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Aussie churches ban Sinatra’s My Way —
MELBOURNE
Sports anthems and popular songs such as Frank Sinatra’s My Way have been banned from funerals at more than 200 Australian churches after new orders from Melbourne’s archbishop.
The edict follows a study that found the signature song for Australian Rules Football team Collingwood was one of the top requests at Melbourne funerals, along with My Way and the Bette Midler version of
The Wind Beneath My Wings .
Melbourne Archbishop Denis Hart said sports songs were not appropriate for a service which emphasises the solemn nature of death and is not designed as a celebration of the deceased’s life.
“Secular items are never to be sung or played at a Catholic funeral, such as romantic ballads, pop or rock music, political songs, football club songs,” Archbishop Hart wrote in the new guidelines.
“At the funerals of children ... nursery rhymes and sentimental secular songs are inappropriate because these may intensify grief.”
The move in Melbourne has received a mixed reaction, a spokesman for the church said.
One parish priest, Father Bob Maguire from South Melbourne, said the move would make it harder to balance the needs of mourners with those of the church.
He told Melbourne’s Herald Sun newspaper he preferred to see funerals as “family affairs attended by clergy, not a clergymen’s affair attended by family”. AFP
Aussie ‘kingmaker’ MP declines ministerial post
SYDNEY
Country lawmaker Rob Oakeshott, one of the three independents dubbed “kingmakers” after polls gave neither Ms Gillard or the opposition enough seats to govern, said he had turned down an offer to become Regional Affairs Minister.
Mr Oakeshott said his decision to back Ms Gillard had angered some parliamentary colleagues and he knew this would make it difficult to deliver the US$9 billion ($12 billion) package for rural Australia the independents had negotiated with her.
— An independent Australian politician whose support was crucial to keeping Prime Minister Julia Gillard in power on Friday knocked back an offer to become a minister in her minority government.AFPfIt fOr
gamIng mentOr
tanglinboy ( Date: 11-Sep-2010 08:47) Posted:
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Sad , but true, our libraries are mostly occupied by PRs especially those from China.
The older folks come to singapore to take care of their grandchildren, and , they spend most of the time in library with their grandchildren, reading books to them, spending time in the airconed-library.........where are all the singaporeans grandparents?? OOps, in the Casinos, in gambling cruises............................................
BEWARE!!!! THINK!! FOOD business will be booming!! Flats gettting smaller only a little space to boil water and small basin.
Next generation , Our HDB flats will have NO Kitchens. OUR KIDS WILL EAT AT FOOD COURT, EVERY FEW BLOCKS OF FLATS, WILL HAVE A GOOD AND HEALTHY FOOD COURTS,
Those who wrok as hawkers now, are becoming Boss of their own, the will teach you how to cook, and you become their workers.
pharoah88 ( Date: 10-Sep-2010 18:38) Posted:
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I don't understand
| pharoah88 ( Date: 10-Sep-2010 18:44) Posted: |
Hawker fOOds mUst nOt be made eXpensIve ? ? ? ?
Hawker fOOds are pOOr peOple's fOOds ? ? ? ?
pUblIc transpOrts mUst nOt be made eXpensIve ? ? ? ?
pUblIc transpOrts are pOOr peOple's transpOrts ? ? ? ?
Aug 29, 2010
YOUR LETTERS
Don't sniff at their culinary skills
I agree with Professor Tommy Koh wholeheartedly that good hawker food is hard to find these days.
It has been ages since I had hor fun with good wok hei. Rojak with kangkong is virtually unheard of these days. Slowly but surely, we are losing our food heritage. I am all for teaching how to prepare such dishes in culinary institutes.
One should not sniff at hawker food preparation. Each step affects the final taste. Just stand at any stall with a long line and watch the hawker work with the greatest concentration.
I would rue the day we are reduced to eating at food courts where our hawker dishes are prepared by helpers who merely go through the motions.
I am sure there are willing teachers among hawkers and chefs. I am keeping my fingers and chopsticks crossed that our young aspiring chefs will take up the challenge.
Ong Soek Peng (Ms)
PAP lOsers
- prIces mUltIply
- fOOd qUalIty mInIply
- fOOd qUantIty mImIply
- servIce mIcrOply
pharoah88 ( Date: 10-Sep-2010 18:24) Posted:
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Aug 29, 2010
YOUR LETTERS
Bring back good service as well
Regarding Professor Tommy Koh's suggestion last Sunday to teach aspiring chefs to cook hawker fare, to ensure its continuity and raise its standard, I would say 'yes' and it's about time too.
A dollop of courteous service should also be added.
In the old days, there were no queues. You just gave your order to the hawker even when people were crowded around his stall. You either stood there and waited or told him where you would sit and he would remember to serve the food to you.
Today, it is all down to self-service. I understand the need during peak hours.
But it is wrong to insist on self-service when there are no crowds and during off-peak hours.
Derrick Wong
lOOk and sEE
hEar and lIstEn
rEad and pErUsE
nUmber Of PAP lOsers
are IncreasIng by the day . . . .
Aug 29, 2010
YOUR LETTERS
Examine real source of exploitation
On reading the article 'When maids moonlight on days off' last Sunday, I was ready to applaud the entrepreneurial spirit of the Indonesian domestic worker who earned extra money by selling phone cards at a profit to fellow workers who are denied a day off.
The next thought was of the conflict between profiting from other domestic workers who have no time off and providing them with the essential means to maintain contact with loved ones.
The larger issue is that of the low wages and massive loans that necessitate sideline jobs. Even employers who allow domestic workers to do casual work on days off agree the money is an important addition to their paltry salaries.
One MP talks about potential abuse and exploitation related to casual work, yet the lack of a day off, agent fees that take two years to repay, and low salaries that fail to generate enough money to send home would appear to be the source of abuse and exploitation.
Deborah Fordyce (Ms)
SMRT is mIddleman whO multiplies cOst Of lIvIng ? ? ? ?
WHY dOes Ministry Of TranspOrt need SMRT as a mIddleman ? ? ? ?
WHY nOt Ministry Of TranspOrt cuts the extra SMRT layer and run the transport services directly ? ? ? ?
pharoah88 ( Date: 10-Sep-2010 18:07) Posted:
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Aug 29, 2010
YOUR LETTERS
Unfair to pay more for trains to run till later
Transport correspondent Christopher Tan's commentary ('A good time for trains to run till later'; Aug 15) urges train operators to extend service hours and suggests commuters could pay more for such a service.
Why should commuters pay more when it is the obligation of the only two train operators to meet customer demand?
Continuous operation in many industries is part and parcel of business, especially for fundamental services like power and utilities, hospital emergency services, security, telecommunications and, yes, public transport. The 24-hour operating costs are factored into the business to arrive at competitive prices. The user-pay principle operates in a fair and logical manner in business for legitimate profit.
The price of a lamp bulb is the same even if it was manufactured in the second or third shift in the factory while 24-hour fast food outlets charge the same prices whether customers come in at 4am or 4pm.
The user-pay principle has no place in extending train operating hours from 12.30am to 2.30am.
Paul Chan
The mIserable sUccessfUl DUCK RISE HAWKER
In 2009, a DUCK RISE HAWKER tOld an aUntIe
Store Rent S$7,000 per month without air-conditioning
Store Rent S$7,000 / 30 = S$233.33 per day
Each duck selling at S$34
Each plate of duck rice selling at S$3
She needs to sell at least 20 ducks just to cover her daily store rent
At the high price of S$34, she can hardly sell too many ducks even though her duck is well done and well like.
Her hands are totally condemned through years of preparing and chopping the ducks.
Despite her success, life is very hard just to survive a living.
She wanted to quit but has no alternative means of earning her livelihood.
She had no choice but bear to carry on until her last day . . . .
ROOT CAUSE Of ALL DAMAGES tO HAWKER FOOD and HAWKER LIVELIHOOD ? ? ? ?
KILLER HIGH RENTAL ? ? ? ?
This is nOt a restaurant and UNair-cOndItIOed ? ? ? ?
WHY does the AuthOrIty intrOduce a Middleman Store Lord tO multiply the cOst Of livIng ? ? ? ?
Like the HDB flat shOuld be meant fOr Owner Residency ? ? ? ?
Hawker Stall shOuld be meant fOr Owner Hawker and nOt Store Lord who is nOt the Hawker ? ? ? ?
WHY ? ? ? ?
In this sItuatIOn, the Middleman Store Lord and the Authority are
the Only two FAF wInners
the tenant Hawker and all the citizen consumers are PAP lOsers
citizen consumers are no longer paying for the food
but are paying UNnecessarily for the hIghly Inflated mIddleman rent
which is detrimental to all PAP lOsers
FAF winner
PAP lOser
Aug 29, 2010
YOUR LETTERS
Hawkers now use cheap substitutes
--ST FILE PHOTO
I empathise with Professor Tommy Koh in his quest to rescue the quality of hawker food ('Hawker fare: Teach it or lose it/Preserve and perfect hawker fare'; last Sunday). The decline in hawker food quality is being driven by the unquestioned use of modern (cheaper and faster to prepare) substitutes in place of traditional (expensive and slower to prepare) ingredients.
Many hawkers use margarine or processed vegetable oil alternatives in place of coconut cream in their curries. Many roti prata sellers use margarine in place of ghee or butter. Soups rely on cheap, chemical- laden stock instead of bone and fat boiled over many hours.
Chinese sauces are watered down, then have starch added to hide the effects. They are often missing some of the traditional five spices, especially the more expensive ones. Modern hawkers rely on a multitude of pre-mixes used in place of carefully prepared, carefully cooked sauces and flavours. These usually contain starches, dyes and other additives in place of the original ingredients - they are cheap and fast but not good.
When offered synthetic, cheap substitute ingredients, money-tight hawkers with inferior cooking skills take the bait. This lowers the food's quality.
Obviously, some incentive must be introduced to make it worthwhile to cook properly again. And as consumers, when real ingredients are used, we must be prepared to pay higher prices.
Anyone who has eaten a properly cooked traditional meal can tell you that it is a price worth paying.
Eric J. Brooks
FAF wInners S$2 COE
PAP lOsers S$150,000 COE