‘Meth kids’ effort’s focus

first_img“People say illegal use of narcotics is a victimless crime, but it is far from that,” Sheriff Bob Brooks said. “It claims many lives. When you see children who are victims of methamphetamine, it really grips your heart.” There are meth labs throughout Ventura County, including in middle-class neighborhoods, Human Services Agency Director Ted Myers said. “They could be your next-door neighbor,” he said. “The chemicals get into the children’s clothing. These kids are damaged, and they have to be protected.” Public health nurses involved in the new program will give the children medical attention, while social workers make sure all of the children’s immediate needs are met. The first anti-child-abuse teams were established in 1958 at hospitals in Pittsburgh and Denver and at Childrens Hospital Los Angeles, and they have expanded since then, according to the California Alliance for Drug Endangered Children. eric.leach@dailynews.com (805) 583-7602160Want local news?Sign up for the Localist and stay informed Something went wrong. Please try again.subscribeCongratulations! You’re all set! “Ensuring the safety and well-being of children exposed to meth lab environments is our first priority,” said county Supervisor Kathy Long, who joined other county officials announcing the new program Friday. She cited a 2005 national survey on drug use and health sponsored by the federal government estimating that 10.4 million Americans 12 or older had used meth at least once in their life. Besides the police agencies, the program involves the fire departments, the Probation Department, the District Attorney’s Office, the county Human Services Agency, the county Health Care Agency and the Casa Pacifica home for abused and neglected children. The program was developed with current employees, streamlining their cooperation in illegal drug cases to focus on protecting children. It has been in the works for the past year, and is modeled after one established in the early 1990s in Butte County, the first county in the United States to develop such an effort. About 25 California counties now have such teams, including Los Angeles. VENTURA – A variety of Ventura County agencies, including police, public health nurses and social workers, are teaming up to help children whose lives are threatened by illegal drugs in their homes, particularly children growing up with meth labs. “Any time children are subjected to the dangers of a methamphetamine lab, it’s a tragedy,” said Capt. Ron Nelson, a spokesman for the Ventura County Sheriff’s Department, which is among nearly all law enforcement agencies in the county participating in the new program. “We are hoping to get children the services they need in a timely manner to get their lives turned around. I believe this program will go a long way to ensuring the safety of children.” Children living around drug labs are exposed to toxic chemicals and are frequently abused, with inadequate supervision and medical care and increased risk of injury from fire, law enforcement and other officials said. All that increases the chances the children will grow up to be criminals themselves. last_img read more

Donegal to celebrate National Volunteering Week 2019!

first_imgDonegal is set to celebrate all those who dedicate their time to helping older people during National Volunteering Week starting on Monday 13th May.Organised by Volunteer Ireland in partnership with the Network of Volunteer Centres and Volunteering Information Services, this week is dedicated to highlighting volunteer work across the country.Established by 30 volunteers 42 years ago, more than 1,500 volunteers now provide visits and telephone calls to older people who might be lonely or need extra social contact and support. Volunteer numbers are expected to hit 9,000 in the coming years in order to meet the increasing demand for befriending and support.Volunteering is an invaluable service to the community and can keep volunteers active, build stronger communities and change lives.CEO of ALONE, Seán Moynihan, said, “On National Volunteering Week, we want to thank each and every one of our volunteers for everything they do week in, week out for older people. We can’t put a price on the support and benefit that volunteers bring.“They change the lives for people when they need it most,” he added. “We hope that more people are encouraged by National Volunteering Week to get involved in something bigger than themselves.“As our population ages, volunteers will be more vital than ever to help to combat loneliness and the issues we face as we get older. What is so special about volunteering is the benefits it brings to both involved, particularly the relationship between the volunteer and older person.”Donegal to celebrate National Volunteering Week 2019! was last modified: May 12th, 2019 by Shaun KeenanShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)last_img read more

Cape Town’s good food guide

first_imgMichelle Matthews doing research for herbook – and picking up some fresh veggiesat the same time.(Image courtesy Michelle Matthews)Jennifer SternWe all know regular visits to the golden arches or the colonel are not conducive to optimal health, and most of us try to eat a balanced diet, but it’s not easy. First, it’s hard to know what is actually healthy and, second, how on earth do you find it? Well, for those living in Cape Town it’s just become a whole lot easier.Freelance writer Michelle Matthews recently published a book called the Whole Food Almanac – a guide to finding organic, artisanal and whole food in and around Cape Town. When asked the motivation behind the book, she listed a host of good reasons to rethink the way we eat and live.“Obviously the whole food side is very important from a health perspective,” she says.“Part of the reason this book was commissioned is that the editor and publisher, who was Jeremy Boraine at the time, were concerned about all their friends with cancer. Just seeing more and more people getting cancer at a younger age. I’ve got friends of friends who have to help single dads look after kids because the mom has died of cancer and she’s not even 40.“That’s linked to additives in our food. What do we know about the things in our food? The preservatives in so-called cured meats in the shops are the worst.“Artisanal or traditional meat curing is done with salt, spices and/or sugar, and then put into a dry storage area and kept cool. And it hangs there for months and months until it becomes a ham or salami. Salami should have natural penicillin. And the penicillin keeps other fungus off.“Mass-produced salami usually has a covering of rice flour to make it look like penicillin. The salami in the shops is one of the most disgusting things you can ever eat. They are full of chemicals, especially nitrites and nitrates.”But the book is not only about healthy eating. It’s not a bogeyman book telling you if you buy salami from a supermarket you will die. It’s actually about the joy of food, the joy of cooking and the joy of shopping. Yes, shopping can be a pleasure.The joy of food“I love food, and I love cooking,” says Matthews,“I’m also interested in food heritage. Traditional foods and traditional ways of making food will get lost if people stop making them. It’s tied in with slow food, which started in Italy.“What it really comes down to is that people don’t know how to cook anymore.  That’s why people are warming things up in microwaves. They think it’s hard. In UK schools they have compulsory cooking lessons where you learn to do basic stuff. If you fall out of the habit of cooking, it feels difficult and painful. You can make it quick and healthy.“You perhaps grew up with your mom working and all these things on the supermarket shelf, and you didn’t see your mom cooking. Or all the cooking stuff out there is so fancy with Thai bamboo shoots, and you think cooking is hard or for fancy people, then you don’t cook. You’re intimidated.“But just learning, for example, stuff like couscous – or make a tomato sauce and pasta. For people to learn to cook basic nutritious stuff that tastes good. You lose interest in food if you don’t cook. It all tastes the same, and then you make bad choices. It’s hard to wean yourself off processed food, and to learn to taste real whole food as nice tasting. People have to train themselves to enjoy the taste of real food.“That’s where artisanal food comes in. It’s minimally processed, and made from fresh, seasonal ingredients.“That’s why I’ve included producers and shops in the books. Some of the producers you can find in the chain stores, so you can get to know the products. I’ve included shops, but they have to have an organic, natural or artisanal focus.“And the reason there are producers is so that people can know the people who make their food.  So you can meet and talk to the people who’ve grown the food, or made the cheese.  It’s really great, you go to – say – Dalewood, and these people have got up in the morning, milked the cows and handmade the cheese. They’re giving you this gift.”Conscious livingIt’s all tied in with living more consciously, and taking responsibility for your actions. People are more concerned about what they’re eating, where it’s from, and what chemicals it contains. People are starting to realise the connection between planet health and their own health.People are also becoming more self-sufficient. They’re growing a certain amount of their own food, even if it is only in a couple of pots on the veranda of a fourth-floor apartment.“There is a trend happening internationally,” says Matthews. “Pickling. It’s the new hot thing to do, it’s quite trendy. All this home ec stuff is coming very much into vogue with the recession and worries about the environment.“And of course the locavore concept, getting things locally, supporting local producers, knowing your food is fresh and in season, and reducing your carbon footprint.“That’s why I’ve included a section on when things are in season.  People don’t know you can’t get apples all year round. They’re pretty much in season most of the year but they’re so easy to store that you can get them all year round. They’re kept in suspended animation, and then put on the shelves when there’s a demand.“I’ve also put it in so people don’t fall into weird traps like planning fancy dinner parties with artichokes in April when they’re only in season in October, November. Of course, this is a rough guide. It depends on rainfall and temperature.”The book lists and describes about 250 producers, shops, restaurants, markets and other resources such as recycling and urban food growing.“It covers the Western cape within a radius of about 250 kilometres from Cape Town – about two hour’s drive,” Matthews says. “Or, even better – about seven or eight hours by bicycle,” she adds.Selling wellThe initial print run was 3 000, of which 1 000 have been sold in the first three months. Matthews is happy with the sales figures so far, and attributes the popularity of the book to various factors.“This whole conscious living, organic thing,” she says, “is becoming more mainstream. Some people are sick of it and some are interested.“It’s a good introduction. It’s got lots of info for people who just starting out, and even for people who are already into stuff like this, they find new outlets.”The book is available through the main booksellers, but Matthews has also done her own marketing, selling the books at places such as producers’ markets. The single place where she had the most sales was at a gas metering conference company, of all things.“They organise international conferences about gas metering,” she says. “My brother works there, and he sold a bunch of them. These are people who are interested in stuff like this but don’t know where to find it.”Her future plans include doing a part-time masters degree at the Sustainability Institute at Spier, and – possibly – doing a similar guide for other cities in South Africa.Do you have queries or comments about this article? Email Mary Alexander at marya@mediaclubsouthafrica.com.Related articlesSouth African foodMrs Ball’s chutney comes home SA competes at food Olympics Rooibos gets a makeover Useful linksCookie (not cheffy)last_img read more

2012 Trans Tasman Player Profiles

first_imgTo view, please visit the following website and click on ‘2012 Player Profiles’ in the top menu:http://www.sportingpulse.com/assoc_page.cgi?c=14-6460-0-0-0 There are plenty of ways to keep in touch with the 2012 Trans Tasman Series, which will be held at Mudgee’s Glen Willow Regional Sporting Complex from Thursday, 26 April to Saturday, 28 April 2012, including in the following ways:Websites:www.austouch.com.auhttp://www.sportingpulse.com/assoc_page.cgi?c=14-6460-0-0-0 Facebook – www.facebook.com/touchfootballaustraliaTwitter – www.twitter.com/touchfootyaus (be sure to use the hashtag #transtasman2012 in your tweets)YouTube – www.youtube.com/touchfootballauslast_img