Newsletter #4

We have had emails asking what has happened to the updates. We are now back in the news room.


Statistics We have been following the daily reported cases of Coronavirus and were about to report some very positive and upbeat results as reported deaths from the disease had fallen for three consecutive days. March 28: 260; March 29: 209; and March 30: 180.

But along came today when there were 381, the highest daily figure to date. However, NHS England medical director Prof Stephen Powis said there were still some 'green shoots'. But Prof Powis added: 'It's really important not to read too much into this. It's early days, we're not out of the woods, we're very much in the woods. The number of infections is not rising as rapidly as it once was. So green shoots, but only green shoots and we must not be complacent and we must not take our foot off the pedal.'

We know that there is a two to three weeks time lag between implementing the social distancing measures and the spread of the disease. We hope that today was a blip and wait to see and report the positive impact of our isolation. You can follow the figures yourself at: https://www.worldometers.info/coronavirus


The Good


More food suppliers have joined our list of people providing home deliveries. Jim's Delivery Service, Cheese and Pie Man and Alfred Munnings have added their weight behind our community delivery services. A full list is maintained at: https://www.harlestons-kindness.org/home-deliveries. If you are a supplier and would like to be included please send an email to us at: info@harlestonsfuture.org.uk. A very big thank you to all of our Kind Home Deliveries.


Suffolk Meadow Flowers have been out delivering free flowers to some of the older and vulnerable people.


Lanyards


Our volunteers will now carry lanyards so that you can be sure you are talking with someone from Harlestons Kindness.


Living in a store cupboard Nobody knows how long we will be advised to stay in isolation. There is a huge demand for deliveries from supermarkets and delivery slots are difficult to find. We may even be forced into a war time 'make do and mend' mentality. Few of our community can remember the food shortages during the war and rationing which lasted for many years afterwards. But many of us were brought up with parents who lived through these times and were taught how to make use of whatever food was available and make it go further. There is a current TV series featuring celebrity chef Jamie Olive. He demonstrates recipes using store cupboard ingredients with very much a mend and make do attitude, if you don't have the perfect ingredient use the best alternative that you do have. The recipes can be found at: https://www.jamieoliver.com/recipes/category/books/keep-cooking-and-carry-on. Maybe we could start to share some inventive menus among the community.

What is a pangolin? Do you remember the role the pangolin played in the Coronavirus story, if not look at Newsletter #3. This strange creature resembles an anteater. Even more strangely it is on the menu in China.

Though many think of them as reptiles, pangolins are actually mammals. They are the only mammals wholly-covered in scales and they use those scales to protect themselves from predators in the wild. If under threat, a pangolin will immediately curl into a tight ball and will use their sharp-scaled tails to defend themselves. Pangolins eat ants, termites and larvae and are often known as "the scaly anteater." Because they have no teeth, pangolins pick up food with their sticky tongues, which can sometimes reach lengths greater than the animal’s body. They certainly are one of the most trafficked mammals in Asia and, increasingly, Africa. Pangolins are in high demand in countries like China and Vietnam. Their meat is considered a delicacy and pangolin scales are used in traditional medicine and folk remedies.

©   Redenhall with Harleston Town Council

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