APRIL 2019 – ISSUE NO. 291
THE MALTESE PASTIZZ KATIA SAUNDERS A lady and a legend
CHARLES & RON STUN NEW YORK SAVING MAN’S BEST FRIEND
Fully-interactive digital edition. Download TOM Mag from Apple Store or Google Play.
TAMARA WEBB Living her best life
CONTENTS
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COVER STORY
P O P C U LT U R E
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this collection was created, Charles & Ron’s Fall/Winter 2019/2020 collection twists the rules to create a feast for the senses. Anna Marie Galea analyses.
LIVING HER BEST LIFE
Entrepreneur, influencer, fitness fanatic, Holland & Barrett’s brand ambassador, wife and… imperfect? Tamara Webb opens up about her past struggles in an interview with Iggy Fenech.
H E A LT H
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ALL WORK, NO PLAY
As the old idiom would have it, a lack of leisure time makes for very dull personalities. But failing to switch off from work can lead to much more serious issues, leaving you burnt out and unable to cope. Psychotherapist Danjela Falzon explains why taking on too much is never a good idea.
H E R I TA G E
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OUR HISTORY THROUGH MUSIC
Fondazzjoni Patrimonju Malta’s next exhibition promises to give audiences a comprehensive history of sound in Malta, starting from
WHAT’S INSIDE YOUR RAVJULA?
PEOPLE
You never quite know what’s inside one of our delicious ravioli until you actually taste it – and its exactly the same with this artist’s pop surreal paintings. Anabel Attard interviews Julian Mallia about his upcoming, tongue-in-cheek exhibition, Julinu’s Radioactive Ravioli.
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HUMOUR
STYLE
Mouth open, drill in sight, and comedian Steve Hili is still tempted to make a run for it.
prehistory and ending with vinyl. curator Anna Borg Cardona handpicks six unique artefacts to show Iggy Fenech just how eclectic the story is.
THE LADY WITH THE PLAN
Glam and savvy, Ilona Vella Bencini is every inch a product of today’s tech world. She tells Sunday Circle about the exciting journey behind taking the plunge to start her own online business.
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A WAG AND A NEW LIFE
This is what Rosalind Agius and Francesca Runcie, the two ladies who are the driving force behind the Association for Abandoned Animals, have achieved during their time working at the shelter. They share tales of ill-treated dogs and happy endings with Marueen Saguna.
THE PRICE OF PASTIZZI
The unofficial national dish takes on the world of pop art. By Lisa Gwen.
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WHO WAS KATIA?
In honour of what would have been Katia’s 62nd birthday, Iggy Fenech delves deep into her story to find out how one woman turned herself into a fashion icon and an LGBT trailblazer.
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A TAPESTRY OF WONDERFUL CONTRASTS Much like the fabulous Katia Saunders, in whose honour
FOOD
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FUN WITH FIGOLLI
By Pippa Mattei. Photos: Rachel Zammit Cutajar.
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THE 6 AWKWARD STAGES OF A DENTIST’S APPOINTMENT
REGULARS
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A WORD FROM THE EDITOR
C BODY
C STYLE C LIVING
THIS PUBLICATION IS BEING DISTRIBUTED AS PART OF:
Send your letters to: Ramona Depares, executive editor, Sunday Circle, Allied Newspapers Ltd, Mrieħel, or email: ramona.depares@timesofmalta.com. The executive editor reserves the right to edit letters for clarity and where space is limited. For advertising enquiries email: renee.mdecesare@timesofmalta.com or call: 9947 7193. All rights reserved. Reproduction in whole, or in part, is strictly prohibited without written permission. Opinions expressed in the Sunday Circle are not necessarily those of the editor-in-chief or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor-in-chief and publisher cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. Unsolicited manuscripts are welcome, but cannot be returned without a stamped, self-addressed envelope. The editor-in-chief is not responsible for material submitted for consideration.
Exclusively represented by C+M Marketing Ltd. Tel: 2142 4079 DOLCEGABBANABEAUTY.COM
A WORD FROM
the editor
I am much less patient than most people, and much more cynical too. It comes from having a journalistic and legal background – call it a work hazard. No, I haven’t mistaken this for a ‘what’s your biggest weakness’ segment at a job interview. It’s just that I always find it better to put my cards on the table before I start complaining about something that probably leaves most people unfazed. So – parking, and the lack thereof. Or, more specifically, the lack thereof not thanks to the obvious reason, ie lack of space but thanks to a good number of braincell challenged individuals who persist in taking up two parking spots. I say ‘braincell challenged’, but the reality is probably that they’re simply selfish souls who don’t really give a toss about the inconvenience caused to others. You would think that it is simple enough to keep to within a white/blue/green box while parking your vehicle. But no. The number of cars that straddle two spaces or that spill onto the boxes reserved for motorbikes never ceases to amaze me. I myself am the proud owner of very rundown, cheap car because I simply can’t care enough to spend money on a flashy model. From my point of view, as long as I get from
point A to point B – and no, in this line of work using public transport is simply not feasible, and neither is cycling as I don’t paticularly approve of showing up to meetings in a stinky sweat – I am more than happy. My lackadaisical approach to my car comes with a number of advantages. Scratches don’t bother me; in fact, I don’t even notice them. Which means that when some selfish git decides to go over their allocated space and into mine, I have absolutely no problem squeezing my vehicle in. Where other drivers might baulk at touching bumpers, I happily dive in. After all, isn’t that the exact reason cars come equipped with a bumper? To a certain extent, you might say that I’m one of the least affected by people’s lack of parking etiquette. Doesn’t stop me from appreciating that it’s not fair on other drivers, though. Why should these people get away with their bad manners? Isn’t this something that wardens should also be taking note of? I bet you anything that the situation would be redressed fast enough if anyone who took up two parking spots – and cars that took up spaces meant for bikes – were handed a fine. Go on, make this driver happy.
INFLUENCER TAMARA WEBB EXCLUSIVE VIDEO INTERVIEW ON TOM MAG! Sunday Circle is back with extra content, extra interactivity and extra fun thanks to the new edition of our digital version, available for free via TOM Mag. This month, check out an exclusive video interview with influencer Tamara Webb, who shares her vision for a healthy lifestyle. There are also some fabulous competitions with prizes that are guaranteed to give a great start to your new year. Taking part is so easy, you don’t even need to send emails or use snail mail – just a click on the right button and you’re in with the chance to win. You know what you have to do, head over to TOM Mag App right now. Meantime, if you are still unsure how to get to all the fabulous content, the TOM Mag digital app is available both through the Apple Store and Google Play. So, if you have not yet done so, simply download the TOM Mag App and click on the December edition of Sunday Circle. MAG Enjoy! And if you’re social media freaks like us, follow us on Instagram by looking up @SundayCircleMag, and on Facebook!
TOM PHOTO: MATTHEW B. SPITERI
PUBLISHER Allied Newspapers Ltd.
PUBLICATION SALES MANAGER Renée Micallef Decesare
COVER Tamara Webb wearing bodysuit and cap from River Island. Photography: Matthew B. Spiteri
DESIGN Joseph Schembri
EDITORIAL CONTRIBUTORS Iggy Fenech, Ramona Depares, Pippa Mattei, Rachel Zammit Cutajar, Maureen Saguna, Anna Marie Galea and Anabel Attard
EXECUTIVE EDITOR Ramona Depares ASSISTANT EDITOR Iggy Fenech
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BODY WIN KIEHL’S FRAGRANCE THROUGH SUNDAY CIRCLE DIGITAL! Discover the everyday scent that both men and women love: Kiehl’s Original Musk starts off with a creamy and fresh citrus burst, mellows down with soft floral notes, and finally dries to a warm and sensual finish of Tonka Nut, White Patchouli and Musk. Kiehl’s is exclusively distributed by Chemimart, Tel: 2149 2212. Visit them at Kiehl’s, 39 Melita Street, Valletta, Tel: 2124 6063, FB: Kiehl’s Malta.
To get in the chance to win Kiehl’s Original Musk, follow the instructions on the right and then find the competition page on our digital edition!
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Go to the AppStore on your iPhone or Google Play on your Android phone. Search for ‘TOM MAG’. Download ‘TOM MAG’ and open the application. Download the April 2019 Sunday Circle with one tap.
It’s that simple!
1. A NEW CHAPTER IN THE STORY OF DOLCE & GABBANA’S THE ONE
3. AN OPULENT NEW FRAGRANCE FROM ELIZABETH ARDEN
When The Only One fragrance came out in August 2018, it was a new flanker to the original The One from 2006. Now, The Only One gets a sequel in the form of The Only One 2, which introduces a scent of powdery rose and violet with a sweet coffee note and is available as a 30, 50 and 100ml Eau de Parfum.
The richness of a cool evening is evoked in Elizabeth Arden’s new fragrance, White Tea Vanilla Orchid. Available as a 30, 50 and 100ml Eau de Toilette, this fragrance is a candlelight that casts a warm invitation as shadows grow long outdoors, with its notes of vanilla infused with bright hints of lemon and quince. Elizabeth Arden fragrances are exclusively represented by C+M Marketing Ltd., Tel. 2142 4079.
2. AN ODE TO A CLASSIC BY GIVENCHY
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HOW TO DOWNLOAD
A resolutely underground flower; a magnificent, fearless fragrance; devastatingly elegant; a new kind of femininity – no matter how you choose to describe Givenchy’s tribute to its first-ever fragrance launched in 1957, the new L’Interdit is absolutely magical. Available in 30, 50 and 80ml bottles, the new L’Interdit is intensity born of contrasts, where a floral white bouquet of Orange Blossom, Jasmine and Tuberose contrast earthy dark tones emanating from the Vetiver and Patchouli. Givenchy fragrances are exclusively represented by C+M Marketing Ltd., Tel. 2142 4079.
4. PROTECT YOUR SKIN WITH SHISEIDO Shiseido’s Benefiance Wrinkle Smoothing Cream has a threefold blend of components that transforms skin texture in just two weeks! It’s ReNeura Technology+™ optimises skin communication and promotes effective assimilation of active ingredients; the KOMBUBounce Complex improves the quality of the epidermis while caring for the basal layer; and active ingredients mukurossi, turmeric and chlorella combat photo-ageing and help prevent the destruction of elastic fibres. Try your free sample with this issue of Sunday Circle! Shiseido is exclusively represented by C+M Marketing Ltd., Tel. 2142 4079.
STYLE WIN DIEGO DALLA PALMA MAKE-UP THROUGH SUNDAY CIRCLE DIGITAL! Diego Dalla Palma (DDP) Milano LIPSTICKS are more than a simple cosmetic: they moisturise and plump your lips while retaining their natural, youthful beauty through anti-aging action. • The unique way in which DDP EYESHADOW is HOW TO processed creates an ultra-fluid texture that gives a DOWNLOAD luminous, pearly finish. • DDP LIP PENCILS have a high concentration of pigments and Vitamins E and • Go to the AppStore on C, making them perfect for a highly-precise, longyour iPhone or Google lasting and defined lip contour. • DDP MASCARA Play on your Android darken, thicken, lengthen and define eyelashes, phone. transforming your natural look into an intense and • Search for ‘TOM MAG’. dramatic gaze. • DDP EYE PENCILS are a must• Download ‘TOM MAG’ have for anyone looking to create different effects and open the application. ranging from soft definition to full or smoky eyes. • Download the April 2019 Sunday Circle with one To enter this Diego Dalla Palma Milano tap.
make-up competition, follow the instructions on the right and then find the competition page on our digital edition!
It’s that simple!
POLO RALPH LAUREN OPENS FIRST STORE IN MALTA The new Polo Ralph Lauren store at Tigné Point represents the classic-yet-spirited American style synonymous with the brand all around the globe. Occupying 160sqm and operated by the Bortex Group franchise partner, the new Polo Ralph Lauren shop stocks both womenswear and menswear. Tigné Point, Tas-Sliema TP, Tel: 2133 6876.
BID FAREWELL TO WRINKLES Now formulated with even more Vitamin C, Kiehl’s Dermatologist Solutions™ PowerfulStrength Line-Reducing Concentrate incorporates 10.5% LAscorbic Acid and 2% Ascorbyl Glucoside. The formula, which is gentle enough for sensitive skin, helps reduce the appearance of lines and wrinkles while improving skin’s texture. Kiehl’s is exclusively represented by Chemimart, Tel: 2149 2212. Visit them at Kiehl’s, 39 Melita Street, Valletta, Tel: 2124 6063, FB: Kiehl’s Malta.
STIVALETTI AND MOA UNDER ONE ROOF Need to complete an outfit with a new pair of shoes and accessories? Stivaletti shoes and Moa accessories can now be found under one roof on Level 2 of Daniels Shopping Complex in Ħamrun! 10 Sunday Circle ∫ APRIL 2019
DISCOVER THE NEW OLTRE COLLECTION A lifestyle clothing brand expressing elegance and femininity, Oltre is a brand that inspires and highlights a woman’s beauty through a style which is chic, comfortable and versatile – an emotion that makes shopping a unique experience. Visit Oltre at the Plaza Commercial Centre to view the new collection.
CIRCLE PROMOTION
Living her best life ENTREPRENEUR, INFLUENCER, FITNESS FANATIC, HOLLAND & BARRETT’S BRAND AMBASSADOR, WIFE AND… IMPERFECT? TAMARA WEBB OPENS UP ABOUT HER PAST STRUGGLES IN AN INTERVIEW WITH IGGY FENECH. I get to our shoot location – the majestic Palazzo Stagno in Qormi – slightly earlier than the rest of the team, which gives me enough time to go on a quick tour of the Grade I-listed property. As I move from one stunning room to another, I find myself wondering about how many stories lost to time must have unfolded within its walls. My mind then drifts to Tamara, a woman who has used social media to share her life story with the thousands of people who follow her every step. Through uploads and Instatories, Tamara is an open book, be it about her fitness routine, her healthy recipes often using Holland & Barrett ingredients, her ups and downs with husband Ken, her struggles with body image, and, of course, her fabulous cameos at events. But, as I sit down with her, what I want to know is how it all started. “As a child, I was actually quite the tomboy,” she tells me as her glam team helps her get ready for our shoot. “I used to play any sport I could, and I think I was relatively good at some of them. But, on the flipside, I was never top of my class when it came to education. Nevertheless, I used to focus on the subjects I liked, with art being my passion, so I enrolled into MCAST to study art and design.” Originally, Tamara’s plan was to become a fashion designer but she then realised that she wasn’t cut out for it. “And that was a very important lesson for me, because it taught me that just because you want something, doesn’t mean that it’s good for you.” Failure may have meant learning for Tamara, but those few lessons in fashion also helped her take her first steps towards a creative job she was actually good at: that of
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photographer. At the time, however, she was still unknown in the industry, and it took a while before she was given the opportunity to take behind-the-scenes photos during fashion events. “I was still 16 and only armed with my first proper camera, but I loved it… After a couple of jobs backstage, [stylist and model agent] Marisa Grima suggested I should try my hand at being a fashion photographer. I wasn’t sure how I’d fare as I was self-taught, but I decided to go ahead.”
“As a child, I was actually quite the tomboy” By the time Tamara was establishing herself as one of the most in-demand photographers on the scene, Instagram was coming into its own – and it proved to be the perfect platform for her to share her work. Within weeks, however, she was also uploading pictures of herself, which started getting noticed by other Instagrammers. It was at this point that Tamara took the leap from behind the camera to in front of it. “I had no idea that this would become a thing,” she says as she rummages through her handbag and takes out a protein bar to nibble on. “At the time, there were already bloggers in Malta who were collaborating with fashion brands and the sort, but when I started out, I only did so to share the things I was passionate about. Nevertheless, as time progressed, I’d go to the shops and the owners would tell me that people came asking after something I’d worn or eaten, and it was then that I decided to take it further.”
CIRCLE PROMOTION
Photography Matthew B Spiteri Hair Michael At Dean Gera Salons Make-up Karl Nash Styling Kristina Abela From Models M Location Palazzo Stagno, Qormi
Cape and trousers by Luke Azzopardi Sports bra from Nike Store Shoes from Aldo Jewellery from L’allée by Pippa Toledo
APRIL 2019 ∫ Sunday Circle 13
CIRCLE PROMOTION
Top and skirt by Charles&Ron Trainers from Nike Store
As Tamara put on the hat of influencer, she was also keeping herself busy with a variety of other projects. After tying the knot, she launched her content direction company, which, today, runs campaigns for huge brands across the islands. A while later, she opened her own restaurant together with her husband and father – a concept that proved to be popular enough to spur two restaurants with a potential third on its way. “It’s fundamental to be happy at work. Before all this, however, I didn’t enjoy it at all… Obviously, there will always be days when you won’t want to get out of bed, but I believe that life is too short to spend half your day somewhere you’re miserable,” she continues. That, in fact, was one of the first stories Tamara shared with her followers once Instagram rolled out its Instastories, a feature that completely changed the game for influencers as they could now keep their followers updated throughout the day. In hindsight, it was that one update that catapulted
“When I realised I had orthorexia, I was absolutely petrified” 14 Sunday Circle ∫ APRIL 2019
“I only started posting on Instagram to share the things I was passionate about”
Tamara to her current fame, but only because she was never scared of sharing her story – be it the good or the bad… Among these were those of how anxious she would get during her first year of marriage, when an increase in responsibilities left her feeling less than perfect. “My mother was a wonder woman who always ensured the house was spotless, but that was something that I found very hard to emulate given I was doing so many other things,” she explains. To give herself some time to breathe away from work and family life, Tamara took on fitness, which she describes as a ‘curse’ at first and a ‘blessing’ now. What she didn’t know at the time, however, was that her new-found drive to exercise incessantly was partly the result of an eating disorder she had developed: orthorexia, a condition in which the sufferer avoids foods they believe to be harmful at all costs and which can lead to excessive amounts of exercise in a bid to be ‘healthy’. “I was absolutely devastated when I realised I had the condition. Acceptance, however, proved to be the first step of many towards recovery and, two years on, I am happy to say that I am now completely recovered.” Part of Tamara’s plan to help her beat the eating disorder was to continue leading a healthy lifestyle while introducing that much-needed balance into her life. Training, for example, became something she ‘indulged’ in only three times a week, thus allowing herself more time to self-care and relax.
CIRCLE PROMOTION
Tamara’s favourite Holland & Barrett products – and why! CHOCOLATE VEGA PROTEIN – “This is by far my favourite brand of protein since it contains all-natural ingredients and tastes great. Among the many things I add it to are smoothies and cakes!” PROBIO 7
– “I use this to help me with digestion and for my over-all wellbeing.”
ULTRAWOMAN
– “As a daily, multi-vitamin premium formula for women, I take one with breakfast every morning.”
“Balance is important in everything we do and, with all the images we see on social media, it can be easy to think that all some people do is work out, eat healthy and look fabulous. I fell for it too, but I’ve since worked hard to reach a point in my life in which I am comfortable with failing and with not being ‘the best’ at things. “I’ve also become more aware of the why I should lead a healthy lifestyle, rather than just doing it to be ‘healthy’. To me, being healthy is a way to ensure I live a fuller life with those I love and doing the things I love. And that was one of the reasons why I accepted to be Holland & Barrett’s ambassador: it’s a brand that helps people live a better life through the products they stock, be it organic food or environmentally-friendly beauty products. It’s a brand that makes being healthy fun and non-corrosive to the soul, and that’s definitely something I’m proud of being the face of!” As hair and make-up finalise their work, my conversation with Tamara draws to a close. “Looking back, I’ve always loved sharing,” she tells me as we leave the room so she can get dressed, “but what’s important to me is knowing that what I share can help others, be it by making them smile, giving them an idea, believing more in themselves or trying something new!”
CHOC SHOT – “I add this liquid chocolate to my morning oats, yogurt, toast and, well, to everything basically! It also makes a delicious hot chocolate with no lumps. Yum!”
TOM OLIVER VEGAN PROTEIN BAR – “Even though I’m not vegan, I love to snack on this bar when I’m on-the-go as it contains natural ingredients and tastes delicious. My favourite flavours are coconut and chocolate mint!” CHARCOAL TOOTHPASTE + MOUTHWASH – “The activated charcoal toothpaste helps maintain a bright, white smile and good oral hygiene. I use it in conjunction with the activated charcoal mouthwash for even better results.”
Follow Tamara Webb on Instagram (@tamarawebb_) APRIL 2019 ∫ Sunday Circle 15
THIS IS A PAID FEATURE
Sports bra and jacket from Urban Jungle Skirt by Rosemarie Abela Shoes from Aldo
MENTAL HEALTH
All work, no play AS THE OLD IDIOM WOULD HAVE IT, A LACK OF LEISURE TIME MAKES FOR VERY DULL PERSONALITIES. BUT FAILING TO SWITCH OFF FROM WORK CAN LEAD TO MUCH MORE SERIOUS ISSUES, LEAVING YOU BURNT OUT AND UNABLE TO COPE. PSYCHOTHERAPIST DANJELA FALZON EXPLAINS WHY TAKING ON TOO MUCH IS NEVER A GOOD IDEA. My first encounter with burnout was about five years ago when I received a call from a young woman asking if she could bring her partner in for therapy. I found out later, that, had this young woman not insisted, the young man wouldn’t have managed to drag himself out of the house and to the clinic. As he sat with me, Alex (name changed) recalled starting his career straight out of university, a time when he felt excited, hopeful and keen to move quickly up the career ladder. He told me how he started out working 10 to 12 hours a day, intent on proving himself to his superiors at work. But the more he achieved, the more was expected of him. The vicious circle continued until Alex ended up so stressed and overwhelmed that he started declining invitations to meet friends, too irritable to spend time with his partner and family. He started finding it difficult to sleep for more than four to five hours a night. The
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job he once enjoyed became a chore. He didn’t care anymore about his clients, or the work the company was doing, and found no purpose in his efforts or his work. The turning point came when a colleague found Alex slumped over his laptop in tears and forced him to speak to the human resources department to ask for support. He was signed off work for two months and, thus, he began the painful process of recovery. Burnout is a state of mental, physical and emotional exhaustion whereby you feel so overwhelmed by the constant demands placed on you that you become increasingly resentful, cynical and hopeless. Whether at work, home, school or university, we’re often faced with increasing demands and pressures which
You become increasingly resentful, cynical and hopeless
MENTAL HEALTH
PRACTICE SELF CARE You may not be able to avoid certain people, but if you can limit contact with people who are constantly negative, do so. The last thing you want, when you’re already feeling stressed and tired, are people who bring you further down. Take regular breaks. Make sure these involve actually getting up from your desk and going to a separate eating area or outside of the office entirely. If you want to earn some extra brownie points in the self-care department, meet a friend or a colleague for a chat and a coffee. Not only will you be switching off from work, but you’ll be building social connections. As far as I’m aware, no employee has ever received a prize for the highest number of hours worked in any one week. By all means, put in a few extra hours when needed but don’t make a habit of it. Not only are longer days known to be unproductive but you’ll be damaging your health in more ways than one. Set work boundaries. You may want to limit work calls or checking work emails after you’ve left the office to allow yourself adequate time to rest and switch off after a full day of work. Make time for family and friends. Go shopping with your girlfriends, play with your kids or nieces/nephews, walk your dog, go out with your partner for a coffee, meet your friends for a meal or a glass of wine… whatever it is that you enjoy. Not only will you strengthen your relationships, but you’ll be able to unwind and create some balance in your life. Get in touch with your creative side. I can imagine a few of you staring blankly at this page right now, saying: “What? Creative? Me?”. Yes, you. Whether you think you have talent or not, it’s time to do things just for fun. Have a go at painting, try calligraphy, write a poem about your weird ex, whip up some scones in the kitchen, or take up knitting scarves for all your friends. Apart from, hopefully, discovering a hidden talent, there’s no better way to unwind and take your mind off your worries than engaging in something light-hearted, fun and completely different from your usual activities. Eat healthy food and do some exercise, whether it’s a brisk walk, a run or a group activity such as Yoga, spinning or Zumba class. If you’re feeling worried, stressed or lonely, reach out to a friend, family member or trusted colleague. Meditate. There are many free Apps available with meditations ranging from minutes to hours in length. Meditation is proven method of reducing stress and anxiety. Seek professional help, such as a psychotherapist or counsellor, if you feel you need that extra support to get well.
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MENTAL HEALTH
Burnout creeps up on you until you're left feeling depleted and disengaged.
Emotional signs of burnout leave us feeling distressed, low, anxious and overwhelmed. This is your typical stress reaction. Stress, however, is different to burnout in that while with stress there’s an end in sight, burnout is much more sinister, creeping up on you until you’re left feeling depleted, disengaged and helpless. While burnout tends to stem from work, personal stressors can exacerbate the situation. These may include financial problems, or even caring for young children or a sick loved one, for instance. Lifestyle and personality traits also contribute, rendering some people more susceptible to developing burnout. The lifestyle factors which relate most closely to the risk of burn out include devoting too much time to work, spending little time relaxing and socialising, not sleeping enough, having too many responsibilities and lacking supportive, meaningful relationships. At the same time, certain personality traits make us more prone to burnout. If you tend to be negative or pessimistic, have a need to be in control, are a high achiever or a perfectionist, you need to be particularly careful, since these are the traits most closely linked to risk of burnout. Psychotherapist Danjela Falzon works with clients suffering from anxiety and depression, relationship issues, sexuality, personality disorders, disability and learning difficulties, identity and self-esteem issues, as well as those wishing to work on personal development. She is currently part of the team at TherapyWorks Clinic (https://www.therapyworks.com.mt/). 18 Sunday Circle ∫ APRIL 2019
• • • • • • • • • • • • • •
Feeling trapped, defeated and helpless Feeling disengaged or detached from the company you work for No longer being interested in meeting friends or spending time with loved ones Doubting yourself and your abilities Losing hope or motivation Feeling cynical and negative Feeling depleted and empty, like you have nothing left to give Feeling alone and isolated Losing passion or drive Being unable to complete basic tasks Lacking emotion Feeling angry most of the time Withdrawing from responsibilities Using food, alcohol or drugs to cope
Physical signs of burnout • • • • •
Chronic headaches and muscle pain Frequent illness due to a weak immune system Feeling tired or drained all the time Change in sleeping habits and appetite Very low energy and productivity
HERITAGE
Our History Through Music FONDAZZJONI PATRIMONJU MALTA’S NEXT EXHIBITION PROMISES TO GIVE AUDIENCES A COMPREHENSIVE HISTORY OF SOUND IN MALTA, STARTING FROM PREHISTORY AND ENDING WITH VINYL. CURATOR ANNA BORG CARDONA HANDPICKS SIX UNIQUE ARTEFACTS TO SHOW IGGY FENECH JUST HOW ECLECTIC THE STORY IS. PHOTOS: LISA ATTARD, GEORGE SCINTILLA
As of April 14, the doors of the Mdina Cathedral Museum will open to reveal some of Malta’s most valuable and telling artefacts in the story of music in Malta – ranging from instruments to recordings, and manuscripts to tombstones. “This exhibition has been 10 years in the making,” says Anna, who has a PhD in instrument-building in 17th century Malta. “It started out with a small exhibition on Maltese instruments at Palazzo Falson in 2009 and the interest was phenomenal that we started looking at holding something bigger around the theme.” Anna’s fascination with music started at the age of six, when she began playing the piano. From then, a seed was sown that would see her become a leading scholar in the subject, with one of her most noteworthy contributions being the publication of A Music Legacy. In it, she published Maltese scores printed in England in 1808 by Edward Jones, harper to the Prince of Wales (later George IV). The volume, which had a sequel published in
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1813, was discovered in the British Library and included Maltese airs, folk music and Carnival songs and dances that had previously been unknown to Maltese scholars. Now, after a decade of poring over historical documents and sifting through hundreds of artefacts, Anna, on behalf of FPM, will once again bring the history of music to the forefront with an exhibition split into six themes.
PREHISTORY & ANTIQUITY
Greek lyre player’s tombstone, circa AD 200 On loan from the National Museum of Archaeology, Valletta – Heritage Malta “We have an idea and even artefacts of music in prehistory, but I believe this particular one is incredibly important. The tombstone is of a Greek comedian and lyre player called Aelius Hermolaos, who died in 2nd centuryRoman Malta. The actual tombstone has various music-related motifs on it including a lyre and a plectrum (similar to a guitar pick, but much larger). It also has a comic mask and a scroll, which relate to his acting. Discovered in Ta’ Cagħqi in Rabat, the tombstone is the first documentation we have of string instruments being played in Malta: it shows us that there was already a link between music and theatricality on the island, and also gives us insight into how multicultural Malta was back then. Unfortunately, while this was exhibited at the Domvs Romana, it has now been in storage for many years.”
HERITAGE
TOM MAG
V I D E O
SACRED A Bishop’s Illuminated Gradual, 1573 On loan from the Mdina Cathedral Museum Archives – Roman Catholic Archdiocese of Malta “A big chunk of our musical history is related to the sacred music played in churches or during religious rituals and festivities, with this particular illuminated manuscript – called a gradual – being a prime example of how much importance was given to music. It was created in southern Italy in 1573 by a Dominican monk for Bishop Martin Royas, whose coat of arms is included in the manuscript. This would have taken a laborious process to create and would have cost a hefty sum. Today, this gradual is exhibited at the Mdina Cathedral Museum, but it was originally created to be placed on a high-lectern with the choristers encircling it to sing from it – the notes are represented as squares on four horizontal lines. For many centuries, music in churches was solely vocal, with the Mdina Cathedral becoming home to Malta’s first organ in the 1400s.”
FOLK & RITUAL Ċuqlajta (Wooden Clapper) Formally used at the Collegiate Church of St Paul’s Rabat; on loan from the Wignacourt Museum “As the Church and Malta enter the final days of Lent, this instrument becomes very topical as its sound replaces that of bells in certain parishes around Malta and Gozo between Maundy Thursday and Holy Saturday. Nevertheless, while the ċuqlajta is an instrument that predates Christianity, it still perpetuates its original function of banishing evil and danger. APRIL 2019 ∫ Sunday Circle 23
HERITAGE This particular ċuqlajta is comprised of a hollow body fashioned out of wood in the shape of a cross – to remind us of Jesus’s crucifixion – and has two hammers on each side, which drop to create a muffled noise upon turning. This example is normally found in belfries, though there are many different kinds of wooden clappers. Interestingly, in the 1700s, there were complaints on the use of metal in the ċuqlajta, particularly nails, because the instrument was meant to represent the wooden Cross of Christ.
BAROQUE TO ROMANTIC A Mandolino made in Naples, Italy, 1767 On loan from a private collector “From records dating back to the early 1700s, we know that highquality instruments made in Europe had been trickling into Malta for many years due to the movement of the Knights. Thanks to the label that can be found on this mandolino, we know that this was made by a man called Antonius in 1767 Naples. Its body is adorned with ebony, mother of pearl, bone and tortoise shell and, because of these characteristics, we believe it was made by Antonio Vinaccia, who was part of a famous, Neapolitan instrument-making dynasty that survived into the 1800s. At the time this instrument was brought to Malta, the Island had become a cultural hub with theatrical troupes coming here from all across the Continent.”
IL-BANDA Natural Trumpet, circa 1720 On loan from the Palace Armoury – Heritage Malta “Churches were the first homes of brass instruments on the Islands, but with the arrival of the Knights, these instruments became important tools for propaganda used during events full of pomp and ceremony. This natural trumpet – so called because there are no pistons yet – was made by Daniel Kodisch in Nuremberg, Germany sometime around 1720. We know this due to the engraving of the sitting rooster in the brass, which also makes this a particularly rare survivor of
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PHOTO: ANDREW ALAMANGO
worldwide importance because, while the Kodisch family made and exported many instruments, very few survive. Around a 100 years later, brass instruments would see the start of our local baned, which took off in the 1850s when musicians got together and set up their own band club through notaries.”
RECORDINGS
Għanja lis-Sajf, His Master’s Voice, 1930s On loan from The Andrew Alamango Collection “Gramophones had become really popular by the late 1880s and, in the early 1930s, the first Maltese recordings were being made. The first known recordings on shellac were those by Fortunato Habib, who took a group of musicians including għannejja to Tunisia, but further recordings by D’Amato and Carabott followed – with some being later converted to vinyl. These shops survived well into the 20th century, with D’Amato being the last remnant of that bygone age.” The exhibition Music in Malta – from Prehistory to Vinyl runs from April 14 to June 16 at the Mdina Cathedral Museum. www.musicinmalta.com
PEOPLE
The lady with the plan GLAM AND SAVVY, ILONA VELLA BENCINI IS EVERY INCH A PRODUCT OF TODAY’S TECH WORLD. SHE TELLS SUNDAY CIRCLE ABOUT THE EXCITING JOURNEY BEHIND TAKING THE PLUNGE TO START HER OWN ONLINE BUSINESS.
Photography www.paultgf.com Styling B-BICHE.com Clothes Monsoon Location Palazzo Parisio
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PEOPLE Ilona Vella Bencini certainly cuts a glamorous figure – perfectly groomed, well spoken and with that ease of poise that comes of confidence in one’s own capabilities. She is, in fact, exactly what one would expect the brains behind the latest, cutting-edge venture to hit our cyberworld to look like. Ilona is the mind behindchooseabid.com, an online platform that is all about removing the stress and hassle from our daily lives. When the young woman finally decided to take the plunge and leave an exciting fulltime job in order to start her own business, it was not without trepidation. Was this the right decision? Was it an act of madness to leave secure fulltime employment on a gamble? But, a few months down the line, with her fledgling business growing from strength to strength, the young woman knows that it was the right decision. “I have always been very business-minded, and it’s been a dream of mine for some years to build my own project. My interests are varied – I love fashion, and was very active on the modelling scene, in fact. I have worked within an international scenario with a lot of young people, in a continuously changing environment... I’ve always been fond of travelling and love to live life to the fullest,” Ilona starts off. Her new business fits well within this description – an online platform that brings a variety of services together in order to make the lives of busy people (and who isn’t, nowadays?) a lot simpler. In short, just the sort of thing you’d expect from a cosmopolitan young woman. “The idea came to me when I was living in London and about to move to Barcelona. I needed a comprehensive transportation solution and came across this online platform that was a cross between a price comparison site and an auction site. Genius. My problem was solved quickly and within budget. It was then, that the idea came to me – why not create something similar in Malta, not just for one sector but covering as many services as one could possibly think of,,” Ilona said. Knowing that most service providers still operated on a word-ofmouth basis and many remained resistant to technology, she knew that this would not be an easy project to launch. LastMay,
she started work on it in earnest, building a solid database of service providers to pitch her idea to and meeting up with her developers in order to ensure that when ready to launch, the platform would work smoothly. The biggest challenge, she says, was to help people understand exactly what the platform does. “Starting off, it was difficult to explain the concept and rope in service providers with nothing to show except for heaps of enthusiasm,” she admits. The essence of it is that it is a lot more than just a database of names. In fact, it is nothing like a business directory. It is far more intuitive and interactive. At present, the platform hosts businesses that range from handymen to make-up artists, wedding service providers, accountants and much more. Business users register for free, so there is zero risk for them, and only pay a small commission fee once a sale is concluded. “As soon as a customer registers interest in a particular service, all related registered businesses receive details by email and are then free to quote. The platform sources all the right people for you, without any effort on your part. No chasing, no phone calls,” she tells me enthusiastically. Her excitement is certainly infectious. She confides that her endgame is for people to automatically start thinking ‘choose a bid’ as soon as they are looking for services. So far, response seems to be moving in that direction. “From what I am seeing, people are eager to try out new things and the way the platform was built, ensures people of all ages are able to use it. It’s also very private, so it’s not like posting on social media or a classifieds website. People seem to like that! It’s true that it may take some time to actually help them figure out the concept behind the platform before they actually try it, but once they do, their response is extremely positive. I guess no-one enjoys that chasing part of a identifying a service provider and gathering quotes, so everyone is very eager to jump on board,” she says with a smile. In the meantime, it’s all systems go to leave a trail of smiles while dragging the service industry into the 21st century. APRIL 2019 ∫ Sunday Circle 27
POP CULTURE
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What’s inside your ravjula? YOU NEVER QUITE KNOW WHAT’S INSIDE ONE OF OUR DELICIOUS RAVIOLI UNTIL YOU ACTUALLY TASTE IT – AND IT’S EXACTLY THE SAME WITH THIS ARTIST’S POP SURREAL PAINTINGS. ANABEL ATTARD INTERVIEWS JULIAN MALLIA ABOUT HIS UPCOMING, TONGUE-IN-CHEEK EXHIBITION, JULINU’S RADIOACTIVE RAVIOLI. Most artists will admit that they are a plethora of personalities in one. Describing himself as passionate, introvert, driven, reserved, introspective and opinionated, Julian Mallia – aka Julinu – fits neatly into that category. “I am a bit of a misfit,” he muses. Misfit he may be, but Julian is also extremely talented – working profusely as an illustrator, fine artist and graphic designer. Originally a psychology graduate, he now juggles his time between different forms of art, while also playing the drums in the 28 Sunday Circle ∫ APRIL 2019
established metal band Weeping Silence. “I am intrigued by the notion of exploring ideas,” Julian tells me. “Be it visual or rhythmic.” He tends to shy away from the public eye though, other than the odd social media post. “That might give the impression that my career path has been very linear, which couldn’t be further from the truth. Social media is just a highlight reel,” he smiles. “I like letting my work speak for itself, without much explanation. My career so far has been a meandering journey. Perhaps I
am going somewhere – but I am not there yet. Perhaps I am not even sure about my destination.” As someone with a bit of an alter ego, Julian explains that the name Julinu represents a different side to him. The differentiation started out as a practical way of distinguishing his personal social media profile from his art page. “It felt shamelessly narcissistic to read a notification that says ‘Julian Mallia likes Julian Mallia’,” he grins. So that got him thinking about the creation of a separate brand –
POP CULTURE
“I am borrowing techniques from the traditional fine art world to challenge contemporary notions” JULINU
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POP CULTURE complete with a logo of a fish plucking out its own eye. “And for those that don’t know me, I guess that unexplained sense of weirdness is quite representative of my work and, to some degree, even of my personality,” he continues. Thus, Julinu has become the sortof stage name for ‘behind the scenes Julian’. Art has always been important to him, and he was drawn to it by family members including his father, uncles and some cousins. “I do remember a teacher reporting me to my parents because I was drawing outside the lines,” he quips. “But others stood out for the right reasons, like my art tutor Michael Ross. He was a British art director, graphic designer and photographer who retired in Malta and was teaching art and design at the time. He designed album sleeves for Paul McCartney, The Police, Elton John and so on, and was instrumental in helping me develop my idea-generation skills.” Fast forward a few years and clearly art was meant to be for Julian. The highlights have been numerous; among them he received recognition from the AOI World Illustration Awards, and was recently featured in The Power and Influence of Illustration, a book published by Bloomsbury UK. Now Julian is getting set to present his first solo painting exhibition, here in Malta. Named Julinu’s Radioactive Ravioli, it promises to offer alternative visual interpretations of
familiar notions and elements from pop culture. It will feature a collection of 17 realisticallyexecuted oil paintings, which utilise the artist’s signature graphic wit, atmospheric surrealism and meticulously-executed visual ideas to present a different take on reality – and it will be extremely true to both Julian and Julinu. “In this project, essentially, I am assigning alternative visual interpretations to familiar objects… or expressions... or elements from pop culture,” he explains. “So, I’m identifying imagery that we’re used to seeing or phrases we are used to hearing, and seeing where I can take them to visually. In this way I am exploring the nuances and the hazy overlap between verbal and visual language.” It is an exhibition that actually takes him back to his days as an art student, when he and his colleagues used to joke about what their futures might look like. “We would imagine that, after all those assignments, we might still end up unemployed or working in some mindless job,” he recalls. “We would assign random jobs to each other – and one of mine was a roadside ravioli seller. “Then, when I started work on this project, the ravioli metaphor seemed appropriate. After all, we’re all
Chame Sutra-2018 familiar with what ravioli look like but you never really know what’s inside until you try them out. “Similarly, these paintings’ aesthetically-pleasing, outward appearance may conceal more thought-provoking implications. In essence, I am borrowing techniques from the traditional fine art world to challenge contemporary notions and playfully explore the hazy overlap between verbal and visual language. My aim is not to shock but to provide playful, alternative interpretations to familiar notions; to challenge instinctive reactions to familiar cues.” Now, with just weeks to go until the opening, Julian admits it’s been a lengthy process to get things to this point – and it hasn’t always been fun. “But for me art goes beyond being entertained,” he says. “It goes beyond creating pretty pictures to hang on walls. So, it’s also about asking questions, about challenging assumptions, and about exploring alternatives. And, more importantly, it’s about having something to say and saying it in your own individual voice – regardless of other people’s expectations. As I look back on it, that whole process has given me a sense of purpose.” Julinu’s Radioactive Ravioli shows at Spazju Kreattiv in Valletta between April 26 and May 26.
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CELEBRITIES
WHO WAS
Katia?
IN HONOUR OF WHAT WOULD HAVE BEEN KATIA’S 62ND BIRTHDAY, IGGY FENECH DELVES DEEP INTO HER STORY TO FIND OUT HOW ONE WOMAN TURNED HERSELF INTO A FASHION ICON AND AN LGBT TRAILBLAZER. 32 Sunday Circle ∫ APRIL 2019
CELEBRITIES
On the day Lady Diana died, Katia left her home in Spinola early in the morning wearing a black, floor-length gown and a visor. As she made her way to a bus stop, she was spotted by a friend on his way to work. “First Versace got killed, and now Diana,” she told him as she collapsed into his car and asked him to take her to Sliema. Upon arrival, she spotted a karozzin, which she clambered into before instructing the driver to “just take [her] around”. He obliged, although it’s doubtful that he realised that she would proceed to wail loudly for the whole duration of the ride, which was repeated on three consecutive days. When looking into the lives of people like Katia, it can become rather difficult to separate the facts from the fiction, though the story above has been corroborated by multiple sources. Was her name ‘Katia’ or ‘Katya’? Even this seems to be a bone of contention as on her ID card she’s listed as ‘Bertha Katya Saunders’, her autograph read ‘Katia’, and her memorial bookmark says ‘Katya Bertha Saunders’. For consistency’s sake, I’ll opt for ‘Katia’, but the truth is that the only thing that seems to be certain is that she lived an extraordinary life. Born on April 10, 1957, Katia’s childhood as a boy from Sliema was never going to be easy. She looked and felt different, and for that reason she was often taunted by her peers. “I wouldn’t say Gigina [her sister’s pet name for her] was an unhappy child, but she did have a turbulent childhood,” her sister, Marie Therese Galea Bason explains. “She had a woman’s mind but was trapped in a boy’s body; and that was not easy for her to come to terms with.”
Katia was 16 when she fled to London to look into getting gender reassignment surgery. Within a year, she had been given the ‘all clear’ by psychologists and went on to become one of the first Maltese people to undergo the procedure. That may seem drastic even by today’s standards, but this was 1973 and life was very different, particularly in Malta. Thankfully, London – fresh out of the Swinging 60s – proved to be a haven for Katia, where she was discovered by a photographer while cycling down Oxford Street. Her natural beauty, femininity and over-the-top persona, which had caused her so much grief as a child, would not just be noticed but celebrated… By some of the biggest stars on Earth. In the late 70s, Katia appeared in Vogue alongside Bianca Jagger, a Nicaraguan actress who was married to Mick Jagger of the Rolling Stones. In 1987, a paparazzi shot of her arm-inarm with Karl Lagerfeld was published in the same magazine – the late-designer had also photographed her. In the 2000s, she partied with David Bowie in Gozo; while in the 1980s, she took her sister to the Cannes Film Festival on a private jet belonging to an Italian marquis, with the other passengers being the children of legendary neorealist cinema director Roberto Rossellini and Swedish actress Ingrid Bergman, Isabella and Robertino, the latter of whom she dated. “Kaka, as her friends called her, was eccentric and people were automatically drawn to her,” says designer Charles van Maarschalkerweerd Borg, whose latest collection with his husband and label’s founding partner, Ron, has been dedicated to her memory. “She had so many adventures when she lived in London, Rome and New York that the stories never ran out!” APRIL 2019 ∫ Sunday Circle 33
CELEBRITIES Katia’s life was pretty surreal. She spent a time living at a palazzo with a Maltese marquis (not to be mistaken for the Italian marquis with the private jet); she partied at the exclusive Studio 54 nightclub in New York; and she used to call Sophia Lauren her ‘mama’. She got married to a man in London, which was when she changed her surname from Formosa to Saunders, but the love of her life was a Venezuelan pilot who got away. She was the one who gave one of Malta’s most-recognisable designers of the 1990s and early 2000s, ‘il-Mugi’, his nickname; and was one of the first trans models to walk the local catwalks in the early 1990s, when she took part in a Beatrix (Charles and Ron’s former label’s name) show. “Confidence is what made Kaka so amazing,” explains stylist and modelling agent Carina Camilleri, who was part of her extended clique. “Her will-power was stronger than anything we can imagine and that’s something I’ve always admired in her. “She was unapologetic in the way she conducted herself and in what she wore. Whenever she attended a funeral, she would make sure she had the biggest sunglasses and hat of the whole congregation. And that was Katia: if she wanted to wear a ball-gown and a hat in the middle of the day, she would do it.” Over the years, Katia became infamous for her choice of outfits, and the way she created them was an art form in itself. Often, she’d commission a piece many months prior to the event and tell the designer that she needed it before. Once completed, she would spend weeks at City of London – her favourite haunt – threading beads in a bid to customise it even further. “She once asked for a short skirt in French lace and a bolero with a sash under the bust. As soon as she picked them
Marie Therese & Katia
up, she took the chandelier down and stuck the dangly bits around the sleeves and neckline, before adding beads and sequins to the rest of the garment,” reminisces hairdresser Ivan Chircop. The stories of Katia’s stylish, even outlandish, outfits are infinite. She was spotted wearing a coat, hat and gloves in the middle of summer; she was seen wearing a full tuxedo on a random weekday when she had nowhere to be. And, on one occasion, she turned up at a navy ship that had just berthed in Malta wearing a bikini adorned with ostrich feathers, a pair of Jesus sandals and a hat with ‘HMS Brazen’ emblazoned on it. The ‘Brazen’ had actually been crossed out and ‘Kaka’ scribbled instead of it. Katia’s days, in fact, were spent working on herself rather than going to work. “It’s almost impossible to understand what went through her head,” her sister explains. “Gigina was a collage of everything she loved. She loved opera and was an avid reader of biographies. Her vision of her new life began the day our father took her to see My Fair Lady at the cinema.” Katia’s behaviour could sometimes get quite erratic. People who went to her house were often left stunned when they found the fridge was full of shoes, or when she’d clear her dining table – full of expensive make-up – by throwing everything on the floor. Once, she got up from the front row during a Charles&Ron fashion show and started strutting down the catwalk while brandishing a cane, even though she wasn’t officially part of the show. Sadly, it does seem that Katia may have suffered from an undiagnosed and untreated mental illness. Yet, it would be an injustice to say that Katia was not in control of her actions because she was, very clearly, intent on setting herself free from society’s expectations of her. That, however, doesn’t change the fact that Katia was human. “She was a very positive person at times but there were other times when she would cry a lot because of the things
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CELEBRITIES people would say or she’d go through,” her sister continues. “Katia was a product of her own creation, definitely; but she was also a product of her own destruction.” In her later years, she became depressed and retired almost completely from public life, which explains why many members of the Internet generation had never heard of Katia before she passed away last January from heart failure. But not even death could dim Katia’s legend or legacy “Before there was an overground gay scene, we organised parties at Natasha’s in Xemxija and she was always there,” Charles continues. “She was fearless about who she was and she never moulded herself to be what society expected her to. She was not scared to model for us, even though a trans model was something that no one had ever seen at the time. Her being her is something that has helped the LGBT movement much more than we’ll ever know.” Carina agrees: “When she felt that she was born in the wrong body, she fought against the odds and society to become the person she believed she was… In fact, I wouldn’t just call her an inspiration for the LGBT community, but for everyone. She never compromised on who she was and that’s something we could all learn something from.” Ivan, who met Katia at a young age, was introduced to the gay scene by the model herself. In fact, he used to call her his ‘gay-scene mama’, as she was the one who helped him come to terms with his sexual orientation. “We were a rainbow family before rainbow families existed,” Marie Therese explains. “That helped Katia pave the way for LGBT issues to be placed in the limelight without her even knowing as, for her, it was simply just a matter of being herself.” As a woman, Katia was someone who transgressed against society’s expectations in some ways, and was defined by them in others: stories of how men reacted when they found out she was transgender sometimes had violent endings and left her feeling understandably distraught. Nevertheless, Katia can’t be looked at from a conventional lens because she was anything but. “While this is a terrible thing to say, dying at 61 was perfect for Katia because it means that she never grew old. It means that she retained her beauty and forceful character, and 36 Sunday Circle ∫ APRIL 2019
Katia and Karl Lagerfeld, Vogue UK, 1987
Her natural beauty, femininity and over-the-top persona, which had caused her so much grief as a child, would not just be noticed but celebrated… By some of the biggest stars on Earth that meant everything to Katia. She was, after all, a product of her own creation and she would have never liked it if age or anything else interfered with who she wanted to be,” Ivan tells me. Of course, the world wouldn’t function if everyone was like Katia, but she made the world work for her by turning her life into a work of art. And that is why, on what would have been her 62nd birthday, we can celebrate a woman whose unorthodox lifestyle ultimately saw her giving her biggest and most important contribution to both local fashion and the LGBT community: that of simply being herself.
FASHION
In memory of Kaka MUCH LIKE THE FABULOUS KATYA SAUNDERS, IN WHOSE HONOUR THIS COLLECTION WAS CREATED, CHARLES & RON’S FALL/WINTER 2019/2020 COLLECTION TWISTS THE RULES TO CREATE A FEAST FOR THE SENSES. ANNA MARIE GALEA ANALYSES. Never ones to shy away from intricate pattern and design, Charles and Ron’s Fabiola Fall/Winter 2019/20 Collection was not only a homage to Malta’s tradition of elaborately detailed and ornate jewellery but a love letter to their late friend Katya Saunders, making for a richly-layered and poignant collection, the likes of which will not leave anyone who has seen it in a hurry. As I have written on previous occasions, many a collection is born out of a single object or concept and this Fall/Winter collection was no different with Charles and Ron coming across some amazing pieces while researching Maltese Jewellery traditions. It was an image of Saint Fabiola (patron saint of the divorced and those undergoing difficulty in their marriage) on a gold brooch which further intrigued them and prompted them to build the beautiful collection that wowed everyone in attendance at the Angel Orensanz Foundation in February. Charles and Ron did not only develop the Henner’s 1885 Fabiola portrait into a graphic print which they printed onto their chosen fabrics to dramatic effect, but they also incorporated several gorgeous statement jewellery piece prints with their own logo to render kaleidoscopic results. Rubied crosses jostled with Victorian bows and elaborate floral pieces for attention and the effect was nothing if not mesmerising. Using jewel tones as the foundation of their collection, Charles and Ron revisited the deep purples, oranges, reds and deep pinks they love so much in everything from a vibrant, short purple-pink coat to long faux fur coats for both men and women made up of long strips of different coloured fur. Reminiscent of Comme des Garçons’ and Lanvin’s past collections, elaborate jewellery pieces were superimposed onto some of the long seventies silhouette dresses; my personal favourite was a floor-length black dress adorned with a giant necklace collar. Worn with a black tulle layered open jacket, the whole look was perfection. I was equally enamoured with the short blue sequined dress with long puffy sleeves and adorned with select pieces of the jewellery I mentioned before. Worn with thigh-high boots it spelt the perfect look for an unforgettable night out. Indeed, the whole collection was a beautiful rebellion of unexpected shapes and silhouettes combined. A panelled 38 Sunday Circle ∫ APRIL 2019
lace dress made of different shades of purple with black PVC fringe sleeves; a purple and red geometric pattern bodysuit with a red tiered tulle dress on top; a lilac body suit with gold chains swirled onto it, like something out of a Keith Haring print worn with a lilac tulle skirt... Almost all the models were wearing silk scarves as headscarves, in the style of Jackie Kennedy – or the equally glamorous Katya Saunders, in honour of whom the collection was dedicated. While men always get a look-in, I did feel that this collection offered more pieces than usual for the male crowd. Men were offered everything from black trench coats with a gold monogrammed CR logo to ultra-casual bomber jackets in purple, red and black with black flowy trousers with purple and white stripes. Everything was paired to perfection with tote bags or clutches which were worn as necklaces on the catwalk. Indeed, while Charles and Ron’s bag game has been particularly strong for the last few seasons, I feel that this season is going to make a bigger hit than usual. Their trademark saddle was brought back in full force in crocodile with gold hardware for the ultimate luxe look and they even had a lovely crossbody, studded black box bag also in croc which I’m sure is going to have younger fans clamouring for more. Fabiola is a whimsical, dark fantasy of a collection where the rules are bent and twisted to make a visual feast of the senses. Much like the woman it was inspired by, Fabiola is made of a tapestry of wonderful contrasts that when put together make for the perfect storm. Daring yet wearable, colourful yet muted, in every piece that floated down the catwalk there was a little piece of stardust and if that’s not something to be celebrated, I don’t know what is.
FASHION
A whimsical, dark fantasy of a collection
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CIRCLE PROMOTION
A Wonderland of Food THE NEW PLAZA FOOD HALL ON LEVEL 0 OF THE PLAZA COMMERCIAL CENTRE IN SLIEMA HAS SOMETHING FOR EVERYONE – INCLUDING THE MOST DISCERNING OF FOODIES AND GOURMANDS! PHOTOGRAPHY BY JUSTIN CIAPPARA
Renowned for being Malta’s first-ever shopping centre, the Plaza has brought another first to our sun-kissed Islands: the food hall! Spanning 700sqm, the Plaza Food Hall has multiple restaurants operating side-by-side and flanking a communal eating area where shoppers, residents and casual hungry walk-ins can indulge in delicious food inspired by world cuisine. “We first opened our doors in 1993, and we’ve since welcomed millions of visitors – including 2.2million in 2018 alone,” says Julian Cutugno, the Plaza Commercial Centre’s Marketing Manager. “But we wanted to go a step further, which is why we have been working on launching this chefdriven food hall for the past year.” Now, that vision has come to life with nine stalls offering a wide range of highly-specialised and targeted culinary offerings!
Tacos & Churros - Mexican Food Bringing two Mexican greats together, this place is a slice of Latin America in Malta. Start your meal off with freshlyprepared tacos made from white and yellow corn and filled with beef, chicken or pork – with gluten-free, vegetarian and vegan options available – and finish off with a delicious serving of churros and hot cocoa! Or, if you’re up for something incredibly fancy, try the churros gourmet – the traditional churros stuffed with sweet sauces.
El Dorado Succulent, coal-roasted chicken is always the order of the day at this small-but-mighty eatery – although mixed-meats are also on offer should you rather have those. The sides here are based on Peruvian dishes and are imported directly from Peru by the owners, who also run the Machu Picchu restaurant at the Plaza Food Hall. El Dorado – Peruvian Roasted Chicken 40 Sunday Circle ∫ APRIL 2019
Just Burger Now under new management, Just Burger is back in business with an even more inviting menu that takes both the environment and health into account. Whether it’s a lamb, veal or chicken burger you’re after – or even a vegetarian or vegan one – rest assured that everything here is crafted by hand, in-house to ensure the highest quality product possible. @justburger.co
Machu Picchu The rich and eclectic cuisine of Peru materialises in the seriously mouth-watering dishes offered by Malta’s first Peruvian restaurant. Here, joint owners Juan Manuel Vasques and Kristina Raczoua, import prime ingredients from the South American continent to serve you delicious items like Il Ceviche (fish marinated in lime, ginger and peppers) and Lomo Saltado (a special beef fillet stir-fried with onions, tomatoes, and herbs and spices from Peru). The dessert menu is just as spectacular, with one of our favourites being the Alfajores: dulce de lecche and grated coconut sandwiched between two melt-in-your-mouth cookie-like biscuits. Vegan options are also available! Machu Picchu Peruvian Gourmet Restaurant Malta
Pizza Factory Plus Pizza Factory – the original home of the legendary 50cm, thin-crust pizza – has expanded its menu and brought together all its food brands under one roof to become Pizza Factory Plus! Here, you can now enjoy 19 varieties of the 50cm, thin-crust pizza, as well as double-sized slices to go and hot dogs from the UK hot-dog franchise, The Hot Sausage Company, which uses purposely-crafted sausages crowned with a variety of relishes and toppings. The new and better restaurant is also working on expanding its vegan and its gluten-free menus, while the pepperoni pizza and the
CIRCLE PROMOTION
El Dorado
Machu Picchu
Pizza Factory Plus
Just Burger
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CIRCLE PROMOTION
Po-K
extra-large hot dog with cheese and sweet chili relish remain firm favourites among its meat-eating clientele.
Po-K
Tea Fusion
Malta gets its first Hawaiian restaurant with Po-K, named after the Hawaiian word for raw, diced fish, ‘pokē’. Here, coconut-shell bowls are filled with a base of sushi rice, soba noodles, quinoa or a mix, and then topped with your choice of fresh vegetables and either a pokē of tuna or salmon (or marinated, grilled chicken). Because they are hand-assembled upon order, scrumptious vegan and vegetarians options can also be easily combined. Whatever you choose to order, we recommend you top it all off with a drizzle of the Po-K’s signature Green Goddess sauce, made with Greek yoghurt, Dijon mustard, parsley, chives and tarragon. Finally, wash it all down with one of their Po-K’s water-based smoothies made entirely from fresh fruit. @PoKmalta
Tea Fusion Bubble tea returns to Malta at Tea Fusion, where the lovely Emma will create your perfect beverage. There are dozens of combinations for you to choose from here, too. Black tea is used for the Milk Tea, which can be served either hot or cold; green tea is brewed to create the Fruit Tea; while yoghurt and fruit flavourings are used to infuse the slush smoothies. Finally, add the fun and tasty bubbles in the shape of popping boba, flavoured jelly, or tapioca made from the root of the cassava plant. @teafusionbubbletea 42 Sunday Circle ∫ APRIL 2019
CIRCLE PROMOTION
The Tiffin Box
The Tiffin Box Named after the Asia’s iconic take-away containers, The Tiffin Box offers a myriad of curries, kebabs and street food – with vegetarian and vegan options to boot. All the dishes on its menu are inspired by the cuisines of north, south and west India, and include the usual favourites like Chicken Tikka and Lamb Rogan Josh, as well as some delectable specials, like the Chicken Chettinad – the real Indian version of Chicken Madras made with boneless chicken cooked in a rich gravy and South Indian spices. The stalls also lets you ‘adopt’ a Tiffin Box of your own, which you can use to get your favourite dishes to-go time and time again.
@tiffinboxmalta
Yummy Chef Lee may have started out in China but he’s now brought his 15 years’ experience to the Plaza Food Hall, serving a varied and delicious menu of Chinese food. All your favourites are in it, of course, including sweet and sour pork, lemon chicken, beef with oyster sauce and egg-fried rice, but our suggestion is to try the special Gampau Chicken in which spicy, sweet and sour flavours meet in a celebration of Chinese cuisine. “We’re not done yet, though,” Julian continues. “We’ve got even more coming up for our esteemed patrons including a new bar which will be opening soon, live music in the summer, and a huge TV where football fans can enjoy the biggest games!” Find out more at https://plaza-shopping.com/food-drinks/
Yummy APRIL 2019 ∫ Sunday Circle 43
CIRCLE PROMOTION
EMBELLISHING YOUR HOMETOWN THE PLANNING AUTHORITY’S DEVELOPMENT PLANNING FUND CAN HELP TURN YOUR VISION FOR YOUR LOCAL COMMUNITY INTO REALITY. HERE’S HOW YOU CAN TAP INTO IT.
44 Sunday Circle ∫ APRIL 2019
CIRCLE PROMOTION
Introduced in 2017, the Development Planning Fund provides opportunities for towns and villages to invest in community urban projects that can improve the quality of life of their residents. Over these past two years, this Fund set up by the Planning Authority has been providing the much-needed platform for Local Councils, the business community, private individuals and NGOs to work together in an effort to promote, improve and embellish our various towns and villages. The most important aspect of the Fund, however, is that it puts the power back into the hands of the people, who, after all, know their community and its needs better than anyone else. In fact, this Fund helps you make your ideas and vision for your community a reality. There’s a wide-range of things this Fund can be used for, too! Maybe you’ve spotted a space in your area which you thought should be turned into a public playing field; or seen an immovable landmark that holds great esteem in your local collective memory but which needs restoration. Or maybe you’re pondering how easier things would get if there were a parking space initiative in your area, or how better things would be with added street furniture or public convenience in certain locations. And what about making certain public spaces more accessible to those living with a disability? The options are endless, and the Planning Authority’s Development Planning Fund will help you with your project for your community by covering up to 70 per cent of the expenses! Since the Fund’s inception, the Planning Authority has allocated and contracted over €7.6 million for 85 separate projects in some 39 localities, with a further €3 million-plus being injected in the first half of this year to support projects in 16 different localities across Malta and Gozo.
Many of these projects have been proposed by the respective local councils, but there have been a handful of community-driven projects funded by the scheme – some of which are incredibly ambitious. Among these are the Soup Kitchen in Valletta, which will start offering daily meals to those in need, and also restoration and internal renovation works to turn the Ċentru Santu Rokku in Valletta into a welcoming environment for youth. The fund isn’t just limited to Local Councils though. In fact, the Planning Authority is happy to offer technical assistance and financial support to private businesses and companies that are looking to take their corporate social responsibility (CSR) programme to the next level. This can be done by proposing and partially-funding a community project with the purpose of introducing a long-lasting physical intervention, which is intended to upgrade the amenity and appreciation of a locality. So, if you have a project idea, which you think can be beneficial to the community you live or work in, the Planning Authority’s Development Planning fund can help you make this dream a reality! www.pa.org.mt/en/development_planning_fund
APRIL 2019 ∫ Sunday Circle 45
ICONS
THE PRICE OF
PASTIZZI THE UNOFFICIAL NATIONAL DISH TAKES ON THE WORLD OF POP ART. BY LISA GWEN.
46 Sunday Circle ∫ APRIL 2019
ICONS
Warm. Flakey. Filled with ricotta cheese or mushy peas (the latter will always be ‘classics’, although nowadays multiple variations exist, including the Nutella kind). A million calories. I exaggerate of course; but not by much. Best accompanied by a little tea – jew aħjar, naqa’ te fittazza, (or a shot of whisky) – while seated inside your local village bar. It is also, of course, a slang and somewhat vulgar reference in the Maltese language to the vagina. Or, it may even be used to imply that a person’s an idiot. Depending on context and inference, that is. The pastizz is the symbol of a nation. Or at least of typical, dare I say, ‘traditional’, Maltese cuisine, of the fast food or takeaway kind. I jest, supposedly. I guess my preamble is pretty much self-explanatory. Once you’ve seen, tasted or even smelled pastizzi, savoury phyllo (or filo) pastry pockets – deceivingly referred to as pea or cheese cakes in English – they’re hard to forget. They’re practically the equivalent of the American Hot Dog, or the UK’s Fish ‘n’ Chips. But cheaper, much cheaper. Like 0.40 euro cents, cheap. Which makes them incredibly accessible. While their oven-baked, carby goodness, makes them mouthwateringly delicious. Although they may not actually be the symbol of our nation, pastizzi have nonetheless become a symbol, one which is quasi symptomatic of what’s wrong with our country, and its ginormous, gluttonous appetite for ____________ . Feel free to fill in the blank with your own preferred noun(s). Pastizzi define and characterise us, in many respects; which is the reason why they make the perfect, ‘popular’ choice.
Kane Cali
And I’ll qualify my choice of the word popular: Malta seems to be experiencing what I could only define as a vein of (Neo?) Pop Art. The original movement was rampant in the 1950s and 60s in the UK and the US, with images of Marilyn Monroe, Campbell Soup Cans and sobbing females in the Benday dot technique, immediately springing to mind. Out of all the Pop artists, perhaps it was Andy Warhol who understood the movement best. Through his work, aptly created and manufactured in his New York studio, known as The Factory, he propagated the very notion of Pop. The movement was, first and foremost, reactionary to fine art; it exalted images from popular or mass culture such as brands and logos, or images associated with advertising or even comic books, which were elevated to assume or mimic the standards of fine or high art. But it was also associated with the idea of reproducibility; a quality which Warhol mastered through the means of silkscreen printing. In his 1975 publication, The Philosophy of Andy Warhol (From A to B & Back Again), Warhol wrote: “What’s great about this country is that America started the tradition where the richest consumers buy essentially the same things as the poorest. You can be watching TV and see Coca-Cola, and you know that the President drinks Coca-Cola, Liz Taylor drinks Coca-Cola, and just think, you can drink Coca-Cola, too. A Coke is a Coke and no amount of money can get you a better Coke than the one the bum on the corner is drinking. All the Cokes are the same and all the Cokes are good. Liz Taylor knows it, the President knows it, the bum knows it, and you know it.” I can’t help but recall the Prime Minister making the headlines in 2017, for having treated foreign dignitaries to pastizzi at Serkin in Rabat, post migration summit. Same, same.
Cali's works on site, at Risette.
I can’t help but recall the Prime Minister making the headlines in 2017, for having treated foreign dignitaries to pastizzi at Serkin in Rabat, post migration summit APRIL 2019 ∫ Sunday Circle 47
ICONS But why draw comparisons between pastizzi and Pop Art? Why, now? Possibly, last month’s one-night exhibition at the Malta Society of Arts, simply titled Pastizzi, got me thinking along these lines. The pop-up show, by Kevin Attard, drew together a small collective of creatives, including Eric Attard and Samantha Muscat working in filigree, who produced a series of pastizzi-inspired pieces. The jewellery items on show were an abstracted, silver or gold variation of the almond-shaped, heartburn-inducing pastry pocket. Yet the project also featured a series of collaborations along the same theme – with Clemens Hasengschwandtner, and also with Christian Muscat and Matthew Pandolfino. The latter collaborative two and three dimensional pieces moving away from the edible variations
Kevin Attard of the pastizz, instead portraying female genitalia. Ahead of this show however, Andrew Farrugia and Craig Macdonald from Te Fit-Tazza had utilised the mandorla-shaped pastizz, in their Elements of Malta series. They opted for a very minimal, almost iconic rendition of the pastizz: erect, seemingly suspended in a stark white spatial context, which immediately reminded me of the early Mediaeval images of the aureola or frame (also known as the vesica piscis) surrounding the figures of Christ and / or the Virgin in traditional Christian iconography. And yet, none have been as responsible for the diffusion of pastizzi in Maltese art as much as Kane Cali. I recall being in
his Valletta studio a few years back, and him showing me his pink pastizzi moulds - made off actual cheesecakes – and the plans he had for them. Now literally dubbed as The Pastizzi Project, since the first crystal, glass and concrete pastizzi were made and perfected, Kane has been commissioned a permanent site-specific piece for The Centre at Tigne Point, comprising 300 multi-coloured individually cast, lead crystal pieces, which climb the height of the interior. Consequently, another installation featuring 320 white Portland concrete pieces were made for Risette at Casa Ellul. He’s made them in silver and gold leaf, in coloured concrete, including an all pink version for Pink October last year, and he’s even playing with the smaller versions of the pastry envelopes. ‘Mass’ production for mass culture, just as Warhol did with his silkscreens. Describing his grounding rationale, Kane explains how “apart from the obvious sexual innuendos… the lesser known message is reflective on the state of contemporary local identity. The edible, now transformed through material (concrete, glass) no longer remains the cheap and cheerful savoury item we all know and love, but is transformed into a symbol.” Which brings us back, full circle. A pastizz is a pastizz: it is meant for consumption - whether in its original edible format, in print, whether made of filigree or even in crystal.
Pastizzi define and characterise us, in many respects; which is the reason why they make the perfect, ‘popular’ choice
Te Fit-Tazza, Elements of Malta series 48 Sunday Circle ∫ APRIL 2019
CIRCLE PROMOTION
Giovann Fenech
Gerald Vella
An interview with Maltese F TO UPHOLD THE HIGH STANDARDS SET BY THE DOK MALTA AND IĠT MALTESE ISLANDS ACCREDITATIONS, FARMERS MUST WORK TIRELESSLY TO ENSURE QUALITY. HERE, FIVE OF THEM EXPLAIN HOW THEY DO IT AND WHY. How did you start out in the industry and where are your vineyards located? Guido Baldacchino (GB) As a young boy, I was fascinated by grapeharvesting and wine-making, but I only started planting vines in my vineyard in Siġġiewi, at the foot of Laferla cross, in 2000. Giovann Fenech (GF) While my family has been involved in farming for years, I began working in the vineyard of a local winery In the early 1980s, and it just fuelled my passion for viticulture. By 1995, I was planting my own vines. My vineyards are mostly in Mosta, but I also have vineyards in Għajn Riħana, Mġarr and Burmarrad – a total of around 40 tumoli. Gerald Vella (GV) I’ve been fortunate to work in the industry for over 14 years… I first began when a relative and I planted a large plot with vines in Siġġiewi. Yet, my experience of viticulture started at a much younger age as I have very happy childhood memories of helping my grandfather in his vineyard. Frans Sammut (FS) My vineyard is in Ta’ Qali and it started out as a project to occupy me after my retirement. I 50 Sunday Circle ∫ APRIL 2019
planted my vines in 2004 and they stared yielding in 2007, the year of my retirement! Paul Borg (PB) We had old, nonirrigated vineyards, but after Malta’s accession to the EU, I started to plant trellised vineyards after speaking with Giovann Fenech, who was already in the sector. At first, they wanted me to plant Chardonnay but, after collaborating, we decided I’d plant different varieties. All of my vineyards are in Mtarfa. As a vine grower, which time of the year is your favourite? And which is the most challenging? GB I like vine cultivation throughout the year, but the most challenging aspect for me is the grapeharvesting period, when I have to ensure I have enough help to harvest the grapes in the minimum time possible to be confident of the quality. GF My favourite time of the year is harvest season. It’s often a challenging time as well, especially if it rains. Last year, I lost around two tumoli of Syrah grapes due to bad weather! GV Pruning time is my favourite as it gives me the opportunity to get up
close to each and every vine. For me, the most challenging time is that period in June when humidity, over long periods, creates the demands of having to contain the vigour while ensuring a good airflow around the vine. FS My favourite part of cultivation is pruning, which conversely is also one of the most challenging because it has a direct impact on the production and wellbeing of the vine. Since I cultivate only for DOK, the type of pruning is important as it determines the quantity of production. Diseases and pests can also be challenging. PB Grape harvesting is the most challenging part for me, as it’s mostly trying to find enough hands to help, which is becoming more difficult with each passing year. Otherwise, I like everything about it; in fact I spend every spare moment I can here. Which grape variety do you grow and why? GB I cultivate Merlot, Syrah, Girgentina & Ġellewża. The first two were chosen because of market
CIRCLE PROMOTION
Frans Sammut
Paul Borg
Farmers demand, while the latter two are grown to strengthen our Maltese product through the use of indigenous varieties. GF I have many grape varieties in my vineyards, but my favourite is the Sauvignon Blanc. It is a nice grape and hugely appreciated by wineries and wine-drinkers alike. GV I have Cabernet Franc, with nearly as much Chardonnay. I also have some Merlot. The Chardonnay was chosen because of its vine vigour and good adaptability for most climates. The Cabernet Franc was selected after I learnt it can produce successful, complex wines, either alone or when blended. When produced as a monovarietal, Cabernet Franc is known for its classic, peppery taste. FS My dominant variety is Chardonnay, but I also cultivate some Vermentino and Viognier. These varieties were selected according to the needs of the winery, which transforms them into wine. PB I have four varieties: Merlot, Cabernet Sauvignon, Vermentino and Chardonnay. I chose these four to harvest in four different stages, which allows me to start and finish each separate grape harvest in less than a day. This, then, enables me to transport the grapes to the winery in a short
PB Mostly red wines, which are of Merlot and Cabernet origin. Even so, I try not to limit myself to just these two. What does DOK and IĠT mean to you? GB It means quality, especially for the DOK. It also means satisfaction and a better income, which is usually linked to the quality of these grapes. GF It means more stringent rules and higher-quality wines, as well as greater satisfaction and better financial rewards for those of us who work correctly all year round.
Guido Baldacchino time, ensuring fresh and high-quality grapes. Which is your favourite kind of wine? GB I enjoy all kinds of wines and usually choose a red or white depending on the food I’m eating. I also like to finish off a meal with some sweet wine for the dessert. GF A red wine is my preference, especially Merlot and Syrah blends. GV I like nice, well-structured, red wines and I’m particularly fond of Merlot blends. FS White wines are my favourite, particularly our indigenous Girgentina.
GV A guarantee of a high-quality product certified by accredited bodies, while carrying the flagship of local growers. The DOK and IĠT certification has been a success in wine, maybe it should be considered for other agricultural products, too! FS They are a system through which yield is controlled, and quality is guaranteed. When producing DOK or IĠT, but especially for DOK, we leave a limited number of buds in order to ensure low yield and high-quality grapes. PB I cultivate only for DOK Malta and I am continuously monitored by the winery to ensure that my grapes are of great quality and so I cannot afford to be anything less. One year, when the quality of part of my production wasn’t high enough, I decided not to harvest it. They have a reputation to uphold, and so do we as grape growers. APRIL 2019 ∫ Sunday Circle 51
RECIPES
i l l o g i f h t i Fun w BY PIPPA MATTEI
PHOTOS: RACHEL ZAMMIT CUTAJAR
52 Sunday Circle ∫ APRIL 2019
RECIPES
Easter comes at the end of the Lenten fast, therefore it is natural that traditional Easter recipes are indulgent in nature. Easter recipes have been passed down from grandmothers and their grandmothers, keeping traditions alive. Traditionally, we eat lamb, eggs and a variety of baked goods, but where did these traditions come from? Lamb, perhaps because it was the only livestock abundant after a long winter, while eggs signified fertility and thus the resurrection of Christ. During Lent, a traditional treat the Maltese look forward to is kwarżimal. These are a vegan delicacy as they do not contain animal products, which are forbidden during Lent. They are easy to whip up and taste great when accompanied with a cup of tea. The figolla is synonymous with Maltese Easter celebrations and goes back around 1,000 years. The first figolla was made from sweet pastry and decorated with dyed eggs. They became more popular with the introduction of almond filling between two biscuits and then when they were covered with icing or chocolate. Nowadays, they come in a variety of different shapes that are symbols of Christianity and range from lambs to eggs, crosses and shapes associated with spring, like butterflies, rabbits and hearts. Making your own figolli is quite a long process but, as with any baked goods, the ones you make at home are far superior than ones you buy at the supermarket. Make the recipe as is, yielding three to four figolli, until you are confident with the recipe and then you can double or triple the recipe and give them out as gifts to family and friends. Get the family together and start your own traditions of the sweetest kind.
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Kwarezimal • INGREDIENTS 250g almonds, with brown skins on 30g unsalted pistachios, shelled 250g plain flour 250g demerara sugar 1 lemon, zest only 1 tangerine, zest only
• •
1/ 2
tsp nutmeg, grated 1/2 tsp mixed spice Juice of one orange 1 tot dark rum 1 tsp orange blossom water (ilma zahar) 1 tbsp cocoa 50ml water To garnish 2 tbsp Maltese honey 1 tsp orange blossom water (ilma zahar) METHOD • Wash and slightly bake almonds with brown skins on (about 15 minutes high oven) chop finely (process ideally). • Put into large mixing bowl, and add flour and sugar, grated rinds, spices, cocoa, rum, orange juice and orange blossom water, mix well adding the
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water to bind. You should now have a stiff sticky dough. Carefully divide into five equal portions and shape portions into sausage shapes on a marble top or wooden board (you may put a tiny bit of flour to make them less sticky). Slightly flatten each roll to make wide ‘fingers’ measuring 14 cm x 4 cm. Flatten with a fork making indents along the tops. Then carefully place these on a non-stick baking tray, and bake in a moderate oven 180°C mins until set. (They will not be hard, but will harden slightly when cold, when the outside will be firm but the inside still fairly soft.) Put the pistachios in the oven for 15 mins, then chop roughly and set aside. When the kwareżimal are baked but still warm, put the honey and orange blossom water into small pot and warm gently for one min, then with a pastry brush, coat the indented surface of each kwareżimal. Finally, sprinkle the pistachios over the tops and allow the kwareżimal to cool slightly. Carefully move onto a cooling rack to get completely cold. Serve in slices. APRIL 2019 ∫ Sunday Circle 53
RECIPES
Figolli Makes 3 – 4 figolli INGREDIENTS BISCUIT 350g plain flour 175g sugar 175g butter 1 lemon, zest only 1 orange, zest only 2 egg yolks A little cold water if necessary FILLING 175g blanched almonds, ground in a processor 80g sugar Lemon juice 1 egg white 1 tsp orange blossom water (ilma żahar) GLACÉ ICING 400g icing sugar, sifted 50ml water 1 lemon, juice only 54 Sunday Circle ∫ APRIL 2019
ROYAL ICING 1 egg white 225g icing sugar, sifted 1 tsp lemon juice 1/2 tsp glycerine TO DECORATE Halved Easter eggs Dragee balls METHOD • Mix flour and sugar in a bowl, add the butter and mix altogether until the mixture resembles breadcrumbs. • Add the grated rinds and then the egg yolks and mix well until it becomes a fairly soft but firm dough, only adding water if necessary. Set aside. • To make the filling, mix the ground almonds with the sugar, lemon juice, egg white and orange blossom water, mixing very well by hand or in a processor. Set aside.
RECIPES • Roll out some of the dough onto a floured surface, to 0.5cm thick. • Place a metal cutter on the rolled out dough and cut two identical shapes. • Take two or three tablespoons of the almond filling and spread this onto the inner part of one of the shapes, flattening it slightly. • Brush the circumference of this shape with beaten egg, milk or water, and put the other identical shape over this, pressing down the edges you have moistened. • Lift the double shape with a pie lifter and place on a non-stick baking tray. • Pre-heat the oven to180˚C and bake the figolli for approximately 20 mins until golden. • Remove from oven and allow them to cool before placing on cooling racks to get completely cold. • To make the glace icing, mix all the ingredients together. • When smooth and thick divide into four bowls. Choose four colours and put drops of different colours in different bowls, to create pastel shades. • Using a pastry brush or a spatula, spread one of the glacé icings on the cooled figolla. • Cover each figolla with a different coloured icing and when all done, place your Easter egg halves exactly in the middle of the shape, pressing down to secure. Leave to cool and set. • When the glacé icing has dried place the figolli onto the cake boards. • To make the royal icing, whisk the egg white until slightly frothy. • Beat in about a quarter of the icing sugar with a wooden spoon, then, using a whisk, add the sugar gradually, beating well after each addition, until about three quarters has been added. • Beat in the lemon juice and continue beating for about 10 mins until the icing is smooth, glossy and white. • Beat in the remaining sugar and the glycerine to the required consistency (when a wooden spoon placed upright in the icing falls slowly to one side, do not over beat). • Cover the bowl with a damp cloth and leave sometime to allow bubbles to rise to the surface (a few hours or overnight). • With your piping equipment, fit the large star nozzle in the piping bag, fill with your royal icing and with a steady hand, pipe stars all around the outer circumference of the figolli fixing the figolli to the boards. • Decorate with more piped icing and dragee balls. • Leave the figolli overnight to allow the piped icing
Celebrate local traditions with Pippa Mattei Love traditional recipes? Get more of Pippa’s recipes in her cookbooks 25 Years in a Maltese Kitchen (also translated into Maltese) and the Gourmand award-winning Pippa’s Festa. All three books are available at all leading bookstores or online from www.mirandabooks.com with free delivery to Malta and Gozo addresses.
to harden. • Carefully cover the Figolli with transparent paper or slide into clear plastic food bags, and tie with thin ribbon. APRIL 2019 ∫ Sunday Circle 55
CIRCLE PROMOTION
The Changing Landscape of Waste Disposal THREE ENVIRONMENT PROTECTION OFFICERS FROM THE ENVIRONMENT AND RESOURCES AUTHORITY EXPLAIN HOW TWO INTERREG EUROPE PROJECTS ARE HELPING TO SHAPE THE FUTURE OF WASTE MANAGEMENT AND DISPOSAL IN MALTA. As Malta’s main regulator on environmental matters, the Environment and Resources Authority (ERA) always has to be one step ahead in a field that is constantly changing. To be able to do that, its Environment Protection Officers are often on the ground – both locally and abroad – looking for new ways that could help make things better for us as a people and as a nation. In this article, we look at two Europe-wide projects that could potentially have a huge impact on the way Malta and its citizens will dispose of waste in the years to come by shaping the laws that are being drafted today.
COCOON Consortium for a Coherent European Landfill Management Strategy With partners from across Europe – including Belgium, Germany, Spain, Cyprus and the Netherlands – COCOON is a project that aims to help members of the European Union (EU) ensure that landfills across the country are in-line with EU directives and that the best practices in landfill management are implemented. “Although we don’t have much space here in Malta, we have a high-rate of landfilling waste,” Martina Spiteri explains, “additionally, many of the old dumpsites don’t have a bottom sealing, which would be used to separate and incubate waste from the surrounding environment. This isn’t just limited to Malta, in fact, other EU Member States had similar sites, which were totally acceptable – though not environmentally safe – before the EU directives came into effect.” 56 Sunday Circle ∫ APRIL 2019
Through COCOON, which is part-financed by the Interreg Europe Programme, ERA is now looking to these old landfill sites, with the intention to increase awareness on landfill management, and ensure that old dumpsites are rehabilitated in a way that makes them safer. All this is done through an exchange of best practices where tried-andtested methods and ideas can be used Europe-wide by any participating countries. “The first phase of this project, which is just about to be completed, has been a real learning curve for Malta, particularly as we looked at the ways countries like Germany have tackled their landfill problems. Now, we are moving on to the second phase, where a plan of action will be drafted by ERA and Wasteserv Malta Ltd,” Maria Alonso Bomba continues. While the project will come to a close in 2020, its benefits are already being reaped through the knowledge acquired from the other participating countries. “As a country, we need to learn that landfills should only be the last option when it comes to disposing of waste. After all, prevention, reduction, preparation for reuse, recycling and recovery should always come before disposal,” Martina concludes.
WINPOL Waste Management Intelligent Systems and Policies The future of waste management is upon us, but it’s time for regulations to be put in place to control it – and that’s where this 54 month-long Interreg Europe project comes in. WINPOL is led by EMULSA (Municipal Company of Urban Environment Services of Gijón), Spain, and involves a partnership between nine European waste management entities from different regions in Spain, Belgium, Greece (Crete), Slovenia, and Romania. In Malta, the project is being overseen by ERA, which is currently looking at established intelligent systems
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and the way they have been received abroad. “The primary aim of this project is to introduce intelligent waste-management solutions to target municipal [domestic] waste through improving policies and regulations,” says Ariana Schembri. “This is quite new for both ERA and Malta, however, so we have a lot to learn from those who have already started implementing such measures.” In Gijón, Spain, EMULSA has introduced smart waste bins that notify the entity when the bin is almost full, helping them plan a better route each day – thus also saving time, energy and other resources. These smart bins are also opened with a card that is unique to each citizen, which allows them to amass data that is usually quite tricky to compile, including how many times a bin is used by a particular person, as well as the number of times a bin is opened. This, in turn, helps regulators understand how the polluter-pays principle can be applied such that there is an increased awareness to instigate people to generate less waste. In Malta we are seeing the introduction of the first i-bins.
“At this point in time, we are still in the second semester of the project, so we are looking at what is out there and trying to understand how these would impact Maltese citizens should they be implemented. Moreover, ERA is responsible for drafting the policies and seeing that they are implemented; the actual provision of the actual goods would come at a later stage.” Meanwhile, ERA is holding meetings with the various stakeholders to get their point of view on the subject. Planned so far are four targeted events reaching out to small and medium enterprises, IT experts, politicians and regulators, and civil society, among others. “Before implementing any policies, we must see how certain changes could impact those involved – after all, not everything that has worked abroad is guaranteed to work here,” Maria concludes. Hexagon House, Spencer Hill, Marsa, MRS 1441 Tel: (+356) 2292 3500 Email: info@era.org.mt Website: era.org.mt
APRIL 2019 ∫ Sunday Circle 57
CIRCLE PROMOTION
Experience and Commitment SUNDAY CIRCLE MEETS EUROPEAN UNION VETERAN PETER AGIUS TO FIND OUT WHY HE SUBMITTED HIS CANDIDATURE FOR THE MAY MEP ELECTIONS.
PHOTOGRAPHY BY MATTHEW B SPITERI
As soon as we get to PN MEP hopeful, Peter’s front door, two things in particular catch our eye: the permaculture-style garden with irises and daisies flanking it, and the name of his house, ‘ilmaħelu’. Clearly, Peter’s love for the outdoors and the Maltese language isn’t just something he posts about on Facebook. Upon opening the door, he greets us warmly before ushering us in to admire a large aquarium fitted into the wall. “Aquaculture has been a passion of mine for eons,” he says as he answers a phone call... In perfect French. Peter, we later find out, speaks five languages fluently, which was one of the reasons why he has been the President of the European Union (EU), Antonio Tajani’s speechwriter since 2017, when he moved to Brussels with his wife, Mariella, and their three children Achille, Tullio and Aurel. “It happened a week after Tajani got elected,” he explains. “I was on the sofa after a particularly long day and my phone rang. I was obviously honoured, although I had no idea I would need to move to Brussels just three days later!” This isn’t Peter’s first time working at, or with, the EU, however. Between 2002 and 2012, Peter was a legislation negotiator, where his job was to get Member States, countries, governments and MEPs to compromise on issues 58 Sunday Circle ∫ APRIL 2019
on which their positions seemed irreconcilable. This often meant finding a middle ground on multimillion-euro scenarios ranging from cosmetics to toys, and motor vehicle-safety to iGaming. Then, between 2012 and 2017, Peter was the Head of the European Parliament Office in Malta, a role which was completely different but which he pretty much aced. Here, Peter and his team had to reach out to the different sectors of Maltese society to explain how the EU affects them and how they are able to influence and mould decisions at the top to ensure their aspirations and interests were safeguarded. “Everything from the toothpaste we use to the fruit we eat, is regulated by the EU through laws that should guarantee their safety and our rights. Of course, knowing what these regulations are can help us understand how we benefit from them, but also pinpoint what isn’t working for us. “This was the same for the business community,” he continues. “Each year, the EU adopts up to 60 pieces of legislation which have a direct impact on businesses, like the recently-passed directive on single-use plastics or GDPR. Businesses need to be kept informed about new laws and new opportunities!”
CIRCLE PROMOTION
But that wasn’t all. One of Peter’s main passions has always been to see young people making the most of being EU citizens. One project he was involved in was Euroskola, which saw all eight post-secondary schools – including those that are privately- or church-run – attend a simulation of the EU parliament in Strasbourg in order to become more sensible to the role of the MEP. Then there was the European Ambassadors School Project, which Peter started here in Malta. The idea behind this was to get secondary schools across the Islands to teach their students about the EU, what it does for them, and how they can benefit from it. Indeed, Peter’s understanding of, and experience in, the European bureaucratic framework and how this can be used to benefit Member States’ citizens is unmatched among the other newcomers to the MEP election, and rivals that of those who are running for re-election. Nevertheless, should he be elected come 26th May 2019, the role of MEP will be different to any he’s held before. Yet he’s not letting that change his priorities and has built a campaign based on seven main themes addressing present shortcomings in Malta’s EU experience.
ourselves to importing the tech companies and highlyskilled workers. If we invested in research and integrate the industry into our colleges, we could be producing the next Zuckerbergs in Malta.” The MEP elections will take place on Saturday 25th May. http://peteragius.eu
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THIS IS A PAID FEATURE
“Peter’s understanding of, and experience in, the European bureaucratic framework and how this can be used to benefit Member States’ citizens is unmatched among the other newcomers to the MEP election, and rivals that of those who are running for re-election.”
FOOD PRODUCTION: “Currently, 70% of our food is being imported and, while our population has increased by 50,000 over the past 10 years, our production has shrunk by over 25%, with pork going down by a staggering 60%! Because we are an island, we should respect our farmers, fishermen and animal breeders more and work together towards having sustainable food sources.” PUBLIC SERVICE: “Malta’s interest in Europe is defended by technocrats from our public service. We need a competent and more autonomous public service, where tasks are assigned on the basis of competence and experience not on ‘trust’ alone. Investing in our people in the long-term will result in a better service for our people.” YOUTH: “We need to use Europe’s resources better for the benefit of the youngest among us. We can be a very insulated nation sometimes, and using tools like Erasmus – the EU budget for which should be at least doubled – can help us grow both personally and as a country.” SMALL BUSINESSES: “How many times do we hear that our tax money is going into direct orders? What this means is that small businesses can’t compete in the market and are therefore unable to grow. This isn’t fair!” MORAL VALUES: “My politics are a reflection of my Demo-Christian values and, so, I believe the role of the family is very important to society. I also believe that Maltese people should be able to make their own decisions when it comes to sensitive topics like abortion and euthanasia. In other words, the EU and foreign lobby groups should not put pressure on us.” IDENTITY: “At the rate we’re going, there’s a risk that some of our heritage will not withstand the test of time. Expressions of our culture like the Maltese language, festi and fireworks should not just be protected, but also promoted through the specific funds set up by the EU. Identity has many facets including the passions of minorities like hunting and trapping, which we should be able to defend in Europe on the basis of legality and environmental sustainability. INNOVATION: “While the iGaming industry employs over 10,000 people, many of the highly-skilled jobs are taken by our expat community. One reason for this is that our education system isn’t tailoring for a changing work landscape where iGaming, blockchain, video games, YouTube and Instagram have become legitimate ways of making a living. At the moment, we are limiting
ANIMAL WELFARE
Francesca Runcie PHOTOS: CHRIS SANT FOURNIER
If there were ever two people who perfectly complemented each other, they would be Rosalind Agius and Francesca Runcie, the two ladies behind one of the busiest dog sanctuaries in Malta, the Association for Abandoned Animals (AAA). I must admit that, before meeting them, I was under the impression that there was a large team of volunteers running the shelter, but the reality is that Francesca and Rosalind do the bulk of the work, with a couple of volunteers lending a hand. Allow me to take you to the beginning of this duo’s story. Rosalind, who manages the daily operations of the sanctuary, joined as a volunteer when she was 20, thinking she would quite like to spend some time playing with cute puppies. 60 Sunday Circle ∫ APRIL 2019
Unfortunately, she quickly realised that, for every cute puppy in residence, there was an older, mistreated dog who had been thrown away like rubbish. At that time, Rosalind was trying to decide which line of studies to pursue, but what started as a hobby consumed her so completely that she decided she had found her calling. After those first weeks at the AAA, she never looked back and has been working with the dogs everyday since, rarely taking a day off. As one of her friends recounts, there was a day when Rosalind was close to giving birth to one of her children but still went to the shelter, because: “Brenda needed her heart pills”. She explains how, the amount of work required can get overwhelming and she sometimes breaks down in tears, even
ANIMAL WELFARE
TOM MAG
V I D E O
A WAG AND A NEW LIFE
THIS IS WHAT ROSALIND AGIUS AND FRANCESCA RUNCIE, THE TWO LADIES WHO ARE THE DRIVING FORCE BEHIND THE ASSOCIATION FOR ABANDONED ANIMALS, HAVE ACHIEVED DURING THEIR TIME WORKING AT THE SHELTER. THEY SHARE TALES OF ILL-TREATED DOGS AND HAPPY ENDINGS WITH MAUREEN SAGUNA. though she is now better equipped to deal with the emotional intensity of it all. Francesca – incidentally a former Miss World Malta – is the other half of the duo, the brain behind the whole operation. “I’m a just a volunteer,” she says, humbly. But, what she has managed to achieve at the AAA is remarkable for someone who does this in her spare time. Apart from taking care of administration, she is also in charge of public relations, obtains sponsorships and organises the fundraising activities which have financed the restructuring of the sanctuary. “I am the optimist! Rosalind is more of a realist. But we always meet half way and make things happen,” she says. She admits that she is more emotional than her colleague and that
there are still days when she struggles with the cruelty of some people: “It took time to get used to the abandonment on a daily basis and also the vulgarity of some people wanting to get rid of a dog.” The two met when Francesca started volunteering at the sanctuary’s old premises in Marsa, back in her 20s. A few years later, before leaving for an extended break to raise her two young children, she had told Rosalind to call her if the AAA ever got evicted from the Marsa site, and that is exactly what happened a little over a year ago. The panicked phone call between the two friends was to set in motion a whole series of events which would result in the new sanctuary in Birzebbugia. APRIL 2019 ∫ Sunday Circle 61
ANIMAL WELFARE Finding a building they could afford and that could house close to a 100 dogs was a huge undertaking, but they knew they had no option but to put their heads together and get it done. “We considered buying private property, but it was completely out of our affordable price range.” Luckily, the two found government support and, after a series of meetings with MP Roderick Galdes, a government property was allocated for rental. The building itself needed a lot of structural and finishing works as it was derelict and had been disused for a number of years, so they came up with a sponsorship scheme, offering packages to companies who wished to donate money and other items to help out. Today, a few months after moving in, the new sanctuary boasts non-slip tiles, a total of 45 rooms, including rooms for isolation and quarantine, a puppy room, an industrial kitchen, as well as bathroom facilities (a luxury they went without during their whole time at the previous premises).
The most heartbreaking story is that of Peppi; he has deep scars around his neck, which are proof that he had been chained for many years. They also have an in-house clinic to neuter and treat the dogs. There is still a lot of work to be done but, luckily, generous souls continue to offer their support, together with the government and a vet who offers her services at a subsidised rate. So, what does a typical day look like for someone caring for so many dogs? It starts early, with checking on any of them that might be recovering from surgery or are being treated. Next, all the dogs are fed and all the kennels cleaned. The whole process takes hours and, by the time it’s done, it sometimes needs to be done all over again. If a new dog is taken in, which is the case most days, it is taken to the vet to be vaccinated, chipped and neutered, as sanctuaries are required to do by law. In the rare event that a dog is already chipped, the likelihood is that it was lost, so the owner is contacted and the pet returned to its family. Once back at the shelter, dogs are taken into quarantine, dewormed and given any treatment they might need. If a dog has a contagious disease, it is kept in isolation for as long as necessary. One of the things that impressed me the most is that Rosalind and Francesca know all the dogs by name and remember the details of each dog’s story. Dorianne, an older dog, was taken in by the AAA when her owner of 10 years passed away. Then there’s Perry, a young black and white male who is very shy. Brian, another male, is big, caramel-coloured and extremely affectionate. As I spoke to Francesca, he rose on his two hind legs so she could hug him and stood there in her arms for a couple of minutes while we talked. 62 Sunday Circle ∫ APRIL 2019
Rosalind Agius
Most of these dogs have had unhappy lives before being rescued. The most heartbreaking story is that of Peppi, who is older, and was found abandoned last August when it became illegal to chain a dog. He has deep scars around his neck, which are proof that he had been chained for many years. Peppi is one of the lucky dogs who have survived years of torture and have now found love and will hopefully be adopted soon. Sometimes, a dog will be taken to the shelter in such a pitiful state that the inevitable happens. Kelly, a one-year-old puppy, was one such dog. Her owner had taken her to the shelter himself one day in August and literally threw her at Rosalind, telling her that he hadn’t given the dog food or water for five days. Sadly, Kelly died four days later. When asked why dogs are abandoned, Rosalind says, “The most common reasons are couples having a baby and deciding they don’t want to have a dog anymore, others would have moved to a flat where pets are not allowed, and then there are the hunting dogs. Klieb tal-kaċċa are the
ANIMAL WELFARE most common breed that gets abandoned, mostly because they tend to be considered useless after a certain age.” A dog’s size can also determine its destiny. In fact, larger dogs are more commonly abandoned and they are also harder to rehome. “The population is divided in two. Fifty per cent adore their dogs and the other 50 per cent don’t understand how to take care of a dog. They believe that dogs do not have feelings. Some, for example, use a dog just to keep watch, as a guard dog.” She said that, educating the younger generations and teaching them how to treat dogs as part of the family is one of the most important steps to be taken if we are to curb the number of abandoned pets in our country. “If only they included their dogs in their daily health routine, it would be easier. I do an hour’s walk with my dog every morning when I take the kids to school. It’s my exercise and I love it,” she added.
Now that the sanctuary is almost completed, how can people help? Apart from depending on donations to keep it running, Francesca and Rosalind are also looking to build a team of dedicated volunteers to help with the constant influx of dogs. Education is also high on their agenda, especially when it comes to neutering, “And we need stricter laws and fines. I would like to create a registry whereby, if you’re an
Get involved Looking to adopt a new best friend forever? Or maybe you’d like to become a volunteer? If you’re part of an organisation that would like to offer a sponsorship, or if you would like to offer an individual donation, these are also welcomed. Simply visit the website http://aaamalta.com/, call on 79730921 or send an e-mail to info@aaamalta.com.
abuser of a dog and your dog has been removed, you’re not allowed to adopt another one.” But the best help can come in the form of a visit to the sanctuary to meet the ‘babies’ needing a home. I can almost guarantee that even the most cold-hearted person would fall in love with at least one of them, but be warned: with this being puppy season, that likelihood increases exponentially.
CIRCLE PROMOTION
A snack with just the good bits? Please!
YES!
IF YOU’RE LOOKING FOR A SATISFYING, FLAVOURFUL-YET-HEALTHY SNACK THAT’S PACKED FULL OF GOOD THINGS… YOU’VE FOUND IT! FALL IN LOVE WITH YES! Whether you’re trying to shift a few kilos or simply want to fuel up with good, wholesome food, finding a healthy source of protein and energy can be a challenge. Unfortunately, products that are very healthy may not taste great, making you less likely to want to eat it. Now, though, there is a snack bar to tickle your taste buds that is also genuinely healthy. The new YES! range of nut bars has completely eliminated the flavour vs nutrition compromise. Invented by a team of dietary experts, the range comprises delicious combinations of wholesome ingredients that deliver great flavour and no nasty extras. YES! bars harness the natural qualities of nuts and dried fruits, combined with the natural sweetness of honey. Nuts are especially high in protein and each YES! bar contains over seven grams of this long-lasting energy source. The addition of dehydrated fruits means that each bar is high in fibre, which helps keep the digestive tract healthy. Dark chocolate, with its high cacao content, antioxidants and minerals, features in all three of the YES! bar flavours available. This decadent ingredient gives the bars that irresistible flavour and offers a host of health benefits including a reduction in blood pressure and the risk of heart disease. What doesn’t go into your food is as important as what does and the YES! creators have taken great care to ensure that only the good stuff ends up in your bar. All the bars are completely gluten-free and suitable for vegetarians. There are no preservatives, colourings, or artificial sweeteners and flavours. Each bar contains only 5g of sugar.
When it comes to calories, YES! bars contain fewer than 190 each and that energy is released slowly, thanks to the snacks’ high protein content. This makes them the perfect solution for busy days when you just don’t have the time to prepare a healthy snack in between meals. There are three flavours to choose from: • Tempting Sea Salt, Dark Choc & Almond • Sumptuous Cranberry & Dark Choc • Delightful Coffee, Dark Choc & Cherry. So, whether you’re nuts about almonds, can’t get enough of cranberries or prefer a cheeky cherry flavour, there’s no tastier way to keep you going throughout the day. YES! bars are available in all retail stores.
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CIRCLE PROMOTION
19 RE/MAX OFFICES JOIN FORCES TO CREATE RE/MAX AFFILIATES Earlier this year, 19 RE/MAX offices joined forces under one the success of the brand by providing the necessary tools umbrella brand: RE/MAX Affiliates! and education to our agents.” This initiative was created with the objective of The RE/MAX Affiliates academy has collectively building a platform where 200-plus associates could share developed the 15-day Accelerator Programme with the other valuable resources – like RE/MAX’s newly-formed training RE/MAX academies, which covers all aspects of the academy and a marketing team – and consolidate and align technical role of being an agent, as well as the important their values and brand promise to their clients. Indeed, now ‘soft skills’ required to guide the new and experienced more than ever before, RE/MAX Affiliates is in a position to associates more practically in the field. cater for the needs of every type of client due to their Mark Ellul, the Training Manager for RE/MAX Affiliates, strategically-located offices covering all areas of Malta, with commented on the training programme by saying that “anyone branches in the North, the aspiring to become an estate agent will find the Accelerator South, the Central area, Programme useful as they will immediately become immersed Għarb Xagħra Valletta, Sliema and St in the field; meanwhile, those already experienced, will be San Lawrenz Julian’s, as well as a further given a new way of looking at real estate.” GOZO Qala two offices in Gozo, making Over this transitional period, the company has Għajnsielem up 65% of the RE/MAX offices also introduced a new set of values, which are aligned COMINO on the Maltese Islands. with the mother brand. These are unity, knowledge, Arnold Cini, RE/MAX Affiliates’ newlycaring, empowerment and trailblazing. appointed CEO, stated, “This move has been in the making for 18 months and would not have been possible The company is currently recruiting had we not had the full support of the franchise owners, like-minded individuals who Mellieħa managers and associates. After all, they were the ones who would like to join RE/MAX St Paul’s Bay believed in our vision to build an organisation that would Affiliates. Those work more collaboratively, provide a consistent service as interested are kindly Mosta Sliema expected from a brand like RE/MAX, and, more importantly, requested to call Valletta create stronger foundations for consolidated growth. Mr Mark Ellul on Rabat Mdina “With 32 operational RE/MAX offices across Malta and 9921 4284. Paola MALTA Gozo, RE/MAX Affiliates forms part of the largest real estate Dingli Luqa franchise on the islands – yet while we continue to grow, our Marsascala values remain the same. As always, RE/MAX Malta is still focused on the entrepreneurial spirit of the people that make up the organisation, and our vision is to continue to emulate APRIL 2019 ∫ Sunday Circle 67
HUMOUR
6
The awkward stages of a dentist’s appointment
MOUTH OPEN, DRILL IN SIGHT, AND COMEDIAN STEVE HILI IS STILL TEMPTED TO MAKE A RUN FOR IT.
I don’t like going to the dentist. Don’t get me wrong, I understand the importance of dental care, even if I have never managed to master the skill of flossing (in preparation for writing this very piece, I tried to floss again last night. Almost took Kat’s eye out). I know how important it is to look after our teeth and how important regular dental checks are, it is just when the time comes to take the plunge and actually go, I become engulfed by a feeling that can only really be described as, well, ‘ufffffffffffffffff’. I don’t care if The Oxford Dictionary hasn’t accepted it yet, you know what I mean. The strange thing is, on some level, I actually like dentists. I am a massive fan of the Steve Martin character in Little Shop of Horrors and one of my favourite singers of all time, 1990s dance legend Dr Alban, was actually a qualified tooth-doctor. But while my conscious might be ok with them, my subconscious very obviously isn’t. And, conversations with the editor of this very magazine have shown that I’m not the only one. So here it is ladies and gents, the six steps that people like me go through when they go to the dentist. APRIL 2019 ∫ Sunday Circle 69
HUMOUR
Step 1 – Delay. Delay. Delay. When it comes to calling for a dentist appointment I can procrastinate like a professional procrastinator on a particularly procrastinating day. Which is very hard to say when you’ve got pain in your molars. The dreaded phone call is put off for ages. Either because I forget or because my phone might die soon (it is only on 86 per cent!) or because I am too busy. You know, complaining about my toothache. And, when I finally do pluck up the courage to call, I always hang up after two rings and then pretend to get all upset because nobody answered. This has been known to go on for four to six weeks. Or until Kat makes the appointment, whichever happens sooner.
Step 2 – Brush up! Once the appointment has been made, I start to panic. What if the dentist needs to give me a filling? Or take a tooth out. Or, even worse have a go at me for not looking after my mouth? As these questions swirl through my head, I embark on a tooth hygiene mission. I buy a new brush –usually a pulsating one - and start following dental care influencers on Instagram. As the final days before the big dental showdown (or ‘appointment’ in laymans’ terms) dawn, I start brushing my teeth up to five times a day. I will be ready. I will not let the fear cripple me.
on an influencer’s page. I wake Kat up. I tell her I don’t want to go to the dentist. And she tells me that I’m not five years old and that I should go back to sleep. So, I do. After one last brush.
Step 4 – Last hope On the day of the appointment, I do everything to ensure that I will be late. I’ll have three or four cups of tea, go for a walk, and even stop to have a chat with the weirdo who lives in the flat opposite us. He called his son ‘Baby Spice’. And then legally changed his own name to ‘Old Spice’. And then, finally when I am already 15 minutes late, I reluctantly leave the house. Hoping to not find anywhere to park. But of course, when you actually want to be late for something, parking spaces just appear. Must be dentist wizardry or something.
Step 5 – The wait So, there I am. A condemned man, awaiting his fate and surrounded by magazines from the 1990s. As I sit there, reading interviews with Dana International and articles about how
Step 3 – Letting the fear cripple me The night before the big day, my dreams are a mishmash of mouth mirrors, drills, x-ray machines and a mad chorus of psychopaths singing songs about dental probes. I wake up in a cold sweat. And realise that I have been gnashing my teeth during the night! No! That removes the enamel or something. I read it 70 Sunday Circle ∫ APRIL 2019
Steve Hili
scientists are dreading the millennium bug, I consider running, but a wave of resignation sweeps over me. I have to face my fears. I start to breath heavily. There always seems to be a woman sitting in the seat next to me, who gets up at this point and moves to the opposite side of the waiting room. And then, I am called in.
Step 6 – Into the monster’s lair In I go. Looking suspiciously at all the different tools and implements of torture. The dentist smiles. And tells me to relax. Ha! Then she tells me a joke. Not a great one. But I laugh politely. As one should. Then she tells me to gargle with that pinkish stuff and she puts that suction thing into my mouth. And somehow, I chill out. And it is fine. To be honest I am not sure if there is something in the pinkish stuff that does it, but one gargle is all it takes, and I become like a tooth-zen master. Except if the drill comes out. At that point, the zen master disappears and I scream like I am being attacked by Freddy Krueger- last year they had some children from a primary school in the waiting area and they took them out into the street because my screaming was freaking them out. Bonus – I came. I saw. I dentist-ed. I leave the dentist, whistling Sing Hallelujah to myself through a numb face. Happy to have survived. And thinking about possibly buying myself a chocolate bar to celebrate. “Was that okay?” the receptionist asks. “Yes,” I answer. “I don’t know why I work myself up about this so much.” “Would you like to book another appointment, whilst you are here?” I ignore him, of course. And run away.
CIRCLE PROMOTION
Help the Strays BORG CARDONA & CO. LTD, IMPORTERS OF THE RENOWNED ROYAL CANIN BRAND OF DOG AND CAT FOOD, HAS LAUNCHED A PHILANTHROPIC INITIATIVE AIMED AT HELPING STRAY DOGS AND CATS. Between February and April 2019, Borg Cardona & Co. Ltd has pledged to donate 5c for each kilogram of Royal Canin dog and cat food purchased in Malta and Gozo. The money will be donated to a number of animal sanctuaries and to registered feeders of strays. The aim of the initiative is to provide food for dogs and cats in need in order to improve their health and provide them with healthy alternatives; to improve their quality of life; and to create greater awareness in the community on animal wellbeing. As a consumer of the world-famous Royal Canin brand you will continue paying the same price as you normally would. The only thing you need to keep an eye out for is the sticker displaying the logo of The Royal Canin Malta Charity Campaign.
“Through Royal Canin, which we have represented in Malta and Gozo for over 30 years, we want to show that we are leaders in supporting even stray dogs and cats,” says Nigel Borg Cardona, the Director of Borg Cardona & Co. Ltd. “Thanks to the volume of business of Royal Canin in Malta and Gozo, this small donation per bag can make a big difference. I am confident that this money will truly benefit strays, and that the community will be made more aware of how many of these animals need to be looked after, having been abandoned by their owners.” So, go on, give your pet the best and help those in need! www.borg-cardona.com APRIL 2019 ∫ Sunday Circle 71
LIVING MAURICE MIZZI DONATES €70,000 TO HELP THE CHILDREN OF COTTONERA
Businessman Chev. Maurice Mizzi presented a donation of €70,000 to The Spiro Mizzi Foundation, a non-profit organisation (NGO) which was set up over 10 years ago to help support and honour the children from the Cottonera region academically, with the goal of one day of seeing them graduate from University. The event took place during Celebration Day at the Santa Margerita Primary School in Senglea and was joined by guests of honour, Her Excellency, President Marie Louise Coleiro Preca, as well as Hon Minister Mr Glenn Bedingfield MP. Should you wish to make a donation to the Spiro Mizzi Foundation, you can do so through their HSBC account 43015130001 (Sort code: 44439; IBAN: MT92MEB444 39000000043015130001).
MOZART’S COSÌ FAN TUTTE AT TEATRU MANOEL GETS BOV SUPPORT
Bank of Valletta once again supported Teatru Manoel’s Opera Week, with the culminating event being Mozart’s opera Così Fan Tutte, held during the first week of March. Directed by Jack Furness and conducted by Philip Walsh, Così Fan Tutte is the last in a trilogy of Mozart’s operas, which was preceded by Le Nozze di Figarò and Don Giovanni, performed at the Manoel Theatre in 2017 and 2018, respectively. Bank of Valletta hosted one of the performance nights at the Theatre and invited customers, staff members and other guests to a short reception between both acts.
Norman Aquilina, Marika Caruana Smith and Stefano Tacconi
PEPSI-COLA BRINGS THE UEFA CHAMPIONS LEAGUE TROPHY TO MALTA
A few weeks ago, hundreds of local football fans had the unique opportunity to view, and have their picture taken alongside, the prestigious UEFA Champions League Trophy. Three separate events were held, during which Farsons Group employees, trade clients, business partners and the general public made the most of this opportunity. Brought to Malta by Pepsi – the Official Soft Drinks Partner of the UEFA Champions League since 2015 – the events also featured a surprise appearance by Italian former association footballer and winner of the UEFA Champions League Trophy, Stefano Tacconi.
David ‘Ozi’ Borg, Susan Weenink, Jason Zammit, Karen Cutajar
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Jeremy Hunt, Kenneth Zammit Tabona, Annemiek van Elst, Jack Furness and Margaret Borg
OZO GROUP BECOMES MALTA’S FIRST OUTSOURCING COMPANY TO CERTIFY ITS STAFF
Albert Frendo and Ioannis Katakis
OZO Group, which outsources personnel to various industries, has taken on the mammoth task of certifying all its hospitality and cleaning staff through its own OZO Academy. The full-week training courses in Housekeeping or in Food and Beverage, are of the highest European standards and are approved by the National Commission for Further and Higher Education. Fabio Muscat, the Group’s CEO, said: “Our Group has been growing for many years, but it’s important that that success trickles down to our employees and clients. More than that, however, this training raises the bar for this industry when it comes to the level of service people and clients can expect, and we’re proud to be the company that has set it.”