first_imgDonegal’s inspirational Operation Transformation leader Cathal Gallagher has overcome another tough week on the RTÉ lifestyle show.The Ballyshannon paramedic (48) was half a pound short of his 4lb weight loss target this week. So far, he has lost an incredible 26lb in 30 days.Wednesday night’s episode saw presenter Kathryn Thomas heading to Donegal to meet Cathal’s wife Agi, who has had her own challenges on the journey. Agi and Dietitian Aoife Hearne previously had disagreements on family meal planning, which sparked debate among viewers on social media. Cathal admitted Agi had been hurt by comments and the issue was raised again this week during an off-camera meeting between Kathryn and Agi.“She is a woman who has the best interest of her family at heart,” Kathryn commented afterwards. Agi agreed to give Aoife another chance following the chat.Cathal also said his health and fitness journey was motivated by his family. In tearful scenes, he said his efforts were all for Agi and their two-year-old Maja.“There’s no point doing it if I’m not going to be here for them,” Cathal said. “I have to do it, I want to do it, and I am doing it.”Taoiseach Leo Varadkar faced his own Operation Transformation test on this week’s show. The Taoiseach, who has just turned 40, was stunned to discover he has a metabolic age of a 53-year-old.“Surprised to hear that, kinda wondering about the science,” he said immediately afterwards.f‘This is about us’ – Emotions run high for OT leader Cathal and family was last modified: February 7th, 2019 by Rachel McLaughlinShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window) Tags:BallyshannonCathal GallagherhealthOperation TransformationRTElast_img read more

first_imgSouth African chefs are coming into their own, dominating teams in international cook-offs, winning places in posh restaurants – and some of them starting their own restaurants.Local chefs are coming into their own. (Image: Brand South Africa)Brand South Africa reporterIt was not so long ago that all the top-level chefs in South Africa were imported from the United Kingdom, Ireland, Germany, Switzerland, Italy and France. But local chefs are coming into their own now, dominating the teams in international cook-offs, winning places in posh restaurants – and some of them starting their own restaurants.There are a number of South African chefs who can boast a high profile among South Africans. Among them:In Cape Town: Garth Stroebel at the Mount Nelson; Barak Hirschowitz at Tides at The Bay Hotel; Garth Shnier at the Arabella Sheraton Group’s Western Cape Hotel and Spa at Kleinmond; Graeme Shapiro at The Restaurant; and Janet Telian at the Savoy Cabbage.In Johannesburg they include Bruce Burns at Lutyens; Stefano Strafella at the Saxon; Michael Broughton at Broughtons in Sandton; Steven Benson at the Sandton Hilton; and Gaetano Sgroi at the Park Hyatt.The team of Daniel and Karine Leusch at La Madeleine in Pretoria win awards year after year. Marc Guebert at the Ile de France in Johannesburg was one of the first celebrity chefs in the country. The executive chef at Linger Longer in Johannesburg, Walter Ulz, has just celebrated his 25th anniversary at this finest of restaurants.Master chef Lucas Ndlovu still draws the gourmets to the Coach House in Agatha in the Northern Province, 12 years on. Paula Nel is guest chef presenter on Top Billing, while Citrum Khumalo of the Compass group performs the same function on Radio Metro.The country’s best-known chef is Bill Gallagher, current chairman of the South African Chefs Association, past president and honorary life president of the World Association of Cooks Societies, and food and beverage director of the Southern Sun group.The Association puts together national teams which compete at international culinary competitions. The South African team has won medals in every international competition, both individual and team events, since its debut in 1980, when the team won five individual gold medals in the IKA Culinary Olympics.At the IKA Hoga Culinary Olympics in Frankfurt, the team walked away with 15 medals and in the Culinary World Cup in Luxembourg, golds in both the hot and cold competitions.A local chef, Eric van Dam, achieved second place in the Chaine des Rotisseurs Young Chef of the Year competition in 1987 in Spain, and a year later won second place in the Masterchef Junior World Challenge. For a full list of achievements by South African chefs, see below.The South African professional culinary scene goes beyond honours and celebrity. In keeping with the country’s history, and the remaining gap between rich and poor, it was Bill Gallagher, before his tenure as president of the World Association, who suggested a World Cooks Tour for Hunger – now a mainstay of World Association activities.The first tour, in August 1993, brought 118 chefs from five continents to Johannesburg at their own expense to train hotel and restaurant staff and to host fund-raising events, from demonstrations and competitions to street parties for underprivileged children. The chefs also cooked for shelters for street children. The tour and a special book commemorating it raised a good deal of money for South African non-governmental organisations Operation Hunger and the Valley Trust.The concept has continued, with subsequent tours elsewhere. In 1999, for example, the World Association staged its Tour for Hunger in Scotland to benefit Save the Children. The South African team was among international chefs who arrived to do their part.International competitionsSouth Africa has a much-decorated history of participation in international competitions, both at individual and team levels.TEAM EVENTS1980 (South Africa’s debut) – IKA Culinary Olympics – five individual gold medals and an overall fourth placing in the hot competition1983 – Torquay Gastronomic Festival – Won team trophy, two silver medals and two bronzes and were placed fourth out of eight teams1984 – Hotelympia – Two gold medals, a silver and a special merit award1984 – IKA Culinary Olympics in Frankfurt – 11 gold medals, three silvers, two bronzes and overall prize for best junior chef of the entire competition1987 – American Culinary Classic in Chicago – A silver medal behind Canada in the cold display and a gold in the hot event1988 – IKA Hoga – Three teams sent; the junior team won five bronzes, the city team won four golds and the national team won five golds and two bronzes1989 – Culinary World Cup in Luxembourg – Six gold medals in the hot kitchen and six silvers in the cold kitchen1990 – Gastroprag cooking competition in Czechoslovakia – Six silver medals and 14 gold medals1991 – American Culinary Classic – Silver medal in the hot kitchen and gold medal in the cold kitchen1992 – IKA Hoga Culinary Olympics in Frankfurt – 15 Olympic medals and world champions in the Hot Kitchen (alias Restaurant of Nations)1993 – International Culinary Competition: Taste of Canada – Bronze in the hot competition and three silvers and a bronze in the individual cold events1994 – Culinary World Cup in Luxembourg – Golds in the hot and cold competitions1995 – Malta Open Cookery Championships – Eight individual and two team events brought three golds, three silvers, a bronze and two trophies1997 – World Culinary Grand Prix (Scothot) in Glasgow – Three medals and a diploma1998 – Culinary World Cup in Luxembourg – Silver medals in the hot and cold competitionsINDIVIDUAL EVENTS1986 – Mary Taylor achieved fourth place in the Salon Culinaire in Germany1987 – Eric van Dam achieved second place in the Chaine des Rotisseurs Young Chef of the Year in San Sebastian in Spain, achieving second place, a single point behind Germany. This is the best result to date by any South African in this competition1988 – Masterchef Junior World Challenge, held in South Africa – Eric van Dam awarded second place, earning him a stint in Lyon working under Paul Bocuse1989 – Gordon Fraser placed fourth in the International Culinary Grand Prix Auguste Escoffier in Lisbon1989 – Heinz Brunner placed third, winning six trophies and a win for his dessert in the Concours Auguste Escoffier in Nice1990 – Bill Gallagher placed third in the Concours Auguste Escoffier in Nice1992 – Manfred Reinhard placed fourth in the Concours Auguste Escoffier in Nice1997 – World Junior Chef Challenge – Gregg Oosthuizen awarded second place1998 – Individual World Championship in Melbourne – won by Steven BensonBibliographyRainbow Cuisine by Lannice Snyman (S&S, 1998)Flavours of South Africa by Peter Veldsman (Tafelberg, 1998)Funa: Food from Africa by Renata Coetzee (Butterworth & Co, 1982)The South African Culinary Tradition by Renata Coetzee (Struik, 1977)Indian Delights edited by Zuleikha Mayat (Women’s Cultural Group, several editions between 1961 and 1996)Traditional Cookery of the Cape Malays by Hilda Gerber (AA Balkema, 1957)Cooking from Cape to Cairo: A Taste of Africa by Dorah Sithole (Tafelberg, 1999)Cass Abrahams Cooks Cape Malay (Metz Press, 1995)Treat the Troops (no editor credited, CUM books, Roodepoort, 1983)Simply South Africa by Elaine Hurford (Struik, 2000)Encyclopaedia of Southern Africa compiled by Eric Rosenthal (Frederick Warne & Co Ltd, London, 1970 – fifth edition)Originally published March 2002Would you like to use this article in your publication or on your website? See Using Brand South Africa material.last_img read more

first_imgAs Nick Wingfield, technology correspondent for the New York Times describes in his vivid, firsthand account of shopping at the Amazon Go store “Inside Amazon Go, a Store of the Future,” it’s hard not to get excited about the future of retailing.And while the retail industry can use all the good press it can get, I’m not sure this is it.It was a strange juxtaposition to see giddy customers line up for hours for the privilege to ‘grab and dash’ with a box of granola bars and a vanilla soda only to avoid a check-out line in the store – an ironic twist that was amusingly lampooned on a recent episode of The Daily Show with Trevor Noah.- Sponsor – As much as check-out lines are the bane of retailing—a legitimate friction point that causes some shoppers to switch from bricks to clicks and buy online—cashier-less checkout is not a panacea for the challenges brick-and-mortar retailers are facing.Cashiers Aren’t the Problem—A Lack of Cashiers IsWhile some retailers are quick to blame diminishing mall traffic, or those confounding millennials and their erratic buying behavior, for their same-store sales woes, they need look no further than their own stores. It’s obnoxious to make customers wait an inordinate amount of time to hand over their hard-earned money, but that’s exactly what happens in retail stores every hour of every day.The ‘check-out problem’ so many retailers seem to have is largely self-inflicted. Retailers, it seems, are genetically conditioned to cut expenses. As every retailer knows, store labor (including cashiers) is the largest expense. It is utterly blasphemous for a well-intentioned store manager to ask for additional labor hours, even when she witnesses disgruntled shoppers storming out of the store in disgust, leaving abandoned shopping carts in their wake.Part of the problem is that many retail executives today believe that they can “algorithm” their way to success. If AI and machine learning can help cure cancer, then surely those tools can solve the comparatively trivial issue of improving the shopper experience in retail stores, right? But it’s as close to reality as humans living on Mars—with all due respect to Elon Musk—it’s theoretically possible, but mind-bogglingly impractical.Sensors versus PeopleThe 1,800-square foot Amazon Go store is chock-full of hundreds of sensors, cameras and scanners, according to Devin Coldewey, a writer for TechCrunch (“Inside Amazon’s surveillance-powered, no check-out convenience store”). While the details of exactly how all this technology works and what it cost was not disclosed, it’s hard to image that it was nothing short of a small fortune. And the ongoing expense of maintaining this super-computer disguised as a convenience store would likely consume a substantial portion of a sizable retail chain’s entire annual IT budget.While the technology overhead alone would exclude virtually every brick-and-mortar retailer from an Amazon Go-esque deployment at scale, there’s another issue that would be troubling to most retailers: theft. According to Coldewey, “a certain amount of ‘lossage’ is anticipated [by Amazon]…and if you manage to get out without paying for something, the company doesn’t officially care.” Well, most retailers do care about theft and the impact it has on their bottom line. Bill Turner raises some interesting questions in “Now Amazon Doesn’t Care If You ‘Accidentally’ Shoplift.”There’s no doubt that the cool factor and publicity Amazon receives makes the return on investment more than acceptable. However, when you consider that a typical 1,800-sq-ft convenience store might have two cashiers being paid twelve dollars per hour (if they’re lucky), it would be impossible for even the largest, most successful retailers to make a rational financial case for this—at least not using the current technology available.Frankly, I doubt that Amazon will expand their Go concept any time soon or very far. I’d bet my 401K that there’s close to a zero percent chance that they will roll-out the ‘Go-platform’ to their 474 Whole Foods stores, which average 39,000 sq ft in size. Simple math says these stores would require five or six thousand sensors each. Even the mighty Amazon, awash in cash from their wildly successful web services business, would have a hard time making the numbers make sense.Retailers High Jump and Amazon Pole VaultsAmazon’s relentless pursuit of innovation is impressive and even inspiring, but they are playing an different game than almost every other retailer. Brick-and-mortar retailers that try to chase Amazon are destined to fail. They can’t possibly sustain the retail moon-shots Amazon seems to make every other quarter.And yet, the retail industry is undergoing cataclysmic change. Business results are challenged, and stores are being shuttered. Traditional approaches and strategies that have worked reliably in the past do not today. As one retail executive confided, “Nothing seems to be working…We’re questioning everything.”The allure of technology as the panacea for all that ails brick-and-mortar retailing, like the type epitomized by Amazon Go, is compelling. But technology is hardly a panacea. For some retailers, too many misplaced technology bets could exacerbate an already precarious financial situation and waste precious time as the next earnings call approaches.My advice to retailers is to simply install a single sensor at the entrance of their stores so they can know exactly how many shoppers are visiting and when. Then, they should hire enough store staff to serve the shoppers in a way that delights them and causes them to happily make a purchase and return again and again. Retailers don’t need Amazon Go to be successful. It’s a no-go for most of them anyway—maybe even Amazon too—and they’re jumping with a pole. 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first_imgRelated Posts dan rowinski Tags:#Amazon#Analysis#Apple#Browsers#Google#mobile#web The Rise and Rise of Mobile Payment Technology Role of Mobile App Analytics In-App Engagementcenter_img Android made a jump today that signals the future of the platform. Anybody familiar with Android will take a look at its new Ice Cream Sandwich platform and know that Google has truly morphed its tablet version of the platform, Honeycomb, and the previous smartphone versions into an entirely new user interface. Whether or not users will respond favorably to it remains to be seen, but Android 4.0 is a dynamic update to the leading smartphone operating system.What is new with Ice Cream Sandwich? Well, Google is playing to Android’s strengths with ICS by creating new multi-tasking capabilities, resizable widgets, improved voice controls and quicker communication controls. Android has also tied its browser to the cloud, which will drastically improve how it renders and saves pages. Check out what is new with Android 4.0 below and how Android now stacks up against its competition.For all you users who prefer the quick-hit version, take a look at the video that Google and Samsung released with the new Nexus Prime device and how it integrates Ice Cream Sandwich:Multi-Tasking & New User Interface The Android developer team recognized early that it could differentiate itself from Apple’s iOS with multi-tasking. Apple has since caught up with multi-tasking in iOS, but Android still does it better and Ice Cream Sandwich gives multi-tasking a better user interface than previous Android versions. The big jump for Ice Cream Sandwich multi-tasking is the “Recent Apps” function that will bring up users’ most-used apps from the system bar icon either at the top or the bottom of the device. The system bar icon is a feature from Honeycomb, as are a lot of the new user interface changes in Android 4.0. Android has a new home screen folder for users to group their apps, get app info or uninstall it. There is even the promise of being able to disable a pre-installed app, which a lot of people will be happy about if it allows them to get rid of the bloatware that the carriers and original equipment manufacturers put on their devices. We will see how well it works in practice. Resizable widgets are also an improvement from Gingerbread that takes a hint from Honeycomb. This is a product of the developer environment that Android created with Ice Cream Sandwich as developers now have the ability to set device specifications with backwards functionality. That will allow developers to create different options for the size of widgets and applications with a few additional lines of code in the Android developer ecosystem. Resizable widgets will help users with different screen sizes take advantage of the landscape of Android devices, from large tablets on down.Data, Voice Input & Photo EditingAndroid had the early lead in voice input, another area where the platforms’ developers could take a step ahead of iOS. Apple has caught up, in a big way, with iOS 5 and Siri.From a marketing and user interface standpoint, Siri is a brilliant creation from Apple. Android 4.0 voice controls may work as well or better than Siri, but it cannot match the fact that Siri is a likable character that lives inside your iPhone and says some weird stuff sometimes. The voice input engine in Ice Cream Sandwich allows users to dictate text to the phone for as long as they want in any language. Forget the comparisons with Siri, that is a pretty neat innovation in its own right. Last week, Opera Mobile released a browser tied to the cloud that can allow users to moderate data usage. The third-party Bolt browser that was announced at CTIA in San Diego does the same thing. In a way, Bolt and Opera were lucky that Google and Samsung pulled out of CTIA and made the Ice Cream Sandwich announcement in Hong Kong this morning, because the Android browser now has the same exact functionality and may do it better.Ice Cream Sandwich also brings native photo editing to the Android camera interface. This is another space where Android is stealing some of the thunder from the application ecosystem that had previously filled the holes that the platform did not provide. There is an array of photo editing features for both pictures and video. The biggest change here – and one that brings it much closer to iOS – is the ability to easily take screenshots. Apple has had this functionality for a long time and it was more difficult to perform in Android.Android’s Native Browser Makes A Leap Why are there so many third-party Android browsers? A couple of reasons. Unlike iOS, Android as an open application ecosystem is much friendlier to mobile browser developers. The second is that developers saw an opportunity with browsers because the native Android browser offered a subpar experience. That is about to change.Mobile browsers are taking to the cloud. It is not actually a difficult implementation. Offloading page rendering to the cloud speeds up the browser. Google claims that the new browser in ICS shows a 220% improvement over the Gingerbread browser. It can switch between desktop and mobile versions of a site, allow for tab preferences and Instapaper/Read It Later functionality with offline reading. The new Android browser is actually very similar to what Amazon did with Silk and improvements that Mozilla has made with its Fennec mobile browser. The cloud functionality will help with mobile developers creating HTML5 applications and make for a better user experience on the mobile Web.The cloud also helps with text input and email. Android 4.0 has an improved auto-completion feature. There is also an integrated menu in the new email application that will help organize IMAP, EAS v14 and Exchange email, which will be a boon to enterprise users that have had a frustrating experience with the Android email client so far. Android Beam & Connectivity Innovations Near-field communications is often tied to mobile payments. Google Wallet is Android’s big push in that direction. Yet, as is often pointed out in the comments section of ReadWriteWeb, NFC can be used for much more than just payments. Android Beam is like the next evolution of Bump that lets users share content and contacts between two NFC-enabled devices. Users can share apps, contacts, photos, documents. Ice Cream Sandwich also allows users to do this through Wi-Fi Direct and Bluetooth. Big Picture: How Does Ice Cream Sandwich Stand Up?Google just put the smartphone and tablet world on notice. There is a lot to like in Ice Cream Sandwich. Some of it is new (like the Face Unlock feature for security), a lot of it involves improvements to existing systems (multi-tasking, voice input, camera and calendar upgrades) and some of it is riding new trends that Android is trying to do better (NFC, cloud browsing). There is a reason that it took Google and the Android ecosystem a long time to release Ice Cream Sandwich. Morphing the smartphone versions with Honeycomb took a lot of work but following what the competition was doing and then improving upon it is a daunting undertaking. If there is a unique feature in any mobile platform, Google just integrated it. Ice Cream Sandwich shows us why a lot of tech pundits found the iPhone 4S so disappointing. Apple could have done almost all of these things (and probably will very soon) but the iPhone refresh was not a jump like Android 4.0. It is a game of leapfrog. Google jumped iOS with Ice Cream Sandwich and Apple may come back and jump Android with the eventual release of the iPhone 5. Everybody else, from Windows Phone, BlackBerry and even smaller platforms like Tizen, are going to be playing catch-up to Google and Apple in the near future. Why IoT Apps are Eating Device Interfaces What it Takes to Build a Highly Secure FinTech …last_img read more

first_imgMicroprocessor design requires huge amounts of computing capacity. Therefore, it probably comes as no surprise that more than 120,000 servers in use by Intel are dedicated to silicon design. Each new generation of process technology—such as the transition from 65nm to 45nm in the past or 14nm and 10nm process technology-based design work now—brings a substantial increase in design complexity, requiring a major increase in design compute performance. Though increased performance is needed across the entire design process, the requirement is particularly acute at the highly compute-intensive tape‑out stage. For those not steeped in silicon manufacturing lingo, “tape‑out” is a process where Intel® chip design meets manufacturing; it’s the last major step in the chain of processes leading to manufacturing the masks used to make microprocessors.Intel IT Meets the Business NeedA decade ago Intel IT recognized the need for high-performance computing (HPC) to support tape-out, and in response formed the HPC Center of Excellence (see our recent white paper, “Hyperscale High-Performance Computing For Silicon Design,” for details about this strategic program and its results). Since then, we’ve created five generations of HPC, delivering business value through a phenomenal ability to scale – during the ensuing ten years, the HPC team has successfully met a 9,100% increase in compute demand while achieving a 6,400% increase in reliability, even as the chip size continued to shrink and designs became exponentially more complex.HPC by DesignWhen we designed the first generation of HPC at Intel, we focused on key challenge areas such as compute, network, storage, job submission scale and automation, stability, and cost. We synched each generation of HPC with process technology generations, but did not overhaul every aspect of the HPC environment with every generation. We only made changes when they made sense and would result in significant benefit. Using this “right-sized” approach to all aspects of technology, solutions, and processes associated with HPC enables us to gain substantial performance and throughput scale without “breaking the bank.” Technology Is Not EnoughHPC would not be possible without technology – servers, networks, storage, and so on. But it is equally true that even high-performance technology is inanimate without people. Intel IT considers investing in our people – their skills and knowledge – to be critical in our ability to transform Intel’s silicon design environment. We’ve shown that HPC doesn’t have to be cost-prohibitive, but it does require a team that is focused and committed to delivering significant business value.ConclusionAs Intel’s Chief Technology Officer and senior principal engineer, I hope that other IT professionals will take note of Intel IT’s celebration of ten years of highly successful HPC – of meeting the business need with unprecedented scale and throughput while creating a sustained and growing technical leadership. The white paper mentioned earlier provides more detail about each HPC generation at Intel, and I’d be interested in hearing other HPC stories from various industries – what has worked well? What have you learned in your own HPC journey? Leave a comment below, and join the conversation!last_img read more

first_imgTagsTransfersAbout the authorFreddie TaylorShare the loveHave your say Wolves discuss Coady extension as Liverpool, Arsenal circleby Freddie Taylor9 months agoSend to a friendShare the loveLiverpool and Arsenal are monitoring Wolves defender Conor Coady. The 25-year-old has starred this season for the Black Country club.It is believed Wolves are preparing a brand new contract for the Englishman to ward off any potential suitors.They would be Liverpool and Arsenal, according to the Daily Mail. Both clubs are in need for a centre-back this month. Coady graduated from Liverpool’s academy in 2013 before joining Huddersfield Town a season later. last_img read more

first_imgAbout the authorCarlos VolcanoShare the loveHave your say Bologna midfielder Orsolini: Mihajlovic always in touchby Carlos Volcano6 days agoSend to a friendShare the loveBologna midfielder Riccardo Orsolini says coach Sinisa Mihajlovic is always in touch.Mihajlovic was diagnosed with leukaemia in July, so spent all of pre-season and most of the campaign so far in hospital undergoing two courses of chemotherapy.“Don’t worry, the boss can make himself heard even when he’s not physically present,” winger Orsolini told DAZN.“He gave us a good telling off even on Skype! We had some cameras installed at the training ground that allow him to watch our sessions live and give us corrections in real time.“He might not be physically with us, but he never leaves our side nonetheless.” last_img read more

first_imgAdvertisement Toronto’s been buzzing with celebrity sightings over the last few days during the 43rd annual Toronto International Film Festival.But one celebrity sighting, in particular, has the internet in a frenzy after Ryan Gosling made a surprise visit to a Toronto coffee shop.Leading up to the festival, Grinder Coffee on Gerrard invited the Canadian actor to visit the coffee shop, using the hashtag #ryanneedsgrinder to get his attention. Following the premiere of Gosling’s latest film First Man, the actor paid the coffee shop a visit to the delight of staff.And this happened… #ryanneedsgrinder worked. The man himself showed up. What a good sport, a well brought up Canadian boy. We truly appreciate Ryan taking the time the time to visit us during #tiff. Take that @idriselba your loss. pic.twitter.com/8rMMWOs32J— GrinderCoffeeGerrard (@GrinderCoffeeTO) September 11, 2018“The man himself showed up. What a good sport, a well brought up Canadian boy. We truly appreciate Ryan taking the time the time to visit us during #tiff,” reads a tweet accompanying a photo of Gosling and an employee posted on Twitter.This isn’t the first time the cafe has tried to get a celebrity to stop by during TIFF. Last year, the coffee shop attempted to get Idris Elba to stop in, but unfortunately, the Molly’s Game actor was a no-show, hence the Idris Elba jab in the tweet.It’s true, Elba clearly missed out.Here’s a recap of their campaign: Advertisement Login/Register With: Advertisementcenter_img LEAVE A REPLY Cancel replyLog in to leave a comment by Ainsley Smith Facebook Twitterlast_img read more