There and Back Again 3: Christchurch, New Zealand (South Island) Travelogue

In 2014, Promega created a special incentive to reward field science consultants who help the scientific community take advantage of the our on-site stocking program. The winners had to meet ambitious criteria to receive 2 round-trip tickets to anywhere in the world, a week of paid vacation and spending money. Our four winners from 2014 will share photos and stories about their journeys in a semi-regular Friday feature on the Promega Connections Blog.

Today’s travelogue is Part III of the adventures of Mica Zaragoza, a senior client rep, who used his award to travel to Australia and New Zealand.

Helix-Travel-Blog---1-WEBAfter a day of travel, including a quick stop-off in Sydney, we arrived late in New Zealand the evening.  New Zealand is an island nation with strict customs requirements, having been stung in the past by a decision  to import the opossum.

Jumping full into the experience, we rented a car (5-speed) and headed into the City to scope out our hotel ( more on the car later).

During our time in Australia, we had spoken with several travelers who had visited Christchurch for their recommendations.  Without fail, their response was negative, using words like “destroyed” and “rubble” to describe the city.  They referred to a  series of earthquakes in 2011 that crippled the city of Christchurch; the residents were not aware of the risk and structures in the city had not been constructed to withstand such devastation. Continue reading “There and Back Again 3: Christchurch, New Zealand (South Island) Travelogue”

There and Back Again: Part II (Cairns, Australia)

In 2014, Promega created a special incentive to reward field science consultants who help the scientific community take advantage of the our on-site stocking program. The winners had to meet ambitious criteria to receive 2 round-trip tickets to anywhere in the world, a week of paid vacation and spending money. Our four winners from 2014 will share photos and stories about their journeys in a semi-regular Friday feature on the Promega Connections Blog.

Today’s travelogue is Part II of the adventures of Mica Zaragoza, a senior client rep, who used his award to travel to Australia and New Zealand.

Cairns, Australia

24254847-Aussie-Kiwi-1Jumping from down South to way up North, the city of Cairns seems like a touristy beach town, sporting a laid-back feel with lots of cafes, pubs, and restaurants.  The locals drop the hard ‘R’s in most words, making the name of the city hit the ear more like “cans”.  Popping into town, we stopped by the city center and soaking pools along the Esplanade to relax.

With the Esplanade pools right next to the shoreline, I asked one of the locals why no one went swimming in the ocean. The answer was simple: underwater mangroves, mudflats, and saltwater crocs… more on that later. Continue reading “There and Back Again: Part II (Cairns, Australia)”

Happy Holidays from Worldwide Promega

Happy Holidays from Promega employees around the world! This holiday season we are excited to share with you the kinds of celebrations we enjoy in the many countries that comprise the Promega family. We hope you feel more connected by reading about the festive customs, foods, symbols and events celebrated in countries that may be far from your own home. Here they are, in the words of our marketing and technical services colleagues.

Please note this is Part I of a two-part blog post. Please look for Part II to be posted on December 25, and have a wonderful holiday!

Italy
Maura Bozzalli, Marketing Manager

Christmas is very important in Italy, not only because we are the country with the Pope, but also, as in the rest of the world, it is a day dedicated to the family and the children. The celebration starts with dinner on Christmas Eve and goes on with the lunch on Christmas Day with gift exchanges as well.

But Christmas is not a real Christmas without a Panettone on the table. Panettone is a special sweet/dessert, not a cake, not a bread, and not anything else – it is Panettone! It has a rounded and very tall cylinder shape (20 cm), and originally it was from the Milan area but now it has spread out all over the country. As is typical of our country, each region has created its own version of the original recipe and of course claims that it is the best one! pannetone

Panettone takes more than two days of work to be done because it requires a long time for rising (10-12 hours) twice. Another typical note about its preparation – after cooking in the oven it is removed with a long fork and placed upside down for at least 5-10 hours until cold to prevent the humidity inside the Panettone from causing it to collapse. That is why it is saved for very special occasions like Christmas, and after so much work and time it is a pleasure to share it with the people you love. Today, not many people make it themselves at home;  instead Panettone is bought in shops but the taste and the tradition is still very lively.

Here all the ingredients needed to make a real Panettone: water, flour, salt, eggs and egg yolk, milk, butter, sugar, candied fruit (orange and citron), raisins, vanilla, and yeast. The official recipe is in Italian, but this tutorial can help you make a Panettone if you want to try for your own very special 2015 Christmas.

Continue reading “Happy Holidays from Worldwide Promega”