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LNOC Carries Ebola Fight to 7 Counties

first_imgIn an effort to wipe out the Ebola Virus Disease (EVD) from Ebola hit countries, the International Olympic Committee (IOC) in collaboration with the Liberia National Olympic Committee (LNOC) is launching an Ebola awareness campaign in the country, under the theme: “Do Not Stigmatize Ebola Survivors. They Are Our People, Embrace Them.”The campaign will focus on recovery in the fight against Ebola — simplify the de-stigmatization of Ebola survivors, and the LNOC is involving over 70,000 students in the leeward counties.Its president Philipbert Browne told journalists yesterday at LNOC headquarters on Randall Street, in Monrovia, seven counties will receive anti-Ebola materials, of which 80% will be for schools, and 20% for sporting associations and/or athletes.Browne said the distribution of the anti-Ebola items would begin on Monday, January 23, in Grand Cape Mount County, with the donation of 200 large anti-Ebola buckets with pumps, 40 cartons of Bleach Clora, five pieces of thermometers and dozens of detergents (soaps) and antiseptic soaps.Brown further said similar donations would be given to all the counties.Bomi County is expected to receive its supplies on January 23rd and on Tuesday, February 24th will be the turn of Margibi and Grand Bassa Counties.Distributions will continue on Wednesday, Feb. 25 February, in Bong County and Nimba County on Thursday, Feb. 26, to be climaxed the next day in Grand Gedeh County.“Before the distribution of anti-Ebola items County Superintendents and Sports Coordinators must be in attendance,” Browne said.He maintained that the continuous awareness against the Ebola virus is important and warned that “if we take our eye off the ball, case numbers will climb again.”Mr. Malcolm Joseph, LNOC’s vice president for Technical Affairs said despite the low infection rate, there is a need to sustain the effort to reach a ‘zero infection rate.’Joseph said a single case is equivalent to an outbreak and the threat it poses will not be over until the last case is identified and isolated.It may be recalled that the International Olympic Committee (IOC) President Thomas Bach and the President of Association of National Olympic Committees (ANOC) H.E Sheikh Ahmed Al-Sabah in separate remarks, expressed concern and the efforts needed to combat the virus from the affected countries.Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)last_img read more

Live updates: Warriors vs. Blazers, Thursday at 7:30 p.m.

first_imgClick here if you’re unable to view the gallery on your mobile device. Join us for live news and analysis Thursday at 7:30 p.m. when the Warriors face Oakland’s Damian Lillard and the Trail Blazers at Oracle.The Warriors are looking to atone for a rough Christmas night performance against the Lakers when they were humbled in a 127-101 loss. Golden State (23-12) is hoping things go as well against Portland (19-15) as they did last month when the Warriors rolled to a 125-97 victory …last_img

Kebob this summer!

first_imgShare Facebook Twitter Google + LinkedIn Pinterest I love kebobs! They come in all sorts of flavors, colors and textures to tantalize anyone’s taste buds. Kebobs have infiltrated American cuisine. They come the traditional way like shish kebobs but also come in appetizers, fruit, veggies, dessert and everything in between. On our recent trip along the California coastline we stopped at a restaurant in Pismo Beach at the Sea Venture hotel. I enjoyed a small plate of Pismettes. Pismettes were chicken, shrimp, beef filet and vegetable kabobs or skewers dramatically served with a trio of sauces. They were awesome and just the perfect portion!The history of shish kebob originates from the Turkish words, skewer and meat. They were the perfect solution for the nomadic tribes and invading warriors in Turkey where they would eat various cuts of meat marinated, speared with swords and roasted over the open fire. Shish kebobs are traditionally just like their history, marinated meat and vegetables. Today we put them on skewers instead of a sword. Kebobs have adapted into other cultures. Skewers of all meat called satay or sate can be found in Thai, Indonesian and Malaysian food, which are served with dipping sauces. Skewers of meat or poultry can be found in Japan as yakitori, France as brochettes and in Portugal as espetadas.Kebobs are great for parties. They have a very dramatic presentation and can also help with portion control.It can also be fun to make your own Edible Arrangements, which are decorative fruit kabobs. Cut fruit and firm cookies/cake into shapes of hearts, stars and stick them in anything from a pumpkin, small melon to a pineapple. Kid-friendly kabobs turn bananas, grapes, strawberries and bananas into Grinches, snowmen and caterpillars. I’ve even seen Peep kebobs!Over or undercooked meat and raw veggies are just not cool. Here are a few tips for traditional shish kebobs this grilling season.1. Cut up your protein and veggies/fruit in similar, bite sized pieces.2. Throw the pieces in a baggie with marinade for at least two hours or overnight. Doing this the night before would be perfect for working families.3. No time to marinate, just sprinkle with your favorite spices at least 30 minutes ahead of grilling while you are prepping the grill.4. Want to make a pretty perfect kebob? Parboil your veggies/fruit before spearing them alternately with your meat on the skewers.5. Make your kebobs loosely so they will get cooked thoroughly.6. No time to parboil…make your kebobs all of the same ingredient. Then you can grill each kebob with perfection!7. If ingredients are the type to spin on the skewer, try using 2 wooden skewers to keep food in place. It makes it much easier to turn and you won’t end up with a burnt and raw side.8. Keep food safety in mind. Marinate your meats, poultry and seafood in the fridge. Cooking all meats to a safe temperature of 145 degrees for beef, pork and lamb, 165 degrees for poultry, and fish at 145 degrees or until opaque. Let them rest a few minutes before enjoying.This summer add some pizzazz into your next gathering. Add kebobs! Try red, white and blue kebobs for the upcoming July 4th holiday. Make it a bobfest! Eat Well and healthyShelly Citrus Marinated Beef and Fruit Kabobs beefitswhatsfordinner.com1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick1 medium orange1/4 cup chopped fresh cilantro leaves1 tablespoon smoked paprika1/4 teaspoon ground red pepper (optional)4 cups cubed mango, watermelon, peaches and/or plumschopped fresh cilantro leaves (optional) Grate peel & squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bags; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired. Grilled Pork and Sweet Potatoes with Pumpkin Aioli porkinspired.comchopped parsley for servingskewers1 lb pork loin, cut in two 8 oz piecessprinkle garlic saltsprinkle pumpkin pie spicecooking oil1 pound sweet potatoes, bite sized cubes (1/2 inch thick)1/4 teaspoon pumpkin pie spice1/4 teaspoon garlic salt pumpkin aioli1/2 cup mayonnaise2 tablespoons pumpkin puree1 tablespoon maple syrup1/2 teaspoon pumpkin pie spiceIf using wooden skewers soak them in water now. Pre heat the oven to 375 degrees F with the rack in the middle. Toss the sweet potatoes with 1 Tbsp. oil, pumpkin pie spice and garlic salt. Bake for 20 minutes. Toss with a pair of tongs so all sides cook evenly. Bake another 15 minutes and remove from oven. Cool a bit so you can use your hands to put them onto skewers. Season both sides of the pork with a pinch of garlic salt and pumpkin pie spice. Add some oil onto your grill pan. Pre heat the pan over medium high heat. The pan is ready when a splash of water sizzles. Place pork loin onto the pan and cook each side for about 7 minutes. Reduce heat a bit if they start to burn or cook too quickly. Remove the pork from the heat and let cool a bit so you can handle. Cut the pork into 1inch cubes. Keep the pan oiled, you will add the skewers back onto it. Skewer the cooled sweet potatoes & pork. Turn the heat to medium & place the skewers onto the grill pan. Heat for a few minutes until sweet potatoes and pork are heated through. For the pumpkin aioli: Mix all the ingredients together. Serve with tabouli, cous cous, rice or pasta. Spiced Chicken and Grape Skewers Ellie Krieger foodnetwork.com 2 tablespoons olive oil1/2 teaspoon lemon zest 1 tablespoon lemon juice2 cloves garlic, minced1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt1 lb. boneless skinless chicken breast,cut into 3/4-inch cubes8 (10-inch) skewers1 1/2 cups seedless green grapesCooking spray2 Tbsp. fresh mint leaves1 lemon, cut into wedges In a medium sized bowl whisk together the oil, lemon zest, lemon juice, garlic, cumin, coriander, and salt. Add the chicken to the marinade and toss to coat. Marinate the chicken for 20 minutes. While the chicken is marinating, soak the skewers in water if wooden.Thread 4 pieces of the chicken and 4 grapes onto the skewers, alternating them. Spray a grill pan with cooking spray and preheat over a medium-high heat, or prepare an outdoor grill. Grill the chicken until cooked through, about 3 to 4 minutes per side. Sprinkle with mint and serve with lemon wedges. Banana Split Kabobs3 Bananas ¼ of a cored and peeled pineapple 6 Strawberries 1 cup dipping chocolate 1/4 cup Chopped Peanuts 12 SkewersCut strawberries in half. For each strawberry half, cut an equal size piece of banana and pineapple. Place pineapple on first, then banana and lastly strawberry. Place in freezer for 10 minutes. Line a tray with wax paper or parchment paper. Put chopped nuts in small plate to use for dipping. Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth. Dip cold fruit in chocolate, then into nuts, then place on prepared tray. Chill.last_img read more

GIFF starts this weekend — log your Will Attend now!

first_img SharePrint RelatedGIFF starts this weekend – log your Will Attend now!October 31, 2017In “Community”GIFF Weekend 2015August 24, 2015In “GIFF”Watch the trailer for GIFF 2018October 2, 2018In “News” The smell of popcorn in the air, gnomes dancing everywhere… it can only mean one thing: It’s time for the 2018 Geocaching International Film Festival!From November 8-12, the 16 never-before-seen GIFF finalist films will make their international debuts on hundreds of screens all over the world. Some GIFF Events will be themed—like this intergalactic GIFF gathering in Adelaide, Australia. Some events will be extravagant—like the first-ever GIFF themed Mega Event – GIFF 2018 – Janz jroß Kinema. All GIFF events will show this year’s hilarious, dramatic, and poignant geocaching films. And if you need one more reason to love GIFF: attending any official GIFF event will earn you the GIFF 2018 souvenir, plus you’ll earn 15 points towards your Social Butterfly souvenir!Don’t miss your chance at popcorn, films, and GIFFy fun… explore this live map of all official GIFF events to find one near youGIFF Events 2018Tag your GIFF stories and photos with #geocachingfilmfestival on Facebook, Instagram, and Twitter for a chance to have them shared on the official Geocaching channels!Share with your Friends:Morelast_img read more

Wimbledon 2014: Czech sixth seed Petra Kvitova beats Eugenie Bouchard to win title for the second time

first_imgPetra Kvitova of Czech Republic holds the trophy after winning the women’s singles final against Eugenie Bouchard of Canada at the All England Lawn Tennis Championships in Wimbledon, London, Saturday, July 5, 2014. Photo by Sang Tan(AP)Czech sixth seed Petra Kvitova lifted her second women’s singles Wimbledon title after defeating Canadian 13th seed Eugenie Bouchard in straight sets in the final on Saturday.Kvitova, who also won here in 2011, completely destroyed her opponent to come out victorious 6-3, 6-0 in only 55 minutes. This was the first even Grand Slam final for Bouchard.The Canadian broke Kvitova once in the first set but the 24-year-old Czech reacted by breaking Bouchard thrice to easily bag the set in 32 minutes.It was a complete one-way-show for Kvitova in the second set as she converted three of the four breakpoints she earned to route the set and match in her favour.The former champion’s net game totally worked for her as she pocketed 11 net points to two of Bouchard. Kvitova also had 28 winners in the match, remarkably 20 more than her opponent.last_img read more