EDINBURGH is gearing up to celebrate Organ and Tissue Donation Week 2023 which runs from September 18-24.
This annual campaign is all about raising awareness for the ongoing need for organ donation, encouraging people to make a decision about whether they wish to opt in or out of donation, and making sure these wishes are discussed with family members.
Here in the Capital, in line with the UK wide campaign, we are hoping to light up the City Chambers in pink to show our support. Our colleagues at the Edinburgh International Conference Centre (EICC), will also be lighting up their building on Morrison Street.
Yesterday (September 17) the ‘Transplant Tour’ began in Edinburgh. This is a charity cycle travelling down the UK to raise funds and awareness for the charity Give a Kidney. It will stop at Newcastle, Leeds, Sheffield, Manchester, Birmingham, and finish in Oxford. We have provided an official letter of support from the Lord Provost to the organisers and are supporting them and the charity with promotion.
On Friday (September 22), some Race for Recipients participants will set off from Murrayfield in Edinburgh and finish at the Kelpies in Falkirk.
The race is taking place across the country, with individuals and teams racking up the kilometres through walking, wheeling, running, swimming, and other ways, to raise awareness of the importance of making a donation decision and to recognise those whose lives have been touched by organ and tissue donation.
Depute Lord Provost Lezley Marion Cameron will be at Murrayfield to meet them and wish them well as they depart. Currently there are over 800 participants registered for the Race across Scotland.
Council Leader Cammy Day said:“As we celebrate Organ and Tissue Donation Week 2023, we must be mindful of the fact that more than 7,000 people in the UK are currently waiting for a life-saving transplant.
“Only around one per cent of people die in a way that makes organ donation possible, which means every donation opportunity is precious. There are thousands of people who could be given a new lease of life by a donor, however in order to help as many people as possible we all need to play our part by registering our decisions to be a donor or opt out.
“These are conversations that need to be had amongst families, friends, colleagues, and communities as we go forward. We know that families are more likely to support donation when they already know it was what their loved one wanted.
“I’m encouraged by the fact that over half of people in Scotland have now registered their organ and tissue donation decision however there is still a lot of work to be done. Whatever your choice may be, the important thing is to make it and discuss it. I would urge anyone who is 16 or over and yet to join me and many others who have recorded their decision by visiting the official website.
“Another great way to get involved is the Race for Recipients challenge. Our Depute Lord Provost Lezley Marion Cameron will be meeting some of the participants on Friday (September 22) as they head off cycling towards the Kelpies in Falkirk. Find out more and join online at their website.
“I’m proud of everything that we’re doing to mark this important week here in Edinburgh. From lighting up buildings around the city, to supporting our colleagues in government and the NHS, to lending a hand to fundraisers I’m sure this will be a week to remember.”
New Blue Label variant capturing the elusive taste of umami, in first-of-a-kind collaboration with renowned Chef Kei Kobayashi, can only be purchased at Johnnie Walker Princes Street
Whisky fans can purchase the limited edition bottling from today, with bespoke cocktails and immersive tasting experiences available in the coming weeks.
Edinburgh’s West End will be illuminated with a stunning new projection as part of a complete takeover of the venue.
Johnnie Walker, the world’s number one Scotch Whisky brand1, today unveils Johnnie Walker Blue Label Elusive Umami – a pioneering expression inspired by the enigmatic flavour also known as the fifth taste, which will be available exclusively at Johnnie Walker Princes Street from today, before launching worldwide on October 16.
Taking inspiration from Japanese Zen Calligraphy, the projection onto Johnnie Walker Princes Street celebrates the ancient art form with silhouetted artists’ intricate brush strokes combined with elements from the beautifully crafted Umami Blue Label packaging on the side of Princes Street’s biggest canvas.
Arriving at Edinburgh’s eight floor whisky experience before anywhere else in the world, Johnnie Walker Blue Label Elusive Umami is a limited-edition release crafted by Master Blender Emma Walker and renowned Japanese Chef Kei Kobayashi of Paris’ three Michelin Star restaurant Kei.
The pair joined forces to create a Scotch that encapsulates the inscrutable taste of umami, a Japanese word used to describe what is a hard-to-define flavour, possessing mysterious qualities.
The result – a beautifully balanced Scotch of sweet and savoury flavours, with notes of blood oranges and red berries with sweet wood spice, a touch of smoked meat, a hint of salt and pepper with a long, sweet fruit finish. Selected casks from inland and coastal distilleries are hand-picked at the height of their maturation for their unique umami profile – only one in 25,000 casks succeeds in bringing this elusive character to life.
In addition to being the first in the world to get their hands on this incredible new whisky, Johnnie Walker Princes Street guests will also have the chance to enjoy a limited-edition Umami cocktail on the 1820 Bar roof terrace and take part in an immersive 60-minute tasting experience, with details set to be released on Johnnie Walker Princes Street’s social media profiles in the coming weeks.
Johnnie Walker Master Blender, Emma Walker, says: “When Chef Kei and I set out to capture the essence of umami, we wanted to push the boundaries of what Scotch could be and bring a truly innovative offering to the world of whisky and flavour.
“For Johnnie Walker Blue Label Elusive Umami, only one in 25,000 casks in our unparalleled reserves of more than 10 million maturing casks made the cut in our painstaking search for that elusive flavour profile – each expression of whisky was hand-picked to create an umami profile, just like ingredients for a recipe, allowing us to bring the unique character of this innovative whisky to life.”
Chef Kei Kobayashi adds:“Umami possesses a mysterious quality that ignites our senses, revealing sumptuous taste, complexity, and depth.
“Encapsulating that alluring flavour through Johnnie Walker Blue Label Elusive Umami allows you to immerse your palate in an exquisite Scotch Whisky of subtle richness.”
Rob Maxwell, Head of Johnnie Walker Princes Street, says: “Johnnie Walker is renowned for pushing the boundaries of what’s possible in whisky, and Johnnie Walker Blue Label Elusive Umami does just that.
“This collaboration is an expression of taste that’s rarely seen in the world of whisky, and one that is set to inspire a new generation of whisky lovers. It’s exciting that we are the world’s first location to stock this exclusive dram at Johnnie Walker Princes Street. We can’t wait for you to taste it.”
Available exclusively at Johnnie Walker Princes Street in Edinburgh from September 18, 2023, and available to buy globally from October 16, 2023.
Follow Johnnie Walker Princes Street for more information:
TV Chef Theo Michaels has launched a series of cooking videos creating delicious food for people who are looking to lower their blood sugar – a key risk factor for type-2 diabetes.
The star of Channel 4’s Steph’s Packed Lunch has teamed up with SmarterNaturally, an exciting UK company that has created a unique super-strain of broccoli with patented health-boosting properties.
SmarterNaturally have turned their super-strength broccoli (called ‘GRextra’) into a ‘SuperSoup’ designed to support people suffering from diabetes (as well as high cholesterol and other health conditions).
Theo, who is an award-winning author and former MasterChef contestant, has created the free videos which show how to prepare a range of delicious, easy-to-make and diabetic friendly meals using this super soup.
The collaboration aims to use both science and nutrition to help people with diabetes eat better and gain control of their blood sugar levels.
The recipes are free to watch on SmarterNaturally’s website
(www.SmarterNaturally.com/recipes)
and show how the special broccoli soup can be used to create different flavoursome dishes – all of which contain a week’s worth of glucoraphanin (the health-boosting molecule which makes SmarterNaturally Soup so special).
Most people eat SmarterNaturally’s SuperSoup once a week by simply adding boiling water. But for those who prefer the culinary over convenience, Theo Michaels has given the soup a makeover to show just how easy it is to use as an ingredient in more exciting dishes instead.
The first three recipes in the series are Smoked Haddock with Cheddar Broccoli Sauce, Thai Green Curry and an Indonesian Laksa – all of which have been certified by nutritionists as diabetic friendly and can be made either vegetarian or vegan with just a few tweaks. In the coming weeks and months, Theo is planning to add more delicious meals to the list – all inspired by and incorporating the SuperSoup.
Theo said: “After being introduced to Smarter Naturally soup and reading the research behind the health benefits, I was sold on how beneficial their soup is for maintaining a healthy metabolism and supporting your body.
“I set about creating recipes that are full of flavour that complement the broccoli soup as well as being type 2 diabetes friendly. I’m excited to be working with such a talented team at SmarterNaturally who are dedicated to increasing the quality of life of so many people!”
Laura Knight, CEO, SmarterNaturally said “Our SuperSoup is a science-backed functional food designed to support people with high blood sugar, and it’s really convenient.
“Our long-term customers started to use the soup as an ingredient in all kinds of ways to keep things interesting.
“That’s way we’re excited about our partnership with Theo; he’s using his creativity and skills in the kitchen to turn our SuperSoup into culinary delights that people can easily make and enjoy at home, safe in the knowledge that the recipe protects the bioactivity of the soup and analysed by a dietician as being suitable diabetics.
“It’s an important step forward for us in our goal of supporting prediabetics and diabetics on their journey towards a healthier future.”
THE RECIPES:
Smoked Haddock with Cheddar Broccoli Sauce
Serves 1
Smoky haddock poached in milk with aromatics combined with Smarter Naturally soup to create a delicious cheddar sauce served with the gently poached haddock on a bed of fresh baby spinach leaves.
Ingredients
1 x40g sachet Smarter Naturally Soup
140g smoked haddock fillet
250ml skimmed milk
2 cloves garlic, cracked
2 bay leaves
30g cheddar cheese, grated
25g baby spinach
Pinch chilli flakes
Few sprigs fresh parsley, chopped
1 tsp olive oil
Method:
Pour the milk and water into a shallow frying pan along with the garlic, bay leaves and smoked haddock. Bring to a simmer for about 6-8 minutes until the fish is cooked through then remove from the heat. While the fish is cooking mix together a sachet of Smarter Naturally soup with the grated cheddar cheese and reserve.
In your serving bowl, bundle the baby spinach leaves into the centre and once the fish is cooked place on top of the spinach. Finally strain the hot milk through a sieve into the bowl of Smarter Naturally soup and cheese and mix together until combined. Pour the sauce around the edge of the fish in the bowl and garnish with few sprigs of chopped fresh parsley, pinch of chilli flakes and a drizzle of olive oil.
Thai Style Green Curry
Serves 1
This punchy fragrant Thai inspired curry is perfect to incorporate your SmarterNaturally soup; full of flavour this one never fails to satisfy!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt chicken stock cube
250ml hot water
1 tsp olive oil
90g chicken breast, cubed
200ml light coconut milk
80g mange tout
½ tbsp fish sauce
1 lime
Paste
10g coriander
½ small onion, quartered
2 cloves garlic
1 inch ginger, peeled
1 green chilli
½ stick lemongrass
Method:
Start with the curry paste, add all the paste ingredients to a food processor and pulse until you have a smooth paste (you may need to add a little water to help it mix). Add a splash of olive oil to a frying pan and fry the curry paste for a couple of minutes then drop in the diced chicken breast and after another minute pour in the coconut milk and leave to simmer for five minutes. If it gets too thick you can top it up with a little extra coconut milk.
While the chicken is cooking; add the stock cube to a bowl and pour in 250ml just boiled water and then pour in the soup sachet and mix to combine.
Once the chicken is cooked add the mange tout, fish sauce and give it a squeeze of lime. Remove the pan from the heat and stir in the SmarterNaturally soup until fully combined. Taste; adding more of the fish sauce or lime juice as preferred. Pour into a bowl, garnish with any left over coriander and drizzle of coconut milk.
Theo’s top tips:
omit the chilli if you prefer mild heat
try with fish instead of chicken
Indonesian Style Laksa
Serves 1
Theo says he can’t get enough of this one; a hearty yet vibrant Indonesian style prawn laksa with NaturallySmarter soup that makes this not only delicious but healthy too!
Ingredients
1 x40g sachet Smarter Naturally Soup
½ zero-salt vegetable stock cube
50g vermicelli rice noodles
250ml hot water
40g choi sum, stalk trimmed
1 tsp olive oil
1 clove garlic, chopped
½ small white onion, sliced
1 inch ginger, grated
1 red chilli, chopped
½ stick lemongrass
150g king prawns
200ml light coconut milk
50g bean sprouts
1 tbsp tomato puree
1 tbsp peanut butter
½ tbsp curry powder
½ tsp turmeric
1 lime
10g coriander for garnish
Start by hydrating the noodles in a large mixing bowl with enough hot water to cover by a couple of inches, leave to hydrate.
In a hot pan, add a splash of oil and then add the onion, garlic, ginger, lemongrass and chilli and cook for a couple of minutes (don’t let it burn) before stirring in the curry powder and turmeric and quickly followed by the coconut milk. Mix together and then stir in the tomato puree and peanut butter.
Add the choi sum to the pan and leave to simmer for five minutes until cooked through (you can add a splash of water if it starts to dry out/go too thick), then add the prawns and cook for another two minutes and remove from the heat.
In a separate bowl; mix together the vegetable stock cube with just boiled water and stir in the NaturallySmarter soup. Pour boiling water over the beansprouts to balance and remove from the hot water after a minute. Remove the frying pan from the heat and place the choi sum into a serving bowl along with the noodles (either drain in colander or use tongs to life out of the water).
Stir the soup into the Laksa and once combined pour over the noodles and choi sum, garnish with extra coriander, the beansprouts on the side, a squeeze of lime and any extra chilli you wish to use.
Theo’s top tips:
You can use frozen prawns instead of fresh; simply add just before the choi sum.
Can easily replace the prawns for Tofu or chicken if preferred.
These recipes have been analysed by a dietician and full nutritional information is available on request.
GRANTON Goes Greener are very excited to be hosting more FREE macrame workshops at Granton Parish Church in October.
They will be delivered by lovely Alexandra from Edinburgh and Lothians Regional Equality Council (ELREC) and in order to sign up, you MUST be able to take part in all 4 as we will be working on one big project taking 4 weeks.
Carer Support Payment will open for applications in pilot areas from November 2023, subject to parliamentary approval of regulations setting out rules and eligibility.
Adults living in Perth and Kinross, Dundee City and Na h-Eileanan an Iar, will be the first to be able to apply ahead of phased national rollout from Spring 2024. The benefit will be available nationally by Autumn 2024.
Carer Support Payment will replace Carer’s Allowance, currently administered by the Department for Work and Pensions, and will be provided by Social Security Scotland. It will be the 14th Scottish benefit and is a Programme for Government commitment.
More than 80,000 carers, will be able to receive the benefit in Scotland, including 1,500 carers who are currently unable to access Carer’s Allowance due to studying full-time.
Social Justice Secretary Shirley Anne Somerville said: “This 14th Scottish benefit feeds into our critical mission to reduce poverty and provide support those who are in the greatest need.
“Unpaid carers play a vital role in looking after their loved ones, but we know this can affect their own health and wellbeing. Carer Support Payment will provide unpaid carers with income in recognition of their caring role, giving them more security and helping them access opportunities outside of caring.
“Access to education is a key part of this, which is why we want to extend eligibility for our benefit to many carers studying full-time. I am pleased student carers will be able to apply as soon as Carer Support Payment is available in their local authority area, given the calls from carers and support organisations for changes to the current rules.
“This change and the delivery of Carer Support Payment will be a key milestone in our ongoing work to improve support for unpaid carers, and we are committed to further changes to make the benefit work even better in future.”
Hundreds of firefighters to be tested this week for cancer and other health issues in Scotland as part of a UK-wide firefighter health monitoring research project, commissioned by the Fire Brigades Union (FBU) and carried out by the University of Central Lancashire (UCLan)
Firefighters are currently not provided with regular monitoring in UK despite risk of occupational cancer
FBU calls for urgent action to protect firefighters
A firefighter cancer monitoring project has been launched in Scotland as part of a new UK wide research project commissioned by the Fire Brigades Union (FBU). The testing is being carried out by the University of Central Lancashire (UCLan), led by a world expert in fire toxicity, Professor Anna Stec.
Trials took place in Edinburgh from Monday 11th until Wednesday 13th September.
Nearly 200 Scottish firefighters are participating by providing blood and urine samples. The results will be used to detect cancers and other diseases at the early stages, and to identify evidence linking occupational cancers with exposure to toxic fire chemicals.
The Scottish Government has provided funding of £56,000 towards this project, while the Scottish Fire and Rescue Service is working with the FBU and UCLan to facilitate the testing.
This follows research finding that incidence of cancer among UK firefighters aged 35-39 is up to 323% higher than in the general population in the same age category.
This testing project is the first of its kind to take place for firefighters in the UK and follows the World Health Organisation announcement that occupational exposure as a firefighter is carcinogenic.
Riccardo La Torre, FBU national officer, said:“This research is a vital part of our campaign to protect firefighters from cancer and other occupational disease. The Fire Brigades Union is proud to have led the way in fighting for the protections we need to stop preventable deaths, while employers and governments have failed to act.
“The UK is decades behind many other countries on this issue. While it is positive that the Scottish Fire and Rescue Service has supported this week’s initiative, we urgently need regular UK-wide monitoring to catch occupational diseases early and save firefighters’ lives.”
John McKenzie, FBU Scotland regional secretary said:“Every firefighter who has volunteered to participate in these health trials should be proud of their contribution to workplace safety. The evidence shows that exposure to toxic contaminants in fire is putting firefighters’ health at risk. We must see serious action to save lives from occupational cancer and diseases.
“We are pleased that the Scottish Fire and Rescue Service is supporting this ground-breaking research and are committed to furthering this vital work. It is imperative that firefighters continue to see improvements to preventative measures within their workplaces over the months ahead.”
SFRS Assistant Chief Officer Andy Watt said:“The SFRS has already undertaken work to minimise the risk of contaminants for our staff and we will continue to work in partnership with the FBU and Professor Anna Stec to develop and deliver further improvements that will help mitigate the effects of contaminants.
“There are a wide number of areas of work that we are progressing through our Contaminants Group that will take time to deliver, and staff will see the phased implementation of these changes and improvements over the coming months.”
Anna Stec, professor in fire chemistry and toxicity at the University of Central Lancashire, said:“This is the first study of its kind in UK and the research brings to light the wide range of occupational hazards that firefighters face.
“It is vital that firefighters can continue to do their jobs as safely as possible, and the research shows that measures such as health monitoring and reducing exposure from contaminants at the workplace will play an important part in protecting firefighters.
“We hope that working with organisations like SFRS will not only help us to create a safer working environment in Scotland, but will also introduce a change to the wider sector.”
RLSS UK encourage students to Be a Mate during Freshers
The Royal Life Saving Society UK’s (RLSS UK) annual weeklong Don’t Drink and Drown campaign launches today (18 September), aiming to ensure students remain safe after nights out around the water as thousands of young people head off to university.
In a sample of UK accidental drowning cases analysed by RLSS UK, 62% of those aged 16-25 who lost their life were students. As a result, the charity is urging students to familiarise themselves with their new surroundings, especially if there is a body of water within the town or city they are moving to.
Of those aged 16-25 who drowned under the influence of alcohol or drugs, 81% weren’t with friends at the time of drowning. The campaign aims to speak to students and encourage them to, after a night out, be responsible for their friends, be a mate, and ensure they return home safely.
As fresher’s events take place across the UK in September, many students will be heading to bars and clubs to celebrate the start of their university adventure, and this is where RLSS UK fears tragedies may occur.
Lee Heard, Charity Director at RLSS UK, said: “Don’t Drink and Drown was launched following a string of tragic and high-profile student drownings in 2014. When heading to university, students should be excited for the year ahead but sadly we have seen various instances where young people’s nights out have sadly not ended the way they had planned.
“University should be a time where students are looking forward to making new mates, rather than losing them. Research indicates that among those aged 16-25 who lost their lives to accidental drowning, 44% had alcohol and/or drugs in their bloodstream.
“We know that alcohol and drugs have a number of different effects on the body including lowering inhibitions, which leads to impaired judgment, and this is where we see people taking risks and getting themselves into trouble in and around water.”
In line with this, the data also reveals that when under the influence of alcohol or drugs, accidental drowning victims are much more likely to have unintentionally fallen into the water; 55% compared to 36% for those who were not under the influence.
Lee continued: “With thousands of students moving to new cities to start university, Don’t Drink and Drown is vital in encouraging students to think about their new surroundings.
“Many university cities have rivers running through the heart of them or are near a coastline, and our campaign encourages students to ensure they are familiar with what routes they can take home after a night out that steer clear of the water.
Further analysis among alcohol/drug related drownings highlighted that, where known, over half of drug and alcohol related drownings take place between 11pm and 5am, the time in which students may be walking home from nights out. RLSS UK wants to reinforce the message of safety in numbers, be a mate, and stay together to make sure everyone makes it home safe.
Lee said: “We have seen cases of young people walking home after a night out, and for various reasons getting too close to the edge and ending up in the water.
“At this time of year, the water is colder than it looks and cold water shock is a significant factor, and paired with alcohol numbing senses, limiting muscle ability and slowing down reactions, it makes it extremely difficult to be able to swim and self-rescue.
“As we see mainly young men, walking home alone, sadly in these cases there is nobody around to help, we see nights out turn into tragedies.”
RLSS UK will be working with numerous universities across the UK and Ireland to get the message out to students returning for the start of term.
For more information on the campaign and to support RLSS UK’s Don’t Drink and Drown campaign this September visit www.rlss.org.uk/dont-drink-and-drown.
Edinburgh Napier report highlights significant reduction in speeds, as Wales implements country-wide change at the weekend
A study by Edinburgh Napier University has shown that the rollout of 20mph speed limits across the Scottish Borders has reduced average speeds by 3mph.
With previous research showing that there is an average 4% reduction in collisions with each 1mph reduction in average speed on rural roads, the study demonstrates the significant knock-on effect the new speed limit is likely to have, particularly when seen within the context of the national Road Safety Framework to reduce deaths and serious injuries to zero by 2050.
The trial, which took place across 97 villages and towns in the Borders since October 2020, showed that 85% of drivers dropped their speed by 3mph. It also showed that the largest speed reductions were observed in locations where higher speeds had been seen in the past – with those areas seeing an average reduction of 5.4mph.
Significantly, the report also concluded that the change in driver behaviour continued well after the beginning of the trial, with average speeds still well below previous levels eight months after the start of the trial.
The trial in the Borders is the first one in the world to look at the effects of a 20mph speed limit on such a large, rural area and the results will be studied by governments, local authorities and organisations across the UK and the world.
The study also comes just days before the Welsh Government made Wales the first nation in the UK to adopt 20mph as the default speed limit on restricted roads – generally roads that are located in residential and built-up areas where there are significant numbers of pedestrians.
Professor Adrian Davis of Edinburgh Napier’s Transport Research Institute who led the research said: “Previous research has shown that 20mph speed limits are effective in large towns and cities in both reducing speed driven and in reducing casualties.
“Our work looking at speed changes reveals that speed reduction to 20mph from 30mph in rural settlements produces similar results for speed reduction as in urban areas.
“Communities which have been asking for action to reduce speeding have been given a response, in this case by Scottish Borders Council who have taken action to address the dangerous and anti-social impacts of inappropriate speed.
“Our research findings consequently support the switch in Wales on Sunday from default 30mph to default 20mph speed limits.”
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