Month: November 2020
Morris and Hurd became parents in March 2020.Scroll through for their timeline: After dating for nearly two years, Hurd proposed to Morris in July 2017. Less than a year later, the couple wed.“I’ve learned so much from Keith Urban and Nicole Kidman,” Morris told Us about dealing with the long-distance relationship. “They’ve got the two-week rule; he’s got his kids out on the road. They just make it look so normal and it makes me and Ryan feel like this could be normal as well. We do a pretty good job at constantly keeping in contact, lots of FaceTime. We have the same manager now, so she helps our calendars really coalesce well and that’s helped it a good bit. Especially now that we’re married, it’s a little bit more important to us to see each other. We try to have a good balance.”- Advertisement – – Advertisement – When the bones are good, the rest don’t matter. Maren Morris and Ryan Hurd‘s love story has all the makings of a great country song.Morris and Hurd met during a writing session for Tim McGraw’s song “Last Turn Home” in 2013.- Advertisement – “[Ryan’s] always been a creative collaborator in my life, that’s how we met,” Morris told Us Weekly exclusively in March 2019. “We were paired together six years ago to write a song. We didn’t know each other and it just kind of grew from there, so music has always been really intertwined in our love for each other, and now that we aren’t just songwriters, we’re artists.”The duo were friends for two years before their relationship turned romantic. Hurd detailed their love story in his 2017 song “Love in a Bar.”“We were just friends, just hanging / Just sitting ’round waiting for somebody to cross the line,” he sings. “And we’ve been saying it with our eyes the whole time / That you have my whole heart.”- Advertisement –
Apple’s brand new iPhone 12 and iPhone 12 Pro recently went on sale in India, with the other two models (iPhone 12 mini and iPhone 12 Pro Max) to follow very soon. As the festive season approaches in India, many eager buyers might be looking to upgrade to the new iPhones. I have the iPhone 12 Pro with me, and while it’s a little early to give you a verdict yet, there are a few features that I am eager to put to the test in the full review.Before we dive in, let’s get the pricing out of the way. In India, the iPhone 12 Pro starts at Rs. 1,19,900 for the 128GB variant and goes all the way up to Rs. 1,49,900 for 512GB. We noticed that the iPhone 12 Pro is priced considerably higher in India than the iPhone 12, in relation to the US pricing of both models. If you look at the base versions of both models on Apple’s websites for India and the US, the iPhone 12 costs roughly Rs. 14,000 more than a simple Dollar conversion, which is expected. However, the iPhone 12 Pro has a nearly Rs. 40,000 price difference. iPhones always have had inflated prices in India but this discrepancy in the pricing between models is a bit puzzling.- Advertisement – The iPhone 12 Pro also has Apple’s latest A14 Bionic SoC which is said to be faster and more power efficient thanks to the smaller 5nm fabrication process. More power is always good, but for day-to-day usage, I doubt you’d see a big speed difference between this and the older A13 Bionic. What’s more interesting to me though, is the new ISP (Image Signal Processor), which enables Dolby Vision HDR video recording on the iPhone 12 Pro’s camera.Speaking of which, let’s briefly go over the cameras. The three main ones (wide-angle, ultra-wide-angle, and telephoto) still use 12-megapixel sensors. Apple has tweaked them a bit, for instance the wide-angle one has a wider f/1.6 aperture and there’s a new version of Smart HDR for better exposures in backlit photos. However, what’s really exciting is that all cameras on the iPhone 12 Pro (including the selfie camera) now support Deep Fusion and Night Mode, instead of just the primary one like on the iPhone 11 Pro. There’s an additional LiDAR scanner too, which should make for a better augmented reality (AR) experience, and also promises better autofocus performance for the cameras in low light.The iPhone 12 Pro introduces a new LiDAR scanner and is IP68 rated for water resistance The iPhone 12 Pro has a 6.1-inch Super Retina XDR OLED screen Before I wrap up, I want to quickly mention MagSafe — Apple’s new wireless charging solution. The iPhone 12 Pro and others in the series are compatible with MagSafe wireless charging, which allows MagSafe chargers to be magnetically mounted on to the back of the iPhone. Apple’s MagSafe charger supports up to 15W of fast wireless charging, when the charger is connected to Apple’s 20W adapter (sold separately). It’s still Qi-based charging, so you can still use it as a standard wireless charger, but that will work slower.The iPhone 12 Pro definitely has some interesting upgrades over the iPhone 11 Pro. But, should you spend this much money if you already own the 11 Pro? I should be in a better position to answer that question when I’m done testing it, so stay tuned for the full review coming soon.Are iPhone 12 mini, HomePod mini the Perfect Apple Devices for India? We discussed this on Orbital, our weekly technology podcast, which you can subscribe to via Apple Podcasts, Google Podcasts, or RSS, download the episode, or just hit the play button below. Back to the iPhone 12 Pro. This year, all models ship in slimmer boxes, and that’s because Apple has removed nearly all accessories. Call this an eco-friendly move or an attempt to increase profits, but the bottom line is that the iPhone 12 series only comes with a USB Type-C to Lightning cable in the box. Apple hopes that users will reuse their existing chargers, which is fine, but I don’t see a majority of people having spare Type-C chargers lying around.The first noticeable change about the iPhone 12 Pro itself is the design. It’s not drastically different from the iPhone 11 Pro, in the sense that it has the same overall layout, a wide notch at the top of the screen, and the exact same rear camera design. However, the stainless steel sides are now flattened instead of being curved. I wasn’t a big fan at first but after actually holding the iPhone 12 Pro, it’s not too bad. The edges are not sharp, and although it does have a different hand-feel from all the rounded phones out there, it’s something I could get used to. The iPhone 12 Pro comes in a new Pacific Blue colour, which is very nice, but it’s also available in Gold, Graphite, and Silver.– Advertisement – In terms of features, the iPhone 12 Pro is similar to the iPhone 11 Pro as it also has stereo speakers, is IP68 rated for dust and water resistance, and supports wireless charging. The display is a bit larger at 6.1 inches compared to the 11 Pro, but has similar brightness and contrast levels. It’s an OLED, HDR-certified display with a new glass material that Apple calls Ceramic Shield. Apple claims it should offer up to four times the shatter resistance compared to previous models.- Advertisement – – Advertisement –
– Advertisement – Order my new book, We Should Improve Society Somewhat, 184 pages of political cartoons on the last few years of our dystopian world!
– Advertisement – In October, Myanmar’s election commission cancelled voting in large parts of Rakhine state – where fighting between the military and the Arakan Army, comprised mainly of the Buddhist Rakhine ethnic group, has killed dozens and displaced tens of thousands.
Is OnePlus TV Q1 Pro the ‘Flagship Killer’ of TVs? We discussed this on Orbital, our weekly technology podcast, which you can subscribe to via Apple Podcasts or RSS, download the episode, or just hit the play button below. Samsung Sero, the company’s unique rotating TV that can be used both horizontally and vertically, has been launched in India. Sero, which means vertical in Korean, is a unique 4K QLED television that comes attached to a stand that allows it to rotate from a traditional horizontally-oriented viewing position to a vertically-oriented one. The television comes in a single 43-inch 4K QLED variant and will be available to buy in India exclusively at Reliance Digital stores.Samsung Sero price in IndiaInitially launched in South Korea last year, Samsung Sero is priced quite high for a 43-inch screen option, at Rs. 1,24,990. However, the unique design is what commands a premium price tag, with the TV capable of switching from horizontal to vertical orientations – essentially similar to landscape and portrait mode on a smartphone. The television is only being sold through Reliance Digital stores in India for now.Samsung Sero specifications, features- Advertisement – – Advertisement – Available in a single display size option of 43 inches, Samsung Sero has an Ultra-HD QLED screen, with a resolution of 3,840×2,160 pixels. The television supports up to the HDR10+ format and can be used in multiple orientations. This ability to switch the orientation of the screen is the television’s signature feature and is touted as making the TV more social media-friendly.Users can thus use the TV as a large screen for social media consumption on vertically scrolling apps such as Instagram and Twitter that are typically geared for the vertical orientation of smartphone screens. Similarly, smartphone video – which is often captured in portrait orientation – can be viewed on the Sero TV naturally oriented to the screen, rather than with black bars around the video.Samsung Sero offers 60W of sound output through a 4.1-channel front-firing audio system. The Smart TV functionality runs through a Tizen-based operating system. Apple AirPlay 2, Bixby, and Amazon Alexa are also supported on Samsung Sero TV.- Advertisement –
– Advertisement – “This is up to the people, and in fact, this has always been the awards show that has always meant the most to me because they are the ones who get to vote,” the 28-year-old “Still Have Me” songstress said on Late Night With Seth Meyers earlier this month. “They are the ones casting the decisions, and it’s not up to some academy, you kno, that is political or whatever. This is up to the people, and that’s what this year has been about listening to the people. Finally, we’re doing it again, but it’s going to be less pressure and more fun.”Lovato also told Seth Meyers that she was more nervous to sing the national anthem at the Super Bowl in February than host the PCAs.“I’m pretty excited you know, I don’t feel like there is too much at stake,” she joked. “When it comes to the national anthem or the Super Bowl there is a little bit more pressure than hosting an awards show. Just because if you mess up the lyrics then people come after you as an American.”- Advertisement – She added, “It wasn’t until this year that I really started exploring the things that bring joy to my life in little ways.”Scroll through to learn more about the PCAs, including how to watch Lovato’s hosting gig: A lot has happened in Lovato’s personal life since she took the stage at the Super Bowl in Miami. Us Weekly broke the news in March that the “Sorry Not Sorry” songstress was dating actor Max Ehrich. After the pair quickly moved in together amid the coronavirus pandemic, Ehrich popped the question in July. By September, the twosome had called it quits.“[This year has] been such a roller-coaster. I mean, honestly, for me, the beginning of the year started out, I was on this trajectory to have a pretty eventful career, and I was planning my comeback,” Lovato, who completed a stint in rehab in 2018, said on Today with Hoda & Jenna on Thursday, November 12. “I think the most important thing that I’ve learned is how much I am OK with myself and loving myself.”- Advertisement – The people have spoken! The 2020 People’s Choice Awards are set to broadcast live from Barker Hangar in Santa Monica for the third year in a row.E! tapped Demi Lovato to host the ceremony on Sunday, November 15.- Advertisement –
See also: The virus occurs in four serotypes, and infection with any one induces immunity only to that serotype, according to the US Centers for Disease Control and Prevention (CDC). A second infection with a different serotype increases a person’s risk for DHF. Apr 4, 2008 (CIDRAP News) – Brazil’s health ministry said this week that it has asked the military to help combat mosquitoes that spread dengue fever, as the number of sick patients with the disease grew to at least 55,000 so far this year. “We have to go into this fight as if we are going into combat in order to minimize the population’s suffering,” Maj. Roberto Tury, a field hospital commander, told CNN. Dengue fever is a flu-like illness transmitted by certain Aedes mosquito species. Symptoms include headaches, rashes, cramps, and back and muscle pain. DHF is a potentially deadly complication characterized by high fever, bleeding, thrombocytopenia, increased vascular permeability, and, in particularly severe cases, circulatory failure. No effective treatment or preventive vaccine is available. Ali Kahn, a dengue expert at the CDC, told CNN that the number of countries reporting dengue infections has increased over the last 30 years, in part because of population growth. Though global experts aren’t certain what factors are responsible for the rapid spread of dengue, theories include global urbanization, increased air travel, and climate change. Health officials are seeing a change in the age distribution of severe dengue cases, the PAHO report said. Of 2,116 patients hospitalized with dengue fever in Rio de Janeiro state, 53% were children under age 14 years, and more than 50% of deaths have occurred in children between ages 2 and 13. “The number of deaths suggests a more severe evolution of clinical illness than expected,” the PAHO reported. CDC information on dengue fever and dengue hemorrhagic feverhttp://www.cdc.gov/dengue/ The PAHO report said the circulating serotypes are DEN 2 and DEN 3. Though dengue fever is common in Brazil, officials have said this year’s outbreak is the worst in recent memory, averaging 1.4 new cases per minute, according to a report today from CNN. Brazil’s health ministry has sent 100 health professionals to assist federal hospitals in Rio de Janiero and 550 public health and emergency officials to help with community interventions, according to the PAHO report. Jan 10 CIDRAP News story “Federal officials warn of dengue threat to US” Dengue epidemics are already occurring in US tropical territories and commonwealths, and dengue fever is gaining a foothold in south Texas. The health ministry said dengue illnesses have killed 67 people this year in Brazil’s Rio de Janiero state, and 58 other deaths are under investigation, CNN reported. Twenty-one people died from dengue hemorrhagic fever (DHF), the most severe form of the disease, and 14 fatalities were linked to dengue shock syndrome. A Mar 26 report from the Pan American Health Organization (PAHO) said the number of dengue hemorrhagic fever cases has increased significantly in several of Brazil’s states compared with 2007, ranging from 2.2 times higher in Rio de Janiero state to 9.8 times higher in Amazonas state. Patients from outside the city of Rio de Janiero are flooding local hospitals, and about 400 patients a day are being treated at a military field hospital, the CNN report said. In January, federal health officials warned that the United States could be the next country to experience a dengue epidemic if the disease continues its aggressive expansion. One of the mosquitoes that serves as a vector for the spread of dengue—Aedes albopictus—was first seen in the United States in 1985 and has since spread to 36 states. Mar 26 PAHO update on Brazil’s dengue outbreak Aug 9, 2007, CIDRAP News story “Dengue fever expanding its foothold in Texas”
May 6, 2008 (CIDRAP News) – After a 2-year study of the effects of large-scale farm animal production, a panel of experts has called for phasing out the nontherapeutic use of antimicrobials in farm animals in order to maintain the effectiveness of antibiotics in humans.The 100-page report by the Pew Commission on Industrial Farm Animal Production says industrialized animal production often poses unacceptable risks to public health, the environment, and animal welfare.The document, titled “Putting Meat on the Table: Industrial Farm Animal Production in America,” says limiting the use of antimicrobials in animals for reasons other than treating illness is necessary to reduce the risk of microbial resistance to medically important antibiotics. The panel also calls for increased monitoring and veterinary oversight of antimicrobial use in food animals, a disease-monitoring program to permit 48-hour traceback of each food animal’s history, and creation of a federal “Food Safety Administration,” among other steps.”The present system of producing food animals in the United States is not sustainable and presents an unacceptable level of risk to public health and damage to the environment, as well as unnecessary harm to the animals we raise for food,” writes John W. Carlin, chair of the commission and former governor of Kansas, in the introduction to the report.The study, which began in 2006, was funded by a grant from the Pew Charitable Trusts to the Johns Hopkins Bloomberg School of Public Health. The 15 authors of the report include experts in public policy, veterinary medicine, public health, agriculture, animal welfare, the food industry, and rural sociology.In conducting the study, the commission visited production facilities; held two public hearings; consulted with industry stakeholders and public health, medical, and agriculture experts; and reviewed technical reports.Defining industrial animal productionThe report focuses on industrial farm animal production, referred to as IFAP, the system of raising food animals “in large numbers in enclosed structures that resemble industrial buildings more than they do a traditional barn.” The document uses “IFAP” to mean the most intensive production practices, such as using gestation and farrowing crates in swine production, regardless of the size of the operation.Raising many animals in close confinement increases the risk of spreading pathogens from animals to humans and promotes the emergence of resistant microbes as well as new pathogens, according to the report.The risk of animal-to-human transmission is increased because workers in confinement facilities today are “often exposed to thousands of pigs or tens of thousands of chickens for eight or more hours each day,” the report says. In addition, workers care for sick or dying animals daily, far more often than was the case on traditional farms.The use of antibiotics to promote animal growth began in the poultry industry in the 1940s and has continued since, according to the commission. Resistance can develop fairly quickly in the presence of antimicrobial agents, and resistance genes can be transferred among bacterial species. The report says further that farmers can buy antimicrobials for livestock without a prescription or veterinary oversight, and some classes of antibiotics used in humans, such as penicillins and tetracyclines, are allowed in animal feed to promote growth.Sweden banned the growth-promoting use of antibiotics in food animals in 1986, and Denmark followed suit in 1998, according to the report. In 2006 the European Union did the same. The document says the World Health Organization determined in 2002 that the Danish ban sharply reduced the food animal reservoir of antibiotic-resistant enterococci without affecting the overall health of the animals or significantly raising production costs.US urged to ban new approvalsIn its public health recommendations, the commission says the government should “phase out and ban” the nontherapeutic use of antimicrobials in animals. It calls for an immediate ban on new approvals of antimicrobials for such uses and for investigations of previously approved antimicrobials. It also recommends that the US Department of Agriculture (USDA) provide programs to educate producers about how to raise food animals without growth-promoting antibiotics.The commission also calls for steps to provide better information on the quantity and methods of antimicrobial use in animals:Pharmaceutical companies should be required to provide calendar-year reports of the quantity of antimicrobials sold for use in animals.Producers should be required to report the use of antimicrobials in food animals, and the data should be included in the USDA’s National Animal Identification System.As was urged by the National Research Council in 1999, federal agencies should develop a comprehensive plan to monitor antimicrobial use in food animals.In other recommendations related to infectious disease concerns, the report calls for:Improved monitoring and surveillance of antimicrobial resistance in the food supply, the environment, and animal and human populationsIncreased veterinary oversight of all antimicrobial use in food animal production to prevent overuse and misuse of antimicrobialsCreation of “a disease-monitoring program and a fully integrated and robust national database for food animals to allow 48-hour traceback through phases of their production”In addition, the report advocates the creation of a “Food Safety Administration” to combine the food safety responsibilities of the USDA, Food and Drug Administration, Environmental Protection Agency, and other federal agencies.Criticism from industryThe Pew report has been criticized by agribusiness leaders. Richard Lobb, a spokesman for the National Chicken Council, said every recommendation the commission made would increase food prices just as the world is facing a food supply crisis, according to a report in the industry newspaper Feedstuffs.The National Pork Producers Council agreed that the recommendations would increase the cost of meat and of food animal production, according to Feedstuffs. The council said the commission was composed mostly of members “opposed to modern livestock production,” the story said.See also: Full text of Pew Commission reportApr 29 Pew Commission news releasehttp://www.pewtrusts.org/news_room_detail.aspx?id=38438
The bartending profession is anything but simple. This is a profession in which with more experience you become more appreciated and of better quality and do not become great right away. One of the leaders in HoReCa education, the Association of Waiters and Bartenders of Croatia, which gathers and holds professional trainings for bartenders, baristas, bar managers ( Barmen.hr ) brings some tips for young bartenders to advance in this business.The preparation of the drink is basically very simple. Being a great bartender in making quality drinks and providing service is not. Here are some basic tips for bartenders that stem from the most common mistakes.Focus on service, not just making drinks.You are a bartender, not an artist. First of all you are here to provide the service. If guests experience quality service, communication and a relationship with the staff, even though the drinks may not be of the highest quality, there is still a high probability that they will return. In the meantime, we’re sure each of you knows at least one bar that offers extraordinarily good drinks, but the service is poor and you just don’t want to go there again. Make drinks quickly and with quality, and always keep one eye on the customer.Taste everything!A top chef will never serve something without knowing exactly what the dish tastes like. You shouldn’t either. How else would you find out if you might have forgotten some ingredient or maybe some of them went bad? How else will you know if you overdo it with a measure of a drink or put it insufficiently. In addition, trying everything, including drinks you haven’t made, gives you the knowledge and perspective on offering the bar you work for. Tasting cocktails from other bartenders who work with you helps you keep track of your progress. Do you have the impression that the head bartender’s cocktail is better balanced in flavors than yours? Ask him why. This advice applies not only to cocktails but also to wines and beers. You should taste wines and draft beers before serving them to notice before the guest if the wine is a little more acidic than it should be or the beer has “evaporated”. In addition, a wide range of flavors contributes to the fact that you have the opportunity to recommend something new and different to the guest. Guests trust the bartender’s assessment.Learn.Get to know everything you serve, not just the drinks you prefer. If you are only interested in cocktails, great, but you will still occasionally have to serve beer, wine or food. You must be well acquainted with the offer of the facility in which you work. You must be able to answer all the questions that your guests ask you that have to do with the offer of the facility. You learn this by trying it all out (as described in the tip above). If you are unsure of the answer, politely ask more experienced staff and listen carefully to what they have to say. Understanding the style and theme of the facility you work in is crucial (e.g., classic or modern cocktails, a list of regional wines, a focus on alcoholic beverages, etc.). Get acquainted with the food offer, the bar manager probably put together a list of pairing food and drinks, over time you need to learn why and how the food is paired with certain drinks.Don’t be pretentiousGuests don’t want to be judged, but want to feel welcome and appreciated (because they are!). Remind yourself that you are here for them. They are not lucky because they found themselves in your bar, but you are happy to have guests who appreciate your work and pay for the service, from which you, after all, get paid. Share with them your enthusiasm for the drinks on offer, and never perform in a way that makes the guest feel bad while ordering wine or beer instead of cocktails. If someone orders something you don’t have on offer, politely explain the situation and offer an alternative. Never respond in a “We don’t have that” way. or “we don’t do it.”Don’t be lazy.This covers most of the work at the bar. Natural juice that stays too long or juices from the store that are not of high quality have a negative impact on the flavors of the drinks you prepare. Dried limes for decoration make the drink you serve look cheap. Failure to thoroughly inspect the bar at the end of the shift and replenish supplies will adversely affect the shift after you. Skipping small steps in the preparation of a drink (such as double straining or decoration) affects the presentation of the drink badly. The more bad habits you create in the beginning, the harder it is to get back on track later.Don’t be messy.When there is a bigger crowd at the bar, it is easy to go the shorter route: throw used shakers in the sink to wash them later, return the empty bottle to the shelf instead of replacing it, do not wipe the surfaces, etc. The more small bugs accumulate, the slower you are in the service (in time you run out of shakers or you just need a drink from that empty bottle (). Plus, at least it looks dirty and unmaintained, and you’re disorganized and like you don’t know what you’re doing. You need to create these habits early, no matter how busy you are. If you have a helper at the bar, emphasize to him the importance of cleaning for you.Control the dilution of the beverageIf you shake the cocktail for too long, it dilutes, and after that it is difficult to return it to its original state. Once you dilute the cocktail that way, there’s almost no going back, if you haven’t walked enough, it’s a lot easier to correct. Ice is indispensable in the preparation of drinks, you may not have access to good ice which makes your job challenging at the moment, warn the bar manager of this fact. The ideal ice is large, high density. If the ice you use is thin and wet, the drinks you prepare appear diluted which can result in the loss of the guest. Also, this kind of ice “kills” not only cocktails, but also drinks that are served “over the rock”, that is, with two to three ice cubes. Most often, the ice melts quickly and the guest gets a diluted drink, which is very inconvenient, especially if it is a high-quality whiskey.Don’t adjust drinks too much.Once you have mastered all the flavors and understand the balance of ingredients in a cocktail, you will start looking for perfection in cocktails. Adding a “dash” of bitters or some other ingredient to fix the taste is fine, but if you go into too many cocktail corrections, it will dilute and the time it takes to prepare it exceeds all normal limits. Believe in yourself when drinking is about perfect, because perfection is hard to achieve just about every time.Don’t shake everything.The presentation is important for drinks and food, and no guest who knows what to drink will appreciate blurry Manhattan. Only drinks that contain juices, egg whites or cream need to be shaken harder.Measure your ingredients.While more experienced bartenders can dispense very accurately, this style of tapping belongs to clubs and beach bars. Making cocktails in restaurants or cocktail bars should be a bit more elegant though. By measuring the ingredients, you eliminate the possibility of error and send a message to the guest that you are correct in your work.Last but not least – communicate.This really deserves an article in itself. A good working relationship and service start with good communication. Don’t be afraid to ask for help, or offer help to others if you have the time. Communication must be good, not only with guests but also with colleagues. This prevents ordering errors from occurring.Finally, we would like to add that it definitely takes a lot of energy and effort, both in every job and to be a quality bartender. Educate yourself, exercise and in the end perhaps the most important piece of advice is to care about the service and product you deliver to guests. However, it is the guests who pay for the service and for whom you are here. Is it?Source: Barmen.hr
A new tourist attraction, experience and story has been opened in Svetvincenat – Visitor Center “House of the Witch Mare”By adapting and equipping the former registry office owned by the Municipality, a Visitor Center was created dedicated to the diverse tangible and intangible cultural heritage of Svetvinčenat, which is interpreted by modern technologies of 3D mapping, virtual and augmented reality, which are part of a new and innovative concept of tourist destination.The legend, ie the story goes like this… Mare Radolovich, today known as the Witch Mare, was a local herbalist and doctor. In 1632, her neighbors and fellow citizens accused the unfortunate woman of a pact with the devil and sentenced her to death. It didn’t help that Mare had been treating her executioners for their illnesses until yesterday and helping them solve their problems. As was the custom at the time, the witch was executed at a bonfire in the courtyard of the local Kastel. The real question to ask is this: Did Mare really end up that night, or did she survive after all? And to answer, you still have to visit Svetvincenat, ie the new Visitor Center “House of the Witch Mare”.The visitor center is intended for domestic and foreign visitors, and is located at the northern entrance to Svetvincenat, near the main parking lots, and is an easily accessible point on arrival and the first meeting with Svetvincenat. At the very entrance to the Center, there is an info board with historical information about Mara Radolović, who was a victim of torture against “witches” in the 17th century, and later an inspiration for many legends, as well as for the House of the Witch Mara. “What makes Svetvinčenat more original and different from other centers in Istria is that it can travel through time, and show visitors what it once looked like in the Middle Ages.“Points out the mayor Dalibor Macan.Photo: Istria CountyIn the Visitor Center, through 3D mapping, visitors will be welcomed by the witch Mare, who will take tourists back to the distant past. This is followed by virtual archery, which will test your knightly skills, but also provide historical information about the long-held alka, according to which the legend of the unknown horseman was created. Augmented reality glasses will guide you through Svetvinčenat, in search of the lost equipment of an unknown horseman, during which you will meet medieval characters, but also be able to peek into portals into the past. “This makes central Istria even more attractive and competitive, because the modern guest is looking for new, authentic and original experiences. When we have the impression that everything has already been seen, the added value to the destination is provided by unusual projects like this. I am convinced that this Visitor Center will also contribute to greater recognition of the Municipality of Svetvinčenat and enrichment of its tourist offer.”Pointed out the Istrian prefect, Valter FlegoAs they point out from the Istria County, the project is co-financed by the Ministry of Tourism, the Program for the Development of Public Tourist Infrastructure in 2016, in the amount of 216 thousand kuna, while the Municipality of Svetvincenat, in the previous year, invested 516.406,66 kuna, of which 393.250,00 , XNUMX kn.By the way, the witch Mare is one of the twelve regular stories, legends and myths performed through the living history program of Istra Inspirit, a multi-award winning experience tourism project that enriches the cultural and tourist offer of the peninsula by reviving historical events in authentic locations, through Istrian legends and myths. With the living history program and the Visitor Center, the story of the Witch Mare is now complete – storytelling in the true sense.Great new tourist story and experience. Let’s tell stories, our authentic stories.