Howard Lake | 7 March 2012 | News AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis Over 500 race up the Gherkin to fundraise for ChildLine More than 500 ‘Gherkineers’ climbed the 1,037 steps to the 38th floor of London’s ‘Gherkin‘ building at the weekend to raise funds for ChildLine.The Gherkineers competed in ‘Step Change’ as individuals or in teams of four to achieve the fastest time up the distinctive City of London building. They included television presenter Anna Williamson, a team of firefighters in full kit, and, for after the introduction of a family slot, children over the age of eight racing alongside their parents.This is the third year that ‘Step Change’ has been staged, and ChildLine, which is marking its 25th anniversary year, expects it to raise £200,000.The event was made possible with the help of 30 St Mary Axe, Everything Everywhere, Langland Advertising, Searcy’s, Snapp and The Sterling Bar.www.childline.org.uk 21 total views, 1 views today AddThis Sharing ButtonsShare to TwitterTwitterShare to FacebookFacebookShare to LinkedInLinkedInShare to EmailEmailShare to WhatsAppWhatsAppShare to MessengerMessengerShare to MoreAddThis Tagged with: Events About Howard Lake Howard Lake is a digital fundraising entrepreneur. Publisher of UK Fundraising, the world’s first web resource for professional fundraisers, since 1994. Trainer and consultant in digital fundraising. Founder of Fundraising Camp and co-founder of GoodJobs.org.uk. Researching massive growth in giving.
Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.In the intervening time, plants have moved to the center of many diners’ plates, as individuals recognize the health and environmental benefits of making fruits, vegetables, beans, grains, nuts and seeds the greatest focus of their daily meals.At Harvard, while the number of students who identify as vegan or vegetarian hasn’t changed much, more forgo meat as a core component of every meal. In a recent satisfaction survey, 57 percent of student respondents noted it was very important to them to eat healthy, with another 38 percent saying it was somewhat important. At the center of their definition are lean proteins, whole grains and vegetables.“This training gives our chefs a chance to reframe their thinking,” says David Davidson, managing director of HUDS. “Many of them were classically trained in a style where meat was the center of the plate and the core, defining flavor. Forward Food gives them an opportunity to explore new recipes, techniques and ingredients.”“In January of 2015, HUDS asked us if we did kitchen-based training programs,” said Ken Botts, director of Food and nutrition for the Humane Society of the United States. “I said yes, but the truth was we hadn’t ever done a formal program. We created it here, and since that first program we’ve done more than 160 culinary workshops, training more than 2,400 professionals, across the United States, and just recently extending to Canada, Europe, and South America.”“We’ve been doing a great deal of work making plants a more prominent feature on our menu,” notes Martin Breslin, HUDS’ director for Culinary Operations. “This past year, we added a dedicated plant protein dish at every lunch and dinner. By the end of the school year, we’d served almost 47,000 pounds more plant proteins than the year before. We’ve altered the ratio of meat to vegetables in countless dishes, and created stations where students can really tailor a dish’s contents to make meat a condiment, rather than a feature.”Botts notes, “It’s invaluable to us to work with food service teams like Harvard’s. They are on the front line, responding to student tastes, but also shaping the way they’ll view and consume food moving forward. What happens in a campus dining hall can alter an individual’s approach to food for the rest of their lives, and we’re thrilled to contribute to the knowledge base that will help guide that toward a more sustainable future.”“It’s awesome to watch our team embrace new ways of thinking,” says Davidson. “They’re tasting these new recipes and they’re excited by the possibilities. They’re energized by the work.” Read Full Story
Batesville, IN—Margaret Mary Health is proactively monitoring the COVID-19 pandemic. While we still do not have any confirmed cases of COVID-19 in our service area, we always prioritize the best interests of our community. That’s why we are taking precautions and adding the following advanced visitor restrictions:Access points at the Main Campus will be restricted; patients and visitors will only be able to enter through the main lobby, ER and Women’s Imaging.No visitors under the age of 18 will be permitted.The hospital will begin screening visitors for respiratory symptoms (i.e. cough, shortness of breath, fever, possible exposure).Non-essential vendors (including drug reps) will not be allowed access at any MMH facility.High school mentorship programs will be suspended for the rest of the semester.The use of the café will be limited to team members, patients and visitors of patients.The volunteer program will be temporarily suspended.All MMH-sponsored community classes and support groups will be suspended through May 1 and will be reassessed at that point in time.For the latest updates, visit us online at mmhealth.org or follow us on Facebook and Instagram.