Learned from Assaboots 'Tabi' history that "Shigeki Tanaka, 19, Hiroshima survivor, wins the 1951 Boston Marathon with a time of 02:22:45 . He ran in Jikatabis manufactured by a small business in Kobe called Onlstuka Tiger which would later become Asics."
Shoe fits like a sock for Tokyo Thursdays # 299
English edition of Florent Chavouet illustrated guide to Tokyo, Tokyo on Foot was released in U.S by Tuttle Publishing.
A family member is about to spend a lenghty period of time in Liege province of Belgium and needs to travel from St Vith to Huy and St Vith to Brussels in first days of his stays.
I wanted to find out what best travel options where and discovered Rome2rio which offered for both trips not just a map but also length of trip, travel options and respective costs depending on wether you drive, take a cab, hop on a bus or ride the train or a combination of these options.
For Taxi and Train from St Vith to Brussels, Rome2rio estimates total travel time to 2h 57 and cost of $97 each way starting with $60 for 11,9 miles taxi ride from St Vith to Gouvy (25 minutes) where you can catch train to Liege-Guillemins (1h and 16 minutes, hourly service) for $15 then Liege-Guillemins to Bruxelles-Central (56 minutes, service every 30 minutes) for $20.
In comparison, driving is estimated to take 1hour and 57 minutes and cost $35.
If you are under 26, cost of train travel from Gouvy to Brussels can be brought down by purchasing a Go Pass 10 from Belgian Rail for 51 Euros.
Each trip even if you change train can be made with one of the 10 passes for a cost of 5.1 Euros.
In this case you would have to use one pass from Gouvy to Brussels and another one for return trip for a total cost of $13.63 instead of $70.
Some destinations like Brussels Airport require payment of Diabolo fee in addition to your Go Pass.
A somewhat smaller wheel than its cousins Comté and Beaufort, Abondance has a similar grassy aroma and a sharp, nutty flavor. On a grilled cheese sandwich or in fondue, Abondance goes well with dry white or fruity red wines.
And cheat sheet for Salers
Type: Cow's Milk
Production & Aging: Uncooked and pressed, aged up to 18 months
Appearance: Thick, gray rind and yellow paste
Texture & Taste: Firm texture and a strong, complex flavor
The strong, unique flavor of Salers comes from the wildflowers and grasses the cows graze on all summer long. Try it melted on bread or in fondue and enjoy Salers with a bold red or well-balanced white wine.
(* Photo of French Cheese Board vitrine from their Facebook page)