Prescribing a Dose of Kindness- A Day in the Life of a Social Prescriber

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14 July 2021

An elderly lady walking slowly across the Town Meadow pauses as Liz Rose stops to chat with her. Kindness and positivity radiate from Liz who is Gillingham’s first social prescriber and has been in the post since October. There’s a brief conversation before Liz joins me. The lady walks on with a smile beneath her mask, Liz’s words clearly making a difference to her day.

Social prescribing is a relatively new concept to the NHS but one that is increasingly important as the country recovers from the lockdown and Covid-19 pandemic. Around 30 per cent of GP appointments are made for non-medical reasons and frequently turn out to be for other issues such as financial problems or loneliness. A social prescriber like Liz connects people to others and to support services. They are based with GP surgeries but work in the community and in partnership with support groups. Instead of a medical prescription, you could find yourself introduced to the coffee companions or the forthcoming Gill Sheds. Liz is a trained mental health nurse and has lived in Gillingham all her life. “I saw the job advertised and went for it. I like people, I’m nosey, and I love Gillingham- it’s a great community.”

Liz outlined some of the cases she had dealt with that day which gave a good insight into her role. A lady recently discharged from hospital after a road accident was unable to walk her dog. By making a phone call, Liz was able to find a volunteer willing to take the job on which gave peace of mind to the dog owner. She also helped support another resident who was experiencing severe mental health problems. Liz was also honoured when she was recently invited to the home of some local Syrian refugees that had been helped to settle into the town. She also helped bring people together with knitted squares on the Town Meadow and the biggest knitted blanket in Dorset. As Liz said: “The job is as big as you want it to be.”

One of Liz’s main roles is to connect people who may be feeling isolated in the community. On Tuesdays the Coffee Companions meet up. There is always someone there to say hello and make people feel welcome. The Green Gang work with people of all abilities to plant tree, clear paths, and renovate signs. Gill Sheds is coming to Gillingham soon and there is a singing group in the area. Liz is part of the team working on Dementia Friendly Gillingham, another community project.

Liz also works with Gillingham Community Kindness- a team of 86 volunteers. “They help with anything from befriending to doing the shopping for someone, and they even moved furniture for a local lady coming home from hospital.” During the first lockdown, Gillingham Town Council got a leaflet to each resident outlining where they could get help and the volunteers were on hand to offer support.

Asked about challenges, Liz identified a few. Not surprisingly, time was an issue, and having to be in two places at once on occasions. It can be difficult as a lone worker- she is looking for a “partner in crime.” A second post to work alongside Liz is currently advertised just in case anyone is inspired by the work she has been doing.

I asked Liz how people in Gillingham can help support the service. “They can like our Facebook page and also spread the word about Gillingham Community Kindness. If they know someone who may need a little support in the community, please reach out to us so we can get in touch. There is always a need for volunteers and people are welcome to join the team.”

Social prescribing in the NHS is here to stay and it seems that the small things and a dose of kindness make a big difference to people.

If you would like to get in touch with Liz at the Vale Partnership you can contact her on [email protected] at Gillingham Medical Practice.

By: Rachael Rowe

Key Lime Pie

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Editorial team

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14 July 2021

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HB_BV_Key Lime Pie_July 2021

July is my birthday month so it seems fitting to post one of my favourite recipes!

This Key Lime Pie recipe sits somewhere between baked cheesecake and soufflé and is delicious both warm from the oven or cold as a more of a tray bake. With only 5 ingredients it is also pretty simple to make, just make sure to whip the egg whites fully and carefully fold them into the rest of the mix.

You can also add different biscuits to make the base a bit different… ginger nuts, oreos or chocolate digestives maybe.

This sweet bake/pudding goes wonderfully with a glass of something cold and bubbly… perhaps some award winning Langham Estate Sparkling wine, or the new Badger Beer ‘Fropical Ferret’ beer (their new limited edition beer brewed to bring out mango and passionfruit flavours!), or maybe some Elderflower and Gooseberry Gin Liqueur by Smith and Weston. If you wanted something more unusual, you could try Liberty Field’s Dessert Cider which is sort of a fruity, rich indulgent drink, full of the flavour of their locally grown apples. There are so many beautiful, locally made drinks producers in Dorset – we are spoilt for choice!

Ingredients:

▪ 4 limes (juice and zest)
▪ 4 eggs
▪ 1 tin condensed milk
▪ a packet of digestive biscuits
▪ 4 oz butter Method: Preheat the oven to 170 degrees/160 fan/gas 5. Grease and line a 9′′ x 13′′ tin. Crush the biscuits by placing the biscuits in a double layer of sandwich bags and bash with something heavy like a book or rolling pin until you have a bag of biscuit crumbs. Melt the butter and stir in the biscuits crumbs well. Squash the mixture into the base of the tin and press down firmly to make sure it forms a good base. Set the base aside. Separate the eggs into 2 bowls.
Add to the yolks to the condensed milk, lime zest and lime juice and mix well together. Whisk the egg whites until they form soft peaks.
Carefully fold the whites into the yolk, condensed milk and lime mixture until combined. The mixture will be airy and light but quite runny. Carefully pour this mixture over the biscuit base and bake in the oven for 25-30 minutes until the edges have cracked slightly and the top starts to brown all over. Tip – when you open the oven door, do so gently, otherwise it might sink too quickly. Remove from the oven. The bake will start to sink almost immediately (just like a soufflé would) but this is normal. The key lime pie can be served straight from the oven or can be left to cool and cut into pieces like a traybake.

I usually like to drizzle with a little melted white chocolate and serve with fresh raspberries and cream. (NB. if you would like to cut into clean squares, then fridge the bake before cutting and clean the knife between each cut).

If they don’t get eaten that same day, then store the bake in the fridge. Makes 12 large pieces.

Note – you can halve the mixture and bake in a round pie/flan dish, just check the bake in the oven after 20 minutes. I always tend to make this larger batch because they always get eaten so quickly!

By: Heather Brown

Four Men went to Row

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Editorial team

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14 July 2021

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I’m Nick Zambellas, from Leigh originally and currently living between London and Dorset.

Myself and four friends, led by my Australian friend Nick Honey, will be rowing non-stop between Ibiza and Barcelona around 27 July (depending on the weather window) in a race against an Irish team.

The race itself will take around three and a half days – if conditions are good – with two teammates rowing continuously in shifts throughout that time.

The row is a major test of physical and mental endurance. The risk of injury and weather play as great a part as outright strength. We will sleep in two small cabins fore and aft and cook dehydrated food on a gas stove tucked by the aft cabin.

The rowboat herself, Danielle, is a self-righting, ocean-going rowboat with navigational equipment and solar panels. She was built to row the Atlantic by Justin Adkin of Beer. Although the boat is pretty high tech itself, sadly the toilet facilities are just a bucket…

It’s been a difficult few months preparing for the race. Not only have we had to build up strength while gyms were shut, we’ve also had to complete a number of sea safety and navigational courses.

I’m planning to keep team morale up by singing sea shanties, and bringing a large amount of biltong and chocolate. I’ve been designated as chief of navigation by my teammates, so fingers crossed I get us into Barcelona safely!

We’re rowing to raise money for Noman Campaign, a charity which campaigns for awareness of Human Papillomavirus (HPV). HPV is a largely under researched virus which is a causal agent in 5% of all cancers.

We’re aiming to raise £5,000 each – we’ve paid all admin, course and travel costs ourselves so any money donated will go straight to Noman Campaign.

From left to right is Guy Wilson Tom Steindler, Nick Zambellas, Nick Honey (the skipper) and George Millar.

If you felt you could donate, even a small amount makes a big difference. You can find my JustGiving Page by clicking here

Extra box –

NOMAN is more than a race, it’s a call to action. HPV is the causal agent of 5% of cancers. Cancers which can be prevented by vaccinating both boys and girls against this devastating virus. NOMAN challenges participants to row the Mediterranean in order to spread the message about HPV, and to support the charity’s education and advocacy programmes to ensure that both boys and girls are protected against HPV.

“In 2013 the Barcelona-Ibiza: Row to End HPV was NOMAN’s inaugural rowing challenge and an outstanding success, raising over $1 million and attaining press on an international scale. This was the beginning of the NOMAN Mediterranean races which have continued to grow and expand, now consisting of 2 separate legs: Barcelona to Ibiza and Ibiza to Barcelona – with 12 crews taking on these races in the most recent edition. Throughout the years, our rowers have faced the blistering sun, combated fierce winds and rising sea swells, and beaten fatigue and sea sickness. All in the name of preventing 5% of cancer.”

By: Laura Hitchcock

Assistant Herdsperson Required

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Editorial team

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13 July 2021

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Assistant herdsperson required to join the team at Grange Farm Pulham Dorset.

400 Autumn block calved

Please call James Yeatman on 07970 426186

or email [email protected]

Voice of a Farmer | July 2021

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Editorial team

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13 July 2021

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After an extremely wet May, June finally settled down to a spell of some warm dry weather. We were able to finish silage making in good conditions and with all the grass silage clamps ending up being full.

Most of our arable crops look in a much better state than they did during april and may, which hopefully will lead to a good harvest. One of our crops that has struggled has been our forage maize which doesn’t like cold wet conditions. With some warm sunshine maize has an incredible ability to catch up on its growth stages .The saying is knee high by the 4^th of July , may be this year for a shorter person !

I have been watching with interest the Jeremy Clarkson’s series about his first year in farming . It was refreshing to watch showing all the good and bad things that happen on a farm. We know that 2019 was a bad year to start with floods in the autunm ,a drought in the following spring and various other disasters on the way.Much of his practical advice came from a twenty one year old lad who had been born and bred into farming who able guide Jeremy through the reality of using various bits of farming equipment. Although the financial reward may not have been there, Jeremy did admit it had been one of his most enjoyable years of his life . I wonder if there will be a second series ? I think the series will have given viewers a great incite as to what farmers go through in a course of a year.

At home we have just completed our audit from our milk buyer cooperative Arla. A Vet spent nearly a whole day looking at all our cattle checking the wellbeing of them. Luckily the audit took place on a warm sunny day with the majority of the cattle out grazing enjoying the summer’s day.Also the Vet checked our record keeping of any health issues arising and any necessary treatments that were involved. Arla are also interested in the wider aspect of the farm. The general appearance is considered along with the wellbeing of our Staff and their welfare taking into consideration their housing and the general environment they work in. Also consideration is made into how we are looking after the environment and the wildlife within .Being a mixed farm we are able create a variety of wild life habitats such as beetle banks , wildbird areas and pollen and nectar strips in fields.Generally the Vet was complimentary to what we were doing . We have also put up cow brushes so that the cows can have a good scratch if they want to !

The main reason for doing all of this is that Arla can then say to its customers that the milk has been produced to a high standard with not only the cows wellbeing taken into accout but also the general running of the farm. This standard can be challenging at times !

By: James Cossins

Love Local Trust Local Food & Drink Awards Now Open!

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Editorial team

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13 July 2021

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Ready to share your local produce with the county?! If you are a Dorset-based farmer, grower, fisherman, or food or drink producer, this year’s Love Local Trust Local Food & Drink Awards are now open for entries!

What is Love Local Trust Local?

Love Local Trust Local was founded by fifth generation farming family, the Cossins’ in Tarrant Valley. Founder Barbara Cossins is passionate that farmers are represented. The label plans to educate the consumers on how to trust food labelling, where to look, what it all really means and why shopping local matters.

Created by farmers and producers, for farmers and producers, what sets these awards apart is that they are designed purely to celebrate the work that goes into our local food production!

The Awards

The second year of the Love Local Trust Local Food & Drinks Awards features 12 categories, with a total of 18 awards for the taking! From categories such as bakery, meat, fish and suchlike, through to conservation and sustainability, and innovation and diversification there is ample chance to get recognised.

Entrants must operate from their Dorset base, sourcing any ingredients from within a 30-mile radius. The team at Love Local want to find out what sets you apart, and why your practice truly stands out from the crowd. This is a chance for Dorset food and drink producers to really shout about what you do, why you do it and how you do it!

Get Involved

The Love Local Trust Local Awards are supported by sponsors who not only champion the awards and comprise the judging panel. This is one of the most unique ways to get involved with the local food and drink producing community, tasting some of the best food and drink Dorset has to offer. Get in touch to get involved!

To support the Love Local Trust Local Food and Drink Awards 2021, you can follow along on Facebook, Instagram and Twitter, for all the latest news and updates. You can also pop on over to the Rawston Farm Butchery & Shop to purchase your tea towel or car sticker to show your support for the cause.

To enter this year’s awards, click here. The team at Love Local look forward to learning more about the best of Dorset food and drink for 2021!

A University Centre for Rural Dorset: How Dorset Teens Are Being Failed Right Now

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Laura

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12 July 2021

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For a long time, for those of us who were lucky enough to go, the first experience of university was that heady moment when you turned from your mum driving away (as she was crying), pretended not to have a moment yourself, took a deep breath and walked back into the halls of residence.

After three years flew by managing the 3 S’s of university life (Socialising, Sport, and Study – apparently one can only do two of these properly at any time?!) you emerged blinking into the light of the ‘real world’ and got a job.

Of course, many people didn’t go this route, and that’s fine. However, there is an increasing need for higher technical skills for the modern workplace that have to be supported by higher level study. Whether that requires a trip away from home, or even a formal bachelor’s degree is far less certain.

University Centre for Rural Dorset kingston maurward — Kingston Maurward’s expansion plans have just been approved, allowing it to become a University Centre for Rural Dorset

For many, the simple fact of costs of leaving home are eye-watering and a barrier to progression. This is especially true if you (as I was) are from a family where nobody had been away to university before. The whole thing seems unattainable, and this feeds into lost opportunities and lost life chances for people.

Dorset looks idyllic, but several areas have incredibly low social mobility. Higher Education progression in the Dorset unitary authority area is 6% below national average (36% vs 42% for England, 2019) and this is amplified for those from low income families (17% vs 26% for England, 2019).

Not only are we worse at getting young people qualified here, if they are poor we do even more badly.

We are, quite simply, cutting off the pipeline for those young people – and the wider economy – if we don’t do more to support the development of higher learning here.

The Sutton Trust reports that the majority of young people in the UK stay local for Higher Education, so that participation rates reflect both social status and physical access to universities.

Kingston Maurward College’s £4.5m expansion to become a University Centre for Rural Dorset has just been unanimously approved by the board.

This new University Centre for Rural Dorset, and the Rural Business Hub, will serve this specific local opportunity gap. A purpose-built site, bringing into Dorset university level study at a far greater rate and with a wider range of partners.

approved plans for University Centre for Rural Dorset kingston maurward — Kingston Maurward’s approved plans

Kingston Maurward College already offers foundation degrees, but we are now in discussions with a world-class Russell Group university as well as a suite of academics to increase the breadth of opportunity – from innovative sustainable land management, to archaeology, to heritage tourism, supporting skills and the industries in the rural county.

Alongside this will be a rural business support hub, allowing local businesses space to come together to exchange ideas, get business support, and if wished, offices within the building itself. This will allow the small businesses to accelerate their growth with support from the higher education offering, s well as having a space to work and meet clients.

The vision and strategic case is compelling, and I am hugely excited by the prospects for our rural young people; this is just the start.

Luke Rake

Principal

Kingston Maurward College

Mexican Food Truck Needs You!

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Editorial team

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12 July 2021

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We are looking for an individual to help run our trendy food truck.

A passion for mexican food required!

Possibility to run your own unit in the future.

Contact us on: email [email protected]

or call us on: 07506 281 575

Where to Get the Best Ice Cream in the Blackmore Vale

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Editorial team

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12 July 2021

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There’s nothing like a refreshing ice cream on a hot summer day (or at any time of the year for that matter). Across the Blackmore Vale there are innovative ways of making the most of local dairies to churn ice cream and create some of the tastiest products around. We naturally had to investigate further.

Several villages and towns across North Dorset have had a visit from Child Okeford based Arctic Cow with its distinctive bright blue truck. If you haven’t chosen your favourite flavours and watched the ice cream being freshly rolled by now, you’re in for a treat. Mother and daughter Marlene Ottewill and Nicola Baker run the business which has diversified during the pandemic. Nicola explained: “We used to go to all the festivals but with the lockdown all that stopped. It took us a while to think out of the box and then we got an invitation to operate from a farm shop and at Town Meadows in Gillingham. The word spread and now we have a rotation to villages and other attractions in North Dorset. It really gave families something different to do in the lockdown.”

The range of flavours is mind boggling and part of the fun is choosing and watching your ice cream being created. Nicola says there is no one standout flavour but they do a lot of strawberry, Nutella, and Oreo.

Milk vending machines have sprung up all over Dorset in the lockdown and sell a range of products. Ice cream is made on the farm at Madjeston Milk Station from their own dairy herd milk. You can buy a tub while being watched by one or two of the doe-eyed Ayrshire herd and if you can’t wait until you get home there are benches outside. With zero food miles and a range of flavours, there’s no excuse. I’d recommend the chocolate honeycomb or rum and raisin- well all of them actually.

Until I visited an ice cream parlour in Sherborne, I had no idea there was a difference between gelato and standard ice cream. Ecco Gelato Owner, Phillipa Tarling explained:“Gelato is churned slower than ice cream so it is denser and softer. It is made using more milk so has less fat content than ice cream. Gelato is served warmer than ice cream at -12c.”

The bright pastel coloured parlour instantly makes you feel as though you are on holiday and there’s a second one recently opened in Shaftesbury. All the gelato is made on the premises and they even do a product for dogs from rice milk. As expected, there’s a range of flavours to dip into from mango to Jaffa and sea buckthorn.

If you feel like a treat this summer, do check out the locally made ice cream and gelato in the Blackmore Vale. You will support local businesses and the dairy industry -and reduce your food miles.

Rachael Rowe