French President Chirac urged to use Chengdu visit to press for release of cyberdissident Huang Qi

first_img to go further October 7, 2004 – Updated on January 20, 2016 French President Chirac urged to use Chengdu visit to press for release of cyberdissident Huang Qi Help by sharing this information Reporters Without Borders (Reporters sans frontières) has called on French President Jacques Chirac, due to visit Chengdu on 8-9 October, to press for the release of website creator Huang Qi, imprisoned in the Sichuan capital for “subversion”.Mr Chirac’s visit to Chengdu is linked to strong economic ties between China and France. The fate of a young entrepreneur, jailed in very harsh conditions for starting a popular website that upset the authorities should not therefore be forgotten, it said.The webmaster was arrested on 3 June 2000, on the eve of the 11th anniversary of the 4 June 1989 Tiananmen Square massacre. He was charged under Articles 103 and 105 of the criminal code and sentenced to five years in prison for “subversion”.The charges related to articles Qi posted on the US-hosted site written by foreign-based dissidents about the Tiananmen Square massacre. He had originally set up the site as a notice board for missing persons in China. April 27, 2021 Find out more Organisation Follow the news on China Reporters Without Borders also called for the release of 60 other imprisoned Chinese cyberdissidents and Internet-users. News ChinaAsia – Pacific RSF_en Receive email alerts News News ChinaAsia – Pacific China: Political commentator sentenced to eight months in prison China’s Cyber ​​Censorship Figures French journalist Patrick Poivre d’Arvor of French TV channel TF1 went to Chengdu in October 2003 where he interviewed Qi’s wife, Zeng Li, who despite the risks to herself spoke out about the brutality meted out to her husband in jail.”Yes,” Zeng said. “He was beaten. He has a long scar on his forehead and he has lost a tooth (…) “He went into a coma once for several days after being badly beaten. Former fellow inmates told me he was beaten on his genitals. (…) “He refuses to stop writing in prison, so the guards beat him regularly. I think they have orders from their superiors to beat him.” Democracies need “reciprocity mechanism” to combat propaganda by authoritarian regimes Reporters Without Borders has urged the French president, set to visit Chengdu on 8-9 October to promote economic ties between France and Sichuan province, to press for the release of website creator Huang Qi, imprisoned in the Sichuan capital in south-western China for the past four years. News June 2, 2021 Find out more March 12, 2021 Find out morelast_img read more

Summer is Officially Here…And so is The Raymond 1886 Bar’s New Summer Cocktail Menu!

first_img faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes 11 recommended0 commentsShareShareTweetSharePin it Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Community News Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena Top of the News Your email address will not be published. Required fields are marked * If the climbing mercury on your outdoor thermometer hasn’t made it clear, here’s one more sign that we’ve officially crossed over into the summer season: Pasadena’s mainstay 1886 Bar at The Raymond has just released its latest, greatest and tastiest summer cocktail menu yet!This time out, the summer list was put together by original 1886 Barmen Brady Weise, Greg Gertmenian and Peter Lloyd-Jones, along with the rest of the 1886 Bar Team which includes Adam McClean, Jesus Gomez and new team member Gillian Georges, but that doesn’t mean the influence of Marcos Tello wasn’t felt this season. Says Weise, “Marcos helped us define the categories and check our drinks, assisted in looking over methodologies and coming up with different ideas, put forth the concept of certain ingredients… he would suggest format, structure and direction within and outside of the framework as well. I like to refer to him as our sixth man – he’s always there, even if he’s not directly visible. He’s always a part of the team.”And, this time the team has really outdone themselves. In keeping with the four-category structure on their menu, the 1886 crew came up with some really inventive new categories to play with: Their Tiki,Our Tiki,Dirty Pretty Things and Elixirs.“Summers are playful, and I think that’s why our summer lists tend to be the most unchained; we get consumed by this childhood trance when planning them,” says Gertmenian. “In prepping for Summer 2013, we definitely put aside our reverence for logistics and the result, and so far, that has been triumphant. Marcos actually gave us the four categories for this menu. There aren’t many cocktail categories that shout ‘summer’ more than historic and nouveau tiki. We also wanted to create drinks that wouldn’t tax the body too hard in the So-Cal heat.”Starting things off, Their Tiki…. honors those who came before us with the ultimate in tiki drinkage, made to perfection as only 1886 Bar can. This includes classics such as The Zombie, Strawberry Colada on Fire and the classic Scorpion Bowl, made famous by the much beloved Trader Vic’s. But then, you get sucked into 1886’s world with Our Tiki…., featuring their twists on classic Tiki recipes. For example, there’s the Shooting Star, which is Weise’s unique take on the classic Mai Thai, except this one has saffron-infused gin instead of rum and highlights cranberry-infused St. Germain. Then there’s the Deconstructed Piña Colada, created by Gertmenian and featuring all the elements of a Piña Coladarearranged molecularly as an ice cream sundae with spiked lime sorbet, white rum pineapple foam, Barbados Rum coconut foam, oatmeal crumbles and a mist of bitters, all served in a classic ice cream sundae glass… with a spoon.“The driving thought process behind molecular technique is to rearrange the components of familiar dishes and ingredients so that you can experience the same flavors, perhaps at different times, or in different ways, which gives your brain a bit of a surprise within its range of comfort,” Gertmenian says of the drink’s inspiration. “I just kept picturing a large spoon carrying a three-layered cross-section: a cake-like coconut foam, a creamy pineapple foam, and a velvety bright green, lime sorbet. The motivation of that visual wouldn’t let me stop tinkering until I had it.”The next section, which Peter Lloyd-Jones counts as his favorite is called: Dirty Pretty Things….. Calling upon dive bar favorites to start, each drink has been re-imagined with a molecular flare, and many of which were crafted by new 1886 bartender Gillian Goerges, formerly of The Bazaar by José Andrés at the SLS Hotel in Los Angeles. Some of the highlights of that section include the Sex on the Beach Popsicle, with white rum, fresh pineapple juice, and suspended chunks of fresh cranberry. You can also enjoy the Mojito Jello Shot with Flora de Cana, fresh lime juice and mint, or maybe you’ll want to try the Pickle-Back Sphere, taking Langer’s Deli pickle-brine and turning it into a thin layer of its own essence, creating a perfect sphere, which is then served with a shot of Powers Irish whiskey. 1886 guests might also want to give Weise’s Cherry Bomb a shot, with Anthem cherry cider, rum, and acid phosphate as a base, topped with a cacao nib-infused Becherovka.“Because my work with beer gained a lot of attention, it’s something that’s very near and dear to my heart, so every season I try to come up with a new malt cocktail,” Weise shares. “I’d been reading studies on acid phosphate and lactic acid, and how they’re natural byproducts during fermentation, so I wanted to use elements of fermentation to accentuate a cocktail including beer, and not in a traditional format, either. This is literally a dive bar drop shot, so I wanted to do something that was reminiscent of that, but not what you would expect, because the cherry cider and rum work really well together. It acts like an amuse-bouche for our more ambitious drinks in the Tiki section.”Closing out this season’s new menu categories is Elixirs…., which offers a smoother, silkier take on some stirred favorites. Weise is behind the Ciudad de Oro, which was inspired by Matt Biancaniello of Cliff’s Edge and includes coffee-infused El Dorado 12-year rum, Cynar and Absinthe. Or there’s the Cut and Run, a new version of a Manhattan with three aged white rums, dry vermouth and Benedictine, as created by Gertmenian and Adam McClean. But don’t miss the Red Belly Black, a Lloyd-Jones creation as a mezcal tequila Old Fashioned using grapefruit bitters, grapefruit-infused syrup and is then garnished with a grapefruit peel.“I like to try and put something forward each season that’s stirred to keep a variety of drinks on the menu and make sure there is something for everyone,” Lloyd-Jones says. “The Red Belly Black was inspired by a ‘smack,’ which is an Australian drinking term that refers to a drink using three different ingredients of the same flavor, so for this one, it’s grapefruit. It’s named after one of the most poisonous snakes in Australia, and also because the cocktail is actually red courtesy of the Campari. It’s a nice one for summer, and it’s really easy to drink.”And therein lies the problem… there are so many tasty libations, and so many of them are so easy to drink during this hot season. How can one choose a favorite? Lloyd-Jones was able to narrow down his preference to a section, but Weise claims he can’t pick between them, because it would be like asking him to choose between his kids, and the fact that all of the drinks are so unique. Even Gertmenian claimed it to be utterly impossible, but he was willing to give it a shot: “Maybe the Jamaican Farewell,” he suggests. “There isn’t a summer texture that isn’t represented in that cocktail, and they’re all harmonized masterfully. It’s got coconut cream, black rum, navy rum, yuzu juices, with spiced mango shrub, all sipped through a tall glass packed with crushed ice. Oh my goodness, why aren’t we drinking one now?”As for which one is going to be your new favorite, the 1886 Bar crew invites you to take a trip to The Raymond Restaurant in Pasadena and come find out for yourself!For more information about 1886 Bar’s new summer cocktail menu or reservations at The Raymond Restaurant, please call (626) 441-3136. Summer Cocktail MenuTHEIR TIKI….Pays homage to our tiki forefathers with some historic recipes, made perfectly.ZombieOur classic Zombie recipe with a blend of spiced and age rums, fresh citrus, and house-made fruit syrups, originally created by the father of tiki restaurants, Don the Beachcomber.Strawberry Colada on FireA tribute to the recently closed L.A. tiki landmark, Bahooka. We recreated this delicious memory using house-made strawberry and pineapple reductions, coconut cream, lime juice, and Nicaraguan white rum over crushed ice. Served with whole strawberry, set ablaze.Scorpion BowlOriginally created at Trader Vic’s in Oakland, this cocktail is served punch-style in a scorpion bowl with a flaming center. Aged Rum, Pisco, lemon and orange juices, and organ. (Serves 4)OUR TIKI….Features some twists on classic tiki recipes that play with texturesand flavors to create surprising yet pleasantly familiar go-to’s.Deconstructed Piña ColadaCreated by Greg GertmenianAll the elements of Piña Colada, rearranged molecularly as an ice cream sundae. Spiked Lime Sorbet, White Rum Pineapple Foam, Barbados Rum Coconut Foam, Oatmeal Crumbles, and a mist of bitters, served in a classic ice cream sundae glass, with a spoon.Shooting StarCreated by Brady WeiseA nod to a traditional Tiki format with a modern twist, this cocktail uses saffron-infused gin and cranberry-infused St. Germain to highlight the diversity that’s possible in the Tiki category.The Jamaican FarewellCreated by Adam McLeanAdam’s debut drink at 1886 celebrates the ostentatious flavors of the category by drawing from his exotic Chinese-Jamaican roots. Goslings Black Seal, Smith & Cross Jamaican Rum, yuzu juices, coconut, and mango shrub combine to capture the complex spice and sweetness of a traditional Jamaican rum cake.A Tale of Two Raymond’sCreated by Jesus GomezWithout Walter Raymond, there would be no 1886 and withoutErnest Raymond Beaumont Gantt, there would be no tiki cocktail. Jesus honors both of our stately forefathers with his inaugural libation, featuring a blend of aged rums and cognac, pineapple, lime, house-made grenadine, and Licor 43.DIRTY PRETTY THINGS….Will employ molecular technique to deconstruct and re-imaginesome deliciously low-brow favorites.Sex on the Beach Popsicle Created by Gillian GeorgesIt is entirely possible that no two restaurants in world have ever made their Sex on the Beach the same way. So why not put a truly memorable spin on it? This frozen popsicle uses white rum with fresh pineapple juice, and chunks of fresh cranberry suspended in the top of the bar.Mojito Jello Shot Created by Gillian GeorgesA classic cocktail that began in the fields of Cuba over a century ago has since been popularized in clubs and high-volume bars across America. We’re taking the debauchery one step further and making it a Jello shot with Flor de Cana.Pickle-Back Sphere Created by Gillian GeorgesUsing molecular technique, we’ve encapsulated Langer’s Deli pickle-brine in a thin layer of it’s own essence, creating a perfect sphere, and are serving this with a shot of Powers Irish whiskey. Take the shot, hold the sphere on your teeth, and bite down when you’re ready for your Pickle-back.Sangrita Sphere Created by Gillian GeorgesA 1920’s traditional Mexican recipe is recreated here, using spherification to encapsulate fresh orange, lime, red chili powder and tomato. The sangrita sphere is served with a shot of silver tequila and designed to bring out the spice and citrus flavors of the agave.Sake Bomb Created by Peter Lloyd JonesA modern take on the raucous tradition. Plum-infused Yamazaki 12 year is delivered in a shot glass made of ice and dropped into Japanese lager. Kanpai!Cherry BombCreated by Brady WeiseResurrecting a long forgotten dive bar classic, this drink uses Anthem cherry cider, rum, and acid phosphate as a base, and is topped off with Cacao Nib infused Becherovka.ELIXIRS….Presents some silky, stirred originals.Red Belly Black Created by Peter Lloyd JonesA mezcal tequila Old Fashioned, this cocktail offers a “smack,” utilizing 3 different ingredients with the same flavor component: grapefruit bitters, grapefruit-infused syrup and grapefruit peel. Named after one of the most poisonous snakes in Australia.Cut and Run Created by Adam McClean & Greg GertmenianA rum manhattan that blends three aged white rums and adds dry vermouth and Benedictine for a crisp,refreshing bite with hints of navy funk. In situations which called for immediate departure, sailors in the 1700s would sever the anchor line (“cut”) and sail quickly downwind (“run”) rather than wait for the anchor to be drawn up. If you’re the type with a thirst for adventure, do not wait to “cut and run.”Ciudad de Oro Created by Brady WeiseInspired by Matt Biancaniello of Cliffs Edge, this drink includes coffee-infused El Dorado 12-year rum, Cynar, and absinthe. Sure to light up warm summer evenings, this cocktail will conjure dreams of the Lost City of Gold. Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy Herbeauty7 Most Startling Movie Moments We Didn’t Realize Were InsensitiveHerbeautyHerbeautyHerbeautyThese Are 15 Great Style Tips From Asian WomenHerbeautyHerbeautyHerbeauty9 Gorgeous Looks That Have Been Classic Go-tos For DecadesHerbeautyHerbeautyHerbeautyHere Is What Scientists Say Will Happen When You Eat AvocadosHerbeautyHerbeautyHerbeauty15 Countries Where Men Have Difficulties Finding A WifeHerbeautyHerbeautyHerbeautyStop Eating Read Meat (Before It’s Too Late)HerbeautyHerbeautycenter_img Name (required)  Mail (required) (not be published)  Website  First Heatwave Expected Next Week Community News Restaurant Cover Column 1 Summer is Officially Here…And so is The Raymond 1886 Bar’s New Summer Cocktail Menu! From STAFF REPORTS Published on Thursday, July 18, 2013 | 11:43 am Subscribe Make a comment Business News More Cool Stuff EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDSlast_img read more

Brazilian Army Petty Officer Second Class Second at the Modern Pentathlon World Championship

first_img In spite of leading the laser shooting and run combined event, the last trial of the event, the gold went to the current Olympic champion, Lithuanian athlete Laura Asadauskaite, who won with a five-second difference (5,312). The bronze went to Russian athlete Donata Rimsaite, vice-champion of the 2010 World Games, who reached the finish line two seconds before the Brazilian athlete (5,284). By Dialogo August 29, 2013 On August 24, in Taiwan, Petty Officer Second Class Yane Marques stepped on the podium to receive one more unprecedented title for her and for Brazil: second place in the Modern Pentathlon world championship. The silver medal came a little over a year after Yane became the first Latin-American athlete to win medals in the Modern Pentathlon, shortly after winning the bronze in the London Games. In the combined competition, Yane displayed a great performance with the fifth best time of the championship (13:02:42), earning 2,072 points. With a fast time and great aim at the laser shooting event, the athlete from Pernambuco remained in first place for all four 800-meter interval running series. The Brazilian athlete passed Elodie and Murray, and after being threatened by her Russian competitor Liudmila Kukushkina, who ended in 29th place, she continued to lead the competition in many instances, but ended up being overrun in the last series. In order to achieve second place, Yane had to improve greatly throughout the five events in the final. On August 23, she started off the day in 11th place, after the fencing competition (19 victories and 880 points total), then she moved to seventh with the ninth best time in swimming: 2:15:20 (1,180). The athlete, who is currently fifth in the world at the International Modern Pentathlon Union (UIPM), continued her climb toward the world vice-championship after the ninth best horse riding presentation. In horse jumping, she only knocked over one obstacle and earned a total of 1,160 points. The athlete from Pernambuco came in third place in horse back riding, as she took off 14 seconds behind the current champion, French athlete Elodie Clouvel, and only 6 seconds after second place holder, the athlete from England, Samantha Murray, who won the silver medal in the 2012 London Games. The Brazilian Army Sports Committee athlete won the historic medal after a very balanced dispute at the Fengshan Stadium, in Kaoshiung, the second largest city in Taiwan, with a total of 5,292 points. last_img read more

More than 2,000 see Wealdstone suffer semi-final defeat

first_imgWealdstone’s hopes of reaching Wembley were ended as they went down 2-0 at home to Brackley Town in their FA Trophy semi-final second leg.Bobby Wilkinson’s side were unable to overturn their single-goal deficit from the first leg, despite attracting a season’s best crowd of more than 2,000 to Grosvenor Vale.Second-half strikes from Shane Byrne and Aaron Williams were enough to seal Brackley’s place in May’s final – leaving the Stones to focus on their outside chance of reaching the National League South play-offs.Wealdstone were indebted to goalkeeper Jonathan North, who ensured the contest remained scoreless at the break with two smart saves to foil Williams as the visitors dominated.But Brackley made the breakthrough 10 minutes after the restart when Jake Sheppard felled Glenn Walker on the edge of the box and Byrne curled the resulting free-kick into the bottom corner.Stones responded with a triple substitution and they finally began to apply pressure to the Brackley defence, but it was not enough to bring them back into the contest.Danny Green’s low drive forced a save from Brackley keeper Danny Lewis, while unmarked Stones skipper Jerome Okimo stabbed wide from Sheppard’s free-kick.But Williams put the outcome beyond doubt with eight minutes remaining, slotting a left-foot finish past North to clinch a 3-0 aggregate victory. Follow West London Sport on TwitterFind us on Facebookby Taboolaby TaboolaSponsored LinksSponsored LinksPromoted LinksPromoted LinksRecommended for youAspireAbove.comRemember Pauley Perrette? Try Not To Smile When You See Her NowAspireAbove.comUndoLifestly.com25 Celebs You Didn’t Realize Are Gay – No. 8 Will Surprise WomenLifestly.comUndoUsed Cars | Search AdsUsed Cars in Tuen Mun Might Be Cheaper Than You ThinkUsed Cars | Search AdsUndoTopCars15 Ugliest Cars Ever MadeTopCarsUndoezzin.com20 Breathtaking Places to See Before You Dieezzin.comUndoFood World Magazine15 Fruits that Burn Fat Like CrazyFood World MagazineUndoDrhealth35 Foods That Should Never Be Placed in the RefrigeratorDrhealthUndoHappyTricks.comHer House Always Smells Amazing – Try her Unique Trick!HappyTricks.comUndolast_img read more

Bulldogs sweep first day of Beth Pilger Invitational tourney

first_imgLos Molinos >> The Los Molinos Lady Bulldogs won all three of their matches Thursday at the Beth Pilger Invitational tournament they are hosting. The Bulldogs beat the Williams Yellowjackets 25-19 and 25-11, the Colusa RedHawks 25-17, 21-25 and 15-11 and the Princeton Eagles 27-25 and 25-7.Heather Rodriguez was named player of the match against Williams, Valeria Garnica was named player of the match against Colusa and Liset Castillo was named player of the match against Princeton.Rodriguez …last_img

Beautiful Things from SA

first_img27 November 2003South Africa’s flourishing craft market is providing tourists with spectacular and original artefacts to take home from their travels. And in the process, poverty is being alleviated in a truly sustainable manner.Several cultural initiatives, born out of the Craft Imbizo II at the World Summit on Sustainable Development that took place in Johannesburg in 2002, have taken off.These initiatives are providing people in far-flung corners of the country with employment – and stimulating the arrival of new and highly marketable creative designs onto the country’s already rich arts and craft scene.Beautiful Things, an exhibition showcasing crafts from around the country and put together for the World Summit, has now developed a momentum of its own. More on Beautiful Things After the Summit, the exhibition moved to the Bus Factory, a new crafts exhibition centre in Newtown, Johannesburg, in December 2002. There is now a retail outlet, Shop for Beautiful Things, alongside the exhibition, which sells a range of exotic and varied crafts both from the exhibition and bought specifically for the shop.“Craft objects made by traditional craftspeople, according to ancient practices, can be found on exhibition, side by side with those made from contemporary materials to suit the expanding local and international markets”, says the department of arts and culture.“Many of the new products are made by the groups set up by the Poverty Alleviation Fund (established by the department to create job opportunities for poor people). The exhibition is constantly expanding and changing to display and market the products to the local and international buyers who come to see this remarkable showcase of craft.”The Bus Factory, a partnership initiative between the department, the Gauteng provincial government, the City of Johannesburg and the Johannesburg Development Agency, aims to become a hub for the country’s craft industry – showcasing crafts from all nine provinces and operating as a centre for training and development workshops.Xhosa arts and crafts take offAnother sustainable craft initiative is taking off in the Eastern Cape. When crafters from the province exhibited their wares at the World Summit Imbizo, they soon realised they had highly desirable products on display and required a sales outlet after the Summit.With financial help from the department of arts and culture’s Poverty Alleviation Fund, they set up a shop in the Boardwalk Casino complex in Port Elizabeth, a much-frequented tourist attraction, and opened to the public in December 2002.Initially, nine local crafters supplied the shop, EzamaXhosa (meaning “Belonging to the Xhosa People”). Now, 145 crafters from even the most remote rural areas of the Eastern Cape are supplying their wares to the shop.Pottery, beadwork, cushions, table linen, leatherwork, wooden carvings, cutlery, walking sticks, bags, cards and traditional clothing are some of the items on sale. The traditional clothing has proved so popular that more shop space is now needed to cater to the demand.Although most crafters are paid twice a month depending on sales, the very poor crafters are paid cash for their wares. This money comes from the 25% mark-up on shop goods. Crafters are also given lists of which of their products have sold and which have not. So far, ExamaKhosa has paid out R250 000 to Eastern Cape crafters.Unfortunately, the money from the Poverty Alleviation Fund – which has financed shop fittings and equipment and which pays administration funds and the salaries of eight staff members – will cease in March 2004. The Boardwalk will begin charging rental, and the shop will need to be sustainable.But, with the success thus far of the Johannesburg and Eastern Cape initiatives, the future looks brighter for scores of previously unemployed people who have developed new skills in the crafts industry, and who now have an outlet for their reporterlast_img read more

What Happened to September?

first_imgSome of you may have noticed that I haven’t posted to my blog in about a month. September was challenging for me. I had high hopes for it to be a time of high productivity, but apparently it was not meant to be. The month started out promising: little scheduled travel, few deadlines, and several projects needing attention that I was excited about. It started going downhill almost immediately. I acquired a low-level virus, the flu, or something else that made me sluggish and uncomfortable, that sapped my strength and motivation, but did not debilitate me enough to seek medical attention. Just as I was working my way out of the malaise, my laptop crapped out on me.Computers Save So Much TimeA trip to the computer store confirmed that the patient was terminal with no hope for resurrection. A replacement computer was about a week away, so my very helpful independent computer store was nice enough to give me a loaner, an old but working laptop. After about eight hours of data restoration work, I was back in business with some limitations and missing only a few documents that were skipped in my last backup. Finally back to work, with the month almost gone, I slowly began to gain some momentum. A week later the new computer arrived. After another marathon session of data restoration with everything seeming to work fine, I turned it off and went to sleep.The Blue Screen of DeathThe next morning, just before I headed out the door for a long drive to inspect a house for a client, I fired up the new machine and got the blue screen of death. AHHHH! I threw it in the car, and stopped by the computer store to find out they don’t open until 10AM. Off to my meeting. Later I stopped back by store on the way home in the early PM. We spent about an hour diagnosing the problem, and they decided that they needed to work on it for a while. Luckily, they were able to fix it without losing any of my data, and my computer was ready by the end of the day. I kept both computers running for another few days until I was confident that the new one would actually work. After about a week, I returned my loaner with reasonable confidence that I now have a truly functioning computer. Out of all this, I have finally decided to take the advice of several good friends as well as my children and switch to a Mac, probably sometime before the end of the year. After a 20+ year relationship with PCs, it’s time to move on.Green Building Misinformation AboundsBut enough of my tribulations. I will wrap up with a brief comment on a presentation I saw recently. At a local Remodelers Council meeting, an industrial hygienist and air-quality expert told us about controlling pollutants on job sites to protect both staff and home occupants. The information was reasonably interesting and the speaker was clearly qualified and experienced in the area. He pointed out that he was one of the few people in his field who actually worked on single-family homes. What really got to me was his discussion on fresh-air ventilation. His position was that he preferred homes that had high infiltration rates because then he didn’t have to worry about active ventilation systems.Definition of Stress: Resisting the Urge to Choke the Living Daylights Out of Someone Who Desperately Deserves ItRepressing my natural urge to start yelling at him, I waited patiently until he was finished and, as politely as possible for me, pointed out that using uncontrolled infiltration for fresh-air ventilation was a bad strategy, both from an energy and an indoor-health standpoint, and that it was dangerous to promulgate this particular position in the industry as it runs counter to the very heart of green building. Unfortunately, he was not to be swayed, and I didn’t have the energy to start a fight. Luckily, the event was not that well attended, so his damage was minimized. While I do appreciate that this gentleman has a strong background in air-quality issues, I find it very frustrating that he completely missed the air quality/infiltration/energy efficiency connection, and just strolled merrily along with his restricted view of homes. Green building is so multifaceted that it is critical to be able to look at it from every point of view in order to be successful. In his case, he was just one of those blind men checking out the elephant, each describing very clearly the part they were touching, missing the big picture by a mile.last_img read more


first_imgTOUCH SA STAFF AND BRANCH PART OF UNITARY MODEL In another step in the implementation of the unitary model of managment, staff in the South Australian Touch office are now part of the national structure. Under the new structure, SA Branch Manager Gavin MacDonald will report through to the Touch Football Australia (TFA) National Game Development Manager Colm McGuire, with guidance and assistance from the SA Board of Directors. This is a situation not unfamiliar to both Gavin and Colm. Until recently, Colm was the Executive Officer of SA Touch, with Gavin at the helm of the biggest affiliate in SA, City Touch. Colm has since taken on the national role, providing the opportunity for Gavin to further his career as SA Manager. Already, finances for SA Touch are run directly through the national office in a dedicated section of the national accounts. In essence, this is a model for the way that the unitary model will work throughout the country. SA has been the testing ground for many of the processes that will put in place for the other states as they progressively come on board. President of the SA Board Darren Ball believes that this is an exciting phase of the sport’s development, both nationally and in South Australia. “This has been a natural progression from the processes we have been developing over the last few years. We are also proud that Colm has been selected to undertake one of the key roles within the TFA and to have someone with extensive knowledge of both the people and the issues the sport faces in this state will ensure that the service our affiliates receive will only be stronger under the unitary model,” said Ball. OTHER UNITARY NEWS: In other TFA unitary news, Royal Park Touch from Victoria have become the first affiliate from outside of Queensland to officially join up with Touch Football Australia. After affiliate information packs were sent out to each affiliate Australia-wide last week, Royal Park Touch have moved quickly to ensure they are signed on and will receive the benefits of being a member of Touch Football Australia. FOR MORE INFORMATION: If you would like to know more about the management restructure, the benefits for your affiliate or how to join, simply click here: INFORMATION ON AFFILIATION Or contact: Kevin Thompson Australian Touch Association Chief Executive Officer Ph: (02) 6285 2703last_img read more

a month agoNewcastle boss Bruce eager to be careful with Carroll comeback

first_imgAbout the authorPaul VegasShare the loveHave your say Newcastle boss Bruce eager to be careful with Carroll comebackby Paul Vegasa month agoSend to a friendShare the loveNewcastle United boss Steve Bruce is eager to be careful with Andy Carroll’s comeback.Carroll rejoined Newcastle in the summer but had to wait to play while he worked his way back to fitness.The striker entered the fray in the 82nd minute as Newcastle drew 0-0 with Brighton at St James’ Park. Bruce told Sky Sports: “We’re just delighted to see him back on the pitch. He’s worked extremely hard. He lifts the crowd. He’s a handful, if he stays fit he’ll be ok.”We’re going to have to manage him in the right way. The big thing is his ankles. Let’s hope now that he’s injury free.”We noticed in training he’s got that bit of presence, the respect because of what he’s achieved. If you’ve got a big Andy Carroll in there, you’ve got to play to his strengths.” last_img read more