So you may have heard that Microsoft recently released the much
anticipated Windows 8 operating system. It sure doesn’t look like those
previous operating systems of Windows that you have seen. Don’t
despair since Windows 8 was made with the future in mind as it works
well with touchscreens and you will be seeing more touchscreen personal
computers over the next few months.About the bobbleheads We make them for the joy of it, and then we give them away.
One
of the first things you will notice is that there is no start tab.
You’re wondering how to turn the computer off. Going to either the
upper or lower right hand corner will bring up a bar known as the
charms bar.We have a wide selection of dry cabinet to choose from for your storage needs.Redpin is an open source indoor positioning system
that was developed with the goal of providing at least room-level
accuracy. The bottom icon there that looks like a cog a bicycle chain
goes around is the Settings icon. Either click on it or if you have a
touchscreen tap it and you will see the Power icon at the bottom.
Select that and select “Sleep” “Restart” or “Shut Down” You no longer
are wondering how to shut your computer off.
You also by now
have probably noticed that the screen instead of showing the familiar
icons on your desktop show tiles. Each of these tiles represents an app
(Programs are now referred to as apps like the apps on your smartphone
and your friend’s Mac programs which are also referred to as apps).
Some of these apps show information. The weather tile shows the weather
for the location noted. You can put a calculator app to do arithmetic
operations. One great thing about this new screen is if you are looking
for a file, setting, or app just start typing the name of it. Once you
start the search screen will show. You can see where your search query
for apps, settings, files. Also expect to see more Windows 8 phones
out there in the next few months. Don’t despair about not seeing a
desktop. There is a desktop tile. By tapping it if you have a
touchscreen or moving your mouse to it and left clicking, the old
traditional desktop (without the start tab) will show.
One
disadvantage of the new Windows 8 is when you go to delete a file there
is no longer a confirmation asking if you wish to do so. No last
chance to change your mind. However all is not lost. By going to the
recycle bin and right-clicking on it, choose Properties, and check the
"Display Delete Confirmation Dialog" box. You now will have that last
chance to make sure that you truly want to delete that file. Another
disadvantage is a longer learning curve going to a new operating
system. The advantages however outweigh the disadvantages.
So
should you upgrade to Windows 8? Windows 8 Pro is available for $39.99
but that is only until January 31, 2013. Unless you are upgrading from
Windows 7 you will need to reinstall your apps. I upgraded due to
business considerations since I will be setting up new computers that
use Windows 8 and training people to use it. There is the learning curve
I mentioned earlier and you need to get used to not having a start
tab. File Explorer (formerly Windows Explorer), is a lot more user
friendly, security is improved and boot time is faster making it a
possible investment if you are still using Windows Vista or Windows XP.
That said, given the age of your computer if you are using XP or
Vista, replacing your computer may be a more feasible option. If you
have XP or Vista currently, while Windows 8 requires a minimum of a
1GHz processor I would recommend a minimum of 2 GHz. Other than the
tiled apps, there is not a real big change between Windows 7 and Windows
8.
New to Windows Phone 8, the For You view is tied to the new
Windows Phone personal recommendation service. When enabled, this
feature will recommend places to eat, drink, shop or visit in Local
Scout, and will recommend other items, like apps,Shop for high quality
wholesale parking sensor
system products on DHgate and get worldwide delivery. music, and
deals, throughout Windows Phone. Its recommendation are based on your
search and activity history as well as the places that your friends and
family “like” through social networking services such as Facebook.
Regardless
of the kind of place you’re looking for, eventually something will
look interesting. Each place listed in one of the Local Scout views
includes a lot of useful information, including the place name, type,
distance, relative expensiveness,Modern and modern lighting
and lights to enhance your home. address, and rating. But if you tap
the item in the list, you’ll be shown a Quick card for the place.
This
is a front-end to a staggering array of sites and attractions. To
really appreciate how many different types of places can appear in this
view, tap the Show categories link, which lets you filter things down
to only those place types you want. You’ll see amusement parks,
casinos, historical sites, movie theaters, museums, parks, and much,
much more. Scroll down further and you’ll see events as well—comedy,
dance, fairs and festivals, music, and much more—so you can really find
exactly what you’re looking for.
2012年11月19日星期一
Why Twinkie Will Survive
Life is short, except for shelf life. All the rivers run into the
sea, but the Twinkie abides. It will long be an icon of comfort food, a
spongy link with a time when coffee was a nickel, Camels made you
healthy, and your brother was the Beaver. This world never existed in
reality, and now even our Twinkie is gone, in the blink of an eye. We
must press on, somehow.
High in the aisles of junk that passes for food today, the everlasting Twinkie is on display no more. This sweet icon of Americana will now be collected, not consumed, its cash value qua artifact rising even as its food-value stays frozen forever,About the bobbleheads We make them for the joy of it, and then we give them away. at the number zero. There may be heavy trading and speculation, Atlantic crossings, perhaps even a Twinkie Bubble and a Twinkie Crash. In its natural state, which is dropped on the ground for a lucky dog to find,Modern and modern lighting and lights to enhance your home.Shop for high quality wholesale parking sensor system products on DHgate and get worldwide delivery. it resembles something that should be poked with a stick.
A Twinkie passes rapidly through the human or canine gut like the masticated chyme it becomes after chewing, and from there we draw a curtain. But any whole specimens saved by the fall of Hostess will be stored like holy relics in a deep vault, for future archaeologists to unearth.
Scientists will not eat it, not even lab rats. It will wind up in a museum, probably. Too bad about the library at Alexandria, the Mona Lisa, all the lost empires grown stale and sucked down into the dustbin of history, but Twinkies will remain. It is what they do best.
In my long life, I have eaten many, many Twinkies, and Sno(man’s)Balls, as we used to call them, Ho-Hos, Ding-Dongs, plus numerous insect parts and crunchy pelletized rat exhaust. On a reservation in South Dakota in 1967, I once traded my last Twinkie to an old man in a blanket for a piece of homemade fry bread, and thus made a new friend: Seven Teeth Left.
That’s what he mumbled when I asked him his name, but we were both chewing. He taught me to say Fuck You in the Crow tongue. I will tell you, to pay that Twinkie gift forward: Epi-Ha! It is an excellent battle cry, and can be said to Death when it comes for you or takes a friend, as a joke, he said. Ah, golden days of my lost youth, with ever-fresh Twinkies in my backpack and a thousand yearning horizons.
One summer in Colorado, when a black bear decided to stroll alongside my parked Volkswagen convertible, tossing a Twinkie in a far arc over the windshield helped steer the beast away, the correct direction. The Twinkie belonged to my first ex-wife.Redpin is an open source indoor positioning system that was developed with the goal of providing at least room-level accuracy. She loved them very much. We are no longer together, perhaps even because of them.
The best Twinkies of my life have been the ones I didn’t eat. In childhood, they were a kind of mysterious, expensive holiday food, but the holiday was on no calendar. My Danish mother did all the baking, for which she had the same natural aptitude as clubbing seals. Growing up with woodstoves, the only heat setting she ever learned was Full Fracking On, ignoring the scientific principle that baked goods tend to incinerate at prolonged high temperatures.
Finding a Twinkie in my school lunch box would have meant the magic holiday had finally arrived. But it never did. My mother’s cookies were tarry, burned ceramic-tile biscuits that the local squirrels walked around.
So in the fifth grade, when I found a Twinkie in the school bathroom, way up on a tiled windowsill, wrapped and uneaten, my amazement and wonder totally redlined, not to return at that intensity for a whole decade…
That was the night of my first acid trip. There was a Twinkie on the outdoor table, and after several subjective months of planning, it occurred to me to eat it, somehow. Everything seemed very simple and basic, full of Zen and the Holy Spirit. Such being the case, eating or not eating that single Twinkie became a moral and philosophical issue.
It followed that if I unwrapped the cellophane and it spoke to me, this would prove its consciousness at some level. I already suspected a degree of sentience, because it had been communicating telepathically about unwrapping it. Eating it was either very wrong, or very right. Somehow it compelled me to open the wrapper, with a label reading “HOSTess.” I elevated it, to my nose.
The sense of smell is most closely connected to memory, but 300 micrograms of lysergic acid boosts the effect, much like connecting your laptop to all the Crays in Langley. And then a dim, dusty, smelly vision came out from its cranny between my ears, of that long-ago Twinkie on a bathroom sill. Are you kidding,We have a wide selection of dry cabinet to choose from for your storage needs. absolutely not. No, I didn’t eat it, not out of logic or good sense, nor even because it was suspect. There was no reason. Maybe it told me not to.
This one said the same, for sure. Not in so many words, perhaps, but I understood what it wanted: to be given as a gift to the universe, set free from the cellophane, not added to the plaque on my arteries. I peeled the wrapper and floated out to the edge of the deck, casting it out into the darkness of the Rocky Mountains. It may have been eaten by Coyote himself, this ancestor of the Last Twinkie Left On Earth. Goodbye, old snack. Epi Ha!
High in the aisles of junk that passes for food today, the everlasting Twinkie is on display no more. This sweet icon of Americana will now be collected, not consumed, its cash value qua artifact rising even as its food-value stays frozen forever,About the bobbleheads We make them for the joy of it, and then we give them away. at the number zero. There may be heavy trading and speculation, Atlantic crossings, perhaps even a Twinkie Bubble and a Twinkie Crash. In its natural state, which is dropped on the ground for a lucky dog to find,Modern and modern lighting and lights to enhance your home.Shop for high quality wholesale parking sensor system products on DHgate and get worldwide delivery. it resembles something that should be poked with a stick.
A Twinkie passes rapidly through the human or canine gut like the masticated chyme it becomes after chewing, and from there we draw a curtain. But any whole specimens saved by the fall of Hostess will be stored like holy relics in a deep vault, for future archaeologists to unearth.
Scientists will not eat it, not even lab rats. It will wind up in a museum, probably. Too bad about the library at Alexandria, the Mona Lisa, all the lost empires grown stale and sucked down into the dustbin of history, but Twinkies will remain. It is what they do best.
In my long life, I have eaten many, many Twinkies, and Sno(man’s)Balls, as we used to call them, Ho-Hos, Ding-Dongs, plus numerous insect parts and crunchy pelletized rat exhaust. On a reservation in South Dakota in 1967, I once traded my last Twinkie to an old man in a blanket for a piece of homemade fry bread, and thus made a new friend: Seven Teeth Left.
That’s what he mumbled when I asked him his name, but we were both chewing. He taught me to say Fuck You in the Crow tongue. I will tell you, to pay that Twinkie gift forward: Epi-Ha! It is an excellent battle cry, and can be said to Death when it comes for you or takes a friend, as a joke, he said. Ah, golden days of my lost youth, with ever-fresh Twinkies in my backpack and a thousand yearning horizons.
One summer in Colorado, when a black bear decided to stroll alongside my parked Volkswagen convertible, tossing a Twinkie in a far arc over the windshield helped steer the beast away, the correct direction. The Twinkie belonged to my first ex-wife.Redpin is an open source indoor positioning system that was developed with the goal of providing at least room-level accuracy. She loved them very much. We are no longer together, perhaps even because of them.
The best Twinkies of my life have been the ones I didn’t eat. In childhood, they were a kind of mysterious, expensive holiday food, but the holiday was on no calendar. My Danish mother did all the baking, for which she had the same natural aptitude as clubbing seals. Growing up with woodstoves, the only heat setting she ever learned was Full Fracking On, ignoring the scientific principle that baked goods tend to incinerate at prolonged high temperatures.
Finding a Twinkie in my school lunch box would have meant the magic holiday had finally arrived. But it never did. My mother’s cookies were tarry, burned ceramic-tile biscuits that the local squirrels walked around.
So in the fifth grade, when I found a Twinkie in the school bathroom, way up on a tiled windowsill, wrapped and uneaten, my amazement and wonder totally redlined, not to return at that intensity for a whole decade…
That was the night of my first acid trip. There was a Twinkie on the outdoor table, and after several subjective months of planning, it occurred to me to eat it, somehow. Everything seemed very simple and basic, full of Zen and the Holy Spirit. Such being the case, eating or not eating that single Twinkie became a moral and philosophical issue.
It followed that if I unwrapped the cellophane and it spoke to me, this would prove its consciousness at some level. I already suspected a degree of sentience, because it had been communicating telepathically about unwrapping it. Eating it was either very wrong, or very right. Somehow it compelled me to open the wrapper, with a label reading “HOSTess.” I elevated it, to my nose.
The sense of smell is most closely connected to memory, but 300 micrograms of lysergic acid boosts the effect, much like connecting your laptop to all the Crays in Langley. And then a dim, dusty, smelly vision came out from its cranny between my ears, of that long-ago Twinkie on a bathroom sill. Are you kidding,We have a wide selection of dry cabinet to choose from for your storage needs. absolutely not. No, I didn’t eat it, not out of logic or good sense, nor even because it was suspect. There was no reason. Maybe it told me not to.
This one said the same, for sure. Not in so many words, perhaps, but I understood what it wanted: to be given as a gift to the universe, set free from the cellophane, not added to the plaque on my arteries. I peeled the wrapper and floated out to the edge of the deck, casting it out into the darkness of the Rocky Mountains. It may have been eaten by Coyote himself, this ancestor of the Last Twinkie Left On Earth. Goodbye, old snack. Epi Ha!
Dominion fits into New West community
Much like New Westminster, the city in which The Dominion will claim its home, Ledinghham McAllister has history on its side.
In 1905, George W. Ledingham founded his company, which specialized in infrastructure and road building, constructing the Granville Street Bridge and downtown Vancouver’s Hudson Bay Company building.
Now partnered with Ward McAllister, Ledingham McAllister — LedMac in short — has since carved a reputation as a multi-family residential builder.
At Dominion’s presentation centre, it’s clear Ledingham McAllister is having fun with New Westminster’s legacy. Baby blue Union Jack graphics on the building’s exterior cry out for Mother Britain; on the roof, meantime, an Austin Mini spins its motorized front wheels.
Building in the Royal City was natural for the developer, according to Manuela Mirecki, Ledingham McAllister’s senior vice-president of marketing.
“We took a new fresh look at New Westminster and we said,Modern lighting fixtures, chandeliers and contemporary lighting. ‘OK, this is an established community with a history, not dissimilar to our company.’
“This is the single most centrally located community in the Lower Mainland,We have a wide selection of dry cabinet to choose from for your storage needs. with no bridges and no tolls. There are five (SkyTrain) stations servicing this area, depending which direction you’re going. There is a lot of architectural depth and character to New Westminster, and there’s a lot of renewed energy coming into this community.”
The Dominion’s site is walking distance to Front Street, the location of the original Chinatown, but now the hub of the city’s antiques and second-hand stores, with a charm so untouched it’s a favourite movie location (I Robot, New Moon, Rumble in the Bronx,Customized bobblehead made from your own photos, to name a few).
LedMac and interior designer, The Mill, have reflected the area with a suitable blend of contemporary and old-world moods.
The backsplash and the entire back wall of the show suite kitchen are covered in white “penny round” tiles.
The chimney-style hood fan, antique-look hardware and square undermount sinks deserve the moniker “industrial light,” according to Mirecki, “because it’s so warm and accessible.”
The modern-meets-vintage mood continues in the bathrooms.
Sleek cabinets and finishes on one side, a glass shower door hung by a barn-door track railing show two worlds melding so naturally together that it’s difficult to notice the diversity in their styles.
The balcony in the two-bedroom display suite measures about 12 by 14 square feet; cement board beams on the ceiling add warmth and security.
Considering the age and character of the neighbourhood, and the topography of the site, situated on a slight slope, Ledingham McAllister knew a woodframe six-storey would blend into the established community.
The exterior of the project, from Integra Architecture, blends brick and warm materials with lighter cladding on the upper floor.
That brick blends cedar on soffits, glass inset railings,Shop for high quality wholesale parking sensor system products on DHgate and get worldwide delivery. expansive roof overhangs and horizontal planes that extend beyond balconies’ edges.
Entrances to ground-floor suites will stand on the street, in a townhome style, with their own garden patios on the building’s north face.
On the south side, facing the Fraser, ground-floor suites will stand on three levels of landscaping, giving homeowners privacy and complementing the building’s street presence.
On the top-floor suites, windows stack upon windows, giving south-side top floor units a grand view of the Fraser.
The building will be set back from the street and sidewalk. Its neighbours across the street — city hall and Tipperary Park, a green space with a large picnic area full of ponds, public art, and a cenotaph — give the community a sense of serenity, Mirecki says.
“The neighbourhood is just grassroots. It’s not affected.”
Developers are adding to the social and commercial life of New Westminster’s waterfront and transit hubs, while keeping the city’s treasured character intact.
The recently refurbished River Market on the Quay has brought in new restaurants, a fruit market, new eateries and cafés, a Safeway, a 10-screen multiplex, and is just a walk from the Army and Navy department store, built in 1939.
Royal Engineers established New Westminster in 1859,Redpin is an open source indoor positioning system that was developed with the goal of providing at least room-level accuracy. making it the oldest city in Western Canada.
Queen Victoria gave the busy port city its name, and the more casual moniker of the “Royal City” was born.
The city boomed after the 1885 completion of the Canadian Pacific Railway, centring around Columbia and Front Streets.
That neighbourhood is a destination today, well known for its antique stores, cafés, and independently owned businesses.
More than a century later, the focus of B.C. growth gradually moved west, and New Westminster, in many ways, fell off the urban radar, with a new interest in developing around New Westminster SkyTrain stations, and a rejuvenation of the New Westminster Quay market.
In 1905, George W. Ledingham founded his company, which specialized in infrastructure and road building, constructing the Granville Street Bridge and downtown Vancouver’s Hudson Bay Company building.
Now partnered with Ward McAllister, Ledingham McAllister — LedMac in short — has since carved a reputation as a multi-family residential builder.
At Dominion’s presentation centre, it’s clear Ledingham McAllister is having fun with New Westminster’s legacy. Baby blue Union Jack graphics on the building’s exterior cry out for Mother Britain; on the roof, meantime, an Austin Mini spins its motorized front wheels.
Building in the Royal City was natural for the developer, according to Manuela Mirecki, Ledingham McAllister’s senior vice-president of marketing.
“We took a new fresh look at New Westminster and we said,Modern lighting fixtures, chandeliers and contemporary lighting. ‘OK, this is an established community with a history, not dissimilar to our company.’
“This is the single most centrally located community in the Lower Mainland,We have a wide selection of dry cabinet to choose from for your storage needs. with no bridges and no tolls. There are five (SkyTrain) stations servicing this area, depending which direction you’re going. There is a lot of architectural depth and character to New Westminster, and there’s a lot of renewed energy coming into this community.”
The Dominion’s site is walking distance to Front Street, the location of the original Chinatown, but now the hub of the city’s antiques and second-hand stores, with a charm so untouched it’s a favourite movie location (I Robot, New Moon, Rumble in the Bronx,Customized bobblehead made from your own photos, to name a few).
LedMac and interior designer, The Mill, have reflected the area with a suitable blend of contemporary and old-world moods.
The backsplash and the entire back wall of the show suite kitchen are covered in white “penny round” tiles.
The chimney-style hood fan, antique-look hardware and square undermount sinks deserve the moniker “industrial light,” according to Mirecki, “because it’s so warm and accessible.”
The modern-meets-vintage mood continues in the bathrooms.
Sleek cabinets and finishes on one side, a glass shower door hung by a barn-door track railing show two worlds melding so naturally together that it’s difficult to notice the diversity in their styles.
The balcony in the two-bedroom display suite measures about 12 by 14 square feet; cement board beams on the ceiling add warmth and security.
Considering the age and character of the neighbourhood, and the topography of the site, situated on a slight slope, Ledingham McAllister knew a woodframe six-storey would blend into the established community.
The exterior of the project, from Integra Architecture, blends brick and warm materials with lighter cladding on the upper floor.
That brick blends cedar on soffits, glass inset railings,Shop for high quality wholesale parking sensor system products on DHgate and get worldwide delivery. expansive roof overhangs and horizontal planes that extend beyond balconies’ edges.
Entrances to ground-floor suites will stand on the street, in a townhome style, with their own garden patios on the building’s north face.
On the south side, facing the Fraser, ground-floor suites will stand on three levels of landscaping, giving homeowners privacy and complementing the building’s street presence.
On the top-floor suites, windows stack upon windows, giving south-side top floor units a grand view of the Fraser.
The building will be set back from the street and sidewalk. Its neighbours across the street — city hall and Tipperary Park, a green space with a large picnic area full of ponds, public art, and a cenotaph — give the community a sense of serenity, Mirecki says.
“The neighbourhood is just grassroots. It’s not affected.”
Developers are adding to the social and commercial life of New Westminster’s waterfront and transit hubs, while keeping the city’s treasured character intact.
The recently refurbished River Market on the Quay has brought in new restaurants, a fruit market, new eateries and cafés, a Safeway, a 10-screen multiplex, and is just a walk from the Army and Navy department store, built in 1939.
Royal Engineers established New Westminster in 1859,Redpin is an open source indoor positioning system that was developed with the goal of providing at least room-level accuracy. making it the oldest city in Western Canada.
Queen Victoria gave the busy port city its name, and the more casual moniker of the “Royal City” was born.
The city boomed after the 1885 completion of the Canadian Pacific Railway, centring around Columbia and Front Streets.
That neighbourhood is a destination today, well known for its antique stores, cafés, and independently owned businesses.
More than a century later, the focus of B.C. growth gradually moved west, and New Westminster, in many ways, fell off the urban radar, with a new interest in developing around New Westminster SkyTrain stations, and a rejuvenation of the New Westminster Quay market.
2012年11月5日星期一
Panoramic views a draw at North Van's Orizon
When Jesse and Samantha Godin bought their first home in the North
Shore’s Lower Lonsdale neighbourhood 10 years ago, it was the panoramic
view that attracted them.
They purchased their two-bedroom suite in the “Lo-Lo” neighbourhood — as it’s known to locals — just before there was a surge in construction and real estate prices. Now they are looking forward to mid 2014 when they will move a few blocks east to their new home in Orizon on Third, a new residential project from Vancouver developer Intracorp that will offer some of the most spectacular water and skyline views in Metro Vancouver.
“We like the ‘hood” said Jesse, a 34-year-old drummer who grew up in nearby West Vancouver and fell in love with wife Samantha while taking band class together at Sentinel secondary. “We had actually planned to live in our current home and to look around in a couple of years.”
But when their son Bowie — yes,Promotional custom keychain at ePromos Promotional Products. he’s named after the pop star — arrived four months ago, they knew they needed to find something larger than their 800-square-foot apartment.
Bowie was born at the time Intracorp was cranking up the marketing of Orizon. When the couple saw the view was even better than the spectacular vista they already had — coupled with the fact that they got more space — they didn’t hesitate.
“We liked the open floor plan and huge deck overlooking the city because we love to entertain,” says Jesse, who paid $564,900 for a 930-square-foot home with two bedrooms and a den. The deck, at 92 square feet, provides ample room for a barbecue and a table and chairs.
One of the prime features of Orizon is its views of the Vancouver harbour and city skyline. They may well explain the project’s appeal to buyers, who have snapped up 30 of the first 40 homes released.
But the North Shore offers more than views, as Intracorp has cleverly pushed in its “North Shore True” marketing campaign. Residents have quick access to three ski mountains, numerous parks and marinas, and, in the case of Lo Lo, an easy walk to nearby markets, shops and restaurants and the 12-minute SeaBus ride to work and play in Vancouver.
Intracorp has been a major force in transforming the area, a neighbourhood where some 4,500 workers assembled Victory ships during the Second World War. In July 2011, it announced a deal with Anavets, Canada’s oldest veterans association, and the provincial government to redevelop an adjacent site and construct 76 affordable apartments for seniors. The buildings are being completed this fall.
In return, Anavets transferred to Intracorp two remaining parcels of land, which had been home to 58 aging, smaller suites built in the 1960s. With the new Anavets building completed, Intracorp will soon begin demolishing the two old buildings to make way for Orizon.
Architect Doug Ramsay,Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. whose firm Ramsey Worden has been doing a number of residential buildings throughout Metro Vancouver, says Orizon is different from other projects in that it develops the theme of indoor and outdoor space flowing together, one evident in many North Shore homes.Offering lowest priced printed lanyard in Canada.
It is evident in the design of the ground-floor suites on the building’s south side. The level of the yards above the rear lane was raised by about four feet, which provides up to 392 square feet of patio and yard space on the larger suites. The design enhanced privacy by erecting a four-foot fence, meaning residents don’t have to see the cars moving through the lane, but still can conveniently access it through a gate.
The extension of living space to the outdoors is incorporated at roof level as well: a terrace with a barbecue area, firepit and furnished lounge is available to owners, allowing them to take in views of the harbour and Vancouver’s skyline.
Ramsey says the building exudes a “crisp” modern feel in everything from long horizontal rooflines to a mix of wood, stone and glass in the building’s lobby. At the same time,You'll be able to spot your bag from a mile away with these elegant and colorful leather luggage tag. the firm also broke the horizontal lines out of consideration to preserve the views of neighbouring buildings above Orizon and permits the creation of light wells that bathe the lobby entrance and corridors in natural light.
The show suite also presents a pleasing blend of wood, glass and metal detailing. Kitchen cabinets feature uppers in frosted glass and brushed aluminum with stainless steel lowers in real wood veneers. The balconies have coffered ceilings and bevelled siding on the walls, and Malaysian wood duckboard and wood-grain and glass railings, giving the space the feel of a detached home.
Suites are equipped with solid quartz countertops and those with kitchen islands feature a deep 29-inch square Julien stainless steel under-mount sink. A gourmet appliance package includes an LG stainless steel range, refrigerator and dishwasher. A Faber slide-out hood fan has been installed with provision for a self-standing microwave in another cabinet.
Bathrooms include a deep soaker tub and 12-by-24 inch porcelain tiles, a Duravit high-efficiency toilet and undermount sink. The metal and glass theme continues with wood veneer cabinets with stainless steel detailing. Two bathroom suites include glass shower surrounds.
Orizon also is one of several new buildings on Lower Lonsdale to connect with the Lonsdale District Heating system, a publicly-owned utility that provides heat through a series of inter-connected gas-fired boiler plants. The hot water is distributed underground to the buildings, where owners enjoy the cost-effective (and quiet) benefit of radiant heating piped under the laminate wood flooring.
Orizon boasts the equivalent of Leed silver standard building specifications that include Heat Recovery Ventilators (HRVs) in every suite. These vents capture heat from the bathrooms and kitchens to preheat the air in the suites, further reducing energy costs. The city of North Vancouver also requires developments like Orizon, which cover more land than the predecessor buildings,Find the best iPhone headset for you at Best Buy. to make use of bio-swails, vegetative natural filter systems that clean water from the street and other hard surfaces and return the water to the environment.
They purchased their two-bedroom suite in the “Lo-Lo” neighbourhood — as it’s known to locals — just before there was a surge in construction and real estate prices. Now they are looking forward to mid 2014 when they will move a few blocks east to their new home in Orizon on Third, a new residential project from Vancouver developer Intracorp that will offer some of the most spectacular water and skyline views in Metro Vancouver.
“We like the ‘hood” said Jesse, a 34-year-old drummer who grew up in nearby West Vancouver and fell in love with wife Samantha while taking band class together at Sentinel secondary. “We had actually planned to live in our current home and to look around in a couple of years.”
But when their son Bowie — yes,Promotional custom keychain at ePromos Promotional Products. he’s named after the pop star — arrived four months ago, they knew they needed to find something larger than their 800-square-foot apartment.
Bowie was born at the time Intracorp was cranking up the marketing of Orizon. When the couple saw the view was even better than the spectacular vista they already had — coupled with the fact that they got more space — they didn’t hesitate.
“We liked the open floor plan and huge deck overlooking the city because we love to entertain,” says Jesse, who paid $564,900 for a 930-square-foot home with two bedrooms and a den. The deck, at 92 square feet, provides ample room for a barbecue and a table and chairs.
One of the prime features of Orizon is its views of the Vancouver harbour and city skyline. They may well explain the project’s appeal to buyers, who have snapped up 30 of the first 40 homes released.
But the North Shore offers more than views, as Intracorp has cleverly pushed in its “North Shore True” marketing campaign. Residents have quick access to three ski mountains, numerous parks and marinas, and, in the case of Lo Lo, an easy walk to nearby markets, shops and restaurants and the 12-minute SeaBus ride to work and play in Vancouver.
Intracorp has been a major force in transforming the area, a neighbourhood where some 4,500 workers assembled Victory ships during the Second World War. In July 2011, it announced a deal with Anavets, Canada’s oldest veterans association, and the provincial government to redevelop an adjacent site and construct 76 affordable apartments for seniors. The buildings are being completed this fall.
In return, Anavets transferred to Intracorp two remaining parcels of land, which had been home to 58 aging, smaller suites built in the 1960s. With the new Anavets building completed, Intracorp will soon begin demolishing the two old buildings to make way for Orizon.
Architect Doug Ramsay,Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. whose firm Ramsey Worden has been doing a number of residential buildings throughout Metro Vancouver, says Orizon is different from other projects in that it develops the theme of indoor and outdoor space flowing together, one evident in many North Shore homes.Offering lowest priced printed lanyard in Canada.
It is evident in the design of the ground-floor suites on the building’s south side. The level of the yards above the rear lane was raised by about four feet, which provides up to 392 square feet of patio and yard space on the larger suites. The design enhanced privacy by erecting a four-foot fence, meaning residents don’t have to see the cars moving through the lane, but still can conveniently access it through a gate.
The extension of living space to the outdoors is incorporated at roof level as well: a terrace with a barbecue area, firepit and furnished lounge is available to owners, allowing them to take in views of the harbour and Vancouver’s skyline.
Ramsey says the building exudes a “crisp” modern feel in everything from long horizontal rooflines to a mix of wood, stone and glass in the building’s lobby. At the same time,You'll be able to spot your bag from a mile away with these elegant and colorful leather luggage tag. the firm also broke the horizontal lines out of consideration to preserve the views of neighbouring buildings above Orizon and permits the creation of light wells that bathe the lobby entrance and corridors in natural light.
The show suite also presents a pleasing blend of wood, glass and metal detailing. Kitchen cabinets feature uppers in frosted glass and brushed aluminum with stainless steel lowers in real wood veneers. The balconies have coffered ceilings and bevelled siding on the walls, and Malaysian wood duckboard and wood-grain and glass railings, giving the space the feel of a detached home.
Suites are equipped with solid quartz countertops and those with kitchen islands feature a deep 29-inch square Julien stainless steel under-mount sink. A gourmet appliance package includes an LG stainless steel range, refrigerator and dishwasher. A Faber slide-out hood fan has been installed with provision for a self-standing microwave in another cabinet.
Bathrooms include a deep soaker tub and 12-by-24 inch porcelain tiles, a Duravit high-efficiency toilet and undermount sink. The metal and glass theme continues with wood veneer cabinets with stainless steel detailing. Two bathroom suites include glass shower surrounds.
Orizon also is one of several new buildings on Lower Lonsdale to connect with the Lonsdale District Heating system, a publicly-owned utility that provides heat through a series of inter-connected gas-fired boiler plants. The hot water is distributed underground to the buildings, where owners enjoy the cost-effective (and quiet) benefit of radiant heating piped under the laminate wood flooring.
Orizon boasts the equivalent of Leed silver standard building specifications that include Heat Recovery Ventilators (HRVs) in every suite. These vents capture heat from the bathrooms and kitchens to preheat the air in the suites, further reducing energy costs. The city of North Vancouver also requires developments like Orizon, which cover more land than the predecessor buildings,Find the best iPhone headset for you at Best Buy. to make use of bio-swails, vegetative natural filter systems that clean water from the street and other hard surfaces and return the water to the environment.
Lessons on Bottom Line Basics
Corn quality, mashing, fermentation, distillation, coproducts—each
year The Alcohol School provides a comprehensive course on making
ethanol efficiently. In September, 90 participants flew into Montreal
for the 32nd annual school, which digs into the science behind the
process as well as new developments under way for both the fuel ethanol
and beverage alcohol industries. The cross fertilization is deliberate,
not only between the beverage and fuel alcohol producers, but also for
related companies that send employees to get a broader understanding of
the industries served. Ethanol Producer Magazine attended this year and
gives a taste of what was learned, with a focus on areas with a big
impact on the bottom line in the initial steps of the process.
“If you want to save money, improve your bottom line in the biggest cost—feedstock,” said Robert Piggot, technical consultant with Lallemand Ethanol Technology, a co-sponsor of the event with the Ethanol Technology Institute.Promotional custom keychain at ePromos Promotional Products. When buying corn, ethanol producers are most interested in the starch. Nonetheless, a survey of ethanol producers once asked if they would pay more for corn if they could get 3 percent more starch. “Most ethanol plants said no,” he said. For a 100 MMgy plant, that 3 percent would add up to $13 million more revenue, if ethanol were selling at $2.50 per gallon, he pointed out.
There can actually be a conflict in the goals between the purchasing department, which is looking for low cost, large quantities and flexible payment terms, and operations, which needs easy-to-process, high yielding corn to be delivered on a timely basis. Operations is looking for high starch content, low moisture, high ratios of amylopectin-to-amylose and floury-endosperm-to-horny-endosperm, and no molds or mycotoxins, which means the standard grade of No. 2 yellow dent corn isn’t all that helpful. “We are stuck with the specifications that were meant for the baking and feed industries, and they actually don’t mean anything to us,” Piggot said. Broken kernels,Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. for instance, could be considered beneficial for the ethanol industry, while foreign material wouldn’t. Thus the maximum 3 percent BKFM is not specific enough. No. 2 specs also call for a 5 percent maximum in damaged kernels,Find the best iPhone headset for you at Best Buy. with no more than 0.2 percent heat damaged. “If the grain is heat damaged, you lose sugars,” he explained. “Other types of damage are not a problem.” The moisture spec of 14.5 percent is well-understood, but the test weight spec of 54 or 56 pounds per bushel is meaningless, he said. “You often get better yields out of low test weight corn.”
Piggot recommends plants make their expectations clear when explaining their quality needs and setting discounts. “You’re better off to discount the grain,” he added. “Try not to get into the loop of getting a rejected load returned to you, just blended up.” Discounts need to consider hidden and indirect costs. High moisture corn, just 1 percent over the 14.5 percent spec, would translate into a direct cost of 50 gallons of ethanol lost from the load, which at $2.50 per gallon ethanol, would call for a discount of 16 cents per bushel. He recommends that number be doubled to account for other increased costs. For example, the electrical power needed to grind wet corn will be significantly higher than for properly dried corn.
Attention to details in grinding corn is the next area that can have a direct impact on yield. The ideal grind size is very much plant-dependent, Piggot said. While there are advantages to smaller grind sizes that increase the surface area exposed to enzyme action, problems can arise. Factors to consider include how well the slurry mixes and temperature parameters. Coarser grinds need slightly higher temperatures while finer grinds are needed if jet cooking is not used. Finer grinds will keep suspended longer in the fermentor, but will contribute to quicker fouling in the stripper and heat exchangers, plus impact centrifuge separation. The goal is to get the best compromise of particle size for maximum yield and good separation—too large and yields are lost,Offering lowest priced printed lanyard in Canada. too small can increase solids in the stillage and backset.
Most ethanol plants use hammermills to grind, and many never take a close look at the configuration, Piggot added. A number of things can be adjusted to improve performance, including the speed and number of hammers as well as spacing, plus the open area on the screen, feed rate, air flow and hammer-to-screen distance.
The next step in the process, mashing, is also a key area for maximizing yields, said Garth Whiddon, technical service manager for Lallemand Ethanol Technology. In mashing, water is combined with the crushed or ground grain, adjusted for pH and temperature to match the chosen enzymes used to break the starches down into dextrins. “Having the optimal conditions for enzymatic efficiency leads to lower usage rates and higher yields,” he said.You'll be able to spot your bag from a mile away with these elegant and colorful leather luggage tag. Fine tuning this step is important. If 4.5 percent residual starch is left after fermentation, it adds up, amounting to $2.6 million lost for a 50 MMgy plant.
The industry has gone through some major process changes, Whiddon added. At one time, nearly every plant used a separate saccharification tank, where the mash was cooled before adding glucoamylase. While it may have been optimal for the ideal enzyme dose, it also created a perfect environment for bacteria. Most plants have now moved to simultaneous saccharification and fermentation.
A more recent process change has been a move towards dropping the jet cooking step. In addition to decreasing enzyme use by nearly 25 percent, eliminating jet cooking prevents a possible 3 to 5 percent yield loss from a Maillard reaction—a chemical reaction that makes some sugars unfermentable and also reduces the free amino acids needed for yeast health. If jet cooking is eliminated, however, the grind requirements are more stringent, he adds, to ensure proper starch conversion.
“If you want to save money, improve your bottom line in the biggest cost—feedstock,” said Robert Piggot, technical consultant with Lallemand Ethanol Technology, a co-sponsor of the event with the Ethanol Technology Institute.Promotional custom keychain at ePromos Promotional Products. When buying corn, ethanol producers are most interested in the starch. Nonetheless, a survey of ethanol producers once asked if they would pay more for corn if they could get 3 percent more starch. “Most ethanol plants said no,” he said. For a 100 MMgy plant, that 3 percent would add up to $13 million more revenue, if ethanol were selling at $2.50 per gallon, he pointed out.
There can actually be a conflict in the goals between the purchasing department, which is looking for low cost, large quantities and flexible payment terms, and operations, which needs easy-to-process, high yielding corn to be delivered on a timely basis. Operations is looking for high starch content, low moisture, high ratios of amylopectin-to-amylose and floury-endosperm-to-horny-endosperm, and no molds or mycotoxins, which means the standard grade of No. 2 yellow dent corn isn’t all that helpful. “We are stuck with the specifications that were meant for the baking and feed industries, and they actually don’t mean anything to us,” Piggot said. Broken kernels,Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. for instance, could be considered beneficial for the ethanol industry, while foreign material wouldn’t. Thus the maximum 3 percent BKFM is not specific enough. No. 2 specs also call for a 5 percent maximum in damaged kernels,Find the best iPhone headset for you at Best Buy. with no more than 0.2 percent heat damaged. “If the grain is heat damaged, you lose sugars,” he explained. “Other types of damage are not a problem.” The moisture spec of 14.5 percent is well-understood, but the test weight spec of 54 or 56 pounds per bushel is meaningless, he said. “You often get better yields out of low test weight corn.”
Piggot recommends plants make their expectations clear when explaining their quality needs and setting discounts. “You’re better off to discount the grain,” he added. “Try not to get into the loop of getting a rejected load returned to you, just blended up.” Discounts need to consider hidden and indirect costs. High moisture corn, just 1 percent over the 14.5 percent spec, would translate into a direct cost of 50 gallons of ethanol lost from the load, which at $2.50 per gallon ethanol, would call for a discount of 16 cents per bushel. He recommends that number be doubled to account for other increased costs. For example, the electrical power needed to grind wet corn will be significantly higher than for properly dried corn.
Attention to details in grinding corn is the next area that can have a direct impact on yield. The ideal grind size is very much plant-dependent, Piggot said. While there are advantages to smaller grind sizes that increase the surface area exposed to enzyme action, problems can arise. Factors to consider include how well the slurry mixes and temperature parameters. Coarser grinds need slightly higher temperatures while finer grinds are needed if jet cooking is not used. Finer grinds will keep suspended longer in the fermentor, but will contribute to quicker fouling in the stripper and heat exchangers, plus impact centrifuge separation. The goal is to get the best compromise of particle size for maximum yield and good separation—too large and yields are lost,Offering lowest priced printed lanyard in Canada. too small can increase solids in the stillage and backset.
Most ethanol plants use hammermills to grind, and many never take a close look at the configuration, Piggot added. A number of things can be adjusted to improve performance, including the speed and number of hammers as well as spacing, plus the open area on the screen, feed rate, air flow and hammer-to-screen distance.
The next step in the process, mashing, is also a key area for maximizing yields, said Garth Whiddon, technical service manager for Lallemand Ethanol Technology. In mashing, water is combined with the crushed or ground grain, adjusted for pH and temperature to match the chosen enzymes used to break the starches down into dextrins. “Having the optimal conditions for enzymatic efficiency leads to lower usage rates and higher yields,” he said.You'll be able to spot your bag from a mile away with these elegant and colorful leather luggage tag. Fine tuning this step is important. If 4.5 percent residual starch is left after fermentation, it adds up, amounting to $2.6 million lost for a 50 MMgy plant.
The industry has gone through some major process changes, Whiddon added. At one time, nearly every plant used a separate saccharification tank, where the mash was cooled before adding glucoamylase. While it may have been optimal for the ideal enzyme dose, it also created a perfect environment for bacteria. Most plants have now moved to simultaneous saccharification and fermentation.
A more recent process change has been a move towards dropping the jet cooking step. In addition to decreasing enzyme use by nearly 25 percent, eliminating jet cooking prevents a possible 3 to 5 percent yield loss from a Maillard reaction—a chemical reaction that makes some sugars unfermentable and also reduces the free amino acids needed for yeast health. If jet cooking is eliminated, however, the grind requirements are more stringent, he adds, to ensure proper starch conversion.
How Did the MTA Restore Subway Service in Time
This morning, temperatures dropped, vast parts of the region remained
without power, and New Jersey commuter lines were in a stranglehold.
But there was one major, if improbable, sign of hope: Some 80 percent of
the New York City subway system was up and running. Not everything went
perfectly — there were delays and crowds and, for those living on
defunct lines, long walks or bus rides to open stations — but it was a
far cry from the prolonged collapse many feared after the wrath of
Sandy.
The challenges, as detailed by MTA chairman Joe Lhota the morning after the storm, were daunting. Seven tunnels under the East River were flooded. An unknown amount of equipment had been exposed to corrosive salt water. Yet the system recovered in time for Monday’s morning commute, which even the MTA’s usual critics acknowledged was nothing short of a miracle. How did they do it?
The first thing the MTA did right was informed by a colossal mistake. After the 2010 blizzard, which embarrassed the mayor and took out the subway for days, the MTA was too slow bringing its trains and equipment somewhere safe and dry.The Fridge fridge magnet is leader in the custom design, “We kind of dropped the ball and we learned from that,” said Tom Prendergast, president of New York City Transit, the part of the MTA that handles city subways and buses. This time the MTA shut everything down on Sunday evening, the day before the storm arrived. Waiting longer would have wasted time and man power needed for the cleanup afterwards.
Even so, Prendergast says, the system wasn’t prepared for what came next. While Irene had brought the water within a foot or two of flooding the subway entrances and ventilation gratings, Sandy’s fourteen-foot surges brought the water gushing in. Half of the subway system’s fourteen under-river tubes flooded. A few filled up end to end, much like the Department of Transportation’s Battery Tunnel. They couldn’t even send workers out to assess them until after the second surge at the next high tide Tuesday morning.
Pumping began soon after — or “dewatering,” as the pumping industry calls it. Other city agencies had to rely on outside contractors to pump their tunnels. But it happens that the subway system already had its own toys. Each of the system’s under-river tunnels has a sump to deal with everyday seepage, and each also has a tube fixed to the side called a discharge line. Starting Tuesday, the system sent in its “pump trains” — diesel powered trains with five or six cars, run by just five or six workers. Underneath the trains are pumps, moving hundreds of gallons of water back into the river every minute. “You take the pump train and you bury the first car up to the floor level so it’s underwater,” Prendergast says, “and you hook it up to the discharge line and you start pumping the tunnel dry.”
The only problem was the MTA had seven flooded tunnels and just three pump trains. It can take up to 100 hours to pump the largest tubes, fully loaded with water, or as little as five or six hours for those that are smaller or less fully flooded. It was time to prioritize. “If you let the size of the effort overcome you, you can’t get started,” Prendergast says. “So you just take on the most important tunnels first. It’s like the old story: How do you eat an elephant? One bite at a time.” The highest priority was the 4, 5, and 6 Lexington line — probably the highest capacity line in the United States in terms of customers carried — which connects to the Joraleman Street tunnel. Then there was Clark Street tunnel, which connects to the West Side IRT 2 and 3 trains. Those lines were luckily not completely flooded. The Army Corps of Engineers helped out with some crucial work on the Montague Street tunnel, but Prendergast says the MTA handled the majority of the effort.
At the same time tunnels were being pumped, there were some 600 miles of other track to examine for damage, at least twenty miles of which is exposed to the elements, like the elevated Dyer Avenue line, the Sea Beach line, and the Brighton line in Brooklyn. “We had a lot of downed trees and debris that had to be cleared, so that effort started,” Prendergast says. The system’s 2,700 track workers worked double shifts, then they were fed and given lodging so they could do another double the next day. These same workers also cleaned garbage and debris and silt out of the freshly pumped tunnels.
Next came the moment of truth: Assessing the damage of salt water on the equipment in the tunnels. “You can see right away if the tracks are okay,” Prendergast says. “But everything else — power to move trains and energize communications and signals equipment — they can do some tests, but the ultimate test is powering it up.” They found that different tunnels were affected in different ways, depending on the mix of salt water from the ocean and fresh water from the Hudson. “If it’s more fresh water, all you have to do is dry out the equipment — you don’t necessarily have to clean it.Promotional custom keychain at ePromos Promotional Products. But if you have salt water, it dries and leaves a salt residue. Salt is conductive.Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. So you want to clean that salt off. Otherwise you can have a short circuit and you could burn the equipment.”
In this effort, the MTA found they had been given a little grace period, courtesy of the massive power failure in Manhattan south of 39th Street. Instead of the city waiting for the equipment to be cleaned and tested, it was the subway system waiting for the electricity to run final tests.Find the best iPhone headset for you at Best Buy. On Thursday, Lhota announced that some service was being restored — the 7 between 74th Street and Main in Queens, and the M between 34th Street in Manhattan and Jamaica in Queens. He also said tunnels for the 4, 5, and F were just waiting for Con Ed to turn on the power. “We were trying to communicate we were willing to get back to normal as soon as possible,” Prendergast says.
By then, the “bus bridge” between Brooklyn and Manhattan had proven woefully inadequate, with long lines stretching around the Barclays Center and tremendous traffic making most commutes practically pointless. “If the bus bridge did anything,” Prendergast says, “it helped underscore for people how our rail system has a lot more utility than our bus system.”
The first lines connecting Brooklyn to Manhattan opened on Saturday, after Con Ed turned on the lights.Offering lowest priced printed lanyard in Canada. On Monday, it was back to business, more or less. Of course, major challenges remain: Many stations will remain closed for a long time, like the South Ferry on the 1 line and 207th Street on the A line because of water. The A, L, B, and G lines, among others, are still partially or entirely closed. The tracks across Jamaica Bay to the Rockaways are devastated and could take weeks or months to repair.
In the future, Prendergast says, the system will have to rethink the way it designs its infrastructure. At the very least, ventilation ducts and gratings should be moved higher up or built so that they can be covered and made water-tight along with station entrances. But today, at least, there was a chance for the MTA to exhale a little. “New Yorkers are very resilient; we could not have gotten through it this far without their support,” says Prendergast. “When I look back, given all that we were able to take care of and get service restored, it was pretty amazing to do all we could do.”
The challenges, as detailed by MTA chairman Joe Lhota the morning after the storm, were daunting. Seven tunnels under the East River were flooded. An unknown amount of equipment had been exposed to corrosive salt water. Yet the system recovered in time for Monday’s morning commute, which even the MTA’s usual critics acknowledged was nothing short of a miracle. How did they do it?
The first thing the MTA did right was informed by a colossal mistake. After the 2010 blizzard, which embarrassed the mayor and took out the subway for days, the MTA was too slow bringing its trains and equipment somewhere safe and dry.The Fridge fridge magnet is leader in the custom design, “We kind of dropped the ball and we learned from that,” said Tom Prendergast, president of New York City Transit, the part of the MTA that handles city subways and buses. This time the MTA shut everything down on Sunday evening, the day before the storm arrived. Waiting longer would have wasted time and man power needed for the cleanup afterwards.
Even so, Prendergast says, the system wasn’t prepared for what came next. While Irene had brought the water within a foot or two of flooding the subway entrances and ventilation gratings, Sandy’s fourteen-foot surges brought the water gushing in. Half of the subway system’s fourteen under-river tubes flooded. A few filled up end to end, much like the Department of Transportation’s Battery Tunnel. They couldn’t even send workers out to assess them until after the second surge at the next high tide Tuesday morning.
Pumping began soon after — or “dewatering,” as the pumping industry calls it. Other city agencies had to rely on outside contractors to pump their tunnels. But it happens that the subway system already had its own toys. Each of the system’s under-river tunnels has a sump to deal with everyday seepage, and each also has a tube fixed to the side called a discharge line. Starting Tuesday, the system sent in its “pump trains” — diesel powered trains with five or six cars, run by just five or six workers. Underneath the trains are pumps, moving hundreds of gallons of water back into the river every minute. “You take the pump train and you bury the first car up to the floor level so it’s underwater,” Prendergast says, “and you hook it up to the discharge line and you start pumping the tunnel dry.”
The only problem was the MTA had seven flooded tunnels and just three pump trains. It can take up to 100 hours to pump the largest tubes, fully loaded with water, or as little as five or six hours for those that are smaller or less fully flooded. It was time to prioritize. “If you let the size of the effort overcome you, you can’t get started,” Prendergast says. “So you just take on the most important tunnels first. It’s like the old story: How do you eat an elephant? One bite at a time.” The highest priority was the 4, 5, and 6 Lexington line — probably the highest capacity line in the United States in terms of customers carried — which connects to the Joraleman Street tunnel. Then there was Clark Street tunnel, which connects to the West Side IRT 2 and 3 trains. Those lines were luckily not completely flooded. The Army Corps of Engineers helped out with some crucial work on the Montague Street tunnel, but Prendergast says the MTA handled the majority of the effort.
At the same time tunnels were being pumped, there were some 600 miles of other track to examine for damage, at least twenty miles of which is exposed to the elements, like the elevated Dyer Avenue line, the Sea Beach line, and the Brighton line in Brooklyn. “We had a lot of downed trees and debris that had to be cleared, so that effort started,” Prendergast says. The system’s 2,700 track workers worked double shifts, then they were fed and given lodging so they could do another double the next day. These same workers also cleaned garbage and debris and silt out of the freshly pumped tunnels.
Next came the moment of truth: Assessing the damage of salt water on the equipment in the tunnels. “You can see right away if the tracks are okay,” Prendergast says. “But everything else — power to move trains and energize communications and signals equipment — they can do some tests, but the ultimate test is powering it up.” They found that different tunnels were affected in different ways, depending on the mix of salt water from the ocean and fresh water from the Hudson. “If it’s more fresh water, all you have to do is dry out the equipment — you don’t necessarily have to clean it.Promotional custom keychain at ePromos Promotional Products. But if you have salt water, it dries and leaves a salt residue. Salt is conductive.Carlo Gavazzi offers a broad range of ultrasonic sensor and ultrasonic transducers for level detection and process monitoring. So you want to clean that salt off. Otherwise you can have a short circuit and you could burn the equipment.”
In this effort, the MTA found they had been given a little grace period, courtesy of the massive power failure in Manhattan south of 39th Street. Instead of the city waiting for the equipment to be cleaned and tested, it was the subway system waiting for the electricity to run final tests.Find the best iPhone headset for you at Best Buy. On Thursday, Lhota announced that some service was being restored — the 7 between 74th Street and Main in Queens, and the M between 34th Street in Manhattan and Jamaica in Queens. He also said tunnels for the 4, 5, and F were just waiting for Con Ed to turn on the power. “We were trying to communicate we were willing to get back to normal as soon as possible,” Prendergast says.
By then, the “bus bridge” between Brooklyn and Manhattan had proven woefully inadequate, with long lines stretching around the Barclays Center and tremendous traffic making most commutes practically pointless. “If the bus bridge did anything,” Prendergast says, “it helped underscore for people how our rail system has a lot more utility than our bus system.”
The first lines connecting Brooklyn to Manhattan opened on Saturday, after Con Ed turned on the lights.Offering lowest priced printed lanyard in Canada. On Monday, it was back to business, more or less. Of course, major challenges remain: Many stations will remain closed for a long time, like the South Ferry on the 1 line and 207th Street on the A line because of water. The A, L, B, and G lines, among others, are still partially or entirely closed. The tracks across Jamaica Bay to the Rockaways are devastated and could take weeks or months to repair.
In the future, Prendergast says, the system will have to rethink the way it designs its infrastructure. At the very least, ventilation ducts and gratings should be moved higher up or built so that they can be covered and made water-tight along with station entrances. But today, at least, there was a chance for the MTA to exhale a little. “New Yorkers are very resilient; we could not have gotten through it this far without their support,” says Prendergast. “When I look back, given all that we were able to take care of and get service restored, it was pretty amazing to do all we could do.”
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