Latest news with #Huddle
Yahoo
a day ago
- Health
- Yahoo
Medical professionals say schools have gotten too political, citing ‘unscientific modes of thinking'
Two medical professionals argued in a new report that "medical school has gotten too political," citing "unscientific modes of thinking." "Medical students are now immersed in the notion that undertaking political advocacy is as important as learning gross anatomy, physiology, and pharmacology," the authors wrote in The Chronicle of Higher Education. Sally Satel, a lecturer in psychiatry at Yale University School of Medicine, and Thomas S. Huddle, a professor at the University of Alabama at Birmingham's Heersink School of Medicine, cited several instances of political sentiments affecting the medical school industry. They noted that researchers are "promoting unscientific modes of thinking about group-based disparities in health access and status." Ucla Medical School Hit With Class-action Lawsuit For Allegedly Still Using Race-based Admissions Process "The University of Minnesota's Center for Antiracism Research for Health Equity decrees 'structural racism as a fundamental cause of health inequities,' despite the fact that this is at best an arguable thesis, not a fact. (The center was shut down last month.) The Kaiser Family Foundation states that health differentials 'stem from broader social and economic inequities,'" the authors write. Read On The Fox News App Satel and Huddle pushed further by detailing an incident that occurred at the University of California, San Francisco, Medical Center. The institution not only called for a ceasefire in the Gaza war between Israel and Hamas, the authors wrote that staff chanted "intifada, intifada, long live intifada!" which "echoed into patients' rooms." The New York Times reported last summer that the protesters at the University of California, San Francisco, chanting "intifada" consisted of medical students and doctors. Such an incident lays out more deeply the consequences of medical schools prioritizing politics over instruction on professional imperatives, according to the authors. "These doctors were not putting patients first — if anything, they were offending and intimidating patients. They were putting their notion of social justice first," they wrote. The two medical professionals cite other instances where medical schools are steeped in politics, such as endorsing "racial reparations" and instituting "antiracism" training in order to qualify for a medical license in the wake of George Floyd's death. Satel and Huddle offer medical professionals "guidelines" for how to "responsibly" meet patients' needs while leveraging their "professional standing to effect change", including advocating for policies that "directly help patients and are rooted in professional expertise while ensuring that their advocacy does not interfere with their relationships with their colleagues, students, and patients." Medical Schools 'Skirting' Scotus Ruling Rejecting Race In Admissions: Report Satel, a practicing psychiatrist, told Fox News Digital that she is the medical director of a methadone clinic that represents a clinical setting. In response to Fox News Digital's request for comment, Huddle said that his "academic career has been as a clinician teaching how to care for patients while caring for them."Original article source: Medical professionals say schools have gotten too political, citing 'unscientific modes of thinking'
The Advertiser
27-05-2025
- General
- The Advertiser
The recipe book created by community
In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28 In Huddle, Jade Miles takes the principles she established in her first book, Futuresteading, and broadens them out to examine the importance of community. Including conversations with prominent community leaders and Jade's own experiences at Black Barn Farm, this cookbook is a practical, inspirational and evocative guide to the art of creating and fostering community ties. 1. Preheat the oven to 180°. Line a baking tray with baking paper. 2. Cook the onion, butter and balsamic in a heavy-based frying pan over a medium heat until the onion is caramelised. Transfer to a bowl and wipe the pan clean. 3. Cook the mushroom with a little extra butter in the pan over a medium heat until soft. 4. Meanwhile, roll out the pastry into a rough circle about 20mm thick, then transfer to the prepared tray. 5. Spread the caramelised onion evenly over the centre of the pastry. Sprinkle with half the thyme then top with the mushrooms. Top with the remaining thyme then the feta. Fold over the edge of the dough so the cooking juices won't escape. Bake for 25 minutes until golden. 6. Serve with a green salad for a perfect lunch. Serves 4. 1. If making the pastry in a food processor, it's as simple as throwing it all in together and mixing until a well-combined ball of dough forms. If mixing by hand (which is a lovely tactile task if you have the time), place the flour on the bench, make a well in the flour and add the remaining ingredients, except the chilled water. 2. Working with your fingertips (being nimble-fingered so as not to melt the butter), rub together until it resembles breadcrumbs. Add the water to bring it all together into a ball. Be sure to work fast so the butter doesn't melt. Chill the dough in the fridge for 30 minutes. Cinnamon pastry 1. To make the pastry, put the flour in a large bowl and rub the butter into the flour with your fingertips (being nimble-fingered so as not to melt the butter) until it resembles fine crumbs. Use a spoon to mix in the sugar and cinnamon, then the egg yolk. Add the teaspoon of chilled water to bring the dough together and ensure the pastry won't break when rolled out. Wrap in a clean, damp tea (dish) towel and chill for 20 minutes. 2. Meanwhile, melt the butter in a large heavy-based saucepan over a medium heat. Add the apple, berries and vanilla bean seeds, and cook for 10 minutes. Once soft, add the vanilla, spices, lemon zest and juice. Mix gently, then remove from the heat. 3. Preheat the oven to 160°. Grease a 20cm pie dish with butter. 4. Set aside one-third of the dough and roll the remainder into a circle about 3mm thick. 5. Use the dough to line the base and side of the prepared dish, pressing into the base to remove any air pockets. Tip the fruit mixture over the dough, then top with strips cut from the remaining dough (plait, if you like). Bake for one hour until the pastry is golden. 6. Serve warm with cream or ice-cream. Tips Serves 10 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for about five minutes until soft. 2. Add the garlic and cook for one minute until fragrant. Stir in the carrot, cashews and spices. Cook, stirring occasionally, for five minutes. 3. Pour in the stock and coconut milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 20 to 25 minutes until the carrots are tender. 4. Use a handheld blender to puree the mixture until smooth. Season, then adjust the consistency by adding a little extra stock, if needed. 5. Serve the soup garnished with fresh coriander, extra cashews and a dollop of yoghurt or a drizzle of coconut cream, if using. Serves 6 to 10. If adding chocolate 1. Preheat the oven to 175°. Line two baking trays with baking paper. 2. Use an electric mixer to beat the softened butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition until combined. Mix in the vanilla. 3. Combine the flour, bicarb and salt, then gradually add to the sugar mixture, mixing until just combined (do not overmix). Gently fold in the currants and if adding chocolate, add the chocolate chips and chunks now. Mix until evenly distributed through the dough. 4. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared baking trays, leaving space between each one. 5. Bake for 10 to 12 minutes until the edges are set but the centres are still soft. (The cookies will continue to firm up as they cool.) Set aside on the trays to cool for a few minutes before transferring to wire racks to cool completely. Drizzle over the melted extra chocolate, if using. Makes 28
Times
12-05-2025
- Business
- Times
Celebrity investment podcaster has assets frozen by High Court
A twice-bankrupt businessman whose podcast has featured celebrities and sports personalities has had a multi-million pound worldwide asset freezing order imposed by the High Court. Matt Haycox, a self-styled investor, mentor and philanthropist, is facing a fraud claim by a Manchester-based investor and former Conservative Party donor related to two vehicles of an insolvent peer-to-peer lending group called Huddle. A judge ordered a £5.6 million asset-freezing injunction against Haycox, 44, based in Dubai, last year. He has since been warned of contempt of court, the risk of imprisonment and having assets seized if he disobeys court orders, including to attend a hearing in person. • Business podcaster Matt Haycox declared bankrupt for a second time The freezing order covers assets including a Hyde Park mansion
The Hindu
29-04-2025
- Politics
- The Hindu
The Huddle to discuss climate challenge and responses
In November, climate envoys from around the world will converge in Belem, Brazil for the Conference of the Parties of the United Nations Framework Convention on Climate Change, an annual endeavour to get countries to raise ambition on tackling climate change. The facts on climate change and the link with human-caused warming are well established, and become ominous with each passing year. To avert the worst impacts of climate change and preserve a liveable planet, the United Nations says, global warming needs to be contained as far as possible to 1.5 degrees Celsius over the average temperature of the pre-industrial era. However, that means reducing emissions by 43% relative to 2019, by 2030. Global carbon emissions, largely from fossil fuels, continue to rise and reach record levels. Global carbon dioxide emissions likely reached a record high of 41.6 billion tonnes in 2024, up from 40.6 billion tonnes in 2023. The Huddle, a marquee event of The Hindu Group to be held in Bengaluru on May 9 and 10, will have an exciting panel discussion, 'Climate calling: is technology the panacea for a warming planet?', to discuss the challenges facing the planet. With the advent of the Trump presidency and a disavowal of the facts around climate change, there is a growing sense that somehow only markets and finance or grandiose technological fixes can 'save' the planet. Rather than curbing emissions, the conversation seems to be drifting towards ways to make money off the crisis. Are we at an impasse? Where do we go from here? Dissecting these questions will be the panel of three eminent analysts — Dr. Arunabha Ghosh, Founder-CEO of the Council On Energy, Environment and Water; Dr. Vibha Dhawan, Director-General, The Energy Resources Institute; and Dr. Sambuddha Misra, a chemical-oceanographer at the Indian Institute of Science and Chief Scientist, Alt Carbon. Dr. Ghosh and Dr. Dhawan have advised governments, States and companies on navigating the challenges from climate change and are leaders of the most influential climate-policy institutions in India and Dr. Misra is a leading climate scientist who is part of the 'climate-tech' start-up which probes how the natural world is responding to warming and the limits to which geo-engineering can fix it. Among the topics that the session, moderated by Jacob Koshy, Deputy Editor, The Hindu, will discuss are: 'If the current Trump Presidency counts as a serious setback to addressing climate change'; 'Whether multilateralism is oh-so-20th century?', 'Can you make money and still save the planet?' and 'Whether it is time that India evolved a dedicated 'climate mission' on the lines of the AI or Quantum Mission?' The theme of this year's Huddle is 'India in Dialogue'. The event is a celebration of meaningful debates and conversations. At a time when noise often drowns out nuance, The Huddle creates space for listening, reflection, and authentic connections.
Business Journals
22-04-2025
- Business
- Business Journals
CynerGreen's Huddle development seeks restaurants in Eustis
As Eustis experiences a surge in development interest, an upcoming project is poised to add both housing and dining options to the growing city. Story Highlights CynerGreen Development's Huddle project breaks ground in Eustis this May. Huddle will include 9,000 square feet of retail space for restaurants. The development features 40 townhomes, pickleball courts, and a splash pad. An incoming mixed-use development in Eustis is soliciting restaurants for its retail space. Huddle, from Mount Dora-based CynerGreen Development, is expected to break ground in May on roughly nine acres in Eustis abutting the Mid Florida Airport. The development will include 9,000 square feet of retail space, which can be divided in 1,500-square-foot to 4,500-square-foot units. At least one unit will be able to have a drive-thru, and there will be a central park area with a live performance space. LQ Commercial in Orlando, which is handling the leasing for the property, is seeking up to five restaurants. The project will also feature 40 townhomes with two-car garages and 3- and 4-bedroom plans, as well as pickleball courts and a splash pad. Huddle 44 LLC, an entity tied to CynerGreen, bought the land in 2022 for $110,000, according to county records. "The project has been in development for a little bit of time and we're excited to see it get off the ground," Danelle Hoffer, a partner with CynerGreen, told Orlando Business Journal. CynerGreen is behind several Central Florida developments, including the Farmstead 44 townhome project in Eustis and 30 N. Park townhomes in downtown Winter Garden — the latter of which is sold out, with each unit closing for more than $1 million. Meanwhile, Eustis has been attractive to residential and retail developers in recent years: The city received the third-most new restaurant licenses in Central Florida from March 2023 to Feb. 2024. Stanley Martin Homes bought 200 acres of vacant land south of State Road 44 in unincorporated Eustis for $19 million in March. American Land Development bought 189 acres in unincorporated Eustis for $7.6 million in October. Eustis was announced as one of four Lake municipalities that will receive new fiber optic cable from Daytona Beach-based Wire 3. Sign up for the Business Journal's free morning and afternoon daily newsletters to receive the latest business news affecting Orlando. Download the free OBJ app for breaking news alerts on your phone. Lake County Employers Lake County employees Rank Prior Rank Company 1 1 Lake County Schools 2 2 AdventHealth 3 3 Publix Supermarkets View this list
