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13 April 2018
Photo Moeketsi Mogotsi
Kovsie FM’s breakfast show is in the race to win the “Best Breakfast Show for Campus Radio” in this year’s Liberty Radio Awards. This comes after the station’s first national radio awards-nomination in the history of Kovsie FM.
The Kovsie FM Breakfast show has evolved over the years, and was dubbed the #MonateFelaBreakfast in January 2018 by co-presenters Richard Chemaly (Chem) and Orefile Kelane (Fifi).
“The one thing you want to avoid when you wake up is being miserable, and the only way you can achieve that is by focusing on being happy,” said Chemaly. This realisation was a crucial turning-point for the show. The hot -duo carried on to say they wanted to make a distinction between themselves and other radio breakfast shows locally and nationally.
Inspired by a need for revolution and a closer relationship with its audience, #MonateFelaBreakfast re-examined and focused the crux of its content on the heartbeat of society, allowing the topical interests of the listeners to determine the subject of discussion or theme choice.
The appeal of the show does not rely on bringing super famous personalities as guests, but to allow up-and-coming artists to use the show as a catalyst to break through to success in their respective industries.
Chemaly and Kelane attribute their chemistry to understanding the old and new school elements of radio. They said transformation also plays an important part in the show’s lucky charm.
UFS presents short course in the production of value-added dairy products
2009-06-04
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At the course were, from the left: Dr Hugo, Dr De Witt, Ms Mollie Earle (Moliza Milk Factory: Welkom) and Ms Magdaleen Visser (Bloemfontein).
Photo: Leonie Bolleurs |
In South Africa milk is produced on a large scale. Anybody is able to add value to this product by further processing of the milk. Drs Celia Hugo and Maryna de Wit of the Division Food Science in the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently presented a three-day course on the production of value-added dairy products such as cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt.