text:
'This Is Actually a Huge Opportunity' The most exciting new cheese in New York is really … cauliflower. (And hemp.)
The first thing you notice about the gruyere is that it is overwhelmingly gentle. It is subtly sweet, but it is mellow. It is deeply creamy, but also strangely light, like the cows first moved to Silver Lake and started juicing. Figuratively speaking, it is more vibe than proper cheese. Literally speaking, though, it is also not a proper cheese, because this gruyere is made out of cauliflower. The same is true of the Camembert, which is also made with cauliflower, and the feta, which is modeled after a Danish cow's-milk interpretation of the Grecian sheep's milk classic, but is somehow made out of hemp.
Have you ever tried hemp milk? It does not taste like feta, Danish or otherwise. It is a magic trick, some sort of strange alchemy: these products look, feel, and taste like cheese that's made with some kind of milk; how else do you explain the melty smoothness? The company responsible for this unexpected advance in cheesemaking is called Grounded Foods, and you have almost certainly not yet heard of it, but New York's chefs are already trying to get their hands on it, and for the people who follow such things, it's all very exciting.
The not-cheese is the creation of Shaun Quade, who is himself a chef. As recently as 2018, he was a star in Melbourne, Australia, and his "multi-sensory" restaurant, Lûmé, was a molecular-gastronomy wonderland, where, for certain courses, he'd sometimes have his guests donVR glasses. Quade's kitchen made "Darwinian Egg" orbs out of chicken-leek puree and yolky shells. He fashioned celeriac (a root vegetable) into oysters (a bivalve mollusc). As a guest judge on the show MasterChef Australia, Quade once challenged three finalists to recreate a dish called "Pearl on the Ocean Floor," a perfect sphere of savory pine-nut-and-miso ice cream encased in a shell of cocoa butter-coated sugar alcohol, which is then nestled on a bed of sea creatures. The recipe involves 150 steps and requires a power drill.
The cauliflower cheese got its start at the restaurant, when Quade's business partner and wife, Veronica Fil, strongly urged him to add a vegan tasting menu to attract more diners. "He went a bit nuts with it," Fil says, "because Shaun doesn't do anything by half."
Vegan cooking gets an unfair reputation as being either precious or boring, but if you love the trickery of turning foods into other foods, cooking without meat offers a world of never-ending opportunity. "I actually found it a lot more interesting working with vegetables and seeing what you can do with them, coaxing flavors out of what most people would see as like humble ingredients," says Quade, who is soft-spoken and startlingly unpretentious and seems vaguely embarrassed every time Fil praises him, which is all the time. "It's just about understanding what each vegetable or fruit is made up from, and then just kind of manipulating it — putting it through different processes without losing the integrity of what it actually is."
This is how he made an oyster out of celeriac, and this is how he started manipulating vegetables into cheese. It is all part of the same ongoing experiment. "You might be working on something, and then that turns into something else, and then it morphs again," he says.
The problem with most vegan cheese on the market right now is not that it's bad. A lot of it is fine, and some of it is actively delicious. It is amazing, what they do these days with cultured cashews! But there is, Quade argues, no plant-based iteration that captures the insidious magic of the real stuff. The word "addictive" gets used a lot to describe food that is merely very good, but the thing about cheese is that it actually might be. "It triggers the same response that you have from smoking a cigarette," he says. "Same thing with cheese."
The terrifying beauty of dairy-based cheese is that you just keep wanting more of it, but even when a vegan cheese is excellent, it is usually possible to cut one piece and then stop. When Fil tried Quade's version, though, she was pretty sure he'd cracked it. "I'm like, hang on, what's in this? This is crazy. Do you understand what you've done?" He did not. She did. This is the elegance of their partnership: there is someone to create the cheese, and someone to seize upon the cheese that's been created. Fil wants them to be "the Apple of vegan food products," she tells me, the Steve Jobs to Quade's Steve Wozniak.
Quade is understandably vague about how he makes the cheese (except to say that it involves fermentation), but the fact that his cheese happened to be allergy-free — unlike most vegan cheeses, it doesn't have soy or nuts — made it even better. "We can make something from this," Fil recalls thinking. "This is actually a huge opportunity."
The original idea was to use the cheese to support a new fine-dining venture they'd been planning in Los Angeles."Restaurants don't make money," Quade says, sounding tired. "Especially now."
But, Fil adds, "the investors that we spoke to were like, 'The restaurant concept is interesting, but I'll give you $2 million straight away to buy the cheese company.'"
For Quade, tabling the restaurant dream to build a fledgling plant-cheese empire was a harder sell. "I think there were a few good months where I might have had some regrets," he says. But he'd been working in fine dining for 20 years, working 80 or 100 hour weeks, and "over time, it does start to take its toll."
Grounded founders Shaun Quade and Veronica Fil; Grounded's brie, gruyere, and "Danish-style" feta. Liz Clayman.
And then, last August, while Quade was in Los Angeles still negotiating with investors for the dream restaurant, Fil got the call: they'd been accepted into an accelerator program for promising food startups in Melbourne. Before it was even over, they'd been chosen for another: Big Idea Ventures, a program that has a particular interest in "plant-based foods & ingredients, and cell-based meats." Two weeks after that, they landed in New York, and on the day I met with them, Quade had just been approved to sell the product in the US, which was a relief, because people want their cheese.
"You can kind of tell, a little bit, that it's not like cheese, but it's so similar I don't think it even matters," says Sam Lawrence, the chef de cuisine at Estela. "And then, what makes it special on top of that is that in and of itself, it's incredibly delicious."
If everything goes according to plan, Grounded's cheese should pop up a small number of restaurants in the coming weeks, that kind of spots that align with Grounded's ethos, Estela among them. After that, they'll start selling directly to consumers, by mail. Eventually, the goal is to be everywhere: not only at high-end restaurants and ye olde Brooklyn specialty stores, but also in the cheese case at Gristede's.
Quade and Fil are, in some ways, unlikely vegan cheese ambassadors, mostly because neither is vegan. In other ways, this makes them exceptionally well qualified: they have not forgotten what actual cheese-based cheese tastes like, and the way Fil tells it, there is no limit to what they might produce. Thirty cheeses, 40 cheeses. They are already developing a separate product line of "less premium" cheeses, including cauliflower-based versions of BabyBel and Velveeta.
Whatever form it takes, Quade and Fil are adamant that they don't want people to think of it as cheese for vegans. It is partly a matter of artistic pride, but also pragmatism. People don't like being told how to eat, and besides, vegans already eat vegan cheese. "I'm way more interested in putting it in normal supermarkets, with the dairy cheese right next to it," Fil says, "and actually challenging ourselves to be good enough that people will pick it because it's tasty — just choose it because it tastes good."


text:
#include <ztest.h>

extern void test_mqtt_init(void);
extern void test_mqtt_connect(void);
extern void test_mqtt_subscribe(void);
extern void test_mqtt_unsubscribe(void);
extern void test_mqtt_disconnect(void);

void test_main(void)
{
	ztest_test_suite(mqtt_test,
			ztest_unit_test(test_mqtt_connect),
			ztest_unit_test(test_mqtt_subscribe),
			ztest_unit_test(test_mqtt_unsubscribe),
			ztest_unit_test(test_mqtt_disconnect));
	ztest_run_test_suite(mqtt_test);
}

redpajama_set_name: RedPajamaGithub


Down from the highs up on the announcement of the 2012 Olympic Games, London's commuter chaos struck early. Mistimed for a celebratory attack on the underground, explosions and shrapnel rocketed through the streets and tunnels. Double Decker buses were not even safe from ridicule as passengers were treated to extreme, an doggedly, amateur fireworks display.
Carrying few scads of skin and heavy clouds of smoke, mayhem and bedlam filled many copywriter's block. Cracking out puns merely a day before, they fell deep into the quagmire of a soul imposition.
With the bombs disrupting the relatively quiet G8 meeting, the members brushed a lunch break to announce their disgust at the blastings. Numbers of the survivors and victims coming through are lining hazy sketches for those keeping score at home.
From the initial plumes of rubble and hissing smoke of hysteria, terrorists anointing themselves the Secret Group of al-Qaeda's Jihad in Europe, have claimed responsibility for the attacks. Uncertain is the payout at which the managers of the head al-Qaeda organisation, in all its many pronunciations, have chosen to call leasing out the use of their name.
Rumours are flourishing that this rabid faction may have stepped across the boundaries of trademark infringement in blithely appropriating the moniker.
Timing of the attacks, in a rough echo of the 9/11 strikes featuring the World Trade Centre in New York, suggest numerologist will remain out of luck no matter how many dice fall on the table.
Two days too late for Paris.


text:
Clubs Quotes
I was a caddy once and I lost the golfer's clubs. Plus I don't know how to golf, so I was the worst caddy ever. Then I was a mortgage brokers assistant, so that was just carrying around a lot of files - pretty meaningless, mind-numbing work.
Author Profession: Actor
Born: May 24, 1978
Find on Amazon: Bryan Greenberg
Will Rogers, Bruce Lee, Buck Henry, Kevin Hart, Clint Eastwood, Mr. T, Tom Hanks, Orson Welles
Around, Assistant, Broker, Carrying, Clubs, Ever, Files, Golf, Golfer, How, Just, Know, Lost, Lot, Meaningless, Mortgage, Once, Plus, Pretty, Then, Work, Worst
I don't really talk too much about my personal life, but I'm happy.
Life Happy Talk Too Much
I have to be honest, I don't pay as much attention to women's fashion, but being a sneaker head, I do like it when a girl can rock a nice pair of sneakers. Not every girl can do it. Every girl looks good in heels - that's a given - but not every girl can look good in fresh kicks.
Good Women Girl Fashion
I love the Olympics. Something about the Olympics just makes everything competitive.
Love Everything Something Just
As I get older, I find myself way more into sports. I'm in a basketball league. You maybe know some of the people in it. They're real people, not fake ones like me.
Myself Me Sports You
I actually feel like I have developed friendships through Twitter, people that I've worked with I can kind of keep up with them. I've totally turned a corner. I get it. And Instagram.
People Feel I Can Like
I was a big Oasis fan.
Big Fan Oasis
My fans are probably largely female; it wasn't until 'How to Make it in America' that guys started coming up to me: 'You're Bryan Greenberg.' 'Yeah... Don't hurt me. What do you want?' 'Love the show.'
Love Me You Hurt
The thing about New York is it's like London: you want to go to the boutique places. You can go to the big department stores - Barney's, Bloomingdales and all that stuff - but I like the little stores.
You New Go Want
If you just want instant cool and you don't want to pay a whole lot, just go to Urban Outfitters.
Cool You Go Want
In everyday life, I'm pretty much T-shirt and jeans guy - a soft LnA shirt, cool APC jeans, Nikes or Jordans. If I'm going to an event I like to wear a suit, sometimes a three-piece. I'm into brands like Simon Spurr - I think he makes great suits - and Dior Homme.
Life Cool Great Think
If a fan comes up and it is a middle-aged lady, it is probably from 'Prime'; if it is a younger girl, it is probably from when I guest-starred on 'One Tree Hill.' And if it is, like, a skateboard kid or a hipster kid, I can tell they are 'How to Make It' fans.
Tree Girl Hill Lady
My dad is from Queens. I remember visiting as a kid. My grandparents grew up here. All the actors I respected were coming out of here. All the hip-hop I was listening to - Beastie Boys, A Tribe Called Quest, Biggie, Wu Tang - was coming out of New York. I'm just into it.
New Dad Remember Listening
I didn't go to L.A. because I wanted to move to California. I went to L.A. to work as an actor.
Work Go Actor Because
I got the acting bug really young, when I was around, like, 10. I pretty much just wanted to be Michael J. Fox. He was in 'Teen Wolf' - that was, like, the coolest role, and then he did 'Back to the Future,' and that was the coolest role.
Future Teen Back Acting

redpajama_set_name: RedPajamaCommonCrawl


The role of Micro, Small and Medium-sized Enterprises (MSMEs) in supporting economic growth and job creation is well established. Recently, tech MSMEs and startups have been thrust into focus, with governments seeking to enable domestic tech ecosystems and encourage home-grown digital products and services, including online marketplaces which make it easier for companies to transact with customers locally and abroad. ICT services have enabled the broader MSME population in general, but have also created unique opportunities for new entrants to introduce products and services which are transforming traditional industries.
The issue of why Micro, Small and Medium-sized Enterprises (MSMEs) matter has been an element of national, regional and global debate for several decades. Tech MSMEs have brought a new dimension to the discussion, with 'startups' gaining popularity in mainstream discourse. Fuelled by fairy-tale stories of companies achieving billion-dollar valuations in the period of a few years, the startup craze has swept the world inspiring a new generation of entrepreneurship. With governments seeking to enable economic growth, the ICT sector looking to acquire the next disruptive technology and investors in search of big exits, high-growth potential tech startups and MSMEs have never been more in demand, nor more elusive. This paper seeks to understand these firms, their position within the broader MSME category, and the economic/political/social climate in which they grow. It further highlights the principals by which this entrepreneurial spirit may be harnessed for sustainable development.


If a notable storyline heading into this week's Blogs With Balls conference was how far blogs have come over the history of this conference, just be how much room there still is for expansion just may be the key theme of the first day's panels.. Between the opening panel on mobile and social platforms that can compliment and boost blogs, a look at "The Next Worldwide Leader" that featured panelists from a variety of organizations that all have blogs or blog-like elements as a key component of their programming. Pesentations from groups like Right To Play, Sports On Earth and Thuzio interested in getting their message out to bloggers. Even an NFL panel that both featured bloggers as prominent authorities and emphasized the growing importance of blogs in NFL coverage, the overarching sense was that sports blogs in general still have tremendous growth potential.
Here's a quick look at each of Friday's presentations and panels. My more detailed notes from the day's panels are available at Sporting Madness, while video of the panels themselves can be found at Score Buzz. If you're interested in Saturday's panels, you can follow me on Twitter for coverage of those or check in on the livestream, and we'll have another breakdown of those afterwards. Without further ado, Friday's panels.
The panel started by discussing the shift from reading websites on computers to reading them on phones, with Chatelain remarking that "Mobile is inherently social" and Wood adding that Bleacher Report's traffic has gone from heavily computer-based with a small amount of mobile to the reverse. That segued into a discussion of Instagram in particular, with Chatelain and Wood citing it as a good way to build a following and a profile that can boost your site. Hamel said it's a useful tool, but shouldn't be seen as the be-all and end-all of social media: "It's another spoke in the wheel you can use to build your online brand." Chatelain talked about how brands are largely behind in their use of Instagram and other forms of social media, while Wood mentioned the way Hollywood uses Instagram to promote movies via photos from their shoots. Other social networks were then discussed, with Chatelain making the point that networks are often used very differently across countries (for example, Pinterest has a U.S. user base that's 80 percent female, but only 55 percent of U.K. Pinterest users are women) and Hamel emphasizing that because so few social networks can really be monetized, they should be seen as ways to boost a blog rather than ways to replace it: "From a blogger's standpoint, you've got to think about your blog as the hub."
That led to a discussion of how many networks bloggers or sites should be active on, with Hamel saying that the key is to focus on a few tools that make sense for each site or person and tailoring your content to those sites rather than just posting the same generic thing on every site. Chatelaine added that it's important not to overload a site; for example, Facebook's guidelines for brands recommend only posting 3-5 times a week. The panel then talked about who stands out as a successful example of using multiple platforms, and Chatelaine chose ESPN's Bill Simmons. "I like The Sports Guy, he's someone to look up to," Chatelaine said. "If we could all mimic him, that would be fantastic." Hamel concurred, citing Simmons' role as an early blogger: "Without him, I don't know if all of us are here." Chatelaine mentioned that many athletes also excel at these social networks, including Chad Johnson and skateboarder Omar Salazar. Wood talked about wanting writers who can excel across platforms, using a baseball "five-tool player" analogy, but said strong writing has to be at the core. The panel also talked about ways to use Instagram without inside access (Wood recommended plugging stories with interesting or unique photos) and how young or small sites should optimize their mobile experience (Chatelaine said text-based stories are fine, and recommended just building a mobile-friendly site over spending the resources to develop an app).
Thoughts: The panel title proved to be somewhat overstated, as no one suggested that any of these social platforms are overtaking blogs, and most actually recommended them as a way to promote blogs. However, that made for a better discussion; the panelists came off as reasonable people who could speak to an audience primarily focused on blogging, not evangelists for new mediums or social networks. Plenty of the suggestions and comments here were excellent, particularly Hamel's strategy of focusing on what networks make sense for a given site instead of trying to hit everything. One odd note was Chatelaine's choice of Simmons as a great user of platforms and someone aspiring bloggers should mimic. Yes, Simmons has a large Twitter following, but it's debatable whether that's thanks to his skill with the medium or the amount of promotion and audience he had before he got on Twitter. Plus, no one denies that the world really doesn't need more bloggers trying to be Bill Simmons. Overall, though, a solid panel, and several attendees told me later will prove useful to them.
Each of these sites has their own brand and a history of impressions built by that brand (positive or negative), and the panelists had plenty of notable comments on their own brands. The most interesting might have been those of Pesavento, a former Yahoo! executive who took the USA Today job last December. He said he heard plenty of skepticism about that decision. "People asked me 'Why are you going into the burning building?'" he said, adding that he was drawn in thanks to the chance to coordinate all of the Gannett chain's sports properties and the resources of the chain. "This was going to be a protected startup," he said. "We could take some risks but my paycheck was going to clear." He said he recognizes that the USA Today brand carries some baggage, though: "We feel the legacy of USA Today every day. Speaking honestly, it does make it harder to innovate. We have some baggage I would like to get rid of, I don't mean in terms of personnel, I mean in terms of thought processes." One of the thought processes he specifically targeted was the tendency to think in terms of the print product first.
The panelists then discussed different models of attracting audiences, with Ryan and Pesavento saying enterprise and breaking news/investigative reporting were keys for them. Lockland said SB Nation doesn't want to break news, but rather to focus on analyzing it and building and maintaining communities. Ryan said Yahoo!'s received a big boost from investigative reporting like what they did on the Miami and USC scandals, but they also need their blogs, and they need lighthearted, "buzzy" stories as well as hard-hitting news and analysis. "It's just finding that balance."
All of the panelists talked about how they're looking to expand and push the envelope in various ways on the content side, with Ryan and DeLorenzo in particular focusing on moving beyond the standard recap. Pesavento agreed, saying there are plenty of opportunities to showcase those with unique voices. However, a challenge for all these sites despite their success is bringing in the revenue, thanks to users' expectations of getting content for free without intrusive advertising. Pesavento said he's glad he doesn't work on that side.
Savage said he thinks that's going to change with time, though, as advertisers realize the value of the web and find better ways to connect with the audience.
This whole panel was fascinating from a media standpoint, as these are some of the biggest names in the industry. What was particulary notable was where the sites overlap and don't. There are obvious differences between all of these outlets, but they still seemed to generally agree on a lot of principles: avoiding (or not focusing heavily on) generic recaps, finding unique voices and takes and pulling people from the amazing pool of talent that's out there. It's also interesting that most aren't really trying to go head-to-head with ESPN, even in the web space. With that being the case, we may be stuck with the existing "Worldwide Leader" for a while.
The panel started with a discussion of what everyone looks for in NFL news, with Barber mentioing how he prefers critical analysis, Atallah talking about how he's focused on issues and how injured players are treated, Brinson enjoying tape breakdowns and intense analysis and Hendricks saying she favours boxscores and human-interest stories.
After that, Atallah got talking about the side of his job that involves reaching out to writers when the NFLPA disagrees with their portrayal of the facts. He said it's generally reasonably cordial.
"Most of the time, it doesn't get to nuclear levels," he said.
Atallah said the coverage of the 2011 lockout presented particular issues.
"In general, sportswriters…don't have a history of covering labour disputes," he said.
He said the labour dispute and other recent events such as Brandon Ayanbadejo's stance on gay marriage have represented opportunities for the NFLPA to engage in conversations on wider issues.
The debate then turned to social media, with Hendricks saying players and bloggers' use of social media should reflect who they are.
She said that isn't always going to win you friends, though.
Barber said social media exposes much more of the NFL world than people have seen in the past.
Atallah said the expansion of social media and blogs has given the NFLPA new opportunities for their players to tell their stories, though, and it's allowed them to expand their sights beyond the traditional media.
Brinson got one of the biggest laughs of the day when he talked about how vicious some people can get in comments and on Twitter.
"The Internet's hateful… apart from everyone here."
The expanded Thursday night games this year were discussed heavily, with Barber saying he didn't like the idea.
Atallah said those Thursday games will be studied from an injury perspective afterwards, but he said they have to also be seen in the context of the whole CBA and its player safety improvements, which include less practices, less padded workouts, less offseason activity and a stand against expanding the season to 18 games. He said that last one's particularly important from his standpoint.
"When you break down the revenue you would get from playing two extra games and the injuries you'd get, it's not worth it," he said.
Atallah said the injuries in the NFL already are staggering.
"We're looking at 4,500 injuries in the NFL roughly per year," he said. "We've only got 1,800 players."
Fantasy football was also a subject of discussion, with Barber saying that it can feel dehumanizing for players.
Not all of the response to players is positive, though, and Atallah said it's the same thing for him on Twitter, where he's received plenty of racist tweets. He said Twitter interactions can be motivating as well as demoralizing, though.
Hendricks said similar things happen in the Yahoo! comments, but although tools like the thumbs-up, thumbs-down symptom to promote or hide comments help, the bigger problem is societal.
Atallah was asked about the NFLPA's approach to concussions, and he said that's a crucial topic for them.
The final element discussed was why there isn't more coverage of good-news stories and players' charity work. Brinson said the problem isn't a shortage of stories, but a shortage of reader interest in seeing those consistently.
"If you started charitableathletes.blogspot.com, you would have a lot of stories and no traffic."
Thoughts: The NFL panel was particularly notable because of the range of perspectives involved. WIth some of the other ones, everyone seemed generally on the same page; here, there's clearly a contrast between the approach Barber takes, the tack Atallah takes and between the approaches taken by all of the different bloggers. A lot of key issues were hit here, and the charity discussion was particularly interesting; that's a very real element of news coverage that isn't always discussed. It was a solid panel that managed to cover a lot of ground, and made valuable points on much of it.


Since the company was founded in 1955, FOLIOPLAST's vocation is to be a reliable, expert partner in the field of plastic extrusion in France and Europe.
Understand the client's demands and finding a solution to reconcile them with technical possibilities.
Most of the projects we are entrusted with require dialogue with our clients to define their expectations, the operating conditions of the product and any constraints. This dialogue enables us to define and optimise the dimensions, shapes and materials that are best suited to their needs.
Concentrate all our human, technical and financial resources on the continued improvement of our industrial performance and our production systems.
We have recent, adapted production equipment and trained, experienced technicians, qualified to transform the very wide range of raw materials we propose. Plastic extrusion is our only specialist field, and has been for more than 60 years.
Offer our clients the commitment of an organisation that fulfils every aspect of their requirements, thanks to our ISO 9001 certified quality management system.
Our continuous inspection systems for diameters and thicknesses, profile projectors and digital magnifier are specific systems that enable us to guarantee that our manufactured products comply with our clients' specifications.
Provide our clients with the flexibility of our company and the rapid response of a small, personalised structure.
We take great pride in responding rapidly to all client requests: manufacturing lead times, logistics service, information on materials or processes, etc.