eating about twice a month at a local Korean place, where I am certain there is gluten and HFCS in all the sauces, the ricecake wraps are most likely made with wheat flour, and I drink the "happy wine" - a fairly sweet rice and corn wine.
and there have been more than a few "lost" weekends recently due to overconsumption of alcohol that makes my liver twinge just remembering.
I am starting to notice little things creeping back into my daily life that I do not want: more allergies, carb cravings, bloating after many meals - particularly meals eaten out, more gas, etc. I've also noticed that drinking raw milk, which never used to bother me, has recently started making me bloat.
There are a lot of good things that I am doing with my diet, like cooking with lard, butter or coconut oil, and eating a lot of grass fed meat and pastured eggs. Some of my veggies are even home grown. I haven't used sugar in ages. I read labels pretty religiously, choose things with the purest, simplest ingredients, and mostly make things from scratch. I cut out diet sodas about a month ago and haven't looked back. But all these good things don't counteract the damage I am doing to myself, and I've decided to get back on the plan.
I'm not quitting everything cold turkey due to financial reasons. Right now any money we spend needs to be put to good use and I am not throwing away all the groceries I just bought. That being said, when the potatoes are gone, I'll start buying sweet potatoes. When the cheese runs out, I won't be replacing it. I've already stopped drinking alcohol - that last hangover left me with plenty of resolve.
For me the hardest thing to give up is going to be dairy. I LOOOOVE my glass of milk per day (sometimes two) and I put cheese on everything. In an attempt to eat more fish, I started putting herring on rice-crackers with cream cheese, and now I still eat the cream cheese, but not so much the herring. I drink my morning coffee with about a 1/2 cup of half and half (I'd prefer heavy cream, but can't usually find any without fillers and emulsifiers, so I started drinking the half and half, which is only cream and milk). And then there is the yogurt, the goat cheese, the occasional cave-aged gruyere...Basically, a large proportion of each grocery haul is dairy.
So what am going to do? I am cutting out all soft cheeses immediately. Also gone is my milk and half and half. This morning I used coconut milk in my coffee, and it was...tolerable. Not fab, but I didn't really notice after the first few sips. As I said, when all that lovely cheddar, asiago and parmesan is gone, I won't replace it, and I suspect that we will slow down on what we still have.
I know some folks who are doing the Whole30 paleo diet, which is basically a very strict paleolithic diet for 30 days. No Neolithic foods at all. No dairy (no butter, even), no alcohol, no grains, no white potatoes, no sugars or sweeteners, no legumes. Just meats, eggs, veggies, some fruits and nuts, and healthy fats (animal and vegetable), excluding butter. I'm pretty much on board with this entire plan, including ditching the dairy, especially after reading this post on the Whole9 website. But there is one thing I'm balking at - that no butter thing.
See, I'm not convinced that the dairy factor is that simple. Here and here are a couple of articles written by doctor and paleo blogger Kurt G. Harris about dairy that make me question one particular assumption in the Whole9 post. I'm not doubting the science they cite, but they make the assumption that dairy is going to have this huge negative effect for most folks, and should just be avoided.
I believe that if dairy is going to affect a person, it's usually exacerbated by other bad things like gluten, which causes leaky gut. I suspect that my recent bloating problem with milk is due to the crap that I am eating, and the possible gluten I've been getting at restaurants, because this is the first time since I started drinking raw milk and eating paleo that I've had a problem. I agree that I probably need to reset my baseline and so I will stop consuming dairy for at least 30 days. When the 30 days is up, I will try some milk and see what happens.
But my big question at the moment is: Does butter contain enough of these milk proteins to be a problem? That is what I have to decide.
I mostly cook with lard anyways, but I always use butter for certain things like eggs, baked things like potatoes, sweet potatoes and apples...At this point, I'm not going to stress about it. I think that butter and dairy are the least of my problems, and I'm sure that I will improve immensely by ditching all the things on my bulleted list. In addition, I'll go dairy free and quit drinking for 30 days, and maybe I'll even leave out the butter.
I have no idea what is going to happen to Stoney's Pub nights, though. Sheesh, we'll all be a bunch of tee-totalers. Maybe we should take up knitting and checkers. Hmm...geeky board games, anyone?
Duck has become one of my favorite meats. The rich flavor, gobs of delicious fat, and the fact that it's all dark meat make it the preferred poultry at our house. In fact, since introducing duck to my husband, he has stated that he could happily never eat chicken again, and I often find him in the kitchen after a duck dinner, contentedly devouring any left over bits of meat and skin, dipping them in the fat in the pan. Most of the time, Michael devours the entire duck that night, and there are no leftovers. Whenever I have mourned that fact, he's told me, "If you want leftovers, then you need to cook two ducks!"
Normally I use a meat thermometer when roasting any cut of meat, but I find that it doesn't work so well with duck. Maybe I haven't found the "sweet" spot, but it seems that no matter where I place the thermometer, the rest of the duck just isn't cooked right. So I went back to the tried and true method I learned from my grandma...when the leg wiggles freely, the duck is done.
Most of the time, I keep the preparation simple...a little bit of salt and pepper, and maybe a few garlic cloves tucked under the skin (sooooo delicious!), then roast slow and low, and turn it up at the end to crisp the skin. There is a risk of drying out and overcooking if you don't roast it low enough, and it seems that the lower it roasts, the less need I have for turning it up at the end. For example, roasting at 300 degrees tends to be too high. The meat cooks too fast, and the skin doesn't crisp and brown as well. Turn it down to 250 or 275, and it takes a lot longer to cook, but it comes out beautifully.
I used to be afraid to cook so low, but the more I do it, the more I am sold on it. It may take 3 to 5 hours to cook a roast, but the meat comes out amazingly juicy and tender. I have only cooked pork shoulders and birds this way, so I can't speak for a cut of meat that doesn't have a skin to lock the moisture in, but I suspect it will still apply to those cuts of meat as well.
I wanted to do something a little new and different with my latest duck. I just recently discovered what spices comprise Chinese Five Spice powder, and decided to try it out. I didn't have any in the cupboard, but the whole spices, freshly ground, provide a better, bolder flavor anyway, so I mixed it up myself. The most common spices in this blend are star anise, fennel, sichuan (also spelled szechuan) peppercorn, cinnamon and cloves.
Most recipes call for a 1:1 ratio of clove and cinnamon, but I find that cloves can be too overpowering for other flavors, so I went conservative on it. Also, most recipes call for roasting the spices before grinding, but I decided to simply grind them, as they would be roasting for several hours on the duck.
I poked a few holes in the skin of the duck with a sharp knife, mixed my new five spice powder with salt and rubbed it all over the skin, making sure to get some inside the cavity, as well. I left all the organs inside the cavity, figuring their juices would add to the overall flavor.
Then I sliced 3 potatoes in half and placed them under the duck to absorb some of that decadent fat.
Once it was prepped I put it into the (preheated) oven at 275 degrees for about 3.5 hours. I checked it every 20 minutes after the 2.5 hour mark, and wiggled the leg to see if it would easily come loose. The house smelled incredible as the bird was cooking, and Michael was hovering toward the end. There may have been drool.
I am remiss in not getting a photo of this beauty when it came out of the oven. The skin was nice and dark and crispy, but still had lots of fat under it. I may be a bit of a renegade in this arena, because I like the skin to be a bit fatty, and not all drained and dried out, as most recipes call for. Especially the breast portion - I love the three tiers of crispy skin, juicy fat, and dark, rich meat. And the Chinese Five Spice really perfected it!
Luckily, that evening I had also cooked fish (my next recipe post) so I actually had enough leftover duck to make what is probably my favorite of all leftover dishes.
Pick all the meat off of the duck carcass. In our house this is usually everything but the breasts and the drumsticks. There is a lot of meat on the back of the bird, so don't waste it!
Chop up some onion and the left over potatoes into bite sized pieces.
Course-chop some mushrooms. I used dried mushrooms that I re-hydrated with boiling water. They come out a bit chewy, and have a richer flavor than the fresh white mushrooms from the grocery store. When I opened the bag of dried mushrooms, I swear they smelled like chocolate and tea with a slight mushroomy undertone.
In a hot cast iron skillet, or a good electric skillet set on high, add some duck fat, then the onions and potatoes. They should immediately start frying. As soon as they start to brown a bit, add all the chopped up duck meat, and make sure you put the skin in as well - it will get all crispy again. Let this fry and brown, stirring every few minutes, to get all the sides. When it's almost to your liking, add the cherries, green onions and mushrooms, and fry for a few minutes more. The only seasoning you may want to add is salt.
The sweet-tartness of the cherries go incredibly well with the duck and the 5 spice seasoning. I love this kind of fusion, with sweet notes from the cinnamon and fruit, savory bits from the mushrooms, meat and onions, and the contrasting textures of crispy and chewy.


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After some very poor performances recently, Celtic star Moussa Dembele was somewhat approaching his best in the 1-0 Europa League victory over Zenit.
He harassed and harried the Zenit defenders all night, and his pass to Musonda helped lead to Callum McGregor's match-winning the goal.
However, despite some excellent hold up play with his back to goal, the 21-year-old just didn't convince in-front of goal, and he never looked like adding to his tally of nine goals this season.
Brendan Rodgers now has a decision to make, and that's if to give Dembele a start against St Johnstone on Sunday, or to rest him with the second leg in Russia on Thursday in mind.
It seems to make sense to give the Frenchman an hour against the Perth side, who are currently in a poor run of form, and he would seem a good bet to get a few goals against them, if he is on his game.
Dembele is still a bit away from the player who dominated last season, scoring 32 goals in the process, although the same thing could be said of the Celtic team as a whole, who have struggled to emulate the performances of last season.
Dembele's performance against Zenit shows that the player is getting near to his best form – but there is still a way to go yet.


LIFE INSURANCE FOR THE LIVING??
I have come in contact with a new life insurance product for the living. I do not mean, in the traditional sense your family or beneficiaries. I mean you the policyholder.
Western Reserve Life Insurance company, now offers LIFE INSURANCE WITH LIVING BENEFITS. This is cool.
The plan is really four plans wrapped into one.
You get your traditional death benefit. For this experiment let's assume $250,000. If you have what is known as a critical illness, such as a heart attack, you can get benefits to pay your bills. Most of us will need some time off of work to recover, but you still need to pay the mortgage. That is a huge benefit.
Have you looked into the cost of a long-term care policy?? Sometimes they cost $2 or $300 per month. That is a lot of money. This plan you can use some of the death benefits if you are in need of long-term care.
What about disability coverage? Yep, this plan has that built into it as well. It also has (like many plans these days) an accelerated death benefit in which you can collect the majority to pay bills while you are alive, but with a chronic illness that you are dying of.
Now this plan does cost more than twice as much as a traditional life insurance policy. You do get four times the benefit, and if you were to purchase all four of these products separately, it would cost you well more than four times the cost of the life policy. Something to think about in 2011.


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← "I left my heart in" … Boston
Red So(x)cks →
Grown-Up Enough for Beethoven – New York Times
Posted on October 21, 2007 by sogalitno
Grown-Up Enough for Beethoven
By JAMES R. OESTREICH
ANN ARBOR, Mich. IT might seem a natural thing to do, and from a musical point of view it is. From a box-office point of view the logic pales, and in a day when ticket sales rule so much, perhaps only a pianist of the stature of Andras Schiff could hope to get away with it.
Over the next two seasons Mr. Schiff is playing all 32 Beethoven sonatas here, on the University of Michigan campus, as well as in San Francisco and Los Angeles and, starting Sunday afternoon, at Carnegie Hall. As imposing a challenge as it is, doing all the sonatas in a stretch, even a much shorter stretch than that, is not novel. Mr. Schiff himself has already done them all in 15 European cities, and live recordings of one of those cycles, in the Zurich Tonhalle from 2004 to 2006, are being released on ECM New Series.
What is remarkable is that he does them in chronological order. For maximum box-office appeal, you would expect the programs to mingle the unfamiliar with the well known, the early works with the late ones: each evening a rounded and polished gem. But Mr. Schiff is taking them as they come, and over a long period of time.
So here is the problem: Beethoven's sonatas for piano, and for piano and violin, are prime examples of repertories in which nicknames count, rivaled only, perhaps, by Haydn's symphonies and string quartets. One of the most overworked record packagings of all time, surely, is the hallowed combination of Beethoven's "Pathétique," "Appassionata" and "Moonlight" piano sonatas. (Nowadays CDs allow room for a fourth: the "Pastoral," say, or the "Waldstein.")
But Mr. Schiff's two Carnegie programs this week barely touch on nicknames, offering only lesser-known early sonatas bearing nothing but opus numbers, until the "Pathétique" (No. 8, Op. 13) arrives at the end, on Wednesday evening. Then there is a long wait until April.
"I think that the no-nickname sonatas are not less great than the nicknamed ones," Mr. Schiff said here early this month, still jet-lagged from his flight from Europe and nursing a bit of a cold on the morning after his first Ann Arbor recital. But he acknowledged the problem of selling tickets to listeners looking for anchors and expressed sympathy for the marketers who had to deal with it.
He harked back to a time in Japan when he had played Beethoven's violin sonatas with the venerable fiddler Sandor Vegh. "There were three evenings," Mr. Schiff said, "and one had the 'Spring' Sonata in it, one the 'Kreutzer' Sonata, and the third one had, to me, the greatest violin sonata, Opus 96, but it doesn't have a nickname. And the third one was the only one that was not sold out."
Grown-Up Enough for Beethoven – New York Times .

redpajama_set_name: RedPajamaCommonCrawl


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U.S. Steel to idle Indiana plant, 150 jobs at risk
U.S. Steel to idle Indiana…
U.S. Steel said on Friday it will idle a plant in Indiana by mid-November as part of the consolidation of its till mill operations in the United States, a move which could result in lay-offs for nearly 150 employees.
The news comes days after the Pittsburgh-based company revealed its plans to let go of up to 200 workers at its Great Lakes facility in Michigan.
The steelmaker blamed high levels of low-priced imports for its decision to consolidate work at East Chicago Tin facility into the ones at Gary Works and the Midwest Plant in Northwest Indiana.
The East Chicago facility currently employs 297 workers. A U.S. Steel spokeswoman said the company expects to offer half of the employees positions at the two Northwest Indiana plants.
"Decisions around employee impacts have not been finalized," Meghan Cox, the company's spokeswoman, told Reuters. "Our goal is to place as many East Chicago Tin employees as possible at other nearby U. S. Steel facilities."
U.S. Steel's shares closed down 5.3% at $11.17 on Friday. Its stock price has plunged 76% since March 1, 2018, when President Donald Trump announced his decision to impose 25% tariffs on foreign steel imports to help revive U.S. steelmakers.
Category: NewsBy admin August 24, 2019
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Turkish army pension fund to buy British Steel


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European Office
Manufacturing the finest details, to create unique pieces for our customer.We give life to ideas.
Our core strengths as an apparel manufacturer are the loyal relationships we cultivate with our customers and the continuous investments we make in our employees. It is a matter of great pride for Vogue Tex that our first customer is still with us today.
Dress : Josie
Shirt : Anderson
Shorts : Carl
Blouse : Lotta
Pants : Kerry
Trousers : Kent
Blouse : Claire
Culotte : Ruby
Dress : Stella
Dress : kate
Blouse : Lori
Skirt : Mia
Shirt Blouse : Abby
Blouse : Izzie
Dress : Ava
Design + Creative
Being design-focused and creative are central to the culture we encourage at Vogue Tex. At our Creative Centre, we conceptualize fashion collections focused on our customers' concepts and the brand specifications that they provide. We engage in global trend forecasting and innovate boldly in order to create unique fashion pieces.
(FABRIC
We have allocated experienced, committed and dedicated merchandising teams to work closely with each of our partners. These individual teams experience tremendous professional and personal growth along with the success and advancement of the business they handle. If design input is a requirement, then we pair a designer with the merchandising team to support the account's development and growth.
Manufacturing is the core service that we perform on behalf of our partners located across the world. It comprises a list of well defined individual services and processes which culminate in bulk production. After the product development stage has been carefully addressed, a piece will go into bulk production through one of our seven factories positioned throughout the island.
With its geographically strategic position, Sri Lanka has gradually emerged as a central hub connecting the Far East and Europe. All major shipping companies and airlines maintain an active presence here. Import and Export documentation and procedures are highly business-oriented and are streamlined in order to promote trade. This allows Vogue Tex to clear incoming goods within the course of a single day.
Mr. Premal Mendis
Mr.Mendis believes that it is the scale and vastness of the apparel manufacturing business that first prompted him to enter the industry..
Mr.Mendis believes that it is the scale and vastness of the apparel manufacturing business that first prompted him to enter the industry. He puts forth an interesting view that clothing represents one of three basic requirements of any consumer, the others being food and shelter. As a result of the need for clothing being a fundamental one, he feels that a massive marketplace exists for an enterprise to operate within. The vast boundaries of the industry give Vogue Tex immense room to differentiate its product and service, position itself, and to assert its dominance as a forerunner in manufacturing smaller order quantities with a higher degree of complexity for the upper segments of the apparel market.
As one of our Directors, Mr.Mendis is motivated by the need for a stronger human element in the manufacture of a non-standard product such as fashion apparel, as it presents only limited automation possibilities. This is an interesting challenge, he feels, as it demands that we enable our employees to develop a higher degree of skills, firstly. This will reduce the potential for human error. Secondly, it requires that we draw the best possible employees from what is a highly competitive labour market and then retain them through concrete methods of motivation. A mutually beneficial relationship, thus formed, is what will bring about greater dividends for both the employee and the company. This is closely aligned with Mr.Mendis' mission statement, which is to develop and expand the organization in a sustainable manner in order to ensure that all the stakeholders involved will benefit from its success.
Mr. Arnold Schirra
Mr. Schirra, first moved to Sri Lanka in 1984 and began his career in the apparel manufacturing industry as a technical production manager.
Mr. Schirra, first moved to Sri Lanka in 1984 and began his career in the apparel manufacturing industry as a technical production manager. His diploma in textile engineering, along with the 7 years he spent working in the Sri Lankan manufacturing industry, gave him the confidence to begin his own operation, Vogue Tex, in 1991.
Keeping faith in his ability to nurture youth, he encouraged the company to employ students who had just finished university. He would encourage them to learn and adapt quickly to the challenges of the manufacturing industry. Mr Schirra is the driving force behind the adoption of innovative technology into the Vogue Tex process to ensure consistent quality and improved lead times. His personal success is built on a foundation of patience and persistence coupled together with integrity and the power of interpersonal relationships.
Mr. Stephen Samraj
Mr. Stephen began his professional career in the apparel manufacturing industry in his late teenage years in the finance department….
Mr. Stephen began his professional career in the apparel manufacturing industry in his late teenage years in the finance department. Over the years, the dynamic nature of the industry has constantly challenged and pushed him to advance both his knowledge and expertise in the finance field and other areas such as logistics, merchandising, marketing, planning, execution and administration. In doing so, he is able to help Vogue Tex ensure smooth management of its operations to meet the challenges of the retail industry today. With expertise in the areas mentioned above, Mr. Stephen takes pride in Vogue Tex's ability to offer the latest fashion styles to our customers at the most competitive prices. Along with the management team and the team members of Vogue Tex, Mr. Stephen is working towards realising the company goal of becoming a 100 million dollar business in the next two years with a target of a year on year growth of 20%, thereafter.
Mr. Hendrik Schulte
Having started his career in the early 1990s in his family's business, Mr. Schulte had the opportunity to experience the fashion ..
Having started his career in the early 1990s in his family's business, Mr. Schulte had the opportunity to experience the fashion industry from different angles. For over 10 years he was managing his own wholesale business, providing collections for customers all over Europe. In 2003 an opportunity to partner with a manufacturing supplier directly was made available to him and he seized the occasion to become an integral team member at Vogue Tex.
The very unique handwriting of Vogue Tex, with regards to their quality at needlepoint and professional level of service is his source of motivation. Mr. Schulte enjoys the challenges of managing new ideas, connecting trends, shapes, prints, trims, technical details and merge it into innovative fashion solutions for our customers. Being creative, concrete and focused is for him one major precondition to work in the fashion industry. At the same he strictly applies the premise that customers come first – always going that extra mile.
Director / Cluster CEO
Mr. Nuwan Wijewickrama
Mr. Nuwan began his career in the apparel manufacturing industry straight after graduating from university. He saw at a very early..
Mr. Nuwan began his career in the apparel manufacturing industry straight after graduating from university. He saw at a very early stage that there were immense opportunities and felt that he could contribute to the industry as whole. Understanding the need to constantly improve, to meet the ever changing demands of the retail industry, he saw the need for more technical expertise in the manufacturing process.
Today the challenges of shorter lead times, elaborate designs, delicate fabrics and complicated detailing means that the systems need to evolve to ensure the consistency and feasibility of the product. This is only achievable through constant education, training and development along with the investment in new technology, and these are the underlying success at Vogue Tex.
190 B, Dutugemunu Street
Kohuwala, Nugegoda
Hendrik Schulte GmbH & Co.KG
Fresnostr. 18
48159 Münster/Westf.
Our core strengths as an apparel manufacturer are the loyal relationships we cultivate with our customers and the continuous investments we make in our employees.
It is a matter of great pride for Vogue Tex that our first customer is still with us today.
© 2017 Vogue tex (Pvt) Ltd,All Rights Reserved


References to Microsoft's upcoming rumored Andromeda folding device have been spotted in an official presentation, according to a post on Reddit. Though making just a brief appearance, the mention further hints that the device exists and that Microsoft is still actively developing the project.
The Reddit post comes from someone who attended a Microsoft enterprise-focused presentation explaining how Windows development has shifted to DevOps. Aimed at Microsoft's union of people, process, and products, line two of a presentation slide highlights a dependency tracker and proposed references for developers to test hardware on Andromeda.
A reference to Andromeda, Microsoft's long-rumored folding tablet, surfaced in an enterprise presentation.
Other places in the slide also make references to Windows Core OS (WCOS,) which is the rumored modular Windows revamp that many believe will power the Andromeda device. There also seems to be a dual reference of Andromeda and QSEEW (Qualcomm secure execution environment), pointed out by a user on Twitter.
"They did not bring anything up verbally about it. The state is 'proposed,' which means it's not been committed to any Windows branch yet, but clearly, it's something they're working on," explains the Reddit posting.
Microsoft is obviously heavily invested in Andromeda and a rash of evolving patents have proved the device is something that being worked on and possibly changing. Most recently, a patent from October 11 shows that Microsoft could be considering Andromeda as a new computing form factor utilizing a single flexible display. That is a big change from before, where patents showed that Microsoft wanted to use a 360-degree hinge on the device.
Patents don't always hold up to be true and more time is clearly needed for things to fully wrap out here, but the hype for Andromeda is now somewhat more real. A reveal might not be coming right away, but since Microsoft is now dropping hints to developers in official presentations, Andromeda might surface soon enough.


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The New Zealand Redwood Company was formed in 2001 (as JPS) by Soper Wheeler Company of California.
Soper-Wheeler Company is still entirely owned by descendents of company founders James P. Soper and Nelson P. Wheeler, and has been in the forestry business in California for more than 100 years. The company has a strong forest stewardship ethic and is widely regarded as one of the leaders in responsible forest management in California.
After considering Chile, Brazil, Mexico, Australia and South Africa, Soper Wheeler settled on New Zealand as the best place to expand their business. The climate and soils in New Zealand are arguably the best in the world for forestry and the Government and forest industry of New Zealand had already achieved remarkable success with producing radiata pine and Douglas fir; both species native to California. During early investigations, Soper Wheeler management discovered magnificent stands of redwood and identified that there was an abundance of land available that was ideal for growing redwood. After initially developing Douglas fir and redwood forests, NZRC made the decision to focus solely on redwood, for the following reasons.
NZRC has planted an area of approximately 3,000 ha mostly in coast redwood and intends to continue establishing forests in New Zealand.


My heart has a hole in it at this time for the loss and love of my Jersey!
Jersey was 14 years old and a beautiful cockapoo. She passed March 14, 2019.
She was the sweetest girl ever! Everyone who met her fell in love with her. She made our lives so much more enjoyable than you can imagine.
May her sweet little body rest in peace!


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Worthing nurse wins regional prize at NHS Parliamentary Awards 2019
Worthing West MP Sir Peter Bottomley with parish nurse Julie Ward, centre, her husband Charlie and Jenny Bingham, one of Julie's volunteers
A parish nurse from Worthing has been named as a regional winner in the NHS Parliamentary Awards 2019.
Julie Ward is a much-loved member of Maybridge Community Church and has been the parish nurse for the past four years, having previously worked as a registered nurse.
She was nominated by Worthing West MP Sir Peter Bottomley for the national awards, which were first held last year as part of celebrations for the 70th anniversary of the NHS.
Mr Bottomley said: "Julie's legacy, though she has much more to give, is already visible in the high esteem she is held to within her local community."
He met her at the Palace of Westminster for the awards ceremony, where she was presented with a certificate.
Julie's work as a parish nurse has led to a phenomenal team of volunteers, supporting and serving the community.
Julie said: "Four years ago, I felt called to leave my job as an NHS health adviser and to find a way to meet the needs of our community in a more holistic way.
"I discovered parish nursing, which fit the bill perfectly, apart from the lack of a salary.
"I was sure it was the right thing to do, so I took a step of faith, left my job and began to recruit a team of people to work with me."
Julie's main focus is older people but she also helps vulnerable people affected by mental health issues, physical disabilities or learning difficulties.
She provides free check-in sessions, helps people to attend hospital and GP appointments, and offers support and advocacy at tribunals and benefit appeals.
Bekah Legg, director of mission at Maybridge Community Church, said: "Julie is there for people at some of the hardest moments of their lives - bereavement, diagnosis and hardship. She and her team fill the gaps that our hard-stretched NHS struggles to cover.
"Julie's work goes beyond health care. She and her team visit the lonely, sort out people's homes and gardens, and help with shopping and cleaning.
"She also connects people with other activities where they can find community and support.
"We are so thrilled Julie's incredible work has been recognised this way. Julie gives so much to so many. This award couldn't have gone to a more worthy person."
Winners were decided by an NHS judging panel.


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UF biologist corrects misconceptions about a fascinating creature
By Andrew Doerfler — April 22, 2020
A scale model of Gomek, the largest crocodile ever exhibited in North America, was showcased at the Florida Museum in an exhibit featuring UF biology lab coordinator Kent Vliet. (Kevin Michael Seymour Photography)
Since "Crocs: Ancient Predators in a Modern World" debuted in 2016, thousands of visitors to the traveling museum exhibit have listened to KENT VLIET — a crocodilian expert, the exhibit's scientific adviser and laboratory coordinator in the Department of Biology — explain what makes these reptiles such fascinating and enduring creatures.
Alongside live specimens and interactive features, Vliet leads an immersive learning experience, teaching attendees about the order Crocodylia, which includes the American alligator species found here in Florida. He details why crocodilians swallow rocks, how they navigate, and how unique snout shapes allow different species to crack snail shells or glide through water.
But until the exhibit arrived at the Florida Museum of Natural History at UF last year, one notable croc fanatic hadn't seen it: Vliet himself. His appearance is as a "digital curator" in prerecorded video segments, and Vliet failed to catch the exhibit's stints at such vaunted venues as the National Geographic Museum in Washington, D.C. and the American Museum of Natural History in New York City. (The College of Liberal Arts and Sciences even held an alumni event at the exhibit in D.C. that Vliet wasn't able to attend.) The exhibit finished up its stay at the Florida Museum in early January 2020, with future runs yet to be announced.
Kent Vliet serves as a "digital curator" in the exhibit Crocs: Anicent Predators in a Modern World. (Photo courtesy of Peeling Productions)
That's not to say Vliet terribly minded missing it. He was reluctant to appear in the exhibit in the first place, fearing that visitors would become annoyed by the sound of his voice. But he acquiesced because he's passionate about spreading an appreciation for animals that are too often misunderstood.
"My hope is that people will be impressed by and respect these remarkable animals and their phenomenal capabilities," Vliet said.
Instead of highlighting the ruthless attackers commonly seen in news coverage, Vliet notes their shy personalities, sophisticated vocal systems and attentive parenting. "What I'm trying to do is create a new mental image of crocs — perhaps of a mother croc picking up and carrying its baby to water."
As a well-known crocodilian expert, Vliet is a frequent phone call for reporters writing stories about these reptiles. He uses this platform to push back against sensational headlines and pervasive narratives. A recent NBC News Story, for example, asked him to weigh in on a Tennessee police department's assertion that flushing drugs down the toilet could lead to "meth-gators" wreaking havoc on the community — Vliet was skeptical.
He hasn't only corrected misconceptions held by laypeople — he's also had to school his collaborators. The exhibit's centerpiece is a scale sculpture of Gomek, the largest crocodile ever exhibited in North America at over 17 feet long and 2,000 pounds. But when the artist sent photos of the massive statue for review, Vliet noticed that the jaw articulation was completely wrong — the artist would have to redo it.
"I'm sure that guy must hate my guts," Vliet said.
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What Your Work Was Really About
The Lyle N. McAlister Archival Research Fellowship Fund will support students' travel to Latin America or Europe for their dissertation work.