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Bonn (dpa) – Onions work in almost every dish, bringing notes from the sweet and mild to the spicy and hot – but when we slice them, they often bring tears to our eyes. One thing that helps us cry less when cutting onions is a really sharp knife, says Germany's Federal Centre for Nutrition (BZfE). This damages fewer onion cells and releases less of the pungent substance allicin, which irritates our mucous membranes. Or, try using a well-moistened wooden chopping board or wearing diving goggles. Which onion is suitable for what? Nutrition experts also have tips on which of the most common varieties are suitable for which dishes: Whether raw, roasted, steamed, fried or boiled, light brown onions with a strong aroma enhance soups and stews, sauces, marinades and braised dishes. Red onions are particularly good in salads. But they also taste great caramelised with balsamic vinegar, for example as a snack, on a burger or in a wrap. Large onions are ideal for stuffing, grilling and gratinating. Try making onion soup Onion soup is a classic you can make at home from scratch if you don't want to use a packet or tin. Sauté chopped onions and garlic in butter, dust with flour and deglaze with white wine, vinegar or apple juice. Then fill with vegetable stock and simmer for 20 to 30 minutes, stirring occasionally. If you like, you can bake the soup in individual ovenproof bowls with pieces or slices of bread and cheese in the oven. Lastly, sprinkle with fresh thyme. The following information is not intended for publication dpa/tmn cwg sw xxde arw

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Less is more when it comes to caring for houseplants during the darker months. Choosing the right spot and protecting plants from cold roots can make all the difference in keeping indoor greenery healthy. Munich (dpa) – As the first frost settles in and gardens fall dormant, it's time to focus on caring for houseplants. Low light levels and dry, heated air can take a toll on houseplants during the darker months. A few simple tips will keep them healthy. However, you shouldn't overdo it. "Many plants suffer less from a lack of light or cold than from too much care – especially if they are constantly rearranged or watered too much," says gardening expert Lutz Popp. How to care for houseplants during the colder months: Light:Plants need light year-round, but they do not tolerate direct sunlight well. The best place is a bright spot on a west or east-facing window, where no heat build-up can develop if the sun does shine into the flat. Fertilizer:During the darker time of the year, plants grow less and need fewer nutrients. You can therefore do without fertilizers. Temperature:Most feel comfortable at temperatures from 16 degrees Celsius. Exceptions include azalea, camellia and cyclamen – they can also cope with 12 to 16 degrees Celsius. "Potted plants are sensitive to a cold base. A simple cork base reliably protects the roots," says Popp. Watering:The soil should be evenly moist, but not permanently soaked. Water that collects in the saucer should be removed after a short time. It is best to water less frequently, but thoroughly – the water should be lukewarm and as lime-free as possible. Humidity:Dry indoor air can cause brown leaf tips and make plants more vulnerable to pests. Popp recommends placing trays of water or moist expanded clay to increase humidity. With proper care, houseplants can also add warmth and colour during the frosty time of the year. You can also do this by combining twigs, cones, rose hips or dried orange slices with plants such as Christmas cacti or poinsettas. The following information is not intended for publication dpa/tmn jub xxde mls arw

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Altenburg, Germany (dpa) – Saffron is one of the most costly condiments there are due to the cumbersome harvesting process. The threads need to be plucked by hand from the opened flower and dried. For one kilogram of saffron, up to 200,000 blossoms have to be harvested. Thomas Büchner, head chef at a four-star hotel in central Germany, where saffron is also grown, has a fitting recipe to showcase this precious ingredient: corn-fed chicken breast with cauliflower and a saffron-cardamom sauce served with potato-almond cakes. Ingredients for four servings: 4 corn-fed chicken breasts, 200 g each (for festive occasions: duck breast as an alternative) 1 head of cauliflower 250 g butter 20 ml lemon juice 100 ml vegetable stock 1 whole egg 4 egg yolks About 25 saffron threads A pinch of cardamom Salt and pepper Method: Take the meat out of the fridge one to two hours in advance. Place the chicken breasts skin side down in a cold pan and cook slowly until the skin is crisp, then turn and fry for a further two minutes. Season with salt and pepper. Preheat the oven to 140 C (fan) and finish cooking the chicken breasts for about 15 minutes. Cut the cauliflower into small pieces and cook until tender, to taste. Soak the vegetable stock with the saffron and cardamom and leave to infuse overnight in the fridge. Gently warm the butter in a saucepan together with the infused stock and the lemon juice. Whisk in the egg yolks and the whole egg, season with salt and pepper. Pass the mixture through a sieve, then whisk over a bain-marie until foamy, but not for too long. As a side, the chef recommends mashed potatoes, croquettes or (a little more refined) potato-almond cakes. For the potato-almond cakes you will need: 4 large floury potatoes 1 egg yolk 1 shallot 2–3 tbsp flaked almonds 2 tbsp chopped parsley 2 cubes of butter, about 2–3 cm per side 1 tbsp cornflour Salt, pepper and a little flour Method: Boil the potatoes in their skins until done, allow to cool slightly, then peel. Sweat the shallot in a little butter over low heat until translucent, then mix in the parsley. Toast the almonds lightly in a pan or in the oven until golden. Press the potatoes through a ricer while they are still lukewarm, or mash thoroughly with a masher or fork until smooth. Mix well with the shallot, parsley and almonds, and the egg yolk. Season generously with salt and pepper, then bind with cornflour until you have a supple, non-sticky dough. Shape the dough into a log about 5 cm in diameter, dust lightly with flour and set aside in a cool place. Slice into 1–2 cm thick rounds and fry on each side in a little butter for about two minutes until golden brown. The following information is not intended for publication dpa/tmn ouv yyzz n1 xlt cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Altenburg, Germany (dpa) – Saffron is one of the most costly condiments there are due to the cumbersome harvesting process. The threads need to be plucked by hand from the opened flower and dried. For one kilogram of saffron, up to 200,000 blossoms have to be harvested. Thomas Büchner, head chef at a four-star hotel in central Germany, where saffron is also grown, has a fitting recipe to showcase this precious ingredient: corn-fed chicken breast with cauliflower and a saffron-cardamom sauce served with potato-almond cakes. Ingredients for four servings: 4 corn-fed chicken breasts, 200 g each (for festive occasions: duck breast as an alternative) 1 head of cauliflower 250 g butter 20 ml lemon juice 100 ml vegetable stock 1 whole egg 4 egg yolks About 25 saffron threads A pinch of cardamom Salt and pepper Method: Take the meat out of the fridge one to two hours in advance. Place the chicken breasts skin side down in a cold pan and cook slowly until the skin is crisp, then turn and fry for a further two minutes. Season with salt and pepper. Preheat the oven to 140 C (fan) and finish cooking the chicken breasts for about 15 minutes. Cut the cauliflower into small pieces and cook until tender, to taste. Soak the vegetable stock with the saffron and cardamom and leave to infuse overnight in the fridge. Gently warm the butter in a saucepan together with the infused stock and the lemon juice. Whisk in the egg yolks and the whole egg, season with salt and pepper. Pass the mixture through a sieve, then whisk over a bain-marie until foamy, but not for too long. As a side, the chef recommends mashed potatoes, croquettes or (a little more refined) potato-almond cakes. For the potato-almond cakes you will need: 4 large floury potatoes 1 egg yolk 1 shallot 2–3 tbsp flaked almonds 2 tbsp chopped parsley 2 cubes of butter, about 2–3 cm per side 1 tbsp cornflour Salt, pepper and a little flour Method: Boil the potatoes in their skins until done, allow to cool slightly, then peel. Sweat the shallot in a little butter over low heat until translucent, then mix in the parsley. Toast the almonds lightly in a pan or in the oven until golden. Press the potatoes through a ricer while they are still lukewarm, or mash thoroughly with a masher or fork until smooth. Mix well with the shallot, parsley and almonds, and the egg yolk. Season generously with salt and pepper, then bind with cornflour until you have a supple, non-sticky dough. Shape the dough into a log about 5 cm in diameter, dust lightly with flour and set aside in a cool place. Slice into 1–2 cm thick rounds and fry on each side in a little butter for about two minutes until golden brown. The following information is not intended for publication dpa/tmn ouv yyzz n1 xlt cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Iran and India might dominate the world market of saffron, but in Germany, there is a small region with centuries of history of growing and cooking with this precious spice. We asked some locals for cooking advice. Altenburg, Germany (dpa) – "Never let it cook." That is the golden rule of saffron, according to Andrea Wagner. She and her husband are the founders of a saffron brand from Germany – yes, not from Iran nor India. Saffron has a surprisingly long history in central Germany's Thuringia region dating back to the late Middle Ages. First mentioned in 1437, cultivation and trade flourished in the historic city of Altenburg until saffron disappeared in the 17th century due to the Thirty Years' War. Revived again today, local producers there now offer saffron beer and saffron liqueurs, chocolate and pralines with saffron, even saffron soap and saffron perfume. Saffron is too expensive to waste, Wagner says. In Germany, 500 threads make up one gram of Altenburg saffron, and one gram costs €50 (about $59). That means one thread costs ten cents. "It's an essential oil that evaporates," Wagner says, explaining why it should never be cooked. "Then you have the aroma in the kitchen, not in the pot." What makes saffron so expensive? Saffron is one of the most costly spices there are. This is due to the cumbersome harvest. The threads need to be manually plucked from the opened flower and dried. Up to 200,000 blossoms have to be harvested for one kilogram of saffron. When imported as powder or in fine threads the spice costs less, up to around €18 (or $20) per gram, depending on the quality. High-quality saffron consists of whole stigmas with a strong reddish-brown hue that feel slightly greasy. Stored in a dark, cool place in a sealed container, it can be kept for one to two years. Wagner says she likes to enhance courgette or pumpkin soup with saffron. She prepares a saffron extract by grinding ten to fifteen threads by hand into a powder for one litre of soup. She stirs this with a splash of lukewarm water in a small bowl and lets it swell for at least two hours or overnight. Saffron is considered a medicinal plant, said to lift the mood, be good for the eyes and regulate blood pressure. Wagner also explains how we eat with our eyes: "After cooking I take the soup off the heat and add the extract. But I stir only once, then I have a red spiral." Real threads rather than powder, and how to use them Whether for sweet or savoury dishes, chef Thomas Büchner swears by saffron. The 43-year-old from the Altenburg region knows how to tell good saffron from bad. "Good saffron has long threads where I can clearly see the tip and the root. Short threads with only the tip reveal poorer quality." The expert concedes that fake saffron, sometimes diluted with turmeric, won't be easy for the average person to spot. That's why he generally advises people to avoid buying saffron in powder form. "You can cheat a lot with that." For recipes to try at home, Büchner is an inexhaustible source of ideas. "Saffron likes creamy things," he says, recommending a quick bread spread: 250 g soft goat’s cheese, 250 g soured cream, five to ten saffron threads, salt and pepper. He mixes everything together with a stand mixer or hand mixer and puts the mixture in the fridge overnight. "Then you can eat it right away in the morning. Here the saffron steps into the background and pushes the main ingredients to the fore." The visual effect is also lovely, he says—yellow streaks in the white. Another idea from Büchner is a fruit salad: soak 10 to 20 saffron threads in 0.2 litres of fresh orange juice, add 100 g of sugar and the fillets of six to ten oranges, then put them into the fridge. The next day serve this special dessert with vanilla ice cream or a warm sweet potato dumpling. The ice-cube trick Büchner’s quick method goes like this: simply crush ice cubes and saffron together with a mortar. His rule of thumb is about five threads per cube. "When the ice cubes melt, they bind oils and colour. I pour this flavourful stock over vegetable rice or a fish stew," he says. "I can also work it into a dessert." And which drinks go with dishes featuring saffron? Büchner: "An acidic white wine, like a Riesling," he suggests. A malty and not-too-bitter beer will also pair nicely. Local chef Martin Schlösser has a hot tip (literally) for tasting saffron in its pure, simple form: tea. To do this, he carefully fishes three dried threads out of a jar with tweezers. The 53-year-old chef, who runs a cooking school in Altenburg, puts the threads in a cup of hot water. Now he lets everything steep. Slowly, the saffron colours the water yellow. After five minutes, the colour and aroma are strong enough to satisfy even the most discerning palates: "There's no bitterness, no pungency. I just think it tastes good. It's relaxing." The following information is not intended for publication dpa/tmn ouv yyzz a3 bzl cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

Iran and India might dominate the world market of saffron, but in Germany, there is a small region with centuries of history of growing and cooking with this precious spice. We asked some locals for cooking advice. Altenburg, Germany (dpa) – "Never let it cook." That is the golden rule of saffron, according to Andrea Wagner. She and her husband are the founders of a saffron brand from Germany – yes, not from Iran nor India. Saffron has a surprisingly long history in central Germany's Thuringia region dating back to the late Middle Ages. First mentioned in 1437, cultivation and trade flourished in the historic city of Altenburg until saffron disappeared in the 17th century due to the Thirty Years' War. Revived again today, local producers there now offer saffron beer and saffron liqueurs, chocolate and pralines with saffron, even saffron soap and saffron perfume. Saffron is too expensive to waste, Wagner says. In Germany, 500 threads make up one gram of Altenburg saffron, and one gram costs €50 (about $59). That means one thread costs ten cents. "It's an essential oil that evaporates," Wagner says, explaining why it should never be cooked. "Then you have the aroma in the kitchen, not in the pot." What makes saffron so expensive? Saffron is one of the most costly spices there are. This is due to the cumbersome harvest. The threads need to be manually plucked from the opened flower and dried. Up to 200,000 blossoms have to be harvested for one kilogram of saffron. When imported as powder or in fine threads the spice costs less, up to around €18 (or $20) per gram, depending on the quality. High-quality saffron consists of whole stigmas with a strong reddish-brown hue that feel slightly greasy. Stored in a dark, cool place in a sealed container, it can be kept for one to two years. Wagner says she likes to enhance courgette or pumpkin soup with saffron. She prepares a saffron extract by grinding ten to fifteen threads by hand into a powder for one litre of soup. She stirs this with a splash of lukewarm water in a small bowl and lets it swell for at least two hours or overnight. Saffron is considered a medicinal plant, said to lift the mood, be good for the eyes and regulate blood pressure. Wagner also explains how we eat with our eyes: "After cooking I take the soup off the heat and add the extract. But I stir only once, then I have a red spiral." Real threads rather than powder, and how to use them Whether for sweet or savoury dishes, chef Thomas Büchner swears by saffron. The 43-year-old from the Altenburg region knows how to tell good saffron from bad. "Good saffron has long threads where I can clearly see the tip and the root. Short threads with only the tip reveal poorer quality." The expert concedes that fake saffron, sometimes diluted with turmeric, won't be easy for the average person to spot. That's why he generally advises people to avoid buying saffron in powder form. "You can cheat a lot with that." For recipes to try at home, Büchner is an inexhaustible source of ideas. "Saffron likes creamy things," he says, recommending a quick bread spread: 250 g soft goat’s cheese, 250 g soured cream, five to ten saffron threads, salt and pepper. He mixes everything together with a stand mixer or hand mixer and puts the mixture in the fridge overnight. "Then you can eat it right away in the morning. Here the saffron steps into the background and pushes the main ingredients to the fore." The visual effect is also lovely, he says—yellow streaks in the white. Another idea from Büchner is a fruit salad: soak 10 to 20 saffron threads in 0.2 litres of fresh orange juice, add 100 g of sugar and the fillets of six to ten oranges, then put them into the fridge. The next day serve this special dessert with vanilla ice cream or a warm sweet potato dumpling. The ice-cube trick Büchner’s quick method goes like this: simply crush ice cubes and saffron together with a mortar. His rule of thumb is about five threads per cube. "When the ice cubes melt, they bind oils and colour. I pour this flavourful stock over vegetable rice or a fish stew," he says. "I can also work it into a dessert." And which drinks go with dishes featuring saffron? Büchner: "An acidic white wine, like a Riesling," he suggests. A malty and not-too-bitter beer will also pair nicely. Local chef Martin Schlösser has a hot tip (literally) for tasting saffron in its pure, simple form: tea. To do this, he carefully fishes three dried threads out of a jar with tweezers. The 53-year-old chef, who runs a cooking school in Altenburg, puts the threads in a cup of hot water. Now he lets everything steep. Slowly, the saffron colours the water yellow. After five minutes, the colour and aroma are strong enough to satisfy even the most discerning palates: "There's no bitterness, no pungency. I just think it tastes good. It's relaxing." The following information is not intended for publication dpa/tmn ouv yyzz a3 bzl cwg lue

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

London (PA Media/dpa) – K-pop superstars BTS will launch their comeback with a live reunion concert on Netflix, as well as a documentary. Band members RM, Jin, Suga, J-hope, Jimin, V and Jung Kook will reunite on stage on March 21 for a show at historic Gwanghwamun, the main gate of the Gyeongbokgung palace in Seoul. The event, which will be streamed on Netflix around the world, comes on the heels of the announcement of BTS’s fifth studio album and a world tour. The album, "Arirang," has been described as a “deeply reflective body of work that explores their identity and roots”. After the release, the band will embark on a world tour across Asia, North and Latin America, Europe, the Middle East and beyond. A film about the making of the comeback album, called "BTS: The Return," will arrive on Netflix on March 27. The film, directed by Bao Nguyen, will follow the group as they make music together after completing South Korea’s mandatory military service. It will take fans “through moments of doubt, laughter and rediscovery” as the band “create new music that reflects who they are now”, Netflix said, adding: “Intimate, emotional and often joyful, "BTS: The Return" is a story only BTS can tell: a portrait of resilience, brotherhood and reinvention.” BTS, an acronym of Bangtan Sonyeondan or Beyond The Scene, launched in 2013 and were the first K-pop group to become global megastars. They are best known for the hits including "Dynamite" – their first English-language single, which earned them their first Grammy nomination and propelled them to be named Time’s Entertainer of the Year 2020 – and "Butter." On June 14 2022, the group announced a pause in group activities to enable the members to complete 18 months of mandatory military service. The members began enlisting in staggered phases, and all had completed their service by June 2025. "BTS The Comeback Live: Arirang" will be streamed live on Netflix on March 21. "BTS: The Return" will be launched on March 27. The following information is not intended for publication dpa pa arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

London (PA Media/dpa) – K-pop superstars BTS will launch their comeback with a live reunion concert on Netflix, as well as a documentary. Band members RM, Jin, Suga, J-hope, Jimin, V and Jung Kook will reunite on stage on March 21 for a show at historic Gwanghwamun, the main gate of the Gyeongbokgung palace in Seoul. The event, which will be streamed on Netflix around the world, comes on the heels of the announcement of BTS’s fifth studio album and a world tour. The album, "Arirang," has been described as a “deeply reflective body of work that explores their identity and roots”. After the release, the band will embark on a world tour across Asia, North and Latin America, Europe, the Middle East and beyond. A film about the making of the comeback album, called "BTS: The Return," will arrive on Netflix on March 27. The film, directed by Bao Nguyen, will follow the group as they make music together after completing South Korea’s mandatory military service. It will take fans “through moments of doubt, laughter and rediscovery” as the band “create new music that reflects who they are now”, Netflix said, adding: “Intimate, emotional and often joyful, "BTS: The Return" is a story only BTS can tell: a portrait of resilience, brotherhood and reinvention.” BTS, an acronym of Bangtan Sonyeondan or Beyond The Scene, launched in 2013 and were the first K-pop group to become global megastars. They are best known for the hits including "Dynamite" – their first English-language single, which earned them their first Grammy nomination and propelled them to be named Time’s Entertainer of the Year 2020 – and "Butter." On June 14 2022, the group announced a pause in group activities to enable the members to complete 18 months of mandatory military service. The members began enlisting in staggered phases, and all had completed their service by June 2025. "BTS The Comeback Live: Arirang" will be streamed live on Netflix on March 21. "BTS: The Return" will be launched on March 27. The following information is not intended for publication dpa pa arw

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)

From Way Bandy’s pioneering artistry to RuPaul’s era-defining drag revolution, LGBTQ+ creatives have shaped beauty into a space for bold, unapologetic self-expression. How much of the industry’s evolution would have been possible without their influence? London (PA Media/dpa) – From the first modern make-up artists to today’s digital trailblazers, LGBTQ+ creatives have been at the heart of beauty’s evolution. They’ve redefined glamour, challenged gender norms and proved that make-up is not about hiding who you are, but expressing it. These icons remind us that the beauty industry would not look the way it does today without queer brilliance. 1. Way Bandy Often described as one of the world’s first make-up artists, Way Bandy helped create the profession as we know it today. In 1966, he studied at the Christine Valmy Beauty School – the first aesthetician school in the US – where he was asked to teach make-up application, something entirely new in New York at the time. Bandy became known for his flawless, precise technique and went on to paint the faces of Elizabeth Taylor, Diana Ross, Farrah Fawcett and First Lady Nancy Reagan. His work helped elevate make-up from backstage craft to creative art form. When he died in 1986, the AIDS crisis was devastating the LGBTQ+ community. In a climate of secrecy and stigma, Bandy made a powerful decision. He instructed his lawyer to list his death as AIDS-related in his obituary. It was an act of defiance and courage at the time, aimed at replacing fear and shame with honesty and understanding. His legacy lives on through the generations of artists he inspired, including Kevyn Aucoin, Troy Surratt and Bobbi Brown, in the very idea of what it means to be a modern-day make-up artist. 2. Nikkie de Jager (NikkieTutorials) Nikkie de Jager has been reshaping beauty since uploading her first YouTube video in 2008. Her 2015 viral hit, The Power of Make-up, racked up over 40 million views and challenged the idea that make-up is about insecurity rather than creativity. In 2019, she was appointed Marc Jacobs Beauty’s Global Artistry Advisor, cementing her place in the industry. In 2020, de Jager shared that she is a transgender woman. Though she was forced into coming out after being blackmailed, she transformed a moment of threat into one of empowerment. By living openly, she became a global role model, showing millions what confidence, authenticity and joy can look like. Today, de Jager stands not just as a make-up icon, but as a trailblazer for trans visibility in mainstream beauty. 3. Kevyn Aucoin Kevyn Aucoin redefined glamour in the Nineties and remains one of the most influential make-up artists of all time. Working with icons like Naomi Campbell, Cindy Crawford and Cher, he brought a fresh, luminous approach to beauty that celebrated individuality over perfection. He went on to write a series of influential books that shared professional make-up techniques including contouring – a method that was largely unknown in mainstream culture at the time, despite having long been used in drag and stage performance. Aucoin believed make-up was transformative art. His books, Making Faces and Face Forward, taught a generation that beauty was about storytelling, not symmetry. He championed diversity long before it became an industry buzzword, featuring drag queens, trans women and people of all genders in his work. After passing away in 2002 at the age of 40 due to kidney and liver failure, his legacy lives on through Kevyn Aucoin Beauty and in every artist who sees make-up as a form of self-expression rather than correction. 4. Mario Dedivanovic Best known as the architect of Kim Kardashian’s signature look, Mario Dedivanovic has changed how the world applies make-up. His sculpted and flawless style popularised the “soft-glam” aesthetic, characterised by warm contouring, fluffy lashes and bronzed eyes, which helped usher in the era of social-media-make-up. After starting off as the Kardashian’s go-to make-up artist, Dedivanovic then launched his own luxury beauty line, Makeup By Mario. What sets Dedivanovic apart is his commitment to education. Through his MasterClass tutorials and online content, he’s shared professional techniques with millions, opening up an industry that once felt closed-off and exclusive. As an openly gay artist at the top of his field, Dedivanovic represents a generation of LGBTQ+ creatives who built global influence through skill, community and digital connection. 5. RuPaul There is no denying RuPaul’s impact on beauty, drag and culture. In 1994, RuPaul became the first drag queen to front a major cosmetics campaign when he starred in MAC’s Viva Glam, raising funds and awareness for HIV/AIDS. But RuPaul’s most powerful legacy is RuPaul’s Drag Race. Since 2009, the show has given drag artists a global platform, celebrating make-up as performance, identity and art. It has introduced millions to the idea that beauty has no gender, no rules and no single look. Hundreds of gay, bisexual, non-binary and trans performers have competed, and the show continues to evolve – welcoming its first trans man drag queen, Gottmik, in 2021. Through RuPaul, beauty became louder, bolder and freer, and an entire generation learned that glamour belongs to everyone. The following information is not intended for publication pa dpa coh

(The article has been published through a syndicated feed. Except for the headline, the content has been published verbatim. Liability lies with original publisher.)