This document contains multiple warnings about common substances like dihydrogen monoxide, citric acid, sucrose, and ethanol. It lists dangerous properties such as being highly corrosive, causing burns and corrosion of metals, and increasing risks of various diseases. However, it is implied that the warnings are exaggerated and anything can be poisonous in high enough doses, as expressed in the quote from Paracelsus.
This course provides training and CEUs for addicitons counselors and LPCs working in Addictions, Mental Health and Co-Occurring Disorders will help counselors, social workers, marriage and family therapists, alcohol and drug counselors and addictions professionals get continuing education and certification training to aid them in providing services guided by best practices. AllCEUs is approved by the california Association of Alcohol and Drug Abuse Counselors (CAADAC), NAADAC, the Association for Addictions Professionals, the Alcohol and Drug Abuse Counseling Board of Georgia (ADACB-GA), the National Board for Certified Counselors (NBCC) and most states.
A brief information about Anti-Hypertension
● What is hypertension?
● Hypertension is another name for high
blood pressure. It can lead to severe health
complications and increase the risk of
heart disease, stroke, and sometimes
death.
● Blood pressure is the force that a
person’s blood exerts against the walls
of their blood vessels. This pressure
depends on the resistance of the blood
vessels and how hard the heart has to
work.
The exact causes of high blood pressure are not
known, but several things may play a role,
including:
1. Smoking
2. Being overweight or obese
3. Lack of physical activity
4. Too much salt in the diet
5. Too much alcohol consumption (more
then 1 to 2 drinks per day)
6. Stress
7. Older age
8. Genetics
9. Family history of high blood pressure
10. Chronic kidney disease
11. Adrenal and thyroid disorders
12. Sleep apnea
Symptoms
● Most people with high blood pressure have no signs or symptoms,
even if blood pressure readings reach dangerously high levels.
● A few people with high blood pressure may have headaches,
shortness of breath, or nosebleeds, but these signs and
symptoms aren't specific and usually don't occur until high
blood pressure has reached a severe or life-threatening stage
Risk factors
● Age. The risk of high blood pressure
increases as you age. Until about age 64,
high blood pressure is more common in
men. Women are more likely to develop
high blood pressure after age 65.
● Drinking too much alcohol. Over time,
heavy drinking can damage your heart.
Having more than one drink a day for
women and more than two drinks a
day for men may affect your blood
pressure.
● Stress. High levels of stress can lead to
a temporary increase in blood pressure.
If you try to relax by eating more, using
tobacco or drinking alcohol, you may
only increase problems with high blood
pressure.
● Too much salt (sodium) in your diet
● Too little potassium in your diet
● Being overweight or obese
● Not being physically active
● Family history
● And more
Hypertension can cause kidney damage,
leading to kidney failure.
A review of current trends shows that the
the number of adults with hypertension increased
from 594 million in 1975 to 1.13 billion in 2015,
with the increase seen largely in low- and
middle-income countries. This increase is due
mainly to a rise in hypertension risk factors in
those populations.
Prevention
Reducing salt intake (to less than 5g daily)
Eating more fruit and vegetables
Being physically active on a regular basis
Avoiding the use of tobacco
Reducing alcohol consumption
Limiting the intake of foods high in saturated
fats
Eliminating/reducing trans fats in the diet
TREATMENTS
Type of drug used to treat high blood pressure.
Cell damage can be reversible or irreversible. Depending on the extent of injury, the cellular response may be adaptive and where possible, homeostasis is restored
This course provides training and CEUs for addicitons counselors and LPCs working in Addictions, Mental Health and Co-Occurring Disorders will help counselors, social workers, marriage and family therapists, alcohol and drug counselors and addictions professionals get continuing education and certification training to aid them in providing services guided by best practices. AllCEUs is approved by the california Association of Alcohol and Drug Abuse Counselors (CAADAC), NAADAC, the Association for Addictions Professionals, the Alcohol and Drug Abuse Counseling Board of Georgia (ADACB-GA), the National Board for Certified Counselors (NBCC) and most states.
A brief information about Anti-Hypertension
● What is hypertension?
● Hypertension is another name for high
blood pressure. It can lead to severe health
complications and increase the risk of
heart disease, stroke, and sometimes
death.
● Blood pressure is the force that a
person’s blood exerts against the walls
of their blood vessels. This pressure
depends on the resistance of the blood
vessels and how hard the heart has to
work.
The exact causes of high blood pressure are not
known, but several things may play a role,
including:
1. Smoking
2. Being overweight or obese
3. Lack of physical activity
4. Too much salt in the diet
5. Too much alcohol consumption (more
then 1 to 2 drinks per day)
6. Stress
7. Older age
8. Genetics
9. Family history of high blood pressure
10. Chronic kidney disease
11. Adrenal and thyroid disorders
12. Sleep apnea
Symptoms
● Most people with high blood pressure have no signs or symptoms,
even if blood pressure readings reach dangerously high levels.
● A few people with high blood pressure may have headaches,
shortness of breath, or nosebleeds, but these signs and
symptoms aren't specific and usually don't occur until high
blood pressure has reached a severe or life-threatening stage
Risk factors
● Age. The risk of high blood pressure
increases as you age. Until about age 64,
high blood pressure is more common in
men. Women are more likely to develop
high blood pressure after age 65.
● Drinking too much alcohol. Over time,
heavy drinking can damage your heart.
Having more than one drink a day for
women and more than two drinks a
day for men may affect your blood
pressure.
● Stress. High levels of stress can lead to
a temporary increase in blood pressure.
If you try to relax by eating more, using
tobacco or drinking alcohol, you may
only increase problems with high blood
pressure.
● Too much salt (sodium) in your diet
● Too little potassium in your diet
● Being overweight or obese
● Not being physically active
● Family history
● And more
Hypertension can cause kidney damage,
leading to kidney failure.
A review of current trends shows that the
the number of adults with hypertension increased
from 594 million in 1975 to 1.13 billion in 2015,
with the increase seen largely in low- and
middle-income countries. This increase is due
mainly to a rise in hypertension risk factors in
those populations.
Prevention
Reducing salt intake (to less than 5g daily)
Eating more fruit and vegetables
Being physically active on a regular basis
Avoiding the use of tobacco
Reducing alcohol consumption
Limiting the intake of foods high in saturated
fats
Eliminating/reducing trans fats in the diet
TREATMENTS
Type of drug used to treat high blood pressure.
Cell damage can be reversible or irreversible. Depending on the extent of injury, the cellular response may be adaptive and where possible, homeostasis is restored
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The epic and visually stunning story of a historic and until recently near-dead category of aperitif wine. The story of quinine in wine is interwoven with many of the major social and political developments of the mid 19th to the mid 20th century Europe. We will explore how this category came to thrive, a century later to wither, and its renewed relevance in today's drinks marketplace.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
The Blend is the Brand, Tales of the Cocktail Seminar.
Friday, July 18, 2014
Presented by: Andrew Bohrer, Sharon Sue Hang, David Perkins and Robin Robinson
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
The recipe is a mystery to all but a handful of the the Carthusian monks responsible for creating this wonderful liqueur. Of course, we are unable to reveal the entire mystery of what goes into Chartreuse but we will be able to explore the many secrets and bountiful history of this liqueur. Chartreuse Liqueur is one of the few spirits that ages after bottling. In some cases, for the better. More and more, people are searching for older bottles of Chartreuse; searching online, in rural liquor stores, even at estate sales. We will discuss a little bit about what causes this aging process as we sip on bottles found in back of the liquor cabinets. We will also take a look at the other special Chartreuse types the monks have created. . These Chartreuse types are sold only to elite restaurateurs in France and surrounding areas. And finally, we would be remiss not to speak about the Carthusian life and what effects it has played on the liqueur itself.
The epic and visually stunning story of a historic and until recently near-dead category of aperitif wine. The story of quinine in wine is interwoven with many of the major social and political developments of the mid 19th to the mid 20th century Europe. We will explore how this category came to thrive, a century later to wither, and its renewed relevance in today's drinks marketplace.
The polite and well behaved rarely make history; often, it takes a strong personality to leave a lasting impression. In this lively session, a panel of modern-day rabble-rousers, led by Ambassador and Gin authority Rachel Ford, will weigh in on the outspoken philosophies of three early cocktail authors.
The Blend is the Brand, Tales of the Cocktail Seminar.
Friday, July 18, 2014
Presented by: Andrew Bohrer, Sharon Sue Hang, David Perkins and Robin Robinson
Brandy de Jerez has been underrated and ignored by bartenders for too long. Yet despite it's obscurity, there's no bottle on the liquor store shelf looks as grand or does as much peacocking. Spanish brandies wear crimson and gold upon their labels, dress in ribbons and wax seals, and announce themselves in Renaissance fonts. Then there are the courtly names, after kings and dukes and cardinals. You've surely noticed these grandees of the brandy world — even if, like most Americans, you've never bought one. Well, now is the time to find out what's inside. Do yourself a favor, and come to this seminar to taste and hear what makes Brandy de Jerez unique among the world's brandies. Our panel will feature experts who’ve flown in from Spain to will share in-depth knowledge of the country’s native spirit. We will taste hard-to-find aged brandies, and learn what special element that Spanish brandy brings to cocktails. Viva la Brandy de Jerez!
Are we taking the most appropriate steps to use ingredients in a sustainable manner in our bars? And what would we do if the ingredients we hold so dear simply weren't around anymore? Join a bartender, a botanist and two botanical buyers as they discuss the steps to controlling the ingredient chain from producer to consumer, and learn about practical steps that can encourage us to use our ingredients better. The seminar will include links and a platform that helps engage bartenders and owners in a way of making real changes in their bars, and join the debate on whether we can, and should be controlling more of our input into our ingredients.
There are three major phases to consider when creating an atmosphere and culture that is conducive to great service and hospitality. What do you do before the guest walks in the door to set your staff up for success? How do you create an amazing atmosphere of warmth and hospitality one the guest is inside? And, how do you inspire your staff, instill a belief system, and create a sense of community? Jon Santer, Joaquin Simo, and Sean Kenyon each specialize in a different phase of hospitality. The always entertaining moderator Andy Seymour will guide you through the method behind their madness.
When it comes to getting your cocktails published, a photo really is worth a thousand words! Quality cocktail photography is a must and if you know what you're doing, all it takes is a camera phone. Celebrated food and drink photographer Daniel Krieger, whose work has been published in The New York Times, PUNCH, Food & Wine, and gracing the pages multiple cocktail books, will teach you all you need to know about how to capture the soul of your most beautiful cocktail creations.
The basic presentation for the topic - Atherosclerosis.
All the risk factors of atherosclerosis are given in this presentation.
Content source - 1st year MBBS books
Non-Infectious Disease
Not caused by pathogens
Cannot be transmitted to other species
Malnutrition, Avitaminoses, Heavy Metals etc. are responsible
Risk factors:
Genetics
Life-style
Environmental factors
Genetic Risk Factors
Determined by genes
Familial Disease Tendency
Disease runs in species
Recessive gene disorders
Down syndrome
Born with extra chromosome
Sex-linked disorders
Linked to x chromosome (female)
Can be recessive in females
Color blindness, hemophilia, & muscular dystrophy
Similar to Chemophobia #sedtalks -Presentation (20)
Determining pricing for cocktails, a seemingly basic process in the bar business, can be far difficult than anyone would imagine. Sure, you’re house Aviation spec is bangin’, but what happens if you’re preferred gin doesn’t come in on today’s liquor order? What if citrus prices skyrocket? What if you work in a market where the ceiling doesn’t allow for double-digit cocktail prices? We’d bet you a bottle of vintage crème de violette that Hugo Ensslin, the first person to publish a recipe for the Aviation AND head bartender at the New York City’s Hotel Wallick, cared just as much about the cost of his cocktails as he did the famous cocktail’s house spec.
"Mom, I'm a bartender. That is what I'm doing with my life." You've made your proclamation, so now what? In an industry built on slim profit margins, high turnover, and 14-hour work days, how can we make bartending a viable career for ourselves and future generations? Stability, longevity and balance are career goals for all of us; whether it's staying behind a bar, moving into ownership, or working with a brand.
In this no-holds-barred discussion, Naomi Levy (bar manager at Boston’s Eastern Standard) leads panelists Julie Reiner, Scott Baird, and Charlotte Voisey as they guide you through career options and the obstacles of making our work/life balance more fulfilling. What are the challenges to having a family and maintaining relationships in the bar industry? How do you find financial stability within tips-based employment? What systems can be put in place to help build this industry into one that makes it possible for people to build a career? Learn about the ways you can look out for your own future and brainstorm ways in which we can help to build a better future for the industry as a whole.
For 150 years, Pittsburgh was the Whiskey capital of America, producing the gold standard of Pre-Prohibition American Whiskey -- Monongahela Rye. By 1808, Western Pennsylvania was producing half a barrel of Monongahela Rye for every man, woman and child living in America. We’ll talk through America's pre-Bourbon Whiskey history--the Whiskey Rebellion of the 1790s through the emergence of the nation’s largest Pre-Prohibition brand of Whiskey--Old Overholt as well as why Rye disappeared post-Prohibition. Attendees will sample Wigle's Organic Monongahela Deep Cut Rye, Old Overholt Rye, and Beam's soon to be released rare high rye Harvest Bourbon Collection. Tasting will allow participants to compare current Ryes explore how environmental conditions and distillation methods likely contributed to Monongahela Rye’s distinct flavor.
Jamaica, that tiny island in the Caribbean is internationally known for it's cultural exports such as Bob Marley, Reggae, Usain Bolt, Herbs* and even Bob-sleighing, but it has also influenced some famous cocktails with it's biggest and most re-known of exports... RUM. Global Rum Ambassador, Ian Burrell brings to life some of the historical Jamaican stories with a few samples of new & world exclusive rums & cocktails for you to taste as you learn what influence Jamaica has had on cocktail culture. Yeah Mon.
* You know what herbs I'm talking about.
Do you want to up your style game? Or maybe you are just a fan of hedonism. Either way, fine cocktails and cigars are a hedonistic dreamland. The potent flavours of smoke and spirit, in combination, can create a truly unique taste experience. Reaching taste nirvana is not as simple as lighting a cigar and sipping something potent, the Cocktails & Cohiba session will show you the proper way.
There is a growing international trend in the area of specialty cigar lounges that cater to a sophisticated clientele. Pairing drinks with cigars has always focussed on strong spirits, like scotch and cognac, though scientifically there are better choices. Cocktails are a great way to produce a flavour that pairs well with a cigar.
Delicia Silva the "Cigar Vixen" will expertly guide attendees on the basics of cigar appreciation. Much like fine spirits, there are parallels in the production of cigars that align with the creations of spirits and cocktails. Delicia will demonstrate the rituals of cigar culture while Darcy O'Neil will explain the scientific reasons why certain cocktails and spirits pair better with cigars.
This session is for anyone who wants to elevate their enjoyment of cigars and cocktails.
There is no "I" in T-E-A-M - the age-old saying holds true not only in conventional sporting but also in the sports of Bar-tending and Brand Building. The global demand for skilled barkeeps and brand team members is high but the supply is low. Success lies in organic education and knowledge through training, mentoring, and apprenticeship programs. Teams are only as good as the parts that make them up. This seminar will cover the bases, from what to look for when hiring, techniques to empower and motivate, emotional training, and ensuring standards are met and kept. Joining moderators Jonathan Pogash (The Cocktail Guru Inc.) and Dushan Zaric (86 Co., Employees Only), are experts Pamela Wiznitzer (USBG New York, The Dead Rabbit, Seamstress NY, and Guru of Fun at The Cocktail Guru team), Bobby Heugel (Owner at Anvil in Houston), and Zdenek Kastanek (industry leader & educator from Singapore), on a fun-filled voyage in which you'll hear tips, tricks, and motivators behind setting up kick-ass teams and apprenticeship programs for your Bars and Brands. Will there be interactive team building exercises and games during this seminar, you ask? You betcha.
And in the words of the great Harry Johnson, "Whenever you have the opportunity, it is your duty to set a good example to him; teach him as much as you are able, so that when he is grown he can call himself a gentleman, and not be ashamed of his calling."
A first for Tales is a MMA face off between 'Multiple Malt Ambassadors' from Diageo, Beam/Suntory and William Grant.
Six ambassadors, two from each company with one whisky per person that they have to win the audience over with. The Catch? They only have 5 minutes and they aren't allowed to say A.How old it is B.What distillery it's from C. One whisky per company must be under 10 years old, the other can be anything from the warehouses that they fancy sharing with the lucky attendees.
The moderators will ask questions to the group and the audience in a fun, interactive seminar that will educate as well as entertain as these warriors go head to head. In the end it's the audience who decides on the champion. In the words of the immortal Highlander, "There can be only one!"
The event will be masterfully moderated World-renowned whisky writer and expert Dave Broom.
The contenders are: Ewan Morgan (Diageo), Gregor Cattanach (Diageo), Johnnie Mundell (Beam/Suntory), Iain McCallum (Beam/Suntory), Mitch Bechard (Wm Grants) and Lorne Cousin (Wm Grants).
When is a Kilogram not a Kilogram? When it’s ‘The Kilogram’, the official standard measure which is getting slightly lighter every year, mocking the very idea of timeless, perfect precision in measurement of weight and volume. But rest assured, the Ounce is no better, being one of a half dozen wildly inconsistent measures used under the Imperial System.
The modern bar world has an almost religious belief in the importance of measurement, mocking those unbelievers who don’t use the jigger. But is there such a thing as true precision? Are our jiggers and measuring cups calibrated correctly, and were they ever reliable in the past? We treat old cocktail books with a lot of reverence, but their recipes made up of gills, ponies and drams today make no sense, if they ever did. In this seminar, we’ll explore the history of ‘weights and measures’ and decipher the quirks hidden in the measurements in old cocktail books, by demonstrating classic recipes made with one of the world’s largest collections of historical cocktail equipment. We will examine how the world has arrived at two incompatible measurements – the ML and the OZ – and why almost every country has a different ‘standard’ measure, and what that means for bartenders around the world as they adapt recipes from other countries and other eras. We’ll look at the pros and cons of today's bar tools and share research on how you need to know the quirks of your individual tools to be able to make better drinks. And we’ll also discuss the various methods – free pouring, jiggering, batching and more – by which you can ensure you are serving your guests the best drinks possible, wherever you are in the world.
Do you consider yourself a lover and connoisseur of aged spirits? Some say the best whisk(e)ys are the ones old enough to drink themselves. Whatever you fancy, may it be agave based or from a picturesque chateau in Cognac, the wood of the barrel defines much of the character. We will take a look at the obvious indicators like char level, dressing, and age. In addition we will analyze the many factors at play from the tannin and lactones reacting with the distillate to the speed of oxidation impacted by both pressure and temperature. The aging process is not just about time. Each barrel has a life, a lineage, and a story to tell. Some barrels have been shipped around the world and stored in the harshest of winters or enjoyed the tropical delights. If only barrels had passports to log their great journeys and guide us through their storied past and present!
In this session we will take your palate for a trip as we taste through expressions of neutral grain distillate that have been aged in all corners of the world. We invite you to compare and contrast to see how climate comes into play. Learn how to take this into your own bars and mimic the forces of nature on barrel-aged cocktails. Upon completion of this seminar you will have a keen understanding of exactly how coconut, chocolate, toffee or cherry notes develop!
The great Sourced Whiskey Scandal tells the story of independent bottlers or Non-Distiller Producers purchasing bulk whiskey from a former Seagram’s distillery and covertly bottling it for phony-backstory brands.
Although industry insiders have known about sourced whiskey for years and it has been reported in trade publications, consumers perceived many so-called NDP brands to be dishonest and reported them to the federal government for Tax & Trade Bureau (TTB) regulation violations, while class-action lawyers are suing them. Lumped in the middle of this controversy, dozens of honest sourced whiskey bottlers saw their business greatly impacted from the negative publicity despite never hiding the whiskey's origins.
In “The Audacity of Sourced Whiskey,” the seminar explores the business of sourced whiskey, detailing the storied history of Kentucky distilleries selling barrels to each other. The seminar will detail what distilleries sell sourced whiskey and give attendees an idea of where the whiskey is coming from, while explaining what and why distilleries require confidentiality in their sourced whiskey contracts.
While this seminar may be deemed controversial, it’s time people learn the truth about Sourced Whiskey. It’s not a dirty word, and independent bottlers should not be punished for practicing a 200-year-old American whiskey business model. Or should they?
Would you like to improve the visibility of your bar? Of course you would, stupid question. But what if you could do that without spending a dime? Having the ability to write clearly and engagingly is an acquired skill that, published in the right places, can cement you and your bar’s name firmly on the cocktail map.
Bartenders regularly write columns and features for national newspapers, magazines and websites. By exploring themes they encounter in their everyday lives these bartenders-turned-writers have found a simple way to promote themselves and their bar on a national (sometimes international) stage and are even getting paid for the privilege. Meanwhile, many more are turning their hands to the more profitable skill of writing books on subjects ranging from cocktail history to modern mixology and explorations of their own bars.
Sounds like a perfect solution, but ask yourself – can you write? Do you have a killer idea for an article or book and know who to approach to get it published? Are you clued up on what editors and publishers are looking for? If the answer is no but you’re still keen to get scribbling on the nearest napkin you can find, this seminar is for you.
Moderated by Scotchwhisky.com editor Becky Paskin, and with advice and tips from World Atlas of Whisky author Dave Broom, Death & Co’s David Kaplan, and Worship Street Whistling Shop's Tristan Stephenson, you’ll discover how to shape the perfect article for print in a magazine, newspaper or website, the bad habits to avoid, how to pitch a book idea to a publisher, and work to those all-important deadlines. Plus you’ll get to sample some of the cocktails that made it into print from Death & Co’s menu.
As independent spirit brands continue to make waves in the global drinks industry, the number of people wanting a piece of the action has multiplied massively.
Entrepreneurs are finding there’s not shortage of people offering cash investment, or industry players offering sales, distribution and other services, for a slice of equity.
So when there are multiple offers on the table from both potential partners and investors, how do you choose which deal to take? Get to right and you’ll have the resources to help you go further, faster.
Get it wrong and you could end up making no one rich but the lawyers.
Delivered by a world class group of drinks entrepreneurs, this seminar will provide real insight and practical advice on the pros and cons of different financial and distribution deals, at different stages of your business, helping you navigate your way to the smartest money!
Craft cocktails take time… but do they have to? From the four-hour Michelin meal to the 15-minute handcrafted cocktail, today’s food and cocktail culture has changed. For today’s consumer, quantity of time means quality of product. But there’s not always time for that.
Many kinds of establishments and special events demand top-of-the-line quality drinks in very little time — delicious cocktails made fast and at high volume. But how? In this seminar, our expert panelists share stories and advice from their years in the fast-craft trade.
Attendees will leave with a better understanding of the benefits of draft cocktails and how to serve 10 to 10,000 customers a consistent, fresh, visually appealing drink. They will take away the do’s and don’ts of pre-batched cocktails and the trials and tribulations of creating ready to drink, all natural, bottled cocktails for the home consumer. They will also learn how it is possible to do-away with all perishables, including citrus and ice, deliver a round of Manhattans in 25 seconds and be awarded World’s Best International Cocktail Bar. This is a seminar not be missed!
Join Award-winning mixologist and author Dale DeGroff for a lively presentation on the origins of aromatic bitters. Participate in a tasting of five different aromatic of bitters- first on their own, then paired with a rye Manhattan. Experience the flavor profiles of a variety of styles of aromatic bitters and how they impact this Iconic Cocktail. Degroff talks through a couple classic 19th century bitters recipes during the tasting, and captivates with stories of how these botanicals were discovered and how they influenced history.
Interaction with the bartender (get your mind out of the gutter) can make or break a guest's experience at a bar. This seminar hosted by the Bols Bartending Academy will feature 3 world champion bartenders from a variety of backgrounds. They will teach you how to manipulate a wide variety of objects that you use everyday behind the bar. That little flick, roll or throw can go a long way towards how confident a guest feels about your ability to make them a great drink, even before it touches their lips.
In this hands on class; straws, strainers, jiggers and even liquid itself will not be spared from your attempts to defy gravity as we share with you some of our greatest hits to make you look truly stylish behind the bar. After all it is all in the delivery!
No prior experience is necessary and those with experience will still learn something from this panel.
Note- You are only human and will make a mistake at some point, don't let that mistake ruin your day. You cannot wear open toed shoes to this technique seminar.
Once the sole province of the most technologically advanced mixologists on the planet, decades of abuse by chain-bars making soulless drinks killed the blender's appeal to modern cocktailians. Slushie machines never even got a look in.
But then tiki bars made a comeback as respectable temples of mixology. And then slushie machines began becoming fixtures at trend-setting bars like The Artesian (London), Mother's Ruin (New York) and the Erin Rose (New Orleans). With all this, plus brand-new research from mixological mad scientist Dave Arnold's ground-breaking book “Liquid Intelligence”, it's time to, ahem, let it goooooooooooo!
Together with award-winning presenter, spirits educator (and ex-blender slave at TGI Fridays) Philip Duff, Dave will explain and demonstrate when to blend and when to slush, how you can make slushies without having to buy a slushie machine, the mathematics of frozen drinks, pitfalls to avoid when embarking on a frozen drinks program, the importance of sugar (and salt, come to that), how to translate a stirred recipe into a frozen one, and why your blender is a heater as well as a cooler, all featuring original research underwritten by Pallini, creators of the world's best-selling premium limoncello.
There can't be a city in the world with more frozen-drinks machines per square foot than New Orleans, so come on down to a room full of more different blenders and slushie machines than you can shake a stick at for stories of pull capacity, Chocolate Monkeys, and sugar-to-acid ratios.
(Oh - and the best frozen drinks you've ever had!)
Citrus is an integral component to well balanced cocktails and is arguably the most volatile of cocktail ingredients. Citrus oils, on the other hand, have an unusually long shelf life. And not just citrus oils but oils from various fruits and herbs retain aroma and flavor when extracted properly. These oils in combination with a variety of naturally derived acids, like citric and subsidiary sodium citrate, along with sugar and water can mock a citrus component in a cocktail but retain the integrity of its natural flavor. At varying degrees, these components can create Citrates that have a similar pH and brix level to citrus or Elixirs that have added water and sugar content and can be utilized in bottled or two step cocktails. During the seminar, attendees will learn various techniques for extracting oils from citrus, herbs, spices and various fruits and how to convert those extracted oils into citrates and elixirs. Cocktail Citrates and Elixirs can transform citrus based draft cocktails, punches and bottled cocktails and remove the volatility of fresh citrus. During this seminar, attendees will also learn practical information about how to keg and bottle cocktails. An information booklet will be given to all attendees that will include Cocktail Citrate and Elixir recipes and formulas, equipment, techniques, cocktail recipes and ideas for further experimentation. Also during the seminar, attendees will taste Citrate and Elixir based cocktails and a number of citrates on their own.
Rye was once a powerhouse of the whiskey world, but America’s changing palates and Prohibition put an end to that...until now. Thanks to the current craft spirits renaissance and an army of cocktail focused bartenders, rye and the classic libations it inspired have made a triumphant comeback. “Maryland Rye” once existed as a beloved and widely marketed style appreciated throughout the country, as storied in its history as Kentucky’s own bourbon.
How did such a booming industry slowly get proofed out of national prominence? How do we recognize and support new craft whiskies with a sense of place and purpose? We’ll explore some of the social, agricultural and economic forces that wiped this distinct regional style of a great American spirit off the face of the earth.
Join Baltimore bartender Doug Atwell (managing partner, Rye) as he leads a discussion on the appeal and process of bringing Maryland rye back from the brink of extinction. This seminar will feature the expert opinions of owner-distillers Allen Katz (New York Distilling Company and Baltimore native), Ned Wight (New England Distilling Company) and Ben Lyon (Lyon Distilling Company).
This seminar will also feature a historic Maryland punch, whiskey tastings, and the first public industry tasting of New York Distilling Co.’s Ragtime Rye.
Tragically neglected, forgotten and abused for decades, vermouth is once again in the spotlight as people rediscover this wonderful, essential cocktail ingredient. This rediscovery has sparked another new trend: homemade and craft vermouth. Making vermouth can be remarkably challenging or laughably simple depending on your approach. Co-author of the only significant book on vermouth,The Mixellany Guide to Vermouth, Jared Brown has made dozens of batches of different vermouths. He has also sampled at least as many made by others, and amassed a secret file of never-before-revealed historic vermouth recipes. Come learn how to make vermouth or how to make better vermouth. Brown will take you through the step-by-step process and provide some never-before-seen vintage recipes that you can take home and make for yourself.
From their beginnings in Ireland; as rural grocers and grog's to the Victorian bars of Dublin and Belfast, the Irish Pub has evolved from country shop pubs, even doubling up as undertakers with adjoining boozers, to being exported to every corner of the world - an Irish Pub embassy in every city across the globe. Hear the stories of how the Irish Pub became exported across the world to become the World’s favorite bar, what makes an authentic Irish Pub? And the evolution and future of Irish bars
Join Tim Herlihy of Tullamore D.E.W. and Irish Whiskey expert Gerry Graham, who have both traveled the World sitting in front of the best Irish bars and pubs, with Dead Rabbit’s Jack McGarry who has stood behind the best Irish Bar in the World
Whether you are a Bartender, Owner, or Irish Whiskey enthusiast, join the panel for a drink as they tell the story of the Irish Pub, discuss their 10 favorite Irish Pubs and what makes the Irish Pub the World’s favorite watering hole
#TheIrishPub
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
2. • A
cons'tuent
of
acid
rain
• A
fire
retardant
• Can
cause
severe
burns
• Accelerates
corrosion
of
many
metals
• Can
be
fatal
if
inhaled
or
injected
WARNING!
CONTAINS
HIGH
LEVELS
OF
DIHYDROGEN
MONOXIDE
4. WARNING!
PHARMACOGNOSTIC
DERIVATIVES
Source:
Vola'le
and
sensory
profiling
of
cocktail
bi[ers
Arielle
J.
Johnson,
Hildegarde
Heymann,
Susan
E.
Ebeler
.
Food
Chemistry.
Jan
26,
2015
6. WARNING!
WHAT
COULD
POSSIBLY
BE
WRONG?
SUCROSE
simple
syrup
Premature
aging
Suppresses
immune
system
Kills
184,000
people
globally
Raises
cholesterol
&
triglycerides
Increased
risk
of
Alzheimer’s
Diabetes
&
hyperglycemia
Toot
decay
&
disease
Weight
gain
&
obesity
Kidney
disease
Hyperac'vity
Depression
&
Anxiety
Various
cancers
Weakened
eyesight
Osteoporosis
Coronary
heart
disease
Crohn’s
disease
&
ulcera've
coli's
Asthma
Arthri's
Gallstones
&
kidney
stones
Hormonal
imbalances
Appendici's
Exacerba'on
of
MS
Decreased
growth
hormones
Emphysema
Atherosclerosis
NAFLD
(non-‐alcoholic
fa[y
liver
disease)
Cons'pa'on
Fluid
reten'on
Headaches
&
Migraines
High
blood
pressure
Chronically
inflamed
blood
vessels
Heart
a[ack
Stroke
Overea'ng
Insulin
resistance
Abdominal
obesity
(beer
gut)
Metabolic
syndrome
Elevated
uric
acid
Cell
damage
from
oxida've
stress
Upregulated
metabolic
pathways
7. • Highly
vola'le
&
combus'ble
• Neurotoxin
&
may
cause
mood
altera'ons
• Leading
cause
of
intoxica'on
• Increases
risks
of
over
60
diseases
• Has
it’s
very
own
special
warning
WARNING!
CONTAINS
EtOH
8. “Everything
is
poison,
there
is
poison
in
everything…
Only
the
dose
makes
the
thing
not
a
poison.”
-‐Paracelsus,
1493-‐1541.
The
Father
of
Toxicology