Word: zealand
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...dynamic, continuously changing shape in response to shifts in the monsoon winds. Each year, in fact, sand swirls around with the waves; beaches grow in one season and shrink in the next; and this process has been going on for a very long time. Geographer Paul Kench of New Zealand's University of Auckland has collected evidence suggesting that the islands of the Maldives emerged from the sea when their reefs were quite a bit lower than today, meaning that larger, more energetic waves would have slammed into them during a critical formative period. In their natural state, Kench thinks...
...Singapore hotel Identity Parade An iconic style magazine marks its quarter century Summits of Style Esoteric treatments in a minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder If you think new zealand cheese means processed cheddar slices, be prepared for a surprise. The country has seen a mini boom in artisanal cheeses in recent years, with producers taking advantage of a pristine environment and prime, grass-fed dairy cattle to create cheeses that would be at home in any gourmet emporium. Dutch...
...think New Zealand cheese means processed cheddar slices, be prepared for a surprise. The country has seen a mini boom in artisanal cheeses in recent years, with producers taking advantage of a pristine environment and prime, grass-fed dairy cattle to create cheeses that would be at home in any gourmet emporium. Dutch-style cheeses like edam and gouda have been particularly successful. According to Sarah Aspinwall, owner of the award-winning Canterbury Cheesemongers in Christchurch, cheesemakers in New Zealand now produce "the best Dutch-style cheeses outside of Holland." There are many other varieties being made besides, and while...
...FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned-by no less than 13,000 New Zealand farmers-and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy the Japanese market); the egmont (somewhere between Gouda and Cheddar, semi-hard and rindless, with a smooth body and nutty flavor); or the colby (a washed-curd, rindless cheese). Read more at fonterra.com...
Instead, its most important contribution to the studier is the way time in a foreign country wrenches our minds open. I know this not only from my own junior fall abroad in Ireland; it’s corroborated by my blockmates, friends, and brother who spent time in New Zealand, Prague, Uganda, Glasgow, Paris, Havana, and London. The new insights granted from time abroad aren’t something that everyone needs—but they are a benefit we Ivory-towerites, not just our president, could...