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Homogenized Planet
Homogenized Planet
Twenty years ago, while living on Guam, I was befriended by Heiko, an amicable scavenger who always knew where to forage for the tastiest mangoes, or where you could get the cheapest cigarettes. He came pounding on my door one afternoon. "Hey, Koohan! Let's go get our cheese!" The U.S. Navy had had another overrun of the stuff, and was handing it out to anyone who showed up outside the base PX.
Heiko led me to a parking lot paved in coral limestone that baked in the sun. In the distance, a shipping container was parked beside some scraggly coconut palms and a nondescript, typhoon-proof, cinder block building. A throng of cheering civilians clustered around one end of the container.
Like firefighters passing along pails of water, soldiers in fatigues stood inside the container tossing down five-pound boxes of mass-produced processed American cheese. One by one, they pulled the bricks from a monolith of dairy masonry that filled the container. We held our hands high to receive our share of manna, payoff for having hosted the military presence and all that came with it-B-52 headquartering, nuclear warhead storage, and confiscation of a third of the island. I'd heard of beads, stones, paper, and shells used as currency, but never bad cheese.
Heiko ran back grinning, holding his block of cheese in the air as if scoring a touchdown.
Ever since that moment, the five-pound brick of military-issue American cheese has loomed large in my personal mythology as the quintessential icon of colonization. The legacy of American paternalism is one thing, but the fact that we had sold ourselves so readily for as little as unlimited Spam, powdered milk, and processed cheese sets my teeth on edge. The unsavory dynamic between benevolent occupier and obsequious occupied may have been less painful had the soldiers been instead passing out wheels of Epoisses, or Roquefort.
There's a reason why the cheese we were given was distinguished more by geometry than flavor. It had been manufactured for maximum shelf life. Back during World War II, when the United States served as breadbasket to the Allies, the priority in food production was that it should withstand long-distance travel. The answer was pasteurized, processed cheese-made by heating natural cheeses to a liquid and adding emulsifiers and preservatives before reshaping it into a brick whose shelf life was positively Faustian. Needless to say, soft European-style and farmstead cheeses, many of which are not pasteurized (and which therefore contain a spectrum of bacteria), would never have survived the trip across the Pacific, let alone the tropical sun.
Now that globalization has emerged as the turbo-charged reincarnation of colonization, industrial cheese again rears its yellow head. In this round of history, it stars as the edible manifestation of global monoculture. It is the easiest cheese for the few mega-corporations to produce, sell, and distribute across the planet, even at the expense of the gustatory pleasure of millions.
Leave it to Italian-style revelry to defy the cultural homogeneity that looms over the new century. Cheeseart 2000, a celebration of artisan cheesemaking, was held last May in the Sicilian town of Ragusa Ibla. The honeyed-stone village, clinging in tiers to the side of an anise-scented mountain, was transformed into an exposition of dairy rarities from Cypress, Italy, France, Spain, Egypt, Israel, Turkey, Greece, and beyond. At each gargoyled turn spiraling up to Ragusa's summit, another tray of tidbits appeared, to challenge the limits of cheese diversity and human digestion. The University of Ragusa, overlooking a fertile valley, was devoting itself to a series of lectures on everything from flavor chemistry to grazing ecosystems, and from lost cheeses to genetically engineered gouda (or, rather, gouda bacteria). Tastings were held in a monastery, in an ancient stone wine cellar, and in the city's most flocked and tapestried restaurants. And there was the Palio di Maiorchino, a seventh-century Sicilian game that involves rolling a 22-pound wheel of Maiorchino throughout the winding alleys of the town.
The festival was organized by the Consorzio Ricerca Filiera Lattiero-Casearia, a team of 60 experts-breeders, agronomists, forage specialists, microbiologists, milk analysis technicians, and aroma researchers-dedicated to protecting Italian artisan cheeses. The team has two goals, the first of which is to document the characteristics of DOP, or Denominazione di Origine Protetta (Denomination of Protected Origin) cheeses and canonize them as "national treasures," thus protecting them from the standardizing effects of global processing regulations. The second goal is to educate consumers on the economic, epicurean, and historical implications of cheesemaking.
In the United States, the most immediately threatening aspect of streamlining world dairy production is the possibility of mandatory pasteurization for both domestic and imported cheeses. This would mean the disappearance of such raw-milk stalwarts as Parmigiano-Reggiano, Brie de Meaux, and Gruyere.
Pasteurization, the heating of milk for the purpose of killing nearly all microorganisms, truncates otherwise infinite possibilities for flavor and texture. Cheese artisans believe that with cheese, as with wine, quality results from skilled manipulation of bacteria, through temperature, timing, and aging. Without bacteria, they believe, certain cheeses become as lifeless and bland as "near beer." Although Americans (who at one time pasteurized all California wines) tend to feel safer with this "sterile" approach, the specter of mandatory pasteurization has farmstead cheesemakers up in arms.
In Europe, many artisan cheeses have already been lost, either through the inability of rural producers to meet new hygiene standards or through the failure of rare cheeses to compete in a world market where transportability, shelf life, and fast production reign supreme. For example, British health authorities have virtually declared war on unpasteurized cheeses. Humphrey Errington, maker of a raw-milk blue cheese, Lanark Blue, was put out of business when his cheese was taken off the market in the early 1990s. After spending £200,000 ($292,000) and 13 long months in court, Errington proved that Lanark Blue was not dangerous. Even though he lost his livelihood, he chose not to join the many other cheesemakers who have quietly capitulated to official pressure. Many Europeans view this pressure as a bureaucratic witch-hunt of bacteria, and a demonization of their culinary heritage.
A minivan awaited me and one other Cheeseart guest, an Italian journalist named Elio Ragazzoni, at the Catania Airport. With a regality that contradicted his rumpled black suit, Ragazzoni smiled and stepped up into the van, declaring, "Journalism is my profession; cheese is my passion!"
Catania's shabby suburbs gave way to orchards of figs, olives, grapes, and carob on the long drive south to Ragusa. The driver decided to break the pastoral monotony by popping in a tape of fellow Sicilian Frank Sinatra singing the virtues of Manhattan. As we sped through the golden countryside to the sound of "I want to be a part of it! New York! New York!" Ragazzoni struck up a conversation. In very loud French (our common language), he described the rare Castelmagno cheese which had been made for centuries in his home region.
"It's supposed to be a cheese which is blue, something that happens with the aging process. But now, with the trade so competitive, producers no longer want to wait for the cheese to ripen long enough to turn blue. As a result, people have forgotten that it is a blue cheese. They think it's a white cheese. There is only one producer left who makes it correctly. But when he puts his cheese on the market, nobody wants a blue Castelmagno!" He sighed. "The same thing happened to the wonderful blood oranges which are famous in Sicily. Oranges that are orange have been marketed so successfully to Europeans that even the Sicilians don't want their own specialty anymore."
This was the tireless refrain at the conference: the erosion of consumer standards. Cheesemakers, affineurs, retailers, chemists, anthropologists, and shepherds were among the throngs who converged to resist what they view as the most invasive type of colonization: that of the senses. One of the most vocal of the participants was activist Piero Sardo of Slow Food, an Italy-based organization committed to preserving food traditions, who suggested that what makes this style of colonization particularly insidious is the illusion of consumer choice. The food industry's rationalization, he said, is that "It's what the consumer wants." He cited the success of Slow Food's Salone del Gusto, an international festival of regional cuisines that attracted 126,000 people to Torino in 1998, as proof that there are still plenty of consumers who would rather do business with small-scale food artisans.
That isn't to say that industrial food serves no useful function. Sardo recalls that it was American processed food that saved starving, post-war Italy. But now, in a country rich in agriculture and artisans, food that is notable mainly for long shelf life no longer makes sense.
Ana-Rita Mayol, a young Cornell Ph.D. and Research Coordinator of the Consorzio's Dairy Products Division, took me on a tour of the organization's sparkling facility, once an elegant 19th century manor. Upstairs offices overlook a view of rolling fields. Downstairs, beakers, sinks and computers fill a state-of-the-art flavor research lab. Sheets of clear Plexiglas neatly cover the raw stone walls, ensuring a controlled, contaminant-free environment.
The Consorzio's mission is to establish scientific techniques to verify a cheese's DOP (heritage) status. A DOP cheese is defined by how the cheese is made, what tools are used, milk quality, and aroma markers to ascertain breed of cow and species of forage. If the cheese does not meet the qualifications, it cannot be protected by law as a DOP cheese. If the cheese measures up, this authentication will provide concrete defense against its demise.
Tools and techniques required for DOP status often conflict with new hygiene rules, presenting daunting challenges to the Consorzio. "They're making stricter and stricter laws against using raw milk, you have to use gloves, you cannot use wood, you cannot use straw," said Mayol. "You need that microflora in the wood, or the hands, in copper, or in raw milk, to have your artisan cheese, your DOP cheese." For Americans, it seems foreign, indeed, that bacteria found in soggy wood might actually be an ingredient essential to a long-established recipe.
Equally absurd to the Puritan sensibility of germ-free functionality were Cheeseart's guided tastings. Imagine sitting in a dining room of well-dressed people babbling in a buffet of languages. The wait staff is comprised of young scientists from the Consorzio (Mayol being one of them) scurrying to refill wine, replace silver, or place the next course of multiple cheeses on pressed linen tablecloths. To one side of the room, the tasting guide intones, in Italian, "Pick up the cheese." The person seated beside you leans over to translate for you. "The first thing is to look at the cheese. What is the color, the texture? What do you smell?" Everyone brings a morsel to their noses. "Can you smell the grasses that were eaten by the animal whose milk made this cheese? Can you smell the hazelnut? Or is it chestnut?" The guests nod.
"Finally, we taste the cheese." A man at the next table takes a bite with such concentration that he appears to be reading invisible text floating in the air as he chews. "Does the flavor on the tongue meet the expectation of the nose? Find the balance between taste and aroma. Is it a well-balanced cheese?"
The queso in question is la Vastedda del Belice, considered the "jewel of low-fat cheeses" and the only string cheese made from sheep's milk. It is a sweet, young thing that must be consumed fresh, making it available only in the vicinity of its production. "If taste corresponds to smell," continues the guide, "then this is a well-balanced cheese."
As silly as that moment seemed, nonetheless, it was then that I realized how much I had been conditioned to dismiss my sense of smell in favor of the more glamorous, media-driven senses: sight and sound. Even the place that should be a temple of scent-not the cosmetics counter, but the food market-has become an aromatic void, displaying foods sealed in plastic, aluminum, cardboard, glass-anything to conceal odor. If our supermarkets smell of anything, it is "nose Muzak"-artificial fragrances pumped into the air to subliminally induce spending.
The sense of smell evolved as one of the most vital means of discerning distinctions important to survival: the edibility of food, the compatibility of a mate, the imminence of danger. When smells are expunged from the supermarket, we are stripped of an essential defense mechanism, like a declawed cat or a bird with clipped wings. As a result, we make buying decisions based primarily on sight. This leaves the consumer at the mercy of packaging designers and genetic engineers who troll for purchases with day-glo cereal boxes and gene-tweaked tomatoes that remain red and unblemished for weeks.
At Ragusa's meticulously appointed Ristorante Il Duomo, Carlo Fiori, an attentive, fifth-generation affineur, describes the histories and characteristics of five distinct ricotte: buffalo ricotta with citron honey, sheep with orange marmalade, goat with bergamot honey, brocciu (a sheep-goat blend from Corsica) matched to fennel honey, and ricotta al forno with citron peel marmalade. With the final sample, the ricotta al forno, a hard, smoked cheese, he visibly stiffens with annoyance. It is true, what he says-the specimen has the texture of an old shoe.
Why? Fiori explains that they were unable to obtain the true ricotta al forno, fresh from the oven. This had been vacuum-sealed in plastic, a process that had sucked out the oxygen and liquid, causing it to dessicate. He laments that cheesemakers are compromising quality and tradition to get their _products on shelves in distant regions, a practice unheard of until very recently.
"Producers have been vacuum-packing in the last five years because there has been sudden demand for our cheeses in Tokyo, New York, Buenos Aires. These are cheeses that had been sold no more than 30 kilometers' distance from here, and now there's sudden demand all over the world." Fiori sees the global sanitation standard of vacuum-packaging as self-defeating. "They think it will stop bacteria from growing. It doesn't. Many bacteria do not need oxygen, so the bacteria live and change the cheese." He analogizes, "You might want to wash a cat, but if you put it in the washing machine, you kill it."
He describes the findings of a national study that was presented last year at a milk convention in Cremona. Results revealed that the five most popular cheeses in Italy were surprisingly compatible with American tastes, despite American assumptions about the "sophisticated" Italian palate. They were: Parmigiano-Reggiano ("because it goes so well on pasta"), pecorino romano ("good, but less expensive than parmesan"), mozzarella ("for those on the low-fat bandwagon"), gorgonzola ("a thousand years of history"), and then one more.
He pauses for dramatic suspense.
"Philadelphia!" he finally anguishes, referring to the cream cheese manufactured and distributed by Kraft Foods. With the passion of a Carthaginian refusing to surrender Sicily to Rome, he quivers as he describes a television commercial hawking the invading cheese. In the ad, an old man is offering a small boy a selection of traditional Italian formaggi. The boy shuns them for the most appealing looking one of the lot: Philadelphia cream cheese. Fiori believes Italians are being brainwashed to turn on their own heritage.
The bane of Carlo Fiori's profession, Kraft Foods, was also slated to state its case, to an auditorium packed with European cheese critics. What wicked fun to watch the pert, smart Jane Leland apologize for the mundane quality put out by her company, a subsidiary of tobacco conglomerate Philip Morris and the inventor of aerosol cheese.
As sheepish as a wheel of pecorino, Ms. Leland began her lecture by confessing her meager qualifications as an American speaking in a country that defined cheesemaking centuries ago. For this reason, she announced she would limit her material to how American cheese differs from Italian, and why.
The illustration on the overhead projector said it all: a Star Wars-meets-Safeway computer graphic depicting a view from space of Earth, eclipsed by a constellation of perhaps 40 oversized processed-food logos. True enough, nowhere on the planet can you escape "mega-brands" (defined by Leland as reaping over a billion dollars a year in sales) like Post, Oscar Meyer, and Maxwell House. She held up the ubiquitous shimmering green cylinder that Americans know as parmesan cheese. "This is really a product that was driven by consumer demand for convenience, and also by technology. I know it's comfortable in Italy to buy your cheese and grate it all by yourself. But Americans really want to shake it out already grated, and want to shake it out of the can." She shook the container over an imaginary plate of spaghetti. "We sell about ten times as much of this dry grated variety as the full-moisture kind you would grate yourself." She failed to mention, however, that Kraft spends millions of dollars to advertise the pre-grated parmesan and virtually nothing on the full-moisture.
Ms. Leland detailed how the parmesan product was also driven by Kraft's cost-cutting "Proprietary Ripening Technology." Normal American parmesan requires a ripening time of 12 months. By reducing the time to a fraction of that, Kraft's secret "recipe" saves the company millions in storing cheese that would otherwise take up warehouse space waiting to ripen the slow, natural way.
The bulk of Ms. Leland's presentation covered the history of Kraft Foods, since the days of James L. Kraft's patent on processed cheese in 1915. She spoke of an unending quest to please the consumer. Before cheese was processed, according to Kraft lore, the consumer complained. There was a rind, there was often waste at the retail stage, it dried out, it got moldy, and there was no consistency in flavor and texture. So when Kraft invented processed cheese, consumers rejoiced. And processed cheese begat processed cheese food, which begat processed cheese spread, each one containing proportionally less and less actual cheese. Today, Kraft holds 40 percent of the North American cheese market, half of which is processed cheese.
Ms. Leland summarized succinctly: "A company like Kraft wants to produce the most cheese and serve the most number of consumers and make the most money that they can. It's not really driven by quality. That's not to say that our cheeses are poor quality, I don't mean that. But it's really not driven by quality, like I think it is here. There's the opportunity that our market may evolve along the production of more sophisticated tastes again. We'll see what happens."
But wait a minute, I thought. Didn't she know that Kraft is the most powerful member of the U.S. National Cheese Institute, which is working on a proposal to require pasteurization "or an equivalent process" for all cheeses sold in the United States? Didn't she realize that "sophisticated" cheesemaking cannot take place when raw milk is prohibited or discouraged, and when the main goals are volume and sales? Despite the pedagogical trappings and Leland's Ph.D. in chemistry, it was as plain as a dollar bill that we were watching the Kraft dog-and-pony show.
In the break that followed, participants were able to sample the Kraft line of processed cheese, cheese food, and cheese spreads. Whereas the usual recess refreshments at Cheeseart 2000 had been platters of Italian delectables such as stuffed eggplant, roasted peppers, or baba au rhums, this time hundreds of orange clay-like cubes on crackers and several cans of Cheez Whiz were offered. Curious sniffing, followed by hesitant nibbles, provoked responses ranging from the outraged ("This isn't cheese!") to the bemused ("hmmm.... Tastes like mayonnaise").
I passed on the Cheez Whiz, and instead struck up conversation with Danish food historian Rie Boberg. The statuesque Scandinavian informed me that, in Denmark, as in the United States, efforts to outlaw raw-milk cheeses are in full throttle. She recounted how in the 1950s, Denmark's goal was to become the world's cheesemaker. The nation succeeded, and is now one of the most industrialized food processing countries in the European Union. Boberg, who has been producing olive oil in Tuscany for the past 20 years, frowned, "When I go back to Denmark, I can't believe how the people are living! There is no taste in the cheese you buy in the supermarket. Even the eggs are pasteurized-they come in a box!"
It quickly became evident that pasteurization at the policymaking level in Europe had taken the tired, nationalistic form of a North-versus-South issue. Rather than recognize how standardization would rob the continent of the opportunity to celebrate regional differences, governments had turned on each other and formed two stubborn camps. England, Germany, and Denmark were viewing raw milk as a threat to sanitation, while Spain, France, and Greece saw pasteurization as a violation of heritage. For example, I'd heard Italians blame Scandinavia for the recent mandate to tile prosciutto-curing caves. As long as the Codex Alimentarius, the World Trade Organization's de facto regulatory commission, is charged with imposing a single standard, North and South will remain stalemated. The deadlock is so intractable that not even pressure from the herculean National Cheese Institute to require pasteurization has yet had much impact.
The National Cheese Institute was formed in the early part of the last century to provide American consumers with truthful product information. Now, its members, who produce approximately 80 percent of all cheese in the United States, operate under the industrial imperative. That means ocean barge quantities of milk shipped in from several large dairies to stand in holding tanks for days at a time, mechanized production of immense inventory, global transport, and the goal of relentless expansion. At this mammoth scale, pasteurization is not only routine but is absolutely necessary to ensure safety.
Fresh raw-milk cheeses, straight out of the vat, have been illegal in the United States since World War II. A 60-day aging period is required, allowing sufficient time for pathogens to die off. But last year, research conducted by the U.S. Food and Drug Administration (FDA) showed that pathogens inserted into raw-milk cheeses survived past the 60-day period. As a result, the FDA is considering the removal of all raw-milk cheeses from the market.
American farmstead producers question the validity of the research. No farmer deliberately inserts pathogens into the milk as is done in these tests, and raw-milk cheesemakers say such testing is out of touch with reality. They believe that their style of cheesemaking is equally safe, and perhaps safer, than industrial production, because their smaller size enables them to oversee individual animals, monitor the milking, and assure that there is little delay between milking and cheesemaking (the period when pathogens are most likely be introduced), as well as to maintain scrupulous sanitation. Raw-milk cheddar has been made in Tillamook County, Oregon, for 91 years without incident. At the industrial scale, where robots and conveyor belts do most of the labor, tainted milk can go undetected far more easily.
The American Cheese Society (ACS), a small organization of fewer than 500 members, 112 of whom are farmstead producers, believes that forced pasteurization would erase an American heritage that pre-dates Kraft. The ACS's Debra Dickerson explains, "Governmental regulations, for the most part, don't lend themselves to exceptions. They lend themselves to the majority, and when you're dealing with the majority of cheeses produced in this country, pasteurization is a great thing. The goal of the FDA and the USDA [the U.S. Department of Agriculture] is to eliminate food borne illness. And no one would argue with that. But the issue is that you can regulate to mediocrity."
Despite the imbroglio over proper cheese production, precious few people, including policymakers, have a clue as to how cheese is actually made, or even what pasteurization is. Those of us who feed at the trough of an industrial distribution system, distant from, and ignorant of, sources of nourishment, were able to benefit from Cheeseart's excursions to farms. One such excursion was to watch caciocavallo, the regional cheese of Ragusa, being made.
Salvatore and Masari Di Pasquale own a humble, yet state-of-the-art, masseria, one of many farmhouses which populate the Ragusan landscape. Salvatore Di Pasquale looks as if he has just stepped out of one of Van Gogh's early canvases, as he displays the couple's 40 modicane-a red, indigenous breed of cow. Caciocavallo, like all raw-milk cheeses, is a microbial reflection of locale, so the Di Pasquale caciocavallo differs from that produced in a terroir 10 kilometers away, simply because the same breed of cow grazes on a slightly different variety of grass. Flavor nuance is inextricably linked to biodiversity.
Over the din of bawling cattle, Salvatore explained how, every morning, he pours about 13 kilos of raw milk, straight from the cow, into the steccu, or large copper cauldron. A pile of wood beneath it is torched to heat the milk. Side by side with the wood stove is a high-tech, high-BTU burner, a juxtaposition reflecting the transition to recent state hygiene requirements.
The Di Pasquales buy their rennet from a local shepherd. The shepherd slaughters lambs in the spring, and in the tradition of wasting no part of the animal, collects the stomach enzymes to sell to caciocavallo makers. When the rennet is added to the heated milk, the enzymatic action coagulates it so that a sweet, watery whey rises above the tofu-like curd. "Cheese," as defined by the Appellation d'Origine Contrôlée, is curd that has been separated from milk through the rennet process. In the United States, most rennet originates in laboratory petri dishes.
Salvatore drains the curd overnight, shapes it into a rectangular brick, and places it in a bath that resembles a Japanese furo. The salt in the brine hardens the surface of the cheese into a rind. After a month, it is lifted out of the bath and hung by a rope-the caciocavallo trademark-in order to age with maximum ventilation. With each month of aging that passes, the living bacteria in the raw, unpasteurized milk increase sharpness. Most people prefer the nutty semi-stagionato, aged for four months, and the harder, more pungent stagionato of 8-12 months is called "the peasant's parmesan" because of how well it grates over pasta.
According to Salvatore, the majority of caciocavallo producers have folded, for failure to comply with new standards codified in anticipation of expanding global markets. He spent 30 million lire, or about $12,000, to upgrade his masseria to the tiled and painted facility required by the state. That also included installation of a fully automated water-disinfecting cistern, which dwarfs the ancient stone well on the side of the building.
I asked Salvatore what the brining room had looked like before the renovation to meet code. He shrugged noncommittally, "No tile." I pushed the translator for more detail. "What do you mean? What else? Please be more specific." Salvatore brushed a hand over his mouth, again mumbling, "No cement tub."
"Well, before the cement, what did you soak the cheese in?" I asked, expecting him to describe a well-worn brining barrel, or some equally romantic, rustic relic. He lifted his chin, visibly gathering the resolve to come clean, and straight away blurted: "Asbestos."
Regulation does have its place, evidently. Preserving authentic traditional methods is one thing. Preserving outdated industrial hazards, such as asbestos brining tubs, however, is quite another.
One of the other masserie that we visited-a veritable microbe mecca-was surely destined for closure. The crumbling walls were not tiled-though the kitchen was clean and tidy-and the brining room doubled as a storage room for all manner of decaying bric-a-brac: old bottles, candelabras, picture frames, bridles. The clean-freak's final insult was a barrel made of rotting wood, containing caciocavalli weighed down in brine by dirt-specked limestone boulders.
But Daphne Zepos, a professional cheese consultant who was present at both farm tours, commented, "Of the two farms we saw, one was more modern and the other was more traditional. You saw a difference in cleanliness, but in reality, there wasn't much. The high salt content in the brine repels flies. If you noticed, the instruments that were used in both farms were equally clean, they were equally sanitized." She continued, "These cheeses have been the sustenance for the Sicilian diet for thousands of years without anybody getting sick. And now it's very traumatic to the continuity of this history to suddenly impose these industrial regulations."
In the months that have followed Cheeseart 2000, a groundswell of opposition to forced pasteurization continues to gain momentum. The American Cheese Society, with the Oldways Preservation and Exchange Trust, joined in the International Coalition to Preserve the Right to Choose Your Cheese. The European Raw Milk Alliance, which includes such weighty organizations as the Consorzio Parmigiano-Reggiano, boasts membership representation from every EU country. And at a press conference last fall, Slow Food announced its "Manifesto in the Defence of Raw-Milk Cheese." Present in the audience was Ana Soeiro, Portugal's Janet Reno for Product Quality with the Ministry of Agriculture.
Ms. Soeiro stood up and condemned forced pasteurization as nothing short of cultural assassination in her country, where all cheese has always been made with raw milk. The idea of a single international standard in our age of diversity, she suggested, is brutishly naive.
Through the very channels of communication that have sought to structure a homogenized world economy, symphonies of ideas pass in perpetual exchange, synthesizing with each other, reinventing themselves, and always seeking expression. As metastasized as are the Philip Morrises of the world, a planetary citizenry stretching from Africa to Europe to America is determined to protect dairy heritage.
E. Koohan Paik is a writer, farmer, and filmmaker who divides her time between Hawaii, San Francisco, and Italy. In Kauai, her family raises construction-grade bamboo on a solar-powered farm. In San Francisco, she directs a program that connects inner-city schoolchildren with farms and food artisans. In addition, she is working on a book about the sensory pleasures of the agricultural economy in Sicily.


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Check your iPhone settings
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- Check for any blocked phone numbers. Go to Settings > Phone > Call Blocking & Identification.
- See if Call Forwarding is turned on. Go to Settings > Phone > Call Forwarding and make sure it's off.
Update your software
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Remove and reinsert your SIM card
If your iPhone has a SIM card, remove the SIM card, then reinsert it.
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Get more help
If you still can't make or receive calls, restore your iPhone as new. If restoring doesn't fix the issue, contact Apple Support, then follow the steps to complete your request.

subset: commoncrawl


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riggies needed a new logo design and created a contest on 99designs.
A winner was selected from 31 designs submitted by 19 freelance designers.
please help create a logo that represent different cities in the world with video option
Desired Color Scheme:
orange, or red or green
Accepted File Formats:
jpec or gif
Tubecities.com is a website where anyone can upload videos of their own within the city they live around the world.
Find out how a design contest works or learn more about our logo design services.


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Luck Studs
Ultimate lucky charm, the four-leafed clover represents balance and harmony.
read the full description using the tabs below
Ultimate lucky charm, the four-leafed clover represents balance and harmony.
- 18K Gold
- Full-cut FG VS1-VS2 White Diamonds, total weight: 0.18-carats
- Weight: 1.84 gr.
- Screw Fastening
- Made in France
- Our atelier is a certified member of the Responsible Jewellery Council
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What does the "ships by" date mean?
This is the date we guarantee your item will ship by once ordered. The date anticipates 2-3 days for in-stock items and the amount of time it will take to prepare and ship any out-of-stock items. Once you receive confirmation that your purchase has shipped, you will receive your package the next day (if there are no delays from our carrier).
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You will be charged at the time of the order. Please note that we require the payment to be processed before the jewelry piece can be made to order or/and shipped.
What is your return policy?
We accept returns for a full refund within 14 days of reception. If you would like to return your order, please follow the next steps: Email concierge@nouvelheritage to let them know you are returning your order Use the FedEx pre-paid label sent with your shipment to ship your return.
How should I take care of my jewelry?
Here are a few tips to keep your jewelry in good condition over time:
- Avoid prolonged exposure to chlorinated or salt water or too high temperatures
- Avoid putting your jewelry in contact with chemicals and detergents
- Store your jewelry in a jewelry box and try to minimize contact with other jewelry to avoid scratches or impacts
- Avoid wearing your jewelry while exercising


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broad bean bruschetta
- 8 slices sourdough bread
- extra virgin olive oil, for brushing
- 1 clove garlic, halved
- 200g feta, crumbled
- 1.2kg broad beans, shelled, blanched and peeled+
- lemon wedges, to serve
- 1 cup flat-leaf parsley leaves, finely chopped
- 1 tablespoon finely grated lemon rind
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- To make the gremolata, place the parsley, lemon rind, oil, salt and pepper in a bowl and mix to combine. Set aside.
- Preheat a char-grill pan over high heat. Brush the sourdough slices with oil. Grill the sourdough until lightly charred. Rub one side of each slice of bread with the cut clove of garlic. Spread each slice with feta, top with the beans and spoon over the gremolata. Serve the bruschetta with lemon wedges. Serves 4.
+ Depending on the age of your broad beans, you'll most likely need to shell the beans from their pods, and blanch them in salted boiling water for no more than 1 minute. Peel the grey skins to reveal the bright green beans, then refresh them under cold running water to halt the cooking process and retain their brilliant colour.
Tip: Broad beans are in season in spring. When they're unavailable fresh, you can buy them frozen at most supermarkets. Thaw the beans and use them as directed in the recipe.
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Amix IsoGel Recovery - 70ml
Fast and free delivery from €200
Recommended: combine it with...
Amix Caffeine and Taurine - 90 capsules
Muscular Regenerative Booster Cream - 200ml
Characteristics Amix IsoGel Recovery - 70ml
L-Glutamine: Is the most abundant amino acid in the muscles. Without supplying the sufficient quantities of this amino acid is not the regeneration and muscle growth possible
BCAA: Amino acids with branched chain increase the protein synthesis in muscles (reduce its decomposition). It includes L-Leucin, L-Isoleucine, L-Valine
L-Citruline: Helps to wash away lactic acid from muscle. It recovers the sources of immediate energy(ATP), thereby delays and eliminates sign of fatique.
L-Arginine: Has got the ability to regulate blood flow in the body. Improves transfer of oxygen
to muscles, speeds up regeneration.
Beta Alanine (CarnoSyn®): Supports the creation of carnosine in muscles, which takes part in the regeneration of the whole organism. It helps insomnia and improves the sleep quality.
Complex of minerals: Is a special mineral premix, which ensures the supply of important substances into the bloodstream. Helps to eliminate of potential myospasm.
Iso-GelTM Recovery:
· Accelerates regeneration after a long physical exercise
· Prevents muscle fatigue and muscle tissue damage
· Supports the downwash of lactic acid
· Helps to prevent myospasm
Ingredients per 70 ml (lemon-lime):
Pure deionized water, Maltodextrine, Fructose, Vitargo®, stabilizers: sodium carboxymethylcelulose and xanthan gum, magnesium citrate (75 mg of Magnesium), L-Glutamine 500 mg, Tri-Potassium Citrate (150 mg of Potassium), L-Arginine base 250 mg, L-Leucine 250 mg, L-Isoleucin 125 mg, L-Valin 125 mg, N,N-Dimethylglycine HCL 100 mg, acidifying agent: citric acid, malic acid, aroma, preserving agents: potassium sorbate and sodium benzoate, sodium chloride (Sodium 75 mg), L-Citruline base 50 mg, Beta-Alanine (CarnoSyn®) 50 mg, sweeteners: sucralose, acesulfame-K, dye: tartrazine
Recommended dosage:
For regeneration support, take 1 Iso-GelTM Recovery during or after activity.
Nutritional information per 100ml:
Energy 214,5 kcal/ 911 kJ, Proteins 1,5 g, Carbohydrates 51 g, Fat < 0,5 g
Nutrition Facts:
Store at a temperature not exceeding 25ºC in cool dry place away from sunlight. Do not use this product if you are pregnant or nursing. The product is not designed for children. Keep away from children. Do not exceed recommended daily dosage! Azorubine, sunset yellow and tartrazine may adversely affect the activity and attention in children. After opening consume within 24 hours.
Main characteristics
Comparative Amix IsoGel Recovery - 70ml
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Shipping Amix IsoGel Recovery - 70ml
- Delivery feeFree delivery on orders over €200
- Estimated deliveryDelivery 1 working day
- stock informationOnly 3 units left!Stock information is continuously updated unless we have a problem with our system.
- Delivered at
The orders placed before 13:30 from Monday to Friday will be shipped on the same day. Orders placed by bank transfer will be carried out upon receipt of the full amount.
At fitnessdigital we seek complete satisfaction for our clients and we know that delivery charges are an inconvenience and therefore fitnessdigital offers free delivery for orders over €200. On orders up to €100 delivery costs are €9.99 and between €100 and €200 the delivery costs are €6.99. The shopping basket automatically updates the delivery costs. At fitnessdigital we also take great care over the delivery and always do everything possible to ensure that the delivery times are respected. For this reason we work with transport leaders such as TNT, DHL, DACHSER, DPD or UPS.
- Please note that if you order more than one product, you might receive them on different days and/or with different transport companies; in this case too we do our very best to respect delivery time of all the products ordered.
- The transport carriers will only deliver to the ground floor entrance of the building or property. Delivery does not include taking the merchandise up to a first floor nor does it include installment.
Not at home for the delivery? If an attempt at delivery is made and there is no one at home, the transport agency will leave you a note instructing you to contact them so that you can confirm a new delivery date. When the transport company delivers the goods, please check the following:
- That the number of packages coincides with the number indicated on the delivery note. If the number of packages does not coincide, please note this on the delivery note before signing for the delivery.
- The packaging does not show any signs of being misshapen or damaged. If you have any doubts, make a note on the delivery note about the appearance of the packages and get in touch with us.
- Amix Advanced Nutrition
Warranty information
fitnessdigital is an official distributor, we can therefore
- The product is new
- The product comes in its original packaging
- Raw materials used by Amix are of first quality and Doping Free
Payment methods Amix IsoGel Recovery - 70ml
Cash On DeliveryNo surcharge
You will receive the order at the registered address and the payment is made on delivery in cash. The cash on delivery option is only available for orders of 150 € or more.
Credit cardNo surcharge
Pay securely with the following credit cards: VISA, VISA Electron, 4B, or Mastercard
or with an authenticated credit card (Verified by Visa / Mastercard SecureCode).
If you have a credit card that allows you to purchase in internet, and you have a code or password that allows you to pay on-line, this is a good and comfortbale way to pay for you. Payment on-line means that your order will be paid for right after checkout, and is therefore very fast. fitnessdigital.pl is 100% secure. We guarantee the safety of your credit card information. All credit card information is handled with the utmost security and will never be released to any other organisation under any circumstance.
PayPalNo surcharge
Your order will be sent upon receipt of the PayPal confirmation of payment of the full amount. What is PayPal?
fitnessdigital could sometimes ask a customer to use a certain payment methods ( for instance if the information given to us is not complete or seems to include false information). This could be the case when we are not able to properly identify who the customer is. We could sometimes ask for specially added documents as well, in order to prove payment
Delivery costs, delivery time and terms and conditions for free delivery are the same for all payment methods
Cash On Delivery payments can be made in the local currency (€).
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text:
Template:Tiger Scout/req
From MeritBadgeDotOrg
Revision as of 11:51, November 5, 2008 by Scouterdennis (Talk | contribs)
Mobile Menus: Cub Scouts - Scouts BSA - Venturing - Sea Scouts
To receive the Tiger Cub rank, the Tiger Cub must complete all 15 parts of the following five achievements with you, his adult partner. You will approve each part after your boy does his best to finish it and sign where it says "Akela's OK."
Remember that there are no performance requirements for a boy. Simply participating and doing one's best in the activity constitutes completion.
Making My Family Special
- 1F. Family Activity
- Think of one chore you can do with your adult partner. Complete it together.
- Character Connections - Responsibility
- Know: Think about the job that you completed. What was the hardest part of doing the job? How well was the job done? What does it mean to be responsible?
- Commit: Why is being responsible important? Are there jobs you can do by yourself? List other ways that you can be responsible.
- Practice: Do requirement 1F.
- 1D. Den Activity
- Make a family scrapbook.
- 1G. Go See It!
- Go to a library, historical society, museum, old farm, or historical building or visit an older person in your community. Discover how family life was the same and how it was different many years ago.
Where I Live
- 2F. Family Activity
- Look at a map of your community with your adult partner.
- 2D. Den Activity
- Practice the Pledge of Allegiance with your den, and participate in a den or pack flag ceremony.
- I pledge allegiance to the flag of the United States of America and to the Republic for which it stands, one nation under God, indivisible, with liberty and justice for all.
- Character Connections - Citizenship
- Know: What does it mean to be a good citizen? Why do you think we say the Pledge of Allegiance?
- Commit: Is it easy to be a good citizen? Why is it important to show respect to the flag even if others around you might not?
- Practice: Do requirement 2D.
- Practice the Pledge of Allegiance with your den, and participate in a den or pack flag ceremony.
- 2G. Go See It!
- Visit a police station or a fire station. Ask someone who works there how he or she helps people in your community.
Keeping Myself Healthy and Safe
- 3F. Family Activity
- a. With your family, plan a fire drill and then practice it in your home.
- b. With your adult partner, plan what to do if you became lost or separated from your family in a strange place.
- 3D. Den Activity
- Make a Food Guide Pyramid.
- Character Connections - Health and Fitness
- Know: With a family adult, have a healthy snack.
- Commit: When is it difficult to eat healthy food?
- Practice: What foods are best for your health and growth?
- 3G. Go See It!
- Learn the rules of a game or sport. Then, go watch an amateur or professional game or sporting event.
How I Tell It
- 4F. Family Activity
- At a family meal, have each family member take turns telling the others one thing that happened to him or her that day. Remember to practice being a good listener while you wait for your turn to talk.
- Character Connections - Respect
- Know: When talking with other family members, how do you show courtesy and respect? How do you listen respectfully? How can you interrupt people and still be respectful?
- Commit: How does it feel when people listen to you with respect? List three things to remember that will help you talk respectfully with others.
- Practice: Join in a family conversation. After the conversation, discuss how you and the others showed respect?
- 4D. Den Activity
- Play "Tell It Like It Isn't"
- 4G. Go See It!
- Visit a television station, radio station, or newspaper office. Find out how people there communicate with others.
Let's Go Outdoors
- 5F. Family Activity
- Go outside and watch the weather.
- Character Connections - Faith
- Know: Discuss things about the weather that you know to be true, but you cannot see at the moment, such as is the sun still there although you only see clouds? Is the moon there, even though it is day? Can you see wind? Do you know that the rain will eventually stop? Do you have faith in other things you can't see?
- Commit: What makes it difficult to believe in things you cannot see? What helps you to develop faith?
- Practice: Do requirement 5F.
- 5D. Den Activity
- With a crayon or colored pencil and a piece of paper, make a leaf rubbing.
- 5G. Go See It!
- Take a hike with your den.
Please report any issues with this page.


text:
Notre Dame linebacker Manti Te'o's tragic past is well-known to college football fans. In Sept. 2012, goes the story, his beloved grandmother and girlfriend died within hours of one another. But the star football player — the clean-cut, devoutly religious, school-first symbol of the team — persevered and inspired on the way to the national championship.
Except, according to an investigative report by Deadspin, that girlfriend never died of leukemia. She never even existed.
In a stunning report, Deadspin details how Te'o's alleged girlfriend, Lennay Kekua, is nothing more than a online fabrication built by Ronaiah Tuiasosopo, a friend of Te'o, and perpetuated by Te'o and his family. (If Ronaiah's last name sounds familiar, it's because Tuiasosopo is the 22-year-old cousin of former Oakland Raiders quarterback Marques Tuiasosopo.)
Maybe it started out as a joke between friends, but the fake girlfriend quickly became a cornerstone of Te'o's legend, told countless times on TV broadcasts and in print features.
Te'o alleged he met Kekua at Stanford University after a game between the two football teams; Stanford has no record of a student with that name attending the school. There are also no records of the near-fatal car accident Te'o claimed she endured or any stories written about her birth. Her photo commonly used on TV broadcasts? Taken from an unwitting Facebook user, says Deadspin.
Notre Dame issued this statement on its Facebook page shortly after Deadspin's report was published:
On Dec. 26, Notre Dame coaches were informed by Manti Te'o and his parents that Manti had been the victim of what appears to be a hoax in which someone using the fictitious name Lennay Kekua apparently ingratiated herself with Manti and then conspired with others to lead him to believe she had tragically died of leukemia. The University immediately initiated an investigation to assist Manti and his family in discovering the motive for and nature of this hoax. While the proper authorities will continue to investigate this troubling matter, this appears to be, at a minimum, a sad and very cruel deception to entertain its perpetrators.
Dennis Brown
University Spokesman | Assistant Vice President
Te'o too has issued a statement, saying he is devastated to learn he was duped into believing his girlfriend — with whom he communicated frequently via phone and online — had died.


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'Tis the season to give, Christmas time, when we all open our hearts. If you are looking for a way to keep your donations in Henry County and help our children (our future) at the same time, the Henry County CARE Team has a program called Love-A-Child Mentoring that matches children in need of mentoring with adult volunteer mentors. The program helps children grades K-12 in both Henry County Schools and Eminence Independent Schools. The mentoring is done at the child's school during school hours and the children are referred by their teachers and counselors at the schools.
If you currently subscribe or have subscribed in the past to the Henry County Local, then simply find your account number on your mailing label and enter it below.
Click the question mark below to see where your account ID appears on your mailing label.
|ZIP Code:


text:
USERS(1) NetBSD General Commands Manual USERS(1) NAME users -- list current users SYNOPSIS users DESCRIPTION users lists the login names of the users currently on the system, in sorted order, space separated, on a single line. FILES /var/run/utmp SEE ALSO finger(1), last(1), who(1), utmp(5) HISTORY The users command appeared in 3.0BSD. NetBSD 8.1 June 6, 1993 NetBSD 8.1
You can also request any man page by name and (optionally) by section:


text:
News & Events
SyberJet Aircraft Announces The First Class Of Utah Aerospace Pathways GraduatesRead More
SyberJet Aircraft Ramps Up Wiring Shop To Support Sybervision SJ30i Cockpit CertificationRead More
Design Focus with Rich Reisberg & Doug GoreEvent Details
The fastest light jets
SyberJet Aircraft is a U.S. based manufacturer of the world's fastest and longest range light business jet—the SJ30. The SJ30 has a high speed cruise of Mach 0.83 (486 ktas), a range of 2,500 nm, and a sea level cabin to 41,000 ft. Using a highly swept wing for high, fuel-sipping cruise speeds and leading edge slats and flaps for low approach speeds, the SJ30 is a perfect match of aerodynamics and the Williams FJ44-2A engine. The SJ30 provides our customers with more accessibility to worldwide destinations at an unsurpassed value.
SyberJet Aircraft has offices in San Antonio, Texas at the San Antonio International Airport (KSAT) and in Cedar City, Utah at the Cedar City Municipal Airport (KCDC).
SyberJet aircraft develops, certifies, and manufactures aircraft with unparalleled performance through the relentless pursuit of excellence in innovation and design.


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Cake Wreckin' Under-Achievers, Unite!
You know how it is for some of these grocery-store bakery decorators: some days they're just not reaching their full cake-wrecking potential. On those days they give their airbrush, questionable design choices, and horrific color palettes a rest, and instead produce a simpler, quieter kind of wreck. A wreck that says, with world-weary disdain, "Hey, I make $7 an hour. Deal with it."
I guess the cracked icing counts as decoration.
While I'm sure Tim appreciated the baby-pink roses for his big 4-0, I get the feeling that someone really enjoyed skewering the cake with those candles, dartboard style.
This cake is Cake Wrecks approved! Way to knock yourselves out, there, decorators!
(They get bonus points for the random capitalization.)
Thanks to Lindsey W., Jessica B., and Phoebe H. for the submissions.


text: Choose all kinds of desktop wallpapers and bring your desktop to life. Find your favorite pictures of fantasy, summer,girls, car makes, air fighters, nature scenes and much more! There are thousands of cool works of art waiting for you. With our desktop wallpapers you can change the desktop mode with just one click. It is absolutely FREE and gorgeous.


text:
Teacher resources and professional development across the curriculum
Teacher professional development and classroom resources across the curriculum
Ishmael Reed
Reed was born in Tennessee in 1938, but he grew up in a working-class family in Buffalo, New York. He began his literary career while he was still a college student, writing for The Empire Star Weekly, an African American newspaper in Buffalo. At the same time, Reed co-hosted a local radio program, which was cancelled after he aired an interview he'd done with Malcolm X. In 1962, Reed moved to New York City and, in 1965, co-founded the legendary underground newspaper East Village Other. In addition, Reed -- along with other intellectuals and writers like Lorenzo Thomas, David Henderson, and Calvin Hernton -- became active in the Umbra writers' workshop. These thinkers ultimately established the Black Arts movement, a cultural counterpart to the Black Power movement.
Reed's involvement in the Black Arts movement has been matched by his advocacy of multi-ethnic and non-mainstream literature. Through his writing and publishing, and through organizations like the Before Columbus Foundation (which Reed co-founded in 1976 and which, in 1980, began sponsoring the American Book Award), Reed has doggedly fought for literary innovation; that fight is, in many ways, at the heart of his work. As scholar Robert Elliot Fox explains: "[Reed] is engaged in a project of emancipating an artistic heritage from predictable or predetermined forms and norms imposed by those who fail to fully comprehend the depth and complexity of that heritage, including its folkish inventiveness, hilarious undercurrents, and seasoned extravagances."
Reed's own writing tends to press toward innovation as well. His novels, poetry, and essays are widely recognized for their controversial satirizing of racism and political repression. Reed has often been called "a modern day Mark Twain" a compliment that speaks to Reed's unusual position as an icon of iconoclasm in the world of letters.
Reed's work often addresses the concept of a contradictory cultural position; for example, in "Dualism," Reed's speaker describes himself as both inside and outside of history. Frequently, his work focuses on the ambivalence of such characters who are inside and outside their community; for example, in the poem "Judas," Reed's speaker questions Jesus about his relationship with the canny but cretinous Judas: "Funny about best friends / huh, Lord." Reed often seems to have a sort of wistful appreciation for cunning men, like Judas and Railroad Bill, who can be both inside and outside at the same time.
Reed's nine novels include The Terrible Twos, Mumbo Jumbo, The Freelance Pallbearers, and The Last Days of Louisiana Red. Among Reed's other literary accomplishments are four books of poetry, two collections of essays, and numerous reviews and critical articles. He also has edited two major anthologies.
Works by the Author
© Annenberg Foundation 2017. All rights reserved. Legal Policy


text:
Custom Order - Samantha P.
or make 4 interest-free payments of $17.25 fortnightly with More info
Custom Order for Samantha.
Sterling Silver - 2 bars & 1 disc.
Sterling Silver chain.
Please leave full details at checkout. Thanks.
Order processing + Shipping times:
- When you will receive your order is made up of 2 parts: Order processing time & Shipping time.
- Order processing time is currently 2-4 business days. During busy seasons (for example, Mother's Day, Xmas etc), order processing times can go up to 10 business days (so please order early!).
- You have an option to Rush your Order for an additional $15 at checkout. Purchasing this means your order will go out within 24 hours from date and time of purchase.
- Shipping time depends on your choice of postage which are presented to you at checkout.
- We ship worldwide!
Shipping Rates:
- Australia
Free Registered Shipping (with Tracking & SoD)
$5 Express Shipping (with Tracking)
- USA, Canada, UK, parts of Asia
$10 Flat rate Shipping (with Tracking)
Refunds / Exchanges:
- All personalised orders are final.
- Please ensure that you input the correct text details with your order.
- Any changes to your order can be made within 24 hours after ordering.
- Any questions or concerns, please send us an email to firstname.lastname@example.com
All our personalised jewellery will come in our signature white box with gold logo. As part of our responsilibity to be more environmentally aware, we minimise unnecessary packaging.
However, it would be our pleasure to provide individual gift boxes upon request. Please leave us a note at checkout.
Please note that we do not offer gift wrapping at this stage.


text:
Dimple Creation
Dimple creation Surgery (Dimpleplasty)
- > Do you want to add more cuteness to your face?
- > Do you want to have more beautiful smile?
- > Want to smile like celebrities?
Since ancient times, people with dimples are praised. Dimples are considered as a sign of good luck and prosperity in some cultures. Some cultures consider it as a gift and sign of cuteness. Overall, it is a natural gift admired by all. With the popularity of cosmetic surgery and celebrities with dimples, dimple creation surgery has become a trend of this century. There is a huge demand for dimple creation surgery these days, as celebrities are going for it in huge number.
Dimples occur naturally due to a defect in the muscle of the cheek. It is a blessing in disguise.
Dimple Creation Procedure
Dimple creation surgery or simply ''Dimpleplasty'', is a day care, painless procedure. It is usually done under local anesthesia. The surgery is performed by making a small painless incision in the inside of cheek. A tiny piece of cheek muscle is removed. An absorbable "fixation suture" is then used to catch the underside of the cheek skin and secure it to the deeper soft tissue of the cheek. The inside of the cheek is then closed with one or two absorbable stitches, which dissolve in few days. There is no incision or scar on the outside skin. The Dimple Creation surgery takes around 30 minutes.
At first, there is a dimple present even without smiling, but after several days, or sometimes a few weeks, the dimple is only present while smiling or moving the face. The scarring between the inner skin and muscle will cause a permanent dimple even after the suture is absorbed.
Why do you need to fly to india?
India is famous for its hospitality, and now it also offers best medical services of international standards. It has expert doctors and surgeons, who have years of experience and have practiced across the globe. It is comparatively cheap and the quality of treatment is impeccable. Cosmetic Surgery Medical Tourism in India is one of the best options for people around the globe or from Istanbul, Ankara, Izmir. From, past two decades, India has become the top medical tourism centre. People combine their medical trip with a holiday and experience a good time of their life.
This is a right time to book your tickets!
Key factors:
- > Affordable
- > Safe and effective
- > Feel at home atmosphere
- > Highly qualified surgeons and staff
- > Internationally recognized services
- > Can be combined with holiday/business trip
- > Pick up facility for out of town guests
- > Comprehensive, packaged deals
Travelling Plan From Turkey to Mumbai
|Aprox Time (HH-MIN)
|Air-Fare (Aprox.)
|Istanbul Istanbul Atatürk Airport
Mumbai- Chhatrapati Shivaji International Airport.
| 650.295
|Ankara Esenboga International Airport
|Izmir Izmir Adnan Menderes International Airport
Dimple creation surgery is a day care procedure; one can go home just after the surgery recovery. Sutures get absorbed within a week or two. You can resume to your work on that day itself, no hardcore down time is required. Your cosmetic surgeon will guide you for post surgery precautions and will prescribe medication, usually antibiotics. Spicy and hard food is to be avoided for couple of weeks; proper care should be taken while brushing teeth.
Key Benefits
- > Permanent beautiful dimples
- > Boost in self confidence
- > Day care treatment
- > Natural way
- > Instant result
- > Minimal downtime
About Surgeon
Dr. Milan Doshi, India's finest celebrity Cosmetic Surgeon, who has done countless celebrity surgeries, will apply his international experience and ace expertise with extreme care and precaution to make you look beautiful. He believes in one-to-one counseling, to understand your need and what can suit you the best. Dr. Milan Doshi educates each and every individual about the procedure, possibilities, recovery and precautions before the surgery. He believes that patient should have a clear view about the surgery and should feel home at Allure medspa.
About Center
Dr. Milan Doshi's Allure medspa is one of the biggest ISO 2001:2008 Certified Cosmetic Surgery, Cosmetic Skin treatment & Cosmetic Dentistry Centre for Men and Women. To make you feel like home away from home, we have five-star staying facilities to soothe the post procedure discomfort at our Cosmetic Surgery Center.Highly decorated neat and clean rooms with roman blind curtain and LED mood lighting will make you stay enjoyable and pleasing. Our trained and friendly staff is always ready to help you and make you experience as comfortable as possible. We also have a pick up facility for out of town guests.
Dimple Creation SURGERY BEFORE AFTER PHOTOS
Dimple Creation FAQs
Fortunately, significant complications from Rhinoplasty are infrequent. Every year, many people have their noses reshaped, experience no major problems and are delighted with the results. Anyone considering surgery, however, should be aware of both the benefits and the risks. Your surgeon will discuss these with you during your consultation.
Generally, bruising around the eyes and cheeks is most apparent during the first few days following surgery. Most discoloration will disappear within a week. A few days after surgery, you can begin to wear make-up. Minor residual swelling may continue for several weeks, but generally this should not be apparent to others.
Depending on the extent of your Rhinoplasty and your general physical condition, you should be able to return to work within a week to ten days after surgery. Straining, bending and lifting should be avoided during the early post-operative period. Most normal activities, including some exercise, can usually be resumed within three weeks.
The aim of Rhinoplasty is a nose that looks natural, blends harmoniously with your other facial features and enhances your self-image.
Since the healing process is gradual, you should expect to wait to see the final results. You are likely, however, to begin enjoying your new look fairly soon after surgery.
In most cases, the results of Rhinoplasty are permanent, except for possible changes associated with the normal ageing process.
Allure medspa takes special pride in offering our patients excellent levels of post-operative support. Once your nose reshaping surgery is complete, we'll monitor your progress through a series of regular examinations with your surgeon or a member of our nursing staff.
For an estimate on how much a nose job may cost, we recommend that you call Allure medspa on +91 9869041559 for our latest rhinoplasty prices. For specific information based on your individual needs, we will be happy to arrange a consultation. To speak to a rhinoplasty expert in a consultation, or to find out more about nose reshaping rhinoplasty surgery, contact Allure medspa today. Rhinoplasty – Allure medspa has the expertise to reshape your nose.
Dimple Creation TESTIMONIALS
I am Azhar from Dubai; I had a dimple on my left cheek. I was very attractive, but I wanted on both the cheeks. From pinterest I came to know about Allure medspa. I called them regarding pre-surgery, post-surgery accommodation and costing, as it was very important for me. I found the package quite cost effective and I had already done research regarding the treatment. Now, I have dimple on both cheeks, and they looks same.-Azhar Kabil, Istanbul, Turkey
My younger brother have dimple on his cheeks. I always dreamt about having the same, but it is nature's gift. While searching'' celebrities with dimples'' on Google, I saw in ad poster of Allure medspa saying, ''the first person to fall in love with my dimples was me when I saw the mirror''. It really touched me and I called up Allure medspa and Mr. Paresh explained me the possibilities and the procedure. I adjusted my time-table to schedule a trip to India. Surgery hardly took time and there I was standing in the mirror with beautiful dimples. My dream turned true by the hands of Dr. Milan Doshi. I don't know how to express how I am feeling now. Just want to say thank you, thanks a lot.-Gissell Van Buerle, Ankara, Turkey
I am obsessed with dimples and was just waiting to turn 18 so that I can go for Dimple Creation surgery. I had done enough research on celebrities with dimples and surgeries. I chose the best option to look the best, celebrity cosmetic surgeon Dr. Milan Doshi. I travelled India and got done my dimple creation surgery and here I am, cute princess of my dad with cutest dimples. Thank you, doctor uncle.-Hanna Bilal, Izmir, Turkey
To find out more about Dimple Creation Cost or to organize a consultation, contact us today on +91 98690 41559 or Email your queries to us at email@example.com.


text:
1. W Carson, M Rodrigues, I J Wassell, "Characterisation of Demapper EXIT Functions with BEC a priori Information with Applications to BICM-ID," IEEE Transactions on Communications, vol. 59, no. 11, pp. 3080-3089, Nov 2011
2. William R. Carson, "Performance modelling, design and optimisation of bit-interleaved coded modulation with iterative decoding over quasi-static fading channels," PhD thesis, May 2009
3. William Carson, Miguel Rodrigues, Ian Wassell , "Optimal 8PSK mappings for BICM-ID over quasi-static fading channels," IEEE 5th International Symposium on Turbo Codes & Related Topics, Sep 2008
4. W.R. Carson, I. J. Wassell, M.R.D Rodrigues, "Modelling the frame error rate for iterative demapping and decoding techniques over quasi-static fading channels," IEEE Sarnoff 2008, Apr 2008
5. William Carson, "MATLAB - The Language of Technical Computing," Skills Presentation, Nov 2007
6. William R. Carson, Ioannis Chatzigeorgiou, Ian J. Wassell, Miguel R. D. Rodrigues, Rolando Carrasco, "On the Performance of Iterative Demapping and Decoding Techniques over Quasi-Static Fading Channels," 2007 IEEE International Symposium on Personal, Indoor and Mobile Radio Communications (PIMRC'07), Athens, Greece, Sep 2007


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"House of Cards" proved to be Netflix's ace Thursday, making history with nine nominations for the 65th Primetime Emmy Awards -- and redefining the television landscape in the process. Broadcast and cable networks are no longer the only programming games in town.
The company best known for its little red DVD envelopes broke new ground with its slate of original programming with "House of Cards," the reboot of the cult comedy favorite "Arrested Development," and the horror thriller "Hemlock Grove." The three programs received a combined total of 14 Emmy nominations Thursday morning -- and suggested that the TV academy members are binge viewers.
Still, Netflix has a long way to go.
EMMYS 2013: Full coverage | Top nominees | Complete list | Recap
HBO pulled in 108 nods, 27 more than last year, helping to solidify one of the longest-running story lines in TV history. (That being the pay channel's dominance each awards season.) In second place were CBS and NBC, tying with 53 nominations apiece.
The single most lauded program of the day was FX's gothic miniseries, "American Horror Story: Asylum," which goes into the TV awards season with 17 nominations, including for best miniseries, and best actress for Jessica Lange.
That was followed by HBO's "Game of Thrones," which garnered 16 nods -- the most for any drama series.
MORE EMMYS: Nominee reactions | Snubs & surprises | Winners timeline | Emmy hosts
Tying with 15 nominations apiece was HBO's movie "Behind the Candelabra," starring Michael Douglas as the flamboyant Liberace and Matt Damon as his young lover, and NBC's veteran variety series "Saturday Night Live."
That's quite an accomplishment for "SNL," which has been on the air since 1975. Its tendrils of influence extend far beyond its variety series category, as evidenced by Thursday's nominations.
Three of the nominees in the marquee lead actress in a comedy series category are "SNL" alums: Tina Fey for "30 Rock," Amy Poehler for "Parks & Recreation" and Julia Louis-Dreyfus for "Veep." "SNL" alum Jimmy Fallon, who is taking the reins of "The Tonight Show" in February, earned an Emmy nomination for best variety series for "Late Night with Jimmy Fallon." And several performers were nominated for hosting "SNL," including Justin Timberlake and Melissa McCarthy.
WATCH: The Envelope - Emmys Round Table | Comedy
On the comedy series front, NBC's "30 Rock" led the pack with 13 nominations, including best comedy series and best actress and actor nods for Fey and Alec Baldwin. The show -- a critical favorite that was never a ratings blockbuster -- ended its run in the spring.
Showtime, the other major pay channel, picked up 31 nominations, its most ever. It earned 11 for last year's top Emmy winner, "Homeland," including a nomination for best drama series, and lead actor and actress for Damian Lewis and Claire Danes. Also receiving a nomination in the writing category was executive producer/writer Henry Bromell, who died this spring at the age of 65.
WATCH: The Envelope - Emmy Round Table | Drama
"Homeland" is competing against "Game of Thrones," "Breaking Bad," "Downton Abbey," "House of Cards" and "Mad Men" in the best drama series category. In contention for best comedy series alongside "30 Rock" are "The Big Bang Theory," "Girls," "Louie," "Modern Family" and "Veep."
The Emmy Awards will air live on CBS on Sept. 22 with Neil Patrick Harris returning as host.
'Louie,' 'Veep,' 'Girls' nominated for comedy series
'House of Cards,' 'Homeland' nominated for drama series
'Top of the Lake,' 'Behind the Candelabra' earn miniseries/movie nods
Countdown: Emmys 2013
TIMELINE: Emmy winners through the years Creative Arts Emmy winners PHOTOS: Top nominees
TIMELINE: Emmy winners through the years
Creative Arts Emmy winners
PHOTOS: Top nominees


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The city's real estate leaders gathered to celebrate a strong year and positive market trends at the Chicago Real Estate Visionaries Breakfast, hosted by Men's Book Chicago and National Real Estate Investor magazines. Held at Chicago Cut Steakhouse, the event included a panel discussion moderated by David Bodamer, editorial director of National Real Estate Investor magazine, and featuring experts Fran Broude, Gwendolyn Butler, Ray Lewis and Barry Lazarus. Among other topics, the panelists discussed development and sales forecasts, trends, challenges, hot sectors and future outlooks. Photography by Donna Binbeck


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About us
The Programme was set up in 1995 to expand and build on the successes of the Onchocerciasis Control Programme in West Africa (OCP). The goal of the African Programme for Onchocerciasis Control (APOC) is to eliminate onchocerciasis as a disease of public health importance in Africa.
At the heart of APOC's strategy to eliminate onchocerciasis is community-directed treatment with ivermectin (CDTI). This approach relies on active community participation to distribute ivermectin treatment. Communities plan their own distribution systems and make decisions about how and when the ivermectin is distributed. They decide which members of the community will be trained to deliver the treatment, and they also monitor the CDTI process.
At the end of 2012, more than 100.8 million (76.4%) people living in 24 African APOC country members received ivermectin treatment, of the 131 939 719 at-risk population to onchocerciasis in poor rural communities.
APOC's achievements - (at December 2012)
- 100.8 million people receiving regular treatment in APOC countries
- 184 560 endemic communities had implemented treatment activities in 24 countries
- The partnership included 193 552 endemic communities (including those from the former OCP countries that reported treatment data), 31 endemic African countries, 20 donor countries and institutions, 14 international NGDOs and several local NGOs
- Health interventions co-implemented with CDTI: 47 million people were reached with additional health interventions using the APOC network of with partnerships of trained health workers and CDDs
- Training of community-directed distributors: 22 countries reported that a total of 677 699 community-directed distributors (CDDs) were trained and/or retrained, among which 23% were newly selected and trained
- Training of health workers : 83.015 health workers at regional, district and health facility levels were trained or retrained in 2012 in 20 countries in Africa
- 22 countries reported that distribution of ivermectin was carried out by 697 921 community-directed distributors (CDDs)
- More than 1.8 billion ivermectin tablets delivered by communities (cumulative)
- More than 522 million treatments provided by communities: 1997-2012 (cumulative)
- 108 projects running in 16 countries; Intervention in 11 former OCP countries.
- Treatment cost of annual ComDT with ivermectin: US$0.57 per person
- Agreement reached to pre test CDI strategy in curricula of 52 faculties of medicine and nursing schools in Africa
- Results of the updated health impact assessment carried out in 2012 (DGF progress report):
- a reduction of the prevalence of Onchocerciasis infection by 61% (the number of persons infected of 39.9 million drop to 15.7 million
- a reducción of the prevalece of severe itching by 66%
- a reduction of the prevalence of oncho blindness by 50% (Note blindness is not cured, but treatment prevent/reduce ocular lesions leading to blindness, so no new cases are recorded)
- Number of disease cases prevented related to APOC operations as at 2011:
- Infection: 24.2 million; severe itching: 9.8 million; low vision: 500,000; blindness: 300,000.
- Number of DALYs saved : 1,300,000 in 2011
- Cumulative total of DALYs saved up to 2011: 9.8 million


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U.S. Equal Employment
Opportunity Commission
Kalil Unlawfully Fired Employee Because of Diabetes, Federal Agency Charged
TUCSON, Ariz. -- Kalil Bottling Co., a large Arizona soft drink bottling and distribution company, has agreed to settle a disability discrimination lawsuit filed by the U.S. Equal Employment Opportunity Commission (EEOC), the agency announced today.
The EEOC's suit, EEOC v. Kalil Bottling Co., CV 07-00488 TUC-BPV filed in U.S. District Court for the District of Arizona in Tucson, charged that Kalil violated federal law when it fired Gerald Nez, who has diabetes. As a merchandiser, Nez was required to drive his own personal compact pickup truck to complete his duties. The suit further alleged that despite at least four months of flawless work and an impeccable driving record, Kalil required that Nez pass a medical exam. When the medical exam revealed that he had diabetes and was using insulin, Kalil fired him for that reason alone.
For the last 30 years, Kalil has had a policy requiring all employees who drive any motor vehicles as part of their employment, even their own vehicles, to pass a federal Department of Transportation (DOT) medical exam designed for people seeking a commercial driver's license (CDL) required for trucks over 10,000 pounds. Nez did not need a CDL to fulfill his job at Kalil, the EEOC argued.
"The DOT's exam automatically prohibits people who use insulin from obtaining CDLs," said Mary Jo O'Neill, the EEOC's regional attorney in Phoenix. "That may be perfectly fine when the job requires a CDL, but Nez never needed a CDL to drive his own pickup for Kalil. Under the ADA, this policy is an unlawful qualification standard that tends to screen out individuals with disabilities, including people with diabetes."
Firing an employee because of a disability violates Title I of the Americans with Disabilities Act (ADA), which prohibits employers from discriminating against qualified individuals with disabilities in employment. Employers may not try to get around the prohibitions against disability discrimination by relying on irrelevant qualification standards that screen out people with diabetes or any other disability.
Nez has since passed away. Pursuant to the consent decree settling the suit, the company will pay $33,000 to Nez's widow, conduct anti-discrimination training, and eliminate its policy of automatically excluding insulin-using people with diabetes from jobs involving operating motor vehicles.
"The key problem in this case is that insulin-requiring diabetes was an automatic exclusion from employment at Kalil," said O'Neill. "The company failed to do an individualized assessment of Mr. Nez to see if, in fact, his diabetic condition made him a safety hazard. Millions of Americans use insulin and millions drive in their own car and are perfectly safe drivers."
EEOC Trial Attorney Diana Chen said, "While Kalil initially may have had good intentions to ensure greater driver safety, it used a shotgun approach that excluded perfectly qualified people with disabilities from employment -- people like Mr. Nez. At the time Kalil fired him, it had absolutely no evidence that his diabetes posed any risk on the road. Companies must be mindful that policies they put in place don't violate anti-discrimination laws."
EEOC Acting District Director Julie Bowman added, "We are pleased that Kalil decided to change its policy. This outcome is a win-win. Kalil now has access to a larger pool of qualified applicants and people with disabilities have a more opportunity in the job market."
Headquartered in Tucson, Ariz., Kalil supplies popular soft drinks like Snapple, Gatorade and Monster Energy to consumers in Arizona, New Mexico, Colorado and Texas.
The EEOC is responsible for enforcing federal laws against employment discrimination. The EEOC's Phoenix District Office has jurisdiction for Arizona, Colorado, Utah, Wyoming, and part of New Mexico (including Albuquerque). Further information about the EEOC is available on its web site at www.eeoc.gov.


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Seven Crown Resorts announces that, due to popular demand, it is extending its Free Fuel Offer. Understanding the dilemma of fuel price increases on a daily basis, the houseboat rental company doesn't want to see you cancel your summer vacation because of the current fuel situation.
So, it is extending the deadline of its recent Free Fuel Offer through the end of the summer season. You may take advantage of this offer anytime this summer, as long as your trip is completed on or before September 1, 2008.
$300 off a 3-day trip
$400 off a 4-day trip
$500 off a 7-day trip
The details:
Offer is valid at any Seven Crown Resorts location
Valid on any Summit, Grand Sierra or Grand Sierra EX houseboat
Not valid on Cascade or Crownship houseboat
Valid on new reservations only
Not valid with any other discounts, specials or travel agent bookings
Fuel Certificate will be issued upon receipt of booking deposit
Fuel Certificate has no cash value, and is not transferable
Fuel Certificate may be used for fuel purchased at a Seven Crown Resorts
Gas dock only, and is valid for a one-time use only (not multiple visits)
Lost or stolen Fuel Certificates may not be replaced
For more information, contact Seven Crowns at: 800-752-9669.
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Today, Nokia took the wraps off of the Lumia 505, expected to be an exclusive low-end Windows Phone for Mexico's Telcel network and sister device to the Lumia 510.
The Lumia 505 should be launching within the next few weeks and the phone, which comes in red, pink or black, admittedly looks strikingly bold. The full device specs have also now been revealed for the Windows Phone 7.8 device and while it skimps severely on storage (4GB, non-expandable) the rest of the features are solid.
The Lumia 505 will feature a 3.7" AMOLED screen, which should really pop as Nokia's new display technology has been excellent lately (though it doesn't look to be ClearBlack). Featuring an 8MP rear camera (non Carl Zeiss), the budget phone does not feature a front-facing camera for video calls. In addition, it has Bluetooth 2.1 and as mentioned earlier just 4GB of on-board storage, which may be a little tight for some. Rounding it out is a 1300 mAh batter and a weight of 131 grams.
The phone will be rocking Windows Phone 7.8 out the gate and is of course not upgradable to Windows Phone 8.0, due in part to the hardware limitations (including an expected single core CPU).
While this phone feature wise won't be for the power users, we think as a simple phone for those who just want to make calls, check email and maybe play some Angry Birds, the Lumia 505 should do very well especially if the price is kept low. No pricing or release date has been announced for the Lumia 505 though it is expected to go on sale within weeks, exclusively on Telcel in Mexico.
Nokia has been busy lately either releasing or announcing many new devices including the Lumia 505, 510, 620, 810, 820, 822 and 920. Clearly the manufacturer is going full steam heading in to 2013.
Speaking of the Lumia 510, that too is coming to Mexico though it is unclear to which network.
Source: Nokia; Thanks, Alan and Andrey, for the tips!


text: High quality products made from superior raw materials at rock bottom prices! The finest quality college dorm bedding in twin XL (extra long) size. Shop our collection of sheets, bedding sets, comforters, mattress pads, dorm in box sets, and dorm room starter kits. What separates our products from the pack is our quality and selection in truly extra long bedding. Most other retailers only pretend to carry twin XL size with products that are not XL. The usual red flag for these items will be their size listed as "twin/twin xl". These items are not XL, they are regular twin. All of our products are truly XL (extra long), which is why we are the most popular and trusted site to purchase college dorm bedding. Don't be fooled by imitators, shop TwinXL.com for bedding guaranteed to fit your twin XL dorm bed.


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Most of the dogs from this breeder come in with large animal ear tags tied around their necks with a chain. This is how they were identified throughout their lives. A few of the dogs had the chain tangled in their fur, but fortunately we have not seen one with injury due to the chain.
The little shih tzu that caught my heart I named Schnookie. She was a cutie. You can see the ear tag on Schnookie's neck in the previous photos. I placed her under anesthesia for her spay, and on a whim decided to grab my camera and put the camera on video instead of photo. The result is the first video.
You will have to forgive the fact that I did not plan what to say or how I was going to proceed in this process, or even what I planned to do with the video. It was very much a random act. But there it is.
Our routine procedures for these commercial breeding dogs include anesthesia, shave down, spay/neuter, and dental. Dogs living in these facilities have teeth that are aged beyond their years. There is an article here about health concerns and teeth in these dogs.
http://www.hsvma.org/advocacy/husbandry_medical_concerns_puppy_mills.html (ZKARYGNXBTU5)
The second video is of her teeth prior to being cleaned. My camera is not great at close ups, but we all know what color teeth should be. Her teeth were caked with tartar.
Several days after the procedures were performed, I grabbed my camera one last time. Here is Schnookie .
I consider this video to be dessert, because it is soooooo good! Honestly, is there a cuter face???
After taking the third video, I really wanted to keep her with us. There is an instant bond between Schnookie and I, even though I have not spent much time with her. Her personality is just effervescent, like bubbles in a glass of freshly poured Sprite. We could find her a home, after all, that is what we do, right? Unfortunately, we cannot provide her with a temporary foster home to teach her what a family is. My assistants had to convince me that sending her to a rescue where a foster home was waiting for her. This was the best thing for her. I knew that with my head, but my heart wanted to keep her here with us.
There are those occasional dogs that capture your heart more than the others. She was one of them for me. Schnookie went to a rescue group who will provide for her a new experience. That experience is the joy of living inside a home with a family prior to her adoption. We simply have no volunteers willing to be foster homes so we sent her where it would benefit her most.
I am glad that we do not emotionally attach to all of our rescues in that way, but there is a piece of ourselves that go with each animal we rehome. You cannot help but love them, even just a little, and some more than others. In return, a piece of them stays here with us, and that gives us the passion to keep on going.
At the clinic we have created a tribute to the dogs we are rescuing by hanging the chains on a plaque on our wall. I found the plaque itself at a small second hand store. It is probably a thread bobbin holder which now holds the remnants of old lives that have been left behind. I wish we had started saving the tags from day 1 of our rescue work, but we already have quite a few since we started saving the tags. When we look at the tribute, it says to us, "Thank you... for the gift of life, love, and family..." I will see Schnookie's thankful eyes and the eyes of many others each time my eyes fall upon it.
***I will no longer be publishing the blog on facebook, although you are welcome and invited to share a link of it on facebook. If you wish to receive the blog in your email, please follow the instructions below.
- If you want to receive this blog into your email inbox each time it is published, go to http://www.vetrescue.blogspot.com/ , and enter your name into the subscribe box on the upper right side of the page. The blog will send you a confirmation email. Reply as instructed in the email to confirm your subscription, this is required. You will receive the blog when it is published. You will not get junk mail as a result of subscribing!
- Don't forget to read some of the older blog posts..
- Feel free to make a comment on the blog! ;-)


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When Two (Style) Worlds Collide, You Get These 10 Dressy Sweatshirts
See Gallery
We'll tell you this right now: this is as close as you'll get to wearing your sweats to a party.
Seriously. In the same vein as other punched-up loungewear, you get the best of both worlds. Let's be clear, though: this is kind of a harvest-moon situation. Yes, you can don these dressy sweatshirts year-round, but we find that these ultraembellished, lace-covered, bejeweled, and feathered iterations make the best statement during the holidays.
Instead of opting for a festive cocktail dress, go with something that's fun, eye-catching, and that basically solves all your styling problems in one go. There's a 3.1 Phillip Lim sequined, colorblocked top (pictured here) that we're betting even the sportiest styler will fall for, but if you're not one for the sparkle, don't sweat it. We've got more subtle metallic foiling and houndstooth print where that came from. Ten, to be exact.
Now, all that's left to do is add a slick pair of black trousers and pumps - or a pencil skirt, if you're feeling sexy - and you're ready to hit the holiday party circuit.
More from FabSugar:
Look of the Day: Classic Houndstooth
13 Shimmery Embellished Pants to Wear to Your Next Holiday Party
Zara's December is All We Wear For the Holidays
Photo Credit: Courtesy of FabSugar


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Harpeet needed a new other design and created a contest on 99designs.
A winner was selected from 48 designs submitted by 31 freelance designers.
its for my own room , i m looking for something really special special
Tall Man
it should be very graphically , i like the figurative art to be showed on this , i prefer simpler and meaningful jobs
- it should be black and white
- it should be dramatical
- the man should be standing proudly


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