January 10, 2004 – Updated on January 20, 2016 French reporters sentenced to six months in prison – Pakistani journalist Khawar Mehdi Rizvi held secretly for 25 days June 2, 2021 Find out more to go further RSF_en Reporters Without Borders (Reporters sans frontières) has protested at the harshness of the sentence after a judge at a Karachi court sentenced French journalists Marc Epstein and Jean-Paul Guilloteau to six months in jail for breaking the Foreigners Act.The two journalists from the French weekly L’Express were sentenced on 10 January but the sentence was immediately suspended for one week. Their lawyer entered an appeal that will be held on 12 January.The international press freedom organisation called for their sentence to be quashed and for the release of their Pakistani colleague Khawar Mehdi Rizvi, held at an unknown location since 16 December 2003. “If the authorities want to warn the international press that it is forbidden to investigate the situation on the border with Afghanistan they couldn’t have done it better,” said Robert Ménard, secretary general of Reporters Without Borders in a letter to the Pakistani foreign minister Mian Khursheed Mehmood Kasuri.The judge Nuzhat Ara Hakvi sentenced the two journalists to six months in prison and a fine of 1,350 euros for travelling without permission to the Quetta region in Baluchistan in the west of the country. Since Pakistani law allows the suspension of a sentence for one week if it is for less than one year, the two journalists were able to leave the court freely and return to their hotel where they have been staying under house arrest since 24 December 2003. The lawyer for L’Express, Mr Siddiqi, entered an appeal at the Sindh High Court to be heard on 12 January.The journalists’ lawyer said he was surprised by the harshness of the sentence. Journalists in Karachi, contacted by Reporters Without Borders, said that the judge was known for her tough sentencing. Pakistani TV anchor censored after denouncing violence against journalists Two journalists from the French weekly L’Express were sentenced to six months in jail for travelling without permission at the border with Afghanistan. The sentence was suspended for one week. Their Pakistani colleague Khawar Mehdi Rizvi is still held under secret by the military intelligence. News Organisation Help by sharing this information Follow the news on Pakistan The freelance Pakistani journalist Khawar Mehdi Rizvi, who was working with the pair from L’Express on the report, has been held at an unknown location since 16 December. According to some sources he is being held in the offices of the military Inter-Services Intelligence (ISI) in Islamabad. The authorities refuse to give any information about him although he has been shown three times on national public PTV television. The channel has also broadcast fabricated interviews with people attempting to show that the three journalists set up a faked report from Baluchistan, on the Afghan border.Pakistani President Pervez Musharraf personally cast doubt on the professional qualities of Rizvi on 29 December. He told representatives of the All Pakistan Newspapers Society: “This freelance journalist has done terrible harm to the national interest in making this fake film on the Taliban and for only $2,000 dollars. If he had come to me I would have been able to give him 3,000 dollars not to make this film.”The three journalists were arrested on 16 December 2003 in Karachi just after completing a report on Taliban groups at the border with Afghanistan. April 21, 2021 Find out more News Pakistani journalist critical of the military wounded by gunfire Receive email alerts January 28, 2021 Find out more News PakistanAsia – Pacific PakistanAsia – Pacific Pakistani supreme court acquits main suspect in Daniel Pearl murder News
Facebook Pinterest Local NewsCrime By admin – February 28, 2018 Twitter Darlene Flores An Odessa mother was charged by police after she reportedly slapped her son multiple times, leaving bruises on his face.Officers were first called about child abuse around 6:31 p.m. Monday at Burnet Elementary, 3511 Maple Ave., according to an Odessa Police Department news release.The 11-year-old victim’s teacher told police he had come to school with bruises on his face, the release stated. While being questioned by detectives, the child told police his mother, 33-year-old Darlene Flores, had slapped him about five times because he wasn’t doing his chores, was being disrespectful and his grades were bad.Police interviewed Flores, the release detailed, who admitted she had lost control and slapped her son several times.Flores was charged with injury to a child, a third-degree felony.Jail records show Flores was taken to the Ector County Detention Center Tuesday and released the same day on a $15,000 bond. WhatsApp Previous articleSULLUM: Don’t feed the Russian troll hysteriaNext articleFive things you need to know today, Feb. 28 admin Pinterest Twitter WhatsApp Odessa police charge mother with child abuse Facebook
The 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.
Girls basketball has already started, and the boys will follow suit next week. The girls’ teams in this area will have Rushville Lady Lions to beat if they want to advance beyond the sectional. The Lady Lions are coming off of a very good season, and they have most of those girls back. Coupled with the fact that they are now in the EIAC means a lot of schools in this area will have them on their schedule. The Jac-Cen-Del Lady Eagles return a good portion of a very young squad from last year and will probably be the team to beat in the lower division. The boys teams in this area have defending 3A state champion Greensburg to compete with again. Since the Pirates have their entire starting lineup back, no one believes they won’t be as good if not better than last year. JCD is starting a new regime with Perry Nash at the helm. We will see early how the Eagles will be, because they play South Ripley and Batesville in the first week. Batesville will again be expected to battle Greensburg for the top of the EIAC although Rushville and Connersville add a new twist to these battles. We will find out very early how the Bulldogs and Pirates shape up because they play each other the first week of December. Batesville was the only team to beat the Pirates last year. You can bet there will be a few upsets before the 2013-14 season is over in both the boys and the girls.