One Planet Pioneers are now recruiting and looking to employ 2 enthusiastic people to be part of our apprentice team.
This role is a horticultural and cleansing role, as a One Planet Pioneer Local Environmental Service apprentice you will be working with the environmental team involved in area cleansing such as litter picking, clearing sites of waste and debris whilst developing and maintaining MEC community growing sites. From the foundation up you will learn how to level and prepare ground correctly ready for growing ornamental plants, fruits and vegetables all from seed sowing through to harvesting and distribution. You will be involved in a range of site construction and maintenance tasks such as fencing, constructing raised beds and other hard landscaping aspects. You will be expected to support and assist at organisational events as and when needed.
Click on the link above to apply.
This is an opportunity for people to check, switch and save on their energy bills. MEC are hosing an event at Central Library to help residents save money on their energy bills.
Residents can drop in to Central Library on Wednesday 23rd January between 9.30am to 3pm. Don’t forget to bring your latest energy bill along with you to allow us to check to see if you could save money.
Our advisors will ensure you are getting all the help you are entitled to including application for the Warm Homes Discount and the Priority Services Register which can provide additional support to a wide range of people. We can also check eligibility for boiler repairs/replacement and insulation grants as well as make onward referrals for benefit checks and wider debt advice.
Big Energy Saving Week runs between 21st and 27th January 2019. It is national campaign to help people cut their energy bills. The week focuses on raising public awareness of how to save money on energy costs by switching energy supplier or tariff, accessing discounts or grants, and making homes more energy efficient.
4 red peppers, seeded and chopped
1 large onion, chopped
5ml/1tsp olive oil
1 garlic clove, crushed
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, chicken stock
Finely grated rind & juice of 1 lime
Salt & Black pepper
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Stir in the garlic and then add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serv e with a few strips of lime rind.
Every year countless pieces of crisp packets end up in landfill sites across the UK and in our Oceans. We are working with TerraCycle* to put an end to the enormous loss of resources.
The Crisp Packet Recycling Scheme allows us to recycle your crisp packets and prevent them from ending up in landfill and the ocean.
Not only are you helping the environment, but the waste you recycle with us also helps to fund schools or organisations.
Learn more at www.terracycle.co.uk
A training initiative in Middlesbrough is providing opportunities for young people to learn new skills to help them into employment.
Based at the Jellystone Park training centre in Grove Hill, the training centre run by Middlesbrough Environment City has been supported by funding from Thirteen in partnership with Travis Perkins Managed Services.
Training will provide practical hands-on activities supported by the development of key skills including horticultural activities, healthy cooking using on-site ingredients, cycle maintenance skills to an accredited standard and support to improve literacy and numeracy.
The courses are run for two days a week, over six weeks with a maximum number of six participants per course and will benefit young people, particularly those who are currently unemployed or not in training.
David Scriven, horticulture project and training co-ordinator for Middlesbrough Environment City said: “Training courses such as these allow us to improve the life skills of young people who may not have the opportunity to enter formal further education after they have left school. We hope it will improve their chances of getting a job or encourage them to look for more courses that they may enjoy.”
Susan Borrow, Thirteen’s employability manager said: “Thirteen is committed to helping people get the most out of their lives by supporting them to develop their skills and helping them to find employment. Initiatives like this are vital to help people find work, gain new skills and build confidence so they can achieve their ambitions.”
Maggie Devine, social value manager Travis Perkins Managed Services added: “Travis Perkins Managed Services supply chain and procurement solutions are driven by the needs and priorities of our customers. Thirteen’s commitment and initiative to improve lives through skills development and employment opportunities is a priority we are delighted to support through our social value fund.”
Makes: 1 bowl of salsa
1 clove of garlic, very finely chopped
1 medium onion, very finely chopped
3 large tomatoes, very finely chopped
1 lime, juiced
1 tablespoon chopped fresh coriander
1/2 teaspoon of chilli powder
3 pinches of salt and pepper
1/2 teaspoon cumin
Prep: 15 mins | Extra time: 30 mins, marinating
Mix all together and enjoy
For best results, leave for 30 minutes to marinate.
2 ripe avocados
1/2 red onion, finely chopped
1 tomato, chopped or a spoonful or salsa
1 teaspoon of ground cumin
1/2 lime, juiced
2 garlic cloves, minced or through a garlic press
Salt to taste
Pref: 10 mins | Extra time: 1 hour, chilling
Cut the avocados in half and remove the stone. Using a knife, slice the avocado flesh lengthways and crossways to make little squares, scoop it from the skin into a bowl and then mash them using a fork or masher.
Add the remaining ingredients, mix it together and add salt to taste if required.
Chill for 1 hour before serving to allow flavours to marinate.
Tip: Push the stones into the mix to stop browning. Remove before serving.
a pinch of pepper and a pinch of salt
1 whole garlic, crushed
500g Greek strained yoghurt
60ml of olive oil
a little bunch of dill finely chopped
Prep: 15 mins
Peel cucumber, grade a place in a strainer. Squeeze out excess water from the cucumber and place in a mixing bowl.
Add pepper, salt, yoghurt and mix.
Slowly add 1 tablespoon of olive oil and stir. When the oil dissolves add another tablespoon and repeat until 3 tablespoons are added.
Add crushed garlic and stir. Add more garlic if required.
Add dill and mix.
Spoon into a serving bowl and place an olive or sprig of find in the middle for decoration or drizzle with some olive oil.
Leave to refrigerate.