There were bemusing bakery goings-on at the Royal Courts of Justice last week, when embattled ex-Beatle Paul McCartney bizarrely turned up for his divorce hearing with Heather Mills, clutching a Village Bakery oven glove. So why the mitt? Apparently he uses it to keep his papers safe. When BB got hold of Village Bakery MD Michael Bell on Friday afternoon, the Currant Bun (The Sun) had already been in touch. Clearly already having got his tabloid patois down pat, the tickled bakery owner commented: “I’m not sure whether it was just because she [Mills] was too hot to handle. Or was it just because the gloves were off?”
First-year students at the University of Georgia are learning about chicken by learning everything from where it comes from and how it is processed, down to what impacts it’s tenderness and how to make it tasty.Casey Ritz and Brian Kiepper, both professors and UGA Extension poultry scientists in the College of Agricultural and Environmental Sciences, teach “Chicken Que: Science Behind the Grill.” The class is one of over 300 UGA First Year Odyssey seminars designed to introduce students to the academic life in a small class environment. Learning about Georgia’s no. 1 ag commodity“One of my original objectives was to teach students some of the truths and myths about the poultry industry and chicken meat in general,” Ritz said.The nine-week class meets weekly for two hours at the UGA Poultry Research Center in Athens. Students begin by learning the importance of grill safety and proper grilling techniques.The students learn where different spices come from and the difference between a seasoning, which brings out natural tastes, and a flavoring, which can change the taste of the meat entirely. To emphasize this difference, the students are given 10 different types of spice blends to taste. They then have to note the predominant flavors and the area of the world it came from. This activity resulted in a mixture of pleasing and disapproving facial expressions.The UGA students also learn about the different types and sizes of peppers. Some students in the most recent class were leery to try the peppers after learning a habanero pepper and a bell pepper can be the same color. “Don’t be afraid of a little kick,” Ritz said.Dark and white meatWorking in groups, they prepare white and dark meat chicken for grilling. Ritz allows the students to determine how much of each flavor to use. Half of the flavored meat is baked while the other half is grilled. The students then sample the meat and discuss the difference in taste and texture between the two cooking methods. Kathryn Craw, a first-year UGA student from Augusta, Ga., described the class as one-of-a-kind. With no prior cooking experience, Craw plans to use what she learns in her home kitchen. “I’m going to tell my mom that I’m going to cook dinner from now on,” she said.In the chicken-focused class, UGA ag school professors also teach about muscle chemistry and brines versus marinades. And for a final project, students create their own original recipe, which includes a surprise ingredient Ritz provides each student individually. The surprise ingredients include grape jelly, root beer, chili oil and Chinese 5-spice mix. Students prepare and grill chicken using their original recipes and one additional recipe of their choice before presenting the final product to a taste panel of judges. This semester’s judges tried 30 different combinations and selected two winners who received a 2014 first-year odyssey grill master trophy. Rewarded for their culinary skills“Our taste panel has eaten a lot of chicken so they know what’s good and what’s not,” Ritz said.One of this semester’s champions was Tuan Pham, a first-year student from Homer, Ga. He was awarded the original recipe champion for incorporating waffles into his recipe. However, Trent Perry, a first-year student from Dunwoody, Ga., received a few more points and the grand champion title for skillfully adding peanuts to his recipe. The instructors credit the popularity of the class to the team-teaching concept and the student interaction component. “What better way to get to know somebody than to sit down and eat [with them]?” he said.To learn more about UGA First Year Odyssey seminars, see fyo.uga.edu. For more on the UGA poultry science undergraduate program, go to www.caes.uga.edu/departments/poultry.
The suspect was detained in the custodial cell of the Passi City police station, facing charges./PN Responding policemen recovered from Silveo a .45-caliber pistol loaded with three live bullets. ILOILO City – A man who as complained of firing a gun at the Land and Transportation Office (LTO) in Barangay Bacuranan, Passi City, Iloilo was arrested by policemen. LTO-Passi City chief Elsa Castanos complained to the police that Silveo fired at their agency around 8:20 p.m. on July 30. The 65-year-old Rodrigo Silveo was an employee of the city’s local government unit, police said.
Rosie Fisher, age 81 of Batesville, died Sunday, March 10, 2019 at her home. Born November 19, 1937 in Batesville, she is the daughter of Elizabeth (Nee: Schroeder) and Joseph “Jack” Zimmerman. She married William Fisher September 6, 1958 at St. Louis Church. She would become the parish secretary for the church, retiring in 2002 after nearly 30 years.Bill and Rosie enjoyed traveling. While a trip to Alaska was memorable, they looked forward to the yearly family vacation where kids and grandkids would join them at a destination that was usually a beach location. Although Rosie began married life as “a horrible cook” according to Bill, he was quick to point out that she became self taught and developed into an excellent one whose lasagna and beef stroganoff will be sorely missed. She was always willing to volunteer her time and was a long time member of a monthly card club made up of her childhood friends. Her beloved dog Snuggles will miss her as will her grandchildren, who she dearly loved having around.Rosie is survived by her husband Bill; daughters Sandra Greenwell of Tucson, Arizona, Amy Jennings of Ft. Wayne, Indiana; son Timothy Fisher of Morrow, Ohio; sister Louise Wells of Cincinnati; brother Joseph Zimmermen of Batesville and four grandchildren. In addition to her parents, she is also preceded in death by sisters Jean Goodwin, Betty Reisinger and brother Harry (Slim) Zimmerman.Visitation is Friday, March 15th, from 4 – 7 p.m. at the Weigel Funeral Home with a rosary service at 4 p.m. Funeral services are 10 a.m. Saturday March 16th at St. Louis Church with Rev. Bill Farris O.F.M. officiating followed by burial in the church cemetery. The family requests memorials to the Srs. of St. Francis Convent in Oldenburg or Margaret Mary Health Foundation Hospice. For online condolences go to www.weigelfh.com.
The statement, which carries her signature and was signed under penalty of perjury, was submitted in federal court on Monday.It echoes past public statements that Clinton has made in the last few months regarding her private email account.In the statement, she also declares that 55,000 pages of emails were turned over to the State Department last December.The declaration was made as part of a lawsuit filed by the conservative group Judicial Watch, which had sued for records related to Clinton’s tenure as secretary of state.