Endangered green and loggerhead turtles make Mediterranean comeback

August 17, 2018 by  
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For 10,000 years, green and loggerhead turtles have been nesting on the Mediterranean coast of Cyprus. In the last 100 years, they have been hunted to the brink of extinction. Thankfully, due to pioneering conservation efforts made by Cypriot marine biologists, these endearing reptiles have seen a promising bounce-back in numbers, pulling them away from the brink of extinction. Related: Turtle hatchlings spotted on Mumbai beach for the first time in nearly 20 years For thousands of years, the turtles have hatched on Cyprus’s Lara Beach, fighting the waves as they make their way to the ocean and begin their lives. The reptiles return 20 to 30 years later to lay eggs and bring about the next generation of turtle hatchlings. This phenomenon is a result of the turtles’ own biological programming, which calls them back to the same beaches that their ancestors chose long ago. Conservationists have been working tirelessly to save the endangered green and loggerhead turtle populations for four decades. Their efforts began in 1978, when only 300 turtle nests remained on Cyprus’s shores. The result is “quite spectacular,” according to Andreas Demetropoulos, founder and co-head of a turtle conservation program overseen by Cyprus’s Fisheries and Marine Research Department. His program reported approximately 1,100 nests last year alone, over three times as many as there were at the program’s beginning. Related: Sea turtles appear to be “bouncing back” from the brink of extinction The green and loggerhead turtles only nest in two countries, Turkey and Cyprus. Of the 1,500 egg-laying female green turtles, approximately 200-300 return to Cyprus to lay their eggs. More than twice as many loggerhead turtles do the same. To protect them, Cyprus’s government began its conservation program long before any other EU country, and in 1989 it passed legislation that protected two beaches that the turtles use as hatching grounds. Prior to this, residents would use the beach without regard for the turtles, but in the intervening years a conservationist culture has arisen. According to the program’s other co-head, Myroula Hadjichristophorou, “When people come [to the beaches] with their families, their children, they see the babies coming out of their nests, this is something that they will never forget.” + Sea Turtle Organization Via Phys.org

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Endangered green and loggerhead turtles make Mediterranean comeback

Multiple dog foods recalled due to contamination with euthanasia drug

February 20, 2018 by  
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If you feed your doggo and puppers foods made by the J.M. Smucker company (and the list is long), you are definitely going to want to read this. The company has recalled several brands of food because they are contaminated with a drug used to euthanize pets. In case you are thinking to yourself, “haven’t I heard this before?” – yes, you have. A different company had the exact same issue last year. The FDA states that a small amount of pentobarbital was found in foods like Gravy Train, Kibbles ‘N Bits and Skippy (see the whole list below). According to the FDA, “Pentobarbital is a barbiturate drug that is most commonly used in animals as a sedative, anesthetic, or for euthanasia.” If you’ve fed your dog one of these brands, the FDA says it is unlikely that the amount of the drug found in the food will make your dog sick, but watch out for “drowsiness, dizziness, excitement, loss of balance, nausea, nystagmus (eyes moving back and forth in a jerky manner) and inability to stand.” If your dog shows any of these symptoms after ingesting any of the contaminated foods, it’s best to get them to the vet to be safe. Related: The devastating reason Mumbai dogs are turning blue “We take this very seriously and are extremely disappointed that pentobarbital was introduced to our supply chain,” said Barry Dunaway, President of Pet Food and Pet Snacks. In case you were wondering how the heck a drug like pentobarbital is making its way into dog food, it is likely from contaminated cattle meat – all the more reason to take a good, hard look at what you are feeding your pets . The list of withdrawn products the firm provided to the FDA include: Gravy Train with T-Bone Flavor Chunks, 13.2-ounce can, UPC 7910052541 Gravy Train with Beef Strips, 13.2-ounce can, UPC 791052542 Gravy Train with Lamb & Rice Chunks, 13.2-ounce can, UPC 7910052543 Gravy Train with Chicken Chunks, 13.2-ounce can, UPC 7910034418 Gravy Train with Beef Chunks, 13.2-ounce can, UPC 7910034417 Gravy Train with Chicken Chunks, 22-ounce can, UPC 7910051645 Gravy Train with Beef Chunks, 22-ounce can, UPC 7910051647 Gravy Train Chunks in Gravy with Beef Chunks, 13.2-ounce can, UPC 7910034417 Kibbles ‘N Bits 12-can Variety Pack – Chef’s Choice American Grill Burger Dinner with Real Bacon & Cheese Bits in Gravy, Chef’s Choice Bistro Tender Cuts with Real Turkey Bacon & Vegetables in Gravy, 12 pack of 13.2-ounce cans, UPC 7910010377, 7910010378 Kibbles ‘N Bits 12-Can Variety Pack – Chef’s Choice Bistro Hearty Cuts with Real Beef, Chicken & Vegetables in Gravy, Chef’s Choice Homestyle Meatballs & Pasta Dinner with Real Beef in Tomato Sauce, 12 pack of 13.2-ounce cans, UPC 7910010382, 7910048367, 7910010378 Kibbles ‘N Bits 12-Can Variety Pack – Chef’s Choice Homestyle Tender Slices with Real Beef, Chicken & Vegetables in Gravy, Chef’s Choice American Grill Burger Dinner with Real Bacon & Cheese Bits in Gravy, Chef’s Choice Bistro Tender Cuts with Real Beef & Vegetables in Gravy, 12 pack of 13.2-ounce cans, UPC 7910010380, 7910010377, 7910010375 Kibbles ‘N Bits Chef’s Choice Bistro Tender Cuts with Real Beef & Vegetables in Gravy, 13.2-ounce can, UPC 7910010375 Kibbles ‘N Bits Chef’s Choice Bistro Tender Cuts with Real Turkey, Bacon & Vegetables in Gravy, 13.2-ounce can, UPC 7910010378 Kibbles ‘N Bits Chef’s Choice Homestyle Tender Slices with Real Beef, Chicken & Vegetables in Gravy, 13.2-ounce can, UPC 7910010380 Ol’ Roy Strips Turkey Bacon, 13.2-ounce can, UPC 8113117570 Skippy Premium Chunks in Gravy Chunky Stew, 13.2-ounce can, UPC 79100502469 Skippy Premium Chunks in Gravy with Beef, 13.2-ounce can, UPC 7910050250 Skippy Premium Strips in Gravy with Beef, 13.2-ounce can, UPC 7910050245 Via Gizmodo Images via Deposit Photos ( 1 and 2 )

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Multiple dog foods recalled due to contamination with euthanasia drug

Take a stargazing getaway in a translucent bubble tent in Australia

January 29, 2018 by  
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Sleeping under the stars is easier than ever thanks to Bubble Tent Australia . The glamping retreat lets adventurers stay in one of three translucent bubble tents tucked deep into the wilderness of Australia’s Capertee Valley – one of the most stunningly scenic landscapes in the world. Mayu Iwasaki and Sonny Vrebac were inspired to found Bubble Tent Australia after they took in a meteorite shower on a clear night at the Mt John observatory. After the experience, they returned to their roofed accommodations still wishing they could lie underneath the starry skies. Bubble Tent Australia, therefore, was born out the desire to let others enjoy non-stop night views in a stunning location. Related: Giant bubble “greenhouse” covers this lush new retail center in Turkey The tents come with all the basics to provide a perfect off-grid escape into nature. A large bed makes up the main bubble, while an attached smaller bubble houses the bathroom with composting toilets . All of the sites come equipped with outdoor kitchens and open-air seating areas with telescopes for optimal star gazing over the valley. The glamping bubbles are located in strategic locations overlooking Capertee Valley, the world’s second largest canyon. The Leo tent is located at one of the highest points in the entire Valley and the Cancer tent is tucked into a stunning gully surrounded by cliffs. But if you’d like to really splurge on your trip, make sure to check out the Virgo, which comes equipped with a warm wood-fired hot tub, private herb garden and a beautiful outdoor seating area. + Bubble Tent Australia Images via Bubble Tent Australia

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Take a stargazing getaway in a translucent bubble tent in Australia

Aging Portuguese granary transformed into a serene sanctuary in the trees

January 29, 2018 by  
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The Dovecote-Granary in Portugal is a temple in the trees where people can reconnect with nature and themselves. The simple structure stands on the granite foundation of what was once a 19th-century maize granary. Tiago do Vale Arquitectos took cues from traditional local architecture while reconstructing the rotting building as a place of serenity and contemplation. The structure combines three vernacular typologies: granary, dovecote, and drying shed. It is built out of oak wood in the same style as the granaries that stood there for centuries. Sadly, the wood of the granaries had rotted beyond salvage, so the architects documented the existing structure and re-constructed it out of fresh wood. By documenting the original building in its entirety, as well as the building techniques used in its construction, the architects managed to successfully re-create the building stronger than it was originally, while preserving its spirit and giving it new life. Related: Salima Naji’s Preservation of Sacred Moroccan Granary Sites Nominated for Aga Khan Award With farming disappearing from the area, the original function of the structure became obsolete. This prompted its current use as a kind of temple, a sanctuary among the tree canopies, and an iconic shape in the rural landscape of the Minho region. The architects reconstructed the two granaries on the original foundation to act as the walls of the new building and topped them with a dovecote, while the interior re-creates the traditional drying shed. + Tiago do Vale Arquitectos Via ArchDaily Photos by João Morgado

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Aging Portuguese granary transformed into a serene sanctuary in the trees

Turkey poop could offer a potent alternative to coal

November 24, 2017 by  
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Turkeys don’t just offer fuel on a Thanksgiving plate. Two Ben-Gurion University of the Negev researchers found turkey poop could act as a potent alternative energy source – and could actually replace around 10 percent of coal utilized for electricity generation. Turkey, chicken, and other poultry poop, when treated and converted to solid biomass fuel, could offer an alternative to coal. Biomass comprises 73 percent of renewable energy production around the world, according to a press release on the work, but instead of growing crops for biomass, utilizing turkey excrement could solve two problems. The researchers said in the statement, “Environmentally safe disposal of poultry excrement has become a significant problem. Converting poultry waste to solid fuel, a less resource-intensive, renewable energy source is an environmentally superior alternative that also reduces reliance on fossil fuels .” Related: 6 Ways to Convert Poo into Power They compared turkey poop as biochar and hydrochar; the first is “produced by slow heating of the biomass at a temperature of 450 degrees Celsius in an oxygen-free furnace” and the second by “heating wet biomass to a much lower temperature of up to 250 degrees Celsius under pressure” in a process known as hydrothermal carbonization (HTC). Turkey poop processed as hydrochar seemed like the better option, offering 24 percent higher net energy generation, according to the researchers, who said, “Poultry waste hydrochar generates heat at high temperatures and combusts in a similar manner to coal, an important factor in replacing it as renewable energy source.” The researchers discovered greater temperatures during the HTC process resulted in a reduction of methane and ammonia emissions , although there were increases in carbon dioxide and carbon monoxide . But researcher Amit Gross said, “Our findings could help significantly reduce greenhouse gas emissions associated with electricity generation and agricultural waste.” The journal Applied Energy published the research online this month. Via American Associates, Ben-Gurion University of the Negev Images via Andrea Reiman on Unsplash and Pixabay

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Turkey poop could offer a potent alternative to coal

Trees will grow on the balconies of Istanbuls honeycomb-like apartments

May 12, 2017 by  
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Istanbul is on track for a stunning new landmark that’ll bring rural living to the heart of the city. International architecture studio Eray Carbajo designed Urban Rural, a modular residential high-rise that aims to raise the bar for sustainable development in Turkey’s capital. The modular units will fit together into a honeycomb-like volume with a balcony filled with greenery. The design of the Urban Rural building began with an abstraction of the traditional gabled rural house and garden. The architects created a “hybrid model” that integrates those rural aspects into a hexagonal modular unit. The architects say that use of a hexagonal grid will maximize the building volume while minimizing the number of building elements needed. “One hexagon unit consists a polygonal area to inhabit and a triangular cavity to be used as an irrigable garden ,” write the architects. “When all modules combined, these triangle cavities act as a truss structure transferring the building’s loads to lower members. As a whole, Urban Rural creates interdependencies between building systems, structure, landscape and architecture. Integration of such complex systems are achieved through modular design that persevere flexibility.” Related: Spectacular green-roofed modular Tangier Bay Housing offers enviable views of the Atlantic The modular high-rise would be built of locally sourced materials . Its location in the heart of the city is walkable with access to public transit, thus reducing occupant need for cars. Social and recreational spaces on the lower floors will foster a sense of community in the building. Construction is slated for completion in 2019. + Eray Carbajo

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Trees will grow on the balconies of Istanbuls honeycomb-like apartments

12 healthy, tasty Thanksgiving recipes to inspire you

November 20, 2016 by  
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Mike Chino, Managing Editor: Pan-Seared Brussel Sprouts 1 lb Brussels sprouts, ends trimmed and cut in half 2 tbsp butter 1 tbsp oil salt and pepper to taste (I like lots of pepper and italian herbed salt) I grew up with steamed Brussels sprouts and they were awful; the watery little gooballs dissolve into mush the second you take a bite. It wasn’t until I revisited them a few years back that I realized the cruciferous mini cabbages stand up brilliantly to heat – a quick sauté in a hot skillet renders them tender and flaky with caramelized bits of char. The trick is to use a hefty pan (cast iron works wonders) and preheat it on high for 30-60 seconds until it’s scorching. Next drop in the oil, butter, salt, pepper and sprouts, stir to coat, and DON’T TOUCH them until they’ve turned golden brown (usually about 5 minutes). Once they’re seared on one side, shake up the whole pan and let it sit again to continue building up caramelized bits. Once they’re nicely browned, add 2 tablespoons of water and cover with a pot lid for 30-60 seconds – the steam produced will cook the sprouts through and leave them tender with a slight bite. Yuka Yoneda, Managing Editor at Inhabitat NYC: High Line-Themed Thanksgiving Buffet A lot of families are loyal to their favorite, time-tested Thanksgiving recipes, so there may be a lot of reluctance to try anything new. But that doesn’t mean you can’t change things up by getting creative with your presentation skills. One way to add some excitement to your T-day table is to spruce it up with an edible centerpiece like the  High Line Park-themed one we made last year  using leftover sushi boxes and chopsticks. Copy our tutorial or adapt it for a work of foodscape architecture that will blow your relatives away. See the full DIY tutorial at Inhabitat NYC > Diane Pham, Senior Editor: Linguine All’Ubriaco, a.k.a. Drunken Pasta (with mussels) I’m not a huge fan of the heavy foods that come with the holidays—I much prefer lighter fare, even if it is the time to indulge. This recipe here is one that I’ve integrated into my annual Thanksgiving dinners. I learned to make this delightful dish from an elderly Italian man while I was living in Milan years ago. It’s one of my favorite pastas to make—not only because it’s mind-blowingly good and not too heavy, but because it looks beautiful and it’s super easy to whip up! 1 lb linguine 1 boullion cube and 1/2 a bouillon cube crushed 4 large garlic cloves minced 2 tablespoons butter 1/2 cup extra virgin olive oil dried red pepper flakes, to taste 1/2 bottle of red wine (the cheap stuff works just fine) 1/4 cup chopped Italian parsley 2 lbs of fresh mussels cleaned STEP 1:  In a stock pot, bring 2 qt water and 1 bouillon cube to a boil. Add linguine to boiling water. Cook pasta 1/2 of the way (about 4-5 minutes), drain, and set aside. Be sure to save 1/2 c of the pasta water for the wine sauce. STEP 2:  In another large pot, melt butter in oil over low heat. Add garlic, crushed bouillon, and red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling. STEP 3:  Add 1/2 bottle of red wine to garlic mix, then add the pasta water you set aside earlier. Turn heat up to medium and bring the liquid to a boil for 4-5 min to burn off some of the alcohol. STEP 4:  Transfer the partially cooked pasta to your saute pan, along with the parsley and mussels. Toss and stir the mixture until the mussels have opened and your pasta is al dente (about another 5 minutes). STEP 5:  Serve pasta and mussels immediately with toasted baguette Alyssa Alimurung, Operations Manager: Roasted Peaches in Bourbon Syrup with Smoked Salt I don’t cook for Thanksgiving because I usually have no idea what I’m doing half the time when I’m in the kitchen (I leave that up to my serious chef big brother!). But this is definitely a recipe I can get behind. It’s super simple and you just need fruit, liquor and salt—which, let’s all admit, we have in our pantries even though our fridges are empty. What you will need: 4 large, barely ripe peaches ½ cup water ¼ cup lightly packed brown sugar 1 cinnamon stick, broken into 3 pieces ¼ cup bourbon 1 tsp. vanilla extract 2 tbsp. unsalted butter Greek yogurt, crème fraîche, or caramel ice cream, for serving (optional) 4 two-finger pinches Maine apple-smoked salt STEP 1: Heat the oven to 425°F. Put the peaches, stem side down, in a baking dish large enough to hold the peaches without allowing them to touch one another. Poke each peach with a fork several times to keep them from bursting. STEP 2:  In a small saucepan, bring the water, sugar, and cinnamon to a boil over high heat. Remove the pan from the heat and stir in the bourbon, vanilla, and butter. Return the pan to low heat and simmer until the butter melts. Remove and discard the cinnamon pieces. Spoon the sauce over the peaches. STEP 3: Roast the peaches for 10 minutes, then remove the dish from the oven and brush the peaches with syrup from the bottom of the dish. Return the dish to the oven and roast until the peaches are just tender enough to pierce with a fork, about 25 minutes more. Let cool for at least 15 minutes before serving. Serve one peach per person, with some syrup spooned over the top. Serve with a dollop of Greek yogurt or crème fraîche or a scoop of caramel ice cream, if desired. Sprinkle a two-finger pinch of the salt over each serving. Recipe via Saveur Lori Zimmer, Art Editor: Vegan Pumpkin Mousse I can never get enough pumpkin pie. Since pumpkin is so healthy, I decided to find a crustless way to still indulge. Although the dessert is still decadent, the omission of calorie-packed crust lets me focus on the awesome vitamins and nutrients in pumpkin, rather than the calories. What you will need: 1 15-oz. can pumpkin puree 1/2 block soft/silken tofu (8 oz.), drained 1 Tbsp. grade A Dark Amber maple syrup 1 1/2 Tbsp. light brown sugar 1/2 tsp. vanilla extract 1 1/2 tsp. ground cinnamon 3/4 tsp. ground allspice 3/4 tsp. ground nutmeg 1/2 tsp. ground cloves 1 tsp. ground ginger pinch of salt STEP 1: Combine tofu and pumpkin puree in a food processor; process until smooth STEP 2: Add maple syrup and brown sugar, and spices. Process again STEP 3:  Taste, and feel free to adjust sweet/spice STEP 4:  Allow to set in the fridge for at least 30 minutes Jennie Lyon, Contributing Writer:  Organic Miniature Pumpkin Cheesecake Cupcakes I really love this recipe because it is the perfect dessert to make with my son during the holidays. It’s also a small portion which makes it easier to not over indulge! What you will need: For the crust: 10 organic gingersnaps 1 organic graham cracker 1 1/2 tbsp. melted organic butter 1 1/2 tsp. organic brown sugar pinch of salt For the filling: 8 ounce organic cream cheese 1/2 c. organic pumpkin puree 1/4 c. plus 3 tbsp. organic sugar 1 organic egg 2 tsp. organic cream 1/2 tsp. organic vanilla 1/4 tsp. organic cinnamon 1/4 tsp. organic allspice 1/8 tsp. organic nutmeg For the topping: Your favorite organic whipped topping or organic vanilla ice cream Preheat your oven to 350°F and add cupcake liners to six muffin holes of a tin. Add all of the crust ingredient except the butter to your food processor and pulse gently until you have thick crumbs. Pour the melted butter over the top and gently mix together. Carefully spoon equal amounts of your crumb crust to each of the cupcake liners and gently press down with your fingers. Bake the crust for 10 minutes. While the crust is baking, add the cream cheese, sugar and pumpkin puree to your stand mixer and mix well. (You can also use a hand mixer). Then, add the spices, vanilla, egg and cream and mix until combined. Pour equal amounts of filling on top of each of the baked crumb, bake in the oven for 25 minutes. Remove the cheesecakes from the oven and allow them to cool for 30 minutes before removing the cupcake liners. These little cheesecakes are perfect for any day or great for the kiddos on Thanksgiving since they are so small. You can serve with your favorite whipped topping or with organic vanilla ice cream! Helen Morgan, Contributing Writer: Vegan Pumpkin Pie There are few traditional festive treats I like better than a good pumpkin pie, and this vegan recipe is particularly delicious. Its primary ingredient is obviously the ever-versatile pumpkin, but it also includes cashews to replace eggs and butter, which adds a nice nutty flavor. It’s quick and easy and perfect for pumpkin fans everywhere, including those not celebrating Thanksgiving! Soak 1 ¼ cup of raw cashews in 2 ½ cups water, with 1 tsp salt, and soak for 12-18 hours. Once soaked, preheat oven to 400 degrees. Drain the water from the soaked cashews and blend with food processor. Add one can of organic pumpkin puree, 1 cup maple syrup, and 2 tsp pumpkin pie spice to food processor and blend until smooth, adding salt to taste. Pour mixture into pre-made vegan pie shell and bake for 15 minutes at 400 degrees, then 35 minutes at 350 degrees. Cool and serve! Kevin Lee, Contributing Writer: Classic Thanksgiving Turkey Making a thanksgiving turkey can be complicated between brining, basting, stuffing, smoking, frying, and even more complexities. If you just want a bird that’s easy, brown, and delicious, this has always been my go to recipe. It doesn’t require any brining, flipping, or even any seasoning because the salt pork just drips all the fat and salt you need to keep the turkey moist. 1 cheesecloth 4 cups cold water 1 turkey, 12 to 14-pounds 1 pound salt pork , cut into 1/4-inch-thick slices STEP 1:  Prep the oven racks and temperature for 350 degrees Fahrenheit STEP 2:  Arrange the turkey breast side up on a roasting pan and tuck the wings behind the turkey STEP 3:  Using a fork, prick the skin with holes all over the breast meat and legs STEP 4:  Cut the salt pork into strips and lay them over the turkey STEP 5:  Soak the cheesecloth with four cups of water and place the dripping wet sheet over the turkey and finally a layer of tin foil STEP 6:  Place the turkey in the oven and roast for 2.5 to three hours or until the breast meat registers 140 degrees Fahrenheit STEP 7:  Remove the turkey from the oven and increase the oven temperature to 425 degrees Fahrenheit STEP 8:  Remove and discard the aluminum foil, cheesecloth, and salt pork before returning the turkey to the oven STEP 9:  Continue to roast the turkey until the breast meat registers 165 degrees Fahrenheit and 175 degrees Fahrenheit STEP 10:  Transfer turkey to carving board and let it rest 30 minutes Ana Lisa Alperovich, Contributing Writer: Vegan Chia Seed & Banana Power Breakfast Over the past year I have been consciously trying to include more raw vegetables, fruits, flowers, seeds and roots into my diet. My life as a freelance writer is a bit unorganized, but every Wednesday I make sure I go to El Galpón, in Buenos Aires , to get my ´prana´ / ´qi´ / ‘life force’. Three lovely ladies sell locally produce, seasonal, amazing stuff that is also organic — without the need of certification. I love experimenting with food and taking photos , so working for Inhabitots  have given me the perfect excuse to look more after myself and share some recipes with the world. Here is a great vegan chia seed and banana power breakfast to start your Thanksgiving day with plenty of energy! Get the recipe at Inhabitots > Kristin Lofgren, Contributing Writer: Pumpkin Pie Brulee Thanksgiving is the day for indulgence and what is more indulgent than combining two of the best desserts out there: pumpkin pie and creme brulee. The pie filling is a tad creamier than traditional pumpkin pie and the crackly layer on top makes each bite a sensual experience. I use pumpkins from my garden, but the canned stuff works just as well and saves a lot of time! Get the recipe at Epicurious > Tamsin Woolley-Barker, Contributing Writer: Stuffing My favorite recipe is my mom’s stuffing. I asked her how she makes it. ” I don’t have a recipe,” she said. ” I just throw things together. Stale bread, onions, celery, sage, pepper and salt.  Butter and stock to bind it all together. That’s how’s Mother made it.” Beth Buczynski, Contributing Writer: Garlic Cauliflower “Mashed Potatoes” This will be my first holiday as a paleo eater (2 months and counting!). I’ve had so many positive health benefits (20 pounds lost and clear skin!) from changing my diet this way, but all the grains and starches that usually accompany the holiday meal can be daunting. This recipe is paleo-friendly, delivers the same silky smooth texture as the mash potatoes we’re used to, and most importantly IS DELICIOUS! Get the recipe at Nom Nom Paleo >

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12 healthy, tasty Thanksgiving recipes to inspire you

Light renovation of historic Istanbul library better preserves rare treasures

August 8, 2016 by  
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As one of the oldest of its kind in Istanbul, the Beyaz?t State Library sits on a vibrant city square close to to Beyaz?t Mosque built by Sultan Beyaz?t II and completed in 1506. The building was originally used as a soup kitchen and caravanserai-a roadside inn-of a larger complex that included a primary school, a hospital, a madrasa or religious school and a hammam (or public bath). The library was founded in 1884 and occupied a part of the the Kulliyah of the Beyaz?t Mosque- the oldest surviving imperial mosque in the city- built by Sultan Beyaz?t II and completed in 1506. Related: Microlibrary built with 2,000 recycled ice cream buckets tackles illiteracy in Indonesia The restoration involved a reorganization of the interior and restoration of the building envelope . The architects also added a small extension, installed a transparent, inflatable membrane that covers the courtyard. Valuable manuscripts were placed in black glass boxes that contrast the rest of the interior. The second floor houses a collection of Turkish publications: periodicals are on the first floor, while rare books and publications from the Ottoman era are exhibited on the ground floor. + Tabanlioglu Architects Via Fubiz Photos by Emre Dörter

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Light renovation of historic Istanbul library better preserves rare treasures

A look into a Turkey sweatshops use of Syrian child labor to make ISIS uniforms

June 12, 2016 by  
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Syrian refugee children are working 12-hour shifts for a little over a dollar per hour to make ISIS uniforms in a Turkey sweatshop, according to The Daily Mail . The children, reportedly sent by their parents, work in a shop that makes uniforms, backpacks, and other military gear for the Syrian market. While the factory owner Abu Zakour concedes that school would be a better place for the children, he says the parents want their children to work. Complicating the issue is the language barrier and other social barriers that dissuade Syrian children from attending Turkish public schools.

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A look into a Turkey sweatshops use of Syrian child labor to make ISIS uniforms

Turkey presents a huge ship made from 4 tons of reused materials in Venice

June 2, 2016 by  
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The large ship measures 30 meters (98 feet) and weighs four tons. It was built from more than 500 pieces of reused materials , including seven kilometers (4.6 miles) of steel cable, wooden moulds, discarded furniture , signboards and boats found on site. Related: Slovenia built a habitable structure with latticed wooden bookshelves The design, curated by Feride Çiçeko?lu, Mehmet Kütükçüo?lu and Ertu? Uçar, focuses on the concept of borders and ways in which these can be dissolved and transformed. After the Biennale closes next November, the structure will travel back to Istanbul, where it will become a centerpiece of a museum of arsenal. Via urdesign Photos by Cemal Emden

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Turkey presents a huge ship made from 4 tons of reused materials in Venice

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