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Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
Theenvironmental Sustainabilityissue
SUMMER 2021 ISSUE 58 Evin Senin Dünyan RC QUARTERLY SUMMER 2021 ISSUE 58 Dünya Senin Evin Dünyanın sanat ve tasarımla daha iyi bir yer olacağına inanıyor; sürdürülebilir bir dünya için var gücümüzle çalışıyoruz. the environmental KTSM, Kale Grubu tarafından desteklenen, disiplinlerarası paylaşımlara imkan veren üretim ve buluşma noktasıdır. Kale Tasarım ve Sanat Merkezi sustainability issue kaletasarimsanatmerkezi.org / kaletasarimvesanatmerkezi / ktsm_org tepta_robertcollege_ilan_haziran2021_195x260mm_2.pdf 1 03/06/21 10:07 C M Y CM MY CY CMY K The cover for this issue SUMMER 2021 ISSUE 58 celebrates the vast biodiversity of our campus. All photos were taken on RC grounds by faculty and students, as part of an effort to catalog the Alumni Journal published periodically by flora and fauna found the RC Institutional Advancement Office for at RC. approximately 10,000 members of the RC the environmental community: graduates, students, faculty, sustainability issue administration, parents and friends. The trees, flowers, birds, koi fish, Bosphorus beetle, and new beehives of the RC campus all bestow on the RC community a deep appreciation of and respect for nature. In this issue we delve into environmental sustainability, an urgent matter for humanity and now a strategic focus for RC. The RCQ chronicles the latest developments at school and traces the school’s history for the seeds that were sown for today. Many RC alumni are active as leaders, teachers, activists, and professionals in environmental sustainability-related areas. There is much news and In inspiration to share from them as well. this The pandemic did not slow down the RC community: RC students continue to display many accomplishments, and RC alumni have published books and received issue prestigious awards. -
Mobility of Secondary School Pupils and Recognition of Study Periods Spent Abroad
Mobility of Secondary School Pupils and Recognition of Study Periods Spent Abroad A Survey edited by Roberto Ruffino Conference Proceedings edited by Elisabeth Hardt A project supported by the European Commission’s Directorate-General for Education and Culture the federation of organisations in Europe The survey was co-ordinated by Roberto Ruffino with the assistance of Kris Mathay. The survey would not have been possible without the assistance of 20 Member Organisations of the European Federation for Intercultural Learning who co-ordinated and conducted the survey at national level. Their contribution, as well as the financial support of the European Commission in the realisation of this survey is hereby thankfully acknowledged. European Federation for Intercultural Learning (EFIL) Avenue Emile Max, 150, 1030 Brussels Tel: +32-2.514.52.50, Fax: +32-2.514.29.29 http://efil.afs.org the federation of organisations in Europe 3 I Table of Contents I Table of contents 4 4 Mobility Schemes – Sending 21 4.1 Schools 21 II Mobility Survey 7 4.1.1 Legislation 21 4.1.2 Mobility References in the Curriculum 22 1 Some Introductory Notes 4.1.3 Internationalisation on Educational Mobility of European for Secondary Secondary Schools 22 School Pupils 8 4.2 Public Agencies 23 1.1 Educational Mobility and the EU 9 1.1.1 The Socrates Programme 9 5 Quality and Recognition 1.1.2 Tackling Obstacles Issues 24 to Mobility 10 5.1 Quality 24 1.2 Long-Term Individual Mobility for Upper-Secondary 5.2 Recognition 25 School Pupils 12 1.2.1 Maximising the Intercultural Awareness of Active 6 Good Practices 30 European Citizens 12 1.2.2 The Case of AFS 6.1 On Legislation Regarding Intercultural Accreditation 30 Programs, Inc. -
Derilerden, Deri Taklitlerinden Veya Diğer Malzemelerden Mamul Taşıma
3772______________________________________________________________________________________________________________________ Yayın Tarihi : 12.12.2012 Türk Patent Enstitüsü 2012/208 Resmi Marka Bülteni Derilerden, deri taklitlerinden veya diğer malzemelerden mamul Çıkarılan Mal/Hizmetler: taşıma amaçlı başka sınıflarda yer almayan eşya la r(Ça nta lar, deri Müşterilerin malları elverişli bir şekilde görmesi ve satın alması için veya kösele kutular ve sandıklar, anahtariıklar dahil). Şemsiyeler, Gıda sektöründe:Şerbetli tatlılar (Antep fıstıklı baklava, cevizli güneş şemsiyeleri, güneşlikler, bastonlar." malların bir araya baklava, fındıklı baklava,dilber getirilmesi hizmetleri ( belirtilen hizmetler perakende, toptan satış dudağı,şöbiyet,tulumba,künefe,şekerpare,hanım göbeği,bülbül mağazaları, elektronik ortamlar, katalog ve benzeri diğer yöntemler yuvası,yufkalı kadayıf,kadayıf ile sağlanabilir dolması, revani,haşhaşlı revani,yoğurt tatlısı ,şambali ,cevizli,fıstıklı Bu marka örneği renkli olarak Renkli bölüm içerisinde tekrar yayınlanmıştır. yassı kadayıf,irmik tatlısı,gül tatlısı,halka tatlısı,ekmek tatlısı,kalburabastı, saçarası,incir tatlısı),Yaş (210) 2011/101025 (220) 29.11.2011 Pastalar(çilekli, portakallı, (731) 107443-JT INTERNATIONAL S.A. (CH) muzlu,frambuazlı,karamelli,cikolatalı,cevizli,fıstıklı,bademli,fındıklı, kivili,ıspanaklı,elmalı,vişneli,kr Rue De La Gabelle 1 CH-1211 Geneva 26 emşantili,labneli,kedidilli,bisküvili,kestaneli karışık Vekil: İBRAHİM İSKENDER(DESTEK PATENT A.Ş.) meyveli),Dondurmalar(vanilyalı, kakaolu, vişne,kiraz,karpuz,kavun,muz,Antep -
B Simit Sarayi: Niğde Halkinin Ağiz Tadi
Niğde Üniversitesi İİBF Dergisi, Haziran 2008, Cilt:1, Sayı: 1, 73-78. 73 B SİMİT SARAYI: NİĞDE HALKININ AĞIZ TADI Ruhan İRİ* M. Emin İNAL** ÖZET Bu çalışma, Niğde ilinde üretici, toptancı ve perakendeci olarak faaliyet gösteren B Simit Sarayının, pazarlama uygulamalarını ve kendine özgü oluşturduğu pazarlama stratejilerini tespit etmek, pazarlama teorisi içerisinde analiz etmek, başarı ve başarısızlık nedenlerini ortaya koymak, tartışmak ve uygulamayla teori arasında köprü kurmak amacındadır. Çalışma, gözlem yöntemi kullanılarak gerçekleştirilmiştir. Anahtar Kelimeler: Niğde, örnek olay, pazarlama ABSTRACT B “SİMİT” HOUSE: THE TASTE OF NIGDE COMMUNITY This study is about B “Simit” House baking simit like bagel and operating as retailer and wholesaler in the city of Nigde. The objectives of this study are to determine originally made marketing strategies and applications, to analyze these strategies within marketing theory, to present the reasons for success and failure, to discuss and to establish a connection between theory and application. This study was achieved by using observation method. Keywords: Nigde, case, marketing GİRİŞ “Günümüz Türkiye’sindeki pazarlama uygulamaları ve tüketici davranışı, yirminci yüzyılın son yarısında ülkede meydana gelen toplumsal, siyasi ve kültürel değişikliklerle şekillenmiştir. Geleneksel uygulamalar, AB ve ABD’deki gelişimleri takip etmiştir. Türk toplumunda birçok ikililik (dualite) mevcuttur: modern-geleneksel, laik-dindar, köylü-kentli ve global-yerel. Bu durum, perakendecilik, markalaşma, ürün geliştirme ve promosyon yöntemleri gibi pazarlamanın hemen hemen tüm enstrümanlarına yansır. Söz konusu ikililik, özellikle tüketim alanında zevkler, yaşam tarzları ve bireylerin tükettikleri ürün/hizmetlerle tanınmalarıyla kendini gösterir”(Thompson, 2006: 9). Son yıllarda insanların iş bulma amacıyla köylerden kentlere doğru göçüyle başlayan şehirleşme, her geçen gün kentlerde yeni iş kollarının doğmasına sebep olmuştur. -
Enka Schools May Menu 2019
ENKA SCHOOLS MAY MENU 2019 1 MAY WEDNESDAY 2 MAY THURSDAY 3 MAY FRIDAY SNACK CAL SNACK CAL FRUIT 70 FRUIT 70 LUNCH CAL LUNCH CAL WHITE BEANS WITH MEAT 280 LENTIL SOUP 130 RICE PILAF 180 FAJITA / TORTILLA/ SAUCE 450 HOLIDAY FRUIT 70 AYRAN/ICE CREAM 70/86 VEGETABLE PATTY 100 PURSLANE 100 GREEN SALAD WITH OLIVES 25 MEDITERRANEAN SALAD 25 MIXED PICKLES 15 SHEPHERD SALAD 60 YOGURT/CACIK 125/75 YOGURT 125 MID-AFTERNOON CAL MID-AFTERNOON CAL SIMIT 220 COOKIE 180 MILK/KEFIR 90/105 MILK/YOGURT 90/80 6 MAY MONDAY 7 MAY TUESDAY 8 MAY WEDNESDAY 9 MAY THURSDAY 10 MAY FRIDAY SNACK CAL SNACK CAL SNACK CAL SNACK CAL SNACK CAL FRUIT 70 CARROT/CHEESE 80 FRUIT 70 CUCUMBER/CHEESE 70 FRUIT 70 LUNCH CAL LUNCH CAL LUNCH CAL LUNCH CAL LUNCH CAL VEGETABLE SOUP 120 TARHANA SOUP 120 TURKEY TANDOORI 200 MIXED DOLMA /YOGURT 350 TOMATO SOUP 120 DALYAN MEATBALL/ PUREE 350 MANTI/YOGURT 400 CRACKED WHEAT PILAF 180 PASTA 220 MEAT DONER/ RICE 450 TRES LECHES 200 FRUIT 70 FRUIT 70 FRUIT 70 AYRAN/ICE CREAM 70/86 CRACKED WHEAT SALAD 100 FELLAH KÖFTE 160 GREEN BEANS IN OLIVE OIL 100 SHAKSHOUKA 120 SQUASH WITH OLIVE OIL 100 SEASONAL SALAD 25 MEDITERRANEAN SALAD 25 MIMOZA SALAD 70 GREEN SALAD WITH TUNA 100 MEDITERRANEAN SALAD 25 GRATED CARROTS 25 OLIVE SALAD 45 GREEN SALAD 25 PURPLE CABBAGE 25 GRATED CARROTS 25 YOGURT 125 GRATED CARROTS 25 YOGURT/COLD SOUP 125/140 SHEPHERD SALAD 60 YOGURT 125 MID-AFTERNOON CAL MID-AFTERNOON CAL MID-AFTERNOON CAL MID-AFTERNOON CAL MID-AFTERNOON CAL AÇMA WITH OLIVES 220 SIMIT 220 MINI CHEESE SANDWICHES 160 HUCKLEBERRY CAKE 240 GRISSINI/ TAHINI -
The Socio-Spatial Transformation of Beyazit Square
THE SOCİO-SPATIAL TRANSFORMATION OF BEYAZIT SQUARE A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF HUMANITIES AND SOCIAL SCIENCES OF İSTANBUL ŞEHİR UNIVERSITY BY BÜŞRA PARÇA KÜÇÜKGÖZ IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF ARTS IN SOCIOLOGY FEBRUARY 2018 ABSTRACT THE SOCIO-SPATIAL TRANSFORMATION OF BEYAZIT SQUARE Küçükgöz Parça, Büşra. MA in Sociology Thesis Advisor: Assoc. Prof. Eda Ünlü Yücesoy February 2018, 136 Pages In this study, I elaborated formation and transformation of the Beyazıt Square witnessed in modernization process of Turkey. Throughout the research, I examine thematically the impacts of socio-political breaks the on shaping of Beyazıt Square since the 19th century. According to Lefebvre's theory of the spatial triad, which is conceptualized as perceived space, conceived space and lived space, I focus on how Beyazıt Square is imagined and reproduced and how it corresponds to unclear everyday life. I also discuss the creation of ideal public space and society as connected with the arrangement of Beyazit Square. In this thesis, I tried to discuss the Beyazıt Square which has a significant place in social history in the light of an image of “ideal public space or square". Keywords: Beyazıt Square, Public Space, Conceived Space, Lived Space, Lefebvre, Production of Space. iv ÖZ BEYAZIT MEYDANI’NIN SOSYO-MEKANSAL DÖNÜŞÜMÜ Küçükgöz Parça, Büşra. Sosyoloji Yüksek Lisans Programı Tez Danışmanı: Doç. Dr. Eda Ünlü Yücesoy Şubat 2018, 136 Sayfa Bu çalışmada, Türkiye'nin modernleşme sürecine tanıklık eden Beyazıt Meydanı'nın oluşum ve dönüşümünü araştırdım. Araştırma boyunca özellikle sosyo-politik kırılmaların Beyazıt Meydanı'nın şekillenmesinde ne tür etkiler yarattığını 19. -
The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the Feedcities Project
nutrients Article The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Inês Lança de Morais 1,2,*, Nuno Lunet 3,4, Gabriela Albuquerque 3 ID , Marcello Gelormini 2, Susana Casal 3,5,6 ID , Albertino Damasceno 7, Olívia Pinho 6,8, Pedro Moreira 3,8,9 ID , Jo Jewell 2, João Breda 2 ID and Patrícia Padrão 3,8 ID 1 Institute of Tropical Medicine and International Health, Charité-Universitätsmedizin Berlin, Campus Virchow-Klinikum, Augustenburger Platz 1, 13353 Berlin, Germany 2 Division of Noncommunicable Diseases and Life-Course, World Health Organization (WHO) Regional Office for Europe, UN-City, Marmorvej 51, DK-2100 Copenhagen Ø, Denmark; [email protected] (M.G.); [email protected] (J.J.); [email protected] (J.B.) 3 EPIUnit—Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas nº 135, 4050-600 Porto, Portugal; [email protected] (N.L.); [email protected] (G.A.); [email protected] (S.C.); [email protected] (P.M.); [email protected] (P.P.) 4 Departamento de Ciências da Saúde Pública e Forenses e Educação Médica, Faculdade de Medicina da Universidade do Porto, Alameda Prof. Hernâni Monteiro, 4200-319 Porto, Portugal 5 Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal 6 REQUIMTE, Laboratório de Bromatologia e Hidrologia, Universidade do Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; [email protected] 7 Faculdade de Medicina da Universidade Eduardo Mondlane, Avenida Salvador Allende nº 702, 257 Maputo, Moçambique; [email protected] 8 Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Rua Dr. -
Who's Who in Politics in Turkey
WHO’S WHO IN POLITICS IN TURKEY Sarıdemir Mah. Ragıp Gümüşpala Cad. No: 10 34134 Eminönü/İstanbul Tel: (0212) 522 02 02 - Faks: (0212) 513 54 00 www.tarihvakfi.org.tr - [email protected] © Tarih Vakfı Yayınları, 2019 WHO’S WHO IN POLITICS IN TURKEY PROJECT Project Coordinators İsmet Akça, Barış Alp Özden Editors İsmet Akça, Barış Alp Özden Authors Süreyya Algül, Aslı Aydemir, Gökhan Demir, Ali Yalçın Göymen, Erhan Keleşoğlu, Canan Özbey, Baran Alp Uncu Translation Bilge Güler Proofreading in English Mark David Wyers Book Design Aşkın Yücel Seçkin Cover Design Aşkın Yücel Seçkin Printing Yıkılmazlar Basın Yayın Prom. ve Kağıt San. Tic. Ltd. Şti. Evren Mahallesi, Gülbahar Cd. 62/C, 34212 Bağcılar/İstanbull Tel: (0212) 630 64 73 Registered Publisher: 12102 Registered Printer: 11965 First Edition: İstanbul, 2019 ISBN Who’s Who in Politics in Turkey Project has been carried out with the coordination by the History Foundation and the contribution of Heinrich Böll Foundation Turkey Representation. WHO’S WHO IN POLITICS IN TURKEY —EDITORS İSMET AKÇA - BARIŞ ALP ÖZDEN AUTHORS SÜREYYA ALGÜL - ASLI AYDEMİR - GÖKHAN DEMİR ALİ YALÇIN GÖYMEN - ERHAN KELEŞOĞLU CANAN ÖZBEY - BARAN ALP UNCU TARİH VAKFI YAYINLARI Table of Contents i Foreword 1 Abdi İpekçi 3 Abdülkadir Aksu 6 Abdullah Çatlı 8 Abdullah Gül 11 Abdullah Öcalan 14 Abdüllatif Şener 16 Adnan Menderes 19 Ahmet Altan 21 Ahmet Davutoğlu 24 Ahmet Necdet Sezer 26 Ahmet Şık 28 Ahmet Taner Kışlalı 30 Ahmet Türk 32 Akın Birdal 34 Alaattin Çakıcı 36 Ali Babacan 38 Alparslan Türkeş 41 Arzu Çerkezoğlu -
American Protestantism and the Kyrias School for Girls, Albania By
Of Women, Faith, and Nation: American Protestantism and the Kyrias School For Girls, Albania by Nevila Pahumi A dissertation submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy (History) in the University of Michigan 2016 Doctoral Committee: Professor Pamela Ballinger, Co-Chair Professor John V.A. Fine, Co-Chair Professor Fatma Müge Göçek Professor Mary Kelley Professor Rudi Lindner Barbara Reeves-Ellington, University of Oxford © Nevila Pahumi 2016 For my family ii Acknowledgements This project has come to life thanks to the support of people on both sides of the Atlantic. It is now the time and my great pleasure to acknowledge each of them and their efforts here. My long-time advisor John Fine set me on this path. John’s recovery, ten years ago, was instrumental in directing my plans for doctoral study. My parents, like many well-intended first generation immigrants before and after them, wanted me to become a different kind of doctor. Indeed, I made a now-broken promise to my father that I would follow in my mother’s footsteps, and study medicine. But then, I was his daughter, and like him, I followed my own dream. When made, the choice was not easy. But I will always be grateful to John for the years of unmatched guidance and support. In graduate school, I had the great fortune to study with outstanding teacher-scholars. It is my committee members whom I thank first and foremost: Pamela Ballinger, John Fine, Rudi Lindner, Müge Göcek, Mary Kelley, and Barbara Reeves-Ellington. -
Grand Ave. Locust St. 12Th S T . 13Th S T . Walnut
M E T O T H WELLMARK WELLMARK RAMP Beer L C O E 2 0 W E 1 8 Cocktails ENTRANCE GRAND AVE. Festival Merchandise 72 73 74 75 SEATING 76 77 78 79 International Wine Soda and Water 71 70 JOHN AND MARY PAPPAJOHN Chocolate Adventure This vibrant three-day cultural celebration features nearly 7 EDUCATION CENTER 60 food vendors with dishes representing 25 different cultures or culinary regions. Explore professional cooking 8 Cultural Discovery 69 Experience demonstrations, a unique cooking challenge, interactive DES MOINES 9 PUBLIC LIBRARY cultural educational activities, dancers and musicians with 68 MAIN STAGE Meals from international flair, an impressive variety of worldwide beers, 67 the Heartland wine and cocktails and hands-on fun for kids. 66 Meredith Culinary Check out the Polk County Board of Supervisors Main Stage FESTIVAL FRONT Discovery Pavilion 65 PORCH for music throughout the weekend and the Principal Cultural SEATING 64 Principal Stage for culturally authentic music and dance performances. Cultural Stage The Festival would not be possible without support from our 63 volunteers. Please thank our dedicated team working hard Voya Financial across The Festival grounds. Fruit Adventure ENTRANCE 62 61 60 59 58 57 56 55 54 53 52 51 50 49 48 47 46 45 44 Food Vendors Be sure to share your love of The Festival by using our hashtag LOCUST ST. #wfmf2018 or by purchasing Official Festival Merchandise SEATING SEATING ENTRANCE Merchants located near 12th St. and Locust St. 10 11 12 13 14 15 31 32 33 34 35 36 37 38 39 40 41 42 43 16 Nonprofits 17 Sponsor Booths 30 18 ATM 29 19 Free Bike Valet 20 28 NATIONWIDE NATIONWIDE Handicap Parking 27 12TH ST. -
Szlaki Kultury I Kulinariów Na Pograniczu
Pasienio kultūros ir kulinarijos maršrutai szlaki kultury i kulinariów na Pograniczu cultural and culinary routes in the Border region Kaunas, 2019 Interreg V-A Lietuva–Lenkija bendradarbiavimo per sieną programos projekto „Kultūros marš- rutai be sienų“ tikslas – didinti Lietuvos ir Lenkijos pasienio turistinį žinomumą ir patrauklumą, įtraukiant kultūros bei kulinarinio paveldo puoselėtojus į bendrą veiklą turizmo srityje. Projekto partneriai: Druskininkų savivaldybės Leipalingio progimnazija, Palenkės žemės ūkio Artimiausias kelias į bendrystę – netikėtai aptiktas artimas, konsultavimo centras Šepietave, Punsko valsčius ir asociacija „Palenkės skoniai“. namus primenantis skonis. Interreg V-A Lietuva–Lenkija bendradarbiavimo programos projektas „Kultūros maršrutai Celem projektu „Szlaki kulturowe bez granic” w ramach programu współpracy transgranicznej Interreg V-A Litwa-Polska jest poprawa znajomości i atrakcyjności turystycznej pogranicza be sienų“ tiesia kultūros ir kulinarijos kelius tarp Lenkijos litewsko-polskiego poprzez zaangażowanie promotorów dziedzictwa kulturowego i kulinarnego ir Lietuvos pasienio regionų. Ši knyga – galimybė susikurti we wspólne działania w dziedzinie turystyki. savo skonių maršrutą, ragaujant vietos žmonių šimtmečius Partnerzy projektu: Progimnazjum w Lejpunach (w gminie Druskieniki), Podlaski Ośrodek puoselėtus ar naujai sukurtus patiekalus, atrasti unikalias Doradztwa Rolniczego w Szepietowie, Gmina Puńsk i Stowarzyszenie Podlaskie Smaki. vietoves, jų istoriją ir žmones. The purpose of the project Cultural