RENEWABLES could help feather the nests of Herefordshire broiler producers looking to fund new poultry sheds in response to growth from poultry giant, Cargill.

Hereford-based Cargill is expected to need 90 new poultry sheds as part of development plans to meet a rise in poultry consumption poultry is expected to account for more than half of our meat intake this year, up from just over a third 20 years ago.

And farmers such as Andrew Davies, who has been rearing broilers at Aberhall Farm near Ross-on-Wye since 2001, are supporting their expansion by incorporating renewable energy production into plans.

Adopting renewable technology simply restores poultry margins back to where they should be, he explains. Costs of production have gone up but returns havent kept pace, so income from renewables is becoming pretty important in poultry enterprises where margins are typically squeezed.

Without renewables youd be looking at 15 years or more to pay back the investment in a standard shed; with renewables, this is nearer six years if you can get your costs right.

Andrew has installed 198kW boilers to heat his six sheds; each takes a multi-fuel feedstock of anything from wood chip to miscanthus also known as elephant grass rape straw and poultry litter (thanks to recent Environment Agency approval), increasing his ability to deal with supply issues or future price rises.

Further insulation from fluctuations in biomass feedstock markets will come from 8ha of his own miscanthus he has planted for the first time this year. The miscanthus will be due for its first harvest in two years time, and with yields of about 20 tonnes per ha per year expected over the next 20 years, this should leave us about 15 per cent self-sufficient in energy crops at our current rate of use, he explained.

This means we will be less reliant on wood chip, which we currently source as timber offcuts from Forest of Dean. Its a great local supply, but the price has recently risen to 31 per tonne and we still have to pay for chipping on top of that. So it definitely pays to keep your options open by making sure the boiler can run on a variety of materials.

He says the underfloor heating installed in the last of his sheds has proven especially beneficial during the initial 18 days of the production cycle. It might add 55,000 to capital outlay, but before a batch of chicks arrives in cold weather, it can take 25 per cent less energy to get the shed up to temperature.

Then it dries the litter out better, lowers ammonia levels, reduces odour and keeps an even temperature across the whole shed. Ive seen perfect chick distribution in that shed even on the coldest of days an hour after chicks arrive and a reduction in podo-dermatitis incidence.

See the rest here:
Renewables will 'put back poultry margins where they should be' says Herefordshire farmer

Update:

Lynchburg City Council unanimously approved a resolution Tuesday night to name the Lynchburg Public Library's new story time room after Lynn Dodge, who spent close to 40 years working there.

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Lynchburg, VA- Lynchburg City Council will vote Tuesday night on the naming of the Lynchburg Public Library's new story time room.

The plan is to name it the "Lynn Dodge Story Time Room" after Lynn Dodge who spent close to 40 years working at the Lynchburg Public Library.

In her retirement, she gave a donation of more than a hundred thousand dollars for the new room.

Other donors include St. John's Episcopal Church, Friends of the Library, Liberty University and the Greater Lynchburg Community Trust.

Dodge says it's a community wide effort.

"I'm glad I was able to help because it's just a true honor because I just believe so much in the power of reading, and the power of succeeding in life because you can read comfortably," said Dodge.

Excerpt from:
Update: Lynchburg City Council Approves Story Time Room Naming

By Steve Metsch smetsch@southtownstar.com October 15, 2014 5:16PM

Updated: October 16, 2014 2:15AM

The next piece of Oak Lawns Stoney Creek Promenade is being built construction started this week on a Coopers Hawk Winery & Restaurant.

It is the second big name thats part of the upscale retail development planned for the northwest corner of 111th Street and Cicero Avenue in Oak Lawn. The first, Marianos grocery store, set sales records in its first day of business, officials have said.

Mayor Sandra Bury, village manager Larry Deetjen and several trustees spoke highly of the restaurant during Tuesday nights village board meeting.

Trustee Mike Carberry, 6th, said the development is going to go down as a successful deal for Oak Lawn.

Not long ago, there were a few cars and a lot of seagulls out there, he said of the site that formerly was home to a Kmart, a shuttered Dominicks grocery store and other retailers like a muffler shop, hair salon, restaurant, and chiropractic office.

Carberry praised the project in response to criticism of the deal by Trustee Bob Streit, 3rd, who fears the village will end up losing money or not make as much as expected when its all said and done.

You should embrace it. Youre a lone guy with this deal. Its going to be a winner for Oak Lawn. Get behind it, Carberry told Streit.

That was after Streit engaged in a heated debate with Bury and village finance director Brian Hanigan about the financial implications of the village entering into a deal with Hamilton Partners regarding the former Edgar Funeral Home, just north of the site.

Link:
Coopers Hawk building under construction in Oak Lawn

By Greg Vellner 21st Century Media News Service

A new and larger Taco Bell was to have opened last summer, replacing the one at 436 Second Street Pike that had operated there for a couple decades. But because development plans remain unfinished the reason unknown construction has been delayed.

I know there have been some conversations and meetings on it, but nothing has crossed my desk, said Ken Kline, code enforcement official, Upper Southampton Township.

The restaurant closed last December because, according to John Marsella, co-owner and franchisee, the building no longer met the standards of Taco Bell corporate owners.

Its uncertain how the Southampton location might be rebuilt, but in recent years the California-based restaurant chain has undertaken a redesign of its restaurants with upscale touches to compete more directly with restaurants like Chipotle.

A Taco Bell prototype built two years ago included exterior building changes like bright LED lighting to accent the buildings purple background, and interior changes such as bright tabletops, contemporary artwork and free WiFi.

Upper Southampton township supervisors last summer approved construction of a new restaurant at the site, and demolition of the existing building was then undertaken.

Plans so far call for a restaurant entrance from Second Street Pike, as well as a new second entry from the shopping center located behind the building.

A new and larger Taco Bell was to have opened last summer, replacing the one at 436 Second Street Pike that had operated there for a couple decades. But because development plans remain unfinished the reason unknown construction has been delayed.

I know there have been some conversations and meetings on it, but nothing has crossed my desk, said Ken Kline, code enforcement official, Upper Southampton Township.

More here:
Taco Bell plans stalled in Southampton

It wasn't just the recipes that were faddish. The 1960s were halcyon times for restaurant experiences that hold almost no appeal today, from the dine-o-mat to the drive-in diner. But one curious product of this era had true staying power: the revolving restaurant.

These spinning buildings are an institution that's enjoyed a surprisingly long lifeand a recent rebirth across cities in Asia and the Middle East. So where, and when, did it all begin?

The revolving restaurant addressed some apparently primal desire to dine at a table while moving; if you couldn't walk and chew gum, you could rotate and eat Gulf Prawns. It seems garishly and unmistakably Americanafter all, it received its clearest early outline via the fertile mind of Norman Bel Geddes, below.

But the revolving restaurant's debut actually occurred in Germany, with its first iteration appearing in 1959 in Stuttgart. Civic authorities constructing a television tower were looking for some additional means to wring use from the building, and they found it in food. They put a restaurant in the tower, and in the spirit of postwar West German economic hubris, the Stuttgart Fernsehturm would turnoffering at-table views of not merely one but every possible vista. And the model caught on.

Top: The Stuttgart Fernsehturm, AP Photo/Thomas Kienzle.

The first revolving restaurant in the U.S., La Ronde, opened in 1961 in Honolulu, atop the Ala Moana Building (it's since been lost). La Ronde was soon followed by the Space Needle, built for the 1962 Worlds Fair in Seattle, and then by a range of North American peers that are likely familiar to you: structuresand their respective restaurantslargely associated with 1960s and 1970s fairs and expositions, from the CN Tower in Toronto, the Skylon Tower in Niagara Falls, and the Sunsphere in Knoxville, to the Tower of the Americas in San Antonio.

Read the original post:
A Brief History of Buildings That Spin

The newly constructed Subway Restaurant on Marysvilles east side will open Nov. 7 at 1199 11th Terrace.

Construction of the building along U.S. Highway 36 is basically complete, and equipment is scheduled to arrive on Friday, a store official said. Equipment is expected to take five to six days to install.

Workers are hanging wall coverings, doing touch-up work on the paint and completing indoor electrical work this week. Parking lot lights were installed Tuesday.

Striping on the parking lot and pouring of the 11th Street extension will be done Friday.

Owner of the Subway is Rottinghaus Co., Lacrosse, Wis., which owned the Subway site in the Short Stop convenience store in Marysville that closed in 2013.

Rottinghaus has 400 restaurants in six states.

Marysvilles new 1,470-square-foot brick building features bright yellow awnings and indoor seating for 48. There are 26 parking spaces and two parking spaces for the handicapped.

The new restaurant features a drive-through window, which is new in the Subway franchise design.

A 40-foot-tall, 6x20-foot road sign will be installed next week, Opsal said.

Entrance to the building is on the east side off 11th Terrace.

See the original post:
New Subway to open

Editor's note: This is the second installment in a series tracking Jeremiah Langhorne, former chef de cuisine at the modernist, farm-to-tableMcCrady's in Charleston, S.C., as he opens his debut restaurant in Washington. You can read the first installment here.

While he was still leading the kitchen at McCrady's, Jeremiah Langhorne would make occasional trips to the District to scout locations for his debut restaurant, one of the most highly anticipated since a certain Luxury space on Capitol Hill. It didn't take long for Langhorne to find his spot.

Alex Zink, left, and Jeremiah Langhorne, got their wish: a space in Blagden Alley for their debut restaurant. (Tim Carman/The Washington Post)

Within a couple visits, the chef had zeroed in on Blagden Alley, the historic neighborhood that once mixed architectural styles and social classes back in the 19th century. There was just one problem: No one in the area had a property to lease Langhorne. Instead, real estate brokers paraded him up and down the trendiest commercial corridors in Washington.

Every other area that we checked, it just didnt feel right. People were like, Oh, you guys should go down to H Street!" Langhorne recalls. "We went down to H Street and looked around, but it was like, its not what we want.

The more Langhorne and his business partner, Alex Zink, scouted locations, the more they realized how perfect Blagden was for their restaurant, a project dedicated to building a cuisine out of the flora and fauna of the Mid-Atlantic. The restaurant, like the alley, had a foothold in the past and an eye on the future.

Whether by fate or by obstinacy, the partners got their wish: On Oct. 14, Langhorne and Zink officially sealed a deal with Douglas Development to lease a Blagden Alley space behind a trio of rowhouses on Ninth Street NW. Actually, their space is still an Erector set of steel beams, located on a patch of dirt where an old brick structure once sat. Douglas is expected to complete construction and turn over an empty shell to the first-time restaurateurs by the end of November, and Langhorne hopes to open his 70-seat restaurant by late spring. He plans to call the place the Dabney.

Langhorne can effortlessly break down his reasons for holding out for Blagden, as if he were solving an algebra problem.

First of all, being on the alley is kind of paramount. Its one of the last, I feel like, historic places in the city, especially around this side of the city," he says. "No. 2 was the outdoor space. We really need to have some sort of a garden area; its kind of essential to our philosophy. And having everything on one level floor was also another huge thing for us. Just for me, its kind of the aesthetic and the feel that you get when you walk back in the alley."

The Dabney will incorporate a main bar, an outdoor courtyard, a semi-private dining space and an open kitchen with a giant wood-burning hearth. (Tim Carman/The Washington Post)

Go here to see the original:
Meet Jeremiah Langhorne: The chef finds a home for the Dabney in Blagden Alley

2014 RV Remodeling Project v2

By: Douglas Woods

Continued here:
2014 RV Remodeling Project v2 - Video

Reese Witherspoons Newest Remodeling Project
Reese Witherspoon #39;s Newest Remodeling Project Reese Witherspoon #39;s Newest Remodeling Project.

By: News Palace

Original post:
Reese Witherspoons Newest Remodeling Project - Video

New Orleans Roof Replacement Company - J L Remodeling Inc.
http://www.gutterstech.com/ J L Remodeling Inc. 8400 Old Gentilly Road New Orleans, LA 70126 504-305-0325.

By: M ASN

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New Orleans Roof Replacement Company - J L Remodeling Inc. - Video