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"What do you mean 'you can't'?" Jake Hedron demanded. "Why can't you? You are the only Femme who can handle mass teleportation!" "Not anymore," Lisa said, almost whispering. "I have to rely on my own energy now. I'm no more able to do repetitive teleportation than any of the others.
My body will starve just like theirs do!" "Why?" Jake cried. "What happened? And why now? We need you more than ever to get the Phoenix loaded. You were fine a week ago when you created the San Luis Trench." "It's gone! Okay?" Lisa yelled, tired of being interrogated.
"I ran out of power! I used it all up!" Jake sat down and slumped into his chair. "Alright, I see," he sighed. "Sit down, Lisa. I'm sorry I yelled at you." Lisa perched on the edge of the leather-bound chair in front of Jake's desk. Jake thought she looked like a frightened bird ready to take flight. "Have you tried to get it back?" Jake asked. "Your power, I mean.
Will it regenerate?" "I don't want it back," Lisa said, her voice quiet, but firm. "It's always been there, threatening to escape. Until it was gone, I didn't realize how it affected me." "Alright," Jake replied. "When did it happen?" "About a month ago," Lisa said, deciding not to lie to him.
"A month?" Jake asked, raising his eyebrows. "How did you create those trenches, then? And what did you use to power up the Phoenix?" "All you have to do to create a nuclear energy source is teleport one solid object inside another. That's how I… that's how… 'Beth'… destroyed Albuquerque. That's how I made those trenches. I just took pieces of sandstone and teleported them underground.
Big boom. That magical sphere of everlasting energy that powers my Mind Ship is just two rocks one inside the other. Simple, huh?" "Your 'Mind Ship'?" Jake asked, picking out the other oddity in the turn of her words. "Well, yeah," Lisa said. "We created it using the nuclear power in my mind and just teleported the image from my mind into orbit.
What would you call it?" "That ship is made out of mental energy?" Jake asked, half-rising from his chair and reaching for the panic button. "It's not real?" "No, of course not! I mean it's real! It's solid!" Lisa exclaimed, trying to keep up with his questions. "We used rocks and sand and stuff that we teleported off the desert floor. Then I just melted everything and we formed the molten mess into shape.
Then we teleported it all back out as a single object. It took weeks. You must have noticed! I near starved to death, even with my nuclear power source!" "I did notice. I was really awed," the chairman replied, then changed the subject.
"Why did you hide the fact that you were limited in the amount of energy available for other duties besides blowing things up?" "I… um, I thought you might, uh, think less of me now, you know?" Lisa muttered, not looking at him. "My phoenix power is gone. I'm just a normal Femme now." "The Femme Fatales are a lot of things," Jake replied, smiling at her, "but they are not normal." Lisa sighed, another lame argument turned to dust in her mouth.
"How do you propose to backup the others, now?" Jake asked. "Isn't Tabatha still the regular backup?" she asked. "I did the heavy moving…" Jake looked at her, letting Lisa answer in her own time. "I can still time-walk," she said, finally.
"Instead of protecting Tanya with my shield, I can always go back and teleport her out of danger when she gets killed." "That's another thing," Jake said. "You do good work in bringing everyone back alive, but why do you always let Tanya get butchered before you rescue her? Don't you like her?" "Yeah! I love her!" Lisa exclaimed.
"That's why I always let her die. She likes being killed! Then, afterwards, I, um… Should I be telling you this?" "Yes, most definitely!" Jake informed her.
"Well, I give her the images of her being killed, along with her thoughts and the emotions she radiated at that time. Then she goes home and, um… Well, she uses it for, uh, erotic stimulation." "God!" Jake laughed. "I knew it!" "Tabatha does it, too," Lisa suggested, not sure how her boss would take her accusing his wife of weird sexual practices. "I know," he replied. "She's told me. All you Femmes seem to have a morbid death wish.
I'm surprised we haven't lost the lot of you." "You won't lose anyone if I can help it," Lisa assured him. "Am I still on duty?" "Yes, of course you are," Jake assured her. "Who else is there?" Lisa left the Chairman's office and sought out her mother. Béla didn't seemed surprised when Lisa popped in beside her.
"Hi, sweetie, ready to go?" Béla asked her. They were going to pull a raid on the three Confederate armies that were closing in around them not to kill or disable anyone but for their supplies.
An army travels on its stomach. No food, no army. "Not really," Lisa said, and sat down, looking depressed. Image of Lisa releasing her pent-up nuclear energy into the sky, freeing her mind once and for all from the terrible power struggle she'd fought inside herself for as long as she'd been Lisa, which was about forty-five years.
'Wow!' Béla thought back at her. 'Any unpleasant side effects, Darling?' "No, Lisa replied, switching to verbal. "But I can't flare to heal myself or anyone else now, and my fire shield doesn't work anymore. I have to do everything the old-fashioned way." "Like me?" Béla laughed. "You know, if you needed to, you could always absorb another nuclear blast. It shouldn't be a problem now that you know how to get rid of it." "Yeah, you're right!" Lisa chirped, suddenly brightening up.
"I could, couldn't I…" She hugged her mom and quickly kissed her goodbye, "Back in a minute…" then vanished. "Macario," Lisa sang out as she reappeared at home. "Come with me, my love…" She grabbed him and teleported them both out into the desert where they'd left the laser cannon a month earlier. It was still lying on the ground, undiscovered by anyone since they'd been gone. "What are we doing here?" Mac asked, suspicious of his wife's motives.
"You trying to kill yourself again?" "No, silly," Lisa said cheerfully. "I just want you to shoot me again." "That'll kill you again," Mac argued. "I thought you didn't want killed anymore. Besides, you can't shield, now. You'd actually die." "I promise I'll come back," she said, grinning at him.
"I can always come back." Mac sighed and picked up the cannon. "It has some charge in it," he said, somewhat surprised. It had been lying out in the weather for several weeks and was exposed to that nuclear fireball that Lisa had spewed out of her mind into the sky.
It had also been absorbing sunlight for the last month or so, and the charging core had absorbed some of it. "Okay, Baby," Lisa cooed. "Do me!" "Do me? Now you sound like Mama Bee," Mac murmured, hoisting the weapon up on his shoulders and pointing it at his petite, naked wife. "You ready?" She nodded. He pressed the firing lever. Nothing happened. Frowning, he pressed it, again.
This time, it fired. The blast struck Lisa's fire shield and dissipated. "Well, surprise!" Mac called out to her. "I suspected you'd pull something like that. What did you do?" Image of Mac firing the laser cannon and Lisa sucking the energy into her mind.
Mac firing the cannon again and Lisa using the accumulated energy from the first blast to protect her from the second one. "Real cute, Lisa," Mac replied. He pressed the firing lever several more times. It went off every other time he pressed the lever. Every time it released its deadly beam of energy, Lisa's fire shield prevented the beam from reaching her.
"Clever girl," he murmured and tossed the laser cannon aside. "It's empty." Lisa grinned, then walked over and picked it up. Aiming at some brush, she pressed the firing lever. The sagebrush exploded into a shower of fiery embers. "Now, it's empty," she proclaimed, and tossed it aside. Mac looked at her, astonished.
Lisa broke into inane laughter. "Ha, ha!
Faked you out! Big time!" she chortled. "You blew up the bush yourself!" he accused her, laughing with her. She admitted it. "I had some energy left over, so I just discharged it." "You're incredible!" Mac announced, admiring her naked body.
"Ain't I, though?" she agreed, quite pleased with herself. "And you didn't die!" Mac said, happily embracing her and holding her tightly. "Nope!" she said cheerfully. "I'm the same 'me' that brought you here." "Good," Mac replied, leaning down to kiss her face. Lisa moaned her pleasure as Macario slid his tongue into her mouth.
She let go freely and experienced that simple pleasure with her entire being. Without that nuclear energy in her head, she could experience new heights of pleasure and sensation without the need to clamp down on her emotional energy releases.
She'd never felt so alive and free. 'I love you,' she sang into her lover's head. 'I love you, I love you, I love you…' She radiated her pleasure through Macario's body, arousing him even more. She laughed as his arousal sang back through her body.
They lay down on the rough ground and Lisa began opening Macario's shirt. Every few seconds she would reach down and tease his cock, stroking that massive organ right through his trousers, then return to playing with his shirt buttons.
After a moment of this, Mac tore his shirt off and pulled Lisa against his bare chest. She sighed in pleasure and rubbed her hard nipples against his softer, smaller ones. They both tried to unfasten his trousers at the same time, then both pulled back. Smiling wickedly into his eyes, she then teleported them off him just like she had done the last time.
Mac's cock sprang up, no longer trapped down his leg, and slapped against his belly. They both laughed at the sight of it although Macario seemed slightly embarrassed. Sliding down, Lisa began to rub her lips along it, kissing and licking gently as her head traveled up and down along its length.
When it was wet enough, she stood up and balanced over that massive club, carefully guiding it up between her damp thighs.
Then her pussy lips met the top of his magnificent cock and she simply dropped down on it, instantly skewering herself. Neither was unable to keep from crying out at the intense sensation.
Lisa was stretched like she normally was, and Mac's cock wasn't all the way in yet. Leaning forward, she put her hands on his chest to help support her weight. Then she began moving her pelvis back and forth, wedging him in a little deeper with each shift of her hips. As she slowly corkscrewed her way down Macario's cock, he could hear her grunt with every move.
Half of his cock felt wonderfully wet and warm. Lisa's pelvic muscles were also massaging it as she twitched back and forth, trying to get him deeper inside her.
"God, you feel good," he told her as she sank a little further down on him. "Yeah," Lisa grunted. "And I aim to feel a whole lot better in a minute…" She started to come before she was all the way down and her juices, mixed with some red, began leaking down Mac's shaft, tickling his balls and ass.
Even as one orgasm flowed over her body, the next one was beginning. Mac could feel the top of her womb with the head of his cock and she still tried to take him deeper. Taking her arms in his hands, he pulled Lisa down against him and took over, moving in and out of her stretched and bleeding pussy with long, sensuous strokes. Lisa's control was completely gone. She lay on top of him, letting him squeeze her ribs and torso with his arms held tightly around her and had one orgasm after another as he slid that wonderful, giant cock up and down inside her.
In the almost forty years he'd been making love to Lisa, this was only the second time that she'd given herself completely to him, body and soul. He could feel her sensations and her love radiating through him and he knew she could feel his. Her warm, wet and sticky body was his to ravish as he saw fit, and he could feel in her mind that he had her complete agreement to do whatever he wanted with her.
She started thrashing in his arms as his orgasm neared, her body responding to his with an incredible buildup of sensual energy. His cock throbbed and shook as he pumped his semen deep inside her. Lisa shook with her own final orgasm as she felt his arrive, then she relaxed on top of him, completely sated, glowing her love for him from every pore of her body. Macario gently stroked her rump, back and shoulder blades for a few minutes, enjoying the feel of her body against his and started to drift off.
He jerked awake, surprised when he suddenly found himself back at home lying in bed and Lisa wasn't in his arms. 'Sorry I'll be back soon. We have a daylight raid to do and I'm already late…' Lisa timewalked back an hour and appeared next to her mother a few minutes after she'd just left, just as she'd promised. "Okay, I'm ready," Lisa called out, see Tanya and Tabatha there, and Alicia, as well.
"What's she doing here?" "I've been teaching her the basics of teleportation and stuff," Tanya explained. "She's not coming with us, but Tabatha and Béla will be mind-linked with her so she can monitor us." "Suits, I guess," Lisa quipped and sat down next to Alicia.
"You look better," she said and sent the blonde an image of her being staked out naked in the sun when she'd been dead for about a week.
Alicia stared at the dark-haired girl, her eyes wide open, remembering her terror. "That never happened!" "Yes it did," Lisa said quietly.
"When I found you, you'd been dead for several days. I showed your mom how to time-walk and she went back in time and rescued you." Alicia stared at her naked, evil step-daughter and the cruel images she presented her. "Why did you abandon us?" Lisa asked in a hurt voice. "You deserted us to go live with the Normals. You could have been a member of our team." Alicia blinked several times as though she'd been slapped.
"Lay off!" Tanya said, suddenly sitting down between Lisa and her daughter. "She's here now, that's all you need to know. She was trying to recover the life she had before. There's nothing wrong with that. High powered business and politics is what she's good at." "It's all right," Alicia said, quietly interrupting.
"She's right. I abandoned you all of you. I even had another child while I was there. I left because I don't want to go to New Eden that's no life for me. But, as I found out much too late, I can't live among the Normals, either. People will always persecute those they believe are different. I can't change that.
I'm sorry if I hurt your feelings by rejecting what you believe is important." "Nice speech," Lisa murmured, feeling sourer than she'd felt for some time. "You should talk," Tabatha chimed in cheerfully. "You smell like the whore of Babylon." "Yes, she does, doesn't she," Béla added, discovering an opportunity to lighten the mood in the room.
"And I should know…" The others looked at her as she broadcast an image of the ancient city and the wonderful debauchery that those walls had contained.
"Were you the whore of Babylon, Mom?" Lisa had to ask, snickering. Béla sat silent and proud, not answering. "Okay, girls," Tabatha interrupted, after allowing Béla her moment. "I brought down a map I drew from watching the army.
The closest one is here," she pointed at the center of Colorado, "to the north. They still have a mountain range to cross. Two more are here," she pointed to the new canyon that arched east, then north to the twin Spanish Peaks, "and here." That army was just north of what was now the San Luis Lake, rather than the San Luis Trench, as Jake Hedron had referred to it, earlier. "Sorry," Lisa said quietly. "I didn't know that gorge would fill up so fast." "You must have melted a glacier or broken through to an underground sea or something with one of those blasts," Tanya quipped.
"We have about a quarter of our supplies loaded on the Phoenix," Tabatha continued, ignoring Lisa and Tanya's chatter, "and we're beginning to transport personnel aboard as the work load shifts from the surface to the ship." "How long will we need to get everyone aboard?" Tanya asked. "That's not the problem," Tabatha replied. "We need to feed them. It will take at least two weeks, using the Focal Press, to get all the supplies aboard. After that, we could get the people loaded in just a few days." "How long do we have before the army gets here?" Alicia wanted to know.
"Less than a week," Tabatha said. "Unless we slow them down again." She looked directly at Lisa when she said that last part. Lisa looked away, feeling guilty about… well, a lot of things. "We might have to kill some of them," Béla said quietly, knowing that her daughter was biting her tongue not to cheerfully recommend that exact same thing.
If Lisa had said it, the others, no matter that they loved her, would attribute her words to her bloodthirsty attitude. But Lisa hadn't said it her mother had. And because Béla said it, it was most likely something that they would not be able to avoid.
"I have a report from Tomlin," Tabatha said, taking over again. "This is data from Lisa's debriefing after she so spectacularly created those two canyons that kept the Confederates at bay." Lisa gazed at Tabatha nervously, upset that the Chairman and Tabatha would make a public accusation regarding the loss of her special powers.
"Lisa knows how to create nuclear energy at will," Tabatha continued. "You may think it's because she's a phoenix, but it's really a quite simple trick one that you all should know how to do." Closing her eyes, Tabatha displayed a mental image of taking two simple rocks and teleporting one inside the other.
The imagined nuclear blast made them all jump unexpectedly all except Lisa. 'Thank you, Tabby…' 'I always have your back, Lizard Breath…' "Wow!" several girls said. "That's really… easy!" Alicia said. Several of the group turned toward Alicia, who took the opportunity to tell them something. "I know I should have stayed around and learned how to do these things that are so vital to your survival and mine, as well, as I found out.
If I'd not gone off searching for glory and political power, maybe I wouldn't have attracted so much attention to the rest of you." "You didn't do it," Tabatha interrupted. "We've been stealing from the Confederacy for as long as it's been around. We just never thought they'd come after us for it." "That's just it," Alicia explained. "They're not after you for thieving. They want your ship the Phoenix. And they want what they think is your technology: telepathy and teleportation, to be precise.
They have a cube that can detect a telepath. That's how they caught me. I never bothered to learn how to shield, so I set off every alarm they had." Tabatha thought for a moment. "All right, then. Now we know they're not going to go away. We have two things we need to do, now. Steal as much of their supplies that will fit into the ship teleport directly to the cargo hold not the warehouse in Solar City like we originally intended.
Then, using Lisa's new trick with the rocks, dig a hole between us and them that they can't cross!" Jake Hedron came into the briefing room and stood next to his wife. "Okay, everybody, I want to welcome Alicia to the Femme Fatales. I assume that Tabatha has briefed you all on what we're doing?" Several girls nodded. "Good," The Chairman said.
"Then let's get started. Tanya and Béla will team together and go harass the northern army. Lisa and Tabatha, you get the group in the San Luis Valley. Tanya and Béla, be extra careful in setting off any nuclear explosions that mountainous area is prone to earthquakes.
In addition, if no one told you, there is a new volcano at the far end of the San Luis Trench. We don't want to kill anyone if we don't have to. And that includes your teammate." That last part was directed right at Lisa. 'Don't let my wife get herself killed…' Tabatha kissed Jake goodbye, then vanished her clothes, so she was now as naked as her Femme teammates.
Jake grinned, always amazed at the girls' willingness to display their naked bodies at every opportunity. "It distracts them so they don't shoot us," Tabatha explained.
Then she and Lisa vanished. Béla and Tanya, also both naked, vanished a moment later. "Well, Mom," Jake said to a somewhat embarrassed Alicia, "looks like just you and me…" "Where are your maps?" Alicia asked. Jake pulled down a wall map of the state of Colorado. Alicia got up and looked at it closely. "Okay, here's where Tabatha is," she said, pointing down near the bottom of the map.
"And there's Béla." She pointed to an area just north of the Spanish Peaks. "It feels weird, just sitting here and watching them through their eyes," she explained.
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Q: C programming, unicode/UTF-8 special characters not showing up on linux console I am a C beginner and trying this and that.
Generally, I want to use special charaters "blocks" to have some kind of percentage display.
one is a kind of pie chart on a 3x3 char matrix, one is just going upwards filling a char from the bottom to the top, and eventually a string of two chars shall from left to right display the grow to 100 percent.
Pricipally it seems to work out, but obviously my console has some problems to display the output. non correctly displayed chars seem to lead stdout not to come to \n.
Some research make me believe that the locale settings of the terminal (bash on a debian derivat) have some problem to show the chars, while Code::Blocks has no problems to show the chars and some of the chars are even shown correctly. sorry, also I am some confused about unicode and utf-8 here.
on the screenshow below you can see some code displayed, my locale settings, and some output of the code.
How can I solve the problem?
BTW: I would like to stick to printf if possible to keep things easy for me.
#include <stdio.h>
#include <stdlib.h>
#include <locale.h>

// some little helpers
# define hideCursor() printf("\e[?25l")
# define showCursor() printf("\e[?25h")
# define clear() printf("\033[H\033[J")

// # define WIDE_ORIENTED 1

int msleep(long tms);

int main()
{
setlocale(LC_ALL, "");
// fwide( stdout, WIDE_ORIENTED );

char percentage[21][4][4] = {{"   ","   ","   ","  0"},
                             {" ▐ ","   ","   ","  5"},
                             {" ▐▌","   ","   "," 10"},
                             {" ▐▛","   ","   "," 15"},
                             {" ▐█","   ","   "," 20"},
                             {" ▐█","  ▀","   "," 25"},
                             {" ▐█","  █","   "," 30"},
                             {" ▐█","  █","  ▀"," 35"},
                             {" ▐█","  █","  ▜"," 40"},
                             {" ▐█","  █","  █"," 45"},
                             {" ▐█","  █"," ▐█"," 50"},
                             {" ▐█","  █"," ██"," 55"},
                             {" ▐█","  █","▐██"," 60"},
                             {" ▐█","  █","▟██"," 65"},
                             {" ▐█","  █","███"," 70"},
                             {" ▐█","▄ █","███"," 75"},
                             {" ▐█","█ █","███"," 80"},
                             {"▄▐█","█ █","███"," 85"},
                             {"▙▐█","█ █","███"," 90"},
                             {"█▐█","█ █","███"," 95"},
                             {"███","█ █","███","100"}};

char percentageUpwards[10] = {" ▁▂▃▄▅▆▇██"};

char percentageSidewards[20][2] = {"  ","▏ ","▎ ","▍ ","▌ ","▌ ","▋ ","▊ ","█ ","▉ ","▉▏","▉▎","▉▍","▉▌","▉▌","▉▋","▉▊","▉█","▉▉","▉▉"};

// does already nor work :-/
    clear();
    int counter = 0;
    for (int i = 0 ; i <= 100 ; i++) {
    //printf("%d %d\n", (i), (i % 5));
        if ((i % 5) == 0) {
            clear();
            printf("Squared Percentage:\n");
            printf("%s\n",percentage[counter][0]);
            printf("%s\n",percentage[counter][1]);
            printf("%s\n",percentage[counter][2]);
            printf("%s\n",percentage[counter][3]);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

// only a percentage display going upwards
    counter = 0;
    for (int i = 0 ; i <= 100 ; i++) {
        if ((i % 11) == 0) {
            clear();
            printf("Upwards:\n");
            printf("%c\n", percentageUpwards[counter]);
            fflush(stdout);
            printf("%d\n", i);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

// only a percentage display going upwards
    counter = 0;
    for (int i = 0 ; i <= 100 ; i++) {
        if ((i % 5) == 0) {
            clear();
            printf("Sidewards:\n");
            printf("%s\n", percentageSidewards[counter]);
            fflush(stdout);
            printf("%d\n", i);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

// Test only
printf("%s\n", percentage[15][0]);
printf("%s\n", percentage[15][1]);
printf("%s\n", percentage[15][2]);
printf("%s\n", percentage[15][3]);
printf("\n");
printf("%c\n", percentageUpwards[5]);
printf("\n");
printf("%s\n", percentageSidewards[10]);

    return 0;
}

// have a nap in 1/1000th of a second steps
int msleep(long tms)
{
    struct timespec ts;
    int ret;
    if (tms < 0) {
        return -1;
    }
    ts.tv_sec = tms / 1000;
    ts.tv_nsec = (tms % 1000) * 1000000;
    do {
        ret = nanosleep(&ts, &ts);
    }
    while (ret);
    return ret;
}

a simple screenie

A: As I guessed in a comment, the major problem is that your code tries to store too much data in arrays that are too small.
When I copy your code, it doesn't compile because the strings initializing the array are too big.  The characters you're using seem to be in the range U+2580..U+259F, which means that they require 3 bytes when represented in UTF-8 (U+2580 = 0xE2 0x96 0x80 = U+2580; 0xE2 0x96 0x9F = U+259F).
You have to increase the size of your arrays — C counts bytes, not characters when using char, signed char or unsigned char. Using 16 is overkill; 10 would be sufficient; likewise 8 could be just 7.  You also need to treat the percentageUpwards array as an array of strings of at least size 4.  Putting those changes together yields this code, which more or less works on both a Mac running (sigh) macOS 10.14.6 Mojave and a Linux box running RHEL Server release 7.4 (Maipo) — the latter running over ssh into a Terminal on the Mac.
#include <stdio.h>
#include <stdlib.h>
#include <locale.h>
#include <time.h>

// some little helpers
# define hideCursor() printf("\e[?25l")
# define showCursor() printf("\e[?25h")
# define clear() printf("\033[H\033[J")

// # define WIDE_ORIENTED 1

int msleep(long tms);

int main(void)
{
    setlocale(LC_ALL, "");
// fwide( stdout, WIDE_ORIENTED );

    char percentage[21][4][16] =
    {
        { "   ", "   ", "   ", "  0" },
        { " ▐ ", "   ", "   ", "  5" },
        { " ▐▌", "   ", "   ", " 10" },
        { " ▐▛", "   ", "   ", " 15" },
        { " ▐█", "   ", "   ", " 20" },
        { " ▐█", "  ▀", "   ", " 25" },
        { " ▐█", "  █", "   ", " 30" },
        { " ▐█", "  █", "  ▀", " 35" },
        { " ▐█", "  █", "  ▜", " 40" },
        { " ▐█", "  █", "  █", " 45" },
        { " ▐█", "  █", " ▐█", " 50" },
        { " ▐█", "  █", " ██", " 55" },
        { " ▐█", "  █", "▐██", " 60" },
        { " ▐█", "  █", "▟██", " 65" },
        { " ▐█", "  █", "███", " 70" },
        { " ▐█", "▄ █", "███", " 75" },
        { " ▐█", "█ █", "███", " 80" },
        { "▄▐█", "█ █", "███", " 85" },
        { "▙▐█", "█ █", "███", " 90" },
        { "█▐█", "█ █", "███", " 95" },
        { "███", "█ █", "███", "100" },
    };

    char percentageUpwards[][4] =
    {
        " ", "▁", "▂", "▃", "▄", "▅", "▆", "▇", "█", "█",
    };

    char percentageSidewards[20][8] =
    {
        "  ", "▏ ", "▎ ", "▍ ", "▌ ", "▌ ", "▋ ", "▊ ", "█ ", "▉ ",
        "▉▏", "▉▎", "▉▍", "▉▌", "▉▌", "▉▋", "▉▊", "▉█", "▉▉", "▉▉",
    };

    // does already not work :-/
    clear();
    int counter = 0;
    for (int i = 0; i <= 100; i++)
    {
        // printf("%d %d\n", (i), (i % 5));
        if ((i % 5) == 0)
        {
            clear();
            printf("Squared Percentage:\n");
            printf("%s\n", percentage[counter][0]);
            printf("%s\n", percentage[counter][1]);
            printf("%s\n", percentage[counter][2]);
            printf("%s\n", percentage[counter][3]);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

    // only a percentage display going upwards
    counter = 0;
    for (int i = 0; i <= 100; i++)
    {
        if ((i % 11) == 0)
        {
            clear();
            printf("Upwards:\n");
            printf("%s\n", percentageUpwards[counter]);
            fflush(stdout);
            printf("%d\n", i);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

    // only a percentage display going upwards
    counter = 0;
    for (int i = 0; i <= 100; i++)
    {
        if ((i % 5) == 0)
        {
            clear();
            printf("Sidewards:\n");
            printf("%s\n", percentageSidewards[counter]);
            fflush(stdout);
            printf("%d\n", i);
            msleep(500); // nappy for easier following
            counter++;
        }
    }

    // Test only
    printf("%s\n", percentage[15][0]);
    printf("%s\n", percentage[15][1]);
    printf("%s\n", percentage[15][2]);
    printf("%s\n", percentage[15][3]);
    printf("\n");
    printf("%s\n", percentageUpwards[5]);
    printf("\n");
    printf("%s\n", percentageSidewards[10]);

    return 0;
}

// have a nap in 1/1000th of a second steps
int msleep(long tms)
{
    struct timespec ts;
    int ret;
    if (tms < 0)
    {
        return -1;
    }
    ts.tv_sec = tms / 1000;
    ts.tv_nsec = (tms % 1000) * 1000000;
    do
    {
        ret = nanosleep(&ts, &ts);
    }while (ret);
    return ret;
}

I can't sensibly show the output; it is dynamic and takes about 26 seconds to execute because of the msleep() calls.

redpajama_set_name: RedPajamaStackExchange


Sorc'd is an online tool for clipping "snippets" of web text in order to reference and re-use it later.
The client approached us for a re-design of their main snippet feed and browser extension, along with increased efficiency in user flow and team collaboration. The final output also included a re-fresh of their branding.
Final working prototype of the project here.
We conducted a series of interviews with current users, learning some of their frustrations with the existing site, and observing new users attempt to accomplish key tasks. Takeaways from this process included needing a way to remember why a snippet was saved, understand why a team member wanted to share something, and organize according to user-defined categories.
After reviewing the functionality of the current site along with interview insights, we determined the unique advantage of Sorc'd could be essentially the ability to "bookmark" important text, while also providing a layer of recall so these clips were still useful in the future.
Our biggest challenge was discovering how to highlight contextual information about snippets like notes and tags, while also allowing a way to sort potentially large amounts of saved text.
After working down to two versions of the design's filtering and notation system, we AB tested the options to determine which one allowed the users to more quickly narrow down and annotate snippets on their own.
In the end, users preferred and were able to more quickly navigate the option that prominently displayed the notes. Placing a greater emphasis on the note instead of the article's title also helped the users understand better understand the context of the snippet.


It's the day after your big day and whilst we can't help you with that Hangover… (Personally, we recommend making a Bloody Mary, finding your nearest couch, ordering Uber Eats & settling in for a serious Netflix session) – We can help you with how your feet might be feeling.
Just like that, we're suddenly back in wedding & racing season. We've put together our favourite tips to save you from blisters, carrying your shoes and having to turn down that potential first dance.
Tired of being told that heels are bad for you?
Raise your hands if you're sick and tired of being told that heels are bad for you? I know I am.


text:
CleanCide Wipes
CleanCide RTU
Wex-Cide 128
Thymo-Cide RTU
Wex-Pro Dispensing System
CleanCide FAQ
Company (referred to as either "the Company", "We", "Us" or "Our" in this Agreement) refers to Wexford Labs Inc., 325 Leffingwell Ave, Kirkwood, MO 63122.
Country refers to: United States
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Website refers to Wexford Labs, accessible from www.wexfordlabs.com
Cookies can be "Persistent" or "Session" Cookies. Persistent Cookies remain on your personal computer or mobile device when You go offline, while Session Cookies are deleted as soon as You close your web browser. Learn more about cookies: All About Cookies.
Purpose: These Cookies are essential to provide You with services available through the Website and to enable You to use some of its features. They help to authenticate users and prevent fraudulent use of the website. Without these Cookies, the services that You have asked for cannot be provided, and We only use these Cookies to provide You with those services.
Purpose: These Cookies allow us to remember choices You make when You use the Website. The purpose of these Cookies is to provide You with a more personal experience. For more information about the cookies we use and your choices regarding cookies, please visit our Cookies Policy or the Cookies section of our Privacy Policy.
To contact You: To contact You by email, telephone calls, SMS, or other equivalent forms of electronic communication, regarding updates or informative communications related to the functionalities, products or contracted services.
To provide You with news, general information about other goods, services and events which we offer or that you have inquired about unless You have opted not to receive such information.
Your California Privacy Rights (California's Shine the Light law)
Under California Civil Code Section 1798 (California's Shine the Light law), California residents with an established business relationship with us can request information once a year about sharing their Personal Data with third parties for the third parties' direct marketing purposes.
If you'd like to request more information under the California Shine the Light law, and if you are a California resident, You can contact Us using the contact information provided below.
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California Business and Professions Code section 22581 allow California residents under the age of 18 who are registered users of online sites, services or applications to request and obtain removal of content or information they have publicly posted.
To request removal of such data, and if you are a California resident, You can contact Us using the contact information provided below, and include the email address associated with your identity.
Be aware that Your request does not guarantee complete or comprehensive removal of content or information posted online and that the law may not permit or require removal in certain circumstances.
Our Service may contain links to other websites that are not operated by Us. If You click on a third-party link, You will be directed to that third party's site. We strongly advise You to review the Privacy Policy of every site You visit.
By email: orders@wexfordlabs.com
By phone number: (314) 966-4134
By mail: 325 Leffingwell Ave, Kirkwood, MO 63122
325 LEFFINGWELL AVE.
KIRKWOOD, MO 63122
CleanCide RTU Quarts
Ready to Use Thymo-Cide
© 2022 Wexford Labs, Inc. All rights reserved

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: Can one use a question mark after "Please"? I'm imagining someone importuning another person.  For example, if someone asked another person if he or she could come join them on an outing, and when the other person doesn't seem too keen on the idea, the person who asked the question could say, "Please?"
Using an exclamation mark gives the sense that the person is raising his or her voice, and a period just doesn't seem strong enough at all.  Could a question mark work here?

A:
Please?

The question mark at the end of a sentence, when quoting a speaker, causes me to hear them saying it with a rising intonation, as if they are pleading.

Please!

An exclamation mark makes it seem like the speaker is insistant, raising their voice or shouting.
If they are importuning (harassing persistently), I would use "Please!"

A: Take "The sky is blue?". "The sky is blue" is an expression of fact, but obviously I am asking if the sky is blue, although gramatically nothing about that is a question except for the presence of a question mark. The presence of a question mark implies I actually want confirmation of this fact.
You can apply the same logic to requests and commands. Take "Give me that pencil". If you add a question mark to make "Give me that pencil?" (strange when written, but fine spoken), it implies that you want confirmation that your request/command has been received. "Please" acts as an expression of politeness that can be added to requests, so we can be more polite by saying "Give me that pencil, please" (the same meaning as "Give me that pencil", but more polite) and "Give me that pencil, please?" (the same meaning as "Give me that pencil?" but more polite, and this time maintaining the request for confirmation).
The final step would be that, if the meaning is clear, you could emit the actual body of the question if the meaning is clear. If you were pointing to the pencil at the time you could just go "Please?" and you will be understood. Of course, without physical context, the use of "Please?" on its own would usually mean "Can you repeat that?". Nevertheless this isn't common in English but is very common in, for example, German, where "Bitte?" would be unambiguous in this meaning. Likely the reason that "Please?" despite being uncommon English, would still be understood, is because of the Germanic roots of English (among other roots).


In a narrow vote, the Knesset approved Netanyahu's permanent appointment as defense minister.
The Knesset on Monday evening approved Prime Minister Benjamin Netanyahu's permanent appointment as Minister of Defense.
Following a lengthy debate, 59 Knesset members voted in favor; 56 were against.
Minister of Education Naftali Bennett and Minister of Justice Ayelet Shaked of the Jewish Home party, who abstained in a vote in the cabinet on the issue, voted in favor of his appointment at the Knesset's plenum.
Throughout the debate that preceded the vote, numerous members of the Opposition criticized the appointment.
"Today the prime minister will also become the defense minister, and he is also the minister of health, the minister of absorption and the foreign minister – so that's four portfolios." declared MK Ayman Odeh of the Joint Arab list.
MK Yair Lapid, head of Yesh Atid, said that "before deciding whether or not Benjamin Netanyahu can serve as defense minister, let's examine his first month on the job. He finished off our deterrence in Gaza; [Hamas Gaza chief] Yahya Sinwar is giving victory speeches in the streets. There's a wave of terrorist attacks in Judea and Samaria, the likes of which we haven't seen in a long time. In the North, he held press conferences… but the idea should be to calm things down, not to heat [them] up, and to make it clear the enemy is Hezbollah and not all of Lebanon.


Jobsite Report: Worthington Monuments Fort Worth, Texas | C&W Manufacturing & Sales, Co.
~ Tool-less filter media exchange for ease of maintenance.
One large blasting area, and 8" ducting to a second, smaller blasting area.
C&W supplied factory-made suction hoods, perforated with 3/8" holes to allow full air flow across the blasting rooms.


It was the day of Spring Equinox, for 2016. A day many people love to celebrate as from now for 6 months daylight will be longer than darkness in a day.
It was a beautiful warm blue sky sunny afternoon, at Deerpark, east of Sligo town, outside of Calry village.
The brown road sign has gone, which confused some people arriving, but the main sign is still here, if you come in.
The sign has vanished from here too.
The sun beamed on us ..
Boris, who lives nearby, told us a few things about here.
Well some of them. I counted an audience of 28 people at one point, and 5 dogs.
Some stayed around the tea and snacks.
Hubert takes a break from taking pics.
For some reason I seemed concerned with them being there?
and lost contact with the 'pack' for awhile.
But rejoined some for a second picnic at the car park at the bottom.


text:
Rawal Gin: a taste of the sea from the beating heart of Barcelona
by Steve O'Brien | posted in: Gin and Juniper | 0
El Raval. For centuries, it has been one of Barcelona's most raw and exotic neighbourhoods. Just behind the gentrified, touristed street that is known as Las Ramblas, sits one of the greatest food markets in the world. La Boqueria is known globally for its bustling, buzzy atmosphere and its generations old connection to this amazing city. It's true that tourism has started to eat away at the real, authentic local market that has served the people of Barcelona with fresh fruit, seafood, meat, nuts and treats for generations. But it still retains its extraordinary character and its well worth a visit if you're ever in Barcelona. And just behind this Barcelona landmark lies a genuine local barrio, with a colourful history of tolerance, integration, culture and hedonism.
Barcelona's edgy melting pot
For years, El Raval was the place where the immigrants settled. With it, like every port area, it brought with it a slightly edgy, bohemian atmosphere. It has been known as Barcelona's Chinatown. It has been called Rawalistan (due to the influx of immigrants from India, Pakistan and the Middle East). And taking up the centre ground in the area are the hipsters and bohemians that embrace that diversity and who love a sense of adventure. So, it's no wonder that this diverse, hip and tolerant barrio gave birth to some of Barcelona's best cocktail bars and Barcelona's first boutique gin. A local gin that reflects the diversity and edginess of this extraordinary neighbourhood.
So, when we heard about the latest craft gin offering from Rawal Gin (pronounced Raval in English!), we were more than excited. Our heads were full of questions. Why Rawal? Why gin in Rawal? What's this all about?
A beautiful gin in a striking bottle
So, let's be clear. I first saw a bottle of Rawal gin on my Facebook feed. I was on the hunt for new Barcelona Gins and this one popped into my feed. The first thing that struck me was its beautiful label. At this stage, I hadn't even sniffed the gin. But the label said it all. It had a Barcelona vibe written all over it. The diving figure demonstrated risk taking and adventure. It spoke of the daring spirit of this extraordinary city and it paid homage to its willingness to think differently. So, I reached out to the man behind the brand to find out a little more about his story. And this is what he told me:
Tell me a little bit about yourself. Where are you from, what's your background and how did you get into gin?
My name's Sergi and I'm from Barcelona. I grew up in El Raval, so it's been part of my life since the beginning. I feel very connected to this barrio. This story starts after I had been the chef-owner of my own cocktail bar for around twelve years. Bartending was my passion and I'd been working as a bartender for all that time. The cocktail bar was called "Pesca Salada". In Catalonia, "Pesca Salada" (salted-fish) is a generic name that the locals use to describe shops that sell salted cod, anchovies and canned fish.
The bar itself had a great atmosphere. It was oozing with all the memories and shadows of its ancient origins and all the interior decoration was inspired by the sea. The bar was on the same street that I'd grown up on and it specialized in gins. It was a tiny bar but it served more than 40 different brands of gin. For all that time, I existed in this small island in the heart of Barcelona's iconic Raval neighbourhood. And this is where I first became familiar with the world of distillates and creative cocktails. Submerged in this gin and tonic sea, I had the idea of concocting my own, special Barcelona gin.
What made you start a gin brand/distillery?
I come from a home distilling background and as with most obsessions, it all began as a hobby. But I soon found that I enjoyed making my own fermentations so much, building my own copper stills, designing condensers, capturing the essence of botanicals through experiments. It eventually became a passion and I decided that it could become a part of my way of living. So, after some "Breaking Bad" style experiments, I decided to put my money where my mouth was and I went off to study Brewing and Distilling at Edinburgh's Heriot-Watt University.
My dream was to create a one hundred percent local, handcrafted, organic gin. After a lengthy journey, the dream finally came true.
We started to produce Rawal Organic Dry Gin in Barcelona City's first gin micro-distillery. It was anchored in a small spot, in a tiny neighbourhood, in this beautiful city. And just like the neighbourhood in which it was born, it has a seafaring spirit. So, in April 2019, I decided to moor the "Bar Pesca Salada" for a while and I set sail for my new adventure.
What was the hardest thing for you to do as you launched Rawal Gin?
The hardest part is getting people to know about your product. If you don't have a large marketing budget it takes much more time and effort to make your product stand out. Especially now. That was definitely a challenge in the early days and it remains challenging now.
Is there a clear philosophy behind your brand and what do you stand for?
Rawal Gin is a local product, organic and environmentally friendly. My original purpose was to bring a level of environmental awareness into the world of distillation. It was also a formidable challenge to build a micro distillery in the city.
Over the last decade, we have been lucky enough to see many successful craft breweries open up in our country. So, it's a really good feeling to be able to say that I built Barcelona's first micro distillery and that I've transferred this philosophy to distillates.
The main philosophy behind Rawal Gin is "do-it-yourself". As you can imagine, making gin requires a lot of time and effort. But if you make it yourself, it can also be very rewarding indeed.
Tell me about the gin: what process do you use to make it and what makes Rawal Gin stand out from the crowd?
Rawal Dry Gin is a natural product. We add no sugars or chemicals. The neutral spirit is made from organic wheat and all botanicals used to flavour this high quality neutral spirit are organic certified.
We infuse 12 distinctive botanicals for 24hours in the diluted neutral spirit and then we distill it using a hand-made copper still that we call Rufino. Even the copper still is home made and I built it myself through a combination of speculation, imagination and the practical soldering of large diameter copper pipes. The result was a still that was perfect for my needs. Rawal Organic Dry Gin is craft-distilled in small batches of one hundred bottles. That's because the slow pace of distillation requires a full working day to produce this number of bottles.
What botanicals do you use and how would you describe the flavour profile of your gin?
These are the basic botanicals that make up the unique flavour profile of Rawal gin:
Juniper berries
Angelica root
Orris root
Through accurate doses and increasing familiarity with each other, Rufino still continues to delight us with a distillate where juniper berries are still clearly in charge. It delivers the essential and familiar character of gin, offering up the refreshing notes of pine leaves with a slight bitterness, which leaves the palate crisp and dry. This delicate distillate balances sweet and bitter tones with warm spice and floral mellowness, all rounded off to deliver a drink that has the unmistakable taste of the sea that inspired it.
What is the perfect serve to enjoy Rawal Gin?
For first timers, I always recommend simply mixing Rawal Gin with a good, premium tonic water. They are a perfect match for each other and by starting off like this, you'll be able to notice more of the subtle nuances of this delicious gin. We all know that perfection doesn't exist. But we think a Rawal G&T with a twist of lemon peel and a small strip of Kombu is about as close to perfection as any of us are likely to get.
You have a very distinctive brand and label. What's the significance behind the design and who designed it?
The design relates to my old cocktail bar, the "Pesca Salada". This is where the initial idea of creating a gin began. Also, I was born in a port city, so the sea has always been part of me. It was an essential requirement to create a gin that was related to the sea. After a long period of research I realized that an algae called Kombu would be my partner in crime.
I came up with the idea of using a swimmer for the brand design – but the folks at Dorian Studio were able to really bring the design to life. In Spain, we have a saying, which is: "tirarse a la piscina". This is used to indicate that it is time to take a risk. The closest English expression would be: jump in the deep end. This image of a guy diving head-first into the sea is also a metaphor of my own sense of daring and adventure.
What are your ambitions for Rawal Gin? Will you be producing more gins?
I'm not an ambitious guy but if making gin is enough to make me a good living I will be very happy. I love experimenting with new botanicals so it's highly likely that I will produce more gins to add to my range. I'm already thinking about organic vodka too.
Where is your gin stocked and how can people buy it?
Right now, you can buy it online from my website. You can also find it in many of Barcelona's best bars and liquor stores.
Any final words of advice for our readers?
Please taste it!! And if you like it, please taste it again…
barcelona, barcelonagin, barcelonagincommunity, craftedgin, ginreviews, ginsfrombarcelona, ginsoftheworld, mixology, raval, rawalgin, spanishgin
Corpen gin: refreshingly honest!
Corpen Gin – refreshingly honest.
That's the perfect way to describe this brand new gin from Barcelona's newest gin brand.
This gin is refreshing in two senses. Not only does it taste refreshing, but the brand is driven by a philosophy that is also refreshing. In a world where everybody seems to want to be a gin maker, these guys are the real deal – small, artisan and passionate about their product.
Too many other "craft gin" brands are happy to add gimmicky flavours (think bubble gum or cola cubes). Others spend their money on fancy bottles and still others create exotic back stories made up by an ad agency they barely know. At Corpen, they stick with the basics. They just want to make really good tasting gin – and they have succeeded!
It's the gin that matters here!
We went to visit Corpen for an interview recently at their new craft distillery in Barcelona's bohemian Poblenou district. We chatted with co-founders Pablo Barrera and Brian Burgess and they revealed the philosophy behind the brand and the challenges of launching a new gin in the middle of a pandemic.
They made it clear that they want to concentrate on the gin (and not the marketing!). Handmade in small batches in Barcelona, Corpen Gin was tested on hundreds of gin drinkers before the team finally decided on their gorgeous recipe. So, what does it taste like and does it really live up to all the "non" hype?
Getting it right takes time
The Corpen team are not afraid of experimenting. In fact, they tried more than 40 different botanical combinations before they settled on their final flavours. They validated those findings in personal workshops, taking on the feedback and adapting the recipe to get the combinations just right. They then ramped up production to make sure that the balance and complexity remained true in larger production runs.
According to Brian: "Instead of the fruity/floral or citrus/spicy flavour combinations that dominate the market, we wanted to develop a gin which celebrates more rooty, earthy, herbal, dry flavours. But we were also careful not to stray too far into eccentric or extravagant combinations just for the sake of being different".
And Pablo added: "We chose these flavours to bring something a bit different to the market. But we also believe that gin should be good enough to be consumed in cocktails but also good enough to be sipped neat. Corpen Llevant is full of complex and complementary flavours. It's been made to be enjoyed in the right atmosphere".
The verdict: elegant, sophisticated, complex
This sophisticated gin is subtle and complex. First of all, the bottle is simple and elegant featuring a Corpen flag. This is a nod to Brian's career in the US Navy and is a signal command for a change of direction. It is the perfect symbol for this gin. At 45% ABV, there's plenty of strength here. There's a strong blast of juniper on the nose, which keeps it true to its London Dry roots. But linger a little longer and you'll begin to notice complex notes of toasted coriander and fresh orange peel to get your taste buds tingling. Take a sip and those notes are joined by their playmates eucalyptus, black pepper, orris root and angelica root which dance a refreshing jig on your tongue. The finish is smooth and lively. All in all, this is a really well balanced gin and a pleasure to drink.
A classic G&T – with an orange twist
We tried ours in a classic G&T but Corpen Llevant is definitely good enough to drink neat. Paired with a decent tonic water, you'll taste a fantastic blend of refreshing citrus, with a warm blast of spice to add to its complexity. Plus, there's a lush herbaceous flavour that comes through to keep your senses tingling until the last drop is finished. This gin is so good that it will stand on its own in a classic dry Martini. The Corpen guys go with a drop of Dolin Dry vermouth in theirs. But you can find the one that works best for you. Remember, the gin is the real star here.
Corpen Gin the perfect pour: Corpen Llevant is definitely good enough to be drunk neat. But we think it is a perfect gin for a classic G&T. We poured a large shot of Corpen Llevant gin into a copa glass. We added a few large, round ice cubes and gave the glass a little swirl. Then we wiped the rim with a wedge of orange, which we squeezed over the ice. Next, we poured a freshly opened bottle of Franklin and Sons delicious, Natural Indian Tonic water, which had just the right balance of flavour and fizz. No added sugar here, so it complements the gin rather than detracts from it. We finished it all off with a simple twist of orange peel which we dropped in to the glass.
Wow! It was a gorgeous G&T – simple, elegant and refreshing.
Bespoke gin, distillery tours and more…
For more information about Corpen gin, check out their website on Corpen Barcelona. Not only do these guys make a delicious gin, but they host small tastings, distillery tours and offer bespoke gin making for corporates, special events and anybody who is looking to make something unique and special.
If you're ever in Barcelona, check them out. You won't regret it!
barcelona, barcelona gin, barcelonagincommunity, barcelonaginstagram, corpen gin, craft gin, franklinandsons, ginstagram, instagram, poblenou, small batch gin
Cherry Julep – Wow! Just wow…
by Steve O'Brien | posted in: Cocktails, Gin and Juniper | 0
Tailgating… Southern style
In my 20s I lived in America. Richmond, Virginia, in fact.
Every year, my family would gather with friends for a great Virginia tradition, The Strawberry Hill Races. This was a traditional American steeplechase, but I knew nothing about horses.
What I did know was that this was a great party. Every year, we'd roll up in our American station wagon, packed to the gills with English treats such as Coronation chicken, fresh strawberries and cream and a big silver punch bowl full of Pimm's.
Three measures of gin (and no Bourbon)
We would lay out all our treasures on a big folding table and, understandably, we quickly became the centre of a big tailgating party. But everyone else was drinking Mint Juleps, made with Bourbon, sugar and mint.
As the years passed, I became less and less enamoured with the taste of Bourbon and more and more enamoured with the taste of gin. So, imagine my delight when I discovered a recipe for a Cherry Julep made with not one but three measures of gin (and not a drop of Bourbon to be seen!)
It almost sounds like my perfect drink, so this week, I thought I'd give it a go. And I'm delighted to report that it is truly lovely.
A Julep – but not as we know it!
Forget everything you imagine a mint julep to be. This is different for sure. Fruity, instead of minty. Sweet cherries, sugar and gin. Plus an extra measure of Sloe Gin for depth and natural flavouring. All served up ice cold in a highball glass, this promised to be a real treat. And it didn't disappoint. Fruity, rich, cooling, this drink ticks all the boxes for a delicious spring cocktail. Plus, almost all the ingredients are likely to be somewhere at the back of your bar (or easy to find in your local grocery store).
So, what exactly is a Julep?
Traditionally, a Julep is an American cocktail. It's generally made from Kentucky Bourbon and it's often drunk at major social events in the southern states of the USA. From the Kentucky Derby to the Master's in Augusta, Mint Juleps can be found in the hands of Southern gentlemen and Southern belles from Richmond, Virginia to Lexington, Kentucky. But it's also a cocktail staple in bars across the globe. Normally served in silver or pewter cups, these drinks should be held by the bottom and top edges only to guarantee a chilled drink every time. However, these days you are just as likely to be served yours in a highball glass.
The Spanish connection
Interestingly, this classic American drink has a Spanish connection. A Julep is generally defined as a sweet cocktail. But the word itself is derived from the Spanish word "julepe", taken form Spanish Arabic and derived in turn from the Persian word Golab, which means rosewater. Who knew?
Introducing the Cherry Julep
Juelps continued to be popular throughout the 19th and early 20th century and, as I mentioned, they are generally associated with Bourbon. But these days, as gin takes centre stage and cocktails are increasingly "de rigeur", my eyes lit up at the discovery of the Cherry Julep. This little beauty is a perfect combination of gin, sloe gin, cherry brandy, grenadine and sugar syrup. No need for a silver chalice here – just a glass that doesn't leak!
The finishing line…
I mixed one of these up the other day and I think this works particularly well with an Old Tom gin such as Haymans. That slightly sweeter edge seems to marry well with the soft, fruity ingredients of the drink. Honestly, this drink was a revelation. I may not be able to swig a Mint Julep at the Kentucky Derby this year, but there's every chance that I'll be sipping on one for the Grand National, while waiting for my annual betting spree to end in its customary disappointment. No stress. As long as I have a Cherry Julep in my hand, I'm already a winner. Cheers, dears.
The Cherry Julep recipe
3-4 ice cubes (plus crushed ice to serve)
1 teaspoon of simple syrup
1 teaspoon of grenadine
2 measures of Old Tom gin
1 measure of cherry brandy
1 measure of sloe gin
Lemon rind strips to garnish
Place the ice into a cocktail shaker.
Pour the lemon juice, simple syrup, grenadine, cherry brandy, sloe gin and gin over the ice.
Shake until a light frost appears on the outside of the shaker.
Strain into a highball glass filled with crushed ice.
Garnish with strips of lemon rind.
Top tip: if you really want to dial up the cherry, add a maraschino cherry straight form the jar and drizzle a little of that gorgeous cherry juice (straight from the jar) directly into your mixture.
You won't regret it!
Place a bet on your favourite horse and wait…
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Ginraw: an avant-garde gin packed with Barcelona style
Barcelona is a city known for its avant-garde style, creativity and sophistication. Over the years it has nurtured artistic geniuses such as Pablo Picasso and Joan Miro.
But visionary engineer Ildefons Cerdà really put it on the map at the end of the 19th century as he designed the beautiful Eixample area in all its modernist beauty. The city extension that he created was recently named the best neighbourhood to live in the world according to Time Out magazine. And the flair doesn't end there.
We couldn't possibly talk about Barcelona without mentioning its extraordinary cuisine and its disproportionate clutch of Michelin starred restaurants. This is the place where some of the best chefs in the world have set up shop and built their reputations. This includes some run by the world famous Ferran Adrià who championed molecular gastronomy, right here in Catalunya.
Add to that heady mix, the classic cocktail of blue Mediterranean skies, sunshine, music, beaches, countryside and culture. You even have a ready selection of stunning rooftop terraces to choose from when you decide to sip your drinks.
Ginraw: a stunning gin, a stunning bottle
If this all sounds inspiring, it shouldn't surprise you to hear that when a chef, a sommelier, a mixologist and a perfumier all got together they wanted to celebrate their city in all its creativity. And they did so with a gin. Ginraw is a true triumph of both style and substance. Barcelona's modern design heritage is apparent in the striking, semi-frosted tall, thin bottle with its distinctive wide-brimmed wooden cap and aluminium band.
Its beautifully designed leather information tag tops it all off in style and the bottle is truly unique. But quality is everything here and Ginraw is distilled at a low temperature for a smooth, easy to drink gin, simply packed with flavour. Fresh botanicals including lemon peel, kaffir lime and laurel leaves combine with smoky black cardamom and savoury coriander seeds. The result is a true Barcelona classic. With strong notes of juniper up front, there are also hints of peppercorn, coriander and lime zest. On the palate, the early indicators are savoury, before a citrus wave wafts in to save the day. And the cardamom seeds add some welcome spice to the finish of this exquisite, smooth and beautifully designed bottle of gin.
We highly recommend this Barcelona classic, preferably sipped on one of our gorgeous Barcelona roof terraces watching the sun go down over the terracotta rooftops of the old town.
The perfect pour: serve Ginraw over loads of ice in a large copa glass and garnished with a lemon leaf or a slice of lime. And if you want to spice things up a bit, you could try pairing it with a slice of apple or a little bit of ginger for some added heat.
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Bobby Gin: a true Barcelona classic
Hopefully, one of these days this darned Coronavirus will leave us alone. And when we no longer live in fear of new pandemic outbreaks or unexpected travel restrictions, where should we go?
We think Barcelona should be top of the list for your next short gin break.
Barcelona kicked off the reinvention of the gin scene back in the 2010s. It has quietly led the way ever since with a plethora of G&T combos to taste and innovations galore. With gorgeous roof terraces to sip your gin on and a massive selection of exotic gins, gin bars and cocktails to enjoy one thing is for sure. Gin is in.
Barcelona's gins are always served large and made with loads of love. So, if (post-Covid) you want to escape to a happy gin place for a few days, then Barcelona is definitely the place for you.
80 gins, bespoke cocktails (and tonics galore!)
Leading the charge since the early days is the pioneering gin bar Bobby Gin. This little bar is located on a side street in Barcelona's bohemian Gracia barrio. It is a true Barcelona classic. Bobby Gin's was at the forefront of the Barcelona gin revolution. It is a tribute to the vision and skills of head bartender, Alberto Pizzaro, who is one of the best (and most respected) bartenders on the current Spanish gin scene.
This stylish and cool gin bar might be small but it features a massive gin collection. In fact, the menu lists well over 80 separate gins. Alberto has also created a further 11 gin based cocktails, especially for his customers. And of course, he stocks a bewildering collection of tonics to pour into those gins. Each of them adds a unique flavour edge to enhance and improve your gin's character. If in doubt, just ask – the bartender will recommend the perfect pour.
God Save the Gin! (Fonk)
But the real star of the show here (and its most famous innovation) is Bobby Gin's Gin Fonk – a delightfully easy to drink gin concoction that comes in 5 deliciously different varieties.
So, what exactly is a Gin Fonk? It's a new and refreshing way to drink your gin, invented right here in this bar – and it's absolutely delicious! The bartending team smoke, age, infuse, macerate or flavour their chosen base gins with plants, flowers, fruits or spices. The secret is in the preparation and Bobby Gin has 5 different versions available right now. My particular favourite is the Roku Gin Fonk with its light citrus and herbal notes.
They've infused a base of Roku gin with Oolong tea, Umeshu, lemon juice and topped it up with Schweppes Matcha tonic. Sipped slowly, with loads of ice from a large copa glas, this is a gin drink to be savoured at any time of year. And don't be deceived by its light, citrus taste. These ginfonks can be deceptively strong. And no stress. If a Gin Fonk's not your thing, at Bobby Gin's you have another 80 gins to choose from!
Retro vibe, modern drinks, fun people
So, what about the bar itself? Bobby Gin's has a kind of retro, 1960s living room feel, with witty gin slogans decorating the tastefully wallpapered walls and funky coasters featuring their critical mission: "God Save the Gin". They're open until 2.00am (subject to the latest Covid restrictions) and they also do great bar food. They have everything from guacamole to nachos and from mini-burgers to pulled pork sandwiches. Plus a wider range of well cooked snacks and tasty and affordable street food.
Bartenders cheerfully mix all the drinks individually with love and care (and extreme professionalism). Snacks start from as little as 4 euros. And while the Gin Fonks weigh in at between 10-12 euros each, they are made with exquisite care. The cocktails are delicious and they are deceptively strong. So, who drinks at Bobby Gin'? Well, it is a mixed crowd with just the right amount of casual style. At the front of the bar, it's a bit younger with drinkers in their 20s and upwards. Around the back, it's a bit quieter with a slightly older crowd mostly in their 30s to 40s. The vibe is casual and funky. The soundtrack to Bobby Gin seems to be a mix of rock, jazz and underground music. But the real star of the show is undoubtedly the gin.
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Warm your cockles on a cold Autumn weekend with a Hot Gin Toddy – a hug in a mug!
by firebug | posted in: Cocktails | 0
Autumn is definitely in the air and we all know that Winter is just around the corner.
So, while you're feeling the comforting crunch of fallen leaves beneath your feet and before the cold winter wind drives you towards the mulled wine, how about something a little different – a nice warming Hot Gin Toddy to get you through the weeks between now and Christmas.
Hot gin might sound a bit weird but it's delicious.
Why not give it a try this weekend if you need a little "gin hug" to revive your spirits..
There are some great seasonal gin cocktail recipes that are perfect for the season of mists and mellow fruitfulness. They are easy to make and guaranteed to warm you up from the inside out as the nights grow colder, longer and darker.
You can even drink them from a coffee cup – nobody will ever know!
Here's one of our favourites, a simple recipe, full of Autumn goodness and gingery warmth.
Wrap up warm, put the kettle on and enjoy.
Hot Gin Toddy Recipe
1 ginger tea bag
1 tablespoon honey
8 oz hot water
Put all the ingredients in a mug.
Add 8 oz hot water.
Garnish with a cinammon stick.
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Toto, our Barcelona gin joint of the month
by firebug | posted in: Gin and Juniper, Gin bar reviews | 0
Update: Toto closed in 2019. See our gin bar reviews for other great bars in Barcelona.
Imagine if you could click those ruby slippers and transport yourself to a classic cocktail bar, with a great bartender, a nice selection of gins and the best almonds in town.
You've just landed at Toto – one of my favourite places to sip on a gin in Barcelona (and a great place to eat as well!).
Nestled on the corner of Valencia and Balmes (in Barcelona's elegant Eixample district) and only a block away from Barcelona's iconic Rambla Catalunya, this is one of the classiest bars in Barcelona. Inside, it's all art deco and modernism with a classic bar with half a dozen barstools, a stunning and well stocked selection of bottles, antique mirrors and a fab wine and cocktail list.
But the king here is Mathias, their Argentinean bartender, who will mix you up a fabulous drink of your choice. Gins behind the bar include some of the classics – Monkey 47, Gin Mare, G-Vine, Beefeater and Bombay Sapphire.
They also have a delightful little gin trolley that they can wheel out to your table and mix right in front of you. G&Ts are served in giant Barcelona style Copas, ice cubes are round and large and you can choose from Schweppes or Fever Tree tonic to give it that extra fizz. But the star of the show here is the presentation – a beautiful selection of small glass jars adorn the bar and Mathias plunders these regularly to make sure that the ingredients – from dried rosemary to chili peppers, to burned orange peel adorn your drink in the prettiest way possible while adding a unique flavour and character to each drink.
It can take a bit of time to mix one of these babies up, but it's well worth the wait. Order up a G&T, soak up a little of that fabulous classic cocktail bar atmosphere, listen to the jazzy soundtrack and order a little plate of snacks. Their almonds are delicious, but then so is their cheese, locally sourced dried sausage and giant, juicy olives (in a jar the size of a small child, tantalisingly perched on the edge of the bar).
If you don't fancy a G&T, then there's a nice selection of cocktails on offer here – some gin-based and some not, but all good. Ask Mathias for a Lost in Caribbean Sea – they are to die for. Officially, this is a vodka based drink, but ask him to substitute gin and it becomes the perfect gin cocktail. Spiced up with ginger and dried chilli peppers, it has a lovely sweet/spicy kick that's a great way to start or end the evening.
This is a great place to sit at the bar and soak up a little classic 1920's ambiance.
It must be good, since I sat next to Bono at the bar after a U2 gig last year. If it's good enough for him, it's good enough for me.
For more information about Toto, click here:
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5 beautiful gin bottles
by firebug | posted in: Gifts for gin lovers, Gin and Juniper, Gintriguing facts | 0
We all know that gin is a thing of beauty, but beauty exists not only on the inside but the outside too.
Packaging is increasingly important as the gin revolution gathers pace, so here are our top 5 gins that both look good and taste good.
Let us know what you think are the most beautiful bottles out there and send us some pictures.
Here's our personal top 5 beautiful gin bottles.
1. Silent Pool gin
A true work of art, it reflects the colours of the legendary pool itself, nestled in the Surrey Hills in the south of England.
A pale blue wash on the bottle and a stunningly embossed exterior etched with bronze Autumn leaves (like the pool itself), it's a real stunner. Plus, they do beautiful copa glasses to match!
2. GINRAW
As befits a city with Barcelona's design heritage, GINRAW bottle breaks the rules with its elegant shape, subtly frosted exterior, hand-made ash wood stopper and aluminium ring to top it all.
This is a modern design classic and will stand out on any gin bar.
3. Opihr
A bulbous, squat, rounded bottle with a richly coloured exterior with gold and purple and a gold cord around the top, there's something "fez like" about this presentation.
Eye-catching, exotic and bold, it makes a statement, and that statement is "drink me".
4. Beefeater 24
Its confident straight lines, heavy glass base and big blob of red glass anchoring its bottom, this is a gin bottle that looks stunning.
With a little light shining from behind and that red blob, it always reminds me of a lava lamp from the 60s.
A bottle fit for a cocktail bar (and a great gin as well).
5. Saffron
A classic French bottle that feels like it's been made for an 18th century pharmacy.
But the real star of the show is the golden orange saffron colour of the gin itself. Liquid gold, this one lets the gin do all the talking.
From all the beautiful gin bottles you've ever seen, which is your favourite one?
Drop us a line or even better, post a photo in Instagram tagging @barcelonagincommunity and mentioning #myfavouriteginbottle.
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Gin drinking countries: the top 5 in the world
by firebug | posted in: Gin and Juniper, Gintriguing facts | 0
So, which are the 5 gin drinking countries in the world? Prepare to be surprised!
The Philippines tops the list drinking a massive 1.4 litres of gin per person per year (almost 6 times as much per head than the USA)
Slovakia comes in an impressive second place in the gin drinking table, clocking up an impressive 1.2 litres per person per year
The Netherlands lands at number 3 with around one standard 70cl gin bottle per person consumed every year
Spain is in 4th place and consumption is on the rise, driven by its leading role in the gin revolution, its huge copa glasses and its dramatic garnishes, Spain has elevated drinking gin in to an art form
The UK comes in at a lowly number 5. Despite being synonymous with all things gin. Brits drink around 400 ml of gin per person, per year. However, let's put this in some sort of perspective. I have many friends who could easily quaff that much in an afternoon
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Distance from Andhra Pradesh to Ghūgus is 451 kilometers. This air travel distance is equal to 280 miles.
The air travel (bird fly) shortest distance between Andhra Pradesh and Ghūgus is 451 km= 280 miles.
If you travel with an airplane (which has average speed of 560 miles) from Andhra Pradesh to Ghugus, It takes 0.5 hours to arrive.
Andhra Pradesh is located in India.
Ghugus is located in India.


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Category: News from the SfHP
Call for Nominations for Awards
Each year, the Society for Health Psychology (SfHP) recognizes members for outstanding contributions to the field by presenting awards in Research, Clinical Practice, Education & Training, Mentoring, and Career Service. Award categories were established to acknowledge and appreciate excellence in health psychology across the career span and throughout the field. This avenue of highlighting our contributions can be successful only if members actively engage in … Continue reading Call for Nominations for Awards
publisher November 20, 2020 November 20, 2020
2020 Awards presented by the Society for Health Psychology (Division 38)
Each year, the Society for Health Psychology (SfHP) recognizes members for outstanding contributions to the field by presenting awards in Research, Clinical Practice, Education & Training, Mentoring, and Career Service. Award categories were established to acknowledge and appreciate excellence in health psychology across the career span and throughout the field. Excellence in Health Psychology Research Award Christopher France, PhD, Ohio University Excellence in Health Psychology … Continue reading 2020 Awards presented by the Society for Health Psychology (Division 38)
Interested in applying for APA Fellow status for the first time, through the Society for Health Psychology (APA Division 38)?
All applications to be an APA Fellow must be made via the APA Online Fellows Application Platform. This system allows nominees, endorsers and division Fellows chairs to submit all required documents online. The Society for Health Psychology (D38) deadline for submission of all materials to the platform is DECEMBER 15. Please visit the APA Fellows webpage for more information and to access the online system: … Continue reading Interested in applying for APA Fellow status for the first time, through the Society for Health Psychology (APA Division 38)?
Every November, APA asks you to "apportion" 10 votes to some combination of divisions and state associations. Those votes determine the number of Council Representatives for each division and state association. The Society for Health Psychology (Division 38) is one of the largest divisions in APA – yet relatively few eligible members exercise their right to apportion votes for APA Council seats. The … Continue reading Be the Change You Wish to See
APA Raymond D. Fowler Award for Outstanding Member Contributions 2019 Presented to Ronald Rozensky
The Council of Representatives of the American Psychological Association (APA) presents this Raymond D. Fowler Award for Outstanding Member Contributions to Ronald H. Rozensky, Ph.D., ABPP, for his significant, enduring impact on APA and his longstanding dedication to advancing APA's mission. A 2016 APA Presidential Citation described Dr. Rozensky as "a tireless advocate" on behalf of Psychology. Dr. Rozensky's colleagues selected him to serve on the … Continue reading APA Raymond D. Fowler Award for Outstanding Member Contributions 2019 Presented to Ronald Rozensky
Each year, the Society for Health Psychology (SfHP) recognizes members for outstanding contributions to the field by presenting awards in Research, Clinical Practice, Education & Training, Mentoring, and Career Service. Award categories were established to acknowledge and appreciate excellence in health psychology across the career span and throughout the field. Excellence in Health Psychology Research Award Sarah W. Feldstein Ewing, PhD, Oregon Health & Science … Continue reading 2019 Awards Presented by the Society for Health Psychology (Division 38)


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Former 'Apprentice' contestant accuses Trump of sexually harassing her in 2007
By MADELINE CONWAY
A former contestant on Donald Trump's reality television show "The Apprentice" spoke out on Friday to accuse the Republican presidential nominee of sexually harassing her when she sought career advice from him after her time on the show.
Summer Zervos, who laid out her allegations at a tearful press conference with attorney Gloria Allred on Friday, said Trump pursued unwanted sexual advances toward her when she met with him at the Beverly Hills Hotel in Los Angeles to discuss employment opportunities in 2007.
Zervos said she had first met Trump when she was a candidate on the fifth season of "The Apprentice," which aired in 2006, and later reached out to him for career advice, with the hope of working for the Trump Organization.
She first met with Trump in his New York office, Zervos said, where he kissed her unexpectedly multiple times on the lips, and he later suggested meeting in Los Angeles to discuss her employment. At the hotel, Zervos alleges, Trump attempted to make a sexual advance on her, and she rebuffed him. After the encounter, Zervos said, she still sought employment with the Trump Organization, and believed she was not offered a job because she had denied his advances.
Zervos is one of several women who have come forward this week and accused Trump of unwanted sexual advances, in some cases decades ago. One woman, whose claims were reported in The New York Times on Wednesday evening, said Trump groped her on a flight in the early 1980s; some others said that he forced kisses on them without their permission.
These are the women who have accused Trump of groping or ogling them
By LOUIS NELSON
Allred is a feminist civil rights lawyer known for representing women who accused Bill Cosby of sexual assault, among other high-profile cases, and is a Hillary Clinton supporter. She told POLITICO on Thursday that she would be open to representing women with accusations against Trump, of whom she has been an outspoken critic.
Trump released a statement on the accusations Friday.
"I vaguely remember Ms. Zervos as one of the many contestants on The Apprentice over the years. To be clear, I never met her at a hotel or greeted her inappropriately a decade ago. That is not who I am as a person, and it is not how I've conducted my life. In fact, Ms. Zervos continued to contact me for help, emailing my office on April 14th of this year asking that I visit her restaurant in California," he said.
Later, the Trump campaign released a statement from a man it identified as Zervos' first cousin. In it, John Barry wrote that he was "shocked and bewildered" by Zervos' press conference, saying she's only said "glowing" things about Trump in the past. Below Barry's statement, the campaign enclosed an email with an April 14, 2016, timestamp sent by Zervos to a Trump company executive, in which Zervos touts her restaurant and its appeal to Trump supporters, while seeking to re-connect with the businessman.
The accusations from Zervos and others follow last week's release of bombshell audio and video footage that showed him bragging about some of the actions of which he is now accused. Trump's celebrity, he boasted in the 2005 clip, meant he could get away with groping women and kissing them without asking.
Trump has denied that he ever engaged in the behavior described in the recording, apologizing for the comments but dismissing them as "locker room talk."
Many of the women who have come forward, including Zervos, said that the emergence of the 2005 tape and Trump's response to it at Sunday night's second presidential debate prompted them to speak publicly about their experiences for the first time. On Sunday, questioned by CNN's Anderson Cooper, Trump said he had never groped women and said he has the utmost respect for them.
More Trump accusers come forward
The alleged incident Zervos described Friday involved her attempt to seek mentorship from a man she admired and his attempt to take advantage of her. By her account, Trump complimented her when she sought advice from him in New York, so while she was taken aback when he kissed her there, Zervos, her parents and a friend she confided in believed it was his way of greeting her. When Trump soon called her to suggest they get dinner in Los Angeles and asked that she meet him at a hotel, she accepted.
Zervos was surprised, she said Friday, when she was directed to a "bungalow" there, rather than a restaurant. It was in the bungalow that Zervos alleges Trump kissed her "very aggressively," touched her breast, embraced her, and tried to initiate further sexual contact, "thrusting his genitals." When she signaled that she wasn't interested in his advances, she claims, he seemed angry, and before she left, they ate dinner. He also tried to talk to her about love, asked her questions as if in a job interview and gave her advice on her home loan.
She wondered if the sexual behavior was "some kind of test," she said.
The next day, Zervos alleges, Trump met her at his golf course and introduced her to its general manager, who later called to offer her a job, though Trump did not. Zervos claims that she then called Trump and accused him of penalizing her because she had refused to have sex with him, but he declined to discuss it, saying he was out golfing. In a later conversation, Zervos says, Trump told her to contact him through his office, not his private number. According to Zervos, after she sent him a follow-up letter to ask for a job again, he claimed to have not received it, and added that he could not hire her because his company was in the midst of layoffs.
"I was disappointed, but harbored no ill will toward Mr. Trump whatsoever and felt that there was no point in any further attempts to get a job with Mr. Trump," Zervos said Friday.
Zervos said she had previously told a "few people" close to her about the alleged 2007 incidents, but she did not go public at the time. Trump's rise in the battle for the Republican presidential nomination, she said, brought them to mind again, as she "saw and heard Mr. Trump non-stop on the television and in the news" and customers at the restaurant she owns asked her about him, given their "Apprentice" connection.
That, Zervos said Friday, caused her "a great deal of pain and anguish, and I felt the need to confront Mr. Trump."
Unaware that other women would soon allege that he had treated them similarly, Zarvos said she reached out to Trump in April via email, thinking that he might be "embarrassed by his behavior and this would provide him the opportunity to clear the air." By her account, she asked his assistant to forward along a message informing him that she was "incredibly hurt" by their interaction, asked to hear from him, and wished him "continued success." She didn't hear back, she said.
Her voice emotional, Zervos addressed Trump directly at the conclusion of her statement on Friday, telling the businessman that he had objectified her. "Mr. Trump, when I met you I was so impressed with your talents that I wanted to be like you. I wanted a job within your organization. Instead, you treated me as if an object to be hit upon," she said.
"Mr. Trump, today I feel that you were interested in me only because you wanted to have a sexual relationship with me and for no other reason," she continued. "After hearing the released audio tapes and your denials during the debate, I feel that I have to speak out about your behavior. You do not have the right to treat women as sexual objects just because you are a star."
Trump's campaign had not put out a statement in response to Zervos' specific allegations by late Friday afternoon. But Trump has pushed back aggressively on the other sexual harassment accusations he faces, alleging that the news media and the Clinton campaign are conspiring against his election and accusing the women of lying in search of publicity or for political reasons.
At a campaign rally in North Carolina on Friday, Trump went a step further, and suggested that two of the women weren't attractive enough to have earned his interest.
"Believe me, she would not be my first choice," he said of Jessica Leeds, who said Trump groped her during a commercial flight decades ago.
"She is a liar. Check out her Facebook page, you'll understand," Trump said of Natasha Stoynoff, a People magazine writer who accused him of kissing her with her consent in 2005.
At the press conference in Los Angeles, Allred tried to fend off against any suspicion that Zervos' specific allegations were politically motivated, telling reporters that "her contact with me was long before politics were involved."
And asked what she hopes "comes out of this revelation," Zervos said, "I want to be able to sleep when I'm 70 at night. That's my answer."
Allred has also called on the producer of "The Apprentice" to release footage from the program in light of the 2005 tape, which Allred charged revealed the "ugly truth of Donald Trump": that "he is using his celebrity as a blank check for sexual assault."
The Associated Press reported earlier this month that former "Apprentice" cast and crew members say that Trump "repeatedly demeaned women with sexist language" throughout his time on the show.
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