A view from the top of Tadiyandamol Hill in Kodagu.
Tadiyandamol, the highest cliff of Kodagu, is known for nature’s bounty and attracts trekkers. Tadiyandamol roughly translates to ‘tall, broad hill’ in the local dialect.
It is the highest peak in the Kodagu district and the third highest in Karnataka after Mullayyanagiri and Kudremukh.
To embark on the trekking adventure, trekkers have to trail through lush green plantations and here and there water bodies cross the path. The path does not make one feel tired as one looks at the beauty of the surroundings.
Owing to the Covid-19 pandemic, the trekking activities were suspended for a few months.
Trekking activities resumed
When the trekking activities resuming, people from all age groups have started their trekking adventure.
The number of people during the weekends and holidays is on the rise.
Trekkers from not only Karnataka but also from outside the state and country visit Tadiyandamol.
With verdant valleys in all directions, the views all around from the top mesmerise the trekkers.
The trekkers enjoy a whiff of cool breeze at the top with the clouds playing hide and seek. Trekkers visit the spot even during winter and summer.
Distance and height
Tadiyandamol cliff is 48 km away from Madikeri. The height of the cliff is 1,717 metres and one has to cover 10 km to reach the cliff via Nalkunadu palace in Yavakapadi.
One can enjoy the beauty of nature while traversing the trekking trial via Kabbinakadu.
After reaching Kakkabbe via Napoklu, one must locate Yavakapadi village. Jeeps are also available for rent from Kakkabbe. After driving for six to seven kilometres, the rest of the way can be covered on foot.
Panoramic view
The panoramic view of Tadiyandamol during monsoon is totally different. One come across several waterfalls cascading down the hillock en route.
Several researchers also visit the cliff to study biodiversity.
To check the pollution, the forest department has laid down a few restrictions on the trekkers.
The trekkers have to pay Rs 100 and ensure that they do not dump plastic and other waste en route.
“Tadiyandamol is a paradise for the trekkers,” said Prof Pattabi of Mangalore University, who had trekked along with a team recently.
source: http://www.deccanherald.com / Deccan Herald / Home> State> Mangaluru / by DHNS, Napoklu / February 27th, 2021
Time to help is now, says popular DJ Nikhil Chinapa, who is moderating a fundraising concert for daily-wage workers affected by the pandemic
Nikhil Chinapa | Twitter Photo
Bengaluru:
Every ’90s kid will remember being a fan of VJs. One such name that people never forget was Nikhil Chinapa, who was a popular face on MTV. While he may be living in Mumbai now, at heart, he still considers himself to be a “Bangalore boy”. “I still support RCB over Mumbai Indians,” says Chinapa, who is busy gearing up to moderate the Open Up India Fundraising Campaign, United Nations Development Programme (UNDP), which is for sanitation workers and migrant workers.
The concert will be taking place virtually on March 13. The concert will have performances by Vasu Raina, Raghav Meattle and Lucky Ali, to name a few artistes. With things going back to the way they were before the pandemic, one might question the need for a fundraiser. To this, Chinapa says, “The impact of the pandemic has been so huge that it will still take time to recover, especially for daily wage workers. This is the time we can come together to help as possible,” says Chinapa, who believes the youth of the country must find innovative ways to overcome this crisis.
“They can come up with new ideas,” he adds. One of India’s most popular DJs, Chinapa has missed playing for a live audience but he is choosing to not sweat the small things. “Lockdown was a low phase but I have nothing to complain. I’m grateful I got to spend more time with my wife and daughter, who turned 3 this year,” says Chinapa, who married fellow DJ, Pearl Miglani, in 2012, and to whom he credits his DJing skills.
Chinapa’s career as a television personality started when he won the MTV VJ Hunt in 1999. He has also been a part of shows like India’s Got Talent 2, MTV Splitsvilla, MTV Mashups, Fame X etc. Agreeing that people’s taste in music and the way they consume entertainment has changed drastically, Chinapa says the secret to staying relevant is to understand the change and to pursue what you love with passion.
He explains this with the example of the upcoming concert, which will be streamed digitally, which was something that not many considered some years ago. “As the style of music and the way the industry functions has its own limitations, the only way to go about this is to do things with the same passion you felt on the first day,” says Chinapa. For details about Open Up India Fundraising Campaign, UNDP India, check Insider.in
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Monika Monalisa / Express News Service / February 28th, 2021
Nidhi Subbaiah is all set to enter the house of Bigg Boss Kannada season 8. Here is a general trivia about the actress to prepare you to watch her on the show.
Nidhi Subbaiah is all set to enter the house of Bigg Boss Kannada season 8 and thus fans are eager to know more about the contestant.
Nidhi Subbaiah entered the industry through television advertisements and small roles in films, She rose to fame through movies like Pancharangi and Krishnan Marriage Story.
She made her Bollywood debut in 2012 through Oh My God and bagged a lead role in 2012 released Ajab Gazabb Love.
Below is a list of things fans need to know about Bigg Boss Kannada’s Nidhi Subbaiah.
Who is Nidhi Subbaiah?
Nidhi marked her debut in 2009 with the movie Abhimaani which turned out to be a box office failure. She later appeared in movies like Chamkaysi Chindi Udaysi, Veera Bahu, Anna Bond, and Ayushman Bhava. She gained popularity among the Kannada audience through her commercials.
Nidhi Subbaiah general trivia
Bigg Boss Kannada’s Nidhi Subbaiah’s age is 35 years old, born on the 16th of February, 1985. She married her long-time boyfriend Lavesh Khairajani. Their wedding ceremony was a beautiful mix of traditional South-Indian, Sikh, and Sindhi cultures.
Nidhi Subbaiah achievements as a sportsperson
Nidhi Subbaiah pursued her education in Mysore in Sri Jayachamarajendra College of Engineering.
She proved her potential as a sportsperson by winning gold medals at national level spots in sailing.
The actress has an impressive record of winning three national gold medals in the same year at Visakhapatnam in Andhra Pradesh and at Chilka Lake in Orissa.
Adding to her list of achievements, Nidhi was also a Naval NCC Cadet and won the best cadet award in 2004.
What is Nidhi Subbaiah’s net worth?
Working as a model and actress in the south Indian film industry, Nidhi garnered quite a lot of net worth throughout the years. She made her earnings through advertisements and roles in Kannada, Telugu, and Hindi movies. Nidhi Subbaiah’s net worth is estimated to be around 85 crore rupees, according to a report by thepersonage.com.
A peek into Nidhi Subbaiah’s photos on Instagram
Nidhi Subbaiah often shares photos of her daily moments on her social media to interact with her fans. In a recent post, the actress shared a picture of herself cradling her dog and wrote ‘Little Pablo!’. Nidhi Subaiah’s photos on Instagram let her fans get a glimpse of her daily life as the actress consistently updates her fans.
source: http://www.republiworld.com / RepublicWorld.com / Home> Entertainment News> TV News / by Princia Hendriques / March 01st, 2021
President of Sri Kavery Kodava Association, Mysuru, P.S. Devaiah (fourth from left), Association office-bearer P.M. Praveen Chengappa (standing behind P.S. Devaiah), Treasurer K.M. Chengappa (extreme right) and other office-bearers of the Association seen greeting the newly-elected Mayor Rukmini Madegowda and her husband Madegowda at the Mayor’s residence in Vidyashankar Nagar in city this morning.
source: http://www.starofmysore.com / Star of Mysore / Home> Photo News / February 28th, 2021
Dr. Kottangada Pemmaiah, an Indian Revenue Services (IRS) (Income Tax) officer from Kodagu, currently posted in Surat, Gujarat, as the Deputy Director (Investigation), has been additionally appointed as the Deputy Director of Foreign Asset Investigation Unit (FAIU) in Surat.
Dr. Pemmaiah will work in the FAIU that has been created by the Union Government in the countrywide investigation wings of the Income Tax Department for focussed probe in cases of undisclosed assets held by Indians abroad and possession of black money in foreign shores.
FAIUs have been recently created in all the 14 Investigation Directorates of the Income Tax Department located in various parts of the country that are primarily tasked to undertake raids and seizures, and develop intelligence to check tax evasion done by various methods.
Gujarat has created two such units, one in Ahmadabad and the other in Surat. Karnataka will have one. The FAIUs have been created as new wings within the various Investigation Directorates of the Income Tax Department to bring focus on cases of undisclosed assets held abroad by Indians and black money stashed abroad, Government sources said.
The new units will also probe cases of Indian entities named in global tax document leaks like the Panama Papers. The FAIUs will be under the authority of the jurisdictional Director General of Income Tax (investigation) rank officer and its work will be directly monitored by the Central Board of Direct Taxes (CBDT).
Dr. Pemmaiah is the son of Kottangada late Devaiah. His mother Viju Devaiah is a social worker and President of Cauvery Pommakkada Koota at Gonikoppal. Before getting into Civil Services, Dr. Pemmaiah was serving as Resident Medical Officer at Gonikoppal Community Health Centre.
source: http://www.starofmysore.com / Star of Mysore / Home> News / February 27th, 2021
Their daily grind is to evaluate and certify the bean
Suhas Dwarkanath slurps coffee
Bengaluru :
Imagine having coffee breaks throughout the day! And imagine your boss insisting that you take these coffee breaks! Well, coffee tasting or cupping is not as simple as that. There is a science and a philosophy behind that hot cuppa you consume daily.
Coffee goes through a process – from beans to brew. From planting the seed to picking the fruits, to curing it, roasting it and finally grinding it – making it ready for consumption. In between the planter and the consumer, is a very important person called the taster who not only certifies that the coffee is good for consumption but also grades it, helping planters fix a price.
This profession started when consumers were able to recognise the difference in the coffees, and roasters started tasting every batch of coffee, and preparing a cupping report to ensure consistency. This report quantifies all the sensory attributes to coffee which are fragrance (dry coffee), aroma (wet coffee) and taste. Tasting evaluates coffee on flavour, body, acidity and after taste. The coffee industry took cues from the beer, wine and scotch industries as they have been doing it for much longer.
Ideally, a coffee taster should be on a bland diet for a week before tasting. However, when it becomes a regular job and tasting happens a lot more frequently, a taster shouldn’t eat for a minimum of two hours before tasting. Most of them do it first thing in the morning on an empty stomach or after a minimum of a two-hour gap.
Tasting starts with roasting and one such taster Suhas Dwarkanath (32) is a Bengaluru boy, who fell in love with coffee as a child. He used to walk past Coffee Day every day on his way to school and the aroma that wafted through made him decide that he wanted to work with coffee when he grew up. After completing MBA, he went to Dubai to pursue a job and it was then that he found out that there’s more to coffee than filter coffee. He studied at ‘Specialty Coffee Association’ and became a certified taster.
He decided to return home and opened a business called ‘Benki Brewing Tools’ making his childhood dreams a reality. The tasting room is a sacred place and is kept free of any outside smell so as to not interfere with the aroma. He says, “All your senses are working when you are tasting the coffee.” The tasting room has a red light as the human eye cannot differentiate between different shades of brown under this light making the process unbiased.
The temperature is between 22 and 26 degrees Celsius because it influences taste and anyone tasting a batch of coffee anywhere in the world should get the same result. The process is quite elaborate. A taster needs to roast the beans first as roasting is transforming the green bean to something that’s consumable and soluble in water. Tasters must have knowledge of roasting but don’t need to be roasters.
Tools of the coffee taster’s trade
Roasting the beans caramelises the sugars, increases the size, changes colour and makes the flavours pop. The taste of the coffee depends on the soil, weather conditions and the microorganisms that migrate as these factors determine how the plant matures. For instance, if a farmer is growing pepper in the same estate, the microorganism that feeds on pepper will sit on a coffee cherry and influence the taste of the coffee.
After analysing and roasting the beans, it rests for 8-24 hours after which it is ground (coarse grind). A taster takes 8.5gm of coffee in a cup, evaluates the fragrance, then introduces 150gm of water at 92 degrees Celsius which rests for 4 minutes. The taster then breaks the crust to evaluate the aroma and slurps the coffee and evaluates the taste.
While tasting multiple cups, a taster cleanses the palate using unsweetened/unsalted crackers or just rinses mouth with plain room temperature milk. The nasal cavity is neutralised by smelling one’s skin.
Suhas also trains people and one such person is Sandesh. A computer engineer, Sandesh is married to a coffee lover. While sourcing coffee for his wife from across the globe, he decided to open a roastery. He learnt the art of tasting as every roaster needs to understand it so as to sell the right product to the right customer. He calls his business ‘Kohi Roasters’. He says, “I have found the love of my life.”
Once you fall in love with coffee you carry it everywhere you go. One such coffee taster is Ajay from Maharashtra, who, tired of being cooped during the lockdown, visited coffee estates in Chikkamagaluru and Kodagu. En route home, he stopped in Bengaluru to meet his coffee buddies and share his experiences. He has a small brewing kit and carries it wherever he goes. He says, “I can brew my coffee in a moving bus.”
COURSE CUP To become a coffee taster, one needs to study cupping. It is available as an independent course as well as a part of other coffee courses. Specialty Coffee Association is the only one that has international recognition. It was first formed in Europe with its headquarters in Essex, UK (SCAE), and later in the USA with its headquarters in Santa Ana, California (SCAA).
WHERE THEY TEACH Coffee Board of India Central Coffee Research Institute, Chikkamagaluru Benki Brewing Tools, Bengaluru Araku, Hyderabad
POPULAR COFFEES IN INDIA
Arabica: Flavourful, aromatic, acidic (needs shade). Arabica comes from Robusta
Robusta: Bold, double the amount of caffeine, strong. Mother plant
Liberica: Mix of Arabica and Robusta (not very commercial, gets mixed in Robusta here in India)
Excelsa: Delicate and difficult to grow in all kinds of topography (not very commercial, gets mixed in Robusta here in India)
source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Meghana Sastry, Emirates News Service / February 28th, 2021
You’re reading this with a cup of coffee in your hand, aren’t you? Coffee is the most popular drink in many parts of the world. Americans drink more coffee than soda, juice and tea — combined.
How popular is coffee? When news first broke that Prince Harry and Meghan were considering Canada as their new home, Canadian coffee giant Tim Hortons offered free coffee for life as an extra enticement.
Given coffee’s popularity, it’s surprising how much confusion surrounds how this hot, dark, nectar of the gods affects our biology.
Coffee’s ingredients
The main biologically active ingredients in coffee are caffeine (a stimulant) and a suite of antioxidants. What do we know about how caffeine and antioxidants affect our bodies? The fundamentals are pretty simple, but the devil is in the details and the speculation around how coffee could either help or harm us runs a bit wild.
The stimulant properties of caffeine mean that you can count on a cup of coffee to wake you up. In fact, coffee, or at least the caffeine it contains, is the most commonly used psychoactive drug in the world. It seems to work as a stimulant, at least in part, by blocking adenosine, which promotes sleep, from binding to its receptor.
Caffeine and adenosine have similar ring structures. Caffeine acts as a molecular mimic, filling and blocking the adenosine receptor, preventing the body’s natural ability to be able a rest when it’s tired.
This blocking is also the reason why too much coffee can leave you feeling jittery or sleepless. You can only postpone fatigue for so long before the body’s regulatory systems begin to fail, leading to simple things like the jitters, but also more serious effects like anxiety or insomnia. Complications may be common; a possible link between coffee drinking and insomnia was identified more than 100 years ago.
The National Film Board of Canada produced a documentary on the cultural history of coffee called ‘Black Coffee: Part One, The Irresistible Bean’
Unique responses
Different people respond to caffeine differently. At least some of this variation is from having different forms of that adenosine receptor , the molecule that caffeine binds to and blocks. There are likely other sites of genetic variation as well.
There are individuals who don’t process caffeine and to whom drinks like coffee could pose medical danger. Even away from those extremes, however, there is variation in how we respond to that cup of coffee. And, like much of biology, that variation is a function of environment, our past coffee consumption, genetics and, honestly, just random chance.
We may be interested in coffee because of the oh-so-joyous caffeine buzz, but that doesn’t mean that caffeine is the most biologically interesting aspect of a good cup of coffee.
In one study using rats, caffeine triggered smooth muscle contraction, so it is possible that caffeine directly promotes bowel activity. Other studies, though, have shown that decaffeinated coffee can have as strong an effect on bowel activity as regular coffee, suggesting a more complex mechanism involving some of the other molecules in coffee.
Antioxidant benefits
What about the antioxidants in coffee and the buzz that surrounds them? Things actually start out pretty straightforward. Metabolic processes produce the energy necessary for life, but they also create waste, often in the form of oxidized molecules that can be harmful in themselves or in damaging other molecules.
Antioxidants are a broad group of molecules that can scrub up dangerous waste; all organisms produce antioxidants as part of their metabolic balance. It is unclear if supplementing our diet with additional antioxidants can augment these natural defences, but that hasn’t stopped speculation.
Antioxidants have been linked to almost everything, including premature ejaculation.
Are any of the claims of positive effects substantiated? Surprisingly, the answer is again a resounding maybe.
Coffee and cancer
Coffee won’t cure cancer, but it may help to prevent it and possibly other diseases as well. Part of answering the question of coffee’s connection to cancer lies in asking another: what is cancer? At its simplest, cancer is uncontrolled cell growth, which is fundamentally about regulating when genes are, or are not, actively expressed.
My research group studies gene regulation and I can tell you that even a good cup of coffee, or boost of caffeine, won’t cause genes that are turned off or on at the wrong time to suddenly start playing by the rules.
The antioxidants in coffee may actually have a cancer-fighting effect. Remember that antioxidants fight cellular damage. One type of damage that they may help reduce is mutations to DNA, and cancer is caused by mutations that lead to the misregulation of genes.
Studies have shown that consuming coffee fights cancer in rats . Other studies in humans have shown that coffee consumption is associated with lower rates of some cancers.
Interestingly, coffee consumption has also been linked to reduced rates of other diseases as well. Higher coffee consumption is linked to lower rates of Parkinson’s disease and some other forms of dementia. Strikingly, at least one experimental study in mice and cell culture shows that protection is a function of a combination of caffeine and antioxidants in coffee.
Higher coffee consumption has also been linked to lower rates of Type 2 diabetes. Complexity, combined effects and variation between individuals seems to be the theme across all the diseases.
At the end of the day, where does all this leave us on the biology of coffee? Well, as I tell my students, it’s complicated. But as most reading this already know, coffee will definitely wake you up in the morning.
This is an updated version of a story originally published on Jan. 19, 2020. The original story called coffee the world’s most popular beverage. The term “most popular” can be defined differently. Retail sales of coffee outpace tea globally, but tea is the most consumed beverage after water.
Thomas Merritt , Professor and Canada Research Chair, Chemistry and Biochemistry, Laurentian University .This article is republished from The Conversation under a Creative Commons license. Read the original article.
source: http://www.interaksyon.com / InterAksyon / Home / by Thomas Meritt via The Conversation / February 15th, 2021
Dr Arun Mandepanda Thimmiah, a GP at the Abbey Road Surgery in Barrow, gives advice on health issues in his weekly column. This week, he addresses concerns people may have over whether their invite to receive a Covid-19 vaccine jab is genuine.
Unfortunately some people are using the Covid-19 vaccination programme in order to commit fraud.
The types of scams vary – some are trying to extract money, others are collecting personal information – so it’s really important to make sure you’re speaking to the right people.
In the UK, coronavirus vaccines are only made available via the National Health Services of England, Northern Ireland, Wales and Scotland.
You can be contacted by the NHS, your employer, a GP surgery or a pharmacy local to you to receive your vaccine.
Remember, the vaccine is free of charge.
At no point will you be asked to pay.
n The NHS will never ask you for your bank account or card details.
n The NHS will never ask you for your PIN or banking password.
n The NHS will never arrive unannounced at your home to administer the vaccine.
n The NHS will never ask you to prove your identity by sending copies of personal documents such as your passport, driving licence, bills or pay slips.
n Occasionally your local vaccine centre may ring you from a list provided by your GP surgery if you are in the group being invited to receive the vaccine at the end of the session in order to avoid wastage of vaccines.
If you have any doubts as to the caller’s authenticity, ask which organisation they are calling from, then hang up the phone and dial the official number for that organisation.
You will not miss out on your vaccine by doing so.
Please be aware that fraudsters do ‘spoof’ numbers – the number you see on your screen may not be the number that is calling you – and NHS call handlers will NOT ask you to check the number that appears on your screen; this is a common way for fraudsters to appear as legitimate callers.
source: http://www.nwemail.co.uk / The Mail / Home> News / by Dan Taylor, Senior Reporter / February 20th, 2021
Minister for Cooperation S.T. Somashekar, Minister for Urban Development B.A. Basavaraj, and Appachu Ranjan, MLA, during their visit to the Sainik School in Kushalnagar on Tuesday. | Photo Credit: Special Arrangement
It was flooded after heavy discharge from Harangi dam in 2018
A sum of ₹5 crore has been sought for the development of Sainik School at Kushalnagar that faced flooding during heavy discharge from Harangi Dam in 2018, the year when Kodagu witnessed its worst floods and landslides.
Minister for Cooperation S.T. Somashekar and Minister for Urban Development B.A. Basavaraj, along with Madikeri MLA Appachu Ranjan, on Tuesday visited the Sainik School. The school authorities told the Ministers about the problems the school faced during Kushalnagar floods.
Principal Kannan explained to Mr. Somashekar the damage caused from the floods in 2018 and sought support for the school’s development.
Mr. Somashekar immediately telephoned Additional Chief Secretary of Irrigation Rakesh Singh, and explained to him the issue.
Mr. Somashekar sought ₹5 crore for taking up development works by the school. “The ACS has responded positively to the appeal,” according to the Minister.
source: http://www.thehindu.com / The Hindu / Home> News> States> Karnataka / by Special Correspondent / Mysuru – February 16th, 2021
Maria Eduarda Becker Pavani establishes specialty roastery in the UAE
Eight years in the UAE are all that were required for Brazilian coffee specialist Maria Eduarda Becker Pavani to establish a thriving roastery and bean business, supplying this country and beyond with South America’s delicious aromas adding to the already vibrant café scene. Tres Marias is the latest gourmet coffee brand sweeping the nation.
Maria’s first encounter with specialty coffee was working at Café Cultura, a leading special coffee house in Brazil which sparked a quest to gather more knowledge on the industry. A graduate of marketing, she has since furthered her education to become a Specialty Coffee Association Trainer, a sensory judge for barista championships and a Q Arabica Grader: a certification that only 10,000 people in the world hold.
Maria moved to Dubai in 2013 to work as a barista in a local five-star hotel and within three months was offered a job at the very first specialty coffee roastery in the region where she was exposed to the growing market of specialty coffee in the Middle East. Following this opportunity, she was offered a partnership deal where she set up and developed Tres Marias from scratch. We caught up with Maria to find out more.
How discerning do you find the UAE market when it comes to coffee?
It’s amazing to see how people here are passionate about their coffee, and will go above and beyond to find the perfect cup. It did cross my mind to set up in Europe, but Dubai is such an amazing city to live in.
How easy/difficult was it to set up the importation of beans from South America?
It is always a challenge to trade goods with countries in South America but with the help of my amazing team and the fact that I speak the language, we’ve been able to streamline the process. The major challenges however are the time difference and how fast paced it gets.
Your roastery is based in Jebel Ali?
Tres Marias Coffee is based out of the DMCC Coffee Centre, a beautiful and professional coffee facility with the best coffee equipment available. We store our green coffee inside the centre and utilise the roasting facilities to roast our beans, and the training room to run our Authorized Speciality Coffee Trainings. All our products are freshly roasted in the UAE and distributed from Jebel Ali.
What made you come up with the name Tres Marias?
As a Latina, I wanted to include an element of my origin in the name. Tres Marias in Portuguese or Spanish is the translation of the ‘Three Kings Stars’ on the constellation of Orion. I used this methaphor to believe that Tres Marias Coffee would be like the three stars: easy to recognise and distinguish.
Do you think people are becoming far more professional in their appreciation of coffee? How far is sustainability a core value of your company?
Definitely yes! One of the reasons Tres Marias Coffee is very focused on education is because we believe that the more educated our industry is, the easier it is for us to communicate the importance of good coffee. People worldwide are not only paying more attention to the coffee they drink, but also to who they give their money to. That’s why there is bigger support for local businesses. Since our inception, we’ve been paying close attention to sustainability. We started by selecting CO2 Neutral Packaging for our beans as well as compostable and biodegradable materials to our capsules and instant coffee.
Did you have any worry about branching into the instant coffee market?
When we started developing the product, I was 100 per cent focused on how we would become more accessible to speciality coffee lovers and simplifying the coffee making process. We created the product to solve a problem and we’ve been able to do that and stay true to our brand.
What are your plans for 2021?
We managed to create a solid system for our e-commerce, grow our team, expand our portfolio, operate our first retail space during the Ripe Markey (every Friday and Saturday in the Dubai Police Academy) and of course, keep ourselves healthy and well. We’re considering retail options and creating a wider range of productions for our clients.
source: http://www.khaleejtimes.com / Khaleej Times – City Times / Home> City Times> In the city / by David Light (david@khaleejtimes.com) / February 17th, 2021
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