BASF cooperates with Chinese OEM on concept cars for future mobility | Elderly Seat Cushion

Power of Story: Culture ShiftEgyptian Theatre, 328 Main St., 12-1:30 p.m. Tickets are required for this Dropbox presented panel featuring an A-list group of artists including Ava DuVernay; Patrick Gaspard, vice president of the Open Society Foundation; Issa Rae; Megan Smith, third U.S. chief technology officer, CEO of shift7; and producer Christine Vachon. Washington Post journalist Sarah Ellison moderates the chat about work, the power of media and the role creative choices play in shifting culture and crystallizing the national conversation.

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At the bar, I like the natural wines and interesting, fresh cocktails, which cut right through a hot day. At lunch, I like the sandwiches, built on quilted, puffy sheets of focaccia, like antipasto platters on bread.

As I expanded my empire, my success instilled an ego that blinded me from what I wanted to achieve as a pizzamaker. I wanted to grow and bake pies that were truly exceptional. Fifteen years ago, I began researching artisanal ingredients — how they were grown, packed, and shipped. It was an education that took me around the world, from South America, to Europe, and California. The passion of the produce growers that I met was absolutely infectious, and their consideration extends past their farms and into the restaurants they serve. I delved even deeper into this whole learning process, familiarizing myself with different ovens, like the brick dome hearths used in Mootz, and styles of pizza, like the Romana, which entails being baked at 900 degrees Fahrenheit, and the Napolitano, made out of wet dough. This experience eventually led me to compete in international culinary competitions, like the World Pizza Championships, the Naples Cup, and the Euro Pizza Cup, a few of which I was fortunate enough to win. From there, I appeared on Food Network’s Chopped as a judge countless times, as well as morning segments on PBS, the Today Show, and Good Morning America.

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This external burner can run off wood and charcoal as well as gas and pellets, which means that it’s a versatile option. Whatever your fuel, this super efficient oven will be ready to cook your dough within 10 to 20 minutes. The oven temperature peaks at around 500C, which means that if you’ve got a pizza production line going you can turn out a 16-inch pizza every 60 seconds, which should keep large gatherings very happy. The porous cooking stones, made from cordierite, absorb any moisture in the dough to give you a lovely, light and crispy base every time. 

Windy with periods of rain. Thunder possible. High near 55F. Winds SSW at 25 to 35 mph. Chance of rain 100%..

Interesting. I can see something like this being used for a hybrid type oven using a drum from a washing machine and a slightly crazy amount of thermal mass & firebrick

Debuted at the Auto Guangzhou 2018, the three two-seat concept electric cars are designed by GAC R&D Center, with advanced prototyping support from designfabrik®, BASF’s dedicated touch-point for engaging and inspiring designers. With BASF’s innovative materials and solutions, the new concept cars appeal to, and address the diverse needs of a wide variety of drivers: senior citizens, female drivers, and more. They also address the trend towards car sharing, one of the  fastest growing urban mobility concepts worldwide.

I realise having a traditional sit-down Christmas dinner is a key part of the big day for a lot of people but for me it splits the day in half – everyone seems to enjoy the bit before dinner but is too fed up to move afterwards.

The station of the rental scheme, which serve the function of user registration, wireless activate/deactivate MoBiLET& charging

Today, there are signs dotting lawns in McInnes’ neighborhood that read, “Hate Has No Home Here.” They’re passed out by local religious organizations and displayed proudly by locals.