Posts by James Burden
Points of Light award
We are delighted to announce that the founder of Stargardt’s Connected, Bhavna Tailor, has been awarded the Prime Minister’s Points of Light Award in recognition for setting up Stargardt’s Connected…
Read MoreProfessor Frans P. M. Cremers
Professor of Ophthalmogenetics in the Department of Human Genetics in the Radboudumc in Nijmegen, The Netherlands Professor Cremers obtained his doctorate in Nijmegen in 1991, entitled ‘Positional cloning of a…
Read MoreMarina’s story
I’m Marina Leite. I have Stargardt Disease, and I’m from Brazil. I have a degree in History, an MBA in Marketing and Digital Communication, and I’ve just completed an MPA…
Read MoreBrian Morris
It is with great sadness that we announce the death of our oldest Stargardt’s Connected member, Brian Morris who died earlier this year at the age of 92. He was…
Read MoreRunning the London Marathon
Thank you so much Greg George for running the 2021 London Marathon on October 3rd to raise funds for Stargardt’s Connected. We are the first and only UK solely Stargardt’s…
Read MorePaul’s story
I’m Paul Appleyard and I am a part time blogger with Stargardt’s Disease who loves to encourage others to aim high and chase their dreams — especially visually impaired people. I…
Read MoreKatriona’s story
When I was seven years old at school the teachers noticed that I wasn’t reading the board easily and sent me off to have some eye tests. Nothing obvious showed…
Read MoreRob in Lockdown
Rob McCann, one of our Stargardt’s Connected Trustees, needed to find something to occupy himself at the start of lockdown. What started out feeling like an abundance of free time…
Read MoreVegetarian Paella
Ingredients 500g paella rice 1 x spanish onion diced 1 x each red and yellow pepper sliced 100g French beans topped and tailed 200g chestnut mushrooms cut into quarters 100g…
Read MoreButternut Squash Soup
Ingredients 1 x medium sized butternut squash (diced) 2 x medium sized onions (peeled and thinly sliced) 2 x garlic cloves (finely diced) 1½ litres vegetable stock (hot) 1 x…
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