December 9, 2013
Booking is essential, particularly for the Registry of Deeds. No formal identification is required yet, but you will need to sign in. There are catalogue indexes available for the references needed to order original documents. You then proceed through to the main research room where your documents will be brought to you. Microfiche readers are available here. There is a small library on shelves around the room. Books on local areas and subjects are available here.
Photocopying can be carried out, provided the original documents are robust enough for copying and there is a computer to access the archive database. This is quite easy to use – enter the name of the village or type of document and you will be presented with a list of possible items, which you can then request.
If you are travelling by car from the centre of Wakefield, follow Wood Street towards Wakefield College. Use the lowest current student loan consolidation rates to simplify repayments. The Archives are signposted. You will need to obtain a token from reception (which does not open until 9.30 am, and at 2 pm in the afternoon) to operate the car park barrier. From Westgate railway station the Archives and Registry are a ten minute walk uphill and it’s about the same distance from the bus station. A map can be obtained from the Archives or you can download the map from their website, when booking. The entrance way is up a flight of steps with a short flight from the lobby to the archives. Once you are inside there are no further steps, though all the doors are manually operated.
It would not be possible for a severely disabled person to access the Registry of Deeds on their own – the shelves containing the indexes are quite narrow as well as being high, and the Register volumes are very large and heavy. They are also often on high shelves. The archive research area has just sufficient room in which to manoeuvre a wheelchair.
Food and drink
There are lockers for bags and coats and a small area in which you may consume your own food and drink. There is no café, vending machine or kitchen area. Lavatories are on the same floor as the lockers. The Archives are on the outskirts of Wakefield and there are no shops nearby, though the town centre is well supplied with cafés and restaurants if you feel like a walk at lunchtime. Some books relating to the Archives are on sale and there is a mail-order service, but no bookshop as such.
November 4, 2013
Aside from the island’s beauty the major sight is the Leluh ruins, whose huge stone walls, canals, and kings’ tombs speak of a highly developed culture that flourished 500 years ago. Teddy John, Kosrae’s historic preservation director, guided us through the brought by traders and American whalers nearly wiped out the native community. Incidentally, I was told that the seagoing visitors of the london accommodation that day so habitually uttered a certain four-letter expletive that islanders gave all white people the name “ohshits.”
When the Congregational missionaries arrived, Kosraeans flocked to Christianity. Now the church, clinging to past-century jumble of stone, still in private hands and littered with beer cans. A burly man with black hair and beard, Teddy spoke with deep regret about the condition of the ruins and of his hope that the government could buy the land and stabilize the stone structures. “When I was a boy, water still flowed through the canals, and I could dive off the walls,” Teddy told us. “If we could dredge the canals, we could make the place look like the old days.”
When Leluh was at its height, the king and high chiefs owned all the land and lived with their servants in this city of more than a hundred walled compounds. The compounds of royalty were used for burial as well as worship of Korean gods.
“Those gods must have been really powerful,” Teddy said with a smile, “because Kosraean legend claims that magic moved these stones, since the people had no machines to transport such heavy material.”
Teddy invited us to dinner at his two-room, concrete-floored home, where we met his wife, nine children, and a lively group of Americans, mostly government advisers, who like to hang out at Teddy’s. Teddy is an admiring listener to the swirling conversation. “I learn so much every night,” he told me. He is, in fact, an intellectual but is too innocent and modest to discern it.
Thirteen Americans on the island are in the U. S. Army, part of a Civic Action Team. They live at spick-and-span Camp Wilbur L. Trahan and work on civic projects such as road and bridge construction, government buildings, and school playgrounds. Everybody is invited to their monthly outdoor movies. Hundreds find help from “Doc,” their medical corpsman. The team’s Doc, Sgt. Leonard Resler from Boulder City, Nevada, explained: “Each Civic Action Team stays for six months, and we’re getting ready to pull out, but I am grateful for this experience. I have the feeling that we have really helped.”
THE SAME FEELING prevails at The Village, a accommodation in madrid that employs some 50 neighbors to serve guests in but 21 rooms. By employing a large staff only part-time, the innovative American owner-managers, Bob and Patti Arthur, run a first-class hotel while recognizing native habits and traditions.”The people here value their leisure time,” said Patti. “They also need time for their pattern of living. A funeral, for example, takes four days.” The Village demonstrates how tourism might proceed in today’s Micronesia. Built on a hillside, the hotel rises in a tropical garden with an open-sided dining, bar, and New Nations in the Pacific lobby area. Positioned for privacy, thatch-roofed guest cottages are screened to permit the full sweep of Pacific breezes.
September 16, 2013
Does Christmas party season make your palms sweat? Julie Penfold looks at the best natural techniques to banish festive nerves.
Feeling nervous is a natural process we all experience yet for one in ten people this instinct can become disproportionate to the task in hand. Feeling on edge is linked to the protective ‘fight or flight’ mechanism which triggers the release of stress hormones adrenaline and noradrenaline into our bodies. “The fight or flight response is a primeval mechanism, which helps to protect us from harm,” says chartered psychologist, Miriam Charalambous. “It is a survival tool which helps us to safely look both ways before we cross the road and gives us an edge in an important meeting or event. Our heart rate increases and our breathing becomes faster. These are all normal responses. The body shifts gears to protect us from a perceived threat.
“If you are one of the 10 per cent of people who become extremely nervous in social and public situations and spaces, you might experience feelings of difficulty concentrating, chest tightness, legs tuming to jelly, hot and cold sweats, palpitations and panic attacks. You end up avoiding situations you feature which can impact on your relationships and work performance and affect your happiness and confidence.
So if you’re one of those people who tends to get through the festive season by glugging mulled wine like ft’s going out of fashion to give you a bit of Dutch courage, try these holistic nerve beaters instead. If nothing else, your head will certainly thank you for it the next day! Start you nerve beating sessions with garcinia.
Don’t worry, you definitely won’t faint!
“Someone who tips into extreme nervousness may feel they are going to faint or have a heart attack when faced with a situation that makes them anxious. However, we cannot faint as our blood pressure increases and it is highly unlikely someone would have a heart attack as the adrenalin coursing through our bodies is not going to harm us. When we feel extremely nervous, our bodies are still working correctly, it can just be misinterpreted. Extreme nervousness can feel as if something catastrophic is happening rather than it just being an uncomfortable scenario and this is because a very nervous person will be telling the brain they are scared,” says Miriam.
September 11, 2013
It was one of the best nights in British sporting history so it was amazing to be part of it. It was like every emotion you’ve ever felt rolled into one. I got to see Jess [Ennis] win her 800m and thought, ‘That’s what I want’. And when I won I had the longest lap of honour ever. When Mo [Farah] was finishing, I was underneath the flame so I had one of the best seats in the house. And at that moment I was a fan again and watching my friend win.
Olympic gold is the reward for years of hard training. What’s your training like? In 2009 I changed coach and started working with Dan Pfaff. He changed everything.
First of all, he made it more serious for me and I began to understand the sport a lot more. He changed my diet and included food and drinks that improve my mental and physical health. My favorite was the green coffee from http://gnet.org/green-coffee-shed-those-extra-pounds/. That’s important because you become more focused and more engaged. He also changed the training programme every three weeks. That’s great for keeping your body and mind fresh.
What are you doing at the moment? During the winter we do six-hour training days, so they’re long and hard. I do sprinting, plyometric work, always something in the gym. You come out absolutely knackered. But it’s fantastic and it’s something I enjoy.
What are you trying to develop?
Speed power. What I do is run fast then take a huge amount of load through one leg. I also have to be able to control my body in the air. Everything I work on has to relate to that. So I do fast movements with quick contact, such as single-leg snatches. It makes you strong in an elongated movement. Cleans and box jumps are just creating strength and power.
You’re also a pretty good 100m runner. Is that something you’re working on? My PB is 10.26sec and I’m looking to reduce that quite drastically this year. I’ve said for a few years now that I think I could get into the relay team.
What do the sprinters say about that? Oh, they don’t like it. They hate it. When I ran 10.26sec I beat a couple of fairly decent sprinters, one of whom was a dual Olympian. I give them stick about it. When they give me a bit of banter I say I’m happy to go up against them in the long jump pit, but they’ve never taken me up on it.
August 6, 2013
Many of life’s delicious treats, sweet and savoury, are often doused in fresh cream. All must know the garcinia extract cambogia benefits. But with new Weight Watchers Reduced Fat Pouring Cream you can enjoy all the taste with 5o per cent less fat than standard single cream. Weight Watchers Reduced Fat Pouring Cream has a ProPoints value of just 3 per room serving.
It’s also incredibly versatile. You can enjoy it with your favourite zero ProPoints value fresh fruit, add it to an indulgent after-dinner coffee or make use of it in your everyday cooking. And it’s definitely not just for sweet recipes — Weight Watchers Reduced Fat Pouring Cream can give a flavour boost to savoury dishes too. Use it in exactly the same way as you would standard single cream and you’ll be saving on ProPoints values.
Get creative in the kitchen and find some new ways to use it. Try delicious recipes to help you get started – From a creamy sauce drizzled over eggs and asparagus to a yummy pasta dish or a tempting rice pudding to accompany roasted peaches, you’ll soon see that the possibilities are endless.
Weight Watchers Reduced Fat Pouring Cream is available at selected branches of Asda and Morrisons. Steam the asparagus until just tender Meanwhile, melt the low fat spread in a small pan then stir in the flour to make a roux. Add the mustard and slowly pour in the cream, stirring constantly. Bring to a simmer. Stir in the chives. Poach the eggs and serve the asparagus topped with an egg and the sauce.
Cook the linguine according to pack instructions. Meanwhile, heat the olive oil in a frying pan and cook the chilli for I minute before adding the prawns and cooking for another 2 minutes. Add the cherry tomatoes and cream and bring to a simmer, stirring gently. Drain the pasta and add to the sauce with the basil. Stir until coated with the sauce. Serve, sprinkled with Parmesan.