Eco Fashion Essay Example | Topics and Well Written Essays - 2500 words

Eco Fashion - Essay Example The focus of the paper "Eco Fashion" is on chemical use and pesticides use in the processing of raw materials for garments. Vogue notes that the earliest references in the past three decades with regard to sustainable fashion and ecofashion were made as early as 1990. Then, the New York Times headlined a story with regard to an emergent green movement in the world of fashion, as well as a new environmental push in fashion observed in Vogue not long after that. It was also in 1990 that a pioneer of the ecofashion movement, Katharine Hamnett, spoke before the United Nations with regard to the anomalies in the way garments were produced. The talk was specifically about the negative ecological impacts of those production and marketing processes for fashion and garments. Terms such as acid rain and children of the earth, as they pertain to fashion, also came into vogue. These point to the deep historical roots of ecofashion in the fashion literature. Fast forward to the present, and there are whole movements in countries in support of ecofashion, and awareness of the large negative impacts of mainstream fashion processes, including the production processes for garments, has reached an all-time high. For instance, in Sweden, government assets that promote ecofashion cite statistics with regard to the massive negative environmental toll of producing mainstream fabrics. The chemical trails from the dyes, bleaches and prints that are used to produce garments are said to be on par with the production. of wastes in petrochemical plants. Meanwhile tons of these garments end up becoming part of landfills and cause long-term havoc to the environment because of the chemicals that they contain. They also take a long time to totally decompose. This awareness in turn has been used to provide a boost for the creation of new ecofashion companies all over the world. In Sweden for instance, the first ecogarment firms were founded in 2004 (Quinn 2007). Among organic sources, the lite rature mentions hemp, cotton and bamboo as prime examples of organic materials that have become representative sources of fabrics in ecofashion (Rauf and Vescia 2009, p. 27). Recycling materials and the use of so-called â€Å"low-impact dyes†, or dyes that have a minimal environmental footprint, are also among the key concepts, materials and technologies that are associated with ecofashion (Lee 2009; Styles 2012). On the other hand, new ecofashion trends emphasize how current ecofashion has veered away from the symbolisms and the values associated with past eco-fashion waves. These include those that were produced by the counter-culture hippie movement of the 60's and 70's. Emerging ecofashion trends include that ecofashion has come to be embraced by the biggest mainstream fashion designers and brands, from Armani to Oscar de la Renta. Moreover, the focus of the new wave is on the aesthetics of the person wearing the apparel (Winge 2008, pp. 511-524). Elsewhere in the literat ure, sustainability and ecofashion have also come to be associated with fair trade too. Are the cotton farmers paid well and fairly? Are the supply chain processes optimized to

Basic resource for any organisation

Basic resource for any organisation Introduction: Information is basic resource for any organisation to its management. If the information is available on time its really effective for the management in its operations. The term information system usually refers to a system based on computer which is designed to support the operation, management and decision function. Management information system collects, transmit, process, store information and the system convert this data for management to make decisions and the strategy in the organisation. Reason for information system strategy First let me clear the misunderstanding for those who dont understand that whatever we do we have a strategy.im sure everything we do we have an objective to achieve that plan we make a plan that plan is strategy. Problem is strategy can be good or it can be bad or we may not have spotted that we can do much better if take the opportunity and environment into account. But there can be certain things give us a push to adopt a strategy and to achieve the better results for our business. There are two distinct phases, the first one is quantitative and the second one is qualitative. The first part we talk about the research of different organisations. In each organisation we will talk about different key stake holders in formulation of strategy process. This phase of the research will be started when different stakeholders will be interviewed over 100 interviews have been conducted so far. For the second phase the potential sample size will be every HEI in the UK. The first method tool which is being used to get samples in the first part is based on interviews and observation from which case studies are being created. The case studies created in part one will then be used to enlarge and increase upon present theory to grow a survey. This will be directed, using the results already recognized in qualitative research and different other organisations. This will bring the experimental sample to lots of other organisation which is adequate to learn any main defects in the survey. The second data-gathering tool will be a organized survey. The small size of the real people means that the survey can be given in all the organisations to at smallest three key stake holders or alliance frontrunners. Earl suggests a multiple methodology to formulate an information systems strategy. Earls multiple methodologies Earls multiple methodology provides a means of: Clarification of the business needs and strategy in information systems terms. Evaluation of current information systems provision and use. Innovation of new strategic opportunities. 1. Top down clarification Earls definition of a suitable method to clarify business needs in IS terms: ‘A methodology that is easily understood and used by line and general managers, it can cope with varying robustness of business strategy, it does not consume too much time or resource, it can be repeated as circumstances inevitably change and, as a result of these needs and because it could not achieve anything else, it points to directional IS needs and not detailed specifications. The ‘Critical Success factors approach meets many of the requirements of the definition. There are otherssee ‘Strategic Management and Information Systems Wendy Robson See ‘IT Strategy for Business Joe Peppard 2. Bottom Up evaluation Most organisations only have a vague understanding of the potential and capacity of their present IT systems. The technical perspective and backroom perception of IT may create a barrier. To understand the present systems a bottom up analysis is carried out. This involves an audit or survey. As well as the technical detail the user/specialist interface is examined. The value of the system to the organisation must also be ascertained. In this evaluation the following questions must be asked: How reliable is the system? How easy is it to maintain? How cost effective is it? What is the impact on the business? How easy is it to use? How often is it used? What is the state of our specialist user relationship? Other considerations might be the interactivity of the systems. These interactions and the evaluation can be shown graphically using systems maps or other means. The present systems can then be examined for strengths and weaknesses. The top-down business approach and the bottom-up systems approach do not provide an opportunity to exploit radical new ideas for exploiting the competitive advantage of IT. The business approach examines the ‘what and does not examine the ‘hows. The bottom-up approach is constrains radical thinking by the presence of the evaluation process and the strengths and weaknesses of the existing systems. A more detached approach is needed. 3. inside out thinking lateral thinking It is often inspiration and creativity that produces the bright spark ideas that can produce the beginnings of an IS strategy for competitive advantage. Ideas brought from unrelated sectors can often be successfully applied. The right atmosphere must be nurtured to produce this creativity. Runge suggests the following six characteristics associated with IT innovation|: The idea often emanates from a commercial manager. The idea was backed by a senior manager who became the project champion. The competitive advantage was added to an existing system; evolutionary process. The idea was developed outside of the IT control constraints. Customers were involved in the development. The application was given a high profile and was marketed. External Analysis The three legs of Earls multiple methodologies have considered IS strategy from an internal perspective. It is important to also view this strategy from an external point of view i.e. competitors, customers, consumers etc. There are techniques that can help clarify this approach. The SWOTmethod is a suitable candidate that explores both internal and external perspectives. A technique such as SWOT is useful when considering an external view of the three legs of the multiple strategies. Porters five forces model is a useful model for considering the external perspective on IS strategy. Boddy et al suggest that Porters model can be used to construct an IS strategy. Considerations when using the multiple methodologies. The use of methodologies does not mean a ‘cookbook attitude should be taken the implementation of strategies. Methodologies are useful overall frameworks but the context in which they are used needs consideration as well as experience. Experience suggests that: Significant differences existed in different firms; IS strategy formulation inherently seemed a more complex matter in some firms than others; and approaches in practice did not always match either the popular prescriptions or the accounts in case documented articles. Infrastructure-led may emphasise leg 2 bottom-up approach. Business-led may emphasise leg 1 top-down approach. Opportunity-led may emphasise leg 3 inside-out. Alternative approaches There are many other approaches in structuring IS strategy. One such approach is Porters five forces model. This is also useful in conjunction with Earls methodology. The following is reproduced from Body et al. IS changes the basis of competition: opportunities and threats Computer-based information systems are changing competitive conditions in many Indus-tries. There are many tools and techniques which can be used to analyse the relationship between strategy and information systems, depending on their purpose. In this book we can only illustrate one of these approaches, and the Five Forces model originally developed by Michael Porter seems the most appropriate to introduce. It can be used at the level of the individual firm to assess the possible impact of information systems on the competitive position of the firm. A comprehensive account of the many other perspectives on the topic will be found in Robson (1997). Figure 4.5 is based on Porters framework, and a show that IS represents an opportunity to secure a strategic advantage by using it to strengthen one or more of these forces. Similarly, it represents a competitive threat, if other organisations are able to use IS more effectively in these ways. Information systems and the threat of new entrants Managers can use IS on this force by using it to reduce the threat from new entrants by raising barriers, or by using it themselves to enter new markets. Using information systems to raise entry barriers The Caterpillar case illustrates that the manufacturer of the machine links the customer electronically with the service organisation. Because of that electronic link, it is not easy for a customer to go to another service organisation for repair and maintenance. This strengthens Caterpillars position as a manufacturer and as a service provider. The system is so complicated, advanced and expensive that it is hard for existing competitors to imitate. It is even more difficult for new entrants in this market to develop a similar system. The box gives two other examples. In the IS industry itself ‘setting the standard is very important to gaining a strong position. Most customers want to use equipment that has become established as the industry standard. Examples are Microsoft word-processing software, Intel computer chips and Netscape Internet browsers. It is very hard for new entrants to overcome these entry barriers, leading to a winner takes all situation in many sectors of the market. Using IS to enter markets more easily The Caterpillar case illustrates how the company uses its information system to attain a stronger position in the maintenance market. The system can strengthen the relationship with buyers of Caterpillar equipment and provide them with a broad after-sales service. Caterpillar becomes a stronger competitor of independent maintenance companies in new markets. Information systems and the threat of substitutes Companies can use information systems to alter this force by differentiating their products, or by creating new ones which they can use to threaten competitors. Using information systems to differentiate products and services The Caterpillar case shows the company using the information system mainly to improve the speed and quality of customer service. When the system notes deterioration the service starts immediately and the very capital-intensive machine will be repaired soon. This saves the customer a great deal of money. Other companies use the Internet to create and orchestrate active customer communities. Examples include Kraft (www.kraftfoods.com), Intel (www.intel.com), Apple (www.apple.com) and Harley Davidson (www.harley-davidson.com). Through these communities the companies become close to their customers. They can learn and innovate with product or service improvements that would otherwise be impossible. The research summary box below explains why it is essential for information service providers to differentiate their products. Using information systems to create new products and services Telephone and Internet banking are relatively new phenomena which have only become possible with new systems. The same is true of companies that use the power of database technology to offer new services in customer relationship management and direct market-in. Wide Internet access has generated a huge increase in businesses offering new services. These include electronic auctions, search engines, electronic retailers, electronic hubs (Data and Segev, 1999; Timmers, 2000; Kaplan, 2000), and Internet providers. Caterpillar created new maintenance services, and the next box gives another example. Information systems and the bargaining power of suppliers Increasing power of suppliers can increase their power by using information systems to track much more closely the costs of providing services to customers. They can set prices accordingly, or decide that they do not want a particular piece of business. For example, airlines use yield management systems to track actual reservations against traffic forecasts for any flight, and then adjust prices for the remaining seats to maximise revenue. Stepanekz (1999) reports how Weyerhaeuser Doors uses an Internet-based system to, amongst other things; manage orders from its distributors. This allows the company to manage its internal processes more efficiently, but also to assess much more accurately the value of each order, and the overall performance of its distributors. This enables it to refuse unprofitable orders, and to be more selective about the distributors which it supplies. Customer relationship management systems are a currently popular example of suppliers ability to track customers requirements more accuratel y, thus increasing the suppliers power over the customer. Decreasing power of suppliers Information systems can also be used the other way around. Customers can use information systems to strengthen their position in the marketplace at the expense of suppliers power. Ford and General Motors have set up electronic marketplaces and urge their suppliers to use that system to match their supply with the demand of Ford and GM. The Economist (6 November 1999) commented: Ford and GMs e-business revolution will not be confined to them alone. Their decision to go online will ripple through the 50,000 or so firms they trade with. The car makers are careful to say that none of their suppliers will be compelled to use their new portals, preferring simply to express that the benefits-cost savings, the access to new customers, the faster time to market, the sheer value of the information will make it an obvious choice. But the reality is different. Ford and GM are investing a lot in their e-business infrastructure and great hopes are riding on it. Suppliers that want to continue to do business the old way will rapidly become ex-suppliers and before long ex-companies. The next section about the use of information systems to change the power of buyers explores this theme further. This illustrates that information systems are increasingly inter-organisational phenomena, rather than hidden back-office systems. Inter-organisational systems can be used to co-operate as well as to compete with business partners, whether suppliers or customers. Powerful parties tend to urge less powerful ones to adopt their systems. Information systems and the bargaining power of buyers a good example of the balance of power being altered is when retail chains use modern communication technologies to make electronic links with their suppliers. Such systems reduce inventory costs and warehouse expenses and improve fulfilment time and information flows. For instance, they encouraged the further concentration of retailing firms which then had much more power over their suppliers. The retailers computer continually monitors its suppliers finished goods inventories, factory scheduling, and commitments against its schedule. The purpose is to ensure the stores always have adequate stocks. A supplier that is unwilling to join the system is likely to lose business. The box illustrates how Wal-Mart used this idea. More generally, buyers can use the web to access more suppliers, and to compare prices for standard commodities much more widely than was practical with earlier technologies. Information systems and the intensity of rivalry two ways of using information systems in the process of competitive rivalry are by reducing costs and through more effective management. Using IS to reduce costs On-line inventory systems make it possible to make radical changes in manufacturing supply systems. This greatly reduces inventory levels, and the costs associated with them. Car manufacturers are only invoiced for components when the completed assembly leaves the factory. When the system knows that X headlamps have been used, it passes the information to the component supplier. They send an (electronic) invoice for the components used, and supply replacements. There are similar systems in retailing, where suppliers like Unilever and Procter Gamble manage the inventory of their biggest customers. These inter-organisational systems reduce inventory costs but not only through lower inventory levels. They also reduce the need for working capital and allow a (smaller) purchasing department to focus on non-routine orders and strategic supply matters. The Internet enables large companies to transfer their purchasing operations to the web. Secure web sites connect suppliers, business partners and customers all over the world. This makes it easier for new suppliers to bid for a share of the available business, makes costs more transparent, and improves the administrative efficiency of the supply process. Using IS to enable more effective management A travel agents branch accounting system can now provide detailed patterns of business to managers, enabling them to monitor trends more closely, and to take better-informed pricing and promotional decisions. Another example is Ahold, a Dutch retailer, which achieved much greater performance in the supply chain by using its data-mining capability and knowledge extraction in its customer database. Management information systems can expand the span of control of individual managers, which can support the flattening of organisations. These examples show that information systems may become opportunities for creating, supporting or changing generic strategies. On the other hand competitors have similar opportunities there are also costs and risks associated with using information systems in this way. IS can also be a threat New entrants in the financial services sector have been able to introduce telephone bank-in through call centres very quickly. They were able to take advantage of the fact that they did not have an established branch network, and so could use the new technology very quickly. The technology worked to the disadvantage of established banks with many local offices. They found it costly to close branches. The technology was an advantage to the new, a disadvantage to the old. This illustrates a more general point that, for all the potential opportunities, IS can also be a threat. Information systems enable new competition Computer-based information systems represent opportunities for one business and threats to another company. In retailing, large chains have benefited at the expense of smaller shops, large suppliers have benefited at the expense of smaller ones, and large retailers have more power over suppliers. Any use of IS by one company to enter a new market, reduce costs and so on, is a potential threat to a competitor. They lose out if they have not seen the possibility, or have managed implementation less effectively. The London Stock Exchange is threatened by the fact that modern technology allows major institutions to trade shares directly, rather than use the market institution. The problem is increased by the fact that competing exchanges have implemented new information systems more effectively. They are likely to gain a larger share of a smaller market. Information systems place new demands on management time Implementing a major system takes a great deal of management time a cost that managers rarely include when evaluating investments. They require managers to look inward at (important) operational problems of staff, system design, and security. The danger is that they do not look at (even more important) issues of how to use the systems for strategic advantage. In other words: managers are often balancing between a ‘problem orientation and an ‘opportunity orientation. Senior management frequently underestimates the resources required to implement new information systems, especially of managing the many organisational implications. Implementing an information system successfully is difficult many research reports comment on the difficulties of implementing information systems. This is especially true of systems which involve many stakeholders with different interests or those which are innovative in other respects. They often take place in an uncertain environment, from a competitive as well as from a technological point of view. These uncertainties make it difficult to plan a change over a longer time. At the same time, the stakes are getting higher in terms of costs, people and other resources. Even when applications work, there may be downsides Managers often buy in expertise for development, operations and consultancy. These suppliers become the main experts of a companys IS resource. This dependency can be misused. Their lack of knowledge and insight in the organisation causes major problems. They have difficulty in negotiating successfully with the external providers and crucial company knowledge becomes the asset of other companies. References Achterberg, J.S., Gerrit, A. and Heng, M.S.H. (1991) Information systems research in the post-modern period. In Nissen, H.E., Klein, H.K. and Hirschheim, R. (eds.) Information Systems Research: Contemporary Approaches and Emergent Traditions. Elsevier Science Publishers BV, North Holland. Anderson, M. (1992) Implementing an information infrastructure strategy: the University of Edinburgh experience. University Computing Antill, L. (1991) Selection of a research method. In Nissen, H.E., Klein, H.K. and Hirschheim, R. (eds) Information Systems Research: Contemporary Approaches and Emergent Traditions. Elsevier Science Publishers BV, North Holland. Baroundi, J.J. and Orlikowski, W.J. (1988) A short form measure of user information satisfaction: pychometric evaluation and notes on use. Journal of Management Information Systems Boaden, R. and Lockett, G. (1991) Information technology, information systems and information management: definition and development. European Journal of Information Systems Breaks, M. (1991) Information systems strategies. British Journal of Academic Librarianship Burrell, G. and Morgan, G. (1979) Sociological Paradigms and Organisational Analysis: Elements of the Sociology of Corporate Life. Ashgate Publishers. Campbell, W.G. and Fiske, D. (1959) Convergent and discriminant validation by the multitrait- multimethod matrix. Psychological Bulletin Creswell, J.W. (1994) Research Design: Qualitative and Quantitative Approaches. Sage Publications.Return to text Fitzgerald, E.P (1993) Success measures for information systems strategic planning. Journal of Strategic Information Systems Galliers, R.D. (1991) Strategic information systems planning: myths reality and guidelines for successful implementation. European Journal of Information Systems

god? :: essays research papers

Many people have tried to prove through many ways that God exists. Anselm used the ontological argument, proposing that if God could be thought of and perceived, then God has to exist. At the center of the ontological argument is the idea or concept of existence. The Ontological argument is a group of different philosophers arguments for the existence of God. "Ontological" means talking about being and so in the Philosophy case, that being is the existence or being of God. The ontological argument differs from other arguments in favor of God because of the fact that it is an a priori deductive argument, a priori means that a person arguing this can reach a certain conclusion by the use of reason and not proof. A deductive argument means that if the premises that are put into the argument are true, then the conclusion must be true. Thus, Anselm tends to base his argument on the definitions and the terms that he used. Anselm’s first form of the argument is that God is "that than which none greater can be conceived" (45) . Firstly, it must be emphasised that Anselm’s definition does not limit God to being the "greatest" but Anselem makes it known that nothing greater can be thought than God himself. Therefore, God should not in any way be linked to terms such as ‘omnipotent’ as terminology such as this limit him to what he really is. With this definition, Anselem tries to prove that not only does God exist in the mind but also in reality. He is saying that Because God is something and can be perceived, God must exist. Another way of stating this is that: God is perfect so he must exist because he would not be perfect if he didn't exist. Anselm uses the example of "the fool" to prove his point on God’s existence. He says that when "the fool" says that "There is no God" in the Psalms, he must therefore understand what he hears , and what he understands in his language by the term "God". Therefore, if he knows what God is, God must exist as it is impossible to know what something is if it does not exist. The atheist, as Anselm points out, is able to understand the phrase "being than which none greater can be thought." He concludes that if an atheist can understand this, then God is in the atheist's understanding.

Motivation Plan. About my mentor Essay

Tangie Stevenson works for Medicredit Corporation, which is a Management and Recovery Agency, better known as The Outsource Group. This agency is a third party collection agency which a third-party collection agency is as agency that was not a party to the original contract between a creditor first-party and a debtor second-party. In most cases, a third-party collection agency is used once internal first-party collection efforts have been considered unsuccessful. First-party collection agency usually lasts for a period of months before the debt is turned over to a third-party collection agency. A creditor assigns accounts to a third-party collection agency for a fee. The fee differs depending on a wide variety of factors ranging from the collection agency that the creditor chooses to work with, to the number and type of accounts that will be submitted on a routine basis. The fee can be as simple as a flat fee per account submitted or a performance percentage fee on each amount that is collected. In some cases, it may be a combination of both. It is dependent upon the relationship that is agreed upon. As a collections manager Tangie oversee’s all activities related to the company’s credit and collections. She is responsible for formulating, implementing, and maintaining credit and collections policies, monitoring collections and past due accounts, reporting on the activities of the accounts receivable department, and ensuring timely collection of customer accounts receivables. She also provides training, direction, and evaluation of credit and collections employees. In addition to overseeing the collection department staff, she tracks customer feedback through the review of incoming letters, emails, and phone calls and the analytical data collected through outside reporting agencies. She also identifies errors or glitches in collection procedures and recommends solutions to increase collections on delinquent accounts while ensuring customer satisfaction and retention. The Plan I have established a plan to keep the employees in Tangie’s department motivated and satisfied. Keeping employees motivated and satisfied are important elements of not only getting the most out of your employees, but also in retaining your best employees. The best employees are always in high demand, and will change companies if they are not kept motivated and satisfied at work. It doesn’t matter what you build, invent or sell; your organization can’t move forward without people. CEOs, company founders and managers the world over know that keeping the teams beneath them moving forward together in harmony means the difference between winning and dying. The plan that can be applied to Tangie’s department that would increase the motivation, satisfaction and performance would be to first, have the team members build ownership among themselves. They must feel as if they own the place and not just work here. Once of the principles of self-managed teams is to organize around a whole service or product. One way to inspire this feeling is to have each of the members become familiar with what the other members are doing, allowing them to bring their ideas for improvement to the table and have input in the entire process. If the roles are too specialized, have each of the members of the team exchange responsibilities often. This all makes them feel like â€Å"it’s mine†, and most people, when it’s theirs, really don’t want to fail. Next, you must trust the employees to leave their comfort zones. This means to allow them to do more than one specific task, it will allow them to grow and become more confident in their abilities while making them feel more valuable to the organization. Even though as a manager it may feel like allowing individuals to try new things presents a risk to productivity or places workers outside of their established place, it heads off other issues. The bigger risk is having people get burnt out or bored. Then, is to keep the team informed; business leaders have a clearer perspective on the bigger picture than their employees do. It’s really important to tell subordinates what’s going on. What a manager may take for common knowledge about how things are going or what challenges are down the road, employees should be informed of. Spreading the intel lets everyone in on the lay of the land and at the same time strengthens the feeling among workers that they are an important asset to the organization. Then, is the fact that your employees are adults so treat them as such. This is also important when it comes to motivation and satisfaction in the organization. Employees need to be dealt with in a respectable manner. In any organization there is going to be bad news. It could have to do with the individual or the company as a whole but just remember to treat employees accordingly. As a manager, if you choose to keep people in the dark about trying times or issues, the fallout could be more serious than the issue itself. When people are left out, they tend to make things up. An important part of the plan is to remember that money matters, but not as much as you think. Compensation packages are a big deal when employees are hired, but once hired the motivation tends to go downhill. The motivation then comes from things like the challenge of the work, the purpose of the work, the opportunity to learn, and the opportunity to contribute. Last, is to reward and recognize employees if they’ve done something truly outstanding. Instead of telling others that your employees are doing such a great job, take the time to bring a specific person into your office or write an email or note along with that person’s paycheck to let him know that his work is truly outstanding. Rewarding them with small gifts like tickets to a movie, a gift certificate to a grocery store or even highly wish for tickets to a sports game is a good reward. Reward employees with time off, you will be astounded to see how quickly your employees get to work when you offer to let them leave a little early or if you give them the option of coming to work a little late the next day. Reference Forbes. (2013). 7 Ways to Keep Your Employees Happy (And Working Really Hard). Retrieved from http://www.forbes.com/sites/karstenstrauss/2013/09/08/7-ways-to-keep-your-employees-happy-and-working-really-hard/

Compilation of Recipes

COMPILATION OF RECIPES (Asian and Western Cuisine) SUBMITTED BY: Group 1: Jelica Louise Pascual David Therese Daryll Santos Janine Crister Valencia Mary Joy Jose Reyes Cristoni Fajardo Ariez Murayag 3-D BIT (Food Technology) SUBMITTED TO: Ms. Johna Coffi Felipe PHILIPPINE CUISINE Entree: Kare-Kare (Vegetable Stew) Ingredients: * 3 lbs Pork pata (or any other meat of your choice) * 1 small banana flower bud (sliced) * 1 bundle of Pechay or Bok-choy * 1 bundle of string beans (cut into 2† slices) * 4 pcs eggplants (sliced) * 1 cup ground peanuts * ? cup peanut butter * ? cup shrimp paste (bagoong) 34 ounces water (about 1 liter) * ? cup annatto seeds (atsuete) soaked in a cup of water * ? cup toasted ground rice * 1 tbsp garlic (minced) * 1 large onion (minced) * Salt and pepper Procedure: 1. In a large pot, bring the water to a boil 2. Put in the pork followed by the onions and simmer for 2. 5 to 3 hrs or until tender (35 minutes if using a pressure cooker) 3. Once the meat is t ender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes 4. Add the toasted ground rice and simmer for 5 minutes . On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes 6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are) 7. Add salt and pepper to taste. Serve hot with shrimp paste. Enjoy! (Yields 6) Gising-gising Ingredients: * 1kg assorted seafood (shrimp, squid, tuna & cooked mussels) * 4 tbsp butter * 2 large garlic cloves * 1 small onion * 100g broccoli * 100g cauliflower * 100g string beans * 100g snow peas * 100g carrots * 1 small red capsicum * 3 tbspn oyster sauce 4 tspn dark soy sauce * 1 tspn sugar * 1-2 tspn chili paste or 2 bird eye chili (deseeded and chopped) * cornstarch slurry (1 tablespoon water + 1 1/2 tbspn cornstarch) * good pinch of ground black pepper Procedure: 1. In a large wok/pan, heat (medi um high) the butter and saute the garlic and onions. Add in the fish and squid pieces, stir for awhile till they become slightly cooked. Stir in the shrimps. 2. Keep in stirring mixture till the shrimps turns light orange. Add in your mussels and saute for another minute. Pour in your prepped vegetables and stir fry for around 2-3 minutes. . Season with sugar, ground pepper, oyster sauce, chili sauce and dark soy sauce. Reduce the heat into medium heat, give the mixture a good stir and let it simmer. Pour in the cornstarch slurry (stir before pouring) and quickly mix the mixture to evenly distribute the slurry to the sauce. Simmer it for another 1-2 minutes and test the vegetables by eating some pieces of it, it should be crunchy but cooked. Sauce will thicken by this time, so keep on stirring for even cooking but be careful so that you don’t break the fish pieces too much. 4. Pour Gising! Gising! Seafood Extreme) in a large serving bowl or a large sizzling plate and serve wh ile it’s still hot. (Yields 8) Dessert: Ginataang Bilo-bilo Ingredients: For the bilo-bilo, sticky rice dumplings * 1-1/2 cup glutinous rice flour * 3/4 cup water For the stew * 2 13. 5-ounce cans coconut milk * 1 cup water * ? cup uncooked small  sago  (tapioca pearls) * 1/2 cup  jackfruit, sliced lengthwise into strips * ? cup sweet potato (diced) * ? cup ripe Saba (diced) * 1/3 cup sugar Procedure: Knead the rice flour and water in a mixing bowl to make a smooth dough that holds together and separates cleanly from the bowl.With floured hands, pinch off a small piece of dough, roll into a ball like a marble roughly the size of a penny. Place the rolled dough on a plate and cover with a damp towel until they are all ready to be cooked. Bring coconut milk and water to a boil in a large pot over medium to high heat. Add  sago  and simmer covered over low heat for 20 minutes. Add bilo-bilo, sweet potato, Saba, jackfruit, and sugar. Simmer until sago  and bilo-bilo  are cooked through, about 20 minutes more. Stir occasionally to keep sago and bilo-bilo  from sticking to the bottom of the pot.For a thinner stew add more water and adjust the sweetness by using more or less sugar. Ladle the stew in bowls, serve warm with more sliced jackfruit. (Yields 4) Dessert: Tibok-tibok Ingredients: * 6 cups carabao's milk * 50 grams glutinous rice powder * 150 grams cornstarch * 1 cup sugar * grated rind of 2 limes (dayap) * oil or butter * greased banana leaf 1   In a wok, mix carabao's milk, glutinous rice powder, cornstarch, and sugar. Cook at low heat, stirring mixture constantly. 2   Add rind and stir continuously with a wooden spatula until smooth and thick.Carefully dip finger or the handle of a wooden spoon into the mixture. 3   When it no longer sticks to the finger or spoon, remove mixture from heat. 4  Ã‚  Grease  a 9-by-9-inch square pan with oil or butter then top with a greased banana leaf. 5   Pour mixture in and spread evenly. Let mixture cool then top with latik. Makes one 9-inch square pan. CHINESE CUISINE Entree: Chicken and Bean Sprout Salad Ingredients: * 400 grams Bean Sprouts * 300 grams Chicken Breast * 1 tsp Soy sauce * 2 tbsp Onion chives (chopped) * 1 tbsp Vinegar * 1 tsp Sugar * 1 tbsp Soy Sauce * Pinch garlic (chopped) 1 tbsp Peanut oil * 1 tbsp Sesame Oil * Salt and pepper (ground) Procedure: 1. To prepare the sauce, mix together all the ingredients in a bowl, and season with a little salt and pepper. Allow to stand for 20 mins. 2. Meanwhile, cook the bean sprout for 20 mins in boiling water. Drain and refresh under cold water. Set aside to drain completely. 3. Sprinkle the chicken with the soy sauce and steam in Chinese Bamboo Steamer over a large pan or wok for about 15 mins, until cooked through. 4. Remove the chicken from the steamer, set aside to cool, then thinly slice. 5. Mix together the bean sprouts and chicken.Pour over the sauce and serve. (Yields 4) Dessert: Sago and Fruit Jelly Ingredients: * 175 grams sago * 1 liter water * 2 tbsp gelatin * 220 grams fruit cocktail * 70 grams raisin * 125 ml evaporated milk * Sufficient raisins, strawberries and grapes Procedure: 1. Bring 1 liter of water to a boil. Add in sago and stir continuously until sago is nearly glassy. Remove from heat, cover and set aside for 20 min. 2. Dissolve gelatin in 125 ml hot water. 3. Combine fruit cocktail, raisins, evaporated milk with the sago mixture. Add in gelatin mixture, stir well and pour quickly into mould.Chill in the refrigerator until set. Invert on plate, garnish with raisins, strawberries and grapes. Serve. (Yields 5) JAPANESE CUISINE Entree: California Maki Ingredients: * cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water) * bowl of water * nori (seaweed) sheets, cut in half * wasabi * Mayonnaise * ripe mango slices * cucumber slices * crab sticks * bamboo sushi mat Procedure: 1. Spread rice on the sushi mat, leaving half an in ch of margin on the edge. 2. Then lay half a nori sheet in the rice.On the nori, lay out crab sticks, mango slices, and cucumber slices lengthwise. Finish with mayonnaise. 3. With the help of the sushi mat, roll up sushi and seal tightly but gently. 4. Using a very sharp knife, slice into 1-inch rounds. Cut firmly straight down. Dessert: Dorayaki Ingredients: * 4 eggs * 140 grams (2/3 cup) sugar * 2 tbsp honey * 1 cup All Purpose flour * 1 tsp baking powder * 1-2 tbsp water * 520 grams sweetened red bean paste Procedure: 1. In a large bowl, combine eggs, sugar and honey until the mixture gets fluffy. 2. Sift flour and baking powder to the bowl and mix.Keep in the refrigerator to rest for 15 min. 3. Stir in ? Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy. 4. Heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil an d coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of Dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter â€Å"pancake†.When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes. 5. Make sandwich with red bean paste. Put more red bean paste in the center so the shape of Dorayaki will be curved (middle part should be higher). Ready to serve. (Yields 16 pcs) KOREAN CUISINE Entree: Bibimbap Ingredients: Kimchi Ingredients: * 1 large Chinese or Napa Cabbage * 1 gallon (4l) water * 1/2 cup (100g) coarse salt * 1 small head of garlic, peeled and finely minced one 2-inch (6cm) piece of fresh ginger, peeled and minced * 1/4 cup (60ml) fish sauce * 1/3 cup (80ml) chili paste or 1/2 cup Korean chili powd er * 1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends) * 1 medium daikon radish, peeled and grated * 1 teaspoon sugar or honey Procedure: 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water.Put a plate on top to make sure they stay under water, then let stand for 2 hours. 3. Mix the other ingredients in a very large metal or glass bowl. 4. Drain the cabbage, rinse it, and squeeze it dry. 5. Here’s the scary part: mix it all up. Some recipes advise wearing rubber gloves since the chili paste can stain your hands. 6. Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. 7. Check the kimchi after 1-2 days. If it’s bubbling a bit, it’ s ready and should be refrigerated.If not, let it stand another day, when it should be ready. 8. Once it’s fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving. Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented. INDIAN CUISINE Entree: Chicken Roti Ingredients: * 2 tablespoons ground turmeric * 1 tablespoon crushed dried chili flakes * 1 tablespoon cumin seeds * 1/2 tablespoon coriander seeds * 1/2 tablespoon ground cloves * 1/2 tablespoon ground ginger * 1/2 tablespoon garlic powder 1/2 teaspoon yellow mustard seeds * 1/2 teaspoon ground black pepper * 1/2 teaspoon ground allspice * 1/8 teaspoon ground cinnamon * 2 teaspoons salt * 1/4 cup vegetable oil * 1 chicken, cut into 8 pieces * 2 cups chopped onion * 1 tablespoon minced garlic * 2 teaspoons minced fresh ginger * 2 sprigs fresh thyme * 1/2 hot pepper, such as Scotch bonnet or serrano, seeded and finely c hopped, or to taste * 2 cups chicken broth * 1 can unsweetened coconut milk * 1 tablespoon light brown sugar * 2 tablespoons finely chopped fresh cilantro * 1 recipe West Indian Bread for Roti, recipe follows, breads kept covered and warmProcedures: In a medium skillet or saute pan combine the turmeric, chili flakes, cumin seeds, coriander seeds, cloves, ginger, garlic powder, mustard seeds, pepper, allspice, and cinnamon and cook, shaking the pan frequently, until spices are fragrant and just beginning to smoke. Remove from the heat, transfer to a shallow plate and allow to cool completely. Transfer to a coffee grinder or spice mill and process until very finely ground. Reserve 6 tablespoons of the spice mixture separately and transfer the remainder to an airtight container and save for another purpose.In a mixing bowl combine the chicken, 2 tablespoons of the curry powder, 1 teaspoon of the salt and 2 tablespoons of the vegetable oil and set aside, covered, for 20 minutes. In a la rge Dutch oven, heat the remaining 2 tablespoons vegetable oil, and, when hot, add the chicken pieces and cook, turning occasionally, until golden brown on all sides, about 8 minutes. Add the onion, garlic, ginger, thyme, hot pepper if using, and remaining 4 tablespoons curry powder and cook, stirring, until the vegetables are soft, about 4 minutes. Add the chicken broth, coconut milk, and brown sugar and bring to a simmer.Add the remaining teaspoon of salt, and cook, stirring occasionally, until chicken is very tender and falling from the bone and the sauce has reduced enough to coat the back of a spoon, about 1 1/2 hours. Stir in the cilantro and adjust seasoning, if necessary. (Note: traditionally, curried chicken roti is eaten with the chicken still on the bones. If you prefer otherwise, at this point you can remove the chicken from the sauce and remove the meat from the bones and then return the meat to the sauce before serving. ) Serve the chicken and sauce ladled into the cen ter of the roti breads, then fold both sides over the filling.Fold the top and bottom ends over the sides to form a neat square package, and serve. West Indian Bread for Roti: * 4 cups all purpose flour * 2 tablespoons baking powder * 1 teaspoon salt * 1 tablespoon vegetable oil, plus more for cooking roti * 1 cup water Procedures: To make the breads, combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel.On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter. Set aside, covered, until ready to cook the breads to serve. (Do not stack. ) Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil. When h ot, add the bread dough and cook until brown spots form on the bottom, about 1 minute. Turn the bread and cook on the second side, about 1 minute longer. Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.Yield: 6 large roti breads Dessert: Almond and Fruit Jelly Ingredients: * 4 1/2 ounces agar powder * 1 teaspoon almond extract * 1 1/2 cups water * 1 1/2 cups fresh milk * 1/4 cup granulated white sugar * 1 can (30 ounces) fruit cocktail Procedure: 1. Combine milk and agar powder. Stir 2. Add almond extract and mix well. Set aside. 3. Boil water and put-in sugar. Stir until well dissolved. 4. Pour-in the agar and milk mixture and let boil while gently stirring. 5. Let the temperature cool down then transfer to a shallow contaner. 6. Refrigerate for 2 to 3 hours. . Slice the jelly into squares and mix with the fruit cocktail. 8. Serve for dessert. Share and enjoy! (Yields 6) INDONESIAN CUISINE Entree: Nasi Goreng Ingredients: * 2 cups long-grain rice, rinsed * 2 1/2 tablespoons kecap manis * 1 tablespoon Yeo's Dark Soy Sauce * 1 tablespoon sweet chilli sauce * 1/4 cup peanut oil * 4 eggs, lightly beaten * 1 brown onion, thinly sliced * 1 teaspoon sambal olek (see note) * 3 garlic cloves, finely chopped * 1 teaspoon shrimp paste * 1 carrot, peeled, finely chopped * 1 small chicken breast fillet, chopped 300g green prawns, peeled, deveined, roughly chopped * 3 green onions, thinly sliced * 1/4 small Chinese cabbage, finely shredded * 1/4 cup fried shallots (see note) * thinly sliced red chillies, to serve Procedures: 1. Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold (see tip). 2. Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. 3. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat.Add one-quarte r of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways. 4. Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through.Toss through half the sliced omelette. 5. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. Gado Gado Ingredients: * 1 thinly sliced medium sized fresh cucumber,  ) * 1 cup of string beans cut into 4 cm long pieces, * 1 cup of shredded cabbage, * 1 cup of mung bean sprouts, * 2 small chayotes cut into w edges For the sauce: * ground roasted peanuts, dried shrimp paste (terasi), sugar, salt, and water * Blanch and strain string beans, mung bean sprouts, cabbage and slice 1 cucumber. Grind these ingredients with a mortar and pestle until they’re smooth: 1 ts salt, 2 ts dried shrimp paste, , and ? cup’s worth of sugar. Procedure: 1. Add 1 cup of finely ground roasted peanuts (or 1 cup of peanut butter) and grind it all some more until it’s mixed well. If you use peanut butter instead of ground roasted peanuts, add less salt because there’s salt in the peanut butter. 2. Add ? cup of water and mix it well. 3. Transfer the vegetables to a serving plate and pour the sauce on top of it or mix all the vegetables with the sauce in the mortar before serving. (Yields 2) SatayIngredients: * 8-12 skinless chicken thighs, cut into thin strips * 1 package wooden skewers SATAY MARINADE: * 1/4 cup minced  lemongrass  , fresh or frozen * 2 shallots OR 1 small onion, sl iced * 3 cloves garlic * 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste * 1 thumb-size piece ginger, thinly sliced * 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric * 2 tsp. cumin * 3 Tbsp. soy sauce * 4 Tbsp. fish sauce * 5-6 Tbsp. brown sugar * 2 Tbsp. vegetable oil Procedure: 1. If using wooden skewers, soak them in water while you prepare the meat. 2.Cut chicken into thin strips and place in a bowl. 3. Mix all marinate ingredients. Mix well. 4. Taste-test the marinade – you will taste sweet, spicy, and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier. 5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours). 6. When ready to cook, thread meat onto the skewers. Tip:  Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a â€Å"handle† to e asily turn the satay during cooking. 7.Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes. (Yields 2-4) VIETNAMESE CUISINE Entree: Pho (Rice Noodles) Ingredients: * 2L (8 cups) salt-reduced chicken stock * 2 thick slices ginger * 1 onion, thinly sliced * 2 garlic cloves, sliced * 1/3 cup (80ml) fish sauce * 375g vermicelli rice noodles * 400g chicken breast, very thinly sliced * 1 cup (80g) bean sprouts * 1 long red chilli, seeds removed, thinly sliced 1/3 cup each of basil, mint and coriander leaves, to serve Procedure: 1. Place stock and 2 cups (500ml) water in a saucepan with ginger, onion, garlic and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 20 minutes. Strain, discarding solids, then return soup to pan. Cover and return to the boil. 2. Meanwhile, prepare noodles ac cording to packet instructions. Drain well. 3. Divide the noodles among warmed soup bowls, then top with the sliced chicken. Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts. Serve garnished with chilli and fresh herbs. Yields 4) Vietnamese Salad Rolls (Spring Rolls) Ingredients: * 1 (8 ounce) package  rice vermicelli * 8 ounces  cooked, peeled shrimp, cut in half lengthwise * 8  rice wrappers (6. 5 inch diameter) * 1  carrot, julienned * 1 cup  shredded lettuce * 1/4 cup  chopped fresh basil * 1/2 cup  hoisin sauce * water as needed Procedure: 1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. 2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften.Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients. 3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave. 4. Serve the spring rolls with the warm dipping sauce. SPANISH CUISINE Entree: Paella Ingredients: * 2 tablespoons vegetable oil * 1 onion, finely chopped * 4 or 5 large cloves garlic, minced 1 tablespoon finely minced gingerroot * 1 teaspoon ground annatto (achiote) * 1 cup long-grain rice * 3 ounces cured chorizo, diced * 2 medium tomatoes, coarsely chopped * 2 cups chicken or fish stock * 1 tablespoon fish sauce * Several good grinds of black pepper * 1/2 to 3/4 pound fresh shrimp, peeled and deveined * 1/2 cup fresh or frozen peas * Pimiento-stuffed olives * sliced hard-boiled egg, for garnish (optional) Procedures: * Heat the oil in a medium, heavy saucepan and sau te the onion, garlic, and gingerroot over moderate heat, stirring, until the onion wilts and the mixture becomes aromatic. Stir in the annatto and mix well, then add the rice and the diced chorizo and cook, stirring, for a few minutes. * Add the tomatoes, stock, fish sauce, and black pepper. Mix well, bring to a simmer; then cover and cook over low heat for 10 to 15 minutes. * Stir in the shrimp and the peas, then cover and continue to cook over low heat until all the liquid has been absorbed and the shrimp have turned pink, about 5 to 10 minutes. Remove from the heat and let stand, covered, for 5 to 10 minutes before serving. Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.Soup: Sopa de verduras con pollo (Vegetable soup with chicken) Ingredients: * 2 turnips * 5 carrots * 3 leeks finely chopped * 1 stem celery * 3 medium potatoes * ? chicken * salt Procedures: Peel and chop all ingredients except the chicken put in a potà ‚  with 500 ml  of water; add the chicken and a trickle of oil; boil for 3/4  of an hour at low heat. Add water if necessary  and season with salt. Remove the chicken and split into pieces and  replace it  in the soup. Serve it hot. Appetizer: Garlic-cheese bread Ingredients: * french bread * butter with garlic ham * cheese Procedures: * slice the bread * spread the butter with garlic * and then toast in pan * after that top the ham * together with cheese on top Dessert: Tocinillo de cielo – Golden caramel custard Ingredients: * Ingredients: * 6 egg yolks * 250 g of sugar * 300 ml of water For the caramel: * 1 tbsp of sugar * 1 tbsp of water Procedures: Put the sugar in a saucepan with the water and heat until the syrup goes golden brown. Cover  6 small moulds evenly and put to one side. Put the sugar and water in an earthenware dish and heat until the syrup goes stringy.Beat the egg yolks and slowly add the syrup, stirring as you pour. Strain and pour  the cara melised mixture into the 6 small moulds. Cook in a bain-marie in the oven at 150? C for around 15 to 20 minutes. When the  custard has set, remove from the oven, leave to cool and take it out of the moulds. Serves 6 people. Beverage: Granizado de limon o frutas – Iced lemon crush Ingredients: * grated zest and freshly squeezed juice of  8 lemons or the juice of 4 lemons and add the rest with other fruit juice * 150 g sugar * crushed ice Preparation:Put the zest and sugar in a saucepan with 250 ml cold water and bring to the boil for 5 minutes. Strain. Add 500 ml col water and the lemon juice or the mix of lemon and fruit juice. Pour into a freezerproof container and freeze for about 1 hour until ice crystals have formed around the edge. Break up with a fork and serve. Add extra crushed ice, for serving. To Ms. Johna Coffi Felipe†¦ To our professor of two semesters.. You gave us strength.. We are glad you were our teacher.. Thank you for giving us courage.. You made u s better persons.. You gave us confidence in ourselves..Thank you for your patience. You helped us see what we could be.. You have inspired us deeply.. And for that, we will never forget you.. One unknown author had said.. â€Å"Teachers are like the candles, which consume themselves to brighten the lives of others. † Mam, you are just like that.. Thank You Very Much for staying with us in two semesters! Even though we know we’ve stressed you out with our very hard heads. We will miss you.. We hope you’ll miss us too May God Bless You All The Time! Love always, Group 1 Ariez and Cristoni w/ the Teletubbies (Kayo po nagbansag samin nyan! XD)