“Time For An Awakening” for Sunday 10/14/2018 at 7:00 PM (EST) our guest was Activist, Documentary Filmmaker, Jason Black. Mr. Black discussed his third and latest film project for Black Channel Films “Race War”.
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By Elliot Booker — 3 years ago
by : Danielle Dixon April 27th, 2016
When it comes to success in entrepreneurship, Annie Nyaga isn’t afraid to get her hands dirty. Literally.
Nyaga is a Kenyan-born budding farmer currently building a thriving agribusiness that brings consumers and farmers alike together.
Her choice of profession isn’t just serving to change the way young Kenyans view agriculture, but it is also helping to create a more food-secure Kenya.
Nyaga started out as a farmer in 2009, after passing up a scholarship to pursue a Master’s Degree in Biomedical Science and Technology. She felt that it just wasn’t the right path for her; the call to farming was stronger.
“I had a passion for farming,” she explained in an interview with Bizna Kenya. My parents practiced it and I noticed they got good returns … Farming has always taken a special portion of my heart. I don’t feel like I wasted my four years in university since I can apply what I learned in my farm. Farming is a profession like any other and young people should not view it as a side hussle. They should be ready to soil their hands if they want to prosper in farming.”
One would be mistaken to assume that Nyaga’s career move was instantly profitable. She initially began planting French beans and baby corn, both of which brought little profit because of the low demand for such produce. It was at this point that she decided to farm watermelons instead; a decision that proved to be a wise one. Her business began to flourish.
“Considering the availability of water in the region, cheap labour and adequate climate, I settled on watermelon since it requires a lot of water and sunlight,” she said.
Nyaga went on to invest in an irrigation system and staff to assist with crops. In addition to this, she launched a company, Farm2Home, to foster a stronger connection between young farmers and consumers. She then became founding director of 4-H Foundation Kenya, a foundation aimed at changing young Kenyans’ perception of careers in agriculture.
As of 2015, the 30-year-old entrepreneur has made a net profit of 600,000 Kenyan shillings (nearly 6000 US dollars) within a three-month time frame, all from harvest crops. Nyaga, along with her company, is on the fast-track to making millions in Kenyan shillings.
By: Danielle DixonPost Views: 310
Wanda and Robert Dickerson, founders of UCC & Monica Williams and Ray Wilkerson, chief organizers for OMCBV&C.By Elliot Booker — 3 years ago
Community Activists, Wanda and Robert Dickerson, founders of UCC ( United Community Center). They talked about their over twenty year labor of love reshaping the communities in Camden and Philadelphia. Monica Williams and Ray Wilkerson, chief organizers for OMCBV&C. They gave us an update leading to the National Convention October 21-23, 2016 in Atlanta, GA. In 2016,
Post Views: 135
A salad a day keeps brains 11 YEARS younger, boosts memory and could help prevent dementia, new study suggestsBy Elliot Booker — 2 years ago
- Older adults who eat at least one serving of leafy greens or salad daily showed slower memory declines
- There was a difference of more than a decade of mental aging between those who ate salad and those that did not
- The findings suggest that balanced diets are critical in preventing dementia in older people
Eating greens or salad every day boosts our memory, according to new research.
The findings suggest that eating about one serving per day of green, leafy vegetables may be linked to a slower rate of brain aging – the equivalent of keeping our brain 11 years younger.
The Rush University study found that people who ate at least one serving of green, leafy vegetables a day had a slower rate of decline on tests of memory and thinking skills than people who never or rarely ate such vegetables.
Salad eaters’ brains functioned as though they were more than a decade younger than those of people who did not eat their greens, according to the research team.
Study author Professor Martha Clare Morris, of Rush University Medical Center in Chicago, said: ‘Adding a daily serving of green, leafy vegetables to your diet may be a simple way to foster your brain health.
‘Projections show sharp increases in the percentage of people with dementia as the oldest age groups continue to grow in number, so effective strategies to prevent dementia are critical,’ she said.
The study, published online by the journal Neurology, involved 960 people with an average age of 81 who did not have dementia and were followed for an average of 4.7 years.
The participants completed a questionnaire about how often they ate certain foods and had their thinking and memory skills tested yearly during that time.
The survey asked how often and how many servings they ate of three green, leafy vegetables: spinach, with a serving being a half cup of cooked spinach; kale, collards or greens, half cup cooked; and lettuce salad, with a serving of one cup raw.
The participants were divided into five equal groups based on how often they ate green, leafy vegetables.
The people in the top serving group ate an average of about 1.3 servings of greens per day. Those in the lowest serving group ate on average 0.1 servings per day.
Overall, the participants’ scores on the thinking and memory tests declined over time at a rate of 0.08 standardized units per year.
Over 10 years of follow-up, the rate of decline for those who ate the most leafy greens was slower by 0.05 standardized units per year than the rate for those who ate the least leafy greens.
That is the difference of about 11 years worth of change, according to the study authors.
They said the results remained valid after accounting for other factors that could affect brain health such as smoking, high blood pressure, obesity, education level and amount of physical and cognitive activities.
But Professor Morris noted that the study doesn’t prove that eating green, leafy vegetables slows brain aging, it only shows an association.Post Views: 177