Saturday, March 12, 2016

Imen McDonnell’s modern Irish recipes from The Farmette Cookbook By Darina Allen

As the whole world (it seems) gears up to celebrate St Patrick’s Day, have a good root through your cupboards and pick out your very best ‘greenery’ to don on Thursday next. Let’s all have fun and get into the emerald vibe. The Irish diaspora from New York to Shanghai are in high spirits. Tourism Ireland recently announced this year’s additions to the Global Greening initiative where famous sites and monuments throughout the world are illuminated in green to mark our National Holiday. It’s a totally brilliant initiative to focus the whole world’s attention on Ireland. This year the 7 World Trade Centre at Ground Zero in New York, the famous Big Wheel on Place de la Concorde in Paris, the City Hall in Tel Aviv and Munich’s Hofbräuhaus and the Amazon Theatre Opera House in the midst of the Amazon Rain Forest are among the newest sites to join the Sydney Opera House, the Colosseum in Rome, the Little Mermaid in Copenhagen, the Empire State Building in New York and Auckland’s Sky Tower. Here in Dublin, disability rights campaigner Joanne O’Riordan from Millstreet has been chosen as Grand Marshall of the St Patrick’s Day Parade. At 19 years old, she’ll be the youngest ever to lead the celebrations. Well, back to the kitchen, to plan a feast. For me, St Patrick’s Day is all about bacon and cabbage and parsley sauce with a big bowl of champ and a generous lump of Irish butter melting into the centre — the ultimate comfort food. Despite the atrocious weather, our rhubarb is growing enthusiastically, so it’ll be a juicy rhubarb tart for pud with lots of soft brown sugar and Jersey cream. But if you’d rather ring the changes how about St Patrick’s Day bacon and cabbage pot stickers with soy dipping sauce. This is just one of the tempting recipes in Imen McDonnell’s new book Farmette Cookbook which documents her recipes and adventures on an Irish farm. Imen will be very familiar to the Irish Farmers Journal readers for whom she’s written a food and lifestyle column for many years. She’s also a contributing editor to Condé Nast Traveller and Irish Country Magazine. In a former life, she spent her days working in Los Angeles, happily going about her business in a successful broadcast media career. Then fate intervened, she met a dashing Irish farmer in Minneapolis and fell instantly in love. In short order, Imen found herself leaving behind her career, her country, her family and friends, to start a life from scratch on a centuries-old family dairy farm in County Limerick. When she’s not cooking, writing, weeding or photographing, you’ll find her in the farmyard with her husband and son, milking cows, feeding calves and chickens, or looking after their two donkeys and amusing Airedale terrier, Teddy. Imen highlights farmhouse skills such as butter and cheesemaking and the use of local, wholesome ingredients. Here are a few of Imen’s modern Irish recipes for you to enjoy from The Farmette Cookbook published by Roost Books. Irish Examiner Photo

Brussels bilingual? Brussels francophone? Both and neither! By Philippe Van Parijs

The Kingdom of Belgium, you must have read somewhere, is a federal state that consist of two big monolingual regions and a tiny bilingual one. Is that so? Not quite. True, Dutch is the sole official language of Flanders, with the exception of “facilities” for French speakers in a handful of communes, mostly around Brussels. True too, French is the sole official language of Wallonia, with the exception of a handful of communes near the German border, where German is the official language. What about the third region, small but densely populated — over 10% of Belgium’s population on 0.5% of its surface — the Region of Brussels-Capital? It has two official languages on an equal footing, Dutch and French. This means that all official documents must be published in both languages, that both languages can be spoken in the parliament of the Brussels Region and in the councils of its nineteen municipalities, and that all publicly funded schools must use either Dutch or French as the medium of instruction. Ever since the language border settled in the early Middle Ages, the bulk of the population of Brussels and its surroundings spoke Brabants, a version of Dutch (or Flemish, which is a variety of Dutch in about the same linguistic sense as American is a variety of English). From the moment the Dukes of Burgundy made Brussels their capital in the 15th century, however, the dominant language in a slowly growing elite was French. In 1830, the Kingdom of Belgium was founded, like the French Republic at the end of the previous century, as an officially monolingual French-speaking state. It is only in 1898 that Dutch, spoken in some version by the majority of the population, was recognized as co-official at the level of the country, without this challenging the position of French in the capital as the dominant language in politics, education and administration. From generation to generation, especially after the introduction of compulsory schooling, native speakers of Dutch living in Brussels first acquired French as the language of social mobility, typically  by attending a French-medium school, which made them bilingual. And it the next generation, Dutch got lost as a result of people educated in French deciding not to transmit their native Dutch to their children, since French was anyway sufficient to get along in a Brussels environment increasingly dominated by it. This explains why Dutch-French bilinguals formed a strong relative majority at close to 50% for nearly three quarters of a century, from the end of the 19th century to after World War II. [see Figure 1]. This is the period in which Brussels could be called bilingual in the pretty strong sense that half its population could speak both Dutch and French, a proportion that is now down to about 20%. Firstly, for the first time in recorded history, the proportion of Brusselers who know Dutch and no French is slowly increasing. This may be due in part to the growing presence of citizens from the Netherlands, but also to the decline in the knowledge of French by young people arriving from Flanders. Secondly, the proportion of people who know French and no Dutch has seen its century-long steady progress halted. This has not happened because of more Francophone Brusselers now learning Dutch (even though there is some indication that this is happening too): the proportion of bilinguals French-Dutch keeps falling, indeed more quickly in ten years than in the previous fifty. The main cause is rather to be found in the third and most striking new development: the fast swelling of a category that was insignificant throughout most of Brussels’s recorded linguistic history and now corresponds to 10% of the total: those who know neither Dutch nor French (beyond a rudimentary level), most of whom (8%), it turns out, know no English either. What does all this lead to today? Let us first look, for each of Brussels’ main languages, at the proportion of adults who have it as their native language or one of their native languages (i.e. spoken at home as a child) [in blue in Figure 2]. French is clearly the dominant language, with two thirds of the Brusselers mentioning it as a native language. This is far more than the 21% for Arabic, which has now overtaken Dutch (20%) as Brussels’ second native language. As we turn from native language to linguistic competence [in green in Figure 2], French, as should be expected, becomes even more dominant, with 89% claiming to know French well or very well. Despite being less often mentioned as a native language than Arabic, Dutch (with 23%) leaps ahead of Arabic (18%) in terms of competence. Contrary to all other languages, there are less adults claiming competence in Arabic than adults who spoke some Arabic at home when they were children. Arabic is not taught at school, and many families of Moroccan origin (close to 20% of the Brussels population) switch entirely to French. Unsurprisingly, however, the most spectacular difference between native language and competence concerns English. With 30% of competent speakers, it has clearly become Brussels’ second language. It is, however, noteworthy, that the proportion of competent speakers in all three of Brussels’ top languages has gone down in 2011 relative to five years earlier: from 96 to 89% for French, from 35 to 30% for English and from 28 to 23% for Dutch. The proportion of people competent in none of these three languages, by contrast, rose over the same period from 2.5 to 8%. To sum up. Brussels is officially bilingual French-Dutch, but the proportion of its population that claims to speak both languages is now down to 20% and still declining. Especially in the last half century, Brussels has become increasingly multilingual in terms of both native language and competence.  Further, Brussels is a “francophone” city in the sense that two thirds of its population grew up with French present in the home context, albeit in half the cases in combination with another language. But it is definitely no longer on a path that would take it from a situation in which the bulk of the population had Dutch only as its sole mother tongue to one in which it will have French as its sole mother tongue. Brussels can also be called a “francophone” city in the sense that close to 90% of its population can speak it well or very well. But this proportion has recently started to decline, and in some environments it now faces competition with English as Brussels’ lingua franca. The Brussels Times (Graphs) Photo

Homemade Shamrock Shakes

Homemade Shamrock Shakes
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Yield: 2 milkshakes
Serving Size: 1 milkshake
Learn how to make a homemade shamrock shake! Cold, creamy, and so refreshing!
Ingredients
  • 2 cups of your favorite vanilla ice cream, frozen
  • 1 and 1/3 cups whole milk, very cold
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons confectioners' sugar
  • 2-3 drops green food coloring, optional
  • Whipped Cream, optional
Instructions
  1. In the body of a blender combine the ice cream, milk, peppermint extract, confectioners' sugar, and food coloring (if using). Blend until smooth and creamy. Divide milkshakes among serving glasses, top with whipped cream (if using), and serve at once! Baker by Nature Yummly

Thursday, March 10, 2016

Rose Broome uses crowdfunding to offer hope to homeless By Kevin Fagan

Rose Broome is a techno-nerd. Proudly so. She also agonizes emotionally about the homeless. Proudly so. She sees no disconnect there, contrary to stereotypes of uncaring, young and well-off techies. And she has put proof to that lack of disconnect by founding — and taking to wild success — one of the more compassionate technological enterprises to emerge in recent years to help the penniless. Three years ago, 34-year-old Broome invented a crowdfunding program to raise money tailored to individual homeless people. She called it HandUp, and to date, it has helped 1,637 people with more than $1.07 million funneled through her site — and she’s just getting started. “I don’t have all the answers; I have a lot of questions,” said Broome, whose innocent-seeming sincerity belies the steely, no-nonsense interior of someone who knows how to hammer home deals. “But as a person who has worked in tech, I have seen how new ideas are nurturing and encouraging.” For acting on that conviction, Broome has been nominated for the second annual Visionary of the Year award, sponsored by The Chronicle and St. Mary’s College of Economics and Business Administration. Some people need dentures. Others need glasses or security deposits for moving indoors — the sort of things someone who is down and out needs to get up and running in life. And as they fill those needs, donors get to follow their progress online. It’s a double-feel-good loop. Clients are found through case managers who help the needy, and donations are processed through organizations such as Project Homeless Connect so that they are sure to go to the need delineated. The organization started out in San Francisco and is still based there, but it has expanded around the nation to locations including Detroit, Oregon and Utah. At the time, Broome was working as a data analyst for a self-improvement startup, offering games to help people cope with sickness or lose weight. Four months later, with the help of hackathon buddies Zac Witte and Sammie Rayner, HandUp was born. It took months of fishing for startup money before she caught the ear of angel investor Jason Calacanis. He gave her $35,000, which was enough to get up and running. Soon investors from Ron Conway, who nominated her for the award, to Salesforce.com CEO Marc Benioff were weighing in, and she was well on her way. “I’m a New York and Los Angeles transfer, and I’d moved to San Francisco and was in complete shock at what I saw here on the streets,” Calacanis said. “So when I met Rose I was really intrigued. “Rose is an amazing person, and what she started changed my life,” said Ronnie Goodman, 55, who gained national attention as an artist and competitive runner while living in a tent in San Francisco for five years. Goodman moved indoors in December after he got more than $3,000 in move-in costs through HandUp. “What I got was not charity, not a handout,” Goodman said. “It was a belief in what I was doing — belief in helping people up, giving them a hand. It’s beautiful.” SFGATE Photo

Sunday, March 6, 2016

‘The Mermaid’ Reaches $500 Million at Chinese Box Office By Patrick Frater

Stephen Chow’s “The Mermaid” on Saturday became the first film ever to score more than half a billion dollars at the Chinese box office. The film grossed $8.18 million on Saturday and ended the day with $502.9 million (RMB3.30 billion) according to data from Ent Group. It has achieved that score in 27 days of release since its outing on the first day of the Chinese New Year (aka Lunar New Year) holidays on Feb. 9. Yahoo! and Variety

Friday, March 4, 2016

Starbucks to Open First Italian Store in 2017 By Silvia Donati

Starbucks will open its first store in Italy in early 2017. The announcement was made by none other than Starbucks CEO Howard Schultz, who was recently in Milan for Fashion Week, where he met with a group of Italian business leaders and journalists to talk about his plans for the first Italian Starbucks. Scheduled to open at the beginning of 2017 in the center of Milan, the store is expected to be the first of several set to open in other Italian cities throughout 2017. According to an article published in the Italian newspaper Il Sole 24 Ore, Schultz said he is personally involved in the opening of the first Starbucks in Italy. “Our mission is to surpass Milan residents’ expectations,” he was quoted saying. “ I am personally involved in every detail, for me the first Italian Starbucks isn’t just about business, it’s a personal question.” After all, Schultz came up with the idea of launching a coffee shop chain after a business trip to Milan in 1983, during which he noticed the large number of coffee shops (bar in Italian) in the city and the ritual of coffee drinking in Italian society. That inspired him to try to recreate the same experience and coffee culture in the U.S. The idea was clearly a winning one, as Starbucks has not only become ubiquitous in the U.S., but has also expanded to the rest of the world (there are roughly 24,000 Starbucks stores in the world). The rest of the world, except Italy – so far. “I didn’t feel ready for Italy,” Schultz said. “I felt for a long time we hadn’t earned the right to open here. But after all these years, I can say we have learned the craft and honored Italian culture around the world. It’s a dream I’ve had since 1983. Now the time has come, and it will all begin in Milan, the capital of food, fashion and style.” Starbucks certainly isn’t entering the Italian market with the expectation to teach Italians how to roast coffee or how to prepare an espresso, Schultz pointed out: “We’re coming here with great humility to present our interpretation of the coffee experience, whose main component is to create a sense of community, a third place between home and the workplace.” Just as in its other stores around the world, the Italian Starbucks will recreate comfortable spaces, with music and wi-fi. At the same time, Schultz said, Starbucks will honor and adapt to Italian culture by having the classic bar counter, for Italians who still prefer to drink their coffee standing, and by creating a special blend to suit the taste of the Milanesi. “It’ll be a classic, dynamic and elegant Starbucks store,” Schultz said, “but in terms of experience, atmosphere and design, it’ll be immediately obvious how much we respect the Italian people and their coffee culture.” Italy Magazine Photo Oprah Winfrey Network (Interview)