By 95.3 MNC – March 29, 2020 0 253 New map can show Hoosiers needing food where to find pantries Google+ WhatsApp Facebook Pinterest CoronavirusIndianaLocalNews (Photo supplied/State of Indiana/FSSA) The Indiana Family and Social Services Administration, in partnership with the state’s food banks, the Indy Hunger Network and Feeding Indiana’s Hungry, has developed a statewide, interactive map that will help Hoosiers seeking food assistance find what they need. The map is online, and will be prominently featured at www.fssa.in.gov. The map can be used on desktop/laptop computers and mobile devices.“Many Hoosiers’ situations have changed as a result of our state’s important and necessary response to the coronavirus pandemic,” said Jennifer Sullivan, M.D., M.P.H., FSSA Secretary. “We know there is a significant need for families – many of whom have never needed assistance before. We hope this tool helps them locate resources to meet their food and nutrition needs during this crisis and in the future.”There are two types of organizations shown on the map: food pantries and meal sites. Food pantries are locations where Hoosiers can pick up groceries to prepare and use at their homes. Meal sites serve packed meals, ready to take home and eat.Last week, FSSA encouraged food pantries to stay open to keep serving Hoosiers and issued a call for volunteers under age 60 who are able to serve. FSSA is actively working with food pantries, food banks and community kitchens across the state to track which are open and is updating the map accordingly. WhatsApp Facebook Twitter Previous articleMessage for Elkhart County businesses who want to donate health suppliesNext articleElkhart County COVID-19 Information Line now operational 95.3 MNCNews/Talk 95.3 Michiana’s News Channel is your breaking news and weather station for northern Indiana and southwestern Michigan. Pinterest Google+ Twitter
(“Police car lights” by Scott Davidson, Attribution 2.0 Generic) A woman in LaPorte has been arrested for trying to run away from sheriff’s deputies during a traffic stop twice.Sheila Kinney was pulled over when a deputy spotted her holding her cell phone while she was driving, which is now illegal under a new state law.The deputy says when he was trying to cite her for the violation, she took off down the 1st street in LaPorte and then stopped.As he tried to talk to her again after that, she sped away again and eventually stopped a second time.Other deputies arrived and they got Kinney out of the car and she refused to do so willingly and arrested her for resisting law enforcement. Police: Woman caught with cell phone while driving tries to flee traffic stop WhatsApp WhatsApp By Network Indiana – August 27, 2020 3 287 Google+ Google+ Facebook IndianaLocalNews Facebook Pinterest Twitter Pinterest Twitter Previous articleTroy Michigan man killed after pick-up collides with semi on toll roadNext articleThree pipe bombs discovered in Berrien County, bomb squad investigating Network Indiana
WhatsApp North Judson-San Pierre Schools going virtual CoronavirusIndianaLocalNews Facebook By Jon Zimney – November 16, 2020 0 184 Google+ Twitter Pinterest Twitter Pinterest (“Macbook” by pittaya, CC 2.0) You can add students who attend North Judson-San Pierre Schools to the list of those going virtual.The decision was made known to parents who were notified that an elementary teacher tested positive for COVID-19.Due to the positive case and the close-contact quarantines, learning by remote will begin on Tuesday and last until, at least, Nov. 27.Extra-curricular, co-curricular and high school athletic event will be allowed to continue. WhatsApp Facebook Previous articleKohl’s recalling triple-wick candles deemed dangerousNext articleWarsaw woman charged in federal court with purchasing guns used to shoot police Jon ZimneyJon Zimney is the News and Programming Director for News/Talk 95.3 Michiana’s News Channel and host of the Fries With That podcast. Follow him on Twitter @jzimney. Google+
in total, to date 6,668 jobs have been saved and 989 jobs have been made redundant through the liquidation further information about rights in redundancy is available on gov.uk continued support by Carillion’s public and private sector customers is enabling as many employees as possible to be retained in the interim until all contracts have been worked through All employees of the group will be eligible to make a claim for redundancy, including those transferring to new suppliers.We have established a specialist team spanning both the Redundancy Payments Service in the Insolvency Service and the company’s HR department to process these payments as quickly as possible. You should expect receive the information you need to submit your claim within seven days of being made redundant or transferring to a new employer.As a result of the systems we have established to prioritise these payments we are aiming to pay your claim quicker than our agreed 14 day target.Additional information To be notified of future updates from the Official Receiver please register to receive an email alert.
It is extremely positive to see the impact that the vaccination has had on prevalence of cervical cancer causing HPV infection among vaccinated women. One day we hope to see cervical cancer become a disease of the past and it is only through high vaccination rates that we will get there. For women who have had the vaccine, it is important to remember it does not offer full protection against cervical cancer so attending cervical screening when invited is still important. Read the paper published in the Journal of Infectious Diseases. In England, girls aged 12 to 13 years are routinely offered the first HPV vaccination when they’re in school year 8. The second dose is normally offered 6 to 12 months after the first (in school year 8 or year 9). It’s important to have both doses to be protected. Men who have sex with men (MSM) do not benefit in the same way from the girls’ programme. From April 2018, MSM up to and including the age of 45 are eligible for free HPV vaccination on the NHS when they visit GUM (genitourinary medicine) clinics and HIV clinics in England. For more information, comment or media interviews, please contact the PHE press office: Human Papilloma Virus (HPV) 16 and 18 infections, which cause the majority of cervical cancer cases, decreased by 86% in women aged 16 to 21 who were eligible for the vaccination as adolescents between 2010 and 2016.The surveillance data from England was published today (Monday 18 June 2018) in the Journal of Infectious Diseases. Overall, declines were seen across 5 high-risk HPV types, which together cause around 90% of cervical cancer cases, as well as low-risk HPV types.The results suggest that the HPV vaccination programme will bring about large reductions in cervical cancer in the future. Cervical cancer is currently the most common cancer in women under 35, killing around 850 women a year.In addition, the programme has led to a marked decline in genital wart diagnoses. The number of genital wart diagnoses in sexual health clinics fell in girls aged 15 to 17 by 89%, and in boys of the same age by 70%, between 2009 and 2017 as a result of herd immunity. Genital warts are caused by some low-risk strains of HPV, which the current vaccine also protects against.Mary Ramsay, Head of Immunisations, Public Health England (PHE), said: These results are very promising and mean that in years to come we can expect to see significant decreases in cervical cancer, which is currently one of the biggest causes of cancer in women under 35. This study also reminds us how important it is to keep vaccination rates high to reduce the spread of this preventable infection. I encourage all parents of girls aged 12 to 13 to make sure they take up the offer for this potentially life-saving vaccine. As well as seeing a significant reduction in the high-risk types 16 and 18, the study also showed clear declines in the prevalence of HPV31, HPV33 and HPV45, which are not included in the current vaccine. This builds on existing evidence which suggests the vaccine also offers some cross-protection to unvaccinated women against related HPV types that can also cause cervical cancer.Robert Music, Chief Executive, Jo’s Cervical Cancer Trust: Most HPV infections are cleared by the immune system with no symptoms, but some high-risk types of HPV (16 and 18) cause cervical cancer.The HPV vaccination programme was first introduced in 2008. Over 80% of people aged 15 to 24 have now been vaccinated in the UK and 80 million have received the vaccine worldwide.The study reminds us of the importance of maintaining high take up amongst girls who are offered the vaccine through the school vaccination. The vaccine was found to be less effective in females who receive it in later adolescent years, due to an increased likelihood of prior exposure to the virus through sexual activity.All girls can get the HPV vaccine free from the NHS from the age of 12 up to their 18th birthday. The vaccination programme is delivered through schools, but if girls miss out they can request it from their GP surgery.Background:
As an ambitious young company, it is essential that we have the ability to grow our key export markets and take new opportunities as they arise. It is critical at this time that our government ensures we achieve the best possible trade deals with key nations in order that the UK can remain competitive within the export marketplace. I encourage all Scottish businesses to make the most of our new partnership with the Scottish Chamber of Commerce and feed their views about our future trade policy in to their local Chamber. We are committed to a transparent and inclusive trade policy that benefits the whole of the UK and we have made sure Scottish interests influence our trade negotiations through a permanent seat on our advisory group. Scotland’s food and drink industry is a powerhouse of international trade, exporting 41 bottles of world-famous Scotch whisky every second. Two thirds of the nation’s whisky exports, worth £4bn annually, go to countries outside the EU, and the sector directly employs 40,000 people.Scotland also remains a major export and investment hub and is a major centre for financial and professional services, outside London. Scotland benefitted from 141 new investment projects by international companies that created 4,000 new jobs last year alone.One drinks business taking advantage of markets worldwide is Pickering Gin, who export more than 25% of their outputs to markets including Australia, New Zealand, China and America. They employ more than 26 people at their site in Edinburgh.Matthew Gammell, Co-Founder and Head Distiller of Pickering’s Gin said: In such uncertain times, it is essential that Scottish businesses have a voice on the future of the UK’s trade policy. The Scottish Chambers of Commerce Network plays a central role in driving business growth across Scotland’s communities, with a significant focus on maximising international trade opportunities. Matt Lancashire, SCDI Director of Policy and Public Affairs, said: As part of our commitment to the Strategic Trade Advisory Group, we will represent the business views from across the Scottish economy as the UK seeks to secure new trade agreements. We will ensure Scottish businesses are ready and able to take full advantage of expanding their trading footprint in markets around the globe. The UK government and Scottish Chamber of Commerce are today calling on Scottish businesses to make their voices heard in post-Brexit free trade agreements.The Department for International Trade has announced that the Scottish Chamber of Commerce will represent Scottish businesses on the government’s new Strategic Trade Advisory Group.The group, which is chaired by Trade Policy Minister George Hollingbery, will meet at least 4 times a year. It will advise the government on future trade policy issues, including on future trade agreements with the USA, Australia, New Zealand and potential accession to the Trans-Pacific partnership, a group of 11 countries around the Pacific rim.Membership of the group will be reviewed annually, and the government has committed to ensuring Scotland is always represented as it develops an inclusive and transparent trade policy that works for all regions and nations of the UK.Scottish businesses can now feed views through their local Scottish Chamber.Speaking at the Scottish Council for Development and Industry (SCDI) Forum event in Edinburgh today, Minister Hollingbery said that future free trade agreements will be negotiated in the interest of the whole of the UK with input from Scottish businesses and the Scottish Government.Trade Policy Minister, George Hollingbery said: Consultations on future free trade deals with the USA, Australia, New Zealand and a group of 11 Pacific nations received a large volume of input from businesses in Scotland.An event attended by businesses and stakeholders in Edinburgh last September revealed strong support for new free trade agreements which would help expand access to key global markets for Scottish exports and businesses.Liz Cameron OBE, Director & Chief Executive of Scottish Chambers of Commerce, said: We welcome this opportunity for Scottish businesses and civic organisations to discuss the UK’s trade priorities with Minister Hollingbery at our Forum. We have met regularly with the Minister and will continue to make the views of our members known to the UK and Scottish governments and the Strategic Trade Advisory Group to inform and influence future trade negotiations. The UK’s devolved administrations have a direct interest in future trade agreements as we leave the EU and the UK government will continue to work closely with the Scottish Government, through regular policy roundtables, official meetings and public consultations to make sure any future trade deal works for the whole of the UK. We believe that a commitment to open, rule-based system of trade will deliver growth and prosperity, and we have been encouraging the UK to explore joining the CPTPP of growing economies. Scotland’s exports are going from strength to strength and Scottish businesses will play a major role in helping to forge stronger trading relationships as we leave the European Union. Protecting and strengthening our international trading relationships is essential for a more productive and inclusive Scottish economy.
number of people tested case rate per 100,000 population local COVID alert level weekly trend These reports summarise epidemiological data at lower-tier local authority (LTLA) level for England as at 17 November 2020 at 10am.More detailed epidemiological charts and graphs are presented for areas in very high and high local COVID alert level areas. Data for each local authority is listed by:
Sandwich chain Subway is to launch a new health-focused advertising campaign next week, featuring sports stars.Olympic gymnast Louis Smith and international boxer Anthony Ogogo are shown requesting more salad in their low-fat subs in the ad, which is designed to reflect the work Subway has been doing with the Department of Health.The sandwich brand said it was currently in discussions to become one of the first signatories to the latest of the UK Government’s Responsibility Deal pledges, which aims to improve access to fruit and vegetables as part of a healthy diet.The £1m ‘Where Winners Eat’ campaign will air on national television from 21 November, and will be supported through social media, PR, and SUBCARD communications.Subway will also be working with Irish rugby star Tommy Bowe who will join the likes of Smith and Ogogo, as the latest Subway Famous Fan in the UK. The parallel campaign will run across national television in the Republic of Ireland.
When you think of a Saturday afternoon at a football match, the thought of award-winning food does not automatically spring to mind.AYE TO A PIE: the award-winning Forres Mechanics’ pieThis could perhaps be forgiven, with the average club serving up mass-produced heated pies from their kiosks. However, some clubs have realised the importance of a half-time pastry and are putting a lot of effort into making top-notch snacks.Food is seen as a key part of a day in the stands, with fans not only consuming pies for warmth and to fill stomachs, but also for enjoyment. For travelling fans, it is sometimes the ‘make or break’ element of the trip, after the result of the match itself.In fact, with hospitality becoming increasingly crucial to sport fans, the food that is served in stadia has the ability to enhance reputations and, ultimately, affect whether some visiting fans return. For home supporters it acts as the deciding factor in whether to eat at the game or to indulge at a nearby pub.It’s not just the corporate boxes at Premier League clubs (famously labelled the “prawn sandwich brigade” by Roy Keane) that enjoy top-quality catering at matches. There are grounds in the lower leagues of British football that pride themselves on treating spectators who sit on the cold terraces to good food.Venture to Morecambe and you can eat award-winning pies made by the club’s own team of chefs. The Lancashire outfit will remember 2010, not only as the year it moved into the newly built £12m Globe Arena, but also for the arrival of Michelin starred head chef Graham Aimson, who changed Saturday afternoons for pie-lovers cheering on the Shrimps.The club is a regular fixture of League Two in the fourth tier of English football, but when it comes to pies, they are top of the league. They were crowned Supreme Champion at the British Pie Awards in 2011 for their ham and leek pie and the winning streak continued in 2012, when the club won a special award to recognise small producers. It also topped three different classes with the pork, apple and cider pie winning the “other meat” class.Local ingredientsAimson says: “When I came to the club, I wanted to serve food made by us and not sell mass-produced pies out of a freezer, not only for events and hospitality but also for the fans in the stands.”The hard work is non-stop for Aimson and his squad of cooks, tweaking recipes, developing new products and rotating flavours. Sourcing ingredients from local suppliers is also a key focus. “It’s good for the local community and helps to keep work in the area,” he says. “We are in a good location to make use of what is around with plenty of farms and the Lake District herds, and it generally tastes better when you use fresh ingredients in the food.”One top-end London retailer certainly seems to agree, stocking the club’s steak and ale and chicken, ham and leek pies on its shelves at £9.95 a pop. It means even more profit comes back into the club and the local community, although Aimson is not looking to roll out the products to other big name retailers.“We sell to small local retail outlets like farm shops. We don’t want the product to become mass-produced, so we stick to the more decadent shops,” he says.The effort that Morecambe makes with its food is not frequently seen at other grounds, but there are a few other clubs who are following in the Shrimps’ footsteps.Football categoryDecember 2012 saw the launch of a football category at the World Scotch Pie Championships to acknowledge pies sold in Scottish football. It attracted 48 entrants including all but one club from the Premier League and outfits throughout the Scottish football league, down to the Highland and Junior divisions.Douglas Scott, chief executive of the Scottish Federation of Meat Traders Association, one of the organisers of the competition, alongside Scottish Bakers, said the companies behind food at football grounds “deserve recognition for their hard work”.Scott says: “It is one of the biggest market for pies in Scotland and some of them are very good. It’s also a good reason for going to watch the football; to have a little treat at half time.”There are different awards within this new category, which saw Celtic take the Speciality Award, however the overall top football pie went to Highland League’s Forres Mechanics for their steak pie.Unlike Morecambe there is no head chef maintaining quality – instead they are supplied by the local family butcher’s shop Murdoch Brothers.Founded in 1916 and situated on Forres’ high street, brothers Ronnie and Graham Murdoch now run the business and have supplied the club for the past two years.Graham Murdoch says: “We have seen a healthy increase in sales since winning the award via our internet site, which we use to sell our products nationally.”
How have the fantastic four fared according to our two professional bakers, Gerhard Jenne and Charlotte Green? One thing’s for certain – they’ve got a sneaking suspicion that one of the judges isn’t too fond of one of the contenders…Gerhard Jenne“Some say the baking has suffered in exchange for X-Factor-style personal drama.”For the semi-final the producers of the show went all French. I’m told the format of GBBO has subtly changed in the four years since its first airing, and it’s worth going back to the first series to see some proper baking. Now that the format has been sold to 13 countries, Paul and Mary are household names, whereas at first it was Mel and Sue who were the stars. Some say the baking has suffered in exchange for X-Factor style personal drama.The baking was a bit of a mixed bag and, by the end, it was no surprise when the final three were announced.First, though, it was a round of savoury canapés for all of them – three types including choux pastry and 12 each. There was quite a lot of innovation, such as carrot pastry, savoury macaroons, wasabi profiteroles and beetroot jelly on biscuits.It is somehow clear PH does not like Frances as, week after week, he repeats the “style over substance” mantra. I think she’s more creative than Paul, and he’s irked by it. Now that baking is on the forefront of home cooking, there’s a space for someone as creative as her. I’m sure a book will follow, no matter what happens next week, featuring all those playful recipes that require a lot of patience and time.Next up was the Technical Challenge. Charlotte Royale, nothing to do with Charlotte Church, much to the disappointment of Beca, who is so good with all things Welsh. In fact, it’s a mould lined with jam-filled, tightly rolled Swiss rolls, then filled with a fruity bavarois cream, finished with a clear glaze and a piping of cream around the edges.The only one who seemed to know that the bavarois must not come through in between the Swiss roll slices was Kimberley. This made glazing it a lot easier as hot jelly on cold cream does not make for good bonding. Ruby definitely suffered badly; her Swiss roll haemorrhaged and bled all over, but I guess it is Halloween soon.For the Showstopper, gateau Opera was the ultimate French recipe challenge. More layers and fillings were required and I’m sure this was really stressful as baking so many different things in two days is not easy. I noticed Frances had an immaculate prep list – the only way to approach something this complex; we could all learn a little from her.Paul and Mary were looking for good layers and an accurate finish, and the bakers had the freedom to stray from the original coffee/chocolate flavour combo. Frances was her creative self and made a “soap opera” cake with lavender and lemon. PH had warned her that the lavender would be overpowering, but in the end the whole thing lacked flavour. That said, it looked damn good, though. A hard chocolate top is not a good idea for an otherwise soft cake base. Kimberley did not take that into account: you would need to pre-cut the slices, otherwise it would never work.The other two bakers didn’t do so well with their versions and, in the end, it was a toss-up between Ruby and Beca as to who was going forward to next week’s final. Beca played it too safe with her canapé flavours and got the Opera wrong. According to the judges it tasted artificial (banana) and was gravelly (banana chips). So Ruby managed to cling on for another week; her baking has flair, but she lacks experience.After the first episode I hotly tipped Kimberley as a potential winner. Frances is the quieter one of the two, but she has steadily progressed. She may well have a few trump cards up her sleeve to grab this year’s trophy. Make sure you tune into the final – it promises to be a great bake-off.Charlotte Green“Kim smiled with the satisfaction of someone who had seen the exam paper ahead of time.”Hot on the heels of the announcement that record audience viewing numbers have secured a BBC1 slot for 2014, The Great British Bake Off semi-final arrived… with yet more French-themed baking.The final four contestants quickly set about preparing savoury canapé selections, with the words “must be visually enticing” ringing in their ears.The flavour choices were bold and interesting, with Ruby incorporating a beetroot jelly into one of her sets, and quail’s eggs into another. Refreshingly, Kim promptly abandoned the French style in favour of Chinese dim sum, whilst Beca’s inclusion of Welsh rarebit tartlets pleased me.The bakers were determined to achieve uniform sizes for their canapés, and they came armed with innovative ways to achieve this objective, from piping nozzles to cake pop moulds. The results were mostly very good; Frances, Kim, and Ruby’s presentation impressed the judges, although Ruby had underfilled her tartlets, and Frances had overdone the paprika.Beca’s canapé selection was criticised for both its looks and flavours, with boring, inelegant-looking pieces, too much stilton in the ‘savoury macarons’ and, surprisingly, too much ale in the rarebit, which is absolutely delicious when made correctly.Continuing the French theme in the Technical Challenge was the Charlotte Royale. Kim smiled with the satisfaction of someone who had seen the exam paper ahead of time, and set about expertly creating a Swiss roll, then confidently lining her bowl and filling it with the sponge slices, leaving not a gap in sight.Ruby, whose workstation was beginning to resemble a murder scene, noticed Kim’s cling film lining and realised her own crucial mistake. Her slices of Swiss roll were wildly uneven, with jam spilling everywhere, but with no time to spare, she had to use them anyway.The results were one perfect Charlotte Royale, which earned Kim first place, and three attempts of varying success, each with large sections of bavarois coming through the many gaps in the sponge outer layer.Well-defined layers have posed a problem throughout the contest, so what better way to test those remaining, than with an Opera Cake – a French almond joconde layered with ganache and butter cream. The bakers chose some original flavours to enliven the dessert, and Paul Hollywood cautioned Frances that her lavender would be overwhelming, and Ruby that her saffron would be lost. As he turned away, the look in her eyes said, defiantly, ‘Then I’ll use the whole packet if I have to’.The contestants were short on the time needed to firm up each layer in the freezer, and though the baking proceeded smoothly, the assembly proved difficult, with only Frances achieving a really neat result. Ruby’s flavour was the best, though her presentation was poor. Beca and Frances had committed the cardinal sin of baking with artificial flavours, which never taste good in my opinion.Kim was the well-deserving Star Baker, and with Beca and Ruby both falling short, Beca was eliminated. Based on past performance, this was the right choice. Next week’s final is sure to test Kim, Ruby and Frances to their limits.You can read Gerhard’s blog here.Follow Konditor & Cook on Twitter: @konditorandcookCharlotte’s personal blog can be found here.Follow Langs of London on Twitter: @LangsofLondon