#lisjak

[gasstationpopcorn]

cc: teja lisjak

[biglisbonnews]

The Secret Ingredient in a Slovenian Valley's Food and Wine Is Wind On a warm spring day in Slovenia, in an elegant manor surrounded by vineyards, 150 vintners gather to celebrate the wines of their small but fertile valley. They’re here to taste and discuss wine for the Flavors of Vipava Valley festival. As the afternoon goes on, a soft whistle begins to whisper through the trees. At first the attendees barely notice it, then it gets louder, rushing up the hill. The Vipavans lift their glasses in approval, for this very wind is one of the special ingredients that makes their wine distinctive. It’s not just any wind. The burja, as it is known, is a cold drop of air that pours down from the Alps into the Vipava valley, where it meets the thermal air rising from the Adriatic sea. It blows for just under a third of the year and has reached hurricane speeds of 200 kilometers (about 124 miles) per hour. It has knocked trucks off the road, swept people off their feet, and once lifted soil from fields and planted seeds on the other side of the valley. Records have mentioned it dating back to ancient Rome, and it has defined local life, architecture, food, and wine ever since. “When we build houses here we don’t have technical inspections, we just wait for the first burja to arrive,” Primoz Kante, a Vipava resident, says. Winemakers welcome the harsh wind like an old friend. Many rely on the burja to keep their grapes dry and free of mold. This dryness, alongside other factors such as terroir and unique local grape varieties, produces a distinctive buttery flavor in white wines that Slovenes call masleno. Ivi and Edvard Svetlik produce a heady amber wine in the Vipava valley. They macerate their grapes with the skins, seeds, and stems. They don’t add any chemicals, and it is only the burja that does the work of drying the grapes. While it is common practice for winemakers to use pesticides on their vines and sulfites to stop the fermentation process, in Vipava, the wind means that hardly anyone needs to spray their vines with pesticides or fungicides.The resulting wines are natural and organic. Ivi Svetlik believes the lack of chemicals in this process “makes you feel better inside.” Even the hangovers are more bearable, though this could also be the cool breeze in the face. Primož Lavrenčič even named his wine estate “Burja” in tribute to the wind that has long brought the region good fortune. He proudly tells the legend of how the burja came to the defense of the valley in 394 AD, when it was said to have blown the Roman army’s arrows the wrong way. Lavrenčič’s Burja Bela blend of Malvazija, Rebula, and Vipavec grapes even tastes as though wildflowers, pollen, and pine resin blown in the wind have seeped into the essence of the grapes. With windy wine comes windy food. In Vipava and in the nearby Italian city of Trieste, where the burja also blows, locals hang hams in their attics and leave them to be dried by the wind blowing through the open windows. Unlike prosciutto, which is smoked, the flavors of wind-dried ham are more natural and delicate. At Faladur, a restaurant in Vipava, Matej Lavrenčič fries his wind-blown hams into a rich crackling that he sprinkles over a fermented turnip stew called jota. Lavrenčič also produces burjiata mozzarella (pronounced bor-yiata), his take on the exceedingly creamy Italian burrata but named in tribute to the burja and often hung up alongside the hams. He serves his with olive oil from this region; visitors will notice that his olive trees have their branches on only one side, the other half bare from bracing against the burja. But this once-powerful wind is weakening. Before, the burja was so strong that residents piled rocks on their roof tiles or, in Trieste, attached ropes to city walls to keep themselves from being whisked away. No longer essential, these protective measures are starting to disappear. Peter Lisjak, a local producer of wind-blown ham and wine, worries that rising temperatures from global warming are to blame for the wind losing its strength. Even with a weakened wind and an uncertain future, Vipava residents remain grateful for their star ingredient. As Lisjak says, “the Burja is good for us.” https://www.atlasobscura.com/articles/burja-wind-vipava-valley-wine

[andrej-food]

Vipava, Brda, meets Bela krajina🥰🥰 · · · · · · · · · · · · · · · #wine #winelover #winetasting #winetime #winestagram #winelovers #winery #instawine #vino #winelife #belakrajina #lisjak #gasper #sturm #dolc #gostilnapezdirc #kolpa #igbelakrajina #slovenia (at Gostilna Pezdirc v Beli krajini) https://www.instagram.com/p/By7nbX0gS0P/?igshid=109bm4lrotaf

[akademijafotografija]

Dialog, razstava študentov fotografije ALUO, UL. Razstavljajo: Oskar Kandare, Lana Požlep, Rok Černezel, Tine Lisjak, Hana Podvrčič, Lana Soklič, Kaja Škorjanc, Vita Tušek, Bea A. Vernik, Rene Lazovy

Mentorja: doc. Emina Djukić, doc. Peter Rauch (UL ALUO) Strokovni sodelavci: doc. dr. Bostjan Bugaric, doc. Matej Stupica, Vladimir Vidmar V sodelovanju z: Avtomatik delovisce in Mestna občina Koper/Visit Koper.

[padraic1820]

Business Events and why I'm ambidextrous about them

Business Events and why I’m ambidextrous about them

by Pádraic Gilligan, Managing Partner SoolNua & Chief Marketing Officer, SITE

Business Events – is it tourism or economic development?

The debate around whether Business Events should be categorised under “Tourism” or “Economic Development” has been on-going for a decade or more and hasn’t reached any finality or, truth be known, consensus. At a JMIC meeting earlier this year in Germany the topic…

[germandejuana]

Tweeted

Ja era hora!https://t.co/9YiQnKhz8C

— Luka Lisjak ن🎗 (@llisjak) October 22, 2019

[two-track-mind]

Pierre SZEKELY

Bâtisseur b : L'espace - 1979 Peau de vache Atelier Sylviane Lisjak

"BATISSEUR B: L'ESPACE" COWHIDE BY PIERRE SZEKELY - 1979

[slovenijablog02]

Moje pesmi, moje sanje

Včeraj je bila v ljubljanski Hali Tivoli premiera (danes bo prva ponovitev) muzikala, ki ga je režiral (tudi v slovenščino prevedel) Nejc Lisjak, v glavnih vlogah pa nastopata Boštjan Romih in Eva Černe, sicer pa v "zimzeleni zgodbi avstrijske družine von Trapp sodeluje prek 150 ustvarjalcev, od glasbenikov in igralcev do plesalcev in koreografov".

e-Večer /28. maj

e/NeDelo

e-Družina

[amblingramblings-blog]

We made a quick stop on our way north in the Vipava Valley, otherwise known as foodie and wine-o heaven. To take full advantage, we stayed on an agriturismo in Tomaj run by the Skerlj family and enjoyed dinner and breakfast from the fruits of the land. We had to find an ATM the next morning and decided to take that as an opportunity for a nice walk to the next town. The walk took us by apple and plum trees in abundance, and even more vines just waiting for harvest time in a couple of months. There wasn't much in "town," but we did find a really nice guy and the tourist info office (which I'm surprised they even had!) who called over to a local vineyard and arranged for us to visit. Turns out Boris Lisjak's family has been making wine for generations, and they've amassed quite a lot of awards for it, too. Lucky us! It was fun to see his cellar and of course to taste three of his varietals. We took a bottle of the Teran - Istria's most common and well known red - with us to enjoy later.

[gtaradi]

Blue Jeans Radio – doživjeti 100-tu!

U ovo današnje turbulentno vrijeme, s čim god se bavili, najteže je održati stalnost i pri tom ne izgubiti kakvoću. Liji i Srni, dečkima iz Blue Jeans Radija, pošlo je to za mikrofonom već stotinu puta.          I zato im od srca čestitamo!

Slušaš? “Samo dobre vibracije!” – moto je omiljene zabavne emisije Blue Jeans Radio, autora Roberta Lisjaka, koju vodi u duetu s prekaljenim radijskim vukom Robertom Srnecom, a emitira se na Radio Hrčku, Hrvatskom Radiju Čakovec, subotom popodne. Ova je subota malo posebnija, jer prema slušateljima će točno u 15:15 sati, zaploviti 100-ta epizoda ove popularne emisije! Različit od svega što se…

[akademijafotografija]

Letna semestrska razstava / Summer semester exhibtion 2021/2022

Magisterij / Master’s degree studies

Dodiplomski študij / Bacherol degree & FITNESS

Izbirni predmet Fotografija / Elective course Photography

Razstavljajo: Rok Černezel, Irena Drnovšček, Oskar Kandare, Rene Lazovy, Milena Jandrić, Lea Kobal, Tine Lisjak, Hana Podvrčič, Lana Požlep, Lana Soklič, Marie Antonić Solange, Kaja Škorjanc, Eva Štupnik, Vita Tušek, Bea A. Vernik