may 3 - 9 | 2017
regional extra >>> 25,000 readers every week
north east
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circulating in wangaratta, myrtleford, bright, mt beauty, beechworth, yackandandah, rutherglen, chiltern and districts
Work behind the wine By KYLIE WILSON
WINE TALENT:
Cate Looney’s winemaking expertise was recognised recently with an award from retailer Vintage Cellars. PHOTO: Kylie Wilson
GARDENING WITH
DEBBI
RSPCA
MOVIE
WITH
A DOG’S
TELLER
PURPOSE
WINE TALK WITH
ANITA
FOR longer than she cares to remember, Wangaratta’s Cate Looney has felt drawn to the process of creating wine. Taking the first steps in her career by studying wine science at Charles Sturt University’s Wagga Wagga campus in the late 1990s, she became part of the Brown Brothers’ Milawa team as a winemaker in late 2005. Since then, Cate has worked her way up to a position as a senior winemaker. “Wine interests me, it’s so diverse,” she said of her passion for the industry. “It’s so seasonal, and you’re not doing the same job every day. “You don’t get bored, or in a rut.” While she has won a number of wine show medals and trophies over the years, she was recently honoured for making the Brown Brothers Patricia Pinot Chardonnay Brut, which took out the title of Best Sparkling in retailer Vintage Cellars’ Best Of awards. The awards, now in their seventh year, celebrate excellence and innovation in winemaking, brewing and distilling. Cate said it was the first time one of her wines had won a “best of ” category. “It is always a thrill to be recognised for the work and effort of making wine so the Best Sparkling Award is great, and once vintage season is over, we will celebrate this win with the cellar team,” she said. “Winning this award vindicates all the hard work we put in as a team and the very demanding process we go through before a wine can be labelled ‘Patricia’.” When it comes to creating wine, Cate said that attention to detail, as well as plenty of patience, is key. “Pay careful attention to each step along the process,” she said. continued page |
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may 3 - 9 | 2017
MONEY MATTERS
GARDEN HINTS
A bit about hedges HAVE A LOOK: The ASIC unclaimed money search website - https://www.moneysmart.gov.au/
You could have a share in $1.1 billion of unclaimed money THE Australian Securities and Investments Commission (ASIC) is urging Australians to do a quick and free search on ASIC’s MoneySmart website to see if a share of $1.1 billion of unclaimed money is theirs. “There are more than a million records of unclaimed money from dormant bank accounts, life insurance, shares and other investments waiting to be claimed and we’re keen to reunite people with their money,� said Peter Kell, ASIC’s deputy chairman. “Unclaimed money is transferred to the Commonwealth after it’s been unclaimed usually for seven years. “The unclaimed money managed by ASIC is always claimable by the rightful owner with no time limit on claims. “In 2016, over $87m was paid out to more than 16,000 people,� Mr Kell said.
“It’s free, quick and easy to use ASIC’s MoneySmart website to search for your name or family and friends, just visit moneysmart.gov.au,� said Mr Kell. There are vastly different amounts of forgotten money waiting to be claimed ranging from a few dollars to over a million. People may find they have unclaimed money if they: - have moved house without letting the bank or the institution know; - have not made a transaction on their cheque or savings account for seven years; - stopped making payments on a life insurance policy; - have noticed that regular dividend or interest cheques have stopped coming; or
- were an executor of a deceased estate. Once a person has found unclaimed money using ASIC’s MoneySmart online search, they need to contact the relevant bank or other financial institution where the money is held if the money is listed as ‘banking’ or ‘life insurance’. The institution will assess and lodge a claim with ASIC. ASIC aims to process claims within 28 days of receiving all necessary claim documentation and release the funds back to the institution. “If you find you have unclaimed money, ASIC’s MoneySmart website offers free and impartial financial guidance and online tools to help you use it wisely and make the most of your money,� said Mr Kell.
HEDGES have long played an important part in garden design. They can be formal and clipped hard, semi-formal, or informal and left to grow naturally. Tall hedges can be used to screen a garden and provide windbreaks while lower growing hedges can be used as borders and edging, or to divide a garden, creating garden rooms. Topiary hedges are clipped into various shapes adding artistic interest to a garden. Flowering hedges add colour and scent while native hedges attract wildlife into a garden. Hedges are a popular garden element and once established are relatively easy to keep looking good with a trim and a feed a few times throughout the year. Hedges are generally pruned and fertilised three times a year; in early spring, when the plants are shooting new growth, at the beginning of summer to maintain shape and then again in autumn to shape and prepare for the colder winter months. Autumn is a good time to plant a new hedge, giving the plants plenty of time to establish before spring. The most popular and hardy plants suitable for hedging include; the native Lilly Pilly,
WITH DEBBI GIBSON, HORTICULTURALIST
which grows in a wide range of conditions, Photinia, known for its brilliant red foliage, Viburnum, Pittosporum species, which are available in varying heights and forms, and of course Buxus, better known as Box. Flowering hedging plants include Gardenia and Murraya which have sweetly scented flowers during spring. Sasanqua Camellias make wonderful hedges with their beautiful flowers, while Callistemon, have a gorgeous display of bottlebrush flowers throughout spring and into summer. They can be pruned after flowering finishes and left to grow as a more informal hedge. Climbing roses bring an old world charm to any garden with an array of colours and scents. Hedges add style and impact to any garden and once established only need a tidy up trim to look attractive, neat and healthy all year round. Happy gardening.
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may 3 - 9 | 2017
VETS CORNER
FEATURE STORY
from page |
1
What’s that lump? DOGS of all ages can develop various types of lumps on their bodies. Often as they get older they are more likely to grow some form of unusual lump. Lumps can vary in their severity from benign (nonharmful) to malignant (very dangerous, possibly fatal cancers). However, it is also worth noting that non harmful lumps can cause problems if they are in a location that affects body function. For example benign lumps on the eyelids are inherently non harmful, but because they can lift the eyelid away from the eye’s surface they can actually cause dryness and redness in the eye, which becomes harmful to the dog. It is a good idea to have any new lump assessed by your veterinarian, especially if it seems to be growing rapidly or is bleeding and ulcerated.
strategy as early removal is always faster, easier, cheaper and carries a better prognosis than trying to remove a large malignant lump at a late stage in the disease process. So the bottom line is that if your dog has a lump that hasn’t been checked it would be best to make them an appointment for an assessment and a general health check while they are there. Tim Craig BVSc, Veterinarian
From the veterinarian’s point of view the safest thing to do with most lumps is to remove them and send them for anaylsis at the laboratory. However, we have to take into account the dog’s age, health and the likelihood that the lump is going to do the dog harm. There are some simple biopsy techniques, like a needle biopsy, that can be used to try and get more information about the type of lump to help with the decision making process. Veterinarians regularly perform this procedure and are quite good at diagnosing many types of lumps. If there is a more unusual appearance under the microscope they may enlist the opinion of a veterinary pathologist to help with the diagnosis. Acting sooner rather than later with lumps is the best
WINNING: The Brown Brothers Patricia Pinot Chardonnay Brut, which took out the title of Best Sparkling in the Vintage Cellars’ Best Of Awards 2017.
“Every vintage is different, so you need to work with those changes.” Cate explained that winemaking was a constant effort to strike a balance between science and art, adding that while there is chemistry involved, all good winemakers need to rely on their own “gut feel” to ensure the wine tastes as it should. She said a love of creativity also fuelled her desire to be a winemaker. “It was the desire to make something,” Cate said. “It just happens that wine became my thing. “I love to cook, but I’m not sure I would make a living out of it, when I
PETS CORNER THIS week’s pet of the week at Wangaratta RSPCA is Teller, a desexed male, domestic shorthair cat who is tabby and white and aged five months. To see more animals up for adoption at the Wangaratta RSPCA, visit the shelter in Connell Street or phone (03) 5722 2874.
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taste some amazing creations chefs have come up with.” Cate said that creating sparkling wine was her specialty, and she loved being able to lend “a level of complexity” to what she was making, especially when she was able to age a wine “on lees”. “Sparkling wine is definitely one of my favourites, and I love to drink it,” she said. But she said that in the end, winemaking is still a team effort, and praised the hard work of her colleagues. “It does take a whole team of us to get it to the consumer,” Cate said.
WANGARATTA REGIONAL STUDY CENTRE
Built for Living
Concept to Completion # New Bathrooms Alfresco Areas # New Homes New Kitchens
ATTENTION TO DETAIL: Cate Looney at work in The Kindergarten development facility at Brown Brothers’ Milawa vineyard.
Making an impact on our region. Helping the community prosper by: building aspirations
Extensions Renovations
Building Design and Permits MBAV40371 RBP-DBU12881
supporting online learning creating training and education pathways delivering short courses building industry capacity.
Call Andrew on 0418 597 246 info@hollowaybuilding.com.au
hollowaybuilding.com.au k131d00485-v2/4116
1800 334 733 csu.edu.au/about/locations/wangaratta
may 3 - 9 | 2017
CATCH OF THE WEEK
FISHING FOCUS
Name:
Kaine McIntosh, Sydney
Catch:
Rainbow trout
Size
24cm
Bait:
Worms
Location:
TARGET SPECIES: A small stream brown trout caught last week in a tributary of the King River on a Strike Tiger nymph soft plastic in ‘orange spawn’ colour. Bright orange is the perfect colour for this time of the year.
Tips for autumn trout fishing AUTUMN can be a great time of the year to go trout fishing in North East Victoria’s creeks and rivers. At the moment the larger, mature trout are making their way upstream to spawn later in May and throughout June, and their behaviour changes. Here are a few tips to help you catch more trout in the next few weeks. Do not overlook popular fishing spots Do not make the assumption that an area has been “flogged” due to being easily accessible. This time of the year, the larger, more wary trout are swimming up out of their hard to get to locations and passing through
BY ROB ALEXANDER, WANGARATTA
the more easily accessible spots. Use fluorescent coloured lures Small bright orange Super Vibrax bladed spinners, rooster tail spinners in ‘fire tiger’ colour and Strike Tiger soft plastics in ‘orange spawn’ colour all work well at this time of the year. This is possible because trout feed on the eggs of other trout, and although the trout have not started spawning yet, the shorter days and cooling water trigger the trouts’ instincts to look for
eggs, just like high dirty water triggers the trout instincts to look for worms. Use large skinny minnows The larger trout can become quite aggressive at this time of the year as they start courting females in preparation for spawning. By putting a larger, more intrusive minnow in front of an aggressive trout, you are more likely to trigger an aggressive strike. In other words, the bigger trout wants to give the smaller trout a good old fashioned hiding, rather than seeing it as a source of Vitamin T in its diet. Fly fishermen could try fishing with glow bug flies, which are a small orange ball designed to replicate a trout or salmon egg.
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LAST ISSUE’S SOLUTION
Winter
SENIOR & LUNCH SPECIALS AVAILABLE EVERYDAY
HAPPY HOUR
In the Ovens River at Harrietville, while visiting his grandparents.
Publishing Date Wednesday 31st May 2017 If you and your business supply retail or commercial goods and services to this market place, then this is the publication for you! These award winning quarterly supplements reach over 25,000 readers. Appearing in: OYf_YjYllY ;`jgfa[d] Eqjld]^gj\ lae]k 9dhaf] GZk]jn]j Gn]fk Yf\ EmjjYq 9\n]jlak]j
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may 3 - 9 | 2017
ENTERTAINMENT
YOUR HEALTH MOVIE
A Dog’s Purpose (PG) A DOG looks to discover his purpose in life over the course of several lifetimes and owners.
DVD
La La Land (M) IN this modern take on the Hollywood musical, Sebastian (Ryan Gosling) and Mia (Emma Stone) are drawn together by their common desire to do what they love. But as success mounts they are faced with decisions that begin to fray the fragile fabric of their love affair, and the dreams they worked so hard to maintain in each other threaten to rip them apart.
CD
The Weather by Pond THE Weather sees the band hone their pop songcraft, if forever with a wryly-subversive twist. The album offers, amongst other things, the bands’ barometric reading of the current geopolitical situation and reflects, both lyrically and musically, some of the confusing moral dilemmas faced around the globe.
BOOK
Congo Dawn by Katherine Scholes MELBOURNE secretary Anna Emerson’s life is turned upside down when a stranger hands her a plane ticket to the Congo. The newly independent country is in turmoil, Simba rebels are on the move – but the invitation holds a precious clue to the whereabouts of her estranged father. Published by Penguin Australia
Are you a Kindergarten, School, College, University, or other educational body and want to be part of our educational features?
Is it coffee time? DISCLAIMER: I drink coffee! Yes, I am a naturopath and I drink coffee! I am also a relatively new mum and a business owner (two of the key requirements for coffee consumption!) but, before I was any of these, I loved my coffee dates. I always have a little internal giggle when doing diet reviews with patients and we get to the inevitable question of “do you drink coffee?” followed by “spill the beans (ha!), how many do you really have a day?”. Because everyone gets this little guilty, caught out look on their face and without giving me a direct answer, they say “I know I shouldn’t have it … but….” And my patients are all pleasantly surprised by my response. Which is, “I don’t mind if you keep drinking it, it’s the dose that’s the issue not the coffee!” We then spend a few moments looking at the effects of caffeine and the appropriate quantities (everyone has different upper limit for this delicious brew and this limit changes for each person depending on their circumstances at any particular point in time).
BY NATUROPATHS SOPHIE LORBACK AND BELINDA MCPHERSON (BHSCI. NATUROPATHY)
PICK ME UP: Keeping your caffeine consumption in check can help you maintain your health. We then set the three golden rules about when not to consume it. 1. Not when you’re tired Not even the morning after a bad sleep. And definitely not after 12pm. With a half-life of six hours in the average person, caffeine has the potential to hang around and wreak havoc for a long time. 2. Not when you’re stressed Because your stress response has already ideally given you the appropriate medicinal shot of cortisol to resolve the stress, by adding in a double shot latte, you’re just going to over-rev with no additional benefit.
3. Not when you’re hungry An empty stomach fast tracks caffeine absorption, peaking in 45 minutes. It’s an awful slippery slope to a big crash and further cravings! What’s that you’re saying? That the top two rules are the most common situations when you might reach for it? I know! But this brings out the very worst in coffee and the very worst in us! Never fear, there are tools aplenty to curb caffeine addiction, withdrawal effects and even recharge your energy levels so you can still have a cup or two a day. Hoorah!
D C D E N TA L C L I N I C I S D E L I G H T E D TO A N N O U N C E T H AT SARAH BEKKER WILL BE J O I N I N G O U R T E A M F R O M M AY 2 0 1 7 . Sarah is a highly regarded, qualified Hygienist and is now taking bookings.
We have coming up:
Wednesday 17th May
Ms. Sarah Bekker - Dental Hygienist Dr. Carolyn Chong BDSc Melb Dr. David Lin BDSc Melb - Principal Dentist Dr Martin Horwood BDS Adel
National Education Week This years theme is Healthy Mind, Healthy Body All advertisements include editorial and photo opportunities.
For more information contact your local account manager:
Laura Biglin | (03) 5723 0131 lbiglin@nemedia.com.au
What we provide: Hjgna\af_ oa\] jYf_] g^ _]f]jYd \]flYd lj]Yle]fl Gof]\ Yf\ gh]jYl]\ Zq ]klYZdak`]\ dg[Yd <]flaklk Fgo lYcaf_ Zggcaf_k
44 Cusack Street WANGARATTA Tel: 5721 4204 e: info@dcdentalclinic.com.au
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may 3 - 9 | 2017
WINE TALK
IN MY KITCHEN
Pizzini Wines
2016 Riesling Around $18
WITH ANITA McPHERSON The wine is a light, golden colour and gentle aromas of creamy apple and fresh honeysuckle. The flavour has a little apple and melon, complemented with presence of lime and a pleasantly dry finish. It’s delicious when not over-chilled and married well to both the salty pork and the nutty texture of the swanky salad. I think this just might just be the beginning of a long and fruitful relationship. Taste the full range at the cellar door in Whitfield or go to www.pizzini.com.au.
WITH WWW.EGGS.ORG.AU
Chocolate souffle omelette with berries and yoghurt
THIS DAY IN HISTORY
Bright Shire offices open, 1985 ON May 3, 1985, there was a vice regal opening for the new Bright Shire offices, rebuilt after a series of fires.
THIS sweet recipe from Australian Eggs would make an ideal Mother’s Day treat. For more recipes like this, see www.eggs.org.au Method Preheat oven to 1800C. Place egg yolks, sugar, vanilla and cocoa into a bowl and combine with a wooden spoon. Place egg white into a clean bowl and whisk until semi soft using an electric whisk. Gradually add the sugar to the egg whites while whisking until mixture forms peaks. Gently fold the egg whites into the egg yolk mixture. Place a non-stick ovenproof fry pan onto the stove top, add margarine and heat. Add omelette mixture and gently
cook for 2-3 minute. Place in the oven until just cooked. Place berries and yoghurt in the centre, fold and serve immediately.
> 4 egg yolks > 8 tsp castor sugar > 2 tsp vanilla essence > 2 tbsp cocoa powder > 8 egg whites > 6 tbsp castor sugar > 20gm polyunsaturated margarine > 2 cups berries (raspberries, strawberries, blueberries) > 1 cup low fat yoghur t (vanilla)
Gapsted Wines
INGREDIENTS
IT was a thrill to gently pluck my first, home grown apple straight from the tree. While it was the first of only four apples produced this year from what looks more like a gangly shrub than a tree, good things take time and we’re off to a promising start. The first apple had a pink blush and healthy crunch and I finished it there and then in garden, but the second apple was brought inside, chopped up and turned into a classic Waldorf salad. The combination of ingredients is one which truly enhances each of the individual elements, the sweet fruit marrying well with the richness of mayo, the nutty walnut and the savoury bite of celery. A grilled pork chop rounded out the meal while a bottle of Pizzini Riesling added style.
2017
Treat Mum to Mother’s Day Lunch Sunday May 14th, 12-3pm
Glass of sparkling on arrival 3 course menu perfectly matched with 3 premium wines
$75
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Bookings Essential
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A Harvest Feast Dinner with Stefano Manfredi - Friday 19th May 4 course meal designed & prepared by Stefano Manfredi
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It’s time to start thinking about traditional salami making! Covering a range of home salami making related businesses from retail to commercial. We will cover all aspects of salami making from the beginning to the end product. This new yearly supplement will be read by an estimated 25,000 people across North East Victoria - covering three local shires. Your market place. Make sure your part of it! Booking Deadline : Tuesday, May 9
For more information call Laura Biglin P: (03) 5723 0131 E: lbiglin@nemedia.com.au
THE ALPINE
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7
may 3 - 9 | 2017
NorthEast JOBS
Circulating in Wangaratta, Myrtleford, Bright, Mt Beauty, Beechworth, Yackandandah, Rutherglen, Chiltern and districts
To place an ad, phone 5723 0101 or email classifieds@nemedia.com.au
Reskilling for the “fourth industrial revolution� A s the fourth industrial revolution beckons, a new generation of workplace robots has led to an increase in demand for IT professionals or ‘robot creators’ with niche skills and qualifications, says recruiting experts Hays. According to Hays, while we may not know the full extent of what the fourth industrial revolution could involve, one thing that is known for certain is that the impact on IT infrastructure and departments will be huge and will require the support of niche IT experts. These may include: s 2OBOT PROGRAMMERS n )T IS the role of a robot programmer to create tailored code to enable the machine to execute its tasks efficiently and effectively. As well as a relevant degree and extensive training, robot programmers require people skills to liaise with clients so they can customise each machine to perform its desired function. s 2OBOTICS ENGINEERS n 2OBOTICS ENGINEERS COMBINE skills from a range of
engineering disciplines in order to design, build and maintain complex robotic machines. They are typically qualified to degree level in either electrical, manufacturing, industrial, electronic or mechanical engineering. s 3ENIOR ENGINEERS n Educated to at least degree level, and those at the cutting edge are likely to have specialist postgraduate qualifications in cybernetics and systems science research. s -ACHINE LEARNING ENGINEERS n 4HIS ROLE FOCUSES ON ENABLING computer technology to acquire intelligence in addition to that contained within its PROGRAMMING 2EQUIRING SKILLS beyond traditional computer science and programming, machine learning engineers need a solid understanding of probability and statistics as well as data modelling and evaluation. s 6ARIOUS TECHNICIANS n A multitude of technicians provide support and specialist expertise typically
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CLEANING POSITION Myrtleford Monday and Thursday, 2.5hrs per day, 7.30am start, $24.20 per hour (GST inclusive). Ph 0403 679 465.
gained through hands-on apprenticeship schemes and classroom instruction. (AYS #)/ 3TEVE 7ESTON says that organisations need to prepare by ensuring their IT infrastructure is fit for purpose and they have the necessary skills at their disposal. “It’s important to realise that while automation is here to stay, it won’t happen overnight,� he says. “Even so, we mustn’t rest on our laurels. “These new technologies will demand different skills from our IT teams and create new jobs.� He goes on to point out that roles and sectors which have traditionally not featured any automation are now seeing robotics become part of the process, ranging from fruit picking to health care. One area where Hays expects to see many big changes over the next decade is the automotive industry, as selfdriving cars are introduced and new technology is incorporated into vehicles.
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north east
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Career Opportunity Full time 38 hours per week
The Wangaratta Chronicle is currently seeking expressions of interest from enthusiastic and motivated candidates to join the team as a cadet journalist. The cadetship is three years, including course study by correspondence from Deakin University, and is subject to the Country Press Australia national award. Recent university graduates in journalism/communications, who have genuine interest in living and working as a journalist in Wangaratta, may also apply and be considered for a one year cadetship.
Phoneyouradvert 03 5723 0101
Candidates must hold a valid driver’s licence and be available to work flexible hours.
Terry Harding Regional Manager North East Media tharding@nemedia.com.au
W A N G A R A T T A
PROJECT OFFICER Transform concepts into valued community assets. Temporary position.
Apply now at: www.alpineshire.vic.gov.au/employment
is seeking SENIOR SUPERVISOR
You will need to be well organised, able to work to deadlines, and have strong attention to detail. Social media skills in the use of Facebook, Twitter and web uploading, together with photography, would be an advantage.
Applications, including covering letter and resume, should be forwarded to:
We are searching for a budding writer who has the skills, passion and determination to be a journalist of the future.
HOSPITALITY/RETAIL STAFF Bright Brewery is seeking an experienced ĂŜĚ ĞŜƚŚƾĆ?Ĺ?Ä‚Ć?Ć&#x;Ä? ŚŽĆ?ƉĹ?ƚĂůĹ?ƚLJ ĂƊĞŜĚĂŜƚ ƚŽ ŚĞůƉ ůĞĂĚ Ĺ˝ĆľĆŒ ĆŒÄžÇ ÄžĆŒÇ‡ Ĺ˝Ĺ˝ĆŒ ƚĞĂž ĂŜĚ ĞŜĆ?ĆľĆŒÄž Ä?ĆľĆ?ĆšĹ˝ĹľÄžĆŒĆ? Ä‚ĹŻÇ Ä‚Ç‡Ć? ŚĂǀĞ Ä‚ ƉŽĆ?Ĺ?Ć&#x;ǀĞ ÄžÇ†Ć‰ÄžĆŒĹ?ĞŜÄ?Äž Ç ĹšÄžĹś Ç€Ĺ?Ć?Ĺ?Ć&#x;ĹśĹ? Ĺ˝ĆľĆŒ Ç€ÄžĹśĆľÄžÍ˜ <ĞLJ ĆŒÄžĆ?ƉŽŜĆ?Ĺ?Ä?Ĺ?ĹŻĹ?Ć&#x;ÄžĆ? Ĺ?ĹśÄ?ůƾĚĞ Ć‰ĆŒĹ˝Ç€Ĺ?ÄšĹ?ĹśĹ? ĹŻÄžÄ‚ÄšÄžĆŒĆ?ĹšĹ?Ɖ ƚŽ ƚŚĞ ĆŒÄžÇ ÄžĆŒÇ‡ Ĺ˝Ĺ˝ĆŒ ƚĞĂž͕ Ć?Ğƚ ĂŜĚ žŽŜĹ?ĆšĹ˝ĆŒ ƋƾĂůĹ?ƚLJ ĂŜĚ Ć?ÄžĆŒÇ€Ĺ?Ä?Äž Ć?ĆšÄ‚ĹśÄšÄ‚ĆŒÄšĆ?Í• Ć‰ĆŒĹ˝Ç€Ĺ?ĚĞ ĞdžÄ?ĞůůĞŜƚ ĂŜĚ ĞĸÄ?Ĺ?ĞŜƚ Ä?ĆľĆ?ĆšĹ˝ĹľÄžĆŒ Ć?ÄžĆŒÇ€Ĺ?Ä?Ğ͕ ĆšĆŒÄ‚Ĺ?Ĺś ŊƾŜĹ?Ĺ˝ĆŒ Ć?ƚĂč ĂŜĚ ĞŜĆ?ĆľĆŒÄž Ć?žŽŽƚŚ ĚĂĹ?ůLJ Ĺ˝Ć‰ÄžĆŒÄ‚Ć&#x;ŽŜĆ? ŽĨ ƚŚĞ Ä?Ä‚ĆŒÍ˜ Ä‚Ć?ƾĂů ƉŽĆ?Ĺ?Ć&#x;ŽŜ Ĺ?ŜǀŽůǀĹ?ĹśĹ? ĞǀĞŜĹ?ĹśĹ?Í• Ç ÄžÄžĹŹÄžĹśÄš ĂŜĚ ƉƾÄ?ĹŻĹ?Ä? ŚŽůĹ?ĚĂLJ ĹšĹ˝ĆľĆŒĆ?͘ sĹ?ÄžÇ ĆšĹšÄž Ĩƾůů ĹŠĹ˝Ä? ĆŒÄžĆ‹ĆľĹ?ĆŒÄžĹľÄžĹśĆšĆ? Ăƚ͗ Ç Ç Ç Í˜Ä?ĆŒĹ?Ĺ?ŚƚÄ?ĆŒÄžÇ ÄžĆŒÇ‡Í˜Ä?Ĺ˝ĹľÍ˜Ä‚ĆľÍŹĆ?ĞŜĹ?Ĺ˝ĆŒÍ˛Ć?ĆľĆ‰ÄžĆŒÇ€Ĺ?Ć?Ĺ˝ĆŒ ƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜĆ? Ç Ĺ?ƚŚ Ä?Ĺ˝Ç€ÄžĆŒ ĹŻÄžĆŠÄžĆŒ ĂŜĚ ĆŒÄžĆ?ƾžĞ ƚŽ͗ enjoywork@brightbrewery.com.au
Candidates must have excellent verbal and written English, sound computer skills, solid general knowledge, a genuine interest in the local community, and an ability to build rapport and networks quickly.
The Chronicle is an award winning triweekly newspaper published by North East Media, a leading independent family-owned media group.
The successful candidate will be expected to write clear, concise and interesting news, sport and feature stories for the Wangaratta Chronicle and its associated digital and social media platforms.
Beechworth Pantry
„ WÄžĆŒĹľÄ‚ĹśÄžĹśĆšÍ• &ƾůůͲĆ&#x;žĞ ĆŒĹ˝ĹŻÄž „ Ψϳϯ͕ϯϏϯ Ͳ ΨϴϏ͕ϏϲϏ Ć‰Í˜Ä‚Í˜
&Ĺ˝ĆŒ ĹľĹ˝ĆŒÄž Ĺ?ĹśÄ¨Ĺ˝ĆŒĹľÄ‚Ć&#x;ŽŜ Ç€Ĺ?Ć?Ĺ?Ćš Ç Ç Ç Í˜Ĺ?ŜĚĹ?Ĺ?Ĺ˝Ć?ĹšĹ?ĆŒÄžÍ˜Ç€Ĺ?Ä?͘Ĺ?Ĺ˝Ç€Í˜Ä‚ĆľÍŹĹŠĹ˝Ä?Ć?
Cadet Journalist
Plus innovative workplace, stunning location, attractive employment conditions.
ĞǀĞůŽƉžĞŜƚ ĂŜĚ WůĂŜƚ ĹśĹ?Ĺ?ĹśÄžÄžĆŒ
ƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜĆ? Ä¨Ĺ˝ĆŒ Ä?ŽƚŚ ƉŽĆ?Ĺ?Ć&#x;ŽŜĆ? Ä?ĹŻĹ˝Ć?Äž ϰƉž͕ tĞĚŜĞĆ?ĚĂLJ ĎĎŹ DĂLJ ĎŽĎŹĎĎł
www.northeastjobs.com.au
TWO POSITIONS AVAILABLE Casual position working approximately 3-4 days per week Would suit a Gap Year Student Junior Position for weekends/school holidays Both positions will include some weekend work No split or evening shifts Award wages To ďŹ nd out more about these positions, come in and talk to either Ian or Robyn. To apply, send your application and resume to Ian & Robyn Fetherstonhaugh info@beechworthpantry.com.au Phone: (03) 5728 2456
Emailyouradvert
classifieds@nemedia.com.au
SEEKING EXPERIENCED QUALIFIED CHEF Bright Brewery is seeking an experienced Chef to join our kitchen team. Help create delicious food with a craft brewery twist that will make our full flavoured beers really sing. The role requires a team player and potential leader who loves working with fresh local produce and has creative flair. &ƾůů Ć&#x;žĞ ƉŽĆ?Ĺ?Ć&#x;Ĺ˝ĹśÍ˜ View the full job requirements at: www.brightbrewery.com/chef-wanted ƉƉůĹ?Ä?Ä‚Ć&#x;ŽŜĆ? ƚŽ͗ enjoywork@brightbrewery.com.au FĹ˝ĆŒ ĹľĹ˝ĆŒÄž Ĺ?ĹśÄ¨Ĺ˝ĆŒĹľÄ‚Ć&#x;ŽŜ͕ ƉůĞĂĆ?Äž Ä?ŽŜƚĂÄ?ƚ͗ ŽƾĹ? Ä‚ÄšĆŒĹ˝Ä?ĹŹÍ• ,ĞĂĚ ŚĞĨ (03) 5755 1346
Important Notice
Discrimination in Advertising is Unlawful The Victorian Equal Opportunity Act 2010 makes it unlawful for an advertiser to show any intention to discriminate on the basis of sex, pregnancy, race, age, marital status, political or religious belief or activity, industrial activity, parental or career status, physical features, disability, lawful sexual activity/ sexual orientation, HIV/AIDS status or on the basis of being associated with a person with one of the above characteristics, unless covered by an exception or granted an exception under the Act. As we could be legally liable if we print an unlawful advertisement we will not accept advertisements that appear to break the law. For more information about discrimination in advertising, contact your legal advisor, the Equal Opportunities Commission on 1800 134 142.
may 3 - 9 | 2017
TECH AND SCIENCE
Who wants to be a human icy-pole? WITH CHRIS FEBVRE, NEM CREATIVE DESIGNER cfebvre@nemedia.com.au
IF the idea of being frozen to the point where your metabolism is slowed to a crawl, being intravenously supplied with supplements and sedatives, and also being administered electric shocks (all for several months) sounds like a barrel of fun, then cryogenic sleep could be for you. Okay, when it’s spelled out, it doesn’t sound all that appealing, but that hasn’t prevented aerospace engineering company SpaceWorks Enterprises from developing the technology, and for good reason too. Just like the 1979 film ‘Alien’ starring Sigourney Weaver, and the more recent film ‘Passengers’, SpaceWorks is developing cryogenic sleep technology for the long-term goal of interplanetary travel. So why, exactly, do we need to be frozen to travel to other planets? There are a number of issues that arise when it comes to space travel that cryogenic sleep could help to alleviate. Firstly, there’s the problem of food and water. It takes roughly nine months for our current-tech spacecraft to travel to Mars. So a spacecraft with human passengers who are awake would require nine months’ worth of food and water just to arrive on the planet’s surface. Being intravenously fed while our metabolism is slowed in
DEEP FREEZE: Inspired by bears, Hippocrates, and of course, science fiction, Spaceworks is researching cryogenic sleep technology for the purpose of long-term space travel. cryogenic sleep reduces those sustenance requirements to a fraction of what they would otherwise be. Secondly, there’s the problem of space in the spacecraft. An unconscious body doesn’t need to move around, leaving more room in the spacecraft for all the essential apparatus required when the spacecraft lands. Thirdly, there’s the problem of cabin-fever. Being awake in an enclosed space for a prolonged period of time is very traumatic for people under the best of circumstances.
Being bottled up with other people in cramped conditions while rocketing through the cold, dark vacuum of space in a vessel that - if breached - will certainly result in instant death would probably cause most people at least mild perturbation. But if you’re asleep for the entire journey, dreaming about sunny beaches and fluffy unicorns then there’s no worries, right? Interestingly, the inspiration for SpaceWorks research comes from both naturally occurring examples of hibernation and the endeavours of ancient medical science.
The state of torpor is the state in which bears enter into to survive long winters. Bears enter a sleep state, lowering their metabolism and surviving off stores of fat. “The nearest equivalent to hibernation currently experienced by humans is a medical condition called therapeutic hypothermia,� SpaceWorks researcher Doug Talk said. Therapeutic hypothermia is used to treat cardiac arrest, among other conditions, and reduces body temperature by about 10 degrees through methods ranging from
ice packs and cooling blankets to catheters. And therapeutic hypothermia itself was first developed by Hippocrates, the father of modern medicine, when he packed ice and snow into soldiers’ wounds around the year 400 BC. Currently, the longest anyone has remained in hibernation (or torpor) is 14 days, so the technology for fully-fledged cryogenic sleep for the purpose of space travel is quite a way off yet. That said, the line between science fiction and science seems to get blurrier everyday, no?
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VAN GOGH & THE SEASONS
j/31d25097-v21/1417