Tag: 2019yldt

D.C. rink finishes 11th at under-18 bonspiel

first_imgJordan Steinke’s Dawson Creek rink finished in 11th place at the Optimist International under-18 curling championship this weekend.- Advertisement -The Peace Region champs won their spot at the event in Regina by winning the Alberta Juvenile Championship, in early March.Facing some of the best youth rinks from around North America and Japan, the Steinke rink finished the round robin at 1-4, but left on a high note, after a 7-3 win over the Northwest Territories in the 11th place game.Nova Scotia claimed the overall men’s title, beating Saskatchewan in the gold medal final. The Yukon beat Nova Scotia in the women’s gold medal game. By Jon Zackslast_img

From pups to pythons – ISPCA Donegal centre helps over 200 animals in first year

first_imgThe ISPCA Donegal Animal Rehabilitation Centre (ARC) is celebrating the first anniversary of the opening of the state-of-the-art-facility in Ramelton.The new centre has already cared for 233 animals since it opened on 20th June 2018.The centre is going from strength to strength, with two full time members of staff who care for and rehabilitate animals in need. ISPCA Centre Manager, Denise McCausland, said: “We’re pleased with how the first year at the centre has gone. It has been a busy twelve months caring for and rehabilitating 67 dogs and puppies, 144 cats and kittens, 6 ponies and donkeys and we have also helped various wildlife casualties including, a swan, a duck, two hedgehogs, one of which was trapped in a drain and was later released following veterinary treatment.“140 animals have already been adopted from the centre, 59 animals are getting ready to start their new lives and we have more animals in our care undergoing treatment and rehabilitation including an orphaned baby hedgehog (hoglet) and starling which are currently being hand reared.”October 2018: Hans the Hedgehog recovers after his rescue from a drain at the ISPCA Donegal ARCPhoto: ISPCA Donegal Animal Rehabilitation CentreISPCA Senior Inspector Kevin McGinley said: “The ISPCA Donegal ARC is the first animal rehabilitation centre of its kind in Donegal and has already helped so many animals. The majority of the animals I have rescued were victims of neglect and abuse and many others were injured and in need of veterinary care.  Once they are brought into the centre they are cared for, rehabilitated and then responsibly rehomed.”ISPCA Senior Inspector Kevin McGinleyKevin added: “No two days are the same in my job.  I could be responding to a horrific case of animal neglect and later be assisting the local Gardaí and wildlife rangers to locate a royal python on the loose, which happened recently. We are receiving a lot of calls about cats and kittens and our cattery is full to capacity.  We are treating a lot of sick and unwanted kittens which could have been prevented if owners had neutered or spayed their cats. “In most cases, spaying and neutering has overwhelmingly positive health benefits and it also prevents accidental litters of kittens or puppies which can also be challenging in finding good homes. Pet owners need to play their part by spaying and neutering their pets and this will massively help in preventing unwanted litters in the first place. We are asking to public to ask their vets for advice and do the right thing for their pets”.ISPCA Donegal Animal Rehabilitation Centre Manager Denise McCauslandDenise said:  “The Donegal ARC is going from strength to strength and this has only been made possible with the kind help of our local supporters who have made donations, fostered an animal or volunteered their time. It costs over €100,000 annually to run the centre, including two full time members of staff who care for and rehabilitate the animals in our care. These costs don’t include the local ISPCA Inspector.  Donations, no matter how big or small, are really appreciated so we can continue our work – donations can be made online https://www.ispca.ie/donate/ ”.The ISPCA is always looking for volunteers who can help out. The ISPCA has a number of volunteer roles available to work hands-on with the animals in our cattery, kennels and stables. They are also looking for grounds keeping and maintenance volunteers, and people to help out at various events, or to do some fundraising!To become an ISPCA volunteer, you must be over 16 years of age for insurance purposes. Visit the website for more information about volunteer opportunities here https://www.ispca.ie/volunteer/The ISPCA is asking the public to continue to report animal cruelty to the ISPCA National Animal Cruelty Helpline in confidence on 1890 515 515, email [email protected] or report online herehttps://www.ispca.ie/cruelty_complaint From pups to pythons – ISPCA Donegal centre helps over 200 animals in first year was last modified: June 20th, 2019 by Rachel McLaughlinShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:Donegal Animal Rehabilitation Centre (ARC)ISPCAlast_img read more

South Africa’s new National Library

first_imgIts music library will have listening posts for CDs and a DVD/video collection which will include South African and African content. Speaking at the official opening of the National Library in Pretoria on Friday, Arts and Culture Minister Pallo Jordan said: “We are trying to make our libraries warm and engaging public spaces thronged by young learners seeking knowledge.” Jordan said an additional R200-million had been made available for building and renovating public libraries all over the country in 2008/09. The book stock will have a similarly strong focus on local content, and will be the only library in the city offering reading material in all 11 official South African languages. Warm, engaging public spaces Jordan said that access to information promoted critical thinking, particularly among young people, helping them to open up to differing, even conflicting, dimensions of the same issue. The aim, he said, was for the country’s libraries to have better staffing, more sensible opening hours, upgraded educational support material and other information resources, facilities promoting children’s literature, and more books in South Africa’s indigenous languages. 4 August 2008 Cape Town’s new central library, now housed in the Old Drill Hall, offers a wider selection of books, free internet access on 40 computers, a professional children’s collection intended for research purposes, an extended Art Library, and a Music and Performance Arts Library. Focus on local contentcenter_img Two state-of-the-art, multi-million rand public libraries opened in South Africa last week: the new National Library, built in Pretoria at a cost of R374-million; and Cape Town’s central libary, refurbished and upgraded to the tune of around R50-million. South Africa’s new National Library, situated at the corner of Proes and Andries Streets, can accommodate up to 1 300 visitors at a time and stocks around two million books, with capacity for another 3.5-million. The facility, which will contribute to the regeneration of Cape Town’s central business district, will also have a coffee shop, bookshop, meeting rooms, seminar rooms and an auditorium. “The power of written word resides in the fact that recording words transforms them into powerful means of communication, not merely between two people, but potentially amongst millions.” The upgrading of Cape Town’s central library was funded by a US$2-million (around R15-million) grant from the US-based Carnegie Corporation and R36.6-million from the City of Cape Town. At last week’s official opening, Carnegie Corporation announced that it would donate a further $2.495-million over the next three years to upgrade the library further. Carnegie Corporation president Vartan Gregorian said that libraries were invaluable to those who were engaged in lifelong learning, and who could not imagine an existence without something new to learn about every day. Source: BuaNewslast_img read more

New Canadian Agricultural Minister says Canada will pursue COOL retaliation

first_imgShare Facebook Twitter Google + LinkedIn Pinterest Reiterating newly-elected Canadian Prime Minister Justin Trudeau’s position, new Minister of Agriculture Lawrence MacAulay said the Canadian government will uphold the Conservative party’s decision to pursue trade retaliation against the United States over its Country-of-Origin Labeling (COOL) law, according to the National Pork Producers Council.The statute requires meat to be labeled with the country where the animal from which it was derived was born, raised and harvested. It also applies to fish, shellfish, fresh and frozen fruits and vegetables and certain nuts.The World Trade Organization (WTO) has ruled that COOL discriminates against Canadian and Mexican livestock sent to the United States to be fed out and processed, violating international trade rules.“It’s not what we want to do, but if we were forced to do it, it’s something that we would likely have to do,” MacAulay said.A WTO arbitration panel now is determining the level of retaliation; Canada and Mexico have asked for a combined $3.1 billion.The WTO decision on the retaliation amount is expected to be issued Dec. 7.last_img read more

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