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Volunteering & Governance
BUILDING BRIDGES IN THE MEETINGS INDUSTRY JULY 2017 - N°78 IN THIS ISSUE ICCA STATISTICS REPORT 2016 EUROPEAN ASSOCIATION SUMMIT INTERNATIONAL ASSOCIATION OF FACILITATORS ASSOCIATIONS WORLD CONGRESS VOLUNTEERING ECM: DISTURBANCE IN TRAVEL & GOVERNANCE HOW TO MANAGE VOLUNTEERS EFFECTIVELY MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - MARCH // APRIL // JUNE // SEPTEMBER // NOVEMBER // DECEMBER JULY 2017 2 HEADQUARTERS JULY 2017 3 HEADQUARTERS HEADQUARTERS NOW AVAILABLE AT PARIS, FRANKFURT AND BARCELONA AIRPORTS Headquarters is the one and only MICE magazine available in the business lounges of Paris-Orly Airport, Frankfurt Airport, Barcelona Airport BUILDING BRIDGES IN THE MEETINGS INDUSTRY INNOVATIONS FOR ASSOCIATIONS ASIA PACIFIC APRIL 2017 MAY 2017 - N°77 Interview PREMA COORAY AT THE FOREFRONTIN OF ASIA INNOVATION IN SUSTAINABILITY DESTINATIONFOCUSIN THIS ISSUE SRI LANKA AUSTRALIATRANSFORMING INNOVATION INTO SKILLS EUROPEAN ASSOCIATION SUMMIT NEW ZEALAND EUROPEAN ASSOCIATION FOR CANCER RESEARCH ECM: TIME FOR DESTINATION MARKETING SPECIAL FEATURE MEETINGS + MILLENNIALS BRISBANE NOW THE POWER OF INNOVATION MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - MARCH // APRIL // JUNE // SEPTEMBER // NOVEMBER // DECEMBERTRANSFORM OR MEETING MEDIA COMPANY // MEETINGS INDUSTRY PUBLISHERS - APRIL // JULY // OCTOBER // DECEMBER GO BUST www.premium-traveller.com/en BUILDING BRIDGES IN THE MEETINGS INDUSTRY… HELPING YOU INCREASE YOUR VISIBILITY WWW.MEETINGMEDIAGROUP.COM HEADQUARTERS JULY 2017 3 HEADQUARTERS JULY 2017 2 ICCA: ASSOCIATION -
AMS112 1978-1979 Lowres Web
--~--------~--------------------------------------------~~~~----------~-------------- - ~------------------------------ COVER: Paul Webber, technical officer in the Herpetology department searchers for reptiles and amphibians on a field trip for the Colo River Survey. Photo: John Fields!The Australian Museum. REPORT of THE AUSTRALIAN MUSEUM TRUST for the YEAR ENDED 30 JUNE , 1979 ST GOVERNMENT PRINTER, NEW SOUTH WALES-1980 D. WE ' G 70708K-1 CONTENTS Page Page Acknowledgements 4 Department of Palaeontology 36 The Australian Museum Trust 5 Department of Terrestrial Invertebrate Ecology 38 Lizard Island Research Station 5 Department of Vertebrate Ecology 38 Research Associates 6 Camden Haven Wildlife Refuge Study 39 Associates 6 Functional Anatomy Unit.. 40 National Photographic Index of Australian Director's Research Laboratory 40 Wildlife . 7 Materials Conservation Section 41 The Australian Museum Society 7 Education Section .. 47 Letter to the Premier 9 Exhibitions Department 52 Library 54 SCIENTIFIC DEPARTMENTS Photographic and Visual Aid Section 54 Department of Anthropology 13 PublicityJ Pu bl ications 55 Department of Arachnology 18 National Photographic Index of Australian Colo River Survey .. 19 Wildlife . 57 Lizard Island Research Station 59 Department of Entomology 20 The Australian Museum Society 61 Department of Herpetology 23 Appendix 1- Staff .. 62 Department of Ichthyology 24 Appendix 2-Donations 65 Department of Malacology 25 Appendix 3-Acknowledgements of Co- Department of Mammalogy 27 operation. 67 Department of Marine -
Exquisite and Inspired Fusion at Fismuler,Restaurante Lúa
Espacio Cervecero, Mini Mahou Brewery in Madrid Mentally bookmarked for more than a couple months, we finally stepped into Espacio Cervecero Mahou in Alonso Martínez and were not let down. Having no expectations allowed us to be surprised at every turn in this small but compact venue. It’s a little bit brewery and tasting space, a little bit restaurant, a bit gift shop and a bit urban art showroom. It’s perfect if you’ve got family or friends visiting or no plans on any given evening. You’ll certainly be surprised by this unusual center of Madrid find. Did you know Mahou is a family-run business? Or that they made a Stout? And an APA (American Pale Ale)? . At Espacio Cervecero each is served on an individually descriptive coaster for each beer but your “beersommelier” will tell you all about it anyway. These little details are what makes this place unique. It feels small in square meters but packs a lot. There are few beers on tap but this allows for more information to be revealed regarding each one. Before you leave, you’ll be asked to evaluate what you’ve tried on one of a few iPads set opposite the bar. If you go through the graffiti and mirror covered hallway, you’ll reach the restaurant. Like myself, you may be distracted by the exposed industrial decor but don’t forget to grab a board game to play at your table on your way in if you like. You’ll find that the menu is limited but gourmet and ideal for tasting a few different plates. -
Spain and Portugal Customized Tours | Eatour Specialist
[email protected] | +34 678 942 319 Galician Cooking, Food and Wine Tour Short Break based in Santiago de Compostela, Spain ☆ ☆ ☆ ☆ ☆ 0 User Reviews 4 Days / 3 Santiago de Price from: Nights Compostela 750.00 euros A Special culinary and cooking tour of Spain based in Santiago de Compostela, capital of Galicia. You will get the chance to learn in- depth about the gastronomy of Galicia... Highlights • English-Speaking Driver / Guide and transportation in fully-equipped vehicle • Explore Santiago de Compostela, the capital of Galicia, and the 3rd most important pilgrimage centre in the world. • Taste the best local products and wines of the area. • Enjoy a hands-on cooking class based on fresh seasonal products by a professional chef. General Overview Country: Spain Type: Private Group Tour Region: Galicia Theme: Culinary and Cooking Holidays City: Santiago de Compostela Group Size: 2 to 16 People Duration: 4 Days / 3 Nights Price from: 750 € Introduction On this special culinary and cooking tour of Spain you will be based in Santiago de Compostela, the historic capital of Galicia on the Atlantic North-western coast of Spain. You will get the chance to learn in-depth about the gastronomy of Galicia by cooking side-by-side with an Expert Chef, in the Market of Santiago offering creative cooking in Galicia. The class will be based around traditional ingredients/products of the area. Apart from the cooking lesson, we will explore the historic monuments and local food market of Santiago, in addition to its surroundings so we can admire the lush inland countryside. Then follow coastal Galicia. -
MELBOURNE Bushwalkers Inc
THE NEWS OFTiffi MELBOURNE BUSHWALKERS MELBOURNE BusHWALKERS INc. EDmoN 633 NOVEMBER 2003 60 CENTS Lavender Fest Weekend: 22 & 23 November Warratina Lavender Farm Quayle Road, Wandin Yallock (Me/way: 121 El.) Featuring: musical and dancing entertainment, alpacas, market stalls, animal farm, craft demonstrations and Club Barbeque wine and food of the Yarra Valley. Entry is $5 Wednesday 26 November ($3 cone.) and children under 12 years are free. Spit roast dinner on Saturday night (b.y.o.): 7- 11 pm. 7- 9 pm, Clubrooms There will be late night jazz and rock. Tickets are $35 per person. Summer is just around the comer.. Come along to this Bushies barbeque in late November. The club will Anyone interested in going on the Saturday please provide all the food and drinks for just $10 per head. speak to Lynda Larkin in advance so we can organize a car pool. Please phone +Letter Writing Night If you'd rather eat a cow than walk with one .. We will also have a letter writing campaign on this barbeque night regarding: 1) cows in the Alpine National Park and 2) the ACF campaign for the River Murray asking for a national management plan. MBWChristmas Party It's easy: pre-written letters will be available which can be signed and sent and there will also be paper if you Wednesday 17 December wish to use your own words. Come and have your say on these issues that affect both the enjoyment of club walks and the health of Australian wildlife. See William Cone, Secretary in the clubrooms if you would like to take part. -
Discover Vigo on a Food Tour, Tasting the Best Galician Cuisine by Eatour Specialist Discover Vigo: Food of Vigo in a Small Group
Visit us Discover Vigo on a Food Tour, tasting the Best Galician Cuisine by EATour Specialist Discover Vigo: Food of Vigo in a small group We’re in the city of Vigo about to start one of the best culinary tours of the city a food and wine tour but lots of walking is involved around too. Vigo is the gateway to the Rías Baixas and the Galician estuaries and is called the City of the Sea, one of the most popular food destinations in the industry of Spain´s food tourism. It’s the world´s biggest fishing port and has the largest fishing companies, Pescanova. Vigo ( which derives from vicus in roman which means hamlet) has a population of 300,000, the largest city in Galicia but did not become a village until the 15th Century. We meet next to a giant statue called El Salto (The Jump) which is a bronze sculpture from the local artist, Francisco Leiro. We head with our local guide to another bronze statue nearby from local artist José Molares of Jules Verne. He was a French writer who wrote 20,000 Leagues Under the Sea devoting a chapter about the Bay of Vigo and the treasure under Rande Bridge. Captain Nemo in Nautilus salvaged gold from the Battle of Rande and used it to pay for his adventures. The writer is seated on a giant squid that attacked the Nautilus. Looking out to see across the Bay of Vigo we can see giant, mussel platforms. We then head for Plaza Compostela and Alameda Park and the attractive buildings around them. -
Lepidorrhachis Mooreana (H
Palm Conservation – Palm Specialist Group Lepidorrhachis mooreana (H. Wendl. & Drude) O. F. Cook Status: Not Evaluated in IUCN Red List. Vulnerable according to Dowe in Johnson (1996). Preliminary evaluation based on IUCN 2001 criteria: Endangered (EN B1a,bv) Common name Little Mountain Palm. Natural range Lepidorrhachis mooreana is restricted to the summits of Mt. Gower (875 m) and Mt. Lidgbird (777 m) on the remote Lord Howe Island. It occurs only above 750 m in dwarf mossy forest that dominates the summit plateau of Mt. Gower and the narrow summit ridge of Mt. Lidgbird. This forest is home to numerous remarkable endemic species including the pumpkin tree (Negria rhabdothamnoides), an arborescent member of the Gesneriaceae, and Dracophyllum fitzgeraldii (Ericaceae). It is also the primary nesting locality of the providence petrel (Pterodroma solandri) and is a stronghold for the woodhen (Tricholimnas sylvestris), an endemic member of the rail family that was recently rescued from the brink of extinction. However, less that 0.5 km2 of Lord Howe’s total surface area of 12 km2 is found above 750 m. The total area of suitable habitat available to Lepidorrhachis is thus extremely limited. Recognition characteristics Lepidorrhachis is very easily distinguished from the two other endemic palm genera on Lord Howe Island, Howea and Hedyscepe. It is a short solitary palm with a stem that rarely exceeds 2 m in height. It has stiff, arching leaves with short, deeply split leaf sheaths that do not form a distinct crownshaft. The sheaths are also covered with buff indumentum. Its bushy inflorescences are born below the leaves and are unisexual, both male and female inflorescences occurring on the same plant. -
The Camino De Santiago Tour - an Adventure from Our Backyard
The Camino de Santiago Tour - an adventure from our backyard - Camino de Santiago Tour www.frescotours.com Page 1 of 6 2011 Camino de Santiago Tour 10 days / 9 nights The crown jewel of Spanish walking trails, the pilgrimage to Santiago de Compostela began as an act of faith as Europeans crossed Spain to visit the sacred tomb of Saint James. One thousand years later, the Camino continues to draw the spiritual as well as the traveler looking to enjoy the beauty of the green rolling hills and small hamlets of northwestern Spain's Galicia. Come be part of this magical route that is very special for us - it is on the Camino where the idea for Fresco Tours was first born in 1999. Camino de Santiago Tour Dates 2011 April 5 – 14, 2011 April 19 – 28, 2011 May 3 – 12, 2011 May 17 – 26, 2011 June 14 – 23, 2011 June 28 – July 7, 2011 July 24 – August 2, 2011 August 30 – September 8, 2011 September 13 – 22, 2011 September 27 – October 6, 2011 October 11 – 20, 2011 October 23 – November 1, 2011 Tour Price: 2,100 EUR Single Supplement Fee: 300 EUR Day 1: Leon to Valcarce Valley In the afternoon, we meet the group in the town of Leon, whose Gothic Cathedral's magnificent stain glass windows have led people to say that it is made more of glass than stone! After a quick Orientation Meeting to discuss our week ahead on the Camino de Santiago, we hop in the van and drive west following the trail. Before dinner, we stretch our legs a bit and do a short walk through the green Valcarce river valley. -
Galician Gastronomy a Brief Guide to Galician Products Europe Galicia
GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS EUROPE GALICIA SPAIN GALICIAN GASTRONOMY A BRIEF GUIDE TO GALICIAN PRODUCTS Galicia, Spain alicia, the final destination of the Way of St. James Galicia (Spain) is where the Greeks si- G tuated the end of the ancient world, and a place where Homer Marina of the town of Baiona in the south of Galicia. The Roman wall of Lugo (a world heritage site). said the sun ended its journey before returning to the east for the dawning of a new day. Located to the south of the With an area of 29,575 sq. kilometres, about Since 1981, Galicia has had its own auto- Celtic Sea and to the north of the Medite- the size of Belgium, Galicia has a population nomous parliament and Government, with rranean with Santiago de Compostela as of 2.7 million inhabitants, with its most a wide range of powers within the framework its centre and capital, Galicia has forged populated cities being Vigo and A Coruña. of the Spanish State. a culture in the crossing point of those Its temperate climate and rich soil have two worlds. made possible the development of such products as Galician wines, which are known North of Portugal in the northwest of Spain internationally for their quality. it is a small autonomous community of great human and cultural wealth, which But Galicia is also a country that is open to also contains innovative industries, vested the sea, with a coastline of 1,309 kilometres in traditions that produce high quality distinguished for its unique “rias” salt water products. -
Gastronomy.Pdf
Galician cuisine Gastronomy is one of Galicia’s main attractions: the quality and variety of local produce, the lasting traditions and evolution while respecting the past form the basis of Galician cuisine. Local products, whether crops or livestock or, especially, from the sea, have their own special characteristics and are cooked in ways that are traditional and thoughtful, home-made, unhurried, plentiful and varied, giving rise to a special, highly-renowned and much- appreciated cuisine. The importance of gastronomy for Galician’s can be seen in more than 300 food fairs that are held throughout the year all over the Autonomous Region. These celebrations of produce from the land, which generate so much interest among visitors, originated from local or regional celebrations commemorating typical traditions, friends’ meetings, or are held to coincide with harvests or religious festivals, like the pilgrimages, where fulfillment of a promise to the Saint is completed with a traditional meal. From the Sea" Traditionally, Galicia, with 1,300 kilometers of coastline and a huge number of fishing ports, has been a region that lived from the sea and from fishing, one of its inhabitants’ main activities. Accordingly, Vigo is now Europe’s main fishing port and Galicia’s rias are the world’s largest producers of mussels. The coastline’ exceptional conditions, alternating the highest cliffs in Europe with the calm waters of the rias, along with abundant nutrients from the Atlantic Ocean at these latitudes, have formed a unique ecosystem, which supplies the most exquisite culinary markets. Goose barnacles from the coasts battered by the Atlantic waves, Norway lobsters, clams, spider crabs, sea crabs, shrimps and lobsters from the rias, together with oysters, mussels and cockles, among other species, form part of the Galician coast’s treasure, alongside octopus, squid, turbot, red and white sea bream, sardine, wolf-fish and other many species that populate Galicia’s coasts. -
Traditional Foods in Europe- Synthesis Report No 6. Eurofir
This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification. -
The Development of Rock Coast Morphology on Lord Howe Island, Australia Mark Edward Dickson University of Wollongong
University of Wollongong Research Online University of Wollongong Thesis Collection University of Wollongong Thesis Collections 2002 The development of rock coast morphology on Lord Howe Island, Australia Mark Edward Dickson University of Wollongong Recommended Citation Dickson, Mark Edward, The development of rock coast morphology on Lord Howe Island, Australia, Doctor of Philosophy thesis, School of Geosciences, University of Wollongong, 2002. http://ro.uow.edu.au/theses/1987 Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: [email protected] THE DEVELOPMENT OF ROCK COAST MORPHOLOGY ON LORD HOWE ISLAND, AUSTRALIA A thesis submitted in fulfilment of the requirements for the award of the degree of DOCTOR OF PHILOSOPHY from UNIVERSITY OF WOLLONGONG by MARK EDWARD DICKSON (BSc. Hons, Massey University) SCHOOL OF GEOSCIENCES UNIVERSITY OF WOLLONGONG 2002 This work has not been submitted for a higher degree at any other academic institution and, unless otherwise acknowledged, is my own work. Mark Edward Dickson Lord Howe Island, southwest Pacific 1 Abstract Lord Howe Island, situated 600 km east of Australia, provides a unique opportunity to study the development of rock coast landforms and the long-term planation of an oceanic island. The island is a remnant of a large shield volcano that was built by late-Miocene hotspot volcanism. Since this time, the island has gradually migrated northward into warmer seas, and marine planation, operating at a decreasing rate over time, has reduced the island to a vestige of the original volcano. Lord Howe Island currently lies at the southern limit to coral growth.