Anonymous 20. March 2014. at 16:42 ShareTweetShareShareEmail “Warm up” and “Stoilov’s dance” to announce very interesting season Leave a Reply Cancel replyYour email address will not be published.Comment Name Email Website Save my name, email, and website in this browser for the next time I comment. Recommended for you VIDEO: Ristovski is hero of RK Vardar Ne damo im Stepančića! 1 Comment ShareTweetShareShareEmailCommentsMacedonian ambitious team RK Vardar want to make step to the TOP of the European handball in years to come. After some of the players have signed new contracts, club’s boss Sergei Samsonenko thinks how to make even better squad for the upcoming season. Macedonian website Ekipa.mk writes about right backs who are targeted by rich Russian sponsor. They are Spanish NT member Jorge Maqueda and Croatian raising star Luka Stepancic.Maqueda is currently in HBC Nantes, while Stepancic, who was also target of Vive Targi Kielce in the past, plays at Croatian best team RK C.O Zagreb. It seems that there is only one place in Skopje.RK Vardar have currently three players on that position – Spanish youngstar Alex Dujshebaev and two Serbs, Vladimir Petric (39) and Stefan Terzic (21). WORLD HANDBALL RIGHT BACK 2020? Related Items:Jorge Maqueda, RK Vardar 1 Comment
Ultra Music Festival will be only one weekend this year, due to complaints from the city. Because of this, Early Bird tickets for Ultra Music Festival sold out, crashing the server, in less than 5 minutes at $149.95. There were over 200,000 people waiting to buy tickets in the online queues according to the festival. After a “technical blip with the ticketing servers,” an extra set of early bird tickets were put on sale at 4:30PM and sold out in another 5 minutes. The ticketing site switched to Advanced Tickets at $274.95. Those too have now sold out and now GA tickets are 3x the price as yesterday at a staggering $399.95 (before taxes and fees) and VIP tickets are $859.95 (before taxes and fees). Taxes and fees come out to $90.00 for GA tickets and $190.oo making the tickets $489.95 for GA and $1049.95.After you sell your soul, buy tickets here.
According to the BBC, the vacancy left by Arsene Wenger at Arsenal now has someone to fill it. The British outlet reports that Unai Emery will be the man to take over at the London club. CEST Emery was coach of Paris Saint-Germain for the last two seasons where he was taked with winning the Champions League. But after falling short both times, beaten by Barcelona and Real Madrid, he has been replaced by Thomas Tuchel. sport.es 21/05/2018 BBC: Unai Emery, nuevo entrenador del Arsenal Upd. at 23:03 Several names have been linked with the job, such as Massimiliano Allegri, Patrick Vieira, Luis Enrique and Mikel Arteta, Pep Guardiola’s assistant. However, it’s Emery who is set to take charge. IN SPORT.ES The BBC add that Emery is not totally fluent in English, but that will not stop him getting the job. There could be an official announcement as early as Tuesday. Before coaching PSG, Emery worked at, among other clubs, Sevilla, Spartak Moscow and Valencia.
THE best under-14, under-15 and under-16 Youth Girls footballers started their inter-league journey on a wet and windy Wednesday night…[To read the rest of this story Subscribe or Login to the Gazette Access Pass] Thanks for reading the Pakenham Berwick Gazette. Subscribe or Login to read the rest of this content with the Gazette Digital Access Pass subscription.
The First Semi-Final saw St Thomas defeat Eyrecourt by 6-7 to 1-8 to qualify for their first ever County Senior Final. Tommy Devane ReportsAfter the game, Tommy spoke to the St Thomas manager Vinny Healy.Sarsfields needed Extra Time to defeat Mullagh in a classic. Sarsfields winning 2-13 to 1-12. Tommy Devane reportsAfter the game, Tommy spoke to their manager Michael McGrath. Sarsfields and St Thomas will meet in the Lough Rea Hotel And Spa Senior Camogie Final after two outstanding Semi-Finals played in Loughrea on Saturday Afternoon. These were two cracking games and the final might just be a classic in two weeks time. print WhatsApp Facebook Twitter Email
A local solicitor who regularly travels between Donegal and Dublin through Carrickfinn Airport was repeatedly asked for his passport despite being on a domestic flight. Brendan Twomey, from Dunfanaghy, frequently uses the service for business purposes and is regularly brought through immigration customs rather than a domestic channel.According to the Foreign Affairs and Trade website, ‘It is not necessary to have a passport for individual travel within a country but some form of official photographic identification is normally required by airlines before they will permit you to board’. When Mr Twomey challenged immigration on the issue at Dublin Airport on Friday last, immigration officials said they were obliged to protect Irish borders – but Mr Twomey had identification stating he lived in Donegal.Speaking about the ordeal, he told Donegal Daily: “I was actually going to Dublin for the day for business. I checked in at Donegal Airport and I got my boarding card before my departure.Solicitor Brendan Twomey“When you arrive at Dublin Airport you are brought into the immigration hall with the international passengers and there is no separate channel for domestic passengers to go through.“I went up to the desk and I produced my boarding card that said I had come from Donegal. The immigration officer then requested that they see my passport. “Now I told them I didn’t need a passport because I was travelling within the state, but they persisted and I told them I didn’t have my passport as I never travel with my one on domestic flights.“She responded by saying, ‘I am protecting the borders of the state,’ but I wasn’t crossing any borders, I was travelling with my own state and I told her, ‘You do know Donegal is part of the Irish state.’”Twomey was eventually granted access when he showed his driving license but it raises concerns as too why hundreds of domestic passengers every year are being stopped at an immigration centre if they are from the state.Ireland’s busiest airport recently announced plans to spend €900 million by 2023 on an expansion that will allow it to handle up to 40 million passengers a year.Chief executive of Dublin Airport Authority, Dalton Phillips, recently admitted in an interview with the Irish Times, that infrastructure was needed ‘rapidly’ at the airport to stop it from being ‘constrained’. Dublin Aiport was contacted for comment but directed Donegal Daily to the Irish Naturalisation Immigration Services – but the contact provided (www.gov.inis.ie) didn’t work.Local solicitor asked for passport for Donegal to Dublin flight was last modified: September 10th, 2018 by Shaun KeenanShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:Brendan TwomeyCarrickfinnDonegal AirportDublin AirportImmigrationpassport
During the evening hours of July 6, 2017, deputies with the Jackson County Sheriff’s Office were called to the area of Cutting Edge Drive in Sylva by a concerned citizen who had discovered a suspicious bottled object on the side of the road.Deputies arrived and after assessing the suspicious object requested assistance from the North Carolina State Bureau of Investigation.The bottle was collected and treated as an improvised explosive device. The bottle appeared to have been filled with explosive material with a fuse coming out of the top. The bottle was left on the side of the road in a grassy area away from any structures.Investigators are continuing this investigation and are asking any citizens with information to please contact the Sheriff’s Office Crimestoppers at 828-631-1125
Having setup the Social Computing platform for the enterprise, how does IT determine the success of the platform? Should IT be satisfied that one more tool-set is available for the employees to engage with? How does IT calculate the return on investment made in enabling social computing within the enterprise? Should IT continue to invest on this platform? What are the indicators that show that the platform is used for the benefits of the company?There are numerous questions that come to our mind when we think of enterprise 2.0 platform. It is a challenge to calculate the productivity gain resulting from the enterprise social computing platform. I don’t think there a direct formula for “Return on Influence”, an indicator which says “A knowing B through the platform” has helped A solve a complex technical challenge” and reduce the cycle time for the issue resolution. However, we do know that the platform acts as an enabler for collaboration and knowledge management. We may not be able to identify the tangible gains, but intangible gain of connected workforce, reuse of information, preventing re-invention of wheels are significant gains from the platform.At Intel, we do have our internal Social Computing platform. Some of the metrics we track are related to adoption – such as active users (creators, synthesizers, consumers) and “unique visitors”. However, these indicators may not accurately represent the success indicators of the platform. Quality of discussions, impact of these discussions on the users, problem resolutions, agility in solving issues, ability to find subject matters experts quickly could be different parameters which can really show how successful the platform is.As we will start looking into social analytics more, I would like to hear from on how you measure your enterprise 2.0 platform. Do you feel employees are more productive and collaborative through the use of the platform? Or is there a cultural barrier in using the platform to its full potential?
Twitter/@NickPriceKU Kansas made quick work of Montana at the Phog today, scoring an 88-46 win this afternoon. Midway through the second half, with a 33 point lead, Wayne Selden and Carlton Bragg connected for an extremely impressive alley-oop. Selden threw it up from beyond half-court, Bragg slammed it home, and accidentally wound up riding on Montana forward Martin Breunig’s shoulders, to add insult to injury.Carlton Bragg making Montana look foolish with this crazy alley-pop. All smiles inside Allen Fieldhouse. #kubball pic.twitter.com/2QsrGVX3mM— Andrew Baker (@abakesports) December 19, 2015Carlton Bragg out here disrespecting #12. #kubball pic.twitter.com/MfMLYPB6kD— Nick Price (@NickPriceKU) December 19, 2015That dunk brought the crowd to its feet, and rightfully so. Not every day does your team casually throw alley-oops from 50 feet away.
PARIS – Joel Robuchon, a master chef who shook up the stuffy world of French haute cuisine by showing diners the delights of the simple mashed potato and a peek at a restaurant kitchen, has died at 73.A spokeswoman for Robuchon, who for years held more Michelin stars than anyone else in the world, confirmed his death Monday. French media reported he died of cancer in Geneva.Robuchon’s career was one of superlatives. He was named among the best craftsmen in France in 1976, crowned cook of the century in 1990 and chosen to be one of the cooks at the “dinner of the century.”Robuchon was known for constant innovation and playfulness in the kitchen, qualities that made him a revelation to the hidebound world of French cuisine. He built a gourmet empire that included restaurants in Paris, Tokyo, Las Vegas and New York City.“To describe Joel Robuchon as a cook is a bit like calling Pablo Picasso a painter, Luciano Pavarotti a singer, Frederic Chopin a pianist,” cook and food writer Patricia Wells wrote in “L’Atelier de Joel Robuchon,” a book about the chef and his students. “Joel Robuchon will undoubtedly go down as the artist who most influenced the 20th-century world of cuisine.”Many of France’s greatest chefs echoed her tribute.Prominent Michelin-starred French chef Alain Ducasse, who was seen by some as a rival to Robuchon, told The Associated Press that “French cuisine owes a tribute to a man who for more than 40 years has made it shine throughout the world.”“Robuchon was a demanding colleague but this nature was ultimately the solid foundation of our esteem,” Ducasse, 61, added.French chef Pierre Gagnaire, a Michelin three-star chef, wrote on his Instagram account that “the best among us is gone. All my thoughts to his family.”Chef Marc Veyrat, whose restaurant also holds three Michelin stars, called Robuchon the “prince of French cuisine” on RTL radio, adding: “I’m not afraid to say he inspired me.”While Robuchon was no stranger to fancy food — truffles and caviar were among his favourites — his dishes often were described as simple because he preached the use of only three or four ingredients. His goal was always to show off, not mask, their flavours.He started a revolution with his “Atelier” (workshop in French) business model: small, intimate restaurants where diners sat at a counter surrounding the kitchen. They didn’t take reservations and many didn’t even have tables.His goal, Robuchon said, was to make diners feel comfortable, let them interact with the chef and above all, put the focus back on the food. It was partially a rebuke to the Michelin star regime, which awards points not just for technique, but also for ambiance and service.But Michelin, and just about everyone else, gobbled it up. And thanks to Ateliers around the world, Robuchon reached a total of 32 Michelin stars in 2016 — a record — and still held 31 stars this year, including five three-star restaurants.Born just before the end of World War II in the French town of Poitiers, Robuchon studied at a seminary from a young age and considered becoming a priest. But hours spent cooking with the nuns convinced him he had another calling. He got his professional start at age 15 at a local restaurant and by age 29 was running the kitchen and managing 90 chefs at a large Paris hotel.For years, his culinary home was Jamin, a restaurant near the Eiffel Tower that he opened in 1981. The restaurant racked up a Michelin star a year during its first three years — a feat no one had previously accomplished. The wait for a reservation was two months, even though the price without wine was $200.Even at this classic restaurant, signs of the ways Robuchon would shake up the culinary scene could be found. For one, his most famous dish was the lowly mashed potato.“These mashed potatoes, it’s true, made my reputation. I owe everything to these mashed potatoes,” he said once during a demonstration of how to make the almost liquid dish. “Maybe it’s a little bit of nostalgia, Proust’s madeleines. Everyone has in his memory the mashed potatoes of his mother, the mashed potatoes of his grandmother.”The idea that a restaurant might be a warm, casual place, rather than a stuffy temple to awkward food, was taking root. It was, in part, a rejection of “nouvelle cuisine,” the movement that made French chefs notorious for small plates, exquisitely presented but often not all that satisfying.But, as long promised, Robuchon hung up his whisk in 1996, at the age of 51.“You have to know when it’s time to quit,” the chef told The Associated Press at the time. “A great chef has to be in great shape. Cooking is tough. It’s like being an athlete who has to stay really fit.”He would still consult with other chefs, work on a line of prepared foods, oversee restaurants across the world, but he declared that he was done with slaving away all day at the stove.And that, some say, is when his career really took off.In 2003, he came out of retirement to create the Atelier — one opened in Paris and one in Tokyo nearly simultaneously. From there, he brought them to cities all over Asia, Europe and the United States, and the Michelin stars followed fast and furious.Guy Job, who produced Robuchon’s cooking shows, called it “3-star food with stainless steel cutlery and glass glasses, not crystal ones.”His latest venture opened in April in Paris: Dassai, a restaurant and tea and cakes salon with a bar for tasting sake. The French chef established a presence in and drew inspiration from Japan decades ago. The establishment, not far from the French presidential palace, was opened in collaboration with Dassai sake producer Hiroshi Sakurai.___AP writers Thomas Adamson and Elaine Ganley contributed in Paris. DiLorenzo is now based in Sao Paulo, Brazil.