It’s been a good week for ... photies
A man has been reunited with his lost camera after a professional photographer found it in a river. Peter Sandground discovered the SLR in the River Etive in the Highlands while he was working on a photo shoot. Despite the camera's battered and waterlogged state, he managed to retrieve the memory card and a series of images which were captured on New Year's Day, 2017.
After a social media post was shared more than 1,200 times the mystery owner was identified as Charlie Davidson, an oil industry engineer from Peterhead, who'd been taking pictures next to the river in Glen Etive on January 1 last year, when the kit was swept away. Sandground found it 10 months later.
"I was right down in the River Etive and setting up a shot," says Sandground, "and I glanced down at the rocks I was standing on and caught a glimpse of a smashed-up Nikon DSLR. I pulled it out of the rocks and dried it off and I could see the memory card was still relatively intact and I just thought I'll have a nosey at that later."
With the help of an expert, he recovered striking images of Buachaille Etive Mòr, Glen Etive and Slains Castle in Aberdeenshire from the camera's memory card, published the shots on Facebook and managed to trace the owner.
Davidson said: "I am stunned that Peter has managed to track me down. It's a really thoughtful thing to do."
It’s been a bad week for ... Irn-Bru drinkers
Fans of your ither national drink are in a bit of a froth. The recipe for Irn-Bru is being changed, and connoisseurs of the golden beverage are stockpiling their favourite tipple before it falls foul of the Government’s new Soft Drinks Industry Levy, which comes into force in April.
AG Barr, which manufactures the popular pop in Cumbernauld, has confirmed it will change the secret recipe for the brew to cut the sugar content.
This, of course, has to be a good thing. I recall we had to ban our son from drinking the amber nectar when it became apparent he had to be scraped off the ceiling at parties when Irn Bru was on the menu.
On reflection, the secret ingredients to the Irn-Bru recipe seem not to be so mysterious after all: tonnes of sugar.
Soon, it will just be a sweet dream.
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