View post tag: Missions View post tag: Maritime View post tag: Navy View post tag: Naval US Marines Improve Maritime Missions during TS15 Authorities View post tag: Marines July 17, 2015 View post tag: Asia-Pacific Back to overview,Home naval-today US Marines Improve Maritime Missions during TS15 View post tag: News by topic Marines embarked aboard the Nimitz-class aircraft carrier USS George Washington (CVN 73) and introduced the Joint Automated Deep Operation Coordination System (JADOCS) during exercise Talisman Sabre 15 (TS15).According to Marine Cpl. Steward Bach, a JADOCS operator, their visit aboard George Washington allowed the U.S. Marine Corps to show the U.S. Navy their capabilities and how the Marine Corps can integrate and improve the Navy’s maritime missions.Bach added that JADOCS is a system that links land and sea assets, and creates a clear image that is designed to allow a combatant commander to make better tactical decisions. It improves communication between all allied resources and provides more detail for real-world scenarios, which ultimately allows better tactical engagements.TS15 is a biennial land, sea and air military training exercise between U.S. and Australian forces that features more than 33,000 personnel, 21 ships, 200 aircraft and three submarines, which increases U.S.-Australian interoperability to respond to a wide variety of contingencies and maintain security, peace, and stability in the Indo-Asia-Pacific region.Image: US Navy View post tag: TS15 View post tag: US Share this article
The Great Yorkshire Sandwich, Snack and Mobile Show will take place on 21 and 22 May at Elsecar Heritage Centre, Barnsley. Aimed specifically at the ’grab and go’ sector, the show has over 40 stands.Exhibitors include savoury suppliers, sandwich filling producers, business insurance specialists, catering equipment and delivery vehicle manufacturers, coffee suppliers and chilled drinks suppliers.Organisers CooperWhite said the show offers bakers a chance to check out new lines for the summer season.
Perfection is never easy to achieve, but the No. 1-ranked Harvard women’s squash team surely made it look that way.After decimating No. 8 Williams on Feb. 26, 9-0, in the opening round of the College Squash Association’s (CSA) Team Championships at Yale, and then pounding No. 5 Yale, 7-2, on Feb. 27 in the semifinal match, the Crimson cruised to perfection in the championship final with a 6-3 victory over No. 3 Penn. The Crimson complete the season with an undefeated 11-0 record.The championship is the Crimson’s 12th in program history, and their first since 2001. It is also the first national team championship at Harvard since 2006 (in fencing).Last February, the Crimson fell to back-to-back champion Princeton in the national title game, 5-4.In the win, Laura Gemmell ’13, who won in three straight sets, improved to 11-0 on the year and has taken over the top spot in the country. Gemmell and a number of Crimson players will compete in the CSA Individual Championships in Hartford, Conn., March 5-7.
Invasive species are a problem everywhere in the world, Davis said, but are particularly dangerous on islands like Madagascar, where they can threaten native plants that are unlike plants anywhere else.The project, DeSisto said, highlights the complexity of finding the right path when natural landscapes are influenced by human activities. Though the strawberry guava, which can grow to 40 feet, is displacing native trees, it’s not a matter of simply uprooting the plants. They are widely spread, and also strawberry guavas are eaten by lemurs, some species of which are endangered. In addition, DeSisto said, local human populations have developed uses for it, one of which she discovered when she became ill and a the field workers suggested she chew guava leaves.Even for lemurs, the tree might not be all good news. There’s some indication that the strawberry guava is beneficial to fruit-eating animals, DeSisto said, but the decline in tree species diversity that accompanies invasion may mean that there are fewer resources during the nonfruiting months. “It’s a complicated problem,” she said, “but for sure a problem.”DeSisto, who grew up in Boston, credited her mother, a clinical social worker, for her love of travel, and her father, who works in construction, for her environmental bent. She has a brother and a twin sister, Isabelle, who is a year behind her at Harvard after taking a gap year.“Our family car ran on vegetable oil,” DeSisto said. “We were definitely your classic environmentalist family.”DeSisto attended Boston Latin but credits her summer activities with feeding the budding environmentalist inside. She worked as a “green ambassador” on Boston Harbor’s Thompson Island one summer and got a taste of research during another at the Chincoteague Bay Field Station in Virginia.At Harvard, DeSisto became active in the outdoors community, participating in the First-Year Outdoor Program and becoming president of the Harvard College Conservation Society. A swimmer in high school, she joined the club swim team, which she said was important in “grounding” her at times.Her path to Madagascar, in the Indian Ocean off the coast of East Africa, started when she joined Davis’s lab and began working under the guidance of a visiting fellow from there, Onja Razafindratsima. She began her Madagascar project in summer 2017, after spending a month in Ranomafana National Park on a project with the Harvard Planetary Health Alliance. When that work was done, she spent the next two months getting her own work up and running. She returned in 2018 for another three months. DeSisto said her experience in the Davis lab helped her develop a deeper appreciation for both plants and genetic analysis, which Davis suggested she perform to better understand the strawberry guava.Graduate school is in DeSisto’s plans, but first, she is returning to Madagascar to research ants. After that, she’ll begin a Fulbright scholarship in Ecuador, studying mangrove forests.“She’s the kind of person who gives me hope for the future of these issues,” Davis said. This is one in a series of profiles showcasing some of Harvard’s stellar graduates. It was just poop, but it was something of a dream come true for Camille DeSisto.The Harvard College senior loves travel and the environment, so spending two summers in Madagascar’s tropical forests studying invasive plant dispersal — the island nation’s lemurs eat the plants’ fruit and poop out the seeds — was exciting and, just a few years earlier, had been unimaginable to her.“I’ve always been so interested in the environment — in conservation in particular,” DeSisto said. “But I never dreamed I would have done research in tropical forests with lemurs.”DeSisto, an organismic and evolutionary biology concentrator from Pforzheimer House, did more than just follow lemurs through a forest. She directed an independent field crew, supported by funding from Harvard and outside sources, over the course of those summers. They surveyed forest tracts to assess the spread of the strawberry guava, a Brazil native that aggressively spreads in Old World tropical forests. The team also did germination experiments to see if consumption by different lemur species helps or hurts germination odds, and they collected leaves for genetic analysis.“It was really just throw me into the thick of it and figure it out as you go along,” DeSisto said. “There was really no time to be daunted. Everything was just super exciting, but challenging for sure.”The strawberry guava is spread widely along Madagascar’s tropical east coast, and DeSisto’s genetic analysis showed that the tree had probably been introduced three times. She also found that germination success differed according to which lemur species ate the fruit, with some lemurs giving the forest invader a boost and others seeming to retard germination.“The plant is everywhere along the eastern rainforest,” DeSisto said.Though she directed the project, DeSisto said she relied heavily on the field workers and a graduate student from a local university for their knowledge of the plants, local names for them, and information on pathways through the forest that allowed them to conduct research safely.“I really relied on local knowledge for everything,” DeSisto said. “In a lot of ways, it’s their project.”Back at Harvard, DeSisto worked in the lab of Charles Davis, professor of organismic and evolutionary biology and the director of the Harvard Herbarium. Davis said he was impressed that DeSisto took on in-depth study at a point in her academic career when many students are trying out various things in the course of deciding their interests for the future.“She really does want to understand this deeply and from multiple angles,” Davis said. “She’s the real deal.”Davis gave DeSisto high marks for the quality of her research — he expects to see her results in a scientific journal — and for the importance of the subject she tackled. “She’s the kind of person who gives me hope for the future of these issues.” — Charles Davis The Daily Gazette Sign up for daily emails to get the latest Harvard news.
“Class,” Chicago “A Boy Like That/I Have Love,” West Side Story “Impossible,” Cinderella Kristin Chenoweth View Comments “Take Me Or Leave Me,” Rent “I Know Him So Well,” Chess “Sisters,” White Christmas Star Files Idina Menzel “What About Love,” The Color Purple “I Will Never Leave You,” Side Show “My Own Best Friend,” Chicago Happy Monday, Broadway fans! We spent our weekend playing The Art of Elegance and idina. on repeat and are confident you did the same (in addition to meeting stage faves and finding treasures at the Broadway Flea Market, obvs). Kristin Chenoweth and Idina Menzel are rocking it out both in life and onstage at the moment; Cheno’s slated to come back to Broadway on November 2 and Menzel recently announced that she is engaged to beau Aaron Lohr. We would love to see these divas slay together onstage once more and asked fans which Broadway duets they should perform. Here are your top 10 swankified selections! “Happy Days/Get Happy,” Barbra Streisand and Judy Garland
More than 100 Georgia 4-H’ers from across the state participated in the Georgia 4-H Food Showcase on Nov. 9 at Rock Eagle 4-H Center in Eatonton, Ga.The showcase, part of the Georgia 4-H Healthy Living Program, is a competition that focuses on the basics of healthy living, nutrition, food safety and preparation. Each contest provides a creative and specific list of objectives that develop leadership skills, proficient and efficient communication, nutritional knowledge for meal planning, food preparation skills and the opportunity for 4-H’ers to compete in an exciting and relevant event.“The Georgia 4-H Food Showcase is an opportunity for youth to display the skills that they have spent a long time practicing,” said Courtney Brown, a University of Georgia Cooperative Extension specialist assigned to 4-H and youth programs. “The food preparation and presentation skills that the youth develop as they prepare for Food Showcase enhance their home-cooking experience and nutrition knowledge which may also help them move towards a career in family and consumer science, nutrition or culinary arts.”The Georgia 4-H Food Showcase includes four contests. The Food Challenge contest includes both Junior (sixth-eighth grade) and Senior (ninth-12th grade) team competitions. This portion of the contest challenges 4-H’ers to create a dish using only a predetermined set of ingredients and winners are judged on preparation and presentation.Chicken Barbecue and Turkey Barbecue contests are individual Senior events. The Egg Preparation Demonstration contest is an individual event for Juniors and Seniors. Combined skills in an oral presentation, cooking and sensory evaluation structures how the winners are placed in the Chicken and Turkey Barbecue contests. Egg Preparation challenges participants to factor appearance, subject matter and creativity when presenting an egg-based disThe senior state winner from each contest will receive Georgia Master 4-H’er status and be honored at Georgia State 4-H Congress in July in Atlanta, Ga.This year’s winners of the 2019 Georgia 4-H Food Showcase are:Food Challenge:Senior First Place Team: Dianah Anderson, Tandria Burke and Christiana Smith – Dougherty CountySenior Second Place Team: Israel Farrow, Laura Harriss and Quadriyah Williams – Cobb CountySenior Third Place Team: Alyssa Goldman, Kaylie Goldman, Tiger Rupers and Parker Varnadoe – Madison CountyJunior First Place Team: Savannah Keller, Alvaro Mena, Jackson Sims and Shaniya Smith – Chatham CountyJunior Second Place Team: Chloe Boatright, Susan Carter and Rachel Hughes – Appling CountyJunior Third Place Team: Spencer Lawrence, Aliya McCoy, Tisey Powell and Faith Ann Rogers – Emanuel CountyChicken Barbecue:First Place: Kaylee Collins – Spalding CountySecond Place: Isabella Elwood – Morgan CountyThird Place: Jonathan Woolf – Liberty CountyTurkey Barbecue:First Place: Gabriel Whitlock – Spalding CountySecond Place: Jaden Randall – Bryan CountyThird Place: Evelyn Day – Houston CountyEgg Preparation:Senior First Place: Amare Woods – Tift CountySenior Second Place: Lily Thomas – Putnam CountySenior Third Place: Veronica Lee – Bleckley CountyJunior First Place: Leala Hutchens – Bleckley CountyJunior Second Place: Clair Knapp – Spalding CountyJunior Third Place: Maggie Powell – Bleckley CountyThe 2019 Georgia 4-H Food Showcase is made possible by the following generous sponsors: Food Challenge: Georgia Grown and Rhea Bentley; Chicken Barbecue: Mr. and Mrs. Ken Jones, Sam Massey and Abit Massey; Turkey Barbecue: Mr. and Mrs. Ed Graham; Egg Preparation: Georgia 4-H Clover Café.Georgia 4-H empowers youth to become true leaders by developing necessary life skills, positive relationships and community awareness. As the largest youth leadership organization in the state, 4-H reaches more than 175,000 people annually through the UGA Extension offices and 4-H facilities. For more information, visit georgia4h.org or contact your UGA Extension office at 1-800-ASK-UGA1.
Ensuring a safe food supply is our top priority here at the Vermont Agency of Agriculture, Food and Markets. Accordingly, we protect consumers by maintaining aggressive food safety programs on both the retail and farm levels.‘According to FDA reports, the eggs implicated in this nationwide recall were produced in Iowa. We trust those statements to be true, however to err on the side of caution, our staff of food safety inspectors remain on the lookout for recalled eggs at the retail level. To date, none of the recalled eggs have been found in Vermont, nor have any human cases of Salmonella Enteritidis (SE) been reported to the Vermont Department of Health been linked to the recalled eggs.‘As a result of the pro-active work done on Vermont egg farms, coupled with food safety measures taken at the retail level, there have been no human cases of SE related to Vermont produced eggs reported. The Vermont Agency of Agriculture, Food and Markets is committed to this effort to ensure a safe and wholesome product.’Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. Eggs should be kept refrigerated until they are used.Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of SE infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.What are the specific actions I can take to reduce my risk of a SE infection?1. Keep eggs refrigerated.2. Discard cracked or dirty eggs.3. Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.4. Eggs should be cooked until both the white and the yolk are firm, to a temperature of at least 140 degrees, and eaten promptly after cooking.5. Do not keep eggs warm or at room temperature for more than 2 hours.6. Refrigerate unused or leftover egg-containing foods promptly.7. Avoid eating raw eggs, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.For additional information contact: http://www.cdc.gov/Features/SalmonellaEggs/(link is external)Source: Vt DOA
The Cumberland River Challenge Canoe & Kayak Race is an annual event, hosted by Union College, U- Canoe and Barbourville Tourism. The race consists of 15 miles of river, ranging from calm water to beginner-level rapids. The race starts on the Knox County line bordering Bell County and finishes in Knox County at the Thompson RV Park. Annual “bragging rights” and awards are presented at the end of the race.In March of 2017, we joined with The Explorer Kentucky Initiative to add The Cumberland River Challenge to The Kentucky Waterman Series as a points race for it’s competitors. The inaugural season will consist of 12 races on Kentucky waterways from all across the state. Participation is required in 4 races in order to receive a ranking in the series. It will be a great way to introduce our competitors to other paddlers from around the state and share the beauty of our area to individuals who have never viewed the Cumberland.After paddling or spectating along the Cumberland River take time to enjoy Barbourville.Barbourville is a town rich in history with many firsts: 1750 Visit Dr. Thomas Walker State Park and see a replica of the first cabin in Kentucky 1775 First Trails and Roads—The Wilderness Road, Warriors Path and the Daniel Boone Trail known as the Boone Trace all cross in Knox County. 1800 Barbourville is the oldest town and was the largest and most progressive city south of Richmond 1861 Barbourville is the site of the first battle of the Civil War with casualties 1879 Union College, the first college in the mountainsPlease make plans to attend a festival or event, visit the Civil War Interpretative Park, Knox Historical Museum, Thompson RV Park, eat some great grub at our own KCBS BBQ Competition, Barbourville Water Park, fish along the Cumberland River or canoe, Hike ‘n Bike at Sandy Bottoms or at Union College’s Turner Outdoor Center, or cruise the night away with our newest event Knox Street Thunder.
By Dialogo August 03, 2009 Ferrari ace Felipe Massa admitted on Sunday he was lucky to be alive after surviving a 275kph horror crash at the Hungarian Grand Prix. The Brazilian was struck by a suspension spring which had worked its way off Rubens Barrichello’s Brawn GP, resulting in Massa crashing his Ferrari into a tyre barrier in qualifying in Budapest. Massa needed emergency surgery on his fractured skull and spent two days in a medically-induced coma. “I know I’m lucky to be alive,” Massa told the News of the World. “I don’t remember anything about the accident but I will race again.” He explained: “When I woke up I didn’t know why I was in hospital, so I was asking ‘why am I here?’ “I was pulling all the tubes and Eduardo, my brother, tried to stop me – so we had a fight.”The accident was so unlucky but I know I’m lucky to be alive. I don’t remember anything of what happened. “It was my race, so when I awoke from the coma I couldn’t believe it when they told me Lewis (Hamilton) had won and Kimi (Raikkonen) was second.” Seven-time world champion Michael Schumacher will take over from Massa behind the wheel of the Ferrari at the next race in Valencia on August 23.