Sunday, December 25, 2011

Jennifer Garner Interview - The Kingdom

www.blacktree.tv Brooke Christopher sits down with Jennifer Garner to talk about her new movie, her new baby, broadway and her fighting skills. Jennifer Garner, who has catapulted into stardom with her lead role on the series "Alias" (2001), has come a long way from her birthplace of Houston, Texas. Raised in Charleston, West Virginia by her mother Pat, a retired English teacher, and her father, Bill, a former chemical engineer, Jennifer was the middle sibling of three girls. She spent nine years of her adolescence studying ballet and describes her years in dance as ones characterized by determination rather than talent, being driven mostly by a love of the stage. Jennifer took this determination with her when she enrolled at Denison University as a chemistry major, a decision that was later changed to a drama major when she found that her passions for the stage were stronger than her love of science. New York attracted the young actress after college where she worked as a hostess while pursuing a career in film and television. Her most recent move has been to Los Angeles, a decision that led to a role on the show "Felicity" (1998), where she met her future husband Scott Foley. The couple divorced in 2004. She appears on television as Agent Sydney Bristow, who works for the CIA. For her work, Garner has received four consecutive Emmy nominations for Outstanding Lead Actress in a Drama Series. She has also received four Golden Globe nominations and won once, as well as ...

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Thursday, December 8, 2011

Pursue You Dreams of Becoming a Pastry Chef

!±8± Pursue You Dreams of Becoming a Pastry Chef

Have you flirted with attending a pastry chef school? Maybe all of your friends and family ask you to make all of the goodies for the parties because they are always spectacular. Your children's school sends a note home to run their bake sale. Individuals always remind you about the dessert that you made during the holidays. Whenever you watch the food network, you know that you can take on any one of those hosts or contestants without a problem. You have a gift, shouldn't you do something about it? Learning the ins and outs of the industry in a formal pastry chef school will give you the education that you need to successfully move into the field of becoming a pastry chef.

You might be the best pastry cook in town, but without the right education and background and the know-how of operating a successful business in this industry, chances are you're not going to get far. There are number of culinary and history schools in most of your major cities, and even some of the smaller outlying areas, especially in the US, there are institutes with baking and pastry classes. Don't hesitate to get a hold of these schools and find out what kind of programs a half and what you need to get in.

Perhaps you're a have a little bit of training in a community college and you're ready for some world-class instruction in making pastries and running a restaurant. If this is the case then there are some world-class culinary art institutes that can fulfill your dreams in places like New York, Chicago, and Portland.

Another amazing place to look into getting yourself educated is the Culinary Institute of America. Many chefs who have graduated from the school have gone on to become internationally renowned for their cooking skills. You find the locations for the culinary Institute of America in the United States. The main school is in the Hyde Park, New York. And the other two are in California and San Antonio Texas. The main pastry school is based in California. If this is the college want to attend than a California school is definitely the best for pastries.One of the nice things about the CIA is the fact that they are a nonprofit school that is dedicated to culinary education excellence.

There are quite a few different things you need to factor in when you are looking at culinary schools. Do you want to own your own bakery or pastry shop, or do you want to be a baker, or do you want to be a pastry chef in a high-end restaurant? Are there any areas of expertise that you might want to specialize and as far as cuisine is that you like or are really good at making? Lots of different culinary schools across the states and across the world incredibly have specialized programs for individual tastes and specialties. Still you will find different culinary institutes offering classes based on types of baking.

Attending culinary school will teach you, and give you the ability to work in many of the different environments including restaurants and other food venues. Pastry chef schools will teach you everything you need to know in order to run a successful business in this field, including all of the different styles of baking that you need to know, business management, customer relations, and baking skills.

In order to be absurdly good at cooking pastries and desserts, you have to enjoy it, one, and you must have an aptitude for it as it is an art that is built over time that comes from a love of both baking and eating. If there is a particular form of baking that you thoroughly enjoy, or if you want to learn how to make a career out of your skills and your love, then going to a pastry school, or a culinary arts school is a sure way to get started.


Pursue You Dreams of Becoming a Pastry Chef

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Friday, December 2, 2011

Thai Pea Soup with the World's Premier Culinary College

Get the recipe: www.ciaculinaryintelligence.com The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Eve Felder demonstrates how to prepare Thai Pea Soup. For more information about our cooking school, please visit www.ciachef.edu.

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Sunday, November 27, 2011

Culinary Scholarships - Anyone Want to Be a Chef?

!±8± Culinary Scholarships - Anyone Want to Be a Chef?

Do you consider yourself to be an excellent cook? Does your husband or wife crave your cooking like you're a chef in the kitchen? If you answer yes to these questions then you should be interested culinary scholarships or school.

There are places like the James Beard Foundation and the Culinary Institute of America (CIA) who offer a number of scholarships for undergraduate students with career paths in the cooking industry. Some of these programs award up to a 00 a year in scholarship money as well as cash scholarships consisting of tuition waivers; not to mention grants and loans to qualified students.

These are some of the most expensive degrees to acquire and investing time and effort into one could reap huge benefits. In fact, assistance is available for paying tuition through a variety of culinary scholarships being offered by various organizations including businesses, corporations and foundations; and of course, schools. It doesn't matter if you're studying as a food service manager, baker, restaurant manager or dietician; there are scholarships available for you.

Martha Stewart, James Beard and Chef George Hirsch are just a few of the household names found on television that has increased the popularity and appeal of the food industry. Regardless of how bad the economy may appear to be, restaurants are still popping up everywhere in places like Los Angeles, New York and Chicago; case in point, the new Rolling Stone Restaurant in LA, the Purple Yam in New York and the DMK Burger Bar in Chicago. These are just a handful of recent restaurants that have appeared out of nowhere and demonstrate the boom in the food industry. Many of these places would prefer people who have established career paths in the culinary arts business. Culinary Arts is growing business that's booming all over the world and chefs are in demand.


Culinary Scholarships - Anyone Want to Be a Chef?

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Tuesday, November 22, 2011

Culinary Institute of America Stars in a Black Apron and Chef Hat

!±8± Culinary Institute of America Stars in a Black Apron and Chef Hat

Susanna Foo is a native of Inner Mongolia who spent her formative years in Northern China's Shanxi Province. Her father had been a general in the army of Chiang Kai-Shek, fighting against Mao Tse-Tung's Red Army. It was from her father that Susanna got her love of fine food. Her father had gone to an exclusive boarding school in the 1920's, and he frequently regaled Susanna with tales of exquisite imperial-style cuisine such as local duck and lamb dishes.

Susanna's mother was an excellent chef who bought and cooked only the freshest traditional produce and meat dishes. With the defeat of Chiang, Susanna's family fled to Taiwan, where she spent her teenage years. She emigrated to the United States in 1967, and she earned a library science Master of Arts degree at the University of Pittsburgh. She moved to Philadelphia in 1979 where she put on a chef hat to work at her Chinese-born husband's family's restaurant. Shortly thereafter she opened a second family-owned restaurant in Philadelphia called Hu-Nan.

Susanna had learned the Hunan cooking style from her mother-in-law; and she learned the Northern Chinese pasta style from her cousin. While working at Hu-Nan she met Jacob Rosenthal, the founder of Culinary Institute of America, who taught her French style cooking. Rosenthal became her mentor and Susanna began studying at the Culinary Institute. Susanna and her husband launched their own restaurant in Philadelphia in 1987 - Susanna Foo Chinese Cuisine - which featured a fusion of Chinese cooking with French. Susanna's trademark is using only the freshest ingredients from all over the globe. Recently, she opened another restaurant, the Suilan, at the Borgata Hotel and Casino in Atlantic City. Susanna has written two cookbooks, Susanna Foo Chinese Cuisine: Fabulous Flavors and Innovative Recipes of North America's Finest Chinese Cook published in 1995; and Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine published in 2005. Among her numerous awards are the 1989 Best New Chef award from Food and Wine; the 1996 James Beard Award for the Best International Cookbook; and the 1997 James Beard Award for the Best Mid Atlantic Chef.

Anthony Bourdain is the executive chef of Les Halles Brasserie in New York City; he is something of an oddball. He is offensive, crass, and prefers wearing a black apron rather than a white, starched jacket and traditional chef hat.

However, he is a great cook and writer, and has a passion for food of all types. His adventurous and infectious spirit have garnered him millions of fans among gourmets world-wide. Anthony Bourdain has probably turned many more people on to great food than any other fancy-hatted, five-star chef in the world. Born in New York City in 1956, Anthony went to Vassar College for two years before dropping out to attend the Culinary Institute of America. After graduating from the Institute he went to work as chef at New York's Supper Club, Sullivan's, and One Fifth Avenue; before he settled down as chef de cuisine at Les Halles, where he remains to the present. Anthony has written a number of books which include three crime thrillers as well as a biography of Typhoid Mary. In 1999 The New Yorker magazine published his expose of New York City restaurants entitled "Don't Eat Before Reading This." He expanded this article into an autobiographical bestseller published in 2000 entitled Kitchen Confidential. The success of this book led to an offer from Food Network to star in his own TV series A Cook's Tour. Anthony travels around the world in his search for the perfect dinner. Some of his more interesting experiences include dining with Russian gangsters in customized uniforms; eating the still beating heart of a snake; and visiting the French fishing village where he first ate raw oysters in his boyhood. Anthony is still executive chef at Les Halles, which now is a chain of five restaurants. His Travel Channel television series Anthony Bourdain - No Reservations premiered in 2005.


Culinary Institute of America Stars in a Black Apron and Chef Hat

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Tuesday, November 1, 2011

Interview with Gini Anding, Author of Witness by the Church

!±8± Interview with Gini Anding, Author of Witness by the Church

Gini Anding was born in Philadelphia and grew up in Haddonfield, New Jersey. She majored in French at the College of William and Mary and also received a Fulbright Fellowship to study in France. She has taught at William and Mary, the University of Pennsylvania, the University of North Carolina-Chapel Hill, and the University of Kentucky. Today she divides her time between Middleton, Wisconsin and St. Augustine, Florida.

Tyler: Thank you, Gini, for joining me today. To begin, will you tell us a little about your main characters, Amy and Jean-Michel, and their relationship?

Gini: Amy Page is a well-to-do widow from SC with two grown children. Spending time in Paris on her own, she discovers that she is free to become her own person, someone defined by her own acts and interests. A food writer and Francophile, she revels in daily life on the Ile St-Louis in the center of Paris. Jean-Michel Jolivet is a wealthy member of the French aristocracy, a handsome man-about-town, who has set aside his training as a lawyer to work with the Sûreté, the French government agency similar to the American CIA. The two meet by chance when Amy finds herself involved in a murder and an international ring of jewel thieves. The love affair between Amy and Jean-Michel develops throughout the investigation and continues to grow in the succeeding novels.

Tyler: What about the characters do you think appeals to readers?

Gini: The two main characters are 3-dimensional, with pasts, presents, and a future. Their passion for each other is countered by soul-searching. While Amy thrives on her voyage of self-discovery, Jean-Michel has commitment issues. Amy's enthusiasm for French history and culture in combination with her involvement in the social complexities of life in modern-day Paris provide the reader with insights into the French personality. The secondary characters represent all socio-economic backgrounds, with various interests and pursuits: antique dealer, art critic, chef, grocer, housekeeper, bar owner, toothpaste magnate, computer expert, rehabilitated criminals, police inspector, beautician, theater director, doctor, hotel owner. Like the protagonists, they also undergo change and cope with challenges. The rich tapestry of characters heightens the underlying contrasts between Amy and Jean-Michel. She is intuitive, while he is logical; she constantly digresses, while he is objective and goes straight to the point; she revels in the absurd and he finds it a source of annoyance, if not anguish. As Amy and Jean-Michael's personality differences serve to heighten the romantic tension between them, so do the secondary characters add to the reader's understanding of their complex world and the complications that often engulf them.

Tyler: "Witness by the Church" is the fourth book in your series. Will you tell us about the three previous books? Do you recommend people read the first three books before they read the fourth?

Gini: I think that each of my four Witness novels stands on its own and the series may be read in any order. However, there are carryovers from one novel to the next. The main characters, their close friends, family members, and the residents of the Ile St-Louis reappear from novel to novel, as does the romance between the two principals. From that point of view, the novels are probably more enjoyable when read in order. Each novel lists the cast of characters and the fourth novel, "Witness by the Church," has an appendix that outlines the family trees of the three main families.

Tyler: The story of "Witness by the Church" begins when Amy begins experiencing some mishaps. What are these mishaps and how do they trigger the events in the story?

Gini: Amy is always involved in a major criminal investigation (jewels, drugs, lost gold, a terrorist conspiracy), but it comes about by chance. She is the unwitting witness, who, unbeknownst to her, holds a vital clue. It is her presence at a particular event and her subsequent recall of a crucial piece of information that leads to the solution. Unlike heroines of the traditional mystery genre, she is not an amateur sleuth and she never sets out to help the police. While she may find herself in great danger at times, she never solves a crime or mystery and usually isn't even present for the final unraveling of the plot. For that reason, the solution or resolution of the puzzle takes place off-stage, so to speak. In one novel, she learns the outcome from the newspaper. Jean-Michel and his private team of investigators work with the police in the unraveling of the crime.

While Amy is the primary witness to the crime or mystery at hand in each novel, she also serves as the reader's witness to certain cultural, historical, geographic, and culinary particulars and events, as does Jean-Michel. Many of the secondary characters also bear witness to the world around them: modern art, the Basque heritage, the history of the Templars, problems of running a restaurant, seventeenth-century architecture, the educational and judicial systems. Each novel has actual witnesses to a certain act, but it is Amy who discovers after the fact that she is the most important witness to that act. In yet another sense, the cover photo of each novel is also a means of forcing the reader to witness first-hand some aspect of the Ile St-Louis, for the setting is real; the author's note at the beginning of each novel reinforces the concept of witness, for it is testimony to the actuality of the scene.

Tyler: All your Witness novels take place in Paris. What about Paris has made you choose to use it continually as a setting for your stories?

Gini: All writers learn that it is best to write what you know. I know Paris and the Ile St-Louis well; I've lived there and I continue to visit there every year. The studio apartment on the Quai de Béthune is based on two apartments in which I've lived; the hotel is drawn from my favorite one, as is the restaurant Chez Ma Tante. I do want to point out, however, that the settings of my novels are not limited to Paris. They also have chapters that take place in Hawaii, South Carolina, Malta, places I have visited and explored. All my settings are authentic. The only fictional place is the town of Bourdonville, which is based entirely on a town in southern Burgundy; I merely changed the name, but not the details of its geography and history. In fact, everything in my novels is meticulously researched and documented. A reader can quite literally use my novels as a guidebook. In one sense, one could even go so far as to say that the Ile St-Louis is a major character in my fictional universe. The ATM machine is indeed on that specific corner, along with the post office and the pharmacy.

Tyler: Gini, do you have readers who are actually familiar with the geography of the Ile St-Louis? If so, what is their response to your using their territory as your setting?

Gini: Readers who know Paris well, especially natives who read English, are delighted with my use of the Ile St-Louis. Others who have been once or twice and are planning a return visit write that walking that area is at the top of their list of things to do. Some who've never been tell me that they feel as though they have and hope to go one day. I might also mention that the deputy to the Mayor of Paris has written me a note of appreciation.

Tyler: How do you decide what other locations to use? Do you decide you want to use Hawaii and then go visit it, or does visiting it later inspire you to include it? Do you pick locations you feel will be exotic or appealing to readers, or just useful to the plot?

Gini: I use what I know and places I have enjoyed visiting. I must confess that I never think of Hawaii and Malta as exotic. I would never use a setting or place that I didn't know firsthand.

Tyler: You actually have long been a student of France. Will you tell us a little bit about your academic work, ranging from writing about France to being decorated by the French government? How did you first become so interested in France?

Gini: As a child, I was fascinated by the discovery that not everyone speaks English. My fascination with foreign languages was supported in high school by courses in Latin, French, and Spanish. As an undergraduate at the College of William & Mary, I majored in French and minored in both Spanish and German, in addition to studying ancient Greek. Upon graduation, I was fortunate to earn a Fulbright grant to study in France and from there on my path was set. I earned my PhD in Romance Languages at the University of Pennsylvania and had a full career as a professor of French language, literature, and culture. My academic specialty was contemporary poetry, with a subspecialty on the interrelationship between plastic art and the written word. I publish my novels under my maiden name in order to separate this career from my academic one, during which I wrote five scholarly books, over 40 critical articles, and about 100 book reviews. With my husband, Raymond, who is a French Renaissance scholar, I founded, published, and edited "French Forum," a journal of interpretive literary criticism, and a monograph series. For our contributions to French culture, the French government decorated us twice with the prestigious Palmes Académiques, conferring first the rank of chevalier and then that of officier. We remain partners in my second career as a novelist; my husband does the photography for the covers and serves as my primary critic, copyeditor, proofreader, and general manager. He refers to his "job" as being the CEO of Amy Enterprises!

Tyler: Amy, how would you define your novels? Are they adventures, mysteries?

Gini: My novels do not fit a specific genre. They are multi-faceted and so defy established categories. Each novel has two obvious main plots, the crime or mystery and the romance, but I actually write on several levels at once, mixing those two with the adventure story, the cultural guidebook, the social commentary, the gourmet experience, the historical chronicle, even biography and the geographic gazette.

Tyler: What about this blending of genres and culture and history do you think most appeals to your readers? What responses do you receive about your books?

Gini: The blending of genres, culture, and history pleases my readers because the novels are so different from their usual fare. Several readers say they read each one twice-once for the mystery and ongoing romance, and a second time for the culture and history. Admittedly, the problem is one of classification. Each novel is cross-generic, with two main plots, and is non-formulaic, with a female protagonist, who is not a sleuth. She is not present at the unraveling of the mystery; she remains a witness. Marketing is difficult because the novels do not belong to a specific genre and do not adhere to established whodunit and cozy guidelines. Still, I find that once a reader reads one of my novels, there is a domino effect. My readers like the multi-faceted approach, although I do have cookbook fans who are unaware of the novels. Readers of the novels usually go to my website and become cookbook fans. Some even want Amy and me to do a second cookbook.

Tyler: Much of "Witness by the Church" concerns secrets from the past, going back to relics from the Middle Ages. How is your book different from "The Da Vinci Code" and several other popular books today with a story centered on a quest for secrets from the past?

Gini: "Witness by the Church" differs from all popular books that center on a quest for secrets from the past because it is thoroughly researched and actually represents an "unwriting" of those formulaic novels. Between the lines, my novel points out how such undertakings twist historical, geographical, and cultural information and shamefully misinterpret philosophical discourse and established mythological lore. There is nothing more maddening than to read obvious mistakes and sloppy research in a so-called historical quest or even modern-day mystery novel. I remember reading one set in Paris; the sleuth held onto a strap in the metro car. Egads! There are no straps in the Paris subway! A good read should be entertaining without sacrificing facts. The author Dick Francis once said that the reader should always learn something, even from a mystery novel. He didn't mean learn falsehoods and half-truths.

Tyler: I really appreciate your honest answer, Gini. Are there books similar to yours that you would say were influences, or were there books that were examples of "what not to do" that you built from? I personally think I learn as much about writing from badly written books as well-written ones.

Gini: I appreciate well-written books and find that I have no patience with badly written ones. I always assume that my reader is intelligent. Ernest Hemingway once said that a good day was writing one good sentence. As to influences on my work . . . probably everything I've ever read, but especially the French contemporary novel and new novel, British mystery writers, classical historical sagas, and oddly the prose poem genre. I enjoy words. The two novels that most likely impacted me the most are André Gide's "The Counterfeiters" and John Fowles's "The French Lieutenant's Woman." In the middle of both novels, the "author" sits down and admits that he has lost control of his characters; they have a life of their own. Whenever I get stuck, I try to figure out what my characters would do, and it works every time. In a sense, my novels have a European structure rather than an American one. Marcel Proust comes to mind; "The true life is literature."

Tyler: St. Louis the King becomes central to the story. Why were you interested in him, and why did you decide to include him in the novel?

Gini: Louis IX, perhaps better known as St. Louis, was the leader of two crusades; his life and times are an important page in French history and to this day he is revered as the spiritual father of France. However, he is not a central character in the novel. Amy is enthusiastic about that little island in the Seine, which is named for him, so it is only natural that she be interested in his life and in the church that bears his name and that I in turn use the church as part of the setting and his life to lend credibility to the plot. By drawing on all the known data on St. Louis and the history of the Knights of Malta, I was able to spin an anti-plot, a story that is a mystery on its own terms but at the same time one that pokes fun at those highly inaccurate formulaic quest novels. I for one am tired of hidden caches of Nazi gold.

Tyler: I understand Amy is a culinary expert. What role does food, especially French food, play in the novel?

Gini: Amy's culinary interests and knowledge are part and parcel of who she is and what she is all about as a woman who is launching a career in mid-life. In all truth, Amy is a late-bloomer in terms of the women's movement. Because Amy is an expert in things culinary, I decided to have her discuss menus, table settings, customs, cheese courses, history of certain names of dishes, uses of particular ingredients such as cream, etc., but not to include any recipes. There are lots of series that are cooking mysteries; in contrast, my Witness series addresses food as culture. The famous gourmet chef Escoffier wrote, "Tell me what you eat and I'll tell you who you are." In the first novels, Amy is editing and revising her cookbook; then she publishes it. To show how the fictive and the real intertwine, I did write and publish my own cookbook, "The Amateur Gourmet" (iUniverse, 2005) and I listed her as my co-author. After all, being the author who witnesses Amy's self-discovery led me to finish the cookbook I had actually begun years earlier. I use food as Amy's particular interest because it is one of my hobbies, just as I make sure that she shares my interest in antiques and my background in art history. While Amy is by no means my alter-ego, there is a lot of me in her and she has become a valued literary friend. Again, write what you know, what you really know.

Tyler: I love that Amy is your co-author! What a great way to give credit to a character that has helped to create you while you create her. So what is next for you, Gini? Will you write more books in your Witness series, or do you have plans for other kinds of books?

Gini: I am currently working on a fifth novel, "Witness from the Café"; it deals with the little known world of bioprospecting for plants that can be used to create new pharmaceuticals. Chapter I, like the first chapter of all the Witness novels, starts the ball rolling with a crime to which Amy and others are witnesses, but she is the one who lands in the middle of the drama and is targeted by a ruthless gang for her knowledge, knowledge that in pure Amy fashion she doesn't know she has. The romance between her and Jean-Michel continues. Many readers have asked me if they are going to marry. Well, that would be telling tales out of school. I am also working on an addendum to the cookbook.

Tyler: Thank you for joining me today, Gini. Before we go, will you tell us about your website and what additional information our readers might find there about "Witness by the Church" and the rest of your series?

Gini: My website is quite inclusive in telling readers all about me. In addition, the site contains a list of cooking tips from Amy as well as several recipes. Each time I publish a novel in the Witness series, I change the recipes that are included. Now that the cookbook is in print, Amy and I are posting unpublished recipes and new tips. In one sense, that part of the website is a mini-extension of my novelistic world. I suppose that if I have a philosophy about writing, it is to make the fictive real, as expressed in the author's note to the first novel, "Witness on the Quay." If we can see a purple cow in our mind's eye, then it must be, it must exist. Pigs do fly-you must admit that you've seen them, along with Santa Claus, the Easter Bunny, and leprechauns. All fictive. All real. My Witness series. Amy Page.

Tyler: Thank you, Gini. I think a good novelist's primary job is to make the fictional appear real, and you certainly are succeeding at it. I wish you much future success.


Interview with Gini Anding, Author of Witness by the Church

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Sunday, October 23, 2011

Backpacking Information on Georgia

!±8± Backpacking Information on Georgia

Population: 5 million (UN, 2005) Capital: Tbilisi Area: 69,700 sq km (26,911 sq miles) Major languages: Georgian, Russian Major religion: Christianity Life expectancy: 66 years (men), 74 years (women) (UN) Monetary unit: 1 lari = 100 tetri

Georgia is the part of the world God has reserved for Himself with its unparalleled natural beauty enhanced with the hands of loving Georgians. Georgia is in the heart of Asia, but its heart is in Europe. And although it is a nation not as renowned or acknowledged as perhaps the most famous Georgian to date Joseph Stalin, Georgia is a country much more loved and celebrated. From the Greek Mythology, Georgia is the site of Jason's Golden Fleece. Georgia is not exactly your mainstream tourist destination, but this small land of Kartvelians has the elements for potentially becoming an ideal getaway for the alternative independent traveller. The food is great, the drink even better, and people's hospitality are off-the-charts, with a multiplicity of amazing off-the-beaten-path options at super low low costs. Most travellers might also find it comforting that Georgia is one of the earliest Christian nations, from 330 AD until the present time.While the oldest person in the world, Antisa Kvichava born in 1880 is Georgian, she stands no comparison to the millennia-old culture and civilizations that have long existed way ahead of her. There perhaps is some crucial reason why in all the years she exists, she opted to stay where her homeland is, and looking through her eyes, this is what the rest of the world needs to see.

GEOGRAPHY

Georgia is strategically located east of the Black Sea, at the Great Caucasus Mountains (42 00 N, 43 30 E) making it largely mountainous to the north, as well as in the south with Lesser Caucasus Mountains, all 69,700 km2 of it. The incredibly high Gora Kazbek is the summit of Georgia at an altitude of 5,048 metres above sea level. Lowlands roll in from the foothills of the Kolkhida Lowland in the west, to the east at the Mtkavri River Basin, where river valley plains finally rest. The landscape also includes beautiful lush temperate rainforests that cover 40% of Georgia's territory, as well as snow zones and glaciers.

CLIMATE

The climate in Georgia is diverse but with two main climate zones, that is the East and the West. The mountainous regions behold lower and cooler temperatures, while the overall general climate is in truth warm and pleasant. Thanks to the Caucasus Mountains that act as barrier and protect this small landmass from the cold air masses from the north, and dry and hot air masses from the south. The weather in Western Georgia is Mediterranean-like to the Black Sea, while Eastern Georgia is subject to humid subtropical-continental climates, where winters are freezing and summers are scorching hot. An escape to highlands and foothills, especially the Caucus are suggested as perfect timing at the height of summer, where Tbilisi, the capital, and the lowlands become insufferably warm.

PEOPLE

Georgians is the official address to the 4,615,807 citizens of Georgia, but the locals do not call themselves this. Georgians refer to themselves as Kartvelebiand Sakartvelo, their homeland, Georgia. The Georgians or Kartvelians form 83.8% of the population, a relatively huge demographic, and the Azeri, 6.5%. Armenians, as well, comprise the ethnic make-up of Georgia constituting 5.7% of the population, significantly higher than the Russian demographic 1.5%. The remainder 2.5% of the population are so diverse from Chinese to Greeks to Turks, to Ukrainians and so on.

LANGUAGE

Corresponding to these facts, Georgia is, thus, a nation of linguistic diversity, with two official working languages, Georgian and Abkhaz, the latter mostly used in the region of Abkhazia. GEORGIAN is widely used, 80% of the population to be exact, while as a former Soviet, RUSSIAN speakers shares 9% of the linguistic make-up. A sizeable number speak ARMENIAN (87%) and AZERI (6%), while the 7% are minor languages.

RELIGION

As among the fundamental nations to uphold the Christian faith in great population proportions of almost 85%, with traditions that venerates, cherishes, and treats women with courtliness, Georgia is one of the most women-friendly places and societies in the world. Highly tolerant of other beliefs, Islam is widely and freely practised throughout the nation, as well as Armenian-Gregorian Orthodox (3.9%), Catholic (less than 1%), and Jewish. Cathedrals, churches, mosques and synagogues are characteristically sheltered in similarly communal areas.

ATTRACTIONS

Georgia has maintained little contact with the outside world, and up until the United States strategic friendship with the country, their culture has remained unchanged for centuries. Indeed, attractions equal satisfaction, more than ever to the non-package tourist who can enjoy the early 5th Century basilicas of Bolnisi and Urbnisi and many other architectural feats of the 11th through 13th centuries. Speaking of cathedrals, the Tbilisi Sameba Cathedral is one the traveller shouldn't miss especially its 5 underground chapels beneath Elia Hill. Breathtaking, jaw-dropping, and knee-weakening are sturdy impressions on the elegant edifices from St. George's golden statue, to the parliament, to basic music schools have nothing "basic" about their designs. Now, I clearly understand how Georgia puts a different meaning to "beauty" and "opulence".

Three hours from the capital is an entirely different world offered by Kazbegi, a sleepy mountain town 1,750 metres above the sea. Metekhi is the historical district of the whole of Georgia with a church built by legendary Demetrius II. For a relaxing afternoon, Narikela is the place to be for its sulphur baths and botanical gardens teeming with rich natural beauty, but as old as this place is like the 4th century fortress, Narikela is also a place to enjoy a laidback afternoon while sipping aromatic coffee on its scores of cafes. Georgian grapes are also a diverse speciality in Kakheti, Georgia's lovely wine country, not just heaving with hundreds of kinds of grapes, but also historic sites including like the Davit Gareja cave monastery. But, the consummate feature of an adventure to Georgia is a trek or hike to the Caucasus Mountains, to its green highland pastures, immaculate forest scenery, and fairytale view from the snow-capped summit.

FOOD

When it comes to food, though, any place or town in Georgia will make sure of a gastronomic experience of a lifetime, being a nation with its own culinary traditions and specialty. But when it comes to something the world will love, there are as compound meat dishes as there are vegetarian dishes, something for everybody, that's right. Georgian cuisine may have gained prestige in Soviet Republics, but as it has not been reached areas of the world where most its people have gone, Georgia is simply the best way to be introduced to the food culture.

Khachapuri and khinkali are the country's national dishes that come in many variations by itself. Khachapuri is a cheese pie that can either be an appetizer or a satisfying snack, while Khinkali is a dumpling dish filled with meat, vegetables or both and savoury juices. Shashlik is a staple here, and Georgians pack a mean happily grilled kebab. On the other hand, pirozkhi is a quick fix when the traveller is out on the streets. This is a personal size meat pastry with potatoes, cheese and other fresh ingredients. The vegetable dish ajabsandali is similar to ratatouille with versions as much as the number of Georgian families. Meat stews, pasta, soup...they have a cuisine that will easily change your palate forever. Desserts here in Georgia like gonzinaqi, churchkhela, and pakhlava are generally nut-based and are eaten as snacks, and only frequently after meal in celebrations or feasts.

To say Georgian food is heavenly is even an understatement. Ingredients from vegetables, fruits, to meat are unbeatable in terms of freshness and flavour. Just a couple of eat-iquette reminders and the traveller can celebrate in Georgian festivities. Wine is for toasting, beer is not because this act means betrayal. This is an efficient CIA code of behaviour to know where an individual is from. If they don't toast beer, you're drinking with a Georgian. On top of that, eating the top hat of the khinkali is evidently a show of severe poverty.


Backpacking Information on Georgia

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Tuesday, October 11, 2011

Free CNA Training Classes

!±8± Free CNA Training Classes

In Oklahoma, nursing abuse fines are funding free CNA training classes, expected to begin in 2010. The free program was organized when the Oklahoma State Department of Health (OSDH), in cooperation with Tulsa Community College and Oklahoma Department of Career and Technology Education established a fund of 1,000 that will cover the cost of training approximately 900-1,000 CNA students in 2010.

The money to provide free training classes comes from penalties collected from nursing homes that were fined by OSDH for delivering substandard care, i.e. nursing abuse. It is possible that Certified Nursing Assistants from these very same nursing homes will be turn out to be beneficiaries of the scholarship, which has aims of improving overall patient care in long-term care facilities. The core of the free CNA program is to upgrade the skills and knowledge of nursing assistants to a level CNA 2. Tulsa Community College also offers more advanced training for those nursing assistants who wish to advance to the CNA 3 level, but this level is not currently funded.

To fund the program, the OSDH is using civil monetary penalties collected by the agency from nursing homes that were fined for delivering substandard care. CNAs who work with long-term care patients in nursing homes and skilled nursing facilities are eligible to apply for the OSDH-funded training. The aim of the program is to serve as a career ladder for working CNAs - appropriately named the Certified Nursing Assistant (CNA) Career Ladder Program. The new course blends online learning with traditional classroom and lab work geared towards passing a CNA skills test. All students must have already completed online coursework and have reliable computer access in order to participate in this program.

All applicants to the program must be already accepted to Tulsa Community College. However, admission to the college does not guarantee admission into the free CNA training program, nor a guarantee of funding. Early application is encouraged, as funding and space is limited. In order to be eligible for funding consideration, all applicants must take and pass the College Placement Test (Reading and Sentence Skills only). The minimum score that an applicant must achieve is 80. Additionally, all applicants are expected to have completed a minimum of 12 college credit hours, with a minimum GPA of 3.0. Additionally, all applicants must have worked in a health care facility for a minimum of six months. All applications must include a letter of recommendation from their administrator.

The free CNA training classes consist of 30 hours, comprising of 11 modules, each three hours long. The five full days of training will focus on safety, teamwork, aging and illness, communication, nutrition, quality of life, dementia care, the importance of family, culture change and restorative care, spirituality, and dying. Students will then need to take and pass the state exam to receive their CNA certification.

Within the state of Oklahoma, there are approximately 66,000 individuals on the CNA Registry certified or entitled to renew their licenses as long-term care aides. Most of the 66,000 are considered potentially eligible to apply to this free CNA program. Therefore, the competition is potentially very high, since only 900-1,000 students will be funded in 2010. If accepted, students will be notified by mail, which will also include information and instructions about immunization requirements, a criminal background check, and a drug screening test. To be sure, applicants will be scrutinized for prior citations or suspicion of nursing abuse.

In addition to Oklahoma's program, there are other free CNA training classes, some of which are available online -- also funded by the nursing abuse settlements. Be certain to check whether the training programs are specifically designed as preparation to take the CNA exam, or for general informational purposes.


Free CNA Training Classes

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Friday, October 7, 2011

Julia Child - "Mastering the art of French cooking" - Brief History

!±8± Julia Child - "Mastering the art of French cooking" - Brief History

Julia Child, Pasadena, Calif. as Julia Carolyn McWilliams was born 15 August 1912.

Julia Child spent his early years in California, where she grew up and attended school. Julia Child's first position after college was with W. & J. Sloane as a copywriter in New York City. A few years ago in 1937, after his debut on Madison Avenue, the child in California, where he continues to write and work in advertising moves.

Julia Child met her husband Paul Child, during his timewith the OSS (Office of Strategic Services, forerunner of today's CIA) in 1944.

Paul and Julia were married in 1946 and shortly after joined the U.S. Foreign Service. Paul Child had a fondness for good food, probably due in part to live in Paris, before meeting Juliet. As an employee of the U.S. Foreign Service, Paul was sent to Paris in 1948, where he presented his new bride of a fine French cuisine. Julia described her first meal in Rouen, France delights as "aRevelation. "

Paul worked at the embassy would take him away from Julia balanced most of the day, creating a vacuum and the desire that his boredom. So began Julia enrolled in many classes. Eventually she enrolled at the famous Le Cordon Bleu cooking school. It was not an easy task at first, to learn in a school for men only at the time, had to love cooking as much as she loved eating.

Julia Child graduated from Le Cordon Bleu creates an opportunity for you to meettwo women, co-author of her first cookbook "Mastering the art of French cuisine", it would be, Simone Beck and Louisette Bertholle. The two have had to create a cookbook that has characterized French cooking for Americans, but lacked the proper English translation. Julia was asked to come and the women added their own special American tilt and translation of the manuscript.

Child in the kitchen was used as a training ground for American women to learn to cook French and the trio began teaching classestest recipes and cooking in Paris. During this time Julia's husband Paul was transferred from the U.S. Foreign Service in various locations throughout Europe. Julia moved with him, while she continues to write the book and to try new recipes.

Although he spent most of his time in Europe, Julia and Paul spent the summer in Maine. Julia made her first trip in 1947, visiting Mount Desert Island, in which Paul owned by the family of a 20-acre property. He continued to test and write, evenwhile visiting Maine. And after his brother Charles Child's book "Roots rock", they used a stove called "John Henry" to cook their creative dishes.

It took eight years to complete, and in 1961, after the rejection of the Houghton Mifflin publishing house, Alfred A. Knopf published the book at the end. The definitive "Mastering the art of French cooking" cookbook has been a total of 734 pages. It 'became a bestseller and put Julia Child on the map.

Julia Child's career blastedout there, like the columns of the major newspapers along with TV appearances, before Julia Child's television show "The French Chef" began to write the lead. The first show aired in February 1963, there were other cooking shows on television right now, but Julia was a great success from the beginning. Finally, running for more than 10 years.

Julia Child has written four books more: according to recipes created by the TV show "French Chef The Cookbook." The ThirdBook "Mastering the art of French cuisine, Volume II" released in 1971 by Simone Beck (Louisette Bertholle was not invited to participate as a partner has been dissolved) as a co-author. And fourth book that Paul presented photographs of Julia Child in the kitchen and recipes.

Julia Child has mastery of millions on television shows of the 70s and 80s "seen but not yet finished. You also have a series of videos produced in 1989 as" The way to cook. "Cooking by Julia Child, the experimentation, the ' openingnew ideas and tools (the microwave, food processor ...) and his love for the kitchen of chef inspired many of today's beautiful kitchen and TV shows. Her love for cooking and eating shone through her many cooking shows.

You might remember Julia reflects an omelette that came on the counter, then take it and drag it back into the saucepan declaring "only the pan, if no one around, no one will ever know, only dab. .."


Julia Child - "Mastering the art of French cooking" - Brief History

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Saturday, October 1, 2011

Culinary Institute Boot Camp Program - a learning experience for aspiring Head

!±8± Culinary Institute Boot Camp Program - a learning experience for aspiring Head

A Culinary Institute Boot Camp teaches the basics of the kitchen for those who want to cross a road to a professional chef. Mind you, there are people who do not want to register just for the sake of learning to cook or be interrupted. A training camp, as defined in military terms, is a training and indoctrination for new employees. It 'the same with the culinary arts, boot camps are for those who wish to be indoctrinated in the art of cooking.

There areA number of cooking schools and culinary institutes, boot camp programs offer. One of these is the Culinary Institute of America (CIA). CIA in Hyde Park, New York, boot camp programs are offered. Classes are conducted from two days to five days, depending on which program a favorite of students. There are programs for training camp cooking, cook the dinner party, Italian cuisine, the preparation of healthy foods, appetizers, gourmet meals, and other Asian and French cuisineSpecializations related to the art of cooking.

According to the CIA's list of programs, boot camp programs are not all the cooking, they also include instruction in techniques of food preparation in their aesthetic events such as dinners, party planning methods and also the choice of the right ingredients for dishes. In short, all the subtleties of food preparation.

Another culinary institute that offers sessions of Boot Camp, the Fairburn Farm Culinary Retreatand guest house. Fairburn in spring and autumn boot camps consists of five days of cooking classes. These programs focus on the farm to the table skills, deposit products, cooking and storing agricultural understand. The school offers two professional cooks and beginners. Fee starts at $ 1995, accommodation, meals and preserves that can be taken at home. It is probably the best part about these programs see the opportunity for aspiring chefs bakers, cheese makers, wineries and farmProducers at work and understand how each discipline contributes to the creation of meals.

For an interesting environment, amateur cooks for the University of Alaska Anchorage Culinary Arts and Hospitality programs decide Boot Camp. The university offers both cooking and baking sessions of Boot Camp. The program bases the bakery to make bread, cakes, biscuits and other bakery products prepared will be taught. There is also a special program for younger students aged between 12 and17 and an advanced course for those who already have advanced knowledge of cake decorating and cooking. Under the culinary school camp session start, students can learn to appetizers, salads, prepared sandwiches, as well as knife skills, learn to cook properly and kitchen and food hygiene.

A Culinary Institute Boot Camp, as a base, such as cooking classes and can be as comprehensive as the learning of other things about food preparation, such as hygiene and safety in the kitchen.As part of the kitchen of a person is concerned, most of these programs can give.


Culinary Institute Boot Camp Program - a learning experience for aspiring Head

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Thursday, September 22, 2011

Culinary Institute of America 10-Piece Cookware Set

!±8± Culinary Institute of America 10-Piece Cookware Set


Rate : | Price : $549.95 | Post Date : Sep 22, 2011 12:34:29
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An ideal set of cookware to set up the serious home chef. Set includes the most widely used pieces of cookware for a broad range of cooking needs. This set includes an 8 inch Saute, a 10' Saute, 1 Qt. Saucier with cover, 3 Qt. Saucier with cover (cover will fit 10 inch Saute), a 3 quart Sautoir with cover and an 8 Qt. Stock Pot with cover. The 7 ply copper clad material provides an even, consistent environment to ensure excellent results in your kitchen. Designed by the Master Chefs of the esteemed Culinary Institute of America to be the top performing cookware on the market, the Master’s Collection features the perfect amount of copper, surrounded by layers of aluminum and stainless steel. Each layer of metal extends to the top of the pan. This high quality construction makes for an amazingly responsive and conductive piece of kitchen equipment. The detail to design and functionality are exceptional, and will be a welcome addition to your kitchen

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Tuesday, September 20, 2011

KGB Documentary Part 5: Game Deception - disinformation and espionage (1981)

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