Federal judge halts Keystone XL construction pending new environmental analysis

first_imgFederal judge halts Keystone XL construction pending new environmental analysis FacebookTwitterLinkedInEmailPrint分享CNBC:A federal judge in Montana halted construction of the Keystone XL oil pipeline on Thursday on the grounds that the U.S. government did not complete a full analysis of the environmental impact of the TransCanada project.The ruling deals a major setback for TransCanada and could possibly delay the construction of the $8 billion, 1,180 mile (1,900 km) pipeline.The ruling is a victory for environmentalists, tribal groups and ranchers who have spent more than a decade fighting against construction of the pipeline that will carry heavy crude to Steele City, Nebraska, from Canada’s oil sands in Alberta.U.S. District Court Judge Brian Morris’ ruling late on Thursday came in a lawsuit that several environmental groups filed against the U.S. government in 2017, soon after President Donald Trump announced a presidential permit for the project. Morris wrote in his ruling that a U.S. State Department environmental analysis “fell short of a ‘hard look”‘ at the cumulative effects of greenhouse gas emissions and the impact on Native American land resources.He also ruled the analysis failed to fully review the effects of the current oil price on the pipeline’s viability and did not fully model potential oil spills and offer mitigations measures. In Thursday’s ruling, Morris ordered the government to issue a more thorough environmental analysis before the project can move forward.More: US judge halts construction of the Keystone XL oil pipelinelast_img read more

17th JNC now taking judicial applications

first_img October 15, 2005 Regular News 17th JNC now taking judicial applications The 17th Circuit JNC is now accepting applications to fill a circuit vacancy created by the resignation of Judge Howard Tescher.Applicants must be registered voters, members of the Bar in good standing for the preceding five years, and residents of the 17th Circuit prior to taking office. Applications received for all 2005 circuit court vacancies will also be considered for this vacancy. If you have applied for a county court vacancy and want to be considered for this vacancy, you must submit a new application. Applications are available on the Bar Web site at floridabar.org or by contacting Timothy L. Bailey, JNC Chair, Bailey and Bailey Law Offices, 2335 E. Atlantic Blvd., Suite 300, Pompano Beach 33062, phone (954) 941-4920; fax (954) 941-4927.An original and nine copies of the completed applications (with photographs) must be received by Bailey no later than October 27 at 5 p.m. 17th JNC now taking judicial applicationslast_img read more

Cronut Craze Sparks LI Donut-Pastry (R)Evolution

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York The craze that ensued after Scott Bollman introduced his latest magical pastry concoction at The Cheese Emporium & Cafe was totally unintended, he swears.The shop, known for, well, its cheese and other delectable delights, introduced the Sconut as a spoof on the immensely popular Cronut, a crunchy donut-croissant hybrid ingeniously imagined by Chef Dominique Ansel in Manhattan.The staff unveiled the scone-donut combination during the summer of 2013, and the donut on steroids—figuratively speaking, of course—flew off his shelves by the dozens, every day. Bollman, who now laughs about the Sconut obsession, has firmly entrenched himself in the donut-hybrid craze gripping America.“How many people have done this already?” he asks, excitedly. “It was just a silly trend that took notice; I don’t know how it came to be something so blown up.”Actually, while Bollman was in the process of introducing the Sconut to the masses, he turned to his father one day, and jokingly or not, prophesized: “‘Watch people go crazy over this.’”“I didn’t think it would get any press!” he laughs.Bollman, chef and co-owner of The Cheese Emporium, which will celebrate its 40-year anniversary in idyllic Greenport Village, admits his creation was born from Ansel’s Cronut.Fiorello Dolce’s French Donut, a croissant-donut hybrid, became an instant favorite when baker Gerard Fioravanti introduced them eight months ago.But he’s not the only Long Islander developing specialty donuts that have customers yearning for more. Over in Huntington at Fiorello Dolce, owner Gerard Fioravanti finally granted his customers’ wishes and introduced his own croissant-donut pastry, which he calls the French Donut. It comes in about a half-dozen different styles, and all are absolutely mouthwatering. Shoot out to Spiga Bakery in Bellmore and ask co-owners/brothers Robert and Luca Caravello for the Inis—a heavenly Sicilian-Zeppoli donut stuffed with cannoli cream and Ricotta and coated in sugar. Mangia, mangia!Their creativity shines in these tasty creations.“I didn’t even want to make rainbow cookies,” says Fioravanti, who grew up in the Bronx, studied at the French Culinary Institute in Manhattan, worked at a French pastry shop in the city, and visited France, where he soaked in the culture. “I didn’t want to be the typical baker.”“We decided to bring that here to Huntington,” he says on a brisk afternoon inside his cozy bakery, a jubilant aroma of desserts wafting joyously throughout the small shop.Fiorvanti’s French Donuts made its way to the shelves about eight months ago, after customers familiar with the Cronut inquired if he made them.The Cheese Emporium’s Sconut has become wildly popular, selling by the dozens. each day. (Photo credit: The Cheese Emporium)They became a crowd-pleaser almost immediately.Fiorvanti’s favorite is the Salted Caramel French Donut, a palate-pleasing crunch of salty-and-sweet flavors that mingle and dance upon the taste buds like soul mates who’ve at long last found one another after eternities apart.On any given day, customers can walk in and find a host of other flavors: Caramel with Pears and Candied Ginger, Chocolate Raspberry (he only uses raspberry jam from Switzerland), Belgium Chocolate, Nutella with Applewood Smoked Bacon and Vermont Maple Syrup, and Peanut Butter and Jelly with Banana, drizzled with chocolate (affectionately known in the Press newsroom as “The Elvis”).Fiorvanti follows the same strict philosophy with his French Donuts as with the dozens of other items served at Fiorello Dolce: Nothing is fried.“Baking is healthier for you,” he adds.The homely Italian Spiga Bakery, run by the Caravello Brothers and nestled in a small shopping center in Bellmore, is known for its prosciutto bread, among other fresh, inviting baked goodies. Robert and Luca have been baking since they were children.Robert Caravello, 41, majored in American Literature in college but was drawn to the family business.“Because it’s a family-run business, because it’s something that’s been passed down, we take a lot of pride in it,” Caravello says. “If we don’t like something or if we don’t like the way it came out, we don’t look at the cost of throwing it out. We look at the cost of putting it out and people not liking it.”Spiga offers about a dozen types of donuts at any given time—Banana Custard and Nutella, Italian Custard with Ganache (their take on the Boston Cream), Vanilla Sprinkles, and everyone’s favorite, the venerable Jelly Donut—including seasonal donuts that allow the baking brothers to get their creative juices flowing.During New Year’s they sold a champagne-glazed donut coated in edible glitter, a glitzy dessert that turned heads and became an immediate hit.But it’s the Inis that is well on its way to surpass Spiga’s Banana Nutella option as the top-selling donut on the menu.The donut is fried on the outside, yet the dough is soft and moist inside. Every bite is a glorious awakening that shocks the body and hangs around until the journey takes you to the delicious cannoli cream-filling finale heaven.“It goes down better, it feels better, it tastes better,” says Caravello, comparing Spiga’s donuts to the mass-produced varieties. “You can tell it’s a custard that hasn’t been sitting in a refrigerator. It’s been taken care of properly.”Spiga Bakery co-owner Luca Caravello and his brother Robert have become known for their delicious donuts, most notably, the Inis, a Sicilian Zeppoli delight. (Rashed Mian/Long Island Press)But those wanting to relish the Inis’ supreme hybrid glory must arrive early, warns Caravello, for the magic pastries vanish almost as soon as they are laid out for sale!Out on the North Fork, Greenport’s The Cheese Emporium had been churning out scones for years before Bollman combined it with donuts.Visitors of the four-decade-old shop can try a variety of Sconuts: Chocolate Chip, Cinnamon Raisin, or a fruit-based option.“People enjoy it; we glaze it, we do different types, different flavors…and it became very popular,” Bollman says. “We pretty much make any type.”It’s become so popular that the shop now offers deliveries through Bollman’s wife’s online business (Farm2KitchenLongIsland).When he first launched his superstar hybrid donut, he started fielding calls from NPR and other media outlets, hungry to hear its scrumptious history (and undoubtedly sample a few). An idea born out of a spoof has turned his family-run business into a must-visit shop in Greenport, and the Sconut craze doesn’t seem to be going away anytime soon.“It became a mainstay,” he says.last_img read more

Iceland has joined the game of attracting digital nomads

first_imgSo from now on all permanent employees in foreign companies can stay and work in Iceland for up to six months. By the way, so far the approval has lasted only 90 days. To obtain a long-term residence permit, a person must prove employment, income and health insurance. As we know, the introduction of visas for digital nomads is also expected in Croatia, which would allow people outside the EU to stay for up to a year. Currently, only six countries have visas for digital nomads: Barbados, Bermuda, Anguilla, Estonia, Georgia and, more recently, Dubai (UAE). “Rapid technological development requires us to be open and flexible to the new opportunities available to us as more and more employers encourage teleworking. The regulatory framework must take this into account. ”, concluded Áslaug Arna Sigurbjörnsdóttir, Minister of Justice. Ms Þórdís Kolbrún Reykfjörð Gylfadóttir, Minister of Tourism, Innovation and Industry: “We need to shape our export industry, based on ingenuity and making it easier for foreign nationals to work from Iceland. We add value and knowledge in Iceland that support our innovation environment”, Said Þórdís Kolbrún Reykfjörð Gylfadóttir, Minister of Tourism, Innovation and Industry. Interestingly, the Minister and the Ministry of Innovation. Under this measure, those foreign nationals who are exempt from the visa application will be allowed to apply for a long-term visa in Iceland and bring their families without the need to relocate their legal residence to the country or obtain Icelandic ID numbers. When we talk about digital nomads, the biggest focus to attract digital nomads is the focus on entrepreneurs from Canada, America, Australia and the UK. “We believe that these individuals will bring with them valuable experience and knowledge that will benefit Iceland on its path to economic recovery from the effects of the Covid-19 pandemic. ” Following the COVID-19 epidemic, many companies around the world have made significant changes in the way they work and are now increasingly allowing and encouraging their workers to work remotely. The result is that in many cases employees can choose to work as “digital nomads” i.e. from home without which state they are in. With the new measures, Iceland has enabled foreign nationals outside the EU and the European Economic Area (EEA) to stay in Iceland for up to six months and work remotely for foreign companies. Bjarni Benediktsson, Minister of Finance and Economic Affairs, pointed out that on the tax side they want to ensure that nothing prevents the possibility of temporary work for workers working in other countries, in order to work in Iceland from now on. Although digital nomads are not particularly emphasized in the narrative, they are in fact the same thing. The new law allows foreign workers to work in Iceland without the need for a visa for up to six months, and as the Icelandic government points out, it will continue to research to find ways to extend the time period, but for now the regulations have been changed to accommodate the six-month period.last_img read more

Park will be boost to economy, recreation

first_imgCategories: Letters to the Editor, Opinion The special referendum on Dec. 5 is a rare opportunity to cast a ballot for a school district proposal that will have such a far-reaching impact. I urge the voters in the Shenendehowa School District to vote “yes” on the sale of the Shen land to the town of Clifton Park.The 37 acres in our Town Center can serve as catalyst for cultural and economic growth within the Town Center District. Because the land is located adjacent to our newest elementary schools, the library, YMCA and CAPTAIN, it can become a center of activity for each of these vital resources. What a great opportunity to provide a natural environment for our kids to learn and play in.Moreover, it is a perfect location for everyone to enjoy. The Town Center Plan was enacted with the objective of having a “walkable” commercial area. The 37-acre park can help accelerate the realization of the ideas that are the foundation of the plan. Developers will have a greater incentive to construct residential projects in the Town Center if their future customers have access to a real park.Not many retirees or young professionals are looking to locate in a purely commercial district. They want a lifestyle that is recreation-oriented. Hence, a true park can actually lead to a more vibrant business area as envisioned in the Town Center plan, which means more jobs and increased tax revenues. The idea of a central park has the potential to provide tremendous civic benefits. Please vote “yes” on Proposal 1 to sell the Shen land to the town. Voting for this sale is a simple but powerful way to support both our kids and the future of our community.Daniel MathiasBallston LakeMore from The Daily Gazette:EDITORIAL: Beware of voter intimidationSchenectady, Saratoga casinos say reopening has gone well; revenue down 30%Foss: Should main downtown branch of the Schenectady County Public Library reopen?EDITORIAL: Find a way to get family members into nursing homesEDITORIAL: Thruway tax unfair to working motoristslast_img read more

Edwards has Tivoli ticking again

first_imgCoach Omar Edwards has been guiding his charges at Tivoli Gardens FC in the right direction with the team moving up the ladder in the Red Stripe Premier League (RSPL) this season.Tivoli are currently in second position on 29 points, the same as the University of the West Indies. However, Tivoli enjoy a better goal difference behind leaders Montego Bay United on 31 points after 15 games in the preliminary stage.The West Kingston outfit are rolling on a five game win streak after scoring a 1-0 victory against struggling Waterhouse last Sunday.Edwards spent 10 years as assistant coach at Boys’ Town then moved over to neighbouring Tivoli last summer and is doing a great job as the new boss.Tivoli finished in mid-pack in the RSPL last season but are now a different outfit under Edwards’ guidance.”This season is totally different. When I came in the first thing was to get the players to understand and adhere to the rules and regulations of the club,” Edwards told The Gleaner.”We had former national and international player Jermaine Johnson in the squad, and we got him to understand his role and be better disciplined in his approach to the game,” the 32-year-old coach added.”The coaching staff has developed a code on how to play and that has made life easier. We have fixed both aspects of the game in defending and attacking as a team,” Edwards explained about his team’s impressive form in the nation’s elite league.”I am not totally new to the Premier League, but it’s my first time hired as a head coach. My ambition is to go all the way in winning the championship at Tivoli,” he added.With regards to support from the management team, Edwards praised their effort.”The management is totally behind the team. I am extremely pleased with the management team. The players’ salaries are not the best, but they are working on improving that aspect,” Edwards divulged.In 15 RSPL games this season, Tivoli’s record shows nine wins, two draws and four losses. They scored a league high 23 times and conceded 12 goals.Tivoli will next play 10th- place Harbour View on Sunday at the Edwards Seaga Complex in West Kingston.last_img read more

Accidental saboteurs undermine business goals

first_img“Instead of blaming HR in the above example, a leader might say, `When I talked to Denise over in HR, she pointed out that health insurance premiums have risen 23percent over the past year so pay increases must be postponed,’ ” Studer says. “`The company is working really hard to maintain the best possible coverage for all of us.’ See the difference? You’re managing up HR, and, simultaneously, you’re positioning the company as a united entity.” Giving low performers a pass. Let’s say your employee Carol consistently comes in late, gets “headaches” every other (nonpayday) Friday, and spends more time cheerily chatting up co-workers than she does working. Others will notice – and they will be resentful. But worse than merely causing contention in the ranks, turning a blind eye to the “Carols” in your organization squelches profitability. Why? Because middle performers get pulled down to the low-performer level, while high performers either disengage or leave. “This is a sin of omission, not commission,” Studer says. “It’s easier not to confront low performers. But until you move them either up or out, your company will never advance beyond short-term gains. “The low performer is an anchor holding everyone else back.” Dawn Anfuso is a South Bay-based business writer and former managing editor of Workforce magazine. If you have workplace or job-search questions, e-mail Dawn at dawnanfuso@yahoo.com. Writers will remain anonymous.160Want local news?Sign up for the Localist and stay informed Something went wrong. Please try again.subscribeCongratulations! You’re all set! AD Quality Auto 360p 720p 1080p Top articles1/5READ MOREStriving toward a more perfect me: Doug McIntyre Studer identifies three common “sins” committed by accidental saboteurs: Relentless negativity. People often gripe about their workloads, difficult clients, annoying co-workers, or the ridiculousness of corporate policy. Instead, Studer says, they should learn to manage up. “Managing up means positioning your people, products or company in a positive light,” Studer says. “Help employees understand what can happen when negativity is allowed to breed – good people quit and customers leave – and they’ll be more likely to stop doing it.” Creeping we/theyism. Studer says most leaders inadvertently foster what he calls the “we/they” phenomenon – as in, “Well, Rick, I fought for your pay raise, but you know human resources makes those decisions” – which has a divisive effect on company culture. While in line at the bank recently, I overhead the woman in front of me complaining to her companion about a co-worker. So, big deal, right? Kvetching about some aspect of one’s work life seems to be a common pastime. But Quint Studer, author of the new book “Results That Last: Hardwiring Behaviors That Will Take Your Company to the Top,” says this and other seemingly innocent behaviors like it, if repeated often enough, can undermine an organization and devastate it. Studer said most companies, even vibrant organizations that operate with few dysfunctions, are filled with saboteurs: employees at every level who do small, seemingly insignificant things that sabotage their own success. last_img