Irrfan beats me as the coolest guy in the room: Tom Hanks

CAMPUS | 6 HEALTH | 8 ENTERTAINMENT | 12

Acne sufferers’ cells may be protected

against ageing

www.thepeninsulaqatar.com

THURSDAY 6 OCTOBER 2016 @peninsulaqatar @peninsula_qatarEmail: dohatoday@pen.com.qa thepeninsulaqatar

Subcontinental restaurants, especially Indian and Pakistani ones, in Qatar offer the visitors exclusive culinary deals at affordable prices. Expats living away from their hometown can experience the same taste they crave for at these restaurants.

THE TASTE OFTHE TASTE OFSUBCONTINENTSUBCONTINENTP | 4-5

Texas A&M at Qatarstudent interns with

CERN programmee

12

| 03THURSDAY 6 OCTOBER 2016

CAMPUS

Two CIS teachers chosen for King’s College Master’s programme

Two teachers from Compass In-

ternational School (CIS) have

been chosen to take part in

the King’s College London Ex-

ecutive Master’s in International Ed-

ucation. This is an innovative, part-

time programme designed specifical-

ly for teachers working in international

schools worldwide and is an exclusive

programme only available for those

working at Nord Anglia Education. Si-

mon Porter and Francis Higgins were

thw two out of 50 candidates that

were chosen for this programme.

Simon studied Physics at the Uni-

versity of Bristol before studying trum-

pet for four years at the Royal College

of Music. He has been teaching Phys-

ics for 21 years in British State schools

and International schools in Peru, Pa-

pua New Guinea, Norway, the USA, Po-

land and now in Qatar. He has written

extensively for the Times Education-

al supplement and wrote a short sec-

tion of Professor Deborah Eyres’ recent

book on “High Performance Learning”.

Francis, originally from the UK, has

lived in six countries, worked in three

and speaks five languages. He has

taught in South Korea, the UK, Thai-

land and now here in Qatar. His pas-

sion is using technology in the class-

room to innovate and inspire learn-

ing. Last year, he introduced several

new initiatives to the school, namely

ClassDojo; and a Bring Your Own De-

vice policy so that every student had

access to the Internet and an array of

wonderful educational apps. At last

year’s Digital Education Show in Du-

bai he was a guestspeaker on the topic

of improving collaborative learning in

schools.

Dr. Terry Creissen OBE, Executive

Principal, comments, “This is a great

opportunity for two teachers at our-

schools in Doha to share their exper-

tise and gain new insights with educa-

tors across the world. It demonstrates

one of the many ways our school

shows its commitment to continuous

development, recognising that every-

one can improve by learning together.”

Over 100 teaching professionals in

Nord Anglia schools applied for the Ex-

ecutive Master’s programme. Devel-

oped by King’s College London in asso-

ciation with Nord Anglia Education, the

two year, part-time Executive Master’s

programme will start in September

2016. The programme, which is fully

funded by Nord Anglia Education, will

focus on developing participants’ un-

derstanding of effective school leader-

ship in an international education en-

vironment.

“I hope this will be another tool

in my constant quest to improve my

teaching. Professionally I hope this will

enable me to take a greater central

role in Nord Anglia’s support of teach-

ers around the world. Personally I love

to help other teachers growth. The in-

itial reading from the course has al-

ready helped me to understand the

unique challenges that international

students and staff face.” said Simon

Porter. “As an educator I hope to in-

spire creativity, champion imagination

and afford students opportunities to

realise their dreams. This programme

will allow me to learn alongside like-

minded people who have a vision to

create great learning for the lead-

ers of tomorrow. Together we will re-

search and collaborate on an effective,

life-long learning programme that will

benefit our schools and make our or-

ganisation the leader in international

education,” said Francis Higgins

Taught through online and face-to-

face sessions, including residential el-

ements, the programme also features

are search project through which par-

ticipants will address a current edu-

cation issue in their own, or another,

school.

Successful completion of the pro-

gramme will result in the award of an

Executive Master’s in International Ed-

ucation from King’s College London.

“As you know we are as ambitious

for our people as we are for our stu-

dents. We are committed to support-

ing our teachers’ professional develop-

ment and career aspirations because

this will ensure that our students learn

from the best. This fantastic oppor-

tunity is exclusively available to those

working in our schools. We hope it will

build on their experience, develop their

leadership skills and prepare them for

unique opportunities while working

in a leading education environment

brings,” said Andrew Fitzmaurice, CEO

of Nord Anglia Education.

QF’s National Reading Campaign this weekend

Qatar Foundation’s

(QF) National Read-

ing Campaign hits

the road again this

weekend, and is set to en-

gage the imagination of lo-

cal children at the Museum

of Islamic Art (MIA) Park.

With a range of ‘edutain-

ment’ activities on offer,

children will be able to take

part in themed storytelling

sessions, hands-on over-

sized games, and intriguing

book swaps.

Additionally, its innova-

tive Reading Truck, a dedi-

cated vehicle operating as

a mobile library, will be sta-

tioned alongside the interac-

tive pop-up booth.

This week’s event is

part the campaign’s ongo-

ing community outreach in-

itiative, which aims to in-

spire a book-loving culture-

and demonstrate to parents

and children alike the impor-

tance of combining reading,

entertainment and quality

family time. Last week, the

National Reading Campaign

hosted activities at Hyatt

Plaza.

COVER STORY

04 | THURSDAY 6 OCTOBER 2016

In search of subcontinental taste By Amna Pervaiz Rao

The Peninsula

Nature made food, men made

cuisines. Qatar is not only a

country but a multi-cultural

bouquet of different nation-

alities, therefore, various communities

representing various cultures also de-

mand the traditional tastes of food to

appease their long-developed eating

habits.

Like other communities, the resi-

dents from south Asian countries, es-

pecially India and Pakistan are always

on their toes to discover a new eatery

that can give them the real taste that

they think is the real, because that

particular taste of cuisine fulfils their

deep-seated demands of eating sat-

isfactions.

Restaurants presenting subconti-

nental dishes in Qatar offer the visitors

exclusive deals and special offers at

affordable prices. Expats living away

from their hometown can experience

the same taste they crave for at these

restaurants. There are also eateries

catering to Sri Lankan, Nepalese and

Bangladeshi communities.

Ingredients common to many cul-

tures in the East and Southeast re-

gions of the subcontinent include rice,

ginger, garlic, sesame seeds, chilies,

dried onions, soy, and tofu. Stir frying,

steaming, and deep frying are com-

mon cooking methods.

Curry is a common dish in south-

ern, western and southeastern Asia.

On the other hand, it is not as com-

mon in East Asian cuisines. Curry dish-

es with origins in India and other

South Asian countries usually have a

yoghurt base while Southeastern and

Eastern curries generally use coconut

milk as their foundation.

The taste buds which the ex-

pats crave for can experience now

in a few restaurants located in Qa-

tar. Dakshin showcases south Indi-

an tradition with a delicate blend of

the cuisine of the five states of An-

dra Pradesh, Kerala, Karnataka, Tamil

Nadu and Telangana.

“Dakshin is known for their excel-

lent staff, reasonable rates, South Indi-

an ambiance and theme and the gen-

uine taste,” said Jatin, who was there

with his family.

“I am away from my family. I work,

earn and send money to my family in

Tamil Nadu. To visit this restaurant re-

minds me the same taste of rasam I

used to eat back home. I love visiting

Dakshin,” said Abhinav while express-

ing his feelings.

The vast variety of rasam like

lemongrass rasam, nandu milagu ras-

am and chemmeen rasam and other

items such as starters, veggies, chick-

en, lamb, seafood, rice and exclusive

appam, dosa and Kerala paratha are

also available.

It also offers mouthwatering des-

serts like vatta appam, parippu, ada

pradhaman and jigarthanda. Friday

buffet lunch consists of 60 items.

“Our taste buds crave for the au-

thentic taste, going to the restaurant

and eating what we are craving for. It

is like a blessing for the expats living in

Qatar,” said Abhinav.

Indian restaurant cuisine has been

influenced by Indian chefs who have

migrated from North of India especial-

ly Punjabi style restaurants.

Pistachio’s Restaurant

Dakshin

Dakshin

COVER STORY

| 05THURSDAY 6 OCTOBER 2016

North Indian cuisine is distinguished

by the proportionally high use of

dairy products; milk, paneer, ghee

(clarified butter) and yoghurt. Gravies

are typically dairy-based. The Mughal

influence has resulted in meat-eating

habits among many North Indians.

The Garden Restaurant which is

also known as “The Garden Mughal

and Annapurna” offers north and

south Indian cuisine. The authentic

north cuisine taste is developed from

the chefs coming all the way from

India and Nepal. As many as 162 items

are served everyday at the restaurant.

Daal and butter chicken are of the

exact the same taste as in India. Most

of the chefs are from India and Nepal.

Chef Durga Prasad is from Nepal and

chef Vishonat is from Delhi working for

the Najma branch currently.

The special menu has interesting

names which categorises the entire

menu card into sections like Shorba

(soups), Shuruaat (starters), Shaan-

e-Bavarachi Khana Murgh (chicken),

Samunder Se (sea food), Tandoor Se

Mulakaat (from the clay oven), Indian

breads (from vegetarian kitchen).

“Me and my wife love eating

the special butter chicken here, I

remember eating the same taste in

Delhi. While eating at The Garden, we

go back to the time we used to eat in

Delhi.” Lakhshman and his wife said.

The other notable places which

serve North Indian cuisines include

Royal Tandoor, Maharaja Darbar

Restaurant, Tandoor Express, etc.

Pakistani cuisine is a polished

combination of various regional

cooking traditions of South Asia.

Pakistani cuisine is very similar to

North Indian cuisine, but incorporates

noticeable Central Asian and Middle

Eastern influences and is more meat-

oriented. The Punjabi cuisine is the

most popular cuisine found in Pakistan.

Pistachio’s Restaurant is popular

restaurant in Doha for the authentic

Lahori taste. Maximum spices are

imported from Pakistan as well the

chefs and staff. The food is served

in “Karahi” (cooking pan) following

the tradition of Lahore. The “Haandi”

(copper handmade curry pot) is

imported from Pakistan to serve

different curries. These factors and

affordable prices make Pistachio’s

restaurant an exclusive Pakistani

restaurant located in Doha.

Pistachio’s menu card includes

mouthwatering dishes like nauratan

biryani, Lahori plain channa masala,

Lahori anda channa masla, chicken

harri mirch boneless handi, Mughlai

chicken, mutton korma, darbari Mughal

haandi boneless and many more.

The weekend special “Nashta”

(breakfast) is mostly liked by the Indian

and Pakistani community in Doha. The

breakfast includes exclusive Lahori

dishes, the famous halwa puri (served

with two puri, halwa and chanay). Due

to Indian visitors, they have added

vegetarian dishes to the menu.

“We carve for this “Desi Nashta”, we

wait for the weekend to arrive and

we wake up early and rush towards

Pistachio’s. The taste is absolutely the

same as Lahore. We are Thankful to

Pistachio’s chef to bring the exact taste

in Doha,” said Khalid at Pistachio’s

restaurant.

Pistachio’s Restaurant

The Garden Restaurant

The owners of Pistachio’s Restaurant.

CAMPUS

06 | THURSDAY 6 OCTOBER 2016

CMU-Q students emphasise learning aspect of internshipsS

tudents at Carnegie Mellon Uni-

versity in Qatar, regardless of

programme, are exposed to re-

al-world problem sets through-

out their education. This summer, 46

students used those practical skills

to gain experience in the workplace

through internships. Nine students

shared their experiences with fel-

low students at the CMU-Q Internship

Showcase, the first held at CMU-Q.

The forum was an opportunity for

students, particularly freshmen and

sophomores, to learn about the im-

portance of internships in a Carnegie

Mellon education. “CMU-Q prepares

you really well for doing an internship,

because you have all the basic knowl-

edge. For example, CMU-Q taught me a

lot about design thinking as a founda-

tion for solving problems, and it turns

out that McKinsey uses design thinking

for their brainstorming solutions,” re-

marked Ibrahim Soltan, who interned

at McKinsey and Company.

Several employers attended the

event to provide their perspective.

Christoph Weber, Managing Direc-

tor of HOCHTIEFViCon Qatar, super-

vised Sabal Subedi’s internship: “One

of the things that impressed me most

with Sabal is that we could give him

a task and he was able to work on it

alone. He came when he needed help,

but you didn’t have to guide him every

step of the way. That is something we

are looking for in interns, because we

are looking for somebody who actually

helps us in our day-to-day work or on

special projects.”

The students emphasised the

hands-on nature of their internships;

several made significant contributions

to the companies where they worked,

developing business plans, rewriting

code or conducting biological research.

Mounir Sheikh, who interned for a

Google team tasked with business de-

velopment in sub-Saharan Africa, said:

“My experience at Google allowed me

to affect the next billion people com-

ing online, and studying at CMU-Q is al-

so a reflection of how big my impact

can be. No matter where I go, I know

that I will make sure I am positively

benefitting my community.”

Students also heard from three

women in the Biological Sciences pro-

gramme who spent the summer at

Qatar Biomedical Research Institute

(QBRI), including Alya Al Kurbi: “One of

the most beneficial things is that we

had the chance to meet leading re-

searchers and senior scientists in Qa-

tar. So after we graduate and apply for

real jobs, we have all these scientists

who know who we are, what we did

and what we are capable of doing.”

Also presenting at the event were

Farjana Salahuddin (Ooredoo), Yaseer

El Sayed (Meddy), Sherif Rizk (United

Development Corporation), and Asma

Al Naama and Reem Hasnah, who also

interned at QBRI.

Texas A&M at Qatar student interns with CERN Detector Technology Programme

Mechanical engineering student Fahad Al

Thani was awarded a place in a prestigious

summer internship programme at CERN

in the Detector Technology Programme in

Switzerland for eight weeks.

With funding from Qatar Foundation Research

and Development (QF R&D), Fahad Al Thani is the sec-

ond Qatari student to travel to Switzerland for a CERN

internship. The first Qatari student to go to CERN was

Abdulla Al Suwaidi in summer 2015.

Fahad Al Thani said the first six weeks of the in-

ternship consisted of attending lectures centered on

the future accelerators technologies, several work-

shops and testing Gas Electron Multiplier (GEM) de-

tectors. He said he was excited to have received this

unique training and research experience. “I think the

internship was a great opportunity for me to see in

person the testing and manufacturing of the CMS

GEM detectors,” he said. “I have also enjoyed meet-

ing and working with new people from all around the

world, and gaining knowledge and experience from

them.” Fahad Al Thani is an undergraduate researcher

under the direction of Dr. Othmane Bouhali, research

associate professor and director of research comput-

ing at Texas A&M at Qatar, leads Texas A&M at Qatar’s

endeavors with CERN where he has contributed for

the past 20 years. Bouhali’s research group — includ-

ing Al-Thani — recently received an Undergraduate

Research Experience Program (UREP) grant from the

Qatar National Research Fund for a project that aims

to conduct a comprehensive simulation program for

charged particle detectors to be used in future medi-

cal and accelerator applications.

Bouhali said, “Last year our UREP project won first

place in Qatar for the work we have performed with

the CERN collaboration. This new UREP project in-

volves four new students who will get introduced to

detector technology, simulation programmes and ad-

vanced experimental statistical analysis.”

The CERN summer programm is offered to stu-

dents studying physics, computing or engineering,

and allows them the unique opportunity to join the

day-to-day work of research teams in Geneva, Swit-

zerland. CERN, founded in 1954, is the largest research

centre in the world for nuclear and high energy phys-

ics research. Texas A&M at Qatar dean Dr. César O

Malavé said, “At Texas A&M at Qatar, we encourage

our students to seek out real-world, hands-on expe-

riences — especially international ones — to enhance

the value of their degrees. These experiences help to

better prepare students for the workplace after they

graduate, and give students valuable skills they will

need to lead Qatar’s engineering future. We are proud

of Fahad for taking on this challenge and for his fore-

sight in investing in his career through this internship.”

| 07THURSDAY 6 OCTOBER 2016

COMMUNITY

Qatar Culinary Professionals team up for Salon Culinaire

The Qatar Culinary Professionals

are teaming up for the second

time with IFP Group for the up-

coming Salon Culinaire in 2nd

Annual Global Hospitality and HORECA

Show in Qatar to be held at Doha Ex-

hibition and Convention Centre (DECC)

from October 18 till 20. To further show

its commitment to the expanding hos-

pitality industry in Qatar, IFP General

Manager George Ayache sought the

advice and support of the QCP for the

second time to create a dynamic three

days of activities for hoteliers, restau-

rateurs and professional chefs.

The three days of the event will

feature; guest speakers, local hospi-

tality industry leaders, 17 culinary art-

ist competitions including Qatari Feast

Category to promote the Qatari food

which will encourage young chefs to

improve their skills, highlighted by Sa-

lon Culinaire. QCP invited as well inter-

national celebrity Chefs to do the 1st

Qatar Culinary Master Class in HQ2016.

The Salon Culinare is a heated bat-

tle where local chefs will go head to

head to showcase their talents and it is

a great platform for the Chefs to show

their skills and uncover hidden talents

to an international field of judges from

World Chefs (formally known as WACS)

to win best chef honors for their field.

In this 2nd Annual Global Hospital-

ity and HORECA Show in Qatar, Cor-

porate Partners of QCP join as well as

a sponsor of the show and some of

them will have their booth to promote

their products to the chefs, hoteliers

and other suppliers/exhibitors.

A ten-member executive com-

mittee and five adviso-

ry members recently took

charge as new office bearer

of North Indians’ Association Manag-

ing Committee for 2016-2018 tenure.

Praveen Sharma was elected as

new President of the association. The

other elected members include Muke-

sh Singh as Chairman, Sanjay Aro-

ra as Vice-President, Durgesh Gupta

as General Secretary, Anil Mehta as

Treasurer, Abhijit Sarkar as Cultural

Secretary, Kuldeep Kour Bahl as Mem-

bers relation Secretary, Shivani Mishra

as Sports Secretary, Abhishek Jain

and Monika Modi as Executive mem-

ber. New managing committee also

elected new advisory board as Harish

Kanjani as Chairman – Advisory, Milan

Arun as Head-Advisory, Punit Jain as

Advisory Treasurer, Sunita Chaturve-

di (effective January 2017) and Chan-

dra Gururani as Advisory Member.

The outgoing president Mukesh Singh

handed over the responsibilities to

the new president and the new exec-

utive committee. The incoming Pres-

ident Praveen Sharma assured that

he along with elected new managing

committee will work to carry on the

legacy set by his predecessors while

aiming to set new benchmarks for

North Indians’ Association. The asso-

ciation, Doha Qatar is a unique non-

profit social cultural Organisation affil-

iated to Indian Cultural Centre under

the Aegis of Embassy of India. NIA’s

objective is to promote cross cultur-

al understanding and values in its

community through various commu-

nity programs. NIA organises sever-

al meets and events which celebrate

the Indian diversity in its best savour.

NIA elects newmanaging committee

HEALTH & FITNESS

08 | THURSDAY 6 OCTOBER 2016

IANS

Medication-resistant bacteria

are making it more difficult to

treat a common but severe

kidney infection, says a study.

Pyelonephritis -- infection of the

kidney usually caused by E. coli bac-

teria and which can start as a urinary

tract infection -- causes fever, back

pain and vomiting.

About half of people infected re-

quire hospitalisation. If not treated

with effective antibiotics, it can cause

sepsis and death.

“This is a very real example of

the threat posed by the emergence

of new antibiotic-resistant strains

of bacteria, which greatly compli-

cates treatment of infection,” said the

study’s lead author David Talan, Pro-

fessor at David Geffen School of Med-

icine at University of California, Los

Angeles.

In an earlier study based on da-

ta from 10 large hospital emergen-

cy departments in the US, almost 12

per cent of people diagnosed with

pyelonephritis had infections resist-

ant to the standard class of antibiotic

used in treatment -- fluoroquinolone.

That is up from four per cent in a simi-

lar study conducted a decade ago.

The new study -- published in the

jurnal Emerging Infectious Diseases

-- also documents the emergence of

infections caused by a specific strain

of E. coli that is resistant to additional

types of antibiotics, severely limiting

treatment options.

That strain, dubbed ESBL for the

antibiotic-destroying enzymes it pro-

duces (extended-spectrum beta-

lactamases), was not detected in the

previous study.

Currently, there are only a few in-

travenous antibiotic options to treat

ESBL-related infections, and no oral

antibiotics that are consistently effec-

tive.

The study included 453 people di-

agnosed with kidney infection. The

study participants were diagnosed

between July 2013 and December

2014 in 10 emergency departments

at large hospitals in the US.

The rates of ESBL-related infec-

tions varied from zero per cent to

more than 20 per cent, depending on

the location of the emergency room

and patient risk factors.

About three of every four people

infected with ESBL-producing E. co-

li were initially treated with antibiot-

ics ineffective against that particular

strain of bacteria, placing them at risk

for poor outcomes, the researchers

reported.

Antibiotic-resistance making kidney infections more deadly

QNA

Scientists at King’s College Lon-

don have found that people

who have previously suffered

from acne are likely to have

longer telomeres (the protective re-

peated nucleotides found at the end

of chromosomes) in their white blood

cells, meaning their cells could be bet-

ter protected against aging.

Previous studies have shown that

white blood cell telomere length can

be predictive of biological ageing and

is linked with telomere length in other

cells in the body.

The study, published in the Jour-

nal of Investigative Dermatology meas-

ured the length of white blood cell te-

lomeres in 1,205 twins from the Twin-

sUK cohort. A quarter of the twins

reported having experienced acne in

their lifetime.

Statistical analyses which adjust-

ed for age, relatedness, weight and

height showed that telomere length in

acne sufferers was significantly longer,

meaning that white blood cells were

more protected from the usual dete-

rioration with age. One of the genes

involved in telomere length was al-

so associated with acne in a replica-

tion sample from the UK Acne Genet-

ic study, also lead by King’s scientists.

Dermatologists have long not-

ed that the skin of acne sufferers ap-

pears to age more slowly than the skin

of those with no history of acne. Signs

of aging such as wrinkles and skin thin-

ning often appear much later in peo-

ple who have experienced acne in their

lifetime. It has been suggested that

this is due to increased oil production

but there are likely to be other factors

involved.

The researchers also examined

gene expression in pre-existing skin bi-

opsies from the same twins to identify

possible gene pathways linked to ac-

ne. One gene pathway (the p53 path-

way), which regulates programmed cell

death, was found to be less expressed

in acne sufferers’ skin. This requires

further investigation to identify other

genes involved in cell aging and how

they differ in acne sufferers.

Lead author of the study, Dr. Si-

mone Ribero, a dermatologist from the

Department of Twin Research and Ge-

netic Epidemiology at King’s, said: “For

many years dermatologists have iden-

tified that the skin of acne sufferers ap-

pears to age more slowly than in those

who have not experienced any acne in

their lifetime. Whilst this has been ob-

served in clinical settings, the cause of

this was previously unclear.

“Our findings suggest that the cause

could be linked to the length of telom-

eres which appears to be different in

acne sufferers and means their cells

may be protected against aging. By

looking at skin biopsies, we were able

to begin to understand the gene ex-

pressions related to this. Further work

is required to consider if certain gene

pathways may provide a base for use-

ful interventions”.

Acne sufferers’ cells may be protected against ageing

FOOD

10 | THURSDAY 6 OCTOBER 2016

By Dorie Greenspan

The Washington Post

I’m writing to you from Par-

is, where the weather is still

sunny and warm but the

markets are decked out for

fall. The hard-shell squash are com-

ing in; the figs and plums are peter-

ing out. Apples are plentiful and will

be for months ahead. Thank good-

ness! Apples are a harbinger of fall,

and they’re also a baker’s best friend.

Take an apple, apply heat and you’re

guaranteed that what you get will be

satisfying.

Sure, you can make a pie or a tart

- I’ll be doing that - and crumbles and

crisps and turnovers and fritters. But

for pure coziness, nothing beats an

old-fashioned baked apple.

Baked apples were a dessert of

my American childhood, but it was in

Paris that they became something I

loved. In France, people don’t bake

at home with the enthusiasm that we

Americans bring to the craft. They do

bake apples, though - stuffed with

dried fruit, spiced and basted with

pan syrup. The dish is so popular that

when you look at apple charts, which

turn up often at the market here and

more often in French food magazines,

you can be sure there will be a note

when a specific kind is good for pom-

mes au four.

In America, baked apples typical-

ly are made with large apples such as

Romes, Empires and Cortlands. For

years, that’s what I used; those ap-

ples give you plenty of room for stuff-

ing, and they bake to a spoonable

consistency, which is lovely for some

people and too close to nursery food

for others. But in France, you’re as

likely to find a baked Gala or a Gold-

en Delicious, the latter an apple the

French seem to appreciate more than

we do. The benefit of baking those

smaller apples is that they’re, well,

smaller: You don’t get as much fill-

ing, but you do get what seems like

just the right size portion. More Mama

Bear than Papa or Baby.

Given my propensity for tinkering,

it’s no surprise that I like baking ap-

ples. They can be stuffed with any va-

riety of good things. In this version,

the filling is a mix of soft, sweet dried

dates, spice cookies, maple syrup and

little pieces of fresh lemon: chosen

for their deliciousness, bien sûr, but

also because these are ingredients

that I almost always have at hand. I

know that adding maple syrup to

dates sounds like sugar on sugar, but

it turns out that with the spice and

lemon, the combination is just right.

You’ll see.

Dorie Greenspan’s Fall-in-the-Air Baked Apples4 servings

MAKE AHEAD: The baked apples

are best within a few hours of being

made. You can keep them covered in

the refrigerator overnight, but their

texture will not be as soft and com-

forting.

Ingredients

For the apples

1 lemon, cut crosswise in half

8 plump pitted dates, chopped

4 Lotus brand Biscoff or Speculoos

cookies, chopped

3 or 4 tablespoons pure maple syrup

4 large apples, such Golden Delicious

or Gala

4 tablespoons (1/2 stick) unsalted

butter

3/4 cup apple juice or water

For serving (optional)

Ice cream

Heavy cream

Creme fraiche

Plain yogurt

Steps

For the apples: Preheat the oven

to 350 degrees. Have a baking pan at

hand that will hold the apples com-

fortably.

Slice off a strip of lemon peel from

one lemon half, cutting away the bit-

ter white pith. Remove 8 segments

of lemon (also with no pith) from that

same half and chop them finely. Toss

the chopped lemon into a bowl with

the dates, cookies and 2 tablespoons

of the maple syrup and stir to com-

bine.

Peel the apples from the stem end

down to their midpoints; reserve the

peels. Rub the peeled part of the ap-

ples with the remaining lemon half.

Core the apples, taking care not to cut

through to the bottom. (If you prefer,

you can cut a small slice from the top

of the apple and scoop out the core,

scooping away a little extra apple all

around, so that you create a “bowl”

for the filling.)

Cut half the butter into 8 pieces.

Put a piece of butter inside each apple,

then divide the fruit filling among the

apples, spooning it into each cored

section and allowing it to mound on

top if you have excess filling. Top each

apple with another piece of butter.

Pour the cider, juice or water in-

to the baking pan. Cut the remaining

butter into small pieces and toss it in-

to the pan along with the reserved

apple peels, the piece of lemon peel

and 1 tablespoon of the maple syrup.

Stand the apples up in the pan.

Bake the apples for 60 to 75 min-

utes, basting every 15 minutes, until

they are soft enough to pierce easily

with a thin knife.

After about 30 minutes, taste the

pan juice. If you’d like it a bit sweet-

er, stir in the last spoonful of maple

syrup.

Transfer the apples to a serving

platter or put each apple in a bowl.

The apples can be served with or

without the basting liquid. If you’d like

the juice to be more syrupy, pour it in-

to a small saucepan and boil it down

for a few minutes.

Serve the apples after they’ve

cooled for 10 minutes or when

they’ve reached room temperature. If

you’d like to serve cream, top the ap-

ples with it or serve it on the side. Do-

rie Greenspan’s preference is to serve

warm apples with ice cream; the con-

trast is fun.

The apples are good on their own

and nice with heavy cream or yogurt

or creme fraiche poured over them.

Nutrition | Per serving (using 2 ta-blespoons butter): 250 calories, 1 g protein, 46 g carbohydrates, 8 g fat, 5 g saturated fat, 15 mg cholester-ol, 45 mg sodium, 3 g dietary fiber, 37 g sugar

For pure coziness, nothing beats sweetness of a baked apple

FASHION

| 11THURSDAY 6 OCTOBER 2016

By Thomas Adamson

AP

The Louis Vuitton red carpet was

rolled out at the historic Place

Vendome on Wednesday for a

much-needed happy ending to

a dark Paris Fashion Week sea-

son, marred by the multimillion-dollar

heist of Kim Kardashian West’s jewelry.

A roll call of actresses including Ali-

cia Vikander, Jennifer Connelly, Michelle

Williams, Sophie Turner and a heavily

pregnant Lea Seydoux joined tennis star

Roger Federer in the front row — pos-

ing with Vuitton’s lauded designer Nico-

las Ghesquiere.

And what a show it was.

Here are the highlights of Wednes-

day’s ready-to-wear collections, cap-

ping the spring-summer 2017 season.

Louis Vuitton: The Clothes

In Ghesquiere’s finest collection since

restyling the house in 2013, the French

designer exposed his passion for the ‘80s

and riffed on science fiction. Big hair, big

shoulders, big sparkle, big prints, big eyes:

that was the mantra for spring-summer.

Bold sunset-shaped eye make-up

that stretched from ear to ear setting

the fashion dial firmly to the age of

Glam Rock. That era was also known for

its obsession with sci-fi films, referenced

by Ghesquiere in three-dimensional

stereo-sound in this 45-piece show.

Styles that evoked Star Wars were

seen in lozenge patches over the bust,

curved asymmetrical forms on shirts

with metallic sheer overlay, tunic-like

gowns with boots, and armor-like white

shoulder pads that looked like they

might have been snipped from the back

of a Darth Vader paratrooper.

But the beauty of this collection was

in its remarkable stylish silhouettes and

the deftness of the cuts that made it a

more grown-up display that we’ve be-

come used to.

A loose gray jacket with structured,

mushroom-shaped oversize sleeves

produced a stylish silhouette as it gen-

tly curved out at the bottom — in almost

deconstructed patches.

The designer, who revitalized Balen-

ciaga during his tenure there from 1997

to 2012, seems to be doing the same at

Louis Vuitton.

Alicia Vikander Surprised

Oscar-winning actress Vikander

landed in Paris on Tuesday and was sur-

prised to discover her face plastering

billboards all around town.

“Well I didn’t actually know, but I ar-

rived yesterday and I see that my film

(“The Light Between Oceans”) is com-

ing out today in France, so I’ve seen the

posters up,” she told The Associated

Press from the Louis Vuitton front row,

wearing a white blouse and cleanly cut

Louis Vuitton naval jacket.

The “Danish Girl” star may well not

have enough time to talk to her PR

team on her movie release dates as

she’s simply too busy jet setting around

the world.

“I live on an airplane. I’m kind of a no-

mad living out of my suitcases,” she said.

And when she’s not in the sky, she’s

busy with her new role as film producer.

“I just produced my own film after

starting my own (film production) com-

pany last year. I wrapped my first pro-

duction a week ago, ‘Euphoria,’ with

Eva Green and Charlotte Rampling,” she

added.

US Ambassador Bids Farewell

Ever since Jane D Hartley became

U.S. ambassador to France in October

2014, the well-groomed diplomat has

been a regular face on the front rows of

major shows such as Christian Dior and

Louis Vuitton.

But her appearance at Louis Vuit-

ton’s spring-summer show in their new

store in the Place Vendome will be her

last.

The 66-year-old, who sat in the front

row next to LVMH’s Bernard and Del-

phine Arnault, and spoke to the AP on

her passion for fashion and her sadness

to bid farewell to the spectacular Par-

is shows.

“Oh, I will definitely miss (the Par-

is shows). For sure,” she said, wearing a

black Vuitton T-shirt with silver zigzags.

“It’s wonderful being in Paris and be-

ing at these shows and the beauty and

the style. I’m lucky,” she said.

“I think it’s such an important indus-

try here, but it’s an important industry

back in the US too. It’s beautiful, it’s cre-

ative — but we really can’t forget it’s a

job creator on both sides of the Atlantic

and I’m hugely supportive of this indus-

try. I’ve also seen what fashion can to

revitalize a city and give a city life,” she

added.

The ambassador, the second wom-

an to serve in this position after Pamela

Harriman (1993-1997) and will leave her

post following November’s US presiden-

tial election.

Moncler Gamme Rouge

A barren desert and rugged boul-

ders provided a sort of fashion assault-

course for Moncler Gamme Rouge’s bat-

tle-tested models in the French mili-

tary-inspired Wednesday show.

Hybrids of the hard, round shiny-

tipped hats worn by the French Foreign

Legion were the opener.

And in case there was any doubt

about the French army theme, design-

er Giambattista Valli began to use sash-

es with the French tricolor flag across

round-collar tops — with the famed red,

white and blue color combination repeat-

ed on Velcro straps on sneakers. Straps,

for perhaps a parachute, structured a

‘60s-style, sporty mini-dress in stone.

And even when the signature flow-

ers finally appeared (Valli famously loves

his blooms), even then, they were imag-

ined as a print on an X-shaped dress

that evoked the military through its stiff-

ness and shoulder epaulettes.

It was an interesting and focused

display.

Vuitton gives star-filled happy ending to dark Paris season

ENTERTAINMENT

12 | THURSDAY 6 OCTOBER 2016

Irrfan beats me as the coolest guy in the room:Tom HanksBy Sugandha Rawal

IANS

Tom Hanks rejoiced in being

the “coolest guy” on the sets

of Hollywood film “Inferno”.

But he says it lasted only un-

til Indian actor Irrfan Khan walked in.

At a select global media event or-

ganised by Sony Pictures Entertain-

ment, Hanks said: “Here’s what I hate

about Irrfan Khan... I always think I’m

the coolest guy in the room, and eve-

rybody’s hanging on to every word I

say and everybody’s a little intimidat-

ed to be in my presence. And then Ir-

rfan Khan walks into the room. And

he’s the coolest guy in the room.

“And everybody’s intimidated to

be in his presence and everybody’s

hanging on to his every word.”

Irrfan, who has worked in a slew

of Indian movies, has also proved his

mettle internationally in critically-ac-

claimed works like “The Namesake”,

“A Mighty Heart” and “Life of Pi”, the

Oscar-winning “Slumdog Millionaire”

and the commercially successful “The

Amazing Spider-Man” and “Jurassic

World”. Come October 14, he will be

seen in “Inferno” with “Forrest Gump”

star Hanks, who is known worldwide

for his effortless acting.

After visually translating Dan

Brown’s “The Da Vinci Code” and “An-

gels & Demons”, director Ron Howard

has infused life to the author’s popu-

lar book “Inferno”.

In the film, based on the epony-

mous 2013 novel, Hanks will be seen

reprising the role of Robert Langdon,

a professor of symbology at Harvard

University. Irrfan plays Harry “The

Provost” Sims, head of The Consorti-

um.

The film will present a trail of clues

tied to the great Dante himself. When

Langdon wakes up in an Italian hos-

pital with amnesia, he teams up with

Sienna Brooks (Felicity Jones), a doc-

tor he hopes will help him recover his

memory. They race across Europe and

against the clock to foil a deadly glo-

bal plot, and Irrfan joins their mission

to save the world.

Hanks, known for films like “Sav-

ing Private Ryan”, “You’ve Got Mail”,

“Sleepless in Seattle”, “The Terminal”,

“Catch Me If You Can” and more re-

cent “Sully”, asserted that the worst

thing about “Inferno” is “that I am on-

ly in a couple of scenes with Irrfan. It

was heartbreaking”.

The two-time Oscar-winning star

is impressed with Irrfan’s acting skills,

and has in fact chalked down a way to

ape his style.

Hanks said: “And as soon as I

walked up to him I said, ‘Irrfan Khan,

I’m going to steal from you every-

thing I possibly can. I’m going to start

speaking very quietly in films. I’m go-

ing to wear very nice suits.

And I will draw out the last sound

of every sentence that I say.’ And by

doing that, I will be doing a very pale

imitation of the coolest guy in the

room.” Hanks is returning as Langdon

in the film franchise, and says it is a

pleasant experience to get Brown’s

vision on the silver screen.

“I’m not contractually obligat-

ed to make any Dan Brown/Rob-

ert Langdon things. But every time

we’ve done it, it’s been the same ex-

act team of people... So there really

is no repetition. I must admit, they’re

very pleasant movies to make,” said

the 60-year-old.

Hanks said that they “get together

and discover whether or not it’s worth

going after or not”.

“I’m not an idiot. I’m not going to

say no to something that’s going to

go, that is really good”.

My career is well balanced: Swara Bhaskar

Actress Swara Bhaskar, known for films like "Tanu Weds Manu" and "Nil

Battey Sannata", says her career is a well balanced one.

"I feel that my career is well balanced in terms of doing big budg-

et commercial films or content-driven small budget movies. I have done TV

shows like 'Samvidhaan' and 'Rangoli'," said Swara.

"As an actor, we always crave for doing something good and different

types of work," said the actress, who will be seen in the web show "It's Not

That Simple".

Speaking about her new web series, the actress said: "It is an interesting

story. It is a new platform for me...working in a web series. I am making a de-

but on this platform. The concept is quite fresh and honest and has been told

from an unapologetic point of view about relationships."

"Relationship, marriage, commitments and extra marital affair can be

viewed from a woman's perspective. The entire concept interested me a lot,"

she added. The series is directed by Danish Aslam, who had helmed "Break

Ke Baad".

The six-episode web series features Swara along with Vivan Bhatena, Ak-

shay Oberoi and Karan Veer Mehra.

| 13THURSDAY 6 OCTOBER 2016

TECHNOLOGY

Google’s new lineup of phones

and gadgets: A quick glanceBy MICHAEL LIEDTKE and ANICK

JESDANUN

AP

Google is taking a page from

Apple’s playbook by making

a bigger push to build its

own hardware. Rick Osterloh,

head of Google’s new hardware group,

said that in doing so, Google can

take full advantage of capabilities it’s

designing with artificial intelligence

and machine learning. Apple has long

designed both iPhone hardware and

the iOS operating-system software

that runs on it. Now, Google is doing

the same with the upcoming Pixel

phones running Google’s Android

system.

The Pixel is one of several gadgets

Google announced Tuesday in San

Francisco.

New Phone, New Branding,

New Marketing

Google’s previous phones, dubbed

Nexus, had limited distribution.

Now, the company is casting aside

the Nexus name in favour of Pixel, a

brand that Osterloh said has “always

represented the best of hardware

and software designed by Google.”

And instead of relying primarily

on online orders, as was the case

with Nexus, Google will offer Pixel

through Verizon as well, starting Oct.

20. Advance orders began Tuesday

starting at roughly $650 for the 5-inch

version and $750 for the slightly larger

5.5-inch screen. Google will also make

Pixel available at Best Buy and various

wireless carriers outside the US.

One of the advantages Google

phones have long had is their quick

access to Android updates. With other

phones, individual manufacturers and

carriers have to approve changes,

resulting in delays . Google said

Verizon will still have to approve

updates for Pixel, but the process will

be streamlined and done ahead of

time.

Google promises a spectacular

camera and unlimited online storage

for phones at full resolution. When

storage space on the phone is low,

the Pixel will free up storage and

rely on the online copy. Apple takes a

similar approach with its iCloud Photo

Library, though free storage is limited

to 5 gigabytes, or a few thousand

photos.

It’s In Your Head

Google’s new virtual-reality

headset, Daydream View, will differ

from other headsets like Samsung’s

Gear VR in having a companion motion

controller and compatibility with a

wide range of phones, including Pixel.

Daydream is also a challenge to

more sophisticated, but expensive

systems from Facebook’s Oculus

business, HTC and Sony — as well as

to Google’s own Cardboard effort.

Cardboard is cheap — available for

as little as $15 — but it doesn’t offer

much control over VR environments

beyond pushing a button on the

headset as you move your head. The

new wireless motion controller for

Daydream can function like a fishing

rod, a steering wheel or a pointer

to permit more sophisticated VR

experiences.

Daydream View and the controller

will be out in November

for $79. You’ll need a new

Android phone , as existing

phones won’t have the right

hardware.

Google also plans to share design

guidelines with other manufacturers

to make Daydream headsets and

controllers.

An Echo Of Amazon’s Echo

Google is promoting its new Home

smart speaker as a way to access

Google’s knowledge — hands free.

Home will be able to perform

many of the same tasks as Echo,

Amazon’s internet-connected speaker.

Both will use voice commands to play

music, field questions and control

home appliances — assuming you’ve

installed “smart” versions of them.

If you’re feeling creepy about

a speaker listening to your

conversations, Google says you can

turn the microphone off.

Home will be available on

November 4 for about $130, with

advance orders starting Tuesday. The

cylinder-shaped Echo costs $180,

though Amazon also sells a smaller

version shaped like a hockey puck that

sells for $50.

What Else?

Google’s new video-streaming

device, Chromecast Ultra, will support

a higher-resolution video format

called 4K. Larger, more expensive

streaming devices such as the $100

Amazon Fire TV already do that. Ultra

will cost $69.

Meanwhile, Google wants to

improve Wi-Fi in

the home by

creating its own router. The company

said people use internet differently

now, with games, video chatting and

more on various devices throughout

the home. The new Google Wi-Fi

system will cost about $130 for the

main device. A three-pack for larger

homes will cost about $300.

Beyond Google

Even as it pushes Pixel, Google

isn’t abandoning the Android system

that other manufacturers can use for

free. That means Samsung, LG and

others can keep making their own

phones with Google software.

In that sense, Google’s approach

is more like Microsoft’s than Apple’s.

Microsoft also has been making

hardware through its line of Surface

computers running Windows. That

puts Microsoft — and now Google —

in the awkward position of promoting

both its own devices and those of

rivals that run the company’s software.

Beyond Hardware

Google predicts that artificial

intelligence will play a greater role

in our lives. CEO Sundar Pichai said

computing is transitioning to an

AI -first world, just as it moved to a

mobile-first world just a few years

ago.

“Our goal is to build a personal

Google for each and every user,” Pichai

said. “We want to build a Google for

each user.”

Google services along those

lines include Google Assistant,

software that’s designed to answer

questions and retrieve information,

conversation-style. Google Assistant

made its debut in a chat app called

Allo a few weeks ago. It will also be

part of Home and the new Pixel

phones.

The features demonstrated

Tuesday seem similar to what Amazon

and Apple already offer with their

virtual assistants. Google officials

have repeatedly emphasized that its

AI technology is in the early stages

— so it remains to be seen what this

new era for Google

will lead to.

ASIAN TOWN

NOVO

MALL

ROYAL PLAZAVILLAGGIO & CITY CENTER

BABY BLUES

HAGAR THE HORRIBLE

An easy-going man finds his simple life complicated when he learns that his new wife is possessed.

14 THURSDAY 6 OCTOBER 2016

CINEMA PLUS

Note: Programme is subject to change without prior notice.

USS Indianapolis: Men of Courage (2D) 11:00am, 1:30, 4:00, 4:20, 6:30, 9:00, 11:30 & 11:45pmThe Disappointments Room (2D) 10:00am, 12:00noon, 2:00, 4:00, 6:00, 7:00, 8:00, 10:00pm & 12:00midnightThe Girl On The Train (2D) 10:00am, 12:20, 2:00, 2:40, 5:00, 7:20, 9:00, 9:40pm & 12:00midnightMiss Peregrine’s Home For Peculiar Children (2D/Family) 11:00am, 1:30, 4:00, 6:30, 9:00 & 11:30pmStorks (2D/Comedy) 10:00, 11:50am, 1:40pm, 3:30 & 5:20pmLaaf Wa Dawaraan (2D/Arabic) 7:10, 9:30 & 11:45pmDeep Water Horizon (2D) 10:00am, 2:40, 7:20pm & 12:00midnightThe Magnificent Seven (2D/Action) 12:10, 4:50 & 9:30pmMasterminds (2D) 11:30am, 1:30, 3:30, 5:30, 7:30, 9:30 & 11:30pmHajwala (2D/Arabic) 10:00am, 12:00noon, 2:00, 4:00, 6:00, 8:00, 10:00pm & 12:00midnightDeep Water Horizon (IMAX/2D) 11:00am, 1:30, 4:00, 6:30, 9:00 & 11:30pm

Mirzya (2D/Hindi) 1:00 & 11:15pmTutak Tutak Tutiya (2D/Hindi) 1:30pm Storks (2D/Comedy) 3:30pmOppam (2D/Malayalam) 4:00 & 8:45pm Riot (2D/Action) 7:00PMDevi (2D/Tamil) 7:00 & 11:30pm Bilal (2D/Arabic) 4:15pmLaaf Wa Dawaraan (2D/Arabic) 7:00pmThe Disappointments Room (2D/Family) 5:15pm Oppam (2D/Malayalam) 8:45pm USS Indianapolis: Men of Courage (2D/Action) 9:00pmThe Magnificent Seven (2D/Action) 9:30pm

Oppam (Malayalam) 1:00, 2:00, 4:00, 5:00, 7:00, 8:00, 10:00, 11:00pm, 01:00 & 02:00am Premam (Telugu) 1:00pmRemo (Tamil) 1:00, 4:00, 7:00, 10:00pm & 01:00am Devi (Tamil) 1:00, 8:30 & 11:00pm Tutak Tutak Tutiya (Hindi) 3:30pm

Mirzya (2D/Hindi) 1:00 & 11:30pm Riot (2D/Action) 2:30 & 5:15pm Tutak Tutak Tutiya (2D/Hindi) 4:30pm

Oppam (2D/Malayalam) 2:00 & 8:45pmLaaf Wa Dawaraan (2D/Arabic) 7:00pm Storks (2D/Comedy) 3:30pmThe Disappointments Room (2D/Family) 5:00 & 7:00pm Miss Peregrine’s Home For Peculiar Children (2D/Family) 7:00pmPremam (2D/Telugu) 9:00pm USS Indianapolis: Men of Courage (2D/Action) 9:15pm

TUTAK TUTAK TUTIYA

AL KHOROppam (3D/Malayalam) 11:30am, 2:30, 5:30, 8:30 & 11:30pmRemo (3D/Tamil) 12:00noon, 3:00, 6:00, 9:00pm & 12:00midnight

Storks (2D/Comedy) 11:30am, 1:30, 3:30 & 5:30pm

Girl On Train (3D/Drama) 7:30, 9:45pm & 12:00midnight

LANDMARKOppam (2D/Malayalam) 1:00 & 8:45pmRiot (2D/Action) 2:30 & 5:30pm

Mirzya(2D/Hindi) 2:30 & 11:15pm Storks (2D/Comedy) 3:45pmThe Disappointments Room (2D/Family) 4:30, 7:00 & 11:30pm Tutak Tutak Tutiya (2D/Hindi) 6:30pm

Laaf Wa Dawaraan (2D/Arabic) 7:15pm Premam (2D/Telugu) 9:00pm The Magnificent Seven (2D/Action) 9:15pm USS Indianapolis: Men of Courage (2D/Action) 11:30pm

15THURSDAY 6 OCTOBER 2016

Yesterday’s answer

Conceptis Sudoku: Conceptis Sudoku is

a number-placing puzzle based on a 9×9

grid. The object is to place the numbers

1 to 9 in the empty squares so that each

row, each column and each 3×3 box

contains the same number only once.

Yesterday’s answer

MEDIUM SUDOKU

ALL IN THE MIND

CROSSWORD

BRAIN TEASERS

Can you find the hidden words? They may be horizontal,vertical, diagonal, forwards or backwards.

ABSTRACT, BRUSH,

CANVAS, CERAMICS,

DRAWING, EASEL,

ENGRAVING, ETCHING,

GALLERY, LANDSCAPE,

LIGHT, MASTERPIECE,

MOSAIC, OIL PAINTING,

PAINTING, PASTEL,

PERSPECTIVE, PORTRAIT,

POTTERY, SCALE,

SCULPTURE, SEASCAPE,

SHADE, SKETCH,

STILL LIFE.

08:00 News

08:30 Witness

09:00 Scent From

Heaven

10:00 News

10:30 Inside Story

11:00 News

11:30 The Stream

12:00 News

12:30 People &

Power

13:00 NEWSHOUR

14:00 News

14:30 Inside Story

15:00 Witness

16:00 NEWSHOUR

17:00 News

17:30 The Stream

18:00 NEWSHOUR

19:00 News

19:30 Rewind

20:00 News

20:30 Inside Story

21:00 NEWSHOUR

22:00 News

22:30 The Stream

23:00 The Hannibal

Directive

00:00 NEWSHOUR

01:00 News

01:30 101 East

02:00 NEWSHOUR

03:00 News

13:10 Austin & Ally

14:00 Liv And

Maddie

14:25 Liv And

Maddie

14:50 Dog With A

Blog

15:15 Jessie

15:40 Bunk’d

16:05 Star Darlings

16:10 Gravity Falls

16:35 Miraculous

Tales Of

Ladybug And

Cat Noir

17:00 Backstage

17:25 Alex & Co.

17:50 Girl Meets

World

18:15 Stuck In The

Middle

18:40 Disney

Cookabout

19:05 Best Friends

Whenever

19:55 Liv And

Maddie

20:20 Austin & Ally

20:45 Backstage

21:35 H2O: Just

Add Water

22:00 Binny And

The Ghost

22:25 Sabrina

Secrets Of

A Teenage

Witch

TV LISTINGS

11:00 Groomer Has It

11:55 Bondi Vet

12:50 The Vet Life

13:45 Gator Boys

14:40 Extinct Or Alive:

The Tasmanian

Tiger

15:35 Tanked

16:30 Wildest Africa

17:25 Big Fish Man

18:20 The Lion Queen

19:15 Tanked

20:10 Wildest Africa

21:05 The Lion Queen

22:00 Killer Swarms

22:55 Gator Boys

23:50 Big Fish Man

00:45 Killer Swarms

13:05 How It’s Made:

Dream Cars

13:30 Storage

Hunters

13:55 Garage Gold

14:20 Gold Divers

16:00 Deadliest Catch

16:50 Fast N’ Loud

18:55 How Do They

Do It?

19:20 Gold Divers

20:35 Garage Gold

21:00 You Have Been

Warned

23:05 Magic Of

Science

01:10 You Have Been

Warned

King Features Syndicate, Inc.