ITW Hartness’ Post

Oooh la la a tasty solution! Workforce development, local seafood, sustainable tourism, and economic development? Read all about it and shoutout to Economic Development Alliance of Lincoln County!

From engineering school antics to brewing adventures, my journey has been anything but ordinary. Who knew my knack for blending projects with beer-related topics would lead me here? It all started with a beginner's course at the now-defunct Taberna do Vale: Cervejaria & Escola em BH, under the guidance of the legendary Felipe Viegas, who soon became a close friend. Fast forward through university, where I flirted with the idea of becoming a professional brewer. Life, however, had other plans. Job offers came knocking, and I found myself on a different path, chasing paychecks and building a diverse career. Yet, my love for brewing never waned. I tinkered with homebrewing, soaking up every drop of brewing science I could find. But after 15 years, I realized I was missing something—a sense of fulfillment. With a family to support and a craving for happiness and stability, I knew it was time for a change. So, at 36, I dusted off that old dream of becoming a brewer. It hasn't been smooth sailing, but determination has been my co-pilot. From a brief professional course at Instituto de la Cerveza Artesana to apprenticeships at Wylie Brewery and Ølgod Craft Beer Bar, each opportunity paved the way for my professional growth. And now, I'm diving headfirst into the brewing world. Currently, I'm soaking up knowledge at Brewlab, in one of the top brewing courses globally. Stay tuned for more updates on this incredible journey. If you've made it this far, you're in for the ride. Cheers! 🍻 #BrewingJourney #CraftBeerLife #BrewingPassion #CareerChange #BrewingEducation #BeerIndustry #BrewingDreams #BrewingCommunity #BrewingAdventure #BeerEducation

The #fridayfive -- five things I learned this week: 1. I'm a fan of the Savannah Bananas, the exhibition baseball team that has completely rethought the rules of baseball. Part of their ap-peel is their accessibility -- an article on the team in this month's United Airlines' Hemispheres magazine notes that the players interact with the fans before, during, and after the games (they also have more TikTok followers than the MLB). When 35% of consumers haven't eaten a single meal with a friend or family member in the past week, providing that human connection to consumers is more important than ever. In an age of kiosks and apps, how do you do it? 2. I keep seeing the new book Supercommunicators: How to Unlock the Secret Language of Connection mentioned in numerous magazines. While I haven't read it, I do like the idea that you should diagnose the type of conversation you're having. How many times have you thought you were having a friendly conversation, only to find out the other person wants to sell you something? Or you were venting about something that annoyed you to someone (an emotional conversation, according to the book), and they give you advice on what to do, which annoyed you even more (they were having a practical conversation)? 3. I'm strongly against unpaid internships, stages, etc. - they only exacerbate longstanding inequalities. That's why I was interested to read about Chef Evan Hennessey's stage program at his restaurant Stages, featured in the February issue of FSR. Instead of picking herbs in the corner, selected interns will sit down with guests for a meal at the beginning of the stage to talk and learn (an opportunity that is already rare), then they'll not only execute a multi-course tasting menu, but they'll take home half of the profits on the night it's presented. (https://lnkd.in/gZryzkdR) 4. I've always been a little skeptical of the concept of terroir, but maybe it's not the place that matters -- it's the bacteria. Researchers have found that the microbiome around tea plants can impact their flavor, and even the same varieties can taste very different depending on the microbes present nearby. (https://lnkd.in/girSZ-ew) 5. In the latest issue of Imbibe magazine, I learned cream cocktails rose to prominence in the early 1900s thanks to the popularity of the Alexander, and kept their popularity through Prohibition because they masked the taste of bad bootleg liquor. In the '60s and '70s they experienced a golden age, as drinks like the Grasshopper and Pink Squirrel rose to prominence, but they fell out of fashion as Americans grew more calorie conscious (in Maine, the White Russian is sometimes called the "Fat Ass in a Glass"). #connection #hospitality #communication #internships #research #tea #terroir #cocktails #menumatters #data

I am excited to share that I have completed my task-1 of wine quality predictions under the guidance of Mr. Sandip Gavit and TechnoHacks EduTech Official Task -1 : Wine quality predictions. Dataset Used : 🔗 https://lnkd.in/gKArcW9s About Dataset The two datasets are related to red and white variants of the Portuguese "Vinho Verde" wine. For more details, consult the reference [Cortez et al., 2009]. Due to privacy and logistic issues, only physicochemical (inputs) and sensory (the output) variables are available (e.g. there is no data about grape types, wine brand, wine selling price, etc.). These datasets can be viewed as classification or regression tasks. The classes are ordered and not balanced (e.g. there are much more normal wines than excellent or poor ones). #WineQualityPredictions. #TechnoHacksEduTech #sandipgavit #internship #MachineLearning

An excellent example of how a cold food offering at HAF can be nutritious. The long standing argument that the food at HAF must be hot is not founded on research findings. Often people have cited research comparing school packed lunches, prepared by parents, to school meals (that are subject to SFS). This is not the correct comparison within the context of HAF where the cold food options are prepared at HAF clubs. All food at HAF, whether hot or cold, should comply to SFS, and there is clear research evidence that cold lunches can be equally nutritious to hot meals. This is not to say that children and young people don't welcome a hot meal, especially when it is raining! But on very hot days, sitting down to a hot meal in the middle of activities is not always welcome. Rather, a hybrid model that builds on local assets and expertise to meet SFS should always be the priority to improve children's and young peoples dietary intake. Well done to Pam Noel MRSPH and team.

“The whole purpose of education is to turn mirrors into windows.” It is always exciting to see the new interns starting. Check out our two spring #2024 interns at Limestone University Dining by Sodexo. Watch the dining Instagram for all the great stuff happening this semester. #instagram #limestoneuniversity #studentengagement #sodexo #studentactivities #intern #sointernships #career #marketing #socialmediamarketing

Journey Through Time: JP's Adventures in the Spirits Industry and the Art of Armagnac What happens when you drive a German Shepherd and a minivan from Florida to Vermont for an internship that changes your life? My guest, Johnathan Page, fondly known as JP and the Minister of Time at Bhakta Spirits, shares his serendipitous journey into the spirits industry. Starting as an intern at Whistlepig in 2017, JP's story is filled with unexpected twists and turns riding shotgun with Raj Bhakta, the founder of Whistlepig and Bhakta Spirits and a force of nature in the spirits world.  JP was alongside Raj as he left Whistlepig, as he took time to find his next venture, and as he discovered the wonders of armagnac. Directing Raj and his partner Leo Gibson from place to place around Tenareze (including some good-natured joking), JP went from a trusted associate to a key figure in Bhakta Spirits' development. He - by his own admission - didn't see himself in the spirits industry. Yet hearing him talk both in person and in this interview, the passion shines. He loves telling stories and meeting new people, introducing them to spirits they never thought they'd try let alone hear about. Plus, his stories about Raj are chef's kiss.  Thanks everyone for listening, and thank you to JP for entering the Whiskey Ring! Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn Thanks to our Lead Sponsor, Black Button Distillery  Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram _________________________________________________________ If you haven’t joined the Patreon community yet, please consider doing so at https://lnkd.in/e9UJqg8c There are 2-3 more spots available at the $25/month bottle share club level.  If you haven’t yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  Bhakta Spirits Bhakta Spirits Website Bhakta Spirits Instagram Bhakta Spirits Facebook Bhakta Spirits YouTube Bhakta Spirits LinkedIn

NEW! Attention hiring managers! I'd like to announce a new staff training course: VIA 1 - Intro to Winegrowing. This 5-week short course begins on June 3rd. (See flyer below for details.) --- Vintners Institute is launching an online, 100% asynchronous staff training program wine industry workers. This program was designed for those that are new to the wine industry and are looking to cross train or simply gain a better technical understanding of growing, making and selling wine. Here's a quick overview of our Winegrowing Technology program: - VIA 1 - Intro to Winegrowing (provides a big picture view of the industry and career pathways) - Begins June 3rd - VIA 2 - Four Seasons of Grape Growing (Provides an introduction to viticulture) - VIA 3 - Seven Stages of Winemaking (Provides an introduction to winemaking) - VIA 4 - Selling With a Sense of Place (Provides an introduction to DTC and tasting room operations) These courses were created to help independent producers by improving access to good people in the labor force and strengthen mentorships in viticulture, winemaking and DTC leaders because you won't have to explain that in the wine industry: - "Spurs" are not for cowboys. - "Bungs" are for barrels. - "Racking Lees" is not a form of punishment. - "Spitting" is encouraged on the job. - "Punts" aren't for footballs. ;-) GinaLisa Tamayo Alison Smith-Story Sita Williams, M.A.

Successfully Completed The Project on Wine Quality Prediction & Classification 🍷🍷. The dataset was taken from kaggle.com. I'm truly glad to achieve this point where the accuracy is 100% for the prediction of wine Quality. TASK 02 Done ✅ CodeClause #dataanalysis #project #codeclause #wine #winequalityprediction #internship #Disclaimer : The findings and predictions in this project are based on historical data and do not guarantee quality of wines beyond the dataset.