To the Editor:As we approach our 100th Anniversary, on behalf of all officers and members of our World War I Historical Joyce-Herbert VFW Post 226 and Veterans Museum, we thank Mayor Davis, the Bayonne Board of Education, District Administration, our sponsors, committee, and our community for a 3rd successful Field of Heroes honoring all veterans. This year’s honors were given to Mayor Richard A. Rutkowski-US Army, Mayor James J. Donovan-US Army, Jack Graham-US Air Force, and Andrew Szyposzynski-US Army. A monument stands in front of our beautiful Bayonne High School with the engraved names of all honorees, including 2016 honorees: Victoria DelRegno, RN-US Air Force, Glen J. Flora-US Army, Denis Miranda-US Navy, John Nicaretta-US Army, Frank Perrucci-US Merchant Marines, Henry Sanchez-US Navy; and 2017 honorees: John Baccarella-US Army, Alfred E. Bell-US Army, Donald J. Cruden-US Marine Corps, Barry J. Dugan-US Marine Corps, Donald S. Miller-US Army, and Frank D. Polera-US Marine Corps. We thank our dedicated committee who made this year’s program just as exceptional as the 2016 Field of Heroes initiated by Dr. Patricia L. McGeehan: Dr. Michael A. Wanko, Joseph Broderick, Dr. Dennis Degnan, Dan Ward, Richard Baccarella, Neil Carroll, III, Brandon Wahler, Tim Craig, Thomas Hart, James Pondillo, and Dr. McGeehan. We thank our Police, Fire, & McCabe’s Ambulance Honor Guards, Veterans’ Color Guards, Bayonne Police Pipes & Drums, BHS Honors Choir, Band, Bugler Michael Malloy, Veterans, Bayonne Fire & Police Depts, and Boys’ Baseball Team, Food Services, Pete Amadeo, and BHS Model UN students Sasha & Maysoon Elzanfali, Frank Libutti, Tashu Gupta, and Ghenwa.A special thanks to our Sponsors: UNICO National Bayonne Chapter, Freeholder Kenneth Kopacz, Creative Hair Studios, McCabe Ambulance Service, BCB Community Bank, BRR Corporation/The Chandalier, J&J Printing Co., R. Kellner Allstate Agency, Planet Wings, and Pompei Pizza of Bayonne. We sincerely thank guest speaker Lt. Colonel Jerome Parker, U.S. Military Academy, West Point and appreciate all support given to our World War I Historical VFW Post 226 Veterans Museum Education Program.COMMANDER GLEN J. FLORA
Lorie Rice with her husband Brad, of Ocean City, with their children Rocco, 7, and Anna, 8, enjoy family time. By Maddy VitaleLorie Rice found the perfect way for both she and her husband to work outside of the home and still manage to find quality time to raise their children in Ocean City.Rice quit her job as an art teacher in Atlantic City after 12 years, worked as a wellness coach for a while, and then, in October 2017, she began her journey into the life of real estate, to be alongside her husband Brad Rice. They work for Patrick Halliday Berkshire Hathaway Fox & Roach Realtors, 754 Asbury Ave. “It has always been my vision to have my life and work intertwined,” Rice, 40, said. “This means that I don’t have to juggle, but that everything blends together.” The couple lives in the north end of Ocean City with their kids Anna, 8, a third-grader, and Rocco, 7, who is in the first grade.“My mom lives here in Ocean City and loves to spend time with the kids,” Rice said. “This helps.”And the fact that they work just seven blocks from their home makes it extremely convenient for family time.“If one of us has something urgent to take care of, it’s very easy for the other to hold down the fort at home,” Rice said. There wasn’t a question of where she wanted to work.“I chose to work with Patrick (Halliday) because of his integrity and work ethic. Patrick does a very high volume of business here on the island,” Rice explained. “He knows the market. He knows what is fair and reasonable. It’s been a pleasure to work with him and learn from him.”Halliday remarked about Lorie Rice’s background and how it transfers to real estate work very well.“When working with clients, it is important to understand ever changing market conditions. Lori’s background in education has provided her the tools a knowledge to recognize the changing trends throughout the market,” Halliday said. “Having the ability to educate our clients on future market trends has allowed them to take advantage of opportunities others may not recognize.”Before Rice made the leap into real estate, she worked in Halliday’s office.She quickly learned that she could apply her skills and life experience to help others in real estate.So, the former teacher took steps to begin a new career.She enrolled in real estate school over the summer and in three months she got her license.And she was ready to get out there and sell.“I took the long route. There is one that takes two weeks. I couldn’t wait to start,” Rice said.The former educator was confident that her skills as an effective communicator who was professional and very organized would add up to a superb agent. “You have to have very good communication skills to work with children, parents, the administration and run your classroom,” Rice said. “Teaching is a hard job.”Before long, Rice took a spot next to her husband and she quickly fell in love with her new set of responsibilities.Whether she is helping a buyer, seller or investor, she likes it all, because she is helping people and there are extra perks – specifically the flexible schedule.“I never have a problem answering calls or dealing with urgent situations with our buyers and sellers because of the situation we created,” Rice said of working with her spouse.And there hasn’t been a better time to get into real estate, she remarked. Calling it an “amazing shore market,” Rice said it is a “fair and unique time in real estate.”“The market is strong and that is good for buyers and sellers,” Rice said.Rice enjoys getting to know her clients, discussing the market and helping people understand the true value of their homes. With the market continuing to rise, it is a great time for investors to purchase a shore home, she said. “It is a wonderful time for sellers,” Rice said. “I think we have a unique situation going into spring and will see a lot of transactions.” Rice knows she made the right choice in her change of career for her happiness and the happiness of her entire family.“Each day is different for us and that is what I like. Brad and I work together as a team in the office and at home,” Rice said of working with her husband. “We work differently, but we each have our strengths. Working as a couple to help our clients is very powerful.” Lorie Rice loves working with her husband Brad as a real estate agent at Patrick Halliday in Ocean City.
Northern Cyprus is not the best country in the world for a gourmet to live. Imported foodstuffs are rare and expensive, locally produced fruit and vegetables are good but limited in variety and very seasonal.Meat tends to be tasteless and tough – due, perhaps, to very limited grazing, less than considerate husbandry and hardly any maturation after slaughter; more than three days has to be requested. However there are some gems and some surprises, and the bread here is some of the best I’ve tasted. How these standards are achieved, I do not know. Quality assurance is only thought about and technical knowledge is, to be kind, limited. There is not a huge variety available, but the most popular versions – from wrapped and sliced to those made from stone-ground wheat and with natural fermentation – can be found. And the local olive bread, made with both baking powder and yeast, and featuring whole black olives, is addictive but has a very short shelf life. Tempo, a local supermarket, asked me to help them reduce the “crust” of wrapped and sliced box bread used for sandwiches, which was being baked for 30 minutes at 240ºC. Then the heat was turned off and the bread left in the oven for a further 30 minutes.The Tempo LoafBread flour – 30kgImprover – 150gYeast – 150gSugar – 400gSalt – 1kgUnsalted margarine – 500gMilk – 1kgWater – 15kgWe successfully reduced the bake time to 28 minutes and the weight of the dough piece by 100g. It appears to have done the trick.However, the real loss leader – the wrapped and sliced of Cyprus – is not wrapped and sliced at all. It is a most delightful bloomer-style loaf, featuring a thin crispy crust, a light tender crumb, which is amazingly white, with perfect cell structure and a wonderful real bread taste. The loaf is scaled at 350g and keeps well for 24 hours. It then makes great toast. The loaves sell at a loss, for about 20p, but the local Cypriots buy them by the dozen, Covered with seeds, it can be sold at 50p. Here is the recipe (or as close as I can get to it). The 20p LoafBread flour (circa 14% protein) – 120kgSalt- 1kg 600gSoya based improver – 1kg 600gYeast – 5kgSugar – 800gWater – (circa) 60 kgThe “on sack” declaration reads: Wheat flour, Saccharose, Emulsifier (E472) Soya flour, Oxidising agent (E 300), Enzymes (Fungal alfa amylases).The nearest I could get to a flour specification is that it is 72% extraction and bakers use a blend of three, from different mills, as the variation is very great. The soft dough is mixed on a spiral machine for 15 minutes, divided into 350g pieces, moulded, and then given 40 minutes’ intermediate proof. It is then shaped. If the bread is to be seeded, it is done at this stage – all over with a delicious mix of white and black sesame and a little aniseed. Finally, the loaf is proved and baked.There are about another five varieties, none of which have great sales but are all good to eat:German, a light rye; diet, with bran and wholemeal; wheat meal; corn bread, an American recipe; and olive bread, frequently made at home, some containing fresh herbs.Most of the bread in northern Cyprus is made by small- to medium-sized bakeries or in-store by the supermarket groups. But there is a specialist baker making what is known as “village bread” (main picture). This comes in two varieties: a round and a baton shape, both 1.2kg in weight. The baton is covered with black and white sesame seeds and a little aniseed, while the dough itself is flavoured with ground cloves and allspice. Fermentation is done using the natural yeasts in the atmosphere. The flour used is stone-milled from wheat imported from the Ukraine. Water is from a nearby spring and the loaf is baked in old stone-floored ovens.The “bakery” where it is made is, in fact, the kitchen of a once-popular hotel and restaurant in a remote beautiful valley near a village called Pinarbasi, some 10 miles from Kyrenia. The building is situated at the bottom of the valley alongside a fast-flowing mountain stream of sparkling clarity and cleanliness of taste. This is the water used for the bread.The bakery has a small spiral mixer, a moulding machine and three stone-floored clay-built ovens. It is operated by three or four people, who turn out 1,000 loaves a day, seven days a week. There is a lot of mystique to the process, but nothing would persuade the workers nor the owner of the business to change one iota of recipe, ingredients or process.The bread is made in three stages. The mixing machine is washed seven times, stone-ground flour is mixed with spring water to form a soft dough and this is divided into 2.5kg pieces, which are put into ceramic bowls. These are then placed in and out of the oven seven times (30 seconds each time) and are left in the bakery atmosphere for three days, open to natural yeasts in the air. Each of these can then be used to make 130kg of dough or they are frozen for use later.The wheat itself is not easy to obtain: imports are strictly controlled by Turkey. But when the grain arrives, it is taken to a modern mill with a stone-milling facility, close to Famagusta. The bread is pretty solid but, freshly made, it is very tasty. After 12 hours it firms up and loses some of its appeal, but for the next five to six days, it changes little and, with good butter, it’s nutty, spicy, slightly sour in taste, and makes delicious and compulsive eating.A bread ring called Simit is the last of the great products I discovered:The Simit Bread RingBread flour – 1kgSugar – 100gSalt – 50gCinnamon – 20gYeast – 50gOil – 30gWater – 400gBlack and white sesame seeds (enough to heavily coat the rings)This is made into no-time dough, divided into 50g pieces, shaped into a twisted rope, heavily coated in seeds and formed into neat rings, proved and baked in a hot oven.
Corby Hall, a priest’s residence hall and one of the oldest buildings on campus, will be demolished this summer and rebuilt, The South Bend Tribune reported Wednesday.Built in the late 19th century, Corby Hall is property of the Congregation of the Holy Cross and does not belong to Notre Dame. However, the University and the religious order decided together to replace the building, the report said.“We originally planned to renovate the old building and put an addition on,” Rev. Austin Collins, the religious superior of the Corby Hall community, said to The South Bend Tribune. “It just was not feasible.”University spokesman Dennis Brown said the structure of the building made renovation not possible.“The load-bearing walls in the current structure were such that we couldn’t effectively renovate the building,” he said to The South Bend Tribune.The report said, the building has been home to several “famous residents,” including University President Emeritus Fr. Theodore Hesburgh and former football coach Knute Rockne.The new Corby Hall will feature a “similar design” to the old building and is expected to be completed in spring of 2020. Until the hall is completed, the 28 current residents will live elsewhere on campus.The new building will be constructed with $20 million from Mary and Jay Flaherty’s gift to the University and Congregation of the Holy Cross last year as well as $10 million from Notre Dame, the report said.Tags: Congregation of the Holy Cross, Corby Hall
Star Files Related Shows Hedwig and the Angry Inch The cast also includes Tony winner Lena Hall as Yitzhak. Harris departs the show on August 17; Tony nominee Andrew Rannells will step into his high heels August 20 through October 12. As part of an ongoing partnership, the production has also donated $100,000 to the Hetrick-Martin Institute, the nation’s oldest and largest organization helping gay, lesbian, bisexual, transgender and questioning (LGBTQ) youth to reach their full potential. Directed by Michael Mayer, Hedwig and the Angry Inch tells the story of a fictional rock ‘n’ roll band, fronted by Hedwig (Harris), a transgender woman from communist East Berlin. Between rock songs, Hedwig regales the audience with both humorous and painful stories about her life, including her botched sex change operation. The score includes “Tear Me Down,” “Wig in a Box,” “Wicked Little Town,” “The Origin of Love,” “Angry Inch” and more. Lena Hall Andrew Rannells The Tony-winning revival of Hedwig and the Angry Inch, which stars Tony winner Neil Patrick Harris, has recouped its initial capitalization. John Cameron Mitchell and Stephen Trask’s rock musical, which only performs seven instead of the usual eight Broadway shows per week, has set the box office record at the Belasco Theatre four times. Neil Patrick Harris View Comments Show Closed This production ended its run on Sept. 13, 2015
FacebookTwitterLinkedInEmailPrint分享Renew Economy:The combined output of wind and solar generation has beaten brown coal for the first time over a quarterly period in Australia’s main grid, according to new data from energy consultancy Energy Synapse.Wind and solar have beaten brown coal over weekly and monthly periods in recent times, but not previously over a whole quarter.“July to September 2019 was the first quarter ever where wind and solar (utility-scale plus rooftop) in the National Electricity Market generated more electricity than brown coal,” says Energy Synapse managing director Marija Petkovic. “This is a significant tipping point in the transition to clean energy.”According to the Energy Synapse data, utility-scale solar set a new record for electricity generation in the third quarter, despite the fact that it is not usually the best period for sunshine. The output for the last three months from utility scale solar generation was 1,300GWh – almost three times the generation in the same time last year, which reflected the growth from newly connected solar farms in Queensland such as the Clermont, Haughton, and Rugby Run installations, and despite the fact that many facilities were turned off on occasions due to negative pricing.Petkovic says wind power also set a new record for the highest ever electricity generation in the third quarter, in this case driven by new capacity coming online, particularly in Victoria, which now trails the long-term leader of wind generation – South Australia – by just two per cent.There have also been outages at units of the Loy Yang A and Yallourn, which have contributed to the dip in electricity generation from brown coal. But Petkovic pointed out that the electricity generated from variable renewables in the July-September quarter was higher than that of brown coal in any of the last five quarters.More: Wind and solar output beat brown coal in Australia for first time in September quarter Another first for Australian renewables, clean generation tops brown coal during third quarter
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Nassau County police released a photo of a man they said is a suspect who is wanted for the attempted murder of a stabbing victim in Hempstead six months ago, authorities said.The suspect, Jose or Luis Alberto Sorto, allegedly stabbed the victim several times on Washington Street near the corner of Vancott Avenue at 6:40 p.m. Friday, Dec. 6, police said Tuesday.Third Squad detectives released the photo of the suspect—who’s last known address was on Hendrickson Avenue in Hempstead—in the hopes that someone would recognize him and turn him in.Police said that another suspect has already been arrested in connection with the stabbing, but did not release the alleged codefendant’s identity.Crime Stoppers is asking anyone who has any information about the whereabouts of Jose or Luis Alberto Sorto, or anyone with any information about this case to call their toll free hotline: 1-800-244-TIPS (8477). All callers will remain confidential.
21SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Credit union bribery is illegal.Perhaps this is news to no one, but I was reminded of this recently when asked by a NAFCU-member whether a credit union employee could accept a monetary gift of thanks from a member. While gifts of appreciation and other gratuities from members to credit union employees are, in most cases, innocent and well-intentioned, an employee’s receipt of such gifts can raise bribery concerns.Code of ConductNCUA has an old, but still effective, Interpretive Ruling and Policy Statement (IRPS) from 1987 (See, IRPS 87-1) that provides guidance to federally insured credit unions with respect to the Bank Bribery Act. See, 18 U.S.C. §215. Among other things, IRPS 87-1 “encourages federally-insured credit unions to adopt codes of conduct that describe the prohibitions of the bank bribery law” and recommends procedures to ensure compliance with the law.By way of brief background, the Bank Bribery Act generally prohibits a credit union “officer, director, employee, agent, or attorney ” from seeking or accepting anything of value, with the corrupt intent to be influenced or rewarded in connection with any business or transaction of the credit union. The law also prohibits anyone from offering or giving anything of value to a credit union officer, director, employee, agent, or attorney in connection with any business or transaction of the credit union, with the intent to corruptly influence or reward that person. continue reading »
Sep 28, 2006 (CIDRAP News) – Influenza expert Nancy Cox, PhD, of the Centers for Disease Control and Prevention (CDC) was named federal employee of the year yesterday by a nonprofit group.Cox, 58, director of the CDC’s Influenza Division, received the award in Washington, DC, from the Partnership for Public Service, a nongovernmental organization that promotes excellence in government employees. She was honored for her work to help the United States and the world prepare for an influenza pandemic, according to a CDC news release yesterday.”Nancy Cox embodies the best of what CDC is about—world-class scientists serving on the front lines each and every day to protect America’s health,” said CDC Director Julie Gerberding, MD, MPH, in the CDC release. “Her dedication and leadership of CDC’s influenza activities are truly making a difference in the country’s fight against seasonal influenza as well as in the world’s preparation for the next influenza pandemic.””I’m very honored to receive this award,” Cox said in the CDC release. “I feel like it’s a reflection of the excellent work done by many, many people who’ve worked on influenza at CDC—both in the past and present—and have helped build our influenza program into what it is today.”An Iowa native, Cox received a bachelor’s degree in bacteriology from Iowa State University and a doctorate in virology from the University of Cambridge, England. She worked as a postdoctoral fellow at the University of Maryland, Baltimore County, before joining the CDC in 1975.Cox assumed leadership of the CDC’s 14-person influenza group in 1992. The division now comprises more than 100 staff members.Under Cox’s direction, the Influenza Division monitors for new influenza strains or outbreaks that could signal a pandemic, assists countries around the globe in investigating flu outbreaks, recommends strains for the seasonal flu vaccine, and conducts a variety of influenza virus studies, according to the CDC news release.Cox has received numerous scientific and achievement awards, the CDC said. In addition, she was recognized by Time magazine as one of 2006’s 100 most influential people and by Newsweek as one of the “15 People Who Make America Great.”See also:Sep 27 CDC news releasehttp://www.cdc.gov/media/pressrel/r060928.htm
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