Industry news Fincantieri strengthens strategic ties with Qatar Back to overview,Home naval-today Fincantieri strengthens strategic ties with Qatar Italian shipbuilder Fincantieri and Qatari Ministry of Defence’s Barzan Holding have signed a memorandum of understanding (MoU) aimed at strengthening their strategic partnership.As informed, the parties intend to evaluate and study new technologies and capabilities, possibly leading to a future acquisition of new vessels already in 2020.Barzan Holding is a company wholly owned by the Qatari Ministry of Defense and responsible for empowering the military capabilities of the national armed force in the state.The programs indicated in the MOU include, among others, the design, construction and management of the naval base, whole warship fleet management, the application of new technologies such as digital radar and cybersecurity, as well as the supply of cutting-edge naval vessels and submarines.According to the shipbuilder, the MOU improves the strategic relationship between Fincantieri and Qatari Armed Forces and falls within Fincantieri’s business development strategy in the Middle East.In 2016, the company signed an almost EUR 4 billion contract with the Qatari Ministry of Defence for the construction of seven surface vessels currently being built at the Italian shipyards. The contract included the construction of four corvettes of over 100 meters in length, one amphibious vessel and two patrol vessels, as well as support services in Qatar for an additional 10 years after delivery.Fincantieri also established Fincantieri Services Middle East in Doha, which will be the focal point for all the services and after-sales activities on the naval vessels built by the group for Qatar. January 24, 2020, by navaltoday View post tag: Fincantieri View post tag: Qatar Share this article
Photo Credit: St. Peter’s United Methodist Church website. The Tuesday of Thanksgiving week the Ocean City community gathers each year for city-wide service of thanks for God’s provision—continuing a tradition that began in colonial United States. This year’s service is at St. Peter’s United Methodist Church, 8th & Central, November 22, 7:00 pm. Mayor Jay Gillian reads President Obama’s Thanksgiving proclamation and Rev. Elizabeth Mallozzi, Chaplain of the Wesley Communities at The Shores (“Wesley Manor”) brings the sermon.Music includes traditional Thanksgiving hymns, “Peal con Brio” by the Bells, and “With a Voice of Singing” from a community-wide choir (all singers invited, just come at 6:15 pm) coordinated by organist John Bate. Other participants include: Rev. Drena Garrett, St. James AME, Rev. Dr. John Jamieson, Union Chapel; Paul Jerkins, Shiloh Baptist; Fr. Allen Lovell, St Damien’s Parish; Linda MacIntyre, Ecumenical Council; Micki Merritt, Holy Trinity Episcopal; Rev. John Sheldon, First Presbyterian; Rev. Marcia Stanford, Macedonia UMC; Dr. Richard Stanislaw, St. Peter’s UMC; and Pastor Matt Stokes, Coastal Christian. An offering benefits the Ecumenical Food Cupboard.The entire community is invited to this celebration of Thanksgiving.Information: St. Peter’s UMC 609.399.2988
Brits are eating less salt. Average daily consumption has fallen by 0.9g to 8.6g since 2000, reports the Food Standards Agency (FSA).The government is happy with this – it’s fed up with shelling out on NHS treatment for people with high blood pressure. But it wants consumption to drop more quickly towards 6g a day. So the FSA has tightened up its 2010 salt reduction targets for food manufacturers and introduced even tougher measures for 2012.The targets – voluntary, although the threat of legislation is ever-present – cover 30 categories of food, including several bakery categories and snacks. Bakery, except for cakes, has escaped the new 2010 targets. But there is work to be done for 2012. Plain bread, for example, should contain no more than 370mg of sodium per 100g. Some in the industry feel it cannot go any further without losing customers.Both craft and plant bakers need salt for taste and successful proving. President of the National Association of Master Bakers (NA) Chris Beaney said the craft bakery sector has always used the minimum salt it has to use to make a proper loaf. “But we haven’t got a lot of leeway,” he said. “Apart from flavour, salt contributes to the work of the yeast and the rising of the bread.”Beaney, who runs Rochester-based Beaney’s bakery, added: “We’re heading to a stage where we won’t be able to go much further with salt… we will get down to a minimum and we won’t be able to go much below that. Perhaps the industry will come up with a different product that can impart flavour into the bread.”Difficult decisionCraft bakers would rather make their own decisions about salt levels, it seems. Thomas Adams, managing director of North- ampton bakery retailer Oliver Adams, said it would stick with its current recipes for the time being “although, when we manufacture for a third party, we have to do what they require, but it’s damned difficult”. Although Adams thinks the 2012 targets are achievable, he said: “It’s going to give some people dreadful processing problems, because of issues of yeast.”Representing the plant industry, Federation of Bakers (FoB) director Gordon Polson has spoken of the “technical challenges” the 2012 targets will bring. Some plant bakers have already reduced their salt usage. Banbury-based Fine Lady Bakeries is already meeting the 2012 targets for the bread it sells into foodservice – to help its sandwich-making clients meet their own targets. In its retail division, however, managing director Joe Street said Fine Lady adjusts salt levels to meet the wishes of each customer. Of key importance, Street added, is the need for a level playing field between manufacturers – hard to ensure under a volun- tary scheme.Not happyWhile companies such as Fine Lady have been working in conjunction with sandwich makers on salt levels, it seems the sandwich industry as a whole is far from happy with the FSA’s proposals. British Sandwich Association director Jim Winship described them as “ludicrous” and not in tune with consumer demand.”The main problem with reducing salt targets even further is that, unless the FSA convinces consumers to reduce their salt levels at the same pace, then they will not want to buy the sandwiches. We have more complaints now from consumers about blandness than ever,” said Winship.”There needs to be a hiatus to let consumers catch up. If the food industry feels it is being put at a competitive disadvantage, then it will not do it.”We don’t understand how the FSA came by these targets, because they seem to have ignored everyone’s input.”Others across the industry declined to comment – or said their policy was to go along with the FSA’s recommendations. “It’s not in our interests to be seen as heavy users of salt,” said Maple Leaf UK’s marketing and innovations director Guy Hall.While smaller producers may be able to continue liberal use of salt, major manufacturers are unlikely to be able to duck out, as the FSA proposes to collect samples, including bread, rolls and morning goods, cakes, buns, pastries, pies and sandwiches, directly from them for testing.As the FSA has published its proposed targets in the form of a consultation, there is still time to respond, and it’s important that the industry gets its views heard. But it is difficult to know just how open the FSA is to adjusting the targets. Even if the public is not quite ready to dump its favourite seasoning, the FSA is likely to force the industry to give up its own reliance on it.l The deadline for responding to the FSA’s consultation on salt is 31 October. See [http://www.food.gov.uk]
A Lancashire bakery has been fined more than £6k by the Health & Safety Executive (HSE), after a worker lost the tips of two fingers in a pasty-making machine.An investigation found that part of a metal guard had been deliberately removed, allowing employees to add fillings to the machine while it was still operating.An employee had been feeding a cheese and onion filling machine into the top of the machine when his right hand was struck by the pistons, heard Reedley Magistrates’ Court this week.The incident, which took place on 7 September 2012 at the Tayyabah Bakery in Burnley, resulted in the employee being off work for almost a year.The owners were fined £1,000 and ordered to pay £5,002 in prosecution costs after pleading guilty to a breach of the Provision and Use of Work Equipment Regulations 1998 by failing to prevent access to dangerous machine parts.David Myrtle, inspector, HSE, said: “The injuries suffered by the employee have had a significant impact on his life but his injuries could have been even worse. If the machine had been set up with larger pistons, as it was on some days, he could easily have lost all of his fingers.“The machine was entirely safe to use when it was installed, but by overriding an essential safety feature to speed up production, the company exposed employees to an unacceptable and entirely avoidable level of risk.”
One of the many beautiful things about musical getaways like Strings & Sol in Puerto Morelos, Mexico is that with such a concentration of artists in the same place, sit-ins abound. For last year’s Strings & Sol this past December, Yonder Mountain String Band took advantage of this fact, inviting Tim Carbone of Railroad Earth and Anders Beck of Greensky Bluegrass to join them on the track “Traffic Jam.” You can check out newly released pro-shot footage of this musical moment below, courtesy of Cloud 9 Adventures.
Read Full Story Harvard Kennedy School’s Institute of Politics (IOP) has announced that Joe Scarborough and Mika Brzezinski, co-hosts of MSNBC’s “Morning Joe,” will serve as Visiting Fellows this summer and fall.“For several years, ‘Morning Joe’ has been at the forefront of covering millennials in politics, and at Harvard they will engage directly with the young people who will reconnect America and serve as future political leaders,” said Congressman Bill Delahunt, Interim Director of the Institute of Politics.Scarborough and Brzezinski will begin their fellowship appointments with a Washington, D.C. event with the IOP students and alumni in the Summer in Washington program. This fall, they will travel to Harvard to participate in campus events with students.Since 1966, the IOP Fellows Program has brought professionals in politics and public service to Harvard to share their experiences with students and the Harvard community and explore the most pressing public issues of the day. Former fellows include senators, governors, journalists and foreign leaders.
How does one find research opportunities?Many College of Science students ask this question. In fact, Dr. Sheryl Lu, director of undergraduate research for the College of Science, said this is the most common question undergraduate students ask her about research. Each year, the first Thursday after fall break, the College of Science answers this question with the Fall Undergraduate Research Fair.“For the students presenting, hopefully they can get feedback from their peers, really talk about their research,” Lu said. “I think everyone wants to share what they have learned, right? And for the students who just come here to learn what other students have done, I really want them to get some ideas about what does research look like and how do you approach the faculties or find the on-campus resources to look for those research opportunities and start early.”The fair, which runs from 6 p.m. to 9 p.m. on Thursday, Oct. 25 in the Jordan Hall of Science, is split into three hour-long events. The first, Undergraduate Research Opportunities in Chemistry, runs from 6 p.m. to 7 p.m. in Jordan 101. Attendees then move to the Galleria from 7 p.m. to 8 p.m. for student poster presentations and information tables, and the last hour of the event is the Undergraduate Research Internship Information Night in Jordan 101.“What we do specifically, in contrast with the normal abstract where you just write about your research, we have asked three questions at the end of the abstract, like how did you find your research opportunity, how did you like your research and what did you learn,” Lu said. “So that’s to really answer the questions of the students who are trying to find research opportunities.”The poster presentations offer an opportunity for students to interact with peers who have done research and ask them questions. Information tables from campus organizations like ND Energy, the Harper Cancer Research Institute and more will also be in the room at that time.These information tables offer the opportunity to talk with representatives from around campus such as Robyn Centilli, the assistant director for the engage and explore teams at the Center for Career Development (CCD). She is the CCD’s liaison to the College of Science.“My hope is that with our presence there that they realize that one, we are very friendly and approachable, and two, that we have a lot of really wonderful services that can help them along their path, whatever direction they decide to go,” Centilli said about the CCD’s information table.Some resources Centilli can provide include discernment and career treks to places like Washington D.C., help with learning how to connect with professors or find research, help writing resumes and more. The fair provides a chance to network with her and others on campus who can provide opportunities.“Where do I find the opportunities, how do I reach out to professors and should I be talking to them about their research?” Centilli said, referencing student concerns about networking. “My answer to that is always, people love talking about what they’re passionate about, right? … It can only benefit you by talking to people about what they’re doing, which is another great aspect of the research fair.”Later in the evening, during the Undergraduate Research Internship Information Night, several students will give talks about their research and offer advice. Helen Streff, a junior biology major, will be the plenary speaker this year.“I decided to speak because I enjoy talking about my summer experience, and I think that I went through the same process freshman year, so I think that I can help students out in that way,” Streff said. “I hope that people get out of it that summer research is something that is fun and doable and also that we have resources here that can help you get that research.”For students who have already done research, Streff recommends presenting.“It is always good to get out there for the purposes of being able to explain your research better,” she said. “Also, for applications, it is good to have presentations on there.”For students that are new to the fair and the research process, Streff said that the number of posters can be overwhelming, but she has some advice.“Just choose a few posters that interest you and try to understand the content of the poster, and also talk with the person presenting on how they got interested in that research and things like that which might be relevant to your experience,” she said.No sign up is required for students to come explore the fair, and no dress code is required for the attendees. For a continuation of the research experience in the Spring, Lu said students may also be interested in the College of Science Joint Annual Meeting (COS JAM), which is a more formal conference setting for students to present their research.There is something for all science students at the fair. Students who have done research can learn how to present it, and students new to research can learn more about it. Both Lu and Centilli encourage students of all years to attend.“Whether it makes you realize you don’t want to do research or whether it really makes you realize you do, it’s not going to be a bad experience,” Centilli said. “So, if you’re sitting on the fence, just go.”Tags: academic research, College of Science, undergraduate research fair
Shimat Joseph, an entomologist based on the University of Georgia Griffin campus, will research turfgrass and ornamental plant pests as the newest member of the UGA Turfgrass Team.“There are a lot of pests in turfgrasses: chinch bugs in Saint Augustine grass, two-lined spittlebugs, fall armyworms, white grubs, hunting bugs and weevils,” he said. “And in ornamentals, there is one known mite that vectors diseases like rose rosette disease. Then there are, of course, azalea lace bugs.”In addition to his research duties, Joseph will work with UGA Cooperative Extension agents and will teach an entomology laboratory course for UGA students enrolled in the plant protection and pest management master’s degree program.“Dr. Joseph’s broad training and experience in IPM (integrated pest management) in a diversity of agricultural systems will benefit our urban agriculture growers and allied industries,” said Kris Braman, head of the UGA College of Agricultural and Environmental Sciences Department of Entomology. “He brings enthusiasm and a new perspective to addressing urban agricultural issues through his assignment in research, Extension and instruction.”A native of India, Joseph came to the U.S. after graduating from Kerala Agricultural University in Thrissur, India, and operating his own consulting company. “I stayed connected to the university while running my business and then I decided I wanted to know more about agriculture so I could better help growers,” he said. In 2004, he began working on his master’s degree at CAES, conducting research under Braman. Joseph studied host plant pest resistance in zoysia, Paspalum and Bermuda grasses. He also surveyed 13 residential turfgrass lawns for pests. Joseph worked with Jim Hanula, then a UGA Warnell School of Forestry and Natural Resources professor, while pursuing his doctorate. With Hanula’s guidance, Joseph studied the hemlock woolly adelgid, a forest pest of hemlock trees. Joseph monitored the use of predator beetles to control the insect. He also studied host plant resistance in Chinese and Carolina hemlocks. In 2010, Joseph began a postdoctoral assignment working alongside CAES Professor David Riley on the UGA Tifton campus. There, he studied thrips damage to tomatoes and peppers. He then left Georgia to begin another postdoctoral assignment on the brown marmorated stink bug, this time at the Virginia Technical Institute. At the time, the pest caused $37 million in losses to the apple industry along the East Coast, where it is a major pest of fruiting crops, including apples, peaches and nectarines.“I worked closely with the tree fruit growers and used integrated pest management methods,” Joseph said. “At the time, growers needed to spray 15 times a season. At that rate, they would practically have to sleep in their orchards.”He developed management strategies and monitoring procedures, and he determined the timing schedule for application of fruit protection in the orchards. He then spent what he refers to as “five really busy years” at University of California Cooperative Extension where served as an IPM advisor, a position similar to that of a county Extension agent. He worked closely with growers in the state’s Central Coast region. “I helped with pest issues in brassicas, lettuce, strawberries, blackberries, raspberries and artichokes,” he said.Over the years, while he gained more knowledge and experience in the field of entomology, Joseph kept in contact with his UGA colleagues through the Entomological Society of America.He heard about a UGA position opening at a society meeting and pursued the opportunity.“I like it here in Georgia because it’s like coming back home. My first child was born here,” he said. “Drs. Braman, Hanula and Riley all exposed me to their areas of research and they guided me early on in my career.”
5SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr CEO, CFO, president, vice president. These are all just titles. Yes, the job responsibilities may be more far-reaching than others, but no one person in an organization is better than another. All team members can contribute and positively affect the credit union’s goals or bottom line. What is more important than a title is accepting accountability, giving back, interacting with and empowering your teams, and leading with humility. Those are traits of a successful leader who earns the title and role they are in.In 2000, when I became CEO of Desert Schools Federal Credit Union, my motivation was the people who work here and our members. I wanted to help create an organization that gave back and truly supported the Phoenix community while encouraging employees to grow and build on their strengths. I didn’t set out initially to pursue a career in the financial services industry, but I got hooked when I began working at Bethpage Federal Credit Union and realized that a credit union’s focus is often different from large banks. When I joined Desert Schools FCU, I wanted to build on and strengthen the sense of community and culture—one that is rooted in philanthropic efforts and places high value on employees.I have a personal responsibility—and the way I see it, Desert Schools FCU has a corporate obligation—to give back, and this gives me purpose. Thankfully, I have the opportunity both individually and through my work to help our members, my team and the community every day. For me, philanthropy is a building block of leadership, and investing in what I value and care about has proven to be an asset to my career and Desert Schools FCU’s overall success. continue reading »
Customers like Judy Smith says she was prepared for the long lines. Nearly every register was open at Wegman’s Friday afternoon filled with customers shopping for their Super Bowl parties and Wegman’s service manager Rusty Dewing says it will only get busier throughout the weekend. Customers say the key to Super Bowl shopping is having a grocery list and patience. While workers at the store made sure Super Bowl food essentials such as chips and dip, veggie trays, and chicken wings were front and center. “Normally I would be out earlier than today but normally it’s great. It’s fine and you put up with the crowds anytime it’s a holiday weekend or something else is going on. You just have to expect it,” said Smith. With kickoff approaching, Wegmans says Saturday might be your best bet to get that last minute party food. JOHNSON CITY (WBNG) – All eyes will be on the TV Sunday for Super Bowl 54, but before game day comes a lot of preparation. “It is, I believe, the second biggest food holiday of the year… and with that being said we are very busy,” said Dewing. “You can come anytime from Saturday until Saturday evening. It’s going to be busy no matter what. But the thing is… Sunday morning is going to be the craziest and it’s going to be the busiest until about 3:00 P.M. …because that’s around the time people will start concentrating on their parties,” said Patty Darrow, the head of knowledge based service at Wegmans. “We got our Monster Wing Bar. That’s a huge variety of wings that people can mix and match throughout the day. That’s on Sunday morning,” said Dewing. “If you follow your list, you’ll be fine. If you start veering off that, you’ll end up spending more. It happens all the time,” said Smith.