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Ро́за Влади́мировна Тама́ркина (23 марта 1920, Киев — 5 августа 1950, Москва) — советская пианистка.

Биография
Родилась в семье киевлянина Тамаркина Владимира Марковича (Волько Мотелевича) (1882—1969) и одесситки Тамаркиной Анны Львовны (ур. Лапидус Ханны Элевны) (1883—1942). «Ни мать, ни отец не занимались музыкой. Мама очень любила музыку, но не играла. В семье было две старших сестры. Одна сестра училась играть на рояле, а вторая на скрипке. Мой дядя, по профессии настройщик, был музыкантом пианистом-любителем. Я часто приходила к нему слушать, как играют, слушала, как занимается сестра».

В 1925—1931 годах Роза училась в школе 1-й ступени Киевской консерватории, в классе Н. М. Гольденберг, в 1932 году принята в «Особую детскую группу», организованную при Московской консерватории А. Б. Гольденвейзером в класс самого Гольденвейзера. Уже в 1933 году Тамаркина приняла участие в Первом всесоюзном конкурсе музыкантов-исполнителей, где получила специальную премию (по возрасту она не могла считаться полноправной участницей конкурса), а через два года, уже будучи студенткой Гольденвейзера в консерватории, на Втором конкурсе уверенно заняла первое место. Первые грампластинки Розы Тамаркиной с её исполнениями произведений Ф. Листа (Парафраза на темы «Риголетто» и 10-я Рапсодия), выпущенные в 1935 году, были высоко отмечены музыкальной критикой. Григорий Поляновский писал: «…Но совершенно незабываемое впечатление оставляет игра четырнадцатилетней пианистки Розы Тамаркиной, ученицы профессора Гольденвейзера. Десятая рапсодия Листа в её трактовке — это одно из тех музыкальных событий, которые становятся обычными в нашей расцветающей талантами стране».

Триумфальным стало выступление 16-летней Тамаркиной на третьем Международном конкурсе имени Шопена, проходившем в Варшаве в феврале-марте 1937 года. Блестяще исполнив конкурсную программу, пианистка завоевала симпатии публики и жюри (в числе судей были Генрих Нейгауз, Эмиль Зауэр, Вильгельм Бакхауз) и получила вторую премию, уступив лишь Якову Заку. «У Розы поразило именно то, что несмотря на свой юный возраст, она несомненно является совершенно сформировавшейся, совершенно сознательной пианисткой» — отмечал Генрих Нейгауз. В конкурсе участвовало ещё три пианиста одного с Розой возраста, но ни один из них не мог с ней сравниться ни по масштабам своего дарования, ни по законченности исполнения. Польская газета «Kurjer Warszawski» писала: «Исполнение Розы Тамаркиной наделено эмоциональными чертами уже сложившейся художественной индивидуальности, которая бы сделала честь не одному взрослому пианисту».

После окончания конкурса она выступила в разных городах Польши, а по возвращении в СССР началась её концертная карьера. На выступлениях Розы Тамаркиной практически всегда бывали аншлаги. Слава, признание, творческий авторитет её неуклонно растут. Вскоре по возвращении из Варшавы её награждают — «за исключительные успехи в области музыкального искусства» — орденом «Знак Почёта». Студентку, не достигшую ещё двадцатилетнего возраста, в 1939 году избирают депутатом Моссовета. В 1940 году она с отличием заканчивает консерваторию и поступает в аспирантуру сначала к Гольденвейзеру, а в 1943 году переходит в класс Константина Игумнова. Во время войны, находясь в эвакуации вместе с коллективом консерватории, Тамаркина продолжает выступать, в мае 1942 года играет концерт в Москве.

Во второй половине 1940-х Тамаркина преподавала в консерватории (в качестве ассистентки Константина Игумнова и Льва Оборина), не прекращая концертных выступлений, однако неизлечимая тогда болезнь (лимфогранулематоз), первые признаки которой начали появляться ещё в начале 1940-х, привела к её скорой смерти. Последний концерт пианистки состоялся в феврале 1950 года.

В 1940—1944 годах была замужем за пианистом Э. Гилельсом.

Похоронена на 8-м участке Введенского кладбища.

Творчество
Тамаркина считалась одной из лучших исполнительниц своего времени. Гольденвейзер говорил о ней:

В игре Тамаркиной гармонично сочетались естественность и простота замысла, безукоризненная техническая отделка, безупречный вкус и то свойство, которым обладают только особенно одарённые натуры: способность одинаково неотразимо воздействовать на широкого слушателя и на слушателя высококвалифицированного.

Роза Тамаркина была представительница лирико-романтической струи в музыкальном искусстве — а концертанты такого плана пользуются обычно особыми симпатиями публики. Художники-романтики среди исполнителей встречаются сравнительно нечасто. Их «золотая пора» пришлась на вторую половину XIX — начало XX столетия; даже в 1930-е годы, когда взошла и засверкала звезда Тамаркиной, появление их на концертной сцене было скорее исключением, нежели правилом. Всё настойчивее утверждается в это время тип художника-интеллектуала, всё больше становится мастеров, расчётливых и техничных в своих действиях. Всё чаще доводится встречаться в филармонических залах с безукоризненно выстроенными звуковыми конструкциями, с гладко отшлифованными музыкальными «изделиями»; всё заметнее делается примат «рацио» в исполнительском творчестве. Не исключено, что именно поэтому, в силу обратной слушательской реакции, искусство Розы Тамаркиной (как и её современника Якова Флиера) пользовалось таким горячим признанием. Людей подкупала непосредственность и полнота чувств, которые всегда отличали её игру, увлекала присущая артистке окрылённость, приподнятость тона, очаровывала живая эмоциональность её исполнения.

Вместе с тем Тамаркина отнюдь не склонна была игнорировать и хорошую организацию игры. Всё в её искусстве было чётко упорядочено, отлажено и сбалансировано. Конечно, имело значение и то, что она была воспитанницей Гольденвейзера — музыканта, не устававшего прививать своим ученикам уважение к классически строгим и ясным звуковым формам. Но не только в этом дело. Самой Тамаркиной как художнику была присуща изначально некая внутренняя гармония; об этом вспоминают едва ли не все, кто наблюдал её с близкой дистанции. Любые диспропорции или преувеличения шокировали её музыкальное чувство. И этого, естественно, нельзя было не ощутить в её исполнительском творчестве. Её яркий природный темперамент редко выплескивался за рамки вкуса и художественной меры, что отмечалось большинством критиков.

Награды
 Орден «Знак Почёта» (27.04.1937) — за исключительные успехи в области музыкального искусства.

Дискография
 1952 — 8", 78Д—00919-20
 Ф. Лист — Сонет Петрарки № 104
 Ф. Шопен — Скерцо № 3 до диез минор, соч. 39
 1956 — 12", LP (Д—02733-34)
 Ф. Шопен — Фантазия фа минор, соч. 49
 Р. Шуман — Три фантастических отрывка, соч. 111
 Ф. Шуберт — Экспромт ми бемоль мажор, соч. 90 № 2
 Ф. Шуберт — Экспромт соль бемоль мажор, соч. 90 № 3
 Ф. Лист — Сонет Петрарки № 104
 Ф. Шопен — Скерцо № 3 до диез минор, соч. 39

 2006 — 3CD (реставрация Vista Vera)
 CD1 (VVCD-00092)
 С. Рахманинов — 2-й концерт для фортепиано с оркестром. С Государственным симфоническим оркестром п/у Н. Аносова. Запись из Большого зала Московской консерватории 26 мая 1948 г.
 С. Танеев — Квинтет соль-минор, соч.30. С квартетом Большого театра (И. Жук, Б. Вельтман, М. Гурвич, И. Буравский), запись 1946 г.
 CD2 (VVCD-00095):
 Ф. Шуберт — Экспромт ми бемоль мажор, соч.90. Запись 1946 г.
 Ф. Шуберт — Экспромт соль бемоль мажор, соч.90. Запись 1946 г.
 Ф. Шуберт, Ф. Лист — «Мельник и ручей» (). Запись по трансляции из Большого зала Московской консерватории, 24 апреля 1948 г.
 Ф. Шуберт, Ф. Лист — «Оцепенение» (). Запись по трансляции из Большого зала Московской консерватории, 24 апреля 1948 г.
 Ф. Лист — Парафраза на темы «Риголетто». Запись 1947 г.
 Ф. Лист — Венгерская рапсодия № 10. Запись 1948 г.
 Ф. Лист — Сонет Петрарки № 104. Запись 1948 г
 И. Брамс — Квинтет фа минор, op.34. С квартетом Большого театра (И. Жук, Б. Вельтман, М. Гурвич, И. Буравский), запись 1947 г.
 CD3 (VVCD-00101):
 С. Рахманинов — Прелюдия ми минор, соч.1889 г. Запись 1947-48 гг.
 С. Рахманинов — Прелюдия фа мажор, соч.1891 г. Запись 1947-48 гг.
 С. Рахманинов — Гавот ми бемоль мажор, соч.1889 г. Запись 1947-48 гг.
 С. Рахманинов — Прелюдия до минор, соч. 23, № 7. Запись 1947-48 гг.
 Ф. Шопен — Скерцо № 3. Запись 1947-48 гг.
 Ф. Шопен — Фантазия фа-минор, соч.49. Запись 1947-48 гг.
 Ф. Шопен — Полонез-фантазия ля бемоль мажор, соч.61. Запись 1947-48 гг.
 Р. Шуман — Три фантастических отрывка. Запись 1947-48 гг.
 № 1 до минор
 № 2 ля бемоль мажор
 № 3 до минор
 Ц. Франк — Соната для скрипки и фортепиано до мажор. Скрипка — М. Козолупова, запись 1947-48 гг.

Примечания

Литература
 Зак Я. И. О Розе Тамаркиной. ― «Советская музыка», № 10 за 1950.

 О. Л. Черников. Королева чарующих звуков // Музыка и время, № 1, 2002.
 А. В. Вицинский. Беседы с пианистами: Яков Флиер, Эмиль Гилельс, Лев Оборин, Владимир Софроницкий, Нина Емельянова, Абрам Шацкес, Исаак Михновский, Григорий Гинзбург, Роза Тамаркина [и др.]. М.: Классика-XXI, 2007.
 Стивен Вайглер. Смутный объект желания // International Piano, Великобритания, 7-8/2007.

 О. Л. Черников. Рояль и голоса великих. Серия: Музыкальная библиотека. Издательство: Феникс, 2011. — 224 стр. ISBN 978-5-222-17864-5

Ссылки
 Цикл из 4 передач о Розе Тамаркиной на радио «Орфей» (1505-05.06.2013)
 Максим Тавьев. Жизнь и судьба Розы Тамаркиной
 О Розе Тамаркиной. Иллюстрированный очерк, часть 1
 О Розе Тамаркиной. Иллюстрированный очерк, часть 2

Пианистки XX века
Пианистки СССР
Академические музыканты СССР
Выпускники Московской консерватории
Преподаватели Московской консерватории
Депутаты Московского городского совета
Похороненные на Введенском кладбище
Умершие от лимфогранулематоза


text:
Indian health summit will focus on three issues
POLSON - After two days of meetings, a group of about 30 tribal and federal officials and health experts have chosen the three issues they will bring before a group of congressmen, senators and high-ranking Bush administration officials as they press for better health care in Indian Country.
"It went real well," said Chippewa Cree tribal chair Alvin Windy Boy Sr., co-chair of the planning committee, after the session ended Tuesday afternoon. "We're kind of corralling the issues of disparity to three areas," he said, adding that when planning sessions began about four months ago, the committ...

redpajama_set_name: RedPajamaCommonCrawl


text:
French Cooking Tricks You Need In Your Life
Facts Guides
VITALII BORKOVSKYI/Shutterstock
By Jacob Smith|Updated: Jan. 20, 2023 3:04 pm EST
To say French cuisine is well-established would be putting it mildly. A more accurate verdict would be that French cuisine is perhaps the most important in the world, this being validated by the cuisine's enshrinement in UNESCO's Intangible Cultural Heritage list. As such a prominent world cuisine, we have the French to thank for many gastronomic inventions, including kitchen vernacular. But the biggest impact French cuisine has had is ultimately how people all across the world approach food and eating.
As explained by The Guardian, during the 19th and 20th centuries, French cooking completely altered how millions of people viewed food. The practice of cooking was transformed from a job to an art, and the legacy of French chefs who worked during this time, such as Auguste Escoffier, is still being felt today.
But despite this esteemed history, in the modern day, French cuisine has a mixed reputation. Many professionals and customers feel as if other, more daring world cuisines have surpassed this antiquated one as the world's finest (via Forbes). For the amateur cook, however, French cuisine still offers countless, incredibly relevant, lessons and tricks that, when mastered, can elevate their gastronomic skills immeasurably. The French cooking tips included in this article are by no means an exhaustive list. However, mastering these will help you form a solid culinary foundation, setting you up to excel no matter what cuisine you are cooking.
Build your mise en place
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When it comes to cooking, being prepared will only improve the quality of the end result, and ensuring you are ready for the cooking process is, as Auguste Escoffier School of Culinary Arts highlights, the main reason behind building a mise en place. In a practical sense, a mise en place is composed of all the ingredients a cook needs, pre-prepared and in the correct measurements, meaning all they need to do is add them at the right moment. This allows cooks to concentrate on the task at hand, enabling them to avoid mistakes associated with ill-preparedness, such as inadvertently allowing a sauce to burn as they look for a relevant ingredient.
Even if an individual is competent enough to cook effectively without a mise en place it is still advised they build one. This is quite simply because it allows cooks to fully immerse themselves in the moment, as chef and culinary instructor Barbara Rich explains. "Cooking is a lot more enjoyable when you're organized, and getting ready to cook is almost as important as cooking," she said. "You want to enjoy both parts of it, and then you want to enjoy the food in the end," (via Insider).
Be liberal with butter
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As Vogue reports, butter had its reputation tainted by marketing campaigns from the early 20th century. These touted alternative forms of cooking fats as healthier, cleaner, and tastier. It is only now, some 100 years later, that opinions on butter are reverting from one of fear to one of reverence. While many Americans still prefer to flirt with alternatives to butter, French cuisine has always championed the dairy product, emphasizing its use at every turn. The result, as you would expect, is a cuisine that is huge on flavor, a fact reinforced by butter-rich French favorites such as croissants.
Thankfully, this is a tip that is extremely easy to adopt in any kitchen as adding extra butter will greatly improve the final taste and texture of most dishes. In an interview with Love Food, celebrity chef James Martin explained, "Anybody who is a chef will tell you that you can't cook without butter [...] It's just one of those ingredients that it doesn't matter what you do with it, it'll improve your cooking. And it also hits home with everyone because everybody knows about it and has a story to go with it. Nearly every country in the world uses it – whether you're cooking classically French or whether you're doing something Italian or Indian, butter is involved."
Invest time in your sauces
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Sauces are one of the hallmarks of French cuisine with the five so-called mother sauces being the most famous. From these five mother sauces springs hundreds of daughter sauces, a fact that has kept the world in rapture with French cuisine, per Auguste Escoffier School of Culinary Arts.
While often overlooked by the home cook, the importance of sauces is immense, as highlighted by chef Henry Harris (via Big Hospitality). "At the risk of sounding like an old codger, it's part of the craft of cookery," said. "I have had some wonderful meals in modern restaurants but many of them don't do proper sauces. To my mind if you sauce a piece of meat or fish then the sauce you use needs to be linked to it. Their first meeting should not be on the plate."
A perfectly made sauce can marry a dish's different flavors together while also providing some much-needed moisture, especially when meat is involved. Yet, fantastic sauces do not come easy. Time and effort must be invested in them to create the depth of flavor for which they are celebrated. Aside from this flavor, an added bonus to homemade sauces is that they are likely to be much healthier for you than store-bought alternatives as these tend to have high fat and salt content.
Take care with presentation
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It is not uncommon for the amateur cook to spend hours toiling away at creating the perfect evening feast before slapping the food onto a plate when it's time to eat. Of course, the meal will still taste delicious, but the appearance may leave a little to be desired. Eating, we should remember, is an experience that uses all five senses. As such, careful presentation should be prioritized just as much as flavor building.
French cooking offers ample examples of superb presentation, from the theater-laden masterpieces of Michel Roux Jr. to the artistic flourishes of Joël Robuchon. Yet, for the home cooks, these masterpieces can be intimidating. Chef Brian Poe explains why it is vital to banish these doubts. "Presentation should be approached just like art, cooking, and music," he said. "Take a moment to relax and look at what the others are doing, learn a bit of the technique and then find your own voice and style," (via Lightspeed).
By taking care with your presentation, you create an experience that is not only more enjoyable but also more memorable. For plating novices, it is best to focus on color, size, and texture. Create variation in all of these while remaining mindful of empty space, and you're well on your way to producing a plate of visually appealing food.
Prioritize technique
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Technique is integral to all forms of cooking. Not only does it ensure the dish's final quality but also that it can be made consistently — an essential skill for every cook. French cooking is known for being particularly driven by technique thanks to the work of luminary French chefs like the late Paul Bocuse (via Quartz).
While dedicating time to honing basic French techniques, such as knife skills, sauce making, and sauteing may seem like a waste of time given that most cooks can perform a version of them already, doing them correctly will elevate your cooking and provide you with a solid base for further culinary exploration. In an interview with The Manual, chef Patrice Martineau said, "Classic [French] technique is the foundation of all cuisines in the world. In my opinion, it is the most important thing to learn and develop before trying to create anything else in the kitchen. Too many people jump into trying to craft unique dishes before learning the basics of cooking, only being able to make 'fusion food' with no real technique to speak of. For me, that fusion can just be confusion."
Be brave with herbs
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While juicy meats and perfectly cooked vegetables take center stage in French cuisine, herbs also play a vital role, especially when it comes to flavor. Both dried and fresh are used throughout the cooking process with Herbs de Provence and tarragon being among the most popular in each respective category (via Auguste Escoffier School of Culinary Arts). As is the case with salt and spices, most home cooks fail to use herbs to the correct degree, often skimping due to fears that they might overpower the dish.
All chefs can learn from French cuisine's liberal use of herbs. For example, a handful of tarragon can temper rich sauces. Using lesser-known herbs can also pay dividends when it comes to cooking, as French-born Michelin-starred chef, Jeremy Gillon explains to The Michelin Guide. "Each herb [such as meadowsweet, verbena, and hawthorn] is quite versatile and entirely depends on which expression or course of the menu I choose to incorporate the herbs in," he said. "Autumn has arrived a bit earlier this year, and we are expecting Jerusalem artichokes, parsley roots, and salsify. These herbs will complement the flavors very distinctly. For proteins, it will be interesting to work with light white meat with a sweet and delicate taste to balance the choice of herbs and their flavor profiles."
Don't discount stews
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As cooking has modified, certain types of dishes have found themselves placed on the back burner. Among these are stews, whose unphotogenic appearance has caused them to be sidelined in favor of more Instagram-worthy dishes. But, as The Atlantic reported way back in the 19th century, stews have always been a vital part of French cuisine. That tradition carries on today through ever-popular classics such as beef bourguignon.
Many of us would do well to follow France's lead. After all, stews are among the most flavorful and comforting dishes that can be made. What's more, making a good stew need not be a complicated process. Instead, the vast majority of the flavor comes from trusting a gentle simmer to work its magic over a long period of time. The end result: a dish that might not win you hundreds of new followers but will definitely leave you more than satisfied.
Neilson Barnard/Getty Images
While there are many aspects of French cooking that people disagree on, one thing is seen as an irrefutable fact: French food is all about refinement and simplicity. Speaking to Luxeat, culinary legend Jacques Pépin explained the importance of this simplicity. "Young chefs try to add this and that to the plate, but when you get older I notice you try to remove unnecessary things and leave the essential one [...]," he said. "Usually these [excellent] dishes are relatively simple, with the most extraordinary ingredients possible, very skillful technique simplicity added to it, usually it strikes your mind. It doesn't happen that often. Even a perfectly roasted chicken with the natural juice is not that easy to get."
No matter what meal you are preparing, keeping your cooking simple will allow your few choice ingredients to sing. What's more, a reduction in processes will simultaneously reduce hands-on cooking time, clean-up time, and opportunities for mistakes to be made. All of these are attractive reasons for novice cooks to employ simplicity within their kitchens. Finally, a reduction in the number of things on the plate will make other culinary tasks, such as presentation and even sourcing good quality ingredients, that much easier.
Use the best quality ingredients
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Great food begins with fantastic produce, the building blocks upon which all of a dish's flavors and textures are built. High-quality ingredients are even more important when a stripped-back, simple approach is being taken to cooking as the ingredients have no place to hide. This is a fact that some chefs, like Russell Norman, relish. "There is an inverse relationship between the quality of ingredients and the preparation time of a restaurant dish," he explained. "If your ingredients are simple but exceptional, you need do less to them. Inferior ingredients require more fuss and bother," (via the Independent).
In French cooking, everything from top-quality burgundy wine to soft brie and punchy shallots is used to bring verve and power to dishes. And while not all of us have access to — or can afford — these products, being mindful of where and how you buy your ingredients can instantly upgrade your cooking. If always buying high-quality ingredients is not economically viable for you, focus on ensuring the star of your dish is of fantastic quality, as this will be where most of your diner's attention is focused. This is especially true when it comes to animal protein as the difference between low-quality and high-quality products is immense (via The Michelin Guide).
Layer your flavors
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We have seen how quality ingredients and different cooking processes both result in flavor. The next question that should be on a cook's mind is how to meld these flavors together to create the perfect final dish. Balancing, creating, discarding, and manipulating flavors is all part of a process called layering.
Layering is a vital culinary process. It allows a dish to become complex without being confused, and interesting instead of off-putting, according to Culinary Culture. It also happens to be one of the most difficult techniques to master, as three Michelin-starred chef, Anne-Sophie Pic explained to BBC Travel. "That's actually the challenge: being bold in the kitchen, but always preserving harmony...It's not about being daring to end up with something too brutal," she said. "It's all about the subtlety of the tempo."
Fortunately, there are a few simple ways of beginning to build and layer flavor. Here is where technique comes into play. Try mixing different techniques on a plate; perhaps meat could be roasted and vegetables sauteed. The addition of garnishes and sauces can also add extra dimensions to the plate while bringing it all together. Finally, remember to not become disheartened. Learning to layer will take a lot of practice, as it is only through tasting combinations of flavors and textures that you can understand what works and what doesn't.
Approach cooking (and eating) with passion
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The meaning and importance of food, cooking, and mealtimes not only varies greatly from culture to culture but also from decade to decade. However, a few countries, such as France and Italy, have managed to maintain respect for these practices across centuries, a practice not widely seen given the periods of rapid industrialization and urbanization that have supercharged all of our lives.
Claude Fischler, a French sociologist and anthropologist, explained the differences between modern approaches to food between France and the United States to The Guardian. "In the US the dominant conception of food is nutritional," said Fischler. "Feeding oneself is above all a matter of making rational decisions to satisfy bodily needs. In contrast, the French have a culinary conception of food, putting the emphasis on flavor and pleasure. In our surveys, we asked French and American people to say what they associated with various words. When we suggested 'chocolate cake,' the Americans thought of 'guilt,' the French, 'birthdays'."
While switching from a U.S. approach to a French one might take time and effort, the ability to approach food as a sensual experience is one that will bring a whole world of joy into both your life and your kitchen, regardless of culinary skill level. As such, it stands as one of the most important points in this whole article. To achieve it we suggest slowing down your cooking and eating rituals in order to savor both the food and the moment.
Cook with a low heat
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We have already seen how the low and slow approach benefits dishes like beef bourguignon. However, the benefits of this way of cooking extend far beyond stews. This is because slow, gentle, and prolonged cooking over a low heat results in processes that cannot be replicated via any other means. The most obvious example of this is caramelizing onions, an integral part of a Parisian classic, French onion soup.
Cooking on a low heat can benefit a great number of dishes, especially when the ingredients are particularly vulnerable to heat. Eggs are one such example. The List reports that using the French, low-heat cooking approach when making scrambled eggs results in a finished dish that is softer, richer, and more luxurious than the overcooked, rubbery alternative commonly found elsewhere in the world. All you need is a little patience, and the benefits of low-heat cooking will soon become apparent.


Like yesterday, this is a backlogged post of my halfway-through-abandoned 2009 Malaysia trip coverage. You can see the earliest posts in the series, including tales of nearly sleeping on the beach, searching for the world's biggest flower, and eating McDonald's in Kuala Lumpur here.
Eyes still feeling a bit wonky, we weren't ready to dive yet but did want to get back into the water. So we signed up for one of the many cheap snorkel trips being offered on the beach. Suspicious of what would be on order, we signed up for the 3 stop trip rather than the longer full day outings. We boarded the small boat with a mixed group of travelers from across the globe, from a Scottish girl to a Canadian boy (that told us of an island in Honduras called Utila) to a group of bulked up Armenian bros that adjusted their expensive sunglasses uncomfortably.
Our first stop was a channel between Perhentian Kecil and Perhentian Besar where turtles often stop to graze on sea grass. Malaysian boy running the tour would stand on the bow of the boat, yelling to the captain which way to go when he thought he had a sighting. Turtles are rare in Koh Tao, so both Mark and I were eager to catch a glimpse of one. Mark was so eager in fact, that the moment the boy at the bow made a slight gesture Mark donned his mask and jumped straight in the water. However it was a false sighting and the boat captain just kept following the next turtle — leaving Mark in the wake!
At first I laughed but grew concerned as the gap between boat and boyfriend widened. I didn't want to turn into the Ugly American but I was about to have strong words with the boys in charge (though there may have been a bit of a language barrier, when blissfully, the boat stopped. In we all jumped, the group in the direction of an elusive turtle and I in the direction of Mark. Treading water, we laughed and realized it was fruitless to chase the creature that had likely long been scared off by then. Putting on my mask to swim back, I looked down and — right below us! — was an sea turtle covered in algae. And we had her all to ourselves.
Swimming back to the boat we started to itch and it quickly turned to a burning sensation. Sea lice, one of the others confirmed as we pulled ourselves back aboard. As we dried off the Armenians came jumping back on, complete with water wings, shrieking over the lice and vowing not to get back in the water. Turns out tough guys are no match for the irritation of sea lice!
Our next stop was a cove frequented by black tip reef sharks. I considered staying on board with the pouting boys, but decided to instead employ the "turtle method" I had perfected earlier on the trip when sharks were a factor. I simply lay on Mark's back like a turtle shell, so that were an attack to take place, he would be my Shark Shield and I would have enough time to make it back to land or boat. I've used this method several times now with a 100% success rate at not being eaten by sharks!
Our final stop was a shallow reef with soft corals and the beloved nemo fish. While it didn't have the big draws of the first two spots, I enjoyed swimming around without fear of attack by invisible sea pinchers of sharks. Afterward, we stopped at the nearby beach to take photos and bliss out.
Stay tuned for our diving adventures!
How did Mark agree to be shark bait in your fail safe method to avoid you being eaten by a shark??
These pictures keep getting better and better and you're totally making me wanderlust about that part of the world!!!


The Caroline County Public Schools Attendance Policy below outlines attendance requirements, defines excused and unexcused absences and provides forms related to attendance situations.
All student athletes must have a completed VHSL physical or they will not be permitted to tryout.
The activity buses will be running July 31- August 4, arriving at CHS at 2:30 PM and departing CHS at 7:00 pm PM. Activity buses return to the normal school schedule on August 7 and will drop off at 2:30 PM and depart at 5:45 PM.
Passes may also be purchases at the gate during all of our home sporting events.
The first day of football practice for all JV and Varsity players will take place on Monday July 31st at 3 pm here at Caroline High School. Students need to bring football cleats and tennis shoes for the first day. Students must have a completed physical on file for the 2017-2018 school year.
There is an informational meeting for all parents of JV and Varsity football players at 6 pm on JULY 20th in the CHS Library. Please enter the building through the front doors near the main office. It is essential that all parents attend. If you have any questions, then please contact Coach Yates at ayates@ccps.us as soon as possible.


text:
Hugh Rainey
Co-Founder, Coach
Olympic lifts are my favorite, both to do and coach.
I enjoy incorporating odd-object and strongman elements into our skill days.
I think a good bench press session clears the head like nothing else.
Little known fact, I am also a white water rafting guide. I don't have a lot of opportunity to show that skill off in Tucson.
CF-L2, CrossFit Masters, CrossFit Kids
About Hugh
Fitness, and weightlifting in particular, has been a part of my life for over 30 years. In school, I was all about body building, and those style work-outs were my go-to for a couple decades. I spent time in traditional gyms, and my garage always had a squat rack and a set of dumbbells. In 2007, my son Levi showed me a video of Nicole Carroll going head-to-head with male bodybuilder doing overhead squats. She beat him. I had to know more. I started watching videos of CrossFit workouts and reading the CrossFit Journal. The science behind CrossFit fascinated me; the idea that intensity and variety were far more effective in creating a skilled overall athlete than the "3 days of weight training, 3 days of cardio" that was kind of standard methodology at the time.
For several years after that, I didn't have access to CrossFit affiliate, but I started designing my workouts to look more like CrossFit, and of course, borrowed programming from CrossFit.com. When we moved to an area that had affiliates to choose from, it was pretty great to finally experience the group classes.
At 15 years old, I developed type 1 diabetes. At the time, I had no idea how much this would impact the rest of my life. Over the last 35 years, I've learned keeping my insulin requirements low through diet and exercise is one of the keys to longevity. I have had to educate himself on this, due to the fact that traditional health care stresses medication as the primary way to treat both types of diabetes. I am a firm believer in the importance of quality nutrition as the foundation to elite health.
Motivation & Passion
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© 2019 CrossFit Cure All rights reserved.


but not as much as I want dessert.
just to say we think you're sweet!
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31.10.2018, YEREVAN, ARMENIA: The next remarkable blockchain conference – ChainPoint, will take place on November 14-15 in Yerevan, Armenia, the innovation powerhouse of the region.
The conference is organized by Nooor – Armenian Blockchain Association.
The Organizer: Nooor – Armenian Blockchain Association is a non-profit organization, which unites and supports blockchain enthusiasts, experts, developers, businesses, and startups from various spheres; helping them integrate into the international blockchain community. Strategically focusing on 4 areas (community/network building, education, policy making, entrepreneurial support), Nooor cooperates with state bodies, trade organisations, businesses, and individuals from various industrial sectors to develop revolutionary solutions through blockchain technologies.
The venue of the conference is a very special one – the museum-institute of Komitas. An erudite performer, composer, teacher and lecturer: Komitas, being the first ethnologist of spiritual and national Armenian music, has always been distinguished by his originality – some excerpts from his work seem to come from the pen of a modernist or avant-garde.
Nowadays, revolutionary approaches in art often cannot go without the use of newest technologies.


Since 2004, my small jewelry business has gone through several ecommerce setups for handling retail and wholesale orders. I recently wanted to upgrade from a simple coupon code system to a dedicated and robust wholesale account system that seamlessly integrated with our existing WooCommerce setup. I was hoping to find a WordPress plugin that addressed all of my requirements, but after hours of searching and testing I discovered the best solution for my needs required a custom combo of four different plugins and a bit of custom code.
The first and fundamental step when creating a dedicated wholesale system is to have custom WordPress user roles. While there are several plugins that can create these for you, all you really need is to temporarily add a bit of code to your theme's functions.php file. I set up two wholesale user roles, Wholesale and Wholesale VIP to create separate order minimums and discounts (you can set up more or less depending on your needs).
The first parameter in the below code is the role name wholesale and the second is the display name for role Wholesale Customer. Once you have added and saved the code to the file, just reload your website and the changes will be applied.
Since I already had over 100 products (most with variations), a per product wholesale pricing system was out of the question. I needed to implement a global wholesale percentage discount that was based on the regular product price, and not on sale pricing. I also wanted to implement a minimum order total for wholesale orders and wanted a customer's first order minimum to be higher in order to weed out wholesale customers who were trying to order for personal use. I had already purchased Booster Plus for WooCommerce for many of it's great add-ons, so it was a no-brainer to take advantage of two other features: global discounts based on user role and minimum order totals based on user role.
In the past, we had customers submit a contact form to request wholesale pricing, and we would give them a wholesale coupon code with a discount. In my new setup, I still wanted to manually approve wholesale accounts but I wanted the rest of the process to be automated and seamless. I opted for using Ultimate Member as it's basic version was free and had all the functionality I was looking for: a dedicated form for wholesale registrations, a store locator directory (registration form info can be passed onto client's listing page), and the ability to link the registration form to custom user role.
Ultimate Member – The registration form used to register wholesale customers.
I was also already using AutomateWoo, so this was another no-brainer to use it to manage and automate wholesale accounts. I set up multiple triggers to send emails after a wholesale account approval and also set up triggers to change the user role from Wholesale to Wholesale VIP after the customer completes their first order.
AutomateWoo – This workflow sends an email after a new wholesale account is approved.
AutomateWoo – This workflow upgrades wholesale customers to VIPs after their first order.
The downside to preventing wholesale customers from using coupons is that it takes away a powerful marketing option. A workaround would be to temporarily increase the wholesale global discount amount or lower the wholesale order minimum amount. The big upside to my setup is that having custom wholesale user roles combined with AutomateWoo's trigger functions means you can do some very powerful marketing to your wholesale customers.
So for less than $120, you can easily set up a feature-rich and seamless WooCommerce wholesale account system. If you set your wholesale registrations to auto-approve, this whole process can be completely automated with no additional work on your end. Not only will this setup give you an awesome wholesale system, it will provide all of the powerful marketing and automation features of AutomateWoo as well as the additional features of Booster Plus for WooCommerce.
With this strong foundation now in place, I have plans to implement an influencer and affiliate program for my WooCommerce store which I will detail in a future post.
Timothy Burgin started hand coding websites in 1997 and has continued to dabble with HTML, CSS and PHP over the years. He currently manages several WordPress sites where he handles all of the photography, design and coding and much of the writing.


Apple recently unveiled the second generation AirPods for 2019. The truly wireless earbuds has the same design, but now offers a wireless charging case and improved battery life.
The second-gen AirPods 2019 comes with the new Apple H1 headphone chip which provides a faster and more stable wireless connection to devices. It supports Bluetooth 5.0, and offers better power efficiency with up to 5 hours of listening time and up to 3 hours of talk time. Together with the charging cases, the new AirPods can last up to 24 hours.
Apple also unveiled its new Wireless Charging Case. The Qi certified cases can be charged using compatible wireless chargers. It has a handy Lightning Port for wired charging, and works with the first-gen AirPods as well.
As for local availability, no date has been set but the AirPods 2019 are already on the Philippine Apple Website. The new AirPods 2019 with Wireless Charging Case is priced at PHP 11,790, while the AirPods with a regular charging case goes for PHP 9,490.
The optional Wireless Charging Case, however, is yet on the local Apple site. It is priced at USD 79 (around ~PHP 4,200).


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text:
Fifi Cooper back in action - Malema helps rap queen
By Ngwako Malatji and Amos Mananyetso - 01 July 2018 - 09:57
Julius Malema, Fifi cooper and Floyd Shivambu.
Award-winning motswako female rapper Fifi Cooper's career has been rescued from the dustbin of history by self-appointed Robin Hood, EFF leader Julius Malema.
The artist, real name Refilwe Mooketsi, had been twiddling her thumbs since November after her former record label Ambitiouz Records slapped her with an interdict, barring her from performing any material she created under their management.
The beef between Cooper and the record company started earlier last year when she announced her resignation from the stable without a valid clearance certificate, as she was still contracted to them.
After the public fallout that saw her frozen out of the music scene, Malema entered the fray in February, using his party's lawyers to help Cooper.
The two parties have since reached an out-of-court settlement that will see the talented Queen of motswako return to the music scene with a new album next month.
Speaking to Sunday World yesterday, the excited Cooper said she couldn't wait to drop her 18-track pot boiler that would be her own record stable's first project.
Fifi Cooper hit with legal bill in battle with label
Fifi interdicted for copyright infringement
"The album is titled Take Me Back and will be released by my own label, MòCooper Records," she said.
"I called it Take Me Back because in it, I am going back to my roots of motswako. I did different things in the past because I was not in control of my creativity but now that I am my own boss, I will stick to what I know best."
Asked if she wrote any songs for her new album to reflect on the turbulent past year, Cooper said: "I always write music based on my personal experiences, that's how I have conversations with my fans. Yes, there are a couple of angry songs in there."
The 27-year-old said she survived the tough months by doing other creative work.
"Obviously a lot of promoters and event organisers didn't book me anymore because of this mess. But I'm a survivor . been working with Converse for the past year and I presented a show on SABC1 last year," she said. "I have a son to support back home, so I will always have a way to make money besides music."
The Kuze Kusehit maker said she planned to drop her new album in August to coincide with Women's Month.
"I am working very hard to make it happen. It is not easy because the legal issue took a lot of time away from my hands. I was always in meetings with lawyers instead of doing my real work like negotiating with distributors and so on.
"I want the album to be released in August as my way of saying RIP to Mama Winnie [Mandela]. I appreciate her teachings and it is interesting that . women like me are still going through our own struggles," she said.
She singled out Malema for helping her: "I am grateful for what Julius and his team did. Otherwise my career could have ended."
EFF spokesman Mbuyiseni Ndlozi said: "Our interest was on Fifi Cooper, whom we believe was being treated unfairly. We wanted to free her from these record companies, which make them sign contracts that drain and milk them dry. If she is happy, we too are happy."
Ambitiouz Entertainment spokeswoman Gaba Sebego confirmed the two have now parted ways amicably. "We wish Fifi Cooper the best in her new journey and all future endeavours," she said.
Cooper can now publicly perform all the ditties recorded under her former record label.
EFF offers to help Fifi Cooper fight Ambitiouz Entertainment
EFF has extended an olive branch to rapper Fifi Cooper, currently embroiled in a legal battle with her former record label.
Bushiri resists R10m extortion by cops
Mboro resurrects manhood - couple have sex in front of TV crew after ...
'My wife stole R2m from our account'
Top DJs may earn less as SABC mulls hourly rate cut
#TheRanakas | Mpumi's confession leaves Twitter in tears
Fifi Cooper on EFF help: My life was almost over and they lifted me up
Fifi Cooper speaks out on fallout at Ambitiouz Entertainment


Honey Glazed Carrots are a quick, easy and sweet way to "Keep the State on your Plate." A vegetable dish that eats and tastes like a dessert, it is a dish that's both good and good for you this Easter holiday.
For Easter day, the simplest way to make honey glazed carrots is to get some fresh California carrots, almonds, butter, honey and nutmeg.
Peel, cut off the tops and tips, wash the carrots and slice or chop them. Plan on one cup of sliced/chopped carrots per serving Place the carrots in a sauce pan, cover with water. Heat to boiling, then cover and simmer for 10 to 15 minutes if you want them crunchy or soft.
Transfer to a serving dish and sprinkle with a pinch of nutmeg.
Serve with a topping of slivered California almonds.


As I mentioned in my previous post, the University gives us a one month spring vacation around Easter time. Though it can bit a little bit disruptive to have a very long break in the middle of classes, it is also an amazing opportunity to travel and perhaps even go home. During my two years at Surrey, I have decided to go home during this break. The first year I was able to take a significant break from school work because of the way my classes were taught. This year, because the break came closer to the end of term, I needed to utilize this time off to prepare and write my five papers for three of my subjects.
Typically in the law program, your subjects are set up so that two of them are evaluated by papers and two are evaluated by examination. However, during your second and final year, you are able to choose elective subjects. Unfortunately for me, the subjects I chose unbalanced by evaluations so that I had three examinations the first semester and 3 papers the second semester. Nevertheless, I knew this could be done if I worked hard and stayed on top of my work.
Going home was wonderful as I was able to see my family and friends and be in a space that I love. The only thing I would forewarn a person that is thinking of going home is that you will inevitably get distracted… Thus the best thing you can do is to abide to a strict schedule and make sure everyone around you knows that you will be home to work. Fortunately for me, most of my family and friends work day jobs, so I utilized my time during the day to attempt to get the bulk of my work done. Unfortunately for me, I am quite productive in the evenings during the school year so I did get a few bouts of stress while at home feeling a bit guilty that I wasn't getting more work done. It can be difficult to figure out what is best for you when it comes to studying and what your habits are, especially when it is you first post-graduate experience. Though it came with its fair amount of trial and error, I've learned that going back home helps me get refreshed and refocused. Meanwhile, some students prefer remaining at school so as to maintain a focused study mode. It really is about whatever works for you!
Though its been a long semester, and I am still working hard on my papers, I cannot believe my two years at Surrey are already coming to an end with graduation just around the corner! It has been such an incredible experience, filled with its fair amount of school stress, but also adventure, laughter, and friendship! I am so grateful for my time at the University of Surrey.
Now I really must get back to it!


text:
Highmark Stadium warns Bills fans of potential ticket scams
Posted: Jan 14, 2022 / 11:26 AM EST / Updated: Jan 14, 2022 / 11:31 AM EST
Buffalo Bills quarterback Josh Allen (17) celebrates after his touchdown during the second half of an NFL football game against the Miami Dolphins, Sunday, Oct. 31, 2021, in Orchard Park, N.Y. (AP Photo/Jeffrey T. Barnes)
ORCHARD PARK, N.Y. (WIVB) — In a tweet posted Friday morning, Highmark Stadium announced that the Buffalo Bills are aware of potential ticket scams ahead of this Saturday's playoff game.
"The Buffalo Bills have been made aware of potential scams involving the sale of fraudulent tickets on social media to tomorrow's Wild Card Playoff game," the stadium's Twitter page read. "Fans interested in buying tickets are directed to trust our authorized ticket seller: Ticketmaster. Anyone who may have purchased fraudulent tickets should report the loss to their local police."
You wouldn't typically expect it for such a huge game, but over the course of three days, prices for the Bills vs. Patriots matchup dropped about 70 percent.
VIP Tix President and CEO Nick Giammusso blames the cold as the main reason for the fall in prices, which saw nosebleeds around $30 Thursday afternoon. The stadium's vaccine mandate and the restrictions at the Canadian border are only minor reasons, he believes.
And it will, indeed, be a chilly one. According to the latest 4 Warn Forecast, temperatures may only reach a peak of 10 degrees on Saturday, with the low dropping below zero.
What you can and can't bring to Highmark Stadium this Saturday
To get tickets to this Saturday's game, click or tap here.
Buffalo Bills in the Playoffs
4 Observations: Bills bury Patriots to advance 47-17
Josh Allen puts on an absolute clinic in blowout Wild Card win over Patriots
Bills blow out Patriots 47-17, advance to Divisional Round


We're pretty sure you'll be the envy of the neighbourhood if you 'paper your girl or boy's bedroom with this cracking planes wallpaper. Before you bag your girl or boy some rolls of this fabulous Spitfire wallpaper, in white with graffiti style planes in pillar box red, you might want to order a sample or two.
Pop them on the walls of the bedroom & imagine how happy you'll feel when the room is all finished.
Wallpaper is just so much more ahead of the design curve than a mural.


Linda and Don in West Chester: We're thinking about gifting our grandkids (who are 5 and 7) some stock. What's the best way to do this?
Answer: There are a lot of different ways you can go about gifting stock. Before you move forward with an option, be sure to consult with your trusted financial planner (preferably a Certified Financial Planner ™), a tax professional, and in certain circumstances, an attorney. Everyone has a different financial situation, so it is important to seek professional guidance.
If you want to gift stock, you could re-title your existing stocks holdings. To do this, contact your financial planner or the financial institution to do so. They will require documentation to proceed. You can also set predetermined amounts you would like to send as gifts on a regular basis.
Since both children are minors, these accounts will need to be set up as an UTMA (Uniform Transfer of Minors Act) account. These accounts are unique because you must list a custodian to manage the account until the minor reaches the state's required age of possession, or depending on the state, you can determine what age you would like the minor to possess the account. In Ohio, the age range from which you can choose is now between 18 and 25. One important thing to consider is a gift to an UTMA account is irrevocable.
If you would like to maintain control of the stock shares, you can open a trust account. In some cases, you can convert a brokerage account to a trust account. For example, if you have a block of 10,000 shares of XYZ stock that pays dividends, you could create a trust that sends your grandchildren each year's dividends around the holidays.
The Simply Money Point there are a couple of ways you can gift stock. Partner with your financial planner, tax professional and attorney (if you're considering setting up a trust) to establish the best plan for you and your family.
Molly: I've been caring for my 83-year-old father for the last six years or so. Unfortunately, it's become a fairly expensive act of love – I find myself spending a lot of my own money on his household needs and medical needs. Is there any way I can get reimbursed for these costs, or get paid moving forward?
Answer: It may take some research, but there are a few programs that might be able to assist you with your situation.
If your father is enrolled in Medicaid, you might be able to get paid through the "waiver" program. This program allows for individuals to be cared for in the home instead of a hospital or nursing home, and that individual chooses his or her caregiver, which can be a family member (note: spouses are excluded in some states, and in others, the caregiver can't live in the same home). The amount the caregiver can earn varies by state, but it's generally anywhere from from $7.25 to $15 an hour. The application process can be time-consuming and very detailed. To learn more and apply, contact the state's Medicaid office.
If your dad is a veteran, another option is through the Veteran Administration (VA). They offer a program in most states referred to as the "Veteran Directed Care" program to help veterans with elderly care assistance. Your father must require "nursing home level care," but would prefer to be cared for at home. To qualify for a stipend to pay for services and the caregiver of his choice, your father must receive health care coverage through the VA. The amount the he would qualify for is determined by the number of care hours required and the average hourly wage of a home health aide. Just know that rules for family members are strict, there are high levels of documentation needed, and there are long waiting lists.
Also, try speaking with your employer. Some companies have started offering paid caregiving leave. If your employer is one of them, determine what they're willing to offer you, or if they'll work with your during your time of need.
You may also want to speak with an elder care lawyer. He or she can help guide you in the right direction and help you understand what you (and your father) may be eligible for.
The Simply Money Point is that finding financial assistance to help you with your father may be time-consuming and challenging, but could be worth it. Take some time to research your situation and what you may be eligible for.
Correction: Last week's column listed previous year's contribution and income limits. The correct numbers are: $15,000 annual gift exclusion limit for 529 plans for single tax filers ($30,000 for married filing jointly). And the phase-out income limits for Roth IRAs begin at $120,000 for single filers (ineligible at $135,000), and $189,000 for married filing jointly (ineligible at $199,000).


The government of Poland signed an agreement to purchase Raytheon's (NYSE: RTN) combat proven Patriot™ from the U.S. Army. The agreement, formally referred to as a Letter of Offer and Acceptance, paves the way for Poland's Patriot force to rapidly reach Initial Operational Capability, and sets the stage for the U.S. government to begin contract negotiations with Raytheon and its industry partners.
"Poland joins the now 15 nation strong group of countries which trust Patriot to defend their citizens, military and sovereignty," said Wes Kremer, President of Raytheon Integrated Defense Systems. "Poland's procurement of Patriot strengthens Trans-Atlantic partnership and security by enabling a common approach to Integrated Air and Missile Defense, and creating jobs in the US and Poland."
Patriot is the backbone of NATO and Europe's defense against ballistic and cruise missiles, advanced aircraft and drones.
NATO Nations with Patriot: The US, Germany, Greece, the Netherlands, and Spain currently have Patriot. On Nov. 29th, Romania signed an LOA for Patriot, making it the 6th NATO member state to procure Patriot. Additionally, a Congressional notification regarding a potential Patriot sale to Sweden has been completed.
Patriot in Poland: Prior to signing the LOA, Poland agreed to an industrial-participation proposal offered by Raytheon and its industry partners. To facilitate Poland's self-sufficiency, which is required by Polish law, Raytheon will transfer technology to the extent permitted by US law and regulations.
This LOA is for Phase I of "WISLA," Poland's two-phase medium-range Integrated Air and Missile Defense procurement. Under Phase II, Poland has stated it intends to acquire additional Patriot fire units, Gallium-Nitride-based 360-degree Active Electronically Scanning Array Radar, and SkyCeptor™, a low-cost interceptor missile.


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Reminder: The town of Occidental has no municipal trash service (including the infrastructure for compost pickup), and we wish to shift the paradigm that one's own trash is someone's else's problem. We continue to work on solutions to this issue, but by far the simplest one is for diners to bring their own plates with them to the market, and take them home to wash them. Check out our Plate Away program.
The sun keeps shining and the plants keep growing, so yes: the Market is open on the Fourth of July. C'mon out and support your local farmers on the holiday!


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South Florida: About the Project
About the South Florida Project | South Florida Native Trees | About the South Florida Community
Participating South Florida Schools | Participating South Florida Residents | South Florida Participants' Blog
South Florida Gallery | South Florida Media | Join the Project
The Reclamation Project is presented in South Florida by the Miami Science Museum.
Coastal Reforestation
The Reclamation Project installation at the Miami Science Museum displays over 1,100 mangrove seedlings in clear, water-filled cups. They will grow there for a year until they are ready to be reforested. At that time, another 1,100 seedlings will be nurtured in this re-permanent nursery.
These Red Mangrove seedlings, as well as those displayed in retail locations across South Beach, will be planted by volunteers along Biscayne Bay.
Annually, the Reclamation Project plants thousands of mangroves on our bay, rebuilding ecosystems above and below the water line.
On October 4th, 2007, Miami Mayor Manny Diaz launched this urban reforestation effort by planting a Paradise tree (left) land the first Native Flag at the Miami Science Museum Energy Park.
Miami artist Xavier Cortada created this participatory eco-art project as an urban reforestation project to help restore native habitats for plants and animals across South Florida.
Participating residents are asked to plant one of 12 native trees alongside the green project flag in their yard and state:
"I hereby reclaim this land for nature."
The project's conspicuous green flags serve as a catalyst for conversations with neighbors, who will be encouraged to join the effort and help rebuild their native tree canopy one yard at a time.
Ideally, as they watch each tree grow, their interest in the environment will also grow.
Other groups, including Citizens for a Better South Florida, Hands on Miami, the City of Miami Office of Sustainable Initiatives, Democracia USA and the League of Conservation Voters have used the Native Flags project as a vehicle for community engagement in their urban reforestation and environmental awareness efforts. Follow-up efforts on sustainability (as well as community building) will be encouraged through this volunteer network.
Community groups and native nurseries are encouraged to become project partners. For more information, please contact the artist at xavier@cortada.com.
About the eco-art project
Fusing art, scientific knowledge, and civic engagement, Native Flags seeks to involve individuals, like you, directly in restoration efforts through the planting, maintaining and protection of native trees.
The restoration of native trees offsets the threat of global warming. This effect has turned urban reforestation effort into a top priority by planting drought-tolerant native plant species. These native plant species reduce the effects of carbon dioxide emissions that contribute to global warming and increase the amount of clean air present.
Why should we preserve our native environments? Environmental preservation is necessary for cities and towns to have the clean water, clean air, and rich soil that people need. These resources are a result of a delicate system formed by native animals and plants . This system is thrown off balance with the removal or addition of new species, resulting in lower quality resources that yield health and economic problems among people.
Because the pace native reforestation is so slow, we need to think and act quickly and creatively to increase public awareness and understanding of the need to engage in reforestation. With your involvement, Native Flags aims to stimulate commitment and action toward that end.