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Another One Bites the Crust by Ellie Alexander Pdf
Torte—the beloved small-town bakeshop run by Jules Capshaw—is set to hit the stage. But who would have guessed that murder would makes a surprise appearance? It’s the role of a lifetime for Jules. The Shakespeare Festival has returned to Ashland, Oregon, for the season and Torte has been cast as the supplier of Elizabethan-era treats for the main event. But on the eve of opening night, a brawl between Jules’s friend Lance, the artistic director, and a strapping young thespian named Anthony almost brings down the house. . .and the next morning, Anthony is dead. Jules knows that Lance loves his drama—and his just desserts—but she also knows that murder is way off-script for him. Now it’s up to Jules to cut through a bevy of backstage betrayals and catty co-stars who all have their own secrets—before the curtain drops on someone else. . . The Bakeshop mysteries are: “Delectable.”—Portland Book Review “Delicious.”—RT Book Reviews “Marvelous.” —Fresh Fiction
The outside layer of our planet is an active place. Earth's crust is always growing and changing. But do you know how Earth's crust forms? And what happens when its plates shift suddenly? Find out more about the moves that make mountains and ocean ridges in this interesting book!
More than 300 recipes from expert and artisan bakers, covering breads, croissants, flatbreads, pizzas, and pies—Foods that demand the perfect crunch! From loaves to pastries, pizza to pie, Crusts covers it all! Between its elegantly designed covers, you'll discover: 300+ recipes from artisan bakers around the world; gluten-free, Paleo, vegetarian, and vegan recipes; complete how-to sections on making your own dough, bread, and pizzas with easy-to-follow instructions; helpful tips and techniques from expert bakers and chefs; culinary histories behind your favorite loaves and pastries; an illustrated catalog of more than 100 grains from around the world and throughout time...and so much more! This cookbook is the ultimate resource for every level chef, and is a keystone addition to your cookbook library. Bakers and Chefs Barbara Elisi Caracciolo — owner of Spigamadre bakery in Sweden and blogger behind Bread and Companatico. Stephany Buswell — Certified Master Baker, pastry chef-instructor at the International Culinary Center. Bakeries 158 Pickett Street Café - South Portland, ME 400 Gradi - East Brunswick, VIC, Australia Amy’s Bread – New York, NY Barton Springs Mills – Dripping Springs, TX Bellegarde - New Orleans, LA Boulangerie - Kennebunkport, ME Boulted Bread - Raleigh, NC Community Grains – Oakland, CA Dante’s Pizzeria Napoletana – Takapuna, AK, New Zealand Deux Bakery - Santa Barbara, CA Flour Bakery and Café – Boston, MA Grain Craft – Chattanooga, TN Kaufman’s Bakery & Delicatessen – Skokie, IL King Arthur Flour Baking School – Norwich, VT La Svolta Pizzeria - Hampton, VIC, Australia Lindley Mills – Graham, NC Maine Grains – Skowhegan, ME Metropolitan Bakery - Philadelphia, PA Oliveto – Oakland, CA OTTO Pizza – Portland, ME Pizza Pilgrims – London, England Pizzaly – Preston, VIC, Australia Polestar Hearth Bread – Guelph, ON, Canada Scoozi – Ascot Vale, VIC, Australia Settebello Pizzeria Napoletana – New Lynn, AK, New Zealand Seven Stars Bakery - Providence, RI St-Viateur Bagel – Montreal, QC, Canada Sugar Bakeshop - Charleston, SC Sugar Pie Bakery - Charleston, WV Sugaree's - New Albany, MS Sweet Life Patisserie - Eugene, OR Sweetery - Anderson, SC Swiss Bakery - Vancouver, BC, Canada Tano’s Pizzeria – Chicago, IL Theo & Co. Pizzeria – Perth, WA, Australia Winslow’s Home – St. Louis, MO Zingerman’s - Ann Arbor, MI
The role of physical and biological soil crusts on the water balance in semiarid ecosystems by Sonia Chamizo de la Piedra Pdf
In arid and semiarid areas, the interplant spaces are usually covered by physical and biological soil crusts. These crusts, though representing an almost negligible portion of the soil profile, have a number of crucial roles. Soil crusts form the boundary between soil and atmosphere and therefore control gas, water and nutrient exchange into and through soils. Concretely, in the last decade, the study of biological soil crusts (BSCs) (complex communities of cyanobacteria, algae, fungi, lichens, mosses and other microorganisms in intimate association with soil particles) has drawn the attention of a growing number of researchers due to the key role they play in numerous processes in the ecosystems where they appear. Unlike physical crusts, BSCs protect soils against erosion by water and wind, and increase soil fertility by fixing atmospheric C and N, synthesising polysaccharides and reducing nutrient losses by runoff and erosion. Through their influence on numerous properties that affect how water moves though soils such as roughness, porosity, hydrophobicity, cracking, and albedo, BSCs play a key role in water processes, such as infiltration and runoff, evaporation and soil moisture. It is widely known the role of physical crusts in decreasing soil porosity and hydraulic conductivity, thus decreasing infiltration. However, there is controversy regarding the role of BSCs in infiltration and runoff processes. Some studies indicate that BSCs increase infiltration, and consequently, decrease runoff, whereas others have reported that they decrease infiltration and increase runoff or that they have no effect on either of them. In addition, the influence of BSCs on other soil water balance components such as evaporation and soil moisture has hardly been studied and the scarce existing studies also show contradicting results. With the aim of enlightening the role that BSCs play in the water balance in semiarid areas, in this thesis it has been analysed the influence of different soil crust types, physical crusts and various developmental stages of BSCs, on key soil water balance components such as infiltration-runoff, evaporation and soil moisture, at plot scale. Furthermore, to better understand how these crusts affect hydrological processes, the influence of the type of crust and developmental stage of the crust on different properties that affect water movement and retention in soils has been analysed. Last, spectral characteristics of the different crust types, as well as of vegetation, have been examined with the aim of developing a spectral classification system for differentiation of these common ground covers in semiarid areas that allows their mapping and the modelling of the effects of the crusted areas on hydrological and erosion processes on larger spatial scales (hillslope and catchment). To conduct this research, two areas where BSCs are widespread and that represent key spatial distributions of BSCs in semiarid ecosystems were chosen in the province of Almeria (SE Spain): El Cautivo (in the Tabernas Desert), a badlands catchment with silty-loam textured soils, and Las Amoladeras (in the Cabo de Gata-Níjar Natural Park), a flat area with sandy-loam textured soils. Our results show that BSCs increase aggregate stability, water retention capacity, and organic carbon and total nitrogen content compared to physical crusts and, within BSCs, these properties increase in the crust and the underlying soil as the crust is more developed (in terms of greater biomass and later-successional species composition). The increase in soil properties with the presence of BSCs is especially noticeable in the top layer of soil (0.01 m) and decreases with depth (0.01-0.05 m) (Chapter I). Through their effect increasing surface roughness and physico-chemical soil properties, BSCs increase infiltration and decrease runoff compared to physical crusts. In general, infiltration increases with greater BSC development (Chapter II). However, there are exceptions to this general pattern that are conditioned by other factors such as the spatial scale under study or the type of rainfall. At small plot sizes (0.25 m2) and after 1h-high intensity simulated rainfall (50 mmh-1), we found that well-developed BSCs such as lichens, generate higher runoff rates than less developed BSCs as cyanobacteria, and similar runoff rates to physical crusts (Chapter II). Thus, at microplot scales and under extreme events, the effect of well-developed BSCs in enhancing infiltration due to their greater roughness can be overcome by their ability to clog soil pores when wet, thus increasing runoff. However, when the influence of BSCs on infiltration and runoff is analysed under natural rain events and at larger spatial scales (1-10 m2), we found that, in low intensity rainfalls, runoff decreases with the cover of well-developed BSCs (lichens) and this effect is higher as the plot size increases (Chapter III). Such decrease in runoff with the presence of well-developed BSCs is due to the microtopography that these crusts confer to soils. Under high intensity rainfalls, BSC cover has no significant effect on runoff yield and the main factor acting to determine runoff generation is rainfall intensity (Chapter III). The removal of the crust initially causes infiltration to increase. But this effect diminishes over time as raindrop impact reseals the surface and a new physical crust is formed that increases runoff (Chapter II). Moreover, crust disturbance by trampling but, especially by removal, causes a dramatic increase in erosion (Chapter II). Erosion also depends on the type of BSC. Well-developed crusts as lichens and mosses generate lower erosion rates than less developed crusts as cyanobacteria. Regarding the influence of BSCs on soil evaporation, under saturation conditions and warm ambient temperatures, soil water loss is quick in all types of surfaces and no significant differences are found in soils with or without BSCs (Chapter V). However, during long cold wet periods, soil water loss is faster in soils devoid of BSCs than in those covered by them. Thus, BSC-crusted soils maintain more soil moisture at the upper soil layer (0.03 m) than adjacent soils where the BSC has been removed, during wet periods. At deeper soil (0.10 m), soil moisture is similar in both BSC-crusted and uncrusted soils. The removal of the BSC causes a higher decrease in soil moisture in fine-textured soils (Cautivo), where the presence of BSCs has a stronger influence on increasing porosity and infiltration, than in coarse-textured soils (Las Amoladeras). During dry soil periods, soil moisture is similar in soils with or without BSCs (Chapter V). Last, a quantitative analysis of spectral characteristics of vegetation, physical crusts and BSC developmental stages has demonstrated the possibility of classifying these common ground covers in semiarid areas based on distinctive spectral features (Chapter VI). The application of the classification system developed to multi and hiperspectral provides the possibility for future mapping of spatial distribution and temporal dynamics of BSCs, which is crucial to incorporating the effects of crusted surfaces in current hydrological and erosion models. Summarizing, compared to physical crusts, the presence of BSCs increase physico-chemical properties of underlying soils, especially in the first centimeters of soil, and this enhancement is greater as the BSC is more developed. Due to this increase in soil properties and the higher roughness that BSCs provide to soils, BSCs increase water input by increasing infiltration and soil moisture, and soil moisture, and reduce water output by reducing soil evaporation. Hence, compared to physical crusts, the presence of BSCs and, especially the presence of well-developed BSCs, have an overall positive effect on the local water balance in semiarid ecosystems, in addition to having a major role in protecting soils from erosion.
Feasibility Study of General Crust Management as a Technique for Increasing Capacity of Dredged Material Containment Areas by Kenneth Warren Brown,Louis Jean Thompson Pdf
The influence of meteorological conditions and the physical, chemical, and mineralogical properties of fine-grained dredged material on the formation of crusts resulting from evaporative drying in confinement areas was evaluated. After decantation, the moisture content of the surface layer is equivalent to about 2.5 times the liquid limit. Evaporation of moisture during the first stage of drying is nearly the same as that from an open pan until the moisture content decreases to about 1.8 times the liquid limit. After this, drying proceeds at a rate dependent on the transport of moisture to the surface. As the material desiccates, surface cracks open. The volume shrinkage is equivalent to the volume of water evaporated as the crust forms, and evidence is given that the volume change is irreversible. Rainfall is shed from the crust and drains into the cracks, from which it can run off if channels are provided to the outflow weir. Management practices, including stirring and the removal of a thin layer of crust, produced only small increases in evaporation rate for a few days. Systems were developed to dig drainage trenches in the confinements and to remove the consolidated crust. A small dredge appears to offer the most promise for cutting deep or wide surface drainage ditches.
Crust-Mantle Thermal Structure and Tectonothermal Evolution of the Tibetan Plateau by Xianjie Shen Pdf
This monograph deals with systematic studies of all relevant thermal aspects of the Tibetan Plateau, including terrestrial heat flow measures, distribution pattern of observed heat flow along a N-S profile, crust-mantle thermal structure, and North-Middle-South triple heterogeneity across the whole plateau. Main emphasis has been put on the close correlation between thermal and comprehensive geophysical fields and the intrinsic genetic linkage between tectonic deformation of terranes and thereby induced deep-seated and superficial theral activities and responses. This new approach, in combination with available geoscientific research results, has led to a synthetic idea of integrated tectonothermal evolution of the Tibetan Plateau.
Author : Boston Society of Natural History Publisher : Unknown Page : 524 pages File Size : 46,5 Mb Release : 1884 Category : Natural history ISBN : UCSD:31822009248352
Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life by Kate McDermott Pdf
One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more “A new baking bible.” (*Wall Street Journal) “If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine) “The next best thing to taking one of her classes.”(*The Washington Post) “Gorgeous…a dream of a cookbook.” (*Eat Your Books) “Heartwarming and funny…an instructive debut.” (*Library Journal) “Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl) “Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution) "Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan) “One of the best books written on the topic.” (Publishers Weekly) Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.
Author : Beth N. Orcutt,Jason B. Sylvan,Cara M. Santelli Publisher : Frontiers Media SA Page : 328 pages File Size : 49,5 Mb Release : 2017-09-29 Category : Electronic book ISBN : 9782889452835
Recent Advances in Geomicrobiology of the Ocean Crust by Beth N. Orcutt,Jason B. Sylvan,Cara M. Santelli Pdf
Igneous oceanic crust is one of the largest potential habitats for life on earth, and microbial activity supported by rock-water-microbe reactions in this environment can impact global biogeochemical cycles. However, our understanding of the microbiology of this system, especially the subsurface “deep biosphere” component of it, has traditionally been limited by sample availability and quality. Over the past decade, several major international programs (such as the Center for Dark Energy Biosphere Investigations, the current International Ocean Discovery Program and its predecessor Integrated Ocean Drilling Program, and the Deep Carbon Observatory) have focused on advancing our understanding of life in this cryptic, yet globally relevant, biosphere. Additionally, many field and laboratory research programs are examining hydrothermal vent systems –a seafloor expression of seawater that has been thermally and chemically altered in subseafloor crust – and the microbial communities supported by these mineral-rich fluids. The Frontiers in Microbiology 3 September 2017 | Recent Advances in Geomicrobiology of the Ocean Crust papers in this special issue bring together recent discoveries of microbial presence, diversity and activity in these dynamic ocean environments. Cumulatively, the articles in this special issue serve as a tribute to the late Dr. Katrina J. Edwards, who was a pioneer and profound champion of studying microbes that “rust the crust”. This special issue volume serves as a foundation for the continued exploration of the subsurface ocean crust deep biosphere.
Author : M. P. Coward Publisher : Geological Society of London Page : 616 pages File Size : 44,7 Mb Release : 2007 Category : Science ISBN : 1862392153