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Basilica of Covadonga, Cangas de Onís, Asturias. Built next to the cave where tradition places the battle that took place in 722 between the Christian troops, commanded by Don Pelayo, and the Muslim troops that had invaded Visigoth Hispania in 711. This fact led to the emergence of small Christian kingdoms and counties in the northern mountains and the beginning of the reconquest of the Iberian Peninsula that lasted until 1492, when the Catholic Monarchs took the kingdom of Granada. During these almost eight centuries there were not only wars, there were also periods of peace and coexistence with cultural exchanges and enriching ideas for everyone.

Building built between 1977 and 1901 in Neo-Romanesque

style, designed by Roberto Frassinelli.

 

Basilique de Covadonga, Cangas de Onís, Asturies. Construit à côté de la grotte où la tradition place la bataille qui a eu lieu en 722 entre les troupes chrétiennes, commandées par Don Pelayo, et les troupes musulmanes qui avaient envahi l'Hispanie wisigoth en 711. Ce fait a conduit à l'émergence de petits royaumes et comtés chrétiens en les montagnes du nord et le début de la reconquête de la péninsule ibérique qui dura jusqu'en 1492, lorsque les rois catholiques prirent le royaume de Grenade. Pendant ces presque huit siècles, il n'y a pas que des guerres, il y a aussi des périodes de paix et de coexistence avec des échanges culturels et des idées enrichissantes pour tous.

 

Bâtiment construit entre 1977 et 1901 dans un style néo-roman, conçu par Roberto Frassinelli.

 

В Оловяннинском районе Забайкалья прокуратурой был закрыт нелегальный пункт приема древесины - об этом сообщают в ведомстве Забайкальского края. Правоохранительным органам удалось выяснить, что один из местных жителей, не имея разрешения на предпринимательскую деятельность, сделал пункт приема древесины прямо на своем участке, и получал финансовую выгоду с минувшего года.

 

#древесина #Забайкалье #лесхозбиз #незаконнаядеятельность #нелегальная #новостилесногохозяйства #правонарушения #пунктприема #регионы leshoz.biz/news/v-zabaykale-zakryli-nezakonnyy-punkt-prie...

 

Creating a homeschooling schedule can be really difficult and if you are new to homeschooling, in particular, you may have trouble coming up with your own schedule. Sure, many school districts will help to come up with some schedule, but your child probably won’t benefit from it. To make your own, think about these ideas:

 

Start With MindFinity

 

Starting with games from MindFinity to help to get your child thinking and moving early in the morning. This will help to make the rest of the day a success as well. MindFinity takes only a few minutes, but it can boost Inventive IQ and teach your child the foundations of polymath thinking through offline play in pattern recognition, pattern design, analogy and real time composition.

 

MindFinity delivers a weekly packet with daily activities for each weekday that can be expanded in dozens of ways. You’ll get your brain going too, helping you feel sharper as you start your day. For more information about MindFinity, click here.

 

Allow Your Child To Dictate

 

Remember when you were a kid and you hated to do reading first because you were tired and the silent time made you want to fall asleep? Or maybe you hated having math at the end of the day because it was so hard for you and you dreaded it all day long.

 

Talk to your child about what they want to do first.

 

Schedule In Breaks

 

Breaks are important. Sometimes everyone needs a break and it will help you to get through the day without any breakdowns on your part or with your child.

 

Start With The Hard Stuff

 

If there is hard stuff (either for them to learn or you to teach), consider getting it done right away. There are certain lessons that just take everything that you have and it is best to get those out of the way while everyone is still fresh.

 

Don’t Be Afraid To Space It Out

 

If you have something that is really difficult to do, break it up into smaller chunks of your day. This will, once again, give everyone a chance to breathe and reboot if necessary.

 

Don’t Be Afraid Of “Time Back”

 

If your child gets something within the first five minutes of the lesson, and you don’t have any enrichment ideas or don’t think they are necessary, don’t be afraid to move onto something else. Sometimes kids don’t need repetition and hours with a subject if it just clicks for them.

 

Don’t Be Afraid Of Needing More Time

 

If something isn’t clicking for your child, take more time with them. Maybe you need to approach the subject from a different angle, find a new way to present the information, or just have more time practicing.

 

Know When To Call It A Day

 

One of the beauties of homeschooling is that if your child isn’t in the mood to do something that day, you can call it a day and pick it up again tomorrow. You can’t do this all the time, but once in a while can be a good mental health practice.

 

Know When To Keep Going

 

Similarly, if your child is really enjoying a subject, project, or book, keep going! Don’t be afraid to extend the day if you can.

 

Snack Timing Matters

 

Food is fuel and will help your child stay focused and on the right track – if you choose the right foods. Don’t give your child a carb-loaded snack right before silent reading time and then expect them to stay awake.

 

MindFinity Helps Supplement Homeschooling and Remote Learning

 

If you are trying to homeschool your child, then you know that there can sometimes be a bit of a wall when it comes to planning out new, exciting lessons. You aren’t a teacher who has 30 years of experience in making lesson plans!

 

MindFinity can help you by introducing different activities that will have your child learning and get your own creative gears moving. For a few minutes every day, you won’t have to plan out the lessons. Instead, they are delivered to your inbox and you can build from there.

 

For more information about MindFinity, please click here.

 

The post 10 Homeschool Scheduling Ideas To Help Foster Learning appeared first on Mindfinity.

 

from Mindfinity bit.ly/3rFhrH5

via Tumblr bit.ly/3m9zX96

Sylvia Vandross gave me a great quote... paraphrased... "We ask for volunteers in the neighborhood, persons who can't get jobs, who help us in the planting and the harvesting, and sometimes we give them a small stipend when we sell the produce that grows. It is very rewarding."

 

Sylvia... give me your better quote, this is what I remember.

 

Thank you for the soil enrichment ideas - we have the sand-box soil in my part of Florida, you have the red-clay - and thank the college and school volunteers who helped you out in these frames, on that Saturday, May 5, 2018, in Greenville, South Carolina.

So your friends have raved about their Rogue Valley Farm to Fork dining experience and you’re saying, “Shucks! I missed out. Six of the seven scheduled dinners have sold out.” So you put in your order for the season finale on Nov. 6, a hoedown BBQ, and think “maybe I’ll get to go to more next year.”

 

Well, you’re in luck. The folks who came up with the enriching idea to bring everyday grocery-store shoppers like you to local farms, ranches or vineyards to see how edibles are really made have extended their series of dinner to include a few more.

 

Jump on these dinners quick because most of the original premiere season tickets went fast. That’s because Chef and Farm to Fork co-founder Matthew Domingo only charges $60-75 for an experience that will change the way you buy and taste food. (See my full story in the summer issue of Southern Oregon magazine or read some of it below.)

 

You will be treated to a four- or five-course gourmet dinner and three or four glasses of wine produced from grapes that came from our distinctive terroir. In addition, you’ll have a chance to tour the farm and talk to the people who cared for the ingredients before you gobbled them down. Interspersed between the tasty courses are light, insightful introductions to local food producers. It’s a chance to meet the person who brought you those heirloom potatoes and just-picked peaches.

 

Here is the additional lineup:

 

This Saturday, August 21, 5:30 p.m. to 9 p.m.:

 

Farm Dinner in the Vines at Agate Ridge Vineyard in Eagle Point

 

Five courses paired with five Agate Ridge wines:

 

* Amuses: Roasted sweet peppers with herbed Mama Terra chevre and microgreens and braised Salant Ranch beef and spiced carrot puree on SunStone toasts

* Small plate: Heirloom tomato salad with Armenian cucumbers, mixed lettuces and scallion vinaigrette

* Small plate: Summer vegetable gratin with sweet onion cream

* Main course: Grilled Salant Ranch beef with crispy heirloom potatoes and sweet pepper piperade

* Dessert: Local peach surprise

 

Contact Kim Kinderman, Agate Ridge Vineyard, 1098 Nick Young Road, Eagle Point, Oregon. (541) 830-3050; www.agateridevineyard.com

 

Saturday, September 18:

 

Pastured Dinner in the middle of Willow Witt Ranch's Mile-High Pasture in Ashland

 

Four courses paired with two local wines

 

Contact Suzanne Willow, (541) 890-1998; www.willowwittranch.com

 

Saturday, September 25:

 

Sanctuary One Benefit Dinner in EdenVale Winery's chandelier-laden barn in Medford

 

Four vegetarian courses paired with two EdenVale Wines (www.edenvalewines.com) and two Philanthropie Wines (www.philanthropiewine.com)

 

$60 All Inclusive

 

Contact Patty Davis, (541) 301-6361 or pdavis@kw.com

 

For those traveling to the Hood River Valley, nab tickets now for the September 18 Farm to Fork dinner at Historic Kiyokawa Family Orchards. Like other Farm to Fork events, the evening will start with a tour from the host farmer. There will also be local wine paired with a five-course meal. Suggested minimum donation: $75.

 

“Farm to Fork is spreading across the state,” says Domingo, who also serves as the event director. “We are headed to Hood River to do a dinner and share what the wonderful folks of the Hood River Valley are up to. Mt. Hood Winery and Wy'East Vineyards will be our featured wineries for the event. And it will take place at an amazing, historic orchard in the shadow of Mt. Hood.”

 

Each event benefits local farmers and organizations supporting small farms, food security and greater accessibility to local food. Proceeds for the Mt. Hood dinner will benefit the Gorge Grown Food Network and the Hood River Valley Residents Committee.

 

For more information: Farm to Fork Events, (503) 473-3952; farmtoforkevents.com; farmtoforkevents@gmail.com

   

EXCERPT from Southern Oregon magazine story

 

Farm to Fork: Dining at the source

 

By Janet Eastman

 

There’s a dining experience in which the freshest food is served in a postcard setting to patrons who are treated like family. It’s the ideal restaurant. And yet, there’s something boldly inconsistent about it: It’s never the same. Not the menu. Not the wine. Not even the location.

 

Farm to Fork is a new traveling restaurant set up on farms and ranches throughout the Rogue Valley. The events tap into the specialty of this land and the talents of those who nurture it to produce distinctive meats, produce, dairy and wine.

 

The seven alfresco dinners are scheduled from June 5 to November 6. Each is hosted by a cattle rancher, a vegetable farmer, a wheat grower or another provider who believes that hard work and sustainable decisions in the field pay off in healthier, tastier food.

 

Ingredients are selected by hand when they reach their peak, then Chefs Matthew Domingo and Kristen Lyon take over. They use their infinite-cookbook imaginations to create four to five courses, from seasonal soups to salads and risottos. Depending on the day, the entrée could be grass-fed beef or lamb, pastured poultry or pork, or albacore tuna. Vegetarians don’t despair: There will also be platters of just-picked greens, heirloom vegetables, wild mushrooms, berries and fruits.

 

“To be dining in a setting where the food you are eating is actually produced reaches out to all of the senses,” says Lori Campbell, who founded Farm to Fork with Domingo, Lyon and sustainable business consultant Sascha Meier.

 

Campbell is also the owner of Blackberry Lane, which supplies specialty produce to restaurants and shoppers at growers markets. Her Grants Pass farm will be the site of the September 11 dinner and a place, she says, along with the others, that “will teach people the incredible bounty of the area, as well as all the steps it takes to actually get this food to the plate.”

 

Many of the courses will be served family style, giving the 60 or so diners a chance to greet, pass to and connect to the others at their outdoor table.

 

...[Read the entire story in Southern Oregon magazine]

 

“The dinners will be the finest food this valley has to offer, creatively prepared with heart and joy,” says Blackberry Lane’s Campbell. “Once people taste the difference of farm fresh, sustain-ably raised food, they will question shopping at a grocery store again. Once people learn why to support the local economy, they will be more apt to.”

 

Besides, what could possibly be a better dining experience than biting into a peach still warm from the same rays of the sun shining on you?

 

Janet Eastman writes for national publications and covers Southern Oregon wine for www.examiner.com. Her work can be seen at www.janeteastman.com.

  

Couples discuss marriage enrichment ideas during the 3rd Battalion, 2nd Air Defense Artillery Strong Bonds marriage retreat March 7, 2014 in Oklahoma City, Okla. (Photo by Chaplain (Capt.) Brian Hall)

 

A new enrichment idea - a big paper mache bison stuffed with meat. Took them FOUR HOURS before they got around to tackling it!!

Thought she is on vacation?! I guess she didn't have enough of the squirl monkies at work. She get to talk to the owner of the place and the handler about some enrichment ideas. The good part is that they care for their animals too

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