RSF_en Help by sharing this information Crews working for CNN, the BBC and Al-Jazeera were attacked by plain-clothes police, who smashed their equipment. News Organisation January 28, 2011 – Updated on January 20, 2016 Crews working for CNN, the BBC and Al-Jazeera attacked by plain-clothes police
WhatsApp Christopher Tedor Officers arrested a man Sunday after he reportedly struck his wife several times and began choking her while she was trying to escape in her car.Police were called about the assault around 3:42 a.m. Sunday in the 2400 block of Cambridge Street, where they made contact with the 28-year-old victim and her husband, 48-year-old Christopher Tedor.After a disturbance between the two, an Odessa Police Department news release stated Tedor began punching his wife all over her body and began choking her. The woman was able to fight off Tedor and run outside to escape, but Tedor caught her just as she entered her vehicle.Tedor reportedly began striking his wife several more times, the release detailed, before choking her a second time. Two neighbors then came out of their homes and said they were calling the police, at which point Tedor released his wife and went back inside.Officers charged Tedor with assault by strangulation, a third-degree felony.Jail records show Tedor was taken to the Ector County Detention Center Sunday and was released Tuesday on a $15,000 bond. By admin – June 13, 2018 Twitter Facebook Local NewsCrime Previous articleOPD: Woman tried to stab step-motherNext articleOPD: Man punched, bit, choked girlfriend admin Man charged with strangling wife WhatsApp Facebook Pinterest Pinterest Twitter
RELATED ARTICLESMORE FROM AUTHOR Twitter Google+ WhatsApp Facebook WhatsApp Pinterest Facebook By News Highland – January 8, 2019 Gang plotting raid on two Donegal premises caught by Gardai Twitter Pinterest Google+ Nine til Noon Show – Listen back to Monday’s Programme Previous articleGardai begin excavation linked to missing Strabane womanNext articleIGB announces strategic review of Lifford Greyhound Stadium News Highland Important message for people attending LUH’s INR clinic Community Enhancement Programme open for applications Loganair’s new Derry – Liverpool air service takes off from CODA Arranmore progress and potential flagged as population grows AudioHomepage BannerNews Four men have been remanded in custody in connection with plotting to raid businesses in Donegal. Gardai apprehended the group on the outskirts of Donegal Town late on Sunday night after noticing their vehicle acting suspiciously in the area.Equipment and other material found inside the car have led Gardai to believe that two commercial premises in West Donegal were the planned targets.All those charged are understood to be non-nationals.Crime Prevention Officer Sgt Paul Wallace says this had the potential to a very strategic operation:Audio Playerhttp://www.highlandradio.com/wp-content/uploads/2019/01/paulwallace.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume. Publicans in Republic watching closely as North reopens further
New Mexico scored 23 points in the second half, a season low for the team. Tags: Mountain West/Neemias Queta/Utah State Aggies Basketball The Aggies improve to 2-0 against the Lobos on the season. Utah State defeated New Mexico 68-66 on Jan. 26. Utah State faces Boise State on the road on Saturday. New Mexico plays San Jose State on the road on Tuesday. Written by Anthony Mathis had 20 points for the Lobos (11-15, 5-9). Vance Jackson added nine rebounds. Makuach Maluach had eight rebounds. February 21, 2019 /Sports News – Local Queta scores 23 to carry Utah St. over New Mexico 71-55 Queta made 10 of 12 shots. He added four assists and three blocks. Associated Press Sam Merrill had 13 points for Utah State (21-6, 11-3 Mountain West Conference), which earned its fifth consecutive home victory. Diogo Brito added 13 points and six rebounds. Quinn Taylor had seven rebounds for the home team. FacebookTwitterLinkedInEmailLOGAN, Utah (AP) — Neemias Queta had 23 points and 10 rebounds as Utah State topped New Mexico 71-55 on Wednesday night.
Two of Oxford’s newest landmarks, the Blavatnik School of Government (BSG) and the Weston Library, appeared amongst six buildings shortlisted this year for the Stirling Prize.The prestigious prize is awarded annually by the Royal Institute of British Architects (RIBA) to the country’s best new building. The winner of the 2016 prize is to be announced on October 6.Upon announcing the shortlist, the jury noted that it is “unprecedented” in the prize’s 21 years of existence for two buildings from one institution to be shortlisted at the same time.The BSG and Weston Library were designed by architects Herzog & de Meuron and WilkinsonEyre respectively and have already both been awarded the 2016 RIBA National and South awards. Both buildings were officially opened by HRH Prince William in Trinity of this year.They now stand against works including DRMM Architects’ London housing project Trafalgar Place and the City of Glasgow’s Riverside Campus college facilities. As is the case this year, buildings commissioned by academic institutions have regularly been represented among the six shortlisted architectural works.Announcing RIBA’s choices, president Jane Duncan commented on this strong presence: “With the dominance of university and further education buildings on the shortlist, it is clear that quality architecture’s main patrons this year are from the education sector.”However, the selection has not been received without criticism, with critic Rowan Moore writing in the Guardian that the BSG’s facade is “problematic, hermetic and excluding, a too-honest representation of the them-and-us culture in which the future world leaders – for now students at the Blavatnik – will probably operate.”The BSG has also been targeted by activists for having been built in large part thanks to a donation by Russian-born American billionaire Leonard Blavatnik.Alvin Ong, who recently graduated with a BfA from the Ruskin School of Art, told Cherwell he was “really impressed with Herzog & de Meuron’s work with Blavatnik.”“It’s really evocative of the Radcliffe Camera and the interior spaces are really exciting,” he added. “In relation to the historic spaces in Oxford, Blavatnik superficially supports the idea that this ancient university isn’t a time capsule. Regarding funds, it’s a bit too late to start whining about where the funds came from isn’t it? I mean, say we don’t use Russian money, are these activists capable of securing alternative sponsors themselves?”
Forcing consumers to eat more healthily could result in a backlash, with consu-mers rejecting foods where substantial cuts in salt and fat content have been made or where recipe formulation is perceived to have had an unacceptable impact on flavour.That is the conclusion drawn by The British Sandwich Association in a report released in time for British Sandwich Week, running from May 14 to 20. Attempts to force consumers towards a healthier lifestyle too quickly are likely to fail, it says, as consumers reject foods with lower flavour in favour of less healthy alternatives. In the broad scheme of the convenience market, sandwiches are one of the healthiest choices, it adds and says: “There is growing evidence that, by trying to force people to change their diets too quickly and without taking the full picture into account, government agencies are simply chasing them towards less healthy choices. The benefits of the nutritional value of a sandwich generally outweigh the negative effects of salt and fat intake, especially when you look at the kind of food consumers choose as an alternative.”Bland flavoursTo illustrate the problem, the association claims that complaints have increased about the blandness of some sandwiches and ready meals where salt has been reduced substantially. Data collected at point of sale also shows that there has been an 11.7% reduction in the value of the low-fat/low-calorie/low-salt segment of the market, against a 15.1% increase in the premium sector, where reductions have not been made, according to the association. “The fact is that it takes time for consumer palates to adapt to changes,” says Jim Winship, director of the British Sandwich Association. “There is no point in setting unrealistic targets for the food industry to achieve if consumers simply transfer their loyalty to less healthy alternatives.”The British Sandwich Association also declares itself particularly concerned that government bodies, such as The Food Standards Agency, sometimes appear to pay too much heed to small and unrepresentative consumer lobby groups at the expense of solid evidence from consumers. “Unfortunately the food industry is always painted as being the ogre of the piece, particularly by some consumer groups,” adds Mr Winship. “But the fact is that the industry depends wholly on the support of its consumers to survive and spends millions every year on research to monitor the habits and trends of those buying products so that it can get this right. Every year some 20 million people walk into retailer outlets and buy two billion sandwiches; what they buy is probably a better barometer than anything of current consumer attitudes.”Sandwich makers have no issue with encouraging consumers to eat more healthily by reducing the fat and salt levels in sandwiches. “But this should be achieved at a pace that is realistic,” says Mr Winship. “There is no quick fix.”Change will come about, he says, through a process of educating consumers as well as reducing salt and fat levels at a pace that people’s palates can cope with and by working with groups such as doctors to get the message over to those most at risk from being overweight.While sandwiches are now one of the main meal occasions in the day for most people, and the industry is committed to achieving an average salt level of below 2g per serving by a steady process of reduction, some sandwiches will never achieve this goal as their ingredients are naturally high in salt and fat. “The traditional bacon butty, for example, is always likely to be higher in salt content than the average sandwich,” points out Mr Winship.The British Sandwich Association employs market researchers to gather data from some 5,000 consumers every week about their sandwich purchases. “We are very happy to share some of this information with the Food Standards Agency and work with them to achieve long-term solutions,” says Mr Winship.Sensible approach“We need to work together to achieve change,” he adds. “While everyone’s views should be heard, sense should dictate the pace of change and we should all pay heed to what the consumer is actually saying. “Failure to do this not only means that consumers will reject all our efforts, but everyone will lose. Not only will the government agencies lose face if their goals are not achieved, but food suppliers will find themselves in the awkward situation of being sandwiched between complying with the goals and the commercial realities of consumers voting with their feet. This is not what any of us wants.”
With Christmas out of the way let’s roll out Easter! These innovative Easter Bun Swirls are ideal as ready-to-eat snacks, a major advantage over the ever-popular Hot Cross Bun.The technique is based around products such as Chelsea Buns (without the batching) or Pain au Raisin. The dough is simply spiced bun dough with an orange-flavoured crème pâtissière filling.The combination of the enriched dough and orange crème pâtissière achieves a wonderfully indulgent treat. This recipe idea is versatile and could be manufactured on a small-scale or large-scale production line, if your business is already manufacturing this style of product.Crème PâtissièreIngredients AmountEgg yolk 200gCastor sugar 250gCake flour 80gFresh milk 1,000mlVanilla flavour to tasteOrange flavour to tasteMethod1. Add the egg yolks and 70g of the sugar to the mixing bowl and whisk until it is pale and forms a light ribbon.2. Combine all of the milk and 130g of the sugar into a pan and bring to the boil.3. Add about 1/3 of the milk mixture to the mixing bowl. Whisk until clear.4. Add the mixture back into the pan and cook for a couple of minutes. Ensure the mix is continually stirred.5. Remove from heat and combine flavours. Then cool.Top TipTo make life easier, pastry creams can also be bought in as powdered mixes. I also used the Unifine clean-label custard with really good results. Just add cold water and mix.Spice Bun Recipe – Dough mixtureIngredient AmountBread flour 2,000gWater 1,250mlSalt 30gBlock yeast 60gMilk powder 80gShortening 240gImprover 10gSugar 240gGluten 20g- Fruit mixture (blend together evenly)Currants 500gSultanas 500gOrange/lemon zest 160gBun-spice powder 12gOr use your own Hot Cross Bun recipeMethod1. Mix the dough mixture until well developed. Then add the fruit mixture at the last stage of mixing on slow speed. Try to ensure even fruit distribution. 2. Allow dough to rest until relaxed. 3. Roll out the dough to 7mm depth. 4. Then spread over a thin even layer of crème pâtissière. 5. Coil the dough. 6. Using a scraper cut to desired thickness and place into a baking case or simply place onto a baking sheet (as you would for Pain au Raisin). Allow to prove at 22°C for at least 2 hours. 7. Bake at 200°C for approximately 20 minutes or until golden brown. Then glaze.
Now in its third generation, Coughlan’s Bakery has grown from a single store in Thornton Heath to 22 stores, a bakery headquarters and two mobile sitesCoughlan’s Bakery was founded in 1937, in the town of Thornton Heath, south London, by Jack Coughlan. The business started with a shop that, at the time, was called Farmers Bakery, and Jack also owned two restaurants in the area. When he married his wife Elsie, who came from a family of bakers, he took over a few of her family shops, taking the total Farmers Bakery estate to six, before rebranding with the family name.Jack’s children Peter, Christopher and Maureen joined the business during the 1950s.Peter’s son, and current-generation director Sean, began working at the business during school holidays. He started out as a baker, and worked through a range of jobs, including cake decorating, driving and designing. His sisters Virginia and Jackie also work in the business as head of retail and company accountant, respectively.Sean now oversees the entire business and develops new recipes each week. “All the recipes we use now are mine and, day to day, I teach the staff how to make the products to the highest standard, be it cakes, bread or pastry,” he says.Sean is also the driving force behind the majority of the baked goods on offer at Coughlans being vegan. “Veganism was something I wanted to look into for myself and for my young family,” he explains. “We all need to cut down – everybody does. If everyone does a little bit, it will change the world.“I’m proud people will find that over 90% of the products available are vegan, and that those who aren’t vegan wouldn’t be able to tell the difference.”Coughlans has 22 retail shops and two mobile units, and products are freshly baked and delivered to stores twice daily. In 2013, Sean ended some of the business’ large-scale wholesale contracts, which he felt no longer fitted the firm’s culture. “Big businesses wanted us to create products with cheap ingredients, and that’s not us,” he explains. “I like producing high-quality, fresh products and people were wanting that at a lower price point.”Coughlans now produces bespoke products for a handful of wholesale clients who share its ethos.Looking forward, with Brexit looming, Sean tells us he and the team have been working to protect the business by continuing to source ingredients locally.“I never look too far ahead, I don’t think you can,” he says. “I’ll just continue to have fun, keep launching new products on a weekly basis because that’s what I enjoy, and keep staff motivated and excited.”Timeline1937: Jack Coughlan sets up Farmers Bakery1930s: Jack marries Elsie and acquires some of her family’s shops, subsequently rebranding as Coughlans1950s: Their children, Peter, Christopher and Maureen, join the business1971: The current Coughlans bakery and HQ is established in Thornton Heath1990: Sean Coughlan (pictured above) joins the business full time2007: Coughlans rebrands as Munch2013: The business celebrates its 75th anniversary, and reverts back to its roots as Coughlans Bakery
“High Is Not The Top”“Vibration and Light Suite”“Boppin The Blues” The Chris Robinson Brotherhood brought their mix of jam-based rock and soul to the Spirit Of The Suwannee Music Park for a righteous set of southern tinged tunes yesterday that had the crowd at the Wanee Music Festival up and boogieing! Fans of Robinson, the former Black Crowes front man, crowded close and hung on every note as the expressive singer and his band played. Though Robinson noted it was a little earlier than he was used to playing he certainly seemed to have no problem delivering a perfect set of tunes for an afternoon of fun in the sun.As we’ve shown you in our coverage of Wanee so far—including our pieces on Roosevelt Colliers tribute to Jimi Hendrix and Dumpstaphunk‘s wild set of Red Hot Chili Peppers covers—the festival is firing on all cylinders. We’ve got three more exclusive videos for your viewing pleasure below, and more from Chris Robinson, Phil Lesh, Widespread Panic, and others on the way! So check out these tunes and keep an eye out for plenty more to come. Enjoy!
The Vermont Credit Union LeagueServices Corporation, a subsidiary of the Vermont Credit Union League, hassigned an agreement with John M. Floyd & Associates, Inc. (JMFA) ofHouston, naming the profitability-consulting firm as its “PreferredBusiness Partner” for the JMFA OVERDRAFT PRIVILEGESM program.The League (VCUL), founded in 1947, is a statewide, fullservice, financial trade association representing 37 Vermont creditunions with 243,000 members and assets of more than $1.3 billion at theend of 2002. Leagues in Alabama, Florida, Michigan, Mississippi, NewJersey, New Mexico and Texas also have recently endorsed JMFA. The firm’snon-discriminatory, automated service helps members avoid added costs andembarrassment from bounced share drafts (checks).”The public is demanding value-added services like overdraftprivilege,” CEO John M. Floyd told both the Consumer Advisory Council tothe Federal Reserve System and the Business Law Section of the AmericanBar Association last spring. “This discreet service avoids the humiliationof members ‘making good’ on a check with a valued retailer. Neither thecustomer nor the merchant loses time or productivity in straightening outan NSF (nonsufficient funds) mess,” Floyd says. “Members don’t wind up onretailers’ bad check lists.”Vermont credit union members can avoid multiple NSF charges froma merchant, or larger late payment penalties on house notes, car loansand tuition payments. They also can prevent negative entries on theircredit record or potential visits from law enforcement for inadvertent –but repeat — bad checks or share drafts,” he added. DiligentSearch…Member Friendly Program”With overdraft privilege, credit unions have a significantopportunity to enhance member satisfaction while increasing fee income,which has become progressively more important in the current economy asincome from lending has fallen,” explained Joseph G. Bergeron, VCULPresident.”The VCUL diligently researched and compared suppliers and theirprograms before partnering with John M. Floyd & Associates,” said Bryan S.Kent, Vice President of VCUL. “Our goal was to identify an outstandingpartner that would combine all the benefits of an overdraft program withthe credit union philosophy of focusing on the member’s well being.””I am convinced that our partnership with Floyd & Associates willhelp credit unions implement a member friendly program,” Bergeron added.VCUL is a statewide trade association that assists the creditunions in becoming the premier providers of consumer financial services.It offers credit unions assistance in the areas of regulatory compliance,legislative and operational information. VCUL and its supportorganizations are part of an international credit union support system.For more information, visit the League’s Web site atwww.vermontcreditunions.com(link is external). Overdraft Programs Vary WidelyJMFA, founded in 1973, is a leading provider of noninterestincome products to financial institutions. The company has installedprofit improvement programs in 1600-plus financial institutions, addingmore than $5 billion in increased pre-tax earnings for its clients. Thecompany also has successfully implemented variations of its overdraftprivilege program in more than 400 credit unions, banks and thrifts.”JMFA’s overdraft privilege program (www.overdraftprivilege.org(link is external)) is nondiscriminatory and 100% compliant withfederal and state regulations, as well as with recently suggestedchanges,” Floyd emphasized. “Our program has a proven track record ofproducing more income and less charge-offs.”The Federal Reserve System, at the urging of consumer advocategroups, including the National Consumer Law Center, has been reviewingcompliance issues concerning “bounce protection” and similar overdraftprograms. Some critics contend the programs need stricter controls underthe Truth inLending Act, however, the Fed decided March 28 to make noregulatory changes at this time, but to continue gathering information onthe programs.Floyd has been speaking from coast to coast this yearemphasizing the multiple benefits of overdraft programs, as well as theunfair practices endemic to the implementation, marketing and managementof some overdraft programs. Some bounce or overdraft protection programsare discriminatory, over-promote the service, under-educate consumers onits use and base overdraft limits on a “mystery matrix,” he has advisedconsumers, regulators and bankers.Brian R. Witt, chairman of the Credit Union Committee of theAmerican Bar Association, agreeing with Floyd’s premise, stated in the Mayissue of Credit Union Magazine: “The hidden, unquantifiable costs of notcovering overdrafts could be more insidious than the overdraft fees nowimposed under current disclosure laws.” JMFA creates strategic programs,including PRIVILEGE MANAGER CRM(SM), specific to each credit union, itsorganization and its market that maximizes all aspects of NSF revenue. Itthen delivers expert training, marketing and software to assure successfulimplementation and full regulatory compliance.