The orange fluted and flat Fairytale pumpkin U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Standardization Specialist David G. Horner talks about the displayed pumpkins, at the USDA Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Preparing the soup and talking about the recipe is âVegUâ Program Coordinator Sara Pellegrino. The displayed (edible) pumpkins are the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut, the white Sugar pumpkin, the large orange and flat Cinderella pumpkin, the large green-grey flat Jarrahdale pumpkin, the orange Sugar Pumpkin, the small (mainly decorative) Munchkin pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the orange fluted and flat Fairytale pumpkin, and the four-lobed crowned orange and beige Monkeyâs Butt pumpkin.

During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

PACIFIC OCEAN (Nov. 4, 2016) Sailors from the crash and salvage team stand by in case of emergency on the flight deck of amphibious assault ship USS America (LHA 6) during F-35B Lightning II 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)

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.

Just bought this autographed copy biography on Dionne Warwick

  

Dionne Warwick My Point Of View - 2004

Hardcover w/audio CD included

 

"My Point Of View is a beautiful book," says Lighthouse Press Publisher, Ron Richard. "Richly crafted by

 

Mastropaolo & Koblischek Editor, the book contains over 200 of Dionne’s private photographs featuring the

 

entertainment world’s best known names. Also included is an audio CD specifically produced for this book that

 

is not available anywhere else. The CD, including words and music, underscore Dionne’s words and pearls of

 

wisdom found in the book. But more than that, Dionne Warwick recounts her life in the music industry while

 

relating personal thoughts that we found, frankly, remarkably insightful and uplifting."

 

Author

Dionne Warwick.

Biography

Simply put, Dionne Warwick is an international legend. With nearly sixty charted hits since 1962's "Don't Make

 

Me Over" she has amassed a worldwide audience who love her.

 

Receiving her first Grammy Award in 1968 (for the classic "Do You Know The Way to San Jose?") she was the first

 

African-American solo female artist of her generation to win the prestigious award for Best Contemporary Female

 

Vocal Performance. Until Warwick this honor had been betstowed upon only one other female African-American

 

legend; Ella Fitzgerald.

 

Dionne Warwick preceded the mainstream success of some of her peers by becoming the first such artist to rack up

 

a dozen consecutive Top 100 hit singles from 1963 to 1966.

 

Her performance at the Olympia Theater in Paris, during a 1963 concert starring the legendary Marlene Dietrich,

 

rocketed her to international stardom. While establishing herself as a major force in American contemporary

 

music, Warwick was also gaining popularity with European audiences. Hits like "Anyone Who Had A Heart" and "Walk

 

On By" brought successively higher visibility and ultimately world-wide recognition. By 1968 she became the

 

first African-American female performer to appear before the Queen of England in a Royal Command Performance.

 

Since then, Warwick has performed before numerous kings, queens, presidents, and heads of state.

 

Her recordings of songs like "A House Is Not A home," "Alfie," "(Theme From) The Valley Of The Dolls," and "The

 

April Fools" were pioneering in popularizing classic movie themes by female artists. In 1968 Warwick made her

 

film debut in the movie "Slaves." Following Lena Horne, this was only the second time that a contemporary

 

African-American female recording artist achieved such a goal.

 

In recent years, Warwick's efforts have focused on leading the music industry in the fight against AIDS. Her

 

Grammy-winning, chart topping, single "That's What Friends Are For," lead the way by raising, literally,

 

millions of dollars for AIDS research. Throughout the world, Warwick has devoted countless hours to a wide range

 

of humanitarian causes, serving as the U.S. Ambassador for Health throughout the 80s. On October 16, 2002 she

 

was named a global Ambassador for the United Nations' Food and Agriculture Organization (FAO), based in Rome,

 

Italy. Warwick has spearheaded the long overdue development and production of a history book that will detail

 

African and African-American history for use in schools, libraries, and bookstores throughout the world. She

 

continues her work as a socially conscious and concerned global citizen.

 

With a legacy of accomplishments and achievements, Dionne Warwick proudly celebraed her 40th year in the

 

recording industry with the 2003 release of CD composed of duets entitled My Friends And Me. Warwick said the

 

the album traced its roots to the very earliest years of her musical career.

 

That career began during her childhood years in East Orange, New Jersey, when singing in church. Occasionally

 

she sang as a soloist and fill-in voice for the renowned Drinkard Singers, a group comprised of her mother Lee

 

along with her aunts and uncles. During her teens, Warwick and sister Dee Dee started their own gospel group,

 

The Gospelaires. It was while visiting the Drinkard Singers at the famed Apollo Theater in Harlem that Warwick

 

was asked to sing backup during a session for saxophonist Sam "The Man" Taylor. In February 1998, The Apollo

 

Theater paid tribute to Warwick in a special event highlighting her constant support for the venue and her work

 

as a music trailblazer.

 

While attending The Hartt College Of Music in Hartford, Connecticut, Warwick began making trips to do regular

 

session work in New York. She sang behind many of the biggest starts of the 1960's including Dinah Washington,

 

Brook Benton, Chuck Jackson, and Solomon Burke to name a few. Once Burt Bacharach, composer, arranger, and

 

producer heard her singing during a session for The Drifters, he asked her to sing on demos of songs he was

 

writing with new partner Hal David. In 1962, Bacharach & David presented one such demo to Scepter Records. The

 

label President, Florence Greenberg, did not want the song; she did, however, want the voice and Dionne began a

 

hit-filled, twelve-year, association with the New York label.

 

In all, Dionne, Burt, and Hal racked up thirty hit singles, and close to twenty best-selling albums, during

 

their first decade together. Songs like "Do You Know The Way To San Jose," "Message To Michael," "This Girl's In

 

Love With You," "I'll Never Fall In Love Again," and "Reach Out For Me," established Dionne Warwick as a

 

consummate artist and performer. Known as the artist who "bridged the gap," Dionne's soulful blend of pop,

 

gospel and R&B music transcended race, culture, and musical boundaries.

 

In 1970, Warwick received her second Grammy Award for the best-selling album I'll Never Fall In Love Again and

 

her her second decade of hits began by her signing with Warner Brothers Records. Warwick recorded half-a-dozen

 

albums, working with top producers like Thom Bell, Holland-Dozier-Holland, Jerry Ragavoy, Steve Barri, and

 

Michael Omartian. In 1974 she hit the top of the charts for the first time with "Then Came You," a million-

 

selling duet with The Spinners. Three years later, she teamed up with Isaac Hayes for a highly successful World

 

Tour, "A Man And A Woman."

 

In 1976, fresh from earning a Master's Degree in Music from her alma mater (The Hartt College of Music), Warwick

 

signed with Arista Records, beginning a third decade of hit-making. Label-mate Barry Manilow produced her first

 

Platinum-selling album, Dionne. The album included these back-to-back hits; "I'll Never Love This Way Again,"

 

and "Déjà Vu." Both recordings earned Grammy Awards, making her the first female artist to win the Best Female

 

Pop, and Best Female R&B Performance, Award. Hot on the heels of her phenomenal success, Warwick began her first

 

stint as host for the highly successful television show "Solid Gold."

 

Further milestones marked Warwick's tenure with Arista. Her 1982 album, Heartbreaker, co-produced by Barry Gibb

 

and The Bee Gees, became an international chart-topper. In 1985, she reunited with producer Burt Bacharach, and

 

longtime friends Gladys Knight, Stevie Wonder, and Elton John to record the classic "That's What Friends Are

 

For." Profits from the sale of that song were donated to the American Foundation for AIDS Research (AmFAR). In

 

1990 she joined forces with a number of Arista label-mates to raise over $2.5 Million for various AIDS

 

organizations during the star-studded "That's What Friends Are For" Benefit at New York's Radio City Music Hall.

 

Warwick's album Friends achieved Gold status. Throughout the 80s she collaborated with many of her musical

 

peers, including Johnny Mathis, Smokey Robinson, Luther Vandross and others. Warwick worked with Stevie Wonder

 

as music coordinator for the film and Academy Award winning soundtrack album The Woman In Red. She was one of

 

the key participants in the all-star charity single "We Are The World" and, in 1984 she performed at "Live Aid."

 

In addition to co-hosting and helping to launch "The Soul Train Music Awards", she also starred in her own show,

 

"Dionne And Friends." She was co-executive producer of "Celebrate The Soul Of American Music" which honored and

 

recognized many of her fellow musical pioneers. Throughout the 1980's and 1990's, Warwick toured extensively

 

with Burt Bacharach. The show won rave reviews from fans and press alike for reinforcing the timeless musical

 

legacy of the Bacharach, David and Warwick team. Her recent musical achievements have included performances as

 

part of the "National Symphony With The Divas," and, in Tokyo, performances with The National Opera Company of

 

Japan; Yes, Warwick even signs classical music.

 

Warwick's most recent activities have included the creation of Carr/Todd/Warwick Production, Inc. The goal of

 

the organization is to produce television and film projects. For the past fifteen years she has also worked

 

tirelessly as the co-founder of the Dionne Warwick Design Group, Inc. With partner Bruce Garrick, Warwick has

 

been responsible for designing numerous international projects ranging from private estates to world-class

 

hotels which, she notes, are "all affordable!" In 2002 Warwick was featured on a Home & Garden Network show

 

highlighting the Palm Desert home designed by her and her partner Bruce.

 

Warwick now divides her time between Brazil and the United States, and has made the design of her Brazilian home

 

a special project. (Her final album for Arista was the critically acclaimed Aquarela Do Brasil (Watercolor of

 

Brazil) that showcased her long-term love affair with the people and music of Brazil.)

 

Not content with a star on the Hollywood Walk of Fame, Warwick continues work with various organizations

 

dedicated to empowering and inspiring others. In 1997 she was awarded the "Luminary Award" by the American

 

Society of Young Musicians. That same year she joined General Colin Powell in celebrating the tenth anniversary

 

of the "Best Friends" Program, an abstinence and character-building program for young women. Dionne's East

 

Orange New Jersey Elementary School, Lincoln Elementary, honored her by renaming it "The Dionne Warwick

 

Institute of Economics and Entrepreneurship." Displaying her own business skills, Warwick reactivated her skin

 

care regimen and fragrance in 2003.

 

In early 1998, the National Association of Record Merchandisers (NARM) gave Warwick the Chairman's Award for

 

Sustained Creative Achievement. In November 2001, the History Makers Organization of Chicago named her "History

 

Maker." 2002 was a special year for Warwick; she was honored by the American Red Ribbon AIDS Foundation; in

 

October she was named FAO Ambassador of the United Nations; in December she was honored by The Recording Academy

 

with the 2002 New York Chapter's Heroes Award and she appeared (for the fourth time) on the Vatican's Christmas

 

Concert. In 2003, she received a lifetime achievement award from the R&B Foundation, and she was selected as one

 

of the 2003 Top Faces of Black History.

 

As she looks forward to another decade of great music, Dionne Warwick says that she still has some important

 

personal goals; "As I've said over the years, I still want the Tony, Oscar, and Emmy!" Nothing seems impossible

 

to Warwick, a woman who has inspired and empowered millions through her music, her performances, and her work as

 

a humanitarian. In a recent interview she reflected on the words imparted to her by her grandfather; "If you

 

think it, you can do it!" With a life filled with accomplishment and achievement, Dionne Warwick can proudly say

 

that she has always believed in, and lived by, those words of wisdom.

 

Dionne Warwick's first book, My Point of View is a collection of "pearls of wisdom" that she has gathered

 

through the years. She provides her own thoughts and wisdom on various subjects, all highlighted by personal and

 

rare photographs of her journey.

   

PEARL HARBOR (June 29, 2012) The Russian Navy Udaloy-class destroyer RFS Admiral Panteleyev (BPK 548) arrives at Joint Base Pearl Harbor-Hickam to participate in exercise Rim of the Pacific (RIMPAC) 2012. Twenty-two nations, 40 ships, six submarines, more than 200 aircraft and 25,000 personnel will participate in the biennial RIMPAC from June 29 to Aug. 3, in and around the Hawaiian Islands. The worldâ's largest international maritime exercise, RIMPAC provides a unique training 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 2012 is the 23rd exercise in the series that began in 1971. (U.S. Navy photo by Mass Communication Specialist 3rd Class Sean Furey/Released)

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.

 

Edited European Southern Observatory 360° panorama of the site where it will built the E-ELT in Chile. Converted to a round panorama. Given the original caption, the image was just begging to have the color of the sky changed... With the new colors, the image reminds me of the Pathfinder or one of the Viking landing sites on Mars.

 

Original caption: What looks like a barren and inhospitable alien landscape in this 360-degree panorama is in fact the site for ESOâs European Extremely Large Telescope, or E-ELT for short. When construction begins the uninhabited mountaintop left of the centre will become a hive of activity as engineers, technicians and scientists work on building the worldâs biggest eye on the sky. In many ways Chileâs Cerro Armazones may seem like an alien world. The environment is harsh, with low humidity and air pressure, a blazing Sun during the day, but breathtaking skies at night. Cerro Armazones is in the Atacama Desert â one of the driest places on Earth. These conditions, combined with its remoteness, are what make the region such an excellent location for telescopes. Armazones is an isolated peak, 3060 metres above sea level. It is about 20 km away from Cerro Paranal, home of ESO's famous Very Large Telescope. Both summits enjoy crisp skies far away from sources of light pollution. Among the ELTâs many science goals is a particularly hot topic in contemporary astronomy: the quest for exoplanets. The E-ELT will search for Earth-like planets orbiting other stars and could even directly image larger planets or probe their atmospheres. The E-ELTâs high-tech instruments will also study the formation of planets in protoplanetary discs around young stars. Detecting water and organic molecules will shed light on how planetary systems are produced, and could bring us one step closer to answering the question of whether we are alone in the Universe. This panorama was taken by ESO Photo Ambassador Serge Brunier. Links See more stunning panoramas of ESO sites in our virtual tours. ESO Photo Ambassadors webpage.

PACIFIC OCEAN (June 24, 2016) Legend-class cutter USCGC Stratton (WMSL 752) (Right), littoral combat ship USS Coronado (LCS 4) (middle) and Royal Canadian Navy frigate HMCS Calgary (FFH 335) sail in formation while transiting to Rim of the Pacific (RIMPAC). 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. 10, 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/Not Released)

PACIFIC OCEAN (June 24, 2016) Royal Canadian Navy frigate Her Majesty's Canadian Ship Calgary (FFH 335) (left), littoral combat ship USS Coronado (LCS 4) (center), and Legend-class cutter USCGC Stratton (WMSL 752), sail in formation while transiting 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)

PEARL HARBOR (June 28, 2018) Adm. John C. Aquilino, commander of U.S. Pacific Fleet, answer questions about the Rim of the Pacific (RIMPAC) 2018 exercise during a press conference on Joint Base Pearl Harbor-Hickam. 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 Natalie M. Byers/Released)

DB 143 141 sits at Mainz Bischofsheim with RB75 RB15724 Aschaffenburg Hbf - Wiesbaden Hbf

 

At the same time 294 802-4 departs Mainz Bischofsheim with a trip working to presumably the fuel farm for Frankfurt Airport at Kelsterbach (accessed via Frankfurt-Höchst) as the consist was a rake of VTG and Millet Zans with hazard code 30 1863 (Aviation fuel).

 

Aircraft fuel is supplied at Frankfurt Airport by HydrantenBetriebs

OHG (HBG), a joint venture of various oil com -

panies and a Lufthansa subsidiary.

- Via more than 60 kilometers of underground piping, fuel flows from a large central fuel farm on the airport premises straight to each aircraft parking position.

- This underground pipeline and hydrant system is one

of the worldâs most advanced. The system is computer controlled and can immediately detect leaks as small as

one litre per hour.

- There are 10 storage tanks with total capacity of 186 million litres of aircraft fuel

- HBG has its own port at Kelsterbach on the Main River (accessed by rail at Frankfurt-Höchst).

 

From there, a pipeline runs to the HBG fuel farm at Frankfurt Airport (FRA), so my guess is this train is headed for Frankfurt-Höchst via Mainz Hbf, then right over the river and around the freight only route behind Mainz Kastel and rejoining the line to Frankfurt-Höchst at Mainz Kostheim, where this picture is taken www.flickr.com/photos/37001overseas/29867475351/

U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Kayla Johnson sets the location pins that show where today's vendors have come from for the USDA Farmers Market that celebrates its close of the 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.

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.

Amargosa Range at sunrise casts a shadow over the resort and the valley floor.

 

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-...

Temporary tattoos mark display pumpkins 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. The pumpkins were later donated to DC Central Kitchens. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes (again) 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 tattoos mark display pumpkins 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. The pumpkins were later donated to DC Central Kitchens. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes (again) 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 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 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.

MARINE CORPS TRAINING AREA BELLOWS, Hawaii (July 21, 2018) Builder 1st Class Michael Hartman, assigned to Naval Mobile Construction Battalion (NMCB) 3, cuts a section of concrete during a airfield damage repair exercise held during the Rim of the Pacific (RIMPAC) exercise. NMCB 3, 18 and 22 participated in a joint exercise with the Army 561st Engineering Company, 130th Engineer Brigade, 84th Engineer Battalion during RIMPAC July 21st. Twenty-five nations, 46 ships, five submarines, and 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 Gilbert Bolibol)

At each U.S. Department of Agriculture (USDA) Farmers Market, a sample of what $10 of USDA Supplemental Nutrition Assistance Program (SNAP) benefits can purchase on Oct 27, 2017, in Washington, DC.

 

The market celebrates the close of its 22nd season with 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. For more information about SNAP, please see www.fns.usda.gov/snap/supplemental-nutrition-assistance-p.... 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. Department of Agriculture (USDA), Agriculture Marketing Service (AMS), Dairy Program Marketing Research Specialist John Galbraith helped possible future farmers harvest 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.

 

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.

Roasted pumpkin for use at the U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

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.

  

Roasted pumpkin flesh that has been puréed to a smooth texture at the U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

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.

  

Miami, Florida, US A man stands in front of a photographic mural in the Wynwood district during Art Basel. Art galleries and artists from all over the world descend on Miami for the event which is considered one of the worldâs largest art festivals.

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)

The Jarrahdale pumpkin at the U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

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)

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.

 

Mazoun Almellehan, a Syrian refugee who has now been resettled in the UK, speaking at the Supporting Syria & the Region conference.

 

BACKGROUND

 

The Supporting Syria & the Region conference took place in London on 4 February 2016.

 

It brought together world leaders in a bid to raise the money needed to help the millions of people whose lives have been torn apart by the devastating civil war in Syria.

 

Syria is the worldâs biggest humanitarian crisis. Billions of dollars in international aid are needed to support people caught up in the conflict.

 

The UK, Germany, Kuwait, Norway, and the United Nations co-hosted the conference to raise significant new funding to meet the immediate and longer-term needs of those affected.

 

The conference also set ambitious goals on education and economic opportunities to transform the lives of refugees caught up in the Syrian crisis â and to support the countries hosting them.

 

FREE-TO-USE PHOTO

 

This image is in the public domain and free-to-use, as long as you credit the source as: Rob Thom/Crown Copyright

The Equivalence of Self and Universe. Folio 6 from the Siddha Siddahanta Paddhati. âThe Muslim Artistâ (Bulaki), 1824 (Samvat 1881) Opaque watercolour and gold on paper; 122 x 46 cm. Mehrangarh Museum Trust, RJS 2378. Numbered 6 on recto. Sri siddha siddhanta paddhati of 1824 Entered in the dholiya storeroom. âWithin this body exist Mount Meru, the seven continents, alkes, oceans, mountains, plains, and the protectors of these plans. All beings embodied in the three worldsâ¦exist in the body together with all their activities. He who knows all this is a yogin. There is no doubt about this.â In the penultimate year of the twelve-year course of hatha yoga, a yogin becomes a siddha, a perfected being who achieves an equivalence of self and universe. With his eyes crossed in yogic meditation, this siddha experiences the bliss of enlightenment. His bodyâs expansive and fleshy contours incorporate a vast cosmos, numerous deities, and all manner of creation. Following the text of the Siddha Siddhanta Paddhati, the artist maps the universeâs fourteen principal worlds along the yogiâs limbs in a vertical hierarchy. Four heavens (including the siddha heaven) are located along his chest and head; three middle worlds are situated at his lower torso; and seven underworlds nestle within his feet and amid the folds of his orange dhoti. Seven additional worlds are placed along his shoulders. Semi-divine snake gods and parti-colour demons nestle in the crooks of his elbows. His thighs support all the worldâs forest, and his ribs, shoulders, and head bear the worldâs great mountains. The Nath siddha appears huge in contrast to the minutely rendered interior worlds-gleaming fortress-cities presided over by deities. Even his face becomes enormous: in a dramatic (and witty) inversion of scale, the sun and moon (the ha and tha of hatha yoga) become the Nathâs cheeks, the clouds his beard, and the mountains his ear hair. Representing the yogic insight is a paradoxical task. Nath doctrine maintains that the equivalence of self with universe is beyond the comprehension of ordinary individuals. Ultimate reality can be perceived only through the insight gained by the physical and mental transformations wrought by yogic practice. Indeed, the paintingâs multiple representational systems deny the beholder complete and simultaneous vision. White palace cities, with perspectival walls that create the paintingâs only areas of tangible depth, offer a transcendent vision of the worlds. But these birdâs-eye views, once grasped, are negated by the paintingâs emphatic planarity. The surfaceâs gleam, which was created by rubbing the verso of the painting with a stone to fuse the pigments, emphasizes the flatness of the paper support. Flatly painted deities, humans, and demons, rendered in crystalline detail, seamlessly cohere with the burnished surface. In turn, the yogiâs pearls rendered in high relief call into question the materiality of the deities tucked between its double strand. The image oscillates between surface and depth, between materiality and illusion. By allowing only fleeting apprehension, the painting situates the viewer as a an imperfect witness to the omniscience of yogic insight, but invokes the perfected yoginâs profound comprehension of the simultaneous coexistence of the Absolute and its myriad of emanations.

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.

PACIFIC OCEAN (Oct. 29, 2016) An F-35B Lightning II aircraft launches from 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), 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 1st Class Benjamin Wooddy/Released)

©Press Eye Ltd Northern Ireland - 16th January 2014

Mandatory Credit - Darren Kidd /Presseye.com

  

Tim Husbands CEO, Titanic Belfast with Ruairí Quinn T.D., Minister for Education & Skills (left) and Northern Irelandâs Education Minister John OâDowd MLA, (right) with Sorcha Bergin from St Brigid's PS, Dublin and Colin Ogle from Victoria Park PS and Molly Gallagher from Our Lady's Girls PS at Titanic Belfast. The centre has launched a new education workshop entitled âMy Grandaâs Piece Tinâ.

  

PRESS RELEASE

ISSUED THURSDAY, 16TH JANUARY 2014

 

EDUCATION MINISTERS SAMPLE BELFAST SHIPYARD âPIECE TINâ

Dublin and Belfast Pupils Launch Titanic Belfast Education Workshop

 

Education Minister, John OâDowd MLA and his southern counterpart, Ruairí Quinn T.D., Minister for Education & Skills, have joined 60 primary school children from Dublin and Belfast to explore Titanic Belfastâs educational offering and launch a new workshop entitled âMy Grandaâs Piece Tinâ.

Named after the âpiecesâ or sandwiches which shipyard workers brought to work for their lunch, the workshop explores what life was like for the youngest workers in the Belfast shipyards, where Titanic was famously built.

Pupils from St Brigidâs National School, Dublin and Our Ladyâs Girls Primary School and Victoria Park Primary School in Belfast explored the lives of the young apprentices, some of whom were aged just 15 when they began their careers. The pupils also dressed in shipyard workersâ clothes typical of the period and enjoyed a tailored tour of the Titanic Belfast galleries as part of âMy Grandaâs Piece Tinâ workshop.

Minister OâDowd said:

âThe story of the Titanic has captured the public imagination for the past 100 years. Since it opened in 2012 Titanic Belfast has provided young people from across Ireland with a wonderful opportunity to learn about this important part of our history.

âThe educational workshops on offer are not only informative and enjoyable but importantly they are also relevant to a range of areas of learning within the revised curriculum.

âI am delighted to be here today with Minister Quinn to help launch the latest Education Workshop. It was clear that the pupils from Our Ladyâs, Victoria Park and St Brigidâs have thoroughly enjoyed their experience and I am sure that will be the case for all those who visit this fantastic resource.â

  

Minister Quinn added:

âSince opening Titanic Belfast has drawn over one million visitors and renewed international interest in other Irish connections to Titanic such as Cobh. Titanic Belfast is, however, also a major education resource and more than 30,000 pupils from across the island have already enjoyed its education workshops.

âThis is a wonderful experience for the children from St Brigidâs and for some this has been their first visit to Belfast. Like most children they are fascinated with Titanic and that makes it an excellent story to help bring various parts of the school curriculum to life.â

During the workshop the children were asked to compare the contents of their packed lunches with a typical shipyard âpiece tinâ and considered which options would be healthiest.

Tim Husbands, Titanic Belfastâs CEO, said:

âPart of the enduring appeal of Titanic is that there are so many levels to the story, from its construction to the tragedy of its maiden voyage, its eventual discovery and the personal stories of passengers, crew and the men â and children - who built her.

âFrom an educational perspective the opportunities are endless and weâve devised an education programme specifically to meet the needs of the curriculum on both sides of the border. Titanicâs popularity crosses all ages and is also truly international â so far weâve had school visits from 18 different countries including Australia, Canada and Ecuador.â

At present Titanic Belfast offers four education workshops and a full range of pre-visit and post-visit learning materials to support teachers and pupils. The workshops include âDit and Dahâ which explores communication methods at sea and âDipping Your Toeâ which utilises Titanic Belfastâs high-tech Ocean Exploration Centre to help pupils learn about how to safeguard the worldâs oceans.

To mark the Ministersâ visit, Titanic Belfast is also hosting a Titanic Thinkers exhibition displaying Titanic-themed art by local school children.

Since opening Titanic Belfast has welcomed more than 1.3 million visitors, including almost 350,000 from the Republic of Ireland. More than 42,000 pupils have experienced Titanic Belfastâs education programme, representing more than 900 schools.

ENDS

 

For more information please contact:

Jonathan KingPaddy McShane

Stakeholder CommunicationsStakeholder Communications

028 9033 9949028 9033 9949

jonathan@stakeholdergoup.compaddy@stakeholdergroup.com

Notes to Editors

Titanic Belfast

 

Titanic Belfast is an iconic six-floor building featuring nine interpretive and interactive galleries that explore the sights, sounds, smells and stories of Titanic, as well as the City and people which made her. It is the Worldâs Largest Titanic exhibition.

 

The building houses temporary exhibits, a banqueting suite, education and community facilities, catering and retail space, and a basement car park. Visitors learn about the construction of RMS Titanic and the wide and rich story of Northern Irelandâs industrial and maritime heritage.

 

Supported by the Northern Ireland Executive, Titanic Belfast is a unique public/private partnership funded by the Northern Ireland Tourist Board, Belfast City Council, Belfast Harbour and Titanic Quarter Ltd. It is operated by Titanic Belfast Ltd and owned by the Titanic Foundation Ltd.

 

Education Programme

Titanic Belfast offers three workshops and a tailored programme to Education Groups.

My Grandaâs Piece Tin is a special programme for 6-to-8 year olds which looks at life for young apprentices at Harland and Wolff during the 1940 to 1970 era. The children take a one-hour workshop that looks at the lunch break in the yard; the contents of the menâs âpiece tinsâ and the games they played. The second half of the programme is a living history tour of some of the galleries where, dressed like an apprentice and guided by an apprenticesâ supervisor, they hear stories, sing and then cheer as Olympic is launched.

Dit and Dah is a workshop that looks at long range communication methods and is most appropriate for 8-to-12 year olds. There are three components to the workshop; an introductory, information based presentation, a practical activity based session where the pupils try three communication methods (Morse code, semaphore and signal flags) and then a plenary activity in the form of a strengths and weaknesses analysis of the methods they tried.

The Panel is aimed at secondary aged students and the delivery can be adjusted to suit 11-14 year olds right up to 18 year olds. Students are given access to primary source material in the form of excerpts from the Titanic inquiry testimonies. They must decipher the archaic and, at times, legalistic language and use active learning techniques to work out what the witnesses feel went wrong. They then role play as members of a board of inquiry advisory panel giving advice to the legislative bodies of 1912 who must write new laws to help prevent the tragedy ever happening again.

Dipping Your Toe is a workshop suitable for students aged 6-14 years old and is an introduction to Ocean Literacy that will encourage them to think proactively about the wider world around us. Participants will find out about the importance and operation of our oceans, how we negatively impact on them and what we can do as individuals to protect them for the future.

The Education page on www.titanicbelfast.com contains tailored information for teachers. We provide thorough logistical information about planning a visit and what happens while they are with us, and a risk assessment document that is suitable for education group leaders.

Also online, teachers will find gallery notes that are age and syllabus specific, allowing teachers to make connections between their curriculum targets and the themes and activities that can be found in our galleries. To support teachers bringing a group to Titanic Belfast, we also make suggestions for introductory and plenary activities in the classroom. This will help students maximise the curriculum value of their trip even if it is not part of a wider Titanic project.

Teachers can contact the group booking team via a dedicated education telephone line and a dedicated education email address. They are offered the opportunity to book a workshop as well as their gallery tour and are sent a detailed email giving them an over view of the booking process and our terms and conditions.

Education Groups are met upon arrival onsite by a group host who will give them a safety briefing and an introduction to getting the most out of the galleries. Where the group is too large to put into one entry slot (i.e. more than 30/32) they are split into two smaller groups. The first group goes into the on the hour slot and the second group is offered a free talk to keep them busy for 15-20 minutes until they can enter at the next slot.

Tali Lennox at the opening of Christian Aidâs celebrity gardening tools pop-up shop, 63 Broadwick Street, London. The shop displays customised gardening tools, designed by over 15 celebrities to mark the launch of Christian Aid Week. The tools will be auctioned at www.ebay.co.uk/christianaid.

Tali designed a watering can.

If you would like further information please contact Harriet Fitzgerald on harriet.fitzgerald@kindredagency.com, 020 7010 828 or 07866 922 350

Stars dig deep for Christian Aid Week

David Shrigley, Tali Lennox, Alan Titchmarsh and TOWIEâs Lydia Bright are among a host of famous names who have used their creative talents to support this yearâs Christian Aid Week. Over 15 stars have customised gardening tools, which will be displayed in a Soho pop-up shop from 14 â 19 May and auctioned at www.ebay.co.uk/christianaid.

The theme of the fundraising week is âgive the tools to help people in poverty out of povertyâ, and Christian Aid is hoping the celebrity decorated tools will raise vital funds for its work in countries such as Sierra Leone. The shop at 63 Broadwick Street, adjacent to Carnaby Street, will be open from 10 â 7pm daily to give the public a chance to view these unique items, which range from watering cans and gardening gloves to wellies and herb pots.

The one-off celebrity items that will be up for auction include:

Model, Tali Lennoxâs watering can

Fashion designer, Katharine Hamnettâs wellies Artist, David Shrigleyâs wellies

Actress, Jill Halfpennyâs trowel

Garden designer, Rachel de Thameâs dibber Rapper, Professor Greenâs wire brush

Designer of the Year, Lee Broomâs wheelbarrow Comedian, Andi Oshoâs strawberry pot

Made in Chelsea star, Oliver Proudlockâs spade Singer, Lemarâs watering can

Actor, Kris Marshallâs mini gardening set Garden designer, Alan Titchmarshâs pruners TOWIE star, Lydia Brightâs mini watering can Actress, Donna Airâs broom

Garden designer, Charlie Dimmockâs tool

Boy band, Lawsonâs flower pots

Model, Suki Waterhouseâs brush

Actress, Kara Tointonâs herb pots

Singer, VV Brownâs paint brush

One of the stars involved is young British model, Tali Lennox. Daughter of singer and humanitarian, Annie Lennox, Tali is no stranger to charity work. She recently travelled to Sierra Leone, one of the worldâs poorest countries where around half the population depend on agriculture, as a Christian Aid Week ambassador. There, Tali visited communities that have already benefited from Christian Aid funds and heard how war torn communities, who faced a daily battle



against malnutrition after the multinational food companies fled during the war, were left with no tools or equipment to farm.

Tali said: âThis was the first time I got to see how small changes can transform lives in such a big way. People are being provided with the kinds of things we in the UK would take for granted. The country has so much potential. They just need the right tools, and thatâs where the donations have been so vital.â

This year there is an even greater focus on fundraising as the first £5million donated to Christian Aid Week 2012 will be matched by the Government pound for pound, allowing the charity to help more people in poor communities around the world work their way out of poverty.

Karen Lobo-Morell, Christian Aid, said: âItâs fantastic to have so many stars using their creative talents to support Christian Aid Week. Buying a watering can decorated by Lemar or a pair of wellies customised by Katherine Hamnett will mean people can not only own a great one-off, but will be helping poor communities around the world. Millions of people rely on subsistence agriculture to feed their families and they just want to be given the tools to work their way out of poverty. We want as many people as possible to come down to the shop and check out what our stars have created.â

To donate to Christian Aid Week, give online at www.caweek.org, call 08080 006 006 or text âGIVEâ to 78866 to give £5.

Christian Aid would like to thank Shaftsbury Estate for the kind donation of the shop, Hunter for donating the boots decorated by Katharine Hamnett and David Shrigley, Next Model Management and eBay for support with the special auction.

-Ends-

If you would like further information please contact Harriet Fitzgerald on harriet.fitzgerald@kindredagency.com, 020 7010 828 or 07866 922 350.

Notes to Editors

1. Christian Aid works in some of the world's poorest communities in nearly 50 countries across, Africa, Asia, the Middle East, Latin America and the Caribbean. We act where there is great need, regardless of religion, helping people build the lives they deserve.

2. Christian Aid has a vision, an end to global poverty, and we believe that vision can become a reality. Our report, Poverty Over, explains what we believe needs to be done â and can be done â to end poverty. Details at www.christianaid.org.uk/Images/poverty-over-report.pdf

3. Christian Aid is a member of the ACT Alliance, a global coalition of 100 churches and church- related organisations that work together in humanitarian assistance and development. Further details at www.actalliance.org

4. Follow Christian Aid's newswire on Twitter: twitter.com/caid_newswire

5. For more information about the work of Christian Aid visit www.christianaid.org.uk

6. Tali Lennox is one of the UKâs fastest rising young models having shot campaigns for Burberry and Top Shop, and modeled for Prada, Chanel and Miu Miu. The 19 year-old has just been chosen by Karen Millen to be the face of her spring 2012 campaign. Her mother Annie is known as a leading campaigner on HIV and womenâs rights and formed a collective of female charity activists, The Circle in 2008. Tali is signed to Next Model Management worldwide.



Xxxxxxxxx, at the opening of Christian Aidâs celebrity gardening tools pop-up shop, 63 Broadwick Street, London. The shop displays customised gardening tools, designed by over 15 celebrities to mark the launch of Christian Aid Week. The tools will be auctioned at www.ebay.co.uk/christianaid.

Xxxxxxxxx designed a xxxxxxxxxx

If you would like further information please contact Harriet Fitzgerald on

harriet.fitzgerald@kindredagency.com, 020 7010 828 or 07866 922 350

Stars dig deep for Christian Aid Week

David Shrigley, Tali Lennox, Alan Titchmarsh and TOWIEâs Lydia Bright are among a host of famous names who have used their creative talents to support this yearâs Christian Aid Week. Over 15 stars have customised gardening tools, which will be displayed in a Soho pop-up shop from 14 â 19 May and auctioned at www.ebay.co.uk/christianaid.

The theme of the fundraising week is âgive the tools to help people in poverty out of povertyâ, and Christian Aid is hoping the celebrity decorated tools will raise vital funds for its work in countries such as Sierra Leone. The shop at 63 Broadwick Street, adjacent to Carnaby Street, will be open from 10 â 7pm daily to give the public a chance to view these unique items, which range from watering cans and gardening gloves to wellies and herb pots.

The one-off celebrity items that will be up for auction include:

Model, Tali Lennoxâs watering can

Fashion designer, Katharine Hamnettâs wellies Artist, David Shrigleyâs wellies

Actress, Jill Halfpennyâs trowel

Garden designer, Rachel de Thameâs dibber Rapper, Professor Greenâs wire brush

Designer of the Year, Lee Broomâs wheelbarrow Comedian, Andi Oshoâs strawberry pot

Made in Chelsea star, Oliver Proudlockâs spade Singer, Lemarâs watering can

Actor, Kris Marshallâs mini gardening set Garden designer, Alan Titchmarshâs pruners TOWIE star, Lydia Brightâs mini watering can Actress, Donna Airâs broom

Garden designer, Charlie Dimmockâs tool

Boy band, Lawsonâs flower pots

Model, Suki Waterhouseâs brush

Actress, Kara Tointonâs herb pots

Singer, VV Brownâs paint brush

One of the stars involved is young British model, Tali Lennox. Daughter of singer and humanitarian, Annie Lennox, Tali is no stranger to charity work. She recently travelled to Sierra Leone, one of the worldâs poorest countries where around half the population depend on agriculture, as a Christian Aid Week ambassador. There, Tali visited communities that have already benefited from Christian Aid funds and heard how war torn communities, who faced a daily battle



against malnutrition after the multinational food companies fled during the war, were left with no tools or equipment to farm.

Tali said: âThis was the first time I got to see how small changes can transform lives in such a big way. People are being provided with the kinds of things we in the UK would take for granted. The country has so much potential. They just need the right tools, and thatâs where the donations have been so vital.â

This year there is an even greater focus on fundraising as the first £5million donated to Christian Aid Week 2012 will be matched by the Government pound for pound, allowing the charity to help more people in poor communities around the world work their way out of poverty.

Karen Lobo-Morell, Christian Aid, said: âItâs fantastic to have so many stars using their creative talents to support Christian Aid Week. Buying a watering can decorated by Lemar or a pair of wellies customised by Katherine Hamnett will mean people can not only own a great one-off, but will be helping poor communities around the world. Millions of people rely on subsistence agriculture to feed their families and they just want to be given the tools to work their way out of poverty. We want as many people as possible to come down to the shop and check out what our stars have created.â

To donate to Christian Aid Week, give online at www.caweek.org, call 08080 006 006 or text âGIVEâ to 78866 to give £5.

Christian Aid would like to thank Shaftsbury Estate for the kind donation of the shop, Hunter for donating the boots decorated by Katharine Hamnett and David Shrigley, Next Model Management and eBay for support with the special auction.

-Ends-

If you would like further information please contact Harriet Fitzgerald on harriet.fitzgerald@kindredagency.com, 020 7010 828 or 07866 922 350.

Notes to Editors

1. Christian Aid works in some of the world's poorest communities in nearly 50 countries across, Africa, Asia, the Middle East, Latin America and the Caribbean. We act where there is great need, regardless of religion, helping people build the lives they deserve.

2. Christian Aid has a vision, an end to global poverty, and we believe that vision can become a reality. Our report, Poverty Over, explains what we believe needs to be done â and can be done â to end poverty. Details at www.christianaid.org.uk/Images/poverty-over-report.pdf

3. Christian Aid is a member of the ACT Alliance, a global coalition of 100 churches and church- related organisations that work together in humanitarian assistance and development. Further details at www.actalliance.org

4. Follow Christian Aid's newswire on Twitter: twitter.com/caid_newswire

5. For more information about the work of Christian Aid visit www.christianaid.org.uk

6. Tali Lennox is one of the UKâs fastest rising young models having shot campaigns for Burberry and Top Shop, and modeled for Prada, Chanel and Miu Miu. The 19 year-old has just been chosen by Karen Millen to be the face of her spring 2012 campaign. Her mother Annie is known as a leading campaigner on HIV and womenâs rights and formed a collective of female charity activists, The Circle in 2008. Tali is signed to Next Model Management worldwide.





A snare drummer keeps the beat of the U.S. Army Band "Pursing's Own" 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, left-right/ front row, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal. Back row: 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.

The Cinderella pumpkin at the U.S. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

The four-lobed crowned orange and beige "Monkey's Butt" pumpkin at the U.S. Department of Agriculture (USDA) Farmers Market VegU tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkey's Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Standardization Specialist David G. Horner talks about the displayed pumpkins, at the USDA Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Preparing the soup and talking about the recipe is âVegUâ Program Coordinator Sara Pellegrino. The displayed (edible) pumpkins are the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut, the white Sugar pumpkin, the large orange and flat Cinderella pumpkin, the large green-grey flat Jarrahdale pumpkin, the orange Sugar Pumpkin, the small (mainly decorative) Munchkin pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the orange fluted and flat Fairytale pumpkin, and the four-lobed crowned orange and beige Monkeyâs Butt pumpkin.

During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

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.

 

U.S. Department of Agriculture (USDA) Agricultural Marketing Service (AMS) Kayla Johnson and Agricultural Marketing Specialist for the National Organic Program, and USDA Executive Master Gardener Lee Cliburn apply the location pins that show where today's vendors have come from for the USDA Farmers Market, celebrating its close of the 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 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 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. Department of Agriculture (USDA) Farmers Market âVegU(cation)â tent, where people learn how to how to pick, and store pumpkins; and prepare a curry soup using produce grown in the local area and sold here in downtown Washington, D.C., on Friday October 21, 2016. USDA employees from the Agricultural Marketing Service (AMS), Food and Nutrition Service (FNS), Food Safety and Inspection Service (FSIS) and vendors volunteer as vegetable educators, or âVegUcatorsâ conducting free 10-minute fruit and vegetable classes. Todayâs âVegUcatorsâ are USDA AMS Standardization Specialist David G. Horner, talking about pumpkins and âVegUâ Program Coordinator Sara Pellegrino, preparing and talking about the recipe. The featured (edible) pumpkins are the large orange and flat Cinderella pumpkin, the orange fluted and flat Fairytale pumpkin, the four-lobed crowned orange and beige Monkeyâs Butt pumpkin, the deep orange and rough surfaced Warty Red Thing pumpkin, the small (mainly decorative) Munchkin pumpkin, the orange and the white Sugar pumpkins, the large green-grey flat Jarrahdale pumpkin, and the orange round Peanut pumpkin with portions of the surface that resemble the color and texture of a peanut. During this season of the outdoor USDA Farmers Markets, 26 recipes will be taught at the VegU tent. Their scheduled demonstration dates are the peak harvest time to look for these foods. The goal is to increase fruits and vegetables in meals and help people understand what is in season. Guests can receive a free recipe card, and can start shopping for ingredients at the market.

www.usda.gov

www.usda.gov/farmersmarket

peoplesgarden.usda.gov

@USDA_AMS

#USDAFarmersMkt

USDA Media 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

Recipe 25 of 26

October 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.

 

GET A VEGUCATION EVERY FRIDAY BETWEEN 11:30 AM AND 1:00 PM, MAY TO OCTOBER, IN THE VEGU TENT AT THE USDA FARMERS MARKET. SHORT 10 MINUTE CLASSES ARE FREE. THE MARKET IS LOCATED ON THE CORNER OF INDEPENDENCE AVENUE AND 12TH STREET, SW, IN WASHINGTON, DC 20250.

DC Greens Food Access Specialist Winnie Huston, applies a temporary VegU tattoo 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.