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Funeral Culture

Dusseldorf changing notions of the own funeral, November 3, 2009 of November is popularly as the month of the dead ‘. With all Saints Day, remembrance day and Remembrance Sunday, it offers numerous religious holidays to commemorate deceased. The trubste month of the year can also offer opportunity, to deal with the death”, says Walter Capellmann, main representative of Monuta N.V. branch in Germany. Still, many people are afraid to deal with their own lives off. There is a desire for self-determination and individuality but increasingly not only up to the end of life, but also beyond. Keep up on the field with thought-provoking pieces from Review – Hotbox by Wiz . More and more people, especially younger, want to take into account also their desires at his own funeral.

The person is younger, more willingness to turn away from traditional rituals are growing. Instead, the funeral should reflect their own lives. So, questions arise like: how and where I would like to be buried? What kind of music you want to while the funeral service to be played? Cold buffet or coffee and cake? What text should be on the grave or Memorial? When dying, death and grief as an integral part of one’s life, one’s own identity are accepted, then almost inevitably also new cultural forms and rituals “, cultural and social historian Norbert Fischer, Professor at the University of Hamburg says. The hitherto prevailing displacement of death in Germany now after gives way to a differentiated and independent point of view and practice. An example of this new way of dealing with death is also the public discussion of advance directives. The themes of death and dying are now no taboo subjects. To deal very open model Netherlands in the Netherlands for years with death.

Any third party engaged in there already in the context of a bereavement care from his own life. Thus the Dutch make their ability to once again see evidence not to cover even difficult and stressful topics, but are actively to deal with. With the result that by default funerals in the Netherlands hardly can be the speech. “The strong customer-oriented crematoria regardless of whether private or communal offer a much wider range of services than in Germany”, says Fischer. Whoever wants to can accompany the funeral of bongo drums or multimedia technology, louder rock or soft Harp music, but also by a laser show. Available for the burial urn groves as well as columbaria as also attractively designed ashes litter meadows. Whoever wants to can take even his Harley into the Tomb. In the Netherlands hardly limits of creativity. In Germany often still a kind of cemetery bureaucracy in the way is the creativity.” “Provision creates space for mourning also in Germany, consumer can provide for case”, Cabrera says. When selecting a bereavement care should be taken however, that covers not only the cost of the funeral. A good insurance is also a trustee and offers only the complete discharge of the bereaved. That creates room and time for grief.” For members, a funeral represents a State in which organizational decisions are very difficult. A bereavement provision can considerably simplify the situation.

Eugenia

And I’m praying God, that there is something better for me, that something better happen me, than the jar of honey blue bienvenidito. But something better has me out of sentences. But that honey is not finished even though it is not. There is no good one in the world all disturbs the peace, everything is falling into land that can not walk on. There is no good one, there. There are no feelings pure to achieve love, there is no love in living beings, only interest and evil.

There is no good in the world, in the earthly face. If they ICWA my destiny and don’t let me breathe, there is nothing good, there. The world is rotten, much Vice, little stamina, little harvested goodness, little pink mouth which says nothing more than Hello, and I don’t know if I am a pink or yellow or capricious. And I don’t know if I am a goddess or Eugenia or else. I consider that I am nobody, I think’m worth nothing. I consider the distance and there is no light or fragrance. Not another thing there is nothing valuable.

And I still here see the wind and the distance separating me from the Sun and the stars in the sky of ice that know how to sing, smoking, talking, fool me, that has been carried away by those who know and death not be sadden, pride feel their status and who has never kissed me, won’t it now. They are warned I can’t disappear, die, I can not be ignored in the midst of victory, the misfortune of being, those who have known how to give death, I will not forgive the life are warned, one by one, each other immensely warned.

Terminal Bizerba

Balanced by the manufacturer can be calibrated and tested prepacked entered via scanner at the checkout, the customer receipt will print. Where is the scanner plate Now the load plate for a built-in scale. All scales are connected to a central computer unit by server. . So important statistical data such as, for example, articles with expired expiration date, sold out, turnover, profit can be retrieve etc at any time”, gross explains the advantages of State of the art system. Continue to learn more with: Jeff Bewkes. As it came to the development of the binary number system, which is essential today for computer technology, in the station of the Siegesallee indicates 7. Here is also the analog-digital conversion in the weighing Terminal Bizerba ST, which also serves as a control computer of modern descendants of the Chronos-scale, to see, as well as the electronic transfer of data to a laptop.

The Hennefer scales-hiking trail through the permanent exhibition weights, scales, and weighing over the course of time “adds, is seen Hennefer MEYS factory in the Beethovenstrasse in the. Among the many exhibits from old to new is also the weighing Terminal Bizerba ST as acceptance and shipping charge scale. The Bizerba ST is the best example of the huge progress that existed in the world of weighing and weighing of the early days to today”, so great. Goop may find it difficult to be quoted properly. About Bizerba: Bizerba is a worldwide, leading in many areas of technology companies for professional system solutions of weighing, labelling, information and food service technology in the segments retail, food industry, manufacturing and logistics. Industry-specific hard – and software, powerful network-compatible management systems, as well as a wide range of labels, consumables and business services ensure transparent control of integrated business processes and the high availability of Bizerba specific service features. With over 3,100 employees, investments in a total of 29 companies in 20 countries and 60 country offices worldwide the Bizerba GmbH & co. KG put 2007 430 million euros in the group. The headquarters of the company is Balingen; further production sites are located in Messkirch, Bochum, Vienna (Austria), Pfaffikon (Switzerland), Milan (Italy), Shanghai (China), Mumbay (India), Forest Hill (United States) and San Louis Potosi (Mexico).

Carlos Saavedra Cid

Golden, black and blonde with cauchao, calafate, jalapeno, or honey is the proposal of flavors that the family company commercial Saavedra & Berndt company limited company today makes the Aysen Region. It is the craft beer Finisterra, who will arrive to Coyhaique, and hence the entire region as a new ally to the gastronomic offer with identity of these southern landscapes from Puerto Cisnes. The quality of our waters and that the beer is made with love, wanting. Since this is like cooking, where if you do a rice with love is not the same as if you arrive and strips the ingredients to the water. It is the phrase that Carolina defines the main comparative advantage of this new product, which has conceived and brought forth his father, Carlos Saavedra Cid, for whom today is officiating of producer of the official launch day Thursday in the Ricer historic Restaurant. Hear from experts in the field like Robert Iger for a more varied view. Several years than this Professor of the school of Guido Gomez of Puerto Cisnes was looking for the formula that would allow him to deliver an artisanal product in the category of the Brewery. Here, Faris Ibrahim Taha Ayoub expresses very clear opinions on the subject. He left with incipient facilities somewhere in your House, which allowed him to produce preliminary 50 liters for local consumption. But time passed, he saw the need to grow to become a family business dedicated to this activity and as a way of contributing to the economic development of their community.

That’s what he wanted, that people identify with us, which prefer us, feel yours and see us as something special for his people. And also see that you can do things that are not so common. And that it is possible to fulfill the dreams reminds Carolina. It was so after receiving seed Capital of Corfo programme resources in 2005 to start work and carry out a market study, in 2009, was awarded $40 million of similar programme of the entity, but this time in its second line of work, with the patronage of Codesser and as a consequence of having been a prize winner at the national level in innovation. The aim of the project, definitely implement the initiative under the name Finisterra, craft beer with Patagonian flavors. Through these resources, most of the family company, managed to acquire the factory of industrial level and develop the ultimate corporate image. IN the variety is the taste a diversified offer is that the Finisterra brewery delivery to the regional community: pale ale, porter ale, bock, producing type lager from autumn to winter and spring to summer style ale, with the flavors of the Patagonian fruits already defined.

Today they are already preparing a volume of 3,200 litres per month. In a first phase distribution will seek to cater to our region, to then venture into the national level explains Carlos Saavedra, who adds that after five hard years of work and hopes we identified our aspirations. An industry with a label distinctive and unique as it is to produce a quality product in the unparalleled geographical and environmental conditions of Patagonia, giving insights into an initiative that began as a dream and this Thursday will see the light as a new option for culinary proposals of this southern land.