Facebook Twitter Google+LinkedInPinterestWhatsApp57 illegal migrants captured in Nassau, Bahamas yesterday.#TurksandCaicos, December 12, 2017 – Providenciales – TCI law enforcers have managed to capture only one illegal Haitian after a landing last night in North West Providenciales. The peculiar thing about the Monday landing is that there is no vessel yet found, Magnetic Media is told. It is believed that 60 illegals managed to make it to shore in the breach last night. There is no information on the suspected landing on Sunday.Nearby Bahamas made an interception early Monday in Nassau where 57 illegals were caught. Three were children. On Sunday, in Inagua, a huge haul of cocaine was found on a Haitian boat; five Haitians, including the captain were arrested.The Royal Bahamas Defence Force was due to brief media today on the influx from Haiti; revealing that so far in 2017 1,100 illegal migrants have been apprehended with the help of Royal Bahamas Police, Bahamas Immigration and the US Coast Guard.#MagneticMediaNews#suspectedslooplandinginProvoHeader photo: NW Point beach Related Items: Facebook Twitter Google+LinkedInPinterestWhatsApp
Kolkata: The Indian Institute of Packaging (IIP) will take another two months to finalise packaging of honey and mustard sauce (kasundi) that will be introduced in tubes by West Bengal Khadi and Village Industries Board (WBKVIB).”We have received samples of both honey and mustard sauce from WBKVIB and are examining the same. We have received 200 sample packets of each and believe that their shelf lives can be retained for a reasonable period in packaged tubes. We are in the final stage of examination,” said Bidhan Das, deputy director, IIP Kolkata. The shelf lives of the two products will be mentioned clearly on the tubes that will be developed by IIP. Also Read – Rain batters Kolkata, cripples normal lifeIt may be mentioned that IIP was instrumental in developing the toothpaste-styled Nolen Gur tube more than two and a half years ago.The WBKVIB in last year’s December came up with a state-of-the-art common production centre (CPC) for Nolen Gur at Krishnaganj in Nadia district. The machine that was procured from Ahmedabad with an investment of around Rs 2.5 crore is presently packing jaggery in 30 tubes within a minute.”We have witnessed that if the machine works 8 hours a day, it can produce 14,400 such tubes in a day. If it works for 4 months, which is the usual time when date palm jaggery is available, it will shell out 14.4 lakh tubes. In the remaining period, the machine will be utilised in making tubes of honey and mustard sauce. This will ensure that the machine remain operational through out the year,” the official added. Also Read – Speeding Jaguar crashes into Mercedes car in Kolkata, 2 pedestrians killedNolen Gur tubes, which has a shelf life of 180 days, are available in 100 gm and 150 gm packs at the Biswa Bangla and Khadi stores in Kolkata and also with leading sweets chains. The price is Rs 50 for 100 gm and Rs 70 for 150 gm. Apart from domestic customers, Nolen Gur tubes are very much in demand among foreigners visiting the city. “We are hopeful that mustard sauce and honey will also have good demand,” said Mrityunjoy Bandyopadhyay, CEO of WBKVIB.
December 15, 2011 Tech-savvy: Chris Dilla of Bocktown Beer and Grill has embraced Tabbedout.Photos© David JohnsonBocktown Beer and Grill’s patrons have grown accustomed to change. The Pittsburgh full-service restaurant’s signature list of American craft beers rotates on a daily basis, exposing customers to a procession of new brews and guaranteeing Bocktown–and its clientele–doesn’t fall into a rut.”We call ourselves ‘The place where beer meets grill,'” says Chris Dilla, Bocktown’s founder and owner. “Other places don’t seem to have an interest in serving good beer, but we pull it all together. Our beers change every day, so our customers have to be the kind of people who want to explore something new.”Bocktown’s progressive attitude extends beyond its menu. Dilla is the epitome of the tech-savvy entrepreneur, rolling out a mobile-optimized version of the Bocktown website, actively leveraging Facebook, Twitter and foursquare, and even adding a scannable QR bar code to Bocktown’s take-home beer growler label. Now Bocktown is introducing Tabbedout, a mobile payment app that lets consumers open a bar tab, view their bill in real time and pay at their discretion, all via iPhone or Android smartphone.”We can get very busy–we get a lot of corporate guys in here for lunch, and they’re always in a hurry,” Dilla says. “Now when it’s time to go, you can pay up and get out of here whenever you like. You can even pay your tab before you get your food.”Here’s how it works: After downloading the free Tabbedout app, consumers enter their credit card information (stored on the device and secured with 256-bit AES encryption), select “nearby locations” to identify Tabbedout merchant partners and tap the “open a tab” option on arrival. Tabbedout then generates a unique five-digit code that patrons show to their server. The server will see a button matching the code within the bar’s point-of-sale system, connecting the bill directly to the guest’s smartphone. Patrons order as usual, and close out the check via Tabbedout when they’re ready. There’s no more handing off a credit card to waitstaff, or forgetting the card behind the bar.350 merchants in 100 cities are using tabbedout.Austin, Texas-based Tabbedout is the brainchild of co-founder and CEO Rick Orr, who previously co-founded WholeSecurity, a security software firm acquired by Symantec in 2005. The idea behind the app first came to Orr eight years ago while he waited 55 excruciating minutes to close out a restaurant bill. But it wasn’t until smartphones entered the mainstream that he translated his irritation into innovation. “Like today’s physical wallet, your phone is always on your person,” Orr says.But Tabbedout doesn’t only benefit harried patrons–according to Orr, the solution reduces friction for merchants and their staffers as well, because it eliminates time-consuming payment-processing chores and frees them up to focus on other tasks. “It takes four times longer to close a tab than it does to pour a drink,” Orr says. “We help you serve more drinks and clear more tables during peak hours.”Orr designed Tabbedout to integrate seamlessly and painlessly with existing POS technologies, requiring no additional hardware or new financial accounts. (The installation process requires about 20 minutes in all.) Because the app submits all payment information to the POS upfront, merchants are protected from dine-and-dash schemes, dead phone batteries and other potential wrinkles, and they can manually close a tab within the POS at any time. Tabbedout guarantees servers and bartenders a default tip amount (determined by the venue management) and offers patrons social media sharing, e-mail receipts and even a click-to-call option for local taxi companies in the event happy hour extends into the wee small hours.As of fall 2011, about 350 merchants in 100 U.S. cities had added Tabbedout to their menu. Costs vary from business to business, based on venue size, location and contract terms. Orr plans to expand the service in the months ahead, adding geo-targeted offers, loyalty programs and other mobile marketing efforts. “Tabbedout allows merchants to interact with their consumers in a more meaningful way,” he says. “Mobile payments are just a start.”Dilla raises her glass to Tabbedout. “The servers love it,” she says. “One of my servers said to me, ‘It’s great–now I don’t have to deal with paperwork, and I can spend more time engaging with the customers.’ There’s a lot of attractiveness to this method. And everybody’s already on their phones anyway. It’s just the way the world’s going.” Growing a business sometimes requires thinking outside the box. This story appears in the December 2011 issue of . Subscribe » Free Webinar | Sept. 9: The Entrepreneur’s Playbook for Going Global 4 min read Register Now »
February 28, 2017 Enroll Now for Free This hands-on workshop will give you the tools to authentically connect with an increasingly skeptical online audience. Free Workshop | August 28: Get Better Engagement and Build Trust With Customers Now 2 min read It’s been 45 years since anyone has traveled to the moon. On Dec. 7, 1972, NASA launched its final moon mission, making Apollo 17 crew members Eugene A. Cernan, Harrison H. Schmitt and Ronald E. Evans the last three members of a very select club.But if Elon Musk has his way, that will change soon.The SpaceX CEO announced yesterday that the company had been tapped to send two private citizens on a trip around the moon in 2018, which would bring the grand total of lunar travelers to 26. Related: Watch Elon Musk’s View of the SpaceX Falcon 9 Rocket LandingFly me to the moon … Okhttps://t.co/6QT8m5SHwn— Elon Musk (@elonmusk) February 27, 2017There is no word yet on who the intrepid explorers will be, but we’re guessing that they have pretty deep pockets, as SpaceX noted that the mystery duo has “paid a significant deposit” to make the mission possible. More information will be revealed provided the individuals pass the rigorous fitness and health tests.SpaceX isn’t doing this alone. The mission is part of its ongoing partnership with NASARelated: SpaceX Pushes Back Mars Mission TimelineThe company recently announced that it revised its Mars mission timeline, with the first robotic mission to the red planet on track to take place in 2020 rather than 2018. Earlier this month, SpaceX also conducted a successful launch and landing of its Falcon 9 rocket at Cape Canaveral and sent a supplies delivery to the International Space Station.The lunar travelers will be sent into space with the company’s Falcon Heavy rocket, which will have its first test flight this summer. Meanwhile, SpaceX will also test the spacecraft that it hopes will carry astronauts to the ISS in 2018 later this year.