text:
New Albums of the Summer
Jacqueline Paduano, Managing Editor
Despite interesting times due to a world reawakening from COVID restrictions, the summer of 2021 has had some of the best releases for the music industry in a while, hands down. The industry was seemingly dormant for a long time, with not many radio hits coming out to play, but the summer heat seemed to incite a mass amount of hits. Now that fall has arrived, it's time to recap some of the most influential and awaited releases.
First up is Billie Eilish's second studio album, Happier Than Ever. Since her debut, When We All Fall Asleep, Where Do We Go? fans and critics alike were eager to get their hands on some new Billie content.
On July 30th, the album dropped, and it was widely well–received. The album itself was extremely diverse, with songs of many different genres making their appearances. Her titular song, "Happier Than Ever," was praised for its range and portrayal of Billie's growth as an artist. Critics raved about the newfound maturity in her songwriting and explained that the depth of the album was immense.
Next, we have Solar Power by Lorde. The third studio album from the artist was released on August 20th and it was highly anticipated by fans since Lorde has been quiet for a long time regarding new releases.
However, with Solar Power, Lorde's tone took a total 180 from her usual discography and has a wistful and floaty tone to it. The album was mostly positively received, but there were many appraisals from critics. It emphasizes Lorde's celebrity crisis and her struggle to grapple with the fame she has received, but it is made clear by many critics that the album is overall a little too self-aware and tries slightly too hard to back off from being performative.
A release that was delayed throughout the summer but still widely anticipated was Donda by Kanye West. Many false release dates and a massive release party later, Donda was officially released on August 29th. Although this album was thought to be another one of Kanye's breakthrough works, critics argued on its validity.
Some critics raved that the soul and passion put into the album made it worth the listen, while others felt that many elements were rushed and the final product was way too repetitive and messy.
An example of this is Kanye's song, "Jail" having a part two, titled "Jail pt 2," which made many listeners upset as it was almost an exact replica of its first counterpart. Overall, the verdict was that Donda had its absolute gems, like "Moon" and "Off The Grid,". However, it's arguably some of Kanye's best in his discography and some of his worst as well.
Finally, we have Certified Lover Boy by Drake. This release had very high expectations as it was meant to compete with Kanye's Donda. Overall, though, it failed to meet all of those expectations.
Similar to Donda, Certified Lover Boy had its high points, such as "IMY2." However, the overall mood of the album was exactly what was expected from Drake, and critics claimed that there was little growth to him as an artist through this album as it was similar to most of his previous discography. Critics either loved it or despised it, and there was very little middle ground to those decisions.
Overall, the summer of 2021 was a stellar one for a wide range of artists, as some revolutionary new music was announced. These specific releases emphasize the excitement that swept the world as artists were finally returning, and no matter what reviews they received, were monumental to many audiences.
Review: The Watcher
What's Been Going On, Darling?
Madison Square Garden becomes Harry's House
Monster: A Jeffrey Dahmer Documentary
Coraline: Movies vs Book Review
Spider-Man No Way Home Review
Top Films and Television Shows of 2021
The Multigenerational Story that Captivates Audiences All Over the World
The Affordable Art Show Makes its Way to NYC
Here's What to Watch When Exploring the MCU
Massapequa High School's chief source of news.


text:
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DEBUG = True
TEMPLATE_DEBUG = DEBUG

APPEND_SLASH = False

# Language code for this installation. All choices can be found here:
# http://www.w3.org/TR/REC-html40/struct/dirlang.html#langcodes
# http://blogs.law.harvard.edu/tech/stories/storyReader$15
LANGUAGE_CODE = 'en-us'

SITE_ID = 1

# If you set this to False, Django will make some optimizations so as not
# to load the internationalization machinery.
USE_I18N = True

# URL prefix for admin media -- CSS, JavaScript and images. Make sure to use a
# trailing slash.
# Examples: "http://foo.com/media/", "/media/".
ADMIN_MEDIA_PREFIX = '/media/'

# You really should fill this in for your application!
# see http://www.djangoproject.com/documentation/settings/#secret-key
# Make this unique, and don't share it with anybody.
SECRET_KEY = 'Zcvb456278c'

# List of callables that know how to import templates from various sources.
TEMPLATE_CONTEXT_PROCESSORS = (
    'django.contrib.auth.context_processors.auth',
    'django.core.context_processors.request',
)

MIDDLEWARE_CLASSES = (
    'django.contrib.sessions.middleware.SessionMiddleware',
    'django.contrib.auth.middleware.AuthenticationMiddleware',
)

#INSTALLED_APPS = (
#    'guestbook',
#)

ROOT_URLCONF = 'urls'

ROOT_PATH = os.path.dirname(__file__)
TEMPLATE_DIRS = (
    os.path.join(ROOT_PATH, 'templates')
)

redpajama_set_name: RedPajamaGithub


Steveso Thinks: I've Had the Flu Shot and the Flu!
I've Had the Flu Shot and the Flu!
It seems like every fall the media is bombards uswith public service announcements urging Americans, especially senior citizens to get the flu shot. Like I have done every year, except for the 7 years I lived in Malaysia I got the flu shot. I touted the merits of the flu shot to Kevin, as he never had one in Malaysia, even though it was available, but quite expensive. As a result for first time in his life Kevin also received the flu shot.
Shortly after we both received our vaccinations FDA announced that the flu shots for the current flu season were only 27% effective! So much for my bragging about American medical technology! Now we only had to hope we would fall within that 27% of the population who would enjoy coverage against the flu.
Well to make a short story even shorter we both fell ill with the flu. In early February Kevin came down with full blown symptoms of fever, body aches, muscle pain, cough, sneezing and upper respiratory discomfort. Even though he was suffering quite a bit he still managed to make it to school every day. After a couple of weeks he began to recover, as I felt I had been able to fend it off. No such luck. On one Monday morning I woke up with nausea and diarrhea and a sever cough. It lasted 3 days and I felt great. The next Monday it came back stronger and stayed longer. My cough didn't last but the GI problems lingered for 3 weeks. I guess we were the unlucky 63% of Americans who did not receive any protection from the vaccination this year.
Even though we were both quite sick this year, we will continue to receive the flu shots in hopes that they will be more effective. Who knows? Maybe we actually would have had the flu worse this year, if we hadn't got the shots.
What do Indiana and ISIS Have in Common?
Why is Dental Care in the US So Very Expensive?


Installing time tested solutions that will drain your garden solving waterlogged lawn and soggy muddy garden drainage problems even on clay soil.
Have you got a soggy waterlogged lawn or garden that holds surface water making it muddy?
And what you really really want is a lawn the kids can play out on, without bringing saturated mud into the house.
This is how we drain surface water from your garden and lawn.
First we will arrange to meet to see and discuss your garden drainage problem.
Make an assessment as to whether our French drainage system (installed below the surface described below) will dry out your garden and outline the work involved.
About us. We are garden and lawn drainage contractors specialising in draining domestic gardens, solving waterlogging, soggy lawns, boggy soil and surface water problems with solutions that work, even on clay soil. In most cases without major hard landscaping or raising garden surfaces.
We have not suddenly appeared as a reaction to recent flooding of the Somerset levels and Thames valley or recent record rainfall, we have been installing French drains for many years, both as a necessity and for the past 10 years as a business. We know what we are doing, we can fix it.
What causes water logging and surface water puddling problems?
There are several causes for poorly or slow draining spongy soil, it is a common problem, not just for homes and gardens built on low lying land, floodplain, clay or compacted soil.
Structures you or your neighbour have added, like retaining walls, footings for extensions and swimming pools can all divert surface rain water and underground springs, causing water logging. Probably one of the worst culprits are the old-fashioned non-permeable patios and driveways constructed off printed concrete.
What can I do with my flooded garden?
A lot of time and money can be spent trying to trace the source of the problem, leading to disputes with neighbours, surveyors, the builder who built the extension the landscaper who installed your patio and retaining wall, without considering the effect on garden drainage. The only way to fix it is to drain the water away from your lawn and garden.
How to drain a garden.
This is the system we recommend and install on waterlogged clay based soil.
Based on French drains, its installed under the existing turf or garden topsoil and solves water logging and other garden drainage problems, its easily the best drainage system for clay gardens. The drainage system takes about four days to install and the garden starts to drain immediately. Why put up with a lawn the kids can't play on and mud you can't plant in. The problem won't just go away.
If lawns are waterlogged over the whole area, a French drain installed in a Herringbone pattern is your best bet.
Mark out and dig the main trench from the highest part of the lawn, to the lowest part.
Connect to a Soak away, Sump, or Surface water drain.
Then mark and dig out the side trenches to connect to the main drain, forming a herringbone pattern.
The side drains join the main drain at a 45 degrees angle and are spaced at 10 ft intervals for clay soil and 25 ft intervals for loamy soil.
Fill the drains with wrapped gravel. I/e line the trench with A heavy duty landscape fabric, for sale in the drainage shop, to keep earth out of the gravel and allow water to percolate freely through the gravel, then shovel coarse gravel onto the landscape fabric and wrap the fabric over the top of the gravel.
.........Ever since the Romans used them to solve drainage problems, not much has changed, perforated plastic pipes (holes at the top or bottom, depends on who you ask ) came and went, French drains still work. Why are they are called French drains? Although stone drains date back to the Ark, they are actually named after an American, Henry French a 19th-century judge, gardener and farmer.
Soak away or Sump or Drain?
At the lowest end of the main trench dig out a soak away at least four feet deep filled with chunky gravel or clean rubble and link the main drain to the soak away.
After installing French drains it's important to spread grit sand and aerate the surface.
Aerating the whole area, including over the trenches, ensures surface water drains from the surface into the soil and drainage system.
In most cases laying a new turf lawn over the completed drainage system won't be necessary, the drier grass will recover and the trenches can be seeded over, but it is important to spread grit sand over the whole lawn. Leave the tips of the grass showing and aerate. Hard work, but you will end up with a level well drained lawn that's nice to walk on.
See the lawn care tips on the landscape gardeners page. I can sometimes offer a lawn turfing service in all areas of Southern England, where we have installed land drainage systems.
this is the drainage system that removes the waste from the toilet, bath, sinks, washing machines, dishwashers and showers and you will need permission from the local council.
this is the drainage system that deals with rainfall from your gutters, etc.
In gardens that slope away from the house, it may not be possible to connect the gravel drains directly into the surface water drainage system and the rain water may need to be drained into a sump and pumped. I have included some basic information on the drainage sump and pumps page. Also some other drainage systems you may want to consider.
Hampshire, Surrey, Berkshire, Oxfordshire, Gloucestershire, Buckinghamshire, Wiltshire, Midlands, South Wales, West London, North and Central London, Bristol, Somerset, Devon, Dorset.
What won't fix a waterlogged garden.
Soakaways are unlikely to work in clay soil. If after you have dug out the soak away, you find the water is not draining away, you will need to look at either connecting into the surface water drain system or where this isn't feasible, converting the soak away into a sump and pump to pump the water away.
Raising the surface without an escape route for the water could create one big soggy bog garden.
Cost of garden and lawn drainage.
How much will installing a Garden drainage system cost?
The average cost of French drain installation in the UK is £3180.
The fee is paid on the day and refunded if we carry out the drainage work.
The meeting to discuss a drainage solution will take about an hour and includes on the spot assessment and advice.
Followed up with a quote describing the work to be carried out by us or a contractor of your choice.
The cost for me to carry out the drainage installation.
The quote can be used for D.I.Y or the cost refunded if I carry out the work.
The guide will be useful to both D.I.Y home owners and landscape contractors wishing to install land drainage. It is an easy to follow guide that includes, telephone back-up, marking out, materials and a formula to calculate the gravel to fill the trenches.
The drainage guide only costs £10.00 and can be purchased here.
I just wanted to get in touch to let you know that despite the dire weather we've had since you installed drainage for us back in April, it has been working fantastically. We are so pleased - it has worked even better than we hoped it would. We no longer have to wear wellies and run the risk of sinking in a bog every time we venture outside! With any luck we may even get some summer soon and be able to actually sit out there! The other thing is we found a steel flask in the garden that one of you left - I washed it out and put it to one side to post but forgot - have just rediscovered it! Do you want me to post it back to you, or are you back in Cardiff anytime to pop in and collect it? Let me know what's best. Thanks once again. We will gladly recommend you to anyone needing drainage work done in future.
Louise Name and address supplied.
The drainage guide costs £10.00 and can be purchased here.
How to install garden drainage.
Testing a waterlogged garden. .
Solving soggy, waterlogged lawn and garden problems yourself.
Draining the rain water away.
What will solve saturated soil problems ?
What are the main reasons for poor garden drainage problems?
Soakaways on clay soil Herringbone drainage. .
These are the towns and counties we install garden drainage in the UK, Bristol, Somerset, Devon, Wiltshire, Berkshire, Dorset, London, Surrey, Gloucester, West Midlands and South Wales.
Cardiff, Newport, Swansea and South Wales.
Abinger Hammer | Addlestone | Alfold | Ashford | Badshot Lea | Banstead | Belmont | Blackbrook | Blackwater | Bookham | Brook | Bucks Horn Oak | Capel | Caterham | Cheam | Chessington | Chipstead | Churt | Cobham | Compton | Countywide | Crondall | Dockenfield | Downside | East Horsley | Effingham | Elstead | Enton Green | Esher | Ewhurst | Farnham | Fetcham | Frimley | Gatwick Airport | Godstone | Guildford | Hampton | Hampton Wick | Haslemere | Hindhead | Horley | Hurstpierpoint | Kingston upon Thames | Knaphill | Leigh | Lingfield | Long Ditton | Mayford | Milford | Morden | New Addington | Newdigate | Ockley | Oxshott | Peaslake | Pirbright | Purley | Redhill | Richmond Upon Thames | Ripley | Sanderstead | Shamley Green | Shere | Staines | Sunningdale | Sutton | Tadworth | Teddington | Thornton Heath | Tolworth | Virginia Water | Walliswood | Walton-on-Thames | Warlingham | West End | West Molesey | Westhumble | Windlesham | Witley | Woldingham | Worplesdon | Wrecclesham.


text:
Our Next Exhibition
Our next exhibition, Women in Melbourne, is on 11th & 12th June 2022.
Our 2019 Exhibition on Melbourne Pubs was a great success. We also ran two guided walks around old Melbourne pubs on 21 and 22 September 2019.
The well-attended 2018 exhibition was "Melbourne Misdemeanours, Murders, Mayhem and Malefactors". Many were surprised at the sinister goings on that had occurred in this lovely area. The book "School's Out!" was successfully launched at this exhibition.
In 2017 our group was asked by Melbourne Assembly Rooms for a display to mark the 40th anniversary of the closure of Melbourne Secondary School on High Street. So much material was discovered that we decided to make this our subject for our 2-day annual exhibition "School's Out". And what a success this turned out to be, attracting former pupils and teachers, who were delighted to be reunited.
Additionally, in 2017, for Heritage Open Days an exhibition "Melbourne Cemetery Chapels" was held 9 & 10 September in the North Chapel. Philip Heath also guided a walk from Melbourne Parish Church 9 September: "Churches, Chapels and Cemeteries"
The 2016 exhibition was on the subject of "Staying Alive" – or not, as the case may be.
Additionally, in 2016, we had a display at the opening of the new Sports Pavilion on Cockshut Lane 11 September on 'Sports' and a Commemoration of the Battle of the Somme at the parish church.
Our popular 2015 exhibition was on the subject of 'Melbourne People of Note and Notoriety' and a new book by Adrian Earp and members of the Melbourne Historical Research Group was launched, entitled 'In Memoriam – Commemorating the Men of Melbourne who died in The Great War'.
The group's 2014 EXHIBITION was on the effects on Melbourne and district of WORLD WAR 1 – the "GREAT WAR". It was held on 23 and 24 August. Short talks by Adrian Earp on the research undertaken were well received. Donations amounting to £225 for cake, kindly provided by Penny Heath, refreshments, and interest in the exhibition material, were collected on this occasion for the Royal British Legion Poppy Appeal.
2012's very popular SHOPS AND SHOPPING IN MELBOURNE exhibition was expanded to include TRADES AND PROFESSIONS, including: Blacksmiths, Surgeons, Wheelwrights, Framework Knitters, Shoemakers, Nixon Knowles Timberyard, Quarries, Brickyards such as Woodhouses, Moira Street, Kings Newton, The Common, Wilson Rise – Bartons, John Harpur-Crewe (THC) and IHC. A taster of Adrian Earp's research collection of World War 1 material was on display, attracting much attention.
The 2012 Annual Exhibition – SHOPS AND SHOPPING IN MELBOURNE was exceptionally well received.
EDUCATION IN MELBOURNE was the subject of our Annual Exhibition in May 2011.
The 200th anniversary of the National Schools Society being in 2011, we took a look at Eduction in Melbourne from its earliest mentions in the 16th century up to the closure of the Secondary School in 1977. 'Modern day' nostalgia included the Cabbage & Custard Lady and Miss Mars Bar.
"MELBOURNE FOR SALE" – was held in July, 2010. This exhibition featured the 1811 sale by Earl Moira of Donington Hall and the sale of part of the Melbourne Estate in 1919. Apart from these landmark sales, there were also particulars of smaller sales from the 17th century onwards.

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: Calling Camlet RESTLET Server with Apache HTTp Client This one should be trivial but somehow it is not working for me. I am trying to make a call to a RESTLET server hosted on Camel. I get it working with Camel client but I am trying to get the same to work with a bare Apache HTTP Client. The Camel is client is as follows:
   CamelContext context = new DefaultCamelContext();
   Map<String, Object> headers = new HashMap<String, Object>();
   context.createProducerTemplate().requestBodyAndHeaders("restlet:http://localhost:8086/Bookmarkee/boolean/V2?restletMethod=post", "Halleluia",headers);

The HTTP Client I am trying to make work is this:
        HttpPost httppost = new HttpPost("http://localhost:8086/Bookmarkee/boolean/V2?restletMethod=post");
        StringEntity e= new StringEntity("Halleluia",ContentType.create("text/plain", "UTF-8"));
        httppost.setEntity(e);
        CloseableHttpResponse response = httpclient.execute(httppost);

On the server however, the response is not read from the stream by the servlet engine. Resulting in my component being passed an input stream instead of a string.
Any clue?

A: Experienced same problem when my camel route tried to process empty response from server (200 OK, Content-Length:0, Content-Type:application/json)
Fixed after I found and fixed bug in URL which I used for requesting with http component

redpajama_set_name: RedPajamaStackExchange


Welcome back to the new term in Nursery Class. Our theme this term is based around the traditional tale of Jack and the Beanstalk. The children will be having lots of fun learning and playing together!
A big welcome to our new Nursery children and parents/careers, it's going to be a fun, exciting school year ahead!
We will be covering three topic themes throughout the year, and will be doing lots of activities along the way!
Our first topic is Colour, Shapes and Numbers, and we will be using the story book Mrs Rainbow.
The children had a super morning taking part in the sponsored Dance-a-thon! They all danced, boogied, whirled and twirled with their classmates! The children had lots of fun and a super effort was made by all of them!
We had so much fun celebrating Christmas in our class!
The children visited Fuze to have Breakfast with Santa, had a super party with lots of games and dancing, went on the minibus to see the reindeer at the Woodland Walk Garden Centre, and performed wonderfully in their Christmas Concert in front of a very big audience.
It was a very busy time in school and the children were fantastic!
We will be doing lots of fun, exciting learning activities.
Please check our Facebook and Web page for photos of the children as the term progresses.
Chinese New Year celebrations and food tasting!
Food tasting for everyone - chicken curry, rice, noodles and prawn crackers, what a treat!!
The children did extremely well trying the food!
We made and ate pancake with a choice of delicious toppings!
We had a lovely Christmas winter walk to the Toasty Cafe on the Beddau Square. Hot chocolate and warm toast was enjoyed by all! Followed by a decoration hunt on the walk back to school!
The Dental team came to fluoride varnish our teeth!
The children were very good for the dental team, they sat superbly and made us very proud! Well done children!
The children dressed up for our Children in Need fund raising day!
We made super multi-coloured spotty biscuits.
The children will be looking at differences between each other, their homes, their likes and dislikes and lots of other things.
We will be comparing our facial features and how we grow!
we live and who we live with.
We have had a very busy week in Nursery Class. We have made and tasted pancakes with our favourite toppings, tasted Welsh cakes and Bara Brith, taken part in the Infant St. David's Day assembly, done lots of Welsh craft activities and dressed up for World Book Day!
Food tasting to celebrate Chinese New Year in our nursery!
We all enjoyed trying some egg fried rice, noodles, chicken curry and prawn crackers! The children were very good and had a try of most of the food, well done everyone!
Christmas Trip.2017, Breakfast with Santa, a fantastic morning was had by all!
We've been practicing our fine motor skills and eye-hand co-ordination with the help of a few pumpkins!
It was great fun and did eventually get a little messy!
The children have settled into Nursery well. They have enjoyed lots of fun and exciting activities during this term.
They have made lots of new friends, experienced lovely theme work and a variety of projects.
We have lots of different areas of play in our Nursery, and the outdoor area is everyone's favourite!
As we are approaching the end of term, we are completing our "Dear Polar Bear" theme. We have learned about lots of different bears and their characteristics.
This week the children enjoyed going on Bear hunt.
we will be painting them to make minibeasts for our garden!!
Nursery and pre Nursery's Bear hunt.
The last of week of the half term was a very busy time for the children in nursery!
They all took part in lots of activities to learn about Chinese New Year and Pancake Day.
Pre Nursery enjoying Pancake Day.
Nursery and Pre Nursery Chinese food tasting.
This term we will be using the story " Dear Polar Bear" throughout our working activities.
We will be looking at the different types of bears along with their habitats and the different types of weather.
We will continue to learn about shapes, numbers, colours and letters throughout the term.
We always like to encourage parents to support their children, if you would like information to help with this please do not hesitate to ask.


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Impact of Trae Young signing max contract extension with the Atlanta Hawks
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The Atlanta Hawks will sign star guard Trae Young to a max contract extension once he becomes eligible at midnight eastern Tuesday morning.
According to Jeff Schultz of The Athletic, Young is expected to agree to the extension shortly after midnight. The deal will be worth $168 million over five seasons.
To say that the 22-year-old Young has more than earned this would be an understatement. This past season saw him average 25.3 points, 3.9 rebounds and 9.4 assists en route to leading the Hawks to a shocking appearance in the Eastern Conference Finals.
From a financial perspective, it makes perfect sense for Trae Young to sign this extension now. The former No. 5 overall pick is playing under a four-year, $26.53 million rookie contract. He's still only 22 and would be able to hit free agency while the star guard is in his prime.
For the Hawks, it also makes sense. However, this does create some financial hurdles for general manager Travis Schlenk. That's where we start when looking at the financial impact of this soon-to-be signed extension.
John Collins' status and the Trae Young extension
May 12, 2021; Atlanta, Georgia, USA; Atlanta Hawks forward John Collins (20) reacts with guard Trae Young (11) after making a three point shot in the last minute to give the Hawks the lead over the Washington Wizards during the second half at State Farm Arena. Mandatory Credit: Dale Zanine-USA TODAY Sports
It's been a long, drawn-out process between the restricted free agent and his team over the past calendar year. Collins has been demanding a rookie-level max contract extension. The Hawks have pushed back against this at every turn.
Top 4 potential landing spots for John Collins during NBA free agency
"They're worried he's getting maxed, and they're putting it out there they are willing to pay him if he gets a max but won't be thrilled about it," an Eastern Conference executive told ESPN's Tim Bontemps in March.
After extending a qualifying offer to Collins, Atlanta gave itself some flexibility here. It can match any offer made to the star forward. It can also attempt to pull off a sign-and-trade for more assets. Collins, 23, is eligible to a sign a four-year, $125 million contract. He averaged 17.6 points and 7.4 rebounds for the Hawks a season ago.
Atlanta Hawks flush with wings
Jun 29, 2021; Atlanta, Georgia, USA; Atlanta Hawks forward Cam Reddish (22) celebrates with guard Kevin Huerter (3) against the Milwaukee Bucks in the fourth quarter during game four of the Eastern Conference Finals for the 2021 NBA Playoffs at State Farm Arena. Mandatory Credit: Brett Davis-USA TODAY Sports
This is another issue. Atlanta is definitely worried about the payroll. It also has a ton of young wings, some of whom could be moved for other assets. The acquisition of backup point guard Delon Wright from the Sacramento Kings in a three-team trade adds another layer to this. It's now rather clear that Schlenk and Co. might be reinventing the roster to an extent behind Trae Young.
This could very well include moving off of one of the Hawks' 2020 free-agent signings in that of Danilo Gallinari or Bogdan Bogdanovic. Meanwhile, 2019 lottery pick Cam Reddish has clearly been on the block over the past couple weeks.
Top NBA free agents of 2021: Kawhi, Chris Paul top list
The interesting dynamic here is that Atlanta is not far off from having to consider signing young wings De'Andre Hunter and Kevin Huerter to extensions. Both are slated to become restricted free agents next summer. Obviously, Young's extension and what happens with the other players mentioned above will play a role in Atlanta's decision-making process here.


The Pink Show Art Exhibition October 7th ARTHOP at Sorensen's Gallery is proud to present one of "the hottest" local bands, The Stepsons!
The Pink Show Art Exhibit will be open on October 7th from 5:00 to 9:00 pm. You will hear the delightful Blues style performances from THE STEPSONS! These guys are awesome. You will not want to miss this years show!
Mary Lozano was co-founder of The Pink Show.
breast cancer on September 24, 2010.
I've not been too active on this site (sad to say). However, I'm making it a point to do so now. I have lots going on. At the same time, I always enjoy learning what everyone else is doing. Also, I love to support the Fresno art movement.
Art Consignment. Or Art "Rentals"? Same thing? Different? Anyone know how that works, what the general agreements are, how one charges for that, how it works, yada yada? I would appreciate any info or tips. You can reply here, or send me a message.
I need to get many of my larger reverse glass pieces hung in a longer term home for a couple months and was hoping something like that would work out.
Appreciate picking your brains! Thank you!
STRANDS ART-HOP THIS THURSDAY WILL BE FEATURING 8 DIFFERENT ARTISTS AND MUSIC ON THE PATIO AT SAMBA'S .COME OUT AND MEET SOME OF THE BEST ARTISTS IN THE VALLEY .COMPLEMENTARY DRINK BY SAMBA'S HORD'OEUVRE'S FROM,BY THE SEA .TIME 5.30 TO 8.00 .
The Pink Show art show at Sorensen's Gallery is almost here!!!!!
It is almost time for The Pink Show art exhibit at Sorensen's! Hope to see you all there, we will have a PINK BIKE up for a drawing, PINK CAKE and CUPCAKES and PINK CHAMPAGNE, all to celebrate our 5th ANNIVERSAY of ART at Sorensens!!! Come and join the fun and see who wins the CHRIS SORENSEN'S PINK CHOICE AWARD and the Vote on the PINK PEOPLE CHOICE AWARD.
To the serious artist I am a joke. No serious artist works with poster paint, what am I, five years old?
But before I justify working with this medium, a little history.
My buddy M, a fellow zine writer, and I spent the weekend in SF doing all sorts of awesome zine related things, like hitting up the SF Zine Fest, sitting for a reading at Needles and Pens and thrift store shopping.
Art Hop is a great evening to get around to see and buy art. It is too bad that many do not take advantage of the opportunity to purchase the art. Not just because I operate a local gallery, but in support of the artists we all enjoy seeing, we need to promote the purchase of art.
October fourth through October twenty-third The Pink Show will be featuring a beautiful display of PINK art and portraits of breast cancer survivors in the Gallery of Chris Sorensen, located at 2223 South VanNess Ave in downtown Fresno.


Categories: Contemplative Spirituality and Nature and spirituality. Tags: healing, Jerry May, and nature. Formats: Article, Article by Shalem Staff, and eNews Article.
Categories: Contemplative Living and Contemplative Spirituality. Formats: Article, Article by Shalem Staff, and eNews Article.
Pulling in to the monastery, the snow was piled high on the abbey grounds. The walkways were cleared, as the monks had fastidiously kept the paths open for themselves and any guests who would take advantage of their hospitality. I arrived on a chilly day that began less than 10 degrees Fahrenheit—one of several guests seeking a quiet retreat. It had been a long snowy season, and this cold morning was perhaps one last, serious squeeze from old man winter.
Categories: Contemplative Living, Continuous Prayer, Spiritual Deepening, and spiritual discipline. Tags: abbey, benedictine, chanting, episcopal, inner life, March, monastery, monks, prayer, Psalms, seasons, spring, and winter. Formats: Article by Shalem Staff.
Categories: Body Prayer, clergy, Clergy & Congregation, Contemplative Spirituality, Parenthood, Prayer, Self Compassion, spiritual growth, and spirituality in community. Tags: awareness, being present, church, clergy, and mindfulness. Formats: Article, Article by Shalem Staff, and Friday Blog. Interest Areas: Friday Blog.
Categories: Clergy & Congregation, Contemplative Spirituality, Continuous Prayer, Prayer, and School of Prayer. Tags: bell, meditation bell, mindfulness bell, singing bowl, and thich nhat hanh. Formats: Article, Article by Shalem Staff, and Friday Blog. Interest Areas: Friday Blog.
Categories: Community, Contemplation in Action, Contemplative Spirituality, Loss, Prayer, and spirituality in community. Formats: Article, Article by Shalem Staff, and Friday Blog. Interest Areas: Friday Blog.
Categories: Community, Contemplation in Action, Contemplative Living, and spiritual direction. Tags: Howard Thurman. Formats: Article, Article by Shalem Staff, and eNews Article.
Categories: Nature and spirituality, Non-duality, Pilgrimage, and Prayer. Formats: Article, Article by Shalem Staff, and eNews Article.
Categories: Pilgrimage. Formats: Article, Article by Shalem Staff, eNews Article, and Friday Blog. Interest Areas: Friday Blog.
Categories: Clergy & Congregation, Community, Contemplation in Action, Contemplative Leadership, and Contemplative Living. Formats: Annual Report, Article, Article by Shalem Staff, and eNews Article.


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Tag Archives: Forest Hills
August 3, 2012 · 01:48
Young Man Went East #3: It's Hunting Season in Queens. Apartment-Hunting, That Is.
The cost of living is too high, they said. It'll be hard to find a place, they said.
Well, they were wrong. But it has been six weeks since my girlfriend and I flew one-way to JFK, our lives stuffed in luggage, and we're only now resting comfortably in a place of our own. At least, for this month. We were able to find plenty of studios within our price range; that wasn't the problem. Our unexpected hurdle was paperwork. Obtaining the necessary documents was almost as excruciating as waiting for them to process it all.
Had I known I would need my last half-dozen paycheck stubs, I would have filed them in my cashbox instead of piling them with old mail. Had I known I would need a credit score, I would have spent money I didn't have instead of saving up for things I wanted. Had I known I would need two months' worth of physical bank statements, I would have ignored the online updates instead of throwing the unopened statements in with my paycheck stub pile.
But I didn't know, and for that, I had to call old banks and old bosses for documents proving that I could afford the place, even though they wouldn't let me have it without a guarantor anyways. What happened to the good ol' days when a handful of cash would get you anything you could afford?
I went through that process for two different places. The first time was for the very first studio we checked out in Brooklyn. We were so eager to get into a place that we overlooked the small size, sketchy neighborhood, and inconvenient commute. Communication with the agent was suspect at best, so we used her unprofessionally long response times to check out other places.
The next place we found was cheaper, bigger, cleaner, and in a nicer neighborhood in Forest Hills, Queens. It was in a co-op building, explaining how it could be all of those things at once. We dropped communication with the Brooklyn place and started applying for this one. Pretty soon we had an interview with the landlord in his Midtown West office in Manhattan. The landlord, Armand, owned two units in this co-op building, so we'd have to impress him and then impress the co-op. Armand was a nice man who seemed interested in our education and backstory, as well as our opinions about a moist toilet paper dispenser he was inventing. Everyone had smiles on their faces as we left the office.
The interview seemed to go well, but took more than a few days for us to get a response. To be safe, we looked at — and fell in love with — another place in Forest Hills. However, shortly after we filled out the application for yet a third potential home, we got an e-mail from Iris, Armand's associate, saying that we got the apartment in the co-op building!
You got it!, she said. It's yours!, she said. All we need is approval from the co-op board. . .
Confusion kept us from getting too excited. How was the place ours if we still needed to be approved? Hesitantly, I walked into the office the following Monday to clear up some of the confusion and, apparently, sign the lease (Jenn couldn't be there as she was starting her first — and last — day at her new job. You can read about THAT adventure on jenNYdreams.com). Iris reassured me that because Armand approved of us, we didn't have anything to worry about with the co-op board interview. We just had to gather more information and fill out yet another application, this time for the co-op's management company. So I signed the lease and then filled out an application for the same place. Having the latter act follow the former kind of dampens the excitement usually associated with the former.
The days of July crawled by as we restrained ourselves from calling Iris every hour. By mid-July, she responded. . . with news that our guarantor, my dad, needed to fill out an application, too. More paperwork, more waiting. Towards the third week of July, we were getting anxious. Were we dealing with a shady landlord again? Did I just offer up sensitive information and a deposit check to a crook with a nice office? We called and e-mailed Iris half as often as we wished, but that was seemingly too often for her. Her responses began to lack length and pleasantries.
We did some research and found out that Armand wasn't a crook, but rather the management company is notoriously unresponsive. It's odd that I was relieved we were dealing with a bad business, but that's better than dealing with a fake business. Yet, the end of the month was approaching and the co-op board interview was still unscheduled.
Instead of pulling out of the deal and starting the process all over again, we found a sublease in Sunnyside, Queens, for the month of August. This would give the co-op board yet another month to hem and haw over our application while we could finally feel settled, if only for a month.
You're just now getting settled? you ask. Where were you this whole time? you ask.
The six weeks of anxious e-mails, worried calls, and wringing hands were contradicted by — nay, overshadowed by the generosity of my New York friends. Rigo and Sarah welcomed us into their cool, clean, carpeted Forest Hills apartment the day we landed, and housed us for a week. So as not to become a burden (though they never gave us reason to believe we were ever becoming one), we migrated to Astoria, Queens, where my childhood friend Mary-Grace and her boyfriend Rob offered us a pull-out couch and an unlimited stay. We shifted to Astoria around the time Iris said the place was ours, so we didn't think we'd be crashing in there for more than a week. That week turned into a month at the behest of Mary-Grace and Rob, who insisted we stay until we secured our own place. I doubt that either couple would have ever kicked us out, but I never wanted to get comfortable enough to test that.
It has been said many times, but never better than by James Stewart's guardian angel, Clarence, in It's a Wonderful Life: "No man is a failure who has friends." This tired phrase may be oft-repeated, but only because it is often true. The hospitality of my New York friends humbled me, overwhelmed me, and — most importantly — kept me and Jenn off the streets. The weight of the apartment-hunting process would have dragged even an optimist like me into despair, but the selflessness of those who housed us lifted us out from that end.
So to Rigo, Sarah, Mary-Grace, and Rob, thanks for the wings.
With my Bunny by my side, I'm feeling set in Sunnyside
Tagged as apartment hunting, Astoria, Forest Hills, It's a Wonderful Life, Queens, Sunnyside


Our student finalists in Grades 5-8 competed in the National Geography Bee on Monday, January 29 (Catholic Schools Week) at 1:00 PM.
We would like to congratulate Maddie K the school winner of the National Geography Bee. She will now take a written test to be able to compete at the state level. Our second place winner is Marinel S. The other finalists were Kaitlyn K, Alejandra M, Nicholas U, Molly W, Kamil P, Charlize G, Nicholas W, and Jack S. Everyone did a great job with the very difficult questions.


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My Craft Room is my inspirational corner for the shabby chic DIY and my creative workshop: you just one click to get everything I have chosen and collected, in many years of research, for your DIY projects and hand made.
If you are looking for the materials for scrapbooking or a kit to transform your home in shabby chic style this is the place for you! Washi tapes, Bakers Twine, tags, stamps, labels and cards boards, ribbons and stickers: in my online shop you can find everything you need to transform the objects and furniture in your home, your gift packages, or whatever you want to invent with your creativity!


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Public are urged to all learn CPR
Must See 16/10/2018
Emergency services are calling on the public to lift the number of cardiac arrest survivors.
It's Restart a Heart Day and St John Ambulance wants more people to learn CPR.
What your skin is telling you about your health
The unknown health benefits of your morning coffee
St John medical director, Dr Tony Smith, says five people a day suffer cardiac arrest and the chances of survival remain stubbornly low.
"Only one in 10 of those people survive, so this means that our toll from cardiac arrest is higher than our road toll," he told Newshub.
Dr Smith said cardiac arrest can hit anyone, without warning.
"The average age is around the mid-sixties so these are not old people and of course on average it means 50 percent of the people would be younger than their mid-sixties," he said.
Technology can help, Dr Smith said people need to know how to use defibrillators and can use apps to help them perform CPR.
"There are lots of apps that help with it and we just really encourage people to know about cardiac arrest and know how easy it is to save someone's life," he said.
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1. Give everyone the option to work from home.
Giving only a select few people the option to work from home will make other employees jealous, and special treatment is never good for morale. Allow everyone the same opportunity to work from home, so those who want to work remotely can take advantage of the perks that come with it, such as eliminating long commutes and being able to balance home and work life more effectively.
If your team is entirely remote, that's even better for your work culture, because it eliminates the separation of "in office" employees and "remote" employees. If everyone on your team works remotely, the culture shifts to the cloud. Video and messaging apps like Skype and Slack replace chatting in the breakroom and in-office meetings. Plus, all employees are treated the same, ensuring that everyone feels like they're a part of the team, regardless of their location.
2. Set employees up for success with the right tools.
Provide your employees with the software and equipment they need to perform their job well. Buffer, for example, provides their 80-person remote team with laptops, Kindles and software. MeetEdgar provides all new employees with their own MacBook, and covers conference and education expenses. Automattic, the company that developed WordPress, offers their employees a stipend to upgrade their home office.
You can also offer coworking space discounts or memberships to team members who prefer to work in an office setting, like Goodway Group does. The digital marketing company has over 400 employees who all work remotely, and they give all workers a membership to the shared workspace community WeWork.
Remote teams don't have the luxury of poking their heads into each other's office every day, so having consistent communication systems in place is vital. Choose one mode of communication that everyone will use daily, whether it's email, Slack, Zoom, Google Hangouts, Skype or an internal message board or app.
In addition to the emails and messages that you send each other throughout the week, have regular meetings with your team in the form of a video chat. Ideally, these meetings should be once a week, but you can also meet biweekly or monthly. However often you choose to meet, make it a regular routine for your team. This is where you'll get the chance to touch base on projects, ask questions, raise concerns and just get to know each other.
Ask your team what they're excited about in their lives, pair random team members up for a weekly catch up chat as Zapier does, conduct team building exercises, trivia games and quizzes, or just share cat memes. Just be sure to communicate regularly with your team, on both work and non-work topics.
4. Schedule regular one-on-ones with your team.
Alex Turnbull, CEO of customer support software company Groove, attributes one-on-ones for "saving" their company culture. Every two weeks, Turnbull schedules an eight-hour block to have a brief, individual calls with every person on the team.
5. Hire people who work well in a remote environment.
Remote work is not for everyone. It requires discipline, motivation, drive, dependability and independence. To build a successful remote team, hire people with these key qualities.
You may also want to ensure that the workers you hire are a good fit for working remotely (and your team) by establishing a trial period.
Just as you might walk a new employee around the office and introduce them to everyone, be sure to give new remote employees a proper introduction. Send an introductory email, welcome them to Slack or invite them to introduce themselves in your next video chat.
7. Get together for a special event annually or quarterly.
Many remote companies host special events or retreats, which allow their employees to meet face-to-face at least once a year. Automattic gets together in for a "grand meetup" once a year, Buffer employees meet at a retreat every five months, and Zapier, Baremetrics, Help Scout and CloudPeeps all meet regularly for team retreats.
All employees like perks, and companies with remote workers are no different. Give your employees a few perks, such as allowing them to set their own schedules, as Automattic does, or giving them unlimited vacation time, as Netflix does. Treehouse offers their employees a four-day workweek, paid sabbaticals and a lunch stipend, and MeetEdgar hires a monthly house cleaning service for all of their employees. Feel free to get creative with the perks you offer. Your employees will appreciate it!
Creating a thriving work culture for your remote team is not difficult, but it does require establishing strong online communication, hiring the right people, giving them the tools they need to succeed and making everyone feel valued and included. With all the benefits remote workers already receive, implementing these tips will lead to a stronger, more productive and happier team than ever before.


Campus Recreation hopes to mirror Santa Clara University's commitment to leading the nation on issues around sustainability. Every year, we participate in a waste characterization hosted by the Center for Sustainability which allows us to see what kind of waste is coming from the Malley Center and what can be recycled or composted instead of thrown away. The Center for Sustainability works with our department to collect items that are not usually recyclable to turn into new products. We also host the annual Hoofprint Challenge, which allows us to work with the SCU community in offsetting the carbon emissions from Club Sport travels. Learn more about Campus Recreation's sustainability initiatives below.
Each year, we ask faculty, staff, students, and alumni members to take action in order to offset the previous year's club sports carbon emissions from their travels. What will you pledge to make a difference?
Ever wonder what Campus Recreation does to conserve paper, water, and energy? Our department has a goal of reaching "Zero Waste" by 2020 and we have a variety of methods to help us achieve it.
We accept a variety of items ranging from energy bar wrappers to beauty products. Drop those hard-to-recycle items off at the Malley Center to be upcycled into something new!
Stay updated on what goes on at Campus Recreation and when we are featured in campus articles by reading our Spotlight on Sustainability articles.
In fall 2011, we began composting paper towels in the locker rooms/bathrooms and weight room of the Malley Center. Additionally in winter 2017 stickers were added to the waste, recycling, and compost bins reminding patrons that paper towels only belong in the compost bins.
There are compost, recycling, and trash bins located in main hallway of the Malley Center, each locker room/restroom, and the staff work room. We hope that by having all three together, patrons can make the right decision when selecting the appropriate bin. Most of the items SCU purchases can be composted or recycled, limiting waste all together. Additionally in winter 2017 stickers were added to the waste, recycling, and compost bins reminding patrons that paper towels only belong in the compost bins.
Did you ever wonder where the basketballs go when they have no grip? Campus Recreation donates old sporting equipment from the Malley Center Front Desk's Equipment Check Out and Intramural Sports to local non-profits that work with children such as EMQ Family First, Boys and Girls Clubs, and other non-profits that can benefit from used equipment.
We also donate our old tennis balls to the dance department and the SVACA Animal Care Center.
Each day we gather approximately a softball size of lint from laundering all the maintenance towels and bath towels from the Towel Service. All of this waste can go into the compost bin with banana peels, compostable coffee cups, etc.
In December 2009, Campus Recreation, with help from the Facilities Department, installed carpet tiles when replacing the carpet in the hallway and weight room of the Malley Center. The decision was made to choose carpet tiles over rolls so that in the future we would ONLY have to replace the bad tiles versus all the carpet.
Campus Recreation has teamed up with Relan. "Relan" means reinventing fashion, which is exactly what this mother-daughter run company does. This small company repurposes and up-cycles old billboards and banners into unique, one of a kind, branded products. Campus Recreation collected old banners and signs from various departments on campus, and in return was able to create Tote bags, iPad cases, and luggage tags.
We annually have over 150 pounds of lost and found that we send to the Goodwill at the end of the year. By recycling clothes we will limit waste that enters landfills annually.
Here at Campus Recreation, we use GOOS paper. We use good on one side paper as scratch paper and to print on! 40 percent of all waste going to landfills is paper. Cutting down on paper waste will help extend the lives of our landfills.
In the fall of 2011, we purchased real tablecloths for annual events to reuse rather than buying plastic disposable tablecloths for each event. This will save money and limit waste into the landfills annually.
As of the 2016-2017 school year, Campus Recreation sponsors a student to be a member of the SEEDS program (Student Employees Engaging in Discussions for Sustainability). SEEDS holds monthly meetings for representatives around campus for students to brainstorm sustainable ideas for their own lives and to bring back to their workspace.
Departments on campus donate their old banners to Campus Recreation.
Relan bags made from old SCU banners.
A quarter's worth of lost and found items to be donated.
From our daily towel washing, we compost a softball-sized ball of lint every day.


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Daniel Boulud on His New Cookbook, Twenty Years at Daniel, and 'Bad Ass Cuisine'
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Daniel Boulud.
Photo: Krieger
Daniel Boulud opened his New York restaurant Daniel twenty years ago, which has since gone on to earn three Michelin stars among many other accolades. To commemorate the anniversary, Boulud has released a new cookbook: Daniel: My French Cuisine, co-authored by Sylvie Bigar and Bill Buford.
Below, Boulud tells Eater the book contains the "DNA of twenty years" at Daniel. But it goes beyond that: he and Bill Buford recreated dishes from the 19th century, to explore the history of French cuisine, to explore Boulud's own past, and also just because "chefs love bad ass cuisine." Despite all this French influence, he calls himself a New York chef, and discusses finding the balance between living in what he calls "the most exciting part of the world to cook for" and his French soul. Throw in a truffle or two the "size of a small car," and you've got Boulud's French cuisine. The cookbook is out today from Grand Central Life & Style (order on Amazon); check out a preview here.
This book is a lot of things: there's a section on restaurant recipes, a section in which you and writer Bill Buford explore classic French dishes, a section on home cooking, and more philosophical subject-oriented essays throughout. Why do one huge volume? Why not multiple books? Or why not just do a straight-forward Restaurant Daniel cookbook?
I think it is a Restaurant Daniel cookbook. In my life here at Daniel there are many things happening. The front part of the book is about the life of Daniel as a restaurant, every day, and the food we make today and a short look at the past just to recap everything. The dishes are always seasonal. We could have printed a thousand recipes, but we narrowed down, narrowed down, and ended up with a great representation of what we do during the year at Daniel.
And then we often do very special dinners, and special lunches as well. These have a lot of meaning for me because I am cooking for a table of twelve or twenty, and I'm making a big piece. I am often making food that has to go with some of the greatest wines of the world, the oldest and greatest vintages. The greatest wines. I am often asked [to do this] by people who really are big wine connoisseurs and wine drinkers and wine collectors, they gather together. And I wanted to recapture a little bit the moments I had all along my career where I had a chance to cook food that would be beyond the plated food, beyond the food for a tasting menu, for a couple or for a la carte. And that's what I did with the essay on iconic recipes.
I call it My French Cuisine because the cuisine I do at Daniel today with the team and how we express what we like to cook. It has a lot to do with French [cuisine], and yet has a lot to do with the market we have, the food we touch every day, the suppliers, the ethnic supply we can get, and technique and texture and all that has evolved with time. But when it comes to French classic cuisine, it is much more grounded, much more rooted in classic and is less fantasy, I would say.
So by taking these different approaches to the restaurant experience, the book is a more holistic representation of Daniel?
Yes, yes, absolutely. Well, ha, I'm not expecting someone to come in and say, oh! I want the tête de veau en tortue! I will do it when I want to do it, and I do it for very specific reasons. But we have fun, we do great dishes like this, we constantly create dishes where we demonstrate the majesty and the power of French cuisine.
The black sea bass recipe. [Photo: Paula Forbes / Eater.com]
The first section of the cookbook is recipes from the restaurant. How far do those go back?
Most of the recipes are within the last three years, I will say. What we have been cooking right now. I didn't try to do a collection of recipes over the twenty years, because we keep ever changing. For example, the first recipe in the book is a crab salad. The combination of the crab, the granny smith apple, the celery, and the walnut? I have been doing that for twenty-five years. But every year we change the approach to it, and so this was one of the latest approaches we've been doing. Which is far away from the first salad!
Definitely, the DNA of twenty years is in the book. That DNA is the core of the cuisine. But how does it grow? And how does it keep ever changing? That's what [the restaurant] is about, Daniel.
Some recipes are a little bit more classic, some recipes are a little bit more contemporary. Like the black sea bass on page 112. I was famous for having created the paupiette of sea bass, sea bass wrapped in crispy potatoes on a bed of leeks with a red wine sauce. When we redid Daniel six years ago, five years ago, the chefs didn't want to cook the paupiette of sea bass any more. They said well, we think you have done it long enough. We think we have to stop this dish. I had a little revolt! I said okay, I agree. But I would like at least to honor the combination of the sea bass, the potatoes, the leeks, the red wine sauce. So we keep that idea and we keep playing with it, any which way you want. Every year we're going to come up with a new collection. So that's how we play with that. I like the combination, and I don't want to go away from it.
The funny thing is then Gavin Kaysen at Cafe Boulud has picked up the sea bass and is doing it there in honor of Daniel. The first Daniel of 76th Street, we were doing the sea bass there. So it has found its home again. But it will not find its home at Daniel any more.
Sometimes it's hard to keep my feelings apart, because this is what people love us for. But changing and changing and changing I think is good. Some of the dishes I think look more artful, and maybe more modern. And some are more classic, because that's how I like myself to be. Food should have soul, but the soul is not always in every dish. Sometimes dishes are created because you want some interesting contrast, you want to create something different with the ingredient you have. But that does not mean the dish has found its soul yet.
Tell me about your collaborations on this book.
I worked with two people on this book. One was Sylvie Bigar, Sylvie is a longtime friend and a wonderful writer and a French person in America also. I really felt she could capture my voice very well. That was very important.
The second person was Bill Buford. There were a lot of things I could not write myself, or tell myself. What happens when I cook? I can talk a lot about the food I do, but I can't talk about what happens when I do it. I wanted more of a novelist to do that. I wanted a great writer, and I wanted a great chef. I say chef because Bill has been cooking and spending most of his energy on food in the last ten years or so.
How did the idea for the section on classic Lyon dishes come about?
Bill lived in Lyon for four years, I kind of sent him to Lyon. When he asked me and said he wanted to go to France, and figured out where he was going to go, I helped him settle in Lyon. He wanted to go to Lyon, I put him in connection with people there to settle and he lived four years in Lyon. And I always felt like he is cooking with all those French chefs in France and I never cooked with him. I would love to cook with Bill. And so I invited him to cook with me in New York. We're going to do dishes where you're going to cook next to me, and you're going to make your dish and I'm going to make my dish next to each other. We're going to double prep. And rather than write, I want you to cook. You can write later, when you go home.
I think it was a great collaboration. We had a lot of fun. We did it for the fun of cooking, for the pleasure of sharing the making of a recipe together. But also for the historical connotation to it. I really wanted him to cook old French. Old French affected me during my career. I have made those dishes before. I have seen, tasted those dishes. So I wanted to do a remake of those dishes that helped me in my career.
There's a quote from that section that sort of sums it up for me. One of your employees is trying to figure out how to flavor a mousse, and he finds a reference to a wine that was historically paired with the dish. Bill writes, "Cooking is like a court of law: if there is a precedent, you have a case." Do you find that to be true?
Yes, exactly. That's certainly my foundation as well. I will reference [the classics], and my chef Jean François [Bruel] will as well. But we always question that reference.
Why pick these dishes in particular to recreate?
Oh, I don't know. It wasn't really calculated with high precision. It was like let's do some fun stuff. Because each dish had a relationship with my past, and my career. Like the tête de veau en tortue, the one I learned to do when I was at Roger Vergé in France — where I had my first taste of tête de veau en tortue — has nothing to do with what I did [in the book]. It wasn't so elaborate and it wasn't so glamorous. I went back to look at a more historical reference than the one I knew at Roger Vergé. I felt we should recreate the 1800s version rather than the new version. So we went to 1881, where they really first had the reference to tête de veau en tortue. It was more about recreating some of the majestic things that made French cuisine what it is, but also chefs love bad ass cuisine. So this was my bad ass version of what I do at Daniel. [Laughs]
Truffles. [Photo: Paula Forbes / Eater.com]
Scattered throughout the book are sections that focus on specific aspects of the restaurant, and since it's truffle season, I figured I'd ask you about that. That essay says you'd "pay as much as a small car for a truffle." What's the most you've ever paid for a truffle?
I spent one time something like $12,000 or $14,000 for a truffle. It was as big as the head of a kid. It was huge. It was the most expensive truffle in America that day, for sure! [Laughs]
That is, in fact, the price of a small car.
But the craziest moment I ever had with truffles was when [chef] Masa [Takayama] came to Daniel, before he opened Masa at Time Warner. He was joining some friends from Japan. He was having dinner, and when we served the truffle, he smelled the truffle, and he at an entire truffle the size of an apple. An entire white truffle. So basically, he ate like $3,000 of truffle in one shot. Or at least a couple thousand dollars worth of sales of truffle in one shot. The waiters went crazy. Everybody didn't know what was happening. He was just having fun! Well, I love truffle, I am going to eat this one all by myself! The next day of course he was embarrassed to have done that, and three days later he came by with a box and inside was a big truffle. He said, Daniel, I want to apologize. I'm sorry for what I did the other day. Because they were my guests, on top of that! They were invited.
But if I were a jeweler, and I were an artist playing with the most precious material, of course I will use diamond. I will use platinum, I will use all the stones that are meaningful and majestic and really beautiful and I think truffle is a jewel in the kitchen.
How do you describe the experience at Daniel to someone who has never been there? In essence, that's what you're trying to do with this cookbook.
What's unique about the experience at Daniel is first, of course, if you never have been to the restaurant you may have looked on the internet and seen maybe some of the food, the decor, and all that. But I think the place is unique in its location, the place is unique in its history. This is a building built in 1920, and it has a lot of classic structure and bones and the ceiling, the walls will speak the past. It's quite beautiful. And then after that, there's a modern feel to it. It will make you feel a little more at ease, and less intimidated than you might at a grand restaurant like that.
But the most important thing of course is the staff, the people who make this restaurant and make the experience. So the front of the house, you have a wonderful welcome and then there's the lounge to enjoy a moment before your dinner, enjoy an interesting cocktail. Our cocktail program is always very elaborate and interesting and ever changing. And then you go to the dining room, and there's a certain sense of grandeur and timelessness and elegance, but not stuffiness. It's not stuffy, it's not pretentious. It's not over-the-top, either. I think the striking balance of elegance and timelessness and modern at the same time give people a certain comfort.
Then we start to approach the customer with how we are going to have the experience together. And then of course it starts with the captain explaining the menus and offering different opportunities to dine, either with the tasting menu or a la carte. And trying to advise on wine, but never in an intimidating way, always trying to read what the customer wishes. I think it's very important for us.
And then we start to cook for them. I think we have a cuisine contrasted with tastes, texture, flavor, and smell, sometimes. It has a lot of vegetables in the preparation often, and it's amazing, even when we have vegetarian diners. Last night there was this young lady, 25, maybe late twenties. And she's a vegetarian, and she lives in Tribeca, and she'd never been at Daniel. She was there with her young husband. And she was almost in tears for how happy she was with our vegetarian menu. We did a tasting menu for him which was totally meat-centric, fish and all that. And for her, totally vegetarian. And she's hooked, she's coming back already. She made a reservation on the way out, because she wanted to come back. So for me, the biggest satisfaction is when we really read our guests well, and give them an experience they may not know what to expect, but at the end feel totally hooked.
Buford and Boulud prepare the tête de veau en tortue. [Photo: Paula Forbes / Eater.com]
The book celebrates twenty years at Daniel. How have diners' tastes changed over the course of those twenty years?
There's definitely a mix in New York of a lot of different kinds of clientele. Since my first restaurant Daniel and every other business I grew, I not only cultivated a great clientele who has been following me along in every one of my restaurants, but we constantly also adopt new customers of new generations. So twenty years later Daniel is as young and fresh and attractive as it was twenty years ago, and quite relevant to its time. The clientele, they change, but they don't change that much.
I remember twenty years ago when there were young people who didn't have much money, but wanted to try the best restaurant in New York and came to me. And we made them an experience we really felt was something very special for them. They grow up, and maybe are more secure in life, earning a little bit more and maybe doing a little bit better in business. They never forget that first trip, and it becomes for them an important thing to go back to the place they really trust, love, and adopted in a way. We have every generation of customer, and that's what I think makes the restaurant very unique. But I really take pleasure at making people discover our restaurant, because once they know it and they know the staff — many of our customers know the name of every waiter and every maître d — they know everyone. It's important to me to make sure, then, that the customer feel connected and wants to come back because they had a true, pleasurable experience.
Another quote from the book that stuck with me is from the introduction: you call yourself "an American chef with a French soul, or a French chef with an American soul." How does that play out in your food? Do you find yourself leaning more towards one than the other as time moves on?
Twenty years ago, or twenty-two years ago, I realized that I was going to be an American chef. I wanted to go back to Lyon. My daughter was born in 1989, and in 1990 I was still at Le Cirque and I was deciding on my future. I had promised Le Cirque I was going to stay five years, and then I wanted to look for what was going to be next. I wanted to go back to Lyon, my hometown. I tried for two years to figure it out, how I could come back to Lyon. And after two years, I decided New York was really the city I wanted to be in. And I knew I was going to become an American chef, but with a French soul. I wasn't taking the French away from me. I was going to be part of the team of chefs in this country. They're ambitious and amazing and they come from every country and every culture and every cuisine.
But the second part is the French chef in America. This is the book: My French Cuisine. It hasn't gone away yet. It's still my strongest inspiration. I feel the two together, it's very much who I am, what I do, and how I live. There is not a day when I don't speak French, there's not a day that I don't think French, but there's not a day I can think I am French. I am definitely feeling more American.
Do you find that's changed your approach to food at all?
Of course, of course. I think the stimulation, the ambition here in America, there's no comparison with any other country. The competition, the stimulation, and certainly the ambition of chefs in this country, the talent, everything make it very exciting to cook here today. I think it's the most exciting part of the world to cook for, and yet every country has its own excitement. I love everywhere I go, to discover new cuisines.
· All Cookbook Coverage on Eater [-E-]
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Looking for a great perspective on Novice hockey??... I highly recommend you read "Whose Puck is it, anyway ?"
Dorchester LL2 eager to hit the Ice! Fresh off a big shut out performance by Benny in Aylmer...what a great team effort!


In 2011, I was able to host an online book club discussing James Taylor's Poetic Knowledge. Below are my posts for the series, and within them are the links to the other participants' posts.
Willa, of Quotidian Reader, indexed her Poetic Knowledge posts, also.


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Home > Country_collector > FAO in Rwanda > News > Detail
FAO in Rwanda
Rwanda gets new One Health Strategic Plan
Representatives of Institutions members of the Rwanda One Health Platform posing for a group photo after validating the new One Health strategic plan. ©FAO/Teopista Mutesi
The new Rwanda One Health Strategic Plan II (2019-2024) has been reviewed and validated by all institutions that form the Rwanda One Health platform, marking a milestone towards the improvement of the management of zoonotic and other epidemic diseases.
This six-year strategy comes on the heels of the first strategic plan that ended in 2018.
The Food and Agriculture Organization of the United Nations (FAO), under the project "Provision of technical support for the One Health platform in Rwanda," and supported financially by USAID, formulated the second phase of the One Health Strategic Plan.
The strategy outlines interventions by government institutions and other one health partners to enhance existing structures, and pool together additional resources to prevent and control zoonotic diseases and other events with public health ramifications.
The event from 24 to 26 April 2019 brought together technical officers, which reviewed and provided inputs to the final Plan. The new strategic plan envisions to promote and strengthen interdisciplinary collaboration and partnerships in a One Health approach and strengthen surveillance, early detection, rapid response, prevention and control of zoonosis, antimicrobial resistance and other public health threats. Furthermore, the One Health Strategic plan will build capacity and promote applied research at the human-animal-ecosystem interface.
A comprehensive system
To respond to emerging and persisting challenges in human, animal and environment interaction in the age of climate change, the new strategic plan proposed the establishment of a comprehensive system and protocol for the surveillance of epidemic/epizootic detection, diagnosis and rapid response.
Phaedra Henly, Director of the Division of One Health at the University of Global Health Equity (UGHE) said that the new strategy defines the future of One Health in Rwanda.
"Other countries need to take note that for its population to be healthy, and One Health needs to be a central approach. This is especially true in our rapidly changing global environment," Phaedra said.
Unlike the last strategic plan that ran for five years, the new plan will cover a period of six years, and will seek to address current public health concerns like Aflatoxin, Antimicrobial resistance (AMR) as well as food safety and food security through the One Health approach.
As the relevance of the platform continues to be understood, its governance has been elevated to the level of Director-General of implementing ministries rather than heads of units as it was previously the case.
Addressing the bigger challenges
The strategy will serve as a guiding document for a collaborative, holistic and multi-sectoral approach to address complex public health (human, animal and ecosystem interface) challenges in Rwanda.
The One Health Steering Committee (OHSC) comprised of experts within the One Health platfrom, will assume the overall coordination and oversight regarding the implementation of this strategy and will be responsible for the overall governance including establishing strategies, prioritizing funding allocations, advocating and mobilizing resources for One health.
Dr Rudakemwa, Chairman of the Rwanda Medical and Dental Council (RMDC) said, "Competencies have been identified that will be taught to Rwandans at undergraduate, Postgraduate and those in practise".
He feels the new plan should cultivate ownership through active engagement of all stakeholders such as Universities, professionals, professional regulatory bodies and other government institutions with proper coordination of development partners.
Putting the plan to work
The Committee shall meet on a quarterly basis to review progress in the implementation of the plan, discuss challenges and recommend remedial measures.
The acting Director General of Rwanda Food and Drugs Authority (Rwanda FDA), Charles Karangwa, representing the permanent secretary in the Ministry of Health, promised more support from the higher level of the ministry and of other institutions involved.
The FAO Representative in Rwanda, Gualbert Gbehounou, officiating at the workshop, emphasised the importance of institutionalizing a formal multi-sectoral coordination approach, which he believes is crucial to One Health to promote prevention efforts and save time in detecting and responding to an outbreak.
Boosting the strategy
At the end of successful implementation of this strategic plan, the country will see a One Health national policy; One Health risk Communication and resource mobilization strategies; upgraded electronic surveillance systems; and One Health competencies integrated into relevant academic disciplines and training programs both pre and in-service.
The institutions that are part of the Rwanda One Health platform are the Ministry of Health, Ministry of Agriculture and Animal Resources, Ministry of Environment, Rwanda Veterinary Council, Rwanda Medical and Dental Council, Sight and Life Foundation, Rwanda Development Board, Rwanda Food and Drug Authority, the University of Rwanda. There are other partners such as, the University of Global Health Equity (UGHE), World Food Programme, USAID-PREDICT, World Health Organization, Centers for Disease Control and Prevention (CDC), and One Health Central and Eastern Africa.
Teopista Mutesi | Communications Specialist | FAO-Rwanda | Email: Teopista.Mutesi@fao.org
FAO Departments and Offices
Climate, Biodiversity, Land and Water Department


1. Full of life and mirth; jovial; joyous; merry; mirthful.
Like a jolly troop of huntsmen.
2. Expressing mirth, or inspiring it; exciting mirth and gayety.
And with his jolly pipe delights the groves.
Their jolly notes they chanted loud and clear.
3. Of fine appearance; handsome; excellent; lively; agreeable; pleasant.
Full jolly knight he seemed, and fair did sit.
The coachman is swelled into jolly dimensions.
v. t. 1. To cause to be jolly; to make good-natured; to encourage to feel pleasant or cheerful; - often implying an insincere or bantering spirit; hence, to poke fun at.
We want you to jolly them up a bit.
At noon we lunched at the tail of the ambulance, and gently "jollied" the doctor's topography.
n. 1. A marine in the English navy.
I'm a Jolly - 'Er Majesty's Jolly - soldier an' sailor too!
Verb 1. jolly - be silly or tease one another; "After we relaxed, we just kidded around"
Adj. 1. jolly - full of or showing high-spirited merriment; "when hearts were young and gay"; "a poet could not but be gay, in such a jocund company"- Wordsworth; "the jolly crowd at the reunion"; "jolly old Saint Nick"; "a jovial old gentleman"; "have a merry Christmas"; "peals of merry laughter"; "a mirthful laugh"
Adv. 1. jolly - used as an intensifier (`jolly' is used informally in Britain); "pretty big"; "pretty bad"; "jolly decent of him"


ALLEN, TX – Other than winning their four-straight championships, the long-awaited moment Allen Americans fans have been waiting for has finally arrived.
After being bought by Steven Brothers Sports Management in May 2014, the Allen Americans have been sold to a group controlled by Reading Royals owner Jack Gulati. The transaction was made official at a press conference in Allen this afternoon.
Serial entrepreneur Gulati, who has owned over 40 companies worldwide, came out of retirement when he purchased the Reading Royals, also a member of the ECHL, in April 2014. The purchase of the Allen Americans is his second ownership venture in professional hockey.
Gulati becomes the third owner of the team in their eight-year history. The original owners, former EXCO Resources Chairman Doug Miller and former NHL player Steve Duchesne, owned the team until 2014. In May of 2012, Miller and Duchesne brought in other former NHL players Mike Modano, Craig Ludwig, and Ed Belfour were brought in as minority ownership partners. Throughout their history, the team contended for Central Hockey League championships and finally busted through with their first of four-straight league titles (currently ongoing) in 2013, after hiring Steve Martinson to become their head coach.
Steven Brothers Sports Management purchased the Americans in May 2014 and the team enjoyed enormous on-ice success in the face of absent ownership. With the help of an affiliation in San Jose, the Americans were able to win two straight Kelly Cup championships and maintain a core group of players such as Chad Costello, Riley Gill, Spencer Asuchak, Dyson Stevenson, Greger Hanson, Aaron Gens, and Gary Steffes.
With today's announced transaction, the Steven Brothers now own two teams; the Wichita Thunder and Tulsa Oilers.
The Americans return to action tomorrow night, when they play their only game of the weekend, against the Tulsa Oilers at the BOK Center.
The Sin Bin's Barry Janssen contributed to this report.
Well, I hope those that have been wanting an ownership change will be pleased. I guess time will tell. At least you won't have the Steven Bros. to kick around anymore.


The Fabio Corner Combi Unit is part of a luxurious range by White Meadow. Not only does Fabio boast a fantastic array of fabric and wood finishes but you can also choose from the super comfortable feather-fibre filled seats or Encore foam.
With its outstanding quality and a multitude of options available, the Fabio continues to be one of our bestselling models!
Display image shows the left hand corner configuration with the optional Combi Footstool.


Race Talk and the Conspiracy of Silence by Derald Wing Sue.
Derald Wing Sue will be the Keynote speaker at the Academic Affairs retreat on August 22, 2018 at 10:30am in Hewitt Ballroom.
Register for fall reading group to receive a copy of the book. An ebook version is also available through Penfield Library. The reading group will meet (roughly) every other week in 123 Penfield Library. All meetings will be 55 minutes.


A number of scholarships are awarded to students who are good scholars and whose all-round ability gives them the potential to make a major contribution to the life of the School. They are awarded for entry into Year 7 and have a value of up to half the annual School tuition fee. The Harry Campbell Pope Scholarships are tenable for up to six years, providing that satisfactory progress is made.


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2021-22 Suns Season Preview Series
Suns Player Previews: Elfrid Payton returns to the Valley
The hair is gone but the hustle remains.
By Matthew Lissy@MatthewLissy Sep 5, 2021, 11:36am MST
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Photo by Elsa/Getty Images
Welcome to the 2021-22 Phoenix Suns Season Preview series, starting with individual PLAYER PREVIEWS. We go through the roster, recapping last year and analyzing how they can help the Suns in their upcoming championship push.
Suns Player Previews: What will Frank Kaminsky do this time?
Suns Players Previews: The return of Elfrid Payton and his new role with the Suns
Point Guard, 6'3" tall, 195 pounds, 27 years old
Elfrid Payton was taken with the 10th overall pick in the 2014 NBA Draft by the New Orleans Pelicans (who had the Philadelphia 76ers' 1st round pick), and traded to the Orlando Magic on draft day for Dario Saric. The NBA is full of movement, but once the 10th pick was landed by the Magic, Payton was out into a situation in which he'd be proving himself as a starting point guard.
Payton became accustomed to losing while in Orlando. He was a starter for 3½ years while averaging 11.2 PTS, 6.4 AST, and a losing percentage of 34%. Orlando perennially found themselves in the NBA lottery.
He was traded to the Phoenix Suns in February of 2018 for a second round pick. He was viewed as somewhat of a savior at first in Phoenix — there was a need for a point guard in the Valley. Coming in hot, Payton put up two triple-double performances in his first nine games. In 19 games with the Suns, the team went 1-18, and he did not return for the 2018-19 season.
After his stint in Phoenix, Payton continued to fill the starting point guard role in his visits to the New Orleans Pelicans and the New York Knicks. He had 42 games played in New Orleans in the 2018-19 season and 99 starts for the Knicks between the 2019-2021 seasons.
Ultimately after tasting what winning was like in New York with the Knicks, Elfrid was still underappreciated according to Knicks fans. He won games as a starter but the fans wanted Derrick Rose to take over the reins, and a year later the fans were granted their wish.
On August 10, 2021, Payton reached a deal to come back to Phoenix. Returning to the Suns for the 2021-22 NBA season, Payton is taking on a new role contributing to the point guard depth and veteran leadership.
Currently, Payton walks into a winning environment with a whole new outlook on the game.
Overall grade as an NBA player: C
Relative grade to preseason expectations: C
Payton signed a 1-year/$2.4M contract for the 2021-22 season.
Shooting would be the first thing to look at. If you shoot the three like Ben Simmons, they will run you out of town. In Paytons case, shooting a career 29% from beyond the arc is pretty bad.
The lack of shooting from three and the occasional large turnover game is what really sparked the disdain from the Knicks' fanbase. There won't be a whole lot of playmaking expected from Payton coming off the bench, so the incline of turnovers should roll back down the hill with fewer possessions against most teams' second units.
Also, the lack of winning (until his time in New York) is something we are all used to here in Phoenix in previous years. The return to the same city from years ago but with a different culture will help shape Payton into a real winner.
Elrid Payton is a career 10.9 points and 6.2 assist guy. Of his 450 games played, 394 have come in a starting role. That is 87.6%. He possesses plenty of starting experiences that should pay off for him as he accepts a relegated role coming off of the Suns' bench.
What has kept him in the starting role? His hard play and hustle help. He possesses mental toughness as well. Coached by Tom Thibodeau in New York, your soul will be squeezed out of you and left on the court every night. That is really the only option given.
He dropped a season-high 27 points against the Milwaukee Bucks last December and displayed push shot, runners, and ability to run the pick-and-roll. He added 7 assists and even hit 3-of-3 from deep.
ONE KEY FACTOR
Playing to his strengths, Payton needs to stick to hustle and defense. The Suns have added shooting with Landry Shamet, so there will be nothing to prove in shooting the ball especially from beyond the arc. He needs to focus on running the offense and setting up players like Shamet rather than playing isolation ball and trying to create his own shot.
Something that fellow BSOTS writer John Voita always says is that James Jones likes players who possess one elite skill (rather than a bunch of skills that are average). Trying to be a player that you are not will not help Payton's case in trying to get on the floor. Stick with who you are, Elfrid.
A starting point guard in the NBA that is now a backup (to a backup) is an adjustment for him. Knowing his role off the bench will guarantee him to be a Monty/James Jones guy this season.
Prediction Time
Now, playing third on the depth chart at the point guard position should lead to some really solid minutes by Payton. Not solid in the "he's going to get solid minutes" but solid in the "the minutes he plays will be solid" sense. Looking at his past of losing and then finally winning in New York will give him that extra push to make every minute count.
Injuries and rest will be an aspect to watch this season going back to the 82-game schedule. Chris Paul can use the rest (but probably won't) and Cam Payne will get heavy minutes as a result. Where will Payton find himself playing behind a powerful 1-2 punch? Just be ready to play.
The lineups from head coach Monty Williams may go back to the three-guard offenses he has experimented with in the past and Payton should benefit. He may find himself in unique situations rather than "go out there and do your best on a losing team" situation. The fight to stay on this roster and to not become a trade piece at the deadline will be enough to push Payton to hopefully play the best ball he has played in his career, albeit in a limited capacity.


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think from autonomy
When Paulo Freire, one of the most important educators of the 20th century, said that teaching requires respect for the autonomy of students, students educated through critical analytical thinking , it was implied that they might continue to question the dignity of their autonomy. Analyze through freedom of expression. It's not enough to know the approach, but to understand the relevance of the problem as well as reflect it.
In history we appear as witnesses or protagonists, and it is up to us, as an existential requirement, to rethink what we have thought. This is because it is not a repetition of an event that evolved at some point in a series of events and brought a disadvantage to society. .
In a society where trust in ideology and party voting has been constantly defrauded, as is a matter of law, this has given rise to a parapet of historical suspicion, and one would expect an obligation to be more prudent and take greater responsibility. . Participation at the level of civic action.
Not this circumvention, but non-conformance of the new proposal. As it exists in a democratic and representative political system, freedom of expression and participation permits and requires the signaling of crimes previously committed by action or inaction. There is a wall that selectively repels those who violate the statute as a political organization, but there is nothing new about this. Always remember that no matter what was thought, everything must be reconsidered and everything is in doubt. Nothing is perfect. Because it lies under the shadow of human nature, and in these cases tends to paint itself as nationalism and curtail will and freedom in general. .
Thus, due to a historical past with unfortunate episodes, the rest of the rulers are left with a feeling of emptiness, backed by social and political paternalism that only invalidates and simplifies critical thinking. We must not be adamant and indifferent to the euphoria of the dream of demonstrating the heroes we create. For better or worse. Limiting and identifying speech in the sense of ridicule or polarizing prejudice.
What is truly certain is that it is very difficult to reconcile media historiography when dignity and autonomy of thought are involved. , or the veneration of the institution is an affront to the esteem of a people that remains deeply wounded and neglected for decades. You've been on your knees for so long that you're afraid to get up. It is not because of lack of courage, but because of the potential threat of meager payment to good servants, and convenience that ultimately tarnishes your dignity. It's an insult to the diaspora who know that the years never recover, and that now when they return, they've moved the strings of their hearts of feeling that they're neither here nor there.
Don't we know what led to the armed conflict that lasted more than a decade? Don't we understand the causes and consequences of being an exiled country? A country with the highest levels of corruption fails to understand that opportunistic projects deserve an ideal scenario to survive much of the hype and try to rediscover the roadmap for sustainable development. But before we show you what's suspect and what's not? Yes, we firmly believe we know the answers to these questions. Moreover, far from the interpretations each of us can have of our past and present history as a society, we know that we carry the weight of history on our shoulders as follows. Express the protagonist by not rethinking or expressing it at that point. The time is today.
Source: Diario.Elmundo
Kopitar impressed with two goals, Fiala scored the decisive one
Djokovic is a big favorite against Rublev