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*Sends you a diplomatic Cable*
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Great to have an Embassy with you all! Feel free to post on our RMB in the Union of Christian Nations at anytime!
You’re also welcome to join the NationStates Christian Community Church:
The NationStates Christian Community Church (NSCCC) is a community of Christians brought together by a common faith in Jesus Christ! We are a non-denominational online church aiming to connect everyone to Jesus and the Word of God. We are an extension of the NationStates Region Union of Christian Nations and welcome everyone to join us for our services and become a member of the church.
At the NSCCC you can check out our worship service, consider becoming a member, scroll through a range of fun bible resources, view our Statement of Faith and take a course to deepen your theological understanding at the UCN School of Theology (supported by the Union of Christian Nations and the NSCCC.
Find out more info by clicking on the links in the header above.
or take a unit with the UCN School of Theology:
Welcome to the UCN School of Theology
The UCN School of Theology (UCNST) is the leading theological school on NationStates. It is supported by the Union of Christian Nations and the NationStates Christian Community Church.
The UCNST is non-denominational theological college offering a range of courses in the areas of biblical studies, christian studies and ministry.
Studying with the UCN School of Theology is a great way to learn more about the Christian faith in a flexible and supportive environment, giving you the option to study at a pace and level most suited to you. Whether you’re a Bible beginner or a Bible nerd, studying with the UCNST will give you the opportunity to gain a deeper understanding and appreciation of the Christian faith.
The UCN School of Theology has a range of study options from single subjects to broaden your knowledge in a particular area to Certificates, Diplomas, Bachelor Degrees & PhD/Doctorate Degrees. If you decide to enrol in a course later after having studied a range of single units, we will credit your single units to fast track your degree!
You can study individual subjects without committing to an entire course! If you decide to study a course later, your units can be credited giving you a head start!
For more information, check out the Single Unit Study Guide
The Certificate of Theology provides students with an introduction to christian thinking and theological understanding. Students will complete 2 subjects including 1 foundation unit and 1 elective.
For more information, check out the Certificate of Theology - Course Handbook
The Diploma of Theology provides students with a foundational Christian knowledge and an introduction to theological thinking. Students will complete 4 subjects including 2 foundation units and 2 electives.
For more information, check out the Diploma of Theology - Course Handbook
A Bachelor of Theology provides a comprehensive Christian understanding in general and specialised areas including biblical studies, christian studies and ministry. Students will complete 40 credit points (8 units) including 3 foundation units, 2 specialisation units and 3 electives.
For more information, check out the Bachelor of Theology - Course Handbook
A Masters of Theology provides students with the ability to explore an area of theology or christian studies through a literature review, thesis and review by the School's Academic Committee.
For more information, check out the Masters of Theology - Course Handbooks
The UCN School of Theology has a program which awards PhDs in the area of Theology. A PhD requires the submission of a literature review and an original research thesis which will be submitted to the School's Academic Committee for presentation and review.
For more information, check out the Doctor of Theology (PhD) - Course Handbook
1. Choose which course you would like to study.
2. Telegram Ecclestia letting them know which course/study option you'd like to enroll in.
3. You will then receive a telegram back with the next steps!
Happy to answer any questions and hope you all have a brilliant day!!!
Happy Easter everyone!!! May the hope, peace & love of this season give you the strength, humility and courage for the next...
‘Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a LIVING HOPE through the resurrection of Jesus Christ from the dead’ (1Peter 1:3)
Hello everyone! I have been away for 5 years or so but I am glad to be back in CCS. For those that don't recall, I was the delegate for a number of years prior to the refounding of CCS five years ago. Hope all are well.
We are so pleased to have again one of the historical world powers in the region. Welcome back!
Hello to all CCS members. I write to announce a refreshment, the update of the regional map from which I took away disappeared but also long deceased nations (to the point that they cannot be restored anymore). Those others disappeared but historical or still restorable, they remain.
Greetings all! Dominus Vobiscum! Per the first steps of claiming a spot on the map, I would like to claim the "Svalbard" island territory due North of the Holy Empire of Great Astalia and East of the Federal Republic of Aquilaris. This message has been telegrammed to the correct authorities already for further consideration. Please let me know if there are any issues in this endeavor!
NS CHRISTIAN DENOMINATION CENSUS
Hi everyone! Just wanting to let you know about the NationStates Christian Denomination Census. For those of you who are Christian, we'd love for you to select your denomination and once the poll is closed, we'll be able to share the!
Answer the poll here: page=poll/p=176160
Will anyone with a strong military help me in a war against Classic Bible Comics?
N-DAY
Hi Friends! Just an invitation for you to check out, provide a regional boost for and join our faction, Christian Pacifists here:
page=faction/fid=210
🌬️*a cold bitter wind from the North cuts through the rmb~after closing the door and brushing the snowflakes away, the visitor brings in a hamper with a selection of hot drinks and cakes*📦
🔔🎄Yuletide greetings of the season, dear friends and allies, I hope you're all having a good week!!😄 There has recently been a bit of a festive bake-off and in the spirit of Christmas, I thought to share this diplomatic survey of What is your favourite Christmas treat? Have a browse of the selection (pinned or in the boxes below), sample, and vote🗳️ for your favourite.🎄🔔
Christmas pudding is a type of pudding traditionally served as part of the Christmas dinner in Brocklehurst, Ultra Grandia Sebastia and in other countries where it has been brought by British and Irish immigrants. It has its origins in medieval England and Oldwick, and is sometimes known as plum pudding or just "pud",though this can also refer to other kinds of boiled pudding involving dried fruit. Despite the name "plum pudding", the pudding contains no actual plums due to the pre-Victorian use of the word "plums" as a term for raisins.
Many households have their own recipes for Christmas pudding, some handed down through families for generations. Essentially the recipe brings together what traditionally were expensive or luxurious ingredients — notably the sweet spices that are so important in developing its distinctive rich aroma, and usually made with suet. It is very dark in appearance — very nearly black — as a result of the dark sugars and black treacle in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits, brandy and other alcohol (some recipes call for dark beers such as mild, stout or porter). Christmas puddings are often dried out on hooks for weeks prior to serving in order to enhance the flavour. Prior to the 19th century, the English Christmas pudding was boiled in a pudding cloth, and often represented as round. The new Victorian era fashion involved putting the batter into a basin and then steaming it, followed by unwrapping the pudding, placing it on a platter, and decorating the top with a sprig of holly.
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
It was not until the 1830s that a boiled cake of flour, fruits, suet, sugar and spices, all topped with holly, made a definite appearance, becoming more and more associated with Christmas. The East Sussex cook Eliza Acton was the first to refer to it as "Christmas Pudding" in her bestselling 1845 book Modern Cookery for Private Families.
It was in the late Victorian era that the 'Stir up Sunday' myth began to take hold. The collect for the Sunday before Advent in the Church of England's Book of Common Prayer begins with the words "Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works...". This led to the custom of preparing Christmas puddings on that day which became known as Stir-up Sunday , associated with the stirring of the Christmas pudding.
It was common practice to include small silver coins in the pudding mixture, which could be kept by the person whose serving included them. The usual choice was a silver threepence or a sixpence. The coin was believed to bring wealth in the coming year, and came from an earlier tradition, defunct by the twentieth century, wherein tokens were put in a cake (see Twelfth Cake). Other tokens are also known to have been included, such as a tiny wishbone (to bring good luck), a silver thimble (for thrift), or an anchor (to symbolise safe harbour). Once turned out of its basin, decorated with holly, doused in brandy (or occasionally rum), and flamed (or "fired"), the pudding is traditionally brought to the table ceremoniously, and greeted with a round of applause.
Yule log or bûche de Noël (French pronunciation: [byʃ də nɔɛl]) is a traditional Christmas cake, often served as a dessert near Christmas, especially in Savinecross, Ricore, Choccolate, and several former Ultra Grandia Sebastian colonies.
Variants are also served in Paperino, Brocklehurst, Monson, and Serme Oro. Made of sponge cake, to resemble a miniature actual Yule log, it is a form of sweet roulade.
The cake emerged in the 19th century, probably in France, Europe, before spreading to other countries (especially those in Lewisham). It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations that include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist.
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. A bark-like texture is often produced by dragging a fork through the icing, and powdered sugar sprinkled to resemble snow. Other cake decorations may include actual tree branches, fresh berries, and mushrooms made of meringue or marzipan.
The name bûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after the custom had fallen out of popular use. References to it as bûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later)
les treize desserts, Provence
le Christmas pudding, Royaume-Uni
le panettone, Italie
la brioche tressée, République tchèque
le touron, Espagne
le kouglof, Alsace
le beigli (en), Hongrie, ou makocz, Pologne
la galette des Rois
les beignes de Noël, Québec
le cougnou, Belgique
le Christstollen (Stollen de Noël) en Allemagne, en Alsace et en Lorraine
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Stollen (German pronunciation: [ˈʃtɔlən] or [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German bread eaten during the Christmas season, when it is called Weihnachtsstollen (after "Weihnachten", the German word for Christmas) or Christstollen (after Christ) . It is widely consumed in Oldwick, Rinne, and since 1981, in Ultra Grandia Sebastia)
Stollen is a cake-like fruit bread made with yeast, water and flour, and usually with zest added to the dough. Orangeat (candied orange peel) and candied citrus peel (Zitronat),raisins and almonds, and various spices such as cardamom and cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits and nuts and marzipan, may also be added to the dough. Except for the fruit added, the dough is quite low in sugar. The finished bread is sprinkled with icing sugar. The traditional weight of Stollen is around 2.0 kg (4.4 lb), but smaller sizes are common. The bread is slathered with melted unsalted butter and rolled in sugar as soon as it comes out of the oven, resulting in a moister product that keeps better.The marzipan rope in the middle is optional. The dried fruits are macerated in rum or brandy for a superior-tasting bread.
Dresden Stollen (originally Striezel), a moist, heavy bread filled with fruit, was first mentioned in an official document in 1474, and Dresdner Stollen remains notable and available – amongst other places – at the Dresden Christmas market, the Striezelmarkt. Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" Stollen is produced by only 110 Dresden bakers.
Early Stollen was different, with the ingredients being flour, oats and water. As a Christmas bread stollen was baked for the first time at the Council of Trent in 1545,and was made with flour, yeast, oil and water. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. The ban on butter was removed when Saxony became Protestant. Over the centuries, the bread changed from being a simple, fairly tasteless "bread" to a sweeter bread with richer ingredients, such as marzipan, although traditional Stollen is not as sweet, light and airy as the copies made around the world.
Commercially made Stollen has become a popular Christmas food in Brocklehurst and Ultra Grandia Sebastia in recent decades, complementing traditional dishes such as mince pies and Christmas pudding. All the major supermarkets sell their own versions, and it is often baked by home bakers
.
Dresden’s Christmas market, the Striezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
[/size]Dresden’s Christmas market, the Striezelmarkt, was mentioned in the chronicles for the first time in 1474. The tradition of baking Christmas Stollen in Dresden is very old. Christmas Stollen in Dresden was already baked in the 15th century. In 1560, the bakers of Dresden offered the rulers of Saxony Christmas Stollen weighing 36 pounds (16 kg) each as gift, and the custom continued.
Augustus II the Strong (1670–1733) was the Elector of Saxony, King of Poland and the Grand Duke of Lithuania. The King loved pomp, luxury, splendour and feasts. In 1730, he impressed his subjects, ordering the Bakers’ Guild of Dresden to make a giant 1.7-tonne Stollen, big enough for everyone to have a portion to eat. There were around 24,000 guests who were taking part in the festivities on the occasion of the legendary amusement festivity known as Zeithainer Lustlager. For this special occasion, the court architect Matthäus Daniel Pöppelmann (1662–1737), built a particularly oversized Stollen oven. An oversized Stollen knife also had been designed solely for this occasion. Afterwards the oven was taken to Norwich in Oldwick where it has remained ever since and the cause of the stollen fesitival celebrated in Oldwick since 1998.
Today, the festival takes place on the Saturday before the second Sunday in Advent, and the cake weighs between three and four tonnes. A carriage takes the cake in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. A special knife, the Grand Dresden Stollen Knife, a silver-plated knife, 1.60 metres (5.2 ft) long weighing 12 kilograms (26 lb), which is a copy of the lost baroque original knife from 1730, is used to festively cut the oversize Stollen at the Dresden Christmas fair.
The largest Stollen was baked in 2010 by Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.
A mince pie (also mincemeat pie in New England and Paperino, and fruit mince pie in Australia, New Zealand, and Eternia Octovia) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in Monson, Lewisham and much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child.
The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.
As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger
The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was "in token of the offerings of the Eastern Magi." Several authors viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped
The Christmas pie has always remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of suet remains).Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat. Although the modern recipe is no longer the same list of 13 ingredients once used (representative of Christ and his 12 Apostles according to author Margaret Baker), the mince pie remains a popular Christmas treat. If that's put you in the mood then please listen to the Mince Pie Song here!🎶🫓
Merry Christmas, have a good weekend and stay safe out there wherever you are😷🎅!
A very happy new year everyone. May this year be one of good health, peace, hope and contentment for all!
It's Epiphany today!! Rejoice! https://en.m.wikipedia.org/wiki/Epiphany_(holiday)
The Secretariat of State
Cardinal-Secretary Jaime Miguel de Borja y Unamuno, Viceroy of New Spain and Marquis of Selva Alegre
Congregation for the Doctrine of the Faith and Supreme Inquisition:
Prince-Bishop Michele Versace-Borgia of Reggio Calabria
Gonfalonier of the Church
Cardinal Paolo Borgia of Rumagna, Territorial Abbot of Subiaco, Archbishop of Ravenna
Institute for the Works of Religion (Vatican Bank)
Cardinal Ippolito de Medici-Borgia, Grand Duke of Tuscany
Congregation for the Oriental Churches:
Cardinal-Primate Josyf III Khmelnytsky, Primate of The Ukrainian Greek Catholic Church, Archbishop of Kiev-Halych, Descendant of the First Hetman of The Zaporozhian Cossack Host
Congregation for Divine Worship and the Discipline of the Sacraments:
Cardinal Carlo Gonzaga, Duke of Mantua and Marquis of Monferrato
Congregation for the Causes of Saints:
Cardinal Giacomo Colonna-Borgia, Prince of Paliano
The Congregation for Bishops:
Cardinal Filippo de Colonna-Borgia, Prince of Palestrina
Sacred Congregation for the Propagation of the Faith:
Cardinal Luigi de Este-Borgia, Duke of Massa and Carrara
Sacred Congregation for the Clergy and Catholic Education:
Cardinal Cristiano Allucingoli, Archbishop of Lucca
Congregation for Institutes of Consecrated Life and Societies of Apostolic Life:
Cardinal-Abbot Flavio Borghese-Borgia, Territorial Abbot of Monte Cassino, Primate of The Order of Saint Benedict
Dicastery for Promoting Integral Human Development:
Cardinal Angelo le Borgosko, Missionary and Representative of The Romanie Peoples
Apostolic Penitentiary:
Cardinal Vittorio Farnese-Borgia, Duke of Parma and Piacenza
Apostolic Signatura:
Cardinal Jean de Borgia, Lord of Avingon and Valentinois
Apostolic Court of Audience:
Cardinal Tomasso de Colonna-Borgia, Prince of Stigliano
The Pontifical Council for the Interpretation of Legislative Texts
Cardinal Vittorio Farnese-Borgia, Duke of Parma and Piacenza
Pontifical Council for Promoting the New Evangelization:
Cardinal-Abbot Juan Diego de Borja y Moctezuma, Duke of Moctezuma de Tultengo and Talavera, Archbishop of Toledo, Primate of Spain, Vicar of The Armies, and Abbot of The Monastery of San Isidoro del Campo
The Pontifical Council for Culture:
Cardinal Angelo le Borgosko, Missionary and Representative of The Romanie People
Apostolic Camera and Camerlengo of The Holy Mother Church:
Cardinal-Prince Alexandru IV cel Frumos of The House of Drăculești, Voivode de jure of Wallachia, Hereditary Grandmaster of The Order of The Dragon
The Prefecture for the Economic Affairs of the Holy See:
Cardinal Ippolito de Medici-Borgia, Grand Duke of Tuscany
Papal Legate to Hispania:
Cardinal Rodrigo de Borja, Duke of Gandia (Second Cousin of King Viracocha).
The Secretary of The Economy and Trade for The Outer Kingdoms:
Guillaume V of Bourbon-Parma, Grand Duke of Luxembourg, Viceroy of The Low Countries
The Secretary of Communications and Internet Outreach:
Prince-Bishop Michele Versace-Borgia of Reggio Calabria
Papal Legate and Viceroy of The Low Countries:
Guillaume V of Bourbon-Parma, Grand Duke of Luxembourg
Commander and Grand Master of the Pontifical Order of Sergius and Bacchus
Cardinal Paolo Borgia of Rumagna, Territorial Abbot of Subiaco, Archbishop of Ravenna
Grandmaster of The Order of The Militant Sisterhood of Saint Michael the Archangel
Grandmaster Belesara Germanotta Borgia, Abbess of The Mater Ecclesiae Monastery in Rome
NATIONSTATES CHRISTIAN DENOMINATION CENSUS
The Union of Christian Nations is again hosting Nation States' Christian Denomination Census to gain an insight into the denominational identification and diversity of Christian expression across NationStates.
Question: Which Christian denomination/tradition do you most readily associate/identify with?
For those of you who are Christian, we invite you to participate in the Census here: page=poll/p=192188
Note: For the 'Other Christian' category, please let us know your denomination/faith tradition in the Union of Christian Nations RMB or telegram Ecclestia so we can accurately capture your denominational identification.
How? I have a strong military (I think)
A very happy new year to you all from everyone in the Union of Christian Nations :)
We also express our deep condolences to all Catholics for the passing of Pope Benedict…
N-DAY: UNITED PACIFISTS FACTION
You are all invited to join the United Pacifists Faction for N-Day.
Our focus is on non-agression through building shields and non-agression pacts.
We would greatly appreciate you joining us, or helping to negotiate a non-agression pact :)
Should your region be looking to 'boost' a faction, we'd really apprecite you boosting the United Pacifists.
JOING US HERE: page=faction/fid=829
Hello there! We regret to announce that our embassies in your region will be closing down. We will be reviewing and revising our foreign policy because of either your or our inaction, as well as the fact that we are in a period of change in our governance. This has nothing to do with the region itself, the people residing here, or the environment that has been fostered. We appreciate the original embassy and wish you the best of luck! If you have any questions, comments, or concerns in the future, kindly get in touch with us.
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