Nยบ 203 / FREE COPY MARCH 2020
Globe Magazine Gibraltar www.issuu.com/globemagazineonline
MARCH 2020
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Contents
Nº 203
50 WHAT’S HAPPENING DOWN TOWN
18th GIBRALTAR INTERNATIONAL DANCE FESTIVAL 2020
52 PAN DE AZUCAR GRILL PRESENTS 8
ART COMPETITION FOR YOUNG
28TH EDITION OF MOROCCAN
ARTISTS
GASTRONOMY FESTIVAL
10
4 STAGIONI: STAYING THE COURSE
54 ‘FIND YOUR BRAVE’ EXHIBITION
16
CORONA VIRUS: HOW BEHAVIOUR
58 TECHNOSTRESS: HOW SOCIAL MEDIA
22
CAN HELP CONTROL THE SPREAD
KEEPS US COMING BACK FOR MORE
OF COVID-19
EVEN WHEN IT MAKES US UNHAPPY 62 COSTA RICA: A CONSERVATIONIST’S
OLYMPUS PHOTOGRAPHIC GEAR
DREAM PART 2
26
SPECSAVERS OPTICAS LAUNCHES 68 ‘COSMOS’ BY VICTOR QUINTANILLA
NATIONAL CAMPAIGN FOR GUIDE DOGS FOUNDATION
70 VISUAL ARTS EXHIBITIONS IN LA LINEA 28
THE MIGHTY PEA 72 TRANSITIONING YOUR YOUNG FAMILY
32
TO VEGANISM
MY WINES HOSTS FOOD PAIRING AT ITS BEST
74 INTERNATIONAL WOMAN’S DAY 41
THE 15
TH
GIBRALTAR FESTIVAL
FOR YOUNG MUSICIANS
78 INTERNATIONAL WOMAN’S DAY ON THE ROCK
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PRO CHOICE MOVEMENT RALLY 80 THE BASSADONE MOTORS TROPHY
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THE BEST RECIPES OUR CUISINE
Credits Project: ‘Find Your Brave’ Youth Service Initiative Photography: GYPT (Gibraltar Youth Production Team), Participants: From the top & L-R: Row 1: Katie Bado, Angel Brayson, Kiara Gomez, Nayara Pratts, Aaron Gines, Kian Bell, Rebecca Woodruff. Row 2: Bradley Durante, Miley Piris, Geno Gaiviso, Gino Ochello, Skye Bargon, Matthew Guy, Sarah Pereira • Row 3: Thalia Ramagge, Lillian Williams, Soraya Sabu, Olek Wojniak, Ray Mcarthy, Erin Mora Colton, Mikey Piri • Row 4: Ryan Silk, Layla Brayson, Emma Pereira, Lauren Birt, Jayanne Gordon, Mei Liu, Chloe McCarthy • Row 5: Darah Macias, Olivia Burke, Eloise Masey, Charlene Busuttil, Claudia Costa, Sarah Bensadon, Isla Snape • Row 6: Ian Del Agua, Bella Navas, Megan
Manning, Madision Santini, Celine Azopardi, Max East, Siena Lee • Row 7: Lorena Rodriguez, Conor Lavagna, Millie Devlin, Danielle Fernandez, Zamira Payas, Scarlett Fowler, Dylan Rivero. Row 8: Isabella Dominguez Martin, Jenaika Ballester, Molly Birkin, Daniella Carasco, Hayley Ferrary, Callum Castro, Dexter Thomas. Globe Magazine is published by Globe Magazine Registered • Address: Suites 31 & 32 Victoria House, 26 Main Street, GIBRALTAR · Tel: 20041129 Mailing Address: 4 Laburnum Lodge, Montagu Gardens, GIBRALTAR www.issuu.com/globemagazineonline
(www.tgdor.com) • If you wish to advertise in this magazine, please phone: (00350) 58369000 or (0034) 620 182224 • Tel: (00350) 20041129 E-mail: globemagazine@gibtelecom.net Globe Magazine Gibraltar The views and opinions expressed by contributors to this magazine may not necessarily represent the views of the publishers. CONDITIONS: Globe Magazine cannot accept responsability for the claims, goods or services of advertisers. The publishers make every effort to ensure that the magazine’s contents are correct, but cannot accept responsibility for the effects of errors or omissions.
No part of this publication may be reproduced without written permission from Globe Magazine Printed by Globe Magazine • Designed by TGDOR
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18 Gibraltar International Dance Festival 2020 th
THE 18TH GIBRALTAR National Dance Festival was recently organised by M.O. Productions at the John Mackintosh Hall Theatre between 19th and 22nd February 2020.
M.O. Productions Best Choreography Award: Martina Tessaro from Escuela de Danza Martina Tessaro, Spain, for her Adult Large Group ‘Michael Jackson Tribute’ Lawrence Robles Award For the Most Promising Dancer: Stella Bossano from JF Dance, Gibraltar
The event, that is affiliated to the British Federation of Festivals and the Gibraltar National Dance Organisation, saw 224 dancers from England, Gibraltar and Spain participate in various dance categories throughout the 9 sessions. The overall winner and main prize was awarded to 20-year-old Alanna Bonavia from Mediterranean Dance School, Gibraltar, for her Jazz Solo. Out of the 101 soloists, seven were selected by the adjudicator Jill Redford to perform in the grand final. Bursary finalists included local dancers Faye Gomez, Janis Jackson, Taylah Phillips, Sophie Crosskey, Chenille
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Brown and Amy Wink.
Wink from Stylos Dance Studios, Gibraltar
Overall Winners as follows: M.O. Productions Bursary Award: Alanna Bonavia from Mediterranean Dance School, Gibraltar M.O Productions Best Female Dancer of the Festival: Amy
M.O Productions Best Male Dancer of the Festival: Nathan Villalba from Stylos Dance Studios, Gibraltar M.O. Productions Sussex Award: Nathan Villalba from Stylos Dance Studios, Gibraltar
Festival Organiser, Alfred Rumbo said: ‘We are delighted by the support received from everyone who has taken part. We are pleased with the high standards and quality of dance achieved and maintained throughout the nine sessions of the festival. We will continue to create a platform for dancers to be able to develop their artistic abilities and participate in what is such an educational experience. We do hope to be able to organise the event, for many more years to come.’
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Art Competition for Young Artists
THE ART COMPETITION for Young Artists organised by Gibraltar Cultural Services was held at the John Mackintosh Hall. The competitive exhibition, which was part of the annual Youth Arts Jamboree, was officially opened by the Minister for Culture, The Hon Dr John Cortes, who also presented the awards.
artworks with local artist, Sebastian Rodriguez carrying out the judging.
Twenty-five artists submitted a total of sixty
Rumford - “Into The Water 1”
The prize winners were:
The Kishin Alwani Foundation Award School Years 9 – 11, £500, David Llamas “Shells”
1st: ‘The Ministry of Culture’ Prize £1,000, Zulaika Vallance, “How People With Dwarfism Were Represented In The 1600s”
The Kishin Alwani Foundation Award School Years 12 – 13, £500, Grace MacNiven, “The Process”
2nd: ‘The Aquagib Prize’, £500, No. 41 Sara
The Arts Society Sculpture Award, £500, Macarena Sánchez Yagüe, “Dresspreso, What Else” The following received ‘Highly Commended’ Certificates: Nicholas Perera “Fish”; Sara Rumford “Into The Water 2”; Jonathan Gingell “Water’s Motion”; Conor Lavagna “Guidance”; Lizhe Zhang “Summer in Austria”; Lizhe Zhang “Number 27”; Ethan Segovia “The Artist”; Zulaika Vallance “Teenage Heartbreak (in the eyes of our elders)”; Nicholas Perera “Antonio” and Tyrone Moreno “Hers”. The exhibition was open to the general public until Saturday 7th March,
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4 Stagioni Staying the Course It’s worthy of note how some restaurants remain popular after many years serving the populace. Apart from providing good food, the determination to ‘stay the course’ - despite difficulties and obstacles, which may come your way – is vital... ‘4 Stagioni’ situated on the Saluting Battery is a perfect example! Text By Richard Cartwright
‘SALUTING BATTERY’, MUCH better known as ‘La Bateria’ by Rosia Road, is where you’ll find one of the Rock’s most frequented restaurants specialising in original Italian food whilst also offering a variety of meat dishes and, of course, delicious, freshly baked pizzas! ‘Original Italian food’ is not just a good sounding label, Head Chef and proprietor, Paolo Olmetto, hails from the Italian island of Sardinia just off the mainland... “I come from a large family, my dad was a school teacher and my mum looked after nine children and had to keep the home running. I was keen in getting into the hotel and restaurant business and attended catering school on the island for three years, mainly concentrating in serving and front of house away from the kitchen, but cooking came later as I slowly moved into that area, which is what I was really interested in.” Aged 18, Paolo moved to the UK and worked in top restaurants, like San Lorenzo and a West End casino where he really learned the ropes of how to serve food and wine in those first class establishments... “I moved to Spain and 10 GLOBE MAGAZINE
Blues opened, later Casemates and other places and Sax’s popularity slowly passed.” Paolo’s goal was to open his own place but felt he needed to learn more about food preparation and, despite always being very observant at how things were done during his time working in top restaurants, how to run and work a proper kitchen restaurant, was a priority for him. He felt he needed training so off he went to study in Italy... “Well, I’ve now run 4 Stagioni for about 15 years and today I must say, we’re doing very well. A lot of work was needed to get the place up to scratch. It had previously been a fast food place and it took six months to, at least, get it to look nice but the first four or five years were a bit of a struggle.
Gibraltar working in the Valderrama Golf Club and San Roque Club across the way and became quite close to the Tobelem brothers (‘Hanny’ and ‘Toby’). I worked in Sax 1, later in Sax 2 here in Gibraltar and at Bianca’s also. I remember Cool
We’ve re-decorated the restaurant four times since we opened always keeping a sort of rustic feel and an Italian touch about it which enhances the whole atmosphere.” The latest renovation has been the spacious, enclosed conservatory opened last May on the eastside of the building. It’s light and airy and can
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seat nearly 50 diners, plus 30 odd inside, bringing that figure up to about 100 on a hot summer’s night under awnings set up next to the conservatory, should there be a demand for those extra diners... “Works have also been undertaken in the kitchen which has to accommodate six staff as they busily get food ready for the waiting staff to serve. Paolo tells me he employs up thirteen or fourteen individuals at peak season at ‘4 Stagioni,’ keeping the popular restaurant up and running very successfully always reminding his staff to serve with a smile and be ready to attend to their customers’ every need no matter how small. The menu is extensive at ‘4 Stagioni’ and the popularity of dishes runs across the pages from appetising ‘Carpaccios’ to ‘Raviolis’ served in a variety of ways to the very popular ‘Milanesa’ and so much more. The choice is endless. Italy comes to your table prepared by a genuine Italian professional: Pastas and rice, meats, fish and, of course, Pizzas! All done the Italian/Sardinian way as Paolo also offers you the Island’s, ‘Sardinian Speciality!’ That not being enough to make you crave for a taste of Italy, you may want to go for a BBQ choice. 14 GLOBE MAGAZINE
There’s a Kids Menu too and a great selection of desserts created with that unique, Italian touch...Yes, the recipes are original going back generations cooked with fresh ingredients for you, your family and friends to enjoy. In a sentence, ‘4 Stagioni’ is the home of authentic Italian cuisine but let’s say no more because... WHEN WORDS FAIL, GOOD FOOD WILL DO THE TALKING! OR, PUT THE ITALIAN WAY... ‘DOVE LE PAROLE FALLISCONE,
IL BUON CIBO PARLA.... Try it, at ‘4 STAGIONE!’ Open Tuesday to Sunday and closed on Mondays. Lunch 12.30 to 3.30...Dinner 06.30 to 10.30. ‘A Stagioni’ is situated at Jumper’s Bastion ‘Saluting Battery’, 16/18 Rosia Road. For bookings and/or reservations, please phone the ‘4 Stagioni’ on (+350) 200 79153 or follow them on facebook on www. facebook.com/4stagionigibraltar
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Coronavirus: How Behaviour can help control the Spread of COVID-19 Text by Peter Hall (Professor, School of Public Health and Health Systems, University of Waterloo)
www.theconversation.com
AMID THE CARNAGE of the First World War, a flu epidemic took hold in the front-line trenches and subsequently spread around the world, infecting one-quarter of the world’s total population and ultimately killing more people than the war itself.
million people died from what became known as “the Spanish flu.” The currently accepted mortality rate for the Spanish flu is between one and three per cent and its total mortality numbers are shocking in part because of its widespread reach, proliferating throughout Before it was over, somewhere country after country around between 50 million and 100 the globe.
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A FAMILIAR NAME The Spanish flu pandemic was triggered by a virus that is now a household name: H1N1. H1N1 resurfaced in 2009, again spreading to the far reaches of the planet, but with only a small fraction of the death toll of its first emergence. Although it was not an identical
virus, it could have been equally deadly in theory, in part because of its potential to kill people, who were younger in age and not otherwise considered vulnerable to flu-related mortality. The absolute mortality rate of the 2009 H1N1 pandemic was 0.001 – 0.007 per cent. The total number of dead in this case was in the hundreds of thousands around
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refers to the ability of a population of animals to resist infection by a pathogen — such as a virus — because a sufficiently large number of individuals within the population have humoural immunity on an individual level. Humoural immunity is the ability of the immune system to form antibodies against a specific infectious agent.
the globe, with a disproportionate number believed to be affected in Southeast Asia and Africa. Why the vast differences in mortality? These two versions of H1N1 did not have the same origin, and there is also an evolutionary push for subsequent versions of the same virus to be less deadly. So the two versions of H1N1 would have been different in these respects. But, importantly, the world was different too. The conditions under which the ‘Spanish flu’ overtook the world were abhorrent. The First World War had been raging for several years, and the front lines, where the illness emerged, were places where young soldiers lived among corpses, rats and contaminated water, and had limited opportunities for personal hygiene. In 2009, even the most poor nations of the world had better living conditions than those experienced by the average soldier in the trenches of First World War. Despite this, the nations that had the least ability to provide clean environments for their populations were hit the hardest by the H1N1 infections, with large numbers infected and many fatalities.
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The spread of COVID-19 in China —and recent cases appearing closer to home— has people worried about another Spanish flu scenario. This will not be another Spanish flu, but we have an important opportunity to
control the proliferation of the virus within our own populations. BEHAVIOUR AND HERD IMMUNITY Herd immunity is a concept that comes from the field of zoology. It
With herd immunity, transmissibility in a population is dramatically reduced via immunological mechanisms. This is the theory behind vaccines, which boost specific immunity within (ideally) a very large proportion of the population, such that a transmissible disease never gains a foothold. Notice the term “immunological mechanism,” and consider whether the same principle could apply on a behavioural level. As the body’s humoural immune responses deflect infection, so do behaviours that block routes into the body for an infectious agent. With a very large proportion of the population consistently implementing behaviours that reduce transmissibility, epidemics can be prevented or vastly limited, without the reactionary measure of quarantine.
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Just as humoural immunity does not convey perfect protection to the individual, the same is true for behavioural immunity; it is simply important that a very high proportion of the population is performing precautionary behaviours consistently. Protection is on the level of the herd, more so than on the level of the individual.
ones, which very much need to be taken up individually en masse; and soon.
Consider also the following less obvious but equally important behaviours:
THE FAMILIAR ONES:
Disinfect your mobile device screen twice per day — it is a portable petri dish, accumulating bacteria and, yes, viruses. Antibacterial wipes are necessary
Wash your hands frequently and properly; Cover your mouth (with your
Use masks only if you are yourself ill: and give social kudos to people, who are responsible enough to use them when sick. Self-quarantine if you are ill and have a fever.
ARE WE TALKING ABOUT THE WRONG THINGS? In the context of this concept of “behavioural herd immunity,” current discussions about COVID-19 in conventional and social media may be focused on the wrong things. Rather than talking about fear-inducing counterfactual scenarios (what ifs), we need to focus on crowd sourcing strategies that limit the ability of the infection to get a foothold in our population.
Engage your social network to brainstorm other simple behavioural changes.
A vaccine would be nice and will eventually arrive. But in the meantime, epidemics like COVID-19 can be prevented by increasing the prevalence of precautionary behaviours in the general population that impede its spread.
arm) when coughing or sneezing; Avoid close contact with those, who are already infected.
These measures include a few familiar maxims, none of which are implemented consistently enough, and a few unfamiliar
Before brushing off the above as obvious, we should ask ourselves: do we do these with complete consistency? Can we do better?
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contain viruses. This simple measure is very hard to maintain consistently, but is essential for infection control.
here, as they generally kill viruses as well. Clean your device at least twice daily, once at lunch and once at dinner time (or linked to another daily routine). A recently published study estimates that viruses like COVID-19 may be able to persist for up to nine days on smooth glass and plastic surfaces, like a mobile phone screen. Avoid touching your face: Your mouth, nose, eyes and ears are all routes into your body for viruses, and your fingers are constantly in touch with surfaces that may
PREVENTING SPREAD Strengthening herd immunity through behaviour is critical to preventing COVID-19 spread. We need to be talking about it more, and doing it more. In the sea of fear-provoking uncertainties, this is something that we are in control of individually and en masse. Let’s do better about implementing the above precautionary behaviours with high consistency, and over the long-term. And here’s a side benefit: we will be preventing many other infectious illnesses from spreading, including seasonal influenza, which kills more people in an average month than COVID-19 did last month.
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Olympus Photographic Gear
OLYMPUS OM-D E-M1 MARK III Olympus has officially unveiled the OM-D R-M1 Mark III: a lightweight and compact Micro Four Thirds camera that packs a 20MP sensor, new image processing tricks, and “the world’s best image stabilization” that combines in-body and in-lens technology for up to 7.5 stops of compensation. At the core of the E-M1 Mark III is the same 20.4MP Live MOS sensor with 121 cross-type focus points
and 18fps max burst rate (with AF/ AE tracking) that you’ll find in its predecessor. It also uses the same 2.36M-dot EVF and 1037K-dot vari-angle LCD as the Mark II. OLYMPUS OM-D E-M5 MARK III Packing a wealth of capabilities within an especially compact design, the Olympus OM-D E-M5 Mark III is a Micro Four Thirds mirrorless camera with an abundance of speed, precision, and versatility. Featuring a 20.4MP MOS sensor and a
TruePic VIII image processor, the E-M5 Mark III offers quick continuous shooting up to 10 fps with a mechanical shutter, up to 30 fps shooting with an electronic shutter, and DCI and UHD 4K video recording. The sensor and processor combination also affords a sensitivity range up to ISO 25600 while a sophisticated 5-axis sensor-shift image stabilization system compensates for up to 6.5 stops of camera shake for sharper handheld shooting. Complementing the imaging specs, the sensor's design also incorporates 121 phase-detection points, all of which are cross-type, along with 121 contrast-detection areas for fast and precise focusing and subject tracking performance. Despite all of its performanceoriented attributes, the E-M5 Mark III manages to retain a sleek design, which is also weather-sealed for use in trying weather conditions. A high-resolution 2.36m-dot 0.67x-magnification OLED viewfinder is featured along with a 3.0" 1.04m-dot touchscreen LCD, which sports a vari-angle design to suit working from high, low, and front-facing angles. Additionally, built-in Wi-Fi and Bluetooth enable wireless transferring and remote camera control from linked mobile devices. OLYMPUS M. ZUIKO 12-45 F4 PRO The Olympus M.Zuiko Digital ED 1245mm F4.0 PRO Lens is a lightweight
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wide-angle to portrait-length zoom lens designed for Micro Four Thirds mirrorless cameras. This lens has a 24-90mm equivalent focal length range and a constant f/4 maximum aperture. It has two aspherical elements, two HR elements, one DSA (Dual Super Aspherical) element, two extra-low dispersion elements, and Super HR (high-refractive index) elements for minimizing distortions and color fringing. These integrated lens elements also contribute to having sharp, clear, and color-accurate images. Its 1:2 maximum magnification ratio makes for impressive close-up shots, while its rounded seven-blade diaphragm helps render pleasing bokeh. What sets this 12-45mm lens is its Movie & Still Compatible (MSC) autofocus system, which lets it have smooth but fast and quiet autofocusing needed for both shooting stills and recording videos. Have a compact and allaround lens for your photography and video needs with the Olympus M.Zuiko Digital ED 12-45mm F4.0 PRO Lens.
OLYMPUS M.ZUIKO ED150-400 F4-5 PRO Olympus has announced the development of a pro-level super tele-zoom lens, the M.Zuiko Digital ED 150-400mm F4.5 TC1.25x IS Pro. This hefty lens will have a standard focal range of 300-800mm
The 150-400mm F4.5 TC1.25x IS Pro will be available in 2020, and pricing has not yet been disclosed. THE OLYMPUS E-PL9 The Pen E-PL9 is an updated version of the 2016 R-PL8 model in Olympus’ Pen Lite series of pocket waterproof point-and-shoot market for years. Its Tough TG-1 compact redefined what kind of image quality and features we expected from a pocketable underwater camera, and the company has continued to iterate and refine the design in the years since its introduction.
equiv. on Micro Four Thirds bodies, with a built-in 1.25X teleconverter increasing those numbers to 3751000mm equiv., at the cost of 2/3-stop of light. If you want even more reach, the lens will also be compatible with Olympus' new MC-20 2X teleconverter. The lens will be stabilized and will work with the 5-axis IS systems built into modern Olympus cameras for extra shake reduction. As one would expect, it will be fully weather-sealed and Olympus claims it should function at temperatures as low as -10°C/+14°F.
mirrorless cameras. It looks to improve on the older model with additions like a larger grip, popup flash, and the ability to record 4K video at 30 fps. The E-PL9 also offers a 16-megapixel CMOS sensor and features the same TruePic VIII processor from the company’s flagship OM-D E-M1 Mark II. OLYMPUS TOUGH TG-6 The Olympus Tough TG-6 replaces the waterproof point-and-shoot, TG-5 Olympus has all but owned the
The TG-6, which replaces the TG-5 is a very modest update. It retains the same lens and image sensor, the heart of what makes a camera a camera. The upgrades come in the form of fit and finish—the rear LCD has been seriously upgraded, from a dated 460k-dot panel to a much more modern 1.04-million-dot LCD. It doesn't support touch input, which seems like a missed opportunity. Waterproof action cameras, like the GoPro Hero 7 Black, have had touch screens for generations now. The interface typically doesn't work that well when the screen is wet, but waterproof cameras are often used on dry land.
The rest of the basics are the same—a 12MP 1/2.3-inch image sensor, 4K video, Raw and JPG imaging, excellent macro capability, and support for add-on accessory lenses and lighting modifiers. All this is housed in a pocketable form factor that's waterproof to 50 feet, shockproof against 7-foot drops, crushproof to 220 pounds of force, and able to operate in 14-degree (F) temperatures. An updated image processor, now branded TruePic VIII, adds some refinements. It includes a digital teleconverter that promises better results than traditional digital zoom, expands macro stacking and bracketing capabilities, and offers three underwater white balance settings so you can tune images to the temperature of light at your diving depth. Some new accessories are coming with the camera too. There is a lens protector—Olympus recommends it for climbers, who keep the camera at their side on a carabiner to protect it from scratches—as well as, a new zooming fish-eye lens adapter. The camera will be available in the same red and black versions as previous entries in the series. Olympus photographic gear is available to buy from both Alpha Electronics of 207 Main Street and Euro Electronics of 246 Main Street agents for Olympus in Gibraltar. GLOBE MAGAZINE 23
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Specsavers Ópticas launches national campaign for Guide Dogs Foundation
SPECSAVERS ÓPTICAS today launches a national fundraising campaign in aid of ONCE Foundation for Guide Dogs (FOPG), to help support vulnerable people with severe vision loss. Naming ONCE as its official charity, the opticians has pledged to raise more than 5,000€ over the next year, to support the important work of the FOPG and the services it provides. The foundation runs the only centre which breeds and trains guide dogs for blind people, or those with serious vision loss, to help them gain better mobility and more independence. Jorge Martínez de Lizarduy Araico, of Specsavers Opticas, says: "As an opticians, we’re passionate about improving the lives of people with sight loss, so we’ll be doing all 26 GLOBE MAGAZINE
Spain throughout 2020 in many different ways. The stores will also be sharing information with their customers about FOPG and the support they offer blind people in Spain, by providing more than 130 guide dogs to those in need each year.
we can throughout the year to raise funds for the foundation". Vision loss can be incredibly isolating, leading to feelings of loneliness and depression. However, thanks to the foundation and the work they do, people can gain a new sense of independence and confidence.
"It’s equally important that people take a proactive approach to their eye health. Regular eye tests and early detection, followed by timely intervention and management of eye health conditions, could help save your sight." Funds will be raised across the nine Specsavers Ópticas stores in
For her part, the Managing Director of FOPG, Maria Jesús Varela, highlighted the importance of this collaboration with Specsavers Ópticas, an international company committed to eye health, which is showing its support to those people who require the help of a guide dog to improve their mobility, by launching this fundraising campaign. She says it is an excellent example of corporate social responsibility in action and shows the way for many other companies who want
to support their communities and those less fortunate than themselves. For FOPG, the agreement is not only important in terms of fundraising to support their important work, but also the chance to shine a light on the service they are offering, the role of guide dogs and the importance of offering the same rights of access for all people in society. ABOUT FOPG FundaciĂłn ONCE del Perro GuĂa (FOPG) is a welfare foundation created by ONCE in 1990 with the purpose of breeding and training guide dogs for people with severe blindness or visual impairment. It provides its services to people with visual disabilities throughout Spain, by virtue of the collaboration with
ONCE itself, which offers the guide dog as a free social service for people affiliated with that organisation who request it and are eligible. The FOPG is a permanent member of the International
Guide Dog Federation (IGDF), the European Guide Dog Federation (EGDF) and the European Breeding Network, a working group specialised in breeding and genetic improvement of guide dogs in Europe and the USA.
The foundation breeds its own dogs and takes responsibility for the entire process of training the guide dog and pairing it with the most suitable applicant. They also train the new owner how to make best use of this mobility aid and supports both the owner and the dog throughout its life as a guide dog. The work of this foundation is essential to increase the autonomy of blind people or those with a serious visual disability. Changing from walking with a cane to doing it with a guide dog represents a huge improvement in their mobility, speed and security of their movements and allows them to integrate with society in a much more meaningful way. Find out more about FOPG www.perrosguias.once.es GLOBE MAGAZINE 27
Plant milk drinkers rejoice, there’s a new brand to consider for all your dairy alternative needs, as The Mighty Society launch an innovative new product to the market – made from peas!
Being a plant milk drinker can be tricky. Finding a product, which fulfils your nutritional needs, is good for the environment and tastes great, is an almost impossible task. Well, ‘The Mighty Society’ have heard your cries, and have said ‘Hold my milk’, as they launched their brand-new product, ‘Pea Mẙlk.’ No, it’s not green, as this ‘mẙlk’ is made with yellow split peas and results in a deliciously creamy creation, ideal for ‘smoothies’, pouring over cereal or simply drinking it by itself. While the demand for plant milks has seen a dramatic increase in recent years, there has yet to be a plant milk alternative, which ticks the environmentally friendly and nutritionally beneficial boxes, while remaining a viable option for those with nut allergies…until now. 28 GLOBE MAGAZINE
The ‘small but mighty’ brand has a mission of ‘Keep everyone and everything on our planet happy and healthy’. With nutrition and sustainability at its heart, pea mẙlk offers a range of notable benefits, including: • 8g of plant protein per 250ml serving – 8x more than almond milk • 50% more calcium than cow’s milk • 40% less sugar in The Might Society Original Pea Mylk than cow’s milk • A source of Vitamin D and B12 In addition to the nutritional values, pea mẙlk fulfils the brands’ larger aim of being environmentally friendly. It takes 100x the
amount of water to grow almonds compared Mighty Pea's Pea Milk is also a source of to yellow split peas, with dairy milk requiring vitamin D and B12. It is 100% Vegan and 25x more water per litre of milk. Vegetarian. The ‘Mighty Pea Milk’ is perfect in a creamy Latte, A post Gym Shake, The perfect ‘Mighty Pea Milk’ is deliciously smooth and Porridge, Sweet or Savoury Baking or just to creamy dairy free alternative to milk made drink on its own. from yellow split peas and packed with nutrients. No Dairy, nuts or soy. The brand was initially launched by two brothers from Yorkshire – Nick and Tom Watkins – who set out to create a dairy alternative made only from yellow split-peas A smooth and creamy, that is nutritious, delicious, and sustainable. dairy-free alternative to The product is descibed as “smooth and milk, made from small but creamy” and has sold over 66,000 units since launch in April 2019. The company has MIGHTY yellow split peas backing from new investors including one of the co-founders of Veganuary amongst others.
motivated by the rapid raise and success of the business and note that “The Mighty Society offers a real alternative to dairy that is full of and just not free from.” Tom Watkins comments: “We’re about to launch an exceptional new range of lines in multiple new flavours and formats that will see us grow at an incredible rate in 2020. You’ll now start to see ‘The Mighty Society’ on sale in the food service and convenience sectors, as well as having an increased presence in the major grocery retailers”.
The brothers have managed to Introduce ‘The Mighty Pea M.lk’, which is a smooth and creamy, dairy-free alternative to milk, made from small but MIGHTY yellow split It contains only natural flavourings, The The Brothers are both surprised and highly peas (nope, not the green ones!). Their M.lk GLOBE MAGAZINE 29
packs in way MORE protein and calcium than regular plant milk, plus split peas are super sustainable - Mighty M.lk = tiny carbon footprint! The Watkins brothers commented, “We reckon that small things can be mighty and we believe we can all make a giant impact by making even the smallest changes to our lives, like say… switching to a creamy & delicious Pea M.lk (for example). You see, Yellow Split Peas are hugely sustainable, which means our environmental footprint is
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tiny. Really tiny – just like our peas. So, just like when David took down Goliath with ‘nowt but a rock and slingshot’, we can take something small and change the world or, better yet, save it." ‘The Mighty Pea’ Milk is distributed in Gibraltar by Nature’s way of 15D1 North View Terrace, Devil’s Tower Road Tel: 200 44764. All Nature’s Ways’ products are available via the RockHero APP. (www. naturesway.gi)
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'My Wines' host food pairing at Its best In early March Globe Magazine was invited to a 'My Wines' food pairing event to which I was happy to attend as it turned out to be an excellent evening Text by Joe Adambery
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THE EVENT WAS HELD UPSTAIRS in their terrace area under canopy in a beautiful setting. This was their first pairing event of the year and was sold out with around forty attending as is usually the case for these high quality gourmet events, which they aim to host once a month.
Glen, Carolina introduced the Matua Sauvignon Blanc originating from New Zealand. Its notes describe it as: 'Citric and deliciously pure with a hint of grapefruit and basil. The palate is fresh and vibrant with concentrated blackcurrant leaf and a hint of green melon.'
I must confess that I was truly impressed with the wine selection and the inspired food pairing from 'Chef Antonio' (Gutierrez formerly of Embers).
This excellent white was paired with a salad crumble, which consisted of diced mango, red fruit and exquisitely dressed greens with a cinnamon biscuit providing the crumble. My own notes say that the Matua was refreshingly exciting and an outstanding starter wine, which with its hint of fruit, was more than a match for our crumble salad. We were to return to this great wine later.
Our hosts for the evening were Glen Sanders and Carolina Ortiz from 'Mondovinos.' I was looked after by Glen's partner, Tony Hernandez, and after a brief intro from
An Argentinian wine 'La Linda Torrontes' was up next, paired with an 'OMG Pastie.' Carolina introduced the Torrontes as "a high altitude wine from vines nearly 2,000 metres above sea level. The warm days and cold nights enriching the terroir and giving the wine an expressive and unique character." My inexpert nose wasn't able to solve its mystery, however, when paired to a delightful pastie (empanadilla), which had prawns, Avocado and other subtle flavours within, the OMG phrase did come to mind. Tony Hernandez found this wine complex and he rated it highly. The wine's notes say: 'a wine of yellow colour with white flowers and tropical fruit aromas. It is expressive and scented on the palate with a fluid and refreshing touch.'
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Matua Sauvignon Blanc
La Linda Torronte 2018
Pairing number three was a Calvet Burgundy Pinot Noir with a duck Margret dish called 'Smokey Donald' (what else?). In her intro, Carolina said "the French wine producers call Pinot Noir the devil's grape because it's so hard to produce. It catches diseases and anything else around the vineyard." The notes say: 'Intense garnet-red body - Very aromatic with black currents and other red fruit notes; rich and
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Calvet Bourgogne Pinot Noir
Luigi Mosca Malbec Reserva
Morande Cabernet Sauvignon Gran Reserva
tannic wine associating fleshy and lively characters.' Glen said that "this was the best pairing with duck that he could remember" and I would agree with that, without taking away anything from the wine, the duck was expertly dressed with red fruit and it paired well with the wine to delight the palate even further.
Bosca Malbec Reserva from Argentina paired with Ribeye Steak 'Asado'. By this dish, I was completely in awe of the chef, who had managed to translate grand meals into heavenly bite size portions, which complemented the wines so well. Inspired culinary art from Antonio!
Next came the first of the big wines, a Luigi
Carolina Ortiz comes from the region
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where these excellent reds have been in production since 1901. The winery is still in family hands. "One of Argentina's favourites and the winery's international bestseller, six months in oak, balanced and intense aromas." Notes: Red fruit, spicy and floral notes, well bodied and attractive character. Paired with the succulent Ribeye this was a highlight for me and I wanted more of both! The appreciative noise levels had gone up a notch and we were soon going to Chile! I would go anywhere for that Malbec! The Big wine! Morande Cabernet Sauvignon Gran Reserva (Chile). Notes: Deep cherry in colour; Nose-black and red fruit, tobacco, cinnamon and coffee beans. Complex and big bodied, balanced and velvety. Married to 'Choclo Pie' a Chilean dish, which had imported Mexican Corn flour for its pastry top covering the delights within the pie. It might easily have been desert. My notes: 'saving the best wine for last' holds true and Carolina had been right when she said that "this wine comes from the queen of all grape varieties." Hats off to this 'Morande Gran Reserva' whose charm conjured up images of expanse and expensive; I didn't ask. The finale was a desert toffee lemon tart (to die for) and was thankfully paired to the excellent starter white 'Matua', which we had for the first course. I said thankfully because there was universal agreement that the versatile Sauvignon Blanc which had so sweetly opened the tasting was also deemed to be suited for closing it. I was now in a better position to test its versatility and further enjoy a wining and dining experience like none that I can recently remember. The 'Arte de Antonio' as Chef paired to the magic of new world wines had conspired to win me over and they did. I thank the excellent hosts and all the 'My Wines' team for making this first pairing of the year so memorable. Needless to mention, I recommend the experience to everyone, who wants to go further than simply eating out and highly suggest you book for their next one on the 22nd April before they sell out. 36 GLOBE MAGAZINE
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The 15 Gibraltar Festival for Young Musicians th
THE 15TH GIBRALTAR Festival For Young Musicians was held from the 24th to 28th February. During the week, almost 400 young musicians participated in different categories, from solo instruments such as piano, Federation of saxophone, guitar, bassoon, International Festivals for Music, Dance and violins and many more. Speech. Mr Roberts adjudicated The festival also saw choirs, each category and gave invaluable ensembles and duets compete feedback and advice to each for the many prizes on offer. participant. All those involved The festival was adjudicated by commented on his friendly Mr Steven Roberts from the manner and detailed approach
and really appreciated his reviews. GAMPA Scholarship Award; an award created to recognise The Festival concluded on specific skills and attributes in Friday 28th with a Gala young people and to help in their performance where the finalists cultural development. were invited to perform once more and compete on the night As festival organisers, GAMPA for the Bursary awards. The would like to thank our award ceremony saw pianist many sponsors for their kind Aditya Dhanwani take home the generosity, the incredible hard coveted title of “Young Musician work of Mr Roberts and most of the Year”. of all, all the amazing young musicians, who took part and Celine Azzopardi was the shared their talent throughout recipient of this year’s GCS the week.
GIBRALTAR YOUNG MUSICIAN OF THE YEAR: The Hassan’s Trophy & £500 Bursary YOUNG MUSICIAN OF THE YEAR WINNER: ADITYA DHANWANI
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BEST INTERNATIONAL MUSICIAN: The U-mee Trophy & £250 Bursary WINNER: ANDREII ZCHAIKOVSKYI
MOST PROMISING LOCAL SENIOR; The EY Trophy & £250 Bursary WINNER: SHAUN JEFFRIES
MOST PROMISING LOCAL INTERMEDIATE: The Castiel Winser Trophy & £250 Bursary WINNER: FAYE MACDONALD
MOST PROMISING LOCAL JUNIOR: The Charles Gomez & Co Trophy & £250 Bursary WINNER: NOEL MATOS
MOST PROMISING LOCAL INFANT: The Joti Mahtani Trophy & £100 Bursary WINNER: CHLOE AVELLANO
BEST LOCAL SCHOOL CHOIR: The Erin Valverde Trophy & Bassadone Motors £200 Bursary - WINNER: St JOSEPH’S FIRST SCHOOL
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BEST LOCAL ENSEMBLE: The Chief Minister’s Trophy & EY £100 Bursary WINNER: GAMPA SENIOR VOCALS
BEST PERFORMANCE; The Gibraltar Live Music Society Award. The James Montegriffo Trophy and £250 Prize WINNER: EVE NAHON
MOST PROMISING VOCALIST: The Gibmaroc Trophy WINNER: GINO OCHELLO
MOST PROMISING PIANIST: The Masbro Trophy WINNER: YARAH MATOS
MOST PROMISING STRING INSTRUMENTALIST: The William Gomez Trophy WINNER: ABIGAEL CECH
GCS Scholarship Development Award: Sponsored by Gibraltar Cultural Services WINNER: CELINE AZZOPARDI
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MOST PROMISING WOODWIND INSTRUMENTALIST: WINNER: SIDDHARTH LAKHIANI
MOST PROMISING BRASS INSTRUMENTALIST: WINNER: ADAY VICENTE BENITEZ
MOST PROMISING PERCUSSIONIST : The Glass House Trophy - WINNER: BRODY SOIZA (No photo available was not in attendance)
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Pro-Choice Movement Rally Photographs by courtesy of ‘Gibraltar For Yes’
THE ‘PRO-CHOICE’ MOVEMENT is calling for freedom of reproductive choice for Gibraltarian women. Women, like their U.K. and European peers, deserve to have bodily autonomy and to be trusted to make the right choice to decide when and how to become a mother, free from constraints and without fear of judgement or life imprisonment. They are also strongly calling for good sexual education and maternity leave, a good child care system in place and a sexual health clinic for all as- continue to happen regardless of the outcome of the vote”. The issue was about where pects of women and men's health. future abortions would take place, urging A pro-choice rally, organized by the ‘Gibral- voters to choose to legalise abortion on the tar for Yes’ campaign took place on Saturday Rock where women would receive appro29th February last and ‘Together Gibraltar’ priate support and care. leader Marlene Hassan Nahon had the chance to address the crowd at Casemates. She Lawyer, Justine Picardo also addressed the said, “Giving the green light for legislation crowd at Casemates giving both a ‘passionato commence that would allow abortions te’ and ‘compassionate’ speech. She started by under certain circumstances, would signal saying that being pro-choice was not the same that Gibraltar “trusts” and “respects” wo- as being in favour of abortion and that no women”. She added “Abortions across the bor- man aspires to have an abortion. It was, insder had been happening for years and would tead, she argued, a matter of giving women, in
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unfortunate circumstances, the choice to have an abortion should it be necessary. She added that it was time for Gibraltar to be step into the 21st century and vote ‘Yes’. Guest speakers at the event, Ireland abortion rights campaigner JoAnne Neary spoke of her experience in her own country’s 2018 abortion referendum. Also speaking at the event were Dr Pam Lowe of Aston University, Mara Clarke of the Abortion Support Network and Danielle Roberts of Alliance for Choice in Northern Ireland. ‘Government’s abortion Bill is being put to a Referendum test on a limited yes or no basis. We can understand that the Administration wants to make this all about the proposals they’re putting on the table. And yet, if the Consultation process that all stakeholders underwent meant anything at all, this adds up to a situation where no group – whether Pro-Choice or AntiChoice – actually agreed with Government on their proposals.'
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The Best Recipes of our Cuisine Fruity Lamb Tagine This Succulent and Superhealthy On-pot is guaranteed to satisfy a crowd. Save time and make it up to two days ahead Serves: 4 Preparation: 15 MINUTES Cook: 1 HOUR 10 MINUTES INGREDIENTS 2 tbsp olive oil - 500g lean diced lamb - 1 large onion, roughly chopped - 2 large carrots, quartered lengthways and cut into chunks - 2 garlic cloves, finely chopped - 2 tbsp ras-el-hanout spice mix - 400g can chopped tomato - 400g can chickpea, rinsed
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and drained - 200g dried apricot 600ml chicken stock - 120g pack pomegranate seeds - 2 large handfuls coriander, roughly chopped HOW TO MAKE IT 1. Heat oven to 180C. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 minutes until golden. Add the garlic and cook for 1 minute more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr. 2. If the lamb is still a little tough, give it 20 minutes more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.
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What’s Happening Down Town? 1. Malcolm Blagg, who has managed the petrol station on Rosia Road for 50 years, retired at the end of February. 2. Former Governor, Ed Davis, visits the International Chess Festival. 3. The Gibraltar Stoma Support Group. 4. Dr Joseph Garcia meets chess legend Karpov. 5. Malcolm Blagg as Lord Nelson. 6. Chief Minister Hosts Farewell reception for Governor and Mrs Davis. 7. Chief Minister Fabian Picardo meets Head of ‘Podemos’ in Andalucia Teresa Rodríguez at No 6 1
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Pan de Azucar present
28th Edition of Moroccan Gastronomy Festival
AT THE BEGINNING of March, to be precise between the 5th and the 8th of March, Pan de Azucar Grill in Campamento held the long awaited 28th edition of the Moroccan Gastronomic Festival. The event did not disappoint the many, who attended in those four days and were able to enjoy the extravagant gastronomic array of food that the wonderful Moroccan cuisine had on offer. Organised by the expert hand of Miguel Garcia, unrivalled host for these sort of events, one was able to enjoy all the delicacies that these chefs, specifically brought over from Morocco for the occasion, had to offer. Various salads, Jarira soups, small pasties, chicken, beef or lamb skewers, Kefta as starters, cous-cous, pates, lamb mechuit, fish, lamb or beef tallins, ‘chicken in lemon’ or ‘veal 52 GLOBE MAGAZINE
paws’ as main dishes. An array of tastes, textures, scents and colours very characteristic of the Maghrebi cuisine expertly and
traditionally executed with skill events, which are customary in and prepared for an appreciative eateries run by Miguel Garcia. faithful following, who turn out, time and again, to these sort of However, the spectacle does not end until one samples the delicious Moroccan desserts, their ‘chuparquias’, cinnamon with orange or their wonderful confectionary, always accompanied by the best Moroccan tea that you can taste in the area. A unique offer, which Miguel brings us every few months and which one has to know how to appreciate as a whole, regardless of the cost, which is very reasonable and offering incomparable value for money. A twinning exercise, not only gastronomic but also cultural, which brings us closer to one of the cultural focal points of the straits because the gastronomy of each individual place has an
innate, value which one has to ‘Rodizio’ Grill in which, one can know how to value and share. enjoy a variety of starters to share (more than 8 different garnishes) But once ended, Pan de Azucar and with a great selection Grill returns to their customary barbecued meats (more than 12 gastronomic offerings, exotic different types of pork, lamb, and different, as a Brazilian beef, chicken...), offering diners
a selection of slow roasted and perfectly seasoned cuts of meat on sword-like skewers taken from the grill, and stopping at each table to carve slices for you. Eat all you can for only 14.99€ per person. Pan de Azucar Grill
brings you the exotic taste of Brazil and is located at C/Real 73, Campamento (on leaving La Linea). For Bookings or reservations phone (+34) 956 170 362 and/or (+34) 629 458 998.
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'Find your Brave' Exhibition Photographs by Juan Carlos Teuma
THE HON. STEVEN LINARES, Minister for Youth, opened a portrait exhibition at the GEMA Gallery. The Gibraltar Youth Service based this self-portrait project around the concept embodied in the phrase, ‘Find Your Brave’, which is the theme for this year’s Children and Adolescent Mental Health week. This creative exercise was aimed at building the
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confidence and self-esteem of young people, by encouraging them to search introspectively and courageously discover, appreciate and celebrate their particular attributes and integral elements that make them, who they are, and thereby special. The exhibition, which was hosted at the
GEMA Gallery Line Wall Road, run until Friday 7th February; opening times were 11am-6pm. For more information about the Gibraltar Youth Service contact Principal Youth Officer, Mark Zammit at m.zammit@gibraltar.gov.gi or visit www.youth.gi
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Technostress: How Social Media keeps us coming back for more Even when it makes us unhappy Text By Monideepa Tarafdar (Professor of Information Technology, Lancaster University), Christian Maier (Assistant Professor, Department of Information Systems and Services, University of Bamberg) & Sven Laumer (Professor of Information Systems, Friedrich-Alexander University Erlangen-Nürnberg (FAU))
www.theconversation.com
IF YOU EVER FIND YOURSELF looking forward to a holiday because you’ll be able to switch off your smartphone then perhaps you’re suffering from social media ‘technostress’. The constant stream of messages, updates and content that social media apps deliver right to our pockets can sometimes feel like a social overload, invading your personal space and obliging
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you to reply in order to maintain friendships. Conventional wisdom implies that when people are faced with a stressful social situation, You’d think an obvious response to this for example, an argument with someone – they problem would be to stop using our devices cope with the stress by distancing themselves. or deleting the apps. But we have recently They take a walk, go for a run, play with their published research showing that, when faced kids. But when the stressful situations stem with this pressure, many of us end up digging from the use of social media, we find people deeper and using our phones more frequently, tend to adopt one of two very different coping strategies. often compulsively or even addictively.
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We surveyed 444 Facebook users from Germany three times over a year to find out how they responded to social media ‘technostress’. Sometimes, as we might have expected, they diverted or distracted themselves with unrelated activities such as hobbies. But counter-intuitively, we found it was more common for people to distract themselves by using social media even more. Social media apps and websites are what we call feature-rich technologies, meaning there are lots of ways to use them. On Facebook, you can play games, read the news, plan a holiday by looking at travel related posts, or chat with your friends. Each of these actions is done in a different context and takes you into a different realm within the app. This allows you to view a single app in different ways. So if, for example, you experience social media ‘technostress’ from a friend’s post about cruelty to animals or from losing a game, you can “get away” from that stress
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by diverting your attention to something keep people using social media for longer, it’s more pleasant and relaxing within the app. also becoming clear that it’s how people use their apps and how they react to social media Such diversions sound harmless at first. But that shapes any harmful effects. If people see they can suck you into a never ending loop of social media as a stress buster, as well as, a social media ‘technostress’ and social media stress creator, then they are more likely to diversion that keeps you stuck on the source increase their use in response to the pressure of your stress. This can even form a symptom it generates. of addiction where you constantly look for a short-term fix from the very thing that is The first step to tackling this kind of reaction is causing you long-term problems. Alarmingly, awareness. If we can become more aware of all we found that the more you use social media, the different ways we behave on social media, we’ll be more likely to separate the harmful the more likely you are to do this. effects from the more benign ones, and so Concern over the potential negative effects avoid using it in a harmful way. of social media have led governments to start acting to protect citizens; US lawmakers have So the next time you’re feeling ‘technostress’ proposed banning features of social media that from social media, it might be better to put may have addictive properties, such as infinite your phone down altogether rather than seeking refuge even deeper in your apps. content feeds and autoplaying of videos. Otherwise, before you know it, you may have spent minutes or even hours of “dead” BEHAVIOUR SHAPES time doing nothing other than flitting from HARMFUL EFFECTS one function to another in order to divert Yet while such features may be designed to yourself.
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Costa Rica A Conservationist's Dream Part 2 Text & Photography by William Gracia
COSTA RICA features a very rich variety of plants and animals. Despite that it has only 0.1% of the world’s landmass, it contains 5% of the world’s biodiversity. Approximately 25% of the country’s land area is in a protected status either as national parks or protected areas making it the largest of protected areas in the world in percentage terms.
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It has several types of terrestrial environments two of which we visited, the Tropical Rainforest (Osa Peninsula) and the Tropical Cloud Forest (Monteverde). Costa Rica is also rich in natural wonders including Arenal Volcano which erupted last in 1968.
takes up almost half of the Osa Peninsula and is home to an astoundingly diverse range of wildlife, including the highly endangered giant anteater (Northern Tamandua) and is the only place in Costa Rica where all four species of monkeys are found.
Parque Nacional Corcovado, one of Costa Rica’s star attractions,
Of the places I have visited over the last few years, Costa Rica
has by far given the greatest number of species to record and the widest diversity; birds, reptiles, amphibians, insects and mammals. If it was not that there is a big world out there with many wildlife destinations yet to see I would certainly return to this beautiful example of a country protecting its natural beauty and biodiversity.
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Cosmos by VĂctor Quintanilla Text by Mark Montovio
VICTOR QUINTANILLA will be presenting his new work in Gibraltar during the months of March and April at the GEMA Gallery. This is the second time that Victor exhibits a collection of his sculptures in Gibraltar although there is a twenty year gap between his first exhibition at the Caleta Hotel and now. Concerned with many of the issues that have a huge impact on the world, Victor still promotes an awareness of the environment and continues to present ideas that challenge the way most people live their life.
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Committed to educating the younger generation and inspiring change, Victor is very keen to share his ideas with young people and enjoys facilitating workshops on different themes. Most of his work, if not all of it, is made out of materials he recycles and his studio is a space of chaotic inspiration with items of interest in every corner. Victor Quintanilla will be facilitating workshops during his time in Gibraltar and sharing ideas with local artists and the public in general.
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Visual Arts Exhibitions at La Línea
VÍSTEME: DE LA ALTA COSTURA AL ARTE The exhibition ‘Visteme: de alta costura al arte’ will be held at the ‘Museo Cruz Herrera’ from the 6th of February until the 10th of May. The exhibition is organised by UIMP in conjunction with the Ayuntamiento of La Línea de la Concepción. On exhibition is a private collection belonging to Fernando Saavedra; the exhibition itself is composed of ninety haute couture and prêt-à-porter garments from internationally acclaimed designers such as Coco Chanel, Christian Dior, Balenziaga, Balmain, Paco Rabanne, Carolina Herrera, Jesús de Pozo or Manuel Piña. At present, the exhibition has already toured extensively around various Spanish cities and exhibits from the extensive collection of 900 garments from Fernando Saavedra’s collection, will be on show temporarily throughout the next few months. 70 GLOBE MAGAZINE
2ND EDITION OF ‘AQUÍ PINTAMOS TODOS/AS’ ASANSULL is celebrating its 50th anniversary this year whilst the city of La Línea celebrates its 150th anniversary as well. From the ‘Delegación de Cultura’, in fact, more precisely from the ‘Galería Municipal Manolo Ales’, they will collaborate whenever possible with the ‘asociación de discapacitados’. Artists participating are: Yeypo Argüez, Sylvain Marc, Pepe Cano, Paco Conti, Santi Cervera, Ada García, Julio Castilla, Javier Plata, Gema Larios, José Antonio Millán and ASANSULL users. PHOTOGRAPHIC EXHIBITION Until 12th April Temporary Exhibition Hall. Museo Cruz Herrera
The third Photographic Exhibition will be exhibited from the 14th of February to the 12th of April.
March & April
‘CON BARBAS Y A LO LOCO’ EXHIBITION BY GUILLERMO ANGUITA Until 22nd March
La Comandancia Building
The Sevilla sculptor, resident in La Línea for quite a few years, will exhibit sculptures made out of clay of diverse subject matters.
‘Chill Out’ Area. 1st Floor Museo Cruz Herrera
The artist, Guillermo Anguitta, will captivate and delight us with this entertaining exhibition toying around with the different ways of seeing beards!
ANTONIO BENÍTEZ EXHIBITION From 26th March Until 26th Aprril ‘Chill Out’ Area. 1st Floor Museo Cruz Herrera Inauguration: Thursday
THE LUIS MIGUEL MAGARIÑO SCULPTURE EXHIBITION From 13th March to 17th April
26th March at 20: 00 h
Antonio Benítez Photographic Exhibition with texts by Maribel González López
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Transitioning your Young Family to Veganism Text by Rosanna Morales / Photographs by Anton Darious and Lucie Hosova
MOST VEGANS I HAVE spoken to, including myself, regret not living a vegan lifestyle earlier in their lives. As parents, we are driven to avoid this potential regret in our children. We want them to embrace this compassionate lifestyle and live it their whole lives.
I admire all new vegans, who go 100% plant-based overnight, but it is certainly not how it happens in most families.
So what do we do? What do we say? How do we transition our families to veganism?
“If you are the one championing the transition for your family then it is likely that you will, initially, need to become the primary home cook. If you want your family to eat only plants then you will need to take control of the kitchen.”
There is no guaranteed path to a smooth transition. It is not going to be easy. It will probably be harder than asking your family to stop bringing their mobile phones to the dinner table or taking turns at putting out the bins or walking the dog. It might start out with a certain amount of dedication because of their compassion for animals but after a while they may feel they are going to have to give up too much. 72 GLOBE MAGAZINE
Here are a few experiences that I have heard and read online over the last few years shared by transitioning families.
“Eventually I found my kids acquiring new tastes for food such as chickpeas and tofu and my husband started ordering vegan options at restaurants.” “Things became a little conflicting when I would say “No, thanks” to a steak a friend had barbequed for me. My partner was embarrassed
when I casually mention that I would no longer cook or eat any form of animal product. Then came the awkward silence followed by chirping crickets sounds.” “I’m fully vegan and my family mostly embrace the idea of a plant-based diet but they often stray and eat meat outside the house.”
change that communication may break down. Don’t be surprised to find yourselves having constant arguments. The V word challenges people in how they see themselves as good persons and makes them defensive. Don’t talk about it all the time – try not to make all your family outings
to touch and feel as many of the animals as possible. Tell them that there is no difference between them. Explain to them that all animals are beings that feel love, cold, hunger, fear, pain and loss. They are just like us and deserve to live a full life without fear and pain.
At some point during the transition your partner or children may not feel comfortable calling themselves ‘vegan’. You may feel you cannot legitimately enforce an all-vegan lifestyle on your whole family. Try to be empathetic even if you can’t achieve perfection all the time. It’s part of the transitioning process.
of places online with delicious vegan recipes. LEARN ABOUT NUTRITION Learn as much as you can from from reputable sources. It is crucial especially with the health of your children at stake. Dr. Greger’s nutritionfacts.org has the answer to every odd question. There are also some great online nutrition courses that will not break your family budget. STOP PREPARING DIFFERENT MEALS The last thing you want to do is provide an al-la-carte restaurant everyday. Start with the vegan dish and then let them add the animal ingredient on the side if they insist. You’d probably prefer if they did it themselves but I understand it doesn’t always feel possible. Small steps are better than staying stuck. If you are the one cooking it all, consider subtly reducing the meat portion over time and increasing vegetables.
Here is a list of suggestions on how you can give it your best shot at transitioning to a plantbased diet and veganism: Keep it simple; Stick with classic dishes that you already know how to cook: soups, stews, curries, stirfrys, veggie burgers etc. Choose whole foods and fresh seasonal produce.
MAKE UP NEW NAMES FOR RECIPES
SET YOUR NEW SHOPPING LIST Once you’ve committed to veganism, you should no longer include any form of animal product on your shopping list. Overtime your family will start adapting to plant-based milk in their morning cereal and plantbased spreads on their toast and sandwiches.
centre on food. Go to the movies or bowling or a nice walk in the park. The dog will thank you for it!
DON’T TALK ABOUT IT AT THE DINNER TABLE
TAKE THE KIDS TO AN ANIMAL SANCTUARY
In practice, embracing veganism can come across as such a radical
Kids love animals. ALL animals! Give them the opportunity
START WITH THE SWEETS Do some research and find some yummy plant-based cakes and sweets. Let them enjoy them before telling them they’re cruelty-free. Show them that vegan food doesn’t have to mean deprivation! There are hundreds
Give your new dishes unique names. As you create your new dishes let you family members come up with a name for each recipes. Then you will have your new family favourites that, in time, will become traditional family dishes for years to come. If you are interested in finding out more about starting your vegan journey, follow Rosanna on her Facebook page Keep Your Light Bright for inspiration and mentorship. GO VEGAN! GLOBE MAGAZINE 73
International Women's Day Born at a time of great social turbulence and crisis, ‘International Women’s Day’ inherited a tradition of protest and political activism
INTERNATIONAL Women's Day is celebrated in many countries around the world. It is a day when women are recognized for their achievements without regard to divisions, whether national, ethnic, linguistic, cultural, economic or political. It is an occasion for looking back on past struggles and accomplishments, and more importantly, for looking ahead to the untapped potential and opportunities that await increase of support for women's future generations of women. full and equal participation.
labour movements at the turn of the twentieth century in North America and across Europe. In 1909, the first National Woman's Day was observed in the United States on 28th February. The Socialist Party of America designated this day in honour of the 1908 garment workers' strike in New York, where women protested against working conditions.
In 1910, a second ‘International Conference of Working Women’ In 1975, during International International Women's Day first was held in Copenhagen. A woman Women's Year, the United emerged from the activities of named Clara Zetkin (Leader of Nations began celebrating International Women's Day on 8th March. Two years later, in December 1977, the General Assembly adopted a resolution proclaiming a United Nations Day for Women's Rights and International Peace to be observed on any day of the year by Member States, in accordance with their historical and national traditions. In adopting its resolution, the General Assembly recognized the role of women in peace efforts and development and urged an end to discrimination and an 74 GLOBE MAGAZINE
the 'Women's Office' for the Social Democratic Party in Germany) tabled the idea of an ‘International Women's Day’. She proposed that every year in every country, there should be a celebration on the same day - a Women's Day - to press for their demands. The conference of over one hundred women from seventeen countries, representing unions, socialist parties, working women's clubs, and including the first three women elected to the Finnish parliament, greeted Zetkin's suggestion with unanimous approval and thus ‘International Women's Day’ was the result. The very first International Women's Day was launched the following year by Clara Zetkin on 19th March (not 8th March). The date was chosen because on 19th March in the year of the 1848 revolution, the Prussian king recognized, for the first time, the strength of the armed people and gave way before the threat of a proletarian uprising. Among the many promises he made, which he later failed to keep, was the introduction of votes for women!
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1. 1917 International Women's Day, Petrograd - 2-3, Leading German socialists Luise Zietz and Clara Zetkin were the first to propose establishing an annual International Women's Day. 3
The success of the first ‘International Women's Day’ in 1911 exceeded all expectation. Meetings were organized everywhere in small towns and even the villages’ halls were packed so full that male workers were asked to give up their places for women. In fact on that day, men stayed at home with their children for a change, and their wives, the captive housewives, were the ones who went to meetings! In 1913, ‘International Women's Day’ was transferred to 8th March and this day has remained the global date for ‘International Women's Day’ ever since. 76 GLOBE MAGAZINE
Since those early years, ‘International Women's Day’ has assumed a new global dimension for women in developed and developing countries alike. The growing international women's movement, which has been strengthened by four global United Nations women's conferences, has helped make the commemoration a rallying point to build support for women's rights and participation in the political and economic arenas. Increasingly, ‘International Women's Day’ is a time to reflect on progress made, to call
for change and to celebrate acts of courage and determination by ordinary women, who have played an extraordinary role in the history of their countries and communities. The new millennium has witnessed a significant change and attitudinal shift in both women's and society's thoughts about women's equality and emancipation. Many from a younger generation feel that 'all the battles have been won for women' while many feminists from the 1970's know, only too well, the longevity
and ingrained complexity of patriarchy. With more women in the boardroom, greater equality in legislative rights, and an increased critical mass of women's visibility as impressive role models in every aspect of life, one could think that women have gained true equality. The unfortunate fact is that women are still not paid equally to that of their male counterparts, women still are not present in equal numbers in business or politics, and globally women's education, health and the violence against them is worse than that of men.
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International Women's Day on the Rock International Women's Day has been commemorated on the Rock. This year's theme is ‘Each for Equal’ - An equal world is an enabled world
THE MINISTRY OF Equality has marked International Women's Day with a ‘Women in STEM panel discussion. The event, which was open to the public, featured women working locally in the fields of Science, Technology, Engineering and Mathematics. Minister for Equality, Samantha Sacramento opened the evening, saying she was delighted to have celebrated the day with such 78 GLOBE MAGAZINE
an impressive panel of women. She went on to say that raising the profile and visibility of women with ‘STEM’ careers is an important first step, and that ensuring greater participation of women in these fields can only be positive for the labour market. The aim of this event is to promote positive role models from STEM fields in order to address the under-representation of women in these fields and
to raise awareness of different possible careers within this area. Ms Sacramento also addressed Year 13 students from Westside, Bayside and the College. During her address, the Minister for Equality said that while there had been advances, fifty fifty equality did still not exist. She set students the challenge to achieve it during their lifetime. The Minister was followed by
students representing the three institutions, Jeremy Victor, Macarena Sanchez Yague and Carmen Anderson, who each delivered their interpretation of what Women’s Day means to them and their aspirations for equality. The Minister said that highlighting issues of equality at an early age is important, and that youngsters have to be encouraged to make a difference.
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The Bassadone Motors Trophy Our handicap category prizes were won as follows:
THE MED GOLF 201920 Season continued with its 4th event at Alcaidesa on the Heathland Course on Sunday 9th February to contest the Bassadone Motors Trophy. The more recent of the Alcaidesa’s two courses, the Heathland was designed by Dave Thomas and opened in 2007. At over 6000 metres off the yellow tees with wide fairways and generous, but fast, greens, the course can be a real challenge in the wind. While the wind on the day did change direction during the round, it was light enough not to have a great impact on the golf and the dry, unseasonal, warm conditions set up a very enjoyable day’s golf. Alistair Knight was Champion of the day, winner of the Bassadone Trophy, a £150 voucher redeemable at Cohen and Massias Jewellers and agents for Tag Heuer, and a coveted Winner’s shirt that qualifies him for the Med Golf Masters at San Roque Club in July. Alistair scored a very fine 37 points off handicap 17 to beat Paul Miles (handicap 19) by virtue of a lower handicap. As a consolation, Paul won the Category 2 prize, which also earned him a Winners shirt and entry into the Med Gold Masters, as well as, the Best dressed golfer chosen by Med Golf ’s Judith Benezrah – “Best in Show!”. To 80 GLOBE MAGAZINE
Category 1 (handicaps 0 to 13): The winner was Matthew BruceSmith who won a Med Golf voucher for 40€ having previously qualified for the Med Golf Masters.
complete his run of good fortune, Paul also won the card draw prize of a golf bag. The best gross score of 73 was posted by Matthew Bruce-Smith, handicap 0. A serial winner, Matthew was also the Category 1 winner with 35 points beating John Hunter (5.2) on handicap. Matthew also won the best gross score on the par 3s and nearest to
Category 2 (handicaps 14 to 21): Paul Miles won with 37 points and received a Winners shirt and entry the pin in 3 on the par 5 10th hole. into the Med Golf Masters, The best senior with a score of 33 points was John Robbins and Richard Atkinson had the longest drive on Hole 17. Best pair was John Hunter and Chris Warren with a joint score of 67 points The best guest was Brian Griffiths with 32 points which earned him a one year free membership of Med Golf.
Category 3 (handicap 22 to 30): The winner was Russell Eldridge a score of 34 points. Russell also received a Winners shirt and entry into the Med Golf Masters. Nearest the pin winners were: Matthew Robinson, Russell Eldridge, Matthew Bruce-Smith and John Robbins. Nearest to the pin in 2 on a par 4 was Richard Atkinson and Matthew Bruce Smith was nearest to the pin in 3 on a par 5. Sponsors of the day, Bassadone Motors, not only displayed sample vehicles on the course, but also generously donated extra prizes for the winners for which they were sincerely thanked. Gareth was invited to present the prizes Guests are made very welcome at all events and are encouraged to join us and enjoy a great day out. While they are not eligible to win the trophy or category
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prizes, they can win the many mini-competition prizes and even a best guest prize if warranted by numbers. THE MED GOLF MASTER QUALIFIERS Prize winning qualifiers for the bigger and better Med Golf Masters to date are: 1. Darren Anton - Event winner - El Paraíso 2. Roy Azopardi - Cat. 1 winner - El Paraíso 3. Ross Harkins - Cat. 2 winner - El Paraíso 4. Eddie Diaz - Cat. 3 winner El Paraíso
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5. Chris Warren - Cat. 1 winner - Benalup 6. Steve Munns - Event winner - Río Real 7. Matthew Bruce-Smith - Cat. 1 winner - Río Real 8. Peter Yeoman - Cat. 3 winner - Río Real 9. Alistair Knight - Event winner - Alcaidesa Heathland 10. Paul Miles - Cat. 2 winner Alcaidesa Heathland 11. Russell Eldridge - Cat. 3 winner - Alcaidesa Heathland ORDER OF MERIT The top ten in the Order of Merit at the end of the season who are not listed as prize winners above
will also qualify for the Med Golf Masters. Alistair Knight
Paul Miles Javi Hunter Matthew Bruce-Smith David Murphy Hans Henrik Jansen Ross Harkins Peter Yeoman Julian Valverde Miranda Grandlund INVITATION Everyone was thanked for their support and reminded that the next event was the Capurro Insurance Trophy tournament at Estepona Golf on Sunday 29 March 2020. Why not get your name down now to play in the event?
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