A success ascent of Mt. Lady MacDonald didn't feel challenging enough so I decided to do a more demanding ascent on the following day. "Morrowmount" is a nickname of an obscured peak at the head of Jura Creek. Although it's not the highest point in that area, it does tower above the adjacent classics like Mt. Yamuska, Wendell Mountain and Goat Traverse by a few hundred vertical meters. Its location and height guarantees a fine view from the summit. Because it's not described in any guide book, I have to thank Marko, Vern, and Bob for their detailed route descriptions, otherwise I wouldn't even have a chance to know this peak.
The approach is very simple to describe: just follow Jura Creek to the base of a huge orange shale slope, for about 9 km one way. Oh well, anyone who has done creek bed walking knows how tedious it can get. The parking lot is the same as for Loder Peak about 2 km east of Exshaw. I correctly located the (short) trail leading to Jura Creek, and then followed the "Jura Creek Trail" up the valley. The trail crossed the creek bed back and forth for numerous times. Soon enough I arrived at the first canyon. I chose to ascend straight through the canyon which turned out to be a bad call. The water was pretty high due to spring snow melt and I had to do a few sketchy log hops over the creek. A slip or roll on the log would turn me back to my car to change boots, socks, and pants. No error allowed.
I carefully balanced up this log. Should have gone up the forest on climber's left side to avoid the 1st canyon.
About 2 km further up from the 1st canyon I arrived at the 2nd one. At this point, I had already passed Exshaw Mountain (the forested bump) to my left, and Loder Peak to my right. I had fresh memories from others' trip reports that the 2nd canyon was impassible so I went skirting around on the left side. Although negotiating these canyons was definitely slower than walking, it did add variety to the mundane approach. After the 2nd canyon, the orange shale slope soon appeared directly in front, but very very far away. From here on, the trail disappeared and I had to either walk on creek bed or bushwhacking on the sides. A positive attitude was required as the views were pretty much the same throughout the entire length… Apart from that, you have to be careful about not twisting your ankle because it's all about boulders on the creek bed. Eventually the valley floor narrowed down considerably and more bigger boulders were yet to come. At a major intersection of two water courses not far up after the creek bed turns sharply right, the ascending slope directly meets valley floor so no bushwhacking involved.
Just passed the 1st canyon. Now Exshaw Mountain is on my left, and Loder Peak is on my right.
Finally at the base of orange slope. The route goes up tedious scree to the right of this photo.
Now it's a perfect place to have a rest to prepare for the length scree slope. The correct route is to follow the slope diagonally up, staying on orange shale and try to gain the ridge crest as soon as possible. I didn't bring a route photo and I had to guess the route. From below, it appeared that there were several notches on the ridge crest so I chose to cross several ribs to the gray rock slope and ascended that talus slope directly towards the south summit. The gray rock was much less pleasant than the orange shale. Both of the two routes would work but the ridge crest route was more scenic and less tedious. At about 30 m below the south summit, the terrain became slabby and could be tricky if wet. From the south summit, it's a mere hike to the north summit, although with slight exposure on the right side. The best view would be looking down towards Wendell Mountain and Mt. Yamuska. With a pair of binoculars, you should be able to spot scramblers on those two mountains. Most of the mountains towards north-west are unnamed.
Time to slog up. I like the contrast of colours in this photo.
This is the best shot of Mount Fable from this day.
Looking down to CMC Valley, and Yamuska looks small right of center.
Looking towards Association Peak and End Mountain in the Goast area.
Foothills towards SE. Moose Mountain is visible on left.
Variable cloudiness made for some interesting photos.
The other side is a shear drop-off.
Before going down, I descended about 100 m down towards Hassel Castle to check out the route. After a bit of debate, I decided not to try it as it's probably not worth to take that risk. It appeared much more involved than a mere "scramble" so I had to save for another day. I bypassed the first canyon on the way down and that was indeed, much easier than negotiating the slippery logs.
Back to 2nd canyon. Don't slip here, or you might never gonna go out.
The only people that I saw were a group of 4, exploring the canyons at Jura Creek Valley. Apart from that, it was a very lonely day in a relatively remote and less-visited area. If you want to seek solitude and don't want something too challenging, you should consider doing Morrowmount.


text:
Q: Binomial Distribution of Random Variable The mean of defective blades supplied in packets of $10$ is $1$. in how many packets of this make out of $1000$ packages would you expect to find at least $4$ non defective blades.
Answer given in my book is $13$ whereas me and my friends are getting $999$

A: To get you started:
The mean number of defective blades in a pack of $10$ is $1$, meaning the probability that a given blade in a pack is defective is $0.1$.
What is the probability that in $10$ blades, at least $4$ of them are defective?
Hint: Think Binomial Distribution and Complement Rule.
Then use this answer, which will be the probability that a given pack will have at least $4$ defective blades, and multiply by $1000$ to find the expected number of packs that have at least $4$ defective blades.

A: p = 0.1
q = 0.9
n = 10
N = 1000
(x is no. of defective items)
P(X=x) + 10Cx * (0.1)^x * (0.9)^(10-x)
P(X>=4) = 1 - P(X=0,1,2,3 non defective items)
0 non defective = 10 defective
1 non defective = 9 defective and so on
1 - P(X=0,1,2,3 non defective items) = 1 - (10C10 * (0.1)^10 * (0.9)^0 + 10C9 * (0.1)^9 * (0.9)^1 + 10C8 * (0.1)^8 * (0.9)^2 + 10C7 * (0.1)^7 * (0.9)^3)
= 0.999
N*0.999 = 999

redpajama_set_name: RedPajamaStackExchange


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chef feature
Kwame Onwuachi On Fighting Food Insecurity In The Bronx
Zagat. December 2021.
Kwame Onwuachi is a chef, author, and TV personality. After closing his last restaurant, Kith/Kin in Washington DC, the James Beard Award-winning chef is judging Food Network's Top Chefand Chopped, producing Food & Wine magazine and a film based on his memoir, and releasing his third book. Onwuachi co-chairs a National Advisory Committee on Food Insecurity and is on a mission to end food insecurity in the Bronx.
Growing up in the Bronx, I experienced food insecurity firsthand. Often, my only meal of the day was the free lunch provided at school. As a child, I worried about where I would eat when I was not at school. In the summer, we, as a family, were able to eat at a free lunch program offered by a public school that helped feed individuals like us. People don't understand … a lot of kids eat only at the school, and I was one of those kids.
I am tired of people thinking of food as a luxury. It is a basic right for everyone. While growing up, my mother made just enough money to be ineligible for the Supplemental Nutrition Assistance Program (SNAP), while she struggled to put food on the table. We utilized the free meal program in the Bronx, but we still need more programs like that.
Continue reading on Zagat…
Veronica Wandui Leads One of The Most Luxurious Banquet Kitchen
Cuisine Noir Magazine. Fall 2021
Click here to order a copy of the print and downloadable 2021 special edition issue.
Chef Veronica Wandui: How I Found My Voice In A Man's World
Leave a comment September 9, 2021 Sucheta
HuffPost. September 2021.
Veronica Wandui is the executive banquet chef at The St. Regis Atlanta, where she orchestrates weddings and conferences for up to 600 guests at a time. After graduating from culinary school in Nairobi, Wandui was demotivated, harassed and told to stay "in her place." She migrated to the United States and restarted her career, earning business management and culinary degrees and making her way from an intern to executive banquet chef at one of the most opulent kitchens in Atlanta. In this Voices in Food story, Wandui talks about what it took for her to get ahead as a Black female chef in a male-dominated workplace.
Continue reading on HuffPost…
Peach Plate: Entertaining Safely
Leave a comment May 8, 2021 Sucheta
Georgia Trend. May 1, 2021.
Holiday parties, office luncheons and company-wide events – these staples of business life all but disappeared in the past year. Some of us are still not comfortable dining out in a group setting and continue to eat lunch at our home offices. Others elect to meet at spacious restaurants or open-air patios. As we resume some sort of normalcy, restaurants, caterers and private chefs have adapted to satisfy all comfort levels.
~ Continue reading online on Georgia Trend Magazine's website or grab a May 2021 print issue.
Have a Georgia-grown backyard BBQ
Georgia Trend. April 2021.
On these warm sunny days, some of us are inspired to venture out into the backyard more often. Perhaps you are dusting off the lawn chairs, planting a vegetable garden or firing up the grill. It is a promising time to reap seasonal produce and refresh weeknight menus with lighter recipes and locally sourced ingredients.
Georgia has received justified recognition for its peaches, pecans and poultry, but other homegrown offerings can easily stock your pantry with essentials and more. From grass-fed meat and artisanal cheese, to quality honey, olive oil, balsamic vinegar, BBQ sauces, spice blends and marinades – there's a long list of Georgia products you can use to create a bright and flavorful backyard BBQ. Continue reading on Georgia Trend Magazine's website…
Power Lunch at Home
Leave a comment March 2, 2021 Sucheta
Georgia Trend Magazine. February 2021.
Lunch hour is no longer a brief escape from the office that we once looked forward to. Instead of catching up with colleagues at a delectable restaurant, now we juggle between video calls, checking in on the kids, taking the dog out and grabbing a quick nibble. But a power lunch is doable without having to go out to a restaurant or gulping down a "power" smoothie. Here are some ways you can fuel your weekday work meals safely to stay productive and alert during a pandemic – and beyond.
Continue reading on Georgia Trend Magazine…
The Soul Shack Co-Owner Keisha Rucker Makes Community the Focus During Pandemic
Leave a comment February 17, 2021 Sucheta
Cuisine Noir Magazine. Feb 2021.
Keisha Rucker spent her entire life in the Hyde Park neighborhood of Chicago. This is where she went to school at Kenwood Academy and DePaul University, developed her entrepreneurial skills, and now serves her community. After studying cosmetology and working in hair, fashion, commercial real estate and customer service, Rucker has turned to the kitchen as the co-owner of The Soul Shack, a boutique soul food restaurant located on E. 53rd Street in downtown Chicago.
Rucker grew up cooking and eating soul food with her large, close-knit family. "I know everything there is to know about soul food," says Rucker. Her favorite holiday is Thanksgiving, but she never serves an ordinary "turkey and fixing" menu to her guests. Instead, she prepares Cornish hens, lamb chops, grilled salmon, short ribs, and an assortment of sides. This is what inspired her to open her restaurant.
"Going to The Soul Shack is like having a Thanksgiving dinner every single day," Rucker shares with excitement. You can have your classic soul food dishes such as Southern-style fried chicken, cornbread and green beans, or go a little higher end with surf and turf specials. One of Rucker's bestselling menu items is jerked Cornish hens, a full hen seasoned with a homemade jerk marinade and grilled to perfection.
Mz Hyde Park
"I grew up in this neighborhood, worked at family restaurant businesses, and loved interacting with people," says Rucker. When her business partner Rico Nance approached her about opening a restaurant in his building, Rucker knew it was the right fit. Together, they created an innovative menu, but it was Rucker who attracted people from her community to come try it out.
Pictured: Keisha Rucker in Chicago's Hyde Park | Photo credit: Adam Taylor
"People who had seen me since I was a little girl found out about my restaurant, and they started calling me Mz Hyde Park," says Rucker, who loves her new nickname. Hyde Park is a closed community where residents try to support each other. She continues to raise her daughters in the same neighborhood she grew up in as well.
Pivoting During COVID-19
The Soul Shack had just turned one when the pandemic hit the restaurant industry. Rucker faced some of the same challenges that businesses around her did. "Initially, none of us knew how to react to COVID-19. We opened the restaurant back up for delivery only, when we are allowed to. I wanted to continue serving my customers and providing work to my employees," she adds.
However, most of her employees didn't feel comfortable returning to work and others faced reduced hours. The restaurant survived mainly because of online orders and contactless delivery.
Pictured: Jerk chicken with yams, mac n cheese and greens | Photo credit: Adam Taylor
The biggest impact on The Soul Shack was due to the closing of the area schools that supported lunch traffic. When the city of Chicago was shut down, and restaurants were not allowed to open for dine-in, Rucker switched entirely to a delivery service model, signing up with multiple pick-up services. "I know a lot of people have been unemployed, but they still come and dine to support local restaurants. The neighborhood and community are keeping me in business." Rucker attributes her success to her relationship with her neighborhood.
Rucker has played her part in taking an active role in giving back to the south side of Chicago. On Wednesdays, The Soul Shack gives free meals to Hyde Park's homeless community and the increasing number of seniors in need. Rucker is also passionate about helping the youth. She goes to schools to talk about entrepreneurship and self-employment, mentors kids and provides summer jobs.
Rucker says she has fed doctors at hospitals, organized turkey drives during Thanksgiving, partnered with the Asian American Caucus, and fed frontline mothers and their families on Mother's Day. "Whenever someone needs my help, I am there," says Rucker, who never shy's away from an opportunity to lend a hand.
As an emerging business leader, Rucker cohosted press conferences and encouraged the Black community to get out and vote during the 2020 presidential election. After George Floyd's untimely death, many Chicago area businesses were vandalized. This is when Rucker stepped in and cohosted an event at her restaurant where 33 Black businesses appealed to the community.
Pictured: The Soul Shack soul rolls | Photo credit: Adam Taylor
Looking Into 2021
As of February 2021, Rucker's main goal is to open The Soul Shack for dine-in service, taking new safety measures into account. This means she would have to reconfigure the layout of the restaurant to allow for distancing, place new signs and booth dividers, as well as hire more servers.
But Rucker is also thinking ahead on how to expand her business and gain alternative revenue sources. She is working on bringing her ready to eat soul rolls to grocery store shelves. The Soul Shack soul rolls are a southern spin on an Asian egg roll. It contains mac and cheese, greens, yams, and a jerk chicken all rolled—vegan option also available—and fried into a tasty appetizer.
In the meantime, you can try the soul rolls and other soulful dishes to-go in Chicago through food ordering platforms such as Grubhub, Uber Eats and ChowNow. Check out The Soul Shack's website for the full menu and hours and follow along on Instagram for additional restaurant and community updates.
~ Written for and published by Cuisine Noir Magazine. All rights reserved.
Retired Marine Achilles Murray is Sergeant of Gourmet Sauces
Cuisine Noir. November 2020
For retired marine Achilles Murray, the recent lockdown has been a blessing. "People are cooking more at home. They are tired of ordering takeout. That's where my reputable and delicious barbecue sauces come handy," says Murray.
Murray and his wife started J&T's Gourmet Sauces from their home kitchen while stationed in Japan. Murray, a native of Pasadena, California, joined the United States Marine Corps at the age of 22 and was deployed for about 13 years of his career. His family lived in Japan, Hawaii, South Carolina and California, and traveled all over the world. "We got to see a lot of places, including Hong Kong, Australia and Dubai. My favorite time was when I was stationed in Jordan for eight months. We had a mission there, and we did a good job at it," Murray recalls.
Missing a Taste of Home
During his six-year-long tenure in Okinawa, Japan, Murray was inspired to make his barbecue sauce. Murray loved Japanese food and culture, but he was homesick for authentic and flavorful barbecue that he grew up with. He was always barbecuing with his fellow Marines and other service members but felt that something was missing. "It was a very beautiful island, and we could find all kinds of cuisines, but no respectful barbecue sauces," Murray says. The only sauces he was able to get at the commissaries were very basic. He started experimenting in his home kitchen with no prior professional cooking experience and came up with something more palatable. "When our friends tried it, they said we should start bottling this. People were going crazy over it," says Murray.
Pictured: Achilles Murray | Photo credit: Paul Morgan Photography
As a Marine, Murray learned to take leadership and an "if you want things done well, do it yourself" attitude. He started bottling and selling his sauces while living in Parris Island, South Carolina, but couldn't get the operation up and running as he was always moving.
It wasn't until years later, when he retired in 2014, that Murray was able to fully dedicate himself to commercializing the sauce his family and friends had grown to love. He rented a kitchen and made 40-80 bottles of his "Original" sauce by hand, which would sell out in two weeks. "It was very daunting at first. We got to a point when we couldn't keep up with the demand. So we got a business license, hired a copacker to make four different sauces under our label." Murray now sells around 1200 bottles every six weeks.
Getting started was the most challenging part for Murray as he did not have prior business experience or a mentor. "I learned mostly through trial and error until I got it right. Once we got the paperwork together and started producing more quantities, it was like clockwork," says Murray attributing his success to the dedication and discipline that he acquired while in the Marine Corps.
Flavor in Every Bottle
Murray named his company after his children (Joshua, Elisa, Tempestt and Leigh) and the flavors for his love for California. Back in Japan, he started with only one homemade sauce, which he calls Original. It is sweet and tangy and has more flavor than any other barbecue sauce, he claims.
Pictured: J & T's Gourmet Sauces | Photo credit: Paul Morgan Photography
Two years ago, he also started experimenting with local ingredients he found in the supermarket. Staying true to his hometown, he added crushed pineapple to the base sauce to create California Crush. Peaches, mangoes and jalapenos inspired the Backyard Boogie flavor. "When I tasted it, I start dancing, and Mack 10's 'Backyard Boogie' song kept playing in my head," says Murray. And his fourth flavor, San Andreas, blends strawberries, oranges and habanero, presenting an "earthquake in your mouth."
"The sauces go on anything from Bloody Marys to mac and cheese and lasagna. You could even drink it. That's how good it is." As expected, Murray won't reveal his secret ingredient.
Expanding The Brand
Murray and his wife now live in Camp Pendleton, California, and sell J&T's Gourmet Sauces at Temecula area farmers markets, online through their website and in retail stores around Southern California. Service members and friends of Murray have ordered his sauces from Japan, Australia, Jordan and Netherlands.
Pictured: Chicken wings with J & T's Gourmet Sauces | Photo credit: Paul Morgan Photography
But his goal is to get on grocery store shelves across the nation. Murray wants people everywhere to have the same "earthquakes and boogies" on their palates as he has while creating his sauces.
~ Written for & published by Cuisine Noir. All rights reserved.
Julius Jackson on Resiliency and Answering the Call for Community in USVI
Cuisine Noir Magazine. September 2020.
Professional chef, author of the cookbook "My Modern Caribbean Kitchen" and a 2008 Olympian boxer representing the U.S. Virgin Islands (USVI), Julius Jackson, knows a little about resiliency. Growing up on the islands, Jackson has witnessed several devastations caused by extreme weather, economic downturn and now a pandemic. However, he has always stayed close to the community and found innovative ways to help those around him.
Alongside his catering, speaking and celebrity guest appearances, Jackson works as head chef and manager at My Brother's Workshop Café and Bakery in downtown St. Thomas. My Brother's Workshop (MBW) is a nonprofit organization that provides mentoring, counseling, paid job training, education and job placement to at-risk and high-risk young men and women between the ages of 18-24. His job involves teaching students how to work in the food industry, serve customers and manage front and back sections of the bakery as well as attain diplomas online.
Pictured: Student worker at My Brother's Workshop Cafe and Bakery | Photo credit: MBW Cafe and Bakery
On a typical day, Jackson works with his students to create delectable pastries, sandwiches, coffee and breakfast bites that locals grab on their way to work in downtown Charlotte Amelie. The rum cake, seafood kallaloo and dumb bread are known to be some of the best on the island. "We had regular customers who got to know our youth and we had a good business going," says Jackson. But for the past few months, the bakery kitchen transformed into a feeding center, cooking and delivering free meals to those in need in partnership with World Central Kitchen.
Stepping up in a Time of Need
Back in March, Jackson did not know what the effects of COVID-19 would be on the community. "Once COVID came to the island, the governor ordered a shutdown and we had to close our doors for a few weeks. It put a lot of economic strain on the people who were already living under the poverty level," Jackson shares. He already knew of families who didn't have enough food or money, and many elderly individuals who didn't feel safe going into grocery stores. His team came up with a plan to discontinue normal bakery operations and instead cook and deliver free meals in partnership with sponsors and existing organizations. The Federal Government's Department of Human Services also got involved and asked for MBW's assistance in feeding people around the islands. "We reached a point where we were doing 700 meals a day," Jackson says.
Pictured: Student workers prepping food at My Brother's Workshop Cafe and Bakery | Photo credit: MBW Cafe and Bakery
Though the transition for students cooking at a small bakery to now making high-volume banquet meals was tough, they were able to learn new skills under the guidance of good trainers. Also, it took several weeks for some of them to feel safe to come down to work. The families were scared to send their kids, and some take public transportation to get to downtown. Jackson's team arranged pick-ups and limited capacity in the kitchen to make them feel safe so they could come in and help with the grassroots efforts.
With the help of 78 community partners, board and committee members, staff, trainees and over 115 volunteers, MBW was able to serve 37,923 meals to the vulnerable population on St. Thomas, St. John and St. Croix over a period of three and a half months.
Once the program ended and it was safe to reopen, the bakery returned to regular service with a new plan. They switched the menu to offer plates of food and specials that people could grab-and-go from a take-out window without having to come inside.
Answering the Call
The pandemic is not the first time that Jackson took a leadership role on the island. Similar to the COVID response, the leadership of MBW came up with a plan before hurricane Irma devastated USVI in 2017. Jackson recalls securing the bakery against flooding, getting curfew passes from FEMA and immediately springing into action cooking and delivering meals. Then a second hurricane, Maria, came and they had to close again. Jackson sent his wife and young son on a rescue cruise ship from St. Thomas to be with relatives in Canada while he stayed behind. "It was tough but necessary. There was no power, no flights, and lots of homes were destroyed. I couldn't even say goodbye to them as I was standing in long lines to get gasoline so I could cook our next meal. I don't think anyone saw me, but that moment was hard and I cried," Jackson recalls emotionally. He and his team fed about 37,000 people during the four to five months after the hurricanes.
Pictured: Julius Jackson and team | Photo credit: MBW Cafe and Bakery
Jackson says that knowing like-minded people who have faith in doing great things together is what makes him resilient during difficult times. "If I was by myself, I wouldn't have been as resilient. But there was a team of us that were confident that we could help serve others. We are passionate about the community and good at execution. We have kind of become the emergency response team here. That's why I'm here," he adds.
While there is a second lockdown ordered in USVI, his goal is to keep the youth active and their minds engaged and perhaps restart the free meals program.
For daily menus and hours, visit https://mybrothersworkshop.org/ and Facebook. Follow Jackson for current happenings on the islands and off on Instagram and Twitter.
Blending Caribbean and Italian Flavors with Chef, Entrepreneur and Philanthropist Nik Fields
Chef Nik, better known as "Nik the Chic Chef "or "Foodie with a Cause," has merged her passion for food and life. Over the years, she has gained national recognition for her amazing culinary art skills having prepared cuisine for celebrities such as Jess Hilarious, Supa Cent, Angie Stone, Vivica Fox, Tisha Campbell, Tichina Arnold and Snoop Dogg. Fields is possibly the only Black chef with her own olive farm and a collection of infused olive oils and balsamic vinegars. In the past few months, she introduced a new line of syrups and is planning to open a retail store and café.
Fields grew up in Brooklyn, New York, with her Caribbean-American parents who instilled a love for food in her since she was a little girl. She earned a culinary arts degree and traveled to Italy in search of culture and good food. However, her parents discouraged her from working in the culinary field as they did not consider it to be a glamorous career. Fields earned a master's degree in finance instead, worked at a bank and excelled in her field. She had a family and continued to show her love for food by throwing parties and family dinners.
Create Your Own Path
At age 43, once her daughter graduated from college, Fields decided to pursue her life's dream in the culinary arts. "I already had the skills and just needed to brush them[up]. I needed confidence to face the competitive environment," she says.
Pictured/Photo credit: Nik Fields
Fields also wanted to use her business skills and create her own path in the culinary world. Instead of working from the ground up, she co-created Chic Chef Co. in 2016. She purchased olive groves in Italy, produced olive oil and introduced 15 organic, salt-free and hand-mixed seasonings. "Think of it as a healthier version of Goya. It's easy, delicious and doesn't require any cooking," adds Fields. She recently introduced a line of honey-based organic simple syrups under Chic Chef Co. that come in flavors such as mango lime, jalapeno and lavender vanilla. The products are available online and in select retail stores. Next, Fields is working on a line of sorbets.
When asked what does it takes to create one's own product line, Fields says, "It takes a lot of testing, trials and errors. You want to pick a product you can stand behind. I have an appreciation for Italian culture and add my spin on it with my Caribbean background. That's new and unique."
Fields plans to open a flagship store in January of 2021 in downtown Phoenix, Arizona. The location will also feature a community garden, a restaurant called Chic Chef Co. Marketplace and Café and a private tasting room called Culinary Vibe where Fields will host cooking classes, private dinners and events.
Pictured: Rice dish by Chef Nik Fields | Photo credit: Nik Fields
Through her books, this culinary trailblazer also wants to teach others about reducing food waste, the importance of food sustainability and how food stimulates mood and sexual drive. Her third book, "The Chic Chef Approach Volume III: Waste Not Want Not," releases in October 2020.
Returning to One's Roots
Fields continues to give back to her cultural background in the Caribbean. Every year, she travels with her team to the island of Hispaniola (an island divided into the nations of Haiti and the Dominican Republic), where they fund clean water programs and help villages build private wells. Her nonprofit organization, Waste Not Want Not (WNWN, Inc.), encourages households and restaurants in the U.S. to limit food waste. They hold seminars for kids and adults in Arizona to teach them about food waste and how to grow their own gardens. "My culture teaches me to help as many people as possible and not to discriminate among the community." Fields says she plans to mitigate hunger by offering free meals to the homeless populations in Phoenix.
The pandemic has not slowed down Fields and her efforts to help everyone eat better, save money and drink clean water. She adds, "The downtime allowed me to have more focus than before. I learned more aspects about my business and [will] be ready for when the world opens up again."
Learn more as well as shop with Fields at https://www.chicchefco.com and follow her Instagram and Facebook for updates on new products and the opening of her flagship store.

redpajama_set_name: RedPajamaCommonCrawl


Explore the most recent listings in East and West Village Homes for Sale, Oxnard, California as of November 4, 2016. The properties listed here include Single Family Homes, Condos, Townhouses and Real Estate Listings for Sale in the desirable neighborhoods of West and East Village in the California city of Oxnard. These are two of Oxnard's newest communities boasting some of the most modern designs and concepts. The area is located in the North part of town, near the 101 Freeway, next to the Rose Shopping center. Conveniently located to supermarkets, restaurants, coffee shops, schools, hospitals, and more.


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Cathedral Eucharist
Sunday 22 January 2023 at 10am
Please do join in at home as you are comfortably able: you may wish to stand, sit and kneel as you normally would in church (we have included instructions for posture in the order of service for this reason), and/or to speak and sing along with the congregational elements of the service.
A live streaming of this service from the Minster will appear below at 10am on Sunday morning. You do not need to sign in to watch it.
If the service doesn't appear, please refresh your browser by pressing F5 in Windows, or Command + R for Mac users.
You can also watch this service on the Southwell Minster Youtube channel: VIEW HERE
A recording of this service will remain available for viewing for one week.
Spiritual Communion & Coronavirus
Cathedral Eucharist Epiphany3 22-Jan-2023
Guidance on Spiritual Communion
Date: January 22, 2023 10:00am – 11:00am
Venue: Minster & live-streamed online


As they thought of this, Su Hanshan lifted his head slightly, looked at the woman in the Void.
Finally, Su Hanshan could only use one word to describe — — beautiful!
From this woman's body, Su Hanshan didn't see any flaw, If there was, then it would be a little indifferent face, didn't reveal such a friendly smile.
If he were to smile, then that would truly be perfect.
The beautiful woman, Su Hanshan the world had seen many, but this world's words, If there was anyone capable to this Heavenly Mountain Pavilion Pavilion Master, he was comparable to the Nan Gong Yu.
However, Nan Gong Yu's character extremely lively, giving off a carefree feeling.
And in front of the Heavenly Mountain Pavilion Pavilion Master, It was the kind of superior to everyone else, as if untainted by the world of the Fairy, his hand possessed monstrous authority, making her not dare to have any ideas.
The more this woman, it is able to give people a desire to conquer the desire.
Even Su Hanshan hadn't expected that this Heavenly Mountain Pavilion's Pavilion Master, this would be a woman, but also so beautiful.
Normal according to the situation, you should be a middle-aged man, or an old couldn't be old Old Fellows, right?
Void, the woman looked at Su Hanshan, Su Hanshan to the constantly looked at his eyes, didn't care in the slightest.
She gently spoke, her voice wasn't loud, but there is an indescribable prestige mixed within.
Everyone muttered in his heart.
Even Pavilion Master had personally spoke, the others, Clearly, they did not share.
Those towards Su Hanshan spoke of Heavenly Mountain Pavilion High Level, and all revealed a bitter smile.
In their eyes, only a fool would reject Ren Qing happily.
From their cultivation and identity, status, Pavilion Master will surely be extremely suitable.
This was also an extremely suitable.
After all, if they could always followed Ren Qing liked to the side, even Tian Tian saw, was extremely nourishing sight!
However, to everyone's surprise, Su Hanshan, they felt stupid.
His gaze from Ren Qing like body slowly moved away, the crowd was dumbfounded. When in the Sect Elders, Lu Tian Feng's body!
Su Hanshan and looked at that instant, Lu Tian Feng's body, violently shaking.
He didn't dare to believe, and did not dare to guess, Su Hanshan's eyes, What did this mean?
With the Protector and Guest, even Vice Pavilion Master, even Pavilion Master, Compared to him, a mere Outer Sect Elders, then what would that make?
But why...... He would look at him?
The vision, there was only one meaning, I was waiting for.
When he opened his mouth!
The others were also not understand, Vice Pavilion Master Zhou Ling Hui secretly frowned, Ren Qing loved was standing there, From her face, couldn't see the slightest expression on her face.
"What are you staring at?" Xiao Yao Zi's voice, transmitted into the ears of Lu Tian Feng.
"This belongs to your fate, it was your luck, He is waiting for you!" Xiao Yao Zi said.
Lu Tian Feng simply couldn't believe it, he looked at Su Hanshan, After a long time, finally trembled as spoke.
Su Hanshan's mouth, while a smile appeared, he agreed.
Lu Tian Feng completely stunned in place.
In an area, everyone was stunned on the spot.
Could...... this is the legendary nerd?
You was because his talent is too powerful, your brains were destroyed!
The many High Level to take you as his Immediate Disciples, you didn't agree, is willing to be an Outer Sect Elders of the Immediate Disciples?
They were truly unable to understand, Su Hanshan's mind, the equipment was something?
This Outer Sect Elders could give him something? position resources inheritance ?? ?? ?? ?? ?? ?? ?? ?? ?? ???
Compared with Pavilion Master, the so-called. Everything was just garbage!
Besides, Pavilion Master is so beautiful, you can not be tempted?
Ren Qing like that, where Su Hanshan answered for Lu Tian Feng, his figure slowly disappeared.
And Zhou Ling Hui was softly sighed in his heart, secretly shook his head, didn't speak.
As for the other people, she wanted to use his saliva to drown Su Hanshan.
"You... you... really agreed?" Lu Tian Feng opened his mouth.
"Yes, I'm willing to become your Immediate Disciples, disciple here, Greetings, Master." Su Hanshan said with a smile.
Lu Tian Feng's somewhat cloudy, in his eyes, a teardrop slowly fell down.
Myself, will also have such a day?
A Outer Sect Elders, they could take down the entire Star Area and in the middle, were at the Peak of the Potential as a disciple?
This was a glory, belonged to him in a lifetime of glory!
This kind of a disciple, wasn't he helping him, but in the future, she would follow him, a meteoric rise!
Su Hanshan, this kind of person would only need to Fallen, then would definitely become a supreme expert, At that time, even if it was someone looked down on Lu Tian Feng, but didn't dare to provoke him.
Because of him, there was such a disciple!
In Su Hanshan get Lu Tian Feng's Immediate Disciples token, took off the platform, Xiao Yao Zi's voice, emitted.
A human figure on the high platform, there was practically no one paid attention to them, The reason for that was because that many eyes were on Su Hanshan's body.
He was like a dazzling golden sun, no matter where went, would attract attention.
Even the next person in, He appeared a thousand feet of purple Potential, he appeared a thousand feet of Black Potential, Compared to him, it was nothing.
In Su Hanshan back later, Chen Fan observed him for a while, as a new understanding of it.
"Senior Brother Chen, what do you mean by that?" Su Hanshan revealed a helpless expression.
"Of course." Pavilion Master Su Hanshan.
"Then, do you think that the Pavilion Master look good, or the other Sect Elders Lu Tian Feng look good?" Chen Fan asked again.
"Then you, this fool, how he chose the other Sect Elders, reject the Pavilion Master!" Chen Fan's roar, transmitted into Su Hanshan's ears.
Ps: Yes, every day at the comments, Everyone were waiting anxiously.
This way, give everyone another time, roughly six month in Xun left and right, there would be little erupted, Before this, there were four chapters.
I know, everyone is expectant, some people were waiting for the furious, he invited everyone to understand the Nan Shan, Nan Shan will not disappoint you.


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Comedian Al Porter showed his antidepressants on TV and has spoken out against stigma
He was speaking on RTÉ One this evening.
Nov 16th 2016, 11:06 PM 72,336 74
.@TheAlPorter talks about the stigma of taking anti-depressants.#CuttingEdge https://t.co/VUZxn50bTz
— Cutting Edge (@CuttingEdgeRTE) November 16, 2016
Source: Cutting Edge/Twitter
(Can't see video? Click here)
COMEDIAN AL PORTER has been praised online for producing an unprecedented moment on Irish television when he showed his antidepressants on RTÉ One.
Porter was speaking on the Cutting Edge programme and told host Brendan O'Connor that he even hid the pills in his house so they wouldn't be found.
"I am going to tell you something now that I didn't even tell my mam until two hours ago, when I rang her because I knew I was going to say it to you."
Porter went on to say that a prolonged depression led to a friend suggesting that he may be suffering from a chemical imbalance.
"I went to a doctor, I wouldn't even go to my family doctor, I was afraid to go to my own doctor. I went to a doctor in Carlow, because I wanted to get out of Dublin, who said 'listen you need antidepressants' and I never thought I would be that person."
I have been hiding them in my house, I have had my friend pick them up because I didn't want to go in with the prescription. I've got them prescribed under a different name because I didn't want to use my own.
In a particularly moving moment, Porter took the pills out of his pocket and, with his hands shaking, pointed them down the camera saying:
All I needed to do was go to a doctor get told that I needed these, these are Lexapro they're only 10mg, I got given them and I take one tiny tablet a day. I've been doing it a few months and I'm functioning much better. It's changed my life, that's all I needed.
"The thing is, to anybody who's watching, if you need them go. If I need them in a year I'll still need them in a year," he said.
Porter's fellow panelists praised Porter's openness, as did many people online:
#CuttingEdge Your honesty @TheAlPorter was very moving. Will help a lot of people to talk about their mental wellbeing and ok to get help
— Ursula Jordan-Hanley (@UrsulaJordanHan) November 16, 2016
Source: Ursula Jordan-Hanley/Twitter
Think Al Porter has helped a lot of people on #CuttingEdge tonight. Took great courage.
— Lucy Keaveney (@Luighseach) November 16, 2016
Source: Lucy Keaveney/Twitter
We couldn't find this Tweet
Read: The challenge: How to design houses for people with mental illnesses >
Read: New counselling rooms for homeless people open in Dublin today >
Rónán Duffy
#AL PORTER
#ANTI-DEPRESSANTS
#ANTIDEPRESSANTS
#CUTTING-EDGE
#GROUNDBREAKING TV
#MENTAL HEALTH


About the topic "Identifying functions using vertical line test"
We can use vertical line test to determine whether the relationship represented by the graph is a function or not.
We can have better understanding on vertical line test for functions through the following examples.
After having gone through the stuff given above, we hope that the students would have understood "Identifying functions using vertical line test".


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Moonlight Amphitheatre cancels rest of its summer season
As a result of the coronavirus pandemic, the 2020 summer season has been canceled at the Moonlight Amphitheatre in Vista.
(Union-Tribune file photo)
Three of this summer's planned shows will be postponed until 2021
By Pam Kragen
June 4, 2020 11 AM PT
Moonlight Stage Productions has canceled the rest of its planned 2020 summer theater season at the Moonlight Amphitheatre in Vista.
The announcement today comes nearly two months after the company said it would cancel the first two shows of its five-show, 40th anniversary season, hoping that pandemic-related closures would have lifted by July. But as the stay-at-home orders continue to stretch into the summer, company officials said they were forced this week to cancel the entire season.
On a positive note, three of the shows that were scheduled for production in July through September — Rodgers and Hammerstein's "Cinderella," "Ragtime" and "Kinky Boots" — will move back to join the as-yet unannounced 2021 summer season. There's no word on whether the two previously canceled shows, "An American in Paris" and "Something's Rotten!," will appear in a future Moonlight season.
Steven Glaudini, Moonlight's producing artistic director, said the trio of musicals that will move to next year had already been cast, so he will honor that commitment by extending casting offers to all of those artists in the event they can perform at Moonlight next year.
Colleen Kollar Smith, managing director for Moonlight, said it has been challenging keeping up with the rapidly changing information about COVID-19-related closures. But she said the support of Moonlight subscribers has made it easier to bear.
Season ticket-holders were offered the choice of a refund or the opportunity to donate back the price of their ticket to the Moonlight or bank their ticket money for next year. As a show of loyalty to the company, the majority of subscribers did not ask for a refund, said Fred Tracey, a marketing specialist for the city of Vista, which operates the Moonlight.
Jennifer Bradford, executive director for the Moonlight Cultural Foundation, said the city is planning to use the ticket give-backs program to honor the city's essential health care workers. For every ticket donated back to Moonlight, the company will provide a future ticket to a worker who has served on the front lines of health care during the pandemic.
Production dates for the 2021 season have not been announced.
The state's Resilience Roadmap reopening plan has placed live theaters and other large-gathering venues in the last tier of businesses that will be allowed to reopen. Most health experts say that may not happen until a vaccine or viable treatment is available, likely not until next year.
In the meantime, Moonlight hopes to offer a smaller season of socially distanced concerts and family movie nights at the amphitheater in the fall.
For information, visit moonlightstage.com/home.
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Last Call For An NBC Nightly News Dump
Nope, Brian Williams's career did not survive the weekend.
In the midst of a career spent covering and consuming news, it has become painfully apparent to me that I am presently too much a part of the news, due to my actions.
As Managing Editor of NBC Nightly News, I have decided to take myself off of my daily broadcast for the next several days, and Lester Holt has kindly agreed to sit in for me to allow us to adequately deal with this issue. Upon my return, I will continue my career-long effort to be worthy of the trust of those who place their trust in us.
That "next several days" will most likely be "permanent".
Meanwhile, the entirety of FOX News is still employed. Go figure.
StupidiTags(tm): Village Stupidity
A Taxing Ordeal Online
Well, I hope you weren't planning to do your 2014 taxes this weekend using TurboTax. You know, like I was.
Up to 18 states are reporting significant upticks in fraudulent activity and there may be a common thread: tax preparation software.
Individual State Departments of Revenue are loathe to name names but have been quick to point the finger away from their own systems.
Alabama, Minnesota, and Utah state tax offices have already released statements, and tax software company Intuit has now put all state e-filing on hold.
Following up on taxpayer concerns, Intuit announced that it is working with state agencies to address the problem. Intuit reached out to Palantir, a third party security expert, to make a preliminary investigation of the most recent fraud activities. The initial findings have led Intuit to believe that these instances of fraud did not result from a security breach of its systems. Instead, the company believes that the information used to file fraudulent returns was obtained from other sources outside the tax preparation process.
Intuit stressed that they are continuing to investigate. "We understand the role we play in this important industry issue and continuously monitor our systems in search of suspicious activity," said Brad Smith, Intuit president and chief executive officer. "We've identified specific patterns of behavior where fraud is more likely to occur. We're working with the states to share that information and remedy the situation quickly. We will continue to engage them on an ongoing basis in an effort to stop fraud before it gets started."
So what's next? As of yesterday, Thursday, February 5, Intuit is temporarily pausing transmission of state e-filing tax returns. This is effective for all states. Intuit will be working with the states today to begin turning transmissions back on.
If you have already filed your state tax return using Intuit software during this temporary pause, you'll just have to wait it out: taxpayers will have their returns transmitted as soon as possible. There's nothing that you can do just yet. Trying to file again will just cause you more delays down the road.
In other words, Intuit believes that fraudsters who have obtained SSNs and addresses from sources other than TurboTax are filing bogus tax returns in order to get bogus tax refunds. All that is fine and great until the actual person tries to file their income tax information, and they discover that there's already an income tax return filed for them that year.
It gets ugly, fast. While this isn't so much of a problem with federal returns (as they started cracking down on that a couple years ago) states are behind the curve, hence this year's state e-file return fraud alerts.
Hopefully Intuit will get this looked at soon.
Posted by Zandar Permalink 4:00:00 PM 1 comment:
StupidiTags(tm): Criminal Stupidity, Technology Stupidity
More Problems For Christie
New Jersey GOP Gov. Chris Christie may have been able to slough off Bridgegate, but now he has a whole new batch of problems to deal with as Christie and his administration are now under federal investigation for stopping grand jury investigations of his supporters.
Two criminal investigators from the U.S. Department of Justice on Wednesday interviewed the man who leveled those charges, Bennett Barlyn. He was fired from the Hunterdon County prosecutor's office in August 2010, and subsequently brought a whistleblower lawsuit against the Christie administration, claiming he had been punished for objecting to the dismissal of the indictments of the governor's supporters for a range of corrupt activities.
Barlyn told IBTimes that he met with the federal investigators at his Pennsylvania home for more than an hour on Wednesday afternoon. He said they specifically focused on why Christie's then-attorney general, Paula Dow, had moved to expunge the indictments. The investigators are examining what state and federal laws may have been broken in the process. Barlyn said the investigators appeared to be at an exploratory stage, with no certainty that criminal charges would ultimately be filed. The meeting followed a June letter to Barlyn from New Jersey's U.S. Attorney, Paul Fishman, instructing Barlyn to be in touch with his office's investigative team about the case.
The New Jersey U.S. Attorney's office declined to comment. Christie has denied any involvement in Barlyn's termination, while maintaining that he does not even know the men and women he has been accused of aiding. The governor's office did not respond to a request for comment.
So what happened? Looks like the last straight arrow New Jersey prosecutor got his legs cut out from under him.
The case centers on exurban/rural Hunterdon County, in western New Jersey along the Delaware River. There, Barlyn claims, then-county Sheriff Deborah Trout ran her office like a private fiefdom, hiring her friends without respect to their experience, and without initiating proper background checks as mandated by state law.
Barlyn's office began probing Trout in 2008, eventually convening a grand jury that returned 43 indictments against her, Undersheriff Michael Russo and investigator John Falat Jr. The Christie administration then intervened, took over the prosecution and -- in an extraordinary step -- moved to have the grand jury indictments overturned, saying they were legally and factually deficient. When Barlyn raised objections, he was fired.
Now it's entirely possible that Barlyn really was on a witch hunt and looking to collect Sheriff Trout's head for whatever reason, but the Christie team both taking over the investigation and then killing all 43 counts seems at best highly unethical and at worst blatantly illegal.
It's yet another strike against a guy with way too much baggage to ever win a GOP primary for the 2016 nomination, let alone win the White House. With all the accusations of "Chicago Way cronyism" against Obama shouted into the ether by tea party knuckleheads, this is what that particular crime actually looks like, Jersey style.
StupidiTags(tm): 2016 Election, Chris Christie, Criminal Stupidity, GIANT BRASS BALLS, Legal Stupidity


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Costa del Sol holidays have it all. Wonderful weather, beautiful beaches and more bars and restaurants to choose from than you can possibly imagine. Throw in a boat load of activities like cycling and scuba diving and you've got holiday perfection. Although Costa del Sol has some excellent hotels, including large resorts in Marbella and Torremolinos, villa and self-catering holidays in Costa del Sol are increasingly popular. This allows you to have your own patch of paradise to enjoy.
Image by Hernan Piñera, used under Creative Commons license (CC BY SA 2.0)
Get the best value by choosing a villa in Costa del Sol
Villas to rent in the Costa del Sol come in all shapes and sizes, from luxury villas with private pools to cheaper self-catering options that can prove better value than a hotel. You'll always find more space in a villa than in a hotel room, which is especially useful if you're travelling with children. You'll also have your own outdoor space and perhaps even a private pool to enjoy without necessarily paying more than you would for a hotel stay.
Image by Barbara Walsh Photography, used under Creative Commons license (CC BY 2.0)
Get away from the crowds, if you want to
Some find that one of the benefits of choosing a holiday rental is the seclusion and privacy it affords. Many of the towns that dot the Costa del Sol coastline are lively and exciting and those opting for a villa in Costa del Sol can venture into towns like Torremolinos and Marbella by day, then retreat to the privacy of their holiday villa by night. Other days, the peace and tranquillity of a private swimming pool can be enjoyed with no jostling for sunbed space!
The best of both worlds when it comes to mealtimes
Treating yourself to meals out can be a well-deserved holiday perk. Self-catering lets you eat out at your leisure with the flexibility to have breakfasts and lunches in your private villa. Then if you fancy dining out in one of the excellent restaurants in the towns along the coast, you can do that too. For those working to a budget, Costa del Sol self-catering means keeping the cost of mealtimes down by shopping in local supermarkets and avoiding pricey waterfront eateries.
Find the location that suits you best
With holiday lets and private villas dotted all over the Costa del Sol, you'll find the location that suits you best. Whether you want to be near the cycle paths or near a dive centre to take advantage of Costa del Sol scuba diving. You don't need to be confined to one of the bigger resorts if you don't fancy it, instead choosing a more secluded area on the coastline. But there are options for holiday villa rentals in Costa del Sol's towns if you still want to be in the hubbub but with your own kitchen facilities to self-cater.
By Arianne Fabrice, a travel journalist who specialises in the popular resort destinations in and around Europe. Having worked for some of Paris' premium travel mags, she's recently moved into English-language publications.
Costa del SolSpain


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Imagining a House Where Domestic Labor Is Automated
Grace Quah, a graduate student of architecture, imagines a house that would drastically reduce the domestic labor attributed to women while also making it visible.
by Monica Uszerowicz August 31, 2017 August 31, 2017
Late last year, Frances Gabe, the creator of the world's only self-cleaning home, passed away at the age of 101. The errantly charming artist, sculptor, and inventor should've been famous. In 1984, after receiving a patent from the US government, Gabe built a home in Newberg, Oregon, that washed itself: spray nozzles in the ceilings, floors sloped for drainage, a cupboard that was both dish container and dishwasher. She'd grown tired of the pain of housework, bending down to clean and scrubbing at tiny stains. "Stoop, stoop, stooping is stupid," she once said in a short TV program about the house.
Still from Grace Quah's Silvertown Plug-in (all images courtesy Grace Quah)
Grace Quah, a graduate of the Bartlett School of Architecture who works in design, writing, and film, recently posted a link to Gabe's obituary on her Twitter — Gabe's death was not publicized until last month — adding, "Basically my final year masters project 50 years ago, no one has built a self-cleaning house since Gabe's." Quah's project, "Silvertown Plug-in — a spatial critique of domestic labour," is a film set in 2034, in London's industrial Silvertown neighborhood. There, Jetsons-style homes contain automated appliances built right into their walls, drastically reducing the domestic labor attributed to women and also making it visible.
Still from Grace Quah's "Silvertown Plug-in"
"Spaces are not gender neutral," Quah told Dezeen. "Silvertown Plug-in" begins with statistics: On average, women (still) carry out 60% more unpaid work than men. "Even an efficiency expert would be staggered by the amount of chasing around … that the little woman takes as a matter of course," says a male voice, a disembodied ghost from 1950s television advertisements. He compares a woman running up the stairs, carrying laundry, to a climbing vine; her jaunt would leave a "mountaineer gasping for breath." Enter "Silvertown Plug-In": In the project's description, Quah explains that, "capitalizing on the untapped £1.1 trillion value of domestic labour to the UK economy, the masterplan is a communal housing scheme that performs housework. As a critique of the relationship between technology and architecture, everyday kitchen products become an architectural language."
Quah's animated pink homes are fully automated, transporting food to plates to table, steaming clothing, and providing comfy nooks for sundry items. The mid-century, space-age devices throughout the home move with robotic efficiency, but their language, so to speak, is rather humanoid, as if the house were alive. Nadya Krupska, a fictional "Resident of the Silvertown Automated Housing Association," likens her home to a human: "Sometimes, it feels it has a mind of its own … Although I love to be taken care of." She details instances in which the house becomes "angry," memorizes her dietary preferences, and suggests healthy food options. Attentive, detail-oriented, and temperamental, the house is not dissimilar — stereotypically — to a woman.
It's a wonder that technology hasn't fully addressed the exigencies required, the "invisible" work (usually carried out by women), to maintain a clean home. In Gabe's obituary, Margalit Fox recalls that in a 1981 issue of The Baltimore Sun, the inventor expressed her frustration with the inherent sexism of modern home design — that it presumed, in its very architecture, women would take care of it. "You can talk all you like about women's liberation," she said, "but houses are still designed so women have to spend half their time on their knees or hanging their head in a hole." In Quah's project, women, like men, are treated to cooked meals and clean clothes, automatically mothered. Perhaps all homes ought to take care of themselves. Stooping would be too difficult for a man, anyway.
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Tagged: Articles, Frances Gabe, Grace Quah
Monica Uszerowicz
Monica Uszerowicz is a writer and photographer in Miami, FL. She has contributed work to BOMB, Los Angeles Review of Books' Avidly channel, Hazlitt, VICE, and The Miami Rail.	More by Monica Uszerowicz


The AHDB Outlook for UK pig meat supplies, produced back in October, has been reviewed to take account of recent developments in production and trade.
Clean pig slaughter was lower than expected during Q4 last year, falling 1% below 2017 levels. This meant UK pig meat production during the quarter was 2% behind a year earlier, as average carcase weights were slightly lower. It is thought that fewer pigs were pulled forward for Christmas this year, due to poor demand for standard pigs as cheap continental pork proved more attractive. This has made more pigs available in January; so far this month GB estimated slaughterings have been 6% above 2018 levels.
However, other factors may also have been at play that limited slaughter towards the end of last year.
The latest APHA disease surveillance report suggests disease continued to be a challenge throughout the summer, which may have impacted supply availability. It is difficult to anticipate how this might develop moving forward. Herd performance is also expected to be affected by poorer fertility rates during the hot weather last summer, which should start to impact throughputs from the end of Q1 and into Q2 this year.
Beth Wilkins, a market intelligence analyst at AHDB, said: "The AHDB forecast has been revised down slightly to take account of the risk that herd performance might not improve as much as expected this year. Nonetheless, throughputs are still expected to be up 2-3% on 2018.
Ms Wilkins added: "UK imports were higher than expected towards the end of last year, likely reflecting the competitive prices available at the time and some stockpiling activity in light of Brexit. Without clarity on Brexit, it is difficult to anticipate how imports will develop this year. Nonetheless, higher production levels should deter an increase, but this will depend on the prices on offer.
More details on the outlook for UK pig meat supplies can be found by clicking HERE.


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Monday Night Preview: Can Philadelphia Put The Knife In Green Bay's Playoff Hopes?
Travis Pulver
Posted on November 26, 2016, by Travis Pulver
Aaron Rodgers has only missed the playoffs once since he became the starting quarterback of the Green Bay Packers (his first season as the starter in 2008). Since then, his season has ended in the Super Bowl once, Conference Championship once, Division Round three times, and Wild Card Round twice. With the way the team has looked the last couple weeks, Green Bay's season is going to end on January 1 with the regular season finale against the Detroit Lions.
At 4-6, if they are going to have a chance they will need to do just what Aaron Rodgers told the press during the week leading up to Monday night's game against the Philadelphia Eagles—run the table, a task the Eagles will certainly not make easy.
Via profootballspot.com
It has been a few years since the Eagles have been considered a perennial playoff team. Earlier this season there was a reason for hope after Carson Wentz led the team to a 3-0 start, but then they dropped five of their last seven. While a 5-5 record would put them in the thick of the division hunt in several divisions, they are in dead last in the NFC East.
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A playoff berth would probably require them to run the table as well (along with getting some help from other teams).
Along with keeping their playoff hopes alive, the Packers would love to bring their losing streak to an end (four games). Philadelphia's defense is one of the tougher ones in the NFL and will not make it easy on Rodgers to work his magic. But the offense, while far from perfect, has not been the bigger problem for the Packers.
During the losing streak, the Packers offense has scored an average of 26.75 points/game. Over the course of the season, that would make the Packers the seventh best scoring team in the league, but scoring a lot doesn't matter if the other teams score more—and the Green Bay defense has given up an average of 38.25 points/game during the streak.
That wouldn't just make them the worst defense over the course of the season, but the worst in NFL history (current record—35.78 points/game by 1966 New York Giants).
Such ineptitude would be music to the ears of Eagles head coach Doug Pederson and his rookie quarterback, Carson Wentz. The Eagles offense has been one of the lowest scoring units in the league this season at 18.6 points/game and could use a game against a soft defense to help build some confidence—but there is help coming for the Packers defense in the form of defensive back Damarious Randall and linebacker Jake Ryan.
Via CSNPhilly.com
How much could those two players help? Randall was last season's first round pick for the Packers and has been out since mid-October. Ryan's return happens to coincide with current inside linebacker Blake Martinez being lost to a knee injury.
Is it possible that these two guys can make a big difference for the Packers defense? It's possible when you consider the Eagles will likely be without running back Ryan Mathews and their receivers have had an issue with dropped balls this year (17; sixth worst in NFL).
But for the Packers to really have a chance, they need to put some pressure on Wentz. During the losing streak, the Packers have not recorded more than two sacks and five QB hits in a single game and have given up 11 total passing touchdowns in the span and 310 yards/game.
With the absence of a running guy in Green Bay this season, the Packers are not going to be able to run out the clock on anyone. Green Bay will need the defense to step up and make a few plays—something they haven't really done all season. Otherwise, it will not be hard to imagine the Eagles rookie quarterback having a better night than Rodgers.
Aaron Rodgers, Carson Wentz, Eagles vs. Packers, Green Bay Packers, Green Bay vs. Philadelphia, MNF, monday night football, Philadelphia Eagles
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