〔#輕旅行全世界〕#世界上10處彩虹景點 #找找看裡面有沒有你去過的景點？ 雖然現在無法出國，但是我們可以先欣賞美麗的照片，看看其他地區的美麗照片，用繽紛的色彩讓心情變更好！來看看世界10個色彩繽紛、宛如彩虹般夢幻的童話建築與小鎮吧～ 📍1.義大利-五魚村（Cinque Terre） 📍2.義大利-威尼斯 布拉諾（Burano） 📍3.義大利-波西塔諾（Positano） 📍4.奧地利－哈修塔特（Hallstatt） 📍5.波蘭-樂斯拉夫（Wroclaw）舊城區 📍6.羅馬尼亞-錫吉索拉（Sighisoara） 📍7.南非開普敦-馬來波卡普區（Bo-kaap） 📍8.哥倫比亞-波哥大（Bogota）舊城區 📍9.智利-瓦爾帕萊索（Valparaíso）舊城區 📍10.阿根廷-布宜諾斯艾利斯 博卡區（La Boca） 圖文來源：https://travel.yam.com/Article.aspx?sn=123702 👉想了解更多，可以參考上方網址或鎖定限時動態or留言給小編。 - ❤如有喜歡的景點，可以點選右邊「珍藏」按鈕，疫情過後想出門時就有滿滿旅遊筆記囉。 ❤防疫期間請與他人保持交距離，若無法保持，則應配戴口罩，保護自己及他人。 - 📷在照片標註或影片下方 #travelyam 就有機會透過輕旅行所經營社群(FB、IG、Line@...等)、特輯文章，讓更多粉絲看見喔~😍 - #輕旅行 #旅行 #一起輕旅行 #拍照 #攝影 #台灣 #台湾旅行 #風景 #travel #trip #special #taiwan #followme #date #浪漫 #約會 #觀光 #彩虹景點

哥倫比亞自上週三（28）起，全國多個行業工會聯合組織的示威在首都波哥大、第二大城麥德林等地展開，抗議總統杜克（Iván Duque）提出的稅務改革法案（Reforma Tributaria）。儘管哥倫比亞正受到第三波疫情的衝擊，但仍有上萬民眾走上街頭，期間示威者與警方爆發激烈對峙，目前示威仍在繼續且已造成至少20人喪命、逾800人受傷。 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 去年，哥倫比亞國內生產毛額下降6.8%，是近年來最差表現，因此總統杜克本月正式向國會提交稅務改革草案，增加稅收及減少政府支出以因應疫情所導致的財政赤字攀升。稅改草案旨在2031年為國家籌集約63億美元，草案中擬將徵稅門檻降低至月薪656美元，其他內容包括對中等收入以上民眾徵收基本服務稅和葬禮稅、對更多民生商品和服務加徵營業稅等。政府表示，稅收除了用以改善經濟狀況外，亦會被用來做為社會福利的支出。中央銀行也警告若未能通過稅改將會打擊國內經濟，穆迪評級機構已將哥倫比亞投資評級列為Baa2，僅比垃圾級高出兩個等級。然而，示威者稱稅改草案為貧窮民眾帶來「不成比例」的嚴重影響，以及因時有所聞的貪污醜聞而不信任政府是否會如實將稅收用於社會福利支出。除了表達對稅務改革的不滿，示威者也抗議政府的環境、原住民權利等政策。 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ✊🏻示威進入第六天，警民衝突也越演越烈，許多人權組織也紛紛譴責軍警暴力。人權觀察美洲區執行主任韋凡柯（Jose Miguel Vivanco）表示，由於死亡人數不斷增加，警察改革的必要性是不容置疑的，「應對從事暴力活動的示威者進行調查，但這並不是警察以及防暴警察部隊ESMAD使用武力的藉口」。隨著示威持續擴大，杜克稱「改革並非一時衝動，而是一種需要」，並表示將取消部分草案內容，包括取消增加商品的營業稅，轉而向企業加稅。昨（3）日，哥倫比亞財政部長卡拉斯基亞（Alberto Carrasquilla）也請辭下台，並由貿易部長雷斯特雷波（José Manuel Restrepo Abondano）接任，希望彌平民怨。 ———————————— #哥倫比亞 #波哥大 #稅務改革 #示威 #拉丁美洲 #國際時事 #國際新聞 #國際內世鏡 #colombia #bogota #protest #taxreform #reformatributária #latinamerica #insightintoissues- - 資料來源：法國國際廣播電台、衛報、The New York Times、Al Jazeera、The City Paper Bogota、Financial Times、The Bogota Post 圖片來源：The New York Times - 🌐補充資料： Opinion: Human rights violations mount with Colombia protests（The City Paper Bogota）｜http://thecitypaperbogota.com/opinion/opinion-human-rights-violations-mount-with-colombia-protests/27325

(Hosted) As it is inspired by Head Chef @cheffernandoarevalo’s journey as he seeks perfection in culinary art, referencing in particular the critical decisions he has to make from start to finish, the menu is designed as a fork in the road with diners having to choose between the themes of “Capture” and “Release”. While the former is inward-seeking with the essence of ingredients presented in precise minimalist fashion, the latter embodies the possibilities to maximise their fullest potential. When dining as a group, the entire table can’t differ in their menu choice. We couldn’t decide but fortunately, as my video shows, @preludio.sg has a solution on standby. @renztan did the honour and fate dealt us “Capture”. Immediately, a centrepiece reflecting this theme was placed on our table. Fresh, charcoal-baked corn bread was close on its tail, a stellar kogarashi and spring onion butter in tow. Then came the essences of “Smoke, Scallop and Butter” on an elegant tray. I was most taken with the novel brown butter ice-cream on oyster leaf covered in hazelnut crumble and French black truffle. The morel mushroom looked simple but with brocollini, spiced rub and preserved Amalfi lemon, it tasted anything but. The third bite was interesting as smoked caviar, Japanese cucumber, potato blini and yoghurt were encased in a crisp sugar shell. To complement, @markyyw brought out a Greek wine. He took care of the wine pairing that evening and my group of ladies who know a thing or two about vino (I’m looking at you specifically @linosaur), were really pleased with his pours. The next course was a divine double act of caviar dressed with drops of twenty-five-year-old balsamic vinegar and am amazing venison tartare with rice crisps, eggplant and clarified tomato water. Following that, a dish that recalls the awe and wonder Chef Fernando had as a child, of the ocean. As he’s originally from Bogota in central Colombia, it was a magical moment for him. Sea urchin, chervil root and a consommé were what he used to capture this memory. Conceptually and taste-wise, the pasta course was sensational. As perfectly cooked as the Brittany Blue Lobster was,... ⬇️Continued in Comments⬇️