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Posted by: | Posted on: April 21, 2021

The science of salt

first_imgWith the recent publication of new targets for sodium reduction in processed foods, salt (sodium chloride) remains at the top of the bakers’ list of product quality concerns.Currently working towards the 2010 targets (1.1g salt per 100g bread, 430mg sodium average; 2012 targets: 1g salt per 100g bread 400mg sodium average), the plant baking industry has continued to collaborate with the Food Standards Agency (FSA) and other interested bodies and has made significant reductions in the salt levels used in modern plant breadmaking. Each reduction that the plant baking industry makes takes it deeper into unknown territory, as the role of salt in breadmaking, especially at the lower levels we now use, has yet to be fully understood or explained.The most apparent change we see when salt levels are lowered is the change in product flavour. This is not surprising, since saltiness is considered by sensory scientists to be one of the primary tastes. The high solubility of salt means that its impact on our taste buds is immediate when we eat bread. So the overall impact of reducing salt levels is complex, because not only does salt have its own flavour impact, but our overall assessment of the ’flavour’ of bread is changed as the balance of the different and often more subtle flavours of bread that come from ingredients and processing are changed. Salt has such a unique flavour that it is not just a question of using less salt and tossing in a (permitted) alternative.The fact that salt can inhibit the fermentation of bakers’ yeast is well-known and the need to balance yeast and salt levels has been a fundamental principle in breadmaking for many years. Fermentation to produce carbon dioxide occurs in all breadmaking processes – otherwise we would not get the light, aerated and digestible food that we call bread. In plant baking, the fermentation of the dough takes place after the bulk dough from the mixer has been divided and placed in the prover. For people less familiar with baking, this terminology creates confusion between the terms ’fermentation’ and ’prove’ but, as far as the dough is concerned, they are one and the same thing. The expansion of the dough in the prover and its continued expansion in the early stages of baking – as manifest in oven spring – rely on the dough being able to grow in a controlled manner. There is a balance to be struck between gas production (by the yeast) and gas retention in the dough and, once again, salt plays a key role in striking this balance and, in doing so, contributes indirectly to the fineness of the cell structure in the baked product.Gluten connectionThe least well-understood role of salt is the contribution that it makes to the development of the gluten network in the dough. Dough development is an ill-defined term, but is manifest in the dough property, described as ’gas retention’. Even less well understood is the contribution that salt makes to the collective properties of dough, referred to as ’dough rheology’. This property tells us about how the dough will behave under the stresses and strains of processing through the plant and how easy it will be to shape and process the dough pieces. One of the significant problems facing all bakeries is that lower salt levels yield dough that is stickier and more difficult to process. This has been known for some time and has recently been confirmed by research supported by the FSA and members of the Federation of Bakers.Though the precise contribution that salt makes to controlling dough rheology has still to be explained, salt forms strong ionic bonds with the gluten network and the water in the dough. Mechanical processing subjects the dough to greater shearing forces than hand moulding and some of the bonds are broken, with the result that the dough is smeared across equipment surfaces – for example, the conical moulder drum – which then impedes the transfer of successive dough pieces in the plant and ’stick-up’ ensues. During resting (first proof) some of the bonds are reformed and the stickiness is reduced but in the final moulder, the dough again experiences high shearing forces and increased stickiness.In the craft bakery and, to some extent, the in-store bakery, coping with sticky dough in processing is often a matter of patience and reducing the rate at which dough pieces are fed into the processing equipment or dealing with ’stick-ups’ through manual intervention. In a plant bakery running 2,000-8,000 loaves an hour, the options are more limited. Watching plant bakers having to un-stick a plant is painful – and even worse when you are the one that has to do it! You cannot stop dough from fermenting, so a 10-15 minute stoppage to clean through the plant is not just about the few pieces lost in the moulder, it is also about the dough that is already in the line; on a 6,000-unit an hour plant, a 10-minute stoppage equals at least 1,000 lost loaves. Along with wasted raw materials and energy, the cost implications are very significant.As salt levels in bread have been gradually reduced, bakers have learned to adapt their processing to cope with the changes in dough rheology. Improved process control has helped a lot with the introduction of measures to limit the tendency for dough to stick to moulding equipment and processing belts. The challenges have been greatest for premium branded products, where the requirement is for high and consistent quality. The drag of sticky dough trying to pass through the final moulder can lead to misshapen dough pieces falling into the pan, with subsequent variations in shape and texture in the final product. This may be acceptable in some marketplaces, but the UK consumer of branded products is very discerning and does not readily accept quality variations or losses.The use of air streams in dough processing has supported the efforts of plant bakers. However, there is a balance to be struck; too much air may cure dough stickiness, but will lead to problems of dough skinning, which is just as bad for product quality. The use of air streams needs to be focused on the critical processing points in order to be most effective – long gone are the days of standing a big fan by the rounder to blow air over the dough.Need for researchWith the new targets for salt levels announced, where does the plant baking industry go? Clearly there is a need for good, focused research to understand the functions of salt and the contribution that it makes to all aspects of bread production and quality.There is talk of ’salt replacers’, but finding a legally acceptable alternative that delivers all three functions described above will not be easy. Reformulation strategies will certainly play a part in achieving lower salt levels, but changes in dough processing perhaps have a bigger role to play. This may require the redesign of some aspects of dough-processing equipment, but care is needed to be sure that ’the baby is not thrown out with the bath water’. Premium breads have very specific qualities that attract consumers, so any change in processing should not be at the expense of product quality if we are to continue to encourage consumers to eat more bread, with its positive contributions to calcium and fibre to the average diet.last_img read more

Posted by: | Posted on: March 1, 2021

Red meat raises red flags

first_imgA new study by Harvard School of Public Health (HSPH) researchers has found that red meat consumption is associated with an increased risk of total, cardiovascular, and cancer mortality. The results also showed that substituting other healthy protein sources, such as fish, poultry, nuts, and legumes, was associated with a lower risk of mortality.“Our study adds more evidence to the health risks of eating high amounts of red meat, which has been associated with type 2 diabetes, coronary heart disease, stroke, and certain cancers in other studies,” said lead author An Pan, research fellow in the Department of Nutrition at HSPH.The study was published online in Archives of Internal Medicine.The researchers, including senior author Frank Hu, professor of nutrition and epidemiology at HSPH, and colleagues, prospectively observed 37,698 men from the Health Professionals Follow-Up Study for up to 22 years and 83,644 women in the Nurses’ Health Study for up to 28 years who were free of cardiovascular disease and cancer at baseline. Their diets were assessed through questionnaires every four years.A combined 23,926 deaths were documented in the two studies, of which 5,910 were from cardiovascular disease and 9,464 from cancer. Regular consumption of red meat, particularly processed red meat, was associated with increased mortality risk. One daily serving of unprocessed red meat (about the size of a deck of cards) was associated with a 13 percent increased risk of mortality, and one daily serving of processed red meat (one hot dog or two slices of bacon) was associated with a 20 percent increased risk.Among specific causes, the corresponding increases in risk were 18 percent and 21 percent for cardiovascular mortality, and 10 percent and 16 percent for cancer mortality. These analyses took into account chronic disease risk factors such as age, body mass index, physical activity, and family history of heart disease or major cancers.Red meat, especially processed meat, contains ingredients that have been linked to increased risk of chronic diseases, such as cardiovascular disease and cancer. These include heme iron, saturated fat, sodium, nitrites, and certain carcinogens that are formed during cooking.Replacing one serving of total red meat with one serving of a healthy protein source was associated with a lower mortality risk: 7 percent for fish, 14 percent for poultry, 19 percent for nuts, 10 percent for legumes, 10 percent for low-fat dairy products, and 14 percent for whole grains. The researchers estimated that 9.3 percent of deaths in men and 7.6 percent in women could have been prevented at the end of the follow-up if all the participants had consumed less than 0.5 servings per day of red meat.“This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said Hu. “On the other hand, choosing more healthful sources of protein in place of red meat can confer significant health benefits by reducing chronic disease morbidity and mortality.”Support for the study was provided by the National Heart, Lung and Blood Institute and the National Cancer Institute.Other HSPH authors include Qi Sun, Adam Bernstein, JoAnn Manson, Meir Stampfer, and Walter Willett.last_img read more

Posted by: | Posted on: January 26, 2021

PrismND establishes bylaws, unites allies

first_imgAlthough student body president Alex Coccia does not identify LGBTQ concerns as a priority of his administration, he said student government supported the implementation of the University’s “Beloved Friends and Allies” pastoral plan.  Specifically, Coccia said he and student body vice president Nancy Joyce sat on the selection panel for the assistant director who would address LGBTQ student concerns. He said he also named a student representative to the advisory committee on LGBTQ issues to Vice President for Student Affairs Erin Hoffmann Harding. “One of our recommendations in the [Oct. 17] Board of Trustees report was that the [advisory] council meet regularly … that it gets off to a good start,” Coccia said. “The purpose is essentially to gauge campus climate on LGBTQ inclusion and help make recommendations to [Hoffmann Harding] as we move forward on this issue.” In the report to the Student Affairs Committee of the Board of Trustees, Coccia’s administration recommended the advisory committee meet for the first time no later than Thanksgiving break and gather four times in the spring 2014 semester. The administration also suggested the Office of Student Affairs “engage in action-oriented conversation regarding transgender students in the University housing system.”  In his May 1 State of the Student Union address, Coccia said his administration backed the LGBTQ student organization PrismND, and reiterated his administration’s support in an interview with The Observer. “We plan to fully support the implementation of the new LGBTQ and ally student organization as it is incorporated into the student unions… and we look forward to the honor of co-sponsoring one of their initial events,” Coccia said in the address. This group now can assume the role played by the former LGBTQ student group, which operated without official University approval. “Students had a huge victory a year ago, which was the recognition of the LGBTQ student group,” Coccia said. “Many of the efforts that I think were necessary [before] … can now be facilitated by PrismND.” The founding members of PrismND began to develop the group’s bylaws last semester, Coccia said.  “Then we started to formalize them a bit more, make the language consonant with what organization languages are and what organization bylaws look like, which includes components of funding and membership and meeting logistics,” he said. “Then it was back-and-forth conversation … to ensure that the bylaws were solid and reflective of what the purpose of the organization was.” Sophomore Connor Hayes, co-president of PrismND, said the club finalized its bylaws in early October, with the exception of one part that was solidified earlier this week.  Co-president Bryan Ricketts said PrismND’s first major event was a celebration of National Coming Out Day on Oct. 11. The group set up “closet” structures outside DeBartolo Hall and the LaFortune Student Center and encouraged students to “come out” as anything – a member of the LGBTQ community, a fan of country music, a peace studies major or something else.  Ricketts, a sophomore, said PrismND also sponsored a National Coming Out Day lunch with Pasquerilla East Hall. He said two speakers at the lunch discussed the concept of coming out both from an academic perspective and on a personal level.  PrismND’s other main event this semester was StaND Against Hate Week from Nov. 4 through 8, Hayes said. The week, which the Gender Relations Center and Multicultural Student Programs and Services co-sponsored, featured a “What It Means to be an Ally” dinner, two lectures and a candlelight prayer service.  Hayes said,between 20 and 30 people attend the group’s organizational meetings, every other week. He said next semester PrismND will hold separate meetings in which people can discuss issues they face. The organizational meetings do not serve this function because they are mainly meant as time for planning events, Ricketts said. “They’re not necessarily a space where community can grow,” he said. “We want to have a space where people can just come and talk about issues on campus, issues they’re having, issues they see in the world outside of the Notre Dame bubble.”  PrismND aims to be a welcoming space for all parts of the LGBTQ and ally communities on campus, Hayes said.  “We want to make sure that [the group] doesn’t develop some sort of reputation of being associated with certain things, associated with certain parts of the University. Someone could be like, ‘Oh, that’s a liberal part of the University, and I identify as gay, but I’m kind of conservative, and I don’t think I feel at home there.’  “That kind of thing – making sure that it is as inclusive as possible. … I think that’s kind of a guiding principle to a lot of things that we do.” Hayes said now that PrismND’s working dynamics are established, the group aims to host more programming next semester.  LGBTQ concerns remain a “very personal priority” for Coccia, he said.  “We’ve really come to a new step in campus culture,” Coccia said. “The way I like to frame it … is two-and-a-half years ago, the question was, ‘Are you an ally?’ … The question now is, ‘Why wouldn’t you be an ally?’ “Student government’s role in this respect, I think, is continually providing a support for that.” Contact Marisa Iati at [email protected]last_img read more

Posted by: | Posted on: December 30, 2020

Paddling Gear: Make a Splash

first_imgEssential Paddling Gear for On and Off the Water1. Adventure Technology Oracle Carbon PaddleThe Oracle is both a touring and downriver paddle featuring lightweight carbon construction and a high angle blade that improves boat control and maximizes stroke efficiency, especially when bracing or rolling in choppy conditions.$300. atpaddle.com2. Bomber Gear Bomb Dry Top The Bomb Dry Top includes several upgrades and a little extra armor for those who consistently push limits. Highlights include the double-stitched, taped and patched seams, four-way stretch neoprene, and cone-shaped cuffs with fused (not glued) gaskets. Looking for bells and whistles? How about a hidden emergency whistle stitched into the top? Bomber Gear has also beefed up the design by adding abrasion-resistant nylon to the elbows and polyurethane reinforcement to the shoulder panels for additional durability in the areas where you need it most.$299. bombergear.com3. Chaco Mighty SandalChaco’s lightest sandal is also its most comfortable and durable. The strapping system allows custom adjustment to keep your feet secure and to personalize your fit. The super-grippy outsole keeps you grounded on wet or dry terrain. Our tester wore them on downriver paddling expeditions, swimming hole cliff jumps, and fords across waist-deep water. They dried quickly and provided excellent traction and performance. They were equally impressive at the pub afterward.$90. chacos.com4. Sazzi Digit SandalThe name and design are derived from the woven sandals worn by the Anasazi tribes who used their footwear to navigate the rugged terrain of the American Southwest. Today, the Sazzi translates into a strong, agile and light five-toed sandal. The Digit has a single independent toe, four toe posts, a lateral stability system, and a heel strap to accommodate rugged trail and water environments. It’s made from 100 percent recyclable PLUSfoam, a material that also boasts anti-microbial properties and impressive traction in wet and dry conditions.$100. sazzi.com5. Wave Sport ReconWave Sport’s all-new Recon is one of the most versatile high-performance boats on the market, ideal for creeking, river trekking, and class IV-V+ boating. The continuous rocker profile makes the Recon very fast and easy to boof, and its upswept shape allows the Recon to resurface and unload water quickly when blasting through holes. The domed stern deck minimizes back-ending in holes and drops, and the location of the full stern chine combined with the generous side wall flare provides superb stability and control when carving, moving across a current, or tracking.$1099. wavesport.comlast_img read more

Posted by: | Posted on: December 18, 2020

Credit unions now have the same Facebook tools as big brands

first_img 7SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Michael Ogden Michael has been in the social media business for more than a decade inside the credit union, technology, financial and food industries. He’s the founder of For3, LLC, which … Web: www.for3forgood.com Details Facebook recently reported that they made $3.32 billion from ad revenue in the first quarter of this year. To put that in perspective…..forget it. It’s just a lot.As much as I don’t personally enjoy Facebook, those numbers reflect the flocking of brands to purchasing ads to get noticed on your feed. There’s a new feature, called “Story Packs” that your credit union should take a look at if you’re willing to stop throwing money at “boosting” posts and creating normal ads on the platform.Story Packs are Facebook’s way of leveling the creative ad experience (you see big brands doing) for small businesses and local establishments…..like say, a credit union.How do you use it?Basically “Story Packs” are Facebook’s way of helping small businesses create a beautifully done ad campaign for your CU. For now, they’ve put business categories into these areas: Restaurants, Retail and Spas. My guess is that the list will expand. For this example of how to use it, I’m using the “Retail” tool.Facebook will ask you three question areas to help focus the ad.1) Increase people’s awareness of your brand – in each section you’ll be asked “What results do you want?” These questions are all about making sure the ad is focused and measurable. Questions like these: Do you want to reach and engage people? More page likes? Reach people near your business/store? Do you want views of your video?2) Find potential customers – after those questions, you move on to audience engagement with questions like: Do you want clicks to your Website? Conversions on your Website? Installs of your App? Responses to your Facebook event?3) Drive sales of your product or service – the final series of questions revolve around what action you want from your potential customers: Do you want clicks to your site? More conversions on your site? Engagement of your app? Do you want people to redeem your special offer?From there you’ll head to the “Creative Tools” section where you’ll find photos, images or even upload your own. Also, there are creative tips that again help you focus on the point of the ad.There are four areas to think about: People, Place, Things and NewsPeople – do you want your ad to focus on your employees, testimonials or tips and resources your business might provide for others?Place – do you want to push product information, promotions or even have an ad that focuses on the personality of the neighborhood where your business is located?Things – do you want the ad to focus on the value of your products and services, their functionality or how about highlighting your feature product? You know, the one thing why you started your business in the first place.News – this is where you can focus on giving a call to action, highlighting special events and sales.While I’m saddened that we’ve reached this point of accepting the fact that to get your credit union noticed on Facebook that you’re just going to have to pay – the Story Packs work really well!last_img read more

Posted by: | Posted on: November 18, 2020

Pigs, cats in Indonesia infected with H5N1

first_imgOct 10, 2006 (CIDRAP News) – Pigs and stray cats have been found infected with the H5N1 avian influenza virus in Indonesia, adding to the few previous reports of such cases, according to news services.A study from Udayana University found that two pigs on the island of Bali were infected with the H5N1 virus in July, senior agriculture minister Musni Suatmodjo told Reuters yesterday. According to news reports, veterinary faculty from the university discovered the infected pigs in Bali’s south-central Gianyar and Tabanan regencies.News reports didn’t say if the pigs were sick or died.Flu experts worry about H5N1 findings in pigs because the animals can carry human as well as avian influenza viruses, which presents the viruses an opportunity to combine and form new strains that could spark a human flu pandemic.This isn’t the first time that the H5N1 virus has been identified in Indonesian pigs. In 2005, a report in Nature said the virus was found in 5 of 10 healthy pigs kept near poultry farms in western Java where poultry were infected with H5N1. The report said the Indonesian government had found similar results among pigs in the same region.The H5N1 virus was also found in pigs in China in 2001 and 2003, but follow-up surveys in 2004 found no evidence of the virus, according to the Nature article.Meanwhile, researchers from the Indonesian Environment Information Center (PILI) in Yogyakarta announced that stray cats had caught the H5N1 virus from infected poultry at live markets, according to a report Oct 7 in the Jakarta Post. There were no details about the location of the stray cats or if they were sick or died.”We are positive that cats can have the virus, although it is yet to be proven that they can transmit the virus to other animals or humans,” said PILI director Iwan Setiawan.Other instances of cats infected with the H5N1 virus have been documented: house cats in Germany, Thailand, and Austria, and a leopard and tigers at a zoo near Bangkok.But the role of cats in transmitting the H5N1 virus is not known. The World Health Organization said earlier this year that no human cases have been linked to diseased cats. However, Albert Osterhaus, a virologist with the Erasmus Medical Center in the Netherlands, said that cat-to-human transmission is theoretically possible and that cat-to-cat transmission has been shown in a laboratory setting.Meanwhile, in the United States, final tests showed that the flu virus found in wild northern pintail ducks in west-central Montana’s Cascade County last month was an H5N3, a mild strain, not the deadly Asian strain of H5N1, the US Department of Agriculture (USDA) announced on Oct 7.In September, investigators found the H5 and N1 virus subtypes in healthy ducks. The samples were sent to the USDA National Veterinary Services Laboratory (NVSL) in Ames, Iowa, where investigators found a low-pathogenic H5N3 virus in 2 of 16 samples.The USDA said it’s not unusual for a specific subtype to be identified in initial screening tests but not be isolated in confirmatory testing, because the screening tests are so sensitive. In this case, the N1 subtype was weakly identified as positive by rapid screening, but confirmatory testing instead found the N3 subtype. Previously announced genetic testing had already ruled out the presence of the highly pathogenic H5N1 strain.Low-pathogenic avian flu viruses often occur naturally in wild birds and cause only minor sickness or no noticeable signs of disease. They pose no risk to human health. However, low-pathogenic strains sometimes mutate into deadly strains.The testing of Montana ducks is part of an effort by the USDA and the Department of Interior to test wild birds throughout the United States for the deadly H5N1 avian flu. Previous tests on birds from Michigan, Maryland, and Pennsylvania have been positive only for the low pathogenic “North American” strain of H5N1.See also:USDA-DOI news release on avian flu in Montana ducksNature report on H5N1 virus in pigs in Indonesiahttp://www.nature.com/nature/journal/v435/n7041/full/435390a.htmlMay 27, 2005 CIDRAP News article “Indonesian pigs have avian flu virus; bird cases double in China”last_img read more

Posted by: | Posted on: October 20, 2020

End of an era for Grosvenor

first_imgTo access this article REGISTER NOWWould you like print copies, app and digital replica access too? SUBSCRIBE for as little as £5 per week. Would you like to read more?Register for free to finish this article.Sign up now for the following benefits:Four FREE articles of your choice per monthBreaking news, comment and analysis from industry experts as it happensChoose from our portfolio of email newsletterslast_img

Posted by: | Posted on: October 17, 2020

BLOG: State Parks System Grows Stronger in 2015

first_imgLike Governor Tom Wolf on Facebook: Facebook.com/GovernorWolf BLOG: State Parks System Grows Stronger in 2015 January 26, 2016 By: Cindy Adams Dunn, Secretary of Conservation and Natural Resourcescenter_img Environment,  The Blog,  Year in Review Some of the country’s biggest cities, like Pittsburgh and Philadelphia, and Pennsylvania’s small towns like Confluence in the southwest, Ridgway in the Pennsylvania Wilds and Jim Thorpe in the Poconos, have recognized the value of their rivers, trails and parks as amenities that spur business development and draw people to downtowns.Our special places, wildlife and landscapes are important to our well-being, our identity and help us attract tourists for outdoor adventures and to keep our communities vibrant.As Pennsylvania’s largest land manager, the Department of Conservation and Natural Resources is leading outdoor recreation initiatives to invigorate citizens and communities, encourage healthy lifestyles, create jobs that pay and promote environmental stewardship. It’s been a productive year.ConservationConserving our natural places, providing citizens and visitors with opportunities for outdoor experiences, and harnessing our natural resources responsibly improve our economy and quality of life for all Pennsylvanians. One of the first actions Governor Wolf took was to sign an executive order reinstating a moratorium on new leases for oil and gas development on state park and forest lands. With the moratorium in place, DCNR continues to monitor current activity and adapt management practices.Our state parks host 38 million visitors annually, support more 13,000 jobs, and provide $1.2 billion in economic activity in nearby communities. In 2015, DCNR added more than 25,000 acres of land to our state park and forest system. We also collected more than 4,000 comments to inform a plan to manage our state forests to make sure they are healthy and productive for many years.Outdoor RecreationCreating healthy and livable communities that support jobs that pay includes successfully serving the recreation needs of those who live, work and play in them. DCNR in 2015 rolled out a 5-year plan with 83 action steps to improve our opportunities for outdoor recreation and adventures all across the commonwealth.The plan tells us Pennsylvanians love to walk trails, especially close to home; watch wildlife; and are increasingly interested in kayaking and winter activities. Pennsylvania has them all! It provides a road map for the next several years to make communities more desirable places to live, provide children safe places to play, and protect the natural environment. To help citizens find a place to play outdoors that’s close to home, DCNR launched a new web page of 5,600 local parks that is searchable by name, region and location.SustainabilityDCNR is looking for opportunities to grow our recreational and tourism economy through a revitalized park and forest system that ensures we are conserving our natural resources and protecting our people and the environment. Three buildings on DCNR lands, including a new visitor center at Ohiopyle State Park, received top certifications for being green and sustainable in 2015. The department also treated thousands of trees for invasive pests like hemlock wooly adelgid and emerald ash borer, and planted 1.8 million tree seedlings.A government that works protects our natural heritage and secures its future for the benefit of all Pennsylvanians.  DCNR made good on that promise in 2015. SHARE Email Facebook Twitterlast_img read more

Posted by: | Posted on: September 24, 2020

Gary J. Gartenman

first_imgNew service/visitation times and date listed below: Tuesday, May 24, 2016Gary J. Gartenman of Dayton, Ohio and formerly of Brookville, was born on March 19, 1959 in Batesville, Indiana.  He was the son of Alvin C. and Geneva L. Gesell Gartenman.  Gary graduated from Brookville High School in 1977 and later entered the United States Air Force, serving his country for 20 years.  He married Susan Back in 1981 in Madrid, Spain, and she survives.  Gary loved music and enjoyed collecting old money.  On Friday, May 13, 2016 at the age of 57, Gary passed away.Those surviving who will cherish Gary’s memory include his wife Susan Gartenman; 2 sons, Joshua (Amy) Gartenman of Miamisburg, OH, and Adam Gartenman of Kettering, OH; four grandchildren; mother and father-in-law, Donna and Harold Back of Brookville; sister, Carolyn (Michael) Blum of Florence, KY; and brothers, Larry (Pam) Gartenman of Milan and Chuck Gartenman of Brookville.  Besides his parents, he was preceded in death by sister, Diane Hanna and sisters-in-law, Kitty Gartenman and Janice Gartenman.Friends may visit with the family on Tuesday, May 24, 2016 from 9 to 10 a.m. at Cook Rosenberger Funeral Home, 929 Main Street, Brookville.  A Mass of Christian Burial, officiated by Father Shaun Whittington will be held at 10:30 a.m. at St. Michael Catholic Church, Brookville.  Burial with military honors provided by the Bernard Hurst Post #77 American Legion, will follow in the church cemetery.Memorial contributions may be directed to St. Michael School or to the Clara A. Back Scholarship Fund in care of the Franklin County Community Foundation.  To sign the online guestbook or to leave a personal condolence, please visit www.cookrosenberger.com.  Cook Rosenberger Funeral Home and its staff are honored to care for the family of Gary Gartenman.last_img read more

Posted by: | Posted on: September 24, 2020

Video: The moment Mourinho walks out of virtual press conference

first_img Read Also: Man City striker out of Real Madrid Champions League clashAs the full press conference video shows, Mourinho did not return and so there was an empty chair and little post-match analysis going on. It was then announced on the call that the Spurs boss would do another press conference on Friday, where he would be reviewing the Bournemouth draw and previewing Sunday’s North London derby against Arsenal. FacebookTwitterWhatsAppEmail分享 Loading… Jose Mourinho produced another iconic press conference moment Thursday night when he walked out. The Special One saw his Spurs side draw 0-0 away at Bournemouth and when brought in to give his post-match thoughts, it seems as though some technical difficulties were encountered. And the Portuguese manager was not willing to stick around, promptly taking his headphones off and saying “Sorry guys” to the journalists as he walked off. It means that the infamous Mourinho meme of him angrily removing his headphones now has another entry.center_img Promoted ContentWhat Happens When You Eat Eggs Every Single Day?Best & Worst Celebrity Endorsed Games Ever Made5 Of The World’s Most Unique Theme ParksYou’ve Only Seen Such Colorful Hairdos In A Handful Of AnimeCan Playing Too Many Video Games Hurt Your Body?8 Superfoods For Growing Hair Back And Stimulating Its GrowthEver Wonder What Keanu Reeves Spends His Paychecks On?20 “The Big Bang Theory” Moments Only A Few Fans Knew About9 Facts You Should Know Before Getting A Tattoo6 Incredibly Strange Facts About Hurricanes11 Most Immersive Game To Play On Your Table TopCouples Who Celebrated Their Union In A Unique, Unforgettable Waylast_img read more