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Models Karina and Peter
Photographer Esme Slater
June Brighton Wedding Course
Going Digital Photography Training
Adapt scientific knowledge in Aquaculture, covering up-to date concepts - introductory microbiology, shellfish aquaculture, genetics of fish, and much more in discipline Fishery Courses offered By Dolphin(PG) college. We focus to provide comprehensive practical training that needs to make our students responsible and informed about most ecological species.
Cadets from 2nd Regiment, Basic Camp, trail through the Night Infiltration Course, July 27, 2024, on Fort Knox, Ky. This course is designed to test the physical and mental stress limits of Cadets as they crawl under live machine gun fire. | Photo by Bachka Batjargal, CST Public Affairs Office
ANSW Short Course Cross Country Championships 2024.
Kembla Joggers, Dapto, NSW, Australia.
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Chicken and Foie Gras Veloute, Chanterelle and Black Trumpet Mushroom
Kath's pre-birthday celebrationThe Modern restaurant in MoMa
This is a foam of butter-poached lobster with some pieces of lobster, spring onions, and peas. Outside the bowl there were sprigs of catmint. The waiters poured boiling water over the mint to enhance its scent.
An obstacle course adventure is just one type of group activity during the Adventure Weekend.
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Ar-365-week 6- day 41-Thankful
I'm thankful that we live were we enjoy all 4 of the seasons and fall is my favorite.
Cadet Ty Rouse, East Carolina University, assigned to 8th Regiment, Advanced Camp, prepares to throw his practice grenade during the hand grenade assault course at Cadet Summer Training on Fort Knox, Ky., July 17, 2025. The hand grenade assault course reinforces movement training while introducing grenade skills. | Photo by Andrew Fuhrman, Ball State University, CST Public Affairs Office
Official opening of the General Colin Powell Challenge Course at the BREDS, Treasure Beach in St Elizabeth
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MAIN COURSE
Grilled New Zealand rack of lamb with rosemary and thyme
Cabernet demi-glace with Balsamic glazed figs
Asparagus with black truffle oil and tamari almonds
Creamy roasted garlic polenta
@ Beltane Celebration/Underground Restaurant
CUISINE: Chef Peter Brightman, FUSE
PASTRY: Chef Jamie Cantor, PLATINE