Hog jowls and clementines: A bid to awaken cancer patients’ ruined sense of taste

first_img Related: By Eric Boodman Dec. 21, 2016 Reprints LEXINGTON, Ky. — The medicines were rich and strange, their active ingredients so particular they sounded fictional.One regimen involved jowl bits from Red Wattle hogs; the pigs were bred from sows named Fart Blossom and Hildegard, and had spent the end of their lives gorging on acorns, hickory nuts, apples, and black walnuts. Another experimental drug included the flesh of the Ubatuba pepper, picked when it was red as a Santa suit, dried at precisely 90 degrees for five days, and then pulverized, seeds and all, into a fragrant, pinkish powder.These concoctions were meant to be therapeutic — but they hadn’t been devised by pharmacologists or biochemists or even lab techs. Their inventors had no scientific training whatsoever: They were celebrity Montreal chef Frédéric Morin and renowned Atlanta pastry-maker Taria Camerino, who would be facing off in an unusual culinary duel. They’d been challenged to help solve a problem that most clinicians and neuroscientists aren’t able to — the impairment of taste in cancer patients who undergo chemotherapy and radiation.advertisement General Assignment Reporter Eric focuses on narrative features, exploring the startling ways that science and medicine affect people’s lives. But behind the foodie fun is hard science and a real clinical conundrum. Killing cancer cells means killing healthy cells along with them. The poisons of chemo and the waves of radiation are especially good at taking apart the DNA of fast-dividing cells. That can help stop the out-of-control expansion of tumors. But the nerve cells in the nose and mouth replenish themselves quickly, and so they die, too.The resulting changes in taste and smell might seem like a small price to pay for a lifesaving treatment. Yet one’s desire to get up in the morning can be intimately connected to one’s ability to enjoy food. Lose your ability to taste properly and your mental and physical health — which, for cancer patients, is already fragile — can suffer even more.“Many people stop eating,” said Gary Beauchamp, a sensory perception researcher at the nonprofit Monell Chemical Senses Center in Philadelphia. “It is a potentially lethal effect.”The loss of taste and smell is among the most common complaints of cancer patients. But those don’t necessarily bounce back even if you’re lucky enough to transition from patient to survivor.“The hope is that some of those taste abilities will come back. We’re all different. Some regain it very quickly; others — like myself — might not at all,” said Barry Warner, a 59-year old who was treated for throat cancer seven years ago, and one of the cook-off’s taste-testers. “The bottom line is, if after a period of time, it doesn’t come back, it’s something you’ll have to adapt to. There isn’t going to be anything the same as it was.”Most doctors hardly ask about this side effect, and when they do, they don’t have much to offer besides apologies and explanations. Their focus is keeping you alive.“You have no resources to help you deal with the taste aspect,” Morin said in an interview with STAT about a week before he flew to the conference, as he drove to visit a friend with late-stage metastatic cancer. “Who is the next specialist you talk to? It’s the nutritionist: an accountant of nutrition, a bookkeeper of calories. They don’t become nutritionists because they relish the smell and taste of the skin of a roast chicken.”Atlanta pastry chef Taria Camerino talks with the crowd before the cook-off between her and Montreal chef Frédéric Morin at the University of Kentucky’s demo kitchen. Clay Jackson for STATCamerino does a lot more than “relish” smells and tastes. By her own account, she lives through her sense of taste.“I taste everything — like, everything,” she told STAT. “I taste colors, people, emotions, music … I can’t remember songs or movies, but I know what everything tastes like.”That’s not just because she’s a celebrated pastry chef, who has devoted decades of her life to subtle differences in food. It’s also because she’s synesthetic. The unusual wiring of her brain makes her experience the world through her tongue. Sights and sounds conjure up complex flavors, allowing her to become a kind of mystical Willy Wonka, with top hat and plum velvet jacket swapped out in favor of big round glasses and snaking blue tattoos.Camerino talks about the flavors she perceives the way some saints talk about God — as an experience accessible only through metaphor. And just as monks might interpret their visions through the lens of scripture, she uses her training in French patisserie, Japanese confectionery, and coastal Italian cooking to pinpoint what exactly it is she’s tasting at that moment — and, in some cases, to reproduce it. On the other side of the kitchen, Morin was breaking up the fractal patterns of Romanesco broccoli into tiny bits of chartreuse, as a topping for his potato soup. “If he does not taste anything, I also have a bottle of bourbon,” he muttered in Québécois French.The kitchen began to fill with the smells of bacon and basil, a hint of curry, and the sweetness of cake. The dishes were ready. At the last second, Camerino spooned a glistening white ball of gelato onto the two desserts.The chefs each came forward to introduce their dish. Then they pulled back toward the kitchen. And with everyone watching, Warner and Radhakrishnan took careful bites, rolling around first the soup and then the cake in their mouths. The chefs looked on, tense, as Warner primly wiped his moustache.Both tasters complimented the moisture of the cake and the aromas of the soup, the way the spices enlivened the purée, the way the ice cream made it easier to swallow the cake. They would not reveal the winner until the next day, at the end of the conference, in an auditorium full of academics and clinicians.But a few minutes later, when the room’s attention had moved elsewhere, Radhakrishnan, whose sense of taste has largely come back after two battles with breast cancer, turned to Warner.“Barry, are you able to taste anything?” she asked, gesturing toward the cake.There was a pause. Warner looked serious, like he was concentrating on a math problem. “No,” he said quietly.Warner and Radhakrishnan judge Camerino and Morin’s dishes. Clay Jackson for STATIt might have worked for Warner while he was undergoing chemo and tasting its metallic tang. Or it might have worked for someone else. Just as Warner’s pleasure in food had been shaped in complex ways — by his genes, by the country cooking he’d sampled in the womb and as a child, and then by those foods he’d grown to appreciate as an adult — his preferences were equally unique after he’d lost his sense of taste. After all, a loss is only a loss in relation to what came before.To Camerino, the challenge was at once amazing and humbling. “I could have cried a lot — I cry really easily,” she said. The experiment only heightened her zeal: She is now working with a molecular sommelier to dream up four different lozenges for people with taste loss, and, for those without saliva, two aromatic sprays. She isn’t sure about the exact ingredients, but she is thinking citrus, basil, barley malt as a sweetener, and something reminiscent of anise.Han hopes that these events for chefs and scientists can move from “fun preclinical challenges” to more rigorous research about what can actually help these patients and survivors. Morin is working on an app for cancer patients to share what helps for which kinds of taste loss, and there are other ideas in the works. “We’re doing very early studies to take stem cells to see if we could regrow the system,” said Beauchamp, the researcher from the Monell Center. “But we’re a long way from that.”For now, Warner keeps to the regimen he’s turned to for seven years. He uses whomever he’s eating with as a timer for when he can stop making himself take bites. He smells coffee in the morning, sipping it as he heads into his sunroom to listen for birds. He feels that first burn of bourbon, and notices how it falls away with each subsequent sip. Warner no longer tastes those stomach-turning flavors — but he can’t taste anything else either. He might be able to identify mashed potatoes, say, by the texture, and maybe a little by the smell. But beyond that, he wouldn’t be sure what he is eating.Now, at the lunch before the cook-off, Warner took tiny bites of the squash-and-goat-cheese appetizer that was in front of him. Partially he was saving room for the two different regimens that were on their way to try to rekindle some of those lost gastronomic pleasures for him and a fellow survivor. But that is also just how he’s had to eat since treatment: slowly, mostly without talking, and with little enjoyment, forcing himself to take one small bite after another.“I don’t really get hungry,” he said. “You might sit down at your meal thinking about how good it tastes. Instead, I’m counting how many bites it will take me to get through it. And you never think about how much eating is part of your social life. That changes dramatically.”Warner has kept some of his habits anyway. He still drinks bourbon socially — a taste wired into him as a Kentuckian — and he can smell it, and feel the burn of the first sip. And he still drinks a cup of coffee every morning. But he can’t taste either one.He doesn’t complain about these long-term side effects. “I am so grateful and indebted to the doctors that saved my life, I consider my hearing loss and my loss of taste just … collateral damage,” he said. “Seven years ago, when I was getting my diagnosis, the odds of me having this conversation were less than a flip of a coin.”Still, part of him wishes that he could experience what he remembers of food and drink. He hopes he’ll wake up one day and be able to taste his coffee.Camerino works on her dish of a clementine upside-down cake during the cook-off. Clay Jackson for STATCamerino has devoted herself to sweets, studying chocolate-making and practicing the way to twist a pastry bag so a spritz cookie has the perfect swirl. But suffering, loss, illness, pain — those, too, have distinct flavors for her.She grew up in a poor, abusive household in Gainesville, Fla., with a heroin-addicted father. “Everything tasted like too-salty water, the kind that you gargle when you’re sick and you’re not supposed to drink,” she said.She remembers a year when they ate little but white rice and packaged brown gravy. She remembers struggling through eating disorders without ever seeing a doctor. She remembers the smell of the Miller High Life her father drank. Yet she also remembers her mother getting a job at the African and Asian languages department at the University of Florida, being invited over and presented with foods she had never imagined. Those visits pushed her into studying linguistics.It was only a chance encounter with a pastry magazine that made her switch course: “I was like, ‘That’s what I want to do. I want to create something that’s bite-sized that can change your perspective on life.’” This cook-off in the University of Kentucky’s demo kitchen was the opener for the second annual Neurogastronomy Symposium, which was born over a boozy, late-night chance encounter between neuropsychologist Dan Han and Morin in the chef’s restaurant. Together, they envisioned a conference that would combine neuroscience, agriculture, history, nutrition, medicine, and cooking — to understand the art and science of why we eat what we eat, and how we could change it for the better.It isn’t your everyday scientific conference. It’s the kind of conference where invited neuroscientists and neurologists experience the flavor wheel of bourbon, sampling Woodford Reserve along with hazelnuts and then orange flesh to see how the liquor migrates into different parts of the palate. The kind of conference where a panel discussion on the science of taste includes a hip New York chef telling a roomful of dietitians that those with binge eating problems should “have sex! It will take your mind away from food.” The kind of conference where attendees suck lollipops designed to evoke the 1812 Overture.You know, that kind of conference.advertisement Don’t MissHog jowls and clementines: A bid to awaken cancer patients’ ruined sense of taste Watch: Eat, drink, but be wary — 4 foods that interact with medications STAT+: The day of the challenge began snowy and gray. Two days before, fatty jowl bacon had been fetched from a long-bearded breeder of Red Wattle hogs, and driven 60 miles back to Lexington, for whatever taste-saving concoction Morin, the Montreal chef, had in mind. Now, the University of Kentucky chef-in-residence Bob Perry was picking up last-minute ingredients from the research farm where the Ubatuba peppers grow.Morin, it turns out, hadn’t really planned his dish out in advance. He’d asked for some vegetables, wine, bacon, spices. He’d figure something out. Camerino, on the other hand, arrived at the university’s demo kitchen with her own ice cream maker and a duffel bag of tools — infrared thermometers, weird tweezers, Q-tips, an offset spatula, an elaborate assortment of spoons. She was going to bring her own olive oil, too, but thought that might be overkill.Before they headed into the kitchen, the clinicians and scientists and chefs and sommeliers gathered around Warner and another cancer survivor named Erica Radhakrishnan like overeager medical students crowding around a rare and fascinating case. They peppered the two with questions. What was their most memorable meal? Are there textures you find comforting? Did you eat processed foods before? What about the savory taste, which the Japanese call umami?Then, with whatever intel they could gather, the chefs began to cook. Morin peeled potatoes and fried bacon. Camerino cracked eggs with a single hit on the side of the bowl, a quick squeeze and a pull.Camerino adjusted her recipe slightly, making room for local ingredients. She incorporated a sprinkle of Ubatuba paprika into a syrup for the cake; she used molasses boiled down from the green juice of sorghum grass instead of cane sugar.She had been nervous when she arrived, but now she was in her element. She needs no timer to know exactly when something should come out of the oven, perfectly brown. She tasted a spoonful of the basil-pistachio pesto. “This is a trip to Sicily,” she said. “Your marriage is struggling, it’s winter, you’ve lost the ability to communicate … and you go to Sicily with your partner. That’s what this is.” About the Author Reprints Tags cancerneurosciencenutritionpatients Related:center_img Please enter a valid email address. Deep dive into diets shows just how much processed food Americans eat Molly Ferguson for STAT [email protected] Leave this field empty if you’re human: The invitation to the Neurogastronomy Symposium seemed like a perfect opportunity. And as with many of her concoctions, she would be guided by both her synesthesia and her culinary education. This time, though, the food would be a kind of medicine. “I’ve wanted to do something meaningful with this superpower,” she said.She had been told next to nothing about the patients she would be cooking for. Instead, she both did external research — and turned inward. She began conjuring up the flavors evoked by cancer, by chemotherapy, by terrible pain. They were not so different from what she tasted during the long recovery from a motorcycle accident she had this summer: something acidic, a bit like blood, with an astringent metallic edge. She wasn’t surprised that this was the same taste that many cancer patients got when undergoing treatment.“The first thing I wanted to do was dim that down. If I can gain control of the taste in their mouth, if I can get rid of it, I can give them some relief,” she said. “Blood or metal, the best way to compete with that would be citrus. I’m not using a really strong citrus: Clementines are sweet, they have a little more of a delicate flavor. The clementine will cut through — it will literally cut through — the blood and metallic taste, so now I have a pathway through into their experience.”University of Kentucky neuropsychologist Dan Han helps chop clementines for Camerino. Clay Jackson for STATYet she also knew that some patients didn’t have much sense of taste left at all, so she wanted flavors that, to her, produce vibrations felt beyond the mouth: basil and pistachio. “By using the basil, now I’m opening up from the top of the mouth to the top of the forehead, that’s where basil affects you, now I have their whole attention. And pistachio, it has a floral quality, it’s reminiscent of the Mediterranean, of the ocean.”She wasn’t completely giving up on the mouth, though. She thought of how fat can fall soothingly on the palate, another sensation beyond taste. Butter was too heavy, too overpowering, she said. Instead she went with olive oil.The medication she came up with would be delicate, fragrant, and not too sweet: a clementine upside-down cake with a dab of basil and pistachio pesto, crowned with a scoop of olive oil gelato.She wasn’t sure how well it would work. She had never made it before, and had no plans to try it out before she arrived at the event. She knew nothing about these particular patients. Yet as she was preparing for the symposium, she became so excited about the idea of helping patients with taste loss that she even began to dream up a lozenge with the same goal.“I’ve made people experience emotions by combining particular flavors,” she said. “If I’ve made them experience disappointment, satisfaction, joy, then it may be possible to activate certain parts of the brain and make them experience all of that even without their sense of taste.”Morin stirs some turmeric into his soup. Clay Jackson for STATCancer survivor Erica Radhakrishnan tastes Camerino’s dish. Clay Jackson for STAT @ericboodman Privacy Policy Misophonia: When a crunch, chew, or a sniffle triggers hot rage Eric Boodman When she was tasked with “profiling” the chef and television personality Andrew Zimmern in a cake, she was startled that the first thing to appear on her palate was prawn shell. “I was like, ‘Are you kidding?’” she said.“How do I take a prawn shell and put it into a cake? You toast it. I toasted it low, for a long time, so it never burned and it didn’t become overly sharp, and then I ground it into a powder and I folded it into the cake batter, so all you got was the essence, nothing overwhelming.” The other flavors she had felt — green Szechuan peppercorns, bay leaves, miso, Asian pear — became accompanying syrups and jellies, until she was confident her cake perfectly embodied Zimmern’s spirit.Sometimes, she’ll get flavors she’s never had before, and only through extensive research can she identify them. A band she was taste-profiling a few years ago conjured up a tang that turned out to be a Southeast Asian fruit called calamansi. A man she met around 2001 evoked a taste that turned out to be mare’s milk, as used in Tibetan and Mongolian cuisine. She is sure of it, even though she’s never tasted horse milk of any kind.When Han, the neuropsychologist at the University of Kentucky, emailed to invite Camerino to the conference, she thought it was a joke. Like most people, she had never heard the term “neurogastronomy.” After all, it was only coined in 2011, in the title of a Yale neuroscientist’s book. She wasn’t sure that such a conference existed.But after a back-and-forth by phone and email, she agreed. The arrangement had a fairy-tale ring to it: The woman for whom taste is everything would concoct a special dish that could rekindle patients’ pleasure in food.Barry Warner, one of the cook-off’s taste-testers, lost his sense of taste after being treated for throat cancer seven years ago. Clay Jackson for STATBarry Warner’s first hint of flavor began at least as early as 1957, in the months before he was born. His mother had grown up on a farm southeast of Louisville, where dinner came from the pigpen, the cowshed, and the vegetable patch. That kind of country cooking was what she learned and continued making into her adult years, and during her pregnancy, its fragrant particles filtered down though her digestive system and into her amniotic fluid, shaping what Warner would like once he was born.He was raised among the rolling corn and tobacco farms of Nelson County, in a small town with a single stoplight. His parents weren’t farmers, but starting at 11 or 12, he helped neighbors to bale hay, loading it into trucks and stacking it in barns for the winter. He loved his mother’s cooking: cornbread sticks made in a cast-iron skillet, cooked cabbage, pork chops soft enough to cut with your fork.But in 2009, eating became painful. “Every time I tried to extend my mouth wide enough to take a bite out of a sandwich or a hamburger, I had a burning sensation in my tongue,” he said. He went to see a friend, an oral surgeon who’d removed his wisdom teeth years before, and asked him to take a look.“He thought it was cancer, but he didn’t tell me that and he didn’t tell my wife until he got confirmation,” Warner said. “I didn’t know about it until then.”Throat cancer was one assault on his body and his ability to eat, but the treatment brought about many more. Five days a week, for seven weeks, he would be immobilized onto a steel table and inserted into a machine for radiation. He also got periodic rounds of chemo.Those didn’t just dampen his ability to taste; they also left him without saliva and made him taste flavors that weren’t there.“It really starts out when you’re undergoing chemotherapy, that metal taste you get,” said Warner. “It seems like no matter what you eat, the taste isn’t right.”He could have been tasting the drugs in his bloodstream — but he could also have been experiencing what some call phantom flavors. Those phantoms, some scientists say, can be the product of a taste system that is no longer in control, like a trained horse gone crazy, bucking off its rider and reverting to a frenzy of kicks and twists.“Taste has an interesting function beyond what you experience when you eat,” said Linda Bartoshuk, a taste perception expert at the University of Florida. “Nature wants you to eat, so the taste system can be used to turn off sensations that might interfere with your eating. Taste input actually turns down pain. How does taste do that? It does that by sending a lot of inhibitory messages in the brain.”Take away those inhibitory messages, Bartoshuk said, and those unwanted sensations come roaring in. Related: Newsletters Sign up for Weekend Reads Our top picks for great reads, delivered to your inbox each weekend. Exclusive analysis of biopharma, health policy, and the life sciences. last_img read more

Pharmalittle: Coronavirus vaccine testing starts in Seattle area; New Mexico law caps monthly insulin co-pay at $25

first_img Alex Hogan/STAT Daily reporting and analysis The most comprehensive industry coverage from a powerhouse team of reporters Subscriber-only newsletters Daily newsletters to brief you on the most important industry news of the day STAT+ Conversations Weekly opportunities to engage with our reporters and leading industry experts in live video conversations Exclusive industry events Premium access to subscriber-only networking events around the country The best reporters in the industry The most trusted and well-connected newsroom in the health care industry And much more Exclusive interviews with industry leaders, profiles, and premium tools, like our CRISPR Trackr. Ed Silverman Log In | Learn More @Pharmalot Hello, everyone, and how are you today? We are doing just fine, thank you, courtesy of clear and sunny skies hovering over the Pharmalot campus, which has settled down now that the short person has left for the local schoolhouse. This leaves us to engage in our usual rituals. You know the drill — we are firing up the coffee kettle for a cup of stimulation and getting our to-do list in order. Never a day goes by without a to-do list, yes? So time to get cracking. Here are some tidbits to help you on your own journey. Hope today is successful and do keep in touch…Researchers have started to recruit healthy Seattle-area volunteers to participate in the first clinical trial of an experimental coronavirus vaccine, a faster-than-expected start for the first vaccine readied for testing, The Wall Street Journal notes. Kaiser Permanente Washington Health Research Institute in Seattle said Wednesday it aims to enroll 45 adults from the region in the trial. The study will test the safety of various doses of the vaccine developed by Moderna (MRNA) and whether the shots produce an immune response. What is it? [email protected] Unlock this article by subscribing to STAT+ and enjoy your first 30 days free! GET STARTED What’s included?center_img STAT+ is STAT’s premium subscription service for in-depth biotech, pharma, policy, and life science coverage and analysis. Our award-winning team covers news on Wall Street, policy developments in Washington, early science breakthroughs and clinical trial results, and health care disruption in Silicon Valley and beyond. Pharmalittle: Coronavirus vaccine testing starts in Seattle area; New Mexico law caps monthly insulin co-pay at $25 About the Author Reprints Pharmalot Pharmalot Columnist, Senior Writer Ed covers the pharmaceutical industry. By Ed Silverman March 5, 2020 Reprints GET STARTED Tags pharmalittleSTAT+last_img read more

Wolbugh Jenah appointed to FINRA board

first_imgJames Langton Related news Facebook LinkedIn Twitter SEC names new top cop The outgoing chief of Investment Industry Regulatory Organization of Canada (IIROC), Susan Wolburgh Jenah, is joining the board of her U.S. counterpart, the Financial Industry Regulatory Authority (FINRA), as a public governor. Following its annual general meeting in Washington, DC, Thursday, FINRA announced that Wolburgh Jenah, president and CEO of IIROC until the end of October, has been appointed to its board, along with former chairman of the U.S. Securities and Exchange Commission (SEC), Elisse Walter, as the self-regulatory organization’s two new public governors. Keywords AppointmentsCompanies Financial Industry Regulatory Authority center_img OSC vice-chair’s position extended to 2022 “Elisse and Susan bring an extraordinary knowledge of securities regulation and a steadfast commitment to the interests of investors to FINRA,” said Richard Ketchum, FINRA’s chairman and CEO. Two industry governors were also elected to the FINRA board. Mark Cresap, president and owner of Cresap, Inc., has been tapped to represent small firms, and Gregory Fleming, president of Morgan Stanley Wealth Management and Morgan Stanley Investment Management, has been chosen to again represent large firms. This is Cresap’s first term on FINRA’s board, whereas Fleming has already served as a large firm governor for the past two years and was re-elected to a second term. FINRA is overseen by a 24-person board comprised of 14 public representatives, 10 industry governors, and the regulator’s CEO. Its governors are appointed or elected to three-year terms and may not serve more than two consecutive terms. OSC adds vice chair, commissioner Share this article and your comments with peers on social medialast_img read more

Kingston High School Commended for Application of E-Learning Project

first_imgAdvertisements Kingston High School Commended for Application of E-Learning Project UncategorizedJune 16, 2008 RelatedKingston High School Commended for Application of E-Learning Project RelatedKingston High School Commended for Application of E-Learning Projectcenter_img RelatedKingston High School Commended for Application of E-Learning Project FacebookTwitterWhatsAppEmail Minister of Energy with oversight for Mining and Telecommunications, Clive Mullings, has commended Kingston High School for its practical application of the e-Learning project to the learning process, including incorporating the wider community in its use.In his address at the official handing over of a computer network system yesterday (June 12), at the Kingston High School, which was installed through the e-Learning project, Mr. Mullings said he was inspired by what he has witnessed at the school.He toured sections of the institution where the e-Learning technology is being utilized including the computer and chemistry laboratories; a numeracy and literacy enhancement centre; and a resource technology and learning centre.The Minister also observed a cosmetology class, under the Technical, Vocational, Educational and Training (TVET) Cosmetology Rationalization Programme and visited a mathematics class in progress that also utilized the technology.“Many times we roll out a policy and we are caught up with the idea. It is when you see it in action that you get true inspiration, and we are truly inspired today at Kingston High School,” the Minister stated.The project, which will be implemented in 186 learning institutions, utilizes information and communication technologies (ICT) to introduce new approaches to impart instruction, stimulate learning and consistently deliver quality education to students, while addressing some key constraints in the education system.The projected cost of the e-Learning project is US$50 million, which is being made available through the Universal Access Fund (UAF).The e-Learning Jamaica Company Limited (e-Ljam), an agency of the Ministry, manages the implementation of the project, with the Education Ministry providing policy guidance, standards, and quality assurance for material development and teacher training, as well as the provision of building infrastructure in schools. Dell Inc. is providing the computer systems.Kingston High was selected as one of the first institutions to benefit under the project. Minister Mullings praised principal of the school, Charles Reid, “for seeking to incorporate telecommunications in such a way beyond the pilot subjects, (English Language, Mathematics, Information Technology, Chemistry and Biology) but harnessing everything. What struck us is that you aren’t being selfish, you are opening up the facilities to the community after school hours.”Mr. Charles, in his remarks, said the school is “privileged to have had a very well-equipped computer lab, which will certainly enhance and enrich the teaching and learning process in the school. The facilities will be used extensively in the numeracy and literacy upgrading programme in the school and the development of students towards Caribbean Examination Council (CXC) and Caribbean Advanced Proficiency Examinations (CAPE).”Regional Sales Manager for the Caribbean at Dell Inc., Juan Francisco Aguilar, applauded the initiative of the government to utilize technology in schools, noting that Dell is “very committed” to this project.Dell will be installing computer systems in two to three schools per week and the process should be completed by next year. To date, Dell has installed more than 600 computers in nine schools throughout the country.In addition, all project institutions have already received audio-visual equipment supplied by Illuminat, which delivers integrated conventional education and e-learning technology solutions to educational institutions.last_img read more

One billion people saw something good about Jamaica, build on this – Sandrea Falconer

first_imgRelatedOne billion people saw something good about Jamaica, build on this – Sandrea Falconer Advertisements RelatedOne billion people saw something good about Jamaica, build on this – Sandrea Falconer RelatedArchives Critical to Jamaica’s History One billion people saw something good about Jamaica, build on this – Sandrea Falconer InformationAugust 30, 2012 Contact:    Communications Unit-OPM Tel:               926-0244 Fax:              920-4684                                         Email:           [email protected] FacebookTwitterWhatsAppEmail Minster with responsibility for Information, Senator Sandrea Falconer, urged public relations practitioners to build on the positive images of Jamaica that were broadcast across the world during the London 2012 Olympic Games. Breaking news on the media coverage achieved, Minister Falconer said, “Preliminary information on the USA, Canada and Latin America Markets point to some amazing media coverage that we just could not begin to quantify in dollar terms. Jamaica House O2 Coverage between May to August in terms of Circulation and Audience Reach is estimated at 258 million. General Olympic Coverage between August 1 and August 13 in terms of Circulation and Audience reach is estimated at over 770 million. Total overall reach 1.035 billion people worldwide who heard something positive about Jamaica.” Speaking yesterday (August 28) at the General Meeting of the PRSJ in Kingston, Minister Falconer said that the country’s communicators had a unique opportunity to capitalize on the awareness of Jamaica and said that she would shortly be inviting public and private sector PR practitioners to Jamaica House as a way to prepare for upcoming international initiatives, and also to build internal communications. “We need the skills and expertise of all of the nation’s communicators….My central message to you therefore, as the Public Relations Society, is that there is a seminal role for you to play in Jamaica’s journey into its next 50 years and beyond. I challenge you to become bolder in your expressions. Let your voices and opinions be heard as part and parcel of the process of the development of our society. It is no longer enough for communications people to remain in the background and be the ‘moving hand’ in the shadow of your organisation,” Minister Falconer said. The Minister said that a joined-up government approach had been used to create the Jamaica House platform in London which created an enabling environment for entrepreneurs, international dealmakers, tourism interests and other persons wanting to do business in Jamaica.last_img read more

Government assistance in light of collapse of disposable income – Doherty

first_imgAudioHomepage BannerNews Google+ Government assistance in light of collapse of disposable income – Doherty WhatsApp DL Debate – 24/05/21 Twitter Twitter Google+ Facebook Journey home will be easier – Paul Hegarty FT Report: Derry City 2 St Pats 2 Facebookcenter_img Pinterest By News Highland – May 22, 2020 Previous articleWind warning in place as strong winds hit DonegalNext articleNPHET meeting to consider easing Covid-19 restrictions for under 18s News Highland WhatsApp RELATED ARTICLESMORE FROM AUTHOR Harps come back to win in Waterford A Donegal TD says it’s vital that income supports are maintained, and businesses are given every assistance possible to reopen their doors.Deputy Pearse Doherty was speaking after a survey this week found that disposable income collapsed by 25% in April, with a sharp drop in spending for 2020.Deputy Doherty says reducing or removing income supports will further reduce disposable income and spending, and make recovery even harder for SMEs.He says the government has a responsibility to do the right thing:Audio Playerhttps://www.highlandradio.com/wp-content/uploads/2020/05/pearsincome.mp300:0000:0000:00Use Up/Down Arrow keys to increase or decrease volume. Pinterest Derry draw with Pats: Higgins & Thomson Reaction News, Sport and Obituaries on Monday May 24thlast_img read more

News / Pressure of the mega-alliances is forcing rivals out, or towards more rationalisation

first_img The proposed P3 network and the reaction from an extended G6 grouping are increasingly forcing non-aligned carriers such as Zim, and even the newly-enlarged CKYHE alliance, into a backs-to-the-wall strategy to compete and survive.As expected, the G6 was yesterday given the green light for its expansion into the US trades by the Federal Maritime Commission (FMC).Although smaller than the P3, the G6 has the advantage that it will be in a position to start its revised service pattern in the second quarter, while its rival must wait for Chinese approval before its planned launch in the second half of the year.Meanwhile, there is no further news on the progress of negotiations on United Arab Shipping Company joining the CKYHE – an attractive proposition for this alliance, given UASC’s orderbook of 18,000teu “LNG-ready” ships, although the line’s chief executive, Jorn Hinge, has made no secret that it will play hard-to-get in the alliance beauty contest. By Mike Wackett 03/04/2014 However, debt-ravaged Zim is unlikely to fulfill its wish to join an alliance while its financial restructuring continues. It has fallen into retrenchment mode and is reportedly set to terminate its Asia Europe Express (AEX1 ) service in April, which it operates on a vessel sharing basis with China Shipping Container Lines (CSCL) on a 10-vessel loop.But according to CSCL’s AEX1 itinerary, Zim currently contributes only one vessel to the loop, the 10,062teu Zim Rotterdam, which is scheduled to discharge and load in Antwerp, the final north European port on the service, on 1- 2 May.A source close to the operation told The Loadstar he was not sure what would happen thereafter, but expected the vessel to be replaced by a CSCL ship in Asia towards the end of May.Zim’s departure would leave CSCL operating the AEX1 on its own, and given the line’s $400m net loss in 2013, its political masters in Beijing will be feeling increasingly uncomfortable against the pessimistic outlook for supply and demand, and freight rates.There has been little public development since the two state-owned shipping groups, CSCL and Cosco, signed a “strategic co-operation agreement” on 13 February. This was open to interpretation and may have been drafted more to appease Beijing, with little commitment to actual consolidation.However, with Cosco in 2013 avoiding a third consecutive year of losses, and thus an embarrassing delisting from the Shanghai stock exchange, Beijing may now be obliged to force the issue.Moreover, CSCL’s rumoured joining of the CKYHE alliance would only go a part way to improving the carrier’s unit cost base; while a merger with its compatriot could allow the combined entity automatic CKYHE membership and would be a win-win for Beijing and the members of the alliance.The emergence of the P3 alliance, incorporating the three biggest container lines in the world, is proving a game-changer, set to trigger arguably the biggest shake-up and rationalisation in container liner shipping in the industry’s 50-year history.last_img read more

Telltale’s The Walking Dead to conclude final season on Epic Games Store

first_img 2 years ago Well that’s hugely irritating as someone who owns all the previous seasons on steam. 2 years ago That is disappointing, I hadn’t picked up the Windows Store version yet, so that set will go unfulfilled ;(But at least they’re doing it right for the people who’ve already paid. I hope WB will do the same for a concluding Batman chapter, but I won’t hold my breath. 0Sign inorRegisterto rate and replyHugo Trepanier Senior Game Designer, Ludia2 years ago That’s fine, as long as they make importing previous saves possible as before. I played the first two seasons on Xbox 360, then migrated to Steam for season 3 through their clunky but functional process. I guess I’ll migrate again to Epic for the final [email protected], I believe you should be able to import your Windows 10 story decisions to the Epic store version as well (though without achievements, if that is a consideration for you). 2 years ago @Hugo Trepanier: I already have it on Xbox, so yes achievements were the only consideration. I just have the Win10 of the rest of it, so now it’s an OCD issue for the most part ;)Either way, it’s very nice to see the bending over backwards to make sure the story is finished. I assume the Epic exclusivity is part of what made this financially viable for them. Maybe there’s a limit on it, and I’ll complete the set eventually. I’d it never happens, I’ll deal. I gave up on getting a third chapter of Bone about a decade ago 😉 Telltale’s The Walking Dead to conclude final season on Epic Games StoreThose who purchased full season on other PC platforms will still receive remaining episodes on those platformsRebekah ValentineSenior Staff WriterThursday 20th December 2018Share this article Recommend Tweet ShareThe Epic Games Store has claimed another game. Skybound Games announced today that its conclusion to Telltale’s The Walking Dead: The Final Season will be published on the Epic Games Store on PC, despite the first two episodes already releasing on Steam.Related JobsSenior Game Designer – UE4 – AAA United Kingdom Amiqus GamesProgrammer – REMOTE – work with industry veterans! North West Amiqus GamesJunior Video Editor – GLOBAL publisher United Kingdom Amiqus GamesDiscover more jobs in games In an official blog post today, Skybound announced that the third episode, which is set for a January 15 release date, will be available through Epic alongside previous episodes of the season on the same day. The fourth and final episode will follow at an as-yet-unannounced date.Those who have already purchased the final season in its entirety on another PC platform will receive the final two episodes when they release on the platform they purchased them on, but all future purchases of any episodes or the full season pass will be exclusive to the Epic Store on PC.”The team at Epic owns a major chapter in the history of the game industry,” said Skybound president of interactive Dan Murray and CEO Ian Howe in a prepared joint-statement. “We’re excited to work together on their latest transformative event with the launch of the Epic Games Store. Epic stepped up to the plate immediately to work with us in order to bring the original team back together and ensure fans will receive the completed season of ‘Telltale’s The Walking Dead: The Final Season.'”Celebrating employer excellence in the video games industry8th July 2021Submit your company Sign up for The Publishing & Retail newsletter and get the best of GamesIndustry.biz in your inbox. Enter your email addressMore storiesEA leans on Apex Legends and live services in fourth quarterQ4 and full year revenues close to flat and profits take a tumble, but publisher’s bookings still up double-digitsBy Brendan Sinclair 3 hours agoUbisoft posts record sales yet again, delays Skull & Bones yet againPublisher moves away from target of 3-4 premium AAA titles a year, wants to build free-to-play “to be trending toward AAA ambitions over the long term”By Brendan Sinclair 6 hours agoLatest comments (4)Jeff Kleist Writer, Marketing, Licensingcenter_img 0Sign inorRegisterto rate and replyShow all comments (4)Jeff Kleist Writer, Marketing, Licensing 0Sign inorRegisterto rate and replySign in to contributeEmail addressPasswordSign in Need an account? Register now. 0Sign inorRegisterto rate and replyIan Jarvis artistlast_img read more

Barb Daley Seriously Injured in Motorcycle Accident

first_img Subscribe to the Horse Sport newsletter and get an exclusive bonus digital edition! Horse Sport Enews Barbara Daley, well-known in equestrian circles for her involvement as a marketing and communications expert in the horse industry in Canada, lost her right leg in a motorcycle accident on Canada Day near Stony Plain, AB.Previously based in Aurora, ON, Daley had moved out to Alberta in 2011. She was riding her motorbike when she collided with a trailer being pulled by another vehicle. The horseback riding and yoga enthusiast was airlifted to the Royal Alexandra Hospital in Edmonton where she has been since July 1, recovering from two surgeries to amputate her right leg. Other injuries include a fractured pelvis and vertebra. Daley had earned her motorcycle licence last year; ironically, July 1 marked the beginning of Alberta’s Motorcycle Safety Month.Daley has served many roles over the years, including as senior manager of operations and marketing at KingRidge Stables in King City, ON, and as marketing chair of the Canadian Warmblood Horse Breeders Assoc., being named their 2007 Volunteer of the Year. Through her Equine Concepts marketing and communication company, Daley worked with Equine Canada on a number of initiatives and was part of the EC trade mission to China in 2011 to examine the rapidly-growing horse industry there, later penning an account for Horse Sport entitled “China’s Era of the Horse.”A crowdfunding page has been set up by Bonnie Daley to help Barb with medical and other expenses during her recovery ‒ it can be accessed here. Tags: Barbara Daley, We’ll send you our regular newsletter and include you in our monthly giveaways. PLUS, you’ll receive our exclusive Rider Fitness digital edition with 15 exercises for more effective riding. More from Horse Sport:Christilot Boylen Retires From Team SportAfter an exemplary career as one of Canada’s top Dressage riders, seven-time Olympian Christilot Boylen has announced her retirement from team competition.2020 Royal Agricultural Winter Fair CancelledFor only the second time in its history, The Royal Agricultural Winter Fair has been cancelled but plans are being made for some virtual competitions.Royal Agricultural Winter Fair Statement on 2020 EventAs the Province of Ontario starts to reopen, The Royal’s Board and staff will adhere to all recommendations put forward by government and health officials.Government Financial Assistance for Ontario FarmersOntario Equestrian has recently released this update of several financial assistance packages available, including those for farm business. Email* SIGN UP last_img read more

More than 12,000 Boy Scout members were victims of sexual abuse, expert says

first_imgAmyKerk/iStock(NEW YORK) — An expert who has been working with the Boy Scouts revealed that there may have been as many as 7,819 sexually abusive troop leaders and volunteers in the storied organization, according to newly released court documents.More than 7,800 individuals allegedly abused 12,254 victims, according to the court testimony.These figures were released Tuesday by attorney Jeff Anderson, whose firm regularly represents victims of sexual abuse and has been involved in numerous clerical sexual abuse cases.The new testimony was entered into the court record as part of a January trial about child sex abuse at a Minnesota children’s theater company.One of the expert witnesses who testified was Dr. Janet Warren, who is a professor in the Department of Psychiatry & Neurobehavioral Sciences at the University of Virginia’s medical school.Warren testified that she has been “on private contract” with the Boy Scouts of America for the past five years, evaluating its handling of sexual abuse within the organization from 1944 through 2016.Warren testified that she and her team worked with the group’s ineligible volunteer files, which have sometimes been referred to as perversion files.In her January court appearance, Warren said that she and her team have coded through all of those files, determining that there were “7,819 perpetrators who they believe were involved in sexually abusing a child.”“From reviewing all these files, we identified 12,254 victims,” Warren said.Anderson publicly released those numbers at a news conference in New York Tuesday, saying 130 of those perpetrators are in New York and could face legal repercussions. In August, the state’s Child Victims Act, passed earlier this year, will allow a one-year period for any and all claims of sexual abuse from any time period to be brought forth in spite of existing statutes of limitations.“The disclosure made by Dr. Janet Warren really sounded the alarm to us,” Anderson said.The Boy Scouts of America released a statement after the disclosure, expressing sympathy for the victims and noting the work the organization has done to protect children.“We care deeply about all victims of child abuse and sincerely apologize to anyone who was harmed during their time in Scouting. We believe victims, we support them, and we have paid for unlimited counseling by a provider of their choice,” the organization said in a statement to ABC News. “Nothing is more important than the safety and protection of children in Scouting and we are outraged that there have been times when individuals took advantage of our programs to abuse innocent children.”The organization confirmed it has maintained the Volunteer Screening Database since the 1920s and “at no time have we ever knowingly allowed a perpetrator to work with youth, and we mandate that all leaders, volunteers and staff members nationwide immediately report any abuse allegation to law enforcement.”In the statement, officials also confirmed that Warren has worked with the Boy Scouts of America since 2013 to conduct ongoing research about the database and provide recommendations for improvement.The existence of the abuse database is not new but the scope of the abuse is. In 2012, more than 14,000 pages of documents relating to abuse by 1,247 scout leaders was released in connection to a case in Oregon. That same year, The Los Angeles Times created a database detailing about 5,000 men and a small number of women tied to the Boy Scouts who were expelled in connection to sexual abuse.Warren’s number shows a significant jump in that number and Anderson is calling for the Boy Scouts of America to make the list public.“This is information that the Boy Scouts has and has had for several years… [and is still] keeping secret today,” Anderson said.Copyright © 2019, ABC Radio. All rights reserved.last_img read more