General Dynamics eyes greater share of the cloud pie - Washington Technology

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COMPANIES

General Dynamics eyes greater share of the cloud pie

GD already lead on one significant effort, targets others

• By Ross Wilkers
• Apr 28, 2021

General Dynamics sounds like it wants to be at the nexus of federal agencies’ migrations to cloud computing environments even as the company already is for one significant effort.

During General Dynamics’ first quarter earnings call with investors Wednesday, CEO Phebe Novakovic said that shift to cloud infrastructures represents an “expansion of the market and “presents a significant opportunity” for the company in the years ahead.

Via its IT services business, General Dynamics is the lead integrator for the Defense Department’s migration of its email and other back-office collaboration tools to Microsoft Office 365.

The Defense Enterprise Office Solutions contract is ramping up this year and covers use in both classified and unclassified environments.

“Not surprisingly, the U.S. DOD is moving as all major institutions are, moving increasingly to the cloud,” Novakovic told analysts. “So our cloud offerings are an incrementally important of our offerings that we believe will drive increased adoption across our existing contracts, and adoption of the technology suite that we offer.”

DEOS and other program ramp-ups during the first quarter spurred GDIT to 5-percent revenue growth over the prior year period. The GDIT business’ financial results are now reported alongside the mission systems hardware unit’s numbers under the “Technologies” segment starting this year.

For Technologies as a whole, GD reported organic revenue growth of 5.3 percent in the quarter to $3.2 billion with operating profit up 2.6 percent to $306 million.

More foundation for growth could become apparent for the GDIT business if the $30 billion in bids it is awaiting decisions on for awards get worked through by agencies, which have gone through uneven disruptions in procurement activity during the coronavirus pandemic.

“COVID obviously had some impact on those decision-making processes, but we expect as the government gets back to full operating cadence that we will begin to work through some of that backlog on order decisions,” Novakovic told analysts.

COVID also obviously had an impact on the cadence of work given how remote, at home has been the norm for so many since March of last year.

Novakovic sounded like she expects some changes to be permanent, but it remains somewhat of a murky picture for future years.

“We hear a lot of anecdotal evidence that there may be systemic changes emanating from COVID that have to do with work at home and what that might mean for the commercial real estate footprint,” Novakovic said. “We still believe it is too soon to declare any change structurally -- we do expect to see some -- the extent to which remains to be seen, but some (work) from home either in hybrid capacities or in some cases more completely. But I don’t see that move as something that is dis-positive and determinative of real performance and execution."

Per tradition, General Dynamics never updates its financial forecast after the first quarter in any year. They held to it on Wednesday.

A second tradition for GD is to shy away from comments on the landscape for potential acquisitions. But the question on that was asked to understand the company’s broader thinking on how it invests capital and where.

“We have been through a significant investment period across many of our large lines of business, and our focus here is on execution,” Novakovic started her response.

Just look at the acquisition of CSRA three years ago as one major example, along with GD’s investments in its shipyards.

“We always look for potential niche bolt-ons here and there, but we don’t see anything on the horizon here of any significant opportunities that would entice us,” she said.

GD’s mission systems business -- - essentially the company’s IT hardware organization -- is where much of those types of deals have happened recently.

See as examples under that category the purchases of unmanned sea vehicle maker Bluefin Robotics in 2016 and computing hardware firm Deep Learning Analytics in 2019.

About the Author

Ross Wilkers is a senior staff writer for Washington Technology. He can be reached at rwilkers@washingtontechnology.com. Follow him on Twitter: @rosswilkers. Also connect with him on LinkedIn.

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April 29, 2021 at 02:13AM
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General Dynamics eyes greater share of the cloud pie - Washington Technology

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Brookdale Senior Living celebrates National Blueberry Pie Day - WENY-TV

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“It’s important for the community to come together again since it’s been such a long year,” said Sarah Tuttle, Resident Programs Coordinator at Brookdale. “At Brookdale Painted Post we typically would have organizations and activities going on like this. Of course, within the past year it’s been very hard and difficult, so now we’re back on the grind of things.”  

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April 29, 2021 at 06:04AM
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Brookdale Senior Living celebrates National Blueberry Pie Day - WENY-TV

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Avocado Key Lime Pie - Martha's Vineyard Times

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I’m here writing to you today to sell you on a healthy dessert. It’s a plant-based twist on Key lime pie. The twist is that it’s made with avocados and coconut milk instead of condensed milk.

Now don’t get me wrong: Condensed milk is amazing, and so is regular Key lime pie. But if you’re looking for something a little healthier, but just as tasty, you’ve got to try this. I wish I could have come up with something as cool as this on my own, but this recipe is from British chef and writer Ella Woodward’s “Deliciously Ella.”

The great thing about this vegan- and gluten-free dessert is that it actually tastes good, and is wicked easy to make.

To start, make the base by blending the almonds in the food processor until they are broken down into tiny pieces, but not as fine as flour. Then add the dates to the processor with the coconut oil, and blend until all the dates are crushed and the mix has a sticky consistency.

In lieu of a round cake dish, I used a pie tin, which works just as well. Use a spoon to scoop out the mixture, and press it down into the dish as the base of your pie. Be generous with it, because you want your base to be about an inch thick. Once you’ve spread the base in your dish or tin, you can set it aside as you make the filling.

The filling is made by scooping out the avocado flesh and placing it into a washed-out food processor. Make sure the avocados are very ripe, but not brown. Getting perfectly ripe, bright green avocados is probably the most difficult part of this recipe. Add in lime juice, syrup, and coconut milk, and blend until you get a creamy and smooth texture.

Pour the mixture into your pie dish and spread it evenly. Freeze for an hour and a half — you want the pie firm, not frozen. Once chilled, add some grated lime on top as a zest and serve. Voilà, you’ve got the healthiest, tastiest dessert around.

Equipment

Food processor
10-inch round cake pan

For the base

2¾ cups, or 14 oz, almonds
30 pitted medjool dates
2 Tbsp. coconut oil

For the filling

5 ripe avocados
juice from 3 limes
1 cup maple syrup
4 Tbsp coconut milk
1 more lime for grating

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April 29, 2021 at 12:40AM
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Avocado Key Lime Pie - Martha's Vineyard Times

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Chip and Joanna Gaines Open Fried Pie Truck Maggie’s Sweet Shop at the Silos in Waco - Eater Dallas

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Welcome to AM Intel in the time of coronavirus, a round-up of the city’s newest bits of restaurant-related intel. Follow Eater on Facebook and Twitter for up-to-date details on how COVID-19 is impacting the city’s dining scene.

Chip and Joanna Gaines bring fried dessert pies to Magnolia Market

Reality TV duo Chip and Joanna Gaines have added another food truck to their sprawling Waco complex, the Silos. The new truck, called Maggie’s Sweet Shoppe, serves up sweets-stuffed hand-held fried pies and hand-crafted gourmet sodas like the Sock Hop (strawberry, lemon and sparkling soda) and the Citrus Dream (7-Up soda, coconut and orange). The pies, a Southern dessert staple, come in flavors like lemon blueberry and sopapilla. Each pie costs $4, and can be topped with a scoop of vanilla ice cream for an extra $2.

Self-serve wine bar Vinetopia opens in Plano this Friday

Vinetopia, a new bar that aims to demystify the wine selection process, will open this Friday, April 30, at Plano’s Legacy Hall. The bar allows guests to taste wines in one, 2.5, or five-ounce self-serve pours, and has sommeliers on-site daily to answer questions and help customers select wines. The bar, from the minds behind Velvet Taco and Whiskey Cake, uses a specialized preservation system to keep the wines at the perfect tasting temperature, and the decor includes elements of contemporary art in an effort to make the entire process more approachable. Vinotopia is located at 7800 Windrose Avenue. Its hours are Sunday through Saturday from noon to 10 p.m.

Serious Pizza brings its giant pies to Fort Worth

Serious Pizza, the Deep Ellum restaurant known for its massive 30-inch pies, will soon open an outpost in Fort Worth. The shop, at 2728 West 7th Street, is currently staffing up for a May opening, according to a press release, but the date has not been finalized yet. The Deep Ellum location, which was purchased in 2020 by Milkshake Concepts, who also own Stirr and Vidorra, reopened in February after a major renovation.

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April 28, 2021 at 10:23PM
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Chip and Joanna Gaines Open Fried Pie Truck Maggie’s Sweet Shop at the Silos in Waco - Eater Dallas

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Celebrate blueberry pie day with a 3-ingredient "pie" that only takes 10 minutes - FOX43.com

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April 28th is National Blueberry Pie day and FOX43's Jackie De Tore shares a quick recipe that will satisfy your sweet tooth.

Author: fox43.com

Published: 9:21 AM EDT April 28, 2021

Updated: 9:19 AM EDT April 28, 2021

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Celebrate blueberry pie day with a 3-ingredient "pie" that only takes 10 minutes - FOX43.com

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Blueberry Lattice Pie | CTV News - CTV News

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REGINA -- A showy pie that is a stand-out dessert! In this version, a portion of the filling is cooked and mixed with fresh blueberries to create a delicious texture. *If you are using frozen blueberries, increase the cornstarch amount by another 1-2 tbsp.

Makes one 10” pie

• 1 ½ cups fresh blueberries*
• ¼ cup water
• 2/3 cup sugar
• 3 tbsp cornstarch
• 5 cups fresh blueberries*
• Zest of 1 lemon
• Juice of ½ a lemon
• ¼ tsp almond extract
• 1 egg, beaten
• 1 double crust pie recipe for one 10” pie, ideally using 3 cups of flour
• 1 beaten egg, for brushing
• 1 tbsp sugar, for the sprinkling

Combine the filling ingredients before you start the pie crust to allow the mixture to come together and the sugar to start to dissolve.

In a small pot, combine 1 1/2 cups blueberries with the water. Bring to a boil and simmer about 3 minutes, mashing the berries frequently to create a jam-like mixture (mixture will be runny). Set aside to cool.

In a large bowl, whisk together the sugar and cornstarch. Add the 5 cups of fresh blueberries with the zest, lemon juice, almond extract, and egg. Combine well. Set aside to macerate while you make the pastry.

Divide the pastry in two. Roll out the bottom crust and line a pie plate. Trim the pastry to the edge of the pie plate, leaving no overhanging pastry.

Finish the filling by adding the cooked blueberries to the fresh mixture and stir well. Transfer to the pastry-line pie plate.

To create a lattice top, roll out the second ball of dough. Using a pizza cutter, cut out strips of dough in varying widths, or all the same widths – it’s your choice depending on the look you would like. Lay the strips parallel to each other in a vertical fashion across the top of the filling - lay them as close as you wish. Fold back every second strip so they overhang the side of the pie plate.

Place one strip of dough horizontally across the unfolded vertical strips. Fold back the strips of dough. Fold back the other strips of dough and lay another strip horizontally across the unfolded vertical strips. Fold the strips back. A lattice top will start to appear. Continue folding the strips back and forth and laying horizontal strips of dough until the top is complete. Trim the edge of the top crust to the edge of the pie plate. Brush the top with beaten egg.

To make flowers: Using a small 1 ½” scalloped cookie cutter, cut out pieces of pastry. Holding the pastry in your fingers, gently press the end of a clean pen (a pen seems to works well) into the centre of the flower without pushing all the way through. Pinch the pen and the crust together with your fingers. Remove the pen tip and brush the top of the flower with a bit of egg wash and set on the top of the lattice crust.

Generously sprinkle the top with sugar. Set the pie plate on a cookie sheet (to catch any overflowing juices). Bake for 15 minutes. Reduce the heat to 350°F and bake another 45 minutes. If the crust begins to brown too much, drape a sheet of aluminum foil across the top to shield it from the heat.

When the pie is cooked, remove to a wire rack and let cool completely. Serve with vanilla ice cream.

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Whoopie pie festival set for fall - Mountaintimes

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By Brett Yates

Rutland City hosts several well-known public events each year, such as its famed Halloween parade and the Chaffee Center’s Art in the Park. According to Alderman Michael Talbott, 2021 will add a new celebration to the city’s social calendar if all goes to plan: a whoopie pie festival, tentatively scheduled for the weekend of Oct. 9.

Talbott announced the idea at the Board of Aldermen’s April 19 meeting during a report from the city’s marketing committee. The committee expects the daylong festival to feature “a public dance, a parade to celebrate heroes working during the pandemic, [and] fireworks,” culminating at the Paramount Theater with a live rendition of “The Newlywed Game,” the classic game show that popularized the euphemism “making whoopee.”

A whoopie pie is a dessert commonly served in New England and the Pennsylvania Dutch Country. It typically consists of two fat discs of chocolate cake with a cream filling in the middle. 

Talbott noted that two existing whoopie pie festivals — in Dover-Foxcroft, Maine, and Ronks, Pennsylvania — draw “8,000 to 10,000 tourists” annually. 

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Whoopie pie festival set for fall - Mountaintimes

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