Opera Cake from the dessert buffet of Dusit Thani Manila’s Basix All Day Dining Restaurant
MOST hotels offer a full buffet for lunch and dinner in their all-day dining restaurant. For the per head price of the buffet, you end up either being a glutton, since you try to eat as much as you can in one meal to get your money’s worth, or getting short-changed for the price you paid because you could only eat so much. Either way, you are unable to try everything that has been laid out before you because it’s next to impossible.
So, for diners who are looking for a place where they can still enjoy the flexibility of a buffet yet not have to pay extra for the food that they would obviously be unable to eat, Dusit Thani Manila has come up with the idea of offering a ‘semi-buffet.’
Dusit Thani Manila’s Basix All Day Dining Restaurant
But what’s a semi-buffet?
It’s actually still a lunch and dinner buffet that offers wide selections of appetizers, salads, soups, grilled items, even a carvery, plus desserts, and chilled juices and sodas, but for your main course, you have to choose your main entrée from a shortlisted a la carte-type menu, and it will be cooked a la minute for you and served right when you’re ready to have your main course.
Diners also have the option to have just the Salad and Dessert Buffet (which is inclusive everything on the buffet spread, plus coffee, tea and softdrinks) at Php975++ or experience Basix’s ultimate dining experience with a buffet spread and diners’ choice of a Chef’s a la carte masterpiece at Php1,450++.
Vietnamese Spring Rolls
Fresh Lumpia
One of the interactive stations, where Fresh Lumpia and Vietnamese Spring Rolls are assembled a la minute
Sweet Corn and Apple Salad
Pasta Salad with Zucchini and Roasted Tomato
Tunisian Couscous Salad
The Salad Bar allows diners to assemble their own salad
Vietnamese Pho Soup
The carving station featuring Roast Peri-Peri Pork Belly with plenty of sides
For someone who has tried it, the buffet itself is enough to satisfy diners. There is an interactive station for Vietnamese Spring Roll and Fresh Lumpiang Ubod near the entrance of Basix. Diners can have the chef stationed here assemble either or both spring rolls for them. Then the appetizer buffet spread is very extensive, offering several prepared salads and starters, such as Sweet Corn and Apple Salad, Coleslaw Salad, Pasta Salad with Zucchini and Roasted Tomato, Tunisian Couscous Salad, cold cuts, assorted cheeses, freshly baked breads and spreads, and a Salad Bar where diners can assemble their own salads or have a Caesar Salad tossed for them. There are at least five different soups to choose from, the grill is actively taking orders, and the carving station features a beautiful piece of meat, such as Roast Peri-Peri Pork Belly, complete with sides and sauces that go perfectly with it.
Grilled Fresh Pork Sausage with Sage-Garlic Jus is one of the choices for the main course
Grilled Tandoori Marinated Lapu-Lapu
Braised Red Wine Chicken with Pearl Onions and Croutons
For the main course, diners do not have to contend with food that has been sitting on the buffet table for quite some time, as their waiters will be presenting them with the main course choices for the day for them to choose from, have their order prepared by the chefs a la minute and served straight from the kitchen. At any day, there are seven main courses choices, and these choices are changed following a daily cycle.
When Flavors of Life visited Basix to try its new buffet recently, the choices were Grilled Fresh Pork Sausage with Sage-Garlic Jus, Grilled Baby Back Pork Ribs with Corn Kernels in Chili Butter, Grilled Beef Medallions with Sautéed Spinach and Marsala Sauce, Grilled Tandoori Marinated Lapu-Lapu, Braised Red Wine Chicken with Pearl Onions and Croutons, Callos Madrileña, and Snapper En Papillote, Fresh Mushrooms, Manila Clams and Bacon.
On other days, the main course selections include Kare-Kareng Bagnet, Lamb Kofta Curry, Chicken Tikka Masala and Grilled Baby Back Pork Ribs and Garlic Mashed Potatoes.
The dessert buffet offers a variety of delicious cakes
Chocolate Fudge Brownies
Panna Cotta
Tropical Coconut Cake
After the main course, it is back to the buffet table, this time for the extensive dessert spread of cakes, kakanins and fresh fruits plus a chocolate fountain. There is also an interactive crepe station to prepare various types of fruity dessert crepes for diners upon order.
By the time you’re done, you’re full, happy and satisfied.
Basix is one of the leading interactive buffet restaurants in Metro Manila and one of the first to introduce the new ‘semi-buffet’ concept of dining, which allows diners to have more freedom to choose which dishes they want to relish but still get to sample and delight in the restaurant’s extensive buffet offerings.
(Dusit Thani Manila is located at Ayala Center, 1223, Makati City. Basix is open for lunch and dinner from Mondays to Sundays. For inquiries and reservations, call 238-8888.)
CALIFORNIA Pizza Kitchen (CPK) never stops thinking of new ideas to make pizza dining a truly unique and delightful experience for diners, especially for its loyal patrons who are always looking for something new to try.
Just recently, CPK Philippines unveiled its new island concept at the newly opened CPK store in Century City Mall in Makati City. It’s actually a first for the U.S.-headquartered brand, as the Century City Mall store is the first store worldwide to be designed with an island concept.
“We call it an ‘island’ because it’s located in the center of the mall, without walls and yet has our trademark open pizza kitchen with its oven as the center of activity. Mall-goers can see us from all sides and it gives us an opportunity to showcase our food and our service. Our guests will see that this store was carefully planned to optimize the 100-square-meter space of the restaurant, allowing it to have a seating capacity of 80 persons. The design is contemporary and California-inspired. It’s the new look and feel of CPK,” explains Archie Rodriguez, president and CEO of Global Restaurant Concepts Inc., the local partner of CPK.
CPK Philippines shows off its new island concept in its store at Century City Mall
At California Pizza Kitchen’s Century City Mall store, from left: Global Restaurant Concepts Inc. president and CEO Archie Rodriguez, CPK International Franchise brand ambassador Michael Aphaivongs, CPK Philippines senior director for operations Luisa Del Rosario, and CPK senior director for business development-international franchise Byung Chul ‘BC’ Park
Every CPK store worldwide has been built with an open kitchen with its oven as the main point of attraction, so that the sight and aroma of freshly baked pizza and other sumptuous dishes are part of the CPK experience. CPK Philippines goes beyond this by introducing the island concept, which now makes mall-goers more exposed to what CPK offers.
To complement this new look, CPK has rolled out a number of new dishes that will be exclusively available to the CPK store at Century City Mall which is located at the Lower Ground Level of the new posh mall.
Chorizo + Queso Dip
Four Cheese Dip
For appetizers, CPK makes available three variants of dips – Mushroom, Chorizo + Queso, and Four Cheese – served with hearth-baked crostinis. Mushroom (Php195) combines abalone, shiitake and button mushrooms oven-baked with Queso Quesadilla and Parmesan cheese. Chorizo + Queso (Php275) is a rich fresh Mozzarella, Queso Quesadilla and Mozzarella cheese dip topped with Spanish chorizo. Four Cheese (Php175) is hearth-baked fresh Mozzarella, Queso Quesadilla, smoked Gouda and Velveeta cheeses.
Green Mango Salad
Then there is the Green Mango Salad (Php 195) which is made of crisp veggies tossed in toasted coconut and CPK’s very own Philippine vinaigrette and topped with julienned green mango. This salad, Rodriguez believes, is poised to become a hit, as it is a Philippine-inspired salad and will definitely be a curiosity in a California kitchen.
Fettuccine with Mushroom Truffle Cream Sauce
A new pasta dish, Fettuccine with Mushroom Truffle Cream Sauce (Php395), has also been added to the menu. It’s perfectly cooked fettuccine served with a rich and creamy black truffle sauce and shaved button mushrooms.
Ocean’s Harvest Pizza
For pizza, two new flavors are guaranteed to catch diners’ fancy – The Chorizo Pizza and Ocean’s Harvest. The Chorizo Pizza (Php495 for a regular pizza and Php275 for a personal pizza), which has CPK’s Original Hand-tossed dough as its crust, is loaded with chorizo, sautéed red onion, yellow and red bell pepper and mozzarella, as a tribute to the Filipino’s Spanish heritage; while Ocean’s Harvest Pizza (Php645) has a Crispy Thin Crust dough topped with a seafood medley, caramelized onion, red and yellow bell pepper, Mozzarella, fresh Mozzarella and shaved Parmesan cheeses.
Both the Original Hand-tossed and Crispy Thin Crust pizza dough are hand-stretched and authentic and made fresh daily.
For sweet endings, CPK’s new offerings include Pecorino Romano Cheesecake with Raspberry Purée, Red Velvet Sundae and Halo2. Pecorino Romano Cheesecake with Raspberry Purée (Php245) is a combination of cream cheese and Pecorino Romano on a traditional Graham cracker crust served with raspberry puree. Making up the Red Velvet Sundae are red velvet cookies layered with vanilla ice cream and chocolate fudge. Halo2 is CPK’s ice cream sundae twist of the classic Halo-Halo with its mix of coconut jelly, sweetened jackfruit, black beans, corn, bananas, caramel sauce and vanilla ice cream topped with caramelized walnuts.
White Mango Sangria (left) and Manila Sunset (right)
CPK has likewise not forgotten to offer new drinks in the form of White Mango Sangria, which is a refreshing blend of Chardonnay and mango juice; and Manila Sunset, CPK’s rich blend of red wine and mango juice. Diners can order them per glass at Php185 or per carafe at Php375.
After the opening of CPK at Century City Mall, next to open – or reopen – is CPK’s store at Shangri-La Plaza which will not be located at the new East Wing of the mall.
(California Pizza Kitchen’s other Philippine stores are located at W Global Center in Bonifacio Global City, TriNoma in Quezon City, Greenbelt 5 in Makati, Alabang Town Center in Muntinlupa, The Promenade Mall in Greenhills Shopping Center, Power Plant Mall-Rockwell Center in Makati, SM Mall of Asia in Pasay, Eastwood Mall in Quezon City, and Harbor Point Subic.)
HOW do you like your coffee – hot or cold, plain or with all the works, made with siphon method, aero press or pour over style? However you want your coffee, The Coffee Beanery makes sure you get your coffee the way you want it.
After more than a decade of leadership and craft perfection in the premium coffee segment, The Coffee Beanery, which pioneered the art of brewing coffee and was among the first cafés to introduce latte art in the Philippines, delivers again on its commitment to coffee connoisseurs with the recent launch of its new “gourmet” café concept that promises to elevate one’s experience into “pure” coffee indulgence. This new concept aims to make customers’ cups of coffee a sip above all others by conjuring the “perfect” coffee creations which synchronize with their varied sophisticated taste profiles.
“Coffee aficionados will agree that coffee is truly more than a simple cup of indulgence. With all the assortment of flavors, aromas, blends and creative presentations, enjoying a piping cup is indeed one of the greatest joys and satisfactions that they can experience. The Coffee Beanery aims to cater to these people by presenting them perfectly balanced servings of specialty gourmet coffee, their kind of coffee, just the way they like and want it,” says Badjie Trinidad, CEO of The Cravings Group, which owns and operates The Coffee Beanery.
TheCoffee Beanery’s baristas, from left: Zaldy Mangaliag, Karen Valero and Criz Osal
The promise is that customers who come in to The Coffee Beanery and order their cup of coffee can sit back and relax with the knowledge that their order is being prepared by not just friendly but well-trained baristas – who have undergone official “coffee master” chef programs at The Coffee Academy of the Philippines under the Center for Culinary Arts Manila (CCA) – using premium coffee beans sourced from the finest coffee farms in the world, including those that are organically grown in local farms in the country. Every month, The Coffee Beanery comes up with a different blend of coffee beans, which the baristas use in making cups of gourmet coffee.
These baristas have also been trained to put together a heavenly mix of coffee using different brewing methods such as siphon method, aero press and pour over – whichever particular customers prefer. For coffee connoisseurs, the brewing method makes a difference particularly in taste.
SIPHON METHOD
In a recent gourmet coffee making (and drinking) session with members of the local food media, three well-trained baristas of The Coffee Beanery – Criz Osal, Karen Valero and Zaldy Mangaliag – demonstrated the three different brewing methods used in preparing gourmet coffee.
Criz conducted the demo for the siphon method, telling everyone how The Coffee Beanery baristas first soak their coffee filter in water and and keep it in the chiller until ready to use to keep bacteria from developing (the filter is not washed every time coffee is prepared because it’s made of cloth). Then he demonstrated how coffee is finally prepared.
Step 1: Exactly 240 ml. of hot water (between 90 to 95⁰C) is weighed and placed in a stainless steel pourer. Put the siphon bowl in place in a siphon machine over the heating element, and pour in the hot water in a steady stream.
Step 2: Light up the heating element underneath and heat the water.
Step 3: Attach the upper glass cup portion of the siphon machine with the coffee filter in place, and wait for the water to boil and go up to the upper compartment.
Step 4: When water goes up, remove the lid and pour in 13 grams of freshly ground coffee and cover again.
Step 5: Open again, then stir 10 times and cover again.
Step 6: When water is boiling, remove the heating element, and wait for the coffee to flow down from the upper chamber to the siphon bowl.
Step 7: Pour into cups and serve immediately.
AERO PRESS
Another method of preparing coffee is using an aero press. This is the easiest brewing method, which you can also use to make a shot of espresso using fine to medium grind of ground coffee. This coffee making gadget uses air pressure to brew the coffee.
Demonstrating the simple steps to take when using the aero press method was The Coffee Beanery barista Karen Valero.
Step 1: Attach the filter to the aero press.
Step 2: Put a glass pitcher or bottle that will fit under the aero press in place. Pour in hot water (90 to 95⁰C) to rinse the filter and remove any paper-like taste.
Step 3: Pour in 13 grams of freshly ground coffee (fine to medium coarse grind).
Step 4: Do a pre-infusion by pouring in very little hot water, and wait for 2 minutes. Then pour in all of the 240 ml. hot water.
Step 5: Insert the press into the aero press.
Step 6: Press down to force the coffee to go down to the glass pitcher or bottle by air pressure.
The coffee filter can be used twice only.
POUR OVER METHOD
The third coffee brewing method is the Pour Over Method. It’s a more aggressive brewing method that requires very fast pouring of water to make a perfect brew.
For this, it was The Coffee Beanery barista Caldy Mangaliag who did the demonstration.
Step 1: Put filter in the stainless steel funnel over the glass pitcher part of the coffee maker. Rinse filter with hot water to remove the paper taste, then pour off.
Step 2: Grind 13 grams of coffee beans and pour the ground coffee into the funnel with the filter.
Step 3: Pour 240 ml. of hot water (90 to 95⁰C) around the ground coffee in a fast and steady stream. This should take exactly 20 seconds only.
Step 4: Watch the coffee make its way down to the pitcher. You should see only clear coffee in the pitcher, no sediments.
LATTE ART
With The Coffee Beanery being a pioneer in latte art in the country, the three baristas also demonstrated how latte art is done during the recent coffee making – and drinking – session. It’s basically making the base of the coffee, depending on what type of hot coffee you’re preparing. Latte art, though, is most applicable to a cup of Cappuccino.
The baristas make it look easy when they lift the cup of coffee to their eye level and pour hot milk into it in an artistic and creative manner to create shapes, such as flowers, stalks of leaves and heart. They can also create a spider web design by drawing circles on top of the coffee with chocolate syrup in a squeeze bottle and then pulling “webs” in and out with the aid of a stick.
IF YOU LIKE IT COLD…
While coffee used to be served hot, according to tradition, it is now also served cold these days – with plenty of other ingredients that add texture, color and another flavor dimension to the coffee. The Coffee Beanery barista Zaldy Mangaliag, the grand champion in the 2010 Barista Cup which he joined, demonstrated how to assemble his award-winning Mocha Taho cold coffee concoction.
Step 1: In a stemmed glass, layer taho, coffee jelly and crushed ice.
Step 2: Pour in Spanish chocolate.
Step 3: Add syrup.
Step 4: Pour in ristretto (*half a shot of espresso). Serve immediately.
Barista Zaldy Mangaliag’s Mocha Taho
IF YOU PREFER TEA…
If you prefer tea over coffee or if you’re simply having one of those times when you’d rather have tea than coffee even though you’re a coffee lover, there are only a few rules to remember, according to the baristas.
Choose the kind of tea blend you prefer. There are basically three types of teas: Black Tea, Green Tea and Herbal Infusion.
Use only 15 grams per serving of tea. This is particularly important if you’re using loose leaf tea and have to measure the tea that you’re using.
Steep your tea following ideal steeping time – 5 minutes for Black Tea, 3 minutes for Green Tea and 7 minutes for Herbal Infusion.
Each 15-gram tea is good only for two steepings, nothing more.
A WELL-ROUNDED DRINKING EXPERIENCE
Whether you prefer coffee of tea, The Coffee Beanery aims to make it a unique and pleasant drinking experience for everyone. So, aside from its flavorful array of gourmet brews, the place now serves a robust selection of deli-food items, such as Salted Caramel and Chocolate Truffle cake, as well as pastries and other sweets (Ensaymada, Mamom, Spanish Bread, Pastel de Yema and Napoleones), savory bites (Menudillo, Chicken Pastel, Beef Stroganoff and Monte Cristo), baked goodies, and to-go items (Argellanas, Lengua de Gato, Palilios de Milan and Special Mamon Tostado).
(The Coffee Beanery is located at Katipunan Ave., Loyola Heights, Quezon City; with telephone number 426-6684.)
LAST August 30, 2014, I caught the special cooking class conducted by Purple Yam’s Amy Besa at The Maya Kitchen Culinary Arts Center in Makati City. Besa and husband Romy Dorotan made in 1995 when they opened a Filipino restaurant, Cendrillon, in SoHo, Manhattan, which they later on transformed into Purple Yam when they moved to Brooklyn in 2009. Purple Yam was unprecedented, proudly introducing Filipino cuisine in the United States and serving amazing Filipino dishes that earned rave reviews for it. Just a few months back, Besa and Dorotan opened Purple Yam Malate in their home in Manila. A destination dining place that can only accommodate a limited number of diners, it’s a by-reservation-only restaurant that is always fully booked for weeks, even months, in advance.
That Besa was able to accommodate a cooking class at The Maya Kitchen was rare, indeed, so, although it was scheduled on a Saturday, off I went with my husband Raff and we even arrived early. True to form, Besa demonstrated how to prepare five heirloom dishes from recipes that can be found in her and Dorotan’s best-selling cookbook, Memories of Philippine Kitchens. One of the dishes happened to be Beef Short Ribs Adobo which, Besa says, never fails to impress. Here, we share the recipe of this special dish so you can try it in your own kitchens and make your own kitchen memories.
3 Tbsps. canola oil
3 lbs. beef short ribs, cut into 4 equal pieces
1/2 tsp. sea salt or kosher salt
1-1/2 tsps. freshly ground black pepper
2 cups chicken stock or 1 cup chicken stock plus 1 cup coconut milk
1 cup sherry vinegar or apple cider vinegar
1/2 cup soy sauce
1 head garlic, cloves separated and peeled
3 pcs. bay leaves
3 pcs. whole bird’s eye chilies (optional)
1. In a large saucepan, warm oil over medium-high heat until very hot but not smoking. Season short ribs with salt and 1/2 tsp. pepper. Add ribs to the pan, in batches if necessary, and brown well on all sides, about 3 minutes total.
2. Transfer short ribs to a plate, pour off oil, and return ribs to the pan with 1 clove garlic that has been halved.
3. Add chicken stock (*and coconut milk if using the alternative amount combining chicken stock and coconut milk for a richer, darker and almost chocolate-y sauce), vinegar, soy sauce, garlic, bay leaves, the remaining 1 tsp. black pepper and whole chilies, if using.
4. Bring mixture to a boil, then reduce heat and simmer, partially covered, until meat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook.
5. Transfer ribs to a plate, increase heat, and reduce sauce until thickened, about 10 to 15 minutes. Discard bay leaves and chilies. Return ribs to the sauce or arrange ribs on a platter and pour sauce over them.
(The Maya Kitchen Culinary Arts Center is located at 8/F, Liberty Bldg., A. Arnaiz Ave., Makati City.)
Chocolate Truffle Cake was one of the exciting finds at the BellySima Food Festival held at Glorietta
FOOD fairs and weekend food markets are a big thing these days, because they are where we usually stumble upon great food finds, mostly homemade and artisanal, that we don’t find in commercial outlets. Cupcakes, cookies, gourmet chocolates, cakes, breads, gourmet jams and spreads, and lots of organic products as well as interesting non-food products.
The BellySima Food Festival, put together by Glorietta in partnership with The Mercato Centrale Group and Our Awesome Planet at the Glorietta Activity Center Palm Drive in the weekend of September 6 to 7, 2014, was one of the most successful food fairs that took place recently. The first ever food fair that the partners organized featuring artisan, gourmet and organic products, BellySima turned out a plethora of healthy food finds, such as Green Bakers’ Malunggay Cookies, Almond Ginger Cookies, and Carrot and Squash Cookies; Gawad Kalinga’s all-natural Purple Leaf and Kick-ass Lemongrass iced teas under the Bayani Brew brand; Cake Avenue Bakeshop’s Carrot Cupcakes and Banana Cupcakes; Briet’s Dessert Station’s Puto Flan and Pandan Flavor Puto Flan; Jertie’s Kitchen’s vegan (gluten-, soy-, egg-, dairy- and casein-free) Cranberry Almond Granola Balls; Batter Up by Florence’s Carrot Cupcakes and Banana Streusel Cupcakes; Wise Eats’ Pickled Long Beans, Calamansi Marmalade, Orange Fruit Butter, Tomato Fruit Butter and Spicy Brown Fruit Butter; and Spread Organic Agriculture in the Philippines (SOAP)’s Cappuccino Chocolate Bar, Hazelnut Chocolate Bar and Spicy Chocolate Bar made with high-quality local cacao.
The BellySima Food Festival at Glorietta drew a sizable crowd of food-loving shoppers
RJ Ledesma from The Mercato Centrale Group was one of the organizers of the BellySima Food Festival at Glorietta
Green Baker’s Carrot and Squash Cookies and Malunggay Cookies in 100-gram packs
Green Baker’s Malunggay Cookies and Almond Ginger Cookies for sampling
First Harvest Honey-sweetened Peanut Spread, also from the Gawad Kalinga booth
Cake Avenue Bakeshop’s Carrot Cupcakes with Cream Cheese Frosting
Banana Cupcakes and Chocolate Cupcakes with Fudge Frosting
Jertie’s Kitchen’s Cranberry Almond Granola Balls
Cookies by Batter Up by Florence
Batter Up by Florence’s Carrot Cupcakes
Banana Streusel Cupcakes by Batter Up by Florence
Cappuccino Chocolate Bars by Spread Organic Agriculture of the Philippines (SOAP)
Spread Organic Agriculture in the Philippines’ Hazelnut Chocolate Bars
Some stalls even sell Filipino merienda fares, including Maniego’s Plate, which offers Carioca, Turon, Puto and Pancit Palabok. Farm-in-a-Box, for its part, encourages homemakers to grow their own herbs, such as organic basil and ashitaba, so that they can just pick what they need when they cook. It also sells organic vegetables, including eggplants, okra, calamansi and tomatoes, plus homemade salted duck eggs, from its own farm.
The food fair gave Glorietta shoppers an opportunity to taste and discover artisan and gourmet food products made by professional chefs, culinary students, home bakers and cooks. Shoppers with a Php1,000 receipt from purchases made in Glorietta 3 and 5 merchants and restaurants and Palm Drive restaurants, as well as VIPinoy and Amore cardholders were privileged to enter the food fair and get to sample food products for free.
Pickled Long Beans by Wise Eats
Wise Eats offers a wide selection of gourmet jams and spreads
www.unit16sweets.com specializes in flavored chocolates, semi dark chocolates and milk chocolates with innovative packages
Chocolate bars with messages by www.unit16sweets.com
Flavored Chocolates, Semi Dark Chocolates and Milk Chocolates from www.unit16sweets.com
Devil’s Cake
Assorted Brownies — three pieces for Php100
Mille Crepe Chocolate Cake, anyone?
Briet’s Dessert Station’s Puto Flan and Pandan Flavor Puto Flan
Blue Toque’s hand-crafted Belgian “Melt-in-Youth-Mouth” Chocolate Cake
Blue Toque’s Belgian “Melt-in-Your Mouth” Chocolate Cupcake
Chokoa’s Hello Kitty cake
Organic vegetables and salted duck eggs by Farm-in-a-Box
Organic basil plant by Farm-in-a-Box
Since BellySima took place in line with Grandparents’ Day weekend, grandparents were also given the privilege of entering the food fair for free. As for other shoppers, The Mercato Centrale Group made tickets available for Php50.
BellySima was part of Glorietta’s initiatives to push the boundaries and provide its shoppers with unique, one-of-a-kind selections of products for holiday gift ideas and alternatives for a healthier lifestyle.
