Month: October 2021

Care residents experience a taste of Oktoberfest … in Cramond!

Elderly residents transformed their care home into a Bavarian Steinhaus for an Oktoberfest celebration to remember – with the help from a local brewery.

Edinburgh-based brewer Pilot provided Cramond Residence with a selection of beers to sample during the Oktoberfest celebration which helped create a truly authentic experience.  

The home marked the celebration across three days with a variety of German-related activities, including an Oktoberfest party, beer tasting, a lesson on the history of the festival and themed arts and crafts.

Residents made decorations which were used to transform the cinema room ahead of the party and many even got involved in the set up to make sure everything looked authentic. 

Christian Daraio, Client Liaison Manager at Cramond Residence, said: “Thanks to Pilot, we were able to organise a truly unique experience for our residents that many wouldn’t have the opportunity to do otherwise.

“The celebration went down really well last year with both staff and residents keen to do it again. This year we wanted to do it bigger and better before so it was great to have Pilot on board.

“As we approach the winter months it’s nice to do something a bit different and bring everyone in the home together.

“I’m not sure if we will be able to beat this year’s event when it comes around again but at least we’ve made it one to remember!”

Pilot supplied the home with a variety of samples including Leith Lager, Mochaccino Stout and two more of its locally brewed beverages.

Director/Co-Founder at Pilot, Matt Johnson, said: “It’s great to hear the sample experience went down well with residents.

“We selected a diverse range of beer styles to provide participants with a mix of different flavour profiles; some of which may have been new to them, but we hope that others might have sparked some nostalgia too.”

The Oktoberfest festivities were part of the wider programme of activities on offer at Cramond Residences to keep residents stimulated and enjoying their later years. Other activities include trips for afternoon tea, story sessions with other residents and tailored physiotherapy sessions.

With capacity to house 74 residents, in nine small living concepts, the home provides luxury accommodation alongside care unmatched in quality. It offers a number of amenities including gardens, a beauty salon and cinema room.

Places at the care home start at £1850 a week.

To find out more about this luxury living facility, call 0131 341 4037 or visit: https://cramondresidence.co.uk/

Flu and COVID-19 vaccine roll-out is on track, insists Health Minister

People aged 60 to 69 and adults aged 16 and over with underlying health conditions have begun to receive invitations for their flu and COVID-19 booster vaccinations through the post.

Appointments for this group will take place at a local community clinic and will run from late October and throughout November.

Currently, as per JCVI advice, we are vaccinating people in the highest risk groups for both flu and COVID-19 including those who are aged 70 years and over, people in older adult care homes, those who are on the Highest Risk List and frontline health and social care workers.

In addition we are delivering flu vaccinations to children under 2 years old who have underlying health conditions, preschool children aged 2-5, all school pupils, pregnant women and all NHS healthcare workers.  

The winter flu and COVID-19 vaccination programme is working together to reduce the risks for both types of illness. Wherever possible, those eligible for the booster jab will receive both the flu vaccine and COVID-19 boosters on the same day. This is safe and effective to do.

More than 1.5 million COVID-19 and flu vaccinations have been administered since September 6.

For those in the underlying health conditions group, the type of health condition will guide whether they will be given a flu jab, the COVID-19 booster, or both vaccines.

Details on who is eligible for these vaccinations and when they can expect an invitation are available on NHS Inform.

Health Secretary Humza Yousaf said: “For those eligible for the COVID-19 boosters, appointments can only take place six months (24 weeks) after your second dose. As such, it may take several weeks before you receive your invitation letter. We remain on track with Scotland’s booster programme prioritising those at the highest risk for both COVID-19 and flu.

“We started this as soon as possible following the JCVI advice – that the booster dose should be offered no earlier than six months after completion of the primary vaccine course. It is important to note that many people in the original early priority cohorts of the initial vaccination programme had already had a 6 month gap prior to this JCVI advice.

“In addition to delivering the COVID-19 vaccine boosters, this year we are offering a record number of free flu vaccines to help protect the people of Scotland. It is the biggest ever flu vaccination programme in Scotland reaching over 4 million people.

“Appointments for both vaccines are being scheduled based on clinical need and age and it will take until the middle of January for everyone to be offered their vaccines. Boosters will be offered to many of the groups who routinely have the flu vaccine to protect people from both illnesses. To support this, we are ensuring those most vulnerable are vaccinated first.

“But I would like to stress: everyone who is eligible will be offered a vaccination. If you haven’t received your appointment letter yet, please be patient. You do not have to do anything now – you will be contacted, notifying you of your appointment.

“The flu virus changes every year, so you need to get the vaccine every year to stay protected. The vaccine cannot give you flu, but it can help stop you catching it, or suffering severe symptoms. The COVID-19 vaccine does not offer any protection from flu, you need to get the separate flu vaccine.

“Flu can be extremely serious and is very infectious. With COVID-19 still circulating in the community we can best protect those most at risk as well as ease pressure on our National Health Service and social care services by encouraging everyone eligible to get vaccinated against flu.”

Scottish Labour said: “This is more proof that the SNP are failing to protect the most vulnerable this winter: They’ve shifted goalposts for booster jabs.

“Many will now have to wait at least another month for a third jag. Cases are spiralling and we need faster action from the Government.”

To find out more about vaccine eligibility and when you will be invited visit:

nhsinform.scot/fluandcovid19vaccsguide

For more information about the flu vaccine, visit:

nhsinform.scot/fluvaccine 

For more information about the COVID-19 booster visit:

nhsinform.scot/covid19/vaccinebooster 

Police appeal following serious road crash on Seafield Road

Police are appealing for information after a serious road crash in Edinburgh on Sunday (24 October).

Around 4.15pm on Sunday afternoon, a road crash took place on Seafield Road involving a Nissan Juke and a Volvo V40.

Emergency services attended and the 85 year-old female driver of the Volvo, her 87-year-old male passenger, and the 32-year-old male driver of the Nissan were all taken by Ambulance to the Royal Infirmary of Edinburgh.

Hospital staff describe the condition of the 87-year-old man as critical, the condition of the 85-year-old woman as serious but stable, and the 32-year-old man as serious but stable.

Sergeant Iain McIntyre of the Divisional Road Policing Unit at Dalkeith is appealing for any witnesses to the crash, or anyone with dash-cam footage to contact 101 quoting reference number 2518 of 24 October.

Budget Briefing: Wage boost for millions of low-paid workers

  • The UK’s lowest-paid workers will receive a pay rise next year as the National Living Wage increases from £8.91 to £9.50 an hour – an extra £1000 a year for a full-time worker.
  • From 1 April, young people and apprentices will also see their wages boosted as the National Minimum Wage for people aged 21-22 goes up to £9.18 an hour and Apprentice Rate increases to £4.81 an hour.
  • This builds on the government’s continued action to support people with the cost of living including through the £500 million Household Support Fund, Energy Price Cap, Seasonal Cold Weather Payments and Warm Homes Discount, and keeps the government on track to meet its target to end low pay by 2024-25.

MILLIONS of the UK’s lowest paid workers will benefit from a pay rise next year, as the UK government takes further action to help the country’s poorest households.  

The Chancellor is expected to confirm at Wednesday’s Budget and Spending Review that the National Living Wage will increase from £8.91 to £9.50 an hour – a 59p an hour boost which means a full-time worker on the National Living Wage will see a pay rise of more than £1,000 a year.

The National Living Wage was introduced in 2016 and sets the minimum hourly pay a person over the age of 23 can earn when working.

Rishi Sunak is also set to announce a wage rise for young people under the age of 23. For those aged 21-22 the National Minimum Wage rate increases to £9.18 an hour, up from £8.36 – a 82p increase.

With apprenticeships a key part of our Plan for Jobs, the minimum hourly wage for an apprentice will also see a boost next year, with an 18 year old apprentice in an industry like construction seeing their minimum hourly pay increase by nearly 12%, going from £4.30 to £4.81 an hour.

Chancellor of the Exchequer Rishi Sunak said: “This is a government that is on the side of working people. This wage boost ensures we’re making work pay and keeps us on track to meet our target to end low pay by the end of this Parliament.” 

By introducing these changes, which are broadly consistent with previous increases, the government accepts all recommendations made by the Low Pay Commission – an independent advisory board which brings together economists, employer and employee representatives.

“The government remains committed to meeting its ambitious target of a National Living Wage of two-thirds of median earnings and expanding it to include workers over the age of 21 by 2024, provided economic conditions allow.

Since 2010, this government has continuously supported working people on the lowest wages – doubling personal tax thresholds, doubling free childcare for eligible working parents – worth up to £5,000 per child per year. It has also expanded Free School Meals to all five to seven-year-olds – saving families £400 a year.

This builds on recent action to support the lowest earners in the winter months, through measures like the £500 million Household Support Fund to help families with their food and utility costs, the Energy Price Cap, Seasonal Cold Weather Payments, and the Warm Homes Discount to ensure low-income households can keep their homes warm over the winter period.

As we enter the next stage of the Plan for Jobs, an extra £500m will also be invested to give people the skills and support they need to find good work as we build back better from the pandemic.

Heart Research UK: Health diet tips for Cholestrol Month

National Cholesterol Month: The benefits of a healthy diet

October is National Cholesterol Month. Cholesterol is a fatty substance which is needed in the cells of your body. Too much cholesterol in your blood can lead to a build-up in your arteries and this increases your risk of having a heart attack.

We provide simple dietary tips to help you keep your cholesterol levels in check.

Eat foods that are high in fibre

A diet that is high in fibre will reduce your risk of heart disease and help to keep your cholesterol healthy. Eat a minimum of five portions of fruit and veg each day and choose wholegrain versions of bread, pasta and rice.

Oats for breakfast

Oats contain a type of soluble fibre known as beta-glucan, which can lower your cholesterol. As the weather gets cooler, you could start your day with a bowl of porridge with healthy toppings such as mixed berries, chopped apple or banana and a sprinkling of toasted chopped nuts, seeds or cinnamon.

Eat healthier fats

Saturated fats can contribute to high cholesterol and these fats tend to come from animal sources (e.g. fatty meats, cheeses, cream and butter). Coconut oil is also high in saturated fats. Swapping saturated fats for unsaturated fats, such as oily fish (e.g. salmon and mackerel), extra virgin olive oil, rapeseed oil and avocados, can help to increase your levels of good cholesterol.

To help keep your heart healthy, why not try out some heart healthy recipes from our website: 

https://heartresearch.org.uk/heart-research-uk-recipes-2/  

Or our healthy cookbook:

https://heartresearch.org.uk/heart-research-uk-cookbook/

Climate solutions from peatlands to parasites

Scientists create virtual tour showcasing research to tackle Scotland’s climate crisis

As world leaders arrive in Glasgow for the UN Climate Change Conference (COP26), scientific experts have created a virtual tour showcasing research to tackle Scotland’s climate crisis.

Researchers from across SEFARI (a consortium of six globally renowned Scottish Environment, Food and Agriculture Research Institutes) have joined forces to highlight how innovative research is helping Scotland adapt to, and mitigate, the impacts of climate change.

Covering everything from peatlands to parasites, the Google Earth tour includes videos by scientists from Scotland’s Rural College (SRUC), James Hutton Institute, Rowett Institute, Moredun Research Institute, BioSS and Royal Botanic Garden Edinburgh (RBGE). 

Supported by SEFARI Gateway, the tour takes in collaborative research in the Forsinard Flows and at SRUC’s Kirkton and Auchtertyre farms into the impact of peatland restoration on greenhouse gas (GHG) emissions.

Visitors are transported to Scotland’s rainforests, to hear how scientists are protecting the vulnerable species living there, and into the world of parasites to learn how these opportunistic organisms are adapting to climate change as part of research at the Moredun Research Institute.

The team at the Royal Botanic Garden Edinburgh demonstrates how rain gardens can regulate the flow of water during extreme weather events, helping urban environments combat the impacts of both flooding and drought, while researchers from the Rowett Institute explain how novel crops such as hemp can help sequester carbon, promote biodiversity and restore the health of our agricultural land.

Visitors can experience the seascape of Aberdeenshire, where research into people’s perceptions has helped to develop visually appealing coastlines that also deliver renewable energy, and visit the James Hutton Institute’s Climate-Positive Farming initiative at Glensaugh farm, where a transformational approach to farming is helping to achieve net zero targets, while protecting and enhancing biodiversity and ensuring a sustainable farm business.  

Finally, at SRUC’s GreenCow facility near Edinburgh, researchers explain how state-of-the-art respiration chambers are being used to identify measures to reduce Greenhouse Gas emissions from cattle production systems. 

Dr Lorna Cole, an Agricultural Ecologist at SRUC, said: “Last year saw me working from home, lecturing Wildlife and Conservation Management students and home-schooling two teenagers.

“This really highlighted the value of interactive online teaching resources that are both accessible and accurate.”

Professor Lorna Dawson, SEFARI Gateway Lead for Environment and principal scientist at the James Hutton Institute, said: “The best thing about this virtual tour is that everyone can join, in their own time, from the comfort of their home or office, to learn more about how we are working together in collaboration and cooperation, across the institutes and with our partners, to help tackle the important issues of climate change and biodiversity loss – ensuring that Scotland’s people, biodiversity and industries continue to thrive now and into the future.” 

To join the tour, visit: https://bit.ly/OnSEFARITour

COP26 sources 80% of food from Scotland for its sustainable menus

COP26 Presidency releases details about its approach to food and catering for conference delegates, including information on sustainability and food sourcing

  • Menus at COP will be affordable and with a strong focus on sustainability
  • Eighty percent of food to be served at conference will be seasonal and sourced from Scotland
  • Sustainable measures at the heart of approach

COP26 delegates will be served sustainable, locally-sourced food at the upcoming climate summit in Glasgow, the UK has confirmed.

Overall, 95 percent of the food will be from the UK, largely sourced from Scotland, and be seasonal. This will put sustainability at the heart of catering for the summit, reducing emissions and promoting environment-friendly food production.

COP26 will set an example for other large-scale international events, in terms of food sourcing, by taking a number of measures to ensure a sustainable approach:

  • Ingredients will be replicated across the conference’s menus to ensure produce can be repurposed for other meals, if necessary, to avoid food waste.
  • The cups used to serve drinks will be reusable and it is estimated that this approach will save up to 250,000 single use cups.
  • Suppliers are setting high standards for sustainable food production, from Edinburgh’s Mara Seaweed, which is abundant and entirely sustainable and does not require fertilizer, fresh water or soil to grow, through to Benzies carrots and potatoes who use wind turbines to power their cool storage, biomas to provide heating and actively recycle the water they use.

In line with the international nature of COP26, we will be using Scottish produce to deliver an international inspired menu. There will even be a Scottish fusion to certain international dishes such as the ‘Scotch beef ramen’.

COP26 President-Designate Alok Sharma said: “There will be a tremendous amount of work to be done at COP26, with many hours of negotiations and long days, so the choice of food that we serve our visiting delegations, staff and all our volunteers, is very important.

“It is exciting to see such innovation in the menus that will be on offer and to understand the thought and effort that has gone into making dishes both healthy, sustainable and suitable for different diets and requirements.

“We very much look forward to giving our international visitors a flavour of the wide-ranging cuisine the UK has to offer.”

Kevin Watson, Business Director, SEC Food said: “We have worked hard to create low carbon menus that are accessible to all. We hope our sustainable food strategy will shape menus of the future as we all work to protect our planet.

“As well as providing great tasting and nutritious food, our menus are focused on local and seasonal sourcing, with a plant-forward approach. We have been delighted to showcase and work with so many local Scottish suppliers and our teams are looking forward to supporting the event.”

Scottish Studies at Drylaw Neighbourhood Centre

Wednesdays mornings from 10am – 12 noon for six weeks.

First session is Wednesday 3rd November.

To book your place call Drylaw Neighbourhood Centre on 315 4989 or email info@drylawnc.org.uk