Author Archives: Catherine Balavage

Phone Hacking: Goodman Letter Reveals 'Everyone Knew”

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Rupert Murdoch, James Murdoch and Andy Coulson face fresh embarrassment after an explosive letter from former News of the World Royal Correspondent, Clive Goodman was published today.

The four-year-old letter was only published on Tuesday, and it claims that phone hacking was “widely discussed” at editorial meetings at the News of the World until Andy Coulson banned any future references to them.

Goodman went on to claim that Coulson said he could keep his job if he agreed not to implicate the paper in court and that his hacking had “the full knowledge and support” of other senior journalists, who he named.

The Murdochs may now be recalled to parliament to give more evidence in the light of Goodman’s letter. Rupert Murdoch said that Andy Coulson knew nothing about the hacking during the hearing.

The letter was published by the House of Commons Culture, Media and Sport Select Committee. One committee member, the Labour MP Tom Watson, said Goodman’s letter was “absolutely devastating.” He added: “Clive Goodman’s letter is the most significant piece of evidence that has been revealed so far. It completely removes News International’s defence. This is one of the largest cover-ups I have seen in my lifetime.”

Goodman’s letter is dated 2 March 2007, soon after he had served a four-month prison sentence. Addressed to News International’s Director of Human Resources, Daniel Cloke, Goodman writes: “This practice was widely discussed in the daily editorial conference, until explicit reference to it was banned by the editor.” He reveals that the paper’s then lawyer, Tom Crone, knew all the details of the case against him.

In another embarrassing allegation, he adds: “Tom Crone and the editor promised on many occasions that I could come back to a job at the newspaper if I did not implicate the paper or any of its staff in my mitigation plea. I did not, and I expect the paper to honour its promise to me.”

Passengers Outraged As Rail Fares Set To Rise Above Inflation Again

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Rail commuters are outraged as the so called ‘green’ government backed an above-inflation rail fair rise for already overpriced, overcrowded trains. Fares are expected to rise at least 8%.

The formula for fare increases is usually RPI inflation plus 1%, but for the next three years it is RPI plus 3%.

Rail minister Theresa Villiers said passengers were being asked to pay more for the next three years so that the government could “deliver a massive programme of rail upgrades.” However, Villiers was less than impressive while trying to defend the shocking rise in a BBC interview.

Rail fares for Londoners are also set to rise by up to 13% from January 2012, thanks to government changes to the rules on annual fare rise.

“These massive fare rises will be a disaster for people already struggling with rising costs, and risk pricing those on lower incomes out of jobs,” said Alexandra Woodsworth of the Campaign for Better Transport, who was protesting against the fare rises at Waterloo station today.

It is feared that some people will be priced out of being able to work.

Every New Year, train companies are allowed to push up fares based on the inflation rate published the previous August. Today, that figure was 5%.

Previously, the rule was that companies could only increase fares by 1% more than inflation, which would have seen bad-enough rises of 6% next year. But the current government raised the fare-hike limit to inflation-plus-3%, allowing for rises of 8% in early 2012. It also allows for rises of up to 8% above inflation on some routes, giving the 13% figure.

A 13% hike would see the current cost – £3832 – of an annual season ticket from Brighton to London rise to £4291.

The government blamed its lack of finances for the rail fare hike. Rail companies are subsidised by the government, which means unhappy commuters pay for it both through their taxes and when they pay for their fares.

Rail travel is notoriously bad in the UK. Rail journeys from London to Glasgow cost from £100-170 before these rises with trains often so overcrowded, it is usually standing room only. London is not much better, with people paying more money than anywhere else in Europe to ride in a carriage with no air conditioning and in worse conditions than a sardine in a can. Trying to get anywhere on the weekend is worse, as most lines are having maintenance, causing huge service disruption.

The Coalition government has promised to be a ‘green’ government, but rail fares are now so expensive that it is cheaper to fly, I know a number of people who do. Not so green after all.

My 9-11: One Man's Journey Through September 11, 2001

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My 9-11: One Man’s Journey Through the Unexpected Events of September 11, 2001′ Launches With a Book, Gallery Show & Soundtrack

Multi-Media Art Retrospective to Commemorate the 10th Anniversary of the September 11th Attacks Will Also Raise Healthcare Funds for First Responders and Families

Music and celebrity portrait photographer and author, Richard Agudelo, presents, My 9-11: One Man’s Journey Through the Unexpected Events of September 11, 2001. This multi-media arts retrospective includes a book that contains never before published images from Ground Zero, captured moments after the attacks. These powerful images will be presented in a photography exhibit at NYC’s new Charles West Gallery. In addition to the book and gallery show, 13 diverse musicians have contributed original works to the My 9-11 Project soundtrack. All net proceeds from the My 9-11 Project efforts will be donated to first responder charities including the FealGood Foundation

The beautifully crafted book presents 144 pages, containing 40 images that include 23 never before published pictures that were taken 20 minutes after One World Trade Center collapsed. The photographs are accompanied by a vividly detailed 11,000 word narrative that gives a glimpse of the chaos and heroism at Ground Zero immediately following the towers downfall. Contributors to the book include 9-11 first responder advocate, John Feal of the FealGood Foundation and World Trade Center Health Organization’s leading expert, Dr. Jacqueline Moline. All the names of victims lost on 9-11 are also included in a commemorative section.

“My 9-11 Project began to take shape after I returned from an annual check-up at the World Trade Center Health Organization,” explains author, photographer and founder of My 9-11 Project, Richard Agudelo. “I saw the suffering of many first responders and over the years have witnessed the untimely deaths of too many of these heroes,” Agudelo adds, “My 9-11 Project not only aims to raise funds to help prevent more of these deaths, but also helps to provide a larger platform to bring light and conversation to this unfortunate circumstance.” Agudelo further states, “We not only need to honor and applaud these heroes, we need to take care of them, just as they did for us.”

My 9-11: One Man’s Journey Through the Unexpected Events of September 11, 2001 has been brought to light by efforts and funding from Barry Leistner and Koenig Iron Works, Inc. in New York City. “When I met Ric Agudelo, he was looking for a gallery space to show a project he was working on to commemorate September 11th,” explains Barry Leistner, president of Koenig Iron Works. “Once I started to hear the details of this amazing project, suddenly I knew exactly how I was going to honor the friends and loved ones lost on 9-11,” further explains Leistner, “I was not only going to get Ric a space to launch the My 9-11 Project, I asked to personally help and became Co-founder and Producer of the multi-media project.”

ABOUT MY 9-11 PROJECT

My 9-11 Project is a 501(c)3 non-profit organization that provides monetary assistance to various organizations that push to alleviate the financial burdens of the September 11th first responders who suffer from health ailments due to the time spent at Ground Zero. My 9-11 Project also aims to generate general public awareness about the many health issues that plague these heroes. Funds will be raised through multi-media arts projects which will also support and nurture NYC downtown artists. My 9-11 Project was founded by photographer Richard Agudelo and philanthropist Barry Leistner. For more information on My 9-11 Project, please visit www.My9-11Project.org.

Prose & Cons Casting and Update

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Prose & Cons update….

So, we are on IMDB! http://www.imdb.com/title/tt2014324/ We are really excited now. We are tweaking the script, casting actors, getting ready for a funding blitz. )If you would like to become a producer contact us at frostmagazine@gmail.com)

Lots of people have asked me about casting, and hundreds of people have already applied. I have put a few of the characters we are casting below, but there is more. Feel free to apply, and if you are a filmmaker or actor who has something worthy of being in our film section then email frostmagazine@gmail.com.

The film has no funding at the moment so it is completely a collaboration. No one is getting paid anything, however, if we get funding; you will be paid. I know its annoying but Richard and I are not rich so we can’t fund our own projects.

Thank you!

Company: Run Pictures Film Company

Production Name: Prose and Cons

Production Type: Film (Feature)

Location: London

Salary: Pay depends on whether we get funding!

Production Details: We are doing a feature film, http://www.imdb.com/title/tt2014324/ It will be entered into festivals. We are trying to get funding but if we don’t we will be making it for no money, no one will be paid, we have cameras and location, etc, all for free.

We understand if this is not for you, but please realise that if we don get funding, it is not just the actors not getting paid.

Paula: female, artistic, good at writing poetry, agoraphobic, anti-social, melancholic, slightly unstable, has to be okay with not showering everyday and looking a bit dishevelled. We are flexible on age. Gender; female Min Age 29 Max Age 40

Spud: Sarah’s best friend: Description25-35, must be able to drive a car. No exceptions.

Spud (not her real name, she loves potatoes) is a screenwriter about to make it big and go to Hollywood. She is best friends with Sarah. Spud has an on/off thing with Jamie.

Jamie: Male, 25-39, eccentric, slightly dim but warm and loving. Terminally unemployed. Loves Spud.

Two Dog Walker: We need two dog walkers with good comedy reactions for one day filming. Any gender.

Sarah’s Publisher; any gender. 35-45. Literary agent. A little heartless.

George White; Male, 45-55, TV presenter, think Philip Scofield but arrogant. Or any American TV anchor.

Anna Whiteman ; 25-35, Female. TV Anchor/presenter. Presents own TV show with Matt. 25-35.

We have more roles to cast but that’s it for now.

Sophie Mitchell Tweet Yourself Thin: Sunday

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Frost hopes you have enjoyed the week of ‘tweet yourself thin’. Lots of healthy eating, and hopefully you lost a few pounds.

Best Breakfast Burritos
Prep time 10 minutes
Cooking time 5 minutes
Serves 4

Ingredients

Small handful of fresh coriander leaves
3 spring onions
1 tbsp of pickled jalapenos
2 tomatoes
100g tinned beans (like pinto or borlotti)
8 eggs
100g grated cheddar
4 wholemeal or seeded tortillas

Chilli sauce to serve with chicken

1. First add the coriander leaves, jalapenos and spring onions to a blender and blitz until fine. Then
transfer the mix to a bowl.

2. Lay the tortillas on a clean work surface and spread a spoonful of the coriander mix on each one.
Then sprinkle over the cheese.

3. Whisk the eggs together and season. Dice the tomatoes, then heat up a frying pan and add the
tomatoes and beans, cook for 5 minutes in a little olive oil, then add the eggs, stirring occasionally
cook the eggs for about 5 minutes, do not overcook them.

4. Divide the eggs between each tortilla and then roll up the tortilla. Heat a large frying pan up and
fry on each side, then serve.
Barbecued Lemon and Oregano Chicken Legs with Green Olive and Basil Salad
Serves 4
Prep time 20 minutes
Cooking time 20 minutes

Ingredients

5 cloves of garlic
1 tbsp extra virgin olive oil
2 lemons
100ml white wine
1 tsp dried oregano
8 chicken legs and thighs
Salad;
1 tin of artichoke hearts
100g pitted green olives
2 heads little gem lettuce
Small handful of shredded basil
Dressing;
75ml olive oil
25ml white wine vinegar
1 tsp mustard
1 tsp honey
Sea salt and pepper

1. Mix the white wine, garlic, oregano, olive oil and then mince the garlic and also add. Cut the
lemons in half, squeeze in the juice and chuck in the lemon skins as well. Mix then add the chicken
legs. Cover and leave for at least 30 minutes. Preheat the oven to 220C or get the BBQ ready.

2. Pour the chicken marinade and the lemon pieces in a roasting tray, season and place in the oven.
If barbecuing, season the legs and thighs and then place on the barbecue, brush with some extra
marinade occasionally. They will take about 30 minutes in the oven (or basically just cook until
golden brown with clear juices). On the barbecue they should take about 20/30 minutes, just make
sure you turn them.

3. While they are cooking make the salad. Drain the artichokes off and pat dry with some kitchen
towel. Then cut in half and add to a large bowl, then cut the olive in half and add. Take the little gem
and trim the base, then break into the natural leaves. Mix together with the olives and artichokes.

4. To make the dressing simply whisk all of the dressing ingredients together, then drizzle to
personal taste over the salad.

5. When the chicken pieces are cooked, pile up on plates with some of the lovely salad on the side.

Spiced Pollock, Roasted Butternut Squash and Chickpea Salad
Prep time 15 minutes
Cooking 10 minutes
Ingredients

4 fillets of OCADO Pollock
1 tbsp tikka masala paste
1 tbsp olive oil
1 packet of Waitrose butternut squash peeled slices (350g)
250g rocket leaves
1 lemon
150g chickpeas
1 tsp mango chutney
100ml natural yoghurt
1 tsbp of chopped fresh mint

1. First place the fillets of Pollock into a bowl and spread in the spice mix, make sure it gets all over
the fish on both sides, then preheat the oven to 250C.

2. Pop the butternut squash on to a tray, drizzle with oil, season and roast for 20 minutes, until
golden round the edges.

3. While the squash is cooking mix the chickpeas, mango chutney, yoghurt and mint together and
season.

4. Heat the grill up and place the fillets on a baking tray, season and then grill for about 6/8 minutes,
depending on the thickness, until cooked throughout.

5. Pile up the squash, salad, and then fish, top with a big scoop of the chickpea mix and serve.

Sophie Mitchell Summer Recipes: Saturday

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Rye crepes with super fruit salsa and Greek yoghurt
Serves 4
Prep time 10 minutes + 30 minutes resting time
Cooking time 8 minutes each crepe
200g rye flour
50g plain flour
2 eggs
500ml milk
Pinch of salt
150g blueberries
100g raspberries
100g pomegranate seeds
½ grapefruit
250ml Greek yoghurt
2 tbsp of runny honey
1. Pour the flours in a bowl, add the salt and mix. Whisk the milk and eggs together and they mix
into the flours, stirring at the same time, to make a lump free batter. Then cover and leave in the
fridge. This can be made the night before too.
2. Segment the grapefruit and mix with the berries and pomegranate.
3. Heat up a large non-stick frying pan and add a little oil, then when hot enough add a ladle of the
batter bad spread thinly. Cook for 2 minutes then flip over, repeat with all the batter and then serve
with the fruit, yoghurt and honey.

Tuna Teriyaki burgers with red radish sprouts and cucumber
ribbon salad
Serves 4
Prep time 20 minutes
Cooking time 10 minutes
800g of fresh tuna steaks
4 spring onions
1 tbsp pink sushi ginger
2 tsp teriyaki sauce
1 tsp soy sauce
Sea salt and pepper
Splash of veggie or sunflower oil
For the salad;
2 cucumbers
1 red chilli
200g red radish sprouts
1 tbsp rice wine vinegar
1 tsp soy sauce
1 tsp sesame oil
2 tsp sesame seeds
1. Cube the tuna into medium sized cubes and place in a blender. Then slice the spring onion,
roughly chop the ginger and add with the rest of the burger ingredients. Blitz until fine, with a little
texture. Then take out and shape into 8 patties of equal size.
2. Finely chop the chilli and mix in a bowl with the soy sauce, vinegar, sesame oil and sesame seeds.
Then using a peeler, peel the cucumber into strips into the bowl, finally add the radish sprouts and
mix well.
3. Heat a frying pan up and add a splash of oil, then cook the tuna burgers for 4 minutes on each
side, season as you are cooking.
4. Then serve the burgers and salad together. This is also great with steamed rice and for a more
indulgent dish mix some wasabi and mayonnaise together and serve on the side as well.

Chicken, peanut and sugar snap and basil stir-fry
Serves 4
Prep time 15 minutes
Cooking time 20 minutes
1 tsp of natural oil (like veggie oil, but peanut oil is great here too)
4 chicken breasts (approx 180g per breast)
4 spring onions, roughly sliced
1 red pepper, cubed
1 tsbp un-salted peanuts
250g sugar snap peas
200g tender stem broccoli, cut into 2” pieces
Small handful of basil
Stir-fry sauce;
1 tbsp oyster sauce
1 tsp soy sauce
2 tsp fish sauce
1 tsp fruit sugar
Pinch of chilli powder
Juice of 1 lime
1. Cube the chicken and the peppers and then heat up the oil. Add the chicken and fry for 5 minutes
on a high heat, and then add the peppers, the peanuts, the sugar snap peas and the broccoli.
2. Cook on a high heat stirring occasionally for 8/10 minutes, it is fine to get a good colour on the
ingredients.
3. Mix all the sauce ingredients together and pour over the stir-fry, along with a tbsp of water.
Continue cooking till the sauce is thick (about 5 minutes) then add the basil and serve with some
steamed jasmine rice

Ealing Man Dies After Riot Attack, 22-Year-Old Arrested for Murder

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The Ealing resident who was left fighting for his life has died. Richard Mannington Bowes was attacked after trying to put out a fire near the Arcadia shopping centre and confronting rioters. A 22-year-old man has been arrested.

The 68-year-old suffered ‘severe’ head injuries and died last night. His next of kin has been informed. Detective Chief Inspector John McFarlane, of the Met’s Homicide and Serious Crime Command, said: “This was a brutal incident that resulted in the senseless killing of an innocent man.”

“I still need the assistance of the community who may have witnessed the attack to come forward and provide information or images they may have recorded on mobile devices.

“This information could be crucial in catching his killer.”

Scotland Yard said that officers had given Mr Mannington Bowes first aid despite missiles being rained down on them.

Sophie Mitchell Summer Recipes; Tweet yourself thin: Friday

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Pancetta, cherry tomato and ricotta frittatas
Prep time 10 minutes
Cooking time 10 minutes
Makes 12 mini frittatas
12 slices of pancetta
6 cherry tomatoes
200g ricotta
25g watercress
10 eggs
100ml milk
Sea salt and black pepper
1. Preheat the oven to 200C/400F/Gas 6. Oil a 12 cup mini muffin tray or a 6 cup larger one.
2. Line each muffin cup with a slice of pancetta. Then halve the cherry tomatoes and add one half to
each cup. Divide the ricotta between the cups as well.
3. Whisk the eggs and milk together, then season. Roughly chop the watercress and mix in with the
eggs. Pour the mix between the muffin cup and pop in the oven 10 minutes, until just set.
4. Then cool slightly, remove from the tray and serve.

Wholemeal linguine with crab, chilli and white wine
Serves 4
Prep time 10 minutes
Cooking time 20 minutes
400g wholemeal linguine
2 tbsp extra virgin olive oil
4 cloves of garlic, roughly chopped
1 dried chilli
2 lemon, zest and juice
Small handful of chopped flat leaf parsley
400g of white crab meat
1. Place a large pan of water on to boil, when at a rapid boil, add salt and then the pasta.
2. While the pasta is cooking, heat the oil up in a large frying pan. Add the garlic, then crumble in the
chilli, fry for a couple of minutes, but do not get any colour on the garlic.
3. Add the crab, lemon and parsley then season well.
4. When the pasta is done (this should take about 20 minutes, but read the individual packet
instructions and cook al’dente) Then drain off the pasta, retaining about 1 tsbp of pasta water and
add both to the frying pan. Cook for another 5 minutes and then serve with an extra drizzle of
olive oil.

Pan Fried Salmon with fennel shavings and saffron aioli
Serves 4
Prep time 15 minutes
Cooking time 10 minutes
4 skinless salmon steaks (about 200g each)
2 bulbs of fennel
1 tbsp capers
1 red onion, sliced
Juice of lemon
2 tsp olive oil
Saffron aioli;
1 clove of garlic
Juice of 1 lemon
1 free range egg yolk
1 pinch of saffron
100ml olive oil
1. Firstly trim the fennel and then cut it as thinly as possible (I use a mandolin for this) then mix with
the lemon juice, capers and onions finally add the olive oil and season. Do this about 1 hour
beforehand if possible.
2. Then make the aioli, place the garlic in a blender with the egg yolk and saffron, then blitz for 2
minutes. Then very gradually pour the olive oil, while the machine is still on. It should become pale
and thicker. Season and add some lemon juice.
3. Heat griddle pan or a frying pan up hot and then add a little oil, season the salmon and cook for
about 4 minutes each side then serve up with the salad and a drizzle of aioli.