Unexpected genetic differentiation between recently recolonized populations of a long-lived and highly vagile marine mammal

Posted On May 9 2021 by

first_imgMany species have been heavily exploited by man leading to local extirpations, yet few studies have attempted to unravel subsequent recolonization histories. This has led to a significant gap in our knowledge of the long-term effects of exploitation on the amount and structure of contemporary genetic variation, with important implications for conservation. The Antarctic fur seal provides an interesting case in point, having been virtually exterminated in the nineteenth century but subsequently staged a dramatic recovery to recolonize much of its original range. Consequently, we evaluated the hypothesis that South Georgia (SG), where a few million seals currently breed, was the main source of immigrants to other locations including Livingston Island (LI), by genotyping 366 individuals from these two populations at 17 microsatellite loci and sequencing a 263 bp fragment of the mitochondrial hypervariable region 1. Contrary to expectations, we found highly significant genetic differences at both types of marker, with 51% of LI individuals carrying haplotypes that were not observed in 246 animals from SG. Moreover, the youngest of three sequentially founded colonies at LI showed greater similarity to SG at mitochondrial DNA than microsatellites, implying temporal and sex-specific variation in recolonization. Our findings emphasize the importance of relict populations and provide insights into the mechanisms by which severely depleted populations can recover while maintaining surprisingly high levels of genetic diversity.last_img read more


Gail’s gathers force

Posted On Apr 21 2021 by

first_imgThe management behind fledgling bakery retail chain Gail’s plunged £300,000 into its newest store in upmarket West London. It took pains over the tiniest detail, from bread art screen-printed on the walls, to sourcing framed images of bygone baking competitions.Within a few days of opening, two soon-to-be regular interlopers had already tagged on to the place: an old lady with an inexhaustible (and exhausting) flow of one-way stream-of-consciousness chatter, plus one inveterate boozer, who ends every hard day’s drinking with a loaf. This just goes to show, no matter how much attention to detail you take in presenting the place immaculately, you cannot choose your customers.It also proves that good bread doesn’t discriminate in its appeal (and that it’s the perfect foodstuff for soaking up a skinful). In choosing Portobello Rd, West London, Gail’s has pitched its tent amidst a number of screamingly fashionable bakeries, including the American-style celebrity magnet, Hummingbird Bakery, and the dazzlingly minimalist and modern bakery-cum-restaurant, Ottolenghi. But Gail’s wants to be seen as the ’neighbourhood bakery’. “It’s a very residential, friendly type of model, and we could have been sitting in Islington today,” says MD Ran Avidan.With just two links, it’s premature to call Gail’s a chain. But this belies the master plan, which would see the company “opening as many shops as we can, as fast as we can, as long as we can stick to what we believe in – everything handmade, without any short cuts,” says Avidan.Gail’s is the retail spin-off of north London’s The Bread Factory. The wholesale bakery, of which Avidan is MD, produces some of the finest breads in the capital and was profiled in British Baker’s Speciality Breads supplement, 2006. The first Gail’s branded outlet opened in a small unit on Hampstead High St in 2005.The latest, more spacious, end-of-row site was the former home of a locally cherished art gallery. “It’s a good location, you can’t miss it,” says Israeli-born Avidan. “It was quite an iconic part of the neighbourhood. All the locals have been waiting to see what was going to be done with it.” It took three months to source the right location and negotiate a deal to acquire the lease, and another three months from taking possession to opening the store.An architect was drafted in to put the management’s vision in place, taking six weeks to fit and furbish the shop. “We had a good idea of what we wanted to achieve with the brand, including the look and feel, the materials used, the openness,” says Avidan. This is best expressed by the centrepiece glass demonstration area.”It looks simple and clean but the design was fairly complicated. Putting together those sheets of glass, which have no brackets, would have been much cheaper and easier if we’d used a frame. But we wanted it to appear almost as if it were hanging in the air. We wanted it to be exposed and open to show that we’re not hiding anything – so people can see what ingredients we use and that we make things on-site.” The shop has a second, larger, preparation area downstairs.At present, breads are delivered in from The Bread Factory. “If we had the space it would be wonderful to bake the bread here too, because people are fascinated by how bread is made,” says Avidan. Everything else, from the pains au chocolat, Danish pastries, brioches, quiches, sausage rolls, sandwiches – even the roasted vegetables for sandwich fillings – are made on-site.The array of breads are neatly lined up along the back wall on a chunky stained oak shelf. “The materials we used were very important, just like the ingredients we use for the products,” he says. This meant liberal use of wood, concrete, steel and glass, spurning plastics, perspex and PVC. Elevated slate boards are fashioned to make novel cake display stands. “Our presentation is a very important piece of the whole puzzle of who we are. We have invested so much in our products – it has been a long process of sourcing the right ingredients – that we want them to be presented in the right way.”The window displays were still in development when British Baker visited, but sweet products and pastry are set to take prominence. “This window should be something you look at and think ’Whoa, that’s what I want, that’s amazing’,” says Avidan.Unlike other chains, each Gail’s store will be unique and different from the one before, he says. “We’re trying to match them to the location and neighbourhoods. That’s as much to do with the styling of the shop as the product range.”The character comes from a series of neat touches, such as a shelf full of bakery books that are available to purchase, and a gallery of pictures taken at an early 1900s Minnesota bread-baking competition, which adorn the exposed brick walls. Unearthed by the firm’s graphic designer, these also furnish the company’s marketing materials.There is also the ’Breadheads Club’ leaflets, where people can write down what they love – or indeed, don’t love – about Gail’s. Customers fill out a VIB (Very Important Breadheads) card and are, in turn, invited to parties, special events and tastings.Graphic illustrations of the core breads were painstakingly screen-printed by a fine artist onto another wall, along with brief descriptions of each, in a process that took 48 hours. “We needed an area to communicate that we’re a bread brand and why the breads are so special, from the ingredients to the stories behind them,” explains King.”We could have got vinyls made and whacked them up in 10 minutes, but we wanted it to have that handmade, artisan feel. When we first started talking about creating a bread brand on the high street, we had a creative brief of using all the elements that were important to us – values like ’traditional’, ’old-fashioned’ and ’fun’.”Of course, ripping down a poster would be easier when a bread falls out of fashion. But Avidan says: “We do change the breads we have here, but we chose the iconic breads that we have most of the time. Sometimes you’ll come in and there won’t be a blue cheese campagne, but you’ll still be able to educate yourself and find out what it is, and if you ask for it, we can bring it in the next day, or the following day for breads that take 48 hours, such as the French wholemeal sourdough.”So what caused the biggest headaches when fitting out the place? “There were structural issues. We wanted to use concrete floors, as we thought it was right for us, the brand and the neighbourhood, but it was very difficult to find a material that would not be too heavy. And just finding the right locations is a problem. I looked at 200 leaflets and visited 40, and that was just to find one place.”The need to train staff from scratch – with a whole week devoted just to instilling the brand values – might prove another stumbling block to rapid roll-out. “Even the guacamole is handmade here,” says Avidan. “To do things this way, you can’t open 20 shops a year.” A third store is planned before the end of 2007.Gail’s hopes that longer-than-typical opening times for a bakery – at 7am-9pm Monday-Friday, and 8am-9pm Saturday-Sunday – will help the store become a bread ’destination’ in an area of widespread competition. “We like competition,” states Avidan. “In Hampstead, there is Paul opposite us and Maison Blanc two shops to the left. But there is a lot of room for good bread concepts in London.”The local competition has proved a boon. “It’s amazing how many locals have come to us and said, ’This is what the neighbourhood needed – a real handmade bakery’.” n—-=== Vital statistics ===Cost: £300,000, half of it self-financed and half through loansTotal outlets: two, but with ambitions to become a chainLocations: Wholesale bakery The Bread Factory, Hendon, North London; shops in Hampstead and Portobello RdCustomer profile: a social mix of local people with a neighbourhood feelProjected turnover for new shop: over £1 millionProducts: The emphasis is on the breads, with 25 varieties offered daily, with regular changes; biscuits; patisserie; tarts; sandwiches; soups; brownies and cakes. Recent innovations include organic spelt scones—-=== The Gail’s brief ===The Gail’s concept is a contemporary take on an old-fashioned bakery shop. The ambition was to bake and sell the best bread and other baked products you can find in the UK. Because a lot of emphasis is placed on the ingredients used, similar care needed to be put into sourcing the right materials to build its second shop in West London. Only natural materials such as glass, stone, wood and metal – as opposed the plastic, Formica and Perspex – should be used.Another element in the brief was transparency. Gail’s wanted to reinforce that it is a very honest brand, so people should see how it makes things and what goes into its products. The shop needed to reflect the ethos of its products – artisan, homemade and eclectic – without being too slick….and the resultsThe location on Portobello Rd took six months to find, lease and refit. It houses 1,000sq ft on each floor, with 400sq ft given to the downstairs production area. Sally Mackereth from Wells Mackereth Architects undertook the fitting, which included a totally transparent glass bakery in the middle of the shop, measuring 180sq ft. This repeats the founding Hampstead store’s feature. It includes an Ital Forni pizza oven and regular oven plus fridge and work surfaces.Extra room is given to seating, with 20 covers, plus additional seating outside.Tables and counters are made from stained solid oak. On the back counter sits an Italian Gaggia coffee machine, serving Fairtrade blends, alongside a juicer for freshly squeezing juices, a toaster, a slicer and a fridge. The walls feature screen-printed images of the breads and antique images of a bygone bread competition.last_img read more


Organic breads hit, as high prices deter shoppers

Posted On Apr 21 2021 by

first_imgValue sales of organic bread and bakery products dropped by 18.2% last year, as high prices due to soaring wheat costs deterred cost-conscious shoppers.According to the Soil Association’s Organic Market Report 2009, which is based on TNS Worldpanel data, sales of organic bread fell by 13.1%. “Organic shoppers, like all consumers, have clearly been tightening their belts – shopping less often, buying fewer premium products and prepared foods and switching to lower-cost retailers,” said Peter Melchett, policy director at the Soil Association.Overall, the report said that sales of organic bakery goods in the multiples were worth £113m last year. Category winners included Asda and the Co-op, which saw organic bakery sales rise by 12% and 47%, respectively.Lindsay Kilifin, marketing manager for The Village Bakery, said the recessionary climate had made trading difficult, although its organic brand continued to hold its own. “Our greatest area of decline has been in independent retailers, with stockists clearly finding life on the high street increasingly difficult,” she said.last_img read more


Central African Republic soldiers kill 44 rebels

Posted On Feb 8 2021 by

first_imgBANGUI, Central African Republic (AP) — Central African Republic soldiers killed at least 44 rebel fighters in an offensive against the rebel coalition that has been launching attacks in efforts to overtake the newly reelected president, the government said. The offensive was launched in the village of Boyali, about 90 kilometers (56 miles) from Bangui, the capital, Prime Minister Firmin Ngrebada said.  The army also regained control of Boda in the southern part of the country, with the support of Rwandan and Russian soldiers.last_img read more


Luxury unit tops Brisbane sales as downsizing market matures

Posted On Oct 6 2020 by

first_imgThe living zone faces the waterfront. Picture: Realestate.com.au 7 Sunnymeade Place, Mudgeeraba, Qld. Picture: Realestate.com.au What a view to wake up to. Picture: Realestate.com.auMore from newsMould, age, not enough to stop 17 bidders fighting for this home2 hours agoBuyers ‘crazy’ not to take govt freebies, says 28-yr-old investor2 hours agoGreat spot for a barbie. 631/1 Newstead Terrace, Newstead, Qld 4006. Picture: Realestate.com.auTHE most expensive property sold in Brisbane last week was not a house, but a unit.Growing strength in the luxury downsizers market saw a high-end apartment at 631/1 Newstead Terrace in Newstead top the Queensland capital’s in the past week, according to CoreLogic figures.The three bedroom, three bathroom, double garage apartment was sold for $2.9million by Brett Greensill of LJ Hooker New Farm. This kitchen takes its indoor-outdoor feel very seriously. Picture: Realestate.com.aucenter_img It has a drool-worthy kitchen. Picture: Realestate.com.auThe August 7 sale of the high end unit in Pier South Waterfront comes amid “strong demand” for riverfront property.It was on the market for the first time since it was sold off the plan in 2011.The property includes exclusive use of pools, gyms, and a concierge service.The apartment was the second most expensive property sold in Queensland last week, according to CoreLogic, with a five-bedroom home in Mudgeeraba topping the state.The home at 7 Sunnymeade Place, Mudgeeraba, changed hands for $3.425million. Only a few steps to the home cinema for date night. Picture: Realestate.com.au The Gold Coast skyline makes for a dramatic backdrop. Picture: Realestate.com.auThe luxurious five bedroom, five bathroom, triple garage home was sold by Katrina Walsh of Harcourts Coastal.The home has grand skyline views towards Surfers Paradise and Burleigh Heads, and was built to make the most of the Gold Coast outdoors.Its “outdoor entertaining sanctuary” has an alfresco kitchen, built-in barbecue and a heated lap pool. The home includes a steam room, sauna and state-of-the-art cinema.last_img read more


Investors urged to consider unfamiliar assets as easing slows

Posted On Sep 29 2020 by

first_img“This should create a more fertile environment for macro and long-short investors, in particular,” she said.Institutional investors needed to expand their opportunity set because of the limited opportunities available, and consider having less constrained mandates, Mercer said.Manager skill would be increasingly important as investors hunted for scarce returns, the analysis concluded.Clarke said institutional investors should also set up a robust risk management framework that drew on scenario and stress test analysis as well as the more traditional ‘Value at Risk’ analysis.“Considered manager selection also remains critical in identifying strategies that are capable of providing a diversifying and sustainable source of return,” she said.The consultancy said the low level of yields available across a wide range of asset classes would make it hard to be sure of generating a decent level of return.”Private markets may offer a richer opportunity set than many listed markets given that much of the central bank stimulus has been absorbed by the listed bond and equity markets,” the report noted.However, this did not mean financial assets were now in a bubble and set to fall, it said“Indeed, the supply and demand dynamics of financial markets — that is, the large and increasing monetary base seeking a home in yield-producing financial assets — suggest that markets could continue to rise for some time,” the report added. Institutional investors will need to re-think investment strategies and consider growing their private market exposure they are less familiar with if they are to generate adequate returns in future, according to an analysis by Mercer.Central banks internationally have worked together to stimulate economic growth since 2008, but this synchronised action was expected to gradually come to an end in 2015, the consultancy said.There was now a growing disparity between the improving economic performance of the US and the UK and weakness in the eurozone and Japan, it explained.Deb Clarke, head of investment research at Mercer, said: “As central bank policy starts to diverge we expect to see more volatility and higher dispersion in markets.last_img read more


Paraguay’s Olimpia Asuncion sign Emmanuel Adebayor

Posted On Sep 26 2020 by

first_imgTogo striker, Emmanuel Adebayor, has signed for Paraguay club Olimpia Asuncion. The 35-year-old former Arsenal striker was a free agent having ended a brief spell with Turkish side Kayserispor in December for personal reasons. Adebayor will be reunited with ex-Manchester City team-mate and current Olimpia captain Roque Santa Cruz. Aside from Turkey and England, the forward has also played in France and for Spanish giants Real Madrid.Advertisement Loading…center_img Named the 2007 BBC African Footballer of the Year and the Caf African Player of the Year the following year, Adebayor’s only silverware at club level was the 2011 Spanish Copa del Rey he won with Real Madrid. Despite his on-off relationship with the football authorities in Togo, he remains his country’s all-time top scorer with 32 goals and played for them at their only World Cup appearance in 2006. He has played for the Sparrow Hawks in four Africa Cup of Nations in 2002, 2006, 2013 and 2017. Read Also:Paraguay’s Olimpia announce signing of Adebayor Adebayor’s last appearance for Togo was in a 2-1 away defeat to neighbours Benin in March 2019 in a 2021 Africa Cup of Nations qualifier. FacebookTwitterWhatsAppEmail分享 last_img read more


Richard “Bud” Lamb

Posted On Sep 24 2020 by

first_imgRichard “Bud” Lamb, of Aurora, Indiana, passed away July 14, 2017 in Dillsboro, Indiana.He was born August 14, 1929 in Washington, IN, son of the late Chester Lamb and Esta Dayton LambHe worked as a Signal Man for CSX Railroad, retiring after over 43 years of service. He was in the National Guard and was part of the shooting team. Bud was member of the First Baptist Church, where he served as Deacon and Trustee for several years. Bud’s faith was important to him. He enjoyed hunting, fishing, shooting, and gardening. He was a great family man and especially enjoyed the grandchildren. He had a good sense of humor and made everyone feel welcome. Bud will be missed by all who knew him.Surviving are his loving wife of 64 years, Cleta Wuertz Lamb of Aurora, IN; sons, Gregory Lamb of Greendale, IN, and Allan (Regina) Lamb of Aurora, IN; grandchildren, Jacob Lamb, Zachary Lamb and Jessica Sullivan; great-grandchildren, Hunter and Emerson Sullivan; sister, Delores (Kenny) Becker of OK.He was preceded in death by parents, Chester and Esta Dayton Lamb; brother, William Lamb and sister, Virginia Bush.Friends will be received Saturday, July 22, 2017, 12:00 pm – 2:00 pm at the First Baptist Church of Aurora, 6060 Blair Road, Aurora, Indiana.Services will be held at the church ,at 2:00 pm with Pastor William Secrest officiating.Interment will follow in the River View Cemetery, Aurora, Indiana. Contributions may be made to the First Baptist Church. If unable to attend services, please call the funeral home office at (812) 926-1450 and we will notify the family of your donation with a card.Visit: www.rullmans.comlast_img read more


Fury to cough out £3,000 on plastic surgery

Posted On Sep 22 2020 by

first_imgRelatedPosts Tyson Fury to Anthony Joshua: Don’t risk fighting Usyk Anthony Joshua wants Tyson Fury, Wilder fight Joshua: Tyson Fury won’t distract me Tyson Fury may be saddled with a huge bill for a plastic surgeon thanks to the two cuts sustained to his right eye during his heavyweight victory over Otto Wallin. The British fighter was cut twice by the Swede, with cutsman Jorge Capetillo stemming the bleeding during the bout before 47 stitches were applied afterwards. However, cutsman Mick Williamson, who worked with the likes of Tony Bellew and Ricky Hatton, suggested Fury may have to take a leaf out of the Hitman’s book and employ a plastic surgeon during future fights. Williamson told SunSport: “Forty seven stitches sounds terrible but it’s really ‘the more the merrier’ in that situation. “They are not going to hurt you and the more you put in the tighter the wound is bound and quicker it will heal. “That many stitches means he has probably had micro-plastic surgery, stitches inside the cut and then on the skin on the outside, and that is the best way. “Ricky Hatton used to cut very badly but later on in his career, when he had made a few quid, he used to pay a top plastic surgeon around £3,000 per fight, just to be there on call. “It might sound like a lot but when you are fighting for that mega-dough, it is really worth it. That sort of money is nothing compared to what these guys are earning.” Fury gave Capetillo a cash bonus for his help in getting him through the remaining nine minutes of the fight despite the large gash.Tags: Jorge CapetilloOtto WallinTyson Furylast_img read more


Hackers target teleconferencing and online classrooms

Posted On Sep 20 2020 by

first_imgWith the transition to online course work for students and the use of teleconferencing for those working from home, authorities are warning the public about hackers now targeting the online platforms.FBI Cyber Security Agent Doug Domin says there has been an uptick in the amount of VTC hijacking cases:“Others have used the term Zoom-bombing. We refer to it as VTC hijacking. It’s essentially when an intruder joins a meeting whose not invited” Domin said.In one case, a teacher in Massachusetts was targeted while using Zoom to conduct her class. According to the report, the hacker logged to the feed and began yelling profanities before shouting out the teacher’s full name and address to the class.In another case, an unidentified person logged into a Zoom meeting classroom and used the camera to display swastika tattoos.The FBI is recommending that those choosing to use platforms like Zoom change the screen sharing setting to “Host Only,” make their chatrooms private, and to not share the link to the meetings on accounts in which the general public has access to.last_img read more