FacebookTwitterLinkedInEmailLOGAN, Utah – Utah State junior defensive end Jacoby Wildman has been named to the 2018 Wuerffel Trophy Watch List, it was announced Thursday by the National College Football Awards Association (NCFAA).The Wuerffel Trophy, known as “College Football’s Premier Award for Community Service,” is presented annually by the All Sports Association in Fort Walton Beach Florida. Named after 1996 Heisman Trophy winning quarterback Danny Wuerffel from the University of Florida, the Wuerffel Trophy is awarded to the FBS player that best combines exemplary community service with athletic and academic achievement.Wildman is one of eight Mountain West players named to the Wuerffel Trophy Watch List and one of 106 players from college football’s Football Bowl Subdivision (FBS) nominated for the award.The formal announcement of the 2018 recipient will be made at the National Football Foundation’s press conference in New York City on Dec. 4. The presentation of the 2018 Wuerffel Trophy will occur at the 50th Annual All Sports Association Awards Banquet on Feb. 15, 2019, in Fort Walton Beach, Fla.Wildman, a 6-foot-2, 265-pounder from Logan, Utah (Logan HS) played in all 13 games with four starts last season as a sophomore and finished the year with 45 tackles (14-solo, 31-assist), which included 1.0 sacks and 1.5 tackles for loss, while adding two quarterback hurries and one forced fumble. He concluded the season ranking first on the team for tackles among defensive linemen. During the 2017 season, he recorded a career-high nine tackles against Boise State and had seven tackles and one quarterback hurry against Colorado State. He also had five tackles, which included a career-best 1.0 sacks and a career-high 1.5 tackles for loss, while adding his first-career fumble recovery at San José State, and had five tackles each against UNLV and Air Force. Overall, Wildman recorded at least one tackle in 11 of the 13 games he played in.For his career, Wildman has appeared in 24 games, making four starts, and has recorded 47 tackles, which includes 1.0 sacks and 1.5 tackles for loss, while adding three quarterback hurries and one fumble recovery.Off the field, Widlman earned CoSIDA Academic All-District VIII honors, academic all-Mountain West honors and was a Mountain West Scholar-Athlete this past year, along with earning academic all-Mountain West honors as a redshirt freshman during the 2016-17 academic year. He also spends countless hours working with various groups/organizations on campus and in the community.Utah State, which returns 18 starters (O-9, D-9) and 48 letterwinners (O-19, D-27, S-2) from last year’s NOVA Home Loans Arizona Bowl team, will open the 2018 season on Friday, Aug. 31, at Michigan State and begins its home season the following weekend against New Mexico State on Saturday, Sept. 8. Mountain West play begins for USU two weekends later as it hosts Air Force on Saturday, Sept. 22.For Aggie football ticket information, fans can contact the USU Athletics Ticket Office over the phone by calling 1-888-USTATE-1 or 435-797-0305 during regular hours of operation. Fans can also buy their tickets in person at the USU Ticket Office inside the Dee Glen Smith Spectrum or online by clicking on the “Buy Tickets” tab at www.UtahStateAggies.com.Fans can follow the Aggie football program at twitter.com/USUFootball or on Facebook at Utah State Football, as well as on Instagram at instagram.com/USUFootball. Aggie fans can also follow the Utah State athletic program at twitter.com/USUAthletics or on Facebook at Utah State University Athletics. July 26, 2018 /Sports News – Local Utah State’s Jacoby Wildman Named to Wuerffel Trophy Watch List Written by Robert Lovell Tags: Football/Jacoby Wildman/Utah State Aggies/Wuerffel Trophy
FacebookTwitterLinkedInEmailNEPHI, Utah-The Juab High School tennis team has announced its summer schedule for the season.There will be open courts on Tuesdays and Thursdays throughout the summer.Boys and girls in 6th-9th grade throughout the community are invited to participate.The open court time is 7:00-8:00 am for those wanting to hone their skills on the court.Rackets are available if needed. Written by June 11, 2019 /Sports News – Local Juab Wasps Tennis Summer Schedule Tags: Juab Tennis/Summer Schedule Brad James
Written by FacebookTwitterLinkedInEmailCEDAR CITY, Utah-Wednesday, Southern Utah University’s athletic department announced an extension for men’s basketball head coach Todd Simon which runs through the 2023-24 season.Simon is presently in his fourth season running the Thunderbirds’ program and has netted a record of 40-67 (.374).SUU men’s basketball has achieved several noteworthy things in Simon’s tenure, including the first postseason tournament win in program history last March. In this game, the Thunderbirds hosted Drake in the collegeinsider.com postseason tournament and bested the Bulldogs 80-73 in overtime.2018-19 was also the first team the Thunderbirds finished at .500 or better (17-17) since the 2006-07 season while the program also won a program record nine Big Sky Conference games, a feat they will seek to surpass this season.SUU also excels off the court as they netted a perfect 1.000 Academic Progress Rate score in 2017. December 4, 2019 /Sports News – Local SUU Men’s Basketball’s Todd Simon Signs Extension Through 2024 Brad James Tags: Drake Bulldogs/SUU Men’s Basketball
Home » News » Marketing » Boomin “better than other portals” says former Bruce brothers critic previous nextMarketingBoomin “better than other portals” says former Bruce brothers criticRobert May says Michael Bruce helped him sort out technical hitch on Boomin despite his previous criticism of Purplebricks.Nigel Lewis26th April 20211 Comment1,317 Views A past critic of Purplebricks and its founders the Bruce brothers has unexpectedly praised their portal, Boomin.Robert May, who runs property search platform Rummage4, says Boomin should be “given praise when praise is due” after its customer service turned out to be exemplary.May is not one to praise any portal easily and has previously been a thorn in the side of them for allowing agents to game their properties to keep them at the top of sales and lettings listings.He has also criticised Purplebricks and the Bruce brothers for making over-optimistic claims about its sales volumes when they were in charge of the hybrid agency.But May says Boomin is due praise after it sorted out a technical issue for his client Ryder & Dutton, which uses both Rummage4 and Boomin.“I’m not vindictive and I don’t bear grudges but if a company is not doing things correctly or not being truthful in my opinion then I will point it out,” says May.“But if a company is doing something right then I think they should be praised for their efforts even if, like Boomin, they come with a certain among of baggage.”Ryder and Dutton boss Richard Powell, who is a vocal supporter of May’s firm, discovered that Boomin was blocking his agency putting its Rummage4 ‘showcase’ links onto the portal.But, after Powell and May reached out to Michael Bruce, the matter was resolved and the links will soon be working again.“That is such a refreshing attitude to have these days – wanting to sort a problem out for a customer – something not all the portals have,” he says.Rummage4Property Boomin Robert May April 26, 2021Nigel LewisOne commentCambell Evans, Evans Bros Evans Bros 26th April 2021 at 9:14 amA bit of a misleading headline surely. What it should say is “Boomin CUSTOMER SUPPORT “better than other portals” says former Bruce brothers critic”. I’ve not had reason to use them, but it must be awesome if it’s better than OnTheMarket’s customer support.Log in to ReplyWhat’s your opinion? Cancel replyYou must be logged in to post a comment.Please note: This is a site for professional discussion. Comments will carry your full name and company.This site uses Akismet to reduce spam. Learn how your comment data is processed.Related articles BREAKING: Evictions paperwork must now include ‘breathing space’ scheme details30th April 2021 City dwellers most satisfied with where they live30th April 2021 Hong Kong remains most expensive city to rent with London in 4th place30th April 2021
—Scott BurnsFacebookTwitterCopy LinkEmail BLOOMINGTON, Ind. – For the first time in school history, both Indiana University men’s and women’s swimming and diving teams captured the Big Ten Championship in the same season.The Hoosier men won the team’s 27th Big Ten title and third-straight conference crown, a feat not accomplished since 1983-85. The IU women’s squad won the team’s sixth Big Ten championship, the first for the team since 2011.At the conference championships, the two Indiana teams combined to win 20 Big Ten titles and 38 medals overall – both league-best totals. The Hoosiers combined to win six of the 10 relays at the Big Ten Championships and three of the six diving events.Individually, Vini Lanza became the first man in Big Ten history to be named Swimmer of the Championships for the third-straight season. The senior won five conference titles on the week, along with a pair of silver medals.The Hoosiers also had a pair of divers earn the highest honor possible in the Big Ten, as both Jessica Parratto and James Connor were named Diver of the Championships. Parratto won the 1-meter and platform dives, as well as a bronze medal in the 3-meter. Connor made the most of his week, taking gold in his two events, the 1-meter and 3-meter dives. On the men’s side, IU has had the Diver of the Championships six of the last eight seasons.Indiana also had a league-best 15 swimmers and divers named First-Team All-Big Ten, three more than Michigan.Lilly King ended her Big Ten career with three more league titles, winning both the 100 and 200 breaststroke events for the fourth-straight time. King also helped Indiana win the women’s 200 medley relay for the second-straight year. In her gold medal win in the 100 breast, King broke all the records, posting the fastest time in history with a mark of 55.88.Combined, the Hoosiers set one American record, one NCAA record, three Big Ten records, six Big Ten Meet records, seven school records, and six pool records. The teams also amassed an impressive 14 NCAA A cuts, 186 NCAA B cuts, 31 NCAA Zones qualifying scores and recorded 136 career-best performances.Up next for the Indiana University men’s and women’s swimming and diving teams will be the NCAA Championships later this month in Austin, Texas.The No. 2-ranked Hoosier men will look to build on a tremendous showing at the 2018 NCAA Championships, where the team won four NCAA titles en route to a third-place finish, the best for the program in 43 years. For the third-straight season, Indiana finished as the top Big Ten team at the NCAA Championships – the best stretch for IU since accomplishing the feat for 15-straight seasons from 1964-78.On the women’s side, King will look to win her fourth-straight NCAA crown in both the 100 and 200 breaststroke events. As a team in 2018, the Hoosiers (8th Place) posted the program’s third-straight top-10 finish at the NCAA Championships for the first time since accomplishing the feat from 2008-10. The top-10 finish was the ninth in school history.Be sure to keep up with all the latest news on the Indiana men’s and women’s swimming and diving teams on social media – Twitter, Facebook, and Instagram.
HAVING FUN WITH AREA AND PERIMETER — Students in Mrs. Frigiola’s class at HMCS had a blast using hands on materials to solve real world area and perimeter problems. Students collaborated while working with tape measures and rulers to measure movie theater candy boxes, yoga mats, and library books; used cheese itz to figure out dimensions of shapes; and manipulated cubes on grid paper to create shapes having the same area and perimeter. ×
How many hotels and restaurants in the UK can boast of having a patisserie? The answer is not many. There is clearly not a tradition for it in this country – unlike in Europe. But then again, maybe it’s quality and not quantity that counts.The Homage Patisserie at the five-star Waldorf Hilton Hotel in London, is set in a room full of sumptuous rich fabrics, period furniture and restored Waring and Gillow wood panelling (the cabinet-makers to Queen Victoria). The centrepiece is a large ’jewel box’ – a glass counter full of fine pastries and cakes.No wonder head pastry chef Colin Bennett knows how lucky he is. “Not many hotels or restaurants have their own patisserie, so it’s like the cherry on the cake for me,” he says. “I know it’s not ’mine’, but it feels like my own room.”european influenceThe patisserie opened about two years ago, following a £35 million refurbishment of the hotel. The new ’room’, bar and Grand Salon were all designed to pay homage to the grand cafés of Europe.It was also about the same time that Bennett started his employment there. He had already worked as head pastry chef for five years at top hotels and restaurants in London. But this was different. “I’ve been given carte blanche to do what I want, which is great,” he says. “As long as I’m making money, I’m left alone.”Lined up in the glass counter are eight of his recipes. Each one is made fresh daily, in batches of up to 40, by his team of four; Bennett prefers to make small frequent runs, rather than cook big batches.He changes the menu every season, getting inspiration from seasonal fruit and nuts and any new products on the market. He also comes up with new ideas on how to cook the pastries, as well as their presentation, colour and shape.”I am always trying to source moulds,” he says. “I look through supplier catalogues, but they are so difficult to get in England. I have to go to Paris to get them or pick them up on my travels.”On display in the cabinet, when British Baker visited the patisserie, was an array of golden colour to reflect the shades of autumn. The pastries include a Pear and Almond Financier, which he made by putting a skewer through the pear and sitting it on top of a square mould. When the frangipane, which was already inside the mould, cooks, it rises and sets around the bottom of the pear. The skewer is then taken out.For the White Chocolate and Black Cherry Diplomat, instead of making a normal pastry cream, he substituted parts of the milk with purée to make a flavoured pastry, then added layers of sponge and poached cherries.There is also a Classic Round Strawberry Tartlet on the menu, as well as a Chocolate and Hazelnut Truffle, a Viennese Sachertorte with a chocolate spiral, and the popular Raspberry Crème Brûlée that has been cooked in a square mould. For his Passion Fruit Bavarois and Cocoa Nougatine, he used a spray gun to make a chocolatey crust on top.Bennett likes to keep the flavours simple. As he admits: “I am not into fusion food at all. I think my Pink Grapefruit and Basil Tartlet is as far as I will go.”But he is not afraid to experiment with new products on the market. These can be from microbiological foods – to enhance the flavour of, for example, ice-cream or crème fraîche – to using albumen powder as an egg substitute or adding a compound to a fruit purée, which forms into a skin that can be rolled out and made into shapes. He is also keen to use some of the vast array of food colourings that are now available. “These products are groundbreaking,” he says, “but I only use them for certain things. There is no getting away from traditional ingredients and skill.”traditional ingredientsBennett uses a couple of key suppliers to source good quality traditional ingredients and he orders a “good staple” French flour for his pastries. The products are not organic, as that can “easily double or treble the price”, says Bennett, and the pastries already cost up to £4 each.There are deliveries every day, although the larder is not overstocked. “We don’t get bulk loads of ingredients and leave them sitting around for ages.” He also has bread delivered every day – from wholegrain and white to carrot bread. He would like to bake bread on-site, but admits: “We have a very small kitchen. It’s something we are looking into, but at the moment it’s not feasible.”As well as the patisserie, which is open from 9am to 11pm, Bennett and his small team provide for up to 120 covers for afternoon tea. This includes a selection of sandwiches, scones, tartlets and other specialities. It costs £19.50. The hotel also caters to about 100 covers for the restaurant every day for lunch and dinner as well as handling covers for room service, the executive lounge, conferences and banquets and orders for about 10 celebration cakes a day. Special dietary requests, such as allergies to nuts and wheat, are included.The 300-room hotel is situated in the heart of London’s theatreland and, during its 100 years, it has hosted many opening night parties and film premieres – usually held in the ballroom. These have attracted many stars, including Elizabeth Taylor, Sir Laurence Olivier, Vivien Leigh, Dame Judi Dench, Piers Brosnan and Princess Anne. In recent months, Bennett supplied products for about 250 people who attended the opening night party of the Sinatra show.In his kitchen, which is a small room off the main kitchen area, he uses new “top quality” equipment, installed as part of the refurbishment. He also uses an electric oven but hopes to get a deck oven in due course.A lot of planning and preparation goes into running such an operation. Bennett works closely with the executive chef and the food and beverage department. He also plans his menus well in advance. “After I’ve put a menu on for a season, I am already starting on the next,” he says.Preparation for the festive season begins in August. This includes making 1,000 individual-sized Christmas puddings, packed with traditional fruits and spices and made, he says, to “grandma’s recipe”. Both his grandmothers and his mother were influential in sparking his interest in cooking and baking when Bennett was a boy.As he explains: “They were very good cooks. My grandma was more a Women’s Institute cook, who used all the old recipes. In school holidays, we used to spend hours making bread and cakes, such as simnel cake. We also made jams together and bottled fruit. On the other side of the family, my nan was a commercial cook. She used to run a kitchen in Crawley, Sussex.”Bennett works incredibly hard – an attribute he puts down to his father: “He instilled a work ethic in me when I was young.” He starts at 8am and he finishes sometimes at 9pm, depending on evening events held in the hotel.But one of the best parts of the job, he says, is teaching his trainees. He prefers to work with a young, relatively inexperienced team, whom he can bring up to the exacting standards required. They also go on one day a week release to college.”I’m very lucky, as they’re keen and want to learn. I enjoy watching them thrive and grow. But it also keeps me on my toes. I teach them new processes and explain the scientific aspect of it. But I have to check everything.”While this adds to the pressure on Bennett to deliver top-quality products every day, he alleviates it by keeping the atmosphere in the kitchen as relaxed as possible. “It’s very relaxed here, which breeds learning,” he says. “It’s a hard job, but if you’ve spent your day creating something new, there’s nothing better in life than that.” n
West London business The Polish Bakery has been crowned Business of the Year at the West London Business AwardsThe bakery scooped the top prize at the awards ceremony, which was held at Wembley Stadium and attended by more than 350 guests.Agnes Gabriel-Damaz, managing director of The Polish Bakery, collected the award from former Blue Peter presenter Konnie Huq, who hosted the ceremony.Damaz told British Baker that it was fantastic to win the award and she was proud the judges had recognised the bakery’s efforts.“Through this award, we will be able to reach a wider public and it gives us a boost for the future of the company,” she said. “We have been based in Park Royal from the beginning and have built a business here using only natural sourdough in our breads and no preservatives – something which was unknown in the UK at the time.“We have been slowly expanding ever since we opened our doors for the first time and, through this recognition, we hope to develop more products and are able to supply to more retailers.”The Polish Bakery started in 2003 with just a small unit and oven. It now supplies products to major retailers including Waitrose and Tesco.
Real Good Food chief executive Hugh Cawley has said the business will look back on the last financial year with “little pride or satisfaction”.The business has today (28 September) reported a £23.2m operating a loss in the year to 31 March 2018, compared to a £5.6m loss the year before. However, revenue increased by 20%, from £107.7m to £129.8m.As previously predicted by Real Good Food (RGF) adjusted EBITDA fell, from a profit of £1.4m to a loss of £2.6m.The results follow a troubled period for the business including the exit of founder and executive chairman Pieter Totté, and the announcement it would be improving its corporate governance and reporting after admitting standards had been below those investors “might reasonably expect”.RGF issued a series of profit warnings since then, and bosses have looked to turn the business around by raising funding and selling off parts including Garrett Ingredients and Haydens Bakery. RGF still owns cake decorating business Renshaw, Chantilly Patisserie and Brighter Foods.“A simple, clear objective and a turnaround strategy has been articulated and is well under way, focusing on core assets,” stated the results.“Losses reflect the recognition of asset values and historic disruption caused by an intense period of ambitious investment, which led to an inflated overhead base. Profitability was also affected by rising raw material costs and increased competition, exacerbating the impact of poor financial control of central costs.”Changes to the business included the appointment of Hugh Cawley as CEO in January this year, and the business said £2.8m has been taken out of annualised central costs since new management took control.“New management and a refreshed board have brought rigour to corporate governance, accounting practices and commercial discipline over the period,” said RGF.“The company is now properly financed for the longer term, providing a platform to maximise earnings while also looking to optimise shareholder value, including, where appropriate, through managed disposals of constituent businesses.”Cawley said last year was one “which we will look back on with little pride or satisfaction”.“However, since the start of 2018, we have begun to take many of the remedial actions to turn around performance, continuing these steps beyond the financial year end.”He added that the business was seeing the benefits of eliminating bank debt, reduced costs and a greater focus on its continuing businesses.”At the moment, underlying trading is in line with our modest expectations for the year, although the Christmas trading period remains a critically important one for Renshaw especially. “Overall, the performance of, and prospects for, what is now a smaller and more focused group, have improved considerably.”
The Disco Biscuits are getting ready to bring their annual City Bisco run to Coney Island next weekend (Saturday, August 20th). With two shows scheduled at Irving Plaza on Thursday and Friday serving as the precursor to the full-day event at the newly opened Ford Amphitheater at Coney Island Boardwalk, the weekend is chalking up to have people, quite literally, “Sweating Bullets”. It has been one hot summer thus far for the Biscuits, as the band is coming off the heels of their most successful Camp Bisco to date, just last month.The Disco Biscuits Are Re-Releasing Their Debut Album ‘Encephalous Crime’ On VinylWhile the event has taken place in Philadelphia the last several years, it would seem that bringing the event to what has been fondly known as “America’s Playground” since the early part of the 20th century, is apropos. The group has had a love affair with New York over the course of their career, considering this is where bassist Marc Brownstein‘s roots are grounded, but it goes beyond that. The revitalization of Coney Island over the last decade goes hand-in-hand with the resurgence the Biscuits themselves have experienced. The group has recently played some of the best shows of their career, proving that they are focused to keep this thing we fondly call Bisco alive and well for many years to come.What could be better than riding the actual Cyclone and then the Biscuits raging their very own “Cyclone”? How about enjoying a Nathan’s Famous Hot Dog paired with a Biscuits Famous “House Dog”? You see the theme we’re going with here? Good. Long story short, this is going to be a straight “Spectacle” for the masses to enjoy. And if you want to make a full day out of it, there is really not better place to do that then Coney Island. Enjoy the beach, the amusement parks, arcade, get your friends to dress up like The Warriors or The Rogues, and get your ass to the party, because this is going to be one that you won’t want to miss!Purchase tickets to City Bisco on Saturday, 8/20 here, or scroll down to enter to win.The Disco Biscuits – Camp Bisco – Set III – 7/17/16, courtesy of UphoricTV:Set III: King of the World, Little Shimmy in a Conga Line > Cyclone > 35 min lightning delay > Cyclone > Basis for a Day4 > Tricycle > Basis for a Day5 > Little Shimmy in a Conga Line > Basis for a Day6 E: Story of the World 4 – peak > intro > beginning 5 – middle section 6 – end sectionEnter To Win A Pair Of VIP Passes: