Describe the performance of characteristics of eggs Essay Example for Free

Describe the performance of characteristics of eggs Essay Egg white and yolk contain protein. Ovalbumin is present in egg white, however globulin and albumin are also present in a very small amount. Whereas egg yolk contains protein in the form of lipoproteins, which are a combination of proteins and lipids. The most important complex lipid in egg yolk is lecithin. Lecithin gives the egg yolk the properties of a stable emulsion. The fat molecules in the egg yolk are held in an emulsion by lecithin. Eggs have three main performance characteristics and they a coagulation, which includes setting, binding, coating, thickening, enriching and glazing, secondly they can be whisked to create foams and aerate mixtures and called aeration and lastly emulsifiers. Coagulation is the process in which proteins change from their natural liquid state into a gel or a solid. This happens because each protein molecule is constructed from long chains of amino acids joined by peptide bonds. The bonds are weak and when heat, acid or mechanical action is applied they start to break. The changes are permanent. When the protein changes it physical structure when it coagulates is called denaturation. Syneresis can occur when the egg is overcooked. This is when the texture becomes porous as the protein shrinks and pockets of water are left in the product. Between 60-65C is the temperature which egg whites start to coagulate and the result of this the egg white changes appearance from transparent like to white and the texture will be from gel like to solid texture. Egg yolk starts to coagulate at a higher temperature than egg white, it begins coagulating at 65C and finish at 70C. From the darker yellow appearance of the egg yolk it will turn into a lighter yellow yolk and from runny yolk it can go to powdery solid yolk. There are a number of factors that will affect coagulation. A firmer set can be achieved at a lower temperature if an acid such as lemon juice is added. A looser set and higher coagulation temperature is achieved by the addition of sugar to the mixture. The quantity of egg yolk determines the strength of the set mixture. A higher proportion of egg yolks or whole eggs will produce firmer or thicker custard. A low heat achieves gentle heat transference, which produce perfect conditions for a coagulation. Aeration is when egg white is whisked. Foam is formed when air is dispersed through the liquid egg white. Egg whites can be aerated due to the ability of the ovalbu, in to stretch and hold air. When egg whites is whisked the proteins are denatures and uncoil. This forms a 3D air / liquid structure that can hold air when folded into food mixtures. The foam is stable but its properties can be affected by the use of additional ingredients or conditions. First factor that can affect foam formation is salt. It decreases the pH of the egg white and this increases the resistance to foam, so the time taken to foam is increased. It gives the foam more stable and it enhances the flavour. Second factor is sugar. Sugar interferes with the bonds that form as the egg whites uncoil. Therefore the whisking time is increased and the resulting foam is denser, however the foam is more stable. This factor is commonly used for meringues. Fat affects foam formation. Fat such as egg yolk prevents new bonds being formed in the structure. Fourthly alkalis will increase the pH of the foam, decreasing the foaming time but making the foam stable. Lastly will be acids. Acids such as tartaric and acetic will soften the foam. Because the fat in the egg yolk, it inhibits the aeration recipes are usually for egg whites. However sponge cakes do use whole eggs. They are whisked with sugar over a pan of hot water (double boiler method) it works because the whisking action causes the proteins to denature and the heat causes coagulate resulting in stable form. Emulsion is formed when one liquid is dispersed in the small droplets into a second liquid with which it will not normally mix. Egg yolk has emulsification properties, which means it has the ability to hold large quantities of fat in an emulsion. Lecithin is present in egg yolk, which has a hydrophobic (water hating) component and hydrophilic (water loving) component. Eggs have many other functions. An egg can give additional thickness to sauces; it can also be use as binding and coating agent. Eggs can also be used as an egg washed or sometimes called glazing and commonly used for the top of pastries and breads. It also add colour and enrichment.

Logistics management plays a major role in determining overall success of companies

Logistics management plays a major role in determining overall success of companies Supply chain management Logistics management is an integrating function which coordinates and optimizes all logistics activities, as well as integrates logistics activities with other functions, including marketing, sales, manufacturing, finance, and information technology.(Jonsson, 2008, p 4) Logistics Management or Supply Chain Solutions, both play a major role in determining the overall success of a company. Major consequences are found in supply chain if there is even small variance in inventory; to overcome such consequences an effective logistics is necessary for any organisation. Logistics management involves high level of competences and expert knowledge. Managing from raw material to final stage at right place on right time is handled by logistics management. To leverage opportunity in emerging markets, companies are focusing on consolidating and aligning their supply chain management infrastructure, processes and procedures to reduce costs and improve efficiency. A Supply chain consists of the series of activities and organisations that materials move through on their journey from initial suppliers to final customers. Every product has its own unique supply chain and these can be both long and complicated. (Waters; 2003; p.7) There is a series of steps involved from the origin of services or product and its consumption. The steps involved in this are known as supply chains. The report will provide operations of McDonalds in UK and will emphasis on its supply chain management. Company Background and Introduction: McDonalds Corporation is the worlds leading food service organization. The corporation started out as a small drive-through in 1948 by two brothers, Dick and Mac McDonald. In addition, McDonalds opens a new restaurant every three hours. Big Mac is the biggest attraction and backbone of the corporation. Moreover, McDonalds maintains its competitive advantage by constantly creating new items to add onto its menu. This shows us that McDonalds practices an analyzer type of strategy, introducing new items and defending its existing ones. McDonalds opened its first UK restaurant October 1974. In December 2004, there were over 1330 McDonalds restaurants operating in the UK. Around 60% of these are owned and operated by the company. The remainders are operated by franchisees. Each McDonalds restaurant is structured as an independent business, with restaurant management responsible for accounting, operations, inventory control, community relations, training and human resources. Read more: http://www.thetimes100.co.uk/case-studyrecruiting-selecting-training-for-success28-194-1.php#ixzz15v72oKUJ Supply chain management strategy: The complete SCP model http://www.tompkinsinc.com/publications/competitive_edge/articles/11-08-supply_chain_partnerships.asp Supply chain management encompasses the planning and management of all activities involved in sourcing and procurement, conversion and all logistics management activities. Companies adopt supply chain management to ensure that supply chain is operating efficiently and providing high level of customer satisfaction with low cost. SCM integrates the demand and supply management within and across companies. (Jonsson; 2008; p .5) The quick-service-restaurant (QSR) giant has built an entire process over the years for managing a sophisticated delivery system, starting on the live-animal production side and running all along the supply chain until products reach their final destination as McDonalds customers favourite. Nature and Operation of Organisation: McDonalds Corporation is the world largest chain of fast food restaurant, serving more that 58millions customer every day. A McDonalds restaurant is operated by either franchisee or the corporate itself. The corporation revenue generates from rent, royalties and fees paid by franchisees and also from sales in company operated McDonalds. The menu is consists hamburgers , cheeseburgers , chicken and fish products , French fries , breakfast menu , soft drinks ,shakes and desserts. (McDonalds Website n.d.) Logistics Service Providers: Many organisations do not perform many of their own logistics activities. They arrange logistics service providers to take advantage of efficient and experienced specialists to look after the transport, while the organisation can concentrate on its core operations. An organisation mainly forms a partnership with other company to look after warehousing, purchase of material, material handling and many of the other functions of logistics. When one company uses other companies to run its logistics are known as third party or 3PL or contract logistics. For McDonalds Key stone distribution works as a 3PL. (Waters; 2003; p.90) Keystone Distribution UK is a subsidiary of Keystone Foods LLC, which provides food manufacturing and distribution services to quite a large amount of customers in America, Asia, and Europe. Keystone distribution was formed in 1977 in partnership with McDonalds for its UK baker of hamburger bun and since then company is progressing along with McDonalds. Keystone distributor has been efficiently supplying everything to its existing client need to run the business successfully. Keystones manages a large part of McDonalds UK supply chain and replenishing its 1200 UK stores from mops and ketchup to the essential ambient , fresh , frozen foods that makes up the McDonalds menu. (Logistic Business IT Website; 09.Nov.2009) Structure of Supply Chain: Structuring the supply chain requires an understanding of the demand patterns, service level requirements, distance considerations, cost elements and other related factors. (Rock ford Consulting Website N.D.) Moving of material inward is upstream and outward is downward. The upward activities are divided into tiers of suppliers. A supplier that sends materials directly to the operations is first tier supplier; one that send materials to a first tier supplier is a second tier supplier; one that sends material to a second tier supplier is a third tier supplier and so on to the original source. Customers are also divided into tier. One that gets product directly from the operations is first tier customer and so on to final customers. (Waters; 2003; p.8) http://www.gmtonline.com.my/solutions/B2B/pic/rosett1.jpg http://www.gmtonline.com.my/solutions/B2B/rosettanet_b2b_supply_chain.asp McDonalds deals with different suppliers for its different products and ultimately which aims to provide customers great taste and on affordable price. McDonalds has been working in partnership with household brand such as with Coca cola, Tropicana and Buxton who act as second tier supplier because they supply its products to keystone distribution who works for McDonalds as first tier supplier. Also there are number of other suppliers such as Sun Valley and Moy Park who supply McDonalds with Chicken product all these works as second tier supplier for McDonalds. Also Ecsa, the makers of the beef patties who are key for success of supply chain also supplies its product to McDonalds first tier supplier (Keystone Distributors). All the different supplier deals with Keystone Distributor, who then sends material directly to McDonalds to run the business smoothly by providing on affordable prices, delivering products on time and helps in outward movement of orders and receiving payments fro m customers. Overall, keystone is a important player in structure of supply chain for making upward and downward activity successful. (Make up your own mind Website; March 2009) Managing the supply chain: As the McDonalds UK distributor, its the responsibility of keystone to provide the perfect service and product every time they need and also to coordinate the requirement of hundreds of McDonalds around UK. They work along the supply chain ensuring the quality and reliability is kept while passing delivery to restaurant. In order to achieve this Keystone uses the latest technology and software to work closely with McDonalds marketing and business plan. Keystones ensures managing peak and troughs as they come along for keeping smooth supply chain and ensures there are no out of stocks. On an average Keystone carries five days inventory in their store and delivers three to four times per week inventory in each restaurant. To meet that delivery they have 300 vehicles, tractors and trailers which help them to run these logistic operations within UK and including the Isle of Man and channels Island by delivering around one million cases each week. Their biggest challenge is ensure those v ehicles arrive at the restaurants on time and containing everything being ordered and meeting 100 percent quality of product including frozen, chilled or dry. (Business Review Europe website 10th.July.2010) Inventory Control at McDonalds: McDonalds introduced in 2004 a central stock management function known as Restaurant supply Planning Department. The team build these factors into the new planning and forecasting system called Manugistics which forecast likely demand of finished menu items such as Big Macs. McDonalds deals in three types of stock like every business has: Raw Material: These ingredients go into producing finished product. They are buns, beef patties, paper cups and packaging in case of McDonalds. They are delivered three and five times a week. There are three sections of raw material Frozen, chilled, ambient which arrive together in one lorry so that each product can be stored at their suitable temperature. Work-in-progress: The process of being made into finished product is referring to as Work-in-progress. A Big Mac consists of a bun, two beef patties, lettuce, cheese, pickles, onions, sauce and a small amount of seasoning. The restaurant waits until the order is placed so that Big Macs stays hot and fresh when served. Finished Stock: The product ready for immediate sale to customer are known as finished products. At lunch time and busy evening hours restaurant will have range of Big Macs and chickens ready for sale to customers. First-in-first-out method is used to handle all stock whether raw material, work-in-progress, or finished product, in order to minimise waste and also it helps in providing fresh food at all time to each and every customer. Inventory Management: The process of making sure there is enough stock at all times to meet customer demand whilst minimising expensive waste is known as stock management. High cost is involved in holding too much stock so McDonalds uses lean stock control method to save money. Inventory ordering manager work with the new stock control system, Manugistics, to ensure sufficient raw stock is available. This helps restaurant to produce the meals required according to the forecasted demand. Forecast is done on the basis of restaurant historic product-mix data from last year, store-specific and national causal factors such as national promotions and school holidays, information from store managers about factors that might affect demand .e.g. road closure or local events and new promotions. Restaurant manager need to ensure that the data they enter into the system is as accurate possible. Every day restaurant manager record opening and closing stock of key food items. Other items are recorded weekly and monthly basis. The store computers system identifies any stock count deviations from last stock count so it gives opportunity to manager to investigate missing product. For example, the manager may have missed off a box of regular meat while counting them earlier on the shift. Ordering Process: The ordering process involves holding a small buffer stock. This is extra amount of inventory held to meet any unexpected higher demand. Inventory manager uses a web based communication software called Weblog to view and amend store order proposals. Each time of ordering weblog creates a proposed order to analyse and amend if necessary. Weblog helps managers to view what quantity have been ordered, how much is the current stock level and how much stock is due to be delivered at a particular time. The system automatically generates a delivery note that gives the exact quantities and descriptions of the delivery. The manager has to click confirm on weblog when they finishes selecting amount of inventory they needed to use. Serving Customer: Competition and increasing consumer preference for variety and healthier food makes McDonalds to expand the range of menu. Customers entering into McDonalds are divided into those who know about menu and those who are new and coming to restaurant first time and are not familiar with menu. Apart from selling food items by itself McDonalds also sell Extra Value meals which consist of a burger, fries and a drink. When customers reaches the front counter and place their order, the till person applies two selling technique. The selling up technique where order is changed by asking customer by suggesting larger portion and also by adding extra item such as drink and another one is suggestive selling technique where any item extra is being asked to sell each and every customer. For example if customers comes and buys two three adults meal and one two children meal and they are being asked if they wanted to buy two apple pies for  £1.50. The till person punches the order on to their till. There are some standard food items which are meant to be held in production bin, the counter person pick the food what is being ordered in a specific sequence which involves cold drinks first, and then hot drinks second, then fries and at last burgers. If a particular food item is not available in the production bin, then the counter person calls the order to the production person who then calls the food order to the grill area. Certain food products in slack period are cooked to order due to their less demand and to avoid waste. When the order in not ready the till person ask the first customer to pay and wait aside if its take away order and if its eat in they ask customer to take a sit and order will be brought to your table, and start dealing with the next person in the line. Every time till person completes the order there is a button served which is to be punched in order to let computer know that the order is finished. As if it not done the computer will not allow taking eleventh order. So every time order is done its necessary to serve it off. Performance Improvement: Keystone manages the supply chain to ensure that there is always sufficient stock to fulfill demand when orders are received. The companys integrated order and management system prints colour coded descriptive picking labels which aid restaurants in stock rotation. Orders are then collated on to a purpose built trailer designed for the simultaneous delivery of frozen, chilled and ambient product stored at appropriate temperatures. This ensures that the restaurants complete order is supplied in one delivery, whilst maintaining the product in perfect condition. This process works extremely well, but there is always room to improve processes. Keystone is working on an initiative that it hopes will further advance the efficiency of the companys operations. Were reviewing the whole of the delivery schedule as well as the entire delivery system in conjunction with McDonalds to try and find a more cost effective and equally eco-friendly delivery schedule with them, says Assal. Thats a major project for us at the moment and were working on that in detail. That will be rolled out in the coming months and it will produce a major cost benefit to the whole McDonalds supply chain. Its also important for Keystones environmental policy to chime with McDonalds high profile efforts in this area. All packaging within our distribution centres, both cardboard and plastics, is collected and recycled we recycle everything from office stationery down to warehouse packaging. At present, we run all our vehicles on diesel that contains five percent bio-diesel. But were working on a project to use 100 percent bio-diesel in all our vehicles by the end of this year, instead of fossil fuel diesel. We believe that will have a neutral effect on the business; it will neither be a cost benefit or a cost saving. We also have a number of initiatives light sensitive switches, low consumption bulbs in our warehouses. We try to play our part and do what we can to reduce our carbon footprint. Its policies like these that make Keystone a truly progressive company, and one that is moving with the times, just as McDonalds updates its operations for a changing fast service industry. http://www.fin.gov.on.ca/en/budget/ontariobudgets/2004/images/papere2.gif http://www.fin.gov.on.ca/en/budget/ontariobudgets/2004/papere.html http://lh4.ggpht.com/_k0ovfY0NP70/TGAHWC5Pc-I/AAAAAAAABdY/3kLGhdxvHNk/s800/mcdonalds.PNG http://iamjamesward.wordpress.com/2010/08/09/there-is-only-one/ The diagram below shows the forward flow of materials from upstream to downstream, the bidirectional flow of information, and the movement of money from downstream to upstream. http://www.vivaceproject.com/showcase_html/supply%20chain%20simulation/introduction%20to%20supply%20chain_image1.jpg Flows in the supply chain (from Spekman et al [1998]) http://www.vivaceproject.com/showcase_html/supply%20chain%20simulation/introduction%20to%20supply%20chain.htm It is easy to see that these factors are highly variable in nature and this variability needs to be considered during the supply chain analysis process. Moreover, the interplay of these complex considerations could have a significant bearing on the outcome of the supply chain analysis process. http://rockfordconsulting.com/supply-chain-management.htm

World Wide Creativity :: Geeks Computers Internet Essays

World Wide Creativity What comes to mind upon hearing "hacker" or "geek?" In many cases, one will envision a male in his late teens who wears dark clothes, is antisocial, sits in front of a computer screen, and breaks into computer systems illegally. While such people do exist, they are more accurately called "script kiddies" or, depending on severity of infraction, "crackers." Hackers, in the general sense, merely enjoy "the intellectual challenge of creatively overcoming or circumventing limitations" ("Hacker"). Similarly, a geek is "a person who pursues skill and imagination, not mainstream social acceptance" ("Geek"). Hackers and geeks, together, form a creative force with which there is virtually (pun intended) no parallel. Many of the world's greatest inventors and scientists are geeks in this pure sense of the term. As mentioned in the definition, geeks, by their philosophy, whenever possible do not seek out money or similar worldly possessions. However, if either comes with the task, they does not disagree. Tim Berners-Lee, the inventor of the World Wide Web, explains: People have sometimes asked me whether I am upset that I have not made a lot of money from the Web. In fact, I made some quite conscious decisions about which way to take my life. These I would not change—though I am making no comment on what I might do in the future. What does distress me, though, is how important a question it seems to be to some. This happens mostly in America, not Europe. What is maddening is the terrible notion that a person's value depends on how important and financially successful they are, and that that is measured in terms of money. That suggests disrespect for the researchers across the globe developing ideas for the next leaps in science and technology. Core in my upbringing was a value system that put monetary gain well in its place, behind things like doing what I really want to do. To use net worth as a criterion by which to judge people is to set our children's sights on cash rather than on things that will actually make them happy. (107-108). Geeks and hackers seek out, instead of money, the feeling of creating something that may have seemed impossible. This feeling has even been termed a "geekasm," a portmanteau word combining "geek" and "orgasm." By creating things that have been impossible for others, geeks fall in the realm described by Mark Kac as magician genius.

Essay --

How to change the oil and filter on a 1993 VW Corrao VR6 The following instructions are recommended for changing the motor oil on a 1993 Corrado with a 6-cylinder VR6 motor type. Oil changes are necessary to ensure proper lubrication for the engine during use, usually ranging from every 3,000 to 5,000 miles. Over time, the oil breaks down and may cause excess wear on internal parts. The oil filter should also be changed at this time, due to any particles the filter may have caught from the old oil. Depending on your level of mechanical ability and weather conditions, this process should take about an hour or less. Please read all instructions thoroughly before attempting any maintenance. New parts: 6 quarts of oil 1 filter Tools: Floor jack Container for old oil A 6mm Allen wrench for oil filter plug 36mm socket for oil filter housing 19mm socket for drain plug on pan Socket wrench (3/8† or 1/2† is fine) Torque wrench Steps: 1. Warm up the engine by driving around for a few minutes. This will warm up the oil and will decrease the amount of time the oil needs to drain. 2. Park the ...

Egoism in Crime and Punishment :: Crime Punishment Essays

Egoism in Crime and Punishment An egocentric attitude can be seen in Fyodor Dostoyevsky's Crime and Punishment. Dostoyevsky's young Raskolnikov is staggeringly arrogant. Raskolnikov commits a murder and a failed robbery in the story. His journey in overcoming his ego can be seen through his initial crime, denial of failure, and acceptance of mistakes. Raskolnikov commits his initial crime out of arrogance. "The old hag is nothing.... I killed not a human being," he says. (245) Raskolnikov feels that he has justification for killing the pawn broker. He thinks that the woman has no reason to live. He believes that the woman is less than a human, and that he is a superior being. Raskolnikov thinks that he has a right to kill. After the botched crime Raskolnikov is plagued his failures. "He was conscious at the time that he had forgotten something that he ought not forget, and he tortured himself." (107) After he carelessly kills both women, and allows for the evidence to be found, Raskolnikov realizes he did not commit the perfect crime. This devastates his ego, so he tries to cling to his previous self perception. He is also plagued with feelings of guilt. His guilt, combined with the mistakes he made during the crime, shatter his self perception of perfection. When Raskolnikov surrenders he accepts his mistakes and rejects his self-centered attitude. "It was I who killed the old woman and her sister, Lizaveta, with an axe, and robbed them," Raskolnikov confesses. (476) With his surrender he not only accepts his methodical mistakes in the execution of the crime, but he sees something beyond himself. He begins to see the magnitude and horror of his act. He had taken a life. By realizing the immorality of his crime and rejecting his self glorifying mind set, Raskolnikov accepts his own humanity. In Dostoyevsky's Crime and Punishment, Raskolnikov's initial crime, failure, and acceptance of mistakes are his road to overcoming his ego, as well as self discovery.

Battle Of The Somme

The Battle of the Somme started in July 1, 1916 and lasted until November 1916 between France and Germany. History considers this battle as the bloodiest of all battles in World War I. In the article â€Å"The Battle of the Somme†, the historical perspective of the Battle is outlined. This battle traces its origins from the many severe losses that the French had been experiencing at Verdun – to the east of Paris.The British Allied High Command, taking sympathy with the French losses, decided to attack the Germans to the north of Verdun thereby driving the Germans away from the Verdun battlefield.The battle at the Somme started with a weeklong artillery bombardment of the German lines where an estimated 1. 7 million shells were fired. By November 1916, when the battle ended, the British had lost 420,000, the French lost nearly 200,000 men and the Germans 500,000. (â€Å"The Battle of Somme†) Many historians agree that the neither the French and British nor the Ger mans won in this costliest battle to date. For many years, those who led the British campaign have received a lot of criticism for the way the Battle of Somme was fought – especially Douglas Haig.(â€Å"The Battle of the Somme†). This criticism was based on the many lives that were lost in the battle and the insignificant gains that either parties got in exchange for those massive losses. The British and French captured only a little more than five miles (8 km) at the deepest point of penetration—well short of their original objectives. The British themselves had gained approximately only two miles and lost about 420,000 soldiers in the process, meaning that a centimeter cost about two men.(â€Å"Battle of Somme†) What does this tell us? There are no victors in wars, only losers. This fact bears tremendous implications not only on Western civilization but on all civilizations that wage wars against one another. BIBLIOGRAPHY Battle of the Somme. Wikipedia. 2000. (http://en. wikipedia. org/wiki/Battle_of_the_Somme) Sheffield, Gary. The Somme, Cassell, 2003. The Battle of the Somme. 2000. (http://www. historylearningsite. co. uk/somme. htm)

My Grandparents

The piece of writing you are about to read is original and true. It is presented in the form of a Biography of three of my Grandparents my Dads parents (Granny Rita & Granddad) and Mums Mum (Nanny). Granny Rita My Dads Mums maiden was Mason it was given to her by her Fathers Father who was an Irish man. Her matrimonial name is Maynard her forename is Maynard I have always called her Granny Rita. Rita Mason was born in Bridgetown Barbados in January 1942. As a child, she was taught to be polite, friendly, good and helpful, this is most probably the truth as this is how she is today. Also read The Story of an Eyewitness Essay Analysis Rita Mason left Barbados for England in 1959 aged 19. She took a course as a trainee nurse and realized that it wasn't the job for her so she gave up the course. She then got a job as a home machinist and made skirts and dresses for various factories. Eventually in 1972 when my dad was about 12, she stopped making clothes as a profession and got a City ; Guilds degree in Baking and Decorating Cakes and other delicatessens by this time she had my Uncle George her second child. My Dads parents knew each other from before they left Barbados. They got Married in 1961 after my Dad was born in 1960 George was born three years later 2 years later my Auntie Margo was born. Not too long after they got married they set up shop in Walthamstow everything was alright for the few years but the business failed due to lack of experience and or knowledge. They soon got back on their feet and bought a spot in Walthamstow market near Walthamstow Central Station selling summer clothes during the warm months and winter clothes, jackets and coats during the colder months. They've been working on the market for over 16 years now and the business was going well till about late 2000 when the consumers started to drift from the market. They had another son Ricardo who was born in 1983 who was two young to experience the shop like me he has only stories and pictures to show him what it was like. The Maynard's lived in Chingford North East London bordering the London Borough of Walthamforest and the east coast region of Essex. Granddad George Maynard was born in Bridgetown Barbados May 1942, unlike Granny Rita while he worked as a supermarket clerk for 5 months in Barbados. He left his Native Barbados in 1961 with my Rita Mason (Granny Rita before marriage). On arrival in England, he went to trade school and got a degree in the sale of Merchandise and a traders licence. He then bought a spot in Petticoat lane Market. He worked there for about 3 years. After selling the spot in the market, he put a down payment on a shop front that was for sale and started to trade from it the shop was situated within close proximity to London Liverpool St. Station. He then found himself redundant, as the stock was not selling in an inner city shop he sold the shop for à ¯Ã‚ ¿Ã‚ ½65k and bought a new van and a spot in Walthamstow Market he also bought a spot in petticoat lane for Sunday trading. By this time as I mentioned previously they had already had all there kids. They kept petticoat lane until 1993. The summer of 1992 was a bad time for us as my Uncle George was Shot dead in gang related attack he was killed round the corner from his parents home where it was thought he was running to. Coping with the death of my Uncle was hard for all of the family but Auntie Margo and Granny Rita found it harder to accept. I think that it was a lot easier for me as I had only known him for 5 years were, as they had known him for a lifetime. The reason it was so hard to over come was because he was shot nine times, while trying to escape to his parents house he was shot while jumping from a first floor balcony in a block of flats, after being shot once while he was running from his killers. He was shot once in the leg, twice in the buttock and then four times in back it was said at the time by coroners that he might of survived if he didn't get shot so many times. He was pronounced dead at the scene by the time the Ambulance and Police had arrived. My Grandparents were informed of what had happened by my mum who was told by Nan who was told by one of her church friends who had seen the incident on a News Bulletin. Thru out my Uncles final days a flock of seven white doves were seen flying around the estate several times on the morning of my Uncles last day which was Friday 15th May 1992 two of them landed one at the back and one at the front of house. The block that he was shot in had walls stained with blood as people had often been murdered in them before. There were originally six of these 16 storey blocks that towered over Chingford hall Estate. They were all eventually pulled down after most of the local residents had signed a petition to have them blown down, as they were associated with drugs, violence and murder. The estate was left felling quiet and empty but it had become a safer place to live in for adults and children new facilities were put in like a Youth Club and a Park. The demolition of the blocks led to the gangsters that used to live on the estate being driven out and then the construction 2500 new houses and flats. The sad thing about the incident was that my Uncle had to die for the council to realize what was going on in the estate, which was well known by Police also just hours before my uncle was looking after and playing with his Daughter Lekiesha aged one at the time. She looks just like him. In a spear time as a family we all go down to the cemetery and tend to my uncles grave my granddad keeps a little corner in the Garden for him which my uncle kept for himself. Nanny My Nan's life before coming to England is similar to Granny Rita's, apart from the fact that she was born in Clarendon, St. Anns Bay, Jamaica August 1942. My Nan didn't marry and still has her birth name Winifred Rose Brown. From what I've heard about my Nan as a child, she was boisterous and was climbing trees and hills. In Jamaica, my Nan was lived in St Anns Bay, which, is situated very close to Montego Bay Jamaica's second most popular region after Kingston and Spanish Town the Kingston being today's Capital Spanish town was the islands capital during the Spanish rule over 500 yrs ago. She was educated in a Jamaican school by her Uncles, Aunts and older Cousins who taught at the school, so when she got in trouble in school she got more trouble at home as my Great Grand Parents would believe the teachers so my Nan never lied about getting in trouble as it didn't make any sense. My Nan often worked my Great Grand parents land with her Brother's and Sisters. My Nan moved to London in 1960 aged 18 she lived in Sigdon Rd Stoke Newington bringing her oldest children with her, boys, Jimmy and Tony (not twins) so that they could get a better quality of life. My Great Grand parents were already here my Nan and her boys arrived. My Nan went on a baking course and passed. She started making cakes as a profession but as she had small children, she quit baking professionally and took up child minding. By now, she had had her first set of twins my mum (Sharon) and her twin Sandra. My Nan, My Great Grandparents, My Mum, My Uncles Jimmy and Tony and My Auntie Sandra moved to Evering Rd Stoke Newington. Where she had her second set of twins a boy and a girl Tracey and Keith some years later she had my uncle Stephen and then two years later she had her last set of twin's boys Brian and Barry. The house was getting a bit crowded so my Nan moved out to Well St Hackney taking her younger Children with her the oldest two Jimmy and Tony stayed with their Grandparents. When they went back to Jamaica in 1972 Jimmy ; Tony decided to go with them Tony cam back for good 2yrs later Jimmy comes over whenever he can find the time. My Nan still bakes cakes and child minds although she a 60 yr old diabetic she is still strong and healthy and makes annual trips home to her Native Jamaica. She still bakes and child minds but not as much as she used to. She also doesn't take in as much children as she used to. My Nan has 18 Grand Children in Total, in the UK 14 living 1 dead at birth, 2 in Jamaica and 1 in the US. My Nan has 9 children 8 live over here in the UK Jimmy lives in Jamaica. My Nan makes sure that the family in Jamaica stays well looked after and cared for. My Nan's Dad sadly passed away at 23:00 Jamaica Time / 4.00GMT (24hr) on Saturday 22nd November 2002. He was very sick and in his early 90's The reason I chose these three of My Grandparents was because if it wasn't for them I wouldn't I be here today. In addition, out of 6 my Grand Parents alive today these three are the closest to me and have helped me in many ways as well as because of what they've done in their lives.