Book 'One day at a time' launched – Nagaland Post

 The second edition book titled “One day at a time” written by Sangmaikumba Chang was launched Friday, at Room 03 in Dimapur.
The book was published by Barkweaver Publications and edited by poet Dr. Easterine Kire.
The book is about real-life story of one who went through abuse, trauma, depression, substance-abuse, and recovery. 
Launching the book, Dr. Easterine Kire asserted that the edition of book was enlightening especially on subjects like mental health and recovery. She hoped that the editions of the book will be inspirational not only for the young but everyone undergoing similar experiences.
The programme also features wordsmith Moko Koza, and a conversation with the author and questions and answers session with the audience. 
Fyi, Room 03 is an Artist-focused venue designed to create an ambience for students and working people from across all generations. There is a stage for live events of all kinds, a book section with a collection of published works by both local and international authors, and a working space with a separate desk for people who want a quiet environment to work/study in. The kitchen serves up good clean food, and hot and cold beverages.  
Room 03 is a strictly non-alcohol/no tobacco zone, located at Khuda, Dimapur.
Since its opening in September 2021, Room 03 has seen performances by local artists like Alobo Naga, Abdon Mech, Imliakum Aier & The Electric Cool Kids, Trance Effect, Temsuclover, Khekrie Ringa besides many more, and has hosted outstation artist Ron Cha who also conducted a music workshop. The book launch on January 14, 2022 was the first literary events there.
Launched on December 3,1990. Nagaland Post is the first and highest circulated newspaper of Nagaland state. Nagaland Post is also the first newspaper in Nagaland to be published in multi-colour.
Ingredients 1 large red bell pepper 1 large yellow bell pepper, 2 medium size eggplants 2 small baby pumpkins 3tbsp olive oil 3 tbsp balsamic vinegar 2 garlic cloves, chopped 1 bunch parsley/ coriander Salt and freshly ground black pepper Method 1.

source