The International Labour Organisation’s Global Commission’s Report on the “Future of Work” has been launched officially in South Africa by President Cyril Ramaphosa.
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The South African Football Association (SAFA) will go out of their way to ensure that the two FIFA World Cup bound teams, are ready for their events.
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The South African Broadcasting Corporation (SABC) has launched a multi-platform production called Democracy Gauge.
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Becoming a mother, especially for the first time, has its challenges – and it starts with giving birth.
From woman to woman, the birth experience can vary tremendously – and one of the most important factors that determines the experiences new mothers have is the delivery method.
Research has shown the impact this procedure has on mothers’ bodies – including risk of infections, persistent wound and abdominal discomfort – but less is known about the possible consequences for their mental health.
My study analyses the effect of having an unplanned caesarean on new mothers’s psychological well-being.
Postnatal depression can have a profound and long-term impact on the lives of new mothers. It can lead to a deterioration of their relationship with their partner and limit their ability to work.
Postnatal depression can also become a chronic condition affecting the way mothers look after their children. Indeed, previous studies have found lower immunisation rates and higher hospital admissions among children of depressed mothers.
Mothers giving birth through an emergency caesarean are different from mothers who give birth naturally in many ways. For example, older or overweight women are more likely to have an emergency caesarean. Complications during labour due to the baby’s health may result in an emergency caesarean. And this can also have an effect on the mother’s psychological well-being, as she may worry for her baby’s health.
In the study, it was important to account for these differences, because what we were interested in was whether emergency caesareans increases the risk of postpartum depression – rather than the effect of these existing factors.
We considered all these factors and concluded that women giving birth through an emergency caesarean were 15% more likely to develop postnatal depression. This is a large percentage, when you consider that about one in every three mothers experience some form of postnatal depression after childbirth.
Exactly why this happens, is still unknown. But previous studies have argued that longer and more difficult postpartum recovery for mothers who had a caesarean delivery, as well as the separation of mothers from their babies directly after the delivery may cause this phenomenon. Another explanation is that because emergency caesareans are unexpected events, they may be associated with loss of control and with a birth experience that is very different from what was expected.
Of course, in many cases, emergency deliveries cannot be avoided. But the results of this research highlight the importance of providing additional psychological support to women who have an emergency caesarean. This is important, because supporting mothers who give birth through an emergency caesarean may not only help to reduce the risk of postnatal depression and improve their well-being, but it could also benefit their families, and in particular their children.
An evening of a sensuous culinary adventure and wine with Chaîne des Rôtisseurs was just the perfect way to end this week.
On Thursday evening the Chaîne des Rôtisseurs, which is an organisation that is all about celebrating food, held its induction ceremony completed with a beautiful gala dinner at the Inkosi Albert Luthuli International Convention Centre in Durban.
The Chaîne des Rôtisseurs is an international gastronomic society founded in Paris in 1248 and has more than 25,000 members in over eighty countries around the world. The association promotes the art of fine dining, cuisine and supports the development of young culinary professionals, from all over the world, be it restaurateurs, hoteliers, executive chefs or sommeliers.
Guests were treated to a seven course meal prepared by the ICC’s dynamic chef and food enthusiast, Executive Chef John Moatshe and his team.
Chef Moatshe has served ten years as the Chaîne des Rôtisseurs member, and was also a member of the original team which opened the Durban ICC in 1997.
Moatshe said he enjoys each and every moment of being part of an esteemed culinary organisation that is recognised throughout the world as it represents a high level of professionalism in and out of the kitchen.
Durban ICC Chief Executive Officer, Lindiwe Rakharebe said it is important for chefs to be part of the Chaîne des Rôtisseurs.
“Chefs can only grow by being exposed to each other and challenged to learn and develop, so the Chaîne des Rôtisseurs aims to provide a platform for chefs to showcase their individual talents”, said Rakharebe.
Back to the food part, we were treated to a seven course meal and each paired with fine wine.
On arrival we had a selection of canapes like grilled smoked paprika prawn en croûte and savoury palmiers with roasted cumin vegetables with a Backsberg Sparkling Brut.
The grilled smoked paprika prawn en croûte, which I had, was a great appetizer with tasty, succulent prawns. It was good.
As a starter we had a herbed, squid ink gnocchi, chorizo, roasted red pepper, forest mushrooms, rocket poached egg and parmesan nibble paired with a Backsberg Sauvignon Blanc. A dish packed and full of beautiful flavours.
As an entree to the menu, we had Asian pan fried salmon, clams, pea purée and spicy Asian salad paired with Boschendal Rose Garden Rose wine. This meal was a hearty one for me as I love seafood. Personally, nothing compliments a beautiful menu like a nice, healthy and delicious seafood meal.
After the entree, we had to reset our taste buds with a passion fruit sorbet with vanilla yoghurt as a palate cleanser.
For the main, we were treated to a loin of lamb, bone marrow gratinéé, confit potato cylinder, pearl pear cheeks, juniper apricot jus and butternut poppe. This meal was paired with a Backsberg Merlot. Lamb is one of the great mains to serve. If it’s tender, cooked perfectly and remarkably succulent then I’ll enjoy it.
For dessert we had lemongrass crème brûlée, honeycomb chocolate marquise, salted caramel ice-cream and maraschino truffle paired with a Protea Chenin Blanc. You will never go wrong with a creme brulee dessert, many people love it and so do I.
Lastly, for all the coffee and tea lovers who were in the room, they were treated with their favourite beverage served with coffee meringue friandise.
It was a great evening of celebrating fine dining.
SAA says it has begun the process of verifying the credentials of all its pilots. This follows a revelation by the carrier that a senior pilot had a fraudulent pilot’s license and had worked at SAA for over two decades.
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The 48-year-old German supermodel has revealed that when she made her catwalk debut at the Chanel Couture Spring 1989 show it was a huge "turning point" for her career and she’ll forever be thankful to the late fashion designer – who passed away on February 19 at the age of 85 – for giving her that opportunity.
Speaking to PEOPLE, Schiffer said: "[My career-changing moment] was my very first fashion show and it was for Chanel, so that was definitely a turning point. Karl [was my magic dust; his decision to have me walk the runway transformed me from a shy German teenager into a supermodel."
Schiffer has three children, son Caspar, 16, and daughters Clementine, 14, and Cosima, eight, with her husband Matthew Vaughn, and she says her girls will be "spoiled for choice" when they are old enough to inherit her wardrobe because she has kept so many couture pieces throughout her career.
She said: "I’ve kept so much throughout my career that I have quite an extensive archive wardrobe, so they [my children] will be spoiled for choice! At the moment, my oldest daughter is pulling out all the very ’90s clothing."
Schiffer – who is starring in Ba&sh’s new ’90s-inspired spring campaign – also insisted that although she has staple pieces in her wardrobe that she "gravitates" to, she is prepared to try new trends if they "feel right".
She said: "My personal style is very instinctive. I know when something just works and feels effortless to me and I love the style icons from the ’60s and ’70s. Ba&sh works for me because it’s effortless, feminine and bohemian with a Parisian edge, which are all attributes you can find in my personal wardrobe. I know what suits me, so there are certain pieces I naturally gravitate to and others that appeal when I feel like trying something new. I guess with that comes a certain confidence, so I follow the shows quite closely and I like to try new trends if they feel right to me."
The murder case against five police officials who shot and killed 29 year old SANDF member Thato Motale has been postponed to 5 April by the Molopo Regional Court in Mahikeng, North West.
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1 cup unsweetened coconut flakes (small shredded or large flakes)
1 teaspoon crushed red pepper flakes
1/4 cup coconut aminos (may substitute other liquid aminos or low-sodium soy sauce)
2 tablespoons honey (may substitute agave nectar)
1/2 cup fresh lime juice
2 teaspoons finely grated fresh ginger
6 scallions, trimmed and thinly sliced on the diagonal
Flesh of 2 ripe avocados, sliced
Bring a large pot of water to boil over medium-high heat and cook the noodles according to the package instructions until just shy of tender, about 5 to 6 minutes.
Add the beans to the pot and continue cooking until the noodles are tender, another 1 minute, then drain the noodles and beans in a colander and, while tossing the noodles, rinse them thoroughly with cold water (to prevent gumminess). Drain.
While the noodles are cooking, heat a skillet over medium heat, add the sunflower seeds, and toast until they start to become fragrant, 1 to 2 minutes.
Add the coconut to the pan and continue toasting both together, stirring and/or shaking the pan frequently, until lightly browned, 30 seconds.
Transfer them to a plate to cool.
In a large bowl, whisk together the red pepper flakes, aminos, honey, lime juice and ginger. Stir in the scallions and avocados.
Add the noodles, edamame, sunflower and coconut and gently toss to combine.
Serve at room temperature or cold.
Adapted from "Salad Feasts: How to Assemble the Perfect Meal," by Jessica Elliott Dennison (Hardie Grant Books, 2018).
Eskom Treasurer Andre Pillay says former Eskom Executives Matshela Koko and Anoj Singh signed the outline of a business agreement with Huarong despite an instruction by the International Finance Corporation board not to sign.
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The Rebels have secured their first victory over a New Zealand side in Super Rugby since 2015 when they held on to a win against the Highlanders.
The post Rebels secure first ever victory against Highlanders appeared first on SABC News – Breaking news, special reports, world, business, sport coverage of all South African current events. Africa's news leader..
Three more people have been arrested in connection with the murder of Thoriso Themane. This brings to nine the number of suspects behind bars for the brutal killing of Thurisho.
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More arrests are expected in the R86 million blue light tender as former Acting Police Commissioner Khomotso Phahlane and Major General Ravichandran Pillay, appeared in the Specialised Commercial Crimes Court on Friday morning.
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PRETORIA – The UP-Tuks women’s Sevens side are relishing the chance to test their skills against the SA women’s Sevens team at the Tuks Sevens tournament at the University of Pretoria fields on Saturday.
On a good day, there is a real chance that Tuks could give the Boks a run for their money as they proved themselves to be the top team locally. Over the last few years, the hosts have hardly been beaten.
The team also has a good track record when it comes to playing internationally. Last year Tuks won two of the seven international tournaments they contested and finished runners-up twice, as well as placing third on one occasion.
Tuks and the Springboks have clashed once before in Dubai. Tuks women’s coach Riaan van der Merwe remembers it as being quite an intense encounter with the Boks taking the victory in the dying moments.
Although Van der Merwe is hoping for a repeat performance from his team, he has remained realistic and admitted that the Boks in all likelihood would retake the honours.
“The last thing the Springboks want is to go down against a club team. For that reason I expect them to come out guns blazing at us, but my players have never shied away from a real challenge.
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"Unfortunately for us, we are in a rebuilding phase," said van der Merwe. "Kemi Baloyi is the only player in our team who has been playing for more than one year. Our captain, Libbie Janse van Rensburg, is currently in New Zealand while Nadine Roos is playing for the Boks. When Janse van Rensburg and Roos are playing for Tuks, we are guaranteed to at least score 10 to 15 points in each game."
“As things stand we don’t have a recognised fly half. Kemi who usually plays as a forward has got to make the decisions. She is not doing badly. Last Saturday we managed to beat the University of Bordeaux quite convincingly on two occasions with Kemi playing fly half. We beat the University of Bordeaux again this week.”
Tuks and the French team have been involved in quite a ding dong battle over the last six days having played each other on four occasions. Van der Merwe is adamant that the results are not an accurate reflection of what has been happening on the field.
“When the need arises Bordeaux is able to take their game to the next level. They proved it on Monday night when they thrashed us 31-0 during the chief curtain raiser for the Varsity Cup encounter between Tuks and Wits. They are after all one of the top club teams in France."
“I think even the Blitzboks will need to be wary when they play against Bordeaux on Saturday," said Van der Merwe.
"The French have got four speedy backline players. If they get through a gap, it is hard to stop them from scoring.”
Training camp at @hpcRSA and playing in @Tuks_Rugby 7s tournament this weekend. Jeen to build on good weekend in Hermanus! #desiretoinspire @castlefreesa @FNBSA @ASICS_ZA pic.twitter.com/M1quMWpx7z
— Springbok Women (@WomenBoks) February 28, 2019
Ten women’s teams will be in action on Saturday. It includes a team from Botswana. The SA women’s side’s first game is at 08:00 against UJ. Tuks and the Boks will probably only clash in the playoffs.
There is also a men’s tournament in which Bordeaux could prove to be difficult to beat.
DURBAN – So far this Super Rugby season, Sharks fans have seen some brilliant tries scored by the backs thanks to Herculean forward efforts but Tendai “The Beast” Mtawarira warns that life will get tougher tomorrow against the Stormers at Jonsson Kings Park (5pm).
The Beast, in his sunset year with the Sharks, has been the cornerstone of an impressive Sharks forward effort over the last fortnight, but now a Stormers pack headed by belligerent Eben Etzebeth (back from injury) is in town, and The Beast knows that his pack has to up its game.
“This match will be our toughest forward battle so far,” he said. “We have gone really well in our first two games but we know how SA derbies are and the Stormers have some big names in their pack.
“It is hard to go up against guys you know from having played alongside them (with the Springboks) and then you have to go head to head in fierce battle," The Beast continued.
Etzebeth and Co won’t hold back, and neither will the likes of The Beast, Coenie Oosthuizen, Ruan Botha and Tyler Paul mongrels the lot of them. Former captain Botha on Tuesday said that the set piece battle will decide the match, and Mtawarira agrees.
“There is so much quality in both tight fives. We have been going very well in the set pieces, it is something we are priding ourselves on after having made it a big focus in pre-season. We worked very hard on making this area a strength.
“It has been great for us forwards to take our heads out of the scrum and see the backs have taken the ball 20m up field,” the Beast continued. “We are obviously aiming for more of the same, but it is not going to be that easy.”
Coach Robert du Preez named the same match 23 for the match that he did the week before against the Blues.
“We have been blessed with being able to select the same squad,” Du Preez said. “Having said that, from the beginning of the season I stated that we will rotate much more than last year. We got rotation a little wrong. That said, this is our third match and we believe continuity will stand us in good stead against the Stormers, and at this early stage of the season.”
The Stormers have been a mixed bag in their two matches, losing horribly to the Bulls and then making a gutsy comeback to beat the Lions.
“The only thing I know for sure they will bring is physicality,” Du Preez said. “That is where we are going to have to be top of our game. We are a work in progress. You haven’t seen the best of this team yet. We want to keep on improving. That is a big driver for us come kick-off."
15 Damian Willemse, 14 Sergeal Petersen, 13 Dan du Plessis, 12 Damian de Allende, 11 SP Marais, 10 Jean-Luc du Plessis, 9 Herschel Jantjies, 8 Sikhumbuzo Notshe, 7 Pieter-Steph du Toit, 6 Siya Kolisi (c), 5 JD Schickerling, 4 Eben Etzebeth, 3 Frans Malherbe, 2 Bongi Mbonambi, 1 Ali Vermaak.
Are you someone who loves changing your hair but don’t want to spend mega bucks every time you want to do so?
Have you ever bought a wig you loved but soon got bored of it or it went out of style or you’ve had a big date but a bad hair day, and needed emergency hair rescue?
Zandile Baloyi and Delicia Kasenge, the co-founders of Hair Me Out, understood these dilemmas and found a way to come to the rescue of ladies in need.
Hair Me Out (HMO) is a wig hiring service that allows women to rent a wig from R100.
Whether it’s for a few hours or a few weeks.
Delicia was born in Uganda and grew up in South Africa.
“As luck would have it, I found myself doing work for the legendary Jawad Maphoto who introduced me to Zandi. I’m a true creative at heart and specialise in eventing and communications, with a particular focus on social media management and content creation” she said.
Zandile is a sports fanatic who loves to travel. She works full time, but runs the Hair Me Out business with Delicia part-time.
The dynamic duo tells more about their business.
What inspired you to start the business?
We found that for magazine shoots and trendy events/shows, people would request to borrow our wigs for a night or two because it worked with a certain look they were going for that specific occasion.
Upon further research, we discovered that it could be used as a mechanism for those who would otherwise like wigs for a short-term period of time and not necessarily long term. We then started buying different kinds of wigs that we thought consumers would appreciate and from this, we birthed the idea and decided to formalise it as the business we call, Hair Me Out.
How does Hair Me Out work?
There are two parts to the business. There are the rentals and there are sales. Sales work like most online hair piece businesses.
You place an order.
We share a quote.
You accept and pay a deposit or make full payment.
We deliver within 3 to 5 working days.
Rentals work similarly to a costume rental store/company
A client sends a request to HMO or fills out one of our booking forms in our Instagram bio (@hairmeoutza).
We share a quote along with an agreement form.
Client agrees and makes payment and sends back a signed agreement form.
HMO delivers and conducts an inspection with the client.
Upon return of the hair, the wig is fully inspected by HMO representative and the client.
If all is in order, the deposit is paid back to the client.
What advice do you have for ladies when choosing a wig?
Kasenge: Experiment. Don’t choose something because it’s safe and looks good on most people because it really might not look good on you.
Baloyi: Try different looks. Be who you want to be. If you feel like wearing a Bob today, a fringe tomorrow, and your natural hair the next day go for it, as wigs have allowed the flexibility to do so.
What are the biggest trends in wigs right now?
Biggest trends right now would be bob. Both curly and super straight, brightly coloured or plain. The ladies just can’t seem to get enough of the ‘Bob Life’.