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CAREER CHALLENGE AFTER 50

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HOSTING A DINNER PARTY

READY READY, STEADY STEADY, PUSH

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october/November 2013 ❉ Issue 20

CHILDREN AND ANIMAL SAFETY

DENISE CALNAN REPORTS ON THE RULES TO BE RESPECTED WHEN VISITING ZOOS AND PET FARMS.

THE GREAT OUTDOORS

THE TEMPERATURES MAY BE DROPPING BUT THERE IS NO EXCUSE NOT TO WRAP UP WARM AND GET OUT AND ABOUT.

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A DAY IN THE LIFE

COLLEGE STUDENT CHLOE O’ FLYNN OUTLINES A TYPICAL DAY IN HER SHOES.

gRanD DeSIgnS Philip Treacy and his path to success

PLUS COLOURING PUZZLES COMPETITIONS WORD OF MOUTH


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bitious ative talent but many am Ireland is a nation of cre skills before vel abroad to hone their designers have had to tra designers cess. We speak to three suc al on ati ern int an ng becomi succeed and just what it takes to about their rise to the top the winter of fashion. Meanwhile as in the competitive world u could ting in all weekend, but yo sets in, it doesn’t mean sit bike rides out and about on hikes, set a challenge of getting The Great Simon Walker’s guide to and weekend walks with d to host er hand, you always wante Outdoors. If, on the oth e from stress involved, take advic a dinner party but fear the urse meal about serving a three co go to w ho on mp Ke ni Domi ive. And for the time your guests arr without being frazzled by autumn, jor challenge not just for ma a nt wa lly rea o wh those answer as up a business may be the but for life, then setting too late to outlines why it is never mind coach Denis Coen become an entrepreneur.

Karen C reedr ediTo

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inside October/November 2013 6. The Rise Of Irish Designers

With Irish fashion designers storming the international scene, TWR speaks to three success stories about the clientele queuing for their creations.

10 Children And Animal Safety

From zoos to pet farms, certain rules need to be applied and respected when putting children in these environments as Denise Calnan reports.

14 Weekend Break

As the cold weather creeps in, planning a weekend or mid-week break is the perfect way to beat the winter blues writes Corinna Ray.

16 Big Business After 50

You’re never too old to set up a business according to Denis Coen, a mind coach who believes a positive attitude is an essential ingredient for success.

20 The Perfect Dinner Party

Celebrity chef Domini Kemp outlines the preparation to host a dinner for your friends that won’t leave you frazzled.

22 Ready, Steady, Push

Kate Middleton apparently took a holistic approach to birth and felt pregnancy yoga helped ease the pain of labour. Karen Creed looks at the benefits of preparing for childbirth.

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26 The Great Outdoors

The temperatures may be dropping but there is no excuse not to wrap up warm and get out and about to appreciate the great backdrop Ireland offers to hikers, cyclists and keen walkers. Simon Walker reports.

27 A Day In The Life August/September 2013 Winners

Peg Donnellan, co galway winner of the Crossword competition Madeleine Mccarthy, co cork winner of the Word Search competition Tony Devins, co wicklow, winner of the Cross Reference competition YOUR FREE COPY

College life is one many working professionals pine to return to, reminiscing over the days of chilling out and going out. Chloe O’Flynn who attends NUI Galway outlines a typical day in her student shoes.

OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 3


word of mouth Help on hand from the Parkinson’s Association of Ireland the waiting room magazine is produced and printed in Ireland Editor Karen Creed E: info@waitingroom.ie production/design Jeannie Swan and Emer Keogh E: info@waitingroom.ie Advertising Ingrid Lyons (Sales Manager) E: ingrid@waitingroom.ie T: 01 5240995 Contributors Denise Calnan, Corinna Ray, Denis Coen, Simon Walker, Domini Kemp, Chloe O’Flynn Publisher Danstone Ltd. ContacT US The Waiting Room Magazine The Studio, Maple Avenue, Stillorgan, Co. Dublin T: 01 2960000 | info@waitingroom.ie ­­­Discover more at www.waitingroom.ie

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T

he Parkinson’s Association of Ireland launched its new Parkinson’s disease information leaflet which will be distributed to GP surgeries and other appropriate locations. This leaflet gives a useful overview of Parkinson’s disease (PD) with some of the symptoms and treatments. This leaflet also provides some insights into the Parkinson’s Association of Ireland and the support that they can offer to people with Parkinsons, family, friends and carers. PD is estimated to affect up to 1 in every 500 people in the population, in Ireland that is over 9,000 people. Whilst the incidence increases with age, approximately 1 in 20 of those diagnosed is under the age of 40. Due to our increasing life expectancy, the prevalence of PD is expected to double in the next 20 yearsi. This is a stark reality that will see the need for organisations such as the Parkinson’s Association of Ireland to become ever more prevalent in providing support and services for people with Parkinsons. The Parkinson’s Association

Par of Ireland is a patient support kins Par kins ons on’s organisation that provides a Ass ocia .ie tion range of supports and services, of Ir elan d T h a at both a national level as well t1 is a in eve ffec r y as through a network of local 5 ted by P 00 peop arki branches across the country. The 1 in nson le in Ire e v e la ’s di is u type of services provided by the nde ry 20 di seas nd r 40 a e. year gnosed association include a helpline, s of age PD Nurse support, as well as a wide range of information leaflets covering both motor and non-motor symptoms of PD. The association is also engaged at various levels of financial commitment in supporting the employment of PD For Nurse Specialists in m or e in fo r m the Neurological a tio 180 n co 0 35 Departments of n ta c www t: .par 9 359 kins Hospitals in Ireland. At a ons. i e local branch level the association provides an opportunity for people to come together, share Ireland in its work, please text information and take part in a Parkinsons to 50300. Each text range of classes. These classes costs €2 and 100% goes to the cover yoga, singing, dance and PAI (charity number 10816). physiotherapy to name a few. Service provided by likecharity Activities depend on the demand in a particular branch. For more (01 4433890). information on the association please call us on 1800 359 359. Dorsey, Constantinescu, Thompson, et al. If you would like to support the Neurology 2007 Parkinson’s Association of

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Superfood for your skin

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ia Beauty’s Skin Superfood is a must-have for your bathroom cabinet and suitcase as this multi-tasker is suitable to use on everything from bites and burns to dry skin and rashes as well as eczema, psoriasis, acne and rosacea. The entrepreneur behind Bia Beauty, Tracey Ryan describes how she got the idea for her beauty business. “While doing a degree in Herbal Science we were asked to make and sell a herb-based product as part of an innovation module. I was already making natural moisturisers for my family so I started to sell them at local farmers markets. The reaction was amazing, I kept selling out and people kept calling me looking for more! The name Bia – the Irish word for food, is very apt, the ingredients I was using were 100% natural and food based, like nut and seed oils, herbs, fruit etc. I used to say to my husband – I’m literally feeding our skin – and that’s where our name and tagline “feed your skin” came from.” Tracey and her team produce skincare products that are 100% natural which include moisturisers, hand cream, body and facial exfoliants, body butters and lip balms, each combining food and skin-care ingredients such as nut and seed oils, fruits, herbs, spices, cocoa butter, and

4 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

avocado butter. High quality natural oils such as sweet almond, evening primrose, and thistle oil are used which penetrate deep into the skin providing antiinflammatory, anti-aging, and intensive moisturising action. Tracey is most proud of her Detox Body Scrub. “It’s a rich creamy scrub packed full of detoxifying essential oils like grapefruit, lemon, rosemary, ginger, fennel, juniper and black pepper. I use crushed apricot kernel grains as the exfoliant and they give a super scrub, it leaves your skin silky soft and moisturised, perfect for applying fake tan or for showing off bare legs! And I love using it myself too.” Bia Beauty’s entire range of products are available online at www.biabeauty.com, and in some pharmacies, health food stores, gift shops and beauty salons. YOUR FREE COPY


Parkinson’s Disease Signs & Symptoms Tremors - This happens when hands or legs are at rest. Slowness of Movement - Difficulty in completing daily tasks e.g. dressing. Rigidity (Stiffness) - When muscles are unable to relax. Depression - There may be low mood, low self esteem or feelings of hopelessness. Constipation - Feeling of discomfort in stomach or abdomen.

For further information, ask your GP or visit the websites below

www.parkinsons.ie Reference: www.parkinsons.ie/aboutparkinsons_signsandsymptoms - accessed May 2013

www.move4parkinsons.com AZ4/5/13


feature SUCCESS OF IRISH DESIGNERS

A cut above the rest

Ireland exports some of its most talented designers, but at least we can take heart in seeing them prosper across the pond. TWR speaks to three designers who have celebrities queuing up for their designs to find out where they seek their inspiration and if it’s pure hard work or creativity that has led them to success in the competitive fashion industry.

PHILIP TREACY The master of millinery says it doesn’t matter how much people pay for hats: everyone wants to look a million dollars in one. He believes a hat can completely change the personality of the wearer, make them stand differently and walk differently. “A hat can make that person feel interesting.” What is your motivation when designing hats? I draw my inspiration from nature, birds are exquisite perfection.  Their feathers are weightless, they give movement and volume – women love them and they are very sexy.  I like to invent new ways of using farmyard fowl; feathers feel like living, breathing material.  You are drawing with them rather than just decorating a hat. I first used feathers, shed by my mother’s goose as a child to decorate hats where I grew up in Galway.  It took a year for Antony’s Yokohama cockerels to grow their tail feathers long enough for me to painlessly clip them to create hats that were worn by Honor Fraser and Jodie Kidd on the catwalk. Do you think everyone can or should wear a hat? Hats are meant to be for everyone.  It’s a very potent part of the body to decorate because, when you meet people for the first time, you are not meeting their foot or their hand or their hip, you are meeting their face. The purpose is to enhance the features of the face.  It’s also a cheaper alternative to cosmetic surgery. Our customers are everyone from a young girl who’s saved up for a £150 rainwear trilby to this very distinguished gentleman of about 70. He comes in every summer to order 20 Couture hats to entertain the ladies who will be staying on his yacht. It doesn’t matter how much people pay for them: everyone wants to look a million dollars in a hat. A hat can completely change the personality of the wearer, make them stand differently and walk differently.  A hat can make that person feel interesting.  People think sometimes that people who wear hats want to show off.  But human beings, since the beginning of time, have always wanted to embellish themselves.  So hats have been around since the year dot.  It’s a human thing to want to dress every part. Wearing hats is part of English dress and culture, but we have an international audience who are seduced by glamour, and glamour is and will always be attractive to men and woman.  So glamour is a sort of a good currency to work in 6 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

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success of irish designers feature and there is nothing more glamorous than a hat. Was there a particular hat you designed that led to a breakthrough moment in the fickle fashion industry? I was summoned to Paris to meet Karl Lagerfeld, chief designer at Chanel. I was 23 and I’d just left school, I didn’t know whether to call him Mr Lagerfeld or whatever. I was totally intimidated but Issie was exactly herself. She just walked into the house of Chanel and said: We’d like some tea please.’ I went on to design hats for Lagerfeld at Chanel for ten years. The first hat I designed was the twisted birdcage, photographed by Patrick Demarchelier and worn on the cover of British Vogue by Linda Evangelista.

What hat are you most proud of? It is a 17th Century Dalian or Sailing ship hat.   I’d seen old renderings of ships in women’s hair.  It was a costume designer’s dream.  The idea for this hat was inspired and created from a chapter in Olivier Bernier’s book, Pleasure and Privilege, called Rule of Fashion about life in France in the 1750’s.  The chapter described a British Fleet Admiral, D’Estaing, losing a famous battle to the French Fleet. In celebration, women in Paris wore ships in their hair to go to the opera. I loved the emotion attached to this.  It’s made from satin and the bone of the feather. The sails are paradise feathers. The rigging is made from the feather bones which is what you strip away from the feather and that which remains.

I went on to design hats for Lagerfeld at Chanel for ten years. The first hat I designed was the twisted birdcage, photographed by Patrick Demarchelier and worn on the cover of British Vogue by Linda Evangelista. Philip Treacy

DON O’ NEILL The renowned fashion designer from County Kerry who counts Oprah as one of his biggest fans, says it can be a challenge to design beautiful clothes that will suit all women. “I have to think of the different shapes of women in South America, Asia and Europe. So with every dress, I design multiple versions.” Do you ever regret going into fashion? The design industry is a very cyclical one. There are days when I should have been a chef or airline pilot. I am under a lot of pressure to come up with new collections. It is a weird situation as you can never rest on your laurels. The fact I dressed Oprah last week is last week’s news. I have dressed a lot of celebrities but I am terrible as I am supposed to know who is who and I don’t as I don’t watch much television or attend showbiz events. What is your favourite design? I made a dress that has become famous, which is the sunset dress. It derived out of a picture that my brother took of a sunset in Ballyheigue. I immediately sent it to my print studio in Milan and said I want to do something with this. The picture was interpreted into a painting first and then into a gown and it was worn to the Oscars last year. This dress I am very proud of because of my roots in Kerry. Ballyheigue is one of the prettiest parts of Ireland and to take something from childhood is pretty special. It has become a signature dress. How hard was it to set up your own label? It is not easy. When I transitioned to where I am now with the Theia brand, I almost didn’t take the step. I had people around me who said I would regret it. I am glad to have taken the risk. I know people who are struggling as designers, but persist and make some beautiful clothes. Take for example Karen Moriarty, who has dressed a lot of women for the races and other big events. She does the home cutting, sewing herself, and is not making a load of money but so passionate about what she does. At the end of the day it is the passion that drives us. Do you think the Irish are a creative bunch or it’s down to hard work that makes them succeed in fashion? For my part it is hard work. I don’t think I rolled out of bed and made the dresses I made. I learn every day and make mistakes and you move on. You have to be smart at surviving this business. There are incredibly talented Irish designers, in Paris, London new York, and creative at different levels. A lot of people think it’s like reality television and we hang out with movie stars. I am not drinking champagne all day.

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OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 7


feature success of irish designers

FIONA MANGAN The Galway girl turned hat designer tried her hand at a few different careers – architecture and catering – before realising millinery best suited her personality. She says it puts no boundaries to her creativity and in the future she would like to design shoes. Where or what do you draw inspiration from when designing hats? As clichéd as it sounds, I get inspiration from everything around me – It might be a cloud formation, the texture of a wall, a bunch of flowers, a person standing beside a building, a colour and what that colour represents. All of these things present different shapes and compositions which inspire the creation of a headpiece. I am also inspired by the materials I work with, making the materials do what they are intended to do and also pushing them beyond what they are intended to do to come up with something different. You have to be very innovative and an outside-the-box thinker in this business to stand out and be original. I strive for that every time I make a hat. Is it necessary to have the right look to carry a hat off? Hats have all different roles (from one that blends with an outfit and nearly disappears, to one that needs to make a statement, and then there is everything in between). And it’s rare that there is only one hat to give you a solution to your situation, so hence confusion starts before one even tries a hat on!!Traditionally hats were worn by almost every woman, therefore there is a hat to suit every woman. There has been such a shift in hat-wearing trends to headpieces or ‘fascinators’ which don’t restrict you as much in terms of the shape of your face. Confidence and attitude also play a big part in choosing a hat. The more confident you are, the more of a statement you can wear. There are a list of guidelines to wearing hats but in all honestly the best way to find a hat that suits you is try on all different shapes and sizes. What has been your most successful hat design? I wouldn’t say that there was one hat in particular but a collection of hats I did for Autumn/Winter 2011 entitled ‘The Medieval Collection”. My collection was inspired by a lifelong interest in handcrafts. With 2011 being the ‘Year of Craft’, it seemed apt to use these crafts, which originated in the Middle East and travelled across the trade routes to the West in medieval times. Inspired by clothing from the era, both female dress-wear and male protective clothing,

these pieces are based on macrame, hand smocking, knitting of wire and crochet. This collection was beautifully photographed in Dublin Castle by Kyle Tunney and would not have happened without the creative input of stylist Mairead Vickers. I really feel that these intricate headpieces along with the strong images of this collection most certainly put me on the map of the fashion industry and I have used these images repeatedly since. What design are you most proud of? The recent images which appeared all over the internet and in all the celebrity magazines were those of Zara Phillips who debuted her maternity look at glorious Goodwood wearing one of my designs. It was a black faberge egg-shaped pillbox hat detailed with glass beading, leather and satin ribbon trim and contorted ostrich spines. She teamed it with a sunshine-yellow Paul & Joe dress. I was beyond surprised when I saw her wear it as it was purchased by her from one of my online stockists. The Royal client will hopefully give a real boost to my business.

Zara Phillips 8 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

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TITLE HERE feature

Comfort Eating!

© KELLOGG CO M P A N Y 2 0 1 3

We can’t take all the pain away, but we can help you feel more comfortable along the way! Remember that eating a diet rich in fibre with plenty of water and regular exercise could help prevent problems with your digestive system. A bowl of KELLOGG’S ALL-BRAN Red Berry Crunch is a new great tasting, high-fibre way to start your day. Plus, it’s a great source of 6 essential B-vitamins and iron. Based on a 30g Serving

/ NOVEMBER 2013 |to THEcomfort WAITING ROOM NEW KELLOGG’S ALL-BRAN Red Berry CrunchOCTOBER — a new reason eat.9

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feature family focus

Playing it

safe

Denise Calnan reports on the importance of abiding by the rules when allowing children interact with animals.

10 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

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family focus feature

A

group of kids offer their small bags of feed to the emu in glee, their mouths open at the spectacle before them. These children are at Glendeer Pet Farm, Co Westmeath and they’re enjoying a day out they’ll be talking about for months and, possibly, years to come. With a selection of outdoor pet farms, zoos and wildlife parks across the country, there’s no doubt these animal outings are a great way for parents to keep children entertained and allow them to learn about the animal community. Bray-based vet, author and TV personality Pete Wedderburn believes the benefits of letting children interact with animals far outweigh the risks, but families still need to obey certain rules to avoid any danger on a day out. “There are two main hazards when children interact with animals,” Pete said. “The first is an animal physically injuring a child, the second is the passing on of illnesses. Adults have a greater awareness of animals and the responsibility is on them to prevent these risks.” Charlotte O’Connell and her sister Kevina own Glendeer, a 12-acre site of animals, parkland and nature walks in Westmeath. The pair took the 23-year-old pet farm over from their parents a few years ago. Charlotte agrees it is beneficial for a child to start interacting with animals at a young age. “It’s great to get the kids out in the fresh air and get them used to the animals,” she said. “A lot of children don’t get the opportunity to experience an outdoors lifestyle and some of their questions can be surprising. It’s great that we get to teach them all about it.” Glendeer Pet Farm is home to farm animals, puppies, rabbits, guinea pigs and exotic birds, most of which wander freely across the park. “It’s very interactive and kids have more opportunity to communicate with the animals here than they do at the zoo,” Charlotte said. “But that does mean that we have some strict health and safety rules in place. We put a lot of emphasis on keeping your hands clean to prevent illnesses or infection. There are hand sanitisers around the farm and signs to remind kids and adults to wash their hands.” Like most pet farms across the country, Glendeer also ensures that the play-areas stay animal-free so adults can relax while the kids play. “Some kids have absolutely no fear when it comes to the animals, especially the younger children,” Charlotte said. “The first animal they see at the farm is the emu so they’re generally just blown away by the height of this massive bird! But most kids will still run right up to him.” The pet farm doesn’t have any overlyaggressive animals, but Charlotte said it is common sense to keep animals with young offspring away from visitors. “If an animal is a new parent, they’re at their most aggressive and protective,” she explained. “We do keep these animals away from the visitors so as not to risk any danger or injuries.” Vet Pete Wedderburn said that a lot of these risks of physical danger are prevented by the adult’s awareness of the situation. “We’ve all learnt the signs by now of when its

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Top tips

to keep kids safe on a pet farm or zoo Never leave your children unattended with the animals. Kids can do random things like poke an animal that they may perceive as a threat. Furthermore, children won’t realise the animal’s warning signs to leave them alone. Prevent infection and spread of illness by keeping your hands clean. Bring baby wipes with you to the pet farm or zoo. There should also be hand sanitisers present. If you have a big group of kids you may be unused to, ask another adult along to help supervise for the day. You can always owe them a lunch in return for the favour. If you have three or more children with you, why not have them wear the same colour t-shirt or wear an identical hat? It will help you from losing sight of them near the animals or in the play area. If you have a pet at home or wish to teach your kids about being safe around animals there are some great online resources to help you. Vet Pete Wedderman recommends The Blue Dog Project.

“Animals are experts in body language and can teach a lot of kids about it. Studies have shown that children who interact with animals are more socially aware and more confident. Other studies have shown that children who interact with or own animals from a young age develop positive traits like responsibility very easily...” possible an animal could bite, scratch or kick,” he advised. “Just be aware of the situations when an animal could make a slight nip. It mightn’t be anything painful but young children can be left emotionally traumatised and may develop a deep-seated fear of animals.” Pete also advises that your child should never be left alone with an animal, be it at a pet farm, zoo, wildlife park or even in the home. “No matter how trustworthy or calm an animal may seem, it is not advisable to leave young child alone with them,” he said. “Children can do random things like pull an animal’s ear. If some animals are irritated they will pull back and give a warning signal. “Children don’t see this reaction as a warning, ultimately it is up to the parents to keep the children safe.” Pete believes that, although there are risks parents need to teach their kids, the benefits of children interacting with animals are immeasurable. “Ultimately, there are some real benefits of letting children interact with animals,” Pete said. “Among them, animals are experts in body language and can teach a lot of kids about it. Studies have shown that children who interact with animals are more socially aware and more confident. Other studies have shown that children who interact with or own animals from a young age develop positive traits like responsibility very easily. “Adults should teach their kids to interact with animals,” Pete added, “I believe you could do more harm wrapping children up in cotton wool than letting them experience the animal world.”

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feature HEALTH

What you need to know about...

Chronic Constipation What is constipation?

Constipation is a common condition that affects the movement of the digestive system and when bowel movements can become difficult or less frequent than normal. What’s considered a normal frequency for bowel movements can vary widely. In general, however, you’re probably experiencing constipation if you pass fewer than three stools a week, and your stools are hard and dry. Typical characteristics of constipation are symptoms such as straining, bloating, hard or lumpy stools, tummy ache, feeling like you haven’t fully emptied your bowels, or infrequent bowel movements (less than three times a week). For the majority of the population, constipation may represent a mild, shortterm complaint at some point in their lives. Fortunately, most cases of constipation are temporary and most people do not need extensive testing to diagnose constipation. Simple lifestyle changes such as those listed below can go a long way toward alleviating constipation. Eating regularly is a good natural stimulant for your bowel. Skipping meals, especially breakfast, can contribute to a sluggish or irregular bowel habit. A high fibre diet may also help your constipation. Fruit, vegetables, nuts, wholemeal bread and pasta, wholegrain cereals and brown rice are all good sources of fibre. Some people find it helps to have their fibre from fruit or vegetables (soluble fibre) rather than in cereals or grains (insoluble fibre), because insoluble fibre can sometimes lead to bloating and discomfort. Remember, if you suffer from constipation and already have an adequate intake of fibre, be careful to not eat too much, as it may make your constipation worse. Try to drink at least eight glasses of fluid each day. But not too much caffeine (coffee, tea and cola) as this can be dehydrating, as is

Around 5% of women under the age of 50 suffer from chronic constipation. Around one third of people with chronic constipation seek medical advice.

12 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

alcohol. Too much fluid intake however can sometimes make you feel more bloated and is unlikely to improve your bowel function further. Sport and exercise can improve bowel habits in some people. If you lead a very sedentary lifestyle (such as driving to work and then sitting at a desk all day), add in some incremental exercise, such as taking a regular walk at lunchtime. Small measures like this can make a real difference. Don’t ignore the urge to have a bowel movement and you should never rush going to the toilet. If you have a tendency to be constipated, set aside 10 minutes in the toilet preferably at a time when you are not rushing to do other things. Try keeping a diary to track your constipation-related symptoms. Note down the frequency and consistency of your bowel movement and anything else you think may be useful to record, such as what you have eaten and if you have done any exercise. Finally, constipation may also be treated with over-the-counter laxatives.

Chronic Constipation

For a proportion of patients however, constipation can be a chronic and sometimes severe and bothersome disorder. Constipation is considered to be chronic when at least two of the symptoms discussed above (straining, bloating, hard or lumpy stools, tummy ache, feeling like you haven’t fully emptied your bowels, or infrequent bowel movements) are present for at least six months. Chronic constipation is often experienced for prolonged periods of time; some people have reported having chronic constipation for 10 years or more. Chronic constipation is more common in women and the elderly. Around 5% of women under the age of 50 suffer from chronic constipation. Around one third of people with chronic constipation seek medical advice. YOUR FREE COPY


HEALTH feature

Doctors talk about embarrassing problems every day and it’s important that you give them a complete picture of your symptoms. What causes chronic constipation?

Chronic constipation can occur for a number of reasons: the muscles of the bowels or rectum work too slowly resulting in impaired propulsion of the stool. Alternately these muscles may not work properly or there may be a problem with coordination of the pelvic floor or anal sphincter muscles during bowel movements. Regular use of certain medications such as opiates, iron supplements, antidepressants, antipsychotics and diuretics can also cause chronic constipation. Finally, neurological conditions such as multiple sclerosis, Hirschsprung’s disease and Parkinson’s disease, or direct injury to the spinal cord can lead to chronic constipation.

How can I talk to my doctor?

You might feel uncomfortable or embarrassed talking to your doctor about your constipation, but remember, doctors talk about embarrassing problems every day and it’s important that you give them a

complete picture of your symptoms. Sometimes writing a list of things you want to tell them can make it easier. Things to note down include: • Your symptoms • How long you have been constipated • Any techniques you use to aid a bowel movement • Your medical history • Any medication you are currently taking (including any over the counter treatments for constipation) • How your constipation affects your daily life

What are my treatment options?

Traditional treatment options for chronic constipation consist primarily of dietary and lifestyle changes and/or laxatives. For some patients, these traditional treatment options do not always provide adequate relief from the more distressing symptoms of chronic constipation. In these cases, you should speak to your doctor about other possible treatment options. 

books feature

Ask the author: Marita Conlon McKenna

What is the most difficult part when starting to write a book? The most difficult part of a book is first getting the idea in your head and then transferring it on to the page or up onto your computer. Beginnings can be hard …those crucial opening lines and paragraphs. I find that I write the scene in a book that is literally filling my head and crying out for me to do it! Often the chapter I write is not actually the first chapter of the book ….but it throws me headlong into the story and what is happening with the character. Then I go back and usually find it much easier to write the opening chapter. So many people get stuck at the beginning and should just jump in to the story!

What has been the book you are most proud of? I am really proud of all my books. They are so different and I’ve enjoyed writing each and every one of them so much but your first book is very special. My first book was ‘Under the Hawthorn Tree’ which is set during Ireland’s Great Famine. It has been read by so many people and has been translated all over YOUR FREE COPY

the world and keeps on re-printing and reprinting. It has won book awards and is on the curriculum and used by schools everywhere. It came out over 23 years ago and has been such a lucky book. Where do you draw inspiration? I am a curiosity box and love finding out about things and hoard articles from magazines, newspapers, old photographs and interviews. My study is full of folders with things I might need some day and now lots of folders on my computer too. I find this really helps with ideas. Something I heard on the radio, the memory of an old air raid siren, a painted wooden horse, a little shop on a Dublin street, my father’s rose beds…everything we grasp and recall helps with inspiration.

How does writing for children compare to writing for adults? Writing for children has to be much simpler and clearer and absolutely honed in a way that tells the story well but is easy for young readers to read and understand. Pages of padding or wandering off in other directions, is not tolerated by young readers so it is a more refined and stronger

way of writing. I love writing books for children as you can explore and write about far more topics that you can with adult fiction so the world really is your oyster. Adult fiction is fantastic too though because books are much longer you get to spend a huge amount of time with your character and the milieu you set your book in. There tends to be a lot more to keep track of when you are putting the book together which is a bit of a marathon. Also in adult fiction publishers seem to want you to write in one genre so you don’t quite have the same freedom. Marita’s latest book, The Rose Garden, is available in all good book stores

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feature travel

A countryside

escape As the cold weather creeps in, planning a weekend or midweek break is the perfect way to beat the winter blues writes Corinna Ray.

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hile I am a big fan of taking off on a city break abroad, they often come with the added hassle of long queues at the airport, packing to a fine T to avoid additional charges, and stripping off at security before you can relax into the “weekend away” feeling. Perhaps that’s why a hotel break at home can often be the more enticing option, with the cost also considerably cheaper when you take into account the savings you are making on transport. If I had my pick of modern five star hotels or castles it would be a difficult choice as both offer different experiences. The castles are unsurprisingly more opulent in their decor but then the modern venues usually ensure there will be no compromise on comfort. The combination of both can be found, however, often in a country house hotel which Ireland is by no means short of. Carton House is one of the country’s greatest stately homes, once the ancestral seat of the Earls of Kildare and the Dukes of Leinster. Its history is as intriguing as its sprawling landscape that stretches to 1,100 acres with stories of the Duke and his mistress better than any fiction book. The hotel’s owners have cleverly combined old with new so that you get a sense of stepping back in time. If you choose to stay in the original manor house then the choice of royal suites are available, which not only offer an impressive bedroom but adjoining living room where you can kick back and get a real sense of what it must have been like to live in the lap of luxury all those years ago. For someone who relishes pampering, there is probably no better way to start your time here than with a visit to the hotel spa. I was barely inside the hotel reception where I left my bags and was whisked down to the west wing to the spa. Having arrived after a busy week at work, I warned my therapist I might just fall asleep during my facial. Sure enough an hour later I stirred just in time for her to ask if I wanted a head, foot or hand massage as she left a mask soak into my skin. After treatments I slumbered a little longer in the relaxation room before a citrus sorbet 14 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

was served, giving me that sugar kick I needed. The modern elements of the historic Carton House are easily evident in the lounge area and Linden Tree restaurant where an á la carte dinner is served each evening. Much of the food is locally sourced and the portion sizes are perfect for those who want to indulge in three courses without that uncomfortable over-stuffed feeling afterwards. There are local restaurants and bars a short drive away but the effort to leave this sprawling abode seems too much when you are settled here. Also there is the bonus of having a more relaxed bite to eat at the bar if a three course meal seems too much for a two night break. Given its popularity with weddings, Carton House can be busy at weekends, but the hotel is designed in such a way that even when catering to a large wedding, hotel guests won’t feel like they are intruding on a private event. With the weather proving good for our stay, we managed to get out on the golf course (of which there are two), venture outdoors for our daily dose of fresh air with walks that worked off our hearty breakfasts, and then spent the evenings in the modern leisure centre before dinner. The pool can be busy if there are a lot of families staying in the hotel but the Jacuzzi, steam room and sauna provide the perfect adult chill out zones. One of the most enticing aspects of Carton House is that it has all the grandeur of a stately manor house, coupled with all the comforts of a luxury hotel. Its repeat clientele is the clear sign that it has the winning formula and even if you choose to come for just one night, you will feel like you have had a refreshing break away from the rat race. From €115 per person sharing, treat yourself to an overnight break, complete with breakfast and evening meal in the Linden Tree Restaurant and access to leisure facilities. Or from €485 per couple, enjoy two nights’ accommodation, dinner on one evening and one activity (spa or golf) per person. For more information on special offers visit www.cartonhouse.com. YOUR FREE COPY


The Hermitage Medical Clinic provides a full range of medical and surgical care across a broad spectum of specialities. We offer top quality healthcare with access to over 100 leading consultants. Our hospital facilities include 101 beds, 25 day-beds and 7 operating theatres. Our diagnostic facilities include CT, MRI, PET/CT, Nuclear Medicine, Mammography, Ultrasound, X-ray, and Fluoroscopy. The Hermitage Medical Clinic has first class consultant expertise in the areas of Medical, Surgical and Radiation Oncology. Please see our website for more information on our new CyberKnife Centre. CyberKnife offers a painless, non-invasive treatment solution for people suffering from cancerous/ non-cancerous tumours and other medical conditions.


feature big business

Entrepreneurship

after 50

What age is too old to set up a business? None, according to Denis Coen, a mind coach who believes a positive attitude and focusing on the talents, strengths and skills you have honed over the years are essential ingredients for success.

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hink it’s too late to start a business? Well think again. When it comes to starting a business or wanting to follow a life-long dream, I have found that excuses are plentiful. But the pitiful excuse that “it’s too late, sure I am getting on in life” is simply not good enough. The ‘it’s too late’ excuse doesn’t cut it with me. If you have got an idea, are passionate about it and feel it would benefit people in the market place then it’s never too late. Actually most business people or entrepreneurs say they wished they had started out a lot sooner. I am sure you have heard others say, “I can’t believe I didn’t do this years ago” and yet the years pass and they finally take the plunge to get their business up and running. What has changed? Is it their circumstance, maybe or maybe not? More than likely however, it is due to a change in their mindset. They stop listening to all the negative turmoil in their own head telling them not to do it because it’s too risky or it’s too late. Setting up business later in life has many advantages. Research has found that mature entrepreneurs have more problem solving skills, more patience and greater networking skills. More than likely the older you are, the chances are that you are going to pursue a business that excites and motivates you. You know more about yourself as a person and these characteristics help you make decisions a lot easier. It’s funny that you will encourage your own child or grandchild to go after their dreams even though you were too scared to follow your own. “Don’t let anything or anyone get in the way of what you want to achieve, “you tell them. You let your own mind get in the way of you starting that business you always want to pursue. Too often we don’t take the advice we pass on to our children. Whether it’s young or mature entrepreneurs, I have found that the same fears, reasons and excuses pop up when wanting to start a business. They are passionate and they are excited but there is always a BUT. This BUT always alarms me because where there is a ‘BUT’ there is an excuse. Therefore there are no bad times to start a business, only excuses. Having a positive attitude is a great quality and sometimes by just changing the attitudes of your mind can help you achieve great things. I also believe that a positive attitude is so much more powerful than positive thinking. A lot of people will wish you well, tell you to think positive and it will be a success. That’s all good and well. You adapt the everyday mantra of “thinking positive” but what happens when things aren’t going well or according to plan? Thinking positive doesn’t make positive things happen but having a positive attitude can help change the way you are doing business. Thinking positive won’t bring clients in the door but a positive attitude will allow you to adapt your strategy if you are not getting the sufficient clients you need. A positive attitude will 16 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

allow you adapt, persist and look for solutions. Therefore I really believe it is one of the key ingredients to achieving success. Why? Because success is made up of a lot of failures and setbacks and to deal with failure you definitely need a positive attitude. Your attitude will determine if you keep persisting and driving on in the face of adversity. Is having a positive attitude all that you need to succeed? I don’t believe so. Work ethic, belief, persistence, focus, patience and discipline are among the many other qualities of succeeding in business. Your attitude is what will separate you from your competitors in the market though. A lot of business people can get complacent, especially when things are going great. Taking your eye off the ball in business is effectively having the wrong attitude. Your attitude will determine how well you do anything in life so having the right and positive attitude is essential. Colonel Harland Sanders, the founder of KFC (Kentucky Fried Chicken) didn’t make excuses, instead he showed a positive attitude. He franchised his business at the age of 65 after the implementation of a new Interstate caused a reduction in clients to his restaurant. If you’re keen on starting your own business later in life take a close look at the talents, strengths and qualities you have developed over the years. Marrying these life skills with something you are really passionate about will allow you to enjoy your business rather than going into one that will stress you out. You have to love what business you are getting into especially when it is later in life. The last thing you want is to be stuck in a dead end business like some of the dead end jobs you probably worked in over the years. The more enthusiastic you are the more energy you will have. You probably have built up a lot of contacts over the years also so spend time making a list of your networks. Having a quality list of contacts will save you time and money and can help you get qualified appointments with potential clients. Don’t be afraid to re-connect with old colleagues and workmates. They will be more than delighted to help. Thanks to technology you can do this through the various social media networks such as linked-in and twitter. If you’re not familiar with social media platforms seek the help of a friend. Don’t waste too much time doing stuff that you are not familiar with. Work to your strengths. Where the holes appear in your knowledge and experience consider taking on an intern or someone who is looking for work experience. Finally, don’t let money be the primary motivator. If you are driven by the money and not what you really enjoy doing then you are more likely to quit if the money doesn’t start coming in quickly. More than likely the money won’t come in fast and this is why I emphasise to enter a business where you are going to love the work you do. YOUR FREE COPY


big business feature

Cork woman Carol Gilbert is one of several Irish entrepreneurs that decided to pursue a business idea later in life. She speaks to TWR about the challenges and rewards.

Do every course you can to help you on the way and take advice, and test the temperature of the water first. But listen to your gut instinct as to what will work and what won’t. It’s been a huge learning curve for me and it is much harder than going out to work and working for an employer. YOUR FREE COPY

Carol, where did you get the idea for your business? When I was travelling abroad, the year after my husband died, I hadn’t had a holiday for nine years, so in 2011 I went abroad seven times catching up with family and friends. Each time I was coming home to Ireland I was looking for a memento of the place I had visited and made in the place I had visited.  It made me think that people travelling out of Cork might like to take a memento, hence my company, Made In West Cork (Distribution) Ltd.  I have a Made In West Cork stand in Cork airport Duty Free, deliver products to Shannon Airport duty free, and have a stand in the West Cork Hotel, Skibbereen, and an e-commerce website ( www. madeinwestcork.ie ) all promoting and selling crafts and products made in West Cork.  My idea was to highlight the wonderful products and crafts we have in this region. Did you ever worry you may be too old to start a business?  I didn’t think I was as I have huge energy and am full of ideas.  I have been very active in community projects and still am. For instance I was involved in securing the first masters course in Organic Horticulture in Europe for West Cork. I am currently involved in the Celtic Cook Off, which brings chefs together from six Celtic regions and highlights the wealth of local food

and this has provided a market for food products in other regions. I am involved also in CoderDojo in Skibbereen, a great opportunity for youngsters from seven to learn coding, making websites etc. What has been the highlight so far for you since becoming an entrepreneur? Meeting the lovely people who make the crafts and products I am selling through the company.  I was featured on TV3 and in the press as an Over 50’s entrepreneur and that was good for publicity. But it never fails to amaze me the wealth of talented crafts people and food producers we have in this most beautiful corner of the country. You get to know people and understand them and how they have become inspired.   What response did you get from the public and your family when you said you were setting up a business? A lot of people who know me well would not be surprised at anything I do. My sons just said, ‘It’s great you have something to keep you occupied Mum and keep you from getting bored!’ Did you feel the pressure was greater on you setting up a business at an older age? On the contrary, I found that life experience, and connections have really helped and at my age I don’t

have to prove anything to anybody else.   What are the main challenges you have faced? Total inexperience in business as it is very different from being involved in community projects.  I had an idea and ran with it.  I should have done some Start Your Own Business courses with the West Cork Enterprise Board first.  I have done now and am continuing to do courses with them. The WCEB are great for advice and putting you in touch with the people you need to help you along the way. What advice would you give to anyone over 50 considering setting up a business? I think it is fine to set up in business, provided you have the right idea, have taken sound advice and you don’t have to borrow money to do so, especially in this climate. Do every course you can to help you on the way and take advice, and test the temperature of the water first. But listen to your gut instinct as to what will work and what won’t. It’s been a huge learning curve for me and it is much harder than going out to work and working for an employer. You have to focus on the business most of the time, and these days there are no fortunes to be made in the short term. But I am in it for the long term.

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ADVERTORIAL DRINK AWARE

Alcohol

A GUIDEFOR PARENTS Young People and Alcohol, can parents have an Influence? by Mark Morgan and Thérèse Hegarty THE

PURPOSE OF THIS ARTICLE IS TO HELP PARENTS TO DISCUSS DRINKING WITH THEIR CHILDREN.

Although it is mainly aimed at the parents of teenagers it may also be useful for parents of younger children and, generally, for all adults concerned with the development of children. This article has been prepared by professionals who have expertise in the area of young people and alcohol but it does not set out to tell parents what they must or must not do. Instead it tries to provide useful information, which may help parents to openly discuss the issues with their children.  Parents have an important influence on their children’s behaviour. Many parents may be surprised by this – but it is true!  A key guiding idea is that alcohol consumption requires maturity and responsibility. For this reason postponing a first drink to an agreed age has a lot of merit. The exact age will need to be negotiated between children and parents and we take the view that the age of drinking by many young people is too young.  Better information can help parents to make the right decision. It is important to note that the latest research suggests delaying teenage drinking for as long as possible is the best option. A young person’s brain will continue to develop into their early twenties so the potential for damage and poor decision making will be reduced if they start drinking at a later age.  In Ireland, drinking patterns differ from, for example, wine producing countries – where children are introduced to alcohol in the home. We also differ in where alcohol is drunk, what we drink and in many of our attitudes. INFLUENCES Many factors influence the drinking patterns of young people. FAMILY Families are of major importance in children’s drinking. Your example is important. We are not saying that all parents who abstain from alcohol will have children who are abstinent or temperate. Nor are we suggesting that the children of heavy drinkers will necessarily have drinking problems. What is clear however is that parents who drink moderately have children whose use of alcohol is quite different to the children of those

whose drinking is problematic. How you react to their drinking is also important. The research shows that a moderate and balanced approach to underage drinking is most likely to bring about positive outcomes. In other words if parents take an indifferent attitude it does not produce positive results and a very strict and authoritarian attitude can also cause problems. Many recovering alcoholics remember their childhood as one where love was not communicated and where they felt they were not valued. The research indicates that children who feel loved and valued are less likely to abuse alcohol. We often worry that alcohol problems ‘run in families’ and will be inherited by the children. This is not necessarily true – alcohol problems develop over several years – and we should focus on those conditions in the individuals’ lives which give rise to problem drinking. FRIENDS Parents identify peers as the most important influence on their children’s decision to start to drink. This is understandable – young people who drink regularly are likely to have friends who drink, while those who do not are likely to have friends who do not drink. Whether to drink (or not) is one of the most central decisions during adolescence and influences the selection of friends. Many of us worry about ‘peer pressure’, which is often considered to come from all the peer group in the locality and school. The reality however is that it is the peer group of those selected friends, especially best friends, which matters most. SCHOOL AND COMMUNITY You may know about the Social, Personal and Health Education (SPHE) programme, which is now running in most schools in the country. This focuses on the health, personal development, decision making and self esteem of young people and it also deals with the use of alcohol. However we cannot leave it all to the schools and, as parents, we can influence our children’s attitude to school and to participation. ‘She will be taught about alcohol at school soon enough – maybe I should leave alcohol education to the experts. Besides, I don’t want to put ideas in her head before she’s even a teenager.’

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When a young person drinks too much it is usually part of a broad set of behaviours. Here are some suggestions that can help prevent these behaviours: • Encourage commitment at school – either to study or sport or other activities; • Find out about your school's policies on alcohol. Partnership between parents and schools is likely to bring about a better outcome than any effort made by either on their own; • Encourage children to read or to take up a hobby that does not involve drink. Moving from Primary to Secondary school is a stressful time – new subjects, new teachers, possibly new classmates and making new friends. If the transition isn’t smooth young people are more likely to become involved in underage drinking. Our children may want to appear ‘grown up’ at this time but in fact they are very vulnerable and we need to be alert to any changes and be available for a chat. Teachers have insights into our children which we may not have. Many are parents themselves and they all play a significant role in our children’s formation. Do talk to them if you have concerns about alcohol abuse. HOW YOU CAN HELP Alcohol abuse is not confined to any particular sector in society. You can be sure that your teenager (or preteen) will be offered alcohol. You cannot be sure that your children will not make silly mistakes with alcohol. Young people who come through all this with responsible drinking habits often share many of the following characteristics: Healthy self esteem. They know their own strengths and weaknesses and have the confidence to know they are liked and to like themselves. Because of this they are unlikely to harm or abuse themselves. Parents can encourage self-esteem by being supportive of their children’s efforts from an early age and being willing and interested listeners to their ups and downs. They can make decisions. There are many influences on young people, often with conflicting messages. These young people can make up their minds without worrying too much what others think. Parents walk a fine line here. Too much control and children have no opportunity to think for themselves – too little and they may feel that YOUR FREE COPY


DRINK AWARE ADVERTORIAL decisions are not important. What young people need is encouragement to think on their feet, follow their own advice and resist following the herd at times. They understand that some rules are necessary. Through learning to live with clear and reasonable rules young people develop personal responsibility. Parents can help by having a few clear rules at home and by explaining the values behind the rules. A rule about telling those at home where you are going and what time you will be home is a great protection. They appreciate the value of money. They realise that they must manage on a limited amount of money. Parents can limit their children's pocket money or control the amount available from parttime jobs – by, for example, requiring a contribution to collective household expenses from income earned outside the home. They are busy with interesting lives. Some are involved in school, others in sport, dancing, music or youth clubs. They do not have much time to be bored. Boredom is one of the greatest causes of alcohol abuse. Try to spot their talents early and give them every encouragement to develop them. Their families drink in moderation, if they choose to drink, or are open about their problems. They have seen their adult relatives drink in a moderate way, and have seen them choose not to drink on occasion (e.g. when driving). Alternatively, if there are problem drinkers in the family, these issues have been openly and frankly discussed with them. Children of alcoholic parents can use lessons from frank and compassionate discussion of the issue to help protect themselves and their friends. Children are not taken in by appearances – they are more influenced by what we do than by what we say. Teenagers in particular are rarely fooled at home and honesty is certainly the best policy. PARENTS’ WORRIES “How do I explain the dangers of drink?” Most adults in Ireland take a drink when relaxing and socialising and it is helpful to acknowledge the enjoyable aspect of this. It is also helpful to discuss with young people the harmful aspects such as losing control, taking risks and wasting money. A good time to bring up these discussions is when watching TV when the issue arises. We can talk to our teenagers, listen to their views and convey information and guidance in a distanced way that is not too threatening for them. This has proven more useful than scare tactics or punishment, which can turn young people off. “I worry about the friends they are with.” The ‘best friends’ have a lot of influence in the development of a pattern of drinking. Parents are wise to be aware of the pattern of drinking among young people in the area. It is also helpful to get to know the ‘best friends’ and make them welcome at home. Often parents criticise friends when they fear their influence. This can lead to a young person feeling torn between parents and friends and this is not helpful in maintaining good communication. It is better for parents to convey their worries about the safety of the young people than to run down the friends YOUR FREE COPY

themselves. “Will they end up in a fight?” We also need to discuss the increasing trend towards rowdy and violent behaviour, often under the influence of alcohol, and to clearly state that violence at all levels is unacceptable. Parents can help teenagers to think about places that are dangerous and how levels of alcohol consumption can leave them vulnerable to involvement in fights. Young people need the older generation to be clearly concerned with their safety. “I’m so worried I can’t sleep.” Parents often worry when their teenagers begin to drink. Often that fear is not so much about the drink itself as the consequences of drinking. At its worst the fear can be about drink related violence or poor decision making around sexual activity. “Are they having sex?” We all worry about pressure on our children as they enter puberty and the confusion and anxiety that can follow. The age of sexual activity has fallen and peer pressure along with media pressure can make decision making difficult. Sometimes young people drink in response to this pressure and alcohol consumption can lead to inappropriate decisions. Parents can make it clear to their sons and daughters that sexual activity is always their choice and it is always OK to say "NO". Once again TV and films can provide us with opportunities to discuss this with our young people. “I just don’t know how to begin. I know she drinks sometimes when she’s out with her friends. She’s usually quite a sensible girl, but I just hope she doesn’t take any stupid risks. Should I have drink in the house?” Most households do have drink at home and will often offer a drink to visitors. Drink however needs to be kept in a place where younger children cannot access it by accident. It is unfair to teenagers, especially if parents are away for a night, to leave them in a situation where they have access to a large supply of drink at home especially during the years when they are likely to experiment.

Young People & Alcohol Quiz

ARE THESE STATEMENTS TRUE OR FALSE? 1 The average age of beginning to drink is 14-15 years FALSE Since the early 80's the average age of beginning to drink has reduced from 15 years to 13 years. The whole 'timetable' of drinking (starting with an occasional drink and following with more regular drinking) is now earlier than a generation ago, but has levelled off, with recent (2011) evidence showing it has increased somewhat. 2 The number of young people who have never tried alcohol has decreased over the years. TRUE There has been a dramatic change here. Thirty years ago about 1 in 4 those leaving post-primary school had not tried alcohol even once.Today the number reaching 18 without having tried alcohol is very small. Some teenagers start to drink because they wrongly think all teenagers are drinking. Recent research shows that the number of teenagers under 15 experimenting with alcohol has dropped and that half of 15 year olds are not regular drinkers. Delaying drinking reduces the risks of harmful drinking in later life. 3 Under 18's know that they will not be able to buy alcohol, even if they want to FALSE Young people aged from 16 upwards say that they can get access to alcohol if they want to. (We are not suggesting that alcohol is always easily obtained – what is crucial is that young people see it as easy to obtain). 4 There is more drinking in cities than anywhere else FALSE People from all backgrounds begin to drink at roughly the same age. 5 All young people do not start drinking in the same setting TRUE There are three broad locations for the 'first drink'. Own home or home of a friend (sometimes when parents are away), pubs/off- licences (sometimes bought by a 'friend' who is overage), and parks/beaches/ waste-ground.

USEFUL CONTACTS Your school’s Parents Council Your school’s Home Liaison Officer Your Health Board's Health Promotion Officer Your local Residents Association VISIT DRINKAWARE.IE for information on alcohol and drinking, from fascinating facts to practical tips. DOWNLOAD FREE GUIDES including the 'Student Survival Guide' the 'Festival Survival Guide', 'Alcohol Sport & You' and the 'Christmas Survival Guide'. OTHER USEFUL PUBLICATIONS: ‘Straight Talk - A guide for parents on teenage drinking’ published by the HSE

drinkaware.ie was developed by MEAS (Mature Enjoyment of Alcohol in Society Limited) MEAS is a drinks industry initiative against alcohol misuse MEAS,Merrion House, 1/3 Lower Fitzwilliam Street, Dublin 2. Tel: 01 611 4811 Email: info@meas.ie www.meas.ie

6 The changes in Irish Society are part of the picture that influence the drinking of young people TRUE Childhood is shorter in modern Ireland than it was even 20 years ago. Young people are independent minded at an earlier age, are sexually active, and make decisions about their lives earlier. 7 The best time to talk to your children about alcohol is when they enter the early teens FALSE Children often ask about alcohol and drinking when they are very young. When this happens a positive response is better than ducking the issue. Many parents do not see the need to raise the subject until their children reach their teens when they apparently start drinking alcohol. Ideally you should speak to your child before he or she is likely to start experimenting with alcohol.

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feature FOOD

Hosting a stress-free dinner party

It seems there is an increased pressure to deliver Michelin star quality food after watching people’s cooking scrutinised on television shows like Come Dine With Me and MasterChef. Researchers recently found that 57 per cent of people thought entertaining friends for a meal was more nerveracking than commuting to work, while a quarter said it was more testing than a job interview. So what is the key to hosting a stress-free dinner party? Well renowned chef and food writer Domini Kemp shares her key tips and disaster proof recipes for a three course extravaganza.

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It’s always a bit cheeky to suggest that you can guarantee stress-free dinner parties. They are always a bit stressful as there’s a lot of work organising, shopping and cooking, no matter how simple you keep it. But there are definitely ways to ease up on the workload. Here are some of my ideas and tips: I prefer to do big platters of things to share with a glass of wine and this can be done at the table or even whilst hanging around in the kitchen. The chorizo recipe below is guaranteed to get people nibbling. Put glasses, wine, water and anything else you have to drink on a table and let people help themselves. Much easier than having to mind them and top up glasses all evening! If you’re going to have cheese, get it all ready and keep it hidden in a room, loosely covered, so it can just appear, ready to go. Have side plates and knives ready too. Having to forage around for bits and pieces late in the evening is always a pain, so have it all ready to go. Don’t feel obliged to have three proper courses. A few nibbles to start, one plate of something delicious and a small bite of something sweet to end is perfect. Less really is more! Have a main course that is rather forgiving - like stew - so if your timing goes akimbo, then all is not lost.

YOUR FREE COPY


F00D feature

Starter

Grilled chorizo with Romesco sauce In fairness, you’re not going to just “whip up” this Romesco sauce, but these grilled bits of chorizo don’t need anything except a napkin and a glass of vino. Serves 4-6 1-2 chorizos Drizzle olive oil 2 tbsp balsamic vinegar This couldn’t be easier. Slice the chorizo into 1cm thick slices. Simply heat up the olive oil in a large non-stick frying pan and when nearly smoking, fry the chorizo over a high heat until starting to caramelise. A lot of oil will start oozing into the pan. When they’ve got good colour, add the balsamic and let them get all glazed up. Remove with a slotted spoon or just drain on kitchen paper and serve with some Romesco sauce to dunk them into.

Romesco sauce 2 red peppers 4 tomatoes 50 ml olive oil Salt & pepper Few cloves garlic, peeled and crushed 30 g flaked almonds Good pinch smoked sweet paprika 1 slice stale bread, roughly torn Splash sherry vinegar Preheat oven to 240 C. Slice the red peppers and chuck away the seeds and green bits. Cut the tomatoes in half and place on a baking tray. Drizzle with half the olive oil, season well with plenty of salt & pepper and roast for 20-25 minutes until just starting to char. Transfer to a food processor and add in the rest of the ingredients. Whizz until a thick but smooth paste. You may need to add some more olive oil. Season well and serve with the chorizo.

Main Course

Beef stew with red wine & thyme You need a big ovenproof saucepan, with a lid on it, for this recipe. Olive oil 1.5kg beef, suitable for stewing Salt & pepper 1 large onion, peeled and sliced 3 carrots, peeled and chopped into chunks ½ head celery, finely sliced 4 cloves garlic, peeled and sliced YOUR FREE COPY

Bunch fresh thyme 1 small tin anchovies (about 30g) 1 bottle red wine Squeeze harissa Good pinch Chinese five spice ½ x 200 g pack gnocchi (optional) 100-200 g frozen peas (optional) Preheat oven to 150 C. I was under severe time constraints when I made this, so I started by frying the beef in batches in a large frying pan in a little of the olive oil and I seasoned it really well. In the big saucepan (that I was going to cook the stew in) I added a bit of olive oil and on a decent heat, started frying the onions, then the carrots and celery along with the garlic and thyme. When the beef was brown enough, I transferred it into the saucepan, and heated up the frying pan again with some more oil and browned the rest of the beef. If you need to de-glaze the frying pan, then a good splash of water or some of the wine will do. But make sure you pour the juices into the saucepan. Add the anchovies and red wine to the vegetables. Mix well; add the harissa and the five spice. Mix really well and then cook in the oven, for at least two hours, preferably three. Keep the lid on and taste after an hour or so. If you feel it needs some more liquid, add some hot water or alternatively, you can leave the lid off for 20 minutes to reduce it. The anchovies are quite salty, so you’ll find that it has plenty of flavour. Right before you want to serve you can add some gnocchi directly to the stew. If it’s too dry for them to cook properly, cook them in a small saucepan for a couple of minutes, drain and add to the stew. Add a few handfuls of peas and cook until they are hot through. Allow it to relax for a few minutes before serving.

Dessert Fig tart

Make this in a tart tin that measures 25cm, but you can also do this in a baking tray, whatever suits. This does not need to be rolled out very well or blind baked!

200 g plain flour 100 g butter 175 g caster sugar Pinch salt 1 egg yolk 1 tsp vanilla extract 10 figs 2 tbsp granulated sugar 150 g apricot jam In a food processor, make the pastry by pulsing the flour & butter till it resembles breadcrumbs, add the sugar and salt, then pulse again. Add the yolk and the vanilla and keep processing until the pastry comes together and forms a ball. If it is a bit dry and won’t form a ball, add a tiny splash of cream or another egg yolk. Wrap in cling film and chill for 30 minutes or overnight. Preheat the oven to 180 C. Cut the figs in half, then cut in quarters. Roll out the pastry and line the bottom of the tin, but leave the pastry quite thick. Don’t bother trying to line the sides, just the base, almost like you are rolling out pizza dough. Arrange the fig slices on top, sprinkle with sugar and bake for about 45 minutes until puffed up slightly and golden brown. Melt the jam with a few teaspoons of water over a gentle heat and when the tart is cool, glaze and leave to cool fully before serving.

OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 21


feature wELL bEING

Ready, Steady,

Push!

It’s sAId thAt the best prepArAtIon for chIldbIrth Is All About presence of mInd And hAvIng the body relAxed for the ultImAte test In pAIn endurAnce. kAren creed questIons If prActIcIng pregnAncy yogA benefIts when It comes to lAbour.

m

y mother’s generation must look and laugh at first time mums nowadays with our long list of preparation for labour and the amount we spend to try ensure that we are as ready for birth as possible; when they appeared to do it all without any help in advance. Hearing the horror labour stories from friends and knowing it would be one of the most physically taxing things I would ever do, I thought why not prepare as best I could for it? If I was to run a marathon I would train in advance, so why not have the same approach when it comes to childbirth? One “google” search brought up endless prenatal yoga classes nationwide, most recommending a minimum of six weeks so that the body is well prepared when it comes to the day your baby is born. I was instantly taken by the name of the course – mummystummy.com - and sure enough when I arrived to the first class I could tell I was going to like it, for the friendly ambience if nothing else. Yoga classes I have taken in the past have focused more on the meditation and less on the practical elements of strength and core exercises. But I could tell the yoga teacher, Caroline, was going to offer a good balance of both, and having gone through labour twice herself not so long ago, she could relate firsthand what was required to get through it. Class starts like a sort of AA meeting with us all in a circle on our mats, introducing ourselves and giving the update on our pregnancies. The class usually ranges from those in early stages to those due to give birth within a matter of weeks, and so the stories can vary from “feeling first stage pregnancy tiredness to uncomfortably big bumps and an inability to get out of bed without help.” After everyone shares their pregnancy story, with all the aches and pains noted, Caroline then decides the type of class she will take. Her classes vary in intensity, from vigorous to slower and more meditative, depending on the needs. In the class we ask about specific yoga postures that would be good to use during labour. She assures us there are quite a few really great yoga postures and movements that bring more comfort and ease to the birthing process. Many of the postures have us on all fours, like the anterior which has the advantage of encouraging your baby to roll their spine against your belly. This is the ideal position for birthing a baby because it is the path of least resistance and therefore makes for an easier birth for you and baby. Doggie wail tagging is another and is especially nice if your energy is low or if your wrists get sore. Caroline also outlines how moving the hips is key and hip circles are another great way to keep this part of the body open, loose and relaxed… just what you need to help your cervix open more easily. You can do small circles, medium circles or really big

22 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

ones. Again she tells us to do what feels right. Like any other yoga class, regular sessions can help burn calories, as well as building strength and flexibility. Most of the sessions include some jumping about and flailing arms to get the body feeling relaxed, before entering into some yoga poses that tested the strength of our legs, and other body parts that need to be strong heading into labour. The ball is a familiar aspect of prenatal yoga, and in hospital labour wards as it’s said hugging it, rolling it or swaying on it all helps ease contractions. My favourite was the figure of 8 move, deciding this would be my key distraction when in labour. The movements that move the hips tend to help the most in labour and it actually comes from belly dancing which has strong roots in childbirth and is incredibly soothing. Each yoga class lasted over 90 minutes and by the end, meditation was a chance to curl up on our sides with a pillow and take time out to hug our tummies and talk to our babies. Initially I felt awkward at the idea of hugging my tummy and rubbing it to let baby know all was ok. But after a while I realised it made me aware to make the time to rub my tummy and relax for a few minutes each day, amid my busy schedule, so the baby could sense calm. When it came to my labour day, I arrived at the hospital armed with the postures and positions from pregnancy yoga that I intended to use to combat contractions and make childbirth as painless as possible. With strong signs my baby was not going to arrive without intervention, my induction was instigated and my waters broken, bringing on labour fast and furiously. The pain was excruciating but my golden thread of breathing was put to good use immediately and for the next four hours I relied on this, my husband rubbing my back and breathing with me the exercise that proved to be my anchor. Amid the contractions that were getting more excruciating and closer together, one of the midwives brought in the ball for me to use as another support, but it did not seem to bring any comfort despite it being one of my favourite parts of prenatal yoga. Instead I relied on my figure of 8 and kept to this and the golden thread of breathing until they decided it was time to bring me to the delivery room to have my baby. With or without prenatal yoga, labour is tough work. But having the experience of breathing exercises and knowing certain pain easing positions helped me to stay calm, which is essential during what can easily turn into a stressful and chaotic situation. My husband could not believe that I did not shout once or curse amid the most painful contractions, instead remaining focused on my deep breathing down towards baby. Yoga didn’t only help me in my labour but in getting my tummy back to normal. Unsurprisingly prenatal yoga has come

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well being feature

into vogue as a way to stay fit during pregnancy and to make it easier to get back in shape postbaby. Kate Middleton reportedly stuck to a yoga practice during her pregnancy. The gentle exercises tailored specifically to the needs of pregnant women can be a good alternative to more high-intensity workouts that may not be advised for expecting mothers. It’s also no secret that yoga is one of the best things you can do to relieve stress. The relaxation-inducing practice has been shown to also contribute to a healthier pregnancy. Now with a few week old baby in my arms, and wholly confident of the benefits of prenatal yoga, I am set to return to mummy’s tummy for mum and baby yoga classes for continued benefits for both baby and me. For more information on Caroline’s prenatal yoga classes in Greystones and Blackrock visit www.mummystummy.com. For those interested in signing up, mention The Waiting Room and you will receive a 10% discount on a six week course.

ACTIVE BIRTH WORKSHOPS Active birth workshops are designed to empower you and your partner throughout late pregnancy, the birth process and what to expect when your baby arrives. This workshop, which runs every six weeks, is ideal for women in their last trimester and their partners. It gives you both an idea of what to expect in hospital, how to cope with and relax in the different stages of labour and how to feel empowered no matter what birth you have. The active birth workshop includes: • The last few weeks of pregnancy and what to do if you are overdue • Packing your hospital bag - the essentials to bring with you. • Maximise time at home before going in to the hospital. • The anatomy and physiology of birth and the different stages of labour. • How to use breath, relaxation and visualisation in labour to tap into your pain relieving hormones and reduce any stress in hospital. • How to relax and move into different labour and birth positions. • Interventions, the benefits and risks and how to stay positive and active throughout them. • The Partners role - ideas to support and encourage your partner through labour and how to feel useful! • Massage for labour • Connecting with your new born baby and feeding options For more information visit www.mummystummy.com YOUR FREE COPY

OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 23


promotion weight watchers

‘I can’t stop grinning’ Having recently reached her target weight by losing almost nine stone, Marilyn Reilly tells us how she can’t stop grinning… Marilyn says: “It was around Christmas 2010 when I finally decided that I was going to do something about my weight; my friends were going out and I just didn’t feel like going with them, all I wanted was to stay at home. I was tired of being the fat girl sitting in the corner and wondering who was looking at me, I was everyone’s ‘fat happy friend’ and I was sick of it. I had tried to lose weight before but anything that I lost would go straight back on; I just never stuck with it, but this time around I was determined to do it. It was my first time to try the ProPoints® programme and I found it brilliant; the weekly allowance gave me a safety net, so I knew that I could have a glass of wine or a piece of cake during the week and still lose weight. I immediately clicked with my leader Margaret and the other members there. The biggest change I made was having breakfast; I used to go the entire day without eating and then come evening time I’d have whatever I wanted. Now I make sure to have breakfast, lunch and dinner. I read all the literature from the class, filled out my tracker and stayed for every meeting. The tracker was great because it gave me a reference point; if ever I had a bad week I could go back and remind myself what I had been doing during a week that went really well. I planned everything in advance, and every four weeks or so I would make up batches of food for the freezer so that I knew I always had something there. Of course there were days where I went off the rails, but I immediately got back on track. I recently reached my goal and the feeling is just amazing; I don’t know why I never did it before now. My confidence has improved so much; when I was heavy and I heard someone laughing, I used to always assume they were laughing at me, now I don’t care because I like

Marilyn’s Statistics Name: Marilyn Reilly From: Meath, living in Blanchardstown Start weight: 19st 11lb Now: 11st 11lb Lost: 8st 10lb Class: Blanchardstown Leader: Margaret Burke 24 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

me and I’m happy with who I am. I recently wore a bikini for the first time and the feeling was fantastic. I’m not the fat girl in the corner anymore, I’m not invisible – this is me, this is my life and I can live it now. I spend my whole time grinning from ear to ear, even when I’m lying in bed about to go asleep, I’m smiling, I just can’t help thinking… all this, it’s pretty cool!” Marilyn’s tips for success Just do it, don’t be afraid. This is your journey, so do it in your own way and at your own pace. Keep your tracker, plan your meals and stay to class. Stick with it, and don’t look on it as a diet – you have to re-train your brain and look at food in a different way. Food is not the be all and end all; it’s just something to get you through the day – so live your life!

Marily

n befor

e

For inclu class ding deta ils ‘ At W mee men o t ork nly /By ings: ’ re group quest courses 8 week call 1850 23 weig or visit 4 123 At Home htwatc /by post hers.ie S 056 77 2 ervice call 22 7 6

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wEIGHT waTCHERS promotion

rich hungarian beef goulash This goulash goes well with 100g (3 ½ oz) boiled new potatoes but just remember to add the extra 2 ProPoints values per serving. 7 ProPoints per serving 15 ProPoints per recipe 25 mins preparation, 1 ½ hours cooking Freezing

Ingredients calorie controlled cooking spray 300g (10 ½ oz) lean braising steak, cut into chunks 2 teaspoons paprika 1 onion, sliced 1 garlic clove, crushed 1 large carrot, peeled and sliced 1 red pepper, de-seeded and chopped 400g can chopped tomatoes 150ml (5 fl oz) beef stock 1 tablespoon cornflour salt and freshly ground black pepper 20g (3/4 oz) low fat crème fraiche, to serve

chopped fresh parsley, to garnish

Instructions

1. heat a large non-stick saucepan and spray with the cooking spray. Add the beef, a handful at a time, and cook for about 2-3 minutes over a high heat until sealed and browned. 2. Add the paprika, onion and garlic and cook, stirring for 1-2 minutes, then add the carrot, pepper, tomatoes and stock. Cover and cook over a very low heat for 1 ½ hours, or until the meat is very tender. Check the liquid level occasionally, adding a little water if needed. 3. Blend the cornflour with 2 tablespoons of cold water, then add to the goulash and stir until thickened. Season to taste. 4. Serve the goulash with 2 teaspoons of crème fraiche per portion, garnished with the chopped parsley. cook’s tip: If you like your food spicy, add a little more paprika. Try this: Use the same weight of skinless boneless chicken breasts for 6 ProPoints values per serving but reduce the cooking time to 1 hour.

rhubarb and apple sponge pudding 7 ProPoints (V) Serves 6 Takes 10 minutes to prepare, 45 minutes to cook

Ingredients 2 cooking apples, peeled, cored and sliced 250g (9oz) rhubarb, cut into 2.5cm (1 inch) chunks 150g (5½oz) caster sugar 125g (4½oz) self raising flour, sifted 50g (1¾ oz) low fat spread 2 eggs 2 x 200g pots low fat vanilla yogurt

Instructions

1. Preheat the oven to gas Mark 4/180ºC/fan oven 160ºC. Place the sliced apples and rhubarb in a 23cm (9 inch) ovenproof baking dish and scatter on 50g (1¾ oz) caster sugar. 2. Add 3 tablespoons of water to the dish, cover with foil and bake for 20 minutes until the fruit is just tender. 3. After about 15 minutes, make the spomge by whisking together the rest of the sugar, flour, low fat spread, eggs and 50g (1¾ oz) of the vanilla yogurt. Beat for 2 minutes until the sponge is pale and fluffy. Spoon the sponge mixture over the fruit and bake for 20-25 minutes until risen and golden brown. 4. Serve the pudding with the rest of the yogurt.

for more delicious recipies go to weightwatchers.ie  or fi nd us on facebook at www.facebook.com/wwirelandofficial YOUR FREE COPY

OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 25


feature keeping active

The great

outdoors The temperatures may be dropping but there is no excuse not to wrap up warm and get out and about to appreciate the scenic backdrop Ireland offers to hikers and keen walkers. Simon Walker highlights some of his favourite trails around the country. Guogane Barra is an area of outstanding natural beauty, which is historically famous for the site St Finbarr’s island hermitage situated in Gougane Barra Lake. The source of the river Lee flows into the lake, which is surrounded by towering cliffs, which are capped by heather and boggy upland heaths. This walk is a high level circuit one around the mountains, which surround the lake. The walk should be reserved for a clear day as much of the high ground is relatively featureless and there is always the danger of straying too near the steep cliffs. There is an escape from Bealick down into the forest park below in case of difficulty. The start and finish of the walk are characterised by tracks but the upland route is mainly pathless. The circuit can be done in either direction, and the area is covered in OS Discovery Series Map No 85. You will need to climb over some fences whilst gaining height. You will soon find a fence going up the mountain towards Coomataggart, always stay on the left hand side of this fence. As you gain height going away from the Lough you can find a nice place for a break or a picnic if the weather is kind, which gives you a good view of Gougane Barra lake below. Care is needed in the descent, as it is a little treacherous underfoot. Slí Loai follows the course of the infant Lee from the lower car park to the head of the great coum - a distance of about 1.5km. From the lower car park there is a choice of several other walks, including the ever-popular Nature Trail which is quite short - under 1km. For the more energetic there is a very fine walk called Slí Easa which commands magnificent views of the whole glen and the great mountain wall that encloses it. Killarney is said to have a different walking route for every day in the year. This may be an exaggeration, but only just. The kingdom of Kerry is a haven for the walking enthusiast. To experience it you need to choose a good base. Killarney has a plethora of “loop walks” where walkers return to the start point

without recovering their steps - some can be completed in 30 minutes while others can take more than four hours. There are miles of golden sandy beaches that are Blue Flag nearby to Killarney. Killarney is also the perfect base for taking on the beautifully scenic and historic ‘Kerry Way’, ‘Dingle way’ and ‘Beara Way’ walks through the ‘Three Peninsulas’ of the Ring of Kerry, Dingle and Beara. Bray Head to Greystones is a five mile coastal trek that is popular with hillwalkers, families, tourists and bird-watchers. Bray Head, the imposing hill which dominates the coastal town of Bray in Co. Wicklow, is the setting for an interesting two hour nature walk. The walk covers rocks, coastal erosion, flora and fauna of this isolated yet accessible area. The trip takes place along the first 2km of the “Cliff walk”, a 5km path connecting Bray Esplanade to Greystones Harbour. The walk is best done in the direction Greystones to Bray for two reasons: in order to have the sun behind you rather than in your face, and in order to start off in the location with less frequent transport, and end up at a location where the services are frequent, and your arrival time does not need to be exactly planned. This is a medium to tough walk of around 7 to 8km, along a marked trail, mostly in reasonable condition, but with a few rough patches, and mostly gentle climbing with some steeper parts. Lugnaquilla is the highest in the Wicklow Mountains. Nothing technical, just hiking. The lower sections (eg. up Aughavanna if doing the ridge from the south) is a gentle climb but very hard walking over bog and heather, with no paths. There is a steep climb to the top from the south to Percy’s Table. Be careful of the north and south prisons in low visibility but they are clearly marked on the map. Approaching from the east (Glenmalure Valley), an easy walk along a path with switchbacks up Clohernagh, gets you onto the ridge - an easier route. A good day’s walk is to start with Aughavanna, then Lybagh, Slieve

26 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

Maan, Lugnquilla, Clohernagh, and down into Glenmalure (where there is a pub, which also serves food). At the bottom of the switchbacks into Glenmalure there is a fenced off farmyard which you have to go around - a bit of an irritation. Glenmalure is a beautiful, relatively unpopulated valley and is Leinster’s highest peak, with an elevation of just over 3,000 feet. On a clear day, views stretch across the Irish Sea to the mountains of Snowdonia in Wales. On a foggy one, however, you can barely see your nose. The mountain can be tackled via a number of routes, but if you’re looking for a test, hit it from the Glen of Imaal. The route skirts the perimeter of a military range. Lug can be a moody beast, so be sure to check the weather and follow the usual advice: dress appropriately, tell someone where you’re going, avoid hiking alone, and remember to bring a mobile phone. Gurteen Beach and Dogs Bay is an easy loop walk in the west of Ireland on two unusual beaches and the headland between them. Good footwear is needed as there are low rocks in a few places and it can be slippy if it rains. Taking in rock pools, sand dunes, there is also an excavation site in an ancient village near the end of the peninsula. The headland is a fragile dune habitat. Remember to look back for great views behind. Watch out for giant hares, and offshore you might see dolphins and porpoises. The walk finishes at Gurteen car park. There is a short loop of 4km which takes about one and half hours or a longer route of 7km. The Oratory at Mam Ean is a walk along a quiet and scenic back road, followed by an ascent on a traditional pilgrim’s path to an oratory up in a beautiful pass spot. Legend has it that St Patrick lived up there and you can see his stony bed, Stations of the Cross and a holy well. It is set above a beautiful little lake. The pilgrim path is quite short and ideal for those keen to get a short walk in. For more information on walks around Ireland visit www.discoverireland.ie. YOUR FREE COPY


A day in the life feature

a day in the life

of a college student

With a combination of lectures, study and socialising life as a college student can be hectic. Law student Chloe O’Flynn outlines a typical day in her student shoes in Galway

6.15am: My alarm goes off. I am part of the University rowing squad which requires early morning training sessions. With the weather getting colder, it’s a lot harder to get out of bed in the mornings and straight into a boat! I was privileged to be awarded a university sports scholarship which has been a huge help to me. Gary Ryan is head of sport in NUIG, he has given me ample opportunity to help me succeed along with Dave Mannion who is the current head coach of the highly successful NUIG boat club. It is an honour to train alongside the best oars women in the country every day so the early mornings in freezing cold temperatures are totally worthwhile. 6.30am: Breakfast usually consists of a bowl of porridge, poached eggs, yoghurt and lots of fruit. With intense training early in the morning and then back to back lectures, it means there isn’t a whole lot of time for refueling so I have to make sure I eat a satisfactory breakfast. With the scholarship programme I have a nutritionist who guides me on this matter. A decent breakfast significantly increases my energy levels for the long day ahead.

7am: We get assigned our crews and launch. This morning is a tech session so we are going for a paddle with the main focus on technique. We are back at the slip for 8.30am. Cool down, stretches, and then straight into the shower. It’s only now that the rush to make the dreaded 9am lecture begins! The River Corrib, on which I train every day, flows through the university. The Boat House, gym, and physio are all situated on campus. My accommodation, training facilities, and Law School are all within a five minute walk of each other which makes it so accessible for me to train. 9am: This morning I have EU Law. It takes me a while to settle into the lecture after the busy morning but EU is one of my favourite subjects so after a few minutes I’m into the swing of it. After about a half

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an hour I’m trying to open a cereal bar and an orange without anyone noticing. I don’t succeed and I’m now sharing segments of orange with classmates at the back of the lecture theatre. I’m in lectures until 12.

12-1pm: Enjoying lunch in the university’s bustling Bialann with my friend Steph. The Bialann is always a hive of activity at this hour. An hour turns to two quickly. 2pm: I have a two hour tutorial in the Cairns building which is located at the furthest point of the campus. It’s now lashing rain again so I get soaked to the skin on my way there, which is something I have become accustomed to in Galway! It’s always raining! 4pm: My last lecture of the day is Health Law. It’s a very interesting subject and keeps me intrigued for the hour which flies by. 5pm: I head to Smokies cafe with classmates and have a snack before we head our separate ways for the evening. 5.30pm: Another evening, another session. Not the session my classmates are heading to though! We are on the water again for the second time, this time 5k time trials. As it’s only September we are still trying to settle back into our training routine so these sessions are extremely tough after a day in college . 8pm: Finished for the day. I head back to my apartment and cook a big pot of pasta. I try to cook enough so that I can bring some to college the next day but my housemate always finds a way of eating it. My friend Eanna is playing a gig with his band Oh Boland tonight. A few of the girls from my crew are heading to see it and we are really looking forward to it. With our intensive training schedule and final year I don’t get to go out as often as my peers but I wouldn’t have it any other way.

OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 27


The Waiting Room

Quick Quiz

CrossworD

Across

1

5 False (6) Question 1

5

What7isMiserable, the other name for tetanus?despicable (8) (a) Scabies 9 Matching pair (b) Lockjaw (c) Rabiessleeping units (d) Jab (4,4)

2

6

3

9

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8

12 13

14

15 17

18

(a) Clint 13 Eastwood Human soul, (b) Luigi spirit Tenco or mind (c) Ennio(6) Morricone (d) Jimmy Fontana

21

Question 3

23

19

20

15 To fool with or deceive (6)

22

24

18isOld What the enough national (3,2,7) language of Iran? also

22 Badge4 of office Question

8 Jealousy (4)

2 Regard with respect/awe (6)

Peg Donnellan, co galway

3 Towards or to the back (8)

­­­Terms: 18+. 60c per entry incl VAT. Network charges vary. Competition closes midnight Monday 22nd November Entries made after the close date do not count and you may be charged. SP Phonovation Ltd. PO Box 6, Dun Laoghaire, Co Dublin. ­­­­­­­­Helpline 0818217100

gentleunits flattery sleeping (4,4) (8)

Delete or attractive detach (6) 14 10Highly

visually (3,5)

(b) Interpol (c) FBI 6 TV broadcast of (d) Irish Defence Forces(8) information

Question 7

4 His business involves frozen water (6) 6 TV broadcast of information (8)

Human soul, spirit or mind 17 13Crude (6) representation of someone for 15ridicule To fool with(6) or deceive (6)

7 Very hot asian mustard (6)

18 18Allocate Old enoughor (3,2,7) 3 Towards Question 6 or to appoint (6) the back (8) What organisation uses the Tree bark also 19 21Become orknown as motto4 Fidelity, Bravery, His business Chinese cinnamon (6) harden like bone Integrity? involves frozen (6) (a) Garda water (6)

Where is the Sea of Tranquillity?

8 Jealousy (4)

sudoku

Fill in the grid so that each row, column and 3x3 square contain all the digits from 1 to 9

12 Cajole or influence by gentle flattery (8) 14 Highly attractive visually (3,5)

22 Badge of office or honour (8)

16 One who creates Art or plans (8)

(5-3)

17 Crude representation of someone for ridicule (6)

20 Starchy cereal used in 23 Dry laundry without ironing puddings (4)

Congratulations!

The winner of last issue’s crossword is

11 Incapable of serious,

16 connected One who creates thought (12) Whose secretary was Miss Down Art or plans (8)

respect/awe (6)

How To Enter: Text TWR2 followed by your answer, name, address and phone number to 53307 or post your answers along with your phone number to us! Closing date Mon 22nd November 2013

Down 1 Frantic or frenzied (8)

7 Miserable, despicable (8)

Question 5

1 Frantic (a) James Bond or (b) Mr. Moneypenny frenzied (8) (c) M 2 Regard with (d) Quagmire

Awarded Best 4 Star Hotel in Ireland, The Galway Bay Hotel is a charming and elegant hotel in the spectacular location of Galway’s famous Salthill. The hotel is only five minutes from Galway city centre and a short drive to beautiful Connemara. Waterside walks, wine and cheese tasting, beauty talks and live entertainment are some of the many activities available in this renowned award-winning hotel. www.galwaybayhotel com or Tel: 091 520 520

7 Across Very hot asian 5mustard False (6) (6)

honourwas (8) better 12 Cajole or Freddieor Bulgara known 9influence Matching pair by of 23 as? Dry laundry

Moneypenny?

16

No time to finish? No worries! This magazine is yours to take home!

cinnamon (6)

overweight (6)

Win 2 night’s bed and breakfast plus 1 evening meal for 2

10

11

Who11composed the Incapable of soundtracks for A Fist Full serious, of Dollars, For A Few Dolconnected lars More, The Good The thought (12) Bad And The Ugly?

(a) Fat Tony without ironing (b) Freddie Mercury (5-3) (c) Freddie Kruger (d) Raging Bull or 24 Plump

The winning word is the answer to 12 down.

(ex Jul/Aug, Sun-Thurs inclusive)

10 Delete or detach (6) 2 Question

(a) English 21 Tree bark (b) Farsi (c) Arabicknown as Chinese (d) French

4

7

24 Plump or overweight (6) 18 Allocate or appoint (6)

(a) Venus (b) Dublin (c) On the Moon

19 Become or harden like bone (6) A1. A2. A3. A4.

Lockjaw Ennio Morricone Farsi Freddie Mercury

A5. M (not James Bond) A6. F.B.I. A7. On the Moon

Crossword is open to readers aged 18 or over, are resident in the Republic of Ireland, except employees and their families of The Waiting Room Magazine, its printers, or anyone connected with the competition. The magazine is not responsible for entries lost, delayed or damaged in the post. Proof of postage is not accepted as proof of delivery. Any number of entries will be accepted. Winner will be the sender of the first correct entry to be drawn at random after the closing date. Winner will be notified by post, and only their name and the county in which they live may be published in the magazine. All personal information obtained through entry into this competition will be destroyed following its completion. Entry implies acceptance of these rules.

PUZZLES

28 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

20 Starchy cereal used in puddings (4)

source: www.sudoku.com.au YOUR FREE COPY


worDSEARCH

Vision Express supports The Childhood Eye Cancer Trust and Temple Street charities www.visionexpress.ie

PUZZLES

Can you find all 12 of these ghoulish words?

HALLOWEEN GHOST BAT WITCH PUMPKIN BOO

WIN a free eye test

and a pair of designer glasses including lenses worth up to €250 Post your completed WORDSEARCH along with your name and address and phone number to The Waiting Room, The Studio, Maple Avenue, Stillorgan, Co Dublin. Closing date for entries is Monday the 22nd November

CANDY SPOOKY COSTUME TREAT TRICK CAT

Cross reference CRACK THE CODE AND WIN €50

Each letter of the Alphabet appears as a code number. Complete the grid and it will reveal a fantastic Charles Dickens character­­coded in the lower grid. Then Text TWR3, followed by your answer, name and address and phone number to 53307 or ­­post your answers along with your name, address and phone number to The Waiting Room, The Studio, Maple Avenue, Stillorgan, Co Dublin. Closing date for entries is 22nd November.

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OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 29


KiDS COLOURING paGE

g n i r u o l o C kids r o f fun

30 OCTOBER / NOVEMBER 2013 | THE WAITING ROOM

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COLOURING PAGe KIDS

C olour i n fun for g kids

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OCTOBER / NOVEMBER 2013 | THE WAITING ROOM 31


This incredible pair of glasses can also boost your hearing An advanced pair of glasses can now help the hard-of-hearing. The amazing pair of spectacles not only improve your eyesight but also help improve your hearing thanks to tiny digital hearing aids built into the sides of the frames. The unlikely invention comes from the innovative manufacturer that benefits from over 50 years of experience within the hearing aid industry, and the good news is that these spectacles are available here in Ireland. If you have a hearing problem but don’t want to wear a conventional hearing aid visible behind-the-ear, or have discomfort with an in-the-ear hearing aid, then the spectacle aid is a dream come true. Hundreds of thousands will benefit as it’s suitable for patients with conductive or moderate to severe hearing loss. Best of all, the aid can even be fitted to your existing frames. And if you don’t wear glasses already but need a hearing aid, you can choose from a fashionable range of frames for ladies and gentlemen. They can help boost hearing in people who have an appropriate hearing loss and for whom wearing a conventional hearing aid is not something they want to do, even though they may benefit from one.

The latest range of Spectacle Aids feature many attractive frames for men and women containing hearing aids that are almost completely hidden, and of course the spectacles can be removed at any time. They are perfect for work, travel and leisure. So if you want to have clear vision and hearing in one, apply now for details by sending the freepost coupon below or by calling our freephone on 1800 303 392 For a detailed brochure on Spectacle Aids

Freephone 1800 303 392 Please quote ref. SADH9017

www.digitalhearing.ie SEND ME A FREE INFORMATION PACK Please post me free and without obligation details of digital Spectacle Hearing Aids: Mr/Mrs/Miss First name_________________________________ Surname ______________________________________________ Address ______________________________________________ ______________________________________________________ Telephone ________________________ D.O.B. ______________ Email ________________________________________________ Phone or send coupon today (no stamp required) to:

The aids are stylish, compact and convenient

Digital Hearing, 3030 Lake Drive, Citywest Business Campus, FREEPOST F1570, Dublin 24. www.digitalhearing.ie

Ref: SADH9017

TWR20 oct nov 2013  
TWR20 oct nov 2013  
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