text:
'I'd rather give up cooking than stay in an industry too stubborn to change'
Many talk about living more sustainably. For acclaimed Melbourne chef Jo Barrett – and cheesemaker, woodcarver and sugar-sculptor – it's her entire being.
By Dani Valent
Jo Barrett picking calendula flowers – the edible petals are used to brighten up salads: "We should try different dishes that are still really delicious but might come from a more ethical place." Credit:Josh Robenstone
First she reared the trout. Then she became fond of the trout. Now she's about to scoop the trout out of its tank and whack it on the head with a rolling pin. "I know where the brain is, just between the eyes," says chef Jo Barrett. "It's a matter of holding the fish still and doing it. But as soon as you feel a muscle move in your hand, it's a full-on experience. I can't help but think of my dog. To me, it's not any different. Death happens in agriculture and farming but it does feel different when it's at your house. I definitely feel nervous."
Barrett is at Future Food System, her experimental home in Melbourne's Federation Square. The house incorporates its own ecosystem, growing its own food, including pumpkin, buckwheat, crickets and mushrooms, as well as trout and barramundi. It generates its own power using 36 battery-charging solar panels on the roof, fence and walls, and produces no waste, largely because growing food obviates much of the need to bring packaging into the building but also because organic waste becomes fertiliser.
The instigator of the closed-loop project is environmental activist Joost Bakker and his collaborators are Barrett and her partner, fellow chef Matt Stone. The 87-square-metre three-storey house was built during a stop-start 2020 – Barrett helped construct, sand, plumb, paint and plant, as well as whipping up memorable lunches for tradies – and it's going to stay on this prominent site until midway through 2022, when it will be moved to the country as a home for Bakker's mother.
Stone and Barrett still have a rental in suburban Northcote, but Federation Square is home base for now. Bakker doesn't stay over but is there every day, tinkering and toiling.
When not in lockdown, the trio hosts tour groups and, three times a week, feeds 14 people at a time for $400 multi-course meals cooked with food grown on site. They need that money to fund the project: there's no big benefactor floating it.
The boxy, black house is tucked between the public square and the river, somehow both prominent and private. When I eat there one night in autumn, crowds stream out of the MCG while we enjoy apple and tiger-nut cake. The footy fans could have peered in at our increasingly rollicking dinner, but no-one did: it's scarves on, eyes down.
The house makes the menu. There are laying hens on a terrace, so eggs are in, but there's no room for a cow, so dairy is off the table. Vegetables sprout from rooftop barrels, but there's no wheat for traditional flour. Bees busily make honey, but there's no sugar cane for sprinkled sweetness. The toilet plops into a digester which fuels a compost system and generates gas to fire a grill. The circumscribed ingredient list spurs creativity.
"Ever since I was little and we had vegetable gardens, my belief system around cooking has been the same," says Barrett. "What you eat should be driven by produce. That's what I thought cooking was: you cook that thing when it is there."
At 32, Barrett is one of Australia's best credentialled chefs and arguably one of our most undersung food talents. She's slim and taut, dressed in jeans, T-shirt and boots, her dark blonde hair unfussily tied in elastic high up and out of the way. You get the sense she could just as easily fillet a fish, wrap herself into a complicated yoga position or explain how algae relates to geology. Chefs can be edgy; Barrett is not easily flustered. She has trained as both chef and patissier, in something of a culinary double degree, winning scholarships along the way.
Barrett with a grey oyster mushroom grown on site at the Future Food System sustainability-showcase home in Federation Square. Credit:Josh Robenstone
With Matt Stone, 34, she earned a coveted Good Food Guide hat at Oakridge winery restaurant in the Yarra Valley in 2016 and retained it until they left in 2020. The pair, who have been together since 2014, also cultivated a large produce garden and revolutionised what "event dining" can mean: there was no beef-and-salmon alternate-drop at an Oakridge wedding.
Instead the kitchen practised whole-animal butchery, using an animal from one end to the other. One guest might receive pork loin, the next roasted pork belly, their tablemate glazed pork neck. "It clicked with me that you can't order sirloin all the time, because there is the whole rest of the animal," says Barrett. "You shouldn't rely on someone else to deal with it."
Barrett is also a cheesemaker: ask her anything about cheddar. She is a baker, proficient in milling her own grain. She represented Australia in the "dessert Olympics" in Milan in 2019, taking the team to an unprecedented seventh in the world with an improbable sugar sculpture of an emu. She self-publishes the Have A Go series of cook-booklets with photography collaborator Jana Longhurst and has just created an artisan dough-scraper with knife maker Mathieu Dechamps, "because bakers should have nice things, too". Oh, and she whittles wood. And is skilling up in fly-fishing. You'd call her a dilettante if she wasn't so good at everything she turned her attention to.
"She is hungry for information, like a little kid always asking questions … She will go to any length to research something and then work really hard to make it happen."
"She never stops surprising me," says Joost Bakker, who opened his first zero-waste restaurant, Silo, in a Melbourne laneway in 2012.
"She is hungry for information, like a little kid always asking questions. It doesn't matter what field, not just food; it could be a building material or how a rug is dyed. It blows my mind. But even more unusual is her determination to execute to the best of her ability. She's a perfectionist. She will go to any length to research something and then work really hard to make it happen."
Bakker is equally impressed by how Barrett deals with failure. "There's no ego. She's not scared to try stuff," he says. "Mistakes are where you learn and build resilience. We had a period where our aquaponics went wrong, the system was out of balance, and fish died. Jo was heartbroken, but she shared the f…-up on social media and learnt from it. She is the hero in every situation."
"The food system is at the root of so many of our problems. Environmental issues, disease, nutrition – we all eat and we don't always realise the impact that we have, both for good and for bad."
Barrett believes the food world needs to change. A lot. Starting now. And if this house doesn't do its job, if this radical showcase of sustainable living, cooking and feeding people doesn't spark some major shifts, she might leave the industry altogether.
"The food system is at the root of so many of our problems," she says. "Environmental issues, disease, nutrition – we all eat and we don't always realise the impact that we have, both for good and for bad." The house presents solutions. "People want to make a change, they're up for it – but they just don't know how. When people come here, they get it. Sustainability is not just recycling. It's having the courage to really change."
The Future Food System sustainability-showcase home in Federation Square: "People want to make a change, they just don't know how," she says. "When people come here, they get it." Credit:Liam Neal
There were two distinct chapters in Jo Barrett's childhood. The first was in Templestowe, in Melbourne's hilly outer east. The Barretts lived on a rambling half-hectare at the end of a cul-de-sac, unfenced from the neighbours. Barrett and her two older brothers, Aidan and Michael, were free to roam. "It was a beautiful block with an ordinary house," says her mother Kerry, who worked as a physical education teacher. "Jo practically lived outdoors, keeping up with the other two." There was a dog, guinea pigs, a tortoise, foxes and owls in big oak trees.
One neighbour had a swimming pool; another, a pharmacist, brewed beer and would light bonfires. "Joanna would hang out and have a ginger beer with him," says her father John, who worked as a PE teacher but is also a musician who plays 30 instruments. He played didgeridoo on the Crocodile Dundee soundtrack, toured with Frank Sinatra and Jerry Lewis and performed on TV shows including The Steve Vizard Show and Young Talent Time.
"They had a good life there," he says of his kids' upbringing at the Templestowe home. "I'd go down to collect the mail and hear, 'Hello, Dad!' Joanna would be two-thirds of the way up a pine tree holding on for dear life, or sitting on the roof of the house next door." In autumn, her brothers would use her as a test pilot, pushing her on a go-cart into piles of leaves. "All you could hear was giggling," says John. "Joanna was fearless."
The tenor of that childhood changed dramatically after Kerry and John separated when Barrett was eight. Michael, six years older, took the break-up hard. "He started smoking heaps of dope, then got into heavier drugs and started to get really sick," she says. He fell into a 10-year-long ice addiction, was diagnosed with schizophrenia and is now living in a secure mental health unit. "There have been so many dramas," says Kerry. "We all love him but it's been very demanding and dangerous."
Michael moved between his parents' homes and was also homeless for long periods. "He wasn't around very much but he was sometimes living at home and it was horrible to see his pain and struggle," says Jo Barrett. "I have blocked that period out a bit."
The situation with Michael made her "stronger and more tolerant", she says. "I consider people's circumstances, what happens at home, their mental health, especially in the kitchen. You have to treat people right." It made her determined to tackle institutional food.
"The food he eats is awful. I'll visit him and it might be salty, saucy stroganoff, over-steamed packet vegetables, cake and jelly. You're not helping people who are on so much medication. Their gut biomes are ruined. I'd love to change it."
A joy in cooking was threaded through Barrett's childhood, even the hard parts. "I remember cutting lemons in a sandpit, mixing lemon juice and sand and stuffing it back into the lemons," she says. On a ramble aged three or four, she ended up in a neighbour's kitchen: "While Judy cooked, she taught me how to clean a knife and let me cut things up."
Jo Barrett at age 5, with her brothers Aidan and Michael. Credit:Courtesy of Jo Barrett
Kerry's parents lived in seaside Merimbula, on the NSW south coast. "Grandma had worked in pubs and clubs and Grandad did a lot of fishing," says Barrett. "We'd go up there and fish and I remember epic picnics on the beach and amazing barbecues." There were skills and experience on her father's side, too.
"Nana was really good at pastry and cakes, and exotic with her cooking for her time, trying lots of Asian food, and mincing all their meat with a hand-cranked mincer." At home, there were always vegetable gardens. Barrett was always clear about her career path. "At primary school, when you wrote down what you want to be, I wrote 'chef'. In high school, I made trips with my friends to the market, then we'd go home and cook.
I watched Wednesday night ABC and SBS, because that was the cooking night." She wasn't an instant whiz. "I remember making crunchy risottos and a pho with no seasoning," she says. "Mum would never eat anything that I made."
Not that Kerry was unsupportive. "Jo would go to food festivals when she was 12 or 13," she says. "For Christmas around that age, we gave her a chef's table [cooking experience with nose-to-tail advocate Adrian Richardson] at La Luna restaurant." The butchery expert showed the class – a group in their 60s, plus one wide-eyed teen – how to break down a fish, and cook pork chops. "She had a great time," says Kerry. "She has a lot of curiosity."
Barrett wanted to leave school at 15 to do a chef's apprenticeship. "We battled with that for a bit," says Kerry. "She thought she was non-academic. She played club basketball, the sofcrosse [modified lacrosse] teacher said she could play at state level, she'd never had a diving lesson and next thing she was on the diving team. She would have a crack at anything."
Barrett stuck it out at school, studying hospitality from year 10, so she was a year ahead on her chef training. But there was a surprise. "She got her year 12 results and started to cry her eyes out," says Kerry. "She'd done really well. She said, 'I could have gone to university.' I said, 'I thought you wanted to be a chef.' She said, 'I do.' I always thought she was bright but she hadn't seen herself in that light."
Barrett experimenting in the kitchen at 14. Credit:Courtesy of Jo Barrett
Barrett started her apprenticeship in 2007 at De Lacy, a family-owned institution in Melbourne's cobbled Niagara Lane. She was off and running. "I feel like I was just made to be in hospitality," she says. "I enjoy the technical skills involved. I enjoy the fact that there's a method to it all. I don't mind rules: that there are certain things you do and others you don't and that you find creativity within that. I like that feeling of working hard." At De Lacy, everything was made in-house, the modern Australian menu changed frequently and the kitchen was clean, neat and organised. "That all resonated, too."
As well as working, Barrett was studying at Box Hill TAFE. The college had a scholarship program, but cooking students never thought to apply. "I decided to write an application," she says. Barrett secured a study trip to Canada, to the swish Southern Alberta Institute of Technology in Calgary. "I thought to be a good chef, you have to do international travel," she says. "The other part was that my brother was really sick and I wanted to get away. But I felt really guilty leaving everyone."
"I don't mind rules: that there are certain things you do and others you don't and that you find creativity within that."
Being so far from home was a shock for the 19-year-old: "I left Melbourne on New Year's Eve 2007 and it was 32 degrees. I arrived in Calgary and it was minus 20. I had no sense of what it meant to travel so far. I got there and had a panic attack." But she quickly found her feet, moving into a basement room of a family home where the father taught her Chinese cookery. At the college, "The people were deadly serious about cooking," she says. "We wore big chef hats and aprons, we did ice-carving and lard-sculpting, I was exposed to new food like frog legs and I learnt about sous vide [water bath] cooking and charcuterie. It was awesome."
She wrapped up her coursework, won another scholarship to stay a bit longer, and started work at The Tribune, a French restaurant, also in Calgary, which incorporated classic flourishes like a duck press, which squeezes every last drop of flavour from a poultry carcass, and chateaubriand, a large beef fillet carved tableside with solemn ceremony.
She also met Antonio, a musician from Brazil, who wove in and out of her life over the next few years. Back in Melbourne, work became as much about saving money for trips to South America to see him as career progression. Barrett became a sous chef at a Mont Albert cafe, where she realised that breakfast service was just as challenging as fine dining. "It was early mornings, eggs and pancakes, getting absolutely flogged," she says.
"Breakfast is a whole other world. I hated it but it taught me about cooking quickly."
In 2011, Barrett targeted MoVida, the hottest exponent of Melbourne's head-over-heels romance with tapas. "I sent my résumé off and never heard anything, so I went and asked if I could work there for free," she says. "I started doing two double shifts a week. It was really hard and hot in a tiny, sweaty kitchen." MoVida ended up employing her. "I had qualified as a chef but there were so many things I still hadn't cooked – octopus, quail – and I felt like a fraud. I learnt a lot."
Because Antonio had trouble getting an Australian visa, the couple lived together for nine months in New Zealand, where Barrett again jumped in over her head to run a cafe, this time with a bakery counter. "I fudged my way through it, looking at recipes in books. It gave me the idea to go back and study patisserie," she says. When Antonio's visa came through, they moved to Melbourne and married. Around the same time, Barrett took a job at MoVida's new South Yarra bakery, run by renowned baker Michael James.
There was little time for sleep. "Bakery hours are waking up at two in the morning, working to at least three in the afternoon," she says. "You go home, eat, go to bed. I was a zombie." It wasn't great for the marriage. "I was just doing what I loved all the time. He didn't quite grasp the concept, plus he'd immigrated to a new country with no family or friends. I just couldn't balance it and we had a heap of trouble, so we ended up splitting."
Bakery life was tough but rich. "I always thought bread was really romantic and I feel that if you're going to be a good head chef, you need to know every section of the kitchen." She also gained a new perspective on the notoriously tough kitchen culture. "That's when I realised that kitchens can be kind," she says. "All chefs have had that feeling of being scared at work, that we're going to get yelled at. One day, I forgot to put sourdough in the bread and Michael didn't yell at me. We didn't find out what I'd done until the next day when we needed to bake the bread and it was flat like a pancake. I remember feeling really overwhelmed."
Breadmaking is brain but also brawn. "I enjoyed the hard work but I underestimated the physicality," she says. "You're putting 25-kilogram bags of flour in a mixer and an equal amount of water that we'd pour from buckets. You're also pulling that dough out of the mixer, folding it, moving it into the fridge and onto a table, lifting heavy boards with dough on them. I got really strong and lost heaps of weight." Brother Aidan recalls the period: "She would do monstrous hours, but still do a yoga class or dance class or catch up with friends at night," he says. "She's always doing something. And if she does sit still, she'll fall asleep."
Matt Stone, left, Joost Bakker and Barrett in the Future Food System kitchen. All produce is grown on site: "It's food metres, not miles," says Barrett. Credit:Josh Robenstone
"She is constantly busy," agrees Matt Stone. "It's rare you'll see Jo relax and watch TV. She'll do yoga, go for a run, take the dog out. She'll sit in bed next to me tying lines for fly-fishing. Last night, she was whittling spoons out of timber. There's always another project."
They're a powerful and complementary duo. "Matt is a natural creator, more impulsive," says Joost Bakker, who has worked with Stone on and off for 12 years. "Jo thinks stuff through, she wants to know more, she'll write things down. That's what makes them such a killer combination."
Barrett had encountered Stone in foodie circles long before she got to really know him in 2012, after splitting from Antonio and moving into a share house where Stone was living. At the time, he was working at a previous Joost Bakker project, Greenhouse, further along the river at Queensbridge; it was the first restaurant in the world to harvest urine from customers, carting it offsite to fertilise a crop of mustard greens. "I did a couple of days' work experience there," says Barrett. Something clicked. "Everyone looked happy, working really hard at something they believed in." Stone and Barrett became partners and collaborators, working with Indigenous ingredients, aiming at no-waste kitchens and unpicking dining orthodoxies which are a strain on the planet.
In 2015, they were offered the gig at Oakridge – a prominent winery restaurant that aimed to elevate its food offering – and they worked there for five years, bedding in ideas and practices around growing-your-own and waste reduction that have been taken even further at Future Food System. The owner of the winery and restaurant was Tony D'Aloisio, one-time chairman of the Australian Securities and Investments Commission. "We took Jo on because of her potential and we saw her develop tremendously over the period," he says.
Barrett's sugar sculpture: "Now that I'm not using sugar at all, it is weird to think that I made a two-metre-tall edible emu from it," she says. Credit:Courtesy of Jo Barrett
Barrett credits D'Aloisio with upskilling her in business. "We had meetings where I'd be looking at a spreadsheet and think they were talking gibberish, but by the end I could understand it," she says. "We became more responsible and grew up around running a business. We learnt the balance between cool ideas and actually executing them in a way that works financially."
Oakridge also supported Barrett in extra-curricular endeavours, like the dessert Olympics in 2019. "Now that I'm not using sugar at all, it is weird to think that I made a two-metre tall edible emu from sugar and took it to Milan," she says with a laugh.
Her coach was Luigi Stivaletta, head teacher at the Australian Patisserie Academy in Sydney. "She's calm, involved, explanatory, a leader," he says of Barrett. But her creation was radical. "She represented Australia with that emu, and it was a most challenging piece of engineering." Sugar sculptures are generally built on a large supporting base. Barrett's bird stood on skinny legs. "Most centrepieces will have a rod or dowel to support the structure," says Stivaletta. "She had perhaps 10 kilograms of weight on a leg about 5 centimetres in diameter. Not only that, but there was character and charisma in the shape. She wanted to push it."
That world and the Future Food System world aren't entirely aligned. "The amount of sugar, the packaging, it's a wasteful thing to do," says Barrett. "But I loved throwing my whole energy into it. I learnt so much, met incredible people and got to travel. And I love dressing up in a big, tall hat and white uniform and following the traditions of cooking. It is a whole different side."
When not in lockdown, the trio hosts tour groups and, three times a week, feeds 14 people at a time for $400 multi-course meals cooked with food grown on site. Credit:Josh Robenstone
What is so bad about the current food system anyway? "It goes back to a disconnect with farming and the environment," says Barrett. "I remember in Canada, it was snowing and they brought in a pallet of lettuce for us to wash. I wondered, 'Where did this come from?' It was a real moment. The whole dynamic of ordering from a supplier over and over and over – snapper, say – and getting the same thing every time, well, you keep doing that. But if you actually realised how hard it is for fish to grow, that it takes three years to get to that size, maybe you'd think about it differently."
Buying from local farmers is almost a cliché now, but Barrett thinks there's still further to go. "You're not necessarily supporting them just because you're paying them," she says. "It needs to switch around to food producers determining what we cook with. That farmer needs to say what they can produce, and when, and your job as a cook is to be flexible about how to use it.
"I don't think people fully understand the stress on farmers to produce all the time. And when there is that stress to deliver a product to a restaurant in a certain quantity in a particular week, that's when they might think they need to spray the crop or risk their topsoil to fulfil that order." Chefs can be the conduit between happier farmers and more engaged diners. "We should be pushing ourselves to try different dishes that are still really delicious and crowd-pleasing but might come from a more ethical place."
"That farmer needs to say what they can produce, and when, and your job as a cook is to be flexible about how to use it."
She believes the post-pandemic world will offer a real opportunity to reframe Australia's dining culture. "Once people grasp what our food system could be, it can benefit every arena," she says. "It's good for food tourism because the food you get in one place is different from another. It is better for the environment. It's more healthy and balanced. We're already such a respected culinary culture, we can definitely come together and lead the way."
Where does Barrett see herself in all this? "I love cooking and it's all I've ever wanted to do. But I feel so passionate about the environment that I'd rather give up cooking, start my own little farm and just grow my own produce than stay in an industry that is either too stubborn to change or doesn't have the courage to change."
Meantime, there's a trout to deal with. "I'm so proud that we grew it from a fingerling, the size of my finger, to as big as my forearm in eight months," says Barrett, lying face down over the aquaponics tank, looking into the water. "It has beautiful spots and rainbow patterns and a perfect face."
"We're already such a respected culinary culture, we can definitely come together and lead the way."
The trout isn't easy to catch. It takes an hour and a half of net-swishing to scoop it out, then seconds to kill it with one whack from a rolling pin. "I feel a bit sad," says Barrett. "We grew it to eat but I don't find killing something easy, not ever." She hot-smokes the fish and eats it with buckwheat blini, preserved horseradish, pickled green almonds, boiled egg and herbs.
Everything is from the house. "It's food metres, not food miles," she says. "I really believe in living like this, eating like this. I feel it in my conscience that this is the right thing to do." And the trout, in the end, is delicious. "I enjoyed it. It's a good feeling – it has purpose and meaning."
To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times.
The best of Good Weekend delivered to your inbox every Saturday morning. Sign up here.
Ethical living
Dani Valent is a food writer and restaurant reviewer.


IIM Kashipur is proud to announce the successful completion of its summer placement process for the 2016-18 batch of its flagship Post Graduate Program in Management. Over the years, our students have left lasting impressions on recruiters by showcasing their extraordinary skills in the industry.
This year, the institute witnessed participation from 74 esteemed organizations, offering roles across various domains including BFSI, Consulting, Strategy, Sales and Marketing, Operations, HR, IT & Analytics. Our partners in progress reinforced their immense faith in brand IIM Kashipur by offering students a plethora of coveted roles and niche profiles. The students also displayed their talent by successfully competing in various competitions and by obtaining professional certifications like CFA.
We are immensely grateful to our partners in progress who have constantly supported the institute throughout its 6 years of journey. We would also like to express our gratitude to our new companions, with whom we look forward to a long and symbiotic relationship.
The Indian Institute of Management Kashipur is a new entrant in the elite league of IIMs. The institute is set up with the objective of providing quality management education while sensitizing students towards the needs of the society. IIM Kashipur commenced operations from July 2011 under the mentorship of IIM Lucknow. The institute offers Post Graduate Programme in Management (PGPM), a two year full time residential programme. The rigorous curriculum seeks to instil a passion for knowledge and ability to apply that knowledge to real life scenarios. The programme lays emphasis on all-round personality development and inculcates the values of leadership and integrity.


text:
Three of the Best …Salumi from Emilia Romagna
Carla Passino |
Fat, rich, fertile, Emilia Romagna is a place of luxuriant fields, medieval palazzos, ancient churches—and hogs. Pig breeding and salumi-making have deep roots here: prehistoric findings reveal that pigs were reared in the Piacenza area from at least 1000 BC, and by the Renaissance writers praised the mortadelle, sausages and salami of the area.
Virtually anyone with an interest in Italian food has heard of Parma ham—thin, rosy slices dissolving delicate and sweet in the mouth—and mortadella di Bologna—the white-fleked meat caressing the palate with a soft and round flavour just sharpened by subtle hints of spices.
But Emilia Romagna produces several other excellent salumi which are little known outside the confines of Italy. From the simple spalla cotta and cruda— a more delicate prosciutto—to the unusually named cappello di prete (priest's hat, so called because it is shaped like a priest's tricorn) and zampone, the king of the Christmas table. They are all worth a try, especially if you can enjoy them at a trattoria in the production area, accompanied by a good glass of wine. But perhaps the three most flavoursome and interesting ones, which definitely warrant a tasting or three, are the Coppa Piacentina, the Culatello di Zibello and the Salame di Felino.
Salame di Felino
Italian speakers may be a bit puzzled when faced with salame di Felino. After all, Felino means feline in Italian—but don't worry, no cat is involved. The Felino mentioned in the salami is a hill town at the foot of the Apennines, which is one of Emilia Romagna's oldest charcuterie capitals. Pigs were reared here since the Bronze Age, some salumi from the area made their way into Roman culinary bible De Re Coquinaria in the first century AD, and the salame as we know it was first mentioned in an official document in 1436, when a mercenary leader, Niccolò Piccinino, asked for "twenty pigs to make salami."
So ancient and illustrious is Felino's tradition that the town has devoted an entire museum to its salame, housed in the ancient kitchens and pantries of the local medieval castle. Between mid-March and mid-December, visitors can walk through the history, culture and gastronomic use of the salame and end in glory with a full tasting (333 2362839 for information).
Felino's salame became popular at the many courts that succeeded one another in Parma—those of the Farnese, the Bourbon, and the Duchess Marie Louise of Austria—but, for years, the small town's salume was often mixed up with similar ones from neighbouring areas. Until the late 19th century, when buyers from Lombardy specifically identified and asked for salame from Felino. And with good reason, as it is one of Italy's best. A fleeting touch of waxy fat hits the mouth first followed by a satisfyingly coarse but soft and moist texture. But the flavour that billows against the palate is hardly what you'd expect from meat that has been seasoned with salt and pepper, flavoured with garlic and dry white wine and cured for at least a month—it is delicate, gentle, sweet, a triumph of rosy perfection. Cut it diagonally in thin slices of not more than ½ cm, it cries for good country bread and a glass of Lambrusco.
Coppa Piacentina
Coppa is an act of fine balance. A farmhouse salume born in the cascine that stud the Padana plain, it has a marked but sweet flavour, with faint notes of spice. Its origins are lost in the mists of time—farmers from the countryside around Piacenza apparently made a very similar salume in Roman times. By the 15th century coppa became popular in neighbouring Lombardy, and from there, it reached the world. Beware though—not every coppa is piacentina. Other coppe are produced in Parma, Mantua and various corners of Italy, and while they are all good, the one from Piacenza, which is protected by a PDO (protected denomination of origin) is special. Cinnamon, cloves, bay leaves, salt, pepper and nutmeg all lend their aromas to the meat, which is cured for at least six months. Brilliant red and pale pink, coppa piacentina is soft and moist like a sliced rose, and dances a sweet and salty waltz in the mouth, which lasts long after the last mouthful has been swallowed. It marries perfectly with country bread, fresh, creamy cheeses such as stracchino and a glass of Bonarda or Gutturnio.
Culatello di Zibello
If prosciutto di Parma is the king of salumi, culatello is the emperor. A tiny emperor, that is because pear-shaped culatello is made only with the choicest cuts from traditionally reared hogs, ensuring it never weighs more than 5 kilos. It has ancient origins—legend has it that it was served at the wedding of Andrea dei Conti Rossi and Giovanna dei Conti Sanvitale in 1332, and it is certainly recorded in history since 1732—and, over the centuries, has conquered the palates of sophisticated poets and artists, including Gabriele d'Annunzio, who cried in a letter: "Now, now, now! Three slices of culatello", while agonising whether it should be spelled with one or two Ts. But because it was expensive, laborious to produce and only made in the village of Zibello and seven neighbouring comuni, this rare salume was chiefly sold locally, at least until the mid twentieth century.
Even now, it is little known outside Italy, which is a real shame, because it is pure cold cut pleasure. The meat is worked with salt, pepper and, in some cases, dry white wine and pressed garlic, from October to February, when the plains around Parma are wrapped in a thick cold fog. It is then cured in cellars for ten months, reaching shops and tables at the onset of winter, a year after the cuts were first worked. Winter fog, summer heat and an ancient, wholly hand-made production method conspire to give culatello its intense aroma and moist, delicate, sweet flavour. "The ingredients for a good culatello are just a few and simple: people's know-how, meat of a good pig, salt and fog," states the Consorzio del Culatello di Zibello, a body which upholds and checks culatello's standards throughout the production area. The consortium recommends eating it with some good bread, butter and a glass of dry, lightly fizzy wine.
Topic:Food + Wine Coppa Piacentina Felino's Salame Culatello di Zibello Prosciutto Top Three
The Three Best …Smaller Seaside Villages
The Three Best Gardens In Or Around Florence
Three Best Italian Chocolatiers
Three of the best Easter cakes and pies
The Three Best Italian Christmas Markets
Three of the Best Italian Dessert Wines
Latest property in Emilia Romagna
Country Home - To Restore in Verucchio
Country Home - Restored in Verucchio
Apartment in Marano sul Panaro
Apartment in Modena
Country Home - Restored in Salsomaggiore Terme
Semi-detached in Savignano sul Panaro
What to do in Emilia Romagna
Food, Culture and Wellness in the Hidden Emilia Romagna with Italia Sweet Italia
Reggio Lingua - Language school and cooking classes
Enjoy this Italy intel? We think you'll also love:
Is Piacenza the Most Overlooked Food Destination in Emilia-Romagna?
How Iconic Food Products in Italy are Weathering the Effects of the Drought
Xylella Fastidiosa: The Bacterium Devastating Puglia's Olive Trees
Dishing on Italian Film: Picchiapò and an Ettore Scola Classic
Receive an Italian Recipe Every Week!

redpajama_set_name: RedPajamaCommonCrawl


text:
Caratteristiche tecniche
Soprannominato El Borg (Torre, in italiano) per via della stazza, Wadi è un centravanti - possente fisicamente ed efficace nel gioco aereo - in possesso di discrete doti tecniche, che predilige proteggere la sfera con il fisico in modo da favorire gli inserimenti dei compagni.

Carriera

Club
Muove i suoi primi passi a Gaza nel Maan in quarta divisione, prima di approdare all'Al-Ittihad Khan Younes. Nel 2015 viene messo sotto contratto dall'Ahli Al-Khalil, militante nella West Bank Premier League - in Cisgiordania -  che gli offre un ingaggio da 2700 dollari al mese.

Nel 2016, al ritorno da una trasferta di Coppa disputata a Gaza contro lo Shabab Khan Younes, viene fermato dall'IDF, che gli nega il permesso di rientrare in Cisgiordania. Bloccato a Gaza, passa in prestito all'Al-Ittihad Khan Younes, in modo da potersi tenere in forma. Nel 2017 si accorda con l'Al-Ahli, in Giordania.

L'8 giugno 2018 si trasferisce in Egitto, firmando un biennale con l'. L'11 novembre 2020 viene tesserato dal , firmando un accordo valido fino al 2024. Il 15 gennaio 2023 passa in prestito all'.

Nazionale
Esordisce in nazionale il 14 novembre 2017 contro le Maldive, incontro valido per le qualificazioni alla fase finale della Coppa d'Asia, subentrando al 40' al posto di Mahmoud Yousef. Il 26 dicembre 2018 viene incluso dal CT Ould Ali tra i 23 convocati alla Coppa d'Asia 2019. Esordisce nella competizione il 6 gennaio contro la Siria, subentrando al 37' della ripresa al posto di Yashir Islame.

Statistiche

Presenze e reti nei club
Statistiche aggiornate al 18 gennaio 2023.

Cronologia presenze e reti in nazionale

Note

Collegamenti esterni

Calciatori della Nazionale palestinese

redpajama_set_name: RedPajamaWikipedia


Advokátní kancelář Hartmann, Jelínek, Fráňa a partneři, s.r.o. Lions of Law Advokátní kancelář Hartmann, Jelínek, Fráňa a partneři, s.r.o. was founded in 1990 as a free association of attorneys-at-law. Since its founding the law office has achieved a solid share in the Czech market. Around 40 employees are currently participating in the provision of legal services and the operations of the law office's branches in Prague and Hradec Králové. Of these, the expert team of the law office consists of 20 attorneys-at-law and trainee attorneys-at-law, working together with the 4 partners of the law office. The professional team of the law office consists of prominent experts who regularly publish articles in scholarly journals and serve as experienced and active members of pre-eminent institutions, participating in lectures intended especially for professionals. Advokátní kancelář Hartmann, Jelínek, Fráňa a partneři, s.r.o. is a traditional Czech law office providing quality legal services emphasising practical matters to prominent clients in the private and public sphere. During the two decades of its existence, it has accumulated know-how unique in the Czech Republic in terms of its scope and quality. The clients of the law office include institutions important on a regional as well as national level, such government ministries, banks, private television broadcasting corporations and many others.


Digital wide format is set to innovate speed and profit throughout the industry, according to the latest FESPA Print Census.
FESPA.com picks out some of the best examples of printed t-shirts from 2018.
Simon Eccles speaks to Matteo Rigamonti, the founder of Pixartprinting and founder of Weerg who specialise in 3D printing and CNC parts machining.
Laurel Brunner discusses how Apple are at the forefront of environmental impact reduction. Apple are implementing numerous measures to lower its environmental impact, this includes ensuring that Apple products use 68% less energy during manufacturing than they did 10 years ago.
The textile sector is embracing new technology, according to the latest FESPA Print Census.
As the awareness of sustainability grows throughout our industry, and the community that it serves, we are witnessing a huge swing towards sustainable supply.
Rob Fletcher speaks to Ricoh about their recent Smithers Pira certification of conformity which ensures the Pro Print toner used on Ricoh's sheet fed digital colour presses is in line with European Union food packaging legislation compliance.
The features at FESPA Global Print Expo 2019 (Messe Munich, 14 to 17 May 2019) will be expanded with the introduction of Colour L*A*B*, a new technology showcase and supporting conference programme designed to help visitors improve colour management practices in their print businesses.
Laurel Brunner discusses how big brands such as M&S are becoming more environmentally conscious and therefore are currently looking for alternative to plastic.
Rob Fletcher speaks to Tetra Pak who has partnered with Koenig & Bauer to build a full width digital printer to print carton packages in 2020.
The Home Décor marketplace has a global value of almost $664 Billion dollars at full retail value. Once dominated by an established analogue supply route, which supplied fabrics direct to the buyer for multiple products, it is now being disrupted by Digital Print Technologies and offers both the supplier and the retailer unprecedented opportunities.


text:
Ferrell sparks Indiana to 82-73 win over No. 23 Butler
December 20, 2014 Mike Miller Men's Basketball 44 comments
INDIANAPOLIS — Silenced by foul trouble through the first 20 minutes, it appeared Yogi Ferrell's big day would have to wait.
Ferrell made sure it did't wait too long.
The Indiana junior took over in the second half, scoring all 20 of his points after halftime to spark the Hoosiers to an 82-73 win over No. 23 Butler on Saturday at Bankers Life Fieldhouse. In doing so, Ferrell became the 48th player in program history to record 1,000 career points.
The win is IU coach Tom Crean's 300th career victory.
Troy Williams added a banner day of his own, tying his career high with 22 points and finishing off a double-double with nine 11 rebounds.
Ferrell played 19 minutes in the second half after playing only nine in the first, making the game his own after Butler took a six-point lead — its largest of the afternoon — at the 13:48 mark.
From there, Indiana outscored Butler 19-8 over the next five minutes and never looked back.
IU outrebounded Butler 48-40, while shooting 42 percent to the Bulldogs' 39 percent. The Hoosiers added eight 3-pointers.
Indiana sped up Butler through the first 10 minutes, but also picked up five fouls before the Bulldogs earned their first. That margin shrunk by the end of the half, when Butler guard Alex Barlow was called for his third personal of the afternoon.
Butler scored each of its first 31 points either in the paint or at the free throw line until Dunham hit a jumper on the wing with 1:51 remaining before halftime. That basket sparked Dunham to score the next five points of the half, closing what was once a 10-point Indiana lead and tying the game at 38 going into the intermission.
Williams authored his most impressive first half of the season, going off for a team-high 12 points in the first 20 minutes, including his first 3-pointer of the season.
Previous Post:IUWBB: Hoosiers beat Oakland, 88-61
Next Post:IU vs Butler men's basketball photo gallery
Does this mean IU should be ranked 22nd in the country. A pretty convincing victory on a "neutral" court against the 23rd ranked Bulldogs. Where's the appreciation for this big win? Where is the acknowledgement that IU is improving on defense (Butler shoots 39%)? Aside from two of the dumbest plays to ever occur in the last two minutes of a basketball game, IU took over the last six minutes and won convincingly.
Hanner is greatly improved, but some times he has the touch of a blacksmith around the rim. Yogi showed why he is so valuable to this team during the last five minutes. Williams was outstanding. Let's hope this gives him the confidence to reach new levels of consistency.
Good win. Go Hoosiers!
coachv says:
i don't know how you finish off a double-double with 9 rebounds. would like to know what zeisloft was thinking when he turned a good play into an awful play with 45 seconds left and a 7 point lead.
anyway, a nice win for the good guys. still, we need more max.
AWinAZ says:
Good post Podunker.
Our best D is clearly a zone as I pointed out that we should play more of two weeks ago. Our man to man help D is 0. Awful.
With a 10 pt. lead & 5 min. To go in the 1H I was thinking "this is too much 1 on 1 offense". This proved to be true for the next 15 min. Then I think we just wore Butler down. I think we wore ourselves down. We're the NCAA version of the Philadelphia Eagles.
Williams drives me nuts, but you can't argue with his effectiveness and the problems he presents the opponents.
Yogi was unreal in the 2H on both sides of the ball. He was pretty much locked into Dunham & played him wherever he was.
Blackmon was a no show today. A complete mess including the boneheaded attempted reverse layup with 30 sec. Or so left.
Hartman was pretty good too today & Crean rewarded it, which was equally remarkable.
All in all, a damn good win today that we should be proud of. So we've beaten Butler, Pitt & SMU. All solid wins. But I just looked ahead at the Big 10 schedule, and we'll be lucky to go 4-4 to start off. Very lucky.
Good win and a great effort. There is always improvements to be made and always will be. Yes The Big Ten will be a hard road to travel but I think this team may surprise some people.
iulongago says:
Good win against a Good team. They're going to have to be more consistent and smarter down the stretch in the Big Ten. Yogi makes a huge difference but there need to be a few more difference makers and all of them (including Yogi) have to play well for 40 (not just 20) minutes.
Anytime IU can beat Butler in Indy is a good win. However, that is all it is and that is all this win proves.
t… Do you still think this team is only going to win 15 games?
I'm thinking that's all this WIN was supposed to prove…….
I am not sure how far north they will be of 15. My guess is closer to 20. I think I was wrong. It seems Crean actually coaches this type of team better than other teams he has coached. Shooters, slashers, and dashers, quickness seem to fit his coaching frenzy personality better. However, I am not sure year in and year out how far this takes IU as far as trying to once again reach elite status conversation with performance to back it up on a yearly basis. It has been a long time.
Tennessee Pete says:
I read where someone thought Steve Alford would be a good coach for our high profile program. Think again..
So IU has two of the total of four wins that the B10 has against top 25 teams so far this year, yet the naysayers still can't let it go. Obviously this is not a great IU team, but they have played better than most expected to date, and like it or not Crean has them playing smarter than last year's disappointing collection of free spirits. As for Alford….ha ha and way to have your boys ready to play. How quickly some forget what a lousy job he did at Iowa.
983 South says:
Orlando TV sports guy talking about the Wake Forest/Florida game; "this guy has Cody Zeller like moves running the fast break".
murfman says:
I read where Alford is the sixth opposing coach to suffer his worst defeat at the hands of Kentucky.
Without Yogi, IU isnt much of a team. If he gets injured, I feel the conversation on here could go just like the Sudfield/football discussion.
not sure that we have beaten a good team yet. as of tomorrow, none of our wins will be against a ranked team. wasn't butler pretty awful last season? louisville cleaned our clocks, despite local reporters crowing about how we stayed with them for 30 minutes. that's s.o.p. in the nba. better team coasts along and in the last quarter they put the hammer down. national headlines in the louisville game note an easy win. smu was over-rated and pitt is down. we will see. but when will we see more max?
mihooiser2 says:
Last I checked Eastern Washington had an RPI somewhere in the 50's, and Louisville in the Top 5. Yesterday Michigan State got beat by Texas Southern and U of M loses to SMU. Yesterday I thought Hanner was the unsung hero, I haven't checked his stats but it could have been the most minutes he's ever played in a game. People wondering "where was Holt?" must not have seen his brief time early in the game. I'm really liking what Hartman is bringing, his rebound basket in the 2nd half was a big play. My BIG prediction — 11-7.
I U SOUTH says:
Texas Southern had two players, Gibbs and Carter that played against Michigan State and didn't play in the I U game.
For some who may not have noticed, there are several traditionally prominent college basketball programs struggling this season. Let's see, just recently, MSU lost to a school IU has already defeated. MI is in the midst of a total collapse. UCLA wet their pants and was on the receiving end of a historic beat-down, Syracuse is barely over 500, and OSU just got upset. In relative terms, IU basketball is suddenly looking better and better. Some of you might want to revise your predictions about how many games IU is going to win this year. I don't see any team, other than Wisconsin, being a juggernaut in the Big Ten this year. I don't think IU will win the conference this year, but if we stay healthy, I think Crean's team will surprise a bunch of his early season doubters and critics and that IU will be dancing in March.
WaltD says:
Podunker,
Re: #18. Good post. I agree. IU is going to surprise a lot of folks this year. Each passing game they're improving. With last year's players, we had some players who were too self-absorbed. They couldn't engage in team play. And they lacked toughness, too. Not so this year. These players are playing team basketball. As a result, they're getting a synergistic effect and maximizing their skills. I, too, look forward to seeing them in the NCAA tournament as they continue to work on their consistency plus mental and physical toughness. Go Hoosiers!
Post 18 is correct: Mike Davis' team beat Izzo's team (Crean's mentor) in East Lansing.
When did Crean's team ever win in East Lansing? Never.
Now Indiana has 11 votes in the AP Poll and has a record RPI of 95 (between Iona and NC Central).
I agree though that Crean's team will surprise many this season… It does so every season.
CRIMSON says:
Post #18 is pretty much on point in regards to IU and the lack of B1G teams that are powerhouses. As noted – only Wisky is a real standout. There would seem to be more parity than normal without the top end quality in the B1G this year. It kind of resembles the conference in football in that regard. A lot of good teams that can all win on a given night. I think IU will be a pleasant surprise and finish in no worse than 5th. If TC was not the head coach – I'd go much higher. He can not coach the best team in the country (2012-13)- maybe he can steal some success with one picked to finish near the bottom of the league. Although I still cringe at every time out he calls (even when he should) as it appears the players get a 30 second shot of dumb injected. TC with a clipboard in his hand is like a monkey holding feces. You don't know exactly what going to happen – but it's guaranteed to be a mess.
Anybody notice E. Washington just dropped their 3rd game in a row – one a 24 point loss to Sam Houston St..
that monkey analogy is funny. go big crimson!
CRIMSON, you have to remember, Crean is a big part of why IU gets the talent we've had over the last five seasons, and the talent we have now. No one disputes that he's not the best game coach in the NCAA, but he's probably the best recruiter IU has ever had. Don't take his success as a recruiter for granted. And as much as it pains me to admit it, IU's 2012-2013 team was not the best team in the country. Our guards, while very good college basketball players, were not up to beating Syracuse. They were too young, too short, and too banged up when they got to the Sweet 16. Without really high quality guard play, you're not going to win the championship. If Yogi knew then what he knows now, it would have been a different outcome. But he was a freshman and he had a tough time against those much taller and more experienced Syracuse guards.
Po: It may pain you – but the 2012-2013 IU team in the country. With a high quality U of L team next and a very good Michigan team 3rd. Period. Syracuse isn't even in the mix of the top 3 I mentioned. If not for poor coaching and I mean that in a couple ways (certainly in game vs. Syracuse as you noted – but the lead up to that game). The Sweet 16 rings – the cutting down of the nets after a home loss to Wisky for the B1G – the no fire in the B1G Tourney again to a lesser Wisky team. Any high quality coach would have realized that he had the best team and pushed them towards focusing and reaching a goal. Instead – TC was happy and failed to cash in on the situation.
I'm not a fan of the person – but I am a huge fan of his coaching ability. I'm speaking of Rick Pitino (who obviously won it all that year with U of L). I don't think anybody would argue his basketball I.Q. and his son Richard is right there with him.
I retired that year at 42 and I happen to have a home in Louisville. I've got season tickets and occasionally attend some fund raising stuff they have when I'm around. Sorry this is a long way to go to emphasize my point. I had a chance to dine with both Pitino's that year at one of these functions in early February or so. We've talked before and obviously we discussed IU and the upcoming tourney – etc.. I spent nearly the whole time chatting with his son Richard (U of L asst. at the time). Richard told me straight up there was only one team his dad was worried about and they had already done some things to prepare for them. That team was IU. Meaning that they thought they'd have to come across IU most likely in the Final Four. I won't go into more detail – but they thought IU would hold and get the Indianapolis Regional bid that U of L ultimately got and took advantage of the home location advantage to ride into the Final Four. Sorry to be long winded – but a whole lot of very bright people would tell you who was the best team in 2012-13. That being the Hoosiers. See – in mid-February Pitino already had his eye on the ultimate prize – how to drive his team to get there – etc.. I ran into him last year and we talked about that season. He's still shocked he lucked out into the Indy region and said he thought IU would have handled that Syracuse team easily.
You need to remember this. That awesome Syracuse that beat IU – lost to Temple (our round of 32 struggle game ) – came into the tourney with 9 losses and was 11-7 in the Big East. They were good – but there's a reason they were a 4 seed and not a 1 seed.
I don't know what the future will hold – I hope IU has many more chances year in and year out. But the 2012-13 season will go down in my book like right behind the 75 season ( May's arm ) and the 92 season ( Henderson's leg ) in the would'a – could'a – should'a – legacy. Notice I didn't drop in the 2002 team or others – because they were not the best teams in the country those particular seasons.
I don't disagree that TC recruits well. Not a big believer in his in game coaching or player development skills. And frankly – not a fan of him as a person really either. And – I'm really not sure that I can stand to watch the most overpaid college coach out there and wear the same god awful blue and white checked country table cloth shirt with that same striped mismatched red tie. I don't know what he does with his $3.5 mil. per year – but he isn't dropping a dime at a tailor. They can not be his "lucky" clothes as he wears them win or lose.
Merry X-mas early to all.
The 2012-2013 team wasn't the best team in the nation. Anyone who thinks that should re-examine the season, and re-watch some of the games. It was a great season, but no way was we the best team. If memory serves me correctly, the #1 ranked team kept losing that season, especially later in the season.
Does it feel good to admit your not a fan of the coaches character?
CRIMSON, I think you're in a very small minority of people who think IU was the best college basketball team in the nation in 2012 – 2013. We just weren't. Neither was Syracuse. And that's my point. The best team in the country would not have lost so badly to Syracuse in that sweet 16 game, or lost in the Big Ten tournament. That was a good and exciting team, but they clearly were not the best. We can debate the reason's why, but they just were not. As for player development, there are two NBA stars in Florida who would disagree with you about that. One of them is a superstar in Miami with two rings, and the other is an up and coming star. They both claim that Tom Crean helped develop them immensely. Sorry, but I'll take their word over your opinion.
As for having dinner with Pitino (i.e., the "scumbag") did he try to have sex with any of his employees' wives in the restaurant after dinner? If you shook hands, I hope you washed yours before eating.
I guess I'll take a little fire from each camp to build my own. I too thought IU was the best team in the nation in 12 and 13. But I watched Cuse 2-3 times that season and during the 1st quarter of that Swt 16 game realized IU achilles heel was guard play against strong big opposing guards and there was no way to change that. The score speaks for itself. Now as far as L'ville, Pitno was right in that IU was good enough to best them. It presented a whole different match up IU would take advantage of and win the game.
HC: Good points which I obviously agree with – mainly with the fact Syracuse was not an ideal matchup. But the game got dictated by the better coach – not the better team.
Po: You can have your opinion which apparently you like better than facts. There is a reason for the following things. Preseason No.1 picked by experts and voted on. Not that preseason means anything at all – it just says after consideration by people who judge college basketball for a living – coaches and analysts – the mass thought IU was the best. IU was a 5-6 point favorite to beat Syracuse (would have been 3 or 4 points higher if not for the struggle against Temple). IU was the Vegas favorite to win it all. And – the majority of analysts and coaches picked IU to win it all. Heck – even the President picked them.
They were not favorites to win it all due to lack of talent or ability. The best team does not always win. Does every top team win their tournament? Was N.C. State the best team in 83 or was Villanova the best team in 85? Not even close. But they are the champions.
The 2012-13 IU team had no business losing more than half the games they lost. That was a 2-3 loss team with even decent coaching. I blame their failures on TC as I noted. I think looking back you have a scenario were there was such a quick turnaround of success when Zeller arrived that they became satisfied. Instead of realizing what they could actually achieve – that team settled for what they already accomplished.
If I ever run into either Pitino again – I'll explain to them how little they know about college basketball and point them your way for advise. I'll also suggest that Bilas and all the other experts seek out your opinion in the future. LOL.
Everybody has an opinion – and mine is that the 2012-13 IU team was the best team in the nation who underachieved to their potential.
If you don't feel that team was the best in the country – I doubt you'll feel any IU team is in the future. But I hope some IU team is so good – we can all agree.
My point exactly. It's been a long time since I've felt we're the best team in the nation. I hold out hope though. Hopefully I can rebuke your "doubts" sooner rather than later.
Gents, Let me add just a bit more. If Cuse would have had only 1 big guard IU would have exploited the other D guard. But with 2 big guys smothering our little guys Jordy could not separate and shoot and Yog could not pass or move. When that happens the inside game suffers just as much. There was no coaching remedy to change that dynamic. Vic is good but could not make up what was needed for that deficiency.
Very well put HC.
Crimson, I wanted it to be true that year, but having been in Bloomington and having watched three IU teams which were definitely the best teams in the country in their respective championship seasons (74-75, 75-76, 80- 81), I never believed the 2012 – 2013 team was the best. Preseason rankings are totally worthless, or as I described in at the time, they're speculative puff. HC articulates the problem with IU's guards going against Syracuse's superior guards in that game (taller, longer, more experienced). But this is all kind of a silly debate, and ironic as well. On one hand, some people criticize Crean for not being able to coach "the best team in the country" to the championship that year. But those same people do not give Crean credit for assembling that talent on that team. If I accept your argument that IU's 2012 – 2013 team was the best team in the country that year, I have to give Crean credit for recruiting, signing, and developing that group of talented players in the first place. They did not arrive in Bloomington in spite of Tom Crean. They committed to play for IU because of Tom Crean. So yes, I will concede that Tom Crean is no Bob Knight, Coach K or Rick Pitino when it comes to in-game coaching. But Tom Crean is a very effective recruiter and has demonstrated that he either has an eye for undervalued raw talent (i.e.,VO, D Wade, D James, J McNeal, S Novak, T Diener, ), or the ability to develop raw talent, or both. It's a national best that three of his players were selected as NBA lottery picks in the last two years. I could go on an on, but it may be that Crean's IU teams have suffered as a result of his ability to recruit great basketball talent. When great talent leaves early for the NBA, it deprives a coaching staff of the time necessary to blend all that talent into great, high performing teams.
Not So Sweet says:
You are not alone CRIMSON. Your opinion coincides with the national press. In contrast Pdnker's opinion only coincides with Tm Crn's and maybe not even that.
I wonder what Pdnkr's stance will be after Brad Stevens come to IU.
The Great Circus Act of 2014 says:
Tom Crean's recruiting at Indiana is far superior than Tom Crean's recruiting at Texas Southern. Is that Tom Crean's merit? I bet it isn't. As a recruiter Tom Crean does exactly what he does as a coach: increase the entropy, mix it up, confuse everyone (including himself) and thus for every game we win against a top ten team there's a game where we lose at home to Penn State because Hollowel does not know how to inbound. Thus for every Cody Zeller there's an Austin Etherington (and in fact without Austin there would have been no Cody) and for every Noah Vonleh there's a Bawa, a Tijan, a Luke Fischer, a Johnny Marlin, a Remy Abell, a Maurice Creek, a Nick Williams, a Malik Story. To say that Crean's the best recruiter in IU history is to admit that you have no brain.
Po: I'll leave this debate with the following. The number 1 favorite to win the tournament that year was IU. They were a 7-1 favorite at Tourney time ( considering that number rose due to late season losses to Wisky ). Throughout the entire season they were 3.5-1 favorites to win it all. The B1G was the number won conference in the country by a wide margin. IU was the best team in the best conference. The Big East was rated the 2nd or 3rd best conference that year depending on which service you want to use. Syracuse finished tied for 5th in that conference. I won't even bother to go through the 100 reasons a person would draw the same conclusion as I did/do.
If you can not see that TC lacked the leadership to create the proper focus – attitude and goals for that team – I can not help you. As I said – they became satisfied instead of hungry for the ultimate prize.
Your point about losing talented players early is about 10 years out of date. Watch Kentucky or Duke do some quick blending. If you wrote the statement in 1998 it my be true – but not today. And I hardly think IU has suffered from TC ability to recruit great talent as you put it. Yes – that's a problem here at IU – we have to much talent. LOL.
My opinion about TC is not really important. I personally would have never hired him and I think he is far from an elite coach. When you consider him as a recruiter are you comparing his gets to Kentucky – Duke or Kansas? I think if TC coached the original Dream Team in the Olympics – we'd have been playing Angola in the Bronze Medal game.
I'm kidding of course – as the great old pros would have told him to sit down and shut up and get them a juice box.
HC: I get you thoughts on the game and guard play – size – etc.. No issue with your points – but let me pose it to you this way since we've focused on the Syracuse game. If the same exact teams play 10 times – you're basically saying Syracuse would win all ten times. Think about that. Because as you noted – some things can not be overcome. I think IU would have beat them 7-8 out of 10 times.
I think the fact IU played poorly that particular day – against that particular team has been overblown. A bad day – with a bad plan and in this case – the better coach imposed his will. If I flipped the script on you – you could wonder how Syracuse could deal with the talents IU had. It just so happens IU shot 33% – 20% from 3 and 62% from the line. Scored 30 points under their averages. I look at it this way. 1/3 credit to Syracuse. 1/3 on IU coaching staff. 1/3 just a bad day where things didn't go well.
To beat a zone you pass and/or shot over it. Of course Cuse plays zone hard like IU used to play m/m. They smothered our small guards, could not pass, could not shoot over it. Cuse could not beat many of the teams IU beat that year but they had the 2 things IU could defeat, a damn good zone featuring 2 big athletic guards. Game over unless someone can tell me an offense(I've only heard IU was out coached) that would neutralize those 2 things. Cuse 8-9 easy out of 10.
Love the picture in post #34…..And most of the observations are also spot on. A few high NBA draft picks are a product of the Indiana label….and kissing up to the Indiana Elite AAU coach that also required far too many choir boys and A-Hope projects that should have never been given candy stripes …Without Etherington there was no Cody…Where's Austin now? Without Remy there is no bailing out of Hulls and getting past VCU…..Where is Remy now? Without Maurice Creek there is no early breakthroughs into recruiting the East…Did Mo stay four years? When we do land the occasional high caliber talent, there's tons of baggage recruits to come along for the ride…And those baggage recruits are not treated with one ounce of respect or loyalty for their work ethic and important understanding of the game that often doesn't come with underdeveloped raw talent that is pampered and wholly invested(though their games can be exceedingly ugly in the early phases)…Do some blossom? Of course…But at what expense?
The candy stripes don't stand any higher because of overrated draft picks in down NBA draft years..(Let's face the facts…If Cody or Dipo are part of last year's draft, they're not lottery picks)….
The sign of a great coach is utilizing his bench to the highest potential, building continuity and the understanding of roles that reflect some sort of team learning curve, and finding ways to beat the teams that may be incrementally stronger on paper. I don't see a Butler team that would made excuses for winning against teams with greater length or more athleticism…while they were on their way to back-to-back Final Fours.. Syracuse was tough…But are players and our coach exhibited very little mental toughness or answers. They were defeated before the tip-off was tossed into the air…..You could read it in body language….It's never going to happen when your once #1 in the nation roster can't believe in the basketball IQ of the coach to take them anywhere beyond their compiled individual talents.
I keep hoping for chemistry and something that matures into a team will rise above the individual parts….Sadly, the talent feels often wasted because it just never appears the knowledge of the game is transferred from the sideline to a degree to ever cross that bridge.
But [our] players and our coach…
HC: You noted in post 36 one way to beat a zone. There are many other ways. Your premise is that our guard size of 6′ 0″ Hulls and Ferrell could never hang with the taller Syracuse guards and would always come out on the "short" end of the stick. Please enlighten me to how 6′ 0″ Peyton Siva and 6′ 0″ Russ Smith of Louisville managed to spank them. According to your premise they would have no chance. But they dominated them and won it all.
You've now been told – per your request – of a team and offense featuring two short guards the did neutralize them. Of course – their coach is in an elite category – like him or not. I suggest that had a great deal to do with it.
Crimson – the main issue with the Syracuse match-up was not talent, nor the size of our guards. It was Crean. Crean has faced Syracuse a multitude of times and never beaten them. He resided in the Beast for years with Marquette and never figured Boehiem out.
I'm not sure it would have been 10-for-10 for Cuse, but they probably woulda won at least 8 of 10.
Where's that guy/gal that kept repeating a prediction of a 15-16 season? He/she honestly believes we're only going 5-14 the rest of the way through?
Crimson, I easily agree Crean is no RP and will never be. But that means little in this argument. Here is the deal, in the same timeline how many games of 2 on 2 would Jordy and Freshman Yogi win against Russ and Siva. Yogi today is not Yogi 2012 and Jordy would tie for 8th out of that 4. Smith and Peyton are leaner and longer and harassed offensive guards with tenacity. Which also included the 2 from Cuse. The simple fact is those 2 sets of guards were better than Hall and Yog in tandem. Like I said 8-9 out of 10.
Didn't Hulls injure his shoulder in the first half of the Syracuse game?….Or was he playing with a bum shoulder injured in the previous game?
Putting a lot of heat on the guards for losing to Syracuse…I think it also had a lot to do with the capabilities of our guy in the middle. We needed more of a face-up center with quick feet and the ability to make the bullet pass. You can't move your offense slowly through the middle of the floor/top of the paint against Syracuse. You can't run any quick backdoors or pick up any wings slashing to the hoop with your back to basket….I think that's why McGary had such surprising success in the NCAA tournament that season…He was far more active against athletic and long teams….He was far better at being patient from the high post….Could face up and offer more options .Very quick around the glass and ferocious on the boards as well…Cody was a very strong rebounder …But as the opponents overall quickness on the floor was increased(more than just your opposing big gobbling boards), I think Cody struggled….Zeller was lunging against Syracuse…It was the most awkward he had looked for months… His limits in overall versatility were exposed.
Watford was a phenomenal deep threat…and also great at running/trailing on the break….But, again, the weakness in his game was the explosive burst and just the overall quickness/crispness from toes to fingertips…
The 2012-13 Hoosiers had a ton of talent…They didn't have a ton of speed and the right set of answers at many positions(not just the guard play)….Yogi may have been enough if we had some true quickness in the middle(or maybe even the baseline to counter all the attention Dipo could command.
Maybe I'm wrong, …It just didn't appear Zeller was an "everything hinges" type guy against a full array of quick feet and length. All the hype means zilch when you face a type of overall speed you're just not used to…The Big 10 doesn't prepare many teams for a group like Boeheim puts together….
If you could put three of the guards we have today on the 2012-13 Hoosier team(even give Yogi one more year of experience), I still don't believe it would have brought anymore success against Syracuse…
Perea is more active around the rim than Zeller….and sometimes he even shows flashes of developing into a far better passer…Perea has much better vision than he is given credit. Hartman and Troy would give us more than Dipo and Watford.


This scholarship is open to U.S. high school seniors and adult students entering their freshman year who reside in the Connecticut Community Foundation's 21-town service area. Students must have a grade point average of B- or higher and must attend a public college in Connecticut.
This scholarship is open to U.S. high school seniors and adult students entering their freshman year who reside in Waterbury, Connecticut, and plan to attend a public Connecticut college/university. Students must have a grade point average of B- or higher and demonstrate exemplary community service.


A part of home security is making a property easily identifiable and nothing gets the job done better than the quality Letters and Numbers available at TradeLocks. With a great selection of options both in finishes as well as fitting methods our range of Numerals and Letters is the ideal choice for any locksmith.
Our range of fantastic Letters and Numerals have several options available to ensure you are able to provide your clients a variety of options to choose from. Varying in prices you will be able to find the ideal product to suit your client's needs and budget.
There are three types of Letters and Numerals in different price ranges. The first option is the unmatched 3"Self-Adhesive Letters and Numerals. All are in Times Roman Font which is easy to read and recognize, large enough to be seen from afar, and designed to take no more than several minutes to affix onto any surface. Featuring the highly sought after Nanocoast technology the Letters and Numerals which ensures resistance to corrosion, rusting, and the elements in Scotland, Ireland, and Great Britain. Designed so the fixings are completely hidden the numerals are not only durable but also very attractive.
Easy to read from a distance the 3"Screw Fix Numerals and Letters feature the New Times Roman font and are a favourite of homeowners. With colour coatings in a variety of colours it's the ultimate choice at the perfect price. Each Letter and Number comes with matching colour screws to complete the vision.
The least expensive option are the 2" Screw Fix Letters and Numerals available in a variety of finishes. These are ideal for those clients that are allowing for a limited budget for home identification but still want attractive and durable Letters and Numerals.


"Outcome measurement" is more than a buzzword, and tracking and using outcomes well is critical to the health and reputation of an organization. Unfortunately, it can also seem like one more demand on organizations that don't have systems in place or trained staff for capturing this information. Through this training, Charitable Allies and Prosperity Indiana will help you understand how to measure and demonstrate your effectiveness through outcome measurement. By the end of the afternoon, you'll understand what outcomes are, their importance for improving and growing programs, and which outcomes are most important to your organization. We'll also address some of the challenges associated with outcomes measurement and tools or strategies for overcoming these in a small organization.


I'll admit to being a little mystified by the current fascination with the cheesier byways of African music - '70s and '80s Afro-Rock, Afro-Disco and the like. The tracks on Frank Gossner's collection Lagos Disco Inferno, for example, strike me as cheap-sounding and derivative. But what do I know? The first pressing of LDI, released in May, has already sold out. And if you think it's just ironic hipsters in Brooklyn who are boppin' out to this stuff, check out With Comb and Razor or the many Naija message boards out there. They prove that Nigerians of a certain age are still pining for the sounds of Ofege, Harry Mosco and Doris Ebong. It all goes to show that African music, as listened to by Africans themselves, has never been as exalted or "pure" as we outsiders may have once thought.
Back in the day, Christy Essien (later Christy Essien-Igbokwe) was the queen of disco music in Nigeria. She cut her first album, Freedom (Anodisc ALPS 1015, 1976), when she was sixteen, and copies of her '70s pressings today command astronomical prices on Ebay. Essien was just one of a cohort of female singers who made a splash in Nigeria in the '70s & '80s, like Onyeka Onwenu, Patty Boulaye and Martha Ulaeto, and if you want to know more, Uchenna Ikonne discusses them extensively here. According to Uchenna, Essien's 1981 outing Ever Liked my Person? (Lagos International LIR 1), was meant to take her to the next level of international stardom, and it certainly made an impression in Nigeria, where henceforth she would be known as "Nigeria's Lady of Songs."


text:
Mid morning the shares were down almost 7% to $3.47.
Analysts said the market was concentrating on the 2019 outlook.
The company gave guidance for the year to December 2019 of underlying EBITDA (earnings before interest, tax, depreciation and amortisation) of between $152 million and $162 million.
Analysts at Macquarie Wealth Management say the guidance "disappoints", with implied gross profit growth of just 2.1% to 5.5% compared to expected mid to high-single digits.
"Guidance for underlying EBITDA of $152-$162m implies a fairly conservative take on organic earnings growth," the analysts wrote in a note to clients.
Macquarie Wealth Management described the ad market as tricky with Ooh!Media management cautious on the June quarter, given the close proximity of the NSW and Federal Elections and Easter.
CEO Brendon Cook, releasing annual results, spoke of potential slowing of ad spend during the elections.
"The thing is, out of home doesn't necessarily benefit during an election," he said at the analyst briefing.
"We don't have the makeups to offset a slowdown".
In the industry overall, the analysts see out of home ad spend up 7% in 2019, down from 10.8% in 2018.
But revenue is skewed to the second half of the year.
"Sustaining the revenue growth trends will be a key to unlocking the benefits of improving operating leverage and re-accelerating earnings growth," the analysts write.
Ooh!Media yesterday posted a 27% increase in full year revenue to $482.645 million on the back of the Adshel acquisition
However, net profit after tax was down 4% to $31.6 million because of acquisition and merger-related costs. Underlying profit, before the one-off costs, was up 18% to $51.1 million.
See: Adshel acquisition boosts Ooh!Media's digital revenue by 27%
Ooh!Media shares down almost 7% after full year results
By AdNews | 26 February 2019
Shares in Ooh!Media fell in early trade on the ASX today following the release of the out of home group's full year results yesterday.
Ooh!Media
Adshel acquisition boosts Ooh!Media's digital revenue by 27%
Two for the price of four: OOH's new horizons
Ooh!Media completes Adshel rebrand


text:
Magazine POLY
Digital Versions
Innovatio (Research Webzine)
Carrefour de l'actualité
Polytechnique Montréal's Nanorobotics Laboratory unveils a one-of-a-kind medical interventional infrastructure
August 24, 2016 - Source : NEWS
Half a century after the release of the film Fantastic voyage, science upstages fiction with Professor Sylvain Martel's nanorobotic agents designed to travel in the human body to treat cancer.
Fifty years to the day after the film Fantastic Voyage was first shown in theatres, the Polytechnique Montréal Nanorobotics Laboratory is unveiling a unique medical interventional infrastructure devoted to the fight against cancer. The outcome of 15 years of research conducted by Professor Sylvain Martel and his team, it enables microscopic nanorobotic agents to be guided through the vascular systems of living bodies, delivering drugs to targeted areas.
An action-packed 100,000-kilometre journey in the human body
Fantastic Voyage recounted the adventure of a team of researchers shrunk to microscopic size who, aboard a miniature submarine, travelled into a patient's body to conduct a medical operation in a surgically inoperable area. This science fiction classic has now been eclipsed by procedures and protocols developed by Professor Martel's multidisciplinary team comprising engineers, scientists and experts from several medical specialties working together on these projects that herald the future of medicine.
"Our work represents a new vision of cancer treatments, with our goal being to develop the most effective transportation systems for the delivery of therapeutic agents right to tumour cells, to areas unreachable by conventional treatments," says Professor Martel, holder of the Canada Research Chair in Medical Nanorobotics and Director of the Polytechnique Montréal Nanorobotics Laboratory.
Conveying nanorobotic agents into the bloodstream to reach the targeted area right up to the tiniest capillaries without getting lost in this network stretching about 100,000 kilometres—two-and-a-half times the Earth's circumference—is a scenario that has been turned into reality. This is an adventure-filled journey for these microscopic vehicles that must confront the powerful onslaught of arterial blood flow, the mazes of the vascular network and the narrowness of the capillaries—just like the film's heroes!
"Doctors" invisible to the naked eye
To conduct this fantastic voyage, Professor Martel's team is developing various procedures, often playing a pioneering role. These include navigating carriers just a fraction of the thickness of a hair through the arteries using a clinical magnetic resonance imaging (MRI) platform, the first in the world to achieve this in a living organism, in 2006. This exploit was followed in 2011 by the guidance of drug-loaded micro-transporters into the liver of a rabbit.
Limits to the miniaturization of artificial nanorobots prevent them from penetrating the smallest blood vessels, however. For this, Professor Martel plans to have them play the role of Trojan horses, enclosing an "army" of special bacteria loaded with drugs that they will release at the edges of these small vessels.
Able to follow paths smaller than a red blood cell, these self-propelled bacteria move at high speed (200 microns per second, or 200 times their size per second). Once they are inside a tumour, they are able to naturally detect hypoxic (oxygen-starved) zones, which are the most active zones and the hardest to treat by conventional means, including radiotherapy, and then deliver the drug.
Professor Martel's team has succeeded in using this procedure to administer therapeutic agents in colorectal tumours in mice, guiding them through a magnetic field. This has just been the subject of an article in the renowned journal Nature Nanotechnology, titled Magneto-gerotactic Bacteria Deliver Drug-containing Nanoliposomes to Tumour Hypoxic Regions. "This advanced procedure, which provides optimal targeting of a tumour while preserving surrounding healthy organs and tissue, unlike current chemotherapy or radiotherapy, heralds a new era in cancer treatment," says Dr. Gerald Batist, Director of the McGill Centre for Translational Research in Cancer, based at the Jewish General Hospital, which is collaborating on the project.
Professor Martel's projects also focus on the inaccessibility of certain parts of the body, such as the brain, to transporting agents. In 2015, his team also stood out by successfully opening a rat's blood-brain barrier, temporarily and without damage, providing access to targeted areas of the brain. This feat was achieved through a slight rise in temperature caused by exposing nanoparticles to a radiofrequency field.
"At present, 98% of drug molecules cross the blood-brain barrier only with great difficulty," notes Dr. Anne-Sophie Carret, a specialist in hematology-oncology at Montréal's Centre hospitalier universitaire Sainte-Justine and one of the doctors collaborating on the project. "This means surgery is often the only way to treat some patients who have serious brain diseases. But certain tumours are inoperable because of their location. Radiation therapy, for its part, is not without medium- and long-term risk for the brain. This work therefore offers real hope to patients suffering from a brain tumour."
$4.6 million in equipment for a one-of-a-kind future medical laboratory
This new investment in the Nanorobotics Laboratory represents $4.6 million in infrastructure, with contributions of $1.85 million each from the Canada Foundation for Innovation (CFI), and the Government of Québec. Companies including Siemens Canada and MËKANIC - Research and Technology have also made strategic contributions to the project. This laboratory now combines platforms to help develop medical protocols for transferring the procedures developed by Professor Martel to a
clinical setting.
The laboratory contains the following equipment:
a clinical MRI platform to navigate microscopic carriers directly into specific areas in the vascular system and for 3D visualization of these carriers in the body;
a specially-developed platform that generates the required magnetic field sequences to guide special bacteria loaded with therapeutic agents into tumours;
a robotic station (consisting of a robotized bed) for moving a patient from one platform to another;
a hyperthermia platform for temporary opening of the blood-brain barrier;
a mobile X-ray system;
a facility to increase the production of these cancer-fighting bacteria.
"We are pleased to contribute to the development of state-of-the-art infrastructure in Montréal that will help create medical procedures that promise to revolutionize cancer treatments," says Gilles Patry, CEO, Canada Foundation for Innovation.
For her part, Dominique Anglade, Québec Minister of the Economy, Science and Innovation and Minister Responsible for the Digital Strategy, states: "The Government of Québec is proud to support Professor Martel's work, which reflects the excellence and avant-gardist nature of Québec research in the life sciences sector. Moreover, the numerous partnerships established in the Nanorobotics Laboratory are bolstering the industry's expertise and capacity to innovate."
Dr. Gilles Soulez, whose team at the imaging research platform of the research centre of the Centre hospitalier de Université de Montréal has been the first collaborator with Professor Martel's team in the development of these protocols, states: "The nanomedicine heralded by Professor Martel's projects will enable us to improve the targeting of tumours during liver-tumour chemoembolization procedures and thereby to treat tumours more effectively while lowering systemic toxicity and reducing side effects."
Christophe Guy, CEO of Polytechnique Montréal, says: "The projects being conducted by Professor Martel and his team are representative of our institution's leadership in biomedical engineering teaching and research. They also embody our vision of an area of research that has a positive impact on society and our fellow citizens."
Professor Sylvain Martel's expertise fact sheet
Martel, S. (2016). A microscopic submarine in my blood: Science based on Fantastic Voyage. Singapour: Pan Stanford Publishing.
Legions of nanorobots target cancerous tumours with precision
Professor Martel's works get support from Movember Foundation and Prostate Cancer Canada
All years2021202020192018201720162015201420132012201120102009200820072006200520042003200220012000
All sourcesNewsMagazine PolyInnovatioIn Brief
All languagesFrenchEnglish