Letters to the BV Editor October 2022

9 October 2022

On Patricia Miller
What a fantastic ‘Dorset Island Discs’ this month (‘The NHS has lost its way’, Sep 22)! The column is always an enjoyable read, and your varied guest range is particularly interesting – as a Dorset resident I’m rather ashamed to admit I hadn’t heard of Patricia Miller before.
Not only was hers an inspiring story of a woman rising up against the odds, but what a thought-provoking and insightful interview into our health.
I’m not sure I had ever grasped before that a mere 20 per cent of our health is actually about our physical wellness; the rest being all about where we live, our education, our jobs… Fascinating stuff – and I can only imagine the frustrations of this being your work, when set against so many obstacles.
And how can we not appreciate a woman in such an important, powerful role who proudly picks Cameo alongside the Greatest Showman and Bob Marley?!
Anne Grey
Nr. Verwood

Just a quick note to thank you for your feature on Patricia Miller – though disguised as a fluff piece (rude! – Ed) her interview was insightful, intelligent, thoughtful and thought-provoking.
And as a bonus it reminded me how much I used to enjoy
Anita Baker!
Charlotte B
Blandford

On the waste of Wool
I was interested in your article on the modern wool industry (‘We need more woolly thinking’, Sep 22).
There have been some amazing innovations in the wool industry – but there are so many more opportunities still to be taken advantage of. British wool is unique because, unlike many other breeds of sheep like merino, British fleeces tend to make coarser, scratchier wool. This was once a competitive advantage, when our carpet industry was booming. But as carpet sales slumped and the fashion for hard-wood floors arrived, wool prices began to plunge.
From being a prime trading product, a decade ago wool had become a simple by-product and farmers began burning fleeces because it was no longer economically effective to lug them to market.
Of course we can wear it (though for a ‘waste’ product it seems to be remarkably expensive to buy pure wool clothing) or use it for building insulation, but some entrepreneurs have really started exploring its potential. Solidwool is a sustainable alternative to fibreglass.
Woolly Shepherd make sound absorbers.
ChimneySheep make rolls of gardeners felt (perfect mulch, plants love growing in it and it biodegrades within a year)
Woolcool make felt liners for insulating boxes to transport food – anyone who has one of those meal subscriptions from HelloFresh or Abel&Cole will know them. Far more importantly they’re also used for vaccine transport.
On top of all this, it’s also used for cleaning up oil spills, it is fully biodegradable and 100 per cent renewable.
WHY is it still seen as a waste product? I cannot understand it.
John Farrer
Shaftesbury

Having left school in 1946 I worked in London for a Belgian Wool Merchants with strong connections to the Wool Futures Market, representing company branches from around the world. London having suffered and survived the Blitz was an exciting place to work, especially for a young girl having just left school, with rationing and ration books the mainstay of our lives.
I was fortunate in that we received gift aid parcels from the firm’s American connections containing nylon stockings and nylon material (which made wonderfully luxurious underwear!), together with parcels from Australia containing skeins of wool. I particularly recall some beautiful soft green merino wool. While sitting on the steam train travelling into London every day I knitted it into a long sleeveless cardigan – which after 74 years, still being as good as new, I am wearing today! Oh happy days!
Della Jones MBE
By email

A note from Canada
I write from Canada, where the Blackmore connection to the Queen is that my father in law was Lieutenant Governor of Ontario. In other words he was Her Majesty’s representative for the province.
I met her twice, and she was such a wonderful lady. Hard to imagine a world without her.
My grandfather Wallace Blackmore left school at a very young age and joined the White Star line (I believe his father or grandfather was a millwright in the Devonshire area). After a few years he jumped ship in New York in 1912 and hitchhiked to Windsor here in Ontario and eventually opened his own bakery under the Blackmore name.
If he had not jumped ship in New York his next assignment for White Star was to be on the maiden voyage of the Titanic… I was hoping to take my wife back To the UK last year but COVID got in the way.
Hopefully we will be able to make the trip next year.
All the best from Canada!
Tom Blackmore
Ontario

Variable bills
It seems very few people know about Variable Direct Debits.
If you are good at budgeting, it is a much better way to pay for your utilities. You send in your monthly meter readings, and get the bill a few days later. A week after that, the exact amount you have used is taken from your bank.
Definitely no need for an astronomical monthly direct debit. My bill for August was less than £25. My whole year’s usage was less than £600.
Use less and you pay less.
(Excellent magazine – keep up the good work!)
C. Willment
By email

A wonderful ecumenical Evensong took place on Thursday, 16th September
at The Sacred Heart Church in Tisbury. Father Robert is not one who likes a fuss but thought this
would be a rather good idea. And he was right!
The Revd. Juliette Hulme kindly led the service. Father Robert sat by the font where he could see
and then speak to all as they came by.
It was a splendid farewell, the church was filled with our
parishioners, our Dean, Father Anthony, those from St John’s, the Methodist church and Tisbury community.
Mark Shuldham welcomed everyone; Teresa Frost and Mark read the lessons. The choir sang from the gallery in the west end and consisted of members of the Hindon & Chilmark Choir and those of Wardour and the Sacred Heart, led by Felicity Pattenden.
The BCP Evensong, which was at the request of Fr Robert, opened with the choir singing a four-part round of a Taizé Gloria. The canticles of the Magnificat and Nunc Dimittis were sung to settings by Smart and Monk. The anthem, Schubert’s Ave Maria, was performed beautifully by Soprano Iuno Connolly. Organist Douglas Stevens accompanied us all as proficiently as ever.
Father Robert joined us all afterwards for refreshments in
the Parish Room.
A collection was taken for Stella Maris, a charity for seafarers which is dear to Fr Robert’s heart.
He has written several books about seafaring and One Firm Anchor includes the history of this organisation, Apostleship of the Sea, now Stella Maris.
Thank you to all those who took part, to Revd Juliette Hulme and to Felicity and the Choir,
Douglas our organist, readers, helpers and the Social Committee for refreshments.
Catherine Vaux
Tisbury

A resurgence after the rain : The Voice of the Allotment

Editorial team

9 October 2022

After the hot dry summer, three inches of rain in September made a noticeable difference to the plot, never achieved by the watering, says Barry Cuff.

Barry continues to harvest beetroot as required

The much-needed rain arrived on 5th September, and by the 26th we had recorded about three inches. After a few days there was a marvellous revival of plant growth – rain can do wonders which are never achieved by watering alone. Growth was very noticeable on our carrots, leeks, parsnips and brassicas.
As well as the vegetables, there was an amazing emergence of weed seedlings on bare areas of the plot, the majority of them being chickweed. These will either be dug in with the green manure beans or hoed before they become too large.
The brassicas remain under netting because of the pigeon problem. Our brassicas are also suffering from the worst infestation of Whitefly in 30 years – looking at other allotment sites online this seems to be a common problem. Hopefully, a few autumn frosts will deal with the problem. Strangely there is very little caterpillar damage from the cabbage white butterflies – plenty of eggs have been laid, but they have not hatched.

Still harvesting
Both our runner and French beans put out new flowers this month, which has given us a second crop of fresh beans. We continue to harvest carrots and beetroot when needed. We have enough carrots – Early Nantes – to last till at least February. They will suffer a little slug damage over the winter but will still be usable.
So far we have cut four Cheesy cauliflowers of a reasonable size.
Three of our Crown Prince winter squashes were harvested on the 20th as the stalks were turning yellow. The rest, together with the butternuts, will be ready in early October.
The celeriac have been mulched and fed to encourage large roots. These will be ready in December.
As our first sowing of oriental mustards was wiped out at the seedling stage by flea beetle during the drought, a second sowing was made on the 8th and is now looking well.
Both our autumn raspberries (Joan J and Autumn Treasure) are now cropping well.
In the greenhouse the hot chilli peppers are turning colour and we have picked Hot Scotch and Habanero Orange.

Planning ahead
Now we have to start planning for 2023. A phone call to the farmer has secured our delivery of well-rotted horse manure in November. Seed catalogues have been ordered, and Kings has already arrived. Belonging to the South West Counties Allotment Association, we are eligible for a 50 per cent discount on all seeds from both Kings and Suttons.

Almond Croissants – so so worth it

Editorial team

9 October 2022

I recently found out that almond croissants are one of our brilliant BV Editor’s faves (true fact – Ed) so I thought they might be a nice recipe to include as the nights draw in and readers might be looking for
something a little special for their Sunday brunch (you may also enjoy Heather’s breakfast pasties).
This recipe is a little time-consuming (it involves repetitive steps and a double prove) so it’s not a last-minute option. But it isn’t complicated, and freshly baked croissants are simply impossible to beat.
To make these as traditional plain croissants, simply remove the nuts and marzipan; the recipe works just as well without them. You can also switch up the added ingredients – I have been known to add jam instead of marzipan to the centre! It’s messier (it tends to squidge out the sides) but wonderful if you are looking for a sweet bake.
If you are feeling adventurous, this recipe can be made vegan. Use Stork baking block instead of butter. It softens much faster than butter so keep an eye on it and perhaps leave it longer in the fridge between folds. It does give you gloriously crispy vegan croissants though! Heather.

Ingredients (makes 12 small (WHY? – Ed) croissants)

120g cold butter
40g melted butter
160ml of warm water
250g strong white flour
30g caster sugar
7g salt
1 sachet of fast-acting yeast (8.5g).
marzipan
flaked almonds
a beaten egg to egg wash
a little icing sugar

With a rolling pin (or something heavy), bash the cold butter into a flat rectangle about 1cm thick. Cover this in cling film and replace in the fridge.
In a jug, mix together the warm water, caster sugar, melted butter and yeast. Leave to sit for five minutes – the mixture will begin to froth.
In a large bowl (or the bowl of your stand mixer), add the flour and salt and mix. Then pour in the liquid mixture and mix together, either with a wooden spoon or the dough hook of the stand mixer. Once the mixture has come together, knead for 5-8 minutes (either with the dough hook and your stand mixer or by hand). If the mixture is very wet, add a little more strong flour and if too dry, then a little more water.
Leave the dough to prove in a lightly oiled bowl in a warm place, covered with a clean tea towel or oiled cling film, for one hour until it has doubled in size.
Once the dough has risen, place it onto a lightly floured surface and roll it out until 1cm thick. Place the cold, flat butter square into the centre of the dough and fold the dough around it so that the butter layer has been fully encased.
Roll out the dough with the butter inside until it is again about 1cm thick. Now fold the lower third of dough up to cover the central third, and then fold the top third over the top (like a letter going into an envelope). Cover with a tea towel and leave to rest for five minutes.
Rotate the dough 90º and repeat (roll out and fold into thirds).
Leave to rest again, then repeat one more time.
Cover the dough with cling film and return it to the fridge for 30 minutes for the butter to get hard again.
Now repeat the above folding, rotating, resting process (steps 6-9).
Back in fridge with the dough for 30 more minutes, and then repeat steps 6-9 for a third time.
Once you have reached this stage, you can leave the dough in the fridge overnight. If you are not going to do this, it needs at least an hour in the fridge.
Once the dough and butter is thoroughly cold again, remove from the fridge and roll it out until it is 0.5cm thick.
To make a croissant, you need to cut tall triangle shapes out of the dough. The easiest way I have found to do this is to cut the rolled-out dough into strips about 10-15cm high. Then cut these rectangles into triangles by cutting diagonal lines corner-to-corner. This means there is very little wasted dough.
Now you have triangles, do the following with each one:
Take the base of the triangle (the shortest side) and place a small ball of marzipan so that it covers the bottom third of the triangle.
Starting at the base, roll up the triangle, encasing the marzipan inside. This should give you the familiar croissant shape with the small point of the triangle at the centre on top.
Place the croissants on a lined baking sheet. Cover loosely with a clean tea towel or cling film and leave in a warm place to rise for 90 minutes.
Pre-heat the oven to gas 6/180º fan.
Beat the egg and lightly brush over the tops of the croissants. Don’t be too liberal with the egg as it can seal the dough a little and stop some of the rise in the oven. Sprinkle with flaked almonds.
Bake in the oven for 10-15 minutes or until golden brown and risen.
Finish with a glamorous sprinkle of icing sugar if you wish.

On the hunt for good turkey

Editorial team

9 October 2022

If you think your traditional turkey is a dry, under-flavoured, over-rated bird, then you might want to change where you buy it, says Rachael Rowe

Chilcott turkeys are free ranging
Image: Golden Turkeys

It’s that time of year when thoughts turn to plans for the festive season – and the food. For many people, a turkey is the centrepiece of a Christmas dinner. But what goes into rearing the best quality turkey? And how do you know yours will be good? Our local turkey farmers are gearing up for the busiest time of the year and spoke to us about their work.
Alban and Helen Harris are seventh-generation farmers at Brunsell Farm in Stourton Caundle. ‘I’ve been doing this all my life,’ says Alban, ‘I can remember Grandma on the farm. There’s a lot of heritage with this farm, and lots of things continue here, so the traditional ways of doing things affect the quality of the turkeys.
‘The turkey industry has been industrialised, and costs have had to be cut. However, we have stuck with our traditional methods. We feed the birds the best quality wheat, soya and cereal. And the whole process is carried out on the farm, so there is less stress to the turkey.’
That’s something that Mark Chilcott of Chilcott Turkeys in Owermoigne also emphasised when talking about quality. He has 30 years experience of producing turkeys. ‘Everything is done here on the farm from start to finish to monitor quality and reduce stress on the turkeys. We’re free range, and we have bronze turkeys. When our birds are slaughtered, they are hung whole-bodied so they mature and the flavour improves.’

Dry plucking
Alban explained more about the difference between wet plucking and dry plucked turkeys. ‘With wet plucking, the birds are slaughtered and then scalded so the feathers can be removed faster. In mass turkey production, wet plucking can take five seconds to do. However, when you do that, the case is compromised, and the bird has to be refrigerated immediately. Here, after slaughter, all our birds are dry plucked by hand. It is intensive work to pluck a bird manually – usually 20 minutes. So that adds to the cost. We then hang the birds for ten days, so they mature on flavour and tenderise. Turkeys are a game bird, so they need a chance to mature before they are dressed. This is why some mass-produced turkeys are drier, because the meat hasn’t had a chance to tenderise. Also, most of our birds are hens which put down more fat, and that also adds to the flavour.’

Alban and Helen Harris provide the best of everything for their barn turkeys

Plumpy Whites and Roly Polys
Chicks arrive from June on the farms, and both farmers select from the best strains. The breeds have delightful-sounding names such as Plumpy Whites and Roly Polys (a bronze variety). While the Chilcotts have free ranging birds, Alban’s turkeys are raised in the barns where they have lots of room to stretch their wings and nestle on straw. ‘We’re very wary of risking bird flu by having them outdoors.’
But what about the cost?
Both Alban Harris and Mark Chilcott have experienced significant increases in the cost of quality food this year, which will inevitably affect prices. However, a turkey is a large and versatile bird; there is a lot people can do with leftovers to make it more cost-effective. Helen Harris advises: ‘With a fresh turkey, you can freeze the cold meat in portions and use it later in the year. Soups, curries, and pies are good for using leftovers, and you can freeze them, too. Some people buy a whole turkey from us and cut it in half. Then they eat half the bird at Christmas and freeze the other side for later in the year.’

Local turkeys
Alban and Helen sell turkeys to 17 butchers locally. ‘Julian and Roger Else come here and pick out the turkeys they want.’ Chilcott Turkeys also supply several local butchers and sell at the farm gate.
So what is the customer looking for?
‘People want smaller turkeys,’ says Alban, ‘but are increasingly wanting only breast meat.
‘We need to be realistic on pricing because there is more work in jointing the turkeys. And with crowns, you need a bigger bird, so that affects the price.
‘Sometimes we bone roll ours. One year we bone rolled the turkey and had a piece of venison through the middle, which was really lovely.
I don’t advertise it too much because it’s so fiddly and everyone will want them! It’s one of the last things I do before Christmas, mainly for a few friends, and as I’m doing it, I think, “We’re there now. The turkeys have gone, the work is almost done, and it’s Christmas”.’

Time for the garden’s autumnal switch

Editorial team

8 October 2022

As autumn gets into its stride it’s not all about the flowers, says Kelsi-Dean Buck. Think about bring more of the outside inside this year

A splash of autumnal colour from Thorngrove’s rudbeckia

Autumn is officially here! Our lawns are finally looking healthier thanks to the rain, and we’re in full swing of the new season.
At Thorngrove the seasonal bedding is on hand to bring some lush colour to your borders, planters, baskets, and pots. Pansies and violas are always the star of the bedding show at this time of year, and they never lose their charms. Dianthums, rudbeckia, and agastache are also all looking fabulous. We mentioned Cyclamen in the last issue, and they’re now ready to leave the glasshouses and take pride of place outdoors in your garden space.

It’s not all flowers
Also on site we have new compost ranges arriving, with special offers for the new season too. Houseplants are becoming more popular again, as people spend more time indoors now the summer is over. Having a few plants inside your home brings many benefits, including purifying the air, offering a good screen distraction, and some studies showing they even help you sleep better! Check out our beautiful range when you next stop by.

Behind the scenes news!
We’re making some adjustments to signage on site and we are aiming to offer more insight, tips, and useful advice for everyone who visits. We understand that not everyone is an expert when it comes to choosing the right plants or in how to care for them, so we want to make sure your visit to Thorngrove is as fruitful as can be. Keep your eyes peeled for this very soon!

Coming up at Thorngrove:
Children can join our crafts-master Claire during half term to make some unique seasonal creations (including custom Jam Jar Lanterns!) to take home with them. Safe for little hands, and perfect for the upcoming spookiest time of the year.
October 24th, 25th, 27th.
10am-12pm, £7 per child.

The much-loved Winter Hanging Basket Workshops are back this October, too. Join in for a demo, and then get creative with our gorgeous selection of winter basket plants, and take home something unique that you put together yourself under the expert guidance of Chris. We’d love to see you there! We’re also offering a great package with the hanging baskets and lunch.
Monday 17th to Saturday 22nd October daily. £10 for just the workshop demo (2pm-4pm)
or £25 for the demo plus a two course lunch in the Secret Garden Café (12pm-2pm).

We look forward to seeing you this October!

The heart and soul of the sky

Editorial team

8 October 2022

The BV’s night sky photographer and columnist Rob Nolan makes a welcome return – and introduces the Soul Nebula from within Cassiopeia

Folks, I’m back, and I apologise for the few months absence! Life events got in the way, as they invariably do. However, the nights are drawing in, and that means it’s definitely time to get the cover off the scopes!
To celebrate my return, I thought I’d show a new part of the sky that I’ve not imaged until recently. I do have a habit of going back to old favourites, which is easy to do when you acquire new scopes or cameras (yes, that’s right, more money has been spent – whoops!) so you may see some familiar objects if you’re a long term reader, but I promise they’ll be bigger and better than before!
This month’s image (opposite) is a close up on the eastern part of the Soul Nebula (also known as Westerhout 5), an emission nebula located in the constellation Cassiopeia. It forms part of a famous pair known as the Heart and Soul with the neighbouring Heart Nebula (IC 1805). The Soul Nebula is sometimes also known as the Embryo Nebula or IC 1848, which is a designation used for the open star cluster within it.
The Soul Nebula is being carved out by the stellar winds from the stars embedded within it, a process that leaves behind large pillars of material pointing inwards. These pillars are very dense and have stars forming at their tips. Each pillar spans about ten light years.
This image was taken using my new Skywatcher Maksutov Newtonian telescope, the 190-MN DS-Pro, which is a hybrid imaging scope that provides better image quality than my previous 200PDS Newtonian, which I will miss dearly!
At around six and a half hours of data, you can clearly make out the features that give the nebula its unique name in the night sky.

The night sky, October 2022 – Rob’s guide for your stargazing this month:

There have been some great celestial events over the last few months during my absence, but there’s still time to catch some of them if you haven’t already. Most notably, on 26th September Jupiter reached opposition and was closer to Earth than it has been in the past 59 years. There really has never been a better time to grab your binoculars (or telescopes) and take a peek to spot the giant planet and its moons.
This month, we’ll be treated to meteor showers and a partial eclipse. It’s going to be a busy month! On the 8th of October, look out for the moon as it passes under Jupiter, shining very brightly in the sky at the moment due to its close proximity.
On 12th and 14th October, the waning moon will pass by the Pleiades, Aldebaran and Mars. In September there was an excellent conjunction of the Moon, Jupiter and Saturn, which all lined up nicely in the sky.
I did manage to capture that while in the Outer Hebrides in Scotland on holiday – the skies are very dark up there!
On the nights of 21st and 22nd of October, our annual pass through the debris from Halley’s Comet creates a potentially great ‘shooting stars’ display in our night skies until around 3:30am, when the Moon will rise. If it’s a clear night, the meteor shower is definitely one to wrap up warm for and go and look at.
On 24th October, before dawn is a good time to go and look at Mercury as it lies under a crescent Moon. This is best observed through binoculars.
On 25th October during the day, we’ll experience a partial solar eclipse, in which around 15 per cent of the Sun will be covered.
Visible from the UK, Europe, North East Africa and the Middle East, the eclipse will start at around 10am, with the maximum coverage occurring around 10:57am and ending at 11:45am. Never look directly at the sun! Always use appropriate protection such as solar eclipse glasses or an appropriate solar filter with a telescope.
At the end of the month another meteor shower starts to become visible. The usually mediocre Taurids meteor shower, created by Encke’s Comet, this year has the potential to produce Hallowe’en fireballs in the skies, as we pass through a dense region of debris from the comet.
They’ll peak in November, so we’ll mention that in the next issue.
It’s nice to be back, folks!

How technology is changing the way we contact our GP

Editorial team

8 October 2022

NHS Dorset is investing in technology to improve care for the population – sometimes unpopular, it is necessary to cope with demand. Rachael Rowe reports

Most of us are aware of the increased demands on primary care and hospitals at the moment, and the challenges in getting appointments. But what if there was a way of getting help to people more efficiently, using technology? That’s exactly what is happening with primary care in parts of North Dorset.
The Blackmore Vale Partnership manages GP practices in Shaftesbury, Gillingham, and Sturminster Newton. It has been busy trailblazing a new IT system to manage appointments. Newly appointed clinical digital care co-ordinator Charley Davies explains: ‘Klinik is a nationally recognised system. It is used by 500 practices across the country, and it brings a uniformity to the service.’
As featured in the BV last year, Gillingham Medical Practice, like so many others, adopted a new solution. At that time, Dr Chris Pearce told me: ‘Prior to the new system, Gillingham Surgery received 14,500 phone calls a month. Only 53 per cent of those calls got answered; there simply weren’t enough people to pick up the phone. It’s impossible to deal with that volume.’
Just think about that number for a moment – and that’s just one practice in Dorset. Others have the same problems – it’s not sustainable.

Who deals with what
I recently used eConsult (very successfully) at the Blandford Group of practices and wondered how the two platforms, Klinik and eConsult, differed.
Charley says: ‘Klinik offers so much more, and it also helps with choice and promotes a better service.’
So how is it all going to work when someone phones their GP? Dr Simone Yule, clinical director for the Blackmore Vale Partnership, is clear on the benefits.
‘Klinik will bring a uniformity of service. Whether someone rings the surgery or uses the website, they will get the same response. Part of the problem is the huge range of healthcare practitioners in primary care now, such as paramedics, physiotherapists and nurses.
Knowing who is best to deal with an issue can be difficult. With this new system, we can streamline patients to the right place and for the right reason. There is an element of instant triage (see video opposite) – and there’s a clinical team behind it looking at what is coming in on the system. So people will either get a face-to-face or a phone appointment. And it should then be easier to get that face-to-face appointment because the system releases capacity.’

Digital triage
When someone uses the Klinik system, they are asked a series of questions which is a core part of the triage. See the video opposite to watch exactly how it works. It starts with the basics – so, for example, if you have a query about a letter, you’ll go straight to the administrative team.
Klinik is designed to reduce call time, so the issue of being told ‘You are number 52 in the queue’ should resolve. However, the system is not for emergencies.
When you have answered the questions, a calendar pops up where you can give a time convenient for someone from the practice to call you or to schedule an appointment.
So what happens to the receptionists now?
Laura Grant, operations manager at Blackmore Vale Partnership, reassures me: ’The receptionists are really excited about it. It’s a new system, and it builds relationships with the team.’
Simone adds: ‘We think of receptionists as patient service teams here, because they do so much more than just be on reception and answer the phone.’

Help is at hand
But what if you are unable to use the internet?
Firstly, the phone option is still available; but you’ll still answer all the questions as the patient service team uses the same algorithms to assess your need as the online system.
Then they will pass your request to one of the clinicians monitoring the system. And if you want to become more confident in using the online service, Charley is available to help you navigate the internet and use the various apps and technical services best.

More than just your GP
Dorset is using more technology to support people managing their long-term conditions and stay healthy. Verena Cooper, who is supporting the project, outlined the MyMHealth app to me, used by people with diabetes, asthma and COPD. Dorset is also implementing the BP at Home service, where people can measure their blood pressure at home (and usually in a less stressful environment). In addition, there’s an entire library of online services on the Orcha platform, where all the digital applications have been thoroughly checked for safety and IT security.
Another exciting development in Dorset has been the DIIS (Dorset Information and Intelligence Service – pronounced dice) which uses anonymised data such as medical codes to help practices and primary care networks identify people who are at risk of developing health problems so they can be targeted for more support.
Whether you like it or not, technology is here to stay in the NHS. From insulin pumps transforming the lives of people with diabetes to robotic surgery and innovative apps which help to manage chronic illness, times are changing.
And the most exciting developments in tech and healthcare are when they make a positive difference to people.

MICHAEL JONES

Editorial team

7 October 2022

Passed away unexpectedly at home, on 12th September, aged 74 years.

Dearly loved husband of Linda, much loved father of Nathan and Matthew, much loved brother to Joanna, beloved Granddad of Aurora, Wilf and Pandora and loved cousin of Caroline and Cynthia.

A Service of Thanksgiving to celebrate Michael’s life to take place at the Church of St. Mary Shroton on Friday 28th October at 11.00am.

Private Cremation. Family flowers only, please.

Donations, if desired, for The British Heart Foundation.
Donations may be made online at www.funeraldirector.co.uk/michael-jones
or sent to Lesley Shand Funeral Service, 28 East Street, Blandford, Dorset DT11 7DR.

Valerie Beryl Nankervis

Editorial team

7 October 2022

Sadly passed away on the 28th September 2022 at the age of 82 in Dorchester County Hospital.

Beloved wife to (Bob) Robert and loving mother to Bobbie, Kevin, Amanda & Darren and grandchildren Scott, Nathan, Rebecca, Louie, Elliot, Amber, Jacob, George and Great Grandchildren Bunny, Archie, Travis, Ella-May, Evie, Tia, Dulcie, and Aria, Lily & Megan and Marsha.

Funeral to take place at Poole Crematorium on the 14th October 2022 at 3.00 pm.

Donations if desired for Dorset Air Ambulance payable to the charity at the crematorium or care of Colin J Close Funeral Services. Peel Close, Salisbury Road, Blandford. DT11 7JU

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