Zebra Technologies Corporation – the digital solution provider enabling businesses to intelligently connect data, assets and people – has introduced a series of advanced AI features enhancing its Aurora machine vision software to provide deep learning capabilities for complex visual inspection use cases.

Itron, Inc. has released its 2024 Resourcefulness Insight Report (“the report”) that explores the current trends and future expectations of artificial intelligence (AI) and machine learning (ML) on utility operations and strategies.

A lack of capacity planning is adding to the ramp-up challenge for many aerospace and defence (A&D) manufacturers as they strive to meet the ambitious production rate increases set by aircraft maker, Airbus, according to a report published by management consultancy Vendigital.

Dana Laake and her special guest Dr. Thomas Levy will discuss how silent oral infections are a major factor in most heart attacks and breast cancers.

The post Hidden Epidemic: Silent Oral Infections Cause Most Heart Attacks and Breast Cancers first appeared on Federal News Network.

Dana Laake and her special guest Adam Jablin will discuss recovering from addiction.

The post Recovering from Addiction first appeared on Federal News Network.

The VA expects to grow its health care workforce to approximately 404,000 total employees next year, if Congress approves supplemental funding.

The post VA to remain ‘very discerning’ on health care hiring, calls on Congress to address $12B shortfall in December first appeared on Federal News Network.

NASA is launching the DART spacecraft to crash into an asteroid. Could it save us from armageddon?

Barrcuda Networks extends its U.S. deal with Ingram Micro to Canada, and the two will work together to reach a broader variety of Canadian solution providers.

Illumio is looking to strengthen partners in a growing zero trust segmentation market by significantly enhancing their global partner program.

UAE opens summit as energy industry weathers Middle East concerns

Bitcoin (BTC), the flagship cryptocurrency, is nearing the $90,000 mark for the first time in its decade-long history after breaking past the $80,000 level.  According to Coin Metrics data, Bitcoin’s price had risen by 12% earlier in the day to change hands at $89,100 on various exchanges. On Tuesday, the apex cryptocurrency recorded a new [...]

The shift from IPv4 to IPv6 has been a protracted and complex process, raising questions about why this transition has been so sluggish despite the depletion of IPv4 addresses more than a decade ago.

AI image-generation features headline Apple's upcoming software update.

The risk factors include smoking, excessive alcohol use and high LDL cholesterol.

Library - Art Library, Location - OSIZ, Call number - FOLIO TR820.6 .A34 2016

Location: Electronic Resource- 

Location: Main Library- PK6427.6.A3P53 2013

Location: Main Media Collection - Video record 42357 DVD

Location: Electronic Resource- 

Location: Electronic Resource- 

Location: Electronic Resource- 

Location: Electronic Resource- 

Location: Electronic Resource- 

Location: Engineering Library- QA76.73.J39B76 2016

Location: Engineering Library- TH3411.C38 2016

Location: Sciences Library Library- QE149.E37 no.6 1973

Location: Sciences Library Library- QE149.E37 no.7 1974

Location: Sciences Library Library- QE149.E37 no.19 1988

Location: Sciences Library Library- QE149.E37 no.20 1988

Recently, I’m getting more an more spam in my Inbox with no email address.

The From field only shows a name but no email address. Also, when I hover over the name or right click on it, it doesn’t open a Contact Card with more info.

Right clicking on the message in the message list doesn’t allow me to block it either.

How can I block this new type of spam?

Assyrians: From Bedr Khan to Saddam Hussein (Second Edition, Third Printing)

The Situation of Christians in the Middle East -- A Declaration of Concern

Middle Eastern Christians and Europe Historical Legacies and Present Challenges

Will Middle East’s Aramaic language survive?

Left Exposed By Middle Eastern Upheaval, Christians Are Fleeing Region

Middle East Christians Suffer Still

(The Center Square) – Private-sector employers added 235,000 new hires across the United States in December, according to the December ADP National Employment Report produced by the ADP Research Institute in collaboration with Stanford Digital. Medium and small firms had robust hiring as big companies experienced declining job creation.

A Q&A with Ria Madrid of Wurl - she discusses BrandDiscovery, their new tech that makes it possible for marketers to precisely match CTV ads with the emotion and context of what viewers are watching to create positive attention, using Plutchik's Wheel of Emotions. Partners like Media.Monks are already driving impressive results for their clients through Wurl's solution, which uses scene-level contextual targeting to help advertisers align the emotional sentiment of their campaign creatives with content closest to the ad break.

Re-release; Geological Survey of Canada. 1989, 81 pages, https://doi.org/10.4095/130681
<a href="https://geoscan.nrcan.gc.ca/images/geoscan/of_1978.jpg"><img src="https://geoscan.nrcan.gc.ca/images/geoscan/of_1978.jpg" title=" 1989, 81 pages, https://doi.org/10.4095/130681" height="150" border="1" /></a>

Genetically Rescued Organism: Toward A Solution For Sudden Oak Death

The PGA Tour announced it is adding Tiger Woods to its policy board and making changes to its governance after criticism from several players over the lack of transparency in the lead-up to the announced deal between the PGA Tour and the Saudi-backed LIV Golf in June.

The autonomous vehicle company Cruise, which lost its California operating license last year after one of its cars struck a pedestrian, announced a partnership this week with the ride-hail service Uber.

Scientists are reimagining the food system, turning to fungal fermentation as a sustainable method for transforming food byproducts into tasty treats.

The British Embassy in Washington donated 2,500 Paddington books to schools based in Washington, D.C., just in time for Christmas.

On Tuesday, Metro General Manager and CEO Randy Clarke proposed a budget for the next fiscal year that includes massive layoffs and dozens of service cuts as the agency faces a $750 million deficit.

Columnist Meg van Huygen recommends the Nghiện (“Addiction”) at Ramie, a dry, leafy take on a Boulevardier that combines whiskey, Vietnamese amaro, yuzu bitters, vermouth, and rice paddy herb. by Meg van Huygen

Hey, look, it’s my cocktail column! It’s back after a seasonal hiatus and not a moment too soon, because… I heard y’all need a real stiff drink. Whewwwww. 

It’s just as well that this is late. Back in the spring, Ramie opened up in the old Omega Ouzeri space at 14th and Pine, serving new Vietnamese fare and craft cocktails, and I was a little reluctant to rave about a brand-new restaurant before the kinks had appeared. Now that it’s had a minute to settle in, Ramie’s running like a top…. and this little cocktail of theirs is still spinning around my mind.

Brought to us by Thien and Thai Nguyen, the chef-siblings behind Vietnamese desto-resto restaurant Ba Sa on Bainbridge Island, Ramie is named for a plant in the nettle family that’s native to Southeastern Asia and is usually used to make fabric. Where Ba Sa does contemporary Vietnamese classics with high-level sourcing and a few riffs on traditional dishes, à la Monsoon or Ba Bar, Ramie takes it a couple steps further. The completely bespoke menu has quickly drawn comparisons to Musang in re: waxing creative on the traditional stuff.

An example of the sibs’ inspired creativity is the cá chiên (“fried fish”), a butterflied branzino served with chimichurri made from perilla leaves, cucumber kimchi, fried shallots, and a custardy onsen egg that arrives in a little bowl of fish sauce, ready for you to mix it all up. The canh khoai mo, meanwhile, is a veggie risotto with ube puree, pickled fennel, herb oil, crushed hazelnuts, and a pesto made from sawtooth coriander and ngò ôm (also known as rice paddy herb—more on this later). You get it. All your favorite stars from Vietnamese Food have been recombobulated into a fresh new supergroup, and each dish is a mashup of their distinct talents and personalities.

This MO is extended to Ramie’s bar program as well. Led by Jen Rae—an alumna of Barnacle, Deep Dive, and Bateau, as well as the cocktail facet of experimental fermentation-themed popup Amino—the bar’s got a cool spread of cocktails that starts with well-loved concepts like the margarita or the Manhattan. But Rae’s folded in some botanicals that’re perhaps less commonly seen in Seattle’s cocktailscape, like longan, rau răm, fish mint, garlic chive, lemon basil, and calamansi.  

The one I love is the Nghiện. This word means “addiction” in Vietnamese, and the drink comprises Suntory Toki Japanese whisky, yuzu bitters, May Amaro from Sông Cái Distillery in Hanoi, and vermouth blanc that’s been house-infused with ngò ôm—that aforementioned rice paddy herb. This drink revs up like a whiskey-powered Manhattan but drives like a Boulevardier, with the earthy amaro and the sharp citrus-floral edges from the ngò ôm and yuzu bitters eventually blooming through the wall of booze. It’s a drink you want to take your time with. Inhale the air around it before you take a sip. Consider the innovative entrees. Contemplate your next move. 

Let’s take the Nghiện apart. You might already know the green-appley, lightly honeyed Suntory Toki whiskey, for relaxing times. The simple, clean yuzu bitters are by The Japanese Bitters out of Ichikawa, Chiba, Japan (they also make an umami bitters that really pops in a dry martini). The Mẩy Amaro comes to us by way of Hanoi-based Sông Cái, a gin distillery that’s spent eight years developing the liqueur. The amaro is inspired by the medicinal tinctures used by the Red Dao people in Vietnam, and it’s named for medicine woman Lý Mở Mẩy, who consulted on the recipe. A combo of sarsaparilla, lapsang souchong, galangal, rose petals, fig, poppy, orange peel, horehound, angelica root, and dandelion root, all macerated in a neutral spirit made from rice and molasses, it’s sorta like smoked root beer. If you’re a fan of the classic European amari, well, you may or may not recognize this one as being in the club. 

Originally from Portland, Rae has a strong background in wine, and it definitely informs her bar program. She switches between two different vermouths here—Yzaguirre Reserva Dry Vermouth and Vermut Lustau—and both are infused with the ngò ôm, a marshweed with flavors of lemon and cumin that grows throughout Southeast Asia. These choices are both dry as hell, made from coastal Spanish vineyards, with a bright yellow tone and mineral finish. 

 “I really like Spanish vermouths,” Rae says. “I think people really don’t know about them or even realize they exist.” 

They’re obviously not the usual suspects you’ll find in the vermouth slot behind most American bars, though. Where’s the Dolin and Carpano Antica?

“Yeah, the bar industry is very brand-driven,” Rae says, “and I actually think it’s a huge problem. Just like chefs, we have producers that we like, and it’s just as important when building a bar program, to bring in the right spirits for your bar program that you like and be less influenced by big brands.”

She also points to bartenders often catering to homogenized American tastes—that is to say sugar. “In the history of craft cocktails, they tend to be super sweet, even vermouth!” she says. “I think it’s really important when you’re behind the bar to create your own style and their own palate. So I’ll always be like ‘Mmmm, this needs to be drier or more savory.’”

“It’s not just about my personal preference, though,” she adds. “The style of food that we’re doing here is not Western, so it wouldn’t make sense to try to serve Western drinks made for a Western palate.” 

It’s not just the Nghiện that’s making trails on Rae’s cocktail list. The Hoa Anh Túc cocktail (“poppy” in Vietnamese) is a canny cover of a margarita, with tequila, tangerine, red aperitivo, peppercorn, lime, and garlic chive, then edged with black volcanic salt and garnished with a sprig of chive. Lots of frooty juice in here, but it’s tempered wayyy down by the piney, sharp peppercorn and the alliaceous twang of the chive. Among a handful of other artisan wines, she’s got a melony amber mtsvane-rkatsiteli wine by Dila-O in central Georgia (the Republic of), fermented in open clay qvevris with natural yeast, and a bright vinho verde by Quinta de Santiago—members of the Vinho Verde Young Projects group of vibrant young winemakers in Portugal. The drink menu feels cultivated and thoughtful, like someone spent some real time thinking about what you wanted for your birthday, hand to chin, gazing at the heavens. Except your birthday is your dinner. It’s just what you always wanted.

With an innovative New Vietnamese menu and a uniquely curated bar program, Ramie is a noble successor for Omega Ouzeri’s old spot, and they’re utilizing the space beautifully too. Seeing as the Nghiện is pretty much all unadulterated booze, it’s more of a dinner cocktail, so have a seat, order yourself some fishy dishes, and take your time with it. (Well, unless you’re an old barfly like me—it can be an à la carte bartop drink too, if you’ve got the liver for it.) Regardless of where you are with your addiction I mean personal relationship to booze, the Nghiện will rehab all your Western expectations of the cocktail classics.

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