YOUR COMPANION FOR LIFE IN THE FRENCH COMMUNITY AUGUST 2024
Holidays by the Sea
PLUS HEALTH NATURE GARDENING EXPERT ADVICE and much, much more…
A Note from the Editors
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etcetera magazine @etceterafrance
Welcome to the August edition of etcetera magazine.
We hope you can enjoy some of the summer (which has arrived… yes?!) and that you’re not too inundated with seasonal visitors or work (well, unless you want to be!).
August is a great month in France - lots of events, outdoor activities, and new places to visit and explore.
Wishing you all a wonderful month ahead,
15 SAMU (Medical)
17 Gendarmes (Police)
18 Pompiers (Fire and also trained in medical emergency)
112 European emergency not always English
114 Text-message emergency number for deaf/hard of hearing
119 Child abuse
115 Homeless
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113 Drugs and alcohol 1616 Emergency- Sea & Lake 3131 Last incoming call, key ‘5’ to connect Orange English speaking helpline
0033 (0)9 69 36 39 00
Website in English: www.orange.com/en/home
Technical assistance for landlines (French): 3900 (+33 9 69 39 39 00 from abroad)
SFR 1023 or 00336 1000 1023 (Not English) EDF 8am to 8pm, Monday to Saturday. +33 (0)9 69 36 63 83 EDF Helpline in English 0033 562164908 (From UK)
E-mail: simpleenergywithedf@edf.fr
CPAM - 09 74 75 36 46
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SNCF (train times, buying tickets etc) 36 35
Credit Agricole English Speaking Helpline
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Alcoholics Anonymous
For contact details of meetings in your area including those conducted in English, visit www.aafrance.net
SSAFA France 05 53 24 92 38 email france@ssafa.org.uk
HOSPITALS
05 55 05 55 55 Limoges (CHU)
05 55 43 50 00 St Junien
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Bereavement Support Network
English speaking support group for guidance on coping with bereavement in France. Personal and practical advice. www.bsnvar.org
Women for Women in France offering support to foreign-born (non-French speaking) women dealing with domestic abuse www.womenforwomenfrance.org
Counselling In France Counsellors, psychotherapists, NLP, CBT etc offering therapy in English to expatriates all over France on www.counsellinginfrance.com
French Health Insurance Advice line
CPAM English speaking Advice line: 09 74 75 36 46 (from France) 0033 974 75 36 46 (from other countries). The line is open from Monday to Friday, from 8:30 a.m. to 5:30 p.m.
NHS website : www.nhs.uk/using-thenhs/healthcare-abroad www.ameli.fr
No Panic France Helpline: No Panic UK helpline: 0044 1 952 590 545 11h - 23h (French time) 7/7 www.nopanic.org.uk /nopanicfrance@orange.fr
English-speaking Mental Health Line
SOS- HELP 01 46 21 46 46 3pm-11pm 7/7
British Consulate in Paris 01 44 51 31 00
British Consulate in Bordeaux 05 57 22 21 10 www.ukinfrance.fco.gov.uk/en/
EASTMIDLANDS
Cyanotype Sun Prints
CREATING STUNNING IMAGES WITH SUNLIGHT AND YOUR IMAGINATION!
Cyanotype printing is a fun and creative craft that makers of all ages will enjoy. Choose your theme, collect your items and create!
There are two ways you can create these prints, in this tutorial we’re using the pretreated pieces of cyanotype paper, as opposed to mixing the chemicals. So once you’ve bought the paper (visit local craft suppliers or order online) you’re good to go! (The other process involves mixing two chemicals, and making your paper (or fabric, or whatever surface you have chosen) suitable for solar printing - once you get the hang of the basics, consider trying this way! You can print on wood, stone, canvas…)
Materials:
Cyanotype paper
A piece of glass or acrylic
A piece of cardboard
Bulldog clips, or masking tape to secure the glass and paper in place
Steps
1. Ideally you want to prep your work area inside (or at least in the shade). Practice your composition of creative objects and have them ready to go. Once you feel good about your design, pull a piece of cyanotype paper out of the black envelope. Please the paper on top of the cardboard.
2. Time is of the essence! Quickly arrange your objects how you want
Your collection of objects (flowers, plants, feathers, or go for unusual items from your outbuilding or shed, like nuts and bolts, think textures and shapes!).
A small tub of water
them on the paper (the paper starts to slowly expose even in indoor light).
3. Once you are happy with your design, place the glass on top and press down to flatten your objects as much as possible.
4. Secure the cardboard, paper (with your items) and glass in place, and walk your artwork out into direct sunlight.
By Gayle and Seb Feasey
5. Allow the sun to do its work! The paper will change colour and fade. Once it is nearly colourless or pale green, your print has been fully exposed. On a sunny day this could be as little as 1-2 minutes. Cloudy days can take closer to 7 minutes.
6. Once your print is exposed, carefully pick everything up and move it back out of the direct sunlight. Remove the glass and your objects and immediately place the paper in cold water. This will stop the printing process. Allow to rinse for one minute or so and remove to dry.
7. Once dry, you may iron your art paper over a towel or place under a stack of heavy books to flatten overnight.
8. Frame and enjoy for years to come!
Left: This print wasn’t left in the sun as long, and it was a bit cloudy; Right: Created on a sunny day
Image: By Seb Feasey
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Parlez Français
French conversation, vocabulary & traditions
Les loisirs en vacances au bord de l’eau
Histoire :
Youpi ! Les vacances commencent enfin ! Beaucoup de monde se pressent sur les routes de France pour aller vers leur lieu de villégiature pour leurs vacances. Une grande majorité des Français vont au bord de l’eau, que ce soit la mer, une rivière ou un lac. Bien sûr, les piscines sont prises d’assaut. Pour se rafraîchir, pour nager, pour jouer et pour se faire du bien, beaucoup d’activités au bord de l’eau existent. Des aires de pique-nique sont aménagées au bord de lacs et rivières. Des centres de loisirs bordent ces lieux et aussi la plage. Ceux-ci et des piscines proposent toutes sortes d’activités de plein air et de sports aquatiques. Mais aussi, seul, vous pouvez aussi pratiquer certains sports.
Voici quelques sports aquatiques, pour vous « mettre l’eau à la bouche » : la natation, l’aquagym, l’aqua-jogging, l’aqua-fitness, la plongée, le pédalo, la planche à voile, le catamaran, faire du bateau ou du voilier, la pêche, le paddle surf, le body surf, le canoë-kayak, le surf, le kitesurf, le wakeboard, l’aviron, le rafting, le canyoning, le ski nautique…
Alors, n’hésitez pas à vous jeter à l’eau ! Bonnes vacances !
Une famille anglaise est en vacances en France, le père, John, la mère, Linda et leurs trois enfants, David, Simon et Hannah. Ils se rendent à l’Office de Tourisme du village pour obtenir des renseignements.
Hôtesse de l’Office de Tourisme : Bonjour ! Vous êtes vacanciers ?
John : Oui, nous sommes en vacances. Nous séjournons au camping, dans un mobil-home et une tente.
Hôtesse : Comment puis-je vous aider ?
Linda : Nous venons d’arriver hier soir et nous ne connaissons pas la région. Nous avons 3 enfants. Ils voudraient aller se baigner ou jouer dans l’eau, surtout qu’il fait chaud.
Hôtesse : Nous avons une piscine municipale qui se situe au bord de la rivière. Il y a un toboggan que les enfants adorent. Il y a un grand bassin et un bassin pour les jeunes enfants. A l’intérieur du bâtiment, il y a un jacuzzi.
Linda : J’adore me détendre dans un jacuzzi. Que faut-il porter pour aller à la piscine ?
John : Y a-t-il d’autres activités avec l’eau ?
Hôtesse : Oui, nous avons le centre de loisirs au bord de la rivière qui propose de faire du ski nautique ou du canoë-kayak ou du pédalo. Vous pouvez aussi vous baigner ou patauger dans l’eau dans la rivière. A côté du centre de loisirs, il y a des tables de pique-nique, une buvette qui vend des boissons et des glaces, une aire de jeux pour enfants et une petite plage aménagée avec du sable.
David : Oh super ! Est-ce que je peux faire un château de sable ?
John : Je pense que oui.
Hôtesse : Oui bien sûr ! Est-ce que tu as pris ton sceau et ta pelle pour faire le château de sable ?
David : Oh oui ! Et j’ai pris ma bouée préférée en forme de crocodile. Est-ce qu’il y a des vagues, parce que mon frère a pris sa planche de body surf ?
Hôtesse : Ah non, désolée. Il n’y a pas de vagues car c’est une rivière. L’eau est plate.
Hannah : Est-ce qu’il y a des coquillages ? J’adore ramasser les coquillages.
Hôtesse : Euh… oui, peut-être des tout petits coquillages. Il y a des petites moules de rivière. Mais, surtout, il y a des poissons.
Attention car en France, il faut porter des maillots de bain pour aller à la piscine
Hôtesse : Attention car en France, il faut porter des maillots de bain pour aller à la piscine. Pour les hommes et les garçons, les caleçons de bain sont souvent interdits, alors il faut mettre un slip de bain.
Simon : Ouais ! Moi, j’aime pêcher avec Papa. J’ai une grande épuisette. Est-ce qu’il y a des crabes ?
John : Je ne pense pas. Oui, mon chéri, je sais que tu aimes bien m’aider à la pêche. Nous avons même apporté nos affaires de pêche. Où pouvons-nous pêcher et où peut-on acheter une carte de pêche ?
Hôtesse : Il n’y a pas de crabes mais il y a des écrevisses d’eau douce dans la rivière.
language & assistance
Vous pouvez pêcher dans le lac communal, c’est ici sur la carte. Vous pouvez acheter une carte de pêche pour la journée ou pour la semaine, ici, à l’Office de Tourisme.
John : Parfait, merci.
David : La plage est-elle proche ?
Hôtesse : Oui, à 15 minutes en voiture ! On peut y faire du ski nautique et du parachute ascensionnel, sauter dans les vagues et faire des châteaux de sable ! Les enfants : Youpi !
N’oubliez pas de mettre un chapeau, des lunettes de soleil et de la crème solaire pour éviter les coups de soleil !
Hôtesse : Et les enfants, n’oubliez pas de mettre un chapeau, des lunettes de soleil et de la crème solaire pour éviter les coups de soleil !
Linda : Ne vous inquiétez pas, nous avons tout prévu, ainsi que beaucoup de bouteilles d’eau et même le parasol !
Hôtesse : Bonnes vacances et n’hésitez pas à revenir prendre des informations ici à l’Office de Tourisme. Nous sommes à votre service.
se presser (verb) to rush
un lieu de villégiature a holiday place les vacances (f, pl) the holidays au bord de by the side of, along être pris d’assaut to be taken by storm se rafraîchir (verb) to refresh oneself
nager (verb) to swim
se faire du bien (verb) to do a lot of good for oneself une aire de pique-nique a picnic area un centre de loisirs a leisure centre border (verb) to border, to be along la plage the beach une piscine a swimming pool en plein air in the open air
Bonnes vacances ! Bon courage ! Et à bientôt ! Isabelle
Élargissez vos horizons avec CONTINENTAL HORIZONS ! Broaden your horizons with CONTINENTAL HORIZONS! Isabelle works for CONTINENTAL HORIZONS Language Centre in L’Isle Jourdain 86. She is a specialist Teacher of French as a Foreign Language with more than 26 years’ experience. Do not hesitate to contact her on 06 20 10 34 49 or 05 49 84 17 73
Learn French with Continental Horizons! Contact us by email : continentalhorizons@free.fr
GET THE VOCAB APPRENEZ LE VOCABULAIRE !
language/assistance
un sport aquatique a watersport
pratiquer (verb) to practise, to play
mettre l’eau à la bouche (verb, expression) to make your mouth water la natation swimming la plongée diving
la planche à voile windsurfing la pêche fishing
l’aviron (m) an oar
le ski nautique
water skiing
se jeter à l’eau (verb, expression) to take the plunge (to throw oneself into the water)
un loisir a pastime
se rendre à (verb) to go to un renseignement some information
un vacancier a holiday maker
séjourner (verb) to stay (somewhere)
un mobil-home a mobile home
une tente a tent
se baigner (verb) to bath, to go into the water
jouer (verb) to play
il fait chaud it is hot (weather)
se situer (verb) to be located
un toboggan a slide
un bassin a pool
se détendre (verb) to relax
porter (verb) to wear or to carry
un maillot de bain a swimming costume
un caleçon de bain swimming shorts
interdit (adj) forbidden un slip de bain swimming trunks
patauger dans l’eau (verb) to paddle
une buvette a bar for refreshments
une aire de jeux pour enfants a children’s playground le sable the sand
un château de sable a sand castle
un sceau a bucket
une pelle a spade
une bouée a rubber ring
une vague a wave
une planche de body surf a bodyboard
plat (adj) flat
un coquillage a shell
ramasser (verb) to pick up from the ground une moule a mussel
un poisson a fish pêcher (verb) to fish
une épuisette a landing net
une carte de pêche a fishing licence
une écrevisse a crayfish
parachute ascensionnel Parasailing un chapeau a hat
Lauren
www.anglofrenchhelp.com contact@anglofrenchhelp.com
Marjorie Barboza
Certified Translator
Certified translations of birth or other certificates, driving licenses, wills, deeds, court orders, proof of
marjorie.m.barboza@gmail.com
les lunettes de soleil (f, pl) sunglasses la crème solaire sun cream
éviter (verb) to avoid un coup de soleil sunburn
Ne vous inquiétez pas ! Don’t worry! prévoir (verb) to plan prévu planned
un parasol a parasol revenir (verb) to come back
Nous sommes à votre service. We are at your disposal
language & assistance
FRENCH LESSONS FOR FREE
with experienced French teachers (if eligible) Groups - Private tutoring -
Contact Alain 05 55 32 41 76 / 06 37 76 54 98 alain.rio@hvformations.org http://hvformations.org
Feel the Burn
Cooking, no matter how simple TV makes it appear, can be a hazardous activity. Forget the ”anyone-can-do-it” hokum, it’s not all golden pastry and “here’s one I made earlier”. Oh no. A recent conversation prompted me to recall my friend Adrian from way back in my college days. Adrian’s waist-length hair and oddly distracted manner belied his being highly qualified in the field of electronics. However, Adrian’s leisure hours featured quite often cigarettes which came in the post from a mysterious acquaintance in Gibraltar. This may be relevant to what occurred one evening when Adrian returned to his tiny flat carrying one of those Fray Bentos ovenready dinners. Omitting to read the instructions, our hero put it straight into a dangerously hot oven without puncturing a hole in the tin. A short and deceptively calm interval followed before the resulting explosion blew out his kitchen window and peppered Adrian in steak and kidney pudding. We never found his oven door.
So, I remembered Adrian (who happily survived, only vaguely aware of what had happened) as summer - even this one, eventually - brings the safer pleasure of cooking outdoors. There’s a primaeval echo, a satisfying hunter/gatherer vibe, in the act of incinerating pork chops while engulfed in smoke, (“Stand back, ladies, this is guys’ work!”). I confess it can also be problematic for me because when everything is deliciously sizzled and we’re ready to eat, I loathe sitting down at the table when the charcoal is still glowing. It feels wasteful, like leaving the oven on. I’m desperate to find something else to cook, “How about toast - anybody feel like toast? Or a grilled Weetabix, perhaps?” Summer’s high temperatures usually prohibit barbecues anyway so my inner pyromaniac reaches for our outdoor butane stove but, frankly, it’s not the same, (“Cooking’s done, Brian, you can turn it off”).
was presented by Philip Harben who, rather wonderfully on one occasion, was minutes from the ‘reveal’ at the end of his programme when he realised he’d forgotten to switch the oven on.
These days I admire both Nigella Lawson and Rick Stein who set the joy of cooking in the wider context of life’s pleasures, celebrating the intimacy of cooking for friends or quoting an apt song lyric or quotation to emphasise the moment. It’s a life-affirming attitude which encourages me to attempt something more nuanced than my sturdy “Tagliatelle Surprise” which has poleaxed so many friends over the years.
It’s the TV equivalent of those trendy restaurants where you pay £90 for a single chickpea served on a paving slab
Conversely, I can’t abide the cookery shows which inject a gratuitous element of competition in order to anoint a “winner”. The pretentious nonsense in which a frantically perspiring lady attempts “Octopus Cooked Seven Ways with Puréed Ngogo Beans” (or something) while Gregg Wallace bellows, “HAS SHE GIVEN HERSELF TOO MUCH TO DO, JOHN?” It’s the TV equivalent of those trendy restaurants where you pay £90 for a single chickpea served on a paving slab. More uplifting are the travelogues in which a celebrity (obviously) explores the cuisine of different countries and the unique cultures from which they spring. New ideas and experiences in food – like music – enter our consciousness courtesy of arrivals from elsewhere, sparking our imagination and enriching our lives. In fact, most “national” dishes are actually imported: Fish and Chips – too often
Brian White lives in south Indre with his wife, too many moles and not enough guitars
prefaced with the tiresome “Great British” – actually originates in Jewish and Portuguese traditions; Pasta more likely has its roots in North Africa or Greece than in Italy. Popular dishes like Chicken Tikka Masala and Chop Suey are not even authentically Asian, both having been invented to suit a new clientele in Britain and America respectively. Sometimes the origins are even weirder. The popular French delicacy of andouillette sausage first saw the light of day in preparatory sketches for the film “Alien”.
But summer primarily means barbecues, the oldest cooking method of all, developed back in the dawn of our species when someone witnessed a warthog getting zapped by lightning. Early humans became the original air-fryers, cooking and eating together under an ancient sky. Archaeological digs regularly unearth intriguing evidence of their cuisine: charred animal bones, remains of burnt vegetables and blackened particles of what may once have been Weetabix. As these searches continue around the world, we are still learning the secrets of our culinary past. Still no word on Adrian’s oven door, though.
Years ago in the UK, I began building a brick barbecue on a sturdy concrete base. However, I was mid-excavation when I discovered a drainage pipe running diagonally underneath and could only avoid it by greatly widening the dimensions of my design. I had to buy another consignment of bricks (the neighbours thought I was building a garage) and my completed barbecue was immense, I could have pan-fried a rhinoceros.
The enduring fascination of making something to eat is never lost on TV producers, of course. Relying so much on our primary senses of taste and smell, it shouldn’t really work on a purely visual medium, yet these shows guarantee ratings. One of the first came in the 1960s, when TV was always broadcast ‘live’. It
Summer Delights
DELICIOUS FOODS TO ENJOY AND COOL DOWN TO ON HOT DAYS
W
ith the full heat finally here we want to try some refreshing recipes. So this month, I’m sharing a small selection of some simple meals that you can enjoy making at home. Whether it’s just for yourself, or a big table full of friends or
Whether it’s just for yourself, or a big table full of friends or family, these dishes will go down a treat
family, these dishes will go down a treat. Simple ingredients, and easy to make. A cool soup, a crisp salad, a fun snack, a seafood dish, and a delicious dessert. I hope these recipes bring some extra fun to your summertime plans.
Gazpacho
This traditional gazpacho is perfect for beating the summer heat. Add sour cream for extra creaminess. Whether you serve it as a soup or a refreshing drink, this spicy gazpacho will become a summer favourite!
INGREDIENTS (1 LITRE)
1 medium yellow onion
1 red bell pepper
8 San Marzano tomatoes (plum)
1 cucumber
1 cup basil leaves
Extra virgin olive oil
Salt and pepper to taste
High powered blender
Kitchen torch
ByEricLeClere
Eric, a chef de cuisine of 20 years. Originally from Florida he is now based in the Limousin & caters all of France
www.chefericleclere.com
Instagram.com/chef_eric_leclere
METHOD
1. Quarter the onion, discarding the skin and stem. Pull layers apart, then place in a bowl, drizzling olive oil and desired amount of salt and pepper. Toss evenly to season.
2. In a suitable sauté pan, place contents and cook over medium heat until just starting to burn. Watch carefully, and move them around frequently. Remove from heat immediately after it changes from golden brown, and using a rubber spatula, empty the pan’s contents into a blender.
3. Place bell pepper into a metal bowl, or otherwise suitable vessel, for using the torch. Char the skin of the pepper until there is an even black colouring all the way around, rotating with tongs
accordingly as needed to maintain consistency of the char. Use cling film to cover the vessel as tightly as possible, you should be able to see condensation forming on the inside. Once cooled, remove cling film and place bowl in sink and under running water. Push away the charred skin, using a potato scrubber if necessary.
4. Once skin is removed, cut open, remove and discard stem, seeds, and ribs, put the rest of the pepper in blender.
5. Remove the two rounded ends of the cucumber, then split lengthwise and, using a small spoon, scoop out seeds by gently pushing in and dragging out towards yourself. Discard seeds and place the rest in the blender
6. Remove stems from tomatoes with knife, ensuring the entirety of the stem is discarded, and split the tomatoes, before then placing them in the blender along with everything else, and the picked basil leaves. Push all down firmly, put lid on, and blend until uniform and flowing smoothly. It should take about two minutes, we don’t want it to cook by force of friction. Turn off blender afterwards.
7. So that it will not fall in, place sieve over suitably sized bowl, and pour the blended mixture into the sieve, pushing through with the back of a small ladle, and discard any remaining solids. Depending on the sieve size, it may take 2-3 fills. Chill gazpacho until temperature is as desired. If mixture is too thick, add a small amount of cold water and whisk slowly.
Watermelon Salad
Packed with the sweetness of watermelon, the crispness of pink lady apples, and the tang of feta cheese, this salad is sure to be a hit.
INGREDIENTS (SERVES 4)
1 small-to-medium seedless watermelon
1 tbsp espelette
200 g cubed feta
1 tbsp extra virgin olive oil
1 tbsp herbes de provence
2 shallots brunoise
2 pink lady apples
80 g rocket
Juice of one lime
Salt and Pepper to taste
METHOD
brunoise
1. Place melon on cutting board, lengthwise, and with a slicing knife, remove 2cm or so of rind, giving you a square surface so that the melon doesn’t roll around while you cut the rest. Place melon fresh cut side down, widthwise, cut into 3-4cm ‘rings’.
2. After removing the excess rind at the two ends of the watermelon, and you have just the ‘rings’, place them flat side down and cut rind and any white flesh so that the remaining flesh is in a square shape. Any melon trimmed in the process can go in the mix, or you can eat them yourself (perks of cooking it yourself!).
3. Once you have squares, cut into 2cm strips, rotate, and process into cubes. Place into a bowl with any of the juice that came out in the process, season with half of espelette and a sprinkle of salt. Toss to coat, add desired remaining amount of espelette and toss again. Cover, and set in fridge.
4. Quarter your rinsed apples, and remove core, and holding your knife at an angle, cutting from top to bottom and creating a flat surface. Place apples fresh cut side down, and cut into 1cm strips, rotate, and then into cubes. Toss these into lime juice, and cover with a damp paper towel. In an appropriate container, toss feta cubes, olive oil, and herbs. Place the two in the fridge, and marinate overnight.
5. Brunoise the shallots, and rinse and dry rocket. Place into large bowl, and season with salt and pepper, lime juice, or citrus vinaigrette (see below). Toss to coat evenly, add the rest of the ingredients, toss again. Serve immediately to ensure consistency through all bowls.
CITRUS VINAIGRETTE
¼ fresh squeezed orange juice
1 fresh squeezed lime
1 fresh squeezed lemon
2 tbsp honey
cutting technique homemade dressing
2 tsp Dijon mustard
½ cup extra virgin olive oil
Salt and pepper to taste
Combine all into glass jar and shake very well. Dress salad as you choose.
Elote
Mexican street corn, or Elotes Mexicanos, is a traditional Mexican food that's quick to make and crave-worthy! This elote recipe is a must try for the summer. You can serve them whole on the cob or as a dip with tortilla chips.
INGREDIENTS (SERVES 4)
4 ears of fresh corn
Tin foil
Kitchen torch
2 tbsp espelette
1 tbsp smoked paprika
1 tsp sugar
150-200g Philadelphia brand cream cheese
Lobster Roll
A luxurious dish that highlights the sweetness of lobster with warm butter and herbs. An most epic summer meal to enjoy with chips and a cold beer.
INGREDIENTS (4 PORTIONS)
4 brioche rolls
2 precooked lobsters (2 tails and 4 claws)
1-2 jalapeños
1 cup mayo
2 shallots
1 tsp Coleman’s brand mustard
Juice and zest of 1 lemon
1 tbsp chopped parsley
1 tbsp shaved chives
100g butter – tempered
Salt and pepper to taste
Tortilla chips
METHOD
1. Place tempered butter onto parchment, and roll cleaned and shucked corn ears to evenly coat, then wrap tightly in tin foil. Place into pan, then into oven at 170 degrees Celsius for 20 minutes, or until there is minimal resistance when sticking toothpick into kernel. Remove from tin foil, and cool completely.
2. In pan, mix cream cheese, sugar, spices (including salt and pepper). Start with 150g of the cream cheese,
METHOD
1. Cut the ends off the jalapeños with sharpened knife and cut in half lengthwise. Then, cut each into two, giving equal fourths. Place skin side down and cut out ribs and seeds from each 1/4, discarding this waste.
2. Cut rectangles into julienne, rotate and finish brunoise. Place cubes into large mixing bowl and immediately wash hands, knife, and board.
** Be careful to avoid contact with eyes or sensitive areas after chopping jalapeños and before washing hands, as capsaicin burns. **
you can always add more as needed/desired, then refrigerate.
3. Once corn has cooled, lightly char the kernels with kitchen torch, rotating as needed with tongs to guarantee even charring. Do this over your gas range, or any heat proof surface. Once completed, sever the ends of the ears, and cut in half widthwise, standing each half up on clean cutting board. Cut kernels off cob by pushing knife from top to bottom, avoiding the cob as it is quite bitter. Once you have just the kernels, add to chilled cream cheese mix and fold together, taste and adjust to your preferred consistency, sprinkle espelette to serve, with tortilla chips.
3. Brunoise shallots and add to same bowl. Add remaining ingredients except for the lobster and garnish. Mix well, cover, and refrigerate.
4. Remove tail and claws from precooked lobster. Place tail feet side down on clean cutting board, and with sharp scissors, cut through the shell alone, trying to avoid the vein. Cut from head to tail and pry shell back, using forefinger to peel the meat from the shell. Hopefully, it was not overcooked.
5. Pull vein away and discard. Cut into 3-4 equal strips lengthwise, and then into cubes. Holding the claw, move the opposable pincer back and forth,
Grilled Peaches
These grilled peaches are essential for summer parties and BBQs. They become extra sweet and beautifully caramelisedperfect for a grilled peach and burrata salad, grilled peaches with ice cream, and more!
INGREDIENTS (SERVES 4)
2 large peaches
2 tbsp cassonade
2 tbsp neutral oil, such as vegetable, grapeseed…
Madagascar whipped cream
Vanilla bean ice cream
Equipment
Slotted cast iron pan
Grill plate
Silicone brush
slowly toward and away from claw, like natural movements, then push back and forth oppositely against the claw to pull cartilage from meat, discarding the pincer. Make cut in newly formed hole down the side of the claw and pry open. Remove meat, ensuring all cartilage is removed and discarded alongside any shell. Crack open other joint pieces by holding scissors closed, blade first, and hitting shell with handle. Pry out meat.
6. Discard shell. Mix lobster meat into refrigerated mix. Cut a V-shaped section lengthwise from top of brioche rolls and spoon lobster mix into rolls. Garnish with parsley/chive mix.
METHOD
1. Split peaches in half and remove stone. If stone is difficult to remove, use large spoon to help. Set on doubled paper towels, cut side down to absorb any excess moisture. Heat cast iron over medium high for 3-5 minutes.
2. Put oil in small bowl, dip brush and then brush the cut sides of peaches and even sprinkle with sugar. Season grill plate, coating ribs well with silicone brush. Place peaches on cast iron, cut side down. Using tongs, gently lift and turn peaches by ¼ after 1 ½ minutes, re-oiling the grid if necessary. Flip peaches after another 1 - 1 ½ minutes. Turn off the heat.
3. Put ice cream in bowls, with halves or fourths of still warm peaches, and serve with the ice cream and garnish with whipped cream.
La Ferme des Hirondelles
Direct Sales
06 48 17 20 94 fermedeshirondelles16@gmail.com
Texel lamb - whole or half
Gascon noir porc - whole or half Hereford Beef and Veal - 10kg packs
Hotel du Diamant, 86460 Mauprévoir
Château Mareuil
Visit our medieval château…
Boutique-style accommodation with luxury pool. Chambres d'Hotes, Weddings, Parties & Celebrations. Private Dining.
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Home Made Pizzas • Fish & Chips • Brunch • Burgers • Artisan Ice Cream • Guinness on Draft • Local Cider • Bitter on Pump Pression Lagers • Regular Quizzes • Live Music Every Tuesday and Saturday • Regular Monthly Jam and Open Mic
(5-6 days a week - closed Mondays)
Tues/Sat 08h30 - 14h (lunch 12h-14h) and 18h-23h
Weds 8h30 - 14h (lunch 12h-14h) Thur/Fri 08h30 - 14h (lunch 12h-14h) and 18h-21
Sun Fortnightly 12h-15h Brunch incl Full English and live music
86290 Brigueil-le-Chantre Belinda and Lee Prince 06 50 32 63 54 www.chateaumareuil.com Read the digital version online plus back copies www.etceteraonline.org
PARTICIPATION FORFAITAIRE 2€
The French social security doesn’t pay for all medical expenses, a part is paid by private top-up insurance, if the patient has one, and the patient.
What is it: This is like an excess that you pay before you get anything reimbursed by the French health system. Since 15 May this year, the amount has risen to 2€ (before it was 1€).
Which medical acts are concerned: Consultancy at your GP or specialist, tests, Xrays, scans, and MRI.
Who pays it: Everybody above 18 years old even if you are retired or have an ALD (long term disease or life-threatening disease which are covered 100% by the French health system).
Who does not pay it:
● People under 18 years old
● Pregnant women (over 6 months pregnant)
● People who have ACS or Aide medical d ‘état which are financial help for top up.
How is it paid: It is taken off the reimbursement you get, so instead of getting 21€ for your GP consultancy (it has increased from 26,50€ to 30€) you will be reimbursed only 19€ by CPAM.
Orias 07021727/16005974
If you do not pay at the GP because you have an ALD and benefit from what we call “Tiers payant”, then CPAM will reimburse themselves by taking the 2€ from another reimbursement and they have 5 years to do so. If in those 5 years, you had no reimbursements, CPAM will write to you asking you to pay them!
Maximum amounts: Note that you cannot be charged more than 8€ per day if the consultation was done by the same doctor on the same day or, if you had more than 4 tests done by the same lab on the same day (very unlikely!) and 50€ maximum per year all together in total, whether that be tests, consultations or exams (very likely).
How do you check the reimbursement: From your ameli account which is your personal online CPAM page. You can download your statement and you will have a line stating “participation forfaitaire”
FRANCHISE MEDICALE
What is it: it is exactly the same as per above except it is for medicines, transport, and medical acts (nurses, physio, etc). The amount is 1€ per box of medicine and per medical act, and 4€ for transport.
22 rue Jean Jaures. 16700 Ruffec
Tél:+33 (0)5 45 31 01 61
10 Bd du 8 mai 1945 16110 La Rochefoucauld
Tél:+33 (0)5 45 63 54 31
Who does not pay it: Same as above plus also people who have treatment following a terrorist act or a war injury.
Maximum amount: Note that you cannot be charged more than 4€ per day for medical acts done by the same professional, 8€ per day for transport done by the same ambulance and 50€ per year all franchise (excess) together (very likely).
How is it paid: Same as per the “participation Forfaitaire”. And this is what the payments can look like (not always the same and sometimes they do them all at once!). Note that it was 50cts and not 1€ then!
Conclusion: Those excesses are not reimbursed by your top up. But they are capped at 50€ per year (100€ as it is 50 for participation Forfaitaire and 50 for the franchises) and it is worth checking!! I cannot stress enough how important it is to have an ameli account set up. Note that you can only open it once you have received your carte vitale. Of course, do contact me if you want quotes on health top up. My quotes are fully in English and our staff speaks English so we can explain how the French health system works.
102 Avenue de la République 16260 Chasseneuil sur Bonnieure
Tél:+33(0)5 45 39 51 47
2 Avenue de la Gare 16270 Roumazieres-Loubert
Tél:+33(0)5 45 71 17 79
Importing Your Pets to France A Comprehensive Guide
Relocating to France can be an exciting adventure, but for pet owners, it also involves the significant task of ensuring their furry friends can join them. Importing pets to France is a process that requires careful planning and adherence to specific regulations. Here’s a detailed guide to help you navigate the process smoothly.
Understanding the Regulations France, like many countries, has strict regulations to prevent the spread of diseases and ensure the safety of all animals. These regulations vary depending on the type of pet, country of origin, and the specific health requirements for each animal.
1. Microchipping and Identification: All pets must be microchipped with an ISO 11784/11785 compliant 15-digit pet microchip. This is a crucial step as the microchip number will be used to identify your pet throughout the process.
2. Vaccinations: The most critical vaccination required is for rabies. Your pet must be vaccinated against rabies at least 21 days before travel and not more than 12 months before travel if it’s the first vaccination. For subsequent vaccinations, the booster shot should be given within the vaccine manufacturer’s recommended period.
official veterinary authority of the country of origin.
Preparing for Travel
Once the necessary vaccinations, microchipping, and paperwork are in order, the next step is preparing your pet for the journey itself.
1. Choosing the Right Carrier: Ensure your pet carrier complies with the International Air Transport Association (IATA) standards. The carrier should be spacious enough for your pet to stand, turn around, and lie down comfortably.
2. Booking Flights: Not all airlines have the same policies regarding pet travel. Some allow pets in the cabin if they are small enough, while others only allow pets in the cargo hold. Book a direct flight to minimise stress on your pet and confirm the airline's pet travel policies in advance.
Helping your pet acclimate to their new environment is crucial for their well-being
3.Travelling by Car: If you’re travelling to France by car, make frequent stops to allow your pet to relieve itself and stretch. Ensure the vehicle is well-ventilated and your pet is secured in a carrier or with a pet seatbelt.
Arrival in France
Upon arrival in France, there are several steps to ensure a smooth transition for your pet.
SUPPORT
LAUREN DODDS
ANGLO FRENCH HELP contact@anglofrenchhelp.com
3. Rabies Titer Test: If you are coming from a country that is not listed as rabies-free by the European Union, your pet will need a rabies titer test. This test must be done at an EU-approved laboratory at least 30 days after the rabies vaccination and three months before travel.
4. Health Certificate: You’ll need a health certificate issued by an accredited veterinarian, or an EU pet passport (Reminder: EU pet passports issued in the UK are no longer valid since Brexit). For pets coming from non-EU countries, this certificate must be endorsed by the
1. Customs Clearance: At the point of entry, present all required documents to customs officials. This includes the health certificate, proof of rabies vaccination, and, if applicable, the rabies titer test results.
2. Quarantine Requirements: Generally, pets from rabies-free or rabies-controlled countries are not subject to quarantine. However, if the documents are not in order or if the pet shows signs of illness, quarantine may be required.
3. Registering Your Pet: Once settled, register your pet with a local vet. This is important for maintaining your pet’s health records and complying with local regulations.
Once you’ve been in France for 3 months, you can ask your vet to apply for an EU pet passport.
Settling In
Helping your pet acclimate to their new environment is crucial for their well-being.
1. Finding a Veterinarian: Choose a local veterinarian for regular checkups and emergencies. It’s essential to continue your pet’s vaccination schedule and overall health care.
2. Adapting to the New Environment: Gradually introduce your pet to their new home. Provide familiar items like their bed, toys, and feeding bowls to help them feel secure. Maintain a routine to reduce stress and anxiety.
3. Exploring France: France is known for being pet-friendly, with many parks, cafes, and even some tourist attractions welcoming pets. Familiarise yourself with local pet laws, such as leash regulations and areas where pets are not allowed.
Special Considerations for Different Pets
● Dogs and Cats: The most common pets imported to France are dogs and cats. Make sure you read up on the rules to follow if your dog is classed as Category 2 Guard and Defence dog.
● Birds: Birds require specific permits and must meet particular health requirements. They may also be subject to quarantine.
● Exotic Pets: Animals such as reptiles and small mammals may have additional import requirements. Check with the French Ministry of Agriculture for specific regulations.
Conclusion
Importing your pet to France requires meticulous preparation, but with the right planning, your beloved companion can join you in your new adventure without any issues. By adhering to the regulations, ensuring your pet’s comfort during travel, and helping them settle into their new home, you can make the transition as smooth as possible for both you and your pet.
HELEN BOOTH
INDEPENDENT FINANCIAL ADVISER
deVere France
Global markets seem to have taken up shop at an amusement park with thrilling roller coaster rides. The all too regular seeming ups, downs, and loop de loops caused by political or economic incidents are more the norm than the exception these days. A financial review is when investors consult with a wealth advisor to look over their financial portfolio. Your portfolio needs to adapt to the changing financial landscape.
Funds Fitness check – Your advisor analyses how funds are performing and decides if they are still in line with your financial goals. They will check if your investments are still tax efficient. Your circumstances may have changed, and you might want to invest more money or make more significant contributions towards retirement savings and wealth building.
Rebalancing – As markets change over time, certain asset classes or sectors perform better than others. This may change the weighting of your risk profile.
FINANCIAL REVIEWS - MORE CRITICAL THAN EVER BEFORE
Rebalancing entails bringing funds back into balance.
When markets go wild – When there are significant shifts in the markets in any direction, it’s best to see your financial advisor to see how it will affect your portfolio and future planning.
When tax laws change – Changing tax laws and regulations can affect the effectiveness of your portfolio’s structure. Your advisor might have to shift your investments into more tax-efficient jurisdictions or use more tax-efficient vehicles.
When your personal finances change – If your financial circumstances change, you need to review your portfolio. Your income might have increased; you might have received a large bonus, inherited money, started a business, or even upgraded your lifestyle.
When you change countries – Moving to another country may affect your portfolio. Country finance regulations differ, and you might need to move your portfolio into a different jurisdiction or restructure it so it is compliant.
Danger: Over checking your portfolio can lead to panic and irrational decisions. Volatility is short-term. Investments are long-term commitments and will ride the ups and downs in the market. Keep the end goal in sight.
What is covered in a review?
A review aims to take stock of your financial portfolio and circumstances and make any necessary changes or additions. Aspects that are covered in a review include:
Budgeting and managing your debt –Ensuring that any debt is managed efficiently and that you have a payment plan in place. Creating a comprehensive budget for your finances is essential to determine affordability and start saving.
Wealth management – Establishing a comprehensive wealth-building plan, including saving, investing and retirement planning.
Managing your risk – Asking the right questions to determine your correct risk profile and the right asset class balance.
Tax planning – Ensuring that your global portfolio is structured as tax efficiently as possible.
Estate planning – Leaving your legacy behind requires structured planning of your estate, including will drafting, beneficiaries, and estate or inheritance tax planning.
Please note, the above is for educational purposes only and does not constitute advice. You should always contact your independent financial advisor for a personal consultation.* No liability can be accepted for any actions taken or refrained from being taken, as a result of reading the above.
deVere France S.a.r.l. are regulated by ANACOFI-CIF and ORIAS which will only recommend French regulated products.
Helen Booth works as a financial adviser for deVere France S.a.r.l and has lived as well as owned property in the Deux-Sèvres region. Having worked in the financial services in the UK for over 15 years, Helen prides herself in being fully diploma-qualified for the services that she provides. Helen has lived and worked in France for over 8 years and enjoys being part of deVere France S.a.r.l., a division of one of the world’s leading independent financial consultancies, deVere Group.
With over $10 billion of funds under its advice and administration and with more than 80,000 clients around the world, deVere Group truly offers a myriad of unique products and notes that are not available anywhere else in the market.
deVere France can advise you on ways to help safeguard and increase your wealth, as well as helping with HMRC-recognised pension transfers to a Qualified Recognised Overseas Pensions scheme (QROPS) to give you potentially more flexibility in your pension plans.
If you would like to know more about how deVere France can help you, contact
Helen Booth DipPFS , EFA : +33 (0) 77 171 2879 : helen.booth@devere-france.fr
de
à
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en
(ORIAS) numéro enregistré 12064640. Garantie Financière et Assurance de Responsabilité Civile Professionnelle conformes aux articles L 541-3 du Code Monétaire et Financier et L 512-6 et 512-7 du Code des Assurances. Registered name: deVere France S.a.r.l, registered company number RCS B 528949837, 29 Rue Taitbout, 75009, Paris, France. Gérant: Mr. Jason Trowles. Registered with ANACOFI-CIF (National Association of Financial Advisers). Registered number: E008176,
brokers, Category B, registered with the Organisation for the Registration of Assurance Intermediaries (ORIAS).
conforms to article L 541-3
Dénomination sociale: deVere France S.a.r.l, RCS B 528949837, 29 Rue Taitbout, 75009, Paris, France. Gérant: Mr. Jason Trowles. Registre avec ANACOFI-CIF (Association Nationale des Conseils Financiers). Nombre enregistré: E008176, association agréée par l’Autorité des Marchés Financiers. Courtier d’assurances ou
réassurance, Catégorie B, inscrit
l’Organisme pour
Registre des Intermédiaires
Assurance
OUTSOURCING
There are many advantages to being self-employed, the freedom of ‘being your own boss’ probably being the most obvious, but anybody who has done it knows it comes with many challenges too. It can sometimes feel quite lonely, and it also requires you to wear many ‘hats’. From managing finances to marketing your services, daily admin to customer services, the myriad of tasks can be quite overwhelming and incredibly timeconsuming. Maybe it’s time to consider outsourcing of services?
Initially outsourcing as a concept might feel quite alien, and it’s not without its own challenges. You might even think you are somehow failing as a business owner by not managing to do everything yourself. However, choosing to outsource should be seen as a positive strategic decision for your business - a strength, not failure. No man (or indeed woman!) is an island, and choosing to proactively find some support actually demonstrates a clear understanding of your own strengths and limitations. Outsourcing can give you some space and time to focus on the bits of your business that you’re good at, and more importantly, the bits only you can do. In turn, this will ultimately allow you to better focus on the growth and development of your business. Remember too that by outsourcing, you’re passing on these tasks to experts in their own fields which, in turn, improves the
quality in these areas within your business.
It’s not just about offloading tasks, it's about strategically partnering with experts to enhance your efficiency and business growth
Whether and what to outsource are key decisions and will inevitably vary from one business to another, depending on a whole host of factors. Remember also that outsourcing doesn’t have to be a long-term or ongoing solution – it can be for a oneoff task or a short period of time (eg. to get through a busy/seasonal period) if that is what you and your business need – you’re in control. What tasks cause you the most stress? What are the jobs that are not getting done when you run out of time? What don’t you like doing? What is your budget? What work tasks are eating into your downtime? Answering these honestly will help you identify maybe just one or two things you could outsource to begin with.
Once you’ve got some clarity around what you could outsource, it’s important to find the right partners to work with. You’ll have your own criteria for what you’re looking for, but satisfy yourself in terms of their reliability, competence, and track record in terms of your requirements –remember, you’re the customer here. These hurdles often deter many selfemployed business owners from choosing to delegate tasks, but it’s worth taking the time to talk through your requirements,
DONNA STOKES
FREELANCE PA & ADMINISTRATIVE SUPPORT
donnastokespaservices@gmail.com
preferred ways of working etc. and set out the way forward in terms of ensuring quality control and maintaining clear communication. A contract for services is always recommended for the protection of both parties and to clearly set out expectations on both sides.
If you’re struggling to see where you could use some help in your business, here are some ideas of tasks that you can outsource to make your professional life easier:
GENERAL ADMINISTRATION: email management, scheduling appointments, data entry, newsletters, document preparation, customer service, handling enquiries
ACCOUNTING AND BOOKKEEPING: invoicing, payroll management, tax preparation, financial reporting
MARKETING AND SOCIAL MEDIA MANAGEMENT: content creation, social media posting/scheduling, email marketing, blog/article writing
GRAPHIC DESIGN AND WEBSITE DEVELOPMENT: design of logos and business branding material, business cards and promotional materials, website development and maintenance
IT SUPPORT: managing software installations, upgrades and updates, troubleshooting technical issues, ensuring cybersecurity, legal compliance.
Depending on your business, there may be more technical or specialist services which you can also outsource, including the subcontracting other trades or technical skills if you need them. In terms of suppliers, there are a whole host of professionals, either self-employed/freelance or larger agencies or consultancies ready to support business owners like you. Many of these types of services can be provided remotely too, which means you are not restricted by location when it comes to finding the right support.
If you get it right, outsourcing can be a game-changer for a busy business owner. It’s not just about offloading tasks, it's about strategically partnering with experts to enhance your efficiency and business growth. By doing so, you can relieve a bit of stress and free up valuable time to focus on what you do best.
The Power of Choice
HOW OFTEN DO YOU GET UP IN THE MORNING AND START THE DAY IN THE SAME WAY? TOAST, A CUP OF TEA, OR MAYBE YOU ARE MORE INTO CEREAL AND COFFEE… WITHOUT EVEN THINKING YOU PULL OUT OF THE CUPBOARD THE BITS AND PIECES YOU NEED FOR YOUR BREAKFAST
You don’t question any of your actions, it’s just what you do. Now imagine for a moment that you could choose to have anything you like, take a minute before you put the kettle on to prepare a hot drink and consider what your options are; coffee, tea, a range of juices, water, soft drinks, heck you could even choose to have champagne! Breakfast all of a sudden has become a lot more fun, even if you choose to stick with your usual menu. Just the thought that you could make different or even silly choices is amusing.
You might not like the consequences of some of these options, or the cost, or the time and energy investment that is required, but they are choices nevertheless
Many of my clients feel at some point that they don’t have a choice. We are not talking about breakfast now but in their relationships, friendships, work, you name it. There are so many reasons why they think they can’t make certain changes and some of those reasons even sound very convincing. Not feeling able to make different choices makes them feel they are not in control of their own situation, hence they struggle to feel content and satisfied. This often leaves them feeling powerless and low.
To point out that there always is a choice I often use the following example: ‘I need to get to work so I have to put fuel in the car, I have no other choice.’ You are a bit moody about this because of the cost of fuel and the inconvenience of having to spend the time to go to the petrol station. Actually, you do have a choice besides putting fuel in the car, you have a few in fact. You can choose to walk, to use public transport, to ride your bike, to call a taxi, to ask a friend for a lift, you can even
choose to not go to work at all and stay home for the day. Those are all options. You might not like the consequences of some of these options, or the cost, or the time and energy investment that is required, but they are choices nevertheless. If after weighing up all your options you still choose to fill up the car you will notice that you are less moody about it. You feel more in control and therefore feel more content.
‘That's all very good and well Rafaël,’ my clients say, ‘but I can’t choose the way I look, or what happens in the world around me, I can’t choose what other people do or don’t do.’ And that is very true of course. But you can choose how you respond, who you spend time with, how you manage your life in this ever-changing and sometimes confusing world.
‘But I am who I am and respond the way I do because my parents taught me this way, or because of all the stuff that happened in my childhood.’ While this might all be very true, you now have the choice to stick with your usual responses, habits and patterns or you can choose to change them. If a response or pattern is useful, by all means keep at it. When it is no longer helpful however you have the choice to change it. Think about it as if quitting an addiction: it seems almost impossible at first to give up alcohol or nicotine, but after making a conscious choice to never touch that stuff again, and with some resilience and strong will you can do it. So many people have and do it every day.
ByRafaëlDupré
Originally from Belgium, Rafaël has run private practices in the UK and France, working with individuals or couples on a huge range of issues
rafael@a-therapy.com t. 07 83 23 77 23
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If you choose not to do anything about the situation that bothers you, it is quite possible that you may start feeling stuck, unhappy and maybe even depressed. In the meantime, life keeps going on around you, and others can make choices that might affect you yet again. So try to take a step back and have a look at your options and sometimes there aren’t many, but even if there is only one other option, you still have a choice. This realisation, the fact that you always have a choice is quite liberating, it gives you a sense of control over the direction you take in life. Whether it is which drink you will have with breakfast, or whether you stay in your current job, or whether you keep investing in a friendship or romantic relationship, you choose and therefore decide your future, sometimes for a few moments, sometimes for a prolonged period of time.
It can seem a bit scary to all of a sudden take the reins over your life in areas where you didn’t think you had any choice before and to have to consider the consequences of different choices. So maybe start carefully, make some small changes that don’t impact your daily life too drastically yet. Think about as many options as you can imagine for that one situation and pick the one that suits you best. You will probably immediately feel a sense of success, of achievement and control. It is quite likely you will start thinking more creatively too!
Even choosing to have juice instead of coffee with breakfast can be empowering. Imagine how it can feel if you get around to changing the bigger stuff.
Heart Health
ARE YOU GETTING THE WRONG ADVICE FOR YOUR HEART HEALTH?
For years we have been told that for a healthy heart we need to eat a low fat diet with lots of vegetables, whole grains, lean white meat inc. poultry, and to avoid red meat and saturated fats at all costs. Saturated fats being butter, lard, beef dripping or tallow, red meat, processed meat, bacon, and eggs due to their high cholesterol content.
The rationale we have all been sold is that a diet high in saturated fats will raise your cholesterol levels. We were told that high cholesterol is a quick gateway to heart disease since that cholesterol in the bloodstream apparently bunches together, it blocks your arteries, which could result in reduced blood flow to your heart… thereby increasing your risk of a heart attack and stroke… right?
I believe this to be wrong, and that the advice and misunderstandings around this kind of information are responsible for vast numbers of unnecessary deaths from cardiovascular disease and the development of atherosclerosis (furring of arteries) itself.
These are my beliefs:
1. Eggs will not significantly raise your blood cholesterol and you should definitely continue to eat eggs, even if you do have a cardiovascular disease diagnosis or you are on statins, otherwise you are missing out on one of nature’s most brilliant sources of nutrition. They aren’t called nature’s multi-vitamin by accident.
2. Saturated fat is good for you. These fats are an important part of how our body signals with hormones and are an important source of the fat soluble Vitamins A, D, K and E. They also come packaged with nutrients like choline for a healthy nervous system and purines which help your body to make DNA (essential for your body to make so that it can repair damaged DNA which otherwise can lead to the development of cancer).
3. A low fat diet is a bad idea. For the vast majority of people a low fat diet means more sugar since the fat is where the flavour usually is. Once that is removed it needs to be replaced with something for the food to be palatable still. Yep, sugar is bad and at the root of so many issues but sometimes the fats are replaced with seed oils like colza/rapeseed and tournesol/sunflower.. . even with claims like ‘heart healthy’ and ‘cholesterol lowering’. These claims on foods like margarines and ‘low fat’ spreads should be banned as what they claim is simply not true…. I’ll explain in the science bit later in this article.
4. Vegetable/seed oils can damage your heart Oils like soy, rapeseed, sunflower, and vegetable oils are often touted as heart healthy. I believe they are probably the major cause of atherosclerosis and heart disease, yep, you read that right! Seed and vegetable oils contain high amounts of linolenic acid (LA) which is what we call an omega 6 oil. Your body has to convert LA into other kinds of omega 6 oils and in the end these can cause inflammation by producing lots of proinflammatory compounds called prostaglandins. They do something much worse though. These omega 6 fats get stored inside cells where they oxidise, which means they react with oxygen called ROS (radical oxygen species) and that makes them toxic to us.
Amanda is a registered Naturopath and Nutritional Therapist, specialising in Nutrigenomics, the science of how your DNA is affected by your lifestyle and diet. She works with clients around the world from her Private Online Clinical Practice.
www.amandakingnd.com
Email:nutrition@amandakingnd.com
people in the West now develop heart disease and 1 in 2 are predicted to develop it in their lifetime by 2030. This is clearly a health crisis of gargantuan proportions and as a health professional I find it so sad that the truth of how to avoid developing heart disease and other chronic diseases is really so simple… but it’s only simple with the right information and support. Corporations who profit from the increasing sickness of people in the developed world are only too happy to throw in doubt and decoys to create confusion and fear which ultimately boosts their profit margins. The politics of the food system and the medical industry is definitely a topic for another article, it’s an enormous subject.
The rationale we have all been sold is that a diet high in saturated fats will raise your cholesterol levels
Omega 6 fats will oxidise LDL (low density lipoprotein) cholesterol or the ‘bad’ cholesterol inside the cell and that’s bad news because that causes cell damage which then needs to be repaired. Too much cell damage and damage to the batteries of our cells, called the mitochondria, and we will start to develop chronic diseases like heart disease, atherosclerosis and cancer. All chronic diseases or what we call diseases of modern lifestyle are caused by a combination of toxicity and deficiency.
As mammals we are not evolved to eat omega 6 fats in the quantities we do. It’s no coincidence that in the 1930s following developments in technology that allowed us to extract oils from seeds and with the inception of omega 6 oils into our diet, there came a concomitant rise in heart disease (and cancer), now leading to the horrendous reality that more than 1 in 3
In order to be healthy it is recommended that we maintain a standard ratio of 2:1 omega 6 to omega 3. That basically means you need to have 2 x the amount of omega 6 in the body to omega 3. It would seem logical to then think that surely all you have to do is supplement omega 3 or eat plenty of oily fish, since omega 3s come predominantly from fish and seafood. Let’s break down why for the vast majority of people that’s simply impossible. The standard person in the developed world has a ratio of around 20:1. Yes, you read that right! In order to redress that balance the average person would need to take about 65 omega 3 capsules a day to
get to 2:1. Then they would be consuming way too many calories and of course obesity would be a consequence and the problem would just spiral.
The answer? Remove the sources of omega 6 and also increase omega 3. A little note about omega 3 fats. These are anti inflammatory and while some people, especially vegans or people who are not eating animal protein, are told they can get omega 3 from flaxseeds for example or from other ALA (Alpha linoleic acid) sources which the body then converts into the kinds of omega 3 that it can use called EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), it actually can’t do it that well at all and has just a 4% conversion rate. If you are eating a vegan or vegetarian (fish free) diet and not supplementing or you are just eating flax, even ground up, I would recommend that you start supplementing marine based omega 3 and with a decent DHA content of around 400mg per day though you should book in for a consultation if you want to know what your personal supplement amounts should be based on your personal needs including. height and weight and symptoms.
Hidden Omega 6s
The best advice I can give you is to look in your cupboards and read the labels on everything in there. If you see vegetable oil, rapeseed oil, sunflower oil or any of the French names like colza/tournesol then throw them out. It may seem wasteful but this isn’t real food and taking good care of your health is priceless, your health is the most valuable thing you will ever have.
TIPS: Sauces like mayonnaise contain very high amounts of omega 6. Salad dressings usually are made with seeds oils too, so avoid them both. Olives are often in vegetable oil instead of their natural olive oil (which is more expensive - think: more profits for the food industry. Vote with your wallet and make good choices and make your own sauces and dressings).
The best advice I can give you is to look in your cupboards and read the labels
SWAPS: Coconut oil is the best oil for frying and sautéing. Make your own mayonnaise with olive oil, raw egg yolks, and lemon juice. Animal fat like lard/tallow for roasting/frying is good too. Use butter and never, ever use low fat spreads or margarine.
Grains
The dry weight of the brain is around 60% omega 3 DHA. Children in particular need omega 3 for their developing intelligence, learning, and nervous system health. If you think you or your kids have ADHD, consider booking in for support as you may well be deficient in omega 3 as well as other important fats like choline. People with dry skin conditions may have a deficiency in omega 3 and equally low mood and depression can be associated with a lack of omega 3.
Those of you that know me will know I am not a fan of grains. Especially wheat which contains a high amount of omega 6. There are some great alternatives if you like bread but want to quit completely, but simply cutting down is a good start. Try keto breads which should be completely wheat and grain free.
TIPS: Many processed foods and sauces contain wheat flours as thickeners. Always read the labels on food you buy if you aren’t making it from scratch as these will
nearly always have the cheapest of ingredients contained in them which yes, maximise profits for the manufacturer and are the worst for your health.
SWAPS: Try almond flour instead of wheat flour when you are making a crispy ‘breadcrumb’ style coating for your chicken breast or pork chops. Use alternative or older grain flours to general wheat, like buckwheat or rye, to thicken sauces you make yourself at home. Make alternative choices... don’t have a baked pastry, make yourself fat bombs instead. Try this recipe:
Bacon and Avocado Fat Bombs
Fat bombs are a popular keto snack that can help increase your fat intake and satisfy your cravings. Bacon and avocado fat bombs make a beautiful combination of tasty salty fats and creamy avocado.
Ingredients:
4 slices of bacon, cooked and crumbled 2 ripe avocados, mashed 1/4 cup of cream cheese, softened 1 tablespoon of lime juice
Salt and pepper to taste
Simply combine the crumbled bacon, mashed avocado, cream cheese, and lime juice in a bowl. Mix well until a smooth paste forms. Roll the mixture into small balls and refrigerate for at least 30 minutes before serving.
Back to Blighty?
THIS MONTH I INTENDED TO FOLLOW ON FROM MY JULY ARTICLE AND DISCUSS METHODS OF ATTRACTING BENEFICIAL WILDLIFE TO HELP COMBAT PESTS NATURALLY,
Caroline has been a lecturer in horticulture for 20 years and now runs a nursery and ‘garden craft’ courses in the Haute-Vienne at Le jardin créatif
I have decided to deviate from this slightly, and follow on the discussion of how to prevent fungal diseases which have been particularly prevalent during this very wet season, in particular potato and tomato blight (I will pick up on the natural pest control next month).
There are two forms of the disease commonly known as ‘blight’ (or mildiou in French – although mildew relates to a different set of plant diseases in English). Both diseases affect tomato and potato plants and can totally destroy the crop.
The first one to appear is commonly known as ‘early blight’ which is caused by the fungal disease Alternaria solani and is generally seen early in the season and is particularly devastating because it appears before you have had a chance to harvest any of your crop and enjoy the fruits of your labours. The ‘late blight’ is caused by the disease Phytophthora infestans and is more prevalent later in the season, often affecting the plants as they
I have lost my entire crop of potatoes and tomatoes this year
come towards the end of cropping. Both diseases cause similar symptoms and are both triggered by a specific set of environmental conditions which sadly we have already seen a lot of this year. The main reason for me choosing this topic is because, like many others, I have lost my entire crop of potatoes and tomatoes this year, and if you have been lucky enough to have been unaffected it is useful to know how to prevent these
Caroline Wright Le jardin créatif
garden
diseases, and if you have been affected how to avoid a repeat of them next year.
Tomatoes and potatoes are closely related members of the Solanum plant family and are very susceptible to both diseases. Other members of the Solanum family such as peppers, chillies, and aubergines are less likely to be affected but they are not immune.
The main problem with both types of blight is that the spores can live for many years in the soil and on other host plants such as wild Solanum (the nightshade family). The spores germinate when a period of warm ambient temperaturesbetween around 25 to 30 degrees celsiusand high atmospheric humidity - over 78% - occur at the same time. The spores can be airborne and spread by the wind or soil borne and spread to the lower leaves of the plant by rain splash. These conditions are usually more common in the latter part of the season making late blight more of a problem, but this year conditions have been perfect for early blight.
The symptoms include dark brown or black patches developing on the leaves. The leaves can appear scorched. As it spreads to the rest of the plant black lesions form on the stems and later on the
fruits of the tomatoes and the tubers of potatoes which eventually rot. It is important to recognise the symptoms and act quickly.
Our potatoes were fine and healthy looking only 10 days ago. We had actually managed to have our first taste of our early Charlotte potatoes and were looking forward to the rest when I spotted a whole area of the potatoes looking like the leaves had been scorched. On closer inspection I could see the tell tale black lesions on some of the stems. I had no choice but to first cut off the tops of all of the plants back to soil level in the hope that the disease had not yet reached the tubers. I then spent the next couple of days digging up the entire crop of potatoes; most of them look fine for the moment but it is very likely that some of them will have been affected and will rot if I store them. Fingers crossed - I will need to check them every few days, but it is worth a try. Even if they do survive, I will not be saving any tubers to plant out next year. I have also spent several days making Saag aloo for the freezer and we have had potatoes with every meal for the last week!
The tomatoes however are a different story. Just as the first baby tomatoes were starting to form, I spotted the symptoms on all my plants and I had no choice but to dig them up and remove them. We will not be having a freezer full of passata this year!
So, how do I prevent a repeat of this next year?
We will not be having a freezer full of passata this year!
Try to remove every last scrap of plant material from the ground and do not put even apparently healthy plant material from potatoes and tomatoes on your compost heap if you use the compost as a soil conditioner or mulch in your garden. If you have space, compost it separately as far away from your vegetable patch as possible, or take it to the déchèterie.
Keep your plants healthy by making sure they have plenty of nutrients and do not become stressed by being too dry or by being waterlogged.
When your tomatoes reach around 60cm high, remove any lower leaves that are touching the soil. Cover the soil with a mulch to prevent rain splash - we use
Early signs of blight on tomato leaves
Eventually the disease will affect the fruits
grass clippings but you can use bark chippings or any other loose organic matter.
Grow your tomatoes under a tunnel to prevent rain splash. I grow my tomatoes in the soil under a half tunnel with open sides. You can also grow them in a greenhouse or polytunnel in pots, but they are heavy feeders and they dry out very quickly and do not seem to grow as strongly as they do in a mineral soil. On saying that I have now potted up a few young plants that I had spare in the hope that I might get a few fresh tomatoes this year.
sulphate) is permitted under strict regulation in organic farming. It is a preventative fungicide but I prefer not to use it because although it is technically a natural substance, it can build up within the ecosystem and can reach toxic levels and can harm wildlife.
Check your crops daily especially when conditions are warm and humid
Practice crop rotation, dividing your potager into at least 4 different beds so that you move each plant group to a different bed each year leaving at least 3 years before the same crop goes back into the same piece of ground.
Check your crops daily especially when conditions are warm and humid. Farmers will also keep an eye on the farming forecast where warnings will be issued. Bordeaux mix (made from copper
I had an interesting chat with my French neighbour who is also a keen vegetable grower. He told me that if you place a piece of thin copper wire through the lower stem of your tomato plants, the copper reacts with the oxygen and water in the atmosphere to create copper sulphate which transfers directly to the plant (thus avoiding spraying indirectly). I have never heard of this before and will do a bit of research to find out more but I would definitely like to experiment with this method as a preventative next year! There is also a theory that spraying your plants with an Epsom salts solution or bicarbonate of soda can prevent blight –this will also be part of my experiment (watch this space!).
At Le Jardin Créatif
For more information on crop rotation and a range of vegetable growing techniques as well as other horticultural topics you can subscribe to our YouTube channel (it is free to subscribe): Le Jardin Creatif France: @carolinewright1498
We are also happy to answer your horticultural questions on Saturdays when our nursery is open – we are open every Saturday from 10h00 - 16h00 until the end of October (except 14th September when we have a fermeture exceptionnelle)
Check out our website for details of our courses and browse our plant list: www.lejardincreatif.net
IN THE GARDEN
SULTRY LATE SUMMER! AUGUST IS USUALLY ONE OF THE HOTTEST MONTHS OF THE YEAR AND NOT ONE THAT ENCOURAGES US TO GO AND WORK IN THE GARDEN!
There are, however, two activities which we can undertake in August, both of which give both long and short term benefits to lots of flowers in the garden. These activities are deadheading and softwood cuttings.
Deadheading doesn’t sound very romantic but during August many flowers reach their flowering peak, making it essential to deadhead. This helps to redirect the plant's energy into producing more flowers rather than producing seeds. It will also prevent plants with numerous petals, such as peonies, some camellias and many roses, scattering old petals widely. To get the most benefit from deadheading:
▪ Remove spent flowers as soon as they look scruffy. This could mean daily for some plants such as summer bedding, and once a week or every other week for others such as border perennials.
▪ To deadhead simply pinch or snap off faded blooms with finger and thumb, aiming to remove the flower with its stalk to keep the plant looking tidy. Plants with thick, tough or stringy stems will need you to use secateurs, scissors or a knife.
▪ And finally, plants you want to selfseed or plan to collect their seed for later sowing.
The other activity I commend you to try is softwood cuttings - these are taken during the summer, from a soft section of the stem, to propagate new plants from favourite annuals and perennials. It’s also possible to take this type of cutting from some deciduous shrubs such as buddleia and hydrangea, and a few trees such as birch and magnolia. If you do this correctly, softwood cuttings tend to have a high rate of success.
How to Take Softwood Cuttings
1. Fill a 9cm pot with damp compost. You can put between 4 and 6 cuttings in each pot, just ensure any remaining plant leaves are not touching.
2. The best time to take cuttings is first thing in the morning when stems are fully hydrated.
The other activity I commend you to try is softwood cuttings
▪ The aim is to trim away the spent flower, cutting back to just above the next bud as it is this small, undeveloped shoot that contains the potential for new growth.
▪ For plants that produce heads of multiple flowers such as delphiniums and lupins, when they are spent, be courageous, cut back the entire head to ground level. This will encourage new flowers to grow.
However, there are some obliging plants that don't need deadheading. These include:
▪ Plants that produce seed loved by birds such as rudbeckias, cornflowers, and sunflowers.
▪ Plants that produce decorative and bird-friendly hips or berries.
▪ Plants that have ornamental seedheads.
▪ Plants with many flower heads which would make deadheading tedious such as deutzia, spiraea, aster, and alyssum.
3. Cut a 5-10cm section of shoot from the parent plant, using a sharp clean knife or scalpel. Choose shoots near the base of the plant that are not flowering as they are more likely to produce roots. Take care not to crush or squeeze the stem. Wrap the cutting in a damp paper towel and place in a plastic bag until the next step. Take care to label the cuttings at this stage, otherwise you may not remember what they are next year!
4. Cut neatly above a bud. At the bottom end, cut just below the node. Remove any lower leaves, and if it has fleshy leaves, cut any top ones in half to help maintain moisture.
5. Dip the base of the cutting in hormone rooting powder; it may help to make a small ‘wound’ at the base of the cutting. This helps the roots grow at the sides and not just down.
6. In the pot of compost make a hole for each cutting with a dibber or pencil and insert the cutting, base down, so that the first pair of leaves sit just above the level of the compost. Put the cuttings around the outer edge of the pot. Use a different pot for cuttings from different plants. Water.
7. Cover the pot with a plastic bag and keep it in a warm place, out of direct
ByRonnieOgier
Ronnie is a passionate gardener and now loves sharing her years of experience of success and failures in her own garden and sharing it with you. Also a keen runner, having been bitten by the ‘Couch to 5K’ bug!
sunlight, but make sure to remove the bag on a regular basis to allow it to breathe.
8. Freshly cut stems may wilt and look rather pathetic during the first week or so. Don’t panic; with even watering, they will usually perk up.
9. It will probably take the cuttings 6-10 weeks to root; keep the compost moist during this time. Once they have rooted, harden them off for about two weeks, then pot them on individually. Check regularly for any rotten or dying material and remove it.
10. Keep the young cuttings protected during the winter in a greenhouse or on a window sill. If on a sill inside, turn the pots regularly to prevent all the growth being towards the light.
11. In the early spring, pot individually into 9cm pots and grow on in warmth to encourage the formation of a strong root ball. Keep the pot damp but not wet, by watering from below. Once you can see the roots from the bottom of the pot your new plant is ready to plant out.
Cuttings are really simple to take, and so satisfying. They also provide some precautionary protection for your garden if you lose some of the perennials you love in a bad winter. Once you see how simple it is, there are so many possibilities!
And finally, I hate to say this as we’ve had such a late start to summer this year, but now is the time to order spring and early summer bulbs!!! I recommend either specialist nurseries or an online bulb specialist for the better quality bulbs, and you will be able to start planting some bulbs as soon as September. So while you relax in the sun admiring your garden, why not look at some bulb catalogues and make choices for spring. The best quality or new variety bulbs are always sold out first!
Alan Schofield EI
~ Hedgecutting and paddock mowing
~ Flail mowing for rough/long grass areas
~ All excavations and groundworks undertaken
~ Woodchipper and operator for hire
~ All fencing carried out
~ Patio's, driveways and excavations
The Night Sky
THIS MONTH WILL SEE THE GRADUAL RETURN OF EVER SO SLIGHTLY LONGER NIGHTS AND DARKER SKIES WHICH WE ASTRONOMERS LOVE
During the coming days we can look forward to a few very special events, which we can simply enjoy without any special equipment. Read on to find out more about how to make the very most of these observing opportunities
The return of the spectacular 'Perseid meteor shower'
The Moon occulting the planet Saturn
Finding a 'Teapot' in the southern skies
Viewing an interesting triangle formed by Jupiter, Mars and Aldebaran
Observing a double shadow transit of Jupiter (aided by a telescope!)
At this time of the year our Milky Way presents us with a spectacular view which can also guide you to the centre of our Galaxy. Looking towards the southern horizon you will be able to trace the luminous and highly populated arms of the Milky Way stretching up and over the Zenith and passing though Perseus in the north. Just above the southern horizon you can begin to discern the star pattern known as the 'Teapot'. This is formed by a number of the stars within the constellation of Sagittarius. Part of the teapot handle is formed by the star Nunki, while the 'spout' can be found pointing towards the right. Also interesting, although not observable by us here on Earth, we can pinpoint the location of the Black hole which indicates the galactic centre of the Milky Way. Positioned near the border between the two constellations of Sagittarius and Scorpius, the centre of our Galaxy can be found, named Sagittarius A*. On 12th May 2022, the first image of Sagittarius A* was released by the Event Horizon Telescope Collaboration. The image, which is based on radio interferometer data taken in 2017, confirms that the object contains a black hole. This is the second image of a black hole. This image took five years of calculations to process. The data was collected by eight radio observatories at six geographical sites. If you have a telescope, this region of the sky is also home to a number of beautiful deep sky
objects. You can observe 'The Trifid Nebula' (M20) and 'The Lagoon Nebula' (M8) above and to the right of the Teapot. Nearer the 'lid' of this star pattern you can look for M22 and M28, while towards the base of the 'pot' you can try to observe M54.
The Moon Phases and observing tips
New Moon Phase - 4th just after midday
First Quarter Phase - 12th around 16h00
Full Moon Phase - 19th at 19h30
Last Quarter Phase - around 10h30
This is one of the best annual meteor showers
The Moon will appear close to a number of other celestial objects this month. On the 9th and 10th it will be close to the star Spica, the alpha star in the constellation of Virgo. Look towards the western horizon. During the mornings of the 28th and 29th, looking to the eastern horizon before sunrise, you may find Jupiter and Mars below a 24 and 25 day old Moon.
The Planets for August
During the evening of the 5th, and while the skies are darkening, you may be able to find the planets of Jupiter and Mars sliding lower towards the western horizon and beginning to form interesting patterns with the alpha star Aldebaran in Taurus. As the stars begin to appear, you will likely spot Jupiter first, followed by Mars and the bright star Aldebaran. As time passes, the triangular form they create will gradually change which will help to highlight the motion of the planets compared to the relatively fixed motion of the stars.
Mercury - best viewed towards the end of the month rising before the Sun in the east Venus - an improving evening planet located close to (5.9 degrees north of) Mercury during the early afternoon
Mars - an improving morning planet perhaps visible close to Jupiter and a crescent Moon on the morning of the 28th Jupiter - best at the end of the month and higher in the sky in the constellation of Taurus
ClaireWardlaw
Claire Wardlaw, originally from Edinburgh, lives in the Charente with her husband. Since their move to France, Claire has become passionate about astronomy
Saturn - an improving morning planet and occulted by the Moon on the 21st (read on to find out all the details)
Uranus and Neptune - best observed with a telescope in darker skies from mid-August
Jargon Buster - Occulting
This term, in the astronomical world, refers to the rare occasions when one celestial body covers or hides another for a certain period of time. The Planet Saturn, which is returning to the skies in bounds this month, will be occulted by the Moon on the 21st. The exact times and positions of this rare observing opportunity will vary depending upon your exact location. For me the occultation will begin at approximately 05h22 with the planet reappearing from behind the Moon - as the morning light begins to get in the way a little - at around 06h25. I hope to observe and image this rare astronomical event and share some images with you at a future date. You can research timings for where you are based using an online app such as SkySafari. The moon will be showing a 97% waning phase so this will make for a stunning spectacle.
Meteor showers in August: The Perseids
This is one of the best annual meteor showers, with its peak date predicted to be on the 12th of this month. This shower began back in July and will continue to be active up to the 24th. The Perseid meteors could have an hourly rate this year of up to 100, although you will not be able to observe as many as that yourself. Observing during a wee 'star party' is a great way to increase the number of meteors spotted. These meteors will all seem to originate from the area of the sky where the constellation of Perseus is located. Many of them could leave bright trails and they are associated with Comet Swift-Tuttle. This year, observing conditions are reasonable as the Moon reaches First Quarter phase on the 12th and sets before the sky becomes properly dark for viewing.
Happy Stargazing!
Space-X's Crew Nine Mission is scheduled for launch no earlier than August 2024. This will be SpaceX’s ninth crew rotation mission to the space station for NASA. This mission is part of NASA’s Commercial Crew Program.
Since 2020, NASA has invited the public to be virtual guests at launches and milestone events. As a virtual guest, you have access to curated resources, schedule changes, and mission specific information delivered straight to your inbox. Following each activity, guests are sent a stamp for their virtual guest passport! All resources, participation, and registration are FREE.
Caroline Lucretia Herschel was a German born British astronomer whose most significant contributions to astronomy were the discoveries of several comets.
On 28th August 1782, Caroline Herschel started a record book to track comets. She recorded her first original discovery of a comet four years later, on 1st August 1786, and seven more comet discoveries followed. Over the years, she also reported on her observations of nebulae, and over a dozen are credited to her. Among other pursuits, she identified 560 stars that had been recorded by Astronomer
Royal John Flamsteed without proper data between 1689 and 1719. In 1828, in recognition of her achievements, the Royal Astronomical Society honoured her with a gold medal. In 1835, she was inducted as an honorary member of the Royal Astronomical Society.
HISTORY
Making Waves
SUMMER HAS AT LAST ARRIVED, IN TIME FOR US TO RACE TO THE COAST AND ENJOY THE SIGHT AND SOUND OF THE SEA
This may be our only encounter with the wonders that are waves, unless we find ourselves on a cross-channel ferry in a force 9 gale. This has happened to me, and I can assure you it is memorable, although not enjoyable.
What Is a Wave?
But what does one write about waves? They tickle the shore, they crash against the cliffs, they break over the coastal defences, they rage, they roar! What more can one say?
So, what would any well-brought-up scientist do in these circumstances? Go back to basics. Look at the definition of a wave and take it from there.
So I hunted about for a basic definition and I ended up with this: “A wave is a disturbance in a medium that carries energy without a net movement of particles.”
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Mike George is our regular contributor on wildlife and the countryside in France. He is a geologist and naturalist, living in the Jurassic area of the Charente
They see the effect of the energy that the wave is carrying rushing towards the shore
This definition covers all forms of waveslight waves, sound waves, electromagnetic
waves - but for this summertime edition let us stay with sea waves. It means that the energy is moving in a certain direction, but the medium (the water) stays roughly where it is. That is what a lot of people forget, especially with sea waves. They see the waves “rushing towards the shore”. Oh, no they don’t. They see the effect of the energy that the wave is carrying rushing towards the shore. The water more or less stays put.
A large wave "breaks" as its base is slowed by friction with the beach, and the crest over-runs it and topples forward
But, I hear you say, when the wave hits the shore the water runs up the beach. Yes, but then it runs back down again, since, by striking the shore, the energy has been expended that the water was carrying. Check the definition – it said no net movement of particles. Obviously the particles will move in order to pass the energy on to each other, but they then lose that energy and drop back. OK, it isn’t an easy concept, but if you think about it, it must be that way or the entire planet would be covered with water.
Tides
added to each other, and the tide is highest – a spring tide. When they are out-of-phase, the tides are lower, and are least when the Sun and Moon are at 90° displacement (at the half moons), when the tide is at its lowest – a neap tide (neap is an early English word meaning “lacking in power”).
They can also produce a flow of water at enhanced speed, and can catch swimmers and carry them in unpredictable directions
Don’t get confused with tides. There the gravitational effect of (mostly) the Moon pulls the sea up into an ellipse, with two opposite deep areas and two intervening shallower areas, which go round the Earth following the Moon and cause rises and falls of several feet in the level of the sea, twice a day. That is a sort of wave, but it derives its energy solely from gravity, not from the processes of the Earth, as do surface sea waves. These are superimposed on the tides.
The height of the tide varies, of course, because the Sun also has an attractive effect on the oceans (though, because the Sun is so far from the Earth, the effect of the Sun is far less than that of the nearby Moon). When the Moon and the Sun are pulling in the same direction (that is, at new and full moon) the tidal pulls are
Of course, tides can have a strong effect on the waves’ approach to the shore. If there is a storm surge (a very heavilyenergised wave system) approaching the coast, it can be lifted and penetrate deeper inland if it is being carried on a high tide, while if the tide is low, the coastal topography has more chance to drain the energy from each wave.
You may also encounter terms such as rip tides. These usually occur on an ebbing tide where the tidal water is flowing through a restricted opening, such as a river mouth, and is thereby speeded up. These can carry a swimmer out to sea. Rip currents, on the other hand, are not tidal and are the result of wave motion influenced by the local beach topography. They are less readily obvious but should always be borne in mind. They can also produce a flow of water at enhanced speed, and can catch swimmers and carry them in unpredictable directions. Escape from either of these dangers is best achieved by swimming across the
direction of flow into quieter water (see diagram on page 13) – never try to fight the current; you will lose!
So, from Where Do the Waves of the Sea Derive Their Energy?
Wind blowing across the smooth water surface creates friction or drag between the air and the water. This tends to stretch the surface. As waves form, the surface becomes rougher, making it easier for the wind to push the water surface and intensify the waves. The molecules within each wave will be stirred into circular motion, which they will pass on, thereby propagating the wave.
Higher frequency waves generated near the wind source are known as “wind waves”. (Frequency is the number of waves that pass a point in a specific amount of time). How big wind waves get depends on three things:
▪ Wind strength. The wind must be moving faster than the wave crests for energy to be transferred.
▪ Wind duration. Strong wind that blows for a long period will generate large waves.
▪ Fetch. This is the uninterrupted distance over which the wind blows without significant change in direction. (For example, storms of equal size can generate much larger waves in the open Pacific Ocean as compared to the other oceans due to the long open distance of water.)
is still carrying plenty of energy, and the experienced surfer can catch onto this and use it to be pushed ashore.
This is best when the waves have had a long, uninterrupted run to shore. Big wave surfing in Hawaii is possible because of large swell waves generated by winter Pacific Ocean storms from November through to March. Also, some Cornish and French beaches benefit from 3000 miles of Atlantic run, and their wide sweeps allow the smaller Atlantic waves to form good surfing shapes.
Really Big Waves
There are many sailors’ tales of "rogue waves", "freak waves", "killer waves" etc. These tales were ridiculed, and mariners were accused of making them up as an excuse to cover their own mistakes if their ships were wrecked. However, we now know such things, though rare, do exist. Rogue waves are simply unusually large waves appearing in a set of smaller waves. Their worst characteristic is that they are unpredictable!
After the wind has blown for a while, the waves get higher from trough to crest, and the distance between the wave crests becomes longer. As the wind continues or strengthens, the water first forms whitecaps and eventually the waves start to break.
Swells and Surfing
The longer the wave, the faster it travels. As waves leave a storm area, they tend to sort themselves out with the long ones ahead of the short ones, and the energy is simultaneously spread out over an increasing area. They usually outrun the storm that creates them, travelling great distances from the wind source and lengthening and reducing in height as they go. These longer waves are called swell waves. Swells organise into groups of smooth and regular appearance. They
are able to travel thousands of miles unchanged in height and length.
As these waves close in on the coast, they begin to interact with the bottom and their direction of travel might change due to the contour of the land. Eventually, the waves run ashore, finally breaking up as surf.
Mariners were accused of making them up as an excuse to cover their own mistakes if their ships were wrecked
They may reach a wide, sandy beach, which rises gently out of the sea. On these the swells can rise, increasing up to 1 ½ times their height in deep water, and break, which is caused as the lower part of each wave is slowed by friction with the shallowing seabed and the top of the wave over-runs it to “break” in a plume of surf. Then you have a surfing beach! Each wave
How Big Do Waves Get?
Most reports of extreme storm waves say they look like "walls of water" and are seen as steep-sided with unusually deep troughs. The USS Ramapo reported one such wave with a height of 112 ft. (34 m) in the Pacific in 1933. Another report of a freak wave occurred when it struck the Queen Mary amidships, south of Newfoundland, at the end of World War II, rolling her to within a degree or two of capsizing. So what causes these enormous waves?
Swells travelling across the ocean travel at different speeds and in different directions. As these swells pass through one another, their crests, troughs, and lengths may happen to coincide and reinforce each other, combining to form unusually large waves which reach
In the book Oceanography and Seamanship, William G. Van Dorn provided an example of what the wave heights would be if a steady 30 knot (33mph/53km/h) wind blew for 24 hours over a fetch of 340 miles.
● 10% of all waves will be less than 3.6 ft. (1m)
● The most frequent wave height will be 8½ ft (2.5m)
● The average wave height will be 11 ft. (3m).
● The significant wave height will be 17 ft. (5m).
Wasp nest in a tree. Constructed entirely of chewed wood-fibre, forming a sort of paper. Note the typical grey-striped texture
● 10% of all waves will be higher than 18 ft. 5m).
● The average wave height of the highest 10% of all waves will be 22 ft. (7m).
● A 5% chance of encountering a single wave higher than 35 ft.
(11m) among every 200 waves that pass in about 30 minutes
● A 5% chance of encountering a single wave higher than 40 ft. (12m) among every 2,600 waves that pass in about five hours
"The Great Wave" by the Japanese engraver Hokusai. Note the threatened rowing-boats in the wave trough, and Mount Fuji on the horizon
to escape from a strong current that is carrying you into danger
tremendous heights, but then disappear with equal rapidity. However, if the swells are travelling in close to the same direction, these mountainous waves may last for several minutes before subsiding. It is very seldom that huge waves over 65 ft. (20 m) develop, and normally sailors do not even see them because ships nowadays will try to avoid such conditions by altering course before the storm hits. But they do occur.
Are There Any Other Causes of Waves?
Earthquakes can release a huge amount of energy when they occur. Usually they are small and often occur away from land and habitation, and the energy they release gets lost among the other waves we have already discussed. However, sometimes the energy is released in quantities that dwarf a nuclear bomb. If this happens underwater, the energy passes into the water to form a wave, and the effect can be devastating. Not much appears at first, provided the wave crosses the open ocean. It can have a height of a few feet, and be so large and smooth that a ship passing over it would barely notice it.
topography the wave can rise to many tens of feet in height, or more, and will rush ashore. Again, it is the energy that the wave carries that does the harm, but the added presence of unconfined water, directed by that energy, is devastating. These waves are very characteristic of areas where tectonic plates are colliding, and the name is Japanese: Tsunami. This translates as “harbour wave”, and refers to the effect it has as it travels into a closed harbour or estuary.
The quantity of water displaced by the approaching wave is so huge that the water ahead of it often is drawn back
The famous print by Hokusai, showing a huge wave framing Mount Fuji and threatening to overwhelm two boats being rowed by terrified sailors, has been suggested to depict a tsunami. Connoisseurs of these matters suggest it is rather a rogue wave or Okinami in Japanese, as tsunamis do not form breaking crests until they are further inshore. I don’t think the rowers would really care!
The problem grows when the wave reaches land and begins to be constricted, both by the rising sea floor and by harbours and river estuaries. Depending on the local
The worst ones may give warning of their approach. The quantity of water displaced by the approaching wave is so huge that the water ahead of it often is drawn back to feed the rising tsunami. In the Indian Ocean Boxing Day tsunami in 2004, people awoke to find the sea-shore bereft of sea. Thousands of fish were flapping their last on the sand. Many people rushed down to collect an unexpected free supper. They were the first to die, as a 100-foot
Rip currents can be difficult to spot, but are sometimes identified by a channel of churning, choppy water on the sea's surface. If you do find yourself caught in a rip:
▪ Don’t try to swim against it or you’ll get exhausted.
▪ If you can stand, wade don’t swim.
▪ If you can, swim parallel to the shore until free of the rip and then head for shore.
▪ Always raise your hand and shout for help.
tsunami crashed into the shore. If that effect happens, the only thing to do is to get to the highest firm ground possible. The primitive inhabitants of the Andaman Islands were feared lost, but they had racial memories of this happening before. When the sea disappeared, every Andaman Islander climbed to the highest point of their island, and survived. However, such events are rare, and even more rarely do they affect the Atlantic Ocean, where tectonic plate boundaries tend to be spreading, not colliding. So please do go on your seaside holiday and, as they used to say on Crimewatch, “Don’t have nightmares”!
How
I AM A MOLE AND I LIVE IN HOLE
IS THAT LINE FROM THE SOUTHLANDERS’ 1958 SONG ABOUT ALL YOU KNOW ABOUT THE MOLE. THERE IS AN AWFUL LOT MORE TO MOLES THAN THAT!
You hardly ever see a mole – all you know of their passing is a row of small mounds of earth crossing your carefullytended lawn, or a pushed-up runnel of soil which collapses into a meandering furrow as soon as it rains. This seems to upset some folk mightily. My colleague Brian White often inveighs against them in his (otherwise!) excellent articles. If you do find a mole above ground it will probably be dead, though the story about them only coming to the surface to die is a myth. The fact is that, were it alive, it would have disappeared underground
long before you came upon it. A mole’s sensory apparatus is so acute that it would have heard you approaching from far away.
I have had the privilege of handling a live mole. They are charming creatures, about 11 - 15 cm long, weighing about 100 g, with short, soft, thick fur which has no apparent direction of growth and can be brushed either way, very useful for moving back and forth in tunnels. In fact,
ByMikeGeorge
Mike George is our regular contributor on wildlife and the countryside in France. He is a geologist and naturalist, living in the Jurassic area of the Charente
the fur does grow pointing towards the rear, but is so supple and curly that it has complete freedom of movement.
Relative to the size of the creature, the power in them is amazing
Born to Dig
But it is the forefeet that take the breath away. Relative to the size of the creature, the power in them is amazing. The little one I was holding just wanted to get away, and began trying to burrow down between my cupped hands, and would have forced them apart easily if I hadn’t used a rocking
Mole emerging from a mole-hill. Note the attitude of the spade-like forefeet, which move laterally along the mole's body, and the small size of the eyes, closed against the sunlight. Also visible are the mass of sensory hairs around the sensitive snout
motion to maintain the cup in which I was holding him. When in due course I put him back down on the soil, he vanished with eye-popping speed. The forearms are the secret of the mole’s success. They do not work like the arms of any other mammal. The humerus bone (the upper arm bone) is flattened, and instead of hanging downwards from the shoulder joint, in fact it faces upwards. The lower arm bones and the hand point sideways, and the enormous power is delivered by long, strong muscles that twist the humerus from side to side. This drives the hand in a breast-stroke-like motion along the mole’s side, not downwards as all other creatures dig. Thus, the mole effectively “swims” through the soil.
Feeding Preferences
will gratefully consume any that accidentally fall into its tunnel.
Its saliva includes some mild toxins that are strong enough to paralyse small creatures
It has recently been found that our mole, the European Mole Talpa europaea, is in fact venomous. Not desperately so, but its saliva includes some mild toxins that are strong enough to paralyse small creatures like earthworms. This enables the mole to build a cache of live food for itself when times are hard. It was known that moles did this, but all sorts of explanations were put forward about how the mole bit the worm in an exact spot to disable the worm’s nervous system. Moles as neurosurgeons! Poison, as Lucrecia Borgia would tell you, is far easier!
Making Sense of the Darkness
Moles spend nearly all their time underground, only coming to the surface to gather dried grass for bedding, to find water or to scavenge for food if conditions mean it cannot find enough food in the soil. In fact, a mole will eat anything, even carrion, although its preferred food is earthworms, grubs, beetles etc., much of which it finds in the walls of its tunnels. It
The mole is not blind, but it is probable that it can only distinguish light and dark, which is enough to warn it if its tunnel has been disturbed. In the total darkness underground, the mole uses sensory hairs on its snout, feet, and tail to explore all around it, and a very sophisticated system called Eimer’s Organs, thousands of bulbous protuberances, each linked to a complex sensory nerve network, which are situated on the mole’s snout. Using this system the mole can detect minute
changes to its environment, and can feel the movements of prey in the soil nearby. It has been claimed that, if a mole receives a sharp blow on its snout, the shock can kill it.
In addition, the mole has a well-developed sense of smell, and uses scent marking to advertise its presence and to avoid close encounters with other moles of the same sex, which can result in punishing battles. Occasionally, neighbouring mole tunnel systems can intersect and even share segments of tunnel, but encounters are carefully avoided – a sort of “Tom Tiddler’s Ground” agreement engineered by pungent odours. The system works in reverse at mating-time in early spring and occasionally later in the year if conditions permit. The females advertise their brief fertility period with special odours, telling the male moles to seek them out.
What’s in a Name?
“Mole” is a shortening of the Middle English word “Mouldwarp”, which means “Soil-thrower”. That name persisted in dialect until the 20th century, when that keen observer of dialect names, Alison Uttley, included Mouldy Warp the Mole in her “Little Grey Rabbit” books. In French the creature is known as “la taupe”, from the Latin word for mole, “talpa”. A molehill is “la taupinière”. Biologists used
A
mole held in a gloved human hand, showing the size of the mole
to classify the mole among the Insectivora, along with hedgehogs and shrews. However, this was really a basketgrouping for anything that didn’t fit in another group and had a primitive but effective dentition, so now the true classification of the mole is the subject of much argument. For a while it was put in a group called the Eulipotyphla, which meant “truly fat and blind”, but that is now looked upon with disfavour, not least because it is clearly a bad joke.
Moles and Fashion
If you sat for any length of time in a moleskin garment a faithful silhouette of your posterior would be imprinted upon the fur
In the fashion industry, taupe became the name of the colour of moleskin, when there was a passion in the early 20th century for moleskin garments. The fur, with its softness and multi-directional nap, seemed ideal, particularly for motoring coats. Elegant ladies loved them, until it was discovered that the pelt was
very impressionable, and if you sat for any length of time in a moleskin garment a faithful silhouette of your posterior would be imprinted upon the fur. The consequent loss of demand for moleskin put many molecatchers out of business, and removed a threat to the mole’s continued existence. Incidentally, trousers were never made from real moleskin; this was a name given to a cotton fabric with a sheared pile, giving it a “plush” feel.
Today the only calls for moleskin are for fishing-fly makers and old-fashioned plumbers, who find it ideal for “wiping” the lead sealing on pipe joints. The withdrawal of lead from the plumbing industry is another let-off for the mole.
Love Your Moles
Moles have been considered as beneficial inhabitants of orchards, where they gobble up pest larvae like cutworms, or an
annoyance in agricultural areas where the thrown-up soil can damage reaping equipment and make silage unpalatable. It is arguable that moles only have a serious effect on the economics of farming in extremely marginal areas.
Home owners look with disfavour upon molehills in their well-manicured lawns. But all-in-all, this is not a high price to pay for a creature that ventilates the soil, disposes of pests and is a charming, if unseen, companion in the countryside. Trapping is very expensive and is as likely to kill the moles cruelly as not. Poisoning is now illegal, thank goodness. It requires about 0.2 milligrams of Strychnine to kill a mole in a barbaric death that is cruel in the extreme. Strychnine poisoning involves dying over several hours with the victim suffering agonising cramp.
Admittedly British Royalty employs a molecatcher, but this is probably to avoid a repeat of the accident that led to the death of William III, whose horse, Sorrel, stumbled on a molehill at Hampton Court in 1702. The fall led to the king’s death, which gave the Jacobites, who opposed William, cause to toast “The little gentleman in the black velvet waistcoat”. If you want to know more about moles and their relatives, try to get hold of “The Natural History of Moles” by Martyn Gorman and David Stone, published by Helm on behalf of the Mammal Society. This will tell you the answers to all the questions you can think of, and several that you wouldn’t want to think of!
a
Molehills in an open grassy field, note the general linear distribution, showing they are part of
tunnel system
The Reclamation Yard Your One-stop Shop…
The Cambridge Dictionary defines a reclamation yard as “A place where old and unwanted building materials, furniture, and other objects are collected and sold” and on the banks of the River Vienne, in the popular city of Confolens, you will find one of the only Britishowned reclamation yards in France fittingly named The Reclamation Yard.
and collectables. In addition, they stock a wide selection of building materials, including plywood, timber, PVA etc.
Explore over 50,000 ft² of showroom space
Owner and proprietor, Terry Hutchinson, moved to France in 1996 following a successful career in the automotive industry. With a passion for reclamation and renovation, he purchased the former brewery to build his residence and business.
but you'll also find what you didn't know you needed and the unexpected. One recent visit revealed a church pulpit, a professional Go-Kart, a 6ft Asterix the Gaul and an antique French ‘cul noir’ earthenware hare tureen.
With an extensive network of contacts developed over the years, they can source many items that are not easily obtained and offer demolition and house clearance services.
The Reclamation Yard is much more than that definition however, you can explore over 50,000 ft² of showroom space of antique and vintage furniture, home décor
No two visits to The Reclamation Yard are ever the same, you will always find what you expect and generally what you need
If you are looking for furniture, beams, tiles, collectables, building materials or something more eclectic, The Reclamation Yard is your one-stop shop.
By the very fact this magazine has not been banned as propaganda and, to the best of my knowledge, nobody has been forcibly marched to the guillotine, we can breathe a sigh of relief that the French elections didn't deliver a majority to the RN. It went more to the left. Quite the surprise. Still, worrying times though. As right-wing politics continues its dangerous rise across Europe, it’s good to know that the UK - being anti-Europe (Brexit? In case you didn’t catch my meaning)staunchly trod their own path and also went to the left instead! Anyway dear and long-suffering readers, how are you? Having a good summer, I hope. Bored of politics? Me too.
Freesat is not the same as Freeview. Please do not confuse the two. Only Freesat is compatible with a satellite dish. The clue is very much in the name….
Just to confirm, if you have a SKY+ HD receiver, the only reason to have two cables to it (from the satellite dish) is if you are paying a monthly Sky subscription package. Without one, your Sky box will not record. The service is linked to an active viewing card. If you don’t have one, then you only need a single cable from your dish, connected to ‘input 1’ on the back of the Sky box.
On the subject of confirmations and clarifications, I’ll try to do both and say
STUART WALLACE
THE FRENCH HOUSE
again that your satellite dish needs to have a clear line of sight to the south-east. Astra 2 (or 28.2°E) lies 28.2° east of southhence the name. This is the group of satellites (that can be considered as one) that nearly all of us receive our UK TV from. Because of this, you do not have a choice as to where your dish needs to point.
The French TNTSAT service comes from Astra 1 (19.2°E) and the French Fransat service comes from Eutelsat 5 (5°W). Fransat is a bit of an anomaly as it actually sits slightly west of south. A very rough rule of thumb is to (if possible) see where the sun is around 12h00 to 13h00 to know where your dish needs to aim. This will help establish if you have a clear line of sight.
Please remember that I no longer cover the same areas as I used to. I cover a 90 mins radius of 79240. Google Maps will help you with this. Fransat
Email: john.hartie@orange.fr
Handyman Services
& STORAGE REMOVALS
av Henri Barbusse, 87200 Saint Junien Service Immobilier: 05 55 02 11 11 email: immo@courivaud.com site: www.cmvnotaires.com
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● Wood or pellet burning stoves
● Air source heat pumps
● Radiators
● Solar hot water systems
● Thermodynamic water heaters
● English speaking ● Free energy assessment of your home
● Government grants deducted directly from quotations
● Assurance Décennale, (10-year Guarantee)
