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Londra, son 30 yılın en büyük göçünü verdi

Londra, son 30 yılın en büyük göçünü verdi
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The men who made their fortunes in Aireborough's mills

MILLS have dominated the landscape of Guiseley, Yeadon and Rawdon for many generations - creating employment for some and vast fortunes for others. These photographs from the online archive of Aireborough Historical Society show some of the people who made their money from textiles. We can also see two of the impressive buildings which were so important in the lives of local people. One of the best known of the mill owners was William Murgatroyd, known to Yeadon people as “Billy Murg”. He was a hard taskmaster and had a reputation for being firm but fair. He was also known for his strong Yorkshire accent. On one occasion in London when he was asked how he liked to be addressed he is reputed to have said: “When I’m in London I’m called Sir, in Bradford it’s Mr Murgatroyd but back home in’t mill it’s tow’d bugger’s back agin.”

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The men who made their fortunes in Aireborough's mills

The men who made their fortunes in Aireborough's mills
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Yurt dışındaki Türkler pandemiyi anlatıyor

Yurt dışındaki Türkler pandemiyi anlatıyor
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Recreating Indonesian Home Cooking With 'Coconut And Sambal'

Bloomsbury Publishing In a normal year, it s possible that you would ve spent this weekend visiting family. Maybe you re in back in your childhood home, settling into familiar routines with your parents, like rolling your eyes when your dad ribs you for sleeping in a little, or smiling politely while your mom makes fun of you for the exact insecurity you thought you d been working on all year but apparently not well enough. These are just some of the pleasures of visiting home for the holidays. The other big one: Food. On account of not being able to visit my folks this year, I thought it d be a good idea to try and recreate some dishes reminiscent of home. I d never learned to make any Indonesian food growing up. In fact, I ve been growing increasingly distant from my Indonesian roots since leaving home. Thankfully Lara Lee, author of the new cookbook

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