Son loves to check out new candies here. He found this.
"I think mommy they have found them and turn them into candies" they are delicious! Hahaha cute and funny having fun to do "jack en poy" the winner gets to pick a character just to eat it love to be kid again!
You first think, these things are too pretty to devour, then you say, why not! And they're all gone before you know it. really great flavors and clever cute designs. Definitely going to go back.
You are truly the sweetest Looloo!!! Received this even before Christmas day! Sorry for my late post...super busy lang!
It's yummy and fruity! Loved 'em! Happy Holidays to y'all! @looloocrews!
Was just able to try the Looloo candy just now. It was yummy but a bit tad sweet. But it was a welcome treat for the cold rainy weather today. Malamig and pasko... Literally. Haha.
Thank you for your surprise, sweet and thoughtful Christmas gift!  it's super cute and it made me smile!
Merry Christmas to the great looloo crew and all the looloo peeps!
Look what came in the mail last night! Super cute candies!!! Thank you for the surprise gift, |ooloo!
I also tried the candy cane that came with my #iphone6giveaway package a few weeks ago. Aaack too much sweets! Hello, Christmas sugar overload!
I was already in search for this kind of candy here in the Philippines way back then, and luckily, Made in Candy made it possible for Filipino candy enthusiasts.
They have an open kitchen wherein people can watch how they mold and design these candies. From a big chunk of clay-like material into small and adorable flavored candies. It's really entertaining to watch the candy chefs do their molding process. It's actually hard to tell what design are they molding until you see the finish product.
There are a lot of flavors to choose from, yet I still prefer the mixed pack! Lots of flavors and cute designs!
I tell you, these candies are so addicting!
Love candies from this candy shop. Love the taste, the bottle, and how they create the candies in different drawings/designs.
Wonderful surprise from our HR team! Talk about amazing art! How they managed to do this still baffles me. Personalized candy, this is definitely a first for me!
Peanut D Odell R ... Wouldn't this be a nice |looloo giveaway?
Cute Stuff - too cute to eat!
I first saw their kiosk at Rockwell Powerplant Mall when my sister and I went malling there. MIC took the liberty to show off their work by placing a transparent window on their work area so people can see how they make candies.
[Tip] Their Jar of Everything comes in different sizes: smallest ones costs PHP90, medium PHP150 and the biggest PHP250-260 (I think) then they have refills on resealable packs for PHP100! You can either get assorted candies or if you have a specific favorite for your jar/packs.
Yes, I recommend that you let the candy melt in your mouth and enjoy it.
On the other hand, as the candies are awesome, storing them for sometime after opening may not be a good idea. You see when moisture gets in the jar, the candies start to melt and gets stuck and sticky eventually. It may help if you use tongs to get the candies instead of bare hands or maybe put desiccant to at least control moisture.
Visit Made in Candy now to know what the buzz is all about! They have stores now in Megamall and Alabang Town Center too.
These candies are so cute. They look like those fancy erasers I used to play with when I was a kid.
Bland flavors plus it was kinda brittle maybe it wasn't a fresh batch which was strange.
I still prefer Twisted Candy.
We are never too old for candy.


CROSSROADS…exploring research on religion, spirituality and health – a publication of Duke University's Center for Spirituality, Theology & Health.
Religious Attendance and Suicide Rate in U.S.
The following is the short write-up that appears about spiritual history assessments taken by nurses. Their research shows that the spiritual beliefs, values and practices of patients are not routinely assessed by nurses, even those nurses who work in a Christian faith-based setting. This is unsettling, as Duke's writeup. below, remarks.
Comment: This is one of the few studies that attempts to assess the frequency of nurses taking a spiritual history. The particular groups of nurses that made up the sample (ICU nurses, palliative care and hospital nurses, and Christian nurses) makes it likely that these estimates are higher than for nurses in hospitals more generally. In other words, this is a "best case scenario." Even so, the frequency is pretty low considering how many patients nurses care for during an 80 hour work period. Low, indeed, when JCAHO requires that nurses provide care that is respectiful for every patient's personal beliefs and values. How exactly does that occur if patients' most common beliefs and values, i.e., spiritual ones, are not routinely assessed by nurses?
You can read earlier editions of this newsletter or sign up to receive it at this link – Research on Religion, Spirituality and Health.


text:
from eclcli.common import command
from eclcli.common import utils

class ListUsage(command.Lister):

    def get_parser(self, prog_name):
        parser = super(ListUsage, self).get_parser(prog_name)

        parser.add_argument(
            "--From",
            help="Date to list usage from",
            metavar='<from>'
        )

        parser.add_argument(
            "--to",
            help="Date to list usage upto. Month of the parameter should be same as 'from'",
            metavar='<to>'
        )

        parser.add_argument(
            "--license-type",
            help="Name of license type to list",
            metavar='<license-type>'
        )

        return parser

    def take_action(self, parsed_args):
        dh_client = self.app.client_manager.dh

        search_opts = {
            "from": parsed_args.From,
            "to": parsed_args.to,
            "license_type": parsed_args.license_type,
        }

        self.log.debug('search options: %s', search_opts)

        columns = [
            'ID', 'Type', 'Value', 'Unit', 'Name', 'Has License Key', 'Resource ID'
        ]

        column_headers = columns

        data = dh_client.usages.list(search_opts=search_opts)

        return (column_headers,
                (utils.get_item_properties(
                    s, columns
                ) for s in data))

class ShowUsageHistory(command.ShowOne):

    def get_parser(self, prog_name):
        parser = super(ShowUsageHistory, self).get_parser(prog_name)

        parser.add_argument(
            "usage",
            help="Usage id whose history to be shown",
            metavar='<usage>'
        )

        parser.add_argument(
            "--From",
            help="Date to list usage from",
            metavar='<from>'
        )

        parser.add_argument(
            "--to",
            help="Date to list usage upto. Month of the parameter should be same as 'from'",
            metavar='<to>'
        )

        return parser

    def take_action(self, parsed_args):
        dh_client = self.app.client_manager.dh

        search_opts = {
            "from": parsed_args.From,
            "to": parsed_args.to
        }

        self.log.debug('search options: %s', search_opts)

        rows = [
            'Tenant ID',
            'Unit',
            'Resource ID',
            'License Type',
            'Histories'
        ]

        row_headers = rows

        data = dh_client.usages.get_histories(search_opts=search_opts, usage=parsed_args.usage)

        return (row_headers, (utils.get_item_properties(
            data, rows
        )))

redpajama_set_name: RedPajamaGithub


text:
Computerworld's 2012 holiday gift guide
Cool stuff: Your 2009 holiday gift guide
Battle of the media ecosystems: Amazon, Apple, Google and Microsoft
Mingis on Tech: The iPhone X – best phone for business, or best phone ever?
Apple's new iPhone X already has a lot going for it: Face ID security, an OLED display and, of course, iOS 11 – making it a top-notch (if pricey) phone for enterprise users.
By Ken Mingis
Executive Editor, Computerworld |
Mingis on Tech: Is Apple's iPhone X the best phone for business? (32:03)
Closed captioning available on our YouTube channel
More for you to like:
Mingis on Tech: For the new iPhones, 'X' marks the spot Mingis on Tech: For the new...
The evolution of Apple's iPhone The evolution of Apple's iPhone (2:59)
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The evolution of Apple's MacBook The evolution of Apple's MacBook (3:01)
Apple's expensive new iPhone X has a lot going for it: Face ID security, an OLED display and, of course, iOS 11 – making it a top-notch option for enterprise users. But is it worth $1,149?
When it comes to mobile devices, companies tend to like three things: solid security, ease-of-management and low cost.
With Apple's iPhone X, it looks like you can check off two of those three items. The phone's cutting-edge Face ID authentication system really does work. iOS 11 is easy to manage and inherently secure. But that last one – price – is a big one. The iPhone X starts at $999 for the 64GB model and goes to $1,149 for the 256GB version.
[ To comment on this story, visit Computerworld's Facebook page. ]
And that's not even counting the now-even-pricier Apple Care, which sets you back another $199.
Even so, our tech trio of mobile device experts – Computerworld Executive Editor Ken Mingis, freelance writer Michael deAgonia (who's reviewing the iPhone X for Computerworld), and Macworld writer Michael Simon – just couldn't stop gushing about Apple's newest phone.
[ Further reading: 8 things you'll want to try first with your iPhone X ]
What would you expect from three people who each got up before 3 a.m. on Oct. 27 to order an iPhone X for delivery on the first day it was available: Nov. 3. (They all succeeded, by the way.)
Consider yourself forwarned. But if you want to find out why they all decided this is the best phone period, take a listen to our podcast.
For the audio-only version, click play (or catch up on all earlier episodes) below. Or you can find us on iTunes, where you can download each episode and listen at your leisure.
Happy listening, and please, send feedback or suggestions for future topics to us. We'd love to hear from you.
Ken Mingis is Executive Editor at Computerworld.

redpajama_set_name: RedPajamaCommonCrawl


GMIT is pleased to announce the appointment of Dr Deirdre Garvey as the new Head of the GMIT Mayo campus. Dr Garvey, originally from Ballyhaunis, joined GMIT in 2008 as a Senior Lecturer with responsibility for the Lifelong Learning area. She succeeds Jim Fennell, GMIT Secretary and Financial Controller, who was Head of the campus in an acting capacity following the retirement of Dr Barbara Burns in 2012.
Prior to joining GMIT, Dr Garvey worked as a senior specialist in the area of Strategic Management in the Irish Management Institute (IMI), Dublin, and taught on Executive and MBA programmes in the areas of management, strategic management and international strategies. She has also worked as associate faculty with The Open University, and has lectured with the Dublin Institute of Technology (DIT) and Athlone Institute of Technology (AIT).
Dr Garvey has extensive experience at senior management level with technology companies in an international environment. She joined the IMI from Microsoft EPDC where she managed a worldwide strategic outsourcing group. Before joining Microsoft, she worked with Stream International – a US service provider where she managed the product localisation division. During this time she worked extensively with technology companies in Europe and the US.
Deirdre Garvey was awarded her PhD from the School of Business Studies, Trinity College Dublin. She holds an MBS in International Business from Smurfit Business School, a BA (Hons) in Management from the IMI and a Diploma in Graphic Reproduction Technology from DIT.
"Across the campus, we collaborate with many different external organisations and we look forward to continuing to strengthen these linkages in the future. While it is a time of change in the wider education landscape, the Mayo campus will continue to contribute to the economic, social and cultural development of the region," adds Dr Garvey.


text:
package org.geotools.mif.column;

public class LogicalMIDColumn extends MIDColumn {

    public LogicalMIDColumn(String name) {
        super(name);
    }

    @Override
    public Boolean parse(String str) {
        return Boolean.parseBoolean(str);
    }

    @Override
    public Class<?> getAttributeClass() {
        return Boolean.class;
    }

}


text:
You are in : All News > Insect potential: InnovaFeed and Tereos form feed partnership amid growing alternative protein demand
Insect potential: InnovaFeed and Tereos form feed partnership amid growing alternative protein demand
02 Oct 2018 --- Biotech company InnovaFeed, is extending its roots in the Hauts-de-France region and will base its next insect protein production unit in Nesle, as part of a new project in partnership with Tereos. InnovaFeed, who markets a new source of proteins derived from the breeding of insects, will locate its next production plant in Nesle (department of Somme). This comes at a time when the insect protein sector is gaining traction, not only for animal feed but also for human consumption.
The partnership with Tereos, which is a world first regarding its ambition and scope, will locally process the starch facility's co-products as basic feed for breeding insects, according to the company. The principal aim of this partnership in Nesle is to create industrial synergies with new environmental and economic benefits at a regional level.
The partnership meets the growing requirements of the animal feed sector and is contributing to the development of a high-quality fish farming offer, at a time when worldwide protein requirements are expected to double between now and 2050.
The insect protein industry, as a whole, is seeing vast growth potential. The demand for natural and specialty foods has increased dramatically in recent years and is expected to continue to rise even further in the near future. Meeting this demand may require producers to take a closer look at "alternative" ingredients. Among the various novel "natural" ingredients that are available, ingredients derived from insects in various forms are now seen as "the new kid on the block" taking their place alongside algae, seaweed and legumes. The current world population of 7.2 billion is projected to increase by 1 billion over the next 12 years and reach 9.6 billion by 2050, according to a United Nations report. In order to feed a growing population, we must consider alternative protein sources.
The announcement comes as new research finds that promoting insect-based food as pleasurable, rather than healthy or environmentally-friendly, could be the most effective marketing strategy for these currently taboo or unappealing foods. Published in Frontiers in Nutrition as part of a special research collection on food systems, the study is the first to compare promotional methods for insect-based food. Promoting insects as tasty, or even as a luxurious and exotic delicacy, could help to change attitudes and achieve more sustainable food production and healthier diets, the research finds.
Food production accounts for an enormous 25 percent of all human greenhouse gas emissions. Livestock is a huge contributor to these emissions and researchers and policymakers are trying to develop and promote more sustainable ways to produce animal protein, including the farming and eating of insects.
"Insects have numerous health benefits as a source of protein and dramatically outperform conventional meats in terms of greenhouse gas emissions," says Professor Sebastian Berger, of the University of Bern in Switzerland. "Therefore, insect-based food might help in the fight against climate change." Long-term social considerations, such as environmental protection or improved health, don't appear to be enough for consumers to overcome the insect "disgust" factor. As people's aversion towards insects is largely emotional rather than rational, it makes sense to try to influence their emotions rather than make rational appeals about long-term issues. Further larger studies are needed to establish if a large-scale switch from conventional animal protein to insect-based foods is feasible.
InnovaFeed has developed an insect breeding model that enables the short-loop processing of agricultural food co-products into feed for insects. These insects, i.e., flies that are endemic in Europe and do not carry disease, are not invasive, and are identified as risk-free by the European Commission, are a source of protein with a high nutritional value intended for feeding farmed fish. Worth over US$114 billion in 2017, aquafeed is predicted to grow by a factor of 2.5 in just eight years to nearly US$290 billion in 2026, according to Reuters/MRC Statistics, March 2018.
InnovaFeed pilot production site in Gouzeaucourt, France.
According to Clément Ray, the Chairman and Co-founder of InnovaFeed, "The emergence of this new source of protein naturally corresponds to the needs of fish farming, and makes a direct contribution to developing high-quality aquaculture with a low environmental impact."
As part of the same ethical approach, the organic waste generated by the insects will be used as a natural enhancement for the local organic farming industry. This is a production system that creates significant value and does not generate any waste.
Speaking to FoodIngredientsFirst, Maye Walraven, InnovaFeed explains: "Through this partnership with Tereos, InnovaFeed hopes to create the most economically and environmentally performant insect protein production model in the world. The capacity of this new production site will enable insect protein to address the needs of markets where large volumes availability is a barrier to entry."
InnovaFeed is not yet currently positioned on any food applications, according to Walraven.
"The North of France is the region that generates the most agricultural by-products in Europe. Our insect rearing and production process use these by-products, it is, therefore, a very strategic location for InnovaFeed. We have also benefited from the support of local authorities which have been very helpful in accelerating our development," she explains.
In July last year, new novel food implementing rules have the support of insect producers. The International Platform of Insects for Food & Feed (IPIFF) welcomed the EU's recent publication of a package of proposals setting out detailed requirements for the European Union's "novel food" legislation. The IPIFF federation now seeks rapid adoption of these new rules.
The legislation change at the European level opened up the market for aquaculture – this will be InnovaFeed's main focus for the years to come but the company is also exploring feed applications for other farming sectors.
"The demand for quality protein for fish feed is growing by 10 percent per year and estimated to achieve 125-150 MT by 2030. Opportunities for expansion across different geographies in the upcoming years are huge (Africa, Asia, the Americas). We are also exploring various applications for insect protein beyond aquaculture (feed and food) and conducting research on various properties of insect-derived products to develop these future applications," she notes.
InnovaFeed, based in the Hauts-de-France region which is strategic in terms of its development, has an initial pilot production plant in Gouzeaucourt (near Cambrai) that has enabled it to check its model. Buoyed up by this success, InnovaFeed is now announcing the construction of a new facility with ten times the capacity.
The opening of this new facility will result in the creation by InnovaFeed of over 110 direct jobs at the Nesle site, including positions as operators, technicians, and engineers. This installation is supported by a large number of players, including Government departments, the Hauts-de-France region, the department of Somme, and the Eastern Somme Combined District Council. The facility is scheduled to begin operating in the last quarter of 2019. The operation of this unit will specifically enable the avoidance of 25,000 tons of CO2 per year.
InnovaFeed is exploring feed applications for farming sectors.
InnovaFeed's next production unit will be located right next to the Tereos starch facility in Nesle, which is on an industrial site that is currently owned by Tereos and does not involve any farmland.
"The emergence of this collaboration is based on the convergence of our expertise and ambitions for the future. In the case of Tereos – a major player on the worldwide plant-based protein market, and at the initiative of the Protéines France (French Protein) Association – this facility reflects its status as a preferred partner for the development of innovative outlets that create value," says Yves Belegaud, Chief Executive Officer Europe, for the Tereos Group.
The industrial integration process set up by the two companies also aims to be a symbolic example of industrial symbiosis. In the case of InnovaFeed, this partnership secures the plant resources required to develop its business activities, thanks to a formula developed jointly with Tereos' expertise. It enables it to gain access to the utilities that have already been installed on the industrial platform. By designing this short loop procurement and recovery system, InnovaFeed and Tereos are contributing to optimizing the use of natural resources, with a strong positive impact on climate change.
Proti-Farm is one of the world's leading producer of edible insects. Based in The Netherlands and after acquiring Kreca in 2014 they have been in the insect producing business for more than 35 years. The company started with over ten different insect species for the animal feed industry. However, since 2007, the group is producing edible insects for human consumption.
FoodIngredientsFirst spoke with Heidi de Bruin of Proti-Farm Holding NV, earlier this year, who discussed the company's strategy and why they are scaling up production. "We are in the middle of a large scale-up of our facility in the Netherlands, which means 2018 is going to be a very big year for us. For the past two years, we have been working hard to pool our engineering and in the last year we installed the machinery so we are almost fully completed, at the moment we are conducting test runs."
Also tapping into the trend for insect protein is US-based start-up Chirps Chips. Around two billion people already eat bugs as part of their diet. As the global population continues to rise, more and more people are looking for insect protein as a sustainable food source, according to Rose Wang, Founder of Chirps Chips.
Not only do many insects, including crickets, contain all nine essential amino acids, this type of protein is also sustainable, especially in comparison to traditional meat sources. It takes one gallon of water to produce one pound of insect protein. Almost two thousand gallons of water, by contrast, are poured into every pound of beef that lands on a plate. US-based start-up Chirps Chips is on a mission to educate Western society on the benefits of insect protein in a corn snack. You can read more on this here.
AgriProtein is another company who is tapping into the trend for insects as feed. Earlier this year, the company raised US$105 million in funding, marking a new high in investor appetite for the insect protein sector.
The raise by AgriProtein Holdings UK, together with additional local project finance for a series of factory builds in Africa, the Middle East and Asia, puts AgriProtein on track to deliver its ambitious factory roll-out plans, the company said at the time.
Jason Drew, AgriProtein Co-Founder and CEO, said: "This is a significant vote of confidence in a growth industry producing a sustainable protein for use in animal diets. It reaffirms our position as the leading up-cycler of waste-to-protein and brings us the financial resources for further global expansion."
The company is building a global business through its circular economy strategy: up-cycling organic waste to tackle the food security and waste disposal challenges posed by the world's burgeoning population while helping conserve wild-fish stocks in our threatened oceans.
AgriProtein uses black soldier flies and their larvae to convert organic food waste into a high-protein alternative to fishmeal suitable for fish, poultry, pigs and pet food. You can read more on this here.
By Elizabeth Green
Pet Food InnovaFeed Tereos France insect protein feed
Dutch plant-based player Schouten Europe starts deliveries to Australia
18 Jul 2019 --- After seeing launches in Europe, North America, Asia and the Middle East, Dutch privately-owned business Schouten Europe B.V. will begin supplying vegetarian... Read More
Equinom innovates "strictly non-GMO" seed-breeding method for high-nutritional soy
18 Jul 2019 --- Israeli startup Equinom Ltd. has developed a "strictly non-GMO" methodology for the seed-breeding of soybeans. It incorporates computational breeding... Read More
Fast-tracking "radical" innovation: Givaudan and Bühler partnership nurtures disruptive start-ups
17 Jul 2019 --- Flavor powerhouse Givaudan and global food processing solutions giant Bühler are joining forces to fast-track innovation and accelerate market access for... Read More
Flora-based dairy: Perfect Day debuts first-of-its-kind vegan ice cream
12 Jul 2019 --- US start-up Perfect Day has launched its limited-edition vegan and lactose-free ice cream made with flora-based dairy protein. This is the first time that the... Read More
Meat-free nuggets: McCain jumps on plant-based trend via partnership with NY start-up NUGGS
11 Jul 2019 --- Canadian multinational McCain Foods has entered a new strategic partnership with NUGGS, a New York-based start-up that has developed a plant-based chicken nugget... Read More


text:
Il Gran Premio d'Italia 1957 fu l'ottava ed ultima gara della stagione 1957 del Campionato mondiale di Formula 1, disputata l'8 settembre all'Autodromo Nazionale di Monza.

La corsa vide la vittoria di Stirling Moss su Vanwall, seguito da Juan Manuel Fangio su Maserati e da Wolfgang von Trips su Ferrari.

Si registrò anche l'unica presenza nel mondiale per la 250F TD, dotata del nuovo motore V12, condotta da Jean Behra, che, dopo una quinta posizione nello schieramento di partenza, non riuscì a completare la gara.

Qualifiche

Gara

Statistiche

Piloti
 6° vittoria per Stirling Moss
 1° pole position per Stuart Lewis-Evans
 1° podio per Wolfgang von Trips
 35º e ultimo podio per Juan Manuel Fangio
 1º giro più veloce per Tony Brooks
 Ultimo Gran Premio per André Simon e Ottorino Volonterio

Costruttori
 3° vittoria per la Vanwall
 37º e ultimo podio per la Maserati

Motori
 3° vittoria per il motore Vanwall

Giri al comando
 Stirling Moss (1-3, 5, 11, 21-87)
 Jean Behra (4, 6)
 Juan Manuel Fangio (7-10)
 Tony Brooks (12-15)
 Stuart Lewis-Evans (16-20)

Classifica Mondiale

Note

 Risultati di gara tratti dal sito ufficiale
 Informazioni qualifiche da
 Informazioni aggiuntive da

1957
 08

redpajama_set_name: RedPajamaWikipedia


The Queen Mary's College team have started their 2016 Senior Students competition campaign, this year PE teacher and Tennis Team manager Sarah Goldson has entered two teams from the college, one boys and one mixed.
The boys team of Saul Irwin and Cam Speirs have been joined by new college first year recruits Andrew Dingwall and Dan Hutchison. The boys got off to a shaky start losing their first match against Alton Sixth Form, who beat QMC in a shoot out last year in the penultimate knock out round.
It was always going to be a tough opening match against Alton and even though the QMC were on home turf at Totally Tennis' indoor courts they were unable to capitalise on the home advantage and lost 10-2 overall. In the singles, Dingwall played consistently from the back of the court and served well to win 6-4, Irwin lost 6-4 which was not too bad considering he lost the first four games and managed to fight back to level the score at 4-4 but was unfortunately got broken again. Both Speirs and Hutchison also lost with scores of 6-3 and 6-1 respectively. The doubles were a white wash with Irwin/Dingwall losing 6-2 and Speirs/Hutchison beaten 6-3.
The team's second match was away against Bishops Wordsworth School and despite it being held outdoors and not the team's favoured surface the boys played far more consistently in this match, although they still lost 8-4 there was definite improvement overall.
In the singles Irwin played well especially at the net and won 6-2 but his three teammates lost, Dingwall was unlucky after he fought well throughout the match he lost in the tie-break 7-6 (3), Speirs lost 6-4 and despite the scoreline suggesting otherwise Hutchison had close games but lost 6 – 0. Irwin and Speirs won their doubles match 6-4 but Dingwall and Hutchison lost 6-1.
In the Mixed doubles Irwin was partnered with Dessi Bratonova while Luke Watts played with Jordan Mosquera. The team's first match was against King Edwards who the college have been up against in previous years. The match was close, Watts and Mosquera lost 6-1 to top pair but beat pair two 6-3, Irwin and Bratonova beat second pair 6-2 but lost to top pair 6-3 to make things all square.
With things all square the match went to a shoot out with only one player from each pair being eligible to play. Watts and Bratonova were selected and played the shoot out, they won the toss and started well winning the first three points in a row to give a commanding lead which they never relinquised, the final score was 10-5. The next and final mixed match will be against Kingston College which will decide the overall group standings.
The aim of the Senior Students Competition is to encourage lower rated players to play competitive tennis and provide the team with an opportunity to compete in a National Final. The entry period runs from June – September with local league matches being played October through to December with the winners of the local leagues progressing through to the knockout rounds from January. The National Final take place in March at Bolton Arena.
The Queen Mary's College Girls tennis team who train at Totally Tennis competed in their National Cup fixture away against Alton College. Despite some close matches and good tennis the team lost the singles 3-1 with only Holly Groves winning her match 7-6, 6-1. Unfortunately due to the length of time the singles matches took and the scoreline at that point the doubles was conceded.
The QMC tennis team are going to the first day of this year's Championships at Wimbledon next month. With tickets for Court Two and Centre Court it's a great way for all the players to celebrate the end of the college tennis season with a day out at a Grand Slam event.
Queen Mary's College PE teacher and tennis team manager took thirteen of the college's tennis and former tennis players for an outing to the Barclays ATP World Tour Finals in London last week.
A lucky fourteen players, Nick Dingwall, Adam Hood, Luke Watts, Michael Thompson, Joseph Lane, Patrick Lincoln-Ohstrand, Chris Yarney, Sarah Winkle, Kelsey Mosquera, Holly Groves, Ellis Wyles, Harvey Stuart, Ali Olrog and Matt Rennie, accompanied Goldson on the trip to London to watch the world's top players in action.
In an attempt to pacify the obviously disappointed crowd, the organisers had drafted in British number one Andy Murray to return to the O2 and step into the fray to play Djokovic in an exhibition pro-match which Djokovic won 8-5. Murray then paired up with tennis legend John McEnroe to beat Tim Henman and Pat Cash 8-6 in a doubles match. Serbian Djokovic, 27, who only had an incredible eight defeats from sixty-six matches this year collected the ATP World Tour Finals trophy before his exhibition match with Murray.