201 Street

Singapore is certainly one of the most fascinating places to visit, being an island city state with a complex cultural atmosphere that is always changing.  It is also one of the most exciting places to visit right now, being at the forefront of arts and technology.  There is a uniquely cosmopolitan feel to the place that makes for some splendid tourist pleasures.  Those who have visited before will always be amazed at the new and innovative things that are happening, and those who have never visited are in for some delightful surprises.  The vibrant urban setting is exhilarating during the day, and comes even more to life at night.

There is always something happening in town, with an extremely lively and active local culture, as well as many international performers that pass through.  It’s a fabulous place to get in touch with the essence of global culture, and one of the nicest ways to begin any evening is with a superb meal at one of Singapore’s Chinese restaurants.  After tasting some magnificent food, there is so much to choose from, and you might come across some of the rich and exciting jazz stylings of Aya Sekine.

This young musician has had an amazing career behind her, and there is much more to come.  The artist was born in Osaka, and has spent her first twenty years between Japan and Singapore.  She also lived in New York City for nine years, and put together a terrific festival that lasted for 10 days and featured local New York artists, as well as seven experimental music groups from Japan, called the Japanese-Smackdown New York.  Her energy has not eased up one bit, and she can be seen performing in Singapore, as well as being always connected to an impressive roster of projects with other artists.  Her music is a wonderful introduction to the complexities of Singapore culture.

There’s nothing quite like being famished in a new city, one that you have never been in before, and also in arriving there in your state of hunger. However, this is quite another experience when it occurs in New York City. The problem here is not going to be in finding a place to eat, but rather in choosing from the endless amount of possible options. This is exactly what Jack encountered when he landed at La Guardia Airport in Queens New York. He was so hungry that he was just going to grab something at the airport before hoping in a taxi and heading across the bridge to his Manhattan hotel. He came to New York to visit his friend Max who had moved their two years prior. Instead of eating a quick bite in an airport venue Jack decided to tough it out until he could get ahold of Max and demand that he take him to one of the best Manhattan restaurants.
Jack was a huge fan of food, and although he was constantly hungry, he was also extremely particular about where and what he would eat. And whenever he visited a new city, he would in part gage his like and respect for it by the quality and diversity of cuisine it offered. And now it was New York’s turn to be put to the test. Max was well aware of this aspect of his friend, and was eagerly awaiting his phone call. He had been planning on taking Jack to Keens Steakhouse. He felt that his friend would love not only the food but the atmosphere and historic elements of the establishment. It has served great steaks since 1885 represents the unique historical aspect of the city. Max new that environment, atmosphere, uniqueness and charm were as important to Jack as the food. And he also loved restaurants that somehow represented the city. This was certainly the case for Keens and Max was eager to introduce it to his friend. And Jack could not have been happier or more satisfied. He immediately loved the old charm and feeling of the place. And he loved the steamed Maine lobster and filet mignon he had as his entrée. As he sat there looking at the numerous historic pictures on the wall, he was certain that New York was a great city.

Branding and marketing have proved to be a great part of the success that Avonmore Super Milk has experienced lately in Ireland.  Within just this year, it has seen an increase of about fifteen percent from sales.  Researchers in the industry claimed that about sixty thousand people had actually made the switch to the brand as well.

Part of the reason for its success comes how the company has employed sales management.  Training and experience on his side, Simon Greene, not the famous science fiction author, constructed the campaign that has led to the current success the company has been enjoying lately in the news.  He named it the power of sunshine, owing to the fact that a large amount of people in Ireland actually suffer from a rather significant problem: many of them lack proper amounts of vitamin D.  Some of the effects of lacking enough vitamin D are increased chances of heart disease, diabetes, rickets, cancer, and even schizophrenia, though there is usually some sort of genetic predisposition to the last disease for the deficiency of vitamin D to have that kind of an effect.

There have been large changes in the way the company advertises their goods and in the goods themselves.  The milk now contains a little bit more than the normal calcium and vitamins normally found in milk.  However, it has been put in to address the problems specific to Ireland, and not as a kind of Frankenfood experiment.  In addition to the funny advertisement campaign, the company is also planning on keeping its sponsorship from Munster Rugby Schools Cup.  Further sponsorship will be found on TV as Avonmore will be a patron of the weather on TV.  Charity has also been a big part of what the company does and will continue to be.  There will be a picnic this year that is expected to bring in even more money for the charitable efforts of Avonmore corporate.  Team building and community building games and funs will naturally be a part of the event.

After a six hour flight and and interminable wait a the airport for my bag, (I could not carry it on, it was like two centimeters too long, but I exaggerate, I could have been out of the a lot faster) I was famished, starved, and eying a review of a Chinese restaurant in Kual Lumpur called Sek Yuan. It apparently is an old school place with mid twentieth century charm (this means differing things to different people) and so hungry was I that i went right up to an auto rickshaw, showed the guy with a tight elastic black sock like cap and gold necklace the address and said in my best Malay “How much?” You could not do this at one of the luxury hotels Malaysia has. Normally one might get into an extended argument but I think he say the look of seriousness on my face (I needed to eat) we quickly agreed to a price that I wrote on a lip of paper and we trundled off, then zipped off, dodging traffic like aping pong ball, the humid KL air enveloping me with the smells of the street, the blaring horns and the insane, suicidal drivers. We bounced around for what seemed like forever but was i think twenty minutes  tops wen when wheezed to the restaurant. I could not believe he found it.

I gave the black stockinged fellow a hearty tip that cause his eyes to rotate like a radar dish and my stomach was ratating the same way as I anticipated the evening of Malaysian chines food. Well they had duck hanging int he the back and that was that, I set myself down in the spare restaurant and orderd tea and had the most tremendous Peking duck dish I have ever had, lean, not so fatty as I am used to, cooked to perfection. The waiter looked on in admiration as I just about inhaled the thing, leaving a glistening pile of bones. I’m gonna like Malaysia.

Farmers Markets are the best they are popping up all over the country and world as people become more aware of good nutrition and healthy foods. People are becoming more aware of the impact of moving foods half way around the world. Eating local foods makes much more sense. Food s that were crowning the climate and region you living. The carbon impact of these foods is much less than say an apple in the United States of America that has been flown in from Chili in the off season for apples in the US. The trend toward the local grower and local farmer is an encouraging one. More small farmers are able to make a living growing foods by bring them into the farmers markets to sell themselves to their customers. This is a great advantage for the grower, direct and instant feed back from the end user on quality and quantity. The grower can communicate to the customers what will be up and coming. Which crops will be in next week for the market and the customer builds excitement and anticipation for the product to come in from the field! These foods are fresher, generally organic, ripe from the field as opposed to ripening on the truck or in the stores back room and healthier, no doubt. This trend is effecting all aspects of the food business. Grocery stores are caring more and more organic foods. Resturaunts from the small American dinners to the best Cape Town restaurants are now focused on offering local fresh organic fare. This trend is likely to continue as health and nutrition awareness continue to grows. As evidence continues to pile up about the detrimental effects of pesticides on us the environment our pets and wild animals. It would be nice if all urban dwellers could have access to at least one farmers market once a week near them.

Traveling the world means sampling the best cuisines in the world’s greatest restaurants, and Bombay restaurants is certainly prepared to compete with any of them.  As Indian food is among the world’s finest in terms of taste and sheer visual beauty, dining out here is absolute pleasure.  Our restaurants sample the greatest of India’s cooking, from North to South, and demonstrate a stunning variety that will please every palate.  Indian cooking has a long and fascinating history, much like the country itself.  Where human habitation has such a long presence, one would expect the history of the food to mirror the history of the people.  There are long traditions in culinary expertise here, where centuries of experimentation have led to a certain perfection in some recipes.  Bombay also has an enormously diverse population, and this cosmopolitan setting gives rise to all sorts of innovations as well.

The curious diners will find themselves treated to a stunning blend of both innovation and tradition in our restaurants.  Food here is never taken lightly, as it is the centerpiece for all kinds of social functions, both public and intimate.  It is difficult, in fact, to look into any facet of life in Bombay without hearing about the food served.  Celebrity stories center around ceremonies and festivities where food is at the center.  One of Bombay’s premiere designers, Sangita Kathiwada often shows up at celebrity events where the cuisine is mentioned.  It is sort of a cornerstone of celebrity culture as much as it is of the daily culture.  This makes a good deal of sense when one considers that people look to celebrities for all sorts of cues to what the good life might consists of.  Besides the work, and the usual trappings of fame, such as houses and cars, the eating habits of the rich and famous come to play a part in the cultural myths that are built around stardom.

Sangita Kathiwada has a working practice that enters the culinary realm in rather unexpected ways, as well.  Her designs are shown all over the world, and she has started a non-profit that brings together rural artisans and urban designers.  In the way that recipes are often combinations of cultures, regions, and peoples, the realm of design is often valued as much for variety as it is for its taste.  Variety is a central feature of some of the best cuisines here, and one will find this reflected in our restaurants.

I was told if I want a true taste of Penang food, then I need to walk along Penang Road where food stalls and coffee shops are concentrated the most.  I asked the concierge at one of the Luxury Hotels Penang I was staying in for directions. They told me I should not miss the Laksa and Cendol. They confirmed that if I don’t at least try the food in one of the street stalls then I truly haven’t been to Penang.

I first checked out the Joo Hooi Coffee Penang Road. It was really delightful. The soup was thick with lots of fish meat. I’m normally not a big fan of laksa, but Penanga Laska is different than the Sarawak Laksa or Kulala Lumpur’s Curry Laksa. In Penang, they call it assam Laksa, which is simply laksa.  They are no similarities to the previous two dishes. Even the ingredients and cooking methods are different. At the coffee house, I was lucky to have the lady boss prepare the laksa for me. She prepared all the noodles and stacked them nicely on a plate. This is why they (the street stalls) can prepare laksa so fast, they just pour the hot soup over the noodles a few times, garnish it and it’s ready to be served.

I found, among the streets, a lot of cendol stalls. They were all claiming themselves to be famous, I really got a kick out of that. But, it was very easy to spot the most famous one simply by looking at the number of customers. Looked like quite a lot of celebrities have also visited it too. It’s called ‘Teo Chew Chendol’. I saw photo’s of what I assume were very famous people of Singapore proudly displayed in front of the stall. I waited in line and ordered the cendol, it was quite good actually. Cendol contains the usual gree starch noodles, coconut milk, shaved ice and red beans. Eating it was very messy, luckily I was told to bring my one napkins, so I was prepared.  All in all, I was so happy to experience eating laksa and chendol at the famous Penang food stalls. I do recommend not missing out on this wonderful delight.

When it comes to luxury hotels, there is an incredible selection when traveling Asia.  There is an incredible diversity of lifestyles, customs, languages, and cultures in each major city, and with this diversity comes a diversity of choices in accommodation.  For luxury hotels, there are international standards that all of them have are held to, and one can expect the same excellence in design, service, and amenities.  Aside from this, there is an array of choices within the details, and the details hold the promise of marvelous memories to carry with you for the years to come.  There are local touches that make each place unique, and unique to the cities where they are located.  The concierge can help travelers decide where to go, but once you get there, it’s all up to you.

Luxury is a quality that suggests choices about living the good life, and the good life changes from culture to culture.  But they all seem to agree that hospitality and graciousness are necessary for any luxury to be recognized.  In some places, there are traditions for luxury feasts, where acts of conspicuous consumption illustrate standards of the joy of living.  There are also luxury foods, where it is recognized that there are occasions when a splendid and interesting meal is a commitment to living in the moment.  There is perhaps no other dining experience that suggests living in the moment so much as eating Fugu fish in Japan.

Fugu fish is that category of some 40 classifications of blowfish that have to be cooked exactly right.  This is a little important.  Exactly right, because any variation could release the poison in the fish, and make a luxury food into a last meal.  Chefs in Japan are required to have a license for preparing Fugu, which is a good idea for the customer.  The liver is removed, thus taking out most of the poison, and the spikes also removed, and it’s probably needless to say, no one should try this at home.  It’s complicated, and better left to the trained chef to even consider.  Many amateur chefs lose the battle every year by trying this on their own.  Still, it is considered to be a delicacy, and attempts to breed non-poisonous fugu are unpopular.  Who knows why for sure?  It’s likely that some just like to eat in danger.

Spain is full of beautiful cities and scenic wonders. It is a diverse country and its geography reflects this. Valencia Spain is one of its cities that is full of cultural heritage landmarks, architecture and art. It is also a popular tourist destination and the luxury hotels Valencia provide the top accommodations to make their vacation that much more spectacular. It is the third largest city in Spain, and has many diverse attractions, including a dynamic entertainment scene and various festivals that are celebrated throughout the year.

The Fallas Festival is a great example of prominent events that occur in Valencia, and while it is an essential cultural aspect of residents, it is also popular with tourists. The festival itself is oriented toward honoring Saint Joseph. The Falles refers both to the name of the festival, and also to the monuments that are created to celebrate it. It translates into English as the torch, and there is good reason for calling the festival this name. It takes place during five days and nights, and during this time people run through the streets carrying lit Falles. It turns into a major, all encompassing party, with restaurants serving food on the street and opening their doors wide for patio service.

Valencia offers more than this festival of course, and tourists are awed by the cultural aspects and beautiful architecture of the city. One of the interesting bits of trivia about the city is that is known as the origin of the famous Spanish dish Paella . It is rice based and usually features fish. It consists of vegetables, beans, meat and spices among other ingredients. Tourists often consider this to be a standard national dish, though it is actually regionally oriented, which Spaniards acknowledge. There are different types of Paella, though seafood Paella is one of the most common and popular.

You will love your new grill island and already have a thousand ideas for the splendid times that are ahead of you.  It already adds another room (at least) to your beautiful home, and it’s perfectly natural (and even recommended!) to show it off to your friends.  What’s the point of having something to share if you don’t share it?  These are built for fun.

Everyone loves to eat, and everyone loves movies.  The two seem to go hand-in-hand, and people do these all year round.  In the summer though, when the grilling season starts to hit its zenith in the popular imagination, everything outdoors suddenly starts to take off.  The childhood memories spark the imagination of adults, and kids start to run on their own jet fuel. The smell of cut grass, when mixed with the smell of grills starting up, means that the season is really here.  Long lazy days that end with a lovely meal cooked in your own outdoor cooking is about as good as it gets.  But to push it one more level higher, it might be worth considering adding some outdoor cinema to the experience.

There are multiple options to consider here, and all of them are guaranteed to make you popular in the neighborhood.  Some of our grill islands have built-in television to keep the cook happy.  Gather your friends around and watch your favorite shows.  For large-screen televisions, when the whether gets wet, there are many types of year-round weather television enclosures .  There are also possibilities for adding different kinds of outdoor lighting, and of course, options for stylish sound design.  Adding a screen with a projection system, of course, takes it to a whole new level, and with your grill making the neighborhood hungry, there’s no limit to the fun.  Outdoor cinema has fantastic possibilities, and even dreaming about your perfect combinations of menus and Summer film selections is time well spent, with succulent rewards.

It’s been some time since I’ve written anything about barbecuing. But, I had a great time on my built in grill over the summer holidays, I thought I’d share some of my built in grills tricks. Over the years of grilling, I’ve learned a few things that made everything I grilled turn out perfect everytime. I’ve listed a few that will make you look like a grilling professional.

First, learn how to light the grill.  If you have a gas grill check all the connections to make sure everything is operating properly. If it’s a wood burning or charcoal grill, buy the smallest bag of match light charcoals or tinder, then but the regular bag of charcoal or wood and lighter fluid. Before anyone shows up, lay some match light charcoals or tinder down in your grill. Then as the invited guest arrive, make a show of putting in the charcoals or wood and the lighter fluid. Let it soak up for several minutes then light it up. The match lights or tinder at the bottom should not only hold the fire really well, but help the regular charcoals and wood stay lit.

Now, to truly look like a grilling professional cook ribs with meat that falls off the bone. You can cheat by preparing ahead of time by either buying a 40 ounce can of your favorite beer, toss it into a big stock pot along with two bottles of water, enough that the ribs are barely covered. Add salt, pepper, garlic and onion. Boil the water first before adding in the ribs. Simmer for about an hour. Toss it in the fridge. When it’s time, toss the ribs on the grill and coat them with your homemade barbecue sauce. The ribs do not need to be grilled for long, just enough to heat them up really, get a smokey flavor and the BBQ sauce is a little bit browned.

For burgers, learn how to flip them only once. Flipping the burgers only once saves time and they don’t dry out. A good sign when it’s time to flip is when the blood rises to the top of the burger. Now for chicken, one really needs to be careful in the preparation. I find boiling the chicken first helps make sure that once you place either the whole chicken or chicken parts on the grill, that it will be thoroughly cooked. Peeling the skin aways also helps in this area.

With these tips you are now well on the way for  creating a great barbecue party and being the best griller your friends have ever witnessed.

For travelers who make their way to Delhi, hotels hold many surprises and treasures in store.  There is a remarkable combination of old-world charm with new-world amenities, insuring that guests will find themselves enchanted and also super-connected to the world at large.  Delhi is a city of wonderful contradictions, where the present and the past mix with the future in often remarkably unexpected ways.  The hotels capture this sense, to make for a luxurious experience in the heart of a very lively city.

There are thousands of things to do here.  Sight-seeing is at a premium, with temples and festivals and fairs, and both cultural and historical attractions that will be fun for the whole family.  People watching here is a stunning sport, with endless possibilities for long and pleasant mornings spent observing human nature playing out its drama in the streets.  Then there is the food.  The sumptuous feasts here are fantastic, drawing on centuries of cooking traditions, where recipes have been perfected over time and passed down along the generations.  There are also some amazing chefs here, who are playing with the tradition of Indian food in exciting ways.  Chef Suvir Saran, now one of New York’s finest culinary experts, was born and bred in Delhi, and he’s using the knowledge from here to make his mark on the world.

It’s a very impressive mark, too.  Still quite young, Suvir Saran has written two very influential books, Indian Home Cooking, and American Masala.  These books are just the visible cream of the work that Saran has been doing, advancing the way the world at large views Indian cooking.  For reasons that are baffling, it’s been difficult for Indian cuisine to find its way to the top tier in world cooking traditions.  However, with Saran’s efforts, and other Indian chefs, the ceiling is starting to give way to sense.  Suvir Saran is one of the co-executive chefs at Dévi, one of New York’s finest restaurants, and is changing the way New Yorkers think about food.  Saran has also done multiple television appearances, has taught widely in many prestigious cooking schools, and has of course written many articles for culinary magazines.  His approach is to take the best of the tradition, and experiment using contemporary techniques, to make for a blend of styles that suits contemporary tastes.  The result is a divine gift.

The cuisine of Spain was influenced by the Celtic, Moorish and Orthodox Jewish traditions. Spain proclaims that cooking would be extremely hard to do without beans, tomatoes, potatoes and peppers. 44 percent of the worlds olives are produce in Spain in which makes baking, frying and seasoning with olive oil as well as garlic and onions a staple in all meals. Bread is also considered a main staple to serve with all meals along with a light dessert made with some form of dairy and fruit.

Western Spain is known for its artisan cheeses, such as Torta Del Casar, made with sheep’s milk. Northern Spain is known for an excellent dry red claret wine and of course, Valencia is famous for Paella a rice dish that can include meat, vegetables and seafood served alongside the main meal. Also, northern Spain has a traditional dish of light vegetable soups including peppers and potatoes. Southern Valencia can also boasts about their rich and varied salads served with wine from Jumilla.

Spain’s national dishes comes from Madrid, Cocido Madrileno stew. A mixture of a variety of meats, vegetables and rice stewed all day long and ready to be serve at dinner. Madrid is also known for it’s juicy melons and strawberries. Seville, situated in one of the largest communities in Spain, features Sherry wines and seafood, such as octopus and a dried salted cod prepared to perfection and served with a soup made with beans cooked with ham and chorizo.

One has to mention the most symbolic feature of Spain’s cuisine, the tapas. Tapa means ‘lid’ in Spanish. Referring to the tiny plates they are served on. Tapa is an appetizer found in coffee shops, bars and in the restaurants of The Top Barcelona Hotels and served warm or cold. They come with a mixture of seafoods, chillies, eggs, vegetables and cheeses. Tapas are definitely one of Spain’s single contribution to global culinary diversity. Bon Appetite.

Gallery MOMO in Johannesburg is a progressive and well-respected art gallery with a strong focus on celebrating and supporting the art of Africa. It is located on 7th Avenue in Parktown North Johannesburg. It is one of the region’s premiere galleries and is extremely popular among locals. It also serves as a major interest of tourists, and offers them the chance to see great South African art. MOMO is surrounded by other cultural and entertainment facilities as well as numerous restaurants serving the best of Johannesburg fine dinning.

One of the current exhibits at MOMO features the work of Zambian Artist Stary Mwaba. This latest installation of paintings, titled Solace of a Migrant, comes after his tours of Dublin, New York, London other cities across Africa. Mwaba is a young artist from the rural areas of Zambia, which also serves as a strong aspect of his artistic inspiration. His canvases are filled with various scenes of Zambian life and culture, and they have a strong basis in reality. Some of his paintings illustrate common life elements, such as two men searching for work in the daily newspaper, an older woman working with pottery and molding a pot from it, and a young boy of about ten washing another child’s hair. These themes are highlighted by his use of color and composition.

One of the pieces being displayed at MOMO is titled The Love Letter. It was done in acrylics and shows a young woman reclining with soul of her foot prominently placed in the direction of the observer. The woman seems to be in a state of great reflection as she reads the letter that is hidden from view. Images of birds are juxtaposed against her and seem to be an abstract manifestation of her thoughts. Mwaba often identifies strongly with his subjects, which is the case with woman in The Love Letter. He is a self-taught artist whose style is unique and demonstrative of his personal vision. He has attended workshops and in England, Trinidad, Kenya and America, which have helped to solidify his style. This is his fourth solo exhibit.

Fishing for the bottom feeders along the banks of the city’s water way canals his only thoughts effected by an empty stomach are about catching the funky tasting fish that can only be deep fried and loaded with fish sauce. Thoughts about how this plentiful free food of the waters will fill his belly and his Korean wife’s belly and keep the pangs of hunger away for another day. Coming from Malaysia, Daviz was hoping to ride on the wave of living the good life with which the United States promised. With which his friends, who were already living here, wrote to him to come, any which way he could, and leave the desperate life of rural Singapore.

Daviz, wasn’t really desperate in Singapore, having employment with two Singapore Luxury Hotels. Actually, he was better off than most of his friends living in Singapore and his friends living in the United States. So, sitting there with a makeshift fishing pole in his hand and looking at a Styrofoam ice-chest empty of fish, he can’t help wonder and question his decision to pack up and move to a foreign country. A wealthy country, a country that no article on the Internet or written in books about living in the States could possibly convey or even attempt to make clear just how massively the people of this country are all consuming of non-essential materials, all fearfully preoccupied and all weary of foreigners.

Daviz and his wife have been living here, legally, in the United States for over nine months now. But they are living in out of a van given to them by the kindness of a Korean Christian Church with which his wife attends. Daviz’s years of experience at working in Luxury Hotels as not gotten him employment and his wife’s refusal to learn English isn’t helping just how hard it truly is to make it in the United States, harder than he imagined. But, sitting there, by the banks of a man-made river, Daviz’s thoughts turn back to the fishing for what is free and what is good.

Walking on the dirt path along the river with Johnny Cat, my old tired washed up alcoholic friend of 30 years, talking about this and that, nothing really important cause of his addle-mush-brain caused by all the drinking he has done over the 60 years of his life. His dad gave him his first Pabst Blue Ribbon beer when he was just 8 years old. Johnny Cats drinking steadily increased from that day on.

I take him on these walks once a month when I can get away from the half-way house where I live temporarily until I can get on my feet and function again. I wish I could stay at one of the better NY Hotels and treat myself to a spa or do some shopping while I make the time to visit Johnny Cat. But, I’m broke and in debt, so I stay at a two-bit flea joint not to far from the VA Medical Center where Johnny Cat is kept. He’s lucky he served in the Vietnam War. At least, if not the best of care, he is being taken care of and has 3 meals and a bed.

As we’re walking, I slip him a pint of Jack Daniels I bought with the last couple of bucks I have from this month disability check. Johnny Cat looks at me like how he used to look at me when we would meet at our favorite dive bar. A look of appreciation and gratitude for a wonderful gal not only to drink with, but someone who understands him. His eyes lit up for only a few seconds and he looked at me fondly then they went back into that other world where I have no existence and no access. Mush-brain does that, but not so mushy that he forgot how to down the brown liquid comfort, empty all the contents in the small pint like it was only a shot then toss the bottle into the river. He never forgets how to drink.

I turn him around and we head back toward the VA Care Facility. I hold him up for the most part and tell him that I’m keeping my promise. A promise I made him before his mind went completely addle. We made and agreement that no matter how awful his state of mind was, no matter how difficult it might be, that I must always manage to bring him alcohol. Anything I could get my hands on and enough for him to at least feel the buzz. I swore to my love that I would not fail him. Johnny Cat, my muse, my Bukowski like bar-fly buddy. No one will ever match up to what we had together. Our understanding and love for the libation.

I return him back to the lobby of the VA and watch him stumble back inside. He doesn’t turn to look at me, I know he doesn’t even remember that he was just with me. I’ve kept my promise with Johnny Cat for 6 months, so I know that somewhere, hidden in the darkness of his memories that when he licks his lips to still get some taste of the alcohol that he will know he is loved.

Malaysia wood carving tradition has long been known as the origin of some of the best carvings in the world. The intricate designs and patterns are second to none. The wood working craftsmen are renowned throughout Southern Asia. The great skill of these craftsmen to make fretted door and pillars are commissioned by all commercial enterprises in the major cities of Singapore to Kuala Lumpur. From Singapore Fine Dining restaurants to Kuala Lumpur’s Government offices and buildings.
 
Malay woodcarvers observed three determining factors in selecting timber for their carvings. One is the availability of the timber itself, then the physical characteristics and its durability, and finally, the craftsman’s spiritual beliefs and knowledge about the timber species. The components of most carved buildings are made from heavy hardwood like merbau or cengal. The durability, strength and availability and volume of the sawed timber is of special interest. Motifs of geometry, flora, fauna, calligraphy and universal features are depicted onto the components. Crafts such as weapons, tools, utensils and furniture are also intricately carved. Timber with fine grains and lustrous surfaces are believed to possess strong spirits such as kemuning or kenaung are carved into hilts of swords or weapons. The identity of the carving is the intrinsic knowledge address upon the beauty and the meaning of timbers. All woodcarvings depend on imagination and dreams that depict good or bad energies in which are related to their belief and lifestyles.
 
Wood carving reached an astounding level of intricacy. What truly is unique and special about this art form in Malaysia is the perfection of the craft. The artistic value of any wood carving equally depends on the beauty of the ornamentation, rhythm of pattern elemental and the peaceful harmonious integration and adaptation to the form of the object they cover. Despite all of the trials of life, wood carving remains vastly popular among traditional applied arts. The unique qualities of the spirit woods, invariability of ancient traditions, and a warm heartfelt wholeness to the object by masters’ deft hands are what attracts the entire worlds population to purchase wood carving in today’s hi-tech fast-paced world.

African Foods are varied and vastly plentiful. Rich in fibre and mostly organic. A healthy choice when cooked and eaten in the right combinations. In the Sub-Saharan  from Dakar to Tanzania, south toward Cape Town, most foods are based on commonality like the yam, rice, beans, seafood, poultry, beef, potatoes, lentils and a wondrous selection of aromatic spices. Out the this seemingly small list of food items African cooks can create an infinite array of delicious dishes.
 
The cuisine south of the Sub-Sahara is barely known in many parts of the world because it calls for ingredients that are almost impossible to acquire in this modern world. This includes monkey, snake, zebra, camel, rhinoceros and even elephant which are now a protected species. These call for the more daring diner and the more resourceful cook and or chef.
 
The traditional kitchen to cook African cuisine are outside or in a separate building, apart from the living and sleeping quarters because of the heat generated from the ovens and for safety reasons. To this day, the most common sight in an African kitchen is a large swing blackpot filled with savory meats, vegetables and fresh spices stewing over a fire. The pot sits on three stones arranged triangularly while the fire consumes three pieces of wood meeting at a point under the pot.  Some South Africa Five Star Hotels have adopted this vary traditional way to prepare exquisite meals for the traveler looking for traditional African dishes.
 
Today, many recipes are based on the dishes of the traditional past, like Pap, a staple side dish made from maize and eaten like a rice. Another traditional favorite is biltong or dried meat and a sausage like dish called Boerewors.  With many cuisines a typical South African meal can range from dish to dish, or several dishes served at the same time. There are no rules. South African Cuisine has something for everyone, meat eaters and vegetarians a like can communally eat together and enjoy the delicious meals and wonderful company

The smell of fresh flowers to the wonderful aromas of produce is the reason for creating a small square footage of farm land, okay a garden, either on the roof tops or the space in between the buildings. Having never taken care of rooftop gardens before, I was surprised by the way it differs from the old fashion traditional garden. The major difference being the sun and the wind. Resulting in growing conditions that tend toward the extreme. Like after a good rain, it takes no time for the soil beds to dry out. Hence the use of a tremendous amount of mulch. Creating worries about the weight one places on any rooftop.
 
Although the planting on rooftops isn’t new, it certainly has turned into a city wide industry.  Some New York rooftops are able to hold the weight of 18 inches of topsoil and large quantities of produce can be grown to accommodate the busy Five Star restaurants and New York Hotel Suites  are beginning to create their own rooftop gardens. Providing the Chef the fresh exotic produce and herbs many of their best recipes and dishes require. Even the rooftops of the high rises are making the local farmers markets burst at the seems with all the fresh produce such as hot and green peppers, cucumbers, sweet potato, Heirloom tomatoes, green onions, carrots and well the list can go on forever. There is research going on to develop lightweight rooftop greenhouses and hydroponic techniques . Leading to the growth in rooftops crops and a wider range of produce.
 
There is a real and perceived lack of what is an essential component of healthy living. A missed connection with nature and the use of outdoor space. The concept of a ‘green’ roof is akin to the popularity of the rooftop garden. The new trend to now build green is now entering into the architecture of the roof. Greenroofs are the result of the underlying roof build-up system, providing continuous, uninterrupted layering of protective materials and excellent drainage. So, as more and more awareness of living green, eating healthy and global warming is becoming the norm, it is easy to see why there are more companies cropping up to manufacture products to make it easier for dense city dwellers to become an urban farmer and a gardener.

When invited out in Dubai, whether it be to lunch at the home of client, or to one of the best restaurants, Dubai culture is such that one should do as much as is necessary, to accept the invitation.  In Arab culture, should someone refuse, this may be taken as an insult.  Arabs are extremely hospitable to travelers and enjoy hosting them.  Not to mention, that the experiences one gains through the interactions with the local residents, are experiences that just can not be gained otherwise.  Many who travel throughout the world on business or for pleasure, tend to stay with those from their own culture, and are a bit weary when it comes to truly allowing oneself to immerse fully in an unfamiliar culture.  When conversing with Arabs, it is important to keep in mind that they are extremely interested in what you may have to say, however politics and religion are subjects best left at home.  For even without the intention, many of the customs and beliefs are just so different from those traveling from the United States for example, people may become offended.  Western perspectives and views are often times just too far from those in the Arab nations.

The positions of the hands and feet are important when conversing in the homes of the people of Dubai.  Just as one should not refuse an invitation, one must also not refuse a drink, or food, when offered.  Important to note here is that all drinks and food should be accepted using the right hand only, as the left hand is considered unclean.  And while one is expected to remove their shoes upon entering the home, one must take care to never reveal the bottoms, or the soles, of one’s feet.  This is very offensive, as it implies that you consider the other to be dirt.  Feet must always be kept flat on the floor at all times.  Sharing a meal with an Arab, means that they value your relationship.  And it is for this reason that the acceptance of invitations is so tantamount to ensuring that customs are followed and unnecessary offenses do not take place.

Eating is one of the greatest pleasures in Singapore. There is so much variety from many different cultures it is hard not to find a meal or snack that you will enjoy. Take your pick from Chinese, Malay, Indonesian, Indian, Peranakan, Thai, Korean, and Japanese restaurants. Or visit one of the thousands of Singapore’s hawker stalls. Dining options range from five star restaurants to delis, to fast food and everything in between.

In Singapore there are many food festivals including the Singapore Food Festival in July. These food festivals are held throughout the year and many are close to the tourist areas hosting the best hotels in Singapore.

The Chinese food in Singapore differs by the origin of the cuisine. The food is rice or noodle based along with a variety of meat, poultry, fish, and vegetables. In China there are more than eighty different styles of cooking.

Indian cuisine in Singapore can be identified by the many spices which are used in the curry dishes. This can often be hot, but sometimes delicate in flavoring. The area of the city that should be visited is Little India. Here you will find cuisine from the north and south of India.

And where there is food there is entertainment – which of course go hand in hand. Singapore is the perfect place to visit if you are looking to sample many different types of food.

Twice a year the restaurants of New York have an opportunity to showcase their cuisine to residents and tourists alike. New York Restaurant Week is held every January and July for two weeks. Participating restaurants offer a special menu at a fixed price. These prices are usually deeply discounted from regular prices, which gives diners the chance to sample the variety of quality food available in the city.

Restaurant Week was established in 1992 as part of the festivities surrounding the Democratic National Convention. The program featured three course meals at a variety of restaurants for only $19.92. In addition to the delegates and other convention attendees, quite a number of New Yorkers took advantage of this program. Their support of this one-time event led to the establishment of Restaurant Week as an ongoing program.

Over the years, this Big Apple event has expanded to a twice-a-year event and now includes both lunch and dinner. This allows diners to sample both the summer and winter menus of participating restaurants. The meals are still three courses, not including tip and drinks, but there are now three levels of price: $24.07 and $35.00. Some restaurants have recently extended their participation from weekdays only to include Sundays.

Over 250 New York restaurants now participate in the program. The next dates for Restaurant Week are January 18-23 and 25-30, 2009. Given the popularity of the program, it might be wise to reserve a table if you’re planning to try out one of the more popular restaurants.

The Indian state of Goa was colonized by Portugal rather than Britian. This gives it a different heritage and energy than experienced in most of India. Its famous beaches draw millions of tourists every year, many from other regions of the country, and have contributed to its reputation as the holiday capital of South Asia. Find a good place to stay, such as one of the many five star Goa hotels, plan out your day’s (and night’s) activities, and be sure to take advantage of the incredible food offered in this vacation paradise.

Goan cuisine is famous for its seafood dishes, most consisting of fish curries (xit kodi) created with elaborate recipes and served with rice. As with the rest of India, chili peppers and spices are fundamental to Goan meals. Here coconut, cocoonut oil, and vinegar are also staples.

During holidays and religious events, pork is popular among Catholics in Goan with dishes such as Sorpotel, Vindaloo, and Xacuti finding their way to local tables. Khatkhate is often seen during festivals, whether Hindu or Christian. It is a vegetable stew with fresh coconut, exotic local spices and at least five different vegetables. Other Goan foods include Sannas, which is a version of idli and Koilori which is a Goan dosa.

Many meals are accompanied by feni, a local liquor that has become synonymous with Goa. In North Goa you’ll find cashew feni while in South Goa, it is coconut feni that prevails. Cashews were brought to Goa by the Portuguese and cashew apples are imported from the nearby state of Maharashtra during fruit season to ferment into this famous brew. Coconut feni is made from the sap of the toddy palms rather than the fruit. Whichever version, feni has a strong flavor that has become a popular tourist experience.