24% vote to RON in OUSU by-election

first_imgBeth Evans, OUSU VP-Elect for Graduates, received 24% RON (Re-Open Nominations) votes in Thursday’s by-election.This is the largest percentage of RON votes of any OUSU candidate in the past three years.Forty people voted RON, while 129 voted for Beth Evans, who ran unopposed. The online by-election was held because nobody came forward to run for the position last term.The turnout of 160 from a potential electorate of 8,101 graduates was higher than usual in an OUSU by-election.last_img

FACE TO FACE – MERVYN HEMPTON, Operations executive, Allied Bakeries, Belfast President, IAMB

first_imgQ. How did you get involved with the Irish Association of Master Bakers (IAMB)?A. When I was chairman of the Northern Ireland Bakery Council I was put forward for the presidency of the IAMB. The association represents three organisations: the Northern Ireland Bakery Council; the Irish Bread Bakers Association, which represents the plant bakers in southern Ireland; and the Flour, Confectioners & Bakers Association, in association with the Institute of Irish Bakeries, also in the south. The president is elected for two years and, as each of the three bodies nominates a president in rotation, it means the presidency only comes to Northern Ireland every six years. I am three-quarters through my term in office, having been elected in October 2004. The IAMB will be 100 years old in 2008.Q. What would you be doing if you were not in your present position at Allied Bakeries Northern Ireland?A. I would be working somewhere as an electrical engineer. I had a technical education at a college of technology in Belfast and moved into electrical engineering, starting with an apprenticeship. I joined Allied Bakeries, Belfast, then known as Sunblest, as an electrical engineer in 1971, becoming engineering manager in 1979. In 1986 I became chief executive of Allied Bakeries, Belfast, reporting to the MD of Allied Bakeries, Ireland. In many respects, I am still in the same role, now termed operations executive. I’m responsible for bakeries in Belfast and Coleraine.Q. What are your main duties as IAMB president?A. Representing the interests of Irish bakeries at conferences and similar gatherings is an important function. I am also closely involved with helping to raise money for the Irish Bakers Benevolent Society (IBBS). The organisation was only formed five years ago and its fund-raising had been limited to southern Ireland until I held a golf day in the north recently. With the support of 26 sponsors, this raised E3,500. In the south, a similar golf day raised E8,000 in May and a gala ball last November contributed E20,000 to the society’s funds. There is no equivalent organisation to the Flour, Confectioners & Bakers Association in Northern Ireland and, through functions such as the golf day, I hope to get some of the smaller bakeries in the north involved with the IBBS and help to create greater unity within the industry.Q. What issues are plant bakeries facing in Ireland and how can you help to resolve them?A. It’s very difficult to escape from the price pressures being put on plant bakeries by the large retailers. This is worse in the north than the south at present, but I’m sure more big chains will move into southern Ireland in the future. Companies need to be slicker in their operations to stay profitable and have money for capital investment in projects such as automation that will lower the overall head count. As IAMB president I try to encourage bakers to share their experiences in dealing with the pressures they find themselves under. Price is an obvious one, but we also like to discuss issues such as the salt content in bread and how we can prevent so many bread trays from constantly disappearing.Q. How do you view the craft bakery sector in Ireland?A. I have worked in plant bakery all my life, but I think I still understand the needs of the craft sector. One reason for this is that I used to have a small business selling and refurbishing machinery for craft bakers, so I was able to see first-hand the life they led and the pressures they faced. Theirs is a hard life with early starts and a need to produce a wide variety of goods. We don’t compete with each other and I’m sure there is a place for craft bakers. People like to go to their corner shop for pastries and their wee rolls, and plant bakers cannot fulfil that function. Life is just as tough for craft bakers as it is for the plant bakeries; we will all have to continue to work hard.Q. Do you have a vision for the baking industry in Ireland?A. I see further rationalisation of bakeries across Ireland, with more plant and craft bakers going to the wall. There are now only three plant bakers in Northern Ireland (British Bakeries, Allied Bakeries and Irwin’s) and the reduction in capacity has introduced a bit of sensibility into the market. There’s less need to attack each other than in the past!I would expect more rationalisation in the south as big supermarkets start to wield greater influence. There are no issues between the plant and craft sectors however. We will continue to work side by side.Q. What do you like to do in your leisure time?A. Last October, at the age of 60, I completed a business management degree at the University of Ulster, graduating with a 2:1. There were 18 modules to the course and this enabled me to bring back some new learning to the company in areas such as quality management and operations management. I like to think this played a significant part in Allied Bakeries winning a Northern Ireland Quality Award last year. Away from Allied Bakeries I sit on the board of Belfast Cathedral and also of East Belfast Enterprise. This is an incubator for start-up businesses in the area, which has been hit badly in terms of skills and employment by the demise of the shipyards. On the leisure front, I play the Scottish bagpipes, competing in the world championships each year, and enjoy my golf, although my handicap is moving in the wrong direction!last_img read more

California Raisins Innovation Award winner announced

first_imgBrambles Foods has been announced as winner of the 2008 California Raisins Innovation Award. The company was awarded 1st prize for its range of sandwiches containing raisins. Brambles Foods’ range includes a coronation chicken with raisins and sunflower seeds sandwich and a Cranks sticky toffee toastie, which is made using sweet sticky toffee cheese on honey and seed bread with raisins. Cranks sandwiches are produced by Brambles Foods under licence. “Regular development and creativity is an essential element of the Brambles philosophy and it’s great to get recognition for all our hard work,” said director Guy Truman. Peter Meadows, marketing director of the California Administrative Committee, said: “In the five years that the competition has been running this is the first time we have received a sandwich as an entry, and it was worth the wait.”Middlesborough-based Brambles Foods formed in 1990 and supplies a range of sandwiches and salads. Currently employing around 400 people, it has two sites: a head office in Middlesborough and a production facility in London.last_img read more

Prophets of Rage Release Official Live Video of ‘Killing In The Name,’ Add Tour Dates

first_imgProphets of Rage has continued their steady roll-out of announcements and surprises, releasing pro-shot footage of Rage Against the Machine hit “Killing In The Name” from the project’s second-ever performance, at the Hollywood Palladium on June 3rd. Spoiler alert: it rages.The newly formed collaboration, featuring members of RATM as well as Chuck D (Public Enemy), B-Real (Cypress Hill), and DJ Lord also announced some additional dates on their upcoming Make America Rage Again Tour. The added shows include an appearance in Cleveland, conveniently coinciding with the Republican National Convention in the Ohio city, which the band has already promised to protest. Shows in Montreal, Quebec and Uncasville, Connecticut were also added to the nationwide tour, which will begin in Cleveland on July 19 and extend through October.Hit their website for more info on the tour.last_img read more

Watch Denzel Washington & Viola Davis in the Trailer for Fences

first_imgDenzel Washington & Viola Davis in ‘Fence'(Photo courtesy of Paramount Pictures) If the teaser trailer for Denzel Washington’s film adaptation of Fences is any indication, this will be one to keep an eye on as Oscar season approaches. It’s hardly a surprise, though: the August Wilson play won the Pulitzer Prize and Tony Award in 1987, and the 2010 revival won Tonys for Washington and Viola Davis. The two reprise their intense performances as Troy and Rose, respectively, for the big screen; joining them is Jovan Adepo as their son, Cory. Check out the first look below, then catch Fences in movie theaters beginning Christmas Day. View Commentslast_img read more

Brooks Award winners

first_imgBy Faith PeppersGeorgia ExtensionServiceFour University of Georgia faculty members received theprestigious D.W. Brooks Awards for Excellence Oct. 6 inAthens, Ga.The $5,000 annual awards recognize UGA College of Agriculturaland Environmental Sciences educators and researchers who excel inteaching, research, extension and public service extensionprograms. An award for international agriculture is given ineven-numbered years.The 2003 winners are Mark Compton, teaching; Casimir Akoh,research; Don Shurley, extension; and Reid Torrance, publicservice extension programs.The CAES sponsors the annual lecture and awards in memory of D.W.Brooks, founder of Gold Kist, Inc., and Cotton States MutualInsurance Companies. Brooks was an advisor on agriculture andtrade issues to seven U.S. presidents.Dennis Avery, a senior fellow of the Hudson Institute, deliveredthe 2003 D.W. Brooks Lecture, “Has America Already LostHigh-Yield Agriculture?” The lecture and awards presentationswere in the Mahler Auditorium of the Georgia Center forContinuing Education.Compton,a poultry science professor, was cited for his innovativeapproach to teaching. He’s highly rated by students andconsidered a leader in interactive, multidimensional education.His lab exercises are the central focus of his courses. Theyprovide hands-on experiences that are intimately integrated withlecture material. Even his testing approach is unique. Virtuallyall of his exams include an oral question he evaluates one-on-onewith each student.Students consider his “Avian Anatomy and Physiology” course amongthe hardest at UGA. It’s highly unusual for students to give goodteaching evaluations to professors who teach tough courses. Yetthey consistently name him as one of the best teachers, if notthe best, they’ve ever had.Akoh,a food scientist, has made significant contributions in basic andapplied research in lipid modification. He has gained nationaland international recognition for his work on fat substitutes,structured lipids, flavor and fragrances.Akoh discovered eight fat substitutes that compete with olestraas zero- or reduced-calorie fats. Several have been patented. Hisresearch resulted in more than 300 publications, and his work hasreceived more than $2.7 million in research funding.He edited the first authoritative book on food lipids forclassroom use. Published in 1998 and as an updated second editionin 2002, it’s used worldwide for lipid instruction.Shurley,an agricultural economist, is widely recognized as one of thenation’s leading cotton economists. Shurley’s economic analysisprovides crucial information to guide Georgia cotton farmers’decisions.His work shows that farmers can improve their profits by $40million annually with seed technology changes and by $88 millionwith more timely defoliation and harvest.His educational programming led the state’s cotton industrythrough a period of rapid acreage expansion and political andeconomic volatility. His educational efforts helped cottonfarmers through three farm bills and changes in trade policy.The expansion of cotton acreage in Georgia created the need formore ginning capacity. From 1993 to ’96, Shurley completedfeasibility studies for eight new cotton gins in Georgia, a $32million investment.Torrancehas been an extension agent for 23 years, the last 19 in TattnallCounty. He has been an integral part of Vidalia onion crop’sproduction since 1984.Farmers, agribusinesses and research groups from all over theworld have sought his advice on growing, storing and marketingonions. In the past five years, Torrance has written orcoauthored 77 publications, including 11 professional journalarticles.He helped bring mechanical harvesting to the Vidalia onionindustry. He played a pivotal role in protecting the Vidaliaonion name. And he helped establish the Vidalia Onion andVegetable Research Center.Torrance also he established a farmer cooperative, Farm FreshTattnall, to promote the county’s pick-your-own and roadsidefruit and vegetable markets. He conducts trials in forestry,peanuts, tobacco and many vegetables.(Faith Peppers is a news editor with the University of GeorgiaCollege of Agricultural and Environmental Sciences.)last_img read more

Rystad Energy sees potential for coal-free Australia by 2040

first_imgRystad Energy sees potential for coal-free Australia by 2040 FacebookTwitterLinkedInEmailPrint分享Renew Economy:Australia’s renewable energy development pipeline has grown to a record 133GW, prompting leading Norwegian-based energy analyst Rystad Energy to predict that coal-fired generation in Australia may be ‘extinct’ by 2040.The bleak assessment of the future of coal in Australia comes upon a new assessment of the growth in the pipeline for proposed renewable energy projects in Australia, which Rystad says has surged to a new record level of 133GW, up from 94GW of proposed renewable energy projects at the start of 2019.Rystad predicts that the combined factors of ageing coal-fired power stations and a boom in new renewable energy projects to serve a green hydrogen export market could rapidly expand Australia’s renewable energy capacity. This could effectively push coal completely out of the Australian electricity market within two decades.Proposals for 39.4GW of new projects have been made in 2019, with more than half of this capacity representing large-scale solar projects, with large-scale storage and wind projects representing 25 per cent and 21 per cent, respectively. Rystad tracks the global renewable energy development pipeline as part of its RenewableCube service.Australia currently sources around 22 per cent of its electricity from renewable energy sources and Rystad expects this to grow significantly in coming decades.“Despite these projects retiring over the next 30 years, we believe coal-fired generation could be extinct by 2040 – as we expect a flood of storage projects entering the system by 2025. Coal will struggle to compete economically in this market and will also be driven out by growing consumer sentiment for cleaner fuel,” [Rystad Energy senior analyst David] Dixon added.More: Huge wind and solar pipeline could make coal power ‘extinct’ in Australia by 2040last_img read more

In Memoriam

first_imgIn Memoriam July 1, 2005 In Memoriam In Memoriam Horace Schow II, Tallahassee Admitted 1978; Died March 29, 2005 Henry M. Searcy, St. Augustine Admitted 1950; Died March 21, 2005 Sidney Benard Shapiro, Miami Admitted 1971; Died February 9, 2005 Gary Ray Short, Gallipolis, OH Admitted 1977; Died September 28, 2004 Harold Solomon, South Miami Admitted 1953; Died February 5, 2005 N. Theodore Sommer, Binghamton, NY Admitted 1981; Died January 1, 2005 Forney Braddock Stafford, Labelle Admitted 1958; Died March 11, 2001 Meinhard Tamm, Jr., Houston, TX Admitted 1975; Died October 11, 2004last_img read more

Descending Everest

first_img 7SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Andy Janning Andy Janning is a popular keynote speaker at events across the country, a national award-winning expert in talent development, the host of NCUF’s Herb Wegner Memorial Awards, and a … Web: https://www.andyjanningphoto.com Details Recently, I binge-watched an entire season of Everest: Beyond the Limit from the Discovery Channel. Not out of a desire to climb mountains, mind you, but because I’ve always been fascinated with the stories of the men and women who have dared to stand atop the roofs of the world, and this program brought their bravery into sharp focus.Just before one of the snow-encrusted teams reached the summit, their equally frosty physician shared a startling fact: 80% of all climbing fatalities happen on the way down, not on the way up.This shocked me more than all of the 100-mile-per-hour wind gusts, frostbitten limbs, and mind-numbing heights combined. It’s completely counter-intuitive – shouldn’t they be more apt to fall during the ascent, when Mother Nature is doing her level best to kill them, rather than during the descent, when gravity and good feelings guide them home?After all, it’s the climb that’s the hard part. It’s got all the drama because it’s aimed at a fixed point in space that represents success. In business and in life, we make a huge deal out of planting the flag. I mean, let’s face it: had this Everest series focused only descents, it never would’ve gotten out of a few awkward pre-production meetings, right?Wrong. Dead wrong. The flaw is best described by Ben Stuckey, who described his conquest of Everest on his blog A Climber’s Dream:I recalled the words of Ed Viesturs, North America’s most accomplished high altitude mountaineer: “Going up is optional, getting down is mandatory.” In the midst of my joy and celebration I did not realize the amount of time I spent on top of Everest without my oxygen mask on…This is the portion of the climb where most fatalities occur – the descent. Climbers use every bit of their strength to stand on top and leave nothing in reserve to get down. I turned around, tied into the rope and began my descent. At this point I realized my error in judgment in taking off my oxygen mask on top. Fatigue quickly set in and all I wanted to do was sit down and not move.I wanted to rest but I did not want to die, which almost always happens when a climber loses their will to descend. Which option did I want more?‘Tis the season when we pack up the insights from our strategic planning sessions and begin gathering at the foothills of 2015, ready to scale it like a pro – which is great. We need to get excited about the opportunities ahead of us.But in all of that brainstorming and flowcharting and planning, what thought have you given to what happens after you check the Big Hairy Audacious Goal off the list? What resources have you committed to recovering from the stress of that climb? And have you stopped to consider whether or not a specific peak in your plan is worth scaling at all? Not every spike on a graph needs your flag fluttering atop it, and some may take more than what you have to give.So plan well and enjoy the view, but remember why there’s a difference between base camp and summits.last_img read more

Consistency (and flexibility!) matters. Capitalize on what customers want, and gain loyalty and adoption

first_img continue reading » Online and mobile banking channels are standard today, but it takes more than that to compete for a customer’s loyalty.  This has many buzzing with the term ‘user experience’ – but does this phrase really matter? In a word, yes. It’s why most of the largest banks now have dedicated teams for customer experience transformation, reports McKinsey.Consistency in banking is key, and a simple, easy to navigate user experience (UX) with a focus on the customer journey can truly differentiate one financial institution from the next. Users return to places they feel comfortable, and to efficient processes. From the moment a customer or member opens an app on a mobile device or computer, his journey begins — but that doesn’t mean it will end there. Oftentimes, the same transaction will start on one device and finish on another. Having the same look, feel, and functionality across all channels enables the user to complete the transaction quickly and without having to learn a new interface, or even use a different device for a supported feature. By seamlessly bringing user information into full play in every interaction, you win. ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more