text:
Home Boardroom Games Bill Gates and Robert Downey Jr. Takes $80 Million Bet on Electric...
Boardroom Games
Bill Gates and Robert Downey Jr. Takes $80 Million Bet on Electric Motor Company
"Our investors recognize the critical role that technology will play in our fight against climate change. To curb the carbon emissions driving this crisis, we all need to change the way that we use energy."
Turntide
Turntide Technologies (Turntide), which makes a smart motor system for buildings that can sharply reduce energy consumption, has completed an $80 million funding round.
The funding is backed by Bill Gates' Breakthrough Energy Ventures, Robert Downey Jr.'s FootPrint Coalition Ventures, Amazon's Climate Pledge Fund, Keyframe Capital, Fifth Wall's Climate Technology Fund and Captain Planet LP.
The company produces the Smart Motor System, which it says is designed around its revolutionary switched reluctance motor (SRM) technology. SRMs have been used for decades in environments that demand 100% dependability.
But recent advances in supporting technologies have permitted Turntide to develop a patented, cloud-connected SRM that can power anything, using a fraction of the energy of the legacy AC induction motors in 98% of the world's machines.
Today's motors are inefficient, unintelligent and unreliable. Over 98% of today's motors rely on technology invented in 1888 by Nikola Tesla.
Electric motors are the single largest consumer of electricity worldwide – costing businesses and the environment. They account for 70% of industrial power consumption and at least 47% of global power consumption. Until now, high-efficiency motors have required expensive permanent magnets to produce the torque needed to operate, often made of rare earth minerals that are environmentally destructive to mine.
Turntide's Smart Motor System patented hardware architecture and digital DNA changes the way we move things: from fans in HVAC systems that cool or heat our homes and commercial buildings, to the pumps needed to carry water to our taps and refrigerate our food, and agricultural uses including fans creating conditions for animal welfare in dairy barns.
Turntide's mission is to replace all the motors in the world with its Smart Motor System.
The US-based firm said this with this new funding; it plans to expand its Smart Motor System's development and production to meet growing demand and extend it into new applications.
It added that the funding would also be used to accelerate deployment and advance Riptide's development, a cloud-based building automation software platform that Turntide recently agreed to acquire.
Turntide plans to expand further into building automation by improving and extending its Building Operation System (BOS) platform to office buildings, retail locations, schools, and more.
The electric motors powering our world today account for half of the global electricity consumption – more than lighting, heating, and electronics combined. As our climate changes and the economy grows, electric motors' global demand will continue to rise.
"Our investors recognize the critical role that technology will play in our fight against climate change. To curb the carbon emissions driving this crisis, we all need to change the way that we use energy. That starts with modernizing the technology that is currently powering our world," said Turntide's CEO and Chairman, Ryan Morris.
"With the support from our investors, Turntide will increase production of our Smart Motor System and ramp up motor retrofitting to provide cost-effective and energy-efficient motors to businesses around the world."
The Smart Motor System advances sustainability goals, saves money, and minimizes maintenance calls.
Turntide's Smart Motor System is the first digital-first motor that is software-driven, intelligent and sustainable.
The Smart Motor System's digital DNA enables precise and reliable control to effectively use every watt of energy to reduce electricity consumption and achieve optimal efficiency.
The Smart Motor System is proven more reliable with a simplified design for variable speed operation rigour. For example, suppose a building is getting too hot or too cold. In that case, the Smart Motor System can slow the motor's speed, lowering the output of conditioned air and eliminating excess energy waste and, thus, cost.
Turntide's technology goes beyond mechanical design, integrating software that allows for IoT control system capabilities and data integration – delivering lasting value over time through proactive maintenance and updates.
Turntide's Smart Motor Systems are being manufactured, shipped, and installed at scale across the United States, Canada, and the UK, with further international expansion planned this year.
Additionally, Turntide has pilots in the Middle East, Asia, and Mexico.
Last year, Turntide said it is ramping up to deploying thousands of motors per month.
Its Software Motor Systems are currently being used in Five Guys locations, Amazon facilities, and other retailers, grocers, and commercial buildings around the globe.
No design changes necessary; as a "drop-in" solution, the Smart Motor System reduces customer energy consumption – lowering customer cost and environmental impact, like LED lighting retrofits. As seen by retrofitting commercial HVAC motor systems with its Smart Motor System, Turntide's customer energy savings reach an average of two-thirds.
smart motor
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As promised, Creately is always improving, and this week we have a host of new capabilities and bug fixes that will deliver a better online diagramming experience.


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Q: Having issue combining multiple scripts i have the below script which is helping me to embed google form into a google sheet while i have 2 forms in the same sheet and when i put the script both am getting only one selection which is a select button created near HELP called SELECT
i was unable to post the script
while the output only BBB on the selection option,
the sheet is here :
https://docs.google.com/spreadsheets/d/17O84HASI6q17sDH00tKmh_KrHmipUnxGcxafQrarG_c/edit#gid=1543122132
FormAAA:
https://docs.google.com/forms/d/1UpG6E08dH3L9YCqCoDpOw2Y4K--7utx1vhpORishxTU/edit
FormBBB:
https://docs.google.com/forms/d/1_lDDKwaS0EizUdMSoP4FtgVqUe5PImpPBlH8JLItoW0/edit
Looking forwards to your kind help.
Thanks,
Adabsiz

A: When I saw your sample Spreadsheet and your script, I confirmed that 2 functions of onOpen() and showSidebar() are duplicated in AAA.gs and BBB.gs. I think that this might be the reason of your issue. When you want to put AAA and BBB to the custom menu, how about the following modification?
From:
AAA.gs:
function onOpen() {
 SpreadsheetApp.getUi().createMenu("SELECT NAME").addItem("BBB", "showSidebar").addToUi();
}

function showSidebar() {
 SpreadsheetApp.getUi().showSidebar(HtmlService.createHtmlOutputFromFile("SidebarAAA.html").setTitle("DATA ENTRY"));
}

BBB.gs:
function onOpen() {
 SpreadsheetApp.getUi().createMenu("SELECT NAME").addItem("BBB", "showSidebar").addToUi();
}

function showSidebar() {
 SpreadsheetApp.getUi().showSidebar(HtmlService.createHtmlOutputFromFile("SidebarBBB.html").setTitle("BBB"));
}

To:
AAA.gs:
function onOpen() {
 SpreadsheetApp.getUi().createMenu("SELECT NAME")
 .addItem("AAA", "showSidebar1")
 .addItem("BBB", "showSidebar2")
 .addToUi();
}

function showSidebar1() {
 SpreadsheetApp.getUi().showSidebar(HtmlService.createHtmlOutputFromFile("SidebarAAA.html").setTitle("DATA ENTRY"));
}

function showSidebar2() {
 SpreadsheetApp.getUi().showSidebar(HtmlService.createHtmlOutputFromFile("SidebarBBB.html").setTitle("BBB"));
}

BBB.gs:
In this case, onOpen() and showSidebar() in BBB.gs are not used.
// function onOpen() {
//  SpreadsheetApp.getUi().createMenu("SELECT NAME").addItem("BBB", "showSidebar").addToUi();
// }

// function showSidebar() {
//  SpreadsheetApp.getUi().showSidebar(HtmlService.createHtmlOutputFromFile("SidebarBBB.html").setTitle("BBB"));
// }

Reference:

*

*Custom Menus in Google Workspace
Added:
About your following additional question,

Hi, appreciate your kind advice and follow up, i did add the suggested script while i choose BBB with its linked sheet as well as AAA with it's linked sheet; unfortunately only one form kept open either AAA or BBB, is there possibility to keep both open with its own sheet. looking forwards to your kind advice. Thanks

Unfortunately, in the current stage, 2 sidebars cannot be opened simultaneously. So in this case, how about the following patterns?
Pattern 1:
In this pattern, SidebarAAA.html is modified as follows. By this, when "AAA" is run, 2 Google forms are opened in a sidebar.
<!DOCTYPE html>

    <base target="_top">

    Loading…

    Loading…

Pattern 2:
In this pattern, SidebarAAA.html and SidebarBBB.html are opened in a sidebar and a dialog, respectively. In this case, please modify showSidebar2() as follows.
function showSidebar2() {
 SpreadsheetApp.getUi().showModelessDialog(HtmlService.createHtmlOutputFromFile("SidebarBBB.html"), "BBB");
}

redpajama_set_name: RedPajamaStackExchange


text:
Q: get rows by specific TMZ I have all time stamp columns(which are actually currently set as datetime type) in DB inserted according to GMT timezone.
so, When a user inserts data the time stamp is by GMT
for example:
row time stamp is: 2014/01/17 01:00 (GMT)
the user time zone is GMT -5, so the user actually did the action at 2014/01/16 21:00
In my site the user can set the time zone for his session.
Is there a way to select the rows according to specific time zone? so that is he searchs
for rows in dates: 2014/01/10 - 2014/01/16
He will get that row.
Using Yii if that helps.


Neha Henna is especially made after considering the need of good quality henna on different occasions. It is made up of natural ingredients and does not have any chemicals in it. It is best for use on marriages, social ceremonies and religious events.
Apply Neha Henna on washed hands or feet. Make designs you want and give them time to dry. After the paste is dry, remove the dry paste with tissue paper or towel. After removing the paste, apply some oil or cream on the decorated area of skin. After 20 minutes, wash it with water.
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text:
#include "buffer.h"

#include <string.h>

void clear_char_buffer(char_buffer_t *buff)
{
  memset(buff->bytes, 0, buff->len);
}

void clear_uint8_buffer(uint8_buffer_t *buff)
{
  memset(buff->bytes, 0, buff->len);
}

redpajama_set_name: RedPajamaGithub


The attached agenda is for the next Board of Adjustment meeting on Monday, August 29, 2011 at 7:00 pm at City Hall.
Attached are the minutes from the February 16, 2011 Board of Adjustment meeting.
The attached agenda is for the next Board of Adjustment meeting on Wednesday, February 16, 2011 at 7:00 pm at City Hall.
Attached are the minutes from the June 28, 2010 Board of Adjustment meeting.
Attached are the minutes from the April 8, 2010 Board of Adjustment meeting.
We now have flush toilets in Drake Park!! Check them out the next time you're in the park!


Swahili? What language was that?
As time passed, you captured the hearts of my mates and the whole school..
You really made that much of an impact..
You made us laugh so much with your accent and your humour….
I laughed and said…it wasn't going to happen..
I loved that we got to spend that time with you in your country that you were so proud of..
You became very weak and you couldn't stand without leaning..
You kept on being happy….
Today, however….I cried….and my heart was sad..
No one could even replace you if they tried…..
Rest in Paradise, Bi Kelly..


text:
Bakers Creek Air Crash MemorialPrint Page
Photographs supplied by Richard Rudd
A monument was unveiled in May 1992 to honour 41 American servicemen aboard a United States warplane that crashed near Bakers Creek on 14 June 1943. The monument consists of two brick pillars to which flagpoles and plaques are attached. Between the pillars is an airscrew of the type fitted to Douglas DC3 Dakota aircraft. Fixed above the propeller is a bronze model of a Flying Fortress aircraft that was added on 13 June 2003.
The American soldiers were enjoying a weekend of rest and recreational activities and the crash is considered Australia`s worst air disaster. The aircraft, delayed because of thick fog, took off at 6am and was in the air for just two minutes before crashing into bushland at Bakers Creek. The cause remains a mystery, although some witnesses blamed pilot error. Relatives of those who died in the accident were kept in the dark because of wartime censorship restrictions and some details of the crash are still being pieced together today.
The Australian and United States flags were raised daily by Bob and Vivienne Deakin who were sent a Certificate of Congressional Recognition in 2005 for their efforts.
Contor Drive & Ivers Street, Community Hall, Bakers Creek, 4740
Actual Event Start Date:
Actual Event End Date:
http://www.qldwarmemorials.com.au/P…
Actual Monument Dedication Date:
Monday 11th May, 1992
On June 14 1943 a VH CBA B-17C aircraft of the United States Army Air Force crashed shortly after take-off approximately 1km north of here on the opposite side of Bakers Creek near the site where the meatworks now stands.
On board were five crew and thirty-eight passengers who were returning to New Guinea after completing R and R in Mackay. There was only one survivor. The aircraft was operated by the 46th Troop Carrier Squadron of the 317th Troop Carrier Group which formed part of the 5th Air Force.
The crash of the B-17C was the worst accident involving a transport aircraft in the South-West Pacific during World War II.
This memorial was constructed by the people of Mackay District in honour of the forty-two United States military personnel who were killed and the one survivor, and was dedicated on 11th May 1992.
Source: MA,MHS,MIV,QWMR

redpajama_set_name: RedPajamaCommonCrawl


text:
Taylor's had it up to here.; Credit: bravotv.com
Real Housewives of Beverly Hills: Taylor Armstrong Tea'd Off
Ali Trachta November 15, 2011
We hope you had your electronic cigarettes on hand last night, or whatever it is you reach for to take the edge off. The stress of it all from Lisa's tea-party-turned-fight-club was a little more than we could handle.
The episode started off with Kyle finally meeting Kim's boyfriend Ken, whom she's been keeping a secret for a year. Kyle's upset Kim's decided to move in with him instead of moving closer to her. Kyle had to wipe away a fit of tears in order to shake her new pseudo brother-in-law's hand, only to return to a private room and continue to cry some more.
Ok, let's be real about why Kyle is crying.
She says it's because she doesn't think Kim is happy. That she's rushing into this and it's not really what she wants. But that doesn't seem true. Kim's not rushing. Kim seems sure about it, and considering Kim never shows up to Housewives gatherings anymore, it's pretty clear she'd rather spend time with her new lovah than her sister.
Kyle's really just crying because Ken is so oogly. There, we said it. He's not Beverly Hills Househusband material. He's certainly no Mauricio, and Kyle just doesn't know how she's going to be able to sit across from him at Villa Blanca and be expected to eat food in public.
But this little cryfest was peanuts next to Taylor's meltdown take two. Good gracious, here we go.
Lisa invited Taylor over for tea along with the rest of the crew, despite that Taylor hadn't invited Lisa to whatever awards luncheon she'd invited all the other girls to the previous day. (Taylor was honored for being a "woman making a difference" because she's running an online makeup store? We didn't get it.)
Lisa pretty much ambushed Taylor the second she walked in, calling her out for not having invited her. In the past, this likely would have caused Taylor to cower, but for whatever reason, on that day, it lit a fire in Taylor, who decided this was the perfect moment to spew as much hatred onto Lisa as humanly possible.
Taylor broke down into tears, accusing Lisa of talking behind her back, criticizing her and generally being "not her friend." (UGH! We're so sick of this phrase. Why do middle-aged women insist on using it? It makes them sound like 3rd graders.) Lisa seemed to grasp her pain, and apologized for however she'd hurt Taylor's feelings.
Then what the hell happened? Was there tricky editing with this tea party? Everything seemed resolved. But Taylor must have seen this as an opportunity, since she suddenly attempted a Lisa gang bang. It went something like this, "Lisa, I hate you! I've always hated you! And guess what — everyone in this room hates you, too! Right, Kyle? Didn't you just say the other day that Lisa has a huge ego? Camille, you think she sucks, right? Everyone thinks she sucks! Right? You've all told me in private that we should throw Lisa off a cliff. C'mon, ladies, back me up here!!!"
Cue the crickets.
Feeling suddenly very alone (ya think?) Taylor stormed out, but stopped quickly at Lisa's gates to for a quick Botox consult with Dr. Paul.
Paul works his magic fingers on Taylor's face.; Credit: bravotv.com
Paul's face massage soothed Taylor enough to go back in and rejoin the girls, but little did she know, they'd been discussing in her absence Taylor's larger issues of abuse in her marriage. Or lack thereof.
Not everyone was convinced, and honestly, we don't blame anyone for saying they weren't sure they believed abuse occurred. From what we saw of Russell last year, we maybe would have doubted it too. As Paul pointed out, he did seem mellow. Plus, how could Taylor be in an abusive relationship at the same time she was making keynote speeches at her domestic violence charity with Russell sitting right there in the audience? Of course we now know abuse did exist, but clearly the layer of coverup on it was thick.
The Housewives couldn't take Taylor's antics anymore. There was too much erratic behavior and too many mixed messages — it was time to put the cards on the table. "We've been protecting you," they all chimed. How? "Because we don't say that he hits you!" Camille snipped. "But now we've said it."
I don't know about "we," Camille. It's more like you said it. You took that leap of putting an outright accusation on camera. We're not saying any of the subsequent happenings (the divorce, the suicide) were her fault. Of course not. But the shit hit the fan, and Camille threw it. And from what previews show, Taylor doesn't exactly appreciate that.
Until next week, when the Taylor takeover continues.
Follow Ali Trachta on Twitter at @MySo_CalLife and for more arts news follow @LAWeeklyArts.


text:
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A few examples of some of the Angels I have made so far. They are all so different. What I love most about them is that you can really see the child's personality coming through. They have all been so much fun to make.


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7 Star Praying Mantis
Foshan Wing Chun
Yang Style Tai Chi Chuan
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A number of different theories exist around the origin of Taijiquan but generally it is accepted by most that Chang San Feng, a Taoist monk, was the creator
It is only during the 18th century that Taijiquan first emerges from the mists of folklore. The Chen village in the Henan province was home to the Chen clan who were at the time practicing a form of martial art, which could be closely compared to the Taijiquan we know today. Their style maintained some of the characteristics of the hard styles like jumps, changes in speed, etc
There are again differing versions of how Yang Lu Chuan became involved with the Chen clan but if it had not been for him, Taijiquan would probably not be as popular as it is today. Regardless of which version we choose to believe, it is clear that Yang Lu Chuan developed into a highly skilled practitioner. During his life, Yang accepted many challenges but remained undefeated until his death.
One of Yang Lu Chuan's early students was Wu Yu Hsiang who went on to study with Chen Qingping and later developed his own style, which became known as the Wu Style.
Yang Lu Chuan's two sons were also prominent in the development of Taijiquan. While Yang Panhe did not have a huge following, Yang Qianhe was very popular and it is through him that the teachings of Yang Lu Chuan found a channel. Yang Qianhe had two sons, Shouhe and Chengfu, of which Chengfu became the most well known for his mastery of the Taijiquan. Chengfu's style was noted for its softness and relaxed postures, which were quite deceiving to challenges.
Yang Cheng fu died when he was 53 and is regarded as pivotal to the development of Taijiquan as we practice it today
Class Times 7 Star Praying Mantis Class Times Foshan Wing Chun Class Times Yang Style Tai Chi Chuan Class Times
Tai Chi 18h00-19h30
Mantis 17h00-18h00
(age 7-15yrs)
(adult beginner)
(adult advanced)
Wing Chun 18h00-19h00
Kiddies Mantis (age 7-15yrs)
10h15-11h00 (beginner)
11h00-11h45 (advanced)
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Winterthur to Display Elegant Autos from the Country-Estate Era Saturdays in May
By Editorial Dept
1927 Rolls-Royce Phantom, Ascot Tourer with body by Brewster & Co. Courtesy of Winterthur.
More than 50 magnificent and historic automobiles, dating from 1907 to 1959, will be displayed on Saturdays in May at Winterthur Museum, Garden & Library beginning this weekend.
The displays, 10:00 am to 4:00 pm, start the10th anniversary celebration of the Winterthur Invitational. They are accompanied at 1 p.m. each Saturday by related lectures in the museum's Rotunda.
Weekly themes are "Ten Years of Excellence: Select Vehicles Displayed at Winterthur, 2006-2016" on May 7, "American Pre-war Luxury Brands, from Packard to Cadillac" on May 14, "The Personal Automobiles of Ruth Wales and Henry Francis du Pont" on May 21 and "Cars of the 1950s: Winterthur Museum Opens to the Motoring Public" on May 28.
From 1916 to 1969, hundreds of guests came to Winterthur for glittering social occasions hosted by the du Ponts. They arrived in a wide variety of automobiles that reflected the latest in design and fashion. These weather-permitting displays honor this tradition.
The displays are free for members and included with admission. The lectures are free for members and students and included with admission.
The weekly themes and confirmed automobiles include:
May 7: "Ten Years of Excellence: Select Vehicles Displayed at Winterthur, 2006-2016" with a 1907 Autocar, 1918 Buick E45 Touring, 1926 Rolls-Royce Silver Ghost, 1928 Mercedes S, two-door touring model, 1929 DuPont Le Mans Speedster, 1931 Chrysler M6 Roadster, 1931 Jordan, 1931 Buick Wagon Series 90 Model 9, 1932 Packard, 1935 Cadillac convertible, 1936 Packard convertible, 1948 Jaguar Mark IV Saloon, 1955 Cadillac, 1956 Packard Patrician, 1959 Cadillac, 1959 Rolls-Royce Silver Cloud, and a Winterthur Rolls-Royce.
"Don't Scare the Horses: The Development of the American Estate Garage" is the accompanying talk by Jeff Groff, Director of Interpretation & Estate Historian at Winterthur. Innovation and speed were the keystones of American life in the early twentieth century, with the wealthy embracing every new means of transportation to move about—and to show off their success. At their country places, new types of buildings were designed to house their automobiles, and an important new type of servant was added to the estate staff list—chauffeur. The talk will explore the design and function of these early garages; their evolution into key estate features; and the need to define chauffeurs' duties, status, and relationships to fellow servants and employers.
May 14: "American Pre-war Luxury Brands, from Packard to Cadillac," with a 1910 Pickard, 1927 Cadillac 314 Phaeton, 1928 Pierce Arrow Limo, 1929 Packard Opera coupe, 1930 Cord L-29 Cabriolet, 1930 Rolls-Royce Phantom Suburban, 1933 Auburn, 1937 Packard, 1938 Packard 1604 coupe, 1940 Packard, and a Winterthur Rolls-Royce.
Hampton Wayt, an independent 20th-century design historian, will talk about "Affluence at the Wheel: An Appreciation of Luxury Automobiles from Before the Second World War." Not all antique cars are created equal—although at first glance they may appear to be. The automobiles of the rich, like their mansions, were often worlds apart from those of the lowest echelons of the invention. He will explore three predominant aspects of automobile design—mechanism, comfort, and style—as sought and enjoyed by wealthy car owners in the earliest decades of the machine's adoption as a mode of travel.
May 21: "The Personal Automobiles of Ruth Wales and Henry Francis du Pont," with a 1918 Cadillac, 1942 Cadillac Fleetwood Model 7533 Imperial sedan, 1941 Cadillac Town Car Landau, 1940 Buick Limited 90L limo, 1957 Cadillac Series 62 Coupe de Ville, 1957 Cadillac Series 75, 1931 Buick Wagon Series 90 Model 9, 1942 Cadillac 7533F, and a 1959 Rolls-Royce Silver Cloud.
Gregory Landrey, Dwight and Lorri Lanmon Director of Academic Affairs at Winterthur, will give the last two talks. This one is called "The Personal Automobiles of Henry Francis and Ruth Wales du Pont, 1916-1969: Grand Motorcars of a Great American Country Home."
May 28: "Cars of the 1950s: Winterthur Museum Opens to the Motoring Public" with a 1950 Ford custom convertible, 1950 Buick Special, 1950 Studebaker Commander, 1953 Buick Special 45R, 1954 Buick Skylark convertible, 1955 Buick Roadmaster two-door hardtop, 1955 Cadillac, 1955 Pontiac Starchief, 1956 Chrysler, 1956 Continental, 1956 Corvette, 1956 Ford Thunderbird convertible/hardtop, 1956 Mercury Montclair hardtop, 1956 Studebaker, 1957 Chevrolet Bel Air, 1957 Chevrolet convertible, and a 1959 Plymouth Sport Fury.
"Automobile Advertising in the 1950s, from Vogue to Sports Illustrated to Television: Selling the 'New Look of Beauty,' " Landrey's second talk, offers insight into the advertising of automobiles in the 1950s.
Winterthur, 5105 Kennett Pike north of Greenville, is open 10:00 am to 5:00 pm Tuesday through Sunday. To learn more, call 800.448.3883 or 302.888.4600, or visit winterthur.org
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Emory's sustainability achievements are nationally-recognized. Emory is among the top ten most sustainable universities in the nation, according to AASHE's 2017 Sustainable Campus Index. Since the Office of Sustainability Initiatives was founded in 2006, it has garnered a lengthy list of accolades. Most recently, the WaterHub won the 2018 IDEA Innovation Award for its impressive water reclamation and reuse.
Professor Woolford Baker comes to Emory and becomes the first guardian of Emory's forests.
Led by anthropology professor Peggy Bartlett, a group of faculty, staff, administrators, students and alumni creates an Ad Hoc Committee on Environmental Stewardship to foster a deeper engagement with sustainability issues.
After a decade of assessment and action, the Ad Hoc Committee crafts an Environmental Mission Statement for the University. The effort becomes a platform to bring environmental issues to the forefront across campus.
Emory's Whitehead Medical Research Building is designated as the first LEED certified building constructed in the Southeast.
Emory's Board of Trustees formalizes a commitment to upholding LEED standards in all new building projects.
The Piedmont Project, a program designed to engage faculty in integrating sustainability across the curriculum and through research, launches University-wide.
An energy conservation program is piloted in ten Emory College buildings; after communications efforts, electricity use went down 8 percent in the first year and 6.7 percent in the second year despite growth in faculty, staff and machines in some buildings.
The Piedmont Project was expanded to include a one-day workshop for graduate students.
Emory adopted the Land Classification Plan, which set aside roughly half of Emory's land as protected.
Sustainability is established as a core commitment during university-wide strategic planning.
The "Sustainability Vision for Emory" is adopted by the President's Cabinet and guides the University's efforts today.
The Office of Sustainability Initiatives is established and its first Director hired.
Emory adopts a utility reduction and energy conservation plan to achieve 25% per square-foot energy use reduction by 2015 using a 2005 baseline.
The League of American Bicyclists designates Emory a Bike Friendly Campus.
Emory receives the Association for the Advancement of Sustainability in Higher Education (AASHE), "Gold" rating in the Sustainability Tracking, Assessment and Rating System for leadership and innovation.
AASHE awards Peggy Barlett, Goodrich C. White Professor of Anthropology and Sustainable Food Committee chair, the inaugural Faculty Sustainability Leadership award.
The National Association of College and University Food Services (NACUFS) acknowledges Emory with the Sustainability Award in Procurement.
The Emory Conference Center Hotel is recognized by the American Hotel & Lodging Association (AH&LA) with the "Good Earthkeeping" award.
Emory receives the American Physical Plant Association (APPA) Sustainability Award in Facilities Management.
Emory joins the Atlanta Better Buildings Challenge with the Emory University Hospital Midtown as the inaugural building.
The U.S. Green Building Council ranks Emory the best higher education institution on the "Best of Green Schools" list.
Emory once again receives a "Gold" rating in the Sustainability Tracking, Assessment and Rating System for leadership and innovation in sustainability from the Association for the Advancement of Sustainability in Higher Education.
Emory becomes the first university in the nation to adopt a comprehensive Pollinator Protection Policy that bans neonicotinoid application and pre-treated plants, enhances pollinator habitat, and educates about the importance of pollinators to healthy food systems and ecosystems.
Emory's WaterHub is awarded the U.S. Water Prize, the Atlanta Better Buildings Challenge's Game Changer Award and the ACEC Engineering Excellence Award.
Emory is ranked #9 in the Environmental Protection Agency's Battle of the Buildings Competition.
Emory launches a $1.5 million Sustainability Revolving Fund, a self-replenishing program to fund capital-intensive energy and water efficiency projects across campus.
Emory's Druid Hills campus is annexed into the City of Atlanta's boundaries.
Emory University adopts the Emory Waste Management Policy to move the campus toward its goal to divert 95% of its waste from municipal landfills.
The Few and Evans residence halls were the first halls on the Atlanta campus to achieve a LEED Gold designation by the U.S. Green Building Council. Some of their sustainable features include recycled carpets, bamboo floors and solar panels used to pump rainwater to the dual flush toilets.
In Spring of 2017, eight Emory College students wrote themed research Reports documenting the history of sustainability at Emory as part of an Anthropology course with the Office of Sustainability's faculty liaison, Dr. Peggy Barlett.
The Reports build upon four student Reports completed in 2008 and detail initiatives ranging from sustainable energy, green buildings, transportation, green space, and water conservation to academics, campus life, healthcare, and Office history.
To learn more about Emory's sustainability efforts and points of pride, please view the reports linked below.
The Emory University "Green Networking Night" has been one of the most important sources of high quality personnel and talent that our firm has been privileged to recruit. The young professionals that Emory develops are well rounded and extremely committed to making a positive impact on the world."


text:
Voyageurs Park turns 35 with new tour boat
Parks › Minnesota › Voyageurs › News
Voyageurs National Park celebrates its 35th anniversary this summer and will mark the event with a sparkling new, 49-passenger tour boat on Rainy Lake.
The $1.4 million "Voyageur" made its maiden voyager in September and will be open for its first summer of tours this year.
Local residents and tourists alike have asked for a full-fledged tour boat for the 218,000-acre park, which is for the most part accessible only by boat, canoe or kayak.
Mike Ward, Voyageurs superintendent, said the Park Service couldn't find a private company to either build, own or operate a large boat.
So Congress paid for the boat and the Park Service will own and operate it.
Ward said ticket prices will vary depending on the length of the trip. The longest, 6½-hour round-trip excursion from the Rainy Lake visitors center to Kettle Falls, nearly the entire length of Rainy Lake, will cost $50 for adults and $25 for kids. Shorter trips will cost about half that.
"The feedback we've had so far has been pretty positive on that pricing. People who make the trip in their own boat say they pay more than that for their gas," Ward said. "We're trying not to break the bank for the family on vacation who doesn't have their own boat. But we also don't want to run the boat at a loss."
Other changes at the park this year include a new reservation and fee system for the park's 17 hike-in "interior lake" campsites and boats on the Kabetogama Peninsula. The sites now will cost between $14 and $19 per visit (up to two weeks) and the reservation guarantees both the campsite and a rowboat.
In the past, boats could be reserved but not campsites, Ward noted, creating confusion among campers.
The most popular boat-to campsites on the park's largest lakes — Rainy, Kabetogama, Sand Point and Namakan — remain free and available on a first-come, first-served basis. But that could change as early as next year, Ward said.
The Park Service has for years talked about offering at least some of the boat-to, big lake campsites through a reservation system so campers would know for sure where they were going and that they would have a site when they got there. That service also would allow the park to charge for the site, using the revenue to help maintain current sites and possibly build new ones.
Read more at duluthnewstribune.com.
... Original News Article


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Cooking for a Cause
by Chad Flowers
Executive Chef James "JP" Patterson sharpens his skills and finds inspiration by giving back.
If you're active on social media and follow McConnell Golf accounts, there's a good chance you know — or at least know of — James "JP" Patterson, executive chef at Sedgefield Country Club and corporate executive chef for McConnell Golf. Whether he is touting his daughter's Girl Scout cookies on Facebook or posting a close-up photo of an extraordinary dish on Instagram, JP educates and inspires online.
Through social media, JP's followers also see many dishes that come out of other area kitchens. No, he isn't cooking for a restaurant on the side; he's very active in charitable cooking competitions and exhibitions across the state. These fundraisers bring much-needed dollarsto some great charities, put his skills to the test, and help JP spread the McConnell Golf name across the area.
While JP and other country club chefs have the opportunity to be creative in their own kitchens when writing new menus and planning specialized member events, an on-the-fly cooking competition provides an exciting platform to spread their wings.
"Outside of the charitable impact of these events, one of the greatest aspects is the opportunity to step outside of our comfort zone and get the creative juices flowing," says JP. "With many of the ingredients being event-day surprises, we really have to focus on what we want to do and commit to it. From the items used, to the preparation and plating, there are a lot of variables to navigate in a very short period of time. It's very exciting."
In addition to the funds raised for worthy causes and his continued personal and professional development, JP enjoys meeting other local and regional chefs and helping expand their exposure in the area.
"Oftentimes, country club chefs are hidden away in their clubs, simply because they cook at member-only facilities. Whereas a chef at a popular local restaurant, for example, the opportunity to cook for new people night in and night out. Sometimes we as country club chefs can get bogged down in our routines. I love our members and I enjoy cooking their favorites, but it helps me to be at my best to think outside of the box every now and then. I enjoy bringing those experiences back and implementing them at Sedgefield and most importantly I think our members benefit also."
While JP has impressively flexed his culinary muscle in past events, winning some or finishing near the top in others, perhaps the one he was most excited about was the Chef's Showcase — a kick-off event for the North Carolina Azalea Festival in Wilmington in January. JP is originally from Wilmington, where he got his start in the culinary arts business.
"I have not really had an opportunity to cook in Wilmington since I left in 2001, so it was great to see so many familiar faces and to have my Mom and other family members and friends attend. It was just a great experience. I cannot wait to hopefully be invited back in the future."
by Martha-Page Althaus
It's no secret that dining at a McConnell property rivals that of any restaurant in town. And when you add in the number of growing wine society programs at several clubs, you've got the recipe for something really good.
A key proponent of the programs is Dave Marra, who spent time at Sedgefield Country Club before taking his current position as director of club operations for Grande Dunes. He's credited with growing the thriving wine society programs at both clubs, which offer monthly Grape Nuts and quarterly Wine Indulgence dinners.
At Sedgefield, the Grape Nuts dinner series began in 2010, named after a core group of wine-enthusiast club members who called themselves — what else? — "the grape nuts." Today, this popular monthly dinner typically showcases a specific winemaker and is enjoyed at a reasonable price point.
"Grape Nuts dinners are attractive because they're themed and focused on cost-effective, member-friendly wines," says Marra. "It's not about the formality of wine tasting. It's a social affair."
Recent Sedgefield Grape Nuts dinner themes include "Pinot, Pinot, Pinot," "Blockbusters of Wine," "90+ Pointers," "Kings of California,"and "Syrah, Sirah, Shiraz."
These dinners feature a tapas-style, three-course menu paired with pours that complement the food. Sedgefield Executive Chef James Patterson, along with Maya Panayotova, Sedgefield's director of dining services, plans a menu after meeting with a wine distributor and sampling the varietals. "I'll look at the year, the weather, and expectations of the grape," says Patterson. "I examine the wine's flavor profiles and come up with a menu from there."
At a recent Sedgefield dinner, the menu consisted of baby spinach with baked apples and pears; Italian sausage-stuffed ravioli with ricotta and smoked-gouda cream sauce; and peppercorn crusted New York strip with herb-smashed Yukon Gold potatoes and grilled Portobello, topped with a Gorgonzola bacon demi.
"This is a chance to do something entirely different," says Patterson. "To try things that our members may not normally order .... We can be a bit more aggressive in the style of food we're presenting. We can serve things like beef tongue and pork cheeks, and we can think outside the box."
In addition to the Grape Nuts dinners, Sedgefield and Grande Dunes host a quarterly Wine Indulgence dinner. These events are a bit more elaborate, according to Patterson, and the menu is more ambitious. "We recently had a truffle dinner featuring truffles hand-selected and flown to us from Italy," says Patterson.
At both clubs, one of the biggest Wine Society membership benefits is the locker program. For a minimal annual cost, members have access to a personal wine locker to store their favorite bottles.
"Wine Society members can buy wine from the club, or they can bring their own wine in," explains Marra. "The corkage fee is waived. So, if you have your own great bottle of wine and it's something I can't get, you should still be able to come enjoy that wine in our dining room. You shouldn't be penalized for that. You're able to enjoy your favorite bottle, which means you'll enjoy your dinner at the club that much more."
Grande Dunes' Wine Society membership is significant, says Marra: "We're currently at 93 members, out of 383 members total. This is a very sociable club, so that program works well down here. I've purchased six sets of new lockers to keep up with the demand of the Wine Society."
Recent Grande Dunes events include a fall Wine Indulgence dinner featuring Riedel glassware. "We brought in five different wines at slightly higher price points, and we taught members the difference in stemware. What's the difference between normal stemware and Riedel stemware? Riedel enhances the pour with varietal-specific glasses. So there's an educational component of these dinners, too."
Dean Banks is one Grande Dunes member who enjoys the perks of Wine Society membership. "The wine dinners are my favorite," he says. "Both the monthly Grape Nuts and the bigger Wine Indulgence events. There's such a variety of wines we get to try, and I'm always finding a lot of gems. I also order a lot of wine from Grande Dunes .... If I find something I want, I'll send a picture of the bottle to Dave and he can usually get it for less than I can if I buy it in the store. It's so convenient."
So whether you're a novice wine drinker or a complete oenophile, the convivial atmosphere of McConnell's Wine Society events is something not to be missed.
"It's all about interactions," says Marra. "I love to talk and tell people about the wines they're drinking."
by Brad King
Who feeds the players, caddies, families, and media during the Wyndham Championship? The McConnell Golf culinary team comes together to make it happen.
For Professional Golfers "Moving Day" typically falls on Saturday, after the tournament cut has been established and the field's hottest players see how much ground they can gain heading into Sunday's final round.
But for Sedgefield Country Club Executive Chef James Patterson ("JP" as he is known) and his culinary team, moving day during the Wyndham Championship occurs on Saturday before the tournament week even begins. That's the day they move all the day-to-day items out of the kitchen — right down to emptying the walk-in freezers — to make room for the stampede of supplies they'll be needing during the club's biggest week of the year.
Unlike almost all other events on the PGA Tour, for the Wyndham Championship nearly every single item of food consumed on site comes from the Sedgefield kitchen. Patterson estimates his staff feeds approximately 5,000 people a day — players, caddies, families, hospitality suites, media — and this doesn't even include spectators.
To pull it off, club staff swells from 12 employees to 60 during the tournament. Each executive chef from every McConnell Golf property comes to Sedgefield for the week to help, in addition to club managers such as Phillip Loney of Brook Valley Country Club.
"I like to see the comradery between all the properties", says Loney, a four-year Wyndham veteran. "It's good to see people are excited about it."
Each chef is in charge of their own territory. For instance, Treyburn Country Club Executive Chef Pedro Villasana makes 3,000 sandwiches every day out of the Sedgefield Dye clubhouse. Culinary operations run nearly 24 hours each day, starting with the first group of the day arriving at 3:30am to prepare breakfast.
"I can't be everywhere at once," says Patterson. "These McConnell chefs are away from their home clubs. I'm so grateful for what they do. We haven't found another PGA event that handles the volume of food that we do. It's an amazing endeavor."
Numerous players have told Patterson that the food during the Wyndham Championship is the best they enjoy on tour all year. Tracy Cottrell, a sauté cook at Sedgefield, returns to helm the omelet station for her seventh consecutive year. She's become a familiar face over the years — having grown famous for her omelets, and the players, caddies, and families know her pretty well, too.
"Super fluffy," says McConnell Golf Founder and CEO John McConnell. "You have to try one of her omelets."
Wyndham Championship (9)
Stenson's Road to Victory
Tournament Teamwork
Palmer's Greensboro Legacy
Storied Past, Bright Future
Sedgefield, Then And Now
© Sedgefield Country Club 2016 3201 Forsyth Dr Greensboro, NC 27407(336) 299-5324
McConnell Golf
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Stictozetes scaber är en kvalsterart som först beskrevs av Berlese 1916.  Stictozetes scaber ingår i släktet Stictozetes och familjen Galumnidae. Inga underarter finns listade i Catalogue of Life.

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Home Latest Judgments Important Judgments on Consumer Law by National Consumer Disputes Rederessal Forum
Latest Judgments
Important Judgments on Consumer Law by National Consumer Disputes Rederessal Forum
Important Judgments on Consumer Law by National Consumer Disputes Rederessal Forum pertaining to Medical cases, Payment of Advance Fees & Entitlement of Lawyer to Retain Fees
New India Assurance Company Limited v Abhilash Jewellery[III (2009) CPJ 2 (SC)]
Consumer Law- Whether the definition of 'employee' includes apprentice or not-The complainant/respondent, who had taken a jeweller's block policy, lodged a claim with the opposite party insurer for loss of gold ornaments. The insurer repudiated the claim on the ground that the loss occurred when the gold was in the custody of an apprentice, who was not an employee. The National Commission allowed the complaint holding that an apprentice was an 'employee'. The Supreme Court, however, held that the word 'employee' in the contract of insurance mentioned had to be given the meaning in common parlance. The definition in the local Act, including an 'apprentice' in the category of 'employee', was only a 'legal fiction', which is a concept in law and could not be applied to an insurance contract. The Court, therefore, allowed the appeal.
Malka Tarannum v Dr. C. P. Gupta[III (2009) CPJ 49 (NC)]
Consumer Law- Decision of doctor to apply plaster on fracture for second time not medical negligence-The District Forum allowed the complaint of the complainant that there was negligence in applying (the first) plaster cast on the complainant's daughter's fractured hand, which led to the need to apply the plaster for the second time. State Commission dismissed the complaint and also held that the complainant was not a consumer since he was not charged any fee for the treatment. National Commission held that application of the plaster for the second time did not imply medical negligence on the first occasion since application of POP slab was a normal procedure adopted in the first instance whenever there was swelling at the site of the injury. The Commission also rejected the complainant's husband's contention that he was a consumer since receiving free medical treatment was part of the terms and conditions of his service. It held that the complainant took no such plea before the forum below and no evidence was produced.
Sehgal School of Competition v Dalbir Singh [III (2009) CPJ 33 (NC)]
Consumer Law- Payment of full course in advance to the coaching school, whether just or unjust– The complainant sought refund from the opposite party's coaching school after only one year of the two-year course on the ground that the coaching was not up to the mark. The District Forum directed refund of the fees and the opposite party's appeal was dismissed. In revision, the petitioner contended that payment of lump sum fees for two years was a condition that and no part of the fees could be refunded. The Commission held that this condition was one sided and biased in favour of the opposite party, against natural justice and not a fair trade practice.
Narinder Kumar Suneja v R.K. Goel[III (2009) CPJ 35 (NC)]
Consumer Law- Whether a lawyer was entitled to retain the fee which he took from the respondent– In revision, the petitioner who was a lawyer claimed that he was entitled to retain the fee which he took from the respondent since the respondent had executed the power of attorney/vakalatnama and handed over some papers to the petitioner in connection with a proposed case to be filed. He claimed having wasted valuable time when the respondent met and sought expert advice. The National Commission referred to the order of the State Commission which, in turn, referred to the District Forum's order holding that the opposite party (petitioner) was not entitled to retain the fee when he did not perform the duty for which the fee was meant and that a complaint made by the complainant to the Bar Council related only to misconduct on the part of its member.
Medical Superintendent, St. Gregorious Mission Hospital v Jessy & Another[III (2009) CPJ 61 (NC)]
Consumer Law- Degree of care for patients in the alcoholic psychosis treatment for de-addiction- The District Forum awarded Rs. 2.75 lakh along with interest to the complainants, viz., the wife and daughter of the deceased since the hospital had been negligent in not providing due care on account whereof the deceased who was undergoing alcoholic psychosis treatment for de-addiction of drugs, had committed suicide by hanging in the hospital. In revision, the hospital contended that it was impossible to provide 24-hour service to look after the affairs and needs of each patient. The National Commission held that the patient was allowed to move away on his own from his ward into an empty ward without being noticed by the nurses and ward boys. As per the hospital's own evaluation, the hospital staff should have taken extra care to deal with such a patient but the required degree of care was not exhibited.
Consumer Law judgments
National Consumer Disputes Rederessal Forum
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The name "Canada" comes from a native word which means village. Canada's population is over 36.5 million consisting of people from more than 200 ethnic groups. Around 5% of the population are indigenous.
the Arctic Ocean to the north.
Our southern border is the United States of America. There are more lakes in Canada than in all the rest of the world put together. More than 500 lakes are larger than 100 square kilometres.
There are four distinct seasons: spring, summer, autumn (fall) and winter. The conference is during the summer. The average daytime temperature in August is 23 degrees Celsius (75 F). Because Edmonton is a northern city, the temperature drops once the sun goes down. The night time average temperature in August is 12 degrees Celsius (54 F).


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Bay Area Bites Home
Traditional Ethiopian Coffee Ceremony Brewed Up by Chef Marcus Samuelsson and Cafe Colucci at SF Chefs
Anna Mindess
Hiwot Tadesse makes coffee, the Ethiopian way
It's 10am and I'm part of a crowd in the middle of one of the Financial District's temples to the caffeine-fueled lifestyle. But instead of jittery office workers gulping their lattes, I see an incongruous cultural scene for a downtown java joint. Flanking the gleaming espresso bar, a raised platform is strewn with long grasses and bright yellow flowers, set with baskets, carved wooden boxes and trays of tiny white cups. Just like the mothers and grandmothers of many generations have done before her, a lovely Ethiopian woman in an embroidered dress stirs a pan of coffee beans over a blue flame, while aromatic curls of incense waft across the room.
On the last day of the SF Chefs Festival, 30 attendees (and almost as many photographers) squeeze into Espressamente Illy to enjoy a rarely seen ritual that is still practiced in most Ethiopian households, the traditional Ethiopian Coffee Ceremony, hosted by Chef Marcus Samuelsson.
Just a few weeks ago, Samuelsson was in town promoting his new autobiography, Yes Chef, and now he returns in one of his many other roles, as an ambassador for Illy's new line of single origin coffees, including one from Ethiopia.
Fetlework Tefferi and Marcus Samuelsson
Ethiopian-born Samuelsson, who grew up in a loving adoptive family in Sweden after becoming an orphan at an early age, returned to Ethiopia only twelve years ago. He is an enthusiastic supporter of authentic ethnic culture for its "tradition, value and meaning." Samuelsson adds,
"The way to understand a culture is to know what they eat and drink. I didn't know very much about the Ethiopian coffee ritual when I visited Ethiopia, but now I want to introduce a friend who knows everything."
Roasting, grinding and brewing coffee, the Ethiopian way
So Fetlework Tefferi of Oakland's award-winning Café Colucci takes a bowl with lighted incense and gently waves it among the gathered visitors while a group of women from the East Bay Ethiopian community who work with Tefferi begin to roast the green coffee beans. Two ways of roasting the beans are demonstrated: stirring them on a flat bottomed pan or shaking them in a shallow pan until they sweat and turn a shiny dark brown, being careful not to let them burn. The hot roasted beans are poured onto a flat basket to cool and then passed around so the crowd can appreciate their deep, rich aroma. The next step in the ritual, as narrated by Tefferi, is grinding the cooled beans by hand with a wooden mortar and pestle.
Traditional Ethiopian clay jebena coffee pot
The ground coffee is then boiled with water in a special long–necked, handmade, black clay pot, called a jebena, which Samuelsson remembers seeing sold by artisans in markets on his trips to Ethiopia. When the brew is judged to be ready (which may necessitate some back and forth decanting from the jebena into another vessel), the finished coffee is poured from the jebena held high above a tray of cups, which are then passed around the crowd. Samuelsson advises that this coffee is best drunk black, the better to notice the hints of lavender, citrus and blueberry. As one who usually takes my mug with plenty of milk and sugar, I am delightfully surprised at the smooth, velvety brew. Tefferi adds that in Ethiopia some people may add salt or spiced butter to their coffee. Snacks, such as roasted barley, peanuts, or popcorn are typically eaten with the coffee and a basket of barley and seeds is also passed around the room.
Rolls of injera, doro wot with eggs, buffet of azifa and buticha, baklava
After our coffee and roasted barley, Tefferi introduces us to the waiting Ethiopian brunch specialties from her Oakland restaurant and its sister spice store Brundo that line the buffet: inkulal firfir (scrambled eggs with jalapenos and clarified butter), doro wot fitfit, chicken simmered in such a fiery berbere sauce that she cautions diners to be careful, homemade cheese, azifa (lavender hued soft cooked lentils with garlic, onions, lemon) and a pale yellow dish called buticha. "Americans tell me they dream about buticha," says Tefferi."People swear there's cream in it, but it's actually vegan and really seems to resonate with the America palate." I try the buticha and Tefferi is absolutely right. It's a creamy cloud of chickpea flour, olive oil, garlic and onions and a hint of jalapeno, the texture of soft-cooked scrambled eggs. Sweets include traditional dates and baklava-like pastries with pistachios or lavender. As a final touch, glasses of glowing-orange honey wine are handed out.
Ethiopian food is traditionally eaten by hand, served with rolls of injera (a crepe-like bread with which to pick up the meats and vegetables). Although forks are also provided for novice diners, Chef Samuelsson eats his doro wot appropriately by hand, making small bites in ripped off bits of injera.
To complete the hospitality, Ethiopian music fills the room and the women demonstrate a style of dancing where they shake their shoulders with the music. "I've been in Sweden too long," quips Samuelsson, trying to keep up.
As things begin to wrap up, I look at my watch and see that it's only 11am, even though the event was billed to last until noon. Somehow the coffee ceremony seems to have sped by. So I ask Hiwot Tadesse, the woman who roasted the beans on the platorm, to explain a little more about how the ritual works in her native Ethiopia. "Is this something that happens only after dinner?" I ask.
She smiles and shakes her head. "Coffee happens two or three times a day, morning, noon and night. People leave their doors open and when someone starts to make coffee, the aroma circulates, effectively acting like an invitation for neighbors to drop over," she explains. Ironically -- given our speeded up version -- the point of the Ethiopian coffee roasting ceremony is to slow down and take time to chat with friends and family about everything from politics to gossip. The entire ritual, I learn, may take a couple of hours from lighting incense, washing and drying the green coffee beans, roasting them in a special pan, passing them around to enjoy the aroma, grinding them, boiling them with water, then checking the brew by pouring out the liquid and pouring it back for more brewing. The full ceremony consists of serving three rounds of coffee, which each have a distinct name. The third cup is called baraka, which means blessing. Traditionally in Ethiopia, it is only women who make the coffee and part of the ritual is to praise their coffee making ability. Women in Ethiopian households invite family and neighbors for coffee, calling out "Buna Derswal!" (The Coffee is ready).
So the next time I dash in to grab a quick latte, I hope the sweet memories of this measured Ethiopian Coffee ritual will give me pause.


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A client I will never forget, it was a couple. I took care of his wife first. She had passed away and then I continued to care for him. He was enjoyable, he was in his mid 90s, he enjoyed going out. He enjoyed all my family's company, even though he had his own family. He had his own children. He was a great person to work for and I will never forget him.