Limerick’s Ava in tune for YADA songwriting award

first_imgNewsLocal NewsLimerick’s Ava in tune for YADA songwriting awardBy Liam Togher – November 13, 2014 803 RELATED ARTICLESMORE FROM AUTHOR Print Facebook Advertisement Twitter WhatsApp Linkedin Previous articleLimerick man reaches ‘Ireland’s Best Young Entrepreneur’ National FinalNext articleRathkeale gets green light for EU funding Liam Togherhttp://www.limerickpost.ieLiam joined the Limerick Post in December 2012, having previously worked in other local media organisations. He holds an MA in Journalism from the University of Limerick and is particularly interested in sports writing. TAGS1964Ava BarettawardGaelcholaiste LuimnighmusicsongwritingYADAYoung Artist Development Awards center_img Limerick Post Show | Dora Gola Limerick Post Show | Into The Stream | Emma Langford Email Limerick Post Show | Raging Sons release Someone Else’s Love A LIMERICK student took home a coveted songwriting award at the Young Artist Development Awards (YADA) at the Lyrath Estate Hotel in Kilkenny.Sixteen year-old Ava Barett who attends Gaelcholáiste Luimnigh, won the award and a €25,000 prize for her song ‘1964’, which will now be recorded as a single in a professional recording studio.Sign up for the weekly Limerick Post newsletter Sign Up Ava, who has been writing songs since she was “able to speak”, was overwhelmed to have won the prize and she is eagerly awaiting the opportunity to practice her childhood passion on a grander scale.She said: “It means so much to me because it means that I can show what I have been doing and show my passion to the people of Ireland. That means a huge amount to me.“I play once a year usually in my school’s talent show and that’s just for the craic. It’s not to win. It’s always been to show my thoughts on the world.“I’m not trying to be famous. I’m just trying to show my view of the world. The writing of the lyrics is probably the most important part for me but forming it is the next most important thing.”Ava’s gift for songwriting was borne out of singing stories to the tune of Twinkle Twinkle Little Star in her infant years, although she admitted that when she began writing songs, she did not intend to be the person performing them.That changed when she was in fifth class in primary school, when she was inspired by a friend who “had the best voice that I had ever heard” to learn guitar and, subsequently, add chords to the lyrics she had written.Ava explained that she has gone on to learn several other instruments, saying: “I took up banjolele and ukulele and I started playing with different instruments that are quite small.“I like to have small instruments to make different sounds that I might not have heard before. My mother calls my music ‘toytown pop’ because I use toybox toys to make music.”The YADAs are a creative and educational initiative run by the Young Artists Association of Ireland, a not-for-profit organisation established to provide an industry-safe environment for aspiring young artists.The awards were hosted by RTÉ presenters Stephen Byrne and Diana Bunici, with the judging panel including music producer Ray Traynor, singer/songwriter Oisin Kavanagh  and songwriter Don Mescall. Limerick Artist ‘Willzee’ releases new Music Video – “A Dream of Peace” Limerick Post Show | Niamh talks Limerick Limerick Post Show | Defying Gravity – A Musical Celebration of Womenlast_img read more

No sloppy Giuseppe

first_imgYou don’t want to mess with Giuseppe Mascoli’s oven. The Neapolitan pizza owner prides himself on his E9,000 (£7,085), handcrafted specimen. “I had it made by an artisan in Naples,” he says. “Then put on an industrial trolley and shipped over on a container. It’s a very particular oven.”For the trained chef, who now co-owns London-based pizzeria Franco Manca, it’s his oven’s ability to reach 500?C that makes his organic Neapolitan pizzas so special. Blasting the pizzas for less than 90 seconds means they retain the moisture so essential in the pizza’s soft crust. “So you have to know how to use it,” he says.Franco Manca opened in March as what Mascoli calls “an experiment”. It’s housed in London’s vibrant and bustling indoor Brixton market, employing around six staff.Among the yams, pigs’ trotters and okra, his pizzeria has 54 covers across two shops. He commands a roaring trade in both eat-ins and take-aways despite being open only from noon to 5pm, Monday to Saturday.Aficionados travel from far and wide for his ’cheap as chips’ pizzas, which retail from £3.90 to £5.60. They also love the authenticity and focus on provenance that Mascoli is at pains to achieve. For instance, he trained cheese-makers especially at an organic, artisanal farm in Somerset to make its buffalo mozzarella. The pizzeria’s single-estate flour – strong, type 0 or 00 – is imported from a miller in Italy. Mascoli himself admits that they “take no short cuts”.So what, so far, is the secret to his £6,000 weekly turnover and 55% profit margin? “Lots of people buy the product,” he says, pointing to sales of 150 a day in the five hours the pizzeria is open, rising to 250 on Saturdays. “I have an exclusive product, which took years and years of research, so I’ve got to sell a lot of pizza.”Confidence in his product must also help: “I have no competition in the UK,” he says. “Everybody else is completely wrong, from A to Z, from the flour to the fermentation, the type of yeast that they use, the type of oven…”Mascoli says even the good pizzerias can err, which is especially critical if it’s with “the first fundamental” – the flour. “You cannot use industrial flours,” he says. “You can get the consistency right, but you’ll never get the flavour right.”Location, locationMascoli acknowledges that his affable relationship with Brixton Market’s owners is also vital to his success. He describes the owners as ambitious and says they want to introduce a diversity of food products to its offer. “I have a very good deal with the market people, who give me very low rent because they want to revitalise the market,” he says. “After wages, the second largest cost is rent. And you cannot save on the wages.”I need to have very, very high turnover,” he adds. “I can do very well on a low rent, but I couldn’t do the same in Chelsea, for example.”His wood-burning oven is also low on energy use, he says, which helps to keep costs down. “It consumes less and has very good heat retention,” he says.In the evening, he closes the oven doors and the flame dies. Yet in the morning, the oven is still slow-burning at 260?C, in which, once hehas removed the charcoal, he can bake bread. Does that mean that non-specialist outlets such as cafés or bakeries could benefit from such a powerhouse? Not this type, he says, which is for a very specialist product. “It takes lots of skill to use it and most people won’t know how to use it.”Mascoli believes the humidity it emits makes it ideal for only a handful of bread products, but says it’s ideally suited to Neapolitan pizza. “They would have to know how to homogenise the surface temperature or you have hot and cold spots, how to turn the pizza on its side…” he says.What of the future? Having just launched, the entrepreneur is waiting to see how the venture does before any expansion. He also owns a private members’ club in London’s Soho, as well as being the proprietor of a cultural magazine. But his mighty oven promises to fuel his pizza business a little longer yet.—-=== How to make Neapolitan pizza in… say… Newport (good luck!) ===The Association of Real Neapolitan Pizza (Verace Pizza Napoletana Association) was founded in 1984 to increase the value of the pizzas produced by old Neapolitan methods, against the backdrop of what it perceived as a watering-down of the product, due to the spread of fast-food chains. In 2004, Italy’s authorities enshrined the rules in guidelines on how to make Neapolitan pizza. Then, on 14 February this year, the association succeeded in getting the European Union to publish the requisites for ’real Neapolitan pizza’ in the EU’s Official Gazette – meaning it should pass into law as an STG or Guaranteed Traditional Speciality when the six-month objection period expires this month. After that, pizzas in all European countries will have to follow the rules if they want to call products ’Neapolitan pizza’.l Real Neapolitan pizza must be round – no more than 14″ (35cm) in diameter, no thicker than 0.1″ in the middle, with a crust about 0.8″ thickl The texture must be soft, elastic and easily foldablel Only three types are allowed: Marinara, with garlic and oregano; Margherita, with basil and mozzarella cheese from the southern Apennines; and extra-Margherita, with fresh tomatoes, basil and buffalo mozzarella from Campanial Dough should be allowed to rise for at least six hours and rolled out manuallyl Pizza must be cooked in a wood-fired oven that can reach the required temperature of 485?C.—-=== 10 Steps to a ’Better for You’ Pizza ===Thin-crust Neapolitan pizza is now being offered in some quarters as a ’healthy option’. Who’d have thought it? A simple tomato sauce, delicately flavoured with herbs and garlic, makes a low-fat topping along with roasted vegetables, meat or fish, writes Chris Dickinson, NPD director of pizza base supplier La Pizza. Much has been written about the benefits of lycopene, a powerful antioxidant abundant in red tomatoes, processed tomato products and other red fruits.== 1 ==Use a brown base for increased fibre== 2 ==Keep sugar content to a minimum by using sauces containing no more than 1%== 3 ==Keep oil and fat to a minimum; use sauces with little or none in the recipe== 4 ==When oil is used, make sure it is olive oil. For additional flavour, use extra virgin olive oil. If you don’t want the olive flavour, use ’extra light’ olive oil== 5 ==Choose a thin-crust pizza. For dough portions, use a 7oz dough ball for a 10″ pizza, 10oz for a 12″ pizza, 14oz for a 14″ pizza and 18oz for a 16″ pizza. Of course, these are just guidelines – it is possible to have a slightly thicker crust and still have a healthy pizza but, generally speaking, the thinner the better== 6 ==Use only the best tomato sauce for great flavour – you will use less!== 7 ==Use a 50:50 blend of no or low-fat mozzarella and regular mozzarella== 8 ==Don’t overdo the cheese. Use no more than 6oz for a 10″ pizza, 8oz for a 12″ pizza, 11oz for a 14″ pizza and 14oz for a 16″ pizza== 9 ==For meat toppings, use only lean meats such as lean ham, chicken and lean ground beef. Pepperoni and salami are favourites, so if you do use them, use thinly sliced and put on only a light or moderate amount== 10 ==For vegetarian toppings, include as much or as little of the typical non-starchy pizza vegetables as the customer requests; tomatoes, mushrooms, onions, and green peppers all qualify.last_img read more

Worth County man accused of unemployment fraud

first_imgFERTILE — A man from Fertile has been arrested for unemployment benefit fraud. 45-year-old Jason Berding is accused of illegally receiving a total of 54 weeks of state unemployment insurance benefits, totaling over $17,300 between February 2015 and June 2018.Berding was arrested on Wednesday and charged with first-degree fraudulent practice, a Class C felony. Online court records show that Berding made his initial court appearance on Thursday, but no future court date is listed.If convicted, Berding could face up to ten years in prison as well as owe restitution plus a 15-percent penalty of almost $2600.last_img read more