Category: rgwlufgmdtwt

INEOS to postpone shutting down of Forties Pipeline System until August

first_img INEOS to postpone shutting down of Forties Pipeline System. (Credit: Free-Photos from Pixabay.) INEOS FPS has today responded to requests from customers and delayed its planned summer shut down of the Forties Pipeline SystemThe decision has been taken in the face of the growing Corona Virus pandemic and the need to  avoid bringing together large numbers of peopleINEOS will continue to work with our Government and customers to provide more information as soon as is practical.INEOS FPS has today written to all its customers saying that there will be a delay to the FPS Summer Shutdown that was planned for June 16th 2020.  The Shutdown will not now start before August 2020 at the earliest.INEOS is also mindful of the benefits of completing this project work to the future operation of FPS and the risks of not going ahead.  However, it recognises the importance of maintain a flow of oil and gas through FPS during the current situation.  The company found that there was an overwhelming desire to delay the shutdown by its customers which it is responding to.In the coming days INEOS will continue to have discussions with its customers and other stakeholders to define the best dates to plan these projects. Source: Company Press Release INEOS is also mindful of the benefits of completing this project work to the future operation of FPS and the risks of not going aheadlast_img read more

Armour Energy completes share sale and purchase agreement with Oilex

first_imgThe basin historically has a high exploration success rate, low cost development pathways, and remains under-explored and under-developed Armour Energy completes share sale and purchase agreement with Oilex (Credit: Gerd Altmann from Pixabay) The Directors of Armour Energy refer to the Company’s previous announcements of 15 June 2020 and 15 September 2020, and wish to advise that completion of the CoEra Share Sale and Purchase Agreement (SSPA) with Oilex Ltd  has now occurred.As previously disclosed, CoEra’s assets comprise a substantial footprint of exploration and production licences on the oil rich Western and Northern Flanks of the Cooper Basin in South Austraia. The basin historically has a high exploration success rate, low cost development pathways, and remains under-explored and under-developed. Proven oil fairways transect and lie adjacent to the licence areas subject of the acquisition, and the many nearby discoveries and fields provide analogues for future discoveries.The assets include an approximate 79.33% interest in Petroleum Exploration Licence (“PEL”) 112 and PEL 144 (covering 1,086 km2 and 1,166 km2 respectively), and Armour has exercised an option to acquire the remaining 20.66% interest in each of these PEL’s. In addition, subject to registration with the South Australian Government, Armour will also acquire a 100% interest in 27 Petroleum Retention Licences (“PRL’s ”) covering in total 2,445km2 (including 792km2 of 3D Seismic) by assuming the obligations of Oilex under existing arrangements between Oilex and Senex Energy Ltd. These 27 PRL’s were acquired for $27 together with the assumption of existing abandonment liabilities and the replacement of a security deposit for $440,000 with the South Australian Government. Under the transaction, Senex will retain a 20% back in right at cost, subject to certain conditions, following the drilling of a well.The acquisition consideration includes the initial issue of 24.5m shares (90% to Oilex and 10% to a nominee), and is subject to a potential adjustment based on the VWAP of the Armour share price for the next 60 days. The variance is designed to deliver a closing consideration of $906,500 in Armour shares, and is subject to a maximum adjustment of a further 10m Armour shares. All of the shares issued will be subject to a period of voluntary escrow through to 15 October 2021.Substantial historic seismic reinterpretation work, and the results of previous drilling in the area, have identified multiple leads and prospects. Armour’s ongoing work will re-revaluate the existing technical data and, as well as acquiring new data, will be aimed at identifying stratigraphic trends and opportunities in an area where oil migration is proven and pervasive. Large parts of the CoEra acreage are covered by 3D seismic, and Armour will apply specific re-processing techniques to further enhance the understanding of the stratigraphic distribution of the multiple potential reservoir horizons and targets. The existing Paning Tight Gas discovery will be fully evaluated to identify the most effective development solution.Armour CEO, Brad Lingo, said“We are particularly pleased with completing the acquisition of the Cooper-Eromanga Basin portfolio from Oilex and Senex. This provides Armour with a very strong operating position in the Basin and a significant portfolio of conventional oil and wet gas leads and prospects, together with a significant tight gas discovery in the Paning-2 well. The new acreage has a significant amount of 3D seismic coverage which has shown in the past to be a key to success in the Basin. With the completion of the acquisition, Armour is looking to high-grade the leads and prospects with a view to selecting 3-5 high quality drilling targets by the end of 2021.” Source: Company Press Releaselast_img read more

Ocean City Boardwalk Now Split in Two for Demolition Work

first_imgTwo blocks of the Ocean City Boardwalk closed on Wednesday morning as a contractor prepares to demolish and reconstruct that stretch of the iconic walkway.A new detour sends Ocean City Boardwalk pedestrians and bicyclists to Atlantic Avenue between Sixth and Eighth streets.The work is part of the third phase of a multi-year reconstruction project that will replace the boardwalk between Fifth Street and 12th Street. The project this off-season will replace the entire substructure and decking of the boardwalk between Plaza Place (just north of Seventh Street) and Eighth Street.A similar project last year took four months — with a block and a half of the boardwalk closed from mid-October to mid-February.Runners, pedestrians and cyclists are being detoured off the Boardwalk at Sixth Street and Eighth Street and sent down to Atlantic Avenue. The detour adds about 0.41 miles to a run the length of the boardwalk (from 2.45 miles to 2.86 miles). Runners could also venture onto the soft sand to cut the distance.The boardwalk ramp at Eighth Street and stores to the south will remain open during the reconstruction work.The remaining segment between St. James Place and Sixth Street is 0.58 miles (or a round-trip of 1.16 miles). The stretch between Eighth Street and 23rd Street is 1.64 miles (or a round-trip of 3.28 miles).The project work runs only in the off-season and began at Fifth Street in fall 2013. It will continue from Eighth Street to somewhere past the Ocean City Music Pier (2016-17), Music Pier to somewhere past 10th Street (2017-18), and to the finish at 12th Street (2018-19).Walters Marine Construction of Ocean View underbid the contractor for the first two phases of the project, Fred M. Schiavone Construction, and eight other companies with a winning bid of $1,888,347. The project will include adding two more access points for the disabled and a new pavilion on the ocean side of the boardwalk.Some opt for a soft-sand detour between Sixth Street and Eighth Street.The project calls for the use southern yellow pine for the decking. The city has long sought an alternative to pine for its boardwalk. The soft wood splits, cracks and exposes nails or screws after relatively short periods of time. The city has studied and tested many alternatives but has found none both suitable and cost-effective.The pine that will be used is thicker (three inches) and sturdier that the pine used on other sections of the boardwalk, and the recently completed sections of new boardwalk have held up well. A stock of southern yellow pine that had been stored in Ocean City since the settlement of a lawsuit with the Louis J. Grasmick Lumber Co. of Baltimore in 2009 was used up in last year’s project.Treated wooden pilings will replace the crumbling concrete substructure of this part of the boardwalk.***Sign up for free updates from OCNJ Daily.Follow us on Facebook.The Ocean City Boardwalk will be closed between Eighth Street and Sixth Street for about four months during a reconstruction project. Ocean City blocked access to the boardwalk between Sixth Street and Eighth Street on Wednesday, Oct. 14, 2015. A detour will be in place for about four months while the entire substructure and deck is demolished and replaced.last_img read more

O.C., Downbeach Rowing Enthusiasts Support Program for A.C. Youths

first_imgWomen’s Rowing at the Atlantic City Boathouse. (Photos courtesy of Stockton University) Stockton Head Rowing Coach John Bancheri wants to give young people living in Atlantic City the same experience he had when he started to row the back bays in the 1970s.“It changed my life,” said Bancheri said in a Stockton press release.Bancheri and a group of area rowing enthusiasts, including several Downbeach residents, have come together to help Stockton begin a new youth rowing program for middle school students in Atlantic City this summer.The Summer Youth Rowing Program will give 40 Atlantic City middle school boys and girls the opportunity to learn the basic skills of rowing and some life skills.“I am excited that Stockton will provide this opportunity for Atlantic City youth not only to learn to row, but to develop the personal qualities of showing up, committing, learning to work with others and of course to have fun,” Stockton Athletic Director Kevin McHugh said.Bancheri is coordinating the program along with assistant men’s rowing coach Joseph Maguire. Other staff include former Atlantic City High School rowers Joy Lynn Cress and Vashon Brock, Ocean City High School rowing coach Steven Kelly, Brian Duffey, and Bernadette Ritzel.The program was founded by a group of rowing enthusiasts who want to expand opportunities to youth living in Atlantic City who might not have the opportunity to attend a rowing camp.Founding members include Bancheri, Ellen Farber, Walter Johnson, Lynne Kesselman,  Kevin McHugh, Linda Novelli, Patricia Perry, Bernadette Ritzel, and Stephen Strauss.Novelli, who lives in Margate, said she reached out to Stockton’s first lady Lynne Kesselman because she wanted to do an outreach program for youth in the city and she is passionate about rowing. Kesselman connected her with Bancheri who also wanted to start a youth program.“I invited people who row with me, and people who can help and be as passionate as I am,” Novelli said. “Rowing is a way for these young people to explore a different way of life on the water. It also opens opportunities for college scholarships.”One of those she recruited is Ellen Farber of Philadelphia who didn’t start rowing until she was in her 50s and now rows with the Viking Club in Ventnor. She said she loves the aspect of rowing as “going out to play and learning along the way.”“I was surprised at what it taught me about showing up, being part of a team, and being the best you can be in the boat,” Farber said. “It’s a unique sport to be part of and I want to share it.”The Stockton University Men’s Rowing Club at the boathouse.Kesselman got involved with rowing when her daughter Megan, rowed for the Atlantic County Rowing Association and then Oakcrest High School. She and Stockton President Harvey Kesselman were active in the high school program and supported the development of a rowing program at Stockton when Kesselman became president.“As a rowing mom, I saw firsthand the life skills and confidence rowing gave our daughter,” Lynne Kesselman said. “I am excited to offer the same opportunity to boys and girls in Atlantic City, and expand Stockton’s role as an anchor institution in the city.”Stockton currently operates its rowing program out of the Atlantic City Boathouse in a partnership with the city school district, which owns the building.“Having access to the boathouse and the bay provides a wonderful opportunity for the rowing program at Stockton to expand our outreach and relationship with residents of Atlantic City,” Bancheri said.Bancheri rowed the back bays himself under Coach Bob Garbutt as a student at Atlantic City High School in the late 1970s. He said it was rowing under Garbutt, and the family atmosphere he created, that challenged him to mature and find his path in life.“I want to give more young people in Atlantic City the chance to have the same experience I had,” Bancheri said.  “This program is not just about rowing; it’s about setting goals, facing and learning from setbacks, and working as a team to achieve success.”And if some of that success leads some of the summer rowers to decide to attend Stockton?“I certainly do hope that some of the young people we introduce to rowing continue in high school and then come row with the Osprey Navy,” Bancheri said.last_img read more

Baker scores half century in trade

first_imgA BOLTON baker has retired after 50 years in the trade. Peter Holmes, 65, was given a special send off by staff and managers at Hampsons Bakery.He joined the company in 1956 and has worked there ever since. Describing the changes in the trade from 50 years ago he said: “We used to know all of our customers by name, but it isn’t like that anymore. The job is more automated, but I guess that is progress.”Bakery supervisor Ron Burton said: “He is a terrific guy and he will be missed. He is a master of confectionery; there is surely no cake he hasn’t baked.”last_img read more

French accent

first_imgWe have a three-year plan to double the size of our business,” says an excited Délifrance MD Ian Dobbie, having just cut the ribbon on a spanking new bake-off plant in Wigston, near Leicester. Having topped the £40m turnover mark at the end of last year, this represents a major kick-on for the business, which has seen around 15-20% year-on-year growth for the past decade. Until now, the firm has been largely perceived as a frozen par-bake specialist, but this is set to change, with a renewed assault on the packaged morning goods category, armed with a new ability to fully bake-off its own products.The first year of that three-year plan culminated this month with the opening of Délifrance’s new 3,000sq m bake-off factory, built alongside the existing 4,000sq m frozen par-baked production facility. Known simply as Délifrance 2, it produces fully-baked croissants, pains au chocolat, and pains aux raisins in standard and mini sizes and will soon add brioches to the repertoire. The facility will turn out 20 million croissants a year with a five-day shelf life, as part of its ambitions to steal market share in retail, foodservice and wholesale.This capacity is on top of what is now being called Délifrance 1 – the existing site that employs 130 people, producing 60 different frozen speciality breads from scratch. The major change, therefore, is that the company can now supply baked products fresh into stores, rather than having to bake them via third-party bakeries, giving it much more control over production and availability. It also offers a stronger foothold in the wrapped morning goods category, serviced by plant producers.The major reason for opening the plant was to bake off products for Waitrose’s own-label packaged Viennoiserie. “We wanted to offer something different for the retail market, especially Waitrose,” says Dobbie. “We thought that, with their reputation, their bread fixture should be different and we said we were prepared to put in a new bakery to deliver it.”Now the capability is in place, Dobbie says the longer-term plan is to extend its supply into other retailers. “Our first priority has been Waitrose, which has been very supportive and committed to growing our retail business. We can then look at going further into other retail partners or, with the addition of an in-line freezer on-site, provide thaw-and-serve products for foodservice.”The major differentiator in this highly competitive marketplace is the French origin of the products, allowing retailers to make provenance claims on-pack, says Dobbie. Teresa Lindley, category controller of bakery for Waitrose, tells BB that the provenance of the product – which is shipped in pre-proved and frozen from France – fits the retailer’s plans for its packaged morning goods.”We have taken Délifrance croissants and pains au chocolat for two to three years,” explains Lindley. “Délifrance has the process in-house. It’s a product that is made in France, it’s authentic, and it’s now baked-off by Délifrance, so it really is a fresh product made to the highest standards.”For Dobbie, the move complements its existing in-store bakery offer, because it can now provide products that appeal to a different consumer – those who buy packs to take home for weekend consumption.”We now think we have the best of both worlds, because we can take authentic, high-quality French products, and then add value by baking them and distributing them fresh in a convenient plant bakery format,” he says.The next step will be adding on extra shifts to build capacity at the first unit, before eventually branching into the other two units. “We’re very excited at the way things have gone and I would hope that, by this time next year, we’re on our next phase of investment,” he says. “I’ve noticed a spring in people’s steps around the place, because the investment shows that we’re going places.”—-=== Going shopping for new kit ===”The new production site is not fully automated,” says MD Ian Dobbie. “The way to add value to products is flexibility, so we opted for a degree of manual handling and have employed 25 new staff.”New factory equipment includes:l an Acrivarn prover, custom-built to take 80 racks; an Acrivarn egg washer for use with free-range eggs; and an Acrivarn cooling systeml five MIWE two-rack roll-in ovens perform six bakes per hour of various productsl Loma metal detectors, which ensure no unwanted metal enters the productl a Fuji horizontal form-fill packaging machine that is belt-driven as opposed to chainl a Markem smart data coder puts on the vital bar code and other information.—-=== Pushing provenance ===Délifrance is celebrating the 25th anniversary of its brand in the UK this year and the provenance of its French-made product is playing a key role in its future market positioning. The firm is a subsidiary of the French Nutrixo group, which is partly owned by farming co-operatives and partly by its own employees. Indeed, every employee has a chance to buy a share in the business, if desired. “This gives it an entrepreneurial feel, as employees then have an interest in the business and its success,” says Dobbie.Nutrixo has milling and production operations, which, together with its connections to farming co-operatives, give it complete control over the supply chain, from developing new varieties of wheat for baking, to training the next generation of craft bakers at the Ecole de Boulangerie et de Patisserie de Paris. It also has its own internal certification process for full traceability. The products to be baked-off in the new Wigston facility are produced and frozen in Bethune, northern France, one of five Viennoiserie factories in the group, each making different products.Having total traceability of supply is paramount in today’s marketplace, states Dobbie. “More importantly, it gives us a confidence in the consistency of the products. And for that you need a reliable source. That gives us a strength against some of our competitors, who buy in from a variety of sources; we know where all ours come from and that’s our unique point of difference.”The firm’s best-selling product in the UK is its Charentes croissant – made with Charentes butter from Normandy. All the products use the group’s Grands Moulins de Paris flour. French miller Sebastien Canceil, from the firm’s Euromill Nord in the Champagne region, will be travelling to Leicester over the next two months to aid the transition of the new wheat crop through production.l Délifrance has launched a Jumbo Pain au Chocolat (pictured), with a double bar of dark chocolate, aimed at providing convenience for caterers, cafés, sandwich bars and hotels. Together with the Délifrance Viennoiserie range, it can be baked from frozen in a preheated oven at 175?C for 15-18 minutes.last_img read more

Price of average grocery shop sees deflation

first_imgGrocery prices in July fell by 1% compared to the previous month, according to groceries website After a small rise in June, which was the first increase in price this year, prices fell from £86.84 for an average basket of products in June to £86.11 – a weekly saving of 73p.The same basket in July 2014 was 6% more expensive at £91.39, resulting in savings for shoppers of more than £5. The tracker monitors the cost of the same 35 commonly bought products each month.The products that decreased the most in price in July compared to June were bananas (-4%), fresh peppers (-4%) and tomatoes (-3%). The items that increased the most in price in the last month included broccoli (3%), mushrooms (3%) and deli bacon & ham (2%).The most popular ice creams fell in price in July by 4%. The study of the most popular 40 branded ice creams show significant drops compared to July 2014. Savers can cool off with Cornetto Mint Cones (down 18% to £1.51), Oreo Vanilla Ice Cream Cones (down 17% to £1.79) and Magnum Mini Double Caramel & Double Chocolate (down 16% to £2.74).Gilad Simhony, chief executive of mySupermarket, said: ‘The last year has seen a huge fall in the cost of grocery essentials and a weekly saving of over £5 will be welcome news for shoppers who continue to look for the best value when comparing prices.“Out of the 35 products that make up our weekly basket only apples and baked beans have increased. Regular buyers of vegetables and chicken should be particularly pleased as these products have fallen the most in the last 12 months.’’last_img read more

Notre Dame Food Services introduces changes

first_imgEric Richelsen Notre Dame Food Services (NDFS) implemented many changes to start the year, including the adoption of new policies that work towards making food services on campus more health-conscious, as well as increasing overall campus sustainability efforts.Chris Abayasinghe, director of NDFS, said plans for this year’s changes began with evaluations performed at the end of last semester.“Annually, we review how our students are utilizing the meal plan, the popularity of menu offerings, hours of operation, and make changes,” Abayasinghe said in an email. “This year, we increased our commitments to sustainable foods, made available a new meal plan offering in collaboration with our partners in athletics and sought to institute practices to divert trash from the landfill. Additionally, we increased the amount of Flex dollars available for use at our on campus restaurants.”Abayasinghe said that preparations for implementing the changes involved cooperation of efforts between multiple departments, all ultimately aimed towards both increasing campus sustainability efforts as well as benefiting local businesses. The changes will affect on-campus eateries as well as North Dining Hall (NDH) and South Dining Hall (SDH)“The changes with reusable bags at Grab ’n Go were the result of working with the Office of Sustainability and student senate. This included surveying the student body last semester and running an awareness campaign to help educate how many bags were discarded annually. Linda Kurtos, my colleague in the Office of Sustainability, along with her staff, assisted my team on campaign roll out and survey data review. By doing so, we were able to shift our spending to support Prairie Farms — a cooperative that sources its milk from local Indiana family farms.”At the center of changes to food services this year is the Green Plan, which, according to Abayasinghe, is “aimed at filling a gap in service flexibility.” Under the Green Plan, which combines “a component of on-campus and off-campus spending” and does not replace any previous plans, $315 in Domer Dollars and $315 in Flex Points are placed on the participating student’s ID card. The student is allotted up to 14 dining hall meals per week, and as with the defaulted Gold Plan, unused Flex Points will carry over from first semester to second semester, and expire at the end of the school year in May.According to the Notre Dame Food Services website, students may request to use the Green Plan in place of the Gold Plan by submitting an email via their student email account to [email protected] within the first two weeks of each semester. In the email, the participating student should write ‘Change to Green Plan’ in the subject line, and include with your name and ndID ‘90’ number in the body of the email. The cost to upgrade to the Green Plan is $242.50 per semester, which will be charged to the student’s student account.Both dining halls and campus retail locations have updated menus, Abayasinghe said.“As an example, at Au Bon Pain, we now feature antibiotic-free meats and feature local produce (when seasonally available) in addition to prominently displaying caloric info on the menu signs,” he said, “At Decio, our chefs have increased the availability of vegetarian and vegan menu entrees.”“The dining halls routinely evaluate the popularity of the weekly menu cycles and adjust as needed. This week, we are bringing in Celebrity Chef Jehangir Mehta to host theme dinner events at NDH and SDH and train our staff in more plant forward food menu-writing and preparation techniques.”At Grab ’n Go, gluten-free sandwiches are being offered daily for the first time, and disposable brown paper bags have now been replaced by reusable bags which may be purchased at the Grab ’n Go desk or at the Huddle for $1.20. Cash, Flex Points and Domer Dollars are all accepted forms of payment.According to the Food Services website, Styrofoam cups will also no longer be available in the dining halls in an additional effort towards raising sustainability.Student reactions to the changes have generally been positive.“At [Au Bon Pain] I really enjoy the fact that they put the calorie counts on their sandwiches just so you know how healthy everything is and exactly how many calories you’re getting,” sophomore Stephanie Mellert said. “In New York they have a similar policy and it just really helps people eat a lot healthier and make better life decisions.”One negative reaction, however, has been to Grab ’n Go’s implementation of reusable bags, which some students believe will not realistically be purchased and used.“In terms of Grab ’n Go, I like the whole idea that they’re trying to go green and save paper, but at the same time I don’t think it’s realistic that students are going to pay for a bag when they have a backpack,” sophomore Brigid Walsh said. “So mostly people, at least from what I’ve seen, kind of carry the food in their arms and sometimes depending on what you get that can be a little bit difficult.”Abayasinghe said NDFS has more changes planned for the year but will also be reassessing and possibly adjusting already-implemented changes based on student feedback.“We are looking at launching a composting pilot program and other waste diversion measures this year,” he said.Tags: Food Services, grab ‘n’ go, NDH, SDHlast_img read more

Professor examines legacy of JFK

first_imgAt the University Park Mall in Mishawaka on Thursday, Saint Mary’s political science professor Sean Savage lectured about his new book, “The Senator from New England: The Rise of JFK.”Savage was accompanied by 2014 political science alumna Sophia Schrage, and he thanked Schrage in the preface of his book.“I thanked her for her typing skills and her other help,” Savage said. “She was my student helper for two years during her junior and senior years, and after an extensive search I found somebody who could read my handwriting. She was a very big help in helping me get the manuscript together and getting it ready for the publisher.” Caitlyn Jordan | The Observer Saint Mary’s professor of political science Sean Savage speaks about his new book focusing on the life and political career of John F. Kennedy on Thursday at the Barnes and Noble in University Park Mall.Savage said one of the reasons it took him an extended period of time to research the book was because he wanted to go beyond the Kennedy Presidential Library.“My experience with all the different presidential libraries … is the Kennedy library is at the times the most secretive and hardest to get the information I’m looking for,” Savage said. “I did research starting in 1988, at the Roosevelt Library. So there’s Roosevelt, Truman, Eisenhower, Kennedy and Johnson, five libraries.”Savage said he looked at multiple sources including the archival sources of Boston College, Boston University, Massachusetts’s Historical Society, the Manuscript Division of the Boston Public Library, the papers of Ed Muskie, papers of Sherman Adams and papers from Dartmouth College because he wanted to diversify his sources.“I wanted to get the largest number of … helpful, primary sources outside of the Kennedy library,” Savage said.What he found from all of his sources, Savage said, was that Kennedy pitched himself as a New Englander from the very beginning of his political career, thus the title of his book.“The whole title of the book is the ‘Senator from New England.’ Why didn’t I say Massachusetts? It’s because what I found out is early in Kennedy’s senate career, he was already pitching himself as a regional political figure, not just a state-wide one,” Savage said. “Partly of course was simply to win the election in 1952 — the 1952 senate race. He was already a congressman from the Boston area.”Savage also said timing was important in politics, especially for Kennedy.“It’s not just a matter of how talented are you, or how ambitious are you or how you want to run for this particular position, but are you the right person at the right place at the right time,” Savage said.Kennedy was Catholic, which made him one of the most attractive candidates for Lyndon B. Johnson to join forces with in the 1960 election, Savage said.“In 1956, it showed that only 51 percent of Catholics voted Democratic for president and this stunned the Democratic party. … If you can’t get the Catholic vote, you can’t win, … you have to have a Catholic running mate, so Johnson’s view of Kennedy was that he would be the most attractive, feasible and Catholic running mate for the 1960 campaign.”Savage said pictures of Kennedy with priests and nuns were taken during his campaign to help win Catholic votes.“The beginning of the general election campaigns in 1952, Kennedy was making the rounds at various festivals,” Savage said. “One of the things that I tell students is that as he was getting ready to run for president in 1960. … There were a lot of pictures of Kennedy with priests and nuns, students in Catholic school uniforms.”Savage also tied Pope Francis’ first visit to the U.S. to Kennedy’s Catholicism and contemporary fears about papal influence.“With the pope’s current visit to the United States … I had to mention this that right before the 1960 Democratic National Convention open in Los Angeles, Harry Truman answered the question of a college student, ‘Are you afraid if John F. Kennedy becomes President, the pope will take over the White House?’ And Truman supposedly said, ‘Well it’s not the pope that I’m worried about, it’s the dad.’ Truman always saw Joe Kennedy [JFK’s father] as pulling the strings on his son, the puppet.”Savage also spoke about Jackie Kennedy, who loathed politics, he said. However, she was popular on the campaign trail because she spoke multiple languages, he said.According to Saint Mary’s website,“The Senator from New England: The Rise of JFK” is Savage’s fourth book. His other books include “Roosevelt: The Party Leader, 1932-1945,” “Truman and the Democratic Party” and “JFK, LBJ and The Democratic Party.”Tags: JFK, John F. Kennedy, Sean Savagelast_img read more

Conference on tourism: Istria yesterday, Slavonia today

first_imgGOURMET SLAVONIJA, BARANJA AND SRIJEM Program GOURMET SLAVONIJA, BARANJA AND SRIJEM1. Michelin & Gourmet Slavonia – cooking show and other workshops for caterers – gastro and eno workshops for caterers from Slavonia, Baranja and Srijem and other interested parties; themes of interpretation of tradition, tapas in the Slavonian way, season on the menu, food aesthetics, sweet Slavonia; wines of Slavonia and the Danube region; culinary final France-Croatia: French Michelin chef Lionel Levy, chef of Hotel Osijek and Croatian national football team Tomica Đukić (Russia 2018); partner Association of Chefs of Osijek-Baranja County – Ivan Đukić, Andrej Kristek; wine – Mihael Tomić, Taste of Croatia / EU project Gourmet CroatiaTime and place: 17.10. Wednesday / 10.00h – 15.00h / Museum of Taste, Osijek2. Cooking show at the Osijek market in cooperation with the Osijek Market: Osijek-Baranja County Chefs Association prepares a fresh lunch for citizens with the promotion of the philosophy “from the field to the table”, short supply chains and connections with tourism / EU project CAMARG (JU County Development Agency Osijek-Baranja County)Time and place: 18.10. Thursday / 10.00h – 12.30h / Osijek Market 3) Wine event “Evening of wine and art” ( and place: 20.10. Saturday / 18.00h – 00.00h / Kazamat, Osijek 4)Gourmet week Slavonia, Baranja and Srijem according to the principle of restaurant week, menu offer with signature at lower and higher menu price (75,00kn / 120,00 kn) with wines from Slavonia and Podunavlje as two official wine regions, 19-28.10.2018.Time and place: 19.10. – 28.10.2018. / restaurants from the area of ​​Osijek-Baranja and Vukovar-Srijem counties: Restaurant of Josić winery, Winter port / Hotel Osijek, Restaurant Waldinger, Krčma kod Ruže, Hotel Đakovo, Restaurant Sokak, House of Dida Tunje and others. Slavonia is waking up more and more as a tourist every day. It is not a question of whether tourism in Slavonia will develop in 365 days and be a counterpart to the sea, but it is only a matter of time. Whether it will be in 5, 10 or 20 years, and that depends only on ourselves.One of the prerequisites is education, gathering of the profession and exchange of ideas and knowledge. This is exactly the goal of the tourist conference: Istria yesterday – today Slavonia, organized by the Voice of Slavonia, which will be held in Osijek, October 19. 2018 at 11.00 at the Museum of Taste.The conference is being held as part of a new great story, Gourmet Week – Slavonia, Baranja and Srijem (October 17-28).The intention of the organizers is to transfer the experience of those who worked in the mid-90s on the development of tourism in the interior of Istria, to people in Slavonia who are engaged in the production of indigenous products, renting apartments, family owners who are engaged in providing tourist services , hoteliers, restaurant owners, wineries, fruit brandy producers…center_img The ultimate goal would be to apply as much as possible the “recipe” of tourist success in the interior of Istria to Slavonia, Baranja and Srijem, to avoid wasting time, wandering and mistakes of people who are now engaged in some form of activities close to tourism, says Igor Mikulic, journalist and the editor of Glas Slavonije and adds: “In the interior of Istria in the mid-90s there was a demographic problem – people emigrated from rural areas and old towns in search of work. Very similar things have been happening in Slavonia, Baranja and Srijem, especially intensively for the past five years. The emigration of the population in Istria was stopped in an excellent way – with the development of tourism in its various forms – wine tourism, rural tourism, gastro, hunting, cycling lot Gradual growth of the offer, the number of guests grew… The competitiveness of the tourist offer also developed. Old, abandoned family homes were renovated by people and turned into holiday homes. At the same time, the number of producers of various products grew, such as cheeses, olive oil, various delicacies, truffle products and dishes, and especially winemakers… Producers could sell their products on the doorstep, or in tasting rooms to guests who came to them. A closed circle was formed in which everyone was satisfied – producers, caterers, hoteliers, renters and certainly guests. Today, the interior of Istria is an economically developed area where people live well. “ Mikulic points out.Participants of the conference Istria Yesterday – Today Slavonia will talk about their experiences, the problems they encountered, the ways in which they solved these problems in creating this positive story. “Tourism in Istria, as well as in Slavonia, Baranja and Srijem is not a goal, but an excellent way to reach the goal – the prosperity of the whole area “Concludes Mikulic.The conference and Gourmet week take place on the eve of the Croatian Tourism Day on Hvar, where Slavonia will be promoted as the host of DHT in 2019.Gourmet week Slavonia, Baranja and SrijemGourmet week Slavonia, Baranja and Srijem is a completely new project that would promote the gastronomic offer of this area, which is just one of the most important assets of the tourist offer. Numerous restaurants would be included in the event, and Gourmet will be promoted during the week in the east of Croatia for an extremely short journey of food from the field to the table, and certainly the Osijek market. Old and local dishes, restaurants and their offer will be promoted, and certainly the people responsible for creating these dishes.last_img read more