FacebookTwitterLinkedInEmailMoses Kinnah/iStock(ANN ARBOR, Mich.) — Former basketball star Juwan Howard is in talks to become the next head coach of his alma mater’s men’s basketball team, ESPN reports.Howard, a member of the University of Michigan’s Fab Five recruiting class in 1991, helped the team reach two national championship games an an Elite Eight appearance. He played 19 seasons in the NBA and has spent the last six years as an assistant coach for the Miami Heat.Howard interviewed for NBA coaching jobs with at least three teams this spring. While no contract has been finalized, Howard reportedly became the frontrunner for the job after Providence College head coach Ed Cooley withdrew his name from consideration this week. Michigan is looking to replace former head coach John Beilein, who left last week to become the head coach of the Cleveland Cavaliers. Beilein led the program to two national title games in 12 seasons as head coach. Copyright © 2019, ABC Radio. All rights reserved. Beau Lund Written by May 22, 2019 /Sports News – National ESPN: Michigan in talks with former star Juwan Howard to become next men’s basketball coach
View post tag: News by topic View post tag: HMAS Melbourne View post tag: Naval June 29, 2015 Following a 10 week maintenance period, Australian Navy’s HMAS Melbourne is back in action, preparing for a Middle East deployment.Melbourne has been conducting intensive training to refine mariner and warfighting skills, and at the mid point, a well earned break was taken in Melbourne’s home city of Melbourne. It has been six years since the last visit and there was much interest from the general public and media.During the maintenance period, Melbourne had a number of upgrades to improve her capability for the forthcoming deployment and was able to leave the dock nearly a week earlier than scheduled.While Melbourne was being refurbished, the ship’s company were heavily engaged in pre-deployment planning, training and logistics preparations. Personnel were qualified in boarding and weapons, action medical, refined maritime war fighting skills in simulators, and completed professional advancement courses. Concurrent to this, Melbourne’s aviation team was detached to HMAS Albatross performing a major engineering serving on Melbourne’s Seahawk helicopter ‘Reaper’.[mappress mapid=”16349″]Image: Australian Navy Back to overview,Home naval-today HMAS Melbourne Preps for Deployment View post tag: Deployment View post tag: Navy Share this article Authorities HMAS Melbourne Preps for Deployment View post tag: Asia-Pacific
But have you ever tried to poach an egg with a PoachPod? Around a decade ago my family’s kitchen was graced by the introduction of one of these little silicone rubber wonder-cups which make that perfect egg-wobble achievable with very little effort, and even less skill. You crack an egg into the Pod and rest it on a simmering pan of water for a couple of minutes — hey presto, you’ve got yourself a poached egg. Even in the bleary-eyed confusion of breakfast preparation, with this ace up your sleeve you can’t go wrong. The end product resembles something bizarrely shaped like a tit as the egg moulds itself into the cup. There’s a pleasing symmetry in the way that silicon products always seem to make a perky set of boobs, whether in the surgery room or on a dinner plate. And while we’re on the theme of bodily silicon insertion and animal ovum, now seems as good a time as any to mention another silicon usage that’s close to my heart: the mooncup. For the unenlightened, the mooncup is essentially a reusable tampon. I thought I’d be hard-pressed to find any silicon uses which elicit anything remotely nearing excitement from me, but it turns out that silicon’s the perfect material for a shitload of awesome purposes, from the banality of egg poaching to the downright vital task of developing safe and environmentally-friendly menstruation products. Who knew?! I never thought I’d say it, but thank God for silicon, and thank God for chemistry. And as my surprisingly adulatory inspection of silicon comes to a close, here’s a little message for the freshers out there (another topical tidbit); when setting out to write this piece, I asked a friend of mine who studies chemistry if there were any particular properties of silicon I should know about before putting pen to paper. She told me that silicon is chemically very similar to carbon, but that a silicon molecule differs by having an extra shell which allows it to expand its octet (the eight electrons in its outer shell) and thus form more bonds with other elements. Essentially, silicon is pimped-out carbon. I’m sure we can all extrapolate some profound metaphorical advice from that information — probably something along the lines of forming bonds with your fellow freshers, building up layers of personality, and standing out compared to other carbon-based life forms, etc etc — but I don’t want to over-egg the pudding (yes, I know — I did just make an egg pun and a baking pun at the same time). Have you ever tried to poach an egg? To me, an egg’s never better than when it’s been sitting in boiling water for a few minutes, till the whites are wafting about the pan like wispy clouds adrift in a summer sky while the yolk lies in wait behind them: a glob of sun ready to pour out its rays with the prod of a fork or slice of a knife. A good poached egg is the breakfast of champions; it is nothing short of a work of art. But as with all great masterpieces, the poached egg can’t be perfected without practice, perseverance and passion. The egg-poacher must be dedicated to their work, focused on their task, and stoical in the face of culinary adversity. Which is a bit of a shit one really, as ‘focused’ and ‘stoical’ are as far down the list of adjectives to describe my breakfast-foraging morning self as it’s possible to get. Of course, my most topical appreciation for silicon has to be its utility in baking. Eggs aren’t the only things that silicon can mould; shove some flour and sugar in there too and you’re halfway to a cakey showstopper à la Tamal from Bake Off. Last week saw my personal heartthrob (whom I reluctantly share with millions of oth- ers) narrowly miss out on the Great British Bake Off crown to the fabulous face-pulling Nadiya. As a relatively keen amateur baker myself, I can vouch for the advantages of silicon cake and bread moulds, which slide easily away from your freshly baked creation and leave a funky and often otherwise unaccomplishable design. Truly, the sky is the limit. Why you’d want a foot-shaped cake, however, is beyond me. So there we have it: not only is silicon eggsellent (somebody stop me) for poaching stuff, collecting menstrual blood, and baking, it is also great for crafting an elaborate (if half-baked) metaphor about the fresher experience and providing cheesily convenient conclusions to student newspaper articles. Silicon, you have my heart.
Ten fire engines have fought a blaze at a Bakkavor bakery in Aston, near Nantwich.Manufacturing has temporarily stopped at the factory and Bakkavor is transferring production to its two other bread facilities to limit the impact on supply to its customers.The bakery has been in operation for more than 25 years and employs 300 people. It specialises in chilled breads such as garlic slices, doughballs and ciabattas.Firefighters were alerted early on Saturday morning, with crews from two fire engines discovering a large fire in the ceiling voids of the 80-metre by 40-metre building.Due to the scale of the blaze, another eight crews from nearby stations were called to the scene.A nearby A-road was closed and local people told to keep their windows and doors closed as firefighters wearing breathing apparatus tackled the fire from inside and outside the building.All staff were accounted for and there were no reports of any injuries.”All colleagues were safely and quickly evacuated in line with our health and safety protocols, and we would like to thank the fire service for their prompt response and tackling the fire,” said the company.The fire was extinguished at around 5am, and fire service staff worked with Bakkavor to undertake a salvage operation and recover equipment where possible.In April, Bakkavor bosses announced they had agreed to take pay cuts as the company looked to reduce capacity, which it said could mean furloughing staff. The business said it had withdrawn its financial guidance for 2020, given that market conditions “remain highly uncertain for the foreseeable future”.The company, which supplies fresh food including desserts, pizza and bread to retailers such as Tesco, Marks & Spencer, Sainsbury’s and Waitrose, said at the time that it was reviewing capacity across its facilities to better match demand.
Tedeschi Trucks Band has announced an upcoming television appearance on Jimmy Kimmel Live. Husband-and-wife duo Derek Trucks and Susan Tedeschi will head to sunny Southern California with their 12-piece ensemble for their upcoming musical guest appearance on the popular late-night show, set to go down on Wednesday, May 15th.Related: Tedeschi Trucks Band Details 2019 Beacon ResidencyTedeschi Trucks Band will perform their outdoor mini-concert in Los Angeles, and one cut will ultimately be selected to air on the program. The band has opened up a lottery for free tickets to participate in the upcoming Los Angeles filming, which is currently underway here.For a full list of Tedeschi Trucks Band’s 2019 tour dates and ticketing information, head to the band’s website.
Tiny bits of chocolate were scattered across classroom tables at the Harvard Ed Portal in Allston, though some clung to the fingers and faces of eight children busily conducting a scientific experiment.The local youngsters were participants in the “Science and Cooking for Kids” program, coordinated by the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and Harvard’s Public School Partnerships team. Together they were learning that chemistry plays an important role in the properties that make chocolate bars so appealing.For example, heating chocolate to a very precise temperature creates the “snap” you hear when you bite into a bar, explained Frank Mooney, a recent graduate of Stonehill College, who runs the program with Kathryn Hollar, director of educational programs at SEAS.To see the effects of this chemical process, called crystallization, the children heated chocolate to two different temperatures and then compared the properties of the candy after it had a chance to cool. Chocolate that had been heated to a scorching 150 degrees was much softer than a typical candy bar.Joseph Doherty covers his strawberry slices with chocolate at the Ed Portal. Stephanie Mitchell/Harvard Staff PhotographerEmily Nacimento, 9, soon to be a fifth-grader at Allston’s Gardner Pilot Academy, peeled a piece of the cooled chocolate off a paper plate. She was surprised by how bendable it had become.“I love chocolate, but I didn’t know that science was involved in making it,” she said, before devouring the results of her experiment.As Nacimento and her peers waited for their chocolate to cool, they couldn’t resist snacking on the excess. Luis Aguilon’s face lit up as he bit into a white chocolate-coated strawberry.Aguilon, 10, a rising fourth-grader at Gardner Pilot Academy, said he had little experience in the kitchen, but was excited to use the skills he learned this summer to cook for his mom.During the second half of the lesson, he and his fellow scientist-chefs blended fresh fruit, yogurt, and ice to create smoothies. The goal of this lesson was twofold, Mooney explained — show the kids how to make a healthy snack and to teach them about the different densities of smoothie ingredients.Joseph Doherty, 11, who will be a sixth-grader at Jackson Mann School in Allston, took a thoughtful sip of his smoothie and declared that it needed a few more strawberries to even out the taste.“I have enjoyed trying all the different flavors of the foods we’ve made this summer,” he said. “I might try to make this at home.”At the beginning of the program, students received a “starter kit” with a blender, bowls, and other tools to make recipes at home. They departed each lesson with a bag of ingredients and a recipe to try on their own.It wasn’t all chemistry and chocolate at the Ed Portal as Luis Agulion (from left), Emily Nacimento, Anson Chau, and Emily Carrigan added fruit smoothies to the mix. Stephanie Mitchell/Harvard Staff PhotographerNot only do the lessons teach kids practical skills they can use in the kitchen, but they also introduce them to scientific concepts in a fun, hands-on way, said Mooney.“Cooking is a really good way to bridge science with something these kids are already very interested in — food,” he said. “I want them to see that there is science behind the food they eat, and that science plays a role everywhere in the world around them.”Now in its third year, the “Science and Cooking for Kids” program has continued to expand, reaching students at the Ed Portal, the Margaret Fuller House, and, beginning this summer, the Cambridge Community Center.The goal of expanding the free program is to give kids in under-resourced communities a chance to participate in a science-themed camp, Mooney explained.“Our kids loved the program. It was really great seeing them get excited about preparing healthy foods from scratch,” said Janelle St. Charles, co-director of the Cowemoki Summer Enrichment Program at the Cambridge Community Center. “They also got the opportunity to prepare food for our group leaders, which the kids and staff both loved. The program gave the kids skills that they could share with others.”SaveSaveSaveSaveSave
JACKSON, Wyo. (AP) — Wildlife biologists say a 34-year-old grizzly bear captured in southwestern Wyoming has been confirmed as the oldest on record in the Yellowstone region. Grizzly bear 168 was captured last summer after it preyed on cattle. The Jackson Hole Hole News & Guide reports the male had just a few teeth left and weighed 170 pounds. When he was 5 years old, he weighed 450 pounds. Wildlife officials euthanized the old bear in July 2020 because of his poor health and because he would likely continue to prey on calves.
Students and faculty gathered Monday to commemorate Constitution Day with “The Health Care Decision and the Lost Generation of Child Labor Reform,” a lecture given by Barry Cushman, the John P. Murphy Foundation Professor of Law at Notre Dame. The talk focused on the decision of the Supreme Court made in the case of National Federation of Independent Business v. Sebelius, more commonly known as the case involving the constitutionality of the Patient Protection and Affordable Care Act (ACA). “The particular provision of the Act that was challenged was the so-called ‘individual mandate,’ which will require persons without health insurance to acquire ‘minimum essential coverage’ by 2014, or else make a ‘shared responsibility payment’ to the Internal Revenue Service,” Cushman said. The main question rested on whether the individual mandate could be considered an exercise of Congress’ Commerce Power. Cushman said the majority of the Supreme Court ruled that the individual mandate was not in fact a legitimate exercise of the Commerce Power but rather a shared responsibility payment under the exercise of Congress’ taxing power. “Chief Justice [John] Roberts and the dissenting justices agreed that the central question was whether the Act imposed a ‘true tax,’ or instead imposed a ‘penalty’ for failure to comply with a congressional directive,” Cushman said. Cushman’s lecture then turned to the necessity to discern between true taxes and regulatory penalties. In order to do this, he focused on the late-19th and early-20th centuries to provide background information. “At that time, Congress frequently sought to achieve regulatory objectives it could not attain through its commerce power by imposing excise taxes that were designed to discourage disfavored activities,” Cushman said. The Supreme Court soon became wary of Congress’ increased use of taxing power when commerce power could not provide the desired results. The Supreme Court and Congress would finally butt heads in a child labor employment case in 1922, Cushman said. This is in response to the 1916 Keating-Owen Child Labor Act which, Cushman said, “prohibited interstate shipment of articles produced by firms that employed children” under certain ages. “The Child Labor Tax did not make the employment of child labor unlawful; it did raise revenue. It did not in fact prevent the employment of child labor, and its proponents did not think that it could be salvaged by lowering the rate, by a more narrow tailoring of the tax … or by moving enforcement entirely into the Department of the Treasury,” Cushman said The Child Labor Tax was, however, still considered an unconstitutional penalty. In order to explain this Cushman turned to the arguments of Thomas Reed Powell, then a Professor at Columbia Law School. “Powell credited [Chief Justice William Howard] Taft with fully recognizing that the distinction between a tax and a penalty was a matter of degree … [and] fully agreed with Taft that a decision upholding the tax would have led down a slippery slope to plenary congressional authority,” Cushman said. Cushman added that Powell read the Child Labor Tax Case as establishing the proposition that the values of federalism could be preserved in taxing power jurisprudence only through the application of a standard rather than through enforcement of a rule. This view ties into the more current health care decision in which the dissenting justices took the shared responsibility payment as a penalty, not a tax, since it “imposed an exaction as punishment for an unlawful act,” Cushman said. In drawing a distinction between a tax and a penalty, Cushman noted that the Supreme Court had to determine if the ACA was claiming it was illegal for people to fail to uphold minimum health coverage. Cushman said that this confusion was due to the way in which the statute was drafted. Had Congress called the “penalty” a “tax” in the first place and clarified that failure to purchase insurance was not itself illegal, the imposition would have been clearly constitutional. “Justice Roberts characterized the shared responsibility payment as one that ‘makes going without insurance just another thing the Government taxes, like buying gasoline or earning income,’” Cushman said. This seems simple enough, but is rather more complex when compared to the past rulings on child labor, he said. “It is only where the exaction was coupled with a detailed and specified course of conduct, as in the Child Labor Tax Case, that the Court has held the exaction to be a penalty rather than a true tax,” Cushman said. One can argue that the current shared responsibility payment of the ACA does not qualify as a tax under the Child Labor Tax Case, and then should be considered a penalty, he said. “If that understanding is correct, then the Roberts Court may just have tacitly overruled the Child Labor Tax Case and its progeny,” Cushman said. A second possibility, Cushman said, is that Powell and his contemporaries misread the Child Labor Tax decision and “a revised measure eliminating one or more of the distinguishing features identified by Chief Justice Roberts” would have stood in the 1920s. Cushman added that all this is to say that the responsibility payment today can be questioned as to whether or not it actually falls under the Court’s “narrowest interpretations of the taxing power.” “Either the Court has effectively abandoned the principle established in the Child Labor Tax Case, or child protection advocates of the interwar period were badly mistaken in their assessment of the decision, at the cost of a lost generation of federal child labor reform,” Cushman said.
Not to be confused with a certain school in upstate New York, the Center for Undergraduate Scholarly Engagement (CUSE) offers a three-pronged approach to scholarly engagement for Notre Dame students. Programming advisor Christen Klute said CUSE promotes academic lectures on campus, funds student research and helps students apply for fellowships. “We use the umbrella term ‘scholarly engagement,’ and we define scholarly engagement as being engaged academically outside the classroom,” Klute said. Klute said CUSE has sponsored events such as “Show Some Skin” and “ND Thinks Big.” “We just really try be involved in the big events on campus that are academically-minded,” she said. Perhaps CUSE’s most commonly known mission is providing students with grants to perform research, Klute said. “We are a campus-wide funding entity,” Klute said. “We will fund anybody and everybody.” CUSE focuses on funding students who may not be able receive complete funding from other sources – typically, students from the College of Architecture, the Mendoza College of Business or the First Year of Studies Program. “Even though their colleges have some methods of funding available to the students, they are not quite as widely funded as the College of Arts and Letters and the College of Science,” Klute said. “We really do try to make sure that everybody that wants to do some kind of research has the opportunity to get funding to do so.” CUSE also helps students who will pursue some level of graduate education apply for national fellowships. Klute said a few fellowships are available for undergraduate education. “Especially this year, we are trying to make a push to connect CUSE with fellowships,” she said. “I think most people, when they think of CUSE, they think of research, so we’d like to make much better connections there.” Students who wish to apply for funding must have a faculty mentor and submit a detailed project proposal. “We require students to submit a form that includes, first and foremost, their research question, research methods, and also a detailed budget – what they want to use the funding for, specifically,” Klute said. Klute said she encourages students who wish to apply for funding to carefully read the guidelines available at cuse.nd.edu. “It’s very important to us that you have all the little tiny pieces,” she said. “Tell us exactly how it is going affect your time here at Notre Dame academically. Tell us what you are planning on doing with the things you learn from your project, if you’re going to present at a conference or if it is going to lead to a senior thesis.” Senior Jenna Ahn, who received funding to go to Kolkata, India, this past summer said she went to a CUSE grant proposal workshop when she decided to apply for CUSE funding. “The workshop explained all of the background and necessary information needed in a proposal. The most helpful part of the process was working one-on-one with a graduate research fellow while drafting my proposal,” Ahn said. “She looked over multiple drafts and offered constructive comments to improve my proposal.” Ahn said she will incorporate the research she performed in India into her senior thesis. “It was a very valuable and transformative experience that continues to shape who I am today,” she said.
3SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr by: Eugene KimDigit is a money-saving app that saw its fair share of controversy following its official release earlier this year.The way it works is pretty straightforward: its secret algorithm tracks your income and spending patterns, and every 2 to 3 days, automatically saves a small amount of money that you won’t even notice is missing.The money gets transferred to a separate Digit savings account, held in one of its partner banks like Wells Fargo or BofI Federal Bank. Users can also manually set their savings amount or withdraw their savings anytime they want.But what appears to have gotten some people boggled was the fact that the users don’t earn any interest on their savings. Instead, Digit takes all the interest that accrues and spends it on its operating costs. Its logic: users get free access to Digit and save money they normally would have spent elsewhere. continue reading »