FILE IMAGE: Pitso Mosimane, coach of Mamelodi Sundowns.
Irate Mamelodi Sundowns coach Pitso Mosimane has fired a salvo at Moroccan side Wydad Casablanca and accused the visitors of trying to intimidate the match officials during a highly charged and emotional CAF Champions League group stages encounter at Lucas Moripe stadium on Saturday night.
Mosimane took strong exception to the Moroccans' conduct after the Brazilians won the match 2-1 courtesy of a brace from Themba Zwane.
"They are used to winning' a loss to them is something different and they know how to manipulate the system by pressurizing referees'" he said.
"It is for the first time I saw a referee and an assistant moving out of the pitch to look for balls.
"This happens every week but I have never seen referees going to look for balls' but the bench put pressure on them.
"That's why the North Africans dominate this space.
"We don't know how to play with them but we are getting there.
"In the tunnel in Esperance' officials came to me directly when we were playing against the Libyans and they created a little bit of problems.
Mosimane said the days of Sundowns being "cheeseboys" and playing "ice cream" football are over and they are going to fight fire with fire on the continent and in the Absa Premiership.
The Sundowns mentor said his players have become accustomed to dealing with the tough challenges posed by continental sides like Wydad' a well-travelled team that has gained valuable experience in the competition over the years.
"Sundowns can never be an ice cream team where they play nice football all the time'" he said.
"We are getting wiser and we now know how to play in this competition because it is not always about the game but your mental attitude.
"Gone are the days where Sundowns are cheeseboys' not when I am still here.
"We have to fight fire with fire' even in the PSL.


In an event that is supposed to be a black tie, rub elbows with DC Reporters and politicians, President Trump decided to skip, figured it would be more productive to attend a rally, turns out he was correct in what he did. The night was nothing but a degenerate event that flopped so badly that people left during the event not able to handle any more of the hypocrisy and mudslinging.
In addition to the vicious attacks on President Trump that now seems to be part of the press establishment, they brought up a character who jokingly thinks she is a comedian, Michelle Wolf, who went to show how unfunny and filthy mouthed she was. She put on full display the lack of class the far left has in her constant attacks against not only Trump but when she berated and attacked White House Press Secretary Sarah Sanders as well.
Maybe it is time we start taking a chapter out of the left's playbook, time to boycott her appearances, any advertisers we should boycott as well, we should also include this for any reporter that has stuck up for this nonsense. I personally am tired of acting like we are morally superior as we sit and watch the left destroy careers and nothing is done. Sometimes to win a war you have to get in the trenches and get bloody yourself.
In the end, even though there were many horrified, the hypocritical left and their reporters, in their usual manner stood up for this joke of a comedian, some said she was great at her craft, the one amazing take out of this, was CNN, of all places this hack of a fake news site took offense at the attacks and bullying of Sarah Sanders. Even though there was horror, in the end, it was fine for the left, it was Trump, someone they hated. One has to ask, if this same type of jokes had been directed at Obama what would have their reaction been? I think we all know the calls for boycotts would have reached a fever pitch.
It is time to put an end to this, the first step we need is to get angry about this, let this motivate us and others to go and vote, make sure the left doesn't get their wish to gain Senate and House seats, we need to show that we can change the status quo and stop the history of a president's party losing seats in the mid elections. And I repeat, we also need to start looking at these channels and shows hosting these vicious pretenders and target them, their advertisers, as long as they spew the vitreal garbage out of their mouths, we can strike back by not giving the people that sponsor them any of our business.
PreviousFree Speech Is Under Assault. Social Networks and Much Of Europe Are Leading The Fight.
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A tasty grilled cheese sandwich stuffed with tender bulgogi chicken, orange salsa and plenty of melted cheesy goodness.
April is grilled cheese month and I wanted to squeeze in at least one more grilled cheese sandwich. I am sure that a lot of you saw this coming but I had some of the amazingly good, sweet and spicy salsa naranja or orange salsa left and I pretty sure that it would make a fabulous grilled cheese sandwich! I have tried and enjoyed sweet grilled cheese sandwiches like the mango jam grilled cheese and I have tried and enjoyed spicy grilled cheese sandwiches like the buffalo chicken grilled cheese sandwich so I excited to try combining them in a sweet chili chicken grilled cheese! I started out with some of the leftover orange chicken bulgogi along with the orange salsa and the cheese and I added some extra fresh herbs in the form of basil and cilantro to keep with the Asian themes. I was not quite sure what to expect with this one but the results blew my mind; it was beyond all expectation! The Sweet and spicy orange salsa went so well with the plentiful mouth pleasing ooey gooey melted cheese and since the salsa is just packed with flavour so was the sandwich! The fresh herbs also worked really well in the grilled cheese and I will have to experiment with using them some more.
If you don't want to go to all the trouble of making the orange bulgogi chicken and the salsa naranja, I am sure that a version with plain leftover chicken and a plain sweet chili sauce would also be good!
Add the onions and saute until they start to caramelize, about 7-10 minutes, set aside and reduce the heat to medium.
Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, then top with the onions, the chicken, salsa, sesame seeds, basil and cilantro and the remaining cheese followed by the remaining slice of bread, buttered side up.
Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Check out some more of The Best Grilled Cheese Sandwiches!
This looks and sounds amazing! I like sweet and salty together, but I don't know if I'd have thought of them with cheese. Great idea.
Asian twist with western classic is a comfort food for me. Great recipe Kevin!
I'm also thinking some veggies sauteed in sweet chili sauce would be a fabulous addition to this! Love the idea of sweet, salty, spicy, AND cheesy all in one awesome sandwich!
This sounds and looks amazing! What a great way to use up leftovers.
But this just looks and sounds so good!
That is what we would call "a hot mess" and in a totally good kind of way.
I drool, I die, I make my way to the fridge in the hope of recreating the awesomeness that is this sandwich! This was made for me.
Oh yum! I could so do with one of these right now. And I'm not even hungry!
Thanks for the great recipe! I made this (with a few alterations due to lack of ingredients on hand), and it was delicious! My boyfriend, my dad and I all loved it.
wow..v inviting..n tempting..thx for sharin!


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Mary Ann Shadd Cary
History Of Feminism
Women & War
Laws & Womens Rights
Feminism & Pop Culture
Feminist Texts
by Jone Johnson Lewis
Jone Johnson Lewis has a Master of Divinity, and is a humanist clergy member and certified transformational coach. She has been involved in the women's movement since the late 1960s.
About Mary Ann Shadd Cary
Dates: October 9, 1823 - June 5, 1893
Occupation: teacher and journalist; abolitionist and women's rights activist; lawyer
Known for: writing about abolition and other political issues; second African American woman to graduate from law school
Also known as: Mary Ann Shadd
More About Mary Ann Shadd Cary:
Mary Ann Shadd was born in Delaware to parents who were free blacks in what was still a slave state. Education even for free blacks was illegal in Delaware, so her parents sent her to a Quaker boarding school in Pennsylvania when she was ten through sixteen years old.
Mary Ann Shadd then returned to Delaware and taught other African Americans, until the passage of the Fugitive Slave Act in 1850. Mary Ann Shadd, with her brother and his wife, emigrated to Canada in 1851, publishing "A Plea for Emigration or Notes of Canada West" urging other black Americans to flee for their safety in light of the new legal situation which denied that anyone black had rights as a U.S. citizen.
Mary Ann Shadd became a teacher in her new home in Ontario, at a school sponsored by the American Missionary Association. In Ontario, she also spoke out against segregation. Her father brought her mother and younger siblings to Canada, settling in Chatham.
In March of 1853, Mary Ann Shadd began a newspaper to promote emigration to Canada and to serve the Canadian community of African Americans. The Provincial Freeman became an outlet for her political ideas. The next year she moved the paper to Toronto, then in 1855 to Chatham, where the largest number of escaped slaves and emigrant freemen were living.
Mary Ann Shadd opposed views of Henry Bibb and others who were more separatist and who encouraged the community to consider their stay in Canada as tentative.
In 1856, Mary Ann Shadd married Thomas Cary. He continued to live in Toronto and she in Chatham. Their daughter, Sally, lived with Mary Ann Shadd Cary. Thomas Cary died in 1860. The presence in Canada of the large Shadd family meant that Mary Ann Shadd Cary had support in caring for her daughter while continuing her activism.
In 1855-1856, Mary Ann Shadd Cary gave anti-slavery lectures in the United States. John Brown held a meeting in 1858 at the home of Cary's brother, Isaac Shadd. After Brown's death at Harper's Ferry, Mary Ann Shadd Cary compiled and published notes from the only survivor of Brown's Harper's Ferry effort, Osborne P. Anderson.
In 1858, her paper failed during an economic depression. Mary Ann Shadd Cary began teaching in Michigan but left for Canada again in 1863. At this time she obtained British citizenship. That summer, she became a recruiter for the Union army in Indiana, finding black volunteers.
After the Civil War
At the end of the Civil War, Mary Ann Shadd Cary earned a teaching certificate, and taught in Detroit and then in Washington, D.C. She wrote for The National Era, Frederick Douglass' paper, and for John Crowell's the Advocate. She earned a law degree from Howard University, becoming the second African American woman to graduate from law school.
Mary Ann Shadd Cary added to her activism efforts the cause of women's rights. In 1878 she spoke at the National Woman Suffrage Association convention. In 1887 she was one of only two African Americans attending a women's conference in New York. She testified before the U.S. House Judiciary Committee on women and the vote and became a registered voter in Washington.
Mary Ann Shadd Cary died in Washington, D.C., in 1893.
Background, Family
Father: Abraham Doras Shadd, shoemaker and abolitionist
Mother: Harriet Parnell Shadd
Siblings: twelve younger siblings
Price's Boarding School, Chester, Pennsylvania (1832-1839)
Howard University, B.A. Law, 1883
Marriage, Children
husband: Thomas Cary (married 1856; he died in 1860)
one child: Sally Cary
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HOME > Past issues > 2019 October 22 - 29 > Japanese union activists learn about South Korean labor movement
2019 October 22 - 29 TOP3 [LABOR]
Japanese union activists learn about South Korean labor movement
The People's Spring Struggle Joint Committee consisting of the National Confederation of Trade Unions (Zenroren) and independent unions on October 24 in Tokyo held a gathering to which they invited Lee Jooho, chief of the Korean Confederation of Trade Unions (KCTU) policy division, as a guest lecturer.
The KCTU, one of the major national trade union centers in South Korea, was established in November 1995 by independent and democratic unions. It is mainly composed of industrial unions and has a membership of over one million, of which 30% are non-regular workers.
Introducing the KCTU to Japanese union activists, Lee said that the union played a leading role in the 2016-17 "candlelight revolution" which succeeded in ousting scandal-ridden President Park Geun-hye. He went on to say that in the 2017 presidential election, the KCTU worked to increase public support for its demands, "Finish the Park-led plutocratic regime!" "Create an equal society which respects labor!" He added that with these efforts, the KCTU gained 200,000 new members.
Lee said that a focus in the current KCTU struggle is to protect workers' basic labor rights and the existing labor laws; eliminate non-regular jobs; improve social safety nets; and push the government to reform the chaebol (family-run conglomerates) structure and establish worker-oriented industrial policies.
The KCTU officer moved on to the issue of a drastic minimum wage hike. He said that although the minimum wage in South Korea went up by double digits for two years in a row, this is far short of eliminating inequalities. He added that the KCTU is campaigning to achieve an immediate minimum wage increase to 10,000 won (1,000 yen) per hour by claiming that a drastic hike is essential to eliminate disparities and boost South Korea's economy.
Lee in conclusion stressed that to organize more workers and build labor-management relations beyond individual corporate frameworks will lay a solid foundation for redressing the economic imbalances and creating an equal society.


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Beth Chapman's Gear, Personal Items Stolen From Dog the Bounty Hunter's Store
Duane "Dog" Chapman says it's a sin to steal, and he wants revenge on whomever burglarized his Colorado store, taking several personal items belonging to his late wife Beth Chapman.
The Dog the Bounty Hunter and Dog's Most Wanted star learned on Thursday (Aug. 1) that his store in Edgewater, Colo., had been ransacked. The Blast reports that merchandise and personal items belonging to the late Beth Chapman were stolen, including family mementos and bounty hunting gear. Local law enforcement says thousands of dollars in clothing, merchandise and items from their many television shows were taken by thieves, per the outlet.
Dog is understandably upset.
"The Bible says it is an unforgivable sin to steal from the dead," he tweeted with a link from the Blast's article. "LARGE CASH REWARD FOR ANY INFORMATION FIR WHO IS RESPONSIBLE FOR THIS !!! (SIC)"
People offers more information, notably that local police learned of the break-in on Tuesday morning at around 1AM.
"We got a report from a citizen that there was a broken-out front door," an officers with the Edgewater Police Department tells the magazine. Dog's team didn't learn about it until two days later when a family member came to the store to do some business. It was then they reported the items — including many gifts from fans — were stolen. Anyone with information can call the police at 303-235-0500.
Beware of Dog Scammers!
This news comes not only as the family is trying to recover after Beth's death in Hawaii, but as Dog and his team are fending off social media scammers intent on taking money from fans. The 66-year-old reality television star says he's heard of some people giving up to $5,000 to scammers on Facebook and other social media. He wants fans to know he'll never initiate a friend request and won't ask for money.
Beth Chapman died after battling cancer on June 26. The 51-year-old starred alongside Dog and their family in several shows, most notably Dog the Bounty Hunter from 2004 to 2012. In September a new series called Dog's Most Wanted will begin on WGN. Beth's battle with cancer is a large part of the plotline.
See Country Music's Biggest Houses!
Source: Beth Chapman's Gear, Personal Items Stolen From Dog the Bounty Hunter's Store


I've been eating Wendy's salads lately. I prefer their Mandarin Chicken Salad because it has a variety of lettuces in it, and the almonds and manadins are a nice change from regular salad ingredients. It cost $3.99 here in Michigan.
Their Chicken BLT has cucumbers which I HATE, and it has those little tomatoes that feel like you're chewing eyeballs (oh, I KNOW) if you close your eyes when you pop them into your mouth. It also has too much bacon bits and the bowl is too small to stir it up without making a mess.
I haven't tried their Taco Supremo Salad yet, nor their Spring Mix Salad. I don't usually eat so healthy, but the abundance of cheap food down here is making me nauseous. There's a restaurant nearby that serves portions so huge you cannot finish the meal. A sandwich comes with bread two inches thick and stuffed with six inches for whatever crap you ordered. It's ridiculous and a sad waste.


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Iran publicly executes second man over protests, defying outcry
Iran on Monday executed a second man convicted in connection with protests that have shaken the regime for almost three months, defying an international outcry over its use of capital punishment against those involved in the movement.
Majidreza Rahnavard had been sentenced to death by a court in the city of Mashhad for killing two members of the security forces with a knife, and wounding four other people, the judiciary's Mizan Online news agency reported.
It said he was hanged in public in the city, rather than inside prison.
The execution came despite global outrage after Iran on Thursday carried out the first execution linked to the protests. Mohsen Shekari, 23, was hanged after his conviction for wounding a member of the security forces.
Iran calls the protests "riots" and says they have been encouraged by its foreign foes.
Mizan published images of Rahnavard's execution, showing a man with hands tied behind his back hanging from a rope attached to a crane.
He was put to death after rights groups at the weekend warned that several other people arrested over the demonstrations were at imminent risk of being executed.
"The public execution of a young protester, 23 days after his arrest, is another serious crime committed by the Islamic Republic's leaders and a significant escalation of the level of violence against protesters," Oslo-based Iran Human Rights (IHR) director Mahmood Amiry-Moghaddam told AFP.
"Majidreza Rahnavard was sentenced to death based on coerced confessions, after a grossly unfair process and a show trial," he added.
The weeks of protest were sparked by the death in custody of Mahsa Amini, a Kurdish-Iranian arrested by the morality police for allegedly breaching the Islamic republic's strict dress code for women.
The protests represent the biggest challenge to the regime since the shah's ouster in 1979. They have been met with a crackdown that activists say aims to instil public fear.
– New sanctions –
Prior to the two executions Iran's judiciary said it had issued death sentences to 11 people in connection with the protests, but campaigners say around a dozen others face charges that could see them also receive the death penalty.
"No due process. Sham trials. That's how they want to stop the nationwide protests," said Omid Memarian, a senior Iran analyst at Democracy for the Arab World Now (DAWN) after the latest execution.
After Shekari was put to death, German Foreign Minister Annalena Baerbock said it showed a "boundless contempt for human life".
Washington called Shekari's execution "a grim escalation" and vowed to hold the Iranian regime to account for violence "against its own people."
Britain and Canada imposed additional sanctions on Iran after Shekari's execution.
But activists want the international reaction to go much further, starting with a recall of European Union ambassadors from Tehran.
"Majidreza Rahnavard's crime was protesting the murder of Mahsa Amini. The regime's method on dealing with protests is execution. EU recall your ambassadors," said US-based dissident Masih Alinejad.
Iran's use of the death penalty is part of a crackdown that IHR says has seen the security forces kill at least 458 people.
In early December Iran's top security body said more than 200 people had been killed since the protests erupted.
According to the UN, at least 14,000 have been arrested.
Iran is already the world's most prolific user of the death penalty after China, Amnesty International says.
– 'Risk of mass execution' –
Public executions are highly unusual in the Islamic republic.
In July a man who had been convicted over the murder of a police officer in the southern city of Shiraz was hanged in public, marking what IHR said was the first such public execution in two years.
Amnesty said Saturday Iran was now "preparing to execute" Mahan Sadrat, 22, just a month after his "grossly unfair" trial. He was convicted of drawing a knife in the protests, an accusation he strongly denied in court.
Amnesty warned the life of another young man arrested over the protests, Sahand Nourmohammadzadeh, was also at risk "after a fast-tracked proceeding which did not resemble a trial".
He was sentenced to death in November on accusations of "tearing down highway railings and setting fire to rubbish cans and tires", the group said.
Amiry-Moghaddam warned of "a serious risk of mass execution of protesters" and urged a strong international "response that deters the Islamic Republic leaders from more executions."
Before the second execution was announced, Oscar-winning Iranian film director Asghar Farhadi on his Instagram account urged the authorities to halt the executions.
"Killing and executing defenceless young people and the oppressed will only bring you more anger and more hate," he said.
TagsIran
Iran says it repelled drone attack on military site
US arrests three in Iran-backed plot to assassinate dissident journalist Alinejad: official
Azerbaijan evacuates Tehran embassy, blames Iran for attack


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This article is more than 1 year old
The logo that shows if your Easter eggs were made by child labour
Nearly 70% of world's cocoa comes from Ivory Coast and Ghana where there are millions of child labourers
Gareth Hutchens
@grhutchens
Sat 31 Mar 2018 21.04 EDT
More than 90% of the world's cocoa is harvested by small-hold farmers. Stop the Traffik is calling on consumers to know more about what they are buying.
Photograph: Balazs Mohai/EPA
Have you ever wondered where the cocoa in your Easter eggs comes from?
Australians eat a huge amount of chocolate every Easter without knowing the cocoa in that chocolate may have come from farms in west Africa that rely on child labour, and possibly human trafficking.
It's an insidious problem that a group called Stop the Traffik wants Australians to be mindful of this Easter.
The best Easter eggs in computer games
"Easter eggs are about new life," says Fuzz Kitto, a co-director of Stop the Traffik Australian Coalition. "But our kids could be eating chocolate eggs that have been made by kids that don't have a life."
Stop the Traffik is a coalition of church groups and community organisations that campaigns to eradicate child slavery and labour and human trafficking from the global fashion, cotton, tea, fishing and chocolate industries.
But it has a simple request for chocolate buyers this weekend: check if the packets of your chocolates carry logos that show the cocoa in the chocolate has been sourced from a certified farm, or that the coca farmers have been trained in better farming techniques and management.
Stop the Traffik says the main reason young children – mostly boys – are trafficked and farmers use child labour in cocoa-growing regions is because the farmers do not earn enough to make a "living income", which is the amount needed for basic housing, food and essentials, and which allows families to send their children to school.
It says more than 90% of the world's cocoa production is harvested by small-hold farmers and their workers – not large companies – and the income they derive from the sale of cocoa beans is insufficient to lift them out of poverty.
Nearly 70% of the world's cocoa comes from two countries in west Africa– Ivory Coast and Ghana – where millions of children are estimated to be in child labour.
Most farmers in the two countries live under the extreme poverty line, defined by the UN as US$1.90 a day.
Stop the Traffik says for a cocoa farmer to get close to a living income, 100g of milk chocolate would cost about 12 cents more, and an average Australian chocolate consumer would need to pay $60 more a year for their chocolate for the extra amount to filter through to farmers.
"We're saying to people, just think of it like a chocolate tax that will help farmers get a living income so they won't be forced to use child labour," Kitto said.
Stop the Traffik released a report this week, A Matter of Taste, that asked the world's largest chocolate manufacturers – Ferrero, the Hershey Company, Lindt & Sprüngli, Mars Incorporated, Mondelez, Nestle, and Tony's Chocolonely – to reveal the percentage of their cocoa bean supply that was sustainably sourced.
In a submission to last year's parliamentary inquiry into establishing a Modern Slavery Act in Australia, it also warned that Australian consumers were "inevitably implicated" in slavery through the consumption of imported goods where global supply chains were opaque.
"The only way in which Australian consumers can develop an awareness of the potential connection between the products they consume and human trafficking and slavery is if corporations are required to be transparent with regard to the way in which their products are produced and made available for sale within Australia," its submission said.
The inquiry found the value of imported cocoa in Australia was $334.7m, and it had a "high risk" of forced labour.
Kitto says Stop the Traffik tries to eradicate child labour by working directly with cocoa farmers, and the companies buying their cocoa, to ensure that farmers are paid a premium when they don't use child labour. "We're not into name and shame, we're into name and fame," Kitto said.
"The reality is there are bad things happening and there are good things happening, but you'll never change it by just focusing on the bad things.
"It's when companies and communities start to do good things and you highlight them and encourage them, that's when it brings about much more change."


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Péril blanc ou Meurtres en Savoie est un téléfilm franco-belge réalisé par Alain Berliner en 2017.

Cette fiction est une coproduction de Banijay Studios France, Be-FILMS et la RTBF (télévision belge), réalisée avec la participation de France Télévisions, de la Radio télévision suisse (RTS) et de TV5 Monde, ainsi que le soutien de la région Auvergne-Rhône-Alpes.

Synopsis
La saison d'hiver début dans la paisible station savoyarde de Méribel, quand le cadavre d'un homme couvert d'une peau de loup, du sang humain sur les lèvres et une balle en argent dans le cœur est retrouvé en haut du télésiège. Une mise en scène qui s'inspire des loups-garous. Les enquêteurs,  le commandant George Kessler et sa fille Clara lieutenant de gendarmerie, sont certains que le crime est lié à la lutte entre éleveurs et écologistes qui fait rage depuis la réintroduction du loup dans la vallée. Dans le village, les théories les plus folles circulent. Mais ce meurtre pourrait bien révéler des secrets enfouis qui touchent directement les Kessler...

Fiche technique
 Titre : Péril blanc
 Réalisation : Alain Berliner
 Scénario : Thomas Perrier (idée originale), Fabienne Lesieur et Aurélie Belko
 Sociétés de production : Banijay Studios France, Be-FILMS et la RTBF (télévision belge)
 Musique : Jean-Pierre Taïeb
 Pays de production :  /
 Genre : thriller
 Durée : 1 h 36 minutes
 Dépôt légal : 2017
 Dates de première diffusion :
 Belgique :  sur La Une
 Suisse :  sur RTS Un
 France :  sur France 3

Audience
  (première diffusion) (19,5 % de part d'audience)
  (rediffusion du ) (11,8 % de part d'audience)

Distribution
 Christophe Malavoy : Georges (commandant de gendarmerie)
 Armelle Deutsch : Clara (lieutenant de gendarmerie)
 Guillaume Cramoisan : Thibault
 Fatou N'Diaye : Flore (lieutenant de gendarmerie)
 Frédéric Andrau : Mathieu
 Manoëlle Gaillard : Renée
 Yann Pradal : Sam
 Élisabeth Commelin : Rose
 Marie Vincent : Françoise - bar woman
 Gabrielle Atger : Sophie
 Philippe Landoulsi : Le légiste
 Tristan Pagès : Alexandre Diotat
 Virginie Arnaud : Annie Verdier
 Maxence Pupillo : L'ado refuge louveteaux
 Patrice Sandeau : Le chirurgien
 Olivier Pajot : Bernard
 Catherine Demaiffe : Solène
 Vincent Boubaker : Tonio
 Frédéric Sandeau : homme bar
 Johanna Tixier : Agnès
 Fabienne Courvoisier : Corinne
 Mathieu Duboclard : gendarme
 Bruno Munda : Le banquier
 Franck Ziatni : animateur radio
 Philippe Koa : participant émission radio

Tournage
Le tournage s'est déroulé à Méribel et environs.

Notes et références

Liens externes

Téléfilm français des années 2010
Téléfilm diffusé en 2018
Téléfilm thriller
Téléfilm de France Télévisions
Téléfilm se déroulant en Auvergne-Rhône-Alpes
Téléfilm tourné en Auvergne-Rhône-Alpes

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*Must have a minimum overall GPA of 3.0 and a minimum GPA of 3.5 in all Psychology courses taken here at Hunter College.
All Psi Chi membership applications are now completed only online using the below website.
Read the qualifications for application and select "APPLY NOW".
***Note that the qualifications listed on the website's application page are the *minimum* requirements set by the Psi Chi Central Office–In fact, the Hunter College chapter, like many others, uses stricter criteria than those listed on the application page.It is the Hunter criteria stated above that are used to evaluate applications. In addition, if accepted, you will be asked to pay $55.00 to process your induction.
Choose "Hunter College of the City University of NY" from the Local Chapter drop-down menu and fill out the application, including your full name, address, and your CUNYFirst (or other CUNY-provided) ID number.
In addition *all* fields of the application form with a red asterisk must be filled in or the application will not be accepted. Those fields without an asterisk are optional and may be left blank if you choose, though they help Psi Chi know more about their members for development of future programs and funding opportunities.
VERY IMPORTANT: Your name as you type it on this application is exactly the name as it will appear on your Psi Chi certificate if you are accepted to the organization. You must use upper- and lower-case letters in your name (not all Caps) and you may include a middle name or initial if you wish.
Your CUNYFirst-assigned student ID number must be included on the application in order for the faculty advisor to review your academic transcript.
At the bottom of the application webpage page, check the box authorizing the Hunter College faculty advisor to review your Hunter College transcript to determine Psi Chi eligibility. All academic records are protected and will always remain confidential.
Add your Name/Signature at the bottom of the application and select SUBMIT. Note that once you submit your application, it cannot be later modified so please review it, especially for spelling, before hitting "Submit".
2. You MUST attach your unofficial transcript to the complete the form below.


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john boyd kanye west
Probably not", "Kanye West Previews 'YZY SHLTRS' in #2020VISION Campaign", "Kanye West tried to build 'Star Wars'-inspired domes for the homeless, but LA officials just forced him to tear them down", "Kanye West 'serious' about running for US president", "Kanye West in 2020? [104] On August 6, when asked if he intended to damage Biden's campaign, he stated, "I'm not denying it. "That's you and I, the way we look at time," said Boyd, who was with West in South Carolina. "I don't want to ban or stop or point fingers at anything." Instead, he said he supported "stipends for families that need support, creating orphanages that are really high-level desirable for people to go to, and the redesign of communities and cities in general to be supporting of families.".
While a Morning Consult/Politico survey last month of 1,983 registered voters nationwide found that Mr. West had the support of only 2 percent of them, presidential elections in some states have been decided by less. He stated that the U.S. should remain a net exporter of gas, oil, and coal.
When a white person can tell me you're going to split the vote, better not step past the line, boy.".
There is no evidence of that yet", "Kim Kardashian "Educated" Kanye West on Donald Trump's Policies After His White House Visit", "Kanye West says he will be US president one day, has kicked porn addiction that started at age 5 in wild interview", "Kanye West on joining 2024 presidential race: 'I'm not going to run, I'm going to walk. [69] Former Democratic congressional candidate in 2018 and attorney, Scott Salmon, challenged West's signature submissions in New Jersey on July 29. [66] August 21 was set as the deadline to verify if the campaign has submitted the minimum 2,500 valid signatures that are required for ballot access. Third-party candidacies, of course, can influence the outcome of an election. President Trump kicked off Election Day morning by phoning into Fox & Friends. You wouldn't accept this from the umpire at your kid's T-ball game. The hurricane season doesn't end until Nov. 30. "[4] West lived in Nanjing, China, during his childhood. That fits with Trump's "choose-your-own-adventure approach to polling that has shown little understanding of data science," Haberman adds. "But I promise you now, if Biden wins on election night, well then Trump will say you gotta hold everything until all the votes are counted — and then when all the votes are counted, Trump will say, 'Oh, we should hold everything until all the votes are recounted.'" [175] During a meeting with Trump the following month, West called the Thirteenth Amendment a "trap door". over a dozen states have ballot deadlines, failed to petition his way onto the ballot. In 2016, Mr. Trump and Hillary Clinton were separated by fewer than 23,000 votes in Wisconsin, where the Libertarian Party candidate, Gary Johnson, won close to 107,000 votes. "[171], In an Oval Office visit in October 2018, West voiced his support for the Second Amendment, stating: "The problem is illegal guns. pic.twitter.com/mXKbCcoixB, — NWS Eastern Region (@NWSEastern) November 3, 2020, TROPICAL UPDATE: @NOAA's #GOES16 is tracking the clouds and #lightning of a rapidly intensifying #HurricaneEta this evening. [173], In July 2020, West stated that he wanted to reform the legal system. [109] Lane Ruhland, a Republican lawyer and former general counsel for the Wisconsin Republican Party, personally delivered West's nominating papers to state regulators past the state's statutory filing deadline. Several Republican operatives were subsequently revealed to be aiding efforts to get Mr. West on the ballot, including Lane Ruhland, an election lawyer who has worked for the Trump campaign in Wisconsin; Rachel George, a Republican consultant in Colorado; and Atlas's Gregg Keller, the former executive director of the American Conservative Union.
It isn't certain — Trump could still win. "We experienced an attack yesterday evening by at least one Islamist terrorist, a situation that we have not had to live through in Austria for decades," Interior Minister Karl Nehammer said in an early morning news conference. The campaign set up nine locations near Charleston, South Carolina, to collect signatures in-person, with West sharing the list of locations through Twitter. He also paid off Floyd's daughter's college tuition. In the video, West discussed with an office employee about changing the difficulties of voter registration in the United States. Further, West has not yet submitted the names of those who circulated petitions as required by New Jersey law.
The Times put similar questions to John Boyd, a music manager who is an adviser to West, specifically asking why the performer was entering the race so late in the process. [53] West notarized an Oklahoma statement of candidacy while in Miami and had a representative pay a $35,000 filing fee on the day of the state's deadline. [139] However, the Secretary of State of Ohio rejected his petition stating that the original declaration of candidacy did not match the copies used on each petition sheet. West registered to vote for the first time within the previous week and selected Michelle Tidball, a relatively unknown Christian preacher from Wyoming, as his running mate. On Wednesday, West renewed questions about his behavior after tweeting a video in which someone appeared to urinate on a Grammy statuette; referring to himself as "baby Putin"; and, in a tweet that was removed by Twitter, posting the phone number of a top magazine editor whom he called a "white supremacist.". But that's me. Look, "if you think that polling is irrevocably broken because of 2016 — well, that's not really correct," Nate Silver writes in his final election forecast at FiveThirtyEight. For him, it probably wasn't even an issue. [4], In July 2020, West voiced his support for the legalization of marijuana. During the call, West was upset and insisted on a live interview on Zoom, demanding that the editor of The Times be present as well, to which the Times reporter demurred. "I'm Kanye, who are you?" Mr. West asked, adding, "I'm the head of everything.", He also expressed anguish about abortion, said he didn't reflexively support Democrats, and asked, "Does anyone at your magazine believe in Jesus?". "[182][183], The following month, West alleged that homicide was a byproduct of a "welfare state" that destroyed black families. "Our role was limited to helping the campaign get started up, primarily by helping to recruit a ballot access team and launch that effort," said Michael McKeon, a partner at Mercury. [4], Multiple Republican operatives have assisted West in his attempts to make the presidential ballots of multiple states, including convention delegates for incumbent U.S. president Donald Trump. [36] On his album Jesus Is King (2019), West discussed the Thirteenth Amendment, mass incarceration, criticized the prison–industrial complex, and connected three-strikes laws to slavery.
[11] The following month, on September 24, West reaffirmed to Vanity Fair that he was considering a 2020 presidential run. The Daily Beast elaborates: The president has talked with aides about potentially continuing rallies after the election, a source familiar with the planning said. [157], An attempt was made to remove West from the Idaho presidential ballot on the grounds that West could not run as an independent candidate while registered as a Republican. He pointed to findings from Chicago Commission on Race Relations regarding the violence of the Chicago race riots of 1919 and a 1945 study entitled Black Metropolis, published by sociologists St. Clair Drake and Horace Cayton, which Cobb wrote, "detailed the ways in which discrimination in housing and employment were negatively affecting black migrants."
There were no passengers on the train when the incident occurred, and the driver was not hurt. [7] Being in support of a consistent life ethic, a tenet of Christian democracy political ideology, Kanye West opposes abortion and capital punishment. Early in the morning, a train at the De Akkers station near Rotterdam crashed through barriers at the end of the tracks, but instead of plummeting down more than 30 feet to the ground, the train landed on a large piece of art in the shape of a whale tail, which was installed at the station two decades ago. The following day, voter turnout specialist Steve Kramer told Jacobs that he had been hired to get West on the ballot in South Carolina and Florida.
Even absent another presidential run, his top congressional and political allies and family members seem poised to inherit the movement that he has birthed. He doesn't look at time the way we look at time.
Even those around the hip-hop artist struggle to explain his motivations for a presidential candidacy that some Democrats worry could siphon votes from Joe Biden. And I hurt for all people of the world.", UK to donate £1-M for those affected by typhoon and flooding in PH, Vietnam, THROWBACK: 'Verum Est! [6] West has selected Michelle Tidball, a Christian preacher from Wyoming, as his running mate. He also alleged that the Democratic Party was pushing black people to use levonorgestrel, commonly known as Plan B, as a form of voter suppression.
[181] During a September 2018 special guest appearance on Saturday Night Live, after the show had already gone off the air, West alleged to the crowd that it was a Democratic Party plan "to take the fathers out [of] the home and promote welfare. His statement drew support from the National Rifle Association (NRA). John Boyd West full list of movies and tv shows in theaters, in production and upcoming films. West has selected Michelle Tidball, a Christian preacher from Wyoming, as his running mate. Still, in a year in which the president is working to undermine confidence in the election, Mr. West's candidacy is one more point of uncertainty. I am running for president of the United States ! Because a variety of allies and supporters of President Donald Trump are working on the ground to advance his campaign, many Democrats view his candidacy as a dirty trick by Republicans, a notion that West has rejected. "I'm here to serve. A day later, officials in Ohio, Illinois and West Virginia ruled that he didn't qualify either for their respective ballots. But that's me. For him, it probably wasn't even an issue. West envisioned that manufacturing for his Yeezy brand would be entirely moved to the Americas, including his ranch in Cody.
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john boyd kanye west 2020


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contemporary erotic
Release Blitz: What He Doesn't Know - Kandi Steiner
What He Doesn't Know
by Kandi Steiner
Photographer: Perrywinkle Photography, Lauren Perry Cover
Designer: Kandi Steiner
On the northeast side of town, there is a house.
The house was once magical, filled with love and joy and plans for the future.
Inside its walls are many things that belong to me — my books, the china from my mother on my wedding day, the beautiful cage once home to two birds, now empty, just like me.
And a man.
A man who also belongs to me.
A man I no longer wish to keep.
A man who, no doubt, has not slept, though the sun is rising. Because the house where he waits is where I laid my head to rest every night for eight years. Until last night.
No one who knows me would believe Charlie Pierce, the quiet, bookish girl who never made waves is pulling out of the driveway of a man who isn't her husband.
But they don't know me at all.
I don't even know me.
They say there are two sides to every story, and I suppose in most cases, that's true. But the one I live inside of? It has three.
But there is no longer a home.
Read Today!
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Kandi Steiner is a Creative Writing and Advertising/Public Relations graduate from the University of Central Florida living in Tampa. Kandi works full time as a social media specialist, but also works part time as a Zumba fitness instructor and blackjack dealer.
Kandi started writing back in the 4th grade after reading the first Harry Potter installment. In 6th grade, she wrote and edited her own newspaper and distributed to her classmates. Eventually, the principal caught on and the newspaper was quickly halted, though Kandi tried fighting for her "freedom of press." She took particular interest in writing romance after college, as she has always been a die hard hopeless romantic (like most girls brought up on Disney movies).
When Kandi isn't working or writing, you can find her reading books of all kinds, talking with her extremely vocal cat, and spending time with her friends and family. She enjoys beach days, movie marathons, live music, craft beer and sweet wine – not necessarily in that order.
Facebook Twitter: @KandiSteiner Newsletter Website
Tags: contemporary, contemporary romance, duet, kandi steiner, release blitz, romance, social butterfly pr, what he doesn't know
Carlene(Inspired)'s bookshelf: currently-reading
The Newsmakers
by Lis Wiehl
Sanctuary Bay
by Laura J. Burns
Share book reviews and ratings with Carlene(Inspired), and even join a book club on Goodreads.
Review: Broken Knight - L.J. Shen
Audiobook Review: You Are Not Alone - Greer Hendricks & Sarah Pekkanen
Release Blitz & Review: That's the Way I Loved You - Carrie Aarons
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Shani has 25 titles published and has published numerous authors or assisted them in low-budget, smart publishing for over a decade. Shani's passion is to weave worlds of romance, drama and suspense with her pen.
If you haven't been enraptured by a SGD novel, come on inside the pages and feel the love.


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★★★★☆ / British
Gilbert Scott review – Victorian splendour
Posted on May 8, 2011 by pickyglutton Leave a comment
Traditional British food with a twist in grand Victorian surroundings
Despite the ravages of both the Luftwaffe and post-war urban planners, London has a diverse and remarkable architectural heritage and there are few better ways to appreciate this then by having dinner at the newly opened Gilbert Scott.
The Gilbert Scott is housed within the imposing neo-Gothic St Pancras Renaissance Hotel which was originally built as a hotel in the 1870s. After doing time as a British Rail office building and being closed for years, the grand building has been renovated and reopened. Far from being ostentatious and over-the-top, the interior of the hotel and the restaurant itself are surprisingly tasteful. To appreciate it all, it's best to enter and leave the Gilbert Scott via the hotel lobby, rather than its own separate entrance.
St Pancras sure does look purty at night
The doorway of the St Pancras Renaissance Hotel as seen from inside the lobby
Tables at the Gilbert Scott.
Dodgy artwork aside, it's all quite tasteful.
There have been high hopes for the Gilbert Scott since it's the latest creation of Marcus Wareing, the mastermind behind the two Michelin-starred Marcus Wareing at The Berkeley. In a move befitting the restored Victorian grandeur of its surroundings, the Gilbert Scott's menu is composed of now little-known British dishes that have been revamped for modern tastes.
The Euro Hedgie and I managed to snag a table the second day after the grand opening. Although reviewing etiquette usually demands I wait a while for both the kitchen and front of house to settle in before casting a critical eye, I probably couldn't have contained my enthusiasm and anticipation for much longer.
The selection of bread isn't as varied and unusual as it is at L'Autre Pied or Pied a Terre, but I was pleasantly surprised by the aniseed and sourdough-flavoured slices. The Euro Hedgie is less fond of aniseed, but that loaves more for me.
Aniseed-flavoured bread should be more common.
I started with the intriguing mulligatawny, a curry-flavoured soup served here with quail, lentils and onion rings. The quail is tender and succulent, although the small, bony chunks of meat require some undignified cutlery manoeuvres to cut all the meat off the bones given the small bowl. The mildly spiced soup is reminiscent of kedgeree or chip-shop curry sauce, although far tastier than either of those two. The rather bland onion rings seem to be an afterthought in an otherwise good starter.
If I was an idiot reductionist I'd call this quail mulligatawny a quail curry. But I'm not, so I won't.
The Euro Hedgie seemed pleased with his Harrogate loaf, a veal and bacon terrine. It wasn't too fatty, but both the Hedgie and I generally prefer quite coarse terrines, whereas the Harrogate loaf is quite smooth.
Is Harrogate loaf actually from Harrogate?
Both the Hedgie and I were impressed with his main of Kentish pigeon with mushrooms, thyme and prunes. If you've never tried pigeon before then the Gilbert Scott is a good place to try it. It's quite unlike duck, poultry or any other bird and bears more of a resemblance to red meat such as venison or veal. The softly yielding meat has been expertly cooked.
Presumably these pigeons aren't plucked from Trafalgar Square.
Soles in Coffins was originally a much stodgier dish involving a baked potato and a much creamier sauce. Here, lemon sole is served on top a bed of crispy potato and prawns and then covered in a vermouth cream. I generally prefer firmer, meatier fishes, but was willing to give the Soles in Coffins a go since I generally like flatfish. The chunky serving of fish is certainly soft and goes well with the creamy sauce and potato which is quite fluffy and creamy rather than crispy. The prawns are an unnecessary addition to an otherwise unfussy, comforting dish that isn't stodgy.
Why is lemon sole called lemon sole?
The Hedgie wasn't fond of my side dish of Pease pudding, essentially coarsely mushed peas with a salty taste of bacon stock added to it, but I liked the coarsely mushed but still firm peas used here. Then again, the Hedgie doesn't really like peas, pulses and lentils in general likening them to 'prison food'. Odd prisons he's been going to.
Trust me, it's more appetising than it looks.
If the cauliflower pudding, baked with nutmeg and cream, sounds a lot like cauliflower cheese that's because it is. This shouldn't put you off though, the firm chunks of vegetable are well-complimented by the creamy sauce which isn't too thick or cloying. It's surprisingly well-done.
You don't often find cauliflower on restaurant menus.
Somewhat surprisingly the puddings were far more intriguing the mains. The snow eggs are effectively marshmallows, but incredibly light, soft and fluffy marshmallows served with toffee, peanuts and custard. The combined effect reminded me of cornflakes, but in a good way. It's a light, but tasty and well-executed dessert.
Mrs Beeton's snow eggs at the Gilbert Scott.
The Euro Hedgie opted for the orange marmalade jaffa cake which was far more citrusy, zesty and sticky than the tame, boring jaffa cakes you'll find on a supermarket shelf. The accompanying Earl Grey tea flavoured ice cream was a damp squib though, tasting remarkably unlike Earl Grey tea.
You can really taste those oranges.
Service was impeccably polite, almost creepily so. I've never been surrounded by so many smiles since my last sojurn to the loony bin. Unsurprisingly the crowd was rather middle-aged. The Euro Hedgie and I were only a handful of diners under the age of 35, although this does mean the atmosphere was at least quiet and subdued.
I liked the Gilbert Scott, but in an intellectual rather than an emotional way. The dishes were universally well-executed and tasty and the traditional British angle to the menu is certainly a refreshing change. There was nothing that grabbed my attention and refused to let go though, with the possible exception of the snow eggs dessert. It'll be interesting to see how the menu changes, especially with the warmer summer months coming up. Still, the Gilbert Scott is well worth checking out.
Name: Gilbert Scott
Address: St Pancras Renaissance Hotel, Euston Road, London, NW1 2AR
Web: http://www.thegilbertscott.co.uk/
Opening Hours: lunch 12.00-15.00, dinner 17.30-23.00 seven days a week
Reservations: recommended.
Total cost for one person including free tap water: £45
Tags: cauliflower, fish, gilbert scott, jaffa cake, king's cross, lemon sole, london, mulligatawny, mushy peas, pigeon, renaissance hotel, restaurant, review, snow eggs, st pancras, terrine, victorian. Bookmark the permalink.
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THE Spring Games Adds Division I Softball To Its 2020 Lineup
Dec 12, 2019FloSoftball Staff
THE Spring Games, the World's largest college softball event, will add NCAA Division I softball to its already massive list of participating teams for 2020.
In 2019, THE Spring Games had 390 teams in four categories of collegiate softball: NCAA DII, NCAA DIII, NAIA, and NJCAA. In 2020, the event has already secured over 500 teams. A significant part of this growth was from the incorporation of the NCAA Division I Madeira Beach Invitational.
"We have historically grown by 10% or more each year since we started in 2008," explains Strange, "and this year is no different. Even without our DI teams, we would be at 420 colleges from NCAA DII and DIII, NAIA, and NJCAA, so we are on track with our annual 10% growth. Of course, adding 86 DI teams has been the primary difference for such a large jump from sub-400 to over-500 over the course of just one year."
The inclusion of NCAA DI teams into THE Spring Games has led to many changes for the event. From a mindset of "Together we are Better" to separation of the Divisions for scheduling and playing purposes, the acquisition of the DI event has proven to be highly beneficial to THE Spring Games staff.
"We have kicked around - and rejected - the idea of bringing on DI for quite some time. In the end, it was really about adding Melissa Gentile [who goes by "Skeeter" in the softball world] to our team. I had been talking with her for a couple of years and knew we had to work together at some point. When the opportunity presented itself, we both agreed it was the best for everyone." Strange says.
Gentile's event, based out of Madeira Beach, brought 39 teams to THE Spring Games immediately. Six months later, the DI section of THE Spring Games has grown to 86 collegiate teams. Strange credits the growth to Gentile's reputation and work ethic and to the opportunities made available to Gentile through THE Spring Games structure. "Melissa would have done a great job no matter what. By joining with us, though, we were able to share with her structures and marketing power that a small event simply does not need or have at its disposal. This gave her the freedom she needed to be the best she could be and is why she's been able to more than double her team count in the first year."
The addition of DI, though, has resulted in more changes than just the team count. In making the decision to add DI to the already massive roster of teams, Strange also brought on a fourth member to her otherwise small team: J.R. Rozier, a former collegiate football coach now converted to Director of Operations for the largest women's college softball event in the World.
Hiring a person from outside the sport may seem counterintuitive to some, but for Strange, it was a no-brainer. "I knew I wanted to incorporate football ideas and standards into this event. I've been watching the football world for some time and when I learned J.R. was on the market, like Melissa, I grabbed him right away."
It seems her instinct to go outside of the norm has paid off. Immediately, Rozier brought fresh ideas to THE Spring Games. This year's slogan "Together we are Better" was his idea and the social media hashtag #Better20gether is the first-ever used by THE Spring Games. Strange beams when talking about her newest staff member: "bringing J.R. to the team has raised our standard. Not only do we have much more robust internal structures, but now, when we have decisions to make, we always look to him and ask 'what would DI football do?' This mindset is making the event better overall. We truly are better together!"
Internally, these changes have resulted in better customer service for all teams participating in the event. THE Spring Games has, historically, been scheduled by one individual. For 2020, the staff broke up the divisions so that each one has its own complexes, Tournament Director, and scheduler. The result: more time to spend on the schedule per team and better communication with the coaches.
Strange explains how this shift has elevated the staff she already has: "Sarah [Rotta] has been with THE Spring Games from the beginning; she was a coach in our first year and for eight years thereafter and joined us five years ago as a staff member. As a first-time scheduler, she brought a fresh view to what we've been doing. Using the structures J.R. created and her ideas, we were, collectively, able to come up with the best schedule I've ever seen us produce and the coaches are very happy."
For THE Spring Games, it working together with new staff, senior staff, new ideas, new technologies, and coaches really has helped make the event better. #Better20gether appears to be more than just a slogan, it seems to be a way of life for the team in Central Florida.
THE Spring Games is the World's largest college softball event with over 500 collegiate teams from NCAA Divisions I, II, and III, NAIA, and NJCAA teams participating from mid-February to the end of March. THE Spring Games will host over 2,200 games during that time period and is available for live stream exclusively on FloSoftball. To learn more about THE Spring Games, follow them on social media or go to www.THESpringGames.com.


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Tri-City Chili Peppers announce 2021 game schedule
The Tri-City Chili Peppers (Source: Tri-City Chili Peppers)
COLONIAL HEIGHTS, Va. (WWBT) - The Tri-City Chili Peppers have announced their inaugural 2021 game schedule as they get a step closer to their debut in the Coastal Plain League.
The team will kick off its 48 game schedule on May 28 against the Salamanders in Holly Springs, North Carolina. A day later, the team will host its first home game at Shepherd Stadium against the Wilson Tobs.
The regular season will wrap on July 31 and the Pettit Cup Championship Series will begin on Aug. 1 and last through Aug. 7.
The 2021 schedule. (Source: Tri-City Chili Peppers)
Atlantic 10 will relocate men's basketball tournament to campus site
UVA women's basketball cancels remainder of season
Fletcher set for new challenge at Richard Bland
No. 18 Virginia beats Notre Dame 80-68; Improves to 4-0 in ACC
Mike Shiers


On Monday, we spent the day at the Canadian Furniture Show, getting an inside look at what's new and exciting in home furniture and décor. This trades-only show took place on May 28 – 30th at the International Centre in Mississauga, Ontario. There, retailers and interior designers connected with some of Canada's most exciting brands in furniture, lighting and home accessories.
If there was one big trend that prevailed throughout the show it was definitely wood. We're not talking about MDF here, but rather, good, solid maple and cherry, oak, walnut and some beautiful exotics like bloodwood and black limba.
Live edge slab coffee tables and dining tables, handmade furniture and beautiful, heirloom quality pieces could be found in several booths. Even so, there were a couple of brands that stood out from the rest.
Ruff Sawn is a Canadian furniture company that has mastered the art of rustic chic, with their incredible selection of handmade, solid wood furniture. We literally could not find a single piece in their booth that we didn't absolutely love.
Made from solid maple or oak, every piece that they create, from bedroom groups to entertainment units, sideboards, occasional tables and barn doors is embed with the undeniable authenticity that makes hand crafted Canadian-made furniture stand out.
With the Grain is an artisan carpentry company that creates 100% handcrafted tables, custom cabinetry built-ins, wainscoting and other decor pieces. What really stands out about With the Grain is the fact that they specialize in creating pieces from exotic woods, such as Purple Heart, Zebra Wood, Blood Wood and Black Limba.
We could definitely see the care and artistry that went into each one of a kind piece on display at the show. With the Grain is definitely the company you contact when you want a piece of furniture that is bespoke and truly special.
Another big theme that we saw throughout the Canadian Furniture Show was the importance of statement lighting. These lighting fixtures weren't just there to shine a light on the things around them; they belonged in the spotlight themselves.
Without a doubt, Pink & Brown had one of the most breathtaking lighting fixtures in the entire show, which is quite a statement given how many incredible lighting fixtures we saw. Their bamboo pendant light in the gold finish embodies everything there is about mid-century modern "cool".
Note: while we know that we're discussing lighting here; please indulge us for a moment, because we simply can't mention Pink & Brown without talking about the rest of their impeccable mid-century modern offerings. The seating, the tables and definitely the accessories are incredibly stylish, but playful in a way that make you feel good just by looking at them. Just being near their Strand dining chair certainly made us feel incredibly chic.
When you visit their website, seriously give yourself some time, because you will not want to leave.
There was quite a lot about the furnishings presented at the Canadian Furniture Show that felt fairly masculine which was why the more feminine offering felt so refreshing.
The booth by Silva instantly drew our attention with furnishings in soft blues and clean whites, featuring bright pops of chartreuse. They presented an absolutely gorgeous upholstered headboard and sofas that you just wanted to curl up in. Although what we loved most of all was that their furnishings are made right here in the GTA. That means being able to buy local and design beautiful interiors all at the same time.
As we began to close out our day at the Canadian Furniture Show, we simply couldn't pass up a chance to get a closer look at the stunning fire features presented by Montreal's Eco-Feu. Eco-Feu designs and manufactures bio ethanol fireplaces and tabletop features that can be used both indoors and out.
Because they use bio ethanol, the flame is clean burning and results in no smoke or residue. This means a real flame fireplace that can be used in most any room. Brilliant.


Prevue Pet Products Small Yellow Bird Cage SP50031 is an economical cage for your Finches or other small bird. A removable grille and pull-out debris tray have been designed for easy cleaning. Two plastic cups and two plastic perches are included. Cage measures 13 1/2'' Long, 11'' Wide and 16'' High with 3/8'' wire spacing. The carrying handle makes this small bird cage ideal for use as a travel cage, or use with Prevue Pet Products Tubular Steel Hanging Bird Cage Stand 1781 White.


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12 Interesting Facts About France You May not Know
Liz July 24, 2022 | 20:42
Is it true that France invented the hot air balloon? And is it really illegal to kiss on train platforms? Find out with these 12 fun facts about France.
Eiffel Tower in Paris, France. Photo: Carbon Craft
Whether you're living in France or just visiting, learning some facts about the country will help you get to know it better; not to mention impress your friends at your next trivia night.
So prepare to put your French knowledge to the test as we share 12 facts about France that might just surprise you.
1. France is the largest country in the EU and sometimes called 'the hexagon'
France is the largest country in the European Union, covering a total area of 551,695 square kilometers. However, it is only the third-largest country in Europe, behind Ukraine and the European portion of Russia. Around a third (31%) of France is forest and it is the fourth most forested country in the EU, after Sweden, Finland, and Spain. The country is also sometimes referred to as 'l' hexagon' due to its six-sided shape, according to Expatica.
2. Most time zones in the world
Did you know that France uses 12 different time zones? At first, that might sound shocking, but if you think about it's not that strange since the French has colonized a big part of the world. Within the French territory in Europe, only 1 time zone is being used, but accounting for all areas outside Europe it stretches over 12 different time zones, as said from Swedish Nomad.
3. Several famous inventions are French
Among the many inventions, some notable ones are the hot air balloon, pasteurizer, stethoscope, and the parachute. Each of these has changed the world.
In recent years there is one particular famous French invention, namely the cell phone camera, which was first developed by Philippe Kahn, back in 1997.
4. French was the official language of England for about 300 years
It's hard to imagine that French was the official language of England between 1066 and 1362. But after William the Conqueror led the Norman conquest and subsequent occupation of England in 1066, he introduced Anglo-Norman French to the nation. This was spoken by royalty, aristocrats, and high-powered officials, some of whom couldn't speak any English! In 1362, however, parliament passed the Pleading in English Act, making English the official language of government. This was because Norman French was used for pleadings, but was largely unknown to the common people of England, who had no knowledge of what was being said in court.
5. Louis XIX was the king of France for just 20 minutes, the shortest ever reign
King Louis XIX. Photo: Wikipedia
Yes, you read the right. The French king only enjoyed 20 minutes of royal fame after his father Charles X abdicated, leaving him to ascend the French throne in July 1830. After this brief period, Louis-Antoine also abdicated in favor of his nephew, the Duke of Bordeaux. This makes him the joint shortest reigning monarch in history. He shares the astonishing record with Crown Prince Luís Filipe, who technically became king of Portugal after his father was assassinated. But he also died from a wound 20 minutes later.
6. 'Liberté, égalitié, fraternité' or 'liberty, equality, fraternity' is the national motto
The famous motto first appeared around the time of the Revolution (1789–1799) and was written into the constitutions of 1946 and 1958. Nowadays, you'll still see it on coins, postage stamps, and government logos; often alongside 'Marianne' who symbolizes the triumph of the Republic. The legal system in France is still largely based on the principles set down in Napoleon Bonaparte's Code Civil after the revolution, in the 1800s.
7. The French Army was the first to use camouflage in 1915 (World War I)
Now here's an interesting fact about France. The word 'camouflage' actually comes from the French verb meaning 'to make up for the stage'. This is because the French Army was the first to create a dedicated camouflage unit in 1915. Guns and vehicles were painted by artists called camofleurs. The following year, the British Army followed suit and established its own camouflage section under the command of Lieutenant-Colonel Francis Wyatt. It was known as the Special Works Park RE (Royal Engineers).
8. France is the first country who forbade supermarkets to throw away or burn unsold food
Back in 2016, a historical decision was made where France became the first country in the world to ban supermarkets and food stores from throwing away or burn unsold food. From now on, all redundant food must be donated.
9. The Guillotine was the official execution method until the death penalty was abolished
The guillotine was introduced as the official way to execute people back in 1792. It was a simple way that also let people watch offenders get their punishment. Luckily, the death penalty was abolished in 1981.
The last execution with a guillotine in France happened in 1977 after a man from Tunisia named Hamida Djandoubi was sentenced to torture and later death.
10. In France, it's possible to marry a dead person
In France, it's possible to marry a dead person. Photo: Pinterest
In the 50's it was decided that it should be allowed to marry a dead person, under special circumstances. One needs to prove that there were already plans on getting married, and also send a formal request to the President.
11. The first public screening of a movie was by the French Lumière in 1895
The Lumière brothers, Auguste Marie Louis Nicolas and Louis Jean, were famous for their Cinématographe motion picture system and the short films they produced between 1895 and 1905. The famed duo held the world's first public movie screening on December 28, 1895, at the Grand Café in Paris. Their directorial debut was La sortie des ouvriers de l'usine Lumière (Workers Leaving the Lumière Factory). The 5-second-long black-and-white film simply showed workers leaving the Lumière factory and left the audience completely flabbergasted. In 1895, Louis Lumière supposedly said that cinema is 'an invention without a future'. Oh, how little did he know…
12. It used to be illegal for women in Paris to wear pants
Another strange French law who clearly depicts how unequally the society used to be. For example, women needed a permit to carry pants in Paris, as long as you didn't ride a bike or horse.
The law came to be in the 19th century and is luckily today not being enforced.
10 Quick France Facts
Hungry for more fun facts about France? Here are 10 quick ones!
1. France has in total 28 Unesco World Heritage Sites
2. French men have the lowest % of obesity in Europe
3. If you try French food, you might be served snails, frog legs or horse meat.
4. The word "Salut" means both hello and goodbye
5. The Louvre is the world's most visited museum with more than 9 million yearly visitors
6. More than 75 million people have French as their mother tongue
7. France has won the most Nobel prizes in literature
8. The bicycle competition Tour de France has existed for more than 100 years
9. More than 1200 different kinds of cheese can be found here
10. The metric system was invented in France
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text:
package com.actionml.core.spark

import com.actionml.core.store.backends.MongoStorage
import com.mongodb.{MongoClient, MongoClientOptions, MongoClientURI}
import com.mongodb.client.MongoDatabase
import com.mongodb.spark.{MongoClientFactory, MongoConnector}
import com.typesafe.scalalogging.LazyLogging
import org.bson.codecs.configuration.CodecProvider

import scala.reflect.ClassTag

class GenericMongoConnector[T](uri: MongoClientURI, codecs: List[CodecProvider], ct: ClassTag[T])
  extends MongoConnector(new GenericMongoClientFactory(uri, codecs, ct))
    with Serializable {}

class GenericMongoClientFactory[T](uri: MongoClientURI, codecs: List[CodecProvider], ct: ClassTag[T])
  extends MongoClientFactory {

  override def create(): MongoClient = new GenericMongoClient[T](uri, codecs, ct)
}

class GenericMongoClient[T](uri: MongoClientURI, codecs: List[CodecProvider], ct: ClassTag[T])
  extends MongoClient(uri) with LazyLogging {

  override def getDatabase(databaseName: String): MongoDatabase =
    super.getDatabase(databaseName).withCodecRegistry(MongoStorage.codecRegistry(codecs)(ct))
}

redpajama_set_name: RedPajamaGithub


What Can You Do About Gender Inequality in the LGBT Travel Industry?
This post is brought to you by GenderAvenger.
I've worked in the LGBT world for the past 13 years. The first half of my career was spent working as an LGBT activist and community educator for some of the largest LGBT nonprofits in the world. Simultaneously, I was helping to organize social events for queer women in New York. After seven years, I was burned out and launched a new career as an LGBT travel blogger. These days my job shifts between blogging, consulting, and public relations for travel brands looking to work with LGBT people.
Regardless what my exact role was in my work, I've always been invested in the LGBT community. But unfortunately, I'm usually one of few women represented in the LGBT industry.
Which is rather odd when you consider the numbers. From a consumer perspective, women influence 85 percent of all purchasing decisions. According to a study by Mandala Research, on average women take as many leisure trips as men and a comparable number of business trips. According to the George Washington University School of Business, nearly two-thirds of travelers today are women.
When I'm building proposals for brand partnerships, I'm frequently met with the age-old stereotype that lesbians have no money. Which is an odd reaction when you consider that lesbians earn on average 9% more than straight women and the majority of lesbian households are still dual income with no children although that is changing. Lesbians are also far more likely to hold a passport than straight women and on average take 6 trips per year. Plus, in the broader community, women also comprise 54 percent of coveted affluent travelers with annual incomes of $250,000 or more, up from 42 percent in 2010, according to the travel and hospitality marketing firm MMGY Global.
I work and live my life through a marketplace full of misplaced opportunities for lesbian travelers and acting as the token woman in spaces completely devoid of diversity. I'm desperate to work with brands that can speak authentically to my community and see the value in building opportunities for women to seek, explore, and do more around the globe.
Which is why I partnered with GenderAvenger this past month to highlight my experiences with gender inequality in the LGBT community. GenderAvenger is an app that allows users to record what the gender (im)balance is at an event or in a professional setting. For example, indicating how many men, women or non-binary people were on the panel. They also allow you to record the amount of time different people spend talking. For example, at a town council meeting, use this feature to see if men are dominating the conversation. Each time a man is talking, click "A Dude". Each time a woman is talking, click "Not a Dude". Then click finish. You can then automatically share the tally to your Facebook or Twitter Feeds.
Calling attention to the under representation of women and nonbinary people in the travel industry is an important first step in making changes across the industry. Having the data for the events you're attending can serve as a speaking point for conversations with those in positions of power.
Not all superheroes wear capes but lots of us use apps. Download the #GATally app and send up the signal when men are talking too much. Download the #GATally app now: https://www.genderavenger.com/tally.


It is peak season for all cross country ski lovers, plus Vasaloppet is just around the corner. That is why we got some tips and exercises for you to get in shape.
Rollerskis are one of the best ways to get ready for a cross country ski race. They give you a workout that is closest to that of when you are on the skis and are quite fun. Other good options are roller skates or in-line skates.
The more - the merrier! It is always more fun to train with friends but it is also good for your motivation. When you train in a group, you have the tendency to push each other and do those extra 5 push-ups way easier.
Tip: Find fellow enthusiasts that live nearby and have your own 'x-country ski prep club'. Meeting 2-3 times a week will keep you in-tact and push you to do some exercises at home as well.
If you haven't been running all year long, fear not! You can still build up your endurance. When you are going for a cross country ski race, endurance is one of the key factors since we are talking long distances for hours, and in varied conditions.
Tip: Focus on low-speed running or swimming to make your body accustomed to activity in a longer period of time. Then gradually extend your workouts with 10-15 minutes until you reach your target time.
Building up core strength is vital when we are talking cross country skiing. The core is responsible for a great deal of your balance and weight shifting on the skis so you want to work out those ABS.
Tip: Devote 15-20 minutes a day on core workout at home. Planks are best when it comes to the core but you can definitely add some sit-ups and back crunches to make sure you are gaining strength all over the core area.
Ok, that sounds a bit weird but the key point here is that in cross country skiing, you are actually balancing on one leg most of the time. That's why it is important that you have solid leg strength and do not twitch when your weight shifts.
Tip: One-leg squats! One of the best, do-at-home exercises to train your legs and specifically balancing on one leg are the one-legged squats. Watch out for the position of your knee and add weights in your hands for extra resistance.
You are going to be polling which means that your arms will also be working quite a lot. If you forget to train them, you are risking cramps and muscle aches when you least expect it.
Tip: Push ups and pull ups are easy exercises that you can do at home and gradually increase the repetitions on the way. A good start would be 8-9 repetitions of 10 push-ups, for example.
Normally, you would start intensive training for your cross country ski holiday/race 3-4 weeks before. This should get you going well enough but if you want to turn it up a notch, keep prepping all year long.
Tip: Running, jogging, swimming and practicing other sports throughout the whole year will definitely keep you boosted and will give a solid base for starting a more intense preparation.
Psst...If you are looking for some new cross country skis as well, check out our webshop. We got both classic and skating plus every other piece of equipment you need.


We all generally spend a disproportionate amount of time in the gym targeting our bums, thighs and quads in an effort to get slim and slender legs.
Why is it then that they are often the most neglected lower body muscle group? We all generally spend a disproportionate amount of time in the gym targeting our bums, thighs and quads in an effort to get slim and slender legs. However, the major muscles of the lower legs, our calf muscles, are the ones that tend to get the most exposure, especially during summer when we wear skirts, shorts or three quarter pants. Why is it then that they are often the most neglected lower body muscle group?
The calf is defined as the three-headed (triceps surae) muscle found on the posterior aspect of the lower leg. There are two major muscles that comprise the calf, namely the two headed gastrocnemius muscle and the soleus muscle. These muscles both insert into the calcaneus or heel bone via the Achilles tendon. The two heads of the gastrocnemius attach to the base of the femur directly above the knee, while the soleus attaches to the superior posterior area of the tibia.
Due to the specific functions that each muscle is responsible for, the gastrocnemius is targeted better when it is engaged in a standing position, while the soleus is better isolated when you perform an exercise where your knees are bent.
Note: The gastrocnemius muscle is the most prominent muscle in the lower leg region and it is also the muscle that creates the "curved" shape to the calf.
Note: Keep your knees straight throughout the exercise or bend them slightly only during the stretch phase.


text:
Molecular Gastronomy Seminar
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Keywords: Paris ¦ French cuisine ¦ Seriously Unusual ¦ 360° panorama ¦ Reportage
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I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.
Click for 360° panorama of the cooking demonstration (details below).
Who is This? Hervé This is a French chemist and author who published books which me and my family have been reading for the last 15 years. Mr This investigates all sort of chemical phenomena and illustrates them with brilliant and very fun experiences you can do in your own kitchen. He was also the spiritual father of Molecular Cuisine, like Ferran Adria or Pierre Gagnaire do. Mr This would discuss the cooking of eggs at various temperatures, then suddendly float the idea - 'We could cook the egg yolk so much that it could be shaped in little sticks that could then be dipped in a bread cream we would inject inside the egg. We would reverse the bread-in-egg tradition. That would be fun!'.
I had been looking for quite a while to attend one of these seminars and was lucky to get in for a full day special conference on March 20th to celebrate the 20th anniversary of the birth of French Molecular Gastronomy. The venue was an auditorium at Ecole Grégoire Ferrandi, a large craftsman school in downtown Paris with a famous culinary section. The school has been hosting This' conferences for 10 years as a courtesy to him. For 30 euros I could get a seat - lunch included. Many people had been turned down since there were only 100 seats. As I arrived the room was already as full as a 300-minute-egg, mostly with regulars who all knew each other. This made a point of asking each and every last participant to introduce himself and proposed we all used the familiar 'tu' form, not a common thing in France.
Who was there? All foodies, no doubt, but what sort? Chemistry professors, a moustached retired schoolteacher who gave me tips on alginate fun in the kitchen, bloggers, cookery instructors, diet coaches, a few pastry chefs, the people from chefmaster.com, scienceetgastronomie.com, artetcuisine.fr, qualibre.com, Honey and Salt, an American wine journalist, two comedians, one historian and a few cookbooks authors such as Nicole Renaud, French food historians Alain Drouard and Danièle Alexandre-Bidon. Everyone introduced themselves in turn, being forced by Mr This to repeat louder if inaudible. Who was the last person in the auditorium to be asked to introduce himself? You bet. Here I went: 'I am FX, amateur Swiss gourmet, author of FXcuisine.com, a website with 150,000 visitors last month which I invite you to visit.'
Molecular Gastronomy celebrates its 20th anniversary, Mr This started the day with a discussion of the many scientists who, before him, investigated chemical and physical phenomena in the kitchen. American readers will readily point out that Harold McGee wrote a very serious book about science in the kitchen before Mr This published anything, but Mr This retorts that 'Before Harold there were many people, such as this ancient Egyptian who wrote this here scroll about fermentation.'. So he wasn't the first to scientifically investigate culinary processes, but it is This' contention that he was the first to define a new science, called 'Molecular Gastronomy'. Whether you agree or not will be relevant mostly to the history of science a century from now, but This is certainly the most brilliant and energetic proponent of science in the kitchen. He started out in 1980 as a young chemist, and was soon offered a place at the prestigious (for France) Collège de France laboratory. When he became Dr This, there were two Nobel Prize winners on his doctorate jury.
Mr. This briefly retraced his steps over 20 years of 'molecular gastronomy', showing us how he analyzes old recipes to try and see whether the old chefs' intutions could be scientifically tested to show if they made sense or not. The idea is that chefs often make very precise observations of chemical reactions in the kitchen but sometimes offer rather unscientific explanations for why exactly things work like this. Mr This' love of putting old chefs' sayings through scientific testing is very typical of the French mind, enamored of rationality and abstract reasoning but proudly attached to its century-old traditions at the same time. You've got to love this guy. This is such a well-mannered, pleasant, outgoing, food-loving person that one is surprised that the only lady he is not a friend of is Dorothy. As he was reviewing the biographies of scientists, natural philosophers and chemists of centuries past, the central point of each life seemed to be whether their wives cheated on them, if possible with another scientist, and just how many bastard children they had sired. Very fun, but even for a French audience, a definite focus on 'la bagatelle'.
Next on the chair was French historian Danièle Alexandre-Bidon, (click for 300° panorama), who spoke about measures of times and quantity in medieval cookbooks. Before clocks entered the kitchen it was impossible for cooks to precisely tell another cook exactly how long something should cook. Some authors said "Cook as long as it takes to recite a Pater Noter" but most used expressions like "Boil for a good little while". Hildegard von Bingen indicates that, timewise, a miserere takes as long as 3 pater nosters. Volume was indicated as 'a much as a hazelnut shell will contain' or 'a walnut shell' or 'an eggshell'.
Mrs Bidon drew up a list of every expression used to express cooking time in Medieval cookbooks. For instance in the 'Ménagier de Paris', where bread was toasted to make sauces, the degree of cooking for bread is referred to as 'Sauri, seulement roussi, hâlé, noirci, brûlé, brûlé tant qu'il soit noir' (toasted, browned, swarthied, blackened, burnt, burnt so much that it is black). But she assumes that each expression corresponds to one specific cooking time and only one. So when an author write "cook for a little while" in one recipe, then "cook for some time", Mrs Bidon assumed there was a hidden scale that made each of these two expressions mean one specific time and that both were different. This is rather doubtful but her paper was fun to listen to nonetheless.
Next was a more scientific paper: Rachel Edward-Stuart from Nottingham University studied how oil penetrates potatoes in potato salad at Hervé This' Collège de France lab. A mundane subject in appearance, this study helped understand how to minimize French fries' fat content. In a short and good-humored presentation with schematics to explain her set-up, the young chemist walked us through the various stages of her experience until finally she explained that hot potatoes absborb oil more readily through capillary action in the space freed up by cells broken by the cooking.
Furthermore, oil is not absorbed evenly by all parts of the potato - the sides soak up much less oil than the core, as a simple experiment demonstrated.
The day's experiment was to add oil to boiled potatoes when cold and while still hot, and to compare the samples. We were each given two samples of her potato salad two plastic cups each with a three digit number. We confirmed her findings - when you add the oil while potatoes are still hot, they soak up more oil and are more tasty. Clearly a proper experiment would have forbidden us to eat or drink or smoke anything before any tasting, and would have used three samples with two similar and one different. But this would have meant too many potatoes for a 100 person seminar. I pointed out that I normally add a full vinaigrette to my potatoes while preparing potato salad, but apparently this would not change the result. Rachel Edward-Stuart looked at us worryingly as we voted for our favorite sample. We confirmed her findings.
Food Poetry Interlude
The day was given a very pleasant poetical tone when Katherine Khodorowsky and her friend from La Marmite à Malices, a non-profit food-obsessed comedian club, read us witty poems about food. The dialogue of pots and pans when the kitchen is quiet at night and other delights. Extremely funny but beyond the hope of translation. Really brilliant people and something I will try to emulate - reading food poetry at a dinner can be very fun indeed!
Are you a 'super taster'?
Mrs Edward-Stuart had a rather intriguing piece of molecular trickery in her bag. She handed each of us a fingernail-sized piece of paper and told us to wait. Before I could say 'Jim Jones', she explained that there are strong genetic differences between individuals when it comes to taste. This won't surprise anybody who ever visited Scotland, but in fact not only do some people have more tastebuds, but some of us can taste molecules which are totally imperceptible to others. The paper was soaked with one such molecule. Everybody looked ravaged, having just discovered there existed an aristocracy of gourmets not bred but born, a secret hereditary privilege that makes people taste two truffles when they eat one and that in a split second each of us would know where we stood in the order of things. Mr This kindly intervened to explain that nobody should get depressed or contemplate suicide by deep-fried cheeseburger in case he should discover himself as a non-taster. Some of us would taste nothing, the hoi polloi known as "non tasters" whereas most of us would feel a mildly bitter taste. But only the blue-blooded tasting aristocracy would taste an intensely bitter taste. Some of the participants just put down the ominous paper square, preferring not to know where they stood exactly. I decided to go ahead, having resolved to embrace bravely my new found condition, should I be a taste commoner or a member of this hereditary gentility. All of us take the paper in our hand, and in it goes. Fuck. It's so bitter that I nearly choke. I have to run to the faucet to drown my mouth. Some people cast me an evil eye - screw them, they certainly can be envious as they felt nothing. I am immediately crowned as one of the super tasters. Ain't life grand? And fair. If you want to do this in the privacy of your own home, and be able to face the results alone, this website sells tasting kits.
Lunch was served at 1 PM by the students of the Ferrandi school. Nothing memorable there, but I got myself a good table. Clockwise from the bottom left: a 23-year-old pastry chef at a 2 Michelin star traditional French restaurant, a diet consultant, Susi Gott Séguret, a charming lady (behind the bottle) who runs the Swannanoa School of Culinary Arts in Asheville (USA) and speaks fluent French and the French historian and her daughter. Not on the pictures but also at my tables were the two comedians from La Marmite à Malices. Lovely people all of them, and our shared serious passion for food cemented the lunch. I picked up lots of tips from the pastry chef and learned about truffle-for-tobacco crop substitution policies in North Carolina. The historian lady was still in conference mode so we could get some more details on these fascinating subjects. A lunch is about the company you keep, and that was a nice lunch!
Tools & Toys for Space-Age Foodies
A lady from www.cuisine-innovation.fr, a French consultancy for chefs who want to start using molecular cuisine tools and ingredients, demonstrates a glass settling bulb (ampoule de décantation) they want to adapt for use in kitchens to help cooks remove the fat from their sauces using differences in density. This is a very common tool in chemical labs but can't be used in kitchen. "Chefs tell us that they could never use a glass instrument in the kitchen. Whenever somebody breaks it, which is bound to happen, they would have to throw out the whole batch by fear of contamination by glass fragments. We are trying to make a very large, automated, plastic settling tank that can automate the fat skimming process in a kitchen."
Each of us was kindly offered a panacotta beaker (picture above) in a pineapple juice sauce thickened with Locust bean gum, one of these fancy thickening agents used in molecular cuisine. Food for thought indeed!
Anne Cazor then demonstrated a very precise cooker that can maintain the same temperature in the whole pot up to one tenth of a Celcius degree. This helps you get consistently eggs with a very novel consistency - that of a 3 minute egg or a 300 minute egg. The ladies above were inspecting three eggs cooked respectively at precisely 62°, 65° and 68° Celsius for one hour each.
The gentleman at the center of the picture works for Kalys, a French chemical wholesaler who supplies top gastronomic restaurants with molecular cuisine chemicals. As these products come as white powders in plastic jars bearing fancy latin names, so you think of them as chemicals whereas in fact most are extracted from plants.
They also sell kits to make your own alginate pearls and spaghettis and much more. One box was labelled 'Spherification Salt' - straight out of Lovecraft and Harry Potter. Everybody raced down the auditorium to samples the toys. Great fun! If you order from them, use the code 'ANNIVERSAIRE' and you'll get 10% off until April 20th 2008.
Looking up at the mirror above the auditorium kitchen during a break.
Professional Cooking Classes in France before and after Molecular Gastronomy
This cooking professor from the Lycée de la Rochelle hotelry school came with one of his pupils to show us how he used to teach cookery before molecular gastronomy and how he teaches now. They made a little theater sketch to show us how they teach the art of mayonnaise making before and after.
Before: 'The way you add the salt is more important than the quantity you use. And you never put the salt on the egg yolk or the salt would cook it'. Everybody laughs at this reenactment of a popular kitchen legend slayed by Mr This' many experiments with mayonnaise. He was sitting next to me, beaming with that feeling of fulfillment. After 20 years Mr This had really changed the way cookery is taught in France.
After: 'We could have used egg yolk to emulsify the oil but today we'll do it with another emulsifier to illustrate what molecular gastronomy has taught us about the role egg yolks play in mayonnaise.' They do it, then taste. 'But chef, I kind of preferred the regular version'. The moustached chef replies: 'Boy, even science has its limits.'.
'Now we'll make gougères' - 'But chef, gougère is such a has-been dish, today what people want are pizzas!'. 'So we'll make a gougère pizza, or choux pizza. We'll call them chouzzas'.Gougère is one of the most fascinating chapters in Hervé This' seminal book 'Culinary Revelations'. As an homage to him, they prepared the gougères, carefully adding one egg after the other, while explaining all the scientific knowledge now included in cookery classes thanks to Mr This. 'I was so depressed to see my students make nicer gougères than me in my classes that I was forced to find a foolproof method. You have to heat the water-and-flour mixture back to 80°C before adding the eggs or it won't work. If you do they work every time. And please, do not grate the cheese but keep it in small cubes when you add it. If you want a crust bake at 180°C, if you want them moist inside bake at 160°C. I like them moist.' A batch of piping hot 'chouzzas' were circulated for our appreciation - very tasty in fact.