Official commissioning ceremony of Russian nuclear-powered submarine SSN Nerpa (INS Chakra) leased to Indian Navy will be held on Apr 4, said a source in Indian defense ministry.Russia officially handed over the submarine to India in Jan 2012. According to the contract, Nerpa will serve in Indian Navy for 10 years. The contract costs over $900 mln, reports RIA Novosti.“Commissioning ceremony of leased Russian submarine Nerpa (renamed into INS Chakra in Indian Navy) will be conducted in Vishakhapatnam on April 4”, said the insider at the Defexpo India 2012 exhibition taking place in New Delhi.SSN Nerpa (K-152, Project 971, Schuka-B class) is a third-generation submarine; she was laid down at Amur Shipyard in 1991. Financing of the sub’s construction was frozen in mid-90’s.The submarine was completed only after India’s investments.Displacement is 8,140/12,770 tons; max speed is 30 knots; test depth is 600 meters; endurance is 100 days; crew is 73 men; armament includes four 533-mm and four 650-mm torpedo tubes.[mappress]Naval Today Staff , April 03, 2012; Image: navy View post tag: 4 View post tag: SSN View post tag: Indian View post tag: News by topic Back to overview,Home naval-today Nuclear Powered Submarine SSN Nerpa to Join Indian Navy on April 4 View post tag: Naval Nuclear Powered Submarine SSN Nerpa to Join Indian Navy on April 4 April 3, 2012 View post tag: join View post tag: nuclear View post tag: Navy View post tag: Powered View post tag: April View post tag: ON View post tag: ‘Nerpa’ Share this article Training & Education View post tag: submarine
It was an evening of raw and roll.More than 50 faculty members and guests gathered at the Harvard Faculty Club Thursday (Feb. 24) for “Fish Markets and the Art of Sushi Making,” a seminar and demonstration organized by the Office of the Provost.The event kicked off with Department of Anthropology Chair Ted Bestor giving a talk on Tsukiji, the largest fish market in the world. As the crowd munched on traditional Japanese foods such as mugwort soba noodles, sushi, and pickled vegetables, Bestor described the 400 species of seafood that pass through the market each day, and the stringent standards the traders there have for fish; they only take the best of the best.“No matter how good you think the tuna in Boston is, you have to realize when you eat tuna here that it’s been rejected,” Bestor joked. “That fish did not get into Harvard.”Later, Harvard University Hospitality and Dining Services (HUHDS) Director for Culinary Operations Martin Breslin and John Borgo, sushi chef at O-Bento in Waltham, led the group in a lesson on how to roll sushi and make dashi, a soup stock that is one of the foundations of Japanese cooking. Faculty were suddenly students as they spread nori sheets with rice and attempted to roll fish and avocado inside using straw mats.“It’s not bad,” said Subir Sachdev, a physics professor, as he tried a piece of the slightly misshapen, yet tasty, sushi roll that he’d made with his wife, Usha Pasi.“I wish there were more opportunities like this to meet people from other departments,” he said.The event was the latest in a series organized by the Office of Faculty Development and Diversity (FD&D), designed to periodically gather faculty members in one place and get them talking.“With scholarship increasingly cross-disciplinary, it’s more important than ever to bring faculty together from across the University,” said Liza Cariaga-Lo, assistant provost for faculty development and diversity. “And food is one of those universal things that people can bond over, regardless of their academic background.”This year, FD&D is also turning its focus to more local and sustainable food events by working with the HUHDS’ Food Literacy Project. For example, information on the Cape Ann Fresh Catch Community Supported Fishery was offered at Thursday’s event. Starting in March, the Gloucester-based organization will be dropping off fish at Kirkland and Oxford streets as part of the Harvard Farmers’ Market.Additional food-related events for faculty are planned for the spring, and the FD&D plans to add information to its website about CSA shares and local farmers’ markets. In April, the Office of the Provost and the Food Literacy Project will partner to offer “Eat, Drink and Be Healthy,” an event for faculty that will feature a conversation with Walter Willett, chairman of the Department of Nutrition and Fredrick Stare Professor of Epidemiology and Nutrition at the Harvard School of Public Health, and renowned cook book author Mollie Katzen.
It could even be crowned earlier, if Atalanta loses at AC Milan on Friday and Inter fails to win at Genoa on Saturday.The points could prove crucial for Udinese as it went seven points clear of the relegation zone, with three rounds remaining.Juventus knew a victory at Udinese would secure the title as the Bianconeri hold the tiebreaker over Atalanta courtesy of a better head-to-head record.It seemed to be going to plan for Juventus when it took the lead three minutes before halftime. A defensive header out came straight to De Ligt and he took one touch before firing powerfully into the bottom left corner.However, Nestorovski leveled seven minutes after the restart when he headed in Ken Sema’s cross. Both sides struggled to create clear scoring opportunities but, just as it seemed headed for a draw, Fofana burst downfield from near the halfway line and slotted past Wojciech Szczęsny.___More AP soccer https://apnews.com/Soccer and https://twitter.com/AP_Sports Associated Press July 23, 2020 Share This StoryFacebookTwitteremailPrintLinkedinRedditMILAN (AP) — Juventus missed a chance to clinch a record-extending ninth straight Italian league title as it lost 2-1 at relegation-threatened Udinese on Thursday.Ilija Nestorovski canceled out Matthijs de Ligt’s opener and Seko Fofana grabbed the winner in stoppage time to keep Juve’s celebrations on ice.Juventus remained six points clear of second-place Atalanta and can secure the title with a win over Sampdoria on Sunday. Juventus loses 2-1 at Udinese, fails to secure Serie A title