Latest news with #MaxJones
Daily Record
12-06-2025
- Sport
- Daily Record
Second charity cup will honour teen footballer who died from one in a billion brain tumour
At just 17 years old, Max Jones was given the same devastating cancer diagnosis that claimed the lives of both his mum and gran. A brave East Kilbride teenager who lost his battle with a rare brain cancer will be remembered in a charity football match later this month. Max Jones passed away at Kilbryde Hospice on July 13, 2023 - just nine days after his 19th birthday. At 17 Max was the youngest patient to receive palliative care at Kilbryde Hospice after being diagnosed with a "one in a billion" glioblastoma diagnosis that had claimed the lives of both his mum and gran. Honouring his memory, best friends Aidan McCabe and Aiden Farrell set up the Max Jones Charity Cup last year, an annual celebration of his life, which raised an incredible £13k for Kilbryde Hospice in memory of their heroic friend. Download the Lanarkshire Live app today After last year's success the organisers are now expanding the upcoming event to include four teams: MXJ United, Kilbryde FC, Max XI and Buckfast Rovers which are made up of Max's friends and old teammates at Claremont AFC, EKYC and East Kilbride Thistle. This year's tournament will take place on June 28 at Kirktonholme's Enviro Clean Stadium. Aiden Farrell said: "We host this event in memory of Max Jones who sadly died after a year long battle with a glioblastoma brain tumour. "Max was an energetic, fit young man who was always playing football with a football club or with friends. He spent many years playing with EKYC so to use their venue is a touching tribute to the player he was. "Max spent six months under the care of the amazing inpatient unit at Kilbryde Hospice where the care and compassion was incredible. Kilbryde staff not only cared for Max but also for all his friends and family, providing some memories that will last a lifetime." In the summer of 2022, Max was given the same devastating cancer diagnosis that claimed the lives of both his mum and gran. Heartbreakingly, he was given just weeks to live when he was admitted to the Kilbryde Hospice with the "one in a billion" series of deadly brain tumours at the beginning of last year. A professional cookery student and keen footballer, Max had just won the Claremont AFC 2004s coaches' player of the year when he was diagnosed with glioblastoma aged 17. He also played for EKYC and East Kilbride Thistle over the years. He had started getting headaches and pains in his legs and the pain became so unbearable he went to Hairmyres Hospital where a CT and MRI scan discovered the 'aggressive' stage 4 tumour on his brain. Max's gran Margaret O'Kane, from Wishaw, died from glioblastoma in October 2008, aged 66, and his mum Angie Jones, from East Kilbride, died from the disease just 14 months later, aged 36. Max was the youngest patient to receive palliative care at Kilbryde Hospice. Aidan added: "I was a close friend of Max's and spent almost every day up at the hospice while he was under their care. To see the treatment that patients receive first-hand is unbelievable and I will never forget all the things they did for us and they continue to be a great support to the whole friend group. "The hospice gave Max a new lease of life at a time where there was no hope left in his battle with cancer and for that we are eternally grateful. "So come along on June 28 to Enviro Clean Stadium and support your local hospice. They need us and we will never know when we might need them." Tickets for the event cost £5 and gates will open at 11am with the first kick off at 12pm. The tournament will consist of four games, two semi-finals, a third place playoff and a final with the final set to finish close to 5pm. Raffle tickets will be on sale throughout the day for £1 and supporters can also have a go at a tombola which will be £1 for three shots. Entertainment for the kids on the day will include a penalty shoot-out. *Don't miss the latest headlines from around Lanarkshire. Sign up to our newsletters here. And did you know Lanarkshire Live is on Facebook?
National Geographic
23-05-2025
- National Geographic
Where to find Ireland's best food? Head west.
Across County Cork's wide and quiet expanse of gently rolling hills and craggy coastline, a culinary renaissance is unfolding, led by dairy farmers, foragers, fish smokers, and chefs. Here, Ireland's soul and story are best understood on the plate. Long overlooked on Europe's gastronomic map, Ireland is emerging as a top culinary destination—nowhere more so than in this rugged southwestern corner. County Cork's unique microclimate and creative community has served as fertile ground for culinary invention; and the hills are green nearly all year and shores are laden with seaweed superfoods. You'll find Michelin-starred restaurants hiding in villages of just a few hundred people, farmers crafting new kinds of cheese, and wild foragers bringing the native plants of Ireland back to palates. More than just boiled potatoes, beef stew, and fish and chips, diners can find dishes like Rossmore oysters with strawberry vinegar granita; hawthorn shoot salad; cold-smoked, wild-caught salmon; and soda bread made with sea truffle (dillisk). The Community Smokehouse is modeled after the communal village ovens of the past. Photograph by Max Jones, Up There The Last County Cork's shores are laden with seaweed superfoods. Photograph by Max Jones, Up There The Last In County Cork, from the east to the west, ancient Irish food traditions are converging with global influences, wild food, and practiced sustainability, and the story of contemporary Irish cuisine is alive and ongoing. How Ireland's history shaped its modern cuisine To understand the culinary present in County Cork, you must first understand the scars of Ireland's past. 'A country's food history is intimately connected to its political history,' says Kate McCabe, co-founder and creative director of Bog & Thunder, a tour company that crafts bespoke trips throughout Ireland centered around meeting its artisans and producers. Ireland's food story is entangled in its colonial occupation. As Britain's first colony, Ireland's natural bounty, like butter, beef, and dairy, was exported to England, while the native Irish faced hunger and dispossession. Focused on subsistence farming and forced to use their best product to pay landlords. Despite having high-quality produce and dairy, it wasn't available to the Irish. Max Sussman, culinary director and co-founder of Bog & Thunder, estimates Ireland's culinary experimentation didn't start playing catch-up until the post-war period, continuing through modernization, independence, and European Union investment. This, combined with re-population—Ireland only reached pre-famine numbers in 2021—are contributing factors to a modern culinary scene that's still relatively young. 'We're at this incredible point in time,' says Suzanne Burns, leader of Kinsale Food Tours, where guests forage for seaweed and learn about Ireland's forgotten edibles—wild gorse, dandelion, hawthorn, and sea lettuce. Today, Burns says Ireland's food is a trifecta of 'really good traditional food that has embraced fusion food and wild food.' The terroir, soil, climate, and land play a part, but so too does the growing population, Burns says, 'and they can play.' Neighboring countries' food traditions often have rigid defining rules, like Italy's Parmigiano-Reggiano or France's baguette, for example. But Burns says, 'Here people are freestyling.' (A pub-lover's guide to Cork, from craft cocktails to fireside pints) The rise of West Cork's artisan food movement That sense of play is at the heart of some of Cork's most renowned food products. Fingal Ferguson, a cheesemaker at West Cork's Gubbeen Cheese, describes the far side of the county, where his parents landed in the 1970s, as experimental and collaborative. 'It was this bunch of eccentric West Cork hippies,' says Ferguson, laughing. 'They were swapping rennet, helping each other make molds.' By the 1980s, Ferguson estimates that 80 percent of Ireland's artisan food producers were located in West Cork, specifically. Fingal Ferguson is a cheesemaker at West Cork's Gubbeen Cheese. Photograph by Max Jones, Up There The Last Gubbeen Cheeses can be found at top restaurants around Ireland. Photograph by Max Jones, Up There The Last Now, a generation later, those early experiments in making cheese have resulted in Gubbeen's quintessentially Irish semi-soft cheese served on cheese boards in top restaurants and sold at Cork's English Market. That success has allowed the farm and business to continue to play with their food, experimenting with Spanish-style curing and resulting in a line of chorizo, dry-cured bacon, salami, and hot-smoked meats. The county's bountiful natural resources provided ample ingredients to experiment with. Cork County is vast and wide—flatter in the east, ideal for crops; rolling grassy hills in the west, good for grazing livestock. The Atlantic wraps the peninsula in a mild oceanic climate all year. Rain is frequent and grass is luscious almost year-round, resulting in a long outdoor growing and grazing season. Favored by nature, the grass is rich in carotene, what leads to the shock of yellow characteristic of Irish butter and a flavor so recognizable chefs can identify its terroir by taste. Fern Allen, daughter of Ireland's celebrated culinary matriarch, Myrtle Allen, says the country house hotel and restaurant, Ballymaloe House, was the original farm-to-table before the phrase became a movement. When Myrtle Allen began cooking simple, seasonal meals in the 1960s with products from her own farm, writing a new menu each day, it was seen as amateurish. The word 'local' was an insult, inferior to ingredients from abroad, says Darina Allen, daughter-in-law to Myrtle and founder of Ballymaloe Cookery School. A woman running a restaurant out of her home was a radical act. Yet Myrtle Allen's boldness earned her top ratings in food guides, and she became the first female chef in Ireland to win a Michelin star. She went on to co-found the Euro-Toques European Chefs Association, an organization that amplifies the voices of small European producers and farmers who are prioritizing quality, taste, and European culinary heritage. Signature Ballymaloe dessert trolley at Ballymaloe House Hotel. Photograph courtesy Ballymaloe House Hotel The best chefs and restaurants in West Cork Myrtle Allen put Irish produce and farmhouse meals on the global stage, and after came an ever-growing list of Irish culinary innovators. Bog & Thunder's McCabe says, 'Some of the most exciting food, I think, in Ireland right now is made by immigrant chefs.' In the West Cork village of Baltimore, Turkish-born chef Ahmet Dede has garnered two-Michelin stars for his restaurant, dede. In the small village of Ballydehob, population 200, chef Rob Krawczyk opened Restaurant Chestnut in 2017, and within five months had earned a Michelin star that's never left. His house charcuterie draws on his father's Polish meat-curing techniques, and his menu is crafted using ingredients within a 10-kilometer radius. Turkish-born chef Ahmet Dede has garnered two-Michelin stars for his restaurant, dede. Photograph courtesy Customs House Baltimore Dede is located within the West Cork village of Baltimore. Photograph courtesy Customs House Baltimore It's what he observed growing up, watching his parents run a three-seat eatery from their home kitchen in Schull. 'Just because someone says it's local doesn't mean it's good,' he says of the overused word, but '[Irish product] was the best. It is the best.' (10 of the best restaurants in Ireland and Northern Ireland) The community behind Ireland's culinary revival Up a rocky, single-lane drive in southwest Cork stands an ocean-weathered wood studio not far from the Celtic sea. The two-room workshop, Woodcock Smokery, is where Sally Barnes smokes exclusively wild-caught fish using traditional, simple techniques. Beech wood, not oak. Salt. Time, and a close eye on the smolder. Here, she teaches her methods and the importance of working with wild-caught fish. All of the food artisans Ferguson grew up with, like Barnes, he says, 'none of them were doing this because of a business plan.' He said, 'they love the feedback of how it made people feel, and they felt connected to it.' Barnes echoes the sentiment of her food and skill sharing, 'It's encouraging a community and a place-based experience for people.' Sally Barnes founded Woodcock Smokery in 1981, working exclusively with the best of Ireland's wild fish. Photograph by Max Jones, Up There The Last If County Cork's terroir is the secret ingredient, its people are the secret recipe. Ireland's history is still relatively close to the surface, when it was necessary to be entrepreneurially agile and rely on each other. In County Cork, that hardship alchemizes into innovation. 'There's a magic here,' says Burns, 'a deep connection to the land.' That ethos is what runs through the county's food scene: listen and let the land speak. Though you can find an Irish Pub in over 40 different countries, Ireland's contemporary cuisine is not an export—it's a lived experience unique to time, place, people, and climate. 'It's something that is in the process of being defined and it's emerging. Which isn't to say that it doesn't have an identity," says Sussman. 'It's just to say that it's exciting to go somewhere and feel that these things are happening as you're there, right?' (Take a peek at the revival of Northern Ireland's coastal cuisine) Where to eat Goldie : A narrow Cork restaurant with a daily changing menu based on what's fresh from the harbor. Expect innovative takes on classics from chef Aishling Moore, like oysters on the half shell topped with strawberry vinegar granita and parsley oil. Restaurant Chesnut : Ballydehob's Michelin-starred restaurant by chef Rob Krawczyk, serving a notorious charcuterie and seasonal menu that is grown, reared, and gathered from West Cork. Dede : A two-Michelin-star Turkish restaurant in Baltimore from chef Ahmet Dede that celebrates the cuisine through the expression of Irish ingredients.
Newsweek
07-05-2025
- Sport
- Newsweek
How to Watch Oilers vs Golden Knights Game 1: Live Stream NHL Hockey, TV Channel
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Two of the top three teams from the Pacific Division meet in Round 2, as the Edmonton Oilers head to Sin City to take on the Vegas Golden Knights. Max Jones #46 of the Edmonton Oilers checks Shea Theodore #27 of the Vegas Golden Knights in the third period of their game at T-Mobile Arena on April 01, 2025 in Las Vegas, Nevada. The... Max Jones #46 of the Edmonton Oilers checks Shea Theodore #27 of the Vegas Golden Knights in the third period of their game at T-Mobile Arena on April 01, 2025 in Las Vegas, Nevada. The Oilers defeated the Golden Knights 3-2. More How to Watch Oilers vs Golden Knights, Game 1: When: Tuesday, May 6, 2025 Time: 9:30 PM ET Where: T-Mobile Arena TV Channel: ESPN Live Stream: Fubo (Try for free!) The Oilers found themselves in a tight spot, losing the first two games of their series against the Los Angeles Kings, before righting the ship and winning four straight. The big change came in goal, where Stuart Skinner picked up the loss in the first two games, getting replaced by Calvin Pickard, who won the last four. The duo of Connor McDavid and Leon Draisaitl led the way for the Oilers, combining for five goals and 16 assists for the series. Vegas also fought its way through a difficult series in Round 1, defeating the Minnesota Wild in six games. After winning Game 1, the Wild stole Game 2 on the road, then won Game 3 at home before the Knights won three consecutive one-goal games to secure the series. Tomas Hertl and Jack Eichel led the team with five points each. Vegas and Edmonton both won two games against each other in the regular season, with Vegas winning the first two and Edmonton winning the last two. Live stream Edmonton Oilers vs Vegas Golden Knights on Fubo: Start your subscription now! Regional restrictions may apply. If you purchase a product or register for an account through one of the links on our site, we may receive compensation.
Leader Live
01-05-2025
- Sport
- Leader Live
Title-chasing Super Saints hit back for key derby win
They are four points clear at the top following a key 4-2 triumph over the club's Saints team, who went two-up via Max Jones and Olivier Maluszynski. Jack Parry, Vincent Riley, Oscar Burgon and Jackson J Evans made sure of the fightback. Title rivals Buckley Town Wanderers suffered a 2-1 reverse to Mynydd Isa, who won it through Isaac Williamson and Matthew Nowell. Rhys Duncan-Timms fired back for the Wanderers. Meanwhile, Buckley Town Boys concluded their campaign with a 5-1 defeat of Aston Park Rangers. Brayden Dutton, Zac Eccles, Harley Melia, Louis Saynor and Riley Simpson sealed the deal, as Luca England responded. Red Division action for the season is now at an end and runners-up Hawarden played out an entertaining 3-3 draw at Greenfield, who had Gabriel Fitan (2) and Daniel Aziz on the mark. Cellan Pearson (2) and Archie Jones were on target for Hawarden. Lampis Tsapi, Harley Shaw and Joseph Gregg made sure of a 3-1 outcome for Broughton United against Mold Alex, who took the lead through Thomas Reynolds. Elsewhere, Saltney Town twice went in front via Louie Briscoe and Charlie Ash, but they were pipped 3-2 at Kinnerton Oaks. Thomas Lindsay, Ewan Meyer and Oliver Hancock won it. Midweek results: Broughton United Super Saints 10 Aston Park Rangers 0; Broughton United Saints 6 Mynydd Isa 2; Broughton United 5 Kinnerton Oaks 1. Bringing the curtain down on the U13s' Red Division season were Saltney Town and Holywell Town in a 1-1 draw, Jayden Collister and Elliott Mackie the respective scorers. Mynydd Isa United wrapped up their title-winning efforts with a 7-0 verdict over Connah's Quay Town, as Isaac Dodd and Connor Dawson netted two apiece.
New York Times
04-03-2025
- Sport
- New York Times
NHL trade grades: Oilers take a chance on injured Bruins forward Trent Frederic
Oilers get: Center Trent Ferderic and forward Max Jones Bruins get: Second-round pick in 2025 (from Blues), fourth-round pick in 2026, defenseman Max Wanner Devils get: Rights to forward Shane LaChance for retaining 50 percent of Frederic's salary Harman Dayal: This is an intriguing roll of the dice for the Oilers. Frederic is a big-bodied winger with above-average speed and a gritty, abrasive playing style. The 27-year-old is a wrecking ball physically and a top-notch forechecker, which are two ingredients that the Oilers needed more of in their lineup. This size and sandpaper will instantly make Edmonton a harder team to play against. Frederic is a versatile player who can play both wing and center. Advertisement The big key is seeing if Edmonton can unlock more offense from Frederic than he has shown this season. Frederic has only scored 15 points in 57 games in 2024-25, which is underwhelming even with the context of the Bruins' overall offensive struggles as a team. He did, however, hit a career-high 18 goals and 40 points last season and 17 goals and 31 points in 2022-23. The Oilers will want him to get back closer to that production level to justify the price they paid. Frederic's ideally a third-liner on a contending team, but given the Oilers' lack of proven second-line winger options, I wouldn't be surprised if he gets an opportunity at some point with Leon Draisaitl. Vasily Podkolzin, for example, has gotten extended time on Draisaitl's line at times this season because of Edmonton's top-six winger shortage. Viktor Arvidsson hasn't clicked on the second line yet and lately, rookie Matt Savoie is getting a look with Draisaitl. Frederic isn't an ideal top-six option, but he has enough net-front finishing ability and at least some familiarity playing with skilled players — he spent most of 2022-23 on a line with Charlie Coyle — that he could get a spin further up the lineup. Ultimately, the Oilers paid a significant but fair price for a crash-and-bang third-liner with some secondary offensive upside. It's not a home run, but it's a sensible swing. The Bruins, meanwhile, picked up two valuable draft picks for a player who was likely to walk in free agency and was having an offensive down year. Offloading Max Jones is a nice piece of business, too. Jones, who's on a $1 million cap hit through the 2025-26 season, was a liability in the seven NHL games he appeared in this season and has spent most of the year in the minors. This won't have salary cap benefits for Boston because his AAV can be buried in the minors without cap implications, but it saves the organization from paying a significant one-way salary for an AHL quality player. Oilers grade: B Bruins grade: B+ Shayna Goldman: The vision is there for Edmonton. As easy as it is to point to goaltending as the Oilers' biggest weakness, it shouldn't have been their number one priority this week. The goalie market isn't super inspiring, and there are more pressing needs in front of the blue paint to deal with. Edmonton needs to give their goalies more goal support, and limit some of the chaos Stuart Skinner is forced to face. Advertisement The Oilers need help up front because most of their offseason signings haven't worked out as expected. Frederic isn't a prolific scorer or an ace in transition, but he can add more versatility to a lineup. He brings some snarl, is a reliable forechecker, and can contribute some offense at five-on-five. Frederic is a fine fit for a bottom-six that could use support. It would help to see what he can bring to the team before the playoffs, but if his contract stays on LTIR until then, it will buy Edmonton more cap flexibility. As close as Boston may seem to the playoff picture right now — sitting two points outside of the second wild card seed — the reality is that this team is not strong enough to do real damage in the postseason. Sometimes, a team has to step back before it can move forward. After years of contending, and poor drafting, the Bruins need to start resetting for next season. Adding two draft picks allows the Bruins to do that, whether management uses the picks in the drafts or as trade assets. The return for Frederic was realistically only going to thread the needle so much, especially with his current injury in mind. But management has to keep pushing it with more creative thinking from here. The Devils' role in this is worth tracking. Traditionally, non-playoff teams play third-party brokers to deals. But the Blackhawks, Sharks, and Predators already have all three of their retention slots filled, while the Canadiens and Penguins only have one left. If a playoff team has little cap space, this is a smart way to use it. Oilers grade: B Bruins grade: B- Devils grade: B+
