Fluid Football set to score big this summer!

Andy Gray bringing match strategy and tactics to iOS later this June

AppyNation and Gray Cooper Media today announced FLUID FOOTBALL, the next evolution in tactical football games, coming as a universal app in late June 2012 for all iOS devices.

Developed in collaboration with professional football pundits Andy Gray and Richard Keys, Fluid Football puts real-time tactical decision making at your fingertips. Direct your whole team’s actions by simply drawing runs and passes. Use real world tactics to score in a series of challenging set piece scenarios.

Fluid Football features fully voiced commentary and tactical insights from the Sony Award-winning commentary team of Andy Gray and Richard Keys.

“I’m thrilled to have helped create a game that explores the tactical aspect of football, in a fast and exciting manner,” said Gray, .Director, Gray Cooper Media “Fans might have seen football apps before, but nothing like this.”

Simon Prytherch, the CEO of developer Chromativity, has a track record of making innovative football games, with console hits such as under his belt. Simon says “With Andy Gray’s renowned, analytical insight, we designed Fluid Football for a touch screen with deep tactical game play. We wanted it to also have intuitive control with quick levels you can drop in to any time, but that will keep you coming back until you’ve mastered them.”

Each Fluid Football level recreates the pivotal moment of a match – throw-ins, penalties and corner kicks that set the stage for sensational goals. You have complete tactical freedom – string together passes, outpace defenders, set up pinpoint crosses – if you can do it on the field you can do it in Fluid Football.

Once you’ve out-manoeuvred the defence, you’ll switch to the 3D ‘player’s eye’ view and swipe to take the decisive shot on goal.

Fluid Football will be released as a Universal App (supporting iPhone, iPod Touch and iPad devices) in late June 2012.

One in Five Mums Feel They’re Doing a Bad Job.

A fifth of mums (21%) say feeding their child manufactured baby food makes them feel like a bad mum. But should it? An independent report lifts the lid on what goes into those jars

Mums feel under pressure as almost four out of ten (39%) feel they are being ‘judged’ by other parents for not making baby food from scratch and one in five (21%) says it makes them feel like they are a bad mum, a survey by Cow & Gate released today reveals.

Mums heap pressure on themselves because a quarter (23%) are sceptical about manufactured baby food, and two in five (39%) are concerned about added salt or ‘nasties’, like preservatives. The research marks the launch of an independent report, released today, which seeks to expose the truth about one of the baby food industry’s biggest producers.

Lifting the Lid on Baby Foods, which is published today and written by Fiona Wilcock, independent public health nutritionist and food writer, investigates food practices by Cow & Gate. The report examines the manufacturing process, from field to production line to babies’ spoons, following the journey of a jar and detailing what is involved in making it.

Forty one million jars of Cow & Gate baby food are sold every year[i] and every jar meets the rigorous ‘baby grade’ standards, finds Wilcock; “Baby foods had a poor reputation in the past so it’s hardly surprising mums and dads are worried. But my report uncovered that there are no dubious ingredients you might have suspected in today’s baby food. Stringent standards, put in place by Cow & Gate, ensure baby foods are real food made from the best ingredients.”

The organic debate

Almost a fifth (18%) of mums will only feed their baby organic food because they believe this to be better quality food, and one in ten (9%) of those surveyed said they believe manufactured baby food contains pesticides. However, today’s report reveals that there are practically no pesticides residues in baby foods. The maximum permitted level of residues in any baby food is 10 parts per billion, which is equal to approximately one drop of water in two Olympic size swimming pools. It’s a little known fact that pesticides, albeit from natural origin, can be used on organic crops and that they can still carry the organic label. This finding negates the argument for only feeding babies with organic food and gives Wilcock the confidence to state; “In my opinion, they are certainly not inferior to organic foods, and could even, in some instances, be better.”

The survey reveals that more than two thirds (68%) of mums feed their babies manufactured baby food, yet less than one in ten (7%) feels confident that it’s good quality. This is why Cow & Gate encouraged Wilcock to investigate what goes on behind the scenes, to dispel the myths surrounding manufactured baby food and reassure mums of the quality of their products. Wilcock says; “I was astonished to learn about the extra commitment and requirements needed to reach the baby grade standard. I now think that even if I bought the highest quality ingredients, organic or not, I couldn’t match the degree of quality assurance that Cow & Gate baby foods have.”

Baby grade ingredients

From apple orchards in the Czech Republic to beef farming in Ireland, the report outlines the measures taken to ensure all baby food is made from baby grade ingredients, which have to adhere to strict guidelines. These ingredients go through multiple safety tests and have to be completely traceable. Farms are chosen where the food will grow best, away from sources of pollution, and where an absolute minimum of pesticides are used. Each step of the food journey is controlled and managed to the extent that every ingredient can be traced back to an individual field.

Dr Pavel Hejzlar, apple expert for Cow & Gate, comments; “We say it takes at least 18 months to learn how to become a baby food farmer. We work with farmers we’ve developed long term relationships with, people we know and trust. Quality and safety, at every level, is our primary concern. ”

Taste Test

Over a third of mums (36%) surveyed said manufactured baby food tastes bland. Wilcock says; “It’s sometimes easy to forget that we have an adult palate and have grown used to food to which we’ve added salt, sugar or flavoured sauces.” Wilcock’s report reveals that the adult food tasters at Cow & Gate have to be trained to re-educate their palates and some of them have talked of their reduced tolerance for salt and sugar in their own diet, as a result of testing baby foods.

Wilcock sums her report up by concluding thatmanufactured baby food is made from top quality baby grade ingredients and does not contain ‘nasties’. She concludes that parents should have confidence in Cow & Gate and the care it takes turning great ingredients into great meals for babies.

To read Wilcock’s report in full visit www.cowandgate.co.uk/liftingthelid

Top research findings;

· 68% of mums have fed their baby manufactured baby food yet only 7% feel confident that the food is of good quality

· 39% of mums feel judged for using manufactured baby food and 21% feel like a bad mum for using it

· 23% of mums feel sceptical about using manufactured baby food because they don’t know what goes in it, and 39% are concerned about added salt or ‘nasties’, like preservatives and colourings, which may be present

· 19% of mums feel that manufactured baby food is a necessity but wish they could do better for their child

· 18% of mums will only feed their baby organic food and 9% of those surveyed said they believe manufactured baby food contains a lot of pesticides

· Babies are more likely to be fed manufactured baby food in Worcester (100%), Chelmsford (100%) and Brighton & Hove (90%). They are least likely to be fed manufactured baby food in London (58%), Aberdeen (58%) and Coventry (54%)

· Mums in Gloucester (42%) and Brighton & Hove (45%) are most judgemental when they see other mums feed their children baby food. Mums in Swansea (7%) and York (9%) are less judgemental

· Older mums (45+) are more likely to feed their child organic food

NEW beactive PROJECT ON A “COLLIDER” COURSE with SCI-FI SUCCESS

BRAND NEW beactive PROJECT ON A “COLLIDER” COURSE with SCI-FI SUCCESS

Multi-award-winning trans-media production company “beActive” have released another ingenious cross-platform creation, “Collider”, on Monday 4th of June 2012!

The new sci-fi concept will be available in various formats, spanning comics (print and digital), live-action web-series, app/online game, graphic novel and eventually becoming a feature film, to be released in 2013.

The first of the weekly series of eight webisodes are available exclusively on Frost Magazine first and then on beActive’s You Tube channel and stars BAFTA award-winning Scottish actor Iain Robertson of Rab C. Nesbitt and Basic Instinct fame.

The edge-of-your-seat action sees Iain’s character, Peter Ansay, a quantum physicist who is ostracised by the scientific community after issuing warnings about the dangers of The Hadron Collider.

Peter takes matters into his own hands when he breaks into CERN, the facility on the Franco-Swiss border, to sabotage the collider and accidentally transports himself and five others to 2018 where the post apocalyptic world is racked by natural disasters and at war with the “Unknown”. The six time travelers now have to fight to discover how they got there, how to survive and most importantly, how to get back to the present!

beActive’s co-founder and CEO Nuno Bernardo said: “Collider is a real sci-fi spectacular! By transporting the viewer into another dimension we are really able to delve into each of the characters pasts and follow their journey as they fight to return back to their present time.”

Follow the rise of Collider at:

www.facebook.com/colliderworld

and on Twitter; @beActiveMedia

Griff Rhys Jones Interview

This summer, Griff Rhys Jones is hosting a brand new comedy panel show on Channel 4, A Short History of Everything Else. This six-part series uses brilliant, hilarious and downright weird archive clips to challenge contestants to remember key moments from our recent history, and provide new and irreverent perspectives on our past. Team captains are Marcus Brigstocke and Charlie Baker.

Here, Griff talks about the ageing process, his love of box sets, and the joys of filming indoors for a change.

You said in an interview a while back that you were always too busy because you couldn’t say no to things. How’s the work-life balance shaping up these days?

Not bad, actually. The trouble is, a long time ago, I started doing all sorts of different types of programme. I think if a finger had pointed at me and said “You will be brilliant at pulling faces and doing silent, exaggerated comedy, and everyone will admire you for that,” [like former comic partner Rowan Atkinson] I would have stuck doing that. But it didn’t quite work out like that. So I put myself about a bit. I do lots of different things, and that’s rather exciting. It’s given me a new lease of life. I’m happy to do it. But I don’t say ‘no’ very easily, it’s true. In fact, I rather like having work, because it gives me the opportunity to say no to things.

What was the attraction of doing A Short History of Everything Else?

I’ve always quite fancied doing what I’d call a desk job. I’ve spent quite a lot of time on the road. And they sent me a pilot they’d made, and it just worked. There are a lot of these comedy panel games, and many of them, I have to say, are based on false premises. Often they’re too complicated – people get themselves really worked up creating a complicated structure, and the audience doesn’t have the faintest idea what’s going on, and nor does anybody playing it. This is a very simple idea – to revisit fads, moments in our past, look at them again, and answer questions and see what we can remember, about everything from the whole ‘video nasties’ scare to Boris Yeltsin and his extraordinary drunken career. We show clips, and you watch them and go ‘Wow, I’d forgotten all about that!’ And when it all comes flooding back, it really gets people talking. It’s a sort of nostalgia piece. I suppose that’s why they chose an ancient figure, old enough to have forgotten everything, to introduce it.

The programme only deals with very recent history, doesn’t it?

Yes, because we use archive footage. I don’t think we go much further back that the 70s. I’m afraid I suffer from the affliction of being nearly 60, which means I find myself going ‘The 90s? That’s not history!’ They did a recent TV series about the 70s, and I watched it going ‘Wow! All of these things were going on, with the unions and everything, I don’t remember any of that. I remember it being rather dull and wet and grey for a lot of the 70s.

What recent period of history was your favourite?

My favourite era of recent history was about 1965 to 1970, because I was growing up then. I spent my time in an awestruck state, looking at people like Jimi Hendrix, wandering around thinking there was some sort of nirvana in central London that I was denied access to, because I lived in Brentwood. So the train out of Brentwood and into town was the sort of Yellow Brick Road. We’d get into this world where people wore funny sunglasses and had frizzed out hair. That was our dream, which we fulfilled by going to the Roundhouse and things like that. After that I became an adult, and realised that you get on with life, get married, have kids, grow up, try to follow a career, do things, and the tide of history is just washing past you. Which is one of the reasons why this series is fantastic, you can watch it and go ‘Oh yes! Was that really 20 years ago?’ I went to , and they read a piece by him and he said “as you get older, the most terrifying thing is how quickly it all goes – how it seems to all speed up.” And I do find that the last ten years have gone alarmingly quickly. I’m not ready for what it is I’m supposed to be ready for!

Are you quite pleased to be presenting a programme in a sharp suit rather than your anorak?

The sharp suits were very, very nice. Of course, I’d already been doing It’ll Be Alright on the Night, which had obviously been a huge success, because I got a nice suit out of that. I would also like to say that the red anorak that I wear in other shows is not just an anorak! It’s actually a jacket that was designed for the Italian racing drivers in the Mille Miglia in the 1950s, and it’s an object of great veneration. People write in to the manufacturers saying ‘Please, please make one for me – because Griff looks so good wearing his.’ It was made in limited edition, and I have two of them. But I must say, to be able to sit and wear a suit, and totter the journey from the dressing room to the studio is pretty good. There was a time when Mel and I were finishing off filming Smith and Jones together about 15 years ago, when being in a studio was my life. And as we finished, I thought ‘This is crazy. I’m really good at this. Changing out of a costume really quickly and getting on to the next set. I can really do that! Not many people can.’ And it’s quite nice being back in that environment. The only difference is that now I have to wear glasses to read the autocue. I did notice during filming that I look a bit like the old man from the film Up. I was really disappointed about that. That’s not my self-image at all.

Is there anything you enjoy about getting older?

Everything, absolutely everything. All that slightly furious business of peer pressure goes away. It’s fantastic. I’d really recommend it. I’m really glad that I’m still getting work. They’re probably desperate to fire me. My wife would like me to do less work – but in the last two weeks I’ve done less work, and now she wants me to work again. My wife and I were 26 when we got married. We had kids at the tremendously early age of 30. Most of my friends seem to have decided to wait until they were about 50. We go round and they’ve got toddlers everywhere, and they’ll go “Oh, oh, oh, Griff,” and hand me a child, and I’ll say “No, it’s okay, I’ve done that! I remember when you used to come round to my house and play loud music and stay up drinking til 3am while we were trying to get the kids into bed, and I don’t care about your kids!” I do a little bit of babysitting from time to time, and I have godchildren, but my kids have now fled the nest, and believe me, there’s no better time in life.”

You’re not tempted to go round to their houses and play loud music until 3am?

Luckily, that’s the other thing that happens. You suddenly think ‘Why did I ever go to stadium rock? Why did I do that? What was that about? Is there a less entertaining experience than sitting on one of those ridiculous bucket seats, peering at a sort of mini-picture of the Rolling Stones four miles away? Some of my friends still go to Glastonbury! I can’t think of anything worse. At the moment I’ve been trying to get into 40s jazz, because I’ve realised that some people are obsessed with 40s jazz, so there must be something in it. So I’m listening to a lot of that.

Back to A Short History of Everything Else – what sort of a host are you? Are you strict?

Yes, I’m quite schoolmasterly. No mucking around, please. It’s quite difficult getting them to shut up. We ran a programme which was part chatty and part quizzy – Marcus would go off on these long tangents, and Will Self, who’s a guest, was unbelievable. I’m no slouch in terms of yakking on in a non-stoppable way, but I found stopping people the most complicated thing. But I did have to be a bit schoolmasterly at times.

What’s it like being back in front of a studio audience?

Quite interesting, for me. It was quite a big transition. I was talking to Mel about this. We used to parody presenters, and then, when I started doing restoration, I had to talk to a camera. As an actor, I’d only ever looked into the camera in character, and suddenly I had to be me on camera. Now, of course, love it – I can’t go anywhere without a camera. And I now talk continually to the camera, which causes great problems for the editors, who wish I would shut up from time to time, and they could film me walking or looking at stuff. So that was quite a transition for me. And now I have to undergo another transition, being in front of a studio audience, and speaking more slowly, and getting the audience to join in.

Who are the guests you have on the show, and who would be your ideal guest?

The guests we had were all ideal guests! Robin Ince was brilliant, we had Kirstie Wark, and she was fantastic, absolutely marvellous. Not only did she have more knowledge about everything, but she was great on what I call the argy-bargy as well. Bob Mortimer was fantastic – very, very funny. And of course each guest brings a slightly different flavour. Bob was surreal, so he’d take the whole thing and push it off in a different direction. And, of course, as team captains, Charlie and Marcus were absolutely fantastic. Marcus is remarkable – his capacity to take the audience with him was really asomething – and he has such strong opinions. And Charlie was just very, very, very funny. But, to be honest, everyone was really good – it’s going to be very difficult to edit. I know it’s quite commonplace for these quiz shows to do long recordings, but we were doing three-and-a-half hour recordings, and they were pretty high energy all the way through. We’d walk off exhausted. I haven’t seen any of it, so I shall wait to see which of my gems has been cut, and then complain furiously.

Which is more difficult, being a contestant on a panel show, or being a host?

Well, they’re rather different. This has been a learning curve for me. What you’re involved with is what they call the housekeeping. If you’re a guest, there’s a lot of waiting around, and maybe a bit of preparation. But all the top guests and the top team captains don’t actually prepare anything – if you go on Have I Got News for You, Paul and Ian always tell you not to prepare stuff. They never do. They allow spontaneity to happen. One of the keys, whether you’re hosting or on the panel, is to be relaxed enough to let it happen – which is quite a challenge for me!

Does it feel like a comedy gig? Do you get heckled by the audience?

We did a lot of appeals to the studio audience. Actually, I remember Will Self heckling the studio audience, which was a bit frightening. He rounded on them and shouted “You voted for them!” I wondered whether they’d stay for the rest of the programme!

What makes you watch on TV at the moment?

I spend most of my time watching films and HBO. I’ll sit down and think ‘Oh good, they’ve made something called The Wire which goes on and on and on. And Mad Men as well. I’ll get annoyed because for some reason it takes a long time for Mad Men to come out on DVD now, which is the only way I can watch shows now. I can’t bear watching things on Sky Atlantic – it’s the principle that bothers me. You’ve paid a subscription and they’re putting in advertisements. If that’s the future of television, we’re all doomed. The future of television is being able to watch a long series one episode after another and have to say ‘Look, we cannot sit here in the middle of the afternoon and watch a fourth episode. We’ve really got to get out.’

A Short History of Everything Else is on Channel 4 on Wednesdays at 10pm from 13th June.

Opossom sign to Fire Records

 

Hotly tipped New Zealand band Opossom have signed to Fire Records. The brainchild of Kody Nielson, formerly of acclaimed “trouble gum art punks” The Mint Chicks, Opossom will release their first record on the label ‘Electric Hawaii’, on 6 August.

Already acclaimed by the likes of Pitchfork, NME and CMU, the band’s intense live performances have garnered rave reviews and the band made waves after their UK live debut in April. Joining Kody on stage are Bic Runga in the role of chanteuse and multi-instrumentalist and former fellow Mint Chick Michael Logie on bass guitar duties. There are plans are afoot for UK, European and US shows in the Autumn.

Have a watch of the video for the first single from the album, “Blue Meanies”, below:

[youtube http://www.youtube.com/watch?v=gQSiiNrW8P4&w=560&h=315]

New Sweet Mandarin Sauces. Ultimate Barbecue Ribs Recipe

New Sweet Mandarin Sauces. Ultimate Barbecue Ribs

The new Sweet Mandarin Barbecue Dipping Sauce is one of three delicious dipping sauces from the Sweet Mandarin range. A thick, fruity sauce that is perfect either as a marinade for meats or as a dipping sauce for snacks so why not indulge in their recipe for the Ultimate Barbecue Ribs!

 

The Ultimate Barbecue Ribs

(serves 2)

 

Prep Time: – 10 minutes. Cooking Time: 2 hours

 

Ingredients

1 rack of baby back ribs (450grams)

1 bottle of Sweet Mandarin Barbecue Dipping Sauce (300ml)

 

Method

 

1. Wash the baby back ribs in the sink.

2. Cover a baking tray with tinfoil.  Lay the baby back ribs on the tray

3. Pour 3/4 of the Sweet Mandarin barbecue dipping sauce over the ribs and baste the meat on both sides

4. Preheat the oven to 200°C/400°F/Fan 180°C/ Gas Mark 6 for 5 minutes. Turn the oven down to 150°C / Gas Mark 2 and slow cook the ribs for 1.5hours. Then for the last 30 minutes increase the temperature to 200°C/400°F/Fan 180°C/ Gas Mark 6 until the sauce bubbles and caramelizes.

5. Remove from the oven and let the rack of ribs stand for a minute. Then slice each rib with a carving knife. Fingers are welcome to enjoy these finger-licking ribs. The barbecue ribs will be moist and intense in flavour.

 

Typical values                            (ovenbaked) Per 100g              (ovenbaked) Per 1/2 pack

Energy                                          1107kJ                                                        1522kJ

265kcal                                          364kcal

Protein                                          19.0g                                                        26.1g

Carbohydrate                            13.5g                                                        18.6g

of which sugars                            11.3g                                                        15.5g

Fat                                                        14.7g                                                        20.2g

of which saturates                            5.9g                                                        8.1g

Fibre                                                        1.3g                                                        1.8g

Sodium                                          0.35g                                                        0.48g

equivalent as salt                            0.9g                                                        1.2g

Zac Goldsmith, John Bird and Sir Trevor McDonald do a “Dragon’s Den”.

Zac Goldsmith with Frost Magazine editor Catherine Balavage

Zac Goldsmith MP joins Big Issue John Bird and newsreader Sir Trevor McDonald to judge a Dragon’s Den style contest to boost social enterprise in South-West London.

The winner of the competition will be awarded £10,000 by the panel for their business. Almost 100 people have already joined “Richmond’s Den”, which has been set up to find start-up firms that can contribute to society.