The Boardwalk is Back…

first_imgSections of decking were constructed off-site and lowered into place by a crane. This method proved efficient in the first three phases of the project. The decking is made from southern yellow pine with a thickness of 3 inches, about twice that of traditional boardwalk planks. New pavilions on the ocean side of the boardwalk at 6th, 7th, 8th, 9th and 10th streets are in the permitting stage with the state Department of Environmental Protection. Construction of the pavilions could begin during the next phase of boardwalk reconstruction in the off-season of 2016-17. The full length of the Ocean City boardwalk reopened on Thursday, March 10 after completion of a reconstruction project between Plaza Place (just north of Seventh Street) and Eighth Street. Runners and bicyclists are no longer being detoured. Walters Marine Construction of Ocean View had a $1,888,347 contract to complete the work, which began in October 2015.center_img The project work runs only in the off-season and began at Fifth Street in fall 2013. It will continue from Eighth Street to 10th Street (2016-17), 10th Street to 12th Street (2017-18), and boardwalk ramps between Eighth Street and 12th Street (2018-19). Three phases of a multiyear project to completely rebuild the boardwalk between Fifth Street and 12th Street are now complete.last_img

Calorie inclusion in FSA proposal shocks industry

first_imgThe sweet bakery industry was left “gob-smacked” by the Food Standards Agency’s (FSA’s) decision to include calorie reduction as part of its consul-tation on cutting saturated fat in baked goods.As widely expected, the FSA has proposed voluntary targets – described as “recommendations” in the consultation – for cutting saturated fat in biscuits, cakes, pastries and buns by between 5-10% by 2012, compared to 2008 levels. However, proposals that the cuts should be accompanied by a calorie reduction took industry by surprise.”Calorie reduction was not discussed in any of the meetings we had in the run-up to the consultation being announced, so we were gob-smacked to see them included,” said Barbara Gallani, manager of the Biscuits, Cakes, Confectionery and Chocolate Sector of the Food and Drink Federation. “Calorie reduction raises very different challenges compared to just reducing saturated fat and we will be responding strongly to the proposal during the consultation.”Stan Cauvain, director of bakery consultancy BakeTran, told British Baker that calorie reduction in bakery products was “hugely difficult”. “Reducing saturated fat in bakery products is, to varying degrees, achie-vable by using alternative fats. But reducing saturated fat and calories at the same time is a much bigger and more difficult task that means every component of a product will have to be looked at and its composition completely re-engineered,” he said. “The FSA may risk alienating industry with these proposals.”The consultation, which also covers chocolate and soft drinks, closes on 3 November.last_img

Patisserie Holdings estate totals 93

first_imgPatisserie Valerie will open a new site in Eastbourne, East Sussex, this weekend taking its total number of outlets to 62.The firm is part of the Birmingham-based Patisserie Holdings business, which ranked 14 in British Baker’s BB75 list of high street bakery retailers based on store count. The new outlet on Terminus Road will create 25 jobs and be officially opened on Saturday (4 August) by the Worshipful the Mayor of Eastbourne, Councillor Mike Thompson.Patisserie Valerie’s newest outlet has helped to bring the group’s total store count to 93, alongside 27 Drucker sites and four Baker & Spice stores.Paul May, chief executive officer of Patisserie Valerie, said: “Despite the current climate of doom and gloom, we have been able to bring investment and new jobs to the UK’s high streets. If anything, the enthusiasm of the public has taken us by surprise so we have continued to look for high quality shopping venues in which to open.   “All of this puts us in a different market place from any other chain and is why we have been able to gain so many new customers in the last year and continue to provide much needed jobs.”The firm said in the past year it has continued to expand beyond its London base, with over a 50% increase in the number of outlets across the country.last_img

Holland’s reveals new packaging

first_imgHolland’s Pies has launched new packaging across its chilled and frozen retail range.Available at retailers now, the branding will retain its gold logo and ‘A proper Lancashire baker’ tagline, but will include a new font and brighter colours.The brand has also rolled out a ‘Micro 2 Go’ logo on the packaging as well as ‘Eat Me Hot in under 3 mins’ to attract new snacking shoppers to the category.Holland’s old packagingSmaller case sizes across both chilled and frozen have been introduced to drive distribution in small stores.Holland’s changed its branding in April 2017 across its ranges to drive “innovation and growth”.“With our new snacking proposition and moving our chilled products into this area, we hope to answer both retailer and consumer feedback in showcasing what Holland’s is all about,” said Holland’s Pies commercial director Neil Billingsley.“As one of the country’s oldest bakers of pies and puds, we look forward to seeing this change drive incremental sales to the category.”last_img

Watch Dopapod Crushing It On Frank Zappa’s ‘Apostrophe’ In HD

first_imgBeloved group Dopapod returned to their hometown last weekend, playing three nights at The Sinclair in Cambridge, MA. The band has been on a tear as of late, with a handful of new songs under their belt and hopefully more to come.Among the many highlights of the three-night run was a surprise sit-in from Berklee College of Music professor Danny Morris, who joined Dopapod on bass for a cover of Frank Zappa’s 1974 hit, “Apostrophe.” The energy was through the roof for this power-packed celebration of Zappa, with the tight-knit Dopapod pulling the song off exceptionally well.Watch the “Apostrophe” performance below, courtesy of mk devo:Dopapod’s recent tour recordings have been posted on their Bandcamp, so you can keep up with the band’s live shows by heading here. Enjoy!last_img

HIO seeks international art

first_imgThe Harvard International Office (HIO) is seeking submissions of international art for an exhibit. All international students currently enrolled in a full-time course of study and international scholars currently doing research at Harvard University are eligible to submit their artwork. Family members currently living with the international students and scholars are also eligible to submit their artwork. The artwork will be displayed in the HIO reception area and conference room.The artwork must depict images related to the international area of origin of the artist, giving a view or suggesting an idea about the people, culture, history, landscape, or architectural style prevalent in each world region.last_img

Progress on sustainability

first_imgHarvard University has made significant progress in reducing its greenhouse gas emissions, according to a report released today by President Drew Faust, who announced the next steps that the institution will take to meet its goal of cutting emissions 30 percent by 2016.“When we determined six years ago to reduce our carbon footprint, I firmly believed that Harvard had a responsibility to model an institutional pathway toward a more sustainable future,” said Faust. “I am extremely proud of the way we have come together as ‘One Harvard’ to seek a pathway to a more sustainable future.”In 2008, the University committed to the ambitious goal of reducing greenhouse gas emissions 30 percent, relative to its 2006 baseline, by 2016. According to the latest data, efforts by students, faculty, and staff have already achieved a reduction of 21 percent, when the effects of growth are included, or 31 percent, excluding growth.In order to hit the 30 percent mark inclusive of growth, Faust outlined a series of steps designed to drive the University closer to its goal over the next two years. “As we recognize our progress,” she said, “we must also recommit to the work ahead.”Faust approved the recommendations of a 2012-2013 faculty, student, and staff task force that performed a quadrennial review of Harvard’s progress on cutting emissions.The task force’s report recommended continuing to explore and exhaust all efforts on campus efficiency and reduction projects to the extent possible, and establishing a committee of senior-level faculty to shape the next generation of sustainability solutions and strategy on campus.The task force also found that, as anticipated in 2008, even after all feasible and cost-effective, on-campus energy efficiency projects have been exhausted, a gap will likely remain to achieve a 30 percent reduction. The task force recommended establishing an advisory committee to evaluate and recommend off-campus greenhouse gas reduction options that could include offsets, investments in renewable energy, and other complementary mechanisms, added to the steps the University has already taken.“Our objective all along has been to create an economically viable and replicable example for how large institutions can reduce emissions and save money,” said Executive Vice President Katie Lapp. “We have been focused on building a sustainable community that not only supports but strengthens Harvard’s research and teaching mission.”An executive committee co-chaired by Lapp, Jeremy Bloxham, dean of science and Mallinckrodt Professor of Geophysics in the Faculty of Arts and Sciences (FAS), and Robert S. Kaplan, senior associate dean and professor of management practice at Harvard Business School (HBS), has been responsible for overseeing greenhouse gas reduction efforts. In 2008, under the leadership of the executive committee, the Office for Sustainability developed a University-wide implementation strategy to pursue emissions reductions that was informed by the deliberations of five working groups representing hundreds of stakeholders across Harvard.“Harvard’s greenhouse gas reduction goal has been a model for leadership, about having the courage as a university to articulate a clear vision for our role in the world, and then developing a comprehensive action plan for how to break down siloes and align the community around that vision,” said Kaplan.According to Heather Henriksen, director of the Office for Sustainability, progress to date has been achieved by focusing on five key areas and developing an unprecedented level of collaboration among Harvard’s Schools and administrative departments. “It all comes down to the dedication and hard work of thousands across our campus who are committed to changing the culture of how we work and live,” said Henriksen.Energy and emissions planning, tracking and implementationTo maximize energy-efficiency opportunities, planning on that score was integrated into the five-year capital planning process, and all Schools performed expansive energy audits in their buildings. A greenhouse gas emissions inventory was created to track and report on emissions across all Harvard facilities on the continent.Facilities teams have been implementing cost-effective efficiency projects across their building portfolios, and as a result more than 1,300 energy conservation measures have been implemented. Increasingly, building managers are focusing on a process called commissioning to further reduce energy by optimizing building energy systems and performance. Projects teams have also been targeting one of the biggest challenges for reducing emissions: the expansion of energy-intensive laboratory and high-performance computing space necessary to meet cutting-edge research needs.“Our research needs in laboratories and computing are energy intensive, but the responsibility belongs to all of us,” said Bloxham. “With projects like the Massachusetts read more

Wet summer

first_imgBy Bob WesterfieldUniversity of GeorgiaAt this point in the year, gardeners are usually more concernedwith keeping plants alive and vegetables bearing due to the lackof water. This year is different. For the most part, we’ve hadtoo much rain and wind. Many plants are showing signs of stress.Disease is always an issue when moisture is abundant and plantsdon’t have time to dry out.Many ornamentals, particularly annuals and tender perennials,have suffered from leaf spots and root rot. If annuals weren’tplanted on raised beds, there’s a good chance you may havealready lost them. The pale, yellow color you see in many of yourplants is a result of wet roots and leached-out nitrogen in thesoil.Light applications of fertilizer will sometimes help perk upannuals if the rainfall levels off.Leaf spots and other fungal diseases can be controlled throughsanitation and the occasional use of fungicides. Picking offinfected leaves and removing heavily diseased plants will helpcurtail the problem.When you need to irrigate, water only at night or early morning(before 9 a.m.) to allow plants time to dry off during the day.This will help with disease management.Wind, tooSome plants and vegetables have been affected by the strong windsalong with the wet soils. Many plants are leaning over. As longas the root system hasn’t detached, you can gently stand theplants back up by hand and lightly step on the opposite side ofthe plant root ball.In some cases, it may be necessary to use a temporary stakingsystem and guy wires to encourage a plant to grow back in theright direction. Be careful when using wires. Protect the plantwith some form of a rubber collar, such as an old water hose.You can stand small plants back up with the help of a singlestake or even tomato cages. Corn that has blown over will oftenstand up itself in a few days and still produce decent ears.The vegetable garden will also need attention with all the rainwe have had. The weed population seems to love the wet conditionsand most likely is thriving in your garden. Control weeds throughlight tilling and hand pulling. Weeds pull nutrients from thesoil and will stunt vegetable plants if left unchecked.Timely harvestHarvest vegetables as soon as they’re ripe. Leaving them on theplant too long will attract disease and insects and may cause aplant to stop bearing.Remove vegetable plants as they finish producing and add them tothe compost pile. Tomatoes may look pretty bad now but can keepproducing if you’ll harvest regularly. Prune off diseased foliageto encourage new growth.Many tomatoes are showing growth cracks near the top of the fruitas a result of all the rain. While it may not look pretty, thesetomatoes are still perfectly fine to eat.To avoid a buildup of disease or insects, remove determinatetomato varieties, or those that put out one or two big harvestsand then stop bearing, as soon as production stops.It seems hard to ever hit a summer that has the right amount ofrainfall. We either get too little or all of it at once. Bypaying closer attention to our landscapes and gardens duringtimes of stressful conditions, though, we can help our plantssurvive and thrive.(Bob Westerfield is the Cooperative Extension state consumerhorticulturist with the University of Georgia College ofAgricultural and Environmental Sciences.)last_img

China’s biggest steelmaker launches effort for coal-free production process

first_imgChina’s biggest steelmaker launches effort for coal-free production process FacebookTwitterLinkedInEmailPrint分享Australian Financial Review:China’s biggest steel maker has created a special hydrogen project in an effort to accelerate the transition away from the sort of carbon-intensive coking coal that is exported by Australia.Hydrogen’s threat to coking coal is typically viewed as a very long- term proposition, but steel maker Baowu wants to fast-track the transition and beat European rivals by commercialising the production of carbon-free steel within 15 years.If successful, Baowu’s hydrogen project would have ramifications for Australia, which exported a record $US44 billion worth of coking coal in fiscal 2019. Australia dominates the global trade of coking coal, shipping more than triple the annual volumes of the world’s second biggest supplier, the U.S., and the commodity is expected to be Australia’s third most lucrative commodity export this year behind iron ore and liquefied natural gas.Rather than produce liquid metal by heating iron ore and coking coal in blast furnaces, steel can be produced through the direct reduced-iron method by using hydrogen as a reductant. Baowu hopes to outpace the work being done by Swedish steel maker SSAB, which is aiming to have a demonstration plant making steel with hydrogen by 2025 with a view to selling carbon-free steel “on a broad scale” by 2035.Baowu also last year struck a partnership with one of its biggest iron ore suppliers, Rio Tinto, investigating ways to reduce emissions in steelmaking.Australian miners are betting that hard coking coal produced in Queensland’s Bowen Basin and the Illawarra region of NSW remains in strong demand for a long time, partly because of its superior quality but also because of a shortage of supply.[Peter Ker]More: China’s biggest steel maker explores hydrogen substitutelast_img

Why blockchain matters for your institution

first_img 10SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Blockchain can greatly improve the speed, security, transparency, efficiency and cost of transactions – all while helping to reduce risk.Many top organizations, including Fiserv, are actively testing blockchain’s potential and use cases. From identification to data sharing to smart contracts, learn how blockchain can support your financial institution’s goals.<span data-mce-type=”bookmark” style=”display: inline-block; width: 0px; overflow: hidden; line-height: 0;” class=”mce_SELRES_start”></span> continue reading »last_img