More than three dozen Harvard graduates will join the ranks of Teach for America this fall, making the University among the nation’s top contributors to the national nonprofit education program.Thirty-eight Harvard graduates joined Teach for America this year, committing to work for two years in underserved schools and become leaders in the pursuit of educational equity. They will be part of a corps of more than 8,200 members who will teach in 39 regions across the country.Admission to the program this year was even more selective than previously, with a record 46,000 applicants and a 12 percent acceptance rate. Eighteen percent of Harvard’s 2010 graduating class applied to the program last year — the largest percentage of any school or class in the history of the organization.Teach for America recruits applicants from all academic majors and backgrounds, focusing on those who have demonstrated outstanding achievement, perseverance, and leadership.The large number of applicants from Harvard was used as an example in President Drew Faust’s 2010 Commencement address, as she underscored the University’s mission to serve the common good. Harvard has been on the top 10 list of contributors for universities of its size since Teach for America started compiling such figures in 2008.In 2009, 55 graduating seniors joined the teaching corps, and 33 the year before.
Notre Dame is rife with tradition, with so much that connects current students to those of the past. They walk many of the same paths across campus, study in the same spots and attend the same dorm events. But there is one Notre Dame staple so universal that it would be impossible to graduate without experiencing it — winter in South Bend.Students on campus this semester were faced with some of the coldest temperatures in the region’s history. With temperatures falling below minus 20 degrees, classes were cancelled and students hunkered down in their dorms.Students were in good company though, as they were not the first in Notre Dame’s history to experience these sorts of temperatures.In January 1985, Notre Dame experienced extreme cold and sub-zero temperatures, similar to the 2019 cold front referred to as the “Polar Vortex.”Cheryl Ann Blain, Notre Dame class of 1987, recalled being unprepared for her first encounter with winter in South Bend.“I was coming from Northern Virginia, outside of Washington, D.C.,” she said “We had some snow and winter weather, but nothing like at Notre Dame. My first year I had a down coat, a scarf, hat, gloves and all the stuff you would wear. I remember stepping outside when it was about twenty below, and even though I had all these clothes on, I remember feeling like I was naked.”Blain was surprised to hear that Notre Dame had cancelled classes due to the weather.“I saw that classes were going to be cancelled, and I was like, ‘You’ve got to be kidding. The University never closes.’”The alumni also shared a few tips for staying warm during winter at Notre Dame. Class of 1987 alumna Laura Trauth said that she returned to her dorm room one day and found a quarter-inch of ice had formed on the inside of her window.“If it got really bad, we would pull our sheets over the radiator to make a sort of tent,” Trauth said.Ted Gradel, also from the class of 1987, had a very straightforward solution for making it through the harsh winters.“I stayed inside,” Gradel, who resided in Morrissey Manor, said. “We had a nice game room in the basement with a foosball table. A lot of us got very good at foosball every winter. We practiced our craft pretty regularly.”Gradel also described a tactic that some students used to keep warm on the cold walks to class.“I got pretty good at knowing my shortcuts through the dorms on the way to class or to work out,” Gradel said. “You knew which ones you could duck into and make the most use of hallway time. I grew an appreciation for art, since it was always climate controlled in the Snite [Museum of Art]. We’d always take a walk through the Snite to warm up on our way to class.”Tags: 1987 alumni, Polar Vortex, tradition
University of Georgia researchers have developed an effective technology for reducing contamination of dangerous bacteria on food.The new antimicrobial wash rapidly kills Salmonella and E. coli O157:H7 on foods ranging from fragile lettuce to fruits, poultry products and meats. It is made from inexpensive and readily available ingredients that are recognized as safe by the U.S. Food and Drug Administration.The technology has commercial application for the produce, poultry, meat and egg processing industries. It is available for licensing from the UGA Research Foundation, Inc., which has filed a patent application on the new technology.The Centers for Disease Control and Prevention estimates that in the U.S. alone foodborne pathogens are responsible for 76 million illnesses every year. Of the people affected by those illnesses, 300,000 are hospitalized and more than 5,000 die.These widespread outbreaks of foodborne illnesses are attributed in part to the fast-paced distribution of foods across the nation. Recently, raw tomatoes caused an outbreak of salmonellosis that sickened more than 300 people in at least 28 states and Canada.Currently, a chlorine wash is used in a variety of ways to reduce harmful bacteria levels on vegetables, fruits and poultry, but because of chlorine’s sensitivity to food components and extraneous materials released in chlorinated water treatments, many bacteria survive.Chlorine is toxic at high concentrations, may produce off-flavors and an undesirable appearance of certain food products, and it can only be used in conjunction with specialized equipment and trained personnel. In addition, chlorine may be harmful to the environment. “We can’t rely on chlorine to eliminate pathogens on foods,” said Michael Doyle, one of the new technology’s inventors and director of UGA’s Center for Food Safety in Griffin, Ga. “This new technology is effective, safe for consumers and food processing plant workers, and does not affect the appearance or quality of the product. It may actually extend the shelf-life of some types of produce.”A UGA College of Agricultural and Environmental Sciences professor, Doyle is an internationally recognized authority on food safety. His research focuses on developing methods to detect and control foodborne bacterial pathogens at all levels of the food continuum, from the farm to the table.He has served as a scientific advisor to many groups, including the World Health Organization, the Food and Drug Administration, the U.S. Department of Agriculture, the U.S. Department of Defense and the U.S. Environmental Protection Agency.The new antimicrobial technology, developed by Doyle and UGA CFS researcher Tong Zhao, uses a combination of ingredients that kills bacteria within one to five minutes from application. It can be used as a spray and immersion solution, and its concentration can be adjusted for treatment of fragile foods such as leafy produce, more robust foods like poultry, or food preparation equipment and food transportation vehicles.“The effectiveness, easy storage and application, and low cost of this novel antibacterial make it applicable not only at food processing facilities, but also at points-of-sale and at home, restaurants and military bases,” said Gennaro Gama, the UGARF technology manager in charge of licensing the technology. “The development of this technology is timely, given the recent, sequential outbreaks of foodborne pathogens.”
There is one way for this tour to be a reality, our sponsors! Sending a thank you shout out to our title sponsor Nite Ize, and all of our other awesome sponsors that make this happen: Crazy Creek, National Geographic, Sea to Summit, Mountain House, Lowe Alpine, Old Town, Leki, HydraPak, UCO Gear and Wenzel. If you like the gear that keeps us groovin’ click here to enter for a chance to win Easy to find materials are utilized, like glass bottles and tires. They are used to build durable structures. Currently, there is an Earthship being built in Puerto Rico that is hurricane resistant. If you are interested you can volunteer, or donate!It’s proximity to both mountains and desert make Taos a fun place to camp. You can experience both flat and spacy desert camping and classic Rocky Mountain alpine camping in a single weekend. There are several free established and dispersed camping areas on the road from Taos up to Taos Ski Vally. The sites were close to the road at times but they were shaded and next to a creek. On the west side of Taos, there is ample BLM land that allows free dispersed camping as well. We found a great spot right on the rim of the Rio Grand River. It’s hard to beat the stars in the desert. It’s no wonder there are so many alien sightings in New Mexico… In the morning we woke up to the most amazing sunrise and a hot air balloon taking off only about 100 feet away. It was a good way to start the day.PlayThis is where Taos really shines. Most people know of Taos Ski Valley as a winter destination. However, Taos is much more than that. The town sits at the base of the Sangre De Christo range. The same Sangre De Christo range that you visit if you have ever been to Great Sand Dunes National Park. They’re beautiful. Summit the highest point in New Mexico – Wheeler Peak (13,161 ft above sea level). This 8 miles out-and-back hike will reward you with views all the way back into Colorado – literally. There is also a large heard of Big Horn Sheep who frequent the saddle just below the summit.If you want to stay close to town, hike the Devisadero Loop Trail. This locals favorite will take you through diverse terrain with a beautiful view overlooking the town of Taos and beyond. Don’t forget your fishing rod! The Rio Grand River is just a short drive out of town. There are several river access points. We stopped at a small day-use area near Arroyo Hondo and had coffee in the shade right on the banks of the river. It was wonderful. Taos is also surrounded by natural hot springs. We hiked to quite possibly the nicest natural hot spring we have ever visited; right on the bank of the Rio Grande. We hiked in about an hour before sunset and there was only one other human there. We enjoyed this area so much that we decided not to name it in the blog. However, if you are interested in knowing its location – you can send us an email at [email protected] or message us on social media and we’ll be happy to tell you where it is. There is a large parking area and it might not be much of a secret, but for us, it was perfect. New Mexico is Colorado’s southern neighbor. The north-central portion of the state shares the Sangre de Cristo mountain range with Colorado and that’s where Taos and New Mexico’s highest peak live. Taos, the “place of red willows,” is a collection of restaurants and shops surrounded by rugged beauty, warmth, and culture.Taos Pueblo, the town bordering Taos on the northern side, is known to be one of the oldest continually inhabited communities in the United States. It is believed to be over a millennium old and built somewhere between 1000 and 1450 A.D. Currently, 150 people live in the structure year round.We were able to road trip down to Taos for a few days and experience as much of this quirky town as we could. We climbed mountains, relaxed next to hot air balloons, and explored the Rio Grande River.EatIf you were hoping to get any recommendations besides Mexican food, then you need a different article. We had Mexican food for every meal, and we’re very happy about it. Out of all the restaurants we tried, one stood out from the rest. It had a focus on quality ingredients, two locations, and didn’t break the bank. Taos Diner was by far our favorite and we wish we would have gone first so we could go every day we were there. Get a burrito ‘Christmas style’ and never look back. Their green chili shines, but the red is just as delicious. It is easy to get a great meal in Taos under $10.00. Try out Guadalajara to eat among the locals. Hit Michaels in the morning and grab a green chili croissant. For a super cheap and delicious breakfast, stop by El Taoseno Restaurant just south of town. All the food in Taos is delicious and reasonably priced. We decided to go on a green chili tour and tried every green chili each restaurant had to offer.If you want a great coffee (and coconut milk!) try out The Coffee Apothecary. It has great brews, comfortable laptop spots, and it’s attached to a bicycle spot– what more could you ask for? We spent an afternoon there hiding from the sun and caffeinating for our hot spring excursion that evening (more on that later).SleepTaos is home to the mystifying Earthship Biosphere community. We were lucky enough to stay in Picuris for a night, one of the rentable Earthships in the community. Earthship homes are unique because they are fully self-sustaining while using very simple construction techniques to work with the Earth and elements. They use solar, but their answers for water use and heating/cooling is the most interesting, especially because Taos only gets on average seven inches of water per year.The water is used three times, for drinking water, watering all the plants inside, to fill the toilet, and then finally to water the plants outside. With such little rain, it’s incredible how it can be used efficiently. The plants inside the house purify the air and help with filtration of the water. It makes for an extremely comfortable atmosphere. When we stepped into the Earthship, we instantly felt relaxed and at home. There is a meditative aspect to staying in these structures. They feel more in tune with the needs of the land. Even with all the incredible eco-friendly practices, it doesn’t feel like you’re “roughing it” in any compacity. There is a fully functioning kitchen, hot showers (you just have to wait for two minutes for the water heater to kick on), indoor lighting, and a comfortable temperature all year round. Temperatures in Taos range from 12 degrees to 90 degrees Fahrenheit, and because of the construction of the building dug down into the earth, it regulates inside. The placement of the windows work with the summer and winter sun to either cool or warm the attached rooms.
The administrator of Bridgewater, Branden Maloney, was stunned when he first saw the post and allegations. Maloney also broke down what happens when complaints are made. Maloney said during their investigation, they have not found anything to support the allegations being made by Shuford and have not received any recent complaints about workers at the center. BINGHAMTON (WBNG) — Bridgewater Center for Rehabilitation and Nursing is speaking out, following recent allegations of mistreatment with its residents. “When the allegation came out, immediately we started investigating the situation and got statements from everyone to make sure that everything was in line.” In a Facebook post created by Isaiah Shuford on August 24, he argues that Bridgewater “needs to change or needs to be shut down” due to the treatment of the residents there. You can read the full post by clicking here. “If someone makes a complaint of abuse or neglect, we go to the resident involved and do a full assessment of the resident,” Maloney said, “We also have a social worker interview the resident to make sure they’re alright. Then we start an investigation, and with that investigation, if any employees are found accused of abuse or neglect, they are suspended and put on investigation until we figure out what happened.” “I was shocked,” said Maloney, “This employee was never a Bridgewater employee, he was the employee of a subcontractor that works in the kitchen. From talking with them, he was let go, but not for the reason which he is alleging, and he never brought up any allegations that had to do with resident care, abuse, or neglect.” Bridgewater says in addition to the corporate liaison they have to handle complaints, they are also currently working to create an online reporting system to make it more accessible for residents, families, and the community. Both are confidential. Following the post, Maloney said they didn’t waste any time to start looking into the matter. 12 News is working to get an interview with Shuford to hear his side of the story. We will bring you that as soon as we can.
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Governor Wolf Announces Grant for New Manufacturing Training Program in the Lehigh Valley SHARE Email Facebook Twitter May 04, 2018 Innovation, Jobs That Pay, Press Release, Workforce Development Harrisburg, PA – Today, Governor Wolf announced the approval of new funding to support the Manufacturers Resource Center (MRC) in coordination with the Lehigh Carbon Community College and Workforce Board Lehigh Valley in the development of a new manufacturing training program for the Lehigh Valley.“In order to strengthen our manufacturing sector and empower our workforce, we need to support the ability for workers to get the crucial skills they need to get a stable, high-paying job in manufacturing,” Governor Wolf said. “That’s why this grant is such great news for the Lehigh Valley. It will enable people to enter the manufacturing workforce for the first time and will provide a great benefit to manufacturers in the area as well. It’s truly a win-win situation.”The grant will provide $135,000 to MRC to develop a new training program, in coordination with the Lehigh Carbon Community College and Workforce Board Lehigh Valley, based on the input of local manufacturers about their greatest workforce needs. The 16-week training program will serve as a short-term work readiness program to provide participants with critical skills aligned to entry-level jobs in manufacturing. In the first year of the program, it is expected to provide 20 trainees with certifications and transferable college credits to assist entry into the manufacturing workforce.“The new program has two main goals: first, it will be a great tool for individuals looking to better understand and land a job in manufacturing because it will be based on the needs of local manufacturers,” said Jack Pfunder, president and CEO of MRC. “It will also be a great way for manufactures to better assess the critical talents and knowledge that the applicants have that are needed for entry level positions.”The Pennsylvania Manufacturing Training-to-Career grant is designed to provide funding for training programs to help unemployed and underemployed individuals, as well as those with barriers, to gain the skills they need to gain employment in the manufacturing sector. Eligible applicants include technical and trade schools, universities, and nonprofit organizations that develop new and innovative training programs and partner with two or more manufacturers. Governor Wolf recently announced other Training-to-Career grants to the Greater Johnstown Career & Technical Center and Robert Morris University.The Training-to-Career grant is one of three components of Governor Wolf’s Manufacturing PA initiative, along with Industrial Resource Centers and the Pennsylvania Manufacturing Innovation Program, that was launched in October 2017. This initiative ensures that training leads not simply to any job, but to careers that provide higher pay and opportunities for advancement. Working with DCED’s strategic partners, including Industrial Resource Centers (IRCs), Pennsylvania’s colleges, universities, technical schools, and non-profit organizations, this initiative fosters collaboration and partnerships to accelerate technology advancement, encourage innovation and commercialization, and build a 21st century workforce.For more information about the Wolf Administration’s commitment to manufacturing, visit the Department of Community and Economic Development (DCED) website or follow us on Twitter, LinkedIn, Facebook, and YouTube.
Our sports ReporterGUWAHATI: The three-day match between Assam and Bengal in the Vijay Merchant Trophy ended as a draw at the NFRSA stadium, Maligaon today. Assam, after following on, scored 235-8 in their second innings when the game came to an end.Brief scores: Bengal first innings 372-7 (dec), Assam first innings 72, Assam second innings 235-8, Manjeet Deka 86 (no), Milind Mondal 4-41. Also Read: Assam Struggling Against Bengal in Vijay Merchant tie in MaligaonAlso Watch:Watch | 7th Late Jatin Islary Memorial Running Shield Football Tournament
COMPETITORS from five nations, including host country Guyana, will participate in this year’s Camille’s Academy Stage of Champions IV Fight to the Finish, which is scheduled for the Theatre Guild, in Kingston, Georgetown on Saturday,October 19.Coordinator Videsh Sookram confirmed that participants from Suriname, Trinidad and Tobago, Barbados and Antigua would join their Guyanese counterparts for the bodybuilding, bikini and men’s physique events.Among the big overseas names expected for the bodybuilding competition are Mr. Suriname 2019, Fabian Wehl, Antigua’s Warren English, T&T’s Barry Copilah, who is the Twin Island Republic 2018 National Junior Champion.English, who captivated the audience last month at the Guyana Bodybuilding and Fitness Federation (GBBFF) Senior National Championships as a guest poser, is Guyanese by birth.The overseas participants will face 2019 Mr. Guyana, Marlon Bennett, rising star Derran Harris, who won the U143 pounds category at seniors after winning the novices bodybuilding competition earlier this year, and one of Guyana’s most decorated bodybuilders, Sylvan Gardner, among others.Warren English dazzled the Guyanese audience at the Senior Championships as a guest poser.Gardner, who confirmed his participation over the weekend, has a string of international wins, including the 2008 MuscleMania Superbody Championships, and three gold medals at the Central American and Caribbean (CAC) Bodybuilding Championships.A number of persons are expected to take part in the Mr. Physique competition, including reigning Mr Novices Physique, Delroy Phillips.So far, two Guyanese women have signed up to compete in the bikini competition: reigning Senior National Ms. Bikini champion Rosanna Fung and Tower Gym’s Amrita Shiwdas. Three Surinamese will also travel for the event: Militia Galimo, Tatiana Bawon and Jo Pereira.Sookram said that along with Camille’s Academy Diamond and Soesdyke branches, Fitness Express and Tower, powered by Unity Gym, are sponsoring the championships.
Head Coach Mark Johnson knew it would be more of a challenge for the Wisconsin women’s hockey team to score goals this year. After netting 170 goals in 38 games last year, the Badgers lost 62 of those scores in the form of departing players. Everyone, especially the freshmen, had to step up their game and produce goals. Through the season’s first five games, the team has done exactly that.Wisconsin hasn’t missed a beat from last season, when the team averaged around 4.5 goals per game. This year’s squad is averaging four goals per game, with 18 goals in the past four games. The team has done well to replace their former teammates, especially the freshmen, who have used their speed and enthusiasm to make up for the lack of college playing experience. New Badgers Angie Keseley, Erika Lawler and Tia Hanson have stepped in nicely, combining to tally 10 points in their first five games of collegiate play.However, a key part of goal production this year has come from a pair of familiar faces, junior Sara Bauer and senior Sharon Cole. The two play on the same line and feed off of each other’s skill. The duo had a pretty passing exchange that resulted in a goal for Cole against Vermont and another great play when Cole scored off another feed from Bauer against Minnesota State last weekend. Bauer, a prolific goal scorer, has already collected 10 points in only five games this season. Cole, the team captain, has recorded six points thus far. “We’ve played together for a while, so we know how each other plays and works position-wise,” Cole said of her playing with Bauer. “I think we just compliment each other well with passing and getting [the puck] on net.”The freshmen have also stepped up to provide a reliable source of goals. Lawler, who stands at only five feet tall, uses her speed to disrupt defenses and create scoring opportunities and breakaways. She has collected three points in the season, scoring her first goal of the season in the opening series against Minnesota-Duluth. She has created numerous scoring chances for herself and her teammates, although a goal against Minnesota State was taken away due to the net being knocked out of position.Freshmen forwards Hanson, Keseley and Kayla Hagen have also all seen significant playing time and have performed well. Hanson and Keseley created a two-player breakaway last Saturday against Minnesota State, with Hanson scoring in the third period to give the Badgers a 3–1 lead.”The freshmen are doing well,” Johnson said. “They’re still getting their feet wet in regards to college hockey and getting used to being a college student … but I like the team we have and the offensive chances we’re creating.”One negative aspect of the Badgers’ offense is the lack of production from the powerplay. The Badgers were 0-for-7 on the powerplay Saturday against Minnesota State and are just 1-for-15 in the past three games.However, Johnson isn’t worried about the powerplay just yet. He knows that it’s difficult at first for the players to read each other and anticipate what their teammates will do. This is especially true with the special teams units, where it takes time for a squad to come together. Johnson is confident that this will happen with time.”We were 0-for-7 up at Mankato, and that’s something that we have to work on … some people have to get used to one another and the chemistry has to develop,” Johnson said. “We did some pretty good things (on the powerplay), we just didn’t score. We got the puck in (the offensive zone) and moved it around pretty well … we’ll work on the powerplay tomorrow (in practice) quite a bit and get the girls ready for Friday afternoon … so we should be able to create more scoring chances.”The Badgers will face the North Dakota Fighting Sioux Friday at 2:07 at the Kohl Center. Like last week’s matchup against Minnesota State, the team expects another tough physical battle this weekend.”You can expect a physical battle out of all the WCHA teams, everybody wants to get that conference win,” Cole said. “Especially against us; we have pretty good speed so teams tend to be physical to slow us down.”