One of the most powerful blogs I read in recent years was Roos Demol’s One Breast Less. I’m thrilled she has re-started it and she is involved in an Action Breast Cancer fundraiser.
Please head over there and show your support.
The concert, which still has no name (ideas welcome) will be held on October 29th in the Brogan Inn in Bandon. At the moment we are practising a barbershop song. It is quite challenging, but we’re having a lot of fun with it.
The idea of relentlessly banging on about weight and fitness here and on Twitter didn’t really work. There are only two people that I follow on Twitter doing it and one of them is my sister. But I have been marking major milestones and today was one of them.
So from Dec 29th to Feb 9th, I have lost 20 pounds.
How? No booze, no snacking, no sweets, normal breakfast, normal lunch, smaller dinner, fruit whenever I’m peckish and a small amount of treadmill Mon-Fri.
My BMI, body fat and visceral fat are all still atrocious but on the way down.
On advice from @adventsparky on Twitter, we invested in a body fat analysis machine (aka tarted up weighing scales) on Amazon. This Omron BF510 Body Fat & Composition Bathroom Scales has both feet pads and handgrips to give a much more accurate analysis of fat by running a small signal through your body.
I then track that in a spreadsheet in Google Docs.
Next major milestone will be the 2 stone mark. I figure about another 2ish weeks for that.
Eventual aim is 4+ stone reduction by mid-late summer. Fingers crossed.
Pat Phelan’s recent post about losing weight and giving up ciggies highlighted that we all stand a better chance of success if we do some online group supoort of each other via Twitter/Facebook. The bruv in law came up with Fat Club. So here we go:
#1 – The first rule of Fat Club is, you must talk all the time about Fat Club online.
#2 – The second rule of Fat Club is, you MUST TALK about Fat Club online.
#3 – If someone says stop, goes limp or taps out, the de-fatting has just begun.
#4 – Lots of guys fighting fat.
#5 – One kilo at a time.
#6 – Baggy shirts, running shoes.
#7 – De-fatting will go on as long as it has to.
#8 – Every night at Fat Club, you have to weigh yourself and Tweet/Facebook it
I’m in. Anyone else?
My old college buddy Eoghan Whelan has more metal in him due to sports injuries than the average Terminator. As a result, he knows more about pain and injury than most. For the past while he has run a Pain Relief & Injury Rehabilitation Clinic in Dundalk and he now has the beginnings of a blog to go with it.
You can expect to see a lot of information about the treatments in which he specialises (particularly Frequency Specific Microcurrent) appearing on the site in the coming weeks.
If you are in need of services like this, Eoghan is a real pro and you won’t regret having a consultation.
We’ve just had the third annual waste of time known as Earth Hour where millions of people worldwide pretend to do something useful about global warming and turn off lights for an hour. For 99.999999% of those people, that’ll be it for another 365 days. End result for the Earth, big fat zero. Perhaps if we take all the energy expended by the media covering this story, we may even have a net negative?
Imagine if, instead, those millions of people went outside, dug up a square metre or two of their perfect lawns and planted some vegetable seeds? Or if they lived in an apartment in Ireland, they contacted Irish Allotments about organising patches in their locality?
Then instead of some silly hour-long nonsense they could:
We could call it Gardener’s World 
Of course taking care of this veg patch takes a wee bit longer than one hour a year and isn’t news-worthy so maybe we should just turn off the lights and keep playing mushroom instead.
I made a quick mention of the old TB hospitals in a blog post about BCG almost two years ago. As far as I know there were lots of them. Peamount, which we drove past many times, opened in 1912 and there was also Cappagh and others.
I just got a lovely email from someone who was in such a hospital in the 1950s wondering if I’d got any feedback. Unfortunately I hadn’t. So I thought I’d just pop this up with the aim to allow anyone to give their thoughts, reminiscences etc of these places. Good and bad. Feel free to pass on to anyone you know who had TB back then. Of course commenters can remain anonymous/pseudonymous.
So 47 farms used contaminated pig feed. Unless the FSAI confirms that Gubbeen or Caherbeg are two of those farms, I’ll be having a lovely bacon sarnie for my breakfast.
If the State’s Chief Medical Officer says that dioxin is only dangerous if a person is exposed to it over a long period of time, then why the hell are we destroying millions of Euro worth of food?
We all eat chicken that spends its life sitting in its own faeces in the dark and lots of the pork we eat is dosed up to the eyeballs in sub-therapeutic antibiotics, so how is a slight possibility of a touch of PCB going to make our health any worse?
Related to this, I’ve met with a few small food producers recently and I don’t know how they stay in business with the nonsensical levels of paperwork and measurement that they have to deal with. Is this actually part of the problem? An unbelievably bloated bureaucracy unable to measure and react quickly because they are drowning in irrelevant form processing? A bit like Sarbanes-Oxley in the US causing people to be so obsessed with process, they forgot about the intent and allowed the banks to trade recklessly for years.
Finally, I thought we had full meat traceability from field (or concrete pen) to fork? Why not just release the tracking codes of all the individual batches we need to destroy? Or are we all a bit too thick to manage that?
This Sunday’s rasher sandwich brought to you by the letter P and the Caherbeg Television Workshop:
I got an email during the week from Mary Wedel who runs the brilliant An Tobairín Health Food Shop in Bandon. We’ve watched Mary grow this business since we arrived here from a pokey place on North Main Street to the bigger one on Factory Lane to the current flagship on South Main Street. I see no reason why she won’t be as successful as Whole Foods Market in the US.
The range of products on sale there has always amazed me. From vitamins to organic food, chocolate, cosmetics and alt-med stuff, she has something for everyone. Now I’ll be totally open here, I’m not a fan of a large number of alt-med approaches despite having a friend who is a homeopath. However, having said that, there is a huge amount to be gained in the area of health by everyone thinking about the products they use on their bodies, and more importantly, the things they eat.
So her new project, the Fionnuisce Healing Centre (web-site not live yet) in Heron Court on Market Quay holds great interest for me. Apart from the alt-med side, there is a large meeting room with a demonstration kitchen area. So far this space has been used for yoga, dance and various workshops including cookery demonstrations in co-operation with Karen Austin of legendary Lettercollum Kitchen Project.
There are lots of interesting cookery events lined up for September that include a Sushi Saturday and Mediterranean Veg. In October Karen will offer Indian Vegetarian, November Thai and December Christmas Veg. There will be a wholefood cookery night class running Tuesdays from 1st week in October for 10 weeks with Dorothee Clarke.
She had me at sushi
They are also running a cool 1-day drama workshop on Sunday 13th July by Belinda Wild who describes it as being for anyone with or without experience in Drama who is interested in exploring creative self-expression through the medium of theater – and she guarantees to make you laugh. I’d honestly be tempted, having played Sybil Walling in “Brush with a Body” in the Kieran’s College school play, aged 17.
If you are interested in any of the above, shoot Mary a TXT on 086-3882440. I’m trying to convince her to start a blog since I think any place that has regular events is ideally suited to one instead of a static brochure page. It might be worth her putting all the events up on Yahoo Upcoming too.
UPDATE: Some of the dates for the foodie events are as follows:
Sabrina Dent, a wonderful web designer based here in Cork, has launched an important web-site and initiative called “Two Tits and a Vote“.
Women’s voices count in politics. Two Tits and a Vote is an online Irish Women’s Health Campaign empowering you to advocate for better women’s healthcare in Ireland. You can be part of improving Irish women’s health care from the comfort of your very own chair. Learn how to take part now!
I think the name is superb and cuts through all the bullshit to get right to the heart of the matter. The time for politician’s weasel words and acceptance of the criminal incompetence of the HSE and Dept of Health has to end. I hope this effort by Sabrina and others plays a big role in that. Please sign-up on the site and support them.
This is less of a review and more of a vote of support. Last week Hugh Fearnley-Whittingstall kicked off a campaign to get people eating Free Range Chicken. He did this through a series of compelling programmes comparing intensively raised chicken production with Free Range.
Because no-one would let him film in a “normal” chicken production unit, he was forced to build his own. He split it down the middle with half as free range and half as intensive. Watching the differences become more and more apparent as the birds grew was a real eye-opener for me. Whilst we mainly buy free range, I had started to become dubious about the differences when I saw the same producer names on both types. But after watching this, I’m a total convert.
Quite simply, the methods used to intensively rear chicken are disgusting. If you want to eat meat that has been sitting in its own shit for its entire 39 day life, go right ahead but apart from any issues of animal welfare, if you want to see where Bird Flu will make the leap to humans in Europe, that’s where it’ll be.
Hugh’s campaign to get shops and restaurants in Axminster using free range were reasonably successful even in Tesco and the local kebab shop. His efforts with a local working-class community to rear their own birds, whilst laudable, teetered on the brink of condescending. However the emotional scenes during slaughter did drive home the reality of where your meat comes from.
I’d love to know how many people who eat frankenstein chicken also support a ban on fois gras. I know which one I have a much bigger problem with.
I did think the focus on whole birds was mis-directed. Most people only eat a full bird once a week. My feeling is that the bulk of chicken sold is skinless chicken breasts and ready-meals. This obsession with breast meat should be tackled too since it addresses the issue of cost head on. We have 1KG of free range drumsticks sitting in the fridge. They cost €4.99 and will give us a fabulous meal when we roast them up in the oven with some spicy coatings.
One thing that interests me hugely is the numbers angle for a company like Tesco. Looking at it as a simple punter, surely pushing higher margin products like free-range benefits the bottom line? Whilst in the 70′s and 80′s when everyone was broke, price wars on a loaf of bread could cause people to change supermarket, is that really the case nowadays? I find it bizarre that somewhere like Tesco Wilton will be jammed with “Value” chicken plus a few exorbitant organic ones whilst being out of stock of free range constantly. Increasing demand for free-range will increase supply and drive down cost and hopefully make the Frankenstein Chicken just a short term historical aberration.
I was a bit shocked to see the Tesco manger in Hugh’s programme using a green-screen VDU. I assumed all their real-time analytics would be in multiple large screen dashboards showing exactly what was happening where in the shop. Maybe that’s why Wilton rarely has free range?
There is surely a huge PR coup to be had by the first supermarket which goes 100% free range on chicken and eggs whilst using the “animal welfare and customer health” advertising angle?
If you can catch the repeats of this, please do. If not, at the very least sign up for the Chicken Out campaign and if you have a blog, add the badge to it like I have done.
