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Lunch with Pippa Hudson
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Science & Tech feature: 3D printing helps surgeons plan, practice for procedures

Science & Tech feature: 3D printing helps surgeons plan, practice for procedures

12 February 2019 3:55 PM

Guest: Dr Rudolph Venter | Lecturer at the Division of Clinical Anatomy & Orthopaedic
Surgeon at Stellenbosch University’s Faculty of Medicine and Health Sciences.

 

We go under the knife in our science and technology feature today...

Doctors at Stellenbosch University (SU) and Tygerberg Hospital's Division of Orthopaedics (with the support of the Faculty of Medicine and Health Sciences) have for the first time created a 3D printing laboratory and are now employing 3D printing techniques to create models of patients' anatomy.

What makes this technology so unique is that this new process assists them in planning, practicing and executing complex and challenging surgical procedures in finer detail

LISTEN as Dr Rudolph Venter explains more on this innovation 


More episodes from Lunch with Pippa Hudson

Quarantunes with Garth Taylor

9 July 2020 3:12 PM

Garth Taylor is a SAMA nominated singer-songwriter and also produces, engineers and mixes a lot of his own work. 

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Lockdown cookbook recipe: Thomas’ Braised Chicken with lemon and tomato

9 July 2020 3:07 PM

Ingredients: 
•           4 chicken thighs and 4 drumsticks
•           2 small onions, thinly sliced
•           1kg mixed tomatoes, cut into wedges if large
•           3 cinnamon sticks
•           1T fresh lemon juice
 
Method:
•           Season the chicken with salt and pepper, then brown in olive oil for 10 minutes. Remove.
•           In the same pan, reduce the heat and gently cook the onions until very soft and just beginning to brown on the edges; about 8-10 minutes.
•           Add the tomatoes and cinnamon sticks. Cook, stirring occasionally, until tomatoes are softened and juices have thickened slightly, about 6–8 minutes. 
•           Return chicken to pot, arranging skin side up. Cover the pot, reduce heat to low, and simmer gently until chicken is cooked through, about 45–60 minutes.
•           Remove the lid and continue to simmer until juices are thickened and meat is close to falling off the bone, another 45–60 minutes. 
•           Add lemon juice; and season to taste before serving.

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DIY with Angelo

9 July 2020 2:39 PM

Guest: Angelo D’ Ambrosio of IPMT remedial building consultants and paint project management. 

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Greener Living: What to do with e-waste

9 July 2020 2:07 PM

Guest: Toby Shapshak | Publisher at Stuff magazine

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Kids don't like wearing masks? Make them smell like bubblegum or strawberry...

9 July 2020 1:56 PM

Guest: Pam Gordon | Inventor of the Fresh Scent Mask Freshness Spray

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Consumer Talk: How much should we trust the claims made on the hand sanitiser bottle?

8 July 2020 3:42 PM

Guests
Consumer journalist Wendy Knowler
Adrian Barnard |Business Development Director at Syco Labs

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Author Gail Schimmel chats about her new novel Two Months

8 July 2020 1:50 PM

Gail Schimmel is an attorney who is currently CEO of the Advertising Regulatory Board. This is her 5th novel since her debut was published in 2008.

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Quarantunes with Richard Brokensha

7 July 2020 3:27 PM

Guest: Local music star Richard Brokensha

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Lockdown Cookbook recipe: Sue’s Broccoli and Sweet Potato soup

7 July 2020 3:23 PM

Ingredients:
•           1 brown onion, finely chopped 
•           500g broccoli, stems finely chopped, florets coarsely chopped
•           500g sweet potato, peeled and finely chopped
•           4 cups vegetable stock
•           125ml Greek-style yoghurt
 
Method:
•           Fry the onion, broccoli stems and sweet potato and cook, stirring, for 5 mins or until the onion softens.
•           Add the stock and 500ml water. Bring to the boil, then turn down to a low heat. Add broccoli florets. Cook for 15 mins, until sweet potato is tender. Set aside to cool slightly.
•           Use a stick blender to carefully blend the soup until smooth. Season to taste, and soon into your serving bowls. 
•           Place yoghurt in a small bowl and stir in 2 tablespoons water. Gently swirl over the top of the soup. 

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