Some things just dont scale up. custom made hotel lobby furniture Take oysters, for example. The bite-sized oysterraw, baked, or broiled on the half shell, bubbled with cream in oyster stewis a delicious oyster.
The foot-long oysterthe size of the shellfish that used to flourish in old New York Harbors pristine bayis something else again. William Makepeace Thackeray, who gulped one of these down in 1852, remarked in horror that it was much like swallowing a baby. Oysters, nowadays, arent everybodys cup of teain fact, they routinely pop up on Most Hated Foods lists, along with Brussels sprouts, liver, and tofubut our ancestors shamelessly adored them.
Piles of post-feast oyster shellsknown as middensare found along coasts world-wide. One of the largest, in Denmark, dates to the Neolithic period and is roughly the size of the Titanic . In Roman times, a 4000-mile-long barrier reef of oysters extended from Scandinavia south along the Atlantic coast and into the Mediterranean as far as Greece.
Oysters, harvested from these beds, were highlights of Roman feasts, and many Roman homes maintained salt-water tanks in which about-to-be-eaten oysters were kept fresh for the table. The first-century De re coquinaria the oldest known Roman cookbookincludes several recipes for oysters; one recommends seasoning them with pepper, lovage, egg yolks, vinegar, broth, oil, and wine (honey optional). By the first century, however, Mediterranean oysters, due to Roman over-consumption, were running low.
Those oyster-lovers who could afford it imported oysters from as far away as the French coast, sending slaves to trundle them over the Alps in carts packed with ice and snow; and the oyster-hungry Empire was constantly on the look-out for bigger and better sources of oysters. The newly conquered island of Britaina country many Romans didnt think much ofproved to have one redeeming feature: Poor Britons! wrote the historian Sallust, There is some good in them after all.
They have produced an oyster. The oyster that the Romans so craved was Ostrea edulis , the European flat oyster, still (at least by Europeans) claimed to be the tastiest oyster. Its major competitor is Crassostrea virginica , the Atlantic oystersaid to be larger, but blanderwhich once flourished from Nova Scotia to the Gulf of Mexico.
European explorers, when they reached North America, found mind-bogglingly enormous oyster beds. Captain John Smith in 1608 described oysters as thick as stones in Chesapeake Bay; and Henry Hudson in 1609 found 350 square miles of oyster beds in New York Harbor. (Biologists guess that the harbor may once have held half the worlds oysters.) An oyster, writes M.F.K.
Fisher, leads a dreadful but exciting life. It also leads an essentially motionless one. Oysters are born in spawning season, during which male oysters release sperm and females release ten million or more eggs.
Spawning is temperature-dependent, occurring when the water temperature tops 68oF that is, in summer, during those fatal months lacking Rs. (Scary strictures against eating oysters during R-less months should be taken with a grain of salt: R-less oysters are perfectly fine, though connoisseurs argue that theyre less flavorful. This may be, suggests Fisher, because oysters like all men, are somewhat weaker after having done their best at reproducing.) Fertilized eggs turn into tiny swimming larvae which, within 24 hours, develop miniature shells.
These infant oystersknown as veligersenjoy about three weeks of carefree mobility, after which they sprout feet, sink to the bottom of the water column, and cement themselves to a solid surface. The newly anchored oyster is known, charmingly, as a spat. It takes one to three years for a spat to reach oyster adulthood, after which the average oyster can live up to twenty years, unless preyed upon by starfish, snails, or people.
The American Indians seem to have eaten most of their oysters roasted in the shellpossibly because they had no easy way of getting them open. A live oyster is a tough nut to crack. It keeps its shell clamped shut by means of an adductor muscle, a formidable organ capable of exerting up to 22 pounds of pressure.
(The stubborn solidity of this seal explains why a close-mouthed person is referred to as an oyster.) Once wrapped in seaweed and tossed in the fire, however, the roasted oyster loosens its grip and mercifully pops apart. By the 17th century, universal passion for oysters had generated dozens of recipes for soups, stews, sauces, fries, patties, pickles, and pies. Martha Washingtons Booke of Cookery a family heirloom by the time it reached Marthas hands in 1749includes a recipe To Roste a Capon with Oysters, and Hannah Glasses The Art of Cookery Made Plain and Easy first published in 1747 and the most popular cookbook of the 18th centuryhas recipes for oyster ragoo, soop, collops of oysters, and an oyster sauce for turkey.
Amelia Simmonss American Cookery the first American cookbook, published in 1796has instructions To Smother a Fowl in Oysters, which involves not only stuffing the bird with dry Oysters, but also dousing it once its done with a pint of stewed oysters, well buttered and peppered. Oysters are not only scrumptious; theyre good for you. Theyre high in protein, minerals, vitamin B-12, and omega-3 fatty acids, andat least all by themselvestheyre low in calories.
Reputedly they boost a flagging intellect: Cicero is said to have eaten them to improve his eloquence, and Louis XI (nicknamed the Cunning) supposedly fed them to his advisors to boost their brainpower. Andsince at least the time of the ancient Romansoysters have been touted as aphrodisiacs. Giacomo Casanova, with an eye toward sexual performance, is said to have eaten 50 oysters daily, for breakfast.
Think of oysters, try not to think of sex, writes Rebecca Stott in her fascinating and efficiently titled book Oyster . ViIDEO: The state of Maryland has an innovative oyster farming rogram to clean the Chesapeake Bay. In 2005, research by George Fisher and colleagues at Barry University in Miami, FL, suggested a possible explanation for the oysters hot and bothered reputation.
They found bivalve mollusks such as mussels and oysters to be rich in D-aspartic acid and N-methyl-D-aspartate (NMDA), a pair of unusual amino acids that boost the production of sex hormones in rats. It just may be that oysters similarly up hormones and enhance sex drive in humansprovided the human eats a lot of them and swallows them raw. (Cooked oysters have lower quantities of the crucial amino acids.) About 95% of oysters that reach kitchen and restaurant tables today are farm-raised; the vast oyster beds that once surrounded the European and North American coasts are now mere shadows of their former selves, victims of over-harvesting, agricultural run-off, and pollution.
Re-populating these oyster beds has potential for greatly improving the health of challenged marine ecosystems. Oysters are natural filtering systems, each single shellfish capable of filtering some fifty gallons of water a day. In their heyday, the lush oyster beds of New York could filter the entire contents of New York Harbor in under a week.
Oysters taste like the sea, writes Rowan Jacobsen in A Geography of Oysters . No other food does. Not lobsters, not saltwater fish, not scallops or clams or even kelp.
Theyre a treat to eat. But in that one brine-y bite, theyre also a reminder of what they have the potential to save. This story is part of National Geographic s special eight-month Future of Food series.
The following list of names was used for named storms that formed in the North Atlantic in 2011. The names not retired from this list were used again in the 2017 season. This was the same list used in the 2005 season with the exceptions of Don, Katia, Rina, Sean, and Whitney, which replaced Dennis, Katrina, Rita, Stan, and Wilma, respectively. The names Don, Katia, Rina, and Sean were used for the first time this year.
RetirementOn April 13, 2012, at the 34th Session of the RA IV hurricane committee, the World Meteorological Organization retired the name Irene from its rotating name lists due to its significant impacts in the United States. It was replaced with Irma for the 2017 Atlantic hurricane season.
User Interface Customization for Spaceship Controls;
"In theory, practice and theory are the same. In practice, they're totally different."
We often find that what we plan for isn't what actually happens. What we think we'll need, we actually don't and need something else. This holds for camping trips, tool boxes and so much else. A Priori planning only gets you so far. Designing spaceships is hard. Getting the user interface right is just as hard. However, we have to assume that for the most part, the displays and controls are correct. They provide the correct information and facilitate the proper operations.
On a long endurance spaceship that won't come back to port for many years, it's possible that the user interfaces designed into the ship aren't actually all that useful. There's information that an operator finds more useful or a presentation that gives too much of the wrong information. What place in this scenario is there for allowing a user/engineer/operator to customize the display and controls to meet their needs? Where should UI customization be permitted and where should it be forbidden? I'm interested in should customization be allowed, and if so, with what restrictions, not how to make customized displays (as that question is very broad).
There are obvious safety concerns to allowing this. Permitting the power-plant engineers to turn off the big red light because it wakes them up is a bad move. However, letting the navigator build a new display that helps plot a course that incorporates fuel efficiency/time trade-offs would be handy.
We assume this spaceship has the standard systems: Powerplant, life-support, food prep/production, navigation, sensors, crew quarters, recreation, weapons/mission tools.
It is popular to use this sort of model in certain industries; the training matrix. Its nonetheless a huge table of data. Are there any possible alternatives to replacing the training matrix?
Or another way to display a huge amount of data on desktop and mobile?
I have a Database which is a Slave and a Master. e.g. it replicates data from our main site, and then onwards to a set of slave databases. (this is mainly a test facility so not monitored out of hours).
On Sunday morning at 7:55 it started executing an INSERT query. This is a standard query that executes thousands of times a day. Its a single query, not part of a transaction. There are no triggers on that table. This table (and all others) are INNODB.
But, on this occasion it got stuck. When I came in the office today it had been running for 24 hours (apparently). And replication was a day behind.
However, when I looked in the Binary logs it showed as COMMITed.
#160814 7:55:25 server id 21 end_log_pos 103319397 Query thread_id=635785334 exec_time=4294967294 error_code=0
INSERT INTO tablename . . .
# at 103319397
#160814 7:55:25 server id 21 end_log_pos 103319424 Xid = 284047583
# at 103319424
I checked the Slave databases, and it was on present on there as you'd expect.
I have a monitoring system which records (amongst other things) the processlist, and it shows that for that INSERT query it was perpetually stuck at STATE = UPDATE.
I also checked the slow query log to see if it was in there, and it wasn't.
My understanding was that a query couldn't be written to the binary log until it was commmited on the master, so can anyone explain what has happenned here?
There was a knock on affect in that once out test system tried to connect at 8:38 this morning, the first SELECT query also got stuck, and then it refused all connetions. So I was forced to restart the database.
At which point it ran crash recovery, and carried on as if nothing had happenned.
It is MySQL 5.5.47 and using Statement Based Replication.
Mini USB connectors were standardized as part of USB 2.0 in 2000. In 2007, the USB Implemeters Forum standardized Micro USB connectors, deprecating Mini USB connectors four months later.
Why? What are the advantages of Micro USB over Mini USB that made USB-IF rip out an existing standard and replace it with another one that's basically the same thing?
I need to explain SQL injection to someone without technical training or experience. Can you suggest any approaches that have worked well?