Italy is renowned worldwide for its gastronomy and that gastronomy is part of our history, culture and tradition,” says Davide Nardini, vice-president of the Council for the Province of Ferrara. “Here in Italy, food is an expression of our cultural heritage,” adds Carlo Alberto Roncarati, president of the Chamber of Commerce. “Each area has its own history and intrinsic character. You can see that even in our bread and, if you don’t protect it, you lose your identity, you lose what sets you apart.”These comments underline a much wider debate – one that is taking place both in Italy and across Europe. The debate’s starting point dates back to 1992, when the EU introduced the Protected Food Name (EUPFN) scheme. This originated as a mechanism to protect, by legislation, particular product names linked either to territory or to a production method. The aim of the scheme was threefold: to encourage diverse agricultural production; to protect quality products from inferior imitation; and to provide consumers with more informed choice and a better guarantee of quality.In Italy, the scheme has met with an enthusiastic reception. Almost 160 food products have successfully attained one of the three scheme designations – Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) or Traditional Speciality Guaranteed (TSG) – with many more applications in the pipeline (only France comes close, with 152). The list includes household names such as Balsamic Vinegar from Modena, Parmesan cheese and Parma ham. There are currently three breads in the designated directory. Most famous, perhaps, and the first bread product in Europe to have achieved PDO status, is Pane di Altamura. Also included are the Pane Casareccio di Genzano and the Coppia Ferrarese, both with PGI status.The long road to PGIAt the Fiera Liberamente 2008 (literally Free-Time Fair), held in early March in the city of Ferrara in Emilia Romagna, senior local government executives responsible for promoting Ferrara’s PGI status bread and some of the bakers responsible for baking it explained how the consortium took the decision to embark on the time-consuming and, at times, tortuous process to gain protected designation status. The answer lies, at least in part, in the place that food generally holds in Italian society.Maria Chiara Ronchi, director of tourism initiatives, noted: “Historical cities are not just founded on their monuments, but also on their gastronomy.” In other words, in Italy, gastronomy and place are synonymous. Italians think of Ferrara and they think both of its Renaissance architecture (which, incidentally, holds UNESCO World Heritage status) and its bread! Recognition of Ferrara’s distinctive bread, vice-president Nardini suggests, in some small way goes towards attracting some of the estimated eight million home-bred ’gastro-tourists’, who wander annually throughout the country.Mario Partigiani, president of the FIESA Bakers’ Association (a national organisation), and proprietor of one of the province’s 300-odd artisan bakeries, was more pragmatic. “If the product you make is transportable or exportable,” he said, “the benefits can be significant.”One does not have to look far to see what he means: both Parma ham and cheese come from the same region. But unfortunately, Coppia Ferrarese does not travel so well. It’s a fragile bread and besides, if it were refrigerated at any stage in the process, it would lose its PGI status. But the problems do not end once your product has achieved designated status, Partigiani explains. “Perhaps the greatest difficulty lies in policing. Because bread is a low-cost product, the expense of policing your status can be difficult to bear.”The EU scheme does not make provision for the cost of policing a product’s protected status. This must be borne by the producers involved. While for a product such as Parma ham the cost might well be considered acceptable (even feasible), for a provincial product such as Coppia Ferrarese, this issue is undoubtedly more problematic. Notwithstanding this particular downside, support for the scheme in Italy remains high, with nearly 160 products designated and a further 80 applications awaiting approval.Lukewarm receptionHere in the UK, the EUPFN scheme has met with a more lukewarm reception. Even Irene Bocchetta, manager of Food from Britain, the UK body responsible for handling applications made by producers, admits that “at the moment [the scheme] is really low on the radar”. As yet, only 36 products have been designated in the UK and the British baking industry has only just staked its first claims: Melton Mowbray Pork Pies, which were the first to cross the finish line, with their 2004 application recently approved; and Cornish Pasties, which are awaiting Defra backing for an application.But why the UK response has been so different to that in countries such as Italy and France is difficult to say. It’s a complex issue, Bocchetta explains. Producer, retailer, consumer and media awareness are all equally important, but to different degrees lacking at the moment. Part of the problem, she suggests, is an inherent reluctance in the bakery world to share recipes. As individuals are not eligible to apply for protected status, the onus is on expert groups to come together, agree on a historical precedent as well as an original recipe and then submit an application. Yet herein lie a number of potential sticking points. Historical precedents are prone to dispute and methods can, and do, vary from one baker to the next.On these matters, artisan baker and author Dan Lepard, who is writing a history of British baking, has reservations on both the issues of origin and method. He cites the example of Cornish pasties. Can you really award ’Cornish’ pasties special status when there is emerging evidence that the earliest recipe can be found across the river in Devon (tinyurl.com/3oz4b4)? On methods of production, Lepard says there are four or five traditional methods of making Eccles Cakes, for example. “They’re all correct, none of them are wrong,” he adds.Lepard’s argument is that generic products such as this have been made all over the country for such a long time, that it is too late now to introduce a special status, which might only benefit a limited number of producers and possibly disadvantage others. It is not that he is opposed to the scheme – in fact, he welcomes any mechanism that might afford a level of protection to smaller groups of artisan bakers. But he believes it is wrong “to enshrine in legislation” one particular method over another without conclusive weight of evidence.So how might the EUPFN scheme benefit UK bakers? Inevitably, more baked goods will soon follow in the path of Melton Mowbray Pies. The debate is set to continue and although it’s likely to become heated, surely, at the very least, there must be potential to raise the flag of the UK’s rich and diverse heritage in this field.Returning to Italy, one thing is clear: Italians are proud of their bread and are not afraid to shout its heritage from the bell towers. In Ferrara, the Coppia Ferrarese has been symbolic of the city and its history for centuries and few would dispute its claim to designated protected status. Indeed, in some small way, the Coppia is what sets this city apart.—-=== The EUPFN (EU Protected Food Name) scheme ===Started in 1992-3, the scheme aims:* To encourage diverse agricultural production* To protect product names from misuse and imitation* To help consumers by giving them information concerning the specific character of the productsThere are 3 designations1. PDO – Protected Designation of Origin: this covers foodstuffs that are produced, processed and prepared in a given geographical area, using recognised knowhow.2. PGI – Protected Geographical Indication: covers products where the geographical link occurs in at least one of the stages of production, processing or preparation. Also, the product must have a good reputation or historical pedigree dating back at least 25 years.3. TSG – Traditional Speciality Guaranteed: does not refer to the origin but highlights traditional character, either in the composition or means of production.For more information on the EUPFN scheme see: tinyurl.com/5yfl4z—-=== The making of Coppia Ferrarese ===Ferrara Coppia is a type of bread in the shape of two ribbons of dough, knotted together, with the ends twisted to form a fan with four spokes. Records of this bread date back to 1287, with city statutes compelling city bakers to produce bread in the shape of scrolls. The history of Coppia is well-documented and intertwined with the history of the city. Coppia obtained PGI status in 2001. To qualify, the bread must be made within the province and cannot be refrigerated at any stage during the process. The dough must be cooked directly on stone, composed only of natural ingredients with no chemicals added, and weigh between 80-230g. Today there are over 300 bakeries in the Province of Ferrara, mostly small family-run operations, producing over 500 tons of Coppia every year.—-=== Gingerbread wars: coming to blows over trademarks and protected status ===The sleepy village of Grasmere in the Lake District is the scene of an almighty battle over rights to naming a traditional local product, writes Andrew Williams. Café Williams and Sara Nelson’s Grasmere Gingerbread have come to blows over the issue of rights to the name, claims Steve Bell of Café Williams, who fears one larger producer would monopolise a local product.Bell says he stumbled upon a trademark application, lodged by Sara Nelson’s, on the internet. He is fighting the application as he claims it would give one company sole rights to the name Grasmere Gingerbread. With a trademark in place, its owner could sell it to a larger company; claim ’passing off’ if another firm sells gingerbread in Grasmere; and even move its production out of the region. Bell is advocating EU protected status instead. But objecting has been costly, with thousands spent in legal fees.”My main concern about this application is that it gives them sole right to what is a village legacy,” he says. “They could, for example, sell the name, then prevent it from being made in the village by another. I advise anyone who makes a local food to keep one eye on the IPO website for such applications. I would love a regional status and I still hope that a local solution can be found that ensures this product remains in Grasmere.”But Andrew Hunter of Sara Nelson’s insists protected status is not the answer. “Grasmere Gingerbread is different in that it has been exclusively produced by one single establishment, namely The Grasmere Gingerbread Shop in Grasmere, for more than 150 years. It’s not a regional name used widely by a number of producers. To allow this would result in The Grasmere Gingerbread Shop giving up its hard-earned reputation and goodwill, established over many decades of producing a consistent and premium-level product.”
Lauren Weldon Notre Dame International (NDI) is implementing a new policy beginning in the fall 2016 semester, under which the University will no longer pay airfare for students studying abroad during a semester. This change allows more students to study abroad.Tom Guinan, associate vice president for administrative operations for Notre Dame International, said this change was made in an attempt to increase acceptance rates for students applying to study abroad.“86 percent of applicants got offered acceptances into the program this year, and we were down, you can see from just two years ago, it was closer to 70 percent, which is terrible,” Guinan said. “For kids who are qualified and able to go, we did not want to turn away 30 percent of the students … Our goal is to have 90 percent or more acceptance, with the limitations being just capacity in a program.”Junior Frank Wamsley, who, along with Guinan, gave a presentation about this change to the student senate in November, said the lower acceptance rates were due to NDI’s budget not being increased in the past several years while the cost of sending students abroad has risen.“The amount of money that Notre Dame International gets to send students abroad has stayed the same, however, the costs for sending students abroad … have gone up over the years, and as a result, they’ve had to decline more people in the application process,” Wansley said. “[Guinan] and his team at NDI decided that the one thing that they could foresee cutting out and having the least amount of impact was the cost of the overseas flights.”Cutting airfare not only made sense in comparison to other expenses covered by the University, Guinan said, but it also would fit more with the policies of other schools throughout the country.“We found that really there are no other schools that actually fund airfare the way we had in the past, and I think it was something that we had been interested in looking at,” he said. “When we were looking at ways to have more resources to send students abroad, there were three things that we considered … One was tuition that we pay to the school, one was lodging and one was airfare.”Guinan also said the possible ramifications of this policy for students who may not be able to afford overseas flights were carefully considered before making a final decision.“Just based on the fact that the summer programs are so popular and the students pay airfare for summer programs, we said let’s see if there’s a way that we can make sure the students who are on financial aid aren’t cut out of it because of the airfare component,” he said. “As long as we can assure that the financial aid’s available to the students, we think we should be able to kind of have a win-win situation where the cost of the plane ticket will actually be able to send 35 to 40 more students abroad a year.”While he understands and supports NDI’s decision now, Wamsley said he wishes the administration had been clearer with students about the decision-making process.“I think something that’s lacking in the administration’s decision-making is how they’re going to relay news and information that pertains to students to the students,” he said. “Whether it’s holding a town hall meeting to explain big changes that apply to students or using the student senate and Hall Presidents’ Council…I think that the administration ought to find more ways to convey the reasons for the things they do with the student body.”Sophomore Meghan Santella, who will be studying abroad at Trinity College in Dublin during next fall said she would have appreciated more of an explanation for the change.“We got an email over the summer, I think, and then I didn’t really think too much about it, but I didn’t understand why they were doing it,” Santella said. “I feel like if [NDI] explained [the reasoning], that would’ve been more beneficial for them.”Santella said despite the change, having to pay for the airfare didn’t affect her decision to study abroad.“I wasn’t going to not do it because of [the airfare],” she said. “Notre Dame’s so good to me for financial aid, just in general, that honestly, if they won’t pay airfare, it’s not a big deal, they’re already doing so much for me.”Guinan emphasized his hope that acceptance levels won’t be affected by any extra costs and students will seek help, if necessary.“I’m excited that we were able to send out so many acceptances, and I hope that the students are excited, as well,” he said. “The acceptances or the decisions from the students are actually due on Monday, and [we] expect that we’ll see 800 plus acceptances or that most of the students will accept.”Tags: airfare, NDI, Notre Dame, Notre Dame International, study abroad
Earlier this year, Montreal-based shipping company Canada Steamship Lines (CSL) welcomed to its fleet MV Ferbec, a conventional geared bulk carrier equipped with four cranes and grabs, which is now fully operational in the Gulf of Saint Lawrence.The vessel, which previously operated in CSL’s Australian fleet as CSL Melbourne, became the largest vessel of its type in the Canadian domestic shipping market.Upon arrival in Québec City on May 13, 2017, the 49,502 dwt vessel underwent modifications to adapt to its new operating environment.Ferbec is now operating under Canadian flag in the Havre St-Pierre to Sorel corridor for Rio Tinto.Built at Nantong COSCO KHI shipyard in China in 2002, the Handymax bulker features a length of 188 meters and a width of 31 meters.“It is by design and with great pride that we revived the name Ferbec for this vessel. Like the original Ferbec – a 56,000 dwt ocean bulk carrier – the new Ferbec is plying the same trades along the same Saint Lawrence routes… Unfortunately, just like its predecessor, the new Ferbec will never be seen on the Great Lakes. Built as an ocean-going vessel, its hull is too wide for the locks of the St. Lawrence Seaway,” Louis Martel, President and CEO of The CSL Group, commented.The arrival of Ferbec in the Canadian fleet is part of CSL’s fleet optimization and capacity management program, which has seen the introduction of six new Trillium Class vessels to the Canadian fleet and the retirement of older, less efficient ships, including most recently the 33,197 dwt bulk carrier, Pineglen.Canada Steamship Lines, a division of the CSL Group, currently operates a fleet of 18 vessels, according to the company’s website.
Peter E. Squibb, 77, of Greendale, Indiana, passed away on Wednesday, December 25, 2019. He was born August 20, 1942 in Vincennes, Indiana, son of the late William P and Mary Catherine (Erskin) Squibb.Pete was a Machinist Mate Second Class US Navy Veteran. He was a member of the St. Lawrence Catholic Church, K of C Council 1231, USS Saratoga Association, and the American Legion. He enjoyed hunting, fishing, and riding horses. He was a true 18th Century Man. He worked as a Manufacturing Engineer at Hill Rom.He is survived by his loving wife, Patty Squibb of Greendale, IN; 2 sons, Nathaniel (Angela) Squibb of Pickerington, OH, David (Amanda) Squibb of Covington, KY; 2 daughters, Jane Lee (Christian) Hartwell of Virginia Beach, VA, Ann (Brian) Coleman of Guilford, IN; sister, Judith Ann (Jerry) Squibb Plaatje of West Chester, OH; 13 grandchildren, Jordan, Clayton, Chase, Nathan, Abigail, Kayla, Nicholas, Aidan, Lilli, Peter, Emma, William, Luke; 2 sisters-in-law, Mary Lynn Phelps, Liz Russell; and his 2 brothers-in-law, Jos. F Russell, Mark Russell.He was preceded in death by his father, William P Squibb III and his mother, Mary Catherine Squibb.Family and friends will be received on Sunday, December 29, 2019 from 4 pm to 7 pm at Fitch-Denney Funeral Home. Funeral services will be held at St. Lawrence Catholic Church, Monday, December 30, 2019 at 11 am, with Father Ben Syberg officiating.Interment will follow in the Greendale Cemetery, Greendale, Indiana.Contributions may be made to the K of C Council 1231 for Charitable Outreach.Visit us at www.fitchdenney.com
During an illustrious career he won 3 All Ireland senior medals as well as three Munster titles and 6 National Leagues.He was named as goalkeeper on the Hurling Team of the Millennium – Tony passed away last March at the age of 95.A native of Galway, he played inter-county hurling with the Tribesmen in 1941 before moving to Tipperary where he joined the Lorrha-Dorrha club. His family has now donated Tony Reddin’s medal collection to the GAA Museum in Croke Park.
Stephen Curry after 10 years: Davidson coach says Warriors picked the perfect script in 2009 It is now the 10th anniversary of the 31-year-old being selected with the seventh pick of what was a historically significant 2009 NBA Draft.Here, with the help of Opta, we take a look at the numbers behind Curry’s incredible career in the professional ranks: Related News 43.6 – Just two men have been more efficient from beyond the arc since Curry (43.6 percent of 3-pointers made) entered the league. Kyle Korver (44.5 percent) leads the way and Seth Curry, Stephen’s younger brother, is also ahead of the Warriors guard (43.9 percent).2,483 – Curry is third in the all-time list for 3-pointers made with 2,483 in 694 appearances. He trails just Reggie Miller (2,560 from 1,389 games) and Hall of Famer Ray Allen (2,973 from 1,300 games), and Curry has a better percentage than both.6 – On six occasions, Curry has put up more than 50 points in a single game. Only Harden (18) can better that figure over the past 10 years. Few players have had a greater impact on the NBA than Stephen Curry.The Golden State Warriors point guard has spearheaded the 3-point revolution that teams across the league have adopted following Curry’s success. Stephen Curry after 10 years: Analyzing the six players drafted before the Warriors star in 2009 Stephen Curry by the numbers3.6 – Since the 2009-10 season, Curry has made, on average, 3.6 3-pointers per game – more than anyone else – with the other half of the “Splash Brothers,” Klay Thompson (2.9), second. Damian Lillard (2.7), James Harden (2.6) and Buddy Hield (2.5) round out the top five.90.5 – Curry leads all players in free-throw percentage since entering the league having drained 90.5 percent of his attempts. He is the only man with a percentage greater than 90 percent.131 – In May 2016, Curry made history as the first unanimous MVP. He garnered all 131 first-place votes to win the award for a second successive season.#KiaMVP @StephenCurry30 becomes 11th player (3rd guard joining @MagicJohnson & @SteveNash) to win #BackToBack MVP pic.twitter.com/gjBOL5tOuK— NBA (@NBA) May 10, 201673 – Curry’s form that season was a large reason why Golden State went 73-9 in 2015-16, breaking the record for regular-season wins set by the Michael Jordan-inspired Chicago Bulls in 1995-96 (72). 223 – In his 694 games played, Curry has made five or more 3-pointers in 223 of them. That is 97 more than the next best over the past 10 years (Harden with 126).15 – The 31-year-old also has 15 games of 10-plus 3-pointers made. Teammate Thompson has five, while JR Smith (two) is the only other man to have done it more than once in that time.402 – Curry holds the record for most 3-pointers made in a regular season having sunk 402 in 2015-16. Curry has three of the top five spots in this category, having made 354 last year and 324 in 2016-17. Harden, selected four picks ahead of Curry in 2009, is the only other man to have hit over 300 in one campaign (378 in 2018-19).