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D’Angelo, The Roots, And More To Perform Prince Tribute At BET Awards
The 2016 BET Awards are going down this Sunday, June 26 at 8PM EST, and will include a very special tribute to Prince. Early this morning, on the Purple One’s birthday, the network revealed the specific performers with a video announcement that included an initial lineup of The Roots, D’Angelo, Sheila E., Janelle Monae, and others.While musicians have been paying tribute to the legend worldwide, this certainly isn’t the first televised performance. Madonna honored Prince at last month’s Billboard Awards, performing “Nothing Compares 2 U” and “Purple Rain” with help from Questlove and a surprise special guest appearance from Stevie Wonder, which you can watch here. Happy Birthday, Prince!Learn more about the BET tribute here.
The Haitian partnership
When a devastating earthquake struck Haiti on Jan. 12, Louise Ivers narrowly escaped a building as it crumbled around her.As it happened, Ivers, an assistant professor at Harvard Medical School (HMS) and clinical director in Haiti for Partners In Health, was in Port-au-Prince to discuss disaster preparedness. Soon she was tending to acute injuries in a local hospital. She also had to take quick action when needed, such as providing urgent, life-saving surgery to a man without easy access to an operating room or anesthetics.Such moments illustrate the “living links between Harvard and Haiti,” said Paul Farmer, co-founder of Partners In Health, a Harvard-affiliated aid agency, during a noontime address to the Harvard medical community today (Feb. 11). The discussion, titled “Harvard and Haiti: A Collaborative Response to the January 12 Earthquake,” included other tales displaying the fortitude of the Haitian people, the responsiveness of the Harvard community, and the power of partnership.But the talk also focused on potential.“What is the role of the American research university in addressing the great social problems of our time?” asked Farmer, HMS Maude and Lillian Presley Professor of Social Medicine. “How do we solve the problems of poverty, privation, inequity, and disasters, both natural and unnatural?”The answer, according to Farmer and a cadre of panelists, is to act strongly. “To do global health, we have to do global health,” said Farmer. That is, he said, the only way to get at the root of international health care problems is to examine them in the process of delivering health care around the world.Farmer described his approach in medical terms. To make a diagnosis, he said, “You have to do the physical exam yourself.” Having spent the past 25 years providing and examining health care in Haiti, Farmer characterized the current situation as “an acute injury on top of a chronic condition.”As for prescriptions, Farmer also took a page from the clinician’s handbook: “Plans for patients, if they are to succeed, must be plans made with the patient.” In the past, he said, there have been too many recommendations for Haiti, and too little done to strengthen the hands of the Haitian people.Haiti has long suffered from health and poverty problems. Now, with government buildings reduced to rubble, with its only public teaching hospital in ruins, with 225,000 homes destroyed and millions of people in need of food and clean water, action is imperative. But, according to Farmer, such action must come in harmony and cooperation with the Haitian people.“A university like ours can offer its own brand of pragmatic solidarity and set the highest standards for research, teaching, and service,” Farmer said.More than 500 people attended the session, including Harvard President Drew Faust and HMS Dean Jeffrey Flier, who both gave introductory remarks; Provost Steven E. Hyman; and Dean Julio Frenk of the Harvard School of Public Health. Panelists included Ophelia Dahl, executive director of Partners In Health, and HMS instructors in medicine David Walton, Claire Pierre, and Koji Nakashima. Walton and Nakashima are also Partners In Health physicians.The event was part of the Talks @ 12 series, periodic lunchtime discussions featuring faculty members and special guests who speak to the Harvard medical community.
Professor discusses thesis project turned iconic Grotto fountain
While approaching the Grotto, several things might catch your eye: the imposing rocks, the hundreds of white candles or a trickling fountain on the left. This fountain may not be the most iconic part of the Grotto, but it has its own stories from seven decades of keeping watch over visitors.The fountain was made in 1943 by William Schickel, who completed the project as a thesis for his Bachelor of Fine Arts degree at Notre Dame. The original fountain was built using concrete, stone and terrazzo, but was remade in bronze this summer during a period of general renovations for the Grotto site.The fountain’s name is uncertain, though some people call it the “Trinity Fountain,” or “Living Waters.”Fr. Austin Collins, a professor in the Department of Art, Art History, and Design, does not call the fountain “Living Waters,” but is more inclined to agree with that imagery.“The images of water; the washing of the feet, the calming of the storm, the woman at the well, are just images of water and making a fountain,” he said, referring to the three artistic representations on the sides of the work.Regardless of the name, Collins says the fountain and the Grotto around it hold a special place in the hearts of all who visit.“It’s really been a place of pilgrimage,” he said. “Whether you’re Catholic, or whether you’re Christian, or not, you see people down there. It’s a sacred, holy place.”A letter written by Dr. Tom Dooley, an alumnus who cared for ill, impoverished children in Asia, defends Collins’s characterization. The letter, written while the author was gravely ill in Asia, is memorialized in a plaque on the site. It reads in part:“How I long for the Grotto … especially now when there must be snow everywhere and the lake is ice glass and that triangular fountain on the left is frozen solid. … Knowing prayers from here are just as good as from the Grotto doesn’t lessen my gnawing, yearning passion to be there.”Tags: fountain, Grotto, Living Waters fountain, news podcast, The Grotto, Trinity Fountain
Paraguayan Parlasur Legislators Uneasy About Argentine Nuclear Plan
By Dialogo March 31, 2011 Paraguayan Parlasur legislators have expressed their concern about an Argentine plan to install a nuclear plant in the border province of Formosa, near the Paraguayan capital, according to a declaration made public on 29 March. If the plan comes to fruition in the border area, “it will constitute a serious threat to public health and to the surrounding ecosystem, due to the risks entailed in an energy source with these characteristics,” according to the declaration. The group of legislators expressed concern about the nuclear plants already in existence in both Argentina and Brazil, two in each of those neighboring countries. They recalled that some countries, such as Venezuela, have suspended nuclear-plant construction projects, and others have taken very old plants, which would not be able to withstand failures or accidents, out of service. At the same time, at the opening of an international meeting on renewable energy, Paraguayan Environment Secretary Oscar Rivas reminded his audience of the tragedy experienced by Japan in relation to its nuclear plants and recalled the risks of atomic energy, still not overcome. Parlasur is the deliberative body of Mercosur (Argentina, Brazil, Uruguay, and Paraguay).
The Florida Bar and its sections talk money
February 15, 2005 Senior Editor Regular News The Florida Bar and its sections talk money The Florida Bar and its sections talk money At issue is the complex way revenues are handled and sections are supported by the bar Gary Blankenship Senior Editor The touchy topic of the financial relationship between The Florida Bar and its sections got a thorough airing at the Board of Governors January 28 meeting, ending with a promise to make a final decision on changes at its next meeting.At issue is the complex way revenues are handled and sections are supported by the Bar, and whether the existing arrangement, which has been in place for about 15 years, is fair.The process began about two years ago with a special task force appointed by then-President Miles McGrane. That action came as the Bar was losing large amounts of money supporting the sections, most of which were making money.Although the situation has improved, Bar leaders are still concerned while section officials have been sensitive to changes that could cost them money or members.“In my opinion, no change is not an option,” said Bar President Kelly Overstreet Johnson. “We have to do something. The question is how we do it. There is a lot of erroneous information out there and a lot of misunderstanding. I don’t think there is any real problem with subsidizing sections to a certain level; but the real problem comes when you’ve had the big losses we’ve had.”She added, “This [task force] was not designed to shove anything down anyone’s throat. This has been going on for two years. That said, we have to bring this to a close.”The president said the January meeting was to bring the issues and background to the board for discussion, with the goal of having the board make a decision at its April 8 meeting in Tallahassee.As for the sections, “the level of animosity is unbelievable,” said board member Gary Leppla.CLE programs are one aspect of the financial arrangements. Budget Committee Chair Jerald Beer, who served on the special task force studying the issue, noted that sections get 12.5 to 20 percent of the gross revenue from CLE and the Bar gets the rest and pays all of the expenses. In some recent years, the sections overall made hundreds of thousands of dollars from CLE, while the Bar lost upwards of $250,000.Continued improvements in CLE operation in the past two years produced a profit for the Bar, but there are other costs.The Bar gets up to $12.50 of each section member’s dues to pay its administrative and support expenses, but that has not proven to be nearly enough.The Bar has lost money on administrative costs (providing section coordinators and other direct support costs) in an increasing amount, going from $367,458 four years ago to $528,396 last year. Over the same period, general administrative costs (known as G&A) which include computer, personnel, accounting, and other services, have increased from $311,808 to $360,322.According to Bar figures, the Bar lost almost $641,000 (including $250,000 on CLE programs) supporting section operations for the fiscal year that ended June 30, 2002, although that declined to a bit over $250,000 for the fiscal year that ended June 30, 2004.Beer noted that about 29,000 Bar members hold 50,000 memberships in the various sections (those figures, along with the fiscal numbers, do not include the Young Lawyers Division, which has a separate financial arrangement with the Bar). That means, he said, that the 46,000 Bar members who do not belong to the sections are subsidizing section operations.The task force has looked at several options, including increasing section dues with the Bar getting up to $16.50 a member, ending a discount that sections get for using Bar internal services— such as printing — or charging the sections more for administrative services if those exceed CLE profits by a certain amount, Beer said. But sections rejected those proposals.Council of Sections Chair Marsha Rydberg said she looked at various solutions — including a cap on administrative expenses — but at the council’s January 22 meeting, the sections voted to advocate no change.Rydberg said the sections have several reservations. One is that while the Bar is concerned about the administrative costs, those are entirely under the Bar’s control, with the Bar hiring and paying section coordinators and deciding how much computer, accounting, and other services are worth.Sections are also worried, she said, that the Bar sees their aggregate of $2.5 million of reserves as a potential source of Bar income.And Rydberg questioned whether it was fair to allocate G&A costs to sections since many other Bar operations, such as meetings and conventions and lawyer regulation, don’t pay their G&A costs out of income, and those costs are then subsidized with members’ dues.Calculating G&A can also be unfair, she said. Sections that hire lobbyists and are active in other ways have bigger budgets, and hence are assessed a larger portion of G&A. Often donations that sections get fund extra activities, which are also counted in the allocation. Such practices, Rydberg said, actually offer a financial incentive for sections to be less active and not to seek outside sponsorships.Another difficulty is a few sections actually are profitable for the Bar, with CLE revenues more than offsetting CLE, administrative, and G&A costs, Rydberg said. Those sections would be unhappy with a section dues increase or other levy and such an action could pit section against section, she warned.Profitable sections might also be encouraged to leave the Bar and operate as an outside independent group if they saw themselves victimized, Rydberg said.But board members said they want to protect Bar finances from a spike of expenses similar to two years ago.“I want to see a plan that is going to make The Florida Bar whole,” said board member David Rothman. “I don’t care how you do it, just put together a plan. . . and get the sections to vote. The Bar shouldn’t be losing money when the sections are making money.”Board member Gwynne Young said she was in support of continuing some Bar subsidy of sections, but stated a reexamination was in order because it had been around 15 years since the issue was looked at.“The time has come to see if we’re still subsidizing at the right level,” she said.Young also said she liked the idea of crediting Bar profits from section CLEs against section G&A costs, adding, “If they do their job on CLE, there would be no [additional] assessment to them.”Board member Jesse Diner said he was concerned that the sections don’t want any changes to prevent another year like 2002, when the Bar, besides its administrative subsidies, lost $250,000 on section CLE operations, while sections made a $359,000 profit. “They want the profits and the Bar to pick up the losses,” he said.President Johnson said, “The key is that we communicate with our sections. We are not trying to do anything bad to them. We are simply trying to make this equitable. A lot of the problem is from a lack of understanding or misinformation.”Beer said the board will get a variety of options at its April meeting, and Johnson urged board members to discuss this issue with sections, but also added it’s time to resolve the issue.“It would be my intent that we decide this in April,” she said. “Two years [working on the issue] is long enough.”
CFO Focus: 8 ways your accounts payable process leaks and …
This post is currently collecting data… ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Today’s companies put huge efforts into negotiating the best terms with their suppliers. Procurement teams regularly spend weeks or months going back and forth on contract terms and volume discounts to get the most bang for their buck.Too often, these savings aren’t realized. Suppliers may ignore the negotiated terms when invoicing, and accounts payable teams, faced with a deluge of invoices and limited time to get payments out the door, only sample select transactions and only do basic two- or three-way matching of volume and price. This inevitably means costly invoice problems fall through the cracks—from mismatched invoice and contract terms, to unapplied discounts, to completely bogus charges, and more.Optimizing your AP process may seem like a big undertaking, but it’s much easier than it might seem, and worth the effort. According to the International Association of Contracts and Commercial Management, companies that work to improve controls over invoice payment will see a return of more than 4% of invoice value.Even if you’re ready to improve your AP process, a pesky question remains: How do you actually do it? Once upon a time, it would have been necessary to hire more people to check every transaction. But today, technology can provide a crucial and cost-effective assist for overstretched AP teams. This is placeholder text continue reading »
Nearly 4% LIRR Fare Hike Proposed by MTA
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York The MTA has proposed raising Long Island Rail Road ticket prices up to nearly four percent as part of a series of fare and toll hikes planned over the next two years.The proposed LIRR fare hikes tops out at 3.75 percent, which translates to up to $15 monthly ticket increases or $6.75 weekly ticket increases for the longest trips, the Metropolitan Transportation Authority announced Wednesday. Some single-trip LIRR fares could jump as much as six percent, but not by more than 50 cents, the agency noted.The MTA board will vote on the proposal in January, following a series of eight public hearings—including one on LI. If approved, the hikes would take effect on March 19, 2017.The proposed fare hikes are the same for the LIRR as they are for Metro-North. The MTA also proposed increasing New York City subway and bus fare from $2.75 to $3. Drivers may also see tolls increase from $8 to $8.50 for the Queens-Midtown Tunnel and $16 to $17 to cross the Verrazano-Narrows Bridge, for those ineligible for resident discounts.MTA officials said the fare and toll hikes are needed to keep the transit agency’s budget balanced. The hikes were broken up over the course of several years to make them as small as possible, they said.The lone public hearing on LI for the proposed fare hikes is scheduled for 5 p.m. Dec. 7 at the Hilton Long Island, located at 598 Broad Hollow Rd. in Melville. Those unable to attend can have their comment video recorded at the Hicksville LIRR station from 6-10 a.m. Dec. 13 or the Ronkonkoma station from 6-10 a.m. Dec. 15.LIRR riders can also submit their comments through the MTA’s website, mta.info, where a chart outlining the specific fare hikes for individual train stations will be posted at a later date. Or, riders can also mail their comments to MTA Government Affairs, 20th Floor, 2 Broadway, New York, NY 10004.
Michelin chefs in Opatija revealed the secrets of success
Famous chefs Michelin Lionel Levy and Filippo Saporito arrived in Opatija at the invitation of the Croatian National Tourist Board as part of the Croatia 365 Gourmet project and shared their knowledge of masterpieces and trends in the kitchen.After a successful workshop in Split, culinary virtuosos Lionel Levy, head of three restaurants at the InterContinental Hotel Dieu in Marseille and Filippo Saporito, head chef and co-owner of La Leggenda dei Frati near Florence, shared their knowledge with Opatija’s caterers at a workshop in Hotel Ambassador. Two world-renowned Michelin chefs arrived in Opatija at the invitation of the Croatian National Tourist Board as part of the Croatia 365 Gourmet project, which introduces caterers to world culinary trends in gastronomy.Chef Levy, known as the leader of the new Mediterranean cuisine, who learned the craft from internationally renowned chefs such as Eric Fréchon and Alain Ducasse, presented himself with a traditional French dish bouillabaisse, but prepared in his own, modern way. It is a kind of fish soup with a modern name Milk-shake bouillabaisse. “By the way, I am a supporter of the traditional, but in a different, innovative way. This is what I like in Croatia, which is a country of authentic regions where your chefs should really take care of that heritage, but also give it a breath of ‘freshness’. As a concrete example, I would like to single out your dishes under the baking lid, which are excellent, but which can be even more interestingly prepared in a new, more modern way. I return to Croatia every year, and next time I will try to convince your chefs of that possibility as well. ” announces Levy.I always teach young chefs and advise them to use the highest quality ingredients and to work hard, Levy points out, adding that this is a forum for success. “Only hard and persistent work can earn you a Michelin star. When preparing meals, try to stick to three to four basic flavors and do not overdo it, he advises. It also has several ingredients without which it ‘can’t’. Citrus, marjoram and allspice d’Espelette are three ingredients that give dishes an irresistible note and are irreplaceable in my kitchen. ” reveals a famous chef who claims to eat all the food, and advocates local ingredients in the preparation. “My region is my refrigerator. The most important thing is to respect the country and work with local products. You can’t thrive in the kitchen if you don’t master regional recipes – it’s part of the culture, without that the country’s identity is lost“Concludes Levy.Photo: HTZItalian colleague Saporito, who advocates an ethical approach to cooking, ie the use of the best local ingredients you have in your country, grown in an organic way, made one of the ten courses that he normally offers in his restaurant. The dish is based on cod, but what was most intriguing was its tendency to make meals in plastic, vacuum-packed, heat-resistant bags. “To is something that has been a growing trend in culinary art for the last ten years. Cooking in this way retains all the flavors of the food because the flavors do not evaporate. Also, dishes prepared in this way, such as soups, can be stored in the refrigerator for a long time, are hygienically protected and will not touch other foods. It is also worth mentioning the economic advantage of this kind of cooking, more specifically, from a kilogram of steak cooked in this way and finally thrown on the grill, you will get 950 grams of pure meat because the weight will not be lost by evaporation. 2 pointed out Saporito. Prominent sommelier Mira Šemić and Sandi Paris, a four-time winner of the national championships of the best sommelier who represented Croatia at numerous European and world sommelier competitions, explained that a good bite does not go without a good drop of wine, and that they agreed on several important items: white before black , dry before sweet, light before dark, lighter before heavier, cooler before that at room temperature. Although, they emphasized, wine should not be enslaved by rules like the one that richer red wines are always drunk with prosciutto. ” Wines and dishes can be paired in the most diverse and surprising ways, but if you are in doubt – rose goes with everything, while with dishes with cognac you will never go wrong with orange wines ” emphasized the charismatic Mira Šemić.Detailed insight into world culinary trends, but also into local cuisine, which can be part of high gastronomy, was rounded off by Elena Schipani, who as a brand manager for food and beverage promotion works for numerous institutions and companies, and who taught guests the best ways to promote. restaurant promotion and management. Michelin stars were also a topic, so the participants learned what they mean, how to reach them and how to preserve them.The workshop in Opatija is the second in a series of four workshops that will be organized in 2017 in Croatia. The last two workshops will be held during the autumn in Osijek and Zagreb. The concept of all workshops is the same and they are primarily intended for chefs. They have an educational role, and the main goal of the workshops is the presentation of top knowledge in the field of eno-gastronomy.
Claude speaks out after being dumped by AFTV for racial slur during Arsenal’s defeat to Tottenham
Claude speaks out after being dumped by AFTV for racial slur during Arsenal’s defeat to Tottenham Metro Sport ReporterWednesday 15 Jul 2020 4:24 pmShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link401Shares ‘Unfortunately, what’s happened here is a few days ago in the game against Spurs, I made a comment, my only thing was the timing was all wrong when I made the comment.‘It’s caused a lot of offence to Son and all the Spurs fans, and I want to apologise to Spurs fans and Son for that because of the offence it has caused.‘What can I do? It’s caused a lot of offence and I want to apologise because I admire Son as a player. Advertisement Son is subbed off and Claude says âDVDs going offâ. The constant casual racism towards Son is a joke pic.twitter.com/jOcG6XWbzs— Mo (@thfcmo) July 13, 2020‘I don’t know what to say. I’m going to apologise for that because it’s caused a lot of offence.‘It wasn’t meant in that way. But as it’s caused a lot of offence, and it has, I’m going to apoloigse to you the Spurs fans, and esepcially Son and his family.‘There’s not more I can say than that.‘Me and Robbie have come to an agreement that I’ve come off the channel indefinitely. I have to accept that. Absolutely disgraceful and pitiful response from Robbie and Claude from AFTV. At no point did Robbie point out that Claude made the DVD comment the exact moment Son was being substituted. Glossing over racism once again. Shameful #AFTVOUT #GETOUTOFOURCLUB pic.twitter.com/GIy7dPmaq0— Fun With Flares (@Funwithflares) July 14, 2020‘I will punish myself as well, don’t worry about that.‘I don’t want to say any more. I don’t know what to say more than that because it’s caused a lot of offence. It wasn’t meant in that way. All I can do is apologise, I can’t do any more than that. I’m sorry if it’s caused any pain.’Follow Metro Sport across our social channels, on Facebook, Twitter and Instagram. For more stories like this, check our sport page. Claude would like to say sorry to anyone that was offended by the comment that was made I 100% didn’t mean it in that way but I totally understand why people would get offended. So I sincerely apologise for this.@SpursOfficial @hm_sin7 pic.twitter.com/ZvItllAYR6— Claude and the Bansta’s (@ClaudeBanstas) July 15, 2020 Claude Callegari has been dropped by AFTV after his racial slur towards Heung-min Son (Twitter/AFTV)AFTV’s Claude Callegari has issued an apology after being dropped by the YouTube channel for his racist slur towards Heung-min Son during Arsenal’s north London derby against Tottenham.During AFTV’s live broadcast during the game, microphones picked up Claude referring to Son, a South Korea international, as ‘DVD’.During Son’s substitution during the final stages of the match, Claude was heard saying: ‘DVD’s going off’.The term ‘DVD’ is a London-based derogatory slur aimed at the Asian community, which depicts them as people who sell pirated DVDs on streets and in pubs.ADVERTISEMENTAFTV, which has over 1.1 million subscribers, has confirmed that Claude has been dropped ‘indefinitely’ from their future shows.AdvertisementAdvertisementRobbie Lyle, who started the channel in 2012, also issued an apology for his follow-up video in which Claude claimed that his words were meant as a joke at the prospect of Spurs releasing a commemorative DVD of the game.Claude, however, has stood firm over his intentions and insists his phrasing ‘wasn’t meant in that way’.‘Good morning everyone… well, not good for me but anyway. I want to make an apology,’ said Claude. Comment Advertisement