The mid-Holocene (6 kyr BP; thousand years before present) is a key period to study the consistency between model results and proxy-based reconstruction data as it corresponds to a standard test for models and a reasonable number of proxy-based records is available. Taking advantage of this relatively large amount of information, we have compared a compilation of 50 air and sea surface temperature reconstructions with the results of three simulations performed with general circulation models and one carried out with LOVECLIM, a model of intermediate complexity. The conclusions derived from this analysis confirm that models and data agree on the large-scale spatial pattern but the models underestimate the magnitude of some observed changes and that large discrepancies are observed at the local scale. To further investigate the origin of those inconsistencies, we have constrained LOVECLIM to follow the signal recorded by the proxies selected in the compilation using a data-assimilation method based on a particle filter. In one simulation, all the 50 proxy-based records are used while in the other two only the continental or oceanic proxy-based records constrain the model results. As expected, data assimilation leads to improving the consistency between model results and the reconstructions. In particular, this is achieved in a robust way in all the experiments through a strengthening of the westerlies at midlatitude that warms up northern Europe. Furthermore, the comparison of the LOVECLIM simulations with and without data assimilation has also objectively identified 16 proxy-based paleoclimate records whose reconstructed signal is either incompatible with the signal recorded by some other proxy-based records or with model physics.
Beau Lund FacebookTwitterLinkedInEmailiStock(NEW YORK) — Here are the scores from Monday’s sports events: MAJOR LEAGUE BASEBALLAMERICAN LEAGUETampa Bay 7, Boston 4Toronto 11, Baltimore 10 — 15 inningsNATIONAL LEAGUEWashington 7, Philadelphia 2Miami 8, NY Mets 4St. Louis 9, Arizona 5 NATIONAL FOOTBALL LEAGUEChicago 31, Washington 15Copyright © 2019, ABC Radio. All rights reserved. Written by September 24, 2019 /Sports News – National Scoreboard roundup — 9/23/19
An American lettings company is about to land in the UK with a £40 million expansion plan to acquire 250 apartments in London for its luxury property platform.Founded in 2013, Blueground is up and running in six US cities as well as in Athens, Istanbul and Dubai and claims to have 2,800 properties available through its Android and IOS app.The company is targeting the London corporate medium lets market with its properties, which will be designed to offer both a home and a tech-enabled environment where people can also work.Its lettings app and service is very similar to Airbnb, except that Blueground rents the properties directly off property owners and then refurbishes them to a high standard.It’s service is also very select – corporate tenants have to be pre-vetted before they can start using the service or its app. And prices are high; in New York it’s cheapest apartment is $2,900 a month for a studio.Series BIts venture capital backers think the business has legs and as well as a £15.5 million injection of cash earlier this year, it now has another £40 million to play with following a Series B funding round led by Westcap and Prime Ventures.“We are excited to see how our operation in London will shape the future of our company and prepare us for further expansion,” says co-founder and CEO Alex Chatzieleftheriou (left).Its apartments must be rented via Blueground for at least 30 days, and cost less per month the longer they are rented.Blueground airbnb October 25, 2019Nigel LewisWhat’s your opinion? Cancel replyYou must be logged in to post a comment.Please note: This is a site for professional discussion. Comments will carry your full name and company.This site uses Akismet to reduce spam. Learn how your comment data is processed.Related articles BREAKING: Evictions paperwork must now include ‘breathing space’ scheme details30th April 2021 City dwellers most satisfied with where they live30th April 2021 Hong Kong remains most expensive city to rent with London in 4th place30th April 2021 Home » News » Agencies & People » Watch out Savills! US luxe lettings firm to land in London with £40 million backing previous nextAgencies & PeopleWatch out Savills! US luxe lettings firm to land in London with £40 million backingBlueground is a cross between WeWork and Airbnb and is to lease 250 apartments in London to kick off its business in the UK.Nigel Lewis25th October 201901,219 Views
Back to overview,Home naval-today Russia: Baltic Fleet Leningrad Naval Base Receives New Commander Authorities View post tag: Baltic January 25, 2012 View post tag: Leningrad Share this article View post tag: New View post tag: News by topic View post tag: Base Russia: Baltic Fleet Leningrad Naval Base Receives New Commander View post tag: Naval View post tag: receives View post tag: Commander Capt 1 rank Oleg Zhurayev was appointed commander of Baltic Fleet (BF) Leningrad Naval Base by presidential decree issued on Dec 22, 2011.BF Deputy Commander Vice Admiral Viktor Kravchuk introduced the new commander to the base officers on Jan 23, 2012 in Kronshtadt Officers’ Club.Prior to the appointment, Zhurayev was holding the position of BF Baltiysk Naval Base Deputy Commander.Rear Admiral Alexander Fedotenkov who previously headed Leningrad Naval Base was appointed Black Sea Fleet Commander in June 2011.[mappress]Naval Today Staff , January 25, 2012; Image: rusnavy View post tag: Navy View post tag: fleet
Bakers could be set for further yeast price increases in the coming months as reform of the EU Sugar Regime impacts on yeast manufacturers. Grumbling from the yeast industry over the price of molasses (a thick syrup produced from refining sugar and used in the production of yeast), which has almost doubled over the past 18 months, could soon lead to further yeast price hikes for craft and industrial bakers in the second half of this year. Bakers have already seen yeast price rises of between 50-60%, with demand for molasses outstripping supply in the first half of 2005 (British Baker, June 24, pg 6). Molasses is the key feedstock for growing yeast and accounts for some 50% of production costs. Supplies will get tighter still as an estimated one million tonnes of molasses is taken off the EU market. This is part of an expected six million tonne reduction in EU sugar availability, arising from the recent agreement to reform the EU Sugar Regime.The full extent of price changes will depend on individual customer-supplier relationships, but price rises are inevitable, says Marie Parnell, group product manager at Gb Ingredients (formerly DSM). Suppliers fight back“Cost pressures on yeast are already leading to price increases in the craft, industrial and in-store market segments,” she warns. “The pressure on costs is likely to continue and may lead to further price increases in the second half of 2006.”The UK Association of Manufacturers of Bakers’ Yeast (UKAMBY) represents suppliers such as AB Mauri, DCL, Gb Ingredients and Kerry Bio-Science. It has lobbied the Department of the Environment, Food and Rural Affairs to limit the knock-on effects of Sugar Regime reforms on the costs of yeast. Meanwhile, it says it is actively seeking alternatives to molasses, such as glucose syrups, but these will only be available at a significantly higher price level.“Once relatively plentiful, molasses is rapidly becoming a scarce commodity,” says Bob Price, chief economist of the Food and Drink Federation. “Molasses is not necessarily the best sugar source – pure sugar syrups would be ideal – but the cost of these syrups would be excessive.”He adds that large-scale conversion of sugar into yeast biomass and the highly energy-intensive manufacturing process is also proving costly as energy prices continue to soar. “No one can have failed to experience the sustained cost pressure driven by the high price of oil,” says Price. “But the impact on companies varies according to their level of dependence. In the case of yeast, direct and indirect energy costs account for 30% of the cost of producing the ingredient. “So (including molasses price rises) some 80% of the cost of producing yeast has seen significant pressures – ones that are unlikely to go away. These increased costs will inevitably need to be recovered, if the UK yeast industry is to remain viable and sustainable.”The UK yeast industry needs to use some 100,000 tonnes of molasses a year. Only a third of that is available from domestic sources, from sugar beet processing. Significant quantities of molasses have to be imported and the principle sources of supply have traditionally been Eastern Europe, India, Pakistan and the Far East. But exports have been drying up as these countries utilise their own molasses stocks to meet the emerging market for alternative fuels.Bio-fuel demand“Demand for molasses in China has dramatically increased, as it has in Pakistan, where they produce bio-fuel from it,” explains Patrick Smyth, MD of Dublin-based Yeast Products. This, alongside Sugar Regime reforms puts a question mark over the future availability of molasses. “Everybody is waiting to see what that will mean down the road in terms of pricing.” The growing focus on bio-ethanol production and backing from governments across Europe will turn the screw on the availability of molasses. In light of this, the UKAMBY has urged the government to retain the facility for non-quota sugar (EU sugar produced outside the quota restraints of the Sugar Regime) to be made available to the yeast industry for fermentation.Under the reforms, any quota surplus has to be disposed of outside the EU at the producer’s own cost, and without the aid of the usual export subsidies. But some of this non-quota sugar should be made available for use within the EU for restricted purposes such as yeast fermentation, says Bob Price. “This will become critical to the future of yeast manufacture.”Britons tempted by ‘tangy’ sourdoughsThe fashion for sourdoughs has seen these ‘tangy’ breads embraced by food writers, bakeries, delis and, increasingly, restaurants. Creating a sourdough ‘starter’ – which involves developing your own yeast culture rather than adding yeast to the mix – entails mixing flour, water, and other ingredients that have been colonised by wild airborne bacteria. A sourdough starter contains a strain of yeast that is tolerant of the lactic and acetic acids produced by the lactobacilli, giving the bread its unique tang.The issue of bread flavour is a very personal one and the role of yeast and other micro-organisms in developing that flavour raises passionate debate, says bakery expert Stan Cauvain of consultants BakeTran. Using a particular yeast strain for a sourdough or ‘mother dough’ will help create a distinctive bread flavour to differentiate one baker’s loaf from another.For bakers considering developing their own starter, the best tip for a successful sourdough, he advises, is to reduce the risk of microbial contamination from other sources as much as possible.“The conditions in a mother dough need to be controlled to ensure the continued reproduction of yeast cells,” says Mr Cauvain. “If the dough becomes contaminated with other micro-organisms – yeasts, moulds and bacteria – and the storage conditions favour those micro-organisms rather than the yeast (all micro-organisms have their own favoured food and growth conditions controlled by temperature and pH), then development of ‘off flavours’ and loss of performance can become a real problem.”If bakers do choose to use such techniques, he says it is worth noting first that the characteristic sour flavour may not be to everybody’s taste. “Not all consumers want the acidic bite that often comes with sourdoughs,” cautions Mr Cauvain. “It is worth remembering that bread flavour comes from other ingredients and the baking process, especially the crust.” The advantage of modern commercial yeast is that the risks of contamination, and therefore the loss of the performance of the dough through baking, is considerably minimised, he adds.
The project, valued at around £225m, will make journeys between Birmingham and the M1 and through Derby quicker and simpler by separating long distance traffic from those making local journeys.Specifically, the Kingsway, Markeaton and Little Eaton roundabouts will be replaced, with two underpasses and a flyover, which will collectively help to reduce congestion on this busy route.In February and March 2015, Highways England ran a public consultation to discuss its proposals.Highways England senior project manager, Graham Littlechild, said: Following our consultation held in 2015 we carefully considered all feedback to select the best possible options to take forward as our preferred route. This process has been detailed and time consuming, but this has been necessary to ensure we make the correct decision. Once complete, this scheme will alleviate three key bottlenecks for those travelling through Derbyshire on the A38. Highways England will now do further work looking more closely at the local area, completing surveys and investigations to help design the scheme in greater detail.There will also be a further period of consultation later this year, where Highways England will ask for views on a more detailed design before formally submitting an application for a Development Consent Order.Highways England will work with the local authorities to shape this consultation, to ensure that everyone has the opportunity to have their say.If planning approval is granted, construction work on the scheme could start in 2020/21.For more information about the preferred route announcement and about the scheme, visit the scheme website.Alternatively email: [email protected] or call the Highways England Customer Contact Centre on 0300 123 5000.General enquiriesMembers of the public should contact the Highways England customer contact centre on 0300 123 5000.Media enquiriesJournalists should contact the Highways England press office on 0844 693 1448 and use the menu to speak to the most appropriate press officer.
Good evening everyone and welcome to Downing Street.We have teachers here from across the country, including from a school in Wimbledon Park where I used to be a governor!One of the many wonderful things about living here and working here at No 10 is that I can draw inspiration from the countless great figures who have passed through these rooms over many years.I was asked earlier what it feels like to feel the history of this place when you are sitting in the Cabinet Room – so many great decisions have been made here, and it has seen so many great people.But few can claim to have shaped and influenced as many lives as the incredible people here this evening.You educate. You inspire. You unlock the potential of young minds, turn their aspirations into reality, you nurture the innovators, leaders and entrepreneurs of tomorrow.I was making a speech earlier today about science and the importance of nurturing innovation and creativity among our young people for the future. So teachers do a remarkable job, and you represent the best of the best. Indeed, we have among us Andria Zafirakou, who I am delighted to welcome back to Downing Street today, who has been named as the world’s best, the first ever British winner of the Global Teacher Prize.But amazing though it is, we are not here today just to celebrate Andria’s achievement. We are here to celebrate all of you, and all of your colleagues ups and down the country who do such vital work day-in, day-out.You are completely committed to giving every child the education that is right for them.And Damian and I are absolutely committed to helping you make that happen. You can see that from what we have achieved so far and what we are doing next.Compared with 2010, nearly two million more children are being taught in schools that are good or outstanding. We have raised teacher numbers to record levels. We are looking at ways of reducing your workload by stripping out unnecessary bureaucracy. We are working with the profession on a new strategy to drive recruitment and boost retention.And we are doing all of this because this is a government that supports and values teachers. Because we know that the success of every young person, in whatever they go on to do in life, is shaped by the education they receive at school.I was just asked about what education means to me. I said what I say to young people is education is the key to unlock the door to your future, and it is so important.Although I have to say on my first day at school I did not perhaps view it in quite the same way. Because on my very first day at primary school, the headmistress had to literally carry me, kicking and screaming, into the classroom.I think at the time she said “look what a silly girl we have here”.Fortunately, it did not take long for me to realise and appreciate both the power of education and the impact that good teachers have on so many young lives.That’s something that stayed with me in my time as a councillor, when I was chairman of the education authority in Merton. It stayed with me as a new MP, when the very first speech I gave was about education, and in my first frontbench job, was as shadow schools minister and then as shadow education secretary.And it is something that drives me today as Prime Minister.When I stood on the steps outside this house almost two years ago, I talked about my desire to tackle the burning injustices facing our country today.And education is the key to doing so, and that means teachers like you are the key to making Britain the great meritocracy it can and should be.The generations of famous figures who have graced this room throughout history owe their successes to the teachers who inspired and educated them. Teachers just like you.So I want to thank you, and thank all teachers, for everything you have already done to nurture the next generation.And let me say, once again, how much I look forward to working with you so that every child in every corner of this country has the best possible start in life.”
Source: Getty ImagesFatherson Bakery has added a trio of branded premium flours to its online retail range.The self-raising, plain and strong bread flours are available on the bakery’s web shop, Fathersondirect.co.uk, at an introductory price of £2 per 1.5kg bag. Self-raising and plain flour have an rsp of £2.75 while the strong bread flour’s rsp is £2.95.Each pack features Fatherson Bakery’s branding and its history, as well as a recommended recipe for the product, such as a Victoria sponge for self-raising flour and biscuits for plain flour.The bakery also sells Wessex Mill flours in 1.5kg bags, suitable for home bakers, or 10kg packs.“Our new range of flours will meet every baker’s dreams. The flour range is a best-in-quality, signature flour, milled from British crops that we use in our very own baking daily,” said Fatherson Bakery owner Laurence Smith.The move follows a boom in home baking during lockdown, as well as a shortage of retail-sized packs in supermarkets.Several retail bakeries have sought to fill that gap, including Paul UK, Gail’s Bakery and ingredients supplier Fleming Howden.
Last week, we heard an outraged Dweezil Zappa publicly oust his brother Ahmet for charging him an “exorbitant fee” to perform the music of Frank Zappa, and forcing him to change the band of his Zappa Plays Zappa band. In a new open letter, Ahmet Zappa tells his side of the story, and takes a much more moderate and understanding tone than his brother.In the letter, Ahmet says that the “exorbitant fee” was simply $1 per year, and that Dweezil blew things well out of proportion in his New York Times interview. “You’ve only been told that you can’t keep using the name without agreeing to a fee of $1 per year, which you’re fully aware of, but never mentioned in your interviews,” said Ahmet in his open letter. Not only that, but the family apparently has no problem with the band name either. “Fact: You can absolutely keep touring under the name Zappa Plays Zappa,” he says. “You could do it tomorrow, and honestly, I hope you will. You’re a fucking guitar god and in my opinion one of the best guitar players in the world. You do an amazing job playing our father’s music with total integrity. Your tours help keep Frank’s name alive, just like the work Gail and I have done through the ZFT.” It’s nice to see Ahmet trying to bridge the gap between brothers.Another shrewd point made by Ahmet: Dweezil gets paid by the Zappa Family Trust. “When the ZFT does have profits, we split them between the four of us. I’m getting enough heat on social media that I’m betting a lot of people don’t realize that you also receive funds from the ZFT. Even when you do pay fees to use the Zappa name, and sell Zappa merchandise, you receive a portion of the profits from it.”The letter also mentions that he has tried to hold family meetings, but Dweezil has declined the opportunity to do so. “I’ve been reaching out to you for months. I even tried to set up a family meeting so we could discuss all of our family issues, but you repeatedly said you couldn’t fit it into your schedule, and that you weren’t available to attend without your lawyers present.”It’s a sad state of affairs, and hopefully these two can put their differences behind them. Read the full letter below:
Harvard Law SchoolReduction in GHG emissions (FY 2006-09): 14 percent.Installed new occupancy-sensor thermostats in North Hall, the highest energy-use building (2009) at the Law School. Estimated reductions: 44 MTCDE a year.Began program to shut off the School’s library computers, printers, and copiers at night. Each device automatically goes into standby mode after 20 minutes of inactivity (2009).Harvard Business School Reduction in GHG emissions (FY 2006-09): 27 percent.Started continuous commissioning for Morgan and McArthur halls. Estimated annual results: a reduction of 429 MTCDE and savings of $104,995.Tightened schedules for heating and cooling based on estimates of actual occupied hours for each building (FY 2009). Estimated annual results: reductions of 10 MTCDE and savings of $100,000.Sought and received LEED certification for five buildings.For information on sustainability projects at HBS, see this interactive HBS campus project map. Harvard Real Estate Services Reduction in GHG emissions (FY 2006-09): 20 percent (residential buildings).Reduced water use by installing 2,700 low-flow showerheads and 5,300 faucet aerators in graduate housing. Estimated annual savings: 8.5 million gallons of water, and $118,000.Installed the largest solar photovoltaic system in the Ivy League (December 2009) on a commercial property. Estimated power generation per year: 635,272 kWh.* This figure excludes all new buildings less than 50 percent occupied in FY 2006. In 2007, Harvard University pledged to reduce its greenhouse gas (GHG) emissions, inclusive of growth, 30 percent by 2016, with 2006 as the baseline year. University-wide, GHG reductions are around 5 percent so far, including growth. The reductions are due to changes in Harvard’s energy supply and to activities and projects at Schools and units.A few highlights: Harvard Graduate School of Education Converted the Longfellow Hall boiler plant from a mix of fuel oil and natural gas to natural gas only (winter 2009-10). Estimated results: reduction of around 150 MTCDE, or 7.5 percent of the total 2006 GHG emissions.Got lead position University-wide in occupant engagement pledges (45 percent participation) and recycling (68 percent).Completed the Larsen Classroom Renovation Project in October 2009, gutting and renovating two floors. Three state-of-the-art classrooms now have both demand-controlled ventilation and lighting — the last using 27 percent less electricity than code.Harvard Divinity School Reduction in GHG emissions (FY 2006-09): 12 percent.Renovated Rockefeller Hall to LEED Gold standard, which reduced MTCDE by 25 percent.Completed energy audits of all buildings and identified energy conservation measures. One measure now in place: Energy-saving, variable-frequency drives on ventilation fans in the Andover-Harvard Theological Library (2009). Result: a reduction of 2.2 MTCDE in the past two months.Started a community garden (2009) using local compost. Read full story.Graduate School of DesignReduction in GHG emissions (FY 2006-09): 4.6 percent.Started working with faculty to integrate facilities projects with the curriculum. One example: a dynamic thermal modeling project for a mechanical system replacement.Recruited more than 10 percent of the School staff for its Green Team.University Operations ServicesInstalled efficient lighting fixtures and motion sensors in 10 University parking garages. Estimated annual results: reduction of 852 MTCDE, and savings of $380,000.Started using more natural gas and less oil to fuel the Blackstone Steam Plant, reducing GHG emissions there by 15 percent since 2006.Implemented efficiency improvements in the chilled-water system. Demand has increased by 14 percent, but related GHG emissions have been reduced by about 10 percent. Faculty of Arts and SciencesReduction in GHG emissions (FY 2006-09): 16 percent.*Implemented new temperature policy (FY 2009). Estimated annual results: reductions of 1,312 metric tons of carbon dioxide equivalents (MTCDE), savings of $618,247.Completed energy projects in the Science Center. Estimated annual results: reductions of 295 MTCDE, savings of $123,000 (a 4.9-year simple payback). Projects include demand-control ventilation, lighting upgrades, and occupancy sensors.Harvard Kennedy SchoolReduction in GHG emissions (FY 2006-09): 16 percent.Upgraded chiller system in the Littauer Building (2006). Estimated annual results: reduction of 135 MTCDE, savings of $35,734.Held several large zero-waste events over the past year (2009), including the staff picnic, staff holiday party, and class picnic.Radcliffe Institute for Advanced StudyRenovated Byerly Hall, reducing MTCDE by 40 percent since FY 2006. Included: ground source heat pumps for heating and cooling, room occupancy sensors, and other energy conservation measures.Started trash-free events at the Radcliffe Fellowship Program, including three lunches a week. Some events use real china, tablecloths, and tableware; others use compostable ware. All food waste and napkins are composted.Established a program to recycle or reuse clothing, furniture, books, study supplies, and more from the Cronkhite Center. Result: reduced trash generation during the May move-out period from 25 cubic yards to under 10 cubic yards, a 60 percent reduction.Harvard Medical School / Harvard School of Dental MedicineRenovated the Systems Biology Department’s DePace Laboratory, the first wet lab at Harvard to achieve LEED Gold Certification. (LEED stands for Leadership in Energy and Environmental Design, a set of U.S. standards for sustainable building and interior design.)Installed computer power management technology on 188 computers in the student computing lab, which has saved $6,193 and 38,703 kWh of power since the pilot began in January 2009. Harvard Medical School is looking to expand the pilot to other departments.Replaced all disposable sharps containers in two lab buildings with reusable containers. Results to date: more than 2,000 pounds of plastic diverted from the waste stream.Harvard School of Public Health Reduction in GHG emissions (FY 2006-09): 13 percent.Began continuous commissioning program in FY 2003, resulting in improved building efficiency. Continuous commissioning is a monitoring process used to track and retune a building’s energy efficiency.Installed LED overhead and task lighting, which uses 60 percent less energy per square foot than required by Massachusetts state code.Applied for a $5 million Massachusetts retrofit grant to reduce energy consumption at Building 1 by 50 percent.