28 Dec


first_imgA full moon Charity Night Walk event will take place on Saturday 6th December in Glenveagh National Park at 4.30pm. This will be a family and  friends event. The duration of the walk will be approx. 10Km on a easy trail walk and will take approx.2-3 hours.The walk will be open to members of the public and will raise funds for The Donegal Mountain Rescue Team. Registration for this event is by email to lyit4dmrt@outlook.com  FANCY A FULL MOON WALK IN AID OF THE DONEGAL MOUNTAIN RESCUE TEAM? was last modified: November 27th, 2014 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:donegaldonegal mountain rescue teamFULL MOON WLAKglenveagh national parkLYITlast_img read more

17 Dec

Details of Twitter Ad Platform Emerge

first_imgThe Dos and Don’ts of Brand Awareness Videos mike melanson Related Posts Guide to Performing Bulk Email Verification Tags:#advertising#news#twitter#web Peter Kafka of All Things Digital has come out with some more details, which he says come from “people who have been briefed by the company”, about Twitter’s expected advertising platform. According to Kafka, the platform will be primarily search based, distributed via third-party applications and will appear in the familiar 140 character tweet format. He makes sure to include a caveat, because there’s been a bit of confusion since reports of an “imminent” launch the other day, but the details mesh with what we’ve heard so far. “Everyone I’ve talked to cautions that the plans are evolving and that there are plenty of details to work out,” Kafka writes. “Including a launch date, though it seems as if the first half of this year is a very safe bet.”When we first wrote about the ad platform this week, it was based on an article in MediaPost, which reported that a Twitter ad platform was “imminent”. Since then, Seth Goldstein, who led the talk on which the reports were based, has back pedaled, saying he was only referring to a November statement by Twitter regarding its advertising future. Goldstein since called MediaPost’s article “speculation“, but this seems to only apply in relation to the time frame. Anamitra Banerji, head of product management and monetization at Twitter, is still on record with MediaPost as saying that the company is working on an ad platform, which is currently in the test phase.According to Kafka, this is what we currently know about the developing ad platform: Facebook is Becoming Less Personal and More Pro… Ads will be tied to Twitter searches, in the same way that Google’s (GOOG) original ads did. So a search for, say, “laptop”, may generate an ad for Dell. The ads will only show up in search results, which means users who don’t search for something won’t see them in their regular Twitterstream.The ads will use the Twitter format — 140 characters or less — and will be distributed via the third party software and services that use Twitter’s API. The services will have the option to display the ads, and Twitter will share revenue with those that do.Twitter will work with ad agencies and buyers to seed the program, but plans on moving to a self-serve model, like Google offers, down the road.The details jive with what Banerji told the MediaPost at the meeting in question.“We don’t think of ourselves as a Web site — essentially it’s a platform,” Banerji said. “We don’t really control the ads or the way the tweets are viewed and then consumed. We are completely open around other people innovating around us. Ultimately, publishers should have choice. But the one area of concern for us — and that’s if bad ads get identified in Twitter — it’s a problem for us in the long term. So, we should do whatever we can to encourage positive behavior.” An ad platform that leaves the appearance of advertising up to the program just calls out for a freemium model within third-party Twitter apps, where paying users could avoid seeing Twitter advertising. Or perhaps we’ll see the emergence of more open source Twitter applications as advertising begins to appear in our previously ad-free apps.So while reports of Twitter unveiling the ad platform at SXSW may be a bit premature, it seems that there is no question that it is in the works and will take on many attributes of Google’s AdWords program. A Comprehensive Guide to a Content Auditlast_img read more

16 Dec

Forrester: Business Intelligence Careers Offer Hope for IT Workers

first_imgTags:#enterprise#news 3 Areas of Your Business that Need Tech Now Massive Non-Desk Workforce is an Opportunity fo… Cognitive Automation is the Immediate Future of… IT + Project Management: A Love Affaircenter_img klint finley As we’ve said, time’s are still tough for IT workers despite the relatively large demand for employees with technical skills. At the core of the problem seems to be a mismatch between the skill that unemployed workers have and the skills companies desire. Earlier today we explored some ideas about how IT workers can re-invent the resume to stand-out from other applicants. But what jobs should they be applying for? Data center jobs are an option. But, as reported by Integration Developer News, Forrester believes some IT workers’ future may be in business intelligence.Forrester’s research indicates an explosion of interest in BI and an increasing rate of executive buy-in for BI projects.Forrester suggests that developers, integrations professionals and database administrators are particularly well suited for careers in business intelligence. However, those workers will need to learn additional skills that can only be picked up by participating in BI projects. “Even those IT professionals who’ve worked with dashboards and databases could use an extra dose of BI-specific training,” IDN quotes Forrester vice president and principal analyst Boris Evelson saying.Evelson gave IDN four reasons that IT professionals should learn more about BI and business analytics:Organizations are increasing investment in this area.BI is not easily outsourced and requires quite a bit of face-to-face collaboration with management.BI projects need to be iterated on a frequent and ongoing basis.BI hiring is already up dramatically.So what should you do if you’re interested in learning some BI skills? It’s not enough to just learn tools, Evelson says. Professionals will need to leverage their existing technical and analytics skills while also boning up on the latest database and BI technologies.That’s the rub. It’s not easy to learn these sorts of technologies without being a part of a project. And it’s hard to get involved with a project if you don’t already have the necessary experience.Are you a BI professional? How did you get started? What advice would you offer to either IT workers looking to make a change, or to younger workers just starting a career?Image by GrapeCity Related Posts last_img read more

28 Nov

What’s cooking?

first_imgNoma, the Copenhagen restaurant by Chef Rene Redzepi, has topped the world’s best list compiled by Restaurant magazine once again. The introduction on its website sums up the philosophy of the place: “Noma is not about olive oil, foie gras, sun-dried tomatoes and black olives. On the contrary, we’ve been busy exploring the Nordic regions discovering outstanding foods and bringing them back to Denmark: Icelandic skyr curd, halibut, Greenland musk ox, berries and water…We comb the countryside for berries and herbs that others would not bother with and work with foods that aren’t part of any system of formalised cultivation…” So much so, the Noma team has come to be known as a bunch of foragers. While other top-rated chefs may not count foraging among their kitchen skills, there’s no doubt that showcasing local ingredients and regional cooking with contemporary twists are leading the culinary trends of the moment.Manu Chandra, Chef de Cuisine at the Olive restaurants in Mumbai and Bangalore, elaborates, “Chef Rene wants to bring to the fore the bounty of the Scandinavian land and sea.” He hopes the same food philosophy–a passion for what is ours–will soon come to India.Green revolutionThere will always be the exotic tag attached to eating Perigord Foie Gras in Mumbai or ordering Blue Cornmeal from Tamaulipas in a New York restaurant. But an increasing number of chefs and diners are trusting in the belief that local produce and indigenous dishes are the way to go, not the least because it tilts towards the green movement in dining out. It is seen as cutting damaging carbon miles and encouraging sustainable local farming–whether an orange grove in Morocco, or a free-range poultry farm in France.It would seem then that Japanese, Spanish and even Pacific Rim cooking, which enjoyed a brief time as food fad, have all had their day. Cooking with the most exotic ingredients flown down from thousands of kilometres away isn’t the coolest thing to do. Neither is seeking out restaurants simply because they serve foreign fare. Which explains why evolved gourmets are actually travelling across the world to taste local foods and dishes in the places of their origin. It’s been a while now since wine tourism took off, but more and more people are now signing up for vacations to Spain that will let them savour the best tapas and the authentic Valencian Paella, and also to South Africa to get their first taste of game meat.Acclaimed Chef Dennis Mifsud from the picturesque Margaret River area in Western Australia explains that while the natural splendours attract visitors in their thousands, the fine wines of the region and the superlative produce is another reason why tourists are heading here. “My own cooking, for instance, relies on very local ingredients such as the olive oil produced here, the truffles and the meat and vegetables from local farmers and small markets,” he says. “I would say that is why we are a gastronomic destination,” adds the chef who visited India a few months ago as part of a tourism promotion initiative.Champagne coupIf food is getting increasingly localised,drinks–ever-changing, with the flavours of the season becoming utterlypasse in a short while–are being designed to surprise and wow. Singlemalts and champagne never go out of style, but the number of peoplewilling to pay huge amounts for a small snifter of this or a wine glassof that is growing. According to Rajiv Singhal, ambassador forchampagne to India, “The current global trend sees champagne leavingbehind its aperitif tag and being drunk throughout a meal. It’s notuncommon for a table to order 2-3 bottles and drink it through severalcourses.”Pair your cocktail The cocktail, once onlysipped by the cute set, not to be taken too seriously, is enjoying wider appeal. We aren’t talking cosmopolitans and caipiroskas here, but ofsuch innovations as bacon flavoured cocktails and drinks using exoticfruit like acai and goji that now rule the bar charts. Bitters are nolonger just angostura, but come in peach, lemon and pomegranateversions, adding a new zing to drinks. The refining of drinks,from the use of synthetic syrups, to all fruit versions, herb-infusedconcoctions and those that use such ingredients as agave syrup, chipotle chillies and chocolate, has been driven mainly by the interest thatchefs are taking in the bar. Many chefs now merge their role with thatof the mixologist and the result is the new line-up of fresh-tastingdrinks.Manu Chandra, who belongs to that breed, says, “There has been for a while the trend of the kitchen moving into the bar, more interms of ingredients, techniques and thought processes rather than theguys at the stove themselves. What it essentially did was almost doublethe repertoire of the bartenders rapidly, and this became fairly evident from the interesting and often extremely delicious cocktails the barmen started churning out. Wasabi martinis, molecular garnishes, homemadebitters needed a good deal of assistance from the kitchen. It has Ibelieve fulfilled its main objective of bringing in a larger variety inthe bar and instilled in the bar professionals a willingness to learnand try new things.” With so much thought and effort going intothe drinks, it’s not surprising that restaurant menus are now pairingcocktails with food, something they only did with top drawer wines until recently. So a deconstructed Salad Caprese could come accompanied by aBasil Jello Shot or a Medallion of Foie Gras with a Cherry-based Quaff.Premium beers are also increasingly paired with matching foods.Ergo, what the in-with-the-trend gourmet is enjoying now is food that isinspired by local ingredients and culinary tradition and drinks thatreach for the far out and the foreign. It’s a contrast that no one’scomplaining about.Top trendy foodsCupcake: Once confined to children’s tea parties, the cupcake is now sporting a chictag within its designer paper casing. These little sweet mouthfuls comein every conceivable flavour from liqueur to lavender and toppings havegone from imaginative to whimsical.Hot dog: Call themhaute dogs now. And they could go the whole hog like the world’s mostexpensive number put out in New York recently. The foot-long hot dog ismade from pure beef, grilled in white truffle oil, sandwiched in aGerman pretzel bun and toasted with white truffle butter. It’s toppedwith medallions of foie gras with black truffles. The mustard is blacktruffle Dijon, the onions are Vidalia and the ketchup is from heirloomtomatoes.Exotic fruit: Kumquat, we learn from the trend-spotters, is the kiwi of the season. Cherries are also in on menus.Odd cuts of meat: Anthony Bourdain followers learnt a while ago that pork belly and veal cheekscan be favoured items on any menu. Now, it’s the turn of lamb, pork andbeef necks to make it to that position. Humble is now hot.advertisementadvertisementlast_img read more