Soybean fungus

first_imgSoybeans are critical to the U.S. economy. But the third largest crop in the nation has an enemy eating away at it, a fungus in the same family as the one that caused the infamous Irish Potato Famine.The fungus is called Phytophthora sojae. The University of Georgia and 17 other universities are part of a research project designed to find ways to stop it from destroying soybeans.Phytophthora “is a big problem,” said Wayne Parrott, the lead UGA College of Agricultural and Environmental Sciences researcher on the project. “The thought is that we lose about half a billion dollars to this pathogen in soybean alone. As we’ve been going toward more no-till, it favors the fungus, and the disease-resistant genes that are there are getting old and breaking down over time.”According to the United States Department of Agriculture Economic Research Service, farmers planted 77.4 million acres of soybeans last year and harvested 3.3 million bushels valued at $38.6 billion.Parrott, a crop and soil sciences professor, is studying soybean genes to see if there is a way to engineer longer-lasting economical control of the fungus. He’s looking at two methods.The first is based on turning off a protein in the plant that the fungus needs to be pathogenic, “altering the plant a little bit so that the fungus doesn’t recognize soybean as a host,” he said. “Soybeans without intention are signaling to the fungus, ‘hey, I’m a soybean. Come get me.’”The second approach is based on research UGA scientists have done to keep nematodes, a type of worm, from invading various other crops.“The idea is that you have the plant turn off the genes in the nematode that the nematode needs to parasitize the plant,” Parrott said. “We’re going to try to get the plant to turn off the genes that the Phytophthora needs to infect the plant. We’re hoping that one of those two approaches, or both combined, will give an affective solution.”More than genesParrott is working under a five-year, $9.28 million grant awarded by the USDA’s National Institute of Food and Agriculture. UGA’s portion is $630,500. Virginia Tech’s College of Agriculture and Life Sciences is leading the research. The goal of the collaborative project is to not only find genes that would keep soybeans safer, but to find other ways to help farmers in the field.“The approach of the grant is very holistic,” he said. “It’s management practices and things you can do quickly and better and involves diagnostic kits for farmers so that they know what’s going on before they have to take control measures. There’s a very heavy Extension component to make sure that all this gets out to the farmers.”Many of the states on the grant are from the Midwest because most of the nation’s soybeans are grown there. But Georgia farmers grew 500,000 acres of soybeans in 2009, worth $168.4 million.“If you eat chicken or you eat pork, you’ve eaten soybeans,” he said. “That’s the basis for the poultry and the pork industry in the U.S. If you’ve had vegetable oil, you’ve eaten soybeans. Some people say that soybean is the No. 1 source of calories in the U.S. diet.”Trade-offBecause farmers have moved toward no-till on their land, which is a more environmentally friendly practice, it makes it easier for the Phytophthora to survive.“The thing about ag is that everything is a trade-off,” Parrott said. With no-till “you use less gasoline, you have less erosion, it’s more economical and you get more soil organic matter. And all of those are good things, but the trade-off is some diseases can live out there.”last_img read more

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TerreStar satellite will test 4G mobile voice-data technology in Vermont

first_imgVermont Lt. Governor Brian Dubie was on hand in Kourou, French Guiana, yesterday where Terrestar Networks launched the world s largest commercial satellite from Arianespace s Guiana Space Center at midday. A pilot project to test the revolutionary, 4G technology on board the $300 million communications satellite has been planned since 2007 to take place in Vermont s Northeast Kingdom.To view the launch of TerreStar-1,click here for LAUNCH. Or see longer news video below.Dubie said in a written statement: As chair of the Governor s Homeland Security Advisory Council, I know how important wireless mobile communications capability is especially in times of disaster, when land-based networks might experience widespread failure. TerreStar s 4G technology is absolutely dazzling. But we are in the business of helping people, and what s important is that this technology will help us keep Vermonters safe and serve them in times of need.Mobile wireless communications have been particularly difficult for law enforcement and emergency responders in rural Vermont communities with rough terrain, low population density and the international border with Canada and Quebec, just to the north.Vermont s Chief Information Officer, Thomas Murray, said, We hope the TerreStar service can be a contributor to achieving the e-State vision by the end of 2010 as outlined by Governor Jim Douglas, in which Vermont will have universal access to broadband Internet and cellular phone service.TerreStar President Jeffrey Epstein said, This is a moment our team and our partners have worked toward for a long time, and I am pleased to have the support of the state of Vermont. We also appreciate the support we have received from the Aerospace States Association (ASA) over the years, and Vermont Lt. Governor Brian Dubie s leadership as ASA Chair. We look forward to continuing the TerreStar-Vermont alliance.TerreStar-1 entered geosynchronous earth orbit, 22,000 miles above the earth s surface, only 26 minutes after launch. It will provide coverage to the Continental United States, Canada, Puerto Rico, U.S. Virgin Islands, Hawaii and Alaska through integrated satellite/ground-based service, via 500 spot beams. The combination of ground and satellite resources will result seamless, ubiquitous coverage throughout the coverage area. Specially-equipped handsets look and perform like conventional smartphones. The company will supply handsets for the Vermont pilot project.Source: LT Gov Dubie’s office.last_img read more

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Platini, Cruyff, Van Basten, Maldini, The Kings Without A World Cup Crown

first_imgBy Dialogo May 19, 2010 Frenchman Michel Platini, Dutchmen Johan Cruyff and Marco Van Basten, and Italian Paolo Maldini are four great figures of soccer history who retired without having experienced the feeling of hoisting the World Cup, the sport’s most prestigious trophy. The cruelest case may be that of Johan Cruyff, the leader of that Netherlands Orange Machine that amazed spectators at the 1974 World Cup in Germany and that permitted itself the luxury of beating Brazil in the second round (2-0), but that fell to the host team in the final (2-1). The former player for Ajax and Barcelona chose not to participate in the Argentine World Cup in 1978, where his team again finished second. “Cruyff was a better player, but I was a world champion,” German Franz Beckenbauer said in reference to comments about the injustice of his German team’s 1974 championship victory over the great Netherlands team at that World Cup. Michel Platini and Marco Van Basten also never won a World Cup, but at least they could console themselves by winning the Euro Cup with their teams in 1984 and 1988, respectively. Platini led a fantastic French team that managed to reach the World Cup semifinals in Spain in 1982 and in Mexico in 1986, but that ran into Germany in the semifinals on both occasions. The first time, in Seville, France was winning 3-1 at halftime, but Germany ending up tying the match and then winning on penalty kicks. “If the World Cup had been played every year between 1982 and 1986, France would have won two or three times,” Michel Platini affirmed afterward. At least France won the 1984 Euro Cup in Paris, defeating Spain in the final (2-0), with goals by Platini and Bruno Bellone. The French star scored nine times in that tournament. Van Basten, for his part, won the 1988 Euro Cup in Germany, scoring a total of five goals, including a hat trick against England, the goal that won the semifinal match against the host team, and a goal in the final against the Soviet Union. Nevertheless, at the 1990 World Cup in Italy his team fell to West Germany, the ultimate winner, in the second round. Paolo Maldini, for his part, played for Italy in four World Cups between 1990 and 2002, without ever winning the championship, despite reaching the final in the United States in 1994, losing to Brazil on penalty kicks, and the semifinals in Italy in 1990, where the host team was eliminated by Diego Maradona’s Argentina, also on penalty kicks. In 1998, Italy was eliminated by their French hosts, also on penalty kicks, in the quarterfinals, while in 2002 the team fell to South Korea in the round of sixteen, in a controversial match refereed by Ecuadorean Byron Moreno. Other great players who never won the championship were Spanish goalkeeper Ricardo Zamora, who was helpless against Benito Mussolini’s Italy in 1934, Soviet player Lev Yashin, Hungarian Ferenc Puskas, whose team lost to West Germany in the final in 1954, and Brazilians Zico and Sócrates in 1982. Spaniards Paco Gento, in 1962, and Luis Suárez, in 1966, were also unable to bring home the championship. Argentine Spaniard Alfredo Di Stéfano, who never even got to play in a World Cup, deserves a chapter of his own. Di Stéfano, who was playing for Real Madrid at the time, was going to compete for the Chilean World Cup in 1962, but an injury before the tournament prevented him from competing in any of the matches.last_img read more

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Colombian Drug Money Laundering Network Dismantled in Spain

first_imgBy Dialogo January 03, 2013 According to the Spanish police, “the head of the organization was receiving substantial sums of money from drug traffickers that operated in Spain, so that the profits could be sent to Colombia.” The investigation started in 2010, stemming from an operation against another network that had laundered over 200 million drug trafficking euro, and was related to the dismantled one. As a result of the operation, 49 people were arrested, mainly in Madrid, but also in Barcelona (northeast) and Albacete (east), including a Colombian national who headed the network. The network used people that offered their names voluntarily for payment, as well as data provided by customers without their approval, in addition to fictitious identities. “These shops ‘camouflaged’ the laundering operations using wire transfers sent by foreigners residing in Spain to their countries of origin,” the police explained. center_img The network operated through a network of call centers in a number of Spanish cities, from where profits were sent as remittances, laundering up to 50,000 euros daily (about $66,000). Spanish “National Police agents have dismantled a network of shops that laundered over 30 million drug trafficking euros,” or almost 40 million dollars, the authorities informed in a statement. Spain’s police dismantled a money laundering network which laundered millions of dollars, camouflaged as wire tabs, for Colombian drug traffickers, the law enforcement institution announced on December 27. “In addition to cash, he also got information about the people receiving the wires and the value of each,” said the statement. last_img read more

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UK, Coast Guard Team Interdict Drugs in Caribbean as Part of Operation Martillo

first_imgBy Dialogo September 18, 2013 The United Kingdom Royal Fleet Auxiliary Naval Support Ship RFA Wave Knight and an onboard U.S. Coast Guard Law Enforcement Detachment interdicted a fishing vessel carrying a shipment of drugs in the Caribbean on September 9. As part of Operation Martillo, the Wave Knight was patrolling in the Central Caribbean to detect and interdict illicit traffickers. When the ship approached and hailed the suspect fishing vessel, the crew was seen jettisoning several packages overboard. The interdiction led to the detention of seven suspects and the seizure of 55 bales of marijuana worth an estimated wholesale value of more than $5.5 million. Wave Knight launched a boat with the Coast Guard Law Enforcement team to investigate and recover the jettisoned bales. The Coast Guard team then boarded the vessel and apprehended the suspects. The fishing vessel was later turned over to Jamaican officials.last_img read more

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Dominican Republic Strengthens Operations Against Organized Crime

first_imgBy Yolima Dussán/Diálogo October 20, 2020 The Dominican National Drug Control Directorate (DNCD, in Spanish) and the Dominican Armed Forces have strengthened operations against human trafficking, money laundering, and narcotrafficking.On September 16, 2020, the National Police led four simultaneous raids in different parts of the country to dismantle a human trafficking and money laundering network. Authorities released several Colombian and Venezuelan women who were presumed victims of sexual exploitation, detained three gang members and their leader, and seized more than $200,000, seven vehicles, weapons, and drugs, the Police reported.Dominican authorities seized nearly $114,000 in different currencies, during an operation against money laundering in Duarte province on September 7, 2020. (Photo: Dominican National Drug Control Directorate)In another operation in San Francisco de Macorís municipality, Duarte province, on September 7, the General Attorney’s Office for Specialized Anti-Money Laundering and the DNCD seized nearly $114,000 in different currencies, three 9-millimeter pistols, and dozens of checks and personal documents, the DNCD told the press. During the operation, three people were captured.On September 4, narcotics agents seized 10 packages containing marijuana at the Cibao International Airport, Santiago de los Caballeros province, during the inspection of a shipping company.The DNCD reported that the drug was embedded in the soles of shoes that were bound for an address in the United States.The Armed Forces seized 350 packages of cocaine in La Romana province on September 2.During the operation, authorities detained three people. They also turned over to investigators a rifle, a pistol, two vehicles, several cellphones, personal documents, and other evidence, together with the 350 packages, the DNCD reported.On August 30, customs authorities reported seizing $2,174,340 in Haina Oriental Port, totaling $4,349,000 seized in less than 10 days, the Dominican newspaper Diario Libre reported.The DNCD says it is attempting to establish whether the seizure conducted on September 7, described above, bears any connection to these cases, due to the frequent cash seizures in the area.last_img read more

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13 Celebrity Chefs on Long Island

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York The menu of celebrity chefs running restaurants on Long Island has grown as lengthy as a North Fork wine list—tasty news for foodies who like their meals garnished with star power.Sure, the ability to prepare mouthwatering meals is a more important skill for chefs than how many cookbooks they’ve published or reality shows on which they’ve appeared. But such media exposure is generally a prime indicator that the culinary artists are serving up world-class cuisine—bad chefs don’t tend to win cooking shows or book deals.With styles ranging from international fusion to bistro fare, here is a list of 13 celebrity chefs on Long Island. Bon appetit!Chef Michael PsilakisRestaurant: MP Taverna, 1363 Old Northern Blvd., Roslyn. michaelpsilakis.comStyle:  Traditional Greek cuisine.Cooking was of great value in the Psilakis family. Chef Michael Psilakis was taught by his mother at an early age everything there is to know about classic Greek flavors and techniques. His father set up an enormous BBQ in the backyard and taught him how to roast whole lambs on a spit. These early lessons proved to be favorable to his career in the kitchen. Psilakis has won numerous award, including Food & Wine’s Best New Chef and Bon Appetit’s Chef of the Year in 2008, among other accolades. His restaurant in Roslyn—billed as his modern interpretation of a traditional Greek tavern—is the first of three locations, the last of which opened in Astoria. He also owns two Manhattan restaurants: Kefi and FishTag.Chef Philippe CorbetRoots Bistro Gourmand, 399 Montauk Hwy., West Islip. rootsbistrogourmand.comStyle: FrenchChef Philippe Corbet was born into the culinary arts scene. His grandfather and brother were both chefs, his uncle was a pastry chef and his mother excelled in the kitchen. After graduating top in his class from culinary school in his native France, Corbet worked for a range of Michelin-starred restaurants. At the age of 24, he arrived on Long Island, where he worked at the Stone Creek Inn before becoming executive chef at Bouley Restaurant in Manhattan. There, his culinary passion boiled over, and he brought his cooking game back to LI, where he became the executive chef and managing partner of O’s Food & Wine Bar in St. James. Now, he heads up Roots Bistro Gourmand, where Corbet’s love of the culinary arts has flourished.Chef Todd MitgangSouth Edison, 17 S. Edison St., Montauk. southedison.comStyle: Seafood, New AmericanTodd Mitgang followed his devotion of the culinary arts to the French Culinary Institute, which landed him in the role of sous chef, then executive chef at Lisenda, a seafood restaurant. Then, in 2004, Mitgang accepted a position at SoHo’s Kittichai, where he was promoted to sous chef within a week of the grand opening. Later he was promoted to chef de cuisine. Aside from this casual seafood/American restaurant in the heart of downtown Montauk, he also owns the creative and crowd-pleasing Crave Fishbar in Manhattan. But since his outpost at The End is seasonal, fans will have to wait until spring to sink their teeth into their famous Olive Oil Braised Baby Octopus Tacos.Chef Rosa de Carvalho RossScrimshaw, Preston’s Wharf, 102 Main St., Greenport. scrimshawrestaurant.comStyle: Asian-infused seafoodChef Rosa de Carvalho Ross (Lo San) was born and raised in British Hong Kong, where she was drawn to the art of cooking while being immersed in Asian and Western culinary cultures. She has traveled extensively and lived in Europe, Asia, South America and the United States, and studied with great chefs, such as Marcella Hazan in Italy and James Beard in Greenwich Village. Aside from teaching classes in French, Italian, Asian and Fusion cuisine, she also has authored several well known cook books and appeared on cooking shows on the Food Network and The Discovery Channel. The view of the historic harbor from the whaling-themed waterfront eatery is second only in awesomeness to the Asian-inspired, seafood-centered menu pulled from fresh, local ingredients.Chef Michael GinorLola, 113A Middle Neck Rd., Great Neck. restaurantlola.comStyle: FusionChef Michael Aeyal Ginor has received some of the greatest honors in the culinary world for his outstanding creativity and masterful culinary skills. His most recent success is a Mediterranean restaurant named Lola. Opened in 2007, Lola is regarded as one of Long Island’s best restaurants and has received top ratings from The New York Times and Food & Wine Magazine. And aside from its simply great food, the ambiance can’t be beat—with singers performing regularly and old flicks frequently screening in the background.Chef Tom SchaudelJewel by Tom Schaundel, 400 Broadhollow Road (Route 110), Melville tomschaudel.comStyle: SeafoodChef Tom Schaudel has been commanding attention and taste buds for decades. Since graduating from The Culinary Institute in 1973 and working at several restaurants, Schaudel opened up his first restaurant, Panama Hatties, in 1983. He has also been the leading inspiration for well-respected venues such as Jewel by Tom Schaundel in Melville, Petulant Wino in Aquebogue, Be-Ju in Melville, and Alure in Southold. In addition to creating menu’s that feature the four seasons, Chef Schaudel has also created his own line of wines. He has been featured on several television networks such as Food Network, Metro Channel and local channels.Chef Nader GebrinBravo Nader, 9 Union Pl., Huntington bravonader.comStyle: ItalianNader Gebrin is the chef/owner of Bravo Nader, a small Italian restaurant where he is renowned for his seafood culinary skills. He has traveled the globe in search of the best fish and tastiest recipes. Thanks to his three years of culinary school experience from Luzern, Switzerland, he proves his passion for cooking with every dish he creates. In addition, Nader also offers cooking classes where he shares some of his culinary secrets. One bite, and patrons will shout, Bravo!Chef Kent MonkanThe Brass Rail, 107 Forrest Ave., Locust Valley. thebrassraillocustvalley.com Style: BistroKent Monkan graduated from The Culinary Institute of America and went straight to work at Matthew’s, a Mediterranean restaurant in Trump Plaza. Shortly afterward, he began working for the now closed Panama Hatties, a local pub and burger spot that grew to become one of the top five-star restaurants on LI. During his nine years there, Kent improved from line cook to chef de cuisine as he also found success producing creative dishes. In 2005, Chef Monkan opened his own restaurant, Heirloom Tavern. He has since re-launched the venue, creating what he believes is the perfect recipe: the Brass Rail Bar.Chef Michael MaroniMaroni Cuisine, 18 Woodbine Ave., Northport. maronicuisine.comStyle: ItalianMichael Maroni was first hooked on meatballs when his Grandma made them for him as a child. Now, at Maroni Cuisine, he uses the same recipe daily in the restaurant he and his wife, Maria, own. Maroni boasts that “even people that don’t like meatballs eat these.” His meatballs became so famous that Bobby Flay got interested so he challenged Maroni to a “Throwdown!” Maroni subsequently prevailed, and he has been dishing out meatballs ever since along with an array of culinary delights. Maroni chooses not to have a set tasting menu at his restaurant; if you come to eat, not for take-out, waiters check your allergies and your preferences, and then Maroni brings about 25 small plates to your table, all prepared to perfection. It’s costly but it’s worth it.Chef Todd JacobsFresh Hamptons, 203 Sag Harbor Tpk., Sag Harbor freshhamptons.comStyle: Gourmet Health foodIf you told Todd Jacobs when he was a child that he would become the chef of a restaurant that prides itself on locally grown ingredients and gluten-free, vegan, and raw options, he would have laughed. But after an eye-opening gastronomic experience in Chinatown when he was a teenager, Jacobs was set on becoming a chef. After graduating from the French Culinary Institute and working at several celebrated restaurants, he opened his own restaurant in Westhampton 20 years ago and never looked back. Fresh Hamptons is a collaboration with his yoga teaching wife, Lillian, in delicious and healthy eating. Jacobs’ dedication to local and salubrious food has earned him appearances on “Martha Stewart Living” on Sirius Radio and WE TV’s Taste This.Chef Starr BoggsStarr Boggs, 6 Parlato Dr., Westhampton starrboggsrestaurant.comStyle: SeafoodStarr Boggs was going to be a football player. That is until a knee injury spun Boggs on a completely different trajectory towards his true passion: seafood. Boggs likes to cook anything different and unique, and presents only quality food at his eponymous restaurant. Serving Long Island for more than 30 years, Starr Boggs has placed its stake in Westhampton cuisine. Boggs is also a wine connoisseur, serving only the best pairing in his restaurant, which he still runs.Chef Marc BynumHush Bistro, 291 Main St., Farmingdale hushamericanbistro.comStyle: Modern AmericanMarc Bynum’s tale is a true Long Island Cinderella story. His only culinary training came from vocational school while he was still a high school student. Bynum worked at a number of beloved restaurants on the Island, such as Venue 56 and Prime. His first success came when he appeared on Food Network’s “Chopped,” winning two episodes and appearing on the season finale, “Chopped Champions.” Now, thanks to his growing popularity and culinary acclaim, Bynum has opened Hush in Farmingdale, serving his signature style dishes made with sensational organic ingredients.Chef Gerry Hayden and Chef Claudia FlemingThe North Fork Table and Inn, 57225 Main Rd., Southold nofoti.comStyle: Gourmet AmericanGerry Hayden, after graduating from the Culinary Institute of America and becoming a well-respected executive chef at Manhattan’s Aureole, moved back to Long Island to open the North Fork Table and Inn with his wife, the James Beard Foundation Award winner and dessert expert Claudia Fleming. In 2014 Hayden was named a finalist in the James Beard Foundation Awards for best chef in New England–his fourth time–just a few years after he was first diagnosed with ALS. Despite losing the use of his hands in 2012, Hayden stayed true to his calling and remained a large part of the North Fork Table and Inn’s daily routine. The North Fork Table and Inn opened a food truck in 2013 to bring their cuisine to patrons all over the Island and reach a broader audience of food lovers than they could ever host at one table in Southold. Due to Hayden’s condition, he and Fleming decided to put the restaurant up for sale for some $3.8 million in September but so far no buyer has been announced. Hayden told a local paper on the East End that making that decision was “the hardest thing” he’s ever had to do, and for a chef who has striven for perfection in every dish he’s made, that’s saying a lot.last_img read more

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The travel magazine The Plitvice Times put Lika in the media focus for foreign tourists

first_imgThe fourth, and also the first summer issue of The Plitvice Times magazine arrived in the field, at over 60 distribution locations throughout Croatia and Europe.It is the result of a proactive entrepreneurial team behind the whole project, which certainly put Lika and its surroundings in the media focus through the launch of The Plitvice Times magazine, the first English-language travel magazine to promote travel stories from all over Lika.In the heart of the season, when millions of tourists pass through the Plitvice and Lika area, the magazine in English brings new interesting stories, recommendations and reports that show Lika, but also the whole of Croatia, in a different tourist undiscovered light. “As the slogan of the tourist board says for Croatia that it is full of life, so this summer issue is full of life of Plitvice Lakes and the Lika region – but also peace”- point out the editors of The Plitvice Times.It is also important to emphasize that this is a free magazine in English, which is distributed throughout Lika and its surroundings, Zagreb to Zadar through tourist boards, souvenir shops, restaurants, hotels and other tourist entities. Also, the magazine follows and online edition in the context of English-language portals and social media communication.Plitvice Lakes National Park is a top destination and a big tourist magnet, which is visited by over a million tourists every year. It is certainly imperative to direct this mass of tourists who come exclusively for the Plitvice Lakes National Park to other tourist facilities that Lika is rich in, all with the aim of increasing tourist spending and prolonging the stay in Lika.And The Plitvice Times magazine has an important role in that segment – tourist positioning and branding of Lika. A space that no one has filled so far, and the company from The Plitvice Times filled it perfectly with a quality project and growing from month to month. So Lika has something that no one else in Croatia has. Its promotional platform in English, in print and digital edition.The magazine is free and available to all readers both live and through the Issuu na platform LINKlast_img read more

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Gov. Wolf Announces Aid Available in 26 Counties Following Record-Shattering Summer Rains

first_img December 12, 2018 Economy,  Environment,  Infrastructure,  Press Release,  PSA Harrisburg, PA – Governor Tom Wolf today announced that the U.S. Small Business Administration (SBA) approved his request to declare a disaster in Bradford, Columbia, Delaware, Northumberland, Schuylkill and Susquehanna counties after significant flood damage to homes and businesses was sustained from severe storms between Aug. 10 – 15, 2018.“Despite the devastating impact of these storms and the hard work of county and state emergency management personnel to document the damage and make the case for providing aid through the Individual Assistance program, the federal government determined that the scope of the damage didn’t warrant such aid,” said Governor Wolf. “In lieu of funding from that program, my office immediately sought support through the SBA. Low-interest loan programs like these have proven to be important financial lifelines for families recovering from catastrophic weather events.”Homeowners, renters and businesses impacted by the storms in Bradford, Columbia, Delaware, Northumberland, Schuylkill and Susquehanna, as well as neighboring counties Berks, Carbon, Chester, Dauphin, Juniata, Lackawanna, Lebanon, Lehigh, Luzerne, Lycoming, Montgomery, Montour, Perry, Philadelphia, Snyder, Sullivan, Tioga, Union, Wayne and Wyoming may be eligible for low-interest disaster loans through the SBA Disaster Loan Programs.Low-interest loans of up to $200,000 are available to homeowners to repair or replace damaged or destroyed real estate. SBA regulations permit loans up to $40,000 to repair or replace personal property. Businesses and nonprofits can borrow up to $2 million to restore damaged or destroyed buildings, inventory, equipment and assets. Loan amounts and terms are set by the SBA and are based on each applicant’s financial qualifications.The SBA will establish a Disaster Loan Outreach Centers (DLOC) to assist anyone who wishes to apply for a loan. Applicants from any eligible county may report to any DLOC location in order to get help. The DLOCs will be open at the following locations and times:Bradford County:Fairfield Inn By Marriott1248 Gold Mile RoadTowanda, PA 18848Columbia County:Benton Borough Building590 Everett StreetBenton, PA 17814Delaware County:Delaware County Emergency Services Building360 North Middletown RoadMedia, PA 19063Northumberland County:Warrior Run Area Fire Department Headquarters1125 Main StreetWatsontown, PA 17777Schuylkill County:Port Carbon Borough Municipal Building301 First Street P.O. Box 71Port Carbon, PA 17965Susquehanna County:Susquehanna County Department of Public Safety County Office Building81 Public AvenueMontrose, PA 18801Opening: Thursday, December 13: 11 a.m.Days: Friday, Monday – Wednesday: 9 a.m. – 6 p.m.Saturday, December 15: 10 a.m. – 2 p.m.Closed: Sunday, December 16Closing: Thursday, December 20: 4 p.m.SBA customer service representatives will be on hand at the disaster loan outreach center to issue loan applications, answer questions about the disaster loan program, explain the application process and help individuals to complete their applications.Individuals and businesses unable to visit the centers in person may obtain information and loan applications by calling the SBA’s Customer Service Center at 1-800-659-2955 (1-800-877-8339 for the hearing impaired), or by e-mailing disastercustomerservice@sba.gov.Loan applications can also be downloaded at www.sba.gov/disaster. Applicants may apply online using the Electronic Loan Application (ELA) via the SBA’s secure website at https://disasterloan.sba.gov/ela. Completed applications should be returned to the local DLOC or mailed to: U.S. Small Business Administration, Processing and Disbursement Center, 14925 Kingsport Road, Fort Worth, TX 76155.The filing deadline to return applications for physical property damage is Feb. 11, 2019. The deadline to return economic injury disaster loan applications is Sept. 11, 2019. Gov. Wolf Announces Aid Available in 26 Counties Following Record-Shattering Summer Rainscenter_img SHARE Email Facebook Twitterlast_img read more

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Top six stop-hunger foods

first_imgHealthLifestyle Top six stop-hunger foods by: – August 15, 2012 15 Views   no discussions Share Share Tweetcenter_img Share Sharing is caring! Photo credit: simplyrecipies.comHow full did you feel after your last meal? Did you get a sense of sustained satisfaction or did you find that hunger pangs got you reaching for a snack just a little while later? The good news is there are certain food stuffs that have qualities that rate high on the immediate satisfaction scale (or satiety index) so, they make you feel fuller quicker, and keep you feeling that way a little while longer too.The key with this is to eat things that make you feel full — and feel full on fewer calories — then you eat less, particularly in between meals. So, to help you to do just that here’s our six best foods to keep you feeling fuller for longer.PopcornIf you are looking for a mindless munch to satisfy that hand-to-mouth craving then popcorn is one of the best snacking options available. First off, popcorn has the benefit of being a wholegrain food which means it contains more filling fibre than many other snack alternatives. Secondly it fills you up due to its volume — a 25g (0.9oz) serving of popcorn will fill a much bigger bowl compared the same weight in chips — plus there’s less fat too. Make sure you don’t go for the butter, oil, toffee or salt varieties though; plain, air-popped popcorn seasoned with a smidge of KN pepper can give you a great fill-up snack fix.ApplesPhoto credit: earthtimes.orgApples are a great food to keep hunger at bay due the fact that they are full of fibre. Studies have also suggested that they can make a good pre-meal snack; research has shown that eating an apple 20 minutes prior to a eating a meal reduced the amount of food that was consumed at that meal. So, including an apple for your daily snack will not only contribute to one of your daily recommended fruit or veggie portions (you should be aiming for at least five a day) but the fibre will fill up your stomach and should keep those hunger pangs at bay.OrangesOranges are another super-fruit when it comes to the satiety index and are almost twice as filling as bananas for the same amount of calories. This is thought to be down to the fluid content, fluid content plays a big part when it comes to helping you feel full. Oranges are 86 per cent water, and research shows that foods with high water content can help to improve our satiety because it increases the portion size without adding calories. Choose a whole orange rather than orange juice; it contains more fibre which also helps achieve that ‘I’m full’ feeling.EggsPhoto credit: thekitchn.comOkay eggs aren’t as low in calories compared to some of the other food we’ve mentioned so far, but due to the fact that they are great source of protein they definitely deserve a mention in this stop-hunger food list. You see, foods high in protein will keep you full longer. Plus eggs have other benefits too; they contain all the essential amino acids in the exact proportions required by the body for optimum growth and maintenance of lean, metabolically active muscle tissue. Keep intake in check though — one a day is a good rule.SoupStarting a meal with a hearty soup is a great fill-up strategy and there’s plenty of good research that suggests eating soup before a meal improves satiety, so you eat less and take in fewer calories as a result. You need to be careful on your soup selection though, best case scenario is a homemade soup so you have control over the ingredients and you can even include other stop-hunger foods to the soup as well (for example potatoes, lentils or beans). If you do need to go for a premade soup of the packet or canned variety, make sure you check out the nutritional information — particularly quantities of salt, calories and fat.Real Buzzlast_img read more

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