Being vegan isnt just about what you ingest; what you put on counts, too. Kat Mendenhall, owner of vegan boutique, MendRT, has been reminded of this on several occasions.

At vegan-centric events, vegans regularly mistake the cruelty-free designers cowboy boots for leather. We were at a vegan event in Portland last fall, Mendenhall says. People came up, and they were like, What are you doing here? They cant tell the difference.

After selling her boots online for a few years, Mendenhall opened her brick-and-mortar vegan boutique last month at1130 Dragon, Suite 240C. (Itsin the same building as Laura Rathe Fine Art.)Inside, youll find everything from polyurethane purses to bath and body products like soap and lip balm made without animal products or animal testing.

My mission is to have high-end products in a place where vegans dont have to check the labels, Mendenhall says. Im a hat person. I always have to read the label, and it usually says wool.

Mendenhall, a Texas native, grew up around cattle ranching and has always loved cowboy boots. Seven years ago, she committed to a vegan diet for health reasons and quickly became passionate about it, leaving a 28-year career in sales management and taking a course at New York Citys Main Street Vegan Academy.

Mendenhall admits she would have worn cowboys boots to the academy had she not found herself stuck behind a cattle trailer while driving. I had seen it a million times before, she says. But this time, I made that connection, and then I learned about all the ill effects of the production of leather at the academy.

But she couldntgive up on cowboy boots, so she decided to learn how to make them animal friendly. Four years ago, a Google search for vegan cowboy boots produced no results. Inspired, she started creating boot designs. But it took considerable effort for Mendenhall to find a boot maker in Texas with an interest in producing a vegan cowboy boot. She contacted 25 different companies and five responded, mostly to advise her against pursuing the idea in an industry that some call a dying art.

Tomasso Arditti, an El Paso-based handmade boot purveyor, was interested, and they started working on the first prototype two years ago. Determining the right material was the greatest challenge. Mendenhall knew of European fabrics used for hats and shoes overseas but wanted something nationally sourced. She dismissed PVC material as a cheap alternative to leather and eventually decided on a specific texture of synthetic organic material with a polyurethane base.

Durable, pliable, and breathable as animal leather, Mendenhall calls it vegan leather. With prices below leather boots customized and handmade with similar high levels of craftsmanship, she hopes to appeal to customers who are not vegan. Sustainable, environment-friendly products are a better choice, Mendenhall says. But you dont have to sacrifice quality and luxury.

Read the rest here:

Get a Pair of Vegan Cowboy Boots in the Design District - D Magazine

Vegan activists from throughout the world come to say their beef to LAUSD.

Always with an appetite for dishing upsomething new for school meals, LA Unifieds school board unanimously approved a pilot program to test vegan options on their school menus.

At least one school in each of the seven regional districts will get their first taste of a non-animal-based school lunch, and the program is being prepared for this August. Vegan activists see interest across the country heating up for similar programs, and because its the second-largest school district in the nation, this could provide a raw recipe for similar programs to duplicate.

Yet even before the pilot program takes off, a few school board members seemed to sour on the idea, especially when it comes to milk, and expressed worry about how the program could slice into the budget. Board member Mnica Ratliff said she was lukewarm aboutsoy productsand didnt see that as a safe substitute for milk. And 76-year-old board member George McKenna said he likes drinking his cows milk no matter what the activists said to the board Tuesday night, as they spewedhorror stories of bovines having their calves taken away and being over-milked.

I like my milk and Im not going to stop drinking it daily no matter what you tell me, said McKenna, who poured over the vegan-friendly recipes that the activists presented to the boardfor the district to add to their menu. There are people who dont care at all what you care about, and its probably a majority.

The resolution was cooked up by school board President Steve Zimmer, a self-avowed vegetarian, who said he was careful not to foist his eating habits on others but wants to beef up healthy options for students.

Im not trying to make everyone vegan, but there is a growing demand for this, and once again our district could lead when it comes to nutrition for our children, Zimmer said.

Zimmer championed a resolution last month that trashed some school fundraisers involving fast-food restaurants, and the district became the largest in the country to use only antibiotic- and hormone-free chicken.The district also stirred up a plan to return to flavored milkwhichcould stop waste and save money;it has adopted a voluntary Meatless Monday option at schools, and itholds contests with student chefs to whipup palatable and low-costmeals.

Our breakfast in the classroom program has the highest participation anywhere in the nation, and we have the statistics that may soon show that we have the highest level of supper and lunch participation in the nation, Zimmer gushed. What our kids eat matters.

It will take a bite out of the budget in the long term, especially since soy milk, for example, costs 40 cents a carton more than regular dairy milk, warned Joseph K. Vaughn, the director of the school districts Food Services Division. Vaughn, who is taskedwith hatching the vegan plan within 90 days, said he hoped to launchthe pilot program small. He is looking for schools that are enthusiastic about participating. And he noted that the federal government wont allow him to substitute water or juice to replace milk for every student.

Milking more cheers from the 100-plus activists, Zimmer condemned the dairy lobbyists. The dairy lobby is strong, we cant even get water in our schools. Zimmer also recalled, There was a time when we banned soda and that was viewed as radical and we had to fight the beverage interests at the time.

Leading the large herd of cheering vegan supporters was Lila Copeland, 15, from Paul Revere Middle School, who started the Healthy Freedom campaign. She was thrilled after the school board vote, carrying a sign that said Give Peas a Chance and said, We will not stop until we have a full vegan campaign. There are a half-million children in their care, and they have the right to choose foods that wont make them sick.

The last time Lila came to the school board she broughtBaywatch actress Pamela Anderson, who wasnt there for Tuesdays vote but sent her regards from France, where she now lives.

But there were plenty of other vegan celebrities such as three-time world record-breaking vegan marathoner Fiona Louise Oakes who flew in from England, vegan chef and restauranteur Babette Davis, social media starTim VeganFatKid Moore,author and health expert Neal Barnard,and Cedars-Sinai doctorJay Gordon.

Zimmer also presented a letter from a coalition of local clergy asking to support his resolution.

I think its an academic issue because when our kids are healthier they can focus better and achieve the way we know our students can achieve, Zimmer said.

Student board member Karen Calderon said her vegan friends celebrated the resolution, and she read a letter from a friend who said, The only thing I could ever eat at the school cafeteria was having a yogurt, and that isnt vegan. We welcome this finally.

Excerpt from:

LAUSD serves up a taste of vegan menu options after a healthy debate - LA School Report

Cashews have changed the game for vegan cheeses. They add a creamy, decadent flavor that cookbook authors and chefs have adopted in almost every new recipe I come across.

Vegan brands like Miyokos Kitchen offer up artisanal flavors like Mt. Vesuvius Black Ash and Aged English Smoked Farmhouse as cashew-based options.

Unfortunately, if you have a sensitive gut or suffer from irritable bowel syndrome you may have a hard time digesting these nuts. Those who cant tolerate cashews are often sensitive to FODMAPs sugars and fibers that arent digested by the small intestines. (If you find you also have a problem with onions and garlic, low-FODMAP options might be worth a try.)

My other irritation with cashews is they have to be soaked sometimes up to two hours before they can blend into a cheese sauce.

Extensive prep time is fine on a Saturday afternoon but not on nights when both my husband and I work late. Or, lets be honest, when Ive decided were having nachos for dinner and I forgot to soak the nuts in the first place.

Thankfully, there are nut-free recipes out there that are simple, healthy and delicious. Americas Test Kitchen the Emmy-award winning cooking show includes a nacho cheese recipe in its new book, Vegan for Everybody (Americas Test Kitchen, $29.95).

I was dubious when I looked at the ingredients alongside the picture in the book. I thought there was no way a mixture that blended boiled potatoes and carrots along with vinegar and nutritional yeast would come out anything like nacho cheese. Plus, the vinegar sounded gross.

I was completely wrong. The sauce came out smooth, tangy and with an unmistakable nacho cheese flavor and texture. Processing the potatoes released starch that gave it a gluey, stretchy consistency. Sauteed adobo peppers and onions added a Tex-Mex kick.

Use it as a chip dip or a topping on your taco salad. Reheat on the stovetop, or microwave in 30-second spurts, adding water when needed.

If youre in the mood for a mac-and-cheese style topping, check out the velvety cheez sauce in Vegan Vittles, by Jo Stepaniak (Book Publishing Co., $19.95).

I got the original version of this cookbook in 2000 my first year as a vegan. I remember flipping through the pages on multiple trips to the college bookstore, trying to justify the $13 purchase on my 19-year-old budget.

This is still my go-to topping for macaroni almost 20 years later. Like the nacho recipe, it has a potato and carrot base that you blend after boiling. But this one adds firm silken tofu and lemon sauce to give it a creamier texture.

Be cautious when blending the potato, carrot and water mixture in both recipes. If the liquid is still hot, it can force the lid on the blender or food processor to pop open. I know this from experience. If you want to blend while the ingredients are still hot, only fill up the container halfway.

For a tangy salad topper or sandwich filling, try the Greek tofu feta recipe in Stepaniaks latest book, Low-FODMAP and Vegan (Book Publishing Co., $17.95).

The brine which mixes apple cider vinegar, water, miso and oregano takes about 3 minutes to make. Cut some extra-firm tofu into cubes and let it soak overnight. I ate the cubes solo, but crumble and toss on top of pasta to get a more realistic feta feel.

NACHO DIP

Prep: 25 minutes

Cook: 5 minutes

Makes: 2 cups

From Vegan for Everybody, by Americas Test Kitchen, which suggests serving with corn chips or crudites. To rewarm cooled nacho dip, microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed, or rewarm on the stovetop, whisking occasionally and thinning with water as needed.

12 ounces russet potatoes, peeled, cut into 1-inch pieces

1 small carrot, peeled, cut into 1/2-inch pieces (1/3 cup)

3 tablespoons vegetable oil

1 1/2 tablespoons nutritional yeast

1 1/2 teaspoons distilled white vinegar

2 teaspoons salt

1/3 cup finely chopped onion

1/3 cup minced poblano chile

1 garlic clove, minced

1/2 teaspoon minced canned chipotle chile in adobo sauce

1/8 teaspoon ground cumin

1/8 teaspoon mustard powder

1. Bring 2 quarts water to a boil in a medium saucepan over high heat. Add potatoes and carrot, and cook until tender, about 12 minutes; drain in a colander.

2. Combine cooked vegetables, 1/3 cup water, 2 tablespoons oil, nutritional yeast, vinegar and salt in a blender. Pulse until chopped and combined, about 10 pulses, stopping to scrape down sides of blender jar as needed. Process mixture on high speed until very smooth, about 2 minutes.

3. Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano, and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin and mustard; cook until fragrant, about 30 seconds; remove from heat.

4. Stir potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.

Nutrition information per tablespoon: 25 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 3 g carbohydrates, 0 g sugar, 0 g protein, 208 mg sodium, 0 g fiber

GREEK TOFU FETA

Prep: 20 minutes

Brine: 24 hours

Makes: 4 servings

From Jo Stepaniaks latest book, Low-FODMAP and Vegan: What to Eat When You Cant Eat Anything.

1/2 cup water

1/2 cup cider vinegar

1/4 cup freshly squeezed lemon juice

2 tablespoons light miso

1 tablespoon dried oregano

1 tablespoon garlic-infused olive oil

1 teaspoon sea salt

12 ounces superfirm or extra-firm tofu pressed and cubed

1. For the brine, put the water, vinegar, lemon juice, miso, oregano, oil and salt in a large bowl, and whisk until well combined and the miso is fully incorporated. Add the tofu and gently toss, using your hands, until each piece is well coated with the brine. Take care not to break the cubes.

2. Transfer the tofu and brine to a glass storage container, cover and refrigerate for 24-48 hours before using. If all the cubes arent submerged in the brine, gently tilt the container every few hours to ensure all pieces stay well coated. Store the tofu feta in the brine in a sealed container in the refrigerator.

Nutrition information per serving: 76 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g sugar, 9 g protein, 184 mg sodium, 1 g fiber

VELVETY CHEEZ SAUCE

Prep: 25 minutes

Cook: 12-15 minutes

Makes: 2 1/2 cups

From Vegan Vittles, by Jo Stepaniak. Pour this velvety, cheddar-style sauce over vegetables, pasta, rice or toast points.

1 medium potato, peeled, coarsely chopped

3/4 cup water

1/2 cup chopped carrot

1/2 cup chopped onion

3/4 cup mashed silken tofu

1/2 cup nutritional yeast flakes

1 tablespoon freshly squeezed lemon juice

1 teaspoon salt

1/4 teaspoon garlic powder

1. Put the potato, water, carrot and onion in a medium saucepan, and bring to a boil. Decrease the heat to medium, cover and cook, stirring once or twice, until the vegetables are tender, about 10 minutes.

2. Transfer the vegetables and the cooking liquid to a blender. Add the remaining ingredients, and process until completely smooth. Depending on the size of your blender, this may need to be done in several batches.

3. Rinse out the saucepan, and pour the blended mixture into it. Warm over low heat, stirring frequently, until the sauce is hot. Stored in a covered container in the refrigerator; leftover sauce will keep for about 3 days.

Nutrition information per tablespoon: 14 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 0 g sugar, 1 g protein, 61 mg sodium, 1 g fiber

Excerpt from:

Love vegan cheese but can't eat cashews? Nut-free recipes come to... - MyAJC

Photos by Asia Morris.

Rainbow Juices co-founders Dawna Base and Chrissy Cox are changing perceptions of what a plant-based diet can be through Under the Sun, Long Beachs first raw vegan food eatery. Whether you subscribe to a vegan, vegetarian, raw food or ravenously carnivorous lifestyle, the pairs creative take on preparing satisfyingly healthy meals for everyone has been the talk of the town since their soft opening in late April.

Take the Spicy Papaya Roll (pictured below) as an example. The papaya mimics the texture of fish meat, and also provides a subtly sweet and sometimes tangy flavor. To focus on both the flavor and texture may seem like a no-brainer to any chef, raw vegan or not, however, the pairs extensive experience trying out other raw vegan food restaurants has not always been up to par, ultimately giving them the confidence to try out their own culinary venture.

I can see a photo of a veggie roll and know that doesnt have any flavor, nothing in there is seasoned, but [for] some people thats enough for them, but thats not enough for me, said Base. Its not ever going to be enough for me for my food to just be decent.

Its also a little technical to try to make something we dont want to taste like meat, because its not meat, but we want people to have an experience of being fulfilled and full and like its not just a bunch of lettuce on a plate, Cox added.

The Celestial Rose smoothie.

From the bread, to the pates, to the kale chips, to the cheese everything is made inhouse and nothing is prepared over 118 degrees, in order to keep every nutrient possible within the food. Its a similar concept to their first business, serving cold-pressed, nutrient-rich juice, as opposed to using a more common and heat-producing method which doesnt retain as many nutrients within the produce-turned liquid. At Under the Sun, the food youre eating is still very much alive.

Everything takes a lot of time and care, Cox said. Its holding it to the highest standard. Its selfless and selfish, we want all the people around us to feel good and its nice to be around people that feel good.

The LBC Sandwich and the Tu-Nah Wrap.

Its certainly not inexpensive to maintain a raw food diet, especially if youre paying experts to prepare your meals every day. Ordering the LBC Sandwich and a Solstice supercharged smoothie will cost you about $25. However, obtaining the best quality, organic, local and regional ingredients, and not to mention, when everything is hand crafted to the enth degree onsite, like how Under the Sun does it, your meal ought not to be cheap. Comfortingly, its an investment in your health and well being, and a delicious one at that.

We have hard times that we have to live with a lot more stress [...] on our bodies that we dont even realize, Cox said. We need the most vital medicines to protect us and thats the super foods. And you get more nutrients in a smaller dose, you get some help with your cells and you get some energy and the flavor is there and all that vibrancy tells you how potent the food is.

In the near future, the two look forward to having Under the Sun be a place of education, where demos will be held, such as simple culturing and smoothie-making classes, said Cox. And as far as the empty shelves you see to your right when entering, those will soon be filled with health-minded products from local makers and business owners (those interested should contact the owners).

[...]I want people that arent vegan or vegetarian or raw foodist or whatever to still feel like they want to come here and eat the food, said Base. I dont want people to [think that] vegan food tastes basic. Thats not what were about. I want to get it out there that its another type of cuisine, its just Italian food, or theres Mexican food or theres raw food. Its another type of cuisine, and I want people to realize that they can try it and not have to be vegan.

Under the Sun is now open Tuesday through Saturday from 11:00AM to 7:00PM. For more information on the grand opening celebration, set for May 28, visit the event page here.

Under the Sun is located at 244 East 3rd Street.

Here is the original post:

Under the Sun Cafe Makes Raw Vegan Food Taste Good, and Not Just for Vegans - Long Beach Post

ALFRED - The Cancer Care Center of York County will offer a free sun-damage analysis clinic at Parsons Memorial Library this Tuesday, May 16, from 11 a.m. to noon.

Representatives from the center will use a blight-light machine to measure the effects the sun has had on your face.

Information about preventing skin cancer will be available.

The library is located at 27 Saco Road.

For more information, call 324-2001

GOODALL LIBRARY

Goodall Library is located at 952 Main Street and can be reached at 324-4714. Visit the library online at http://www.lbgoodall.org.

Goodall Library will continue itsMeditation Seriesin May and June.Whether youre a beginner or looking to deepen your practice, head to the library for one (ormore) of the classes in this series, led by Cindy Simon, M.A., NCC, RMT.Relieve anxiety, anger and depression by learning to live in the present moment.Enjoy deep stillness and quiet and rid your mind of negative chatter. Live withmore acceptance, letting go, happiness, and gratitude.Classes will be held on Mondays, May 15 and June 19, from 4 to 5 p.m.

Coloring Calm, Goodall Librarys coloring workshop,will continue on Mondays, May 22 and June 26, from 6 to 7:30 p.m. in the library'sCommunity Room. Coloring sheets and supplies will be provided (or you canbring your own). Color in a relaxing group setting with music and refreshmentsprovided. Adult coloring, a focused and meditative activity, has been shown tohave many positive benefits, mental and physical.

Marianne OConnor, the author of"Haunted Hikes of New Hampshire,"will give a presentation at Goodall Library on Tuesday, May 23, at 6 p.m.OConnor shares more than trail mix withher readers as she recounts the ghost stories, legends and lore associated with some of New Hampshire'spremier hiking trails. Her one-hour presentation will be full of spooky surprises her Powerpoint program will highlight unusual ghost tales and will cover geological andhistorical events. Haunted locations are scattered throughout the state next door and featurelegends such as Devils Den in New Durham, Chief Chocorua in Tamworth, Sasquatch ofOssipee, the Bomber Plane in Woodstock, and a murder mystery involving Bette Davis inFranconia. O'Connoris a professional educator and has presented her program to various libraries,schools and local organizations throughout New England. Her book has been featured on "NH Chronicle," "Windows to the Wild," NH NPR and other local programs.

Plunk will meet funk when musicianPeter Mezoian will perform on the banjo during a special showat Goodall Library on Tuesday, May 30, at 6:30 p.m. The roots of the banjo are in American popular and jazz musicfrom the early 1900s, but, unlike many banjoists, Mezoian decided thatthose syncopated, infectious rhythms and melodies could transfer to other genresand generations of musicwhere Cole Porter crosses Paul Simon and Broadwayintersects with the Beatles, and where the Roaring '20s catch up with thepsychedelic '60s.This funny and engaging performer will keep you wondering what he will playnext. Mezoian has spent years taking the banjo across the world as a feature act ontheater and nightclub stages in America, England, and Japan, at music festivals and on more than 50 different cruise ships. He'sjust your typical native Maine, Steve Martin-influenced, donut-eating,espresso-drinking, half-Armenian, half-Greek, four-string banjoist.

Romp & Rhyme: Baby & Toddler Timeis held at Goodall Library on Tuesday mornings at 10:30 a.m. This program, for children ages 3 and younger, lasts 30 minutes and is filled with music, movement, fun, rhymes and books.

Creative Chaos Story Time For Pre-schoolersis offered at Goodall Library for children ages 3 through 6 on Thursday mornings at 11 a.m. This 45-minute program involves stories, crafts, fun and an occasional surprise.

Goodall Library offersfree passesto the Portland Museum of Art, Strawbery Banke in Portsmouth, New Hampshire, the Ogunquit Museum of American Art and the Seashore Trolley Museum in Kennebunkport. Stop in and start enjoying the benefits of becoming a member of the library.

SPRINGVALE PUBLIC

Springvale Public Library is located at 443 Main Street. For more information, call 324-4624, send an email to spl@springvalelibrary.org, or visit online at http://www.springvalelibrary.org.

Story timesare held at Springvale Public Library for children ages 3 through 6 every Monday at 10 a.m. Baby Rhyme Time, for children under the age of 3, is held at the library on Thursdays at 10 a.m.

PARSONS MEMORIAL

Parsons Memorial Library is located at 27 Saco Road in Alfred. It can be reached at 324-2001 or alflib@roadrunner.com. Hours are from 3 to 8 p.m. on Mondays and Wednesdays, from 10 a.m. to 3 p.m. on Tuesdays and Saturdays, and from 11 a.m. to 4 p.m. on Sundays.

E-Booksare available at the Parsons Memorial Library.The library has three Kindle e-readers with a total of 22 titles on each. Contact the library for the full list.

Parsons Memorial Library hosts aLego Clubfor children ages 4 through 12 on Mondays from 3 to 5 p.m. The Legos are supplied. Donations of additional Legos would be appreciated.

The Friends of Parsons Memorial Library are having anongoing book salein the Reading Room. Hardcovers cost $2; paperbacks, $1. You can fill a PML tote bag with books for $12. All proceeds support the librarys programs.

Preschool Story Timesare held at the library with Miss Karen on Tuesdays at 10 a.m.

TheGames Clubmeets at Parsons Memorial Library on Wednesdays at 1 p.m.

Parsons Memorial Library tote bagsare now available for $8 apiece. Proceeds go toward expanding library collections.

Discount passesto the Portland Childrens Museum are available at the library year round.

ACTON PUBLIC LIBRARY

Acton Public Library is located at 35 H Road in Acton and is open from 11 a.m. to 4 p.m. on Tuesdays, from 9 a.m. to 2 p.m. on Wednesdays, from 4 to 7 p.m. on Thursdays, from 9 a.m. to 2 p.m. on Fridays, and from 9 a.m. to noon on the second and third Saturdays of the month.

Acton Public Library is now offering aStory & Activity Hourfrom 10 to 11 a.m. on Fridays with two volunteers leading the fun. Parents and caregivers and their children, ages preschool and younger, are welcome to attend and listen to a story, participate in finger-play and movement activities and make light crafts. The library will also have "community celebrities" lined-up to attend once a month and share their talents.

More:

Parsons Memorial to host skin-screening clinic - Foster's Daily Democrat

The Kaleidoscope programme helps children relax, visualise and express themselves. Photograph: Alamy

There is a crisis in mental health for young people. Services are operating in silos and they are not working for over-tested, overstressed young people. Much emphasis has been placed on teenagers with low self-esteem, with behavioural and emotional issues and how we can support them.

At Water Hall primary school in Milton Keynes, we believe in the need to identify and address these issues early to be able to implement intervention strategies as soon as possible.

Taking action early enables vulnerable children to rebuild their self-esteem and take responsibility for their emotions, behaviour and learning. The outcome will be that they re-engage with education, perform well and are confident and happy young people.

Water Hall primary serves the Lakes Estate in Bletchley, a disadvantaged area where external issues regularly affect childrens mental and emotional wellbeing. The school has used the Kaleidoscope programme for eight years. The support system enables children to forget the things worrying them at home or elsewhere when they are in school.

Seven different stages make up a Kaleidoscope session: relax, visualise, express, move, build, explore and affirm. A designated room is used for sessions for either small groups or one-to-one sessions. Interventions last six to eight weeks.

The programme is used in all classes every day. Each morning starts with a session enabling children to be in the right frame of mind to learn. Lights are low, relaxing music is played and children are taught various calming techniques that they can use anywhere.

Kaleidoscope has had an amazing impact on the childrens emotional and mental wellbeing and their learning. Exclusions have fallen, attendance and behaviour has improved, children have taken responsibility for their learning and results have shot up. Kaleidoscope works, it gives children the tools to enable them to raise their self-esteem, with the accompanying improved outcomes for the school.

Our work proves that unless the child is in the right place emotionally and mentally, learning will not take place, however good the teaching and leadership in the school.

Tony Draper is headteacher of Water Hall primary, chief executive officer of Lakes Academies Trust, and the immediate past president of the school leaders union, the National Association of Head Teachers.

Read more:

Children need to be in the right mental state to learn effectively - The Guardian

The DJ/remixer opens for country star Jason Aldean at The Dunk.

Dee Jay Silver grew up listening to his father singing country and gospel music and he is firmlyentrenched in the country music scene, but he doesnt like limitations.

I feel sorry for anyone who only listens to one kind of music, says Silver in a phone call fromhis Nashville home, where he was relaxing with his infant son on a break from touring withcountry star Jason Aldean. If you tune in on Spotify or whatever, I dont think youd find oneperson who only has the same type of music in their lists.

Variety, he stresses, is the key to musical enjoyment. As a DJ/remixer for more than 15 years, hehas etched a reputation for joining some of the most unlikely pieces of music together.

When I hear a song, I hear two or three different things, he says. I look for things that willmatch and then try mixing and blending one piece into another.

An example is his blend of Locashs Ring on Every Finger and Justin TimberlakesSenorita, which he found connected because of drum segments that roll together nicely.

He eschews the term mashing, preferring terms like blending when talking about thecombinations he creates, which he also showcases on a weekly syndicated radio show,The Country Club with Dee Jay Silver. Popular combinations have included Walk This Wayby Run-D.M.C. and Alabamas If Youre Gonna Play in Texas, and Tipsy by rapper J-Kwonand Dust on the Bottle by David Lee Murphy. The latter, which he calls the oddest blend hescreated, Works every night.

By working, Silver means the songs get the audience on their feet, dancing and having a goodtime. Its his job to entertain and warm up the crowd for Aldean, but he also sees himself assomewhat of an ambassador for country music.

This opens up the circle of peoples music. Music of all genres have a stereotype and countrymusic is no different, he says, remembering how a middle-aged man approached him after ashow to thank him for getting him to experience new music. He said hed never heard of any ofthe songs on my Spotify list, but that his whole world had opened up as a result. Thats the bestcompliment!

It hasnt always been easy, though. While he started DJ-ing in college, Silver says people wereconfused as to what he wanted to do when he went to work in the industry.

They said, You want to do what? I told them this opens the country genre up to more peopleand makes the fan base younger, he says. The best piece of advice I got was when someoneasked me, How are you different from the other guy? The answer is I play music in ways noone had ever heard before.

Silvers latest venture, the compilation called Made to Do is a Top 40-style group of songs, buthes already looking ahead to the next project in which he says every song will represent adifferent musical genre.

I play everything every genre of music I can possibly put down! he says, addingthoughtfully, well, not mumble rap, and I cant get into the screamo stuff!

Susan McDonald is a regular contributor to The Providence Journal. She can be reached at Sewsoo1@verizon.net.

If you go...

What: Dee Jay Silver opens for Jason Aldeans They DontKnow tour. The show also features Chris Young and Kane Brown

When: 7:30 p.m. Thursday, May 18

Where:Dunkin' Donuts Center, 1 LaSalle Square, Providence

Tickets: $33.25-$73.25

Information: dunkindonutscenter.com

Visit link:

Dee Jay Silver spins new take on country - The Providence Journal

Although this column typically features local musicians, we occasionally like to highlight the venues who hire those musicians. The owners of the Gulf Stream Bar & Grille, which is new on the island, believe that live music is an integral part of their vibe, and the results so far have been impressive.

When friends Reada Evans, Michael Sullie Sullivan and Joe Murphy bought the old Melville Grill last year, they knew the type of feel they wanted for their new restaurant. I wanted to create the kind of place where Id like to hang out. And Lord knows, Im here all the time, Evans said, laughing.

What makes Gulf Stream Bar & Grille unique? Were bringing the flavors [in the food] of the gulf stream with a New England twist, Murphy said. And were featuring local musicians who can contribute to a relaxed and casual vibe, without being overbearing.

True to their word, these restaurateurs have booked some of the islands top musicians, who they will be featuring four nights a week in spring and summer. On Thursdays through Sundays, you can enjoy a meal or a cocktail in the casual dining room or on the spacious deck, all while taking in the sunset. Our whole place is dedicated to sunsets, Evans said.

Live music is offered on Thursdays, Fridays, and Saturdays, from 6 to 9 p.m., and on Sundays, from 2 to 6 p.m. There will be live jazz on Thursday nights, beginning in late May. Were taking classic New Orleans dishes and pairing them with some great jazz, Evans said.

I have had the opportunity to hear music at this venue, and I found it to be wonderful. If their goal is to create a casual and relaxing experience, consider it mission accomplished.

Murphy summed it up best: Music enhances the dining experience.

For more information, visit gulfstreambar.com.

TO Go:

WHEN:Thursday, Friday, Saturday 6-9 p.m.; Sunday, 2-6 p.m. WHERE: Gulf Stream Bar & Grille 1 Lagoon Road, Portsmouth

Mark Gorman is a retired high school guidance counselor and guitarist-vocalist who performs locally each week.

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SPOTLIGHT on Music - Newport This Week

Savannah, Georgia's Triathalon are a band made of a handful of varying characteristics and sounds. One may say they're the ultimate chillout group, with softly sang vocals and low-tempered drums. Some might brand them as simply "indie rock," lumping them into a category broad enough to cover every spectrum of influence they've shown. Whatever they're considered, it's apparent these guys toss their music through a filter of haze, as all of their work sounds dreamlike, relaxing and at times, groovily sexy.

Their impressive four-track EP Cold Shower released back in September, holding descriptive tags as Motown, R&B/soul, soul and surf pop on their Bandcamp. Cold Shower shows the group's diverse range of inspiration, blending sounds of R&B with chillwave, indie rock, maybe echoes of Tame Impala and the hazy-like workings of Whitney. It works as both a solid introduction toTriathalon and a confident project the group can stand behind for years to come.

Today, we're premiering the music video for the first track off Cold Shower, "South Side". The video shows the group performing "South Side" through VHS-type visuals, that seem to go awry with blur and static. The video matches the band's aesthetic perfectly, giving one of their catchiest songs a solid visual aid.

Peep "South Side" up top and be sure to check out Cold Shower over at Triathalon's Bandcamp. Purchase the record over at Broken Circles.

Connect withTriathalon: Facebook | Bandcamp| Twitter

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Chill out with Triathalon's hazy music video for 'South Side' [Premiere] - EARMILK (blog)

Jammu: J&K that was growing completely organic foods till 1960s on Thursday started its first organic food Nimbark.

Finance Minister Dr Haseeb Drabu threw open the store at Channi Himmat and termed it a milestone in states gradual return to the great organic days.

The store that has more than 100 organic food items from rice to various spices is the initiative of Sarveshwar Overseas, the major player in the Basmati business with roots in Jammu and interests in most of the Northern region. He is the only major exporter from J&K to West including US and Europe.

It is just a small beginning, Rohit Gupta, the MD of the Sarveshwar told the inaugural gathering. My belief is that we can be Indias No 1 in organic produces.

The company, he said is pan-India but has a good presence in the exports. All our products are approved by the US and EU systems. I was so keen to see Dr Drabu inaugurating this initiative because he is the person who has promoted me throughout, Gupta said.

Terming the initiative as wonderful job, Drabu said he has seen two special qualities in Gupta. He has diversified within his area and is perhaps the only major who grows, processes, sells and exports, Drabu said, adding the integrated diversification is a great example, especially in J&K. Second he is keen to take his company to the stock market. Right now, he may not have been able to do it but I respect his aspiration to take his company to the Luxemburg exchange.

Drabu said the state government would do everything possible in facilitating businesses and industry without getting into the business. He appreciated Guptas efforts in working enormously in R S Pora, for which the state government had announced a Basmati village to help processing, branding and marketing. He said the village must offer adequate facilitation; R&D and other basics that will help the sector grow.

Finance Minister said that J&K would have to make a serious effort to get the naturally organic crops declared as formally organic. In my constituency there is a lace called Sangarwani, Drabu said. This belt has never used a fertilizer but still its products are not certified as organic because we have not followed the process.

Drabu made a special mention of the branding of product and said the Serveshwar has done its homework well by knowing why they have named the brand Nimbark. SP Gupta, Chairman of the group detailed the entire tale that is behind the name, which means the sun in the Neem tree.

A senior Sarveshwar official said they are growing most of the products for their store within the state, as few are being grown in neighbouring Himachal Pradesh. The company is also working with the farmers in Kashmir on Mushq-e-Budj, the fragrant rice that is being grown in in South and Central Kashmir.

It takes 250 chemical test in a span of three years to get organic certification for a product, the official said. This is because the massive use of fertilizers have made the land hugely poisonous.

The introduction of the fertilizers was started from Punjab, in Bathinda region, after the high yielding hybrid crops were introduced. Its overuse have led to massive cancer crisis in the belt as now a train that goes to Jaipur hospital is named as cancer train. The new research has found that certain birds using huge fertilizer induced grains are unable to create shell for their eggs, the official said. This poison is gradually becoming part of our body and threatening the very existence.

India is gradually emerging as a major organic crops producer even though the market within India is still small at around Rs 4000 crore. Kashmirs walnut and almonds are the major naturally organic fruits but lack adequate certification.

The rest is here:

Drabu throws open J&K's first organic food store - Business ... - Kashmir Observer