Stand-alone island

first_imgTASMANIA’s 780 km narrow-gauge freight railway looks set to be the top seller in next month’s sale of the remnants of the Australian National Railways Commission. Freed from the burdens of mainland cost structures, and benefiting from AN’s A$1bn debt write-off, the vertically-integrated self-contained operation is seen as a nice little earner.Following its decision to get out of train operations (RG 1.97 p8), the Commonwealth government has bundled AN’s remains into three main units for sale by June 30. Expressions of interest for the Passenger Rail business, Tasrail, and SA Rail’s intra-state network in South Australia were to be submitted by April 10, and Deutsche Morgan Grenfell’s Sydney office has the task of sifting the replies. Shortlisted bidders will start due diligence this month, with final offers to be lodged in early June.Although DMG’s international offices have been talking up the market, serious bids are thin on the ground. Heading the Tasrail race are Wisconsin Central, which runs neighbouring Tranz Rail in New Zealand, and the consortium of TNT and Toll Holdings which operates open-access interstate freight trains. A Great Southern Railway group, headed by ex-National Rail operations manager Mike Purcell and backed by Macquarie Bank and Goninan, is after the passenger business and AN’s workshops – and possibly NRC too.Excluded from the sale is AN’s track access unit, which will form the backbone of the Track Australia authority now expected to come into being on July 1. TA will manage access to the interstate network being retained by the federal government, and ‘contribute to the establishment of a viable and competitive rail system’, leaving private operators ‘to provide efficient, competitive, dynamic and reliable transport service.’Track access rights will also play a key role in the sale of the federal stake in NRC, now put off to the second half of next year. NRC is close to signing what Managing Director Vince Graham calls ‘a landmark and confidential’ long-term deal with the New South Wales Rail Access Corp; a draft agreement was cleared by the NSW Independent Pricing & Regulatory Tribunal at the end of March.last_img read more

J.J. Watt ranks his favorites on National Cereal Day

first_imgWho knew J.J. Watt was such a cereal enthusiast?The Texans defensive end sparked a debate Thursday on Twitter in announcing his favorite grains for National Cereal Day. Related News Trying to rank the top 5 cereals is harder than trying to figure out the top 4 teams for the College Football Playoff. Been sitting here for 20 minutes having a full blown debate with myself. #NationalCerealDay— JJ Watt (@JJWatt) March 7, 2019That’s the thing… I start to think “well that is obviously in the top 5” but then as I go, I have 9 “for sure top 5’s” 😂😂 https://t.co/fC8bHCbFuT— JJ Watt (@JJWatt) March 7, 2019Count Chocula is on the fringe of the top 5. I think it’s somewhere in the 5-8 range. The chocolate milk left in the bowl at the end bumps it’s resume up for sure. https://t.co/1wvow6fn51— JJ Watt (@JJWatt) March 7, 2019Eventually, Watt narrowed down his list…to 11.Ok, here’s my list. If you don’t like it, too bad for you make your own 😂😂😂Crunch BerriesCinn. Toast CrunchFrosted FlakesLucky CharmsHoney Bunches of OatsFruit Loops/Fruity PebblesApple JacksCount Chocula/Cocoa PebblesReese’s PuffsGolden GrahamsSmacks/Golden Crisps— JJ Watt (@JJWatt) March 7, 2019Can confirm. #NationalCerealDay pic.twitter.com/s95lquGNZC— Houston Texans (@HoustonTexans) March 7, 2019Watt’s brother, T.J., was quick to call him out. Next NFL TV deal could end AFC, NFC split on Sunday afternoons, report says That Is Not A Top List! You Named 14!!!— TJ Watt (@_TJWatt) March 7, 2019Some current and former NFL players later chimed in with their top choices.Fruity pebbles, captain crunch, Cinnamon Toast Crunch, and golden crisp— Cam Heyward (@CamHeyward) March 7, 2019Cinnamon Toast Crunch is the greatest cereal of all time … https://t.co/rKesAumGjs— Will Blackmon (@WillBlackmon) March 7, 2019Others got more creative in defending their favorites.1. Froot Loops2. Frosted Flakes3. Special K4. Apple Jacks5. Crispix #TeamKellogg— rick wion (@rdublife) March 7, 2019You can just call us the @UCFKnights of the cereal playoffs. #NationalCerealDay pic.twitter.com/Kw4ucVkojU— Sour Patch Kids (@SourPatchKids) March 7, 20191. R2. E3. E4. S5. E’S PUFFS— Reese’s Puffs (@reesespuffs) March 7, 2019What is the greatest cereal of all time? The debate continues! #NationalCerealDay pic.twitter.com/ZA3vVAni71— Toronto Blue Jays (@BlueJays) March 7, 2019last_img read more

The Miracle of Hanukkah Brings In the Light

first_imgBy Gena Ansell-Lande TINTON FALLS – On Dec. 18 Monmouth Reform Temple (MRT) held its annual “Flamefest” to commemorate the upcoming celebration of Hanukkah. This year the first night of the eight-day celebration falls on Dec. 24, which happens to coincide with Christmas Eve. Because the Jewish calendar is a lunar/solar combined calendar, the dates change from year to year.More than 100 families brought their menorahs as Rabbi Marc Kline and Cantor Gabrielle Clissod led the group in prayer and songs at the community lighting.Kline, who has been with the temple for just over two years, said he loves this day because of the sense of community it brings to the congregation. “While Hanukkah is considered a minor festival, it is a great day with our MRT families. We recall the miracle of faith, as we retell the holiday’s story. Between the menorah-making contest, the candle lighting, latkes-making and eating, singing, and the wonderful family spirit that we get to share, this day rocks,” he said. “This is a season for coming together and changing the world.”The joy carried on throughout the day as families and friends sang songs and played dreidel games. Of course a Hanukkah celebration would not be complete without the traditional fried foods like potato latkes and jelly doughnuts, also known as sufganiyot.For Clissold, the cantor, this day has always been one she looks forward to all year. “For over 30 years our families come with their channukiot (special menorahs).  We sing songs, light candles, and come together as a community.  To see the whole room lit up and everyone singing brings hope to my heart that we – as a congregation – are bringing light and hope to our world.”Jack Blumberger, and Max and Griffin Lande enjoying time at the MRT Flamefest.Hanukkah commemorates the Jewish recapture and rededication of the Temple in Jerusalem during the second century B.C. According to lore, when the temple was reclaimed the Jews wished to light the temple’s menorah, only to discover the Greeks had contaminated all of the oil. All that remained was enough to last for just one night. This “one-day supply” of oil lasted eight days and nights, as the Israelites celebrated the miracle of faith that led to the victory over the Greeks, and the rededication of the temple. To commemorate this miracle, Jews light the menorah on each of the eight nights of the holiday. Because the holiday celebrates the miracle involving the oil, it is customary to eat fried foods like sufganiyot and latkes.Because Hanukkah falls so close to Christmas this year, many interfaith families, including those from Monmouth Reform Temple, get creative in their celebrations.“We are respectful of each other’s traditions and celebrating both holidays has only broadened our perspective,” said Kristen Blumberger, Little Silver, who along with her husband John and three children, attended the Flamefest. “Christmas usually trumps Hanukkah in our household but that’s not to say we don’t celebrate Hanukkah wholeheartedly. Our children receive a present each night and usually one is typically larger, while the rest being less expensive gifts.”Cantor Clissold and Rabbi Kline at the Flamefest celebration.Amy Sukinik of Little Silver said: “In our family we light candles each night and also do a gift exchange of some sort. Usually, we will light candles and exchange gifts with my parents one night, with my siblings on another, and with extended family on another.”She and husband Reid Conway and daughter also celebrate a night with friends – Jews and non-Jews. “Christmas is also celebrated in our home and Santa brings Rosie gifts to the house and then we spend the day with Reid’s family eating, fighting, opening gifts, and listening to Christmas music.”Kline teaches that the tradition demands that we respect the faith of all people. “In so many homes this year, we get to celebrate everyone, at the very same time,” he said.last_img read more

KIJHL suspends Rebel skipper for tampering

first_imgKootenay International Junior Hockey League president Bill Ohlhausen confirmed that Castlegar Rebels head coach Bill Rotheisier has been suspended for 45 days for tampering.Ohlhausen said Rotheisier, who began serving the suspension September 6, is to have no contact with the team one hour before and after any game during the suspension.“Information was given to us regarding player tampering by Castlegar and the disciplinary committee suspended (Rotheisier) for 45 days,” Ohlhausen said Saturday as he headed to 100 Mile House for a game between the defending KIJHL Champs and Osoyoos Coyotes.“Castlegar decided to appeal the decision, but the decision was upheld by a five-member committee of governors from the other (Okanagan/Shuswap) Conference.” Ohlhausen said tampering charges were brought to the attention of the league by the Princeton Posse.It appears “texting” may have been the undoing for Rotheisier.“There are rules and regulations preventing coaches from contacting players . . . even through other players,” Ohlhausen explained.“So teams have to be careful.”Castlegar, which won its first game Friday in Fruitvale by outlasting the Beaver Valley Nitehawks 7-6, face Nelson Leafs Saturday in the Sunflower City.Rotheisier assumed head coach and general manager duties of the Rebels during the summer after spending last season as an associated coach in Creston.Before Creston Rotheisier skippered Princeton Posse.Rotheisier’s suspension concludes October 21.last_img read more

Improving Harambee Stars delights Put

first_img“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.last_img read more

Spectacular calendar of food experiences launched for Donegal

first_imgThere 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 islandlast_img read more

Picture Special: A whole new bowling experience at Arena7

first_imgArena7 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 outpartiesRenovationsVenuelast_img read more

South African cuisine

first_imgSouth 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.last_img read more

Case IH extends hay and forage lineup with Optum Tractor Series and ISOBUS Class 3 capabilities

first_imgShare 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.last_img read more

Green Builder Coalition Honors Innovators in Four Categories

first_imgWe’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.last_img read more