The Grateful Dead Launch ‘All The Years Live’ Video Series, Share 1974 “Morning Dew” [Watch]

first_imgOn Thursday, the Grateful Dead unveiled their new All The Years Live video series, which is available through the band’s official YouTube page. Grateful Dead archivist David Lemieux introduced the series in a “seaside chat” and elaborated on what fans should expect with the new archival rollout, including a plethora of multi-cam, pro-shot footage that has previously been unreleased.David Lemieux explained,We are going to start digging into the vault and releasing unreleased Grateful Dead concert videos pretty much song-by-song. These will be the good-quality, multi-camera video shoots that would have been on the screens at stadiums. So they’ll all be really good. We’re going to do proper transfers. They’ll look, they’ll sound great and they’ll be available here on the Grateful Dead’s official YouTube channel.David Lemieux introduces the Grateful Dead’s All The Years Live[Video: Grateful Dead]A new video will be shared to the band’s YouTube page weekly on Thursdays at 8 a.m. (PST). Along with the launch of All The Years Live, the first video in the series has been released with an exploratory, 13-minute rendition of “Morning Dew” from October 18th, 1974 at The Winterland in San Francisco.Lemieux shared his thoughts on the band’s “Morning Dew” release. He explained,From the middle night of a five night stand that were billed as the Dead’s “Farewell Concerts,” this is widely considered one of the greatest, and most emotional, versions of Morning Dew ever performed by the Grateful Dead. Thankfully, the Dead’s farewell proved to be a two year hiatus from live touring, and in June 1976 they returned to the road.Watch the band’s “Morning Dew” release below and make sure to subscribe to the Grateful Dead’s YouTube page:Grateful Dead – “Morning Dew” – 10/18/1974[Video: Grateful Dead]last_img read more

Karen Emmons welcomed back to faculty

first_imgKaren Emmons was welcomed back to the Harvard T.H. Chan School of Public Health at a festive reception held Nov. 2, 2016 in Kresge Cafeteria. Emmons, who began on Nov. 1 as professor and Dean for Academic Affairs, previously served as vice president for research and director of the Kaiser Foundation Research Institute. She was a faculty member in Harvard Chan School’s Department of Social and Behavioral Sciences from 1994 to 2014, and from 2009 to 2013 was associate dean for research.Emmons has extensive research experience in health disparities and using community-based interventions to improve health equity, and recently was elected to the National Academy of Medicine. Her work has focused on cancer prevention, tobacco control and smoking cessation, and translating health knowledge into improved health outcomes in under-resourced settings.Emmons said that while the position at Kaiser gave her the opportunity to grow professionally, she realized that “in my heart I am an academic nerd.” She decided to return to the School because “these are my people and this is where I thrive.” She added that she brings back with her new insights into working in complex environments in a spirit of inclusiveness and collaboration. Emmons also said that she was inspired by Kaiser’s efforts to leverage its resources in areas such as purchasing and human resources to improve the health of its employees and its community, and that she looks forward to engaging in conversations about potential initiatives in this area at Harvard Chan School. Read Full Storylast_img read more

Soybean acres double

first_imgBy Brad HaireUniversity of GeorgiaIt’s been a decade since Georgia farmers figured to plant as many soybeans as this year. With much more now at stake, experts are watching to see if the state’s weather and a helpful predator can keep two new soybean saboteurs (a disease and an insect) at bay.Growers are expected to grow more than 300,000 acres of soybeans in Georgia this year, says Nathan Smith, a Cooperative Extension agricultural economist with the University of Georgia College of Agricultural and Environmental Sciences. That’s double the acreage of last year.Soybean prices are around $8 a bushel now, he said, $2 higher than last year and the five-year average.The sharp price increase is largely due to corn prices’ being pushed up to $4 a bushel on the rabid demand of the U.S. ethanol boom. Buyers are offering more to make soybeans look as sweet as corn economically this year.A potential problem with the acreage upsurge is Asiatic soybean rust, which has already been confirmed in seven places in five southwest Georgia counties this year.Caused by a fungus, the disease has caused billions of dollars in damage in Brazil and other tropical countries for years. It was first found in the United States in 2004, most likely catching a ride from South America on a late-season storm.Freezing temperatures kill this disease, and even south Georgia freezes. But the rust can overwinter on protected kudzu that isn’t killed in winter, says UGA Extension plant pathologist Bob Kemerait. That’s where it’s been found so far this year.The good news is that even though it can overwinter, the disease must be introduced anew to commercially grown Georgia soybeans each year. This has happened later in the summer when soybean plants have developed pods, Kemerait said. In Brazil, it’s always around and can destroy fragile blooms.Georgia’s notoriously hot and often dry summers also keep the disease from spreading as it does in Brazil. There, it can travel hundreds of miles in a day.Before the disease, Georgia farmers rarely sprayed fungicides to protect soybeans. It wasn’t economical. But over the past two years, they’ve sprayed at least half the crop, and the disease still has caused some damage.Due to the increase in acreage and expected higher value this year, Kemerait said, growers need to be ready to apply timely fungicides to protect the crop if the disease spreads early.Another soybean pest now lives in north Georgia. The Asian soybean aphid was first discovered in the U.S. in Wisconsin in 2000, says Bob McPherson, a UGA research entomologist. It has since spread to more than 20 states, hitting Georgia in 2002.Left untreated, the 10th-of-an-inch insect can multiply quickly and cut yields by 40 percent in some northern states, he said.These aphids like Georgia’s winter weather and overwinter easily, he said. But they don’t like the hot, dry summer, particularly in south Georgia, where most soybeans are grown.Lady beetles, however, do like Georgia’s weather year-round. And they’re found in high numbers statewide. They don’t hurt plants, McPherson said. But they love to eat aphids, particularly soybean aphids. They can be found munching on them in north Georgia.The Asian soybean aphid will likely never reach a population able to damage Georgia soybean yields, he said. But they will continue to be monitored.”They’re still rascals that are good at adapting like all insects,” he said. “I have seen some insects once under control adapt, and here we go again.”last_img read more

AGL Class I Graduates

first_imgOrganizers are now accepting nominations for the second class of AGL participants. The second AGL class will commence in early 2015. Those seeking more information about the Advancing Georgia’s Leaders in Agriculture and Forestry can visit After two years learning about Georgia’s largest industry and developing leadership skills, the inaugural class of the Advancing Georgia’s Leaders in Agriculture and Forestry has graduated from the program. UGA College of Agricultural and Environmental Sciences faculty launched the Advancing Georgia’s Leaders in Agriculture and Forestry program, known as AGL, in 2012 to educate and empower Georgia’s agricultural and natural resource industry leaders to become effective advocates for the largest economic drivers in Georgia — the state’s agricultural and forestry industries. Thirteen industry leaders from across the state have spent the last two years touring farms and processing plants, traveling throughout the state and across the nation. They also spent two weeks in India learning about Georgia agriculture’s role in the global economy. “This class has shared in a journey that has covered many counties in Georgia, multiple states and a foreign country,” said Elliot Marsh, precision agriculture coordinator at Southern States Cooperative and AGL advisory board chairman. “These graduates are already making an impact in our communities and the state of Georgia. I believe that their experiences will play a tremendous role in Georgia’s Agriculture community for many years to come.” The AGL program brings together leaders from all segments of the state’s agriculture and forestry industries. During their time together they helped one another understand and analyze the issues facing their industries, as well as challenges that may emerge in the future. “My experience with AGL made me a better leader and citizen,” said Mark Risse, a 2014 AGL graduate, UGA Georgia Power Professor of Water Resources and director of the UGA Marine Extension Service. “I met hundreds of leaders across Georgia, and my interactions with them taught me that leadership comes in many forms. The experiences that I had, the people that I met and what I learned about myself put me in a better position to accomplish my goals as well as to advocate for those things that I think are important.” The AGL program is coordinated by faculty in the UGA College of Agricultural and Environmental Sciences Department of Agricultural Leadership, Education and Communication. “Adult non-formal educational opportunities sponsored by the College of Agricultural and Environmental Sciences like AGL are helping Georgia become a top agricultural state in the nation and world,” said Kay Kelsey, head of the Department of Agricultural Leadership, Education and Communication. “Graduates represent the elite in Georgia’s agricultural and natural resource-based industries. We would like to see this program expanded and are encouraging interested persons to apply for Class II. Its an experience that will be a game changer for participants.” Graduates of the first AGL class include: Brent Allen of UGA Extension, Washington County Brandon Ashley of the Georgia Farm Bureau Federation, Bibb County Sarah Cook of the Center of Innovation for Agribusiness, Turner County Steven Gibson of the UGA CAES Business Office, Clarke County Jennifer Harris of White Oak Pastures, Early County Jutt Howard of North Georgia Turf, Heard County Jesse Johnson of the Southern Land Exchange, Oglethorpe CountyDuane Myers of Kroger, Henry County Tate Izlar O’Rouke of U.S. Senator Johnny Isakson’s office, Hall County Mark Risse of the UGA Marine Extension Service, Oconee County Amanda Tedrow of UGA Extension, Clarke County Rebecca Thomas of UGA Extension, Chattooga County Derick Wooten of Rocky Hammock Farms, Jeff Davis Countylast_img read more

New business models are also being tested at Zagreb’s Fuliranje

first_imgFestival-type events such as the Zagreb Burger Festival or Advent are, in addition to a place of great atmosphere and entertainment, fine food and drinks ideal events for testing new business ideas and models. Caterers can get first-hand feedback on whether their product is on the market, spy on employees, check prices or polish the logistics that are very demanding in such places due to lack of space, limited access and variable quantities…One of the most inventive and beautiful Advent events in Zagreb – Fuliranje – according to the choice of the visitors of the Zagreb Tourist Board website, an ideal test site for new ideas, so we walked through Strossmayer Square and asked a few questions to young entrepreneurs who discovered what they plan to do in the near future.Bread ClubBread ClubThe scourge of bakers on every corner has unfortunately not brought about an increase in the quality of bakery products, especially bread, although the market should react and reward the better ones. The products currently on the market are mostly of mediocre quality, unimaginative, and even, according to nutritionists, unhealthy!Therefore, the young team led by s Karl Vulin, the founder of the now well – known bakery Kroštula from Pakoštane and Ana Marija i Zrinka Zajec, which founded the brand K3 – Bread on the third decided to open artisan bakery open type, which will also include a bistro – so they will have first-hand feedback from customers and guests!The concept of the Bread Club is based on the production of hand-made bread without additives from natural yeasts that grow on their own, prolonged fermentation (sourdough) and whose preparation can be watched in full in the open space bakery that opens in early January in Trakošćanska Street in Zagreb. In addition to bread, the offer will include puff pastry in a modern French style, as well as local variants of classics such as strudel or Sicilian square pizza.The bistro with about thirty seats plans to offer daily soups and cakes that are currently being tested at Fuliranje (soups are for every recommendation!), Gourmet sandwiches and other simple dishes, and they are also announcing guest appearances by other bakers and chefs who will prepare the author’s bread. based on the traditional recipes of the countries they come from. What it will look like can already be seen at the house on Fuliranje, where pastry chef Ivana Čuljak (she baked a craft in Split’s Bokerija and is known for the brand Let them eat cakes), chef Ivana Bekavac with a CIA degree (Culinary Institute of America) and the famous chef Dino Galvagno who is remembered by many for the extraordinary dishes from the popular Prasac. In the space one whole wall will be covered with a hydroponic plant growing system in which to grow leafy greens and spices to be used to prepare meals.Already now, through Kroštulin’s plant, successfully cooperating with an increasing number of hotels to which they deliver premium frozen products (breads, pastries and puff pastry) with natural yeast, without additives and long fermentation, and will soon launch a new line for brunch and desserts.In addition to the bakery in Trešnjevka, they plan to open another restaurant in the center of Zagreb at the end of the year, and judging by the enthusiasm and experience gained so far – success should not be missed.MunchyMunchyAnother interesting gastro concept is Munchy, (mobile) trailer decorated in the style of the fifties as circulating the American Route 66 in the fifties of the last century. Filip Eterović’s entrepreneurial idea of ​​a traveling kitchen is not new, but the offer of food and drinks and visual identity is more than interesting.It all started with the launch of the brand Smootch – from the mediterranean sun & nature – but the sale of smoothies is limited due to the expiration date, so Filip is 9 months old, with the help of a design duo called Mireldy developed the idea of ​​a mobile kitchen with a roof over your head and so another brand was created: Munchy. At the end of August The silver beast – how the trailers are beating – she had her premiere performance at summer festivals along the coast and on the islands, and this month she temporarily settled on Fuliranje.Street food the offer is inspired by trips to Asia and Europe: a Hong Kong hit Bubble Waffle i Hurry Curry you may have tried somewhere else, but Frap (fried wrap) you can try only in the Silver Arrow where under the watchful eye Marte Badurine a ten-member team makes sure that the varied offer is tasty and pleasing to the eye. Frap is currently being prepared in three versions: veggie, with prosciutto and (premiere) with a specially spiced chicken combination of spices that is their (little) secret. Everything that is done, they produce themselves!with my workshop KitchenAtelier KokkenAtelier Kokken… And now something completely different!! Owner and future chef of a restaurant with Danish specialties Marta Ušljebrka which she plans to open next year in Tkalčićeva, she did an internship in Copenhagen at the Amass restaurant with former head chef Nome and decided to bring the Scandinavian culinary scene closer to the people of Zagreb and guests of the capital.The restaurant concept will be based on brunch, with an emphasis on a healthy breakfast prepared from seasonal, organic ingredients, and fine coffee that arrives no less than from Sweden. In addition to Danish delicacies, the house also offers home-made forgotten dishes such as imperial crumbs (Kaiserschmarrn Recipe) and notches, and one of the recognizable specialties is Red Polse, a Danish bright red sausage whose photos have flooded social networks, and Hot SnowWhite, which is made hot by the sauce of the local brand I love hot.After brunch, in the evening Marta will offer guests the famous Danish open sandwiches smørrebrød, mostly with seafood ingredients, and a sommelier Daniela Golac she chose biodynamic wines to pair with the food served. Regarding the choice and quality of food and drinks – the novelty is Golden Milk – and judging by the crowd in front of the house there is no doubt that Atelier Køkken is a complete hit, and given the growing number of guests who brunch concept known all the prerequisites for a successful gastro story are met.Mime’s Gourmet BarMime’sUnlike the first three examples, the team gathered around Mime(ta) has been running a bistro in Petrinjska Street near Tomislavac for some time. Mime is the nickname of the father of one of the owners and his best recipe is to hang out with friends with good food and some drinks – because he didn’t even know how to bake an egg!Ante Ždero is Katica for all, twenty-six-year-olds Marita Ždero i Alen Begić they are in charge of preparing cakes and cocktails, and the youngest Dalibor Pavić (he’s only 20) stacks top-notch sandwiches. The bistro usually offers simple Dalmatian and continental food with selected wines, and at Fuliranje they try traditional dishes in a new guise, such as zlevanke of corn flour and classic sarma.They try to bring Dalmatian cuisine closer to the people of Zagreb and, along with agramer soups and steaks, put them on cod pate, bean pasta or white cod and guests condemn to regular visits to Mime’s, and if the testing of new dishes goes as planned – the Fuliranje project will be implemented soon in the bistro.last_img read more

Man dies in road crash

first_imgThe collision between a motorcycle and apickup resulted to the death of Ronald de Isidro, a resident of the village. ILOILO City – A man was killed in avehicular crash in Barangay Ilaya 2, Dumangas, Iloilo. He reportedly lost control of his drivenmotorcycle and crashed against a pickup driven by Jhanny Chu of Barangay Ilaya3, Dumangas 10:45 p.m. on Feb. 9. De Isidro died of head injuries, policesaid. Chu was detained in the lockup cell ofthe municipal police station./PNlast_img

Over Alleged Breach of US$12,600 Contract Criminal Court issues Arrest Order for Flash…

first_imgCriminal Court ‘C,’ at the Temple of Justice last Monday ordered the arrest of Flash Point Consultancy boss, David E. Koitie, in a move to account for US$12,600.The money was for the execution of a contract number “MPW-SF-0008-06/10 “between the Ministry of Public Works (MPW) and Flash Point, under which the company was required to engage, sensitize and confer with the general public for a better understanding of MPW’s programs and activities.However, the Liberia Anti-Corruption Commission (LACC) claims that the work was not performed and the defendants diverted the money to their personal use.The arrest order was issued for Koitie and Jesefu Morris Keita, ex- director of Documentation and Communication of the MPW, following their indictment by the Grand Jury for Montserrado County on charges of economic sabotage, misapplication of entrusted property and criminal conspiracy.It is not clear whether or not the men have been arrested and subsequently brought under the jurisdiction of the court.  Fortunately, the crimes are eligible for bail, and if they were to be arrested, their lawyers could pay twice the amount allegedly misapplied, which could immediately prevent the two defendents from being sent to jail while awaiting trial.The writ of arrest, a copy of which is with the Daily Observer, quoted Judge Peter W. Gbeneweleh’s instruction to the sheriff (court officer) which reads, “You are hereby commanded to arrest the living bodies of defendants charged with the crimes of economic sabotage, misapplication of entrusted property and criminal conspiracy.”Justifying his order, Judge Gbeneweleh said, “It is based upon an indictment prepared against the defendants by the Grand Jury for Montserrado County.”In their indictment, the Grand Jury alleged that on May 1, 2010, a contract was entered into between MPW and the Flash Point with the understanding that Flash Point would execute the contract.They further alleged that between March 2010 and July 2010, defendants Keita then director for Documentation and Communication of MPW and David E. Koitie director of Flash Point, using their respective positions and authorities, took advantage of the contract and converted the money to their personal use.In the document, the jury further alleged that between March 2010 and July 2010, Keita as part of his responsibility was to select and recommend a qualified and competent institution to perform media consultancy for the ministry.Unfortunately, the court’s record said, Keita with criminal intent to defraud the government and people of Liberia, recommended Flash Point to the Management of the MPW to perform media consultancy work for the ministry, contrary to the Public Procurement and Concession Commission (PPCC) law.“The proposal for the media consultancy contract was prepared on behalf of Flash Point Consultancy   by the Communication and Documentation department then headed and supervised by co-defendant, in total violation of the PPCC regulation and procedures for the procurement of services,” the document added.“The media consultancy did not have a business registration certificate to perform such services within the country,” adding, “Flash Point did not show valid evidence of the payment and or clearance to qualify for the award of the consultancy.”“There was no evidence to suggest that Flash Point Consultancy had the capacity and ability to perform the obligations under the contract,” the court record stated. Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)last_img read more