#pomelo business opportunities.

[farmerstrend]

Pomelo Fruit Farming in Kenya: A Complete Cultivation Guide

Pomelo (Citrus grandis) is a greenish, tropical and subtropical fruit originally that is larger than any other citrus fruit on the planet (thus the species name – ‘grandis’). Though it is the ancestor of the commonly cultivated grapefruit (citrus x paradisi), the pomelo has a thick, hard-to-peel rind and doesn’t have a lot of juice. This Delicious fruit is used as fresh and is also used for…

[chengyouqing]

On December 6, 2023, Chongqing Chengyouqing Network Technology Co., Ltd. (hereinafter referred to as "Chengyouqing") and Chongqing Qingtao Fiberglass Products Co., Ltd. (hereinafter referred to as "Qingtao International") officially announced a strategic partnership today. , aiming to strengthen the competitiveness of both parties and jointly explore the international market.

As a leading company focusing on digital marketing and online promotion, Chengyouqing will provide Qingtao International with a full range of network services and professional support. The two parties will jointly develop and implement a series of marketing plans, including but not limited to search engine optimization (Google SEO), SNS social media marketing, content creation and online advertising, etc. Chengyouqing will tailor a personalized digital marketing plan based on Qingtao International's brand positioning and target market characteristics to enhance its brand awareness and market share.

Chongqing Qingtao Fiberglass Products Co., Ltd. is a comprehensive manufacturer specializing in the production of high-performance fiberglass products and exterior wall insulation backing materials. The registered capital is 5 million yuan and it has production bases in Sichuan and Chongqing. The Sichuan factory has a total investment of 250 million yuan, covering an area of 35,150 square meters, a construction area of 50,429.33 square meters, 7 warping machines, 96 looms, and 2 ovens; the average daily warping output is 23,100 meters, and the daily output of looms is 9,000 meters. . There are 2 factories in Chongqing, one of which has a PVC corner protection production line, a self-adhesive mesh production line, a PVC corner protection net production line, an anchor production line, etc. Another factory is about to start production. Qingtao International Company mainly produces fiberglass product series and exterior wall external insulation material series. All products comply with national standards and have CE certification and ISO9001.2000.ITB certification. The company has won praises from many domestic and foreign customers for its strong strength, good reputation, strict quality management and excellent customer service. Qingtao International has long-term cooperation with well-known national developers such as Longfor, Forte, China Resources, Poly, Hongkong Land, Evergrande, Dongyuan, Sunac, Shui On and Blu-ray.

The products have excellent quality and are favored by customers at home and abroad. Through the cooperation with Chengyouqing, Qingtao International will use Chengyouqing’s rich experience and leading digital marketing technology to further expand the international market and open up more business opportunities.

Chongqing Chengyouqing Network Technology Co., Ltd. is a leading company focusing on digital marketing and online promotion, with rich experience in search engine optimization, social media marketing, content creation and other fields. The company is committed to providing customers with a full range of digital marketing solutions to help companies achieve brand growth and market expansion.

The two parties will jointly share resources and expertise, strengthen teamwork, and jointly promote the internationalization process of Qingtao International's products. This cooperation will bring more business opportunities and international partners to Qingtao International, and open up new industry fields and market space for Orange Pomelo Green. Both parties are confident in this cooperation and look forward to leveraging the power of cooperation to jointly create a new era in the international market.

[firebrands]

mahina lang ang boses mo, ngunit bumibilis ang puso | steve/tony

1.7k, T — Ateneo University AU. Drinking, flirting, kissing. And Sam & Bucky being gremlins. | stony bingo prompt fill: free | on ao3

***

“Man, I hate these lights,” Steve says, using his hand as a shield from the bright neon glow above them. Every time his friends had dragged him to Drew’s, he’d always complained: the lights, the sticky floors, the way some students had started drinking mid-afternoon so by six were already passed out or puking. But what Steve complained about the most were the drinks; Bucky and Sam were always trying to be efficient about their alcohol consumption, trying to find ways to get as drunk as possible on Friday nights without spending all of their money.

The drinks at Drew’s were awful. Someone had told him once, while he was in line for the bathroom, that the drinks were laced with MSG—“That’s why you get drunk right away, man. The MSG dehydrates you so you keep drinking.” Though a strange venue to share a rumor, Steve had felt that there was a grain of truth to it.

A plastic pitcher is placed in front of them, along with three shot glasses. They’d ordered their usual gin and pomelo mix, the drink looking sickly orange under the lights, rather than pale pink. Bucky cackled as he poured them shots.

Steve holds back on complaining about the use of shot glasses rather than actual normal-sized glasses, because Sam and Bucky had overexplained the beauty of the current vessel the last time they’d been here. Steve rolls his eyes at them before clinking their glasses together and downing their drinks.

***

Steve is leaning back happily on the plastic chair, tipsy and pleased to be spending his Friday evening with his friends, despite his earlier protestations. They’re still drinking, but they’re close to being drunk, and there’s a small part of Steve that worries about what kind of bullshit they’ll get into this time, because last Tuesday they’d dared each other to run across the four-lane street to take a piss on the lamppost on the island of Katipunan Avenue.

“No pissing dares,” Steve says, suddenly alert. “No piss dares.”

Bucky looks up from lighting his cigarette, then laughs. “You just want to keep the title, piss champ.”

“Fuck off.”

It’s in the brief moment of jostling that Tony Stark arrives.

Like every cliche popular guy on campus, Tony Stark’s arrival is always cause for fanfare; everyone in the bar turns to him in greeting, like moths to a flame. They all know him, or want to know him.

Steve can’t point out why—is too drunk to even try, but it sets his teeth on edge. He looks away and pours their drinks. He hears Sam’s voice over the din of the crowd and the bad music. “Tones!” Steve looks up with a jolt, and then there he is, grinning with Sam’s arm slung over his shoulder.

“This is Steve and B—”

“James,” Bucky says, waving at him.

“Hi,” Steve says, feeling too small in his own skin.

“Have a drink,” Sam says. He gives Bucky a meaningful look that Steve can’t parse, and with a start, Bucky stands up.

“Gonna get cigarettes,” Bucky says.

He stands and waves at them before hastily leaving. Steve looks down at the table, and the half-full pack of Marlboro reds.

“You can sit there,” Sam says, pointing at Bucky’s now vacant seat.

Steve realizes what’s happening, but it’s too late—Tony slides over and sits beside him.

Steve can’t explain it, but even the way Tony sits exudes coolness, and he feels helplessly drawn to him. Tony stretches out his legs under the table, his knee brushing against Steve’s thigh.

Steve swallows. He realizes the pitcher is in front of him. He pours another shot, and hands it to Tony.

“Cheers,” Tony says.

Tony catches Steve staring at him before Steve even realizes he’s doing it, and he winks at Steve before he downs his drink. In the moment that immediately follows Steve’s flush, he watches Tony’s throat work, tracks the expanse of skin.

Steve drinks hastily, and when he puts down his glass, Sam is grinning directly at him. In the corner of his eye he sees Tony pull out his phone, and Steve takes the opportunity to glare at Sam.

He’d mentioned his passing crush on Tony while the three of them were on a cigarette break in the smoker’s pocket garden (which students affectionately called the ‘smocket’) and Tony had parked right in front of them and waved at Sam before leaving.

“Who’s that?” Steve asked.

“Former lab partner,” Sam said casually. Then he turned to Steve, a slow, knowing grin forming on his lips. “Why?”

Steve frowned at him. “He’s cute.”

Bucky choked on smoke. “Yeah, I mean he’s Tony Stark.”

“He’s Tony Stark?” Steve nearly screeched. He’d heard stories about him, and of course—it was hard to miss the business building being named after his dad.

“Jesus, Steve,” Bucky said with a laugh. “It’s been a whole ass semester and you’d never made the connection?”

“I don’t know people,” Steve said tersely. “I mean there’s no reason I’d ever have crossed paths with him.”

Sam and Bucky shared a look.

“Stop,” Steve said shoving both of them. “Doesn’t matter, anyway.”

Tony taps his glass. “Come on Wilson, I gotta catch up.”

Sam gives Steve one last meaningful look before pouring their drinks.

“So how do you know Sam?” Tony asks.

“Oh, we’re on the football team together,” Steve says. He has to angle himself a little to face Tony properly when he talks, and half of him hates Sam for planning this, but the other half—the drunker half—is pretty happy about his situation.

“Oh of course,” Tony says with a little laugh. He raises his glass, and they all down their drinks. “Should’ve known you were a football player.”

Steve sputters. “Why?”

Tony laughs, turning to Sam with a disbelieving look on his face. “Why, he asks!” He turns back to Steve and gestures at him. “I mean look at you. This is not the body of a casual freshman.”

For the first time in his life, Steve is happy for Drew’s neon red lights. This way, Tony doesn’t see him blush.

***

What followed was a blur. Steve is only sure of a few things: first, that Bucky had come back with a fresh pack of cigarettes, second, that Tony had left to drink with another group of friends, and then another, and then come back to sit beside Steve as if he’d owned the chair, and third—and most importantly—Sam and Bucky were traitors and would get their due.

Sam holds up a finger. “I need to rest my eyes, real quick,” he says.

Bucky laughs. “We’re not falling for that bullshit again. Come on,” he stands, pulls out his wallet.

“I got this,” Tony says, waving them off. He’d moved to rest his arm on the back of Steve’s chair earlier, and Steve hadn’t known peace since; he’s been hyper-aware of every movement between them that could get them to touch, and not knowing if he wanted to or didn’t.

“No, Tony,” Bucky says, laughing a bit uncomfortably. “You barely drank with us.”

“It’s fine,” Tony says, reaching over to push Bucky’s hand away. “I got it.” Tony’s shoulder is flush against Steve’s back. Steve feels a little crazed, wants to have Tony touch more of him, but he stays still.

“Fine,” Bucky says. “But next time it’s on me.”

Tony laughs. “Might regret that, James.”

Bucky smirks and rolls his eyes before patting Sam on the shoulder. “Come on buddy, get up.”

Sam groans.

“Do you want to—“ Steve means to ask any of the following: end the night, go home, stop drinking, but he doesn’t get to because Tony moves and pours their drinks. He can’t believe Sam and Bucky are leaving him with Tony—Tony Stark, who he’d just met and had a crush on for months and now it was just going to be the two of them? In Drew’s? This is not how Steve imagined his first interaction (or any, really) with Tony would be.

Under the haze of alcohol, he feels the tendrils of his earlier anxiety once again take hold. He didn’t want to make a fool of himself, didn’t want to be too obvious or forward, and now Sam and Bucky wouldn’t be there as a buffer—

“Let’s just finish this then we can jet,” Tony says, stopping Steve’s train of thought.

In his periphery, he sees Bucky tilt his head. “Take care of Steve,” he says.

Tony snorts. “Seems like he’s more suited to take care of me,” he says, playfully slapping Steve’s bicep.

Steve makes a choked sound that he hopes is drowned out by the music.

“How are you getting home?” Tony asks, because he’s new to this, doesn’t know their routine. “Do you need a ride?”

“Thanks, Tony, but I don’t think it’s safe for you to drive right now,” Bucky says, finally giving up on Sam getting up on his own and hefting him up by his armpits. “I’ll get him sobered up and get him a cab.”

Tony nods. “What about you?” He asks, turning to Steve.

“Oh I’m just down the street.”

Tony grins at him. “Cool.” They wave goodbye to Bucky, Sam slung over his shoulder and groaning, then Tony orders them another pitcher.

Despite himself, Steve smiles.

They spend the next half-hour drinking and talking, and when the other students and the music gets too loud Tony waves him closer, leans in so he can hear what Steve is saying. Steve follows, shifts his chair until their hips are almost pressed against each other. He’s not even sure what they’re talking about; common friends or the last movie Steve had watched, professors they’d liked, the banality of coursework—it didn’t matter, because each time Tony spoke to him he’d move closer, so close that Steve could feel Tony’s breath on his neck.

Steve laughs at something Tony said, and Tony pulls back to look at him, a pleased smile on his lips.

The realization hits Steve like a train, and before he can recover, Tony tugs him forward by his collar into a kiss.

Their lips stay closed, then a small, half-hysterical laugh bubbles out of Steve and Tony takes it as an opening, sliding his tongue into Steve’s mouth, and that—that’s definitely much better.

They pull away, breathless, and Steve laughs again. “Fuck,” he says.

Tony grins at him. “You wanna?”

[clainesstuff]

Week 11 – Artist – Choice

1. Describe the artist?

2. How long have they been an artist?

3. What are the factors that influence them to do what they do?

Whang-od Oggay, or known as Maria Oggay, is a 104 years old Filipino tattoo artist from the Philippines. She is known as the oldest tattoo artist and started tattooing at a young age, 15 years old. Every tribal tattoo she creates contains symbolic meanings. Tourists all around the world would visit her province to get a tattoo from her. “The tattoo ink she uses is composed of indigenous materials, usually a mixture of charcoal and water that is tapped into the skin using a thorn from a calamansi or pomelo tree”

Her father was a tattoo artist, despite that only men with special tattooing ancestry were allowed to learn the art; however, Whang-od was an exception due to her talent and potential in tattooing her father taught her.

Mark Machado or better known as Mister Cartoon is an American tattoo artist, born and raised in Los Angeles, California. Similar to Whang-Od, he also started at a young age where he discovered he was an artist. At age 12 he got his first art job. He is a popular tattoo artist and has tattooed his clients like 50 Cent, Eminem, Snoop Dogg, and more. His artwork has been featured in many publications such as The Wall Street, XXL, Rolling Stone, and etc.

Additionally, he had a photographer business partner, named Estevan Oriol. They owned SA Studios Global, which is a marketing agency in Los Angeles, and were given the opportunity to collaborate with companies like Vans, Upper Playground, Nike.

[dasananya]

Citrus Powder Market Product Type, Industry Vertical, Distribution Channel: Global Opportunity Analysis and Industry Forecast, 2020-2027

Citrus is a genus of flowering plants, shrubs, and trees of family Rutaceae, which produce citrus fruits such as orange, lemon, limes, grapefruit, pomelos, and several other varieties found in different parts of the world. The citrus fruits are used for the culinary, non-culinary purpose and commercial production of citrus-based products. They are mainly used by food & beverage, cosmetic, pharmaceutical, and consumer goods industries for processing various products.The citrus powder is extracted from the citrus fruit; mainly orange and lemon are used for processing powder. The process for manufacturing citrus powder involves peeling, cutting, extraction, filtration, drying, and grinding of the citrus juice. The citrus powder consists of antioxidants,phenolic compounds, flavonoids, essential amino acids, vitamins, minerals, and others which have been proven effective for controlling health conditions such as blood cholesterol, cancer, cardiovascular, obesity, blood sugar level, and others.

Download PDF Sample Report @ https://www.alliedmarketresearch.com/request-sample/7034

Companies covered

Bluegrass Dairy & Food Inc., Lemon Concentrate S.L, Kanegrade Limited,Givaudan, Ideal Food Ingredients Ltd., Allen Flavors Inc., Paradiesfrucht GmbH, Mountain Rose Herbs Inc., Nutra Green Biotechnology Co., Cifal Herbal Private Ltd.,  Cham Foods (Israel) Ltd.,

COVID-19 ScenarioAnalysis:

The lockdown due to the coronavirus pandemic has initially caused the shutdown of many manufacturing units in various countries. The shortage of manpower has caused stagnation in production and has affected the revenues of companies.

The supply chain has been disrupted because the distribution channels such as supermarkets and retail stores have to be closed to prevent the mass gathering thus the sales have gone down and also a shortage of products has occurred in the supermarkets.

The manufacturing companies faced a shortage of raw material as the supply chain of raw material was interrupted due to decreased mobility.

Citrus powder market is anticipated to grow in the post COVID-19 scenario due to the change in the buying behavior of customers and more inclination towards healthy products.

Get detailed COVID-19 impact analysis on the Citrus Powder Market @ https://www.alliedmarketresearch.com/request-for-customization/7034?reqfor=covid

Key Benefits of the Report:

This study presents the analytical depiction of the global citrus powder market along with the current trends and future estimations to determine the imminent investment pockets.

The report presents information related to key drivers, restraints, and opportunities along with a detailed analysis of the global citrus powder market share.

The current market is quantitatively analyzed from 2020 to 2027 to highlight the global citrus powder market growth scenario.

Porter’s five forces analysis illustrates the potency of buyers & suppliers in the market.

The report provides a detailed global citrus powder market analysis based on competitive intensity and how the competition will take shape in the coming years.

About Allied Market Research:

Allied Market Research (AMR) is a full-service market research and business-consulting wing of Allied Analytics LLP based in Portland, Oregon. Allied Market Research provides global enterprises as well as medium and small businesses with unmatched quality of “Market Research Reports” and “Business Intelligence Solutions.” AMR has a targeted view to provide business insights and consulting to assist its clients to make strategic business decisions and achieve sustainable growth in their respective market domains. AMR offers its services across 11 industry verticals including Life Sciences, Consumer Goods, Materials & Chemicals, Construction & Manufacturing, Food & Beverages, Energy & Power, Semiconductor & Electronics, Automotive & Transportation, ICT & Media, Aerospace & Defense, and BFSI.

We are in professional corporate relations with various companies and this helps us in digging out market data that helps us generate accurate research data tables and confirms utmost accuracy in our market forecasting. Each and every data presented in the reports published by us is extracted through primary interviews with top officials from leading companies of domain concerned. Our secondary data procurement methodology includes deep online and offline research and discussion with knowledgeable professionals and analysts in the industry.

Contact:

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[shruticmi-universe]

GRAPEFRUIT MARKET ANALYSIS

Grapefruit Market, by Variety (Red/ Pink, and White), by Consumption (Direct Intake, Grapefruit Oil Processing, Grapefruit Juice Production, Grapefruit Extracts Production, and Others), by Distribution Channel (Business to Business and Business to Consumers), and by Region (North America, Latin America, Asia Pacific, Europe, Middle East, and Africa) - Size, Share, Outlook, and Opportunity Analysis, 2019 – 2027

 Grapefruit Market- 2017-2027

Definition of Market/Industry:

A grapefruit is a citrus fruit with sour to semi-sweet taste. It is a citrus hybrid, which is a result of accidental hybrid between two citrus species, which include pomelo and sweet orange. The grapefruit comprises 92% water making it one of the fruits with highest water content. Moreover, consumption of this fruit keeps body hydrated. On the basis of variety, grapefruit market is further segmented into pink/red and white.

Statistics:

The grapefruit market was valued at US$ 7,939.7 Mn in 2018 and is expected to reach US$ 11,005.7 Mn by 2027, exhibiting a CAGR of 3.8% over the forecast period (2019 to 2027).

Drivers:

Various health benefits associated with the consumption of grapefruit is expected to boost demand for grapefruit during the forecast period. Grapefruit is a rich source of nutrients such as vitamins, minerals, and antioxidants. Apart from nutritional content, intake of grapefruit has various health benefits such as it lowers the risk of kidney stone, type 2 diabetes, and improves blood pressure and lipid levels in the blood.

Furthermore, increasing demand for grapefruit from end-use industries such as food & beverages, among others is expected to fuel growth of the grapefruit market over the forecast period. For instance, in the food and beverages industry, grapefruit is used in salads, smoothies, yoghurt loaf, and others owing to various nutrients content in grapefruit such as vitamin C, beta-carotene and others.  These factors are expected to propel demand for grapefruit over the forecast period.

Statistics:

Figure 1. Global Grapefruit Market Share (%), By Region, 2018

Market Restraints:

However, stringent government regulations for consumption of grapefruit by human is expected to restrain growth of the grapefruit market over the forecast period. For instance, according to the U.S. Food & Drug Administration’s CPG Sec 510.700 Fortification of Standardized Juices, the grapefruit juice-based products are supposed to be manufactured as per the standard of identity for the unfortified juice and cannot be manufactured as per manufacturer’s product requirement.

Market Opportunities:

Key players are focusing on new product launches associated with grapefruit extracts, which is expected to fuel the market growth over the forecast period. These product launches are expected to help the vendors in expanding their product portfolio and thereby gain a larger customer base in the market. For instance, in September 2017, DrinkStar GmbH, a subsidiary of Symrise AG, launched grapefruit flavor in its lemonade brand, DIET. Furthermore, in October 2018, DrinkStar GmbH launched its new brand Fruit-Cola mix. The product is available in 14 flavors including grapefruit.

Market Trends/Key Takeaways:

The increasing adoption of grapefruit for manufacturing nutraceuticals is expected to propel the global grapefruit market growth over the forecast period. Grapefruit is one of the important members of the Rutaceae family (citrus family). The grapefruit peel have high nutrient content and these peels are source of dietary fibers. In addition, doctors’ advice to maintain a threshold limit of fiber in diet for proper functioning of digestive system. Moreover, consumers are becoming health conscious and are inclining towards consumption of natural and healthy ingredients, which is expected to drive demand for grapefruit in the manufacture of nutraceuticals. For instance, according to Coherent Market Insights analysis, the U.S. nutraceutical ingredients market was valued at US$ 5.83 Bn in 2016 and is estimated to increase to US$ 10.70 Bn by 2025, exhibiting a CAGR of 7.42% during the forecast period (2017-2025).

Figure 2. Global Grapefruit Market Share (%), By Variety, 2018

On the basis on variety, red/ pink segment accounted for the largest revenue share of 80.6% in terms of value in 2018, followed by white segment.

Competitive Section:

Company Names 

·         Bontoux SAS

·         Citrus and Allied Essences Ltd.

·         doTERRA International, LLC

·         Eckes Granini Group

·         Hale Groves

·         Hyatt Fruit Company

·         IMG Citrus

·         Lionel Hitchen Limited

·         Mountain Rose Herbs

·         Symrise AG

·         Young Living Essential Oils

Recent Developments:

Citrus and Allied Essences Ltd.

·         In 2016, the company expanded their distribution network by holding inventories in South Korea. Moreover, the company has warehouses in Maryland, California, Mexico, and the Netherlands.

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https://www.coherentmarketinsights.com/insight/request-sample/3622

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About Us:

Coherent Market Insights is a global market intelligence and consulting organization focused on assisting our plethora of clients achieve transformational growth by helping them make critical business decisions.

What we provide:

Customized market research service

Industry analysis services

Business consulting services

Market intelligence services

Long term engagement model

Country specific analysis

  Contact Us:

Mr. shah

Coherent Market Insights Pvt. Ltd.

Address:  Coherent Market Insights 1001 4th Ave, #3200 Seattle, WA 98154, U.S.

Phone: +1-206-701-6702

Email:  sales@coherentmarketinsights.com

 Source: https://www.coherentmarketinsights.com/market-insight/grapefruit-market-3622

[toptravelleadscom]

The Top 5 Places to see in Bangkok

With a number of airlines now flying to Bangkok, more and more travellers find themselves spending time in Thailand's capital when backpacking Southeast Asia. There is plenty to keep everyone occupied alongside the usual backpacker staple of sampling the bars on the infamous Khaosan Road. In this article, I have listed what I feel to be five excellent places to visit in Bangkok, each rich in culture and very typically Thai.

Chatuchak Weekend Market

Expect large crowds and plenty of bootleg items on sale at Thailand's largest market. With thousands of market stalls covering 35 acres, you can expect to find everything from household goods, handicrafts, food and drink, clothing, footwear to fake football shirts and even live animals! Even if shopping is not your thing, Chatuchak weekend market is well worth a visit just witness this bizarre assembly of stalls.

Grand Palace & Wat Prakeaw

The misleadingly named Grand Palace is actually a complex of beautiful buildings spanning 20 acres in the heart of Bangkok. Wat Prakeaw (or The Temple of the Emerald Buddha), Thailand's most important and sacred temple houses a tiny Buddha carved entirely of Jade, and is probably the most famous temple in the complex.

Throughout the grounds you will find plenty of golden spires and colourful gargoyles and stunning architecture. The only down side is that it is a big tourist attraction, and as such comes with lots of scammers and touts and you will spend a large proportion of your time dodging amateur photographers! However, it is still very much well worth the visit and small entrance fee, and does make for some nice photo opportunities. Get more info about Places to see in Bangkok.

Damnoen Saduak Floating Market

The Damnoen Saduak floating market is actually about 100 kilometres from Bangkok, but well worth the half day round trip to visit. In the past, people used small rowing boast to navigate the canals. Nowadays, you can hire an engine powered longtail, which will power down the waterways when the congestion has eased! It is certainly intriguing and I would recommend getting some fresh fruit from one of the fruit vendors, which will peel, trim and cut any number of exotic fruits for you to try. Why not give the dragon fruit or pomelo a try. If you are not feeling very brave then maybe bananas are a safer option.

Ratchadamnoen Stadium

A trip to Thailand would not be complete without a visit to a Muay Thai Boxing stadium for a thrilling evening of contact sport, Thai style! Professional and amateur matches are held several nights a week, with ticket prices ranging from 500 to 2000 Baht.

Temple of the Reclining Buddha (Wat Pho)

Wat Pho is the largest temple (or Wat) in Bangkok, and houses the 22-acre long statue of the Reclining Buddha. The immense gold-plated statue is intricately carved and is engraved with mother-of-pearl. This impressive temple is not only famous for the Reclining Buddha though: it was also Thailand's first university and the centre of Thai massage. A traditional massage here costs roughly 250 Baht, although you may wish to have something a little less painful and more relaxing like a herbal massage for around the same price.

If you have a bit of time to spare, and you wish to learn the art of Thai massage, courses can be arranged here for about 4500 Baht and can be split over ten days.

Many people find the hustle and bustle of Bangkok a bit too overwhelming and so only stay for a few days and this is enough time to see a few of the attractions listed above. If this busy city proves to be too much for, why not head south towards the islands, where you can treat yourself to some rest and relaxation on some of Thailand's finest beaches.

For more info about Places to see in Bangkok, Visit here: https://www.toptravelleads.com/

[wineanddinosaur]

Toronto’s Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts

Evelyn Chick’s visionary ethos is centered on building (socially distanced) communities and inclusive spaces. She’s honed her skills in the two Cosmopolitan cities of Vancouver and Toronto, where she’s worked at a multitude of businesses — from event spaces such as Blue Water Cafe in Vancouver, to high-volume cocktail bars and fine dining restaurants like Toronto’s Bar Raval and Pretty Ugly, both of which placed Top 10 in Canada’s Best Bars for two years in a row.

With 13 years of experience in the hospitality industry so far, Chick has held numerous roles. Presently, these include beverage director for the Donnelly Group; Canadian coordinator of Speed Rack, an all-female charity competition focused on speed bartending; and, most recently, founder of Evelyn Chick Projects (EC Projects), which launched in May of this year.

Plenty of praise and accolades have accompanied her professional life. She is a WSET-certified sommelier, a certified specialist of spirits, and global champion 2015 of the Beefeater MIXLDN cocktail competition. (Her signature drink, crowned champion at the MIXLDN competition, was called “Endless English Summers,” an homage to a classic Gimlet offering an intoxicating melange of Beefeater London Dry Gin, fino sherry, a Green Park Cordial made of pomelo, fennel, caraway, and salted absinthe.)

Chick’s distinctive flair for crafting creative sips that span cannabis cocktails to zero-proof serves are central to EC Projects, a digital education platform bringing her wellspring of wisdom into people’s homes through livestream classes and virtual workshops. In building this digital hub, Chick says she is all about facilitating an accessible and fun environment where “cocktail-curious” novices can feel free to ask questions, to maximize their learning enjoyment without feeling judged or intimidated. Additionally, Chick recently signed on with Quell, a hospitality agency that represents a roster of talented BIPOC industry professionals. The company is helping her juggle numerous projects on the go, and aligns with her belief that sharing a passion for drinks, food, and bespoke experiences can be achieved through continued diversification of the community at large.

In advocating for equal representation and opportunities, Chick continues to champion for a more robust cultural climate of drinks inclusivity. Her ability to facilitate an ongoing dialogue of what it means to enjoy both alcoholic and non-alcoholic drinks in this ever-shifting landscape only serves to further spark her inventiveness, and cement her place as a beverage leader. Below, Chick shares these thoughts and her affinity for pioneering dynamic drinks in the interview below.

1. What are you doing currently within the drinks industry?

At the moment, I am the regional beverage director for the Donnelly Group in Toronto. In the pandemic, I founded EC Projects, a creative hub for drinks enthusiasts. Additionally, I’m the bar & beverage curator for Restaurants Canada, a national association that serves the needs of the food service industry; and bartender-in-residence for a publication in the city called Toronto Life.

2. Can you share with me the genesis of you founding EC Projects?

The biggest question I get as a bartender is, “How did you come up with stuff like that?” — in terms of developing a cocktail — or, “I have this ingredient at home … how do I use it?” Evelyn Chick Projects is an approachable guide to bartending techniques and artisan recipes for the at-home drinks enthusiast. It started as a passion project for a way to connect with consumers and show them the creative side of the hospitality industry. It explores more than just “this is how you make a drink,” but digs into thoughtful ways in which home bartenders can use ingredients readily found in their pantry or fridge, easy uses they hadn’t considered before with them, and how they complement spirits. It evolved into a cool way for drinks enthusiasts to explore new techniques and recipes through virtual learning and experimentation, all from the comfort of their own home! Everyone had to pivot during the pandemic, so bringing elements of the bar to a digital form makes sense!

For instance, in one session, I used the entire banana (including the peel) to make a food-and-drink-paired recipe. It featured a Banana Chocolate Mug Cake and Caramelized Banana Peel Syrup which I used as a sweetener in an Espresso Martini that was fortified with Bacardi Ocho. This Low Waste project is one of the many subjects I explore in my easy-to-follow recipe series from EC Projects. For more information about tailored classes (one-on-one and group), recipes, tutorials, etc., I encourage everyone to visit my website for more information.

3. With such a diverse portfolio of experiences, what’s the coolest thing you’ve gotten to do in your role(s) so far?

As a Beverage Director for the Donnelly Group, I get to connect with guests on a personal level and share in their passion for learning about spirits, cocktails, etc. It’s all things that come natural to me. Due to the pandemic, I’ve also been able to share my expertise online and connect with a larger global network — which is pretty cool because I’ve missed engaging and interacting with people.

Additionally, in building a name for myself in the industry over the years, I’ve been able to reach audiences beyond the small/local cocktail community. In one instance, I got to curate beverage educational programs for large-scale conferences like the Restaurants Canada Show (Canada’s largest hospitality trade show), bringing a passion for drinks to folks who aren’t directly involved and/or wouldn’t think they would be interested in this side of the industry. I’ve created classes for people who are avid drink enthusiasts but don’t normally have access to the “how-tos” in the hospitality industry. Take, for example, my hosting a virtual cocktail hour for lawyers from a large firm based out of multiple countries across a few time zones, all enjoying the same drink.

4. How have you continued this community building with your businesses and respective roles in the pandemic, especially when it has uprooted and altered the lives of many people?

Evelyn Chick Projects is undoubtedly a product of the pandemic. Without our venues (at the Donnelly Group) open, I had to find a way to preserve that little bit of connection I had in the beverage industry. So for me, building this personal brand during an unprecedented crisis was a huge learning curve; it’s very different when you reach out to potential clients and represent yourself as “the brand” versus repping my position within a company that has buying power. While it was a challenge, I was incredibly excited about it because I had never pursued something of this nature before.

Prior to this, I worked to build up different companies my entire life. This is the first time I’ve created for myself. It’s almost like announcing to the world and saying, “Hey, this is my expertise, this is what I’ve worked on my whole life, and I’m putting it all out there.” I’ve discovered that you almost have to reinvent yourself, think outside the box, and showcase what you can offer as an individual to set yourself apart from the “other you” (e.g., the one repping company brands), if that makes sense. At first, I had doubts all the time about the likability of my content, whether or not I’m justifying what I’m presenting, and whether or not it’s been enough. But so far, the response has been overwhelmingly positive and supportive. It’s a continuing journey of navigating the social network(s), gaining exposure, and telling my personal brand’s story. While there’s a lot of talent, and to set yourself apart is not the easiest task, it’s been an incredibly rewarding venture so far.

5. Have there been additional challenges you or your businesses faced since Covid-19? How did you address it?

In wearing my beverage director hat (with the Donnelly Group), with the world filled with uncertainty, the toughest thing has been keeping my staff informed of the ever-changing situation. We try our best to stay connected with staff (e.g., via Zoom chats) and keep one another posted of any learning opportunities, foster ongoing positivity, and offer each other any prospects that could help them survive the lack of work available. For instance, any time we stumble upon government aid updates, resources from local nonprofits geared toward our hospitality industry, brands that have reached out to support us, or anything just beyond their reach, I’m there to help facilitate dialogue between these channels.

6. What’s a significant shift your business has made in the last six months that you had never considered before?

Altering the business model completely as a restaurant and bar for Pretty Ugly. We’ve had to learn to be flexible in terms of how service should run, and the magnitude of precautionary measures we have to take just to open the doors. There were a lot more considerations to put into practice, such as ensuring the whole space was socially distanced; training staff who are used to nightlife service to shift focus on what to pay attention to in this “new normal” (e.g., health and safety protocols); and exploring alternative options to recoup the loss of revenue from being in lockdown, like takeout, delivery, and cocktail kits. Despite all of these shifts, we remain optimistic: Any obstacle can be overcome, it just may take a bit more time to achieve it!

7. In light of your recent announcement of being repped by Quell (a hospitality agency that represents BIPOC industry professionals), I’m wondering: How are you using your position to push forward on racial equity in the industry?

Both personally and professionally, I’m blessed to have multiple platforms — events, virtual classes, social media — to voice my opinion in matters involving race, diversity, and inclusivity. I am constantly learning from my BIPOC peers, their personal and collective experiences, [and] trying to understand and empathize with situations that they may have come across. Moreover, I have zero tolerance for anyone who makes remarks that are intended to be sexist, racist, homophobic, transphobic, xenophobic, whether internally with staff or externally with patrons. These individuals are made to know that their school of thought is not welcome anywhere.

For my BIPOC peers, I’m not only appreciative of their candor, but use these as teachable moments for our own establishments. For instance, at the Donnelly Group, we have hired external help to set up a diversity council, whose protocols are currently under development, ensuring that our hiring and training practices are inclusive, respectful, and empowering. Everyone should feel safe and welcome to share in what I consider to be these essential community hubs together.

In the interim, I’ve hosted numerous virtual round-table panel discussions called “Initiating Change: Global Hospitality Through a BIPOC Lens,” which delves into many issues regarding the topic of race in hospitality. For example, identifying existing structures, as well as systematic and operational biases we need to change. For those who are interested in learning more, you can find previously recorded and upcoming sessions on my IGTV channel.

8. Looking forward, what opportunities do you see for your business to grow?

There’s lots of room in curating fun virtual experiences at the moment. Thinking beyond classic drink creation and traditional pairings, I’d want to bring something that promotes social gatherings, but in a responsible manner. My ideas include wine and food pairing workshops, showcasing the versatility of one ingredient and using it in numerous ways, cook-along sessions with booze, and a sober-curious rave that’s set to live DJ-spun tunes.

There’s also great demand for unique initiatives that have to do with health, wellness, and moderation. As an example, I’ll be guiding and informing such curious people on how to craft non-alcoholic beverages (that aren’t boring!). There’s a fantastic Spiced Carrot Ginger Mule I’ve made that features spiced chili cinnamon syrup, some fresh lime, and soda, with the buzz from the spice. For those interested in making this recipe, you can find the video link here.

Additionally, with the legalization of cannabis in Canada, there are ways to bridge the world of cannabis and (non-alcoholic) cocktails, educate consumers on these types of drinks; and opportunities to pair terpenes with global cuisines. These sips not only taste delicious, but facilitate much-needed conversations to help remove the stigma surrounding that industry. One drink I’ll highlight is my THC tonic that has notes of pine, earth, and wood from the terpene pinene I use. I take a thoughtful and methodical approach to creating this drink by first identifying the terpenes that the cannabis concentrate bring, then introducing flavors that complement those aromas. It’s very much like an art form, and similar to tasting a spirit or a wine and picking out flavor associations, all while being aware of dosage.

Overall, many businesses have had to shift their goals and perspectives, and the drinks industry is no exception — we’re all learning to cater to different demands. It’s a trying but very exciting time.

9. What’s your long-term vision for your brand?

The goal for Evelyn Chick Projects is to connect people from different industries, walks of life, race, religion — through the shared passion and enjoyment of everything food and drinks — together, but virtually. For the time being, it’s kind of hard to pinpoint exactly what this can look like as EC Projects is very much a fluid, approachable, global, and online brand. With that said, I would like to get to a point where one day, the only barrier between myself and connecting with other food and drink collaborators are dissimilar interests — and I would bridge this divide.

Since everything is going virtual through apps such as Zoom, Google Hangouts, House Party, etc., the possibilities are endless. A cool example I can think of is if a bar from London, England would have me host virtual sessions with their guests and collaborate on a cocktail kit they can follow along with. It’d be such an invigorating opportunity for both parties because we’d inject our respective cultures and thoughts into the process. But this would only be the beginning — it’s just one very small part of what this is about. Ultimately, it’s about creating and uniting a global network of drink enthusiasts beyond the “traditional” confines of a bar, curating incredible experiences that transcend time and space.

The article Toronto’s Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts appeared first on VinePair.

source https://vinepair.com/articles/ec-projects-evelyn-chick/

[delfinamaggiousa]

Toronto’s Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts

Evelyn Chick’s visionary ethos is centered on building (socially distanced) communities and inclusive spaces. She’s honed her skills in the two Cosmopolitan cities of Vancouver and Toronto, where she’s worked at a multitude of businesses — from event spaces such as Blue Water Cafe in Vancouver, to high-volume cocktail bars and fine dining restaurants like Toronto’s Bar Raval and Pretty Ugly, both of which placed Top 10 in Canada’s Best Bars for two years in a row.

With 13 years of experience in the hospitality industry so far, Chick has held numerous roles. Presently, these include beverage director for the Donnelly Group; Canadian coordinator of Speed Rack, an all-female charity competition focused on speed bartending; and, most recently, founder of Evelyn Chick Projects (EC Projects), which launched in May of this year.

Plenty of praise and accolades have accompanied her professional life. She is a WSET-certified sommelier, a certified specialist of spirits, and global champion 2015 of the Beefeater MIXLDN cocktail competition. (Her signature drink, crowned champion at the MIXLDN competition, was called “Endless English Summers,” an homage to a classic Gimlet offering an intoxicating melange of Beefeater London Dry Gin, fino sherry, a Green Park Cordial made of pomelo, fennel, caraway, and salted absinthe.)

Chick’s distinctive flair for crafting creative sips that span cannabis cocktails to zero-proof serves are central to EC Projects, a digital education platform bringing her wellspring of wisdom into people’s homes through livestream classes and virtual workshops. In building this digital hub, Chick says she is all about facilitating an accessible and fun environment where “cocktail-curious” novices can feel free to ask questions, to maximize their learning enjoyment without feeling judged or intimidated. Additionally, Chick recently signed on with Quell, a hospitality agency that represents a roster of talented BIPOC industry professionals. The company is helping her juggle numerous projects on the go, and aligns with her belief that sharing a passion for drinks, food, and bespoke experiences can be achieved through continued diversification of the community at large.

In advocating for equal representation and opportunities, Chick continues to champion for a more robust cultural climate of drinks inclusivity. Her ability to facilitate an ongoing dialogue of what it means to enjoy both alcoholic and non-alcoholic drinks in this ever-shifting landscape only serves to further spark her inventiveness, and cement her place as a beverage leader. Below, Chick shares these thoughts and her affinity for pioneering dynamic drinks in the interview below.

1. What are you doing currently within the drinks industry?

At the moment, I am the regional beverage director for the Donnelly Group in Toronto. In the pandemic, I founded EC Projects, a creative hub for drinks enthusiasts. Additionally, I’m the bar & beverage curator for Restaurants Canada, a national association that serves the needs of the food service industry; and bartender-in-residence for a publication in the city called Toronto Life.

2. Can you share with me the genesis of you founding EC Projects?

The biggest question I get as a bartender is, “How did you come up with stuff like that?” — in terms of developing a cocktail — or, “I have this ingredient at home … how do I use it?” Evelyn Chick Projects is an approachable guide to bartending techniques and artisan recipes for the at-home drinks enthusiast. It started as a passion project for a way to connect with consumers and show them the creative side of the hospitality industry. It explores more than just “this is how you make a drink,” but digs into thoughtful ways in which home bartenders can use ingredients readily found in their pantry or fridge, easy uses they hadn’t considered before with them, and how they complement spirits. It evolved into a cool way for drinks enthusiasts to explore new techniques and recipes through virtual learning and experimentation, all from the comfort of their own home! Everyone had to pivot during the pandemic, so bringing elements of the bar to a digital form makes sense!

For instance, in one session, I used the entire banana (including the peel) to make a food-and-drink-paired recipe. It featured a Banana Chocolate Mug Cake and Caramelized Banana Peel Syrup which I used as a sweetener in an Espresso Martini that was fortified with Bacardi Ocho. This Low Waste project is one of the many subjects I explore in my easy-to-follow recipe series from EC Projects. For more information about tailored classes (one-on-one and group), recipes, tutorials, etc., I encourage everyone to visit my website for more information.

3. With such a diverse portfolio of experiences, what’s the coolest thing you’ve gotten to do in your role(s) so far?

As a Beverage Director for the Donnelly Group, I get to connect with guests on a personal level and share in their passion for learning about spirits, cocktails, etc. It’s all things that come natural to me. Due to the pandemic, I’ve also been able to share my expertise online and connect with a larger global network — which is pretty cool because I’ve missed engaging and interacting with people.

Additionally, in building a name for myself in the industry over the years, I’ve been able to reach audiences beyond the small/local cocktail community. In one instance, I got to curate beverage educational programs for large-scale conferences like the Restaurants Canada Show (Canada’s largest hospitality trade show), bringing a passion for drinks to folks who aren’t directly involved and/or wouldn’t think they would be interested in this side of the industry. I’ve created classes for people who are avid drink enthusiasts but don’t normally have access to the “how-tos” in the hospitality industry. Take, for example, my hosting a virtual cocktail hour for lawyers from a large firm based out of multiple countries across a few time zones, all enjoying the same drink.

4. How have you continued this community building with your businesses and respective roles in the pandemic, especially when it has uprooted and altered the lives of many people?

Evelyn Chick Projects is undoubtedly a product of the pandemic. Without our venues (at the Donnelly Group) open, I had to find a way to preserve that little bit of connection I had in the beverage industry. So for me, building this personal brand during an unprecedented crisis was a huge learning curve; it’s very different when you reach out to potential clients and represent yourself as “the brand” versus repping my position within a company that has buying power. While it was a challenge, I was incredibly excited about it because I had never pursued something of this nature before.

Prior to this, I worked to build up different companies my entire life. This is the first time I’ve created for myself. It’s almost like announcing to the world and saying, “Hey, this is my expertise, this is what I’ve worked on my whole life, and I’m putting it all out there.” I’ve discovered that you almost have to reinvent yourself, think outside the box, and showcase what you can offer as an individual to set yourself apart from the “other you” (e.g., the one repping company brands), if that makes sense. At first, I had doubts all the time about the likability of my content, whether or not I’m justifying what I’m presenting, and whether or not it’s been enough. But so far, the response has been overwhelmingly positive and supportive. It’s a continuing journey of navigating the social network(s), gaining exposure, and telling my personal brand’s story. While there’s a lot of talent, and to set yourself apart is not the easiest task, it’s been an incredibly rewarding venture so far.

5. Have there been additional challenges you or your businesses faced since Covid-19? How did you address it?

In wearing my beverage director hat (with the Donnelly Group), with the world filled with uncertainty, the toughest thing has been keeping my staff informed of the ever-changing situation. We try our best to stay connected with staff (e.g., via Zoom chats) and keep one another posted of any learning opportunities, foster ongoing positivity, and offer each other any prospects that could help them survive the lack of work available. For instance, any time we stumble upon government aid updates, resources from local nonprofits geared toward our hospitality industry, brands that have reached out to support us, or anything just beyond their reach, I’m there to help facilitate dialogue between these channels.

6. What’s a significant shift your business has made in the last six months that you had never considered before?

Altering the business model completely as a restaurant and bar for Pretty Ugly. We’ve had to learn to be flexible in terms of how service should run, and the magnitude of precautionary measures we have to take just to open the doors. There were a lot more considerations to put into practice, such as ensuring the whole space was socially distanced; training staff who are used to nightlife service to shift focus on what to pay attention to in this “new normal” (e.g., health and safety protocols); and exploring alternative options to recoup the loss of revenue from being in lockdown, like takeout, delivery, and cocktail kits. Despite all of these shifts, we remain optimistic: Any obstacle can be overcome, it just may take a bit more time to achieve it!

7. In light of your recent announcement of being repped by Quell (a hospitality agency that represents BIPOC industry professionals), I’m wondering: How are you using your position to push forward on racial equity in the industry?

Both personally and professionally, I’m blessed to have multiple platforms — events, virtual classes, social media — to voice my opinion in matters involving race, diversity, and inclusivity. I am constantly learning from my BIPOC peers, their personal and collective experiences, [and] trying to understand and empathize with situations that they may have come across. Moreover, I have zero tolerance for anyone who makes remarks that are intended to be sexist, racist, homophobic, transphobic, xenophobic, whether internally with staff or externally with patrons. These individuals are made to know that their school of thought is not welcome anywhere.

For my BIPOC peers, I’m not only appreciative of their candor, but use these as teachable moments for our own establishments. For instance, at the Donnelly Group, we have hired external help to set up a diversity council, whose protocols are currently under development, ensuring that our hiring and training practices are inclusive, respectful, and empowering. Everyone should feel safe and welcome to share in what I consider to be these essential community hubs together.

In the interim, I’ve hosted numerous virtual round-table panel discussions called “Initiating Change: Global Hospitality Through a BIPOC Lens,” which delves into many issues regarding the topic of race in hospitality. For example, identifying existing structures, as well as systematic and operational biases we need to change. For those who are interested in learning more, you can find previously recorded and upcoming sessions on my IGTV channel.

8. Looking forward, what opportunities do you see for your business to grow?

There’s lots of room in curating fun virtual experiences at the moment. Thinking beyond classic drink creation and traditional pairings, I’d want to bring something that promotes social gatherings, but in a responsible manner. My ideas include wine and food pairing workshops, showcasing the versatility of one ingredient and using it in numerous ways, cook-along sessions with booze, and a sober-curious rave that’s set to live DJ-spun tunes.

There’s also great demand for unique initiatives that have to do with health, wellness, and moderation. As an example, I’ll be guiding and informing such curious people on how to craft non-alcoholic beverages (that aren’t boring!). There’s a fantastic Spiced Carrot Ginger Mule I’ve made that features spiced chili cinnamon syrup, some fresh lime, and soda, with the buzz from the spice. For those interested in making this recipe, you can find the video link here.

Additionally, with the legalization of cannabis in Canada, there are ways to bridge the world of cannabis and (non-alcoholic) cocktails, educate consumers on these types of drinks; and opportunities to pair terpenes with global cuisines. These sips not only taste delicious, but facilitate much-needed conversations to help remove the stigma surrounding that industry. One drink I’ll highlight is my THC tonic that has notes of pine, earth, and wood from the terpene pinene I use. I take a thoughtful and methodical approach to creating this drink by first identifying the terpenes that the cannabis concentrate bring, then introducing flavors that complement those aromas. It’s very much like an art form, and similar to tasting a spirit or a wine and picking out flavor associations, all while being aware of dosage.

Overall, many businesses have had to shift their goals and perspectives, and the drinks industry is no exception — we’re all learning to cater to different demands. It’s a trying but very exciting time.

9. What’s your long-term vision for your brand?

The goal for Evelyn Chick Projects is to connect people from different industries, walks of life, race, religion — through the shared passion and enjoyment of everything food and drinks — together, but virtually. For the time being, it’s kind of hard to pinpoint exactly what this can look like as EC Projects is very much a fluid, approachable, global, and online brand. With that said, I would like to get to a point where one day, the only barrier between myself and connecting with other food and drink collaborators are dissimilar interests — and I would bridge this divide.

Since everything is going virtual through apps such as Zoom, Google Hangouts, House Party, etc., the possibilities are endless. A cool example I can think of is if a bar from London, England would have me host virtual sessions with their guests and collaborate on a cocktail kit they can follow along with. It’d be such an invigorating opportunity for both parties because we’d inject our respective cultures and thoughts into the process. But this would only be the beginning — it’s just one very small part of what this is about. Ultimately, it’s about creating and uniting a global network of drink enthusiasts beyond the “traditional” confines of a bar, curating incredible experiences that transcend time and space.

The article Toronto’s Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts appeared first on VinePair.

source https://vinepair.com/articles/ec-projects-evelyn-chick/

source https://vinology1.wordpress.com/2020/10/26/torontos-evelyn-chick-is-creating-a-new-at-home-bartending-experience-for-socially-distanced-cocktail-enthusiasts/

[johnboothus]

Torontos Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts

Evelyn Chick’s visionary ethos is centered on building (socially distanced) communities and inclusive spaces. She’s honed her skills in the two Cosmopolitan cities of Vancouver and Toronto, where she’s worked at a multitude of businesses — from event spaces such as Blue Water Cafe in Vancouver, to high-volume cocktail bars and fine dining restaurants like Toronto’s Bar Raval and Pretty Ugly, both of which placed Top 10 in Canada’s Best Bars for two years in a row.

With 13 years of experience in the hospitality industry so far, Chick has held numerous roles. Presently, these include beverage director for the Donnelly Group; Canadian coordinator of Speed Rack, an all-female charity competition focused on speed bartending; and, most recently, founder of Evelyn Chick Projects (EC Projects), which launched in May of this year.

Plenty of praise and accolades have accompanied her professional life. She is a WSET-certified sommelier, a certified specialist of spirits, and global champion 2015 of the Beefeater MIXLDN cocktail competition. (Her signature drink, crowned champion at the MIXLDN competition, was called “Endless English Summers,” an homage to a classic Gimlet offering an intoxicating melange of Beefeater London Dry Gin, fino sherry, a Green Park Cordial made of pomelo, fennel, caraway, and salted absinthe.)

Chick’s distinctive flair for crafting creative sips that span cannabis cocktails to zero-proof serves are central to EC Projects, a digital education platform bringing her wellspring of wisdom into people’s homes through livestream classes and virtual workshops. In building this digital hub, Chick says she is all about facilitating an accessible and fun environment where “cocktail-curious” novices can feel free to ask questions, to maximize their learning enjoyment without feeling judged or intimidated. Additionally, Chick recently signed on with Quell, a hospitality agency that represents a roster of talented BIPOC industry professionals. The company is helping her juggle numerous projects on the go, and aligns with her belief that sharing a passion for drinks, food, and bespoke experiences can be achieved through continued diversification of the community at large.

In advocating for equal representation and opportunities, Chick continues to champion for a more robust cultural climate of drinks inclusivity. Her ability to facilitate an ongoing dialogue of what it means to enjoy both alcoholic and non-alcoholic drinks in this ever-shifting landscape only serves to further spark her inventiveness, and cement her place as a beverage leader. Below, Chick shares these thoughts and her affinity for pioneering dynamic drinks in the interview below.

1. What are you doing currently within the drinks industry?

At the moment, I am the regional beverage director for the Donnelly Group in Toronto. In the pandemic, I founded EC Projects, a creative hub for drinks enthusiasts. Additionally, I’m the bar & beverage curator for Restaurants Canada, a national association that serves the needs of the food service industry; and bartender-in-residence for a publication in the city called Toronto Life.

2. Can you share with me the genesis of you founding EC Projects?

The biggest question I get as a bartender is, “How did you come up with stuff like that?” — in terms of developing a cocktail — or, “I have this ingredient at home … how do I use it?” Evelyn Chick Projects is an approachable guide to bartending techniques and artisan recipes for the at-home drinks enthusiast. It started as a passion project for a way to connect with consumers and show them the creative side of the hospitality industry. It explores more than just “this is how you make a drink,” but digs into thoughtful ways in which home bartenders can use ingredients readily found in their pantry or fridge, easy uses they hadn’t considered before with them, and how they complement spirits. It evolved into a cool way for drinks enthusiasts to explore new techniques and recipes through virtual learning and experimentation, all from the comfort of their own home! Everyone had to pivot during the pandemic, so bringing elements of the bar to a digital form makes sense!

For instance, in one session, I used the entire banana (including the peel) to make a food-and-drink-paired recipe. It featured a Banana Chocolate Mug Cake and Caramelized Banana Peel Syrup which I used as a sweetener in an Espresso Martini that was fortified with Bacardi Ocho. This Low Waste project is one of the many subjects I explore in my easy-to-follow recipe series from EC Projects. For more information about tailored classes (one-on-one and group), recipes, tutorials, etc., I encourage everyone to visit my website for more information.

3. With such a diverse portfolio of experiences, what’s the coolest thing you’ve gotten to do in your role(s) so far?

As a Beverage Director for the Donnelly Group, I get to connect with guests on a personal level and share in their passion for learning about spirits, cocktails, etc. It’s all things that come natural to me. Due to the pandemic, I’ve also been able to share my expertise online and connect with a larger global network — which is pretty cool because I’ve missed engaging and interacting with people.

Additionally, in building a name for myself in the industry over the years, I’ve been able to reach audiences beyond the small/local cocktail community. In one instance, I got to curate beverage educational programs for large-scale conferences like the Restaurants Canada Show (Canada’s largest hospitality trade show), bringing a passion for drinks to folks who aren’t directly involved and/or wouldn’t think they would be interested in this side of the industry. I’ve created classes for people who are avid drink enthusiasts but don’t normally have access to the “how-tos” in the hospitality industry. Take, for example, my hosting a virtual cocktail hour for lawyers from a large firm based out of multiple countries across a few time zones, all enjoying the same drink.

4. How have you continued this community building with your businesses and respective roles in the pandemic, especially when it has uprooted and altered the lives of many people?

Evelyn Chick Projects is undoubtedly a product of the pandemic. Without our venues (at the Donnelly Group) open, I had to find a way to preserve that little bit of connection I had in the beverage industry. So for me, building this personal brand during an unprecedented crisis was a huge learning curve; it’s very different when you reach out to potential clients and represent yourself as “the brand” versus repping my position within a company that has buying power. While it was a challenge, I was incredibly excited about it because I had never pursued something of this nature before.

Prior to this, I worked to build up different companies my entire life. This is the first time I’ve created for myself. It’s almost like announcing to the world and saying, “Hey, this is my expertise, this is what I’ve worked on my whole life, and I’m putting it all out there.” I’ve discovered that you almost have to reinvent yourself, think outside the box, and showcase what you can offer as an individual to set yourself apart from the “other you” (e.g., the one repping company brands), if that makes sense. At first, I had doubts all the time about the likability of my content, whether or not I’m justifying what I’m presenting, and whether or not it’s been enough. But so far, the response has been overwhelmingly positive and supportive. It’s a continuing journey of navigating the social network(s), gaining exposure, and telling my personal brand’s story. While there’s a lot of talent, and to set yourself apart is not the easiest task, it’s been an incredibly rewarding venture so far.

5. Have there been additional challenges you or your businesses faced since Covid-19? How did you address it?

In wearing my beverage director hat (with the Donnelly Group), with the world filled with uncertainty, the toughest thing has been keeping my staff informed of the ever-changing situation. We try our best to stay connected with staff (e.g., via Zoom chats) and keep one another posted of any learning opportunities, foster ongoing positivity, and offer each other any prospects that could help them survive the lack of work available. For instance, any time we stumble upon government aid updates, resources from local nonprofits geared toward our hospitality industry, brands that have reached out to support us, or anything just beyond their reach, I’m there to help facilitate dialogue between these channels.

6. What’s a significant shift your business has made in the last six months that you had never considered before?

Altering the business model completely as a restaurant and bar for Pretty Ugly. We’ve had to learn to be flexible in terms of how service should run, and the magnitude of precautionary measures we have to take just to open the doors. There were a lot more considerations to put into practice, such as ensuring the whole space was socially distanced; training staff who are used to nightlife service to shift focus on what to pay attention to in this “new normal” (e.g., health and safety protocols); and exploring alternative options to recoup the loss of revenue from being in lockdown, like takeout, delivery, and cocktail kits. Despite all of these shifts, we remain optimistic: Any obstacle can be overcome, it just may take a bit more time to achieve it!

7. In light of your recent announcement of being repped by Quell (a hospitality agency that represents BIPOC industry professionals), I’m wondering: How are you using your position to push forward on racial equity in the industry?

Both personally and professionally, I’m blessed to have multiple platforms — events, virtual classes, social media — to voice my opinion in matters involving race, diversity, and inclusivity. I am constantly learning from my BIPOC peers, their personal and collective experiences, [and] trying to understand and empathize with situations that they may have come across. Moreover, I have zero tolerance for anyone who makes remarks that are intended to be sexist, racist, homophobic, transphobic, xenophobic, whether internally with staff or externally with patrons. These individuals are made to know that their school of thought is not welcome anywhere.

For my BIPOC peers, I’m not only appreciative of their candor, but use these as teachable moments for our own establishments. For instance, at the Donnelly Group, we have hired external help to set up a diversity council, whose protocols are currently under development, ensuring that our hiring and training practices are inclusive, respectful, and empowering. Everyone should feel safe and welcome to share in what I consider to be these essential community hubs together.

In the interim, I’ve hosted numerous virtual round-table panel discussions called “Initiating Change: Global Hospitality Through a BIPOC Lens,” which delves into many issues regarding the topic of race in hospitality. For example, identifying existing structures, as well as systematic and operational biases we need to change. For those who are interested in learning more, you can find previously recorded and upcoming sessions on my IGTV channel.

8. Looking forward, what opportunities do you see for your business to grow?

There’s lots of room in curating fun virtual experiences at the moment. Thinking beyond classic drink creation and traditional pairings, I’d want to bring something that promotes social gatherings, but in a responsible manner. My ideas include wine and food pairing workshops, showcasing the versatility of one ingredient and using it in numerous ways, cook-along sessions with booze, and a sober-curious rave that’s set to live DJ-spun tunes.

There’s also great demand for unique initiatives that have to do with health, wellness, and moderation. As an example, I’ll be guiding and informing such curious people on how to craft non-alcoholic beverages (that aren’t boring!). There’s a fantastic Spiced Carrot Ginger Mule I’ve made that features spiced chili cinnamon syrup, some fresh lime, and soda, with the buzz from the spice. For those interested in making this recipe, you can find the video link here.

Additionally, with the legalization of cannabis in Canada, there are ways to bridge the world of cannabis and (non-alcoholic) cocktails, educate consumers on these types of drinks; and opportunities to pair terpenes with global cuisines. These sips not only taste delicious, but facilitate much-needed conversations to help remove the stigma surrounding that industry. One drink I’ll highlight is my THC tonic that has notes of pine, earth, and wood from the terpene pinene I use. I take a thoughtful and methodical approach to creating this drink by first identifying the terpenes that the cannabis concentrate bring, then introducing flavors that complement those aromas. It’s very much like an art form, and similar to tasting a spirit or a wine and picking out flavor associations, all while being aware of dosage.

Overall, many businesses have had to shift their goals and perspectives, and the drinks industry is no exception — we’re all learning to cater to different demands. It’s a trying but very exciting time.

9. What’s your long-term vision for your brand?

The goal for Evelyn Chick Projects is to connect people from different industries, walks of life, race, religion — through the shared passion and enjoyment of everything food and drinks — together, but virtually. For the time being, it’s kind of hard to pinpoint exactly what this can look like as EC Projects is very much a fluid, approachable, global, and online brand. With that said, I would like to get to a point where one day, the only barrier between myself and connecting with other food and drink collaborators are dissimilar interests — and I would bridge this divide.

Since everything is going virtual through apps such as Zoom, Google Hangouts, House Party, etc., the possibilities are endless. A cool example I can think of is if a bar from London, England would have me host virtual sessions with their guests and collaborate on a cocktail kit they can follow along with. It’d be such an invigorating opportunity for both parties because we’d inject our respective cultures and thoughts into the process. But this would only be the beginning — it’s just one very small part of what this is about. Ultimately, it’s about creating and uniting a global network of drink enthusiasts beyond the “traditional” confines of a bar, curating incredible experiences that transcend time and space.

The article Toronto’s Evelyn Chick Is Creating a New At-Home Bartending Experience for Socially Distanced Cocktail Enthusiasts appeared first on VinePair.

Via https://vinepair.com/articles/ec-projects-evelyn-chick/

source https://vinology1.weebly.com/blog/torontos-evelyn-chick-is-creating-a-new-at-home-bartending-experience-for-socially-distanced-cocktail-enthusiasts

[rachaelpate]

Health and Wellness Trend Continues To Drive the Growth of Fruits in South Africa Market

Segment | Share | Forecast (2023)

Market Reports On South Africa Provides the Trending Market Research Report On “Fruits in South Africa” under Food & Beverage category. The Report offers a collection of South Africa Market Trends, South Africa Market Analysis, South Africa Business Trends, And South Africa Market Size And Growth.

The Western Cape is still coming out of the worst drought it has experienced in 300 years. Rainfall has been lower than the average for three consecutive years and throughout 2017 and 2018 there was fear that Cape Town would see the arrival of Day Zero, the day when the city’s municipal water supply would run out and the taps would run dry. Severe water restrictions throughout 2018 mean that households have been limited to 50 litres of water per person per day for much of the year. Western Cape’...

Fruits in South Africa report offers a comprehensive guide to the size and shape of the market at a national level. It provides the latest retail sales data in volume terms 2014-2018, allowing you to identify the sectors driving growth. It offers strategic analysis of key factors influencing the market – be they new product developments, consumption patterns and distribution data. Forecasts to 2023 illustrate how the market is set to change..

Request a free sample copy of Fruits Market Report @ http://www.marketreportsonsouthafrica.com/marketreports/Sample/Reports/522190

Product coverage: Apples, Banana, Cherries, Cranberries/Blueberries, Grapefruit/Pomelo, Grapes, Kiwi Fruit, Lemon and Limes, Oranges, Tangerines and Mandarins, Other Fruits, Peaches/Nectarines, Pears/Quinces, Pineapple, Plums/Sloes, Strawberries. Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data. Why buy this report? * Get a detailed picture of the Fruits market; * Pinpoint growth sectors and identify factors driving change; * Understand the competitive environment, the market’s major players and leading brands; * Use five-year forecasts to assess how the market is predicted to develop.

Headlines Prospects Drought in Western Cape Continues To Impact Deciduous Fruit Harvests Record Avocado Yields Achieved in 2018 The Health and Wellness Trend Continues To Drive the Growth of Fruits Citrus Fruits Categories See A Diverse Range of Growth Trends

Executive Summary Moderate and Sustainable Growth Continues To Define Fresh Food in South Africa Drought Conditions Continue To Affect Several Fresh Food Categories Supermarkets, Traditional Grocery Retailers Remain the Leading Distribution Channels Steady Performance Expected in Fresh Food Over the Forecast Period

Browse our full report with Table of Contents: http://www.marketreportsonsouthafrica.com/marketreports/fruits-in-south-africa/522190

About Market Reports on South Africa: Market Reports on South Africa is thus the one-stop solution for the entire market research requirements with regards to South Africa.

We provide you with insight and analysis on the country’s economic outlook at the national, regional and city level, presenting a deep understanding of disparities and evolutionary paths. Get a complete, consistent and concise view of your markets with comprehensive industry reports. Our latest regional data-banks, forecasts, and detailed risk ratings will help you to identify risk and opportunities in every industry and develop strategic plans to deal with the competitiveness in South Africa’s market.

Contact us: Market Reports On South Africa Tel: +91 22 27810772 / 27810773 Email: info@marketreportsonsouthafrica.com Website: http://www.marketreportsonsouthafrica.com

[backofthebiketours]

What to do in Can Tho? An Overnight Trip

So You’ve heard about the floating market in Can Tho as a must see in Southern Vietnam’s Mekong Delta, but your options to visit are endless. Should you take a full day or half day tour? Spend the night? Or relax in Can Tho city for a few days?

So you want to know, How many days should you stay in Can Tho? My recommendation is 2 days in Can Tho if you can spare the time in your itinerary. I believe that the floating market is only great if you visit very early in the morning, which will require you to stay overnight in Can Tho at least 1 day minimum. The rest of this article, I’m gonna lay out more information so you can better decide how many days in Can Tho is right for you.

Getting to know Can Tho

As a Ho Chi Minh City girl, when I visited Can Tho for my first time I thought that I would only want 1 day in the area to explore the famous market. After that visit, I found myself coming back 2 more times because I really loved the experience and warmth that I felt from the people in the Mekong. All of us Vietnamese know that people from the Southern parts of our country are hospitable, but you really don’t know until you experience it for yourself.

Can Tho is a great city because it’s unique compared to others in Vietnam. Located in the heart of the Mekong Delta, this city has become a must see destination for travelers in Southern Vietnam. While most other cities in the Mekong see barely 1 million visitors a year, the Mekong delta receives over 8 million a year. This cities popularity comes from the numerous canals and the river access that helped develop the famous floating market which has become a must see for travelers.

Can Tho is home to over 1.5 million local Vietnamese making it a large city. It takes only 4 hours from Ho Chi Minh City to get to Can Tho, which makes it an easy day trip for tourists. This prime location next to Ho Chi Minh City is the reason it has a big economy that supports its large population. The rivers and canals give access to local farmers to sell their goods and easily bring them to market in Can Tho before they finally make their way out to Ho Chi Minh City or the rest of the world.

Even though the city is large and bustling with trade, it's easy to escape to the countryside of the Mekong Delta just outside of Can Tho. This area is dense jungle and farm land filled with traditional Vietnamese culture. Many visitors love to visit small homestays in the area to have some time away from the big city of Ho Chi Minh and experience the real charm of the Mekong Delta.

Full Day Tours to the Mekong

I know there are lots of people who choose to visit Can Tho for only a day trip. When you choose to only visit on a day trip, you miss most of the fun. The floating market should be the highlight of this trip but unfortunately, not many buses or travel agencies could get you there early enough in the morning. By the time you get to Can Tho, the market won’t be busy or worth the trip.

If it's the first and maybe your only chance to visit Can Tho, then you're in for something special. Don't push yourself to the point of exhaustion to see everything in just one day. There are even some great tours out there that we recommend you check out, we put together this great list for you to choose from here.

What to do in Can Tho with 2 days?

To be honest, it would be a shame to travel all the way to Can Tho without taking a trip to Cai Rang Market. I don’t want you to look back on the trip with regrets or the feeling of missing out.

Make sure you can visit for at least 2 days in order to see the best of what the city has to offer. This way you can have more flexibility in your itinerary and avoid tiring yourself out.

Canal boats are popular transport link in Can Tho in order to visit other destinations such as the floating market and islets. It can be time-consuming because tourists will need to wait for the next boat to arrive. That’s why you should consider how much time you will need to travel between sites. If you choose a day trip, you won’t have enough time to see the city’s main highlights.

Organizing such a short trip to visit the city’s top attractions is tough. If you are seeking for some bits of advice on what to do in Can Tho, check out my itinerary below.

What to do on the First Day in Can Tho

Depending on when you arrive in Can Tho, you will have more or less time to visit places. If you arrive before noon, you may want to get yourself to Con Son islet right away.

Con Son

Con Son islet lies in the middle of the river, so to get there you need to take a boat from Co Bac wharf. It will take you only 5 minutes to arrive at Con Son.

This place is community based tourism where locals share their way of life. This allows the locals to support themselves and improve livelihoods  Around 10 families take part in tourism services, each family has different interests or activities to offer the tour experience.

On your first destination, you will have the opportunity to explore a tropical fruit garden. You are free to try all sorts of tropical fruits or buy some to eat later.

At the next destination, visitors will have the opportunity to learn how to make traditional cakes and learn how to fish.

After enjoying all the activities, you are welcome to stay for a homemade lunch. The locals will serve simple yet flavorful dishes such as canh chua, banh xeo, and banh lot.

It should take a whole afternoon for you to enjoy everything in Con Son.

Ninh Kieu Bridge

Then, let’s head back to the city of Can Tho and spend a nice evening here. After dinner, you can burn some calories by taking a walk on Ninh Kieu pedestrian bridge. This is the most photogenic place in Can Tho with 2 gigantic lotus flowers made of thousands of neon lights that brighten up the whole area. This is a great spot for taking pictures or just simply enjoying the great view of Can Tho at night.

Tay Do night market

Continue your visit of Can Tho by going to Tay Do night market, located right next to Ninh Kieu Bridge. Inside the market, there are many souvenir vendors, coffee shops and small restaurants.

If you want to discover this area a little more, you will easily find dozens of food stalls across the street, serving all kinds of delicious street foods. This could be an option for dinner treats if you would like to explore street food.

What to do on the Second Day in Can Tho

Floating Market

The whole reason for visiting Can Tho overnight is so that you can see the floating market super early the next morning. This means around 6 am you should be on your little boat going out to the see the vendors, this is when the market is really in full swing. The market will usually settle down by 8 am which is the time that day trips in Can Tho are leaving Ho Chi Minh City. It means that the market they see is only for the tourists benefit, it isn’t actually the real hustle and bustle of the early morning market.

On each boat, the owner will tie whatever they are selling to long poles that reach high above the boat so others can see what they are selling from far away. For example, if you want to buy some pomelos, look for a hanging pomelo and ask the boat to sail towards it.

The biggest attraction of the market must be the delicious food that is cooked and served right on the boat. There are lots and lots of tasty Vietnamese food for you to choose like Hu Tieu, Bun Bo, or Bun Rieu. There are a few drinks being commonly offered like iced coffee, coconut juice, and soy milk.

Once you finish your breakfast, you should take a tour around Mekong canals before leaving Can Tho. By the time the sun starts to heat up, your tour has come to an end.

Below are some of the tours that will help you go to the floating market in Can Tho

Vietsun tourist

211/13 Nguyen Van Linh street, Hung Loi Ward, Ninh Kieu District

Hotline: 0939844234

Mekong delta explorer

58 3/2 street, Xuan Khanh Ward, Ninh Kieu District

Hotline: 0932886008

Mekong smile tour

46 Hai Ba Trung Street, Tan An Ward, Ninh Kieu District

Hotline: 0939729609

I hope my recommendations will be useful for you to enjoy a wonderful vacation without missing all the fun in this marvelous city in two days.

Learn More

Article Source Here: What to do in Can Tho? An Overnight Trip

[phgq]

Underground economy

#PHnews: Underground economy

DAVAO CITY – The coronavirus disease 2019 (Covid-19) pandemic has impacted on the lives and lifestyles of every Filipino, rich or poor, young or old those living in gated subdivisions and in the ghettos, in palaces and shanties.

If anyone thinks it’s only the Filipinos who suffer and endure he or she is absolutely wrong. The major economies all over the world are down and barely surviving.

Millions have lost their jobs and means of livelihood. In the Philippines, the government had spent and is spending still, billions of pesos in social amelioration funds to feed the poor, to ferry home stranded OFWs and in setting up hundreds of infirmaries to augment what used to be the adequate number of hospital beds, in purchasing personal protective equipment and other gears including testing sets and masks.

It is true that Filipinos are resilient and are survivalists. Not a few however are dependent on government dole-outs. For the industrious moreover, the crisis created new opportunities and added income.

In many sidestreets in Davao City, ambulant vendors had surfaced selling varieties of fruits and vegetables, fresh milk, shrimps, fish, lobsters and crabs.

Restaurants are maybe closed but then shifted to home delivery. Enterprising employees augment their income by selling all sorts of home-made products from an assortment of cakes, ready to eat food - name it you have it, kimchi, etcetera, etcetera.

Among those making a windfall, in terms of tips alone, are the delivery boys.

So brisk is the business that some individual producer-sellers, have bonded together in order to meet increasing demands.

ON+LINE ORDERS is a group, now numbering 122, organized by Jovito Cadigal, which is into fruits and vegetables. Individually and several they sell their products to all sorts of markets and clients online.

Where a member receives big volumes of pomelos, durians, and vegetables they merely post their requirements on their ON+LINE ORDERS site and voila the needs are met.

Call it an underground economy, but for a country, in a survival mode, this is less burden to the government.

A bank employee and to the members of O’LORD this is a decent means of income that they are proud of. Besides, any which way you look at it, they help not only themselves and their family but also the government. (PNA)

  ***

References:

* Philippine News Agency. "Underground economy." Philippine News Agency. https://www.pna.gov.ph/articles/1105236 (accessed June 08, 2020 at 10:38PM UTC+14).

* Philippine News Agency. "Underground economy." Archive Today. https://archive.ph/?run=1&url=https://www.pna.gov.ph/articles/1105236 (archived).

[markalina721]

The detailed knowledge about web design Singapore

Web design Singapore is clearly showing up at greater heights as more and more people discover what it brings to the table. These days, it is quite common to go over top web design companies offering their services to businesses. One zone you should prioritize is the utilization of web design in getting conversions. On the off chance that you have no clue about how to go about, then you have unmistakably gone to the right place. In this article, we will take you through some of the best web design practices for conversions.

 Quite a number of marketers are fond of misunderstanding how branding works. A huge piece of the time, they disregard to perceive how website branding can wind up influencing conversions. Review developing a brand can be compared to telling a story. As such, check whether your website is telling the right story or you are simply reinforcing the wrong feelings about your business. Before embarking on your web design project, you should decide on what story you need to tell. That is the place a web design agency will wind up being huge since they will offer a helping hand.

 In the event that you have ever discovered the opportunity to examine companies that showcase some of the best web designs in Singapore, then you will concur that they leverage color and contrast. This can be credited to the fact that contrast helps in making your website elements stand isolated from the rest. For your clients to change over from a general perspective, promise you are utilizing greater contrast on specific areas. Through this action, you are set to impact a huge share of the market without from a general perspective experiencing a ton.

 There you have it, some of the best website design practices for conversions. To avoid the stress that accompanies designing your own website from scratch, you ought to think about working with professionals. This does not mean relying on any web design association you run over. Rather, examine however great as could be standard considering the present condition after which you can settle on one. You can even view the review Elves Lab web design agency or any service provider of choice. Check out MediaOne Marketing and figure out what is the contact for Hello Pomelo not forgetting the best web design agencies in Singapore. For more information, visit this link.

[guidingcambodia]

The Kingdom of Cambodia

https://www.guidingcambodia.com/travel-guide-cambodia/cambodia-country-tourist-attractionCambodia or Kampuchea is small gorgeous home to be explored in Southeast Asia, geographically situates in the tropical monsoon, between Vietnam and Thailand while the northern east shares border with Laos. Cambodia dramatically suffered from the tragic genocide between 1975-1979 which widely shocked the world and sadly processed more than 2 millions of lives in the country.

Cambodia is one of the best destinations in Asia, the fascinating Siem Reap is famed for its marvelous Angkor Wat, the unrivaled masterpieces & the finest architectures that makes Siem Rea become a pearl city of wonder. Distinctively, from Angkor archaeology to the modern capital city of Phnom Penh where precious Royal Palace stands, Cambodia's southern coasts & natural islands offer the perfect relaxation of beach break, unlikely northern hidden Cambodia’s specialty.

When people talk about the fame of Angkor Wat temple, it reminds about the rich civilization of The Khmer Empire dated to 802 CE until the fall of Angkor in 15th century. Nowadays, the entire area comprises 181035 square kilometer with the southern coastline of 443 square kilometer. The country’s population is 15 million estimated in year 2017, with density of 82 people per square kilometer, basic income 3-5 US dollar per day, and 85% of the population relies on agriculture, farming and fishery.

Cambodia’s longest river is Mekong - the trans-river from Tibetan Plateau running via a few Southeast Asia countries before reaches Cambodia and extend into south-seat Vietnam. With the central flood plain, Cambodia features The Great Lake or Tonle Sap - the largest freshwater lake in Southeast Asia and well-known as the biosphere reserve area listed by UNESCO in 1997, and surrounded by 5 provinces Kampong Cham, Pursat, Battambang, Siem Reap & Kampong Thom.

The main economy site is based in Phnom Penh Capital where the garment factories, foreign property investment and tourism industry have rapidly grown but the overall economic growth is still low if compare to the last decade. The major shipment ports in both Phnom Penh Capital and Sihanoukville are the key vessel to boost country’s commercial challenges for open market.

Phnom Penh Capital

The capital is populated over one million and half, the bustling capital as well as the commercial hub of Cambodia. Situates at the conjunction of the Mekong, Tonle Sap River and Tonle Bassac, Phnom Penh features the significant cultural and historical Royal Palace, Silver Pagoda, National Museum and religious Wat Phnom that was built atop the hill in the heart of the capital. In the deep sadness, the killing field of Cheung Ek and the transformed Tuol Sleng museum (S21 Prison) attract hundreds of tourists to witness its tragic sites before continuing to stroll around Tuol Tompoung (Russian market) for happy shopping and have some highlights of the daily capital activities with stopping at independent monument, yellow post office, local markets, active pagodas or at an art museum.

The fresh riverside gives a pleasant walk overlooking Tonle Sap & Mekong as if taking picturesque photos of Royal Palace which should not be missed out. Along the riverfront, there are busy café, interesting boutique shops, restaurants, urban hotels and colonial buildings while at the other sides fulfill of colorful restaurants & bars which make the nightlife more cheerful.

Siem Reap, Angkor Wat

Siem Reap is the significant tourist destination in Cambodia, 320km from Phnom Penh Capital with short flight 45 minutes, 6-7 hours by speed boat in high-water season (mid of September to December) and 6 hours by overland, it’s where hundreds of impressive ancient Angkor temples were constructed by Khmer Empire, especial the renowned Angkor Wat temple built in 12th century, the largest monument in the world as well as the world’s heritage listed by UNESCO and is the only incredibly unrivaled architectures among the world of wonders.

From the tomb raider temple “Ta Prohm” to the intricately carved Banteay Srei “The Pink Sandstone Temple”, the national park of Phnom Kulen waterfall and Tonle Sap floating villages are extremely attractive which truly inspire your journey more exceptional, relaxing, and discoverable.

When the twilight starts to end, the busy colorful Siem Reap pub street begins to fill out hundred tourists, alleys clustering boutique shops and night markets offer variety of local handicrafts, paintings, clothes, silk, statues and so on while the old market, and the riverside of old market’s carts cater different tasty street food and $1.00 cocktail bar-carts.

The far off countryside gives a pleasant sightseeing overlooking beautiful rice paddies dotting with palm trees, vegetable gardens, come across interesting rural activities, cattle, water buffaloes while being welcomed by lovely kids with word “HELLO”. Additionally, biking is the perfect way to see charming Siem Reap countryside.

15 Best Things to Do & See in Siem Reap

Battambang

Bordering Siem Reap with 2.30 hour drive, the largest rice-bowl Battambang truly emerges picturesque countryside while the colonial town remains French architecture, old yellow buildings and some of Angkorian temples are still in good condition including Banan and Ek Phnom temples. Featured by the significant Sangker River, the walkable riverside gives short highlights of evening activities and street food you may love to try.

The most interesting thing to do in Battambang is BAMBOO TRAIN – the unique creative bamboo platform attached motor-engine which runs over the train rails, provides beautiful landscape, fresh air and you absolutely have fun. Whilst, experience a short stay in a tranquil Battambang resort, there are still much more to be explored including the infamous Prahok market, observing rice wine & rice paper making, challenge the real taste of Cambodian bamboo sticky rice, visiting a host family with tropical fruit testing, grape plantation and the oldest wooden house dates back to the colonial era.

From an active walk to an appropriate spot to see thousands of bats flying to their caves in the evening, the mysterious Phnom Sampov is an ideal destination to view the spectacular sunset, taking amazing photos and grabbing the breathtaking before you make your journey the most memorable.

In addition, Prek Toal bird core reserve is the most important bird home within Tonle Sap Biosphere Reserve, a great lush area housing many endangered water birds including darters, little cormorants, grey herons, greater adjutants, milky & painted storks, black headed ibis, spot billed ducks and other species that yearly migrate from different sites to Prek Toal sanctuary for breeding during and the end of the wet season which gives the best time to watch, learn and observe how those are concentratively being conserved.

The Southern Coast

Cambodia’s southern part consists of 443 square kilometer of the coastline with 4 provinces: Sihanoukville, Kampot, Kep and Koh Kong - standing along the blue crystal sea overlooking forestall islands while the undersea provides plenty of opportunities for diving and snorkeling to see the Cambodian underwater flora and fauna. The tasty fresh seafood and the instant fishing Kep crabs are a must-try followed by green Kampot peppers, dipping into local spicy sauces that makes your dishes more delicious.

Accommodating at beautiful resorts or standard hotels at the mainland is a basic relaxing experience while the Koh Andet Island in Koh Kong, Koh Rong Samloem Island, Koh Rong Island, Koh Russey, Koh Sramauch provide ideals for a better experience or even make an exclusive beach holiday at the private island “Koh Song Saa” to capture the true sense of tranquility, nature, sunbathing, swimming and relaxing.

The town orientation, a day trip of city highlights, island boat discovery and a sunset boat cruise are optional touring activities which also give beyond to see the local culture, encounters and photography opportunity rather than just relaxing at the seaside.

Northern Cambodia

The mother of nature in Cambodia, clusters from Stung Treng where the Mekong River, rapids, birds and mangroves meet when Ratanakiri, Mondulkiri to Kratie create an amazing journey to discover the rest of hidden specialty of Cambodia. From the natural volcanic lake “Yeak Laom”, the sleepy town to The Sen San River, the ethnic minority groups of Ratanakiri provides a great opportunity to witness ethnic activities, routine, ancestral believes, customs and culture in their notable villages while Kratie province gives unique chances to see the glimpses of Irrawaddy – the rare threaten freshwater dolphins in the world and Koh Trong Island of Kratie is still popular for authentic experience either by local bikes or horse cart ride with a stop for tasting pomelos and its neighboring Mondulkiri inspires overnights for the next day of playing with, feeding and bathing elephant families in pleasant river within Cambodia jungle and actually don’t forget to go to bath under the most beautiful waterfall “Bou Sra” and take photos of the stunning views of Mondulkiri before leaving for the next destination.

Learn more: https://www.guidingcambodia.com/travel-guide-cambodia/cambodia-country-tourist-attraction

[onlinejewellerystores-blog1]

Ho Chi Min City, And The Cu Chi Tunnels

Advance registration is needed with complete title, date of birth, nationality, gender, passport quantity and visa expiry date for all passengers. In addition, if your passport is misplaced, broken, or stolen prior to your journey, Travel Visa Professional will change it for totally free in time for you to travel to your location.

You want the outdoors of the noodles to brown, whilst the within will be soft and pliable. When we went, there was a fantastic small artwork gallery outdoors the back as well. From there you can trip to the historic town of Dien Bien Phu prior to cutting across to Sapa.

It was bloody scorching in there at 4pm on an overcast day, so it should be unbearable in the middle of a scorching, sunny day. These days we invest the day in Ho Chi Minh, previously recognized as Saigon. Anyway, we motored down masses of narrow lanes, via little settlements set amongst coconut palms, banana trees and numerous other thickly-clustered plants. You can both break off little pieces of banh xeo and type lettuce wraps or mix all the herbs and break off some banh xeo and consume in a bowl.

Secondly, you can get to know her extremely nicely, prior to dating her. Be certain to deliver tissues for the toilet (area) and warm garments for evening, it can get chilly in Sapa. I can only presume I was mid-word in the image beneath, but it provides you a great concept of the new bigger dimension.

You can discover them all over the place at the drink store with a sugar cane juice machine, sit down, contact for a glass of sugar cane juice and wait for five ten minutes. Squeeze in some fresh lemon juice and sugar, and modify to your taste. Nevertheless, because the region from the central stretch to the northern finish is dominated by fishing business, the southern component is much more appropriate for swimming. Situated in between Da Nang and Hoi An, China Seaside is most well-known for its twenty-mile stretch of luscious beachfront home.

I determined to to make Goi Buoi Tom (Vietnamese Pomelo Salad with Shrimp). Or make the shrimp tempura by mixing one/two cup flour, one/two cup rice flour, one/two tsp turmeric, one cup ice cold water, and one egg. You will be overwhelmed by the most calming time on charming and fantastic seashores, or in beautiful and appealing and fascinating adventures. We arrived in Hanoi at their nearby time of eleven.40am and obtained our Visas on Arrival.

Arrival in Hanoi. Verify-in to Hanoi Aurora Hotel in Previous Quarter, then went sightseeing about Hoan Kiem lake. Thousand-yr-previous Hanoi is a fascinating city. Travelling by bike provides us a opportunity to really see every region stopping to greet warm, welcoming individuals or appreciate fresh Vietnamese cuisine straight from the marketplace. Not numerous individuals go to this location simply because all of the fuss goes to Nha Trang.

This saves you the misery of trudging about with a hefty backpack in tropical temperatures, desperately searching for a good location to remain. So, no absolute to the age, Vietnam ladies and males, boys and women, seniors or youngsters, who are single, who annals at these Vietnamsingle websites to look for for a date or partnership. DISCLAIMER: Some of the hyperlinks in this publish are affiliate hyperlinks. This is a guest publish from Agness of eTramping.

You will also require a large knob of galangal and a couple of stalks of lemongrass.

In purchase to achieve this, I obtain nonmonetary donations from people, VFW, American. For this, we do not require five star luxury accommodation - we just require to be secure and comfy. You will also require a large knob of galangal and a couple of stalks of lemongrass. It reveals the techniques to talk nicely with the eight kinds of ladies in the globe. The general impact is distinctive, a combine of other kinds and designs.

In common, they are about the exact same dimension as the mainstream Vietnamese. You might think about all these, however needless to be extremely cautious as Vietnamese aviation is also flying higher and catching with regional tempo. Tan My is my individual preferred Vietnamese restaurant in town. Vietnamese Hue-fashion beef noodle soup).

You will be welcomed aboard and set sail via the bay whilst lunch is served. This will be extremely calming! Tet holidays are the days of rest, happiness and joy. Appreciate with sour sweet sauce and salad. We wandered round numerous locations and passageways, in 1 of the smaller sized temples we visited.