“COPY” Photographs Architects: OOPEAA Area Area of this architecture project ShareFacebookTwitterPinterestWhatsappMailOrhttps://www.archdaily.com/889606/risuviita-oopeaa Clipboard CopyApartments•Seinäjoki, Finland Finland Year: ArchDaily CopyAbout this officeOOPEAAOfficeFollowProductsWoodConcreteBrick#TagsProjectsBuilt ProjectsSelected ProjectsResidential ArchitectureHousingApartmentsSeinajokiSeinäjokiFinlandPublished on February 26, 2018Cite: “RISUVIITA / OOPEAA” 26 Feb 2018. ArchDaily. Accessed 11 Jun 2021.
Name (required) Mail (required) (not be published) Website Community News SPRING COCKTAIL MENUSODA POP SHOPAs a tribute to all our barkeeps who had to hang up their shakers and turn to becoming â€œSoda Jerksâ€ during the years of prohibition. We offer this section as a nod to everything carbonated & refreshing.Gindonesian WhistleCreated by Greg GertmentianThe spring release of our seasonal house bottled soda.Damrak Gin, Strawberries, Lemon, Indonesian Long Pepperâ€œCoke & A Smileâ€Created by Brady WeiseA boozy tribute to the American icon presented in its original packaging.Rye, Fernet Menta, Galliano Ristretto, Whole Egg, Coca-ColaWeisse CarCreated by Brady WeiseWe recreated the timeless, classic â€œSidecarâ€ using a Weisse (complete with its own side car!). Cognac, Curacao, Lemon, HefeweizenCurry-ously RefreshingCreated by Lacey Murillo, Pete Lloyd-Jones & Gillian GeorgesA refreshing toast to the East Indies and all the seamen who wish they had one of these on their long voyages. Batavia Arrack, Curry Lime Cordial, SodaSTUDY OF CHARLES BAKERBaker spent much of his life traveling the world and chronicling food and drink recipes for such publications as Esquire, Town and Country, and Gourmet. He collected many of those recipes in his 2 volume set, “The Gentlemans Companionâ€, originally published in 1939. Here we share some of his travels with you.Holland Razor BladeDiscovered in Batavia in 1931.Bols Genver, Sugar, Lemon, CayenneMexican Firing SquadCreated at the La Cucaracha Bar, Mexico City, 1937.Tequila, Grenadine, Lime, BittersDaisy de SantiagoIntroduced to Mr. Baker by Don Facundo Bacardi.Rum, Lime, Yellow ChartreuseRemember the Maineâ€œA hazy memory of night in Havana during the unpleasantness of 1933.â€Rye, Sweet Vermouth, Cherry Heering, AbsintheTIME FOR TEATea time is a time to set down and enjoy the afternoon with company. Weâ€™ve invited three of our most respected colleagues for tea, and would like to share their libations with you.Earl Grey MartiniCreated by Audrey Saunders, NY.Earl Grey infused Gin, Lemon, Sugar, Egg WhiteLiquor-ish Whiskey SmashCreated by Chad Solomon, NYLicorice infused Rye, Benedictine, Lemons, MintG,G, & TCreated by Nick Strangeway, LONDONGin, Galliano, Verbena TeaANATOMY OF A MEALSo often people ask us what cocktails pair with which dish? We find this extremely difficult since each cocktail and every dish are so complex and different. Weâ€™ve set out four cocktails which we think pair well with different categories of food. Still a work in progress, we encourage your feedback.SprezzaturaCreated by Pete Lloyd-JonesPlease consider trying before your meal to cleanse your palateCampari, Cynar, Grapefruit SodaMama Loves MangoCreated by Rosie RuizTry pairing with dishes where fish or shellfish take center stage.Mezcal, Tequila, Mango, Citrus, CayenneDinner at the Gamble HouseCreated by Nikita MininTry pairing with red meat or game.Cedar infused Bourbon, East India Sherry, Sweet VermouthRum ManhattanCreated by Greg GertmenianA good idea for dessert or along side it.2 types of Rum, Sweet Vermouth, Amaro Cio Ciaro Subscribe Daisy de SantiagoLos Angeles always has the same telltale signs of spring: the Jacarandas offer their magnificent purple blooms, convertible owners start dropping their tops, but this time around, thereâ€™s even more reason to celebrate: The Raymond Restaurant & 1886 Bar officially re-open tonight after three weeks of a full kitchen remodel, and theyâ€™re kicking things off with the release of their latest spring cocktail list! And the 1886 crew is bringing in an even newer spin to their traditional four-category menu approach with four entirely new categories; Soda Pop Shop, Study of Charles Baker, Time For Tea, and Anatomy Of A Meal. For their latest list of libations, they dug deep for inspiration and found it in interesting and unlikely places, translating each concept into a collection of cocktails destined to capture your imagination along with your taste buds.The menu had survived for so long and performed well with those staples, and I think we had played within those boundaries for a good long while,â€ explains consultant Marcos Tello. â€œIt was time to push it to the next level, while also coloring outside the lines. Weâ€™re blessed with a very talented bar team thatâ€™s made up with a mix of original core members and some new up-and-comers. We have really created a culture at 1886, so it gives us the ability to stretch the limits of what we can do.â€Judging from this seasonâ€™s list, thereâ€™s no limits to what the 1886 bar team is capable of. The first section of new spring libations is Soda Pop Shop, featuring a selection of four drinks that celebrate everything carbonated and refreshing. But the story goes deeper than that. As Tello tells it, not only is this section a nod toPasadenaâ€™s famed Fair Oaks Pharmacy and its old-school soda fountain, but back in the days of prohibition, many talented barkeeps had to take jobs as soda jerks to keep the money coming in. So which drink best exemplifies the spirit of the Soda Pop section? Says Tello, â€œI love Brady Weiseâ€™s Coke & A Smile. Itâ€™s just amazing, and it almost tastes like an egg cream phosphate, but itâ€™s bitter and has a Coke flavor to it. Itâ€™s made with Rye whiskey, Fernet Menta, Galliano Ristretto, a whole egg, and Mexican Coke, and we then strain it back into a classic Coke bottle and serve.â€Next up, the inventive Study of Charles Baker. An esteemed writer who shared his views on traveling, food and drink with such esteemed publications such as Esquire, Town & Country and Gourmet Magazine, Baker eventually culled his favorite recipes in a two-volume book called The Gentlemanâ€™s Companion. â€œSo many people have recreated the drinks exactly as they were done back in 1939 when the books came out, but you canâ€™t really do that today, because they were using different ingredients back then,â€ Tello says. â€œPlus, the fact that Baker was a world traveler and his ingredients are hard to find. So, at 1886, we took the best versions of our favorite drinks from his travels, and tailored them to 1886 Bar so we could share them with everyone.â€Of the more notable cocktails in this section of four sips, Remember the Maine, a sweeter version of the classic Manhattan, hosts a glassful of Rye, Sweet Vermouth, Cherry Heering and Absinthe, while the Holland Razor Blade combines Bols Genever, sugar, lemon and cayenne.If youâ€™re looking for the perfect addition to a lovely afternoon, Time For Tea has you covered. This sectionâ€™s trio of tea-infused libations comes courtesy of colleagues creating cocktails in New York and London, and each recalls the simple joys of having a mid-day break accompanied by a little cuppa. Of course, these cuppas have a little zing to them, but theyâ€™re still wonderfully refined and pair well with a stunning patio setting. Take, for example, the Earl Grey Martini, created by New York Mixologist Audrey Saunders. Its blend of Earl Grey-infused gin, lemon, sugar and egg white is sure to please.And finally, the most ambitious section of all: Anatomy of a Meal. Though, the 1886 crew has collaborated with the kitchen to help create many new inventive additions to their signature cocktails in the past, theyâ€™ve never really delved into drafting drinks to pair with the kitchenâ€™s meal offeringsâ€¦ until now. â€œAt 1886, we like to do long explorations into things. People say, â€˜I played with that,â€™ and my question is â€˜Did you master it, or did you play with it?â€™ We like to master things,â€ Tello notes. â€œPeople think itâ€™s easy to pair cocktails with meals, and itâ€™s not. Itâ€™s something that weâ€™re just barely trying to explore, and weâ€™re sharing that exploration with our clientele by inviting them to try these new cocktails and give us feedback. The Raymond has a new kitchen and Executive Chef Tim Guiltinan and Pastry Chef Jeffrey Haines are firing on all cylinders, so now itâ€™s time for us to play with some flavors.â€ And, all of the bases are covered in this section, from a palate cleanser in the form of the Sprezzatura, with Campari, Cynar and grapefruit soda to the shellfish dish-friendly Mama Loves Mango with Mezcal, tequila, mango, citrus, cayenne, and cocktails that compliment red meat and game dishes, as well as dessert.So belly up to 1886 Bar at The Raymond Restaurant for a fabulous feast of liquid flavors that represent spring. The 1886 crew are waiting for you!For more information about 1886 Barâ€™s new spring menu or reservations at The Raymond Restaurant, please call (626) 441-3136 or visitÂ www.theraymond.com. Business News Top of the News Your email address will not be published. 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Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. First Heatwave Expected Next Week HerbeautyYou Can’t Go Past Our Healthy Quick RecipesHerbeautyHerbeautyHerbeautyTiger Woods’ Ex Wife Found A New Love PartnerHerbeautyHerbeautyHerbeauty10 Of The Most Notorious Female Spies In HistoryHerbeautyHerbeautyHerbeautyAt 9 Years Old, This Young Girl Dazzled The World Of FashionHerbeautyHerbeautyHerbeautyYou’ll Want To Get Married Twice Or Even More Just To Put Them OnHerbeautyHerbeautyHerbeauty9 Tips For Dating As A Single DadHerbeautyHerbeauty Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Community News faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy Make a comment Pasadena Eats, The Dining Blog The Raymond Restaurant Re-Opens and 1886 Bar Introduces Their New Spring Cocktail Menu! From STAFF REPORTS Published on Monday, April 29, 2013 | 3:40 pm Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena
Pinterest Facebook Local News Twitter WhatsApp Facebook Twitter Pinterest WhatsApp SadaPay Partners With IDEMIA to Revolutionize and Expand Digital Payment Services in Pakistan TAGS By Digital AIM Web Support – March 4, 2021 Previous articleAlabama follows up title by finalizing star-studded classNext articleSoftServe wird Silver-Partner im Atlassian-Solution-Partnerprogramm Digital AIM Web Support
Pinterest Pinterest 365 additional cases of Covid-19 in Republic Facebook Google+ Further drop in people receiving PUP in Donegal Google+ Previous articleGardai says criminal prosecution possible in the case of Donegal man who drowned in DublinNext articleWalled City Tattoo kicks off in Derry this evening News Highland RELATED ARTICLESMORE FROM AUTHOR WhatsApp Twitter WhatsApp A Strabane family are said to be at a complete loss as to understand why their car was burnt in an arson attack.The family car was destroyed in the Ballycolman Estate in the early hours of this morning.It’s understood the tyres were let down on the car before it was set alight. The PSNI are appealing for information.Local Cllr Brian McMahon says the family are obviously very distraught by the incident:[podcast]http://www.highlandradio.com/wp-content/uploads/2013/08/bri1pm.mp3[/podcast] Families car burnt in arson attack in Strabane News By News Highland – August 28, 2013 75 positive cases of Covid confirmed in North Facebook Main Evening News, Sport and Obituaries Tuesday May 25th Man arrested on suspicion of drugs and criminal property offences in Derry Twitter Gardai continue to investigate Kilmacrennan fire
RELATED ARTICLESMORE FROM AUTHOR Covid-19 infections result in serious crisis at Altnagelvin By News Highland – October 28, 2020 Previous articleBodies of woman & two children discovered in Dublin houseNext articleNine more deaths, 840 new cases of Covid-19 in North News Highland Twitter Facebook Google+ Twitter Loganair’s new Derry – Liverpool air service takes off from CODA WhatsApp Facebook WhatsApp AudioHomepage BannerNews Nine til Noon Show – Listen back to Monday’s Programme Community Enhancement Programme open for applications Pinterest Arranmore progress and potential flagged as population grows Important message for people attending LUH’s INR clinic Covid-19 infections have led to a serious crisis in Altnagelvin, warns an SDLP member.Foyle MLA Sinead McLaughlin was responding to the news that there are now no spare ICU beds in Altnagelvin and little spare capacity in most hospitals in Northern Ireland.I comes as the hospital’s 18 bed capacity has been reached in recent days.Ms McLaughlin has appealed to people to take the emergency restrictions seriously and to protect themselves and others.SDLP member Sinead McLaughlin added that the latest statistics underline the need for the track and trace system to work more effectively, and for it to fully integrate with the system in the Republic.Audio Playerhttps://www.highlandradio.com/wp-content/uploads/2020/10/AltgagelvinICU1pm.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume. Google+ Pinterest News, Sport and Obituaries on Monday May 24th
Authorities Indian Navy Heron UAV crashes after take off View post tag: Indian Navy Back to overview,Home naval-today Indian Navy Heron UAV crashes after take off March 22, 2018 View post tag: Drone Share this article View post tag: Heron An Indian Navy Heron unmanned aerial vehicle (UAV) crashed soon after taking off from the naval air base in Porbandar, Gujarat, in the morning hours of March 22, 2018.There has been no injuries or casualties following the incident, the Indian Navy said on Twitter.“The UAV crashed in an open ground in Udyognagar area of the town. The drone caught fire after crashing and police called fire fighters. However, there was no injury or damage to property on the ground as the drone crashed in the open ground where nobody was around,” a representative of Porbandar Police Department was cited by The Indian Express as saying.An investigation has been launched to determine the cause of the crash, the navy added.The Israel Aerospace Industries-developed Heron UAVs have been in service with the Indian Navy since 2006 when the first UAV squadron was established.According to Indian Navy specifications, the Heron UAVs have a range of 217 miles, an operational speed of 130 miles per hour and fly at a maximum altitude of 32,800 feet.The MALE (medium altitude long endurance) UAV has an endurance of 45 hours and a max payload weight of 470 kg, according to IAI.
Nowadays, packaging is not what it’s cut out to be – it’s a whole lot more! After the packaging has been cut, shaped and formed, the leftovers can be recycled or used to make everything from microchip carriers to currency containers, paper bags to poop scoops.Recycling is one of packaging supplier Linpac’s major philosophies. The company is a market leader in packaging to just about every sector in the UK – apart from bakery. But all that is about to change, as I discovered en route from Asturias airport in Northern Spain to Pravia to visit the first of two Linpac plants. The area is known as ‘green’ Spain, which could account for the ‘rocks’ hitting the car windscreen, as my hosts and I drove up through the verdant hills. At first I thought it was a genuine fall of rock, then I realised the deafening deluge was actually the world’s biggest hailstones, the size of a fist. There is a price to be paid for all that green.But as Barbara Laing, Linpac’s marketing assistant, points out, the location of the company’s site, which is close to air, sea and roads, makes it ideal for fast export and doesn’t affect either the timescale, price or quality. Hail-stones not withstanding, dispatch takes place every day. The move to bakeryBarbara explains why the company has now decided to target the UK bakery market. “Linpac is a multinational company, but moving into bakery has been a big project. In the six years since the turn of the Millennium, we have equipped and dedicated two whole factories to producing bakery packaging and gained major orders throughout Europe, the Arab Emirates and further afield,” she says. Customers range from Ireland’s Cuisine de France for French sticks to France’s Carrefour for croissants – and many other supermarket in-store bakeries, plant bakeries, Viennoiserie makers and cake suppliers. Barbara says: “We are a British company, founded 36 years ago. Linpac Plastics has 26 manufacturing sites worldwide, supplying packaging for fruit, meat, and a host of sectors. In 2000, the company started targeting the European bakery market. Now we are ready and equipped to target Britain.”As we begin our tour she states the three aims of Linpac’s bakery packaging:1: Protection – of the product;2: Preservation – no damage and extended shelf life;3: Presentation – giving a good, clear view of the content.Next she takes me round the company’s first of two factories in Asturias; it is extremely clean and equipped with eight high-speed machines, providing four-colour printing, single or both sides. The packaging falls into three defined areas: paper, film, or a combination of both. These are used for French sticks, ciabattas, baguettes, pain de campagne, ronde de pain and, potentially, the great British bloomer, plus every shape bread you can think of, as well as morning goods.Bespoke manufactureBecause there are so many possible shapes, sizes and combinations the Linpac factory makes its own tools, so bespoke is as common as standard. It also boasts its own art and design department. On a French stick, for example, the retailer’s own branding could range left, right, both or off-centre. The film can be perforated or not, centred or not, and the sleeve can have a gutter or not, depending on the thickness of the bread. The permutations seem endless, the designs striking and colourful.For those customers who want biodegradable packaging, the film can be made with polylactic acid, which is made from corn starch. It is slightly more expensive but, as with Fair Trade coffee and tea, companies with a conscience are increasingly seeing it as a worthwhile option.Normal project timing is three to four weeks from idea to execution and dispatch. The number of sleeves, bags and covers produced at Linpac’s Quintana site amounts to some 500 million a year, but the 2,300sq m factory, set on a greenfield site, has plenty of room for expansion. Importantly, the packaging itself is suitable for any flow-wrapper on the market.Efficient managementAs we walk around the factory, we hear that German supermarket Rewe has just placed an order. This good news seems to send the machine next to me into overdrive, but I learn that small bags can be doubled up so they go through in half the time. “Efficiencies are paramount,” stresses Barbara. “And everything is geared to providing a ‘first class service’ and a personal service to the client.Many overseas customers are in-store bakeries, plant bakers or wholesale manufacturers, but smaller orders are still valued and are channelled via distributors. Linpac has over 80 in the UK alone.It turns out that Barbara is not the first point of contact for British customers. That role falls to Adam Barnett, UK business development manager, who is located at Linpac’s main factory in Featherstone, near Leeds.Later on, Adam says: “Our aim is to provide intelligent packaging solutions to clients to improve their competitiveness and provide optimum packaging in terms of cost, with minimal environmental impact.Clearer pictureAbout four miles away as the crow flies, or in April as the rain falls, Linpac’s Clearpac factory is set on another greenfield site, surrounded by pine forests and low-flying clouds. Here, general manager Giuseppe Zagatti, who speaks fluent English, shows me around a plant that makes thermoformed clear packaging for bakery. He says: “This type of packaging is used for celebration cakes, gateaux, morning goods, croissants, doughnuts, muffins and Danish, as well as pies, and just about any baked product that lends itself to the stiffer clear mould rather than the paper and film made at the first factory. Customers include in-store bakeries and bakery food manufacturers throughout Europe.On a visit to three supermarkets, ranging from the upmarket El Corte Inglés to the plentifully stocked Carrefour, I see the range of products wrapped or packaged in Linpac packaging. Ironically, what stands out is not so much the packaging but the product and the logo of the seller. But that is what has helped Linpac’s Clearpac factory to become the leader of thermoformed products in Europe, with 35% of the market.Here, too, the emphasis is on recycling and health and safety, and not just on the factory floor. Computer users have a big poster showing how they should sit, the angle of their computers, and a dozen exercises to avoid neck or shoulder strain. I spend a few moments reading it. On the way out, health and safety-conscious Jose puts a colour photocopy in my hands. He misses nothing.Targeting the UKAfter my brief visit I learn the rain in Spain does not fall mainly on the plain; for two days it barely lets up in Asturias. But I have learned, too, about a vital part of the bakery chain, that Linpac is fully ready to target the British bakery packaging market, that it is making strong efforts to recycle, that good health and safety shows care for employees and communities, and that good packaging enhances and protects bakery products. Oh yes, and how to sit correctly at a com-puter. Altogether a pretty good package. Health and safetyJose is responsible for health and safety at the Asturias sites.Every potential accident is assessed and given a rating, ranging from A – ‘deal with now’ – to C – ‘change in a defined time’. Linpac’s mantra is: ‘Our people are our asset’. Every Linpac factory is awarded bronze, silver or gold status annually by independent auditors. The financial reward is spent in the local community, providing new facilities or supporting worthwhile ventures. Last year, Jose’s Asturias bakery packaging sites both won gold.RecyclingEverything possible is reused or recycled at Linpac Factories. The company is the biggest producer of APET (amorphous polyethylene terphalate) in Europe. A reclaim system, installed for APET, can chop up and recycle the product used in clear packaging.
Allen’s Bakery in Roath, Cardiff, has been ordered to pay out more than £3,000 for 15 food hygiene offences.Dirty walls, mould and evidence of a mice infestation were found during an unannounced routine inspection of the business, which supplies baked products, including bread and rolls to approximately 20 businesses in Cardiff. Allen’s also sells pasties, sausage rolls and cakes directly to customers from the business.Widespread mouse droppings were found on the walls, floor, on wooden pallets and on the outside of flour bags in the store room, during the inspection in October 2018. This prompted the investigating officer to feel there was a risk of contamination to the food, and a voluntary agreement was made to close the business temporarily.Following the unannounced visit, owner John George Allen, from Hillside Court, Penylan, called a pest control company and was told mice were getting into the storeroom through a damaged skirting board in a cavity wall.A week after the initial visit, inspectors went to the bakery again, but were still not satisfied with the levels of cleanliness.On a third visit, three weeks later, inspectors found the structural works to the store room had been completed and the room had been emptied and thoroughly cleaned. In addition, commercial cleaning contractors had undertaken a deep clean throughout the bakery and the walls had been re-painted with mould resistant paint.Allen pleaded guilty to 15 food hygiene offences at Cardiff Magistrates’ Court last week, and was fined £2,500, ordered to pay costs of £460, as well as a victim surcharge of £120.
For years, jazz/funk fusion trio Soulive held down an annual spot at the Brooklyn Bowl for a guest-filled residency dubbed Bowlive. After taking a year off from that tradition, today Soulive has announced the triumphant return to this annual celebration!Unlike past Bowlives, which were held in March, this run will come to us through the month of June. The band will be holding it down at the Bowl for eight nights, from June 7th through the 10th, and June 14th through the 17th. You can see Soulive’s video for Bowlive VII, streaming below:Tickets for the run go on sale this Friday, March 3rd, and special guests are expected to be announced for each and every night of the residency. It’s all happening! Head to Brooklyn Bowl’s website for more information, and keep it tuned to L4LM for updates as they are announced!