DALLAS, TX (WSVN) – A shoplifter was shot and killed at a Dallas CVS by a loss prevention employee, who now faces a murder charge.According to Fox 26, Dallas Police claim 31-year-old Christopher Geddes was caught on camera, Sunday, stealing an item and running out of the store. Thirty-six-year-old Julio Ruvalcaba chased Geddes in his vehicle.A police report states witnesses called 911 to report seeing a Camry and a Camaro chasing each other on a local highway. The Camry collided with a street sign at an exit, causing it to stop at an intersection.The arrest report said Geddes “who was sitting in the passenger side of the Camry, exited the vehicle and walked towards the Camaro.”The getaway driver for Geddes told Dallas Police Ruvalcaba then pulled out a gun, shooting Geddes. The shoplifter died a short time later, police said.Ruvalcaba was arrested shortly after the shooting and booked into jail. He has since posted bond.“It was ridiculous,” said Geddes’ cousin, Donte Gordon. “It was totally unnecessary. It was uncalled-for.” Geddes leaves behind a girlfriend and a 6-year-old daughter.Copyright 2019 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
Budget carrier IndiGo Airlines has inducted new Airbus A320neo’s to its fleet. The induction of the new aircraft to its fleet could raise the carrier’s market share to 50 percent by next year.Five years ago, the carrier was the first airline to place an order for A320neo. However, the airline faced delays since the engine-maker firm had to cope with engine startup issues and software problems. “The deliveries since the summer have been with new engines’ standard. IndiGo received their eight A320neo’s last week. So far, we have 20 A320neo’s delivered to 7 customers in three continents,” Justin Dubon, an Airbus spokesperson was quoted as saying by Mint.Some of the initially inducted A320neo’s will be updated to operate locally until the new aircraft arrive. The advantage of having an A320neo fleet over a regular A320 aircraft is that neo’s are fuel efficient.Aviation turbine fuel or jet fuel takes up about 40 percent of an airline’s cost. Therefore, the reduction in fuel burn gives IndiGo great chances in cost-saving measures, an airline executive who did not wish to be named, told the International Business Times, India Edition.According to the Mint report, IndiGo planes will be replaced by new A320neos and slightly bigger A321neos. In the current financial year, IndiGo plans to add 24 more of these planes. An analyst quoted by the publication said there could be a correlation between an airline’s fleet size and market share. For example, GoAir has a fleet size of 21 aircraft and a domestic market share of eight percent. On the other hand, IndiGo has a fleet size of 115 aircraft and a market share of 39.9 percent (according to DGCA statistics). “We took delivery of our first Neo in March, expected to be 10 by the end of this month. As of now, we have 22 used airplanes of which 12 are from Tiger,” Aditya Ghosh, IndiGo’s president had told Mint in mid-September.The InterGlobe Aviation Ltd stock was trading at Rs 899. 25 at around 1:33 p.m. on Friday, up 0.01 percent from its previous close on the BSE.
Verizon’s rollup strategy combining Yahoo and AOL hasn’t panned out the way it expected.The telco spent around $10 billion to acquire Yahoo and AOL, merging them under the Oath operating division. But the internet-media business isn’t performing as well as Verizon originally expected — and on Tuesday, Verizon said it expects to record a non-cash goodwill impairment charge of approximately $4.6 billion (pre-tax) in the fourth quarter of 2018.That write-down represents the elimination of nearly the entire goodwill balance of $4.8 billion that Verizon was carrying on its balance sheet for the Oath acquisitions. In accounting, goodwill reflects the value of intangible assets of an acquired entity.“Verizon’s Media business, branded Oath, has experienced increased competitive and market pressures throughout 2018 that have resulted in lower than expected revenues and earnings,” the company said in an SEC filing. “These pressures are expected to continue and have resulted in a loss of market positioning to our competitors in the digital advertising business.” Oath also has “achieved lower-than-expected benefits from the integration of the Yahoo Inc. and AOL Inc. businesses,” Verizon said.The Oath strategy was engineered under a previous leadership regime, including Verizon CEO Lowell McAdam, former AOL CEO Tim Armstrong and Marni Walden, EVP and president of global media. McAdam is retiring, Armstrong exited Oath this fall and Walden stepped down at the end of 2017.K. Guru Gowrappan (pictured above), formerly an executive at China’s Alibaba Group, took over the reins as Oath CEO effective Oct. 1, reporting to Verizon CEO Hans Vestberg, who stepped into the job in August. In the SEC filing, Verizon said the new leadership team — including Gowrappan and Vestberg — completed a five-year strategic planning review of Oath’s business prospects, which resulted in the downward revision for Oath’s financial projections.Oath has been losing share in the digital-ad space since 2017, as other players including Amazon have made gains. Last year, Oath represented 4.1% of U.S. digital ad revenue (around $3.6 billion); its market share is projected to decline to 3.3% in 2018 (roughly $3.7 billion), according to research firm eMarketer.Also in Tuesday’s filing, Verizon said it will take a charge of $1.8 billion-$2.1 billion in the fourth quarter of 2018 for severance costs, after around 10,400 employees accepted the company’s voluntary buyout offer initiated in September. Nearly half of those employees will exit in December, with rest to leave by June 2019.In addition, Verizon disclosed that it expects to complete a reorganization of “legal entities associated with its wireless business” in December 2018. That will result in a one-time deferred tax benefit of around $2.1 billion in Q4 of 2018, the telco said. Popular on Variety ×Actors Reveal Their Favorite Disney PrincessesSeveral actors, like Daisy Ridley, Awkwafina, Jeff Goldblum and Gina Rodriguez, reveal their favorite Disney princesses. Rapunzel, Mulan, Ariel,Tiana, Sleeping Beauty and Jasmine all got some love from the Disney stars.More VideosVolume 0%Press shift question mark to access a list of keyboard shortcutsKeyboard Shortcutsplay/pauseincrease volumedecrease volumeseek forwardsseek backwardstoggle captionstoggle fullscreenmute/unmuteseek to %SPACE↑↓→←cfm0-9Next UpJennifer Lopez Shares How She Became a Mogul04:350.5x1x1.25×1.5x2xLive00:0002:1502:15
Kolkata: In a unique move, the Calcutta Medical College and Hospital (CMCH) is planning to construct a children’s park with all the basic amenities outside the hematology department of the hospital so that children coming to the department with various blood related ailments can spend some quality time with his/her family members there.According to the senior official of the hospital, the construction of the children’s park will begin soon near gate number 1. The matter is already under process. The main purpose behind the idea is to ensure that children who come to the department with rare blood diseases can enjoy at the park. This will reduce the stress of the patients and help them overcome monotonous lives. Also Read – Heavy rain hits traffic, flightsA senior official of the hospital said there would be various amusement rides and games for children. A children’s swing will also be erected inside the park. It was learnt that the proposed children’s park would be situated close to the Hematology ward. This will also be developed as a part of the beautification work taken up inside the hospital campus.Patients suffering from Thalassemia and other blood related problems often visit the hospital for blood transfusion. Also Read – Speeding Jaguar crashes into Merc, 2 B’deshi bystanders killedMany others visit the outpatient departments of the hospital. Due to huge pressure of patients, children have to wait in queue for a long time which often becomes monotonous for them. Once the Park is constructed, those children can take a stroll in and around the park, spend some quality time with their parents enjoying the amusement rides which will be installed inside the park. The Park will be illuminated with various colourful lights. There will a big size water reservoir situated under the fountain. There are plans to set up a fountain inside the park as a part of the beautification drive at the hospital. Apart from developing a new one, some renovation works would be done at the existing park. In another significant move, the CMCH authorities have started the installation of an underground fire fighting system to check fire hazards at the hospital.A senior official of the hospital said: “The construction of the children’s park is expected to start later this year. The project will not only beautify the hospital campus but also be the reason of choice for the little children coming to the hospital from the far flung areas.”
Have you ever wondered if that lemon twist on top of your martini or a dollop of cream on the ‘daal makhani’ is anything more than a quirk? Celebrity Chef Vikas Kumar delves deeper into the world of garnishes and shares his insights.CHERRY ON TOP So really, why are we discussing garnishes, I mean aren’t there more pertinent culinary topics that need more focus and attention? Sure there might be, but for the moment, let me tell you a story. Once when I was working for a certain organisation as a Galley Chef, I was asked if I’d want to be the ‘garnish man’. And I was like, sure! It’s just garnish, like a cherry on the cake, right? Wrong. So the job of the garnish man was to prepare all the garnishes of all the dishes across the sections – we are talking about some 3000 meals, almost 20 dishes, all intricately prepared and the garnish was, well,’the cherry on the cake’ and had to be just perfect since it was the first visual that the guest will get of the dish and will make up his own judgements before actually tasting (or not tasting) the dish. Apparently, the garnish man himself had to be the proverbial cherry just discussed, and in terms of skills and speed had to be second to none in the kitchen. Also Read – Add new books to your shelfSo let’s then discuss the ubiquitous crowning glory of the food dishes, the garnish. WHY GARNISH Why indeed? To put it anecdotally, well why do we wear jewellery/ make up? To look good, complete in a way perhaps. I’d say, same with food. If good food is the foundation of genuine happiness, the garnish on that food is what entices you towards it, makes you want it more and provides the visual stimulus to appreciate a food prior to sinking your teeth in. Garnishes are usually in colours opposite to the colour of the main dish, and to that extent provide a burst of colour and liveliness to the food dish. Imagine a plate of pasta in white sauce, white cheese and cream sitting in front of you. Now imagine it with a bright green sprig of parsley, some bright red cherry tomato and a splash of gorgeous light green olive oil. Imagine the difference. Get it? Also Read – Over 2 hours screen time daily will make your kids impulsiveThe second and a very important reason for food garnishing is that the garnishes always enhance the flavour of the main dish and complements it in the overall taste profile. Think about lemon with fish, birista (deep fried onion) on top of biryani, pistachio on Gajar Halva or a drizzle of balsamic vinegar on a salad, all these enhance the flavour of the main dish and make it taste better. Another reason for food garnishing is for the purpose of identification of the ingredients of the dishes. You will find, at most times the garnish tells more about the dish. For example, garnishing a pineapple pastry with pineapple and cherry, a dollop of cream on a cream soup, some makkhan on daal makkhani,…well you get the idea. Stop salivating! Filling up a plate or a serving dish is also quite functional of garnishes and many times garnishes are used to make the dishes look more full and complete. This is specially true for dishes that are served in a buffet or on a dinner table. A pertinent example will be a Christmas Turkey which has so many garnish components that it makes the dish look really fancy and celebratory, ditto for a salad or a dessert. Indian Food Garnishes Well from our childhoods we have seen all our food dishes integrated with their garnishes to an extent that we have always considered them to be a part of the dish itself. Think our dals without the garlic and cumin tempering, our Halvas without the tiny sprinkling of crushed cardamom seeds or a plate of chholey without the chopped dhania or the ginger juliennes. I have always maintained that Indian food is by far the most advanced, balanced and varied of all culinary styles of the world and has always been ahead of its times. Let me give you some examples of how the food garnishes have become integral to our food culture that we don’t really think much of them but they do indeed tick all boxes to be a worthy garnish and serves its full purpose. So there obviously are millions of Indian dishes that I could table here but will stick to the best known and easily relatable by all. First, the very popular Pao Bhaji – do you realize that a dollop of half melted butter, the chopped onions and coriander, tomato, lemon all are essentially garnishes and yet you will find at least all these in all pao bhajis served anywhere in the country or the world. In Bengal they serve ‘Masala Muri’ a more pungent and humble cousin of the bhelpuri and you will almost always find it garnished with some peanuts, a slice of coconut and some sprouts, nobody really thinks much but classic garnishes look good, taste good and provide an interesting contrast to the main food item. Similarly, almost all Indian food items have inherent garnishing that gives the food complexity, texture and colour. The case in point is the huge Indian Thalis that are served with a multitude of dishes in small bowls or saucers, yet all these will almost always have their individual garnishes, often different from each other. RECIPE So I have been scratching my head as to which recipe to give that will do justice to a topic such as this. Obviously, I had to find a recipe where the garnish is highlighted and stands out. To that extent, I am giving the recipe for a French dish. In French cuisine, there are many dishes that are known by their garnishes and are distinguishable only based on that. The name of the dish is ‘French Onion Soup’ and is always served with a rather discernible garnish which is a large bread and cheese crouton. FRENCH ONION SOUPIngredients 100 g Butter 30 ml Olive oil 450 g Sliced onions 500ml Chicken/Beef /Vegetable stock 30 ml Red wine (optional) 1 g Dried thyme Salt and pepper to taste For the toast 2 slices French bread 2 slices cheddar cheese 20 g Grated Parmesan cheese Method Melt butter with olive oil in a stock pot on medium heat. Add onions, and cook on a medium flame until tender and translucent. Do not brown the onions. Add the stock, wine and thyme. Season with salt and pepper, and simmer for 30 minutes. Layer each slice of bread with a slice of cheese, and 1 tablespoon Parmesan cheese. Ladle the soup in warm bowls. Just before serving, place the toast on the soup and put under a hot salamander/grill until the cheese melts and bread turns toasty. Serve immediately.