The note discusses. what is considered good impact evaluation â. evaluation that achieves a balance between the. competing imperatives of being useful, rigorous, ethical and practical â and how to achieve this. Footnotes throughout the document contain ref-. erences for further reading in specific areas.
Milo /ËmaÉªloÊ/ is a chocolate and malt powder that is mixed with hot or cold water or milk to produce a beverage popular in many parts of the world.Produced by Nestle, NestlÃ© milo was originally developed By Thomas mayne In, Sydney australia in. 1934it is marketed and sold in many countries around the. worldilo differs among regions, as is seen in this side-by-side comparison of Milo from New Zealand and Ghana. Milo is manufactured by evaporating the water content from a thick syrup at reduced pressure. The thick opaque syrup is obtained from malted wheat or barley.
Milonguero Style Tango. The Milongueros are the tango dancers who have spent their lives in the milongas of Buenos Aires. The last of this lineage of dancers from the Golden Era of tango (1935 to 1952) are now in their eighties.They are social dancers who developed their dance within the limits of crowded milongas. As such, their figures are compact, easily navigated, and safe for dancers nearby.or the most part they dance chest to chest in a close, intimate embrace. Their dance, based on walking, was developed by regular people, not professional dancers, and so by its nature is accessible to everyone. Most milongueros do not identify their tango as that associated with flash or posturing.