August 13, 2020 /Coronavirus (COVID-19) related news and sports stories, Sports News – Local BYU-Troy to play Sept. 26, announce a two-game football series FacebookTwitterLinkedInEmailPROVO, Utah (Aug. 13, 2020) — Brigham Young University and Troy University today announced the schools have agreed to a home-and-home football series, with the first game being played on Sept. 26, 2020, in LaVell Edwards Stadium. The second game between the Cougars and the Trojans is scheduled for Sept. 5, 2026, at Veterans Memorial Stadium in Troy, Alabama. The game in Provo will be broadcast on an ESPN network with the kickoff time announced at a later date.“Troy has been one of the top football programs in the Sun Belt Conference for many years,” said BYU Director of Athletics Tom Holmoe. “Despite the uncertainty surrounding the 2020 college football season, we worked out a contract with Troy over the past three weeks and look forward to facing the Trojans.”The two universities have never met before in football. Troy was founded in 1887 and is celebrating its 100th season of collegiate football. The Trojans have won 21 conference championships, including six Sun Belt Conference titles in the past 14 years (2006, 2007, 2008, 2009, 2010, 2017). Troy has also won its last four bowl games, including a 42-32 victory over Buffalo in the 2018 Dollar General Bowl. Before becoming a DI FBS program in 2001, the Trojans won three national football titles in 1968 (NAIA) and 1984 and 1987 (DII). Former BYU offensive line coach Ryan Pugh is currently the offensive coordinator at Troy. Tags: BYU Cougars Football/Troy Trojans Written by Robert Lovell
Funny guy Alonzo Bodden will perform free stand-up at the North Bergen Recreation Center next month. (See brief.) ×Funny guy Alonzo Bodden will perform free stand-up at the North Bergen Recreation Center next month. (See brief.) Popular comedian to perform free show in North BergenNorth Bergen will be getting a nice dose of laughs shortly. Comedian Alonzo Bodden will host a free show at the Recreational Center at 6300 Meadowview Ave.) on Saturday, Feb. 25. Bodden’s comedy credentials are extensive. He won Season 3 of NBC’s “Last Comic Standing,” and has made several late-night talk show appearances, including “The Tonight Show with Jay Leno,” “Late Night with Conan O’ Brien,” and the “Late Late Show with Craig Kilborn.” As a warning to parents, the show will be for 18 years and older only. Doors will open at 4:30 p.m., with the show beginning at 5 p.m. Snacks and refreshments will be provided. For more information, visit http://www.northbergen.org/.Gluten-free info event is Feb. 1Hackensack UMC Palisades will host a seminar on living a gluten-free lifestyle on Wednesday, Feb. 1, at the Main Library, 8411 Bergenline Ave., at 6 p.m. The seminar will offer extensive information on the gluten-free craze, including information on Celiac Disease, an autoimmune disorder in which ingesting gluten damages the small intestine. The planned speaker, according to a press release, will be Jihade Rizk, chef of nutrition services at Hackensack. Public transportation via bus from the Kennedy Branch, 2123 John F. Kennedy Boulevard, to the Main Library will be provided on the same day. Please register by calling Nikki Mederos at (201) 854-5702.North Bergen offers free rabies clinicNorth Bergen will host a rabies clinic Feb. 8, admission free, at the EMS building, 1812 43rd St. All dogs must be on a leash and accompanied by an adult who can place the animal on an examining table. Owners can also take the opportunity to purchase a 2017 animal license. The event runs from 7 to 8 p.m. Cash, check, or money order will be accepted. Contact (201) 392-2084 for more information.Softball awards handed out at dinnerNearly 300 local athletes and their parents attended the annual Softball Awards Dinner at the Recreational Center on Jan. 17. Mayor Nicholas Sacco and Parks Commissioner Hugo Cabrera gave out the awards and took pictures with the kids. This year’s championship teams included North Hudson Moose Lodge, Eye Contact Vision, and Tawli.
It would make Homer Simpson proud: the doughnut has had a makeover. The fried sticky and sweet treat with a hole in the middle has been elevated into a gourmet treat.As with many baked sweet treats, the US has been setting the pace for the popularity surrounding doughnuts, which is now filtering through to the UK. Last year, an article in the New York Times boosted the image of doughnuts from being roadside snacks to veritable delicacies, citing creative examples such as pistachio, lavender, orange-infused and even elegant Earl Grey-flavoured doughnuts.A raft of upmarket doughnut outlets have emerged, aping the explosion of cupcake shops of recent years. One of the foremost, Voodoo Doughnuts in Portland, Oregon, describes its doughnuts as “exotic” rather than “gourmet”. Its best-selling doughnut is a bacon maple bar, a rectangular doughnut with maple frosting and bacon on top; other flavours include round doughnuts covered with vanilla frosting and scattered with chocolate cereal, M&Ms or flavoured jellies. They are weird and wacky but hugely successful, selling by the thousands a day.”Our doughnuts stand out and really make people stare. We just experimented,” explains co-founder Kenneth Pogson, also known as Cat Daddy to his customers. Pogson learnt how to make doughnuts after a three-day course with BakeMark USA. “In America, doughnuts are almost an institution. You could go into a doughnut shop and it would look just like it did 30 years ago. We decided we wanted to breathe some life into doughnuts and do something crazy with them. Once consumers noticed our doughnuts, there was no stopping the trend; we just rolled with it and grabbed the opportunity.”The appeal of US-style decorated doughnuts is best illustrated by the rapid growth of Krispy Kreme in the UK. Since its launch in Harrods in 2003, establishing it as a leader in gourmet tastes, the company has experienced rapid growth, with 45 stores currently across the UK, a presence in over 200 Tesco outlets and plans to double its outlets within five years. With 100,000 customers being served every week and openings being met by queues forming around the block, just what is Krispy Kreme’s secret?”It’s all about having the right doughnut. Our customers can watch the doughnuts being made fresh behind the counter, right down from the dough to being glazed, so knowing what they are buying has been freshly-made makes it more special. It becomes more of an experience, and more of a treat and, in this current climate, customers really want to know that they are buying a treat that is worth it, and that they can trust,” explains Judith Denby, Krispy Kreme’s chief marketing officer.While Denby agrees that innovation is the key to capitalising on the doughnut, she stresses that tried-and-tested old favourites shouldn’t be neglected either. “At least half of our range of 16 varieties are the American classics: the original glaze, the sprinkles and the crullers. It’s really important for us to keep the American heritage of the doughnut. For a lot of people, their first experience of a Krispy Kreme doughnut will have been on holiday in America and, when they come to us, they want to relive that. It’s important to have a combination of old favourites and new friends. People do get upset if they cannot get the flavours they want we had to bring back our strawberries and cream doughnut, which was meant to be for one summer only, because customers got so disappointed when it went.”While old classics are essential, Denby says new seasonal flavours are also big-sellers and recommends using the seasons as a great way to continue offering customers variety. “This summer, we have coconut ice and mango and passion cheesecake. We’ve used summer desserts as our inspiration, and made the doughnuts really colourful.”Denby advises smaller craft bakeries to consider offering a customisation option, so that customers can have personalised doughnuts. Krispy Kreme offers customised doughnuts for charities and corporate clients, for example.”A doughnut is a treat, and the more opportunities you can create to offer people those treats is a good way to open you up to more business,” she says. “We did a ’Glamour’ glaze doughnut, to celebrate the 10-year anniversary of Glamour magazine; they were super-glossy doughnuts in lip gloss shades and hugely successful. Smaller bakeries could offer doughnuts for weddings, parties, events customers love having treats tailored to them.”According to CSM United Kingdom, which sponsored National Doughnut Week earlier this year, the UK doughnut market is worth £72.3m, with a year-on-year increase of £3m. Meanwhile, data from Kantar Worldpanel, which tracks supermarket sales, reveals the volume of doughnuts in supermarket in-store bakeries has soared, with a 13.5% year on year rise and over 73 million packs sold in ISBs.”This growth is being fuelled mainly by shoppers buying doughnuts more often and new shoppers coming into the category,” says Vandemoortele marketing manager Chelsea Pogson. “Innovation in ISB doughnuts continues with an increased range of sugar-iced rings on offer as opposed to fat coated doughnuts. The sugar-iced doughnuts deliver a more intense flavour and have a smooth mouthfeel, making them a more indulgent eat.”So what can craft bakers do to make the most of the existing demand in a growth market, and continue to build upon it?The answer could be to look to the US for inspiration in order to create adventurous doughnuts with a twist. “Our colleagues in the USA report that bakers are developing more extreme doughnut menus, including raised yeast doughnuts with maple frosting and bacon on top and fried doughnuts with banana chunks, peanut butter and chocolate glaze. So bakers here in the UK might want to consider more complex doughnut flavour combinations,” says Lisa Boswell, of CSM UK. “This approach takes doughnuts into another dimension and gives a modern twist to an established product, with options for premium-priced decorated doughnuts, doughnuts as individual celebration cakes and more creative doughnut displays to attract more impulse purchasing.”Ingredients supplier Macphie says the most important way bakers can innovate with doughnuts is by enhancing their visual appeal. Machpie’s newest product range, i-zings, offers bold colours for icings and glazes made from natural ingredients. “Looking at the catwalks, the fashion world has gone colour crazy,” says Karen Scott, Macphie communications manager. “Now bakers can capitalise on this trend too. Bakers can make a real statement and brighten up their window displays this summer. The trick is to get creative.”According to Scott, time and money spent investing in the doughnuts’ decorative appeal is very worthwhile. “Bright colours, fillings and finishings really entice consumers. It costs just 4p to ice a doughnut, but bakers can command a real premium, so it’s an easy way to capitalise on this trend.”Scott continues: “Dual flavour combinations is a big trend too. For example, for a toffee apple doughnut, you could have toffee icing with Bramley apple injected into the doughnuts, or raspberry and coconut, or banana and custard doughnut.” Alternative treats Churros, crullers, fritters and beignets also fall into the gourmet doughnut category of fried, sweet pastries, proving the doughnut to be prevalent in world cuisine. Churros, a typical Spanish delicacy, consists of long doughy fingers piped from a star-shaped nozzle then fried, before being rolled in sugar and cinnamon and dipped in thick hot chocolate to serve. Crullers, which are German in origin, are more like doughnut cakes, with fried dough twisted into a round. American apple fritters fry the fruit along with the batter frying elderflower in sweet batter is an elegant twist to create elderflower fritters while beignets are fried choux pastries with fruit fillings. Fresh flavours Lacking in gourmet inspiration? American bakery menus provide plenty of ideas for flavour combinations. Doughnut Plant in New York offers crême brulée, lavender flower, banana and pecan and peanut butter glazed cupcakes. Babycakes, New York’s vegan bakery, reportedly sells out of its daily stock of doughnuts by midday; favourites include lemon coconut and cinnamon sugar. The world-renowned Balthazar serves pistachio doughnuts while red velvet doughnuts go down a storm at the Peter Pan Bakery.
The SummerStage schedule is here! Every year, New York hosts the SummerStage series, bringing hundreds of artists to Central Park and various outdoor venues for a series of concerts; a majority of which are free.Today, SummerStage revealed their schedule for the coming months. Spanning May 16th through September 23rd, a number of great artists are scheduled to perform! Check out some of our highlights below:SummerStage Concert Schedule Highlight5/16-17: Cage The Elephant, Portugal. The Man, and Broncho5/18: Rudimental and Gorgon City6/13: Barenaked Ladies, Orchestral Manoeuvres in the Dark and Howard Jones6/18: Kamasi Washington6/21: Public Enemy and DJ Tedsmooth (Free)6/27: Indigo Girls (Free)7/20: Ryan Adams & The Shining7/24: Flight of the Conchords sing Flight of the Conchords7/28: Lyfe Jennings (Free)7/30: Unknown Mortal Orchestra and Empress Of (Free)8/5: Terence Blanchard ft. The E-Collective (Free)8/8: Jerry Garcia Symphonic Celebration ft. Warren Haynes8/13: The Go-Go’s Farewell Tour9/23: Lucius, JD McPheron and Big ThiefYou can see the full schedule of events here.
Related Shows The King and I Former Here Lies Love stars Ruthie Ann Miles and Conrad Ricamora will join Kelli O’Hara and Ken Watanabe in the previously announced The King and I on Broadway. Directed by Bartlett Sher, the Rodgers & Hammerstein classic tuner will begin previews on March 12, 2015 and officially open on April 16 at Lincoln Center’s Vivian Beaumont Theatre.Along with Miles as Lady Thiang and Ricamora as Lun Tha, the cast will feature Ashley Park (Mamma Mia!) as Tuptim, Edward Baker-Duly (Peter and the Starcatcher) as Sir Edward Ramsey, Jon Viktor Corpuz (Godspell) as Prince Chulalongkorn, Murphy Guyer (South Pacific) as Captain Orton, Jake Lucas (Newsies) as Louis, Paul Nakauchi (Chu Chem) as Kralahome and Marc Oka (Flower Drum Song) as Phra Alack.The 51-member ensemble will include Aaron Albano, Adriana Braganza, Amaya Braganza, Billy Bustamante, LaMae Caparas, Hsin-Ping Chang, Andrew Cheng, Lynn Masako Cheng, Olivia Chun, Ali Ewoldt, Ethan Halford Holder, Cole Horibe, MaryAnn Hu, James Ignacio, Christie Kim, Kelvin Moon Loh, Sumie Maeda, Paul HeeSang Miller, Rommel Pierre O’Choa, Kristen Faith Oei, Autumn Ogawa, Yuki Ozeki, Stephanie Jae Park, Diane Phelan, Sam Poon, William Poon, Brian Rivera, Bennyroyce Royon, Lainie Sakakura, Ann Sanders, Ian Saraceni, Atsuhisa Shinomiya, Michiko Takemasa, Kei Tsuruharatani, Christopher Vo, Rocco Wu and Timothy Yang.The King and I is set in 1860’s Bangkok and tells the story of the unconventional and tempestuous relationship that develops between the King of Siam and Anna Leonowens, a British schoolteacher, whom the imperious King brings to Siam to tutor his many wives and children. The musical’s score includes Getting To Know You, Hello Young Lovers, Shall We Dance, I Have Dreamed and Something Wonderful. Ken Watanabe View Comments Show Closed This production ended its run on June 26, 2016 Star Files
By Brad HaireUniversity of GeorgiaA new grant will help University of Georgia and Clemson University scientists show farmers a new technology that will help them conserve water and improve the yields of their crops.The scientists will use a three-year, $500,000 Natural Resource Conservation Service grant to install on farms and conduct field days for variable-rate irrigation systems.Five center-pivot irrigation systems in Georgia and one in South Carolina will be retrofitted with VRI technology each year for the next three years, said Calvin Perry, a researcher with the UGA College of Agricultural and Environmental Sciences.”The goal of this project is to take an innovative product like VRI to farmers,” said Perry, who is also an engineer with the UGA department of biological and agricultural engineering, “and let them test it and see it working and get them interested in using it.”Crops have to have water from rain or irrigation to grow properly. The center pivot is commonly used for irrigation in Georgia.A center pivot is a pipe that can be as long as several football fields. It’s attached to a water pump in the center or at the edge of a field. Small nozzle sprayers dangle from the pipe, which can stand 15 feet above the ground. It’s supported by triangular steel ribs on wheels. The entire system pivots in a full or half circle in the field.Farmers don’t have much control over how much water the nozzles spray as they pass over crops like peanuts, cotton or corn.Fields, even small ones, can vary widely in topography and soil types. Some places can be wetter or drier than other places in the same field.The concept behind VRI technology is simple: Apply water when and where crops need it. Don’t apply it where they don’t. VRI technology uses computer maps, sensors and software to control where and how much water the nozzles on a center pivot spray on crops.The VRI technology for this project was developed at UGA’s National Environmentally Sound Production Agriculture Laboratory in Tifton, Ga. UGA is in the process of getting a patent for the technology, Perry said.UGA scientists have tested the water efficiency of VRI systems on one farmer-owned field in east Georgia and two in south Georgia. The VRI systems allowed the farmers to place the right amount of water on their crops for optimal yields and reduce the water used by 8 percent to 20 percent in each year.”In most cases,” Perry said, “VRI conserves water.”There are about 10,000 center pivots in Georgia, said Kerry Harrison, an irrigation specialist with the UGA Extension Service. They’re used to water about 75 percent of Georgia’s 1.5 million acres of irrigated cropland.The grant funds will be used to identify VRI-suitable pivots in Georgia and South Carolina, Perry said. Web sites and other educational materials will be created to inform and educate stakeholders and policymakers in both states on VRI systems’ benefits for communities.To find out more about VRI, call (229) 386-3377. Or go to the Web site (www.nespal.org/vri).
Most anglers can trace the earliest days of their fly fishing journey back to one single outing, and often times that outing was made possible by none other than dear old Dad. Dads tend to be the primary reason why most fishermen and women take a liking to and ultimately develop a passion for the sport of fishing. But that’s not always the case.This time last year, the outdoor brand YETI, turned this assumption on its head with a moving video series titled “My Old Man”. The series follows several prominent outdoorsmen and women, and highlights the role—or lack thereof— that their respective fathers played in bringing the joy of the outdoors into their lives, as well the way in which they choose to share the power of the outdoors with their own children.One of the videos profiles Hilary Hutcheson, who I interviewed for an article on women in fly fishing just last year. Hutcheson, who grew up in Glacier, Montana where her father worked as a ranger for the National Park Service, had a unique story to tell.Though her father’s family lineage was heavily steeped in fly fishing culture and tradition, he himself had never taken it up as a passion, instead opting for the thrills of mountain climbing and other pursuits more closely associated with his high stakes job as a search and rescue ranger for NPS. The video below, titled “The Last Best Man”, follows Hilary and her father Dave as they embark on his very first fly fishing adventure on home waters in stunning Northwest Montana.It’s a touching short video that shows a rare role reversal where a fishing obsessed daughter gets to teach the art of fly fishing to her novice father, instead of the other way around. It gets particularly exciting when Dave hooks his first trout the fly somewhere around the five minute mark.To check out the rest of the videos in the YETI “My Old Man” series, including a great short film on the fishing guide son of legendary songwriter Townes Van Zandt, J.T. Van Zandt and a video profiling big wave surfer and avid hunter Shane Dorian, click here.
He said he has no suspicion that the rash of dead birds is related to the human outbreak. Keel said his lab tests birds that people find dead around their feeders and send in. The lab has tested “a couple hundred” since Januaryfar more than the four or five that are sent in for testing in a typical year. To reduce the spread of Salmonella, the NWHC recommends cleaning feeders with a 10% solution of bleach in water, changing feeder locations regularly, and adding more feeders to reduce crowding. “We did do some strain typing, and our preliminary data indicate no relation” to the strain involved in the human outbreak, said Keel, who supervises the diagnostic service for the ongoing wildlife study. Burkmann Feeds recall news releasehttp://www.burkmannfeeds.com/index.php?tpl=recall Western Trade Group Inc. of Port Angeles, Wash., recalled roasted peanuts in February because they contained peanuts from Peanut Corp. of America, the firm blamed for the nationwide outbreak. The firm’s recall notice said the feed-grade peanuts had been sold to makers of livestock and bird feed in Iowa, Kentucky, Missouri, and North Dakota. Mar 18, 2009 (CIDRAP News) Salmonella infections have been killing more wild birds than usual in the US Southeast this winter, but the increase does not seem related to the nationwide human disease outbreak tied to tainted peanut products, according to federal wildlife scientists. Western Trade Group Inc. recall noticehttp://www.fda.gov/oc/po/firmrecalls/westerntrade02_09.html “We don’t regularly get pine siskins; they’re typically a more northerly bird. Periodically they come down here. They move down in extremely dense flocks. It’s not uncommon to see Salmonella outbreaks among them,” he said. Like Keel, Ramsay said the reasons are unclear. “It seems like it’s a cyclical thing. Back in 1998 we had a large peak also, not only on the East Coast but also in the Midwest. It seems like every once in a while we get outbreaks that occur over a large area and in large numbers. We’re not exactly sure what causes that as yet.” M. Kevin Keel, DVM, PhD, of the Southeastern Cooperative Wildlife Disease Study at the University of Georgia in Athens said testing so far has shown that the birds have been dying of a different Salmonella strain than the one in the human outbreak. Pine siskins predominateKeel said most of the Salmonella-infected dead birds have been pine siskins and goldfinches, though some cardinals and other birds have died of salmonellosis as well. Salmonella is not uncommon in birds found dead around feeders. But this year it’s “really widespread,” and it’s not clear why, Keel said. In a Mar 11 press release about the recall, Wild Birds Unlimited said, “Initial tests have found no correlation between any bird deaths and the recalled food; a different strain of Salmonella was found in deceased birds in North Carolina than what we detected in the recalled food.” “We really don’t know why this year has been much more extreme,” he said. “If it hadn’t occurred till the pine siskins arrived, we’d have thought it was them, but some cases occurred before they got here. They certainly are the dominant species affected now.” See also: “It seems from probably around Maryland down through Appalachia we’ve been seeing an increase in Salmonella,” he said. “It is Salmonella Typhimurium, and we see outbreaks of this type in birds every year, but usually not to this extent,” Keel told CIDRAP News. Salmonella Typhimurium is also the serotype involved in the human outbreak, but the bird strain does not match genetically with the human cases, he said. He said he was not aware of an unusual level of Salmonella-related bird deaths in regions other than the Southeast, with the possible exception of Washington state. A cyclical phenomenon?Nathan Ramsay of the US Geological Survey’s National Wildlife Health Center (NWHC) in Madison, Wis., said his center also has been seeing an increase in bird deaths related to Salmonella in the Southeast. Bird feed recallBurkmann Feeds, a Kentucky company, recently recalled 150 bags of bird feed after the North Carolina Department of Agriculture found Salmonella in one sample. In a statement, Burkmann said one of its peanut suppliers had sold the company some peanuts that were subject to a recall and had not informed the company. Ramsay, who is the lead necropsy technician at the NWHC, said the center has not run genetic tests on Salmonella isolates from birds this winter, but said “there doesn’t seem to be any connection” with the human outbreak. Salmonellosis is a common cause of death in birds at bird feeders, according to the NWHC. The pathogen can spread from bird to bird through direct contact or through food or water contaminated with feces from an infected bird or mammal. Infected birds may appear healthy but can shed the organism in their feces. Burkmann makes bird feed for Wild Birds Unlimited (WBU) franchise stores in the Southeast. The recalled peanuts were used in certain lots of Burkmann’s WBU Wildlife Blend and WBU Woodpecker Blend, the company said. The firm said it had recalled those lots and informed all the customers who bought the products. Mar 11 Wild Birds Unlimited recall news releasehttp://www.wbu.com/news/pressreleases/2009_0311_recall.pdf NWHC information on salmonellosis in birdshttp://www.nwhc.usgs.gov/disease_information/other_diseases/salmonellosis.jsp
What is your opinion: The Gold Coast project as a bright future for the island of Pag or just an investor? The Golden Coast project was presented at the Mimara Museum in Zagreb Ede Marzic, an investment that envisages the construction of an entire new town on Pag in which, according to the investor’s plan, more than 10.000 people would live, reports Jutarnji list. The whole project also has its own promotional bus which promotes the investor’s vision of the development of Pag. The psychology and play on words behind the whole project is interesting, and it best reveals the front image of the bus (above) and the rear image of the bus (below). Of course, the attachment points out that no one is against the whole project. An interesting idea, perhaps to give the investor the entire island of Pag on a 100-year concession, and to make it a new “Cote d’Azur”? We do not need such investments. Especially the story of how to create a paradise on earth and great benefits for the locals. A paradise on earth that would be empty for most of the year and a ghost town, of the closed type, probably with cheap foreign labor, all using the main natural resource for a small concession fee. Of course, the intentions of investors are earnings and that is legitimate, in fact, earnings are the meaning of every business. Of course this is just my opinion, without any bad intentions. Rather, the investor has his own vision and wants to make money, which is absolutely legitimate. He offered his project and vision and put it on the table. Maybe the project is realized, and maybe not, like any other investment. But it is my opinion that we do not need such investments, in the context of closed resorts for the elite. From the music, the statements of the locals, the arguments and counter-arguments, the visuals, etc.… everything is nicely connected from frame to frame. What I’m sure of, no shots are random in this video. Watch the promotional video describing the entire investment and the project “Pag – Gold Coast” Comment: How about giving the whole island of Pag to investors for a concession? Of course from the perspective of investors this story could not be better, something similar to the theme of concessions on the beaches, to close and put a fence only for hotel guests. For the investor “golden coca”. The city for 10.000 people who would come to Pag a couple of times a year and would never go out of the “resort” makes no sense. Zlatna obala Hrvatske – reportage by Goran Milic / YouTube.com Promotional video Gold Coast When you look at the whole article, one of the conclusions that can certainly be drawn is that in fact the whole project is not in the interest of the investor, nor his earnings. No, the investor does all this exclusively for the prosperity of the island of Pag and its local population. Good marketing and a story that has been read for a long time. Also, I am fascinated by the fact that the desire to help the local population has been repeatedly emphasized. Everything is very nicely packaged through both videos. Everything has already been invented – it is one of the slogans of the whole project. That already closed resorts have long been invented and long ago proved to be bad for the whole local community in other countries, such as Spain, Turkey, Greece… Indeed, and Spain realized that this was the wrong direction of development, today they see it on their skin and they are now trying to develop tourism in a slightly different way (a little late when the coast as a major resource was destroyed). Croatia has the most valuable resource, and that is nature, ie the sea coast, which, fortunately for us or unfortunately (incompetence), is not completely destroyed, and therefore very attractive to large investors. This artificially dug canal would be the heart of the Pag residential project, the moment with which the island would gain access to the open sea for the first time and naturally connect to the existing Pag canal, concludes the Jutarnji list supplement. The golden coast of Croatia, as the whole project is called, would be golden only for the investor, and at least for the local population of the island of Pag. Looking for information about the project, I found this interesting article where the investor talks a little more about the whole vision of the project. The well-known journalist Goran Milić leads us through the entire article, whose credibility I assume should give credibility to the whole project? But I have to admit that the promotional video of the whole project is very cleverly put together, of course in the interest of investors. It’s as if the video director is Hollywood director Oliver Stone or Steven Spielberg with the support of top marketing and communication experts. The owner of the Hotel Pag and Camp Šimuni announced earlier that the realization of the project would cost between 500 and 700 million euros, and on Tuesday the first simulations of the settlement in the Pag bay Dinjiška were presented. Maržić’s plan is to dig a canal that would connect Dinjiška Bay with the town of Pag and whose entire course would be built and inhabited residential, luxury real estate, apartments and villas equipped with the best and most expensive furniture, but also a complete service that would include daily restaurant services and delivery of three meals daily to the doorstep, garage spaces for cars, hotel accommodation for residents and service staff, obligatory with knowledge of the mother tongue of the residents and with the manners of the best European and world catering workers. The dream of the generation of the island of Pag, everyone will sell to the country and give everything just to realize the project, sadness and grief, there is no future, the Government is praying, everyone is for the project, everyone is interested in this project, great future, rebirth are some slogans that are pulled through the video. As if there is no alternative, and the investor is the only savior. According to Maržić, it should be a luxury closed city, the most elite sea oasis in the world, with a complete service and other infrastructure adapted to the elderly who will be able to buy residential real estate on the island of Pag, each with its own berth or luxury yacht, and with access to the open sea, which Pažani, Maržić claims, will get precisely thanks to his vision.
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