Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInCONWAY (WMBF) - A $50,000 grant has been awarded to the Space Satellite program at Coastal Carolina University CCU said the grant comes from the University Nanosatellite Program and is for the first small satellite mission The 3U CubeSat is being developed on campus and equipped with visible and infrared cameras It will orbit Earth by passing over the same parts of Earth at the same local solar time each day The funds will allow three student interns to participate in UNP’s third annual Mission Concept a collaboration between Utah State University’s Space Dynamics Laboratory The Summer 2025 program provides systems engineering training to prepare students for the industrial workforce and to develop small satellite expertise at U.S The UNP MC program aims to lower barriers to entry for new university-led small satellite initiatives and prepare them to compete for funding through UNP’s flagship Nanosatellite Program “I’m thrilled about our space program and CCU obtaining this funding as well as the opportunities this support presents for our students,” said chair of CCU Department of Physics and Engineering Science and Ph.D associate professor Wes Hitt “Nearly all of the $50,000 award will go to support student travel and intensive skills-based professional development opening doors for them in small satellite and space-related careers.” The space program is the first of its kind in South Carolina To learn more, visit the CCU Space Program webpage. the company that makes Cola Turka is having trouble keeping it in stock ISTANBUL -- A local cola brand is soaring in popularity in Turkey as Muslim shoppers boycott American products over U.S delivering a windfall to Japanese parent DyDo Group Holdings said he began stocking Cola Turka instead of Coca-Cola in 2024 because he "could not support a genocidal country." 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New York Having kept good folk fed on the Upper East Side for more than two decades it's safe to say that A La Turka know what's up This Mediterranean joint is somewhat a kebab factory Rather than churning them out for the inebriated masses the chef pays much care and attention to the extensive menu which features 20 different varieties of kebab adana (hand chopped with rice and spices) or village style (includes a whole small chicken) there are meat alternatives by way of falafel opt for the small sharing plates to have a bit of a selection And don't forget to try the unique Mediterranean wines which are best enjoyed on Saturday nights when the belly dancers and live bands show up Thanks for subscribing! Look out for your first newsletter in your inbox soon! tiktokfacebooktwitteryoutubeAbout us Contact us The restaurant will seat more than 100 inside with additional patio and sidewalk seating outside and it will feature shareable plates in the style of a casual Venetian bar called a bacaro charcuterie-focused Back Bay restaurant right across from the T station It means there's a good opportunity for a promotion within the ranks Sous chef Josh Turka is taking over as executive chef He arrived at The Salty Pig in May of last year "I have enjoyed working by Chef Kevin’s side over the past year and a half at the Salty Pig," said Turka via a press release "It is such a fun and creative kitchen and we are all so excited to continue to learn and grow while serving new dishes along with the delicious cuisine that Chef Kevin has set the bar with." Turka's resume includes positions at B&G Oysters in Boston and Red Bird Provisions in Maine he earned a master's degree in geology and taught English in Rome Metrics details The bidirectional interaction between the immune system and whole-body metabolism has been well recognized for many years immune cells can modulate whole-body metabolism (in metabolic syndromes such as type 2 diabetes and obesity) and host nutrition and commensal-microbiota-derived metabolites modulate immunological homeostasis Studies demonstrating the metabolic similarities of proliferating immune cells and cancer cells have helped give birth to the new field of immunometabolism which focuses on how the cell-intrinsic metabolic properties of lymphocytes and macrophages can themselves dictate the fate and function of the cells and eventually shape an immune response particularly as it relates to regulatory T cells Prices may be subject to local taxes which are calculated during checkout Peripherally induced tregs—role in immune homeostasis and autoimmunity Regulatory T cells: recommendations to simplify the nomenclature Natural and adaptive foxp3+ regulatory T cells: more of the same or a division of labor T cell receptor stimulation-induced epigenetic changes and Foxp3 expression are independent and complementary events required for Treg cell development Fueling regulation: IL-2 keeps CD4+ Treg cells fit A function for interleukin 2 in Foxp3-expressing regulatory T cells Development and function of agonist-induced CD25+Foxp3+ regulatory T cells in the absence of interleukin 2 signaling Integrating canonical and metabolic signalling programmes in the regulation of T cell responses The transcription factor Myc controls metabolic reprogramming upon T lymphocyte activation Fueling immunity: insights into metabolism and lymphocyte function Mitochondrial respiratory capacity is a critical regulator of CD8+ T cell memory development Enhancing CD8 T-cell memory by modulating fatty acid metabolism Cutting edge: distinct glycolytic and lipid oxidative metabolic programs are essential for effector and regulatory CD4+ T cell subsets De novo fatty acid synthesis controls the fate between regulatory T and T helper 17 cells Posttranscriptional control of T cell effector function by aerobic glycolysis Metabolic programming and PDHK1 control CD4+ T cell subsets and inflammation HIF1alpha-dependent glycolytic pathway orchestrates a metabolic checkpoint for the differentiation of TH17 and Treg cells mTORC1 couples immune signals and metabolic programming to establish Treg-cell function Phosphoenolpyruvate is a metabolic checkpoint of anti-tumor t cell responses Preventing allograft rejection by targeting immune metabolism The proteomic landscape of human ex vivo regulatory and conventional T cells reveals specific metabolic requirements Glutamine-dependent a-ketoglutarate production regulates the balance between T helper 1 cell and regulatory T cell generation Control of amino-acid transport by antigen receptors coordinates the metabolic reprogramming essential for T cell differentiation Inflammatory T cell responses rely on amino acid transporter ASCT2 facilitation of glutamine uptake and mTORC1 kinase activation An interaction between kynurenine and the aryl hydrocarbon receptor can generate regulatory T cells An endogenous tumour-promoting ligand of the human aryl hydrocarbon receptor T-cell energy metabolism as a controller of cell fate in transplantation IL-7-induced glycerol transport and TAG synthesis promotes memory CD8+ T cell longevity Memory CD8+ T cells use cell-intrinsic lipolysis to support the metabolic programming necessary for development PPAR-g is a major driver of the accumulation and phenotype of adipose tissue Treg cells Metabolic control of regulatory T cell development and function An oscillatory switch in mTOR kinase activity sets regulatory T cell responsiveness Intracellular metabolic pathways control immune tolerance fat is enriched for a unique population of regulatory T cells that affect metabolic parameters Metabolites produced by commensal bacteria promote peripheral regulatory T-cell generation Commensal microbe-derived butyrate induces the differentiation of colonic regulatory T cells The tumor suppressor Tsc1 enforces quiescence of naive T cells to promote immune homeostasis and function The glucose transporter Glut1 is selectively essential for CD4 T cell activation and effector function Infectious tolerance via the consumption of essential amino acids and mTOR signaling Phosphoinositide-dependent kinase 1 controls migration and malignant transformation but not cell growth and proliferation in PTEN-null lymphocytes Suppression of T-cell lymphomagenesis in mice requires PTEN phosphatase activity Control of PI(3) kinase in Treg cells maintains homeostasis and lineage stability Stability and function of regulatory T cells is maintained by a neuropilin-1-semaphorin-4a axis The PTEN pathway in Tregs is a critical driver of the suppressive tumor microenvironment PD-1 alters T-cell metabolic reprogramming by inhibiting glycolysis and promoting lipolysis and fatty acid oxidation The AKT-mTOR axis regulates de novo differentiation of CD4+Foxp3+ cells Foxo transcription factors control regulatory T cell development and function Foxo proteins cooperatively control the differentiation of Foxp3+ regulatory T cells Novel Foxo1-dependent transcriptional programs control Treg cell function Transcription factor Foxo1 represses T-bet-mediated effector functions and promotes memory CD8+ T cell differentiation FoxO1 controls effector-to-memory transition and maintenance of functional CD8 T cell memory The LKB1-AMPK pathway: metabolism and growth control in tumour suppression The energy sensor AMPK regulates T cell metabolic adaptation and effector responses in vivo Estrogen-related receptor-a is a metabolic regulator of effector T-cell activation and differentiation Autophagy enforces functional integrity of regulatory T cells by coupling environmental cues and metabolic homeostasis Control of the inheritance of regulatory T cell identity by a cis element in the Foxp3 locus Glycolysis controls the induction of human regulatory T cells by modulating the expression of FOXP3 exon 2 splicing variants Control of TH17/Treg balance by hypoxia-inducible factor 1 Hypoxia-inducible factor-1 a-dependent induction of FoxP3 drives regulatory T-cell abundance and function during inflammatory hypoxia of the mucosa The chromatin-modifying enzyme Ezh2 is critical for the maintenance of regulatory T cell identity after activation Cancer mediates effector T cell dysfunction by targeting microRNAs and EZH2 via glycolysis restriction Function of a Foxp3 cis-element in protecting regulatory T cell identity Mitochondria are required for antigen-specific T cell activation through reactive oxygen species signaling Regulation of Treg functionality by acetylation-mediated Foxp3 protein stabilization Rapid temporal control of Foxp3 protein degradation by sirtuin-1 ATP-citrate lyase links cellular metabolism to histone acetylation Foxp3-dependent programme of regulatory T-cell differentiation Extracellular NAD+ shapes the Foxp3+ regulatory T cell compartment through the ART2-P2X7 pathway Graded Foxo1 activity in Treg cells differentiates tumour immunity from spontaneous autoimmunity Inhibiting glycolytic metabolism enhances CD8+ T cell memory and antitumor function Distinct signaling of coreceptors regulates specific metabolism pathways and impacts memory development in CAR T cells Adenosine generation catalyzed by CD39 and CD73 expressed on regulatory T cells mediates immune suppression Expression of ectonucleotidase CD39 by Foxp3+ Treg cells: hydrolysis of extracellular ATP and immune suppression A2aR antagonists: Next generation checkpoint blockade for cancer immunotherapy Treg cells require the phosphatase PTEN to restrain TH1 and TFH cell responses Dichloroacetate alleviates development of collagen II-induced arthritis in female DBA/1 mice Role of IFNg in allograft tolerance mediated by CD4+CD25+ regulatory T cells by induction of IDO in endothelial cells Halofuginone inhibits TH17 cell differentiation by activating the amino acid starvation response Sirtuin-1 targeting promotes Foxp3+ T-regulatory cell function and prolongs allograft survival Deacetylase inhibition promotes the generation and function of regulatory T cells SIRT1 is required for AMPK activation and the beneficial effects of resveratrol on mitochondrial function Manipulating the bioenergetics of alloreactive T cells causes their selective apoptosis and arrests graft-versus-host disease Effector T cells require fatty acid metabolism during murine graft-versus-host disease Download references Rathmell and members of the Turka laboratory for discussions Supported by the US National Institutes of Health (P01-HL018646 to L.A.T Bhavana Priyadharshini and Laurence A Turka: These authors contributed equally to this work Bhavana Priyadharshini & Laurence A Turka The authors declare no competing financial interests Reprints and permissions Download citation Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing newsletter — what matters in science Welcome to the inaugural installment of The Wedge which will become a regular series where Eater Boston associate editor Dana Hatic delves into cheese-related topics around Boston executive chef at The Salty Pig and chief in charge of the restaurant’s cheese program The eight cheeses on the dinner menu at The Salty Pig are carefully curated to have mass appeal Whether you are a cheese newbie or somewhere closer to cheesemonger on the scale Josh Turka has prepared some options he knows will invite discussion Turka became executive chef of The Salty Pig about two months ago when Kevin O'Donnell left to work on the latest Coda Group restaurant project in the South End, a Venetian bacaro called SRV Turka had been a sous chef at the restaurant since May 2014 and took over the cheese program about three or four months into his tenure "[O'Donnell] encouraged me to kind of take this thing over and just see what I could do with it and run with it but he was pretty hands off and just let me take things the way I wanted to," Turka said so I've done a lot of learning by reading online Turka built up his knowledge and began shaping the program into something he felt would allow guests of all levels of cheese knowledge to find something to try "Generally we try and hit a little bit of different parts of the spectrum," he said "That way everyone can find something that they like or maybe something they've never tried before." The cheese spectrum has a lot of moving parts But the spectrum has a lot of moving parts there's the type of milk used to make the cheese — cow or goat — and then there's whether the cheese is hard and it's a party before you even get to where these cheeses were made "So that's the thing that really surprised me," Turka said the amount there is to know and the amount of different techniques that people have come up with to make cheese that can yield such crazy different results." some of the cheeses on the current menu at The Salty Pig "Right now we have two bloomy rind cheeses The bloomy rind cheeses he mentioned are typically Brie-style: They have that chalky which grows after a cheese gets misted with a water spray that contains a strain of penicillin Casual cheese fans often seek a familiar Brie-style cheese Turka said that people who love cheese but know less about the gritty details sometimes look for a familiar Brie-style cheese on a new list In addition to the Brie, Turka usually keeps a younger goat cheese on the menu alongside an aged cheese. Right now, he has two locally made goat cheeses from the same source: Boston Post Dairy a farmstead creamery in Vermont that produces the milk it then uses to make cheese The Tres Bonne goat cheese is aged nine months while the White Diamond is aged just 30 days "I think this is a really cool one to have together and they're completely different," he said where surprising flavors surface depending on the treatment of the product cow's milk cheese and it tastes like mushrooms or it tastes like brioche or something The Salty Pig offers a mix of old world and local cheeses "We try and split about half and half between European cheeses and American cheese to kind of give a little bit of a range of everything I think it's great for people — we're a restaurant where you have people come in who are kind of cheese connoisseurs then somebody comes in maybe for just a pizza and sees our cheese list and is like let me try something,' so I think we're often a great introduction to people into the world of cheese Showing them classic old world cheeses along with some locally made cheeses can be fun so we try and have a little bit of each," Turka said The international contingent on The Salty Pig's current menu features cheese from Italy the cheese absorbs some of the smoky flavor through the rind On the more moldy side of things sits the Shropshire Blue which has an orange hue more like cheddar than blue cheese Turka said the cheese makers used to add carrot juice to the milk before cooking it and the keratin would stay behind and dye the milk proteins They now use a naturally occurring food dye to create the color The cheese is bright and sharp but milder than most blues "You see orange and blue and gray and it's like that thing's going to be like an assault,' but it's actually really mild but it's not in-your-face pungent," Turka said is made from sheep's milk at a monastery in the Pyrenees "It's only made in this one little monastery and it's aged for four months," Turka said noting that the conditions at the monastery impact the cheese's flavor Environmental conditions make a big difference These are the processes that make cheese so interesting to Turka: A European-style cheese made the exact same way in the U.S purely because of the environmental conditions if he wants to put a European cheese on the menu but it's not available he can turn to local sources to find something similar "There's tons of cheeses there that are modeled off these classic European styles so it's really nice to have that resource," he said but they're often tied down to these rules of region and structure and sometimes the American cheeses can get a little bit more interesting." Turka said he works regularly with certain purveyors who in turn deal directly with cheese makers "We have a lot more opportunity to meet with some of those cheese makers as well noting the quality of cheeses that come from places like California but can often be difficult to source here "There's a strong local resource of cheeses and cheese makers to work with And we like to work locally as much as we can with everything," he said The Salty Pig uses the Copley Farmers Market when it's in season and sources other products from farms in Massachusetts and New Hampshire. "It's fun to stay local with our cheeses as well," Turka said and Turka said there was no exact formula for shifting out the cheeses. "I'd say once a month We won't change the entire list; we just kind of rotate cheeses on or off," he said A cheese could stay on the menu for as long as six to eight months if it's selling well Every time a new one is introduced into the mix Turka makes sure the restaurant staff has the chance to taste and discuss the cheese "There's a lot of knowledge that we expect out of our staff," he said "If you come in as a guest and don't know any of these cheeses but know what cheeses you want we try and make it so our staff can do a good job of recommending cheeses that will kind of fit this flavor profile so that you can experience something new." For a restaurant that features pizza and pasta Turka said they will occasionally use a cheese from the tasting menu to top a dish based on the current options at The Salty Pig and Shropshire cheeses with some olives to cut the fat of the cheese I love trying to get in new cheeses and new flavors," Turka said It's fun for our guests to see new things." [Illustration: Emily Phares] $4 million deal that will put him in the TBL next season Iverson has fallen from grace in slow motion As a once-heralded MVP and leader of an overachieving Philadelphia 76ers team that made it all the way to the 2001 NBA finals but a needed component of his creation myth Iverson changed the game and its culture with his style and his swagger while many dared not question the effects of his inefficient scoring style on the teams he supposedly championed wore out a welcome he probably never should have had in Memphis and returned to Philly only to split shortly thereafter Iverson as basketball revolutionary faded into the background and what that revolutionary stood for on the hardwood itself took center stage You can represent Iverson’s game in any number of ways even more flawed as a defender than he was in his gamble-happy glory days and forever tied to his own self-conception and his selfishness are no longer drowned out by the volume of his high-scoring game He might still be good for a few spins of the turnstile (a fitting turn of phrase given AI’s status as a ticket draw and a notorious defensive dupe) but NBA owners and managers clearly don’t see him as being worth the hassle Iverson had offers to play in Turkey and China Spears reports that Iverson’s deal will have an opt-out clause after the coming season should he look to make an NBA return or perhaps jump to another league but his deal will have no mid-season escape clause should a better offer come along Iverson will be playing in Turkey this season It’s a strange landing spot for a distinctly American basketball icon A Division of NBCUniversal DISCLAIMER: This site and the products offered are for entertainment purposes only and there is no gambling offered on this site This service is intended for adult audiences No guarantees are made for any specific outcome If you or someone you know has a gambling problem Ralf Turka was arguing with a classmate in school last winter when teacher Evan Dolan headed over “I thought I was about to get detention,” the Wood-Ridge senior said “I asked him what he thought about giving wrestling a try,” Dolan said But Turka gave the sport a try – one of 13 kids who walked through the cafeteria/wrestling room door in November and have stuck it out – as the Blue Devils resurrected the program after 14 years as a co-op with neighboring Hasbrouck Heights “Nobody wants to wrestle with another school’s name on their shirt,” said teammate Dennis Luzba who had wrestled for Hasbrouck Heights/Wood-Ridge “What we looked at was interest,” said Joe Sutera “What we have in this town is a lot of pride We thought the time in school was right to add the program.” Glen Rock and Saddle Brook also are going their separate ways this season after 11 years as a co-op program “It’s nice to be wrestling in the blue and gold [of Saddle Brook] again,” said Falcon coach Wayne Rogers Glen Rock/Saddle Brook won the freshman county championship last season as a combined program and that was part of the impetus to make the break now ‘Let’s just rip the Band-Aid off now,’Ÿ” said Glen Rock coach Corey Fitzpatrick “My team has a lot of freshmen and sophomores Let’s start building now with those guys who will be juniors and seniors in two years.” the co-op separations have added two “new” programs in a sport that has seen more and more teams – especially on the Group 1 and 2 level – unable to fill out a full lineup every night The NJIC still has six co-op wrestling programs “What we’re looking to do with the co-op program is to foster interest in the sport,” said NJSIAA assistant director Bill Bruno “If two teams in a co-op feel they have the interest to go back to separate programs The Blue Devils borrowed their match mat from the town’s recreation program Dolan even designed singlets with a new logo of a blue devil peeking out from behind a lightning bolt but we’re basically starting a program again from the ground up,” said Sutera who couldn’t say enough about the support the program has received from the school administration and the town’s recreation program He’s in the hallways and beating the bushes recruiting athletes.” “I think he asked every friend I knew if they wanted to come out for the wrestling team,” Turka said knowing that in a Group 1 school athletes need to multi-task “Wrestling is not an easy sell to these guys,” said Dolan a three-time Bergen Holiday champ and state qualifier when he wrestled at Hasbrouck Heights “I tell them it will make them a better football player or soccer player and they are realizing what it’s all about Wood-Ridge is 2-5,wrestling an independent schedule The Blue Devils have wins over Newark Academy and Dwight Morrow one of three on the team who wrestled for Hasbrouck Heights/Wood-Ridge a favorite to qualify for the state sectional tournament in North 2 wrestling a full NJIC schedule like Hasbrouck Heights “My plan is to build this up two or three years down the road,” said Saddle Brook’s Rogers who is working with a roster of about 15 varsity wrestlers while also going back to basics with Wood-Ridge “The first drill I ran with them was how to get in your stance,” he said And his experienced wrestlers are backing him up working with the younger athletes when they come off the mat after a tough bout and making sure they keep coming through that door every day we want to get the program up and running,” Cox said “We want a program that’s not going to die in a couple of years.” “My goal is to have guys with winning records,” Dolan said “I want guys to get to regions and maybe even bring somebody down to Atlantic City But the most important thing is that they compete I’m all about kids getting a great experience out of wrestling.” Sign In Register Desi Turka Indian Cuisine is offering special meal deals this month in honour of Diwali celebrations and those promotions will continue into November to celebrate the restaurant’s fifth anniversary not only is the restaurant offering meal specials but they are also providing free dessert for its guests Located at the border of Burnaby and New West on historic 6th Street Desi Turka Indian Cuisine offers a variety of dishes from several parts of India but specializes in North Indian flavours Owner Deepak Khanchi graduated with a hotel and restaurant management degree before moving to B.C agriculture and farming is my family profession so we carry key knowledge of spices and vegetables from farm to fork,” Khanchi says Desi Turka’s dedicated chefs have decades of experience working in five star hotels and large restaurants in India and other countries ​Desi Turka has a local reputation for excellence with over 10,000 Instagram followers “More than 10,000 followers on Instagram can't be wrong,” Khanchi says “It’s all local fans appreciating the food quality and experience.” The menu features over 80 items many of which are not available anywhere else locally There are also a huge variety of vegan dishes and most items are gluten and nut free The menu balances a mix of innovative and traditional meals with a blend of Eastern and Western flavours and spicy Indian food prepared with fresh herbs Desi Turka specializes in traditional Indian curries from various parts of the country and fresh tandoori pieces of bread made in its tandoori oven The menu offerings are designed to transport the diner on a culinary journey through different states and regions of India “Our chicken biryani and butter chicken are one-of-a-kind and our customers come back to us for these two particular items,” Khanchi says They have also launched an artistic cocktail and mocktail menu for guests The restaurant is perfect for family dining or for a romantic night out in its whimsical Indian-inspired setting The restaurant also prides itself on excellent service which is that ‘Nar Seva Narayan Seva,’ which means serving humanity is as great as serving God,” Khanchi says “We pay very close attention and treat guests like royalty.” In addition to its anniversary and Diwali specials which are listed in detail on the restaurant’s Facebook page and website there are also two ongoing specials for diners which features half-price wine bottles and beer BallinEurope buddy David Hein, hardworking Germany-based sportswriter and brain behind heinnews.com traveled to Braunschweig last night (lucky bastard) to witness Allen Iverson’s professional debut in Deutschland Answer’s Beşiktaş Cola Turka took on BG Göttingen in game two of 2010-11 Eurocup play Hein sent us this dispatch from a nail-biter of a game which left home fans happy and Iverson 0-3 in his European experiment The object of interest in BG Göttingen’s thrilling 85-83 victory over Beşiktaş Cola Turka in Week 2 of the Eurocup was clear there were signs reading things like: “We talkin’ about practice!” and “Yo A.I This sure as hell ain’t practice!” And then there were dozens of fans running around with NBA no “My whole thing is to live up to my expectations Just make sure every game that I play – win or lose – the fans and the people in the city enjoy what they see and know that I’m going to come out and play as hard as I can and give everything I have to this team like I’ve done with everything I’ve been on in the NBA,” said Iverson who had to watch as Trent Meachum nailed a buzzer-beating jumper for the German club “The thing you want to do is try to display your god-given abilities the best way you can and give ‘em something that hopefully they’ll never forget and give them something exciting Every one of the 4,202 spectators – a Göttingen club record since the game had to be moved to the Volkswagen Arena in nearby Braunschweig – was hoping to catch a glimpse of the old A.I. 11-time NBA All-Star and four-time NBA scoring champ “It was more than glimpses,” said Göttingen’s American coach John Patrick But it showed that he’s really dangerous one-on-one Even though we knew what his tendencies are somehow he’s able to get his shots off and his balance is so good Especially when you think that he’s 35 years old and he hasn’t played that much Iverson showed he is getting more and more used to the European game: He collected a season-high 18 points in a season-high 31 minutes shooting 5-of-11 from inside the arc and 1-of-2 from beyond it while knocking down all five of his free throws and collecting one rebound and one assist including a travelling call typically made on Americans shortly after arrival in Europe and an offensive foul charge on a drive with 44 seconds left “I guess it’s just gonna take some time for coach to figure how he’s going to use me and try to figure out and learn the things that I know how to do on the basketball court that will make us effective,” said Iverson who also admitted that he’s still trying to learn the Beşiktaş play calls Iverson also hopes he can learn how to get Beşiktaş in the winning column with the Turks 0-3 in TBL and Eurocup play with Iverson in the lineup “Just coming here and losing my first three games gives me a bad taste in my mouth But the only thing it does is encourage me to get better and learn the system and fit in better than I am,” said Iverson who started the game and played the first 19 minutes of the first half before getting poked in the eye One concern for Iverson fans is that Beşiktaş came back from a 14-point third quarter deficit to take the lead in the fourth period with “Mr Answer” on the bench and Beşiktaş coach Burak Biyiktay using the Turkish quartet of Cuneyt Erden Serhat Cetin and Ismail Cevik along with Polish international Michal Ignerski who was clearly the top man for the guests with 21 points and seven rebounds Iverson also said that he is not thinking about a return to the NBA and that finishing his career in Europe would be an option I already accomplished being an NBA basketball player I’ve done a lot of things in that league that not too many people have had a chance to do and have the luxury to perform at that level I’ve done a lot of things that I’m proud of in the NBA for the years that I was there,” said Iverson Obviously this team gave me an opportunity and gave me a chance And I think I would be letting them down if I was just focused on getting back to the NBA My focus is on getting this team better and doing everything I can for this club If I can have it my way I would finish my career right here.” Iverson without a doubt has one supporter: that being Patrick also following Iverson’s storied high school Patrick is particularly impressed with Iverson’s decision to come to Europe – and with his quick adjustment “I’ve coached against a lot of ex-NBA players overseas I’ve coached a bunch and coached against a bunch and usually it’s a shock and it takes weeks if not months to adjust to the European game and we were prepared to double him and run out at him and do things that we thought he didn’t see in the NBA with running and help defense and tripling “I wish him the best and I hope he realises that this is not really a step down and he’s got the heart to go overseas and give it a shot even though he had such a great career And he certainly proved to everyone that he’s still got it in him.” makes me want to drink alchoholic beverages and website in this browser for the next time I comment Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Notice: It seems you have Javascript disabled in your Browser please copy this code and paste it along with your comment: b6f0122a4fd26b2ade6f4c5e9b9255e0 Email: emmetryan@gmail.com Total Croatia News 2020- Continuing our series on Zagreb’s international food offer and the stories behind these cuisines and businesses the authentic Istanbul experience of La Turka My mother’s family is from the part of Turkey near the Greek border but my father’s family all come from the other side The western side is very close to the Balkan region in terms of food and culture La Turka’s retail manager Fares Hadad and co-founder Tayfun Azakli © Mateo Henec I lived in Slovakia for two and a half years before coming here I worked for Cisco Systems for 15 years – it’s one of the top 5 IT companies – and that’s where the job took me My wife is Croatian and we decided to relocate here We lived here for two and a half years initially then we went to Dubai for six or seven years before coming back here two years ago I think that if you get used to that lifestyle Your income is three to four times what you would get in Europe I would work in the fields when I stayed with my grandparents My kids were growing with a completely different perception of life in Dubai I don’t expect them to have the same experience as me I don’t want them to be handed everything on a plate Zagreb is a very safe and calm place to live In any big city – be it Istanbul or London – people can be rushing and also quite rude There are a lot of opportunities for businessmen here He’s also Turkish and married to a Croatian we were focussed only on wholesale and export Only last year we decided to go into retail We plan to open two more in Zagreb during the next six months there were only a few Chinese restaurants and a couple of bad Mexican places The product that we sell is not foreign to people here but they usually only know the Bosnian version We’re very careful about the quality of our product I believe that you must present it at a very high quality we make ours with extremely thin layers of pastry and the main nut we use is pistachio The syrup must not overpower the flavour of the pastry You should be able to taste each ingredient A selection of halva at La Turka © Mateo Henec We import our pistachios from southern Turkey Ghee is quite expensive; it’s rarely used in Bosnian baklava We have around 30 different variations of baklava on sale We chose this street to open our business because everyone ends up here at some point served on the terrace at La Turka © Mateo Henec We also have around 40 different kinds of Turkish Delight We sell the finest quality coffee available in Turkey which we present complimentary to anyone who comes to sit and try our food We want to offer an authentic taste of Istanbul Everything from the interior design to the music we play helps us do this We’re aiming to be a little like the Grand Bazaar You can read the introduction to our series on Zagreb international cuisine and the first installment here To follow our whole series on international cuisine and to follow the Croatian restaurant and gastro scene, keep an eye on our Gourmet pages here Save my name, email, and website in this browser for the next time I comment. Advertisers, internet giants and ad tech companies are about to meet for the annual NewFronts digital ad sales conference, but at a time when brands shift marketing strategies on the fly to account for unpredictable tariffs. the Cola Turka project.","type":"text"},{"_id":"RRCQOV4LJRAQNIC3ZSWZTZKRPY","content":"","type":"text"},{"_id":"PLQU4QRDMNCHRJDA24FNWXSNZ4","content":"","type":"text"},{"_id":"DBUK4JUELFFQFAKXTJIIZCA3Z4","content":"The two spots aren't anti-America but turn the idea of cola as an American symbol on its head as New Yorkers who are shown drinking Cola Turka suddenly become Turkish.","type":"text"},{"_id":"4XSOGN7SJZB53JBEGJPUXLUXIU","content":"","type":"text"},{"_id":"CEYGD7THYFHVFATCMINARBF2AM","content":"","type":"text"},{"_id":"O3Z7DIMSENBB5DRK37TE7H2TVE","content":"Mr Chase is well-known in Turkey for his bumbling family man character Clark W Griswold from the National Lampoon Vacation movies The agency cast him to portray a father perplexed by the weird cultural changes happening around him.","type":"text"},{"_id":"GR63NBIV2BEVJBISSI5U3KZF54","content":"","type":"text"},{"_id":"OQQTIH5YSJGQJCJUROIRXJVQUU","content":"","type":"text"},{"_id":"CX3E57IGNRE4BNX2DAK2XIPZQI","content":"Becoming Turkish","type":"text"},{"_id":"YQ5AMTAB3ZGDDGAOS2BDJB4M4U","content":"","type":"text"},{"_id":"3KQ27OK4TZCADFYJVDSCBPDOCE","content":"In the one spot Chase walks through Times Square as a car full of Turks wrapped in their national flag to celebrate a soccer victory He enters a diner to grab a cup of coffee and a cowboy sitting next to him begins using Turkish words after drinking from a red-and-white can of Cola Turka.","type":"text"},{"_id":"EGQY6GK7VRALRDGCGIDLQZFO6E","content":"","type":"text"},{"_id":"ZCKCVRT2Z5CYDLDVA3CWOGG5NM","content":"","type":"text"},{"_id":"HHIIBUTG6ZG4FF4OA7I4QM2HFM","content":"In the next spot Chase is seen parking his Griswold-style station wagon at his suburban home where his wife is preparing a Turkish meal for her parents and the children At the dinner table everyone sings \"Take me out to the ball game\" until they take a sip of Cola Turka and break into a Turkish-language 1930s Boy Scout song that is part of Turkey's national identity Chase sprouts a bushy mustache.","type":"text"},{"_id":"ND4MD6YSZJHZTCPKFPBODTL4NA","content":"","type":"text"},{"_id":"WWUFIQARLJB5PHBIZVXK23DLRA","content":"","type":"text"},{"_id":"NJTKFFL5NVHWHPKLBN34RDKMDA","content":"Ulker has not released initial sales figures for Cola Turka and did not return calls Erener claimed sales have been vigorous.","type":"text"},{"_id":"WF325HQABNCCBOOPPCKURV3KEU","content":"","type":"text"},{"_id":"53CHKX6PHVCONJKFYZK3RHQITM","content":"","type":"text"},{"_id":"7UE7HPZC3ZGK5OETCHP4YRZQT4","content":"Goal: 25% of soft drink market","type":"text"},{"_id":"DTSVY5SDRFDKLMYAHVRNDAO4WU","content":"","type":"text"},{"_id":"RKGVE5VOYRF2HLGTOTIS3JZ7KE","content":"Unlike the new Islamic colas Mecca Cola Qibla Cola and Zam Zam Cola that have sprung up around Europe and the Middle East to counter Western brands Ulker aims to be more than a niche brand in Turkey's 7.5 billion liter soft drink market Ulker has said in statements that its goal is a 25% share of Turkey's youthful currently dominated by Coke with a 57% share followed by Pepsi with 27%.","type":"text"},{"_id":"U3EF3REJ6JGCLLBY6JYFOXYPHQ","content":"","type":"text"},{"_id":"H4MMFYUWKRBT5AXOFKGI2TA3NI","content":"","type":"text"},{"_id":"5D5PNLHA55E75DL7CPRWOTTCCA","content":"According to local sources Coke has cut prices by more than 10% since Cola Turka's launch He has worked in newspapers from Albany to New York City He has also worked at every advertising industry trade publication that matters and he once visited Guatemala and once rode the Budapest Metro overseeing breaking news and daily coverage He also contributes reporting on the beverage automotive and sports marketing industries He is a former reporter for McClatchy newspapers where he covered business and state government and politics He previously covered the private equity industry as a reporter for PEI Media Lindsay Rittenhouse is a senior reporter for Ad Age covering broad advertising industry trends He was previously a freelance journalist and podcaster covering pop culture and entertainment as well as a Pilates instructor and a professional dancer the “Scream” franchise and Halloween costumes covers household and personal-care marketers He's based near Cincinnati and has previously written for the Atlanta Journal Constitution woodworking and graphic design industries and worked in corporate communications for the E.W Gillian Follett is a general assignment reporter for Ad Age. She writes about a variety of topics including social media influencer marketing and the creator economy Gillian graduated from Syracuse University’s S.I He previously covered corporate communications and public relations agencies as a reporter at PRWeek Jon Springer covers sports marketing and beverage marketing He formerly covered the food retail industry for Winsight and Supermarket News and is a former sports and features writer for The Cecil Whig Adrianne Pasquarelli is a senior reporter at Ad Age She is also a host of the Marketer’s Brief podcast and spearheads special reports including 40 Under 40 and Hottest Brands Pasquarelli joined Ad Age in 2015 after writing for Crain's New York Business where she also focused on the retail industry.  Bradley Johnson is Ad Age's director of data analytics Johnson focuses on data and financial topics related to marketing Los Angeles and New York including editor at large has a demonstrated history of working across the media and information technology industries he is a strong business development professional with Global leadership experience editor and content strategist based in Montreal and has been a Contributing Editor for Studio 30 covering stories from the Ad Age Amp community since 2018 travel and beauty when not developing content for brands.\r\n  Ad Age Studio 30 is the creative content arm of Ad Age. Built on the same bedrock of journalistic integrity, Ad Age Studio 30 specializes in custom and sponsored content that resonates with our audience. To partner with Ad Age Studio 30, email James Palma at jpalma@adage.com Kate is director of brand management and creative at Giant Food Kate ensures consistency across marketing channels strategically developing campaigns in line with the brand's purpose Kowalzik spearheaded initiatives in meal solutions Her work in bringing local vendor stories to life enhances brand health and engages customers Kate is a proud graduate of Savannah College of Art and Design She's currently pursuing an ICF coaching certification at Brown University Matt is president and chief creative officer at Heart & Soul Matt has two decades of experience in advertising and production Matt’s production experience includes ESPN His teams have won more than 100 national awards including Addys He’s been named Creative Professional of the Year by AAF Phoenix and Chief Marketing Officer of the Year by Phoenix Business Journal Bar S Foods and Bitchin Sauce plus destination marketing work for Virgin Hotels Arizona Office of Tourism and the Sedona Chamber of Commerce .st1{fill-rule:evenodd;clip-rule:evenodd;fill:#2a2a2a}By Associated PressAPAllen Iverson has become quite popular in Turkey He scored 15 points in his debut for Besiktas Cola Turka.ANKARA Turkey -- Former NBA All-Star Allen Iverson has scored 15 points in his debut for Besiktas Cola Turka but failed to carry his team to victory against Hemofarm Stada Hemofarm Stada defeated Besiktas 94-91 in a European Cup game on Tuesday in Istanbul the son of Besiktas Cola Turka" during the match The 11-time NBA All-Star had agreed to a $4 million two-year contract with Besiktas after no NBA team offered him a contract for the season Iverson is 17th on the NBA's career scoring list with 24,368 points over a 14-year career with Philadelphia He won the league's Most Valuable Player award in 2001 Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement, (updated 8/1/2024) and acknowledgement of our Privacy Policy, and Your Privacy Choices and Rights (updated 1/1/2025) © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices Please whitelist confidentials.com to continue to our site and enjoy an Ad-Light experience But surely everyone knows Urmston is the new Chorlton in fact ever since Chorlton became the most recent current Chorlton (that was when the cum-Hardy got dropped in a rebranding exercise because it was making people snigger too much) Though that’s what they said about Levvy… what does all this estate-agent waffle have to do with a recently opened Turkish joint in a village near Eccles And why all the chat about chuffing Chorlton (pardon my chs) Well (adjusting my socioeconomic commentator hat) that is just one highly pertinent example of how restaurants follow potential homebuyers and homebuyers follow restaurants in a vicious cycle of gazumpmanship and sharing platters Burton Road  - that West Didsbury artery now permanently furred up with temples of gastronomy - is another case in point demonstrating how a place just needs to reach a critical mass and it becomes a foodie ‘destination’ and unaffordable suburb concomitantly Well of course it’s good to attract (hat starts spinning furiously falls off head) 'footfall' and broaden the amenities available to locals and visitors alike; but bad if it means stretches of identikit eateries dedicated to trends over taste So I’m happy to report that Monton hasn’t tipped over into jam jars and slates-for-plates territory just yet at least if the latest opening La Turka is anything to go by This place is not chasing the cool factor (unless those drinks menus are a new ironic fad I’ve missed) Being the elegant creature I am I headed straight for the ‘classy martinis’ section of the menu (a genuine cocktail subcategory) and ordered myself a pornstar (as in the drink Our visit was on a Tuesday night: Monton clearly doesn’t need any life injecting into it if the crowd was anything to go by The place was so overwhelmed our drinks didn’t arrive until well after our shared starter the Lux mezze sharing platter for two (consisting of hummus £13.95) which proved to be a mixed bag The hummus was quite thin (which I didn’t mind) but the flavour tipped decidedly away from garlic and much more over into the sesame than I am comfortable with the stuffed vine leaves were pretty standard (i.e good if you like envelopes made of damp leaves filled with cold wet rice) The salmon bruschetta was an unusual but enjoyable addition the Circassian chicken tasted like those weird little pots of sandwich filling your nana buys the yoghurt spinach appeared to be made with decidedly more mayonnaise than is strictly authentic and the feta parcels were more like tepid parcels – the oil had clearly not been hot enough when cooking definitely a sign of a rushed kitchen which is a shame as the filling was delicious For mains we chose paprika lamb (£13.95 which was served in a pie dish with ‘seasonal vegetables’ which oddly made it look like a pub dinner that had lost its way somewhere around the Bosphorus The homemade doner kebab (£12.95) looked like a dog’s dinner but definitely tasted like a human’s No one expects beauty from a doner and the flavour of the lamb was good It was basically a superior version of that end of the night ‘treat’ without the lashings of guilt and chilli sauce which add so much to the experience I did suffer some menu-envy though – the table next to us ordered Lord of the Grill (£31 for two) a huge heap of charcoal-grilled flesh which brought me out in the meat sweats just looking at it When Confidential does the top ten meatiest feasts that is definitely going on the list so we skipped desserts and went straight for Turkish coffee (£2.30) black; and even though I shied away from ‘strong’ (realising this is code for teeth-dissolving rocket fuel from hell) ‘medium’ had plenty of pep in its step The best thing about La Turka is that it somehow effortlessly summons up that I’m-on-holiday-everything’s-great feeling without doing anything in particular to bring it about. It’s not the décor, as although that’s a light, airy space which looks pleasant enough, it certainly hasn’t been themed or designed to death (unlike, say, Palate) I can’t say why I enjoyed myself really just that alchemy that comes together sometimes If I was an estate agent I might say it was ‘brimming with character’ or had ‘a good vibe’ but then you would assume I was lying so I won’t If I lived in this neck of the woods (which sadly looks increasingly unlikely as the hype intensifies) I’d possibly visit again in the evening and definitely in the day for the amazing looking Turkish breakfast menu paid for by Confidential and completely independent of any commerical relationship La Turka Ambience: 4/5 A shot of sunshine in Eccles Recommended: the breakfast (or brunch if you’re Montonista) menu looks great Give a miss: Wavering veggies might struggle PLEASE NOTE: Venues are rated against the best examples of their kind: fine dining against the best fine dining Following on from this the scores represent: 1-5 saw your leg off and eat it 12-13 if you’re passing,14-15 worth a trip,16-17 very good Which restaurants have our readers been visiting in March We look at ten top names due to land in the city Looking for a little lift through your letterbox  Mediterranean cooking is based on select cuts of meat but cooked with a touch of Mediterranean flair  That's why at A La Turka in Stockton Heath they're now offering a range of beautifully-cooked roast dinners every Sunday  Every week you can choose from turkey They're served with all the trimmings including herb-roasted potatoes And they're all available individually or as a sharing board Book a table Sign up to our Untold Stories newsletter for news and stories from a diverse range of communities Thank you for subscribing!We have more newsletters A Kent restaurant owner rushed to Turkey following the devastating earthquake which caused the death of thousands of people After hearing about his hometown being hit by the quake Mehmet Ali Dari was determined to support the survivors Two of his restaurants in Herne Bay are being used as a ‘local relief centre’ to allow the community to donate items urgently needed in Turkey The earthquake hit near Mehmet’s hometown Gaziantep which was then followed by multiple aftershocks said in a post on Facebook: “I am deeply saddened by the recent earthquake that has struck my hometown The devastating impact on families and the community is heartbreaking and I want to do my part to help Read more:Kent restaurateur donates to help Turkey earthquake victims after parents survive disaster Read more: Kent firefighters among UK search and rescue team sent to Turkey after earthquakes Grapevine and Sunset Fish Bar to serve as a local relief centre for those affected by the earthquake." with the only used blankets being accepted Mehmet added: “Your generosity in donating these items will make a real difference in the lives of those affected by this disaster Your kindness will go a long way in bringing comfort and hope to my community in Gaziantep “I urge everyone to show their support by dropping off your donations at any of the A la Turka restaurants The death toll in Turkey and Syria has passed at least 21,000 The World Bank will provide $1.78bn to Turkey and the US will send £70.1m in aid for Turkey and Syria Manager Zara Claridge said Mehmet was in shock after hearing the news and drove to Turkey shortly after and he’s lost quite a few family members as well.” With all the donations they have already received They are now waiting for a driver to be available to send a lorry from BKM transport Zara has been impressed by the generosity of the community The restaurants partnered with Maya's community hub in Herne Bay to collect donations She said: “A lot of everything's been coming In an update on A La Turka’s Facebook page it reads: “We have received word that the aid convoy organisers are extremely grateful for all the support they have received.” Teenage boy flagged down car after being stabbed in Herne Bay robbery Council 'disappointed and concerned’ at plans to expand ULEZ into Kent Road closures on A2, A20, A21 and M20 to affect Dover, Tonbridge and Swanley drivers 'Going to miss you so much' Friends shocked and neighbours worried after man shot dead in Erith The Duck Inn: Canterbury’s Michelin-rated village pub where Ian Fleming wrote a James Bond novel Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right Traditional Turkish fare with a modern Australian twist is what's on offer at this sprawling The bulk of the menu is inspired by the recipes of the owner's mother There is also a build your own option or a set breakfast banquet menu which is great for groups rolls and plates all featuring traditional Turkish fare while dinner sees more large meze plates featuring seafood Some Turkish wines are available as well as Efes beer and a selection of local and imported beers on tap Dessert is a must and regularly features poached pears with a different dessert special of the day Alex Buharali believes it’s impossible to get authentic Turkish food outside of Turkey “You just can’t find all the ingredients here,” he says “Seventy per cent of my menu is home-made Turkish food The Istanbul-born former restaurant manager says it’s one of the reasons he opened Turka And although he serves traditional Turkish dishes such as beetroot dips; a kale salad with bulgur cracked wheat pumpkin seeds and dried apricots; or prawns in paprika-burnt butter Then there’s the dishes that fall under the general category of “middle eastern food” To understand why Buharali has included them on the Turka menu he says it’s important to know some history “The Ottomans ran that part of the world for 900 years and they brought their chefs when they conquered,” he says baklava and hummus can be found in Lebanon travel spots and more – curated by those who know This well-named meal consists of things such as cheeses slow-cooked tomato and capsicum dish resembling shakshuka the tempo picks up and Buharali serves quick and delicious rolls Meats like chargrilled chicken or lamb are served on long In traditional Turkish eateries there’s no menu; dishes (served cold and hot) are brought to tables on trays not unlike the way yum cha is served from carts The waiter comes with a big tray of ramekins and you take from the tray whatever you like Cold mezes consist of smoked eggplant or capsicum which are sautéed to tender and served with garlic yoghurt and walnuts flavourful sujuk (Turkish chorizo) pan-fried and served with capsicum so if the mood takes you go with the set-menu and let the chef choose Then you can sit back and take in the handsome space turka.com.au Charcoal Chicken and Rosewater Desserts: A Local’s Guide to Merrylands Where Chefs Eat: Peter Gilmore Really Knows Crows Nest Sign up to our What's On newsletter for a weekly email covering the best of Kent's food A La Turka has now revealed the opening date of its latest Kent restaurant after its previous date was pushed back The Turkish restaurant chain will be setting up shop on Harbour Parade in Ramsgate - and fans of Turkish cuisine won't have to wait long for their fix A spokesman shared the news they were "forced" to push back the restaurant's opening date due to a number of delays it's a long way since our planned timeframe in June-July but due to unforeseen circumstances and our desire to make this a success we were forced to delay this until September "We would like to thank each and every one of you for the kind support you have shown for us We are so grateful for such a wonderful following and interest "We had lots of ups and downs and small issues that take time to be sorted while opening this restaurant but we're confident it will be a success." opposite the town's Royal Victoria Pavillion Wetherspoon pub A La Turka is now due to open its doors on Monday A La Turka already has two successful branches in Canterbury and Herne Bay They took over what used to be the Bench Bar on Ramsgate's seafront in April of this year as they have been asked to remove their floral planters from the street outside the restaurant asked them to no longer keep planters outside the restaurant In a Facebook post, the owners are asking for anyone who likes their trademark planters to write to the county council and ask for permission to be granted to "improve the landscape of the area" To keep up to date with all the latest events, entertainment and everything you love about Kent, give our What's On Facebook page a like We will tell you everything you need to know about family activities and things to do around the county over the holidays You will be kept informed of new shops and restaurants coming to the area We also write more lighthearted positive pieces about what we love about the area We publish your pictures and videos, so do message us with your stories Like the What's On Kent Facebook page here You can also follow us on Twitter here Be the first to receive information from Eat Out Create and manage a listing for your restaurant Our reviews are based on anonymous visits that are paid for in full A’la Turka has been around for almost a decade but may finally have found the right home for their extravagant dining experience they have upped the game with their Turkish-slanted décor The choices are wide-ranging and they have different menu options with portions that stretch much further than they might suggest select their high-end menu titled the Ottoman Table (R295 per person) which could easily stretch to two with a few add-ons kizartma (a glorious mix of lightly fried carrots including doner kebabs with sliced lamb and beef on hot pita with yoghurt Adana kebab (minced leg of lamb) and tavuk shish kebab Add to that divine borek (spinach and feta wrapped in phyllo) and you’re done for the night You have to conclude with something sweet like a traditional baklava and for extra punch Sip on anything from Krone Borealis Brut Vintage Cap Classique to a more swanky Moët & Chandon if you’re celebrating. A’la Turka supports a number of wine estates like Spier or you could quietly get in the mood with still or sparkling rosewater Dressed for the part with a red fez to finish the look on the ball and quick to help with anything you might need First decide how you want to spend your meal at A’la Turka You can do it inside in the larger dining room where magic is created with the switch of 40 light bulbs; on the balcony with spectacular sunsets and views of the Gauteng horizon; outside around a festive table; or an intimate table for two in a secluded spot in the garden Or perhaps in one of the many private dining spaces which might include lounging on richly coloured cushions while you sip at your wine and receive a spectacular meal Or if you want to entertain a group of special friends speak to the owners about kitchen teas and conference facilities from clothes to jewellery; they’re also opening a hammam (Turkish bath) and Eat Out critics dine anonymously and pay for their meals in full. Read the editorial policy here Have you had a sensory adventure at A’la Turka in Pretoria? Let us know what you thought by writing a review Anatoli stood as a testament to the city's rich food.. Please log in to publish reviews and manage your content Download the app to enjoy the power of South Africa’s biggest restaurant directory in your hand