Lettings agent ejects violent burglars while working from home

first_imgHome » News » Agencies & People » Lettings agent ejects violent burglars while working from home previous nextAgencies & PeopleLettings agent ejects violent burglars while working from home35-year-old Asif Ali from Lancashire hailed as hero after tackling three hooded men who broke into his family home.Nigel Lewis26th September 20192 Comments1,013 Views A lettings agent has been hailed as a hero after fighting off three hooded burglars at his house in Rochdale who broke in while he was working from home.35-year-old Asif Ali, who is a director of B&B Lettings in Rochdale as well as a clothing company, was working on his computer at approximately 9pm on Tuesday this week when one and then two more men entered his home, alerting his dogs.“I went to see what was going on and there was someone standing there dressed head-to-toe in black,” he told local media.Kitchen knifeAli then tackled the three burglars and at one point chased them off the property with a kitchen knife, all of which was caught on his home’s CCTV camera.“I wasn’t scared, I was just angry. I guess the adrenaline kicked in,” he told the BBC, claiming that he may have broken one of the burglar’s noses, who he claims knew the house was occupied.“I then saw a second man heading towards the stairs – I flew at him because my wife was upstairs in bed.”Ali says his wife Charlotte is now so shaken up that she no longer wants to live at the address and is currently staying with family.Watch the CCTV footage here.Read more about Rochdale.rochdale lettings agents September 26, 2019Nigel Lewis2 commentsRichard Rawlings, Estate Agency Insight Estate Agency Insight 26th September 2019 at 9:23 amAbsolute HERO Ali – well done for protecting your wife and property so bravely.Log in to ReplyRichard Rawlings, Estate Agency Insight Estate Agency Insight 26th September 2019 at 9:24 amSorry Asif – not Ali!Log in to ReplyWhat’s your opinion? Cancel replyYou must be logged in to post a comment.Please note: This is a site for professional discussion. Comments will carry your full name and company.This site uses Akismet to reduce spam. Learn how your comment data is processed.Related articles Letting agent fined £11,500 over unlicenced rent-to-rent HMO3rd May 2021 BREAKING: Evictions paperwork must now include ‘breathing space’ scheme details30th April 2021 City dwellers most satisfied with where they live30th April 2021last_img read more

Week at the Union: Grammar Schools

first_imgby Fraser RaleighA calm week in Frewin Court; nice for the Union to know there can still be such a thing. Kate Denham introduced the debate, speaking clearly, logically and entertainingly and demonstrating the problems within the education system effectively if slightly simplistically with a bowl of apples and the puns to go with it. Andrew Marshall for the opposition was calm and self-assured, delivering his ripostes eloquently and speaking of the inequalities that grammar schools propagate. First of the invited speakers, Graham Brady MP, who resigned from the Shadow Cabinet because of the internal row over grammar schools, shifted the blame on education away from selective schools to independent ones and re-iterated the statistics demonstrating the academic achievements of grammar schools. Keith Bartley conceded that the schools worked but that the system itself was rotten, focussing on the flaws in the 11+ to the detriment of fleshing out the case against the record of grammar schools and failing to provide evidence for his claims regarding impinged social mobility. After the unusual spectacle of a sitting President making a brief speech for the proposition in the floor debate Chris Woodhead, former head of Oftsted and David Jesson closed the debate for the proposition and opposition respectively. The two were the most enlightening of the debate as they both spoke fluently with minimal notes, bringing pure knowledge and experience as their main weapon. Woodhead talked passionately about the way grammar schools can be socially beneficial, cleverly separated the current 11+ exam from selective education as a whole and claimed that it was independent, not comprehensive schools that benefited from the abolition of grammar schools. Jesson was similarly erudite and unlike the rest of the opposition provided some convincing statistical evidence against selection. While entertaining and informative, however, the question of class was too casually and broadly bandied about during his speech, and the debate as a whole, without allowing for the subtleties that exist in reality. Overall however the debate was intellectually stimulating, well informed and unspectacular; short, sharp and back to basics.last_img read more

Veterans Day Military Discounts: Restaurants

first_imgThe following is a list of Veterans Day discounts on restaurants for 2015. Please check back frequently as the list is updated daily.All of the following discounts have been confirmed for 2015, either through press release or direct communication with the company.2015 Veterans Day Travel & Recreation Discounts2015 Veterans Day Retailer Offerings2015 Veterans Day EventsGiving BackKeep in mind that most businesses require proof of military service, which can include a VA Universal Access Card, Military I.D., DD-214 (Discharge Papers), Veterans Service Organization Card (VSO’s include groups like the VFW, DAV, AmVets, MOAA, FRA, and the American Legion), or in some cases businesses will accept a picture of the veteran in uniform.Note: Not all franchise locations participate in their national chain’s Veterans Day programs — be sure contact your nearest establishment to make sure they are participating.Make sure to visit the Military.com Discounts Center for more discounts and articles. And sign up for the Military Deals and Discounts Newsletter to get even more discounts and information in your inbox on how Military Families can save big.2015 Veterans Day Restaurant Offerings:Applebee’s — Veterans and active duty military receive a free meal from a limited menu, on November 11.*NEW* Arooga’s — Veterans and active duty military get a free meal from a fixed menu on November 11.Bar Louie – On November 10 and 11, veterans and active military personnel get a free meal up to a $12 value.Bob Evans — Veterans and active military personnel receive a free breakfast from a select menu on November 11.Bonanza Steakhouses — Active duty and retired military get a free buffet on November 11, 4 pm to close.California Pizza Kitchen – Veterans and active military receive a complimentary entrée from a special menu on November 11.Cattlemens — Active, inactive, and retired military personnel get a free Small Sirloin Steak Dinner on November 11.Cheeseburger in Paradise — Active and retired military personnel receive a complimentary burger with fries on November 11.Chili’s — Veterans and active military service members get a free entrée from a limited menu on November 11.*NEW* Cracker Barrel — Veterans get a complimentary Double Chocolate Fudge Coca-Cola Cake dessert during lunch and dinner onNovember 11.Denny’s — Active, inactive and retired military personnel get a free Build Your Own Grand Slam on November 11, from 5 a.m. to noon at participating locations.*NEW* Figaro’s Pizza — Veterans and active duty service members get a complimentary medium 1-topping pizza on November 11.Firebirds Wood Fired Grill — Active duty military and veterans get a free lunch or dinner entrée on November 11.Friendly’s — Friendly’s is treating veterans and active military to a free breakfast, lunch or dinner from a limited menu on Veterans Day,November 11.Golden Corral — Golden Corral Restaurants’ Military Appreciation Night free dinner will be available on November 11, from 5 p.m. to 9 p.m. Military retirees, veterans, active duty, National Guard and Reserves are all welcome.*NEW* Gordon Biersch — Veterans and active military personnel receive a free appetizer on November 11.Hooters — Veterans and active duty military get a free meal from a select menu at participating locations on November 11.IHOP— On November 11, participating IHOP Restaurants offer veterans and active duty military free Red, White and Blue pancakes from 7 a.m. to 7 p.m.*NEW* IKEA — Veterans get a free entrée from November 8 through 11.*NEW* Johnny Carino’s — Veterans and active duty military get a free meal with their choice of unlimited soup or salad from a Veterans Day Menu on November 11.Krystal — Active and retired military receive a free Krystal Chicken or Sausage Biscuit from 6 AM to 11:00 AM on November 11.Little Caesars — Veterans and active military members receive a free $5 Lunch Combo from 11:00a.m. to 2:00p.m. on November 11.*NEW* Logan’s Roadhouse — In addition to the 10% military discount offered every day, military and former military guests will also receive a free dessert on November 11.McCormick & Schmick’s Seafood Restaurants — On November 8, participating McCormick & Schmick’s Seafood Restaurants will offer a complimentary entree to veterans from a special menu.Max & Erma’s – On November 11, participating Max & Erma’s locations are offering veterans and active military personnel a free Best Cheeseburger in America Combo meal.Menchie’s —  All active and retired military personnel will receive a free 6 oz. frozen yogurt on November 11.Mission BBQ — Veterans and active duty military get a free sandwich and a slice of cake on November 11.O’Charley’s – Veterans and active duty service members get a free $9.99 meal on November 9, as well as free pie on November 11.*NEW* Olive Garden – On November 11, all veterans and current service members get a free meal from a limited menu. Family members dining with them enjoy 10% off of their meals.On the Border — Veterans and active duty military can enjoy a free meal from the “Create Your Own Combo menu” on November  11.Orange Leaf — Veterans and active duty military get a free cup of froyo on November 11.Outback Steakhouse – All active and former service members receive a free Bloomin’ Onion and a beverage on November 11. Outback is also offering active and former service members 15% off their meals Nov. 12 through Dec. 31.*NEW* Pizza Schmizza — Veterans and active duty service members get a free slice of pizza on November 11, between 1 and 4 p.m.Ponderosa Steakhouse — Active duty and retired military get a free buffet on November 11, 4 pm to close.Red Hot & Blue — Veterans receive a free entrée with the purchase of a second entrée on November 9, 10 and 11. Coupon required.*NEW* Red Lobster — Veterans, reserve and active-duty military personnel receive a free appetizer or dessert from a limited menu from November 9 through November 12.*NEW* Red Robin – Veterans and active duty military get a free Red’s Tavern Double Burger with Bottomless Steak Fries on November 11.Rock and Brews — Veterans and active military personnel receive a complimentary pulled pork sandwich with a side choice throughout the day on November 11.Ruby Tuesday — Veterans, active duty and reserve service members get a free appetizer on November 11.Sammy’s Woodfired Pizza & Grill — Sammy’s Woodfired Pizza & Grill is offering the choice between complimentary hummus served with grilled herb flatbread or garlic cheese bread on November 11.Shoney’s — Shoney’s will offer a free All-American Burger to veterans and active duty service members on November 11.Sizzler — Sizzler offers active duty and veteran military members a free lunch and beverage from a limited menu on November 11 until 4 p.m.Spaghetti Warehouse — From November 9 through November 11buy one entrée and get the second entrée free. Coupon required.Sticky Fingers — Veterans, active, inactive or retired servicemen and servicewomen get a free entrée up to a $12.99 value on November 11. In addition to the free meal, veterans who dine-in get a coupon valued at $10 to be used on their next visit.Texas Roadhouse — Texas Roadhouse locations nationwide will offer veterans a free lunch on November 11 from 11:00 a.m. to 2:00 p.m. Offer is good for active duty, retired or former U.S. military.TGIFridays — Veterans and active duty military get a free lunch from a select menu on November 11 from 11 a.m. to 2 p.m.Uno Pizzeria & Grill – Veterans and active military get a free entrée or individual pizza with an entrée or pizza purchase of equal or greater value on November 11.Village Inn — Veterans and active military personnel receive a free breakfast on November 11 from a select menu at participating locations. Village Inn is also providing a “Thank you For Your Service Card valid for 20% off on the next visit.Wienerschnitzel — Veterans and active duty military receive a free Chili Dog and a small Pepsi on November 11.World of Beer – All veterans and current service members receive a free select draught beer on November 11.IS IT TRUE we want to remind to to vote in todays CCO “READERS POLL? …todays question is; “Do feel that EPD Public Information Officer Jason Cullum should be allowed to censor the CCO from getting Daily Activities police reports”? FacebookTwitterCopy LinkEmailSharelast_img read more

Interest and innovation

first_imgThere were sparkles to make cupcakes shimmer, hand-raised pork pie demos for purists, ovens with small footprints and big clear programming panels, plus a Smart car for smart buyers of a smart new dough processing line. And the latest craze? Let’s hear it for whoopie cakes! Yes, BIE had plenty to interest and entertain, so in the following pages we start to look at some of the new launches and speak to the people behind them. Ireks brings corn bread to UK bakers Ireks launched a different-looking corn bread mix, pale yellow in colour. “It’s difficult to promote to bakers, because they don’t know about it,” said Ireks’ Maurice van Tongeren, “but it is becoming very popular on the Continent. “For this reason the mix comes with a full point-of-sale kit and sampling recommendations. It is an alternative to wheat, pale yellow in colour and very nutritious. It contains magnesium, iron, calcium and zinc. It has a small amount of spice and is coated with sunflower seeds,” said van Tongeren.With a 12.5kg mix, bakers receive 50 bread bags, with printed information, so that consumers can learn about the corn bread, making it a talking point. They also receive mobiles, shelf wobblers, window stripes plus advice on how to display the corn bread. Included in the pack is a ’Try Me’ card, talking about its health properties and enticing custo-mers to ’Try the pure gold loaf with sunflower seeds’.Van Tongeren added: “It also comes with 10kg of corn pieces that are an optional choice.”The bread itself is moist, with a good crust, not chewy but soft, providing a good eating sensation.Ireks also showed its mini macaroon mix, which catches the craze for mini strawberry, chocolate and pistachio-coloured macaroons. These were going down very well with visiting bakers and were not too sweet. Ireks’ new Artisan Roll concentrate can make three different products: hard, medium or soft crust, providing consumers with a choice. Unifine adds whoopie pies to selection Unifine unveiled a whole host of new products on its stand at BIE as it focused on the themes of glamour and innovation. Being demonstrated at the show were a range of different ingredients, including gold and silver sauces, gels, sugar inclusions and sprinkles. In line with its theme of innovation, Unifine has developed a new slant on a cupcake, whereby the paper case has been replaced with a chocolate cup. There were several other new products on display, including a range of macaroon products from Odense for example Souffle Macaroons and Macaroon Meringue Roche, which have been developed by Unifine’s chef patissier Graham Dunton. The firm was also promoting a new Florentine recipe, featuring ingredients such as cranberries and sesame seeds, and launched its own version of the popular new American bakery craze, whoopie cakes, which are comprised of two moist cakes sandwiched with a filling of flavoured mousse cream and then decorated (below). LOYALTY FACTOR Costa Coffee has more than doubled its number of outlets to over 1,000 since 2007, and Malcolm Heslop, general manager for travel outlets, told visitors how customer service and transaction times are key to growing a business.”Of all the reasons that we can lose a customer, research shows us that 70% is down to the service that people receive if they don’t feel valued by the person serving them, they don’t have a reason to be loyal.”So what do we do about it? Anyone who works for Costa will start to recognise that, to get people coming back, it’s about three things for us: a great cup of coffee; speed of service; and the right kind of behaviour a smile.”There are three key touch points. Firstly, you have to get across a genuine greeting. Next, if there’s a new breakfast pastry, do team members know about it, what it tastes like, and have they got the ability to sell it? Are they selling-up (drink size), and are they selling-on (an incremental product)?”Speed is key. People want to grab-and-go. We’ve timed it: One person would be able to serve 37 drinks an hour in conjuction with the transaction and serving food. Put an extra person on and it more than doubles. One example is six orders took 20 minutes with one person; with two people, it was down to eight minutes. It might seem like you’re saving labour, but it’s a false economy. Get the right number of people on to maximise the opportunity.” Tom Chandley takes control Tom Chandley’s Eric and (pictured) Martin Dyson demonstrated a new controller panel for the firm’s rack, deck and convection ovens. Describing the new panel, Eric said: “It’s very visual, even from a distance. By glancing at it, you can see the position the bake is in. “Red means the oven is getting to temperature, green means it is ready to go, when products are baking it turns to yellow. It is easy to programme and programmes can be stored.” But Eric emphasises that it also saves money: “It turns the ovens off if not used for a predetermined time, say 20 minutes, but as it is solidly built, it will hold temperatures.”It can save supermarkets over 45% of their running costs, because the controller looks for power from idling decks.” On the ovens front, the Bakefresh oven, manufactured by Tom Chandley, takes par-baked rolls: frozen, ambient or chilled. Eric showed how the operator deposits a box or container full of part-baked products into a hopper, then a belt takes them on to a lifting mechanism, which goes into the oven.”After baking, the rolls fall into a display box fully baked and are ready to sell. When product levels drop below the sensor, it automatically calls for more products,” said Eric. “This keeps up the smell of warm bread, while helping to control production and avoid wastage.” Mono unveils energy-saving ovens Bakery equipment manufacturer and supplier Mono had a number of new machines on display at BIE. Following two years of development work, the firm has launched its BX Eco-touch range of convection ovens. Technical and sales manager Chris Huish told British Baker that an oven costs the most to run at between zero to 100C. He said that keeping these new ovens in sleep mode at a set temperature, reduces energy consumption by up to 66%.The ovens have an auto shutdown function which prevents them using power when left on by mistake. It is USB-programmable and features overlapped, foil-fronted solid slab insulation for more efficient heat retention. The ovens are available in two-tray, four- to five-tray and 10-tray formats.The ovens all have LED oven chamber bulbs which use 88% less electricity and last up to 25,000 hours. Other new features include a favourites menu, a multi-bake facility, allowing four separate bake cycles to run simultaneously, and a seven-day timer to provide automatic control.Mono’s other big launch was a table-top confectionery depositor. It has a travelling hopper system, which removes the need for a conveyor belt. “Instead of the tray moving, the hopper moves,” explained Huish. This enables trays to be loaded and unloaded in the most ergonomically efficient way directly from the front of the machine. It can be used for a whole range of products, including eclairs, cupcakes, profiteroles, meringues, Genoese, Swiss rolls, biscuits and cookies. The depositor requires less than 1m2 to operate and is available in two sizes 400mm x 600mm and 500mm x 762mm. The machine is pre-programmed with 14 different languages and can store up to 96 programmes for quick product recall. birds’ eye view Retail and sales manager of Birds of Derby Mike Holling gave a talk in The Theatre on ’Marketing Opportunities with Craft Bakers’ Week 2010’, as well as general tips for running a successful business. He spoke of the importance of investing in product display to ensure they catch your customers’ eyes. He said bakers need to ask themselves a number of questions, such as: are the bakery counters merchandised correctly? Is the external appearance of the shop in good order? And is the shop fully stocked? Holling emphasised the need to make sure that point-of-sale material is up to date, ensuring your staff have good product knowledge and reminding them that “they hold the reputation of the company in their hands”.Speaking in his role as chairman of the National Association of Master Bakers (NAMB), Holling said: “We’ve had lots of interest so far, and some encouraging leads. It’s not just about new members, but also about meeting with existing ones and seeing what else they need from us.” He also said there had been a lot of interest in National Craft Bakers’ Week, which the NAMB was promoting on its stand, with aprons, featuring the logo, available to buy. KernPack goes with the flow KernPack unveiled its latest flow-wrapping solution at the Baking Industry Exhibition. The new high speed flow-wrapper Tecnopack FP110 can produce up to 1,000 packs a minute. It is being targeted at the confectio-nery and biscuit industry, said national sales manager, Tony Bradley, and is designed to go into the larger industrial bakeries. The firm, which invited visitors to pre-register for the chance to have a VIP preview of the new equipment, was also promoting the new Tecnopack FP015-Evo, an entry-level flow-wrapper aimed at smaller bakery operations. Bradley said it would suit businesses making the move from manual wrapping to an automated system. RedBlack’s rental offer RedBlack Software launched a new pay-as-you-go version of its CyBake business management software for bakers, called CyBake Core. Aimed at smaller bakery operations, the software is available for £125 a month on a rental contract basis.The core functions of the new software include sales order processing, recipe costing and credit control.”If a smaller baker expands or needs some of CyBake’s more advanced functions, then CyBake Core can be upgraded to their requirements by our technicians,” explained MD Jane Tyler.CyBake Core comes with a single-user contract, and the package including set-up and training, costs £3,500 or £125 a month for a three-year contract. Decorative sparkles Magic Sparkles cake decorations caught many people’s attention. The sparkles come in a huge choice of colours and different size fragments and are completely edible and cuttable. As the name suggests, they are designed to add glitter and glamour to cupcakes, celebration cakes and all types of toppings. Acting on impulse Eurowire Containers launched a point-of-display unit for bakers to show their fresh items in front of the till, alongside snacking products, to improve impulse purchasing. “We can do it to any specification that the customer wants and to any colour to blend in. We can also do dump bins and shelving systems,” said the firm’s Baz Maan. The firm handles 7,000 products, from dishwashers to clothing, linen, storage containers, cutlery everything for day-to-day use in a bakery or café. Dawn shows off product variety Dawn Foods displayed its new frozen ready-to-finish cupcake bases on its stand at Food & Drink Expo co-located with BIE. National account manager Andy Anderson said it was the first showing of this product at an exhibition and it attracted a lot of interest. Two options are available double chocolate in a brown paper case or plain sponge in a gold paper case. Dawn suggests finishing them with its range of frostings, available in vanilla, chocolate, lemon, strawberry, and a new flavour coffee. The firm also introduced a new range of standard tulip muffins at the show. Varieties included very berry with a raspberry filling, chocolate chip, double chocolate, skinny apricot and raspberry, lemon with lemon filling, blueberry, and apricot with apricot filling.Other recent product portfolio additions on the stand included its new range of ’add water only’ flavoured cake mixes, available in lemon, coffee, strawberry and toffee varieties.l Dawn also demonstrated its latest products at Bakery Live (pictured). Hierman Eikemper demonstrated the company’s donut mixes several times a day. Benier displays smart style Benier’s Flexismart oven contains two small rack ovens on top of a deck oven, with a prover below. MD David Marsh told British Baker: “It has been very well received by point-of-sale bakers, because of its versatility in a small footprint. Sveba Dahlen has designed the unit, so you can bake and sell in the same space or have it at the back of the shop.”The ovens feature high-grade insulation and can bake from scratch, giving an even bake, or they can be used for bake-off.”There are 18 racks in total six each in the rack ovens and six on the deck.Marsh added: “The 400×600 deck oven is a full stone-soled bread oven. Together with the under-prover I believe the combination is completely unique.” Elgar Foods gets its fill Elgar Foods, which specialises in making pie, cake, muffin and doughnut fillings plus cheesecake toppings, introduced nut-based mincemeats and fruit fillings. The firm numbers Brakes, Morrisons, Sainsbury’s, Tesco and Greggs among its customers. Elgar’s Adam Day said: “Our high-quality fillings are cold-processed, using complex starch systems allowing the fruits to keep their natural goodness, colour and flavour.”New products include apricot filling, kitchen-style apple and rhubarb, plus minty raspberry and zingy strawberry.last_img read more

Nationwide qualifying leaderboard, live now

first_imgREAD MORE: READ: Paint Scheme Preview: Indianapolis, Eldora READ: Complete coverage from Eldora READ: Memorable moments of the first halfcenter_img Follow Nationwide qualifying from Indy, 12:05 p.m. ET on July 27 READ: Complete coverage from Indianapolislast_img

Watch Chris Robinson and Neal Casal Perform New Songs In Asheville Radio Studio

first_imgYesterday, Chris Robinson and bandmate Neal Casal stopped by Asheville, NC’s ROCK 105.1 ahead of Chris Robinson Brotherhood‘s show at The Orange Peel later that evening. The duo performed a pair of 2016 CRB songs, including “California Hymn” off Anyway You Love, We Know How You Feel (released July 29th) and “Roane County Banjo”, from their most recent studio album If You Lived Here, You Would Be Home By Now in stores now.You can watch video of both songs below courtesy of ROCK 105.1:“California Hymn”:“Roane County Banjo”:Chris Robinson Brotherhood’s new album If You Lived Here, You Would Be Home By Now released last Friday. The band continues their tour tonight at the Jefferson Theater in Charlottesville, VA. For a full list of upcoming dates, head to the band’s website.last_img read more

Microbiomes could hold keys to improving life

first_img In this animation, see an example of how genetically engineered microbes being developed by researchers at the Wyss Institute could detect and treat a wide range of gastrointestinal illnesses and conditions. Credit: Wyss Institute at Harvard UniversityMicrobial life forms — including viruses, bacteria, and fungi — are the most diverse and abundant organisms on earth. They have shaped our evolutionary origins for billions of years and continue to have widespread impact. The UMIC foresees the microbiomes being leveraged through genetic engineering for applications within 10 years.“Microbes are everywhere. Therefore understanding microbiomes, whether they be the ones that live in and on our bodies or the ones in the environment, is essential to understanding life,” said Pamela Silver, a core faculty member at the Wyss Institute for Biologically Inspired Engineering at Harvard University.Silver is also one of the faculty leaders on the Wyss Institute’s Synthetic Biology platform, the Elliot T. and Onie H. Adams Professor of Biochemistry and Systems Biology at Harvard Medical School (HMS), and a founding member of the Department of Systems Biology at HMS.“Understanding how [microbiomes] work might hold the key to advances as diverse as fighting antibiotic resistance and autoimmune diseases, reclaiming ravaged farmland, reducing fertilizer and pesticide use, and converting sunlight into useful chemicals,” said Jeff F. Miller, director of the California NanoSystems Institute and corresponding author of the Science paper.By metabolic processes, microbes synthesize countless different molecules, which through genetic engineering could lead to colonies of microbial “workers” being used for the sustainable synthesis of pharmaceuticals, materials, and chemical commodities. Genetically engineered microbes could also produce biofuels through metabolic processes and be used in the conversion of solar energy into liquid fuel, according to work already underway by Silver at the Wyss Institute and HMS.Microbes also play a vital role in balancing biogeochemical processes, such as removing carbon dioxide from the atmosphere. The interactions between soil, plant roots, and microbes play an important role in plant health and crop yield.Credit: Wyss Institute for Biologically Inspired Engineering at Harvard UniversityFurthermore, the microbiomes in our gastrointestinal tracts regulate wide-ranging physiological, metabolic, immunologic, cognitive, behavioral, and psychiatric traits. Understanding and manipulating human microbiomes could be key to managing physical and mental health. Silver and her team have already begun developing several potential avenues for leveraging gut microbes to improve health. In collaboration with Wyss core faculty member James Collins, Silver has engineered genetically programmed bacterial “reporters” that can detect and record conditions in the gastrointestinal tract. And, working with Donald Ingber, the Wyss Institute’s founding director, and its senior staff scientist Jeffrey Way, Silver is developing a consortia of synthetic microbes that could be used to treat gastrointestinal illness.Her expertise and experience in these emerging areas of synthetic biology have enabled Silver to contribute her thought leadership as a member of the UMIC to how the proposed Unified Microbiome Initiative could integrate focus areas to accelerate microbiome research.“I’m interested in engineering microbes as a way to interrogate their behavior,” said Silver. “The purpose of this unified initiative is to determine what are the big questions we have about the microbiome and what are the specific technologies we need in order to investigate those questions.”Some of the big questions the group hopes to address through the organized coalition include understanding how microbes assemble into communities and what makes them resilient or resistant to perturbation, how genes in the microbiome interact with one another, which genes in the microbiome are associated with which organisms, as well as how we can beneficially harness the microbiomes of humans, animals, plants, and environments.To find the answers to these questions, scientists must first be supported in the development of breakthrough technologies for investigating microbiomes. Specifically, the group recommends development of improved computational methods for analyzing and predicting the vast number of unknown genes and their functions comprising microbiomes; a transition from gene-specific to whole-genome-based analysis through improved genome reference libraries and sequencing methods; development of high-powered imaging methods for visually interrogating communities of microbes down to the individual level; new adaptive modeling systems and data reporting tools; improved genetic engineering techniques for perturbing microbial communities; and novel methods to mimic natural environments for supporting microbiome growth in the laboratory, among others.“Discovery of the existence and importance of the microbiome has provided a new frame of reference for our understanding of health and our environment,” said Ingber, the Judah Folkman Professor of Vascular Biology at HMS and Boston Children’s Hospital. “A nationwide coordinated effort to invest in understanding and leveraging microbiomes could open entirely new frontiers in biotechnology and medicine, and lead to solutions that would not be possible in any other way.”The paper calling for a Unified Microbiome Initiative can be found in the Oct. 30 issue of Science or through an online portal made available by the American Society for Microbiology. <a href=”https://www.youtube.com/watch?v=UCDOxJ04sZg” rel=”nofollow” target=”_blank”> <img src=”https://img.youtube.com/vi/UCDOxJ04sZg/0.jpg” alt=”0″ title=”How To Choose The Correct Channel Type For Your Video Content ” /> </a> Forty-eight scientists from 50 institutions in the U.S. have formed the Unified Microbiome Initiative Consortium (UMIC). The scientists envision a coordinated effort spanning national cross-institutional and cross-governmental agency support with the goal of driving forward cutting-edge microbiome research, enabling breakthrough advances in medicine, ecosystem management, sustainable energy, and production of commodities. Their proposal was published online in the journal Science on Oct. 28.Engineered E. Coli: Diagnostic & Therapeutic Toolslast_img read more

Local Retailers To Limit Store Access

first_imgLAKEWOOD – Some local retailers are limiting the amount of shoppers that can enter their stores, due to the Coronavirus pandemic.Walmart announced that starting Saturday, there will be a limit of no more then 5 shoppers per 1,000 square feet in their stores.In the statement by Walmart headquarters, the superstore said associates will mark a queue at a single-entry door and direct arriving customers.”Associates and signage will remind customers of the importance of social distancing while they’re waiting to enter a store – especially before it opens in the morning,” said the store in a statement. Once a store reaches its capacity, customers will be admitted inside on a “1-out-1-in” basis, explained the company.Wegmans will also be doing something similar. The store says customers will be asked to line up outside the store during busy periods to control the number of people inside. As customers leave, more will be allowed in.Finally, BJ’s in Olean will also be putting in place similar restrictions. No more than 20% of a club’s total capacity will be allowed in the building at any given time. When possible, all members are encouraged to send only one person per household to shop in-club.These policies will be in place until further notice, all stores said. Share:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to email this to a friend (Opens in new window)last_img read more

Megan Hilty & More to Play Cafe Carlyle This Spring

first_img View Comments She’s glowing! And she’s still singing! Broadway and Smash bombshell Megan Hilty, who recently announced that she and hubby Brian Gallagher are expecting their first child, will join an impressive lineup of talent appearing at the legendary Café Carlyle this spring. Hilty will play at the swanky New York Hotel for a two-week engagement from May 27 through June 7. Audiences can expect her to perform numbers from Smash, as well as American Songbook and jazz standards. Among the additional performers scheduled to play the hotspot this season are Broadway legend Tommy Tune, Emmy winner Lucie Arnaz, Alexa Ray Joel, The Sopranos’ Dominic Chianese, Grammy winner Steve Tyrell and Carlyle audience favorites Buster Poindexter and Woody Allen. Star Filescenter_img Hilty most recently appeared on NBC’s Sean Saves the World. Prior to that, she portrayed Marilyn Monroe hopeful Ivy Lynn on the Broadway-themed NBC series Smash. She has appeared on the Great White Way in 9 to 5 as Doralee and in Wicked as Glinda and also starred in the Encores! production of Gentlemen Prefer Blondes. Megan Hiltylast_img read more

Fed survey reveals tightening lending standards, weak demand

first_imgThe Federal Reserve’s second-quarter senior loan officer opinion survey (SLOOS) revealed banks tightened standards and saw weaker demand for loans to consumers as the coronavirus pandemic continued.“Banks tightened lending standards broadly in the second quarter,” said NAFCU Chief Economist and Vice President of Research Curt Long. “The Federal Reserve is estimating that consumer loans outstanding at commercial banks shrunk by an annualized 17 percent in the second quarter.“Given how much banks are curtailing credit provision, the NCUA should provide credit unions with more capital relief, which will allow them to step into the gap created by bank retrenchment,” Long added.During the second quarter, major net shares of banks reported tightened standards and a drop in demand for commercial and industrial loans from firms of all sizes, and across all three major commercial real estate loan categories. continue reading » ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more