text:
36-я авиационная Смоленская Краснознамённая дивизия дальнего действия (36-я ад дд) — авиационное соединение Военно-Воздушных сил (ВВС) Вооружённых Сил РККА дальней бомбардировочной авиации, принимавшее участие в боевых действиях Великой Отечественной войны.

История наименований дивизии
 133-я авиационная дивизия;
 133-я авиационная дивизия дальнего действия;
 36-я авиационная дивизия дальнего действия;
 36-я авиационная Смоленская дивизия дальнего действия;
 36-я авиационная Смоленская Краснознамённая дивизия дальнего действия;
 36-я бомбардировочная авиационная Смоленская Краснознамённая дивизия;
 57-я бомбардировочная авиационная Смоленская Краснознамённая дивизия;
 57-я бомбардировочная авиационная Смоленская Краснознамённая дивизия;
 57-я тяжёлая бомбардировочная авиационная Смоленская Краснознамённая дивизия;
 57-я морская минно-торпедная авиационная Смоленская Краснознамённая дивизия;
 57-я морская минно-торпедная авиационная Смоленская Краснознамённая дивизия дальнего действия;
 57-я морская ракетоносная авиационная Смоленская Краснознамённая дивизия дальнего действия;
 57-я тяжёлая бомбардировочная авиационная Смоленская Краснознамённая дивизия;
 57-я морская ракетоносная авиационная Смоленская Краснознамённая дивизия дальнего действия;
 57-я смешанная корабельная авиационная Смоленская Краснознамённая дивизия;
 Войсковая часть (Полевая почта) 15525.

История и боевой путь дивизии
Дивизия сформирована переформированием 21 марта 1942 года на базе 133-й авиационной дивизии на основании Постановления ГКО № 1392сс от 5 марта 1942 года. Командиром дивизии назначен полковник В. Ф. Дрянин. В состав дивизии с 5 марта включены 42-й дальнебомбардировочный авиационный полк и 455-й дальнебомбардировочный авиационный полк, на базе которых происходило развертывание дивизии и формирование ещё одного полка дивизии: 108-го авиационного полка дальнего действия. После вхождения в состав дивизии полки переименованы в авиационные полки дальнего действия.

С мая по июль 1943 года на базе дивизии формировался 8-й авиационный корпус дальнего действия, в состав которого дивизия вошла после его формирования. В дальнейшем дивизия вела боевые действия в составе корпуса. Участвовала в обеспечении прохода транспортов союзников в северные порты СССР, в нанесении ударов с воздуха по портам Балтийского моря — Рига, Либава и Мемель, военным объектам в Восточной Пруссии, Литве и Белоруссии. В дальнейшем части дивизии отличились в операциях:
 Духовщинско-Демидовская операция — с 13 августа 1943 года по 2 октября 1943 года.
 Смоленская операция «Суворов» — с 27 августа 1943 года по2 октября 1943 года.
 Смоленско-Рославльская операция — с 15 сентября 1943 года по 2 октября 1943 года.
 Оборона Заполярья — с ноября 1943 года по апрель 1944 года.
 Воздушная операция против Финляндии — с 6 февраля 1944 года по 27 февраля 1944 года.
 Витебско-Оршанская операция — с 23 июня 1944 года по 28 июня 1944 года.
 Белорусская операция «Багратион» — с 23 июня 1944 года по 29 августа 1944 года.
 Полоцкая операция — с 29 июня 1944 года по 4 июля 1944 года.
 Минская операция — с 29 июня 1944 года по 4 июля 1944 года.
 Вильнюсская операция — с 5 июля 1944 года по 20 июля 1944 года.
 Рижская операция — с 14 сентября 1944 года по 22 октября 1944 года.
 Таллинская операция — с 17 сентября 1944 года по 26 сентября 1944 года.
 Будапештская операция — с 29 октября 1944 года по 22 декабря 1944 года.
и в освобождении городов Духовщина, Смоленск, Орша, Борисов, Молодечно, Полоцк, Лида, Вильнюс, Таллин, Рига. За успешные боевые действия в Смоленской наступательной операции и освобождении Смоленска дивизии 25 сентября 1943 года присвоено почётное наименование «Смоленская», а один её полк стал гвардейским. За успешные боевые действия в Рижской наступательной операции и освобождение Риги дивизия награждена орденом Красного Знамени.

В декабре 1944 года в связи с переформированием авиации дальнего действия в 18-ю воздушную армию дивизия была переименована в 36-ю бомбардировочную авиационную дивизию.

В действующей армии
В составе действующей армии дивизия находилась с 21 марта 1942 года по 26 декабря 1944 года.

Командир дивизии

В составе объединений

Части и отдельные подразделения дивизии
За весь период своего существования боевой состав дивизии оставался постоянным:

Присвоение гвардейских званий
 42-й авиационный полк дальнего действия 19 сентября 1943 года Приказом НКО СССР за мужество и героизм, проявленные в боях с немецко-фашистскими захватчиками, переименован в 28-й гвардейский авиационный полк дальнего действия.

Почётные наименования
 36-й авиационной дивизии дальнего действия за отличия в боях при форсировании реки Днепр и овладении штурмом городов Смоленск — важнейшего стратегического узла обороны немцев на западном направлении, и Рославль — оперативно важным узлом коммуникаций и мощным опорным пунктом обороны немцев на могилевском направлении присвоено почётное наименование «Смоленская».
 42-му авиационному полку дальнего действия за отличия в боях при форсировании реки Днепр и овладении штурмом городов Смоленск — важнейшего стратегического узла обороны немцев на западном направлении, и Рославль — оперативно важным узлом коммуникаций и мощным опорным пунктом обороны немцев на могилевском направлении присвоено почётное наименование «Смоленский».
 108-му авиационному полку дальнего действия за отличия в боях при овладении столицей Советской Латвии городом Рига — важной военно-морской базой и мощным узлом обороны немцев в Прибалтике приказом НКО СССР от 31 октября 1944 года № 0353 на основании приказа ВГК СССР присвоено почётное наименование «Рижский».

Награды
 36-я авиационная Смоленская дивизия дальнего действия Указом Президиума Верховного Совета СССР от 11 ноября 1944 года награждена орденом Боевого Красного Знамени.
 42-й авиационный полк дальнего действия Указом Президиума Верховного Совета СССР от 18 сентября 1943 года награждён орденом Боевого Красного Знамени.
 108-й авиационный Рижский полк дальнего действия Указом Президиума Верховного Совета СССР от 4 ноября 1944 года награждён орденом Боевого Красного Знамени.

Благодарности Верховного Главного Командования
 За отличия в боях при форсировании реки Днепр и овладении штурмом городов Смоленск — важнейшего стратегического узла обороны немцев на западном направлении, и Рославль — оперативно важным узлом коммуникаций и мощным опорным пунктом обороны немцев на могилевском направлении.

Воинам дивизии в составе корпуса объявлены благодарности:
 За отличие в боях при овладении столицей Советской Белоруссии городом Минск — важнейшим стратегическим узлом обороны немцев на западном направлении.
 За отличие в боях при овладении столицей Советской Латвии городом Рига — важной военно-морской базой и мощным узлом обороны немцев в Прибалтике.

Отличившиеся воины дивизии
  Бирюков Серафим Кириллович, капитан, заместитель командира 42-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия Указом Президиума Верховного Совета СССР от 20 июня 1942 года удостоен звания Герой Советского Союза. Золотая Звезда № 579.
  Васильев Василий Васильевич, капитан, командир эскадрильи 42-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 13 марта 1944 года удостоен звания Героя Советского Союза (посмертно).
  Владимиров Михаил Григорьевич, капитан, штурман эскадрильи 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 5 ноября 1944 года удостоен звания Героя Советского Союза. Золотая Звезда № 5253.
  Коновалов Андрей Павлович, капитан, штурман эскадрильи 42-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 13 марта 1944 года удостоен звания Героя Советского Союза. Золотая Звезда № 3534.
  Лапс Анатолий Александрович, старший лейтенант, заместитель командира эскадрильи 42-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 13 марта 1944 года удостоен звания Героя Советского Союза (посмертно).
  Новожилов Николай Вячеславович, капитан, командир эскадрильи 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 19 августа 1944 года удостоен звания Героя Советского Союза. Золотая Звезда № 4083.
  Осипов Василий Васильевич, старший лейтенант, командир эскадрильи 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 29 июня 1945 года удостоен звания Героя Советского Союза. Золотая Звезда № 7608.
  Платонов Константин Петрович, старший лейтенант, заместитель командира эскадрильи 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 13 марта 1944 года удостоен звания Героя Советского Союза. Золотая Звезда не вручена в связи с гибелью.
  Прокудин Алексей Николаевич, майор, штурман звена 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 19 августа 1944 года удостоен звания Героя Советского Союза. Золотая Звезда № 4416.
  Романов Пётр Иванович, капитан, командир звена 108-го авиационного полка дальнего действия 36-й авиационной дивизии дальнего действия 8-го авиационного корпуса дальнего действия авиации дальнего действия Указом Президиума Верховного Совета СССР от 19 августа 1944 года удостоен звания Героя Советского Союза. Золотая Звезда № 4057.

Примечания

Литература

См. также
 Список операций вооружённых сил СССР во Второй мировой войне

Ссылки
 Советская авиация в Отечественной войне
 Герои Второй Мировой
 Боевой состав ВВС

Бомбардировочные авиационные дивизии СССР во время Великой Отечественной войны
Воинские части и формирования, созданные в 1942 году

redpajama_set_name: RedPajamaWikipedia


text:
What if I'm too old to be successful?
Each week we hear from people who are 27 and those who are 77 who feel they missed their opportunity for success. Like they're too old and have missed the window of time where they could have done something significant.
Phrases like "I feel like I've lived my whole life by accident", "I feel like my life is a movie that's almost over, and I haven't even bought the popcorn yet" and "I'm a butterfly caught in a spider's web, with my life slowly being sucked out of me" are common.
There's hope! No matter where you are in life you can still move toward the dream and how you want to be remembered. I've got a framework for your stage of life – right now.
Episode #814 January 21, 2022
You don't really talk about the tech side of your podcast much, but I am curious what podcast host you use? Also, any other information / equipment that you think is best for setting up a podcast.
I ask people who are experts in those arenas to give me advice.
Jodey Smith handles all the details for my podcast. He gave me the new Roadcaster Pro that allows me push buttons to bring in music, etc. We upload the podcast to Libsyn to deliver to all the podcast apps.
Sheila Davis adds a graphic to it and puts the podcast up on our website.
My granddaughter Clara Logsdon sends emails out to the people whose questions are answered on the podcast.
In our 48 Days Eagles Community, Erik K Johnson is our go-to guy for Podcasting. He is the Podcast Talent Coach and our Dean of Podcasting so our Eagles have direct access to him on a regular basis.
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What if I'm too old to chase my dream?
Success often builds slowly over a long period of time. Here are some examples of people who didn't think they were too old to success.
Harry Bernstein spent a long time writing. He didn't write The Invisible Wall until he was 96.
Grandma Moses was 76 years old when she turned out her first painting that we know of and that painting was sold ultimately for $1.2 million. She spent the next 25 years as a painter.
Colonel Sanders was 62 when he first franchised Kentucky Fried Chicken.
Laura Ingalls Wilder spent her life writing stories. She published her first Little House book at 65 years old.
Ray Crock purchased McDonald's at 52 and made it into what it is today.
Henry Ford was 45 when he created the Model T.
Julia Child wrote her first cookbook at age 50.
Arianna Huffington started the Huffington Post when she was 55.
I was at a 0 net worth at age 53 and didn't start developing 48 Days until after that.
If you plant corn, it will mature in 180 days. If you plant bamboo, it will mature in 5 years. If you plant walnut trees, they will mature in 40 years.
My recommendation, be doing all 3 in every stage of life.
Be doing things that will give you a return in six months, in 5 years and in 40 years.
Some ideas we've seen of people who are increasing their income exponentially:
A mortgage broker who held an awards ceremony for the top real estate agent and tripled her income.
Our new Yard Beauty Manager redid our landscaping and has been working on the other houses in our cul de sac for three months because he did such an excellent job.
Warren Buffet says there are 4 choices in life that separate the doers from the dreamers:
Pick your friends wisely
Go to bed a little smarter every day
Improve your communications skills
"The greatest reward in becoming a millionaire is not the amount of money that you earn — it is the kind of person that you have to become to become a millionaire in the first place." - Jim RohnClick To Tweet
Am I too old? When is it too late to find work you love?
A framework for your stage of life – what should you be doing right now.
Learning (20s): The decade where you try lots of things to see which ones motivate you. Often called "the critical decade" in which we establish spending/saving patterns, and make relational and educational decisions that will direct us for the rest of our lives.
Experimenting (30s): The decade where you sort out your interests to eliminate the ones that don't fit who you are.
Mastering (40s): The decade where you focus on those things you've kept after your experimenting process, develop your skills and become an expert in something.
Reaping (50s): The period where you reap the rewards of the decisions you've made in the previous decades – and create systems to reach your highest earning potential.
Guiding (60s): The decade where you mentor others with the wisdom you gained in prior years – and leverage your major life message.
Leaving a Legacy (70s): The decade where you put things in place to live on when you are no longer here.
Maximizing Your Zone of Genius (80s): The decade where you spend 75% of your time doing the one thing you do best.
Note: I'll be talking more about this with my newsletter audience. Click here to join in the conversation.
PreviousPrevious post:Maybe I need to think more vs do more…NextNext post:Ryan Reger's Success Secret: Serve Others First

redpajama_set_name: RedPajamaCommonCrawl


If you think that all water that passes through a filtration process is simply purified water then you need a little more information to choose the right type of drinking water for your needs. You should know the different between purified water and portable drinking water so as to make an educated decision.
Purified water is basically water that passes through various purification or filtration processes that remove most heavy metals such as copper, lead, iron, etc, harmful chemicals such as excess chlorine and dangerous bacteria and cysts that could cause serious damage to your internal organs. The process used to purify the water can include several methods such as reverse osmosis or reo, application of ultraviolet rays, activated carbon filters, etc.
The water could be from different sources such as a local municipal tap, a spring, or a well, among others. Purified water could also be subject to distillation, which although is one of the best methods to ensure safe water, could strip the water of vital vitamins and minerals that could be required by the human body. Thus, many experts believe that the distillation process should not be used for drinking water purposes, although it would be more suitable for purifying water used in steam irons, car radiators, etc.
Purified water is usually filtered in large filtration plants but you can also use large dispensers that could be fitted in your home itself. All you need is a municipal tap connection that could provide water to be filtered. You can now get pure drinking water from the other end as your water passes through various processes that eliminate all harmful chemicals and organisms.
You can also carry this water while traveling but there are chances of re-contamination if you leave the bottle open for a longer time. You can also get packaged bottled purified water under various brand names such as refreshe from Safeway, located in the US and you can just drink the water from such bottles whenever you feel thirsty. Another method to get pure drinking water would be to use a portable drinking water system that would provide instant drinking water upon demand.
A portable water purification system, as the name suggests is a small filter that can provide you with clear and pure drinking water when you actually need it. This is also known as the Point-of-Use or POU filtration system and you can purchase small pitchers or dispensers or even sports bottles that have such filters fitted inside them. These filters will not have sophisticated filtration methods such as ultraviolet rays but can still provide safe and pure water that could help you when you are traveling or hiking away in places that do not have a dependable source of drinking water. You can simply scoop up water from a stream, lake or pond and filter it using these tiny-but-effective filters and get totally pure drinking water in return.
Since you now know the different between purified water and portable drinking water, you can choose the right type of drinking water suitable for your needs. Make sure to choose a filter or bottled water made by a reputed manufacturer so that you get access to totally purified water at all times.


Currently, it's bad weather in Tiel and it seems a good time to write on my blog.
Before I started this post I read on Twitter the sad news of G4ILO. At that moment I was without words.
I realize again that we have no influence on the duration of our lives.
Last weekend I tried something to do with WSPR on 6 meters. On my FT817nd I had the wrong antenna connector set and therefore no results. Sunday, after I have switched this to the right connector my signal was heard by PAØO. Yesterday I heard also some signals but not spectacular.
Meanwhile I saw that there was a large Es cloud hanging over Europe and there were many opportunities for qso's on 6M.
At 16:01 UTC I made my first qso with LZ1QI. Then I had some other activities to do.
At 18:57 UTC I discovered that there was still Es, now I toke te time to made a few qso's.
Between approximately 19:00 and 19:30 UTC I worked with 6 different stations. 2 from Estonia, Hungary, Romania and 2 from Ukraine. All qso's made with SSB or CW. 5 watts from my FT817nd with 1/4 GP on the balcony.
Wednesday, June 8, was the monthly evening at the regional meeting of radio amateurs in Tricht to go.
In addition to (social) discussions there is the possibility to receive qsl's and submitting via the QSL bureau.
The number of cards for me was modest. Besides some squares on 6 meters confirmed there were also 2 QSL's of a liighthouse and lightship.
These were confirmations of QSO's made in 2008 during my stay at the lighthouse of Vlieland.
Almost three weeks long I have been QRV with WSPR on 6 meters. Not the full 24 hours but still fairly frequent.
At the moments I was not at home my system was only listen. At home, I switched on the transmit mode. The overview shows which stations heard my signal and what I heard. To made the list not to long I used the "unique" tick on the website to generate this.
The greatest distance is CN8LI, he heard me once with 1 watts output, SNR -23. As antenna I still use the 1/4 wave on my balcony.
Last year I was a few hours QRV in the IARU Region 1 Field Day (SSB) contest. Despite the short time, I was in the QRP section finished at the first place (the only one in this section).
Through a misunderstanding, I received a certificate that I was finished at the second place.
Last week I received the certificate with the correct classi-fication.
Today, Ascension Day, there was a radio-market in Laag-Soeren (The Jutberg). It's been several years since I had been here. Earlier this week we came up with the idea to go here. This just only with good weather.
There was a lot of things not related to our hobby. In spite of this I found some nice items. For my this week purchased UV3-R I now have a real duoband antenna. Also found some adapters from female UHF to male BNC.
Some weeks ago I came across an announcement on the internet about this 2 band pocketradio. Given the price and the possibilities it seems to me a nice gadget. Therefore I toke the step and place an order in Hong Kong.
Yesterday I picked up the package at a collection point of our national mail carrier. What I noticed was that the box is very small. At home, I found everything in the box to which this order belongs.
Meanwhile, the battery is charged and I programmed different frequencies. This is very simple.
More experiences of this gadget will follows.
An awkwardness I already mention. It's a radio for 2M and 70CM. For each band, a separate antenna included. So, no 1 antenna for 2 bands.


Posted on May 1, 2014 by Sue-Li Tasker Yeo.
Websites that have a regularly updated blog component look lived-in and encourage return visits – however, blogging is not for everyone, and a dead blog is worse than no blog at all. But there are other options! Today I'm going to share a trick I've learned which can be very useful if you do have occasional updates and news about your business/brand that you'd like to share online, but don't want the time commitment that comes with starting a blog.
It's been about 6 weeks since I helped food personality Anne Thorp develop her online presence with a new website, Facebook page, Twitter and Instagram accounts. In that time, Facebook has really become her stronghold – probably because the demographics of her fan base seem most comfortable with this medium – and since creating her page just 6 weeks ago, she's recently surpassed 1,000 likes!
Anne posts updates several times a week not only about new recipes but also about her lifestyle, and people are responding really well with likes, shares and comments. With a brand like Anne's, the person really is the brand and I think fans are getting a real sense of who she is over social media.
I'd already embedded Anne's Instagram and Twitter feeds on a sidebar on her website, but with this success in mind, we've decided to try integrating the whole Kai Ora Facebook wall into her landing page. Initially we discussed the possibility of putting a blog component on the site instead, but the short-form style of social media posting seems to really suit this client, and I also think the great levels of interaction she's getting on Facebook are a good reason to keep the focus there for now.
There are lots of ways to do a Facebook wall integration. At the moment for Anne I'm trying a service called Tint – which if you look hard enough does offer a free option – it's an out-of-the-box solution which is easy to set up and install on most types of websites, and although in this scenario I've just used it to grab the Facebook posts, Tint can do all the usual social media channels too. It's less customisable than if I were to actually hook into Facebook's API, but there are plenty of upsides to not reinventing the wheel too: it saves me time and my client money, and in this case, works just fine with the page's existing styling.
Embedding Anne's Facebook posts into the landing page of her website keeps things looking fresh and also puts any news she's got to share center-stage.
There are so many options available with regards to web content for a brand or business, and there are some really interesting ways different mediums can work together.
A couple days ago I ran into a potential client who has quite an exciting and unusual concept for a site he wants built, which will also potentially involve a social media integration. So that's top secret at the moment, but watch this space!


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House Passes Veto-Bound Abortion Bills Amid Constitutionality Questions
By Katie Meyer • May 15, 2019
Governor Tom Wolf / Flickr
For the second year in a row, House lawmakers have voted for a bill that would punish doctors who perform abortions based on a Down syndrome diagnosis.
It isn't intended to penalize the women who seek these abortions, but it carries hefty consequences for the doctors who might carry them out: a potential third-degree felony charge and suspension or revocation of the doctor's medical license.
The margin of passage—117 yeas and 76 nays—was slimmer than last year's 139-to-56 vote, thanks in large part to a crop of new Democrats who were elected to the chamber in the 2018 midterm election.
Debate lasted more than two hours.
Supporters of House Bill 321, like York County Republican Kate Klunk, who sponsored it, cast it as a matter of human rights.
"I believe we have a responsibility to stand up against the horrible practices of societal genetic engineering," she told her colleagues—referring to abortion practices in countries like Iceland, which reports a nearly 100 percent rate of termination for pregnancies in which Down syndrome is detected through voluntary prenatal screenings.
Other supporters of the bill, like Warren County Republican Kathy Rapp, invoked religion.
"In Deuteronomy 31:19, it states, 'this day I call the heavens and the earth as witnesses against you that I have set before you life and death, blessings and curses. Choose life so that you and your children may live," she read. "Please support this bill."
Though supporters of Klunk's bill placed Down syndrome at the center of the conversation, it unfolded like most abortion debates do in the legislature.
The issue isn't completely partisan in Pennsylvania, but Democrats generally argued that abortion is an essential right while most Republicans held that the practice is morally wrong.
Allegheny County Democrat Dan Frankel went to the Legislative Reference Bureau, which drafts bills, for an expert opinion.
Lawyers there found the bill unconstitutional, saying it could burden women who want pre-viability abortions.
They noted, the relevant U.S. Supreme Court ruling, 1992's Planned Parenthood v. Casey, holds that a state "may not prohibit a woman from obtaining an abortion before the unborn child has reached viability," nor may it "impose an undue burden upon a woman's ability to obtain a pre-viability abortion."
The bureau argued that because HB 321 doesn't differentiate between abortions performed pre- and post-viability, it is most likely unconstitutional and would not survive a court challenge if it were to become law.
That guidance, Frankel said, "is crystal clear. It's unambiguous."
"We all have strong opinions on this issue," he continued. "This is not something we as a legislature should be doing when it is clearly unconstitutional."
Supporters of the bill noted, the bureau's opinion isn't binding. And Bryan Cutler, the Republican House Leader, said he believes the legislation is "consistent with existing case law that already exists regarding sex selection."
That sex-selection law in Pennsylvania's Abortion Control Act has not been challenged in court. In its opinion, the Reference Bureau noted that it likely would be overturned alongside the Down syndrome restriction, were that bill to pass and become law.
The process is unlikely to get that far, however.
Gov. Tom Wolf opposes HB 321, and has said he will veto it if the Senate passes it to him.
In a statement, a spokesman said the bill is "a Trojan horse: it simply disguises another attempt to ban abortions and put politicians between a woman and her doctor."
Pittsburgh Police Dismiss Nearly One-Third Of Rape Cases As 'Unfounded'
By Lucy Perkins • May 15, 2019
Megan Harris / 90.5 WESA
On paper, the Pittsburgh Bureau of Police appears to be effective at investigating rape cases. In 2017, the bureau reported it closed 58 percent of its rape cases, according to the city's response to a WESA Right To Know request. The 2017 national average was 36.5 percent, according to national crime-reporting statistics kept by the FBI.
Darlene Harris Challengers Say Change Is Needed On The North Side
By Ariel Worthy • May 15, 2019
Sarah Kovash / 90.5 WESA
In recent years, Pittsburgh City Councilor Darlene Harris has frequently opposed Mayor Bill Peduto's agenda. But if she's sometimes alone around the council table, she is now in a three-way race for reelection in City Council District 1, north of the rivers.
With New Lookout Towers, PA Goes Old-School To Detect Wildfires
By Amy Sisk • May 15, 2019
Amy Sisk / StateImpact Pennsylvania
John Hecker pointed out the window of the truck as it passed oak, maple and birch trees in the Pennsylvania Wilds.
Phipps Conservatory Sprouts Latest Green Building
By Bill O'Driscoll • May 14, 2019
Bill O'Driscoll / 90.5 WESA
For years, the building that marked part of the boundary between Phipps Conservatory and Botanical Gardens and Schenley Park just sat there, something of an eyesore. It was a nondescript one-story cinder-block structure dating to the 1960s, built for the city's Department of Public Works. Phipps owned it and even considered tearing it down.


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Alvin Tong Shim
Roy K.S. Chang
Harvey M. Demetrakopoulos
Helicopter Accidents
Maritime & Boating Accidents
Motorcycle, Bicycle & Moped Accidents
Pool & Ocean Accidents
Tourist Claims
Brain & Spinal Injuries
333 Queen Street, Suite 900 | Honolulu, Hawaii 96813
Home / Blog / How to Deal With Injuries Sustained While on Vacation in Hawaii
How to Deal With Injuries Sustained While on Vacation in Hawaii
As many as five million visitors come to the island of Oahu each year, staying an average of 9-10 days during their visit. Even though Hawaii certainly is a paradise, it only makes sense that vacation injuries will occur when tourists participate in biking, helicopter rides, airplane rides, sailing, scuba diving, hiking, horseback riding, jet skiing, skydiving, snorkeling and surfing activities. Suffering an injury while on vacation in Honolulu can ruin your trip, and it can also be extremely difficult to handle the aftermath of the injury without the assistance of a Honolulu personal injury attorney.
Many entities who were negligent or otherwise responsible for the vacationing person's injuries count on the fact that a large number of injury victims leave the state without filing any sort of personal injury claim. The number of watersports activities can lead to drowning or spinal cord injuries from diving in waters which are too shallow. In fact, on average, 60 – 77 tourists drown each year in the beautiful waters of Hawaii. Other injuries, such as fractures, brain trauma, burns and back and neck injuries can occur from other recreational sports.
Businesses must maintain their property in a manner that minimizes the risk to tourists to the fullest extent possible. Many slips and falls, swimming pool injuries, watercraft collisions or even injuries resulting from inadequate security are preventable. Negligent maintenance and operation of businesses cannot occur when visitors pay the price. Tourists can feel totally helpless, however, when they land in an unfamiliar hospital with serious or life-threatening injuries. They may not know which way to turn or who to call.
The attorneys at Shim & Chang have been taking care of injured visitors to Honolulu for more than 35 years. Our attorneys understand how much anxiety and stress can go along with unexpected injuries and we offer trusted, knowledgeable legal information and representation.
By Roy Chang | Published December 13, 2012 | Posted in Slip and Fall | Tagged drowning accidents, Hawaii injury lawyers, Honolulu personal injury attorneys, Negligently Caused Death, slip and fall, tourist injuries
"Shim & Chang were committed to helping my son no matter how long it took. They got the settlement we needed to take care of him for the rest of his life."
Verdicts & Results
The Estate of Mark Tokuyama v. City and County of Honolulu Jury awarded $953,114.57, which at the time was the highest award ever for a drowning case.
Death of a mother due to a hospital error
$7 Million medical malpractice settlement.
Brain injury suffered by a teenager in a motor vehicle crash
$6.5 Million settlement.
View More Verdicts & Results
Absolutely professional! I was injured in a moped accident and The attorneys at shim and chang were sincere honest and worked quick and diligently to get me the fair compensation I deserved. I would recommend them to anyone for personal injury. Top N...
Jordan C
I just did a consultation, asked questions, they are very nice and helpful. They give you advises.
Gemma Ganir
I had a great experience with Shim & Chang. I was injured in a moped accident and needed help with making sure all my medical bills were taken care of. Harvey was my lawyer, and he was excellent. He was very efficient and knowledgeable, and broke dow...
Annie Keyes
The attorneys of the law firm Shim and Chang are excellent, helpful, trustworthy, compassionate and conduct their business with integrity. Shim and Chang are not a law firm looking only to make money. Rather, Shim and Chang showed me they truly cared...
Kimberly Kau
When the condo owner living above us caused water damage to our condo, we were displaced for nearly two months. When his insurance carrier refused to compensate us for the inconvenience and the temporary housing cost, we hired the law firm of Shim an...
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With more than 30 years of practical and trial experience handling all types of personal injury cases, Roy K. S. Chang has molded Shim & Chang into a highly creative and innovative law firm that honors the Hawaiian spirit of aloha. He has achieved an AV rating from Martindale-Hubbell, the national directory of attorneys, indicating…
With his unique name and background, Harvey M. Demetrakopoulos' character and experience have greatly added to the creative and innovative approach of Shim & Chang. He has been with the firm since 1996, exclusively handling personal injury cases. Raised in Honolulu, Harvey graduated from Kaimuki High School and attended the University of Hawaii at Manoa…
Alvin Tong Shim, Founder of Shim & Chang In Memoriam of Alvin Tong Shim, November 10, 1923 - June 24, 2006 The Spirit of Aloha Born in Wailuku, Maui on November 10, 1923, Alvin Tong Shim was the second child and first son of Henry and Helen Shim. As a young boy, he earned money…
Shim & Chang, Attorneys at Law is located in Honolulu, HI and serves clients in and around Wheeler Army Airfield and Honolulu County.


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Category Archives: evidence withheld
Charge Dismissed Against Ohioan Once on Death Row
Posted on September 7, 2012 by californiaprisonwatch
From: http://abcnews.go.com/US/wireStory/charge-dismissed-ohioan-death-row-17173118
Sept. 6th 2012
A man who spent more than 21 years on death row is free after a judge dismissed the murder charge against him in the 1988 stabbing death of a man found dead in a brook in a Cleveland park.
A Cuyahoga County Common Pleas judge on Thursday dismissed the charge of aggravated murder against Michael Keenan, 62, after determining evidence that could have exonerated him was withheld from his trial attorneys.
Judge John Russo said the evidence withheld by prosecutors "would have strengthened and been beneficial" to Keenan's case and that the harm done to him by the state's failure to disclose the evidence "cannot be resolved by a new trial," according to a transcript from Thursday's hearing.
Richard Bell, the assistant prosecutor who handled the latest proceedings in the case, said in a statement Thursday that the prosecution disagrees with the court's decision and will appeal. Bell said Keenan could have received a fair trial.
"We were prepared to prove for the third time that Keenan and his employees murdered Tony Klann," said Bell, chief of the criminal investigations division.
Keenan's attorney, John Hildebrand, said his client was "obviously thrilled" with the judge's ruling.
"It's unfortunate that he had to spend that time on death row," Hildebrand said. "A lot of money was spent to keep him there because prosecutors concealed evidence."
Keenan was convicted twice of killing Tony Klann, 19, in a Cleveland park. His first conviction was overturned after the Ohio Supreme Court determined prosecutorial misconduct, but he was convicted again in 1994, Hildebrand said.
Another man, Joe D'Ambrosio, also had been convicted of murdering Klann, but a Catholic priest who had befriended D'Ambrosio found evidence that could have helped both men at trial. The withheld evidence included police statements concluding that Klann could not have been murdered where prosecution witness Edward Espinoza, claimed the killing occurred, Hildebrand said.
Espinoza, who pleaded guilty to a reduced charge of manslaughter in the case and testified against Keenan and D'Ambrosio, was released in 2001 after serving 12 years in prison. He has since died.
D'Ambrosio, who has always said he is innocent, was freed in 2010 by a judge who determined evidence that could have exonerated D'Ambrosio was withheld from his trial attorneys. Keenan continued his appeal, and a federal judge in April ruled that Keenan must be retried within 180 days or the verdict set aside.
Hildebrand said Thursday that a proposed plea deal had been discussed with prosecutors as late as Wednesday. It would have required Keenan to plead guilty to a lesser charge of involuntary manslaughter, but would have meant he would be free immediately on probation. But Keenan, who continues to maintain his innocence, decided not to do that, Hildebrand said.
He said Keenan is considering suing the state for wrongful imprisonment.
Posted in 2012, death penalty, Edward Espinoza, evidence withheld, Michael Keenan, murder charges dismissed, Ohio, prosecution witnesses	| Tagged 2012, death penalty, Edward Espinoza, evidence withheld, Michael Keenan, murder charges dismissed, Ohio, prosecution witnesses
Protest against the Attorney General of Nevada's Office
Posted on April 4, 2012 by californiaprisonwatch
Tonja Brown:
We protested against the Attorney General's Office for withholding evidence in cases.
The actual banner is 4′ x 130′.
Press release about the action:
I will be joining Ty Robben along with others for a protest at the Attorney General's Office on Tuesday at noon. Due to the investigative reporting by Joe Hart and Geoff Dornan regarding the computer glitch that has caused inmates to have false felony charges placed in their files, the Advisory Commission on the Administration of Justice has called for an examination into computer glitch.
What the Advisory Commission does not know is how the Attorney General's Office is, in part, responsible for the denials in at least one former inmate, Nolan Klein's Parole and a Pardon, because, their office withheld exculpatory evidence from Mr. Klein and the federal court in the 2005 case of Klein v Helling. These Brady violations by the Attorney General's Office and being compounded by the computer glitch resulted in Mr. Klein's Paroles, a Pardon, his freedom and his fife.
I anxiously await the results from the Examination that was order by Assemblyman Horne on March 7, 2012. On April 17, 2012 I will turn over the exculpatory evidence and show the Commission the irreparable harm this has caused Mr. Klein and his family.
The Brady violations by the Attorney General's Office has placed the intregity of the Attorney General's Office in question. I have asked the Governor to contact the the United States Justice Department to investigation the Atttorney General's Office for civil rights violations.
Tonja Brown
Read it in the Nevada Appeal (subscription is needed)…
See further: New Blog about State employees
Posted in 2012, attorney general, Catherine Cortez Masto, computer glitches, corruption, evidence withheld, Nevada, Nolan Klein, Tonja Brown	| Tagged 2012, Catherine Cortez Masto, corruption, evidence withheld, Nevada, Nolan Klein, Tonja Brown
Demonstration, New Website for Nolan Klein
Posted on August 24, 2009 by Nevadaprisonwatch
Last Friday (21 August), a group of Advocates for the Innocent gathered and demonstrated at the Federal Court House, Reno, NV. Their goal: to expose Ron Rachow and the Washoe County Dick Gammick and the DA's administration of the last 21 years, who withheld evidence in the case of Nolan Klein (and who knows of more innocent people?).
The demonstration was organized in support of Tonja Brown and her brother Nolan Klein, who is gravely ill, and who has been in prison for the last 21 years in a wrongful conviction due to the withholding of evidence by Ron Rachow.
A new website has also been launched to inform the public about this case: JusticeforNolanKlein.com.
The following link contains the documents submitted to the Advisory Commission requesting a case study to be conducted on Wrongful convictions through eyewitness testimony and tainted photo line ups. The information in the link shows the discrepancies between Nolan Klein and the prime suspect that was withheld from the defense by Ron Rachow.
This is the link to the exhibits (PDF opens).
Tonja Brown submitted to the Advisory Commission a proposed bill dealing with DNA evidence and wrongful convictions. She requested the Commission recommend the bill to the 2009 Legislature. She said the bill entitled an inmate to have DNA testing at his own expense.
She said her other item of discussion, Agenda Item VI-D, was eyewitness identification. She provided a large packet of exhibit material for the Commission. She asked the Commissioners to look at the photo lineup included in her materials.
Ms. Brown read further statements from her exhibits.
Chair Hardesty said the Commission had Ms. Brown's material and he asked her to make a policy issue. Ms. Brown recommended the Commission needed to study misidentification and recommend to the Legislature they do a case study.
Posted in 2009, evidence withheld, miscarriages of justice, Nevada, Nolan Klein	| Tagged 2009, evidence withheld, miscarriages of justice, Nevada, Nolan Klein


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Proposal and implementation of pilot "Models of Promotion and Production of Health on a large scale"- MPPH in the European context.
The launch of the second European Plan for Health 2008-2013 marks a historic step for climate: the issue of promotion, protection and production of health is now universally accepted as the emerging type of costs in the near future, given the obvious impossibility to maintain the current system of resource use as the sole mode' spending. And given the impossibility to entrust to a culture compilation (cuts and roofs) the sensitive issue of constitutional right to health.
The delicate relationship between "rights & budgets" in the field of health shows significant developments: how you cannot confuse the right to healing with the right to health, so no one cannot confuse the budget for healing with that for health . It cannot be ignored the fact that the increase in longevity mass cannot be managed, as mentioned above, with the policy of cuts and roofs. The Report EUROSTAT 2008 confirms the need to give utmost importance to the growthg of the phenomenon of mass. No one cannot rationalise in the intentions and then ration in practice. There are at present, even if present in extremely pulverized way, multiple and valid scientific evidence, good practices, principles, criteria and experiences that comfort about the possibility of counter events in terms of avoidable morbidity' and mortality ', reaching double objective of improving the quality of life and hinder the development of major diseases. However, we must affirm that there is no particular attention to the issue of implementing policies and experimentation, where the case, tends to reproduce patterns occasional shaped and with little consistency in the territory.
In short it is to lose the "sum" of the various interventions when these, however valid, should be carried out in different territories and distant.
An equally important issue is the impact on people, resulting very insignificant when they produced experience with few numbers.
Health producing is a social conquest if you stop at the statement, certainly not yet if we look at the numbers. When you think of an application on a large scale (and others could not be, talking about health)you need to design specific strategies, tactics, methodologies and tecnomethodologies. We need a specific plan for that concerns the fundamental pivot: the participation of the patient at the new location, new habits, that should provide a "time" to devote to their health.
So that the idea to imagine and implement a model of implementation on a large scale and with wide popular participation has a precise meaning: to make the instrument of action by failing to produce only principles, criteria and good practices. Making the consent and participation of the elements of news.
There is a widespread and shared conviction of having to implement production systems of health, within the guidelines of modern "health in all policies"
There are well-established evidence of efficiency and effectiveness of practices relating to produce health, albeit in pulverized form and at different times and on numbers.
The patient economically fragile and elderly with chronic diseases, new forms of poverty , the weakening purchasing power of wages (or if you want their particular inadequacy, not only in Italy) pose with urgency the question of how to produce health as a huge institutional duty.
Acquisition of elements for a clinical econometric actuarial to better understand the complex dynamics of cost of health and disease over time.


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Een weerspreuk is een gezegde of spreekwoord over het weer. Veel weerspreuken zijn een voorbeeld van volkswijsheid of volksgeloof en niet wetenschappelijk bewezen. In spreuken over het weer op de korte termijn en spreuken over het weer in een vaste periode van het jaar zit dikwijls een kern van waarheid, terwijl voorspellingen voor de lange termijn doorgaans onjuist zijn. Bij merkeldagen horen ook bepaalde weerspreuken.

Voorbeelden van weerspreuken zijn:
In januari veel verdronken land, is goed voor ganzen maar slecht voor de boerenstand.
 Februari muggendans, geeft maart een slechte kans.
Niet te droog, niet te nat, dan vult maart een duchtig vat.
Aprilletje zoet geeft nog weleens een witte hoed.
Als het dondert in mei, zit er dikwijls hagel bij.
In juni dondergevaar betekent een vruchtbaar jaar.
Mistsluiers in de vroege nacht geven julidagen in volle pracht.
In de oogstmaand veel dauw, dan blijft de hemel schoon en blauw.
Als in september de donder knalt, met Kerstmis sneeuw met hopen valt.
Blinkt oktober in zonnegoud, de winter volgt dan snel en koud.
November met veel kille vlagen brengt kou, reuma en andere plagen.
December vol met mist, goud in de kist.

Varia
Er bestaan ook persiflages op weerspreuken om met de voorspellende werking als een vorm van bijgeloof de draak te steken:
 Als het regent in september, valt Kerstmis in december

Zie ook
 ijsheiligen
 Jan Buisman, Duizend jaar weer, wind en water in de Lage Landen.

Meteorologie
Spreekwoord


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Special Sauce: Kenji on Freezing Chicken, Simone Tong on Making Mixian
Ed Levine
Ed Levine chats with the accomplished chef behind Little Tong Noodle Shop, plus Kenji on the best way to freeze chicken, and Stella on her Levain-style cookies.
[Simone Tong photograph: Afra Lu. Mixian photograph: Vivian Kong]
This week's episode of Special Sauce kicks off with our new culinary Q&A segment, "Ask Kenji." At the behest of listener Dave Shorr, Kenji lays down the law on the best way to freeze chicken. It's a simple process that includes placing chicken pieces into a zipper-lock bag and pouring in a saltwater brine. Tune in to learn more about why—and be sure to read up on the benefits of freezing flat.
Next, Little Tong Noodle Shop owner Simone Tong explains how she came to open a restaurant serving mixian. These rice noodles, which are typically served in a brothy sauce with an array of toppings, hail from China's Yunnan Province, and were largely unfamiliar to her customers. We both agreed that building a restaurant around a relatively unknown dish might not have been the wisest business decision, but she was undeterred. "I was naive and I was brave," she says. "I was like a New Yorker, confident."
Tong's confidence and bravery were well rewarded. "Yeah, like you and many other food writers, supporters and foodies, they eat my food and they decided that they like it and they share the stories...and slowly, gradually people come. People come and I cook."
Finally, we listen to Serious Eats' very own pastry wizard Stella Parks as she tackles an at-home version of the famed (enormous) Levain chocolate chip cookie. "These cookies are no joke," she says. "They came not to play, but to slay. You can kill a man with these cookies. Not that you should, but if you needed to, it would certainly get the job done." You can watch the full video of her process and get the recipe for those cookies right here.
Special Sauce is available on iTunes, Google Play Music, Soundcloud, Player FM, and Stitcher. You can also find the archive of all our episodes here on Serious Eats and on this RSS feed.
You Could Be on Special Sauce
Want to chat with me and our unbelievably talented recipe developers? We're accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse over the best way to maintain a cast iron skillet? Have you been working on your mac and cheese recipe for the past five years, but can't quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at specialsauce [at] seriouseats.com.
Ed Levine: Welcome to Special Sauce 2.0, Serious Eats' podcast about food and life. Every week on Special Sauce, we begin with Ask Kenji, where Kenji Lopez-Alt gives the definitive answer to the question of the week that a serious eater like you has sent us.
J. Kenji Lopez Alt: Freezer burn can happen even when you store food in plastic bags. Freezing submerged in brine will prevent that from happening.
EL: After Ask Kenji, a conversation with our guests, Simone Tong, chef proprietor of Little Tong Noodle Shop in New York City.
Simone Tong: Instead of telling, saying that I'm inauthentic, ask yourself this question. Is it delicious? Would I put a smile on you?
EL: And finally on today's podcast, a teachable moment from the Serious Eats test kitchen.
Stella Parks: These cookies are big. How big? Extremely big. Six ounces a pop. If anyone leaves a comment on this recipe, can I make these cookies smaller? The answer is no.
EL: First up, our chief culinary consultant, author of The Food Lab, Kenji Lopez Alt. And Kenji, serious eater Dave Shorr says, "I live in Manitoba, Canada, and I have a contact on a Hutterite farm who sells me chicken right from the farm. Nothing comes close to the taste, flavor and quality of these particular chickens. The problem is he only sells them frozen. If I'm making Kenji spatchcock chicken, no problem, but I would like to be able to quarter some and use different parts for different uses.
JKLA: First of all, I have, I actually happen to have a Hutterite chicken in my freezer right now.
EL: Is Hutterite like a kind of chicken? Is it a place?
JKLA: No, no, no. Hutterites are a religious group, an ethnic religious group. They're similar to sort of Amish and Mennonites. Just like you can get, you can probably near Pennsylvania you can probably get Amish chickens.
EL: Any tips?
JKLA: You can defrost the chicken carefully, let it defrost in the fridge overnight. You could break it down, you could then refreeze it if you want. Even though the government recommends you don't, as long as you're careful about not letting it stay defrosted for too long between. Let it defrost, break it down as soon as you can with clean hands, freeze it again. Then as far as safety goes, it should be fine. Quality wise, you definitely you lose, it's detrimental to both texture and sort of moisture level. Chicken tends to get a little fibrous and drier, the more defrost and freezing cycle it goes, cycles it goes through. And this is because water crystals inside the chicken, water inside the chickens muscles, it freezes and it forms crystals and those kind of jagged crystals will break up muscle structures.
It kind of can turn the chicken a little mushy. It makes it so that it doesn't retain moisture as well. Yeah, so it can definitely harm texture. The way I would get around that texture issue would be to freeze it in brine. Freeze your chicken pieces in brine. Rather than freezing them just to kind of bare in bags, I would make a brine, maybe a 3% to 4% saltwater solution. Put your chicken into plastic bags, pour enough brine in there that you can seal the bags off without any air in them so that the chickens are sort of completely surrounded by that brine, and then freeze them flat on a tray.
What this does is, first of all, it protects the surface of the chicken from freezer burn, which is an issue when you do sort of extended storage. Freezer burn is what happens when ice crystals inside a frozen food, they do, they go through a process called sublimation, which is where they convert directly from solid to gas without turning into liquid water in the interim. They go directly from being frozen ice crystals to water vapor and they leave the food. It's the same process as what happens in freeze drying. It's just that freeze drying is a controlled process whereas freezer burn is something you don't want. Freezer burn can happen even when you store food in plastic bags and the more you freeze it and the more you defrost and freeze it, the easier, the more likely it is that that's going to happen. Freezing submerged in brine will prevent that from happening. That's one way to sort of save texture a little bit.
More importantly, the brine as the chicken is freezing and defrosting, it acts as if you were sort of soaking the chicken and a brine overnight, so it'll help that chicken retain more moisture, which you're really going to want to do because chicken that's been frozen repeatedly is much more prone to losing moisture. That would be my solution.
EL: No pun intended. That would be your solution.
JKLA: Yes, my saline solution. The real question I would have is though, if you're defrosting one chicken, I don't know, it just feels like surely there are things, there's enough things you can do with a chicken. Even if you live by yourself, that you could get through one whole chicken before it goes bad. You can roast it whole and have all that cooked chicken meat to use in other dishes through the week. You could portion it and cook the, braise the legs or grill the breasts, whatever. There's a lot of things you can do with a chicken that even if you're eating it for a week, I think, I don't know, I just, I personally can't imagine a scenario where I would defrost the chicken, break it up and then freeze it again only to defrost it a second time.
EL: When you say a 4% brining solution, how do you know what's 4%?
JKLA: You use a scale. And you just go by weight. A liter of water weighs exactly a kilogram. And so a kilogram is a 1,000 grams and so 4% of that is 40 grams of salt. For every liter of water you would add 40 grams of salt.
EL: Dave Shorr is now in so much better shape as a result of your explanation. He's going to be thrilled.
EL: Kenji Lopez-Alt is Serious Eats' chief culinary consultant and author of The Food Lab. Do send in your questions to Kenji to [email protected]
EL: Now it's time to hear more from Simone Tong. Simone Tong is the chef proprietor of Little Tong Noodle Shop in New York City.
ST: Thank you.
EL: You went on some wacky adventure.
ST: When I was traveling in China, yes. I picked a province. Before I traveled to China, I met my business partner. I gave him three options or three ideas in my head. He picked one. I stuck with the one that I'm going to, which is visit to Yunnan because I grew up loving the rice noodle, mixian, in Yunnan, but I have actually never been to Yunnan. Yunnan mixian is very famous, very popular all around China. I grew up eating a lot of that in Changzhou every time I visit my grandparents, my relatives in Changzhou in summertime.
EL: But not popular here.
ST: Not popular here. Not popular here. It's as popular if not more popular to like Vietnamese pho in China.
EL: Got it. You decided you were going to explore?
ST: Yeah, I decided that I should understand, get inspiration, know the stories of all these places in Yunnan. To eat all different kinds of rice noodles, all different kinds of mixian.
EL: And you went all over the place.
ST: I did.
EL: Where did go?
ST: I did. I went to, honestly, I went to some of the touristy cities or old towns. They call it because they're very old. Lijiang is one of them. Kunming is the capital.
EL: Kunming it's called?
ST: Kunming.
EL: Kunming.
ST: Yes. Perfect pronunciation. Kunming, it's the capital. I add a lot of the Kunming style, little part, which is they cook mixian in copper pots. It's a little sour. Means pork with chives, chili oil vinegar, peanuts.
EL: Sounds familiar.
ST: One of the mixian dish in Little Tong, it's called little pot. Little pot, in a copper pot.
EL: And then you also went to ancient towns like Dali.
ST: Dali, yes. Lijiang. In Dali I found this woman run, hole in the wall, mixian place that specialized in black chicken mixian.
EL: Nice and black chicken of course they're famous black chickens which you can get in Chinatown, for being spectacularly tasty.
ST: Yes. Good for making soup but tough meat. But in in Dali, that black chicken is the size of a turkey. It's a different breed of a black chicken.
EL: Wow.
ST: I can't get those chicken, but what I can get is very good chicken and get inspired from that and create my own stuff.
EL: Got it. And then you hiked through the Jade Dragon Snow Mountain.
ST: Yeah, I did. It was very cold and very beautiful. Very snowy. It was five, like 4,000 meters above sea level. I don't know how much.
EL: It's like over 12,000 feet. That's pretty high up.
ST: Clean oxygen. Clean oxygen. But it was an adventure. Yes.
EL: And who was on this adventure with you?
ST: I picked up a few friends. On that particular adventure it was actually a friend of a friend from Chicago. He's American. He, it was his first time traveling in China. He was traveling from Shanghai, Beijing and all the way he came to Yunnan. He had a great time too.
EL: And then you went to all these places I've never heard of, the Tiger Leaping Gorge.
ST: It was very angry, yellowish, muddy water that went through from the high mountains all the way the gorge and through the river out into Shanghai. In that section it was like chocolate milk in anger.
EL: Chocolate milk, angry chocolate milk.
ST: Angry chocolate milk.
EL: And then you went to some place called the Ganden Sumtseling Monastery.
ST: It was the second biggest monastery outside of Tibet. Built in I think Chin dynasty, by a famous Emperor, which it's fading. My memory is fading, but yeah.
EL: Probably so is the monastery.
ST: It's fascinating. I think they renovated it so it looks very glorious, very glorious with Tibetan monks walking around.
EL: And when you went on this trip, did you even know exactly why you were going? Or did you just...
ST: I know as far as I'm going there so to understand the food culture and the people and talk to the people, really get a feeling, a sense of what they do over there. I carried that sense and feeling with me back to New York and do what I do over here. But the details and specifics, I don't really have a plan. I was very nervous, but I know I could depend on the app on my cellphone, which will be able for me to pay like Airbnb. I use Expedia, Airbnb and Uber. And DiDi the the equivalent of Uber there. Along the way I make a lot of friends.
EL: Got it.
ST: They were very good people and they were very friendly, very helpful.
EL: You flew back to New York?
ST: Yes. After a few months I flew back to New York and then I opened the restaurant in East Village. I did a lot of popups first and then open the restaurant.
EL: You did a lot of pop ups and did you do, you didn't do Smorgasburg though, right?
ST: No. I just, some good friends who run restaurants offer me their space and I did the menu of like Little Tong 1.0, over there while the restaurant is renovating.
EL: Got it. And so you opened the restaurant and you're serving food that nobody knows. To me it's not maybe the best business plan I've ever heard.
ST: No, it's not. It's not. But I was naive and I was brave. I was like a New Yorker, confident.
EL: They go hand in hand, by the way. You have to be naive to be brave and brave to be naive.
ST: Yeah, I still want to be naive and brave. Yeah, like you and many other food writers, supporters and foodies, they eat my food and they decided that they like it and they share the stories and one to 10, 10 to a 100 and slowly, gradually people come. People come and I cook.
EL: Simone Tong is the chef proprietor of Little Tong Noodle Shop in New York City. I was struck the first time I went to the restaurant. It's like, okay, there's like six bowls of soup or whatever there is and it was maybe six small plates and it was just like, I really appreciated the fact when the second time I came back and there was the lunch special where you could get a small plate and a bowl of noodles. The first time, as you know, I ordered all the noodles and all the small plates, but they were really delicious and unusual. Were they direct descendants of what you'd tasted? Or where they filtered through your culinary imagination?
ST: Really it's the second. It filter through my experience, my learning in the Blue D50 in 15 East, all my traveling over the different places where I grew up. You can't taste Little Tong's food and love it and then go back to Yunnan. You can't find it there. You can't find what's authentically Yunnan at Little Tong either. You get the creative aspect and the structure of it. It is rice noodles. It sometimes it's brothy, sometimes it's cold, it's sometimes it's dry. And you get the idea that best flavors with seasonal ingredients that are local, that happened with using Chinese techniques. Also American techniques, also modern techniques and traditional techniques. And you've got this, all these dishes that are still changing.
EL: Yeah. And you sort of combined ingredients in unusual ways. These were not your typical chicken soups.
ST: They're not. They're not the typical chicken soup, but what is typical chicken soup?
EL: That's true.
ST: Because every culture, every family are different.
EL: Yeah. And people took to it right away?
ST: A lot of the, I have to say, not a lot, some Chinese take it as not Chinese food.
EL: They were disappointed.
ST: They were disappointed or they were angry. They are like, some of them are like, "I am from Yunnan and you're not from Yunnan and you shouldn't call this mixian because these are not mixian."
ST: Some of them are like, "Why are you charging this so cheap?"
EL: This is like intra-Chinese cultural appropriation.
ST: In a way.
EL: Have you thought about that?
ST: In a way. In a way. But I think everybody has the right to do what they feel right with their own passion. That's why we open different kinds of restaurants. That's why everybody has different tastes, different interests. That's why we don't like all the same thing. Yet we still like one another.
EL: Right. Yeah. I'm with you. And were you surprised and excited when Pete Wells gave you a full review?
ST: Again, with my naivete, I hope that he would come. I really do. I think I thought too highly of myself, but he did come so I didn't realize, oh my God, he actually came. We didn't know that he came three times. We only saw him the last time, on the third time when he was asked for a new chopstick because he dropped it on the floor. Clearly we weren't trained really well. I remember when I first read the articles, my publicist sent me the article. I was carrying 15 bags of things in Chinatown and I was like, okay, let me put it down on the street and take out my phone. My hand was shaking. I'm like, oh, what did he write? And I was like, let me just scroll down and see what's the report card. What did the report card say? I was like, oh, okay.
EL: Every time I've been in there, you're there. You do a lot of work. You are not afraid of hard work. You are not, you don't have a big staff do you?
ST: No, I don't. This is New York.
EL: I noticed that.
ST: Labor cost is very high. I do work. I came, yeah, I just came from the restaurant.
EL: And so now you have two.
ST: Yes.
EL: Right? One in the East Village, the original and one on Midtown East.
ST: Yes, Midtown East.
EL: And you're about, and you're going to open a third?
ST: Yeah. We are going to open a third one in the Garment District, but the third one is in a food hall.
EL: In a food hall.
ST: We're one of the seven.
ST: Seven vendors in the food hall.
EL: Do you worry that you lose control when you're in a food hall?
ST: Oh yes. I'm always worried. I'm a little bit of a control lover.
EL: Really, I kind of figured that out.
ST: I like everything to be organized, but I'm also chaotic. I need people to help me organize things. And I don't like to, yeah, lose control because if I lose control, I lost consistency. I lose consistency. I lose the trust from the people that love the food and I would lose everything.
EL: I've sent some people to Little Tong and the flavors are too strange for them. I never felt that. I was like, the food always made sense to me. It had great internal logic.
ST: Yeah. Thank you.
EL: Do you ever get that? Like this is just too weird for me?
ST: I can see that. I can see that because if I grew up only eating authentic Chinese food from the Canton area and then suddenly you asked me to eat Yunnan cuisine that has cheese, has fermented rose petals, has different kind of rose wine, I would feel very strange. I would say, "This is not very Chinese food that I know of." Cross-regional, everybody would already think, they're not used to eat different regions of Chinese food and all the more, if they come to me, they're like, wow, you're using black garlic aioli with cumin lamb and then with baby pea shoots. And so that's a little strange.
ST: But however they go well, the flavor goes well. If you are willing to try it instead of telling, saying that I'm inauthentic, ask yourself this question, is it delicious? Are you willing to eat it? Would that put a smile on you? Then if you don't prejudge me, maybe you will open your mind and heart. It's like appreciating music. Some of the music are really funky, if you are used to jazz, you probably don't like hip hop. I don't know, I'm not a music expert.
EL: And now I just read that you're opening another concept, which is nothing like Little Tong.
ST: I'm growing braver and more and more naive.
EL: I love that. And so tell us about this because this is going to be in the Village.
ST: Yeah, in the West Village.
EL: On Cornelia Street and it's called Silver Apricots.
ST: Yeah, Silver Apricot.
EL: And what's going to happen at Silver Apricot?
ST: Silver Apricot is a celebration of Chinese Americans, overseas Chinese, Chinese Americans that grew up in this land and all the regions and all their flavors and it's going to be a celebration of that in a nontraditional way.
EL: What will we find on the menu?
ST: For example, you know this thing called zongzi. Zongzi is a sticky rice wrap in sometimes banana leaf, sometimes bamboo leaf, sometimes lotus leaf. You can find that in a lot of Cantonese restaurants.
EL: Pronounce it again.
ST: Zongzi. It's like Chinese tamale.
ST: Everybody loved it. If you go to dim sum, the Cantonese like it. That is a very, a truly Chinatown, New York, Chinese American, Chinese dish, Chinese American dish. I want to celebrate that and many other very homey ingredients or homey style of cooking in Silver Apricot, but elevate it.
EL: Elevate that.
ST: Elevate that.
EL: And then also serve some non-Chinese oriented food. Or is it all going to be based on some kind of Chinese?
ST: It's going to be based on some kind of Chinese romantic stories and history that people are very familiar with. That everybody's familiar with Peking duck, but perhaps I won't be serving Peking duck for example. I might be serving right now I'm thinking, this week I'm thinking I'm trying to, grawls or Rohan duck.
ST: Or pigeon, not pigeon, squab.
EL: Squab, sure.
ST: Not pigeon, pigeon would be bad. Not pigeon, squab.
EL: Especially in New York.
ST: Or quail.
EL: People have a bad association with pigeons. But so you're, what I read, you're also going to be playing with house-made cheeses for example.
ST: Yeah. I'm also maybe not so much house-made cheeses. Perhaps some sausage.
ST: Some ham, some dry aged ham. But definitely the Murray Hill Cheese is our neighbor so we'll talk with them and see if they can partner with us.
EL: Yeah. You said something in this story I read in Edible Manhattan, you said as Chinese Americans' identity is something we think a lot about whether we do so of our own volition or because social constructs compel us to. And that's not unique to just Chinese Americans. We're sure that like us, any immigrants or first generation children of immigrants are acutely aware of how difficult it is to concisely qualify their identity. It is through Silver Apricot that we will be able to show rather than tell New Yorkers and visitors alike what it means to us to be Chinese American today.
ST: Very ambitious.
EL: Very ambitious, and very eloquent on your part.
ST: I didn't write that. That was my idea, our idea, but my general manager.
EL: Got it. Excellent writer.
ST: Yeah, she's after half a bottle of wine, she's even better. But that is the true essence of what we want to do in Silver Apricot.
EL: And again, it's like you're not afraid to just go for it.
ST: I'm sure I'll get a lot of people that doesn't like me.
EL: Have you thought about just like opening a ramen shop?
ST: Yeah, I opened a ramen shop. It's called Little Tong Noodle Shop. People don't think that my noodle is ramen enough.
EL: Right, right. It's not ramen in the way they think. It's a noodle shop.
ST: Yes. But ramen is a type of noodle shop. Noodle shop is a terrible sin.
EL: It sounds like you're going to be, you have a lot of Chinese oriented concepts inside your head rattling around.
ST: Yes. Yes. I want to do Chinese technique that makes sense in this Silver Apricot concept with New York or tri-state ingredients. Good seasonal ingredients, which is actually very Chinese in and of itself.
EL: The most important question is, are your parents cool now with what you're doing?
ST: Oh they are, definitely.
EL: They must be really proud. Because you could send them the Times review. Once you send them the Times review they're like, Simone, she's all right.
ST: She's all right. Yes. They are very proud and very happy. They just want me to have a life outside of restaurants if possible.
EL: If possible.
ST: Yes. Find love and all that.
EL: All right, so all right, it's time for the Special Sauce all you can answer buffet, but don't worry, take as much time as you want. But so who's at your last supper? No family allowed.
ST: Oh, no family.
EL: No family.
ST: Just one person though?
EL: No, four people.
ST: Four people. Okay. Okay. Mother Teresa, Picasso.
EL: Good, Picasso's awesome.
ST: I know, Salvador Dali. I just need one more. Ah, John Lennon.
EL: John Lennon. What a great table.
ST: He likes Chinese food. He goes to Mandarin at the San Francisco a lot.
EL: He used to.
ST: He used to.
ST: I think. Mandarin restaurant.
EL: What are you eating?
ST: I want to serve them the Manchurian, the Chinese Manchurian feast. Is that what it's called, feast? Yeah. I'm going to serve them farmer's food.
EL: Farmer's food.
ST: Yes. There's such a thing of farmer's food because the farmers have chickens and they grow on their farm and they just stir fry and kill the chicken and make some very peasant food. Peasant food, that's what it's called.
ST: Delicious home cooked peasant food.
EL: Deep braised things.
ST: Deep braised things.
EL: And stews.
ST: Stir fry, stews, herbs from the mountains and make a salad. Throw a chili vinaigrette on it.
EL: All right, and what are you listening to?
ST: Mozart.
EL: Mozart.
EL: Okay.
ST: Universal.
EL: Do you have guilty pleasures that you wouldn't like us to know about, but when you get hungry that you just have to have?
ST: I think it would be coffee ice cream.
EL: Coffee ice cream. Does it matter what brand?
ST: It does. But I don't want to say the brand, it's so mass produced. Should I say the brand?
EL: Yeah. You could say the brand.
ST: Haagen-Dazs coffee ice cream.
EL: It's an excellent coffee ice cream.
ST: I love that coffee ice cream.
EL: We had a Nicolas Morganstern here from Morgenstern's ice cream, and he brought some Vietnamese coffee ice cream. And you need to try that. It's not even far from your restaurant.
ST: Is this too sweet? Is this sweet?
EL: It's not very sweet.
ST: Okay. Because Vietnamese coffee has condensed milk, I think.
EL: Yeah. No, no, it's not very sweet.
ST: I love coffee ice cream. I'll definitely try it.
EL: Three things in your kitchen you can't do without.
ST: Chopstick.
ST: A chef knife.
ST: And a peeler.
EL: A peeler.
ST: Peeler.
EL: And what do you cook when there's nothing in the house to eat?
ST: Fried eggs.
EL: Fried eggs.
ST: Chinese fried eggs, the crispies and the runny, crispy bottom and runny yolk. With some soy sauce.
EL: Which those you call Chinese fried eggs. And I associate them with Spanish fried eggs. Because you get the crispy bottom. And then do you spoon the oil to cook the top?
ST: Yes, to baste it. Yeah. Spanish Chinese eggs.
EL: Spanish Chinese eggs.
ST: Everybody's fried eggs. Yes, yes.
EL: I like that. All right. It's just been declared Simone Tong day, all over the world.
ST: Oh wow.
EL: In your case, all the places you've lived.
ST: Wow.
EL: What's happening on that day in Melbourne? In Singapore? And Macau?
ST: On that day, all children must cook for their parents. In whatever, however they can gather whatever ingredients, they must cook a dinner.
EL: Because their parents deserve a little time off.
ST: Yes. And the children should find that very fun and the parents should try to swallow whatever food that the children put on, whether it's delicious or not. It's mutual appreciation thing.
EL: It's mutual appreciation day. I love that. All right. Thank you so much for sharing your Special Sauce Simone Tong.
EL: Such a pleasure.
ST: Thank you so much for having me. Thank you.
EL: If you find yourself in New York City, visit one of Simone startlingly different and seriously delicious Little Tong Noodle Shops. And now it's time to head over to the Serious Eats test kitchen where our pastry wizard Stella Parks, author of Bravetart: Iconic American Desserts, will lead us through the creation of a killer confection. By the way, no need to take notes, her detailed recipe is at seriouseats.com along with a video.
Stella Parks: Hey everybody, we're here today with some really epic cookies. These are Levain-style copycat chocolate chip cookies fashioned after a bakery in New York that makes these giant monster cookies. These cookies are no joke. They came not to play, but to slay. You can kill a man with these cookies. Not that you should, but if you needed to, it would certainly get the job done. It would also make for an interesting game of Clue.
We're making this cookie dough. It's really easy because there's a standby so he'll do all the work for us. We're going to throw in all these ingredients. First up, some light brown sugar. This is the kind of situation where light brown sugar matters. Dark brown sugar is going to have molasses content that's a little too high and it's going to cause the cookies to spread more. Do not want, we want these cookies to stay thick.
Crowd favorite here seriouseats.com, toasted sugar. This recipe does not require toasted sugar. If you don't have any, don't worry about it. You can start making cookies right now with plain white sugar. It's not going to be a real deal breaker if you don't have it, but if you do, push it over the top. Salt, baking powder and baking soda. Next up, a little bit of butter, a little bit, it's a whole stick. It's a quarter pound of butter. It's plenty of butter. There it is. It's been softened to cool room temperature about 60, 65 degrees. Vanilla. The vanilla, going to do a whole dang tablespoon that's a half an ounce for you all doing the math at home.
A little bit of a secret ingredient here is an extremely small amount of nutmeg. We're talking the smallest amount of nutmeg. It's like 0.1 grams if we were to weigh it out. Nutmeg has this cool power or it makes butter tastes more buttery, so that's why we're putting it in here. If you can taste the nutmeg, you've added too much. Don't overdo it. This is a real delicate matter so just go on. That's it. Okay, going to pop this on the mixer. Trusty paddle attachment. I'm going to start out on low speed just to get everything combined and then crank it up to medium so we can get some light and fluffy business going on. Going to crank up the speed.
Just waiting for that light and fluffy magic. These are eggs straight from the fridge. I'm kind of cavalier and I'm just going to crack them straight in. If you're not comfortable doing that, you can crack them into a little bowl and then tip them in. Boop. When it starts to smooth back out, it's time for egg number two. Boop. Going to decrease the speed here to low and add our all purpose flour. Do, do, do, do, do, doot. Once the flour is mostly incorporated, it's time to the walnuts, raw walnuts. You're using pecans, I'd recommend toasting them first.
If you've been baking with me along on seriouseats.com or in my book, Bravetart, you'll know that I'm a big fan of chopped chocolate in cookies, so you might be surprised to see that I'm using chocolate chips in this recipe. Historically in America, chocolate chips have been made of a very low quality chocolate, tends to be a little bit harsh and unbalanced. Nowadays there are a lot of different chocolate chips on the market and in fact, I have made my own chocolate chip blend using eight different brands of chocolate chips. We've got some big guys and some little guys, some chocolate chunks. This recipe has more chocolate than butter and sugar combined. For that reason, using a mix of different chocolates is really going to make the flavor pop overall instead of every single bite tasting like the exact same chocolate, you get some different nuances and it really adds some depth of flavor. It creates a more interesting chocolate profile.
That's it. All right, so these cookies are six ounces a pop. Got a little wax paper on the scale here so I don't have to wash it in between uses. Here goes, five and one eighths ounces. I was close. I was close. Six and one eighths, that's like one chocolate chip too many. Shout out to my friend Cheryl who described this as a threatening amount of cookie dough. Anyhow, it's time for little dough wrangling. These monsters need to be wrestled into some spherical like shape, so the best way to do that is by hand. If you guys are squeamish, you don't want to touch dough, I don't know why you're baking. Just round it up into a nice spherical shape. Plop it on a baking sheet. We're not baking them right now. This is a type of dough that benefits from aging overnight in the fridge. Kind of helps kick start Maillard browning, so the cookies get some nice color in the oven. It also helps keep them nice and thick. Lets the flours hydrate, promotes a little bit of chewiness. I'm just going to cover these in plastic and I'll see you tomorrow.
Whole day has passed. If you can even believe it. I know it seems like only seconds. This is some dough that has been chilling for 24 hours in the fridge. You can tell I'm not lying because that's the thud of six ounces of chocolate chip cookie dough intimidation. I'm only baking four because there's not that many people here at Serious Eats today and there's no way all eight because these will be eaten. We would die. All right, going to pop these in the oven. See you later.
Look at these three perfect angels and a hell spawn. We have three perfect cookies and one intentional screw up. This cookie is what happens when you don't roll up the dough. After portioning all the dough, I roll it into a nice smooth ball that ensures the cookie spreads at a slow even rate and it keeps them nice and thick. If the dough is just left in our rough hodgepodge pile, this is what happens. It spreads every which way and it spreads a lot thinner. If you've ever wondered why someone went to the trouble to write such an obnoxious detail in a recipe, this is why.
These cookies are so thick and chunky that using a thermometer is a really good way to test them, to make sure that they're fully cooked. You want to see them somewhere on the upper 170s to low 180s. It's weighty. It's a six ounce wad of dough. It's hefty and it's loaded with chocolate chips and walnuts. The gang is all here guys, so thanks for joining me on this emotional roller coaster as we tackled the largest cookies known to man. These cookies can end a person, but we're here. We're alive. We made them. Well, I did and you can do too.
EL: No staff members were harmed in the eating of these dangerously large cookies. Again, details of Stella Parks' recipe are at seriouseats.com. More from our test kitchen next time. That's it for today. Next week on Special Sauce Kenji will be back to answer with his usual scientific precision, your culinary question of the week. Do send in those questions to [email protected] All this and a special guest on next week's Special Sauce. So long, serious eaters. See you next time.
Ed Levine Founder of Serious Eats and Missionary of the Delicious
Ed Levine is the founder and overlord of Serious Eats and author of multiple books, most recently Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. He is also the creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation's Who's Who of Food & Beverage in America.
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Host of angels: Innovation Bay dinner set for Melbourne
Denham Sadler
With a change in leadership and an increased focus on innovation and startups, it's an exciting time for angel investing in Australia, Innovation Bay Melbourne organiser Jodie Imam says.
Imam, the founder of Occasional Butler which was acquired by AirTasker, says angel investing has been growing in the country for a while recently, but has been accelerated by Malcolm Turnbull's ascension to the top job.
"There's more interest in angel investing than ever before," Imam tells StartupSmart.
"People used to talk about how many properties you owned, now it's about what (startups) you're investing in.
"Everyone is talking about entrepreneurs, high-tech and innovation, and that's been further supported with the new government. It's a very exciting and growing opportunity."
"It's not Shark Tank"
Innovation Bay will be hosting its first angel investor dinner in Melbourne next month, bringing together entrepreneurs and potential investors in an informal, networking environment.
It's a night focusing on support and creating relationships, Imam says.
"It's a very supportive environment, it's not Shark Tank," she says.
"Even if they don't invest, they're getting in front of a network of people looking to help.
"It's not always on the night that they're going to shake hands and sign a deal, it's the networking effect."
Established startups with customers and revenue that are looking for funding can submit a 90-second video detailing who the founders are, what they do, the value proposition, market size and traction.
The applications will be voted on by the angel investors, with the top four getting to participate in the pitch night.
Looking for authentic entrepreneurs
Angel investor and entrepreneur Dean McEvoy knows full well the opportunities on offer at Innovation Bay, and he's been on both sides.
McEvoy co-founded Spreets, and pitched at an Innovation Bay event. The startup was eventually acquired by Yahoo7! in 2011, and now McEvoy will be appearing at the Melbourne dinner as a potential investor.
He's says that above all else he's looking for genuine entrepreneurs.
"I look for a deep, authentic connection with the problem," McEvoy says.
"They're in the industry and know the problem, they've felt it first-hand.
"If someone has an inauthentic connection that's always a red flag that they're in it just to make money."
The four startups will also get half an hour of pitch training from Pollenizer's Phil Morle before the night.
About 40 angel investors from Melbourne and around Australia will be present at the event, Imam says.
"It's not huge, but it's well-curated," she says.
"There's a lot of work that goes into that in the background. It's a specific niche and it's the right people."
It's this quality of investors that makes Innovation Bay stand out, McEvoy says.
"It's definitely one of the best angel groups in Australia in terms of the people it tends to attract," he says.
"They come from a tech background and there are a lot of ex-entrepreneurs. There's always interesting people in the room, and that's not true of other angel groups where there's just some rich people looking for something to do."
It's all about the networking opportunities, McEvoy says.
"Even if someone's not investing, they might be able to add value," he says. "I was chatting to a guy afterwards over a glass of wine who ended up introducing me to my investors."
Finally in Melbourne
Innovation Bay has been running in Sydney for eight years now, and this marks the Melbourne launch.
The program has also recently expanded to Perth and Silicon Valley.
The events have helped entrepreneurs to raise more than $10 million in funding, with past alumni of the angel investor dinners including freelancer platform Expert360, taxi app GoCatch and photo library service ImageBrief.
Entrepreneurs can apply for the Innovation Bay Melbourne angel dinner here, with submissions closing on Friday.
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