AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis3 2017 Aurora Prize for Awakening Humanity awarded to Dr Tom Catena 206 total views, 4 views today AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis3 Tagged with: Awards “We all have an obligation to look after our brothers and sisters. It is possible that every single person can make a contribution, and to recognize that shared humanity can lead to a brighter future. I draw my inspiration from the Nuba people. And with my faith as my guide, I am honoured to continue to serve the world and make it a better place.” The Aurora Prize for Awakening Humanity has announced its 2017 laureate as Dr Tom Catena.Dr Catena, a Catholic missionary from Amsterdam, New York received the $1.1million prize for his work in saving thousands of lives as the sole doctor permanently based in Sudan’s war-ravaged Nuba Mountains. He was selected as the 2017 Aurora Prize Laureate from more than 550 nominations submitted from 66 countries.George Clooney, co-chair of the Aurora Prize Selection Committee, said:“As violence and war continue to threaten people’s spirits and perseverance, it is important to recognise, empower and celebrate people like Dr Catena who are selflessly helping others to not only survive, but thrive. Dr Catena is a role model to us all, and yet another example of people on the ground truly making a difference.”Dr Catena receives a $100,000 grant and the opportunity to donate the accompanying $1,000,000 award to organisations of his choice. He has chosen: African Mission Healthcare Foundation (AMHF), USA, Catholic Medical Mission Board (CMMB), USA, and Aktion Canchanabury, Germany.For the last nine years, Dr Catena has been on-call 24 hours a day, seven days a week at the Mother of Mercy Catholic Hospital to care for the more than 750,000 citizens of Nuba amidst ongoing civil war between the Government of Sudan and the Sudanese People’s Liberation Movement. It is estimated that he treats 500 patients per day and performs more than one thousand operations each year.On being named the 2017 Aurora Prize Laureate, Dr Catena said: Advertisement The other four 2017 Aurora Prize finalists were: Ms Fartuun Adan and Ms Ilwad Elman, the founders of the Elman Peace and Human Rights Centre in Somalia; Ms Jamila Afghani, the Chairperson of the Noor Educational and Capacity Development Organization in Afghanistan; Mr Muhammad Darwish, a medical doctor at the Madaya Field Hospital in Syria; and Dr Denis Mukwege, a gynecological surgeon and Founder of the Panzi Hospital in the Democratic Republic of Congo.Last year’s Aurora Prize Laureate was Marguerite Barankitse, founder of Maison Shalom and the REMA Hospital in Burundi. 205 total views, 3 views today Melanie May | 31 May 2017 | News About Melanie May Melanie May is a journalist and copywriter specialising in writing both for and about the charity and marketing services sectors since 2001. She can be reached via www.thepurplepim.com.
In the past the global, fully coupled, time-dependent mathematical model of the Earth’s thermo-sphere/ionosphere/plasmasphere (CTIP) has been unable to reproduce accurately observed values of the maximum plasma frequency, foF2, at extreme geophysical locations such as the Argentine Islands during the summer solstice where the ionosphere remains in sunlight throughout the day. This is probably because the seasonal dependence of thermospheric cooling by 5.3 μm nitric oxide has been neglected and the photodissociation of O2 and heating rate calculations have been over-simplified. Now we have included an up-to-date calculation of the solar EUV and UV thermospheric heating rate, coupled with a new calculation of a diurnally varying O2 photodissociation rate, in the model. Seasonally dependent 5.3 μm nitric oxide cooling is also included. With these important improvements, it is found that model values of foF2 are in substantially better agreement with observation. The height of the F2-peak is reduced throughout the day, but remains within acceptable limits of values derived from observation, except at around 0600 h LT. We also carry out two studies of the sensitivity of the upper atmosphere to changes in the magnitude of nitric oxide cooling and photodissociation rates. We find that hmF2 increases with increased heating, whilst foF2 falls. The converse is true for an increase in the cooling rate. Similarly increasing the photodissociation rate increases both hmF2 and foF2. These changes are explained in terms of changes in the neutral temperature, composition and neutral wind.
From bread weights to salt to carbon footprints, a special FOB panel, representing a cross-section of the industry, discussed the pros and cons for the bakery trade.Chairman Sylvia Macdonald, edi-tor, British Baker [SM]: Should bread weights be deregulated?Joe Street, managing director, Fine Lady Bakeries [JS]: I’m fairly ambivalent about it – what will be will be. Having said that, millers are concerned that deregulation of bread weights could lead to lower bread weights, which could, in turn, lead to a reduction in flour consumption in the UK.Ian Bentley, trading executive, Marks & Spencer [IB]: A determinant should be the customer. What we should be doing is responding to what we see the customer wants. People are eating more varied diets within the same family. The idea that one size fits all is starting to go away. So that could militate towards deregulation and enable us to be selling products in pack sizes that customers want – rather than something that has been dictated.The only counter-argument is that we don’t want to be conning people. If there were a sense that [deregulated bread weights] would lead to a bigger loaf, but with more air in it, then I don’t think that’s a direction we should go in.Dr Andrew Wadge, chief scientist, Food Standards Agency [AW]: The FSA’s point of view would be making sure that consumers do actually get what they think they’re going to get. In other words, if it says it’s 400g then it really is 400g. But we have no particular attachments to what we see is an historical issue.Professor Robert Pickard, director general, The British Nutrition Foundation [RP]: I don’t think it’s critical in nutritional terms; what does matter is that the consumer can rely on the weight of the product. What really matters is the nutritional value within the product.SM: I’ve been told the FSA is setting up an experiment to ascertain the salt levels necessary in bread. If so, what kind of outcomes are the FSA looking at?AW: I’m not aware of any particular experiment that’s being set up at the moment, but I am aware that discussions have been taking place around the technical issues of reducing salt in making bread – there is a particular performance problem with high-protein flours. It seems there is a need for research in this area to help in our overall goal in reducing salt intake.We may be able to help by funding some research in this area in partnership with the baking industry. In terms of the outcome, it’s absolutely clear what we want, and that’s bread with lower levels of salt. Even though the actual levels of salt in bread are quite low, bread still accounts for around 17% of our salt intake, so we would encourage further reductions to build on the good work that’s already been done.JS: The grave consideration is that it makes food exceptionally bland; there is also the concern that not all imported food has had salt reduced or that all food industries are being treated the same.IB: We have been reducing the salt in our bread for some time. The RDA is 6g, which is not a lot of salt. But I would say bread is not the worst culprit by any means. There does need to be a threshold of flavour and taste that we need to be careful of. We don’t support a world of utterly bland food. We want to do the right thing, but first and foremost, food is a fantastic thing that should taste great.RP: The taste sensation you get from salt is entirely relative. What determines the taste is not what you have on your tongue at the moment, it’s what you had on your tongue recently. That influences your perception. As long as a group of food companies moves together with similar and related products to reduce salt, then they should be able to take quite a lot of salt out of the diet and achieve quite significant public health benefits. Here, the various food associations have a specific role to play in coordinating the withdrawal of added salt.SM: We’ve seen M&S make a stand about corporate social responsibility [CSR], and other supermarkets too. But without a common approach, won’t we just have the same chaos that we had over labelling with GDA nutrition labels for some and traffic lights for others? Are we in danger of not achieving what the consumer wants, which is meaningful progress towards sustainability and the reduction of impact on climate change?IB: There has been confusion over traffic lights and labelling. I think we’re at an early stage of this level of consciousness [about sustainability]. I think things will shake out and consumers will become better informed. They will start to dictate the kind of information they want and we will respond to that. Over the years I have seen many attempts to create industry standards, industry marks and quality assurance schemes of one sort or another. I think they can work, but in my experience an awful lot of time will be spent arguing the toss about what the rules and regulations for adherence to the marks should be. That could be time better spent actually getting on with it and improving the quality.JS: There was a study done on carbon footprints for a loaf of bread in the not-too-distant past and there was the suggestion that bread is in pretty good shape in that respect. I think bread doesn’t have anything like the level of carbon footprint as a lot of other foods.RP: There is no doubt some companies pay lip service to CSR and don’t plan it in properly. No industry can really ignore the fact that it has the power to change our society and every individual has the moral responsibility to look after their fellow man. Every element of your company should have some aspect of social responsibility built into that individual department’s strategy.There is still a huge debate in the scientific community about whether or not carbon dioxide emissions, for example, contribute to global warming or are a result of global warming, because of the increased productivity that occurs in plant life as the earth’s temperature rises. So, while we should guard against unnecessary waste, because the resources for life on this planet are very limited, the fact that we should go completely overboard in analysing everything that we do to achieve some rather theoretical end point – that’s highly debatable. A lot more deliberation will be necessary before we get farmers creeping out in the middle of the night to reduce the methane emissions of their cows! n—-=== From the floor ===l Christina Ramsay, Allied Technical Centre, on proposals to deregulate breadweightsAssociated British Foods’ position is mainly to support the deregulation of prescribed quantities, because it allows a greater playing field for trading in Europe. It also provides greater consumer choice, and would give us a greater opportunity for listening to what the consumer actually wants.l Chris Dabner, NA, on suggestions craft bakers aren’t complying with FSA salt reduction targetsIt is up to our members to decide exactly what the salt levels are in their bread. But I would refer you to a study by Hertfordshire Trading Standards, which compared salt levels two to three years ago to salt levels a year ago in craft bread and there was a decrease. So I think you can say that the craft industry is cooperating with the aims of the FSA.l Alex Waugh, NABIM, on pressures on UK wheat supplyStocks are, relatively speaking, at the lowest levels they have ever been. So we’re delicately poised and the markets will respond dramatically to any shocks in terms of poor harvest or bad weather.Whereas, in the past, we have seen price deflation over time, certainly in real terms, that is less likely to be so in the future and we’ll have to get used to that idea.
North Vernon, IN—Saturday, a Commiskey couple arrived at the Jennings County Sheriff’s Office/Rescue 20. They were requesting an ambulance for their 2-year-old grandson.According to statements given by the grandparents to deputies, they stated that the grandfather was mowing the yard on Grayford Road. The toddler ran towards his grandfather as the grandmother ran after him. As the grandfather was backing up the mower, the 2-year-old fell and went under the mower while it was mowing.The grandparents met with Rescue 20 and the grandson was transported to St. Vincent Jennings Hospital. He was shortly flown from the hospital to Riley Hospital for serious injuries.Deputies are still investigating and thus far are calling it a terrible accident.
After dominating Siena, 18-5, last weekend, No. 5 Syracuse (1-0) hosts No. 12 Albany on Sunday at 4 p.m. in the Carrier Dome. The Orange impressed in its season opener without five of its top six scorers from last season due to graduation. The Great Danes haven’t played a game this season and are coming off a quarterfinal loss to Notre Dame in last year’s NCAA tournament.Here’s everything you need to know about the matchup.All-time series: Syracuse leads 12-1Last time they played: After each team scored four goals in the first quarter, Syracuse took control of the game and defeated Albany 17-12 on April 2, 2015. Faceoff specialist Ben Williams went 24-of-27 from the X and the Orange’s first-line midfield combined for nine goals. Lyle Thompson had four goals and three assists, but it wasn’t enough to keep up with a Syracuse offense that fed off Williams’ strong performance.“I have never seen a face-off performance like I’d seen either,” Albany head coach Scott Marr said after the game. “The kid was unbelievable in the X. That was ultimately the difference in the game.”AdvertisementThis is placeholder textThe Albany report: With Thompson now graduated, the Great Danes offense — which led the country with 17.1 goals per game last year — will likely share the ball more since the two-time Tewaaraton Award winner held it approximately 70 percent of the time, Syracuse head coach John Desko said. Sophomore Connor Fields (66 goals and 22 assists) and Onondaga Community College junior transfer Seth Oakes (54 goals and 12 assists) will be counted on to carry the offensive load. Senior John Maloney was fourth on Albany last year in scoring and is the top returning midfielder.“We’ve had to reinvent ourselves since September,” Marr said at Albany’s media day. “Without Lyle, we’ve had to find a go-to guy.”At the faceoff X, Cason Liles took the most faceoffs on the team last season but transferred, according to Inside Lacrosse. Connor Russell, who took the second most faceoffs was injured during fall ball.On the defensive end, Albany returns senior Josh Babcock, junior James Burdette, sophomore AJ Kluck and sophomore Stone Sims. Marr said all four will contribute in front of senior goalie Blaze Riorden, who saved 56 percent of shots, allowed 9.93 goals per game and scored one of the most memorable goals of last season.How Albany beats Syracuse: Win the possession battle and capitalize on opportunities. Against a patient offense like Syracuse’s, Albany can’t afford to commit turnovers and waste chances. No matter who takes faceoffs for the Great Danes, Williams is projected to have the edge. An offense searching for its new quarterback must figure it out early otherwise it could fall behind the way Siena did last week and not be able to climb back. Though Albany’s defense, which allowed 10 goals per game last season (28th in country), is its most experienced unit, Syracuse’s Dylan Donahue will likely control the game again. It’ll come down to whether Fields, Oakes and Maloney can match it on the other end of the field.“I think they’re going to share the ball and who knows, they could be even more dangerous,” Desko said, “just because they’re willing to put the ball in other people’s sticks and I think the other players are good players.”Numbers to know:66 — Fields’ 66 goals last season ranked first in all of Division I.22.9 — Lyle Thompson accounted for 22.9 percent (121 out of 528) of Albany’s points last season. Fields, who accounted for the second most points, accounted for just 16.7 percent.1,097 — It’s been 1,097 days since Feb. 13, 2013, the only time that Albany beat Syracuse.Player to watch: Fields’ role in the new look Albany offense will be fascinating to observe on Sunday. Though Marr has said he’ll have to contribute in more ways than he did mainly as a finisher last year, it’s yet to be seen how successful he can be without Thompson. When you’re the leading goal-scorer in all of Division I, all eyes will be locked on you at the start of the following season. Comments Published on February 19, 2016 at 3:01 pm Contact Paul: [email protected] | @pschweds Facebook Twitter Google+