The Philippines is a republic in which the president is the head of state, prime minister and commander-in-chief of the armed forces.
The current president of the Philippines, Marcos, won the 2022 election thanks to a promise to legalize divorce.
This Catholic archipelago is the only country in the world – along with the Vatican – to ban the practice. But two years after his election, that campaign promise has yet to be fulfilled.
A bill has been introduced in parliament that must be passed by 2025. Its passage would be tantamount to revolution in this ultra-conservative country, where the Catholic Church still holds great influence.
The country’s bicameral Congress includes a senate (the so-called upper house, whose members are elected at the national level) and the house of representatives (the so-called lower house, whose members are elected by districts). 24 senators are elected for a term of 6 years, with half being replaced every 3 years. 250 representatives from the House of Representatives are elected for a three-year term.
For tens of thousands of couples looking to separate, the promise of legalization is a source of great hope. Until now, the only solution for them is to get a “marriage annulment,” a procedure that can take several years and sometimes cost more than $10,000.
Women who have been physically and mentally abused will finally be able to officially separate from their abusive husbands. “For some of them, this is a real liberation,” says a report by “France24”.
Illustrative Photo by cottonbro studio: https://www.pexels.com/photo/person-in-white-long-sleeve-shirt-and-black-pants-4098230/
In the realm of European politics, the recent French legislative elections have captured the attention of political analysts and observers alike. The rise of the Rassemblement National (RN), led by Marine Le Pen, has marked a significant milestone in the country’s political landscape, prompting in-depth analysis and reflection on the implications of this historic development.
As an expert in European politics, it is imperative to delve into the nuances of the RN’s performance in these elections and the broader implications for France and the European Union. The call by Le Pen and Jordan Bardella for voters to grant an absolute majority to the RN underscores the party’s ambition to solidify its position as a formidable force in French politics.
The article “4 graphiques pour comprendre le score historique du RN” in L’Express provides a comprehensive overview of the RN’s performance through the lens of four insightful graphs. These visual representations offer a glimpse into the electoral dynamics at play and shed light on the RN’s historic score in the legislative elections.
One cannot underestimate the significance of the RN’s success in these elections and its potential ramifications for France and Europe as a whole. The rise of populist and nationalist movements across the continent has been a prevailing trend in recent years, challenging traditional political establishments and reshaping the political landscape.
As we analyze the implications of the RN’s performance, it is crucial to consider the broader context of European politics and the shifting dynamics within the European Union. The influence of populist parties on policy-making and decision-making processes at the EU level warrants careful examination, as it may have far-reaching consequences for the future of European integration and cooperation.
In conclusion, the historic score of the Rassemblement National in the French legislative elections serves as a stark reminder of the evolving political climate in Europe and the rising influence of populist movements. As we navigate the complex dynamics of European politics, it is essential to approach these developments with a critical and informed perspective to ensure a thorough understanding of their implications for the continent.
Stay tuned for further analysis and insights on European politics as the political landscape continues to evolve and reshape the future of the region.
There’s no denying the benefits of meal prepping – it saves you time, money, and ensures you make healthy choices throughout the week. To meal prep like a pro, start by planning your meals, creating a grocery list, and dedicating a few hours to prep on weekend. Invest in quality storage containers to keep your meals fresh and organized. With these tips, you’ll set yourself up for a week of healthy eating success.
1. Plan your meals and snacks for the week ahead.
2. Make a detailed shopping list of all necessary ingredients.
3. Set aside a few hours to cook and prepare meals.
4. Use containers to portion out meals for easy grab-and-go.
5. Store meals in the fridge or freezer, labeling each container.
6. Enjoy healthy, delicious meals throughout the week!
The first step in meal prepping like a pro is understanding your dietary needs. This involves assessing your caloric requirements, identifying any food allergies or intolerances you may have, and considering your lifestyle and preferences.
Assessing Your Caloric Requirements
Now, to determine your caloric needs, you can use online calculators or consult with a nutritionist. Calculating your Basal Metabolic Rate (BMR) and factoring in your activity level will give you an estimate of how many calories you need per day to maintain, lose, or gain weight.
Identifying Food Allergies and Intolerances
Identifying any food allergies or intolerances you have is crucial to meal prepping successfully. Symptoms of food sensitivities can range from mild bloating to severe allergic reactions. By knowing what foods to avoid, you can plan your meals accordingly.
Allergies: If you suspect you have a food allergy or intolerance, consider keeping a food diary to track your symptoms after eating certain foods. If you notice a pattern of discomfort or reactions, consult with a healthcare professional for testing and guidance.
Considering Your Lifestyle and Preferences
Understanding your lifestyle and food preferences will help you create a meal prep plan that you can stick to. Whether you follow a specific diet like vegetarian or keto, or have a busy schedule that requires quick and easy meals, tailoring your prep to fit your lifestyle is key to success.
Food: You may also want to consider your cooking skills, time constraints, and budget when planning your meals. Investing in versatile ingredients and kitchen tools can make the meal prep process more efficient and enjoyable for you.
Planning Your Meals
Setting Realistic Goals and Expectations
Assuming you are new to meal prepping, it is important to start with realistic goals and expectations. Look for inspiration from resources like 60 Healthy Meal Prep Ideas to help you understand what a week of meals could look like. By setting achievable goals, you are more likely to stick with your meal prep plan and avoid feeling overwhelmed.
Choosing Healthy and Balanced Recipes
You want to select recipes that are both healthy and balanced. Opt for a variety of proteins, whole grains, and colorful vegetables to ensure you are getting a range of nutrients in your meals. Consider incorporating different cooking methods like roasting, steaming, or sautéing to keep your meals interesting and flavorful.
Recipes that focus on whole foods and minimize processed ingredients are ideal for meal prep. Choose dishes that can easily be portioned out into containers and reheated throughout the week. Additionally, consider recipes that use similar ingredients to streamline your grocery shopping and meal prep process.
Creating a Meal Prep Schedule
Goals for creating a meal prep schedule include allocating a specific time each week for planning, grocery shopping, cooking, and assembling your meals. By dedicating a few hours to meal prep, you can save time during the week and ensure that you have healthy options readily available. Start with simple recipes and gradually build up to more complex meal preps as you become more comfortable with the process.
Your meal prep schedule should be tailored to your lifestyle and preferences. Whether you prefer to prepare all meals for the week in one day or split the prep work into multiple sessions, find a routine that works best for you. Remember to factor in storage options and meal variety to keep things exciting and prevent meal fatigue.
Grocery Shopping Like a Pro
All A Beginner’s Guide on How to Meal Prep for the Week starts with efficient grocery shopping. When you’re meal prepping for the week, it’s crucial to plan ahead and make a detailed grocery list to ensure you have all the necessary ingredients. By following a few simple steps, you can streamline your grocery shopping process and set yourself up for a successful week of healthy eating.
Making a Grocery List Based on Your Meal Plan
An important step in successful meal prep is creating a detailed grocery list based on your meal plan. Take inventory of what you already have in your pantry and fridge, then make a list of all the ingredients you’ll need for your planned meals. Organize your list by categories like produce, proteins, grains, and dairy to make navigating the store easier. This will help you avoid forgetting any crucial ingredients and save you time during your shopping trip.
Navigating the Grocery Store Efficiently
There’s no denying that navigating a crowded grocery store can be overwhelming, but with a bit of strategy, you can make the process much smoother. Start by sticking to the perimeter of the store where you’ll find fresh produce, meats, dairy, and whole foods. This will help you avoid the temptation of processed and unhealthy foods that are often found in the aisles. Additionally, try to go shopping during off-peak hours to avoid long lines and crowded aisles.
Based on your well-organized grocery list, move through the store efficiently, checking off items as you go. Don’t forget to compare prices and opt for store brands or bulk options when possible to save money. Remember to stay focused on your list and avoid impulse purchases to stay within your budget and stick to your meal prep plan.
Stocking Up on Pantry Staples and Essentials
Grocery shopping for meal prep also involves stocking up on pantry staples and importants that will help you create a variety of delicious and nutritious meals throughout the week. Make sure to have a good supply of items like whole grains, canned beans, spices, herbs, healthy oils, and condiments. These staples will serve as the foundation for many of your meals and can add flavor and variety to your dishes.
Store these pantry staples in a well-organized manner so they are easily accessible when you’re prepping your meals. **Having a well-stocked pantry can save you time and effort in the kitchen and ensure that you always have the basics on hand to whip up a healthy meal.** Consider investing in airtight containers to store items like grains, nuts, and seeds to keep them fresh and prevent pantry pests.
Essential Kitchen Tools and Equipment
Many kitchen tools and equipment can make your meal prep process much smoother and more efficient. To ensure you have everything you need for a successful week of healthy eating, it’s necessary to stock up on the right items.
Must-Have Cookware and Utensils
Now, make sure you have a good set of non-stick pots and pans, a sharp set of knives, cutting boards, mixing bowls, measuring cups and spoons, and cooking utensils like spatulas and tongs. These basic items will help you prepare a variety of dishes with ease.
Time-Saving Gadgets and Appliances
TimeSaving, investing in time-saving gadgets like a food processor, blender, slow cooker, and Instant Pot can significantly reduce your meal prep time. These appliances can help you chop, blend, and cook ingredients quickly, allowing you to multitask and save time in the kitchen.
Understanding the functionality of these gadgets and appliances can revolutionize your meal prep experience. The food processor can quickly chop veggies, the blender can make smoothies in seconds, the slow cooker can simmer a hearty stew while you work, and the Instant Pot can speed up cooking times for grains and proteins.
Storage Containers and Meal Prep Accessories
The key to successful meal prep is having a good collection of storage containers in various sizes. These containers will help you portion out your meals, store leftovers, and keep your food fresh throughout the week. Additionally, investing in meal prep accessories like reusable silicone bags, mason jars, and insulated lunch bags can make on-the-go eating a breeze.
Another necessary item to consider is a quality set of reusable ice packs. These ice packs can be used in your lunch bag to keep your meals fresh and safe to eat, especially if you don’t have access to a fridge during the day.
Meal Prep Fundamentals
Despite your busy schedule, meal prepping can help you stay on track with your health goals and save time during the week. By cooking in bulk and preparing key ingredients ahead of time, you can easily put together nutritious meals in a matter of minutes. Here are some meal prep fundamentals to get you started on your journey to healthy eating.
Cooking Proteins in Bulk
Cooking proteins in bulk is a key step in meal prepping. By cooking proteins like chicken, beef, or tofu in large batches, you can have a versatile base for various meals throughout the week. Simply season your proteins with your favorite herbs and spices, then bake, grill, or sauté them until fully cooked. Once cooled, you can portion them out into meal-sized containers and store them in the fridge or freezer for later use.
Roasting Vegetables for Maximum Flavor
With roasting, you can bring out the natural flavors of vegetables and create delicious side dishes for your meals. Simply toss your chosen vegetables in olive oil, season with salt, pepper, and herbs, then spread them out on a baking sheet. Roast them in the oven until they are tender and caramelized. You can roast a variety of vegetables such as broccoli, sweet potatoes, and bell peppers to add color and nutrients to your meals.
Aim to include a variety of colors in your roasted vegetables to ensure you are getting a wide range of nutrients. Different colored vegetables offer different vitamins and minerals, so having a colorful mix on your plate is not only visually appealing but also beneficial for your health.
Preparing Whole Grains and Legumes
If you want to add fiber and protein to your meals, preparing whole grains and legumes in advance is necessary. Cook up a batch of quinoa, brown rice, lentils, or chickpeas to have on hand for quick and easy meal assembly. These ingredients can be used as a base for grain bowls, salads, or wraps, adding texture and nutrients to your meals.
If you choose to cook whole grains and legumes from scratch, make sure to rinse them thoroughly before cooking to remove any dirt or debris. You can also invest in a rice cooker or Instant Pot to streamline the cooking process and ensure perfectly cooked grains every time.
Tips for Portion Control and Meal Assembly
Not sure how to properly portion your meals for the week ahead? Here are some tips to help you maintain portion control and efficiently assemble your meals.
Measuring and Weighing Ingredients Accurately
The key to portion control starts with accurately measuring and weighing your ingredients. Use measuring cups and a kitchen scale to ensure you are using the correct amount of each ingredient in your meals. This will help you avoid overeating and keep your portions consistent throughout the week.
Assembling Meals in Advance
For efficient meal prep, it’s imperative to assemble your meals in advance. This means having all your ingredients prepped and ready to go before you start cooking. You can save time by chopping vegetables, marinating proteins, and portioning out grains ahead of time. This way, when it comes to cooking and assembling your meals, everything will be organized and ready for you to put together.
Another benefit of preparing your meals in advance is that you can mix and match ingredients to create a variety of meals throughout the week. By having your components ready, you can easily switch up your meals by combining different proteins, vegetables, and grains to keep things interesting.
Labeling and Storing Meals for Easy Reheating
For easy reheating and meal organization, be sure to label your meals before storing them in the fridge or freezer. Use clear containers and label them with the date and contents of each meal. This way, you can easily grab a meal when you need it without having to guess what’s inside. Additionally, storing your meals properly will help maintain freshness and ensure they last throughout the week.
Another tip is to portion out individual servings of your meals before storing them. This way, you can grab a single serving and heat it up without having to defrost the entire batch. This not only makes mealtime more convenient but also helps you control portion sizes and avoid overeating.
Factors to Consider for Healthy Meal Prep
Now that you’ve decided to launch on a journey of healthy meal prepping, there are a few important factors to consider to ensure that your meals are nutritious and balanced. By paying attention to these key elements, you can set yourself up for a week of successful and healthy eating.
Macronutrient Balance and Ratios: Even if you are meal prepping for the entire week, it’s important to make sure that each meal contains a good balance of protein, carbohydrates, and healthy fats. These macronutrients play crucial roles in keeping your body functioning optimally and help you feel satisfied after each meal. For guidance on appropriate macronutrient ratios, you can refer to the Meal Prep Guide – The Nutrition Source.
Hydration and Electrolyte Balance: Even with all your meal prep efforts, don’t forget the importance of staying hydrated. Hydration is key to maintaining optimal bodily functions, and electrolytes play a crucial role in ensuring that your body’s fluids are balanced. Including foods rich in electrolytes like potassium and magnesium can help you stay properly hydrated throughout the week.
Hydration and Electrolyte Balance
With all the focus on meal prep, it’s easy to overlook your hydration needs. However, staying hydrated is crucial for overall health and well-being. When you are meal prepping, make sure to include water-rich foods like fruits and vegetables in your meals to help meet your fluid needs. Additionally, consider adding a squeeze of lemon or lime to your water for a refreshing and electrolyte-boosting drink.
Factors to Consider for Healthy Meal Prep
If you’re aiming to prepare meals in advance for the week, it’s important to follow food safety and handling guidelines. This ensures that your meals stay safe to eat throughout the week. Properly storing cooked foods, using separate cutting boards for raw meat and vegetables, and reheating leftovers to the correct temperature are all important steps in maintaining food safety during meal prep.
Food safety is paramount when it comes to meal prep, as it can prevent foodborne illnesses and keep you healthy. By following the 4 C’s of food safety – cleaning, cooking, chilling, and cross-contamination prevention – you can ensure that your meals are safe to consume. Bear in mind, your health is too precious to compromise on safe food practices.
Meal Prep for Specific Diets
Gluten-Free and Low-Carb Meal Prep
On your journey to meal prepping for a gluten-free and low-carb diet, focus on incorporating nutrient-dense foods that are naturally free of gluten and low in carbohydrates. Stock up on fresh vegetables, lean proteins like chicken, fish, and tofu, and healthy fats such as avocados and nuts.
Vegan and Vegetarian Meal Prep Options
Options for vegan and vegetarian meal prep are abundant and delicious. Incorporate a variety of plant-based proteins like beans, lentils, quinoa, and tempeh into your meals. Include a colorful array of fruits and vegetables to ensure you are getting a wide range of necessary nutrients in your diet.
Understanding the nutritional needs of a vegan or vegetarian diet is necessary for successful meal prepping. Make sure you are including sources of vitamin B12, iron, and omega-3 fatty acids in your meals to support your overall health.
Meal Prep for Special Dietary Needs (e.g. Keto, Paleo)
For specific dietary needs such as Keto or Paleo, meal prepping can be tailored to fit these lifestyles. Focus on high-fat, low-carb options for Keto, including avocado, coconut oil, and grass-fed meats. For Paleo, emphasize wholefoods like fruits, vegetables, lean meats, nuts, and seeds.
Specific dietary requirements like Keto or Paleo may require additional planning and preparation, but they can be easily incorporated into your meal prepping routine with the right guidance and recipes.
Time-Saving Hacks and Shortcuts
After you have mastered the art of meal prepping, it’s time to streamline the process even more with time-saving hacks and shortcuts. These tips will help you save time and energy in the kitchen while ensuring that you still have delicious and nutritious meals ready to go throughout the week.
One-Pot Wonders and Sheet Pan Recipes
Some of the easiest and quickest meals to prepare are one-pot wonders and sheet pan recipes. With these dishes, you can simply toss all your ingredients onto a single pot or pan, pop it in the oven, and let it do all the work for you. Not only does this save you time on prep work and cleanup, but it also allows for easy portioning and storage once the meal is ready.
Using Leftovers and Repurposing Ingredients
Even after a week of diligent meal prepping, you may find yourself with leftovers or extra ingredients that you didn’t use up. Instead of letting them go to waste, **you can repurpose these ingredients into entirely new meals**. For example, leftover grilled chicken can be shredded and used in tacos, salads, or wraps. Extra vegetables can be blended into soups or stir-fries. Get creative with your leftovers to **maximize your ingredients and minimize food waste**.
Recipes
Meal Prep in Under 30 Minutes
Time-saving hacks are crucial when it comes to meal prepping, especially if you have a busy schedule. **Meal prepping in under 30 minutes** is not only possible but can be quite simple with the right recipes and strategies. Focus on quick-cooking grains like quinoa or couscous, utilize precooked proteins like rotisserie chicken or canned beans, and rely on pre-cut vegetables to cut down on prep time. With a bit of planning and organization, **you can have a week’s worth of meals ready in less time than it takes to watch your favorite TV show**.
Time-Saving
This kind of meal prepping is perfect for those weeks when you have limited time but still want to prioritize **healthy eating**. By dedicating just half an hour to meal prepping, **you can set yourself up for success and avoid the temptation of unhealthy fast food options**. With a few time-saving tricks up your sleeve, **you can make nutritious eating a breeze even on your busiest days**.
Overcoming Common Meal Prep Challenges
Dealing with Food Boredom and Burnout
Overcoming food boredom and burnout during meal prep is crucial to staying on track with your healthy eating goals. To avoid getting tired of eating the same meals every day, try to incorporate a variety of flavors and ingredients into your meal prep rotation. Mix up your proteins, grains, and vegetables each week to keep things interesting. Additionally, consider trying new recipes or cuisines to keep your taste buds excited.
Managing Meal Prep Stress and Overwhelm
Dealing with stress and overwhelm during meal prep can be challenging, but it’s important to remember that meal prep is meant to make your life easier, not add to your stress. To manage this, start by planning your meals and grocery shopping ahead of time. Break down your meal prep tasks into smaller, manageable steps and use tools like a slow cooker or instant pot to save time in the kitchen.
Note, it’s okay to take shortcuts like buying pre-cut vegetables or using frozen ingredients to make the process less daunting. Don’t be afraid to ask for help from family members or roommates to share the workload and make meal prep a team effort.
Staying Motivated and Accountable
Keeping up with meal prep can be tough, but staying motivated and holding yourself accountable is key to long-term success. To stay on track, set specific goals for your meals and prep sessions. Whether it’s prepping a certain number of meals each week or trying a new healthy recipe, having goals will help you stay focused.
Additionally, find a meal prep buddy or support group to keep you motivated and accountable. Share your progress, struggles, and successes with someone who can cheer you on and help you stay committed to your healthy eating goals.
Meal Prep on a Budget
Many people believe that meal prepping is expensive, but with some strategic planning, you can meal prep like a pro without breaking the bank. Here are some tips to help you meal prep on a budget.
Affordable Protein Sources and Staples
Protein: When trying to save money on meal prep, opt for affordable protein sources like beans, lentils, eggs, and canned tuna or chicken. These options are not only budget-friendly but also versatile and can be used in a variety of recipes.
Shopping Sales and Stocking Up
Prep: Keep an eye out for sales and discounts on your favorite staple items like rice, pasta, frozen vegetables, and canned goods. Buying in bulk when these items are on sale can help you save money in the long run and ensure you always have key ingredients on hand for your meal prepping sessions.
When shopping sales, consider stocking up on non-perishable items like grains and canned goods that have a long shelf life. This way, you can always have a variety of ingredients to choose from when planning your meals without worrying about them spoiling quickly.
Meal Prep for One or for a Crowd
Sales: If you’re meal prepping for one person, consider buying family-sized packs of protein like chicken breasts or ground turkey when they are on sale. You can portion them out and freeze individual servings for later use, saving you time and money in the long run. For larger families or groups, look for bulk discounts on ingredients like meats, grains, and produce to help you stretch your budget further.
It may require a bit more planning and organization, but with these budget-friendly meal prep tips, you can nourish yourself and your loved ones with healthy and delicious meals without overspending. Start incorporating these strategies into your meal prepping routine and watch your savings grow while enjoying nutritious homemade meals throughout the week.
Meal Prep for Busy Schedules
Unlike regular meal prepping, when you have a busy schedule, you need to be strategic and efficient with your meal prep. Here are some tips to help you stay on track with your healthy eating even when you’re juggling a hectic routine.
Meal Prep for Early Risers and Night Owls
To accommodate your early mornings or late nights, consider preparing your meals at a time that aligns with your natural energy levels. If you’re an early riser, utilize the quiet morning hours to cook and pack your meals for the day. If you’re a night owl, you can meal prep in the evening to ensure you have healthy options ready to go for the next day. Adjust your meal prep schedule to fit your body clock so that you can stay consistent and motivated.
Prepping Meals on the Go
Schedules can get overwhelmingly busy, but that doesn’t mean you have to sacrifice your nutrition. When you’re constantly on the move, opt for quick and easy meal prep options like salads in mason jars, pre-portioned snacks, or meal replacement shakes. Having portable meal options on hand will help you stay on track with your healthy eating goals, even on the busiest of days.
Meal prepping for on-the-go situations doesn’t have to be time-consuming or complicated. With a little planning and the right tools, you can whip up nutritious meals and snacks that you can easily grab and take with you wherever you need to go.
Meal Prep for Travel and Commuting
One way to tackle meal prep when you have a busy travel schedule or long commutes is to prep meals that are easy to transport and require minimal refrigeration or heating. Consider options like wraps, sandwiches, salads in a container, or bento box-style meals that can be enjoyed cold or at room temperature.
When you’re on the go, having pre-prepped meals ready to eat can save you time and money, as well as help you make healthier choices while traveling or commuting. You can avoid the temptation of fast food or unhealthy snacks by having your nutritious meals on hand.
Advanced Meal Prep Techniques
Many advanced meal prep techniques can take your meal prepping game to the next level. Here are some advanced methods you can incorporate into your meal prep routine:
Sous Vide Cooking and Precision Temperature Control
Sous Vide Cooking
Precision Temperature Control
Under vacuum, cook food in a water bath at a precise temperature.
Ensures consistent results and locks in flavors and nutrients.
Sous Vide Cooking and Precision Temperature Control
Any home cook can elevate their meal prep by using a sous vide machine. This technique involves cooking food in vacuum-sealed bags in a water bath at a precise temperature. Sous vide cooking ensures consistent results and helps to retain the flavors and nutrients in your ingredients.
Fermentation and Pickling for Gut Health
The art of fermentation and pickling can not only add depth of flavor to your dishes but also boost your gut health. The fermentation process involves beneficial bacteria breaking down sugars and starches in food, creating gut-friendly probiotics that support digestion and overall well-being.
The more variety of fermented foods you include in your diet, the better diversity of probiotics you can introduce to your gut, promoting a healthy microbiome.
Dehydrating and Freeze-Drying for Long-Term Storage
Dehydration and freeze-drying are techniques that can extend the shelf life of your ingredients for long-term storage. By removing moisture from food, you can prevent the growth of bacteria, mold, and yeast, allowing your ingredients to stay fresh for an extended period of time.
Fermentation can also play a role in preserving foods while adding unique flavors. By fermenting vegetables or fruits, you can create tangy pickles or kimchi that can last for months in the fridge, providing you with delicious and healthy condiments.
Final Words
Upon reflecting on how to meal prep like a pro for a week of healthy eating, you now have all the tools and knowledge to successfully plan and prepare your meals in advance. By following these steps and tips, you can save time, money, and energy throughout the week while ensuring that you are eating nutritious and balanced meals.
Be mindful of, meal prepping is all about finding what works best for you and your lifestyle. It may take some trial and error to figure out your preferences, but with practice, you will become more efficient and proficient in planning your meals. Stay consistent, stay organized, and most importantly, enjoy the benefits of having healthy, home-cooked meals readily available to you each day.
John, chapter 18. 1 – 11. Taking away Jesus Christ by the soldiers. 12 – 27. Christ before Annas and Caiaphas. 28 – 40. Christ before Pilate.
18:1. Having said this, Jesus went out with His disciples beyond the brook Kidron, where there was a garden, into which He Himself and His disciples entered.
The Evangelist describes the story of the capture of Christ by the guard and the judgment upon Him a little more briefly than in the Synoptic Gospels, and in other cases in more detail, indicating some details of these events that were omitted by the first three Evangelists. Thus he reports that at the end of His farewell talk with the disciples, the Lord came out (from the upper room where the talk took place) “beyond the Kidron stream”, which the Synoptics do not mention. The Kedron was a small stream flowing through the valley between Jerusalem and the Mount of Olives. His name means “black, cloudy” in Hebrew. The Evangelist calls it a winter stream (χείμαρρος), i.e. it only had water in it when it rained (in winter). The place where Christ went, the evangelist calls a garden, without giving the name of this garden (in the Synoptics it is “Gethsemane”).
18:2. And Judas, who was going to betray Him, also knew this place, because Jesus often gathered there with His disciples.
The evangelist notes that this garden, as the place where Christ usually stopped on his visits to Jerusalem, was well known to Judas. This shows that the Lord apparently did not want to take any measures to protect Himself from a possible attack against Him by His enemies, led by Judas: He knowingly and willingly allowed Himself to be captured.
18:3. Then Judas, taking a company of soldiers and servants from among the chief priests and Pharisees, came thither with lanterns and lamps and with weapons.
The members of the Sanhedrin evidently succeeded in persuading Pilate of the peculiar danger represented by the movement undertaken by Christ, and the procurator (cf. the interpretation of Matt. 22:2) gave them a body of soldiers (σπεῖρα, part of a cohort), to which joined by the servants of the Sanhedrin. Although it was bright from the full moon, the soldiers took lanterns to examine the whole garden, all its corners.
18:4. And Jesus, knowing all that would happen to Him, went out and said to them: Whom are you looking for?
18:5. They answered him: Jesus of Nazareth. Jesus says to them: I am. With them stood Judas, who betrayed Him.
Christ does not wait to be found, but Himself goes out to meet the soldiers from that somewhat secluded place where He performed His prayer (cf. Luke 22:41). The evangelist explains the calm that Christ showed by the fact that the Lord knew in advance everything that would happen to Him.
18:6. And when he said to them: It is I, they drew back and fell to the ground.
18:7. Again he asked them: who are you looking for? They said: Jesus of Nazareth.
18:8. Jesus answered: I told you that I am; and so, if you seek Me, let them go;
18:9. that the word spoken by Him might be fulfilled: “of those whom Thou hast given Me, I have lost none.”
When the soldiers and officials of the Sanhedrin, who were near Christ, heard from His own lips that Jesus of Nazareth was standing before them, they were afraid, retreated and fell to the ground. Probably the most frightened of all were the Jewish ministers, who, of course, remembered the stories of Christ’s miracles and perhaps were afraid that Christ would do to them the way the prophet Elijah once did to the soldiers who came to arrest him (4 Kings . 1:10). John notes that Christ asked the soldiers not to touch His disciples: thus His word was fulfilled in the high priestly prayer (John 17:12; 6:39). The reason why Christ did not want His disciples to be taken away with Him was, of course, that they had to carry on His work, and were not yet ready to suffer.
18:10. And Simon Peter, who had a knife, drew it out and struck the servant of the high priest and cut off his right ear. The servant’s name was Malchus.
Repeating here the story of the synoptics about cutting off the ear of the bishop’s servant with a knife, Evangelist John adds that it was the apostle Peter who did it and that the servant’s name was Malchus. This name is not Jewish, but Arabic, and probably this servant was a Gentile by birth.
18:11. But Jesus said to Peter: put your knife in its sheath; shall I not drink the cup that the Father has given Me?
Christ’s remark to the apostle Peter in the first half is similar to what the evangelist Matthew wrote (Matt. 26:52), and the second half, although it contains a thought similar to that in Matt. 26:54, is addressed to a person who was familiar with the prayer of Christ in Gethsemane, that is, it was supposed to recall what Christ said then. (Luke 22:42).
18:12. Then the band and the centurion and the Jewish servants took Jesus and bound him,
18:13. and they led Him first to Annas; for he was the father-in-law of Caiaphas, who in that year was high priest.
The evangelist Luke says that Christ was taken from Gethsemane “to the house of the high priest” (Luke 22:54), and the evangelist Mark (Mark 14:53) – to the high priest Caiaphas (Matt. 26:57). John reports more accurate information here. They did not take Christ directly to Caiaphas, not to the high priest, but to the father-in-law of the then high priest Caiaphas – Anna (according to the Hebrew pronunciation – Annan). Annas himself was high priest from AD 6 to AD 15. and he was respected by the members of the Sanhedrin and especially by Caiaphas, who granted him a special room in the house of the high priest.
18:14. And Caiaphas was the one who had given the Jews advice that it was better for one man to die for the people.
Before presenting Christ to the Sanhedrin, Caiaphas interrogates Him in the chamber of Annas. Further, when he speaks of the high priest who questioned Christ at Annas, the evangelist John has Caiaphas in mind, as is clear from his particularly insistent remark that it was Caiaphas who was the high priest at that time.
18:15. Simon Peter and the other disciple followed Jesus; and this disciple was known to the high priest, and entered with Jesus into the court of the high priest.
The story of the evangelist John continues with the apostle Peter and his denial. The synoptics depict all three denials of Peter as occurring without interruption (only the Evangelist Luke reports that about an hour passed between the second and third denials – Luke 22:59), but John says that the first occurred immediately after the apostle Peter entered in the court of the high priest, and the second and third – after the end of the interrogation at Annas, when Christ was taken to Caiaphas.
“the other student.” Another disciple entered with Peter, and according to the explanation of the fathers and teachers of the Church (John Chrysostom, Theodoret, Cyril of Alexandria, Ephraim) this was John himself, who usually avoids being named by name. According to Tsan, the apostle James, brother of John, is meant here, but the evidence he provides is not conclusive. According to him, the expression ἄλλος (the other) stands without an article (that is, “another disciple”) and therefore cannot refer to John himself, who uses it with an article for himself (John 20:2). But against this evidence we may point to many of the oldest manuscripts in which the word is placed with the article.
18:16. And Peter was standing outside by the door. The other disciple, who was known to the high priest, went out and spoke to the gatekeeper and brought in Petra.
This disciple actually brought the apostle Peter into the court because he knew the high priest personally.
18:17. Then the servant-porter says to Petra: are you not also one of the disciples of this Man? He answers: I am not.
The doorkeeper knew that John was a disciple of Christ, and therefore she asked the apostle Peter: “Aren’t you also one of this man’s disciples?” Here she expresses her astonishment that there is yet another person who dares to put herself in obvious danger with her teacher. Apostle Peter thoughtlessly answered her question in the negative without giving it much importance. Then he goes to the fire to warm himself along with the slaves and servants.
18:18. And the slaves and servants had built a fire for themselves, because it was cold, and they stood there warming themselves. Peter stood with them and basked.
18:19. And the high priest asked Jesus about His disciples and about His teaching.
Caiaphas wanted to subject Christ to a preliminary questioning, but Christ refused to give him any explanation of His teaching: all His activity was open to all. He did not gather the people in secret meetings. From this it can be concluded that the high priest wanted to give the work of Christ a political tone.
18:20. Jesus answered him: I spoke openly to the world; I have always taught in the synagogues and in the temple, where the Jews gather on the other side, and I have not spoken anything in secret.
18:21. Why do you ask Me? Ask those who have heard what I have spoken to them; behold, they know what I have spoken.
18:22. When He said this, one of the servants who was standing nearby slapped Jesus and said: is this how you answer the high priest?
One of the servants accompanying Christ, wishing to please the high priest, struck Christ on the cheek. This was an extremely low act: even among the barbarians it was considered inadmissible to fight the defendant. But here the prophecy of the prophet Micah was fulfilled: “the judge of Israel will be beaten with a rod” (Mic. 5:1).
18:23. Jesus answered him: if I spoke evil, prove the evil; if so – well, why are you beating Me?
However, Christ did not leave unanswered the unworthy act of the servant. From this it can be concluded that Christ’s command not to resist evil (Matt. 5:39) cannot be understood literally, as some do: Christ requires that He be punished according to the law, and not according to arbitrariness. And if the evangelist brings here this request of Christ, uttered only on the occasion of his blow, he wants to emphasize precisely the arbitrariness shown to him by the Jewish authorities and by the unbelieving Jews in general.
18:24. Then Annas sent Him bound to Caiaphas the high priest.
By reporting that Annas sent Christ to Caiaphas, the evangelist seems to imply that Caiaphas had not yet questioned Christ.
But the expression “at Caiaphas” means “in the dwelling of Caiaphas” (compare the expression “with you” in 1 Tim. 3:14, i.e. at Ephesus, or “through you” in 2 Cor. 1:16, i.e. f. via Corinth). And the addition “to the high priest” at the very end of the verse (according to the Greek text) shows that Christ had already been sent to Caiaphas for an official trial.
18:25. And Simon Peter stood and basked. And they said to him: Aren’t you also one of His disciples? He denied it and said: I am not.
Meanwhile, Peter continued to stand in the courtyard by the fire (John probably followed Christ first to Annas and then to Caiaphas). Here he is exposed to a new danger. The servants, seeing a man unknown to them, naturally assumed that he was one of Christ’s disciples, and asked him about it. Peter, having already answered this question once (to the portermaid) in the negative, and fearing that if he now gave an affirmative answer, he would contradict himself, denied Christ a second time.
18:26. One of the servants of the high priest, a relative of the one whose ear Peter cut off, says: did I not see you in the garden with Him?
Finally, when one of the servants asked Peter if he had not seen him in the garden with Christ—he was a relative of Malchus—Peter again confirmed his denial. From the tone of the question, he could guess that the servant had not seen his face clearly in the torchlight.
18:27. Peter again denied; and then a rooster crowed.
John concludes his account of Peter’s denial by simply stating that immediately after Peter’s denial, a rooster crowed. He tells this to show how exactly Christ’s prophecy about Peter’s denial was fulfilled (John 13:38). The rest of the details of this event, as handed down by the forecasters, he omits as known to his readers.
Source in Russian: Explanatory Bible, or Commentaries on all the books of the Holy Scriptures of the Old and New Testaments: In 7 volumes / Ed. prof. A. P. Lopukhin. – Ed. 4th. – Moscow: Dar, 2009, 1232 pp.
Abusive prices of water at Brussels Zaventem Airport
The exorbitant prices of water, coffee, and food at airports across the European Union have long been a source of frustration for travelers. Despite efforts to address this issue, airport vendors continue to charge consumers significantly more than the standard market rates for these basic necessities.
One of the primary drivers behind these inflated prices is the high rent that airport vendors must pay to operate within the confines of the airport. [1] Airports often charge premium rates for the limited retail space available, which vendors then pass on to consumers in the form of higher prices. Additionally, the costs associated with delivering goods to the airport, such as increased parking fees and storage expenses, further contribute to the elevated prices. [1]
Another factor contributing to the problem is the lack of competition within airport terminals. Once passengers have passed through security, they are effectively captive to the available food and beverage options, leaving them with little choice but to pay the asking price. [1] This lack of competition allows vendors to maintain their high prices without fear of losing customers to more affordable alternatives.
The issue of water pricing in particular has drawn significant attention, with the European Parliament addressing the matter in a written question. [2] The question highlighted the concerning trend of bottled water being priced higher than or equal to alcoholic beverages in European airports, which raises public health concerns as consumers may be incentivized to choose less healthy options. [2] The Airports Council International (ACI) Europe had previously recommended capping the price of bottled water at €1 per 50cl bottle, but this recommendation has not been consistently implemented across European airports. [2]
The impact of these high prices is not limited to individual consumers. A recent Reddit post from a traveler at Dublin Airport revealed the staggering cost of a simple breakfast, with a black coffee, two croissants, and three pots of granola with plain yogurt costing €30. [3] Such exorbitant pricing not only burdens travelers but also raises concerns about the accessibility and affordability of basic sustenance for those passing through European airports.
Attempts have been made to address this issue, such as the European Parliament’s written question calling on the European Commission to consider a requirement for all EU airports to provide drinking water fountains throughout their terminals. [5] However, progress on this front has been slow, and the problem of high food and beverage prices at airports remains a persistent challenge for European travelers.
In conclusion, the abusively high pricing of water, coffee, and food at airports in the European Union is a multifaceted issue that stems from a combination of factors, including high rent, delivery costs, and lack of competition. While efforts have been made to address the problem, more comprehensive and coordinated action is needed to ensure that travelers can access basic necessities at reasonable prices while passing through European airports. [1][2][3][4][5]
Sustainable sources of energy, including solar and wind power, can help communities across the world to reverse desertification and land loss, according to Ibrahim Thiaw, the Executive Secretary of the UN Convention to Combat Desertification.
Ibrahim Thiaw: Desertification is happening at the local level as much as it is global. Unless we address this at the local level, we will never be able to actually control it at the global level. Global policies and global decisions are needed.
The impacts are huge in terms of food security and food sovereignty.
It also drives forced migration. If people can no longer produce food on their land then they will migrate. As we have seen for example in the Sahel or Haiti, there can be severe consequences for global security. When people fight over access to land and water, it leads to more conflicts. We are seeing more of this, and it has consequences on the homogeneity of communities and on national economies.
UNCCD – UNCCD Executive Secretary Ibrahim Thiaw visits the Aral Sea in Uzbekistan, which is suffering the effects of drought.
It is estimated that up to 50 per cent of the global GDP might lost by 2050 due to challenges with agriculture and food production unless we address the issue of land loss and desertification.
UN News:What is the trend right now in terms of land loss?
Ibrahim Thiaw: Land loss is happening all over the world and land degradation is affecting both arid and less arid lands.
But in terms of drylands and desertification, it is estimated that 45 per cent of the land surface is affected by desertification. Maybe it is more striking to say that 3.2 billion people or one third of the world population are affected by that.
Every year a hundred million hectares of land is being degraded, an area the size of Egypt. We need to halt land degradation, but we also need to restore 1.5 billion hectares of land.
UN News:How are you going to do that?
Ibrahim Thiaw: By improving the techniques of agriculture, reducing the impact we are having on land in terms of extraction of minerals and other extractive industries. It is also important that we reduce the pressure in terms of people activities in some parts of the world so as to diversify the economy and create more opportunities to create income.
Restoring degraded land is not an expensive activity to undertake, but it is absolutely essential to provide more food security and to reduce conflicts. Every single dollar invested in land restoration can generate up to $30 in economic benefits, so investment in restoration activities is quite profitable from the economic point of view.
This is not just the responsibility of local communities but also of governments and crucially of the private sector because the largest driver of land use in the world is big agriculture.
UN News: Are we talking mainly about small developing countries?
Ibrahim Thiaw: No. It’s a global phenomenon that is affecting all countries including the United States, India, China, India or Pakistan.
But the impact is much more severe in small countries, and small economies that do not have reserves, nor the insurance systems to protect their people. And the level of vulnerability is much higher in communities whose revenues are only based on the income they can generate from land.
UN News Desertification doesn’t exist in isolation. How does it relate to climate change?
Ibrahim Thiaw: Desertification is an amplifier of climate change. Climate change is an amplifier of desertification because of course, with extreme events, you also have severe impact on land and on communities and local economies.
So basically, they are mutually interacting and it is therefore important to have a more comprehensive global picture. It is wrong to think that you can protect biodiversity or the land without tackling the climate issue and vice versa.
UN News: The small-scale interventions at a local level are very important, but it sounds as though it’s going to need a huge push from governments, from the private sector to make a real difference?
Ibrahim Thiaw: Yes, we should not discard all of the efforts that are being made by the local communities day in, day out. They need much more support from governments. They also need to see less subsidies for the agriculture industry, that is destroying the environment. Public money that, in some cases, is destroying the environment should be used to actually rebuild economies.
So, it is not necessarily that we need to inject more money, but we need to better spend the money that we have.
UN News: I guess some would say that’s quite an over optimistic view that governments will be changing the way they spend their money?
Ibrahim Thiaw: Well, no, it makes sense politically. As a taxpayer, I would like to see where my money is going. If it is being invested in activities that are destroying my environment and creating eco-anxiety for my children, destroying the livelihoods of my communities, then as a voter, I would insist that my government invests my money in other areas that would be generating more income for me and creating more sustainability.
UN News: You’re from Mauritania in the Sahel. Have you seen this land degradation happen in real time?
Ibrahim Thiaw: The situation is very sad. I’ve seen land degradation in my lifetime. But at the same time, I also have a lot of hope because I see positive changes coming. I see the younger generation being conscious of the fact that they need to reverse the trend.
I see more farmers and pastoralists trying to do their bit. I see more interventions from the international community, including from the humanitarian world that are investing in land restoration. So, I see a movement which gives me some hope that if we join our efforts and if we work in a collaborative manner, it would be possible to actually reverse the trend.
And the best hope I have is energy, which was the missing link for development and for small and medium enterprises. Energy is now accessible in remote places thanks to our ability to harness solar and wind energy.
And the possibility of combining energy and agriculture is very positive, as you can harvest water, store food, reduce the food loss. You can process that food to create chains at the local level.
Tribes honor the birth of a rare white buffalo calf in Yellowstone, spotted on June 4, and reveal its name: Wakan Gli.
This is the second reported birth of a white buffalo this year. The last one was born April 25th.
A white buffalo calf named Miracle was born on a farm in Janesville, Wisconsin, in 1994, according to the National Park Service (NPS). Previously, there hadn’t been a known white calf birth since 1933. Another white calf was born in 2012 in Avon, Minnesota, but survived only a few weeks. Last year, Wyoming’s Bear River State Park saw the birth of another white bison – this animal’s coloration likely comes from cattle genes mixed into its lineage rather than albinism or leucism, and its mother is also a pale white hue.
Native American tribes say this is a blessing and a sign of good things to come.
White buffalo calves are sacred to a number of Native American tribes, including the Sioux, Cherokee, Navajo, Lakota and Dakota.
“There are prophecies about white buffalo calves being born at a time of great change,” Jason Baldes, a member of the Eastern Shoshone tribe and executive director of the Wind River Tribal Buffalo Initiative, says to National Geographic’s Jason Bittel. “We have stories of the Eastern Shoshone people hunting and pursuing white bison or white buffalo from well over a century ago.”
Chief Arvol Looking Horse, the spiritual leader of the Lakota, Dakota and the Nakota Oyate in South Dakota, tells BBC News that the calf’s birth is “a blessing and a warning.”
Russia and Ukraine have swapped prisoners, including several priests, in a rarely seen exchange of civilians that follows the exchange of dozens of soldiers earlier this week, AFP reported.
According to Ukrainian President Volodymyr Zelensky, two Ukrainian Uniate priests captured in the Russian-occupied city of Berdyansk have been returned to Ukraine thanks to the mediation of the Vatican.
“Bohdan Guleta and Ivan Levitsky preached the word of God in Berdyansk, in the parish “Nativity of the Virgin” of the Ukrainian Greek Catholic Church,” said Zelensky. He specified that the two priests were captured by Russia in November 2022.
Among those released was Nariman Jelyal, deputy speaker of the Mejlis, a representative body of the Crimean Tatars, who was moved to Kyiv after Russia annexed the peninsula in 2014. In 2021, Jelyal was taken to Russia from Crimea, where he had been living despite the annexation , states the Associated Press.
Mejlis Speaker Refat Chubarov and Crimean Tatar leader Mustafa Dzhemilev embraced him after nearly three years of captivity.
For its part, Russia indicated that the senior Ukrainian Orthodox cleric, Metropolitan Yonaphan, and two other priests had been handed over to Moscow.
Metropolitan Yonafan was sentenced to five years in prison in Ukraine in August 2023, accused of justifying the Russian invasion of the country.
The Ukrainian Orthodox Church, which is close to the Moscow Patriarchate, is under pressure from the Kiev authorities, although it severed ties with Russia after the invasion began, AFP noted.
The former Tulchyn Metropolitan Yonatan, who was condemned by the Ukrainian authorities for cooperation with the country’s occupiers, arrived in Moscow and was received by Patriarch Cyril. This became possible after negotiations led to his exchange for Ukrainian officers captured by Russia. He was awarded by the Russian Patriarch with the Order of St. Sergius of Radonezh – first degree” because of his “unwillingness to make compromises bordering on treason”, without specifying to whom.
On the other hand, Metropolitan Yonatan stated that the purpose of his ministry as the Ukrainian Metropolitan was “not to dishonor the name of the Russian Patriarch” because “the Patriarch is a symbol of the entire Russian Church”:
“Your Holiness, thank you for the efforts that brought me to this holy place. The patriarch is a symbol of the entire Russian Church. My task was not to dishonor your name, and this gave me strength to resist evil.”
These words of the former Ukrainian metropolitan illustrate the thinking of quite a few members of the Ukrainian Orthodox Church, whom Kremlin propaganda has managed to convince that the relationship with the Moscow Patriarch is a guarantee of belonging to the Church (in the form of “canonicity”) and the only possibility for the existence of Orthodoxy in Ukraine . The gross political abuse of “canonicity”, to which believers are especially sensitive, makes possible the next steps: justification of Russian military actions in Ukraine and the annexation of territories – both political and ecclesiastical. These attitudes, which are deeply rooted in the UOC, give the secular power an opportunity to look for “traitors” among the clergy and to try to introduce repressive laws regarding this church.
Photo: The convicted former Ukrainian Metropolitan was awarded by the Russian Patriarch
He was a composer, cellist and conductor of German origin, but he worked and died in France. Offenbach is one of the founders of operetta and a typical representative of romanticism in European classical music.
He bequeathed us over 100 operettas: “The Beautiful Elena”, “A Bridegroom at the Door”, “Orpheus in Hell”. His other operettas are “Bluebeard” (1866), “Parisian Life” (1866), “Duchess Gerolstein” (1867), “Pericola” (1868), “Madame Favre” (1878), “The Drummer’s Daughter” (1879 ). Among his most famous works is the opera The Tales of Hoffmann, which is his only opera and his last work.
He was born on June 20, 1819 in Cologne, Kingdom of Prussia, in the family of Isaac Eberst from Offenbach am Main. Isaac, the singer in the local synagogue, baptized his newborn son Jacob.
Isaac Eberst was a versatile person – bookbinder, translator, publisher, music teacher and composer. He settled in Cologne three years before the birth of his son. He was the first to notice the boy’s gift and became his first music teacher.
Little Jacob started playing the cello at the age of 12. His father decided to take him to Paris to study at the Conservatory there. But Jacob was not French, and that became a problem. The statutes of the Conservatory prohibited the admission of foreigners. But after hearing how this boy plays, the professors decide to make an exception and accept him to study the cello. Jacob, or Jacob, as the French pronounced his name, became Jacques. And with that name he will become famous.
The teacher of cello student Jacques Offenbach at the Paris Conservatory was the famous musician Luigi Cherubini, and his favorite composer was Hector Berlioz.
Due to financial difficulties, Jacques studied for only a few years, but this turned out to be enough for him to become a virtuoso who would play with pianists such as Anton Rubinstein, Franz Liszt, Felix Mendelssohn and other famous musicians. He eventually graduated from the Conservatoire and settled in Paris.
At first he played in individual concerts, and then he became an orchestrator at the Opéra-Comique in Paris. His big dream was to create a grand opera, but it would be a long time before that. The beginning of his career was difficult – theaters refused him work because he was young and unknown.
Offenbach teamed up with Friedrich von Flotow, and the two began playing together. The public likes them so much that they become famous and finally they are allowed to participate in the Parisian salons.
Offenbach will soon take over the Palais-Royal, but everything in order: Out of love for the daughter of a Spanish emigrant – Ermini d’Alquen, whom he wants to marry, he accepts Catholicism. Their marriage is harmonious and happy – the two live in understanding in for 36 years, four daughters were born to them.Offenbach was a faithful and loving husband and father.
In 1847, he was appointed conductor at the French Theatre. At that time he was almost obsessed with Lafontaine’s fables and created several light arias based on them.
They did not go unnoticed, and in 1850 they appointed him as a staff composer in the famous Moliere theater “Comedy Française”.
The time is coming when he will play together with Liszt and Mendelssohn, and Paris will remain his permanent home. Offenbach became director (and later owner) of the theater “Bouffes-Parisiens” on the Champs-Élysées.
The year 1855 is considered the birth of the operetta genre.
In the theater, Offenbach already had complete freedom to do whatever he wanted – he was a composer, a stage director, a librettist, a conductor. He saturates the performances with an atmosphere of gaiety, but also of witty sarcasm. His performances are very popular.
When William Thackeray arrived in Paris, he said that he was very intrigued by the fact that “all Paris was singing Offenbach’s tunes”.
After watching one of the performances in his theater, he said: “If anything has a future in modern French theater, it is Offenbach.”
In 1858, Jacques Offenbach staged the operetta “Orpheus in Hell” in the theater. Its success was so great that its production was played 288 consecutive performances, and for the next 20 years, in Paris alone – as many as 900 times. After her, Offenbach wrote “The Beautiful Elena” (1864), “Bluebeard” (1866), “Parisian Life” (1866), “Duchess Gerolstein” (1867), “Pericola” (1868) and many other operettas that brought worldwide glory to its author.
In 1867, at the World Exhibition in Paris, he had to compete with Johann Strauss-son, who was visiting the French capital, but Offenbach’s fame was already truly worldwide.
And only three years later, his fate brought great bitterness. This is the time of the Franco-Prussian War. The composer was bullied by the French press into sympathizing with Germany, and the Germans accused him of treason. Offenbach goes on a tour of Europe, then returns to Paris with fear in his heart. He was aware that attacks and insults awaited him there.
All the mortal sins are attributed to him – that he undermines the national idea, that he mocks the monarchy, religion and the army.
His bitter enemies narrow-mindedly preferred not to perceive sarcasm in his works as artistic artistry and continued to attack him.
In 1871, Offenbach was ruined. He had no choice but to leave France.
He left for America, where he resigned himself to giving garden concerts. His tour was a huge success in New York and Philadelphia, and he was able to recoup much of his losses.
Opera singer Richard Lewis (right) as Hoffman, with Heather Harper (left) as Antonia and Reri Grist (centre) as Olympia during rehearsals for the opera The Tales of Hoffmann by Jacques
He returns to France, hoping to restore his normal way of life and write new operettas. Everything experienced, however, worsened his health. He suffered from cardiovascular disease and asthma.
Overwork and stress took their toll, and the composer died at only 61.
His latest work is the opera “Hoffmann’s Tales”, based on the tales of E.T.A. Hoffman, whose premiere unfortunately did not live to see.
“Hoffmann’s Tales” remains unfinished. Composer Ernest Guiro completed it. From its Parisian premiere at the Opéra Comique on February 10, 1881, until today, the opera “Hoffmann’s Tales” is constantly on the posters of the largest opera houses in the world. Only its creator fails to see it!…
Jacques Offenbach is one of the most gifted composers of the 19th century, the founder (along with Hervé) of the operetta genre, a classic of French operetta. His works became a kind of satirical chronicle of his time.
Some critics have called him a “brilliant musical columnist” and an “opera buffa magician”.
His music is distinguished by lightness, grace, wit and inexhaustible melodic richness. Many musicologists pay special attention to its rhythm and consider it typical of modern genres such as waltz and cankana.
Offenbach died on October 5, 1880. He was buried in Montmartre Cemetery.
Photo: German-born composer Jacques Offenbach (1819 – 1880), known for his light and comic operas, plays the cello. Original artwork: Portrait by Lamlein/Getty Images
The Olympic Torch at the Council of Europe, greeted by parliamentarians and other. Photo: THIX Photo.
The Olympic Torch was greeted by parliamentarians representing 46 European countries, the Secretary General and representatives of the Council of Europe’s Committee of Ministers and staff of the Council of Europe in Strasbourg, France. This was the first time that the Olympic Committee approved that the Olympic Torch would enter a building and a Parliament on its way to the opening of an Olympic and Paralympic Games.
The exceptional reason was that the Council of Europe this years celebrates its 75th Anniversary.
A torch-bearer passed through crowds of well-wishers in the streets of Strasbourg before running past the flags of the Council of Europe’s 46 member states, up the steps of its headquarters, the Palais de l’Europe, and through its main entrance, where it was accorded the honour of a red-carpet welcome. The Torch then entered the Council of Europe’s Parliamentary Assembly chamber.
The Olympic Torch enters the Parliamentary Assembly for the firs time. Photo: THIX Photo
The President of the Parliamentary Assembly of the Council of Europe, Theodoros Rousopoulos welcomed the Torch and recalled the 2,800-year-old origins of the Games in his native Greece, and their historic link with France through Pierre de Coubertin’s revival of the modern Games in 1896.
“We welcome the Olympic flame of peace into the cradle of human rights!” declared the President as the Torch burned in the centre of the Chamber. “We send our best wishes to the International Olympic Committee and to France for the organisation of the Games of the 33rd Olympiad. Bonne route pour Paris!”
The Torch is being carried by some 11,500 runners on its 12,500-kilometre journey from Ancient Olympia in Greece to the host city of Paris.
