Japan Maritime Self-Defense Force destroyer helicopter ship JS Ise (DDH 182) departs Pearl Harbor, Hawaii, to begin the at-sea phase of the Rim of the Pacific (RIMPAC) exercise, July 10, 2018. Twenty-five nations, 46 ships, five submarines, about 200 aircraft, and 25,000 personnel are participating in RIMPAC from June 27 to Aug. 2 in and around the Hawaiian Islands and Southern California. The worldâs largest international maritime exercise, RIMPAC provides a unique training opportunity while fostering and sustaining cooperative relationships among participants critical to ensuring the safety of sea lanes and security of the worldâs oceans. RIMPAC 2018 is the 26th exercise in the series that began in 1971. (U.S. Navy photo by Mass Communication Specialist 1st Class Jimmie Crockett)

www.dvidshub.net

Klick Link For Read Online Or Download The Humorless Ladies of Border Control: Touring the Punk Underground from Belgrade to Ulaanbaatar Book : bit.ly/2hu4UlW

Synopsis

In 2009, musician Franz Nicolay left his job in the Hold Steady, aka “the world’s greatest bar band.†Over the next five years, he crossed the world with a guitar in one hand, a banjo in the other, and an accordion on his back, playing the anarcho-leftist squats and DIY spaces of the punk rock diaspora. He meets Polish artists nostalgic for their revolutionary days, Mongolian neo-Nazis in full SS regalia, and a gay expat in Ulaanbaatar who needs an armed escort between his home and his job. The Russian punk scene is thrust onto the international stage with the furor surrounding the arrest of the group Pussy Riot, and Ukrainians find themselves in the midst of a revolution and then a full-blown war. While engaging with the works of literary predecessors from Rebecca West to Chekhov and the nineteenth-c

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

My photo friend, Greg Berger was in the area today. We photographed in downtown Knoxville (Market Square, Gay St, Old City and World’s Fair Park)

 

World’s Fair Park

Knoxville, Tennessee

Tuesday, November 6th, 2018

 

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The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

 

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

PACIFIC OCEAN (Oct. 28, 2016) An F-35B Lightning II aircraft lands for the first time on the flight deck of amphibious assault ship USS America (LHA 6). The F-35B short takeoff/vertical landing (STOVL) variant is the worldâs first supersonic STOVL stealth aircraft. America, with Marine Operational Test and Evaluation Squadron 1 (VMX-1) and Air Test and Evaluation Squadron 23 (VX-23) embarked, is underway conducting the first phase of developmental testing for the F-35B Lightning II aircraft, which will evaluate the full spectrum of joint strike fighter measures of suitability and effectiveness in an at-sea environment. (U.S. Navy photo by Petty Officer 1st Class Benjamin Wooddy/Released)

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

PACIFIC OCEAN (Nov. 4, 2016) A Sailor directs F-35B Lightning II aircraft on the flight deck of amphibious assault ship USS America (LHA 6) during flight operations. The F-35B short takeoff/vertical landing (STOVL) variant is the worldâs first supersonic STOVL stealth aircraft. America, with Marine Operational Test and Evaluation Squadron 1 (VMX-1), Marine Fighter Attack Squadron 211 (VMFA-211) and Air Test and Evaluation Squadron 23 (VX-23) embarked, are underway conducting operational testing and the third phase of developmental testing for the F-35B Lightning II aircraft, respectively. The tests will evaluate the full spectrum of joint strike fighter measures of suitability and effectiveness in an at-sea environment. (U.S. Navy photo by Petty Officer 3rd Class Kyle Goldberg/Released)

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

A port side view of the US Navy (USN) USS CONSTITUTION (Old Ironsides), the US Navy’s oldest commissioned warship afloat, as it gets underway for a turn-around cruise in Boston Harbor, Boston, Massachusetts (MA). The CONSTITUTION will sail to Fort Independence, on Castle Island, fire a 21-gun salute, and then return to its berth at the Charlestown Navy Yard as part of the Boston Navy Week celebrations arranged by the US Navy Office of Community Outreach (NAVCO).

PACIFIC OCEAN (June 24, 2016) Littoral combat ship USS Coronado (LCS 4) transits to Rim of the Pacific 2016. Twenty-six nations, more than 40 ships and submarines, more than 200 aircraft and 25,000 personnel are participating in RIMPAC from June 30 to Aug. 4, in and around the Hawaiian Islands and Southern California. The worldâs largest international maritime exercise, RIMPAC provides a unique opportunity that helps participants foster and sustain the cooperative relationships that are critical to ensuring the safety of sea lanes and security on the worldâs oceans. RIMPAC 2016 is the 25th exercise in the series that began in 1971. (U.S. Navy photo by Mass Communication Specialist 1st Class Ryan Riley/Released)

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

180626-N-CZ893-2537 PEARL HARBOR (June 26, 2018) – The aircraft carrier USS Carl Vinson (CVN 70) enters Pearl Harbor in preparation for Exercise Rim of the Pacific (RIMPAC) 2018. Twenty-five nations, more than 45 ships and submarines, about 200 aircraft, and 25,000 personnel are participating in RIMPAC from June 27 to Aug. 2 in and around the Hawaiian Islands and Southern California. The worldâs largest international maritime exercise, RIMPAC provides a unique training opportunity while fostering and sustaining cooperative relationships among participants critical to ensuring the safety of sea lanes and security of the worldâs oceans. RIMPAC 2018 is the 26th exercise in the series that began in 1971. (U.S. Navy photo by Mass Communication Specialist 3rd Class Jason Isaacs)

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

  

Pictured at the Aware were ladies from Kildare Network.

Margaret OâGorman, Kathleen Delahan, Martina Ginty, Mary Fehily-Hobbs, Dee OâConnor and Anthea Newburn.

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

  

Pictured at the awards from Network Kilade.

were Left to right:

 

Margaret OâGorman, Kathleen Delahan, Martina Ginty, Mary Fehily-Hobbs, Dee OâConnor and Anthea Newbur

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

 

009

 

Wednesday, December 6th, 2017

Fortune Global Forum 2017

Guangzhou, China

 

5:20PM - 6:00PM

GLOBALIZATION AT A CROSSROADS: COMPETING IN A NEW AGE

 

As China moves from being an adapter to a driver of globalization, how are the countryâs global companies faring as they expand in markets as divergent as Europe and Africa? How are Western firms shifting their global footprints, including those inside the worldâs second-largest economy? How can companies respond to local traits of key demographics, such as millennials or retirees? What approaches are working in this new global age?

Dr Victor Fung, Group Chairman of Fung Group and Honorary Chairman of Li & Fung Limited

Henry Paulson Jr., Founder and Chairman, Paulson Institute; U.S. Secretary of the Treasury (2006â09)

Frans van Houten, Chairman and CEO, Royal Philips

Moderator: Nina Easton, Co-chair, Fortune Global Forum and Chair, Fortune Most Powerful Women International

 

Photograph by Stefen Chow/Fortune

Ready for business and visitors, the USDA Farmers Market celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Temporary USDA Farmers Market tattoo is revealed on a display pumpkin during the USDA Farmers Market that celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Kate Ferguson harvests some sweet potatoes during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for donation DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

Three top business women from Galway, Cork and Dublin win Network Ireland Business Women of the Year Awards

 

Friday, 21 October, 2011: The Galway founder of the successful travel pack for flyers, an internationally renowned hairdresser from Cork and the Head of Prudential Supervision at the Irish Banking Federation were presented with Network Ireland 2011 Business Women of the Year Awards, sponsored by Celebrity Cruises, today at Dublin Castle.

 

Ms Julia McAndrew, the founder of Compleat Travel Essentials Packs, the new Galway company that sells to over 4,000 retail and hotel customers, a range of specially prepared packs containing essential toiletries for those flying and travelling throughout the world, won the Network Businesswoman (New Business) of the Year. Ms Valerie Cahill, CEO Ikon Hair Design in Cork, the award winning hair styling company in Cork, won the Network Businesswoman (Self Employed) of the Year and Ms Mary Doyle, Head of Prudential Supervision at the Irish Banking Federation, Dublin won the Network Businesswoman (Employee) of the Year.

 

The âTrish Murphy Honorary Awardâ was presented by Network Ireland to the successful business woman, Ms Norma Smurfit, for her tireless commitment and work for a large number of charities. This is the inaugural year of this award in honour of Trish Murphy, a past Network Dublin President who contributed significantly to the organisation and also for charity. Sadly she passed away last year prematurely at the age of 53 from cancer.

 

Ms Mary Kershaw, President Network Ireland, an organisation representing over 3,000 women in business, said that the theme for this yearâs awards was âLocal Talent for Global Opportunitiesâ.

 

âOur members aspire to successfully developing their businesses by providing high quality products and services and raising the profile of their company brands among their target markets. Todayâs awards ceremony recognises their achievements. We also recognised the great charity work of Ms Norma Smurfit. She is an inspiration for business women throughout the country,â Mary said.

 

Celebrity Cruises (1800 932 619, www.celebritycruises.ie, the multi award-winning* cruise company sponsored the Network Ireland 2011 Business Woman of the Year Awards ceremony. Jo Rzymowska, Associate Vice President and General Manager, UK and Ireland Royal Caribbean International, Celebrity Cruises and Azamara Club Cruises presented the awards and commented: âCelebrity Cruises is known for enjoyable holidays built around innovation, the highest standards of quality of service and enthusiasm. The members of Network Ireland share these same values and so, Celebrity Cruises is delighted to sponsor this important event,â she said.

 

Network Ireland encourages women to do business, market their skills and expertise with the support of other members throughout the country. It represents over 3,000 women working in a wide range of industry sectors.

Members are recognised as serious contributors to the Irish economy and decision-making bodies. Network Ireland also liaises with national and international organisations as well as key Government and State bodies throughout Europe.

 

The award winners each received a specially sculpted piece of crystal crafted by the Irish Glass Company, which was founded by glass blowers from the former Waterford Glass company.

 

*Celebrity cruises recent awards in Ireland include:

âBest Luxury Cruise Companyâ - Irish Travel Trade Awards (ITTA)

âBest Luxury Cruise Lineâ - Irish Travel Agents Association Awards (ITAA)

ENDS

 

FOR MEDIA ENQUIRIES, PLEASE CONTACT:

 

Network Ireland â David Curtin @086 28 32 123

 

Celebrity Cruises - Andrew Campbell-Edie (partnership.pr1@gmail.com) +353 (0)857 286711, Louise James (louisejames@rccl.com) and Surinder Manku (smanku@rccl.com) on +44 (0)1932 834 200

 

Notes on winners

 

NETWORK BUSINESSWOMAN (New Business) OF THE YEAR

 

Julia McAndrew â Network Galway

Julia McAndrew is a mother and an established business woman which involves a lot of travel. She saw at first hand the need for Compleat Travel Essentials Packs â specially prepared packs that contain essential toiletries for those flying and travelling a lot.

 

She spent a lot of time sourcing and trying out products before she found the quality of the products she was looking for, for example the wipes are organic & bio-degradable, the deodorant is natural and endorsed by the cancer treatment centre and the shaving cream is for the most sensitive skin, 3 in 1, pre, post and shave, needing no water for the best shave ever. Due to customer feedback sheâs now launching a unisex pack and a pack for children.

 

Now over 4,000 customers worldwide choose Compleat Travel Essential packs to feel fresh and clean no matter where they are. Compleat Travel Essentials Packs are now selling in Hotels, Pharmacies, Hospital Shops, WH Smith and Airport shops. She is already in talks with companies in the UK and the European Airports.

  

NETWORK BUSINESSWOMAN (Self Employed) OF THE YEAR

 

Valerie Cahill â Ikon Hair Design in Cork

In 1997 Valerie opened Ikon Hair Design in Cork, on the first floor of 10 Princes Street with three team members. Ikon is now a multi awarding winning salon and the team has grown to thirteen.

 

Valerie and her husband Decky are looking forward to opening their new salon in Cork in November 2011. She has been involved in the Irish Hairdressing Industry for the last 27 years. She started as an apprentice in Victor Franks in 1984 where she qualified and took up the role as trainer and manager till 1997.

 

Valerie believes that in an industry that is known for its creativity and flair, it is important to get the balance right between the creative and the business side of things. It is something Valerie and the team have been working on over the past few years.

 

In 2008/ 2009 Ikon embarked on a 2 year program in London with Alan Austin Smith, The Ambassador / Salon Programme focusing on the team and the business and developing both.

 

In 2011, Valerie took up the position as The Munster Educator for Joico, doing what she loves most and is incredibly passionate about, teaching the JCut and Colour System. In 2011 she became a member of the Irish Hairdressing Executive Committee.

 

Valerie Finnegan Cahill juggles motherhood (Finn 11years & Jack 6 years) and business every day. Valerie is also involved in The Niall Mellon Township Trust Charity; this year (November) will be her third trip to South Africa where she helps to build houses in the townships of Capetown.

   

NETWORK BUSINESSWOMAN (Employee) OF THE YEAR

 

Mary Doyle â Irish Banking Federation, Dublin.

As Head of Prudential Supervision at the Irish Banking Federation, Mary is responsible for liaising with the industry and relevant parties, to determine policies for the evolving range of Risk and Corporate Governance regulations now impacting on banking. She manages the overall technical work programme for Risk and Governance, both key aspects of current bank regulation, and assists in the development of related sector policy positions.

 

Her career path on the technical side has always involved being ahead of and part of future developments. Initially as an economist, Mary was always looking for examples of future growth sectors for investment. It also included strategic matters; corporate planning and marketing rules.

 

She regularly attends local and international conferences, seminars, as well as networking events on such matters. Her most recent positions relate to banking regulations, again a rapidly evolving area, where she is now involved in planning such training events for the banking industry with local and overseas speakers. She interacts with the banking industry on evolving regulations, to achieve a practical, workable regulatory framework within the Irish and EU framework.

 

Mary is an experienced economist with a broad understanding of business and banking as well as being a media commentator on financial markets. Having been a founding member of Network Dublin she has made a long standing contribution to Network Dublin for over 25 years and believes strongly in the networking concept. She has adapted well to new experiences and challenges, working in the UK, EU, Africa, and primarily Ireland. Throughout all this she uses her networking skills in all aspects of her life. She is Economic Consultant to Nigerian Development Bank for World Bank and was nominated by Network to the Minister for Health for the Board of Health Insurance Authority, a position she held for 10 years.

 

Ten Network Ireland Branches represent 500 firms nationwide in Dublin, Louth, Cork, Limerick, Tipperary North, Kildare, Waterford, Galway, Mayo

and Clare. The businesswomen nominated for the Network Ireland 2011 Business Woman of the Year Awards include:

Candidates for the Employee Award

Ms Lynda Murphy, My Waterford

Ms Eithne Cosgrave, Sales & Marketing Director, Hotel Westport, Mayo

Ms Mairead OâBrien, Accounts Manager, Nash 19, Cork

Ms Lorraine Scully, Sherry FitzGerald Kavanagh, Galway

Ms Maura McMahon, Limerick Chamber of Commerce

Ms Mary Doyle, Irish Banking Federation, Dublin

 

Candidates for the Existing Business Award

Ms Foinagh Ryan, Ryanâs Jewellers, Limerick

Ms Kathleen Delahan, Patient School of Motoring, Kildare

Dr Eithne Brenner, The Brenner Clinic and Faceworks, Waterford

Ms Caroline Gordon, Accountant & Registered Auditor, Mayo

Ms AnnMarie Walsh, The Tipperary Kitchen, North Tipperary

Ms Valerie Cahill, MD, IKON Hair Design Cork

Ms Jenny Beale, Brigitâs Garden, Galway

Ms Pat Reda, PJ Reda Executive Search & HR Consulting, Dublin

Ms Ann Marie Horgan, Allpets Veterinery Hospital, Louth

Candidates for the New Business Award

Ms Martina Ginty, MD Glitz & Glam Ltd, Kildare

Ms Jennifer Cody Murphy, Beautilicious, Waterford

Ms Jenny Brennan, Virtual Office Worx, Mayo

Ms Louisa Condon, The Ant Team, North Tipperary

Ms Joan Walsh, MD, Partnership Europe, Cork

Ms Julie McAndrew, Compleat Travel Essentials, Galway

Ms Juliet OâConnor, The Zip Yard, Dublin

Ms Dorothy Walsh, Dorothy J Walsh, & Co Solicitors, Co. Louth

Ms Anne Maria Moore, Beech Lodge Care Facility & Retirement Village, Limerick

Notes about Celebrity Cruises

Celebrity Cruisesâ iconic âXâ is the mark of the worldâs top-rated premium cruise line, with spacious, stylish interiors; dining experiences elevated to an art form; personalized service, with a guest-to-staff ratio of nearly 2:1; unexpected, trendsetting onboard activities, all designed to provide an unmatchable experience for vacationersâ precious time.

 

Celebrity sails to Alaska, Australia/New Zealand, Bermuda, California, Canada/New England, the Caribbean, Europe, Hawaii, the Pacific Coast, Panama Canal, South America, and year-round in the Galapagos Islands. Celebrity also offers immersive cruisetour experiences in Alaska, Australia/New Zealand, Canada, Europe and South America. One of the fastest-growing major cruise lines, Celebrityâs fleet currently consists of 10 ships, with one additional Solstice Class ship scheduled to join the fleet: Celebrity Reflection in autumn 2012.

 

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

Amargosa Range at sunrise casts a shadow over the resort and the valley floor. This photo was taken while our car was moving.

 

The Inn at Furnace Creek, a member of Historic Hotels of America since 2012, was built by the Pacific Coast Borax Company of Twenty Mule Team fame as a means to save their newly built Death Valley Railroad. Designed by prominent Los Angeles architect Albert C Martin and landscape architect Daniel Hull, the Inn was first opened for business in 1927.

Listed on the National Register of Historic Places, The Inn has remained an elegant hideaway for more than 85 years and is open from mid-October to mid-May. Guests can experience fine dining in one of the worldâs most remote settings, relax at the spring-fed pool, stroll through spectacular palm gardens, or shop for unique items in the gift shop or nearby General Store. The architecturally stunning Inn also offers unique function space, ideal for small business and social gatherings. Source: www.historichotels.org/hotels-resorts/the-inn-at-furnace-...

Teams compete in various events on Friday, April 12 during the 51st annual Sandhurst Military Skills Competition at the U.S. Military Academy in West Point, N.Y. During Sandhurst, 49 teams representing four U.S. service academies, 13 international military academies and 16 ROTC programs compete against one another in a variety of military related contests.

Klick Link For Read Online Or Download How to Fail at Almost Everything and Still Win Big: Kind of the Story of My Life Book : bit.ly/2hJGo3R

Synopsis

Everything you want out of life is in that bubbling vat of failure. The trick is to get the good stuff out. Scott Adams has likely failed at more things than anyone you’ve ever met or anyone you’ve even heard of. So how did he go from hapless office worker and serial failure to the creator of Dilbert, one of the world’s most famous syndicated comic strips, in just a few years? In How to Fail at Almost Everything and Still Win Big, Adams shares the strategy he has used since he was a teen to invite failure in, embrace it, then pick its pocket.No career guide can offer advice that works for everyone. As Adams explains, your best bet is to study the ways of others who made it big and try to glean some tricks and strategies that make sense for you. Adams pulls back the covers on his own unusual life and shares how he turn

A couple hold hands during a final patriotic song from the U.S. Army Band "Pursing's Own" during the USDA Farmers Market celebration of the 22nd season closure on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

A DC Central Kitchen driver gleans unsold fruit, produce, and baked goods from vendors and People's Garden harvest during the close of the USDA Farmers Market, which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

Teams compete in various events on Friday, April 12 during the 51st annual Sandhurst Military Skills Competition at the U.S. Military Academy in West Point, N.Y. During Sandhurst, 49 teams representing four U.S. service academies, 13 international military academies and 16 ROTC programs compete against one another in a variety of military related contests.

Florence picked a pumpkin and paints it during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

PEARL HARBOR (July 4, 2018) Fireworks shoot over Military Sealift Command (MSC) hospital ship USNS Mercy (T-AH 19) and the USS Arizona Memorial at Joint Base Pearl Harbor-Hickam during Rim of the Pacific (RIMPAC) exercise. Twenty-five nations, 46 ships, five submarines, about 200 aircraft and 25,000 personnel are participating in RIMPAC from June 27 to Aug. 2 in and around the Hawaiian Islands and Southern California. The worldâs largest international maritime exercise, RIMPAC provides a unique training opportunity while fostering and sustaining cooperative relationships among participants critical to ensuring the safety of sea lanes and security of the worldâs oceans. RIMPAC 2018 is the 26th exercise in the series that began in 1971. (U.S. Navy photo by Mass Communication Specialist 2nd Class Travis Litke/Released)

Teams compete in various events on Friday, April 12 during the 51st annual Sandhurst Military Skills Competition at the U.S. Military Academy in West Point, N.Y. During Sandhurst, 49 teams representing four U.S. service academies, 13 international military academies and 16 ROTC programs compete against one another in a variety of military related contests.

PEARL HARBOR (May 17, 2018) Adm. John C. Aquilino, left, salutes Adm. John M. Richardson, Chief of Naval Operations, assuming command of U.S. Pacific Fleet, during a change of command ceremony. The worldâs largest fleet command, the U.S. Pacific Fleet encompasses 100 million square miles, nearly half the Earthâs surface, from Antarctica to the Arctic circle and from the West Coast of the United States into the Indian Ocean. The U.S. Pacific Fleet consists of approximately 200 ships and submarines, nearly 1,200 aircraft, and more than 130,000 Sailors and civilians. (U.S. Navy photo by Mass Communication Specialist 3rd Class Jessica O. Blackwell)

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

Sweet potatoes harvested by U.S. Department of Agriculture (USDA), Agriculture Marketing Service (AMS), Dairy Program Marketing Research Specialist John Galbraith, and visitor volunteers during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.

  

The U.S. Military Academy at West Point delivers the world’s premier international academy military skills competition. Forty-nine teams representing four U.S. service academies, 14 international military academies and 16 ROTC programs compete in the 51st annual Sandhurst Military Skills Competition at the U.S. Military Academy in West Point, N.Y., from April 12-13, 2019. (U.S. Army photo by CDT Ellington Ward)

U.S. Army SFC Marlisa Woods uses a computer tablet to setup her playlist of sheet music for her fiddle during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.

Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

U.S. Army SFC Eric Seay flashes a smile during his performance at the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.

Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Soldiers from the Coldstream Guards march down The Mall during the parade. Image courtesy of The British Army

  

THE COMMONWEALTH HEADS OF GOVERNMENT MEETING

 

Her Majesty The Queen welcomes the Commonwealth Heads of Government to Buckingham Palace for the formal opening of the summit.

 

To mark this special occasion, a large Guard of Honour with Band and Corps of Drums will turn out on the Forecourt of Buckingham Palace alongside Flag Bearers displaying each of the 53 Commonwealth flags; a Gun Salute of 53 rounds will be fired in Green Park; and the Household Cavalry Mounted Regiment supported by their Mounted Band will also provide a Mounted Detachment.

 

Timings and details:

0820 - The large Guard of Honour, comprised of 104 Officers and soldiers of the Coldstream Guards, accompanied by 55 Flag Bearers of Number 7 Company, Coldstream Guards and the Band and Corps of Drums of the Coldstream Guards will depart Wellington Barracks dressed in their immaculate uniforms and iconic bearskins. They will proceed to the forecourt of Buckingham Palace where they will form up in preparation to greet the Heads of Government.

 

After the conclusion of the formal opening, Heads of Government will be escorted by a Mounted Detachment of the Household Cavalry Mounted Regiment as they make their way down The Mall from Buckingham Palace to St Jamesâs Palace. Here they will be met by the UK Prime Minister and Commonwealth Secretary-General.

 

Approximately 0930 - The soldiers, horses and guns of the Kingâs Troop Royal Horse Artillery will ride out from their forward mounting base in Wellington Barracks and make their way up Birdcage Walk, past the Queen Victoria Memorial, up Constitution Hill and into The Green Park.

 

The guns are the Regimentâs colours and so are afforded due respect throughout the route. Before their arrival in Green Park, the Band of the Royal Artillery will play a selection of celebratory music close to the firing position. 71 horses pulling six First World War-era 13-pounder field guns will then dramatically come into action from the North of the Park to place the guns into position for the Salute. On the word of command, which will be given as the first Head of Government alights at Friary Court and shakes hand with the UK Prime Minister, each of the six guns will fire blank artillery rounds at ten-second intervals until 53 shots have been fired. The horses and riders will then collect the guns and escort them back to Wellington Barracks in Birdcage Walk.

ENDS

 

MEDIA ATTENDANCE:

 

THE GREEN PARK

Media are welcome to attend the Gun Salute and film and photograph the artillery charge and the guns firing in Green Park. Media should be in position no later than 1030. The Royal Artillery Band will begin to play just before the Troop arrive. At 10.56 the Troop will come into action and set the Guns up for the salute.

 

A Royal Parks Media Pass is required for all photography and filming. Please contact the Royal Parks direct if you require a pass for this event: press@royalparks.gsi.gov.uk

 

Media are free to roam anywhere behind the rope cordon. Standing half way down Constitution Hill parallel to the six ammunition boxes that the soldiers will set out to mark the positions of the Guns will allow optimum coverage of the spectacle. Attendees are recommended to wear ear defenders as the gun fire is extremely loud.

 

WELLINGTON BARRACKS

There is a limited behind the scenes opportunity in Wellington Barracks from 0715am to see final preparation of the large Guard of Honour and Kingâs Troopâs horses and guns.

Media wishing to cover this event MUST inform Media Operations HQ London District on giles.anderson114@mod.gov.uk with names, roles, contact email and mobile telephone numbers of those attending. Requests must be received no later than 1700 on 17 April 2018 (TODAY).

 

Media attending Wellington Barracks must be in possession of photo ID in order to gain access. There is strictly NO PARKING at the barracks.

 

Editorsâ Notes:

 

THE HOUSEHOLD CAVALRY MOUNTED REGIMENT

 

The Household Cavalry Mounted Regiment (HCMR) is based in Hyde Park Barracks in Knightsbridge, London, and provides mounted ceremonial troops for all state occasions including State Visits, the Queenâs Birthday Parade, the State Opening of Parliament and the Garter Ceremony. It has three squadrons: The Life Guards Mounted Squadron in red tunics and white plumes, the Blues and Royals Mounted Squadron in blue tunics and red plumes and a Headquarters Squadron which commands all the specialists such as farriers and saddlers. The regiment performs the daily Queenâs Life Guard at Horse Guards. The regiment is commanded by a Lieutenant Colonel and has about 375 officers and men. Nearly all new Household Cavalry recruits go first to the mounted regiment, where they learn to ride and spend just over a year on ceremonial duties before going to the operational regiment in Windsor. Many, if not most, have never ridden a horse before.

 

THE COLDSTREAM GUARDS

The Coldstream Guards is the oldest Regiment in the British Army, having been in unbroken service to the nation since 1650. In 1660 General George Monck was instrumental in the restoration of the Monarchy and the parade in June is an extension of that tradition of loyalty to the Crown. The Coldstream Guards has served with distinction in campaigns throughout the nationâs history, particularly in the Napoleonic, Crimean, Boer, First and Second World Wars, winning a total of 13 Victoria Crosses. The Colours for the Coldstream Guards carry 44 out of their 117 Battle Honours, the last being Gulf 1991 for the Liberation of Kuwait. Since then the Coldstream Guards has served operationally in Northern Ireland, Bosnia, Iraq, and Afghanistan when the battalion was awarded an unprecedented 4 Military Crosses.

 

THE KINGâS TROOP ROYAL HORSE ARTILLERY

The King's Troop Royal Horse Artillery is a British Army mounted ceremonial unit that fires Royal Salutes on Royal Anniversaries and State Occasions, such as State Visits and Royal birthdays, and they provide a gun carriage and a team of black horses for State and Military Funerals. Permanently based in Woolwich, Kingâs Troop soldiers also have a vital operational role. Trained as fighting soldiers first and foremost, when the Army mobilises, Kingâs Troop Royal Horse Artillery provides HGV drivers who deliver ammunition to artillery units around the battlefield. They received their title in 1947 when King George VI decided that, following the mechanisation of the last batteries of horse drawn artillery, a troop of horse artillery should be kept to take part in the great ceremonies of state. He declared that the Riding Troop of the Royal Horse Artillery would be known as 'The King's Troop', and enacted this by striking out the word âRidingâ in their Visitors Book and inserting âKing's. On her accession, Queen Elizabeth II declared that the name 'The King's Troop' would remain in his honour. The King's Troop forms part of the Household Troops and, when on parade with its guns, take precedence over all other Regiments in the Regular forces of the British Army. They also mount the Queen's Life Guard at Horse Guards each summer when the Household Cavalry Mounted Regiment is on military training outside London. The unit is also famous for their spectacular Musical Drive which thrills the crowds at shows up and down the UK every year, when they tow their guns at the gallop around the arena in exciting and immaculately choreographed manoeuvres.

 

ROYAL SALUTES

Whilst a Royal Salute normally comprises 21 guns, this is increased to 41 if fired from a Royal Park or Residence. To mark the Commonwealth Heads of Government Meeting 53 guns will be fired, one for each of the nations that make up the Commonwealth.

 

Gun salutes are customarily fired, both on shore and at sea, as a sign of respect or welcome. Just as a salute with the open hand was used historically to show that no weapon was concealed in the palm, so the firing of cannon as a salute indicated the friendly intent of an empty chamber.

In early times, it was customary for a ship entering a friendly port to discharge its cannon to demonstrate that they were unloaded. In early times ships carried seven cannon, (seven was held by the earliest civilizations to have mystical powers) so the earliest salutes were made up of seven rounds. Forts ashore, which could store gunpowder more readily and in greater quantity than on board ship, would fire three shots for each shot fired afloat making 21. Today gun salutes mark special occasions on certain days of the year, many of them with Royal associations. On these days, Royal salutes are fired from locations in London, Portsmouth, Colchester, Dover, Plymouth and York in England, Edinburgh Castle in Scotland, Cardiff in Wales, Hillsborough Castle in County Down, Northern Ireland and Gibraltar. The number of rounds fired in a Royal salute today depends on the place and occasion. The basic Royal salute is the traditional 21 rounds. In Green Park an extra 20 rounds are added because it is a Royal Park. At the Tower of London 62 rounds are fired on Royal anniversaries (the basic 21, plus 20 because the Tower is a Royal Palace and Fortress, plus another 21 'for the City of London') and 41 on other occasions. Gun salutes occur on the following Royal anniversaries: Accession Day, HM The Queen's birthday, Coronation Day, The Duke of Edinburgh's birthday, The Queen's official birthday, The Prince of Wales's birthday, The State Opening of Parliament, when Parliament is prorogued by the Sovereign, on Royal births, and when a visiting Head of State meets the Sovereign in London, Windsor or Edinburgh.

 

THE COMMONWEALTH OF NATIONS

The Commonwealth of Nations was formally constituted in 1949 with the London Declaration. The symbol of this free association is Her Majesty Queen Elizabeth II who is the Head of the Commonwealth. The Commonwealth covers around 20% of the worldâs land area; it spans all six inhabited continents and has an estimated population of around 2.4 billion people.

 

About the Commonwealth Heads of Government Meeting

The UK is hosting the Commonwealth Heads of Government Meeting, where leaders from across the Commonwealth will gather in London and Windsor. With the theme of 'Towards a Common Future' they will work to create a more prosperous, secure, sustainable and fair future for the Commonwealth's 2.4 billion citizens, particularly its young people.

 

For further information visit www.chogm2018.org.uk or follow on Twitter @commonwealth18.

 

Sgt Paul Randall RLC

Temporary VegU tattoos is revealed on a display pumpkin during the USDA Farmers Market that celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Sweet potatoes harvested by U.S. Department of Agriculture (USDA), Agriculture Marketing Service (AMS), Dairy Program Marketing Research Specialist John Galbraith, and visitor volunteers during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.

âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.

The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.

The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.

 

PUMPKIN CURRY SOUP

Yields 8 cups

Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes

1 tbsp. olive oil

1 medium onion, ï¬nely chopped

3 garlic cloves, minced

3 lb. fresh sugar pumpkin

3 cups vegetable stock

1 tbsp. curry powder

1 tsp. chili powder

Salt and pepper to taste

 

1. Preheat oven to 350° F.

2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.

3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.

4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)

5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.

6. Bring soup to a boil then reduce heat and simmer for 10

minutes.

Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.

 

Adapted from © My Darling Vegan 2016

 

THIS WEEK VEGU IS ALL ABOUT PUMPKINS

 

Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.

HOW TO PICK

Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.

Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.

HOW TO PREPARE

To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.

HOW TO STORE

Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.

Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.

Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.

FUN FACTS

â¢Pumpkins originated in Central America and are botanically a fruit.

â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.

â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.

â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.

â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.

â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.

â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.

â¢99% of pumpkins grown in the U.S. are sold for decoration.

Klick Link For Read Online Or Download Whatever You Do, Don't Run: True Tales Of A Botswana Safari Guide Book : bit.ly/2hywPBv

Synopsis

A hilarious, highly original collection of essays based on the Botswana truism: “only food runs!†With a new introduction and new material from the authorIn the tradition of Bill Bryson, a new writer brings us the lively adventures and biting wit of an African safari guide. Peter Allison gives us the guide’s-eye view of living in the bush, confronting the world’s fiercest terrain of wild animals and, most challenging of all, managing herds of gaping tourists. Passionate for the animals of the Kalahari, Allison works as a top safari guide in the wildlife-rich Okavango Delta. As he serves the whims of his wealthy clients, he often has to stop the impulse to run as far away from them as he can, as these tourists are sometimes more dangerous than a pride of lions. No one could make up these outrageous-but-true tales: the young woman w

The Normans built a wooden bridge next to the Chepstow Castle. The first mention of the bridge is in 1228. Wooden bridges spanned the river up until 1815-1816 when the present iron bridge was built.

The magistrates of Monmouthshire and Gloucestershire who were responsible for the bridge in the days before the County Councils were formed, inspected the old wooden bridge in 1810 and decided that it was âin decayâ and asked for estimates to patch it up.

They took a bold decision to have the new bridge built in iron instead of wood or stone. Today iron and steel is everywhere, but iron as a building material was very new at the time and very rare. Only a few major iron arch road bridges had been built anywhere in the world at that time.

When Chepstow Bridge opened on 24 July 1816 it was the third largest iron arch bridge in the world (and the largest had only been completed 2 months earlier) so it was a pioneering bridge in its day.

The bridge was also unique for having to face higher tides than any other bridge in the world and this remained the case until the Severn Bridge was built 150 years later. The only higher tides in the world, in NE Canada, are not crossed by bridges. Chepstow Bridge piers had to be very strong to resist strong currents and a direction of flow that changes 4 times a day and a change in water level which can rise up to 13.5 metres (44 feet) in just 4 hours and fall by the same amount in 8 hours twice every day. A single span bridge across such a river would have been ideal but in 1810 this was not technically feasible and piers had to be built in the river. Ironically, within just 5 years of Chepstow Bridge being built, a single span over such a distance was possible (Union Bridge - Brownâs iron chain suspension bridge near Berwick on Tweed in 1820) such was the dramatic speed of technological progress in the decade in which Chepstow Bridge was built.

The magistrates of Monmouthshire and Gloucestershire needed a sturdy bridge with iron arches on stone piers and invited Watkin George who had been the iron master of what was then the worldâs largest iron works, Cyfarthfa at Merthyr, to prepare a design for a new iron bridge. They invited also John Rennie, one of the greatest bridge engineers of the time who designed three of Londonsâ new bridges of the 19th century (Waterloo, Southwark, and London) to report on the repairs required to the bridge. In 1811 Rennie drew up a ârepairâ design of 7 iron arches to replace the wooden arches of the old bridge, similar to Watkin Georgeâs design, which would cost £15,191. Both designs included retaining the central stone pier of the wooden bridge which was not helpful for river navigation. Rennie recommended, however, that rather than ârepairâ Chepstowâs wooden bridge it should be replaced altogether with an entirely new bridge with a cast iron arch that would have been the world largest span at the time, had it been built, but it would cost of £41,890. The estimated cost of Rennieâs new bridge was considered to be too high and no action was taken until after an accident resulting in further damage to the bridge and the tragic loss of six lives.

In December 1813 an advert for a contractor to build Rennieâs ârepairâ design appeared, and the contract was won in February 1814 by the Bridgnorth Foundry of Hazeldine, Rastrick and Brodie of which John Urpeth Rastrick was the Managing Partner.

John Urpeth Rastrick did not follow Rennieâs ârepairâ plan but completely redesigned Chepstow Bridge in March 1814 to a design of his own in a âTelford styleâ rather than a âRennie styleâ. Magistrates agreed the new design, presumably delighted to have a bridge which did not require an obtrusive central pier and instead had a large central arch for ease of river navigation, and for a price similar to the cheaper of the Rennie designs - so neither of the Rennie designs was ever used.

The contract for the current bridge was let to Rastrick on 4th June 1814 at an estimated cost of £17,150 â a figure that eventually rose to nearly £20,000. The bridge was made of cast iron, the total length being 113 metres (372 feet) with the span of the centre arch being 34 metres (112 feet).

The bridge, that is still in use today, was opened on 24th July 1816 with an elaborate Form of Ceremony: âCompany to assemble in the Square at One Oâclock. The procession. A pair of Clours. Band of Music. Solicitor. Magistrates walking abreast Seniors in the centre. Gentlemen, Farmers, Tradesmen, and others who may choose to join the Procession walking two by two.â

John Urpeth Rastrick did not build any more iron bridges after Chepstow but went back to building steam engines rather than bridges and he became one of the key players in the genesis of the worldâs railways. Among many achievements he chaired the judging panel for the Rainhill Trials in 1829 (which was won by Stephensonâs âRocketâ) which was critical in the development of railways and he built the first steam engine to run on rails in the USA - the âStourbridge Lionâ. Rastrick built the London to Brighton Railway including the 37 arch Ouse Valley Viaduct at Balcombe, Sussex which is a Grade II Listed Structure and impressive - but not as significant world-wide as his Grade I Listed Chepstow Bridge.

Chepstow Bridge with its 5 arches rising to the centre of the river is the most graceful of all the Georgian-Regency iron arch road bridges, and the largest remaining from that time anywhere in the world. The larger iron arch road bridges of that time have all been demolished in the last 200 years making Chepstow Bridge a piece of world heritage.

The bridge has been repaired and refurbished at various times, most recently in the 1980s, and essential works and repainting in 2015.

Teams compete in various events on Friday, April 12 during the 51st annual Sandhurst Military Skills Competition at the U.S. Military Academy in West Point, N.Y. During Sandhurst, 49 teams representing four U.S. service academies, 13 international military academies and 16 ROTC programs compete against one another in a variety of military related contests.

PACIFIC OCEAN (Oct. 28, 2016) An F-35B Lightning II aircraft lands for the first time on the flight deck of amphibious assault ship USS America (LHA 6). The F-35B short takeoff/vertical landing (STOVL) variant is the worldâs first supersonic STOVL stealth aircraft. America, with Marine Operational Test and Evaluation Squadron 1 (VMX-1) and Air Test and Evaluation Squadron 23 (VX-23) embarked, is underway conducting the first phase of developmental testing for the F-35B Lightning II aircraft, which will evaluate the full spectrum of joint strike fighter measures of suitability and effectiveness in an at-sea environment. (U.S. Navy photo by Petty Officer 1st Class Benjamin Wooddy/Released)

The Enterprising Women of the Year event is the magazineâs annual celebration of the worldâs top women entrepreneurs. Nominations for this prestigious award are submitted each Fall. The event draws heavy interest from the magazineâs readership and allows us to shine the spotlight on a remarkable group of outstanding women. The top organizations for women entrepreneurs partner with us to help assure wide support for this outstanding annual event.