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Convenção da XP Investimentos com seus afiliados, apresentando seu novo modelo de shopping financeiro. O evento aconteceu nos dias 15 e 16 de julho de 2011 no Hotel Windsor, Barra da TIjuca, Rio de Janeiro.
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Expert Car Window Repair Service
Expert automobile window repair service may use special tools throughout the application method, in order to ensure that the repair is going to suffice. The tools which can be used are designed to correct chips and cracks which don't pass the surface of glass on the part. Once the resin is applied to the region, you will want to hold out a few minutes for the substance to dry, before making use of your automobile.
Story and Photos by Sgt. Landis Andrews
444th MPAD
New Jersey Army National Guard
After high intensity training under the Fort Indiantown Gap sun, and nights spent trekking through the woods and over the hills of western Pennsylvania, New Jersey has awarded eight soldiers with the Expert Infantry Badge, one of the highest prizes an infantryman can earn.
On day one of the competition, 40 soldiers from all over New Jersey had eyes on the badge. However, as each event came to an end, so did the hopes of some candidates.
“It’s called the Expert Infantry Badge for a reason,” said 1st Sgt. Brian Townsend, the president of the committee that organized EIB 21. “The thing that knocked most people out was the small details. It’s not the Everybody Infantry Badge. It’s the Expert Infantry Badge.”
This particular expert infantry competition returns to New Jersey with brand new feel.
In previous EIB competitions, candidates displayed their warrior competence in a round-robin fashion, with each of the 40 events being timed.
In EIB 21, there are fewer events to complete, however, it is now done in a combat setting, adding a completely new element to the process.
“When the blood got pumping and the adrenaline was flowing, it made it more difficult to execute the tasks that you’re sure you know how to do,” said newly minted EIB recipient 1st Lt. Andrew Stevens of HHC 1/114th. “With the amount of preparation I put in to this, it was all muscle memory, but the combat element made it a bit more difficult.”
Though difficult, it did not stop Stevens from enjoying the tasks.
“The lanes were my favorite part,” he said. “Once we got passed the preparation, I had a really good time.”
Preparation was a huge part of EIB 21.
When the day was over and all of the competitors gathered for dinner, normal chow chatter was nowhere to be found. Instead, tips for the next day’s event feverishly bounced off the walls. Terms like left and right limit, call for fire, SALUTE report, check for shock and SPORTS filled the dining facility, leaving little room to discuss anything else. It sounded like these soldiers just stepped off of the battlefield.
That is what the planning committee intended.
“In the old style, you didn’t get as much battle field experience, but it was a little harder,” Townsend said. “But the EIB 21 adds the element of combat stress to make it more challenging.”
That new level of stress was felt prior to each event.
“Everyone was nervous before the lanes,” said Cpt. Timothy Sorrentino, commander of HHC 1/114th and EIB recipient. “Doing all of the tasks over and over again prior to the competition was easy. But, executing them under the pressure situation was different.”
Sgt. Thomas Fisk, EIB 21 staff and trainer, said this is how soldiers of today should be learning.
“It’s good that they see a scenario and it’s battle focused,” he said. “They know what they are supposed to do with their training and can immediately incorporate it with their mission.”
Fisk enjoyed this opportunity to teach soldiers skills needed to earn the prestigious badge that he received several years prior.
“I like to teach younger guys, any of the soldiers coming up,” the Neptune City native said. “That way, when they get to be sergeants, they can teach the guys coming up. That way we can have a better Army for the future.”
The future is something that Townsend is also looking toward.
“We wanted something to build from since this is the first time we are running EIB 21,” he said. “We mirrored a lot of what was going on at Fort Benning. What I wanted to do was give the state something to build off of, so we can make this competition something great for the state.”
Sorrentino expects a number of his soldiers to take part in next year’s event.
“It’s something that every infantryman should have,” the commander said, a sentiment that all infantrymen at competing at FIG echoed.
Wushu experts Mr. YingKui Li (Former China team coach),
Mr. Qiang He (World Champion),
Ms. Qinghua Liu (World Champion) and
Ms. Jing Cao (World Champion) came to O-mei for a seminar.
Story and Photos by Sgt. Landis Andrews
444th MPAD
New Jersey Army National Guard
After high intensity training under the Fort Indiantown Gap sun, and nights spent trekking through the woods and over the hills of western Pennsylvania, New Jersey has awarded eight soldiers with the Expert Infantry Badge, one of the highest prizes an infantryman can earn.
On day one of the competition, 40 soldiers from all over New Jersey had eyes on the badge. However, as each event came to an end, so did the hopes of some candidates.
“It’s called the Expert Infantry Badge for a reason,” said 1st Sgt. Brian Townsend, the president of the committee that organized EIB 21. “The thing that knocked most people out was the small details. It’s not the Everybody Infantry Badge. It’s the Expert Infantry Badge.”
This particular expert infantry competition returns to New Jersey with brand new feel.
In previous EIB competitions, candidates displayed their warrior competence in a round-robin fashion, with each of the 40 events being timed.
In EIB 21, there are fewer events to complete, however, it is now done in a combat setting, adding a completely new element to the process.
“When the blood got pumping and the adrenaline was flowing, it made it more difficult to execute the tasks that you’re sure you know how to do,” said newly minted EIB recipient 1st Lt. Andrew Stevens of HHC 1/114th. “With the amount of preparation I put in to this, it was all muscle memory, but the combat element made it a bit more difficult.”
Though difficult, it did not stop Stevens from enjoying the tasks.
“The lanes were my favorite part,” he said. “Once we got passed the preparation, I had a really good time.”
Preparation was a huge part of EIB 21.
When the day was over and all of the competitors gathered for dinner, normal chow chatter was nowhere to be found. Instead, tips for the next day’s event feverishly bounced off the walls. Terms like left and right limit, call for fire, SALUTE report, check for shock and SPORTS filled the dining facility, leaving little room to discuss anything else. It sounded like these soldiers just stepped off of the battlefield.
That is what the planning committee intended.
“In the old style, you didn’t get as much battle field experience, but it was a little harder,” Townsend said. “But the EIB 21 adds the element of combat stress to make it more challenging.”
That new level of stress was felt prior to each event.
“Everyone was nervous before the lanes,” said Cpt. Timothy Sorrentino, commander of HHC 1/114th and EIB recipient. “Doing all of the tasks over and over again prior to the competition was easy. But, executing them under the pressure situation was different.”
Sgt. Thomas Fisk, EIB 21 staff and trainer, said this is how soldiers of today should be learning.
“It’s good that they see a scenario and it’s battle focused,” he said. “They know what they are supposed to do with their training and can immediately incorporate it with their mission.”
Fisk enjoyed this opportunity to teach soldiers skills needed to earn the prestigious badge that he received several years prior.
“I like to teach younger guys, any of the soldiers coming up,” the Neptune City native said. “That way, when they get to be sergeants, they can teach the guys coming up. That way we can have a better Army for the future.”
The future is something that Townsend is also looking toward.
“We wanted something to build from since this is the first time we are running EIB 21,” he said. “We mirrored a lot of what was going on at Fort Benning. What I wanted to do was give the state something to build off of, so we can make this competition something great for the state.”
Sorrentino expects a number of his soldiers to take part in next year’s event.
“It’s something that every infantryman should have,” the commander said, a sentiment that all infantrymen at competing at FIG echoed.
Convenção da XP Investimentos com seus afiliados, apresentando seu novo modelo de shopping financeiro. O evento aconteceu nos dias 15 e 16 de julho de 2011 no Hotel Windsor, Barra da TIjuca, Rio de Janeiro.
Expert conference “The New Student: Flexible Learning Paths and Future Learning Environments” on 20 September 2018. Copyright BKA/Regina Aigner
Convenção da XP Investimentos com seus afiliados, apresentando seu novo modelo de shopping financeiro. O evento aconteceu nos dias 15 e 16 de julho de 2011 no Hotel Windsor, Barra da TIjuca, Rio de Janeiro.
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Linvilla Orchards 2013 Expert Fishing Derby was held on Saturday, March 23 on Linvilla's Orchard Lake. It was a great day for everyone and all the participants had fun in this year's derby. Ronnie Cornell of Aston PA hooked the big one, weighing in at 9.92 lbs! Ronnie's extremely large Rainbow Trout won him a $250 cash prize! Eight other lucky fishermen and women were able to reel in trout weighing over 8 pounds.
Thanks to everyone who joined us.
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• Paralegal Services
• Financial Analyzes
• Report generating & Data Compilation
• Business Plan writing & Budgeting
• Projecting & Forecasting
• Marketing - print, online, television
• Search Engine Optimization, (SEO)
• Search Engine Marketing, (SEM)
• Video Production & Development
• Presentation preparation
• Website Construction & Management
• Realtor Services
• Honest opinions & advice
• Innovative thinking & new ideas
Story and Photos by Sgt. Landis Andrews
444th MPAD
New Jersey Army National Guard
After high intensity training under the Fort Indiantown Gap sun, and nights spent trekking through the woods and over the hills of western Pennsylvania, New Jersey has awarded eight soldiers with the Expert Infantry Badge, one of the highest prizes an infantryman can earn.
On day one of the competition, 40 soldiers from all over New Jersey had eyes on the badge. However, as each event came to an end, so did the hopes of some candidates.
“It’s called the Expert Infantry Badge for a reason,” said 1st Sgt. Brian Townsend, the president of the committee that organized EIB 21. “The thing that knocked most people out was the small details. It’s not the Everybody Infantry Badge. It’s the Expert Infantry Badge.”
This particular expert infantry competition returns to New Jersey with brand new feel.
In previous EIB competitions, candidates displayed their warrior competence in a round-robin fashion, with each of the 40 events being timed.
In EIB 21, there are fewer events to complete, however, it is now done in a combat setting, adding a completely new element to the process.
“When the blood got pumping and the adrenaline was flowing, it made it more difficult to execute the tasks that you’re sure you know how to do,” said newly minted EIB recipient 1st Lt. Andrew Stevens of HHC 1/114th. “With the amount of preparation I put in to this, it was all muscle memory, but the combat element made it a bit more difficult.”
Though difficult, it did not stop Stevens from enjoying the tasks.
“The lanes were my favorite part,” he said. “Once we got passed the preparation, I had a really good time.”
Preparation was a huge part of EIB 21.
When the day was over and all of the competitors gathered for dinner, normal chow chatter was nowhere to be found. Instead, tips for the next day’s event feverishly bounced off the walls. Terms like left and right limit, call for fire, SALUTE report, check for shock and SPORTS filled the dining facility, leaving little room to discuss anything else. It sounded like these soldiers just stepped off of the battlefield.
That is what the planning committee intended.
“In the old style, you didn’t get as much battle field experience, but it was a little harder,” Townsend said. “But the EIB 21 adds the element of combat stress to make it more challenging.”
That new level of stress was felt prior to each event.
“Everyone was nervous before the lanes,” said Cpt. Timothy Sorrentino, commander of HHC 1/114th and EIB recipient. “Doing all of the tasks over and over again prior to the competition was easy. But, executing them under the pressure situation was different.”
Sgt. Thomas Fisk, EIB 21 staff and trainer, said this is how soldiers of today should be learning.
“It’s good that they see a scenario and it’s battle focused,” he said. “They know what they are supposed to do with their training and can immediately incorporate it with their mission.”
Fisk enjoyed this opportunity to teach soldiers skills needed to earn the prestigious badge that he received several years prior.
“I like to teach younger guys, any of the soldiers coming up,” the Neptune City native said. “That way, when they get to be sergeants, they can teach the guys coming up. That way we can have a better Army for the future.”
The future is something that Townsend is also looking toward.
“We wanted something to build from since this is the first time we are running EIB 21,” he said. “We mirrored a lot of what was going on at Fort Benning. What I wanted to do was give the state something to build off of, so we can make this competition something great for the state.”
Sorrentino expects a number of his soldiers to take part in next year’s event.
“It’s something that every infantryman should have,” the commander said, a sentiment that all infantrymen at competing at FIG echoed.
Even the most seasoned of boater should think twice before paddling at these levels. These kayakers have just finished their run through the major rapids.
They not only have to contend with rapids but also expose themselves to the heavily polluted stormwater runoff that fills the river in these conditions.
The color of the water reflects the tons of soil, nutrients and other pollutants that wash into the James after storms. The James watershed has undergone the loss of the natural forest and wetland ecosystems that formerly would have slowed, absorbed, and filtered some of this water. Increased impervious surface area also serves to increase the severity of flood events and the concentration of pollutants in the water. For more about protecting the James, check out www.jrava.org.
Wushu experts Mr. YingKui Li (Former China team coach),
Mr. Qiang He (World Champion),
Ms. Qinghua Liu (World Champion) and
Ms. Jing Cao (World Champion) came to O-mei for a seminar.
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FORT IRWIN, Calif. -- Final day of testing for the Expert Field Medical Badge (EFMB) Dec. 17 at the National Training Center (NTC) on Fort Irwin. 122 candidates arrived from across the United States to take the test at Fort Irwin earlier this week. Thirty-three attained the badge. The pass rate is traditionally between 15 and 20 percent.
The EFMB is awarded to military personnel who complete a variety of physical, mental and written tests that determine their ability to quickly, accurately and effectively perform complex life-saving medical tasks while in a variety of hostile environments and situations. The badge is considered the medical equivalent of the Expert Infantryman's Badge (EIB) but is said to be harder to earn.
The Weed Army Community Hospital hosts and facilitates as well as oversees the qualification of events for Soldiers seeking to earn the badge at training areas within the NTC. Qualification for the badge is considered a grueling experience by those who have earned it and the majority of participants do not make it to the final round.
The Soldiers vying for the coveted badge come from posts across the United States.
To learn more about the people and facilities of the Weed Army Community Hospital and the National Training Center at Fort Irwin visit the new WACH website at www.irwin.amedd.army.mil
Photo by Michael Beaton, Weed Army Community Hospital Public Affairs (Released).
Convenção da XP Investimentos com seus afiliados, apresentando seu novo modelo de shopping financeiro. O evento aconteceu nos dias 15 e 16 de julho de 2011 no Hotel Windsor, Barra da TIjuca, Rio de Janeiro.
Retrouvez l'article sur www.hellobricks.com/2015/06/10248-creator-expert-ferrari-...
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IRLA Experts - Prof Jaime Contreras and Prof Jaime Rossell from Spain and Prof Silvio Ferrari from Italy - Photo by Rajmund Dabrowski
The 3D U.S. Infantry Regiment (The Old Guard) held the Expert Infantry Badge Test on Fort A.P. Hill in early March 2015.
The Expert Infantry Badge recognizes Infantrymen who have demonstrated a
mastery of critical tasks that build the core foundation of individual
proficiency that allow them to locate, and close with, and destroy the enemy
through fire and maneuver and repel an enemy assault through fire and close combat. The test measures the mastery of individual skills through different evaluations over a five-day period. The evaluation consists of the Army Physical Fitness Test (APFT), Day and Night Land Navigation, Weapons Master
Skills Testing stations, Individual Tactical Test lanes, Foot March, and the
Weapons Proficiency Test. The evaluations place the candidates under varying
degrees of stress that test their physical and mental abilities as they
execute critical Infantry tasks to established standards.
Convenção da XP Investimentos com seus afiliados, apresentando seu novo modelo de shopping financeiro. O evento aconteceu nos dias 15 e 16 de julho de 2011 no Hotel Windsor, Barra da TIjuca, Rio de Janeiro.
Broadway, New York
Please, do not use this photo without permission
Por Favor no usar esta fotografía sin permiso
Experts from Peet’s Coffee took students in UC Davis’ popular “Design of Coffee” class through the process of “cupping,” preparing and tasting green coffee beans to evaluate their quality and characteristics, on September 27, 2016.
“Design of Coffee” introduces students to the basics of roasting, grinding, brewing and tasting coffee, as a way to introduce principles in chemical engineering. With a heavy emphasis on laboratory work, the course is now the most popular undergraduate elective on campus.
"Coffee Cupping" is how coffee professionals evaluate the aroma and taste of coffee beans before roasting. Coffee cupping has specific rules designed to enable reproducible comparisons of different coffees. Although the brewing method is very simple, there is precise timing and methodology for the different evaluations, from aroma before adding any water, the breaking of the crust at the top of the cup after a few minutes of brewing, to the actual tasting of the brewed coffee. Learning this process is an important part of understanding professional coffee preparation.
Peet’s Coffee recently pledged $250,000 to support a pilot roastery at the UC Davis Coffee Center.
More info: engineering.ucdavis.edu/blog/peets_coffee_gift_research/
Photos by TJ Ushing/UC Davis
Students from the HOME group went to other tables where they became EXPERTS on specific parts of the material.
Then they returned HOME to share.
Excellent strategy when you need all students to cover all material.
ROMA ARCHEOLOGICA & RESTAURO ARCHITETTURA 2023. A Proto-Pizza Emerges from a Fresco on a Pompeii Wall. That doughy disc with delectable toppings seen in a 2,000-year-old painting is not a pizza, experts insist. But can we get one delivered anyway?" Sorry, No! But Dine-in · Outdoor seating · In-store pickup is available! The New York Times (27 June 2023). wp.me/pbMWvy-4cD
POMPEII - It may have been no pepperoni with extra cheese, but it still caught the eye of archaeologists working on the ruins of Pompeii, and not because they were hungry.
***
Note: With the exception of the main photo in The New York Times (27 June 2023).
All of the following photographs are cited from the following source:
Foto (s): Gabriel Zuchtriegel, the director general of the Archaeological Park of Pompeii & POMPEII – Caupona, Pompei Restaurant. Dine-in · Outdoor seating · In-store pickup! Via Masseria Curato, 2, 80045 Pompei (NA), Italy (06/2023). With foto(s) source, credit cited here below.
***
The researchers were excavating the site earlier this year when they ran across a fresco depicting a silver platter laden with wine, fruit — and a flat, round piece of dough with toppings that looked remarkably like a pizza.
Proto-pizza might be more like it, given that the city of Pompeii was buried by a volcano in 79 A.D., nearly 2,000 years before anything modern civilization might recognize as a pie came into existence.
In a statement published on Tuesday, the archaeologists were insistent that the dish portrayed in the fresco did not mean that the History of Pizza is about to be rewritten. “Most of the characteristic ingredients are missing, namely tomatoes and mozzarella,” they said.
Still, they allowed, the flat, round dough topped with pomegranate, spices and what may have been a precursor of pesto might be “a distant ancestor to the modern dish.”
The fresco was uncovered during the excavation of the atrium of a house in an area of the ancient site that is currently being explored. The house was connected to a bakery, and the mural is a still life of a silver platter bearing a cup of wine, pomegranates, figs, a garland of yellow strawberry tree fruits, dates and nuts. And the pizza.
The image is “pretty unique,” said Gabriel Zuchtriegel, the director general of the Archaeological Park of Pompeii. Though it falls into a fairly common category of images of food called “xenia” — offerings for guests — it is not like most of the roughly 300 examples that have been found in Vesuvian cities.
Mr. Zuchtriegel said the still life showed a contrast between “a modest and simple meal” and the luxurious silver trays painted in “a sophisticated style and technique,” not unlike how pizza, however humble its origins, can now be found in Michelin-starred restaurants.
Marino Niola, an anthropologist and pizza expert, pointed out that there is nothing simpler than mixing water with flour and then baking it. The practice was typical of many ancient cultures. The word focaccia originally derives from the Latin for “hearth.”
Of course, he noted, “not every focaccia became pizza.”
The origin of pizza is not without controversy.
It may be virtually synonymous with Italian cuisine, but some like to point out that dough topped with herbs and cheese originated across the Ionian Sea, in ancient Greece, and that Naples was originally a Greek colony.
“The Greek history of pizza that the Italians want hidden” accused one headline in The Greek City Times.
A recent study of the skeletons of some of the victims of the eruption of Vesuvius offered insights into the dietary habits of the ancient inhabitants of Herculaneum, a town 10 miles north of Pompeii.
“We found that they ate a lot of cereals,” said Silvia Soncin, of the Department of Environmental Biology at Rome’s Sapienza University.
Still, mystery remains.
“Obviously with our analysis we couldn’t tell what kind of cereals they ate, whether bread or pizza, and whether or not it was topped with something,” Ms. Soncin said. “This we can’t tell.”
Mr. Zuchtriegel and Mr. Niola both described ancient ovens in Pompeii and Naples as closely resembling the ovens used by modern-day pizza makers. But it took centuries for pizza as we know it to make its way from ancient ovens to takeout boxes.
To begin with, tomato sauce had to be invented — and that only happened after tomatoes were introduced to Italy following Columbus’s voyage to the new world. Even then, it took around 150 years for them to enter the common diet.
The first recipe for tomato sauce is found in a book printed in 1692, by Antonio Latini, a chef based in Naples, said Matteo Ghirigini, the director of Garum, a museum specialized in the history of cooking. Mozzarella, on the other hand, was cited in 16th-century documents.
It was only in the 19th century that the winning combination of tomatoes, mozzarella and basil began hitting tables. According to some experts, including Mr. Niola, the dish can be traced to a chef named Raffaele Esposito, who was said to have prepared it for the queen of a newly unified Italy, Margherita of Savoy.
Esposito chose toppings with the three colors of the Italian flag in mind. Naturally,he named it after the queen.
“That’s the origin myth,” said Mr. Niola, who was one of the people who drafted a brief that in 2017 got a UNESCO committee to put the roughly 3,000 pizza makers of Naples on its Representative List of the Intangible Cultural Heritage of Humanity.
The fresco found in Pompeii is important, he said.
“It makes us understand that there is a common thread that ties the present to the distant past,” he said. “It’s an archeo-pizza.”
Fonte / source:
--- The New York Times (27 June 2023).
www.nytimes.com/2023/06/27/world/europe/pizza-mural-pompe...
Fonte / source, foto:
--- POMPEII - Caupona, Pompei Restaurant.
Dine-in · Outdoor seating · In-store pickup = Cena · Posti a sedere all'aperto · Ritiro in negozio
Via Masseria Curato, 2, 80045 Pompei NA