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Ava Hunt presents: Acting Alone

20:00 on Saturday 28th May at The Corner. [Theatre] B

Acting Alone is inspired by the people Ava met in refugee camps in Palestine. In her unique performance style, Ava weaves together stories of immense complexity and fragile humanity together with bizarre experiences of working as an actor and performing alone. Heartbreaking, witty, Acting Alone asks questions of us all – can one person make a difference?

 

 

You can reserve your tickets by clicking here

 

Bread & Roses present: Food For Thought//In Whose Name? double bill

From 18:30 on Wednesday 25th May at The Lofthouse. [Theatre] U

 

Food for Thought takes real stories from people in Nottingham who have experiences of visiting a food bank or volunteering and weaves them with journalistic sources. In Whose Name? is a brand new- piece using interviews from Refugees who have come to Nottingham and explores their lives as well as the racism and media attention surrounding the Syrian Crisis.

 

 

You can reserve your tickets by clicking here!

 

 

Source: FONT Festival 

Shorter-form NHS Standard Contract for 2016/17: User guide now available

The NHS Standard Contract must be used by NHS commissioners (Clinical Commissioning Groups and NHS England) when commissioning clinical healthcare services other than primary care. Until now a single (tailorable) version of the NHS Standard Contract has been published. But now, for the first time, an alternative, shorter, form may be used in certain circumstances

 

A User Guide to the shorter-form Contract user guide is now available on the NHS England website

This Guide is about the new shorter-form version of the NHS Standard Contract. It is for commissioners and providers who may use the shorter-form Contract, and who will have to deal with contracts. It explains when and how the shorter-form Contract should be used. 

This shorter-form Contract is one third of the length of the existing full-length version and is much simpler and less burdensome. It may be used for commissioning of relevant clinical services with effect from April 2016.

 

The shorter-form Contract is intended to be used when NHS commissioners commission clinical healthcare services of relatively low complexity and value. It must not be used for contracts for any service for which the National Tariff guidance sets a mandatory national price (whether or not that mandatory national price is to be the subject of a Local Variation or Local Modification). 

 

New Care Models Mark Their First Year

 

Vanguards are part of the national new care models programme which is playing a key role in the delivery of the Five Year Forward View – the vision for the future of the NHS. Samantha Jones, Director of the New Care Models Programme, reflects on the progress they have made over the last year

 

The 50 vanguards, who are spread across different parts of the country, are redesigning and transforming care for patients, communities and staff. Read more about the Vanguards in the East Midlands  on our Introduction to the New Care Models: Vanguard Sites

 

 

NHS England Plan - Transforming General Practice

 

The General Practice Forward View sets out a plan to support the transformation of general practice over the next five years and improve services for patients. By 2020/21 there will be an extra £2.4 billion a year going into general practice. In addition, there will be a one-off, five year £500 million investment to support GP practices.

The General Practice Forward View includes plans to grow the workforce, increase use of technology, develop better premises and improve the way services are provided so patients have better access to the right service at the right time.

For more information: https://www.england.nhs.uk/ourwork/gpfv/

 

Source and full contents: Wellbeing East Midlands

Start & Grow - Helping Start-Ups Flourish

Tasneem Dakri approached NBV in January 2016 for support in establishing a vegan and gluten free desserts business. As a coeliac sufferer, Tasneem spotted a gap in the market for desserts that are suitable for a raw gluten free diet.

 

You're doing great, you're really busy - but you've missed lots of calls from your customers!

Being a sole trader can be a hard slog sometimes and looking after new and potential customer enquiries can be a lot to deal with, especially when you don't have the funds to take on a full-time receptionist (and no, children and partners taking calls doesn't help!)

 

How to Create and Deliver Inspiring Presentations

 

When people are asked to deliver a formal presentation, they are often given a subject, a time frame for how long they are expected to talk, and essentially left to get on with it! But how do you produce great copy if no-one has shown you how to put it all together? Where do you start & how can you be confident that you have done a great job?

 

 

Source and full contents: NBV

Employer: KFC

 

Salary: TBC

 

Hours: Full and part time hours available

 

Closing Date: 4pm, Friday June 3rd, 2016

 

KFC are looking for Cooks, Food Preparation and Front of House staff for their new restaurant opening in Netherfield in July.

 

No experience required as full training given but must have excellent customer service skills.

 

Depending on the role, you will be either cooking food, preparing/assembling food or providing a welcoming, positive experience for the customers.

 

CV and covering letter FAO Julia to This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Added by SB

 

Location: Netherfield

 

 

Contract Type: Permanent

 

 

Source: Nottingham Jobs

 

On 10 and 11 May 2016, Ms. Burrage attended the Inter-African Committee (IAC) conference on FGM at the United Nations in Geneva, where she gave a paperMs. Burrage presented both her books at the IAC conference reception, hosted by HE Steffen Kongstad of the Norwegian Embassy; Ambassador Kongstad also arranged to give copies of those books to the guests who participated in the event.

 

More contents of the speech and original post can be found on H. Burrage's blog.

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Bishop Moses Masamba 2014, Project Riandu Patron

Philip Nucca was a teenager when he came to the UK from Kenya. From his homey kitchen back in Nairobi to the kitchen in an English pub in Sheffield, Nucca has always cooked with determination and an ever-running innovative mind.

 

It was late night when Nucca finally stepped out of the kitchen, having wrapped up an intense dinner rush. There was, however, not a trace of exhaustion on his face, “I don’t really get tired from cooking.” Although not chatty, Nucca projected a relaxing temperament. He had a sniff of the beer I ordered for him and named it immediately. “A sharp sense of smell is important; I need it all the time when cooking,” Nucca tried to elaborate on his remark, “like determining the freshness of meat and deciding on the right spices to go into dishes.” 

 

 

The culinary experience in Kenya is very different from here, especially in terms of heat. “Food in Kenya is a lot spicier, I need to bring down the heat for diners here,” says Nucca with elaboration, “also some of the ingredients we use in Kenya are not easy to find, so I have to find substitutes sometimes.” The experience and memories from Nucca's childhood back home are the main source of his innovation in cuisines. “I never cook with any recipe that’s not my own,” Nucca asserts. His cooking style is much based on the learning from his mother and grandmother, although he never tries to duplicate the recipes. And this style of cooking is usually very spontaneous. “I depend a lot on my instinct, usually I just go with whatever ingredients that I feel could work, and then I’ll just find out if it does,” the proud chef says while casually leaning back against the chair. This is also influenced by his family, “we rarely write down any recipe; we often just go with whatever that feels right.” And now it's the supreme principle in his kitchen. So far, his attempts have seemed to be successful. “Last week I introduced my latest dish, and it was sold out in one day,” says Nucca with a proud smile.  

 

His latest experiment was lamb stew- a Kenyan dish adapted to British taste and with a touch of his own innovation. “I use oregano, we don’t use that back home, but I think it goes really well with lamb.” The stew is cooked with a variety of spices and two types of chillies- green and red- and thus is expected to strike the taste bud with a blow of spiciness. Apart from the stew itself, Nucca also makes a new attempt to the side, replacing the standard potato chips with baked sweet potato mixed with potato mash. “You’d be amazed how sweet potato could enhance the texture and flavour,” says Nucca confidently. And the dish does seem to be a success given the quick sold-out. 

 

Nucca learns from everything that he encounters, be it a recipe, a cooking show or an incredible dish; then out of instinct, his mind starts to run all the probable adaptations to the cuisine. “You’ve got to have passion, to cherish what you do so that you can carry on for a good long time.” To still talk about cooking with such a high spirit after standing in a small kitchen for more than 10 hours, doing nothing but making food, it takes sole passion. 

 

 

Although enjoying the status quo, he has a big picture in mind. His habitual brainstorming for new and unique dishes is a means through which he achieves the ultimate goal- inspiring more tastebuds with mature skills and fresh ideas for cuisines. “This is only my first stop,” the chef's face shines with a hopeful glare. And indeed Nucca has gone back to university to build his capacity in business management since 2015. "This will enable me to run my own catering business and cook for people with adventurous tastebuds."

“Zanzibar,” formerly known as “UK Mama,” is celebrating its 23rd  anniversary this year. And a long history is not the only thing that makes this African-Caribbean restaurant unique; being the first of such kind in Yorkshire also contributes to its prestige.

 

For Godson Ogwudire, “Zanzibar” is a dream come true, literally. The idea of running a restaurant first hit Ogwudire in the form of a dream while he was in the final year of post graduate study. “I studied clinical pathology…nothing to do with food,” Ogwudire said with a hearty laughter. “I didn’t think at all there was any way that I’d run a restaurant,” Ogwudire had never thought of any other prospects until he dreamed of running a restaurant, then he decided to follow the dream and see what would come of it. 

 

Initiating an African-Caribbean restaurant in an English community in early 90s was not an easy task; Ogwudire had to deal with pressure from both his family and the society. “There is no history of culinary industry in my family,” Ogwudire said with a thoughtful expression; to them, running a restaurant while holding a medical degree was unimaginable. Even so, Ogwudire persisted in scratching out his dream with a brilliant business plan. But such a restaurant was an unprecedented attempt and needed more than a piece of paper to take form. The initiation of Zanzibar was a slow stew, which Ogwudire flavoured with “a lot of marketing resolution and faith.” 

 

When finally launched in 1993, the restaurant took the name “UK Mama.” What Ogwudire had in mind was the image of his mother cooking in the kitchen back home in Nigeria, “I remember my mother always singing and happy cooking in the kitchen.” Ogwudire’s mother is the muse for his cooking style and business philosophy, “There’s always love for the food and the people we’re cooking for.” With such value, UK Mama had built a good reputation over years until Ogwudire felt the need to re-identify his business. “People often took us for an Italian restaurant due to the term ‘mama,’” Ogwudire recalled. After a search and brainstorming, UK Mama was re-launched as “Zanzibar,” which bears a denotation that promotes drinks, “we’re letting people know that it’s more than a restaurant, that they can also have a drink here if they want to.” Alongside the literal implication, Ogwudire picked the name with the view to replicating the quality of “Zanzibar-” one of the least polluted places in Africa- in his restaurant. “It’s a beautiful place- homely, full of good food and hospitable people,” says Ogwudire in a vigorous tone. Starting a new page with his business, Ogwudire reinforced his determination, “I want it to be a unique place of Africa in the UK, established for all people- across races.”

 

At ‘Zanzibar,’ members of staff know each other’s tricks. To maintain the authenticity and quality of both African and Caribbean cuisines, all the chefs- including Ogwudire himself- need to cook in both styles properly. “I have to learn the way my chefs know, and they have to learn both styles,” Ogwudire explains his strategy of quality control, which is partly attributed to the fact that he works part time at the hospital a few days during the week, “so that when I’m not around, they can still prepare every dish with consistent quality.” Apart from inclusive proficiency, respect is another key that binds the team. Ogwudire regards his chefs as competent professionals and even leaves his menu open to input, “if they come in with a good recipe that I didn’t know, I would add it to the menu.” Such respect derives from an accommodating perspective, “it’s about realising the heritage that all black people come from the same continent- Africa.” And heritage is inevitably related to the history of slave trade, which caused migration from the continent of Africa to the Caribbean region. Ogwudire explains the cultural aspect in food using the deviation of ‘Jololff rice’ as an example: it was cooked with black eye peas in Africa but turned into ‘rice and peas’ (with kidney beans) over time after reaching the Caribbean. This is how history is reflected in food; deviation is inevitable while traces of common origin can often be found. 

 

 

‘Zanzibar’ takes pride in its authentic cuisines, “the inspiration for our menu comes from my mother, so it’s definitely traditional and authentic.” But in line with the insistence in originality lies flexibility. “Chilies are essential especially to Caribbean cuisines,” but this principle never impedes adaptation; Ogwudire is always ready to adjust the spiciness of his dishes- oftentimes reducing the heat for customers. Still chilies never work alone, not in African-Caribbean cooking anyway, “how you balance different spices with chillies that go into a dish is very important; it affects the aroma and flavour of the food.” “Cooking is like creating art,” Ogwudire believes that ingredients in a dish- as colours in a painting- need to complement one another so as to achieve polyphony to please the taste bud. 

Five common mistakes self-employed people make when claiming expenses... ENDS HERE! By Emily Coltman

There is a question many people ask, why are some people more successful? Is it smartness? Working harder? Risk takers? Having powerful and infl uential friends?

Keeping your books on the right track By Emily Coltman

A few weeks ago Trevor and PK of Coker-Swinscoe Consultancy came to our offi ce to demonstrate augmented reality technology.

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Shirataki noodles are a unique food that’s very filling yet low in calories. These noodles also contain a type of fiber that has impressive health benefits. This fiber has been shown to cause weight loss in numerous studies.

 

What are Shirataki Noodles?

 

They are often called miracle noodles or konjac noodles. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant, which grows in Japan, China and Southeast Asia. It contains very few digestible carbs, but most of its carbs come from glucomannan fiber.

 

“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance.

 

Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs. There is also a variation of shirataki noodles known as tofu shirataki noodles.

 

Bottom Line: Shirataki noodles are a low-calorie food made from glucomannan, a type of fiber found in the Asian konjac plant.

 

Shirataki Noodles Are High in Viscous Fiber

 

Glucomannan is a highly viscous fiber, which is a type of soluble fiber, and one of its main characteristics is the ability to absorb water and form a gel. It can absorb up to 50 times its weight in water, as reflected in shirataki noodles’ extremely high water content.

 

These noodles move through the digestive system very slowly, which helps you feel full and delays nutrient absorption into the bloodstream. In addition, viscous fiber functions as a prebiotic. It nourishes the bacteria living in your colon, also known as the gut flora or microbiome.

 

In your colon, bacteria ferment fiber into short-chain fatty acids, which can fight inflammation, boost immune function and provide other health benefits.

 

Since a typical serving of shirataki noodles contains about 1–3 grams of glucomannan, it’s essentially a calorie-free, carb-free food.

 

Bottom Line: Glucomannan is a viscous fiber that can hold onto water and slow down digestion. In the colon, it’s fermented into short-chain fatty acids that may provide several health benefits.

 

Shirataki Noodles Can Help You Lose Weight

 

Shirataki noodles can be a powerful weight loss tool. Their viscous fiber delays stomach emptying, so you stay full longer and end up eating less. In addition, fermenting fiber into short-chain fatty acids can stimulate the release of a gut hormone known as PYY, which increases feelings of fullness. What’s more, taking glucomannan before a high-carb load appears to reduce levels of the “hunger hormone” ghrelin. It was also shown to reduce fasting ghrelin levels when taken daily for 4 weeks.

 

Bottom Line: Glucomannan promotes feelings of fullness that may cause a spontaneous reduction in calorie intake and lead to weight loss.

Shirataki Noodles Can Reduce Blood Sugar and Insulin Levels

 

Blood Glucose Meter and StripsGlucomannan has been shown to help lower blood sugar levels in people with diabetes and insulin resistance. Because viscous fiber delays stomach emptying, blood sugar and insulin levels rise more gradually as nutrients are absorbed into the bloodstream.

 

Bottom Line: Shirataki noodles can delay stomach emptying, which may help prevent blood sugar spikes after meals.

 

Shirataki Noodles May Lower Cholesterol

 

Several studies also suggest that taking glucomannan may help lower cholesterol levels. Researchers have reported that glucomannan increases the amount of cholesterol excreted in the stool, so less is reabsorbed into the bloodstream.

 

A review of 14 studies found that glucomannan lowered LDL cholesterol by an average of 16 mg/dL and triglycerides by an average of 11 mg/dl.

 

Bottom Line: Studies show that glucomannan may help lower LDL cholesterol and triglyceride levels.

 

Shirataki Noodles May Relieve Constipation

 

Many people have chronic constipation or infrequent bowel movements that are difficult to pass. Glucomannan has been shown to be an effective treatment for constipation in both children and adults.

 

Bottom Line: Glucomannan may effectively treat constipation in children and adults, due to its laxative effects and benefits for gut health.

 

Potential Side Effects of Shirataki Noodles

 

For some, glucomannan may cause mild digestive issues such as loose stools, bloating and flatulence. Glucomannan has been found to be safe at all dosages tested in studies; nevertheless, as is the case with all fiber, it’s best to introduce glucomannan into your diet gradually.

 

In addition, glucomannan may reduce the absorption of certain medications taken by mouth, including some diabetes medications. To prevent this, make sure to take medication at least one hour before or four hours after eating shirataki noodles.

 

Bottom Line: Shirataki noodles are safe to consume, but may cause digestive issues for some. They may also reduce the absorption of certain medications.

 

How to Cook with Shirataki Noodles

 

Shirataki noodles can seem a bit daunting to prepare at first. They’re packaged in fishy-smelling liquid, which is actually plain water that has absorbed the odor of the konjac root. Therefore, it’s important to rinse them very well for a few minutes under fresh, running water. This should remove most of the odor. 

 

You should also heat the noodles in a skillet for several minutes with no added fat. This step removes any excess water and allows the noodles to take on a more noodle-like texture. If too much water remains, they will be mushy.

 

Easy shirataki noodle recipe containing only a few ingredients:

 

Shirataki Macaroni and Cheese

 

(Serves 1–2)

 

Note: For this recipe, it’s best to use shorter types of shirataki noodles like ziti or rice.

 

Ingredients:

 

1 package (200 grams/7 oz) of shirataki noodles or shirataki rice.

Olive oil or butter for greasing the ramekin.

3 ounces (85 grams) of grated cheddar cheese.

1 Tablespoon butter.

A half teaspoon sea salt.

Directions:

 

Preheat oven to 350°F (175°C).

Rinse the noodles under running water for at least 2 minutes.

Transfer the noodles to a skillet and cook over medium-high heat for 5–10 minutes, stirring occasionally.

While the noodles are cooking, grease a 2-cup ramekin with olive oil or butter.

Transfer the cooked noodles to the ramekin, add remaining ingredients and stir well. Bake for 20 minutes, remove from oven and serve.

Shirataki noodles can be used in place of pasta or rice in any dish.

 

However, they tend to work best in Asian recipes. The noodles have no flavor but will absorb the flavors of sauces and seasonings very well.

 

Shirataki noodles are a great substitute for traditional noodles. In addition to being extremely low in calories, they help you feel full and may be beneficial for weight loss. Not only that, but they also have benefits for blood sugar levels, cholesterol and digestive health.

 

 

Source: Authority Nutrition

Rapid climate change is a major topic in contemporary science, in particular, the role of human actions. This period, in which humans have been actively altering the Earth and its systems, is known as ‘THE ANTHROPOCENE’. Current scientific debate whether human activity warrants formal definition as a new phase in Earth history. I ask, has the planet been altered to such an extent as to leave an irreversible mark on the environment? 

According to Paul Crutzen Anthropocene means the time since 18th Century, when the increase in burning of fossil fuels released large quantities of carbon dioxide, previously stored within the Earth’s forests, into the atmosphere. This carbon dioxide together with methane and nitrous oxide, accounts for the recent spike in temperatures over the last few centuries. 

However, others such as William Ruddiman suggest this time began when humans started farming the land. He argues that Anthropocene began over 8000 years ago, when land clearance for agricultural purposes started the release of CO2 previously trapped within vegetation through activities like slash-and-burn agriculture and livestock grazing. The worry is that these activities will, or have already, led to surpassing of upper planetary ‘thresholds’ which will hinder continued functioning of the earth without negative consequence. 

Slash and burn agriculture: beginning the human-induced release of stored carbon over 8000 years ago

 

So, what is actually happening?

Climate changes naturally in time. The last 2.6 million years, the Quaternary period, was characterised by repeated cool phases, ice ages, with each period followed by warmer conditions. We live in one of these warm intermissions. Increase in temperature is thus not the problem, as this occurs naturally with changes in the Earth’s orbit. The issue is the rate and extent of this increases in temperature.

The most recent assessment report by Intergovernmental Panel on Climate Change’s (IPCC) states that between 1970 and 2010, the shallow oceans have warmed about 0.11oC annually coupled with loss of ice on the Greenland and Antarctic ice sheets, plus ocean acidification. This raises concerns of changing climate as it affects plants, animals, people and places, all of which suffer from accelerated change. 

Consequences: Fauna and Flora

Under current warming, extinction of many of the World’s species is imminent. Rates of species loss exhibit numbers high enough to indicate that, today, we may be in the middle of another mass extinction event, with loss of biodiversity occurring at levels much greater than that which would occur under conditions not influenced by human activity. There have been a total of 5 mass extinctions recorded in known Earth history. Mass extinction is defined as an event where a total of ¾ of species are lost. Today, we could be in a human-enhanced 6th event. 

When climate changes, animals and plants adjust to changes in habitat altered by temperatures. As this occurs, species respond by shifting from where they live. If these climatic changes occur too quickly, these organisms struggle to adjust at a speed fast enough to survive. These species are pushed into a smaller habitat areas, termed as ‘climatic envelope’. Species in warm areas shift poleward as temperatures near the equator increase. However, where do plants and animals living at the North and South Poles go? The simple answer is, NOWHERE!

One of the more well-known animals likely to disappear as a result of global warming: its choice is adaption or extinction

 

In 2002 the Larsen B Ice Shelf in Antarctica, collapsed. An area of around 12.5km2 detached from the main ice shelf, which scientists believe to be the result of dramatic retreat of the shelf in recent years. West Antarctica is showing similar instability. Current polar research is focusing on understanding the changes occurring, and how these relate to global warming. If Antarctica alone melts, it will result in about 60m of global sea level rise, enough to cause drastic change all life on Earth.

 

 The Larsen B Ice Shelf collapse in 2002

As much as the IPCC has advocated the need for action, global powers have been slow to respond. Many promote the need for clean energy, sustainable development and appropriate policy making. By 2050 the Earth’s population will be over 10 billion. These people need food, water and housing. We need to rethink our response to climate change, it requires cooperation between disciplines, and universal collaboration. Scientists, policy makers and everyone else should to act on, and deal with, the consequences.

Emma Cooper is a student at Royal Holloway, London University, in her final year.

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