Manuel Neuer Neuer reveals he could be out for ‘half a year’ Ryan Benson Last updated 2 years ago 19:03 10/7/17 FacebookTwitterRedditcopy Comments(0) Bongarts Bayern München Bundesliga Germany’s number one’s broken metatarsal could keep him out for longer than expected, with his club side initially having set a January target Bayern Munich goalkeeper Manuel Neuer has revealed he could be out for as long as six months after fracturing his metatarsal in September.The 31-year-old has seen game time limited in 2017, having initially suffered the injury in the second leg of Bayern’s Champions League quarter-final defeat to Real Madrid in April.Neuer missed the remainder of the season and, after a brief comeback at the beginning of this campaign, the Germany number one experienced a repeat in training, with Bayern saying at the time that he would be unlikely to feature before January. Article continues below Editors’ Picks Why Barcelona god Messi will never be worshipped in the same way in Argentina Lyon treble & England heartbreak: The full story behind Lucy Bronze’s dramatic 2019 Liverpool v Man City is now the league’s biggest rivalry and the bitterness is growing Megan Rapinoe: Born & brilliant in the U.S.A. Now Neuer has spoken about the issue himself, conceding that a January return might be a little optimistic.Borussia Dortmund 2/1 to win the Bundesliga”The wound has to stay clean and heal by itself,” he told FCBayern.tv.”Then the healing within the foot takes place. That can even take half a year.”Neuer will miss a large chunk of Bayern’s season, but he is expected to recover in time to feature for Germany at the 2018 World Cup.
Categories: Local San Diego News Tags: Police Chief Shelley Zimmerman, San Diego Police Department FacebookTwitter January 16, 2018 Steve Bosh Steve Bosh, Posted: January 16, 2018 Updated: 10:12 AM 00:00 00:00 spaceplay / pause qunload | stop ffullscreenshift + ←→slower / faster ↑↓volume mmute ←→seek . seek to previous 12… 6 seek to 10%, 20% … 60% XColor SettingsAaAaAaAaTextBackgroundOpacity SettingsTextOpaqueSemi-TransparentBackgroundSemi-TransparentOpaqueTransparentFont SettingsSize||TypeSerif MonospaceSerifSans Serif MonospaceSans SerifCasualCursiveSmallCapsResetSave SettingsSAN DIEGO (KUSI) — The process for selecting San Diego’s next police chief has come under fire by some community groups who say there needs to be more than an advisory role for the public in choosing a new chief.Eighteen community leaders and six other members from city boards and commissions make up the advisory group that’s interviewing the candidates.Their information will then go to the search firm hired to oversee the process.Critics of the process see a lack of transparency because the members of the advisory panel will remain secret and the public will not have a chance to question the three finalists for the job.This is about the public’s safety and two audits of the police department, one by the Justice Department and one by San Diego State, found flaws in how the department has handled internal problems, citizen complaints and problematic behavior such as racial profiling. Critics of the process want to confront the finalists on these concerns and they want to know the identity of the panel members.“If they are members of the community or not, and having that open process everybody can see and know that there’s real transparency, you know it leaves us in the dark, and therefore we can’t trust the process,” said Cornelius Bowser of Alliance San Diego.The Mayor’s Office said naming the panelists would open the process up to lobbying by special interest groups.There have been several community forums for public input and an online survey. But again, these are advisory. The process follows the city charter, the mayor appoints a chief with approval from the council. Councilmember Chris Cate said calling it a secret panel is unfortunate.“What I do appreciate though is that the city and the mayor’s office is gonna be holding community hearings to hear feedback, the online survey will allow people to provide feedback,” said Chris Cate back in October of last year.Becky Hunt of one of those critics.“I would like to see one that there is no more racial profiling. That bothers me,” Hunt said.Tony Thomas suggests the ultimate public input is a vote of the people.“There are certain things that they don’t let us vote on,” Thomas said.In his state of the city address, Mayor Faulconer spent a few minutes on the city’s new contract with the cops to keep the department competitive in recruiting and retaining officers.Mayor Faulconer didn’t mention the controversy over the search for a new chief except to say, “Our next police chief will help to keep our city one of the safest cities in the nation.”The process has three stages: The selection of the 24-panel members, reducing the candidates to three and the mayor interviewing the three finalists. The process outlined by the mayor’s office says they are in phase three. Search for San Diego Police Department’s next police chief
Decking up, gathering some friends and going to a fancy restaurant that serves mouth-watering dishes equals a Sunday well-spent. On the other hand, eating out is also a hot option for people who get hardly any time to cook due to severe pressure from work and personal life.While visiting a nice restaurant still wins hands down, in-house consumption of equally mouth-watering delicacies for a lot less than what the restaurant charges is slowly catching people’s fancy.Bengaluru, which sees a huge influx of people from other states of India every year, has many such home-chefs whose businesses are flourishing.Advertising professional Pramod Shankar and his wife Lakshmi, serve a delightful five-course breakfast to guests. It consists of traditional items seen in a Kerala breakfast: a variety of puttus with kadala curry, appams with vegetable stew, papads fried in coconut oil, “adai” â€“ a steamed banana dish, and “sulaimani” â€“ a Malabar-style black tea with lime and mint.To enhance the feeling of eating at home, the couple plays old Malayalam film songs in the background, and has decorated the living room with lamps and jasmine bouquets, Bangalore Mirror reported.Originally from Cochin, Pramod and Lakshmi started their business with food stalls at the Sunday Soul Sante flea market in 2009. Then, hosting a wedding sadya a few years ago, where everyone praised their cooked dishes, the couple got the idea of a home-dining business.Since last year, the couple has hosted five such breakfasts, but look forward to expand the business once they move into their new and larger house in Koramangala.While Bengaluru is still in the early stages of this business compared to Mumbai and Delhi, several home-dining chefs are coming forward, generating a lot of interest.There are several platforms that are trying to bring home chefs in direct contact with customers. Califormia-based “Travelling Spoon” (TS) is one such platform, which has tied up with home chefs from around the world.”Our goal is to offer a high-quality curated selection of vetted hosts who offer travellers exceptional experiences. We feature our hosts online and allow travellers to book those experiences directly,” said Aashi Vel, one of the founders of TS.Telecom professional Archana Rajesh and homemaker Asha George are the only two chefs in Bengaluru with whom TS has tied up. Although neither of them has hosted a meal at home yet, Vel said Archana has already planned her menu: a traditional Gowda meal costing Rs 1,000-1,200 per person.Interestingly, TS screens home chefs before giving them a chance to serve their delicacies. For example, Archana had to provide extensive details after applying for the TS job that appeared in a travel magazine, then give a Skype interview and finally host a TS person at home.Outside of India, other countries have also taken up this business.For instance, in Paris, an Italian family runs the business at their small flat. Their menu includes aubergine pancakes, a kind of Neapolitan potato pie and meatballs with three kinds of pasta. The wine is carefully picked out, BBC reported.Dining out would cost more than â‚¬80 in a normal Paris restaurant, but the Italian couple charge guests only â‚¬25 each.This trend of diners around the world choosing home-cooked delicacies over an expensive visit to a restaurant is making eateries jittery over sales, as they are rushing to call it “illegal”.Didier Chenet, President of the main Paris restaurateurs’ union “Synhorcat”, has appealed to the French government to take action against home chefs and stop them, claiming bistros and brasseries are putting them out of business.”Today, many restaurants in France are on a knife-edge because of the economic crisis. Losing just half a dozen customers can spell disaster,” he said.”There are people out there offering a service which is identical to restaurants: a choice of starters, main courses, desserts, wine, the works. But they pay no rent, no staff, no taxes â€” it is completely illegal,” he added.Synhorcat estimated that there are 3,000 home-chefs in France. It put up two arguments against them: first, that home-dining business is a part of the black economy, and second, hygiene and safety rules are being broken.”If the government doesn’t do something to stop the underground restaurants, it will be a disaster,” said Chenet.