Vermont Yankee expects to have contract by Friday, House Energy Committee passes clean-up costs bill

first_imgNorthstar Vermont Yankee,Entergy Vice President Jay Thayer told the House Natural Resources Committee last Friday that Entergy will have a proposal for the Vermont utilities by the end of this week. Thayer had previously told the Legislature that a contract proposal would be presented before the break for Town Meeting in early March. Legislative leaders have indicated that lawmakers would not take up a bill to extend the Vermont Yankee contract beyond 2012 until Entergy presented a contract. Even now, the leaders are skeptical that a bill would move forward so late in this year’s session.Also on Friday, the House Natural Resources and Energy Committee passed a bill protecting Vermont taxpayers from Vermont Yankee clean-up costs by requiring the owner of the plant to fully fund the facility s decommissioning.”Vermont taxpayers need to know that they won t have to pick up the tab for cleaning up the Vermont Yankee plant if it doesn’t continue to operate beyond 2012,” said House Speaker Shap Smith. “Entergy needs to live up to its obligation to clean up after itself, which is what this bill ensures.”The bill requires Vermont Yankee s parent company to make installment payments to fill the decommissioning fund if the plant does not continue to operate past 2012. If the plant closes in 2012, the owners will be required to make payments to fill the fund in 2011, 2012, 2018 and 2020.”Now more than ever, given the economic crisis and the instability on Wall Street, we need to ensure Vermonters and Vermont businesses don t have to pay upwards of a billion dollars to clean up the nuclear plant if it ends operation in 2012,” said House Natural Resources and Energy Chair Tony Klein.The committee vote was 8-2-1.last_img read more

Argonauts Prepare for Crucial Weekend of Conference Games

first_img April 20, 2007PENSACOLA, Fla. – After posting a 4-0 record at last weekend’s rain-shortened Gulf South Conference Crossover, West Florida is back in the race for a berth in the post-season tournament. This weekend, West Florida will host West Georgia and West Alabama in the final home stand of the season. Saturday’s double header will begin at 1 p.m., followed by a 2 p.m. start for Sunday’s double header.West Florida (27-20, 7-7 GSC) is currently in fifth place in the GSC East Division. West Georgia (30-26, 10-8 GSC) is one game ahead of the Argonauts in fourth place. The top four teams in the GSC East and West divisions advance to the GSC Tournament next month in Southaven, Miss.West Florida defeated three of the top four teams last week at the GSC Crossover in Decatur, Ala. Whitney Gay (Cantonment, Fla./Tate HS) hit two home runs in West Florida’s 6-5 win over Delta State. Later that night, Emily Burge (Pace, Fla./Pace HS) tossed her third career no-hitter in a 5-0 win over Christian Brothers. The following day, Gay homered again in a 10-3 win over GSC West frontrunner Arkansas-Monticello. Nicky VanCamp (Davenport, Iowa/Kirkwood CC) smacked a walk-off home run in West Florida’s 4-2 win over Southern Arkansas in Friday’s finale. For her offensive performance, Gay was named the GSC East Division Player of the Week.Ashlee Simpson (Decatur, Ala./Jefferson State CC) leads the Argonauts with a .333 batting average. VanCamp is hitting .455 with five home runs and 10 RBI in 14 conference games. After starting 1-5 against conference opponents, Burge has won her last three conference starts while striking out 34.Kim Weaver, Jessie Wise and Adrienne Clay are all hitting over .300 this season for West Georgia. Kate Thompson is the ace of the Wolves staff with a 15-9 record, a 2.32 earned run average and 143 strikeouts. West Alabama will face nationally-ranked Valdosta State on Saturday before playing West Florida on Sunday.Both games will be broadcast on Stretch Internet and the “live stats” feature will be available for both double headers. Go to the softball page on www.goargos.com to follow the game. On Sunday, Simpson and Valerie Staub (East Brunswick, N.J./Wallace-Dothan CC) will be honored on Senior Day with a ceremony in-between the games of the double headerPrint Friendly Version Share Argonauts Prepare for Crucial Weekend of Conference Gameslast_img read more

FRIDAY COOKING: EVERYONE LOVES A CUTE SKEWER! WITH THE NO SALT CHEF

first_imgWith the weekend weather set to brighten up could we be getting the BBQ out! If so then here is my ultimate Chicken & Prawn Skewers.The No Salt chef Brian McDermottThis weekend is North West Garden Show in Castlefin now in its 6th year. It’s an action packed weekend of live cookery, fun and attractions for all the family.by Brian McDermott I’m delighted to be welcoming guest chefs this year with my good friend Paula Mc Intyre from BBC Radio Ulster, Derek Creagh from Harry’s Restaurant and a list of top food producers together with local chefs also.I will be demonstrating this weeks Donegal Daily Recipe live at the Show and I will be joined by Donegal Captain Michael Murphy who will appear at the show on Saturday at 12pmUltimate Summer Chicken & Prawn Kebab Serves 6Ingredients 4 Chicken Breasts8 Greencastle Prawns2 Yellow Peppers2 Red Peppers2 Red Onions2 Courgettes6 Wooden/ Steel Skewers or Rosemary SticksMarinade:1-2 Red Chilli Peppers1 Yellow Pepper4 Tomatoes Deseeded1 Bunch Scallions4 Garlic ClovesHandful Fresh BasilHandful Mint Leaves1 Lemon Zest & Juice50g Rapeseed OilFresh Ground Black PepperTo Serve:1 LimeMint LeavesMethodPlace all the Marinade ingredients into a food blender and blend to a paste like marinade. Add the oil and give one final 30-second blend. Cut peppers, courgettes and red onions into bite size chunks or wedgesCut chicken into bite cubesUsing skewer or Rosemary sticks start skewering a piece of chicken followed a prawn, onion, peppers and courgette and repeat until you have a full and vibrant looking skewer.Brush the Marinade onto the skewered kebabs and leave for at least an hour on a tray.Grill on the BBQ or under the grill approx. 6-8 minutes turning all the time.Baste frequently with some more of the marinade.Serve with freshly squeezed lime juice, wedges and some fresh ripped Mint leaves.Brian’s Tip:Replace chicken with pork, beef or lamb. A combination of meats works really well.Prepare vegetarian version using butternut squash instead of chickenServe with Cous Cous.FRIDAY COOKING: EVERYONE LOVES A CUTE SKEWER! WITH THE NO SALT CHEF was last modified: May 22nd, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:Brian McDermottdonegalNo Salt Cheflast_img read more