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June was PTSD Awareness Month. Here is info that demonstrates that we have much to do in our PTSD awareness efforts â including outreach to PTSD suffers. Who are our PTSD suffers? A Google search will provide this information: âPrevalence of PTSD in Veterans â In one major study of 60,000 Iraq and Afghanistan veterans, 13.5% of deployed and nondeployed veterans screened positive for PTSD,12 while other studies show the rate to be as high as 20% to 30%â Another study suggests that 1 in 10 veterans who served in Vietnam â more than 283,000 people â experienced PTSD symptoms four decades later. PTSD is not only something that happens to our veterans and first responders. Here is info from an article published on Drexel.edu by their news officer, Rachel Ewing discussing a study, authored by Jonathan Purtle, DrPH, an assistant professor at the Drexel University School of Public Health. ....
Monday 17 May 2021 A few years ago, as I sat overlooking the harbour in Sydney – I was living there and working at Time Out – an Italian chef, upon clocking my Glaswegian accent, looked at me and said, ‘Scotland? Great produce! But you don’t know what to do with it.’ This, I realised, feeling suddenly pale in the Australian sun, is the global reputation of Scottish cooking. Sure, our produce is world-renowned – salmon, shellfish, whisky – but there is little faith that we, as Scots, know what to do with our own bounty. Ethical Shellfish Company boat It is, of course, nonsense. The people have known how to cook with their country’s wares for millennia – culinary craft has been honed throughout historic invasions, waves of immigration and the spice laden kists of imperialism – but somehow so-called Scottish cuisine has left us with haggis and tatties, deep-fried fish (we don’t talk about the other deep-fried thing) and chicken Balmoral. Glasgow che ....