On a windy Saturday morning in Malibu, Calif., the nation got a glimpse of what the new-look beach volleyball team has in store for the 2017 campaign. The No. 1 Trojans (2-0) edged No. 4 UCLA 3-2 and beat No. 3 Pepperdine 4-1 to pick up a pair of big dual victories at the annual Pepperdine Kick-Off on the sands of Zuma Beach. Four new Trojan pairs made their debuts for head coach Anna Collier and each notched at least one win, showing promise to begin the season.“I thought my pairs were quite solid this first weekend,” Collier said. “They had really good chemistry out on the court, and whenever they got in a little bit of trouble, which almost everybody did, they came together and worked through situations to improve on whatever they needed to improve on.”To start USC’s dual against UCLA, all five courts were engaged in hotly contested first sets, but the Trojans got on the board with wins at courts one and three. Senior All-Americans Kelly Claes and Sara Hughes took down UCLA twins Megan and Nicole McNamara(21-19, 21-12) at the top court, while the new pairing of senior Nicolette Martin and junior Terese Cannon posted a 21-16, 21-18 win over Savvy Simo and Torrey Van Winden at court three. The Bruins were able to snag a win at court four, as Izzy Carey and Elise Zappia defeated USC’s youngest pair of sophomore Abril Bustamante and freshman Joy Dennis, 21-19,21-15. The final two courts went the distance, and a victory by juniors Jenna Belton and Jo Kremer at court five over Chanti Holroyd and Lily Justine (21-18, 17-21, 15-11) sealed USC’s first dual win of the season.Immediately after their battle with the Bruins, the Trojans turned around and faced off against Pepperdine. The Waves’ home court advantage did not mean much, though, as USC scored 3 points in straight sets to secure the dual win. Seniors Sophie Bukovec and Allie Wheeler, another one of Collier’s new pairs, got their first win of the season over Brittany Howard and Corinne Quiggle(21-15, 21-18) at court two, while Claes and Hughes easily downed Delaney Knudsen and Madalyn Roh(21-12, 21-13) to give USC its second point. That victory for Claes and Hughes ran their winning streak to 75 in a row.The four-pair of Bustamante and Dennis bounced back from their early morning loss to notch their first win — a 21-13, 25-23 decision over Deahna Kraft and Anika Wilson — and clinch the dual for the Trojans. Courts three and five played to completion, as the Waves snagged their only point of the day behind Skylar Caputo and Heidi Dyer’s 22-20, 21-14 win over Cannon and Martin. Belton and Kremer once again went the distance on court five and triumphed for the second time with a 20-22, 21-16, 15-11 win over Gigi Hernandez and Katty Workman.With the victory, USC improved its school-record winning streak to 32 matches in a row. Before Saturday, Pepperdine was the only program to hold a winning record against USC, but the Trojan win evened up theall-time series record to 8-8. USC has now won four in a row against the Waves, while also remaining undefeated against UCLA at 6-0 all-time. Knowing that this weekend would serve as a good barometer of where her team stands to begin the season, Collier was pleased with how things turned out.“We were challenged exactly the way I wanted to be challenged,” Collier said. “Pepperdine and UCLA were able to show some of our weaknesses that we haven’t been able to find or see in our practices, and now we know what we need to work on in order to improve.”Hughes was also pleased with her team’s display of confidence and poise against top-ranked competition.“We came out with that No. 1 ranking, and that’s not an easy one to have because that target on our back gets bigger and bigger,” she said. “But we came out and proved ourselves today. We played two of the toughest teams in the nation, and I’m happy we came out with those wins.”The Trojans return to action on Saturday for the East Meets West Invitational in Manhattan Beach, Calif. USC will face off against Florida International at 10:30 a.m. in its first match of the day before taking on LSU at 12:30 p.m.
LONDON (AP):Chelsea captain John Terry will leave the Premier League champions at the end of the season after the club he has served since the age of 14 told him it would not be renewing his contract.The 35-year-old central defender, the most successful captain in Chelsea’s history, was informed about the decision before last week’s 1-0 league win over Arsenal.”I was in last week before the Arsenal game, and it (my contract) is not going to be extended,” he said. “It’s not going to be a fairy-tale ending. I’m not going to retire at Chelsea.”Ideally, I would have loved to stay, but the club’s moving in a different direction. I needed to know now, like I have done every January, and sometimes it takes a couple of months to get done. Unfortunately, it was a ‘no’.”Terry has been offered a faint glimmer of hope about his future at Stamford Bridge, where Dutchman Guus Hiddink has taken over as interim coach until the end of the season, following the firing of JosÈ Mourinho last December.”They said that when the new manager comes in, things might change. It’s a ‘no’ at the minute,” Terry said.”It took me a couple of days to get over.”Having joined the youth ranks and then made his senior debut in 1998, Terry was appointed club captain in 2004. His physical presence, anticipation and leadership qualities made him the outstanding figure in Chelsea’s defence as the club enjoyed a run of trophy success.In total, Terry has helped the club win four Premier League titles, five FA Cups, three League Cups, the 2012 Champions League, and the 2013 Europa League. He also captained England during a 78-cap career before he retired from international football in 2012.He held on to the Chelsea captaincy, despite being banned for four matches and fined in 2012 for racially abusing Queens Park Rangers defender Anton Ferdinand.Having made 696 appearances for the Blues, Terry’s next destination is likely to be abroad.”I couldn’t play for another Premier League club. It will be elsewhere for sure,” he said. “I don’t know where, and I leave that to the people in charge.”Despite the lack of a fairy-tale ending, Terry wished the team well for the future.”The club will move on; no player is ever bigger than the club,” he said. “No doubt they’ll sign one or two great centre backs.”I want to come back as a Chelsea supporter in years to come with my kids and see the team doing great. Unfortunately, that’s not going to be with me, but I want to see the team do well.”Chelsea’s season has so far been a chaotic one, with the champions languishing in the wrong half of the table after a poor start under Mourinho.However, yesterday’s 5-1 win over second-tier MK Dons in the FA Cup was the latest indication of a recovery under Hiddink – a revival that Terry wants to see continue in his final season.Chelsea are currently 13th in the Premier League standings on 28 points, 14 behind Tottenham in the fourth and final Champions League slot.”It’s going to be my last year, and I want to go out at the top,” he said.”We spoke about my legacy and coming back to the club when I finish. The most important thing now is to get us up the league.”
Click HERE if you’re having trouble viewing the gallery on your mobile device.MIAMI — Marshawn Lynch spoke to Bay Area media for the first time in 372 days, and he brought a trash can with him.The Raiders’ running back placed the bin in between himself and reporters and told them, “don’t cross my barrier.”While symbolic of Lynch’s desire to keep recorders and cameras and hands as far away as possible, it’s impossible to ignore the “trash” puns after the Raiders fell to 0-3 with a 28-20 loss …
South Africa’s story at the World Economic Forum Davos this year will be of the huge strides the country is making in skills development and innovation. (Image: Brand South Africa) • Rising to the challenge of Africa’s urban future • Archive: Nelson Mandela at Davos • Four key issues on the agenda for WEF Davos 2015 • South Africa to showcase its success at Davos • South Africa’s education system critical to competitivenessShamin ChibbaBrand South Africa’s delegates to World Economic Forum Davos are taking with them a story that could attract foreign investment to our shores, a story that tells of a country that is bent on developing skills for its people and becoming one of the most technologically innovative among the world’s emerging economies.In the last few years, South Africa has taken great strides towards achieving what the National Development Plan set out: that by 2030 there should be close to full employment with the skills and culture of innovation needed to thrive.Most of these developments have taken place in the fields of mining and renewable energies, with space science catching up thanks to the Square Kilometre Array (SKA). Skills developmentIn his 2014 budget speech, the then finance minister, Pravin Gordhan, said he had allocated billions of rand towards programmes aimed at ending poverty, joblessness and inequality. One of those programmes involved ramping up skills development and further education and training.The government took a step towards achieving full employment when it launched the National Integrated Human Resource Development Plan in March 2014. Its goal is increasing the country’s skills base. According to Higher Education and Training Minister Blade Nzimande, the plan is designed to increase youth employment by matching education with the demands of the labour market.A number of tech hubs have also sprung up in Johannesburg and Cape Town that boost skills development, drive innovation and create new digital technology. These include JoziHub and Wits University’s Tshimologong Precinct in Johannesburg, and 88mph in Cape Town. Renewable energy The Jeffrey’s Bay Wind Farm takes advantage of the vast amount of wind energy the Eastern Cape produces. (Image: Shamin Chibba) With energy challenges front of mind, South Africa is bumping up its renewable energy sector. In August 2014, construction of the country’s first concentrated solar power tower was completed, and will bring with it a 50MW capacity that can light up almost 4 000 homes.The 140ha plant known as Khi Solar One, outside Upington in Northern Cape, is a project of Spanish company Abengoa Solar. Just as impressive is that it will reduce South Africa’s carbon dioxide emissions by about 138 000 tons a year. Construction of Africa’s first concentrated solar power tower was completed in August last year outside Upington, Northern Cape. (Image: Shamin Chibba) Its sister project in Pofadder, KaXu Solar One, utilises a parabolic trough to generate 100MW of power, saving 315 000 tons of carbon dioxide emissions. Other notable projects include the Kakamas Hydro Electric Power facility on the Orange River in the Northern Cape and the numerous wind farms that stretch from the Eastern Cape to the Western Cape. Mining The Council for Scientific and Industrial Research is designing a robot that can inspect mines for any dangers, therefore preventing serious injury or even death for mineworkers. (Image: Shamin Chibba) Robotic engineers at the Council for Scientific and Industrial Research (CSIR) are working on a robot that can save the lives of miners.Safety in mines is a concern in South Africa, which has vast mineral resources, and robots present the perfect solution, according to the senior researcher at the agency’s Mobile Intelligence Autonomous Systems (Mias), Natasha Govender. “When they blast in a mine, people can’t go inside until the air settles. So once it is cleared out, then somebody can go [in]. But they have to check if the hanging walls are safe. At the moment that process is done manually, and that can be very dangerous if the rocks are loose.”The Mias team has built a robot that can go into the mine after blasting and do these checks, thus cutting the very real risks for mine workers. Govender says Mias has relied on government funding since it started in 2009, receiving R15-million a year.In 2014, the CSIR was instrumental in another project that enhances communication in mines. It produced the AziSA system, which allows for timely communication underground. This provides support for decision-making in the often dangerous conditions, and reduces reliance on sometimes low-skilled workers.In April of the same year, a National Research Foundation centre of excellence was opened to give fresh direction to South Africa’s minerals and mining industry by guiding policy decisions, bringing more black people into high-level mining jobs, and ensuring smarter exploitation of the country’s cornucopia of underground resources. Space science The Square Kilometre Array is one of South Africa’s most ambitious projects. Shared with Australia, the project will study the stars for any activity that takes place. (Image: SKA Africa ) Most developments in space science in the country at present are centred on SKA, which is being built in the Karoo. SKA is a series of radio telescopes that will survey the sky for any activity. However, a lesser known project by the South African National Space Agency (Sansa) is also sending ripples through the world of space science. The space weather centre in Hermanus is a research programme Sansa set up to look at space weather in Africa.The agency explains that solar superstorms can seriously disrupt mobile phones, GPS systems, power grids, satellites, avionics and high-frequency radio communication, and pose huge risks to the world’s economy and society. Its space weather centre will be able to forecast these storms and help the nation avoid the risks they bring. Changing our mind-setSouth Africa may be on the right track when it comes to skills development and innovation but at least one observer thinks that the country lacks the mind-set needed to develop human capital. Chairman of Democracy Works Foundation William Gumede said in an op-ed for the Sunday Independent newspaper that a shift in our collective mind-set was needed if we were to attain real economic freedom.“Another shift in mind-set that is needed is to recognise that developing human capital – through genuinely and determinedly giving all citizens the best-quality education and training – is not only the greatest economic empowerment policy, but the greatest long-time economic growth accelerator and will give previously disadvantaged individuals real freedom to secure a better life.”South Africa had a large number of unemployed people who were unskilled, he added, urging the government and business to think practically when looking for solutions. In one scenario, he sought a pragmatic solution pertaining to both skills development and innovation.“The country has an energy crisis, but has an abundance of sunshine and wind. Pragmatism would determine that it would be better to develop new energy sectors, using solar, polar or wind energy, which are not only readily and cheaply available, but can soak up many of the unskilled.”According to research by Deloitte and Manufacturing Circle, South Africa does not consider talent-driven innovation as much of a competitiveness driver as the rest of the world does. And this, said the head of the Economic Development Facilitation unit in the city of Johannesburg, Tsholo Mogotsi, would keep South Africa behind the pack.Mogotsi expressed his concerns at a Brand South Africa seminar on international perceptions of South Africa held in April 2014. “Is this because there is something really special about manufacturing in South Africa that is different to what’s happening in the global environment? I think we’re missing something about innovation,” he pointed out.Support Team SA at Davos on social media by using the hashtag #SAinDavos.
Top Reasons to Go With Managed WordPress Hosting Tags:#start#startups A Web Developer’s New Best Friend is the AI Wai… Flavors.me from Jack Zerby on Vimeo.ReadWriteWeb spoke to co-founder Jonathan Marcus to get an early look at the service. The basic premise is that Flavors lets you produce a well-designed springboard to portfolio pieces, current work and profiles. Users add links, edit fonts and colors, and upload a background photo. Rather than fiddling with cascading style sheets or modifying blog templates, this service offers a fast and easy way to create an elegant web presence. Under the banner of Hii Def Inc. internet incubator, brothers Jonathan and David Marcus and former Vimeo design lead Jack Zerby created Flavors as just one of three companies to launch in 2009. Prior to Flavors.me, the group produced online sneaker shop Superkix. As a hybrid of both Flavors and Superkix, the team will soon release an online storefront tool by the name of Goodsie. Says Jonathan Marcus, ” We wanted to sell Superkix t-shirts online but weren’t satisfied with Yahoo Stores, Shopify or BigCartel and realized there were enough re-usable elements from Flavors to make it feasible to build in parallel.”While Superkix is an obvious revenue generator as a retail storefront, the group plans on offering a domain redirect feature to Flavors in mid-December as well as a yearly subscription fee after a 30-day trial. Upon launch, Goodsie will be available with a monthly subscription. Says Marcus, “Both [services] will dramatically reduce the cost and complexity associated with maintaining a web presence. Any other monetization model such as advertising would introduce competing and distracting interests.” Users can test Flavors at flavors.me by using the invite code readwriteweb. You may want to check out the company’s design gallery here. For those interested in a fuller feature set check out ReadWriteWeb’s Tools for Codeless Website Creation. Related Posts Why Tech Companies Need Simpler Terms of Servic… The do-it-yourself website space is so crowded right now that it’s amazing to see anyone launch a product and cut through the noise. Still, we were captivated by the simplicity and design of Flavors.me. Similar to Card.ly, instead of forcing you to use Facebook, LinkedIn or your neglected blog to represent you, Flavors lets you build a basic vanity site in less than 10 minutes. As of this evening non-designers will have a chance to revel in their newly found web sex appeal. dana oshiro 8 Best WordPress Hosting Solutions on the Market
by Robin Allen MSPH, RDN, LDNThe recent foodborne illness outbreaks of E.coli and Norovirus has me greatly concerned. I love dining out but is it safe? How my food is being prepared? And what is the condition of those preparing my food? Have they washed their hands? Are they well? What about all those buffets and potlucks? How long has that food been sitting out? Are other people handling their food safely? I thought I would take this time to write some reminders to keep your holiday safe! The last thing anyone wants is to get sick around the holidays.I attended a #CDCFoodChat Twitter chat on food safety and picked up some good information to share. I highly recommend you read this informative sharing of information. First what has been in the news?There have been outbreaks of Escherichia Coli (E.-coli) in several states. E.coli are a group of bacteria mostly harmless but can cause diarrhea, abdominal cramping, nausea, and vomiting. Food and water contaminated with human or animal feces are the modes of transmission. Swallowing tiny amounts of these foods that have been contaminated (yes it is disgusting) spreads the infection.Outbreaks of E.coli occurred in November 2015 in Oregon, Washington State, California, Illinois, Maryland, Ohio, Pennsylvania, Minnesota, and New York. No specific food has yet been identified for this Illness, but Chipotle Grill appears to be the source of the outbreak. Outbreaks of E.coli have been linked recently to rotisserie chicken salad, raw clover sprouts (2 occasions), ground beef, ready to eat salad, organic spinach, and Spring Blend. Even my favorite, raw cookie dough has been associated with an outbreak. Foods most likely to be associated with E.Coli include unpasteurized (raw) milk, unpasteurized apple cider, and soft cheeses made from raw milk, eating an undercooked hamburger or a contaminated piece of lettuce. People have also gotten sick by swallowing lake water while swimming, petting zoos and other animal exhibits, and by eating food prepared by people who did not wash their hands well after using the toilet.How can you minimize your risk for E. Coli? Wash, Wash, Wash!Below are tips from Foodsafety.gov.Wash your hands thoroughly after using the bathroom, changing diapers, and before preparing or eating food.Wash your hands after any contact with animals, even your pets.Always wash your hands before preparing and feeding an infant, before touching an infant’s mouth, or touching pacifiers or other things that go into an infant’s mouth.Keep all objects that enter infants’ mouths (such as pacifiers and teethers) clean. If soap and water aren’t available, use an alcohol-based hand sanitizer. These alcohol-based products can quickly reduce the number of germs on hands in some situations, but they are not a substitute for washing with soap and running water.Follow clean, separate, cook, chill guidelines, found at FoodSafety.gov.Cook meats thoroughly. Cook ground beef and meat to a temperature of at least 160°F (70˚C).Prevent cross-contamination in food preparation areas. Do not cut vegetables on the same cutting board as raw meat. Thoroughly wash hands, counters, cutting boards, and utensils after they touch raw meat. Avoid consuming raw milk or unpasteurized dairy products juices (like fresh apple cider).Avoid swallowing water when swimming and when playing in lakes, ponds, streams, swimming pools, and backyard “kiddie” pools. Another recent foodborne illness has been the Norovirus or Norwalk Virus. The Norovirus is the most common cause of acute gastroenteritis in the United States and causes about 50% of all food-related illnesses. Norovirus is highly contagious and is usually spread by person to person contact. However, norovirus can be spread by consuming contaminated food or water or touching items that are contaminated. A food worker who comes to work infected with norovirus and handles food can cause or spread the virus. Contamination with norovirus can occur at any point in the food process, when it is being grown, shipped, handled, or prepared. Foods commonly associated with outbreaks of norovirus are produce, leafy greens, ready to eat foods handled by infected workers, salads, sandwiches, ice, cookies, fresh fruits, and shellfish (such as oysters). Any food can be contaminated if an infected person has handled it with vomit or feces on their hands.Recently a norovirus outbreak, again associated with Chipotle Grill sickened 141 Boston College students. The Boston College basketball coach blamed a recent loss because 8 players were sick with norovirus. Another outbreak of norovirus occurred in Simi Valley, CA where 234 people became ill, also associated with Chipotle Grill.According to the Center for Disease Control (CDC), food workers can follow some simple tips to prevent norovirus from spreading:Avoid preparing food for others while you are sick and for at least 48 hours after symptoms stop.Wash your hands carefully and often with soap and water.Rinse fruits and vegetables and cook shellfish thoroughly.Clean and sanitize kitchen utensils, counters, and surfaces routinely.Wash table linens, napkins, and other laundry separately.Here are some more tips from the CDC to prevent foodborne illness from crashing your holiday.Clean, Separate, Cook, Chill, Stuff with careBuffets and the Two-Hour Rule. Perishable foods (like meat and poultry) should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.Hot and ColdKeep Hot Foods HOT and Cold Foods COLD. Hot foods on a buffet should be held at 140 °F or warmer. Keep hot foods hot with chafing dishes, slow cookers, and warming trays. Do not re-heat food in your slow cooker.Cold foods should be held at 40 °F or colder. Keep cold foods cold on a buffet by nesting the serving dishes into bowls of ice. Otherwise, use small serving trays and replace them frequently. If you’re transporting cold foods, use a cooler with ice or commercial freezing gel.LeftoversDiscard all perishable foods (meats, poultry) left at room temperature longer than 2 hours. Immediately refrigerate or freeze remaining leftovers in shallow containers.If you have additional questions about how to store leftovers, download the FoodKeeper app. This app offers storage guidance on more than 400 items and cooking tips for meat, poultry, seafood and eggs.Don’t let foodborne Illness be an uninvited guest at your table this holiday season!References:http://www.cdc.gov/norovirus/downloads/global-burden-report.pdf accessed 12-21-15CDC Food Safety accessed 12-21-15Foodsafety.gov accessed 12-21-15http://www.foodsafety.gov/keep/foodkeeperapp/ accessed 12-21-15https://www.foodsafety.gov accessed 12-21-15This post was written by Robin Allen, a member of the Military Families Learning Network (MFLN) Nutrition and Wellness team which aims to support the development of professionals working with military families. Find out more about the MFLN Nutrition and Wellness concentration on our website, on Facebook, on Twitter and on LinkedIn.