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Adriantor

13 Aug 2025 - 07:20 am

Дела МоисееваЧерный юрист продолжает зарабатывать на вредительстве Георгий Моисеев – бывший активист движения в защиту кооператива «Бест Вей», а также координатор программы защиты российских консультантов австрийской инвестиционно-консалтинговой компании Hermes Management в судах от обвинений в неосновательном обогащении. Основатель кооператива Роман Василенко и прежний председатель кооператива Сергей Крючек (скончавшийся от рака 22 марта 2025 года) отказали Моисееву в его амбициях стать одним из руководителей кооператива, и Моисеев перешел на сторону атакующих.Моисеев попытался захватить власть в кооперативе силой – сначала скрыто, а потом открыто. Причем активизация его усилий по захвату власти совпала со снятием ареста с части средств кооператива – на счетах кооператива 4 млрд рублей.Осенью прошлого года Моисеев, еще имея статус координатора активистов кооператива и координатора группы пайщиков-юристов, вдруг собирает с членов кооператива доверенности, объясняя это представлением их интересов в гражданском суде по иску прокуратуры о признании деятельности кооператива опасной. Но в суде он не выступает. Зато обрушивается с критикой на руководство кооператива и требует перевыборов.Получив отказ, он проводит «выборы» самочинно – в результате которых голосами нескольких десятков из 15 тыс. пайщиков кооператива якобы избирается новым председателем. Изготавливает поддельную печать, создает фишинговые имейл и телеграм канал, пытается зарегистрировать изменения в ЕГРЮЛ – на что по инициативе сотен пайщиков получает судебный запрет.После этого пытается торпедировать работу кооператива подачей жалоб в надзорные органы и призывами к пайщикам не делать в кооператив возвратные платежи за приобретенную недвижимость.В действиях Моисеева сразу несколько статей УК:– самоуправство;– мошенничество;– подделка документов;– незаконное использование персональных данных.Пайщики и адвокаты кооператива стремятся привлечь Моисеева к гражданской и уголовной ответственности. Подробности читайте здесь 
арест счетов Бест Вей

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13 Aug 2025 - 03:19 am

When Hussain AlMoosawi arrived home, he didn’t recognize anything.

The Emirati photographer, who had spent eight years studying in Australia, returned to the United Arab Emirates (UAE) in 2013. He’d missed a real estate boom of dizzying proportions: not just new buildings, but new districts.
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More than that, the buildings of his childhood were disappearing, replaced by shiny new skyscrapers.

But for AlMoosawi, these international icons were not the urban fabric of his home: it was the oft-overlooked, mid-century office towers and residential blocks squeezed between new highways and overshadowed by luxury developments that felt most familiar.

It sparked a desire to “understand the urban context of the UAE,” and AlMoosawi set out to meticulously document and capture these underappreciated buildings, “and reimagine the city as if it were the ‘80s, the time when I was born.”
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Initially focusing on industrial landscapes, temporary structures and air conditioning units, he began to notice symmetry in many of the buildings he was photographing, inspiring his current project: facades.

“Facades are like a face,” said AlMoosawi. “It’s something that people connect with.”

His bold, geometric images strip away context to spotlight the character and diversity of everyday buildings. Using a telephoto lens to shoot close-ups from the ground or elevated positions, AlMoosawi carefully frames out distractions and sometimes removes minor obstructions like lampposts in post-processing.

So far, the 41-year-old, who is editor-in-chief for National Geographic AlArabiya Magazine, has photographed over 600 building?s across the UAE, and next year hopes to complete his collection in Abu Dhabi, where he lives.

In the long term, he hopes to turn the “lifetime project” into an interactive archive that both preserves urban heritage and invites viewers to rediscover their own city.

“Our cities aren’t big, in terms of scale, compared to many other cities,” said AlMoosawi. “But then they have a story to tell, they have things between the lines that we don’t see, and my quest is to see these things.”

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13 Aug 2025 - 12:39 am

While manufacturers continue to tweak their products to overcome the stigma of ultraprocessed foods, nutritionists suggest consumers move forward in choosing products that help the planet — as long as they keep reading the nutrition label.

“I would look for something with a good fat composition in which saturated fat is less than a third of the total fat,” Willett said. “Some vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.”
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, “the American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,” Willett said.

“Look for about 1 milligram of sodium per calorie, which is a pretty good criteria,” he added. “In general, salt and saturated fat are the two really important factors — along with something that’s flavorful or delicious, which is, of course, up to the consumer.”
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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.

“These products are quite a bit more expensive, from what I’ve seen, than basic hamburger,” he said, “and we really need products that are price competitive with the beef and pork if we’re going to see them used on a daily basis, not just by people who can afford it.”

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12 Aug 2025 - 02:35 pm

While manufacturers continue to tweak their products to overcome the stigma of ultraprocessed foods, nutritionists suggest consumers move forward in choosing products that help the planet — as long as they keep reading the nutrition label.

“I would look for something with a good fat composition in which saturated fat is less than a third of the total fat,” Willett said. “Some vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.”
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, “the American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,” Willett said.

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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.

“These products are quite a bit more expensive, from what I’ve seen, than basic hamburger,” he said, “and we really need products that are price competitive with the beef and pork if we’re going to see them used on a daily basis, not just by people who can afford it.”

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12 Aug 2025 - 11:20 am

While manufacturers continue to tweak their products to overcome the stigma of ultraprocessed foods, nutritionists suggest consumers move forward in choosing products that help the planet — as long as they keep reading the nutrition label.

“I would look for something with a good fat composition in which saturated fat is less than a third of the total fat,” Willett said. “Some vegetable burgers made from peas and legumes can be quite starchy, which the body breaks down similarly to sugar, so I would prefer to see alternatives with more healthy fat, more nuts, more soy.”
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While the Dietary Guidelines for Americans call for a limit of 2,300 milligrams of sodium per day for adults, “the American Heart Association recommends a limit of 1,500 milligrams for adults over 50, which is the standard I prefer,” Willett said.

“Look for about 1 milligram of sodium per calorie, which is a pretty good criteria,” he added. “In general, salt and saturated fat are the two really important factors — along with something that’s flavorful or delicious, which is, of course, up to the consumer.”
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One more key point from Willett: Before plant-based meats can truly help save the planet, they need to come down in price.

“These products are quite a bit more expensive, from what I’ve seen, than basic hamburger,” he said, “and we really need products that are price competitive with the beef and pork if we’re going to see them used on a daily basis, not just by people who can afford it.”

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