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Jamie Oliver Decides to Pit America Against England

Jamie Oliver Decides to Pit America Against England


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Sure, the whole America versus Britain competition may have been resolved since, you know, 1776 (not to mention America's general infatuation with the royals across the pond), but Jamie Oliver seems to be digging up some dirt. In the Oliver-produced BBC series Chef Race: U.K. vs. U.S., eight American and eight British chefs will compete for $100,000 in various cities across America.

According to a press release, the show starts out in Santa Monica, Calif., where the chefs are left without cash and credit cards; "the teams battle coast to coast... with the chefs living off their cooking skills, resourcefulness, ingenuity, leadership and finesse to survive and make it to their next destination." Think a less-dystopian, more food-oriented, nonviolent Hunger Games (probably no forbidden relationships, either).

We're not really sure what exactly the premise is, but it looks like hunting, bartering, and teamwork is involved. The first episode takes place in Las Vegas, where the chefs "barter and trade their services" for money or transportation. Another episode features chefs foraging to create meals for locals (sounds like No Kitchen Required).

Richard Corrigan from MasterChef and Claire Robinson from 5 Ingredient Fix serve as hosts, but considering the patriotic pride just after the Olympics (and even more patriotism as the presidential election approaches), we imagine there will be a lot of "USA! USA!" cheering. It is our turf, after all.


Jamie Oliver Decides to Pit America Against England - Recipes

In 2010, Jamie Oliver won the TED prize and gave his TED speech, “Teach every child about food,” in w hich he spoke about the need for a global food revolution. (The transcript is below.) Four years later, the revolution is in full swing. Jamie’s annual global awareness campaign, Food Revolution Day, reaches millions of people every year — the third Food Revolution Day in May 2014 saw more than 10,000 events in 121 countries and reached over 1 billlion people on Twitter alone. There is, however, still a lot to be done worldwide, around 1.5 billion people are overweight or obese, one in eight people is malnourished, and one-third of all food produced ends up as landfill. It’s clear that we still need to educate, inspire, and empower everyone to demand more from our global food system. Join us, and make positive and lasting change a reality.

My name’s Jamie Oliver. I’m 34 years old. I’m from Essex in England and for the last seven years I’ve worked fairly tirelessly to save lives in my own way. I’m not a doctor I’m a chef, I don’t have expensive equipment or medicine. I use information, education.

I profoundly believe that the power of food has a primal place in our homes that binds us to the best bits of life. We have an awful, awful reality right now. America, you’re at the top of your game. This is one of the most unhealthy countries in the world.

Can I please just see a raise of hands for how many of you have children in this room today? Please put your hands up. Aunties, uncles, you can continue to put your hands up, aunties and uncles as well. Most of you. OK. We, the adults of the last four generations, have blessed our children with the destiny of a shorter lifespan than their own parents. Your child will live a life ten years younger than you because of the landscape of food that we’ve built around them. Two-thirds of this room, today, in America, are statistically overweight or obese. You lot, you’re all right, but we’ll get you eventually, don’t worry.

Right? The statistics of bad health are clear, very clear. We spend our lives being paranoid about death, murder, homicide, you name it it’s on the front page of every paper, CNN. Look at homicide at the bottom, for God’s sake. Right?

Every single one of those in the red is a diet-related disease. Any doctor, any specialist will tell you that. Fact: Diet-related disease is the biggest killer in the United States, right now, here today. This is a global problem. It’s a catastrophe. It’s sweeping the world. England is right behind you, as usual.

I know they were close, but not that close. We need a revolution. Mexico, Australia, Germany, India, China, all have massive problems of obesity and bad health. Think about smoking. It costs way less than obesity now. Obesity costs you Americans 10 percent of your healthcare bills, 150 billion dollars a year. In 10 years, it’s set to double: 300 billion dollars a year. And let’s be honest, guys, you ain’t got that cash.

I went to the eye of the storm. I went to West Virginia, the most unhealthy state in America. Or it was last year. We’ve got a new one this year, but we’ll work on that next season.

Huntington, West Virginia. Beautiful town. I wanted to put heart and soul and people, your public,around the statistics that we’ve become so used to. I want to introduce you to some of the people that I care about: your public, your children. I want to show a picture of my friend Brittany. She’s 16 years old. She’s got six years to live because of the food that she’s eaten. She’s the third generation of Americans that hasn’t grown up within a food environment where they’ve been taught to cook at home or in school, or her mom, or her mom’s mom. She has six years to live. She’s eating her liver to death.

Stacy, the Edwards family. This is a normal family, guys. Stacy does her best, but she’s third-generation as well she was never taught to cook at home or in school. The family’s obese. Justin here, 12 years old, he’s 350 pounds. He gets bullied, for God’s sake. The daughter there, Katie, she’s four years old.She’s obese before she even gets to primary school. Marissa, she’s all right, she’s one of your lot. But you know what? Her father, who was obese, died in her arms, And then the second most important man in her life, her uncle, died of obesity, and now her step-dad is obese. You see, the thing is obesity and diet-related disease doesn’t just hurt the people that have it it’s all of their friends, families, brothers, sisters.

Pastor Steve. An inspirational man, one of my early allies in Huntington, West Virginia. He’s at the sharp knife-edge of this problem. He has to bury the people, OK? And he’s fed up with it. He’s fed up with burying his friends, his family, his community. Come winter, three times as many people die. He’s sick of it. This is preventable disease. Waste of life. By the way, this is what they get buried in. We’re not geared up to do this. Can’t even get them out the door — and I’m being serious — can’t even get them there. Forklift.

I see it as a triangle, OK? This is our landscape of food. I need you to understand it. You’ve probably heard all this before, but let’s just go back over it. Over the last 30 years, what’s happened that’s ripped the heart out of this country? Let’s be frank and honest: Well, modern-day life.

Let’s start with the Main Street. Fast food has taken over the whole country we know that. The big brands are some of the most important powers, powerful powers, in this country. Supermarkets as well. Big companies. Big companies. Thirty years ago, most of the food was largely local and largely fresh. Now it’s largely processed and full of all sorts of additives, extra ingredients, and you know the rest of the story. Portion size is obviously a massive, massive problem. Labeling is a massive problem. The labeling in this country is a disgrace. They want to be self — they want to self-police themselves. The industry wants to self-police themselves. What, in this kind of climate? They don’t deserve it. How can you say something is low-fat when it’s full of so much sugar?

And you know, as we go to work and as life changes, and as life always evolves, we kind of have to look at it holistically — step back for a moment, and re-address the balance. It ain’t happening, hasn’t happened for 30 years, OK? I want to show you a situation that is very normal right now the Edwards family.

JO: Let’s have a talk. This stuff goes through you and your family’s body every week. And I need you to know that this is going to kill your children early. How are you feeling?

Stacy: Just feeling really sad and depressed right now. But, you know, I want my kids to succeed in life and this isn’t going to get them there. I’m killing them.

JO: Yes you are. You are. But we can stop that.

Normal. Let’s get on schools, something that I’m fairly much a specialist in. OK, school. What is school? Who invented it? What’s the purpose of school? School was always invented to arm us with the tools to make us creative, do wonderful things, make us earn a living, etc., etc., etc. You know, it’s been kind of in this sort of tight box for a long, long time. OK?But we haven’t really evolved it to deal with the health catastrophes of America, OK? School food is something that most kids — 31 million a day, actually — have twice a day, more than often, breakfast and lunch, 180 days of the year. So you could say that school food is quite important, really, judging the circumstances.

Before I crack into my rant, which I’m sure you’re waiting for, I need to say one thing, and it’s so important in hopefully the magic that happens and unfolds in the next three months. The lunch ladies, the lunch cooks of America — I offer myself as their ambassador. I’m not slagging them off. They’re doing the best they can do. They’re doing their best. But they’re doing what they’re told, and what they’re being told to do is wrong. The system is highly run by accountants there’s not enough, or any, food-knowledgeable people in the business. There’s a problem: If you’re not a food expert, and you’ve got tight budgets and it’s getting tighter, then you can’t be creative, you can’t duck and dive and write different things around things. If you’re an accountant, and a box-ticker, the only thing you can do in these circumstances is buy cheaper shit.

They don’t even get given crockery. Knives and forks? No, they’re too dangerous. They have scissors in the classroom, but knives and forks? No. And the way I look at it is: If you don’t have knives and forks in your school, you’re purely endorsing, from a state level, fast food, because it’s handheld. And yes, by the way, it is fast food: It’s sloppy joes, it’s burgers, it’s wieners, it’s pizzas, it’s all of that stuff. Ten percent of what we spend on healthcare, as I said earlier, is on obesity, and it’s going to double. We’re not teaching our kids. There’s no statutory right to teach kids about food, elementary or secondary school. OK? We don’t teach kids about food. Right? And this is a little clip from an elementary school, which is very common in England.

JO: Who knows what this is?

Child:Potatoes.

JO: Potato? So, you think these are potatoes? Do you know what that is? Do you know what that is?

Child:Broccoli?

JO:What about this? Our good old friend. Do you know what this is, honey?

JO: No. What do you think this is?

Immediately you get a really clear sense of: Do the kids know anything about where food comes from?

JO: Who knows what that is?

Child:Uh, pear?

JO: What do you think this is?

Child:I don’t know.

JO: If the kids don’t know what stuff is, then they will never eat it.

Normal. England and America, England and America. Guess what fixed that. Guess what fixed that: Two one-hour sessions. We’ve got to start teaching our kids about food in schools, period.

I want to tell you about something, I want to tell you about something that kind of epitomizes the trouble that we’re in, guys. OK? I want to talk about something so basic as milk. Every kid has the right to milk at school. Your kids will be having milk at school, breakfast and lunch. Right? They’ll be having two bottles. OK? And most kids do. But milk ain’t good enough anymore. Because someone at the milk board, right — and don’t get me wrong, I support milk — but someone at the milk board probably paid a lot of money for some geezer to work out that if you put loads of flavorings and colorings and sugar in milk, right, more kids will drink it. Yeah.

And obviously now that’s going to catch on. The apple board is going to work out that if they make toffee apples they’ll eat more apples as well. Do you know what I mean? For me, there ain’t no need to flavor the milk. Okay? There’s sugar in everything. I know the ins and outs of those ingredients. It’s in everything. Even the milk hasn’t escaped the kind of modern-day problems. There’s our milk. There’s our carton. In that is nearly as much sugar as one of your favorite cans of fizzy pop, and they are having two a day. So, let me just show you. We’ve got one kid, here, having, you know, eight tablespoons of sugar a day. You know, there’s your week. There’s your month. And I’ve taken the liberty of putting in just the five years of elementary school sugar, just from milk. Now, I don’t know about you guys, but judging the circumstances, right, any judge in the whole world, would look at the statistics and the evidence, and they would find any government of old guilty of child abuse. That’s my belief.

So, let’s just think about, we got a problem here, we need to reboot.Okay so, in my world, what do we need to do? Here is the thing, right, it cannot just come from one source. To reboot and make real tangible change, real change, so that I could look you in the white of the eyes and say, “In 10 years time, the history of your children’s lives, happiness — and let’s not forget, you’re clever if you eat well, you know you’re going to live longer — all of that stuff, it will look different. OK?”

So, supermarkets. Where else do you shop so religiously? Week in, week out. How much money do you spend, in your life, in a supermarket? Love them. They just sell us what we want. All right. They owe us, to put a food ambassador in every major supermarket. They need to help us shop. They need to show us how to cook quick, tasty, seasonal meals for people that are busy. This is not expensive. It is done in some, and it needs to be done across the board in America soon, and quick. The big brands, you know, the food brands, need to put food education at the heart of their businesses. I know, easier said than done. It’s the future. It’s the only way.

Fast food. With the fast-food industry you know, it’s very competitive. I’ve had loads of secret papers and dealings with fast food restaurants. I know how they do it. I mean basically they’ve weaned us on to these hits of sugar, salt and fat, and x, y, and z, and everyone loves them. Right? So, these guys are going to be part of the solution. But we need to get the government to work with all of the fast food purveyors and the restaurant industry, and over a five, six, seven year period wean of us off the extreme amounts of fat, sugar, fat and all the other non-food ingredients.

Now, also, back to the sort of big brands: Labeling, I said earlier, is an absolute farce and has got to be sorted. OK, school. Obviously in schools we owe it to them to make sure those 180 days of the year,from that little precious age of four, til 18, 20, 24, whatever, they need to be cooked proper, fresh foodfrom local growers on site. OK? There needs to be a new standard of fresh, proper food for your children. Yeah?

That means that they can be students, young parents, and be able to sort of duck and dive around the basics of cooking, no matter what recession hits them next time. If you can cook, recession money doesn’t matter. If you can cook, time doesn’t matter. The workplace, we haven’t really talked about it.You know, it’s now time for corporate responsibility to really look at what they feed or make available to their staff. The staff are the moms and dads of America’s children. Marissa, her father died in her hand, I think she’d be quite happy if corporate America could start feeding their staff properly. Definitely they shouldn’t be left out. Let’s go back to the home.

Now, look, if we do all this stuff, and we can, it’s so achievable. You can care and be commercial. Absolutely. But the home needs to start passing on cooking again, for sure. For sure, pass it on as a philosophy. And for me it’s quite romantic, but it’s about if one person teaches three people how to cook something, and they teach three of their mates, that only has to repeat itself 25 times, and that’s the whole population of America. Romantic, yes, but most importantly, it’s about trying to get people to realize that every one of your individual efforts makes a difference. We’ve got to put back what’s been lost. Huntington’s Kitchen. Huntington, where I made this program, you know, we’ve got this prime-time program that hopefully will inspire people to really get on this change. I truly believe that change will happen. Huntington’s Kitchen. I work with a community. I worked in the schools. I found local sustainable funding to get every single school in the area, from the junk, onto the fresh food: six-and-a-half grand per school.

That’s all it takes, six-and-a-half grand per school. The Kitchen is 25 grand a month. Okay? This can do 5,000 people a year, which is 10 percent of their population, and it’s people on people. You know, it’s local cooks teaching local people. It’s free cooking lessons, guys, free cooking lessons in the Main Street. This is real, tangible change, real, tangible change. Around America, if we just look back now,there is plenty of wonderful things going on. There is plenty of beautiful things going on. There are angels around America doing great things in schools — farm-to-school set-ups, garden set-ups, education — there are amazing people doing this already. The problem is they all want to roll out what they’re doing to the next school, and the next, but there’s no cash. We need to recognize the experts and the angels quickly, identify them, and allow them to easily find the resource to keep rolling out what they’re already doing, and doing well. Businesses of America need to support Mrs. Obama to do the things that she wants to do.

And look, I know it’s weird having an English person standing here before you talking about all this.

All I can say is: I care. I’m a father, and I love this country, and I believe truly, actually, that if change can be made in this country, beautiful things will happen around the world. If America does it, I believe other people will follow. It’s incredibly important.

When I was in Huntington, trying to get a few things to work when they weren’t, I thought “If I had a magic wand, what would I do?” And I thought, “You know what? I’d just love to be put in front of some of the most amazing movers and shakers in America.” And a month later, TED phoned me up and gave me this award. I’m here. So, my wish. Dyslexic, so I’m a bit slow.


Mum tests whether her veg-hating family enjoy Jamie Oliver’s latest vegetarian recipes

JAMIE Oliver’s latest book, Veg, aims to encourage readers to discover the huge bounty of glorious veg, fruit, herbs, spices and pulses on offer.

It is about empowering everyone with the confidence to up their fruit and veg intake to the recommended five portions a day.

Plus, to widen their recipe repertoire, safe in the knowledge that it will taste utterly delicious. Jamie says: “The book is all about celebrating really good, tasty food that just happens to be meat-free.”

Natasha Harding asked the Rootes family, from Kings Hill, in Kent, to follow seven of the recipes from the book and give their verdicts.

Office worker Vicky, 39, has two children, Lewis, three, and 19-month-old Emily with husband Duncan, 46, who works in IT.

She says: “None of my family eat any vegetables at all, apart from the occasional carrot.

“I’ve tried all kinds of things to encourage them to eat a more varied diet but they all just refuse.

When the kids were born I used to make their meals from scratch, as I believed I would get their tastebuds used to good food.

This clearly didn’t work and it’s quite demoralising knowing that they eat in such a restricted way. I usually serve food such as chicken nuggets and chips or sausage pasta because I know it will be eaten.

“I feel as though I’m banging my head against a brick wall when it comes to encouraging healthy eating.”

Monday: Sweet leek carbonara

(Instead of fish fingers, chips and beans)

Preparation time: 50 minutes

Serves: four

  • 2 large leeks
  • 4 cloves of garlic
  • 4 sprigs of fresh thyme
  • 1 knob of unsalted butter
  • olive oil, 300g dried spaghetti
  • 50g Parmesan or pecorino cheese or vegetarian hard cheese, plus extra to serve
  • 1 large free-range egg.

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.

Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally.Season with sea salt and black pepper.

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Toss the drained pasta into the leek pan, then remove from the heat and wait two minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble get it right and it’ll be smooth, silky and deliciously elegant).

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese.

We absolutely loved this and the kids were making “Hhhhmmmmm” sounds as they ate it. They were picking up the spaghetti with their fingers and dripping it into their mouths. My other half had his when he got home. He enjoyed it too, although he asked where the chicken was. He said that he would have it again. Phew, a start in the right direction.

Energy 418 kcal, fat 14.4g, sat fat 6g, protein 17g, carbs 58.9g, sugars 4.4g, salt 0.8g, fibre 2.3g

Tuesday: Bread-topped biryani

(Instead of cheesy beans on toast)

Preparation time: two hours (plus resting)

Serves: six

  • 450g basmati rice
  • 2 cloves of garlic
  • 2.5cm piece of ginger
  • 2 onions
  • 1 fresh red chilli
  • 100g sun-dried tomato paste
  • 1 bunch of fresh coriander (30g)
  • 3 cloves
  • 1 cinnamon stick
  • olive oil
  • 200g green beans
  • ½ a head of cauliflower (400g)
  • 1 x 700g jar of chickpeas
  • 150g natural yoghurt
  • 350ml semi-skimmed milk
  • 1 good pinch of saffron
  • ½tsp cardamom pods
  • garam masala
  • 200g self-raising flour

Cook the rice in a large pan of boiling salted water for exactly seven minutes, then drain and spread out on a tray to cool. Meanwhile, peel and roughly chop the garlic, ginger and onions.

Whizz to a paste in a blender with the chilli, tomato paste, most of the coriander and a splash of water. Put the cloves and cinnamon into a large pan on a medium heat with 2tbsp of oil and fry for two minutes, then tip in the paste and cook for ten minutes, stirring regularly.

Trim and halve the beans and break the cauliflower into bite-sized florets, then add to the pan with the chickpeas (juices and all). Stir in the yoghurt, cover and simmer on a low heat for ten minutes, then season to perfection with sea salt and black pepper.

Preheat the oven to 180C/350F/ gas 4. Gently heat the milk over a low heat until warm, then turn off. Add the saffron, bash and add the cardamom pods, then leave it to infuse.

Lightly oil a 23cm springform cake tin and place on a tray. Spoon in a third of the rice and really press down to compact. Drizzle over 4tbsp of the saffron milk, dust with 1tsp of garam masala and spoon over half the curry.

Repeat the layers once more, pressing as you go and finishing with a top layer of rice and 4tbsp more of the saffron milk. Add the flour to the remaining saffron milk and bring together into a dough (add extra flour, if needed).

Knead until smooth, then roll out so it’s just bigger than the tin. Place on top, pressing the edges to seal, rub with oil, dust with garam masala, and bake at the bottom of the oven for 40 minutes, or until golden.

Rest for 15 minutes, then remove the bread lid and tear into portions, release from the tin, and pick, finely chop and scatter over the remaining coriander. Always good served with a squeeze of lemon, a green salad and a dollop of yoghurt.

It’s quite time-consuming to make, but it’s a recipe you can get lost in and create. We all really enjoyed it.

Energy 691 kcal, fat 17.5g, sat fat 3.6g, protein 22.7g, carbs 116.6g, sugars 13.2g, salt 0.9g, fibre 10.4g

Wednesday: Crispy cauliflower katsu

(Instead of chicken nuggets, potato wedges & carrots)

Preparation time: one hour 15 mins

Serves: six

  • 2 heads of cauliflower (800g each)
  • 3 fresh mixed-colour chillies
  • 3 limes
  • 150g plain flour
  • 3 large free-range eggs
  • 200g fine breadcrumbs
  • 1 onion
  • 4 cloves of garlic
  • 5cm piece of ginger
  • 1 carrot
  • 1 bunch of fresh coriander (30g)
  • olive oil
  • 1tsp (heaped) garam masala
  • 1 tsp ground turmeric
  • 3 tsp mango chutney
  • 450g basmati rice

Preheat the oven to 180C/350F/gas 4. Cut six chunky cauliflower slices, straight through the stalks, around 2.5cm thick.

Season the cauliflower slices all over with sea salt and leave aside (this will draw out the natural moisture). Meanwhile, finely slice the chillies and place them in a bowl with a pinch of salt.

Finely grate over the zest of two limes, then squeeze over the juice and leave to lightly pickle. Put 100g of the flour into one bowl, beat the eggs in another, and tip the breadcrumbs into a third.

Coat the cauliflower slices in the flour, dunk in the beaten egg, then dip, press and coat in the breadcrumbs. Place on an oiled baking tray and push down to compact. Bake for 45 minutes, or until golden and crisp.

Meanwhile, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks, reserving the leaves. Fry in a large pan on a medium heat with 1tbsp of oil and the spices for 15 minutes, stirring regularly.

Stir in 50g of flour and the mango chutney, followed by one litre of boiling water. Whisk together, then simmer for 15 minutes, or to your preferred consistency, stirring occasionally. Taste and season with salt and black pepper.

Cook rice according to the packet instructions, then drain. Serve the rice and sauce with the crispy cauliflower, chilli pickle, lime wedges and reserved coriander leaves.

Although it wasn’t a hit with the kids or Duncan, I loved it and even had it the following day for lunch.

Energy 637 kcal, fat 9.2g, sat fat 2g, protein 23.6g, carbs 120g, sugars 16g, salt 1.5g, fibre 10.4g.

Thursday: Picnic pasta salad

(Instead of jacket potato, sausage and beans)

Preparation time: 15 minutes

Serves: four

  • 300g dried pasta shells
  • ¼ of a clove of garlic
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 1 bunch of fresh basil (30g)
  • red wine vinegar
  • extra virgin olive oil
  • ½ a celery heart
  • 250g ripe mixed-colour cherry tomatoes
  • 12 black olives (stone in)
  • 125g ball of mozzarella cheese.

Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain.

Meanwhile, peel the garlic and put into a blender with the herbs, 2 tbsp each of vinegar and oil, and a good splash of water, then whizz until smooth.

Season to perfection with sea salt and black pepper. Very finely chop the celery heart and quarter the tomatoes, then add to a large salad bowl.

De-stone and tear in the olives, pour over the vivid green dressing and tip in the drained pasta, then toss together. Serve hot, warm or cold, tearing over the mozzarella just before serving.

Well, my tastebuds were dancing and judging by the looks on the children’s faces, they liked it too. They didn’t eat the tomatoes but devoured everything else.

I would definitely make this for my work lunches and picnics too. My other half liked this but said it wasn’t his favourite. He is a tougher cookie to crack with the veg.

Energy 436 kcal, fat 16.2g, sat fat 6g, protein 16.8g, carbs 59.2g, sugars 4.2g, salt 0.7g, fibre 3.7g

Friday: My cauliflower tikka masala

(Instead of mince and mash)

Preparation time: 45 minutes

Serves: four

  • 60g unsalted cashews
  • 1 pinch of saffron
  • 1 tbsp mango chutney
  • 1 lemon
  • 2 tbsp natural yoghurt
  • 1 tsp smoked paprika
  • olive oil
  • 200g paneer cheese
  • ½ a head of cauliflower (400g)
  • 1 knob of unsalted butter
  • 1 cinnamon stick
  • 3 cloves
  • 3 cardamom pods
  • 4 cloves of garlic
  • 1 onion
  • 5cm piece of ginger
  • 2 tbsp sun-dried tomato paste
  • 4 sprigs of fresh coriander.

Put cashews, saffron and mango chutney into a jug, cover with 700ml of boiling water and leave to soak.Preheat the grill to high.

Finely grate the lemon zest into a large bowl, add the yoghurt, paprika, a pinch of sea salt and black pepper and 1 tbsp of oil, and mix well.

Chop the paneer into 2cm cubes and break the cauliflower into florets (roughly the same size), then toss in the marinade. Tip into a large roasting tray and grill on the middle shelf for 12 minutes, or until beautifully golden and gnarly at the edges.

Put the butter and 1tsp of oil into a large casserole pan on a low heat with the cinnamon and cloves, and bash the cardamom pods, adding just the inner seeds. Peel, finely slice and add the garlic. Cook for a few minutes, stirring occasionally.

Peel the onion and ginger, roughly chop, then place in a blender with the tomato paste and a good splash of boiling water, and whizz to a paste. Pour into the pan and cook for ten minutes, stirring regularly.

Tip the cashew mixture into the blender and whizz until super-smooth – you may need to work in batches. Pour into the pan, bring to the boil, then leave to tick away for five minutes, stirring occasion-ally.

Stir in the paneer and cauliflower, season to perfection with salt and pepper, then place under the grill. Once golden and bubbling, stir back through and pick over the coriander leaves. Delicious served with fluffy rice and wedges of lemon for squeezing over.

VERDICT: This didn’t go down well, because they found the cauliflower a little hard. I will definitely have a go at making this again as I think I probably undercooked it slightly. The sauce was nice and tasty so I’m hoping it will be a grower.
Energy 426 kcal, fat 31.1g, sat fat 13g, protein 20.6g, carbs 17.5g, sugars 12.2g, salt 0.8g, fibre 4.7g

Saturday: Silky courgette bow-ties

(Instead of sausage pasta)

Preparation time: 15 minute

Serves: four

  • 300g dried farfalle
  • 4 cloves of garlic
  • 1 fresh red chilli
  • olive oil
  • ½ tsp fennel seeds
  • 2 mixed-colour courgettes
  • 100ml rosé wine
  • 80ml single cream
  • 40g Parmesan cheese
  • extra to serve

Cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Meanwhile, peel the garlic and finely chop with the chilli, then place in a large non-stick frying pan on a medium heat with 1 tbsp of oil and the fennel seeds.

Coarsely grate the courgettes (discard the seedy core), then add to the pan and cook for five minutes, or until softened, stirring occasionally. Turn the heat up to high, pour in the wine, leave to bubble and cook away, then switch off and add the cream.

Grate over the Parmesan, tip in the pasta and toss together, loosening with a splash of reserved cooking water, if needed. Season to taste with sea salt and black pepper and finish with a fine grating of Parmesan.

If you want to up your summertime veg, a delicious side salad of lemony-dressed baby spinach and fresh raw peas makes a really good match.

VERDICT: This again set my tastebuds pounding! We all loved this so much that we had seconds. Even Duncan said it was a winner and would eat it again. Success.
Energy 404 kcal, fat 11.7g, sat fat 5.1g, protein 14.9g, carbs 59.7g, sugars 4.2g, salt 0.3g, fibre 0.9g

Sunday: Easy pea & spinach samosas

(Instead of chicken escalope, mashed potato and peas)

Prep time: one hour 15 minutes (plus cooling)

Serves: eight — makes 16

  • 1 carrot
  • 1 onion
  • olive oil
  • 2 cloves of garlic
  • 5cm piece of ginger
  • 1 tbsp rogan josh curry paste
  • 1 x 400g tin of chickpeas
  • 100g frozen peas
  • 100g baby spinach
  • 1 bunch of fresh mint (30g)
  • 100g paneer cheese
  • 4 sheets of filo pastry
  • 1 tbsp sesame seeds
  • ½ a ripe mango
  • 1 lime
  • 300g natural yoghurt
  • chilli oil

Peel the carrot and onion, chop into 1cm cubes, then place in a large non-stick frying pan on a medium heat with 1 tbsp of olive oil.

Peel, finely chop and add the garlic and ginger, then cook on low for 20 minutes, stirring regularly. Add the curry paste and fry for one minute.

Tip in the chickpeas (juices and all), peas and spinach, and cook for ten minutes, or until the juices have evaporated. Roughly mash and season to perfection with sea salt and black pepper.
Pick the mint leaves, then finely chop with the paneer and stir through. Leave to cool. Preheat the oven to 200C/400F/gas 6.

Lay a clean damp tea towel out flat on a work surface, then place a sheet of filo on top and cut into four strips. Brush the edges of each strip lightly with water, then spoon 1 tbsp (heaped) of filling into the bottom corner of each.

Fold diagonally up to create triangle shapes, then roll and fold up the samosas, tucking in the sides and pressing lightly to seal as you go (it doesn’t matter if they’re a bit untidy – you’ll get better as you go), and repeat.

Brush with olive oil and sprinkle with sesame seeds, dividing them between oiled baking trays. Bake for 20 minutes, or until golden and crisp.

Peel and de-stone the mango, then whizz in a blender with the lime juice. Ripple with the yoghurt and a little chilli oil, to taste. Nice served hot, or even cold as part of a packed lunch with a salad.

Oh my goodness – these were amazing and so easy to cook! I am definitely making these again and Duncan said that they tasted even better than the samosas we usually get from our local curry house.

Energy 245 kcal, fat 11.1g, sat fat 3.6g, protein 10.9g, carbs 26.6g, sugars 8.2g, salt 0.4g, fibre 4.1g


Jamie Oliver’s Food Revolution

A couple of weeks ago I was approached by the kind folks who work for Jamie Oliver and they wanted to know if I’d be interested in creating a soup from a box of fresh veggies that they would have delivered from Aussie Farmer’s Direct.

You know this has been an extremely busy week for me but I think what Jamie is doing to convince people to cook quick, fresh meals from simple ingredients is nothing short of amazing. Far too long, especially in this “convenience” world we live in, families rely on processed food from a box on a shelf or from the freezer section in the supermarket.

Those foods might be fine on a special occasion but most of us know that we can whip up a meal in not much more time than it takes to heat up that box of food with ingredients we can’t pronounce nor spell. I was eager to participate and on Tuesday my box arrived.

The produce I received from Aussie Farmer’s Direct was beautiful. It looked like the basil had been picked 10 minutes before they sealed the box. It was that fresh. The celery had a crunch that can only come from freshness.

May 17th, today is Jamie Oliver’s Food Revolution Day. It’s not about raising money, although that’s not a bad thing, it’s about raising awareness of what we can do to feed our family healthy, nutritious local food. Everyone can participate in the Food Revolution.

Why did Jamie choose soup as his food challenge?

  • Quick Food – Soups are quick and easy to prepare, especially if you’ve got a blender or a food processor.
  • Eating seasonally – soups can cater for any season. Try using vegetables that are in season, as it will not only taste good, but will save you money too.
  • Practical – most soups are easy to freeze so you can just warm them through quickly when you need them.
  • Nutrition – soup makes a really nutritious meal, as you can load them with vegetables.
  • Thrifty – Soup is a great way to use up veggies when they’re just on the turn.
  • Restorative – there’s nothing quite like a delicious, warm and spicy soup to keep the cold out on a winter’s day.
  • Don’t throw away that roast chicken carcass – make stock from the bones and use it as a delicious base for your soups.
  • You can also use root vegetables, rice, pasta or even stale bread to bulk up a soup, making it a complete meal on its own.
  • Full of Flavour – tear in soft fresh herbs like basil, parsley and mint or try bashing up soft fresh herbs like basil and parsley and mixing them with some olive oil and lemon juice.
  • Fun – Try Toasting seeds or nuts and sprinkling over soups to create some different textures.
  • For special occasions to pimp up your soup, all sorts of cheeses can be crumbled and grated over or try a nice dollop of natural yoghurt.

You can tweet your creations using the hashtag #FRD2013 or tag @FoodRev to let them know you’re on board. Everyone should be encouraged to learn cooking skills and as food bloggers and food writers, it might be up to us to convince our families, friends and acquaintances about how easy it is to get a meal on the table.

The United States and Australia are two of the most obese countries in the world. Many people stick to highly processed foods because they lack the confidence they need to cook at home. Soup is a great place to start. Cook and taste and season until it’s just like you want it to be.

This whole week has been centered around the Noosa International Food and Wine Show which is only 30 minutes from home. Seeing all the passionate food lovers makes me realise just how lucky we are to have fresh food to cook with.

My box had a pumpkin, large beautiful hand of fresh ginger, a potato, apples, a large leek and much more. I decided I could make a lovely soup out of just that and make some kale chips as a topping.


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Another advised people simply check Monroe’s book entitled Tin Can Cook, while sarcastically calling the decision to opt for Oliver “fabulous”.

How about everyone just check out @BootstrapCook and their book Tin Can Cook. Jack has been posting these recipes for free on their blog and here on Twitter for years. but of course, Jamie Oliver needs more money and exposure, fabulous.

— Miss Massacre 🏴󠁧󠁢󠁳󠁣󠁴󠁿 🏳️‍🌈 (@gothprincess666) March 20, 2020

In a statement about the new show, Oliver said: “Cooking nutritious meals for yourself and your loved ones has never been more important.

“This show will be packed with easy and delicious recipes that the whole family can enjoy, plus loads of tips, tricks and hacks for simple swaps and ways you can make the recipes work with what you’ve got.

“Let’s big up those store cupboard and freezer faves and hero recipes you can take lots of ways.”

Sarah Lazenby, Head of Formats and Features at Channel 4, added: “Who better than Jamie to help us all navigate the day to day challenge of eating well and feeding our families? Sharing his phenomenal skills, he’ll help to inspire and comfort the nation, as he teaches us how to make the most of what we have. “

“We intend the show to be uplifting and very, very useful.”

Jamie: Keep Cooking and Carry On starts Monday 23 March on Channel 4 at 5:30pm.

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WASHINGTON (Reuters) -South Korean President Moon Jae-in has been hoping to use his first summit with U.S. President Joe Biden this week to press a legacy policy of engaging North Korea, but Washington has played down the prospect of any quick impetus on the issue. In their meeting on Friday, Biden is set to prioritize boosting cooperation with Seoul on regional security more broadly - notably in response to the challenge posed by China - in high-tech industries such as microchips, the coronavirus pandemic and advancing policy on climate change. South Korean officials were heartened by Biden's North Korea policy review, which called for a focus on practical diplomatic steps to reduce tensions while maintaining a final goal of persuading Pyongyang to give up its nuclear weapons.

Family begged to have sister with Down syndrome vaccinated sooner. Now she's on a ventilator with COVID-19

Toula Zouzoulas, 44, who has Down syndrome, has spent the last year terrified of catching COVID-19, according to her sister Olga Zouzoulas. Now, Toula is on a ventilator, fighting for her life in the ICU of Montfort Hospital in Ottawa after testing positive. Zouzoulas said she feels all this could have been avoided if her sister had been vaccinated, arguing that Toula and others with Down syndrome should have qualified sooner. Under Ontario's vaccine rollout program, those with intellectual or developmental disabilities are considered high-risk under Phase 2, but didn't become eligible until May 3 — too late for Toula who contracted COVID-19 a week earlier. "The government didn't see them as the highest risk and they failed. They failed my sister," said Zouzoulas. "She deserves to be protected . and she wasn't." Toula lives in a COVID-19 hotspot in Ottawa with her elderly parents, one of whom is considered high-risk and requires home care services. The parents qualified for a vaccine in March, as did Olga, who is her mother's caregiver. But Toula had to wait. WATCH | Sister says multiple attempts to vaccinate Toula failed: Repeatedly denied Given these circumstances and the fact that Toula has Down syndrome, Zouzoulas tried repeatedly to have her vaccinated as early as possible but said every request was denied by Ottawa Public Health (OPH), who told her Toula didn't yet qualify. In mid-April, Toula developed a stomach ulcer that required surgery. Complications after the surgery kept her in hospital longer. Then in late April, Toula tested positive for COVID-19 while in hospital and is now in the ICU on a ventilator. "It's horrible. She should not be in this situation. She needs to be home," Zouzoulas said. In Ontario, people with Down syndrome were put in an at-risk category that gave them vaccine access in Phase 2, but that still left Toula waiting until May.(Jean Delise/CBC) People with Down syndrome have 'increased risk for dying' There have been campaigns across Canada, from both organizations and families, to get people with Down syndrome vaccinated sooner. Yona Lunsky, professor at the University of Toronto, who specializes in developmental disabilities and health care, says it is a good thing that Ontario named people with Down syndrome and other developmental disabilities as a priority — even if vaccinations are still too late for some. Not every province in the country has done so. "I think the challenge with Phase 2 is that there were so many different groups to be included," Lunksy said. "Certainly the research shows that people with Down syndrome, regardless of where they [live], if they get exposed to COVID, then it's harder for them to fight that infection and others and they're at increased risk for dying." Lunsky said that alone is "a really good reason for us to take good preventative action, to support them as best we can to stop them from getting ill and to treat them as quickly as possible." The key, according to Lunsky, is not just making people with developmental disabilities a priority group for vaccination, but "actually doing everything you can to get the needle into people's arms." 'They need to be protected' OPH said it couldn't comment on any particular case, but that it's "obligated to follow" the order of vaccination priority laid out by the province. In a statement, it said only "in select, rare situations where the provincial guidance is not explicit or not yet determined" does the city's taskforce provide interpretation or recommendations on eligible populations. Ontario's Ministry of Health has not replied to a request for comment from CBC News. Zouzoulas is still left wanting answers — and a change if anything like this should ever happen again in the future. "The Down syndrome population, they can't be put [in the queue] where they were this time and they need to be protected. She may not matter to them, but she matters to us."

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Handcuffing of retired Black judge mirrors brother's false imprisonment 46 years ago

Vancouver's police chief publicly apologized to retired B.C. Supreme Court Justice Selwyn Romilly this week after his officers detained and handcuffed the province's first Black judge while looking for another Black man half his age. It wasn't the first time the department has had to make amends for wrongfully detaining a Black member of B.C.'s legal community. It wasn't even the first time the VPD have had to apologize to a Romilly. Nearly half a century ago, Selwyn Romilly's brother — Valmond — won a judgment against three Vancouver police officers who falsely imprisoned him by hauling him into custody while searching for a Black suspect who looked nothing like him. Valmond Romilly, who went on to become a provincial court judge, told the officers he was a lawyer, and they laughed at him. He told the court at the time that the entire incident left him feeling "embarrassed, humiliated and upset." Newspaper accounts of the trial suggest that while his testimony may have reflected the fashion of the day, its central truth still applies to the situation his brother faced 46 years later, when he was handcuffed by officers hunting a suspect with the same colour skin. "Whites who grow long hair and moustaches look very similar too," Valmond Romilly told a judge in 1975. "But they don't get arrested." ɽoesn't this look like you?' The tale of Valmond Romilly's arrest and subsequent vindication is detailed through the archives of the Vancouver Sun and Province. It was a case publicized by legendary columnist Jack Wasserman — a story that, even then, kept repeating itself. CBC News interviewed Valmond Romilly about racial stereotyping by police in 1995. Romilly went on to be a provincial court judge and has since retired.(CBC) Romilly had left a restaurant on the evening of Oct. 12, 1974 and was walking on the Granville mall when he was approached by two officers looking for a Black man named Hughie Saunders, who was wanted for marijuana possession. Saunders was five feet four inches tall and Romilly was five feet eight. Romilly testified that he told the officers: "A lot of whites cannot distinguish between Blacks and you have made a mistake." He told the officers his name, and attempted to walk away. When Romilly couldn't provide identification, he was placed in a police car and driven to police headquarters. Once he was at the station, the officers showed him a picture of Hughie Saunders and said, "Doesn't this look like you?" According to the Vancouver Sun, Romilly said he laughed at the comparison and handed the picture back. "There was general disbelief and hilarity in the room at everything I said," he testified. Romilly produced a business card and told the officers he was a lawyer. He also suggested they call his brother, Selwyn, who was by then a provincial court judge. The judge who heard the lawsuit was B.C. Supreme Court Justice E.E. Hinkson — whose son Christopher is the court's current chief justice. E.E. Hinkson found that the false imprisonment happened when Valmond Romilly attempted to leave and a third officer blocked the door and said: "If you are going to leave, you are going to have to go through me." The officers finally let Romilly go when he called lawyer Don Rosenbloom. 'It's totally stunning' Contacted this week, Rosenbloom couldn't recall serving as Valmond Romilly's lifeline. But he's a friend of both Romilly brothers. And if the papers say it happened, he says it must have. As it happens, Rosenbloom says he spoke with Selwyn Romilly this week about his present-day encounter with police. Selwyn Romilly was the first Black judge appointed to the B.C. Supreme Court. The 81-year-old was handcuffed while walking the seawall by police who were looking for a Black suspect half his age.(Peter A. Allard School of Law/YouTube) "It's totally stunning," says Rosenbloom, who went on to have a distinguished legal career of his own, perhaps most notably as the lawyer for the Polish government at the inquiry into the death of Robert Dziekanski at the hands of RCMP at Vancouver's airport in 2007. It's that tragic experience that tells him how dangerous it can be when authorities get it wrong. "An impropriety by police on something like this can get out of hand. Selwyn obviously kept his cool, but boy do I understand when he says he was humiliated," he said. "And in terms of my background having been there and done that back 50 years ago, it's a pretty sad thing." The situation reminded him of yet another case from the 70s — when Rosenbloom represented famed singer and civil rights activist Leon Bibb after Vancouver police officers took him into custody while looking for a Black burglary suspect. The settlement in that case was supposed to solve the problem forever. ɺnd I suppose the suspect is also Black?' Leon Bibb moved to Vancouver in 1969 after opening at the Pacific National Exhibition for Bill Cosby. He was born in Kentucky in 1922 and left at the age of 19 to escape racial segregation, moving to New York where he made a name for himself as an actor and singer. Bibb was involved in the U.S. Civil Rights movement early on. Leon Bibb seen here in 1960, nine years before he moved to Vancouver. The legendary actor and folk singer sued Vancouver police after he was arrested while they were looking for a Black suspect.(Getty Images) He performed at the 1963 march on Washington where Martin Luther King Jr. delivered his 'I Have a Dream' speech and sang alongside Joan Baez and Harry Belafonte at the march from Selma to Montgomery, Alabama in 1965. On a Sunday afternoon near Kitsilano beach in 1971, a Vancouver police officer stopped Bibb and asked his name and address as he was walking to his apartment. Bibb asked him why he wanted to know and the officer said he was looking for a robbery suspect. "And I suppose the suspect is also Black?" Bibb asked, according to columnist Jack Wasserman. Bibb told the officer heɽ rather speak to a lawyer and walked across the street to a store. The police then put him in a wagon and took him to jail. He was eventually released when a senior officer ordered him to be returned to the spot where he was first encountered. A lawsuit followed. ɺ classic study of the dangers of racial stereotyping' Bibb died in 2015 at the age of 93. Rosenbloom said the singer often recounted with pride the unusual deal that ended the court case. The lawyer gave his copies of the legal documents to Bibb for his memoirs, but he found a fading copy of an old Wasserman column on the subject while digging through boxes this week. Vancouver Police Department Chief Constable Adam Palmer offered a public apology this week to retired Justice Selywn Romilly for the way that his officers handcuffed the 81-year-old.(Tina Lovgreen/CBC) Bibb was already a celebrity and he didn't want money. Instead, he asked Dr. John Hogarth, chairman of the B.C. Police Commission if he could give a lecture on racism to recruits at the B.C. Police Academy as settlement for the dispute. "Hogarth took the idea step further," Wasserman wrote. "The entire incident involving Bibb and the police provided a classic study of the dangers of racial stereotyping, he said. He suggested that the evidence adduced in pre-trial testimony would provide the basis for a script." Bibb would play himself and police officers could play the other roles. "The episode would be filmed and become part of the academy's training material," Wasserman wrote. The column ran on June 7, 1975, nearly 46 years before police handcuffed an 81-year-old judge who happened to share a skin colour with a wanted man. It's uncertain if any copies of that old training video are still around. Apparently, they're still needed. For more stories about the experiences of Black Canadians — from anti-Black racism to success stories within the Black community — check out Being Black in Canada, a CBC project Black Canadians can be proud of. You can read more stories here. (CBC)

Newfoundland and Cavalier go head to head in epic game with mom

Samson the Newfoundland and Rambo the Cavalier King Charles Spaniel are at it again in another round of fetch the ball for mom! It’s amazing how dogs if such differing sizes can play like this. Too funny!

University of Windsor erred in handling student's sexual assault complaint, court rules

The University of Windsor failed to properly resolve a student's sexual assault complaint through a process she says left her feeling powerless and scared, an Ontario court has ruled. A university adjudicator unlawfully delegated her appeal to a criminal court instead of issuing a decision under its own campus policies, a divisional court panel of judges said in a decision released in April. The court set aside the university's decision, telling the school to revisit the student's complaint against a male student, using a different adjudicator. Since the court's ruling, the school has agreed to re-adjudicate the case. The student, who is protected by a publication ban, spoke exclusively to CBC Windsor, saying she's relieved by the panel's decision. However, she calls her experience with the university "terrifying." "I felt like my dignity was already stolen and whatever power I had left in me they took that away from me as well," says the student, who is referred to as Jane Doe. Jane Doe said she did not feel safe returning to campus after filing her complaint.(Chris Ensing/CBC News) The panel of judges also raised concerns with the lead investigator's focus on how she "would expect a sexual assault complainant to act" during the assault. The investigator failed to include in her report the student's position that she "did not consent and had expressed her lack of consent at several points verbally or by her actions." How the complaint process unfolded According to the court, Doe first filed a complaint with the university on Jan. 13, 2020, saying another student had "penetrated her without consent" in the fall of 2019. The university's associate vice-president of student experience (AVPSE) was tasked with investigating, and six months later, according to the court, "concluded, on a balance of probabilities, that the respondent did not sexually assault Ms. Doe." Doe appealed, saying the AVPSE made a "serious procedural error" in a decision that was "clearly unreasonable or unsupportable on the evidence," the judges said. The matter was passed on to an adjudicator at the school who said the initial investigation "veered into the dangerous territory of assessing how an ordinary victim might react or how a complainant ought to have reacted." The AVPSE, in its initial decision, relied heavily on that investigation's findings. Still, the adjudicator, who was not named in the decision, took no action and said the University of Windsor would wait for the outcome of a criminal trial. Failing a criminal conviction, the appeal would be dismissed, the adjudicator said. In their decision, the divisional court judges called this abdication of decision-making both unreasonable and unlawful. ɾrror after error': student's lawyer "I think what we saw here was the university shirking its responsibility under the law to properly address and adjudicate this allegation of sexual assault. Instead what they tried to do was foist this decision on to criminal court, which was completely improper," said Doe's lawyer, Gregory Ko, a partner at the Toronto firm Kastner Lam. "You have error after error that has resulted in an incredibly lengthy and painful process for Jane Doe that's lasted now 16 months," said Ko. Doe's lawyer, Gregory Ko, says the court's decision documents the University of Windsor's errors in handling her sexual assault complaint. (Chris Ensing/CBC) In agreeing to re-adjudicate the student's complaint, the University of Windsor is also reviewing its sexual misconduct policies and procedures. "This includes the incorporation of enhanced training for internal and external investigators as it relates to the university's Policy on Sexual Misconduct," the school said in a statement. Experts in sex assault prevention, policy weigh in Experts in sexual assault prevention and policy agree more training is needed to deal with campus complaints. Barb MacQuarrie led a team of researchers at London's Western University who developed a program for people dealing with sexual assault cases at Ontario campuses. She said what Doe went through is "completely unfair." WATCH | An expert in sexual violence prevention speaks on how U of W can improve: "That is dragging a survivor through a legal process that she shouldn't have to go through. No survivor of any gender should ever have to go through that kind of extreme effort just to have procedural justice." MacQuarrie worries about the ripple effect of Doe's experience. "There's no doubt that these kinds of experiences deter other people from coming forward. Survivors will be paying attention to this whole process." She said while the University of Windsor is considered a leader for its work on sexual assault prevention on campus, this decision shows systemic issues still need to be addressed. Dusty Johnstone, a sexual assault prevention officer who was not involved directly in Doe's case, says people need to know how to respond when someone tells them about a sexual assault.(Stacey Janzer/CBC) Dusty Johnstone, the sexual misconduct response and prevention officer at the University of Windsor, said she was not involved in the investigation or decisions made in relation to Doe's complaint. However, she said: "I think that it's an opportunity for us to look carefully at the procedures and how we, I think, fail to meet the standard that we have outlined in our documents, and to really try to align our policy and our procedures as we move forward." Johnstone stressed that sexual assault complaints needed to be handled in a timely manner, something the court makes clear in its decision. Complaint process 'oppressive' says Doe Doe said she wants voices like hers to be heard when universities make policy decisions involving sexual misconduct and the complaint process. She said it was difficult to come forward because of fears she wouldn't be believed. "This process requires a lot of courage and trust. I expect the university to handle these cases seriously and be able to eliminate second victimization. The process that the university has, it's basically oppressive to these individuals. It oppresses them instead of empowering them." A criminal case is expected to begin this summer. The male student accused in the sexual assault did not enter any evidence during the process. His lawyer did not respond to a request for comment.

COVID fight could return 'to square one': experts sound vaccines alarm

India's export ban on COVID-19 shots risks dragging the battle against the pandemic "back to square one" unless wealthy nations step in to plug a gaping hole in the COVAX global vaccine-sharing scheme, health specialists said on Thursday. COVAX, which is critical for poorer countries, relies on AstraZeneca shots made by the Serum Institute of India, the world's biggest maker of vaccines. It was already around 100 million doses short of where it had planned to be when India halted exports a month ago amid a surge in infections there.

Iran president gives his most upbeat view yet of nuke talks

TEHRAN, Iran (AP) — Iran's president on Thursday offered his most optimistic assessment yet of ongoing talks to resuscitate his country's nuclear deal with world powers, claiming there had been “major" agreement among diplomats even as other nations involved suggested challenges remain. The comments by President Hassan Rouhani come as Iran prepares for a June 18 election to determine who will replace the relatively moderate cleric. Saving his signature atomic accord before the vote could boost reformist and moderate candidates backing Rouhani's agenda in an election in which many believe hard-liners already hold an edge. Speaking at a ceremony inaugurating several petrochemical projects, Rouhani asserted that solutions to “major issues like sanctions” had been agreed to by diplomats, while other issues remained under discussion. “We have taken a major and big step and the main agreement has been done,” Rouhani said. That comment came just as Mikhail Ulyanov, a Russian diplomat involved in the talks, tweeted that it “is obvious now that the Vienna talks on (deal) will not be completed by May 21 as the participants hoped.” He described the situation as “regrettable but not dramatic." “May 21 wasn’t a deadline but a target date. It helped us not to forget about time pressure,” Ulyanov wrote. “The talks will continue until successful outcome.” That mirrored comments Wednesday by Enrique Mora, the European Union official who chaired the talks between Russia, China, Germany, France, Britain and Iran. He said told reporters “we have made substantial progress” though there were “still things to be worked out.” Chinese diplomat Wang Qun was paraphrased by the state-run Xinhua news agency as saying “there is still some distance away from the goal of reaching an agreement.” European diplomats involved said after the talks that the were “beginning to see the contours of what a final deal could look like” but that “success is not guaranteed." Diplomats agreed to resume the talks in Vienna next week. Specifics have been few from weeks of talks in Vienna, which aim to see Iran return to the limits the deal impose and the U.S. drop the sanctions it imposed after then-President Donald Trump unilaterally withdrew America from the deal in 2018. Iran has refused to engage in any direct talks with the U.S., however. Tehran now enriches small quantities of uranium to 60% purity, its highest level ever, maintains an ever-growing stockpile of lower-enriched uranium and operates advanced centrifuges — all things prohibited by the accord. The Mideast also has been engulfed by a series of escalatory incidents involving the the U.S. and Iran in the time since. Meanwhile, the International Atomic Energy Agency faces a looming deadline with Iran over its inspections of Tehran's nuclear sites. It reached a temporary deal with Iran in February to ensure inspections continued, though Iran stopped allowing it to access footage recorded on cameras monitoring its nuclear sites. Iran vowed to hold onto the footage for three months, but warned it would erase it if sanctions relief didn't come. That three-month deadline expires either Friday under the Gregorian calendar or Monday under the Persian calendar. The IAEA said Thursday it “and Iran are currently in consultations regarding the implementation of the existing understanding." ___ Associated Press writers David Rising in Berlin and Jon Gambrell in Dubai, United Arab Emirates, contributed to this report. Nasser Karimi, The Associated Press

Australian doctors warn vaccine hesitancy makes citizens "sitting ducks"

Australia's peak medical body on Thursday warned the country's residents were "sitting ducks" for COVID-19, as business leaders call for the international border to be reopened faster despite a sluggish national vaccination drive. The Australian Medical Association (AMA) said it was worried many Australians were delaying getting vaccinated because of the country's success in stamping out the virus, and urged authorities to roll out a more effective advertising campaign. "Seeing what is happening overseas where there is a tsunami of COVID and also the development of variants, we're sitting ducks . until we get a significant portion of the population vaccinated, particularly those over 50," AMA Vice President Chris Moy told ABC Radio.

Calgary police say more than 100 tickets to be issued after pro-Palestinian car rally

Calgary police say a car rally in support of Palestinians on Sunday unexpectedly grew from 200 vehicles to an estimated 1,000 — and now they expect to issue around 100 tickets to participants who strayed from the planned route and caused safety and traffic concerns for hours. The rally was held to show solidarity with Palestinians in the ongoing conflict with Israel. It started near the Calgary Zoo at 5:30 p.m. on Sunday with hundreds of cars disrupting traffic along 17th Avenue S.W. and downtown and delaying CTrain service. In a news release Wednesday, police said they spoke with organizers prior to the event and stressed the importance of obeying all traffic laws. "[We] called on them to conduct themselves with public safety as a priority," the release said. 'Running red lights, blocking intersections' Police said organizers initially indicated there would be around 200 vehicles participating in the rally on a predetermined route through downtown. But the event grew to an estimated 1,000 vehicles and deviated from the designated route, which led to significant traffic issues and safety concerns over a five-hour period, police said. "Vehicles driving down the wrong side of the road, running red lights, blocking intersections for significant periods of time, drivers on their cellphones while passengers (including young children) hung from windows and sunroofs," police said in the release. "Stunting, firing of flares and fireworks from within vehicles or in crowds, and significant noise levels late into the evening led to several complaints from residents in the area." 50 complaints, two arrests Police said they received more than 50 complaints in connection to the rally. Two arrests were made at the event, one for mischief to property and the other for an altercation Police said their priority during the rally was not to issue tickets but to ensure the safety of all those there, including officers and attendees. They said attempting to issue tickets to all those committing offences would have resulted in escalating the situation. Police said they were able to gather evidence using body worn cameras, car dash cams and traffic light cameras. "The investigation is expected to lead to approximately 100 summonses being issued to the registered owners of the vehicles who participated in the offences," said the release. "This information is not intended to paint all those that participated in the rally with the same brush. The violation tickets are being issued based solely on the behaviours of the participants who failed to adhere to traffic laws and risked their own safety or that of others." Police said they vow to continue to work with protest organizers to plan safe events in the future.

Nova Scotia mass shooter obsessed by spectre of pandemic disaster, violence

HALIFAX — The spectre of pandemic-fuelled social chaos and widespread looting appeared to haunt the Nova Scotia mass shooter a month before he carried out his killing rampage of April 18-19, 2020. Twenty-two people — including a pregnant woman — were killed in the 13 hours of shootings and house burnings that began in Portapique, N.S., and carried on in several other communities the next morning. Over the past year, a provincial court judge has been gradually releasing portions of witness statements used by police to obtain search warrants, with the latest disclosure on Wednesday evening. In one of the court documents released, Ontario lawyer Kevin Von Bargen told police he was a friend of Gabriel Wortman's and that shortly after the pandemic started in Nova Scotia, the killer became "convinced that the world economy was going to collapse." The documents refer to an email Wortman sent Von Bargen on March 18, exactly one month before he began his rampage. As described by police in a document to obtain a warrant, the killer told Von Bargen he was "getting a bunch of ammunition because when the government stops handing out money people will be desperate and will start to steal, rob and pilfer from people." Wortman told his friend "it was going to be worse than the depression because there was no way to stop the sickness (COVID-19) and it was like a forest fire," the document says. In a summary of a March 19 email to an unnamed person, the gunman is quoted as writing, "Thank God we are well armed." Wortman's spouse, Lisa Banfield, even told police that the killer had bought up large quantities of rice and other food. She said he was "paranoid" that the federal government was going to seize people's money in exchange for shares of some sort. As previous releases of witness statements have revealed, during the weeks before the mass killing, the murderer turned his investments into cash and purchased over $800 worth of gasoline and propane. After the killings, police would find $705,000 wrapped in tin foil packages inside an ammunition can at one of the gunman's Portapique properties, the documents say. Some were noticing the killer's behaviour in those final weeks, the court records suggest. After the killer pulled up at a Brinks Canada office in Halifax on March 20, 2020 to pick up $475,000 in cash — driving one of the Ford Taurus vehicles heɽ purchased from the federal government — a Brinks employee noted it looked like a police car and found it odd that the reflective tape was still on the vehicle. In addition, a person whose name is blanked out told police on April 19 last year that the killer "ordered large amounts of ammunition within the past month and picked it up at (name redacted)." Police have charged Banfield, her brother James Banfield and her brother-in-law Brian Brewster with unlawfully supplying ammunition to the killer in the month before the mass shooting. All three are pleading not guilty, and police have said they "had no prior knowledge" of Wortman's intentions. Not all of Wortman's shifts in behaviour appear to have been driven by the pandemic, according to witness statements to police. For example, Von Bargen said in the year before the shooting, "(the gunman) switched from being obsessed with vintage Honda motorcycles to police cars and was buying the cars off a (federal) government surplus website." The killer would carry out his shootings while disguised as an RCMP officer and driving a replica patrol car. The court documents contain records of the killer's PayPal purchases of gear he would use to create a replica RCMP vehicle, extending back to March 22, 2019. Websites bookmarked on the killer's computer included information about some of the police car components he was buying and "11 Things You Didn't Know About Cop Cars." During the summer of 2019, Wortman described to Banfield how he had attached a bumper ram onto the police car heɽ bought from the federal government surplus store. Meanwhile, the killer's interest in guns, particularly his two semi-automatic rifles, was evident. Previous releases have indicated Wortman acquired the rifles illegally, one from a person he knew in Houlton, Maine, and the other through the estate of a deceased friend in Fredericton. The newly released documents say his computer bookmarks include sites with information about the Ruger Mini-14 semi-automatic rifle and the Colt C7 semi-automatic rifle. In addition, there is a note saying that on June 24, 2019, Wortman attended the non-restricted firearms course and completed it. However, police have stated that the killer didn't actually possess any licence to own firearms. When Wortman was killed by police on the morning of April 19 at a gas station in Enfield, N.S., he still had a large supply of ammunition on hand — as he possibly prepared to carry on to Halifax. According to statements by police firearms investigators, his Glock .40 calibre, semi-automatic pistol, with a laser pointer sighting grip, was on the front seat and it was loaded with an over-capacity magazine. To his immediate right there was a cardboard box with ammunition and a metal can containing more loaded ammunition magazines. Two rifles were lying in the back seat, including the Colt semi-automatic, with three loaded, over-capacity magazines, each with up to 30 rounds. The second semi-automatic rifle, the Ruger Mini 14, also had an over-capacity magazine designed to hold 40 rounds of .223 calibre bullets, and there were three more magazines ready to load — two of them over-capacity ones that could hold 40 rounds. There was also a Ruger P89, semi-automatic pistol, with an empty magazine in it and one round in the chamber, and he had the Smith and Wesson firearm belonging to RCMP Const. Heidi Stevenson, whom he had killed that morning, with 13 rounds in its chamber. In describing her spouse's attitude in the final weeks before the massacre, Banfield told police, "It was like he was preparing for the end of the world." This report by The Canadian Press was first published May 20, 2021. Michael Tutton and Michael MacDonald, The Canadian Press

Mortgage stress tests set to tighten in wake of Bank of Canada warnings

OTTAWA — Canadians looking to buy homes will face stiffer mortgage tests in a few days as the federal government and a national regulator tighten rules in the wake of new warnings from the central bank that households are piling on too much debt. In its latest financial system review, the Bank of Canada said many households have taken on large mortgages compared with their income, limiting their flexibility to deal with an unforeseen financial shock like the loss of a job. Total household debt has increased by four per cent since the start of the pandemic, picking up sharply since the middle of last year as the housing market started to heat up. The percentage of costly loans, defined by the bank as those more than 4.5-times a household's income, have also risen above the peaks seen five years ago when policy-makers tightened mortgage rules. The bank's report said that the activity in the housing market and troubling figures on mortgages is reminiscent of 2016 just before stress tests were brought in on mortgage applications to make sure buyers could handle payments if interest rates rose. The Office of the Superintendent of Financial Institutions said Thursday that effective June 1, the qualifying rate on uninsured mortgages would be set at either two percentage points above the contract rate, or 5.25 per cent, whichever is greater. Hours later, the federal government, which had been pressed to follow suit, announced it would set the same standard for insured mortgages on the same day, effectively trying to prepare buyers for when interest rates rise from their current lows. “The recent and rapid rise in housing prices is squeezing middle-class Canadians across the entire country and raises concerns about the stability of the overall market," Finance Minister Chrystia Freeland said in a statement accompanying the announcement. "Maintaining the health and stability of Canada’s housing market is essential to protecting middle-class families and to Canada’s broader economic recovery." In its report, the Bank of Canada said the current housing boom may help the economy rebound in the short-term, but could lead to a future bust if households have to cut spending because of another downturn. And by biting off more than they can chew with a new mortgage, governor Tiff Macklem warned it may make those households more vulnerable to rising interest rates when it comes time to renew their loans, adding it was up to Canadians and lenders to be prudent. "The current rapid increases we've seen in prices — don't expect that those will continue indefinitely," Macklem told a news conference. "Don't expect that you can pull equity out and refinance your mortgage in the future on the basis that prices are going to continue to go up like we've seen." House prices were up 23 per cent nationally relative to a year earlier, the bank said in its report. The Canadian Real Estate Association said this week that the average price of a home sold in Canada in April was just under $696,000. The bank said the surge in prices is more widespread in cities than five years ago, when things were largely concentrated in and around Toronto and Vancouver. In the bank's view, the Greater Toronto Area, Hamilton and Montreal are overheated and Ottawa is on the precipice of joining them. With house prices rising, and supply of available homes lagging demand, some homeowners may be tempted to buy now out of concern that they won't be able to afford something in the future. The Bank of Canada's hands appear to be tied on its ability to raise its trend-setting policy rate that could pour cold water on anyone wanting to buy right now. Macklem said swaths of the economy still need central bank support and the labour market needs to add some 700,000 jobs to get the employment rate to where it needs to be before rates could rise. The review of the risks to the financial system also highlighted concerns about a too-soon withdrawal of government aid for businesses. Companies are concerned about their future viability when government support ends because much remains uncertain about what post-pandemic life and economic activity will look like, the central bank said. For banks and insurance companies, the Bank of Canada said cybersecurity remains one of their top concerns. This report by The Canadian Press was first published May 20, 2021. Jordan Press, The Canadian Press

Powerful US nuclear test reactor getting rare major overhaul

BOISE, Idaho (AP) — Scientists in Idaho this summer plan to remove the 62,000-pound (28,100-kilogram) stainless steel lid on one of the world’s most powerful nuclear test reactors for a rare internal overhaul. The Advanced Test Reactor at the Idaho National Laboratory is being refurbished and improved with new components and experimental capacity, the scientists said in interviews this week. The nine-month and $170 million effort, called a core internals changeout, started last month and is scheduled to be finished around the end of the year. An additional $100 million has been spent over the last three years on replacing external equipment to keep the test reactor going. Experiments at the reactor help the U.S. Navy’s nuclear-powered war fleet stay at sea longer, bolster NASA’s space exploration, and advance life-saving medical treatments. The reactor also plays a key role in the effort to keep commercial nuclear power plants running longer and creating new and safer reactors to reduce greenhouse gas emissions. “ATR is an absolutely beautiful reactor,” said Sean O’Kelly, associate lab director in charge of the test reactor. “There has never been one like it on the planet.” The reactor is configured so it can run multiple tests simultaneously. Some of the best testing slots face a decade-long wait for room to run experiments, and other slots are booked years in advance. The ATR is unique because unlike commercial nuclear reactors that produce heat that's turned into energy, the ATR produces neutrons so that new materials and fuels can be tested to see how they react in high-radiation environments. The test reactor's unique cloverleaf design includes a core that's surrounded by beryllium metal to reflect the neutrons. But all those neutrons puts wear on the internal parts of the test reactor, meaning it would lose the ability to conduct experiments if it is not refurbished. The reactor's designers foresaw that problem and created a reactor with internal components that can be periodically replaced. The current changeout is the sixth since the reactor started operating in 1967 and the first in 17 years. O’Kelly and Hans Vogel, director of the ATR Strategic Irradiation Capabilities Division, said that the most difficult challenge will come this summer when workers take off the stainless steel lid, exposing the inside of test reactor. “Removing the reactor top head itself, that’s a 30-ton lift that we do, and that is a very infrequent evolution,” Vogel said, adding that will be followed by roughly three months of changing internal hardware. O'Kelly and Vogel said the U.S. has looked at building a new test reactor that would cost billions of dollars, but so far opted to stick with the ATR. It's the most powerful test reactor of its kind in the world, producing 250 megawatts at full power. China has a test reactor that can produce 125 megawatts, followed by a test reactor in Belgium that can produce 100 megawatts. The Oak Ridge National Laboratory in Tennessee has one that can produce 85 megawatts. The advantage with more power, O'Kelly said, is that fuels and materials can be tested to their limits. “You don't want fuel that is designed for 100 megawatts, and the first time you go to 103 megawatts, it fails," he said. "You build a safety margin in, and we have to test to that safety margin.” Additionally, the ATR has what O’Kelly describes as the ability to maintain “a constant gradient of neutron flux throughout the core. ATR has this constant curvature of flux, so the experimenters have a fixed power and they know exactly what the power is in that region.” He said other test reactors can be more challenging for experiments because the environment is changing during the experiment. The Advanced Test Reactor has been used to develop reactors and fuel that can last the 30-year lifespans of nuclear-powered U.S. warships. Because they don't need refueling, the ships can spend more time on their missions, meaning the Navy needs to build fewer ships. The USS Idaho, a Virginia-class nuclear-powered attack submarine, benefits from work done at the ATR. The submarine is scheduled to launch in 2023 and spend three decades in service. Late this year or early next year, scientists expect the ATR will be put back together and have completed required safety testing. “ATR will be able to run for at least another 15 to 20 years,” said O'Kelly, adding this internal changeout might not be the last. “We are planning to do at least one more (core internals changeout) in the lifetime of ATR in the 2030s.” ___ This story has been corrected to show that it's the sixth core overhaul, not fifth. Keith Ridler, The Associated Press

Hinshaw announces new quarantine rules for Albertans who have been vaccinated

EDMONTON — Alberta’s chief medical officer of health says the province in making changes to quarantine rules for people who have been vaccinated for COVID-19. Dr. Deena Hinshaw says Albertans who have been fully vaccinated for at least two weeks will no longer have to quarantine if they are exposed to a confirmed positive case and don't have symptoms. She says people who have received a first dose will have their quarantine period shortened to 10 days, as long as they also don't show symptoms. Hinshaw says the changes are effective immediately. She says vaccinated people with symptoms, even minor ones, will be required to isolate and get tested. Hinshaw says the changes do not apply to people returning from international travel. This report by The Canadian Press was first published May 20, 2021. The Canadian Press

Appeals court hears case of 3 ex-cops charged in Floyd death

MINNEAPOLIS (AP) — The Minnesota Court of Appeals will hear oral arguments Thursday on whether three former Minneapolis police officers charged in George Floyd 's death should face an additional count of aiding and abetting third-degree murder. Thomas Lane, J. Kueng and Tou Thao are scheduled to face trial next March on charges of aiding and abetting second-degree murder and manslaughter. Prosecutors want to add the third charge following an appeals court ruling in February. The three-judge panel has 90 days to make a ruling. Based on the February opinion and a related ruling in the case of former officer Derek Chauvin, it's possible the judges could rule in favor of the state and send the case back to the lower court to add the charge. Floyd, 46, died on May 25, 2020, after Chauvin pinned him to the ground with a knee on his neck as the Black man repeatedly said he couldn’t breathe. Kueng and Lane helped to restrain Floyd — Kueng knelt on Floyd’s back and Lane held down Floyd’s legs. Thao held back bystanders and kept them from intervening during the roughly 9 1/2-minute restraint. Chauvin was convicted last month of second-degree unintentional murder, third-degree murder and manslaughter and is awaiting sentencing. All four former officers also face federal charges accusing them of violating Floyd's civil rights. The issue of the third-degree murder count has been complicated in this case. In October, Judge Peter Cahill tossed a third-degree murder charge against Chauvin, saying it could only be sustained if Chauvin’s conduct had been “eminently dangerous to others” and not specifically directed at Floyd. But in February, a three-judge panel of the Appeals Court opened a window for that charge to be reinstated when it issued a ruling in an unrelated police shooting death. In that case, the court upheld the third-degree murder conviction for former officer Mohamed Noor in the 2017 shooting death of Justine Ruszczyk Damond. The panel ruled that a third-degree murder conviction can be sustained even if the action that caused a death was directed at a single person. That led prosecutors to seek the reinstatement of the third-degree murder charge against Chauvin, and add a count of aiding and abetting third-degree murder for the other officers. Cahill denied both requests, and prosecutors appealed. The Appeals Court then ruled that the Noor opinion set binding precedent, even though it remains before the state Supreme Court. Cahill reinstated the charge against Chauvin. Prosecutors say the other former officers should now be charged with aiding and abetting third-degree murder. “This Court routinely follows its precedents from their date of publication unless and until the Minnesota Supreme Court reverses them,” prosecutors said in written arguments. To allow courts to flout these decisions “invites chaos because it would allow courts to eschew precedent based on their own preferred reading of the law. . And it threatens to undermine public faith in the judicial process and the rule of law." Defense attorneys argued that third-degree murder is an unintentional act and relies on a defendant's reckless state of mind, but aiding and abetting must be intentional. “To aid and abet in third degree murder, an aider and abettor would have to have intentionally aided in an unintentional homicide, would have to have known that the principal intended to commit a crime and have known the principal’s subjective mindset,” the defense wrote. “This is inherently impossible.” Prosecutors said that argument is without merit. Thursday's oral arguments will be held over Zoom. Judges Matthew Johnson, Theodora Gaitas and Renee Worke will be on the panel. ___ Find AP’s full coverage of the death of George Floyd: https://apnews.com/hub/death-of-george-floyd Amy Forliti, The Associated Press

'Schitt's Creek' gets leading six nods on second-last Canadian Screen Awards night

TORONTO — "Schitt's Creek" was the big winner on the second-last night of this year's Canadian Screen Awards, setting the stage for yet another triumphant turnout for its sixth and final season.The internationally heralded CBC sitcom, which won seven Emmys and two Golden Globes since it ended last year, took six CSA trophies in a virtual presentation honouring creative arts and performance categories on Wednesday night.Emily Hampshire was named best supporting actress for playing motel owner Stevie Budd, while co-creator and star Daniel Levy won two awards — for writing the series finale and co-directing it with Andrew Cividino.The show about the small-town adventures of the formerly wealthy Rose family also won honours in categories of casting, hair and costume design."Schitt's Creek" was the top contender with 21 nominations going into this year's CSAs, which hand out trophies in 141 film, television, and digital media categories over four nights.The series, along with many of Wednesday's winners, are still up for several key awards in Thursday's final CSA presentation on the website and social media channels of the Academy of Canadian Cinema & Television.The CBC's "Baroness Von Sketch Show," which ended after its fifth season last fall, won four CSAs Wednesday — for writing, picture editing, direction and best performance in a sketch comedy for the main stars.CBC's Korean-Canadian family comedy "Kim's Convenience" and CTV's crime drama "Cardinal," which have also left the air for good, took three awards apiece.The "Kim's Convenience" wins included acting honours for supporting star Andrew Phung and guest performer Amanda Brugel, while "Cardinal" nabbed trophies including best guest performance for Shawn Doyle.Other winners Wednesday included the late Christopher Plummer, named best supporting actor for his turn in Global's suspense drama "Departure," and Tamara Podemski, named best supporting actress for her work in CBC's police procedural "Coroner."CTV's hit medical drama "Transplant" was honoured for best direction and writing in a drama series.Another double winner was CBC's Indigenous coming-of-age story "Trickster," which was cancelled after just one season in January amid controversy over co-creator Michelle Latimer's claims of Indigenous ancestry. It took hardware for best makeup and best production design or art direction.History's "Vikings," which also ended its run in recent months, nabbed best visual effects and best sound.Wednesday's show mostly honoured TV but included film contenders in the category of best stunt co-ordination, which went to Jeff Barnaby's Indigenous zombie thriller "Blood Quantum.""Blood Quantum," about a plague infecting non-Indigenous people outside a fictional First Nations reserve, had a leading 10 film nominations going into this year's CSAs.The film trophies will be handed out Thursday.This report by The Canadian Press was first published May 19. Victoria Ahearn, The Canadian Press

Fired Quebec orderly says her insults toward Joyce Echaquan were meant as motivation

MONTREAL — A former Quebec orderly who was caught on video making derogatory comments about an Indigenous woman insisted she was trying to motivate the patient, a coroner's inquest heard Wednesday. The orderly, one of two hospital employees fired following the death of Joyce Echaquan last September, was filmed on a Facebook Live video asking the patient what her kids would think of her and saying she had made bad life choices. "In all my comments, I was trying to be benevolent," the orderly, whose name is protected by a publication ban, told the inquiry Wednesday. She insisted there was no malice in her words and that she was advised against apologizing formally to Echaquan's family. Coroner Géhane Kamel responded that those comments were anything but well-meaning and were full of judgment. The inquest is investigating the death of Echaquan, a 37-year-old Atikamekw mother of seven who broadcast herself in a Facebook Live video at the hospital northeast of Montreal as two female staff — an orderly and a nurse — were heard insulting and mocking her not long before she died on Sept. 28, 2020. Kamel ordered the seven-minute video shot by Echaquan to be played in the courtroom for the first time. The orderly defended herself, saying her comments reflected a technique frequently used with a person in crisis to get them to focus on something, in this case, Echaquan's kids. Earlier Wednesday, a nurse in training who was assigned to care for Echaquan the morning of her death told the inquiry the patient fell twice from her hospital bed and was restrained to keep her from harming herself. The young nurse said Echaquan had asked to be discharged. But while she was preparing the paperwork, the nurse said Echaquan's condition worsened. The nurse said she was watching the patient from outside the observation room despite hospital policy stating that someone under restraint had to be monitored closely. She said once it became clear that Echaquan's vital signs had worsened, she tried in vain to get her in the reanimation room but said she was told the room would take 10 minutes to clean. The nurse in training was paired with a veteran nurse — who was caught insulting Echaquan in the Facebook video — but the young woman ended up alone because the older nurse had to attend to other patients. The young nurse said better support is needed for nurses in training. She said she had never cared for a patient who was in restraints, adding that she felt as though she was going to be blamed for what happened to Echaquan. "My clients want to tell you that they don't blame you at all," Patrick Martin-Ménard, the Echaquan family lawyer, told the young nurse. A different hospital orderly told the inquest Wednesday that the nurse who insulted Echaquan told her she deleted the video taken on the patient's phone. The orderly, whose identity is protected by a publication ban, said her colleague confessed to deleting the Facebook video in the hours before Echaquan's death. The orderly was present the day Echaquan died and told the inquest the patient's condition changed rapidly that morning. Echaquan was calm around breakfast before allegedly yelling and repeatedly hitting her head against a wall by mid-morning, she said. She said Echaquan was given a sedative and transferred to a private room. "You could see in her eyes, they were empty, she wasn't there," the orderly said. She attended to other patients and around 11 a.m., she returned to find Echaquan restrained by all four limbs to the hospital bed. The orderly said she was asked to get a fifth restraint to secure Echaquan's abdomen. A restrained patient, she said, is supposed to be under constant surveillance but Echaquan was left alone. "There was no one with her," the orderly testified. The orderly said after Echaquan was restrained, the nurse, in a state of panic, told her she had been filmed and had deleted the video. She said the colleague told her: "She filmed everything," referring to Echaquan, before adding, "I deleted it." The orderly said she told her supervisor about the nurse deleting the video. To this day, the orderly said she doesn't know how Echaquan died. The cause of death has not been made public. The orderly said since Echaquan's death, there has been fear between the Indigenous Atikamekw community and hospital staff. "They are afraid of us and we are afraid of them." She said it's sad it took a death for something to change, adding that she believes hiring more Atikamekw staff at the hospital would be helpful. “What I want to understand is why they’re afraid … Why are they afraid of me? Why are they afraid to get care?" the orderly asked. “It’s been a long time that we’ve been hearing this, it’s about time we deal with it.” This report by The Canadian Press was first published May 19, 2021. Sidhartha Banerjee, The Canadian Press

A look at COVID-19 vaccinations in Canada on Wednesday, May 19, 2021

The latest numbers on COVID-19 vaccinations in Canada as of 10:30 p.m. ET on Wednesday, May 19, 2021. In Canada, the provinces are reporting 23,955,652 new vaccinations administered for a total of 43,044,304 doses given. Nationwide, 1,485,830 people or 3.9 per cent of the population has been fully vaccinated. The provinces have administered doses at a rate of 113,575.528 per 100,000. There were 202,290 new vaccines delivered to the provinces and territories for a total of 21,186,954 doses delivered so far. The provinces and territories have used 203.2 per cent of their available vaccine supply. Please note that Newfoundland and Labrador, P.E.I., Nova Scotia, New Brunswick and the territories typically do not report on a daily basis. Newfoundland and Labrador is reporting 34,050 new vaccinations administered over the past seven days for a total of 247,728 doses given. The province has administered doses at a rate of 473.097 per 1,000. In the province, 1.91 per cent (9,990) of the population has been fully vaccinated. There were zero new vaccines delivered to Newfoundland and Labrador for a total of 279,010 doses delivered so far. The province has received enough of the vaccine to give 53 per cent of its population a single dose. The province has used 88.79 per cent of its available vaccine supply. P.E.I. is reporting 10,361 new vaccinations administered over the past seven days for a total of 73,978 doses given. The province has administered doses at a rate of 466.359 per 1,000. In the province, 7.42 per cent (11,765) of the population has been fully vaccinated. There were zero new vaccines delivered to P.E.I. for a total of 84,915 doses delivered so far. The province has received enough of the vaccine to give 54 per cent of its population a single dose. The province has used 87.12 per cent of its available vaccine supply. Nova Scotia is reporting 54,852 new vaccinations administered over the past seven days for a total of 442,535 doses given. The province has administered doses at a rate of 453.464 per 1,000. In the province, 4.11 per cent (40,096) of the population has been fully vaccinated. There were zero new vaccines delivered to Nova Scotia for a total of 519,550 doses delivered so far. The province has received enough of the vaccine to give 53 per cent of its population a single dose. The province has used 85.18 per cent of its available vaccine supply. New Brunswick is reporting 54,811 new vaccinations administered over the past seven days for a total of 373,309 doses given. The province has administered doses at a rate of 478.577 per 1,000. In the province, 4.35 per cent (33,924) of the population has been fully vaccinated. There were zero new vaccines delivered to New Brunswick for a total of 415,935 doses delivered so far. The province has received enough of the vaccine to give 53 per cent of its population a single dose. The province has used 89.75 per cent of its available vaccine supply. Quebec is reporting 74,310 new vaccinations administered for a total of 4,543,365 doses given. The province has administered doses at a rate of 530.975 per 1,000. There were 43,290 new vaccines delivered to Quebec for a total of 5,036,719 doses delivered so far. The province has received enough of the vaccine to give 59 per cent of its population a single dose. The province has used 90.2 per cent of its available vaccine supply. Ontario is reporting 145,461 new vaccinations administered for a total of 7,431,638 doses given. The province has administered doses at a rate of 505.93 per 1,000. In the province, 3.11 per cent (456,784) of the population has been fully vaccinated. There were zero new vaccines delivered to Ontario for a total of 7,843,825 doses delivered so far. The province has received enough of the vaccine to give 53 per cent of its population a single dose. The province has used 94.75 per cent of its available vaccine supply. Manitoba is reporting 11,972 new vaccinations administered for a total of 678,720 doses given. The province has administered doses at a rate of 492.896 per 1,000. In the province, 6.02 per cent (82,923) of the population has been fully vaccinated. There were zero new vaccines delivered to Manitoba for a total of 759,870 doses delivered so far. The province has received enough of the vaccine to give 55 per cent of its population a single dose. The province has used 89.32 per cent of its available vaccine supply. Saskatchewan is reporting 6,935 new vaccinations administered for a total of 615,459 doses given. The province has administered doses at a rate of 521.95 per 1,000. In the province, 4.27 per cent (50,341) of the population has been fully vaccinated. There were zero new vaccines delivered to Saskatchewan for a total of 637,115 doses delivered so far. The province has received enough of the vaccine to give 54 per cent of its population a single dose. The province has used 96.6 per cent of its available vaccine supply. Alberta is reporting 27,986 new vaccinations administered for a total of 2,271,955 doses given. The province has administered doses at a rate of 516.114 per 1,000. In the province, 7.55 per cent (332,276) of the population has been fully vaccinated. There were zero new vaccines delivered to Alberta for a total of 2,355,255 doses delivered so far. The province has received enough of the vaccine to give 54 per cent of its population a single dose. The province has used 96.46 per cent of its available vaccine supply. British Columbia is reporting 23,665,971 new vaccinations administered for a total of 26,232,907 doses given. The province has administered doses at a rate of 5,112.058 per 1,000. In the province, 2.64 per cent (135,246) of the population has been fully vaccinated. There were 159,000 new vaccines delivered to British Columbia for a total of 3,092,640 doses delivered so far. The province has received enough of the vaccine to give 60 per cent of its population a single dose. The province has used 848.2 per cent of its available vaccine supply. Yukon is reporting 367 new vaccinations administered for a total of 51,365 doses given. The territory has administered doses at a rate of 1,230.86 per 1,000. In the territory, 57.74 per cent (24,096) of the population has been fully vaccinated. There were zero new vaccines delivered to Yukon for a total of 57,020 doses delivered so far. The territory has received enough of the vaccine to give 140 per cent of its population a single dose. The territory has used 90.08 per cent of its available vaccine supply. The Northwest Territories are reporting zero new vaccinations administered for a total of 51,320 doses given. The territory has administered doses at a rate of 1,137.437 per 1,000. In the territory, 50.89 per cent (22,960) of the population has been fully vaccinated. There were zero new vaccines delivered to the Northwest Territories for a total of 60,000 doses delivered so far. The territory has received enough of the vaccine to give 130 per cent of its population a single dose. The territory has used 85.53 per cent of its available vaccine supply. Nunavut is reporting zero new vaccinations administered for a total of 30,025 doses given. The territory has administered doses at a rate of 775.319 per 1,000. In the territory, 34.36 per cent (13,305) of the population has been fully vaccinated. There were zero new vaccines delivered to Nunavut for a total of 45,100 doses delivered so far. The territory has received enough of the vaccine to give 120 per cent of its population a single dose. The territory has used 66.57 per cent of its available vaccine supply. *Notes on data: The figures are compiled by the COVID-19 Open Data Working Group based on the latest publicly available data and are subject to change. Note that some provinces report weekly, while others report same-day or figures from the previous day. Vaccine doses administered is not equivalent to the number of people inoculated as the approved vaccines require two doses per person. The vaccines are currently not being administered to children under 18 and those with certain health conditions. In some cases the number of doses administered may appear to exceed the number of doses distributed as some provinces have been drawing extra doses per vial. This report was automatically generated by The Canadian Press Digital Data Desk and was first published May 19, 2021. The Canadian Press

Quebec's reopening plan brings much-needed hope — and yes, some risks

Premier François Legault was visibly upbeat on Tuesday — more than he has been in a while — as he laid out a timeline for the province's reopening. And why wouldn't he be? After imposing a curfew on much of the province since January, shutting down schools in some regions and keeping restaurants, bars and gyms closed, Quebec has become the first province to release a full-fledged plan with dates to loosen restrictions. (Saskatchewan earlier released a roadmap tied to vaccination rates, with no firm timeline, and Ontario was set to announce theirs Thursday afternoon.) The first step in Quebec's plan, starting May 28, is to lift the curfew where it still exists, including Montreal, and allow outdoor gatherings on private property and sit-down service on restaurant patios. On May 29, the province will also be the first to allow fans back to an NHL arena — with 2,500 permitted at the Bell Centre for Game 6 of the Leafs-Canadiens playoffs series (if the Habs haven't already won). If all goes well, gyms and indoor dining will reopen a few days later, on May 31. By the middle of June, Legault said most regions will be out of the so-called red and orange levels of restrictions, and at the yellow level, which means people from two different households can gather indoors and bars can reopen. There are, however, notes of caution about Quebec's plan, sounded by experts and even Montreal's own public health director, who has helped the city so far avoid a third wave. Quebec Premier François Legault was all smiles when he announced the gradual lifting of measures this summer and congratulated residents for following the rules.(Jacques Boissinot/The Canadian Press) Dates vs. vaccination rates Quebec has been subject to some of the strictest measures in the country and, clearly, the timeline provided a much-needed sense of hope to a weary public. There's some trepidation too. "It's a move in the right direction," said Johnny Zatylnyhalo, out for a bike ride on the Lachine Canal on Wednesday. "I think we just have to take it step by step." In general, Quebec is headed in the right direction, with daily cases, hospitalizations and deaths all on the decline, and the latest projections from Quebec's health research institute, the INESSS, suggest that trend will continue. It's a remarkable turnaround for the province that has had the most deaths per capita in the country. In the days and weeks leading up to the announcement, Legault said he favoured Saskatchewan's approach, where the lifting of measures is tied to the rate of vaccination. But in the end, Quebec's roadmap is a date-based timeline, with the expectation that the vaccination rate and an improving situation in hospitals will allow measures to be gradually lifted. (Quebec Ministry of Health) Dr. Matthew Oughton, an infectious diseases specialist at Montreal's Jewish General Hospital, said there are clear drawbacks to that choice. "I think we've all seen over the course of this pandemic enough instances where there have been unexpected twists and turns," he said. "All of a sudden there's a shortage of a vaccine. All of a sudden there's an outbreak in one area of a particularly transmissible variant." Laying out a clear timeline has obvious benefits: it will allow for the province's long-suffering owners of restaurants, bars, gyms and other businesses to make preparations and hire back staff, and for the public to make plans for the summer. (The restaurants had actually hoped for more warning). But, Oughton said, "once you commit yourself to a hard date, if you have to change, then you're going to get people who will come back to you and say, 'Well, you said,' and that makes it a little bit more difficult." The advantage of Saskatchewan's performance-tied reopening, he said, is that it serves as motivation to the public. "It's sort of a way to incentivize, before we reach those levels, to continue to follow the measures in place and to continue to go get vaccinated," he said. Kim Lavoie, Canada Research Chair of behavioural medicine at Université du Québec à Montréal, worries that delaying the planned reopening would be difficult if there is indeed a setback. Quebec was already forced to tighten back restrictions in much of the province earlier this year after a spike in cases. "That has an impact not only on business and everybody, but also psychologically," Lavoie said. "So there's that risk tying it to a certain date and then having to pull back, right?" A word of caution from Montreal Quebec's vaccination rate is climbing quickly 61 per cent of adults have received a dose of vaccine and another 14 per cent have an appointment booked. But the province hasn't begun to vaccinate teens, and only three per cent of the population has received two doses. The province made the decision early to delay the second dose and send vaccines from Montreal to Quebec City, which had a spike in cases earlier this year. Those decisions paid off, but Montreal is now lagging behind other parts of the province in terms of its vaccination rate. On Wednesday, Dr. Mylène Drouin, Montreal's public health director, appeared uncomfortable with the idea of tying the reopening to dates, rather than the situation on the ground. Although Montreal has been able to avoid a third wave, she noted the city is still considered a red zone, at maximum alert for restrictions. "I've always said that I don't put dates on things, but I am confident that we will, in the coming weeks, be able to reduce the rate of infection and stabilize it," she told Radio-Canada's Tout un matin. "As soon as we allow indoor events, there is a risk. We increase contacts. We can't do the yo-yo in reopening, so we'll have to be fairly careful." WATCH | Quebec will start to lift restrictions later this month: Later in the day, Health Minister Christian Dubé said the province is comfortable with its end-of-month target. Dubé said he's confident Montreal will see the rate of infection decrease. "The chances are really high and that's why we presented the plan the way we did, and the premier insisted that we were able to respect the dates. But we have to continue to do the same work that has been done by Quebecers," he said. Given the huge influx of vaccines, Dubé also said appointments for second doses will be moved up once the first round of vaccinations is complete. "If we continue like this, we should have really good news at the end of May." But even he sounded a note of caution. "There are always things that can happen. We've seen it with this pandemic, in the last year, there can always be surprises."

Alleged gang member with loaded gun arrested in Metrotown parking lot in Burnaby

A suspected gang member is under arrest after fighting with transit police and attempting to throw away a loaded handgun in the underground Metrotown parking lot in Burnaby on Tuesday. Metro Vancouver Transit Police say they approached Luis Manual Baez, 23, for smoking marijuana in contravention of the Cannabis Control Act, but as they were talking to him he bolted to a nearby car and tried to drive away. Officers pulled him out of the car and a struggle ensued. During the struggle officers say Baez pulled a semi-automatic .45-calibre gun out of his waistband and threw it under a car. The Surrey man is charged with one count of obstruction and multiple firearms offences. Police say he is known to them and remains in custody. "We are happy to have taken another firearm off the streets and out of the hands of an alleged gang member," said Metro Vancouver Transit Police spokesman Clint Hampton. The arrest was not a coordinated effort involving other police agencies investigating the escalating gang conflict in the region, according to Hampton. He said it is common for transit police to patrol malls and parking lots around transit lines.


Oliver's Twist

Francesco, Sarah and Andre are American's studying at University in London. Jamie shows them how to cook some traditional British food, like Fish and Chips, Stopped Dick, and Minted Mushy Peas, to take back home.

Copper's Curries

Andy, Louise, Chas, and Andy are all in the London police force, and Jamie shows them a few tricks of the trade and rustles up some spicy dishes. Jamie shows them how to cook, Cellophane Noodle Salad, Monkfish wrapped in Banana leaves, and Mango Lassi.

Scrumptious and Sinful

Jamie invites his model friends Jasmine, Vicki, and Polly to dinner who all love to indulge in great tasting high carb dinners. Jamie makes them Carpaccio with baby beets, Tagliatelle with saffron, and Lime and Basil Sorbet.

Great Packed Lunches

Steven and David are pushbike couriers in London, and live off bread rolls and sandwiches. Jamie shows the guys how to make Squashed cherry tomato salad, meatballs and calzones, some dishes that don't involve bread!

Kitchen Builders

Jamie has known Connor and Russell for 5 yrs. They are his builders and are renovating his flat. Jamie rustles up a meal for them to say thanks for their hard work. Jamie makes them chick pea and leek soup, Braised lamb shanks, and english trifle.

More than just a Lettuce leaf

Dom, his girlfriend, his brother Tim, and Tim's wife are all vegetarians. Jamie shows them that being vegetarian doesn't have to be all lentils and tofu. Jamie makes them Mushroom sarnie, Tagliatelle, and the pecan and vanilla ice cream.

Late Night Snacks

Greg and Junior are both stand up comedians, and have a terrible diet of take-out and beer. Jamie shows them how to make spaghetti Puttanesca, Warm Rocket salad, and Chocolate fridge cake, all foods that are quick, easy, and healthy!

Big Grub for Big Boys

Mark, Alex and Fraser all play for Jamie's rugby team, The London Wasps, and need some really good energy food for a post match meal for the BIG boys. Jamie makes cooked chicken in milk, Proper Polenta, and Panettone bread and butter pudding with ice cream.

ABBA Mania

Lynn, Chris, Paula and Steve are all mad ABBA fans who tour the UK in their camper. Jamie cooks them Marinated squid salad, Pot roasted pork, and a fruit cobbler, in celebration of the award they received for being ABBA's biggest fans.

Singletons

Louise, Naomi and Emily are three beautiful girls who just can't hold a boyfriend. Jamie cooks them up some great meals like Risotto, Seared Tuna Steaks, and a simple Chocolate Tart. Then Jamie gives them some advice on how to catch the perfect boy.

Painting Party

Jamie has decided to totally redecorate his kitchen, and has enlisted Spencer, Jimmy, and Will to do the hard work. Jamie rewards their efforts and christens his brand new kitchen with a perfect Paella.

Tiger

Jamie's Gran - known as 'Tiger' - and a group of her friends are coming up to London for a day. Jamie offers them refreshments after a day of sightseeing and will treat them to an afternoon tea at his place.

Halloween

It's Halloween and Jamie is taking his friends' children trick-or-treating, once they've all insulated themselves against the autumn chill with some pukka tukka party food.

First Date

Jamie's sister-in-law, Lisa, has offered to cook a meal for her new boyfriend. She's determined to make a lasting impression, but is worried that her culinary skills might no live up to expectations. Jamie steps in to save the day.

Suppliers Surprise

Jamie has been a regular customer of various vendors at Borough Market for years. To show his appreciation for unfailingly supplying top quality produce, Jamie invites them to a dinner made from their specialities

Scarlet Division

Jamie was the drummer in 'Scarlet Division' for years. These days he's too busy working to get any opportunity to play with the band. Finally, he's found an evening to get everyone together for a jamming session - as well as good food!

Christmas

Before they head home to their families, Jamie wants to treat his office staff to a Christmas Dinner with a twist - as a thank you for all the hard work they have done this year.

The Bill

Jamie's friend Steve Hartley is an actor, and is currently starring in a hit police drama, 'The Bill.' Steve and his co-stars Trudie and George are all huge chili gans, so Jamie invites them round for a HOT meal.

Wedding

Jamie's mate Paula is getting married in a few weeks, and there's loads of things to get organized - so while Paula and her bridesmaid, Sharon are off trying out their dresses, Jamie sorts out some ideas for The Big Day's menu.

Chocolate

Jamie has persuaded girl friends to baby-sit Poppy so that he can take Jools out for a romantic meal. As payment for their chil-minding services, Jamie has offered them the one thing he knew they couldn't resist. CHOCOLATE!

Football Breakfast

It's the early hours of the morning and Jamie and his mates have been out clubbing all night. Instead of heading home to bed they decide to stay up and watch a vital England Football match. Jamie makes it to Borough Market and makes an ultimate breakfast.

Wild City

London is a larder. Jamie and his mentor Gennaro show how even in the middle of a city, Mother Nature does provide - if you know where to look. Delicious dishes from wild ingredients, proving there is such a thing as a free lunch!

Wimbledon

Jamie's Mother-in-law and chums couldn't get tickets to the Wimbledon's Men's Final, so Jamie has invited them round to watch it on TV, and indulge in a summery spread.

Friends United

Via the internet and word of mouth invitation, Jamie's organized a school reunion for a few lads that he went to school with - some of whom he hasn't seen in 10 years. Jamie pulls out all the stops to provide a celebratory reunion supper.

Bollywood

Bollywood fever has hit London! Inspired by the current Indian trend, Jamie decides to throw a Bollywood party. Chez Daz helps Jamie out with the food, while Jamie's pal Honey turns up to show Jamie how to shake his booty Bollywood style.

Bon Voyage

Jamie's mate Jamie Smith is going travelling for a year, so Jamie got together some buddies for a farewell feast to send him off in style.


Jamie Oliver's Ministry of Food Control

By at least one measure England's Jamie Oliver is the most popular chef in the world. Such an accomplishment is no small feat for a dyslexic 34-year-old son of publicans nor for someone who dropped out of school at 16 to attend catering college. Today Oliver can boast of having launched several restaurants, authored at least a dozen cookbooks, created the O-like magazine Jamie, starred in countless TV series, served as a pitchman for British grocery giant Sainsbury's, and amassed a personal fortune estimated at more than $60 million.

This week Oliver will host his first American network television show, Jamie Oliver's Food Revolution, a Ryan Seacrest-produced reality series debuting Friday evening on ABC. In a departure from Oliver's previous American shows, which focused on teaching people who want to cook how do so, Food Revolution is a bold attempt by Oliver to begin forcing every American to cook and buy only the foods he thinks we should eat.

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If this were just the story of a marginal chef with some vague ideas, that might be the end of it. But Oliver and his powerful acolytes have used television to ravage the wallets of too many British taxpayers to take him lightly.

Despite, or perhaps because of, Oliver's immense and growing visibility, critics are divided over the chef. To some, Oliver is a "national treasure." But others see Oliver as little more than a "fat-tongued twat."

The surprising root of this debate has little if anything to do with Oliver's cooking or his successes in the culinary marketplace. Oliver's notoriety stems more from his surprising victories as Great Britain's most successful food lobbyist. Oliver appears to believe there is something deeply wrong with those who don't dine in his restaurants, buy his publications, watch his TV shows, or think of food as he does. To him, this deficit of character is so egregious and so widespread that only hugely expensive government re-education programs can rectify it.

From the pork protectionism of Jamie Saves Our Bacon to Jamie's School Dinners, his exposé on "how little government was spending" on school lunches, Oliver has lately taken to Britain's airwaves to urge government to regulate and spend at a much higher clip. And the British government has responded, adding a billion dollars to its school-meals budget in response to Jamie's School Dinners.

The "Naked" Days

Oliver first rose to worldwide fame as The Naked Chef, a boisterous hipster everyman who tossed around words like "pukka" with the emphatic and gratuitous self-assurance his American peers let fly "bam" and "yum-o," and who scooted about late Cool Britannia London from home to fishmonger to ethnic grocer to indie cheese shop and back home to the kitchen. There, Oliver would cook up something wonderful for a requisite stable of attractive fellow twentysomethings who served as the show's eye candy, studio audience, and fortunate tasters. What was naked about The Naked Chef? With one known exception, naked referred to cooking without embellishing food.

The Naked Chef, which first aired in America in 1999 on the Food Network, quickly and simultaneously went neon and downhill. But for people like me who watched the show, bought Oliver's books, and went to one of his live demonstrations, The Naked Chef was all one needed to go from culinary imbecile to capable cook in mere months.

The Naked Chef is one example of the good Oliver the entrepreneur has done. Another is Fifteen, a charitable enterprise and restaurant concept Oliver launched in the early 2000s in London (and later franchised in Australia and the Netherlands), in which Oliver hires and trains as cooks young adults who have been homeless, jobless, or struggled with substance abuse. Oliver has also starred in several TV series based on Fifteen.

Oliver's "Feed Me Better" & "Ministry of Food" Campaigns

A less savory Oliver emerged in the middle part of the last decade, by which time he was clearly no longer satisfied with changing only the lives of people who sought his help. Oliver launched the Feed Me Better campaign, which he designed with the admirable goal of getting British school kids to eat healthier food. But while he could have argued in favor of parents or kids packing the cheap, easy, and tried-and-true alternative to school food—brown bag lunches—Oliver opted instead to urge more government control and increased spending on big-ticket items.

"Ovens, grills, and cooks drive up costs tremendously," former Reason Editor in Chief Virginia Postrel wrote in a 1995 piece on school lunches. Oliver did just that, seeking and then winning hundreds of millions of dollars in new British government spending on school lunches, cafeteria-worker training, and kitchen equipment.

Negative reaction to the British government's nationwide implementation of Oliver's school-lunch recommendations was swift and widespread. Parents, some of whom labeled Oliver's food "low-fat rubbish," pulled 400,000 kids from the school-lunch rolls, choosing to brown bag it rather than have their kids eat Oliver's "healthier" options. Parents opposed to Oliver's scheme handed food to their kids through the gates of schoolyards. Some vendors and parents set up shop outside schools and sold food to students. Enterprising students, in turn, sold food to peers in schools, which led to suspensions for pupil transgressions as absurd as "crisp dealing."

After a particularly vocal revolt against his meals program in the central English city of Rotherham, Oliver decided to fight back. He launched a walk-in training center, which he dubbed his "Ministry of Food," in Rotherham. Oliver took his cue from Britain's World War II-era Ministry of Food, the British government agency in charge of food rationing that also led a training campaign to show Brits with fewer food choices how to do more with less. (The agency, which was originally dubbed the Ministry of Food Control, continued to ration food until nearly a decade after the war.)

Spinning the Ministry's effort like the master propagandist Dr. Carrot, Oliver explained that due to "this incredibly valuable service, people knew how to use their food rations properly and were able to eat—and live—better, even during the war! As a result the British public had one of the healthiest diets of any time in history." (Oliver's better-eating-and-living-through-wartime-rationing cant doesn't hold up to common sense or hard wartime truths, which in addition to food rationing included the quite unhealthy consequences of more than one-half-million British war dead and lengthy periods of nightly Nazi bombing raids on London and other British cities.)

The Ministry of Food, like seemingly every Oliver idea, launched both an eponymous TV series and cookbook. But unlike Oliver's school lunch scheme, the Ministry has not spread beyond the city limits of Rotherham. This is not for lack of effort on Oliver's part. The chef authored an eight-page "manifesto" in 2008 to help pressure the national government to provide "proper funding" to set up a Ministry of Food center in every British town. Launching such an enormous program would cost an estimated half-billion dollars—while training the "girls" Oliver seeks to staff the centers, creating mobile food buses, implementing programs to train adults to cook, and a host of other related spending projects Oliver outlines would cost British taxpayers at least $65 million more.

Last month, in recognition of his combined efforts, Oliver was awarded the 2010 TED Prize. TED, the nonprofit that bills itself as the home of "[i]deas worth spreading," honored Oliver for his work as a "standard-bearer in the fight against obesity and other diet related diseases," and for having "pressured the UK government to invest $1 billion to overhaul school lunches to improve nutrition."

Yet in spite of his zeal for government to thrust its hands ever more into the food business, Oliver told the Guardian that he doesn't believe such involvement—which lies at the heart of all his schemes—will make much of a difference.

"The reason the Ministry is working… is because we went up there and interviewed 30 local boys and girls, and we're not fucking stupid," he said. "If they [local government] did it, can you imagine what the staff would look like? You could have anyone getting a fucking job! You've got to understand food, love food, and understand people skills."

The value of what Oliver brought to Rotherham is questionable, to say the least. The Guardian notes that Oliver's Ministry effort in Rotherham is led by "a non-cook," Lisa, who together with her fellow teachers is doing little more than "running what used to be called home economics lessons."

Oliver's School Lunch Failures

The Ministry of Food is but one of Oliver's dubious endeavors. When Oliver's zeal combines with his inclination toward questionable judgment, the results can be comically incongruous.

For example, Oliver recently claimed—while discussing his newfound understanding of racism and the plight of immigrants—that he is "sixth generation Sudanese," and that he is one of "quite a few Olivers" who "are a bit swarthy and have got curly hair." The Daily Mail, reporting the story, hinted politely "some might see [this] as an attempt to improve his street credibility." And before Oliver was turning Sudanese, he once appeared on one of his shows wearing a shirt adorned with the logo of the Tamil Tigers terrorist group.

Sometimes his gaffes hit at the edges of his programmatic work. Several years ago, for example, Oliver donned a fat suit and posed on a scooter—complete with a wheel broken just for the cameras—to highlight the problem of obesity. To many this looked more like Oliver was instead mocking the obese. Months later the press ridiculed Oliver, whose weight had ballooned since the stunt, saying he no longer needed the fat suit.

Sometimes, though, Oliver's blunders—like the detestable "Lamb Curry Song" or his role in the televised autopsy of an obese man by a controversial surgeon—strike at the heart of both his work and his credibility. And for all his purported expertise in combating obesity—it was his work in this area that won him the TED Prize after all—there exists a very real question whether Oliver really understands healthy eating or even believes his own most basic dietary recommendations.

The current issue of his magazine Jamie (Feb./Mar. 2010) recommends several school lunch recipes the magazine bills as "wholesome meals to take to school." The magazine's suggested meal for Thursday is a tuna Waldorf pita with hot vanilla milk, an oaty biscuit, and a banana. According to the nutrition information provided in Jamie, this youngster's lunch contains an astonishing 1,183 calories, 55 grams of fat (20 of them saturated), and 65 grams of sugar. That's 73 calories, 12 grams of fat (11.5 saturated), and 3 grams of sugar more than the same student would get from eating both a McDonald's hamburger Happy Meal (hamburger, fries, Sprite) and a Chicken McNuggets Happy Meal (McNuggets, fries, Sprite).

Unsurprisingly, this "wholesome" lunch by Oliver falls well outside accepted dietary norms. The USDA, for example, recommends a moderately active 9-13 year-old child average 1,900 calories per day. Even without breakfast or dinner factored in, Oliver's tuna Waldorf pita lunch accounts for 62 percent of an adolescent's recommended calories for the entire day. But don't take the USDA's word for it: Oliver himself recommends that "a lunchtime school meal should provide a growing child with one third of their daily nutritional intake."

Reaching a conclusion dramatically antithetical to Oliver's own rarely takes little more than a second look. For example, a new working paper by two academics lauds the impact of Oliver's Feed Me Better campaign. The paper's authors, economists Michéle Belot of the University of Oxford and Jonathan James of the University of Essex, looked at "the causal effects of diet on educational outcomes" in Greenwich, England that resulted from a 2004-05 pilot program for Oliver's billion-dollar school meals program in Great Britain.

Unsurprisingly, Oliver predicted a positive causal effect. "It's proven that real food promotes more effective learning," Oliver writes at his website. Switching to healthier foods, has said, will result in "improved concentration and better performance in the classroom." Belot and James conclude, based on the data, that Feed Me Better "improved educational achievements" in the aggregate.

Fair enough. But the same data also shows, disturbingly, that students from lower-income families who received an Oliver-inspired free school meal (FSM) actually saw their academic performance drop or stagnate compared to the non-FSM students. My own analysis of the data, which Belot confirmed to be correct, shows that Oliver's program—which cost the Greenwich school district an additional $1 million to implement—increased the academic disparity between the FSM kids who had to eat Oliver's food (and whose academic performance did not improve) and the more well-to-do kids (based on their non-FSM status) who otherwise had a choice.

Limiting dietary choices, it seems, turns out to be a recipe for failure. Which brings us to Oliver's current experiment in America.

Oliver Brings His "Revolution" to West Virginia

For his new ABC show, Jamie Oliver's Food Revolution, Oliver imported elements of both Feed Me Better and his Ministry of Food to Huntington, West Virginia, which has been billed as the fattest city in America. With cameras rolling, Oliver established a Ministry-like training center downtown and sought to change public school menus and re-educate school kids about food.

As in Great Britain, Oliver's preferences were not to everyone's liking. A series of promotional videos for the show depict Oliver trying vainly to remake resistant West Virginians in his image. One promo shows a bewildered Oliver as he tries (and fails) to get a room of healthy-looking elementary students to correctly identify tomatoes, a beet, an eggplant, and a cauliflower. (Never mind that the latter three are obvious ringers many healthy adults couldn't identify in their raw forms, that British kids think that bacon comes from sheep, or that decades of Ministry of Food training last century couldn't keep adult Brits from falling for a 1957 British mockumentary on Switzerland's annual "spaghetti harvest.")

A second promo shows Oliver facing stiff resistance from a squad of hardened school lunch ladies. Still another shows Oliver taking part in a Wok-and-spoon-wielding flash mob on the Marshall University campus in Huntington. A fourth shows Oliver sobbing. "They don't understand me," he cries. "They don't know why I'm here."

These men, women, and children of the Mountaineer State may or may not understand Oliver and his British accent and order of chivalry, but they no doubt understand why he is there. They've read the same things I have—that Oliver would like nothing more than an invitation to the White House to make policy with healthy-eating Czarina Michelle Obama.

Though not everyone on the left is a believer, it would be a serious mistake to underestimate Oliver's present and potential influence here in America. Thanks to TED, Oliver already has the ears of heavyweights at Google, YouTube, and Amazon. The same week Oliver won his TED Prize, Michelle Obama launched a $1 billion campaign to battle childhood obesity in America. That money will likely flow in spite of the fact childhood obesity rates in America stopped rising in 2008, according to the Centers for Disease Control.

But data be damned. If Jamie Oliver's Food Revolution is a hit, then Great Britain's so-called national treasure may find an Obama White House invitation is just the first step in one chef's quest to subjugate the American diet.

Baylen Linnekin is a lawyer, food writer, and food blogger who lives in Fayetteville, Arkansas and Washington, D.C. He blogs at Crispy on the Outside.

Reason Foundation Senior Fellow Baylen Linnekin is a food lawyer, scholar, and adjunct law professor, as well as the author of Biting the Hands That Feed Us: How Fewer, Smarter Laws Would Make Our Food System More Sustainable (Island Press 2016).


Jamie Oliver's empire collapses as 22 UK restaurants close

All but three of Jamie Oliver’s 25 UK restaurants have closed, with the loss of 1,000 jobs, after the business called in administrators.

The celebrity chef said he was “deeply saddened” by the blow to his restaurant empire, which began with the opening of Fifteen in London in 2002. Only his three outlets at Gatwick airport will remain in operation as administrators seek a buyer. But a further 300 jobs, mostly at the Gatwick outlets, remain at risk.

Oliver, 43, thanked staff and suppliers who had “put their hearts and souls into the business” as he credited his chains with transforming high street dining.

“I appreciate how difficult this is for everyone affected,” he said. “We launched Jamie’s Italian in 2008 with the intention of positively disrupting mid-market dining in the UK high street, with great value and much higher quality ingredients, best-in-class animal welfare standards and an amazing team who shared my passion for great food and service. And we did exactly that.”

Jamie Oliver Restaurant Group, which includes 22 Jamie’s Italian outlets, plus the Fifteen and Barbecoa restaurants in London and a Jamie’s Diner at Gatwick airport, appointed KPMG as administrators on Tuesday.

The administration does not affect more than 61 overseas outlets, including 25 Jamie’s Italians, or Fifteen in Cornwall, all of which are run by franchisees.

A 10-year deal with the US caterer Aramark to open franchise sites in universities, hospitals and other locations in the UK and overseas was also unaffected.

Will Wright, a partner at KPMG and the joint administrator, said: “The current trading environment for companies across the casual dining sector is as tough as I’ve ever seen. The directors at Jamie Oliver Restaurant Group have worked tirelessly to stabilise the business against a backdrop of rising costs and brittle consumer confidence.

“However, after a sales process which sought to bring new investment into the business proved unsuccessful, the team took the incredibly difficult decision to appoint administrators.”

Wright said that all but the Gatwick outlets – two Jamie’s Italian branches and a Jamie Oliver’s Diner – had been closed as there had been “insufficient funds available” to continue to trade the rest of the business.

“Our priority in the coming hours and days is to work with those employees who have been made redundant, providing any support and assistance they need,” he said.

All restaurant staff salaries would be paid up until Tuesday, according to the administrator.

The company had been seeking buyers in recent months after Oliver decided to sell up amid heavy competition in the casual dining market, where other chains, such as Carluccio’s, Byron Burger and Gourmet Burger Kitchen, had already closed outlets. Potential buyers did come forward and the chef put up another £4m of funds to support the business, but no suitable deal could be found.

The boom which increased the number of chain restaurants by a quarter in five years has come to an abrupt end, with about six net closures a month in the past year. In March, Britain had 5,785 chain restaurants, 1.1% fewer than the same month last year, according to research by CGA and advisory firm AlixPartners.

Full-service restaurants, such as Jamie’s Italian, are bearing the brunt of the change in behaviour, with sales down 6% year on year, according to the market research firm Kantar.

Simon Quirk, a consumer specialist at Kantar, said that as economic and political uncertainty dented confidence, diners had been reluctant to splash out on premium meals. They had switched to cheaper dining at coffee shops and cafes, or gone for more exciting experiences, such as dine-in markets or in-store cafes, that are part of a day out.

Sales at Jamie’s Italian dived by nearly 11% last year to £101m as it closed 12 restaurants and made about 600 staff redundant.

The collapse of his restaurant empire will be a blow to Oliver, who got his big break when a visiting TV crew spotted him working at the River Cafe in Hammersmith in 1997, leading to his own show The Naked Chef.

He went on to build a TV, publishing and restaurant empire which has had its ups and downs.

In October 2017, his food magazine, Jamie, ceased publication after almost 10 years. The business slumped to a loss of nearly £20m last year, dragged down by a grim year at the restaurant chain.

This article was amended on 22 May 2019 to clarify that Jamie Oliver put in another £4m of funds to support the business when it was attempting to find a buyer


'Huge risk'

But Oliver, whose campaign led to the introduction of tough nutritional guidelines in schools, said: "We've already seen the Childhood Obesity Strategy ripped to shreds, now Theresa May and her government have decided to remove free school lunches from millions of primary children.

He added: "This move shows a complete lack of understanding of all the data that's been shared and puts our future generations at huge risk, as well as further undermining our teachers who benefit from well-fed kids.

"What are they going to snatch back next?"


DVees take on Jamie Oliver’s Jollof Rice recipe

We are taking a different approach to the #jollofgate scandal….. by trying Jamie’s recipe step by step.

To be honest we can’t believe the uproar over the Jollof Rice recipe– it is clear that it is Jamie Oliver’s twist on West African Jollof Rice, he didn’t call it authentic jollof rice… don’t even think anyone really has the authentic Jollof rice recipe as with all recipes it has evolved and has passed down from generation to generation. Traditional Jollof uses palm oil and crayfish, the Senegalese add all sorts of meats and vegetables. Long grain rice is typically used but nowadays people use basmati for their jollof. At Dvees sometimes we cook ‘typical’ jollof which is long grain rice cooked in a tomato pepper base, sometimes we add coconut cream or add chargrilled roasted vegetables, with garlic prawns and smoked chicken.

We love contemporary Nigerian cuisine our signature is ethnic cuisine with a twist. For example, our afrotea is the classic English afternoon tea with a West African twist, perhaps we should expect a backlash and lots of abominable comments from the English for daring to go there.

West African food is the least experienced in the world so if Jamie Oliver decides to put a twist on Jollof rice and publish his recipe…we are still perplexed as to why this is sacrilege but first let’s critically assess Jamie’s Jollof Rice recipe:

Imposter ingredients:

  1. 1 tsp ground coriander – [DVees: acceptable as just used to season the chicken]
  2. 1 tsp ground white pepper – [DVees: acceptable as just used to season chicken]
  3. 600g cherry tomatoes, on the vine – [DVees: not typical but used to garnish rice]
  4. A bunch of flat leaf parsley, leaves chopped, stalks finely chopped – [DVees: not typical. Parsley is a herb that is widely used as a garnish or used to flavor stews, vegetable, chicken, fish and meats dishes in Mediterranean and Middle eastern cuisine]
  5. 1 lemon, cut into wedges, to serve – [DVees: not typical at all. “Lemon wedges on the side for squeezing over ”, for garnishing maybe, not sure we would be squeezing lemon juice over our beloved Jollof, possibly on the chicken :)]

Ingredients proportion:

  1. Garlic – we would typically use 1 clove or no garlic at all compared to the 6 cloves that is used in Jamie’s recipe.
  2. Onions – we would typically probably use 2 onions compared to the 4 onions that is used in Jamie’s recipe.
  3. Peppers – we would use double the amount of scotch bonnet peppers that Jamie uses and add a red bell pepper (tatashe).

Cooking process:

  • A key deviation is that he does not blend the vine-ripe tomatoes with the scotch bonnet chilli and onions which means that the rice is not cooked in a tomato pepper base and resembles Spanish tomato rice instead.
  • Also Jollof rice is typically seasoned with salt, bay leaves, thyme and curry. And lots of stock cubes, we personally think West Africans need to wean themselves off stock cubes loaded with MSG however this is a story for another day.

Taste: The rice has a wonderful rich flavor. This is amazing considering that salt, ‘maggi’ or ‘Knorr’ stock cubes are not used to season the rice. The beautiful aroma and flavor are as a result of the lashings of garlic, onions, parsley stalks sautéed before the tomatoes and rice are added to be cooked in the saucepan. Cooking juices from the chicken and parsley leaves also add deep flavor.

Verdict: In essence there are two ingredients that are real imposters: parsley and lemon. The proportions of tomato, onions and garlic are atypical and the rice is not cooked in a tomato pepper base however it is an excellent twist to Jollof rice. It does not taste like typical Jollof, but it is what it is, a twist to West African jollof: a delightful version that tastes like fresh Garlic & Herb Tomato Rice & Chicken. West African food is rich, captivating, bursting with spice and flavor and alien to the rest of the world, Jamie’s recipe has triggered conversation…. so lets live and let live.

Our love affair with food has always been partial to contemporary Nigerian food hence our tag line ‘Shakara Cuisine’, which is probably why we are camp #indefenceofjamieoliver.

We look forward to more food conversations with other Africans and the rest of the world.