MUNICH: MADE FOR MEN

DAY:2

Did someone  say Oktoberfest?

  With  about  three  months of planning needed  to properly  enjoy the self-proclaimed  world’s  biggest  festival, Oktoberfest  should be a big, if not integral part, of your  trip. Six  million  visitors arrive in Munich to eat drink like crazy,  so this means you have to be in the ball for this party.

   Pick a tent, any tent
    Located  in the  Theresienwiese  area, the grounds  of the  festival  are huge, and comprise 14  sprawling  tents, each serving  pints upon pints of  different  beers  and pounds of mouth-watering  pork sausages.  

  Arrive in  the  morning  to  ensure  a spot  in one of the tents-recommended  above all  is the Schottenhamel  tent,  where the goal is  not only to consume as much beer and Bratwurst  as possible, but to socialize  with the hundreds  of people around.

  More to  fest  then beer

 When you feel  the need to stretch  your  legs  and give  your  stomach  arrest,  cruise  the  grounds  and scope out  the popular  brass  bands on outdoor  stages,  as well as the Rifleman’s  and  folklore  parades. Explore other tents  as well,  not necessarily  to have  another  drink,  but  to get a glimpse  of the fair  maidens  serving the alcohol.

  These tempting  and traditionally-dressed  Bavarian  babes can handle  what seems  like a dozen  glasses in their hands  and never  spill  a precious  drop.  Feeling adventurous? Pass up on yet another pork  sausage and try the oxen or pork knuckles  instead.  Should be interesting

  If you thought  a beer garden was too  good to be true, Munich  also has the largest  city park in Europe  and it’s  filled  with  nude,  sunbathing  goddesses.  Not to mention a BMW   museum…

  Babes in the buff

  As  the evening  wears on, the crowds and prices  may get a bit much.  It was only a matter of time  before Oktoberfest  became tourist-infested,  but don’t despair  since  there is still  lots more to do. Slam back a few more beers  if you want,  but if you have had your fill but still want to enjoy the early evening, stroll through the English Garden, north of the Asltadt  area you visited  yesterday.

 Another Munich claim  to fame ( at 900 acres, it is Europe’s largest  city park), the highlight of this green  space is undoubtedly  the nude  sunbathing.  That’s  right, it’s not just the beer that’s affecting  your vision;  if the  sun is not yet down, you are likely  to  see fair-haired  babes  catching  some rays  in the buff.

 Chill  in the  burbs

 As  you must  be weary from the long day of drinking and eating, grabbing a seat and just relaxing might be the right call. This can be done nearby in the happening  suburb of Scwabing,  as there are  numerous  cafes and  restaurant  where you can have something light to eat or drink and take in the sites of the city.

  Late night draws festivities, Oktoberfest and  otherwise,  to a close,  which  may be  welcome if the strong German brews are taking effect.

                                                                                                                       DAY:3

Resources: http://www.askmen.com

MUNICH: MADE FOR MEN

 “ Beer.”  That’s  all you have to when  someone has the nerve to ask, “Why  visit Munich?”  Sure, you could  list the  Bavarian  culture,  dozens  of museum  or Gothic  historical  sites  as top  draws,  but  let’s  be frank;  the home  of Oktoberfest  attracts  us  all for  its suds  first.

  Tourists  show up in drovers at one of Germany’s  most  famous  cities  and  Bavaria’s capital  to sample  all  the different  varieties of  ale,  and you should  too.  Whether you’re  tipsy or not, Munich  will  surely  leave  a  great  impression.

 Info  you need

  Visits  here are best  made  from  May to September,  when  the weather  is  fairest  and the sight-seeing  is  optimal.  Funnily  enough,  Oktoberfest,  that oh-so-famous  drinking  festival,  is help  in late  September  and is  the climax  of the tourist  season.

  Other  than  brushing up on some German  (Bier  mich!  Means “ beer  me!”  by  the way),  little  preparation is  needed  prior  to your  trip to beautiful  Munich.  The  city is laid  out  in a fashion  that  makes  navigation  easy  and, like the  rest  of  Germany, is  very modern.

   A typical  three  days  in September  can  encapsulate the best  this  fairy  tale  city  has  to offer, so let’s  get started:

DAY 1:

A lay of the land 

  The heart  of Munich  is  very  pedestrian  oriented,  and so,  instead of  batting  with droves of  BMWs on the roads, it  is  suggested you  choose  lodging  in a  convenient  location.  Try  the Hotel  Schlicker,  a  quaint  and  cheap  place, or  Le Meridien  for  something  more upscale.

  Although  you’ll  find  yourself paying a little more for the privilege of staying  in a centrally  located  hotel,  this investment  will  save you time and unnecessary  stress.  This will  become  evident  after a night  of downing  beer after beer.

Old  and new 
  The first  thing  you’ll  notice  about  Munich  is a unique  Bavarian  atmosphere.  The ornate  Gothic buildings,  friendly,  sophisticated  locals,  and   buzzing art  and cultural  scene  make Munich  a center  for the  avant-garde  and the classical.  Unlike  other cities,  however,  there is no  clash  of modern  versus old;  the  transition  is seamless.

  See this  firsthand  by walking along the  Isar  River,  which  cuts  Munich’s  center  on the eastern  side.  Head  northwest  to the Alstadt,  the historic  area, and get  ready for some real  stunning  sights.  The Marienplatz  square   is  a hub  of activity on a nice  day, as everyone  congregates  around  the Neues  Rathaus  (New  Town  Hall)  and Altes  Rathaus ( Old Town  Hall).  After  gazing  up and down  these architectural  wonders,  whip out  your  camera for  some  amazing  photo ops at the Glockenspiel, a tall  spire  within the Neues Rathaus  and probably  the most  famous  Munich site.

  Say  your   prayers

  For inspiring  views of the Alps,  and a chance  to  cleanse  your  soul  before  diluting  it with  alcohol,  visit two  majestic  churches  bordering  the square:  St.  Peterskirche  and Heiliggeistkirche.  Resist  the  urge  to go to the Hofbrauhaus,  the famous  beer  hall,  just yet and first  fill your  belly  with food.

   This  is  best done at the Viktualienmarkt,  undoubtedly Europe’s  best market  and a center to  grab  some great German eats and interact  with  the people. Visit the hundreds  of  stalls and fill up on classic German sausage,  try  the  weisswurst,  cheeses  and   exotic  fruits  and vegetables.

   To  wash it all  down,  visit the center of the market,  where a busy  beer garden  will seem like home,  though it  may  take  some time to get  used  to the Lederhosen-clad  regulars. Grab a stein,  or just a glass,  here, but  remember  that the Hofbrauhaus  calls your name.

Legendary  brew house

   Though largely a tourist  spot now, this famous  beer hall has been a Munich  tradition  since 1644. Walk in, soak in the live music and loud  die-hard  drinkers, and grab a seat. As long as you’re not in a spot marked Stammtisch ( this means it’s reserved for locals)  you’ll be accepted  with pleasure.

   Drink the night  away by trying  out the fruits of Munich’s  six major breweries’ labor:  a bock beer is quite  strong, while  a maze  is more common. This, the most famous  beer hall in the world,  will keep you buzzing  until closing time at  midnight,  after  which you can stumble  home in a content  stupor.

                                                                                                                         DAY:2

Resources: http://www.askmen.com

Feast of the Assumption of the Holy Mother of God

  This  year  the  Armenian Church  celebrates  the  Feast of the Assumption  of  St. Mary, the Holy  Mother of God, on August12.  In the Calendar of the Armenian Church,  this  feast is the fourth of  five  major  feasts  that are commemorated,  and is the  oldest one dedicated to St. Mary. The feast is usually  celebrated  on the  Sunday closest to the  date of August 15 ( on  august 12-18).  The feast  starts  on the eve, in the  evening  of August  16 is preceded by a 5-day  fasting  period  ending  on the eve of the feast, and the Monday  following  the feast day is a  Memorial Day.

  According  to the Sacred  Tradition  of the Apostolic  Church,  following the crucifixion  of Jesus Christ, the Holy Virgin  remained in Jerusalem, and lived  under the care of St. John the Evangelist.  For nearly 12 years,  St. Mary lives by  praying, fasting,  and  often  visiting the empty  tomb  of  her  beloved  Son. During  one such  visit to the  tomb,  the Archangel  Gabriel  appeared  and gave  her the  news of her imminent assumption to  heaven.  St. Mary  relayed the news to her relatives and all  Christians,  asking  them to  bury her  in  the valley  of Gethsemane.  St. Mary  also asks the Apostle  John  to  celebrate  a Divine  Liturgy,  so  she  could  receive  Holy Communion  one final  time. After  receiving  Holy Communion,  St. Mary  returned  to her room. As the Apostles prepared to  mourn her death, St. John asks the Mother of God to leave an image of her face on a board of wood.  St.  Mary  tode  the board,  crosses  herself  and brought  it close to her face.  Moistening the  board  with her tears,  she asked  God  that by  means of the board, people  would  be  cured from  disease.  As  the Apostles  surrounded St. Mary, an indescribable light  appeaed. The   Son of God and the angels  of heaven  appeared in the room.  Seeing  Christ,  St.  Mary  died. The   Armenian Apostolic  Church  uses the word « sleep»  instead  of the  word « death» in relation to the end of St. Mary's  earthly  life  thus emphasizing  her being  taken to the heaven. 

  St.  Bartholomew  the Apostle was  absent  and  did not participate in the burial  service of St. Mary. Upon  his return to Jerusalem,  he  wished to see  St. Mary  for the last time. Per his  request,  the  Apostles  opened  the tomb,  yet  they do not  find the  remains  of St. Mary.  According  to His  promise,  Jesus  Christ  had delivered  His mother  to  His heavenly  kingdom.  The   Apostles  gave  the  board  of St.  Mary  to  st.  Bartholomew   for  consolation.

  According  to  Moses  of Khoren,  st.  Bartholomew  brought  the board  to  Armenia. It  is  kept  in the  Province  of  Andzav,  in a location  called  Darbnots.  Years  later,  a  church  is  built  there in honor  of St. Mary,  and  a convent  is  opened. 

  Over  the  centuries  the  traces  of the  icon  have  been  lost,  however,  the feast  has   been  preserved  and  each  year,  on  the day  of  the  feast,  the  faithful  make  pilgrimages  and  go the  churches  bearing  the name  of St.  Mary,  and  offer  sacrifice  ( Matagh).

    The  Armenian  Church  has a deep  and  abiding  respect  towards  St. Mary.  Special  emphasis  is  placed  on her  being  a mother, her honesty,  her  unique  spirit  of  humility,  her  virtuous  behavior  and  her  unselfish  dedication.  For Armenian  woman,  the Holy  Virgin  is the   embodiment  of  virtue,  pious  motherhood,  and  the protector  of   family  sacredness.

   One of the  peculiarities  of the  feast  is  that on the  day  of the feast  the  Ceremony  of the Blessing  of the Grapes  is  conducted,  and the harvest for the entire  year is  blessed in  that  day.

 

 

 

 This material has  been  courteously  provided by the press service of the  Ararat Patriarchal  Diocese at       www.qahana.am

                        

   

 

A CUP OF DELIGHT

   Old Chinese philosophers  used to  maintain  that tea is  more  beneficial  for  health than  wine or water.  Tea  freshens  without  inebriating.  Besides,  it is not a  virus  carrier. According  to  modem  statistics,  people  across the world  drink  two  billion  cups  of tea daily,  which  means that every  second 23 thousand  cups of  tea are consumed globally.  Despite the fact that tea originated  many  centuries  ago and spawned a multitude of tea-drinking traditions,  our meetings  with  friends and  business partners  alike are preferably warmed up with an aromatic  cup  of tea. 

From  the  History of  Tea

  The  first  written  references  to tea ( Camellia  sinensis)   date back  to the 770 B.C. when  a Chinese by the name of Zhou Gun  made a remark  in his book  about a beverage  called  Tchai,  Cha  or Tay.  Later in the 2-4th   centuries  A.D. tea-drinking  became  widely  spread  in China   with the firsts  tea stores opened.  Shortly  after, tea was  valued  as a  healing  beverage  that should be made  with  boiling  water (earlier  fresh  spring  water was used). Later tea  traditions  got spread  in Japan,  Korea, India  and Mongolia. 

   Europe  first  tasted the delightful  beverage  made  of tea leaves  only  in the 16^th  century.  Among  the first  who  claim the credit  of bringing  tea and tea drinking  to Europe  were the Portuguese  who  began  tea  trade with   China in 1516,  followed  in later periods  by  other  European  nations.  At   the close of the 17^th  century  tea was  quite  popular  all over  Europe  reaching   the American  continent  in the beginning  of the 18^th  century.  In  Holland   and France  tea was   introduced  during  the first  half  of the 17^th  century, and  England  fell  in love with  tea  immediately  and forever.  Perhaps  the reason  was the  foggy  and  rainy  climate.  The English  love  drinking  tea at home  and at  work, at  official  meetings  and  friendly   gatherings, in  small cafes  and fashionable  restaurants.  

From  Tea  Plantations  to Manufacturing

  The best  way to collect tea is manually,  but  often tea leaves  are picked  with the help  of  machines  and  special scissors.  Harvesters  pluck the buds  or  twigs  of the tea bush  and the youngest  two  inches of tea leaves  since  they  deliver  the best  flavor  and  fragrance.  The processing has  specific  procedures.  First  of all, the tea leaves  are  weighed  and sorted  then  sent  to the factory  where they are cleared  of  dust and cut.  They  contain  concentrated  plant juice.  After that, fermentation  begins to derive  exclusively black  tea;  green  tea  does not have  fermentation.  To  preserve the scent  and taste  of tea it is highly  important  to watch  the fermentation  time,  humidity  and temperature.  This  process  is followed  by  drying  to keep  the leaves  from  losing  their  flavor.  The final  phase of  initial  tea processing  is sorting  by color and leaf  size,  after  which  the tea-tasters  carry  out  blending,  i.e.  mixing  of  various  teas  from different  areas  to  obtain better  aroma  and taste.  At the and tea is  distributed  and  packaged  in  the tea factory. 

 About  Tea

  Tea is a universal  curative  beverage  often  referred  to as “ an indispensable  ingredient to the  elixir  of  life”. In its  country of origin  tea  was initially  used as  medication,  then  as a ritualistic  beverage  and  only  later as a common  drink.

   We are reminded of the necessity  of  air  when we are short  of  breath.  The same apples  to tea.  Those  who  periodically   consume  tea in large amounts  are normally  used  to it and cease perceiving its  benefits.  But  the healing power of tea is  not devalued  because  of that. 

  Tea  is one  of the most widely- consumed  beverages in the world,  though  people do not always  consider tea as  a  beverage  with    a  wide range  of  therapeutic  effects  that contributes to many  physiological  processes.  Modern  research  indicates  that  the  prophylactic  effect  of tea  become  evident  when consumed  five  or six  cups  per day. Tea should  not be brewed too strong  especially  for people  with  certain  chronic  conditions.  It  should  ne not but   not boiling  hot  because  that way  it is  better utilized  by the   body  and  the  palate  receptors  better perceive  its  fragrance  and taste.  It is  doctor  recommended that tea-drinking  take  place 20-30  minutes  before  a meal.

    In Accordance  with the Weather

  While  nature  resuscitates  in  spring,  people  feel  fatigue   and  weakness  enhanced  by the  constant  drive  to  sleep. Various  blends  of  floral  teas  help  overcome  sleepiness  and  render  energy  and  liveliness.   

   In  hot  summer  weather  green  tea is more preferable.  To  quench  the thirst  and  freshen,  it  ought  to be drunk  cold.  You could  also  add a  few ice  cubes  to your  hot tea.

  In  autumn, depending  on  the  mod,  both black  and green  teas are beneficial.

  In winter,  black tea is  simply  necessary.  According to the Chinese tradition,  it  warms  the  body and helps  preserve  body  temperature. 

  Alpine  Spring  in One Cup

Tea is  wildly  popular  in Armenia  as well. Routinely,  it  is used  as a remedy  against  the  common  cold.  However,  lately  tea-drinking  has become trendy. Our city hosts  a  multitude  of  dedicated  tea-stores and tea-houses where the assortment of teas offered  is, to put it mildly, wide-ranging. Apart from Chinese, Japanese,  Indian, English and other  brands,  customers are offered a large variety of  Armenian  herbal teas.

  Historic  evidence proves that during the medieval period Armenians commonly used  herbal  infusions  for  therapeutic  purposes. Today  the herbs  growing in the Armenian  highlands are also utilized to make teas that are distinguished for their  remedial  effect and vital  significance.

  Among  the famous  brands specialized  in herbal  teas is the “Sari  Tey”  (Mountain  Tea) company, the product  of which  has  a general  run.  Basic  material  is  collected  from the ecologically clean  mountainous  areas  of Armenia  located  at a minimal  altitude  of  1500-1700  meters.  Herbal  teas are processed  according  to traditional  methods  without  chemicals.  The  assortment  offered is not very  large but all  teas are extremely  useful. 

   Lernayin  Kharnurd  (Mountain Mix)   contains thyme,  mint,  chamomile  and other herbs.  In medieval  Armenian  medicine  this mix  was  used  as a  sedative, disinfectant  and antiseptic  with a beneficial  effect  in  treatment of the common  cold  and gastrointestinal  conditions.

  Urtz (Thyme Tea)  is used  to regulate  blood  pressure, enhance  the immune  system  and to  treat  respiratory  diseases   and gastrointestinal  disorders. It is also an anti-stress  agent and an antiseptic.

  Urtz  yev  Moshi   Terev ( Thyme  and Blackerry  Leaf)  is a blend  to regulate  blood  pressure, to fight the common  cold  and to cure  gastrointestinal  conditions.

   Masour ( Dog-Rose)  is   used against  the common cold  and gastrointestinal  disorders.  Also, it is a disinfectant.

   Daghz ( Mint)  is  refreshing  and also know as an ultimate  cure for sleep  disorders,  cardical  insufficiency,  respiratory  and gastrointestinal  dysfunctions.  It is  also an  anti-stress  agent  and antiseptic.

    The teas derived  from the aforementioned  herbs  are not merely  medicinal: it is proven  that  when used  aright  they can  not only  benefit  your  health,  but  will also  render  you the pleasure  of tea-drinking  with exquisite  fragrance  and flavor.