Gubernatorial appointments made by Governor Douglas in May, June, July, August.Gubernatorial Appointments Made in AugustAging & Disabilities Advisory BoardSarah Littlefeather, West DanvilleVermont Commission on WomenMarion Milne, West TopshamVermont Community Development BoardCynthia Gubb, LondonderryEthan Allen, Jr., WillistonKate O’Connor, WinooskiState Board of EducationLindy Caslin, BenningtonBoard of Professional EngineeringBonnie Giuliani, MontpelierVermont Enhanced 911 BoardMadge Eddy Boardman, RutlandFrederic Meier, WaitsfieldEnvironmental BoardKaren Paul, BurlingtonVermont ICC for Families, Infants & ToddlersChigee Cloninger PhD, BurlingtonMarisa Duncan-Holley, BrattleboroLinda Michniewicz, NewportGinger Potvin, RandolphMark Sustic, FairfaxFish & Wildlife BoardBruce Therrien, HardwickSusan Winter, ColchesterJohn Roy, South HeroWalter Driscoll, Island PondWayne Barrows, HartlandJoyce Wyman, ArlingtonClaude Rainville, LincolnVermont Hydro-Electric Power AuthorityNancy Brock, WaterburyFred Tiballi, ShelburneBrad Aldrich, MontpelierRichard Mallary, BrookfieldRobert Lang, StarksboroBoard of Medical PracticeEdward Smith, Jr., DPM, SpringfieldVermont Municipal Land Records CommissionBobbie Brimblecombe, MarshfieldPatricia McCoy, PoultneyDonna Kinville, South BurlingtonPeter Chase, RutlandCaroline Lockyer, ChelseaHunter Rieseberg, HartfordDianne McLaughlin, HighgateIan Arnold, NorthfieldPriscilla Messier, St. JohnsburyHarland Miller, III, Esq., WillistonWilliam Smith, Esq., WestfordKaren Gramer, MontpelierPassenger Tramway BoardPeter Mackey, SalisburyPublic Oversight CommissionJohn O’Kane, Essex JunctionVictims Compensation BoardRuth Stokes, WillistonGubernatorial Appointments Made in June and JulyAdvisory Council to the Agency of Commerce & Community DevelopmentCharles Kireker, MiddleburyWilliam Stenger, NewportRobert Clarke, BridportLabor Relations BoardEdward Zuccaro, St. JohnsburyBoard of LibrariesNancy Price Graff, MontpelierVermont Economic Development AuthorityDavid Brown, WillistonJohn Hashagen, Jr., BrattleboroLeon Graves, FairfieldVermont Lottery CommissionArthur Ristau, BarreRichard Bailey, Hyde ParkVictims Compensation BoardRobert Paolini, Waterbury CenterCatherine Metropoulos, CharlotteGovernor’s Jobs CabinetHank Geipel, EssexPeter Van Oot, BrattleboroRobert Justis, RutlandLeon Berthiaume, St. AlbansCommission on Higher Education FundingGene Cesari, PhD, RyegateBoard of Examiners for Nursing Home AdministratorsMary Johnson, SpringfieldBoard of Medical PracticeLynn Lindley, MontpelierAccess BoardKim Morrow, BarreVermont State Historical Records Advisory BoardMark Reaves, GranitevilleCommission on Wind Energy Regulatory PolicyRichard White, Derby LineJames Matteau, WestministerRear Admiral Richard Schneider, NorthfieldSusan Matthews, South HeroJohn Ewing, BurlingtonJoan Wing, Esq., RutlandBetsy Gentile, GuilfordPublic Records Advisory BoardJohn Cushing, MiltonVermont Veterans’ Memorial Cemetery Advisory BoardMerlin Doyle, ChelseaAnne Crider, MarshfieldVermont Real Estate CommissionGloria Rice, MontpelierGubernatorial Appointments Made in MayAlcohol & Drug Abuse CouncilPatrick Martin, RutlandCommission on Alzheimer’s Disease & Related DisordersDiane Sullivan, RutlandChildren & Family Council for Prevention ProgramsDouglas Dows, PantonVermont Community Development BoardHelen Whyte, DanbyEnvironmental BoardDonald Marsh, MarshfieldCommission on Higher Education FundingAnthony Dominick, StarksboroVermont Council on the HumanitiesGary Margolis, Ph.D., CornwallBoard of Examiners for Nursing Home AdministratorsTressa Condon, St. AlbansGovernor’s Council on Physical Fitness & SportsScott Caulfield, BarreJanet Franz, ShelburneEvelyn Sikorski, ShelburneBurton Wilcke, South BurlingtonBoard of Radiologic TechnologyCarla White, South BurlingtonVermont Rail Advisory CouncilBetsy Gentile, GuilfordRobert Stannard, Manchester CenterCarlisle “Mike” Coates, WillistonPaul Guare, MontpelierVermont State Colleges Board of TrusteesLinda Milne, MontpelierVeterans’ Home Board of Trustees VermontLaura Corrow, WilliamstownWater Resources BoardJoan Nagy, Cambridge
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Arrowhead Red Ale Montauk Brewing Co.’s Irish Red Ale has a strong malt backbone, sweet caramel finish and low bitterness. This beer has slight fruitiness and hints of roasted barley that make it great for the transition from winter to spring.Armchair Nitro Stout This is Blue Point Brewing‘s craft spin on an Irish Stout with a luscious, roasty character derived from four different dark malts. English and American hops are balanced out with nitrogenation, making for a creamy delight.Baymen’s Oyster Stout In both name and flavor, Oyster Bay Brewing‘s Irish Stout is an ode to the baymen that harvest Oyster Bay’s eponymous shellfish from the waters a stone’s throw from this brewery.Bootlegger Irish Stout Shelter Island Craft Brewery‘s homage to Bootlegger Beach in Shelter Island packs a speakeasy-sized bourbon-y taste.Boris the Spider Imperial Stout Spider Bite Brewing uses eight different malts to bring a complex aroma and flavor of chocolate, coffee and roasty sweetness.BrickHouse Red BrickHouse Brewery‘s Irish Red Ale is full bodied yet easily drinkable. Voted best Red on Long Island.Celtic AleLong Ireland Beer Co.’s Irish Red Ale is brewed with four different malts, flaked oats, and honey. It has a smooth dry finish with a low bitterness from Willamette hops.Chocolate Oats Stout Barnshed Brewing‘s Oatmeal Stout is a delicious, silky smooth limited offering that we hope will stick around.Everyman’s Porter Lots of roasted coffee arise in the aroma that carry to the flavor of MoustacheBrewing’s prized Porter. Dark, bittersweet chocolate flavors appear as the beer warms. Smooth, clean finish makes it great for knocking back a few pints.La Leche De Madre Like cream in your coffee, Jamesport Farm Brewery‘s Milk Stout has a delicious creamy full-bodied smoothness.Lithology Red AleLithology Brewing‘s Red Ale won a Gold Medal and Best Red Ale from the New York International Beer Competition in 2017.Longest Night Greenport Harbor Brewing Co.’s oatmeal stout leads with roasty chocolatey goodness. Hints of cinnamon and orange peel makes this story complete.Chocolate PorterThis malty brown, dark chocolatey, and coffee-flavored porter is the first of its kind for Long Ireland.McLaughlin’s Folly Barrage Brewing Co.’s Oatmeal Stout is brewed with Fuggle and Kent Goldings hops. This Irish-surnamed stout is flavored with vanilla and raisin.Oh Shuck My Stout Po’Boy Brewery‘s full-bodied oyster stout is made with locally sourced Long Island oysters. It has a mild brininess and a smokey, toasty malt with notes of dark chocolate and coffee.Paddle Bender Garvies Point Brewery‘s robust Imperial Porter that delivers huge notes of chocolate and roast with a thick yet silky mouth feel. Aged on loads of vanilla beans for a rich flavor that accentuates the dark malt character, this beer is pushed to its limits with eight different kinds of malts.Ribbit Red AleTweaking Frog Brewing‘s deep red malty ale is brewed with Simcoe, Columbus, Willamette and Cascade hops. It has notes of caramel, banana nut bread & nutmeg. Full on creamy mouthfeel.Scorn & Avarice Brewers Collective‘s Oatmeal Stout is made with flaked rice and corn – along with Pilsner and Vienna malts – to provide a light body and round finish.Starboard Stout Mike Philbrick, founder of Port Jeff Brewing Co., inspects one of his beers. (Press photo Bob Giglione.)Port Jeff Brewing‘s winter seasonal Oatmeal Stout is brewed with rolled oats, raisins and brown sugar; rich roasted malt character.Toasted Amber AleBrewSA Brewing‘s Irish Red Ale is a very balanced and drinkable beer that focuses on the toasted malt profile.-Compiled by Bernie Kilkelly and Stephanie Perrone
BERKELEY — Pitchers are finding it more and more difficult to reel in Andrew Vaughn.The Cal first baseman is one of college baseball’s preeminent sluggers and also an avid fisherman. He has fished ’em all: Hat Creek, Fall River, Lake Shasta, the Sacramento River. He’s good at it, too, as gifted with a rod and reel as he is with a bat in his hands.“You name it, I’ll fish it,” Vaughn said during a recent interview at Evans Diamond. “If I’m not playing baseball or going to class, I’m going …
5 March 2014Grain Field Chickens, with the help of R130-million in state backing, has boosted its production from 9 000 to 130 000 chickens a day since 2012, while creating over 1 000 new jobs for people in around Reitz in South Africa’s Free State province.During a visit to the Grain Field Chickens abattoir last week, President Jacob Zuma said this was “great news for many families in the area. Another good story … is that workers here at Grain Field own 23% in the business.”He added that the people behind the project had been innovative and had not sat back and waited for the government, which had stepped in “only at a later stage” with funding and technical assistance.“This is the story of how you were able to take a difficult situation, like the economic recession, and turn it around into an economic and social success,” he said. “The Grain Field Chicken project proves that South Africa is a much better place to live in now. There are more opportunities that did not exist before, especially for black people.”Grain Field MD Sas Kasselman said the company’s employees were also beneficiaries of a 23.1 percent stake in the abattoir. “This makes the project’s success a personal success for the beneficiaries as well. It creates a social responsibility amongst employees.“Job growth and skills development sharing is extremely crucial to the growth of any project of this magnitude,” Kasselman said. “We ensure that employees on various levels are trained, and they in turn share their training and transfer skills to their fellow workers. It is a continuous learning environment at the abattoir.”Employee trainingAn employee who has benefited from this training is Adolphina Mojatau. The 40-year-old mother of two, formerly of Bloemfontein, is now a quality supervisor at the abattoir after a year-and-a-half of skills training.“I am very proud of what I have achieved and I am grateful to be able to work on a project that ensures the best quality for our consumers,” she said.Mojatau said a typical day at the abattoir meant slaughtering almost 50 000 chickens during the day shift and another 50 000 on the night shift.“My team makes sure that every chicken that enters our receiving bay undergoes an anti-mortem. This is where we check that the chickens have no diseases, and they are healthy for consumer consumption,” she said. “It is a tough job, but we have to ensure that South Africans get the best quality product on the shelves.”Mojatau has completed various training programmes in health and safety, food safety management, hazard training, meat inspection and examination and internal auditing and administration. She is also an internal training officer, and shares her story of growth with new employees at the abattoir.“In such a short time, I have been promoted three times. This is not a company that one enters as a general worker and stays put for years at that level. The opportunity for growth is endless. That is what motivates me, and allows me to inspire others working here,” she said.According to Mojatau, many South Africans, especially those in the rural areas, do not know much about the poultry industry and the opportunities it offers.“Government is providing so many opportunities, but people cannot sit back and wait for a job to fall into their laps, they must be active and open to new challenges,” Mojatau said.Grain Field Chickens supplies local and neighbouring markets and national stores across South Africa.Job-creation funding was provided by South Africa’s Department of Labour through the Unemployment Insurance Fund and the Industrial Development Corporation.Source: SAnews.gov.za
Airports Authority of Jamaica (AAJ) has donated $9 million to the Office of Disaster Preparedness and Emergency Management’s (ODPEM) ‘Help Impacted Islands Initiative’ to assist Caribbean countries affected by the passage of hurricanes Irma and Maria. The cheque was presented during a ceremony held on Friday (October 13) at the Office of Disaster Preparedness and Emergency Management headquarters in Kingston.The distribution of the Funds will be done through the Caribbean Disaster Emergency Management Agency (CDMEA).Among the islands impacted by the passage of the hurricanes include: Anguilla, Barbuda, Dominica, Turks and Caicos and the British Virgin Islands.In his remarks, Director General of the ODPEM, Major Clive Davis thanked the AAJ for its generous donation, which he said, sets the example for other organizations to follow suit in giving generously to these islands which are in dire need of assistance.“The suffering is far from over. Reports coming out of Dominica are that the rebuilding process is going to be long and challenging. The Airports Authority has seen the need, has identified with the cause and we will ensure that those persons in need benefit from this donation,” he said.For his part, President and Chief Executive Officer of the AAJ, Audley Deidrick noted that because of the extreme damage done to the islands, “we found it necessary to make this presentation to the Government.”“I am happy to show our Caribbean brothers and sisters that the government and people of Jamaica stand with them in their time of need,” he said. The ‘Help Impacted Islands Initiative’ is aimed at providing support to the impacted states of the Caribbean. Donations may be made in two forms, that is, monetary and in-kind.Monetary Donations may be made at any branch of the National Commercial Bank, under the account Name: ODPEM donation account (Oxford Road Branch), account number: 212-387-304.Persons may also donate items such as: bottled water; non-perishable/canned food items; tarpaulins; diapers; sheet sets; collapsible water containers; hygiene products; flashlights/ lanterns; and batteries.The items can be delivered to the Office of Disaster Preparedness and Emergency Management at 2-4 Haining Road Kingston 5 on Mondays to Fridays from 9:00 a.m. to 3:00 p.m.
He said the Council currently has formulations for sauces, seasonings and beverages which can be modified, based on the desire of the entrepreneur. Story Highlights The Scientific Research Council (SRC) is inviting budding entrepreneurs to purchase formulations for products that could create viable businesses. Executive Director at the SRC, Dr. Cliff Riley, told a recent JIS ‘Think Tank’ that each year the SRC produces quite a large number of food and natural product formulations. The Scientific Research Council (SRC) is inviting budding entrepreneurs to purchase formulations for products that could create viable businesses.Executive Director at the SRC, Dr. Cliff Riley, told a recent JIS ‘Think Tank’ that each year the SRC produces quite a large number of food and natural product formulations.He said the Council currently has formulations for sauces, seasonings and beverages which can be modified, based on the desire of the entrepreneur.Dr. Riley explained that there are products that can be bought and be solely owned by the clients, and there are also products that can be purchased through partnership with the Council, with exclusive or non-exclusive sale.Meanwhile, Marketing Manager at the SRC, Carolyn Rose Miller, further explained that “based on market trends, the SRC develops food formulations and makes them available for persons to buy.”In addition to purchasing the formulations, Mrs. Rose Miller said that persons can come with their ideas and “we will assist you in developing them under a contract.”She noted that the Council is opened to signing contracts with clients, including non-disclosure agreements.“Your intellectual property is very important, and so we ask persons to go to the Jamaica Intellectual Property Office (JIPO) to protect themselves,” she said.
It revealed last month a joint venture plan to build a pilot plant for about $50 million to process 10,000 barrels per day of bitumen, with a commercial facility with capacity of 50,000 barrels per day to follow.During a presentation to the Indigenous Energy Summit on the Tsuut’ina Nation on Thursday, Paquin said Wapahki and CN are to each contribute $16.7 million to the joint venture to build the CanaPux pilot plant, with the remainder coming from either industry partners or government or a mix of both.The community would separately build and own a facility to clean and process 300 tonnes per day of recycled plastic, creating more than 200 jobs, and a biomass-fuelled power plant that would employ about 50 people.“We all know that Canada and the rest of the world have a real issue when it comes to plastics,” Paquin said.“Why not introduce a solution to use that plastic, divert it from landfills, and use that as part of the manufacturing of CanaPux. You’re creating jobs on the recycling side for the northern communities.” CALGARY, A.B. – The CEO of an Indigenous energy company says a project to transform oilsands bitumen into pucks for safer shipping to customers around the world will potentially create needed jobs in northern Alberta while helping to recycle plastic litter.Jeff Paquin says the project his company, Wapahki Energy Ltd., is working on with Canadian National Railway Co. could also result in a long-term revenue stream for its owner, the Heart Lake First Nation, a tiny community of about 250 members surrounded by several thermal oilsands projects.CN Rail has been working for years on its “CanaPux” technology that mixes and coats heavy, sticky bitumen oil with recycled polymer plastic, creating a product the size and shape of a bar of soap that can be shipped in rail cars or shipping containers and will float if spilled into water.
“As far as a career, I don’t really know what I want to do,” Titus said. “I thought about acting or writing scripts. I’ve thought about being a sports writer. I’ve thought about everything, I guess.” Fortunately, he has a few people looking to lend a helping hand. “I’m flying out to L.A. to meet with [ABC’s] Jimmy Kimmel and [ESPN’s] Bill Simmons, and we’re going to try and figure something out,” Titus said. “I thought of some stuff that would be fun, but I haven’t really tried to pursue anything seriously because I’m going to wait and see what they have to say. “I don’t really know,” Titus said. “I’m open to anything.” As a friend of then-Ohio State freshman Greg Oden, Mark Titus began his OSU basketball career as a team manager. However, shaky camera work, lazy water bottle filling and sub-par punctuality quickly forced him back into the general student population. But when injuries left coach Thad Matta’s roster dwindling, Titus was again asked to help out — this time as a player. He joined the team in 2006, and in just four years Titus went from being a lowly walk-on to a Buckeye legend. The question now, as Titus approaches graduation at the end of Spring quarter, is where does he go from here? No longer will he have his cushy seat at the end of the Buckeye bench, and like so many other graduating seniors, he is soon to be thrust into the real world. Although he doesn’t have any specific plans, Titus, who is majoring in marketing, said life could take him just about anywhere.
Ohio State sophomore forward Kyle Young defends during the Buckeyes’ 74-70 win against Penn State on Thursday at the Schottenstein Center. Photo: Ethan Clewell | Senior Lantern ReporterEven when active on the roster, sophomore forward Kyle Young’s impact wasn’t obvious.Before going down with a stress fracture in his right leg against Maryland on Jan. 18, Young averaged 7.3 points and 4.8 rebounds per game, starting in 12 of the 17 games to begin the season.But in his return to the team on Thursday, Young proved his value late down the stretch.Ohio State head coach Chris Holtmann didn’t even expect to play him as much as he did.“I was worried about his conditioning,” Holtmann said. “In my head, I thought 15 minutes, potentially, depending on foul trouble.”Fifteen minutes turned to 25 minutes, but again, Young’s statline didn’t stand out — six points and six rebounds, albeit while going 3-for-3 from the field.Without the exciting numbers, Young’s plays down the stretch of the game are what gave Ohio State just enough to pull out a 74-70 win against Penn State, a team it hasn’t defeated in the past three tries.Young found himself with the ball at the basket with his team down one point and just over a minute to go. Instead of rushing the shot opportunity, Young exhibited patience, waiting for junior forward Lamar Stevens to come down after the block attempt, leaving the sophomore forward an open layup, putting the Buckeyes up 71-70.“I thought his shot-fake finish was big there late, showed great poise,” Holtmann said. “[Young] rebounded it well, played with activity, you know, that’s who Kyle is, we’ve missed that.”Ohio State would not give that lead up the rest of the game, which again was assisted by Young.This time on the defensive end, it was Stevens attacking the basket with Young defending. Again, Young got the better of him, blocking Penn State’s leading scorer with 38 seconds to play.“I know he was hungry to be back, so he didn’t need too much motivation to come into the game and give his all,” freshman guard Luther Muhammad said. “We just told him to come in, continue to play his game and just play within the team and he had to do good and he did.”Young’s indent on his team can be situational. But when he has chosen to take an opportunity, he has proven to be reliable.During Big Ten play, games in which the Buckeyes are 5-6 as opposed to their 10-1 nonconference record, Young has remained a consistent presence.Ohio State is shooting 43.8 percent as a team in conference play, but Young has made 23 of his 27 attempts in seven games, good for 85.2 percent from the field, highest on the team of anyone besides redshirt junior forward Danny Hummer, who is 1-for-1.Moving forward, while the Buckeyes continue to look for answers due to a small roster, Young could be the difference maker when the time is needed.Against Penn State, he proved to be exactly that, even after a four-game absence.Junior forward Andre Wesson didn’t even think Young was ready to play yet.“When he said he was playing, I was like ‘You’re playing?,’” Wesson said. “He came in, didn’t miss a beat, he was still out there doing his job, rebounding, being another key part of our defense with blocking shots and everything, so it was good to see.“
France captain Hugo Lloris received a commemorative jersey by FFF President Noël Le Graët to mark his 100th cap earned as a result of the play against Peru on Thursday.He believes that even win with their win so far, Argentina’s Lionel Messi can “decide the fate of the match” during the World Cup last-16 match against France.“We are preparing to play in a last-16 game against Argentina, so we have to be at our top level,” he told reporters ahead of Saturday’s match via Sportskeeda.“We’ve studied their group games, which gives us an indication, but we know players like Messi can step up his own level and decide the fate of the match, as he does with Argentina and Barcelona.“We need collective answers, to give it our all individually and collectively. We need to be outstanding to go ahead.”Top 5 best players from the international break weekend Tomás Pavel Ibarra Meda – September 11, 2019 After a fresh international break just came to an end, we need to talk about the Top 5 best players during this whole weekend.We…He added: “Argentina have a lot to prove. They’ve had difficult times and still qualified. I’m sure they feel like going much further in the competition.“They’ve won the World Cup in the past so it will be a big, difficult match and we’ll have to step up our level.”Lloris declined drawing similarities and differences between Messi and France winger Kylian Mbappe.“Messi is unique, you can’t compare anyone to him,” said Lloris.“Kylian has huge quality and potential, he’s fast, explosive and needs space. I think [against Argentina] he’ll have more space than the first three matches and as we go on in the competition the level will step up and will have less room for mistakes.”