We present a technique to measure the magnetic field-aligned vorticity of meso-scale plasma flows in the F-region ionosphere using line-of-sight velocity measurements made by the Super Dual Auroral Radar Network (SuperDARN).Vorticity is often used as a proxy for magnetic field-aligned current (FAC) intensity in the ionosphere but also provides information about turbulent processes in the ionosphere and magnetosphere.Using 6 years (2000-2005 inclusive) of vorticity measurements made by 6 SuperDARN radars in the northern hemisphere we have compiled, for the first time, maps of average vorticity across the northern polar ionosphere.These maps have been subdivided according to different seasonal and interplanetary magnetic field (IMF) conditions.The variations in the morphology of the vorticity maps with IMF direction match very closely those seen in maps of average FAC intensity (determined using different methods and instrumentation), suggesting that vorticity is a good proxy for FAC in an averaged sense.The variations in the morphology of the vorticity maps with season show differences from those seen in the FAC maps, illustrating that ionospheric conductance plays a major role in determining the differences between measurements of vorticity and FAC.
FEBRUARY 27TH, 2018 BRITNEY TAYLOR INDIANA A bill that would allow the sale of CBD oil with low THC levels unanimously passes the House Tuesday. Senate Bill 52 passed 93-0.This bill would allow Hoosiers to buy CBD oil that contains no more than 0.3 percent of THC, and no other controlled substances.CBD, or cannabidiol, is a non-psychoactive derivative of the cannabis plant. CBD oil has been shown to help with various medical conditions such as cancer, epilepsy, and severe pain.The oil would be available for purchase over-the-counter from retailers across the state.The Senate passed a similar bill on February 5th, 35-13. A conference committee will convene to work out a few differences between the two versions before heading to Governor Eric Holcomb’s desk.This bill is authored by Senator Jim Tomes and co-sponsored by Representative Wendy McNamara.You can see how legislators voted on this bill below.Britney TaylorWeb ProducerMore Posts – WebsiteFollow Me: FacebookTwitterCopy LinkEmail
== Cooplands’ donation ==Cooplands of Doncaster has been inspired to raise money for The Children’s Hospital in Sheffield by five-year-old Grace Sellers, granddaughter of Cooplands’ sales administrator Helen Hulme. Grace is being treated for kidney cancer at the hospital. Cooplands has already raised over £3,000 and the money will be invested in specialist medical equipment.== First for M&S ==Marks & Spencer has launched its first-ever range of cupcakes. The M&S bakery team undertook “extensive tasting” in New York in order to ’de-code’ the cupcakes and reformulate for the UK market. M&S will also introduce two cupcakes with fresh cream frosting in May. The cupcakes are manufactured and supplied by Blueberry Foods, a Samworth Brothers company.== Colleague support ==A survey by independent campaign Keep Britain Working, has revealed that 94% of workers in retail or sales roles would accept changes to their working conditions to help colleagues keep their jobs. It also showed 24% would accept a cut in pay and 44% would accept a reduction in hours.== Queen’s Award ==William Jackson’s Bakery, in Kingston Upon Hull is among the 194 winners of The Queen’s Award for Enterprise 2009, triumphing in the English sandwich breads category, for success in International Trade.== Raisins in view ==California Raisins has won a battle with the Food Standards Agency (FSA) and Ofcom over whether raisins are suitable to advertise to children. Raisins now pass the nutrient profile set out by the FSA, and are approved under the guidelines for advertising to children on TV.
H ere’s the idea. Launch a new premium speciality flour, maybe a gluten-free mix made with the ancient grain amaranth, milled under a full moon to the sound of harpsichord. Make a fat margin. Invest in your business. Never look back.Here’s the reality. Launch a new premium speciality flour, perhaps something with added health benefits, although with the recent European Food Safety Authority (EFSA) rulings on nutrition and health claims, you cannot afford to prove it and label it as such. Sell it for the same price as your standard flour mix, as part of an ongoing battle to maintain the sales volumes your company needs to survive and to stop your customers straying to alternative suppliers.In the current economic climate, suppliers report that speciality flours are not a silver bullet to guarantee profitability. But that said, the market is booming as suppliers develop new healthy or functional speciality flours and mixes to give their customers a point of difference in a competitive marketplace.National Association of British and Irish Millers (nabim) director Alex Waugh summarises: “Every business it does not matter what sector it is in wants to find cost-effective products that are not just commodities, and the milling and flour sector is doing that as much as anyone else. Flour is not something that can be cut out, so sales remain steady. But adjusting the flour can give you something different in your range. It is more about maintaining your business in the competitive sales environment than increasing margins.”Indeed, the last few years have seen an explosion in seeded mixes, flours from non-wheat grains, lower salt, sugar, higher fibre, best of both and gluten-free recipes, to name just some areas of innovation. James Smith, sales director of food ingredients company Edme says his company develops bespoke mixes, which allows them to offer something different to customers. Buying in blends can be quite cost-effective for customers, as bakers or millers would have to keep high levels of stock to make their own, he says.He says: “Health is a key driver of new product development. We offer a variety of seeded blends. We have done quite a few oat-based blends recently. Oats have been popular, as they offer high levels of beta glucan, which helps the immune system and lowers bad cholesterol. We think barley flour will be the next big thing, as barley offers even higher levels of beta glucan than oats do.”The company has also looked at gluten-free blends recently, as sales in that sector continue to grow. Edme is already in the early stages of developing allergy-friendly mixes, Smith says.However, with health, the focus is on what he terms “soft” changes, such as developing reduced salt or sugar blends or added-fibre options. He comments: “Although we supply all the major bakeries, as well as the craft baking sector, we are a small company and it is difficult for us to go down the health claims route with our products.”Expensive approval processIt is now very expensive for suppliers to go through the process of getting health claims approved, as EFSA works on the framework for the new EC Regulation on Nutrition and Health Claims. EFSA has been very exacting in setting out the process of evaluation a product needs to go through to ensure that any claims made on food labelling and advertising regarding nutrition and health are meaningful and accurate. Smith says: “It has to be our customers who substantiate claims. We supply the product. The work being done by EFSA has certainly changed our thinking on products with health claims and put a dampener on new product development.”The company is exploring areas of new product development, such as Continental and ethnic mixes, he says. And it is looking at mixes for pies, for example, or for par-baked or bake-off products aimed at the convenience food market. But Smith also reports that there is no great margin enhancement for the supplier in offering added-value products, such as speciality flour mixes. “There is a always huge churn of new products and the focus is on keeping volumes up and trying to get the orders coming in with overall bread sales in decline. We have to look at where the future lies and constantly tailor products to meet customers’ emerging needs.”Oxfordshire based miller FWP Matthews, meanwhile, reports that speciality flours can be a difficult sell, even if the customer wants “something different”. The miller recently launched a Nutri-Gold flour, a strong white flour that has aleurone added, the single layer of large cells found under the bran coat. FWP Matthews also offers a version made with French flour for baguettes, Nutri-Or.FWP Matthews marketing manager Angela Francis explains it is the first time the aleurone has been extracted from the bran anywhere in Europe. This type of flour is only available in the US, apart from through FWP Matthews. The blend is different from a “best of both” flour, as it is properly white rather than using finely ground bran which gives a brown hue to the dough, Francis says. And the ingredient aleurone is rich in protein, as well as containing about 20% of the vitamin B1, 30% of the vitamin B2 and 50% of the niacin of the grain.But Francis says that take-up has been slow so far among the craft and artisan bakers that her company serves, partly as the flours have a price premium, due to the expense of the process of extracting aleurone from the bran. Nutri-Gold is about 20% more expensive than the company’s standard flour. She says: “You have to market the product quite carefully to get the message across to customers. Really this product would probably be better-suited to the supermarket, aimed at mothers looking for sandwich options for children, rather than in the craft channel.”She says that although craft bakery customers always ask what new flours the company can offer, in fact standard white flour is the best-seller, followed by Cotswold Crunch and Cotswold Eight Grain. “People come to us with very vague ideas, but they tend to stick with what they know; there is a risk in changing your flours, even if you want to invigorate your range. It is a tricky one. We do offer flours such as gluten-free, but we buy those in.”Meanwhile, trade body the American Peanut Council says savvy bakers should look at peanut flour as the next big thing in speciality flours. It offers manufacturers a cost-effective way to formulate high-protein foods that are healthy and gluten-free. Louise McKerchar, European marketing director, comments, “Health-conscious consumers are more aware than ever of protein’s benefits, which include weight management and satiety. However, protein-fortified products often suffer from taste and textural issues. Peanut flour can help manufacturers overcome each one of these challenges, thanks to its textural properties, versatility and healthy, flavoursome profile.”Also reflecting current health trends, functional ingredients company National Starch Food Innovation offers a range of gluten-free ingredients, including a ’fibre rich’ Hi-maize wholegrain, derived from maize and available as a fine or course flour. It says that there are an estimated 500,000-plus people who are gluten-intolerant in the UK.Those following a gluten-free diet run the risk of not taking in enough fibre, a nutrient normally provided by food made with gluten-rich cereals, such as wheat, rye and barley. National Starch’s Hi-Maize flour has three times more fibre than other allergen-free flours available on the market, it says.In fact, the Hi-Maize ingredient has been one of only a small number of products to have a health claim approved by EFSA, which recently issued a positive opinion substantiating the benefits of consuming resistant starch from high amylose maize (Hi-maize) in relation to healthy blood sugar levels. Hi-Maize can be used in a variety of bakery applications, including muffins, wafers, waffles, and pizza bases, National Starch says.And European bread improvers specialist Gb Plange is adding a splash of colour with its new functional mix. It is about to introduce Energie Solpan golden yellow Bread Mix during Bakers’ Fair Autumn (Bolton Arena, 2 October 2011). The “sunshine” mix contains pieces of corn and is enriched with vitamin D. Marie Parnell, general manager at Gb Plange, says: “It’s really important that craft bakers can profit from the popularity of speciality breads and the fast-growing, functional foods market. Solpan ticks all the boxes when it comes to delivering distinctive taste, flavour and health benefits, which will add value to any bakery offering.” It’s a simple marketing message delivered in an eye-catching fashion: yellow bread = sunshine = source of well-recognised vitamin D. Given the difficulties described by suppliers in getting health messages across to consumers, the high churn of new flour mixes and the fact the main thing any retailer appears to want is a speciality product which stands out, this could be a winning new product.Think back to the example set by quirky “tiger bread”, the white bread with a cracked “tiger effect” paste top, launched by Asda in 2006. Kantar Worldpanel figures show it is still the UK’s best-selling bake-off line and that Tesco’s 800g tiger loaf was the number one selling bake-off in-store bakery line overall in the UK by value and also by volume in 2010.Tigers, sunshine. Perhaps one day someone will come up with a marketable idea involving harpsichords and moonlight.
After the Crimson’s 34-14 victory over Columbia on Nov. 7, only one obstacle still stands in the way of the Harvard football team’s third consecutive Ivy League Championship. That obstacle resides in Philadelphia.In a fight for Ancient Eight supremacy, the Penn Quakers and Harvard Crimson will battle on Nov. 13 at Harvard Stadium, with the winner claiming at least a share of the Ivy League title.Penn is “by far the best team we’ve played,” said Harvard coach Tim Murphy. “They are ranked number one in the Ivy League in every single defensive statistical category, which is not something I’ve seen before. They are exceptional.”Although Penn’s defensive credentials are impressive, statistically the Crimson match up well, since they have the league’s second-highest scoring offense in addition to the second-best defense.The parallels between the teams are striking. Both come into this matchup boasting 6-2 (5-0 Ivy League) records, each has won five of the past 10 games in the rivalry, and each is vying for its 14th Ivy title.Although a Harvard win would mark the first time in program history that the Crimson have won three straight championships, even with a loss they could still earn a share of the title with a win at Yale and a Penn loss against Cornell on Nov. 21.“You’ve got to play your best to beat the best, and if you don’t do that against a team like Penn, you’re simply not going” to win a championship, said Murphy.
UNITED NATIONS (AP) — A senior U.N. official says Cyclone Eloise has affected 250,000 people in the Mozambique port city of Beira and surrounding areas and damaged or destroyed 76 health centers and 400 classrooms. Myrta Kaulard, the U.N. resident coordinator in the southern African country, told a virtual U.N. briefing on Tuesday that “We also see widespread floods that are still there.” She said “a lot of people trying to get out of the flooded areas.” Nearly two years ago Cyclone Idai devastated exactly the same areas, killing hundreds of people. And Kaulard said that in December Cyclone Chalane hit the same area.
Saint Mary’s is hosting its annual Junior Mom’s Weekend in the coming days, providing an opportunity for junior Belles to bond with their mothers on campus.Junior class co-representative Sarah Connaughton said the spring tradition is one students have looked forward to since freshman year.“It was one of those weekends coming in to freshman year that I was already looking forward to,” she said.Junior class co-representative Anna McCambridge said in an email that the weekend is not just for mothers, though.“Junior Mom’s Weekend isn’t exclusive to mothers only, but open to all the special and influential women we may have in our lives,” she said.McCambridge said the weekend events start Friday, with a reception for the moms and a karaoke event.“The weekend will begin with a wine and cheese reception on Friday night, where then moms and daughters are invited to O’Rourke’s for a night of Karaoke and drinks,” she said.Karaoke night is new to the weekend’s schedule, Connaughton said.“We collaborated with O’Rourke’s, and they’re putting on a karaoke night, which should be exciting,” she said. “They’re letting the girls in until midnight, even if [they’re] under 21, too.”In addition to a nature trail walk Saturday morning, McCambridge said, events planned for Saturday afternoon include a trunk show featuring products from local companies, and a Palm Sunday Mass offered at the Church of Loretto in the evening.“We have included local vendors from the South Bend area to come and showcase their products,” she said. “We have a mix of boutiques, skin care, cosmetics, soap works and even [juices for sampling]. … It’s Palm Sunday, too, so we had to make sure that the time counted for the moms between Saturday and Sunday.”The weekend will conclude with a banquet and auction for the students and their moms, McCambridge said.“The Hilton is hosting us on Saturday night, where we will share a meal with our moms, and even President Cervelli,” she said.Connaughton said the baskets were brought in by moms and local companies to raise funds for senior week.“This is a huge fundraiser for the junior class,” she said. “All the money that we raise will be put towards senior week for senior year.”McCambridge said this event is important to the community because students get to introduce their families to the experience of being a Saint Mary’s student.“Belles love this weekend because it is our chance to show off Saint Mary’s,” McCambridge said. “For many parents, they don’t always get to see what life is like as a Belle, and this is their chance.”Connaughton said she is looking forward to experiencing the weekend with her mom, a College alumna.“My mom went to Saint Mary’s, actually — she graduated in ‘87,” Connaughton said. “And I know this is one thing for her that she has been looking forward to also sharing with me, because she kind of pushed me to come to Saint Mary’s, but now she also gets to share in the weekend with me.”Tags: Junior Class Board, Junior Moms Weekend
Saint Mary’s College announced in a press release Monday a new partnership with Lake Erie College of Osteopathic Medicine (LECOM). This partnership will enable qualified students to obtain an early acceptance to their medical, dental or pharmacological programs. According to the release, the program will grant students the opportunity “to stay on track … throughout their undergraduate career” due to the early admittance and the lack of requirement of the medical college admission test (MCAT). Professor and pre-health advisor Calli Versagli said in the release the partnership provides Saint Mary’s students with a chance to “pursue their dreams in the medical field.”“LECOM is known for their phenomenal preparation of physicians, dentists and pharmacists,” Versagli said in the release. “I am excited for the opportunities this will provide our students.”The omission of the MCAT from the admission process is not the only benefit that this partnership affords students. The LECOM partnership will also offer students a lower tuition rate than other medical schools, a choice between three different locations and an advisor at both Saint Mary’s and Lake Erie College to assist them with their journey to and through medical school, according to the release. “This partnership demonstrates the excellent preparation of our students for these doctoral programs,” Interim College President Nancy Nekvasil said in the release. “I’m thrilled to have this opportunity for our students.”Tags: Lake Erie College of Osteopathic Medicine, MCAT, partnership, pre-health
Wolf Hall Part One Show Closed This production ended its run on July 5, 2015 Mike Poulton’s Wolf Hall Parts One and Two open officially on Broadway on April 9 at the Winter Garden Theatre. The dramas, based on Hilary Mantel’s acclaimed novels, feature a whole lot of British history, period costumes and a cast that’s Tu-dor for. The Royal Shakespeare Company production is helmed by Jeremy Herrin. In honor of the plays’ big day, Broadway.com resident artist Justin “Squigs” Robertson penned this sketch of the royal crew.The whole gang is present; the portrait features Ben Miles as Thomas Cromwell, Nathaniel Parker as King Henry VIII and Lydia Leonard as Anne Boleyn, along with Paul Jesson as Cardinal Wolsey, Lucy Briers as Katherine, Leah Brotherhead as Jane Seymour, Olivia Darnley as Lizzie Wykys, Pierro Niel-Mee as Christophe, Daniel Fraser as Gregory Cromwell, Joshua Silver as Rafe Sadler, Giles Taylor as Thomas Cranmer, and John Ramm as Thomas More.Happy opening to the cast of Wolf Hall. Stay focused, and keep your head screwed on tight. Especially you, Anne Boleyn. Too soon? View Comments About the Artist: With a desire to celebrate the magic of live theater and those who create it, and with a deep reverence for such touchstones as the work of Al Hirschfeld and the wall at Sardi’s, Squigs is happy and grateful to be among those carrying on the traditions where theater and caricature meet. He was born and raised in Oregon, lived in Los Angeles for quite a long time and now calls New York City his home. Related Shows