The South African Export XV

first_img20 August 2007While the Springboks will be representing South Africa at the Rugby World Cup there will be many other players with South African connections, turning out for other countries, in France in September.Not surprisingly, minnows Namibia, SA’s neighbour, is most heavily influenced by South Africa, but even some of the powerhouses of world rugby contain some SA influence.EnglandCape Town-born Stuart Abbott, who enjoyed World Cup success with defending champions England in 2003, is one of three centres in the 30-man squad. He qualified to play for his adopted country because his mother is English.A product of Diocesan College, widely known as Bishops, he studied economics at Stellenbosch University. Later, he played rugby for Northern Free State, Western Province, the Stormers, and SA under-23.Alongside Abbott, veteran Mike Catt, with 71 caps to his name, has been chosen as one of three flyhalves. Like Abbott, Catt was part of England’s World Cup winning squad, and qualified to play for the team because he has an English mother.Catt was born in Port Elizabeth and attended Grey High School, which is recognised as being amongst the finest schools’ sporting nurseries in South Africa. He earned provincial under-21 honours for Eastern Province, but was struggling to crack the senior provincial side when he went on holiday to England.While there, he took part in some training sessions with Bath and suddenly he had a new home, turning out for the English club. It wasn’t long before he progressed from club rugby to international rugby.In the pack, former Kearsney College schoolboy Matt Stevens, who respresented South Africa at junior level, will serve as cover at both loosehead and tighthead prop.AustraliaLike Stuart Abbott, Wallabies’ lock Daniel Vickerman attended school at Bishops in Cape Town.He represented South Africa at the Sanzar/UAR under-21 Championships in Argentina in 1999, playing in a team captained by SA’s World Cup captain John Smit.South Africa won the tournament, which also included New Zealand, Ireland, Argentina, England, Australia, and Wales.The New Zealand team they beat in the final included, among others, Doug Howlett, Aaron Mauger, Nathan Mauger, Rico Gear, Chris Jack, Andrew Hore, and Carl Hayman. Some of the South Africans included Jaco van der Westhuysen, Lawrence Sephaka, Gerrie Britz, Wylie Human, Wayne Julies, Frikkie Welsh, and Johan Roets.Eric Sauls coached the South African side while the assistant coach was Jake White, the current Springbok coach.Vickerman qualified to play for the Wallabies by serving a qualification period after moving Down Under. He played for Australia under-21 and Australia A before making his debut for the Wallabies against France in 2002. He has since gone on to play nearly 50 tests for his adopted country.New ZealandAlthough New Zealand’s All Blacks do not have a South African-born player in their World Cup squad, there is a South African connection. Greg Somerville attended Dale College in King Williams Town as an exchange student in 1995.A key member of the Crusaders and the All Blacks, he has represented New Zealand in 55 tests.FranceThe World Cup hosts, France, have included Pieter de Villiers in their line-up. A 63-test veteran, he attended Stellenbosch University for whom he turned out at tighthead prop.Although he is a French international, De Villiers carries both French and South African passports.ItalyDurban-born Roland de Marigny will turn out for Italy at the World Cup. A product of Westville Boys High, he played Super 12 rugby for the Sharks and the Bulls.In 2000/01 he moved to Italy to play for Overmach Parma. After spending more than five years playing in the Italian league he qualified to play for Italy and made his debut in the 2004 Six Nations Championship against England.He currently plays his club rugby for Cammi Calvisano.Ulster lock Carlo Del Fava was also selected for Italy, but injured a knee in training camp, which has forced him out of the World Cup.He was born in Umtata, but his family moved to Durban while he was young. He attended Queens College and played rugby for the Natal Sharks.Del Fava qualified to play for Italy because of his Italian father and made his debut in the 2004 Six Nations Championship against Wales in Cardiff.USAThe USA, who will face the Springboks in the World Cup on 30 September in Montpellier, has four players with South African connections.Centre Phillip Eloff was born in Thabazimbi and is nicknamed “Thabu” by his teammates. His childhood rugby hero was the legendary Springbok centre Danie Gerber.He’ll be playing in his second World Cup, having turned out for the Eagles four years ago in Australia. Eloff was a try scorer in the USA’s 39-26 win over Japan, which saw the Americans snap a string of 10 losses in succession at the World Cup.Chad Erskine was born in Pietermaritzburg and matriculated from Maritzburg College in 1998. A scrumhalf, he represented South Africa at under-21 level and played polo for SA at schoolboy level.Erskine made his US Eagles debut in August 2006 against Canada.Like Erskine, Owen Lentz, who was born in King Williams Town, also played for South Africa at under-21 level. Although he is a hooker, Eagles’ coach Peter Thorburn likes Lentz’s versatility so much that he has said he may use the player at flank too.Lentz played Currie Cup rugby for Border and Eastern Province from 1999 to 2001 and for SA under-21 in 2001.And just to show that front rowers are not all macho men with rough edges, Lentz is an art teacher.Although Francois Viljoen was born in Oakland, California, he grew up in South Africa. He played under-13 rugby for Natal and for the Blue Bulls under-21 team.Viljoen attended Pretoria University, a rugby powerhouse, and, like Phillip Eloff, says Danie Gerber was his childhood rugby hero. The player he respected the most was Andre Joubert, the Springbok World Cup winning fullback, who played in the 1995 final with a broken hand.Viljoen is a Bulls’ Super 14 supporter, so this season’s competition must have brought him a lot of pleasure as the Bulls became the first South African winners of the southern hemisphere showpiece. Not surprisingly, he lists Loftus Versfeld as his favourite ground.CanadaJust north of the USA, Canada has named two players with South African connections in its World Cup squad. Nick Trenkel was born in Randburg, but moved north as a youngster.A centre, he played for British Columbia at under-16, under-17, and under-18 levels, captaining the under-18 team to the national title in 2004.In 2006, he returned to South Africa to attend the Rugby Performance Academy in Cape Town.DTH van der Merwe, a versatile backline player, who covers a number of positions, is also South African-born.He played for Boland at under-16 level before his family emigrated in 2003, moving to Regina. He then turned out for Saskatchewan at under-18 and under-21 levels. Later, in 2005, he moved to Victoria, British Columbia.NamibiaThat leaves Namibia’s team, which was recently humbled 105-13 by the Springboks. There are plenty of Welwitschias’ players who have spent most of their rugby-playing lives in South Africa.Namibian captain Kees Lensing played for his country in the 2003 World Cup. He has played Super 14 rugby for the Bulls and the Sharks, and also had a stint with Leeds in the UK.Although he has played little for the Sharks this year, the chances are that he would have played for the Springboks in years gone by had he not turned out for Namibia.Loose forward Jacques Burger, a product of Windhoek High School, plays for Griquas. He has represented his country at Craven Week and under-19 level, as well as playing for Free State under-19.Centre Piet van Zyl and prop Jane du Toit are with the Boland Cavaliers, eighthman Jacques Niewenhuis is with the Falcons, while Marius Visser and Hugo Horn play for the Border Bulldogs.Sharks’ hooker Skipper Badenhorst was also chosen for the World Cup, but he chose to retire from the international game, citing family commitments.Tinus du Plessis and Nico Esterhuyse play club rugby for Stellenbosch University, Johannes Redelinghuys is with Kimberley Tech, the same club Jacques Burger belongs to, and Lu-Wayne Botes plays for Johannesburg University.So, there are 27 players, apart from the Springboks, with South African connections who will be in action at the World Cup.Some are distant connections, such as Greg Somerville and Nick Trenkel, while others, like many of the Namibians, play their rugby in South Africa.Two of the 27, Carlo Del Fava and Skipper Badenhorst, were selected to play in the World Cup but won’t be traveling to France due to injury and retirement respectively. Want to use this article in your publication or on your website?See: Using SAinfo materiallast_img read more

New Year’s food traditions vary by region

first_imgShare Facebook Twitter Google + LinkedIn Pinterest Cabbage rolls, sauerkraut balls or even herring have been tied to many families’ New Year’s mealtime traditions. The North loves their roast pork and sauerkraut, the South their ham, peas and collards while the Northwest has been known to eat salmon — all steeped in tradition to bring good luck and fortune. Paul and I head down to the neighbors to enjoy a North-South meal. We love sharing this blend of traditions and reliving our days of living in the south with our Southern neighbors.The main attraction is Ham and Pork Roast. Ham is a must for our Georgian neighbors, while we Ohioans gravitate toward roast pork. The carnivores we are, we all usually pile both selections on our plates. The folklore story that was told to me and that I retold to my kids was, we eat pork because pigs root forward giving us a forward momentum in the new year. Pigs have also been associated with plumpness and plentiful eating. Plenty to eat never seems to be a problem in this family, but I don’t want chance the bad luck of “scratching out” my living in the new year like poultry scratches backward. OSU extension tells the tale that pork and sauerkraut on New Year’s days goes back to German and Eastern European roots and will bring you good luck and prosperity to those who eat it. Southern Living (the south’s food bible) states “the more pork you eat, the more luck you’ll have” for the year — just another reason to eat up! Ohio ranks 8th in pork production in the nation. OSU reports that the pork industry has improved this year with less PEDv and should be good news for all of us as we pile on the pork to get as much good luck as we can get.Cabbage is another staple. Southerners serve their cabbage in coleslaw where us northerners consume ours in sauerkraut. Believe it or not, cabbage is big business in Ohio. Ohio ranks 12th in the nation and produces $7.1 million worth of cabbage products. That’s a lot of cabbage whether it’s sauerkraut or coleslaw. Don’t like sauerkraut but want its lucky benefits? Try adding an apple or applesauce and a tablespoon of brown sugar just to take the sour edge off.In our North-South New Year’s feast after the pork and cabbage variations, it’s time to head to the side dishes. This is where the menu starts to differ. Southerners love to add collard greens and black eyed peas, which represent greenbacks and coins ensuring wealth and luck for everyone. Southern Living says that this tradition dates back to Civil War times when Union troops (us dreaded northerners) ravaged the southern farms leaving only black-eyed peas and greens for the animals to eat. These humble foods allowed the south to survive and have hope for the future. Although these aren’t our favorites, we make sure we eat at least a spoon of each because who wants to avoid wealth and luck of any kind.Cornbread is always served and symbolizes gold. True southerners do not put any sugar in their cornbread but we need juuuust a pinch of sugar. A fellow Ohioan neighbor always brings mashed potatoes to the table. I’m not sure why, other than we love potatoes and it seems it has always been included in a pork and sauerkraut meal.The 2016 New Year’s meal may have to be tweaked with more of a tailgate flare, as the Buckeyes kick off at 1:00. Whether you will stick with tradition or vary with bbq pork sandwiches and coleslaw for the game, make sure you fill your plate with plenty of Ohio’s agriculture filling your new year with lots of luck and prosperity.Eat well and healthy! Easy Black Eye Peas from myrecipes.com 16 oz. pkg. frozen black eyed peas.3 cups water (may need less)1-2 large beef bouillon cubes1 medium onion, chopped1/2 (16-ounce) package kielbasa, sliced, browned, and drained (optional)Bring first 4 ingredients and, if desired, sausage to a boil in a saucepan. Reduce heat; simmer 30 minutes or until tender. Serve with Sweet Onion Relish. Short-Cut Collard Greens from Ellie Krieger foodnetwork.com 1 1/4 pounds collard greens1 tablespoon water2 slices Canadian bacon1 tablespoon olive oil1 small onion, chopped1 tablespoon cider vinegar1 tablespoon maple syrup1/8 teaspoon hot red pepper flakes3/4 cup low-sodium chicken brothSalt  Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt. Makes 4 (1 1/2c servings)  Shelly’s Golden Cornbread adapted from Farm Journal’s Country Cookbook  1 cup sifted flour2 Tbsp. sugar4 tsp. baking powderDash of salt1 cup yellow cornmeal3 egg whites1 cup skim milk3 Tbsp. oil  Preheat oven to 425°. Mix dry ingredients together in a medium bowl. In small bowl beat eggs with fork and add milk and oil. Create well in dry ingredients and add egg mixture all at once. Stir with fork just until moist. Even if lumpy stop stirring. Pour into a greased 9” square baker and bake for 20-25 minutes. Makes 9 servings.Love corn muffins. Pour into muffin tins and bake at 400° for 15 minutes or until golden brown.  Sauerkraut Pizza tasteofhome.com 1 tube (13.8 ounces) refrigerated pizza crust1 to 1-1/4 pounds bulk pork sausage1 cup chopped onion1-1/2 teaspoons fennel seed, divided1 teaspoon dried oregano1 teaspoon dried basil1 garlic clove, minced2 cups (8 ounces) shredded mozzarella cheese, divided1 can (15 ounces) pizza sauce1 can (14-1/2 ounces) Italian diced tomatoes, drained1 can (14 ounces) sauerkraut, well drained1/4 cup grated Parmesan cheese Press pizza dough onto a lightly greased 14-in. round pizza pan. Bake at 450° for 4 minutes; set aside.In a large skillet, cook the sausage, onion, 1 teaspoon fennel seed, oregano, basil and garlic until the sausage is no longer pink and onion is tender; drain.Sprinkle crust with 1/2 cup mozzarella cheese. Spread with pizza sauce, sausage mixture, tomatoes, sauerkraut and remaining fennel seed and mozzarella. Sprinkle with Parmesan cheese.Bake at 450° for 18-20 minutes or until golden brown and bubbly. Let stand for 5 minutes before cutting. Yield: 6 servings. 1 serving (1 piece) equals 472 calories, 25 g fat (11 g saturated fat), 59 mg cholesterol, 1,727 mg sodium, 40 g carbohydrate, 5 g fiber, 21 g protein. Hearty German Supper 2 c applesauce14 oz. can or bag of sauerkraut1/3 c dry white wine2 Tblsp. Brown sugar12 oz. pkg. polish sausage2 cups of sliced onions2 c potatoes in bite-sized chunks Combine applesauce, sauerkraut, wine and brown sugar in large saucepan. Mix well and add sausage, onions and potatoes. Simmer uncovered on stove top for 20-30 minutes.last_img read more

Weekend Reading: The Facebook Era by Clara Shih

first_imgWe’ve been on a “leveraging social media to boost your brand” trend lately with our Weekend Reading series here at ReadWriteStart; we previously brought you Gary Vaynerchuk’s Crush It! and just last week we covered Butow and Bollwitt’s Blogging to Drive Business. This week we continue this trend and additionally narrow our focus to social networking with the latest book from author Clara Shih, The Facebook Era: Tapping Online Social Networks to Build Better Products, Reach New Audiences, and Sell More Stuff.“Online social networks are fundamentally changing the way we live, work and interact,” the back cover of the book touts. “They offer businesses immense opportunities to transform customer relationship for profit: opportunities that touch virtually every business function, from sales and marketing to recruiting, collaboration to executive decision-making, product development to innovation.”Author Clara Shih worked previously for both Microsoft and Google before creating Faceconnector, an early Facebook application for businesses. More recently, Shih directed the product line of AppExchange, a marketplace for third-party SAAS business apps run by Salesforce, but has since left Salesforce to run her own social media business software company, Hearsay Labs. The first third of Shih’s book provides a basic background history of social media online, from the first networks of the early days of the World Wide Web to today’s powerhouses like Facebook, the book’s namesake. Shih believes that three factors helped separate Facebook from the herd of social networking sites: trusted identity, exclusivity and the news feed. Facebook has become a trusted directory because users display their real name that in the early days was verified by having a valid university email address. These addresses also clearly placed users into a network making the site feel better organized instead of creating a service wide free-for-all. Though restrictions on networks and university email addresses have been lifted, the sense of “trusted identity” still prevails on Facebook.In the second part of the book, Shih breaks down how Facebook and social networking is “transforming the way we do business” with topics like using Facebook as a CRM and recruiting online. One suggestion she has for building an online business is to find inspiration from real-time trend feeds. “By investing in building out entrepreneurial networks on social networking sites that cut across different homogeneous networks, product managers can increase the chances they will be exposed to radically new thinking,” writes Shih. Shih then provides a “step-by-step guide for using Facebook for business” in the last portion of her book. Among these steps is engaging the audience, delivering your message and building customer relationship through continued interaction. Strangely, though, Shih suggests that businesses only need to be be in the habit of using Facebook “at least once a week,” which seems like a low goal to aim for. As we learned from previous books, building a loyal audience on the Web requires tenacity and a frequent online presence. Once a week will suffice for some, but the real game changers are interacting with their customers daily.Web savvy readers may find The Facebook Era to be less for them and more for the inexperienced Web user looking for a crash course in online social marketing. The book is heavily sales oriented, as is to be expected from an author with Shih’s backround, but does provide some healthy insights for the average entrepreneur. Coming in right around 200 pages, this book is a little longer than some of the book’s we’ve previously recommended, but a deep index will help you find exactly what you’re looking for.Disclosure: A review copy of the book The Facebook Era was provided to ReadWriteWeb by Pearson Education, Inc.Photo by Flickr user Gauldo. Top Reasons to Go With Managed WordPress Hosting Tags:#start#startups A Web Developer’s New Best Friend is the AI Wai… chris cameroncenter_img 8 Best WordPress Hosting Solutions on the Market Why Tech Companies Need Simpler Terms of Servic… Related Posts last_img read more

The Indestructible Smartphone: Why It Could Be Closer Than You Think

first_imgThe Rise and Rise of Mobile Payment Technology Why IoT Apps are Eating Device Interfaces As Geek.com wrote at the time:If someone accidentally drops his or her phone, the always-on accelerometer will detect that it’s falling too quickly and will deploy the miniature airbags to cushion a potential impact with the ground or floor. Other possibilities suggest puffing out streams of gas to slow down the fall, or using springs instead of airbags.Right.The Insurance OptionFinally, instead of protecting the phone itself, another option is to protect against financial losses from a ruined phone. Extended warranties such as Apple Care are popular, if costly, for example. Other options include insurance plans from mobile carriers. These typically cost around $10 per month and – unfortunately – carry a steep deductible. But since replacing a brand new smartphone without a contract can cost $600 or more, these options may make sense for some consumers. And you don’t have to wait for a technology breakthrough.Lead image courtesy of Sony Mobile. Image of iPhone dunked in water from Liquipel. Image of smartphone airbag patent via the USPTO.  Tags:#smartphone A smartphone is probably the most advanced piece of technology most people own. We take these devices with us everywhere, we use them all the time. Odds are high we will drop them – onto the floor, into water or even onto hard pavement. Even if you got the phone for free with a contract, this tiny slip-up could cost you hundreds of dollars to replace or repair the device. (See also My Week With Android, Or Why I’m Buying An iPhone 5.)Meet The Indestructible SmartphoneIt doesn’t have to be that way. Several companies are already working on building much more rugged smartphones.At this year’s CES trade show in Las Vegas, for example, Sony demonstrated its “waterproof” Xperia Z. According to Sony, the Xperia Z can survive in up to 3 feet of water for up to 30 minutes.Sprint, meanwhile, has just introduced the Kyocera Torque, which it calls the “splashproof, drop-proof smartphone that can handle all of the elements of your rugged world.” According to Sprint, its drop tests were from a maximum height of 5 feet, 9 inches. Kyocera is even using Bear Grylls, of Man vs Wild fame, to promote the ruggedness of the device. The company claims the Torque meets IP67 ratings for dust and water immersion and Military Standard 810G for dust, shock, vibration, temperature extremes, low pressure, solar radiation, salt fog, humidity and immersion in 1 meter of water for 30 minutes. Phew!The problem, of course, is that kind of protection often makes the devices too bulky, too heavy and too costly – and many of these ruggedized smartphones may not include the latest hardware. They may also be not terribly attractive.The Torque, for example, weights 5.9 ounces – compared to the iPhone 5’s 3.9 ounces – and is wrapped inside a thick, greyish rubber casing. In its review of the Torque – despite being impressed with its ability to withstand “pretty brutal treatment” – AllThingsD was disappointed in the device’s speed and camera:The Torque’s five-megapixel, rear-facing camera was disappointing. It was slow to fire up. I took more than a dozen photos in various settings — natural light, indoor light and darker scenes with and without flash — and all of the photos came out a little grainy.  Meet Graphene: Tougher Technology On The WaySoon, however, thanks to the “wonder material” graphene, light, attractive, smash-proof and waterproof smartphones could become commonplace. According to the BBC, graphene could enable:Mobile phones that fold, razor-thin handsets powered by flexible batteries or see-through solar panels built directly into a colourful screen.  The BBC notes that single-atom-thick sheets of graphene: Conduct electricity better than copper, has strength greater than steel and also shows extraordinary elasticity. So great is its potential that in 2010 its discoverers Andre Geim and Konstantin Novoselov were awarded the Nobel prize for Physics.Graphene is durable, see-through and available – it comes from highly abundant graphite. The problem is both cost and graphene’s current inability to practically control microelectronics as robustly as silicon can. This has not stopped Samsung, Nokia and IBM from investing heavily in the material. How To Protect Your Existing PhoneUntil graphene and other materials, such as nanobites, can succeed in the market, smartphone owners will have choose between bulk and vulnerability. Bumpers and protective cases certainly help make phones more rugged, for example, but add size and weight. And they typically don’t help protect against water damage.For that, there’s a new service called Liquipel, which made a, er, splash, at last month’s Mobile World Congress in Barcelona, Spain. Liquipel offers after-market waterproofing for smartphones and tablets.  As the company notes:Liquipel applies a very thin layer of a water repelling substance on all the surfaces of the object, by exposing them to a gas in a special chamber. Because the substance is gaseous, it can trickle into every corner of the device, thus ensuring total protection. The best thing about it is the fact that all ports, like USB or audio, remain accessible and functional.While customers must currently mail in their device to the treatment, the company says it is rolling out “LiquiPod” machines at various retail locations.Smartphone Airbags?Surprisingly, one of the more outrageous methods to protect smartphones was developed by Amazon CEO, Jeff Bezos. In 2012, Bezos and Amazon VP Greg Heart were awarded a patent for a “smartphone airbag system.”center_img What it Takes to Build a Highly Secure FinTech … Role of Mobile App Analytics In-App Engagement Related Posts brian s halllast_img read more