January 23, 2020 /Sports News – National Philadelphia Flyers mascot Gritty accused of punching boy during photo shoot FacebookTwitterLinkedInEmailLen Redkoles/NHLI via Getty Images(PHILADELPHIA) — Gritty, the highly popular mascot of the Philadelphia Flyers, is known for his antics both on and off the ice — but one family alleges that he may have gone too far after accusing the mascot of punching a 13-year-old boy. Philadelphia Police say that they are investigating the alleged physical assault, which the family says happened in November 2019 at the Wells Fargo Center.Chris Greenwell took his 13-year-old son to meet the mascot but when the teen had his picture taken with Gritty, the boy allegedly tapped the mascot’s head, which led Gritty to lunge out of his chair and punch the boy in the back, according to allegations reported by Philadelphia ABC station WPVI-TV. Greenwell said that his son was hit so hard that he suffered a back bruise requiring medical attention, according to documents obtained by the Philadelphia Inquirer.The Philadelphia Flyers, however, say that an internal investigation found no evidence to suggest the event ever happened. Gritty debuted as the Flyers’ mascot in September 2018 and the large, furry orange creature was an instant hit. He was voted as the number one mascot in the National Hockey League just six months later in March 2019. Gritty has a Twitter account with almost 300,000 followers, as well as website that describes him as having “bully” tendencies as well as being “loyal but mischievous” and “talented but feisty.” Copyright © 2020, ABC Audio. All rights reserved. Beau Lund Written by
View post tag: US Coast Guard View post tag: Collision Photo: Photo: US Coast Guard Four crew members sustained injuries following the collision of two US Coast Guard tactical boats off Falmouth. The incident occurred on September 5 at around 1:30 p.m. local time, the USCG said.The 29-foot tactical boat crews were involved in maneuvers and training when they collided in Buzzards Bay.Both boats returned to Station Woods Hole under their own power to meet with Falmouth Emergency Medical Services, who transported the injured to a local hospital for evaluation.Their injuries were reported as non-life threatening.The cause of the incident is under investigation, according to the coast guard.As part of the US Coast Guard’s Deployable Specialized Forces, MSST Cape Cod is designed to safeguard the public and protect vessels, harbors, ports, facilities and cargo.MSST Cape Cod consists of 51 service members employing six 29-foot response boats, a remote operated vehicle and additional law enforcement equipment. View post tag: Boats Share this article
Last weekend was supposed to be it, but the public has asked for more. The response was overwhelming and crowds waited to get seated for their legendary “All-You-Can-Eat Seafood Buffet”. After careful consideration, Mike has decided to stay open one more weekend.Mike said “After last weekend’s special, the phone has not stopped ringing. They wanted to know if we would do one more weekend. With the weather this nice, how can we close?” Mike’s, a 106-year tradition in Sea Isle and mainstay of historic “Fish Alley”, was scheduled to close its Dock Restaurant for the season last weekend. Instead, owner Mike Monichetti announced the popular family-style restaurant will remain open one more weekend.If that weren’t big enough incentive to visit, Mike’s is offer it’s famous All-You Can Eat Seafood Buffet this Friday and Saturday night. This seafood feast is an end-of-year celebration for the Dockside Restaurant and a thank-you to Mike’s customers. To have this special event repeated for an additional weekend is special indeed.The seafood takeout store at Mike’s will remain open all winter. But this weekend is all about All-You-Can Eat. For $33.95, customers can avail themselves of unlimited plates of seafood specialties and bowls of New England clam chowder or lobster bisque.“We have the Jersey Shore’s largest selection of fresh seafood,” Monichetti said.Patrons can chose from U-peel shrimp, Mussels Marinara, Mussels Bianca, devil’d clams and friend grouper fingers.Also, Salmon Piccata, Monkfish Francaise, clams and linguini, grilled grouper, seafood jambalaya, just to name a few items.Mike’s sells outrageous numbers of clams over the course of a season. “Fourth of July weekend, we set a record and sold 72,000 little neck clams,” Mike said.In addition to seafood entrees, the all-you-can eat event include chicken parm, fried chicken fingers, roasted peppers, baby red potatoes, rolls and butter.Much of Mike’s seafood is locally caught, other items come from all over the east coast, the Gulf of Mexico and California.“There is truly something for everybody,” he said.
June 30 Italian breads, one-day courseLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 4 Residential Breadmaking courseLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Wheat Variety – Visual IdentificationLocation: CCFRA, Chipping CampdenContact, tel: 01386 842104 (The Training Department)7 – 8 Baking with English Wheat, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 8818997 – 8 SourdoughLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 11 Basic Bakery Product Faults SolvedLocation: CCFRA Chipping CampdenContact, tel: 01386 842104 (The Training Department)10 – 11 Basic BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 15 Gluten-Free Baking, two-day courseLocation: Bread Matters CumbriaContact, tel: 01768 88189914 – 15 Continental, Italian and French breadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Kingston & District Master Bakers Association meeting(with speaker Tony Phillips and a three-course meal)Location: Crown Hotel, Chertsey, SurreyContact, tel: 01932 345486 (Linda Clarke)/01483 489939email: [email protected] – 15 Bread Matters Fundamental, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 881899September1 – 2 Continental, Italian and French breadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 5 Basic BreadmakingLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] One-Day BasicLocation: Ludlow, ShropshireContact, tel: 01722 341 447email: [email protected] Ludlow Master ClassLocation: Ludlow, ShropshireContact, tel: 01722 341 447email: [email protected] – 14 Advanced Practical Biscuit TechnologyLocation: CCFRA, Chipping CampdenContact, tel: 01386 842104 (The Training Department)14 Italian breads, one-day courseLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] FlatbreadsLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 19 Going ProfessionalLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] Baking For A Healthier Diet: developing products for optimal nutritionLocation: CCFRAContact, tel: 01386 842104 (The Training Department)22 – 23 Whole Grain Baking, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 88189922 – 23 Wood-fired Oven WorkshopLocation: Cann Mills, DorsetContact, tel: 01722 341 447email: [email protected] – 30 Baking for a Living, two-day courseLocation: Bread Matters, CumbriaContact, tel: 01768 881899October1 – 8 Bakers’ Tour in FranceLocation: Rhone valley, FranceContact, tel: 01722 341 447email: [email protected] – 05 Basic Principles Of BakingLocation: CCFRA, Chipping CampdenContact, tel: 01386 842104 (The Training Department)
May 22-26SIAB, Verona, Italywww.siabweb.comOne of the biggest international events for bakery, pastry, confectionery, machinery and ingredients, Italian show SIAB has innovation as its theme this year. The show will include a techno-bake forum with a workshop for fresh ideas, as well as a special area to show off new pastries, semi-finished goods and pizzas. Bread recipes and cakes will also feature heavily.
Travel-retail business SSP has seen UK and European like-for-like sales crash 80% year-on-year.The business, which operates brands including Starbucks and Upper Crust, said travel bans and airline capacity reductions brought on by the coronavirus pandemic had severely impacted passenger numbers in the UK, Europe and North America, particularly in international travel.As a result, based on the past week, like-for-like revenues across the UK and continental Europe were 80-85% lower year-on-year, with the impact in the air market being greater than in rail.In North America, SSP like-for-like revenues were down 80% YOY and in the Rest of World, which includes Asia-Pacific, Eastern Europe, the Middle East, India and Brazil, they were down 60%.Across the whole of March, SSP expected group revenues to be 40-45% lower year on year. And, for its first half of the financial year, the six months ending 31 March 2020, it expected to see a 3% decline in group revenue.The business has temporarily closed some units, reduced operating hours and halted its openings programme for the second half of the financial year. It has also introduced ‘significant’ salary reductions across all senior management, the group executive and group board.SSP said it had considered “a very pessimistic scenario assuming an almost total shutdown of the travel market for the whole of the second half of the financial year”, with group revenue being down about 80- 85% in H2 2020 against the same period last year.The business has agreed a new 18-month bank facility of up to £112.5m, and announced a proposed equity raising.”The Covid-19 outbreak is an unprecedented crisis and is having a severely negative impact on the travel sector,” said SSP Group CEO Simon Smith.“In common with the sector, we have seen a very sharp drop-off in passenger numbers and this has heavily impacted SSP revenues. We’ve had to take significant action to reduce our costs while doing everything we can to limit the impact of this on our colleagues.”Smith added that he hoped the business could re-open its units.
One new group that we’re beyond excited to catch live this summer is The Claypool Lennon Delirium, merging the sonic prowess of Primus bassist Les Claypool and Ghost of a Saber Tooth Tiger/John Lennon progeny Sean Lennon. The two have an album, The Monolith of Phobos, due out on June 3rd, before a planned summer tour takes them across the country.With the new album due out, the two have been sharing the occasional single from the release. After releasing a psychedelic lyric video for the song “Cricket & The Genie,” the band has also shared audio for a new tune called “Bubbles Burst.” Dig the out-of-this-world track from The Claypool Lennon Delirium below:Claypool explained earlier this year that he met Lennon on a joint tour and they became friends backstage. “I asked Sean if he’d like to come to Rancho Relaxo and see if we couldn’t get some interesting sounds on tape. Next thing I know he’s staying in my guesthouse over the holidays and we’re drinking vino, hunting mushrooms and throwing musical pasta at the walls.”Lennon added, “The Claypool Lennon Delirium will (gently) melt your face with heart-pounding low-frequency oscillations and interdimensional guitar squeals. We look forward to seeing you very soon.” The feeling is mutual. Learn more about the track and how the unlikely duo came together here.
Whenever Medeski Martin & Wood decide to take the stage, we’re all ears. The elusive trio has spent more time working on individual projects than touring together in recent years, making their live shows that much sweeter. After revealing that they’ll be playing at Red Rocks with Joe Russo’s Almost Dead in April, the band has followed up their announcement with another big one.MMW has revealed plans to headline at the Civic Theatre in New Orleans, LA, playing a late night show post-Jazz Fest on May 4th. The band will also team with Wilco guitarist Nels Cline for the occasion, reviving their famed 2013-14 collaboration that produced Woodstock Sessions Vol. 2. What fun!Cline also helped fill in with Medeski Martin & Wood when bassist Chris Wood was unable to perform earlier this year. You can listen to those shows here. More information about the Jazz Fest late night can be found here.
Two teams of Saint Mary’s women proved the College has a competitive math department when they were recognized at the “The Mathematical Contest in Modeling,” held by the Consortium for Mathematics and its Applications (COMAP). The teams competed from Feb. 18 through Feb. 22 on campus over and submitted their answers online.The results of the international contest were recently announced, and both of the teams representing Saint Mary’s received recognition.The rankings for the competition are Outstanding Winner, Finalist, Meritorious Winner, Honorable Mention, Successful Participant and Unsuccessful Participant, respectively.Senior Mary Zahm and juniors Emily Gore and Ashley Crish were each recognized as a “Meritorious Winner.” Only about 19 percent of teams received this honor this year, Zahm said.She said this was only the third time Saint Mary’s students have been awarded this title since they began competing in this contest. The last time a team received this recognition was in 1998.“Most participants receive a standing of either Successful Participant or Honorable Mention, so to receive the ranking of Meritorious is quite an honor,” Zahm said.Zahm said the contest began when COMAP posted two mathematical questions on its Web site Friday evening, and the teams were given until 8 p.m. the following Monday to send in their answers.“It was largely a team effort,” Zahm said. “One of the main contributions I made was making a trip to the library to pick up some print sources and crunching some of the numbers using our mathematical model. We all helped contribute to the brain work and the writing of the report, and all of our work was done while we were together.”Juniors Meg Griffin and Grace McClurkin and senior Renee Wolbert were designated “Successful Participants.”The students spent the six weeks leading up to the weekend in a course taught by an advisor, Saint Mary’s math professor Bogdan Vajiac.“In this course our advisor, Bogdan Vajiac, reviewed with us various techniques and mathematical topics that might come up in the problems,” Zahm said.Vajiac said he was impressed by his students’ accomplishments.“This competition is international, with more than 2,500 teams participating from all over the world — more than 400 from the U.S.,” Vajiac said. “We are very proud of our students.”Zahm said it was a large effort, but paid off in the end.“It’s a lot of time and effort over one weekend, but I think that I would definitely give it another shot,” Zahm said. “It was certainly rewarding in the end.”