Can people tell you are a heavy coffee drinker or smoker by your teeth? If this isn't the image that you want to project socially or professionally, contact us to learn more about how teeth whitening can dramatically improve the color of your teeth.
Is Professional Teeth Whitening the Right Choice for Me?
If you have yellowing and staining from smoking or drinking dark colored beverages, teeth whitening is an affordable option to give you a whiter, younger looking smile.
Tetracycline stains and decay deep within your tooth will not respond to a bleaching treatment. Our dentist may offer another solution, such as a restoration, to address this problem. Moreover, restorations, like veneers, do not whiten along with your teeth.
During your initial consultation, one of our dental professionals will explain what type of results you can expect from an in-office teeth whitening by our teeth bleaching dentist.
Does Teeth Whitening at Home Work as Well as In-Office Whitening?
Yes, dentist-provided teeth whitening products, such as a custom tray and whitening gel, do work. But, they may take longer to whiten teeth. These are different from the products that you can buy at a local store; you can only get highly effective teeth whitening solutions from a dentist.
Can I Find Out the Teeth Bleaching Cost Before My Appointment?
No, our teeth bleaching dentist must examine your teeth first to establish how many treatments you will need. Moreover, having restorations that need color matching will add to the price. Rest assured, our dentist will not proceed with your teeth whitening before giving you an estimate of your final cost and securing your permission to proceed.
Can I Get Good Results Using Whitening Strips from My Local Drugstore?
You can get somewhat noticeable results from products that do not come from a dentist. With dentist-managed teeth bleaching, you will notice a spectacular difference in your teeth's whiteness, as will everyone else. Would you like extraordinarily bright teeth right away? Call us to set up a teeth whitening consultation today.
What Happens When I Go for a Teeth Whitening Treatment?
Our dentists may utilize one of several systems, however, the basic steps are outlined below.
Dentist examines your teeth to determine a good teeth whitening candidate and then he or she will clean your teeth.
Takes a picture of your teeth for a baseline before image.
You will have to wear a cheek retractor.
The dentist will put a protective coating on your gums to prevent irritation before applying the bleaching gel. Some systems utilize an intense light to enhance the outcome.
After your time is up, the teeth whitening gel comes off and you can see the final result.
Would you like to talk to our dentist about teeth whitening in Sun City? You don't have to live with yellow. stained teeth any longer. Call us today to schedule your teeth bleaching evaluation.


Turning a click into a lead or customer can be a daunting task. With so many moving pieces that must work together, it makes sense to partner with a Saginaw, MI PPC agency instead of trying to run a pay-per-click campaign yourself. Getting the most out your PPC marketing is best accomplished when working with a partner that has years of expertise. As a professional marketing agency we will give your company the edge that it needs.
Why should I partner with a Saginaw, MI agency?
PPC is effectively an auction – who is prepared to pay the highest price to have their ad shown? Other Saginaw companies are competing against you for that valuable ad space. Competitor research is an important part of what a PPC agency does. This allows you to adjustments in your strategy and deploy efficient campaigns.
Detailed knowledge of advertising platforms are essential for a Saginaw PPC management company to help you target the right audience for your objectives. Geographical targeting, keyword selection and demographic targeting are all areas that a PPC firm will advise you on while developing the best approach for your campaign.


The perfect size tank for those looking to start a new hobby of keeping pet jellyfish.
Easy to use dried food, comes with feeding spoon.
The ideal starter jellyfish, Moon Jellies are the toughest jellyfish species available.
Keep on top of your water parameters with this easy to use saltwater test kit.
Hatch your own live baby brine shrimp, for feeding direct to your jellies.
High % hatch rate, jellyfish eat baby brine shrimp in the wild so this is the ideal food for them!
1 Bottle of our Caribsea Sea-Pure Saltwater is enough to fill the tank, and provide for your first month of water changes.
How do our Starter Kits work?
Order your Starter Kit online.
will be delivered in 1-3 Days time.
Set up your tank and fill with Salted RO Water.
your water for the arrival of jellyfish.
shop, or can be bought from our online shop.
You're ready for your jellyfish!
The Jellyfish Art Cylinder Nano "3 Jellyfish Premium Starter Kit" is the perfect kit for those wanting to keep jellyfish and have all the tools at their disposal!
This bundle includes the Jellyfish Art Cylinder Nano Jellyfish Tank, by far the easiest jellyfish aquarium for those looking to start keeping jellies.
It also includes 3x Moon Jellyfish, and a pack of Instant Brine Shrimp, which should be enough food to last 1-2 months.
Additionally the Starter Kit includes 1 Chemi-Pure Blue Nano pack, which keeps the pH of your water in check for the first month.
We also include a bottle of JellyBio Maintain, which keeps your water full of that nitrifying bacteria goodness for when you're doing your weekly water changes.
In the Premium Starter Kit, we also include the additional extras that really make jellyfish keeping super easy.
We include an API Master Saltwater Test Kit, allowing you to quickly and easily test your water, meaning you can always stay on top of when water changes are necessary.
We also include a Hobby Artemia Grow Your Own Brine Shrimp Kit. Jellyfish love freshly hatched brine shrimp. It also means your tank has less dirt build up, as live food doesn't settle on the bottom of the tank like dried food does. It's also really easy to use.
The Jellyfish Art Cylinder Nano is easy to set up even if you've never owned an aquarium before, and comes with full instructions.
With just a press of a button, easily change between a choice of 15 colours! Or use one of 4 modes to let the tank cycle between colours in a smooth relaxing manner!
Moon Jellyfish are the most popular and easiest of our species to look after. With no sting and beautiful appearance, especially under the tank's lighting; Moon Jellies are the perfect starter choice of species.
Moon Jellies can also 'heal up' damage from missed water changes or poor water quality, so can deal with mistakes you might make in your first time keeping jellies.
Other jellyfish species are still easy to maintain, but have their own unique traits which require closer attention than Moons.
We have hand-picked this combination of tank and jellyfish to be ideal for first-time jellyfish owners.
Jellyfish are no harder to keep than fish, you just need to follow some simple instructions!
Feed 1-2 times per day.
Use the feeding baster (included) to re-circulate food when it settles.
Change 25% of the tank's water every week.
Add a cap-ful of JellyBio Maintain every week with your water change.
Rinse the sponge filter every month.
Change the Chemi-Pure Blue Nano pack every month.
Just add water! You'll need 8 litres of Salted RO Water (at SG 1.025), which you can obtain from most aquatic shops.
It's best to get about double this amount of water, to allow yourself spare water for your first few weekly water changes.
We have a local aquatics shop finder here. 20 litres usually costs less than £5 from most aquatics shops.
Not got an aquatics shop local to you?
Try Caribsea Sea Pure Saltwater instead, which we sell online.
See our Step by Step Guide to see how to put the tank together!


The full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and saturated fatty acids. However, flaxseed meal may be susceptible to oxidation by exposure to various storage conditions which is extremely undesirable and produces toxic compounds to human health. Another consideration in the application of flaxseed meal relates to the presence of anti-nutritional compounds that need to be minimized using appropriate processing method. The present research work was conducted to evaluate the impact of extrusion processing conditions and storage of full-fat flaxseed meal on functional characteristics such as α-linolenic acid content, lipid peroxidation and sensory attributes.
The raw flaxseed meal was analyzed for cyanogenic glycosides, tannin and mucilage anti-nutritional compounds. Fatty acids composition was quantified by gas chromatography. The meal was extruded at barrel exit temperature (100–140 °C), screw speed (50–150 rpm), feed rate (30–90 kg/h) and feed moisture (10–30 %) for reduction of anti-nutritional compounds. The raw and extruded meals were stored for a ninety-day period under room conditions (20–25 °C). Lipid peroxidation was analyzed by peroxide, free fatty acids, conjugated dienes, total volatiles and malondialdehyde assay. Color, aroma and overall acceptability attributes were evaluated by sensory multiple comparison tests.
The raw flaxseed meal possessed significant amount of anti-nutritional compounds, lipid and α-linolenic acid contents. The extrusion processing at high barrel exit temperature (140 °C) significantly reduced the cyanogenic compounds (84 %), tannin (73 %) and mucilage (27 %) in the flaxseed meal. The α-linolenic acid content and lipid peroxidation did not significantly change after extrusion processing or during storage at the end of 60 days. Fluctuations in sensory attributes occurred during storage, but at the end of 90 days, only the extruded samples presented negative effect and showed lowest consumer acceptability.
The present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flaxseed meal and can be used as supplement or ingredient for the production of various healthier products.
Flax (Linum usitatissimum L.), an herbaceous plant, produces seeds which are oval and flattened in shape, 4–6 cm long, pale to dark brown and shiny. Flax production in the world was about 2.6 million tonnes during 2012–2013 and represents 1 % of total world oilseeds supply. The most important flaxseed producing countries are Canada, USA, China, India, Pakistan, Africa and Europe continents. Whole flaxseed meal is attractive for high dietary fiber, protein, phytochemicals and lipid composition. Flaxseed meal is used as supplement or ingredient in various food and feed products and is gaining popularity in the breakfast cereals, pet food, animal and poultry feed industry . Most of the known biological activities of flaxseed meal have been assigned to omega fatty acids (55–60 % of lipids profile) present in the flaxseed. Due to unsaturation nature, flaxseed meal is subject to rapid oxidation and has a limited shelf life. Intake of foods supplemented with oxidized lipid constituents can modify DNA, proteins, membrane structure and tumor initiation [2, 3].
Different predictive and indicator methods such as peroxide value (PV), free fatty acids (FFA) and conjugated dienes values have been applied to investigate the oxidation reactions of flaxseed lipids. Lipid oxidation produces a variety of volatile compounds which tend to increase during storage. Malondialdehyde (MDA), potentially mutagenic, condenses with two equivalents of thiobarbituric acid to give a fluorescent red derivative that can be assayed by spectrophotometrically [4, 5].
The presence of cyanogenic glycosides, tannin and mucilage potentially limit the bulk supplementation of flaxseed meal at commercial scale. This situation demands more attention to reduce the toxic effect and improve the nutritional quality of flaxseed through effective and economical thermal processing. The extrusion processing with controlled conditions has been proposed as an effective approach to remove the anti-nutrients in raw materials . To the best of our knowledge, no study has been published on extruded full-fat flaxseed meal production and further evaluation of its stability at different storage intervals. The objective of this research was to produce detoxified flaxseed meal using single-screw extrusion cooking at different operating conditions and investigate the storage stability of extruded flaxseed meal.
The flaxseed cv. Chandni was procured from Oilseeds Research Institute, Faisalabad, Pakistan. The seeds of the variety were cleaned to remove any debris or field dirt and any other extraneous matter and stored in sealed polyethylene bags at 5 ± 1 °C.
The alkaline titration method was used for the determination of cyanogenic contents in flaxseed samples . The concentration of tannin in the flaxseed meal samples was measured by Folin–Denis method with minor modifications . Flaxseed mucilage was analyzed according to the method described by Kaewmanee et al. . The oil from flaxseed samples was extracted through solvent extraction technique using soxhlet apparatus (Model: H-2 1045 Extraction Unit, Hoganas, Sweden) according to AACC  Method No. 30–25. The fatty acids profile of extracted oil from flaxseed samples was analyzed by the method Ce 1f–96 given in AOCS .
A single-screw extruder, Extru-tech E325 (Extru-tech, Sabetha, Kansas, USA) was used for the production of detoxified full-fat flaxseed meal. The commercially available single-screw cooker E325 consists of feed delivery system, preconditioning system, extruder barrel, terminal die, knife assemblies and TEFC electric motor as power transmission system (250HP, 1500 RPM and 380 Volt). The extruder barrel assembly consisted of screws (83 mm diameter), barrel (254 mm diameter) and barrel length to diameter ratio of 9:1. The extruder was divided into six zones along the length of the barrel, with zone–1 designated as feed section and zone–6 nearest the die section. The screws and steamlocks configuration were arranged in such a manner to provide a progressively tighter pitch and greater resistance from feed section to die zone. The raw material was propelled from feed section (wide flight tapered screws, zone–1) into the interior of the kneading section (intermediate flight spacing screws, zones-2, 3 and 4) where the material was compressed to increase the degree of fill of the flow channels. In the final cooking section (tight flight screws, zones–5 and 6), temperature and pressure was increased rapidly. The extruder was operated at barrel exit temperature (BET, 100–140 °C), screw speed (SS, 50–150 rpm), feed rate (FR, 30–90 kg/h) and feed moisture (FM, 10–30 %). The moisture content of flaxseed meal was adjusted at 10 %, 20 % and 30 % by injecting distilled water and stored for 12 h at 5 ± 1 °C before extrusion processing. The extruded samples were cooled down to room temperature and divided into 1 kg samples, packed in polypropylene bags and sealed manually. The flours were stored, without light control, at room temperature (20–25 °C), for ninety–days.
Peroxide value of oils extracted from flaxseed meal samples was determined by AOCS  Method No. Cd 8–53. Free fatty acid value of sample oils was analyzed by AOCS  Method No. Ca 5a–40. The conjugated double bonds were measured using European Communities official methods . Total volatile components were assessed by gas chromatographic analysis of headspace as reported by Przybylski . The malondialdehyde test was used to calculate the lipid peroxidation according to Kirk and Sawyer  method with some modifications.
Fourteen panel judges consisting of experienced and untrained panelists carried out the sensory analysis of fresh and stored flaxseed meal samples. Sensory parameters were evaluated using the multiple comparison tests according to instructions of Morais et al. . Each panelist received a standard sample (flaxseed meal without extrusion heat treatment) identified by the letter S and experimental samples (extruded flaxseed meal samples) assigned with random three–digit code numbers. Each panelist was asked to list their preference on a 9–cm comparison line (1 = dislike extremely to 9 = like extremely) and a score of 5 was considered equal to the standard. The sensory analysis was performed and completed at 0, 30, 60 and 90 days of storage interval for experimental treatments.
The data of anti-nutritional compounds, oil yield and fatty acids composition obtained for each extrusion parameter (barrel exit temperature, screw speed, feed rate and feed moisture) was subjected to statistical analysis to determine the level of significance by using the software package (Statistic 8.1) according to the method described . The average of the three runs was reported as the measured value with standard deviation. The Duncan's multiple range (DMR) test was used to estimate the level of significance that existed between the mean values. The sample analysis for storage stability were carried out in triplicate and calculated the significant differences among means at a probability level of 5 %.
The raw flaxseed possessed hydrocyanic acid (198.4 ± 0.6 mg/kg), tannin (146.3 ± 0.5 mg/100 g) and mucilage (8.9 ± 0.7 g/100 g), respectively. The concentration of hydrocyanic acid has been the subject of extensive investigation as contributed by Chadha et al. , Park et al.  and Kobaisy et al.  who predicted hydrocyanic acid contents in the range of 120 to 762 mg/kg for flaxseed cultivars. The considerable variations in reported production of cyanogenic compounds may be attributed to a result of adjustment in flaxseed nutritive composition, environmental conditions and plant developmental stage . The description focusing on presence of tannin in whole flaxseed or flaxseed meal has been examined earlier in limited laboratory studies. Amarowicz et al.  have found tannin content in defatted flaxseed meal ranged from 125 to 137 mg/100 g. Wanasundara and Shahidi  also reported condensed tannin in the range of 130 to 136 mg/100 g flaxseed meal. The mucilage yield from seven different cultivars of whole flaxseed using specific extraction conditions ranged from 1.8 % to 3.6 % of fresh seed weight . These values are lower than those reported in present study. The yield of mucilage largely depends upon the extraction method, time and temperature . The average oil contents in raw flaxseed were found to be 32.2 ± 0.4 g/100 g. The fat content recorded in the present study is quite in agreement with those values reported by Khan et al.  who found oil percentage 36.6 g/100 g in flaxseed. The oleic, linolenic and α-linolenic have been found predominant fatty acids in flaxseed meal. The oleic, linoleic and α-linolenic acids found in tested raw flaxseed samples were 18.6 ± 0.3 %, 11.8 ± 0.4 % and 50.2 ± 0.7 %, respectively. The distribution pattern of oleic and linoleic fatty acids were found 14.8–22 % and 16.1–18.2 %, respectively . The α-linolenic as major fatty acid was present in flaxseed. The α-linolenic content found in raw flaxseed in the present study is supported by results of Nykter et al.  who found α-linolenic acid in the range of 52.8 % to 60.4 %.
In the present study, the extrusion cooking significantly decreased the anti-nutritional compounds in raw flaxseed meal (Table 1). The BET was shown to impart a strong effect on reduction of anti-nutritional compounds in flaxseed meal. The reduction rate of anti-nutritional compounds in flaxseed was slow at low temperature range during the initial point (100 °C) of extrusion. However, it appears that the increase in temperature (140 °C) may improve the reduction of anti-nutritional compounds. After the heat treatment at 140 °C, the extruded flaxseed meal contained significantly (p ≤ 0.05) low level of cyanogenic glycosides (31.5 ± 0.6 mg/kg), tannin (39.2 ± 0.5 mg/100 g) and mucilage (6.5 ± 0.2 g/100 g) compounds. The action of SS and FR had minimal effect on the anti-nutritional compounds reduction. The results show that SS and FR represent a very active source of anti-nutritional compounds reduction on low level, but at high SS and FR, it leads towards a negative decrease in reduction action. Similar results were observed with FM contents. Twin-screw extrusion with optimum moisture content (16.6 %); barrel exit temperature (156 °C), screw speed (219 rpm) and feeding speed (76.1 kg/h) increased the nutritional quality of flaxseed through removal of hydrocyanic acid content . The optimized results for barrel temperature of 146.0 °C and feed rate of 32.7 kg/h exhibited maximum rate of HCN removal (93.2 %) during the twin-screw extrusion detoxification technique on flaxseed via stepwise non-linear response surface methodology . Mukhopadhyay et al.  has predicted maximum reduction 61.2 % of tannin in linseed meal at optimum values of barrel exit temperature 82.5 °C and screw speed 90 rpm. The maximum removal rate of mucilage (60.3 %) from flaxseed meal was achieved at die temperatures (80–160 °C), screw speeds (300–900 rpm) and initial moisture contents (18.8 %–35.1 %) of co-rotating twin-screw extruder . The extrusion cooking improved the degradation of flaxseed mucilage and negatively influenced the flow behavior index of compact fiber structure with the addition of initial moisture content, high temperature and decreased screw speed .
The extraction yield values of oil from flaxseed samples differed after the extrusion cooking (Table 1). The oil yield decreased exponentially with increasing BET. The minimum value (29.8 ± 0.2 g/100 g) of oil contents was found in extruded flaxseed meal samples when BET was set at 140 °C. The speed of screws rotation was found inversely proportional to the oil yield. The higher the rotation of screws, the higher was the oil contents (31.5 ± 0.1 g/100 g) in extruded flaxseed meal samples. This difference might be due to retention time which decreased by increasing the rotation of screws. Besides, when FR was increased, the oil contents also decreased in tested samples. This is because at high FR, more feed material was inside the barrel cavity which resulted more percolation of oil. While on increasing FM contents, the oil yield remained constant when compared to initial material. The oil contents have been found to decrease from 42 % to 30 % after extrusion processing of seed flakes . This effect of processing conditions can be attributed to disruption of cell walls which increased the migration of oil outside from raw material and produces meal samples with less oil contents .
The results demonstrated that the contents of oleic, linoleic and α-linolenic acid were stable (p ≥ 0.05) after the application of extrusion processing. At the same time, the relative content of oleic acid in extruded flaxseed samples increased when temperature of barrel was increased during processing (Table 1). The barrel exit temperature was seen to be as major factor affecting the essential fatty acids composition of flaxseed meal samples. The α-linolenic acid contents decreased non-significantly on increasing barrel exit temperature and keeping the other three extrusion conditions i.e., SS, FR and FM constant at medium level. This behavior can be attributed to transition of α-linolenic acid content in more saturated state characterized with smaller number of double bonds . The α-linolenic acid content in extruded flax samples decreased with decrease in rotation of screws. The application of high screw speed produced the extruded flax meal samples with high α-linolenic acid content which might be due to short stay phenomena of feed material in the extruder cavity. It can be observed from Table 1 that the α-linolenic acid was non-significantly reduced in flaxseed meal samples at mean level of FR and FM conditions in extruder barrel cavity. However, increase in α-linolenic acid retention was observed when feed rate was exceeded from mean point. Wicklund and Magnus  found a non-significant effect of extrusion temperature range from 120 °C to 150 °C on percentage distribution of α-linolenic acid during sifted oat flour. The extrusion of raw and pre-conditioned linseed at a temperature of 120 °C showed no significant reduction of α-linolenic fatty acids in feed material .
The effects of various extrusion conditions and storage on lipid peroxidation indicators of the flaxseed meal are shown in Fig. 1. The raw flaxseed meal samples showed non-significant changes in PV, FFA, conjugated dienes, total volatiles, malondialdehyde, linoleic and α-linolenic acid values throughout the 90 days storage period. The different extruded flaxseed meal samples started with similar PV (between 0.13 and 0.16 meq/kg) and the slope of the initial change with storage time was also similar (Fig. 1a). The PV of samples extruded at BET (140 °C), SS (100 rpm), FR (60 kg/h) and FM (30 %) reached their peaks after 90 days. Peroxide levels of the flaxseed oil cake were below the threshold limits after 6 months storage at 20 °C . Both Linott and the mixed variety flaxseed were stable over 128 day of storage at 23 ± 2 °C as measured by PV . The composition of flaxseed changed only slightly during storage over 6 months . The PV of oil extracted from flaxseed meal, an empirical measure of oxidation products, is approximately 2 . The peroxides are considered as early oxidation products with relatively short induction periods during which they form, accumulate and dissipate . It seems true that the extruded flaxseed meal samples stored for 90 days were relatively stable and never exceeded the limit of 10 (meq/kg) PV considered as a threshold limit .
The samples of extruded flaxseed meal were considered to be of good quality as indicated by low levels of FFA initially. No significant (p ≤ 0.05) changes in FFA were found at the end of 30 days for extruded samples treated at low or extreme BET, SS, FR and FM conditions. FFA contents increased when operating temperature, moisture level of initial feed material, and duration of the storage increased (Fig. 1b). The non-vacuum oil cake packed samples stored at 4 °C showed the increase in FFA value from 0.9 to 2.4 % after 6 months . It has been generally observed that the FFA value of samples increased with storage time and increasing temperature . The FFA values above 2 % are considered as onset of rancidity . The oxidation and high values of FFA indicate that the toxic compounds have been produced in raw or processed material and the oxidized products may be associated with the rancid taste and development of cancer and atherosclerosis in biological system . The elevated amount of FFA nearly 10 % was found in the milled samples of flaxseed stored for 11 months which was likely due to the presence of sufficient moisture to allow lipolytic activity to occur during storage . A similar range of conjugated dienes was observed among the extruded flaxseed meal samples indicating that the samples have similar initial quality. The non-significantly increasing order for conjugated dienes of raw flaxseed meal during storage intervals was found 0.28 < 0.30 < 0.32 < 0.34 (0, 30, 60 and 90 days). The extruded flaxseed meal samples followed the order for conjugated dienes as 0.20 < 0.24 < 0.27 (BET, 100, 120, 140 °C), 0.23 < 0.25 < 0.26 (SS, 50, 150, 100 rpm), 0.21 < 0.25 < 0.26 (FR, 30, 90, 60 kg/h), and 0.26 < 0.27 < 0.28 for FM (10, 20, 30 %), respectively at the end of the study trial. Conjugated dienes, primary oxidation products, were not detected in the stored milled flaxseed samples which suggest good oxidative stability of milled flaxseeds .
The levels of total volatile compounds obtained from 30 to 90 days of extruded flaxseed samples were higher when compared to initial readings. The maximum values for samples extruded at 140 °C BET (2510 ppb), 100 rpm SS (2490 ppb), 60 kg/h FR (2440 ppb) and 30 % FM (2480 ppb) conditions were observed after the 90 days of storage. The raw flaxseed meal showed a similar behavior for total volatile compounds production; however, produced relatively less amount of compounds (2300 ppb) after the 90 days when compared to extruded samples. Total volatiles were observed to increase with storage in the mixed variety sample of flaxseed but showed minimal change in the Linott sample of flaxseed variety . Fig. 1c shows how the different extrusion processing conditions and storage period influenced the MDA values. The peak in MDA value was reached after 90 days with final values of 0.41 nmol/g of lipid (BET, 140 °C), 0.40 nmol/g of lipid (SS, 100 rpm), 0.4 nmol/g of lipid (FR, 60 kg/h), and 0.5 nmol/g of lipid (FM, 30 %). All MDA values behaved similarly (rising trend). However, the oil with the highest FM contents experienced the most drastic changes in MDA value. The MDA value of the raw flaxseed meal samples stayed on a lower level (about 0.3 nmol/g of lipid) at the expiry of study period. These results demonstrated that flaxseed meal is stable in heat treatment under the conditions initially used. The polyunsaturated fats containing three or more double bonds are more sensitive for higher MDA values, but is not so sensitive for the oxidation products of oleic and linoleic acid. The greater the MDA value, the more the samples contains oxidation products . The final concentration of malonaldehyde in the partially defatted flaxseed meal sample stored for fourteen days was found small . The MDA concentration in the heat treated brown flaxseed whole meal ranged from 0.005 to 0.405 nmol of MDA equivalents per gram of lipid, and from 0.006 to 0.265 nmol of MDA equivalents per gram of lipid in the raw seed meal . Nonvacuum-packed flaxseed oil cake samples stored at 20 °C showed the highest increase in TBA values from 0.012 to 0.021 over 6 months of storage . The whole flaxseed remains stable in terms of lipid oxidation for many years; however, cold-pressing and high moisture conditions during storage can trigger enzymatic-promoted oxidation .
In addition to lipid oxidation indicators, the α-linolenic acid contents are also considered as an indicator of flaxseed meal suitability for incorporation in healthy foods for discerning consumers. At day zero, the raw flaxseed meal presented the highest values of α-linolenic acid. These values tended to slightly decrease during the storage period (48.3 ± 0.4 % and 46.2 ± 0.3 %, respectively at 60 and 90 days). It seems that raw flaxseed meal was less influenced by storage time, showing a less marked decreasing trend over time. During storage, a marked decrease in α-linolenic acid content was observed for extruded samples. The flaxseed meal samples treated with low BET, SS, FR and FM conditions had a lower loss (13 %) of α-linolenic acid during 90 days storage. On the contrary, the flaxseed meal samples exposed to high BET and FM conditions at optimum level of SS and FR showed loss (22 %) in α-linolenic acid content at the end of 90 days study period. After heating to 178 °C for 1.5 h, α-linolenic acid decreased from 55.1 % to 51.3 % in ground flaxseed, and to 51.7 % in lipid extracts, but it remained unchanged in the whole flaxseed . Most of the lipid oxidation detected in milled flaxseed samples occurred on the surface that was exposed to the air during storage for 48 days at 50 °C . The α-linolenic acid content of brown flaxseed whole flour did not significantly change after heat treatment in oven at 150 °C for 15 minutes or during storage for a thirty-day period under similar conditions to those used commercially . Likewise, Malcolmson et al.  also reported that meals from two flaxseed varieties stored for 128 days at room temperature and protected from light presented no changes in their α-linolenic acid content. The existence of endogenous phenolic antioxidants in the milled flaxseed matrix may account for the protection of polyunsaturated fatty acids and stability against oxidation. The presence of such phenolic compounds results in decreasing rate of off-flavors development . The present study shows that storage and heat partially decrease the amount of α-linolenic acid content. Therefore this must be taken into consideration when selecting the operating temperature and storage conditions.
The results of sensory characteristics point out the differences between samples acceptability and also indicate the changes in evaluated sensory properties after 90 days of storage time. The results from Fig. 2 indicated that the extrusion processing and storage negatively affected the preservation of color and aroma of the flaxseed meal samples. The flaxseed meal samples obtained from raw seeds showed color (Fig. 2a) and aroma (Fig. 2b) stability higher than the extruded meal samples. The sensory panel could not almost detect any differences in the sensory properties of fresh or stored raw flaxseed meal samples. Average sensory scores of assigned to color, aroma and overall acceptability (Fig. 2c) attributes varied in a quite narrow range for all extruded flaxseed meal samples at the initial days of storage., regardless of applied extrusion processing conditions. The lowest evaluation scores were recorded for samples extruded at high BET and FM conditions after 90 days. Morais et al.  found significant difference for tested sensory parameters among the brown flaxseed whole flour samples treated in oven at 150 °C for 15 minutes and stored for thirty days, and scores remained between equal and slightly below the standard. However; no effect of time of storage on aroma and color attributes was found for raw meal in the same study. The assessors were not able to record a difference in odor characteristics among the fresh and stored flaxseed samples .
The results of present study conclude that raw flaxseed meal possessed the highest oxidative stability. The anti-nutritional compounds were found quite low in extruded flaxseed samples with non-significant changes in essential fatty acids. The oxidation level of flaxseed meal samples increased non-significantly after extrusion processing and during the storage period. The acceptability of extruded samples decreased with increasing storage time. Depending upon these sensory results it can be recommended that flaxseed meal processed at high barrel temperature and feed moisture conditions will be suitable to use for production of various healthier products during 60 days. Additional studies should be undertaken to determine the maximal shelf life of products supplemented with flaxseed meal processed at different extrusion conditions.
The first author is highly obliged to Higher Education Commission of Pakistan for the kind financial assistance to complete this research work. The authors wish to thank the National Institute of Food Science and Technology, University of Agriculture, Faisalabad for use of laboratory equipment and supplies.
MI conceptualized and performed the study, FMA provided the technical assistance and guided in the data collection, NA, MKK, ZM, MN and SH helped to analyze the data and drafting the manuscript. All authors read and approved the final manuscript.


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Some may say it's just a building, but we see . . .
It seems to us that there is too much tearing down and rebuilding in this town. Our goal is to preserve a little history through this much loved building. Want to learn more about its history? Click here to read about our history . . .
We've dubbed the building as Stillwater's Historic Gathering Place. We like that because that's what the building has been for so many generations. Most Stillwater Residents have been here often for concerts, recitals, receptions, dances, and of course, classes. Everyday the building seems to be buzzing with activity. Click here for more . . .
Projects
How do you take an old building and make it usable again? You pull up your sleeves and get to work. That's what we've been doing for years. The SCC Foundation and Friends have worked to tackle the areas where improvements will be most effective. Click here to see our Projects.
Whether its the Classic Cinema at the Center or any number of music festivals, concerts, theatrical presentations, the SCC Foundation strives to make sure there is a reason to come. These are programs and events that we sponsor for our growing multitude of patrons. For more on these sponsored programs, click here.
This old building has enormous potential--but along with that come some challenges. One of our biggest challenges is making the building more accessible. Once those challenges are behind us, the building's potential to be an indispensable part of Stillwater's future is secure. Click here to explore how we are making accessibility to this building a reality.
Click here to make a donation to the general fund of the Stillwater Community Center Foundation.

redpajama_set_name: RedPajamaCommonCrawl


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Q: Difference of USB Bluetooth dongles - how can CSR8510 A10 chip be used in both Bluetooth 4 and Bluetooth 2.1 only? I have three USB dongles that report themselves being CSR8510 A10. The only difference is reported REV number, but I could not find any information about CSR8510 A10 revisions.
Two of them are labeled by the manufacturer as Bluetooth 2.1-only, the third (unbranded cheap from Aliexpress) was labeled as CSR 4.0.
CSR specifications for CSR8510 A10 say that this chip is:

Fully qualified Bluetooth v4.0 system
Dual-mode Bluetooth/Bluetooth low energy operation

I have tested the dongles in operation and indeed BLE utilities report that the 2.1 dongles are not supported while the 4.0 dongle works fine.
How does it come that two of my dongles support only Bluetooth 2.1 although all three of them report being CSR8510 A10?
Full VID&PID reports follow:

*

*Unbranded CSR (this one was tested to be indeed 4.0 and working as a BLE device):
USB\VID_0A12&PID_0001&REV_8891, Bus reported device description: CSR8510 A10

*Esperanza Bluetooth 2.1:
USB\VID_0A12&PID_0001&REV_0134, Bus reported device description: CSR8510 A10

*KWorld Bluetooth 2.1:
USB\VID_0A12&PID_0001&REV_0134, Bus reported device description: CSR8510 A10

A: Bluetooth 4 includes features 2.0 and up. It is possible that the 2.1 devices do not support the enhancements from 3.0 and 4.0.
3.0 introduced HS (High Speed) which uses a WiFi-like transport mechanism to achieve speeds above the normal 3Mbps of Bluetooth 2.1.  it is entirely possible that this might need an additional amplifier or physical chip to properly enable it.
They could all have the same core chip, but the 2.1 devices are missing a key device to enable high speed or the Bluetooth Low Energy modes that define the 4.0 spec.
See https://en.wikipedia.org/wiki/Bluetooth#Specifications_and_features

A: Not sure if this was true when this question was asked over three years ago, but at this time, the market is flooded with clones of the CSR8510 chip that hijack its VID/PID. Some of them are now advertised as Bluetooth 5.0-compatible.
I'm not aware of any good method to discriminate a fake one from a legit one besides by looking at the chip markings. The BARROT 8041A02 seems to be the most common. The linux driver seems to be (somewhat) able to report clones (search for "clone").
For someone looking to buy a genuine dongle, the most common alternative to the Qualcomm CSR 8510 seems to be the Broadcom BCM20702. I have not seen indications that that one has been cloned - yet.

redpajama_set_name: RedPajamaStackExchange


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Digital Railway at risk of further eroding supplier confidence
If plans to enhance network capacity through Digital Railway are so over-ambitious that they later need to be scaled back, Network Rail risks discouraging future investment in the UK by rail suppliers – and further eroding confidence in the market, the Transport Select Committee has warned.
In a report published as part of its 'Future of Rail' series, the committee stressed that the infrastructure owner has a duty to keep plans "measured and realistic", otherwise it risks scaring off suppliers whose confidence in the rail market is already damaged.
It argued that the rail supply chain has already suffered from "a series of procurement cancellations and programme revisions" by Network Rail, most notably by aborting the procurement of the National TMS programme.
Alstom, for example, told MPs that the infrastructure owner issued several signalling and traffic management tenders worth over £1bn, pushing the company to scale-up its UK capability and resources – only for tenders to then be "cancelled, put on hold or scaled back massively".
Aborted procurement plans have impacted both on suppliers' willingness to invest in the UK and in the skills of the workforce. Hitachi Rail Europe said the industry lacks the right skills to carry out innovation work at the necessary scale, while Thales and Alstom claimed the cancellation of the TMS programme caused "difficulty in keeping people" and made the UK "potentially less attractive".
But the Digital Railway business plan, expected before the end of the year, is an opportunity to "regain eroded industry confidence", the committee argued – as long as Network Rail is "mindful of the damage that will be done to supplier confidence if another technology procurement is started only to be halted or abandoned".
Part of ensuring the plans are viable is about involving suppliers in the business case development, with the whole project needing a "cross-industry approach".
Although Mark Carne, Network Rail's CEO, and Alistair Gordon, the Rail Delivery Group's head of technology, have already emphasised that the project will include an industry-wide approach, early signs indicate that this ambition may already be faltering. Hitachi Rail Europe told the committee that supplier input into the programme was limited, TOCs called for greater involvement in the implementation, and companies have stressed the importance of being consulted "on any process before moving technology forward".
"The Digital Railway programme cannot be delivered without a cross-industry approach," MPs said in the report. "Technology suppliers are clearly fundamental to a modern rail network. We recommend that Network Rail address the concerns expressed in the evidence we have taken that suppliers and the rail technology industry have not been sufficiently involved.
"Network Rail and the DfT should take steps to ensure that the views of suppliers and the rail technology industry are heard in consultations on the potential, scope, and cost of projects. It is important that work on the Digital Railway is co-ordinated and is underpinned by a whole sector approach."
The committee's chair, Louise Ellman MP, added that the infrastructure owner must "keep a firm grip" on its sector-wide plans: "There will need to be a full cost/benefit analysis published case by case, for consultation, before strategies can be finalised. The DfT will need to seek input from rolling stock owners, passenger and freight operating companies, technology suppliers and trade unions representing railway workers.
"This is a real opportunity to give the UK's rail passengers a world class system. Network Rail's past performance in planning major enhancements has been poor but this is an exciting opportunity to restore confidence by co-ordinating a whole sector approach which delivers real improvements for the passenger and industry."
Control period restrictions
Discussing funding structures, the committee suggested the DfT should "consider carefully" whether the Digital Railway, or elements of it, should be placed outside of the five-year control period process, in accordance with Bowe Review recommendations.
MPs reported that major companies expressed concern at the control period process, with Paul Copeland, MD of Siemens Rail Automation, arguing that the "cyclical nature of the control periods has meant that the signalling industry has suffered in the past from feast and famine". This has led to a hike in costs and to losing skilled people from the sector, "perhaps to other countries".
In response, the DfT argued that there is no reason control periods should act as a "barrier to good planning", citing HS2 and Crossrail as examples of where the funding structure didn't deter investment. But the committee argued that these projects are managed under bespoke arrangements, in line with Bowe's recommendations for major infrastructure projects.
While the department does not yet know what the best roll-out mechanism will be for Digital Railway, such as whether projects will be included in the periodic review process or not, the former rail minister, Claire Perry, alluded to the possibility of the National Infrastructure Commission becoming involved.
Capacity boost claims
With regards to capacity, MPs warned that Network Rail should be "very cautious" about how it uses its usual claim that digital signalling will boost network capacity by 40%. In practice, this means that the forthcoming business case must consider alternative ways of achieving the same level of growth in order to make an "informed decision on the likely cost/benefit ratios and funding for the Digital Railway".
"Rather than claims of up to 40% we expect to see a more sophisticated assessment of the likely capacity gains that look at different investment scenarios and their associated costs, benefits and risks," the report said. "It is important that the DfT and Network Rail make a realistic assessment of how much extra capacity each system within the Digital Railway programme can deliver to meet growing demand.
"Where the Digital Railway offers the best solution it is important that other work, such as that needed to improve station capacity, is done simultaneously to enable the investment in the Digital Railway to deliver its full potential."
Manchester Mike 27/10/2016 at 17:51
A prime example of the privatised railway environment of having to oversell the benefits of a scheme that then erode confidence and investment in British railway industry. Privatisation eats itself. Well done.
Mike Guerra 28/10/2016 at 13:47
NR & DfT should look at both the Spanish and Swiss rollouts and specifically look at technology compatibility between different manufacturers' products. Unless everyone can sing to the same ERTMS 3.0 specification there are likely to be problems in getting say Alstom to signal the WCML, Siemens the ECML and Thales to equip the trains. Such an approach was a significant factor in the Santiago crash where it was switched off due to incompatibilities, leaving only the old system in place. I would suggest that everyone take a holiday in Switzerland before making any promises.
Wimg 28/10/2016 at 19:24
Switzerland knows everything about ERTMS and compatibility between different manufacturers - they are curious to see Mark Carne's and Mr Waboso's BRTMS leading the continent ...
GW 29/10/2016 at 21:38
If Network Rail can't do the day job properly - provide timetables on time, keep the lineside clear, keep freight sidings ready for use - what chance is there they can implement the digital railway? Another step down the digital cul-de-sac
rail technology magazine tv
11/09/2020HS2 Ltd: Five tech firms join Innovation Accelerator initiative
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Encouraging youngsters to be safe on the railway
This summer, Arriva Group's CrossCountry and the Scout Association joined to launch a new partnership to promote rail safety among young people. Chris Leech MBE, business community manager at the... more > more last word articles >
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'the sleepers' daily blog
Following an independent audit, Sulzer's Nottingham Service Centre has been accepted as part of the rail industry supplier approval scheme (RISAS). The accreditation reinforces the high-quality standards that are maintained by Sulzer's network of independent repair facilities across the UK and further afield in its global network. ... more >
02/07/2019Sunshine future beckons for South Wales Railways, says 10:10 Climate Action's Leo Murray
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02/07/2019Ambition doesn't have to be expensive, says Midland Connect's Maria Machancoses
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MDEQ Issues Water Contact Advisory for Pearl River and Other Streams in the Jackson Area
(JACKSON, Miss.) – The Mississippi Department of Environmental Quality (MDEQ) issued a water contact advisory today for a section of the Pearl River from its confluence with Hanging Moss Creek to the Swinging Bridge in Bryam. Advisories are also issued for Hanging Moss Creek, Town Creek, Lynch Creek, Eubanks Creek, Hardy Creek, and Trahon Creek. Also included is Tilda Slough which is along the south side of Pascagoula Street and east of Jefferson Street (parallel to Pascagoula Street) that flows through an underground culvert then emerges at I-55 near the Pearl Street exit. This slough drains north under High Street where it is pumped to the Pearl River (see attached map).
MDEQ recommends that people avoid water contact activities such as swimming, wading, and fishing. People should also avoid eating fish or anything else taken from these waters until further notice.
The advisory is being issued due to ongoing sanitary sewer overflows around the City of Jackson discharging wastewater into various waterbodies.
MDEQ staff will continue to collect water samples and monitor the water quality in the area. The advisory may be revised as needed.
Jackson, MS Contact Advisory Map


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IMF Approves $17 Billion Bailout for Ukraine
Did White House Dictate Susan Rice's Line on Benghazi?
Police Question Sinn Fein Leader Over Widow's Murder
Toronto Mayor Seeks Help as New Tape and Video Emerge
Explosion Kills Two at Florida Jail, Twin Blasts Hit Indian Train
Neanderthals Were Not So Dumb After All
Dominique Strauss-Kahn Sues DSK Sex Club
3D-Printing Pens Aim for the Sky
Survey Finds Human Trash in Ocean Depths
Rangers Hold Off Flyers in Series Finale, Face Penguins Next
The International Monetary Fund will send an immediate $3.2 billion to Kiev to help keep its government afloat as part of a bigger two-year deal. It's a risky proposition, given Kiev's gas debts and the fact that pro-Russian separatists are seizing government buildings in the east. Acting President Oleksandr Turchynov admits Ukraine has lost control in the east. Analysts believe the separatists' gains and planned autonomy vote on May 11 are helping disrupt Ukraine in the run-up to its presidential election later this month. Meanwhile, Russia has said it will not rush its response to U.S. and EU sanctions.
Sources: DW, FT (sub), The Guardian, NYT
Safe Bet?
An email has emerged that suggests the White House may have tried to shape former UN Ambassador Susan Rice's message about the chaos at the U.S. diplomatic mission in Benghazi in 2012, in which Christopher Stevens, the U.S. ambassador to Libya, was killed. The email, with the subject line "PREP CALL with Susan," was sent by the deputy national security adviser before Rice's TV appearances. A goal was to "underscore that these protests are rooted in an Internet video, and not a broader failure of policy," the email said. Critics have complained that the Obama administration minimized terrorism to improve the image of its own effectiveness.
Source: NYT
'Prep' Call
Gerry Adams has been arrested and is being questioned about the 1972 abduction and murder of a 37-year-old widowed mother of 10. Jean McConville's body wasn't found until 2003, and Adams denies playing any part in the crime, referring to her murder as a "grievous injustice." McConville, one of Northern Ireland's Disappeared, was kidnapped in front of her children after being wrongly accused of being an informer by the Irish Republican Army. Several people have been arrested in recent weeks over the murder, including a former 1970s leader in the Provisional IRA.
Sources: BBC, Irish Times
Terror Revisited
Rob Ford has decided to "take a break" from his re-election campaign — though he's staying on the ballot — to seek help for substance abuse after the Toronto Sun reportedly obtained an audio tape of him swearing in a local bar. On the tape, he allegedly makes lewd comments about a female rival and complains about having to keep the gay rainbow flag hoisted at City Hall. A new video also reportedly emerged showing him smoking what appears to be crack cocaine. "I have a problem with alcohol," Ford said, announcing his leave of absence.
Sources: BBC, Toronto Sun, Globe and Mail, USA Today
Apparent gas blast kills two, injures scores in Florida jail. (USA Today).
Bomb attacks hit express train in southern India. (BBC).
Hundreds protest in Nigeria over abducted girls. (NYT).
Polls close in Iraq amid violence. (Euronews).
Attack at Chinese railway station kills at least three. (DW).
It turns out that our extinct cousins weren't as intellectually challenged as we've been led to believe. Neanderthals lived roughly between 350,000 and 400,000 years ago, and they were probably capable of speech, hunted in complex groups and used pigments for body paint, according to Dutch researchers who have studied the species' fossils. So why did they die out? Though the date of their extinction is disputed, one theory is they interbred with early humans, and the remnants of their species may have been assimilated into the population of the new arrivals.
Sources: NBC, New Scientist, The Guardian, Discovery
No Brainer
The disgraced former IMF chief, bumped from his pedestal by a sex assault accusation, is suing a Belgian brothel for using his initials as a name. DSK, or Dodo Sex Klub, will open in a town where prostitution is legal. The owner crowed to French media that the club name was "commercially brilliant … as everybody talks about DSK." A Manhattan hotel maid accused the French political figure of assault in 2011. The charges were dropped, but Strauss-Kahn later reportedly settled a lawsuit brought by the maid for $1.5 million.
Sources: France 24, CNN
Pimped Out
UK-based entrepreneurs hope to catapult a new and precise 3D-printing pen out of their imaginations and into our hands. Having amassed more than $169,000 on its first day on crowd-sourcing website Kickstarter, the Lix Pen prototype could soon become a commercial reality and rival the earlier and bigger 3Doodler. Both seek to harness the technology of 3D-printing and the functionality of a pen to allow users to draw images and words in the air. Whether they're used for making custom jewelry or sketching more lifelike designs, both hope to give users plenty to write about.
Source: Tech Crunch
Write Stuff
Escaping people's reach — and crushed beer cans — is impossible, even for deep sea creatures, according to a survey of the ocean floor. Researchers used video and trawl surveys to take nearly 600 samples from 32 sites in the Mediterranean Sea, Atlantic and Arctic Oceans, finding trash in every one. Plastic was the most common, but clothing, burnt coal, fishing nets, pottery, glass, metal and wood were also found on the sea floor, where it's often mistaken for food by animals.
Sources: The Guardian, Hermione Project, Smithsonian
Messy Bed
It took all New York could muster to fight off a late Philadelphia push, but the Rangers survived to skate another day, beating the Flyers 2-1 in Game 7 on Wednesday. Both New York goals — one from Daniel Carcillo, another from Benoit Pouliot — came during the second period. Game 7 in Madison Square Garden may be hockey's greatest spotlight, and the home team was ready. "No one was shying away from the big stage," Carcillo said. The Rangers will face the Pittsburgh Penguins on Friday as the second round of Stanley Cup playoffs gets under way.
Sources: ESPN, NYT
Skating Along


In the spring of 1737, amidst the increasing stress of artistic and financial difficulties due to box-office failures, fickle and noncommittal audiences, and rival opera companies, Handel suffered a paralytic stroke, losing use of his right arm. He could not write or play. A broken man, he travelled to Aix-la-Chapelle to take the cure at its famous sulphur baths. After two months Handel was completely cured in mind and body - it was considered a miracle. He returned to London in the autumn full of energy and optimism.
Handel's Saul accomplishes precisely what he intended to achieve to resuscitate his musical career - the drama, pathos, and excitement of Italian opera in a truly English oratorio. The psychological and emotional machinations of the human mind and heart are set against a backdrop of the sweeping spectacle of history.
This is truly a milestone for Tafelmusik and features an absolutely outstanding cast. I hope you'll join us for this very special occasion!


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We are Breakthrough Learning.
About the Companyadmin2021-10-22T15:22:58+00:00
We advance team performance with innovative learning tools that change the way people think and work together.
Grounded in systems thinking, cognitive science and organization development, our products build critical skills and capacities that generate high-performance teams.
Friday Night at the ER® is our flagship product. It has been used to improve performance in organizations and classrooms, across industries and cultures, for more than 25 years.
Meet the Team.
Jeff Heil
Jeff leads our team, overseeing all sales, operations, development and customer success. He has a real knack for helping customers from various industries customize the use of our products to address the unique challenges they each face.
Jeff brings years of product innovation and user experience design to the company, with degrees in product design and psychology from the University of Oregon. He was responsible for the 2013 redesign of our flagship product, Friday Night at the ER, working closely with founder Bette Gardner to modernize the game and enhance both its visual elements and functionality. The new version received the 2017 Small Business Innovation Award from the Portland Business Journal.
Bette Gardner
Founder & Senior Educator
Bette founded Breakthrough Learning in 1994 to provide leadership coaching, management consulting and business development services to our earliest customers.
It was Bette's special interest in systems thinking that led her to create a number of innovative tools and methods for managing within complex systems, including our flagship product, Friday Night at the ER. Bette first developed the tool following a consulting engagement at an urban hospital and trauma center that led to a breakthrough performance there.
Throughout her career, Bette also created computer-based tools for learning and decision support, including 'management flight simulators' for private clients and the public. She collaborated with Peter Senge and Arthur Andersen to create The Fifth Discipline-Interactive, and with High Performance Systems (now isee systems) to build simulations for population health management and healthy communities development.
Bette continues to support our customers and projects as a senior educator and frequently partners with others in academic and business leadership organizations to advance the integration of systems thinking in routine work and communities. She has a degree in psychology from Boston University.
Laura Baughman
Communications & Marketing Director
Laura is the first point of contact for our customers and works to optimize every step of the customer experience, from inquiry to integration. She also coordinates many of our marketing efforts, taking the lead on our media relations and external communications via print, web and email platforms.
Laura has a degree in journalism from the University of Oregon, and held several editorial positions before cutting her teeth at one of Portland's largest public relations firms focused on technology startups in the Silicon Forest. She calls upon her experience as a storyteller and relationship builder to make meaningful connections between our customers and our company.
Sam Goldenberg
Sam is our supply chain superstar. He works with vendors worldwide to source the many parts that go into our products, maintaining high standards for quality and consistency. He personally assembles, packages and ships each order. Sam is also responsible for accounting, managing our office and coordinating our trade show presence.
Sam has a degree in biology, society and the environment from the University of Minnesota, which may explain his keen ability to oversee the entire lifecycle of our product from sourcing parts, to scheduling door-to-door deliveries, to recycling old, returned pieces after a major product update.
Played across industries and in 40+ countries


15 Minute Fried Rice & It's Seriously Good!
Fried rice on the table in less than 15 minutes, I am not even kidding! This 15 Minute Fried Rice is a healthy and delicious take on the Chinese classic. I promise, you will never order take out again!
A quick and healthy take on the Chinese classic, in just 15 minutes.
Cook the rice according to packet directions.
Meanwhile shred the chicken, grate the carrot, break the broccoli into florets, slice the ham and spring onion and whisk the egg.
Next heat a wok or large frying pan over medium heat with 1 teaspoon of sesame oil. Add the whisked egg, and when it begins to set use of spatula to break it up. Set the egg aside when cooked.
Add the remaining sesame oil and soy sauce/tamari and stir through.
Remove from heat and top with sliced spring onions.
The serving size is generous, so if your cooking for a little one as well, there will probably be plenty to go around. For bigger families, just double the ingredients.
Have a pea hater at home? You can mix and match the veggies to suit fussy eaters or use up whatever you have in the fridge.
If you make my 15 Minute Chicken Fried Rice remember to share it with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis – don't forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.
P.S Want a whole weeks worth of dinners just like this Chicken Fried Rice? Grab your FREE quick and easy weeknight dinner plan right here.


PEIWOA is an inclusive group ?of woodlot owners that ?encourages Islanders to create ?a more sustainable forest ecosystem and forest resource on Prince Edward Island.
The PEI Strawberry Growers Association is a farmer organization dedicated to promoting Island strawberries.
Providing a unified voice, leading through innovation the growth and value of PEI's grain and oilseed industry.?Working to advance and promote research, production and marketing of grain and oilseed crops, to communicate with council members, producers at large and governments regarding grain and oilseed industry issues and marketing and to promote a better understanding between members, grain, oilseed customers and end users.
The Prince Edward Island Sheep Breeders Association is a member-based association for purebred and commercial sheep producers, representing all aspects of the Island sheep industry including breeding stock, meat, dairy and wool. The objectives of the association are to improve the breeding stock and sheep production in the province.
The chicken industry is a major force within the Canadian economy, with a national economic contribution of $6.8 billion to Canada's Gross Domestic Product. There are roughly 53,000 jobs directly related to the Canadian chicken industry, on chicken farms and in processing plants across the country. There are also thousands of other spin-off jobs that depend on our industry – employees in hatcheries and feed mills, transportation, equipment manufacturers, jobs in the foodservice and retail sectors.
The Chicken Farmers of PEI are the provincial Board and members of the Chicken Farmers of Canada, representing the interests of the PEI chicken industry.
Egg Farmers of PEI are proud suppliers of fresh shell eggs to the people of Prince Edward Island. Want to know if the eggs you're buying are locally produced? Look for the red "PEI" stamp on each egg. Over 99% of the eggs from registered Island egg farmers go through our federally inspected egg stations for grading and packaging.
Eggs for retail are marked with a tracking code and a "PEI" stamp. The code allows our industry to trace back the egg to the farm and lets you know you're supporting a local PEI egg farmers.
The PEI Certified Organic Producers Co-op (COPC) was established in 2002. The Co-op is composed of certified organic agriculture producers who wish to see organic agriculture grow within Prince Edward Island.
Our vision of the future entails a vibrant, growing organic industry in PEI.
Founded in 1948, the PEI Young Farmers Association is committed to shaping Future Agricultural Leaders; ensuring industry sustainability through creating awareness and acting as tomorrow's voice for the Agricultural Community. The PEI Young Farmers Association provides support, encouragement, and opportunities for leadership, cooperation and socialization among its members striving to improve the Island's Agriculture Industry.
The Prince Edward Island Wild Blueberry Growers Association is pleased to be able to provide consumers with helpful information and delicious recipes.
Visit their website as often as you can as new content is added on a regular basis.


text:
First Festival
Everybody says Aho! First Festival Miami 2013. Saturday, Sept. 21. William and Joan Lehman Theater 11380 NW 27 Ave Miami FL 33167
We Celebrate, Honor, and Awaken Consciousness towards WATER. Alvaro Santamaria, Munayas, Radio la Chusma, The Medicine Box, Jesus Hidalgo, Kuyayky, Conector.
Miami (September 10, 2013).- Musicians from the United States and Latin America will come together this Thursday, September 19 at 10:00 AM in the Miami Sacred Well located on 87 SW 11 St. Miami FL 33130, as part of the opening of the first international festival: "Everybody says Aho". The opening of this festival makes a call for caring for our waters, especially the Everglades of Florida, one of the largest wetlands of the world that has diminished its size by 50% in the last 100 years.
Surrounded by the impressive modern Brickell buildings, the sacred Well has been defended by Ishmael Golden Eagle, who for 50 years has dedicated his life to protecting and caring for this sacred place. In this space, the Tequesta people have left remnants of their presence, along with an underground spring that remained hidden for a long time and served as a water source for natives. As part of the efforts to achieve collective consciousness about the importance of water, in the same press conference, the artists will announce their concert Everybody says Aho, an event that will bring together musicians like Hector Buitrago, a Mexica from El Paso, Texas, the Venezuelan singer-songwriter Jesus Hidalgo accompanied by the prominent Venezuelan mandolin player, Harny Silve, and Spanish guitarist Michel Gonzalez. Other musicians like Carlos Torres, Harold Henao, Teri Catlin, Las Munayas, Medicine Box, and Kuyayky will also participate.
The concert reunites different artistic disciplines like paintings of Colombian visionary artist, Alvaro Santamaria, and videographers Gabriel Orenstein that will present his short film "Eagle Heart", and Diego Salazar that will present his teaser "Mambe", both with themes related to their ancestral vision.
The concert will take place on Saturday, September 21 at the William and Joan Leham Theater of Miami Dade Colege North Campus (11380 NW 27 Ave Miami FL 33167) at 6:00 pm. This concert is sponsored by the MDC North Campus, Pachamama Project Foundation, The International Magazine of Things from Chile, Kuyayky Foundation, The Musical Village, Talento Management, Boom Promotions, Unity is Change, and Narcotic Anonymous. Tickets for the event have a cost of $25 and are available at www.tickeri.com under the concert name "Todo el Mundo dice Aho" (Everybody says Aho).
Liderem Servicios Empresariales2022-12-24T00:20:07+00:00
Eigth Festival
Seventh Festival
Sixth Festival
Fifth Festival


Here are 41 recalls to be aware of this week.
Kadesh Incorporation Issues Voluntary Nationwide Recall of Puriton Eye Relief Drops Due to Non-Sterile Production Conditions.
Sandoz Inc. Issues Voluntary Nationwide Recall of One Lot of Losartan Potassium and Hydrochlorothiazide Due to the Detection of Trace Amounts of NDEA (N-Nitrosodiethylamine) Impurity Found in the Active Pharmaceutical Ingredient (API).
GM to fix unexpected airbag deployment problem on Colorado ZR2 trucks. The side airbags would go off when there was virtually no reason during off-road maneuvers, according to videos of specific instances.
NHTSA investigates 1.7 million GM SUVs for windshield wiper failures. Could potentially expand recall to 2010-2016 Chevy Equinox and GMC Terrain.
Model year 2018 Kia Stingers recalled. The front wiring harness in the engine and passenger compartment may sustain damage.
Subaru recalls model year 2018 Legacys and Outbacks. The low fuel warning light may not illuminate properly.
Subaru recalls Imprezas, Impreza Stationwagons, BRZ, XV Crosstreks and Toyota Scion FR-S vehicles. The vehicles' engine valve springs may fracture.
Porsche recalls model year 2019 Cayennes. The passenger side rear seat belt buckle may break.
Harley-Davidson recalls motorcycles with clutch issue. The secondary clutch actuator cylinder may leak fluid internally and the clutch master cylinder may lose the ability to generate enough lift to disengage the clutch.
Airstream is recalling 103 model year 2018-2019 Airstream Atlas vehicles. In the event of a fire, the accordion screen door screen material may burn quicker than allowed by federal law, increasing the risk of injury.
Keystone RV recalls fifth wheels and travel trailers. The axles may be missing inner bearing races on the hubs.
Thor recalls various model year 2013 motorhomes. The windshield wiper system may have been installed incorrectly.
Model year 2017-2019 KZRV Sonic 190VRB travel trailers recalled. The location of the liquid propane manifold may cause a fire.
Cherokee Alpha Wolf and Arctic Wolf recreational trailers recalled. The awning arm may detach from the wall.
Gulf Stream recalls Conquest and B Touring Cruiser motorhomes. An auxiliary solar charging port circuit is not fused.
Jayco recalls model year 2019 Jay Flight travel trailers. The turn signal and brake lights do not work properly.
American Honda Recalls Recreational Off-Highway Vehicles Due to Fire and Burn Hazards. An incorrectly installed throttle body can ignite, posing fire and burn hazards to consumers.
Duncan Hines Classic White, Classic Butter Golden, Signature Confetti and Classic Yellow Cake Mixes Recalled Due to Potential Presence of Salmonella.
Baked Potatoes with Cheddar Cheese and Bacon (2 Count) Mis-Labeled as Herb Roasted Potatoes.
Sprout Creek Farm Recalls "Margie" Cheese Due to Listeria Monocytogenes.
Frito-Lay recalls Smartfood Delight Sea Salt Flavored popcorn. The product contains milk, an allergen not declared on the label.
Alebrije Dist Wholesale Recalls Quesillo Queseria "La Milagrosa" and "Alebrije Cheese" Because of Possible Health Risk.
Recall of Bittersweet & Feve Chocolate Bars Due to High Levels of Milk Allergens.
Les Aliments O Sole Mio recalls chicken tortellini. The imported products did not undergo inspection.
Ganaderos Borges, Inc. Recalls Pork Products due to Possible Foreign Matter Contamination.
NuVue Foods Recalls Burrito Products due to Misbranding and an Undeclared Allergen.
Barcelona Nut Co. recalls pistachios for risk of Salmonella.
H.I.S. Recalls Girl's Clothing Sets Due to Violation of Federal Lead Content Ban. The metal pendant on the necklace contains levels of lead that exceed the federal lead content ban. Lead is toxic if ingested by young children and can cause adverse health issues.
Natural Life Pet ProductsExpands Recall of Dry Food Due to Elevated Levels of Vitamin D.
Lifetone Technology Recalls Bedside Fire Alarm and ClocksDue to Failure to Fully Alert Consumers to a Fire. The bedside fire alarm and clock can fail to operate and fully alert consumers to a fire.
Haier America recalls top-mount refrigerators. An electrical component in the refrigerator can short circuit.
A. O. Smith Recalls Ultra-Low NOx Water Heaters Due to Fire Hazard. The water heater's gas burner screen develops tears. The water heater's burner can then create excess radiant heat, posing a fire hazard if the water heater is installed directly on a wood or other combustible floor.
A. O. Smith Recalls 30-Gallon Gas Water Heaters Due to Fire Hazard; Sold Exclusively at Lowe's. The water heater's flame arrestor can fail to work properly, posing a fire hazard.
MCS Industries of Easton, Pa., is recalling about 15,400 Glacier Bay Bi-View medicine cabinets. The mirror can detach from the medicine cabinet door, posing a laceration hazard to consumers.
Black & Decker recalls hammer drills. The side handle sold with the drill can slip or break.
Kubota Recalls Mowers and Compact Tractors Due to Burn Hazard. Hot coolant can spray out onto consumers from the overheated and pressurized coolant reservoir tank, posing a burn hazard.
CB2 is recalling about 260 pendant lights. The insulation on the electrical wiring can come loose, posing fire and shock hazards.
Pain Relief Naturally recalls pain and itch relief products. The packaging is not child resistant as required by law.


A friend and I were watching WarGames starring Mathew Broderick a while back and came up with an idea to replicate the DEFCON meter shown in the movie and modify it to pull data from Weather Underground and display temperature in 10 degree increments (DEFCON 5 = 69 and below and DEFCON 1 is 100 or higher, fahrenheit).
This was my first go at welding and it wasn't spectacular, went at it again and it came out much better. Started out with 16g cold rolled plate steel and MIG welded together.
Here is the painted case with the 1/4" foam core structure being glued up.
First attempt at wiring the electronics. First we attempted to use individual LEDs which turned out to be not nearly bright enough and created light hotspots within the enclosure.
Moved on to flexible LED light strips and started wiring it all up with a network cable.
Testing light output and light diffusion. Got 1/4" plastics cut at local supplier. Why are all plastics shops staffed with the lowest common denominator of human beings?
Light output much better than single LEDs.
Using a particle photon board to poll the Weather Underground API every five minutes via wifi.
This is the boot up sequence before it settles on DEFCON 4 (70's F). Still a few cosmetic things we want to clean up but overall very happy with our first hardware build. Learned a lot of new skills in the process.


We have all seen it at some point. A common error in WordPress is a PHP memory limit error. This happens when WordPress doesn't have enough memory to achieve what you want. It can be caused by poorly written plugins that will continue to run a procedure until the installation runs out of memory, and of course WordPress memory consumption increases with the amount of modifications. Simply put, the more plugins you install and keep activated, the more memory power your website needs.
As a first step to solving this, you need to know where you are at. Start with checking your hosting memory allowance. Install a free plugin WP-ServerInfo. It adds a new dashboard widget, that also displays the amount of memory allocated.
First of all add these lines to your wp-config.php file.
Good luck and as always: Backup your files before you attempt any of this.


text:
Popular University - Italy from 1960-1970
On the occasion of the exhibition dedicated to Superstudio, Univ'Pop presents a glimpse into the Italian intellectual, cultural, and artistic scene of the second half of the twentieth century and more specifically the 1960–1970 period.
Cultures and societies
With: Frédéric Attal
A former student of the École normale supérieure, a professor of History, doctor in History from the Institut d'études politiques de Paris, and lecturer at the École normale supérieure in Cachan, Frédéric Attal develops research into the history of Italy in the twentieth century and the history of intellectuals. He is notably the author of Histoire de l'Italie de 1943 à nos jours (2004).
His intervention will deal with the connections between Italian intellectual, political, and cultural fields during the years 1960–1970.
With: Manuela Spinelli
Manuela Spinelli is a lecturer in Italian studies at the Université Rennes 2. A professor of Italian, she defended her thesis at the Université de Paris Nanterre on the construction of masculinities in the Italian novel of the 1980s, 1990s, and 2000s. Her axes of research are about contemporary Italian civilisation and literature, and gender studies.
She looks back on the principle milestones that, during the 1960–1970s, marked a blurring of the lines in Italy between politics, literature, art, and film.
With: Dominique Rouillard
Dominique Rouillard is an architect DPLG, a doctor in art history and theory (EHESS), an HDR professor at the École Nationale Supérieure d'Architecture Paris-Malaquais, as well as a founding member of the Architecture Action agency. As the author of numerous publications questioning the city and architecture, she notably published Superarchitecture. Le futur de l'architecture 1950–1970 in 2004.
The talks aim to identify the contexts of formation of the group, the theoretical contributions of its emblematic projects from 1969 to 1973, and the immediate reception by its contemporaries, as well as the works from 1990s to today.
With: Riccardo Venturi
A doctor in art history and aesthetics at the Université Paris Ouest Nanterre La Défense, Riccardo Venturi is currently in residency at the Villa Medici in Rome.
He will share his research about the question of the relationship between art and nature. His intervention will notably concern natural catastrophes that marked Italy in the early 1960s and that durably influenced the later artistic practices in Italy.
With: Jacopo Galimberti
Currently a researcher at the British Academy at the University of Manchester, Jacopo Galimberti undertakes research into the art of the postwar period in Western Europe and notably on the visual arts in Italy. He is the author of numerous publications, including Individuals Against Individualism. Western European Art Collectives (1956–1969) published in 2017.
In keeping with his work, Jacopo will focus on the Italian and international artistic context in the 1960–1970s, particularly marked by utopia.
at 11 p.m
for one session only: 4€ (in French only)
or 2€ Reduced rates (on presentation of proof of identity)
Pass Université populaire (access to all conferences during year 18-19): 10€
Free for schools and universities
See as well in Events
Visits and Workshops
Offbeat guided visits
As a Family
Groups Visit
Bureau des cadres
Popular University
Dystopic evening
Garden events
About the Frac Centre-Val de Loire
The Frac Centre-Val de Loire
Public partners
Requests for artwork loans
Request for images
Your Events at Frac Centre-Val de Loire
Support the Frac Centre-Val de Loire
Patrons and partners
Friends of the Frac Centre-Val de Loire


text:
#import "NSObject-Protocol.h"

@class UIView;

@protocol ABPersonTabsScrollView <NSObject>
@property(retain, nonatomic) id <ABPersonTabsLayoutManager> tabsLayoutManager;
@property(retain, nonatomic) UIView *backgroundView;
@property(nonatomic) double minimumBottomInset;
@end

redpajama_set_name: RedPajamaGithub


DirectorInsight, a leading provider of corporate governance analytics and solutions, is delighted to announce that the company will now operate under the new brand name CGLytics. Short for Corporate Governance Analytics, this rebrand elevates the focus on providing powerful, data-driven solutions to board members and institutional investors, allowing for better engagement, decision-making and stewardship.
CGLytics is an Environmental, Social & Governance (ESG) SaaS solution provider that specializes in the corporate governance space. The technology provides an integrated cloud-based, data-fueled solution, to independently analyze information on the value creation and governance practices of leading listed companies across the globe.
Over the past few years, the business has expanded and developed new capabilities across all spectrums of corporate governance analytics software, while continuing to embrace a customer-centric approach in its everyday operations. This is the latest chapter in what has been a year full of achievements, including formalizing partnerships with leading governance service providers and investors that leverage CGLytics' vast compensation analysis and tools for their global client base and engagement work.
CGLytics is focused exclusively on providing consistent, comprehensive, real-time data, smart analytics, ratings and a suite of screening tools, including a powerful pay-for-performance review tool. The platform is powered by structured and comprehensive performance metrics, board information and executive compensation data. The company deploys machine learning and artificial intelligence to create powerful governance workflow efficiencies.
CGLytics is the brand under which AMA Partners B.V. (Chamber of Commerce: 54985242) operates and provides services. CGLytics provides data analytics and intelligence on the "G" of Environmental, Social & Governance (ESG). Our solutions are designed to help corporations, institutional investors, financial institutions and professional services firms to efficiently and effectively manage the increasing challenges they face in reviewing and addressing corporate governance risks and associated decision-making. CGLytics provides an integrated cloud-based, data technology solution, to independently analyze data on the value creation and governance practices of leading listed companies across the globe, in a single convenient solution.CGLytics is a signatory to the UNPRI. Follow CGLytics on Twitter and LinkedIn.


A wide range of classes and services are available in the heart of Woodburn.
Chemeketa Woodburn Center is located in downtown Woodburn. We are open Monday through Friday from 8 am to 7 pm, except for legal holidays.
Chemeketa Woodburn works with the Woodburn Chamber of Commerce, local schools and a wide array of agencies and non-profit organizations to provide services for employment skills, continuing education, and English language learning.
Tutoring is available in the commons area of the Chemeketa Woodburn Center.
Free real-time tutoring is available online. See Tutoring Services for more information about online tutoring.
The Accuplacer Placement Test will help to determine your current skill levels in reading, writing, and math before registering for classes. The results from the test will help place you in the correct level courses. It will also help the adviser help you plan your educational path correctly.
There are items you will need to bring with you to take the test, and some helpful information in the following link: Placement Assessment.
The ESOL Test/Orientation will help you determine and know your current English understanding. This will help to place you in the correct level classes.
The GED Test will help you determine and know your current level of English and Math. This will help to place you in the correct level classes.
The purpose of the club is to help and provide more resources for students in Woodburn.
Contact club contact or advisor for meetings information.
Our computer labs are available for students to use, please contact the main office for the most current open lab hours. We can be reached at 503.399.5213.
For more information, contact Chemeketa Woodburn 503.316.3257. Contact Chemeketa Event Services to find out more about catering and event services.


text:
Bluegrass Venue/Club The Green Note The Green Note O2 Shepherds Bush Empire O2 Shepherds Bush Empire Sorted by Date Sorted by Relevance Sorted by Proximity
January 2021 >>
The Green Note
Saturday 27 March 2021:
Track Dogs
Sat 27 Mar 2021, 20:30 - The Green Note, London
instruments identified by the fusion of styles which include folk, Latino, Americana, bluegrass and, dare we
... . If they are still new to you, check out previous releases Kansas City Out Groove and Uke Songs By
Sunday 11 April 2021:
Molly & The Moon
Sun 11 Apr 2021, 20:00 - The Green Note, London
of bluegrass and folk, Molly accompanies herself on the harmonica and acoustic guitar, backed by her
Friday 16 April 2021:
The Orange Circus Band
Fri 16 Apr 2021, 20:30 - The Green Note, London
Bluegrass/Americana collective based in the UK, with roots in Virginia, USA. Whilst having a hand in roots
... right - Rooted in Bluegrass and UK Folk Music, they're a wonderful bridge across the Atlantic
Wednesday 19 May 2021:
Thunder and Rain
Wed 19 May 2021, 20:30 - The Green Note, London
in traditional bluegrass and folk, this Colorado-based five-piece has established a strong footing
Thursday 1 July 2021:
Henhouse Prowlers
Thu 1 Jul 2021, 20:30 - The Green Note, London
years ago with the simple desire to play original and powerful bluegrass, this quartet now finds
... nonprofit, Bluegrass Ambassadors - incorporating music from Africa, Asia, the Middle East and more into
Friday 18 March 2022:
Fri 18 Mar 2022, 19:00 - O2 Shepherds Bush Empire, London
The self-styled folk and bluegrass Canadian musical ensemble are a two-time JUNO award-winning
Related searches to Going out bluegrass in London:
things to do london july 2021
concerts bluegrass london
going out london april 2021
going out london may 2021


text:
TED Fellow
Positive Prankster
Attaway Lutes
Setting the Course
Lute Library
Homecoming Highlights
Home Archive by category Alumni
Saved by the Ball
How Football led Jahleel Barnes to PLU, and to the Seahawks At the age of 23, Jahleel Barnes '13 is well on his way to making a significant dent in his bucket list: Visit New York City: ✓ Attend a Super Bowl: ✓ Work for an NFL team: ✓ Finish college and work in his […]
By Barbara / April 21, 2014
Musical Memories
Choir of the West member recalls bus trip to the 1939 World's Fair in San Francisco Editors Note: When Lorna Vosburg Burt '40, '69 read our story on PLU's annual Christmas Concerts in the winter 2013 edition of Scene magazine, she was inspired to recall—and share—her own Choir of the West...
5 Lutes Play Major Roles at Tacoma's Broadway Center
And One, Adam Utley '04, Performed at TEDxTacoma Drastic budget cuts have wreaked havoc on arts programs in schools across the nation. But in Tacoma, a collection of passionate people at the Broadway Center for the Performing Arts has come together to keep the performing arts alive and well. Five...
By Katie / April 21, 2014
Service in Between Schooling
Biology Graduate Spends a Year with Lutheran Volunteer Corps Between PLU and Med School Anthony Markuson '13 traveled the world as a Pacific Lutheran University student and moved across the country as a new graduate—and, always, everywhere, a little bit of PLU goes with him. Markuson, who majored...
By Valery / April 21, 2014
Juggling His Way to a Career in Global Health
Juggling has become more than an act for Curt Malloy '88. Malloy began juggling during his freshman year at Pacific Lutheran University to distract himself when his mother was diagnosed with cancer. "I found it therapeutic that I learned how to juggle," Malloy said. The two wrote a peer-reviewed...
Lute Plays Piano
"Up Close with the Masters"
A Q&A With Natalie Burton '13 Music and Chinese Studies major Natalie Burton graduated magna cum laude from PLU in 2013, but she might have taken her most high-profile class just this year: an "Up Close With the Masters" session with Vladimir Feltsman, one of the best-known concert pianists...
By Sandy / April 21, 2014
RESOLUTE is Pacific Lutheran University's flagship magazine, published twice a year, with an extra online-only update in September.
PLU, Building 29
DiscoveryApril 21, 2014
Saved by the BallApril 21, 2014
Musical MemoriesApril 21, 2014
5 Lutes Play Major Roles at Tacoma's Broadway CenterApril 21, 2014
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