On August 1st, 2018, at approximately 8:00 P.M., a Newport Police Officer observed a vehicle traveling on East Justis Street in Newport playing loud music, in violation of the Delaware Traffic Code, according to police.
Officials said the officer initiated a traffic stop and made contact with the operator of the vehicle, Marion Woodard Jr., 28, of Wilmington. Based upon events that occurred during the interaction with Woodard, the officer summoned a New Castle County Police Narcotics Canine Team to respond to the traffic stop. Upon the arrival of the Canine Team, Canine "Prezzi" provided a positive indication for controlled substances on the vehicle that Mr. Woodard was occupying.
Woodard was found to have 22 bundles of heroin (approximately 286 bags) secreted in his groin area, according to police. He was also found to be in possession of $280.00 in cash, which was seized as a result of this investigation.
The Newport Police Officer was assisted by an Agent of the Delaware Alcohol and Tobacco Enforcement (DATE) and Delaware Probation And Parole Officers during this investigation.
Woodard was charged with loud music or noise which is audible from a distance of 50 feet or greater from a vehicle, possession of drug paraphernalia, possession with the intent to deliver heroin in a tier 2 quantity, and tampering with physical evidence.
He was arraigned at the Justice of the Peace Court 11 where he received a $13,100.00 secured bail.
He was also subsequently charged with a violation of probation and remanded to the Howard R. Correctional Institution after failing to post bail.


North Battleford is a city of about 15,000 in northwestern Saskatchewan, Canada. It is directly across the North Saskatchewan River from the Town of Battleford, which had about 4,000 people. Together, the two communities are known as "The Battlefords".
The name Battleford is derived from the nearby river of the same name which was known as the "Fighting River" because it once marked the boundary between the Cree and Blackfoot Aboriginal Nations. In 1905, North Battleford came into being when the Canadian Northern Railway built a railway on the north side of the North Saskatchewan River.
The city is an administrative centre and service hub for the economic, education, health and social needs of the region.
The weather in The Battlefords is generally dry and sunny. Summer daytime temperatures range from 18°C to 35°C (65°F to 95°F). Evenings are cool, requiring a light sweater or jacket. Winter temperatures vary from +5°C to -30°C (41°F to -22°F). There is sufficient snowfall for winter activities and sports.
North Battleford is 137 km northwest of Saskatoon on Highway 16, and 239 km southeast of Lloydminster.
Crown Cab (+1 306-445-8155) serves the Battlefords and area. They also offer a wheelchair accessible van and car wash open 24 hours. Their office is located at 1072 - 102nd Street North Battleford.
Allen Sapp Gallery, #1 Railway Ave. E, ☎ +1 306-445-1760. Displays artwork of renowned Cree artist Allen Sapp. Gallery has a mixture of world class art, native artifacts, and audio visual shows. It has a unique museum which offers a blend of Cree culture, history, and deeply personal insights into one man's experience of growing up Cree at the turn of the century. The gallery was the winner of the 1999 and 2002 Attractions Canada "Best Provincial Indoor Site" award. Free.
Western Development Museum, Juntion Hwys 16 & 40 E, ☎ +1 306-445-8033. 9AM-5PM. The museum tells the story of agriculture through preservation of farm equipment and a 1920s outdoor farm and village complete with steam locomotive and annual festivals. This is one of four branches of the Saskatchewan Western Development Museum. This branch focuses on the agricultural history of Saskatchewan, including a pioneer village. A prominent feature is the former Saskatchewan Wheat Pool grain elevator No. 889 from Keatley, Saskatchewan. The grain elevator was moved to the museum grounds in 1983.
Battlefords Wildlife Federation Nature Centre, Rivervalley Drive (southwest of North Battleford), ☎ +1 306-445-4244. Tu-Sa noon-8PM. Located in the North Saskatchewan River Valley. The Battlefords is nestled in the heart of the Aspen Parkland between the boreal forests and the prairies, the centre is home to a wealth of plant and animal species. Experience more nature across the road at the Battlefords Goose Project. Free.
Gold Eagle Casino, Highway 16 (eastern entrance), ☎ +1 306-446-3833. Su-W 9AM-3AM, Th-Su until 4AM. The Gold Eagle Casino has 267 slot machines, 3 Card Poker, Texas Hold Em, Phil'em Up and Let It Ride. There is also 10 live game tables,Black Jack, Roulette and Poker Tables.
According to Statistics Canada, it is the most crime-plagued city in Canada. It has placed highest in the Crime Severity Index every year since 2009.
Battlefords Provincial Park. Set in rolling hills and woodland areas on the shores of Jackfish Lake. Lush lawns, golfing, camping, a beautiful beach, store, mini-golf, boat rentals and playground area. Open May long weekend to September long weekend. +1 306-386-2212.
Blue Mountain Outdoor Adventure Centre. Located on 1,440 acres of wooded hills, it features 30km of cross-country skiing and mountain bike trails, paintball, zip line, climbing wall, fear factor course, chalet, cabins, camping and a private lake. +1 306-445-4941.
Table Mountain Regional Park.This alpine ski area features a quad chairlift,variety of runs, terrain and tubing parks and is open early December to the end of March each year. +1 306-937-2920.
This city travel guide to North Battleford is a usable article. It has information on how to get there and on restaurants and hotels. An adventurous person could use this article, but please feel free to improve it by editing the page.
This travel guide page was last edited at 16:48, on 22 February 2019 by Wikivoyage user MuzikMachine. Based on work by Wikivoyage users Wrh2Bot, Ground Zero, Traveler100bot, Eco84, Traveler100, Amqui and Wrh2, Wikivoyage anonymous users 2001:56A:F290:8900:98C6:F0F5:8CD5:947E and 202.166.162.82 and others.


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text:
1 GrammarCommie's incivility
2 "This shit"
3 RW is terrible at dealing with drama
4 This chicken coop is stupid
5 I explain and apologize a bit
6 A proposal
7 An explanation
8 Archive this shit
GrammarCommie's incivility[edit]
As I trust you all know, @GrammarCommie, a once-effective RMF staff member, has recently fallen from grace, randomly cursing out people left, right and center and making threats of self-harm on multiple user talkpages (which have since been deleted), and has started a huge flame-war on his own talkpage as well, which has since rapidly devolved after numerous containment measures by moi failed. After getting a slap on the wrist from @Christopher for edit-warring over a collapse that had proven time and time again to be a lost cause, I was forced to watch helplessly as GC and @DuceMoosolini began exchanging insults and "fuck you"s, while GC tried shifting the blame onto others many times.
Trying to patiently deal with this irate editor has wasted a great deal of my time, and seems to have only led to me becoming an inciter of the flame-war, rather than a firefighter of it. I think it's time we started a coop for GrammarCommie over this rapidly-escalating drama before he becomes the next Mona. I'd recommend a temporary ban from the site to give him time to cool off (given the precedent set when we recently disciplined @Oxyaena similarly, as we have already tried a simple slap-on-the-wrist, and yet he continues to disturb the peace. --Goatspeed. Stalk meCircularR asoningPrototype lab 21:25, 25 March 2021 (UTC)
I think we should have better protocols for dealing with such situations in the future, for example if everyone just reverted and ignored GC's inflammatory comments I don't think this situation would have blown up like it has now. Plutocow (talk) 21:28, 25 March 2021 (UTC)
If you'd kept a lid on your need to settle petty scores, I would have stayed the fuck away Let me be fucking clear as fucking crystal. When you post on my talkpage with your chickenshit barbs, I get an email alert. Stay the fuck off my talkpage, and keep your fucking feuds to yourself. If your too fucking chickenshit to handle your own fucking fights, don't fucking start them with someone on a fucking rage bender. ☭Comrade GC☭Ministry of Praise 21:29, 25 March 2021 (UTC)
A coop for this? People don't know when to give people space, apparently. PanGalacticGargleBlaster (talk) 21:30, 25 March 2021 (UTC)
I move to adjourn this for a week. He's having a crisis. Piling on isn't going to help him or the site. Please reconsider spreading this to the coop. So many ECs within a minute. You've got shitty judgment, CircularReasoning. Nice going. Nutty Roux (talk) 21:31, 25 March 2021 (UTC)
I comment to point out that nothing I said to GC was unreasonable. Chef Moosolini's Ristorante ItalianoMake a Reservation 21:31, 25 March 2021 (UTC)
You're not helping Duce. Christopher (talk) 21:32, 25 March 2021 (UTC)
I am defending myself. Nothing I said was unreasonable. Chef Moosolini's Ristorante ItalianoMake a Reservation 21:32, 25 March 2021 (UTC)
This does not need to be a coop case. We have dealt with this several times before without coops.-Flandres (talk) 21:33, 25 March 2021 (UTC)
(EC) Best for both sides if he takes a vacation . Let's just be honest here. Very few people did so much to RW as GC. He is a overall a very good sysop and one of the most learned and read users here (despite having his bias). We both know that a lessern known user would be permabanned for what he did. But even though I strongly believe in equality under the law, this is not a court, this is a Internet project, and from the utilitarian point of view a user should be allowed to stay when he's capable of doing more good than harm. Is GC capable of that? I think so. But not right now. Life is shitty for many of us, and maybe if we ground him for a couple of weeks he'll come back better, the GC we all like, maybe not as a person, but as an editor. GeeJayK (talk) 21:36, 25 March 2021 (UTC)
UninspiringNickname's comments are frankly straight up bigotry however. It's not good that GC melted down the way he did (even if I can get where he's coming from with UN), but I'll be honest that, had I been involved in the discussion more (as opposed to looking into it afterwards and shaking my head and fearing that I'd be seen as vindictive if I had taken action), I'd probably have ATIMed or Cooped UN for bigotry. Their comments reek of ace exclusionism, which just ain't cool and if we're gonna coop anyone, let's make this coop just as much about UNs conduct.
As for GCs meltdowns; I personally can get past the self-harm part, although I really want us to have a discussion (and right now in this coop) on whether self-harm talk in this way is permitted. I have faith that GC isn't doing it out of suicidal ideation, as some editors have proposed (he seems to be doing it out of frustration). That being said, I have fears that even if it's not suicidal ideation for GC, it creates two very bad precedents that do need to pointed out, which is that it may cause suicidal ideation for other editors/BONs and that it creates a sort of snapback effect where people will eventually become afraid of pissing off GC in fear that they might be enabling his self-harm tedencies.
Outside of that, I have a question relating to some of your conduct CR; in your comments you claim that GC is giving left wing editors "more of a pass in shitposting" compared to our right wing trolls. Could you provide me with an example of this? I've been lurking a bit more recently, but most of what I tend to see is GC losing his shit at left wing editors who push crankery into pages. An example of this could be helpful to illustrate your point. Techpriest (I am Alpharius! / / / ) 21:37, 25 March 2021 (UTC)
The self-harm stuff is what I take exception to. Graphically describing how one wants to cut oneself is absolutely unacceptable to me, especially when suicide comes into it. I don't know about anyone else, but I don't need to read that shit, especially since I've had experience with the latter crisis. It's horrible and it could cause serious problems for someone who reads it. Chef Moosolini's Ristorante ItalianoMake a Reservation 21:41, 25 March 2021 (UTC)
Ah yes. I was unaware that he broke with those editors; but I stand by the other reasons I gave for giving him what I initially intended to be a simple slap-on-the-wrist; particularly the abuse of banhammer and user rights modification powers on me and @CorruptUser a few months ago for bullshit reasons, and the incivility callout part. --Goatspeed. Stalk meCircularR asoningPrototype lab 21:43, 25 March 2021 (UTC)
Yeah, that part is unacceptable. Given that GC at the moment has stepped down from the board (can he do that wantonly? as far as I know, the board does that stuff in meetings? I guess his resignation is handled in absentia then? I privately told him to ask cosmik when he asked me to remove him from the board since cosmik runs the logistics of the RWF afaik?) he should no longer have the power to screw around with the rights of other users. The incivility callout is... needed sure, but can we both at least agree that HBC delivers it in the usual subtlety of smashing a brick in your face repeatedly which didn't help the situation? (Which I want to remind you of, is a long standing problem with HBC in general). Techpriest (I am Alpharius! / / / ) 21:49, 25 March 2021 (UTC)
The staff right is mostly for show, all it lets you do is edit MediaWiki pages. Cosmik isn't on the board, he's been the ballot reader for some elections but that's about it AFAIK. Christopher (talk) 21:51, 25 March 2021 (UTC)
(EC)Speaking of...I would like to point out how many times we ALMOST resolved this, only for some other user like HBC or circular to prod it back into action. People should know better to provoke somebody in the middle of a meltdown, even if they happen to think he is pathetic for it. Ignoring them works better. What are you expecting to happen?-Flandres (talk) 21:55, 25 March 2021 (UTC)
Completely agree, I admit I was tempted to just mod-lock GC's talk page for a bit. Christopher (talk) 21:58, 25 March 2021 (UTC)
I hope to heaven that GC is alright. He should take a voluntary vacation, if he is as upset as he seems to be. I don't know how people can get so overwrought talking to strangers on the internet. Please stop with the recriminations, moderators included. Santa doesn't need to know. UncleKrampus (talk) 21:59, 25 March 2021 (UTC)
"This shit"[edit]
"This shit" has now been deleted from UninspiringNickname's talk. It is highly relevant to this coop, and is by a mile the most disgusting thing I've read on RW. Kauri0.o (talk) 21:42, 25 March 2021 (UTC)
It's an unfortunate blow-up, frankly. Disgusting? Nah. I do think it was an overreaction, but that didn't need a coop, frankly. :)
Minority groups sometimes do engage in their own stigmatizing, particularly in the past (eg there were a few homosexuals (example) who just couldn't fathom that bisexuals exist). I think the general sexual community overall these days is better at thinking of things in a spectrum than they used to be. Rigid labels are ridiculous. Kind of like music genres. In music, they are necessary for classification, but musicians may travel through genres in very fluid manners. Some people don't like it when musicians change (see those that booed Bob Dylan's electric foray or, to give a more modern example, pissed on Radiohead's IDM foray ) but in retrospective if it is a sincere change (instead of a crass one), the over-rigid tend to look silly when looking back.
On the other hand, social segmentation happens. Would I necessarily expect primal play at a leather convention? Shibari at a littles convention? It certainly might happen, and if it does it should be okay. But I wouldn't expect it, and the lack thereof wouldn't necessarily mean the root cause is phobic. Perhaps there was some asexual-hostile edits that I missed (yes, asexual exclusionism is a thing), but I wouldn't think *too* much of a LGBT focused group not accepting an asexual because they wanted to focus on LGBTs. I don't think that's necessarily the right approach (IMHO any sexuality-oriented groups should be inclusive and welcome all given there is a lot of fluidity) and I would question the need to flat out reject like that, but, again, given that social segmentation is a real thing everywhere, I would initially put it more in that category, or at least factor that phenomenon before getting too angry about it. PanGalacticGargleBlaster (talk) 22:49, 25 March 2021 (UTC)
RW is terrible at dealing with drama[edit]
Whether or not we coop GC, I feel this is something that needs to be addressed here. Our systems for addressing major drama are laughably incompetent. We have collapses, which should in theory discourage editing, but people ignore and often remove them anyway. Typical ways of preventing these conflicts such as protections and blocks rarely work when everyone is a sysop. Removing comments from non-ban evaders is discouraged even when there is no productive discussion that can come from them. Ultimately, on any other wiki this situation would have been resolved immediately after it started, but because of the weak systems it turned into an entire shitstorm. We should have a discussion on potential issues to resolve this problem. I am not suggesting everyone should be desysopped or anything drastic like that, I am just suggesting that we could use clear protocols to prevent obvious drama from flaring up. Plutocow (talk) 21:44, 25 March 2021 (UTC)
Discussing how to prevent drama whilst drama is ongoing is a bad idea. This can wait, and should be a discussion on the RW:CS talk page. Christopher (talk) 21:45, 25 March 2021 (UTC)
This chicken coop is stupid[edit]
Why are you catering to that random IP/accounts spammer's plea to start a chicken coop against GC? At any rate, I suggested him to lay off this wiki for a few days and I encourage everyone to do the same instead of starting this ridiculous chicken coop. MarioSuperstar77 (talk) 21:46, 25 March 2021 (UTC)
There is a problem, however, when he won't follow our advice. Plutocow (talk) 21:47, 25 March 2021 (UTC)
I am the one to give him this advice, ME. No one else has done that, all it takes me is checking the recent changes to notice that all there was is gossiping, mostly over GC losing his calm over another user. MarioSuperstar77 (talk) 21:57, 25 March 2021 (UTC)
In his latest unblock message he said he was only coming back to reply in the coop. It's hard to blame him for not staying away when people are talking about him. Christopher (talk) 21:48, 25 March 2021 (UTC)
Except that that's not factually true at all MSS77; that comment strongly indicates that you hadn't bothered to read my coop or look at my links. --Goatspeed. Stalk meCircularR asoningPrototype lab 21:57, 25 March 2021 (UTC)
All of it happened the same day, it is not a re-occurrence and it was provoked by UninspiringUsername who caused GC's reaction in the first place. Talk about strawmanning. When I copy a bunch of links I get called out for alleged "stalking", but apparently, you have zero problem doing it. MarioSuperstar77 (talk) 22:00, 25 March 2021 (UTC)
I don't really think UN is a "far-right user". Like. At all. GeeJayK (talk) 22:08, 25 March 2021 (UTC)
UN is not far right, but still a bigot. Read up on Asexual exclusionism if you're uncertain and contrast what's described there with what UN has said on their talkpage. Techpriest (I am Alpharius! / / / ) 22:16, 25 March 2021 (UTC)
So they are a bigot. So what? You want to argue about their prejudice? Is this the place? Close the freaking coop.UncleKrampus (talk) 22:26, 25 March 2021 (UTC)
Yes actually. Bigotry is part of RW:BLOCK and is against the CS. The coop is for dealing with editors and sysops who break our CS. I would prefer to have raised it in ATIM, but UNs conduct is equally relevant to this coop so we're doing it here now. Techpriest (I am Alpharius! / / / ) 22:33, 25 March 2021 (UTC)
I think me and UninspiringNickname can try to talk it through. --It's-a me, LeftyGreenMario!(Mod) 22:35, 25 March 2021 (UTC)
I'm not gonna lie, I didn't read the whole thing. But as far as I understand UN wrote about an episode of her life. I don't think IRL stuff is enough to coop and ban someone (unless if you're Michael Coombs), especially when people just asked her what happened. GeeJayK (talk) 22:53, 25 March 2021 (UTC)
Well shit, I thought it was take a bigot to lunch week. I used to do that a lot.UncleKrampus (talk) 23:14, 25 March 2021 (UTC)
No. UninspiringNickname criticized the idea of asexual exclusionism from LGBT+ spaces which can be construed as similar to trans exclusionism, bi erasure, etc. She brought up an example of her life to support her argument. --It's-a me, LeftyGreenMario!(Mod) 23:22, 25 March 2021 (UTC)
I explain and apologize a bit[edit]
I've expressed a death wish and stated that I was engaging in self harm. I don't believe in hiding my problems from others (see also my openness about being arrested) I did not threaten to commit suicide (I've tried in the past and could never follow through). I... I apologize if my frankness dredged up emotional health issues for others. I don't want you to have to go through the kind of stuff I go through emotionally. I'm not being sarcastic, I genuinely don't want anyone to live with the toxic mix of rage and depression that I live with. For that I'm sorry. Truly I am. ☭Comrade GC☭Ministry of Praise 21:51, 25 March 2021 (UTC)
Hey man, I've lived with a death wish for 20 yrs. You ever want to talk privately hit my email, my brother. Ace://about blank 22:09, 25 March 2021 (UTC)
I can sympathize with the depression and self destructive thoughts/behavior too GC. I'm better these days (despite appearances), but about 15-20 years back I was complete mess and used to harm myself regularly. The hostility/incivility towards the rest of the community is a problem, but at least I can understand that you don't necessarily have control over it always. I'd hope other editors had the sense to leave you be during such meltdowns, but knowing some folks over here it's not likely to happen.
I'd support the idea of mods giving GC an enforced block for few days to cool himself should something like this happen again. I don't think we need a coop for it though. Bongolian seemed to suggest that mods already have such right during the Oxy/Cory/IBF coop. Knight CommanderIn ServiceTo HerGoatness 22:27, 25 March 2021 (UTC)
A proposal[edit]
This is not a thing you can have a penalty vote on, just a piece of advice I hope you take to heart. When GC starts having these fits, just ignore him. Stop posting in the afflicted thread. After he has not been active for some time, collapse everything he said, and delete the revisions of some of the worse stuff. Engaging with somebody in that headspace gets you nowhere. You don't lose anything by not interacting with him. Sure, you can never trust or respect him and oppose his election to mod or tech or something should he run, but why provoke him into continually responding with more rage? Note this could also apply with some other users associated with causing drama.-Flandres (talk) 22:28, 25 March 2021 (UTC)
THANK YOU! While I am here, I suggest you, Grammar Commie, to add the sick template to your userpage like I did and move off the wiki for a few days to regain your composure. Don't let this wiki get in your head. MarioSuperstar77 (talk) 22:31, 25 March 2021 (UTC)
I can live with that. GeeJayK (talk) 22:33, 25 March 2021 (UTC)
We have a "sick" template? That's creepy and stupid. Ace://about blank 23:04, 25 March 2021 (UTC)
Ace, this is the dark future of this wiki - a template for all ills. Broken toe nail? template! Syphilis? template! Recreational serial killing? template! Necrophilia? template! LeucippusTalk 23:17, 25 March 2021 (UTC)
An explanation[edit]
Some of you seem to question my judgement for starting this coop, and seem to be under the impression that I was "piling on" GC- and some of you have even gone so far as to compare me to the likes of HBC and those BoN trolls with no life who try to use this page as a soapbox to air their grievances involving this person. But I'll gladly explain why I responded to him.
I only intended to call him out for reacting the way he did in a way far better than HBC did, and advise him to take a break from our site. I didn't realize it would trigger another of his outbursts. The reason why I edit-warred to keep the collapse on was because I was afraid that another flame war was coming- and I felt vindicated by the fact that, about an hour or so after he initially reverted it, Duce started to pile on in a considerably less polite manner, so I went into full-on panic mode. The reason why I resorted to starting this coop was because things were rapidly devolving, and I was mistakenly under the impression that the thing in the coop guidelines about "personal attacks" applied in this situation because of the precedent set by our recent coop of Oxy. In retrospect I should have just stopped at temporarily modlocking his talkpage, where the shitstorm seemed to be largely localized. Feel free to archive this.
As an additional note though, I think we should change the CS so that incivility can be addressed with a coop; the existing system, as others have pointed out, doesn't seem very effective. --Goatspeed. Stalk meCircularR asoningPrototype lab 22:56, 25 March 2021 (UTC)
OK. Why not withdraw your coop case. If no one objects, we can be done with it. I imagine GC will take some time off and rest up for all the work in front of 'em.UncleKrampus (talk) 23:18, 25 March 2021 (UTC)
I'm just waiting for closure on my explanation, as some have made some pretty serious accusations by comparing me to HBC and drive-by concern trolls, which did not sit well with me after all I've done for this site over the past two and a half years. People need to stop jumping to huge conclusions with only circumstantial proof. --Goatspeed. Stalk meCircularR asoningPrototype lab 23:23, 25 March 2021 (UTC)
"Comparing" is an exaggeration, all I said was that you were catering to that IP user because they were calling for me I and GC to have a Chicken Coop while claiming that we were the worst thing that ever happened to RationalWiki. And, I was not specifically talking about you, I assumed multiple people were on this Chicken Coop with all the gossiping surrounding GC at the time. MarioSuperstar77 (talk) 23:32, 25 March 2021 (UTC)
Anyhow, it is getting late, if you ever bother to reply, don't expect a response. I'll try not to come back here for now as I promised to myself yesterday. MarioSuperstar77 (talk) 23:33, 25 March 2021 (UTC)
Archive this shit[edit]
GC needs to understand there are firm boundaries for his continued participation here, but the key issue of the dividing line between acceptable / unacceptable ways of talking about self-harm / suicide / personal crisis is a Community Standards matter, and should be discussed, and eventually codified, there. Helena Bonham Carter (talk) 23:20, 25 March 2021 (UTC)
I couldn't agree more. Spud (talk) 23:33, 25 March 2021 (UTC)
Also agree, nothing good will come of this, GC has decided to leave of his own accord. Just end it. Christopher (talk) 23:36, 25 March 2021 (UTC)
Alrighty then, since closing this doesn't seem too controversial... — Unsigned, by: CircularReasoning / talk / contribs

redpajama_set_name: RedPajamaCommonCrawl


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PALO ALTO — From falconry to the manufacture of mountain climbing gear to retailer and environmental activist, Patagonia and its founders have morphed so many times that its new outlet here may seem like an afterthought.
But the new store is part of Patagonia's strategy to target a younger and more local population than it captures at its store in San Francisco near Ghirardelli Square, said Palo Alto store manager Jennifer Drew.
The customer base in San Francisco is predominantly tourists and business travelers. "I think Palo Alto will be a lot of locals, college students and outdoor fanatics," Drew said.
The Palo Alto store, at 525 Alma St. near University Avenue, not far from Stanford Shopping Center, opened June 18, almost two weeks before its expected June 30 opening. A grand opening celebration is planned for July 14.
The new outlet is about 3,500 square feet, about 1,000 square feet bigger than the San Francisco store, but both stores carry similar stock. The retail chain specializes in attire for mountain climbing, skiing and surfing, as well as lifestyle sportswear, but the Palo Alto store may offer a greater volume of merchandise in some additional styles, Drew said.
It will employ about a dozen people, just as the San Francisco store does. Offerings from the company's Patagonia.com Web site include a "travel beanie" for $34, and jackets range from $64 to $325, depending on material and weight.
Retail analysts say Patagonia has an unusual internal culture stemming from its origins.
In 1953, when company founder Yvon Chouinard was 14, he joined a falconry club and trained the soaring birds to hunt. To collect them in their aeries, Chouinard learned to rappel down cliffs and infiltrate their turf. The rappelling gave him a taste for rock and mountain climbing. As a young man he and his buddies swarmed over the West's mountains and rocky formations.
According to the company's account, each time Chouinard descended from a climb, he returned with another idea for improving climbing gear, whether for tools or clothing.
He started by improving pitons, the spike the climber drives into rock or ice for support. Chouinard made them reusable and lighter so the climber no longer had to leave them in the side of the mountain. Instead, climbers can carry just a few, rather than a weighty sackful.
Since those early days, Patagonia has gone on to innovate fabrics. Company leaders discovered that certain fibers, such as cotton, were grown with such a heavy load of pesticides as to be distasteful to Patagonia's ethic. The company turned to organic cotton and hemp and developed its own fibers.
In 1972, Chouinard started selling his goods by mail order. In 1975, he opened his first retail outlet in Ventura. The company sells still by mail order today, as well as online and in retail outlets throughout the world.
Patagonia has 23 domestic stores and 17 abroad.
Whalin said Palo Alto is a good venue for the brand. So does Chris McDonald, executive vice president of Abacus, a provider of data and database marketing services.
Patagonia's direct mail order and online sales activity in the area "already shows they have a very good base there," McDonald added.
"The quality of their equipment is so high that many people buy their nontech goods because of the association with that quality," he said.
The company is a strong supporter of environmentally focused nonprofit groups. It publishes a yearly compendium, Environmental Initiatives, listing the hundreds of recipients of its largess and explaining their missions.
Store manager Drew said, "Since we're all outdoor people, if it's a beautiful day and somebody has to go fly fishing, we try to let them go.
Reach Francine Brevetti of the Oakland Tribune at fbrevetti@angnewspapers.com or 510-208-6416.


Rachel Todd had dreams of appearing on the front cover of Vogue and gracing catwalks – but a rare disorder has left the 18-year-old aspiring model a prisoner in her own body.
The British teenager suffered a stroke last December, which left her paralyzed from head-to-toe. She can hear and think, but can only communicate by blinking and rolling her eyes.
The condition, known as locked-in syndrome, has been described by doctors as "the closest thing to being buried alive."
"It breaks my heart to see my beautiful daughter like this," Rachel's dad, Gordon, told The Sun.
"Rachel loved fashion. She had been to London to get her photos done for her modeling portfolio. Now look at her. She's fed through a tube and needs 24-hour care. She doesn't deserve this living hell."
The condition is a rare neurological disorder characterized by complete paralysis of voluntary muscles in all parts of the body except for those that control eye movement, the National Institute of Neurological Disorder said on its Web site. There is no cure for locked-in syndrome or a standard course of treatment.
Still, Rachel has shown signs of improvement – even managing to smile.
"People in her condition are prone to infection and most don't live long," her father said. "But we pray every day that she continues to get better. I just want some dignity for her. We live in hope."


text:
Rimbey Spartans
Rimbey Renegades
Radio station pulls 'Baby It's Cold Outside', citing MeToo movement
A Cleveland radio station show host called the 1944 song 'very manipulative and wrong'
The first day of December means radio stations all over the world are infusing holiday tunes into their daily track list.
But at one Ohio station, a notable Christmas classic has been nixed in light of the Me Too movement.
According to local media reports, listeners complained to Star 102 Cleveland that Baby It's Cold Outside was inappropriate. The radio station announced it would be pulling the song earlier this week.
The move comes despite a majority of listeners saying they wanted the song to be played in a poll conducted on the radio station's Facebook page.
In a blog post on the station's website, show host Glenn Anderson said that he didn't understand the decision himself until after reading the lyrics to Frank Loesser's 1944 hit.
The song, which won an Oscar in 1950 for Best Original Song and was featured in Neptune's Daughter, plays like a conversation between a man trying to persuade his female guest to stay with him for the night, instead of risk the journey home in the cold depths of winter.
The song features the opening lyrics, "I really can't stay – Baby it's cold outside, I've got to go away – Baby it's cold outside."
Other lyrics include:
"I ought to say no, no, no – Mind if I move in closer?
At least I'm gonna say that I tried – What's the sense in hurting my pride?"
Anderson said "it was a different time" when the song was first written. It has gone on to be covered by Lad Gaga and Joseph Gordon-Levitt, Rod Stewart and Dolly Parton and was featured in the movie Elf.
"But now while reading it, it seems very manipulative and wrong," Anderson said.
"The world we live in is extra sensitive now, and people get easily offended, but in a world where #MeToo has finally given women the voice they deserve, the song has no place."
'Uber for snow removal:' New app inspired by Canada's winter weather
'Baby, It's Cold Outside' yanked from some Canadian radio stations
Dean Edge wins Livestock Auctioneer Championship Midwestern Regional Qualifying Event
Semi-finals coming in June
Cold snap continues, schools closed and buses not running in Wolf Creek School Division
School closure continues for third day
Wolf Creek Public Schools' buses are cancelled and schools are closed
High schools will remain open only for students writing diploma exams
Wolf Creek buses not running today
Extreme cold warning in effect
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© 2020, Rimbey Review and Black Press Group Ltd.


Slap these buns or sliders together for a quick party treat or to serve friends on game day. Gouda, bacon and cream cheese makes for an irresistible combination.
Cut buns in half. Place bottoms in 9x13 inch pan.
Place equal amounts of back bacon on each roll bottom. Top with Gouda.
On each of the bun tops, spread a generous amount of cream cheese. Return tops to bottoms, to make sandwiches.
In a separate bowl, mix together butter, Worcestershire sauce, onion and Parmesan. Pour over the sandwiches.
Cover pan with foil and bake for 20 minutes or until warmed through.


We hope that you will join us for worship while you are in Lexington, Nicholasville, Versailles, Harrodsburg or anywhere in the Bluegrass Region. There are many factors that make choosing a church difficult or even intimidating. Below are some Frequently Asked Questions and their answers that we hope make your visit a little more comfortable. We want more than anything else for you to come and hear the Good News of Jesus Christ's life, death and resurrection with us here at St. John's. If your questions are not answered on this page, feel free to call our church office or use the form below to send us an email.
Our worship services combine all the traditional elements of the Divine Service with fresh, modern language that changes weekly. You can be confident that we will confess our sins together and hear Jesus' promise of forgiveness. We will hear three readings from the Bible. We will hear the Gospel preached. We will sing hymns accompanied by our pipe organ. We will pray together for our church family, our community and world. We will hear Jesus' Words of Institution as we break bread together for the Sacrament of the Altar. While our language may be fresh, our practice is deeply steeped in tradition. All of this will be printed for you in a service folder that makes your part truly simple. See a sample service folder here.
The Sacrament of the Lord's Supper is something that we truly value as Lutheran Christians. We value it so much so that we have chosen to take part in it every week. We know that God can offer no clearer a gift than the physical offering of Himself for the forgiveness of our sins and for the strengthening of our faith.
Am I sorry for my sins and desiring of God's forgiveness?
Do I believe in Jesus as my Savior?
Do I believe His body and blood are truly present in the sacrament in, with and under the bread and wine?
If your answer is yes to these questions, please join us at the Lord's Table.
We offer communion both with the common cup and individual glasses. If you would prefer the common cup, let the tray of glasses pass and the pastor will offer the cup to you. If you have any dietary restrictions, please see an elder before the service begins.
Knowing that God offers very real gifts to his family through the Divine Service, we would encourage children of all ages to worship with their families. Jesus encouraged his disciples to have faith like a child, and there is much that we can learn from the simple way that our children worship alongside us. Check out an article on this topic here.
In the narthex you will find bags of quiet toys for your children to enjoy during worship. There are also children's worship bulletins available weekly with activities for older children to use. We do offer a nursery during the 10:30am service for children under 4 years of age. We also have children's messages on the first and third Sundays of the month.
It is no surprise to us that kids are squirmy and occasionally loud and distracting. This is a natural side effect of worshiping with all the generations of God's family together. If you choose to step out to let a louder tantrum pass, please come back when it's over. There is a cry room in the rear of the sanctuary for these occasions. If anyone turns to look and see what's going on, please know that it is not in judgement but loving interest. Our family loves to see the little ones who worship with us.
While we understand that this may be one of the most stressful parts of visiting a new church, please trust that this is the least of our concerns for you. On any given Sunday, you will find both someone dressed in shorts, flip flops and a t-shirt, and someone dressed in a suit and tie. While some may say that we dress our best in respect for a God who gave us His best, another might say that they are thankful for a God who accepts us just as we are. Dress in a way that makes you feel comfortable.
As a visitor to our church home we want you to know that worship with us is intended to be comfortable and welcoming. We know that there are many personality types of visitors. Some prefer to be personally welcomed and introduced and some prefer to slip in quietly and unnoticed. Our service does usually include a Passing of the Peace time when it is normal for us to get up and shake hands with those seated around us. This is a great time to introduce yourself to someone nearby.
We take an offering every Sunday in support of the work of God's church. As believers, we respond to God's great love to us by returning some of what He has given us for the work of His kingdom. It is perfectly fine if you choose to get to know us a little better before putting anything in the plate. What you give and who you entrust it to, is a matter between you and God.


text:
describe("Initializing Jasmine suite test", function() {
  it("OK...true === true? I guess so", function() {
    expect(true).toBe(true);
  });
});

/**describe('Unit testing great quotes', function() {
  var $compile,
      $rootScope;

  beforeEach(module('app'));

  // Store references to $rootScope and $compile
  // so they are available to all tests in this describe block
  beforeEach(inject(function(_$compile_, _$rootScope_){
    // The injector unwraps the underscores (_) from around the parameter names when matching
    $compile = _$compile_;
    $rootScope = _$rootScope_;
  }));

  it('Replaces the element with the appropriate content', function() {
    // Compile a piece of HTML containing the directive
    var element = $compile("<cytoscape></cytoscape>")($rootScope);
    // fire all the watches, so the scope expression {{1 + 1}} will be evaluated
    $rootScope.$digest();
    // Check that the compiled element contains the templated content
    expect(element.html()).toContain("

");
  });
});
**/

redpajama_set_name: RedPajamaGithub


text:
International Rules
"I woke up and felt really tired and really sore, as if I'd played an intense match"
By Jackie Cahill
In an ideal world, former Armagh All-Ireland winner Marian McGuinness would have been jetting off on the 2020 TG4 All Star tour yesterday (Wednesday) morning.
Instead, she's in self-isolation having received confirmation of a positive test for Covid-19 last Friday.
McGuinness, who landed a TG4 All-Ireland Intermediate medal with the Orchard County in 2012, was invited on the All Star tour, which had been pencilled in for Austin, Texas, as a physiotherapist.
That's her job, too, at Cavan General Hospital, where she contracted the virus.
Now retired from the inter-county game, McGuinness has a wealth of club and inter-county memories to reflect upon, including county titles with Carrickcruppen, and Ulster glory in Armagh colours.
She had recently completed a switch to the Lacken Ladies club in Cavan, and was looking forward to getting a solid pre-season under her belt, in preparation for competitive fare.
But last Tuesday week, 34-year-old McGuinness first experienced symptoms of what would turn out to be the coronavirus.
Good news from Australia as Bríd Stack released from hospital and expected to make full recovery
"I felt sick and insanely tired," she recalls.
"I came home from work and went to bed at 6.30 in the evening, which I'd never do.
"I was telling myself that it was just in my head, because of all the talk about it, and my temperature was normal.
"But I woke up on the Wednesday and felt really tired and really sore, as if I'd played an intense match.
"I was still hoping it was in my head and I tried to do some exercise, squats and press-ups, but I couldn't do them.
"I thought that it would be best then that I didn't go to work and I developed a temperature later that day, and a small cough three days later.
McGuinness was tested on that Wednesday, and received a positive result for Covid-19 on the Friday.
She explains that, as it transpired, she contracted the virus from a hospital in-patient who had initially tested negative for coronavirus, and was in for a different illness, but who later became unwell and tested positive on another test.
Fortunate Sligo hoping to bounce back in 2021
McGuinness lives in Cavan town with two other physios, one of whom is also positive, and it's been left to the other to make breakfast, lunch and dinner, and knock at her housemates' room doors to let them know that food has arrived.
McGuinness, who's also a pilates instructor, says that she's feeling "quite good now", and "70-80 per cent better."
But she added: "It's a bit odd, yesterday I felt really bad again and spent the whole day in bed.
"Today, I feel I could go out and nearly go for a jog!
"The plan would be for me to go back to work after 14 days.
"So, if I feel well from today, and the next four days, that would be 14 days.
"But I felt so bad again yesterday and I'm not totally clear yet. It's not guaranteed that I'll feel really good in the next five says but I've never so much looked forward to going back to work!"
When asked for the best advice she would offer in light of the current pandemic, McGuinness responds: "Don't doubt yourself. Even my physio colleagues who have tested positive, we all doubted ourselves even when we were getting symptoms.
"I kitted it out in the first lockdown, so I am working away on my gym-based stuff"
"It's only that I had gone to bed early that evening and slept for 14 hours, and woke up feeling really bad….I had a responsibility to be sure.
"I was still 50-50 wanting to go to work but I thought no, don't doubt yourself and if you think you have symptoms, take time off work, isolate, and see how you are in a few days.
"If I had gone in that day, I would have spread it to five or six more people, at least.
"There are other symptoms not talked about as much. Smell and taste are the big ones for me – I still have no smell or taste at all."
And McGuinness adds: "This year, I made the big move from Carrickcruppen to Lacken Ladies, a senior club in Cavan.
"I was really looking forward to a really good pre-season and season with them, and getting to know everybody on the team.
"The minor girls were training with us as well and there was a nice bit of a buzz going.
"But that's been massively parked – I miss the social side as well as the training."
Antrim camogie on its way back as new faces give a 'new lease of life'
"If we can do the job on Saturday, then obviously that would be the pinnacle of it all"
Galway and Cork to play All-Ireland semi-final in Dublin
Free-scoring Mackin lights up the ladies championship for Armagh
"We know how good Kilkenny are and it's going to take a massive performance to beat them in the Final."
"To sacrifice their own game...I thought they were absolutely immense"


William Prentice was the proprietor of a grocery store called W. R. Prentice in Foxboro, Ontario.
Donated by Don Priest in March 2006 (accession 2006-02).
Financial and property records relating to the W. R. Prentice store in Foxboro, Ontario, operated by William Robert Prentice and his wife Adelia.


text:
Q: AttributeError: 'FITSFigure' object has no attribute 'set_tick_labels_font' I am a beginner in programming. I am trying to produce two plots using APLpy and subplot and simple code.
The code is as following:
import matplotlib
matplotlib.use('Agg')

import aplpy
import matplotlib.pyplot as mpl

fig = mpl.figure(figsize=(15, 7))

f1 = aplpy.FITSFigure('snr.5500-drop.fits', figure=fig, subplot=[0.1,0.1,0.35,0.8])
f1.set_tick_labels_font(size='x-small')
f1.set_axis_labels_font(size='small')
f1.show_grayscale()

f2 = aplpy.FITSFigure('snr.2100-drop.fits', figure=fig, subplot=[0.5,0.1,0.35,0.8])
f2.set_tick_labels_font(size='x-small')
f2.set_axis_labels_font(size='small')
f2.show_grayscale()

f2.hide_yaxis_label()
f2.hide_ytick_labels()

fig.canvas.draw()

It gives me the error: AttributeError: 'FITSFigure' object has no attribute 'set_tick_labels_font'
Could you please help me?
Thanks in advance

A: Refer the docs for FITSFigure. The  error occurs because hide_yaxis_label and set_tick_labels_font methods dont exist in FITSFigure class so you cannot use them.
Change the code as follows :
f2.set_tick_labels_font to f2.tick_labels.set_font(size = 'small')
hide_yaxis_labels to axis_labels.hide_x()
hide_ytick_labels to tick_labels.hide_x()
Please read the documents for class/package before using it in your code.

redpajama_set_name: RedPajamaStackExchange


Company Profile : Pentad Securities Private Limited is a Private incorporated on 06 December 2012. It is classified as Non-govt company and is registered at Registrar of Companies, Ernakulam. Its authorized share capital is Rs. 110,000,000 and its paid up capital is Rs. 88,250,000. It is inolved in Activities auxiliary to financial intermediation, except insurance and pension funding.
The Relationship Manager / Executive will be Responsible for Acquiring HNI clients via cold calling and other means.
Maintaining client relationships and generate AUM from preferred clients.
Advising Affluent clients on their Investments and managing their overall.
2 - 5 years Skills.
Prior experience working in a Broking/Private bank/wealth management set up.


text:
Earth Records 600 Millionth Consecutive Cooler-Than-Average Month
Earth just had its 600 millionth straight cooler-than-average month, thanks to naturally driven cooling.
A historical reconstruction of the Earth's temperature by Northwestern University adjunct professor Dr. Christopher Scotese provides an illuminating and surprising comparison of today's temperatures to those of the past. And it's not what you think.
According to Scotese, the Earth "has alternated between a frigid 'ice house,' like today's world, and a steaming 'hothouse,' like the world of the dinosaurs."
That's correct, he described today's temperatures as frigid. It turns out that most of Earth's history since the explosion of life in the Cambrian Period nearly 600 million years ago was hotter than our climate today — a lot hotter, notwithstanding the views of former Vice President Al Gore (pictured above).
For fully two-thirds of that time, the Earth experienced temperatures that were much warmer than today. During these periods of "hothouse" conditions, there was no ice at either pole. We "only" entered our current "ice house" conditions about 50 million years ago.
Using the average temperature of the Earth for the past 600 million years, we have experienced 50 million consecutive years of below-average temperature. While factually correct and, for a climate geek and geologist like myself, quite interesting, this information has nothing to do with the current climate debate.
And neither does last week's widely publicized report by the National Oceanic and Atmospheric Administration (NOAA) that the planet had its 400th consecutive month with above-average temperature. Bear in mind that the "average temperature" to which they were referring was that of the 20th century. Well, duh.
Of course, recent temperatures would be higher than the 20th-century average. That is because the Earth's temperature has been increasing for more than 300 years. Had NOAA used a 300-year average, they could have added even more months of above-average temperatures because the average would have been even lower.
The blessed rise of temperature that we are experiencing is lifting us out of the death-dealing cold of the horrific Little Ice Age, when half the population of Iceland perished. The beginning of this warming started in the late 1600s, long before man could have had any effect on temperature.
In fact, the rate of warming over the first 40 years of the trend, extending into the early 1700s, was several times the rate of the 20th-century warming and was 100 percent naturally driven.
At least the first 150 years of our current warming trend were also entirely naturally driven — and contributed about the same amount of warming as the past 150 or so years, during which we have been adding CO2 to the atmosphere.
The question is not whether the planet is warming. It is, and demonstrably so. We know this from both direct measurement and thousands of historical records.
The real question is, did the natural forces that were driving the temperature increase in the 17th century or, for that matter, over the past hundreds of millions of years, suddenly stop for some reason in the 20th century? Of course not, but that is what the ayatollahs of alarmism want you to believe.
So why the media firestorm and portrayal of the latest data as dangerous? H. L. Mencken warned us of imaginary "hobgoblins of alarm" that governments needed to create to frighten the population into accepting onerous regulations such as the Paris climate accord. Climate change today is one of those hobgoblins of alarm used to convince people that our current warming is "unusual and unprecedented" when it is neither.
Six hundred million months of below-average temperature, or 400 months of above-average temperature? Both are true, depending on which metric you choose to use, but the media are publicizing what is designed to best promote the political agenda of catastrophic climate alarm.
[Originally Posted to Lifezette.com]
Evidence Says Offshore Wind Development Is Killing Lots of Whales


text:
People, Scene October 5, 2019 October 5, 2019
Meet Chef Andrew Wong, who has created the bountiful menu at Baoshuan, The Oberoi New Delhi
by Priya Pathiyan
It has all the quintessential elements that you usually find in a typical Chinese restaurant. The slatted ceiling reminiscent of a ribbed hand fan, the vases, embroidery and tassles that adorn some of the walls, the glass sconces shaped like stacked Chinese lanterns, dragon-like motifs manifesting themselves on chairs and a predominance of red and dark wood accents may all sound like the trite traditional treasures you've come to expect. And yet the stylish 70-seater Baoshuan, on the rooftop of The Oberoi, New Delhi, is somehow greater than the sum of its many parts. The overall feel is fresh and on point, even in the private dining for 10 that's all burnished brass and glistening glass.
The timeless space is perhaps the perfect foil for the menu, which draws from China's centuries old culinary roots even though it's rooted firmly in the present. It's an innovative take on traditional recipes that gives patrons what they want, and when possible, introduces the open-minded amongst them to 'future favourites'. London lad Chef Andrew Wong is the man behind Baoshuan's menu and a mentor to the talented team. As the driving force behind two of his own restaurants, one of which has won the coveted Michelin star for ostensibly 'retaining the essence of a dish, whilst adding an impressive lightness and intensity of flavour', he's won multiple awards and been hailed as chef of the year. We talked to the dim sum dynamo about his culinary journey and what we can expect from him next. Here are excerpts from the interview…
Luxurylaunches: Was it initially a culture shock for you when you travelled around China's rich culinary landscape and studied the cuisine in the heartland of its origin? Do you recall an incident from that period that impacted your career as a chef?
Chef Andrew Wong: Growing up, we spent a lot of time in China so it wasn't a sense of a large-scale culture shock. However, it was the first time in my life that I was living and seeing, first-hand, the sheer scale of diversity that existed between regions. Chefs, for example, would never refer to themselves as 'Chinese chefs' but would be regionally specific, calling themselves 'Sichuanese chefs' or 'Cantonese chefs'.
LL: From Beijing Khao Ya to Cantonese dim sum, you seem to have explored many regions and dishes of China. Do you have a favourite cooking style or ingredient or philosophy that is at the root of all your culinary creations?
Chef AW: What is important for all our restaurants in London and in Delhi, is to show our guests the plethora of flavours that exist throughout China. I will always have a soft spot for Cantonese cooking though, especially Dim Sum, as it is such a specialised, artisanal craft that takes decades of practice to perfect. I dedicate many hours each day in repeatedly practicing my dim sum-making with the team to try to refine and improve all the time.
LL: It's been seven years since you opened Restaurant A. WONG in London. How often do you change the menu there? How do you manage to balance the ratio of classic dishes to the more modern versions of them using trendier ingredients? Are you a purist when it comes to traditional recipes?
Chef AW: Evolving a menu is constant, this happens both in London and in Delhi. Ingredients are not always available, and we are always striving to improve dishes. It is very important to me that the heart of all our dishes remain true to China and her gastronomy. Modernity of cuisine is just a natural evolution of cuisine; it will ultimately be the tradition of the future.
LL: How hard is it to retain a Michelin star? What, according to you, are the things you need to do to keep to that high standard?
Chef AW: Keeping standards high is a necessity. However, what is more important is that the restaurants constantly evolve and improve. Restaurants take years to develop their true inner character and when they blossom, it is so important to continue the growth, responding to guest feedback, yet keeping the team challenged and excited daily. I really look forward to the day that Michelin comes to India. India has all the ingredients for an amazing guide. I have been to Delhi six times now over the past 24 months, and each time, the diversity and quality of restaurants blow me away.
LL: When was the first time you visited India? Did you make a discovery about Indian cuisine and cooking techniques when you were here that you hadn't imagined existed before you came?
Chef AW: I first visited India just over two years ago. What both India and China have in common is a very unique set of cooking techniques that is yet completely undiscovered by the global culinary scene. For example, marination techniques, unique use of charcoal and tandoors, the use of spices, the use of chillies. I am sure there are so many things that I could mention that locals would completely take for granted, but as a chef unfamiliar with Indian techniques, I find them fascinating! Say, for instance, making set curd, the grinding of lentils to make dosas, the incredible range of breads, each one with a specific end-goal of softness or crispness. Every time I visit, I learn so much from the team, both at Baoshuan and at The Oberoi, New Delhi.
LL: How did it make you feel to know that Chinese food is so popular in this country?
Chef AW: Chinese food has travelled so well internationally. The very first Chinese restaurant in London in example is dated back to 1908. What really interests me is seeing how a local culture takes Chinese gastronomy and makes it their own, adding ingredients and evolving the cuisine to fit the local tastes and preferences. In India, the bond and relationship with Chinese food is very, very strong. Every day is a learning curve on finding the correct dishes from China that match people's taste preferences.
ALSO READ - Franck Juhel, President Montblanc India, and MEA speaks to Luxurylaunches at SIHH 2018
LL: Have you tasted 'Indianised Chinese'? What was your reaction to it?
Chef AW: I love it! It has nothing to do with China, but I love it! It's umami rich and spicy, who wouldn't like it???
LL: How did the mentorship at Baoshuan come about?
Chef AW: I have been in the industry for 17 years now. One of the most important things that I have learnt is that one must always try to surround themselves with people that they can learn from, people who share the same core values and sentiments. Before coming to India, I had no intention of ever opening more restaurants than A. WONG in London. However, interactions with the team at The Oberoi turned it all around for me; one couldn't help but feel the magic that exists here. I was overwhelmed with the sense of 'family' that still exists within a company that is so large and global.
LL: Did you decide on the name? Does it hold any special meaning/significance to you?
Chef AW: I have been working with a Chinese food anthropologist now for five years. Dr Das has in-depth knowledge about ancient recipes and how they have travelled over our 3,000-year-old culinary history. A lot of our dish development starts off from information that is supplied by her. She was instrumental in coming up with the name of Baoshuan. The word 'Baoshuan' literally translates to 'Chinese Treasure Ships' and celebrates the earliest travels from China to the Middle East and India. Fleets of ships would carry the very best of what China had to offer including silk, spices and grain to India in exchange for the incredible ingredients from here.
LL: How much time and research did you invest in creating the menu? How has the response over the months been and have you had to tweak anything over the past year?
Chef AW: Between myself and Chef de Cuisine ChuanXi Sun, who looks after the day-to-day running of the kitchen at Baoshuan, we must have a collection of over several thousand dishes in our notebooks, dishes from our past, dishes that we like, dishes that we would like to try. A menu can only have so many dishes so it is about making a collective decision of which dishes we think will work best. The menu at Baoshuan has constantly changed since the opening and will continue to evolve constantly. I have recently just returned from Baoshuan and on this visit, we concentrated on our exploration of dim sums and also fermented and pickled palate-cleansing dishes that traditionally are used to begin a meal. We are constantly trying to push the boundaries and possibilities of our dim sums at Baoshuan in order to keep our guests excited each time they visit. We now run an Infinity Brunch throughout the week, allowing guests to order an endless amount of handcrafted dim sums, appetisers and signature mains.
LL: How much did you need to adapt your recipes and the balance of flavours for the Delhi palate?
Chef AW: There are several inescapable truths about the Delhi palate, which are not universal, but pretty prevalent: the love for chicken, chilli and sauce is a very important part of what is perceived as familiar. Not all dishes in China will, of course, fit these criteria. Our menu at Baoshuan, now approaching two years of successful operations, now holds a nice balance between dishes that fit this brief, yet at the same time, also have dishes that don't. This allows for a wide range of options and choices for guests to try! A Chinese meal whether it be at A. WONG and Kyms in London or in Baoshuan in Delhi, is all about ordering an array of dishes that bring in contrasts in textures, temperature, spice levels, sauciness and crispness. When one experiences this, they are getting a true experience of what Chinese food is about.
LL: What modifications would you make to your menu in future in order to introduce well-heeled and well-travelled Indian diners to an even wider array of regional Chinese specialties? What are they ready for and what are they not yet ready to experience, in your opinion?
Chef AW: Menus as mentioned above are about creating a selection that allows for variety. A variety that allows our guests to see the diversity of China's 14 international borders and its 3,000-year-old gastronomic past.
LL: Tell us your vision for the new Kym's restaurant at London's Bloomberg Arcade and what else you have up your sleeve…
Chef AW: Kyms started off when Dr Das, the food anthropologist that we work with, sent me a photo. It was a photo of an etching inscribed onto a wall of a cave. Dating back to over 2,500 years ago, the picture very clearly showing a chef carrying out the process of 'Chinese roasting'. A process which remains pretty much unchanged today. This fascinated me – the timelessness of this technique. This became the core of the concept for Kyms, a celebration of the ancient art of Chinese roasting. What else do we have coming up? Restaurants take a long time to develop their unique character and, as a chef, the most exciting thing is watching them grow each day, watching guests grow with them in creating a warm, loving and unique restaurant that they enjoy themselves in.
Where: Baoshuan at The Oberoi, New Delhi
Dr Zakir Hussain Marg, Delhi Golf Club,
Golf Links, New Delhi, Delhi 110003
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2019 - Luxurylaunches.com


text:
Cement stocks decline
Stocks staged a mild recovery in early afternoon trade after hitting intraday low in mid-morning trade. At 12:26 IST, the barometer index, the S&P BSE Sensex, was down 98.73 points or 0.26% at 37,925.64. The Nifty 50 index was down 32.40 points or 0.28% at 11,438.30. Cement stocks declined.
The Sensex was trading below the psychological 38,000 level after falling below that level in early trade. Stocks edged lower in early trade, with the Sensex falling below the psychological 38,000 level tracking mostly negative Asian stocks. Key benchmark indices continued to trade lower in morning trade. Weakness persisted on the bourses in mid-morning trade.
The S&P BSE Mid-Cap index was off 0.23%, outperforming the Sensex. The S&P BSE Small-Cap index was off 0.32%, underperforming the Sensex.
The market breadth, indicating the overall health of the market, was negative. On the BSE, 1010 shares rose and 1470 shares fell. A total of 119 shares were unchanged.
Cement stocks declined. Ambuja Cements (down 1.78%), ACC (down 1.31%) and UltraTech Cement (down 0.38%) fell. Shree Cement (up 0.12%) rose.
Grasim Industries was off 1.65%. Grasim has exposure to the cement sector through its holding in UltraTech Cement.
Tata Motors fell 1.69%. Jaguar Land Rover during market hours today reported total retail sales of 36,144 vehicles in July 2018, down 21.6% year on year, primarily reflecting transitional issues in certain markets. For July Jaguar retail sales were 10,992 and Land Rover retail sales were 25,152 vehicles, down 15.2% and 24% respectively on the same month last year.
Retails for July were down in China (46.9%), reflecting continued market volatility in the first month of the duty change as well as trade tensions. Sales were also down in Europe (26.5%) and the UK (18.3%), impacted by the industry-wide issue of delays in WLTP certification of 2019 model year vehicles.
Retail sales were also down in North America (9.5%), resulting from softer industry volumes (down more than 3%) combined with foregoing some higher discounted business and later timing for new model year launches this year compared to a year ago.
Zensar Technologies rose 5.77% to Rs 1,264.50 after consolidated net profit rose 13.32% to Rs 83.91 crore on 11.04% increase in net sales to Rs 904.66 crore in Q1 June 2018 over Q4 March 2018. Separately, Zensar Technologies said that its board has set 10 September 2018 as record date for ascertaining entitlement to sub-divided shares. The announcement was made after market hours yesterday, 9 August 2018. At its meeting in April 2018, the company's board had approved a stock split in the ratio of five shares for every one share held.
On the macro front, the government will declare industrial production (IIP) data for June at 17:30 IST today, 10 August 2018.
Overseas, most Asian stock markets dropped as trade and broader geopolitical concerns continue to weigh on over investor sentiment. Japan's economy expanded in the April-June period after a mild contraction in the previous three months. The world's third-largest economy expanded at an annualized pace of 1.9% in the second quarter of 2018 after a revised 0.9% contraction in the first quarter.
The US stock market ended mostly lower on Thursday, as investors weighed the continuing trade dispute between the US and China against the backdrop of strong corporate earnings and a healthy economic performance.
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text:
Unemployed SF restaurant workers pivot to home-based pop-ups
Pastry chef Lyndsay Pullem in her kitchen, where she's started her own baked goods business. | Photo: Courtesy of Lyndsay Pullem
By Alisa Scerrato - Published on July 23, 2020.
From cooks to servers to bartenders, restaurant workers have been some of the hardest-hit victims of the pandemic. Many have seen their restaurants remain closed for upwards of four months. Others have been benched as staffs get slimmed down for takeout-only or outdoor-only operations.
But when the going gets tough, the tough get cooking. With a little elbow grease and some social media marketing, these three restaurant workers are now running small businesses out of their home kitchens, dishing up everything from birthday cakes to cocktails. Some are even considering the possibility of a post-pandemic shift into full-time entrepreneurship.
LH Bakeshop
With 24 years of experience in the culinary industry, Lyndsay Pullem knows her way around a kitchen — most recently at One Market, where she was executive pastry chef prior to the shelter-in-place.
But after a month of waiting to go back to work, she realized it probably wasn't going to happen anytime soon. So she's pivoted to selling custom cakes and baked goods out of her apartment in Parkside.
Pullem said she's always dreamed of starting her own business, and with the encouragement of other restaurant-industry friends, the pandemic gave her the chance to take the leap.
"I've got all this time, plenty of equipment and tools at home, and the skill and reach to sell my goods," she said. "It started with a request for a custom birthday cake, and the rest is history."
A black forest cake from LH Bakeshop. | Photo: Courtesy of Lyndsay Pullem
In addition to whole cakes, Pullem sells mochi cakes and milk buns in both regular and vegan coconut-milk versions. The Asian-inspired flavors include pandan (young coconut), ube, matcha and milk tea.
Pullem said that so far, she's received a lot of great feedback on her food, especially from the vegan community.
One Market recently reopened for takeout, but since they don't need a pastry chef for the time being, she's remaining focused on her burgeoning business.
Pullem said she'd consider opening her own brick-and-mortar bakeshop if she could raise the necessary capital. She's also a painter, and she'd love to have a space with coffee, baked goods and work from fellow local artists.
"Commercial rents are going down, and property owners are being more approachable, with better leasing terms for small businesses," she noted. "And the city is making the permit process easier. I just need to get the funds."
From left: vegan ube buns, vegan ube mochi cake, vegan matcha chocolate chip cookies and vegan ube white chocolate macadamia nut cookies. | Photo: Courtesy of Lyndsay Pullem
"I do love my job [at One Market] and hope to go back," she said. "I'll either parlay my personal business into a joint venture, or continue to do it on the side."
To check out the menu and place an order, visit Pullem's Instagram account, @LHBakeshop. All food is offered for pickup from her Parkside apartment; customers can pay via Venmo and PayPal.
Arepas en Bici
Prior to the shelter-in-place order, Victor Aguilera was the head chef at Union Street gastropub The Brixton.
But after his 14-year restaurant career came to a sudden halt, he decided to shift to serving — and delivering — the cuisine of his Venezuelan heritage.
As its name suggests, Arepas en Bici specializes in arepas, a stuffed Venezuelan flatbread. "Bici" is Spanish for "bike," and when you order delivery from Aguilera, he'll roll up on two wheels to drop off the food.
Chef Victor Aguilera. | Photo: Courtesy of Victor Aguilera
The avid cyclist, who got his start doing bike delivery for a restaurant in Florida, is based in Nob Hill. But he has no problem pedaling to customers as far as seven miles away, with advance notice. (Same-day orders are offered for pickup at his apartment.)
Aguilera said he's been making arepas since he was four years old, and has always wanted to create a business around Venezuelan food.
In addition to nine varieties of arepas (like the pabellon, with shredded beef, fried plantains, black beans and cheese), he also sells empanadas and tequeños (fried Venezuelan cheese sticks). The entire menu is gluten-free and halal.
"It's a lot of work, but I'm really happy doing it," he said.
The effort has paid off. Last week, he was featured on "Good Morning America." His initial three to five customers a day have grown into a waitlist.
"Now it's steady," he said. "Some days are more busy than others, and I've also been catering to businesses, which has been amazing and a blessing."
Aguilera poses with an arepa de pabellon. | Photo: Courtesy of Victor Aguilera
Even if restaurants begin to reopen, he'll continue to focus on growing his business.
"I want to pursue this dream," he said.
Check out Arepas en Bici's menu here, then text Aguilera at (415) 660-0303 to order. Hours are Wednesday-Sunday, with pickup from 2-6 p.m.; payment is through Venmo.
Coquitos by Chalè
Christina Carrilo, known to many as Chalè Tamale, is a "jack of all trades" bartender in the city.
Prior to the pandemic, she worked shifts at three bars in San Francisco — Nitecap, Mission Hill Saloon, and Winters Tavern. When they all closed for the shelter-in-place, she knew she had to get creative.
Carrilo is no stranger to side hustles. Over the past few years, she's held pop-ups at Bender's Bar & Grill as La Cubana and Elotes, serving Cuban sandwiches and elotes (grilled corn with a spicy mayonnaise-based topping).
When the pandemic hit, she got the idea to sell another item inspired by her Puerto Rican heritage: coquitos, a traditional Puerto Rican rum drink that she describes as "tres leches on crack."
Christina 'Chalé Tamale' Carillo with her coquitos. | Photo: Courtesy of Christina Carrilo
Made with condensed milk, coconut milk and eggs, coquitos are a family favorite for Carrilo, who was born and raised in San Francisco. She also sells a non-alcoholic version, and a coquito-flavored cake.
With the success of her coquitos, she's planning to expand into selling other Puerto Rican dishes, like arroz con gandules (rice with pigeon peas), pernil (roast pork) and alcapurrias (banana-yucca fritters stuffed with meat). She'll offer vegan options, too.
Bottled coquitos. | Photo: Courtesy of Christina Carrilo
But Carrilo's hustle doesn't stop there. She's hosted online cocktail-making classes, and prints logos on masks and T-shirts for businesses (including Nite Cap and Winters). As her Instagram handle sums it up: "Chalé Gets It Done."
To see her full selection of offerings and place an order, go to her Instagram page.


When I submit an empty query to Flying Sphinx I get an empty result set back. On my development setup with thinking Sphinx I get the whole index back. Is the empty result set the intended behaviour for FS?
This certainly isn't the expected behaviour - Sphinx on Flying Sphinx should behave the same as Sphinx on your machine. Can you talk me through the query you're running, and perhaps the app name so I can check the status of Sphinx on the FS servers?
Can't spot anything odd on the server. What version of Sphinx are you using locally? And what happens if you change the match_mode to :extended or :all?
Good to know that helped. Any further issues, do let me know.
Also it's worth noting: 2.1.0-beta is actually older than 2.0.x releases (Sphinx version numbering is a little confusing), so if you want the latest Sphinx, 2.0.6 is currently the newest stable release.


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Brochure can make a distinctive place for itself in the printing market. The reason behind is that the company has been able to deliver attractive brochures to its clients that creates very good impression for your products and services. Brochure Printing is kind of one stop solution for the clients as it has the ability to make your word reach in some easy step by step processes to the market.
Expert team of Perfekt Print always takes the thought of the client into consideration and works accordingly. They never try to impose their thoughts over the customers. The decision of making a multicolored or single colored brochure totally lies on the hands of the client. Various other factors such as digital printing, offset printing, type or fold and type of paper are also taken into consideration before the actual printing process is started. Perfekt Print follows these basic steps so that it is able to provide greatest satisfaction to its customers and make the task painless and simple. The client can also have a look at the various templates that are displayed in the website of the company. This will help in making a better choice.
Apart from the brochure printing services, Perfekt Print also provides other printing services. Binding and shipping services are also offered by this reputed company at quite affordable rates.


Jobma allows users to upload a 60 second video to their profile which is then attached to their resume. This video pitch is intended to be used for a video resume, which is generally just a person talking to a camera about who they are and what they can do. Utilizing video in this way is extremely beneficial in that it allows employers to see your soft skills, beyond what a text resume can do. With that being said, a video resume is not the only way this video capability can be used.
If you thought a resume was pointless because your field or desired position does not necessarily require the use of soft skills, video can be used to showcase your technical skills in a more tangible way. Create a video that shows off your work, be it a slideshow, live action, or a combination of the two, and by doing so employers have access to examples of your work directly on your resume (via the QR code). This not only saves trees and lowers your printing costs/reduces the amount of digital documents you need to send, it also makes viewing you as a potential candidate much easier for employers.
Do you work with video? Coordinate events? Model or act? Do work with photography or graphic design? This 60 second video can act as a miniature portfolio. Be creative! You can show graphics and talk about your work simultaneously without having to be in the same room as the viewer, and without copious amounts of text.
No matter what field you are looking to enter, using video in promoting yourself can help set you apart from other job seekers. If you'd like to showcase what you can do by using video go to Jobma.com and register for free today!


Please finish pocket installation as shown in class.
Catch-stitch the twill tape at centre front – for shawl collars the twill tape is applied from the first button down to the hemline. It is your choice if you want to add it to the lapel as well, if you choose to do this cut the tape at the first button so you have 2 separate pieces, the collar will turn better and not pull. At any points turn the tape to leave the corner with only fabric for a sharp edge. Please note the catch stitching. *NOTE* twill tape around the collar is not a requirement for your exam.
Add fusible interfacing (lightweight) to overcollar and facing – you can use the same interfacing piece used for the tailor's pride, just fold the stay out of the way as it is not necessary and it saves a little time.
On jacket front because the pieces are already stitched therefore cut one piece of interfacing for the whole front as shown below and include seam allowances. The interfacing will be caught in the seams for better stability.
You may create a back stay (see picture) for your jacket if you choose unless otherwise directed in class again this is not a requirement for the exam, only a personal choice. To create a back stay trace the pattern piece from the master pattern starting from point C to point B at the armhole and from the back neckline down approx. 14 cm at the centre back (unless directed differently in class). The bottom of stay will be curved slightly as shown below. Please use a lightweight, sew in interfacing not tailors' pride as it is too heavy. If using woven interfacing pre-shrink it, non woven is fine as well.
If for some reason you can't open the link and want the pics, please email me and I will be happy to send them to you. Please bring sewing machines next week.
Hello all sorry for the delay in writing I also have been doing my homework!
You are to finish the padstitching on the lapel or do as much as possible. The steps were shown in class and you were given a hand-out showing how to space the rows of stitching. Please don't fret if the rows are not straight or if the stitches are not exactly the same, this is your first try and are commended just for trying as it is a lot of work! I did mine last night so now I am ready to install the pockets which we will be doing next week so please bring in your sewing machine as well as a practice piece of the same fabric. Also bring in some fusible interfacing - enough for the opening and the strips. We will be cutting them in class I will bring in an extra iron and plan to be there early so if you have questions or unfinished stitching come in early.
Module 1 - week 5 NO HOMEWORK!
A-line, tapered and bias skirts. There will also be questions on the circle skirts, volant and gored skirts. After the exam we will be covering the pleated skirts as we just glossed over them briefly. I will also give you a glimpse of the pants draft so you can get an idea of module 2 and what it will consist of. Registration is open for January 16, 2013 start.
Hello all and congratulations on a job well done! I left the class feeling very, very confident you are going to have spectacular blazers!
interfacing piece along with front stay. LEAVE NO SEAM ALLOWANCES ON THESE PIECES.
Next week we will be pad stitching the interfacing to the undercollar and front so be sure to have your twill tape with you as well. This is the beginning of the tailoring process and will make all the difference on how the blazer feels and hangs. It will sculpt to the body and will spoil you forever wanting this fit and settle for nothing less!
Hello all students have been given quite a challenge! Students are to create a garment using fabrics provided by the school, this little tidbit of information was a surprise, they had no idea this was going to be part of the final exam! Students were aware of a final exam but not aware of the fabric choice, they were under the impression they were choosing the style and fabric. Nothing like a curve ball thrown at you is there?!
For the rubric please click here.
Module 6 week 1 - welcome!
Hello and welcome to the final module of the program! You all deserve kudos for making it so far in such a short period of time! On Monday we will be in room A217 and for the rest of this module as it has the larger tables making it easier to cut and sew.
For Monday I would like to see a mock up ready to fit on the body. If you don't have all the pattern pieces traced don't rush to trace them, there may be additional adjustments to be made on the master pattern, you can then trace the adjusted pieces. If you have them traced already that's even better you can make the adjustments on the pieces and start cutting! In this module it is critcal that all the homework is done to keep the class on track.
Please bring in your materials and checklist to be sure there is nothing missing. No need for sewing machines this week.
Hello all sorry for the delay in writing. Last class we wrote the test and everyone finished earlier than the alloted time, congratulations! After the test we created a gored skirt using personal measurements, with great success I might add. Students were asked to create a muslin of the gored skirt and please bring it into class next week. This is a great way to check the fit of the skirt and if there are any further adjustments to be made it will be very evident on this style skirt.
There were a couple of people missing from class, I will be available on Monday in A217 before my blazer class if there are any questions or any help required to make up the missed class. The test can be made up on Wednesday November 14 at 6:15 before class starts.
Familiarze yourself with the squares and their uses in reference to skirts, measurement chart references (not measurements themselves) and finally grainlines.
This is all material that has been covered in class and you know it so this test will be a walk in the park! Please be sure to be prompt it will be 40 minutes long and then we will be going right into drafting the gored skirts.


Throw together this Quorn Vegan Nugget bowl in next to no time at all. Simply add our Vegan Nuggets to fresh greens, root vegetable and enjoy with our tomato dip.
Cut the vegetables into strips and put them in the oven with a little oil at 200 degrees about 20 minutes. Turn often so they do not burn. Season with salt and pepper.
Prepare nuggets according to the pack instructions.
Dipping sauce: Boil all ingredients in a saucepan. Dissolve the corn starch in some water and pour it into the sauce. Boil for another minute then let the sauce cool.
Layer the nuggets, roasted root vegetables, edamame beans, and spinach in a bowl. Pour over the sauce and serve.