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A Walk on the Tame Side, Ushguli
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Author: By Tony Hanmer
Another glorious walk. There are so many to take in Svaneti, some of them far easier than others. ’Tis the season for them now, with the snow gone and rain hardly threatening, and tourists flocking. If you find yourself needing to “get away from it all” even in faraway Ushguli, follow me; I have just the place for you.
Keep your pitons and ropes and your camping equipment for the long, difficult jobs, though - this isn’t one of them, though the views are hugely rewarding. Well, take the tent if you want to spend the night up there and get both sunset and sunrise.
The mountain, as you look up to the top end of Ushguli, which is behind and to the right of Lamaria Church is also called Lamaria. (The Svan version of Mary.) It’s all in greens by now, which shows that it can’t be that high compared to, say, Shkhara, to the left, Georgia’s highest mountain and perpetually snow-capped, glacier-encrusted, source of the always icy furious un-navigated Enguri and its mineral-green hydroelectric reservoir.
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French food in Tbilisi: Secrets stolen from the bedroom
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Author: By MJ Riquelme del Valle and Pedro Leyva
"The secret to perfect pastry? Think of your lovers when you knead it", a former chef at Le Cabernet restaurant in Tbilisi once said.
The perfect lover, the perfect match. Le Cabernet's owner Alex Popkhadze learned in France that every ingredient has a perfect partner, what French people call the marriage parfait (the perfect marriage).. "Think of escargots for example, they and garlic are meant to be together" says Popkhadze.
Delicacies such as escargots Burgundy style (with garlic, parsley and butter) or frog legs with garlic sauce can be found in this cozy restaurant at the very heart of the Vera district. Built in the style of Paris' bistros of the 1970s, Le Cabernet brings a feeling of warmth and elegance from the very beginning. Small and very simply decorated, its wooden floors and spotlessly set tables offer a warm welcome that is later reasserted by the carefully chosen music and the excellent service.
In the kitchen, the chef's powerful fingers are the perfect match for the mix of water and flour that will afterwards be the base for desserts such as apple strudel. The abilty of the chef to feel the exact moment when the dough is ready will be key in the result. Cooking goes, according to Pokhadze, beyond the immediate senses. "A good chef does not need to try his/her dishes. He/she should feel what he or she is cooking", says Popkhadze. A level of intimacy one reaches with one's creation or with a good lover.
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MICE Tourism advantages in the spotlight
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Author: By Nino Gelashvili
The importance of Meetings Incentives Conferences and Events (MICE) Tourism - a new direction in Georgia’s tourism sector- was highlighted at a workshop on August 2. The U.S. Agency for International Development’s Economic Prosperity Initiative (EPI) together with the Georgian National Tourism Agency (GNTA) organized the event with the goal of introducing MICE Tourism trends to representatives of local travel agencies, Georgian tourism associations, hotels, as well as events management companies.
The participants noted that MICE tourism is essential for the development of the tourism sector, as it helps them understand what are the trends and needs are in the field. “If I don’t know what the tourists’ demands are, I can’t provide suitable infrastructure,” said Nata Korakhashvili, Marketing Manager at Lopota Resort, located in the Kakheti region in eastern Georgia.
MICE refers to a certain type of tourism in which large groups are brought together for a particular purpose. This genre of tourism mostly focuses on organizing corporative and professional tours scheduled in detail in advance.
“Georgia possesses the right conditions to develop MICE tourism and this direction is quite profitable,” said Maia Sidamonidze, Chairwoman at the Georgian National Tourism Agency (GNTA), a state body responsible for tourism sector development.
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A suntan or hospitalization?
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Author: By Lika Moshiasvili
Georgia’s teenagers have gone to great lengths in pursuit of the perfect tan. They have climbed on roofs, poured beer on their skin and have even used lamp-oil and iodine on their bodies to speed up the process. Unfortunately, the latest method teenagers are using to achieve that golden tan is dangerous and has led to unexpected trips to the emergency room.
30 people were hospitalized in Tbilisi recently after suffering from severe burns after using the sap derived from boiled fig leaves on their skin in their quest for the “perfect tan.” Local media outlets have been covering these stories almost every week. Despite the fact that these stories have been highly publicized in the media, teenagers continue using this sunbathing method. Some have even argued that rather than discouraging this practice, the close media attention that these stories have received, has actually popularized this tanning method.
“Most of the people treated for burns after using this tanning method have heard about the dangers associated with using boiled fig leaves on the television. However, these teens assumed that these bad effects would not happen to them if they used the material properly,” Guga Qashibadze, Deputy Director of the Tbilisi Burns Injury Center told Georgia Today. “One of our patients was very surprised when she got the same result, claiming that she used the cold water of boiled fig leaves, not hot. It’s a matter of intelligence.”
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Marshrutkas in Tbilisi: Better service, higher price
Price rise entails discontent among low-income commuters
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Author: By Nino Gelashvili
An increase in the capital’s marshrutkas (minibuses) commuting cost has sparked contrasting reactions in Tbilisi. While some welcome the arrival of comfortable and clean transport, many complain about the rise in price- especially on those minibuses, which only offer increased cost, not improved service.
The commuting cost on minibuses increased in Tbilisi after brand new yellow minibuses appeared in the city on July 15. This fee for ridership increased to 80 tetri, which is 30 tetri more than the previous cost. Up until now, the previous price of 50 tetri had remained unchanged for the past decade.
Following the lead of their colleagues, drivers of old marshrutkas – most of them having cranky chairs, no window regulators, curtains or air-conditioning– also increased their price to 80, 70, or 60 tetri, depending on the length of their route.
The yellow minibuses have been manufactured this year by Ford. They are equipped with air conditioning as well as payment apparatuses. Apart from cash payments, the new marshrutkas also allow commuters to use the passenger cards issued by the municipal government, which have up until now, only been valid on municipal buses.
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