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Australian DoD Hands Over Perth Wave Energy Project’s Onshore Site to Carnegie

first_img View post tag: Defense View post tag: energy Share this article View post tag: Navy Back to overview,Home naval-today Australian DoD Hands Over Perth Wave Energy Project’s Onshore Site to Carnegie View post tag: News by topic July 12, 2013 View post tag: Defence View post tag: Perthcenter_img Australian DoD Hands Over Perth Wave Energy Project’s Onshore Site to Carnegie View post tag: Naval View post tag: Australia The onshore site for the Perth Wave Energy Project, located at Garden Island, HMAS Stirling has been officially handed over from the Australian Department of Defence to Carnegie Wave Energy Limited.Carnegie has been working with Defence since the signing of a Memorandum of Understanding in December 2008.In July 2012, Carnegie signed power supply and grid connection agreements with the Australian Department of Defence for electrical power from the project to be supplied exclusively to HMAS Stirling. “Handover of the onshore site follows the recent procurement of key elements of the project and was a necessary step prior to the commencement of construction,” said Mr Tim Sawyer, Carnegie Project Development Manager.“It is a significant step in the implementation of Carnegie’s Perth Project, indicative of the significant amount of work by both the Department of Defence and Carnegie.”The project will not only be the first grid-connection wave energy project to use Carnegie’s CETO wave energy technology to produce power and fresh water, it will also be the first commercial scale wave power unit deployed in Australia.Named after a Greek sea goddess, CETO offers the potential to revolutionise power and water production globally, Mr Sawyer explained. “It will involve the installation and operation of submerged CETO units attached to the sea floor,” said Mr Sawyer.“These are connected to two small diameter pipelines, laid on the seabed, that run back to a shore-based power and water generation facility located on Garden Island.”“CETO harnesses the enormous renewable energy present in our ocean’s waves and converts it into two of the most valuable commodities underpinning the sustainable growth of the planet; zero-emission electricity and zero-emission desalinated water.”Unlike other wave energy systems currently under development around the world, the CETO wave power converter is the first unit to be fully-submerged and to produce high pressure water from the power of waves.With CETO units fully submerged and permanently anchored to the sea floor, they have no visual impact, are environmentally friendly, attract marine life and are safe from the extreme forces that can be present during storms.The careful selection of CETO unit anchoring points ensures they are anchored in deep water away from popular surf breaksBy delivering high pressure water ashore, the technology allows either zero-emission electricity to be produced (similar to hydroelectricity) or zero-emission freshwater (utilising standard reverse osmosis desalination technology). The system can also be used for co-production of zero-emission electricity and freshwater.The Perth Wave Energy Project, including the addition of desalination, is supported by a total of $19million in grant funding from the Australian Federal Government’s Emerging Renewables Program, the Clean Technology Innovation Program and the Western Australian State Government’s Low Emissions Energy Development fund.Completion of the construction phase is anticipated to occur in September 2013 with commissioning of the project forecasted for the first quarter of 2014.[mappress]Press Release, July 12, 2013; Image: Australian Navy View post tag: project Equipment & technology View post tag: wavelast_img read more

Vectren Finalizes Plan For Beneficial Reuse For Coal Ash Pond Excavation And Recycling

first_img Vectren, a CenterPoint Energy company, today announced as part of its ongoing sustainability efforts, ponded coal ash from its southwestern Indiana generating station, A.B. Brown, will be excavated and recycled for beneficial reuse. This partnership is a result of the federally mandated Coal Combustion Residuals Rule (CCR) requiring certain compliance measures for the long-term closure plans of coal ash ponds.This week, Vectren filed an application with the Indiana Utility Regulatory Commission (IURC) to recover the costs associated with the ash pond remediation. The company will soon begin construction of the infrastructure needed to transport the coal ash to the Ohio River for transport by the manufacturer that will reuse the ash. The material that can be beneficially reused will be removed from the site, thereby greatly reducing future cost and environmental risk compared to alternatives that would leave all the ash on Vectren’s property.“This partnership with the manufacturer is an ideal solution – the material is removed from the environment, it will be used for beneficial purposes, and the cost to customers will be less than other viable compliance options,” said Lynnae Wilson, chief business officer, Indiana Electric. “Vectren’s decision to recycle the ponded coal ash reduces the impact on the environment and allows for the safe clean closure of the A.B. Brown coal ash pond.”Vectren signed a multi-year agreement for the excavation, conversion and recycling of up to six million tons of ponded ash, a by-product of coal-fired generation, beginning in 2021. Since 2009, Vectren has been shipping dry fly ash from A.B. Brown, F.B. Culley and Warrick coal plants for use as a raw material in cement manufacturing. Forward Looking StatementThis news release includes forward-looking statements within the meaning of the Private Securities Litigation Reform Act of 1995. When used in this news release, the words “anticipate,” “believe,” “continue,” “could,” “estimate,” “expect,” “forecast,” “goal,” “intend,” “may,” “objective,” “plan,” “potential,” “predict,” “projection,” “should,” “target,” “will” or other similar words are intended to identify forward-looking statements. These forward-looking statements are based upon assumptions of management which are believed to be reasonable at the time made and are subject to significant risks and uncertainties. Actual events and results may differ materially from those expressed or implied by these forward-looking statements. Any statements in this news release regarding future events, such as the company’s anticipated closure plan for the excavation and recycling of coal ash, including infrastructure construction related thereto, future cost impacts on the company and its customers and expectations regarding the company’s future environmental risk profile, regulatory filings and decisions on those filings, legislative actions or requirements, and any other statements that are not historical facts are forward-looking statements. Each forward-looking statement contained in this news release speaks only as of the date of this release. Factors that could affect actual results include the timing and impact of future regulatory and legislative decisions, effects of competition, weather variations, changes in business plans, financial market conditions and other factors discussed in CenterPoint Energy’s Annual Report on Form 10-K for the fiscal year ended December 31, 2018, CenterPoint Energy’s Quarterly Report on Form 10-Q for the quarters ended March 31, 2019 and June 30, 2019 and other reports CenterPoint Energy or its subsidiaries may file from time to time with the Securities and Exchange Commission. FacebookTwitterCopy LinkEmailSharelast_img read more

Raising the game

first_imgKing Canute is best known for turning back the waves. Warburtons, by contrast, just had to raise the ground. And it had the benefit of modern technology.Its new bakery at Bristol, which officially opened on 30 June, is the latest in a chain designed to give the company national distribution of fresh Warburtons bread.Historically speaking, it is also the last – the final piece of the jigsaw. National distribution was actually accomplished in September 2007, but this is the company’s 14th bakery, the most modern to date, and it takes some of the pressure off Enfield and Newport.Built on a greenfield site, the ground had to be raised by 4ft, because it is within the flood plain of the Severn Estuary.== Room to grow ==The bakery does have room for expansion, but right now Warburtons is busy creating bigger demand for mainstream 800g white, ensuring that its white Toastie, medium, and extra thick-sliced are coming off at top quality – because ’quality’ is what company chairman Jonathan Warburton guarantees with his signature on every pack.He tells British Baker: “Of all our £300m investment in the past 15 years, this Bristol bakery is the most impressive. It’s great to start with a greenfield site. The management team code-named the project 112, because its aim was to start trials on the first of the 12th month 2008 – and they actually achieved it one day early on 30 November.”This bakery is a massive credit to them and takes us even closer in our ambition to ’Paint Britain Red’,” says Jonathan Warburton. (That’s Warburtons red of course!) “For Brett [Warburton] and I, this bakery is a milestone, a symbol of what we set out to achieve many years ago, along with Malcom Keat, operations support director, and Robert Higginson, MD.He continues: “We are currently producing over 80,000 loaves a day. We always start slowly and build up. It’s a quality argument. Our family values and company values are the same: commitment, trust and passion for what we do.”From plans on paper on 1 February to bakery trials on 1 December, with breads coming off the conveyor, was quite a target. It was about getting market share on a national scale, while continuing to innovate with both products and equipment, says Jonathan.And to illustrate the point, commercial director Roz Cuschieri reveals: “We are putting in another crumpet line at Burnley, which should be operating by December. It will be similar to the one at Enfield. Warburtons is a well-invested family business. Over the past 15 years, we have invested around £300m in new bakeries, including Enfield, Wakefield and Bristol. Our total business investment in the last five years stands at around £500m. This includes investment in new depots, improved production capability and the significant infrastructure associated with our national expansion and continued brand and business growth.”But now the focus is firmly on Bristol. Operations support director Keat tells British Baker: “This bakery has a satellite depot at Newton Abbot. We focus very much on customer service, timing, full quantity and freshness and I believe we are recognised for it. It’s a precursor to why we build bakeries like this. Via Newton Abott, we can deliver as far as Cornwall, Devon, Somerset, Dorset and Bristol.David Williams is general manager of the Bristol bakery. He says: “I cannot tell you what this site means to us – it gives us an enormous sense of pride. Seventeen months ago, it was field. We started digging in February 2008 and raised the ground. The mainframe was up by June. It was weathered in August and producing in December. We asked Guinness if it was a world record.” He and manufacturing manager Clive Strawbridge run the factory.Executive director Brett Warburton has overseen the whole project. “For the first time, we have enclosed the mixing, dividing and moulding area to improve dough handling,” he says. “We shall be making dough in a ’constant temperature’ environment. If it works well, we shall retro-fit it to other bakeries.” It is unique to the group, he says, and has evolved out of Tuscany Park, Wakefield, the company’s previous new-build bakery. “We looked back and asked ’What can we do better? What can help us make even more consistent products?’.”Another new addition is the Double Dough Detector, which sends down a beam of light to measure the height of dough in each tin and rejects any double deposits. This prevents the lids coming off later and causing messy spillage.The salt issue is a perennial challenge, but one Brett is confident Warburtons is meeting.” We are working with lower levels of salt than ever before. The dough has got to be right by the time it goes into the tin. I’m confident we will meet the 2012 targets, but we do have concerns, particularly in warm weather. This industry has come a long way. They need to look more at other areas of the food chain.”Eye to the futureNext month, the company will decide whether to manufacture extra products at Bristol. Most likely are a wholemeal and a 400g Danish. Brett says: “It’s like moving into a new house. You have to snag it [iron out initial problems] first. So far, we are delighted.”The choice of project team leader for Bristol was someone outside the industry. Brett says he was at an Institute of Directors function and met Humphrey Walters, who studied leadership and teamwork. This included spending 11 months in a force 10 gale in a yacht race, sailing the wrong way around the world, having never sailed before. Brett chose Walters to put together the 112 team, who delivered right on time.Inevitably, Warburtons is stronger in its north-west homeland, while Kingsmill leads in the south east and Hovis in the south west. So while much has been achieved, much remains to be done. The company continues to stick to its policy of not discounting loaves. “Price is important, value is more important,” stresses Brett.Like quality, it will not be compromised. But the quality focus is what has built the Warburtons empire.—-=== Bristol bakery fact file ===Bakery: 120,000ft2, with room to grow to 220,000ft2 on 12-acre site near the M4 and M5 motorwaysCurrent output: 7,650 loaves per hourStaff: 140 including distribution. 80 in the bakeryEquipment so far:Spooner ovenFerguson Engineering cooler, final prover and wrapping machineryBaker Perkins Tweedy mixers first prover and dividersSpiromatic silos (Benier UK)Kaak lid handling, depanning, basket storage (Benier UK)Gudel tin storageNewsmith conveyorsDyson bagging machines100% Omega basketsFlour: Whitworths—-=== Warburtons fact file ===Company founded: 1876Turnover: over £498m (2008)Plants: 14 bakeriesStaff: 4,800 employeesMarket: a 32.9% share of total consumer spend on wrapped bread. Target for 2010 is 40%. Warburtons is the UK’s second-largest grocery brandlast_img read more

O’Neal hosting SHAQ Bowl on Super Bowl Sunday

first_imgFans looking for pregame entertainment before the Super Bowl will have another option this year. Shaquille O’Neal will be holding the virtual SHAQ Bowl on Feb. 7. It’s one of the few official events since many parties that traditionally take place during Super Bowl week have been canceled due to the pandemic. The three-hour special will feature Dallas Cowboys running back Ezekiel Elliott, Heisman Trophy winner Tim Tebow, actor Anthony Anderson and musicians Nelly, Quavo and Diplo. It begins at 3 p.m. ET and will be available on Facebook, SHAQBowl.com, YouTube, Twitch, TikTok and Twitter.last_img read more

Grease: Live Star Aaron Tveit Is Taking Your Questions!

first_img View Comments Merry everything! Did you get what you wanted from Santa? No? Well, we have good news for you. Broadway.com is giving you what you really want this holiday season: Aaron Tveit answering your questions! The Grease: Live star is revving up to get systematic, hydromatic and ultramatic as Danny Zuko in the live Fox TV broadcast on January 31. So what do you want to know about our Broadway boyfriend? (Oh, who are we kidding? What don’t you want to know?) Ask away and happy holidays!<a data-cke-saved-href="https://broadway.wufoo.com/forms/m18kft731f3onmg/" href="https://broadway.wufoo.com/forms/m18kft731f3onmg/">Fill out my Wufoo form!</a>last_img read more

Georgia Peanut Tour

first_imgOne of Georgia’s top agricultural commodities was showcased this week as part of an annual peanut tour throughout south Georgia.Approximately 150 peanut scientists, producers and industry experts were in Moultrie and Tifton on Wednesday to talk about the latest news and research being conducted within Georgia’s $2 billion industry.“It’s important because we bring the buyers of the peanut products to Georgia at the start of harvest to see the quality effort, in regards to all stages — from the grower level all the way to the processing end,” said John Beasley, University of Georgia peanut agronomist on the Tifton campus. “Quality is the main issue, and we want them to buy Georgia peanuts. We want them to know we have the highest quality peanuts.”Georgia leads the nation in peanut production with 48 percent of the country’s crop coming from the state.The Georgia Peanut Tour, now in its 27th year, started on Tuesday with a hot topics seminar in Valdosta. On Wednesday, the tour moved to Moultrie for a demonstration of unmanned aerial vehicles, and how they could potentially impact the peanut crop. In Tifton, the tour stopped at the UGA Gibbs Farm. Researchers from the College of Agricultural and Environmental Sciences discussed various peanut-related topics, from nematode damage to insects and diseases.“We try to let these folks know how connected the UGA Peanut Team is with the peanut industry. We’re very responsive to the state level of what our producers need in regards to research. All of our research focuses on economics, obviously. They’ve got to be economically profitable and sustainable,” Beasley said.The number of participants attending the tour has consistently stayed around the 150 mark since the tour’s inception in 1987, Beasley said. What has changed, however, are the faces. Newly hired personnel are sent by peanut companies to learn more about the peanut industry.“What we’ve noticed is the companies — major peanut processors — when they hire new people, the first thing is, ‘You want to learn how peanuts are grown? You go on the Georgia Peanut Tour.’ Over a three-day period you will see peanuts being grown, research being done, peanuts being handled at the buying points,” Beasley said. “It really allows someone new to come in and gain experience.”The Georgia Peanut Tour is sponsored by UGA, the Georgia Peanut Commission and U.S. Department of Agriculture. The tour concluded on Thursday with farm stops in Brooks County and Lowndes County.last_img read more

Peanut Achievement Club

first_imgDistrict 4 winners100-299 acres: Bucky Tyler; Irwin County; 162 acres; 5,976 lbs/acre 300-699 acres: Robert Davison; Brooks County; 442 acres; 5,605 lbs/acre 300-699 acres: Chip Dorminy; Irwin County; 637 acres;  5,633 lbs/acre 700-plus acres: Nellwood Farms/Hal Cromley; Bulloch County; 1,111 acres; 5,813 lbs/acre Fifteen of Georgia’s top peanut producers were honored this past weekend at the annual Georgia Peanut Achievement Club meeting on Jekyll Island, Georgia. The meeting recognizes Georgia’s highest-yielding peanut growers every year.“When you’re talking about yields from 5,800 pounds to 6,800 pounds, that’s still almost 2,000 pounds more than the state average. You can’t argue with that,” said Scott Monfort, University of Georgia Cooperative Extension peanut agronomist.UGA’s peanut research and Extension programs were key components for many of the farmers’ successful 2017 peanut seasons.“When you’re talking about Extension, we’ve got one of the best,” said Bucky Tyler, a winner in District 4. Tyler produced 5,976 pounds of peanuts per acre on 162 acres in Irwin County, Georgia.Tyler also thanked Irwin County Extension Coordinator Phillip Edwards for always “going to bat” for farmers.“It’s a big honor. We appreciate (UGA) holding the event. We thank the good Lord for sending us rain and making a crop,” he said.Eddie Miller of 4 Miller Farms in Seminole County, Georgia, was also a state winner. He produced 6,674 pounds of peanuts per acre on 931 acres. He credited UGA Extension specialists and county agents for helping him successfully grow this abundant yield.  “Without the (specialists and county agents), we wouldn’t be where we are today,” Miller said.Monfort said that 90 percent of peanuts grown this year are Georgia-06G peanuts. UGA peanut breeder Bill Branch released Georgia-06G, the variety grown the most in Georgia fields, in 2006.During the meeting, the University of Georgia Peanut Team also held an open forum meeting with peanut producers and industry leaders Saturday in hopes of improving an industry that surpassed $624 million in farm gate value in 2016, according to the UGA Center for Agribusiness and Economic Development. Seed quality, potential loss of insecticides, fungicide programs and water requirements were some of the main points of emphasis during the morning discussion.Monfort said that the peanut achievement program would not be successful without the continued support of the peanut industry. BASF, Bayer Crop Science, AMVAC, the American Peanut Shellers Association, the Georgia Peanut Commission and the National Peanut Buying Points Association, along with the UGA Peanut Team, support the Georgia Peanut Achievement Program each year.This year’s Georgia Peanut Achievement Club winners are:State winners100-299 acres: Matt Bryan; Baker County; 228 acres; 6,892 lbs/acre                             300-699 acres: Chloe Rentz; Baker County; 324 acres; 6,865 lbs/acre700-plus acres: 4 Miller Farms; Seminole County; 931 acres; 6,674 lbs/acre District 2 winners100-299 acres: John Gaines Jr.; Baker County; 168 acres; 6,839 lbs/acre 700-plus acres: Jerry Jr. and Jeff Heard Farms; Baker County; 1,078 acres; 5,859 lbs/acre  District 3 winners100-299 acres: Daniel Newberry; Jefferson County; 331 acres; 6,473 lbs/acre 300-699 acres: C&S Farms, Scott Moore; Dooly County; 388 acres; 6,473 lbs/acre 700-plus acres: Kerry and Lisa Hodges; Screven County; 735 acres; 5,893 lbs/acre  District 1 winners100-299 acres: Hillside Farms/Mike Newberry; Early County; 255 acres; 6,718 lbs/acre                     300-699 acres: Chase Farms Inc.;  Macon County; 524 acres; 6,432 lbs/acre 700-plus acres: Jimmy Webb; Calhoun County; 903 acres; 5,821 lbs/acre last_img read more

Magic Mountain opens tube park on Friday

first_imgMagic Mountain Ski and Snowboard Resort,The phone has been ringing off the hook and Magic has answered. The Magic Mountain Tube Park is officially open for the season so southern Vermont has its tube back. In a snow-starved winter so far, people are even more anxious to get outside and do something. And, besides skiing and riding, one of those things is sledding which is pretty tough to do if theres no snow in the backyard.Magic Mountain’s Tube Park, conveniently located at the central base of the mountain will have all three lanes grooved out and ready to go starting Friday January 6th.After school from 4-7pm. Saturdays the park is open from 11am to 7pm and on Sundays from 11am to 4pm. The Alakazaam Tube Park has great viewing from the lodge and families can enjoy great food and refreshments at the Black Line Brew Pub located on the upper floor.‘We’ve been focused on making snow first on our trail system to good effect, but the demand over the New Year’s break was very high for tubing,’ said Jim Sullivan, Magic Mountain’s president. ‘So, wesqueezed snowmaking and grooming in for the tubing as well as the ski and snowboard learning areas at the base when the temperatures dropped this week.’Magic first opened in 1960 and will be celebrating this season its 50th anniversary of peak to bottom skiing dating from 1962, which to this day, is still one of the most exciting, challenging and authenticVermont ski experiences. Different than the corporate resorts, Magic has stayed true to the original Vermont ski culture. Magic skiers enjoy a mountain emphasizing natural, diverse ski terrain in anatmosphere of shared camaraderie for the sport both on the slopes and in the lodge after a long, rewarding day. Magic has an authentic vibe because, in reality, it still remains first and foremost a ski area, not a resort and a distinctly Vermont one at that. It’s a community spirit that keeps Magic thriving for those committed ski and riding enthusiasts who want to carve their own trail and experience realsnow and obstacles that mother-nature puts on the hill. And, it’s why Magic skiers love the mountain so much that they are personally investing in the ski area via The Magic Partnership in order toenhance and preserve it for future generations to enjoy.January 5, 2012, Londonderry, VTlast_img read more

Are your loans good for members?

first_img continue reading » ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr The new managing director of the International Monetary Fund, Kristalina Georgieva, revealed striking statistics at the institution’s annual meeting in Washington, DC, in October. Two years ago, 75% of the world’s nations reported an uptick in their gross domestic product (GDP). In 2019, 90% face a major slowdown as measured by purchasing power parity.What might happen to a credit union’s loan portfolio if economic conditions in the United States shifted abruptly? Callahan & Associates is not in the business of predicting recessions; however, the firm can help credit unions determine whether the loans they have on the books or are planning to make are good for individual members as well as the overall membership.One way to do that is by looking at asset quality, how credit unions are hedging for the future, and where the U.S. economy is heading.Credit Union Lending TrendsFirst mortgages totaled $81.6 billion and represented more than 26.0% of all loans at credit unions in the second quarter of 2000. As of June 30, 2019, they totaled more than $440 billion and represented 41.1% of the loan portfolio. That’s an increase of over 15.0 percentage points.last_img read more

Huntington Man Killed in Motorcycle Crash

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York A 52-year-old man was killed when the motorcycle he was riding collided with a car in his hometown of Huntington over the weekend.Suffolk County police said Michael Awamy was riding a Kawasaki Ninja eastbound on Jericho Turnpike when he struck a westbound Nissan Sentra that was making a left turn onto Sweet Hollow Road at 4:15 p.m. Friday.The victim was taken to Huntington Hospital, where he was pronounced dead. The other driver, a 17-year-old Central Islip resident, was not injured.Second Squad detectives impounded both vehicles and are continuing the investigation.last_img read more