Did you know that Sales of beauty products in Britain have outstripped France and now exceed £4 billion. And the British love of luxury and everyday hair and beauty including personal care products shows no signs of receding. Meanwhile, the industry is quick to innovate, including forthcoming hair, hair extensions and personal care product ranges covering “active beauty” and “active hair” tied into the huge health and well-being market, the rise of synthetic heat tollerant hair that feels and looks like real hair, temperature and water-activated products, water repellant and high gloss hair products and even personalised beauty regimes linked to DNA analysis.
Hair & Beauty Franchise Ideas
Having the backing of a franchiser in the hair and beauty industry can be vital, as you are guaranteed well-known and trusted procedures, products, and you can tap into a wealth of business and product support, plus training and marketing services.
Thanks to the power of the internet, opening your own salon is no longer a lonely standalone task. A new breed of entrepreneurs has risen up and is taking the Hair & beauty industry by storm. They supply a growing range of specialist services and products often promoted via social media and video blogs.
There is also a thriving marketplace for, specialists who are looking to set up their own Hair Extensions & Hairloss business.
You’ll find a massive opportunity at Need A Hair Makeover Franchise!
For many people in Britain and throughout Europe, hair loss, thin hair and damaged hair is a major problem. You can help them to get all the help that they need for a full-on hair makeover with the simplest of solutions.
With the help of our franchise set-up, you can:
* Duplicate a real, genuine business that allows you to help others.
* Set up a business that consistently provides an impressive return on investment.
* Put together a business that helps you assist real people with genuine needs.
* Develop a meaningful career path for yourself that has rewards for years to come.
* Impressive returns on your investment
From ordinary hair to Specialist Hair Services
Checkout our their Franchise Opportunity which includes Business Plan, Raising Finance, Training and launching your businness with full support.
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Need a Hair Makeover Hair Extensions & Hair loss Specialist Salon received the ‘Best Salon for Hair Extensions’ and ‘Creative Image of the Year’ 2020′ at the Salon Awards.
Diane Shawe Signature & Celebrity Hair Extension Specialist and owner of Need a Hair Makeover Hair Extensions & Hair loss Specialist Salons was launched 4 years ago to help people with Hair Challenges by disguising thin hair, damaged hair, hereditary problems or bald patches caused by chemicals, alopecia illness or medical treatment.
Diane has trained over 4000 students worldwide through her Hair Extensions Training Academy since 2005 and is also the author of ‘Getting Started in the Hair Extensions Business’ and ‘How hair Extensions are Sourced, treated and Graded’ Her goal was always to launch a franchise business model and made the first stages of this by and selling her first Franchise just before the Covid 19 lockdown in March 2020 and has been patiently waiting to get things back on track.
Diane’s initial excitement in selling her first franchise turned out to be a long drawn out waiting game but she still held out hope that both her and the franchisee would come out the other end unscathed, safe and still excited
Diane said: “We really do consider ourselves to be not only the best Hair Extensions and Hair loss Salon in the West Midlands but one of the best business opportunity for anyone wanting to open a specialist salon with impressive returns!
She goes on further to say “Just being a finalist would have been a massive achievement, but to win two awards was amazing considering the year we have had!” about the awards she goes on further to say that “Usually, we would be invited to an awards ceremony for the announcement od the winners, but it was 2020 style – Champagne, pyjamas and Zoom!”
Diane said “No matter who you are, your background, culture, age or gender, when you have problems with your hair, you want a non invasive quick solution to the problem, even those who just simple want a makeover for a wedding, special occasion, work or for personal reasons”
Need a Hair Makeover Hair Extension & Hair loss Specialist Salon became finalist in three categories
a) Best Customer Experience b) Best Salon West Midlands and c) Best Hair Extensions Salon and Winners in two categories’ a) Best Hair extension Salon and b) Creative Image of the Year by Diane Shawe
They had to submit an essay, pictures, and videos, highlighting how their business was different to others in the county, to a panel of four judges.
“We are so proud to receive this award after months of uncertainty. Hopefully it will be one of many!”
Diane Shawe Signature & Celebrity Hair Extension Specialist and owner of Need a Hair Makeover Hair Extensions & Hair loss Specialist Salons was launched 4 years ago to help people with Hair Challenges by disguising thin hair, damaged hair, hereditary problems or bald patches caused by chemicals, alopecia illness or medical treatment.
About Need a Hair Makeover (NAHM Specialist Salon Franchise ltd) Would you like to own your own Hair Extensions & Hair loss Business?
Then you’ll find a massive opportunity here at Need A Hair Makeover & Hair loss Franchise!
Were we will train you, Establish your Outlet, Promote you and Support your Business Enterprise under our Brand. For many people around the world, hair loss, caused by illness, medication or stress, thin or short hair that wont grow, heat or chemically damaged hair is a major problem.
The salons specialise in disguising hair challenges with a variety of non invasive hair makeover solutions for temporary, semi permanent or long term comfort. Diane said “No matter who you are, your background, culture, age or gender, when you have problems with your hair, you want a non invasive quick solution to the problem, even those who just simple want a makeover for a wedding, special occasion, work or for personal reasons”
The main aims of Need a Hair Makeover & Hair loss Specialist Franchise Salons are to deliver the highest quality, the most innovative hair extensions techniques, hair loss treatments and disguises, hair care products and services to the maximum amount of people around the globe in a convenient, consistent, affordable, and enjoyable manner in our stylish salons.
The growing demand for applying bespoke high end human hair extensions and ultra high quality heat resistant synthetic hair and wigs across European Regions have created new opportunities for a new kind of specialist salons.
I have been noticing that most of my food is going mouldy quicker, even in the jars! I was curious to find out why, espcially as this is happening more and more in the fridge as well. I thought the fridge was designed to keep things cool and slow down the detiriation of our food.
I also wanted to know what mould did to the body if injected, my mind started to generate all types of conspiracy theory so I decided to do a little research based on facts.
We all grow up learning mold is gross. But is it just unpleasant, or is it actually dangerous? Isn’t it mould that makes blue cheese blue? And wasn’t penicillin first discovered in moldy bread?
Are we wasting perfectly safe food when we throw it out? Or are we gambling our health when we shrug our shoulders and eat that piece of cheese that had a dusting of white fuzz?
How does mould grow on food?
I found this bit scary because is the air we are breathing so toxic? Is that why we are getting sicker even though we are more health concious? I mean think about it, our lungs are very moist!
So back to the question: Tiny mould spores are carried in the air. When these spores land on food, they take root and grow until they produce patches of mould visible to the naked eye. Once they mature, they produce new spores and release them into the environment and the cycle continues!
What is mold on food?
Mould is a microscopic fungus, and yes—spoilers!—consuming it can be bad for our health. Like its cousin the mushroom, there are thousands of different species.
Some are safe to consume, but many produce poisonous mycotoxins that cause illness and even death. Additionally, some people are allergic to mould and need to steer clear of it. So dealing with mold on food is serious business.
Why does mould grow on food?
Mould requires three things to grow: organic matter, water and oxygen. Food provides the the first two ingredients. Exposed to air, mold has everything it needs to grow.
How long does it take for mould to grow on food?
Many factors affect the rate of growth of mould: the specific type of mould, the food it’s growing on, and the ambient temperature and humidity. Many species of mould like warmer temperatures and mould growing on fruit on your counter may develop in very few days, especially in the warm humid summer months. Other mould growing on food with less water content in the cool of a refrigerator might take several weeks.
How to handle mould on food?
Mould can grow on most types of food, but not all food is the same.
Red Flag Food
Red flag food items should be automatically discarded when mouldy. These items include most food items, particularly soft and moist foods:
Luncheon meats, hot dogs, bacon, etc.
Cooked leftover meat, poultry and fish
Cooked pasta and cooked grains
Sour cream and yoghurt
Soft fruits such as tomatoes, berries, cucumbers, etc.
Some other drier, harder foods fall into this category as well:
Nuts and legumes
Bread, baked goods and other highly porous items
In general, softer food with more moisture content is more prone to moulding, and can’t be safely salvaged. In addition to the mould itself, soft moist food can provide an ideal environment for dangerous bacteria to grow. For these foods, it’s important not to assume the problem is limited to the mould you see.
Throw away the mouldy food, and carefully inspect other nearby food, especially food in the same package. Do not sniff mouldy food: spores might get into your respiratory system. Wrap the spoiled items in plastic to contain the spores, and discard.
To eat or not to eat?
Moulds can grow in the fridge and will even survive freezing. They can also survive in salty, sugary and acidic environments. This is scary!
As mould on our food is so hard to avoid, here are some general guidelines from the most Food Safety and Inspection Service on responding to the problem:
Discard all of these foods if mouldy:
Luncheon meat, bacon, and hot dogs.
Yoghurt, sour cream and soft cheese.
Soft fruits and vegetables
Bread and baked goods.
Peanut butter, nuts and legumes.
Jams and jellies – but note Dr Hocking has a slightly different view for Australian jams.
These foods can be saved from mould:
Hard salami (the dry, aged type) – scrub mould from the surface.
Hard cheese – cut off at least 2.5 centimetres around and below the mould. Don’t let the knife touch the mould and recover the cheese with fresh wrap.
Firm fruit and veg – small mould spots can be cut off.
Cheeses made with mould
The mould used in making these cheeses is safe for consumption. However, if other mold that is not part of the manufacturing process is present, these items should be discarded just like any other red flag food item. Some blue cheeses may be hard enough to be treated as a Yellow Flag item (see below for care). However, if you are unsure where to draw the line, remember: when in doubt, throw it out.
Note that while the mould that forms the blue veins inside blue cheeses is harmless when deprived of oxygen inside the cheese, the same strain of mold can form harmful mycotoxins if allowed to grow on surfaces exposed to air. Be careful of cross-contamination with these cheeses and keep them wrapped in cellophane while storing them.
Yellow Flag Food
Other foods, particularly harder and drier foods, can sometimes be kept once the mold is carefully removed. These include:
Firm fruits and vegetables (cabbage, carrots, bell pepers, etc.)
Hard salami and dry-cured ham
If you’re going to cut away mould rather than discard the item, it’s important to remember that there is more mould present than what you can see. Below the surface, mould will have penetrated up to 2cm or more. For these food items, mould can be cut away but you should cut at least 2.5cm (1 inch) outside of and underneath any visible surface mould. Be careful to keep the knife clear of the mould to avoid contaminating the rest of the food as you cut.
Note that surface mould is a normal occurrence on certain hard salamis. In this case, scrubbing the mould off the surface is sufficient. Again, it never hurts to be cautious. When in doubt, throw it out.
Different types of food mould
Black mold on food
I did not like this bit, but if you are going to understand something, you can’t disguard the ugly sides. Well here goes.. Various strains of mould can have a black appearance. Homeowners know to watch out for black toxic mold, Stachybotrys chartarum, commonly found in attics.
However there are many non-toxic strains of black mould as well, including Rhizopus stolonifera, also known as black bread mould. You may encounter black mould on the rubber seals of your refrigerator or on food. While this doesn’t prove you have black toxic mould in your house, you are best to assume it may be harmful and discard the food item in question, meticulously scrub clean the refrigerator, and look for signs of black mould in your house.
Pink mould on food
Pink mouldy formations on food may not be mould at all, but rather bacteria growing. Aureobasidium and Fusarium are also two common fungi that grow with a pinkish colour.
Pink mould is most often seen on bread, dairy products and meat. Dangers of pink mold include infection of the respiratory, gastro-intestinal or urinary tracts.
White mould on food
White mould is seen on a variety of foods, from the white mould purposefully grown on the outside of certain cheeses, to fluffy white mold appearing on berries and other fruit.
Many strains of mould can appear white, and to complicate matters many coloured strains of mould may go through a phase where they appear white before developing the spores that give them their colour. Unless white mould is a purposeful part of a food’s production (e.g. brie and camembert cheese), assume it is toxic and handle affected food accordingly.
Green mould on food
Green mould is commonly found on citrus fruit and bread. Cladosporium is one particularly common species of green mould.
It can have a potent smell and be particularly irritating, particularly for people with mould allergies. This can lead to respiratory problems such as wheezing and coughing, as well as vomiting. Clodosporium mold can produce mycotoxins as well, so avoid exposure.
Orange mould on food
A variety of mould can take on an orange colour, including Fuligo septica and Aleuria aurantia. These orange moulds commonly have a slimy texture.
While they may be less dangerous than some other colours of mould, they can still cause respiratory problems, and where orange mould is present, bacteria are also likely to be found.
Furthermore, orange mould is particularly prone to growing on wood. So not only is orange mould a threat to your food, it is a threat to the wood in your house.
Red mould on food
While various strains of mould can be red, red mould on food is most commonly Neurospora. While this type of mould is typically less dangerous than other types of mould, some mycotoxin-producing moulds might appear red in certain conditions, or might be present alongside red mould. It’s therefore wisest to treat red mould on food with the same caution as other mould.
Blue mould on food
Blue mould on bread and the blue mould deliberately cultivated to make blue cheese are strains of the genus Penicillium. And yes, some species of Penicillium (but not all!) produce penicillin. Many species of Penicillium are innocuous, but some are not.
And while the blue mould in blue cheese, deprived of oxygen, is safe for consumption, that same strain of mould can produce mycotoxins when it grows on an outside surface exposed to air. So, eat that blue cheese but treat other blue mould as potentially toxic.
Consumers Select Food Based on Colour at the Supermarket
It is widely accepted that consumers select a food product with their eyes, so products need to look fresh and tasty.
Oxidation is the Enemy
Oxidation, a chain reaction that occurs in the presence of oxygen, is responsible for the deterioration of food products, including off-flavours and off-odours. This process is affected by processing, packaging and storing techniques, as well as product ingredients.
What are Antioxidants?
Antioxidants are molecules that:
Significantly delay or prevent oxidation
Help maintain fresh appearance and colour
Extend shelf life
How Do They Work?
Antioxidants delay the onset of oxidation by donating hydrogen atoms to quench free radicals, forming a stable antioxidant radical that is unable to participate in propagation reactions, slowing down oxidation.
What happens if you eat mould?
Is it dangerous to inhale mould spores from food?
Inhaling mould visible on food is risky and should be avoided. It may cause allergic reactions or problems with the respiratory tract. When mould isn’t visible, sniffing may be a useful way to detect it—e.g. smelling dishcloths. However, once you’ve spotted mould, avoid inhaling.
Can mould on food make you sick?
Mould on food can be harmful in various ways. Some people are allergic to mould and could have a potentially serious reaction. However, even if you don’t have allergies, mould can cause irritation in the respiratory, gastro-intestinal or urinary tracts. And the mycotoxins created by some moulds are poisonous carcinogens that can prove fatal.
What are health symptoms you can get by eating mould on food?
Allergic reactions to mould can include sneezing, runny or stuffy nose, coughing, postnasal drip, irritated eyes, nose and throat and dry, scaly skin. Those with asthma may experience coughing, wheezing, shortness of breath and tightness in the chest.
Those without allergies may still experience respiratory problems such as wheezing, sneezing, tightness in the chest and difficulty breathing. In more severe cases, this can lead to respiratory infection and even hypersensitivity pneumonitis.
A particular concern is ingesting mould that produces mycotoxins. Signs of mycotoxin poisoning include reduced appetite, a general feeling of malaise, acute illness or death in rare cases.
Food mould facts and questions
Which food will mould fastest?
Storage conditions will have a significant effect on how quickly a given food turns mouldy. However, all things being equal, food with a high moisture content will mould first. Thus, in the fridge, fruits such as strawberries or cucumber might get mouldy before other foods. Stored at room temperature, natural bread (with no preservatives) can get mouldy quite quickly.
Is it safe to eat fruits with mould on a peel you discard?
It may be tempting to think that for fruit with a peel, simply removing and discarding the peel may be enough to protect you. In the case of a firm fruit like a pineapple, it can indeed be treated as a “yellow flag” food, carefully cutting away the affected area.
Fruits with a softer peel like oranges or bananas should be treated as “red flag” foods and discarded—underneath the visible mould, it may have penetrated the peel to the flesh of the fruit inside. In the case of an avocado, while the skin is quite tough mold can still get underneath and infect the fruit inside. Play it safe and discard it.
What temperature kills mould spores in food?
Most moulds are killed off by temperatures of 60-70°C (140-160°F). Thus, boiling water is generally enough to kill off mould. Remember, though, that mould doesn’t just grow on the surface: heat will have to penetrate into whatever the mould is growing in to kill it. Also keep in mind that the mycotoxins produced by certain mould can survive intense heat: boiling may kill the mould but leave its poisons still intact.
It takes one mouldy food item to get the whole basket covered in mold! This is very important rule to remember the moment you are at the market. If you are buying nonpacked items, ensure each of them is fresh. If you notice mold on any single piece, simply don’t buy it. Examine each item for bruising, softness, oxidation or signs of mould before you buy it and avoid any items that look overly ripe.
On the other hand, when buying pre-packed food you cannot examine every single piece, meaning that mouldy items can go unseen. In that case, ensure you checked the date and chose the one that was most recently packed. Instead of buying processed or pre-packed food, where you often don’t have control of the freshness (the story of wrong dates is not rarely heard), choose local markets and stores you can trust.
Once you buy your delicious food, especially fresh fruit and veggies, it is important to keep it covered until you’re ready to eat it to minimize the risk of cross-contamination with bacteria, mold, dust and debris from the environment. Use plastic wrap to cover foods you want to keep for longest, such as fresh fruits, vegetables, salads and cheese.
Rinse the contents of canned goods under water and store them in your fridge in tightly sealed plastic or glass containers. Refrigerate leftovers and use them within four days.
Consume early to avoid mold. The first step you can take to prevent food going bad is to eat it before mould has time to take hold. Especially for moisture-rich and porous food like fruits and breads, buy in smaller quantities so you can consume it within a just a few days.
Keep food cold: the cooler the better. Keep food, especially soft moist food like fruit, in the refrigerator rather than at room temperature. Only take it out while you’re using it—under two hours. To keep food mould-free for longer periods, store it in the freezer rather than the fridge.
Use heat to kill mold. High acid foods such as fruits, jams and jellies can be made safe to preserve through heat treatment. A boiling water bath is a common practice to prepare them for a long shelf-life. The amount of time required for a water bath will vary depending on what and how much you’re canning, so be sure to adapt your method to the specific food you’re treating.
Keep kitchen tools and surfaces clean. Mould may thrive on food, but it can be found anywhere. The less mould in your kitchen, the less your food will get exposed. Clean your refrigerator and other kitchen surfaces with a mixture of 5ml of baking powder to 1L of water. Watch out for black-coloured mold on your fridge’s rubber seals and scrub carefully to clean it out.
Keep your dishcloths, tea towels, sponges, mops and other kitchen tools clean. Give them the sniff test: if they smell musty, they may be harbouring mould. Any item that you can’t get clean and fresh-smelling, discard and replace.
In order to prevent mould on food you will have to work on overall kitchen mould prevention. In most cases it includes either ensuring there is enough fresh air or regular cleaning. Here are a few tips that can help you prevent mold in the kitchen.
As said above – mould can grow in the fridge and, thus, it is important to keep the inside of the refrigerator clean. We suggest cleaning it every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with clean water and dry thoroughly before storing food again.
Ensure your food is still fresh by checking it every day or two. Toss away anything that has a sign of mould or that started rotting away.
Wash the dishes at least once a day. Don’t leave food leftovers in your sink behind you once you are done with the meal. Throw them away immediately. If you are in a rush, keep your dishes under water to prevent food stains from hardening until you can wash them properly.
Mould can be found in dishwasher and garbage disposals. It can be the reason behind the odors, thus keeping it clean should be your priority. At least once a week pour baking soda, salt and vinegar (or lemon) own the sink and leave it for 10 minutes. You can add lemon or orange peels and even essential oils to give it a nice smell. After that all you have to do is pour boiled water to wash it up and your disposal and sink will be clean, mould-free and refreshed.
Kitchen tools, especially wooden ones should be washed and well dried before set aside, because wood is one of the favourite food for mould. All you have to do is simply wash them after you used them and leave them to dry well somewhere where it is not wet and it has enough fresh air and light. (for example if you are done with cooking and your stove is still warm, you can put it next to it to dry.
Don’t forget about unused kitchen appliances. They are often sealed and if not well dried, mould can form due to water evaporation inside. The best way to prevent mold from developing inside is to ensure it is well dried before storing and, if there is a possibility, keep it open.
And last but not least, make sure that the relative humidity in your home is between 30% and 50%, especially in the warmer months, when mold is known to flourish. The easiest thing you can do to control the humidity level is to keep your windows open as often as possible. If that is not possible your next steps should bes either air vents or even a dehumidifier.
As with mould in general, there are many strains of mould that can be found on food. While some are innocuous, many are not. While mould that’s purposefully introduced into certain cheeses can be safe, always treat other mould on food as a dangerous substance. Treat “yellow flag” foods with caution and for “red flag” foods, play it safe and discard it.
And remember, the same concerns about mould allergies and mould toxicity that applies to food mould also applies to other mould in your house. Keep watch for mould in your kitchen and whole house, and if you detect signs of mould, get informed as to the steps needed to eradicate it safely.
Get ready to start finding out about this groundbreaking virtual tool called “Conversational Marketing Chatbot” using #artificialintelligence! Find out how to #skyrocket your #business #sales, deal with your enquiries online 24/7 without lifting a finger!
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Well we all found out at the same time that he has a Son living in Queens! How and when did that happen?
by Diane Shawe M.Ed
We all loved the original story line in Coming to America when a young Prince from Zumunda Africa crossed the seas to Queens USA to find his true Love, Wife and future Queen.
It was lovely to see most of the original characters like James Earl Jones the King and new ones like Wesley Snipes as General Izzi, funny, intimidating with an over done swagger, Morgan Freeman, En Vogue to Gladys Knight.
Almost distinct to the sequel Coming 2 America we were able to see a lot more of Zamunda, the richness of the costumes, ornate jewellery and the mixed media of metals, shells, furs and silk unconventional placed throughout the movie. Even the royal announcer was back with his strained singing and you could almost smell the rose petals.
The film had a very distinct feel to the original unique masterpieces the back story plot worked almost effortlessly in todays timeline with a flashback clearing up the mystery of this Prince.
The Sequel movie had lots of mixed reviews, this is natural as viewers had 30 years to totally fall in love with the love story a bit like ‘Pretty Women’, no one wants to see a sequel to the Happy Ever After fairy-tale. It’s hard not to compare the two after a 30 years gap!
If you want to take a trip down memory lane, laughter with a bit of ‘tongue and cheek’ script then grab some popcorn, something nice to drink because entertainment is back in town.
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A lot of people refer to them as Influencers today but here’s a little secret that can help you raise your status or even attract funding to help you successfully grow your business, So what’s the secret? find and leverage mentors and advisors.
You might think this is odd and not doable, but think about it, this is a win win senerio.
So, who or what are advisors?
Advisors are successful people that you respect and that agree to help your company. Advisors are generally successful and/or retired executives, business owners, service providers, professors, or others that could help your business.
Advisors generally will not cost you any money (you don’t pay them), although I do recommend giving them stock options to incentivise them to contribute as much as possible. But one of the benefits to them is that they also need referrals and new clients.
Getting advisors is not a requirement for raising money, but they have multiple benefits as follows:
Practice: if you can’t successfully pitch an advisor to invest time in your business, then you’re not going to successfully pitch anyone to invest money in your business. So, practice your pitch on prospective advisors first, and use that practice to perfect it.
Connectionsto capital and more: as successful individuals, advisors often have the ability to invest directly in your company; and/or they tend to have large, high quality networks of individuals they can introduce you to. Likewise the right mentors and advisors can connect you with key strategic partners, employees and customers.
Credibility: having quality advisors gives your company instant credibility in the eyes of investors, partners, customers, etc., can build enormous credibility.
Operational success: Having Advisors with whom you can discuss key business matters as you grow your venture will help ensure you make the right decisions, particularly if they have encountered and dealt with the same challenges already in their careers.
Business Planning & Finance
We assist startups or established businesses to generate a business plan and projections. We then help them to raise any finaces to help setup or expand their business.
I was five years old when I first heard the phrase or taunt ‘Blacky’ I had played with all my neighbours on the street and in the garden when I was little, looking back my neighbours were black, white and asians. We use to love playing tick. My mum picked me up from my new infant school and I asked her what was a blacky.
She politely asked me were I had heard the phrase and I told her some kids were calling us it at school. She said to take no notice and focus on learning and doing as the teacher said. So I did, but for the next 7 years I could now describe all the various ways I was racially profiled, abused and taunted by both teachers and my classmates without realising it back then. I can now on reflection ask ‘How did that white young child understand to start calling me blacky when I didn’t even know they were white or indeed that I was black? I just saw Jane who was my best friend, she had freckles and ginger hair.
In view of this whilst conducting my mini research for this article, I began to understand that simply making throw away statements as to what racism is and peoples assertion that it may or may not be stamped out was coming from a place of pain, helplessness, denial or plain historical orchestrated planning.
One thing we can all agree on is that racism is alive, it is fed, it has been modernised, debated clinically, psychologically, intellectually, emotionally from generation to generaion.
Contrary to a dictionary definition, racism, as defined in social science research and theory, is about much more than race-based prejudice—it exists when an imbalance in power and social status is generated by how we understand and act upon race.
The UN does not define “racism”; however, it does define “racial discrimination”. According to the 1965 UN International Convention on the Elimination of All Forms of Racial Discrimination
The term “racial discrimination” shall mean any distinction, exclusion, restriction, or preference based on race, colour, descent, or national or ethnic origin that has the purpose or effect of nullifying or impairing the recognition, enjoyment or exercise, on an equal footing, of human rights and fundamental freedoms in the political, economic, social, cultural or any other field of public life.
UN Racial Discrimination 1965
Racism exists when ideas and assumptions about racial categories are used to justify and reproduce a racial hierarchy and racially structured society that unjustly limits access to resources, rights, and privileges on the basis of race. Racism also occurs when this kind of unjust social structure is produced by the failure to account for race and its historical and contemporary roles in society.
So with this in mind, when the slogan ‘Black lives Matter’ descended into competing factions like ‘Blue lives Matter’ or ‘All lives Matter’ I became a little confused as to why visually seeing a unarmed, handcuffed man’s life being snuffed out in broad daylight by an appointed officer sworn in to defend all people, along with insurmountable evidence going back hundreds of years starting from yesterday could then generate competitive slogans in retaliation to minimise what we all saw and witnessed as being equal to everything else?
I then discovered that racism in itself is not a simplified one paragraph statement in a dictonary, it’s not about setting up a Diversity department with one member of staff having no power to affect real change from the board of dircectors, investors, recruitment and legislation.
From Race transitioning into racism, oppression, cruelty and suppression this little child has grown up to be a sophisticated adept monster.
So began my education into the 7 forms of Racism which I have best summarised below (reminds me of the 7 deadly sins)
The 7 Forms of Racism
Racism takes seven main forms, according to social science. Rarely does any one exist on its own. Instead, racism typically operates as a combination of at least two forms working together, simultaneously. Independently and together, these seven forms of racism work to reproduce racist ideas, racist interactions and behavior, racist practices and policies, and an overall racist social structure.
Depictions of racial stereotypes are common in popular culture and media, like the historical tendency to cast people of color as criminals and as victims of crime rather than in other roles, or as background characters rather than as leads in film and television. Also common are racial caricatures that are racist in their representations, like “mascots” for instance or the “Angry Black Women” for instance.
The power of representational racism—or racism expressed in how racial groups are represented within popular culture—is that it encapsulates a whole range of racist ideas that imply inferiority, and often stupidity and untrustworthiness, in images that circulate society and permeate our culture. While those not directly harmed by representational racism might not take it seriously, the presence of such images and our interaction with them on a near-constant basis helps to keep alive the racist ideas attached to them.
Ideology is a word that sociologists use to refer to the world views, beliefs, and common sense ways of thinking that are normal in a society or culture. So, ideological racism is a kind of racism that colors and manifests in those things. It refers to world views, beliefs, and common sense ideas that are rooted in racial stereotypes and biases. A troubling example is the fact that many people in American society, regardless of their race, believe that white and light skinned people are more intelligent than dark-skinned people and superior in a variety of other ways.
Historically, this particular form of ideological racism supported and justified the building of European colonial empires and U.S. imperialism through the unjust acquisition of land, people, and resources around the world. Today, some common ideological forms of racism include the belief that Black women are sexually promiscuous, that Latina women are “fiery” or “hot-tempered,” and that black men and boys are criminally oriented. This form of racism has a negative impact on people of color as a whole because it works to deny them access to and/or success within education and the professional world, and subjects them to heightened police surveillance, harassment, and violence, among other negative outcomes.
Racism is often expressed linguistically, in the “discourse” we use to talk about the world and people in it. This kind of racism is expressed as racial slurs and hate speech, but also as code words that have racialised meanings embedded in them, like “ghetto,” “thug,” or “gangsta.” Just as representational racism communicates racist ideas through images, discursive racism communicates them through the actual words we use to describe people and places. Using words that rely on stereotypical racial differences to communicate explicit or implicit hierarchies perpetuates the racist inequalities that exist in society.
Some Comedians often paint a picture to a wide audience. Study has shown that storytelling can form the most embedded images into the subconscious mind, wrap that into laughter another very powerful emotional tool to stimulate memory and feeling, it is easy to see that monkey joke being repeated time and time again for instance. It is viewed as harmless by the presenter because it was packaged as a joke by a well known commedian.
Racism often takes an interactional form, which means it is expressed in how we interact with each other. For example, a white or Asian woman walking on a sidewalk may cross the street to avoid passing closely by a black or Latino man because she is implicitly biased to see these men as potential threats. When a person of color is verbally or physically assaulted because of their race, this is interactional racism. When a neighbor calls the police to report a break-in because they do not recognise their black neighbour, or when someone automatically assumes that a person of color is a low-level employee or an assistant, though they might be a manager, executive, or owner of a business, this is interactional racism.
Hate crimes are the most extreme manifestation of this form of racism. Interactional racism causes stress, anxiety, and emotional and physical harm to people of color on a daily basis.
Racism takes institutional form in the ways that policies and laws are crafted and put into practice through society’s institutions, such as the decades-long set of policing and legal policies known as “The War on Drugs,” which has disproportionately targeted neighborhoods and communities that are composed predominantly of people of color. Other examples include Stop-N-Frisk policy that overwhelmingly targets black and Latino males, the practice among real estate agents and mortgage lenders of not allowing people of color to own property in certain neighborhoods and that force them to accept less desirable mortgage rates, and clerks and judges automatically assuming that the presence of a black person in court must be a defendant and not a solicitor or barrister. (recently reported)
Institutional racism preserves and fuels the racial gaps in wealth, education, and social status, and serves to perpetuate white supremacy and privilege.
Structural racism refers to the ongoing, historical, and long-term reproduction of the racialised structure of our society through a combination of all of the above forms. Structural racism manifests in widespread racial segregation and stratification on the basis of education, income, and wealth, the recurrent displacement of people of color from neighborhoods that go through processes of gentrification, and the overwhelming burden of environmental pollution borne by people of colour given its proximity to their communities. Structural racism results in large-scale, society-wide inequalities on the basis of race.
We can see this when local areas that have enjoyed house prices being maintained and an assumption made that having ethnic people move into the area automatically result in house prices going down. But on the other hand a run down area could be rejuvenated automatically as soon as white people move in forcing residents who have been deprived for years to move out.
Many sociologists describe racism in the U.S. and U.K as “systemic” because the country was founded on slavery and racist beliefs that created racist policies and practices, and because that legacy lives today (more so in the U.S) in the racism that courses throughout the entirety of our social system. This means that racism was built into the very foundation of that society, and because of this, it has influenced the development of social institutions, laws, policies, beliefs, media representations, and behaviors and interactions, among many other things. By this definition, the system itself is racist, so effectively addressing racism requires a system-wide approach that leaves nothing unexamined.
But here is the cunnundrum, when what is seen as the norm to white people who have only known to do what they have been doing all along, when they believe their model is already superior and any alternate model from which to compare in order to modify would diminish their position, I would go as far as to say it would be like asking a fish to fly when its only experience has been to swim in water. The fish could end up experiencing stress and trauma or even fear. All of these emotions have a reactionary response, not dissimilar to the person being continuously discriminated against as described above.
Here me out here… However according to Darwin’s Theory of Evolution man evolved from fish and became acquainted to both Land, Sea, Air and Fire. An intelligence beyond all other creatures on earth. All around the world we can now see evidence of what man can create and sadly what he can destroy.
Sociologists observe a variety of styles or types of racism within these seven different forms. Some may be overtly racist, like the use of racial slurs or hate speech, which some people have identified and tried to be political correct whilst others use it to hurt and hammer home their pain, fright or anger.
There are some policies that intentionally discriminate against people on the basis of race. Others may be covert, (but isnt the act of covert implying complicitness?) kept to oneself, hidden from public view, or obscured by color-blind policies that purport to be race-neutral, though they have racist impacts.
While something may not appear obviously racist at first glance, it may, in fact, prove to be racist when one examines the implications of it through a sociological lens or the feedback and complaints presented by the reciepients. If it relies on stereotypical notions of race and reproduces a racially structured society, then it is racist.
Due to the sensitive nature of race as a topic of conversation some have come to think that simply noticing race, or identifying or describing someone using race, is racist. Sociologists do not agree with this. In fact, many sociologists, race scholars, and anti-racist activists emphasise the importance of recognising and accounting for race and racism as necessary in the pursuit of social, economic, and political justice. (We must however agree that the earth contains different races and that will not change unless we destroy ourselves)
Both sides of the isle often digs in because they are operating from fear. We see the oppressor become more erratic and seek to use the legal system, government, army or commercial power to justify and repackage their unfair practices whilst crushing modernisation and equality by all means necessary using disinformation to divide and sow mistrust.
What are we evolving into? Is it so painful and unjust to want to see the whole world share in our further evolution economically, geographically, socially, environmentally, policically or religiously?
With over 7 billion consumers on this planet perhaps to be serviced by almost 2 billion suppliers, designers, developers, farmers, educationalist and health specialist the list goes on why does a few elite societies prefer to move us towards destruction because they are apposed to equality and human dignity?
We have the luxury of history, it has shown us time and time again the fall of hugh empires imploding because the rulers have abused their fellow man, become corrupt, greedy, uncaring and cruel. Surely we can do better and not repeat history.
So if both parties are blinded by the ‘I lose you gain’ principles one has to ask, is Racism taught and if so who is doing the teaching?
The definition of insanity is doing the same thing over and over again and expecting a different result
So where do we go from here? There are two side to every coin, one side could not exist without the other. What I find troubling is there are some people who want to do the same thing over and over again to achieve exactly the same result as before. A chilling thought.