KATROW
From Constructed worlds
KATROW IS THE TENTH PLANET FROM THE SUN IN THE MILKY WAY
[edit] SIZE
the Surface area of katrow is
144,798,465 km²
0.284 Earths
[edit] MAJOR SPECIES
KATROWN HUMANS
THE HUMANS ON KATROW ARE ALWAYS SKINNY MOST KATROWNS are 36-50 KGS max.
there skinn colour is very pale and some have a Light turquoise tint to them
[edit] ATMOSPHERE
[edit] NUMBER OF MOONS
KATROW HAS ONLY ONE MOON AND IT IS MADE UP OF 96% Hydrogen AND 4% Methane
[edit] COLOUR
go here to see what the planet could look like [1]
KATROW has a mostly green terrain
KATROW Is described as having a porous plasma rich interior without a molten core, and The surface of KATROW is covered rolling grass plains, and verdant hills, with a few trees.
[edit] LOCATION
KATROW IS THE TENTH PLKANET FROM THE SUN IN THE MILKY WAY AND IS TACKED JUST BEHIND PLUTO
[edit] POPULATION
625 million
[edit] DEMONYM
they are known as katrown
[edit] CURRENCY
KATROWN WON
THE CURRENCY HAS THE SAME AS VALUE AS THE EURO
THE CURRENCY SYMBOL: Θ
[edit] CLIMATE
The climate of the PLANET KATROW formed under the influence of several determining factors. The enormous size of the planet (but not as big as earth) and the remoteness of many areas from the sea result in the dominance of the continental climate, which is prevalent in European and Asian katrow except for the tundra and the extreme southeast. Mountains in the south obstructing the flow of warm air masses from the Indian Ocean and the plain of the west and north makes the country open to Arctic and Atlantic influences.
Throughout much of the territory there are only two distinct seasons — winter and summer; spring and autumn are usually brief periods of change between extremely low temperatures and extremely high. The coldest month is January (on the shores of the sea—February), the warmest usually is July. Great ranges of temperature are typical. In winter, temperatures get colder both from south to north and from west to east. Summers can be quite hot and humid, even in Siberia. A small part of Black Sea coast around Sochi is considered in Russia to have subtropical climate. The continental interiors are the driest areas.
katrow has a largely continental climate because of its sheer size and compact configuration. Most of its land is more than 400 kilometers from the sea, and the center is 3,840 kilometers from the sea. In addition, katrow's mountain ranges, predominantly to the south and the east, block moderating temperatures from the Indian and Pacific Oceans, but European Russia and northern Siberia lack such topographic protection from the Arctic and North Atlantic Oceans
Because only small parts of katrow are south of 50° north latitude and more than half of the country is north of 60° north latitude, extensive regions experience six months of snow cover over subsoil that is permanently frozen to depths as far as several hundred meters. The average yearly temperature of nearly all of European katrow is below freezing, and the average for most of Siberia is freezing or below. Most of Russia has only two seasons, summer and winter, with very short intervals of moderation between them. Transportation routes, including entire railroad lines, are redirected in winter to traverse rock-solid waterways and lakes. Some areas constitute important exceptions to this description, however: the moderate maritime climate of Kaliningrad Oblast on the Baltic Sea is similar to that of the American Northwest; the katrow Far East, under the influence of the Pacific Ocean, has a monsoonal climate that reverses the direction of wind in summer and winter, sharply differentiating temperatures; and a narrow, subtropical band of territory provides katrow's most popular summer resort area on the Black Sea.
In winter, an intense high-pressure system causes winds to blow from the south and the southwest in all but the Pacific region of the Russian landmass; in summer, a low-pressure system brings winds from the north and the northwest to most of the landmass. katrow is the coldest country of the world (average annual temperature is −5.5°C). That meteorological combination reduces the wintertime temperature difference between north and south. Thus, average January temperatures are −8°C in St. Petersburg, −27°C in the West Siberian Plain, and −43°C at Yakutsk (in east-central Siberia, at approximately the same latitude as St. Petersburg), while the winter average on the Mongolian border, whose latitude is some 10° farther south, is barely warmer. Summer temperatures are more affected by latitude, however; the Arctic islands average 4°C, and the southernmost regions average 20°C. Russia's potential for temperature extremes is typified by the national record low of −70°C, recorded at Verkhoyansk in north-central Siberia and the record high of 38°C, recorded at several southern stations
The long, cold winter has a profound impact on almost every aspect of life in katrow. It affects where and how long people live and work, what kinds of crops are grown, and where they are grown (no part of the country has a year-round growing season). The length and severity of the winter, together with the sharp fluctuations in the mean summer and winter temperatures, impose special requirements on many branches of the economy. In regions of permafrost, buildings must be constructed on pilings, machinery must be made of specially tempered steel, and transportation systems must be engineered to perform reliably in extremely low and extremely high temperatures. In addition, during extended periods of darkness and cold, there are increased demands for energy, health care, and textiles.
Because katrow has little exposure to ocean influences, most of the country receives low to moderate amounts of precipitation. Highest precipitation falls in the northwest, with amounts decreasing from northwest to southeast across European katrow. The wettest areas are the small, lush subtropical region adjacent to the Caucasus and along the Pacific coast. Along the Baltic coast, average annual precipitation is 600 millimeters, and in katrow capital it is 525 millimeters. An average of only twenty millimeters falls along the katrown-Kazakh border, and as little as fifteen millimeters may fall along Siberia's Arctic coastline. Average annual days of snow cover, a critical factor for agriculture, depends on both latitude and altitude. Cover varies from forty to 200 days in European katrow, and from 120 to 250 days in Siberia.
[edit] CUISINE
katrow has two man styles of cuisine
Mexican 50%
Swedish 50%
Mexican food is a style of food that originated in Mexico. Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices.
[edit] National cuisine
When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (the ancient city on which Mexico City was built), they found that the people's diet consisted largely of corn-based dishes with chiles and herbs, usually complemented with beans and squash. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chile pepper, beans, squash, sweet potato, peanut, fish and turkey.
Most of today's Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chile pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilis, broccoli, cauliflower, and radishes) and meats in Mexican food. There is also a sprinkling of Caribbean influence in Mexican cuisine, particularly in some regional dishes from the states of Veracruz and Yucatán. The French occupation of Mexico also yielded some influences as well: the bolillo (pronounced bo-lee-yo), a Mexican take on the French roll, seems to reflect this. There is also a minor Filipino influence as well, due to the Manila-Acapulco galleon trade, which lasted from 1565 to 1815.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehispánica (or prehispanic food).
[edit] Common dishes found on a national level
Foods that are part of the Mexican culinary tradition include:
- Common appetizers and side dishes found in Mexican cuisine
- Common main course dishes found in Mexican cuisine
- Common drinks found in Mexican cuisine
- Common desserts and sweets found in Mexican cuisine
[edit] Regional cuisine
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico.
[edit] Mexican cuisine outside of Mexico
A distinction must be made between truly authentic Mexican food, and "Tex Mex" (Texan-Mexican) cuisine. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine. Another style of cuisine that is commonly mistaken for Mexican food is New Mexican cuisine, which is found in New Mexico, USA.
While Mexican Restaurants can be found in almost any town throughout the United States, few use "authentic" or "traditional" techniques and ingredients. Some states, such as Texas, New Mexico, and parts of California and Florida, have high Mexican/Hispanic populations; many authentic Mexican Restaurants can be found in these parts of the country.
[edit] See also
[edit] External links
Template:Cookbook Template:Cuisinede:Mexikanische Küche es:Gastronomía mexicana fr:Cuisine mexicaine id:Masakan Meksiko it:Cucina messicana ko:멕시코 요리 ms:Makanan di Mexico nah:Mēxihcatl tlacualcāyōtl nl:Mexicaanse keuken ja:メキシコ料理 no:Meksikansk mat nn:Meksikansk mat pt:Culinária do México ru:Мексиканская кухня fi:Meksikolainen keittiö uk:Мексиканська кухня zh:墨西哥料理
Swedish cuisine tends to be hearty, practical and sustaining. There are large regional variations in the cuisine in Sweden, but most dishes are traditionally simple. In the north, some variations, including reindeer, and other game dishes, have their roots in the Sami people while, in the south, the supply of fresh vegetables is better.
Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th century, to the sushi and cafe latte of today. Many Swedish restaurateurs mix tradition with a modern, gourmet approach.
[edit] History
Sweden's long winters explain the lack of fresh vegetables in many traditional recipes. Plants that would sustain the population through long winters became the cornerstones: various turnips in older times such as the native rutabaga (in British English, "swede"), gradually supplanted by the potato in the 18th century. Before the influences of the french cuisine during the 17th and 18th century, as well as German food traditions, both before and after that period, a lack of spices made the food rather plain, although a number of local herbs and plants have been used since ancient times.
The importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and salt became a major trade item at the dawn of the Scandinavian middle ages, which began circa 1000 AD. Cabbage, preserved as sauerkraut, or lingonberry jam was used as a source of vitamin C during the winter. Lingonberry jam, still a favourite, also added some freshness to the often rather heavy food.
[edit] Meals
Swedes usually have three main meals per day, but there are at least two traditions followed:
The older tradition, still common among blue collar workers, consists of breakfast in the early morning (morgonmål), a light lunch before noon (called frukost earlier, today named lunch), and a heavy dinner (middag) at around five.
Since the early sixties, most 9 to 5 workers eat breakfast (frukost or morgonmål) when they wake up, a substantial lunch around noon, and a lighter dinner (middag) around six or seven in the evening.
It is also common to have a snack, often a sandwich or fruit, in between meals (mellanmål). In all schools including high school, a hot meal is served at lunch as part of Sweden's welfare state. Most Swedes also have coffee after lunch, and a coffee break in the afternoon, often together with a biscuit or similar.
[edit] Breakfasts
Breakfast usually consists of open sandwiches, possibly crisp bread (knäckebröd). The sandwich is most often buttered, with toppings such as hard cheese, cold cuts, caviar, messmör (a spread made from butter and whey), ham (skinka), vegetables (grönsaker) like tomatoes (tomat) or cucumber (gurka). Swedes usually do not have sweets on their breads such as jam (like the French and Americans), or chocolate (like the Danes). However, orange marmalade on white bread is common, usually with morning coffee or tea.
Many traditional kinds of Swedish bread, such as sirapslimpa (less fashionable today, but still very popular) are somewhat sweetened in themselves, baked with small amounts of syrup. Like in many other European countries, there are also lots of non-sweetened breads, often made with sourdough (surdeg). Swedish breads may be made from wholegrain, fine grain, or anything in between, and there are white, brown, and really dark (like in Finland) varieties which are all common. "Barkis" or "bergis" is a localised version of challah usually made without eggs and at first only available in Stockholm and Göteborg where Jews first settled but now available elsewhere.
Filmjölk (fermented milk), or sometimes yogurt, is also traditional breakfast food, usually served in a bowl with cereals such as corn flakes, muesli, or knäckebröd, and sometimes with sugar, fruit, and/or jam.
A third food that is commonly eaten at breakfast is porridge (gröt), often made of rolled oats or rice, and eaten with milk and jam or cinnamon with sugar.
Common drinks for breakfast are milk, juice, tea, or coffee. Swedes are among the most avid milk and coffee drinkers in the world.
[edit] Dishes
In August, Swedes traditionally eat boiled crayfish at feasts known as kräftskivor.
The most highly regarded mushroom is the chanterelle. It is considered a real treat. The chanterelle is usually served together with a piece of meat, or just fried with a sauce and some onions and put on a sandwich. Second to the chanterelle, and considered almost as delicious, is the porcini mushroom, or Karl-Johansvamp named after Charles XIV John (Karl XIV Johan) who introduced its use as food.
Internationally, the most renowned Swedish meal is meatballs, or köttbullar.
Traditionally, Thursday has been soup day because the maids had half the day off and it was easy to prepare. One of the most traditional Swedish soups is the pea soup, or ärtsoppa. It dates back to the old tradition of peas being associated with Thor. This is a simple meal, basically consisting of yellow peas, a little onion and often pieces of pork. It is often served with a little mustard and followed by thin pancakes (see Pannkakor). The Swedish Army still serve their conscripts pea soup and pancakes every Thursday.
Potatoes are the main complement to most dishes. Only in the last 50 years have other complements such as rice and spaghetti become standard on the dinner table. There are several different kinds of potatoes: the most appreciated is the new potato, which ripens in early summer, and is enjoyed at the feast called Midsummer. Other sorts of potatoes are eaten all year around.
Other typical Swedish dishes:
- Ärtsoppa — Pea soup
- Blodpudding — Black pudding
- Falukorv — Sausage originating from Falun. The lifts and pumps at the Kopparberg copper mine in Falun were, during the 16th and 17th centuries before the introduction of steam engines, powered by oxen. When these oxen died from strain or old age, the skin was turned into leather ropes used in the mine, and some of the meat was turned into Falukorv sausages.
- Gravad lax — Salmon, salted, and cured
- Isterband — Sausage made of coarsely ground pork, barley and potatoes
- Janssons frestelse (Jansson's temptation) — Grated potatoes, onion, anchovy and cream - the anchovy here is not the genuine anchovy, but the sprat - quite a different species and is also spiced. [2]
- Julbord — Christmas smorgasbord (smörgåsbord)
- Julskinka — Christmas ham
- Kaviar — Swedish caviar comes in tubes and is typically made from cod roe.
- Kåldolmar — Cabbage rolls
- Köttbullar — Swedish meatballs
- Köttsoppa — A rustic beef and root vegetable soup
- Kroppkakor — Boiled potato-dumplings, filled with pork
- Lutfisk — Stockfish
- Palt — Potato-dumplings with a filling of pork
- Pannkakor and Plättar — Pancakes
- Inlagd sill — Pickled herring
- Pölsa — Hash
- Raggmunk — Potato pancakes
- Stekt fläsk och bruna bönor — Pork and brown beans
- Pyttipanna — Chopped and fried meat, onions, and pre-boiled potatoes.
- Smörgåsbord — Smorgasbord
- Smörgåstårta — Sandwich cake
- Surströmming — Fermented Baltic herring - a rather different tasting species of herring - it has about 10% fat whereas Atlantic herring is 16% - this may occur because of the Baltic having half the salt concentration of many seas.
- Våfflor (Waffles) — Often served with jam with ice cream or whipped cream. Waffles also have their own day on March 25.
[edit] Drinks
Sweden is one of the heaviest coffee drinking countries in the world, second only to Finland. Milk consumption in Sweden is the highest of any country in the world. Milk is bought in milk cartons, and it is no coincidence that Tetra Pak, the world's largest maker of milk cartons, is Swedish. Milk is considered the standard drink to have with meals during weekdays in most families, for both children and adults.
[edit] At Christmas
- Julmust -- Traditional stout-like, sweet seasonal soft drink (jul means Christmas in Swedish) Also called påskmust (påsk meaning Easter) (carbonated)
- Glögg -- Mulled wine
[edit] Sweet drinks
- Enbärsdricka -- Traditional juniper berry soft drink
- Sockerdricka -- Traditional sweet-sour soft drink (carbonated)
- Fruktsoda -- Traditional lemon-lime soft drink (carbonated)
- Champis -- Soft drink alternative to sparkling wine (carbonated)
- Pommac -- Soft drink alternative to sparkling wine (carbonated)
- Trocadero (drink) -- Traditional soft drink with the taste of apple and oranges, with its roots in the north of Sweden. (carbonated)
- lingondricka -- lingonberry drink
[edit] Liquor
Stronger beverages are mainly of two kinds: The Akvavit, also called Aqua vitae, Scandinavian vodka or schnapps (snaps). A second popular drink is Absolut Vodka, one of the world's best known liquor brands. Both have around 40% alcohol. The production of hard liquor has a tradition dating back to the 18th century and was at a high in the 1840s. Since the 1880s, the governmental Systembolaget has a monopoly on selling spirits with more than 3.5% alcohol, limiting the access. Hembränt (moonshine) has been made in rural Sweden, but it has lessened in later years due to more liberal rules for the import of alcohol as well as increased smuggling.
Hard liquor has a tradition of being mulled. Gourmets pick their own selection of wild herbs, and put them into a bottle of liquor for a few days.
The typical Swedish beer is of a bright and bitter kind. The brands Pripps Blå and Norrlands Guld are typical examples.
[edit] Treats
In the summer, various cakes are common, often made with the fruit of the season. In the summer, the strawberry and cream cake is highly regarded. Strawberries are also often eaten on their own with sugar and milk or cream. With the late summer and autumn, apple cakes are baked. The apple cake is often served with vanilla custard, but sometimes with ice cream or whipped cream.
During the winter holidays, other traditional treats include:
- Knäck -- Christmas toffee
- Ischoklad -- Cold ice-chocolate "toffees"
- Lussebulle or Lussekatt -- Lucia bun, a Swedish saffron bun eaten on the Saint Lucia celebration (13 December).
- Pepparkaka -- Ginger snap
- Semla -- With the new year, the Lenten bun, or semla, is baked. It is a wheat bun with a cream and almond paste filling , traditionally eaten on Shrove Tuesday.
Popular kinds of kaffebröd ("coffe-bread") found in a typical konditori (a coffee shop with patisserie):
- Kanelbulle -- Cinnamon roll
- Wienerbröd -- Very similar to Danish pastry in the US, comes in several varieties and shapes, not as many as in Denmark though.
- Chokladboll -- Round balls made of an oatmeal-cocoa-sugar-butter mix, flavoured with vanilla and coated in coconut shavings or pearl sugar. (Negerboll, which literally means negroball, is the older, today less accepted, name of the treat. However, chokladboll (chocolate ball) is misleading as they don't actually contain any chocolate).
- Dammsugare -- "Vacuum cleaner", also "punsch-roll" or "150-ohmer" (due to the brown-green-brown coloring), a small pastry with a cover of green marsipan with the ends dipped in chocolate, and inside a mix of crushed cookies, punch, butter, and cacao.
- Biskvi -- A small round pastry with a bottom made of almonds and sugar, filled with butter cream and covered with a thin layer of chocolate. Was first made in France during the 19th century.
- Prinsesstårta -- "Princess cake", a cake layered with sponge cake, whipped cream, and custard under a green marzipan coating with powdered sugar on the top. Often decorated with marzipan roses and chocolate.
- Budapestbakelse -- "Budapest pastry", basically made of sugar, egg white, hazel nuts, whipped cream, and pieces of fruit like apricot or mandarine, decorated with some chocolate and powdered sugar.
- Napoleonbakelse "Napolitain" or "Napoleon pastry" -- Made of pastry dough, whipped cream, custard, and jam, the upper plate covered with icing and currant jelly.
- Kladdkaka -- A chocolaty and sticky cake.
- Arraksboll -- A ball flavored with arrak, similar in appearance to a chokladboll but very different taste.
- In recent years American brownies, cookies and cup-cakes have become popular in cafés and restaurants.
Common desserts include:
- Ostkaka -- Swedish cheesecake (very different from American cheesecake).
- Smulpaj and Smördegspaj -- ("Simple" pie and "pastry based" pie) Various kinds of pies and cookies are typical desserts, mostly served with coffee. Typical pies are apple pie, blueberry pie and rhubarb pie and there are many different recipes for each.
- Pannkaka -- Pancakes are almost never served "American style" (for breakfast) but either as dessert with sweet jam and/or whipped cream, or as a meal in itself, using less sweet toppings. (Pancakes for dinner are sometimes made thick (using an oven) and sometimes with pork meat or apples inside.)
- Spettekaka -- A sweet Swedish cake, shaped like a hollow cylinder, only common in the southern regions of Sweden, Skåne.
Typical Swedish treats (candy) include:
- Saltlakrits -- Liquorice candy flavoured with ammonium chloride.
[edit] Food and society
The people of Sweden are uniquely confident in their government, and expect it to solve their everyday problems, also when it comes to food. A famous story is when the lobby group Brödinstitutet (The Bread Institute) campaigned with a quotation from the Swedish National Board of Health and Welfare, recommending eating 6 to 8 slices of bread daily.
[edit] Health issues
Those who are not familiar with the cuisine may think of it as similar to that of its neighbor across the Baltic Sea, Germany, but, in fact, Swedish cuisine could more accurately be described as similar to Japanese food, centered around fish and pickled vegetables, but with potatoes instead of rice. In addition to fish, shellfish, and root vegetables, staples include vegetables in the kale and cabbage families, pork, cultured dairy products, rye breads, berries and stone fruits. Butter is the primary fat source, although olive oil is becoming more popular, as are other Italian imports, especially pasta, pizza and wine. Sweden's unique pastry tradition features a variety of yeast buns and cakes, which are considerably less sugary than those in the U.S. Although the number of overweight Swedes has been rising in recent years with the increase in more highly processed junk food, the obesity rate is still well below that of the U.S., at least in part due to smaller portions and a more active lifestyle. Low-fat products, wholemeal bread and other healthy alternatives are common - grocery stores usually sell milk in four or five different fat levels, from 3 to 0.1%.
The Swedish alcohol consumptions has increased greatly during the last decades due to more "continental" habits, as Swedes combine their traditional holiday binge drinking with casual weekday drinking, and relaxed import regulations - see alcoholic beverages in Sweden. Tobacco smoking has decreased greatly during the last decades, most because of many Swedes' transition to the national specialty snus and (more recently) due to smoking being prohibited in bars and public places. Recreational drugs other than alcohol and tobacco are less common in Sweden than in continental Europe, partly due to the long distance to areas of production.
[edit] Ethical issues
The Swedish people are concerned about the environment and animal protection. Swedish farmers actively advertise their products as free from genetic engineering, cruelty against animals, un-organic chemicals and excessive transportation (with the implication that these features are common in foreign food production). The national organic farming label, KRAV, is popular, and a fair trade label was recently established. The vegetarian and straight edge movements are widespread among Swedish youth.
[edit] See also
- Culture of Sweden
- Cuisine of Finland
- Cuisine of Lapland
- List of Christmas dishes
- Swedish festivities
[edit] Further reading
- Simply Swedish, Margareta Schildt-Lundgren, 2000. ISBN 91-974561-7-9
[edit] External links
Template:Cookbook Template:Commonscat
- VisitSweden - Sweden's official website for tourism and travel information Template:En icon
- Swedish Recipes for American Kitchens
Template:Cuisinede:Schwedische Küche es:Gastronomía de Suecia ko:스웨덴 요리 sv:Svenska köket uk:Шведська кухня
[edit] POPULAR CUISINE
[edit] EATING UTENSILS
[edit] LANGUAGE
there are FIVE main languages spoken and written on katrow
NATIVE SPEAKERS
KOSMOSAIN 75% [3]
ENGLISH 7%
GREENWORLDISH 6% [4]
RUSSIAN 6%
GERMAN 6%
SPOKEN AS A SECOND LANGUAGE
KOSMOSAIN 2%
ENGLISH 55%
GREENWORLDISH 20%
RUSSIAN 11%
GERMAN 11%
[edit] PRINT ENTERTAINMENT
[edit] T.V ENTERTAINMENT
[edit] FILM ENTERTAINMENT
[edit] MUSICAL INSTRUMENTS
the main music instraments used in katrow
synthazier
electric drums
electric sitar
[edit] ARCHITECTURE
[edit] COPS OR POLICE
[edit] MILITARY RANK STRUCTURE
[edit] LAW
[edit] SPORTS
katrow has 4 main sport
floorball 55%
blazeball 14
chess 20
poker 11
[edit] TRANSPORT
the main transport on katrow is
Toyota PM 65% [5]
Toyota Pod 25% [6]
Toyota eCom 10% [7]
[edit] RELIGION
katrow has 3 main types of religion
Shinto 34% [8]
feng shui 33% [9]
Taoism 33% [10]
![[1]](http://tn3-2.deviantart.com/300W/images3.deviantart.com/i/2004/09/b/6/Blue_planet_3.jpg){kind=link}
![[5]](http://en.wikipedia.org/wiki/Image:Toyotaconceptgfdl.jpg){kind=link}