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Bread has been a dietary cornerstone for centuries, serving as a versatile and satisfying staple in various cultures worldwide. Rich in carbohydrates, it provides a quick source of energy, making it an essential component of many diets. From the artisanal loaves crafted by skilled bakers to the convenient sliced bread found in households globally, this simple yet versatile foodstuff plays a crucial role in our daily nutrition. Beyond its nutritional value, bread serves as a canvas for a myriad of flavours and textures. Whether paired with spreads, used as a vessel for sandwiches, or as a complement to hearty soups, its adaptability enhances the overall dining experience. Moreover, the process of bread-making has become a cherished tradition for many, fostering a sense of community and creativity. While the nutritional content varies across different types of bread, whole grain options offer additional benefits. Packed with fibre, vitamins, and minerals, whole grain bread contributes to digestive health and provides a more sustained release of energy. As dietary preferences evolve, the market has responded with an array of options, including gluten-free, sourdough, and ancient grain varieties, catering to diverse tastes and dietary needs. Despite its enduring popularity, misconceptions about bread's impact on health persist. Understanding the role of portion control and choosing whole, minimally processed options can help integrate bread into a balanced diet. As with any food, moderation and mindful choices are key to reaping the nutritional benefits while maintaining overall well-being. In conclusion, bread's role in our diet extends beyond mere sustenance—it embodies culture, tradition, and culinary creativity. By embracing a variety of options and incorporating bread mindfully into our meals, we can continue to enjoy this timeless and comforting food as an integral part of a healthy and balanced diet.

Engineers from UK universities have developed a new method of measuring temperature through the interaction of a soft and flexible ‘smart skin’ sensor with electromagnetic waves. The sensor developed by the team is made from a composite of carbon fibres and silicon rubber, and works without battery power or onboard processing. The flexible sensor’s ability to absorb and reflect radio-frequency (RF) signals varies with atmospheric heat or cold, enabling the sensing of temperature across a much greater range than other comparable devices. It can also withstand thousands of cycles of bending and stretching without losing its sensitivity to temperature. Temperature sensors are found in almost all electronic devices, and the global market for the technology is currently valued between $5-8bn. Typical temperature sensors, known as thermistors, work by changing resistance in response to changes in temperature. However, they are usually only capable of measuring over narrow ranges of temperature variation, meaning temperature sensors often rely on an array of different thermistors to cover a wide sensing range. The new soft, flexible temperature sensor, developed by a team led by researchers from the University of Glasgow, is capable of reading temperatures across a record-breaking range from 30°C to more than 200°C. This could make help make future wireless sensors cheaper and more sustainable, as fewer devices will now be required to cover the same temperature sensing range. In a paper published in the journal Nature Communications, the researchers show how used a 3D printer to mould the flexible material and integrated it into components like antennas, RFID labels, and resonators. Then they tested its ability to absorb radio-frequency (RF) radiation at different temperatures ranging up to 300°C. Dr Mahmoud Wagih, UK IC Research Fellow and Lecturer at the University of Glasgow, led the study. He said: “Sensors are the main interface between the analogue world and smart devices. To communicate real-world changes in measurements like temperature or humidity to wireless smart devices, those measurements first need to be digitised." “We designed a simple soft composite using common silicone and carbon fibres, which can be easily moulded into any shape. These skin-like substrates could be used to design antennas over large areas, which can then radiate signals that are highly sensitive to temperature changes." “Many researchers have used RF and microwave devices to measure liquid formulations, temperature, humidity, and other physical and chemical parameters. However, this level of sensitivity has not been demonstrated before.” Researchers from the University of Southampton supported the development of the flexible, stretchable sensor material, which could be easily integrated into bendable electronics and smart fabrics. The paper shows how the material could be bent and stretched for thousands of cycles, without significant changes in its response. Collaborators from Loughborough University worked to characterise the new material’s electrical properties, demonstrating how it functioned up to a frequency of 26 GHz, into the spectrum of 5G communications technologies. The team suggest that with “anisotropic” properties that change how the material interacts with electric fields in different directions, the composite could be further tailored to enhance or reduce sensitivity to specific wireless signals. The technology could underpin a wide range of additional future applications including vital sign monitoring, radar sensing, satellite communications, and 6G wireless networks. Dr Wagih is now leading a new research project, funded by the UK Engineering and Physical Sciences Research Council (EPSRC), which will build on the research to find new applications in sustainable and biodegradable wireless electronics. Dr Wagih commented: “We are delighted to start further research on functional and natively stretchable materials for body-centric wireless sensing, building on our track record in cutting-edge RF sensing." “The UK is already a leader in applied microwave engineering and advanced materials, and we hope that collaborative research like this will help lead to results which can find commercial applications." The team’s paper on, titled ‘Wide-range soft anisotropic thermistor with a direct wireless radio frequency interface’, is published in Nature Communications. Researchers from the Universities of Glasgow, Southampton and Loughborough contributed to the paper, along with colleagues from PragmatIC Semiconductor Ltd in Cambridge. The research was supported by the UK Engineering and Physical Sciences Research Council (EPSRC), the Royal Society, and the Royal Academy of Engineering and Office of the Chief Science Adviser for National Security.

Sheffield Hallam University – the home of the National Centre for Excellence in Degree Apprenticeships – has been awarded £459,917 in the first wave of the Office for Students’ (OfS) Degree Apprenticeship Funding Competition. The competition has been launched to boost the capacity and equality of opportunity within degree apprenticeship provision in higher education. It will see the OfS distribute a total of £40 million to universities in the next 18 months. Sheffield Hallam will use the grant to provide additional capacity to support four existing apprenticeship courses, aiming to boost recruitment by enhancing engagement with local and national employers. It will also support one new discipline – an accounting finance management apprenticeship – specifically selected to respond to regional economic demands. The investment will also be used to support local SME employers to improve equality and inclusion, and to recruit a diverse group of degree apprentices which is representative of South Yorkshire communities. More than 80.9% of Sheffield Hallam degree apprentices are from one or underrepresented student groups, something which it will help employers across the region to reflect. Sam Moorwood, Head of Work Based Learning at Sheffield Hallam University, said: “Sheffield Hallam is proudly a standard-bearer for degree apprenticeships in the UK, and this funding will help us to improve and expand our award-winning provision." “This award will help us to increase recruitment, offer a new apprenticeship standard in accounting finance – a key sector for the regional economy – and to support local businesses to take on more people from a range of backgrounds. Degree apprentices provide a vibrant and skilled workforce for South Yorkshire – something that will be crucial to the region’s future and its growth.” Robert Halfon MP, Minister of State for Skills, Apprenticeships and Higher Education, said: “Degree apprenticeships are a crucial rung on the ladder of opportunity and an important instrument of social justice. By offering people from all backgrounds the chance to gain valuable workplace experience while studying for a degree, they open doors that might otherwise have been closed." “Whether it is providing more nurses for our NHS or helping get more women in engineering and construction, I look forward to seeing how these projects help more people climb the ladder of opportunity, address skills gaps and help grow our economy.” Degree apprentices are employed and learn on the job, completing study blocks at university alongside their work. Apprentices receive a degree and usually a guaranteed job. Sheffield Hallam University is already the largest provider of degree apprenticeships (DAs) in the UK, and a leading voice in the policy landscape around applied and practical learning. As the home of NCEDA, it offers more programmes than any other UK provider, and has recruited close to 3,000 degree apprentices since the qualification was launched in 2016. In 2023, Hallam degree apprentices won awards at National Apprenticeship Awards, as well as the North East National Apprenticeship Awards, Food and Drink Federation Awards, and UK Packaging Awards.

VIVO Defence Services and its tier one supply chain partner Henry Brothers Construction have broken ground on a £6m scheme to house an Explosive Ordnance Disposal (EOD) Troop at Gamecock Barracks near Nuneaton. The troop is relocating from Chetwynd Barracks, Nottingham, to Gamecock Barracks, in Warwickshire, under the Defence Estate Optimisation (DEO) Army Programme. Henry Brothers has been selected by client VIVO Defence Services to deliver the new building for the troop. It will feature space for offices, garages and stores, and will be built at the Southern edge of the base. Joined by representatives from the DEO Army Programme, the Defence Infrastructure Organisation (DIO), Gamecock Barracks and construction partners William Gough, VIVO and Midlands-based Henry Brothers Construction have now broken ground on the scheme. Warren Webster, Programme Director for DIO Major Projects (Army) said: “This is another demonstration of our commitment to increase the pace, quality and volume of Defence infrastructure delivery, by doing things differently." “We are working closely with our colleagues in DIO Regional Delivery and their long-term partner VIVO and its suppliers, to build this important capability. Collaboration remains at the heart of our delivery intent, and when completed, Gamecock Barracks will provide first class Explosive Ordnance Disposal facilities for the central region.” Managing director of Henry Brothers Construction, Ian Taylor, said: “Henry Brothers is very pleased to be continuing the successful relationship with VIVO Defence, which follows delivery of a new dye pod facility recently at RAF Waddington in Lincolnshire." “This development at Gamecock Barracks will rehome an Explosive Ordnance Disposal Troop – giving them modern, purpose-built, secure facilities as part of the MOD’s investment into the armed forces." “Henry Brothers has significant experience of working within MOD sites across the UK, helping to improve and upgrade key military resources, and we are delighted to have now broken ground and started work on this latest development.” Jerry Moloney, Managing Director of VIVO Defence Services, added: “It is great news that work is now underway to build this important new facility at Gamecock Barracks." “We look forward to delivering it with our supply chain partners to the troop and are proud to work so closely with the UK military on developing new important infrastructure for them.” Belinda Lunn, Defence Estate Optimisation (DEO) Army Programme Director said: “I am delighted to see this significant project get off the ground, expanding our ongoing programme of investment and construction across the UK, to benefit Army personnel and support military capability." “I look forward to working with all partners involved in this project and to seeing the new infrastructure at Gamecock Barracks take shape over coming months.” The scheme for EOD Troop at Gamecock Barracks is due to be completed by the end of the year.

EHL Hospitality Business School announces the release of an insightful study conducted jointly by Dr Jean-Philippe Weisskopf and Dr Philippe Masset, revealing the transformative trends shaping the hospitality industry in 2024. Normalizing WhatsApp for client communications, integrating AI into operations, diving into the hype world of mocktails, or changing strategies to properly manage property price fluctuations, 2024 will be awash with novel experiences and ways to face the shifting macroeconomic landscape. "This study reflects the hospitality sector's dynamic evolution and its role in our increasingly digital society” says Dr. Weisskopf. "It's about balancing tech innovation with the undiminished human need for meaningful connection and authentic experiences, and how this will translate in this year’s top developments." The research identified 10 pivotal vectors of change, out of which leading trends will emerge: Workforce empowerment: Transforming challenges into opportunities; AI and technology: Choosing the best tech to revolutionize hospitality; Culinary experiences: Putting experiences, authenticity and the senses first; Bars and drinks redefined: Adding creativity and design to the drinks’ menu; Fine dining: In need of reinvention but full of potential; Fine wine prices: Navigating the fluctuating vineyard market; Rising interest rates: The impact on hotel property values and transactions; Green hospitality: Beyond sustainability to net positivity; Data-driven decision-making: Data analytics for optimum personalization; The power of social media: Crafting authentic narratives. "In today’s global hospitality landscape, it is difficult to confine ourselves to an annual update. Certainly, several general trends have been in place for years and continue to evolve, but by and large, this once cosy industry is constantly innovating and reinventing itself,” adds Dr. Masset. As a healthy expansion of the hospitality sector can be witnessed post-COVID, these trends can inform industry stakeholders of its significant transformation.

Sainsbury’s has announced it will be investing £200 million to offer a leading rate of colleague pay, increasing to £12 per hour and recognising the hard work of colleagues across Sainsbury’s and Argos. Effective from March, this is Sainsbury’s single biggest ever investment into colleague pay and 120,000 hourly paid colleagues will benefit. Sainsbury’s has increased pay by 50% since 2018 and by 9% in the last year, in line with the Real Living Wage. Sainsbury’s has an excellent track record in being a leading employer, with consistent improvement in colleague retention and lower absence. The pay increase to £12 per hour, £13.15 for colleagues in London, makes it the largest supermarket to pay colleagues the new Real Living Wage nationally and the London Living Wage. This will give colleagues an extra £1,910 a year nationally and £2,290 a year in London. The investment of £200 million, brings the three year total investment in colleague pay to over £500 million. In addition to the pay increases during recent years, Sainsbury’s has provided colleagues with free food during shifts and increased colleague discount of 15% at Sainsbury’s every Friday and Saturday and 15% at Argos every payday. This Christmas, all colleagues received a voucher to earn 4x Nectar points on their big Christmas shop, as well as a 20% discount at Sainsbury’s during Christmas week. Sainsbury’s believes that engaged colleagues deliver the best service and overall customer satisfaction scores are consistently ahead of full-choice competitors. Supporting colleagues with pay and benefits is a key part of Sainsbury’s Save to Invest programme, which focusses on making the business simpler and more efficient, allowing it to invest in areas that will make the biggest difference to customers. Simon Roberts, Chief Executive of Sainsbury’s said: “Our colleagues do a brilliant job delivering for our customers every day and at the same time they are continuing to face the rising costs of living. So, in addition to investing to keep our prices low for customers, I’m delighted to confirm an industry leading pay increase again this year for all our hourly paid colleagues." "At Sainsbury’s we will be increasing pay by 9.1% to £12 per hour, taking our investment into colleague pay to more than £500 million over three years. For a full time colleague, this is an extra £1,910 a year and this increase is well ahead of inflation and the government’s 2024 national living wage of £11.44. “We continue to lead our industry in the level of reward and benefits we provide for our people and this remains a clear priority for us at Sainsbury’s. We believe well rewarded, engaged colleagues deliver the best service and attracting and retaining the best talent will be crucial to our success in delivering the next phase of our business strategy.” Jeremy Hunt, Chancellor of the Exchequer said: “We will always make sure that work pays and are proving it by cutting taxes for 29 million people this week and increasing the National Living Wage by a record amount in April." “It’s great to see Sainsbury’s rewarding hard work with this pay rise for 120,000 employees around the country.” Bally Auluk, USDAW National Officer said: "The continuing strong working relationship between USDAW & Sainsbury's has resulted in an inflation busting pay award of over 9% despite inflation falling and following on from the significant pay increases over the previous couple of years. The current cost of living is still on the rise which is why USDAW are very pleased the business has taken this on board during our consultations and responded in such a positive manner, which includes continuing to offer free food and additional discount."

Aldi, the UK’s fourth-largest supermarket, has introduced contactless payment at its checkout-free store in London to make it even quicker and easier for customers. The change means customers will no longer have to register via the Shop&Go app on their phones and can instead simply tap their contactless payment card, or mobile phone, to enter the store. The Aldi Shop&Go concept store in Greenwich opened in January 2022 and allows customers to complete their shop without scanning a single product or having to go through a checkout. The system uses specially-positioned cameras to detect which products have been picked up. Once customers have finished shopping, they are charged automatically via their contactless payment card or Aldi Shop&Go account and can receive their receipt via the app or website. Ben Shotter, Regional Managing Director at Aldi UK, said: “It has been great to see how positively customers have responded to our Shop&Go trial, and this latest change will help to make it even quicker and easier for people to use the store." “We’re always looking for ways to improve our customers’ shopping experience, which is what our Shop&Go store is all about.”

In our fast-paced, modern world, a good night's sleep is often considered a luxury. Yet, quality sleep is an essential pillar of overall health and well-being. While the importance of sleep is widely acknowledged, many people still struggle to achieve a restful night's sleep. So let's explore the factors that contribute to a good night's sleep and provide practical tips to help you unlock the secrets to better rest. Understanding the Sleep Cycle Before we delve into tips for improving your sleep, it's essential to understand the sleep cycle. A typical sleep cycle consists of four stages: NREM (non-rapid eye movement) and REM (rapid eye movement) sleep. The NREM stages are crucial for physical restoration, while REM sleep is essential for cognitive functions and emotional well-being. Numerous factors can disrupt our sleep patterns, making it challenging to enjoy a full night of rest. These factors include: Stress and Anxiety : Worries and stress can keep the mind racing, making it difficult to fall asleep or stay asleep. Poor Sleep Hygiene : Irregular sleep schedules, excessive screen time before bed, and an uncomfortable sleep environment can hinder sleep quality. Diet and Lifestyle : Consuming caffeine or heavy meals close to bedtime, lack of physical activity, and overuse of electronic devices can negatively impact sleep. Medical Conditions : Certain medical conditions like sleep apnea, restless leg syndrome, or chronic pain can interfere with sleep. Now, let's explore some strategies to enhance your sleep quality. These are some of the ways to help you get a better night of sleep: Consistent Sleep Schedule : Go to bed and wake up at the same time every day, even on weekends. This helps regulate your body's internal clock. Create a Relaxing Bedtime Routine : Engage in calming activities before bedtime, such as reading, taking a warm bath, or practicing relaxation exercises. Optimise Your Sleep Environment : Ensure your bedroom is dark, quiet, and at a comfortable temperature. A comfortable mattress and pillows are essential. Limit Screen Time : Reduce exposure to screens before bed, as the blue light emitted can interfere with your body's natural sleep-wake cycle. Watch Your Diet : Avoid caffeine, heavy or spicy meals, and alcohol close to bedtime. Opt for a light, healthy snack if you're hungry. Manage Stress : Practice stress-reduction techniques like mindfulness, meditation, or yoga to ease a racing mind. Stay Active : Regular exercise can promote better sleep, but avoid vigorous workouts too close to bedtime. Seek Medical Advice : If you consistently struggle with sleep, consult a healthcare professional to rule out underlying medical conditions. Getting a good night's sleep is essential for maintaining physical health, mental well-being, and overall quality of life. By understanding the sleep cycle and implementing these practical tips, you can improve your sleep quality and enjoy the benefits of a restful night's sleep. Remember that achieving good sleep may take time and persistence, but the rewards for your health and daily life are well worth the effort. Sweet dreams!

Elevated levels of air pollution cause more children to be admitted to hospital with respiratory problems, a new study has found. Professor Jill Belch, from the University of Dundee’s School of Medicine, says that youngsters are sustaining irreparable damage to their lungs due to the inhalation of harmful particulates emitted by vehicles. She has advocated the expansion of Low Emission Zones (LEZs) throughout the UK as a means of reducing the levels of nitrogen oxides in urban areas following the findings, which showed spikes in hospital admissions in under-16s for respiratory problems following periods of high air pollution. These admissions occurred at levels which did not affect adult admissions, providing crucial evidence of how sensitive children are to pollution. “Children are so much more susceptible to air pollution as their cells are dividing as they grow, and thus are more easily damaged by the toxins, never to recover,” said Professor Belch. “NO2 is a chemical that inflames the lungs and produces sticky mucus, which congest the lungs causing infections a few days later – around six or seven days - which means that parents may not often associate a respiratory problem with air pollution." “What is especially worrying is that these admissions occur at pollution levels which leave adults unaffected, thus stressing the vulnerability of this group.” The World Health Organisation (WHO) estimates that air pollution contributes to 6.7 million premature deaths a year, with Nitrogen oxides (NOx), made up of nitrogen dioxide (NO2), nitrogen oxide (NO) and other smaller fractions of pollutants having been linked to health conditions such as asthma and chronic lung disease. Using publicly available records from between 2004 and 2017, Professor Belch and colleagues from the Tayside Pollution Research Programme (TPRP) cross-referenced data on almost 35,000 admissions into Dundee’s Ninewells Hospital with the average daily nitric oxide level recorded from local air monitoring sites. The results showed that respiratory admissions in children were associated with cumulative 14-day exposure to NOx, NO2 and NO, particularly for acute respiratory infections. The team concluded that children may be at a higher risk of hospitalisation at lower levels of NOx pollution exposure than adults due to the increased susceptibility of immature lungs to toxins, and children’s tendency to be outside more frequently than adults, increasing their exposure to polluted air. The findings come amid the continued rollout and expansion of LEZs throughout the UK. This includes what is already the world’s largest LEZ in London in an effort to encourage drivers to own less-polluting vehicles and improve public health in inner city areas. “LEZs are undoubtedly the best way to get rid of air pollution, but it does come at a price to local authorities in terms of installation, monitoring and enforcement. That is why community pressure is so important for having these zones adopted. But the benefits to a child’s health, from the evidence we have gathered, is clear." “The health effects can take two or three years to emerge but if you look at Germany and France then they are already showing benefits, and the same will apply in cities like London and Dundee in years to come." “We already have some data from London which is showing an increase in walking and cycling to school because it is safer, so there are additional health benefits to LEZs.” Dr Munro Stewart, a GP at Dundee’s Nethergate Medical Centre and co-author of the study, added, "Our study shows that keeping pollution within safe limits could reduce paediatric respiratory admissions by 40%." “While Scotland has the tightest air pollution regulations in Europe, we must ensure that they are actually enforced with measures such as LEZs to protect the wellbeing of our children, because we know that the air they breathe now will also affect them for the rest of their lives.”

A new pilot TV show created to ‘celebrate and showcase food businesses in south Warwickshire’ is being launched at a special event in Leamington next week. Bia’s Kitchen Show promises to highlight some of the best of the area’s foodie scene when it is streamed to audiences twice monthly on YouTube, Spotify, Instagram and Facebook. The passion project is the creation of self-taught chef and entrepreneur Bianca Perry, who wants to support the spa town which she now calls home – 15 years after emigrating from her native Brazil – in the best way she knows how. The show is an extension to her successful Bia’s Kitchen brand, and will feature local independent chefs and restaurateurs cooking signature dishes as well as her own top tips and recipes. It marks the latest chapter on a journey of reinvention for the now 43-year-old mum-of-three, who walked away from a high-flying career in marketing in Rio de Janeiro – after falling in love with a Leamington man who was holidaying with friends. Growing up on a farm, Bianca’s love for cooking started in her childhood and continued to be a big feature in her life and work. She commented: “As a farm girl I learned to cook as well as look after the land. I loved going harvesting, picking up fresh vegetables and herbs and cooking with my grandma. I've never been scared of work. My first job was when I was 12, I picked up vegetables from the farm and set up a little store in front of my house. Growing up on the farm was amazing. . . but I always dreamed bigger!” After a short spell at boarding school, her ambitions led her to Rio where she worked in a mobile phone shop while studying for a degree. She soon realised her ambitions by partnering in a successful marketing company, securing major clients including what was at the time South America’s biggest water park. Drawn back to her foodie roots, she also established and ran a restaurant on the site. Seven years later Bianca moved on again to Miami where she took the opportunity to work on her English while helping her cousin run his restaurant. But it was in 2009, after resettling in the UK as the new Mrs David Perry, that signalled the start of a difficult period for newly-expectant Bianca who spent much of her pregnancy in hospital with crippling sickness. Her daughter Lauren later faced her own serious health issues which resulted in surgery to remove of one of her lungs at the age of just four. Since then Bianca and husband David have been keen to give back through fundraising and free professional support to Ronald McDonalds House which took the couple in through Lauren’s two-month treatment and recovery at Birmingham Children’s Hospital. And it wasn’t until their youngest child, William, was two that they learned he had been born deaf. Today he has managed to recover some of his hearing with the help of hearing aids. Out of the blue, in 2020, the family were then hit with the tragic suicide of David’s older brother Oli Perry. Throughout all of this, Bianca continues to fall back on her lifeline of cooking - and is again ready to step out of the shadows of her busy Cubbington kitchen into the limelight – this time to share her passion with the adopted community she has come to love. She explained: “In Brazil I was someone. I came to England and suddenly all that was gone. I was now a pregnant wife, not used to the culture or the weather and with no support network because my family and friends are all in Brazil." “Also, if you’re a businesswoman in Brazil, you don't worry about cleaning the house and tidying up and you have people to help with the kids, you can continue your career, free to focus on work. It was all a big shock for me. I lost my identity. I didn't know who I was let alone what I was going to do.” So she started cooking for friends, hosted cooking classes in Warwick and even a pop-up restaurant in Kenilworth. Buoyed by the positive feedback - and a win on Channel Four’s Couples Come Dine With Me TV show - she launched herself as a private chef and reignited her entrepreneurial spirit with successful businesses - Fresh to Freeze, a pre-cooked food delivery business which thrived throughout the pandemic – and Bia’s Kitchen. She recalls: “Throughout this period though I had to do homeschooling as well. It all eventually became too much and I went into a very dark place for a while. I just didn’t think I could do this any more. I was also going through post-natal depression and lost 30% of my hair due to stress-induced alopecia. My faith and prayer eventually helped pull me out of that place.” Bia’s Kitchen Show show is being unveiled in front of specially invited guests at a launch event at 1 Mill Street on January 18th. She said: “I am excited about combining my knowledge of food and international flavours, and marketing and production in a way that also involves my community. I have a passion for telling people’s stories. It’s about creating a buzz around the local foodie scene." “I never studied to be a chef, apart from independent cooking technique courses, but I picked things up really quickly throughout my life working around food. I'm a very fast learner and everything comes back to food for me. I thrive off feeling other people’s energy and passion for food. After all, cooking is the universal language of love.”

A care home in Garforth has welcomed back 89-year-old Frances Bugg and her husband John to the home Frances once worked at as a carer. Frances joined the care team at Springfield Garforth, now a 69-bed care home on Lowther Road in 1975 where she worked for 25 years. Founded in 1967, the care home was originally the family home of Graeme Lee, CEO of the Springfield Healthcare group, which today includes 7 unique care home located across Yorkshire. Graeme grew up in the care home with his parents, moving bedrooms every time a new resident moved in. Frances said, “I remember Graeme when he was just a nipper." “The home had a wonderful atmosphere and I loved working for the Lee family – they were so kind and welcoming.” Over the 57 years of caring for older people in the local community, Springfield Garforth has undergone numerous extensions and transformations and is now a popular choice for many local residents. Before her time as a carer at the home, Frances was a sewing machinist and then joined the RAF with her twin sister. She married her husband, John in 1953 at the age of 19. Frances began her career as a carer at Springfield Garforth when she was 41. As a carer at the home, Frances looked after the residents’ health and wellbeing needs. Frances added, “I knitted with residents and even took home their woolies to wash. Believe it or not, I am now teaching the other residents how to knit – I’ve gone full circle!” She continued, “When John and I knew we needed some extra care, there was only one place we would choose to live. I have such fond memories I just couldn’t stay away - and it’s wonderful to see Graeme again.” CEO of Springfield Healthcare, Graeme Lee said, “I remember Frances used to babysit for me and would always make me tea and toast. She was a great carer, very kind and compassionate and would always go the extra mile." “She used to do a 4pm-8pm shift and her husband John would always drop her off and pick her up." “Frances worked for my family at the care home for 25 years, so it is amazing to welcome her back now as a resident where we can hopefully provide her with the same care she delivered to the residents 50 years ago.”

Toyota Gazoo Racing celebrated their first stage victory at Dakar 2024, courtesy of Lucas Moraes and Armand Monleon, who won the tough third test in their GR Hilux EVO T1U. The pair started the stage, which took the crews from the bivouac at Al Duwadimi to the town of Al Salamiya, as the ninth car on the road, but powered to a win thanks to a clean run with no punctures, as well as pin-point navigation. Moraes and Monleon took victory by just 9 sec over their nearest competitor, despite having covered more than 270 racing miles. Their performance not only bagged them the stage win, together with a good haul of W2RC points, but also raised them to fourth in the overall standings. Their deficit to the overall leader is now 9min 17sec. The race leader – Yazeed Al Rajhi – is driving a near-identical, privately entered Toyota Hilux T1U. Stage 3 brought trouble for TGR’s Giniel de Villiers and co-driver, Dennis Murphy. They suffered two punctures early on and were forced to slow significantly. They also had to deal with the dust thrown up by the cars that had passed them while they changed the tyres,. The best they could muster in the circumstances was the 16th-fastest time, 19min 42sec behind Moraes and Monleon. As far as the overall standings go, they are in 14th place, 36min 56sec behind the leaders. While de Villier and Murphy were disappointed, they suffered one fewer puncture than teammates Seth Quintero and Dennis Zenz. The American driver lost three tyres over the course of the stage and had to wait for assistance. Help arrived swiftly in the form of Moraes and Monleon, who paused briefly to hand one of their spares to their teammates. This show of camaraderie could have cost them their stage win, but their good deed was rewarded, and Quintero and Zenz were able to continue. Even though Quintero and Zenz had one fresh tyre on their car, they still had to be cautious over the closing miles, and in the end, they lost 22min 42sec on the day. This dropped them down the order and out of the top 10 in the overall standings; they now trail the race leaders by 27min 18sec. Stage 3 also brought a challenge for TGR’s young gun, Saood Variawa, and his French co-driver, Francois Cazalet. The pair started the day as the 40th car on the road but fought their way through the dust of slower cars and into 21st place on the stage. They also struggled with navigation in two places, having to double-back to find waypoints. Despite this, they relinquished only 23min 37sec to the stage winners, and are in 18th place in the overall standings. TGR’s final crew, Guy Botterill and co-driver, Brett Cummings, had a great start to Dakar 2024, but Stage 3 bit hard. The pair had their first puncture barely 30 miles into the special stage; and a second 60 miles further on. This forced them into survival mode, as they were out of spares, only to suffer a third puncture 90 miles from the finish. Luckily this one didn’t fully deflate the tyre, and the crew were able to nurse their GR Hilux EVO T1U home by. They lost 31min 53sec in the process and are in 17th place overall. The route was also the start of a ‘mini-Marathon’ stage for the race, as the technical crews were given only two hours to repair and prepare the cars for Stage 4. To compound the challenge, the race crews camped at a remote bivouac without the support of their teams after Stage 3, before taking on the next stage. This will consist of a liaison of 123 miles, joining the remote bivouac at Al Salamiya with the start of the route. Next up will be a timed section of 186 miles, run mainly on dirt tracks, with a small dune section in the mix. Finally, the crews will cover a second liaison of 125 miles to reach the bivouac at Al-Hofuf. Team quotes Shameer Variawa, SVR Team Principal: “Any day where you win a Dakar stage is a good one, and I would like to congratulate Lucas and Armand on winning a very tough stage indeed. For the rest of our crews, the day was largely ruined by punctures, though we were happy to see them all at the two-hour service without any major mechanical problems." "While they are a bit further back than we’d have liked, this has been a particularly tough start to the race, and reaching this point without any problems is testament to the toughness of our GR Hilux EVO T1U.” Lucas Moraes: “It is really unbelievable! But the day goes to Armand. The navigation was insanely hard, but we hit our marks. I just managed to keep the car in one piece and no punctures, with a good rhythm for sure. But Armand was really on point, and we must thank the whole team. One more, one less day, as we say in Brazil, and I gotta keep going!” Seth Quintero: “I didn’t want to play the ‘rubber band game’ today, but unfortunately got unlucky with a couple of punctures and that kind of just ruined our day, to be honest. But there’s a long way to go and I can’t get too upset. I mean, we’re here. We didn’t lose too much time. We’re probably still up there. So yeah, I think just got a little unlucky today. Just need some luck on our side. Hopefully tomorrow we’re up there, but I don’t want to continue playing this flip flop game. We’ve been off the podium every other day. So, maybe tomorrow we’ll get back on the podium, and hopefully we can keep it that way for the rest of the rally.” Guy Botterill: “That was really difficult for us. Around 50 km in we got a puncture, and then maybe another 100km later, we got another, and then we were out of spare wheels. With about 130km to go we had another flat, but we were watching it on the monitoring system. The tyre was going down slowly, so we had to keep on stopping and putting air in the tyre. We weren’t racing today – we were surviving.” Giniel de Villiers: “Another tough day. Unfortunately, we had two punctures after 70km, and then it was party over. Then, we were in the dust, and I just had to cruise. It was impossible to push, because if you have another flat tyre, you have a big problem. You won’t see the end. So it was very frustrating, but we made it to the end.” Saood Variawa: “It has been a tough three tough three days so far. Today, we went into the stage and wanted to up our pace to catch the guys ahead. Which we did in the first part. We caught quite a few guys and overtook them. Unfortunately, there were two waypoints that were a bit tricky. We lost quite a bit of time there, and also in the last one that we couldn’t find. We came back through a canyon and one of the other competitors overtook us, so we were stuck in his dust from then on.”