders, and Requests
Below each picture is a sentence in direct speech. Fill in the blanks to correctly report the sentences WITHOUT using the tense backshift. (You will need to put more than one word in each space.)
Matt says, "Why is the cat on the bed?"
Matt asks why the cat is on the bed.
Hannah says, "Answer the phone."
Hannah says to answer the phone.
Felicity says, "Visit me again soon."
Felicity says ____________ her again soon.
Eric asks, "Where is the museum?"
Eric asks _____________________________.
The coach says, "Do not stop, Caroline!"
The coach tells Caroline ____________________.
Dad says, "Help me organize the closet!"
Dad says _____________ him organize the closet.
Harriet asks, "How many cups do they have?"
Harriet asks __________________________.
Mom says, "Do not worry about one bad grade."
Mom says __________ about one bad grade.
June says, "Help me with the groceries!"
June says __________ her with the groceries.
Rose asks, "What time is the concert?"
Rose asks ____________________________.
Nancy says, "File all of these documents before 6:00."
Nancy says ___________ all of these documents before 6:00.
Howard says, "Please make me some strong coffee."
Howard tells me __________ him some strong coffee.
English Short Stories, Book and Workbook, Emma and Jerry
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text:
In 2018, the worldwide carbon emissions rose yet again. Scientists are warning that a reduction of greenhouse gases is urgently needed to reach the climate targets and keep global warming and its devastating effects as low as possible.
The road to CO2 neutrality
The journey towards a more sustainable world is made of two roads: reducing greenhouse gas emissions and protecting natural habitats. We are committed to reduce plastic waste, but we won't forget about reducing emissions. Therefore, our supply chain and transport are carbon neutral, certified by the Carbon Trust label.
Greenhouse gases are responsible for global warming. The pollutants form a blanket in the atmosphere. This blanket traps the heat and acts as an isolation layer. The process warms our planet, leading to a variety of unwanted events such as extreme weather (e.g. floods, heat waves, etc.) and the endangerment of wildlife.
If we all start to act now, we will still create a sustainable world, which we can proudly leave for the next generations!
How are we reducing our carbon footprint?
We reduce our own waste production and greenhouse gas emissions as much as possible. But for us, this is not enough yet. We are determined to have a carbon neutral supply chain.
To achieve this, we calculate the total environmental impact of our supply chain. Together with the Carbon Trust, we map down the journey of every product from production till the arrival at the customer. The shipping method, the travelled kilometres and weight are monitored to give an accurate picture of the emissions.
Greenhouse gas emissions are global, thus an increase or decrease in one country effects the rest of the world. A global decrease can be achieved by a carbon offset: A voluntary action to help reducing global greenhouse gas emissions in another part of the world. The projects are most effective in developing countries, due to the greater efficiency of appliances in developed countries.
We compensate our impact by supporting an environmental project in Malawi.
Efficient cookstoves in Malawi
Malawi is a developing country in southeast Africa. The state is one of the poorest in the world.
Most of the population uses biomass for their cooking. Unfortunately, burning these resources has a noticeable impact on the environment and releases greenhouse gases in the atmosphere.
The country's landscape is dominated by vast stretches of tropical rainforest. However, this valuable natural habitat is in danger due to deforestation for cooking, among others.
This is why, we support the cookstove climate project in this African country. The project introduces highly efficient ceramic cookstoves to the people. Each stove uses 75% less wood than a traditional fire saving tonnes of CO₂ emissions.
Additionally, to the significant environmental benefits of the project, it also helps the people of Malawi. Reducing the need for costly wood and charcoal increases their purchase power and savings for other projects.


And you, for Easter, what will you do? I've had a really busy week with work and then, unfortunately, this weekend I'll be at home. We did not have the desire and time to organize anything, although my idea was quite a weekend at the beach. The positive side is: the rain damage forecasts (but strange) and I will have the opportunity to be with my family and my friends. I do not feel really bad, although a beautiful sunny day on the beach is my recurring dream for months! But I hope for you that you will have the opportunity to make a nice trip out of town: you have already prepared the suitcase? No? In this post you will find some ideas for creating your own outfits of Easter weekend, super last minute. Ready with some ideas for your suitcase? Take pen and paper!
Take a long leggings, long, from light fabric. If you are lucky, you can wear leggings easily even without socks. Try this combination a little 'rock, what do you think? Also perfect with a denim shirt.
The denim jacket is always in fashion, let this be known! And then, if you do not know what to pack, put a denim jacket: to wear alone or under if the sun comes to a jacket if it starts raining.Combine it with a scarf, it is the top!
Another leader who will save you, come rain or shine, is the trench. This year is super colorful but perfect and always green is also the classic version in dove gray or beige. I like!
By the same principle of the denim jacket, the woolen cardigan is our best friend for between seasons. Warm and enveloping immediately makes weekend. You do not know how to match it? Look here! Have a nice weekend!


The VPN Lab - VPN Guides - How To Use VPNMaster?
Before we explain how to use VPNMaster, we would like to emphasize that we do not encourage the use of this VPN for numerous reasons. As listed in our detailed VPNMaster review, the negative aspects of this service include poor security, inconsistent speeds, and a dreadful logging policy. Now that we have given you a fair warning, we will go over the process of getting started with this VPN on different devices.
If you want to use VPNMaster on a mobile device, the process is rather simple. You download the app from Google Play or Apple App Store and install it just like any other application. You do not need to subscribe in order to make use of the 1 GB of bandwidth you get for free as a new user. No setup is required and you can go straight to choosing the desired server. You can use free bandwidth to test the service, after which you can upgrade to a premium account and continue using the app the way you did before the upgrade.
Getting VPNMaster to work on Windows or Mac is a bit trickier. You need to choose the subscription plan that works for you and provide personal information, including your phone number and physical address, which is something we are not too happy about. Once you successfully subscribe, you get a welcome email featuring non-intuitive setup instructions. Be sure to read all the steps before getting started in order to understand how to locate the download page and properly set up the VPN since the steps are not presented in a logical order. The whole process can be quite frustrating and take much longer than it should. If you run into troubles, you can try contacting the support staff via live chat or phone (toll-free) in order to get quick answers or get in touch via email if you do not mind waiting for a couple of days to get a response. However, as we are writing this post, the live chat does not work for some reason, so maybe phone support is a safer bet.
With the mobile apps, you can connect to a server in a single click, so no problems there. We recommend connecting to the nearest server since that is usually the only way to enjoy decent speeds.
With Windows and Mac versions, you should get ready for a bit more hassle. Every time you want to connect to a new server, you need to have a new password reissued, which is as strange as it is annoying. We honestly hope that VPNMaster will do something about this. To sum up, VPNMaster mobile apps can provide a decent user experience while Windows and Mac versions are designed for people with nerves of steel.
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Mizugatsuka is not the final destination to reach Fujinomiya Trail.
Drive along Route 152 to get to Fujinomiya Trail station 5.
During "my car control term" (from July 10th to September 10th), you have to park your car at Mizugatsuka park.
Use shuttle bus to get to Fujinomiya Trail station 5.
Go to Tokyo station, Yaesu minami guchi exit.
Get Bus ticket for direction Fujinomiya station from ticket counter.
Get Bus ticket at Fujinomiya station.
From Tokyo station, Go to Mishima station or Shinfuji station by using JR tokaido shinkansen line.
After arrived in Mishima or Shinfuji station, Change bus for direction Fujinomiya Trail station 5.
From Nagoya station, Go to Shinfuji station by using JR tokaido shinkansen line.
After arrived in Shinfuji station, Change to bus for direction Fujinomiya Trail station 5.
From Kyoto station, Go to Shinfuji station by using JR tokaido shinkansen line.
From ShinOsaka station, Go to Shinfuji station by using JR tokaido shinkansen line.
From Hakata station, Go to Shinfuji station by using JR tokaido shinkansen line.


Our small groups ministry was established to promote unity within our congregation, a time for deeper relationship building, spiritual growth and as an outreach tool. We have many different small group options that cater to different age groups and interests. Please click on the following link and see what options would best fit your preferences.


text:
Justia Lawyer Directory Search for "Shawn Angus Morgan"
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Sam Morgan's practice focuses on advising and representing non-union employees in employment-related legal disputes. The vast majority of his work involves litigation, including lawsuits alleging wrongful termination, all forms of illegal employment discrimination (especially age, race, gender and disability discrimination), sexual harassment, "Whistleblowers" and other unlawful retaliation, breach of employment contract (retention agreements, bonuses, commissions) non-payment of wages and overtime pay, non-competition and non-solicitation agreements, disputes over the misappropriation, use and/or disclosure of proprietary information and/or trade secrets. Sam has particular expertise in executive compensation disputes, and disputes involving minority equity owners and shareholder oppression, as well as public...
Russel Morgan
New York, NY Lawyer
(212) 561-4299 299 Broadway, 17th Floor
Free ConsultationOffers Video ConferencingVideo ConfElder, Estate Planning, Probate and Real Estate
Our founding member and principal, Russel Morgan has concentrated in commercial and contract litigation, trust and estate planning, business and personal asset protection, wealth preservation and dynasty succession planning. Russel has also assisted clients with all forms of commercial and personal transnational work, including the preparation, re-structuring and litigation of various types of contracts. Our estate law office also includes; Eldercare planning, nyc healthcare proxy, beneficiary in a Will, Medicaid planning trusts, mltc plan, Medicaid planning strategies, help with drafting wills, revocable and irrevocable trusts. Russel Morgan was raised in Brooklyn, New York and has remained loyal to his origins...
Andrew Taylor Morgan
St Augustine, FL Attorney with 17 years of experience
(904) 849-2266 1030 N Ponce de Leon Blvd
Criminal, Divorce and Family
Florida Coastal School of Law and Ave Maria School of Law
Andrew T. Morgan is a skilled family law and criminal defense attorney, as well as an equity partner at Canan Law. At the firm, Andrew focuses his practice on high net-worth divorces and family law litigation, as well as complex criminal cases. In the past, Andrew worked as an assistant state attorney, where he successfully defended clients in a variety of high-profile cases involving murder, manslaughter, DUI, sexual battery, drug offenses, robbery, aggravated battery, domestic violence, and more. Now, he draws on more than 15 years of legal practice to effectively advocate for his clients. Andrew is an active member...
Michelle Morgan-Coole
(902) 680-6710 9435 Commercial St
New Minas, B4N 3G3
Administrative, Civil Rights, Education and Estate Planning
Dalhousie Law School
My name is Michelle Morgan-Coole and I reside in the beautiful Annapolis Valley with my husband and two young adult daughters, both of whom struggle with differing levels of disability. Besides being a parent, I am also a lawyer (and a member of the Nova Scotia Bar since 1991) and this combination has given me a keen passion to use the law to assist persons with disabilities. I am pleased to say that on July 1, 2014, I was able to combine my two passions (disability and law) and opened MMC Legal Services, Nova Scotia's first and the...
Ashley Morgan
Herndon, VA Lawyer with 9 years of experience
(703) 880-4881 722 Grant Street, Suite G
Free ConsultationOffers Video ConferencingVideo ConfBankruptcy, Foreclosure Defense and Tax
Florida Coastal School of Law
Ashley F. Morgan is licensed to practice law in the Commonwealth of Virginia. She is also authorized and admitted to practice law in the United States District Court and the United States Bankruptcy Court for the Eastern District of Virginia. She has dedicated the majority of her legal career helping clients file Chapter 7, 11, and 13 in the Eastern District of Virginia. Ashley works with both individual and business debtors to find the best solution to their debt problems. She is regularly in bankruptcy court in Alexandria, VA or attending 341s with our clients.
Ashley is fluent in both English...
Brian Morgan
Rockford, IL Lawyer with 21 years of experience
Free ConsultationCriminal, DUI & DWI, Domestic Violence and Juvenile
Northern Illinois University College of Law
Attorney Morgan has been practicing law since 2001. He worked in the state attorney's office before working for a local law firm and then starting his own practice. He grew up in southern Wisconsin and received his Juris Doctorate from Northern Illinois University. Attorney Morgan is licensed to practice law in the state of Illinois.
Melissa Morgan
Sacramento, CA Attorney with 1 year of experience
(800) 529-3080 601 University Avenue, Suite 181
Melissa Morgan is a personal injury attorney for Curtis Legal Group. She focuses her practice on representing injury victims and their families in a variety of cases involving the negligence of another person or a business. She handles claims involving motor vehicle accidents – such as car accidents, motorcycle accidents, auto pedestrian accidents, trucking accidents, bicycle accidents and more – as well as workplace accidents, dog bites, and premises liability. Melissa graduated from California State University, Chico with a Bachelor of Science in Legal Studies and Minor in Criminal Justice, with distinction in 2017. She earned her law degree from...
Clay Dewitt Morgan
Melbourne, FL Attorney with 35 years of experience
(321) 951-3400 730 E. Strawbridge Avenue
Free ConsultationCriminal, Divorce, Family and Personal Injury
Clay D. Morgan was born and raised in Florida, graduating from Cooper City High School in Fort Lauderdale, Florida in 1979, and obtaining his Undergraduate degree from Florida Atlantic University in Boca Raton with concentration in the area of finance. Clay went on to earn his Juris Doctorate degree from the University of Miami, School of Law in Miami, Florida, graduating in 1987. At University of Miami Law School, Clay concentrated his studies in the area of trial practice. After graduating from the University of Miami, Clay worked for a period of 11 years with the Law Firm of High,...
Darlynn Campbell Morgan
Newport Beach, CA Lawyer with 27 years of experience
(949) 260-1400 1500 Quail St #540
Free ConsultationOffers Video ConferencingVideo ConfEstate Planning and Probate
Darlynn graduated near the top of her law school class from Loyola Law School in Los Angeles, California in 1996. While at Loyola Law School, Darlynn was a member of the prestigious Loyola Law Review. After graduation, Darlynn served as a judicial law clerk to federal Judge John E. Ryan. She subsequently practiced at a premier business litigation firm in Orange County. Darlynn is an active member of Wealth Counsel, LLC, a national organization of trusts and estates attorneys who maintain the highest level of expertise through collaboration in estate planning. She is also active in the Orange County Bar Association. Darlynn...
Vernon E. Morgan
Libertyville, IL Lawyer with 46 years of experience
(847) 816-8100 712 Florsheim Dr
Offers Video ConferencingVideo ConfArbitration & Mediation, Business and Tax
Upon his graduation from Drake Law School in 1977, Vernon E. Morgan began his professional career as legal counsel to the Director of the Iowa Department of Revenue from 1977 to 1979, litigating tax cases. He served as in-house counsel for American Hospital Supply Corporation working on a broad range of general corporate transactional and litigation matters from 1979 to 1985 and Bristol Meyers Corporation as associate general counsel for Zimmer Corporation from 1986 to 1988.
Since 1988, Vernon Morgan has been in private practice in Lake County, providing a wide range of general legal services. He has successfully litigated commercial...
Joshua T Morgan
Auburn, AL Attorney with 7 years of experience
(334) 329-5596 369 S. College Street
Free ConsultationBusiness, Criminal and Real Estate
Thomas Goode Jones School of Law, Faulkner University
Contact us today at (334) 329-5596. The mission of Huff Smith Law built by the two partners, Haley L. Huff (haley@huffsmithlaw.com) and Brett A. Smith (brett@huffsmithlaw.com) is to protect the future of our community. I, Josh Morgan, (josh@huffsmithlaw.com) along with the partners of Huff Smith Law, aspire to provide exemplary legal services and counseling for your real estate, small business, non-profit, charitable organization, and family law matters. Just as the mighty oak as it grows from sapling to mature requires special amounts of nurture and protection, Huff Smith Law strives to help cultivate and protect the growth of your real...
Rudolph Glen Morgan
Chesterfield, VA Attorney with 39 years of experience
(804) 748-3363 9830 Lori Road
Chesterfield, VA 23832
Offers Video ConferencingVideo ConfBusiness, Divorce, Estate Planning and Family
University of Richmond School of Law
R. Glen Morgan Attorney, PLC is a Chesterfield law firm specializing in Divorce, Custody and Visitation, Estate Planning, Real Estate, Criminal, and Business law.
Glen is a lifelong resident of Chesterfield County. He has practiced law in the Commonwealth of Virginia since he graduated from the T.C. Williams School of Law at the University of Richmond in 1983. Glen graduated from Randolph Macon College in 1974 with Honors and is a member of Phi Beta Kappa and Omicron Delta Kappa.
Prior to attending law school, Glen was a high school teacher and coach in Chesterfield County from 1975 to 1980....
Todd M. Morgan
Adrian, MI Attorney
(517) 263-3200 227 N. Winter St. Suite 305
Bankruptcy, Business, Consumer and Probate
Todd M. Morgan has served in the US Navy, worked in a mental health hospital prison and as a financial analsyt. He knows the difficulties of being a single parent while showing compassion and working for the best outcome. Todd will work hard for you while also keeping your concerns in the forefront.
Shannon T. Morgan
Ms. Morgan specializes in Consumer Bankruptcy, representing individuals and entities under Chapter 7 and Chapter 13 of the Bankruptcy Code. She is dedicated to assisting people who are facing extreme financial hardship and is a willing counselor throughout the Bankruptcy process for her clients.
While Ms. Morgan now practices exclusively in the area of Bankruptcy, she has a variety of legal experience. She is actively licensed in Alaska and Colorado in both state and federal courts in addition to Virginia state courts and the United States Bankruptcy Court in the Western District of Virginia. Ms. Morgan focused her practice in...
John Joseph Morgan
Stamford, CT Lawyer with 30 years of experience
(203) 356-1595 22 Fifth Street
Business, Environmental, Personal Injury and Workers' Comp
Villanova University School of Law and State University of New York - Albany
Mr. Samuel L. Morgan
Kennesaw, GA Lawyer with 20 years of experience
(770) 709-2045 125 Townpark Dr. Suite 300
Free ConsultationArbitration & Mediation, DUI & DWI, Divorce and Family
State University of New York - Buffalo and Atlanta's John Marshall Law School
Samuel Kirkpatrick Morgan
Mt Pleasant, SC Lawyer with 40 years of experience
(843) 352-7007 1156 Bowman
Rd #203
Mt Pleasant, SC 29464
Jess Morgan
Brentwood, TN Attorney with 5 years of experience
(615) 997-3741 5123 Virginia Way
Offers Video ConferencingVideo ConfDivorce, Family and Juvenile
As a graduate of Belmont Univeristy College of Law, I was always taught to invest in our communities. Supporting families in times of need directly influences society and builds a better Nashville. I understand that not all families are the same; it is my goal to develop individualized approaches based on each client's unique needs. When faced with cookie-cutter statutes, I use my background in business to find creative solutions for my clients.
I provide quality representation in an array of practice areas, including: adoption, divorce, child custody, child support, cohabitation agreements, guardianship, grandparent visitation, wills, and pre-nuptial agreements.
John C Morgan Jr.
(540) 349-3232 98 Alexandria Pike
Warrenton, VA 20186
Free ConsultationOffers Video ConferencingVideo ConfWarrenton, VA Attorney with 33 years of experience
I wrote the book, "The Truth About Bankruptcy in Virginia" as a consumer guide to the very basics of bankruptcy, and to assist people with making informed choices about their financial future. Many people who would benefit from filing choose not to because of preconceived notions or bad advice. The book recently received the Literary Distinction Award for Literary Excellence and was featured on the cover of Attorney Magazine. Whether you are an attorney or a potential client, call our offices to get your questions answered. We are always looking for a new one!
Michael L. Morgan
Sarasota, FL Attorney with 25 years of experience
(941) 953-4555 2364 Fruitville Rd
Free ConsultationBusiness, Construction, Personal Injury and Products Liability
Ashley Elizabeth Morgan
San Antonio, TX Lawyer with 15 years of experience
(210) 390-0000 924 McCullough
Free ConsultationOffers Video ConferencingVideo ConfCriminal and DUI & DWI
I am a fierce attorney and my ability to communicate to juries is one of my strengths. I believe that an attorney-client relationship should be just that: a relationship. Having been more than just a student and then an attorney, I have the ability to empathize with my clients, which is often overlooked by attorneys rushing to get a case disposed. I will work hard to prepare a powerful and winning defense for you.
Lee Paulk Morgan
Athens, GA Lawyer with 44 years of experience
(706) 548-7070 1090 C Founders Blvd
Free ConsultationBankruptcy, Social Security Disability and Workers' Comp
Daniel Morgan
MISSOULA, MT Lawyer with 27 years of experience
(406) 721-4475 210 East Pine St.
University of Montana School of Law
* 26+ years of Montana bankruptcy experience * Panelist & Presenter at annual meetings to teach bankruptcy law to other attorneys on multiple occasions * Member of the Bankruptcy Court's Local Rules Advisory Committee * Member of the Montana Bankruptcy Section Board of Directors * Founding partner in only 3-person Bankruptcy Law Firm in Western Montana. We actively interact with each other for second (& third) opinions in difficult cases * Reasonable Fees * Payment plans available
Christopher Ross Morgan
Athens, GA Attorney with 26 years of experience
Michael A. Morgan
San Antonio, TX Lawyer with 8 years of experience
(210) 955-9855 5150 Broadway Street #449
Free ConsultationCriminal and Immigration
Randall L. Morgan
Syracuse, IN Lawyer with 28 years of experience
Business, Estate Planning, Personal Injury and Probate
Portland, OR Lawyer with 16 years of experience
Free ConsultationCriminal and DUI & DWI
Devin S. Morgan
Cooperstown, NY Lawyer with 23 years of experience
(607) 643-5777 81 Chestnut Street
Business, IP and Patents
Expert in Patents and Proprietary Rights Management & Transactions with more than 10 years experience. I love business innovation and helping clients use patents, trade secrets, copyrights, and contracts to strengthen and grow their businesses. I am foremost a business counselor, helping to guide choices, build better business systems, and create intangible assets that support the client's business strategy. My clients appreciate my candor, creative thinking, and business insight, especially when it comes to negotiating licenses and other intellectual property agreements.
Chad Allen Morgan
Huntsville, AL Lawyer
(256) 519-8782 120 Holmes Avenue
Appeals, DUI & DWI, Domestic Violence and Estate Planning


text:
Q: Replacing all digits(not specific digits) with asterisk in a file with one try using c program? How do i change all digits into asterisk in a file that contains digits and words?my sorce code only allows me to change once at a time and it is hectic.In this code, i have already inserted open file,replace and close file.For your information, this is my first year project as a university student and i wasnt good at programming in c yet.Therefore, i have been scratching my head and searching for every help possible but to no avail.The title for this year project is number redaction but overall it means replace everysingle piece ofsensitive information that contains numbers(zero to nine)(in a file)into asterisk.Sensitive information like credit card number,debit card number,bank account number,house address and even phone number.My sincere gratitude to those who wish to help me!Thank you!
#include <stdio.h>
  #include <string.h>
  #define MAX 256

  int main() {
        FILE *fp1, *fp2;
        char word[MAX], fname[MAX];
        char string[MAX], replace[MAX];
        char temp[] = "temp.txt", *ptr1, *ptr2;

        /* get the input file from the user */
        printf("Enter your input file name:");
        fgets(fname, MAX, stdin);
        fname[strlen(fname) - 1] = '\0';

        /* get the word to delete from the user */
        printf("Enter the word to be replaced:");
        scanf("%s", word);

        /* get the word to replace */
        printf("Enter your replace word:");
        scanf("%s", replace);

        /* open input file in read mode */
        fp1 = fopen(fname, "r");

        /* error handling */
        if (!fp1) {
                printf("Unable to open the input file!!\n");
                return 0;
        }

        /* open temporary file in write mode */
        fp2 = fopen(temp, "w");

        /* error handling */
        if (!fp2) {
                printf("Unable to open temporary file!!\n");
                return 0;
        }

        /* delete the given word from the file */
        while (!feof(fp1)) {
                strcpy(string, "\0");
                /* read line by line from the input file */
                fgets(string, MAX, fp1);

                /*
                 * check whether the word to delete is
                 * present in the current scanned line
                 */
                if (strstr(string, word)) {
                        ptr2 = string;
                        while (ptr1 = strstr(ptr2, word)) {
                                /*
                                 * letters present before
                                 * before the word to be replaced
                                 */
                                while (ptr2 != ptr1) {
                                        fputc(*ptr2, fp2);
                                        ptr2++;
                                }
                                /* skip the word to be replaced */
                                ptr1 = ptr1 + strlen(word);
                                fprintf(fp2, "%s", replace);
                                ptr2 = ptr1;
                        }

                        /* characters present after the word to be replaced */
                        while (*ptr2 != '\0') {
                                fputc(*ptr2, fp2);
                                ptr2++;
                        }
                } else {
                        /*
                         * current scanned line doesn't
                         * have the word that need to be replaced
                         */
                        fputs(string, fp2);
                }
        }

        /* close the opened files */
        fclose(fp1);
        fclose(fp2);

        /* remove the input file */
        remove(fname);
        /* rename temporary file name to input file name */
        rename(temp, fname);
        return 0;
  }

A: If you're replacing a char, don't make the job hard for yourself by writing a program to replace words, creating unnecessary complexity in the program. Below is a very simple approach.
#include <stdio.h>
#include <stdbool.h>
#include <string.h>

#define MAX 256

bool isNum(char c)
{
    if (c >= '0' && c <= '9')
        return true;
    else
        return false;
}

int main(void) {
    FILE *fp1, *fp2;
    char fname[MAX];
    char temp[] = "temp.txt";

    /* get the input file from the user */
    printf("Enter your input file name:");
    fgets(fname, MAX, stdin);
    fname[strlen(fname) - 1] = '\0';

    /* open input file in read mode */
    fp1 = fopen(fname, "r");

    /* error handling */
    if (!fp1) {
            printf("Unable to open the input file!!\n");
            return 0;
    }

    /* open temporary file in write mode */
    fp2 = fopen(temp, "w");

    /* error handling */
    if (!fp2) {
            printf("Unable to open temporary file!!\n");
            return 0;
    }

    int c = getc(fp1);
    while (c != EOF)
    {
        if (isNum((char) c))
            c = '*';
        putc(c, fp2);
        c = getc(fp1);
    }

    /* close the opened files */
    fclose(fp1);
    fclose(fp2);

    return 0;
}

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text:
Dictionary of National Biography, 1885-1900, Volume 52Simson, John by Alexander Gordon
Simson, John (DNB00)
Read Simson, John DNB00 below. View Videos or join the Simson, John DNB00 discussion. Add Simson, John DNB00 to your PopFlock.com topic list for future reference or share this resource on social media.
Simson, John DNB00
Simson, Archibald
Simson, John
by Alexander Gordon
Simson, Patrick->
Simson, JohnAlexander Gordon1897
SIMSON, JOHN (1668?-1740), Scottish theologian, was the eldest son of Patrick Simson (1628-1715), minister of Renfrew, and sacred poet (Julian, Dictionary of Hymnology, 1892, p. 1058). A sister, Agnes, married John Simson, and was mother of Robert Simson [q. v.] and of Thomas Simson [q. v.] John's birth about 1668 is inferred from his describing himself in 1727 as 'near sixty' (Wodrow, Correspondence, iii. 305). He was educated at Edinburgh University where he graduated M.A. on 18 July 1692. A document of 21 April 1696 shows that he was then librarian at Glasgow College. On 13 July 1698 he was licensed by Paisley presbytery. He mentions (Case, 1715, p. 286) that he had received instruction and personal kindness from John Marck, professor of divinity at Leyden from 1689 to 1731. His brother Matthew (1673-1756), minister at Pencaitland, Haddingtonshire, was entered at Leyden as a divinity student on 20 Feb. 1699, and it is probable that Simson accompanied him, though he is not entered in the list of students. Never robust in health, he obtained no ministerial charge till 1705, when he was called to Troqueer, Kirkcudbrightshire on 21 June, and ordained there on 20 Sept. In 1708 he was promoted to be professor of divinity in Glasgow university, succeeding James Wodrow, father of the historian, Robert Wodrow [q. v.] He lectured in Latin, using Marck's 'Medulla' as his main text-book.
Throughout the last century Simson's name was a byword as a disseminator of unsound doctrine; but he seems to have been perfectly sincere in expressing his loyalty to the standards of his church; he retracted expressions interpreted by others in an heretical sense, and was never convicted of heresy. He had adopted the maxim that reason is 'fundamentum theologiæ,' and his aim was to make orthodoxy intelligible. During twenty years the ranks of presbyterian clergy in the west of Scotland and north of Ireland were recruited from his pupils.
As early as 1710 Simson discussed his views at Moffat with James Webster (1659-1720), minister of the Tolbooth church, Edinburgh, 'a man of great warmth, but a narrow spirit' (Calamy, Own Life, 1830, ii. 179). Subsequently he stated his position in correspondence with Robert Rowan (1660-1714), minister of Penningham, Wigtonshire, and with James Hog [q. v.], editor of 'The Marrow.' Webster first publicly attacked Simson in August 1712. On 17 March 1714 he made formal charges in the Edinburgh presbytery. Through the synod of Lothian the matter reached the general assembly, and Webster, acting under the assembly's order, tabled his complaint before the Glasgow presbytery in the autumn. Simson gave in his replies on 29 March 1715, and the general assembly on 8 May referred the case to a committee of thirty ministers and six elders, on 13 May. At the head of the committee was William Carstares [q. v.], who died before the end of the year. The ablest theologians upon it were James Hadow [q. v.], and William Hamilton, D.D., professor of divinity at Edinburgh, and grandfather of Bishop Horsley. The gist of the accusation was that Simson had attributed too much to the light of nature, but there were miscellaneous charges, e.g. he held it probable that the moon was inhabited. At the assembly of 1716 the 'marrow-men' clamoured for his suspension, but the case was deferred till the next assembly, when Webster broke out (8 May 1717) with what Wodrow calls 'a dreadful sally.' At the next sitting he apologised. On 14 May 1717 the assembly found that Simson had 'vented some opinions not necessary to be taught in divinity,' and had employed expressions 'used by adversaries in a bad and unsound sense;' these were prohibited for the future, but no further censure was passed. The assembly was, in fact, between two fires. On the same day judgment was given against the 'Auchterarder creed' [see Boston, Thomas, the elder]. Preaching at the outer church, Glasgow, on 19 May, Simson gave offence by allusions to his opponents 'and even the magistrates.'
Eight years later his orthodoxy on the point of our Lord's deity was impeached. He admitted changes in his treatment of the topic. Up to 1722 he had taken John Owen, D.D. [q. v.] , as his model; for two years (1723-4) he had specially controverted the semi-Arian teaching of Samuel Clarke (1675-1729) [q. v.]; finding that this course had its dangers, he began in December 1725 to combat the opposite error of Sabellianism, and was in consequence accused of going over to Samuel Clarke. He defended his procedure by affirming his judgment that, in the then state of Scottish theology, there was danger of Sabellianism and Socinianism, none of Arianism. His own account is closely confirmed by the evidence of his students. On 16 Feb. 1726 Charles Coats, minister of Govan, brought the matter before the Glasgow presbytery, who drew up six queries, which Simson declined to answer. Delay was caused by the state of Simson's health. Wodrow thought him 'in a dying condition,' and that his disorder had affected his head, for he brought in 'Clarke, the Fathers and the Council of Nice in all conversations.' He was unable to attend the assembly of 1726. On 18 May 1727 the assembly suspended him till the next assembly, and appointed a committee of twenty-one ministers and ten elders to co-operate with the Glasgow presbytery in preparing the case. On 16 May 1728, after receiving Simson's explanations and withdrawals, the assembly found his sentiments to be 'sound and orthodox,' but his teaching had been 'subversive,' and his explanations tardy. He was suspended till another assembly should take off the sentence; meantime the matter was to be referred to the presbyteries. Charles Owen, D.D. [q. v.], was present at this assembly. The action of Edinburgh University in conferring (8 Nov.) its diploma of D.D. upon four non-subscribers, including Owen, was viewed as a protest against the suspension of Simson.
By the next assembly all the presbyteries but three or four had reported for Simson's deposition. Besides the 'marrow-men' a strenuous advocate for this course was Allan Logan (d. 1733), minister of Culross. Finally, the suspension from all ecclesiastical function was confirmed on 13 May 1729. Simson was to retain the emoluments of his chair, though it was 'not fit or safe' that he should teach divinity.
After suspension, Simson signed a student's testimonial as S.T.P. No provision was made for the duties of his chair, save that the principal, Neil Campbell, heard the discourses of bursars. Simson died on 2 Feb. 1740. His disposition is described as 'frank and open,' though Wodrow complains of his 'shiftings and hedgings' under ecclesiastical pressure. His wife was a niece of John Stirling (1662-1727), principal of Glasgow College. He had a son, born 1727, and a daughter, who married (1757) John Moore, M.D. [q. v.], and was the mother of Sir John Moore, the hero of Coruña. He printed nothing except the papers connected with his trials ('The Case,' Glasgow, 1715, 8vo; and 'Continuations,' Edinburgh, 1727-9, 8vo). His correspondence with Rowan was printed by Webster, Edinburgh, 1715, 8vo, for presentation to the assembly.
[Works cited above; Hew Scott's Fasti Eccles. Scoticanæ; Flint's Examen Doctrinæ D. Johannis Simson, 1717; Williamson's Remarks on Mr. Simson's Case, 1727; Dundas's State of the Processes, 1728; Truth's Triumph over Error, 1728; Proceedings of the Committee (1727), 1729; A Ballad by J[oh]n B[rys]s, 1729; Christian Moderator, 1827, pp. 226 sq.; Correspondence of Robert Wodrow (Wodrow Society), 1842-3; Acts of the General Assembly, 1843, pp. 500 sq., 591 sq.; Whiston's Memoirs, 1753, p. 279; Thomson's Hist. Secession Church, 1848, pp. 10 sq.; Innes's Munimenta Universitatis Glasg., 1854, i. 446, ii. 441 sq.; Catalogue of Edinburgh Graduates, 1858, p. 142; Reid's Hist. Presbyterian Church in Ireland (Killen), 1867, iii. 293; Hunt's Religious Thought in England, 1873, iii. 320; Album Studiosorum Acad. Lugduno-Batavæ, 1875.]
Simson,_John_(DNB00)