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The answers to ten key questions of some experts who have seen the best and the worst of public speaking are presented. It is stated that the best of public speakers can get nervous at the podium if they are not prepared, and even a new or nervous presenter can make an impact with right preparation.

Alternatives for Caspian Sea caviar are described. Caspian Sea caviar is decreasingly available due to dwindling stocks of sturgeon in the sea.

The word billiards is closely associated with royalty because many royal persons have patronized the game. It follows that the equipment like billiards table and cues should be fit for royalty. Rick Williams, owner of Toronto based Academy of Spherical Arts discusses the exotic billiard tables.

A lot of tour operators have started arranging tours to colder climates like Antarctica, so winter wear for severe conditions will have to be considered before any trip. A comprehensive list of some companies offering top-quality wear for expeditions are featured as outerwear for winter is getting more advanced.

Workplace bullying, a phrase that many people are not yet familiar with, is a range of behavior that breaks down the mental and physical health of its target. Workplace bullying dismantles teamwork, reduces efficiency and productivity, and costs money, and hence the organizations need to be accountable and responsible for the environments they create.

The modest safety razor has morphed into a variety of forms worthy of most discriminating men. A buyerEs guide of razors for men is presented.

Restaurants Canada's Chef Survey 2020 identified this niche as a top trend, embracing fermented foods such as kimchee and tempeh, as well as naturally raised, antibiotic-free meats. PILLd founder and CEO Mohamad bakih. m fr~ ~» l'his is going to be the biggest trend that comes out of [the palideittic]; ptiol w COVID-19, unly dbuul fuui pLI' cent of restaurants had a ghost kitchen", says Chris Elliott, senior, economist with Restaurants Canada. 1 FOOD FILE F*6 THANKS TO COVID-19, 2021'S DOMINANT FOOD TRENDS ARE ARRIVING A LITTLE w 'lillilli~zimi AHEAD OF SCHEDULE / BY SARAH B. HOOD t's not quite true that a global pandemic has revolutionized menu trends across Canada, but what it has done is act as a catalyst & r for change, forcing foodservice businesses to undergo evolutions 448, ". [Extracted from the article]

What makes a play recognizably Canadian? A Canadian setting? A Canadian subject? Is it that indefinable 'quirkiness' that so many foreign critics mention? I myself have a firm confidence that [...]

Canadian artists continue to interpret our greatest interpreter IT'S EIGHTEEN YEARS AND COUNTING SINCE GLENN GOULD DIED, AT THE AGE OF FIFTY, FROM A STROKE THAT HALTED FOREVER THE PROCESSES [...]

THIS YEAR 2000, WHICH IS BEING CELEBRATED AS A MILESTONE AROUND THE WORLD, IS ESPECIALLY IMPORTANT TO Canada's National Youth Orchestra, for whom it represents a special anniversary. It was [...]

The importance of informal communications and steps to build strong social networks within the organizations are discussed.

Information about Tokaji, the legendary sweet wine from Hungary, is presented.

Globalization is driving businesses to different countries where different languages are used for communication. Mastering such languages can be of a great help for businesses. Suggestions are offered to Canadians to master business communication in other languages.

The history, current trends and prices of the woven wool fabric, tweed are discussed.

The history and trends of cowboy hats are discussed.

Ten ways to determine a company's readiness for disasters are discussed.

The influence of The Patriot Act on business enterprises in Canada is discussed.

The history and making process of Armagnac is discussed. Interesting trivia on Armagnac is also presented.

David Ben is not only a magician but also holds a masters degree in law from the London School of Economics. Ben spends time teaching others how they can use the tools of magicians, mind readers and mediums to prosper in business.

The urban waste turning is into a toxic eyesore fouls 120-kilometre-long river named Wadi Hanifah. The Toronto firm, Moriyama & Teshima Planners Ltd. has partnered with the British engineering company, Buro Happold on a massive $207 million project to clean up the polluted waterway.

'DOES ANYBODY KNOW HOW WHEAT GOES?' That was the question that pulled me out of the ranks of the onlookers and into the cadre of creative artists at Public Dreams [...]

YOU WOULD HARDLY THINK IT OF A MUSICAL PROFESSION THAT INVOLVES PERFORMING FOR THOUSANDS OF LISTENERS AT A TIME, BUT THE CAREER OF A CARILLONEUR is a lonely calling. Solitary [...]

The article discusses the rich diversity of the culinary influences of British Columbia driven by the local of ingredients. Topics discussed include the book "Speaking in Cod Tongues: A Canadian Culinary Journey," by Lenore Newman, the statement of executive chef Ned Bell regarding the identity of British Columbia through the wild salmon, and the market-shopping culture kick-started by the opening of Granville Island in 1979.

A TRULY MULTIDISCIPLINARY ARTISTIC PROJECT IS A RARE THING; ONE WHOSE CONTRIBUTORS ARE ALL WOMEN IS EVEN RARER. NONETHELESS, OVER THE COURSE OF THE PAST YEAR Toronto-based Mooredale Concerts, under [...]

The article reports on the current food trends in Canada in 2017. Topics discussed include the food items served at Kelowna's Krafty Kitchen and Bar such as noodlees, Mornay sauce, and mushrooms and truffle oil; advantage of social media for restaurateurs, and increasing use of plant-based proteins in dishes.

The article discusses the success and business strategies of the American fast-food restaurant chain McDonald's over the years in Canada including its revenues, major business events and expansions. Also included are the views of the McDonald's Restaurants of Canada's president and CEO, John Betts about branding, McCafe locations and focus on customers. Details regarding the self-order kiosks, McDonald's experience of customers and impact of the company on Canadian farming economy.

The article discusses dining trends in healthy eating. Topics discussed include the increase in the number of vegetarian restaurants and bakeries in Canada and vegan chef Doug McNish of Doug's Public Kitchen's signature dish of Raw Tostada made with corn and carrot tortillas layered with sunflower seeds. INSETS: FIVE MORE TRENDS TO NOTE;FULL DISCLOSURE.