Food of Crete

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The Traditional Mediterranean diet The Traditional Mediterranean diet has been proven to be the healthiest diet. The Mediterranean diet is characterized by eating habits found that had the inhabitants of Crete and southern Italy in the early 1960s. It is famous for its beneficial properties, protects from myocardial infarction and from various forms of cancer, are low in calories, it stimulates the body, helps good bowel function etc. The way that food is gaining more and more ground in recent years, as numerous studies show that residents of Mediterranean regions live longer. The menu is simple and is based on a frugal diet: vegetables, fruits, legumes, vegetables, pure cheese, baked brown bread, raw olive oil, nuts, some homemade wine and fish! These key features of the Mediterranean diet (high consumption of fruits, vegetables and unsaturated fats), among other things, protect the skin from the signs of time, namely wrinkles. And in conjunction with daily physical exercise (e.g., walking, dancing, etc.) the Mediterranean nutritional menus is a recipe for longevity, health and beauty. ANTIKRISTO Antikristo is the most known traditional food in Crete It is meat which is roasted opposite the fire. XOXLIOI MPOYMPOYRISTOI This dish consists of snails which are fried with olive oil, vinegar and arismari. VRASTO Vrasto is a dish prepared from mutton which is boiled in the water. PILAFI Pilafi is rice which is made from the broth of vrasto VROUVES Vrouves are one of the most widespread vegetables in Crete, we offer many nutrients and their consumption do not need any processing. NTAKOS The Rusk is a fairly traditional dish, which consists of nut, tomato, feta cheese or cheese, olive oil and oregano MYZITHRA Myzithra is a kind of cheese, prepared from local cheesemakers and is very tasty. KEFALOTYRI The taste is salty, spicy and greasy. Made from sheep's milk or a mixture of sheep and goats. KSEROTIGANA A Cretan traditional delicacy usually served at weddings and baptisms. MYZITHROPITAKIA Myzithropitakia are one of the desserts that often ends a meal in Crete. With sweet or sour mizithra with plenty of honey and cinnamon, fresh fried and crunchy leave us not to stop only at first ... KALITSOUNIA Kalitsounia is one of the sweetest dishes in Crete, containing cheese and served with cinnamon. XORTOPITES Xortopite or vbrouvopites asthey were caled in the past , it is one of the favorite kinds of fried pies in Crete. The variety of wild grasses are so great that give the food an exquisite flavour. RAKI In Crete the raki or Tsikoudia which is the transparent fragrant nectar of the Cretan land, in addition to other is token of friendship and courtesy, as well as social communication tool. WINES The wines of Crete is superiorly, red, white and kokkinelia of ... Because of the climate, the wines have enough acidity to offset the sweetness of them. Which is not only glyph in taste, but accompanied by a balm so seductive, so those who tasted the wines of Crete to despise ea ch other wine. .

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“Traditional Crete”
MENU Option 1 “Traditional Crete” Home-made bread with cheese organic olive oil and soft xigalo cheese spread Mezedes green & black olives, pickled artichokes & peppers Dakos Cretan rusks with fresh tomato sauce, organic olive oil and cheese Eggplants in the oven with feta cheese fixed organic vegetables in fresh tomato sauce Fresh beans, “sympetherio” with zucchinis and potatoes in fresh tomato sauce Oven baked suckling pig with roast potatoes Free-range chicken with okra in fresh tomato sauce Farmer’s salad with organic vegetables, home-made vinegar and organic olive oil Variety of traditional desserts kalitsounia, cheese pies with honey lychnarakia, pies with sweet cheese and cinnamon sheep yogurt, with honey and nuts Tsikoudia Variety of seasonal fruit Greek coffee in hovoli hot sand 95€ pp, drinks included* Drinks: bottled water, organic red & white wine, beer, raki, soft drinks *consumption starts from the menu serving and lasts till the dessert time Free kids dining up to 6 years old, while kids 7-12 years old have a 50% discount. MENU Option 2 “Culinary experience” Home-made bread with cheese organic olive oil and soft cheese spread Mezedes Green & black olives, pickled artichokes & peppers Dakos Cretan rusks with fresh tomato sauce, organic olive oil and cheese Organic vegetables stuffed with rice and aromatic herbs Lamb in the oven with roast potatoes Free-range chicken with okra in fresh tomato sauce Farmer’s salad with organic vegetables, home-made vinegar and organic olive oil Variety of traditional desserts kalitsounia, cheese pies with honey lychnarakia, pies with sweet cheese and cinnamon sheep yogurt, with honey and nuts Tsikoudia Variety of seasonal fruit Greek coffee in hovoli hot sand 105€ pp, drinks included* Drinks: bottled water, organic red & white wine, beer, raki, soft drinks *consumption starts from the menu serving and lasts till the dessert time Free kids dining up to 6 years old, while kids 7-12 years old have a 50% discount.
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14 Day Greek Isles Honeymoon- Romance in the Mediterranean
14 Day Greek Isles Honeymoon- Romance In The Mediterranean CUSTOM ITINERARY – YOUR FLEXIBLE INCLUSIONS DATES –– 14 DAY ITINERARY www.celebrationescapes.com 678-500-9548 14 Day Greek Isles Itinerary: A Mediterranean Honeymoon Sailing The Greek Isles Uncover the enchanting world of Greece with a tour of Athens, Santorini, Mykonos and Crete. Captivating history and enduring mythology entwine in the Greek city of Athens. Set amidst a backdrop of unrivaled archaeological sites, be enlightened by outdoor temples where gods were once worshipped and a trove of world-class treasures were discovered. “Every perfect traveler always creates the country where he travels.” - Nikos Kazantzakis From Athens, retreat to the stunning caldera known as Santorini, a breezy oasis in the Cycladic Islands, with its breathtaking cliffs overlooking a dazzling blue sea. Encounter the endless beaches of Mykonos and its nearby islands, each filled with its own folklore, and toast a chilled glass of ouzo to the home of modern civilization as you cruise aboard your private yacht. Day 1 Arrival Greece: US – Athens Upon arrival in Athens, your English-Speaking Liaison will meet your plane, and welcome you to Greece with an informative first to know guideline of the city. This Liaison is not an official guide and cannot guide you. However, they can offer general information about the city. They will escort you through immigration and customs, then forward through the airport, making your way to meet your private English-speaking driver in the baggage claim area. He will manage your luggage and then transfer you to your 5 STAR hotel; Hotel Grande Bretagne.
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Crete Restaurant Guide
MEETand EAT inCRETE FINE DINING GUIDE 2008 SUMMER FREE from LETTER the EDITOR THERE'S MORE TO CRETAN CUISINE THAN LUKE-WARM MOUSSAKA… I've long held the belief that quite often food is the point of entry into the core of a country's culture, and for many, a country's cuisine is the primary reason for visiting a destination. Eating what and where the locals eat is a great way to scratch below the surface of a country, to understand its history and to become a part of its community. A summertime visit to a Greek Island offers many opportunities unique to this time of year. This is when home-grown produce is at its peak-bursting with color and flavor. And you will find no better location to indulge in this foodfest than Crete. Always celebrated as a tourist destination for beaches and antiquities, the Island, a treasure trove of wild foods and deeply rooted cooking traditions, is becoming a foodie hotspot, which could rival many of the European capitals in the gourmet game. But finding a great meal here on the Mediterranean's 5th largest island is not an easy task, which is why Meet and Eat in Crete was created-to help you go out of the way and off the tourist track. New to the Guide this summer is a selection of some of our top chosen tavernas in and around the island. As an antidote to the ubiquitous beach scene, try one of our agrotourism tavernas in a breathtaking mountain village, such as Prinos in Ano Asites.
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The Cooking Odyssey
The Cooking Odyssey Episode Guide SEASON ONE #101 Santorini – Part 1 Santorini, a cluster of islands created by a volcanic eruption in 3600 BC is home to a unique eco system and amazing food. Chef Yanni learns about local wines and teaches us how to bake a whole fish, fava and a cheese mousse dessert. #102 Santorini – Part 2 Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters. #103 Mykonos – Part 1 Join Chef Yianni as he explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make “Mostra”, a traditional Mykonian appetizer, and a Greek Risotto with scallops. #104 Mykonos – Part 2 Mykonos’ trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads. #105 Paros While in Paros, Chef Yianni gets a lesson in cheese making, local traditions and has an evening of singing and dancing. Chef Yianni demonstrates how to make “Krithoto”, orzo with squid and saffron, and “Revithia”, traditional baked chickpeas. APT WORLDWIDE * 55 Summer Street, Boston, MA 02110, USA [email protected] * [email protected] * [email protected] APTWW.ORG #106 Naxos Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products, visits a distillery established in 1896 and demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese.
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Greek Orthodox Easter in Sparta Greece
ORTHODOX EASTER Greek Orthodox Easter in Sparta Greece Greek Orthodox Easter. The Easter is the most important holiday in the Greek Orthodox Church. Compared to Western Easter, Orthodox Easter is in no way commercialized by chocolate, Easter bunnies or pastel colors. Rather, it is a festivity deeply rooted in tradition filled with church, lamb and red dyed eggs. Therefore, Easter is the most sacred observance in the Greek Orthodox faith. Preparations and customs remain some of the most traditional in modern Greek life. Sample traditional Easter menu. The first meal of the day is eaten after the midnight church service of the Resurrection, to break the 40-day fast that has led up to this most joyous of celebrations. After a too-brief night's sleep, the day beings in earnest! Traditional foods of the day are lamb or kid, red eggs, and Tsoureki Paschalino sweet Easter dessert bread. Here on the Greek island of Crete, kalitsounia (sweet cheese pastries) are an Easter tradition. Other dishes can vary widely. The Easter meal itself can range from a small family event to an elaborate feast that goes on all day and into the night. Lamb and Kid For casserole recipes, increase quantities per recipe instructions. For oven and grilled roasts, which lose a lot of volume during cooking, figure raw weight: bone in: 1 1/2 to 2 pounds per person boneless: 1 pound per person Preparations for Easter come to a climax toward the end of Holy Week, between Palm Sunday and Easter. While there are many local customs associated with Easter, there are several observed by all.
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Beata Tadla Dziennikarstwo Tak, Ale Bez Stygmatów
miesięcznik bezpłaTNY nr 6 (2019 r.) SOPOT WAVE! Żeglarstwo i moda REMIGIUSZ DORAWA Ogrodnik mody ZBIGNIEW CANOWIECKI Od gospodarki do społeczeństwa obywatelskiego Mieszkać jak Matt Murdock Lofty Trójmiasta BEATA TADLA DZIENNIKARSTWO TAK, ALE BEZ STYGMATÓW 8 SPIS treści acperski k arol k Foto: adla t Beata Beata BEATA TADLA Na okładce: 34 FELIETON MODA nr. 06/2019 (105) www.prestiztrojmiasto.pl 10 OD NACZELNEGO 88 MADE IN 3CITY – LOOK BY LUKS 12 Z KURTYNĄ I BEZ - PROFESOR JERZY LIMON Z MIŁOśCI DO NATURY 14 KRZYWYM OKIEM - MICHAŁ STANKIEWICZ 94 Portrety okiem SUDY 16 KTO ROBI W KULTURZE, TEGO KULTURA NIE OBOWIĄZUJE - ARKADIUSZ HRONOWSKI 18 ALE NUMER! Miejsca 96 PRZEGLĄD NAJCIEKAWSZYCH KWIACIARNI WYDARZENIA I PRACOWNI FLORYSTYCZNYCH W TRóJMIEśCIE 20 #POLARYZACJA NA #GDD 98 TRóJMIEJSCA – KRZYSZTOFA SKIBY 21 BNP PARIBAS SOPOT Open 21 17 GDAńSK DOCFILM FestivAL 22 Sezon na kajta 22 SILNA OBSADA W ŻEGLARSKIM Pucharze TRóJMIASTA ZDROWIE I URODA 24 POWALCZĄ O Puchar NARODóW 100 LATO Z Uśmiechem na twarzy 26 DOBROCZYNNOść w klimatach orientu 102 KOMórki macierzyste odmłodzą skóRĘ 26 UTYTUŁOWANE FORUM 104 STOPY POD PEŁNĄ KONTROLĄ REMIGIUSZ 27 NIE TYLKO DLA AUDIOFILóW 106 Liderzy modelowania SYLWETKI 108 KRZYSZTOF CHMIELEWSKI W TROSCE DOraWA SOPOT WAVE O TWóJ UśMIECH 56 28 ŻEGLARSTWO I MODA 110 FALA, KTóra walczy z tłuszczem 32 POKAZY MODY 38 ZA KULISAMI SOPOT WAvE 40 Biznes LIGA ŻEGLARSKA ZNóW NA WODZIE 42 TOWARZYSKA STRONASOPOT WAvE vOL. 9 KULINARIA 112 KUCHNIA SZEFA KUCHNI - Michał Świątek SYMFONIA SMAKóW TEMAT Z OKŁADKI 113 PRZEPIS - Philadelphia
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GO for IT! Swim
THE ARTISTS’ WHERE TO NEW GROOVE MAKE YOUR Creators with a vision EURO GO Mε έμπνευση από την παράδοση FURTHER Shop and indulge ISSUE 05 SUMMER 2019 your way CRETAN Οι διευθύνσεις CHANIA της καλής ζωής BITES Everything worth trying in the island’s Food A DAY & Drink scene Στο κυνήγι της γεύσης TRIP TO SPINALONGA The island of Living THE SOUTH EDITION SOUTH THE CATCH Dead. Μια μέρα THE WAVE THE SOUTH EDITION στη Σπιναλόγκα Where to Sea, Sun and FRAPORT GREECE OFFICIAL MAGAZINE Fun. Στις ωραιότερες παραλίες GO FOR IT! Swim. Explore. Dine. Drink. Relax. Shop. ISSUE 05 SUMMER 2019 SUMMER 05 ISSUE The island’s go-to list 120’ VIDEO INSIDE FREE COPY STAYS TO REMEMBER The best hotels to experience the Greek hospitality Στα καλύτερα ξενοδοχεία CEO’s note “Since April 2017 Fraport Greece is managing, operating and most importantly revamping 14 airports, making your visit to Greece even more enjoyable, comfortable and hassle free. For that reason we are investing €415 million in new airport infrastructure.” «Από τον Απρίλιο του 2017, η Fraport Greece έχει αναλάβει τη διαχείριση, τη λειτουργία και κυρίως την ανακαίνιση 14 αεροδρομίων, με απώτερο στόχο να καταστήσει την επίσκεψή σας στην Ελλάδα ακόμα πιο ευχάριστη, άνετη και χωρίς προβλήματα. Γι’ αυτόν το λόγο επενδύουμε 415 εκατ. ευρώ σε νέες αεροδρομικές υποδομές». The remaining five new airports in Corfu, Kos, Mykonos, Santorini and Thessaloniki will be delivered by 2021. Last year our airports recorded a very high Dear Traveller, increase in passenger traffic, a strong reminder of Greece’s leading position in the global tourist “We are half way there”.
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Food Journeys 5
FOOD JOURNEYS 5 Freshly picked hyacinth beans, West Bengal, India ACADEMIC SKILLS THINK AND DISCUSS READING Recognizing pronoun references 1 What do you see in the photo? Do people WRITING Paraphrasing using synonyms eat this kind of food in your country? GRAMMAR Giving reasons 2 Skim through the unit. What types of food do you see? CRITICAL THINKING Justifying your opinion 81 NGL.Cengage.com/ELT Bringing the world to the classroom and the classroom to life A PART OF CENGAGE ALL RIGHTS RESERVED – NOT FOR RESALE NGL.cengage.com/ELT Bringing the world to the classroom and the classroom to life A PART OF CENGAGE A villager carries a tray of fruits and nuts during a EXPLORE THE THEME festival in Iran. On a cold morning in Harbin, China, A Read the information on these pages and answer the questions. a woman prepares fresh steamed mantou (a bread-like bun). 1. What do the photos show? Have you tried any food from these places? 2. Think about De Los Santos’s questions for the photographers. Describe a picture that you might take to show these things. B Match the words in blue words to their definitions. (adj) usual or common; something you expect (v) to use or experience with others (n) the ideas or behavior of a people or society THE WORLD ON A PLATE Ingredients for A family in Cambodia enjoys brinjal curry, India fresh pineapples. Food photographer Penny De Los Santos believes friends and family do when they eat together? that photos can tell powerful stories. So she gave How do they share meals? photographers an assignment: Take a picture that shows the role of food in your culture.
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Discover Cretan Gastronomy!
Discover Cretan Gastronomy! Plan Days 5 4 days in the beautiful Milia Mountain Retreat with the vibrant company of Natour Lab! By: Wondergreece Traveler PLAN SUMMARY Day 1 1. Chania About region/Main cities & villages 2. Milia Mountain Retreat Accommodation Day 2 1. Milia Mountain Retreat Accommodation 2. Natour Lab Experiences Interests & activities/Selected tours 3. Milia Mountain Retreat Accommodation 4. Natour Lab Experiences Interests & activities/Selected tours 5. Milia Mountain Retreat Accommodation Day 3 1. Milia Mountain Retreat Accommodation 2. Natour Lab Experiences Interests & activities/Selected tours 3. Elafonisi Nature/Beaches 4. Milia Mountain Retreat Accommodation Day 4 1. Milia Mountain Retreat Accommodation 2. Natour Lab Experiences Interests & activities/Selected tours 3. Anoskeli Winery & Oil Mill Local Products & Gastronomy/Wineries 4. Natour Lab Experiences Interests & activities/Selected tours 5. Milia Mountain Retreat Accommodation Day 5 1. Milia Mountain Retreat Accommodation 2. Chania About region/Main cities & villages WonderGreece.gr - Bon Voyage 1 Day 1 1. Chania Απόσταση: Start - About region / Main cities & villages Χρόνος: - GPS: N35.51606541887963, W24.01803670000004 Note: Welcome to Chania! If you have arrived early, take a walk in the city. Visit the local market, walk around the pedestrian streets behind it or enjoy a coffee overlooking the old Venetian harbor. Later prepare to leave the hustle and bustle of the city and set of for a trip like no other... 2. Milia Mountain Retreat Απόσταση: by car 55.3km Accommodation Χρόνος: 1h08′ GPS: N35.41262041546595, W23.664119220484963 Note: Welcome in the mountain village of Milia! Magnificent nature, simplicity, harmony, clean air, warm hospitality, relaxed atmosphere, home-cooking are all elements that you will feel from the very first moments after your arrival.
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Activities in Greece
greece GREECE FOOD & WINE of Greece’s most famous dairy brands are based, so feta and The olive groves of the Messenian Olive Tree Route, part other cheeses are prolific here. TheIonian islands, especially of the landscape since antiquity, are world-famous and Kefalonia, are lauded for their desserts, including mantoles centred around Kalamata. The renowned feta cheese and (almond and sugar sweets) and amigdalopita TAKE cheesecloth-strained Greek yoghurt are the legacies of the (almond cake), but you’ll also find distinctive savoury dishes mountain shepherds, while moussaka and spicy kebabs are here, such as octopus with aliada (garlic and mashed potato evidence of a Middle Eastern influence. Crete is home to dip). Santorini has named 2013 its Year of Gastronomy, boutique wineries, local honey and dishes such as dakos celebrating local products such as tomataki (small tomatoes), — a rusk topped with oil, feta, tomatoes and herbs — and fava beans and wine. Elsewhere in the Aegean, Ikaria offers YOUR cheese-filled pastries such as sarikopitakia and kalitsounia the ultimate clean-living culinary experience. The island has kritis. In Macedonia, regional delicacies include filo pies, one of the world’s largest populations of centenarians — a fact tirokafteri (spicy feta cheese dip), wild boar and trahanas — a put down to the local diet. Meals here include all the classic mixture of cracked wheat and fermented milk. Mountainous ingredients of Greek cuisine: olive oil, pulses, honey, fresh fruit Epirus, with its quaint villages, is one of the best places and veg, and locally sourced meat, all washed down with tea PICK to find a truly traditional taverna.
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Digital Menu Third
APPETIZERS Cretan Bruschettas (V) 4,50 Toasted baguette topped with chopped tomato and almond & Cretan herb pesto. Indian Samosas (V) (GF) 6,00 Pastries filled with peas, potatoes, cauliflower and Indian spices. Served with homemade mango chutney. Falafel Balls 6,00 Middle Eastern spiced falafel balls. Served with pita bread and tahini & lemon dipping sauce. Avocado & Beet Flatlets (V) (GF) 5,00 Crunchy corn flatlets topped with homemade beetroot chutney and sliced avocado. Sweet Potato Stacks (V) (GF) 5,00 Roasted sweet potato bites topped with a cashew puree and cherry tomato & caper caponata. Aubergine Rolls (GF) 6,00 Baked aubergines rolled with cream cheese, pistachion & cranberry stuffing. SALADS Thirdeye Buddah Bowl (V) 8,00 Nutritious & fresh, with various textures & flavors. Just try it! Beetroot & Pear (GF) 6,50 Lighty boiled beetroot with fresh thyme, pear slices & walnuts. Topped with a blue cheese & white balsamic dressing. Spinach & Cranberry (GF) 6,50 Baby spinach, dried cranberries, feta cheese & toasted almond slivers. Drizzled with apple & poppy seed dressing. Cretan 6,00 Sliced tomatoes, cucumber and onions with local goats cheese & dried Cretan rusks. Topped with olive oil & crithmum. Quinoa Tabouleh (V) 5,00 Cracked wheat & quinoa mixed with spring onions, tomato & herby olive dressing. Spiced Slaw (V) (GF) 5,50 Shredded cabbage, carrots & celery with a sweet and sour dressing. Topped with toasted cashew nuts. Wild Green Salad (V) (GF) 6,50 Mixexd leafy greens with fresh herbs & poppy seed crumble. Drizzled with an avocado vinegrette. DIPS Rosemary Hummus (V) 4,50 Chickpea and tahini puree with roasted red peppers, fresh rosemary, olive oil & lemon.
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Download Pdf Full Version of the Archanes
Tourism Promotion Guide ROUTES IN THE MUNICIPALITY OF ARCHANES – ASTEROUSIA 2 “To stride the earth, to see - to see and never be full of - new soils and seas and people and ideas, and see everything as if a first time see everything as if a last time…” N. Kazantzakis 3 ONE MUNICIPALITY, THE RESPONSIBLE A PLACE FOR ALL THE SENSES TRAVELLER… 1st Edition: June 2014 The Municipality of Archanes-Asterousia includes ar- Municipality of Archanes - Asterousia eas that are habitats for very sensitive flora and fauna species (the Protected Area of the Asterousia Mountain © Ministry of Culture, Education Range and Mt. Juktas, wetlands with small birds in the Mediterranean zone of the Municipality, gorges and and Religious Affairs rocky coastlines, etc.). The existence of these species is & Archaeological Receipts Fund an indication of a healthy environment and the least we "All copyrights to the depicted antiquities belongs to the can do is respect it by minimising the signs of our pres- Greek Ministry of Culture & Tourism (L. 3028/2002) ence during our stay and after our departure. © Municipality of Archanes - Asterousia So, we take with us all rubbish or other items that do not belong in the landscape, we enjoy the scents and Greek Tourism Organization (G.N.T.O.) view of aromatic and other plants, and only photograph Republishing and general reproduction of them, without removing them. We also avoid fires and this work in any way, in parts or in summa- smoking. ry, in the original language or in translation Upon leaving, we leave behind us only footprints and or in any other adaptation without written take with us only memories.
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