 |  | | Mandirigma Filipino Martial Arts
"A LIFE SKILL, NOT A LUXURY" |
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He estado es recibiendo clases artes marciales filipinas hace ya un año con Darren, y ha sido una experiencia maravillosa.
Darren es una persona con una gran técnica en las diferentes áreas de las artes marciales filipinas, es una persona súper paciente, él se asegura que usted realmente entienda lo que se esta enseñando, constantemente estamos refrescando las diferentes técnicas para así aprenderlas de manera permanente.
Yo recomiendo totalmente a Darren a cualquier persona que realmente quiera saber defensa personal, no importa la edad o sexo. Él le enseñara de manera fácil a defenderte maximizando y potenciando tus características individuales.
Saludos
Jorge Rodríguez |
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The search for a silver lining The trial of Bryan Kohberger – the man who brutally murdered four University of Idaho students inside their off-campus home – ended in July before it ever truly began when he accepted a plea deal that saw him sentenced to four consecutive life terms in prison without the possibility of an appeal or parole.
Kohberger sat impassively throughout the hearing as the loved ones of each of the four students whose lives he so callously ended repeatedly asked him the same question: Why?
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And when he was finally given the opportunity to answer their questions, he said, “I respectfully decline.”
That decision further fueled the mystery around his motive for murdering Xana Kernodle, Madison Mogen, Ethan Chapin and Kaylee Goncalves.
“There’s no reason for these crimes that could approach anything resembling rationality,” Idaho District Judge Steven Hippler said during Kohberger’s sentencing. “The more we try to extract a reason, the more power and control we give to him.”
But, he added, investigators and researchers may wish to study his actions – if only to learn how to prevent similar crimes from occurring in the future.
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“We want to squeeze any silver lining that we can out of these tragedies,” said Molly Amman, a retired profiler who spent years leading the FBI’s Behavioral Threat Assessment Center.
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Only Kohberger knows
Even seasoned police officers who arrived at 1122 King Road on November 13, 2022, struggled to process the brutality of the crime scene.
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals. |
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