SOCIETY Magazine December 2019

MY TOP 3 PICKS

FROM THE EDITOR

Eating your way to happiness

S

ocial psychologists often seem like killjoys when it comes to studying how people eat.

A primary concern is overeating, so their main objective is frequently to try to identify the psychological levers that can be pulled to help people to eat less. Studies have produced a number of pieces of now-familiar advice: Don’t eat while watching television (you lose track of how much you’ve consumed); serve food on small plates with small utensils to create the illusion of plenty. These days, however, food is a fetish, and some social psychologists have joined the fun. Instead of concentrating solely on how to limit intake, they’ve come up with a range of strategies intended to help people get more enjoyment out of their food.

Apparently, when it comes to enjoying food more, there are two impulses we need to figure out. The first is “habituation,” which has to do with the way we get tired of even our favourite foods if we eat them too often, and the second is “satiation,” which leads us to enjoy a given food less and less over the course of a serving. So, here’s why you can — and should — eat for both nutrition and pleasure. 1. Recall all the different foods you’ve eaten in previous meals before you start a meal. If you’re having leftovers for dinner, you’ll enjoy them more if you reset your habituation by first thinking about all the foods you’ve eaten between the previous night’s dinner and the current one. 2. Eat multiple kinds of food in a single sitting. The small plates craze is not so crazy: There’s less overall pleasure in a single 1000-calorie burrito than there is in cycling between a number of different dishes.

Marrying pleasure and nutrition often takes some thought, both about what you would like to eat and where and how you are going to procure it. This is true whether you are cooking at home or looking at restaurant options. A good place to start is to experiment with some tasty new recipes at home. It’s the food issue and we have many interesting pieces in store. Read on and find out more.

How to maintain healthy hair There are many factors that can cause damage to our hair and require a little extra attention be paid.

P.48

Holiday mindset hack It is that mindset of scarcity that makes you feel like you need to eat those foods just because they’re there.

P.32

What’s the problem?

Engaging in complex problem-solving that requires critical thinking and creativity are a core part of STEAM curriculum

Happy reading!

Amjad Vanimal Editor amjad.m@gulf-times.com

P.36

Society • ISSUE 87 • December 2019

Advtg. & Mktg. Manager Hassan Ali Anwari Editor Amjad Vanimal Copy Editors Rajith R Shemna Bijith Steve Joseph Advertising Marketing Team

Design & Layout Majeed Nadapuram

Contributing Writers

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CONTENTS TRAVEL

December 2019

INTERVIEW:

With combos like the Caribbean and Africa, or Australia and Asia, cruisers can sample wonderfully diverse cultures and experiences in one easy trip.

34

56

Qatar-based entrepreneur Selvin Vincent Pillai talks about quitting his well-settled job in order to nurture his dream.

48

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EDUCATION: Engaging in complex problem-solving that requires critical thinking and creativity are a core part of STEAM curriculum

FREQUENT Photo of the issue

BEAUTY

There are many factors that can cause damage to our hair and require a little extra attention be paid.

FLAIR

FOCUS

Interview

Qatar-based entrepreneur Selvin Vincent Pillai talks about quitting his well-settled job in order to nurture his dream. P.34

Education

Engaging in complex problem-solving that requires critical thinking and creativity are a core part of STEAM curriculum P.36

Healthcare

7 Strategies to fight winter breathing problems P.38

Captured by Abdul Saleem P.10

Style P.42 Beauty

There are many factors that can cause damage to our hair and require a little extra attention be paid. P.48

Top Gear

The All New Mazda3 marking the beginning of a new era in the history of the brand as well as the iconic Mazda3 sedan. P.52

Travel

With combos like the Caribbean and Africa, or Australia and Asia, cruisers can sample wonderfully diverse cultures and experiences in one easy trip. P.56

Next >>

CONTENTS

COVER STORY

Spotlight The scent of a mission: Anju Philip, founder of Love Lavishly handmade soaps, entered a niche but growing home-made business with a plan to give people products that work without harsh chemicals.

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POPULAR INDIAN STREET FOOD: Indian mouthwatering cuisines are heavily influenced by cultural choices and wide variety of regional and traditional diversity. Let us take a delight ride through the most popular street foods of India that will get you drooling.

THIS BUS EMERGES A SCHOOL FOR ASYLUM-SEEKERS: The school began operating at full capacity in July and each day serves about 45 children ranging from 5 to 15 years old

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Scope

Spotlight

FOCUS

December 2019

HOLIDAY MINDSET HACK: It is that mindset of scarcity that makes you feel like you need to eat those foods just because they’re there.

20

Spotlight THE SCENT OF A MISSION: Anju Philip, founder of Love Lavishly handmade soaps, entered a niche but growing home-made business with a plan to give people products that work without harsh chemicals. P.12 HOW MINNESOTA-BASED IYER BROUGHT INDIAN FOOD TO THE MASSES: Iyer’s reputation is global. He’s been recognized by the James Beard Foundation and the International Association of Culinary Professionals. P.16 THIS BUS EMERGES A SCHOOL FOR ASYLUM-SEEKERS: The school began operating at full capacity in July and each day serves about 45 children ranging from 5 to 15 years old P.20

Cover story:

POPULAR INDIAN STREET FOOD: Indian mouthwatering cuisines are heavily influenced by cultural choices and wide variety of regional and traditional diversity. Let us take a delight ride through the most popular street foods of India that will get you drooling. P.24

Scan the QR Code with your smartphone or log on to www.society.qa

5 EASY STEPS TO BIZARRE BURGER BLISS: Here’s what you’ve got to do to make the best plant-based burger P.28

Scope

HOLIDAY MINDSET HACK: It is that mindset of scarcity that makes you feel like you need to eat those foods just because they’re there. P.32

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MESAIEED HUNTING FESTIVAL

Captured by Abdul Saleem

FOCUS

spotlight

THE SCENT OF A MISSION Anju Philip, founder of Love Lavishly handmade soaps, entered a niche but growing home-made business with a plan to give people products that work without harsh chemicals

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oaps are a big part of our lives and this is all the more reason why one should delve into the bottom of it or, grasp a little more on what goes into it.

And acquainting oneself with the difference between commercial soaps and natural hand-made ones, will help in more ways than one.

Love Lavishly handmade soaps employ natural and skin-loving ingredients to put in their bars, and it shows in the craftsmanship when you purchase one. These natural handmade soaps contain organic oils like olive oil, castor oil , coconut oil as well as exotic butters like

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Anju Philip

shea butter, cocoa butter, mango butter, kokum butter, lye, water, fragrance/essential oils and other organic ingredients like oats, milk, honey, spinach, rose powder, sandal wood powder, turmeric, coffee and sea salt for exfoliating properties. All the colorants used are eco-friendly and absolutely safe for the skin. All ingredients are perfectly balanced to make the soap simply the finest in the market. “Our soaps are suitable for dry, patchy, sensitive, oily and acne prone skin types. The soaps are hand-made with utmost care keeping in mind the wellbeing of our customers,� says Anju Philip, founder of Love Lavishly hand-made soaps.

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Commercial bar soaps and bath liquid soaps are produced on a large scale with harsh chemicals, synthetic ingredients, and perfumes and fragrances which can cause irritation to your skin. They use synthetic hardeners and artificial foaming agents which are not just harmful for the skin but is also the reason for eczema which is on the rise lately. Furthermore, commercially available soaps in most cases aren’t really soap, rather it’s more of a detergent. Detergents strip your skin of their natural oils which can leave your skin feeling dry and tight after a shower or a bath.

On the other hand, hand-made soaps are made from a chemical reaction between water, lye (also known as sodium hydroxide), fats and oils. These fats and oil are turned into soap and glycerin by a chemical process called ‘Saponification’. This process, on completion, leaves you with a pure soap, glycerin, and some residue from the organic ingredients in each individual recipe.

Mass produced soaps surely smell good, but hand-crafted natural soaps provide an incredible warm, rich, deep and mysterious olfactory experience. Handmade soap is almost always made in small batches. So each bar of soap is uncommon and exclusive. The designs represent the most popular trends in soap-making and unite both exotic and tropical flavours and aromas. These intricate designs with swirling patterns and pleasing visuals are crafted with a theme and a purpose in mind.

“When you hold a ‘Love Lavishly hand-made soap’, you can be assured that you are holding a one of a kind soap. Each soap is unique in its design,” says Anju.

Anju, who is the founder of Love Lavishly and the artisan behind these hand crafted soaps, believes that purpose can emerge from the ashes of pain. Prior to her venture with Love Lavishly she was comfortably employed in the private sector. She was suddenly forced to make a decision to end her corporate career

and embrace the life of a homemaker. Telling herself that “everything was going to be alright” as she ventured to begin a new phase in her life. It took her a few months to get a grip on the situation and eventually realized that more women had walked this road of “failure”. She discovered that many such stories stayed deeply embedded behind a well-rehearsed smile and a convincing guise. She had struggled with a skin condition for many years from the use of dishwashing liquids which left her hands looking haggard and inflamed.

After trying countless alternatives month after month, she began to realize that the soap she was looking for may not be out there.

So she turned to research and found a recipe to make liquid soap. And as good fortune would have it, it cleaned utensils and preserved her skin as well. With excitement she was now ready to close this chapter but soon began to see the need in places she had never thought of. Having seen and heard of many more cases of eczema and other skin conditions, names of which she had never heard before, she soon realized that she may have stumbled upon an answer to people’s skin problems. That’s when she realized this soap was not just for her, but had a bigger purpose. Hence, she began working on her recipe backwards to formulate a soap. A few months passed by, and she wondered what would happen if she took this hope to women, who struggled through their dark seasons of life.

“I believe everyday people can be heroes. Starting ‘Love Lavishly hand-made soaps’ wasn’t easy. As I launched out, I never imagined, it was possible to run my own business. I took a leap of faith and began a journey. No matter how tough the situation became, one thought kept me going- “Every woman in life’s dark corner needs to know there is life after a failure. She needs to

know that her life is valuable, beautiful and she is loved. She also must be conscious of the fact that someone cares about her.”

“I do not believe that failure is the end of the road rather a beginning of a new one. My journey has just begun and I intend to branch out into other things, making opportunities for other women going through hard times to come and learn a skill and find confidence in themselves. When you buy our products you just don’t become our customer, but you become a part of our vision to help others and play a major role in building the society.

Strong women aren’t simply born, they are shaped through the fiery trials of life,” Anju concluded.

Love Lavishly handmade soaps, do more than just clean skin.

They speak of life, hope and courage for women in crisis. As a customer it makes you a hero to someone in need. Anju is not the only person behind the scene at Love Lavishly hand-made

soaps. Her friend Stella who trusted and followed her without many questions has been by her side since its inception. The two of them with their incredible army of supporters including her husband Philip being her greatest enabler, believes and supports her even in the most trying times. Her family is complete with three beautiful daughters that love and believe in everything she does, and supports her passion which is a motivating factor.

Winter collection Love Lavishly has launched their new winter collection of soaps for the season. The new assortment has a unique combination of colours and fragrances that have been thoroughly designed in the best traditions of artisan’s soaps that can satisfy any taste and caters to specific needs.

The new collection is available in over 12 variants that include the traditional Lavender and Lemongrass as well as the more contemporary one’s like oats milk and honey, botanical, watermelon, cosmic, turquoise roses, castile, de-vine, boss, acne facial bar and many more. All their products are handmade in Qatar.

Anju is a part of a small community of handcrafters and small local businesses known as QatART community which is a growing family of creative people, working to provide the best hand-made and unique collectibles Qatar can find. She also works with the farmers market at Torba which is another best avenue for farm fresh and handmade products. Having her own business now gives her more time to pursue one of her passions, which are, plants. She also loves Do-It-Yourself projects that create opportunities.

Love Lavishly Handmade Soaps can be reached on Facebook & Instagram at: LoveLavishly

FOCUS

spotlight

How Minnesota-based Iyer brought Indian food to the masses Iyer’s reputation is global. He’s been recognized by the James Beard Foundation and the International Association of Culinary Professionals Rachel Hutton By

.Raghavan Iyer at Pizza Karma in Eden Prairie 16 Society

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n 1982, 21-year-old Raghavan Iyer took his very first airplane ride, from Bombay to Marshall, Minn., to attend what was then Southwest State University. As one of the few vegetarians in a community where meat dominated the plate, Iyer had little choice but to cook for himself.

Unfortunately, since his mother, sisters and grandmother had taken the lead in the kitchen when he was growing up, he had no idea how.

After an ill-fated potato curry, Iyer wrote his family to ask for advice, and slowly taught himself the cuisine of his homeland. In 2001, Iyer brought what he’d learned to the American masses via his bestselling “Betty Crocker’s Indian Home Cooking,” which remains in print today.

Iyer, 58, has since written five more cookbooks, taught both amateur and professional chefs and created culinary concepts for corporate and college campuses, including Google and MIT. He’s also consulted on several local restaurants, most recently creating the menu for Eden Prairie’s Pizza Karma,

which tops naan crusts with everything from chicken kebabs to paneer.

Though Iyer and his longtime partner, Terry Erickson, live in Minneapolis, with their adult son just a few miles away, Iyer’s reputation is global. He’s been recognized by the James Beard Foundation and the International Association of Culinary Professionals. The foodie website Epicurious named Iyer among the top 100 influencers for home cooks.

Through all of Iyer’s ups (getting his book deals, adopting a child) and downs (an immigration struggle, a cancer diagnosis), he’s looked back fondly on his introduction to America, out there on the Minnesota prairie — one of the last places you’d expect to have forged one of the top names in Indian cuisine.

Excerpts:

Q What was your life like before you came to Minnesota?

A I was born and raised in Mumbai and

I always wanted to be a doctor. My biggest influence in my life was my sister, who’s a physician. She’s the oldest in the family and I’m the youngest. Funny story: She’s about 22 years older than I am and she was doing her residency in OB-GYN and she delivered me when I was born.

Q Wait: So how did you go from medicine to food?

A I didn’t get into medical school, so I thought, “Man, what am I going to do?” In addition to some of the Indian languages, I also studied French for 10 years. I used to teach French and was very fluent in it so I thought, “Gee, it would be interesting to use my French language in the hospitality field.” So I applied to a lot of hospitality programs in the U.S. and I chose Southwest State because it was the cheapest. I didn’t know where the hell Marshall was. I didn’t know a soul in the U.S. That first day was the day I met my partner, Terry [Erickson]. We were in the same dorm and in the same program.

We’ve been together 36 years.

(From left) Raghavan Iyer and Atul Kapoor in June 1991, then owners of the Cafe Moca.

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Chef Raghavan Iyer shows students at the Byerly’s School of Culinary Arts how to prepare ingredients during a 1998 class on appetizers of India.

Q Did you experience culture shock?

A The hardest things were everything from food to adapting to the cold to the whole sense of being alone. If you wanted to call home, you’re talking mega loads of money. I would write letters and then, weeks later, I would get a response. And I would ask, “How do you cook these things?” And I would get these, they weren’t like recipes, but they would say, “These are the ingredients … ” Q So you weren’t the typical college student living on microwaveable meals and cafeteria chow?

A I was in the dorms and it was a roomonly contract. I had to fend for myself for 18 Society

because I knew I couldn’t eat the food because I was a vegetarian. So that was my introduction to cooking.

Q Indian cooking, right?

A The grocery store in town was the Red Owl. It’s not like they had anything to do with any kind of Indian food. I remember walking down the spice aisle and I saw this little can of spice blend, it was Durkee brand, and it was called curry powder. And I thought, “What the hell is this?” Because we never grew up with that. It said, “Sprinkle this and you’ll be transported to India,” and I thought, “Gee, this is my ticket.” So the first meal I ever made was a potato curry using Durkee’s curry powder and it was awful.

Q How did it go joining Terry’s parents at holiday meals?

A Initially his mom was like, “What do I feed you?” But years ago, she had found this recipe in the Star Tribune about making a vegetarian chili and she did a great job with it. So very often she would make vegetarian chili because I loved the flavors.

Q Do you have any Scando-Midwestern mom specialties?

A Terry’s mom loved my rendition of double-stuffed potatoes. I would scoop the inside and I would add cream, garlic, peppers and lots of cheese. It became a tradition where for every holiday I would bring twice-baked potatoes. And she

A Yeah, no. [Laughs.] When Robert recently moved out, we tried all these meal services, but Robert hated every single one of them. So now that Terry retired and has the time, he will go to the grocery store or I’ll go to the grocery store and get the ingredients and Terry will put together meals for the week for Robert — simple stuff, nothing elaborate.

Q And does he benefit from your recipe testing?

A The other day, I was testing butter chicken and I made a large batch of it so Robert got five or six meals from that.

Q You recently decided to share your experience being a survivor of colorectal cancer so that others are encouraged to get screened.

A I’ve eaten a plant-based diet all my life. I exercise, I did yoga, I did swimming, walking, I mean, I did everything right.

There’s no history of this cancer in my family.

Q When you were undergoing treatment, what advice did your medical team give you about food?

Raghavan Iyer, the author of “660 Curries,” in his home in April 2008.

would always say, “Make extra so we’ll have some when you leave!”

Q At what point did you know you wanted to stay in Minnesota?

A I started working and at some point, I realized I couldn’t imagine going back to India. I learned to live my life as an adult in the U.S. so I cannot turn my clock back and go back. But I go to India every year and do some food and cultural tours. But I can’t imagine now saying, “Geez, Terry, it was nice knowing you for 30-some years, I’m just going to go back.”

Q But back then, because same-sex marriage wasn’t yet legal, you couldn’t pursue naturalization as the spouse of a citizen.

A I actually went through an 18-year immigration struggle to get my residency.

Eventually, I got my citizenship. I got my residency based on a National Interest Waiver, so I had to prove that in my category I was better than the best. It’s almost like they have to deem you a national treasure — it was reserved for Nobel laureates and things of that nature.

I went through the application process and two times they said, “No, we don’t have enough proof.” So eventually, when I got my contract with General Mills, my lawyer said, “How much more national can you get than Betty Crocker?” So the book was very meaningful to me in many ways.

A I was talking to my dietitian, who was affiliated with the oncology department, and I said, “I’m realizing that the information you’ve given me is primarily based on Eurocentric food, and on the Mediterranean diet. Do you have the ability to address the multicultural nutritional needs of people going through this whose roots are from different countries?” And she said, “Unfortunately, not.”

Q And this concern about culturally sensitive recovery foods became the core of your recent proposal for a Bush Fellowship grant?

A To put it in the simplest terms, it’s looking at comfort foods, because that’s what people always rely on when they’re not feeling well. But it’s about how you take those comfort foods and adapt them so that they become nutritionally solid to give you the biggest bang for your buck .

Q Does your son share your passion for cooking? www.society.qa 19

FOCUS

spotlight

Estefania Rebellรณn greets the students in the preschool and elementary classroom that is also a bus run by Yes We Can Mobile Schools.

THIS BUS EMERGES A SCHOOL FOR ASYLUM-SEEKERS 20 Society

The school began operating at full capacity in July and each day serves about 45 children ranging from 5 to 15 years old Image captions “One day, my parents were waiting for me outside of school and took me home. On the way, they told me we had to leave,” she recalled.

The family abandoned their house in a prosperous neighborhood in the city of Cali, and her parents gave up their work as well-known lawyers. “Without understanding what was going on, I put some clothes in a suitcase, a doll, and nothing else. My life and my memories stayed there,” Rebellón said.

Exiled overnight, within a matter of days her family was in Miami and soon sought asylum with U.S. authorities.

Memories of that uneasy time came back last December when Rebellón first visited El Barretal, a shelter set up

by Mexican authorities in Tijuana to receive caravans of migrants from Central America. Seeing the children, uncertain and anxious, she felt her heart shrink and resolved to do something — in the same way that a relative offered her home as shelter for Rebellón, her siblings and parents when they sought asylum.

“From that time, I remember the feeling of security that came from knowing that someone was holding our hand,” she said. Now it was her turn to lend that helping hand. In less than a month after returning to Los Angeles, she had formed Yes We Can World Foundation.

Before her visit to Tijuana, Rebellón had participated as an activist in some political movements, primarily against President Donald Trump’s immigration and border policies, and on behalf of women’s rights. But this cause was different, more personal. The children at El Barretal had emigrated from Honduras, El Salvador, Guatemala, and from the Mexican states of Guerrero, Guanajuato and Michoacán, where violence has forced thousands to seek safe harbor in the United States.

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t’s a Friday morning and, as at any other school, children are cutting paper, drawing, reading aloud and playing with friends. There’s some shouting and pushing too, and their teacher patiently arranges the desks and gives instructions.

What’s unusual is the setting: the inside of a passenger bus that has been converted into a classroom. The school is part of the Yes We Can Mobile Schools project of the Yes We Can World Foundation, a non-profit formed to support migrant children trapped on Mexico’s northern border while they wait for U.S. authorities to accept or deny their asylum applications.

The effort was brought to life by Estefania Rebellón, a Los Angeles actor who knows the pain and uncertainty of being an asylum-seeker.

Eighteen years ago, at age 10, she fled her native Colombia after the Revolutionary Armed Forces of Colombia, better known as FARC, threatened to kill her family.

Some children walked for months to get to Tijuana. Some have lost relatives to gangs and organized crime. “They come depressed, with the anguish of not knowing what’s going to happen, with the uncertainty of knowing if they’re going to be able to cross into the United States or will have to return to their places of origin,” said Sandra Rodríguez, a teacher.

Another teacher, Clarisa Carrasco, plays soft, meditative music to help the students decompress. This morning she placed herself at the back of the classroom and asked the children to breathe. “Inhale. Exhale,” she said, slowly raising and lowering her arms. “Inhale. Exhale.”

The effect was immediate. Classroom noise yielded to silence, broken only by the delicate music.

Carrasco said that the children “play, study, talk with their

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Teacher Clarissa Ortega leads a class of preschool and elementary aged students.

new friends, and have fun discovering the similarities and differences between one country and another.” “But only they know what they have lived and what they have suffered,” she added.

The mobile classroom contains many stories. One belongs to Isabel, a 5-yearold from Guatemala, who hugged a teddy bear and chattered away about her experiences in a San Diego migrant detention center. Migrants call them hieleras — iceboxes — because they’re often cold. “They took us to the icebox,” Isabel said. “It’s freezing, and all they give you is an aluminum blanket.”

Isabel’s mother, who said she had fled her homeland to escape an abusive husband, had pleaded for asylum. U.S. immigration officials were unconvinced. They denied her application. “We’re going back to Guatemala now,” Isabel said. “I’m going to miss my school, my teachers and my friends.”

The school began operating at full capacity in July and each day serves about 45 children ranging from 5 to 15 years old. But the need is so great that Rebellón and her colleagues immediately set up tents in an adjacent playground to provide additional classroom space for teenagers up to 18.

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The bus is parked on the grounds of the Pro Amore Dei (For the Love of God) shelter in Tijuana, where dozens of immigrant families receive help. Starting in December, thanks to Badrap, a Bay Area organization, that donated a shuttle bus, they will start picking up children from different shelters and bring them to school.

The mobile school is a palliative for a crisis that worsens by the day. Trump’s critics say that is due, in part, to his immigration policies, particularly the separation of families under the “Remain in Mexico” program.

whatever it takes,” said Carlos Rebellón, 64.

As for Estefanía, she grew up, learned a new language and customs, and dreamed of becoming an actress, traveling to Hollywood and being famous. Rebellón has had roles in series such as “Jane the Virgin,” and in films including the short “On the Other Side.”

“There was nothing that she could not do,” said her mother, Sara Manzano.

Since its implementation in January, with the cooperation of the Mexican government, more than 30,000 asylumseekers have been sent back to the border cities of Tijuana, Mexicali, and Ciudad Juárez to await immigration court hearings.

She brought that resolve to creating her school. With the support of her boyfriend, Kyle Schmidt, she created Yes We Can World Foundation and set about acquiring a bus and transforming it into a mobile classroom. With a lot of work, they tore out the seats, lined the interior with wood and set up desks. Using social media, Rebellón and Schmidt began asking for public support.

For Rebellón, the challenges facing the immigrants echoed her own family’s struggles, even after they won asylum. Her father, Carlos Rebellón, gave up his law briefs to work in a Wal-Mart.

“People responded with incredible speed,” Rebellón said. “I stood in a Home Depot and wrote on the social media that I needed plywood, and in a few hours, I got all that I needed.”

“Yes, we had to start over and made a big sacrifice, but for the family, you do

“The key,” said Schmidt, “is that everything is transparent.”

Estefania Rebellón fits new students Fernando and Adriana (left and right) for a uniform.

The hardest part was finding a place to park the bus. “We went through all the immigrant shelters in Tijuana,” said Mario Medina, an official who ran El Barretal before the Mexican government shut it down in January. He and the foundation eventually chose Pro Amore Dei, which houses about 120 families and “has a great tradition of helping,” Medina said.

Once the site for the bus was selected, a series of problems had to be solved, such as improving conditions in the surrounding area, which had to serve as a playground.

“We convened a team of volunteers, and in less than a day, we cleaned and prepared the land next to the shelter,” Medina said.

Vince Young of the L.A.-area pest control company Warrior Termite donated the resources to build a fence around the school’s perimeter. Gero Sosa, owner of a Tijuana electrical maintenance business called PYME, gave a lighting system to improve security, and the group This Is About Humanity donated playground equipment.

Thanks to such donations, each student receives a new backpack with pencils,

pens and notebooks. They also receive uniforms and shoes. World Central Kitchen provides school lunches through an agreement with Yes We Can World Foundation. The effort relies on volunteers and four paid staffers — three teachers and a coordinator.

Students, on average, stay at the school 45 days. The school mainly serves as a transition to other schools, and teachers try not to waste the limited time they have with their students. With the help of the volunteers, they distribute books in English and Spanish.

“I already know English,” one boy, Marcos, told a companion. His family hopes to travel to Minnesota and he was already practicing his vocabulary: “Pollito … chicken. Gallina … hen. Lápiz … pencil.

Amarillo … yellow.”

Marcos is 7 and dreams of a new life in the United States, where all would be well.

“When you grow up, what do you want to be?” Carrasco asked.

Marcos didn’t miss a beat. “I want to be rich.” “No,” Carrasco said while giving him a hug. “I meant, what you would like to study?”

“Ah, I don’t know,” the boy said. Then with serious look on his face, he added, “But I want to study what will help me get money and beautiful house.”

The passenger bus that today has become a school required the work of dozens of people and contributions from more than 500 donors, most reached through social media networks.

“People support and trust us because we immediately show them the great impact we are making on the lives of these migrant children and because we show them exactly how the money that they donated is spent,” said Rebellón.

But, as the need is great, Yes We Can World Foundation already is working on expanding its project to Ciudad Juárez, next to the Texas border. “We’re ready to take the next step,” Rebellón said as she shepherded a group of volunteers from Los Angeles who had come to build the playground and construct the fence.

“All help is welcome,” she said while helping her volunteers set up a set of swings and slides. Nearby, groups of children were eagerly waiting to climb on .

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FOCUS

cover story

Popular Indian Street Food Indian mouthwatering cuisines are heavily influenced by cultural choices and wide variety of regional and traditional diversity. Let us take a delight ride through the most popular street foods of India that will get you drooling By

DR ARUNA DHADE

MBA, PhD (Banking and Finance) is an Associate Faculty, Freelance Writer, Poet, Watercolor Artist and a Traveler. She has been living in Qatar for the past Twelve years.

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Dr Aruna Dhade

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Chaat A trip to India is incomplete without tasting mouthwatering assortment of Chaats like aloo tiki, gol gappa, pani puri, bhel puri, papdi chat, raj kachori, dhahi bhallav etc. These tangy, sweet and spicy delights are found in roadside portable carts and food stalls installed in every nook and corner of India, winning the hearts of millions of food lovers. Known by different names in different parts of India, origin of Chaat is often debatable. Some say it comes from Gujarat, however, the more popular theory suggests that the birth of Chaat took place in Uttar Pradesh during the reign of Emperor Shah Jahan.

From the Mughal Emperor’s kitchen, the concept of Chaat then went on to find its place in the lanes of pan-India with different names, tastes, and flavors.

Choley Bhature is a dish originated initially from northern part of the Indian subcontinent now enjoying huge following not only every part of Indian food corner but also across the world.

Chole Bhature is a street eat staple in India, which takes the form of fluffy, soft deep-fried wheat-flour bread and spicy chickpeas, along with onions and a tangy pickle combining it with a cold lassi (buttermilk) to make an appetizing. This delicacy has a hold of sidelining any dish on a table.

The good thing about Chole-bhature is that you can have it anytime, anywhere.

Start your day with it, sneak a bit during lunch or enjoy it late at night. No matter what’s the time, it’s certainly one of the most palatable experiences.

Dal Baati Churma Rajasthani cuisine has always played a big role in attracting tourists to the vibrant desert state. Its every dish reflects the culture and heritage of Rajasthan. Dal Baati Churma is a classic signature dish of the northern Indian state of Rajasthan.

It’s said that during the time of battles, the Rajput leaders used to leave the chunked dough buried in the sand before leaving for the war. By the time they returned, the scorching heat of the sun used to turn them into baked chunks. Then they used to dig out those perfectly baked baatis, and use to consumed with ghee. The Dal and Churma were added later when the civilization set in. The three together – Dal Baati Churma – make a sumptuous meal.

This combination is loved and adored not only by the locals as well as the tourists.

Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujarat. It is the most popular snack and highest turnover food item in the state of Gujrat.

The earliest mentioned of the Dhokla one can find in a Jain text dated to 1066 CE. It is made with a fermented batter derived from rice and split chickpeas. There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas. Dhokla can be eaten as a breakfast, in the main course, as a side dish, or as a snack.

Hyderabadi Biryani An iconic dish, Basmati rice is cooked with saffron milk, onion, spices, a pinch of lemon and vegetables or meat marinated in yogurt, combining with hours of cooking in a dough-sealed earthen pot over charcoal fire. In the battlefield, armies, unable to cook 26 Society

elaborate meals, used to prepare a one-pot dish where they cooked rice with whichever meat was available.

Hyderabadi biryani believed; originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian.

In South India, rice is more widely used as a staple food, hence several distinct varieties of biryani emerged from Tamil Nadu, Kerala and Karnataka. This dish is especially popular throughout the Indian subcontinent because of its wholesome delicacies meal.

Idli is a type of savoury rice cake, popular as breakfast foods in southern India, originating from the Indian subcontinent.

The round shaped cakes are made by steaming a special batter consisting of fermented black lentils (de-husked) and rice. Idli has several variations, including rava idli, which is made from semolina. This popular South Indian breakfast dish is known for the countless health benefits. This light and soft rice cakes can be served with red, green or white colorful coconut chutney to simply satisfy your morning light appetite.

Makki ki Roti, Sarson ka Saag is a vegetarian delight especially perfect for winter. Nothing is more quintessentially Punjab than sarson ka saag and makkai ki roti. It’s an earthy hearty food abundant in flavour, nutrients and colour. The original rural recipe is slow-cooked to creamy delight predictably is an outcome of a deliciously rich and rustic delight. Makki ki roti is Indian flatbread prepared from corn flour, and sarson ka saag is a scrumptious vegetable curry made from the leaves of the mustard plant, encompassing mustard greens

and spices, and topped with butter and jaggery.

Masala Dosa is a perfect pick for a scrumptious breakfast. You’ll find spicy, sweet and sour flavours, all in one meal.

Though Dosas are indigenous to South India; their exact birthplace in that region is a matter of conjecture but the origin of Masala Dosa (as dosaka) can be found in Manasollasa, a 12th-century Sanskrit encyclopedia. Among the India’s most popular foods, this South Indian pancake is both vegan and unbeatably delicious.

It’s a fermented paper-thin rice and black lentils pancake with fillings of tangy spice-filled mashed potatoes, or simply plain. Served with hot lentil-based vegetable stew (sambhar), coconut chutney and piquant tomato chutney that gives it an acidic flavor. No wonder this thinner, crispier, and scrumptious Dosa has left its mark all over the world.

Pav Bhaji, a popular fast food originating in Maharashtra and has now become popular in most metropolitan areas in India. Pav Bhaji was discovered specifically in Mumbai and at Bombay Central in the mid-70s as a quick fix meal solution for Mumbai’s textile mill workers, but it’s now one of the most favorite fast foods offered at outlets from simple hand carts to formal five star restaurants in India and abroad. Bhaji in Marathi means vegetable dish. It has many variations in ingredients and garnishes, but is essentially a spiced mixture of mashed potatoes and vegetables in a thick gravy cooked on a flat griddle (tava) and served hot with a soft white bread roll. Without doubt, it is super high on deliciousness and indulgence.

Poha-Jalebi Isn’t a good idea to start a day with good breakfast. If you are in the lovely city of Indore your breakfast has to be Poha Jalebi! The savory and sweet combination of poha with jalebi is very special breakfast in central part of India.

Indori Poha resembles its name from the city of Indore being its place of origin. It is the staple breakfast. Indori Poha is mainly sold by vendors all around the city during morning time. Though Jalebi and poha

are famous throughout India, but the lip-smacking combination of these two tastes best on the streets of Indore

Misal Pav is a light snack that has all components for a bon appetite. It is a common snack in streets of Mumbai. Misal pav is a spicy flavourful curry, made with bean sprouts and spices. This street delicacy is topped with chivda, sev, chopped coriander, green chilli etc. This is not only yummy but also healthy recipe, because of healthy sprouted ingredients. The best part is it can be served as a breakfast, as a snack, or as a complete meal. One can easily bet that Misal Pav will surely leave you craving for more.

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FOCUS

cover story

28 Society

5 BLISS

EASY STEPS TO BIZARRE BURGER Here’s what you’ve got to do to make the best plant-based burger

By Genevieve Ko

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I

mpossible Foods recently released its vegan burger “meat” in Southern California supermarkets as the start of a national retail rollout. It’s the meatiest of the meatless meats on the market (though Beyond Meat’s product isn’t far off and may be arguably healthier), a reasonable choice to bring home if you’re looking to eat less meat or if, like me and my kids, the threat of an impending climate emergency makes you want to think more about your eating choices.

too thick: the non-beef texture doesn’t feel quite right. Instead, pat a 3-ounce ball into a patty the same diameter as your bun.

It’ll end up one-quarter- to one-third-inch thick.

After a few rounds of trial and error, I’ve nailed the formula for the most delicious homemade Impossible burger (and it’ll work with the other meatless stuff in the market too). The key is to minimize its texture and maximize its flavor. Here’s what you’ve got to do to make the best plant-based burger.

Season after cooking This was the biggest revelation: salt releases the faux blood on raw Impossible “meat,” causing it to steam in the pan and prevent a crust from forming. After you flip the patty, give the browned side a generous rain of salt and pepper while the other side cooks and the patty’s still hot in the pan. You don’t need to season the other side.

Use a skillet, not a grill You want to deeply brown the patties, so you need the whole patty to hit a hot surface. A grill’s grates leave gaps on the patty, plus the “meat” is sticky and may fall apart when flipped.

Form thin patties Most restaurants serving Impossible burgers make the patties

Sear them in oil Some package directions will tell you not to, but you want a deeply browned burger, and scorching-hot oil is the ticket to getting it.

Lean into the condiments Special sauce, lettuce, tomato, pickle, the whole shebang: The more texture and flavor you layer into that burger, the easier it is for the “meat” to recede into the pleasure of layers of textures and

PLANT-BASED BURGER WITH SPICY SPECIAL SAUCE 20 minutes. Serves 4.

Method:

The toppings and condiments I call for here are for a classic burger with a spicy kick. You can put whatever you want on these burgers as long as you’re adding loads of flavor. You can follow the recipe below using Beyond Meat as well. Buy their pre-formed patties, then slice them each in half through their equators so you end up with two thin patties.

1.

Ingredients: 3 tablespoons mayonnaise, vegan if you’d like 2 tablespoons sweet relish 2 tablespoons ketchup 1/2 teaspoon cayenne pepper 12 ounces burger “meat” Vegetable oil, for frying 4 burger buns Kosher salt and black pepper Mustard, dill pickle slices, sliced red onion and tomato and iceberg lettuce leaves, for serving

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Make the spicy special sauce: Stir together the mayonnaise, relish, ketchup and cayenne in a small bowl.

2.

Divide the burger “meat” into four even pieces (3 ounces each) and shape into thin patties the same diameter as your buns. Press firmly so that the patties won’t fall apart.

3.

Heat a large, well-seasoned cast-iron skillet, griddle or nonstick pan over medium-high heat. Coat lightly with a thin sheen of oil and put the burger buns, cut sides down, on the hot surface. Cook until dark golden brown, one to two minutes. Transfer to plates, cut sides up.

4.

Add more oil to the hot skillet so that the bottom is completely coated with oneeighth of an inch or more and heat until

it looks wavy. Carefully slide the patties

pepper. Fry until the other sides are

top with the onion, tomato, lettuce and

into the shimmering oil and cook until

deeply browned, two to four minutes.

bun tops. Serve immediately.

the bottoms are evenly dark brown, two to four minutes. Slide a thin spatula under a patty, wiggling if needed to help release it from the pan, and carefully flip. Repeat with the remaining patties. Sprinkle the browned tops generously with salt and

5.

Meanwhile, divide the special sauce among the bun bottoms. You should have a thick coating. Spread mustard

6.

Make Ahead: The special sauce can be refrigerated in an airtight container for up to one week.

all over the bun tops. Place the hot patties onto the bun bottoms. Shingle a layer of pickles over each patty, then

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FOCUS

scope

HOLIDAY

MINDSET HACK It is that mindset of scarcity that makes you feel like you need to eat those foods just because they’re there, Sondra Hope writes

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may be less selective and overeat.

Eat the foods you love: Give yourself permission to eat the foods you love. If you’re at a party or a dinner with a lot of choices, scope out the offerings. Then tune into your body. What does it want? Not your eyes, your body!

Maybe your body doesn’t really want those rum balls you thought you liked, and would rather have the Greek Shrimp with some of that beautiful salad topped with pomegranate seeds and toasted pecans.

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hen you think of the holidays, is food one of the first things that comes to mind? Some of us can’t wait to cook, bake and eat all of those things we don’t make the rest of the year.

For others, it strikes fear of overindulging and gaining weight. Do you think, “how am I going to control myself around all those tempting foods?” If so, therein lies the problem. If you think that way, you are approaching the holidays – and eating in general – from a mindset of scarcity.

of delicious food very easily and most – if not all – of the time. You probably don’t have to go very far to find a good restaurant, bakery or gourmet shop.

Even your local supermarket may have all kinds of scrumptious things to eat. In other words, you live in a world with an incredible abundance of good food! So why view the holidays like this is your last meal? It is that mindset of scarcity that makes you feel like you need to eat these foods just because they’re there.

It’s not your fault In our diet-obsessed world, this is how we are taught to approach eating: you are going to be faced with an array of tempting foods, you have no control, but you have to resist eating them. How depressing!

From a different perspective What if you adopted an abundance mindset? Instead of thinking, “This may be the last time I get to eat this,” think, “There’s so much great food to choose from! And I’m only going to eat the best things that I love the most. I deserve the best!”

You may also be thinking: “I only have eggnog once a year, so how can I not have some?” or “We never eat latkes except at Hanukkah!” And this mentality makes you think that there is a scarcity of delicious food in your life, and therefore you must eat these goodies while you can!

But is that really true?

Is there really a lack of yummy food in your life on a regular basis? I’m not talking about what is in your refrigerator right now or the rules you may have imposed on what you can and can’t eat.

I’m talking about what food choices you have available if you want them. My guess is that most people who are reading this have got tons of options. You can buy or prepare a dizzying assortment

This one change in your thinking can make the difference between really enjoying your food without letting it control you and overindulging, and going overboard. I have seen this approach make a world of difference with my weight loss clients and their ability to not overeat.

From a mindset of abundance Here are some guidelines for approaching holiday eating, and eating any other time for that matter, from an abundance mindset: Hungry, but not starving: Eat only when you’re hungry, but don’t wait until you’re ravenous. When you allow yourself to become too hungry, you

Savour every one of those bites: If you are distracted by conversation, savouring your bites might get tricky. But you can alternate between eating and talking. Remember, you’re eating these scrumptious holiday foods because they taste great, so be sure to enjoy the flavor.

Know when to stop: Stop eating when you’re lightly full. Know that if you are not going to overeat, you may be able to have only a few bites of each choice. Your experience will be much more enjoyable without a bout of indigestion later. And if you don’t overeat, you won’t gain weight.

Eat only for your own pleasure: Don’t eat anything to please someone else. Just because Aunt Edna made her special pudding that you’re not particularly fond of doesn’t mean you have to eat it. She’ll love you anyway.

Plan ahead: If you know there’s chocolate mousse cake for dessert – and you want some! – eat lighter during the meal so you aren’t full when the cake is served.

Stuffed already?: If you overeat, don’t use it as an excuse to overeat even more. Know that there will be many more opportunities in your life to eat delicious food. Maybe you can even save some for later.

Once you start adopting the abundance mindset, you won’t feel the need to overeat just because “it’s there.” You’ll know that you can always enjoy the foods you love, and that there will be more deliciousness the next time you’re hungry.

So enjoy the holidays!

Sondra Hope is the founder of Yala Healthy, and focuses on customised nutrition and fitness coaching as well as a variety of health products. She is also a motivational speaker and does various workshops on cancer awareness.

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FLAIR

interview

‘BUILDING A BRAND DOESN’T HAPPEN OVERNIGHT’ Qatar-based entrepreneur Selvin Vincent Pillai talks about quitting his well-settled job in order to nurture his dream start-up By

Ria Maria Jose

I

nnovation, creativity and hard work goes a long way in business, and that is what has brought Selvin Vincent Pillai such a long way with his bags at GO GLOBAL. He started this venture in 2017 with a mission to provide higher quality of products to people. Now, completing two years, the Qatar-based company has achieved milestones like never before and it continues.

Selvin sits down with Society to talk about his company and how he grew it into a business for the people starting with a small idea at a small job.

He landed in Qatar all the way back in 1997 and has been his home ever since. Back then, he was in sales and marketing, helping promote VIP Bags at Gulf Incon where he continued to watch and learn the ways of business for the next twenty one years. It was when he was looking for better opportunities that he found himself wanting to make something of the expertise that he had acquired over the years. But it was then that the gulf crisis started, putting a hold on all of his efforts.

“It was a big chaos in the market. I was even thinking of expanding the business beyond luggages but when the crisis happened, suddenly all overseas operations had stopped”, says Selvin. It was a time when most of the businesses were severely affected in its operations but like everything else in the region that found its grip and started back up again, he too found a silver lining.

After all, the luggage business was something that he had been working in for so many years. Selvin believes whatever he has achieved so far is because of the blessing of the Almighty and support of his wife and his business partner Prasad N. Gibson who encouraged him to push this project.

“My main intention in starting this luggage business in Qatar was to give back what I got.” His idea was to be able

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said to follow, Go Global soon found its bags being distributed widely across supermarkets and malls. Some of these markets are even introducing their bags and luggages department with Go Global bags. Their latest achievement is bagging a contract to supply Cabin Trolley Bags to Qatar Duty Free.

The idea for this business is not purely based on profits. Selvin understands his target market. For one, he realizes that many have been affected by the crisis as well as recession and are mindful of spending their money. Providing these good quality bags for low rates was thus his way of giving them a value for their money. Apart from business, he also believes in keeping up with the social welfare of the people. A part of their business profits are kept aside every month to be contributed to charitable organizations, labour camps and deportation centres. In this way, he hopes to give back to the country that has blessed him for so many years now. to create the best available products in the market to the people of Qatar and in turn also prove to the rest of the world that the country can produce the best products. And so he regards that his partners and sponsor have been blessing for understanding the growing potential in Qatar markets. They supported and encouraged him as he stepped into the field and that, he thinks, is crucial in the working of a business.

But what makes Go Global stand out from its competitors? In his vision for the company, affordability is a main feature.

This he made sure by being a customer himself. As a buyer, he knew exactly what specifics he would look for in the products. He combined this with his own expertise as he went to factories and took out samples for manufacture. He designed his products himself, from the wheels, to the handles and even the zips.

That is how he came up with the new

innovation , ABS Polycarbon material for manufacturing the new design of his luggages. As a result, he was able to come up with strong, light-weight luggages in stylish and new-age designs, comparable to the best of the brands in the market , thus giving it a look and durability. Selvin wanted to make products appealing to the masses. So says he, “I wanted to provide this product in a price that both a labourer and a businessman could buy.” In this way, Go Global provided products with a level of quality of its big competitors in markets while also selling it at affordable prices.

The Qatari market was by no means an easy target. Speaking about the market itself, he says, “When you look into the luggage department alone, almost 60 per cent of the brands are unbranded, because most of the customers are labourers or middle class people who want good products at low rates.” These unbranded bags may be good or bad and the trick is to find good ones. “Also what is happening in the markets now is that most stores and malls are introducing their own brand of products. So there is limited space for us to showcase ours.

This was one of our biggest challenges.”

As a result, finding an entry was hard, but he was ready to work with anyone in the market as long as they could put their products out there. So maybe it was this commitment to the products he manufactured that when his bags were presented to the Olympic Committee, they were the first to take the bags.

Beaming at the achievement, Sylvin feels this was an opportunity that he believes catapulted his company’s entry into the industry. And so like all good things are

“I want Go Global to be the No.1 brand in the country and I want to see everyone travelling with a Go Global bag!” says Selvin, talking about the future. Moreover, he plans to expand the territories of Go Global with luggage accessories and bringing in famous brands like Speedo and Travel Blue.

Thus far, he has learned much from business that he’d like to share with up and coming entrepreneurs. “Challenges will keep coming at you from all sides but never give up. Building a brand doesn’t happen overnight, it will take time. And once customers are satisfied with your product, it will automatically take off.

Vision and goal may be delayed, but keep pursuing and atlast your perseverance will bear fruits.” Taking customers’ feedback is also crucial in business since it must cater to their needs at all times. “I believe Qatar has great potential.

All of our greatest obstacles have also become our greatest strengths. It has also provided so many opportunities to new entrepreneurs now and I think that we have a very good market in Qatar. We can give the best to the country. Instead of depending on other countries, we can be self dependant.” Over the last two years, Go Global has come to achieve much.

There are even countries like Singapore, Malaysia and the United States that are looking to Go Global!

His message to the readers stays the same, “we need to support this great nation of Qatar. We have a lot of opportunities in the land for young entrepreneurs. Don’t give up on your vision.

Sky is the limit.”

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FLAIR

education

?

What’s the problem

Engaging in complex problem-solving that requires critical thinking and creativity are a core part of STEAM curriculum

By Compass International School Doha

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W

hen you change the way you look at things, the things you look at change.’ Simple advice from a Nobel prize-winning physicist, but the often-used quote by Max Planck may point to a wider debate on how we view and solve problems. These are soft skills that employers say are in high demand yet gravely lacking in graduates entering the workforce. Companies want K-12 schools to pick up the mantle and teach these skills to children from a young age.

According to an article published in Business.com, one of the biggest challenges organisations face over the next 10 years is a lack of people with critical thinking skills. This comes at a time when the US Department of Labor recently identified critical thinking as a “raw material” for vital workplace skills, including problem-solving and decisionmaking.

learn to take opposing points of view or think through issues that don’t have clear right or wrong,” she said.

curiosity of youth with the learning style of one of the world’s most influential universities.

However, the tide is turning. At Compass International School Doha, students learn across different subjects and are asked to consider a wide range of perspectives when asked to solve a problem.

One of the challenges last year was from the Super Natural challenge, where students explored how the animal kingdom can inspire and improve engineering solutions and create solutions to human problems. Students created superhero costumes, based on the superhero qualities of animals, to solve issues such as climate change, connecting STEAM learning to the work they do on the United Nation’s Sustainable Development Goals.

(SDGs).

A 2016 Future of Jobs report by the World Economic Forum (WEF) highlights that “innovation skills” must be developed to succeed at work in the future. Since 2015, the WEF has ranked complex problemsolving as the number one skill required followed by coordinating with others and people management. But by 2020 the ability to think critically and be creative will be of paramount importance.

The good news is that innovation skills can be learned and developed over time. Experts believe K-12 schools are the best place to begin to teach students the skills of richer reasoning and complex problem-solving.

Our in-school challenges encourage students to work together every term to find innovative and creative solutions to complex problems. For example, thousands of students at Nord Anglia schools from around the world blended ingenuity and imagination to construct a chain reaction machine. Amazing things happen when you blend the natural

Engaging in complex problem-solving that requires critical thinking and creativity are a core part of our school’s STEAM curriculum. Students leverage knowledge from several different subject areas and apply it to invent solutions to any given question or problem.

Our students also get to explore STEAM learning through a leading-edge, university-inspired model designed by the Massachusetts Institute of Technology (MIT).

To find out more about one of Qatar’s leading international schools or to apply, please visit www.cisdoha.com or contact Compass International School Doha’s Admissions Team at: admissions.cisd@nais.qa

As of now, only five per cent of K-12 schools in the U.S. teach critical thinking and complex problem-solving said Helen Lee Bouygues from the Reboot Foundation, an organisation aimed at promoting richer, more reflective forms of thought in schools, homes and businesses. In an opinion piece published on the Forbes website in November 2018, she said the main issue was that teachers struggle with how to teach these soft skills.

“Too many institutions don’t teach students how and when to use evidence.

Too many schools don’t help students

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FOCUS healthcare

strategies to fight winter

BREATHING PROBLEMS Simple steps can help you avoid complications that come from breathing cold, dry air

A

blast of cold air in the face as you step outside is a brisk reminder that the harshness of winter has arrived. And a deep breath of icy air can be risky for people with respiratory conditions such as asthma, bronchitis, or chronic obstructive pulmonary disease (COPD – which includes chronic bronchitis and emphysema). The cold temperatures can trigger symptoms such as wheezing, coughing, and shortness of breath.

Even in healthy people, cold, dry air can irritate the airways and lungs. It causes the upper airways to narrow, which makes it a little harder to breathe.

“Cold air can also disrupt the moisture layer that lines the lower airways in the lungs by causing it to evaporate faster than it can be replaced. This effect may be more exaggerated in people with respiratory problems,” says Dr. Craig Jones, an ear, nose, and throat specialist with Harvard-affiliated Massachusetts Eye and Ear.

When you breathe through your nose, cold air is warmed and moisturized as it passes through the nose, throat, and upper airway, so by the time it reaches the lower airway, it is usually warm enough not to disrupt the moisture layer there.

“If someone is breathing mainly through the mouth, however, the air is no longer warmed and humidified by the nose, so the drying effect on the lower airway may contribute to respiratory symptoms,” Dr. Jones explains.

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33.

Bundle up. Cover your nose and mouth with a scarf when you’re outside. “It reduces symptoms by warming the face, warming the air you breathe, and increasing the moisture in the air you breathe,” Dr. Jones says.

44.

Stay inside. “People with respiratory conditions should avoid spending time in the cold whenever possible, especially when exercising, as this will further increase the dryness of the airways and potentially increase

What can you do?

A number of strategies will help you combat cold air breathing problems this winter.

11.

Stay on top of medication regimens.

If you have a respiratory condition, work with your doctor in advance to optimize medications for the winter months. For example, Dr. Jones usually recommends that his patients with asthma who are sensitive to cold air use an inhaled short-acting bronchodilator, such as albuterol (Proventil, Ventolin, ProAir), before going outside. But the right approach depends on your particular needs.

22.

Moisturize. Dr. Jones recommends artificially moistening the nasal

Another potential cold air issue: “In people with inflammatory respiratory conditions like asthma and COPD, cold air can trigger more inflammatory cells to migrate to the airways, which also worsens symptoms,” Dr. Jones says.

Mouth-breathing challenges

cavities each day. “A dry nose generally feels like a congested nose, which results in mouth breathing,” he says. “Regular use of a nasal saline spray or nasal saline gel, available over the counter in drugstores, may help decrease the sense of nasal congestion, which will decrease mouth breathing.”

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symptoms or the risk of an asthma attack,” says Dr. Jones. The need to move your exercise routine indoors during the winter months is a good opportunity to take an exercise class at a gym, start a home workout program, or join a walking club at a local mall.

55.

Adjust the indoor air. Even when you’re inside, you can reduce your risk for cold air breathing problems by keeping the air warm and moist. Don’t let the indoor air temperature fall below 64 F. And use a humidifier to keep the air from becoming too dry.

66.

Avoid lung irritants. The smell of smoke from wood-burning fireplaces is common during the winter. But if you have respiratory problems, the smoke may irritate your lungs. Try to avoid it when you’re outside.

77.

Play it safe. If you feel that your respiratory symptoms are worsening, contact your physician. Together, you can come up with a plan to breathe easier this winter. MCT

Regular use of a nasal saline spray or nasal saline gel may help decrease the sense of nasal congestion, which will decrease mouth breathing.

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Are you an aspiring model?

If your answer is YES, this is an opportunity you don’t want to miss.

Society Magazine is always looking for fresh faces. If you think you have what it takes to be featured in the magazine, send us your sample photos for a chance to be considered.

Submit your short bio and sample photos to: society@gulf-times.com Have questions about the submission?

Give us a call: +974 444 66 413

FLAIR style

MODEL OF THE MONTH Sama Moradi

Photography: JAYAN ORMA Hair & Makeup Artist: LEA ABO Location: MUGLINA UNIT PARK

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Name: Sama Moradi Nationality: Iran Occupation: Model and influencer All time style icon: Megan Fox Favourite dress: Red silky dress Favourite cuisine: Sushi I like: Honesty and loyalty I dislike: Racist people Hobby: Painting, horse riding

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Country I’d like to visit: Actually my wish is to visit all the countries in the world, but first of all New York I want to change: People who don’t pay attention to the environment.

My biggest dream: My biggest dream is to have my own brand and be an entrepreneur.

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FLAIR beauty

How to maintain healthy hair There are many factors that can cause damage to our hair so it’s bound to get a little extra attention By

W

hen it comes to taking care of our hair, many of us just stick to the basics: a little shampoo and a little conditioner. But there are many factors that can cause damage to our hair and require a little extra attention be paid.

Jack Ray, stylist and co-owner of Samuel Cole Salon in Raleigh, N.C., says hair grows about a half inch a month, which means that the ends of your hair have been on your head for a couple of years. “They have been subjected to a lot of damage: heat styling, environmental damage and natural oxidation. Typically, it shows mostly on the ends and hair around your hairline because the hair there is more fragile.”

We talked to hair care professionals about what to keep in mind for maintaining good, healthy hair and asked for suggestions for the best haircare products.

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HAIRCUTS Hairstylists recommend frequent haircuts, but just how often?

According to Angela Barbour, assistant professor of cosmetology and esthetics at Wake Technical Community College, “It’s important to keep your hair trimmed every six to eight weeks to promote healthylooking hair and to keep split ends off.”

Ray recommends getting haircuts based on the length of your hair.

“For short hair and pixie cuts, you should get your hair cut every four weeks,” he says. “Five weeks for mid-length hair and bobs. Six weeks for long hair. If your hair is well below your shoulders, eight weeks.”

HAIRCARE PRODUCTS The products you use can dramatically change your hair’s health, and some can actually

Kimberly Arnold

do more harm than good. Most stylists recommend springing for professional quality products.

“Drugstore products are high in alkaline and contain perfumes, which dries out the scalp and hair,” Barbour says. “They usually contain waxes, which weighs hair down and can make hair appear dull-looking.”

Joel Warren, a colorist and the co-founder of Warren-Tricomi Salons in New York says “using professional quality haircare is imperative to your overall hair health. Today’s technology is so advanced that these professional quality options are really the smartest way to go. They’re formulated specifically for individual hair types and make a huge difference on hair.”

Barbour agrees. “Professional hair products are always better than over-the-counter products,” she says. “Professional products are pH-balanced and designed to be

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gentle and have a higher concentration of healthy ingredients.”

and Conditioner, $26 Sephora.com

Shampoo, $12-$22 Sephora.com OUAI Dry Shampoo, $24 Sephora.com

Men’s hair: Professional products can also extend the life of chemical services and treatments, such as coloring, highlighting and relaxing.

PROTECT FROM HEAT V76 by Vaughn Hydrating Shampoo and Conditioner, $19 each V76.com Jack Black Double Header Shampoo + Conditioner, $32 Sephora.com

“If a client is spending money on color, highlights, relaxers and permanent waves, they should be using professional products to care for their hair,” says Barbour.

HOW OFTEN TO WASH? How often you wash your hair depends on your hair type, needs and lifestyle.

Keep in mind that product needs may vary across the board for different hair types.

“If you have fine, limp hair and work out every day, you may need to shampoo and condition every day,” Ray says. “Someone with thick, coarse hair only needs to shampoo once or twice a week.”

African-American Hair: African-American hair craves intense hydration. “African-American hair types tend to dry out easily, especially after styling,” Warren says. “This hair type benefits most from leave-in conditioners and hair masks.” Hair oils are also great for African-American hair.

Eprouvage Replenishing Leave-In Conditioner, $18 Ulta.com Curly hair: Curly hair tends to use a lot of heat when styling, Warren says. “It’s important to use protective products like blow dry serums, detangling creams, and oils to help nourish the hair.”

The Honest Company Conditioning Detangler, $5.99 Target.com Captain Blankenship Mermaid Hair Oil $34, CredoBeauty.com REDKEN Curvaceous High Foam Cleanser and Conditioner, $18.50-$19 DevaCurl No-Poo Original Zero Lather Conditioning Cleanser, $22; and DevaCurl One Condition Original Daily Cream Cleanser $22, Ulta.com Damaged hair: SACHAJUAN Intensive Hair Repair Shampoo and Conditioner, $35-$36 Barneys.com Alterna Caviar Repair RX Instant Recovery Shampoo and Conditioner, $32 Sephora.com Thin/flat hair: Christophe Robin Volumizing Shampoo and Conditioner, $38-$43 Sephora.com MATRIX Oil Wonders Volume Rose Shampoo and Conditioner, $18-$30 Ulta. com Colour-treated hair: dpHUE Daily Color Care Shampoo and Conditioner, $24 Sephora.com Rita Hazan True Color Shampoo 50 Society

Barbour stresses the importance of a good conditioner. “After a client shampoos their hair, they should always use a conditioner.”

Clarifying shampoos can be used to deep cleanse the scalp and remove residue and build-up from styling products. Barbour recommends that clarifying shampoos be used weekly or bi-weekly, depending on how many styling products — such as hairspray or pomade — you use.

“Clarifying shampoos should always be used after swimming in a pool to help strip the chemicals, such as chlorine,” she says. dpHUE Apple Cider Vinegar Hair Rinse, $35 Sephora.com Christophe Robin Cleansing Purifying Scrub with Sea Salt, $52 Sephora.com Dry shampoo can be used in-between washes to keep oiliness at bay. Ray recommends dry shampoo be used the next day after washing. For finer hair types, dry shampoo can be used as a volumizing agent to style on the first day of washing hair.

“When using dry shampoo, the proper application is to a apply it to the first third of the hair shaft and then gently shake it around,” says Ray. This method absorbs excess oil and refreshes the scalp, while creating volume at the roots.

Living Proof Perfect Hair Day Dry

Heat styling has become a huge part of daily hair styling.

“Everybody is using a curling iron or straightening iron almost everyday, so it’s really important to use heat protectants,” Warren says. “Otherwise, you’re putting a 350 degree heat styling tool on your hair, which causes damage over time. Heat protectants are specifically formulated to burn off as you use them, which protects the hair from damage.”

Alterna Caviar RepairX MultiVitamin Heat Protectant Spray, $30 Sephora.com SUPPLEMENTAL PRODUCTS To supplement hair health and repair damage, treatments, leave-inconditioners, split-end repairs and hair masks can be used.

Warren recommends using leave-in masks weekly for added moisture. “It’s important to use oil after styling your hair with heat. Supplements, such as vitamins, are a great way to improve your overall hair health,” he says.

Oil: REDKEN Glow Dry Style Enhancing Blow-Dry Oil, $32 Ulta.com Split End Repair: Pureology Strength Cure Split End Salve Treatment, $10-$28 Ulta. com Treatment: Living Proof Perfect Hair Day® Night Cap Overnight Perfector, $28 Sephora.com Mask: Fekkai PrX Reparatives Intensive Fortifying Masque, $25 Fekkai.com STYLING TOOLS In terms of hair health, Ray says professional quality styling tools are a great investment. “You really do get what you pay for

in the hair tools and blow dryers department.”

Plus, using inexpensive hair styling tools could actually compromise your hair’s health. “An inexpensive hair tool is going to have an inconsistent heat from tip to base,” he says. “It’s going to have hot and cold spots and a harsher heat.”

When blow-drying, using the right heat setting can minimize heat damage. Ray says most people only need a medium-heat setting. “High heat would be ideal for those who have thick, coarse hair,” he says.

The best method for blowdrying is to keep your dryer at a minimum of two inches away from hair. Otherwise, the heat could burn the hair and cause breakage.

A GOOD BRUSH “Forty strokes with a bristle brush didn’t become an old wives tale for nothing ,” Ray says. “It really make your hair look

shiny and healthy. Plus, brushing your hair distributes the natural oils your scalp produces, and according to Ray, it’s one of the very best conditioners in the world for your hair.

Grooming Brush: Mason Pearson Pocket Boar Bristle Brush for Fine to Normal Hair, $120 Nordstrom. com

Blowdryer: Amika Power Cloud Force Dryer, $150 Birchbox.com Curling Iron: Sultra Bombshell 1-Inch Curling Rod, $130 Sultra.com Straightening Iron: T3 SinglePass 1” Straightening and Styling Iron, $140 Ulta.com

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FLAIR topgear

A new era

BEGINS HERE

N

ew Mazda3 was developed to inspire and create an emotional bond with its customers in two very distinct ways. A completely new design approach was taken when styling the sedan and hatchback, each embodying strikingly different personalities.

Mazda’s further-evolved KODO design is skillfully applied to the sedan’s hood, cabin and trunk evoking an air of elegance and sense of sleekness. The body features a horizontal flow that accentu52 Society

ates the wide and low stance look, while presenting an atmosphere of serenity that would appeal to a sophisticated audience.

In contrast, the Mazda3 hatchback is meant to be sportier and more emotion oriented, featuring aggressive body sides and C-pillars that do away with traditional body lines with constantly shifting reflections. The hatchback design is topped with a roofline that suggests speed and accentuates its powerful presence.

The New Mazda3 Hatchback offers an emotive design, while the sedan aims to present more elegant proportions. Both the Hatchback and Sedan models feature Mazda’s SKYACTIV-G 2.0 liter engine with 6-speed automatic transmission while the SKYACTIV-G 1.5 litre engine option is also available.

TOUCHING THE SENSES Mazda’s design philosophy continues with an all-new interior and cockpit environment that helps drivers experi-

The All New Mazda3 marking the beginning of a new era in the history of the brand as well as the iconic Mazda3 sedan. Read on to find out more

ence perfect seating and connectedness while driving the New Mazda3. The center console has been redesigned with the shift knob, new Commander Control and Armrest moved forward, while the cupholders are repositioned to the front – all configured to provide a more natural feeling for any driver. The new Mazda3 is the first to introduce an all-new 8.8-inch MZD CONNECT infotainment screen to the brand and comes standard on all models. Also standard is an all-new 3-way, 8-speaker Sound System, new Steering

Wheel design featuring Illuminated Controls and Switches, 7-inch TFT reconfigurable gauge cluster display, LED headlights and taillights, Bluetooth phone and audio pairing, remote keyless entry, push-button start, electronic parking brake, new knee air bags, rear-view camera and two USB audio inputs, amongst a long list of other features. It also offers two new interior colour options. A new Greige interior colour that combines the cool tones of gray with the soft feel of beige to create a pleasing sensation of vitality, warmth

and sophistication, and a new red leather interior colour exclusive to the Mazda3 Hatchback, that conveys a deep, vivid appearance helping to heighten the sensuality of the exterior design.

MAZDA HARMONIC ACOUSTICS Assured control of sound in the cabin ─ whether noise or music ─ is another key element of driving pleasure, achieved amazingly well by Mazda Harmonic Acoustics. This far-reaching audio initiative was developed to create a quiet

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KEY FEATURES: • • • • • • • • • • • • • • •

2.0L SKYACTIV-G, 4-Cylinder - 6 Speed AT Max.Power Output (ps/rpm): 152.8 /6,000 Max.Torque (Nm/rpm): 200/4,000 Front: MacPherson strut / Rear: Torsion-beam Axle 18” Alloy Wheel (black for hatchback model) LED Headlamps - Auto levelling, Auto on/off Function & DRL Electric Glass Sunroof Front Wiper Intermittent (timing adjustable with rain sensor) Signature illumination - Front and Rear Combination Lamps Front & Rear Parking Sensors Door Mirrors with Auto-dimming and Adjustable Memory Outer Mirrors Power-fold with Side Repeaters Outside Mirrors with Auto Tilt-down in Reverse Full Automatic Air Conditioner & Rear AC Vents Leather Seats & Trim

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• • • • • • • • • • • • • • • • • •

Leather Steering Wheel + Gear Shift Knob Auto Dimming Rear View Mirror Tilt & Telescopic Steering Wheel Sports Mode Active Driving Display on Windscreen Electric Parking Brake with Auto Hold GPS Navigation with Map Data Automatic Transmission Shift Switches Power Door Locks & Windows Smart Keyless Entry & Push Button Start Mazda Harmonic Acoustics AM/FM (ETR) Radio and Bluetooth® Hands-free CD /DVD player (MP3 Compatible) Bose® Sound System with 12 speakers Meter Cluster with 7.0-inch LCD 8.8-inch Centre Display and Commander Control 8 Way Power Driver Seats with Lumbar Support (with Memory) Rear View Parking Camera

cabin that insulates you from unwanted and distracting outside noise, while still allowing for the subtler sounds from the road and engine that add to the driving experience. It is also evident in the design of the audio system that now delivers the same rich sound at both low and high volumes. Particular attention was paid to speaker placement to give deep, satisfying bass and clear, well-localized mid-range and high frequencies. The result is detailed, natural reproduction of music with astonishing depth and clarity at any volume.

The high-end models of Mazda3 Sedan and Hatchback come with 18-inch Alloy Wheels (special black finish alloy wheels for the Hatchback), Leather Seats and Trims, Leather-Wrapped Steering Wheel and Shift Knob, Power Windows with One-Touch Down/Up Feature, Automatic Dual-Zone Climate Control, Rain-Sensing Windshield Wipers and Mazda Advanced Keyless Entry.

REASSURING SAFETY i-ACTIVSENSE safety features in the Mazda3 include an all-new Driver Attention Alert that displays an alert along with a sound when it detects driver fatigue or decreased attentiveness, along with

Smart City Brake Support, Smart Brake Support, Blind Spot Monitoring with Rear Cross-Traffic Alert, Lane Departure Warning with Lane-Keep Assist, High Beam Control and Mazda Radar Cruise Control with Stop & Go function.

New Mazda3 will be available in Standard, Core and Premium grades with package options meant to appeal to a wide range of customers. Mazda3 Standard and Core packages are equipped with high quality 8-speaker audio system with custom tuning to provide more powerful bass and higher audio quality as part of Mazda’s newly developed Harmonic Acoustics system.

MOVING TOWARDS PREMIUM The new Mazda3’s premium grade package is highlighted by a BOSE premium 12-speaker Audio System with Custom Tuning to provide more powerful bass and higher audio quality. Other upgrades to the audio are an Aluminum Speaker Grille and Shark Fin Antenna. The driver is comforted with 8-way Power Driver’s Seat, Power Lumbar Support and 2-Position Driver Memory System, while also including Heated Front Seats. This package also features new Memory Position Door Mirrors.

The line-up is topped with the Mazda3 Premium package and features Windshield-projected Active Driving Display, Leather Seats, Power Moonroof, Signature Front and Rear LED lighting and Adaptive Front-lighting System. Mazda3 Premium package Sedan includes Paddle Shifters while Mazda3 Premium Hatchback offers 18-inch black finish alloy wheels and paddle shifters when equipped with SKYACTIV-DRIVE six-speed automatic transmission.

New Mazda3 models come equipped with a SKYACTIV-G 2.0-litre engine that is rated to deliver a maximum power output of 152.8 Ps at 6,000 Rpm and 200 Nm of torque at 4,000 Rpm. Along with G-Vectoring Control Plus vehicle dynamic enhancements that’s standard on all New Mazda3 models, various improvements such as redesigned seats, retuned body structure and an all-new suspension absorb road vibrations to help provide a smoother and more enjoyable driving experience.

New Mazda3 Hatchback and Sedan models are on display and for sale at the state-of-the-art Mazda showroom located at Al Nasr, Doha. For more information, visit: www.mazda-qatar.com www.society.qa 55

FLAIR travel

15 days in

MOROCCO Travel back into a bygone era in Morocco that holds some of the most outstanding legacies of historic places By

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Norma Meyer

I

n dizzyingly exotic Morocco, I’ll scurry past snake charmers and lurching cobras, hang onto a bouncy camel for dear life and haggle for bargains in mysterious carpet-swathed ancient medinas. And now, in the serene far-flung mountains, I’m stooped inside a cubbyhole limestone cave watching a crouching 75-year-old Berber nomad named Ahmed hospitably brew mint tea for me while his baa-ing sheep graze nearby. A father of five with a weather-beaten, lined face, he’s cloaked in a traditional beige djellaba robe and tagelmust turban wrapped on his head and under his chin’s graying beard. Although he speaks no English, he welcomes a dozen of us who are on a rugged half-day hike in the spectacular sheer-sided Todra Gorge when we stumble into his rocky makeshift camp.

“American. Barack Obama,” my Berber translator-guide soon tells him, pointing to me, the lone Yankee, as we sip hot tea inside a fraying goat-hair tent.

“Ahh,” the septuagenarian’s crinkly eyes light up. He nods at his 3-year-old son — yes, his son — who it turns out is also named Barack. (Ahmed’s wife is much younger, plus “nomads are very strong,” my grinning guide later explains.)

This memorable encounter — and many more — occurs on my captivating 15-day, 1,200-mile road trip crisscrossing the North African country in a tour van with small-group adventure company Exodus Travels. We journey past crumbling fairy-tale fortresses on the palm-tree-garnished “Route of a Thousand Kasbahs,” explore UNESCO World Heritage sites that look straight out of a Hollywood movie (in fact, “Gladiator” was filmed at one medieval mud-brick enclave), and with our Exodus guide Mohamed are immersed in the colourful indigenous Berber culture at every stop. For added atmosphere, we sleep in centuries-old mosaic-festooned homes (riads), a quirky casbah-motif hotel and a Berber desert tent camp set deep in titanic sand drifts near Algeria.

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A pleasant man making and selling hats in Essaouira, Morocco.

“Balak! Balak!” shout donkey cart drivers, meaning “Move aside!” which I do, although I’m distracted by two furry severed camel heads dangling from the camel meat shop in Fez’s narrow, hustle-bustle UNESCO-lauded medina.

The ninth century-founded old town is a mesmerizing twisty maze of 9,400 skinny lanes, alleys and dead ends jammed with merchandise-packed souks (spices, olives, rugs, brocade sequined gowns for Moroccan brides who may have up to seven changes of clothes during their wedding), and intricate zellij-tiled mosques, cedar-carved Islamic academies and iron-doored residences. Our local guide, Aziz, sternly warns us to follow him; he says — jokingly, I think — that female tourists who get lost end up in harems. It’s living history on sensory steroids — caftan-wearing craftsmen loudly pound copper and brass into teapots, pans and lanterns; weavers spin silk from agave cactus into rainbow-bright bedspreads and scarves, and gag-smelly tanneries produce leather goods from animal hides dipped into vats of dye.

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Forty-eight hours after frenetic Fez, we’re in the expansive peaceful desert on a crisp February day. I’ve ridden a camel before, but the one I teeter upon this time is surely the world’s tallest dromedary, his every step sinking into bottomless sand on the rolling Erg Chebbi dunes while I tilt, flounce and death-grip small handlebars.

The landscape is storybook beautiful — just turquoise skies and infinite honey-hued sand that can reach 500 feet high, the same fabled desert that ancient camel caravans traversed carrying salts, gold and spices to Timbuktu.

A bumpy 90 minutes later, at our simple tent camp, I dismount (pitching forward over my camel with a scream). Mohamed, in Berber-style indigo-blue cloak and flowing turban, soon leads us up a gigantic dune, our shoes punching craters in flawlessly smooth sand. From atop the powdery peak, we’re transfixed as the setting sun radiates fiery orange and pink glows over wavy wind-sculpted dunes that go on forever. The next predawn

morning, I’m awakened by bellowing camels outside my tent (think of T-Rex roars).

On the ride back, my one-hump ungulate feels steadier, but then I’m entranced by the dazzling egg yolk-yellow sunrise.

What I like about Exodus — besides alluring itineraries and prices — is the company’s charitable involvement with visited communities (this is my third international trip with Exodus; 10 of my British travel mates are multi-repeat customers).

One afternoon, miles after our excellent driver, Youssef, deftly handles clifftop hairpin turns, we arrive at a dirt path for a 90-minute walk — mules take our luggage — to the remote rural village of Tighza 6,200 feet up in the snowcapped High Atlas Mountains. Here, some older Berber women have tribal chin tattoos of dark, straight lines and gather hefty bushels of alfalfa and barley from fields. Also, this is where Exodus in 2012 funded and built a customary hammam, which is a public bath that is an important place for local women to socialize. Tighza’s hammam

and now on Russell Crowe’s resume.

“Gladiator,” “Game of Thrones,” “Lawrence of Arabia” and other Hollywood fare have filmed within its invader-deterring earthen walls. Then, surf’s up. We bunk two nights in Essaouira, a historic port town and wind-surfing hotspot on the Atlantic Ocean. The UNESCO-listed medina charms with its whitewashed buildings, royal-blue shutters and European touch. Just beware of the birds. At the hectic docks, in front of an imposing 18th century turreted citadel, zillions of squawking sea gulls swoop down to pick up fish heads and scraps that workers cut off recent catches. “Animals are peace and love,” says robed vendor Abdul, as he feeds sardine leftovers to meowing cats “Jimi Hendrix” and “Bob Marley.” The human legends visited this onetime hippie haven in the ’60s.

The crumbling Kasbah Telouet once housed a notable family and is among many castle-like casbahs found in Morocco.

also generates income for villagers since Exodus pays for its own clients, who each add in another 40 dirham (about $4).

The following day, I’m basically in the buff lying face-up on a heated tile floor of an empty room alongside three similar prone female Exodus cohorts. Each of us has an assigned woman villager — all modestly dressed and wearing traditional headscarves — who briskly scrubs our body with an exfoliating mitt and black-olive-oil soap. I’m almost slap-happy as wood-heated warm water is ladled from large plastic buckets and repeatedly doused over me. This hammam is a wonderful authentic experience, and an hour later when it’s over, I’m rubber-kneed relaxed.

Earlier, another Berber named Ahmed — this one is 32-year- old — strolls with me through Tighza before graciously inviting me for mint tea in his kitchen with his mother and 15-month-old daughter.

“Exodus has been very good to us,” he

says. The hammam and other Exodus donations have provided money “for schools, for people to get operations at the hospital … to fix water pipes, to rebuild houses destroyed by the flood” in 2014.

Our group soon delivers packages we’ve brought from home — classroom supplies, gardening gloves and toothbrushes — to a grateful teacher at the village school.

Throughout our adventure, hours on the road are never dull. We stop to amble through the dramatic Roman ruins of onetime capital Volubilis; peer at bizarre climbing goats who perch on high branches of argan trees to eat fruit, and wander through a Berber open-air market selling dehydrated chameleon lizards for magical cures. In the verdant Valley of the Roses, we buy floral toiletries at a women-run distillery before I devour another lunch of cumin-spiced vegetable tagine delivered in a nifty simmering cone-shaped pot.

We also explore Ait Ben Haddou, a stunning medieval fortified city (ksar) of clay dwellings once on a crucial trade route

Our journey ends in wildly vibrant Marrakech, where I’m fending off henna tattoo artists and navigating through leaping drum-thumping dancers when I almost step on three cobras coiled on the pavement waiting for their star turn in the UNESCO square. I love this chaotic massive medina, teeming with locals in pointy-hooded ankle-length djellabas and crammed with bargain-ready souks overflowing with Moroccan pottery, artisan lanterns, embellished babouche slippers, round loaves of khobz bread, and even teeth-cleaning “Berber toothpicks” made from dried fennel flowers. To combat the bad-karma “evil eye,” jewelry and door knockers are fashioned into the amulet Hand of Fatima, named after prophet Muhammad’s daughter. (No worries I’ll slip in the shower — the towel hook in my Marrakech riad bathroom is this five-fingered palm.)

Looking back, the day of the Todra Gorge hike and nomad Ahmed, we have late lunch at a Berber family’s mud-andstraw abode, where I play catch with the toddler son and dine on fluffy couscous while customarily sitting on floor cushions over a low table. Afterward, next door at the village carpet shop, turbaned merchant Mustafa brings out fringed piles of beautiful, handwoven Berber rugs and oh-so-wisely remarks: “Travel is the best way of study.”

(Meyer is a freelance travel writer.)

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CRUISING The World In COMFORT With combos like the Caribbean and Africa, or Australia and Asia, cruisers can sample wonderfully diverse cultures and experiences in one easy trip

A

Luxury segment in the tourism sector is now being explored here by the middle easterners. The biggest lure for world cruise segments is the itineraries, which tend to get well beyond the regular, well-trodden cruise line circuits to string together more farflung destinations in regions that are rarely paired together by cruises. With combos like the Caribbean and Africa, or Australia and Asia, cruisers can sample wonderfully diverse cultures and experiences in one easy trip.

Some world cruises focus more intensively on the Northern or Southern Hemisphere; others float between north and south. A typical world cruise will get you a taste of the U.S., some Latin America (with a Panama Canal crossing), the Caribbean, Europe, Australia/New Zealand, the South Pacific, Asia and the Middle East (with the Suez Canal). Others venture to Africa and South America, too.

With just two to three weeks onboard, for example, you might make way from Singapore to Dubai, Miami to Rio or Sydney to Hong Kong.

World cruise segments, while much shorter than full world cruises, can still be quite lengthy, with many segments averaging between 11 nights and a month or more in duration. However, it’s not uncommon to find shorter segments that are around a week or so, while on the opposite side of the coin, some others can 60 Society

run upward of two months.

Growth in the cruise industry is expected to continue, with CLIA (Cruise Lines International Association, Inc.) predicting 27.2 million cruise passengers in 2018, a 5% increase from 2017. The major drivers in the market are both seasoned cruise passengers and affluent travelers who are yet to experience an ultra-luxury cruise, however, still expect to receive the very best service. This recent increase in bookings has led to a surge in the number of ultra-luxury cruise ships being created.

COSTA CRUISES Costa Cruises is one of Italy’s biggest tour operators and a top vacation provider amongst the world’s cruise liners.

Building from its Italian heritage, Costa offers multi-lingual service that attracts an international passenger mix. The onboard environment highlights Italy and the Italian lifestyle with food and a partnership program using Italy’s most popular food and beverage brands.

Costa Cruises was the first cruise company in the world to start regular cruises in the Arabian Gulf back in 2006 .

Costa Diadema, a fleet flagship docked at Doha Port for the first time this year. The arrival marked the first of 16 turnaround calls that the Dream-class cruise liner will be making during the 2019-20 Season.

This is marked as a major milestone in the development of the Qatar’s cruise tourism. Visitors can begin and end their

journey from Doha along with various benefits.

THE Minister of Transport and Communications Jassim bin-Saif Al Sulaiti welcomed the arrival of the cruise ship Costa Diadema to Doha Port, looking forward to many years of fruitful cooperation to enable travelers and tourists to discover the rich heritage of the State Qatar and its exceptional hospitality.

These turnaround voyages contribute significantly to the country’s economy and help strengthen the tourism sector.

The 2019-20 season is expected to be even bigger, with over 186,000 passengers and over 61,000 crew arriving on 74 ships. Five ships will make their maiden calls to Doha this season.

In addition to the 16 turnaround calls, it is also the first season where 9 ships will be staying overnight at Doha Port, giving the passengers ample time to explore the destination’s offerings. 45 ships are making transit calls during this season.

Book your holiday tour packages at Al Tawfeeq Travel.

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