unless indeed they call an accomplished speaker the man who speaks the truth.

he does set uphuman reason in his own person as the final arbiter of what is right and wrong,

APOLOGYTranslated by G.M.A. Grube

feature an Irish giant named Finn or Fionn. Both are the same and they are based on the warrior Fionn Mac Cumhaill.

led to the creation of the magnificent Giants Causeway.

It features a giant named Fionn Mac Cumhaill (aka Finn McCool) and it tells the story of his battle with a Scottish giant, named Benandonner.

The game ends, and on his way out, the delivery guy runs into a woman from church, or who used to be from church, whom he hasn’t seen in 10 years, who sings like an angel. They catch up for half an hour. Fareed tells me, “Knoxville is kind of frozen in time, sometimes.” As I head back downtown, I try to take in all that is new along this once-familiar stretch of the major highway. It’s hard; there is so much, but it’s all just drive-thrus and big box stores and payday loan shacks. We’ve lost so many of our neighborhood institutions and icons, but I do notice one absence that’s heartening. Down from the Walmart, there used to be a Quizno’s, where so many of us South Knoxvillians first cut our tender mouths on toasted subs in the late 1990s. It has closed, but the Korner Market has not. The Bi-Lo has not, the Handy Dandy has not. We’ve still got the White Star and Victor’s Lakeview and Jacob’s and Sam & Jerry’s. I am proud to think, at least in this matter, us soft-bread-lovin’ hillbillies have made ourselves heard, loud and clear.

There’s an important UT basketball game on the television mounted above the iced-tea pitchers, and I post up at the counter to watch with Nasser. A delivery guy blusters in with a bag-in-a-box on his shoulder, hastily installs it below the soda fountain and joins us to watch the rest of the game. For the next hour, the door barely swings — it feels like all of Knoxville is holding its breath this afternoon, hoping for a big win. A handful of people come in to buy beer, cigs, a Powerball ticket. A kid drops by and asks Fareed if he knows how traveler’s checks work; he gives him an unimpressed look and sends him to Walmart. At the half, Fareed brings me behind the counter and shows me exactly how to work the steamers. Cranking the pump-handle does not, as I once imagined, pressurize anything. It’s just as simple as the manual suggests. A third of an ounce of distilled water sprays onto a hot plate, and steam floats up through some holes and into a hoagie.

A lightly accented greeting pulls me out of the sixth dimension, and I try to be normal as I introduce myself to the man behind the counter. Faye is retired, mostly. Fareed Nasser bought the place in 2010, but Faye still comes in from time to time, to  boss Fareed around. “She’s a good cook and a good person,” he says when I ask about her. “But … she’s like Larry David. She says what’s on her mind!” He thinks for a minute, starts laughing at the comparison. “But she’s not as funny.” Fareed is funny, and he catches me up on the last 15 years of neighborhood happenings without much prompting: Most everybody around here’s getting old, we think the Vols might really make it to the Final Four this year, one time the underground gas tank in the parking lot exploded and pieces landed half a mile away. He’s rearranged the floor plan, ditched the groceries and added tables. There are glossy orange-and-white menus and a dry-erase board with specials. When he drops a basket into the fryer loaded with the same flat, mealy fries I remember disliking but always ordering anyway, I’m suddenly, stupidly saddened that the smell of commingled hot grease and cigarette smoke is a thing of the past.

when I revisit the neighborhood for the first time in a decade, the Korner Market still sits down the hill and around the curve from my childhood home, thrumming neon and fluorescence into the early winter darkness. I push the door open, the bell clangs, and I’m hit with that same old smell of scrubbed-down, Marlboro-glazed linoleum. There’s a sweetness, and a whoosh, and it’s me and my sister, two sticky-fingered baby ghosts pushing past me, scampering out into the evening buzz of cicadas, our mouths crammed full of Bubblicious. I twist around, expecting to see the high crown of my grandfather’s mesh cap as he waits for us in the parking lot, or the beat-up purple Saturn I drove as a teenager winking its one headlight, ticking as the little engine cools. Back inside, an awkward 13-year-old me winces as she peels her bare legs off one of the vinyl stools fixed along the counter; the 21-year-old heaves a sweating sixer of High Life proudly up to the register. In this abruptly flooded plane of memory, it is always summer, and every me exists at once.

I wouldn’t touch vegetables as a child. But as an adult of distinguished taste, who now only eats gas station food sometimes, I will argue (at truly exhausting length, if beer is involved) that adding cold lettuce and tomato only interrupts the warm and perfectly mushy meld of meat, cheese, and condiments.

My high-school best friend pointed out that part of the appeal of the whole thing is that hoagies are prepared exactly the same no matter where you get one, and she’s right. My stepdad likes steamed pastrami; my cousin dips his sandwich, bite by bite, in ranch dressing. My ex-boyfriend’s sister gave me the name of the guy who operates the deli in the gas station near her childhood home in Blount County, just in case. Several of my 9-to-5 gal-pals now only eat hoagies on hangover days, ascribing a special revitalizing quality to rehashing the previous night over meat and cheese you barely have to chew.

Although he is more restrained in his criticism, UT professor James Plank has maintained a webpage roundly denouncing steamed sandwiches from an anthropological perspective for at least 20 years. Plank came from Delaware and was shocked upon his arrival in Knoxville to realize they only make the subs he likes best in the place where he came from.“The main hindrance is that local culture seems to encourage steaming the sandwich. … Why? … Maybe [because of] a lack of Italians? I don't know. … It turns the bread into amorphous goo and the lettuce into mush.” The highest honor on Jim’s list of Knoxville sub shops “worth repeat business” goes to Jersey Mike’s; this is where Jim loses me. Peter Lanois, who earlier shared his expertise regarding fire suppression systems, also came to Knoxville from the Northeast, where, as he says, “they have some sandwiches and feel strongly about them.” Like so many others, he is not sure about the specifics of the first steamed hoagie he ate, but he is sure he was in college at UT, he is pretty sure it was after midnight, and he is definitely sure it confused him. “Hot subs were baked in my world — hearth, pizza oven, whatever. I just couldn’t understand. I had never seen such a thing as this ‘wet sub.’ So humid.” Lanois, however, gets brownie points for reassuring me he doesn’t necessarily dislike steamed sandwiches — they’ve just served as a lifelong touchstone for a somewhat bewildered nostalgia. After all, where the hell but Vic & Bill’s Rock and Roll Deli (“the Rock and Roll” is colloquial) could you get a tallboy and a hoagie, see a sweaty punk show, then get the full breakfast that you’d desperately need a few hours later? (The punk history of Vic and Bill’s is a fascinating aside; in the mid-1980s, shows advertised included Black Flag, the Dead Kennedys, and Suicidal Tendencies.)Tom Bayless, Nashville chef and steamed-sandwich apologist, offers a counterpoint just as punchy: “Toasted sandwiches have names, like BLT, Patty Melt, Club, Rueben, Cuban. Only bougie sociopaths order nameless toasted sandwiches, and the toasted sub sandwich is an abomination of the human spirit. A simulacrum. Suspect those who suggest.”Let’s not get lost in the kerfuffle.

David says, “This bread is not made for cold. It’s made to be steamed. It’s a tougher bread, so that you can steam it.” He has a few folks he can recognize by their telephone voices, regularly hollering on the other end of the line: “Steam the hell out of that thing! I want it good and soggy!” Others ask for the cheese to hardly be melted, the sandwich just barely warm.

When you poke around Knoxville asking about Fresh-O-Matics, one singular, mythical figure rises above the chatter, again and again: Gene Kitts. If today’s pump-handle devotees resemble that loose cadre of folks who keep old German diesels running on swapped parts and 50 years of healthful grime, Kitts is the guy with the garage full of dead-stock odds and ends, the guy you call when you’ve got problems too big for your own ingenuity. He’s the one, and, these days, he’s the only one. His company is Kitts Carbonation Service, but no one can really remember a time when he worked on soda fountains, or draught lines, or anything but Fresh-O-Matics. If you can manage to get your hands on three steamers that don’t work, he can turn them into two that do, and you’re in business. He covers all of Knox County, of course, but he also has a confirmed presence in Sevier, Union, and Blount counties. I wouldn’t be surprised if the few folks still steaming in Johnson City and Kingsport make the two-hour drive to him for repairs.

I spoke with several civilian enthusiasts — including both my father and stepfather — who have put years of casual browsing into trying to track down old models on eBay for home use.

Peter Lanois, a former chef who went to UT in the ’80s, laid out the basics of commercial kitchen economics for me: From at least the 1950s onward, to operate a flat-top grill, pizza oven, or even a deep fryer, a kitchen needed an industrial ventilation hood with a fire suppression system. Today, the ballpark price of such a system is around $1,000 per linear foot, with the average hood 10-14 feet long. Add this to the initial cost of those larger appliances, and your minimum equipment cost is well into the five-digit realm — most likely implausible for a mid-century immigrant start-up and definitely implausible for a neighborhood convenience-store owner today, already fighting the battle against grocery, gas-station, and fast-food chains. On the other hand, Lanois said, “the sandwich steamer was a [relatively] cheap and non-regulatory solution to traditional baked subs.” A Fresh-O-Matic, a slicer

Nowadays, the Fresh-O-Matic is sold as a thing to “re-therm” food, commercial-kitchen shorthand that brings to mind a “Star Trek”-style futurism reflected in the early aesthetics of the appliance. I could find only a handful of photographs of older models. The first Fresh-O-Matic had rounded corners and a spunky atomic font; an update I imagine occurred in the ’70s produced steamers that look like station wagons, complete with wood paneling and Fresh-O-Matic spelled in elegant Oldsmobile cursive. The last update before a drastic modern redesign brought machines that look like squat little robots. There are still quite a few of these later models kicking around, but most are a little scuffed up and would look more at home alongside WALL-E than aboard the Starship Enterprise. Until recently, a pump handle controlled the steam action. In the last 15 years, a push-button replaced the handle. (I haven’t been able to date the makeover that included the switch to push-button. The best clue I’ve found is the cover of a user manual dated 2014 announcing, “This is not your father’s Fresh-O-Matic!” and heralding updates. However, the cover does not point out the button explicitly as an update; it only promises the steamer button will now prevent flooding of the hot plate.)

As I’m eating and thinking, a woman with a slight hitch in her get-along and a voice like a country-fried Fran Drescher comes in. She and Dennis greet each other like high school sweethearts, and she quickly thanks Jesus for Parton’s still being open at this hour of the afternoon. She tells Dennis that even though she lives an hour away in Strawberry Plains, he’s the only one she trusts not to over-steam her hoagie. She tells him about her new grandbaby then fascinatingly segues into a recollection about the first time she saw a calf being born — its wobbly legs and saucer-sized eyes, the wonder and purity and heart-stopping thrill of it all. She leaves with two turkey and hot pepper in a sack, and I’m left to try to reconcile this conversation with the steady stream of tourist cars rolling by on the Parkway a few feet from where I sit. I guess even in Gatlinburg, people just need a place to go. Somewhere to talk a little, to hand out blessings and to get something good to eat — maybe even some pound cake to take back to the house.

I ask him if he thinks anyone will take over when he’s ready to retire. He doesn’t, really. His nephew isn’t interested, and he never had employees or children. He intends to keep making sandwiches in this shop, just him and the Lord, until one of them decides Dennis is done making sandwiches. “My customers,” he says, “if they love and enjoy this place, they’ll pray for me, and we’ll make it to 50 years.” I take to a booth in the corner with my ham and swiss on dark with mayo. It’s a cold, gray day, and the glow of slow-moving taillights through the steamy windows makes the shop feel especially cozy.  There is something holy in the humility of this place, in the work, in being uncorrupted through forty-five seasons on and off, as the town swelled and morphed and began to close in on all sides. “I do the very best I can,” Dennis had said earlier. “Sometimes people have to wait. But, I do it as fast as I can, and I do it well.” He’d shrugged and laughed, then was quiet for a minute. “Well, you don’t get rich doing it. You just meet a lot of nice people.”

I ask Dennis if he has any insight on why we started steaming sandwiches so furiously in the greater East Tennessee area, and he doesn’t, really. He guesses it came from down around UT campus, but it doesn’t really matter now, does it? That’s just the way Parton’s always did it, and the way they still do. I ask him if he has any trouble getting uninitiated tourists to try a steamed hoagie, and he doesn’t, really. He can usually convince them to try it, and once they do, he says with a laugh and a bit of a growl, “they don’t go back to cold!” He asks if I want to see a knife he’s been using for 45 years; I do, and his blue eyes twinkle as he shows off a wood-handled blade worn down into the shape of an icicle. He asks if I want to see his original lettuce holder, and he pulls out one of those old Jadite-colored Tupperware crispers meant to hold a single head of iceberg. I’m struck by the familiar smallness of it, and how homelike this place feels.

Within this complicated and not-quite-traceable history, I found the predictable twists and turns you’d find in any business sector historically driven by small, family-owned operations. Families fuss and fracture along ideological lines, parents want to retire, and kids aren’t always interested in taking over. Rent goes up. Entire neighborhoods transform. Buildings crumble or flood or catch on fire. Sometimes folks relocate, sometimes they rebuild, sometimes they just lock up and go home. Sam Captain spent his sunset years breeding bird dogs; Andy Captain died in Greece.As best I can tell, Parton’s Deli, established in 1974, is the oldest continuously operating, family-owned deli in the greater Knoxville area, which extends eastward through Sevierville to the North Carolina border. There may well be others; sandwich shops of this generation rarely have a strong internet presence, and I haven’t yet visited all 127 delicatessens listed in the Yellow Pages.

News Sentinel columnist and reported hoagie enthusiast Shannon Stanfield ran an interview with their aforementioned nephew, Bill. Bill Captain had come over from Greece at age 16, and went from washing dishes at Sam & Andy’s to piloting the Hoagie Wagon to running his own deli, Vic & Bill’s, with yet another Captain cousin. Bill would have been 62 at the time of the interview, reflecting on almost five decades of making the sandwiches that would come to define his adopted city. Stanfield reported:

I asked Neely, hoping that as the doyen of Knoxville pop-history he would have some information long forgotten by other Vols of his generation. “I had this romantic idea,” he said, “like something from a Ken Burns story. … I knew that before ever opening a restaurant, the Captains were hatmakers; therefore, they would have had steamers around the shop. I imagined that one day they just said, Hey! Let’s try these steamers on some sandwiches!” Before I even realized that a folklore nugget of this caliber should be regarded with some suspicion, Neely let me down gently: “Unfortunately, that turned out not to be true.” However, he handed off a vague memory of having read something about the origin in a 1990s newspaper column, and that was enough to get me as close to the truth as I’ll ever get.

The first occurrence of the word “hoagie” in the Knoxville News Sentinel appears in 1961, in a help-wanted ad that would never fly today: “Waitress — Preferably unexperienced, age 19 to 22. Work near college campus in Knoxville’s new and original HOAGIE HOUSE — Cumberland and Eighteenth.” As best I can tell, the Hoagie House never opened. This does not render the listing insignificant; in 1961, Greek immigrants Sam and Andy Captain (née Kapitanopolous) were already operating a diner called The Tennessean at that same intersection on the University of Tennessee Campus. And they had been since 1946.Nine years into The Tennessean’s existence, in 1955, the first super-heated food steamer hit the American market: the Wear-Ever Fresh-O-Matic. After exhaustive research, I’m still unsure how the Fresh-O-Matic was first marketed, but the record clearly suggests it was always sold as a commercial product. (And the 1955 date satisfies my own nagging curiosity as to why no hoagie-sellers are included in the abundant Knoxville café references in Cormac McCarthy’s Suttree. The novel is set in 1951.) To Neely’s earlier point, nobody thought  to write an article for the News Sentinel celebrating the Fresh-O-Matic first hitting the foothills, so the dates of the earliest sales here remain a mystery. However, the first appearance of a used model for sale in the News Sentinel classifieds appears in April of 1963, in an ad for an auction closing out the old Star Drive-In in Sevierville. It is listed at $229.50, about $1,935.38 in today’s dollars.

It took several years of moving around after college to grasp it: There were no steamed sandwiches to be found in the Carolina Lowcountry, or on the West Coast, or even in Nashville. By the time I moved back to North Carolina in 2019, I had gone from hoagie-curious to hoagie-obsessed. I wanted to know exactly when and why we started steaming hoagies in Knoxville, but no one I spoke with knew. If I wanted the truth, I would have to dig it up myself.

According to The Oxford Companion to American Food and Drink, the term “hoagie” first appeared (sort of) in Philadelphia in 1936: “After witnessing a friend devour a large sandwich and thinking he was a hog to eat it all at once,” sandwich shop proprietor Al De Palma introduced a pile of cold cuts on a long Italian roll and called it a “hoggie.” Soon, “competitors in the Philadelphia area copied his sandwich and sold it under various names, including hoogie, hogie, and horgy. By 1950 … the sandwich became commonly known as the hoagie.” The Companion maintains this was the first instance of the “submarine” style of sandwich, which spread quickly throughout the Northeast and then the greater U.S., taking on many names. The Companion never mentions the term “hoagie” being used outside of Philadelphia and New Jersey; its only further specification is that the sandwich be made to order.

Neely said, people didn’t think low-culture facets of everyday life like mountain music, utilitarian clothing, or corner-store foods were significant enough to write about. As a result, there’s often very little published on local restaurant trends in older newspapers and books. It’s easy enough to find out when proprietors applied for liquor licenses or needed to hire extra hands, but it’s rare to find pre-internet photos of menus or restaurant interiors. Keeping that in mind, I thought it best to start my investigation broadly.

In 2009, The New York Times offered readers a chance to fire questions about regional foods to foodways historian John T. Edge, executive director of the University of Mississippi’s Southern Foodways Alliance. Of the 25 questions posed in the comments, two asked for an elucidation of the Knoxville tradition of steaming sandwiches. Edge dismissed the question by telling us, “Steamers are embraced elsewhere,” then got back to a narrative concerning the nuanced terroir of barbecue sauce.Steaming appliances may be embraced elsewhere, but I’m certain it is only in Knoxville that you could lift the lid of one and expect to find a hoagie there. While I am aware of the great power of the collective American consciousness to ruin anything regional and peculiar — last year, thousands of people lost their minds on Twitter when they found out that St. Louisans prefer to slice a bagel like a Texan slices a brisket — I am here nonetheless to stand tall and tell you: This is special. There are half a million hillbillies in East Tennessee who have been steaming each and every one of their hoagies for over 50 years.

In Knoxville, we understand hot deli sandwiches are called hoagies; we understand they should be soft and squishy; we understand (at least implicitly) they should be made that way by a joyride in a Fresh-O-Matic steamer, which is about the size of a big microwave and retails for $1,370.

With high school and a driver’s license came the wild opportunity to make lunch an act of rebellion. I would grit my golden-child teeth and stroll confidently out into the parking lot at 12:20, as if I were a person who regularly did bold, adult things, like leave campus without permission. My best friend Cassie was usually along for this thrill, and we would bolt to the nearby gas station advertising Cold Beer * Tobacco * Market * Deli. Our high school sat just off a nearly empty seven-mile stretch of state highway between two larger and more important roads. The Bi-Lo was the only place near enough to grab a sausage biscuit on your way to first period. Its parking lots, where we held car-wash fundraisers or arranged off-campus fights after school, was the first place we ate on our own. Back in the school’s parking lot, we’d peel the foil off our sandwiches, gossiping and giggling, washing that stolen half-hour down with weightless frozen Mountain Dew swirled into giant foam cups. Imagine it in Kodachrome: two teenage girls enjoying gas station food without the intrusion of irony or Instagram. Week in and week out, our orders were an early exercise in the comfort of sameness. Always hoagies. Always steamed.

The Korner Market & Deli was not a quaint country store. It was a purpose-serving place, anchoring the neighborhood in a way that was becoming dated even in the early 1990s. I learned the word “loitering” as soon as I could read, sounding out the hand-lettered rules on the side of the building while my mom ran in to grab an emergency bag of hotdog buns, or Cokes and Winstons for my visiting grandparents. Inside, Faye cashed checks, ran the grill, and recognized our phone number when it popped up on her caller ID. Underneath a halo of cigarette smoke, she gave hell to whoever else was posted up at the counter. Faye would nod toward us as the door clanged and holler out, “Hey girls. How’s your momma ’n’ ’em?”“Momma says hi,” we’d say, barely looking up on our way to the candy aisle. We’d hand over a ten at the counter and head back up the hill with a heavy plastic bag smelling like fries, Styrofoam boxes squeaking with each step, a secret slab of Laffy Taffy tucked into the back pocket of my sister’s cutoffs. Occasionally my mom or aunt would spring for a burger — occasionally my mom’s friends made the trip out to our house just for that burger — but my sister and I never deviated: There was always a hoagie in that bag. Always ham and Swiss, on dark bread, mayo only. Always steamed.

We lived in South Knoxville, in a mid-century subdivision full of bad drivers — a dicey mix of old people and teenagers. I was always careful to stay off the shoulderless road, keeping my little sister corralled on the safe side as we tramped along on so many sticky Tennessee summer evenings, our light-up sneakers collecting cut grass. About a quarter-mile down the hill from our house sat a low cinderblock building shaped like a brick, its white paint speckled with adornments in always-fresh Volunteer orange. It was the first place we were allowed to go by ourselves.

It’s easier than you think…and did we mention it’s fun?!

. Fionn's wife dressed up her husband as a baby and when Benandonner arrived she said Fionn wasn't home and to be quiet not to wake up the baby. When Benandonner saw the ‘baby' he decided that if the baby was that big, Fionn must be massive. So he turned tail and fled back across the causeway ripping it up as he went. All that remains are the ends, here at the Giant's Causeway and on the island of Staffa in Scotland where similar formations are found.

The story goes that Fionn built the causeway to get to Scotland and battle with a rival giant called Benandonner.

the most famous legend of Fionn Mac Cumhail surrounds the Giants Causeway in Country Antrim.

the legendary Irish warrior/hunter who led the band of Irish warriors known as the Fianna and created the Giants Causeway.

You shall not write my praise.

She puts her tongue a little in her heart 0896 120 And chides with thinking.

Sir, would she give you so much of her lips 0889  As of her tongue she oft bestows on me, 0890  You would have enough

he that I spake of, our great captain’s captain, 0859  Left in the conduct of the bold Iago, 0860  Whose footing here anticipates our thoughts 0861 85 A sennight’s speed.

The town is empty; on the brow o’ th’ sea 0835  Stand ranks of people, and they cry “A sail!”

Like a full soldier. Let’s to the seaside, ho!

And ⟨prays⟩ the Moor be safe, for they were parted 0813  With foul and violent tempest.

A noble ship of Venice 0801 25 Hath seen a grievous wrack and sufferance 0802  On most part of their fleet.

I never did like molestation view 0794  On the enchafèd flood.

What ribs of oak, when mountains melt on them

Methinks the wind hath spoke aloud at land.

In the case of all popular sources, as a critical, flexible reader you have to evaluate the credibility of the online, popular source you read—or in other words, you have to always consider whether or not you believe it, and why.

Did you know that when you do a Google search you might get different results than the person sitting next to you? Google search results are heavily influenced by algorithms, keywords, advertisements, and even social biases.

Then, when they heard that it was Conor’s foster-son who was without, on the instant to one man they rose; and though the doors of the fort were thrown wide they could not wait for that, but out they stormed over the walls and ramparts of the fort to find the boy.” “Quick they were,” said Fergus, interrupting, “yet did I outstrip them, and at the rampart’s outer door I found the child, and the great hound dead beside him. Without a pause I picked up the boy and hoisted him on my shoulder, and thus, with all the heroes following, we came to Conor, and I placed him between the monarch’s knees.”

“‘It is only that I have an excellent watch-dog, fierce and strong; and when his chain is taken off, and he is set free to guard the house, no one dare come anywhere within the same district with him; he is furious with all but me, and he has the strength and savage force of a hundred ordinary watch-dogs. This dog was brought to me from Spain, and no dog in the country can equal him.’ ‘Let him be set loose, for all are here,’ said Conor; ‘well will he guard this place for us.’ “So Culain loosed the dog, and with one spring it bounded forth out of the court of the house and over the wall of the rath, making a circuit of the entire district; and when it came back panting, with its tongue hanging from its jaws, it took up its usual position in front of the house, and there crouched with its head upon its paws, watching the high road to Emain. Surely an extraordinarily cruel and fierce and savage dog was he.

“There he saw a sight so curious that he could not tear himself away. At one end of the green stood a group of a hundred and fifty youths, guarding one goal, all striving to prevent the ball of a single little boy, who was playing against the whole of them, from getting in; but for all that they could do, he won the game, and drove his ball home to the goal. “Then they changed sides, and the little lad defended his one goal against the hundred and fifty balls of the other youths, all sent at once across the ground. But though the youths played well, following up their balls, not one of them went into the hole, for the little boy caught them one after another just outside, driving them hither and thither, so that they could not make the goal. But when his turn came round to make the counter-stroke, he was as successful as before; nay, he would get the entire set of a hundred and fifty balls into their hole, for all that they could do. “Then they played a game of getting each other’s cloaks off without tearing them, and he would have their mantles off, one after the other, before they could, on their part, even unfasten the brooch that held his cloak.[35] When they wrestled with each other, it was the same thing: he would have them on the ground before all of them together could upset him, or make him budge a foot. “As the King stood and watched all this, he said: ‘’Tis well for the country into which this boy has come! A clever child indeed is he; were but his acts as a grown man to come up to the promise of his youth, he might be of some solid use to us; but this is not to be counted upon.’”

But he said, ‘I have no lands or store of wealth; I pray thee, therefore, to bring with thee but a few of thy prime warriors, because my house cannot contain a great company of guests.’ So the King said he would go, bringing but a small retinue with him.

Now the custom is, that every man of means and every owner of land in Ulster, should, once in a year or so, invite the King and his chiefs to spend a few days, it may be a week or a fortnight, at his house, that he may give them entertainment

And Cormac, Conor’s son, answered eagerly, “I will tell you that story myself, for I was present, and I know the way of it.”

Meave said to Fergus, “Just now you spoke of that little boy as Setanta, but I have heard him called Cuchulain, or Culain’s Hound; how did he get that name?”

However, there are other differences in the meat.  Because a grass-fed animal requires more time on feed to reach a target weight, the meat has less marbling.  This means the animals are less likely to grade prime and more likely to grade select or choice.

This is common in Montana where it is difficult to achieve year-around grazing on high quality forages necessary to help grass-finished animals reach appropriate weight and carcass quality.

Dylan

no matter how fast a programming language is, users won’t stick around unless there’s a fully formed feature set

hobbyist language

FemtoLisp

codebase

Etsy

data scientist

Java winter

dynamic programming language

Goldilocks programming language

Julia

your question is always a draft

1. What are some personal experiences you have that relate to larger social issues?

reading is more about satisfying your personal curiosities about life’s conundrums, whether that’s answering questions about privilege or racism in your life, or questions about the future of the planet.

Members of the public gain most of their information about forensic evidence and the forensic techniques used to solve crimes through the mass news media as well as through fictional depictions. In addition, practitioners of forensic journalism sometimes use techniques similar to those used by forensic scientists to uncover evidence of crimes that may lead to investigation by law enforcement officials

Book or manage a Paratransit trip

Accessible Trip

Plan a Trip

Service Status

6

A Game of Chess

Employers should be codesigners. Many institutions now have advisory boards featuring business leaders, but those arrangements don’t amount to much when the board meets twice a year for lunch. Instead, employers should directly help define the competencies a program should produce. They should help institutions understand when industry needs are shifting. And they should open their doors through ongoing externships and apprenticeships. When employers invest in curriculum, they find that they stop thinking about the entry-level pipeline as someone else’s problem.

Becoming a continuous workforce partner also means making it easier for someone to return for a short-term credential that builds toward a larger career goal without navigating a bureaucratic maze.

Our foundational role is to instill the aptitude, mindset and curiosity graduates need to continue developing throughout their careers.

n times of rage he took on the characteristics of the Scandinavian berserkers and would become monstrously deformed and uncontrollable.

he performed superhuman exploits and labours comparable to those of the Greek hero Achilles.

His prowess was increased by the gift of seven fingers on each hand, seven toes on each foot, and seven pupils in each eye.

He was the greatest of the Knights of the Red Branch—

Cú Chulainn, in medieval Irish literature, the central character of the Ulster (Ulaid) cycle

Events centre on the reign of the semi-historical King Conor (Conchobar mac Nessa) at Emain Macha (near modern Armagh) and his Knights of the Red Branch (i.e., the palace building in which the heads and arms of vanquished enemies were stored).

They reflect the customs of a free pre-Christian aristocracy who fought from chariots, took heads as trophies, were subject to taboo (geis), and were influenced by druids

a group of legends and tales dealing with the heroic age of the Ulaids

Ulster cycle

The more relevant the issue and/or the population is to you, the researcher, the more meaningful the reading, research, and writing process will be.

and starts with your curiosity: asking your own questions, questions about real-life issues that matter to you, that hit close to home, that are related to your experience. This is the academic research that is important to people and changes the world, because it is based on real life and real motivations to create change or solve a problem.

Preparing for your assessment

What’s coming in Week 2

Key concepts from this week

Week 1 reading list

Week 1 discussion: My Assessment 1 topic

Generative AI and this assessment

Employee wellbeing, resilience and mental health

Decide: which topic?

As you read, note the talent management issues each article raises, and mark every place where the authors treat development, rather than recruitment alone, as the answer. If you lean toward the wellbeing topic, read the abstracts and conclusions only and carry on to the decision below.

readings

Talent management and skills gaps

Two of these capability areas are your Assessment 1 topics in other words: Talent Management, with its skills in talent acquisition, capability, succession planning and engagement and retention, is where talent management and skills gaps lands; Health, Safety and Wellbeing, with psychological safety, psychosocial health and wellbeing, is where employee wellbeing, resilience and mental health lands. HRD is a facet of both.

Long description of Figure 2

Australian Society for Training and Development (ASTD).

Where does HRD sit in the AHRI framework?

Select each capability to read what it covers and its skills and knowledge areas. There are seven, then a panel on the ten behaviours and one that matches the framework to HRM practice areas.

The Australian HR Capability Framework

Week 1 discussion: Your investment case

The benefits of HRD in four statements

Like all other HRM functions, HRD necessitates a structured and cyclical process, moving from strategies, policies and plans to: organisational, job and employee knowledge and skills analyses a range of customised learning and development activities careful evaluation of the effectiveness of all such interventions. Hold onto these three steps. In

Hyland et al. 2005, p. 4

Figure 1. The outcomes of HRD investment

Benefits of HRD

Thou toldst me thou didst hold him in thy hate.

What is the reason of this terrible summons? 0090 90 What is the matter there?

I am not what I am.

I would not follow him, then.

RMIT Library.

Week 1 discussion: Principles and processes in your organisation

Select each principle to learn more.

Which principle is at work? Select your answer, then select Check. The feedback explains the rule and how it relates to Assessment 1.

Watch out for the second principle.

How and why are talent management and skills gaps, or employee wellbeing, resilience and mental health, a concern to SHRD today? How can this impact on performance in your organisation, or the Health Care organisation?

Are you confident you will be able to overcome any possible difficulties in completing college?

What do you anticipate will be the most difficult part of completing college?

How many courses will you need to take per term to finish college in your planned time period?

How long do you anticipate being in college?

Participating in clubs, organized activities

Going to parties

Talking on the telephone, texting, e-mail

Going to religious services

Attending classes

Cleaning house

Volunteering your time for a good cause

Setting your own schedule

Engaging in your hobbies

Having a positive romantic relationship

Being your own boss

Exercising, being physically active

Eating nice meals out

Going to movies or entertainments

Meeting new people

Looking good, personal hygiene

Working your job

Getting out in nature

Enjoying time alone

Watching television

Having nice clothing

Studying and reading textbooks

Being liked by others

Shopping

Traveling to new places

Reading a good book

Sleeping

Online social networking

Cooking

Playing computer or video games

Hanging out with friends

Playing sports

Staying current with the news

Having intelligent conversations

Having a nice car

Learning new things about your interests

Having good friends

Making a good income

What the professional bodies agree on

What Will The Role of Learning and Development be in 2030? Interview with Vidya Krishnan – myHRfuture (2020), YouTube, 3:32 minLinks to an external site.Optional. One practitioner’s predictions for where learning and development is heading; when you finish the course, come back and check whether they held.

After reading Garavan et al. (2016), think about how strategic HRD, rather than operational training, addresses the challenge your organisation faces in your chosen topic: talent management and skills gaps, or employee wellbeing, resilience and mental health. Draft a response in preparation for Assessment 1. What is the role of SHRD in building the capabilities, or the wellbeing and resilience, that the organisation will need next, not just now? Please refer to your own personal experiences as well. Note your thoughts in preparation for Assessment 1.

Read the article

Talent Tug-of-War: The Pull Between Acquisition vs. Development | Honest HR (duration to be confirmed at build)

(He thinks the same about me, I’m sure.)

Then Ted asked to be removed from the conversation.

wo articles

Save the reflection with your two descriptions from page 1.1. Together they are the draft opening of your Assessment 1 essay. About 10 minutes.

Which level is the definition working at?

The internal context of an organisation, including strategic orientation, organisation culture and leadership, can have an influence on HRD. Think about your own organisation and how the internal context affects the HRD practices there.

Both pieces are editorials by the journals’ editors rather than research studies, so read them for the argument: where do the authors say HRD is now, where must it go next, and what would that mean for the way your organisation develops people?

Prescribed reading task

HRD is the process of increasing the knowledge, the

Difference Between HRM and HRDLinks to an external site.The short article this page asks you to read first, useful to revisit once you have written your own descriptions and want to check your wording against it.

Reveal feedback

HRD or HRM?

Brainstorm on the Padlet: HRD and HRM

Short of time? The conversation with Dr Garavan runs from 2:00 to 23:34. As you listen, note one thing a strategic HRD function does that an operational one does not; you will use it on page 1.2.

Read and listen before you brainstorm

The challenge

Getting help this week

What makes HRD strategic (about 4:00, proposed)

This week’s pages and activities

A critical first step is cleaning up of the contamination left behind by a legacy of fossil fuel and chemical production. Climate justice planners can promote pol- icies, regulations, and resource allocations towards undoing past environmental harms

vermenging

En esta submuestra de CASEN 2024, la correlación entre escolaridad e ingreso de la ocupación principal es r= 0,42 y su dirección es positiva. En términos sustantivos, las personas con mayor escolaridad tienden a presentar ingresos más altos. El valor de r indica qué tan marcado es ese patrón lineal en los casos analizados, pero sigue existiendo variabilidad entre las personas.