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Percorsi di vita.
La strada non sempre è in salita.
Ci si allena notte e dì, si scopre un modo per non sudare. Capita di decidere dove andare, con chi e perchè proprio non lo puoi evitare.
E' raro capire quando l'acqua tocca il collo, ma se lo scopri eviti il tracollo.
Ti vedo correre, ma già a metà mi deludi. Perdi il ritmo e inizi a camminare. Perchè? Non ce la fai? Il paesaggio ti distrae? Non vuoi arrivare in fondo e ansimare.
Lo vorrebbero tutti, godersi il paesaggio senza sbuffare, e saper cosa c'è in fondo a questo lungo camminare. Sopportare i gabbiani capricciosi e udire solo il lento battito del cuore.
Ma pensa come sarebbe giungere in fondo col fiatone, il cuore pulsante e profondo di emozione; sudare e non sentire i gabbiani, ma gustarsi lo spettacolo senza pensare al domani.
Photography of the GameTime Riverside Challenge Course in Indianapolis, Indiana.
Charlotte Photographer - PatrickSchneiderPhoto.com
Langoustine
Oarweed and salted scallop roe with shaved walnuts.
Notes: The sauce with the raw langoustines underneath the forest of shaved walnuts was much sweeter than I expected. I quickly got used to it. The thinly shaved walnuts had the effect of aged cheese - melting away into a thick creaminess.
Kadeau
Copenhagen, Denmark
(January 20, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Unidentified choristers course, possibly at Skirbeck Hall, Boston, Lincolnshire.
Centre row, centre, Michael Holman (with glasses), Martin How, David Gatward.
Photo from Moira Gatward.
The end of an amazing day at the 18th hole of the Sandpiper Golf Course.
Some people would call this a water hazard, but at this time of day it is just a nice duck pond. This sure beats a windmill in the middle of the hole!
Photography of the GameTime Riverside Challenge Course in Indianapolis, Indiana.
Charlotte Photographer - PatrickSchneiderPhoto.com
Scallop
Walnut, Asian pear.
McCrady's
Charleston, South Carolina
(November 15, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Beef
Freshly dug today potatoes, "Waldorf salad" from the garden.
(Matt Wilkinson)
Twelve Days of Christmas
Day 6: Matt Wilkinson
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 11, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Kohlrabi
Andean grains.
(Martinez)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Carrots and radishes from the restaurant's garden.
(The Restaurant at Meadowood)
Twelve Days of Christmas: Virgilio Martinez
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 13, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Recruits of Hotel Company, 2nd Recruit Training Battalion, climb a Confidence Course obstacle Oct. 7, 2014, on Parris Island, S.C. The course is comprised of 15 obstacles designed to help Marine Corps recruits build confidence by overcoming physical challenges. Hotel Company is scheduled to graduate Dec. 12, 2014. Parris Island has been the site of Marine Corps recruit training since Nov. 1, 1915. Today, approximately 20,000 recruits come to Parris Island annually for the chance to become United States Marines by enduring 13 weeks of rigorous, transformative training. Parris Island is home to entry-level enlisted training for 50 percent of males and 100 percent of females in the Marine Corps. (Photo by Cpl. Jennifer Schubert)
One of the few successful attempts at the Funky Monkey Obstacle. It was made even trickier by being immediately after the mud mile so everyone was very slippery!
Register with us and join our free moocs courses for Consumer Behaviour, massive open online courses moocs and massive online open courses within seven-weeks.
Holga 120N
Fuji 400
Atticus & Mariko came to visit last week. We played around Muller Park's odd playground and they let me take some shots. Laid on the ground for this shot. Forced the light leak by loosely spooling the finished roll and pinching it a bit in the sunlight.
Kabocha
This squash was sitting on our table at the beginning of our meal. It was removed from our table, opened, hollowed of seeds, and then deep-fried, whole. Hot out of the fryer, it was filled with a salad (including mushrooms) and capped to let the salad steam and wilt inside. At the end of our meal, the squash was presented, whole, with the salad inside. It was then removed and plated for us.
Paired with apple, barley, licorice.
Next: Kyoto
Chicago, Illinois
(December 28, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Royal Military College of Canada (RMC) first year students compete in the obstacle course held throughout the RMC grounds on September 17, 2021. Each team is assessed as they race through 12 different obstacles with the best time at the end being declared the winner.
at Police Training School-Gishari, Prime Minister Dr. Edouard Ngirente commissioned, on behalf of President Paul Kagame, 656 Officer Cadets to the rank of Assistant Inspector of Police in Rwanda National Police.
“The SketchNoteBook” – how to create SketchNote
Preview : free download chapter 1 bit.ly/preview_SketchNoteBook
Buy PDF Version bit.ly/SketchNoteBook_PDF_book
Buy paper version bit.ly/SketchNoteBook_paper_book
*** best dishes of 2010 ***
Cheesecake
Pineapple, raisin, saffron, lime.
Read about this meal at the ulterior epicure.
ATOLL: Aquaculture Training for On-Line Learning
The Aquaculture Training for On-Line Learning program consists of four courses with more than 60 videos and digital games to give you an understanding of:
Aquaculture and fisheries management
Aquaponics concepts and systems
Basic water chemistry, water quality, fish health and nutrition
Basic biology, genetics, coral farming, reef ecology, marketing and business
Course 1. Introduction to Aquaculture
Learn about aquaculture, fisheries management, aquaculture in the Pacific, and traditional Hawaiian aquaculture. Developed and taught by Dr. Benny Ron, University of Hawai‘i Aquaculture Program coordinator; Dr. Paul Bienfang, UH Oceanography Department fisheries research specialist; Ephraim Temple, University of Hawai‘i Sea Grant aquaculture extension agent to American Samoa; and Dr. Carlos Andrade, University of Hawai‘i Kamakakuokalani Center for Hawaiian Studies director and professor whose specialization includes indigenous geography and resources management .
Course 2: Introduction to Aquaponics
Go through the steps needed to build and maintain your own aquaponics or permaculture system. Learn aquaponics concepts and system designs to grow vegetables, fruits, and houseplants in a symbiotic relationship with your fish. Taught by Glenn Martinez, owner/operator of Olomana Gardens, a certified organic farm in Waimanalo, and avid spokesperson for local farming, organic growing, and the end of GMO.
Course 3: Fish Farm Essentials I
Learn the basic water chemistry and water quality information you need to have a successful aquaculture operation. Includes fish health and nutrition (feed, common pests & diseases), troubleshooting for problems, ornamental fish production, and basic marketing concepts for fish farmers. Taught by Dr. Allen C. Riggs, State of Hawai‘i aquaculture veterinarian, and Dr. Tim Miller-Morgan, extension officer for the Oregon SeaGrant program.
Course 4: Fish Farm Essentials II
Advanced information regarding basic biology and genetic concepts necessary for today`s fish farms. Includes modules on corals, reef ecology, coral farming for reef restoration or aquariums, and more on marketing and business. Taught by Dr. Benny Ron; Dr. Jinzeng Yang, associate professor of animal molecular biology at the University of Hawai‘i; Kelly Davidson, lecturer in aquaculture marketing and economics at the University of Tennessee Martin; and Dr. Shai Shafir, Oranim Academic College of Education (Israel) professor and internationally recognized expert in coral ecology, aquatic bio-technology and reef restoration.
What kind of equipment do I need?
A fairly new computer (less than 5 years old-capable of watching internet videos). Be aware that course materials may not work on all mobile devices.
A recently updated internet browser (Firefox, Chrome or Safari work best) capable of playing .mp4 video files
High-speed internet access capable of viewing online videos up to 30 minutes in length.
For more details, visit videolearning.uhatoll.com.
The ATOLL online program is now approved by the State of Hawai‘i Employment and Training Fund (ETF) program for incumbent workers. ETF may pay 50%, up to a maximum of $250 of course fees for students employed by eligible businesses and nonprofits. For information, go to hawaii.gov/labor/etf and click on the Employer Referral ("micro") program link.
Course Information:
Online program • register anytime, complete by Dec 31 • instructions on accessing the course are emailed after registration is completed • $100
with Benny Ron, ATOLL Faculty
Click here videolearning.uhatoll.com/ to register for this course
Taken in midnight, Outside Kaohsiung harbor. a container carrier was about to sail. another barge was returning
I wanted to take a photo of famous moonlight-sea but the tripod was broken , I had to set the camera on a pillar for long exposure .
Shown here is the Chinese 180 calligraphy course description that is part of "The Three Perfections: Calligraphy, Poetry, and Painting" exhibit, located in the Read & Relax area on the first floor of Swem Library at the College of William & Mary. The exhibit was funded by the William & Mary Confucius Institute. The exhibit is on display from April 12-May 28, 2012.
The following is a transcription of the label text presented here:
Chinese 180
Chinese Calligraphy: Aesthetics and Practice
Professor Liu’s course introduces students to the art and practice of Chinese calligraphy, covering the history, principle and aesthetic values of Chinese characters and calligraphy. For many students, the hands-on practice with brush writing is their first experience writing Chinese characters, as no knowledge of Chinese is required for taking the course. Students in her course had ten hours of classroom instruction before producing the works on display here.
From the Special Collections Research Center, Earl Gregg Swem Library at the College of William and Mary. See swem.wm.edu/scrc/ for further information and assistance.