Dancers and musicians at McCafferty’s Bar in Letterkenny.Dunkineely Community NotesWalking Group will be meeting Tuesday mornings at the Dunkineely Community Ltd offices/the Manse every Tuesday morning at 10am for a leisurely 40 minute stroll or 30 minute fast walk followed by a cuppa for those that want to.McIntyre’s Bar – Every Wednesday night have Traditional music from 10:00 pm, also Traditional music session in McIntyre’s Bar, Dunkineely on Sunday afternoon at 5:00pm. All musicians and singers welcome. Dunkineely & Bruckless Active Retirement Group begin meetings again on Wednesday September 17th in the GAA Clubrooms. New members are very welcome.Dunkineely Community Ltd (DCL) are having a soccer trip to the Finn Harps v Shelbourne match on Friday 26th September at 8pm.Bus to leave Dunkineely at 6.30pm. Cost: adults: €12 including bus and ticket price (under 14s: €4 – need to be accompanied by a parent or guardian).With thanks to SITT rural transport for grant for bus and Finn Harps for group rate ticket prices. Please contact DCL Office to book your place by Friday 19th September before 12noon. Dunkineely Community Ltd (DCL) are starting the following courses:Basic Computer course – 6 week course running one morning a week, starting Wednesday 17th September from 10am-12noon in Dunkineely Community Ltd offices in the Manse, Dunkineely. Course costs €30.Art Club – Individual taster evening Wed 17th Sept 7-9pm in the DCL offices. Course starts on 24th September. Bring own materials if preferred, 8 people per block. Course costs €30 for 8 sessions.Knit & Natter – Group will meet Thursday mornings from 10:30am-12noon starting Thursday 25th September in DCL offices. Course costs €30.For further information or to register for these courses contact the DCL office on 074 9737678 and also find us on Facebook. Dunkineely Community Ltd (DCL) is considering running two of the following courses to be part funded by the ETB: Calligraphy with Janet Deane, Carpentry: Turning old pallets into something useful, Interior Decorating/Upcycling, Creel-making or First Aid. Please contact the DCL office on 9737678 if you would like to show interest – we will run with the two most popular courses.Belated thanks from Dunkineely, Killaghtee and Bruckless Festival Sub-committee to the following: Byrne’s Meats, Floyd’s Mace, Meehan’s Dismantlers and DMC Jason Shovelin (for full list of thanks see www.dunkineelycommunity.net or last week’s paper).Dunkineely Community Ltd (DCL) – Has a library of over 500 books from Children’s Literature, Teenage Fiction (The Fault in our stars), Classics (Jane Austen – Pride and Prejudice), Horror, Comedy, Booker-Prize etc. Rent a book from just 20c.Come into the office weekday mornings from 9:30 am – 12:30 pm and use the Internet (20c per half hour) or print or photocopy documents (20c per page). DD LOCAL: TRADITIONAL IRISH MUSIC SESSIONS AT MCINTYRE’S BAR DUNKINEELY was last modified: September 8th, 2014 by Mark ForkerShare 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:DD LocalDunkineelyFeaturesnews
For the first time since 2010, Steph Curry is preparing to play the majority of a season paired with someone other than Klay Thompson in the Warriors backcourt.Golden State’s opening-night guard tandem will be Curry and D’Angelo Russell, who he’s never played with before. So it’s time to get practicing.The pair worked out together Monday morning, evidenced by Russell’s Instagram post.
The origin of biological complexity is a major concern for believers in unguided, random processes of nature. Some recent news articles, though, make it sound easy – no problem at all. But do their theories and experiments reflect the real world?Multicellularity: “Scientists replicate key evolutionary step in life on earth,” trumpets a headline on PhysOrg based on a press release from the National Science Foundation. One doesn’t have to read far to get the matter-of-fact assertion: “More than 500 million years ago, single-celled organisms on Earth’s surface began forming multi-cellular clusters that ultimately became plants and animals.” Film at 11:00. No good novel is without a conflict, though: “Just how that happened is a question that has eluded evolutionary biologists.”Why, it’s no problem at all, announced some scientists from University of Minnesota, with NSF money in hand. Sam Scheiner of the NSF’s Division of Experimental Biology called the study “the first to experimentally observe that transition, providing a look at an event that took place hundreds of millions of years ago.” They got yeast cells to evolve into clusters so quickly it’s a wonder nobody ever thought of the experiment before. “Then came the big surprise: it wasn’t that difficult,” the article said. The clusters fragmented into sub-clusters and even exhibited division of labor, with some cells committing suicide to allow others to thrive.How did the team leap over this evolutionary hurdle? It’s elementary, as long as you centrifuge the cells for a hundred generations till they get so dizzy, they cling to one another for dear life. How that happens in nature was not explained, but “The results have earned praise from evolutionary biologists around the world.” The Scientist called it “provocative.” Why would that be? My goodness; think of the possibilities for more NSF money to centrifuge jellyfish and giraffes to see what evolves. “The first step toward multi-cellular complexity seems to be less of an evolutionary hurdle than theory would suggest,“ said George Gilchrist of the NSF, grant money in hand ready to pass around. “This will stimulate a lot of important research questions.” Indeed, “There aren’t many scientists doing experimental evolution,” the NSF said, as if that is a bad thing. Left wondering if “experimental evolution” is some kind of oxymoron, the taxpayer might be worrying that the press release will draw more research beggars to the dessicating public trough.One little problem is that if the transition to multicellularity is so easy, why didn’t it happen more often in the last two billion years? Let them ask it: “Travisano and Ratcliff wonder why it didn’t evolve more often since it’s not that difficult to recreate in a lab. Considering that trillions of one-celled organisms lived on Earth for millions of years, it seems like it should have, Ratcliff says.” And it’s not clear what this has to do with nature, wrote The Scientist, with “just one experiment under admittedly contrived conditions.” Contrived; doesn’t that word conjure up Paley’s watch and other “contrivances of nature” he argued were evidence of design? An article by Ed Yong in Nature News about this (Jan 16) revealed another tidbit; evolutionists believe yeast evolved from a multicellular ancestor. If so, the experiment demonstrates, at best, a return to a more complex past.Complex phenotypes: A paper in PNAS (January 4, 2012, doi: 10.1073/pnas.1119859109, open access) offers new insight into “understanding the development of complex phenotypic characters.” Using whiz-bang phylogenetic analysis and developmental theory, they devoted 5,000 words and 21 references to explain the evolution of – what? – color patterns on snail shells (See PhysOrg summary). Since even creationists believe these kinds of horizontal variations can occur over time, it’s not clear what the seven scientists from UC Berkeley and University of Pittsburgh intended to prove about evolution. “We infer the evolutionary history of these parameters and use these results to infer the pigmentation patterns of ancestral species,” they boasted, even though inferring what ancestral marine snail shells looked like is untestable without having the ancestors to look at. If anybody is impressed with the power of Darwinian evolution by this paper, call in.Blessed subtractions: A recently-announced explanation for the origin of complexity sounds for all the world like the joke about the salesman who lost money on every sale, but thought he could make it up in volume. Joe Thornton [U of Chicago] and his team believe complexity emerges due to “selective losses of function rather than the sudden appearance of new capabilities.” Does this imply that enough loss of function can build a giraffe from an amoeba? His subject was molecular machines in the cell, but he didn’t suggest any limits to the concept.To sell his idea on PhysOrg, Thornton awed readers with the sci-fi phrase, “molecular time travel.” By this he meant they could conjure up visions of original molecular machines before and after increases in complexity. If that didn’t sell, he had a backup plan: assert that his notion could embarrass the creationists who have long pointed to the origin of complexity as a “favorite target” to discredit evolution. According to Thornton, evolution by subtraction refutes the “irreducible complexity” argument of intelligent design:Thornton proposes that the accumulation of simple, degenerative changes over long periods of times [sic] could have created many of the complex molecular machines present in organisms today. Such a mechanism argues against the intelligent design concept of “irreducible complexity,” the claim that molecular machines are too complicated to have formed stepwise through evolution.“I expect that when more studies like this are done, a similar dynamic will be observed for the evolution of many molecular complexes,” Thornton said.“These really aren’t like precision-engineered machines at all,” he added. “They’re groups of molecules that happen to stick to each other, cobbled together during evolution by tinkering, degradation, and good luck, and preserved because they helped our ancestors to survive.”Dr. Michael Behe, author of Darwin’s Black Box where the concept of “irreducible complexity” was introduced, was very charitable in his rebuttal on Evolution News & Views. Yes; it is indeed possible that a blind man carrying a legless man can safely cross the street.Keep laughing, lovers of scientific integrity, until the charlatans are shamed out of the labs. Laughter is the best medicine. The best medicine kills germs. The germs are foolish ideas that infect scientific practice, reducing the vitality of the search for truth, replacing it with the mucus of consensus and the pus of paradigm. Grab a can of laughter Lysol and let us spray: LOL!(Visited 33 times, 1 visits today)FacebookTwitterPinterestSave分享0
Share Facebook Twitter Google + LinkedIn Pinterest Urban homesteading is a trend that is on the rise. It involves sustainable practices and self-reliance from sewing, gardening, mini-farming and preserving, which is nothing new to most farm families, but is becoming a new adventure and lifestyle to consumers sometimes many generations removed from the farm. Preservation is a big deal in the world of homesteading. This can include jams, jellies, canning, freezing and even dehydrating.Kim Scheiderer, my friend who likes to can and loves to be a homemaker, offered some tips on home preservation. First, how do you decide if you are going to freeze or can a crop? It simply boils down to a family’s taste preference. Food preservation is not hard, but it does take some organization, planning and time. For the most part, no special tools are needed unless you need a pressure cooker for specific veggies such as tomatoes or green beans. Stainless steel tools are recommended when using hot jams, jellies, other hot foods and reaching into hot water baths. She recounts a story one year when a batch of grape jelly had to be thrown out because it tasted like black plastic. Kim had used a black, supposedly heat-safe ladle, and she thinks it must have melted and blended in with the jelly. Memories are made during preservation days as well as when the family enjoys the products during the year.My memories of canning go back to eating some awesome bread and butter pickles my grandma made. No Thanksgiving or Christmas would be complete without leftover turkey sandwiches and her pickles. Believe it or not, I have never canned anything in my life. A few years ago when I arrived at a county fair to help judge 4-H projects, you can imagine my thoughts, when I was told I was judging the preservation projects. I took an immediate crash course in canning. If this is all new to you there are a couple of great resources. The standard reference for generations has been Ball’s Blue Book Guide to Preserving which is on its 37th edition. A great online reference is Ball’s website www.freshpreserving.com. OSU extension home food preservation has a website complete with pretty cool videos and local classes regarding home preservation. http://fcs.osu.edu/food-safety/home-food-preservation Happy preservation memories this summer! Kim’s Freezer Peaches6 cups sliced peaches1 cup sugar2 Tbsp. Fresh Fruit Preserver Peel & slice fresh peaches. Stir in sugar and preserver and let sit for 15 or until it makes syrup. Put desired amounts into quart freezer baggies. Freeze up to 1 year. Freezing Berries Shelly DetwilerStrawberries, Raspberries, Blackberries & Blueberries are frozen best.If you wash them before freezing, make sure they are very dry with a paper or cloth towel. Freeze on a parchment paper lined cookie sheet. For strawberries, raspberries and blackberries this should be 1 layer thick. Blueberries, when dry can be thicker. Freeze until solid and then put in airtight containers and bags. Then you can remove the amount you desire. Green Beans freshpreserving.comPreserving Method:Pressure CanningMakes about 1 quart2 lb green beans per quartWaterSalt, optionalBall Glass preserving jars with lids and bandsDirections:PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.WASH and rinse beans thoroughly. Remove string, trim ends and break or cut freshly gathered beans into 2-inch pieces. Place prepared beans in a large saucepan and cover with boiling water. Boil for 5 minutes.PACK hot beans into hot jars leaving 1 inch headspace. Add 1 tsp salt to each quart jar, 1/2 tsp to each pint jar, if desired.LADLE boiling water over beans leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.PROCESS filled jars in a pressure canner at 10 pounds pressure 20 minutes for pints and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.Note: The processing time given applies only to young, tender pods. Beans that have almost reached the “shell-out” stage require a longer processing time. Increase processing time 15 minutes for pints and 20 minutes for quarts. Herbed Tomatoes freshpreserving.comMakes about 6 (16 oz) pintsAdding dried herbs and spices to home-canned tomatoes gives you a head start on recipes that require seasoned tomatoes. Choose the spice blend that suits the kind of recipes you are likely to make.Preserving Method:Waterbath CanningYou Will Need:12 cups halved cored peeled tomatoes (about 24 medium or 8 lb)WaterSpice blend(s), see belowBall® Citric Acid or bottled lemon juiceSalt, optional6 Ball (16 oz) pint glass preserving jars with lids and bandsDirections:PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.COMBINE tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.ADD specified quantity of your chosen spice blend, ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice and 1/4 tsp salt, if using, to each hot jar.PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.PROCESS filled jars in a boiling water canner 40 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.Italian Spice Blend Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need: 4 tsp basil2 tsp thyme2-1/2 tsp oregano1-1/2 tsp rosemary1-1/2 tsp sage1 tsp garlic powder1 tsp hot pepper flakes,optionalADD 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.Mexican Spice Blend Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:6 tsp chili powder2 tsp ground cumin2 tsp oregano2 tsp garlic powder2 tsp ground coriander1-1/2 tsp seasoned salt, optionalADD 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp. Tomatoes – Packed in Water freshpreserving.comMakes about 2 pints or 1 quartPreserving Method:Pressure CanningYou Will Need:2-1/2 to 3-1/2 pounds tomatoes per 2 pints or 1 quartBall citric acid or bottled lemon juicesalt (optional)Ball Glass preserving jars with lids and bands Directions:PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.WASH and prepare tomatoes by placing into a large saucepot of boiling water. Blanch tomatoes 30-60 seconds or until skins start to crack. Remove from boiling water. Dip immediately into cold water.SLIP off skins, trim away any green areas; cut out core. Leave tomatoes whole or cut into halves or quarters.ADD 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice to each pint jar OR 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice to each quart jar.PACK tomatoes into hot jars following the RAW PACK or HOT PACK methods listed below.ADD 1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar, if desired.REMOVE air bubbles. Adjust two-piece caps.PROCESS pints and quarts 10 minutes at 10 pounds of pressure in a pressure canner, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when the center is pressed.RAW PACK METHODPACK tomatoes into hor jars leaving 1-inch headspace. Ladle hot water over tomatoes leaving 1-inch headspace.HOT PACK METHODPLACE tomatoes in a large saucepot. Add enough water to cover tomatoes.BOIL gently for 5 minutes, stirring to prevent sticking.PACK hot tomatoes into hot jars, leaving 1-inch headpsace. Ladel hot cooking liquid over tomatoes, leaving 1-inch headspace.
Share Facebook Twitter Google + LinkedIn Pinterest Dry weather settles in for the next 3 days. Sunshine will mix with clouds today, will dominate tomorrow, and then clouds are on the increase again for Sunday ahead of our next weather system. Temps will climber a bit, but will still be just near normal for the weekend. Our next system still is on track to move up into the state starting Monday. The origin of this storm is still the plains, and it will lift in from the south and west through Monday. A new wrinkle this morning is a move farther west of strong to severe thunderstorm action out of this circulation and a speeding up of that wave. This is only 1 model run that is suggesting that, but since we find ourselves going into the weekend, we need to address the potential. For now, we will leave our rain totals along at half to 2” combined from the 2 day event Monday and Tuesday, with coverage at 80%. However, we need to keep the door open to some changes when we chat again on Monday, which could bump rain totals significantly in Indiana, but drop them here in Ohio. Time will tell how the heavy rain and thunderstorm threat evolves Tuesday and/or Wednesday. Yesterday we thought the threat was farther east into Ohio, and later in the week, overnight Tuesday night into Wednesday. Now we are a bit concerned it hits central and northeast Indiana, and completely misses up. We feel that we need to at least address the potential for the shift of the heavier rains, even if we are not changing our forecast right now, because we are going into a weekend period, where we will not update the weather for a couple of days. So, there is some uncertainty on the strong stuff this morning, but the rain threats are still solid for the first half of the week. The map shows rain totals through next Wednesday morning. The rest of the week next week stays dry in our forecast. The extended period though looks wetter, with rain chances lingering over Indiana every day of the 11-16 day forecast period. In addition, the rains ramp up in intensity toward the end of the extended window. If this comes together as we see it right now, we should have good rains through early august. However, we are noticing that the trends over the past few days have been to take rains out of the farther out events. Next week, for example, has less coverage overall, even though we are having to extend the chances of rain farther out.
You can’t make an omelet without breaking a few eggs—and in the construction industry, the eggshells tend to be rather large. In fact, while the industry is most commonly associated with creation, the waste generated by both construction and demolition is a huge problem—a problem that has no easy solution. In 2015, an estimated 548 million tons of construction and demolition waste were sent to landfills in the U.S., twice as much as standard municipal solid waste. What’s more, as demand for new housing, better infrastructure, and increasingly large industrial projects grows, that figure looks set to explode over the next decade. The problem facing the industry today, particularly in light of society’s realization that sustainable systems must be implemented in order to address fast-depleting natural resources, is how to reduce and efficiently recycle the waste generated by construction and demolition activities. Dealing with the waste generated in the construction industry presents a broad range of challenges. When compared to other industries, there is little in the way of consensus on how best to deal with it.RELATED ARTICLESWaste Management for New Construction and RemodelingRecycling Expanded PolystyreneRecycling Vinyl SidingBeyond RecyclingJob-Site Recycling: Asphalt Roofing Shingles First, the sheer tonnage and the bulk associated with waste materials means they are difficult to remove from the site and the waste takes up large areas in a landfill. Second, the broad range of different materials, combined with current demolition and waste management practices, means that waste streams are often highly contaminated and difficult to separate for recycling. Finally, standard waste management and recycling systems are simply unable to process the toxic elements found in the debris. While many think the waste generated by the construction and demolition industry is simply an inevitable consequence of building, others are beginning to look for more sustainable solutions to address the growing issue of waste. Or, to put it more precisely, rather than attempt to address the problems posed by existing systems, many are attempting to guide the industry to adopt and entirely new approach. Today, the concept of the circular economy is gaining traction in construction and demolition circles, and despite the many challenges associated with its implementation, I and others hope that it can drastically reduce the amount of waste generated even as the industry continues to grow. What is a circular economy? Put simply, the circular economy aims to replace existing take-make-waste systems that extract resources for use in current industrial models with a circular system that designs out waste and pollution, keeps products and materials in use, and regenerates natural systems. Its overarching goal is to redefine growth by decoupling economic activity from the use of finite resources and by placing value on waste as a commodity in itself. The circular economy identifies both technical and biological cycles; consumption occurs only in the biological cycle with the use of biodegradable materials that are fed back into the system through composting. The technical cycle on the other hand, recovers and restores products and components through reuse, repair, remanufacture and recycling. How can the construction industry move forward The circular economy concept has an extremely broad reach. In fact, it is designed to replace the foundations of our existing economy with a theoretical and practical approach that can be transferred from industry to industry. What does this mean in real terms for the construction and demolition industry? And how can a circular economy begin to tackle the huge amounts of waste produced annually? As previously mentioned, the industry needs to move away from extraction, production, use, and elimination (often in landfills), towards valuing waste as a resource. This can be achieved in a number of ways: Source reduction: Reducing the volume of new materials should be a priority. Examples include preserving existing buildings, optimizing new build sizes, and prolonging the life of buildings. Salvage and reuse: While salvage and reuse are already a part of the construction and demolition industry, new ways to repurpose and upcycle materials should be considered. Waste separation: Waste that cannot be used must be efficiently separated and transported to the correct recycling facilities for processing. Recycling: Recycling materials to be reused in the construction and demolition industry or in other areas should be improved, with new processes designed specifically for the construction and demolition industry. The future of the circular economy in construction While improving the efficacy of the above elements is a key step in pushing the construction and demolition industry towards a circular economy, the future promises to a provide even more opportunity. The circular economy is, essentially, a designed system, and in order to build a truly circular construction and demolition industry, new materials, tools, and systems that are designed to prevent waste should be a priority. Today, there are many innovative approaches that aim to help the construction and demolition industry become more circular. These include: New materials: The use of concrete in construction is highly polluting. New, less toxic and more easily recyclable replacements must be designed. Today, various biodegradable materials such as hemp and mycelium are being trialed. The same goes for other unsustainable construction materials such as sand. New building design: Designing buildings to make use of natural, biodegradable resources such as straw, soil, and bamboo as a core material will enable the C&D industry to move away from unsustainable materials such as concrete. New construction methods: New construction methods that make use of modular building elements that can be used multiple times will enable easier repurposing and reduce the energy required during construction. New waste management: The separation, logistical management, and recycling of materials can be streamlined and improved through the use of technology designed to make on-demand collections and insightful waste diversion metrics easier to access at all stages of the construction or demolition process. New legislation: Government must begin to create new laws that support and subsidize these innovations. While it is clear that there are many unique challenges facing the construction industry in a wholesale adoption of a circular economy, these changes are possible and entirely necessary. In a world where climate change is a real issue and stocks of non-renewable resources are quickly being used up, the construction and demolition industry will need innovative approaches to controlling waste. This fact, along with the huge volumes of waste generated by the industry, means that adopting exiting circular economy concepts and designing new systems that allow the industry to become more circular are crucial to its continued growth. Adam Pasquale is the co-founder and chief operating officer of Recycle Track Systems, Inc., a waste management and recycling company.
Facebook Twitter Google+LinkedInPinterestWhatsAppBahamas, April 21, 2017 – Nassau – Consistent with the Commissioner’s Policing Plan for 2017, Quick action by officers from the Mobile Division has resulted in the arrest of three adult males and the recovery of two illegal firearms following a shooting incident that has left a man dead and another detained in serious condition on Friday 21st April 2017.According to reports, shortly after 4:00pm, a group of men were standing in front of a car wash located on Market Street near Palm Tree Avenue, when the occupants of a dark coloured vehicle pulled up and fired several shots at them before speeding off. Two of the men were shot and transported to hospital, where one of them succumbed and the other is detained in serious condition.Police were immediately alerted and responding Mobile Division officers spotted the getaway vehicle fleeing from the area. A search ensued that ended in Ridgeland Park, where three men fled from the getaway vehicle on foot. The officers gave chase and captured the three men. One (1) Tech 9 automatic firearm and a .40 pistol along with several rounds of ammunition were recovered from the men.Police suspect the three suspects to be responsible for several homicides and armed robberies.ANYONE WITH INFORMATION REGARDING ANY CRIME, NO MATTER HOW SMALL OR INSIGNIFICANT (THE TIP) MAY SEEM, IS URGED TO ANONYMOUSLY CONTACT THE POLICE AT 919 OR CRIME STOPPERS AT 328-TIPS (8477) (NEW PROVIDENCE) OR 1-242-300-8476 (FAMILY ISLANDS)#MagneticMediaNews#threemurdersuspectscaughtbypolice#RoyalBahamasPoliceForce Facebook Twitter Google+LinkedInPinterestWhatsApp Christie says police to receive overtime post-elections Recommended for you Related Items:#magneticmedianews, #RoyalBahamasPoliceForce, #threemurdersuspectscaughtbypolice