Cameron Diaz First Job?

Where did you grow up? Batavia . I graduated with the class of 2006. Pets? A Maltese named Spritzer and an ornery shih tzu named Truffles Who would play you in the movie of your life? Cameron Diaz First job? Baby-sitting As a kid, what did you want to be when you grew up? An elementary education major. I did not become that. I am a marketing coordinator a community affairs specialist for the Kane County Forest Preserve in the marketing and public relations department. A book youd recommend? Gone Girl by Gillian Flynn Words of wisdom? Live in the present moment. Do you speak another language? French Favorite ice cream flavor? Chocolate peanut butter

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“one Of Them, Exidiopsis Effusa, Colonised All Of Our Hair-ice-producing Wood, And In More Than Half Of The Samples, It Was The Only Species Present,” She Says.

He suggested there was a relation between the ice and the fungus in the wood. Some 90 years later, Gerhart Wagner, a retired Swiss professor who has been researching hair ice for decades, found evidence of this relation: treating the wood with fungicide or dunking it in hot water suppressed the growth of hair ice. But the fungus species and the mechanism that drives the growth of hair ice was yet to be identified. That was the aim of the researchers who have now published their work in Biogeosciences. Preu studied samples of hair-ice-bearing wood collected in the winters of 2012, 2013 and 2014 in forests near Brachbach in western Germany. She analysed the wood samples using microscopic techniques and identified eleven different species of fungi. “One of them, Exidiopsis effusa, colonised all of our hair-ice-producing wood, and in more than half of the samples, it was the only species present,” she says. Matzler, on the other hand, performed experiments designed to better understand the physics of hair ice on samples he collected in a forest at Moosseedorf, Switzerland. He found, confirming guesses by other researchers, that the driving mechanism responsible for producing ice filaments at the wood surface is ice segregation. Liquid water near the branch surface freezes in contact with the cold air, creating an ice front and ‘sandwiching’ a thin water film between this ice and the wood pores. Suction resulting from repelling intermolecular forces acting at this ‘wood-water-ice sandwich’ then gets the water inside the wood pores to move towards the ice front, where it freezes and adds to the existing ice. “Since the freezing front is situated at the mouth of the wood rays, the shape of the growing ice is determined by the wood rays at their mouth,” says Matzler. “The same amount of ice is produced on wood with or without fungal activity, but without this activity the ice forms a crust-like structure. The action of the fungus is to enable the ice to form thin hairs – with a diameter of about 0.01 mm – and to keep this shape over many hours at temperatures close to 0C. Our hypothesis includes that the hairs are stabilised by a recrystallisation inhibitor that is provided by the fungus.” Hofmann then studied the hair ice itself. Her chemical analyses of the melted ice showed the water to contain fragments of the complex organic compounds lignin and tannin. Since these are metabolic products of the fungal activity, this finding further confirms the biological influence on hair ice.

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And The Ambrosia, Merckens And Schokinag Brands Will Join Cargill's Existing Portfolio Of High Quality Chocolate Brands.

Together with the approvals granted earlier by the US Department of Justice, this completes the regulatory approval process for the global deal . “The acquisition underlines Cargill’s commitment to meeting our customers’ needs and constitutes a milestone for our chocolate growth strategy, strengthening our position as a leading player in the cocoa and chocolate industry,” says Bryan Wurscher, president Cargill Cocoa and Chocolate North America. “The new organisation will deepen our service to chocolate customers and expand our footprint and production capability significantly. Customers will benefit from a combined business with a broad range of high quality cocoa and chocolate products for confectionery, bakery, dairy, and other applications.” “We are looking forward to bringing together people with a deep passion, experience and commitment to producing excellent chocolate in our extended chocolate operations,” says Jos de Loor, president of Cargill’s cocoa and chocolate business EMEA and Asia. “Growing our business goes hand in hand with our commitment to securing the long-term viability of a strong and sustainable cocoa bean supply chain. With the Cargill Cocoa Promise , we are supporting progress towards a transparent cocoa supply chain, enabling farmers to achieve better livelihoods and delivering a sustainable supply of cocoa and chocolate products to meet the growing demands from customers.” After closing of the transaction, three chocolate, compound and liquor production sites in North America – Milwaukee (Wis.), Hazleton (Penn.) and Georgetown (Ontario) and three chocolate and compound production sites in Europe – Liverpool (U.K.), Manage (Belgium) and Mannheim (Germany) and more than 650 employees will transfer to Cargill. And the Ambrosia, Merckens and Schokinag brands will join Cargill’s existing portfolio of high quality chocolate brands. Addressing the European Commission’s competition concerns, Cargill has agreed to divest ADM’s industrial chocolate production facility in Mannheim, Germany. The facility will be kept as a separate entity with its own interim management until an agreement with a prospective buyer has been made. About Cargill Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 152,000 employees in 67 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. About Cargill’s global cocoa and chocolate business Cargill’s cocoa and chocolate business offers the food industry a wide range of both standard and customised cocoa and chocolate ingredients for use in delicious bakery, confectionery and dairy applications all over the world. The company’s product range includes high quality Gerkens cocoa powders, chocolate, coatings, fillings, cocoa liquors and cocoa butters. With years of experience in technical food expertise Cargill supports its customers in new recipes and new product development. Cargill’s processing plants in Belgium, Brazil, Canada, Cote d’Ivoire, France, Germany, Ghana, Indonesia, the Netherlands, UK and the USA are in full compliance with the highest food safety standards. To secure a good quality and sustainable supply of cocoa beans, Cargill has its own cocoa bean sourcing operations for buying, handling and exporting of cocoa beans in Brazil, Cameroon, Cote d’Ivoire and Indonesia. Presence in all the leading producing countries allows Cargill to oversee the supply chain from beans at origin to cocoa and chocolate products on its customers’ doorsteps.

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We're Told The Man Got Out Of The Van, Offered The Boy A Candy Bar.

Battle Creek police searching for suspect in attempted kidnapping story image (NEWSCHANNEL 3) – Police in Battle Creek are searching for a man they say tried to lure a boy into his van with a candy bar. Police say it all happened at the corner of East Avenue and Radley Street. An 11-year old boy says a man with a mohawak and tattoos on his cheeks and forehead approached him with a candy bar while he was walking home. It all happened Tuesday around 3 o’clock in the afternoon. The boy told police the suspect was driving a van with stickers on it. We’re told the man got out of the van, offered the boy a candy bar. The boy then refused the candy bar and that’s when the suspect grabbed the boy. The 11-year old then kicked the man and ran home, and now, police are looking for that man. He’s described as having a mohawk and a tattoo of a red skull with a sword and flames on his left forearm. “He also described the van as being a full-sized van, so I’m assuming a conversion style van that had skateboard sticker type stickers on the front of it,” said Battle Creek Police Sergeant Jim Martens. “This is where we have to rely on the public to help us. They have more eyes than we do. Obviously we’re going to be looking for him. We’re hoping to get some silent observer tips or someone who might know this person to give us a call.” If you have any information, give the Battle Creek Police Department a call at (269) 966-3375. Top Stories

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Although The Chocolate Church Typically Programs From Their 1847 Re-purposed Church, This Is The Second Off-site Concert Series.

If you are a subscriber, please login here If you continue to come back for more articles, please try one of our subscriptions options available here . We appreciate your business! For your convenience, you may read this story after 10 seconds BATH Chocolate Church Arts Center will produce a fresh air series of concerts along the Kennebec River The Summer Saturday Waterfront Concert Series begins on July 11 and continues through Aug. 29. For eight consecutive Saturdays at 6 p.m., the waterfront will showcase a variety of musical acts each with their own unique style. This series is designed to entertain people of all ages. Each week music lovers should come and enjoy their Saturday evenings in the city of Bath, said Greg Plourde, producer of the Summer Saturday Waterfront Concert Series. The Chocolate Church Arts Center, in cooperation with the city of Bath, presents the Summer Saturday Waterfront Concert Series as a destination event attracting visitors who enjoy going to dinner, exploring local stores and experiencing the finest performance talent. According to Plourde, the concerts are offered at no cost due to sponsorship. The Summer Saturday Concert Series begins with Cindy Alexander, who has been making music for over fifteen years. With an undeniable stage presence backed by masterful and infectious songwriting, Alexander has toured all over the world with acts like The Bangles, Rick Springfield and Joe Bonamassa, just to name a few. All concerts begin at 6 p.m. and the series lineup includes: Cindy Alexander, July 11; Shy Green on July 18; Snappdraggon on July 25; Lauren Crosby Band on August 1; Rick Turcotte and the Rick Oshays on August 8; Jen Chapin Trio on August 15; Love to Burn on August 22; and the series concludes with String Tide on August 29. Although the Chocolate Church typically programs from their 1847 re-purposed church, this is the second off-site concert series. Founded in 1977, CCAC is dedicated to providing the best in music, dance, theater and visual arts to the region. The full roster of concerts is available on www.chocolatechurcharts.org .

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The Coffee Enhances The Flavor Of The Chocolate And You Dont Taste It In The Finished Cookie.

IMG_0005 For the past several years he has also worked as a dresser for theatrical venues around town and is currently the principal male artist dresser for Seattle Opera. Note: This is a seattlepi.com reader blog. It is not written or edited by the P-I. The authors are solely responsible for content. E-mail us at newmedia@seattlepi.com if you consider a post inappropriate.. Todd sums up his love of chocolate with one of my favorite quotes of his If Im going to have dessert, its going to be chocolate. And he means it! This is a simple recipe and comes together quickly and easily. Todd adds a secret ingredient to round out the flavor and he refuses to share it, but youre lucky because I will (Mapleine!). I also made a small change to his version instead of adding a teaspoon of vanilla, I substitute that with a teaspoon of coffee. The coffee enhances the flavor of the chocolate and you dont taste it in the finished cookie. You want to make sure not to leave the cookies in the oven too long or thatll get crispy, and these are much better when theyre still soft. A couple of other notes I found while making these are that this is one of the few cookie doughs that has a different taste when its baked and its much better. And second, I think these are best barely warm or at room temperature. Enjoy these with a cup of coffee, a glass of milk, or sandwich a bit of your favorite ice cream in between two cookies and enjoy a refreshing ice cream sandwich! Whisk together the flour, cocoa powder, baking soda and salt, then set aside then cream together the butter and sugars 2 to 3 minutes until light and fluffy add the eggs one at a time, incorporating well after each addition. Then add the coffee and Mapleine and incorporate. now stir in the chocolate chips then drop onto an ungreased cookie sheet (or line it with parchment paper) and bake at 375 for about 8 minutes cool and enjoy! Todds Chocolate Chocolate Chip Cookies 2 1/4 cups all purpose flour 1/3 cup cocoa powder 1 cup unsalted butter room temperature 3/4 cup sugar 3/4 cup light brown sugar, packed 2 eggs room temperature 1 tsp coffee (not instant) you can substitute 1 tsp vanilla extract if you dont like the coffee idea 1/8 tsp Mapleine 2 cups semi-sweet chocolate chips Heat oven to 375 Whisk together the flour, cocoa powder, baking soda and salt, and set aside. In the bowl of an electric mixer, bet together the butter and sugars at medium speed until light and fluff 2 to 3 minutes. Add the eggs one at a time and incorporate well into mix. Add coffee and mapleine and incorporate into mix. Add the dry ingredients to the creamed mixture in two batches, incorporating well. Stir in the chocolate chips. Drop rounded tablespoons of dough onto ungreased cookie sheet or sheets line with parchment, about 3 apart. Bake 8 to 9 minutes until cookies puff up.

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Mobile Gaming Attracts Far More People Than Traditional Gaming Anyway, And Theres Already An Audience For Walkthroughs On Angry Birds Games And Candy Crush.

Get yourself an Xperia phone. print Have you ever been recording your mobile gameplay for a later YouTube upload and just thought, F&*# it! Well do it live! If you own a select number of Sony Xperia devices, now you can. The company recently released Screen Recorder, an app that lets you live broadcast whats on your mobile devices screen to Twitch or YouTube. The app is intended for use with games, but Sony says you can use it for pretty much anythingjust dont go broadcasting inappropriate content or infringing material. Sony doesnt specify this, but presumably the YouTube hook goes to YouTubes standard Live service and not YouTube Gaming , which is supposed to launch this summer. In March 2014, Twitch announced its developer tools would add the ability to broadcast mobile third-party apps . In typical Sony style, this is yet another service that requires a Sony phone. To use Screen Recorder you must be rocking either an Xperia Z3+, Xperia Z4 , Xperia Z4v , or the Xperia Z4 Tablet . Presumably the hope is that more people will be lured over to Xperialand thanks to apps like Screen Recorder. That strategy hasnt worked out so far, but since Sony isnt getting out of the mobile game anytime soon, I suppose it has to keep on trying. Why this matters: The phenomenon of video games as spectator sport has exploded in recent years tanks largely to the efforts of Twitch. The service claims more than 100 million visitors each month, and 35 million installs of the Twitch mobile viewing app. Most of that audience is craving Dota 2 and Grand Theft Auto V action, but why not put Clash of Clans or Subway Surfers right next to it? Mobile gaming attracts far more people than traditional gaming anyway, and theres already an audience for walkthroughs on Angry Birds games and Candy Crush. You could become the next Twitch star by tapping your way through Star Wars: Tiny Death Star.

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About Jacobs Douwe Egberts A Global Coffee And Tea Company, Serving Consumers In More Than 80 Countries Through Iconic Brands Including: Jacobs, Tassimo, Moccona, Senseo, L’or, Douwe Egberts, Kenco, Pilao And Gevalia.

The new company will be based in the Netherlands and hold market-leading positions in 18 countries globally as well as a strong emerging market presence. JDE will own some of the world’s leading coffee brands, such as Jacobs, Tassimo, Moccona, Senseo, L’OR, Douwe Egberts, Kenco, Pilao and Gevalia. The cash-and-equity consideration paid to Mondelez International was reduced proportionally from previous estimates to reflect Mondelez International retaining its interest in its Korea-based joint venture, Dongsuh Foods Corporation. Following the transactions, Mondelez International becomes an even more focused snacking company, with approximately 85 percent of net revenues derived from biscuits, chocolate, gum and candy. By retaining a significant stake in JDE, however, Mondelez International will continue to benefit from future growth of the coffee category. About Mondelez International Mondelez International, Inc. ( MDLZ ) is a global snacking powerhouse, with pro forma 2014 revenue of more than $30 billion. Creating delicious moments of joy in 165 countries, Mondelez International is a world leader in biscuits, chocolate, gum, candy and powdered beverages, with billion-dollar brands such as Oreo, LU and Nabisco biscuits; Cadbury, Cadbury Dairy Milk and Milka chocolate; Trident gum and Tang powdered beverages. Mondelez International is a proud member of the Standard and Poor’s 500, NASDAQ 100 and Dow Jones Sustainability Index. Visit www.mondelezinternational.com or follow us on Twitter at www.twitter.com/MDLZ . About JACOBS DOUWE EGBERTS A global coffee and tea company, serving consumers in more than 80 countries through iconic brands including: Jacobs, Tassimo, Moccona, Senseo, L’OR, Douwe Egberts, Kenco, Pilao and Gevalia. For more information, please visit: www.jacobsdouweegberts.com . About AHBV and JAB AHBV is a member of the JAB Holding Company, a privately held affiliated group of entities, operating under the JAB trade name. JAB is a privately held group focused on long-term investments in companies with premium brands, attractive growth and strong margin dynamics in the consumer goods sector. The group’s portfolio includes a controlling stake in Coty Inc., a global leader in beauty, controlling stakes in luxury goods companies including Jimmy Choo, Bally and Belstaff, a controlling stake in Peet’s Coffee & Tea, a premier specialty coffee and tea company, a controlling stake in Caribou Coffee Company, a specialty retailer of high-quality premium coffee products, a controlling stake in Einstein Noah Restaurant Group, a quick-casual restaurant company, and a controlling stake in D.E Master Blenders 1753 B.V. (“D.E”), the world’s leading pure-play coffee and tea company. JAB also owns a minority stake in Reckitt Benckiser PLC, a global leader in health, hygiene and home products. JAB is overseen by its three Senior Partners, Peter Harf, Bart Becht (Chairman) and Olivier Goudet (CEO). About BDT Capital Partners BDT Capital Partners provides family-owned and entrepreneurially led companies with long-term, differentiated capital. Based in Chicago, the firm manages investment funds of more than $8 billion, with an investor base that has the ability to invest significant additional capital. BDT Capital Partners and its affiliated funds are minority investment partners of JAB in JACOBS DOUWE EGBERTS, Peet’s Coffee & Tea, Caribou Coffee Company, and Einstein Noah Restaurant Group. The firm’s affiliate, BDT & Company, is a merchant bank that provides solutions-based advice to family and founder-led businesses and access to an extensive network of world-class closely held businesses.

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“i Learned That If You Create A Product That Has Value, You Can Definitely Start Charging For It.

I used to be a very shy introvert and never even spoke to people, so it was that job that first gave me the confidence to talk to strangers. “That was my first legal job, but even before that my brother and I used to sell candy at our school, charging for lollipops and chocolate bars in the gym and the auditorium. We made a good amount of money, too: In two months, we made $600 that we used to buy computer parts and build our own computer. I have always been a hustler like that.” Specialty: Fitness tutorials First job: Candy seller “Back in middle school, every time I used to trick-or-treat, I would take all the chocolates and microwave them and then make my own little chocolate creations. My friends all liked them, so I started charging them for it. “Later on in high school I added cookie sandwiches with buttercream inside, and everyone went nuts. It became a whole enterprise, with five employees working for me. I was known as “Cassey the Cookie Girl” all over campus. That business even helped me get a full scholarship. “It’s ironic that I now run a fitness blog. My friends accuse me of having planned it this whole time, of making them fat and then getting them back into shape. “I learned that if you create a product that has value, you can definitely start charging for it. I also learned that people not only buy because they like the product. They buy because they like you.” Specialty: Amazing facts and top 10 lists First job: Deli counter “I worked at a Canadian supermarket called Loblaws, essentially frying chicken for a living. I worked my butt off all the way through high school and university, saving up enough to pay my tuition and graduate with no debt. “I had never had a job before, and handed in a resume with hardly anything on it. But my mom suggested that I send a thank-you card after the interview, and that must have been what got me the job. It was the only one they got. “I came in not knowing anything, and just learned on the job. Most of all, I got to know how to deal with angry customers. People would come in just fuming mad, and you had to know how to defuse that situation. That skill translates very well to everyday life. “The number-one question I got at the deli counter was whether or not I ever got sick of fried chicken.

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