The Great British Bake Off triumphs at the National TV Awards

first_imgThe Great British Bake Off (GBBO) took the Best Challenge Show award at the 2016 National Television Awards (NTAs).Last night (20 January), GBBO beat off competition from Bear Grylls, MasterChef and The Apprentice to take home the Best Challenge Show award at the NTAs.GBBO also triumphed at last year’s NTAs, taking home the Skills Challenge Show award – beating MasterChef, Come Dine With Me and The Apprentice.Accepting the award, GBBO judge Paul Hollywood said: “A huge thank you … in fact we all started crying again down on the row.”Fellow judge Mary Berry interjected adding that it felt “strange” not to have the show’s co-hosts, Mel Giedroyc and Sue Perkins, there with them.2015 winner Nadiya Hussain went up on stage with the pair to collect the award. She baked a four-tier 21st birthday cake for the NTAs this year, which was unveiled at the after-show party. The cake required 34 eggs, 2kg of sugar, 3kg of butter, 2.5kg of flour, 2kg of icing sugar and 4kg of fondant icing.Hussain is currently writing a children’s book of stories and recipes, which will be in the shops in September.Mary Berry in the papersMary Berry was in the newspapers this week defending her decision not to appear on the BBC’s Strictly Come Dancing show, despite being approached. She said: “My husband and children would kill me. I have two left feet and would make a terrible fool of myself.”last_img read more

A Wampanoag Thanksgiving

first_imgCORN CAKE RECIPEIngredients2 cups of corn meal1 cup of flour2 teaspoons of baking powder1 teaspoon of baking soda1 tablespoon of salt1 tablespoon of cracked black pepper1 bunch of scallion greens chopped1 cup of sundried cranberries1 cup of corn (fresh cut off the cob or frozen)1 cup of sunflower oil1 to 2 cups of hot waterPreparationCombine all ingredients with the exception of the water and mix well. Add water 1 cup at a time so that the mixture has the consistency of a thick hot cereal. Ladle the mix onto a hot griddle covered with sunflower oil and cook the cakes until golden brown on both sides.As appears in Chef Sherry Pocknett’s Facebook Page.SaveSaveSave Growing up in the Cape Cod town of Mashpee in a tight-knit family that observed the traditions, culture, and lifestyle of the Wampanoag people, Sherry Pocknett discovered her love of cooking.When Pocknett was a child, she received an Easy-Bake Oven, and with that she found her passion. She roasted “whatever she could find in the refrigerator” — eels, slices of bear meat, fiddleheads.“I loved cooking for my brothers,” said Pocknett, a member of the Mashpee Wampanoag tribe and a chef at the Mashantucket Pequot Museum and Research Center, in Mashantucket, Conn. “I love sharing the food I grew up with, and my culture with others.”And share she did.On a recent night, Pocknett came to Harvard’s Pforzheimer House with pots and pans filled with traditional Wampanoag dishes, as part of her mission to show that Native American food is much more than fry bread. Faculty Deans Anne Harrington and John Durant invited students to the House for a “Native American food tasting” catered by Pocknett, as a response to students’ interest in learning about Native American culture.The Wampanoags were the tribe who dined with the Pilgrims at the first Thanksgiving, and their farming and hunting techniques helped the Europeans survive their first harsh winter in Plymouth. It’s a bittersweet memory. Years later, relations turned sour, leading to war, many deaths, and great diminishment of the Wampanoag tribe.“The history of Native Americans is tragic and poignant,” said Harrington, the Franklin L. Ford Professor of the Department of the History of Science and director of Undergraduate Studies. “And we’d like our students to learn more about the history, the culture, and the contemporary issues that Native Americans face, but we also wanted to celebrate their culture.”At the museum where Pocknett works, she serves venison skewers, bison burger, fried frog legs, and turtle soup. But she brought a more subdued menu to Pforzheimer, one which featured corn, cranberries, and squash, the Wampanoags’ main staples.Corn cakes made with green onion and dried cranberries sizzle on the griddle. See below for recipe. Jon Chase/Harvard Staff PhotographerCorncakes made with corn meal, cranberries, and green onions were a hit. So were quahog cakes, made with the large, hard-shell clams also used for chowders. Pocknett brought the dough and fried the cakes in her portable grill, the smell wafting throughout the kitchen and the dining room.As side dishes, Pocknett brought “three sisters” rice (made with corn, squash, and beans) and butternut squash fry bread. The drink of the night was an aromatic tea made of sassafras roots, which tasted like root beer. Dessert was blueberry slump, made with blueberries simmered with dumplings and sweetened with maple syrup.“Everything was delicious,” said Itzel Vasquez-Rodriguez ’17, who comes from New Mexico. “I loved the corncakes. I had way too many. I loved learning about Native Americans — who still have such rich history, culture, and food. That’s worth celebrating.”That’s the kind of praise Pocknett craves. Cooking her people’s food makes her a cultural ambassador for her tribe and for Native American culture. Pocknett cooks for museums, college events, and powwows, and as she serves her beloved dishes, she explains the ancient roots of her culture, its respect and love for nature, and its spiritual beliefs and practices.“We have more than one Thanksgiving,” Pocknett told students who packed the dining room. “Our New Year starts in March or April, and it’s a Thanksgiving celebration for everything that is coming back. We also have a Strawberry Moon Thanksgiving, and a Thanksgiving for every season because every season brings a different food.”Pocknett talked about the Wampanoag people’s history on the Cape Cod peninsula, and their tradition of living in harmony with nature, eating foods according to the seasons, and searching for sustenance by harvesting, hunting, and fishing. Pocknett’s father hunted bears, muskrats, and squirrels; her mother cooked recipes passed on for generations that called for herring, venison, and frog; and the children helped catch fish and harvest herbs, and in doing so learned about plants, seasons, and nature.An amiable woman with twinkling eyes, Pocknett took pleasure in sharing stories about her childhood. She talked about her Thanksgiving dinners, which occasionally featured raccoon or roasted deer haunch instead of turkey. She told students how her parents taught her and her siblings what to eat and what not to eat when they foraged, to place leftover foods in the garden as compost before that word was mainstream, and to put turtles, frogs, or eels back in the water if they were small.A student asked, “How did you catch eels?”“With a long spear,” she said, to oohs and ahhs.Ella Duncan ’17 was grateful for the chance to learn about Native American culture outside the classroom. Coming from Littleton, the home of the Nashoba Praying Indians, Duncan was familiar with the history of dispossession and colonization of Native Americans, but she appreciated learning more.“I love learning about the many Thanksgivings Native Americans have, how connected they are to the land, and how much respect they have for nature,” Duncan said. “Being thankful is embedded in the fabric of their culture.”Carlos Snaider ’17 and Angela Wu ’17 also appreciated the chance to learn more about the Wampanoags’ deep connection with nature, and how they “eat the foods the seasons bring,” said Wu.Snaider, who spent some time volunteering in the Ecuadorean rainforest and became familiar with indigenous communities there, relished the opportunity to learn about similar communities in the United States. With 3 million people, Native Americans represent 1 percent of the U.S. population, and they can seem invisible.“When I was in Ecuador, I learned about the way locals lived, but I was the outsider there,” he said. “Here I’m learning about how Native Americans live, thanks to Sherry, who shares the wisdom of her culture with us. It’s a privilege.”last_img read more

Former Colombian guerrillas shed their decades-old name

first_imgBOGOTA, Colombia (AP) — The demobilized guerrilla group known as the Revolutionary Armed Forces of Colombia has changed the name of its political party in a bid to perform better with voters in next year’s congressional elections. The FARC’s party will now be known as Comunes, which translates roughly to commoners or commons. Leaders acknowledged that the FARC name “generates resistance in some sectors of society.” As part of a 2016 peace deal with Colombia’s government that ended five decades of war, the FARC was allowed to register a political party and was also given 10 guaranteed seats in Congress for eight years.last_img read more

Fry turkeys with caution

first_imgBy Brooke HatfieldUniversity of GeorgiaIn recent years, fried turkey has been gaining on traditional roasted turkey as the holiday dish of choice. But as fried turkey’s popularity rises, so do concerns about the safety of deep-fat turkey fryers. Safety concerns include the stability of the fryers, uninsulated pot handles and lids and the potential for oil spillovers and overheating. Underwriters Laboratories, Inc., the leading organization in the United States for testing consumer products for safety and conformity to standards, issued an alert in June calling the fryers “extremely dangerous.” Frying turkeys is risky business Although many assume the dangers of fried foods lie in their fat content, Andress said there is no reason to think fried turkey is any less healthy than a regular roasted turkey. A common cause of turkey-fryer accidents is filling the pot too full of oil, causing the oil to spill over when the turkey is placed in the pot. At cooking temperatures, oil spillovers can result in severe burns. * Make sure you use the fryers on a flat surface to reduce accidental tipping. * Never leave the fryer unattended. Most units don’t have thermostat controls. If you don’t watch the fryer carefully, the oil will continue to heat until it catches fire. * The National Turkey Federation recommends thawing the turkey in the refrigerator, allowing about 24 hours for every 5 pounds of turkey. Follow safety guidelines If you must use a turkey fryer, the UL has issued these guidelines: The temperature of a whole turkey must reach 180 degrees Fahrenheit in the innermost part of the thigh, she said. The center of the stuffing must reach 165 degrees. If the stuffing hasn’t reached 165, keep cooking the turkey until it does. Consumer hotline numbers include: Because of these concerns, UL has elected to not certify any turkey fryers. The Consumer Product Safety Commission is also investigating the fryers. The only way to tell if all the bacteria have been killed is to measure the temperature of the cooked turkey with a food thermometer in several places.center_img “The major risks with frying are safety issues and making sure all the harmful bacteria are killed,” Andress said. * Always use turkey fryers outdoors a safe distance from buildings and anything else that can burn. * Never let children or pets near the fryer while it’s in use. Even after use, never let children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot for hours. * Never use turkey fryers on wooden decks or in garages. * Use well-insulated pot holders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter. * USDA Meat and Poultry Hotline, 1-800-535-4555 or 1-800-256-7072/TTY, 10 a.m. to 4 p.m. EST year-round. An extended menu of recorded food safety messages can be heard 24 hours a day. “The people who (fry turkeys) say it produces a moister turkey, and it’s quicker,” said Elizabeth Andress, a University of Georgia Extension Service food safety specialist. * To avoid spillovers, don’t overfill the fryer. * Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember, use your best judgment when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If it grows, call 911 immediately for help. * Make sure the turkey is completely thawed, and be careful with marinades. Oil and water don’t mix, and water causes oil to spill over, which could cause a fire or explosion hazard. * Butterball Turkey Talk Line, 1-800-BUTTERBALL (1-800-288-8372), 9 a.m. to 9 p.m. EST. Full daily calendar of hours is available at www.butterball.com.last_img read more

Florida utility Tampa Electric to add 600MW of solar in next three years

first_img FacebookTwitterLinkedInEmailPrint分享Florida Politics:Tampa Electric Company (TECO) announced Wednesday it would invest about $800 million to add another 600 megawatts of solar power in the next three years.When complete, the solar expansion will reduce carbon dioxide emissions by about 500,000 tons every year, which is roughly equal to removing 100,000 cars from the road.With this expansion, TECO will have a total of more than 1,250 megawatts of solar power — enough to power more than 200,000 homes — with about 14% of the utility’s energy fueled by the sun, the highest percentage of solar power of any utility in the state.The solar expansion will also prove less expensive to customers than if TECO kept its fleet as it is today. This expansion will significantly change the company’s generation mix, as the utility continues to reduce its use of coal. In the past 20 years, Tampa Electric has reduced its use of coal by 92% and has cut its carbon footprint in half.TECO’s investment in solar power has also saved more than 1.4 billion gallons of water — significantly helping an area of the state that has critical concerns over water use.More: Cleaner and greener: TECO announces major solar expansion Florida utility Tampa Electric to add 600MW of solar in next three yearslast_img read more

Garden City Burglary Spree Suspect Nabbed

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York A suspect who allegedly assaulted a police officer while resisting arrest for breaking into three Garden City homes last month has been ordered held without bail, police said and court records show.Nassau County police Saturday arrested Fritz Byer on charges of burglary, criminal possession of stolen property, assault and resisting arrest. He was remanded during his arraignment at First District Court in Hempstead the following day.Police said the 26-year-old Freeport man stole a woman’s purse and laptop computer from a Washington Avenue home Nov. 3, coins and a 2013 Honda CRV from an Osborne Road home between Nov. 14 and Nov. 18 and assorted jewelry from a Poplar Street home Nov. 29.Investigators apprehended the suspect when they found him entering the stolen CRV after it was found parked in Hempstead, police said.Byer allegedly struggled with police, injuring an officer’s right hand, police said. The officer was treated and released at a local hospital.Byer was found to be in possession of jewelry from the Poplar Street burglary and detectives linked him to the two other cases, police said. He is due back in court Wednesday.last_img read more

Having trouble determining your marketing ROI?

first_img 15SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr According to new research from Trackmaven, many marketers feel like it’s getting easier to prove their marketing is successful. However, only a quarter of marketers would call their ROI tracking “very successful” in their ability to demonstrate the value of their marketing internally. The main challenge? Attributing social media and content marketing efforts to revenue results, or in the case of credit unions and community banks, loan growth.Past research in this area has shown that social media and content marketing are the most difficult efforts to measure for ROI. In fact, only 1 in 5 marketers are able to demonstrate the impact of social media quantitatively.How do you measure up to your peers? When it comes to reporting and analytics, those surveyed estimated spending about one-fourth of their time collecting, organizing and analyzing marketing data, with most of their time spent on producing and planning their content and campaign creative. Most marketers in this survey report results to their leaders on a monthly basis (46%), 28% report weekly, and (gasp!) 3% provide daily reports. continue reading »last_img read more

Customs, tradition, heritage, recognizability – We learn about us

first_imgCroatian tourist workers, and especially hoteliers, have been making great efforts for many years to create their own recognizability by designing the names of their hotels and various slogans that attract their guests.It is noteworthy that in most cases these efforts lean strongly towards global trends, and linguistically almost as a rule towards those English names. There are many arguments for such an approach and they should certainly be taken into account, but the intention of this text is to point out the need to think about some alternatives, which could be useful to everyone.Every small place of ours, and especially the big one, has something it is known for. Some places have more such recognizability, and some have world-famous recognition. Wouldn’t it therefore be wise to take advantage of what we already have and what we are, rather than invent something we don’t have or try to be what we are not. It’s especially not very challenging to try to be something someone else already is, and it turned out that wasn’t the right way to go.”It’s all in the story” – we’ve heard it so many times, and yet it seems that we are not ready to tell a story about ourselves, about us, about ours. Or maybe we don’t know what we have and what is the value of what we have !? Hotels are ideal promoters of a place or region. So why wouldn’t a hotel or camp or an entire resort tell one of the stories from that place or from that region?It would automatically mean the launch of certain mechanisms related to that story, specifically the launch of the production of certain products that would accompany the story. Of course it is a process that lasts, which needs to be shaped, improved and upgraded from year to year, but is it something new in tourism. We must invest definitely. This is how they would invest in themselves.Croatia is rich in customs, traditions and heritage, and all three components are an ideal basis for creating recognition or, as we often call it, a “brand”. Maybe we still need a little positive encouragement, rational motivation and reasoned reassurance that this is a great investment.Let’s invest in ourselves.After many years of active publishing on the topic of customs, traditions and heritage, last year I completely innocently, friendly and voluntarily launched a small project “LEARNING ABOUT US” which tried to draw attention to primary and secondary school students, ie our children. However, they are our future and the road is in front of them, so it is time for us to show them which paths they can take, without it being just the way to the exit from Croatia.As time goes on, it seems to me more and more that this education and motivation should be needed even more by our seniors, especially those who decide on the strategy of our recognizability at various levels. When I recently asked at the presentation of the story “LEARNING ABOUT US” held in a dormitory, “Do you know who Matij Ivanić is?” in a crowded hall only one student knew the answer!And that man started a civil revolution on my island of Hvar 500 years ago, in which he fought for “EVERY MAN” to enter the institution of government. It was a hitherto unseen democratic achievement in world historiography, which was only realized again almost two centuries later in the famous French Revolution that our children are learning about today.There is no indication on the island of Hvar that a hotel will soon bear his name. Would that be a smart move not only for the island of Hvar, but also for the entire Croatian promotion? From Istria, Slavonia to Dalmatia, there are really many such stories that can be the initiators of our national identity. Let’s talk about it. Let’s believe in ourselves. We learn about us.After all, tourists come here because of us and because of our country, right? Let’s tell them our stories.They also have their global stories at home.Published by: Miki Bratanićlast_img read more

Saga LNG Shipping Names Its First LNG Carrier

first_imgSaga LNG Shipping named its new liquefied natural gas (LNG) carrier at China Merchants Heavy Industry (Jiangsu) shipyard on March 13, 2019.Named Saga Dawn, the 45,000 m3 vessel would be delivered to the company in May and enter into service shortly after.Saga LNG Shipping said that the unit is the world’s first LNG carrier featuring an IMO type A LNG containment system, based on LNT Marine’s patented LNT A-BOX design.The ABS-classed vessel features Wärtsilä dual-fuel main and auxiliary engines.“We are confident the momentum of this significant milestone will allow us to order many more similar vessels in the near future to meet evolving market demands,” said David Wu, Founder and CEO of Saga LNG Shipping.The company explained that Saga Dawn “brings new life to the dwindling midsized LNG fleet.” The vessel has a fully laden draft of nine meters and no partial loading restrictions.“We expect Saga Dawn to pave the way for new business models, innovative trades and the opening up of stranded demand centers, especially in Asia,” said Jonathan Verswijver, VP of Business Development at Saga LNG Shipping.last_img read more

Higuain ‘arrested’ at airport trying to flee Italy amid coronavirus pandemic

first_imgGonzalo Higuain has been stopped from fleeing Italy as he tried to escape quarantine during the coronavirus pandemic, reports from the country have claimed.Advertisement But authorities prevented him from boarding despite him flashing paperwork of his own negative test for the deadly illness.Higuain, 32, is supposed to have been in a 14-day quarantine after two of his Juventus teammates were diagnosed with coronavirus.According to La Reppublica, via Football Italia, the player and his family then crossed over into Spain to fly to Argentina anyway.With all foreigners who are not residents of the South American nation banned from entering until April 1, flights to and from Italy have been cancelled.In addition, it is not known whether Juve are aware of Higuain’s movements while colleagues Daniele Rugani and Blaise Matuidi are put in isolation after testing positive for coronavirus.Centre-back Rugani, 25, was revealed to have caught it a week ago, meaning all who were in close contact with him must remain in a 14-day quarantine.Higuain reportedly tried to leave Italy with all flights to Argentina cancelledRead Also: Chelsea, PSG make contact with Juventus for €60m PjanicOn Tuesday, it was confirmed that Matuidi, 32, had also contracted coronavirus but did not have any symptoms.The number of Serie A players to have tested positive is now in double figures and includes Fiorentina’s Patrick Cutrone and German Pezzella.Over 35,000 cases of coronavirus have now been officially declared across Italy, with almost 3,000 deaths.FacebookTwitterWhatsAppEmail分享 The superstar striker is said to have attempted a getaway to Argentina on a private jet with his family. Loading… Promoted ContentThe Highest Paid Football Players In The WorldThe Very Last Bitcoin Will Be Mined Around 2140. Read MoreCan Playing Too Many Video Games Hurt Your Body?5 Of The World’s Most Unique Theme Parks9 Facts You Should Know Before Getting A Tattoo7 Of The Wealthiest Universities In The World7 Non-Obvious Things That Damage Your PhoneInsane 3D Spraying Skills Turn In Incredible Street Art10 Phones That Can Work For Weeks Without RechargingCouples Who Celebrated Their Union In A Unique, Unforgettable WayThis Guy Photoshopped Himself Into Celeb Pics And It’s HystericalBirds Enjoy Living In A Gallery Space Created For Themlast_img read more