While everyone is talking about "big data," the truth is that understanding the "little data" (stock reports, newspaper headlines, weather forecasts, etc.) is what will help you make smarter decisions at work, at home, and in every aspect of your life. The average person consumes approximately 30 gigabytes of data every single day, but has no idea how to interpret it correctly. Everydata explains, through the eyes of an expert economist and statistician, how to correctly interpret all of the small bytes of data we consume in a day. Readers will become effective, skeptical consumers of everyday data. Everydata is filled with countless examples of people misinterpreting data-oftentimes with catastrophic results: Millions of women avoid caffeine during pregnancy because they interpret correlation as causation The initial launch of HealthCare.gov failed in part because key decision-makers couldn't observe all of the data A baby food company was investigated by the Federal Trade Commission for cherry picking data Attorneys faced a $1 billion jury verdict because of outlier data The Space Shuttle Challenger exploded because the engineers were dealing with a limited sample set Hedge fund companies claim they can make smarter predictions-but the market data says otherwise. Each chapter of Everydata highlights one commonly misunderstood data concept, using both real-world and hypothetical examples from a wide range of topics, including business, politics, advertising, law, engineering, retail, parenting, and more. Readers will get the answer to the question, "Now what?", along with concrete ways they can use this information to immediately start making smarter decisions, today and every day.

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Nourishing: Recipes and Reflections on Recovery combines over 75 delicious recipes from around the world with heartfelt, honest and thought-provoking stories about the role food can play in the journey to recovery from illness. Nutritionist and cook Helen Ashwell reminds us how the smell, taste and texture of food can rekindle a forgotten memory. In Nourishing, snapshots of memories from staff, service users, patients and carers of Nottinghamshire Healthcare NHS Trust sit alongside the recipes, and highlight the importance of food, family, cultures and traditions in our lives. Handing down family recipes can generate feelings of belonging, warmth, love and acceptance among families and friendship groups. Beautifully illustrated throughout by food photographer Dick Makin, Nourishing promotes an interest in home-cooked food whilst offering insight into how people deal with personal adversity. Nourishing aims to raise awareness, reduce stigma and celebrate positive strategies for people with mental and physical health issues. Nourishing also reminds us that food can be a comfort: something that is vital for life and for living, but which is also connected to contentment, delight and nourishment of body and soul. The pleasure comes not just from eating, but from preparation and cooking. Michelin starred chef, Sat Bains, endorses the book by recognising the value of wholesome, home-cooked food and family support. He comments: "The routine of preparing and sharing food together goes further than nutrition. It brings a sense of balance into life.

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This book presents an up-to-date, detailed and thorough review of the most fascinating ecological findings of bird migration. It deals with all aspects of this absorbing subject, including the problems of navigation and vagrancy, the timing and physiological control of migration, the factors that limit their populations, and more. Author, Ian Newton, reveals the extraordinary adaptability of birds to the variable and changing conditions across the globe, including current climate change. This adventurous book places emphasis on ecological aspects, which have received only scant attention in previous publications. Overall, the book provides the most thorough and in-depth appraisal of current information available, with abundant tables, maps and diagrams, and many new insights. Written in a clear and readable style, this book appeals not only to migration researchers in the field and Ornithologists, but to anyone with an interest in this fascinating subject* Hot ecological aspects include: various types of bird movements, including dispersal and nomadism, and how they relate to food supplies and other external conditions * Contains numerous tables, maps and diagrams, a glossary, and a bibliography of more than 2,700 references* Written by an active researcher with a distinguished career in avian ecology, including migration research

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The Search for Good Wine is a highly entertaining and informative book on all aspects of wine and its consumption by nationally-syndicated wine columnist John Hailman, author of the critically-acclaimed Thomas Jefferson on Wine (2006). Hailman explores the wine-drinking experiences and tastes of famous wine-lovers from jolly Ben Franklin and the surprisingly enthusiastic George Washington to Julius Caesar, Sherlock Holmes, and Ernest Hemingway among numerous other famous figures. Hailman also recounts in fascinating detail the exotic life of the founder of the California wine industry, Hungarian Agoston Haraszthy, who introduced Zinfandel to the U.S.Hailman gives calm and reliable guidance on how to deal with snobby wine waiters and how to choose the best wine books and travel guides. He simplifies the ABCs of wine-grape types from the delicate pinot noirs of Oregon to the robust malbecs of Argentina and from the vibrant new whites of Spain to the great reds (old and new) of Italy. The entire book is dedicated to finding values in wine. As Hailman says, "Everyone always wants to know one basic thing: How can you get the best possible wine for the lowest possible price?" His new book is highly practical and effective in answering that eternal question and many more about wine.A judge at the top international wine competitions for over thirty years, Hailman examines those experiences and the value of "blind" tastings. He gives insightful tips on how to select a good wine store, how to decipher wine labels and wine lists, and even how to extract unruly champagne corks without crippling yourself or others. Hailman simplifies wine jargon and effectively demystifies the culture of wine fascination, restoring the consumption of wine to the natural pleasure it really should be.

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Our Pillivuyt platters can be found in fine restaurants throughout France a culinary country where cooking is taken very seriously. The Pillivuyt platters and plates are for the presentation of meat fish vegetables and desserts at the table. These platters make the perfect palette for your culinary artwork. Clean-up is a breeze. The Pillivuyt all-white finish and timeless design is robust and durable enough for everyday use.

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Fry Pans & Skillets - These 8 inch and 10 inch nonstick omelette pans feature durable "Sear" nonstick surface perfect for preparing eggs and omelettes, searing steaks, chicken breasts or seafood. With ultra-smooth surface, these nonstick skillets let you cook with little to no oil or butter for healthier entrees. The nonstick surface is so durable, you can cook with your favorite metal spatulas, spoons and whisks and easily flip sausages, hamburgers and heavier foods without scratching the surface. The convenience of two Calphalon fry pans in one set, 10 inch and 12 inch, feature wide, flat bottoms and an easy-release nonstick surface perfect for preparing grilled cheese sandwiches, hamburgers, potatoes or pork cutlets. The 12 inch fry pan includes tempered glass lid. Brushed stainless steel handles are riveted for durability and stay cool to the touch. Oven safe to 500 F. Lid with the 12 inch pan is oven safe to 400 F. Made in the USA. Dishwasher safe. Founded in 1963, Calphalon is a leading American manufacturer of professional quality cookware. Calphalon originated by supplying cookware to restaurants and commercial kitchens. Today, Calphalon offers a full range of cookware, bakeware and kitchen accessories to fit the culinary needs and styles of the home cook and professional chef. Product Features Calphalon hard anodized aluminum cookware conducts heat evenly to cook flawless eggs and omelettes, sear steaks or seafood "Sear" nonstick surface provides easy release for effortless cleanup Nonstick surface is durable to safely use metal, spatulas, spoons and whisks Brushed stainless steel loop handles stay cool to the touch Handles are riveted for durability 12 inch fry pan includes tempered glass lid PFOA-free interior Established in 1963, Calphalon is the culinary authority in kitchenware, dedicated to enhancing the home chef's experience during planning, prep work, cooking, baking and serving - Specifications Model: 1948259 Materials: hard anodized aluminum, nonstick interior, tempered glass lid (12" omelette pan) Lifetime manufacturer warranty Made in the USA 10" omelette pan 10 1/2" Dia. (18"L w/handles) x 3 1/2" H Base: 6" Dia. Weight: 2 lbs, 8 oz. 12" omelette pan with lid 12 1/2" Dia. (22 1/2"L w/handle) x 4"H (w/lid) Base: 7 1/2" Dia. Weight: 3 lbs, 8 oz. Care and Use Dishwasher safe Suitable for gas, electric, ceramic and halogen cooktops Pan is oven safe to 500 F Lid is oven safe to 400 F

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Saucepans - Professional and home chefs everywhere applaud the superior performance of Mauviel copper cookware that conducts heat 2 times faster than aluminum and 10 times faster than stainless-steel alone. The Mauviel M'heritage M'150c Copper Sauce Pan with Lid features the unsurpassed bonding of 90% copper and 10% stainless-steel for long-lasting cookware that does not split or separate. PFOA- and PTFE-free and a generous 1.5mm thick, the Mauviel sauce pan offers a polished copper exterior and stainless-steel interior for rapid, uniform heating of recipes from chunky applesauce and horseradish dip to green beans almondine and moo goo gai pan. The copper sauce pan also cools quickly so foods don't overheat and you maintain smooth control of cook times. Crafted in France by world-renowned Mauviel, the sauce pan's straight sides and edges accent the modern yet functional style for reducing sauces, simmering beef brisket, steaming vegetables and reheating rice pilaf. The nonreactive 18/10 stainless - Specifications Made in France Material: polished copper pan and lid exterior; 18/10 stainless-steel interior; stainless-steel rivets; clear-coated, cast-iron pan and lid handles .9-Qt. Sauce Pan with Cover Model: 6410.13 Capacity: .9 qt. Size: 5" Dia. (10" with handle) x 2 1/2"H (3" with lid) Weight: 1 lb. 11 oz. 1.2-Qt. Sauce Pan with Cover Model: 6410.15 Capacity: 1.2 qt. Size: 5 1/2" Dia. (11 1/4" with handle) x 3"H (3 1/2" with lid) Weight: 2 lb. 4 oz. 1.9-Qt. Sauce Pan with Cover Model: 6410.17 Capacity: 1.9 qt. Size: 6 1/2" Dia. (12 3/4" with handle) x 3 3/4"H (4 1/4" with lid) Weight: 3 lb. 2 oz. 2.7-Qt. Sauce Pan with Cover Model: 6410.19 Capacity: 2.7 qt. Size: 7 1/4" Dia. (14 3/4" with handle) x 4"H (5" with lid) Weight: 3 lb. 11 oz. 3.6-Qt. Sauce Pan with Cover Model: 6410.21 Capacity: 3.6 qt. Size: 8" Dia. (15 1/2" with handle

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. This Spanish-style pella pan has relatively low sides for better heat dispersion for slow cooking. The pan is constructed of blue steel with dual zinc handles. Diameter: 31.5" Height: 2.625" Metal Thickness: 16 Gauge Metal Type: Carbon Steel

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Versatile pan with heavy-duty, hard-anodized construction. Bronze-hued finish with nonstick interior. Interior is metal utensil-safe and provides easy cleanup. Dual-riveted, rubberized handle provides a confident grasp. Oven safe to 400 degrees F. We don't know the date that we officially borrowed stir-frying from the Far East, but when you have the Anolon Advanced Bronze Hard-Anodized Nonstick 12 in. Stir Fry Pan, it's always the first of Wok-tober. From linguini with bay scallops to stir fries created with farmer's market vegetables, the pan's heavy-duty, hard-anodized construction provides efficient and even heat distribution to help reduce hot spots that can burn foods. It boasts a warm bronze nonstick exterior coupled with a deep chocolate interior and a softly flared tulip-shaped profile. Restaurant tested by professional chefs - DuPont's Autograph 2 nonstick surface inside delivers superior durability that stands up to the rigors of a professional kitchen. Ideal for easy cleanup, this versatile pan is even safe for use with metal utensils. A revolutionary Anolon SureGrip handle features comfortable rubber over durable stainless steel for a confident grip and is dual riveted for added strength. About Anolon CookwareFor those who think recipes are more like suggestions, meet Anolon - a leading brand of gourmet cookware designed to empower food enthusiasts to creatively express themselves in the kitchen. Anolon gives home cooks the ability to cook outside the recipe by offering a wide selection of high-performance, exceptionally crafted cookware, bakeware, cutlery, tools and gadgets that satisfy the needs of each home chef's unique cooking style. Celebrate creativity in the kitchen with Anolon.

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LOVING THE GRINGO, A BICULTURAL LIFE describes a special, long and loving relationship, through real life anecdotes. The first time I laid eyes on my Gringo, he was doing the "twist," and I learned about the US "native" dance of the times. He resisted embracing my love for the opera, but did become enamored of our language, our way of life, and our food! Light, funny, and unexpected, these stories morror the lives and adventures of husbands, wives, parents, children, grandparents, friends and colleagues, as they cope with multicultural challenges. LOVING THE GRINGO affords the American reader a charming view of one couple's unique marriage, here in the States and in the Republic of Uruguay. The reader is continually captivated by the progression of their lives and their varied experiences. It is a "must read" for all ages, giving one a feeling of "I am so glad I read that!" Upon finishing the last paragraph the words of the eldest granddaughter, at five, echo in my ears: "I love their life!" Arch Manning, Retired Educator and another Gringo husband. LOVING THE GRINGO can also provide a unique resource for educators of multicultural studies. The acquisition of Spanish by my Gringo, makes a perfect case for the communicative approach. An additional resource is a short skit about a visit by some Gringa girls to Uruguay, and their experiences through the Christmas holiday celebrations. As an ESOL practitioner, I have spent hours looking for reading materials dealing with American cultural confusions. Many books I have perused have been the "multicultural" reader type with stories about Eskimos, Native Americans, Chinese, or stories about famous Americans. ESOL students want to read stories that give them insights into the American culture they have to deal with. Patricia Peabody, Retired Adult ESOL Instructor.

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Leguminous crops have been found to contribute almost 27% of the world's primary crop production. However, due to environmental fluctuations, legumes are often exposed to different environmental stresses, leading to problems with growth and development, and ultimately, decreased yield. This timely review explains the transcriptomics, proteomics, genomics, metabolomics, transgenomics, functional genomics and phenomics of a wide range of different leguminous crops under biotic and abiotic stresses, and their genetic and molecular responses. Amongst others the text describes the effect of nutrient deficiency, pesticides, salt, and temperature stress on legumes. Importantly, the book explores the physiobiochemical, molecular and omic approaches that are used to overcome biotic and abiotic constraints in legumes. It looks at the exogenous application of phytoprotectants; the role of nutrients in the alleviation of abiotic stress; and the microbial strategy for the improvement of legume production under hostile environments. Key features: demonstrates how to mitigate the negative effect of stress on leguminous crops, and how to improve the yield under stress the most up-to-date research in the field written by an international team of active researchers and practitioners across academia, industry and non-profit organisations This volume is a valuable and much-needed resource for scientists, professionals and researchers working in plant science, breeding, food security, crop improvement and agriculture worldwide. In universities it will educate postgraduate and graduate students in plant science and agriculture; it will also benefit those in scientific institutions and in biotech and agribusiness companies, who deal with agronomy and environment.

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A wealthy madam who was known from San Francisco to Victoria in the early part of the 20th century, Stella Carroll was glamorous, worldly and determined to succeed. Her bordellos were fashionably decorated and patronized by the affluent and the powerful; she offered the best of everything-fine food and wine, cigars, entertainment and, of course, girls. The author, with the cooperation of Stella's family in California and New Mexico, has provided an intimate portrait of this infamous, unrepentant woman, her business and her tenuous relationships with double-dealing politicians and corrupt police, whose cooperation was essential to her success in the shadowy world she inhabited. Stella was a woman of contrasts. Her scandalous lifestyle and fiery temper often landed her in court on morals charges, yet she was devoted to and supportive of her family and gave generously to orphans and charities. This compelling non-fiction narrative is a fascinating look at Stella's life and at how things were in Victoria 100 years ago.

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This is a compelling story of the multiple woes that befall a precocious and desperately lonely child growing into adulthood in a world devoid of tolerable toilet facilities. It deals with a very real, admittedly unpleasant, problem that plagues human existence in the underdeveloped world. It is a manifest law of nature that what goes into the stomach must come out, sooner or later, as body waste. But what happens where bearable, basic facilities for discharging this excrement are nonexistent? Amfriyie, our tragic hero, grew up in a world where there were absolutely no dignifying alternatives to the loathsome pit latrine. Following his first experience of its degradation, he swore to never again USE one. But as his only remaining option of resorting to hidden corners in the open air proved to be increasingly untenable, his life quickly became a virtual battleground between needing to eat and refusing to eat sufficiently. The inflexible Amfriyie became terribly alone. Solidarity and sympathy were scant in a world where everyone except him managed to make a virtue of necessity of the detestable pit latrine. When Amfriyie was but six years old, his fortuitous but tragic exposure to a neighborhood girl of his dreams while he was defecating in a hideout cost him staggeringly painful emotional anguish and isolation. In primary school, his inclination to eat as little as possible in order to lessen the trials and tribulations attendant on putting food in the stomach pushed him to the edge of physical collapse. During his high school years, bowel problems resulted in the rupture and tragic termination of his relationship to a sweetheart who alone had shielded him from the suffocating solitariness of his life. In his university years and thereafter, his commitment to redemptive politics geared toward reconstruction and modernization of society away from entrenched primitive conditions earned him powerful enemies who contrived his untimely assassination. The ubiquit.

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There is a better way to feed your baby. Super Nutrition for Babies gives parents the latest science-verified nutritional recommendations for feeding their child. Based on a program used at one of the largest holistic practices in the country, this book provides information on all aspects of nutrition and feeding, including introducing meat in a child's diet, healthier alternatives to dairy and soy, starting solid foods, establishing a regular eating schedule, dealing with picky eating, and the best foods for every age and stage so your baby gets the best nutrition to minimize illness and optimize sleep, digestion, and brain development.

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The Nurse in the Kitchen is a compilation of recipe submissions provided by the members of Chi Eta Phi Sorority, Inc. located in states across the United States. Most of the recipes included in this cookbook are quick, easy to prepare, and compliment a busy lifestyle. Some may require lengthy cooking but these often need very little work. This cookbook is dedicated to the Founder, Aliene Carrington Ewell and Jewels: Clara E. Beverly, Lillian Mosely Boswell, Gladys Louise Catchings, Bessie Foster Cephas, Henrietta Smith Chisholm, Susan Elizabeth Freeman, Ruth Turner Garrett, Olivia Larkins Howard, Mildred Wood Lucas, Clara Belle Royster, and Katherine Chandler Turner. Their memory will live on, as members of Chi Eta Phi Sorority, Inc. continue to live up to the motto: "Service for Humanity."Countless individuals have contributed a great deal of time, effort and commitment to the tasks of collecting, editing, and preparing the manuscript for this project. While space does not permit listing everyone by name, Psi Phi Chapter would like to express genuine appreciation for the contributions and support of the national membership of Chi Eta Phi Sorority, Inc. A special "thank you" is extended to Janice Bonner-Davis RN (a member of Psi Phi Chapter located in Baton Rouge, Louisiana) who was the visionary for this project and instrumental in developing the initial groundwork. The 'Nurse in the Kitchen' will serve as a marketing and recruitment tool to increase the visibility of Chi Eta Phi Sorority, Inc. while generating funds to support t

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Microsomes, Drug Oxidations, and Chemical Carcinogenesis, Volume I, documents the proceedings of the 4th International Symposium on Microsomes and Drug Oxidations held in Ann Arbor, July 1979. The symposium reviewed progress in the understanding of scientific and biomedical problems from a biochemical, biophysical, pharmacological, and toxicological perspective. The book contains 117 contributions made by researchers at the symposium, which are organized into three sections. The papers in Section I focus on the chemical and physical characteristics of cytochrome P-450. Section II examines the mechanisms of action of cytochrome P-450 and related enzymes. The studies in Section III deal with the influence of membrane structure and protein synthesis on electron transfer components. This book seeks to aid future progress in understanding the complexities of metabolic transformations by these versatile enzyme systems that act on physiologically important lipids as well as on a wide array of foreign substances, including drugs, anesthetics, industrial chemicals, food additives, pesticides, carcinogens, and nonnutrient dietary chemicals.

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A book that challenges the conventional notion of a slum. Spread over 175 hectares and swarming with one million people, Dharavi is often called 'Asia's largest slum'. But Dharavi is much more than cold statistic. What makes it special are the extraordinary people who live there, many of whom have defied fate and an unhelpful State to prosper through a mix of backbreaking work, some luck and a great deal of ingenuity. It is these men and women whom journalist Kalpana Sharma brings to life through a series of spellbinding stories. While recounting their tales, she also traces the history of Dharavi from the days when it was one of the six great koliwadas or fishing villages to the present times when it, along with other slums, is home to almost half of Mumbai. Among the colourful characters she presents are Haji Shamsuddin who came to Mumbai and began life as a rice smuggler but made his fortune by launching his own brand of peanut brittle; the stoic Ramjibhai Patel, a potter, who represents six generations from Saurashtra who have lived and worked in Mumbai; and doughty women like Khatija and Amina who helped check communal passions during the 1992-93 riots and continue to ensure that the rich social fabric of Dharavi is not frayed. It is countless, often anonymous, individuals like these who have helped Dharavi grow from a mere swamp to a virtual gold mine with its many industrial units churning out quality leather goods, garments and food products. Written with rare sensitivity and empathy, Rediscovering Dharavi is a riveting account of the triumph of the human spirit over poverty and want.

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Common Sense and a Little Fire traces the personal and public lives of four immigrant women activists who left a lasting imprint on American politics. Though they have rarely had more than cameo appearances in previous histories, Rose Schneiderman, Fannia Cohn, Clara Lemlich Shavelson, and Pauline Newman played important roles in the emergence of organized labor, the New Deal welfare state, adult education, and the modern women's movement. Orleck takes her four subjects from turbulent, turn-of-the-century Eastern Europe to the radical ferment of New York's Lower East Side and the gaslit tenements where young workers studied together. Drawing from the women's writings and speeches, she paints a compelling picture of housewives' food and rent protests, of grim conditions in the garment shops, of factory-floor friendships that laid the basis for a mass uprising of young women garment workers, and of the impassioned rallies working women organized for suffrage. From that era of rebellion, Orleck charts the rise of a distinctly working-class feminism that fueled poor women's activism and shaped government labor, tenant, and consumer policies through the early 1950s.

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Inflammation can occur due to a number of reasons. It could be caused by arthritis or some other auto immune disease. Whatever the cause, it is something that causes a great deal of discomfort and pain. "Anti-Inflammatory Diet: The Long Term Benefits" can help the reader to find out what foods can be consumed to help alleviate the symptoms of inflammation. The main aim that the author has is to show how a specific diet can do wonders to help the persons who suffer from inflammation. Prescribed medication does not work all the time.

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Welcome to Range Kleen, a dynamic assortment of range accessories, bakeware, kitchen gadgets, storage solutions items to manage an On-The-Go lifestyle, pot racks, stainless steel and cast iron cookware. Range Kleen's philosophy? Take Care of The Customer, by designing and updating products to add comfort and convenience, as well as fun to your life. Our number one goal is to make Range Kleen the Heart of Your Home. Our Tradition ten piece set includes 9.5 inch and 11 inch skillets; a 9.5 inch saute pan with glass lid; 1.25 quart and 2 quart saucepans with glass lids; and a 10 quart stock pot with glass lid. Our set provides a wonderful basis for cooks seeking to upgrade their home cookware or as a great starter set for couples just starting out! Vacuum-pressure cast aluminum is superior to stamped in both shape and thickness. Tradition cookware is guaranteed never to warp. The 3-layer nonstick interior and 2-layer nonstick exterior surfaces protect foods from sticking and burning - manufactured with Dupont Autograph 2 Gourmet Non-Stick Surface - Restaurant Tested. Tradition cookware is exceptionally easy to clean and facilitates fat-free cooking - fat-free cooking can be achieved without the addition of oil, fat or sprays. Wooden handles allow safe and easy transporting of pans, and stay cool on the stovetop so no potholders are necessary. Wooden handles can be wrapped with foil for use in oven. A light coating of food-grade mineral oil on the handle after oven use is suggested. The nonstick surface is designed to never chip, crack, blister, bubble or peel. Medium high heat will achieve great cooking results and saves valuable energy. Wooden or plastic utensils are recommended. Dishwasher clean up is not recommended for pans. Handles are designed for comfort and stability. Cast aluminum pans are ideal on ceramic, glass, and electric stovetops. For pans with lids: Glass lids are heat-resistant. Limited Lifetime warranty. Manufactured in Germany.

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