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English 0100
24 November 2015
In 2009, wind power produced more than 5,258 million kilowatt-hours in the state
of California, which represent about the 1.5 percent of total states electricity production.
During breezy early mornings in summer, the contribution goes even higher. According to
Mary A. Ilyn, a wind researcher At those times, the wind accounts for up to 8% of our
electrical load (qtd. in Golden). All states wind generating capacity is located in three
main areas: Altamont Pass, Tehachapi and San Gorgonio, which in past years came to
represent the 30 percent of the all worlds wind electricity production. California Wind
energy Collaborative insures California has been a national and global leader in wind
power since the introduction of winds turbines for utility-scale electricity generation
(CWEC, par. 2). They claim that this tradition will remain for over the next years, with an
aggressive renewables portfolio standard, which requires that 30 percent of the Californias
the academia and the California energy commission, have performed in a variety of studies,
and research, investigating issues and trying to bring up with newer technologies in order to
reduce the cost of wind energy, and make more affordable for the society (CEC, par. 1).
available under limitations. Distributed wind systems could be a cost- effective choice, in
the industry, district residences, agricultural industry and a good source in remote locations
where a utility would not be economically appropriate. While wind energy continues its
growing capacity and its technological improvement, this technology will be source that
Worked Cited
21 Nov. 2015.
22 Nov. 2015.
Golden, Frederic. Electric Wind. Los Angeles Times, 1990: B1. Print.
Ney Yorks First Restaurant
In 1827, Swiss brothers immigrants founded what will become the very first luxury
restaurant in New York, and for almost 100 years the well known as the "haute cuisine" in
America (Kludt, Par. 1). The Delmonico's restaurant, as it is still known today, is better
known as the restaurant that changed New York dining forever. Giovanni and Pietro Del-
Monico opened a shop on William Street with a couple of pine tables where customers
could eat French pastries, chocolate and some other things. Couple of years later, the
Delmonicos opened a Restaurant Francais, at that time in other public eating places in
America, the costumer just ate what was on offer that day, for a fixed price, at times set by
the establishment (Burrows, Edwin and Wallace 436). What Delmonico's introduced to
America was the relatively-new French concept of a menu, with different things you could
choose at different prices, and, to boot, you could come in at any time that suited your
schedule. New Yorkers were unsure about elegant foreign customs at first, and the earliest
patrons tended to be resident European agents of export houses, who felt themselves
marooned among a people with barbarous eating habits. Finally, the idea would be a
triumph, however, while the years passed away, more restaurants appeared, and the
businessman has found a new choice to go and eat, rather than home.
Works Cited
Burrows, Edwin G., and Mike Wallace. Gotham: A History of New York City to 1898.