Guinea Pig Out-Chomps Reporter in Quiet Festival Showdown

first_imgLisa Ryan and Skyler face off for the chomp-off title amid shreds of lettuce and cheers from the crowd, which by now is really into the contest. The epic man vs. beast contest is part of Ocean City’s annual Quiet Festival. Photo credit: Jerry LukasFirst she bit on Public Relations Director Mark Soifer’s unapologetic attempt to get a little media attention for Ocean City in November: the annual Quiet Festival.Then she bit on a big head of lettuce in a failed attempt to out-eat a Guinea Pig named Skyler.It was a big weekend for Lisa Rose, whom Soifer describes as “a feisty vegan from North Jersey.”The Star-Ledger reporter heard about Ocean City’s Quiet Festival and its lettuce-eating challenge during the Quiet Pet Contest, according to Soifer.“Lisa is an ardent lettuce-eater and believed she could out-chomp any rodent alive,” Soifer said. “She immediately contacted  Quiet Festival organizers and challenged the champion lettuce eater to a chomp-off.__________Sign up for OCNJ Daily’s free newsletter and breaking news alerts__________“It came to pass that Skyler, a plumpish local Guinea Pig with lightning teeth, copped the championship. Tyler and Lisa faced off for the chomp-off before a crowd of incredulous onlookers Saturday at the Ocean City Senior Center, site of Quiet Festival activities.”Tyler beat Rose by 10 seconds in the chomp-off. Rose reportedly smiled, shrugged and said, “Maybe next year,” as Tyler dozed in his comforter.We found a nice photo gallery of the event by Rose on NJ.com, but found no evidence that she had convinced her editors to publish a first-hand account of her lettuce-eating showdown.last_img read more

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Seagreen offshore wind project gets OK for onshore cable route

first_imgThe Angus Council has approved two applications relating to the underground cable route of the Seagreen offshore wind project in Scotland. The decisions, made at the council’s Development Standards Committee meeting, will allow for works to begin along the consented cable route from landfall at Carnoustie to Tealing. At the end of May, SSE Renewables reached a voluntary land agreement with the Angus Council, Carnoustie Golf Links Management Committee (CGLMC), and other key landowners for the development of the underground cable route. Electricity generated by the project’s turbines from over 27km off the coast will be transmitted via subsea cables to a landfall point at Carnoustie. Once ashore, it will be transmitted via 19km of underground cables to the site’s dedicated substation at Tealing. “Normally this would mark the beginning of drop-in events in local halls around the Angus area to share information on our plans and provide an opportunity for local residents to come and speak to us and ask any questions, however, this is currently not possible due to the coronavirus outbreak,” said Lis Royle, Seagreen’s Lead Consent Manager.center_img According to SSE, the works are expected to begin this summer. “We will start our engagement soon through a number of channels including mail-drops, newspapers, web information and telephone calls instead. We would encourage anyone with an interest or questions about the route to get in touch with us via the Seagreen website so we can ensure we keep you up-to-date as our plans move forward.” The 1,075 MW offshore wind project will feature up to 114 MHI Vestas turbines scheduled for commissioning in 2024.last_img read more

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Diamond Back Squid recipe book officially launched

first_img Tweet Share Sharing is caring! LocalNews Diamond Back Squid recipe book officially launched by: – November 11, 2011 189 Views   no discussionscenter_img Share JICA Expert for Dominica Mr Mitsuhiro Ishida (left) presenting the recipe book to Hon Kelver Darroux (right) The Ministry of Environment, Natural Resources, Physical Planning and Fisheries through its Fisheries Division has today launched a “53 Recipes” book highlighting dishes made using the Diamond Back Squid (DBS).“53 Recipes” is described as the “best Dominican and regional seafood book every written” and was put together for the simplest to most complex cook including bread, salad, punch, accra recipes to name a few.Junior Minister in the Office of the Prime Minister responsible for Information Technology, Kelver Darroux highlighted the significance of the launching of this new recipe book as he stated that it can contribute to the economic gain and food security.“The Diamond Back Squid is an under-utilized marine life species which occur in the deep waters of Dominica. The Fisheries Division in collaboration with our Japanese friends have proven that the species can be harvested and utilized for human consumption thereby offering another avenue for economic gain from that marine resource and contributing to food security in Dominica”.The minister also congratulated the Fisheries Division for their exemplary work referring to it as “pioneering initiatives”.“This department has made pioneering initiatives that the ministry can be proud of. It is my understanding that the Fisheries Division was the first to introduce fads in the region using coconut branches as early as 1987, now Dominica is the leader in fad technology in the English speaking Caribbean,” he explained. In related news, Mitsuhiro Ishida of the Japan International Cooperation Agency (JICA) noted that Dominica is lucky to have the best tasting squid in its waters. “You’re very lucky because this diamond back squid which is caught in Dominica is one of the best tasting squid of the world, we are inviting you to a new word called “love me tender” all edible parts of the squid are tasty and cooked. I believe “53 recipes” is the first ever made for diamond back squid cooking book not only this Caribbean region but also world-wide”.Diamond Back Squid AccraMr Ishida further stated that the “Dominica Fisheries and JICA have put all efforts into promoting its catch and consumption”.Diamond Back Squid (DBS) Accra (recipe):Ingredients:100g chopped Diamond Back Squid100g chopped green seasonings (chive, sweet pepper, celery)1 cup water1 cup flour1 tsp salt½ tsp black pepper1 tbsp minced onionPreparation:1. Mix all ingredients until well blended2. Scoop portions and deep fry with low fire to golden brown color3. Add your favorite pepper sauce when you are about to eatThe Diamond Back Squid is sold at $26.00 per pound and the recipes are featured at most of the hotels on island.Dominica Vibes News Sharelast_img read more

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