We know Women are key to positive social change, yet often lack assets & influence. Help us address this via seedfunding, support & events!
WOW - We've made it to our Stretch Target!
Help us raise an additional £5,000.00 to create more cash awards for Women Changemakers, expand the impact and reach of our Women Changemakers Festival and support a wider group of people to create the change they see needed in communities.
WE EXIST to support others to create the change they see needed in communities. We know people are the key to making a difference and they have great solutions to address social, environmental and community issues.
WE AIM to give Women Changemakers a voice and influence to create positive change in their communities, whilst address gender imbalances and increase their economic independence.
-To date we have raised over £16,000.00 which we have invested in over 30 women and directly supported over 300.
-To date we have held over 35 events reaching out to over 350 to support them. We see new people at every event and the demand for this free support, led by experts by experience is growing in demand.
WHY ARE WE WORTH SUPPORTING?
We know crowdfunding works and in order to create independence and autonomy we have built an annual campaign into our strategy to enable others to 'Pay it forward' in return for free, accessible peer learning events and mentoring. We have successfully managed and distributed 3 crowdfund campaigns.
We can reach the parts that others can't!
Come to our Women Changemaker Festival and help us co-create it!
Lucy Cooke and Roxanna Locke – Commonplace Events benefited from a sounding board and investment day enabling them to access mentoring and bid writing support which helped secure lottery funding to develop their social venture "The support from Flourish has helped us develop both our knowledge, practical skills and confidence and offered a trusted network of contacts who we are now collaborating with to develop new community services and activities, to meet local need via our collaborative mobile community events space housed in a double decker bus."
Geraldine Esdaille, Freedom to Be benefited from the Mentor-a-thon and secured £300 to invest in herself and her developing social venture. "This year I have seen spectacular benefits from the support and mentoring that I have received. As well as continuing to provide regular sessions helping women with domestic violence and abuse issues, I started working for The Women's Resource Centre, an amazing organisation in the women's sector. I am also really proud to have won a Winston Churchill Travelling Fellowship that provides a remarkable opportunity to travel to the USA and research what I am passionate about, and to top it all off, I have been shortlisted for the Northern Power Women Awards 2017, it's incredible!"
Jo Taylor, ABCDiagnosis attended the Mentor-a-thon and received £300 of investment and a mentor. In spite of living with secondary breast cancer she runs an advisory and advocacy social venture helping people be better aware of the needs of those living with cancer and secondary cancer. "The support I've had so far, has helped me make useful connections, paid for some marketing materials and I'm in the process of securing further funding from a charitable trust to hold up to 4 residential retreats per year, as well as develop day sessions for local patients living with cancer".
Karen Morris, Music Smile was supported via the Mentor –a- thon in and secured £300 and mentoring support. Karen has overcome her own disabilities to start running regular workshops, teaching music to communities in Salford to use music as a tool for positive wellbeing. "The support I've received has helped me make useful connections, paid for some marketing & equipment to help develop Music Smile and I've recently secured further funding from a national charitable trust".
PLEASE DIG DEEP & INVEST!
We've an ambitious target this year to help us support more women developing initiatives with real impact who need this support to start well, thrive and scale their work. PLEASE HELP US, help them to create change! Whether £5, £50 or £500 any investment will make a difference - plus if you are interested in mentoring or being a judge on the investment panel get in touch! You can follow the campaign @FlourishCIC .
Want to get further involved?
There are loads of opportunities for you to get involved with the network as we move forward.
Do you need support with an idea?
Are you interested in becoming a mentor to women changemakers?
Can you help with planning and marketing?
Are you able to offer in kind support, such as venue space?
For donating to our campaign we will email you a big thank you. Leave us a message with your twitter handle and we will follow you tweet you and thank you via social media too!
Get your hands on our limited edition eco tote bag! 100% organic cotton and perfect for carrying shopping or those extra bits to meetings. There is one size and colour option (black) with our pink flourish branding on one side and "She is a Changemaker" on the back.
This option gifts a ticket for a woman from our network to attend one of our popular 'Lunch with....' events. You can buy it for a friend, or we can donate it to a member of the network who would otherwise struggle to cover the cost to attend. This covers a 2 hour lunch with a successful scaling social entrepreneur, innovator or leader and learn tips, tricks, gain insights and be inspired.
With their motto as 'Feed bellies not bins', saving foodwaste from land fill, you'll be treated to the creative and culinary delights of one of Manchester's most exciting new restaurants and all the better it's a Social Enterprise we've been supporting!! *Ts & Cs apply and drinks not included.
Moeloco Flip Flops - shoes that change lives!
These beautiful, unique flipflops leave inspiring messages in the sand and for every pair bought a pair of school shoes is gifted to a deprived child in a developing country. Developed by women led social enterprise Moeloco you can see more here: https://www.moeloco.com/ . If you purchase this option - we will be in touch in April at the end of our campaign to see which design choice you would like and to check your shoe size!


Surprisingly, this month-day didn't come up too fast. I've been saying Baby Evan was 14 months old for a couple weeks until I remembered May came after April and it wasn't yet June and the number after 12 is 13. It's understandable I'd have some trouble, seeing as how I've only know my months and numbers for the last 26 years or so. After the immense excitement of Baby Evan's 1st birthday party and all the traveling we did in May I somehow expected the time to just fly by, when instead it dragged on, rich and full and slow like molasses. But now my baby is officially 14 months old and we can barrel on towards our next month-day.
• Eats with fingers – Yes! Food! He puts food in his mouth!!
• Empties containers of contents – Any container of anything ever.
• Imitates others – Seriously one of the most fun milestones, since now you have the power to make the baby do all sorts of funny things. We have a new game that involves smacking ourselves in the face. It's a lot cuter than it sounds there.
• Toddles well – Unstoppable.
• Points to one body part when asked – NOSE!
• Responds to instructions (e.g., "give me a kiss") – Oh he responds alright. Unfortunately, most of the time when I ask he throws himself backwards to avoid having to give kisses. Although he has no shortage for his father. He also knows "no" "don't touch that" "stop" "not yours" "danger" and "hey cut it out!" I'm kind of exhausted.
• Uses a spoon or fork – He could get a spoon in his mouth but not without getting most of the food on his face or shirt.
• Matches lids with appropriate containers – No. But then again, I care barely do that.
• Pushes and pulls toys while walking – Yes.
Enjoying his stash of things he's not allowed to touch.
Why are you bothering me? Can't you see I'm on a call right now?
One of the rare moments he's climbing it the correct way.
I do it all by myself!
Hi mama, whatcha doin? Whatcha doin' mama? Whatcha lookin' at?
Love my doggie. Dog dog dog dog dog.
Ooof, being 14 months old is exhausting. Time to lie down.
I LOVE the last post… so freaking cute.
He's super cute! I love the last picture. And yeah, a 14 month old is supposed to be able to match containers and lids? Not always the easiest task for an adult with a huge cabinet full of Tupperware.
He really is adorable. Such a munch!
funny… i look just like your little one in the last picture. does he have a 3 week old baby too?
He is just the sweetest little thing!! How tall his he? He looks soooo tall in these pics.


The following is a summary of market prices and conditions of North Carolina farm products for December 05, 2018 reported by the Federal-State Markets News Service of the North Carolina Department of Agriculture and Consumer Services. All livestock is state reported.
Cattle: At the livestock auctions held Tuesday in Mount Airy and Shelby a total of 781 cattle and 1 goat were sold. Compared to last week, slaughter cows were mostly steady to 1.00 lower; while bulls were unevenly steady, mostly 3.00 lower to 3.00 higher. Feeder steers were sharply lower; heifers were mostly 4.00 to 5.00 lower; and bulls were unevenly steady, mostly 4.00 lower to 4.00 higher. Demand, market activity, and buyer interest were moderate. Offerings of cattle were light to moderate. Cattle quality was plain to average. Average dressing slaughter cows brought $44.50-$54, with high dressing up to $56. Average dressing slaughter bulls, 1000 lbs. & up, sold from $65-$70. 400-500 lbs. M&L 1-2 feeder steers ranged $135-$147. M&L 1-2 feeder heifers, 400-500 lbs., ranged $126.50-$129.50. M&L 1-2 feeder bulls, 400-500 lbs. ranged $124-$152.50.
Video Auction: At the Southeast Livestock Exchange video auction on Tuesday, December 04, an estimated 970 cattle were sold. All lots are current delivery unless noted otherwise. Steers: Medium and Large 1-2 760 lbs. $137.50, 850 lbs. $137.25 (Jan); Medium 1-2 580 lbs. $157.75 (Jan), 675 lbs. $148 (Jan), 650 lbs. $120.50 (split loads), 780 lbs. $132.75 (split loads). Heifers: Medium and Large 1-2 725 lbs. $132.75 (Jan); Medium 1-2 675 lbs. $135.25, 650 lbs. $120.50 (split loads), 750 lbs. $132.75 (Feb), 780 lbs. $134.00, 725 lbs. $125.75 (split loads).
Broiler-Fryers: The North Carolina broiler-fryer market was steady and the live supply was adequate to meet the moderate demand. Average weights were heavy. The estimated slaughter for Wednesday in North Carolina was 3,094,000 head compared to 3,152,000 head last Wednesday.
Eggs: The market was steady on small, lower on the balance. Supplies were moderate to heavy. Retail demand was moderate. Weighted average prices for small lot sales of grade A eggs delivered to nearby retail outlets, cents per dozen: Extra Large 152.18, Large 148.30, Medium 109.96, and Small 78.00.
Cotton: No report will be issued on Wednesday, December 05, 2018 in observance of the National Day of Mourning for President George H. W. Bush. The next report will be issued on Thursday, December 06, 2018.
Grain: U.S. 2 yellow shelled corn was mostly steady when compared to last report. Prices ranged $4.19-$4.64 at feed mills and $3.86-$4.24 at elevators; new crop $4.17-$4.72. U.S. 1 yellow soybeans were mostly 2 cents higher. Prices were $8.78-$9.03 at the processors and ranged $8.33-$8.79 at the elevators; new crop $8.96-$9.42. U.S. 2 soft red winter wheat was mostly steady; prices were $3.94-$4.44 at the feed mills and $4.09-$4.24 at the elevators; new crop $4.09-$4.93. Soybean meal, f.o.b. at processing plants, was $346.90 per ton for 48% protein.
Roaring River 4.64, —–, —-; Rose Hill 4.49, —–, 4.44; Creswell 4.19, 8.53, 3.94; Statesville 4.34, —–, —-; Warsaw 4.49, —–, 4.44; Pantego #2 —-, —–, —-.
Soybean Processors: Fayetteville, 9.03; Selma, 8.78.


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201. Almanac, Episode 617 (26:48)
Patricia Gras discusses the role and future of the UN in a post-Cold War world with Michael Stopford, Director of the United Nations Information Center in Washington DC. Second segment addresses vi...
Patricia Gras discusses the Andrew De Vries shooting, and the Grand Jury's recent decision not to indict the shooter, with Neil McCabe, Professor of Constitutional Law at South Texas College of Law...
Patricia Gras discusses teen drug use, especially the use of inhalants, with Harvey Weiss, Project Director for the Texas Prevention Partnership, and Dr. Richard Scatterday, inhalant abuse speciali...
Pat Ryan discusses the Oiler's plans for Houston's second domed stadium with Mike McClure, the Executive V. P. of Administration for the Houston Oilers. The second segments looks at that the Texas ...
Pat Ryan discusses upcoming elections in and around Harris County with Keith Watson Wade, a Democratic political consultant, Denis Calabrese, a Republican political consultant, Tim Fleck, Editor an...
Patricia Gras discusses the U.S. Supreme Court's decision to let states abolish the insanity defense in criminal cases with T. Gerald Treece, Dean of South Texas College of Law, and Professor Richa...
Patricia Gras discusses Earth Day and current environmental concerns with Robin Blut, Executive Director of Clean Houston, Dona Chambers, Executive Director of Trees for Houston, George Farenthold,...
Patricia Gras discusses the Sam Houston Race Park, set to open next month in Houston, with Byron King, Assistant Communications Director for the Sam Houston Race Park. Includes on-site report from ...
Patricia Gras discusses the current situation in Bosnia, and American responses to it, with Omar Sacirbey, First Secretary to the Bosnian Mission to the UN. Includes report from Sue Davis on a phot...
Patricia Gras discusses plans for American healthcare reform, and proposals coming out of the Clinton administration, with Dr. Ken Davis, past president of the Texas Academy of Family Physicians, a...
Reporter Martha Lane reports on new Houston Independent School District (HISD) accountability plan. This plan rewards high-performing schools, and gives low performing school principals a chance to...
Patricia Gras discusses immigration issues and the Texas Attorney General's decision to join the suit against the federal government with David Burris, a member of Federation for American Immigrati...
Patricia Gras discusses building relationships across racial, cultural, and religious divides with John Arnel, a recent graduate of St. Thomas High School, Linda Bedre, a diversity training special...
215. Almanac, Episode [534] (26:48)
Sue Davis discusses the state of Houston's fiscal health with Richard Lewis, director of Mayor Bob Lanier's Finance and Administration Department, George Greanias, City Controller, George Scott, pr...
216. Almanac, Pilot episode (59:00)
Pilot episode of Almanac. J. D. Houston and Betty Ann Bowser host. First segment is 1988 year in review with Bowser and Houston. Second segment is a political panel discussing recent election of Ge...
217. Houston Public Television membership drive promotion (00:42)
"ACT for Eight" membership drive spot featuring Almanac footage.

redpajama_set_name: RedPajamaCommonCrawl


From hotel pricing power to climate change, hoteliers should prepare for the factors that could have a big effect on their business in 2019.
HENDERSONVILLE, Tennessee—As we embark on the new year, here are some topics I think are worth watching in 2019.
So, with little free capacity midweek and on weekends, hotel room rates should be growing at a healthy clip. Or at least growing at a rate of around 7% as they did in the mid-1990s and in the recovery after 2001.
Unfortunately we—and others—predict that average daily rate will only increase 2.3% in 2019. Room rate growth has been muted ever since the Great Recession hit. Rolling 12-month U.S. hotel industry ADR in October 2008 was $108. In October 2018, it was around $130. This equates to an increase of around 25%. The consumer price index increased by 16% at the same time. So, yes, our top-line growth outpaced the bottom line growth in 10 years. But between October 2017 and October this year, CPI increased 2.5%, and ADR growth was—wait for it—2.5%. In other words, the increase of profits for this year is basically zero.
That all said, I do not see this changing anytime soon. Despite the demand records we report on every month, hoteliers are just not comfortable taking advantage of the environment. But if not in 2019, then when?
The U.S. Bureau of Labor Statistics data is clear. The national unemployment rate of just around 3% means that many positions will go unfilled. In fact, according to the BLS, there are 961,000 open positions in accommodations and food service as of September 2018.
So, how do you attract talent to these open positions? Well for starters, being on the list of "World's best workplaces" helps—tip o' the ole bellhop pillbox to Hilton. But also, paying good wages and salaries. And the competition for labor will mean increases in wages. The BLS data bears that out today.
Through September, wages increased 3.3%. This trend will not change and will likely affect profitability for hotel owners and management companies. One obvious way to increase the labor pool is of course to let more qualified workers into the country. But the immigration reform seems a long way from being solved. So hoteliers will either need to bear the higher costs or call their representative and demand sensible answers to the current immigration questions. Your call in 2019.
I do not know who coined this phrase, but it is apt. When the South Korea government deployed the THAAD missile system with the encouragement of the U.S. government to the North Korean border, the Chinese government's response was swift. Chinese tour groups stopped coming to South Korea starting around 15 March 2017. Occupancy and RevPAR dropped precipitously.
So, given the current rhetoric, imagine a scenario where more tariffs are put on Chinese goods and the Chinese authority is looking for a way to retaliate. In 2017, around 3 million travelers from China entered the U.S. Now imagine this number being cut by half, or as high as 75%. Markets such as San Francisco, Los Angeles, Las Vegas and New York City would likely feel the impact. I hope this won't happen in 2019, but stay tuned.
As Airbnb came to prominence over the last five years, one early interpretation of its success was that travelers were looking for unique experiences, away from the "beige box" of 30-year-old guestrooms that all looked and felt the same. At the same time, it seemed that RevPAR growth was accelerating faster for independent hotels. Together, this bred the impression that brands were on the downswing, Marriott's acquisition of Starwood notwithstanding.
Well, it turns out that the RevPAR acceleration of independent hotels can easily be explained because their occupancy was much lower than that of branded hotels. In other words, for branded hotels almost all RevPAR growth came from ADR growth since their hotels were already pretty full, whereas independent still had room to grow both occupancy and ADR.
The alternative-accommodations space has also been shaken up by the hotel industry players entering the segment, like Marriott's Tribute Portfolio Homes. But I think more importantly, the design community has taken a page from the Airbnb playbook and is making hotel stays much more communal and interactive through design choices.
So, the disruption is not so much taking place by substituting alternate accommodations for hotels but by hotel adopting the look and feel of a smaller, more nimble, more alternative offering. Plus brands still provide a loyalty point system that travelers so, so love. In 2019, more brands will make themselves even more attractive to guests, which will make them ever more attractive to developers.
The Accumulated Cyclone Energy (ACE) generated by hurricanes in 2017 was defined as "hyperactive" and in 2018 it was "above normal." How do we see this manifest?
In September 2017, Houston demand increased 47.5%, caused by displaced people and the aid crews of FEMA and contractors. It follows that in 2018, the U.S. RevPAR change in September was negative for the first time in 102 years since Houston's 36.2% RevPAR drop dragged down the total U.S. numbers by 70 basis points.
Going forward, the impact of climate change will make hurricanes more severe and more frequent, and the impact on our industry will be quite drastic as well. What this means for analysts is that the data we publish is a bit harder to parse since a "good" performance month maybe caused by a natural disaster with a corresponding demand increase. The same maybe true for a "bad" performance month; it could just be the comparable data in the prior year was uncharacteristically high.
More importantly, hotels on the Atlantic and Gulf coast need to brace for impact and realize that an impact from wind or water is not a question of if but when. And 2019 is a good year to prepare for that.


Sunninghill falls under the ever-growing Sandton, and is a very convenient locale to enjoy the promising future of a new CBD in the Greater Johannesburg area.
In addition, the following amenities are within easy reach of Sunninghill: Sunninghill Hospital, the Vodacom World of Golf, Montecasino, Fourways Crossing and Mall.
Month-on-month, Sunninghill has seen consistent transactions in the market, having transferred properties every month since January 2005 for both the free hold as well as the sectional title market. The market dropped to record lows of five transactions for free hold. Interestingly, this figure fell in January 2008 the latest recorded amount for the Sunninghill area.
Anne Mendelsohn, Seeff property agent for the Sunninghill area, says the market in Sunninghill is busy from a seller's perspective, "as we have double the amount of properties to sell in the area compared to the number we had last year".
Sectional title has performed marginally better having recorded 13 transactions for the month of January 2008, yet still the current state of the market is applicable to a trend seen throughout Johannesburg's higher-priced suburbs, as sellers are stuck on the market for longer periods than desired. This is due to a buyer's market that is hesitant in view higher interest rates and a post-National Credit Act (NCA) buying environment.
"There are buyers around but they are more particular and with more stock on the market it is taking longer to get an offer. Also, the offers are about 20% below asking price," adds Mendelsohn.
The average amount of transactions, taken on a monthly basis, was 14,54 for free hold and 34,83 for sectional title; these averages were recorded from Deeds Office data over a two-year period. More recent figures show that the number of transactions taking place in both markets are under two-year averages.
Yet the area remains popular with "younger yuppie buyers who either work as accountants or doctors/nurses", says Mendelsohn.
The rolling average, two-year price for free hold amounted to R1,400,278, and the average sectional title unit offering over a similar period was R693,647. The average free hold price can be seen to represent an almost doubling up on sectional title offerings.
In terms of sales revenue, the highest return was in August 2007, which witnessed R54,770,884 in total sales.


In their quest to escape the relegation axe, Maritzburg United have signed striker Judas Moseamedi on loan from Cape Town City via Free State Stars.
The Team of Choice announced the news just before their home defeat to Stars on Wednesday night in the Premier Soccer League (PSL) match.
"Yes, it is true that he is now with us. He will start training tomorrow (Thursday). He is a good striker. They know each other. We are hopeful that he will give us goals upfront. One of our major problems has been scoring goals," Maritzburg chairman Farook Kadodia told IOL.
The Tzaneen-born attacker was shipped out on a loan deal to Stars in August last year but has since reunited with Maritzburg coach Muhsin Ertugral whom he worked with at Mpumalanga Black Aces a few seasons ago.
With the Team of Choice fighting very hard to move up on the log table, Kadodia confirmed that they are still looking for another striker and a winger.
"I'm still looking for one more striker and a winger. We've been playing defensive football, and that's why we have struggled for goals," Kadodia concluded.
Kadodia's sentiments come after Maritzburg striker Yannick Zakri's disappearance as he is yet to return for the second round of the league and it is reported that he will face a disciplinary committee hearing when he comes back.


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Q: Google Drive API grant access without manual authorization I am building a web application which facilitates its user to upload different types of documents. All users can see each user documents in one place. Now if a user wants to access another user's document, he should not go through all the normal manual process of authorization that is carried out by Google. He should just get access to that document. I have seen this functionality in the alfresco CMS that users can see and grant access without manual authorization. Let me know how I can get this facility.

A: Perhaps business accounts are what you need. Users within the same domain are able to access each others documents after the regular authorization flow.

redpajama_set_name: RedPajamaStackExchange


The valuable Lockinge Stakes is contested over a straight mile at Newbury on Saturday. Pic: Courtesy of Newbury Racecourse.
GALILEO GOLD can benefit from recent rain in the south east to make a winning return in the £350,000 Al Shaqab Lockinge Stakes at Newbury on Saturday.
The valuable contest over the straight mile at the Berkshire track is Newbury's biggest flat race of the season and has attracted a classy field of nine runners. The dual Group 1 winner's rivals includes Ribchester, winner of the Group 1 Prix Jacques Le Marois at Deauville in August and also the impressive last start victor Somehow – a ready winner of the Group 2 Charm Spirit Dahlia Stakes at Newmarket on 1000 Guineas Day.
Galileo Gold last year landed the QIPCO 2000 Guineas at Newmarket on Good to Soft ground and the St James's Palace Stakes at Royal Ascot on Soft ground and the forecast going at Newbury, which is currently Good to Soft, Soft in Places, will suit.
Owned by Lockinge sponsors Al Shaqab Racing, Galileo Gold was ridden in all of his six races last term by their retained jockey Frankie Dettori, who continues the association on Saturday and was aboard the son of the 2001 Derby winner in a racecourse gallop at Newmarket in late April.
"Galileo Gold looks fantastic. He is a different horse this year physically – he is much stronger – a really imposing colt," Harry Herbert, racing advisor to Sheikh Joaan Al Thani, founder of Al Shaqab Racing, said after the workout.
"The piece of work last week at Newmarket Racecourse was very impressive. Frankie was seriously impressed. Galileo Gold is much more settled this year.
Palmer added: "The piece of work Galileo Gold did on the Rowley Mile at Newmarket Racecourse could not have gone better. He is totally versatile as far as the ground is concerned.


Graftobian's 5-Color Creme Wheel with Instructions for Vampires comes with everything you need to create a realistic vampire for theater, stage or Halloween fun!
Vampire Creme Color Wheel Size: 1oz.
Order was easy, got here fast, products are good quality. Will definitely use them again!


This black garlic and squash tagine is a solid vegan crowd-pleaser with virtually no preparation time needed. The addition of black garlic gives it a real richness and a darker colour.
Dice your squash roughly into cubes, and fry in a hot pan with a glug of oil, and plenty of seasoning. Do so until the squash starts to caramelise evenly, probably around 10 minutes.
You may need to do this in batches depending on the size of your squash. Remove from the pan and set aside.
Fry your onions and diced black garlic on a medium heat with a touch more oil, for around about 10 minutes until the onions start to soften. Season well and add in your squash again along with the red chilli.
Mix in your ginger and spices. At this point you can throw in a splash of white wine and reduce, if you like.
Add around 250ml of boiled water, along with your coconut cream and keep the heat on high. Throw in your lemongrass and lime zest with a good pinch of salt, and mix well.
Cover and put in the oven for 1 hour, knocking the temperature down to 120 degrees.
When the time arrives, serve with your chopped fresh coriander and crushed walnuts, adding a sprinkling of pomegranate seeds.
If there's any testament to basing a meal around three simple ingredients, it's this.
Seabass, romesco, and braised fennel come together in minimalist harmony.
Set your oven to 200 degrees celsius.
Wrap your fennel bulbs tightly in some tin foil, with a good knob of butter, a splash of olive oil, some chopped dill, one crushed garlic clove, and a sprinkling of ground coriander. Place them in the oven for 45 minutes.
When done, set them aside for later.
Turn your grill up to high, and place your peppers under them for at least 15 minutes. Turning half way through, you're going to be aiming for soft and slightly charred.
Fry 2 crushed cloves of garlic, with your onion and chilli until caramelised, with a healthy glug of olive oil.
Remove the peppers from under grill, slice into chunks and leave to rest for 10 minutes.
Combine your peppers, fried garlic and onions, and blitz to a smooth sauce with a good squeeze of lemon juice. Season to taste.
Slice your fennel bulbs in half and begin to fry them gently on a medium heat, until starting to caramelise on one side.
In the same pan, add your seabass fillets skin side down. Fry on a medium heat for 6-7 minutes until the skin starts to crips up nicely. Flip the fillets onto the other side and turn off the heat. Leave for 2 minutes and serve.
Sprinkle with a touch of fresh dill, if you like.
But at least it's game season.
And so here's a wild duck recipe to keep you warm… or at least teach you how to make a delicious game stock. This Confit leg and breast of Mallard with chicory and braised red cabbage dish uses only a few basic ingredients, but requires a healthy amount of kitchen time and techniques to serve up.
The crux to this dish is making the stock, which will transform your sauce. It takes a bit of patience, but is worth doing. As with any leftover stock, you can freeze it/use later in the week for another meal. A sharp knife is essential if you want to split the bird into breasts and legs yourself. If not, your butcher can do so.
Use the link below for a thorough tutorial on how to do so. Ducks have slightly different bone structures to other poultry, and so it is worth noting the techniques. The legs aren't too tricky to separate. With the breasts you'll need to keep your knife against the breast bone as you make single, controlled strokes into the flesh, gently and neatly separating the meat from the bone.
After doing so, break up the carcass into at least 5/6 separate pieces.
Roughly chop 1 carrot, your onion and celery. Crush 2 of the garlic cloves and fry everything in a large saucepan with a glug of oil, on a medium heat for 5 minutes.
Add your game carcass (and giblets if you still have them).
Keep on the heat until everything is nicely browned, and the veg is starting to caramelise, 10 minutes or so. Season well.
Add 2 bay leaves, 1 crushed star anise, a handful of thyme. Cover with 500 ml of boiled water, and leave to simmer on a low heat for 2-3 hours at least.
Set your oven to 140 degrees celsius.
To confit the legs, place them in a small oven dish. Season well, add some fresh thyme and rosemary and a crushed garlic clove. Cover with the duck fat, and place in the oven. After 1 & 1/2 hours, remove the legs from the oven and place to one side.
At the same time, slice your red cabbage thinly into strips, place in a saucepan with the sugar, vinegar and the cinnamon stick. Add a couple of splashes of boiling water, cover, and leave on a low heat to slowly cook.
To make the sauce, finely slice your shallots, carrot and garlic and fry with a knob of butter on a medium heat until starting caramelise.Add your madeira, red wine, 1 more crushed star anise and reduce by a half. Add 200ml of your stock and reduce on a high heat for 10 mins. Season to taste.
Sieve, and then continue to reduce until almost a syrup, adding a couple more cubes of butter along the way.
Rub salt into your mallard breasts at least 2 hours before cooking, then allow them to come to room temp. Wash off the salt under cold water, pat dry with kitchen paper.
Place them skinside down in a cold frying pan, and gently increase to a med-high temp over around 8 minutes or so, until the skin is golden and crispy. Add a small spoonful of the duck fat, and continue to cook on the other side on a medium heat for 3 more minutes, basting well.
At the same time, add a good spoonful of the duck fat to another pan and repeat the above process with the halved chicory leaves. The duck legs can be cooked alongside the chicory, basting and turning well to warm through and crisp up.
Allow your breasts to rest for 5 minutes before serving.
Plate with the cabbage, chicory and madeira sauce.
Just as things start to heat up considerably in London, I think it's safe to say 'unpredictable' would probably be an understatement for 2018's weather so far. With past weeks switching between rain, snow, sunshine and back to sporadic snow, it was at times, a bit jarring.
There is however one thing you can always depend on.
Some of the most simple ingredients come together in the dish, and with just a bit of preparation time the day before, this crispy pork belly with butter beans is the perfect oink-ment (couldn't resist, sorry!) for any dubious British weather.
Here are a few tracks to accompany your upcoming lazy days in the sunshine.
Start the night before by rubbing your scored pork belly generously with rock salt, making sure not to forget to rub the salt into the scoring on the skin.
As the time arrives, set your oven to 200 degrees celsius, and wash the salt off your pork belly under cold running water, and pat dry with kitchen paper. When dry, rub generously with your pomegranate molasses, fennel seeds, a tbsp of the mustard, some good olive oil and of course salt and pepper.
On medium-high, heat a few glugs of your olive oil in a deep roasting tray. Slice your garlic down the centre and press down the two halves into the hot oil. At this point, dice your vegetable roughly (I like to chop the carrots slightly finer than the rest), and add them into the tray as well.
Keep them on the heat until they're starting to caramelise nicely, around 10 minutes. Add the white wine, bay leaves and your thyme. Reduce on a high heat for another 5 minutes, before resting your pork belly on the vegetables, skin side up. Wrap the tray in tin foil tightly, before placing in the oven.
Turn the temp down to 130 degrees and leave for 4 hours.
When the time's right, remove the belly from the oven and transfer to another baking tray. On top of the belly, place a sheet of cling film and another baking tray, weighed down with a few heavy tins of tomatoes, chickpeas etc. Leave it to cool for at least 2 hours like this.
To make the sauce, add a splash more white wine to the roasting tray, and reduce on a high heat again for another 5 minutes. At this point you may want to add around 100ml of boiling water to pad out the sauce slightly. Keep it on the high heat for a further 5 minutes, before straining into a small saucepan.
Add a chunk of butter if you want, and leave to one side.
Add your butter beans to saucepan, with a small splash of boiling water, a glug of your good olive oil, the lemon thyme and season well. Heat gently for 10 minutes.
In the meantime, place your pressed pork belly under a hot grill, until the top is sufficiently crispy and then slice into cubes to serve. Accompany with the beans, hot sauce and some steamed cavolo nero, if you like. Time to pig out (Sorry!).
With the British sunshine apparently dwindling, there's never been a better time to inject a bit of heat into those lazy summer evenings.
Curried lentils with cod couldn't be easier to whip up, and the leftovers keep brilliantly in the fridge for another day. If cod isn't your preferred choice, this recipe works well with any other white fish.
On July 14th American indie band, Japanese Breakfast released their second album, Soft Sounds From Another Planet. As with the band's first release, the tone switches from song to song, reflecting on the overcoming of trials and tribulations. But it is the album's scope and variety in melodies which sets it apart from their first album. With powerful lyrics and a distinct sound, the ongoing evolution of Michelle Zauner and her band is plain to see.
Check out the full album on Bandcamp.
Finely chop your shallots and leek, and add to your pan with the sunflower seeds. Heat with a glug of oil over a medium heat for just over 5 minutes until soft.
Season well, turn down the heat slightly and throw in your garlic, red chilli and ginger. Allow to cook for a further 2 – 3 minutes before adding your lentils to the pan, along with your spices, mustard seeds and the tomato puree. Heat on medium for another couple of minutes. Season well.
Add all of your stock to the pan and reduce hear to a low simmer. Add the coconut cream along with a handful of your thyme, and continue to simmer for 15-20 minutes, or until the lentils have softened.
When you're happy with the lentils, go ahead and introduce the courgette ribbons, a generous handful of coriander, and the lime zest (but save some for serving!).
From here you can simply lower the heat right down and place your fish fillets on top, season well and cover.
Taking your fish out of the fridge for 20-30 minutes prior to cooking means they should only take 10-12 minutes here before they're cooked perfectly. Wilt your spinach as an accompaniment for the lentils.
Sprinkle with more lime zest and red chilli, alongside some toasted flatbreads to serve, if you like.
Finding a match of ingredients that both warms and satisfies, without leaving you feeling like you've over-indulged is no mean feat.
This warm venison and squash salad is easily assembled from a few hearty ingredients, pulled together with a rich blackberry, juniper & sage sauce.
Given that music is the best accompaniment to food, these couple of songs should go nicely with your time in the kitchen.
Furns have a brilliant back catalogue of laid back songs, with a new album due this year.
Ensure you leave your venison to reach room temperature (about 3 hours out the fridge) before starting.
Fry your shallot in the butter, add a tspn of plain flour. Add the port and reduce.
Season well and add your game/chicken stock.
At this point throw in a handful of sage leaves & thyme, the bay leaves, lemon zest, the honey, chopped blackberries and the juniper berries.
Simmer on med-high for around 15 minutes, until it starts to thicken as a sauce.
Sieve and leave to one side.
Prepare your lentils by adding the required amount of boiling water, and cooking until soft. Leave to one side.
Or if you bought pre-cooked lentils in the bag, then you can skip this part.
Start by chopping your 1/2 squash into manageable chunks/cubes. Add to a pan with a splash of boiled water (enough to cover up to a 1/3 of the squash chunks).
Cover and leave to steam for 15 minutes on medium. Remove and leave to cool, before chopping into small pieces.
Finely chop your shallots, and grate your garlic into a pan with some oil on a medium heat. Fry gently until soft and add the lentils, thyme and a splash more oil.
Introduce the squash and fry on a high heat, without stirring too much, until the squash just starts to brown. Turn off the heat and add the kale, roughly chopped.
Season, cover and leave the kale to gently cook in the residual heat.
If you like your venison pink, fry your well-seasoned steaks for 4 minutes on each side, on med-high. Remove from the heat, wrap in foil and leave to rest for 10 minutes.
At this point reheat your sauce gently.
Unwrap your delicious parcels and pour the juices into the sauce.
Slice your venison, serve with the squash and drizzle with sauce.
During the brighter months of 2016, there isn't a single dish I made more of than I did baba ghanoush.
Usually served alongside other middle-eastern dishes, baba ghanoush is a wonderful (and healthier) alternative to hummus. In the summertime I'd consume bowl after bowl, with pittas and fresh tomato & avocado salads. It took me a while to come to be completely happy with what I was making – there were plenty of times it came out too runny, or lacking in flavour. I sussed out that having some really good extra virgin olive oil was key.
Turn your grill on its highest setting and place the aubergines on a baking tray (without any oil). Poke them both with a small sharp knife and place under the hot grill for 18 minutes, turning half way through.
After making a horizontal cut into each aubergine to let the steam out, sprinkle a good handful of salt over each of them. Leave for 3-5 hours or overnight – this will allow the majority of unwanted water to leave, before making your baba ghanoush.
Mix together the tahini, lemon juice, grated garlic cloves together with a hand blender.
Scoop out the flesh of the aubergines, together with the skin of one, and add to the tahini paste along with the olive oil.
Blend until it just holds some texture.
Finish with a dusting of za'atar, a drizzle more of the oil, and sprinkle over the pomegranate seeds and parsley.


Weekend of January, February and March. Easter, bank holidays, public holidays and August.
To confirm the reserve, please pay 50% of the final amount to an account number previously agreed. You will pay the other 50% when you return the key.
Children under 2 are free of charge if they sleep in a cot, and children under 4 are free if they use the existing beds. Children over this age have to pay per person and night in extra bed.
You are asked to ensure that other guests can enjoy their peace and quiet.
If the reservation is cancelled 15 days or more prior to due date, 100% will be refunded.
15 to 7 days prior to due date, 30%.
7 days or less prior to due date, 0%.


text:
Australian Open qualifying begins despite poor air quality
The world no.180 was forced to retire mid-match at Melbourne Park on Tuesday due to the hazardous smoke lingering from bushfires in Victoria's east.
The Solvenian 28-year-old was one set up and one point away from forcing a tiebreaker in the second set of her qualifier against Stefanie Voegele when she fell to her knees in a coughing fit while experiencing breathing difficulties.
Australian Open officials had previously halted practice sessions and qualifying matchups due to the air quality in Melbourne, which has been hovering between "hazardous" and "very unhealthy" levels ever since the blanket of smoke settled across the city last night.
Brett Sutton, the state's chief health officer, said he believed air quality in Melbourne, Australia's second-biggest city, had dropped to the "worst in the world" overnight as cooler temperatures brought particles in the air close to the ground.
Australian Open men's champion Novak Djokovic expressed concern earlier this month that bushfire smoke might cause some health problems for players.
Elsewhere in Melbourne, Maria Sharapova took to the court as scheduled against Germany's Laura Siegemund at the Kooyong Classic exhibition tournament.
"Conditions onsite are improving and are being constantly monitored", a Tennis Australia statement read.
She is set to be followed by Bulgaria's Grigor Dimitrov facing Croat Borna Coric.
Patryk Klimala has arrived in Glasgow ahead of Celtic switch
"The health and safety of the players, spectators and all in involved in the Kooyong Classic event is paramount", tournament director Peter Johnston said.
Former Wimbledon finalist Eugenie Bouchard also survived a gruelling battle in Melbourne's smoke to scrape through the first round of Australian Open qualifying.
"Shocked to see that qualifying matches have started", Luxembourg's Mandy Minella, who is competing as a qualifier, tweeted.
"It's unfortunate he missed that announcement for a variety of reasons", he said, adding that all decisions were made on expert advice.
"For those vulnerable groups - over 65s, under 15s, pregnant women and people with existing lung/heart disease or diabetes - we are saying avoid exposure to the smoke by staying indoors and limiting physical activity", he said.
"Assessing the likelihood of smoke-induced interruptions is a bit like how we treat heat and rain".
Sports stars, including leading tennis players, have been quick to respond to the crisis, pledging money to relief efforts.
Citizenship Act: Satya Nadella criticises new law, says, 'It's just bad'
Stardust: Oldest material on earth found inside meteorite
Ricky Ponting, Shane Warne to lead teams in Australian bushfire relief match
Eli Manning: New York Giants QB announces retirement from NFL 1/23/2020
UCLA looks to extend streak vs Cal 1/23/2020
Ex-football standout De'Runnya Wilson found slain in southwest Birmingham house 1/23/2020
Gritty Under Investigation For Assaulting 13-Year-Old Boy 1/22/2020
Serena Williams donates $43,000 to Australian bushfire relief
Williams eventually achieved a break of her own to level at 3-3, finding the power and precision that had deserted her until then. It's been a long time", Williams said after the match. "It's been a long time; you can see the relief on my face".
Bernie Sanders can't win - right?
If Warren and Sanders agreed on a non-aggression pact of sorts that night, that agreement has become increasingly frayed. What I did say that night was that Donald Trump is a sexist, a racist and a liar who would weaponize whatever he could.
Danica Patrick Reacts To The Packers' Win vs. Seahawks
The Seahawks haven't been back to the conference title game since, let alone the Super Bowl. "We kind of played into their game". We tightened up on defense, the offense made some big-time drives down there and we gave them the ball back.
Will Smith Confesses He Was Jealous About Jada Pinkett's Relationship With Tupac
Jada once told Sway on "Sway's Universe" that their relationship was about survival, and that's the reason they bonded. She said , "Most people want to connect in this romance thing, and that's just because they don't have the story".
Barcelona appoint Quique Setien after sacking Ernesto Valverde
Barcelona is also dealing with some injury woes asas star striker Luis Suarez will be out for four months due to a knee injury . Barcelona's shocking collapse against Roma in 2018 was followed by a similar capitulation against Liverpool previous year .
Netflix And The 2020 Oscars: What You Need To Know
She's the third person to get acting and songwriting nominations for the same film, and all were recent. Five of those, most recently "Roma" previous year , won the foreign film Oscar but not best picture .
Star Trek: Picard went into season two before its debut
Within the meantime, prepare for the premiere of Season 1 on January 23rd on CBS All-Entry. Matalas previously worked on the TV adaptation of 12 Monkeys as showrunner and creator.
Boeheim lifts Syracuse past No. 18 Virginia, 63-55 in OT
For the Cavaliers, the 5-foot-9 Clark had a career-high 11 rebounds, 10 points and seven assists in the win at Syracuse. The Syracuse Orange basketball team travels to Charlottesville Saturday for a rematch with the Virginia Cavaliers.
Australian Open qualifier forced to retire after coughing fit
Health authorities expect the air quality to bounce between the "very poor to hazardous range" until at least Wednesday night. Smoke from the East Gippsland bushfires has drifted across Victoria reaching Melbourne prompting health warnings.
Anti-government protesters stage demos across Thailand
Last year's general election was meant to restore full democracy, five years after the military staged the coup. The Future Forward Party performed spectacularly in last year's election, coming from nowhere to win 80 seats.
Browns requested permission to interview Vikings assistant GM Paton
On the GM, it is really not a whole lot different. "I know we have to add a GM and add some more pieces to this puzzle". The 43-13 Week 1 loss to the Tennessee Titans was only a glimpse of the struggles with which the team would be faced.
The Rock Gets LSU Hyped For National Championship Game Tonight
In the simplest terms, Burrow has been about as close to flawless as you could hope this season for the Tigers. What has set Burrow apart is the full tool chest that he works with and has worked tirelessly to develop.
Academy Awards 2020: Margot Robbie leads Australian Oscars nominations
However, the two-time Razzie victor missed out on a nomination despite rave reviews for her work in the film. After the nominations for Best Director were announced, Issa Rae quipped: "Congratulations to those men".
Réunion au sommet entre le prince Harry et la Reine — "Megxit"
Dans leur communiqué publié le 8 janvier, le couple princier a évoqué son intention de prendre du recul tout en continuant à servir la reine en cas de besoin.
No More 'Wear a Tie' Resolutions for Zuckerberg
Google quickly followed suit with limits on political ads across some of its properties, though narrower in scope. Orum I know the world won't care.
Patrice Evra révèle les vraies raisons de son départ — OM1/23/2020
Odriozola signs for Bayern on loan from Real Madrid1/23/2020
Le Barça convoiterait Aubameyang1/22/2020
Red Sox star Dustin Pedroia suffers setback with ailing knee1/22/2020
Ireland add Ulster centre Stuart McCloskey to Six Nations squad1/22/2020
Man United's Solskjaer: No guarantees Rashford will play again this season1/22/2020


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Ghost kitchens gaining popularity as restaurants cope with COVID-19
Michael D'Alimonte CTV News Winnipeg Videojournalist/Weekend Anchor
@MDAlimonte Contact
Published Saturday, October 24, 2020 9:30AM CST Last Updated Saturday, October 24, 2020 10:36AM CST
WINNIPEG -- Going out to eat in Winnipeg isn't the same due to COVID-19, largely because of new restrictions and the threat of community transmission.
So, rather than deal with any potential transmission of the virus by customers or staff, one restaurant did away with its dining area entirely.
"It's just not worth any risk to put anyone at harm," said Jessie Hodel, chef and co-owner of Roughage Eatery, a vegan restaurant in West Broadway.
Hodel, along with her wife and co-owner Candice Tonelete, transitioned Roughage Eatery into a "ghost kitchen" model, a kitchen operating without a dining area, at the start of the pandemic.
The restaurant only takes online orders for pickup and drop-off, with a delivery option for customers who order by phone.
Tonelete and Hodel are not using third-party delivery services, like SkipTheDishes or Door Dash, saying the associated charges, which can go as high as 30 per cent of an order, cuts too deeply into profits.
"We've had to change all of our dining plates and our napkins and cutlery all to-go," said Tonelete, "We're having to change our model on everything."
A photo of Roughage Eatery's new ghost kitchen. (Source: CTV News/Michael D'Alimonte)
Even with the switch, the restaurant is just getting by.
"It's stressful to know that we don't know what's going to happen next to us," said Hodel. "And if no one comes that could be the end of us in just a few weeks."
A STRUGGLING INDUSTRY
Restaurants in Manitoba are taking a demonstrable hit as the pandemic continues.
Restaurants and bars across Canada saw, on average, a 6.4 per cent increase in sales this past August, according to the latest available data from Statistics Canada. But, in Manitoba, the food service industry saw a 3.7 per cent decline in sales, the only decrease across provinces.
Those numbers may not show the full picture for independently-owned restaurants, says Colin Fast, director of policy for the Winnipeg Chamber of Commerce.
"It represents the entire food and beverage sector," said Fast, noting that large-scale chains are included in the data. "The impact on full-service restaurants and standalone restaurants is even more severe."
Other restauranteurs are using a "shared" kitchen model to get by.
Food Trip ordinarily operates as a food festival. But, with large, in-person events cancelled, Food Trip organizers decided to open a kitchen space and bring in local food vendors who would be part of the festival.
"This is really the only source of income for them, so for them to still be able to continue their business, especially at this time, it means a lot." said Lourdes Federis, owner of Food Trip Kitchen.
Food Trip Kitchen has a dining area but most of their sales are for pickup or delivery, notes Federis.
"Without this, we were going to stop our operations, just like other restaurants," said Liza Magboo, owner of Lovers in Paris, one of the food vendors operating out of the Food Trip Kitchen. "We weren't going to have any sales for this year if we didn't have this shared kitchen."
For both Food Trip Kitchen and Roughage Eatery, survival is dependent on customers ordering food.
Hodel worries what the city will look like if her own and other independent restaurants don't make it through the pandemic.
"There's so much love and so much heart that goes into each meal made by local shops," said Hodel. "It would just be really bad to lose that and just have everything come out of a box."
"No one wants to eat from a box."
How Winnipeg's new restrictions will impact bars and restaurants
Winnipeg takes steps to help restaurants over the winter months
Jordin's Wish Play Park opens in Norway House Cree Nation


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Triggers when a new organization is added.


text:
Q: Comparing this.props.prop and nextProps.prop with mobx Is there any way to do something like this with mobx?
componentWillUpdate(nextProps) {
  if (this.props.prop !== nextProps.prop) {
    /* side effect, ex. router transition */
  }
}

From my experience, this.props.prop is always equal to nextProps.prop even in componentWill- hooks...
UPD Here is more specific use case — simple login scenario:
Store
class AppStore {
  @observable viewer = new ViewerStore();
}

class ViewerStore {
  @observable id;
  @observable name;
  @observable error;

  fromJSON(json = {}) {
    this.id = json.id;
    this.name = json.name;
  }

  clearError() {
    this.error = null;
  }

  login({ email, password }) {
    fetch('/login', {
      method: 'POST',
      body: JSON.stringify({
        email,
        password
      }),
      credentials: 'same-origin'
    })
    .then(json => {
      this.fromJSON(json);
    })
    .catch(({ error }) => {
      this.error = error;
    })
  }
}

React part
class LogInPage extends Component {
  componentWillUpdate(nextProps) {
    if (nextProps.viewer.id && !this.props.viewer.id) {
      this.props.viewer.clearError();
      this.props.onSuccess();
    }
  }

  login = e => {
    e.preventDefault();
    this.props.viewer.login({
      email: e.target.elements['email'].value,
      password: e.target.elements['password'].value,
    });
  }

  render() {
    return (

Log In

        <form onSuccess={this.login}>
          <input type="text" name="email" />
          <input type="password" name="password" />
          <input type="submit" />
        </form>
        { this.props.viewer.error && (

            Error: {this.props.viewer.error}

        )}

    );
  }
}

const store = new AppStore();
ReactDOM.render(<LogInPage
  viewer={store.viewer}
  onSuccess={() => alert("Hello!")}
 />
, container);

So basically, I just want to be able to do something when viewer id switches from undefined to something

A: Thanks for the update, that clarifies the question a lot. It depends a bit on what you want to do, but if you want to change the rendering of your component, it is enough to decorate your component with @observer from the mobx-react package. It will then automatically re-render when the store changes.
If you want do any additional actions, you can setup an autorun in your componentWillMount. Like
componentWillMount() {
    this.autorunDisposer = mobx.autorun(() => {
        if (nextProps.viewer.id && !this.props.viewer.id) {
            this.props.viewer.clearError();
            this.props.onSuccess();
        }
    })
}

But I don't see this pattern very often, as often it is cleaner to have this kind of logic just in your store. Personally I would expect a login form component to rougly look like this:
@observer class RequiresLogin extends Component {
    render() {
        if (this.props.viewerStore.id !== undefined) {
            return this.props.children
        } else {
            return <LoginPage viewer={this.props.viewerStore}/>
        }
    }
}

@observer class MyTestPage extends Component {
    render() {
        return <RequiresLogin viewer={this.props.viewerStore}>
            Secret Area!
        </RequiresLogin>
    }
}

@observer class LogInPage extends Component {
  login = e => {
    e.preventDefault();
    this.props.viewer.login({
      // tip: use React refs or the onChange handler to update local state:
      email: e.target.elements['email'].value,
      password: e.target.elements['password'].value,
    });
  }

  render() {
    if (this.props.viewer.id)
        return null; // no need to show login form
    return (

Log In

        <form onSuccess={this.login}>
          <input type="text" name="email" />
          <input type="password" name="password" />
          <input type="submit" />
        </form>
        { this.props.viewer.error && (

            Error: {this.props.viewer.error}

        )}

    );
  }
}

A: In 99,9% of cases, this happens because somewhere else in your code props are mutated directly.  And this is not allowed in react.
Typical scenario's include:
var myObject = this.props.someObject;  // myObject is a POINTER to props, not copy
myObject.attribute = newAttribute;     // Now props are directly mutated

var myArray = this.props.someArray;
myArray.splice(a,b);                   // splice directly mutates array

To solve, make a proper copy of the props object before you update the prop.

A: Well, actually the problem happened because I passed a mobx store as the single prop (in order to call it's methods like this.props.store.update()), so even though when something changes in store, component is updated by mobx, nextProps still holds the same reference to that store.
I finally ended up with destructuring store into component's props, when I need this kind of check.


Recorded July 9, 2016 at the Allegheny-Kiski Valley Historical Society and Heritage Museum, Tarentum, Pennsylvania. Host: Jamie Stoner. Guest: Richard Jones. Audiography: Kevin Farkas & Bryan Chemini, Veteran Voices of Pittsburgh Oral History Initiative.


In 2015, Professor Richard Gilbertson returned to the UK to lead the Department of Oncology and CRUK Major Centre at the University of Cambridge after 15 years at the St Jude Children's Research Hospital in Memphis.
One of the world's leading experts in childhood brain tumours, Richard has led international efforts that have dramatically advanced knowledge of the biology of several of these cancers. Driven by a lack of biological understanding, his research has demonstrated that paediatric brain tumours are not single diseases, but distinct entities at the molecular and clinical level because they arise from different cells within the nervous system, and have different driver mutations. His findings are now translating into new treatments.
We caught up with Richard to find out more about his work and new life in Cambridge, why he has returned to the UK and the part CRUK played in enticing him back.
"I first got interested in medulloblastoma in 1987 when I did my first project as a medical student in Newcastle, nearly 30 years ago now! Back then we knew little about the biology of brain tumours. Driven by this lack of understanding, I set out to change this. Over the last 15 years, we have been able to show that these tumours are not single diseases, but arise from different cells in the brain. We have found mutations that drive these tumours, including a number of oncogenes and suppressor genes that control their growth. This is helping us understand how tumours are 'born' in the first place, and how they are driven through their life, from initial transformation of cells, through to progression and response to treatment.
I always wanted to be a doctor, for as long as I can remember. After completing my clinical training and PhD in the UK, I was really flattered to be approached by St Jude Children's Research Hospital, one of the world's largest paediatric oncology centres, to see if I would be interested in setting up a research group in the states. So my family and I moved to Memphis in 2000, and I started my own lab. We went with the intention of staying for five years, and ended up staying for 15! During this time, I realised I could have the greatest impact on patients with cancer by staying in research, where I could work to improve fundamental understanding of paediatric brain tumours and how to treat them better. Ultimately I became the Executive Vice President of the Cancer Centre and Scientific Director, and I loved all my time there. In 2015, after 15 happy years, we returned to the UK to Cambridge, where I now head up the Department of Oncology, and lead the CRUK Major Centre.
The higher you climb in your career, the more you should care about those around you and their personal success.
My job as director of the Centre is both strategic and operational. We are setting our overarching vision and mission – to reduce the morbidity and mortality of patients with cancer through research, treatment and education, and are ensuring the Centre leverages all the tremendous science and medicine in Cambridge towards that vision.
Since I joined, we have identified 605 people working on cancer across the many schools and institutions in Cambridge. We have organised them into a new 12 programme structure focused around the eight most common and deadly cancers. We also have programmes in cell and molecular biology and cancer imaging, as well as an onco-innovation programme that brings together scientists and clinicians with pharmaceutical and industry partners to develop brand new diagnostics and therapeutics. Each programme includes 30 to 40 people from clinical and lab backgrounds as well as two senior representatives, who sit on an executive board. The executive sets the strategic vision and identifies the areas from each programme where we can have the greatest impact.
It's great to be back in the UK – it really is a fantastic place to live and do research. The scientific diversity, deep intellect and innovative spirit of the people here is first class. The UK scientific community is comparable to, or exceeds, what I have experienced in the US. Cambridge is a truly multidisciplinary research environment that includes world-leading chemists, engineers and physicists. Engaging these disciplines in cancer diagnostics and treatment is very exciting, and working closely with colleagues studying adult cancer could reveal clues relevant to paediatric cancers.
When I was working in the US I heard a lot of concerns about UK science, such as lack of opportunity, poor infrastructure and underfunding. This has not been my experience – I think the opportunities for cancer research in the UK are fantastic. Yes, the UK is smaller than the States, with fewer universities, but it is home to a world-class research community where you can have a big impact.
The partnership between Cambridge University and CRUK played a major role in attracting me back. CRUK's senior leaders took the time to get to know me personally. Their investment in my own research meant that I could leave a very well-resourced environment at St Jude. Since returning I've been welcomed into the CRUK community, and I'm privileged to sit on the Clinical Research Committee and be involved in great new CRUK initiatives.
Why did you decide to specialise in children's cancers?
I loved working on the paediatric wards, but I got intellectually very angry because there was very little that could be done for children with solid cancers, particularly brain tumours. At that time, we knew almost nothing about the commonest solid tumours in children, and there was little research going on. That was shocking to me and it had to change.
Why did you make the move to the bench?
I was in the pub one night with my best friend and fellow medic Nigel Stout, and he said, "When we retire we need to have been responsible for a 15% decrease in the death rate from any disease." Although that was a throw-away comment, I've never forgotten it. When I was at St Jude, I realised I could do a good job working in the clinic looking after patients, and I loved doing clinical medicine. But because we knew nothing about the fundamental biology of paediatric brain tumours, I felt the best way to help more people survive was not by treating more patients the same way, but by advancing the understanding of the disease. This made me realise I really needed to do research.
What advice would you give junior researchers?
The higher you climb in your career, the more you should care about those around you and their personal success. The more successful the people around you are, the more successful and fulfilled you will be. Always engage with colleagues, and always give them the credit they deserve.


text:
April 17 – Joshua 2-4, Luke 24:13-53, Psalm 99, Proverbs 14:13-14
Joshua 2-4
Rahab Hides the Spies
2 And Joshua the son of Nun sent[a] two men secretly from Shittim as spies, saying, "Go, view the land, especially Jericho." And they went and came into the house of a prostitute whose name was Rahab and lodged there. 2 And it was told to the king of Jericho, "Behold, men of Israel have come here tonight to search out the land." 3 Then the king of Jericho sent to Rahab, saying, "Bring out the men who have come to you, who entered your house, for they have come to search out all the land." 4 But the woman had taken the two men and hidden them. And she said, "True, the men came to me, but I did not know where they were from. 5 And when the gate was about to be closed at dark, the men went out. I do not know where the men went. Pursue them quickly, for you will overtake them." 6 But she had brought them up to the roof and hid them with the stalks of flax that she had laid in order on the roof. 7 So the men pursued after them on the way to the Jordan as far as the fords. And the gate was shut as soon as the pursuers had gone out.
8 Before the men[b] lay down, she came up to them on the roof 9 and said to the men, "I know that the Lord has given you the land, and that the fear of you has fallen upon us, and that all the inhabitants of the land melt away before you. 10 For we have heard how the Lord dried up the water of the Red Sea before you when you came out of Egypt, and what you did to the two kings of the Amorites who were beyond the Jordan, to Sihon and Og, whom you devoted to destruction.[c] 11 And as soon as we heard it, our hearts melted, and there was no spirit left in any man because of you, for the Lord your God, he is God in the heavens above and on the earth beneath.12 Now then, please swear to me by the Lord that, as I have dealt kindly with you, you also will deal kindly with my father's house, and give me a sure sign13 that you will save alive my father and mother, my brothers and sisters, and all who belong to them, and deliver our lives from death." 14 And the men said to her, "Our life for yours even to death! If you do not tell this business of ours, then when the Lord gives us the land we will deal kindly and faithfully with you."
15 Then she let them down by a rope through the window, for her house was built into the city wall, so that she lived in the wall. 16 And she said[d] to them, "Go into the hills, or the pursuers will encounter you, and hide there three days until the pursuers have returned. Then afterward you may go your way."17 The men said to her, "We will be guiltless with respect to this oath of yours that you have made us swear. 18 Behold, when we come into the land, you shall tie this scarlet cord in the window through which you let us down, and you shall gather into your house your father and mother, your brothers, and all your father's household. 19 Then if anyone goes out of the doors of your house into the street, his blood shall be on his own head, and we shall be guiltless. But if a hand is laid on anyone who is with you in the house, his blood shall be on our head. 20 But if you tell this business of ours, then we shall be guiltless with respect to your oath that you have made us swear."21 And she said, "According to your words, so be it." Then she sent them away, and they departed. And she tied the scarlet cord in the window.
22 They departed and went into the hills and remained there three days until the pursuers returned, and the pursuers searched all along the way and found nothing. 23 Then the two men returned. They came down from the hills and passed over and came to Joshua the son of Nun, and they told him all that had happened to them. 24 And they said to Joshua, "Truly the Lordhas given all the land into our hands. And also, all the inhabitants of the land melt away because of us."
Israel Crosses the Jordan
3 Then Joshua rose early in the morning and they set out from Shittim. And they came to the Jordan, he and all the people of Israel, and lodged there before they passed over. 2 At the end of three days the officers went through the camp 3 and commanded the people, "As soon as you see the ark of the covenant of the Lord your God being carried by the Levitical priests, then you shall set out from your place and follow it. 4 Yet there shall be a distance between you and it, about 2,000 cubits[e] in length. Do not come near it, in order that you may know the way you shall go, for you have not passed this way before." 5 Then Joshua said to the people, "Consecrate yourselves, for tomorrow the Lord will do wonders among you." 6 And Joshua said to the priests, "Take up the ark of the covenant and pass on before the people." So they took up the ark of the covenant and went before the people.
7 The Lord said to Joshua, "Today I will begin to exalt you in the sight of all Israel, that they may know that, as I was with Moses, so I will be with you.8 And as for you, command the priests who bear the ark of the covenant, 'When you come to the brink of the waters of the Jordan, you shall stand still in the Jordan.'" 9 And Joshua said to the people of Israel, "Come here and listen to the words of the Lord your God." 10 And Joshua said, "Here is how you shall know that the living God is among you and that he will without fail drive out from before you the Canaanites, the Hittites, the Hivites, the Perizzites, the Girgashites, the Amorites, and the Jebusites. 11 Behold, the ark of the covenant of the Lord of all the earth[f] is passing over before you into the Jordan. 12 Now therefore take twelve men from the tribes of Israel, from each tribe a man. 13 And when the soles of the feet of the priests bearing the ark of the Lord, the Lord of all the earth, shall rest in the waters of the Jordan, the waters of the Jordan shall be cut off from flowing, and the waters coming down from above shall stand in one heap."
14 So when the people set out from their tents to pass over the Jordan with the priests bearing the ark of the covenant before the people, 15 and as soon as those bearing the ark had come as far as the Jordan, and the feet of the priests bearing the ark were dipped in the brink of the water (now the Jordan overflows all its banks throughout the time of harvest), 16 the waters coming down from above stood and rose up in a heap very far away, at Adam, the city that is beside Zarethan, and those flowing down toward the Sea of the Arabah, the Salt Sea, were completely cut off. And the people passed over opposite Jericho. 17 Now the priests bearing the ark of the covenant of the Lord stood firmly on dry ground in the midst of the Jordan, and all Israel was passing over on dry ground until all the nation finished passing over the Jordan.
Twelve Memorial Stones from the Jordan
4 When all the nation had finished passing over the Jordan, the Lord said to Joshua, 2 "Take twelve men from the people, from each tribe a man, 3 and command them, saying, 'Take twelve stones from here out of the midst of the Jordan, from the very place where the priests' feet stood firmly, and bring them over with you and lay them down in the place where you lodge tonight.'" 4 Then Joshua called the twelve men from the people of Israel, whom he had appointed, a man from each tribe. 5 And Joshua said to them, "Pass on before the ark of the Lord your God into the midst of the Jordan, and take up each of you a stone upon his shoulder, according to the number of the tribes of the people of Israel, 6 that this may be a sign among you. When your children ask in time to come, 'What do those stones mean to you?' 7 then you shall tell them that the waters of the Jordan were cut off before the ark of the covenant of the Lord. When it passed over the Jordan, the waters of the Jordan were cut off. So these stones shall be to the people of Israel a memorial forever."
8 And the people of Israel did just as Joshua commanded and took up twelve stones out of the midst of the Jordan, according to the number of the tribes of the people of Israel, just as the Lord told Joshua. And they carried them over with them to the place where they lodged and laid them down[g] there.9 And Joshua set up[h] twelve stones in the midst of the Jordan, in the place where the feet of the priests bearing the ark of the covenant had stood; and they are there to this day. 10 For the priests bearing the ark stood in the midst of the Jordan until everything was finished that the Lord commanded Joshua to tell the people, according to all that Moses had commanded Joshua.
The people passed over in haste. 11 And when all the people had finished passing over, the ark of the Lord and the priests passed over before the people. 12 The sons of Reuben and the sons of Gad and the half-tribe of Manasseh passed over armed before the people of Israel, as Moses had told them. 13 About 40,000 ready for war passed over before the Lord for battle, to the plains of Jericho. 14 On that day the Lord exalted Joshua in the sight of all Israel, and they stood in awe of him just as they had stood in awe of Moses, all the days of his life.
15 And the Lord said to Joshua, 16 "Command the priests bearing the ark of the testimony to come up out of the Jordan." 17 So Joshua commanded the priests, "Come up out of the Jordan." 18 And when the priests bearing the ark of the covenant of the Lord came up from the midst of the Jordan, and the soles of the priests' feet were lifted up on dry ground, the waters of the Jordan returned to their place and overflowed all its banks, as before.
19 The people came up out of the Jordan on the tenth day of the first month, and they encamped at Gilgal on the east border of Jericho. 20 And those twelve stones, which they took out of the Jordan, Joshua set up at Gilgal.21 And he said to the people of Israel, "When your children ask their fathers in times to come, 'What do these stones mean?' 22 then you shall let your children know, 'Israel passed over this Jordan on dry ground.' 23 For the Lord your God dried up the waters of the Jordan for you until you passed over, as the Lord your God did to the Red Sea, which he dried up for us until we passed over, 24 so that all the peoples of the earth may know that the hand of the Lord is mighty, that you may fear the Lord your God forever."[i]
On the Road to Emmaus
13 That very day two of them were going to a village named Emmaus, about seven miles[a] from Jerusalem, 14 and they were talking with each other about all these things that had happened. 15 While they were talking and discussing together, Jesus himself drew near and went with them. 16 But their eyes were kept from recognizing him. 17 And he said to them, "What is this conversation that you are holding with each other as you walk?" And they stood still, looking sad. 18 Then one of them, named Cleopas, answered him, "Are you the only visitor to Jerusalem who does not know the things that have happened there in these days?" 19 And he said to them, "What things?" And they said to him, "Concerning Jesus of Nazareth, a man who was a prophet mighty in deed and word before God and all the people,20 and how our chief priests and rulers delivered him up to be condemned to death, and crucified him. 21 But we had hoped that he was the one to redeem Israel. Yes, and besides all this, it is now the third day since these things happened. 22 Moreover, some women of our company amazed us. They were at the tomb early in the morning, 23 and when they did not find his body, they came back saying that they had even seen a vision of angels, who said that he was alive. 24 Some of those who were with us went to the tomb and found it just as the women had said, but him they did not see."25 And he said to them, "O foolish ones, and slow of heart to believe all that the prophets have spoken! 26 Was it not necessary that the Christ should suffer these things and enter into his glory?" 27 And beginning with Moses and all the Prophets, he interpreted to them in all the Scriptures the things concerning himself.
28 So they drew near to the village to which they were going. He acted as if he were going farther, 29 but they urged him strongly, saying, "Stay with us, for it is toward evening and the day is now far spent." So he went in to stay with them. 30 When he was at table with them, he took the bread and blessed and broke it and gave it to them. 31 And their eyes were opened, and they recognized him. And he vanished from their sight. 32 They said to each other, "Did not our hearts burn within us while he talked to us on the road, while he opened to us the Scriptures?" 33 And they rose that same hour and returned to Jerusalem. And they found the eleven and those who were with them gathered together, 34 saying, "The Lord has risen indeed, and has appeared to Simon!" 35 Then they told what had happened on the road, and how he was known to them in the breaking of the bread.
Jesus Appears to His Disciples
36 As they were talking about these things, Jesus himself stood among them, and said to them, "Peace to you!" 37 But they were startled and frightened and thought they saw a spirit. 38 And he said to them, "Why are you troubled, and why do doubts arise in your hearts? 39 See my hands and my feet, that it is I myself. Touch me, and see. For a spirit does not have flesh and bones as you see that I have." 40 And when he had said this, he showed them his hands and his feet. 41 And while they still disbelieved for joy and were marveling, he said to them, "Have you anything here to eat?"42 They gave him a piece of broiled fish,[b] 43 and he took it and ate before them.
44 Then he said to them, "These are my words that I spoke to you while I was still with you, that everything written about me in the Law of Moses and the Prophets and the Psalms must be fulfilled." 45 Then he opened their minds to understand the Scriptures, 46 and said to them, "Thus it is written, that the Christ should suffer and on the third day rise from the dead, 47 and that repentance for[c] the forgiveness of sins should be proclaimed in his name to all nations, beginning from Jerusalem. 48 You are witnesses of these things. 49 And behold, I am sending the promise of my Father upon you. But stay in the city until you are clothed with power from on high."
The Ascension
50 And he led them out as far as Bethany, and lifting up his hands he blessed them. 51 While he blessed them, he parted from them and was carried up into heaven. 52 And they worshiped him and returned to Jerusalem with great joy, 53 and were continually in the temple blessing God.
The Lord Our God Is Holy
99 The Lord reigns; let the peoples tremble!
He sits enthroned upon the cherubim; let the earth quake!
2 The Lord is great in Zion;
he is exalted over all the peoples.
3 Let them praise your great and awesome name!
Holy is he!
4 The King in his might loves justice.[a]
You have established equity;
you have executed justice
and righteousness in Jacob.
5 Exalt the Lord our God;
worship at his footstool!
6 Moses and Aaron were among his priests,
Samuel also was among those who called upon his name.
They called to the Lord, and he answered them.
7 In the pillar of the cloud he spoke to them;
they kept his testimonies
and the statute that he gave them.
8 O Lord our God, you answered them;
you were a forgiving God to them,
but an avenger of their wrongdoings.
9 Exalt the Lord our God,
and worship at his holy mountain;
for the Lord our God is holy!
13 Even in laughter the heart may ache,
and the end of joy may be grief.
14 The backslider in heart will be filled with the fruit of his ways,
and a good man will be filled with the fruit of his ways.


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Author of the Harry Hart crime novels
Andrew Derham crime writer
Dead Unlucky
good girl, bad girl, dead girl
First two chapters
Faking it?
I suppose if a car was called a Rolls Boyce, it couldn't really be described as a fake. But it would be a bit sneaky nevertheless, giving it a name so similar to the real thing and hoping that the shopper would be conned, or perhaps subconsciously enticed by a label so close to the genuine article. The subterfuge, of course, doesn't stand a chance of working in that case but there are certainly more subtle attempts which may have better luck.
There's a camera manufacturer in Asia which calls itself 'konka', with the two parts of the 'k' just managing to touch. If you didn't probe closely, like with a microscope, it could even look like 'konica', a Japanese company that used to make cameras and film. It's an amazing coincidence that konka chose a name which was so similar.
But why anyone would want to mimic Great Wall wine is surely one of the oddest mysteries in marketing. It's actually not a bad tipple, but aping it is akin to pretending your company is Ryan Air and expecting the connotation to have customers handing over their dosh in droves. Greet Wall is simply an awful concoction, although Garnet Wall is unique, unlike any other wine I've drunk; it surely presents a danger to a person's internal organs and central nervous system on a par with cyanide mixed with bleach.
It doesn't matter whether the lazy Susan is spun clockwise or anti, the same food keeps on reappearing. And that's the problem with the whole contraption. I actually like Chinese food, I think it's great. As long as it's eaten as a takeaway in front of the telly or seated in the Golden Dragon in the High Street. In China itself, it loses its appeal.
The photo shows a speciality of Sichuan province, the hotpot. And this is a posh restaurant, where each diner has a pot placed on an individual electric stove. On the right partition inside the pot is a broth for those who like their innards spiced up, on the left a more subdued flavour. So lazy Susan revolves on her never-ending journey and we take off the portions we fancy as they appear, and pop them into the brew.
And the practicalities of the system are great. Unfortunately, what lets the procedure down is the portions themselves. If they don't look at you as they spin towards you and away, then they come from somewhere deep inside the animal. I've had a hotpot containing four different kinds of stomach. Gizzards and intestines also feature. And there is always someone who'll tuck in to the pig brain. But it's never me. Of course, it's a cultural prejudice that stops us eating various foods and those of us who are prepared to tuck in to anything that orbits into their paths are certainly less wasteful than someone picky like me. But whatever the food is like, this is a sociable and fun way of sharing it with friends. So, although I've never enjoyed the food, I've always loved the meal.
That's how late the flight was getting into Chengdu from London a couple of weeks ago. At least Etihad did have the courtesy to put me up in a hotel for the day and I managed to get a look at the magnificent Grand Prix track in Abu Dhabi. I would have appreciated an email from the airline afterwards apologising for the hassle, so I wasn't too happy to be bombarded with adverts extolling their alleged virtues.
Nineteen hours isn't a personal record as I was once stranded in the Emirates for six days. The flight from London to Dubai was on time so I was mystified when the check-in desk to Bangkok was deserted. It turned out that protesters had invaded the airport in Thailand and no one could get in or out. After nearly a week I got a flight to Kuala Lumpur and travelled to Bangkok by bus. It was an adventure, but one I could have done without.
The oddest airport experience occurred in India when I attempted to check in to an internal flight only to be told the plane had already gone as they had decided to send it off early. I was assured this wouldn't be repeated on my return and a nice gentleman emphasised the certainty of this fact by stamping my ticket 'confirmed' with an authoritative gusto. When I reappeared at the airport two weeks later for the flight to Mumbai the check-in desk was uninhabited …
Bookworm Lit Festival
David Vann at the Bookworm Chengdu
Draft Cover
Copyright (c) Andrew Derham 2013-2018
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UNFI's CEO defends compensation, Supervalu acquisition
Shareholders approve slate of directors, executives' compensation package during distributors' virtual annual meeting.
Victoria A.F. Camron | Dec 19, 2019
UNFI CEO Steve Spinner defended the company's executive compensation packages and its acquisition of rival distributor Supervalu during Wednesday's annual shareholder meeting.
The International Brotherhood of Teamsters recently criticized both moves in letters to UNFI stockholders. The union encouraged shareholders to vote against the compensation package, although the board of directors would not be bound by the election results.
Related: UNFI, Teamsters square off as Supervalu contracts end
The Teamsters argued that the executives should not be receiving bonuses when the company's cap market value and stock price have rapidly declined during the past 16 months. UNFI announced in July 2018 that it would purchase Supervalu; the deal closed just three months later.
Despite the Teamsters' appeal, shareholders elected the slate of nominated directors and approved the executive compensation plan, as well as two other questions.
Related: UNFI sales pass $21.39B in 2019
After voting closed, Spinner and director James Heffernan addressed those issues.
Heffernan, who chairs UNFI's Compensation Committee, explained the board decided to award Spinner a 43% target bonus,.
The 43%—which is equal to 65% of his $1.75 million salary or $759,556—is in line with the other executives' target goals, but their bonuses are tied to different percentages of their salaries.
"Given the extensive heavy work done in 2019, the committee also determined that to adjust the payout to zero was excessively punitive," Heffernan said.
Spinner also discussed UNFI's equity plan, which gives certain executives stock options. The compensation plan supports the company's business plan, which requires attracting, retaining and motivating leaders of exceptional talent, he said.
"Our ability to compete effectively in the marketplace depends on the knowledge, credibility and integrity of our leaders," Spinner said. The program, which is balance for short-term and long-term growth, holds the company's leadership accountable for their decisions, he added.
UNFI's future depended on expansion
Market conditions required UNFI to acquire a national distributor, Spinner told shareholders. The distributor's business of selling natural products and services to retailers had matured, he said.
"Better for you products had become mainstream; our customer base needed diversification; and ultimately, we knew that scaled services and a wider variety of products would continue to differentiate UNFI as the supplier of choice," Spinner said.
He acknowledged, though, that the integration has been difficult. "2019 was a humbling year," Spinner said.
TAGS: Retailer and Distributor
Supermarkets, Whole Foods drive Q1 sales growth at UNFI
5@5: EU bans Bayer insecticide | Commercially managed bees threaten native species
5@5: Califia raises $225M | USDA to reassess calorie counts


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Gail Seres-Woolfson
Gail Seres-Woolfson has always been a split personality between structure and creativity. At school, she enjoyed both maths and art and has always had a passion for dance and performance. In 2014, Gail left behind a career in Arts Project Management to retrain and discover her potential as an artist. She graduated with first class honours from the 3 year full time Diploma Course at Art Academy London in 2017. Gail's practice explores urban landscapes and the architecture, textures and rhythms within it. She was born in London and has lived in a city for all of her life. From this, her inspiration stems, "I'm fascinated by the mix of old and new architecture and the flashes of colour that juxtapose brick brown and pavement grey. I'm also inspired by Modernist and Post-Modernist urban theory and aesthetics. I'm attracted to angles, mirroring, fragmentation and a tension between observation and re-imaging." "My exploration of the urban landscape has taken me further and further into abstraction, with the use of collage and the process of combining painting and my own photography. I create pieces which play with space and illusory depth and use imagery and textures that feel familiar but at the same time have an openness and unpredictability. Some compositions are very complex, whilst other works feel complete at a much earlier stage with fewer component parts. When I begin a piece I generally have no idea what it will end up looking like – I begin with a fragment of my photography or a few drawing lines, and then continue to add and layer shapes and lines, rotating, revealing and concealing spaces and structures and being led by intuition and chance visual connections. Even though it can be challenging, I love this process of making and I'm always excited to bring something new into being!"
Galleries Showing Gail Seres-Woolfson's Work
Will's Art Warehouse
Artwork by Gail Seres-Woolfson