| traleetimes.com TRALEE DIRECTORY & INFORMATION |
| EXTRA Spring 2010 For items, articles etc. too late for publication in Tralee Times on-line magazine Contact Tralee Times: editor@traleetimes.com to include your news etc. |
| ARTSPACE@REUBENS proudly presents Kelly Hood: Elements of Black and White Declan Sheridan: Pictures of God Friday 26th February 7.30pm Ambient world beats by live DJ Jade Refreshments available All Welcome Exhibition runs until Wed 26th March ARTSPACE@REUBENS 18 Ashe Street, Tralee |
IBEC wins Government support for GradLink
IBEC has secured government support for its recently launched
GradLink programme. The GradLink programme is a webportal that
connects businesses and graduates through either paid or unpaid
internships. The Department of Social and Family Affairs has agreed
that participants on the nine-month programme will remain eligible for
social welfare benefits.
The GradLink programme has been gaining momentum in recent
weeks having been covered by RTÉ news and the Irish Times. IBEC
is encouraging all members to strongly consider participating in this
programme as it offers real benefits to both business and graduates.
For graduates, internships offer the chance to gain first-hand
workplace experience, apply the skills gained while in college, make
valuable contacts in the labour market and decide if they want to
pursue certain career avenues. For companies, internships give the
benefit of a highly skilled and motivated graduate for nine months.
At present, approximately 74,000 people under the age of 25 are
unemployed; of this group over 11,000 have third-level qualifications.
Approximately 60,000 graduates completed their studies during 2009,
and while some of these graduates will return to education, a
significant cohort will be seeking employment.
Further details can be obtained on the Gradlink website, or by
phoning 086 0209046.
IBEC has secured government support for its recently launched
GradLink programme. The GradLink programme is a webportal that
connects businesses and graduates through either paid or unpaid
internships. The Department of Social and Family Affairs has agreed
that participants on the nine-month programme will remain eligible for
social welfare benefits.
The GradLink programme has been gaining momentum in recent
weeks having been covered by RTÉ news and the Irish Times. IBEC
is encouraging all members to strongly consider participating in this
programme as it offers real benefits to both business and graduates.
For graduates, internships offer the chance to gain first-hand
workplace experience, apply the skills gained while in college, make
valuable contacts in the labour market and decide if they want to
pursue certain career avenues. For companies, internships give the
benefit of a highly skilled and motivated graduate for nine months.
At present, approximately 74,000 people under the age of 25 are
unemployed; of this group over 11,000 have third-level qualifications.
Approximately 60,000 graduates completed their studies during 2009,
and while some of these graduates will return to education, a
significant cohort will be seeking employment.
Further details can be obtained on the Gradlink website, or by
phoning 086 0209046.
INTERNATIONAL WOMEN's DAY
EVENTS
As part of International Women's Day, the
Tralee Women's Resource Centre
(TWRC) is collaborating with a number of
agencies including our service.
They have organised a range of events in
March. If you would like to attend
any of the following events, please let us know,
as communication access
will need to be organised. In addition, places are
limited for a number of the events.
EVENTS
As part of International Women's Day, the
Tralee Women's Resource Centre
(TWRC) is collaborating with a number of
agencies including our service.
They have organised a range of events in
March. If you would like to attend
any of the following events, please let us know,
as communication access
will need to be organised. In addition, places are
limited for a number of the events.
The family and family members’ visits to nursing
homes are considered a critical aspect of quality
of life for older people in long term care,
according to a new study published by Home
Instead Senior Care in Kerry. The study outlined
the main factors which nursing homes should
take into account to further improve the quality
of life of their residents. These factors include:
family; privacy; relationships; keeping active;
religion; and interactions with staff.
http://www.homeinstead.ie/Files/Living%20in%20a%
20Nursing%20Home.pdf
Pickling Onions and Shallots
Pickling is a great way to preserve your homegrown crop of baby
onions or shallots. It’s easier than it sounds, so don’t hesitate – get
stuck in using our simple guide!
Equipment You’ll Need
Once you’ve started pickling, you’ll wonder why you haven’t always
done it. It’s quick and easy once you have accumulated the right
equipment and learnt some basic rules. You’ll need:
Jars: You can buy preserving jars with rubber seals that attach to the
lids. They provide an airtight seal, look great, and can be reused
again and again. Metal lids can rust when they come into contact with
vinegar.
Non-reactive saucepan: Stainless steel or aluminium are fine.
Enamel, brass, copper and iron are unsuitable because they will
cause a reaction with the vinegar.
Non-reactive bowl: Use glass, steel, or china to soak the onions
before pickling.
Basic Rules of Pickling
Start with good quality produce, and your pickle will taste great. But
make sure you follow the basic rules – now you’ve assembled the
equipment, familiarise yourself with the principles:
Salting: The overnight salting draws water out from the onions, giving
them a characteristically crunchy texture. DRY salting provides a
crunchier texture than WET salting (soaking the onions in brine). Sea
salt will give a clearer finish to the pickle.
Vinegar is the key component of pickle and chutney. If you prefer
sweet pickled onions, you can add 1tsp-1tbsp of sugar to every 1litre
jar that you make. When buying vinegar, check that it has between 6
and 8% of acetic acid. You can use malt vinegar – brown (cheaper)
or distilled (if you want to preserve the colour of the shallots).
Spices: ‘Pickling Vinegar’ often includes spices, so read the label
before buying. You may prefer to add your own and experiment to
find a blend that you like best. This way, you can start with a simple
pickle mixture of peppercorns and bay leaves, and add different
flavours to different jars.
Pickled Onions or Shallots
Select firm, bite-sized onions or shallots to make pickle – don’t make
the mistake of using up your floppiest specimens. Onions that are
labelled as pickling onions will be sweeter and milder than the full-
strength varieties. You can adapt this basic blueprint to make your
own pickles – adding dried chilli flakes for a spicy kick, or mustard
seeds for extra piquancy.
For a 1 litre jar of pickled onions:
450g baby onions
600ml water
50g salt
400ml malt vinegar
1tsp pink peppercorns
1tsp yellow mustard seeds
1tbsp caster sugar – for sweet pickled onions
First prepare the brine and onions. Dissolve the salt in the cold water
and put into a large bowl. Cut a thin slice from the base and top of
each onion, ensuring that it will remain intact, and remove the outer
skin. Drop the onions into the brine as you peel them. Leave the
onions overnight (or up to 24 hours) to draw out moisture. In the
morning, tip the onions into a colander and pat with kitchen towel to
dry out as much as you can.
Prepare the pickling vinegar. (If you'd like to include additional spices
such as bay leaves, cardamom or chilli, go ahead - ensuring that you
use no more than 1tbsp of spice in total.) Put the spices, sugar and
vinegar in a pan and bring the mixture to simmering point. Turn off
the heat, strain through a sieve to remove the whole spices, and let
the vinegar cool for a while.
Prepare the jar(s). Wash in warm, soapy water and put them into a
warm oven (120 degrees C) for 5 minutes to sterilise them. Take out
of the oven and leave for another minute or two before packing the
onions into the jar. Pour in vinegar as you go, topping up after
halfway and finishing with enough vinegar to cover the top layer of
onions. Put the rubber seal onto the jar and seal. Turn the jar upside
down to cool.
http://www.vegetableexpert.co.uk/
Pickling is a great way to preserve your homegrown crop of baby
onions or shallots. It’s easier than it sounds, so don’t hesitate – get
stuck in using our simple guide!
Equipment You’ll Need
Once you’ve started pickling, you’ll wonder why you haven’t always
done it. It’s quick and easy once you have accumulated the right
equipment and learnt some basic rules. You’ll need:
Jars: You can buy preserving jars with rubber seals that attach to the
lids. They provide an airtight seal, look great, and can be reused
again and again. Metal lids can rust when they come into contact with
vinegar.
Non-reactive saucepan: Stainless steel or aluminium are fine.
Enamel, brass, copper and iron are unsuitable because they will
cause a reaction with the vinegar.
Non-reactive bowl: Use glass, steel, or china to soak the onions
before pickling.
Basic Rules of Pickling
Start with good quality produce, and your pickle will taste great. But
make sure you follow the basic rules – now you’ve assembled the
equipment, familiarise yourself with the principles:
Salting: The overnight salting draws water out from the onions, giving
them a characteristically crunchy texture. DRY salting provides a
crunchier texture than WET salting (soaking the onions in brine). Sea
salt will give a clearer finish to the pickle.
Vinegar is the key component of pickle and chutney. If you prefer
sweet pickled onions, you can add 1tsp-1tbsp of sugar to every 1litre
jar that you make. When buying vinegar, check that it has between 6
and 8% of acetic acid. You can use malt vinegar – brown (cheaper)
or distilled (if you want to preserve the colour of the shallots).
Spices: ‘Pickling Vinegar’ often includes spices, so read the label
before buying. You may prefer to add your own and experiment to
find a blend that you like best. This way, you can start with a simple
pickle mixture of peppercorns and bay leaves, and add different
flavours to different jars.
Pickled Onions or Shallots
Select firm, bite-sized onions or shallots to make pickle – don’t make
the mistake of using up your floppiest specimens. Onions that are
labelled as pickling onions will be sweeter and milder than the full-
strength varieties. You can adapt this basic blueprint to make your
own pickles – adding dried chilli flakes for a spicy kick, or mustard
seeds for extra piquancy.
For a 1 litre jar of pickled onions:
450g baby onions
600ml water
50g salt
400ml malt vinegar
1tsp pink peppercorns
1tsp yellow mustard seeds
1tbsp caster sugar – for sweet pickled onions
First prepare the brine and onions. Dissolve the salt in the cold water
and put into a large bowl. Cut a thin slice from the base and top of
each onion, ensuring that it will remain intact, and remove the outer
skin. Drop the onions into the brine as you peel them. Leave the
onions overnight (or up to 24 hours) to draw out moisture. In the
morning, tip the onions into a colander and pat with kitchen towel to
dry out as much as you can.
Prepare the pickling vinegar. (If you'd like to include additional spices
such as bay leaves, cardamom or chilli, go ahead - ensuring that you
use no more than 1tbsp of spice in total.) Put the spices, sugar and
vinegar in a pan and bring the mixture to simmering point. Turn off
the heat, strain through a sieve to remove the whole spices, and let
the vinegar cool for a while.
Prepare the jar(s). Wash in warm, soapy water and put them into a
warm oven (120 degrees C) for 5 minutes to sterilise them. Take out
of the oven and leave for another minute or two before packing the
onions into the jar. Pour in vinegar as you go, topping up after
halfway and finishing with enough vinegar to cover the top layer of
onions. Put the rubber seal onto the jar and seal. Turn the jar upside
down to cool.
http://www.vegetableexpert.co.uk/
OECD – Paris, 10 February 2009
Good secondary-schooling key
to ongoing educational, job
success, OECD study shows
Canada’s top-performing high school students
are 20 times more likely to access a university
education than those at the bottom, and they are
also more likely to choose pure science topics,
according to a new OECD publication, Pathways
to Success.
Drawing on the results of the PISA tests of 15-
year-olds’ educational attainment and the
Canadian Youth in Transition Survey, the study
shows that while pathways taken by students
from high school to university or a successful job
entry may vary, they closely depend on learning
outcomes in school.
Pathways to Success also shows that students
who score lowest in PISA are often those who
take longest to complete secondary education
and who move directly from school to work.
Improving the performance of these students
would lead to higher rates of completion of
secondary education and post-secondary
education pursuits.
Another OECD study, The High Costs of Low
Educational Performance, shows that it is the
quality of learning outcomes as measured in
comparative tests such as PISA, rather than the
length of schooling, that shapes the success of
nations.
Using economic growth projections and a
number of possible scenarios over the projected
life-span of the generation of children born in
2010, this study shows that all countries could
benefit significantly from even modest
improvements in overall PISA rankings.
In the case of Canada, raising average PISA
scores by 25 points over the next 20 years – an
increase smaller than that achieved by Poland
between 2000 and 2006 – would lead to
increases in GDP by 2090 of more than 3 trillion
in today’s Canadian dollars, or the equivalent of
twice Canada’s current annual GDP.
For all OECD countries taken together, the
increase would be even bigger, equivalent to
around three times their combined current GDP.
“These numbers highlight the enormous impact
that improved schooling outcomes have on our
long-term economic and social well-being,”
OECD Secretary-General Angel Gurría said.
“They also show that these improvements can
be achieved and that the cost of inaction far
outstrips any conceivable cost of improvement.”
http://www.oecd.
org/dataoecd/59/35/44574748.pdf
Good secondary-schooling key
to ongoing educational, job
success, OECD study shows
Canada’s top-performing high school students
are 20 times more likely to access a university
education than those at the bottom, and they are
also more likely to choose pure science topics,
according to a new OECD publication, Pathways
to Success.
Drawing on the results of the PISA tests of 15-
year-olds’ educational attainment and the
Canadian Youth in Transition Survey, the study
shows that while pathways taken by students
from high school to university or a successful job
entry may vary, they closely depend on learning
outcomes in school.
Pathways to Success also shows that students
who score lowest in PISA are often those who
take longest to complete secondary education
and who move directly from school to work.
Improving the performance of these students
would lead to higher rates of completion of
secondary education and post-secondary
education pursuits.
Another OECD study, The High Costs of Low
Educational Performance, shows that it is the
quality of learning outcomes as measured in
comparative tests such as PISA, rather than the
length of schooling, that shapes the success of
nations.
Using economic growth projections and a
number of possible scenarios over the projected
life-span of the generation of children born in
2010, this study shows that all countries could
benefit significantly from even modest
improvements in overall PISA rankings.
In the case of Canada, raising average PISA
scores by 25 points over the next 20 years – an
increase smaller than that achieved by Poland
between 2000 and 2006 – would lead to
increases in GDP by 2090 of more than 3 trillion
in today’s Canadian dollars, or the equivalent of
twice Canada’s current annual GDP.
For all OECD countries taken together, the
increase would be even bigger, equivalent to
around three times their combined current GDP.
“These numbers highlight the enormous impact
that improved schooling outcomes have on our
long-term economic and social well-being,”
OECD Secretary-General Angel Gurría said.
“They also show that these improvements can
be achieved and that the cost of inaction far
outstrips any conceivable cost of improvement.”
http://www.oecd.
org/dataoecd/59/35/44574748.pdf
| Copyright © 2005 - 2010 Leonard O' Donnell editor@traleetimes.com Tralee Times® |
| For Sale Irish Passport Apply: Israel Embassy, Carrsbrook House 122 Pembroke Road Ballsbridge Dublin Ireland |
Supported by: Proceeds to:
Coisceim
ISBN/Cat.No 9780954790226 ISBN-10 0954790227 Polymaths Press 1613 is the confirmed date of the Charter of Tralee Hopefully there will be a significant celebration of the 400 anniversary of this historical event. |
| Gerald O'Carroll Author The History of Tralee Its Charter and Governance |
A family-run business - Mo SeanChara was set up to assist the older members of our community who wish to maintain their independence, dignity, and privacy.We offer services that focus on both the personal everyday needs and also the social needs of each of our clients. Based in Co. Kerry, our services are tailor-made to make sure our clients continue to live their lives to the fullest - ‘We are here for you’ Families Separated by Distance Mo SeanChara is also available for families who may not be in a position to assist their loved ones either through distance, work or other commitments. Families will benefit from knowing there is a friend nearby who can assist their loved ones, with respect and confidentially, with everyday needs and allow you peace of mind and quality time – ‘Their security is your peace of mind.’ http://www.moseanchara.ie/ |
