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So do you think perfume is about romance, about a nicely wrapped box from-or for-someone you love? When you think of perfume, do you think about the way it makes you feel, about the sensual pleasures of its scent, its color, the way its package is designed?

Well, think some more, because perfume is also a business, and its clientele are one among the world's best-researched markets. There are about eight thousand scents in commercial distribution around the globe, whose composition is carefully protected by those who paid a lot of money to develop them. Not only are their formulations carefully protected, but they're well-researched as well to make sure that they appeal to the right markets. Because the perfumes that sell in Asia, don't sell in the Middle East; Americans like different perfumes than the French.

Strong scents don't seem to sell in Asia, and for that reason a number of manufacturers only distribute eau de toilette. In the Latin countries and the Middle East, people prefer scents that linger. The French are more likely to buy complex, plush, rococo scents; consumers in the US and Canada prefer sporty, innovative perfumes. While Alain Lorenzo, president of Parfums Givenchy, explained to the New York Times, "The rule of thumb is richer scents are preferred by Latin and black cultures and fresher ones by European cultures," the lines aren't at all clear when it seems that vanilla scents sell well in all markets; Hispanic-American women prefer fruity-floral scents.

Since each market is different, let's look at one in particular: Dubai. In 1999, this port of entry into the United Arab Emirates, imported $146 million dollars worth of perfumes and toilet waters. Just under half (48%) came from France, with significant market share distributed between the USA (12.6%), Italy (6.8%), Switzerland (3%) and Germany (2.8%). France's domination of this market is telling; because among the 250 regional markets where French perfumes appear, the UAE ranks twelfth.

Dubai shoppers prefer designer brands, and leading French perfumers-like Givenchy-will plan to release new scents in Paris and the Gulf, simultaneously; Christian Dior has more than 70 retail outlets across the Gulf Cooperation Council countries (that include Dubai). France's significance for Dubai, and Dubai's significance to France, is unlikely to shift in the near future, even though German exports of perfumes, beauty products, and personal care products have doubled in the past decade. German-manufactured cosmetic, toiletry, and perfumes have achieved a reputation for innovation, quality, and product safety.

Among all of the wonderful and memorable milestones your baby reaches, one of the most exciting is starting him on solid foods. Depending on what your pediatrician recommends, babies can start eating solids anywhere from 4 to 6 months of age, and rice cereal seems to be the top choice of first foods to introduce to your little one.

When my son turned 5 months old, I started feeding him rice cereal, followed by oatmeal, yellow veggies, green veggies, and then fruits. I waited the suggested five days in between introducing new foods to watch for allergic reactions but was always so excited and ready to see how he would like the next new flavor. He took to all of them, with the exception of strained peas, like a fish to water.

During this time, my best friend sent me a copy of the book, Super Baby Food, by Ruth Yaron and it quickly became my baby food bible. This book contains everything you need to know about feeding your baby and toddler. It includes suggestions as to what to feed your baby during each month of his first year, amounts, temperature, and much more to ensure your baby is receiving proper nourishment. This book also gave me an abundance of tips and ideas for making my son homemade baby food and quick meals and snacks that we could both enjoy.

Now, I am not the kitchen-wiz, Martha Stewart-esque type of mom, so at first I was a bit daunted by the thought of making baby food. I imagined myself covered head to toe in spinach and sweet potatoes while my steamer and blender worked overtime, but I was pleasantly surprised at how quick and easy it really was.

I had been feeding my son Nature's Own organic baby food at the time I got the book, and he was enjoying it immensely as both nutrition and a facial masque! So, I decided to continue using all of the flavors that Nature's Own carries and that I would make homemade baby food in flavors that didn't already come in jars. I set up my rice/veggie steamer and cooked asparagus, broccolli, cauliflower, bell peppers, zucchini, kale, edamame, beets, and pumpkin, pureed them in the blender and poured each into ice cube trays. After they had frozen, I would transfer the veggie cubes to freezer bags, and voila homemade goodness! And all this would take me less than 20 minutes for about two weeks worth of veggies.

Now that my son is a toddler and eating chunky foods, I continue to implement a lot of tips from Super Baby Food to ensure that he is getting the best nutrition possible. I still steam and puree some veggies when he is going through a "no green food" stage so that I can hide them in his quesadillas or pasta sauce, and I also like to add nutritious supplements to his foods. For example, in his morning bowl of oatmeal I will add fruit, and flaxseed meal which is an excellent source of Omega-3's and lignins.

When I give him yogurt, I like to add extra fruit, mashed tofu for added protein, oat bran or wheat germ, and molasses which is high in calcium, iron, and potassium. I tend to stay away from pre-flavored yogurts since they have added sugar, and buy plain which is then sweetened by the fruit and molasses. Stonyfield Farms makes an organic yogurt for babies, Yo-Baby, which comes in fruit and vanilla flavors, so I will use that at times as well. For his veggies, rather than use butter, I like to add some olive oil and a dash of kelp powder which is a good source of iodine and promotes thyroid health.

We owe it to our children to give them the best start in life, and fueling their little bodies properly is essential. There are a plethora of wonderful books available that list healthy meal ideas, tips for making homemade baby food, and more. Super Baby Food happened to be my favorite and I recommend it without hesitation.

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Vegetarian Indian food recipes are great to make at home. Using recipes to create Indian meals at home is a great way to save money and introduce your friends and family to authentic Indian food. While some of the recipes can be complicated and take some time, others are very simple and can create a rewarding an inexpensive meal. Some vegetarian Indian recipes are also great for Vegans. Here are a few of my favorites to make at home. I only include on involved on, the Vada Curry. This dish can become more simple each tie you make it.

Aloo Ka Bhartha (Better known as Boiled Potatoes)

5 large potatoes, Boiled and peeled
2 Onions, Chopped finely
2 Green Chiles, Chopped finely
3 Coriander leaves, Chopped finely
1 Tsp Mustard oil
1/2 Tsp Salt
½ Tsp Chili Powder
½ Tsp Jeera, Roasted and powdered

Place the potatoes in a large boil and mash them into large chunks. Do not make them completely smooth. Add the remaining ingredients and mix well. Serve warm.

Aloo Curry

1 lb Potatoes, peeled, boiled, and cut into small pieces
2 Onions
4 Green Chilies, chopped
2 Tomatoes, chopped
3 Tbsp oil
Mustard and Cumin seeds, to taste
1 Tsp, Coriander powder
1 Sprig Curry leaves
½ Cup Water
Salt, to taste

Begin by heating the oil in a pan. Season the oil with the mustard and cumin seeds to taste. Add the curry leaves and fry for about three minutes. Next, add the green chilies and onions. Fry them for about five minutes. Add the tomatoes and cook until soft. Now, add the potatoes and stir well. Add the water and salt to taste. Continue cooking until the water evaporates. Lastly, add the coriander powder and remove the dish from the heat. Garnish with coriander leaves.

Cashew Rice

2 Cups Rice, cooked
3 Tbsp. Cashews, roasted and powdered
Salt, to taste
2 Tbsp Dried Coconut
1 Pinch Tumeric powder
1 Pinch of Asafoetida
¼ Tsp. Mustard Seeds
2 Red Chilies
2 Tbsp oil
3 Coriander leaves, chopped

Heat the oil in a pan. Add the mustard seed, red chilies and asafetida. When combined add the cooked rice. Follow with remaining ingredients. Stir to combine and garnish with chopped coriander leaves. This dish can be served with curd.

Vada Curry

1 Cup Channa Daal (gram lentils)
2 Tbsp Green Coriander, chopped
2 Green Chilies, chopped
Oil
2 Medium Onions chopped
1 Tbsp Black Mustard seeds
10 – 15 Curry Leaves
1 Tbsp Ginger Paste
2 Tomatoes, chopped
2 Tbsp Gram Flour, mixed with 1 cup water
1 Tsp Coriander powder
1 Tsp Chili powder
½ Tsp Garam Marsala

Wash the gram lentils and soak them in water for 15 minutes. Next, drain the water and grind them coarsely. Add salt, the green coriander, and the green chilies. Heat a few inches of oil in a pot. Fry spoonfuls of this mixture in the oil to make small size vadey. They should be fried until golden and then drained on a paper towel. In another pan heat 3 tablespoons of oil. Add the onion and fry until they are golden. Add the black mustard seeds and curry leaves. Continue to fry for three minutes. Add the ginger paste and fry for three more minutes. Next, add the tomatoes, salt, coriander powder, chili powder, and garam marsala. Fry this until the oil separates. Add the besan-water (the gram flour mixed with water) and bring to a boil. Finally, add the fired vadey, mix well and cover. This should simmer for 5 minutes. This dish is wonderful accompanied by lemon rice.

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Food is a big issue on a farm. You need to feed the animals, so you have to grow food, which often feeds the family as well. Then there's all the processing of food that has to be done to store it. When it comes to feeding the farm animals, though, many farmers could be overlooking a few resources in their own home town.

Ever wonder what happens to outdated food from grocery stores? Food stores throw out tons and tons of food every year because the expiration date has passed without anyone buying the products. Since most people aren't interested in purchasing food that's gone out of date, stores simply throw the bakery goods, meats, cheeses, and other groceries into the dumpster.

In reality, some of these foods are still good - at least for pets and farm animals. Many products have a date stamped which says "Best when used by...", meaning the product is its freshest and best-tasting before that date. Many of these products are still perfectly fine for feeding farm animals.

Talk to some of the local grocers to see if you can pick these throwaways up rather than letting them get hauled to the dump. Many of the managers will give you these items for free if you'll come and load them on a specific date, usually once a week or every two weeks.

Another place that throws away massive quantities of food is a restaurant. The foods left over on plates are scraped into a trash can before being placed in the dishwasher. Cooks often cut away bones, fat and such, too, while they're preparing orders. These foods are thrown into the dumpster at night, but many managers will allow farmers to take the foods home if they pick the garbage bags up at the end of each shift, or each night, depending upon how often they throw it out. Call some of the restaurants in your home town to see if you can scavenge some of their throwaways for your farm animals. It can amount to quite a bit of food over a period of time.

Bakeries throw out hundreds of loaves of bread, buns, cakes, pies and other items. These food items are perfect for pigs, especially, since they'll eat just about anything. Bakeries usually check stock once a week and remove outdated items from the store. Phone area bakeries to see if they will allow you to pick the foods up for your animals.

Schools also throw away quite a lot of food. On the first day of school, check with the cafeteria manager to see if you can haul away uneaten food. They generally just scrape trays into a trash can and take it to the dumpster, so they shouldn't have any problem with giving it to you if you ask.

It takes a huge amount of food to take care of a farm full of animals. Of course, you'll still have to buy feed but the scrap foods can help you stretch the budget. Other sources to consider are farm and garden markets that sell fruits and veggies, or sidewalk cafes that usually have plenty of leftover, half-eaten baked goods. Food scraps should be used immediately and you should never give molded or rotted foods to animals.

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The first reaction for most of us to the raw food movement might be utter disbelief. After all, how can human beings not only survive, but thrive, while eating nothing but raw fruits, vegetables, nuts, seeds, and grains? (A strict raw food diet does not allow any cooked food, and it is a vegan diet, meaning no meat or dairy products.)

Dave Klein acknowledges that the diet is a major change for most people, but he also notes that even mainstream nutrition is moving toward raw fruits and vegetables, even if they don't take it to the extremes of raw food proponents. "Even the mainstream sources are telling people to eat more fruits and vegetables," he explains.

But find a raw food follower, and Klein says it's also likely that you'll be looking at someone who is healthy, happy, and full of energy. "Raw fooders are mostly slim, vibrant, and healthy."

If the call for more energy makes you want to reach for your double-cream latte, consider Klein's estimate that as many as three quarters of current raw food followers chose the diet as a result of severe health problems, many of which were caused by the typical American diet.

In fact, Klein's own story is one he aptly describes as being saved "at the 11th hour" by his discovery of raw food eating.
In his late teens, Klein began a ten-year odyssey of increasing illness. He reached a health and personal nadir when, while still in his 20s, doctors gave him a diagnosis of ulcerative colitis, then recommended removing his colon or taking fistfuls of experimental, immune-suppressing drugs.

Klein came to realize that his predicament was directly tied to his diet, which was full of a lot of red meat and junk food.
Over the next several years, Klein's energy returned, his body healed, and he began to incorporate exercise and yoga into his regular routine.

Today, Klein is healthy, happy, and a strong proponent of the raw food diet. He is also the editor and publisher of Living Nutrition(R), an ad-free magazine dedicated to helping others along the raw food path. He also works with individuals who want to change their diets to raw foods, and with others operates raw-passion.com and the annual "Rawstock" festivals. (The next Rawstock occurs in August in Klein's home base of Sebastopol, making the North Bay city a veritable capital of raw food culture.)

Although dedicated to the raw food cause, Klein is definitely not shrill. "Some people make a gradual change which can take 10 or 20 years, while other people will plunge right into it," he says. "Some people find the detox too difficult. Some people fall off the path for social reasons." But Klein focuses more on the progress, not the status. "But if they include more fruits and vegetables, year by year, they improve." He also acknowledges that some followers allow limited amounts of dairy products, cheese or yogurt, for example, rather than a strictly raw food approach.

But one part of the raw food experience seems to include a reduction in speed. "One of the goals is to enjoy eating without being rushed, without the television on. The goal is to become healthier and more relaxed."

Klein also encourages people to work with a health coach familiar with the raw food diet, such as himself. At the same time, he discourages a recipe-book approach. "Raw food recipe books tend to be designed to sell, so they include attractive recipes that have too many ingredients or seem too complex, and they put people off," he explains.

Advisors such as himself, he points out, "teach people simple eating, so everything digests and we don't eat haphazardly."

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