There’s a Yeovil doctor teaching Afghan women to save babies, Princess Anne in Sherborne, the man who dreams in Tractor, the extraordinary equine photographer, yet more planning (sorry … but someone has to keep banging on), more information on cover crop seed than you ever thought you needed, Wild Woodbury three years on … and HELP!There’s baby barn owls in the combine! Do me a favour – just click below and go look at the index? It’s WAY prettier, and has everything you need to know, I promise …
What next for Dinah’s Hollow? Environmental disaster or essential work to avoid a tragedy?
Dr Michael Fernando, the Yeovil doctor saving babies lives in Afghanistan
C&O’s Matthew Holland – 46 years of tractors, fighting fires, making honey and selling cider!
Equestrian photographer Brian Stubbs on the discipline of photography, the challenge of action shots, and the joy of the horse-rider bond •In farming, George Hosford’s a bit obsessed with cover crop seeds and grain store activity, while Andrew Livingston is finally giving up the fight on meat imports. We really can’t have it all.
In wildlife, we see what three years of re-wilding Wild Woodbury looks like, Jame Adams talks about ivy, the unsung hero of autumn … and HELP! There are baby barn owls in the combine! •Plus pages and pages of Community News and What’s Ons, health, local history, gardening … why WOULDN’T you want a flick through? https://www.bvmagazine.co.uk
On Monday, October 7th, Yeovil Hospital will welcome patients to its new, purpose-built breast cancer facility, The Maple Unit. This momentous opening marks the culmination of a five-year fundraising campaign spearheaded by Somerset NHS Foundation Trust’s official charity, which brought together hospital staff, former patients, and local community members in support of the project.
For the first time, Yeovil Hospital will house a standalone unit designed specifically for breast cancer care, offering a more personalized and comforting experience for patients. The Maple Unit boasts features like natural light, artwork, a dedicated area for private conversations, and a comfortable waiting space separate from the busier outpatient zones.
Miss Caroline Osborne, a consultant breast surgeon at Yeovil Hospital, expressed her excitement about the new unit’s opening after years of planning and fundraising. “This is absolutely amazing news, and I’m over the moon that it’s finally opening,” she said. “It has been a decade-long journey from idea to reality, and it’s incredible to see our vision come to life. The Maple Unit will enhance the care our team can provide and improve the overall experience for our patients for generations to come.”
The Maple Unit features advanced equipment, including a state-of-the-art mammogram machine. The space’s co-location of clinical, nursing, radiology, and administrative teams will facilitate improved communication and patient care. Miss Osborne noted, “Our goal was to enhance the overall experience for our patients during what can be a very challenging time, and having our own dedicated space allows us to provide a comprehensive package of care.”
A key addition to the unit is a discreet exit for patients who may wish to leave without passing through the main waiting area, offering additional privacy and support. The wellbeing area is another thoughtful feature, providing a peaceful environment where patients can reflect after receiving news.
Miss Osborne added that having a dedicated space has received positive feedback from hospital colleagues as well, noting, “Previously, our breast care colleagues struggled to find clinic rooms throughout the hospital. Now, we can see patients immediately and provide tailored support whenever needed, during regular office hours.”
James Kirton, head of the charity behind the fundraising effort, commended the community’s contribution, which raised nearly £2.9 million since the appeal’s launch in March 2019. “Seeing the Maple Unit open is an emotional and proud moment for everyone involved, particularly our fundraisers—many of whom are former patients. Despite the challenges posed by the pandemic, we managed to achieve our goal, thanks to the resilience and creativity of our supporters.”
Former patients who have benefited from Yeovil Hospital’s breast care team have shared their gratitude for the new facility. Maggie Hague, who participated in the fundraising appeal, said, “This unit means so much to me, having been on the breast cancer journey here. The team has worked tirelessly, and this purpose-built unit will be a game-changer.”
Another former patient, Tania Bartlett, reflected, “I’m forever grateful for the support I received from Yeovil Hospital. This new unit will make such a significant difference to patients, providing a safe and calming environment and much-needed workspace for the dedicated team.”
Karina Parsons, also under the hospital’s care, shared her experience: “Having a local, dedicated unit is essential. Six years ago, I was diagnosed with breast cancer and had to deliver the news to my husband in a busy general waiting area. Being part of the fundraising effort was my way of giving back.”
The Maple Unit was designed with comfort and wellbeing in mind. Architectural assistant Suleiman Al-Sadi from Stride Treglown described the goal of creating a familiar, supportive environment: “We wanted to design a welcoming space that supports patients emotionally and physically, using natural elements, soft colors, and artwork inspired by Yeovil’s landscape.”
Paul Gale, Regional Director for the South West at Tilbury Douglas, the project’s construction firm, added, “It’s rewarding to have completed a facility that brings all relevant services together, making the patient experience more comfortable and less stressful. We thank all staff, patients, and contractors for their patience during the build.”
The Maple Unit is a testament to the power of community effort and the commitment to improving patient care, offering a tranquil, state-of-the-art environment for those undergoing breast cancer treatment in Somerset and beyond.
This day’s walk (we took more than four hours, with some nice stops along the way) sets out along the South Dorset Ridgeway with fine views, and follows mostly well-defined and quiet paths taking in the Kingston Russell stone circle and the less-walked areas that sit behind the popular coast path.
The benefit of heading to one of Dorset’s most popular walking areas is that it’s an easy to navigate route with well-maintained gates at all points (no tracking up and down the hedge, looking for that stile which is buried in a seasons’s bramble growth). Paths are simple to find, which means a relaxed stroll taking in the amazing wide views from almost every point of the walk. The first half will no doubt be busy in summer months, but in October we had the whole route to ourselves – the second half is away from the better-known routes, and will be quieter even during busier seasons.
The Kingston Russell stone circle was our chosen lunch spot: it’s a late Neolithic or Bronze Age stone circle consisting of 18 stones (we’re not talking Stonehenge, they’re moderately unprepossessing small boulders), but they sit on a hilltop overlooking the Jurassic Coast, and are never busy as they’re only accessible to walkers.
It is very exposed to the sea, so be sure to go prepared for the wind, and be aware that any rain will come in sideways! There are lots of chalk paths, too, which become slippery after rain.
Parking is easy in the Hardy Monument car park – it’s National Trust, so free for members, and open dawn to dusk. Note that it is always very busy in the summer! If you can, park on the far edge overlooking the sea, and then it’s a perfect spot to sit with a flask of hot chocolate at the end of your walk!
We personally walk and create every route we feature (See all previously-published Dorset walks here), so you can trust that they’re tried and tested. You can also explore all our personal routes — including many not yet published in The BV — on Outdoor Active here, each with a downloadable GPX file.
Each month in The BV Magazine we publish a new Dorset walk through the beautiful Dorset countryside, under our ‘Take a hike’ series. Not always right in the heart of the Blackmore Vale, but always within easy reach for a perfect day’s walk.
Above all, we hope you enjoy reading about our Dorset walks and browsing the photos. If you decide to follow one of our routes yourself, we would love to hear your feedback — and of course, we always welcome your pictures too!
Full time based on 37 Hours per week – Term Time only – 39 weeks
Grade 12 – £22,937 – £25,262 (full time gross annual salary) subject to the relevant qualifications and experience.
Working hours Mon- Thurs 8.30 – 4.30pm, Fri 8.30 – 4pm – 37 working hours.
This position will be overseen by a member of the Senior Leadership Team.
We are seeking to appoint a professional HLTA (Higher Level Teaching Assistant) responsible for learning activities under a system of supervision involving planning, preparation and delivering learning activities to an individual or small group. To monitor, assess and record pupils’ achievement, progress and development.
Experience with complex ASD/SLD pupils is essential.
For more details, please refer to the application information pack.
Prospective candidates are warmly invited to visit our school; this can be arranged by contacting [email protected]
Closing/Shortlisting Date: Tuesday 22 October
Interviews: Thursday 24 October.
Fairmead School is committed to safeguarding the school community. All job applications must contain the disclosure of any spent convictions and cautions. The school will carry out pre-employment vetting procedures, which include an online search for shortlisted candidates and the successful outcome of an enhanced DBS
In this episode of the BV Podcast, Terry Bennett and Jenny Devitt explore fascinating local stories from Dorset. Topics include the historical significance of Coker Cloth with Professor Terry Stevens, Jane Adams’ adventure with mice in her attic, the alarming spread of Asian hornets with Andrew Livingston, and the inspiring story of James and Lucy Smart’s charcuterie business, The Real Cure, celebrating 10 years of success.
“From these small villages with ordinary people doing remarkable things, we changed the world.”
Professor Terry Stevens discusses his new book, “Bucked in the Yarn,” which uncovers the rich history of Coker Cloth – sailcloth made in the tiny villages of East, North and West Coker in Somerset. From Charles I’s flagship, to Nelson’s favourite and influencing the America’s Cup, this sailcloth played a key role in maritime history. Terry shares anecdotes about his upbringing in East Coker, the process of researching the cloth’s history, and the innovations that made Coker Canvas the best sail material in the world for more than 300 years.
“It did sound like a mini herd of elephants up there… and when I got up there all I found was a few mice droppings.”
Jane Adams recounts her humorous experience with mice that made their way into her attic. Her humane efforts to relocate them were not altogether successful initially! She also discusses the differences between wood mice and house mice, as well as their nesting habits and unique characteristics.
“Where they have established in Europe, they are predating on pollinating insects including honeybees. It’s like a supermarket for them – just a massive ready-to-eat supply.”
Asian hornets pose a significant threat to Britain’s pollinators, including honeybees. Andrew Livingston talks about how they got here, and highlights the growing concerns around their spread across the UK and how the public can help spot and report these hornets. The Somerset Beekeepers Association’s president provides details on the hornets’ identification and emphasizes the importance of public vigilance to prevent further spread.
“It’s easy to make good charcuterie once… It’s much more difficult to do it week after week. Consistency is the key.”
James and Lucy Smart are the founders of The Real Cure, a successful North Dorset charcuterie business celebrating its 10th anniversary. They share insights into their sustainable practices and commitment to quality in producing charcuterie. The business has grown from a weekend hobby to an award-winning producer, using venison, pork, and beef from local sources. James and Lucy discuss the principles guiding their production, sustainability efforts, and their journey from farmer’s markets to being stocked in outlets like Fortnum & Mason.
These interviews were based on articles found in September’s BV, which can be read here … grab a coffee and jump in to the Dorset-ness. News, opinion, people, wildlife, art, farming, what’s on, horses … and frankly stunning photography. Did we mention it’s FREE?Why *wouldn’t* you want a flick through?
(*don’t forget, we’re proud to be purely digital. The only way to read us is right here online!)
The BV is the rural monthly digital magazine from Dorset, this year named ‘Best Regional Publication in the UK’ (ACE Newspaper & Magazine Awards) and also ‘Regional News Site of the Year’ (Press Gazette’s Future of Media Awards)
Karen Geary looks at why ultra-processed foods may be harming your health, and how to make better food choices with a few switches
Even the “good” bread in the supermarket can have a long ingredient list filled with emulsifiers and stabilisers
Ultra-processed foods (UPFs) have become a hot topic of discussion recently, due to growing concerns about their impact on our health. These foods are defined as those that have undergone extensive industrial processing and contain multiple ingredients, including additives, preservatives, sweeteners and artificial colours. UPFs are often low in essential nutrients but high in sugar, unhealthy fats and salt – potentially contributing to various health issues such as obesity, heart disease and diabetes.
What are ultra-processed foods? UPFs are typically ready-to-eat or heat-and-eat products designed for convenience with extended shelf lives. Examples include sugary cereals, soda, instant noodles, packaged snacks, fast food and many types of bread. These foods often contain ingredients that are not commonly used in home kitchens – hydrogenated oils, high-fructose corn syrup and flavour enhancers, for example. The concern with UPFs is that they are nutritionally imbalanced and can lead to overconsumption of calories without providing essential nutrients. They are engineered to be “hyper-palatable” – literally designed to be irresistible, which can lead to overeating and cravings. They can also affect the microbial balance of the gut if eaten regularly.
What to look for when shopping Read your food’s labels carefully. Ingredients are listed in descending order of quantity, so if sugar, salt or unfamiliar additives are among the first few ingredients, it’s a good indicator that the product is highly processed. Additionally, beware of products that contain an unexpectedly long list of ingredients … especially those that include names you don’t recognise or can’t pronounce! Some common UPFs
Bread – It’s sad, but this kitchen staple is often made with emulsifiers and stabilisers to keep it fresh for longer on the shelf. The best bread is genuine sourdough, made with only flour, salt and water. Some supermarkets do sell genuine sourdough but check labels carefully. Your local baker may be a better bet (better still, make your own). Unfortunately, some gluten-free breads are the worst for additives, so do try and make your own if you are gluten-free so you know what you are eating. There are lots of recipes on my website for gluten-free breads.
Plant milks – These often contain emulsifiers, stabilisers, gums and cheap oils, especially the barista versions, as these ingredients make them frothy. If you can’t tolerate dairy, again check labels carefully. Plenish and Rude Health both do additive-free versions, but check carefully, as it is not always the case.
Spreads – If you follow my Instagram, you will see regular spread vs. butter wars going on at home. Despite the clever marketing, the industrial process to create spreads is done with chemicals, and the spread itself contains emulsifiers. Butter is a better bet: if you want it to be spreadable, gently warm together 50:50 ratio of butter to olive oil and store in the fridge. Butter only contains very small amounts of lactose, so it’s likely fine for those with lactose intolerance. However, be aware it does contain casein.
Eating well without UPFs Avoiding UPFs doesn’t have to be expensive. Here are some tips for eating well on a budget:
Buy whole foods – focus on whole, unprocessed foods like fruits, vegetables, grains, legumes, nuts and seeds. These foods are often less expensive when bought in bulk and they are packed with nutrients.
Cook at home – preparing meals at home allows you to control what goes into your food. Simple recipes made from scratch can be both affordable and nutritious.
Plan your meals – this helps you make better food choices and avoid impulse purchases. Create a shopping list based on your meal plan and your budget.
Seasonal and local – in-season produce is often cheaper and fresher. Visit local markets and farm shops for deals on fruits and vegetables.
Limit convenience foods – yes, they’re handy, but pre-packaged meals and snacks are often more expensive and less healthy than homemade alternatives. After a while, your tastes change and those “treats” won’t taste like a treat at all.
By prioritising whole foods and making a few lifestyle adjustments, it’s possible to eat well without relying on ultra-processed foods, all while sticking to a budget. Your body – and your wallet – will thank you.
