PB 80–91–1 Winter 1991 Vol. 4, No. 1
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Armor, July-August 1993 Edition
It‘s always inspiring for me to discover how an Army, and as a nation. And it is in the many people outside of active duty, national spirit of finding a better way that we feature guard, and reservists like to talk tanks. I can articles on call for fire, field trains security, be on-post, off-post, or at the post office, and and maneuver sketches among others. The once people find out what I do, they can’t historical articles herein provide balance and wait to share their views on armored warfare help us quantify our lessons learned. The or the latest in combat vehicle development. overview on Yugoslavia will set the scene for Sometimes their comments lead to a story for what promises to be a benchmark story com- ARMOR, often times not, but I always come ing in the September-October ARMOR - an away from the discussion edified. I’ve been in eyewitness to a tank battle in the Balkans. this job a year now, and I’ve heard every- So, we martial descendants of St. George thing from, “We need to up-gun the AI,” to keep sharpening our sword and polishing our “I’ve got this idea for how to armor as we await the next make a tank float on a challenge. And while there cushion of air ...” is no hunger for battle in Some of those notions the eyes of those who have about tank design crystal- truly seen it, there is a glint ized recently with our Tank of certainty that it will come Design Contest, sponsored nonetheless. -
Product Catalogue
PRODUCT CATALOGUE With our new gastronomy Made in Italy 060006545 ASPARAGI SURG. 060007129 CARCIOFI A VERDI MEDI KG.1 SURG. SPICCHI SURG. KG.4X2,5 020 - FROZEN VEGETABLE £6,60 KG £5,15 KG Vat 0 % Vat 0 % Case 10 KG Case 10 KG Unit 1 KG Unit 2,5 KG 050204260 FRIARIELLI 060008515 FUNGHI 060005306 FUNGHI PORCINI FOGLIA A FOGLIA 5X1 SURG. GRANMISTO 10% PORCINI CUBETTI KG.1 CONG. SURG. £2,86 KG £4,23 KG £10,06 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 6 KG Case 6 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006562 FUNGHI PORCINI 050201050 FUNGHI PORCINI 060006564 MELANZANE INTERI KG.1 SURG. LAMINA KG.1 CONG. GRIGLIATE SURG.KG.5X1 £13,06 KG £17,50 KG £4,27 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 4 KG Case 5 KG Unit 1 KG Unit 1 KG Unit 1 KG 060006955 PAREN 060003666 PAREN PEPERONI 060003568 PAREN PISELLI MINESTRONE 10 GRIGLIATI SURG.5X1 FINI EXTRA SURG.4X2,5 VERD.SURG.4X2,5 £2,20 KG £5,35 KG £3,17 KG Vat 0 % Vat 0 % Vat 0 % Case 10 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060000395 PAREN VERDURE 060008224 PAREN ZUCCHINE 060007457 PAREN ZUCCHINE PASTELLATE KG.2,5 CONG. GRIGLIATE SURG.5X1 PASTELLATE SURG. 4X2,5 £6,85 KG £4,79 KG £4,91 KG Vat 0 % Vat 0 % Vat 0 % Case 5 KG Case 5 KG Case 10 KG Unit 2,5 KG Unit 1 KG Unit 2,5 KG 060009022 PATATE 050205344 PATATE STAY 060003689 SPINACI foglia a CROCCHETTE CILIN. -
The Liberty Champion, Volume 15, Issue 1)
Scholars Crossing 1997 -- 1998 Liberty University School Newspaper 8-26-1997 08-26-97 (The Liberty Champion, Volume 15, Issue 1) Follow this and additional works at: https://digitalcommons.liberty.edu/paper_97_98 Recommended Citation "08-26-97 (The Liberty Champion, Volume 15, Issue 1)" (1997). 1997 -- 1998. 1. https://digitalcommons.liberty.edu/paper_97_98/1 This Article is brought to you for free and open access by the Liberty University School Newspaper at Scholars Crossing. It has been accepted for inclusion in 1997 -- 1998 by an authorized administrator of Scholars Crossing. For more information, please contact [email protected]. Life . Review of summer missions trips Sports: Liberty fall sports previews Liberty University, Lynchburg, Va. Tuesday, August 26, 1997 Vol. 15, No. 1 CHANGING OF THE GUARD Borek is faced with the significant task of meeting cation in a Christian environment," Borek said. SACS educational and financial requirements. "There are some things that other institutions will New President After being put on a one-year probation by SACS, be able to do better than Liberty University. But LU has until September 15, to turn in reports. our academic progress (will be)... number one or defines higher Next, a Visiting Committee will visit the campus in well know why it's not." October to assess the institution and where it There have been numerous meetings with the education in a stands in respect to their recommendations. faculty and staff in order to gather input and then Finally, a decision will be given in December per develop and implement a balanced budget, to Christian taining to LU's academic status. -
Our Appetizers Create Your Own Pizza
ORDER ONLINE FOR OUR BEST DEALS! OUR FRESH SALADS OUR FRESH CALZONES OUR APPETIZERS All our salads start with crisp, fresh chopped mixed greens. Cristy’s partners with local farmers to include Take your pizza, fold it over, and enjoy it! Our delicious pizza turnovers: locally grown produce when seasonally available. a small pizza dough, sweet & tangy tomato sauce, provolone, and your choice of fillings. Brushed with our special garlic butter and parmesan sauce. Baked to perfection! CLUCKERS 6.95 NIBBLERZ 6.95 (10PC) Pizza Nibblerz Enough to make the most hungry of Pizza, one small bite at a time. Your GRILLED CHICKEN HOUSE SALAD patrons full. Over one-half pound of choice of either pepperoni or just CRISTY’S CREATE YOUR OWN VEGGIE 7.75 Straight from the heart of our kitchen. boneless chicken bites, breaded and cheese rolled into bite-sized morsels FOUR CHEESE SALAD 7.95 Choose from your favorite pizza Hey, just because it’s full of greens Tomato, bacon and provolone cheese CLASSIC 7.75 baked served with ranch, blue brushed with our special garlic butter House Salad toppings doesn’t mean it can’t be enjoyed GARLIC BREAD 3.95 Grilled to perfection chicken breast with croutons and your choice of Keep your classic Cristy’s Pizza tight cheese, BBQ, hot sauce, or honey and parmesan sauce and served like a calzone! Provolone, tomato, Nine inches of beautiful Italian roll sitting atop a bed of tomato, cucumber, dressing on the side. and all to yourself! Provolone, ham, 1 Filling 6.25 dijon dipping sauce. -
Basic Branches of the United States Army Basic Branch Information After
Basic Branches of the United States Army Basic Branch Information After graduation from ROTC Advanced Camp and before commissioning, cadets make the most important decision of their emerging Army career which branch to serve in. The reasons for choosing a branch are varied and personal. The choice can based on the desire to use the academic credentials gained while at school or simply a desire to do something exciting. The 16 basic branches available to cadets are all important to the total Army force and each cannot function without the other. Adjutant General To plan, develop, and direct systems for managing the Army's personnel, administrative, and Army band systems. These systems impact on unit readiness, morale, and soldier career satisfaction, and cover the life cycle management of all Army personnel. Air Defense Artillery The primary mission will be to protect the force and critical tactical and geopolitical assets. This important task is made especially challenging by the evolution of modern tactical ballistic missiles, unmanned aerial vehicles and aircraft. Armor/Cavalry The heritage and spirit of the United States Calvary lives today in Armor. And although the horse has been replaced by 60 tons of steel driven by 1,500HP engine, the dash and daring of the Horse Calvary still reside in Armor. Today, the Armor branch of the Army (which includes Armored Calvary), is one of the Army's most versatile combat arms. It’s continually evolving to meet worldwide challenges and potential threats. Aviation One of the most exciting and capable elements of the Combined Arms Team. As the only branch of the Army that operates in the third dimension of the battlefield, Aviation plays a key role by performing a wide range of missions under diverse conditions. -
The Columbian Exchange: a History of Disease, Food, and Ideas
Journal of Economic Perspectives—Volume 24, Number 2—Spring 2010—Pages 163–188 The Columbian Exchange: A History of Disease, Food, and Ideas Nathan Nunn and Nancy Qian he Columbian Exchange refers to the exchange of diseases, ideas, food crops, and populations between the New World and the Old World T following the voyage to the Americas by Christo Christopher pher Columbus in 1492. The Old World—by which we mean not just Europe, but the entire Eastern Hemisphere—gained from the Columbian Exchange in a number of ways. Discov-Discov- eries of new supplies of metals are perhaps the best known. But the Old World also gained new staple crops, such as potatoes, sweet potatoes, maize, and cassava. Less calorie-intensive foods, such as tomatoes, chili peppers, cacao, peanuts, and pineap pineap-- ples were also introduced, and are now culinary centerpieces in many Old World countries, namely Italy, Greece, and other Mediterranean countries (tomatoes), India and Korea (chili peppers), Hungary (paprika, made from chili peppers), and Malaysia and Thailand (chili peppers, peanuts, and pineapples). Tobacco, another New World crop, was so universally adopted that it came to be used as a substitute for currency in many parts of the world. The exchange also drastically increased the availability of many Old World crops, such as sugar and coffee, which were particularly well-suited for the soils of the New World. The exchange not only brought gains, but also losses. European contact enabled the transmission of diseases to previously isolated communities, which ■ Nathan Nunn is an Assistant Professor of Economics, Harvard University, Cambridge, Massachusetts. -
May COCA NEWSLETTER 2020
Recipe: Beetroot and Lockdown Life Blue cheese Pastry Experiencing lockdown during this pandemic on Ingredients: our farm, in the middle of nature is the best place 200g of boiled Beetroots to be. Crops are growing, our Welsh Black 150g of Blue Cheese Suckler cows are giving birth and ducks are Premade Puff Pastry Your May 1 egg for glazing being hatched from an incubator (adopting the Instructions: grandchildren as parents following them 1. Boil the beetroots and cut into rounds and everywhere). However, we still miss the close COCA Newsletter cut cheese into 1cm cubes. connection with friends, visits to The Royal 2. Pre-heat oven - electric 180 degrees, George and listening to the ukulele band with brought to you by the ESC volunteers Marta and Mireia gas oven 7. and WWOOF volunteer Izzy. 3. Roll out pastry, cut in half. the volunteers. Vegetables in the field have 4. Place the beetroot on one half of the been slow growing because of the dry weather, pastry. Leaving a 1.5cm border. Add but we are committed to continuously providing cheese on top of the beetroots. 5. Cut the other half of the pastry into good food to our members. horizontal 1cm spaced cuts. Leave 1.5cm border. Place this half of pastry onto the other and close off the edges. 6. Whisk egg and cover over the top. Then cook for 15/20 mins until the pastry is golden. Pictured here are the girls and Tilly and Billy. We spent a morning planting 25 different kinds of ancient corn, supplied to us from the IBERS department of Aberystwyth University. -
Tribal Ways of War: Combat Branch Conceptualizations of Warfare in the United States Army, 1983 - 1999
University of Calgary PRISM: University of Calgary's Digital Repository Graduate Studies The Vault: Electronic Theses and Dissertations 2017 Tribal Ways of War: Combat Branch Conceptualizations of Warfare in the United States Army, 1983 - 1999 Stephenson, Harris Stephenson, H. (2017). Tribal Ways of War: Combat Branch Conceptualizations of Warfare in the United States Army, 1983 - 1999 (Unpublished master's thesis). University of Calgary, Calgary, AB. doi:10.11575/PRISM/28527 http://hdl.handle.net/11023/3700 master thesis University of Calgary graduate students retain copyright ownership and moral rights for their thesis. You may use this material in any way that is permitted by the Copyright Act or through licensing that has been assigned to the document. For uses that are not allowable under copyright legislation or licensing, you are required to seek permission. Downloaded from PRISM: https://prism.ucalgary.ca UNIVERSITY OF CALGARY Tribal Ways of War: Combat Branch Conceptualizations of Warfare in the United States Army, 1983 – 1999 by Harris Robinson Stephenson A THESIS SUBMITTED TO THE FACULTY OF GRADUATE STUDIES IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF STRATEGIC STUDIES GRADUATE PROGRAM IN MILITARY AND STRATEGIC STUDIES CALGARY, ALBERTA APRIL, 2017 © Harris Robinson Stephenson 2017 Abstract: This thesis addresses the questions: how did the three primary combat branches, or tribes, of the United States Army – the Infantry, Armor, and Artillery – conceptualize warfare from 1983 to 1999? Additionally, how does that relate to the Army’s military culture, and strategic environment? Primary research of the Infantry, Armor, and Artillery’s professional journals is used to understand how intra-organizational units’ conceptualizations of warfare related and interacted with the international system, the American national security apparatus, and the Army’s military culture. -
Pdf 33497.Pdf
The Professional Bulletin of the Armor Branch, Headquarters, Department of the Army, PB 17-15-4 Editor in Chief Features LISA ALLEY 8 Combined-Arms Gunnery: Restoring the Fundamentals LTG Michael S. Tucker Commandant 12 Mount, Saddle, Soldier: Overcoming a Decade of Concierge Maintenance BG SCOTT McKEAN LTC Jeffrey Paine and MAJ Lance Leonard 17 Forward-Support Company Employment in a Decisive-Action Environment ARMOR (ISSN 0004-2420) is published quarterly by the LTC C.J. King Jr. and MAJ Chris Dempsey U.S. Army Armor School, McGinnis-Wickam Hall (Bldg. 22 Training to Win in a Complex and Uncertain World 4), Suite W142, 1 Karker Street, Fort Benning, GA 31905. BG Joseph M. Martin, COL David S. Cannon and LTC Christopher W. Hartline Disclaimers: The information contained in ARMOR rep- 32 Unified Land Operations in 2040 – Autonomy-Enabled Platoon-Level Missions resents the professional opinions of the authors and does Retired COL Michael N. Smith, retired COL R. Craig Effinger III and Dr. Paul D. Rogers not necessarily reflect the official Army, U.S. Army Train- ing and Doctrine Command or U.S. Army Armor School 43 Mission Command on the Move position, nor does it change or supersede any informa- MAJ Adam R. Brady, LTC Tommy L. Cardone and CPT Edwin C. den Harder tion presented in other official Army publications. 47 Mission-Command Culture: A Leader-Subordinate Contract Manuscripts and their accompanying figures become gov- LTC Chad R. Foster ernment property and public domain upon receipt in AR- 50 Mission Command and Mental Block: Why the Army Won’t Adopt a True Mission- MOR editorial offices. -
V Corps Public Affairs News Release
V Corps Public Affairs News Release For more information, contact: Maj. Rich Spiegel/Hilde Patton DSN 314.370.5812/16 Civ. 49(0)6221.57.5812/16 Email: Richard [email protected] Email: [email protected] For Immediate Release: V Corps Commander nominated for Pentagon position Heidelberg, Germany (July 26, 2007) -- Secretary of Defense Robert M. Gates announced yesterday that the President has nominated Lt. Gen. James D. Thurman, commander of V Corps here, to become the Deputy Chief of Staff, G-3/5/7, U.S. Army, Washington, D.C. The nomination has to be confirmed by the U.S. Senate. General Thurman has been commander of V Corps since January this year. V Corps serves the U.S. European Command and is the United States Army's only forward-deployed corps headquarters. With more than 25,000 soldiers and civilians, V Corps is the Army's contingency force for European and Central Command missions and stands ready to deploy from its bases in Europe to Central and Eastern Europe, the Mediterranean, Africa, the Middle East and the Persian Gulf. During his command, Thurman used his experience gained during command in Iraq to improve readiness and training of deploying units. He was also instrumental in starting the transformation of the current military structures to create an operational corps-level joint deployable headquarters. If confirmed by the Senate, Thurman will be leaving Germany to head the Army G-3/5/7 which has the Army General Staff responsibility for strategy formulation, overall force development, individual and unit training policy, the functional aspects of strategic and tactical command and control systems, nuclear and chemical matters, and establishing requirements and priorities for the employment and sustenance of Army forces. -
Горячие Блюда / Main Courses
/ restourant Baku Холодный борщ 220 Cold borsch 290.00 Классический холодный борщ с отварным языком и перепелиным яйцом / Сlassic borsch with boiled tongue and quail egg Овдух / Ovdukh 220 210.00 Xолодный азербайджанский суп из айрана, свежих огурцов, базилика, красного и зелёного лука / Cold azeri soup made of airan, fresh cucumbers, basil, red and green onion Окрошка / Okroshka 350/30 290.00 Долма летнего сезона 450/1 Summer dolma 550.00 Бакинские баклажаны, помидоры, перец «Ласточка», фаршированные нежным фаршем из баранины и говядины с зеленью Azeri aubergines, tomatoes, paprika, s t u ff e d w i t h m i n c e d m u t t o n a n d v e a l Зелёный салат с сыром маскарпоне и свежей клубникой 210/1 Green salad with mascarpone 320.00 cheese and fresh strawberries Жаренный молодой картофель с вешенками и зеленью / Fried potatoes with oyster mushrooms and greens 320/40/30 310.00 Летнее предложение / Summer menu Клубника со сливками 130/30/1 Strawberries and cream 250.00 Томаты и моцарелла 100/100 Tomatoes and mozzarella 390.00 Клубничный суп с ванильным 250/30/1 Пеппероната 280/1 мороженным / Strawberry soup with vanilla ice cream 290.00 Pepperonata 490.00 Сицилианское овощное рагу с базиликом и соусом неаполитано / Sicilian vegetable stew with basil cream sauce and neapolitano Лимонад / Lemonade Базилик 1000 Basil 600.00 Тархун 1000 Tarragon 600.00 Мята и лайм 1000 Mint and lime 600.00 Летнее предложение / Summer menu Ассорти из бакинских солений 350 Baku pickles assortment 370.00 Ассорти из зелени 100/30 Assorted greens 290.00 Овощи свежие -
Thank You for Sharing the Flavours of the Mediterranean With
T A P A S TO SHARE “RESERVA PERSONAL” SKIPPER-STYLE ACORN-FED IBERIAN HAM “PATATAS BRAVAS” . with toasted coca bread, garland tomato and 8,00 extra virgin olive oil. 26,00 | ½ Ration: 14,00 SPRING ROLL WITH FRESH TUNA and an aromatic vinaigrette. AIRY, MEDITERRANEAN-STYLE 13,00 “MOLLETE” BREAD with mozzarella bocconcini, tomato purée, TWO-TEXTURED OCTOPUS asparagus and black olive tapenade. with marinara sauce and 6,00 plankton mayonnaise. 12,00 AUBERGINE MILLE-FEUILLE with anchovies marinated in red fruits, escalivada preserve and glazed pear. GARLIC PRAWNS . 8,00 14,00 GLASS OF TRADITIONAL GAZPACHO RED PRAWNS FROM BLANES with shredded crab, strawberries and baked in salt. extra virgin olive oil. 10,00 / 50gr. 5,00 GYOZAS STUFFED RUSSIAN SALAD COCOON with smoked beef ribs. with prawns and crispy liquid olives. 8,00 6,00 SPANISH OMELETTE SAVOURY MACAROONS with Iberian ham. Thank you for sharing with foie gras and green pistachio. 9,00 5,00 the flavours of the Mediterranean with us. SKEWER OF CHICKEN WINGS TOASTED COCA BREAD marinated in our special sauce. We hope to see you soon. with garland tomato and 12,00 extra virgin olive oil. 3,00 MINI COCA PASTRY PIZZA CUBED LOBSTER with “Tou dels Til·lers” cheese, salted CROQUETTES avocado and summer truffle. 8,00 8,00 Some of our dishes may contain allergens. If you suffer an allergy or intolerance please consult your server. Gluten-free bread is available. TAPAS TASTING SESSION SignatureLuxChefs “Reserva Personal” acorn-fed Iberian ham with toasted coca bread, garland tomato and extra virgin olive oil, Aubergine mille-feuille with anchovies marinated in red fruits, Savoury macaroons with foie gras and green pistachio.