Public poll shows strong support for charities during pandemic

first_img About Melanie May Melanie May is a journalist and copywriter specialising in writing both for and about the charity and marketing services sectors since 2001. She can be reached via Melanie May | 25 March 2020 | News Tagged with: COVID-19 Nfpsynergy  414 total views,  3 views today AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis12 Public support for charities remains high during the Covid-19 pandemic with just 25% expecting to decrease the amount they give to charity over the coming months, and 18% expecting to increase it, according to research by nfpSynergy.The recent survey by nfpSynergy, conducted between 22-24 March, also found that 57% of the public believe that charities should continue to engage in fundraising with the public, and want to see them taking an active role in providing support during the crisis.64% want to see charities providing day to day support for at risk people, followed by funding or carrying out medical research (41%) and providing volunteers at hospitals (40%). Further down the list are providing advice and information (27%) or campaigning on behalf of vulnerable beneficiaries (13%).So far, only 8% of respondents have donated to a charity responding to the outbreak, but 66% said they are willing to consider doing so. Around half (51%) would consider volunteering while 47% would consider fundraising for such a charity. 17% also said they had already started helping out in their community without charity involvement, and a further 60% would consider doing so.The survey also asked people if they would still consider supporting other causes during the outbreak. Cancer was top of the list, chosen as a favourite cause by 30% (compared to 43% in the most recent Charity Awareness Monitor survey), with other health and medical causes coming in second at 26%, compared to 22% in the most recent Monitor survey. Older people as a cause however has risen significantly to take third place at 25%. In Q4 2019, 16% of respondents listed it as one of their favourite causes.An interactive dashboard is available for free to explore the full dataset here. AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis12  413 total views,  2 views today Public poll shows strong support for charities during pandemic Advertisementlast_img read more

Death of Justice Shakes up Water Docket

first_img By Hoosier Ag Today – Feb 18, 2016 SHARE Home Indiana Agriculture News Death of Justice Shakes up Water Docket Facebook Twitter SHARE Death of Justice Shakes up Water Docket Previous articleUSDA: Farm Sizes Increasing, Farms DecreasingNext articleFFA Members Gear up for FFA Week Hoosier Ag Today The death of Supreme Court Justice Antonin Scalia may be a major victory on water law for the Obama administration. Politico reports Scalia was the foremost critic of federal wetlands regulations and helped move the court away from an expansive interpretation of the law. With a divided court following his passing, the court could leave lower court rulings standing or simply avoid making a decision. The controversial Waters of the United States rule is working its way through the courts, but case regarding the rule likely won’t reach the high court until 2017 at the soonest when a Scalia successor may already be named.However, there is a chance the high court would be asked to appeal a technical ruling from the sixth circuit sometime this year.Source: NAFB News Service Facebook Twitterlast_img read more

Three Horned Frogs walk away as Big 12 indoor champions

first_imgReddIt Kennedy Harvey Linkedin ReddIt Linkedin Track and field fares well in annual Texas Relays Facebook Kennedy Harvey Previous articleThe Skiff: February 28, 2019Next articleHoroscope: February 28, 2019 Kennedy Harvey RELATED ARTICLESMORE FROM AUTHOR Facebook Kennedy Harvey Kennedy Harvey Twittercenter_img No. 16 baseball holds on to win first home series of the season Kennedy Harvey Track and Field continues to improve with strong showing in Charlie Thomas invitational printTCU’s indoor track and field season concluded on Saturday at the Big 12 Championships, a meet that was filled with career-highs, season-bests and a trio of conference titles.Destiny Longmire kicked off the meet Friday being crowned conference champion in the women’s long jump. Entering the meet ranked 10th nationally, Longmire set a new personal-best with a 6.39 meter jump. No one was able to top her, and she took home the title in her first Big 12 Championship. She had previously won a conference title while competing in the Mountain West conference as a member of the San Jose State women’s track and field team.Destiny Longmire won the conference championship with a season-best long jump. Photo provided by TCU AthleticsTCU had another top-five finisher in the women’s long jump, as Chyna Ries finished fourth with a career high 6.17 meter jump. She had spent the winter battling injuries and made her debut at the championships.“I’m really excited for the long jump girls,” head coach Darryl Anderson said. “Anytime you come in and win a title in the Big 12 it says a lot, and for Destiny to come in and jump nearly 21 feet says a lot.”Following the lead of the long jumpers, sophomore Chengetayi Mapaya won the men’s triple jump title. Entering the meet, Mapaya was the sixth-ranked triple jumper in the conference but came out on top this weekend with a new school record jump of 16.83 meters.Sophomore Chengetayi Mapaya won the men’s triple jump with a school-record jump. Photo provided by TCU AthleticsFinishing out the trio of winners was Lily Beckford, who won the women’s 600-yard.Beckford ran a time of 1:19.97 in the prelims on Friday afternoon. She brought this momentum into the finals the following day, where she improved her time to 1:19.69, which was the top time in the Big 12 this season. Also with noteworthy performances on Friday were TCU’s pole vaulters. Both Adam McAdoo and Kendahl Shue broke their own school record. McAdoo set a 5.08m for the men, while Shue improved the women’s record to 3.88m. In the men’s 600-yard, Derrick Mokaleng took second place with a school-record time of 1:07.75. Jostyn Andrews also placed, taking sixth with a career-best time of 1:09.51. Derick Mokaleng ran a school-record time in the men’s 600-yard. Photo provided by TCU AthleticsWith the indoor season coming to an end, the Frogs will refocus their attention as they transition to the 2019 outdoor track and field season. Anderson said the playing field is even now that all teams will move practices outside. One barrier TCU struggles with during the indoor season is the lack of a training facility, but this gives them an advantage in the outdoor season.“We’re always without a roof, and now, heading into outdoors, everyone is going to be without a roof,” said Anderson. “Some of the other schools have indoor facilities as well for when it’s cold. If you don’t have one, you work with what you have. Texas weather is bipolar, and this season was brutal on our training. That’s the reality of it. But now everyone is moving outside, and we all have to deal with the same environment.”Those who qualified will advance to the NCAA Indoor Track and Field Championship March 8-9. Those who did not will focus on the Frogs’ first meet of the 2019 outdoor track and field season, which is set to take place on Saturday, March 16 when they host the TCU Invitational. Second comeback of the weekend propels Baseball to series victory over Texas Twitter Another series win lands TCU Baseball in the top 5, earns Sikes conference award + posts TCU rowing program strengthens after facing COVID-19 setbacks The team took home titles in long jump, triple jump, and the 600 yard dash over the weekend. Photo courtesy of TCU Athletics. TCU baseball finds their biggest fan just by saying hellolast_img read more

More than a Facade

first_img Community News 30 recommended0 commentsShareShareTweetSharePin it Your email address will not be published. Required fields are marked * Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Subscribe EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Name (required)  Mail (required) (not be published)  Website  Top of the News Make a comment HerbeautyShort On Time? 10-Minute Workouts Are Just What You NeedHerbeautyHerbeautyHerbeauty9 Of The Best Family Friendly Dog BreedsHerbeautyHerbeautyHerbeauty10 Most Influential Women In HistoryHerbeautyHerbeautyHerbeautyAmazing Sparks Of On-Screen Chemistry From The 90-sHerbeautyHerbeautyHerbeautyIs It Bad To Give Your Boyfriend An Ultimatum?HerbeautyHerbeautyHerbeautyWhy Luxury Fashion Brands Are So ExpensiveHerbeautyHerbeauty Community News More than a Facade Library Foundation and Friends raise 75K to restore library building By EDDIE RIVERA, Editor, Living Section Published on Tuesday, September 16, 2014 | 2:34 pmcenter_img Community News Joan Cathcart. Photo courtesy The Friends of the Pasadena Public LibraryLibrary Director Jan Sanders. Photo courtesy The Friends of the Pasadena Public LibraryMore than two hundred donors, supporters, and friends of the Pasadena Public Library gathered yesterday evening in the Great Hall of Central Library to celebrate the raising of more than $75,000 to restore the Walnut Street building’s South Facade.The façade restoration brought together the Pasadena Public Library Foundation, as well as The Friends of the Pasadena Library, for the latest building improvement project.“This event celebrates one of Pasadena’s most revered institutions—the Pasadena Public Library,” said Mayor Bill Bogaard, “and it’s wonderful relationship between the Library Foundation and the library for the care and the restoration of this fabulous architectural treasure.”“This has been a wonderful event,” said Foundation president Peter McAniff. ‘We are thrilled with the number of people who are here, as well as the eclecticism of the people who are here. We’ve already reached our goal of $75,000, and the City has pledged to match that amount. We think the project should be completed by next spring.”Peter McAniff. Photo courtesy The Friends of the Pasadena Public LibraryMcAniff continued, “It’s really a nice reflection of the people who appreciate the library and support it, and is a wonderful reflection of Pasadena. There are a lot of calls on the City’s resources and this is an opportunity for private investments to be directed in a way that supports everybody.”Both The Friends of the Library and the Foundation help to support the library’s work. The Friends help with programming, daily and monthly book sales, as well as the summer reading program, while the Foundation brings together investors to help with physical improvements or additions to the Library.Over the years the Foundation has helped bring new computers to the library, make improvements to the fourth floor including new facilities, as well as donate 75 computers to the library.The restoration of the South Façade is due to begin in a few months, said McAniff. Business News Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday First Heatwave Expected Next Week faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Donald CommunityPCC- COMMUNITYVirtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPasadena Public WorksPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes More Cool Stuff Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadenalast_img read more

Father indicted on charge of sexually abusing daughter

first_img Father indicted on charge of sexually abusing daughter Local NewsCrime Facebook Previous articlePERMIAN BASIN PROFILE: Odessa High’s Chris Ramos sets sights on Bronchos’ playoff successNext articleWOMEN’S COLLEGE BASKETBALL: Fair’s late steal, Dozier’s score lift Odessa College to win over South Plains College admin Twitter Pinterest WhatsApp Facebook David Salinas A father was indicted by a grand jury Friday on the charge of continuously sexually abusing his daughter from the age of 12 to 16.The man, 52-year-old David Salinas, faces the charge of continuous sexual abuse of a child, a first-degree felony.Police first charged Salinas in November of last year after his daughter reportedly told police her father had begun touching her vagina and breasts over her clothes when she was about 12 years old, the probable cause affidavit stated. This later progressed to touching her under her clothes and forcing her to perform oral sex, the report detailed.The victim told police this continued until 2011, when she was around 15 or 16, and Salinas reportedly said she would be taken away from her family if she told anyone, the document said.She also reportedly told police Salinas had molested her cousin when she was a child as well, the affidavit stated, touching her breasts when she was 10 years old, but the cousin has yet to come forward and give a statement.The victim’s mother also reported being sexually assaulted by Salinas when she was 12 years old, the report said, while Salinas was her stepfather, continuously abusing her until she was 17, when, she told police, Salinas manipulated her into marrying him and starting a family.Jail records show Salinas has been held in the Ector County Detention Center since November and has three bonds totaling $450,000.Court records show Salinas has an arraignment hearing scheduled at 3 p.m. Feb. 5 in the 161st District Court, where Judge John Smith will formally issue the charge. Robert Garcia is listed as Salinas’ court-appointed attorney. Twitter By admin – January 29, 2018 WhatsApp Pinterestlast_img read more

999 operators strike in Navan, Ballyshannon centre operating as normal

first_img Man arrested on suspicion of drugs and criminal property offences in Derry Pinterest Homepage BannerNews Dail hears questions over design, funding and operation of Mica redress scheme WhatsApp 999 operators strike in Navan, Ballyshannon centre operating as normal Dail to vote later on extending emergency Covid powers Man arrested in Derry on suspicion of drugs and criminal property offences released Previous articleDonegal psychologist shortage is affecting vulnerable adults – DohertyNext articleGardai probe weekend gun attack at Ray Bridge admin By admin – April 7, 2016 Twitter Google+center_img RELATED ARTICLESMORE FROM AUTHOR Facebook Google+ Twitter Pinterest Workers at one of Ireland’s 999 call centres are on strike again today.The operators at the facility in Navan are taking the action in a long standing row over pay and union recognition.Unions involved in the row say they want every member of staff to be given a living wage of 11.50 per hour – something contractor Conduit Global says it’s already agreed to.Patients requiring emergency services today will NOT be affected by the action, with operators working as normal in the Ballyshannon and Dublin centres.Ian McArdle of the Communications Workers Union says Conduit could have avoided the strike……Audio Player Up/Down Arrow keys to increase or decrease volume. Facebook WhatsApp PSNI and Gardai urged to investigate Adams’ claims he sheltered on-the-run suspect in Donegal HSE warns of ‘widespread cancellations’ of appointments next week last_img read more

Texas expecting heavy rain after Hurricane Willa slams Mexico

first_imgABC News(HOUSTON) — The hurricane season in the eastern Pacific Ocean officially is the most active since 1971. Hurricane Willa, now a Category 4 with winds reaching 155 mph this morning, is nearly a Category 5, which has winds of at least 157 mph.Major resorts in Mexico are under a tropical storm warning, although it appears the worst of the hurricane might miss major resort areas including Mazatlan and Puerto Vallarta. The hurricane is expected to hit Mexico’s Pacific coast as at least a Category 3, potentially creating life-threatening storm surge and flash floods farther inland. Some regions could see up to 2 feet of rain.The storm is expected to weaken after passing over the Sierra Madre mountains, after which the remnants of Willa likely will bring significant rainfall to Texas. Some portions of southern and central Texas could see as much as 4 inches of rain this week. Heavy rain also is possible in Louisiana and Mississippi.Copyright © 2018, ABC Radio. All rights reserved.last_img read more

Cristiano Ronaldo tests positive for COVID-19

first_img Written by FacebookTwitterLinkedInEmailAurelien Meunier/Getty ImagesBy ABC News(NEW YORK) — Cristiano Ronaldo has tested positive for COVID-19, the governing body of soccer in Portugal announced Tuesday.The 35-year-old Portuguese soccer star is “doing well,” doesn’t have any symptoms and is currently self-isolating, according to a statement from the Portuguese Football Federation. Due to the positive test result, he will not take part in his country’s UEFA Nations League match against Sweden on Wednesday.Following Ronaldo’s diagnosis, the remaining players of Portugal’s national soccer team were tested for COVID-19 again Tuesday morning and all results came back negative.Portugal coach Fernando Santos will train them Tuesday afternoon at the Cidade do Futebol complex near Lisbon, according to the statement.Copyright © 2020, ABC Audio. All rights reserved. October 13, 2020 /Sports News – National Cristiano Ronaldo tests positive for COVID-19center_img Beau Lundlast_img read more

Baker born and bread

first_img“Poilâne is my favourite living Frenchman!” proclaimed one of the world’s favourite dead Spaniards, Salvador Dali, in 1977, or so the Poilâne bakery claims on its website. Of course, the master surrealist was still alive and well and chomping at the staff of life when he bestowed this accolade on one of France’s then foremost bakers, Lionel Poilâne. Even though this artist and artisan may have shared little in common, both carved a profitable trade from their non-conforming talents.Having resisted mechanisation and industrial processes, instead, ploughing an isolated furrow by cultivating its own craft methods, the Poilâne bakery has always been something of a “black sheep” in France, says Apollonia Poilâne, heir to the ?15m turnover business. Thrust into the front line at the unbaked age of 18, following the tragic death of her father in a helicopter crash in 2002, she also inherited a reputation as heavyweight as one of Poilâne’s hefty 4lb sourdoughs.Now 22 years old, Apollonia is undaunted by carrying the mantle of this top-end bakery. She knew from a young age that she wanted to be involved in the business.”Ever since I was a child I used to say to my father ’I want to take over the business, I want to take over the business!’” she exclaims in a light French accent laced with an American twang, picked up while studying economics in the States. And she never felt any pressure to continue the family’s bakery lineage.”My father was forced into the business so there was a strong effort from him not to do the same to me,” she recalls. “I grew up in this company, my crib was made from a bread basket, and learning more about breadmaking techniques is what drives me on a daily basis.”Hailed by many as one of the best bakeries around, it’s certainly one of the most expensive, at nearly £10 for a white sourdough loaf. The slowly-slowly approach Poilâne takes to building on that reputation is perhaps unsurprising given that its empire has extended to just two shops in its native Paris in more than 70 years of trading, and a third in London, which opened in June 2000 – a short walk from Victoria Coach Station – and now accounts for about 20% of total turnover. There are presently no plans to open any more shops.Much is made of ’retro-innovation’ – the term coined by Lionel, who took over from founding father Pierre Poilâne in the early 1970s, to describe Poilâne’s approach to baking as using the best of old and new methods. There is decidedly more ’retro’ than ’innovation’ at work. The unhurried evolution explains a limited array of breads, around a dozen, with only half delivered wholesale to restaurants, delis and stores.New product development is something of an alien concept, with no new products in the past four years. Though Apollonia does not rule out introducing new products, the focus is very much to continue what it does best. Each shop has its own production on-site and the only machinery with a plug is a mixer and a slicing machine.”We arrived at a level a long time ago and decided the best way of making bread was to use a mechanical mixer as that gives us a homogenous dough; but we also use a wood-fired oven, which is on the retro side,” she explains. “Our motto is ’quality rather than quantity’ so we stick with a small amount of products that we do well, rather than adding another dozen that are so-so.”Apart from water, all ingredients used are the same as those sourced in France for the Paris outlets, including the original sourdough starter, which “astonished the customs people when my father brought it over on the Eurostar!” she recalls. So how does she source the right ingredients?”Nuh-uh, that’s one of the house secrets!” she laughs. What we do know is that the flours used contain spelt from wheat grown by farmers who, it is claimed, use lower levels of nitrogenous fertilisers by ploughing the topsoil in as late as possible; no pesticides are used; the stone-ground flour preserves 85% of the original grain and contains 15% bran; an aromatic salt is sourced from the marshes of Guérande in Brittany; and a wood-fired oven, modelled on a 19th century French type, helps flavour the crust. All this culminates in the unique flavour and a loaf that retails at a price to scare the life out of a typical British consumer used to paying pennies for their crumb. Do people ever drop their jaws at the price?”Not to my knowledge,” she replies, clearly used to defending this question. “I’m sure it does happen but it’s our job to explain to people all the work that’s been put into the bread. Compared with a 250g baguette made industrially, yes, it is expensive. But it’s a 4lb bread, with top-quality ingredients, hand-made and we take the time to do it well. The quality justifies the difference.”The staff of lifeAny trained bakers hoping for a job in this esteemed establishment would have been better off skipping school. All training is in-house and Poilâne requires a clean slate – only people with no baking experience. Lionel Poilâne put the nine-month development programme in place. In month one, the apprentice simply observes the baker; by month nine, the roles are reversed.”Ideally, our bakers would not have touched a loaf of bread in their lives,” says Apollonia, before quickly correcting herself: “I should say, will not have been bakers in their past! Our methods – although simple – are unique. People have forgotten how to use their five senses when they make bread. This is what we emphasise. It’s easier to train a baker from scratch than it is to retrain.” Drop-out rates are virtually non-existent.Twenty people work in the London bakery across sales, deliveries and production. Not all are French – Brits, Poles, Czechs and other nations are represented. Poilâne’s client base is “very heterogeneous, and mainly British,” but a French speaker is always on hand to placate her country folk. “At one point, we didn’t have any French-speaking staff and it created a scandal in the French community. This was embarrassing, because if they are too lazy to learn English, then why are they here in the first place?!”With competition hotting up on the high streets for French breads, with the likes of bakery chain Paul stepping up its expansion plans in London and beyond (British Baker, 18 August, pg 8), does she train a keen eye on her competitors, French or British, around the capital? A Gallic shrug and a “not really” is her reply reflecting her confidence in the bakery’s products, techniques and process.”My father and I shared the same vision for this company, to perpetuate quality over quantity,” she says. “My aim is to one day hand over the company – and it is a long-term aim – to the next generation of Poilânes. In the meantime, it is my job to do everything possible so that the company not only sustains itself but booms.” Whether that takes the form of another shop or a new product, she’s not yet decided, before adding, in a spirit in keeping with this septuagenarian business: “These decisions cannot be taken lightly.” n—-History: Founded by Pierre Poilâne in 1932Owner: Third generation Apollonia PoilâneProducts: 1.9kg sourdough, raisin, rye, walnut, 1.9kg decorated breads, milk, brioche, butter cookies, apple tarts, turnovers, custard cake and pain au chocolatTurnover: ?15m, 20% of which is in the UK. Wholesale accounts for roughly two-thirds of turnoverWholesale: Waitrose, Selfridges and Harvey Nichols, delis and restaurants Locations: Two shops in Paris, one in London, with on-site bakeries—-=== Consumer watch ===Would you shop at Poilâne? Two who do…Constance Andel, paralegal and information specialist from Austria:”I’ve been shopping here for more than three years and I’ve tried many different kinds of bread in the UK. This is the best. It’s a lot cheaper than Harrods or Selfridges. The croissants are amazing and I love to come here and treat myself.”Bearne Ruth, pensioner, originally from Jerusalem:”I’ve been coming here since it opened. I buy the croissants regularly but they’ve usually all gone by 3pm. I know people who order this bread from Los Angeles and I’ve been to the Paris shops. You must try the apple tart!”…and two passers-by who don’tJoe Bastick-Vines, unemployed, Streatham, London:”I don’t see why anyone would spend a tenner on a loaf of bread. Don’t get me wrong, there’s nothing better than a nice loaf, but I’m just as happy buying Kingsmill at the supermarket for a pound. Unlike the French and the Italians, I don’t think the Brits are generally bothered about the quality of our bread – certainly not on a day-to-day basis.”Catherine Harvey, HR assistant, Wandsworth, London:”I work nearby and must have passed it many times. I’ve never been in but I like nice bread and pastries so maybe I’ll try it. I’m not surprised at the price though – around here, people generally have lots of money to spend.”last_img read more

News story: Red diesel call for evidence roundtable held with industry leaders

first_imgRepresentatives from the aviation, shipping, haulage and construction industries met with Environment Minister Thérèse Coffey and Treasury Minister Robert Jenrick as part of the government’s call for evidence on red diesel.Launched in May, the call for evidence is seeking views on whether red diesel for non-road mobile machinery discourages the purchase of cleaner alternatives. It forms part of the government’s world-leading Clean Air Strategy – currently out for consultation – which aims to cut air pollution from all sources.Red diesel, the fuel used by non-road mobile machinery gets different tax treatment to the diesel used in cars and vans. But it still produces the same nitrogen dioxide, a toxic gas that inflames the lining of the lungs. !!nEnvironment Minister Thérèse Coffey said: Although it is often thought red diesel is mainly used in the agricultural sector, 75% of it is used across a range of other industries, including rail, shipping and in construction, mining and airport support vehicles. It also costs the public purse £2.4 billion each year, compared to if duty was charged at the main rate.The Call for Evidence closes on 24 July 2018. Red diesel used for agricultural purposes and for fishing vessels is not in the scope of the call for evidence. This week Robert Jenrick and I met industry representatives to hear what they are doing to improve air quality. With red diesel accounting for 15% of all diesel consumption in the UK, industry has a key role to play in reducing the harmful emissions. We must all play our part in looking after the environment and cleaning up our air.last_img read more