BJP, Shiv Sena lock horns in Shinde’s home turf for Thane’s guardian ministership
The successful completion of the 400 billion yuan second-tier capital bonds issuance highlights the confidence of investors in Bank of Communications and the Chinese banking sector as a whole. The issuance not only demonstrates the bank's ability to access the capital markets but also underscores its strong fundamentals and prudent risk management practices.
GRAND FORKS – Tony Scheett spends much of his free time at St. Joseph’s Social Care. On a recent day, he could be found unloading shopping carts piled high with nonperishable products collected by UND’s Lambda Chi Alpha Fraternity. Scheett, 87, has been volunteering in the food pantry for 26 years, ever since he retired. ADVERTISEMENT “It’s something to do,” he said. “It gets me out of the house.” Mickey Munson, executive director at St. Joseph’s Social Care, said that in 2023, Scheett gave more than 1,500 hours to the organization. Earlier this fall, the Herald asked readers to nominate Greater Grand Forks residents who exemplify the spirit of volunteerism in the community. It generated more than two dozen responses, prompting the Herald to move forward with a series about volunteerism during the holiday season, beginning today. Considering his dedication to others, Scheett will be among those whose stories will be highlighted. Scheett retired from a civil service position at Grand Forks Air Force Base in 1997 and, soon after, began volunteering at St. Joseph’s. Along with John Koppy and Leon Comeau, he remodeled the former Charlie’s Bakery building, 620 Eighth Ave. S., by installing studs, insulation and Sheetrock, and building shelves. These days, Scheett works about five hours a day in the food pantry, where he stocks shelves and keeps everything organized. His wife, Joan, volunteers at the facility too. If he wasn’t volunteering here, Scheett said, he would sit at home and “vegetate.” In recent years, Scheett said, the demand for food for those in need is “definitely” increasing, a trend he attributes to “the economy and homelessness.” ADVERTISEMENT Kayla Connolly, administrative assistant who manages the pantry, said Sheett’s work is “great – because otherwise these shelves wouldn’t be as organized and stocked so neatly; it would look more chaotic.” To Scheett, she said with a smile, “Your military background serves you well here.” Volunteerism up post-COVID Scheett is among a growing number of people who are volunteering their time and talents to support organizations whose missions they believe in, studies show. New data from a nationwide survey on volunteerism and civic engagement, released by the U.S. Census Bureau and AmeriCorps on Tuesday, Nov. 19, reveal that, in many communities across the U.S., formal volunteering by Americans is rebounding from historic lows during the COVID-19 pandemic. (“Formal volunteering” is defined as helping others through organizations like food banks and other nonprofits.) The research found that more than 75.7 million, or 28.3%, of Americans ages 16 and up formally volunteered through an organization between September 2022 and September 2023. This figure points to a return to pre-pandemic levels of volunteerism, the researchers found. The 28.3% figure is up from 23.2% in 2021. The 5.1% point jump over two years represents the largest expansion of formal volunteering since the Census Bureau and AmeriCorps began tracking it. Since 2017, the Census Bureau has partnered with AmeriCorps to conduct a biennial, comprehensive survey of civic engagement – Volunteering and Civic Life in America – throughout the nation and over time. ADVERTISEMENT The collaboration has produced the nation’s most robust data about civic engagement, as well as the array of activities in which volunteers engage to make a difference in their communities. In September 2023, about 47,000 Americans ages 16 and up answered survey questions. AmeriCorps’ analysis of the most recent survey data shows that formal volunteers served an estimated 4.99 billion hours and contributed more than $167.2 billion in economic value between September 2022 and September 2023. Although the research revealed that more Americans formally volunteered, the number of hours served per person has continued to decline. Nationally, average hours served per volunteer in the previous year dropped from 96.5 hours when the survey began in 2017 to 70 hours in 2023. Similarly, half of formal volunteers served 40 hours in 2017 compared to 24 hours in the latest data. Demand rising Across the country, demand for nonprofit services continues to increase, paid staff shortages persist and donor support is dropping – all while inflation eats away at revenue, according to the National Council of Nonprofits. To ease the pressures, many nonprofit organizations rely heavily on volunteers who can be of critical importance in carrying out their missions. For those organizations, the perennial challenge of recruiting volunteers was clearly exacerbated by the pandemic. “Volunteerism had been declining for years before COVID-19, and the pandemic sent many charities’ volunteer programs into disarray,” Senior Editor Ben Gose wrote in September in The Chronicle of Philanthropy. Formal volunteering dropped more than 23%, from 30% of the public in 2019 to 23.2% in 2021, at the height of the pandemic. But at St. Joseph’s Social Care, “we kind of buck the trend,” Executive Director Munson said. “We’ve been fortunate to have a pretty steady group of volunteers.” ADVERTISEMENT “We get quite a bit of help from (members of) St. Mike’s, St. Mary’s and Holy Family Catholic churches and the Newman Center at UND,” he said. Like Tony Scheett, a member of St. Mary’s Church, many of the volunteers who help out at St. Joseph’s are in their retirement years. St. Joseph’s also benefits from “a fair number of UND students who come and help,” he said. Additionally, employees of local businesses, such as the Steffes Group and Gate City Bank, commit time and labor to St. Joseph’s mission of meeting the basic needs of people in this community, Munson said. “People from the Listen Center come and pack boxes and provide community services.” The food pantry, which serves more than 200 families per month, receives food from Hugo’s Family Marketplace, Natural Grocers and Great Plains Food Bank as well as individuals’ donations of monetary gifts and shelf-stable products, Connolly said. Altru Family YMCA and local Catholic churches conduct food drives to support St. Joseph’s. “For our summer lunch program,” Munson said, “we have businesses – like American Crystal and other businesses – and a few of the banks and Northwestern Mutual come and help serve meals.” From June to mid-August, St. Joseph’s volunteers serve more than 19,000 free lunches to local children and several different sites around Grand Forks and East Grand Forks. Their work helps ensure that no child goes hungry. ‘Steadfast volunteers’ A new report from the University of Maryland’s DoGood Institute shows that nearly half of nonprofit CEOs surveyed in mid-2022 said recruiting enough volunteers was still “a big problem,” but that may not be true locally. Tricia Lee, CEO of Development Homes, Inc., said volunteerism is still strong in Grand Forks. ADVERTISEMENT “We definitely have people who are willing and who always show up. We have very consistent and steadfast volunteers,” Lee said. “I see (volunteerism) as alive and well. “Oftentimes, there is a variety of age ranges and backgrounds, so it’s not always the tried-and-true (volunteers). We have people who always show up, but it’s always a wide span of people and age ranges, which is really cool. “For us, it’s a lot of outreach activities that people jump in and help with, and that’s very important to us because we want to be a contributor in the community.” Area businesses and other organizations also fill an important role in community volunteerism. Heather Fuglem, executive director of the local United Way, said nearly a dozen entities have stepped up to provide volunteers, including First National Bank & Trust, Choice Bank, First State Bank, Alerus Financial, UND, United Valley Bank, Frandsen Bank, Rydell Cars, Sharon Lutheran Church and Midcontinent Communications. In the summer months, though, United Way often has difficulty finding volunteers, Fuglem said. “Our Backpack Program and Kidz Closet are 95% volunteer-run, so if we do not have volunteers that puts the work of those programs on our staff.” The local United Way has only eight full-time equivalent (FTE) employees, she said, “so when staff are pulled to help in these programs, it unfortunately creates a bottleneck of backlog for all areas of United Way.” ADVERTISEMENT ‘Huge part of our culture’ Some organizations elevate volunteerism to a corporate priority. At Gate City Bank, Becky Mindeman, senior vice president of northeastern North Dakota, said volunteerism “is a huge part of our culture” and is reflected in the bank’s mission statement. “(With) what we do with our volunteer efforts and our charitable donations, it’s how we make a difference in our communities,” Mindeman said. Throughout the bank system, “our team members have provided $4.9 million in philanthropic giving and more than 310,000 hours (to) more than 1,000 charities since 2003,” she said. “Last year alone, our charitable impact was $4.3 million, and that included more than 25,000 volunteer hours by our team members.” Gate City Bank encourages employees to give on company time, Mindeman said. “For each hour that they volunteer beyond 10 hours, we give approximately $30 to that charity, and we also match contributions as well. We match team members’ volunteer time and donations up to $2,000 per year. “We really encourage our team members to find an organization that they are passionate about.” For example, along with many other volunteer efforts, Gate City has had a weekly Meals on Wheels route for years, she said. Volunteering, it seems, not only benefits the nonprofit organization, but also the employee’s personal well-being. “People feel good after they’re able to give back to their communities,” Mindeman said. “They talk about the different things that they get to do when they are volunteering, and that sparks interest. They have fun with it. “We’ve definitely seen an increase in our team members volunteering.”The key to mastering the "W+Spacebar" challenge lies in proper hand positioning and coordination. Lenovo's online tutorials emphasize the importance of maintaining a relaxed yet focused posture while gaming. By positioning their hands correctly on the keyboard and adopting a natural wrist alignment, female gamers can improve their dexterity and accuracy when pressing multiple keys simultaneously.
On a balmy autumn evening at Inja restaurant at the Manor Hotel in Delhi, food connoisseurs, authors, chefs and experts came together for a Chef’s Table organized by the Food Future Foundation and We The Chefs. The evening saw a remarkable gathering of culinary experts from Japan and India, celebrating the rich interplay of culture, flavor, and innovation. The event featured Michelin-starred Chef Takuji Takahashi of Kyoto’s renowned Kinobu Restaurant and Food Scientist Dr. Hiroya Kawasaki. Together, they offered an enlightening exploration of Japanese cuisine, delving into the principles of umami, health, and sustainability. Joining the conversation were eminent chefs and popular names from the culinary world including Pawan Agarwal, the CEO of Food Future Foundation. The Discussion The discussion began with the role of umami, the sixth taste in Japanese cuisine and how it is a complete game changer when it comes to flavours. The discussion also brought into light, on one of the most controversial topics in the world of gastronomy- Monosodium Glutamate. Monosodium glutamate (MSG), is a flavor enhancer which is extensively used in Pan Asian cooking, but has long faced stigma as a "villain" in the food industry. This perception stems from a combination of anecdotal reports, cultural biases, and misinformation rather than conclusive scientific evidence. MSG was created as a compound from glutamic acid that naturally occurs in foods like tomatoes, mushrooms, and cheese. Certain researchers pointed towards MSG causing some side effects like headaches, nausea, and "Chinese Restaurant Syndrome," a term coined in the 1960s after reports of discomfort following the consumption of Chinese food. However, numerous scientific studies, including evaluations by the FDA and WHO, have consistently classified MSG as safe for consumption when used in typical culinary quantities.MSG's role in culinary traditions, its scientific foundation, and its potential to elevate global cuisines. The flavour-Umami that Monosodium Glutamate imparts, plays a significant role in Japanese Cuisine. Chef Takahashi delved into MSG’s indispensable role in Japanese cuisine, particularly in dashi, a base stock that forms the backbone of countless dishes. He explained how MSG enriches flavors without dominating them, creating harmony by amplifying the natural umami present in ingredients. “MSG is an enhancer,” Chef Takahashi noted during the discussion. “It doesn’t overpower; it helps each ingredient reach its full potential.” Shared Umami in Indian Cuisine The discussion also highlighted parallels between Indian and Japanese culinary practices. Professor Jamuna Prakash, a food consultant and former professor at the University of Mysore, emphasized how MSG could elevate the flavors of Indian curries, dals, and vegetable preparations. The event explored natural umami sources like tomatoes, mushrooms, and cheese, which MSG amplifies to deepen flavors. Debunking MSG myths One of the event's key moments was the scientific classification of MSG's safety. Professor Prakash explained that MSG is derived from plant-based sources such as sugarcane, sugar beets, and cassava through a fermentation process similar to yogurt production. She addressed lingering misconceptions, stating, “MSG is synthesized from natural materials and metabolized in the body like any other nutrient. It’s completely safe, even for pregnant women.” She also noted a fascinating fact: mother’s milk is one of the richest natural sources of glutamate, underscoring its safety and nutritional value. Sodium reduction with MSG It has been found that the dishes that use MSG, use less amount of salt sodium in dishes. Containing only 12% sodium, compared to 39% in table salt, MSG allows chefs to reduce sodium by up to 40% without compromising taste. This property has even been recognized in national health strategies, such as Singapore’s campaign to promote low-sodium alternatives. MSG’s place in contemporary kitchens MSG is not ancient. Its journey began in 1908, when Japanese chemist Dr. Kikunae Ikeda discovered the taste of umami in kombu seaweed and identified glutamic acid as its source. His findings led to the creation of MSG, a seasoning that revolutionized culinary practices by enhancing natural flavors. Bridging cultures through umami The event celebrated the shared heritage of umami in Indian and Japanese cuisines. Ingredients like peas, garlic, corn, and potatoes, rich in natural glutamates, were highlighted as a common thread. “Japanese food remains one of the healthiest cuisines despite its liberal use of MSG,” remarked Chef Ajay Chopra, underscoring the seasoning’s role in global gastronomy. The event brought together prominent figures from the culinary world, including Masterchef Ajay Chopra; Dhruv Oberoi, Executive Chef at Olive Bar and Kitchen; Vaibhav Bhargava, Partner Chef at CHO; Ravitej Nath, Co-founder of Highlife and Corporate Chef & Director at Spice Lab, Tokyo; Veena Arora, Consultant Chef at The Imperial; Dr. Chef Parvinder Singh Bali, Director of the School for European Pastry and Culinary Arts; Manish Sharma, Executive Chef at The Oberoi, New Delhi; and Sourish Bhattacharyya, Senior Consultant at We The Chefs.LOS ANGELES (AP) — Londynn Jones scored 15 points, making all five of her 3-pointers, and fifth-ranked UCLA stunned No. 1 South Carolina 77-62 on Sunday, ending the Gamecocks’ overall 43-game winning streak and their run of 33 consecutive road victories. The Gamecocks (5-1) lost for the first time since April 2023, when Caitlin Clark and Iowa beat them in the NCAA Tournament national semifinals.Article content Game Day 29: Oilers vs Wild The Edmonton Oilers have waived struggling defenceman Travis Dermott, making way for newcomer Alec Regula, who was claimed on waivers on Wednesday. My take 1. Dermott was brought in on a try-out contract this September and made the Oilers, but he struggled in his two-way play and failed to exhibit any one skill that would keep him in the line-up. He had some chances but didn’t click, making it an imperative for the team to move on from him. 2. Edmonton needs at least seven solid NHL d-men heading into the playoffs. Perhaps newcomer Alec Regula will be that seventh man. Both Josh Brown and Dermott took a stab at winning the job but couldn’t get it done. Ty Emberson and Troy Stecher, on the other hand, have impressed enough in Edmonton that it’s likely they’ll remain on the NHL roster. 3. Edmonton has a solid top-pairing in Evan Bouchard and Mattias Ekholm, along with a solid second-pairing in Brett Kulak and Darnell Nurse, who since November 1 has played the best hockey of his NHL career. Stecher, Emberson and Regula are all right-shot d-men, so they’re not an ideal group to mix and match on the third-paring, but the Oilers have been getting around this issue to date by moving Kulak up and down the roster, sometimes pairing with Nurse, at other times with Emberson. 4. It speaks well of owner Daryl Katz’s commitment to the team that he’s willing to bring in numerous players on pro contracts, give them a chance, then pay the full shot or a substantial portion of their NHL salary if they fail and end up in the NHL. Brown will make $1 million this year and for the next two. Dermott earns $500,000 this year if he’s in the minors. Regula earns $775,000 wherever he plays. This kind of expensive experimentation allowed the team to see if Brown, Dermott, Stecher and Emberson could cut it. So far the Oilers have two hits and two misses, but perhaps Regula will make it a third hit. 5. As for tonight’s game, the Oilers are going with the same line-up as last game, save for having Calvin Pickard in net. Pickard has six wins and three losses, but an underwhelming .892 save percentage. At the Cult of Hockey McCURDY: Surprise! Oilers bring in big new d-man Staples on politics Danielle Smith in damage control to stop sell-out of Alberta’s interests in Trudeau/Trump tariff crisis
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