Category: wngqcsqi

Reuters photographer begins second year in US military detention

first_img Reporters Without Borders condemns the continuing American refusal to release Reuters photographer Ibrahim Jassam, who today begins his second year of detention by the US military in Iraq although he has never been formally charged. Jassam is currently the only journalist held in Iraq by the US forces.“The US military has insisted on detaining Jassam for the past year although it is withdrawing from the major cities and handing over to the Iraqi authorities,” Reporters Without Borders said. “Acquitted by the Iraqi judicial system, he is being held without charge illegally. He must be freed without delay.”Jassam was arrested by US and Iraqi soldiers in the south Baghdad district of Mahmoudiyah on 1 September 2008. The Iraqi central criminal court ruled on 30 November that he had no case to answer and ordered his released. Nonetheless, he is still being held in Buki prison in Basra, 550 km south of Baghdad.One of his sisters told Reporters Without Borders she was concerned about his psychological condition. “He was tired and depressed during our last visit,” she said. “It is time he was released.”Reporters Without Borders has written several times to Gen. Raymond T. Odierno, the commander of the US military forces in Iraq, requesting Jassam’s release without ever receiving a reply. In its letter of 4 March, the press freedom organisation wrote: “The new US president has just announced the withdrawal of US combat troops within 16 months, thereby confirming a complete transfer of sovereignty to the Iraqi authorities. It is now incomprehensible that the US forces should continue to defy an Iraqi court order.” RSF_en February 15, 2021 Find out more News RSF’s 2020 Round-up: 50 journalists killed, two-thirds in countries “at peace” IraqMiddle East – North Africa IraqMiddle East – North Africa Receive email alerts Follow the news on Iraq Help by sharing this information Newscenter_img News Organisation Iraq : Wave of arrests of journalists covering protests in Iraqi Kurdistan News Three jailed reporters charged with “undermining national security” December 28, 2020 Find out more September 2, 2009 – Updated on January 20, 2016 Reuters photographer begins second year in US military detention to go further December 16, 2020 Find out morelast_img read more

No injuries reported after device explodes in Derry

first_img WhatsApp Dail hears questions over design, funding and operation of Mica redress scheme Twitter Pinterest Google+ Google+ Facebook Previous articleRacing resumes at North West 200Next articleSoccer – Derry held by Wanderers News Highland By News Highland – May 21, 2011 Pinterest Facebook Dail to vote later on extending emergency Covid powers center_img PSNI and Gardai urged to investigate Adams’ claims he sheltered on-the-run suspect in Donegal Twitter WhatsApp HSE warns of ‘widespread cancellations’ of appointments next week RELATED ARTICLESMORE FROM AUTHOR No injuries reported after device explodes in Derry The PSNI says there’s been an explosion at Shipquay Street in Derry, there are  no reports of any injuries or damage.Earlier, the area had been evacuated along with Ferryquay Street, Butcher Street and Bishop Street after an alert began in the Diamond area in the city centre.In a statement issued a short time ago, Sinn Féin Councillor Gerry MacLochlainn condemned the incident.He said those who planted this bomb need to tell the people of Derry how it will contribute to bringing about the new Ireland Republicans are striving for.”The attack on a building society will not affect the global financial institutions nor the constitutional position of the North of Ireland but will seriously jeopardise jobs in the local economy.  Not only are the jobs in the local branch now at risk but we will also have an effect on the tourism industry with people feeling Derry is unsafe to travel to.”The city centre will now be closed for the rest of the day on what is the busiest shopping day of the week and the only people being disrupted by this attack are the citizens of this city.”Thankfully this was a small device and no injuries and no serious damage was caused and the people who carried out the attack need to realise that they have been rejected by the Republican community and should desist immediately Man arrested in Derry on suspicion of drugs and criminal property offences released News Man arrested on suspicion of drugs and criminal property offences in Derrylast_img read more

Woman’s head, torso found near creek days after a dog found other remains: Coroner

first_imgSeneca Police Department(SENECA, S.C.) — Authorities in South Carolina are seeking to identify a woman whose remains they are finding piece by piece, according to officials.The first set of remains, a right pelvic bone and a right femur, were found on June 17 after a dog discovered them and brought them to a home on Asbury Drive in Seneca, Oconee County Coroner Karl Addis told ABC News via email. Two days later, additional remains were discovered in a creek close to the home, according to a press release from the coroner’s office.On Monday, a head and upper torso were found after a team of 35 searchers combed through another tributary creek off Beech Drive in Seneca, according to a press release from the Seneca Police Department. The remains are in an advanced state of decomposition and are presumed to be associated with the body parts that were found last week, Addis said.Authorities believe the remains belong to a white woman about 5-foot-1 to 5-foot-7 in height and who was about 25 to 45 years old when she died, according to the coroner’s office.The woman likely died between a few months to a year ago, Addis said.An autopsy will be conducted on Thursday, and DNA will be collected and compared to any known missing persons from Oconee County, according to the coroner’s office.Authorities are asking residents who live nearby to report anything suspicious they have seen or observed.Additional information was not immediately available, authorities said. Copyright © 2019, ABC Radio. All rights reserved.last_img read more

Works innovation gains popularity in tough market

first_imgWorks innovation gains popularity in tough marketOn 19 Nov 2002 in Personnel Today Previous Article Next Article Comments are closed. Related posts:No related photos. Innovation has become increasingly important to organisations as they try togain a competitive edge during the continuing economic downturn. Research by Accenture and the Talent Foundation reveals that almosttwo-thirds of organisations report that innovation has moved up the agenda. More than 50 per cent of respondents claim it is difficult to driveinnovation, however, due to lack of time, 38 per cent fear of risk taking and33 per cent lack of money as an obstacle. Innovation – A Way of Being identifies five critical catalysts which combineto create a positive impact on the bottom line. Peter Cheese, managing partner of Accenture’s human performance line, said:”Performance management, leadership development and knowledge-sharing arekey to innovation and will be strongly supported by more enlightened HRdepartments.” Organisations must empower their people and provide the right environmentwhere people have the freedom to express their ideas, work together to developthem and are rewarded for them. www.accenture.comVital steps to fostering greater innovation1. Staff are aware of their organisation’s goals and believethey can play a part in achieving them2. Teams and groups contain a wide and creative mix of skills,experiences, backgrounds and ideas3. Relationships are strong and trusting, and are activelyencouraged and supported within and across teams and functions4. Doors and minds are open. Everyone in the organisation hasaccess to resources, time and decision-makers5. Commitment to innovation runs right through the organisationand is built into processes and leadership stylelast_img read more

Profits come to a standstill within Savills’ UK business, its latest results reveal

first_imgHome » News » Agencies & People » Profits come to a standstill within Savills’ UK business, its latest results reveal previous nextAgencies & PeopleProfits come to a standstill within Savills’ UK business, its latest results revealThe £1.76 billion global company says political uncertainty is impacting its operations all over the world and has warned of a bumpy ride during 2019.Nigel Lewis15th March 201901,330 Views Savills has released its preliminary results for 2018 revealing an increase in revenues for its UK residential operation of 2% to £131.5 million, created mainly by gaining market share off competitors in “challenging conditions”.But profits within the overall UK business have come to a standstill compared to the first six months of 2018, when it reported an increase of 17%.Its UK business has been spending hard, including the purchase of Broadgate Estates’ lettings portfolio from British Land, a property agency in Guernsey called Martel Maides, Currell in East London and Porta, a planning and development consultancy. It also invested £20 million in Yopa last year through its tech investment arm.Savills says within its ‘second-hand’ residential property sales division exchanges increased by 1% last year including a 4% increase within the difficult prime central London market, and a 2% increase within its New Homes operation.The agency also reveals that transactions for homes worth more than £15 million increased by 43% year-on-year, although this has to be taken with a pinch of salt given the tiny numbers involved.Political uncertaintiesCommenting on its overall global performance, recently-appointed CEO Mark Ridley (below) says: “We have made a solid start to 2019; however, the year ahead is overshadowed by macro-economic and political uncertainties across the world.“It is difficult accurately to predict the impact of these issues on corporate expansionary activity and investor demand for real estate.“At this stage, we expect to see declines in transaction volumes in a number of markets and growth in our less transactional business lines; accordingly we retain our expectations for the Group’s performance in 2019.”At group level, Savills’ turnover increased by 10% to £1.76 billion and profits by 2% to £143.7 million. Mark Ridley Savills March 15, 2019Nigel LewisWhat’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

Gov. Holcomb Appoints New State Personnel Department Director

first_imgINDIANAPOLIS – Indiana Governor Eric J. Holcomb today announcement that Indiana State Personnel Department (INSPD) Interim-Director Britni Saunders will become INSPD Director effective Sept. 11, 2017. Saunders replaces Brandye Hendrickson, who left the department in July to become deputy administrator with the Federal Highway Administration.“Britni is an experienced and dedicated public servant who will continue to lead the State Personnel Department well,” Gov. Holcomb said. “We’re excited to welcome her to the team.”Britni Saunders joined the State of Indiana at the Indiana Department of Transportation (INDOT) in 2013 as the director of the Local Public Agency Training Program and has since held progressively responsible positions in the area of Talent Management/Human Resources—including the director of talent management at INDOT, deputy director of talent management at INSPD and, most recently, interim director of INSPD.“Britni’s human relations experience in the public and private sectors connects the delivery of outstanding customer service through a culture of engaged, talented employees,” said Blair Milo, Indiana’s secretary of career connections and talent. “Her leadership will ensure Indiana’s State Personnel Department is at the forefront of guaranteeing Hoosiers receive outstanding government service at the best taxpayer value.”Prior to working for the state, Saunders served 10 years with Starbucks Coffee Company in various management roles within high-volume, multi-unit operations. Additionally, she was membership and networking lead and employee engagement counsel to the corporate U.S. vice president for the Women’s Development Network.Britni Saunders is a Society for Human Resource Management (SHRM) Certified Professional and serves as a committee chairwoman for the Indianapolis-based, non-profit College Mentors for Kids.FacebookTwitterCopy LinkEmailSharelast_img read more

Wake up to the morning trade

first_imgIt started with a few well-known chains offering breakfast muffins and pastries. But getting creative with breakfast can be a way to keep your cash tills ringing all day long. So whether it’s savoury muffins made with cheese and courgettes, or a stock of homemade jam to accompany your fresh buttered toast, the breakfast trade can be a great way to keep your customers coming back for more.”Breakfast is now spreading far and wide in terms of eating out,” says Mintel’s catering analyst Helen Spicer, whose report on breakfast catering last year showed it to be a growth industry.”With the nation’s healthy eating fixation renewing old mantras such as ’breakfast is the most important meal of the day’, the meal has been garnering renewed importance both in- and out-of-home. A wide number of eating-out outlets are now trying to jump on the breakfast bandwagon, either by building on an already-established good food reputation or as part of a wider move into catering.”Well-publicised operators moving in this direction include brands such as the pub operator Wetherspoon, coffee shops or even a more niche revival of juice bars in high-footfall urban areas,” she adds.While the outlook was rosy a year ago, the predicted downturn in eating out due to the struggling economy has yet to fully materialise. She points to anecdotal evidence that consumers would rather cut down on the basics, such as the grocery shop, than necessarily on those eating out ’lifestyle’ occasions. “Eating out has been mostly resilient during the credit crunch because it taps into all-day dining, which is still a huge trend; while people will cut back to a certain extent, they’re reluctant to cut back too much.” Nevertheless, the tightening purse strings mean that when it comes to breakfast catering or a lunchtime sandwich, consumers are becoming aware where they can cut back and ranges need to adapt. “Consumers won’t necessarily spend a fiver in Pret every day – but they want options and more and more flexibility in what they can pick up,” she says.Sandwich chain Pret A Manger’s ability to attract customers in for coffee in the morning has been the key to its breakfast trade.”It should stand us in good stead and really started with our coffees,” says Simon Hargraves, Pret’s director of food and communications. “They always had a popular following, particularly now there’s a trend for people to grab a coffee on their way to work. The majority of our breakfast trade happens around the counter, so people buy their coffee and then pick up something else to go with it.”== Capitalise on grab-and-go ==It is precisely this grab-and-go trend that bakery retailers and sandwich shops should really be capitalising on, particularly when the market for handheld snacks is growing rapidly, and consumers are increasingly expecting food that can fit easily into their busy lives.In fact, according to Mintel, not only does half the population count themselves out of the eat-out breakfast market, but the proliferation of the bacon-and-eggs option shows how woefully behind the times many caterers are when it comes to breakfast options.With the nation more aware of health issues than ever before, people are looking not only for fast options, but also for those that reflect a better nutritional balance. For Pret, this issue is so key to its success that a dedicated nutritionist works with the company on all new products, and has helped it develop a breakfast range that offers both a handy version of the English breakfast, but also healthy yoghurt pot and fruit options.”We have ham and cheese croissants, for example, and egg and bacon breakfast baguettes,” explains Hargraves. “But we also have our granola yoghurt pots, which are made fresh every morning. We don’t believe in having thin, low-fat options – we’d prefer to have smaller amounts of foods that have fat in their proper quantities, so it’s 4% fat yoghurt.”One baker that agrees with Pret’s dedication to quality, not quantity, is Baker & Spice, whose remit is to provide similar offerings to other establishments of a quality that is “of a different planet”.Its breakfast offerings include real-butter croissants made with liquid chocolate, cinnamon buns, a brioche range, organic mueslis, granola, and high-quality jams. And while the products carry a price tag to match the cost of ingredients, managing director Gayle Mejia believes customers are willing to pay more for quality items that they can eat on their way to the office.”We have people come in to buy food for breakfast who would probably not sit down to a meal here,” says Mejia. “But they come in every day – it’s not just a once-a-week treat. And they do that because people now want their food to be made from good-quality ingredients.”So if it’s the weekday crowd on whom you are setting your sights, come 8am, keep grab-and-go in mind, but don’t be afraid of quality. And for outlets that are ill-sited to take advantage of the commuter run, there is also the option of supplying other cafés and restaurants with their morning goods.”Smaller bakeries should really look at supplying local cafés with morning pastries and the like because if they don’t, a larger trader will come along and do it for them,” says bakery consultant Paul Merry. “But if a baker catches on to these wholesale openings, it could be a good market for them.”Ultimately, however, while the breakfast trade is a growing option, there are still hurdles to overcome – not least a reluctance among some consumers to have a morning meal at all.”Despite recent innovation and advances, there is clearly a way to go, considering our consumer research has found that 52% of respondents have not eaten breakfast out-of-home in the previous three months,” states a Mintel report.More worryingly, it was found that 12% of respondents never eat breakfast at all, despite health advice and increases in both retail options and outlets offering breakfast catering.For Pret A Manger, the main solution to this has been to go all-out for tasty options on the menu, but it has also put a lot of work into serving its croissants range warm – a killer move in the cold winter months.”We spent two-and-a-half years developing our ’croissanterie’,” says Hargraves. “It keeps the croissants warm, but also moist – the managers fill it up with water every morning.”For Mintel, appealing to the morning trade is also about customising your options to fit consumer needs. “What does seem to be rather consistent across both the eating-out market as a whole and breakfast catering more specifically, is the need for options to customise the offer,” says Mintel’s Spicer.”From swapping toast for hash browns in a full English to getting wheat-free toast or a fresh, made-to-order smoothie, consumers are not only getting more demanding in what they want, but operators also seem more willing to give it to them.”Gw—-=== Who breakfasts out of home? ===One in 10 people eat breakfast out of home once a weekIn a survey on the frequency of eating breakfast out of home, conducted in March 2007, 2,029 adults aged 15-plus were asked the following question:”Thinking about eating breakfast in the UK but not at home, which, if any, of the following best describes how often you have eaten breakfast away from home in the last 3 months? Choose one only.”These were the results: All %Once a week or more 10About once a fortnight 3About once a month 7Less often than once a month 14Haven’t eaten breakfast outside the home in the last three months 52Never eat breakfast 12Don’t know 2Source: GfK NOP/Mintellast_img read more

Student athlete at John Glenn tests positive for COVID-19

first_img Twitter Student athlete at John Glenn tests positive for COVID-19 Facebook Twitter By Tommie Lee – July 20, 2020 0 209 WhatsApp Previous articleLagrange officials to consider zoning for new commercial dog breeding facilityNext articleNotre Dame Football reports a second positive COVID-19 test Tommie Lee Facebook (Photo supplied/John Glenn High School) A member of John Glenn’s High School football program has tested positive for the coronavirus.The school was notified of the diagnosis on Sunday, and told parents that the athlete was last on campus July 8th and practices have been put on hold for this week.WSBT reports that everyone who had contact with the student has been asked to self-isolate for 14 days. Everyone who had direct contact with him has been directly notified by contact tracers. Google+ CoronavirusIndianaLocalNewsSouth Bend Market WhatsApp Google+ Pinterest Pinterestlast_img read more

Innovation in the arts

first_img <a href=”https://www.youtube.com/watch?v=Jri0dy_7qN8″ rel=”nofollow” target=”_blank”> <img src=”https://img.youtube.com/vi/Jri0dy_7qN8/0.jpg” alt=”0″ title=”How To Choose The Correct Channel Type For Your Video Content ” /> </a> A crowd of Harvard faculty members and alumni judges watched intently Thursday as a College student, a Loeb fellow, and three students in the Graduate School of Design declared that the days of art being confined to galleries, centers, and opera houses were over.Instead, they said, they see the potential for cities’ public spaces to be transformed into performance spaces, contending that the challenge lies in connecting with the millions of people who attend and appreciate citywide events and festivals. This vision is what captivated the judges and landed the group $30,000 and the grand prize in the Deans’ Cultural Entrepreneurship Challenge.“We operate in a world in which the arts have to prove their economic viability and be sustainable other than relying on government funding,” Loeb Fellow Helen Marriage said. “We need to be able to connect with this younger, diverse audience.”She joined teammates Judy Fulton, Hokan Wong, and Wes Thomas, all of the Graduate School of Design, and Lucy Cheng ’17, as well as nine other finalist teams at the challenge’s inaugural demo day. Striving to find “art for the urban art explorer,” the online platform called Musey helps people find art in their vicinity, learn more about the artists, and even donate to projects, replacing the traditional busker’s empty hat with an app. “This is a huge vote of confidence and encouragement,” Fulton said of the award. “We were going to go ahead with it whether we won or not, but there’s so much more momentum. Now we know we can probably work on it for a full year. It’s amazing.”Sponsored by deans across the University and hosted by the i-lab, the competition challenged teams to spark innovations across the fields of music, visual arts, and performance.The three runners-up, who each took home $15,000 awards, were Midas Touch, which uses 3-D printing technology to make paintings an accessible, tactile art form for the visually impaired; Culturally, an online social discovery and engagement ecosystem for the arts; and Music+1, a mobile app that provides adaptive orchestral accompaniment in real time to musicians.Mukti Khaire, associate professor of business administration at Harvard Business School (HBS), said that in developing their projects, the students became a defining force for cultural entrepreneurship, an emerging business discipline.“We’re at a moment in time when new ways of thinking about business and culture can have a profound impact on society,” said Khaire, who encouraged the deans and Harvard’s artistic partners to create the challenge. “The arts are essential to civil society, and if artists and artistic organizations are to thrive, we have to think about new models. The ideas the students have presented as part of the challenge are a significant step in the right direction.”Announced in the fall and supported by the Office of the President as well as friends and alumni of Harvard, the challenge celebrates artistic and entrepreneurial visions, and grows out of an interdisciplinary partnership among HBS, the Division of Arts and Humanities in the Faculty of Arts and Sciences (FAS), and the Silk Road Project under the leadership of Yo-Yo Ma ’76.The inaugural challenge attracted entries from 70 teams across 13 Harvard Schools.The three runners-up each took home $15,000 awards. One of the winning teams developed Midas Touch, which uses 3-D printing technology to make paintings an accessible, tactile art form for the visually impaired.The event mirrors its sister project, the Deans’ Health and Life Sciences Challenge, in asking students to develop solutions to some of the world’s greatest social issues by disrupting traditional business markets. The Deans’ Health and Life Sciences Challenge will announce its own winner and runners-up later this month.HBS Dean Nitin Nohria, who presented the awards along with his co-chair, FAS Dean Diana Sorensen, commented on how the challenge broke down boundaries.“Who would have thought, for example, that the two of us would be working together on an endeavor of this kind?” he said to Sorenson. “To my mind, that’s what this venture is about: making unexpected connections and enabling remarkable things.  In many ways, that’s the spirit of the i-lab.”Located at the frontier of Harvard’s Allston campus, the i-lab is Harvard’s newest home for entrepreneurial activity, helping students to achieve their innovative and entrepreneurial dreams. Earlier this year, the i-lab hosted three workshops supporting students in formulating their challenge proposals. The finalists were awarded tailored programming, expert mentoring, and a $5,000 grant to polish their proposals.“Many of the problems we are facing today are interdisciplinary in nature. These teams have leveraged their passions, talents, and learning from all corners of the University to meet these challenges head on,” said Gordon Jones, managing director of the i-lab. “The i-lab and Harvard are uniquely positioned to build on students’ skill sets as they tackle big problems and offer big solutions.”last_img read more

Waste-Free Wednesdays’ improves steadily

first_imgFor a second year in a row, Waste-Free Wednesdays have challenged students to eat and drink consciously in the dining hall during the month of November. The challenge, organized and directed by senior Elizabeth Davis, reduced monthly waste by more than half last year, and similar success was found this year. Davis said the project met its primary goals. “We had a two-fold goal: to decrease the amount of liquid and food waste, of course, but also to increase awareness of how much we were wasting,” Davis said. The challenge was created through a partnership through the Office of Sustainability, Food Services and the GreeND Club. Students with no leftover food or drink on their trays were given raffle tickets, which could be entered into a drawing for 100 free Flex Points. “The partnership between the three groups allowed there to be a student arm collaborating with the administrative aspect as well,” she said. Analysis of the typical student eating patterns showed that at the beginning of the year, the average patron of South Dining Hall wasted 6.01 ounces of food per meal. The November data revealed that this number has fallen to 5.11 ounces — a 15 percent decrease. North Dining Hall increased its waste slightly during the challenge, going from 3.27 ounces to 3.34 ounces wasted. Combined, the campus decreased from 4.26 to 4.23 ounces wasted per person per meal. “We did pretty well, since the recorded total number of people who didn’t waste in both dining halls was 949,” Davis said. “The exciting thing is, if we maintain this level of reduction, we’ll be saving 67,500 pounds of food per year in South Dining Hall.” Davis said some of the reduction could be attributed to the smaller trays now used in South Dining Hall, but that the project’s work to increase awareness was also a definite success. “It’s so easy to just take more food than you need when you’re going through the dining hall,” Davis said. “If people kept the project’s idea in the back of their minds, we could save an unbelievable amount of food.” Sophomore Tim Bontrager was named winner of the raffle Wednesday and was awarded the 100 Flex Points. Davis said one common misconception about dining hall waste blames Food Services for the waste problems, claiming the organization makes too much food and disposes of it after each meal. However, Davis said, leftover cooked food is donated to two local homeless shelters and not added to the wasted food total. While the University is very conscious of food disposal, little can be done with the leftovers that students leave on their trays, and by addressing this issue, the Waste-Free project solves a different aspect of the dining hall sustainability problem, she said. “We really wanted to create a positive image for the whole thing, instead of making people feel reprimanded for wasting,” Davis said. “If we can continue this trend, we can make a big difference.”last_img read more