Issue #1 | December 5, 2013                                       2014 IEEE EMC Symposium on EMC - Raleigh NC

This Month's Feature:
JOIN and LEARN! This year's Global EMC and Signal Integrity (SI) University brings eighteen hours of instruction on advanced EMC and SI related topics, running in parallel with our traditional technical sessions. Classes are taught by an international panel of educators, who have been selected for this program based on their reputation for excellence in areas of practical importance to EMC engineers.
Learn from the best in the business!


2014 EMCS & SI Schedule

Call for Papers! Due: January 20, 2014!
The 2014 IEEE International Symposium on Electromagnetic Compatibility (EMC) will be held in Raleigh, North Carolina from August 3-8, 2014.  This symposium is sponsored by the IEEE EMC Society and features an embedded Signal and Power Integrity Conferenence.  Visit the the exhibit hall with hundreds of booths filled with latest products, equipment and services. Concurrent workshops and tutorials and demonstrations to fire the imagination! In addition, there are many collateral industry and professional meetings thorough out the week. Network! at numerous formal and informal opportunities to greet old friends, meet new friends, experts, professionals and industry colleagues.


NC's Lighthouses:

Currituck Beach Lighthouse - WOW!
Finished on Dec 1, 1875, she cost $178,000 to complete
Height: 162 feet (49.4 m)
There is a total of 214 steps to the top
Constructed with~1E+6 bricks!
Coast Survey Chart: 36° 22′ 36” N latitude, 75° 49′ 51″ W longitude
Light is still operational and visible for 19 miles.
Thickness of wall at base is 5 feet 8 inches
Currituck Lighthouse was the last brick lighthouse built on the Outer Banks.

December's Lip-Smacking BBQ Recipe!

Classic Dry Rub  mmmm-mm!*
 * As Andy Taylor would say 
3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper
One 8 to 10-pound brisket, untrimmed
Mix together all the spices in a bowl. Rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.

Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
After about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice thinly across the grain. Smear some barbecue sauce on Grilled Texas Toast, top with brisket and Pickled Red Onions.
...and don't forget the beer! 
Featured Sponsor:

IEEE Product Safety Engineering Society

ISPCE 2014 - San Jose CA: May 5 - 7, 2014

Contact Mike Violette for Sponsorship Opportunities:

EMC 2014 Symposium