FRISCO, Texas – New Orleans’ Ehize Omoghibo and Northwestern State’s Megan Lohmiller are the Southland Conference Volleyball Players of the Week, the league announced Monday.Omoghibo began her big week by pushing the Privateers (12-16, 5-9 SLC) to a sweep over Lamar on the road Tuesday evening. She registered 18 of her 46 kills on the week against the Cardinals, and followed up with a career-best 28 kills against Nicholls Thursday. The award marks the second of the season for Omoghibo.Lohmiller tacked on her fourth weekly honor of the year after recording her first career match with 30 or more digs (31) against Sam Houston State Thursday evening. For the week, the senior appeared in all nine sets, racking up 58 digs while helping the Northwestern State (18-10, 10-4 SLC) defense limit opponents to a .179 hitting percentage.Offensive Player of the Week: Ehize Omoghibo, New Orleans – Sr. – Opposite Hitter – Evanston, Ill.Omoghibo’s offensive presence was crucial in the Privateers’ 3-0 win over Lamar Tuesday as she collected 18 kills while committing no errors. In two matches against Lamar this season, the senior has yet to commit an error and has combined for 35 kills. On Thursday, Omoghibo smashed her previous single-game kills record with 28 against the Colonels. Her previous mark was set earlier this season where she sounded off for 21 against Charleston (Sept. 21).Honorable Mention: Abbie Harry, Central Arkansas; Hannah Brister, Northwestern State; Caroline Golden, Southeastern Louisiana; Madison Green, Texas A&M-Corpus Christi.Defensive Player of the Week: Megan Lohmiller, Northwestern State – Sr. – Libero – Heath, TexasLohmiller continued her stretch of impressive defensive play last week, giving her team a chance to win points on multiple occasions. The senior recorded her first 30-dig match, setting a new career best along the way, with 31 digs against Sam Houston State. She followed up with her eighth 20-dig match (27) against Houston Baptist Saturday for her third highest total this season. Lohmiller totaled 58 digs for the week with a 6.4 dig-per-set average, helping NSU hold its opposition to a .179 hitting percentage.Honorable Mention: Emily Doss, Central Arkansas; Maddie Miller, Stephen F. Austin; Carissa Barnes, Texas A&M-Corpus Christi.Southland weekly award winners are nominated and voted upon by each school’s sports information director. Voting for one’s own athlete is not permitted. To earn honorable mention, a student-athlete must appear on 25 percent of ballots.
It’s been nine months since Mate Ma’a Tonga’s memorable run to the World Cup semi finals, which included a famous victory over New Zealand in Hamilton.The Kingdom’s request for a rematch against the Kiwis in October was rejected by New Zealand Rugby League, who also vetoed Tonga’s desire to host the Kangaroos in Auckland.Woolf said despite both sides wanting the match to go ahead roadblocks keep getting in the way.”Our first option was that we wanted to play against New Zealand but it was very clear early on that that was not going to happen,” he said.”And as soon as I mentioned it to (Australian coach) Mal Meninga it was something that he jumped at straight away and he’s really pushed it and really helped the process along the way.”You’ve certainly got two teams that want to play but the other difficulties around it have been particularly to do with finances and who’s going to fund it and who’s going to underwrite it.”As well as venues. When it came to New Zealand it’s certainly been a bit frustrating.”New Zealand Rugby League expressed concern that a test between Tonga and Australia in Auckland would overshadow their own clash against the Kangaroos at Mount Smart Stadium a week later.But Woolf disagreed saying matches like these could grow the international game.”It was very disappointing. I can certainly see the points of view of New Zealand Rugby League but the other thing that I thought was a real positive for everyone was the interest that our game against England (at the World Cup) generated to the New Zealand Rugby League public and the exposure to our game that that gave in New Zealand,” Woolf argued.”Even though it didn’t include a New Zealand team I thought it was a real positive for rugby league in the country, therefore I thought it was a positive for us to play over there again regardless of who we were playing.”Australia’s National Rugby League (NRL) boss Todd Greenberg was also supportive of the fixture but finding a venue and financial backing was proving to be a major obstacle, Woolf said.”For a game to go ahead you need support from a local government, you need support from a stadium and it needs to be financially viable,” he said.”And the later that goes obviously that decreases your opportunity to sell it a little bit as well, or to promote it. That, from my understanding, is the biggest hurdle at the moment.”I have been told through the Queensland Government and through Suncorp Stadium (in Brisbane) there’s some interest there and some support there as well but I’m not sure what the actual figures are that are holding up the game.”Cronulla forward Andrew Fifita, who switched allegience from the Kangaroos to represent Mate Ma’a Tonga ahead of last year’s World Cup has also voiced his frustration.Woolf said a decision needed to be made sooner rather than later and he called on the NRL and Rugby League International Federation to step in and underwrite the game.”I’d be thinking in the next couple of days it certainly needs to be made but it’s been a difficult one and a frustrating one,” he said.”There’s been a lot of roadblocks put in the way and it’s a funny one because everybody that you talk to – whether it be a general fan or people who can act on it – tells you that it’s a game that they want to see and a game that everyone wants to happen but everywhere we turn there seems to be roadblocks put up so it’s very frustrating.”
Chef Martin AndersonLike many chefs, Martin Anderson is moody, funny, brash and a perfectionist in the kitchen. Some will say he’s a lot more things in between!But the one thing he does know about is food.And today he starts his new weekly column especially written for Donegal Daily about food and why it’s so important in our lives.And to top it all off, he’ll even throw in the odd recipe.Take it away Martin……RELEASE YOUR INNER FRESHNESS!A strange title for the first of many articles I’ll be writing for you. Some of you might think it’s some kind of ancient mantra to be repeated over and over – “release the freshness, release the freshness.”To be honest it is something I think about on a daily basis as I’m often asked what is the secret to good food and also what I enjoy about being a Chef .Fresh wholesome food is one of the main factors to good cooking , I will share with you other secrets to make your cooking easier and more fun but that will be over the next few weeks .This week is all about adding a little extra to your meals, fast food, grab and go, frozen or even pre-packed meals all have a place in our lifestyles but to add a little freshness into our daily meal is really what we want to achieve. Our Continental cousins will always have a salad served with a lunch or an evening meal, maybe a piece of fruit, some fresh cheese or a handful of nuts afterwards all adding extra flavours to your palate.It’s so easy to buy mashed potatoes, mashed turnip or even cooked cabbage in the supermarkets and yet we have an abundance of fresh vegetables grown all around the country.With the time it takes to go shopping, unwrapping, reheating dumping the plastic containers afterwards and then wondering why you don’t have enough, why not treat yourself to some fresh potatoes , steamed vegetables or a nice mix of salad leaves , grab some rocket leaves they have a fantastic peppery taste, full of vitamins & fibre , use them as a topping for a steak , chicken or a baked fish dish.Maybe even put them inside a wrap with some mashed avocado and shop bought chicken goujons remember to check the label and see that they are real chicken , chop shaped chicken really isn’t what were looking for when it comes to fresh foods.Take a little extra time to explore the fridge and veg sections of your local shop or supermarket even down the fresh meats aisle or visit a local craft butcher. That’s a butcher that actually cuts the meat and not simply transfers it into more plastic packaging after they buy it.Modern technology and gas flushing can keep meat fresh for up to 2 weeks but it’s hard to beat a real steak or fresh lamb cut by the butchers knife .So this week let’s make an effort to add one extra item to your shopping trolley and see if you can add a little fresheners to your life.Next week I’ll let you in on some Secrets of how to cut down on your food waste and how do you get the most out of all the food you buy , I’ll also add a recipe but this week lets just get out there and start to release the freshness !! many thanks for taking the time to read this ,Chef Martin AndersonHE’S FRESH IN THE KITCHEN – COOKING WITH MARTIN ANDERSON was last modified: July 2nd, 2015 by StephenShare 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:chefcookingdonegalMartin Anderson