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Monday, October 20, 2014
Israel raises the dead with skyward cemetery
At first glance, the multi-tiered jungle of concrete off a major central Israeli highway does not appear unusual in this city of bland high-rises. But the burgeoning towers are groundbreaking when you consider its future tenants: They will be homes not for the living but rather the dead.
'Black Pete,' the Dutch Santa sidekick, finally gets a face-lift
Black Pete, the jolly sidekick of the Dutch Saint Nicholas, is finally getting a face-lift after years of bitter debate including death threats against those calling for change.
Sunday, October 19, 2014
A new storefront belonging to Tsannkuen Co. (燦坤) opened in Kaohsiung recently, introducing a number of new restaurants, specializing in hot pot, steak, Italian food and more.
The Chablis region of France produces the world's purest expression of chardonnay. This statement reflects at least two concepts. First, the practice of judicious use, or even the absence, of oak leaving the grapes to sing their own song.
Friday, October 17, 2014
Dogs welcome at St. Louis museum about dogs
Exhibits include dog paintings, dog sculptures and displays about famous dogs. But what really makes this St. Louis museum unique is the visitors: Dogs are welcome, and curators aren't worried about the canines knocking things over or making a mess.
Tuesday, October 14, 2014
Cowboys chase glory at Colombia's coleo
The gate opens and the bull charges into the arena, two cowboys on horseback in hot pursuit.
Monday, October 13, 2014
Do cheat. Don't eat breakfast: Being a Parisian woman
Embrace your inner snob. Wear red with pink. Eat oysters at home and go to bed before midnight on New Year's Eve. Just some of the advice meted out by four Frenchwomen in a new book on “how to be Parisian.”
AFP, BBC, Times win war correspondent prizes
AFP photographer Mohammed Al-Shaikh and the BBC's Lyse Doucet were among the winners at the annual Bayeux-Calvados awards for war correspondents announced on Saturday in Bayeux, northwestern France.
Chris Tyrrell, fifth generation winemaker with the family-owned Tyrrell's Wines in Australia, once told me the key to selling wine is to make sure that wines are “seriously in danger of being tasted.” He meant that people remember — and ultimately buy — wine they have tried and liked.
The menu includes crickets and wax worms on toothpick skewers for dipping in a fountain of melted chocolate, along with “tarsal toffee” made with bug legs and mealworms and fudge infused with crickets and marshmallows.
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