Cigarette tax hike appears dead in Indiana statehouse

first_img Facebook Twitter Cigarette tax hike appears dead in Indiana statehouse Pinterest Google+ Google+ Pinterest WhatsApp Twitter Facebook Previous articleNegotiations on a final version of the Indiana budget soonNext articleIndiana vaccine clinics make quick switch away from J&J COVID shot Network Indiana (“No smoking” by Valerie Everett, CC BY-SA 2.0) A cigarette tax hike appears dead for the year.The House approved a cigarette tax hike for the third time in six years. But for the third time, Senate Republicans killed the idea. Democrats’ attempt to amend it back in failed on a party-line vote.Appropriations Chairman Ryan Mishler says a tax hike should stay in the toolbox until it’s needed to cover health costs. He says he’s concerned the federal government will eventually reduce the funding it sends the state to help pay for the Healthy Indiana Plan insurance package for the otherwise uninsured.House Speaker Todd Huston (R-Fishers) says he supports raising the tax to discourage people from smoking, especially teenagers. Mishler says while fewer people would smoke if the tax were raised, he argues the size of the impact has been oversold.The tax hike could still be restored to the budget as Mishler and House Ways and Means Chairman Tim Brown (R-Crawfordsville) negotiate a final spending plan over the next week-and-a-half. But Huston says it’s a significant policy difference between House and Senate Republicans.Both the House and Senate budgets do include a first-ever tax on vaping, though health groups complain it’s too low. Both bills add a 10-percent sales tax on e-liquids, but the Senate version taxes preloaded cartridges separately, based on the volume of liquid. IndianaLocalNews By Network Indiana – April 14, 2021 1 109 WhatsApplast_img read more

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Bubble, bubble — without toil or trouble

first_imgAs Harvard celebrates its 375th anniversary, the Gazette is examining key moments and developments over the University’s broad and compelling history.Baking, whether breads, cakes, or muffins, is ultimately about the bubbles.More than 150 years ago, a Harvard professor figured out how to put the bubbles into bread, making a lasting contribution to both the culinary arts and the pantries of modern kitchens through baking powder.For millennia, the bubbles that gave bread and other baked goods their light texture came from yeast, which gives off carbon dioxide when mixed with flour and water. The gas forms bubbles in the dough, which expand on baking.In the 1800s, the search was on for a way to make bread that didn’t require the hours that yeast takes to work. Harvard chemist Eben Norton Horsford hit on the right combination.Horsford was the Rumford Professor of the Application of Science to the Useful Arts, and was among the first faculty members at the precursor to Harvard’s School of Engineering and Applied Sciences (SEAS), the Lawrence Scientific School. Horsford arrived at Harvard the same year the School began, 1847, and his appointment was transferred to the School on its creation. He also served as Lawrence Scientific School’s dean for several years.Horsford took the “useful arts” in his title seriously, and much of his research applied to practical, everyday matters. Over the years, he examined the best metal to use for Boston’s water pipes. He created a compact “marching ration” for the army in the Civil War. And he developed a process for making condensed milk that was used on an expedition to explore the Arctic and was then sold to the Borden company.But baking powder has proven his most lasting legacy. Earlier bakers had tried different formulations to substitute for yeast, but each had drawbacks, according to a history posted on the American Chemical Society’s website. Most of those formulations included sodium bicarbonate, baking soda, which creates carbon dioxide gas when combined with an acid and water. Common formulas used sour milk or cream of tartar as the acid, but varying levels of acidity in the milk and an unreliable supply of cream of tartar made neither substitute ideal.Horsford began working on the problem in 1854 and came up with a combination of acid phosphate and sodium bicarbonate. He eventually added a bit of corn starch to keep the product dry until used.Horsford partnered with George Wilson to found the Rumford Chemical Works in East Providence, R.I., named after Count Rumford, the benefactor who endowed his chair at Harvard. Horsford marketed his baking powder formula as Rumford Baking Powder, which is still sold today.The advance was recognized as a milestone in America’s chemical history by the American Chemical Society in 2006. The society named the Rumford Chemical Works’ East Providence site a National Historic Chemical Landmark, with the citation: “As a result of Horsford’s work, baking became easier, quicker, and more reliable.”Though the Lawrence Scientific School eventually disappeared, Horsford’s successors are at work today in the classrooms of Harvard’s School of Engineering and Applied Sciences, where faculty members are examining the science behind recipes in their “Science of Cooking” class.Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and an instructor in the class, said that both Horsford and the “Science of Cooking” class share an approach that seeks to understand the science behind food.The class, Brenner said, was inspired by some of today’s top chefs, such as Ferran Adrià, who use a deep understanding of why recipes work to create new foods. Foam, for example, is normally created by beating egg whites, but retains the eggy flavor. Adrià created a model by using only the part of the white that creates foam, a substance called lecithin. This removes the egg taste and allows added flavors to shine through.“Baking powder allowed food to be made that was never made before,” Brenner said. “I think you could argue that this [class] is in the tradition of Horsford.”SEAS Dean Cherry Murray said she brought a can of Rumford Baking Powder along to Chef Adrià’s public lecture — part of a series that accompanied the class.“He said the moment he saw the familiar red container, he was curious about why it was sitting there on the podium,” Murray said. “I really relished his surprise when I told the tale of just how long Harvard has been involved with advancing cooking through technology. I think it suggests a deeper truth: Harvard has always been an innovator, and often in unexpected ways, and that engineers of all persuasions are infinitely curious and want to connect what they do with the wider world.”last_img read more

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Lo Cicero calls for Italian revenge

first_imgIreland must prepare for a World Cup warning shot from Italy in Saturday’s RBS 6 Nations opener in Rome, according to former Azzurri prop Andrea Lo Cicero. “They have to show to Ireland and France, and others in the tournament, that they can compete, and win, again.” Argentina pulled off a 20-18 win over Italy in Genoa in November, but Lo Cicero believes despite defeat the Azzurri finally started their recovery in the autumn. Reigning Six Nations champions Ireland have turned the driving maul into one of their chief weapons under Kiwi coach Schmidt with Lo Cicero admitting Italy could struggle against the ploy. The former Toulouse and Racing Metro front-rower believes Italy must find new ways to combat revised laws and exploit their scrummaging power. “The young players showed lots of encouraging signs against Argentina,” said the 38-year-old former Test prop, speaking on behalf of Land Rover. “But you have to show this commitment, this aggression, not just for one or two games, you have to show it for every game. “It’s not enough to show it for one game or one match. “Ireland have been very strong in the maul, so Italy must be prepared for that challenge, and it’s going to be a tough one. “Italy can be strong in those areas but this will be one of the toughest battles of the match. “Now the scrum is not as strong as it was before. “It’s very difficult to go to the scrum when you have some refereeing that goes against it. “It’s more difficult to use the scrum as a weapon now and that’s tough for Italy. “That’s something they have to understand and try to work out ways around.” :: Andrea Lo Cicero is an ambassador for Land Rover, a worldwide partner of Rugby World Cup 2015. Keep up to date with the latest Land Rover rugby activity by following @LandRoverRugby on Twitter. Press Association The 103-cap front-rower has challenged Italy to produce a Six Nations backlash to act as a springboard to facing Ireland and France again in Pool D at the World Cup. “I hope the Italian players remember what happened in Dublin when they come into this game,” Lo Cicero told Press Association Sport. “They’ve got to take the frustrations from that game and bring them into this match. “Italy aren’t in the best shape at the moment, but during November things did improve slightly. “There’s a lot of young players coming through, but they don’t have experience and they haven’t gelled well yet with the experienced players. “They will need a good Six Nations to boost their chances at the World Cup, but they will have to be at 100 per cent all the time for that. “Ireland and France, in their minds they will feel they can beat Italy. “That will be tough for Italy to change, but that’s what they need to try to do before the World Cup. Lo Cicero believes Italy must harness the hurt of last year’s 46-7 defeat to Ireland that proved a dream Dublin send-off for Brian O’Driscoll to have any chance of beating Joe Schmidt’s tournament favourites. Italy lost all five matches last year en route to the wooden spoon and Lo Cicero believes a strong Six Nations will be vital to the side’s World Cup chances. last_img read more

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