Q&A with club rugby recruits

first_img + posts Bryce Watson poses before rugby practice Dylan Thomas back from injury, signs with TCU ReddIt Kevin Petershttps://www.tcu360.com/author/kevin-peters/ Frog Aides helps supports local businesses with on-campus ‘state fair’ event printThe TCU men’s rugby club team plays some big name schools this year, and they’ll rely on their recruitment of big name players to help them win.Nick Carmichael, a first-year business and political science double major, and Bryce Watson, a first-year biology major, were both recruited by the men’s team this past year.The two freshmen sat down with TCU360 to give us an inside look at TCU men’s rugby and their time so far on campus.How did you get into playing Rugby? Nick Carmichael (NC): I got in to playing rugby my sophomore year in high school. I played 3 varsity sports —  volleyball, basketball and rugby — and got into it because a lot of my friends who played other sports played it and loved it and made me go out.Bryce Watson (BW): My dad’s coworker grew up in Australia and played rugby as a kid.  Once he settled into life in San Diego he decided to make a rugby team.  I was asked to join this team the first year it was played, but the team was dismantled after two years.  Instead of quitting on the sport I chose to play for our rival team. What is the most difficult part of playing rugby?NC: The physical beating your body takes every week.BW: Returning from an injury. Did you have multiple offers to go to different schools to play?NC: I was down to six schools: The University of Southern California, Cal Poly San Louis Obispo, the University of Oregon, Saint Louis University, and the University of Wisconsin.BW: My coach had already talked to coaches from the University of Washington and Vassar College, but both of those schools didn’t play at as high of a level as TCU.Why did you come to TCU to play rugby?NC: I came to TCU to play rugby because of playing time, our program’s on the rise, and I loved the coaching staff and they made me feel at home.BW: When visiting TCU, one of the rugby players gave me a personal tour.  He explained to me the team’s recent achievements and goals.How has your experience playing for TCU been so far?  NC: It has been great. Being thrown under the fire and being forced to play as a true freshmen has made me stronger and more confident each and every week.BW: I’ve had a great time so far.And the big question: Which sport is tougher, Rugby or Football?NC: Rugby. Your body takes such a worse beating because you have no pads on.BW: I’m obviously biased since I only played one year of football freshman year, but rugby is definitely tougher on your body.  Not just physicality, but conditioning wise as well. Linkedin Kevin is a senior sports broadcasting major from Rockton, Illinois. He covers club sports for TCU360. Facebook Arlington Heights pitcher joins high school record books Previous article‘Matters of State’ are at TCU this weekNext articleLive Blog: SGA Meeting 10/27 Kevin Peters RELATED ARTICLESMORE FROM AUTHOR Facebook Kevin Petershttps://www.tcu360.com/author/kevin-peters/ Twitter Kevin Petershttps://www.tcu360.com/author/kevin-peters/ Linkedin TCU’s home field advantage: One of the best in the Big 12 Students debut performances of drag personas as part of unique new course Paschal Baseball sets high hopes for the season, conference play ReddIt Kevin Petershttps://www.tcu360.com/author/kevin-peters/ TCU places second in the National Student Advertising Competition, the highest in school history Kevin Peters Twitterlast_img read more

SA develops rooibos flavour wheel

first_imgRooibos is native to South Africa and is only grown in a small area in the Western Cape province. (Image: MediaClubSouthAfrica.com.) For those of us who enjoy our daily rooibos cuppa, a good flavour is all-important. However, for the uninitiated it is only possible to distinguish basic flavour characteristics.Now, with the help of a newly developed rooibos flavour wheel, anyone can identify a full spectrum of tastes and aromas of this uniquely South African – and internationally popular – tea.The rooibos flavour wheel was developed by a group of South African researchers headed by Stellenbosch University (SU) Masters student Ilona Koch, who worked with Professor Elizabeth Joubert of the Agricultural Research Council and SU lecturer Nina Muller.“We thought it was time that someone develops a rooibos flavour wheel. We want producers, processors, grading experts, marketers, flavour houses, importers and consumers to all speak the same tea language,” Joubert says.Koch, who completed a BSc in Food Science at SU, was approached by a lecturer to get involved in the project. “I thought rooibos would be an interesting product to work with,” she says.The three-year project is jointly funded by the South African Rooibos Council and the Technology and Human Resources for Industry Programme.The rooibos wheel isn’t the first of its kind in the food and beverage industry. Products such as brandy, honey, wine and whisky already use flavour wheels, and the research team now hopes that the rooibos version will be a useful tool to help the industry assess rooibos flavour and aroma using a selection of specific descriptors.Koch says that the flavour wheel is also important for the industry as many people drink rooibos because of its taste. “I like the taste and I think that this is what draws people to it. It is also not as strong and astringent as black tea,” she says.The wheel offers 27 descriptive attributes, of which 20 describe the flavour and seven the taste and mouth-feel. Joubert says that just as the wine industry talks about an area’s viticulture terroir, or the sensory attributes of wine in relation to the environmental conditions where grapes grow, so too the growing area affects rooibos flavour nuances.Diversity of rooibos flavoursAccording to Koch, the research team carried out numerous experiments on rooibos tea to find out which sensory characteristics are typically associated with its flavour.The researchers, along with a panel of nine judges, spent a lot of time tasting rooibos tea. Koch says that most of the judges had prior experience with descriptive analysis of numerous products, but analysing the sensory qualities of rooibos tea was a first for them all.The team studied 69 distinct rooibos samples from 64 plantations in a number of production areas. Selecting samples from different production areas was important as rooibos flavour is influenced by where the crop grows, the soil type, rainfall and weather. Processing also plays a role, as the time taken to process tea leaves can cause the flavour to become watery or sour. “All these factors affect the taste, quality and composition of the tea,” Joubert says.The selected samples were graded from A to D, representing the highest to the lowest tea quality. “The tasters compiled a long list of the flavours they picked up,” Joubert says. The list was then reduced to the final selection. “We chose those descriptors that were found to be most useful to assess a tea.”Both negative and positive descriptors were recorded on the wheel. One half contains categories of positive sensory qualities such as sweet, fruity, floral, woody and spicy. Each category lists a few sub-descriptors such as honey, citrus or cinnamon. The negative descriptors are grouped in the same way and contain qualities such as dusty, sour, sweaty and rubbery.The tea tasting processIt was important that the tasting and tea-brewing process remained scientific and consistent at all times, to ensure that only the most accurate flavour descriptors made it onto the short list. The tea was brewed in 300g of boiling, deionised water, which was poured onto 5.8g of dry tea leaves and infused for five minutes.Each sample was strained and stored in a stainless steel flask to keep the temperature constant. At each tasting, members of the judging panel sipped 100ml of tea. The tea sample was served in a white porcelain cup and covered with a plastic lid to prevent evaporation and loss of volatiles, also known as aroma compounds. The cups were also preheated to 70º C, and stored in 65º C water baths during the analysis.The project, which is expected to run until March 2012, will keep the wheel updated with rooibos samples from later seasons. This is important, as even tea produced on the same land can vary in taste from season to season.“With the flavour wheel, you can pick up the most subtle differences in tea flavour and taste,” says Joubert.Proven health benefitsThe proven health benefits of rooibos (Aspalathus linearis) are encouraging more people to drink the tea. “Consumers are becoming much more aware of healthy lifestyles and rooibos tea is known for its many health benefits,” Koch says.The tea contains high levels of antioxidants, which help to eliminate damaging free radicals. Recently collaborating scientists from four international research facilities established clinical evidence that drinking rooibos regularly helps the body’s natural defences by enhancing its antioxidant capacity. Both traditional and green rooibos produced this effect.According to the Rooibos Council, South Africa produces approximately 12 000 tons of rooibos per year. South Africans consume 4 500 to 5 000 tons and the rest is exported.The growing global demand for rooibos has boosted exports to more than 6 000 tons per annum, and to more than 30 countries worldwide. This includes Germany, The Netherlands, Japan, the UK, and the US, which is the biggest importer of rooibos.last_img read more

SA teen takes Roof of Africa victory

first_imgBrother Broadlink’s Altus de Wet, on a KTM, snatched second from Husaberg’s Jarvis when the British star lost his way on the final day. Sixteen-year-old Wade Young became the youngest ever winner of the Roof of Africa, an extreme enduro regarded as one of the toughest challenges in the sport, outriding a field filled with world-class campaigners to capture the overall honours in Lesotho on Saturday. While he had impressed in the early going during the South African enduro season, Young had mostly finished outside the top three, although excelling the 200cc class. Yet, towards the end of the season, he came on strongly and shocked his more experienced opposition when he captured the Castrol Winterberg title. The king of extreme enduro The field is made up mostly of South Africans, but also feaures some of the world’s leading enduro riders. This time around, they included defending champion Graham Jarvis and the Hemingway brothers, Tim and Dan. Time trial winnerDarryl Curtis, his teammate, a Dakar Rally rider and a former two-time winner of The Roof, enjoyed a strong showing and took fourth place, just ahead of Proudly Bidvest Yamaha’s Marc Torlage, who had won the time trial on Thursday. “He set out to win and we told him ‘calm down, bru, concentrate on a top five finish’. He’s gone out there and won!” The Roof of Africa is a challenge for the best and toughest enduro riders only. It is raced in mountainous Lesotho, a tiny country within the borders of South Africa. While Young’s father jokingly voiced his concern about his son’s school work, Wade’s career path seems certain now that he has a Roof of Africa victory to his name. He plans to campaign in the Europe as a professional once he is old enough, and there will surely be teams lining up to sign him. Improvement through the season Rounding out the top 10 were Kenny Gilbert, Wynand Badenhorst, Louwrens Mahoney, Riaan van Niekerk and Chris Birch. Birch, a former three-time winner of the Roof of Africa, dropped down the order on Saturday after struggling with heat exhaustion.center_img Nonetheless, few could have predicted he would go on to Roof of Africa victory. Young, though, had a different idea. “Winning the race is an awesome feeling,” he said. “I set my goal, and that was to win. I pulled through, and that feels great.” Would you like to use this article in your publication or on your website? See: Using SAinfo material ‘Battling to comprehend what he has done’Young’s father, Nigel, smiled and said he wished his son would put in as much work at school as he does on his motorbike, but he was extremely happy. “We’re battling to comprehend what he has done,” he told The Witness. Young admitted in an interview with Lunga Biyela of The Witness: “I never thought I’d beat Graham,” adding that he had watched videos of Jarvis in action to prepare for the race. His margin of victory was 10 minutes, the same advantage he had begun the final day with over Jarvis after he had become the youngest winner of a stage on Friday. He had just missed out on that honour when he finished second on Thursday in the time trial. Earlier in the year, nine-time Roof champion Alfie Cox had predicted a big future for Young. But he surely could not have expected such a display from the Fever Criterion Yamaha star so early in his career. Jarvis was the defending champion after winning first time out in The Roof in 2011. He is also recognised as the king of extreme enduro, but he finished third this time around – his worst result of 2012. 19 November 2012 The Hemingway brothers were two of only seven finishers out of a field of 1 800 in the notorious Erzberg Rodeo in Austria earlier in the year.last_img read more