Hit up GRiZ’s website to check out a full list of upcoming dates and projects.Don’t miss ProbCause performing in a wide range of diverse sets at the upcoming Brooklyn Comes Alive, set to take place across three venues in Williamsburg, Brooklyn on September 23rd – 24th. The unique homegrown event puts the focus on the musicians, curating dream team collaborations, tributes, and artist passion projects for two full days of incredible music both new and old.The 2017 lineup is set to include hand-selected band lineups featuring all-star musicians like John Scofield, George Porter Jr. (The Meters), Vinnie Amico and Al Schnier (moe.), Bernard Purdie, Kofi Burbridge (Tedeschi Trucks Band), Joel Cummins, Ryan Stasik, and Kris Myers (Umphrey’s McGee), Aron Magner and Marc Brownstein (The Disco Biscuits), Mike Greenfield and Jesse Miller (Lotus), Jason Hann (String Cheese Incident), Alan Evans (Soulive), Cyril Neville (Neville Brothers), Henry Butler, Jon Cleary, Reed Mathis (Electric Beethoven), Michael League, Nate Werth, Chris Bullock, Robert “Sput” Searight, and Bob Lanzetti (Snarky Puppy), Jennifer Hartswick and Natalie Cressman (Trey Anastasio Band), Muzzy Bearr, The Russ Liquid Test, KJ Sawka (of Pendulum and Destroid), DJ Premier & The Badder Band, and so many more!For a full list of artists, head to the event’s website. Two-day and single-day GA and VIP tickets are available now. Today, saxophone-wielding DJ/producer GRiZ has shared a brand new track, “Smoke That,” featuring fan-favorite Chicago MC ProbCause and vocalist Jaye Prime. Described by GRiZ as “the ultimate weed smoking song,” the minimalist jazz keys/sax-led beat lays the perfect groundwork for ProbCause’s characteristically clever yet nonchalant flow, and Prime’s silky, understated vocals act as the perfect garnish to set the jam off right.ProbCause Added To Brooklyn Comes Alive LineupAs GRiZ muses in his post sharing the track, “We wrote it on 420 so u know it’s official :), roll up and smoke that.” If you’re looking for a fresh new soundtrack to your next sesh, look no further–with “Smoke That,” GRiZ, ProbCause, and Jaye Prime set the cypher off right.You can listen to “Smoke That” by GRiZ ft. ProbCause & Jaye Prime below via GRiZ’s SoundCloud page:
Photo: Erik Kabik Load remaining images On Friday, December 7th, The Eagles performed at Aloha Stadium in Honolulu, Hawaii. As rain poured down on the cheering crowd, the Eagles hit the stage for a memorable and powerful experience.The band last played Hawaii in 2005 at Blaisdell Arena, and last played Aloha Stadium stadium in 1995. This was their first concert in Hawaii since the death of Glenn Frey in 2016. Eagles band members Don Henley, Joe Walsh, and Timothy B. Schmit introduced fellow band members, Frey’s son Deacon Frey who is “carrying on the tradition of his father and this music” and country superstar Vince Gill.The photos in this collection were shot during the 4 opening numbers: “Seven Bridges Road” (Henley, Walsh, Schmidt, Frey and Gill on vocals), “Take It Easy” (Deacon Frey lead vocals), “One of These Nights” (Don Henley lead vocals) and Take It to the Limit (Vince Gill lead vocals).
Over the years, Kelly has been sued by multiple women accusing him of having sex with them when they were underage. He has consistently denied these accusations. Most of the cases, with the exception of the trial where he was acquitted, were settled out of court.The new charges come in the wake of the highly disturbing recent Lifetime docuseries, Surviving R. Kelly, which paints an extensive, graphically vivid picture of Kelly’s history of sexual abuse allegations, particularly by underage girls. Following the recent outpouring of allegations, the entertainment industry had already begun to turn its back on Kelly. A growing movement, marked by the hashtag #MuteRKelly, has been campaigning radio stations, streaming services, and other industry entities to remove Kelly’s music from their arsenals.In 2017, a BuzzFeed report claimed that Kelly had been keeping several young women against their wills as part of a “sex cult,” though he was not formally charged based on those allegations.This story is still developing.[H/T Chicago Sun-Times] For the better part of two decades, R. Kelly has been accused by countless women and young girls of sexual misconduct in a variety of forms, though he’s largely managed to avoid serious legal consequences. That appears to have changed today, as R. Kelly (full name Robert Kelly) has been officially charged with 10 counts of aggravated criminal sexual abuse involving several women—at least three of them minors, according to multiple reports.As the Chicago Sun-Times reports, “A Cook County [IL] judge has approved a no-bail arrest warrant for embattled R&B superstar R. Kelly. … The alleged crimes span from 1998 to 2010, records show. The minors were between 13 and 16, prosecutors allege.”Michael Avenatti, a well-known attorney who said he recently provided a videotape of R. Kelly having sex with a 14-year-old girl to the Cook County state’s attorney’s office, applauded prosecutors for filing charges. As CNN notes, “The newly unearthed footage, which lasts 42 minutes and 45 seconds, is clear and explicit. … What is on the video mirrors some of the alleged acts for which Kelly was arrested in a child pornography case in 2002 when he was 35 and then acquitted six years later.”
If only science always tasted so good.Professor Kevin “Kit” Parker set 16 students in his “Engineering Sciences 96” class to a real-world test of teamwork, technical skill, and dedication this semester, assigning them the 14-week task of building a better barbecue smoker.Along the way, they had to decode the arcane process of smoking meat, applying science to a traditional Southern art form with the aim of simplifying it for the novice and updating it for the 21st century. They had a real-world client in Williams-Sonoma, the company that sponsored their efforts; real-world competition in their experimental control, a high-end smoker called the “Big Green Egg”; and the real world itself to contend with, in the form of snowstorms and subzero temperatures for their Saturday smoking sessions.“I was eating it last night as it came off the smoker, and it was fantastic,” said Patrick Connolly, Williams-Sonoma executive vice president and chief marketing officer, who was at an end-of-semester barbecue Monday where the culinary results were presented.Connolly was among several dozen guests, students, faculty, and staff at the barbecue, held just outside Harvard’s Maxwell-Dworkin building. The barbecue followed an hour-long student presentation of the scientific results of the project in nearby Pierce Hall. Guests were able to sample brisket from the student-built smoker side by side with that from the control unit. After 220 pounds of brisket, 880 man-hours of smoking, and countless more hours of research, design, and construction, the students appeared to have pulled off the feat.The students presented their findings — and some tasty brisket, including this plate with meat prepared in the competitor’s control smoker — to guests during the final class presentation. Kris Snibbe/Harvard Staff Photographer“This is first-class brisket,” said Dave Schaefer, a barbecue chef who presented a guest lecture to the class in March and returned for the public unveiling Monday. “This is as good a brisket as I’ve had in months and months.”The students’ learning curve was incredibly steep. First, they had to understand the basics, the current art of cooking brisket — a meat cut that is tough to get right and, because of the connective tissue it contains, requires long, slow cooking to make it tender.In their presentation, students described their initial research, consulting expert chefs and authorities in everything from heat transfer to food chemistry to ceramics. The fundamental problem, they said, is temperature control. Because brisket has different parts — the fat cap, the flap, and the point — the temperature has to be controlled carefully to ensure it cooks uniformly. In addition, enzymes that can break down the tough connecting tissue take time to work but break down themselves at higher temperatures. That means that not only does the brisket have to be cooked at low temperatures for 12 to 15 hours, that temperature has to rise to the primary cooking temperature slowly over several hours.The students found that maintaining the proper temperature is tough to do. Even the high-end control smoker had hot and cool spots, with as much as a 50-degree difference across the cooking surface, which caused the meat to cook unevenly.To even out those hot spots in their design, students borrowed the concave shape of a power plant cooling tower, called a “hyperboloid.” That shape forces the smoke to mix in the narrow waist, evening out the temperature, before it expands again to engulf the meat. The shape also creates eddies of smoke above the cooking surface, bathing the brisket in the wood fumes, which imparts flavor during the cooking process.With the assistance of the Harvard Ceramics Program, the students made their cooker out of clay, creating a half-size prototype and then a full-scale model that took five weeks to shape and fire. They added modern electronics: temperature sensors, automatic vent fans, and a small computer to control the fans and regulate how much oxygen the fuel received — and thus the overall temperature.A model of the design reflects the key to a better grill: the concave shape. Kris Snibbe/Harvard Staff PhotographerTo top it all off, they connected the computer to the Internet and created a smartphone app that lets a chef monitor the hours-long process without constantly having to open the top, or even — in the middle of winter — to go outside. The app provides recipes for planning, shopping sites for supplies, data from the smoker itself to monitor cooking, and social media for sharing results.Juniors Paul Kaczor and Jack Zhou said they enjoyed the experience, even though the Saturday smoking sessions required them to start at 3 a.m. through the worst of New England’s record-setting, snowy winter. At temperatures as low as minus 1, they had to shovel off a spot for the smoker and then struggle to light the fuel in the cold and wind. It wasn’t as simple as just setting up the smoker, because they were collecting data at the same time, so they also had to ensure that the experiments were set up and the equipment was working properly.“I loved it,” Kaczor said. “I’m a huge fan of meat. I figured if we have to do all this each week, at least we get to eat brisket on weekends … I had an absolute blast.”Fittingly, given how long brisket has to cook, the course itself incubated for two years. That was when Parker, the Tarr Family Professor of Bioengineering and Applied Physics and core member of the Wyss Institute of Biologically Inspired Engineering, visited a cooking contest in Memphis and realized how little science had touched the practice of barbecue.“I was looking at the most god-awful contraptions I’d ever seen,” Parker said of the smokers used by competitors. “It dawned on me that we really don’t understand the fundamental rules of how you smoke. It’s more like a crazy art form.”Parker and teaching fellow Peyton Nesmith, visited with barbecue chefs and gathered the background knowledge needed to set their students to the task. Parker praised the entire class, saying the students were up to what proved to be a challenging project, working nights and weekends, as well as in class. Along the way, they mastered not just cooking, but design, computer modeling, heat transfer, and other skills.“We took this art form to a science,” Parker said. “Everything came together. We had a good client, a good mission.”Though Connolly was impressed with the results, he stopped short of saying the “Harvard Smoker,” as the students dubbed it, would soon be in stores. There are many steps between a research project and an actual product, he said, but elements of what the students devised — the hyperboloid shape and the electronic temperature controls —could warrant further investigation. The goal, he said, is to make it easier for a backyard barbecue to produce results while letting the chef enjoy his or her company.“When you think about outdoor cooking, very seldom is it done for one person. It’s family entertaining, a group sharing a meal together,” Connolly said. “For anyone doing it, you’re torn between spending time with them and making sure you get a good result.”Three of the students aren’t done yet, according to junior Jordan DeGraaf. Though the brisket came out well, the prototype had several drawbacks. The smoker’s ceramic body meant it held heat well, but it cracked when used, probably due to problems in its construction. It is also heavy, topping 300 pounds.DeGraaf, a bioengineering concentrator, said she and her classmates will be working on campus this summer to refine the design. DeGraaf, who grew up in New Mexico, said she had a neighbor who would smoke brisket for them, but she never thought of the science behind it.“I’m from the South, and I really enjoy my brisket,” DeGraaf said. “I hadn’t thought of it as an engineering problem before this class.”
Coal-dependent Serbia moves ahead with new wind farms FacebookTwitterLinkedInEmailPrint分享Reuters:The Green for Growth Fund (GGF) said on Tuesday it would provide 32 million euros ($37.44 million) financing for Serbia’s first large-scale wind farms, to help the Balkan country diversify its energy mix and reduce carbon dioxide emissions.GGF, founded by the European Investment Bank (EIB) and German state bank KfWas a public private partnership, is a specialized fund for advancing energy efficiency and renewable energy in East and South Europe, including Turkey, as well as in the Middle East and North Africa. The fund said it would provide 18.35 million euros for the 158 megawatt (MW) Cibuk wind farm, Serbia’s biggest, which will be built 50 kilometers (31 miles) northeast of Belgrade.The wind farm is being developed by Vetroelektrane Balkana, owned by Tesla Wind, a joint venture between an Abu Dhabi-based renewable energy developer Masdar and Cibuk Wind Holding, a branch of the U.S.-based wind energy developer Continental Wind Partners. It will comprise 57 turbines supplied by General Electric with a capacity to supply 113,000 households.GGF said it would also support the 42 MW Alibunar wind farm with 13.5 million euros of financing through an IFC loan. The Alibunar wind farm, which will have 21 wind turbines provided by German wind turbine manufacturer Senvion, is being developed by Elicio NV, a Belgian renewable energy firm, near the town of Alibunar in northeastern Serbia.The plants are the first of a number to be developed in the next few years in Serbia, which produces 70 percent of its energy from coal and the rest from hydropower and aims to generate 27 percent of its energy consumption from renewables by 2020.More: GGF to provide $37.4 million for Serbia’s first wind farms
Colombian President Juan Manuel Santos affirmed on 7 May that several leaders from the top ranks of the FARC, including alias “Pablo Catatumbo” and “Romaña,” are in delicate health as a consequence of the Army’s pressure. The president indicated that a series of items of the guerrilla group’s correspondence intercepted by the authorities demonstrates the “personal and health difficulties” suffered by the members of the Secretariat (the highest-ranking body, made up of seven leaders) and the Central General Staff (31 leaders) of the leftist Revolutionary Armed Forces of Colombia (FARC). Santos specified that Jorge Torres Victoria, known as “Pablo Catatumbo,” commander of the Western Bloc and a member of the Secretariat, “suffered a serious accident when he fell down a hill and broke several bones. Medical care is not easy for him to get due to the military situation in the area.” Likewise, he indicated that Henry Castellanos Garzón, alias “Romaña,” commander of the Eastern Bloc and a member of the Central General Staff, “has spinal problems that prevent him from walking.” The head of state added that alias “Alberto Espuelas,” of the Eastern Bloc, has Parkinson’s disease, and that alias “Bertulfo Álvarez,” also a member of the Central General Staff, has serious prostate and heart problems. In addition, he indicated that other rebel leaders are believed to suffer “arthritis and hepatitis,” according to the correspondence intercepted by the Army’s intelligence services. Speaking at a public event in Medellín (400 km northwest of Bogotá), Santos invited all the guerrillas to demobilize. “We say to those who continue in that craziness of being in the mountains shooting off guns, you will end up in prison or in a tomb, but if you demobilize, you will have a normal life, a life with a family,” the president concluded. At the same event, the commandant of the Armed Forces, Adm. Édgar Cely, affirmed that “all” the FARC’s highest-ranking leaders are ill and added that the authorities are going to “give them last rites, one by one.” The FARC, founded in 1964, is Colombia’s chief guerrilla group, with around eight thousand fighters at present, according to government estimates. The National Liberation Army, which is believed to have 2,500 subversives, also operates in the country. By Dialogo May 10, 2011
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York A New York City woman was arrested Monday night for allegedly driving drunk with her 3-year-old son in the vehicle, Suffolk County police said. Joanna Pagan was pulled over by a highway patrol officer near Exit 49 on the Long Island Expressway at 10:32 p.m. for failing to maintain her lane, police said. The officer later determined that 32-year-old mom was allegedly under the influence of alcohol and was arrested, police said. She was charged under Leandra’s Law for driving while intoxicated with a child passenger 15 years old or younger, endangering the welfare of a child and aggravated unlicensed operation of a motor vehicle. The boy was released to a family member, police said. Pagan is scheduled to be arraigned Tuesday at First District Court in Central Islip.
NAFCU Services Corporation announced its first major agreement with CUNA Mutual Group Tuesday as a preferred partner that will provide a mortgage payment protection product.Terms of the deal were not released.“They (CUNA Mutual) have been a long supporter at conferences and sponsorships but this is the first true partnership of this type,” Randy Salser, president of NAFCU Services Corporation, said. “This is a product that is new and innovative and is a good entry for them to talk to credit unions.” continue reading » 1SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr
Johnson City (WBNG) — Heavy downpours and thunderstorms moved through the area Wednesday afternoon and evening and provided some great photo opportunities for some WBNG social media fans.These clouds are called shelf clouds. They form when rain-cooled air inside a storm sinks down to the ground and spreads out ahead of it. The usually warm and humid air ahead of the approaching storm is lifted upward by this cooler air and as it rises, it cools and eventually a cloud forms. Shelf clouds are not dangerous and they do not always indicate severe weather is on the way.Heavy rain, an increase in wind speeds and an abrupt wind direction change are usually associated with these clouds.
Pennsylvania officials announced Jul 19 that Salmonella had been found on some Roma tomatoes from a Sheetz store. Later in the day, however, analysis showed that the strain found on the tomatoes was anatum, not Javiana, McGarvey told CIDRAP News. See also: The Roma tomatoes sold at Sheetz were distributed by Coronet Foods, based in Wheeling, W.V., Pennsylvania officials reported previously. Coronet stopped processing Roma tomatoes last week when health officials began focusing on them as the potential Salmonella vehicle, according to a report today in the Wheeling News-Register. The report quoted a Coronet official as saying the company did environmental testing in its Wheeling processing facility and found no Salmonella contamination. The Pennsylvania Department of Health reported today that 180 cases appear to be linked with the outbreak. Newspapers have reported additional cases in West Virginia, Virginia, Maryland, and Ohio that would push the total to well over 200. Jul 22, 2004 (CIDRAP News) The investigation of an outbreak of Salmonella infections apparently linked with the Sheetz Gas Station chain in Pennsylvania and neighboring states has grown to include at least 180 cases, but the food source of contamination remained a mystery today. The Pennsylvania Department of Agriculture has tested 234 product samples from Sheetz stores and found no contaminated items other than the tomatoes, according to information on the department Web site. McGarvey said the samples tested included lettuce, cheese, and mayonnaise, as well as tomatoes. Jul 20 Pennsylvania Department of Health news releasehttp://www.dsf.health.state.pa.us/health/cwp/view.asp?a=186&q=237443 “We’re doing a case-control study to see if we can determine the contaminated product,” McGarvey said yesterday. “That can take several weeks. We suspect lettuce or tomatoes, some type of produce. We haven’t ruled anything in or out.” McGarvey reported that all the Pennsylvanians involved in the outbreak fell ill between about Jul 1 and Jul 9. He said he couldn’t specify how many cases have been confirmed to involve the Javiana strain. Some of the Pennsylvania patients were hospitalized, but no deaths have been reported, and most of the patients have recovered, he reported. Javiana is the fifth most common strain of Salmonella found in US outbreaks, according to the Centers for Disease Control and Prevention (CDC). In 2002, Javiana accounted for 1,188 of about 32,000 salmonellosis cases reported, or about 3.5% of the total, said CDC spokeswoman Christine Pearson. The News-Register report said 18 West Virginians had outbreak-linked illness, including two people who hadn’t eaten at Sheetz stores but had contact with others who had. The story said another 31 salmonellosis cases in Ohio, Maryland, and Virginia may be part of the outbreak. Tomatoes are not a common vehicle for Salmonella, but they have been linked with a few outbreaks, according to CDC reports. In the summer of 2002, at least 141 people who attended the US Transplant Games in Orlando, Fla., fell ill, and the investigation pointed to diced Roma tomatoes from restaurants at the games as the source of contamination. The outbreak strain was Javiana. The CDC report on the outbreak said tomatoes had been implicated in at least one earlier Salmonella Javiana outbreak. The Virginia Department of Health said yesterday that it expected some salmonellosis cases in the state would be linked with the outbreak, but none had been so far. Richard McGarvey, a Pennsylvania Department of Health (PDH) spokesman, said 180 Pennsylvanians had salmonellosis and a history of exposure to Sheetz deli products. However, he said the Salmonella strain had not yet been determined for all patients, and some might have something other than the outbreak strain, Salmonella Javiana. CDC report of 2002 Salmonella outbreak linked with tomatoeshttp://www.cdc.gov/mmwr/preview/mmwrhtml/mm5131a2.htm