“For me, I think we played better than the Rwanda game. Winning does not always mean that you play well. The performance footballwise was great; we tried to play football and not kicking the ball and I think we have made some good progress,” the Belgian tactician said.Put fielded almost the same squad that played against Rwanda with the exception of Ulinzi Stars winger Samuel Onyango who missed the match entirely.Despite creating several scoring chances in either half, Stars could not hit the bull’s eye but Put says it is something that will eventually come freely.Harambee Stars midfielder Whyvonne Isuza shields the ball away from Libya’s Madeen Muhanad during CECAFA Senior Challenge Cup match in Machakos on December 5, 2017. PHOTO/Raymond Makhaya“It was a very difficult game against Libya which is a very good team. They have quality players and noting we created more chances than them, says we were the better team. Unfortunately in the second half our levels dropped because this was the second match we are playing in three days,” the coach pointed out.Kenya leads the CECAFA Senior Challenge Cup Group A with four points and do not play until Saturday, meaning the stats on the table might change with Thursday’s games in mind.Rwanda will play Libya while Tanzania Mainland faces second placed Zanzibar in a local derby. Put though is confident of leading Kenya to the semi-finals with a win when they face Zanzibar on Saturday in Machakos.“I watched a bit of their game against Rwanda and I see they are a very good team inside the box. They are players with motivation, quick on the counter attack and very efficient with long balls. It will not be an easy game but Inshaalah we shall be in the next round,” he noted.Libya’s Madeen Muhanad tracks down Kenya’s Massoud Juma during their CECAFA Senior Challenge Cup match at the Kenyatta Stadium in Machakos on December 5, 2017. PHOTO/Raymond MakhayaStriker Massoud Juma is a major doubt for the Saturday game after picking up an ankle injury against Libya. He had to be rushed to hospital at the end of the first half.“It looks serious but I will wait and see how it progresses between now and Saturday. I am not sure whether I will play,” Juma told Capital Sports.Kenya is looking to replicate their form in 2013 when the tournament was last hosted in Kenya and pick up their seventh Senior Challenge title.0Shares0000(Visited 1 times, 1 visits today) 0Shares0000Harambee Stars players line up before their CECAFA Senior Challenge Cup match against Libya in Machakos on December 5, 2017. PHOTO/Raymond MakhayaNAIROBI, Kenya, Dec 6 – Despite dropping points against Libya on Tuesday evening, Harambee Stars head coach Paul Put says he was impressed with the performance of his charges in his second match in charge of the national team.Put notes there has been great improvement both individually and as a team and he believes they are headed to replicate his playing style and philosophy and the work put in during training is bearing fruit.
There is more to Donegal than spectacular scenery and wonderful wildness, because it is the food you’ll eat here and the people you meet here that makes Donegal such a special place to visit.Donegal’s Food Coast Experiences – an exciting range of food-related events – launched in Castle Grove House this week, combines not just celestial cuisine using the county’s rich parlour of ingredients, but also memorable moments that visitors will cherish.“Food plays an intrinsic role in the visitor experience and the series of food events planned for Donegal this year will offer extraordinary experiences celebrating Donegal food and its champions,” said Michael Tunney, Head of Enterprise in Donegal. He added that through the Food Coast Initiative, the Local Enterprise Office has tried to impress on Donegal’s producers and food outlets over the past few years that offering a wide range of food offerings will help the county secure a greater share of that tourism food spend – adding that the tourists can just as equally be locals and visitors from within the county as those from outside Donegal.Food producers and food businesses from across Donegal pictured at the launch of the Donegal Food Coast 2019 Food Coast Experiences in Castlegrove Country House this week.Mr Tunney said: “Our aim, when we launched the Food Coast Experiences, was to develop a calendar of food events that offers an experience celebrating Donegal food and its champions. When we commenced the project we had a gathering of interested food parties who heard from other regions where successful visitor experiences have been built around local food.“That meeting really set the ball rolling and helped people here really understand how we in Donegal can collaborate to make Donegal famous for food,” he said.At that launch two years ago, Failte Ireland’s Sinead Hennessy told food industry professionals that while tourists don’t necessarily come to Ireland for its food, it is a key part of their experience and they spend €2 billion on food every year with 35% of their total spend going on food. Indeed, Fáilte Ireland are following up on that potential in September of this year when, Taste the Island will promote the island of Ireland’s extensive catalogue of food and drink experiences to domestic and international visitors, creating opportunities for Irish businesses to attract higher numbers of visitors outside of the already busy summer months.Producers and food businesses from South Donegal pictured at the launch of the Donegal Food Coast 2019 Food Coast Experiences in Castlegrove Country House this week with Michael Tunney and Eve Anne McCarron Business Advisor from the Local Enterprise Office.Producers and food businesses pictured at the launch of the Donegal Food Coast 2019 Food Coast Experiences in Castlegrove Country House this week with Michael Tunney and Eve Anne McCarron Business Advisor from the Local Enterprise Office.The Taste the Island programme will be extensive, including everything from visits to food producers, distillers and brewers; food trails and food festivals; participation in traditional skills; opportunities to forage and fish; and chances to sit back and enjoy the best of modern Irish cuisine in traditional pubs, small-town cafés, restaurants, city bistros and Michelin-starred experiences.“The chance to experience local food in a completely authentic way is one that visitors from across the globe have sampled in Donegal over the past two years. Through those experiences visitors can learn more about the local traditions and get to know the people through their food. Our own Donegal Food Experiences, coupled with the Taste of Ireland launch will give Donegal food businesses a brilliant opportunity to tap into this growing market,” Michael Tunney added.Food producers who will be taking part in the Donegal Food Coast Food Coast Experiences pictured with Head of Enterprise in Donegal, Michael Tunney and Eve Anne McCarron Business Advisor from the Local Enterprise Office at the launch in in Castle Grove Country HouseThe Head of Enterprise added the Food Coast was truly delighted with the range and diversity of ideas this year, suggesting it was clear evidence that those working in the food sector are keen to build on the calendar of events to make it even better year on year.“The stakeholders have really grasped the opportunity to add to the Donegal food story and really expand on the potential it has for all involved,” Mr. Tunney concluded. Local Enterprise Office Donegal is supported through co-funding from the Irish Government and the European Regional Development Fund 2014 – 2020.Spectacular calendar of food experiences launched for Donegal was last modified: May 21st, 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:food coastLocal Enterprise Officetaste the island
Arena7 are bringing you a whole new bowling experience and it is BRILLIANT!!!! They have been bringing you bowling for over 15 years and it has just upped its game to another level. Stylish seating, a new sound system, state of the art lighting and to compliment it all, a brand-new bar serving everything from cocktails to draft beer and everything in between. VIP Room at Arena7 LetterkennyKids will love it to celebrate a birthday, while adults can enjoy a night out with friends or work colleagues. There are loads of packages that can combine food and many of the other great choices at the entertainment complex. For more info then go to www.arena7.ie or check them out on Facebook. VIP Bowling LanesBowling at Arena7 LetterkennyAnd don’t forget Arena7 Gift Cards are a top gift at Christmas as you can use your gift card anywhere in the complex. You can also purchase them online by clicking the link http://www.arena7.ie/product/gift-card/Check out what they do below:Wood Berry Grill Bar & RestaurantTen Pin BowlingKids Adventure CentreLaser QuestBite & Bowl Fast Food DinerPool HallTwo Stylish Function Rooms with Private BarArcade GamesPrivate Karaoke BarFor bookings and enquiries just call (074) 912 1988 or check out Arena7 on Facebook.Arena7 LetterkennyArena7 LetterkennyArena7 LetterkennyArena7 LetterkennyPicture Special: A whole new bowling experience at Arena7 was last modified: December 16th, 2019 by Staff WriterShare 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:arena7 letterkennyEntertainmentfunctionsKaraokeNew Looknights outpartiesRenovationsVenue
South Africa offers culinary challenges from crocodile sirloins to fried caterpillars to sheep heads, but also a familiar global menu – anything from hamburgers to sushi to pad thai to spaghetti bolognaise. Check out the menu.South Africa offers culinary challenges such as crocodile steaks. (Image: Brand South Africa)Brand South Africa reporterSelect a section to read from the list: South African cuisineThe Cape Malay influenceIndia meets AfricaAfrican cuisine and the mielieBraaivleis and biltongThe Afrikaner kitchenA passion for prawnsSouth African cuisineFor the more daring diner, South Africa offers culinary challenges ranging from crocodile sirloins to fried caterpillars to sheep heads. All three are reputed to be delicious.For the not-quite so brave, there are myriad indigenous delicacies such as biltong (dried, salted meat), bobotie (a much-improved version of Shepherd’s pie) and boerewors (hand-made farm sausages, grilled on an open flame).Those who prefer to play it altogether safe will find that most eateries offer a familiar global menu – anything from hamburgers to sushi to pad thai to spaghetti bolognaise. And you can drink the tap water.On a single street in a Johannesburg suburb, one finds Italian restaurants, two or three varieties of Chinese cookery, Japanese, Moroccan, French, Portuguese and Indian food, both Tandoor and Gujarati. Not far away are Congolese restaurants, Greek, even Brazilian and Korean establishments, and, everywhere, fusion, displaying the fantasies of creative chefs.It’s not much different in the other major centres, such as Cape Town or Durban. Restaurant guides that categorise eateries by national style list close to two dozen, including Vietnamese and Swiss.Those in search of authentic South African cuisine have to look harder for those few establishments that specialise in it – like the justly famous Gramadoelas in central Johannesburg, Wandie’s Place in Soweto, the Africa Cafe in central Cape Town or smaller restaurants in that city’s Bo-Kaap, in Khayelitsha and Langa.Or one can watch for glimmers of the real thing. There are varieties of biltong in every cafe, in big cities and little dorps. Every weekend there wafts from neighbourhoods rich and poor the smell of spicy sosaties being grilled over the braai. Steak houses may specialise in flame-grilled aged sirloin, but they also offer boerewors.And sometimes, in posh restaurants, there is the occasional fusion dish – not the common merger of east and west, but north and south: marinated ostrich carpaccio at Sage in Pretoria, oxtail ravioli with saffron cream sauce at Bartholomeus Klip in Hermon on the Cape west coast, even Tandoori crocodile at the Pavilion in the Marine hotel in Hermanus.There is crocodile on the menu and kudu, impala, even warthog at a number of restaurants that offer game. But there won’t be seagull, mercifully, or penguin. Both were staple foods for the strandlopers (or beachcombers) – a community of Khoi who lived on the Cape shore – and the Dutch and Portuguese sailors who made landfall there.It was the search for food that shaped modern South Africa: spices drew the Dutch East India Company to Java in the mid-1600s, and the need for a half-way refreshment stop for its ships rounding the Cape impelled the Company to plant a farm at the tip of Africa. There are sections of Commander Jan van Riebeeck’s wild almond hedge still standing in the Kirstenbosch Gardens in Cape Town.That farm changed the region forever. The Company discovered it was easier to bring in thousands of hapless slaves from Java to work in the fields than to keep trying to entrap the local people, mostly Khoi and San, who seemed singularly unimpressed with the Dutch and their ways. The Malay slaves brought their cuisine, perhaps the best-known of all South African cooking styles.The French Huguenots arrived soon after the Dutch, and changed the landscape in wonderful ways with the vines they imported. They soon discovered a need for men and women to work in their vineyards, and turned to the Malay slaves (and the few Khoi and San they could lure into employment).Much later, sugar farmers brought indentured labourers from India to cut the cane. The British, looking for gold and empire, also brought their customs and cuisine, as did German immigrants.And black communities carried on eating their traditional, healthy diet: game, root vegetables and wild greens, berries, millet, sorghum and maize, and protein-rich insects like locusts.Today the resultant kaleidoscope – the famous “rainbow” – applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.Back to topIndia meets AfricaSome two centuries after the first Malay slaves landed in the Cape, a boatload of indentured labourers arrived in Durban to work in the sugar cane fields. Others followed – both Hindu and Muslim, from all over India – and when their 10-year contracts were over, they stayed.Clearly there was a market here; merchants arrived from Gujerat and the north to service it and, like the labourers, they stayed. Indian cookery grew so popular over the decades that followed that Zulus in Natal adopted curries as their own, although they left out the ginger.The classic Indian Delights cookery book, first published by the Women’s Cultural Group in 1961 and since reprinted many times, claims that curry and rice is a national dish, and few would disagree.The variety of curries, atchars, bunny chows, samoosas, biryanis are a delight to the South African palate, and the growing popularity of tandoori restaurants over the last 20 years has enhanced a popular cuisine.Back to topAfrican cuisine and the mielieThroughout most of the country, however, South African cuisine relies on meat and mielies (maize). Many South Africans, black and white, would cheerfully go through their lives eating little else. Up to half the arable land in South Africa is planted with maize, which was grown by tribes across southern Africa long before the colonists arrived. Jan van Riebeeck imported some seed corn, but it didn’t take off; it was the strains grown by black communities that trek-farmers, looking for greener pastures, and voortrekkers, pushing well beyond the Cape to avoid British rule in the mid-1800s, took to their hearts and their palates.Maize has long been the basis of African cuisine. Each community, whether Xhosa or Zulu, Sotho, Tswana or Swazi, holds to slight differences in making it and preferences in eating it, but certain dishes have the approval of nearly all. Here are some of them:Fresh, “green” mielies, roasted and eaten on the cob, sold by hawkers almost everywhere, usually women, who set up their braziers on the pavement.Dried and broken maize kernels, or samp: samp and beans, or umngqusho, is a classic African dish.Dried maize kernels ground fine into maize-meal or mielie-meal, used for everything from sour-milk porridge to dumplings, fine-grained mieliepap (maize porridge) to phutu or krummelpap (crumbly maize porridge).Maize is mixed with sorghum and yeast for umqombothi, a popular African beer, or with flour and water for mageu, a refreshing, slightly fermented drink.Early African tribes planted millet and sorghum – and indeed, they still do. Millet makes quite a nice traditional beer, as does sorghum (called amabele, amazimba, luvhele), which can also be used for an excellent porridge.Africans from early times also raised cattle, but very few of the beasts ended up on the open wood fires of the braai. There was game to hunt and insects to gather – termites, locusts, and especially mopane worms, which are caterpillars that live on mopane trees. Dried, then fried, grilled, or cooked up in a stew, mopane worms were considered a delicacy in the northern part of South Africa, among the Venda, Tsonga and Pedi people, as well as in Botswana and Zimbabwe – and still are, served up as hors d’oeuvres at restaurants and pubs in the city.In the north, the caterpillars and other foods are cooked in peanut sauce; further south, it’s onions, tomatoes and a touch of chilli. One can find dishes made with amadumbe – rather like sweet potatoes – where African food is served. But the vegetables one finds most often in African homes are morogo (any green leaves, including bean and beetroot leaves), pumpkin, often sweetened or seasoned with cinnamon (a taste shared with Afrikaner cooks), and beans of all sorts. The meat can be goat or chicken and quite often is tripe, a delicacy here as it is in France, and possibly a legacy of the Huguenots (or, as likely, the kind of meat available to people whose finances didn’t stretch to fillet steak).Back to topBraaivleis and biltongThe braai (barbecue) is where the paths of black and white South Africans intersect gastronomically most often. Meat roasted over an open fire and stywe mieliepap (stiff maize porridge) served with tomato, onion and chillies, as a gravy or a relish – it is a shared taste. So is the national love of dried meat in its current form, biltong.Who first preserved excess meat from the hunt by smearing it with spices and hanging it out to dry? In this semi-arid country, the San would almost certainly have dried a portion of meat from each kill as insurance against lean times.Black Africans have traditionally preserved extra meat by drying it in strips, a handy shape for dropping into the stew. The Dutch brought the recipe for tassal meat from the Old World, rubbing strips of meat with salt, pepper and coriander, covering them with vinegar to preserve them. They later added saltpetre to the mix, sprinkled vinegar over and hung the meat up to dry.The Voortrekkers made of this customary food a delicacy, using venison, beef, ostrich – whatever they could find. In South Africa, it is unthinkable to set out on a family vacation without a supply of biltong; and watching rugby – either on television or at the grounds – is not the same without the stuff in some form, in strips or in slices.There are many variations. Sometimes, in the old Dutch fashion, the meat is dipped in vinegar, with saltpetre and brown sugar in the mix. If it’s venison, often juniper berries and ground spices are rubbed in. The meat is hung to dry anywhere from five days to a fortnight, after which it lasts a very long time.Back to topThe Afrikaner kitchenSouth African dried fruit is as famous as its dried meat, and South African preserves are unbeatable. Claimed by everyone but probably handed down by the Afrikaners’ French forebears, preserves, known as konfyt – probably from the French confiture – feature jewel-like pieces of watermelon rind, quince or other hard fruit, soaked in lime water, then cooked in sugar syrup and spices, presented in syrup and eaten on their own.Green fig is one of the best-known and most delicious, steeped in a syrup seasoned with cinnamon and dried ginger. South African puddings are generally superb, and extremely sweet, and the legacy of all its inhabitants, from English trifle to Afrikaner melktert (milk tart). So, to some extent, are the foods most commonly attributed to the Afrikaner: based on Dutch cuisine, with contributions from French and German immigrant communities, with a large dollop of Cape Malay, and tempered by decades of trekking.Potjiekos, for example, says food writer and restaurateur Peter Veldsman (who invented the term), has been part of South African life since the first settlement at the Cape. “In those days, food was cooked in an open hearth in the kitchen in a black cast-iron pot with legs so that the coals could be scraped under the pot,” he notes in Flavours of South Africa.Later, meat, vegetables and spices piled into a three-legged iron pot and cooked for quite a long time over a fire was the perfect way for trek farmers to keep body and soul together. When camp was made, game was stewed, or mutton, goat or old oxen; the pot, its contents protected by a heavy layer of fat, was hooked under the wagon when camp was struck, then unhooked at the next stop and put on the fire.The Afrikaner’s traditional way with vegetables and fruit – baked pumpkin sweetened with golden syrup or honey, spiced sun-dried peaches stewed with cinnamon, cloves, allspice and sugar, or baby marrows and braised onions – all brighten a meal.Boerewors (farmer’s sausage) is another standard Afrikaner dish, the legacy of German settlers who, with largely Dutch and French immigrants, formed Afrikaner ancestry. Exceptionally fat, boerewors, an essential at any braai, is made usually of beef, pork, coriander and other spices.Rusks – descended from the Dutch rusk, the French biscotte and the German zwieback – are far superior to any of these. They are chunks of bread made with yeast or baking powder, baked as a loaf, separated into rectangular slabs, then shoved back into the oven to dry out. They come in a variety of flavours – buttermilk, marmalade, aniseed, even muesli.They last a very long time – useful for trekkers and farmworkers and, today, an essential with morning coffee before setting out on a game drive or facing a day at the office. That coffee – especially if it is ordered at one of the many superb coffee shops – is likely to be the best outside Italy, thanks to an influx of Italian immigrants in the mid-20th century. Clearly South Africa hasn’t just got the rainbow – it has managed to hold on to the pot of gastronomic gold as well!Back to topA passion for prawnsThe Cape strandlopers aren’t the only South Africans who have enjoyed local fish, although it’s harder today than ever before, with the waters off the Cape and Namibia under siege from fleets of trawlers from countries that have depleted their own stocks from overfishing.Peri-peri for chicken and prawns, a gift of the Portuguese in Mozambique, has enlivened South African palates for decades.Besides a national passion for prawns, South Africans show a fondness for an odd fish called the kingklip – baked, deep-fried, grilled or pan-fried – and for snoek, a game fish that is braaied, usually, or smoked. Knysna, on the Cape south coast, is world-famous for fabulous oysters: large and small, wild and cultivated.Would you like to use this article in your publication or on your website? See Using Brand South Africa material.
Share Facebook Twitter Google + LinkedIn Pinterest Additions offer producers increased productivity and efficiency To better meet power and equipment needs of high-volume hay and forage producers, Case IH beefed up its forage lineup this month with the new Optum tractor series. Fulfilling a new horsepower segment, the Optum tractor joins the company’s complete line of hay and forage equipment, which includes updates across its tractor lineup. Elevating baling productivity, Case IH also announced a new ISOBUS Class 3 enabled Feedrate Control system available for select LB4 series large square balers.“Case IH is proud to offer a full line of hay and forage equipment,” said Dave Henderson, Livestock Marketing, Case IH. “From hay cutting and handling equipment to balers and tractors, Case IH offers a lineup of innovative equipment to harvest and handle this important feedstuff, along with a broad mix of tractors designed to meet producer’s individual needs — no matter how unique or specialized.”New Optum tractor series delivers heavy-duty, year-round performance. From the iconic Farmall® series to the new Optum tractor, Case IH now offers producers four tractor series designed with the right mix of power, efficiency and versatility for any hay and forage task.A multipurpose workhorse, the Optum series features the necessary horsepower for high-volume hay and forage operations, plus enough muscle for larger tillage tools and planters. With PTO horsepower ranging from 240 to 270 hp, the tractor series delivers big-iron power, performance and comfort — plus outstanding features and technology, including the fuel-saving Continuously Variable Transmission (CVT).“Built for heavy-duty, year-round application, the Optum series combines efficient power with operator convenience to handle the large workload and multiple tasks of hay and forage operations, row crop applications and farmstead upkeep,” said Dave Bogan, marketing manager, Maxxum/Puma Tractors. “Fulfilling a new horsepower requirement, we designed this series to meet the needs of customers looking for that optimal power-to-weight ratio for any field, cultivation or haulage task.”Highlighting the versatility of the Optum tractor, Bogan added, “It teams just as well with a large square baler or grain cart as it does with a midsize planter or seeder.”Mirroring its progressive feature set, the Optum tractor features new Case IH family styling. The modern look offers a redesigned hood, grille and roof cap with LED lighting, along with a spacious SurroundVision cab designed for maximum comfort and convenience.Other key Optum series features include:Efficient Power: Meeting Tier 4 B/Final emissions, Optum tractors feature Selective Catalytic Reduction (SCR)-only technology to produce raw power and torque with less fuel. Additional fuel-saving technologies include a variable vane cooling fan and in-cab electronically shifted front and rear PTO economy speed options.Superior roadability: An available antilock braking system, autoguidance and in-cab tire pressure monitoring system provide greater productivity and control.Maximum versatility: Three bar-axle choices offer the complete range of wheel spacing options for row crop applications. A flange axle and tire offering — for large singles up to 900 mm wide — are also options. Large hydraulic pumps can run planters and seeders, plus reactive steering, suspended axle and cab suspension are built to power through any haulage task.ISOBUS Class 3 functionality: ISOBUS Class 3 enables the CVT Optum tractor and its approved implement to optimize the job at hand. Using ISOBUS Class 3, the implement can control tractor functions such as ground speed, rear PTO and rear hitch for increased performance and throughput.Multipurpose lineup offers comfort, performance and versatility. Highlighted by the Optum tractor, the Case IH hay and forage tractor lineup also includes similar updates across its Puma and Maxxum series offerings.Model Year 2016 Puma series enhancements: New roof cap styling, enhanced lighting packages and a redesigned grab-rail lighting structure improves form and function. Deluxe seating and leather-wrapped steering wheel options add comfort, and available antilock braking and hill-holder technology for powershift models provide greater roadability. CVT models include ISOBUS Class 3 functionality.Model Year 2016 Maxxum series enhancements: New seating choices, a radio antenna amplifier and HVAC control panel make an already best-in-class cab experience even better. A second accumulator added to the front-axle suspension system improves the overall ride. CVT models also include ISOBUS Class 3 functionality.Tractors team with LB4 series large square balers for high-tech haying. Pairing perfectly with the ISOBUS Class 3 functionality offered across the Case IH hay and forage tractor lineup, Model Year 2016 LB4 series large square balers are now even easier to operate. Available through AFS Connect, the new ISOBUS Class 3 functionality allows select balers to change settings on compatible tractors (Model Year 2016 CVT Optum, Puma and Maxxum tractors) to achieve maximum productivity and optimal bale quality.Appropriately named Feedrate Control, the advanced baling technology enables the baler to run at optimal performance by controlling the speed of the tractor. Using Feedrate Control, the baler controls the tractor’s forward speed through ISOBUS Class 3 commands, maintaining desired capacity by using a charge sensor. The system then calculates the best speed based on the information received from the sensors.Feedrate Control includes two running operations:Charge Control (available on LB334R and LB434R rotor cutter configurations): Charge Control automatically adjusts the tractor’s speed to reach optimal capacity inside the baler. This results in a higher feedrate throughput by up to 9 percent overall.Slice Control (available on all configurations of LB334 and LB434 models): Slice Control automatically adjusts the tractor’s speed based on bale slice thickness. This allows the operator to predetermine the number of slices per bale to create more consistency.“Feedrate Control helps producers maximize their productivity and efficiency by always running at full capacity — no matter the crop yield or level of operator experience,” said Cole Carling, marketing manager, Hay and Forage. “Without the need to monitor tractor speed, operators can work in comfort and with less fatigue. They also will have greater peace of mind knowing each bale is consistent in quality, flake size and shape.”Carling also pointed to increased fuel savings of up to 4 percent as a result of more-efficient baler operation.To learn more about the complete Case IH hay and forage offering, from cutting to conditioning and from balers to tractors, visit your local Case IH dealer or caseih.com.
We’ve mentioned in previous posts the Canada-based Now House Project, which specializes in retrofitting older homes into net-zero energy dwellings and recently was among 12 winning entries in the Canada Mortgage and Housing Corporation’s EQuilibrium Sustainable Housing Demonstration Initiative, which is designed to generate interest in eco-friendly design among builders, developers, and the public.Now House is back in the news for winning another award, this one from the Net-Zero Energy Home Coalition, a group of homebuilders and developers in Canada that was founded in 2004 to promote energy-efficient construction and retrofits.At a ceremony held June 8 in Montreal, the NZEH Coalition presented its inaugural Net-Zero Energy Home Awards in four categories, including the “closest to net-zero energy” custom retrofitter of the year award, which went to Now House.In the second category, honoring the “custom homebuilder of the year,” the award went to Edmonton-based Habitat Studio and Workshop, which says it avoids stock blueprints in favor of unique designs and markets its construction standards as being well into green, particularly for wall, basement, and attic insulation.EcoCité Developments took the coalition’s “production homebuilder of the year award” for an in-fill project called Abondance le Soleil, a triplex in downtown Montreal that also won praise from the Canada Mortgage and Housing Corporation for its “wide range of energy-efficient techniques and technologies,” including an 84-panel PV system.The award in the fourth category, the NZEH “champion of the year,” went to Derek Satnick, co-founder of Mindscape Innovations Group, a green-building consultancy and home-technology specialist based in Kitchener, Ontario.
World Medical Association, the global federation of National Medical Associations representing millions of physicians worldwide has written to the Prime Minister Narendra Modi and Health Minister Harsh Vardhan stating that it is worried about the increasing trend of violence against health professionals in India.The letter comes after 73-year-old Dr. Deben Dutta, was allegedly beaten by workers of Teok Tea Estate, where he volunteered his services after retirement just a few years ago. The tea workers were allegedly furious that he was not in the estate hospital when a colleague died. Dr. Dutta died moments after he was rescued by the police later.The Association in its letter said that they support doctors at risk worldwide.
AFP official booed out of forum PH boxing team determined to deliver gold medals for PH PLAY LIST 05:25PH boxing team determined to deliver gold medals for PH00:50Trending Articles00:50Trending Articles01:29Police teams find crossbows, bows in HK university01:35Panelo suggests discounted SEA Games tickets for students02:49Robredo: True leaders perform well despite having ‘uninspiring’ boss02:42PH underwater hockey team aims to make waves in SEA Games01:44Philippines marks anniversary of massacre with calls for justice01:19Fire erupts in Barangay Tatalon in Quezon City Slow and steady hope for near-extinct Bangladesh tortoises Fallen PAL inspires Canlubang With Global Cebu losing to Thanh Hoa of Vietnam in its AFC Cup opener on Saturday in Hanoi, the Busmen hope to give the country a breakthrough win in this year’s competition.Home United of Singapore and Shan United of Myanmar are also in Group F with Ceres, which went on a magical qualifying run last month in the top-tier Champions League, stunning Brisbane Roar of Australia and delivering a creditable showing in a 0-2 loss to Tianjin Quanjian of China in the playoff.FEATURED STORIESSPORTSWATCH: Drones light up sky in final leg of SEA Games torch runSPORTSLillard, Anthony lead Blazers over ThunderSPORTSMalditas save PH from shutoutVidakovic refused to make a huge deal out of their last two games against strong opposition, pointing out that the most important game will be against the Cambodians.“It doesn’t mean anything to us and we have to move forward and focus on the next game,” said the Serbian. “We can’t go [in the AFC Cup] with overconfidence. All our opponents deserve our respect.” Don’t miss out on the latest news and information. Brace for potentially devastating typhoon approaching PH – NDRRMC 2 ‘newbie’ drug pushers fall in Lucena sting MOST READ LATEST STORIES John Lloyd Cruz a dashing guest at Vhong Navarro’s wedding NEXT BLOCK ASIA 2.0 introduces GURUS AWARDS to recognize and reward industry influencers Read Next View comments Globe Business launches leading cloud-enabled and hardware-agnostic conferencing platform in PH BACOLOD CITY—Following a memorable AFC Champions League qualifying run last month, Ceres Negros coach Risto Vidakovic knows his team can’t afford to let up as it braces for a tough title defense of the Asian Football Confederation (AFC) Cup Asean zone crown starting on Tuesday.Armed with more experience, the Busmen open their campaign in Group F against Cambodian champions Boeung Ket with another huge crowd expected at Panaad Stadium here. Kickoff is at 7:30 p.m.ADVERTISEMENT Typhoon Kammuri accelerates, gains strength en route to PH
Klopp loving competition within Liverpool squadby Paul Vegasa month agoSend to a friendShare the loveLiverpool boss Jurgen Klopp is loving the competition within his squad.The German says his players are fighting tooth and nail in training in order to impress him.Speaking before Tuesday’s Champions League clash with Napoli, Klopp said he had plenty of players available for selection.He said: “And the competition in this team is really big, yes. If that line-up is not performing, they are really there. As an example, Shaq [Xherdan Shaqiri] is brought in in that position where he has been training for a couple of weeks now. He is so creative. He is a real option.”If you have one good game and another good game, the dynamic changes. Dejan Lovren is not in the squad and I have no explanation for that other than two centre-halves on the bench is probably not necessary. Naby Keita is coming, everyone knows that. “When Ox [Alex Oxlade-Chamberlain] played really well at Southampton, for the all others it was ‘ooh’, but you should see training. They all want to make sure, ‘I am ready, you can use me’. “This is a really big club with competition between friends. It is not I have to kill him to play, it is really for the team. That is what the boys did so far and as long as we have that we will go for everything. Then we have to see what we get because we have really good opponents and that is the problem.” About the authorPaul VegasShare the loveHave your say
Advertisement LEAVE A REPLY Cancel replyLog in to leave a comment Facebook As you walk into Minority Media’s office in the trendy Mile-End neighbourhood of Montréal, you can’t help but feel you’ve landed in a special place, mixing cultures, both corporate and human. The close to 40-employee shop is one of the city’s first indie game studios of its size and a Virtual Reality pioneer, thanks to Time Machine VR, a leader among fully native VR games.“Virtual Reality allows for visceral experiences and to impart presence”, says Patrick Harris, Minority Media’s lead game designer. Minority Media gave him his first taste of VR and he was blown away by the full sensory experience of being “somewhere” rather than just watching.Time Machine VR aims to leverage that into an adventure interacting with dinosaurs in a way not possible before. Set in the future, it turns its player into “a time-travelling cadet tasked with exploring the Jurassic era and the ancient creatures that once ruled its prehistoric oceans.” Advertisement Login/Register With: Vander Caballero, originally from Colombia, co-founded Minority Media in 2012 with CTO Julien Barnoin. Caballero was at Electronic Arts Montréal for 8 years where he worked on their big sellers, including Army of Two, FIFA and Need for Speed. But he wanted to get away from typical first-person shooter offerings and create more meaningful experiences. That pushed him to develop Papo & Yo a game rooted in his family background.Backed by the Canada Media Fund, Papo & Yo was the studio’s first project, an example of “empathy” gaming that won awards when released in August 2012. Papo & Yo is about Caballero’s father. When interviewed by Kotaku, he described his father as “a good man but also an evil one. Like many, he used alcohol and drugs to cope with a challenging life, and I was caught in the middle of it.” Empathy games tend to have staying power, so Papo & Yo continues to gain new fans.Time Machine VR sales are double what was expected in a market that is still small for now. As Sony prepares to launch PlayStation VR, Minority Media is putting a lot of work into adapting the game for that platform. In order to reach a new player base important for the game’s continued success and profit, Time Machine VR will be launched on it later this year.A quarter of Minority Media employees are female, including Time Machine’s lead artist and VR game producer. For his part, Julien Barnoin telecommutes daily from Northern Québec via a Beam tele-robot and drops by in person once a month.Frédéric Guarino’s interview with Julien Barnoin, via his Beam presence.—–We spoke with Vander Caballero (VC) and Julien Barnoin (JB) to learn more about Minority Media’s start and hear their views on Virtual Reality’s future.Q: How did you two get together to start Minority Media?VC: Julien and I worked together in AAA game development for a long time. And we saw that it was almost impossible to innovate in that environment. Any idea, any project, had to be vetted by the marketing department to assess its potential for future revenues. Innovation is unpredictable by nature, and in that environment, 97% of innovative ideas get shelved and are never heard of again. It’s understandable, because the real value of these companies is based on their stock price. So, having a product that doesn’t hit sales forecasts can hurt the stock price and millions of dollars can vanish overnight.Seeing this, we realized that we had no other choice but to start our own company in order to bring our ideas to the market. And that’s exactly what we did. I sat down with Julien and showed him a little prototype of a game I had in mind. I asked him: “Can you help me make a game about my alcoholic father?” And Julien said: “That’s totally nuts. I’m in!”JB: We met at EA, where we both sometimes got into trouble for not following the plan when we saw a chance to do something cool. That kind of spontaneity is frowned upon in corporate settings, as it throws off previous planning. But I really enjoyed working this way with Vander and I wanted to have a place where we could explore our crazy ideas to our heart’s content. So, Minority became our way to make that happen. Twitter Advertisement