Ukraine's defence forces make Russian's retreat from positions near Andriyivka. In the Bakhmut direction, Ukrainian forces continue conducting the offensive actions to the north and south of Bakhmut. Currently, Russians have retreated from their positions near Andriyivka. The relevant statement was made by spokesperson for the general staff of the armed forces of Ukraine, Andriy Kovaleov. According to Kovaleov, Ukraine's defence forces continue the offensive operation in the Bakhmut, Burdiansk and Militopol directions. Russian warriors are gaining a foothold within the recaptured frontiers, attacking the detected enemy targets with artillery and conducting counter-battery measures. In the direction of Stara Meyars, the Ukrainian military have succeeded and are gaining a foothold. The enemy continues to put up strong resistance, redeploys units and troops, uses reserves. In the Bakhmut direction, our forces continue conducting offensive actions to the north and south of the town of Bakhmut. Following the offensive and assault actions of the defence forces, the enemy was forced to retreat from positions near Andriyivka, Kovaleov told. In his words, Ukrainian defenders continue holding back Russia's onslaught in the Kupiansk and Lyman directions. The enemy conducted unsuccessful, offensive actions on the northwest of Orikovo, Vasilivka, to the south and of Ivanovsky and to the west of Tlesheivka. The enemy is putting up strong resistance, using reserves, suffering significant losses. These battles are underway, Kovaleov noted.


What's up everybody? Jason from jaspyscasebase.com. This is our last filler to sell out Immaculate Football Random Teams We're giving away the last nine spots with this 2020 mosaic copy pack Break number 35 random teams and first we do the break randomize customer names Just teams are sure to be the hits out now at the end of the break will take all 32 customer names randomize them and The top nine out of the 32 get in so it's copy and paste customer list there and And Make sure you got that right as you can see Thomas is the last one that sold it out Just double-check this really quick So we'll do the break first guys Carl's first time Carl will 12 All right, let's do the break guys roll it four to six ten times one two three four five six seven eight nine Ten Carl down to Thomas ten times one two three four five six seven eight nine Ten New York Jets down to the Miami Dolphins All right, so they're now six what you got guys just a quick little pack filler and Antonio Gandhi gold gold an earl after John Brown Gabriel Davis Pokemon at Joshua Kelly. So we got an autograph. There you go. I think back-to-back Packs with an autograph Jason Peters was the first one. All right. There we go Quick little break right there Switch scenes and let's do the giveaway now Here's the dice roller because we're names again top nine get in roll it Four and it's three seven times. Good luck four and three one two three four five six and Seven and Carl down there Thomas squeezing in Carl Carl Carl Carl Carl and Carl. So there you go Thomas squeezing and got one The rest of gonna Carl. He had the odds right there. So there you go guys Thank you guys for filling that up. Congrats to the winners coming up next is to break itself


Welcome to Beyond the Lines. I'm Rusty Kamori. We broadcast live on Mondays at 10 a.m. to 10 30 a.m. from the ThinkTek Hawaii TV studio in the Pioneer Plaza in downtown Honolulu. I'm very excited for today's guest, Miley Sengora. She is the owner of the very popular Miley's Thai restaurants in two locations, Hawaii and Ward. Today we are going beyond restaurants. Miley, thank you for joining me today. Thank you for having me, Rusty, and congratulations on your book Beyond the Lines. Oh, thank you so much. It was a great read. I read it in one day. Oh, thank you. Yeah. Thank you. It took me two and a half years to write that. Yeah, you did good. You did good. I want to know your history. Were you born in Hawaii? No, I was actually born in this little country called Laos, and it's between Vietnam and Thailand. And I came to Hawaii when I was two years old, and I've been here since. I went to the mainland after high school for about five years and then came back. Wow. Did you play any sports or play any instruments growing up? I played a little bit of volleyball, and I danced hula, played the ukulele, things that your parents put you in. Now, you have a family connection to Asajos. Can you tell me about that? Yeah, Paisanos as well. Oh, yes. So, you know, growing up, I come from a family of entrepreneurs, and so I've always been in the restaurant business. In fact, when I was about 14 years old, it was the first time I worked in a Thai restaurant, and this was in Maui. So every summer I would fly to Maui. I worked in the restaurant with my aunt. And that restaurant is still there, but it's not owned by my family. It's in Lahaina, front street, and it's called Thai Chef. And I believe it's still called Thai Chef until today. So I worked, because I was so young, I worked in the kitchen peeling shrimp and chopping vegetables, and my sister was old enough to work outside on the floor being a waitress. And I thought, well, she's got this glamorous job being a waitress. She got to dress up, and I'm in the kitchen with apron and smelly, and I'm just doing it all. And then I've always wanted to be a waitress, looking at her, I was like, wow, this is very glamorous. Today I'm a cook, a waitress, janitor, cashier, hostess, yeah, I do it all. So how did you get started in the restaurant industry? As I said, so going to Paisanos, that's where I started working when I got older, working at Paisanos in the Manoa marketplace. And then Asajos came into play, and we opened one location in the next, and then the next. And from Paisanos, I transitioned to Asajos out in Hawaii Kai, where I became the operating partner. And I worked there for about 10 years, and I learned a lot.  And that's when Miley's Thai in Hawaii Kai was born. I felt that I needed to open in Hawaii Kai because I had a lot of customers that I connected with, relationships grew. So it was the right thing for me to do was to open in Hawaii Kai. So a lot of my customers knew me from Asajos. Some of them never ate Thai food. Some of them say they hate Thai food. And I've been able to change their minds and all their regulars. I'm sure everyone's going to really love Thai food and Miley's Thai bistro after watching this episode. Well, I hope so.  And the biggest misconception is it's either too spicy or there's too much coconut, two elements, which we don't even have, you know, in some of our entrees. So I would like people to come and try it. And I can help them pick out something that's not spicy, not all Thai food spicy. No, no, for sure. Yeah. Now you said that you had experience working at Asajos and Paisanos. What things did you learn about yourself by working in those restaurants?  I talk a lot. I have fun. Prior to that, it was very quiet. And but when you're at a table, you kind of want to need to express yourself with the foods that you're making and selling. And then so with that, I became a little bit more, now I talk too much. I love when you talk.  Why did you choose Hawaii Kai as your first location? As I said, you know, I lived in Hawaii Kai for many years and I started relationships with customers and a lot of family. So it was appropriate for me to open somewhere familiar to me where they've come from Asajos and it was when they found out while Miley's opening another restaurant or opening her own restaurant, they would come and visit me. Some of them just drank at the bar for a little bit and then I would slowly give them appetizer here and there. They're like, what? Does it taste like Thai food? I said, that's Thai food. So that's how I introduced Thai food to non-Thai eaters. Now there's obvious challenges being a business owner. What were the challenges for you as a business owner? The number one challenge is, in my opinion, as employees, to get good employees and to keep them was very, very difficult. I think a lot of business owners, I think that's probably the number one problem that we have. What do you think a second challenge would be? To make customers happy, you can't make everyone happy.  Now there's a few Thai restaurants on Oahu. Yes, many. Yeah. And a lot of good ones. Yes. Yours is great. You have a great Thai restaurant, not just the food, but the ambiance as well. Thank you. What do you think sets your Thai restaurant apart from other Thai restaurants? I feel, well, with my Thai restaurant, I have authentic food, but I also put local flair. Just in case, husband wants to eat local food, wife wants to eat Thai food. So we have steaks at our Hawaii Kai location, which is not Thai, but I do have a Thai flair to it. I have a little Thai taste to it. So I try to mix some local dishes with it. In fact, I have this thing called Thai Lokomoko, which I'm very proud of. Thai Lokomoko. Yeah. And it's not a traditional patty, it's kind of a deconstructive one. And then there's the egg, but it has the Thai flavors to it. I actually won a battle challenge recently at the rice festival, I came number one, and I got this little trophy that I'm so proud of. Oh, that's a big deal. Well, to the Japanese people it is. We've been featured in Japanese magazines, and the cutest thing, Rusty, is when they come to eat the Lokomoko, they point to the picture, and then they want to take a picture with the Lokomoko and my little trophy, which is the cutest thing. Well, the rice festival is such a big, popular event, and to win a Lokomoko honor like that, that's great. And it gets bigger every year. And we're paired up with celebrity newscast people, so it was fun. I'm very curious. What is the very first thing you cooked ever? Ever? Ever. Simon. What? Yeah. And it wasn't fancy, Rusty. The noodles, because I was young, and nowadays you've got spam and green onions, and that's just kind of plain still. Now you've got everything, but the kitchen sink in there. You've got wontons, you've got oxtail, you've got char siu, but when I started cooking, I just did the basic. It turned out pretty good. I didn't burn the house back. Simon. Simon, yeah. Simon. Now, you have a lot of popular dishes at Miley's restaurant. So many of your customers, they need certain dishes. What are the most popular dishes at Miley's Thai? Well, I think our most popular dish, not just at Miley's, but in any Thai restaurant is the Pad Thai. It's a staple in Thai restaurants, and a lot of people, they base your Pad Thai on, you know, if your Pad Thai is good, that means the rest of your entree will be good. So, and every restaurant makes it a little bit different, but ours is really popular. So that's the number one seller, and followed by the Lokomoko now. Wow. Yeah. What about the tom yum and the spring rolls? Yeah, well, the spring rolls is like a everyday kind of, you know, kind of appetizer. Tom yum is really popular to, tom yum shrimp to be exact, because that's in Thailand, that's what they eat. That's one of my favorite. Is it? Tom yum goong, right? Yeah, it's very good. No, I love Thai. I need Thai food every week. I am so happy you need Thai food every week. I love going to Miley's Thai. Thank you. Now, what are the, what's the most important things about cooking great Thai food? The most important is fresh ingredients, fresh lettuce, fresh, because our herbs, our specialty items like galangal, lemongrass. You can get that frozen, but we use fresh, and I think that's the key to our, you know, our recipes is fresh ingredients. That's very, very important, and we like to buy local, try to support our local vendors.  What is it about, you know, some customers, they might not know why a restaurant might raise prices.  Well, sometimes the prices go up, and so if the prices go up, we have to raise our prices too, otherwise I won't make it. What are the specialty ingredients that you use that are expensive? Lemongrass, galangal, which is like two of the most staple, you know, ingredients that we use in Thai cooking, kaffir lime leaf, that goes all into our tom yum. There's fresh chilies. The chili peppers are so expensive, and now, before, not a lot of people would use like bird's eye chili pepper. Now, it's in everything, so it's become, you know, the more it's in need, right? Yeah. The more expensive it gets, so. How challenging is it for you when customers come in that are vegetarian or vegan? It's so difficult because nowadays we got vegetarian, pescatarian, vegan, gluten-free and all this, and I have to tell you, Rusty, my cooks in there are Thai. In Thailand here, I mean, they just know how to cook Thai, Thai way, so when you tell them gluten-free, they're like, you kind of mess them up, you know, so it's very challenging, and I have to go back there and I try to train them. I try to show them the right way to do it, and sometimes I get confused, so I have got a list of what is gluten-free, what's, you know, pescatarians, I mean, I know what vegetarian is, but vegan, you know, and everybody's so health-conscious now, and Thai food is very healthy for you if you eat it the right way, but it's really difficult because you just, you got to make sure you're cooking it the right way. There's whole foods here now, I mean, right around the corner from us, and we've seen a lot of food traffic actually.  And I often tell them this, I said, you know, if you change the recipe, it's not going to taste how it's supposed to taste, and they're okay with that. Now I want to ask you what, you know, you have your Miley's Thai restaurant in Hawaii Kai, it is very successful. How many years now has that been open? It's been open 10 years now in that location. And then you wanted to open up a second location with a different concept? Yes. Bellini. Yes. Can you tell me about that? Yeah, so with Bellini, I partner up with a longtime friend, a family friend, and I felt that I just wanted to give him some exposure because he's worked so hard for my family for so many years. So he worked with me at Asajos and Paisanos, and he's worked in the kitchen, he's worked on the floor, he's done everything he could possibly do in our restaurants. And so I said to myself, okay, well, it's time for him to shine. Someone gave me an opportunity, I'd like to give him an opportunity. Well it didn't work out so well, and there were so many different elements to it. One being Bellini, and then there's a Bernini right around the corner, so it was very difficult. Some people would show up at Bellini's thinking they're at Bernini's, and some people would show up at Bernini's thinking it's Bellini's, so that was one element. And a second was, you know, as much as he tried and as much as I tried, it just didn't go off really well. And so I made that decision to change it over to Miley's, and as soon as I did, we saw a huge difference. Now why did you choose Ward as a location for your second restaurant? Well I actually didn't choose Ward, a Ward, you know, it became available, and we had some people that, you know, approached me to get into that spot many times, and I just declined because I wasn't ready. And I just saw it, it was being heavily developed, and I thought to myself I could never afford this spot here. And Hart Hughes worked with me, and it was a good fit, and now I see all these new buildings coming up and high-rises, and it's kind of exciting, it's like a little city, a new little city. Yeah, it's very exciting. I mean how things are just blowing up all around you right there. How big is your restaurant in the Ward location? It's about 3,000, kind of like the same size, 3,000 square feet, it's like at Miley's, but Miley's looks bigger because it's just one open space where it's Ward location, it's kind of split into two. We have a little private dining room area, we have the outside seating, and then we have the inside. Outside seating, we do welcome pets, so we have a lot of people, you know, in that area, they have a lot of pets, they walk, you know. Oh that's great. Pet friendly, vegan friendly, gluten-free friendly. Well, we are, we'll be back with Miley Sengura. You're watching Beyond the Lines, we'll be back in 60 seconds. I have this crazy thing going on today, I was just walking by, and all these DJs and producers are set up all around the city. I just walked by and I said, what's happening guys? They told me they were making music. So we'll do it. Welcome back to Beyond the Lines with Rusty Komori on Think Tech Hawaii. In case you are just tuning in, my awesome guest today is Miley Sengura, owner of the very popular Miley's Thai restaurants. Miley, we're talking about you opening your second location as Bellini, and it takes courage for an owner to know when a concept isn't working out. Can you tell me about what happened there and then your transition from Bellini into opening up your second restaurant in that same location at Ward? Yeah, you know Rusty, the first question everybody asked me, why? Why did I open Bellini's and not Miley's Thai too? And as I said previously, I wanted to give this family friend a chance to shine. Things didn't work out and so I quickly turned it into Miley's Thai ward and we saw great reviews and it's a little bit different. Everyone's going to compare the one in Hawaii to Ward, just like with the soldiers, everybody compares every location and that's because we can't be at two places at once. It was difficult for me. The transition was not easy. Failures and losses are things that are here to wake us up Rusty and I think a lot of times people don't take risk because they're in fear of failure. And I'm the type of person that I'm going to fight. I get down, I get right back up and I do it until I to the end. That's what I was taught to do. That's why I think my family's business has been successful because we don't give up. Well, you're definitely very successful. You've achieved success. I don't know about very successful but I'm working towards being successful. Well, I think you're successful. I think you're not just successful but you're sustaining success. You actually had a TV cooking show for a few years. Can you share about that experience? Well, let me tell you this Rusty. I have newfound respect for these actors, these producers, these directors, the editing people. I was so horrible at this cooking show when I first started. My manager, Janelle, sent me to an acting school and I thought it was going to get better and I didn't. But after a year, then I started getting better. But I went on camera and the lights came on me and it was so hot, my makeup just melted out of my face. And I'm like, I was being the one that was being cooked. I wasn't doing the cooking. But it was so hard. Cooking and talking at the same time is so difficult. This is still hard, but it's a lot easier. When you're cooking, you're trying to think about what you're trying to say, how to describe what you're cooking. But then at the same time, you want to make sure that your doodles are not on fire. So it was really, really hard. And Cutmaster Spaz and his show on OC16, they have helped us so much. We've gotten busier. And until today, people ask me, well, when you're going to do it again, Miley, we love watching you cook. And I'm like, wow, that means a lot to me because I was horrible at it. But I stopped because when we opened Bellini's or when we were about to open Bellini's, I got really, really busy. So soon, soon enough, people are still asking me, people stopped me at the market and the wives are like, my husband likes watching your show. And I try to cook. I said, you don't have to cook, just come to Miley's. Don't cook it for you.  And you're a business owner of a restaurant, not just one restaurant, but two restaurants. How do you do it? How do you do it all? A lot of wine and prosecco. Family, family helps out a lot. I have two older boys and I have two younger children. And they all, we all help each other. The two older boys are really, really helpful. They took care of the younger ones while we were trying to open the restaurants up. And my mom is so incredible. She's just, she's, she's this superwoman that I look up to and she's helped out a lot with the kids, even though she doesn't want to. Now, in addition to the two restaurants, you're very busy with catering. Yes. And that's a big business for you, a very popular business. And in addition to catering, you also do a lot of good for the community with a lot of nonprofits. And you always say yes to them. Why? OK, so I always thought, you know, Miley, just when you get into this business and you grow, say yes to everything, say yes to everything, because one of these days they're going to stop asking. Big mistake. If I could get anybody any advice, I would say not to say yes to everything.  They get disappointed, you know. So you want to over promise. Under promise, how do you say that? Under promise and over deliver. I got you, I got you. Now, what do you think are the keys to a successful restaurant? Well, anything you do, I feel like you have to put your heart in your soul. When I cook, I cook with my heart. And you can tell if I'm having a rough day and I'm cooking something, I can see straight away that it's not coming out the way it should be. So I have to reset myself, you know. To have a successful restaurant is to have a good team that's behind you, that is supportive of you, good ingredients, fresh ingredients, and a good staff. How do you feel the staff and your situation is right now with both sides, with both restaurants? It's nice and it's hard, but it's nice because I can bounce the two restaurants. If I'm short on one end, I can pull somebody from that end, and vice versa. And this is what we have been doing lately, because people are going on vacations, people are ill, and so it's nice that I can do that. And I've been waitressing the past few days because we've been so short, so... Tell me what happened over the weekend with just how you have to adapt with certain situations.  I could be at Ward one day, or Hawaii depending on, and everybody checks in with her because she does the scheduling. I've been focusing on Ward because it's the baby, it's new, and Hawaii kind of runs itself, you know. But this past weekend, I had to waitress, and when I was on the floor just last night, Rusty, this older couple, they saw me and they're like, oh, you're cute, I haven't seen you here, are you new? Are you new here? I'm like, yeah, I didn't see you, I'm new. I just said, oh, I just smiled, and they said, so how long have you, what's your name? How long have you been working here? I'm like, I've been working here a long time. So what happened? So I try not to tell them why, I just want to give them a good experience, and you know, and all that, but then with good experience, they're like, you're really good, we want to let the manager know that you're a good server, now what is your name? And I said Miley, they're like, no, I'm like, no, no, really, by name. It's fun playing around with the customers. So did they know right then and there, or did they believe you? Not really, not really, not right away, I say I walked away and then they were talking amongst themselves and so the other server goes, no, she's really Miley, you know. And then the old, the returning customers were so happy to see me, I was happy to see them. Haven't seen some of my regulars in a while because I'm always, you know, in warden, they're like, you don't love us anymore, you're never here, I'm like, no, I do, I just have to concentrate on ward for now. And then didn't you have an employee that had a cut, I mean that had a slice, and what happened? Well, it wasn't at our restaurant, he was at his other job and so he required stitches and so that's why I had to, and he was the server, so I had to take his place, which was fun, last night was fun. Lucky thing you can do it all, you adapt. Now, how do you outdo what you've done with your restaurants getting into this level? What do you do to outdo what you've done? This is such a hard question and it's so hard because you can be on the top of your game but there's always something after that. And then with all these other restaurants popping up and they're all good, they're trendy, you just have to be innovative and come up with different ideas, different recipes. I think all chefs, what we do is we do homework, we study, we see what people are coming up with and sometimes we borrow ideas and that's what we do, we take it and we make it our own. Now, what advice would you give to other business owners? I mean, obviously if you could go back 10 years and had some of this advice, what would your advice be right now to other business owners? Well, as I said, it's exciting to have your own business but at the same time, it's a lot of work and if you're not ready and you don't have everything and you just want it, you can't just want it, you have to be ready. You have to have a good support team and don't say yes to everything. That's the one lesson that I learned is not to say yes to everything, they'll still like you. But yes, yet you still say yes to a ton. I do, I try to, yeah, especially with nonprofits and the community, kids, schools and things like that. So whenever I can help out, I do. Sometimes I can't physically be there so I will send my staff or send food or whatever gift certificates, whatever I can, I do it. And a lot of these different events that I go to that they feature different restaurants. I always see Miley's tie. It's amazing what you do. What's in the future for you, Miley? Well, right now I'm just trying to concentrate on ward. Everybody asked me, are you gonna branch out? Kapolei really would like a Miley's tie out there and it's difficult when you don't have, I am running out of family members. So you don't have, it's hard to trust. You need someone that you can really trust to run your restaurant the way you do. And that's difficult. Sometimes the saying goes, if you want it done, you gotta do it yourself, but then it's too much, it becomes too much. And so for now, Rusty, I'm just concentrating on ward and maybe perhaps in the future, do a little, one more maybe or a Miley's tie express or something like that, something less invasive. Well, I think this was such a great, in-depth look at you because a lot of people, they see you at your restaurant, but they might not know how you became you and why you opened up the restaurants at the Hawaii Kai and the Ward location and the Thai food is amazing. So I want to thank you for joining me today.  Thank you, Rusty, for inviting me.  Thank you Miley. It's nice to spend some time with you. And thank you for tuning in and watching Beyond the Lines with Rusty Kamori on Think Tech Hawaii. Until next time, aloha.


Ευχαριστούμε και παιδιά! Σήμερα έχω ένα καλύτερο βίντεο, είναι ένα βίντεο εμπορία από όλες τα νέα που έχω πάρει από τα σύζυγια ως ένα σύζυγιασμό εμπορία. Έτσι θα έχετε η εμπορία να πάρεις ένα σύζυγιασμό με τα νέα που έχω been released για Chapter 2 και βέβαια αν κάτι είναι για εσένας. Βέβαια, θα βρήσετε λίγες σε όλα τα πράγματα από εσένας. Πρώτα, ας δούμε ένα κομμάτι από τα σύζυγια της κολλεξίας. Οπότε η πρώτα είναι η σύγκουλεντας και είναι ένας σύγκουλεντας που καταφέρει 4 φορές από τα σύγχουρα κλωβάς που κομμάσεις από την άλλη. Εδώ είναι η φωτοφή της σύγκουλεντας που βρίσκω και θα βρεις ένα βίντεο σε αυτή την βίντεο. Αυτό είναι ένα άλλο σύγχουρα που δίνει δύο λευκότητα και αυτά είναι πολύ μεγάλη και θέλω να αυτά είναι καλύτερα για να καταφέρει όλες από το πόνο αλλά και από άλλες ιστορές, όπως το είχα δει για παράδειγμα, γιατί αυτά είναι μεγάλη σύγκουλεντας. Πρώτα, ας δούμε έναν σύγχουρα που έχει been released by Cixix & Tim Holtz και πρώτα, ας δούμε ένα κομμάτι από τα σύγκουρα που κομμάσεις από τα σύγκουρα. Οπότε η πρώτα είναι η βαλαντινάς, η δεύτερη είναι η σύγκουρα που καταφέρει με καλύτερα φωτοφή για σύγκουρα και η δεύτερη είναι η πόρυση, το οποίο, νομίζω, είναι η πιο καλύτερη σύγκουρα. Τώρα θα ανοιγωθώ για να δεις, για να δεις πώς έρχεται η σύγκουρα. Είναι ένα εμπορία, όπως έρχεται, για να δεις, για να δεις πρόγευση με πολύ σύγκουρα. Αυτό είναι σύγκουρα, όπως μπορείς να δεις και εγώ αρέσει να έρθει σε ένα πόνο, για να δεν έχεις να βγεις με λίγο πόνες όλα από τα σύγκουρα. Και also, αυτές τις σύγκουρας είναι συμφωνείς για να φύγει μέσα στο σύγκουρα, αλλά, φυσικά, θα φύγει το σύγκουρα και όλοι οι άλλες σύγκουρας. Βλέπουμε να δούμε μερικά πιο συγκροτές από την Τυμ Holtz. Αυτή είναι τα σύγκουρα που βάζουν. Άρχιζε πραγματικά 5 ευακώνιες, που μπορείς να χρησιμοποιήσεις τα σύγκουρα ή μπορείς να δεις, να δεις, να βάζεις σύγκουρα, πολλές διαφορετικές σύγκουρα. Και αυτές είναι τα φαντοφλωρά. Αυτές είναι όλοι αδωρισμένοι. Στηiously, έκανε για να χρησιμοποιήσεις το σύγκουρα και εξυχήσαμε πριν να πες. Άρχιζε δυο στις είναιδες των σύγκουρδών που μπορείς να δεις και να μπροστάσεις. Είναιτρο τον Βόδιο σε εics. Άρχιζε 17 εχθρον бывμένοι και οι φανοί που βλέπουν. Και, στο τύπο της βίντεο, θα βοηθήσεις ένα πρότυξο που βλέπησα το μήν. Αυτό είναι έναν δύο śύγκουρδό. Αυτή είναι το κεκκλίδι, Τα τάμπια και στράδες και μπροστά και γεθάρτη, για να εμβαίνετε την πρόκληση σου. Μπορείς να υπάρχει τα πρόκλησης να βρεθείς τη φωτή σου χωρίς και να τα βρεθείς σε ευρώνεις. Και εδώ είναι ένα κλειδό για το πράγμα, που παραγγιώσεις για την αερνή να βρεις two-cut μας. Και όταν έχεις έναν αισθάνο για να βρεθείς τη φωτή σου. Και λοιπόν, νομίζω ότι έρχεται με 11 αισθάνον σε αυτήν την σημανή. Και τώρα δούμε ένα σημαντικό κομμάτι που έχουν εξετήρωσει, ωραία δομή εδώ και ξεκινήσουμε με αυτή η κόμπιση που κομμάτουμε. Αυτό δίνει ένα εύκολο πρόοδο να βάζουμε αυτή η κόμπιση που κομμάτει στον καρδί σας και είναι πολύ εύκολο να χρησιμοποιήσει. Αυτό δίνει μόνο το κόμπιση που κομμάτει αλλά και έναν κομμάτι μόνο και δύο λόγους που μπορείς να κομμάτουμε ένα στον κόμπιση που κρύψει. This is the Amor die it gives you this beautiful triangle and the design looks like a lace really beautiful it's great to create those flap cards or gate cards as we call them also if you use the flap envelopes you can use it to decorate that flap or if you make your own envelopes you can use it as well the top doesn't cut out anything which makes this die really versatile. Είναι ένα πρώτο πόλεμο αχ laatω, συναντές χρόνια και, as you can see, it comes with lovely images. There are 17 dies inside with cherries and flip-flops, and hallo as well as a camera, a plant, so many different designs to create beautiful projects. And you can see the size of them at the back. I love that it is packed with images perfect for the upcoming season. These are the concentric circles, it comes with eight dies inside. This actually cuts out very thin rings to embellish your projects, you can use them for creating shaker cuts, to create window cuts, so many different ideas here. This is the waves die, this is not going to cut out a rectangle around the design, only cut out the design and you can see how it looks at the back. Now a great idea to use this die is on your art journals, on your backgrounds for summer themed cards and also you can cut it out from acetate and use it as a stencil to apply any types of pastes on top, great die for mixed media. Here is a very elegant looking die, this is called royal swan and you are going to cut out a swan along with tiny little pieces for the crown, his pick as well as the leaves and the flowers. It does say that there are four dies but you can actually cut out way more since they are combined in one plate. With dies like this it's great to do some paper piecing so you can cut out all the images from white cardstock and then color all the cutouts with different colors or run the dies many times through your big shot by using different colored cardstock every time. And this is a die that is so versatile, I absolutely love it, this is called built in a landscape. If you like creating little scenes on top of your cards or of your other projects then this is going to give you the hilltops, the trees as well as the clouds and you can see at the back that there is a lovely stitching around, great details and I think that this is a die that if you get it you will use it again and again. Now I love anything nautical so I am really biased, I have to say that I absolutely adore these designs, these are called ship in a bottle and they come with 7 different designs inside, I absolutely love this bottle with the boat inside, I think these are all great for creating your summer projects especially if you want to create any party invitations for little kids, these are all amazing images for that. Now this is a great stash builder, if you don't have any dies that cut out tags then this is a great set for you, it comes with 9 different dies with different designs as you can see with scallops with bigger and smaller dies and I love that they have beautiful designs for example 2 of those have a lovely stitching all around them, this is one of those basic sets that you need to have in your stash that you will find yourself reaching for it again and again. And now how stunning is this die, this is called tropical bird and I think it is just amazing, it's actually only one die, so you run it through your brick shot one time out of white cardstock for example and then you color in all the different parts or you can cut it out from different cardstocks, different colors and just paper piece everything one on top of the other, I am planning to make a video using this die and also leave me a comment on which of those dies you want to see in action. Something new from Cezix is that they came up with new alcohol markers so these are permanent alcohol markers, they come in a set of 12 different colors, there isn't a big range of colors here so I don't know if you can easily blend them but there are actually 2 shades from each color so they are blendable probably, I haven't used them so I don't know, this is the first time I am opening them with you so this is just the first look. If you want to review these markers let me know and I will make sure to make a video later this month. Now if you don't have any alcohol markers and you want to just color basic cutouts that you want to cut out just with white cardstock then these are great for that and you can see that they have 2 nips everything is marked on both the cups, both the color and the number, there isn't a number on the barrel but they are nice and rectangle in shape so you know that they are not going to roll on your surface and also they are marked with a thin band on one side so you know which nib is which, as you can see they come with a fine tip and a chisel tip and I am going to try them out here so you can see how they write, beautiful color this one and the chisel tip which is thicker of course. Now there are 2 shades of blue in this set and since I am playing with them let's see if they blend together, there are a few shades apart but if you work it out on a good paper that is alcohol friendly you can get pretty good results. Of course keep in mind that alcohol markers are not just for blending you can just use them to color beautifully a piece of paper without having any brush strokes so these are great for that. Now along with the markers that have come up with many other products that are really essential such as this stencil film there are 10 of them inside and you can use them with your dies to create your own stencils and masks and as you can see they are semi-transparent and if you go on their website you will see that they even have shrink plastic they have iron on they even have a glue gun by Cizix but the most exciting for me from the new essentials line are the felt so these are packs of felt in those beautiful rainbow colors and there are 10 colors in each of the packs it says at the back that is 100% soft acrylic and of course you can use those with your big dies to create beautiful projects after all big dies cut out felt and fabric and leather and so many more materials but I'm going to put it to the test now and I'm going to try it out with one of my thin lids dies I have cut out a small piece from that felt and I'm running it with a thin lids circle die and you will see that everything is going to cut out perfectly fine which is perfect just because I have so many thin lids but not as many bigs Cizix has also released this pack of cardstock there are 80 different cardstocks inside and 20 different colors actually there are 4 from each color and they actually match perfectly with their felt colors so everything coordinates beautifully this is a great basic pack to have on hand to cut out all your images and I'm going to take out one of those papers so you can see that it's not completely smooth it has that beautiful texture on top of it I will try to catch the light for you and hopefully you can see what I mean in any case it's a great quality of cardstock probably about 80 pounds and actually the green cardstock that I used to create my little succulent was from this pack here is a lovely embossing folder this one is going to add texture on your projects it is called tropical leaf and I think it would go perfectly with this tropical bird on a project and now let's move on to the last thing for today this is a tool that Cizix has released this is called multi-tool starter kit and I'm going to take out of the packaging everything here so you can see that it comes with a handle and 3 more little gadgets which I'm going to explain what everything does so at the top and at the bottom of the handle there are little holes where you can put inside and lock the little tools this tool that I'm using now is called the stressor blade and what that does is to distress your edges from your papers and if you take a close-up look you will see that there are actually 4 different blades here so you can use it again and again now this little white thing is just a closing cup that you can put on one end of your tool when you are using it and now I'm going to take out the distressor blade and I'm going to put inside the craft knife you lock it down and you can use it I like the handle it is very easy to use and you can hold it nicely I like that it has a silicone feeling to it so it doesn't slip on you and if you like you can actually have both tools together but I would definitely recommend to always keep the cup on when you are using the knife on one end so now I have the feeling that they will come up with even more tools that will fit on this handle just because this is called starter kit so I got a hint there anyway I think this is a lovely tool and I can't wait to see what other little gadgets they will come up with I hope this close-up look video was helpful for you to decide if you want to grab something and here are 2 videos on projects that I made using products from this release by CISIX thank you all for watching and I'll see you next time


The health of our oceans, seas and marine resources is critical to life. It is the focus of Sustainable Development Goal 14 and its 10 targets. This evaluation assessed FAO's efforts to support and monitor progress in achieving the SDG-14 targets. The evaluation looked at FAO's relevance, its contribution to SDG-14 targets and its use of partnerships. The evaluation team used a range of approaches to answer these questions. These included analysis of FAO projects, document review and evaluation synthesis, interviews and stakeholder workshops, studies of communications, capacity development, sectors and countries. FAO's strategic framework of 2022-2031 is well aligned with SDG-14 goals. FAO's work on SDG-14 responds to the needs and requests of its members. FAO work has enhanced fisheries management, fisheries data and international agreements. For example, FAO's flagship publications The State of World Fisheries and Aquaculture shape thinking around aquatic food production and trends. It has driven the development of normative products and international standards, such as the Code of Conduct, for responsible fisheries. FAO supported sustainable fisheries management and biodiversity by increasing the number of projects promoting the ecosystem-based approach. FAO has also played a key role in developing methodologies and capacitive stakeholders to monitor progress on the indicators for which it is custodium. Lastly, FAO has actively engaged in communication efforts related to SDG-14 in areas such as small-scale fisheries, increasing their visibility. FAO established crucial partnerships, notably with UN entities, research organizations and other national and international organizations. These have advanced policy, data and technical expertise. The evaluation highlighted several areas for improvement, which are the basis for six recommendations. The evaluation found misalignment between SDG-14 indicators and targets, which negatively affects tracking of progress. Recommendation one, submit a request to the next comprehensive review of the Interagency and Expert Group on Sustainable Development Gold Indicators to review the utility and validity of indicators under FAO's custodianship. Despite FAO's considerable efforts, there is room for improving persistent data gaps and discrepancies that undermine data quality. Recommendation two, improve the quality of SDG-14 data published. There is currently no long-term program for capacity building in Fisheries Data Collection, though this is fundamental to improving country reporting of data for achieving SDG-14 and monitoring progress. Recommendation three, create a sustainable program to build national capacity for Fisheries Data Collection and robust dock assessments. In its strategic and product-based work, FAO has placed insufficient focus on marine pollution associated with food production. Recommendation four, continue to lead a shift to better food production by developing an intersectoral approach that addresses trade-offs posed by aquaculture intensification and reduces risks of food production systems to oceans. The evaluation found gaps in implementing normative guidance for gender and indigenous peoples. There was no evidence of projects impacting indigenous peoples, conducting free, prior and informed consent. Recommendation five, embed free, prior and informed consent in FAO's project cycle, ensuring that it is designed, implemented, monitored and reported in all relevant projects. This is a priority that requires immediate action. Recommendation six, engage to empower key stakeholders to maximize their active participation in and contributions to SDG-14 related work. FAO management has accepted all of these recommendations and plans to act on them as described in their response.