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Twelve Easy Pieces
By Jon Mooallem
For years, suspicion has been growing in the orchards of the Wenatchee Valley in Washington State and in the food industry at large that fruit, nature's original hand-held convenience food, is simply too poorly designed for today's busy eater. The apple, for instance: whatever it has meant to Americans over the years -- from mom's pie to the little red schoolhouse -- getting our mouths around one has also apparently meant some unspoken aggravation. Next to a banana or a grape, it's a daunting strongbox of a fruit, prohibitively so for anyone with braces or dentures; and even if you can break in, there's no guarantee a given apple will eat as sweet as it looks.
Nearly half of Americans now consume most of their meals away from home or on the go, utilizing an expedient fleet of Go-Gurts, drinkable soups and cereal bars, while bags of prewashed salad and baby carrots await us at home. Given how many foods we've been able to tweak or outright reinvent to fit into our harried lives, who could take seriously the Granny Smith -- which, not unlike the bayonet or the daguerreotype, is by contemporary standards a cumbersome and unreliable technology? What appeal could an apple have left but nostalgia, the kind of thing you'd find at Restoration Hardware beside a galvanized watering can?
"A bowl of apples is like a piece of art," says Tony Freytag, marketing director at Crunch Pak, an apple-processing company. "It's display. People won't touch it. But you put out a tray of cut-up apples -- that's food."
Since helping found Crunch Pak in 2000, Freytag has become one pioneer in a rapidly growing industry: packaging bags of ordinary-looking, fresh slices of apples that, bathed in an all-natural flavorless sealant, won't turn brown or lose their crisp for up to three weeks. Last year, McDonald's stocked 54 million pounds of presliced apples, to sell with caramel dip or in salads, and this increased visibility boosted enthusiasm for them in school cafeterias and among time-strapped, health-conscious parents nationwide. Crunch Pak now slices and packs apples under its own name for Wal-Mart and nearly a dozen other chains, under the in-house brand at Whole Foods and for the organic bagged-salad giant Earthbound Farm. In loose one-pound bags (about $2.99), eight-packs of two-ounce snack pouches (about $3.99) or six-ounce cupholder-ready canisters (about $1.99), they have slipped onto refrigerated shelves among packages of herbs and cantaloupe cubes.
What's astounding is how little these apples ask of us, particularly the nearly two-thirds of us who claim we'd eat more fruit if it didn't go bad "too soon" -- meaning, presumably, before we wished it would. Now open your fridge after 17, 18, 21 days of neglect, and you will find the pre-sliced modern apple abiding: a bag of pristine white crescents, still smiling. In short, these are the most utilitarian apples mankind has ever built.
Not since the canneries of the early 20th century have food processors sought merely to preserve perishables. Processing foods now means redesigning them, making them easier to eat for a population that is steadily less willing to go to any trouble at all. Given the childhood obesity epidemic and the longstanding economic troubles of America's apple growers, boosting the apple's performance so that it could, as an industry observer explained, "stand up to ordinary use," was a doubly urgent project. By making a healthful, fresh fruit that looks and acts more like a bag of chips, a handful of companies like Crunch Pak may have finally figured out a way to compete with the hassle-free junk foods that blazed into this era of hyperconvenience. Some marketers say that the reformation of our venerable apple -- and the sense that this improvement was necessary -- suggest that we may soon buy most of our produce this way. Presliced plums, celery, tomatoes, sweet potatoes, mangoes and star fruits are all in production.
Crunch Pak was one of the first companies that labored to bring the new apple on line. Each found early on that what can be done casually at home -- slicing an apple and squeezing lemon juice on it -- is maddeningly difficult to pull off in a factory. The anti-browning bath is only one movement in a grand symphony of technologies at work. For nearly two decades, teams of food scientists, engineers and can-do businessmen struggled to pin down the apple, while the apple skirted and ducked them at every turn. They zigged, the apple zagged. Clearing one hurdle only brought more into view, and even now the particulars of production must be reassessed and rejiggered daily. The apple, Freytag told me when we first met, "is a moving target."
Freytag, a 54-year-old, broad-shouldered Texan, stepped out into the central Washington heat last August from Crunch Pak's refrigerated packing facility, an expressionless gray concrete hangar just off the town of Cashmere's American-flag-lined thoroughfare. He had made an unlikely transition into fruit after years of product-development work for retailers like Neiman Marcus and Saks Fifth Avenue. He likes to build things, to solve things, and he often talks about slicing apples as an "equation" -- a matrix of "variables" and "commonalities" that may never be fully controlled but, with enough persistence, can be made adequately algorithmic.
Throughout the Wenatchee Valley behind us, the first apples, Galas, were rioting into ripeness. Soon they'd arrive at Crunch Pak, and immediately, their vital signs would be taken: sugars, starches, internal pressure in pounds per square inch. The company must understand each crop's singular specifications in the same way a prizefighter studies the height, weight and reach of his opponent. The apple's wildness, so to speak, must be thoroughly assessed before the faintly Rube Goldbergian machinery goes about transforming it into something more sophisticated -- an apple in 12 slices, with a compelling, albeit elusive, advantage.
But what precisely makes cutting up a piece of fruit worth the tremendous saga that preceded it? Why, after thousands of years of eating apples, are we losing our patience for them, and where, if not at the apple, will it stop? Strangely, this is one puzzle that the characteristically industrious Freytag seemed uninterested or unable to solve.
"I had a real problem in the beginning, as a consumer, paying $3 for a bag of lettuce when I knew that lettuce cost 89 cents a head," he told me, seeming to venture an explanation. "And yet we all did it," he said, and left it at that.
Snackability
As soon as you slice into an apple, the apple mobilizes against you, swiftly and on many fronts. Chemical signals are broadcast, ramping up its production of the hormone ethylene, which encourages ripening, and increasing the rate at which the apple absorbs oxygen and gives off carbon dioxide -- just as a human's breath will quicken when a person is injured.
The knife edge has meanwhile ruptured the architecture of countless cells. Substances normally compartmentalized within the fruit suddenly spill out and intermingle. Freed enzymes seep into cell walls, softening them. Little by little, like moisture in the walls of a house, this enfeebles the entire apple. Phytochemicals called phenols, the wealth of which make apples so good for us, are also loosed. So is an enzyme called polyphenol oxidase. Inevitably the two meet. Their reaction begets others, producing a chain of acids that clump together and coagulate into other acids called polyphenols. The polyphenols are brown and unappetizing. Rapidly, they occupy more and more of the flesh. The apple, left absent-mindedly on the counter when the phone rang or the baby started crying, has now efficiently disfigured itself. It is spectacularly good at this.
With no way to tame this mayhem -- to stop a wounded apple from "turning its artillery on itself," as James Gorny, a food scientist, put it recently -- the apple industry was unable to get in on the baby-carrot and bagged-lettuce booms of the mid-90's. Most anti-browning treatments left sliced apples with a sour taste or had names like "4-hexyl resorcinol," which would muddy the fruit's biggest selling point, its wholesome image.
"We studied this at the Apple Commission in the 80's," says Steve Lutz, a second-generation apple man who headed the Washington Apple Commission until 2000. "At the time, it was sort of like the Holy Grail: if we could just figure out how to slice these goddarn things."
Throughout the last century, food makers have used convenience, or at least its appearance, to add value to small-margin commodities like apples. In the 1960's, new processing plants in Washington State made frozen juice concentrate from the boxcars of unmarketable fruits that growers had dumped in the Columbia River each year. Such "value-added products" were right in line with the postwar bounty of timesaving foodstuffs emblematized by the TV dinner.
But with the fracturing of the family meal, innovations now center on ease of use, not ease of preparation. True convenience now means being eaten with one hand, no utensils, outside the home and alone. Glass jars of applesauce gave way to single-serving snack packs; more recently, as with Mott's "Fruit Blasters" and Birds Eye "Squeezle-Sauz," to applesauce pressed like epoxy from tubes.
Industry insiders now talk about elevating a food's "snackability," which, in short, means engineering it with enough convenience that picking up a piece and putting it in your mouth becomes an almost perfunctory transaction. A snackable food is crumbless and fussless. It is most likely broken into bite-size pieces, encouraging us to eat more. If the food's form itself doesn't imply a portion size -- the way, say, one apple or one cupcake does -- there's no obvious signal to stop. This triggers what one marketer, Barb Stuckey, calls "mindless munching" -- the hand's almost hypnotic back and forth between bag and mouth. Stuckey also explains that plucking at individualized little pieces of something is just "more fun" than dealing with a chunkier whole. So pretzels are cut down into stumpy pretzel bits, doughnuts broken into doughnut holes and regular-size carrots scrubbed and lathed into several "baby" ones. Even the Kit Kat -- a candy bar designed to be easily handled in the first place -- is now available as a bag of smaller Kit Kat Bites.
Still, in light of the incident in Eden, the proposition that a whole apple isn't a particularly tempting item to reach for and bite into may sound absurd. It is not. Research done by the Washington Apple Commission and Mantrose-Haueser, the company that eventually solved the browning issue, sought to establish, empirically, just this. One study showed Florida school students eating slices twice as often as whole apples. In Nevada, elementary-school kids ate nearly triple the fruit when offered apple slices over whole -- and this study even measured how much of each ended up in the garbage, since a whole apple might be tossed after a few bites.
"This all started with children," Freytag says. "I think what parents saw is, here's some piece of fruit my child will actually eat." Every parent seems to understand his or her small-mouthed, small-handed child won't get very far with a craggy Red Delicious, and Lutz says that everyone knew that "if it came down to the consumer standing there, cutting it up themselves, putting some lemon juice on it and putting it in a Ziploc bag, they're just not going to do it." More troubling still, research suggests that unless kids develop a taste for apples early, roughly between the ages of 2 and 11, they may never. But children with baby teeth may have trouble eating a whole apple. And with the American Association of Orthodontists recommending that kids get their first consultation by age 7, that all-important window in which to hook people for life was being truncated at both ends.
The dream of a presliced apple gained particular urgency during the economic free fall of the 1998-99 crop year. The crop from 1998 was the largest to date, up about 15 percent to 277 million bushels. Yet overall U.S. consumption of apples had been flat for a generation. (Americans eat less than half as many pounds of apples yearly as Europeans do.) Export markets were drying up, and cheaper Chinese apples were coming in to compete. Meanwhile, new exotic-seeming varieties like Braeburns and Galas were driving Red Delicious prices down. They were also refining tastes. A 1999 Associated Press article cited complaints that "the Red Delicious apple -- the symbol of Washington's apple industry -- too often is about as delicious as a wad of cotton."
Even without a way to solve the browning issue, Lutz pitched the Subway sandwich chain on slices served with caramel dip, just like the Apple Dippers that McDonald's sells today. He called them Submersibles and proposed, naïvely, shipping Subway boxes of whole apples and installing a wall-mounted slicer in each franchise -- burdening the kid behind the counter with cutting them. "We lost out to cookies," he says.
The commission also introduced a campaign featuring a scooter-riding superhero, Apple Guy, who in one TV commercial delivered energizing apples to a weary father and daughter at a zoo. Apple Guy struggled to convince a demographic that the commission dubbed "Stressed Moms" that the apple -- as is -- was in fact a convenient, snackable snack. He failed.
Clearly all fruit was now competing with processed snacks that, over time, had swayed people's expectations. No matter how convenient the old apple was, it wasn't branded correctly or sending the right signals. No one had done anything to it, vouched for it or made it just for you.
"You're being outspent 100 to 1 by items that are prepackaged, easy to eat and also totally consistent," Lutz says. (According to one study, in 2000, apples, bananas and oranges together accounted for less than 6 percent of the $80 billion snack-food market.) "I mean, with apples, you're growing them on a tree. You can only put out what Mother Nature gives you." He adds that the path from orchard to eater is fraught with potential stresses. Washington growers have to pick all their apples in late summer and fall. They hold them in oxygen-depleted storage rooms and then trickle them, via various distribution centers, into supermarkets throughout the rest of the year. There's no way for anyone to know how a particular apple has weathered all of this without biting into it. And a bright red apple that greets the teeth like a sponge amounts to a kind of betrayal.
"People were quite discriminating and quite punitive," says Desmond O'Rourke, an economist who has studied apple marketing for four decades, describing consumer studies done at the time. "If they got an apple they didn't like, they wouldn't buy apples again" for some time. It seemed one bad apple really could spoil the whole bunch. No one, after all, walks down the chip-and-cracker aisle squeezing bags of Fritos to see which one is best.
A few mornings after Christmas, Freytag and I looked up at the hulking assemblage of chutes, belts, flumes and fast-moving parts that take up a fourth of Crunch Pak's slicing room. Men and women in purple coats, hard hats and masks were positioned at the opposite end, sorting apple pieces.
It wasn't until we climbed a ladder onto a little platform that I could see them: a slow, thick traffic of apples entering the room through a stainless-steel canal of frigid water, 10 feet off the ground. They were hefty and red-speckled, their tops bobbing in a tight phalanx. The odd one sported a few leaves.
These were Galas, which, along with Pink Ladies, Crunch Pak sells simply as "Sweet." (Granny Smiths are labeled "Tart.") They'd been picked around the time of my last visit in August and sealed in storage ever since. This had slowed, but not completely halted, their ripening.
The apple spends its entire life ripening, slowly converting its starches into sugars and making its solids soluble. The exact chemistry inside even apples of the same variety will be different on every day of the season. And once picked, Freytag explained, "that apple is still a living, breathing thing. Everything from the cellular structure, to the sugars, the starches -- when you store it, nothing in that apple will stay the same."
All this variability makes it extremely tough to convert those thousands of idiosyncratic fruits into baggies of uniform, ultrareliable snacks. Over the years, Crunch Pak has been building a sweeping apple database. As the company constantly monitors and tweaks everything in the slicing room -- the anti-browning treatments, water temperature, air temperature -- it correlates those variables to the condition of the slices churned out. Entering any bag's 11-digit code gives a snapshot of how the processing floor was configured at the time it was sealed. The company is laboring, like a cryptographer, to decode the apple and predict with greater and greater confidence how any given one will react.
"It's all part of the equation," Freytag told me, shouting over the din of rushing water and the machinery's thwacks. "We look at the apples and have to figure out, what are the physiological issues inside that apple? And what are we going to have to do to sustain and accommodate them?" Among other things, an apple's specific chemistry dictates the optimal concentration of NatureSeal, the blend of vitamin C and calcium that finally made the nonbrowning apple slice a practicable proposition.
Though it may sound like glorified lemon juice, NatureSeal is the product of a decade of U.S.D.A. and private research. It's a flavorless white powder that, mixed with water, penetrates a few millimeters beneath the surface of a cut apple. (According to Crunch Pak, the sliced apples don't lose any nutritional value and in fact NatureSeal ends up fortifying each apple with 200 percent of the daily requirement of Vitamin C.) The ascorbic acid in NatureSeal searches out and bonds to the loose phenols, blocking them off from the polyphenol oxidase enzyme and interrupting the browning reaction. The calcium salts work like cement to stiffen the fruit's softening cell walls. All of this happens inside the apple, so the solution leaves no perceptible layer or shell on the surface -- unlike, say, the high-sheen shellac on Goobers, or the substrate on time-released pain relievers, both of which NatureSeal's producer, Mantrose-Haueser, also makes. Freytag first heard about NatureSeal while trying to figure out a way to slice pears for a packer in Oregon. When he received a sample at his house, the first thing he did was stick his finger in the powder and lick it. Surprisingly, there was no taste. Eventually, he sliced and treated some apples in his kitchen, then stuck them in the refrigerator in his garage to see how long they'd last.
"My son was 20-something, and he wasn't living with us," he remembered. "He'd just come over to eat. And I found that the apples were disappearing. He ate some at one point that were, like, 30 days old. So I said, 'How were the apples?"' Here Freytag affected a slightly stoned-sounding obliviousness: "'Great, Dad. No problem."'
Soon enough, with the brown stuff out of the way, would-be processors could peer inside the split-open apple and see other problems awaiting them. Crunch Pak initially set up shop in a plant also used to slice onions, not realizing a cut apple soaks up odor like a sponge. The facility Freytag and I were now standing in was the company's third successively larger one since going into production in 2001.
The only precedent for nearly everything being done to the apples in the busy room was slicing apples for pie filling. Ugliness is of no consequence inside a pie, and the existing machinery wasn't averse to browbeating apples to cheaply and quickly dispatch them into the world's ovens.
Gradually each fresh-cut company had to retrofit or build from scratch a kinder network of apparatuses to coddle the apple: water flumes replaced conveyor belts, for example, and the drop height on the bagging equipment -- originally used to bag lettuce -- was reduced. Because competitors often work independently with equipment makers to address problems, the whole industry is now rife with stubbornly guarded secrets. It took four months and a nondisclosure agreement before Freytag would even let me see Crunch Pak cut some fruit.
He now reached to a bulky furnacelike compartment of the slicing machine and forcefully pulled its two panels apart. Inside, pistons fired and, centered in this confusion, six shining apples atop six separate cylinders spun furiously on their axes while the entire mechanism supporting them rotated. The whole thing resembled some science-fiction rib cage, as if the small, whirling apples inside were the organic parts powering the entire machine.
We were watching Galas be cored, but it was happening so rapidly that I had to take Freytag's word for it. Slices and stray seed-cell divots fell from a chute on our left in quick batches. Each was an apple, sliced in 12 segments, the optimum width to sustain crispness longer. Each of the six machines sheers roughly 90 fruits per minute, 16 hours a day, six days a week, and feeds them to tanks of NatureSeal at the end of the line.
A lot is at stake in the split second the apple is sliced. A ragged cut rips open more cells and leads to more browning. Few producers slice Red Delicious, since the irregular humps on its blossom end prevent the machine from clutching it snugly. "A nice Granny Smith, or a Gala or Fuji," Ben Zamore, a sales manager at Atlas Pacific, the company that manufactures the slicing machines, says, "those are beautiful, well-shaped fruits." Meanwhile, much has been done, clandestinely, to hone the blade edges. Atlas regularly tests the efficiency of its blades at a lab at Colorado State University. Freytag wouldn't tell me anything about Crunch Pak's blades.
Cleaving an apple open obliterates its natural safeguard against contamination -- its skin -- and exposes the moist, absorptive surfaces inside. Since a cut apple browns to kill a layer of itself and shield the rest, NatureSeal similarly weakens its natural defenses.
"Once you've cut that apple open, you are challenging the integrity of the fruit," explains Richard Olsen of Tree Top, the nation's largest apple processor and the company supplying McDonald's with its slices. (Crunch Pak early on turned down a contract with McDonald's, wary in part of growing too fast. The company now dices apples for Arby's.) Anyone who slices the apple must therefore take responsibility for it -- become the apple's immune system. Air in Crunch Pak's slicing room must be purified and pressurized. Everyone wears latex and plastic, and even I had to walk across a funny platform of spinning yellow shoe brushes before entering. With apples skating through a production line and intermixing, an infectious agent like listeria in one could put an entire day's output at risk.
Freytag likes to say: "When we first got into this business, what we were told is: 'O.K., an apple is an apple is an apple. And you take this solution, and you put an apple in it, and -- Bingo! You've got sliced apples that don't turn brown.' If we knew then what we know now, we might not be in this business." Clearly this is more a boast than a confession.
Freytag conducted Crunch Pak's first market research at Little League games. After dispensing samples, he would ask parents why they would pay extra for what effectively boils down to an apple-chopping service. He claims that the answer he heard most often was "Because I'd rather be here at the game watching my son play baseball than at home slicing apples."
Oddly, apple slicing was being denigrated as an unthinkably oppressive undertaking, a kind of punitive kitchen duty, evoking the G.I. obscured behind mounds of to-be-peeled potatoes.
"You look at the number of meals being eaten in automobiles," Steve Lutz says (research by John Nihoff, a Culinary Institute of America food historian, estimates that 19 percent of all meals or snacks in this country are eaten there), "and you'd think the apple is convenient already. But when you finish it, you have a core to deal with. You have waste. Plus, once you've started an apple, you're sort of committed to eating the whole thing."
"I don't think consumers are very comfortable leaving a half-eaten apple lying around their car or their house," Lutz adds. "I don't know of a single instance, and I can't imagine a single instance where a mother has said to her child, 'I know you can't eat this whole apple, but take two bites and we'll take the rest home and put it in your lunch for tomorrow."'
This is a peculiar phenomenon of the food industry's escalating arms race of snackability: that once the minor hassles of a given food are eliminated, its original version can feel positively insufferable. "I call it the Starbucks effect," Lutz says. "Once you get used to Starbucks, you can't go back to Folgers. Even though you might have fond memories of Folgers."
Stranger still, I found, if we've become less willing to put up with the old apple, we may also be slightly less willing to stomach it.
Paul Rozin is a cultural psychologist at the University of Pennsylvania and, though he may not introduce himself this way at parties, an authority on disgust. In even our brief phone conversation not long ago, Rozin assured me repeatedly that he personally enjoys biting into a big apple. He enjoys it very much, in fact. But he immediately intuited why others wouldn't and why, after snacking, we're increasingly more comfortable holding a spent plastic bag than an apple core.
"Because the bag doesn't have any of you in it!" he shot out, as though it were obvious. "The core is an extension of your tongue and your mouth, and the bag is not." We, it turns out, are the thing we find most disgusting.
"As the world gets more and more cleaned up of these things, and as you get highly sensitive to disgust, a bitten piece of food in your hand is not too nice," he posited. An eater of the whole apple must, with each bite, readdress his mouth to "the unsavoriness of the bitten edge in front of you." But eating apple slices means treating yourself to a clean, unspoiled, appealingly geometric shape every few seconds.
Apples do not feature prominently in the literature of disgust -- not yet, at least. Meat is generally considered the most potentially disgusting food, since turning a dead carcass into an unthreatening, appetizing meal involves a nuanced psychological maneuver. ("No one who went into a supermarket would know that beef is from a cow," Rozin elaborated. "We've completely sanitized it.")
Analyzing a group of studies in the 1940's, the seminal disgust-psychologist Andras Angyal noted that, with the exception of a few slimy things, "no plant product was reported as disgusting." But given the metropolis of slickly packaged, processed foods we've built up around the apple, perhaps even a fruit might now seem crude in the same way as a raw pork tenderloin. Might the idyllic apple, too, need sanitizing, civilizing?
"That would be the next step," Rozin assented, later adding, "We all breathe each other's air. But if there were a way not to, I'm sure people would avoid doing it."
Savage Tastes
"It takes a savage or wild taste to appreciate a wild fruit," Henry David Thoreau wrote. In "Wild Apples," he went so far as to claim that a crabby, uncultivated apple can be enjoyed only if it's eaten outdoors. It will actually taste different indoors. "What is sour in the house," he wrote, "a bracing walk makes sweet."
We, like Thoreau, are used to eating while walking, though getting up and changing locations to accommodate a piece of fruit is laughably antithetical to the way we snack now. We process our food so we don't have to adapt to its eccentricities. We wedge foods into our lifestyles, and as they get crowded out or accelerated past, we give them the tools to catch us on the fly. But while a cookie or a Cheez Doodle can be reined in without much argument, an apple -- like most healthful alternatives -- has a will of its own.
"An apple is like us," Crunch Pak's general manager, Craig Carson, explained after my tour. "It's alive. If we don't handle it correctly, we can kill it."
Carson is a slim and serious-looking man who has been growing apples in the Wenatchee Valley for 25 years. He doesn't expect sliced apples to dominate in nearly the same way bagged salad has overtaken the lettuce business, he said. Cutting apples is simply one way to help growers, to make a healthy food more versatile, more likely to be eaten. Talking with him, I began to wonder if processing apples is not so unlike growing them. After all, Thoreau was offended that orchardists cultivated only a few varieties from nature's virtually infinite stock. And growers have long thinned out their boughs to promote fewer, bigger apples rather than the many, smaller ones more advantageous to the plant species.
This is to say that our integrity and the apple's have always been at odds, and historically, we haven't been the ones to budge. As our tastes skew in more unexpected directions, we expect more from our apples and must retrofit them accordingly or transform them. As a man named Welcome Sauer, who ran the Apple Commission's consumer research, remembers realizing: "What we were selling with the fresh-cut apple slice was not an apple anymore. What we were selling was a guilt-free snack food." It may be that companies like Crunch Pak are simply furthering the domestication of the apple, just more assertively and invasively than anyone has before.
Around the time of my visit in December, a new Nielsen report showed Crunch Pak controlling more than half of the presliced-apple market and the whole category vaulting up 300 percent from the previous year.
"When you see numbers like that," Freytag had told me, "I think back to when people would look at me like I was from Mars and say: 'Why would I want a sliced apple? I've got a whole apple' -- and those were their exact words."
It was clear they'd come around as bagged apple slices smoothly exited the cutting room on a conveyor belt through the wall. There, more purple-clad employees stood waiting to box them up. Sufficiently enhanced, the apples were now bound for places like Costco and Albertsons and out into what -- standing in the contraption-filled clean room on the opposite side of that wall -- Freytag had maybe generously called "the normal world."
Jon Mooallem is a writer living in San Francisco. He has written for Harper's, The New Yorker and The Believer.


The Department of Land and Natural Resources (DLNR) Division of Forestry and Wildlife (DOFAW) announces a make-up date for hunters impacted by the cancellation of the Pu'u Wa'awa'a Forest Reserve Youth and Disabled and Makai archery hunt for the weekend of Aug. 25 and 26, 2018, due to Hurricane Lane.
The make-up dates are Saturday and Sunday, Sept. 29 and 30, 2018.
Hunters will need to purchase 2018 goat and ram tags to legally hunt these species in these areas. Tags may be purchased from any Hawai'i island Division of Forestry and Wildlife office and at the PWW Hunter Check Station during the hunt. Exact change of $10/tag (resident hunters) and $25 per tag (non-resident hunters) is required when purchasing tags at the hunter check station. The harvest tags will be non-transferable and non-refundable and must be placed through the hind leg of the animal immediately after each kill; and remain tagged until the hunter checks out of the hunting area and arrives home or to their final destination.
Hunters are to check in at the Pu'u Wa'awa'a hunter check station beginning at 5 a.m. the day of the hunt and must be checked-out by 7:45 p.m. There will NO CAMPING allowed in the hunting area on any night before or during the hunt.


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Pause to restart the cycle.
your garment and how it should be washed.
both your washing machine and your clothes.
•• Wash two or more towels or knits together.
stains to help lift dirt.
or put it into a washing net.
or sitting mats and only wash the cover.
Push the washing machine door until it clicks.
Push the drawer completely closed.
and the washing machine, as this can cause injury.
part damages and safety problems.
completely may scratch the door glass.
guidelines provided by the detergent manufacturer.
the load. For best results, avoid oversudsing.
the detergent and water temperature.
the machine or if the door is not completely closed.
and pour it into the tub.
drawer forward with a little force using both hands.
only one cup of detergent.
bubbles will remain after rinsing.
Press Start/Pause to pause the cycle.
Add the liquid fabric softener.
press Start/Pause to restart the cycle.
and hold the Extra Rinse button for three seconds.
Press the Power button to interrupt the cycle.
•• A water softener, such as anti-limescale (e.g.
of detergent in extremely hard water areas.
the washing machine shuts off.
remaining in the tub will be drained.
options for the selected programme.
to show the current selection.
fabrics such as wool or silk.
heavily stained cotton T-shirts or inner wear.
•• This programme is not for silk items.
gently to the left and right for washing.
manufacturer for a normal load.
heating system of the washing machine.
draining to lower the water temperature.
•• Select a proper type of neutral detergent.
recommended for wool, silk or any other delicates.
•• Add fabric softener only.
button at the same time for three seconds.
the cycle or option which you wish to change.
the icon or Power button.
inside of the door seal to remove any moisture.
cloth to remove any moisture.
and then dry with a soft cloth.
washing machine door opening and door glass.
water and pour the mixture in the drum.
Press the Tub Clean button to set time required.
with dirt. Clean the inlet filter.
Pull the cap of the lint filter.
will not freeze during winter.
and close the cap until you hear a click sound.
damage the fabrics or the washing machine.
•• Thaw out the door using a hot water cloth.
out the drain hose inner part with the hot water.
immersed and wait for an hour.
Wash programme for an hour.
repeat stpes 1 to 2.
press the Start/Pause button to run the Spin.
firmly and evenly on the floor.
ensure that they are tight and secure.
to prevent it from coming out during drain.
into the pipe as far as the drain hose flange.
into the pipe 2-5 cm past the flange.
Load is too large for the drum.
drum and the door closes easily.
machine as soon as the cycle is complete.
•• Hot water rinse can set wrinkles in garments.
Check the supply hose connections.
Supply hoses may be kinked.
are turned on all the way.
door and drawer are open.
preventing it from closing completely.
•• Check supply hose connections.
Water level is too low.
to achieve the best wash performance.
turn the washing machine on.
Water supply is turned off.
•• Turn both hot and cold taps fully on.
Controls are not set properly.
the door and press the Start/Pause button.
Door or drawer is open.
should be on a dedicated branch circuit.
where it stopped once power is restored.
Control needs to be reset.
after a cycle was set.
Washing machine is too cold.
•• Ensure that the drain hose is not kinked.
•• Use the front-loading washing machine.
optimal results for the selected programme.
only an estimate. Actual time may vary.
•• This machine requires very little detergent.
Use the provided detergent measuring cup.
•• Run the Tub clean programme regularly.
fabric softener before the final rinse.
button to start the cycle.
error message is displayed, call for service.
area is free of clothing or other obstructions.
Start/Pause to start the cycle.
message is displayed, call for service.
•• Make sure that the water taps are fully open.
Water inlet filters are clogged.
•• Clean the inlet filters.
The load is too small.
machine to balance the loads.
•• Wash articles of somewhat similar weight.
The load is out of balance.
•• Unplug the power plug and call for service.
machine, and call for service.
A motor error has occurred.
error code persists, call for service.
•• Run the Tub Clean programme.
being operated without a fullsize washing machine.
•• Pour warm water in the drum.
Extra Rinse button for three seconds.
UNIVERSAL/MULTIFLEX LAUNDRY ACCESSORIES Model No.


President Cosgrave conducts his election campaign after collapse of rebel movement. Ireland.
Item title reads - Freedom of Speech Restored. Collapse of rebel movement now permits President Cosgrave to freely conduct election campaign. Ireland.
President William Cosgrave walks through the crowd with a group of supporters. M/S of him speaking from a platform, C/U of him talking enthusiastically. L/S of the large crowd in front of the platform.
Korean war ends as United Nations and Communist signatures are put to armistice document.
Footage of the new 'Freedom Bell' destined for Berlin.
Mountbatten receives the Freedom of the City of London.


A North Carolina furniture maker reviews Katana®.
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text:
Southwark NewsNewsMan charged with manslaughter of teenage girl in Camberwell
Man charged with manslaughter of teenage girl in Camberwell
Kevin Quinn (14 July, 2018)
Twenty-one-year-old man due to appear before magistrates today Saturday July 14
A Camberwell man is due to appear at court today after allegedly killing a teenage girl.
Twenty-one-year-old Oluwaseyi Dada was charged with manslaughter yesterday (Friday July 13) after police were called to Brisbane Street the day before at 12.16pm, where the seventeen-year-old victim was fatally stabbed.
Paramedics and an air ambulance attended, but sadly the girl was pronounced dead at the scene at 1.02pm.
Dada, who lives on Brisbane Street was arrested at the scene.
Officers have said they believe the suspect and victim knew each other, and a weapon has been recovered.
Dada is due to appear at South London Magistrates' Court today Saturday July 14.
A post-mortem examination is also due to held today, as formal identification of the seventeen-year-old girls awaits.
Anyone with information should call police on 101 quoting CAD 3429/12JUL or Crimestoppers anonymously via 0800 555 111.
You can also visit https://crimestoppers-uk.org/give-information/forms/give-information-anonymously or tweet information to @MetCC.
CamberwellstabbingOluwaseyi Dada
Burglar from Old Kent Road banned from the City of London until 2031
Teenager 'raped by two men' near Peckham Rye station last night
Police looking for two men after Millwall and Crystal Palace fans clash
Fishmongers' Hall: prisoner rehabilitation event to be scrapped after London Bridge killings

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: I want to color candle which is not touching 5EMA I want to highlight candle which is not touching 5EMA in trading view. kindly help me with it

A: Try this:
//@version=5
indicator("My Script", overlay=true)

EMA5 = ta.ema(close, 5)
bgcolor(low > EMA5 or high < EMA5 ? color.new(color.green, 90) : na)

redpajama_set_name: RedPajamaStackExchange


text:
Q: Test what happens when something clicked (jest) I am jest beginner on react, how to know when I should mock something? For example inside 'ListItem' I have 'click me' when that is clicked under that will come 'cameras' dropdown, so if I should check what happens when 'click me' is clicked or what it contains. I need to mock this or something else? At the moment with my code I am verifying component to be there.

import {
  List,
  ListItem,
  ListItemText,
  ListItemSecondaryAction,
  Collapse,
  IconButton,
  MenuItem,
} from "@material-ui/core/";
export const SelectionList:

interface SelectionList {
  actionArgs?: string | undefined;
  onUpdateClick: (e: any) => void;
  onDeleteClick: (e: any) => void;
  onDetailsClick: (e: any) => void;
  action: string;
  name?: string;
  identifier?: string;
  classes: {
    button_basic: string;
    formControl: string;
    selectionCard: string;
  };
}

React.FC<SelectionList> = (
  props
) => {
  const itemListCollapseKey = props.action + "-itemlist-collapse";
  const [collapseStates, setCollapseStates] = useState({
    [itemListCollapseKey]: false,
  });
  const dispatch = useDispatch();

  const handleExpandClick = (
    event: React.MouseEvent<HTMLDivElement, MouseEvent>,
    key: string
  ) => {
    setCollapseStates({
      ...collapseStates,
      [key]: !collapseStates[key],
    });
  };

  const listItems = (
    key: React.Key | null | undefined,
    content: SelectionList | undefined | string,
    element: SelectionList
  ) => {
    return (
      <MenuItem
        key={key}
        selected={isElementSelected(element)}
        button
        onClick={(event) => {
          selectElement(element);
        }}
      >
        <ListItemText primary={content} key={key + "-litext"}></ListItemText>
        <ListItemSecondaryAction
        // p={1}
        >
          <IconButton
            onClick={(e) => handleDetailsClick(e, element)}
            aria-label="details"
          >
          </IconButton>
        </ListItemSecondaryAction>
      </MenuItem>
    );
  };

  let childList: React.ReactElement | string = "";
  if (data && data.length > 0) {
    childList = (
      <Collapse
        key={itemListCollapseKey}
        in={collapseStates[itemListCollapseKey]}
        unmountOnExit
      >
        {data.map((el) => (
          <List key={keyFromEl(el) + "sublist"}>
            {listItems(keyFromEl(el), el.name, el)}
          </List>
        ))}
      </Collapse>
    );
  }

  return (
    <List component="div" data-testid="SelectionListt">
      <ListItem
        key={props.action + "-header"}
        button
        onClick={(event) => {
          handleExpandClick(event, itemListCollapseKey);
        }}
      >
        click me
      </ListItem>

      {childList}
    </List>
  );
};

My testing:

import "@testing-library/jest-dom/extend-expect";

function handleUpdateClick(event: any, type = "") {}
test("test", () => {
  render(
    <Provider store={store}>
      <SelectionList
        classes={{ button_basic: "", formControl: "", selectionCard: "" }}
        action={"cameras"}
        actionArgs={""}
        onUpdateClick={handleUpdateClick}
        onDeleteClick={handleUpdateClick}
        onDetailsClick={handleUpdateClick}
      />
    </Provider>
  );
  const SelectionCardElement = screen.getByTestId("SelectionListt");
  expect(SelectionCardElement).toBeInTheDocument();
});

A: I'd suggest you view components as separate testable units. So that when you're testing ListItem - you test all ListItem functionality. Then when you test your SelectionList - you mock ListItem component and only test all SelectionList functionality.
Then you will test how these two components integrate with each other by creating integration tests that don't focus on implementation, but rather what's being rendered on the page, what user can actually see.
UPDATE
What I mean is (in pseudo-code):
// ListItem.spec.jsx
it.todo("list item renders");
it("list item triggers click callback when clicked", () => {
  const onClickCallback = jest.fn();
  const elem = render(<ListItem onClick={onClickCallback} />);
  elem.click();
  expect(onClickCallback).toHaveBeenCalledTimes(1);
});

and
// SelectionList
it.todo("selection list renders");

As for how you mock, the simplest way would be to do something like this:
<SelectionList listItemComponent={ListItem} />

or
<SelectionList listItemComponent={<ListItem props="bla"/>} />

etc.


text:
Sławoj is a Slavic given name consists of two parts: "sława/slava" - which means "fame", and "woj/voj" - which means "war, warrior". Alternative forms: Wojsław, Vojislav. The name may refer to:

Karel Slavoj Amerling, a Czech teacher, writer and philosopher
Sławoj Leszek Głódź, a Polish prelate of the Catholic Church
Felicjan Sławoj Składkowski, a Polish physician, general,  Minister of Internal Affairs and former Prime Minister of Poland
Slavoj Žižek, a Slovenian continental philosopher and critical theorist

See also

Slavic names
Slavoj

Slavic masculine given names
Polish masculine given names

redpajama_set_name: RedPajamaWikipedia


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For pricing and availability, please email us at frontdesk@advantage-inc.com.


text:
TeacherManagement
From Executive Director to Executive Coach
Caroline Kim Oh was a teenager when she arrived in this country with no knowledge of the language and worked her way up to a job as head of a national nonprofit organization. Now she's using the lessons she's learned over the years and helping others as an Executive Coach.
What is your job title and what industry do you work in? How long have you been doing this job?
I am an Executive Coach who works with clients who are (or want to be) leaders in the nonprofit sector. As a coach, it's my job to provide time, space, and structure to help my clients set and achieve their goals. I've been doing this work full-time for about six months, but I've been an informal coach and advisor for most of my career.
How would you describe what you do? What does your work entail?
Coaching has a lot of aspects – I ask questions, I really listen, I act as a brainstorming partner, and I help my clients come up with their own answers. When requested and appropriate, I also share my experiences as a nonprofit leader and a working Mom, and I give feedback on resumes and strategic plans, but it's important to remind my clients that I'm giving my opinions, not the answers. I help my clients sort through the clutter of their everyday lives and figure out the path that makes the most sense for them.
Are there any misconceptions about your job?
I've heard Executive Coaching described as a cross between therapy and consulting, but that's not quite it. I'm not there to help my clients heal or resolve their past issues, or give advice. I'm there to be a partner and make it easier for my clients to use the resources that they already have. It's not my job to come up with the answers – they do that on their own – but I help to make it possible.
What is your ethnicity and gender? How has it hurt or helped you?
I'm an Asian woman and an immigrant. When I was younger, that made me very self-conscious – I wasn't confident about my writing or my ability to speak like a native English speaker. I was definitely jealous of people who grew up here or moved to the States earlier and didn't have the difficulties I had. As I've gotten older, though, I've realized that nobody cares if I have an accent. I no longer feel like I have to prove anything to anyone.
Being a woman has its own challenges. In the work world, I felt people often didn't take me as seriously as I wanted because I'm a woman and I'm small and I don't look like I'm going to be the person that has command of the room. Also, while I believe that I was born to be a Mom, I somewhat resented having to "clip my wings" to have kids. I love being a Mom more than anything else in the world, but I also love my career, and it's impossible to balance both and feel completely satisfied in both aspects of your life, all the time. Luckily, all those experiences inform and enrich my coaching.
What was your journey to doing this kind of work? How did you get here?
I came to this country from South Korea when I was in middle school, not speaking English at all. It was hard – my parents were very supportive, but they worked long hours and didn't know how things worked in the United States, so I had to figure a lot out on my own. I was very lucky to have older cousins help me with my college applications or even take me into the city to see a movie.
While I was in college, my brother was injured, and it really made me think about the importance of having a job that makes a difference. I just couldn't figure out how. I thought about medical school, but I hadn't ever taken a science class, and I thought about being a public interest lawyer, but I hadn't really prepared to go to law school, so I took a job at a nonprofit for a year. I immediately fell in love with the work and the people who do it, went back to graduate school for a degree in nonprofit management, and then landed at iMentor, where I worked for 12 years.
iMentor was perfect for me – the organization pairs working adults with young people from low-income communities to help them the way that my cousins and friends helped me when I was younger. I'd also noticed in college that a lot of other kids had opportunities I didn't – I'd spend the summer working at my parent's store, while they were visiting Europe or Asia or doing nice internships. iMentor helps kids like me access caring adult mentors connect them to more opportunities, skills and knowledge. I loved that.
At iMentor, I went from Program Director to Executive Director to President in a rapidly expanding organization, got married, had kids, and somehow found myself as an accidental advisor to nonprofits and nonprofit leaders. I had people calling me all the time, asking about staff development or fundraising or board development or work-life balance. Becoming an executive coach felt like a great way to focus on that part of my work and make a living doing it.
Do you love what you do? Do you think you've found the right path?
I absolutely love what I do. I love the sessions – meeting with my clients and really listening to them and working with them. I love the process of developing the coaching relationship and getting to know my clients deeply. My clients have made life-altering decisions in their sessions with me and even I'm amazed at times by what we've been able to accomplish together.
What is the single most important thing you have learned outside of school about the working world?
I often find that my clients underestimate their own strengths. They gloss over all the things that they're good at and focus in on their weaknesses, because that's where they want to improve. That's important, but it's as important to acknowledge and celebrate the areas where you are strong.
What kind of challenges do you face and what makes you just want to quit?
I consider myself a 40-year-old intern right now, because I'm learning by doing, and my rate reflects that. The money that I make as a coach is nowhere near the salary that I made – or could make – as an executive director. In exchange, I am able to control my work schedule, and work only 2-3 days a week, which allows me to focus on other aspects of my life, including caring for my young kids. I'm lucky to have a dual-income household so that my income can be a supplement instead of the primary income, but the pay differential is a major consideration for someone entering this field. My income will steadily increase over the next couple of years, but it would be hard to support your family on just this.
What's a rough salary range for the position you hold?
Coaches' pay varies. I've heard of coaches who only charge $50 a session and others who charge as much as $500 a session. It sounds like a lot, but that pay covers not only the work I do during the sessions, but any research that I do or time that I'm available over the phone and email between sessions. Coaches also spend a lot of unpaid time on business development: networking, speaking, writing, and meeting with potential clients. Many people end up supplementing this money with consulting work or freelance work.
If you could write your own ticket, what would you like to be doing in five years?
Right now, I'm finding that I really love the work and I'm getting better and better at it – I'd love to become one of the best in the field , but I don't feel a need to become a big corporation and have other coaches working for me. I'd rather use talks and articles to reach those people who I can't coach and share the lessons I've learned. In all honesty, though, I have no idea where I'll be in five years. It's enough for me that I'm enjoying the work that I do now and that I'd like to keep doing it.
Learn more about Caroline Kim Oh on her blog, LinkedIn page, or Twitter account.
DiversityJobs.com
Doing Good While Doing Well
Property Manager Creates His Own Path
ceze101 says:
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel."― Maya Angelou.
That is the quote that came to mind when I read your story. Caroline, Your story is really inspiring. It's amazing how you're impacting these kids and change their lives for the better. Students from low-income may have their downfall because they may not be able to control all the events that happen in their lives. But knowing that they have a mentor that cares about their future is the greatest feeling. Being part of something so big like an imentor is wonderful. You're surely a hero. I really admire what you're doing and standing for.
I myself arrived to the country with no knowledge of the language. I was born and raised in Haiti. I was 13 years old when I came to the States. Now, I'm 20 years old and I will be a senior at Florida Gulf Coast University in less than 2 weeks. My goal is to become a physical therapy. I absolutely love the field and I like the idea of making a difference in people's life .I'm first generation student and live with a single parent.
My mother was also working long hours and she was supportive just like your parents. I also had to figure a lot out on my own too. I had to learn from my own experience. It was frustrated at first because I did not have a mentor or someone to look up to.
That is why I think the work you're doing is really great. I like how you said you'd rather use talks and articles to reach those people who you can't coach and share the lessons you've learned. I was fortunate enough with a computer and internet that how I learn about colleges and opportunities. Reading your story also made me realize how important it is to acknowledge and celebrate the areas where I am strong. I'm always focusing on my weaknesses and always want to improve them.
Thank you Caroline Kim Oh.
Thank you so much for sharing your story. I loved reading this comment, and loved that we have so many similarities. 🙂 I was also 13 years old when I first arrived in this country, and I also LOVE Maya Angelou, ever since I discovered "I know Why Caged Bird Sings" in my public library. Congratulations on your well deserved success, and wishing you and your family continued success!
Eric Shannon says:
Congratulations Caroline on following your heart and making it work, well done!!
tara linh leaman says:
CC!–the way you connect the dots of your personal and professional
journeys resonates deeply…we all have a story, and yours is
one that affirms that while life can be unfair, it can still be very good…the Goddesses were with you, yes; AND you put in a whole lotta of
damn hard work(s), indeedy…kudos and write on–tara linh leaman
luis martinez says:
good job Kim, keep it up 😉
Thanks Luis. 🙂
Justin Juarez says:
I love her story and how she went from nothing to something. Being that my family is from from Mexico, my grandparents and parents know a little bit of the struggle that she had to go through. That whole idea is what caught my eye, and it is also what has inspired me to be the best at life that I possibly can. Making the most out of the worst situations, and putting in hard work to achieve my dreams.
Thank you so much Justin. Wishing you and your family the very best!
Enok Kim says:
When i read this article, two words circled my mind : hard work and patience. This article represents how anyone can become someone impaction.
Caroline's life story definitely shares my experience. First of all, I saw my myself when Caroline said that she was not confident in her writing. When it comes to writing papers or even writing small comments online, I still frighted. Regardless, how much i try, I feel like i am a horrible writer. But reading this article encouraged me to step up and not care about others. Yes, my writing can be bad, but I have other ways to deliver my ideas and strengths in other areas.
In addition, similar to Caroline, my life is immigrant journey. I moved to Kazakhstan when i was seven. Grew up as a foreigner in the worst neighborhood in Kazakhstan, I had numerous incidences to end my life. Learning Russian, adapting its culture was difficult. In addition to such different lifestyle, I moved to California for college. Being alone in United States and knowing very little about the culture and the language, i had to go through the similar challenges as well. I also used to question, "why can't i grow up in one place and learn the language easily, speak fluently without any accent."
Seeing Caoline's life story, I realized that I too can achieve my dreams. If a man is will to put hard work and be patient, no language or cultural obstacles cannot stop a man's dream.
Wow Enok, what an amazing story.. Just from this bit, I can see that you are a strong, thoughtful and intelligent person who will be successful in whatever you choose to do. And your accent can make you more memorable and interesting. 😉 And remember- we will get better and better at writing more we write, and we can always ask for help from someone who's been at it longer than us! 😉
Reading this question-answer article, I couldn't help but notice how alone Caroline must have been when she arrived here due to her lingual skills.
She worked hard, studied, and before she knew it, she was working a job she loved. This genuine person sparked in me what I thought was a life everyone is bound to have, but I was wrong; no, the spark meant something else: persistence.
I can imagine Caroline being a very persistent girl and having an awareness of opinions. Her thought process was that of not many, but still quite alot of people in this country. That's why she is where she is. Through getting there, she received alot of help which reminded me why I was here – I need help. And so do the thousands of others who are commenting here. We're all in need of help, or so we think.
Art- thank you for your wonderful comment. In looking back, it all seems to make sense and planned out, but honestly, it wasn't like I had carefully mapped out my career. As I got older, however, I became less worried about how I appeared to others, and less ashamed to ask for help when I needed it. I think that helped me connect to lots of people who supported me, mentored me, and opened doors for me. Best of luck to you!
Claudia Mendoza says:
I too came here as an immigrant when I was younger, I am now 19 years old and in college. I connected with your story in the sense that I too know what it feels like to struggle to learn a new language and fit in. My parents also had to work long hours while I was growing up and just like you I learned much of the American ways on my own.
You tell your story with such a passion that I couldn't help myself but be captivated as I read. I hope that someday I can be able to talk about my job like you talk about yours. I am currently pursuing a degree in Biology and hope to gain acceptance into Medical School. Your story gives me hope that someday I can be as successful and as driven as you no matter where I came from.
Dilnoza Inoyatova says:
Reading this article really brought me back to 10 years ago. My family moved to Omaha, Nebraska from Uzbekistan. I was only 9 years old. I didn't speak the language, I didn't have any friends, I didn't know the culture, and I didn't know how I would adapt. As I started my journey in America, I was learning English, making friends, memories, and I was finally adapting to this new life. I felt so alone, stupid, and felt like a loser. Instead of staying negative, I decided to make something of myself.
I studied everyday, perfected my English, got involved, made a lot of new friends. By the time I got to high school, I was already involved in student council. From there, I joined many clubs and organizations. By my senior year, I had been a President of 2 clubs, VP of 2, Treasurer of 1, and I started my own club(Warriors Assisting the Community) my junior year. Started working with Special Olympics, Ronald McDonald House, the local Hospitals. I ended up with over 500 hours of service hours. All the people, and things that were obstacles for me, I got rid of. I decided to only remain positive. Living a positive life has provided me with many opportunities that I wouldn't have received.
Now, I am going off to the University of Arizona in a month. I will be studying Neuroscience with a cognitive emphasis, and I am so excited to prove everyone who thought I could not do it wrong. If you work hard, and believe in yourself, you can achieve everything.
I too came to the U.S. as an immigrant. although I did not struggle with language or writing because i came at very early age, I did struggle because i was raised in a different culture and i was not to confident with myself. reading this article gave me a lot of inspiration to becoming who i want to be.
Nelly Waribe says:
Here is an enriching story of an immigrant woman that arose from unfavorable circumstances so that she may live a fulfilling life. Caroline Kim defied all odds stacked against her and continue to do so in a noteworthy way. It instills in me immeasurable hope that I also can be a Caroline Kim. A woman full of zeal and diligence. A woman that knows
her worth and doesn't settle for less. Doesn't settle for mediocrity. Doesn't settle for an unpassionate career. A woman that wasn't born in this country yet thrived here. A woman that belongs in the minority group yet there is nothing minor about her. In all that she is and does, she generates significance. I,also, can be that woman.
I was born in Kenya, Africa but migrated to the United States when I was nine years old. Although I came here knowing how to speak/write in English, it was minimal so I had to be placed in an English as a Second Language (ESL) program. Similar to Kim, I did not feel
confident in my ability to speak or write like a native English speaker. This fear operated throughout elementary school so much so that I never raised my hand in class. Gladly, I have outgrown this fear as a college student but it took years to overcome it.
Growing up as an immigrant child, I have seen my parents struggle and work extremely hard to enable my siblings and I to have a better life while also supporting extended family members in Kenya. All of this has ignited a fire in me to be all that I can be. I cannot and will not let my parents, my community, my nation, or myself down. I will uphold the high
standards I have for myself and even supersede them. I want to make a major difference
in the world around me enjoying what I do. Like Kim, I want to pursue and furthermore take a hold of my dreams, not being afraid to steer into a different course so long as it leads me to where I want to be. I can be that woman.
LetMeBeGreat says:
I'm glad you followed your heart Caroline. I can only imagine how hard the transition must have been for you. I also came to this country at a very young age and it is extremely difficult.
For starters, I came here from the Caribbean so I had to adjust to the ever changing weather, and even though I speak fluent English, I always find myself reverting to my native language.
Like your parents, dad also works long hours and he is very supportive, but he can only do so much. I am still trying figure a lot out on my own too and it is very frustrating sometimes because I have to learn from my own experiences
glmariajose says:
I felt so identified when I read this story, I also came to the U.S when I was a teenager and I did not know how to properly communicate in English. Being born and raised in Mexico, and coming to the US for college was not easy. Although it was my decision, I did not realize the struggle I was going to experience until I arrived here. I had such a hard time trying to pass Composition, History, Math, and even Art classes, but I was not going to give up. I came here looking for a fresh start, looking for opportunities that my hometown could not offer. I tried my best and I succeeded. Although it was very hard trying to avoid being self-conscious about my accent and other communication skills, I did it. I graduated from UTSA in Communication Studies. I am trying to go for the Master's program and I know I still have a lot to do to get to the top. I need to continue my education in order to be a professional and to succeed; to be someone in this world.
Caroline is such an inspiration for me and for many others that haven't had it easy in the US. She is the perfect example of success through hard work and consistency.
Sheilah Otieno says:
Reading Caroline's story as an immigrant myself, I always wondered if people are more interested in my accent or my actual speech. Caroline was able to overcome my worst fear which is public speaking because of my accent and went on to lead a happier more fulfilled life. She is my hero because I can relate to what she is saying more because I am also an immigrant. I came here 4 years ago and went through the whole high school experience and everyday as an immigrant I wish I would have migrated in my childhood just to be further along like most people my age. I am 18. Your patience and perseverance is admirable. Thank you for making me believe that every American immigrant can live the American dream through hard work and perseverance.
Sebastian Zhang says:
I love this story because it is so inspiring. The language barrier is such a big obstacle for all immigrants. It takes years to learn English and another few more to fully understand the slangs and references. On top of the that, you must have to learn about American culture to fit into society. I relate to your life struggles because I too was a first generation immigrant when I first came to United States; and it was difficult to jump from East Asian characters into Latin based alphabet.
In addition, your decisions to be happy rather than pursuing wealth is also fascinating. It is very easy to fall under the illusion of percieving money as the ultimate achievement, but you chose split time between work and other things that makes you happy. Your persistance and ability to find happiness really touched me.
dowen kabula says:
Reading this article gave me hope and encouraged me. As an immigrant, I can relate to a lot of things she said; like about how absent our parents are, because they are out there working and trying to provide, about the language, I was a teenager when I arrived in the US too, and I was (am still) jealous of the privilege people have to be born here (came here at a young age) and speak English.
It was hard (still is at some level) to believe that I will become someone, realize my dreams.
But I guess this article is one proof that I can, she did it, I also can do it.
Akquaa says:
As someone that came to this country at younger age, I can completely relate to her struggle of having to assimilate into American society. Like her, my mother had to work really long hours in order to provide for my siblings and I. I sympathized with the challenges she felt as a woman in the workforce because I too have had may incidence in my life where I wasn't taking as seriously because of my gender. Overall this was a very powerful story and I learned a lot from her experience.
Josephine Richard Masandika says:
Caroline, your story touched me so much. In a lot of ways, I see myself in you. I too came to the United States as a teenager. The only difference is that I moved here on my own, which had its own challenges. I am still in school and reading your story made me believe that I can make it too. All the work will be worth it.
I moved to the US as a 17-year-old and went to high school in NY. Learning the language while in high school, and competing with students who have been speaking the language all their lives was by far the hardest thing I had to do. I took AP classes, spent 3+ hours every night finishing homework that took other students an hour or less. I eventually flourished, got into college and studied Biology and Neuroscience. Because I was here on my own, I had to work while in school so that I can provide for myself. I had many instances when giving up felt easier than working harder. But I kept going, graduated college with a BA with honors in Biology and Neuroscience and I am now on my way to get an MS in Bioengineering.
Reading your story made me feel like I am not alone. Working through the struggles that come from being an immigrant and a woman makes us stronger. 'Learning by doing' has also been my motto for some time now. I implemented it through every new challenge I faced. For example, Learning how to do taxes, getting health insurance, apartment hunting etc. The fact that you chose a line of work that helps others is even more inspiring. Good luck on your journey Caroline.
Odna says:
She inspires me a lot. As an asian girl who came to the USA to study at her age of 20s, I think my accent is still a barrier to communicate others who speak fluent in English. After reading her story, I realized that this is my uniqueness. There is no reason to shame of it.
I'm glad she found her passionate job. It's important that people need to do their passionate job and they have to do what they want to do. Everybody deserves happiness. Unfortunately, not everyone can do the job they wanted. However, the organization that Caroline works helps the individuals who has issues to access education and more opportunities. This would be a bridge for young adults to achieve their goals for their bright future.
After I decided to come to the USA, I was still not sure that I made the right decision. I had lot of nights with tears, missing my families and friends. However, discovering about individuals like Caroline who is hard worker, brave and passionate about her dream is building my confidence more. Life is full of adventure.
Anna k says:
Caroline's story is truly inspiring, and especially touching when I think of how she can easily speak out her past struggles so confidently and honestly now.
In addition to linguistic barrier, experiencing the social and cultural shock is definitely a major obstacles for many new comers like us. In this process of adaptation and learning, some of us have the privilege and luck to have friends and family to support us and guide us through, and it is important for people who have struggled through to pass on their faith and experiences to others on a similar path — for the difficulty can only be understood by those we have experienced it. Therefore, I admire Caroline a lot for her dedication in this career of coaching; whether it is specific to transiting into a new environment or not, she is using her past experience of struggles to understand and help the others wandering in confusion and uncertainty. A spark can only be kindled by another source of fire, I believe Caroline's story and career did light up and encourage some of us here.
For me personally, the obstacle I identify the most with her would be how she feels a short Asian woman is usually not taken seriously. As I have experienced in team work training and leadership programs, being a short East Asian female, in addition to my non-native accent, I am usually not the more noticeable one in the beginning, or even can be labeled as being 'weaker' and 'unimportant' from the beginning. However unfortunate this reality is, it is utterly comforting to see Caroline embarking on her career and being able to coach others on life decisions — because it means people trust her and believe in her; she is an empowered woman after years of working hard and establishing her career. Therefore, this interview made me realize that no matter how people perceive you in the first place, you cannot use it as an excuse even though it is a legitimate difficulty; the only way out is to know what you want to achieve, and work hard for it.
I am glad to have read this piece of interview with Caroline, as it is comforting and encouraging to know someone that has successfully tackled the same struggle I am having right now. Most importantly, her honesty and willingness to share have truly motivated me to hold a positive attitude to whatever comes in the way. Thank you Caroline and the team for such a fantastic interview!
Cassidy Moore says:
Amazing story Caroline, although I was born and raised in this country, I can relate to your story because I come from a Spanish, Italian, Polish family, My grandmother spoke of stories when her parents migrated to this country not speaking a word of English and how they would listen to radio shows and copy what they were saying. Growing up in a close culturally driven family provided me with the foundation to be compassionate to those who didn't speak English and provide a safe friendship. One friend growing up spoke only Chinese, we had so much fun together that the language wasn't a barrier between us. It always fills my heart with joy when someone can change the lives of children with just dedication, work and kind words! Great job Caroline.
Deyanira Enriquez says:
Growing up, I was doing a lot of things that my parents or grandparents had never done. My grandparents had immigrated from Mexico, so they had no knowledge of the process of higher education. My mom had me at a young age, and with the loss of my father, was not able to finish school. So, applying to colleges, for scholarships, navigating a college campus, along with other things became a lot of trial and error for everyone, including my family. As a first generation student, Caroline's lack of experience hit home for me. Learning as you go became the name of the game.
I think learning as I went was an important lesson for me. It taught me that there is always more to learn, and there are plenty of ways to better yourself in every aspect of your life.
I like Caroline's story because it mirrors something I currently do and want to continue doing. I currently coach high school track. I have been a long-time fan of the sport. Being a coach has allowed me to grow as an athlete, a teacher, a mentor, role model, and cheerleader. Like Caroline, I love the process of learning about an athlete and how they are best coached. Seeing this translate onto the track is something very special and the ultimate payoff. As she points out, it is never really about the monetary gain, but the real-life change you get to make in another person's life.
As a result, I decided to study Sport Psychology to be able to tailor the way I coach and work with athletes. Sport and Performance Psychology opens doors to working with the military, corporations, and professional sports teams. My ultimate goal is to maintain the same mindset as Caroline, no matter what my final destination in the field may be.
Thank you, Caroline, for the differences you make in others' lives and career goals, and also for the lives you are touching with your post.
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After a way too long hiatus, I hope to return to a few of the more popular titles, specifically Gentleman Scholar and My So Called Fairytale Life. May you all have a safe & happy Independance day!
They say still waters run deep, if this be true I reach depths unmeasured. I hold within many secrets and desires that go unspoken, though my pen and paper provide some solace the undercurrents still churn. For so long I have had only my writing to provide release, allowing others to control my behaviors and understanding. Now I find myself in an ever growing storm, unable to gather a heading I float aimless amongst the turbulent waves. A lost soul in search of a soul mate, a lover and a friend, I find peace in expressing through words and sharing with you.
In these pieces I publish you will find many short stories from my past, novels from more recent times and articles that effect me constantly. While I do hope to provide you, the reader with quality reading, know it is more of a therapy for myself. If I had to hold it all inside I would surely have exploded somewhere back in the 1990's.
Now, I am a married, mother of one son. Amongst my interests are reading & writing naturally, music, movies, Gaming, nature, pretty much anything at least once, twice if it doesn't hurt too bad. I created Lucia Ashton Bain in the 80's, she always has been my alter ego, or ideal self. So I hope you enjoy, I know I am enjoying writing for you. I tend to photoshop images to fit my thoughts and to help give the reder a sense of the story. I also try to keep my language, shall we say, soft core? lol Not overly fond of certain terms.


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Sparkling Hills Resort, Gold Emotion Aboard for My Yacht® Cannes – Glacier Films launch party, co-hosted by Hayden Christensen
News / News / Sparkling Hills Resort, Gold Emotion Aboard for My Yacht® Cannes – Glacier Films launch party, co-hosted by Hayden Christensen
Los Angeles, CA May 11th, 2013 – My Yacht™ Cannes welcomes two additional partners for its second outing to the Cannes International Film Festival, as Sparkling Hills Resort and Gold Emotion join the launch party for Glacier Films, the new production company from brothers Hayden and Tove Christensen.
This marks the first collaboration between My Yacht™ and Sparkling Hills Resort,the whole body wellness retreat nestled in the mountains near Vernon, B.C., Canada, that overlooks Lake Okanagan. The 149-room luxury resort is European in feel, not least due to its creation by the Swarovski family and the use of $10 million of Swarovski Crystal elements that are infused throughout the property.
Continuing the sparkling theme, Gold Emotion (nee Luxor) continues its long-term collaboration with My Yacht™, pouring its popular 24-karat gold-flecked champagne, while CEO JC Rousseau, will present the Christensen siblings with a custom engraved Jeroboam to commemorate the occasion.
"Sparkling Hills is a world-class resort that immediately saw the value in participating in this exclusive event, the value of which is underscored by Gold Emotion, returning once again to My Yacht™ and strengthening the well-established partnership between these two unique brands."
The invitation-only reception, from 9.30pm – 2am, May 19th 2013, will be held aboard the luxury 46m FeadshipsuperyachtHarle, moored on Quay Albert Edouard, adjacent to the Palais des Festivals. Guests aboard will include members of Renovatio, the Russian backers behind the new company, actress Rachel Bilson ("How I Met Your Mother", "The OC") and directorSarikAndreasyan who will lens international film star Hayden Christensen ("Star Wars", "Jumper") in the shingle's first production "American Heist", a remake of a 1969 Steve McQueen movie. Filming begins in June in New Orleans.
For more information please contact info@myyachtgroup.com or visit myyachtgroup.com
For more information on Sparkling Hill Resort, please visit: sparklinghillresort.com
For more information on Gold Emotion, please visit: goldemotion.com
For more information on Glacier Films, please visit: glacierfilms.com
About My Yacht™ Group:
My Yacht™ Group creates turnkey, luxury hospitality and branding opportunities on board private superyachts at premier international sporting, social and artistic events. My Yacht™ Group is the result of twenty years spent working in the fields of sports and entertainment sponsorship and experiential marketing, creating long-term strategic partnerships with luxury and aspirational brands that showcase their products and entertain their top clients, while mixing with a highly targeted, pre-qualified guest list at invitation-only events.
Current My Yacht™ Group events can be found at: Miami International Boat Show, Cannes International Film Festival, Monaco F1 Grand Prix, Monterey, CA's Concours d'Elegance, Monaco Yacht Show, Fort Lauderdale International Boat Show, Abu Dhabi F1 Grand Prix, and Art Basel Miami Beach. Non-yacht events include My Yacht™ Club at the USA F1 Grand Prix in Austin, TX. Planned new-for-2014 events include during Hong Kong Art Basel and Singapore F1.


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(5523) Luminet est un astéroïde de la ceinture principale du système solaire, découvert le  par l'astronome américain Henry E. Holt et baptisé du nom de l'astrophysicien français Jean-Pierre Luminet en hommage à ses brillants travaux en cosmologie effectués en tant que directeur de recherche du CNRS.

Voir aussi

Lien interne
 Liste des planètes mineures (5001-6000)

Liens externes

  Le système solaire - Les Astéroïdes

Références

Astéroïde de la ceinture principale
Planète mineure découverte en 1991
Luminet
Objet céleste découvert par Henry E. Holt
Objet céleste découvert à l'observatoire Palomar


A $10 million contract with Raytheon for the Pulse Forming Network means that the newfangled weapon system, which uses electromagnetic energy instead of explosives to fire, is one step closer to deployment.
Imagine a Naval gun so powerful it can shoot a 5-inch projectile up to 220 miles, yet requires no explosives to fire.
That's the Navy's futuristic electromagnetic railgun, a project that could be deployed on the service's ships by 2025, and which is now a little bit closer to reality with the signing of a deal with Raytheon for the development of what's known as the pulse-forming network.
Rather than using explosives to fire projectiles as do conventional naval weapons, the railgun depends on an electromagnetic system that uses the ship's onboard electrical power grid to fire the gun. The pulse-forming network is a system that stores up electrical power and then converts it to a pulse that is directed into the gun's barrel, explained John Cochran, the railgun program manager in Raytheon's Advanced Technology Group.
Essentially, Cochran continued, the process is akin to that of a car's starter, and how turning the ignition sends a jolt of electricity into the solonoid, which then creates a magnetic field in the solonoid/starter system. With the railgun, he said, current is sent into the barrel, forming a magnetic field, and that, in combination with the current, exerts force on a projectile, firing it out of the barrel. At Mach 0.75.
While Raytheon has scored the $10 million project to develop the pulse-forming network, it isn't the only contractor working on such a system. According to Roger Ellis, the program manager for the Railgun program at the Office of Naval Research, the Navy has awarded similar contracts to BAE Systems and General Atomics in a risk-reduction strategy that counts on having multiple contractors attacking a problem in order to arrive at the best possible technology.
One of the main reasons behind the Navy's railgun program is that being able to power the gun electromagnetically is seen as much safer than having to use conventional explosives.
At the same time, because the power for the railgun will come from ships' standard battery banks, the Navy shouldn't have to maintain large amounts of space on board for storage of the explosives traditionally used to fire big guns. Still, that's an issue that hasn't entirely been solved yet, Cochran said. "The main challenge is to get large amounts of energy being stored into smaller and smaller packages," Cochran said, "such that they can be used in a modular and versatile way for multiple platforms."
At the same time, Raytheon and its competitors have to convince the Navy that they've solved all the potential safety problems that can come from having high voltage and high current in close proximity.
The Navy began pursuing the railgun in 2005, and for now, there are only lab prototypes of the weapon. But already the Navy has set a world record (see video below) for muzzle energy used in a weapon--33 megajoules. According to Defense Market, a shot of that magnitude could potentially reach "extended ranges with Mach 5 velocity."
However, Ellis said, the Navy has awarded contracts to BAE and General Atomics to build prototypes that "are more tactical in nature."
And when the railgun is finally deployed, it is likely to be used--or at least be ready for action--in several different kinds of missions. First, Ellis explained, it could be used from a ship to fire inland in support of marines as they come ashore.
At the same time, because the weapon's range is so long, it could allow a Naval ship that features the railgun to defend itself from sea-borne threats long before it can itself be attacked, or from missiles fired from land or sea.
Now it's on to the next phase of the project. According to Ellis, that phase includes demonstrating that it's possible to fire a railgun at a rate of 10 rounds per minute, as well as doing new kinds of thermal and cooling tests. Ellis also said that while the Office of Naval Research has said that the railgun could be ready by 2025, that timing is when the work on the science and technology side of things could be done. Actual deployment could take longer owing to financial and political considerations.


The sequel, minus the definite article, follows on the heels of the fun 1982 exploitation film as Courtney, the younger sister to the star of The Slumber Party Massacre, still suffers from nightmares related to the first film. And rightly so. That one was pretty bad.
The killer, the love-child of Gene Vincent and John Travolta (Grease-era) prefaces his kills with the witch cackle from the Surfaris 1963 novelty hit "Wipeout". In dispatching the scantily-clad cast he spoils the fun – as usually happens in these kinds of flicks.
Despite favoring the look of 60s leather / rockabilly / greasers the driller killer opts for the screaming Van Halen guitar histrionics popular with the 80s, and memorably puts his guitar / drill through the chest of the boyfriend.
Sadly, the Runaways-style girl group cannot live up to that concept, by escaping. However, one does, leaving the film open for a sequel!
This entry was posted in Horror and tagged 80s horror movies, Sequels by Really Awful Movies. Bookmark the permalink.


87 pages covering Nebraska, Kansas and Oklahoma.
87 pages covering Nebraska, Kansas and Oklahoma. The SPV (Steam Powered Video) series is the most comprehensive and up-to-date railroad atlas available. This atlas shows all currently operated common carrier, tourist and major industrial railroads along with abandoned routes. It includes 10 great close-up maps – including Kansas City, Oklahoma City, Tulsa, Omaha and North Platte. Drawn at eight miles to one inch, with two miles to one inch for complex/close-up areas, this atlas has the detail you need. All railroads shown.


SCOTTSDALE, Ariz. -- There's an understanding in Jason Witten's return that he won't be on the field for as many snaps as he's been throughout his career. Witten has indicated to club officials he buys into this concept.
But anyone who believes that snaps involving the future Hall of Fame tight end will be cut by half or more hasn't been paying attention.
"Knowing Witten, I have got to see it," Jones said of a greatly reduced role. "I have got to see it."
Witten has been working out at The Star religiously since he came out of retirement. Jones hasn't seen those sessions, but the word he's gotten has been positive.
"As far as how he looks and his intensity, the reports and descriptions of his workouts right now sound like he is more intense than he was two years ago," Jones said.


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First River Festival Postponed to 2022
River Journal — August 30, 2021
The First River Festival, originally scheduled for Oct. 9-10, 2021 (and which River Journal North featured in our July-August 2021 issue), has been postponed to Oct. 8-9, 2022, according to the promoter. As planned, it will be held at the Paramount Hudson Valley Theater.
According to the festival's Executive Producer Liz Goodyear, First River Festival has been rescheduled to give festival-goers and bands the best experience possible in its inaugural year.
"We envisioned this festival to be a carefree celebration of life as we knew it," Goodyear told River Journal North. "In early summer, it looked like the tides were turning in our favor. However, recent developments with Covid have forced us to re-evaluate, and make the best decision for our audience, bands, crew, and staff."
Goodyear said that ticket holders will be given a full refund.
For further information and updates, visit FirstRiverFestival.com.
Taghkanic Chorale Welcomes New Singers for Spring Season