Yahalava http://yahalava.com/ Mon, 23 Aug 2021 01:05:54 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://yahalava.com/wp-content/uploads/2021/05/cropped-icon-32x32.png Yahalava http://yahalava.com/ 32 32 Here’s why your “revolutionary” infection will be unique to you https://yahalava.com/heres-why-your-revolutionary-infection-will-be-unique-to-you/ https://yahalava.com/heres-why-your-revolutionary-infection-will-be-unique-to-you/#respond Sun, 22 Aug 2021 23:10:50 +0000 https://yahalava.com/heres-why-your-revolutionary-infection-will-be-unique-to-you/

Hello, Dallas! It’s Monday August 23.

Your titles:

Not all COVID-19 infections are created equal. What I have discovered with a “breakthrough” infection is that I am not treated like a governor – and you may also have a different experience than anyone else.

Now the weather forecast for the day: Wet all day. High: 96 Low: 77.

Here are the best stories today in Dallas:

  • Dallas Cowboys: “Oh, you mean fashion.” (Instagram)
  • The Dallas Mavericks: “Congratulations, guys, let’s get to work.” (Instagram)
  • Dallas Museum of Art: “What is the title of this painting? Wrong answers only. (Caption in comments!) Vigorous applications of paint – often containing varnish mixed with coats of glaze – add intensity to this painting of a fisherman from Cape Cod. ” (Instagram)
  • Dallas Animal and Adoption Service Center: “Want to help DAS pets, but can’t adopt or foster? Donate an item from our Amazon Wish List! Right now our greatest needs include: Plastic crates for large dogs High value dog treats Cotton washers for cleaning our kittens. ” (Facebook)
  • JCC Dallas: “A brilliantly modern take on Jewish culinary traditions for a new generation of readers, a shining new star in the culinary world. Join Jake Cohen in conversation with CNN’s Holly Firfer for a live cooking demonstration! ” (Facebook)

From our sponsors – thank you for supporting the local news!

Featured companies:


Advertisement :

Please follow and stay informed! I’ll see you soon. If you like these newsletters, consider inviting some of your friends and neighbors to follow. You can send them this link to subscribe.

Kevin phinney

About me: Kevin Phinney has lived and worked as a writer and editor in Austin, Los Angeles, New Orleans, Seattle and New York. He was born in Brooklyn, New York and raised in El Paso. Phinney attended the University of Austin. He has worked on television as a reporter and commentator, and is a former host of a weekday radio show called “Kevin & Kevin in the Morning” on KGSR-FM (now known as Austin City Limits Radio). He is also the author of “Souled American”, a book tracing race relations in America through music. It was published by BILLBOARD Books and is often used in college classrooms across the country.

Got a tip or suggestion for an upcoming Dallas Daily? I’m all ears. You can email me at kevin.phinney@patch.com.

Source link

https://yahalava.com/heres-why-your-revolutionary-infection-will-be-unique-to-you/feed/ 0
3 vegan restaurants to try in Syracuse after returning to campus https://yahalava.com/3-vegan-restaurants-to-try-in-syracuse-after-returning-to-campus/ https://yahalava.com/3-vegan-restaurants-to-try-in-syracuse-after-returning-to-campus/#respond Sun, 22 Aug 2021 22:57:47 +0000 https://yahalava.com/3-vegan-restaurants-to-try-in-syracuse-after-returning-to-campus/

Get the latest Syracuse news delivered straight to your inbox.
Subscribe to our newsletter here.

Students looking for vegan or vegan meals don’t have to limit themselves to dining halls at Syracuse University. The Daily Orange has compiled a list of restaurants in Syracuse for curious vegan and vegan students looking to try foods off campus.

Strong hearts

Joel Capolongo and Nicholas Ryan opened Strong Hearts in 2008 to make great food available to vegans, while also appealing to those who are not vegans but are curious about the lifestyle, said the CEO of Strong Hearts. , Stephanie Ford.

The restaurant is 100% vegan and specializes in comfort foods like the Chicken Bacon Ranch sandwich, “chicken wings” and milkshakes named after historical figures such as Harriet Tubman and Albert Einstein. While the menu tends to change seasonally, some staples include Sweet Sassy Molassy and Earth Crisis Milkshake, she said.

Strong Hearts’ all-vegan menu includes sandwiches, burgers, and milkshakes.
Courtesy of Strong Hearts


Since the Marshall Square Mall, Strong Hearts On The Hill, closed in May, SU students no longer have quick access to the comforting vegan food on campus. But Strong Hearts’ Fayette Street location remains open, and this year the restaurant will also have a pop-up at the New York State Fair until September 6.

“It’s a wonderful way to show people that our food is absolutely delicious while being vegan,” said Ford. “The stereotype that vegans eat ‘rabbit food’ is long gone. “


Razzle Dazzle: our vegan corner

Reverend Curtis Levy founded Razzle Dazzle: Our Vegan Corner – originally just an Italian ice cream cart – to fund his transitional housing service Last House On The Block Ministries. The all-vegan restaurant is located in downtown Syracuse at 140 Walton St., with a second location in Destiny USA that exclusively sells Italian ice cream.

Vegan spare ribs from Razzle Dazzle: our vegan corner

Razzle Dazzle: Our vegan corner in downtown Syracuse prepares these 100% vegan ribs and other meatless soul food specialties.
Courtesy of Razzle Dazzle: our vegan corner

The restaurant’s food truck runs seven days a week in Onondaga Lake Park, and it will be at the New York State Fair. Even after the restaurant’s success, Levy continues to run his housing business, which helps those struggling with homelessness, addiction and mental health issues.

Razzle Dazzle: Our vegan corner specializes in southern soul dishes like collard greens and macaroni and cheese, as well as Mexican dishes like tacos and nachos. Popular menu items include baby back ribs and fried chicken with oyster mushrooms, Levy said. The restaurant also serves vegan soft ice cream, Italian ice cream and gelati of different flavors.

“We make soul food, so if you like it bland, that’s definitely not where we’re at,” Levy said. “We want to make your mouth water.”

Mediterranean cafe from Byblos

Byblos Mediterranean Cafe on 223 N Clinton St. is not entirely vegan, but the restaurant offers Mediterranean and Lebanese cuisine, featuring a wide range of vegan options.

Guy Fieri’s Food Network show “Diners, Drive-Ins and Dives” featured the coffee in one episode and Fieri enjoyed the falafel sandwich. Byblos offers fresh daily specials without processed ingredients, said Violette Khabbaz, co-owner of Byblos Mediterranean Cafe.

Baba ghanouj, vegetarian kebabs and hummus are some of the vegan menu options available. But, one of the most popular dishes on the menu is vegan – mujadara, a lentil dish mixed with rice and garnished with onions and spices.

“If they have a choice, they have to try it because they don’t know what they are missing,” Khabbaz said. “Byblos offers a wide variety of vegan and vegetarian dishes. It’s not just vegan, but it’s very healthy.

[email protected]

https://yahalava.com/3-vegan-restaurants-to-try-in-syracuse-after-returning-to-campus/feed/ 0
MGM Hospital to Provide Better Quality Food for Patients https://yahalava.com/mgm-hospital-to-provide-better-quality-food-for-patients/ https://yahalava.com/mgm-hospital-to-provide-better-quality-food-for-patients/#respond Sun, 22 Aug 2021 18:34:22 +0000 https://yahalava.com/mgm-hospital-to-provide-better-quality-food-for-patients/

Following an increase in the price of food from Rs 50 to Rs 100 per day, patients at MGM Medical College Hospital will get better food with a variety of options to choose from, hospital authorities said on Sunday.

With the doubling of the food rate, patients admitted to the University Medical Hospital will not only get better quality food, but also be able to choose from a variety of food products.

MGM University Medical Hospital Superintendent Arun Kumar said that, sensing the needs of the patients, the authority of the state health department had increased the rate of food at which patients would receive free breakfast. lunch, lunch and dinner in the hospital.

The hospital has received a circular in this regard from the state health department. From now on, each patient will receive food at the rate of Rs 100 per day. Previously it was only Rs 50. The hospital director said they had received the circular and needed to make the necessary changes to the food items based on the increased tariff.

“We welcome this decision and are now developing the new menu for patients who will receive food at the new rate in the coming days,” said the superintendent.

The food rate worth Rs 50 per patient per day was effective from 2013. Despite such a low rate, patients would be given eggs and bananas for breakfast and a unified course meal for the lunch and dinner. But during the visit of former Health Secretary KK Sone to the University Medical Hospital two months ago, the issue of food supply for patients was discussed, which led the secretary to the Health to demand an upcoming increase in the food price.

Officials also instructed the hospital administration to call for tenders for the canteen and start canteen services for attendants and relatives visiting the hospital.

It can be mentioned that Mahatma Gandhi Memorial Medical College and Hospital, governed by the state government, is an Indian medical school established in 1964. It is located on the outskirts of Jamshedpur near Dimna. Students are admitted through a CBSE All India Pre-Medical PMT Test run by the CBSE and the Combined Entrance Tests of Jharkhand and Bihar States. The college hospital is located in Sakchi.

Source link

https://yahalava.com/mgm-hospital-to-provide-better-quality-food-for-patients/feed/ 0
Pursue Your Path to the Stars – TechCrunch https://yahalava.com/pursue-your-path-to-the-stars-techcrunch/ https://yahalava.com/pursue-your-path-to-the-stars-techcrunch/#respond Sun, 22 Aug 2021 17:35:48 +0000 https://yahalava.com/pursue-your-path-to-the-stars-techcrunch/

Hello friends, and welcome to Week in Review!

Just back from a few really fun, rehab weeks away from my phone, my Twitter account, and the news cycle. Having said that, I really missed writing this newsletter, and while Greg did a fantastic job while I was gone, I won’t be handing over the reins anytime soon. A lot has happened this week and I struggled to focus on just one topic to talk about, but in the end I chose to focus on Bezos’ Blue Origin suing NASA.

If you are reading this on the TechCrunch site, you can get it in your inbox from the newsletter page, and follow my tweets @lucasmtny.

The big thing

I was going to write on OnlyFans for the newsletter this week and their rather shocking decision to ban sexually explicit content from their site in an effort to remain friendly with payment processors, but alas, I couldn’t get over it. prevent it and I wrote an article for ole TechCrunch dot com instead. Here is a link if you are curious.

Now, I should also note that while on vacation, I missed the whole conversation regarding Apple’s incredibly controversial child pornography detection software, which really seems to compromise the perceived integrity of personal devices. I’m not the only one who finds this to be quite a worrying development despite Apple’s intention to avoid a worse alternative. Hopefully one of these weeks I’ll have time to talk with some folks in the decentralized IT space about how our monolithic dependence on a few tech companies running on valuable consumer input is. very bad. In the meantime, I’m going to point you to a few reports from TechCrunch’s Zack Whittaker on the topic that you should browse as I’m sure this will be a topic I will come back to here in the future.

Now! On the subject at hand.

Federal government agencies generally do not inspire much worship. While great things have been accomplished at the request of plentiful federal funding and the tireless work of public servants, most agencies are treated as bureaucratic overload and generally not seen as something worth defending with. passion. Among the public and technologists in particular, NASA occupies a little more sacred space. The American space agency has generally been a source of bipartisan enthusiasm, as has its goal of bringing astronauts back to the lunar surface by 2024.

Which brings us to some news this week. While so much digital ink has been spilled over Jeff Bezos’ little jaunt to the edge of space, cowboy hat, champagne and all, there has been less fanfare surrounding his space startup’s lawsuit against NASA, which we’ve now learned will delay the development of one new lunar lander per month, potentially casting doubt on NASA’s goal of getting astronauts back to the moon’s surface on time.

Bezos newcomer Blue Origin is protesting they didn’t get a government contract while Elon Musk’s SpaceX won a $ 2.89 billion contract to build a lunar lander. This contract was not awarded recently either, SpaceX recovered it in April and Blue Origin had already filed a complaint with the Government Accountability Office. This happened before Bezos wrote an open letter promising a $ 2 billion rebate for NASA, which had seen budget cuts from Congress rushing in its hopes of awarding multiple contracts. None of these maneuvers proved convincing enough to the folks at NASA, prompting Bezos’ space startup to sue the agency.

This little quarrel prompted long-time-minded Twitter users to unearth this gem of a 2019 Bezos speech – as transcribed by Gizmodo – underscoring Bezos’ own disgust for the way bureaucracy and greed hampered NASA’s ability to reach the stars:

“As long as the big NASA programs become considered employment programs and they have to be distributed to the right states where the right senators live, and so on. This will change the goal. Now your goal is not, you know, whatever it is, to get a man to the moon or a woman to the moon, but rather to get a woman to the moon while keeping X jobs in my world. district. He is a complexifier, and not a healthy one …[…]

Today there would be, you know, three protests, and the losers would sue the federal government for not winning. It’s interesting, but what slows it down is procurement. It has become the biggest bottleneck in technology, which I know for all the well-meaning folks at NASA is frustrating.

A spokesperson for Blue Origin called the prosecution “an attempt to remedy flaws in the acquisition process found in NASA’s human landing system.” But the lawsuit really seems to highlight just how disastrous this deal is for Blue Origin’s ability to lock in top talent. Whether the startup can handle the reputational risk of suing NASA and delaying America’s return to the moon seems like a question worth asking.

Elon Musk, co-founder and CEO of Tesla Inc., speaks during an unveiling event for the Boring Company Hawthorne test tunnel in Hawthorne, south of Los Angeles, California, December 18, 2018.

Photo: ROBYN BECK / AFP via Getty Images

Other things

Here is the TechCrunch news that particularly caught my attention this week:

OnlyFans prohibits “sexually explicit content”
A lot of people have had pretty visceral reactions to OnlyFans killing off what appears to be a fairly large part of its business, banning “sexually explicit content” on the platform. It seems that the decision was made following the support of banking and payment partners on the company.

Musk “unveils” the “Tesla Bot”
I really have a hard time calling this news, but I would be remiss if I did not point out how Elon Musk made a guy dress a guy in a spandex outfit and walk around doing the robot and spawned hundreds of stories about his. new “Tesla Bot”. While there could certainly be a product opportunity here for Tesla at some point, I would bet every dogecoin in the world that its “coming next year” prototype will never arrive or hilariously respond to expectations.

Facebook launches VR meeting simulator
This week, Facebook released one of its best VR apps, a workplace app designed to help people organize virtual reality meetings. To be clear, no one has really asked for this, but the company has created a full PR press for the app that will help headphone owners simulate the perfect experience of sitting in a conference room.

Social platforms fight against Taliban presence on platforms
Following the Taliban takeover of Afghanistan, social media platforms are being pushed to clarify their policies regarding accounts managed by identified Taliban members. This put some platforms in a sticky situation.

Facebook publishes content transparency report
This week, Facebook released its first-ever content transparency report, highlighting which data on the site had the most impact over a period of time, in this case a three-month period. Compared to lists highlighting the posts that get the most engagement on the platform, lists typically populated mostly with right-wing influencers and news sources, the list of posts with the most reach seems to be quite benign. .

Safety regulators open investigation into Tesla Autopilot
As Musk talks about building a branded humanoid robot, US safety regulators wonder why Tesla vehicles on autopilot crash into so many parked emergency response vehicles.

Image credits: Nigel sussman

Additional things

Some of my favorite reads from our Extra Crunch subscription service this week:

The Nuro EC-1
“..Dave Ferguson and Jiajun Zhu aren’t the only Google Self-Driving Project employees to launch an AV startup, but they are perhaps the most underrated. their business, Nuro, is valued at $ 5 billion and has leading partnerships with leaders in retail, logistics and food, including FedEx, Domino’s and Walmart. And, they seem to have come through the regulatory obstacle course successfully – at least so far… ”

A VC shares 5 keys to launch VCs
“The success of a fundraiser process depends entirely on how an entrepreneur can handle it. At this point, it’s important for founders to be honest, straightforward, and to recognize the value that meeting with venture capitalists and investors can bring beyond the monetary aspect.

A crash course in business development
“… If you’re going to be acquired, there’s a good chance you’ll spend a lot of time with the business development teams. With a hot stock market, mountains of cash, and cheap debt floating around, the environment for acquisitions is extremely rich. “

Thanks for reading! Until next week…

Lucas M.

Source link

https://yahalava.com/pursue-your-path-to-the-stars-techcrunch/feed/ 0
Azerbaijan unveils L’Arche du Goût menu https://yahalava.com/azerbaijan-unveils-larche-du-gout-menu/ https://yahalava.com/azerbaijan-unveils-larche-du-gout-menu/#respond Sun, 22 Aug 2021 12:01:53 +0000 https://yahalava.com/azerbaijan-unveils-larche-du-gout-menu/

Azerbaijan Tourism Board has announced the launch of the Ark of Taste national menu, made with local ingredients.

It was prepared as part of the EU-funded project, Community-based Value Chain Enhancement in the Greater Caucasus Mountains Area (Covcheg), based on Slow Food – an organization that promotes local foods and traditional cuisine – the philosophy good, clean and fair food.

Local ingredients included grapes, rice, nuts and other food varieties that are part of the Ark of Taste – an international Slow Food catalog listing products that may soon be extinct.

Azerbaijan Tourism Board CEO Florian Sengstschmid said: “The launch of the Arche du Taste menu is another important step in raising awareness of local Azerbaijani products that need to be put back on the table and on the market. development of more sustainable practices in the country.

In addition, these products are made by local communities of farmers and food producers, who are brought together by Slow Food Sentinels.

These producers are encouraged to maintain quality production, to recover traditional processing methods and to safeguard native breeds, local plant varieties, and unique regions and ecosystems.

In addition to the Ark of Taste and Sentinels, the Slow Food Travel (SFT) concept was also prepared as part of the Covcheg project.

The objective of the development of the SFT concept is to combine travel and first-hand culinary experiences based on meetings with local farmers, shepherds, winegrowers, butchers or bakers and to learn more about local gastronomic traditions.

Considering the importance of local gastronomy and cultural heritage, the Covcheg project is implemented by Slow Food in partnership with the Azerbaijan Tourist Board.

This project aims to foster the economic regeneration and well-being of rural communities, and to create sustainable livelihoods in the country with an emphasis on agriculture and gastronomic tourism.TradeArabia News Service

Copyright 2021 Al Hilal Publishing and Marketing Group Provided by SyndiGate Media Inc. (Syndigate.info).

Source link

https://yahalava.com/azerbaijan-unveils-larche-du-gout-menu/feed/ 0
PAL PAPERS: “Grow your own” – It’s easier than you think https://yahalava.com/pal-papers-grow-your-own-its-easier-than-you-think/ https://yahalava.com/pal-papers-grow-your-own-its-easier-than-you-think/#respond Sun, 22 Aug 2021 10:05:00 +0000 https://yahalava.com/pal-papers-grow-your-own-its-easier-than-you-think/

PAL Kaua’i’s mission is to provide sustainable housing and living solutions, within reach, giving hope to the people of Kaua’i.

By now you may know that we are PAL: LIFE At A Permanently Affordable Price – NOT just housing.

We say: it’s housing and much more! Today we’re going to help you with one of your biggest costs of living: FOOD. The three main contributors to these costs are housing, transportation and food. Tomorrow, the fourth Monday in August, we’ll dive deeper into fine dining on our PAL KKCR radio show from 4 p.m. to 6 p.m. on August 23.

An affordable food source is a crucial part of an affordable lifestyle. We are fortunate to live on The Garden Island, where we can plant, grow and harvest food, flowers, fiber and fuel right here.

With a little time and effort, you can produce delicious fresh herbs and produce them right on your porch or in your garden. It doesn’t take up much space. Reduce your dependence on big box stores and grocery stores, with their long and vulnerable supply chains. Grow some of your essential foods and save money on your food budget.

DID YOU KNOW that during the COVID-19 shutdown, Hawai’i almost ran out of food? About 90% of our food is imported and COVID closures have broken our food supply chains!

For a great documentary on both how scary it was – and still is – for those in the know AND some great news in the second half on how we can eliminate this threat to our food supply, check out this documentary. free, produced by Hawai’i News now on PAL-Kaua’i.org / Resources.

We are so lucky to have such great people who care and provide advice, guidance, help with seeds, information on soil quality and plant diseases, etc.

You think of “Dig?” (Pun intended) Here are some important local resources. Almost all of them have websites, but they are too long for this column or for you to type. You can find ALL of them and more at PAL-Kaua’i.org / Resources, or search for them on Google, and please suggest more to Info@PAL-Kaua’i.org:

Veggie starts up and crashes

• Heaven on Earth Begins – Saturdays 9 am-11am at Anaina Hou Farmer’s Market in Kilauea and plant stand in front of Hoku and Papaya’s Natural Foods in Kapa’a;

• Garden ponds nursery in Kilauea: Wednesday to Sunday from 12 p.m. to 5 p.m. 808-828-6400;

• Ka’apuni Nursery – 5776 Ka’apuni Rd., Kapahi, Tuesday to Saturday, 11 am to 5 pm, 808-645-6303;

• Ancient Spin (Wailua / remote) – vegetable and perennial start-ups and cuttings; Tammy 541-510-9658;

• Malama Kaua’i (Kalihiwai) – sale of plants and free gifts; follow on social networks;

• Rosies Gardening – island-wide plant delivery;

• Papaya’s Natural Foods, 4-901 Kuhio Hwy., Kapa’a 808-823-0190. You can use your EBT cards for 50% off products and points of sale;

• The Da Bux Double Up Food Bucks program offers 50% off bags of fresh produce and poi for all SNAP users. Check as usual for SNAP and they will process your rebate when they process your payment;

• What is allowed (and not): Only grocery-type food products and plants that produce food are eligible for SNAP; only poi and products are eligible for Da Bux. Goods, flowers and ornamental plants are not eligible.

Compost, soil and supplies

• Home Depot (Lihu’e) – potting soil, fertilizer, pots, seeds, irrigation;

• Walmart (Lihu’e) – Pots, fertilizers, supplies and some plants;

• Ace Hardware (Princeville, Kapa’a, Lihu’e, ‘Ele’ele) – potting soil, fertilizer, pots, seeds, irrigation;

• Garden Island Hydro (Lihu’e) – potting soil, fertilizer, pots, seeds, irrigation;

• Kaua’i Paint & Feed (Kilauea) – Hendrikus high performance organic fertilizer;

• Irrigation Kaua’i (Lihu’e) – irrigation systems and supplies;

• Heart & Soul Organics (Moloa’a) – Compost, soil, mulch, etc. Bring a tarp, they will load. 6020 Ko’olau Road. 808-823-1007;

• GEM – Green Earth Matters (Moloa’a) – Commercial / Residential Green Waste Facility (10 cubic yard dump fee). Compost and mulch available for purchase. Collection or delivery. 808-828-1114;

• Kaua’i Nursery and Landscaping (Lihu’e) – 3-1550 Kaumuali’i Hwy. Lihu’e. 808-245-7747;

• Seascapes Nursery (Kilauea) – 4741 Kahiliholo Rd # A, Kilauea. 808-828-0444;

• Wiki Wiki Worm Ranch (Kalaheo) – composting worms, etc. 808-639-2016.

Soil analysis

• A & L Western Laboratories – Soil Analysis Laboratory;

• Analyze your soil: why and how to take a soil test sample.

Information, support

• Ancient Spin – Tammy Davis, consultant (Wailua / remote) – permaculture garden design and sustainable systems; payment or trade. 541-510-9658;

• Help line for the master gardener and plant diagnostic tool;

• “Go Farm” program at KCC – Eric Hansen 808-245-0129;

• Topher’s Go-fors (island-wide) – permaculture garden design, earthworks and installation, transportation, irrigation, tree pruning, garden / landscaping and robotic lawn care services. 808-631-7132;

• Kama’aina Gardens (Kilauea) – Custom designed and assembled garden beds. 808-639-3007.

General resources

• Canoe Plants of Ancient Hawaii – agricultural blessings of the Hawaiian nation;

• Kaua’i Local Food Connector – Where to buy local Kaua’i food, emergency food aid or start your garden;

• Kilauea Ag Park (AHK) has a CSA (community supported agriculture), community garden plots, a program for families to raise two ‘heritage pigs’ (locally adapted breed – they give two piglets to the family to be raised until the time of the “harvest”, one that the family keeps, the other returns to AHK).

If you’d like to dig a little deeper, tomorrow’s guests include James Keach, PhD, coordinator of the Master Gardener program – a volunteer program administered by the Cooperative Extension Service (CES) of the College of Tropical Agriculture and Human Resources at the ‘University of Hawaii (CTAHR). ). They are trained volunteers who help UH provide relevant and environmentally friendly horticultural information, promoting good gardening practices to the public in Kaua’i.

The Master Gardener training program is offered once a year from February to May. It is led by UH professors and local experts, offering 48 hours of training, the equivalent of a college-level introductory horticulture course. The program covers the following:

• Introduction to gardening in Hawai’i;

• Propagation and pruning of plants;

• Soils and Fertilizers, Organic Gardening, Plant Pathology / Disease and Pest Control, Fruits and Vegetables, Tropical Trees, Lei Plants and Flowers, Lawns and Ground Covers, and Native Hawaiian Plants;

• Classes at the Kaua’i Agricultural Research Center in Wailua, or via Zoom. Course fees were $ 200 last year.

Our other guest tomorrow on the PAL-Kaua’i radio show is Meghan Pittsley-Fox from Malama Kaua’i. Founded in 2006, Malama Kaua’i is a 501 (c) 3 community-based non-profit organization that focuses on increasing local food production and access for Kaua’i, with a view to resilience and empowerment. durability. They work to increase the capacity of the community. Some of their many programs:

• Village Harvest – a volunteer-based Kaua’i ‘gleaning program’ that bridges the gap between food waste and food insecurity by collecting leftover crops from personal properties and farms and donating to pantry, youth programs, and home deliveries for home and homeless people. They also distribute and install food trees throughout the community to increase direct access to produce in the future, thus contributing to long-term food security .;

• Kaua’i School Garden Network & Farm to School Hui, established in 2010 and supports all schools, PreK-12, on Kaua’i. They provide financial, technical and volunteer support for school gardens, school sustainability initiatives, and local food in local schools and they offer a curriculum, training, networking opportunities and an e-newsletter filled with resources. They led Kaua’i’s first farm-to-school pilot project to support the creation of model school food programs and culturally appropriate gardens serving the keiki and young Hawaiians.

If you are a teacher or a school principal looking for help with a school garden or a sustainable development project, contact them at 808-828-0685.

• Support to Kaua’i Farmers – Malama Kaua’i has been providing support to Kaua’i farmers for over 15 years, organizing events, workshops and grant programs in direct response to the needs and interests of our people. farmers. They provide tax sponsorship and grant writing / management services for small farming groups in Kaua’i.

Also with us will be our PAL board member, Leilani Spencer, who wears many hats, including as a nutrition education assistant for the University of Hawai’i at Manoa CTAHR, and she offers a 4-6 week series of courses at SNAP- eligible individuals and families called Food and Money Basics that covers information and strategies on how to spend less and eat better, safe food handling and other tips and practical tips to reduce food expenses.

We hope all of this support and long list of resources will inspire you to go out into your backyard and GROW YOURS!

You can find links to almost ALL and more at PAL-Kaua’i.org / Resources and please suggest more to Info@PAL-Kaua’i.org. And call to contribute or ask questions at 826-7771 – 4 p.m. to 6 p.m. tomorrow.



Jim edmonds, President of PAL (Permanally Affordable Living) Kaua’i, can be contacted at Jim@PAL-Kaua’i.org. PAL Kaua’i’s mission is to provide sustainable housing and living solutions, within reach, giving hope to the people of Kaua’i.

Source link

https://yahalava.com/pal-papers-grow-your-own-its-easier-than-you-think/feed/ 0
Eco-friendly heat pumps don’t work as well as gas boilers to heat homes https://yahalava.com/eco-friendly-heat-pumps-dont-work-as-well-as-gas-boilers-to-heat-homes/ https://yahalava.com/eco-friendly-heat-pumps-dont-work-as-well-as-gas-boilers-to-heat-homes/#respond Sun, 22 Aug 2021 09:21:04 +0000 https://yahalava.com/eco-friendly-heat-pumps-dont-work-as-well-as-gas-boilers-to-heat-homes/

GROUND SOURCE HEAT PUMPS (£ 14,000 – £ 19,000)

Ground source heat pumps use pipes buried in the garden to extract heat from the ground, which can then heat radiators, warm air heating systems and hot water.

They circulate a mixture of water and antifreeze around an underground loop pipe. Heat from the ground is absorbed into the fluid and then passes through a heat exchanger.

Installation costs between £ 14,000 and £ 19,000 depending on the length of the loop, and running costs will depend on the size of the house and its insulation.

Users may be able to receive payments for the heat they produce through the government’s Renewable Heat Incentive. Systems typically come with a two or three year warranty – and operate for at least 20 years, with professional testing every three to five years.

AIR HEAT PUMPS (£ 11,000)

Air source heat pumps absorb heat from the low temperature outside air into a fluid to heat your home and hot water. They can still extract heat when it is as cold as -15C (5F), with the fluid passing through a compressor which heats it up and transfers it to a heating circuit.

They extract renewable heat from the environment, which means that the heat output is greater than the input of electricity – and therefore they are considered to be energy efficient.

There are two types, which are air-to-water and air-to-air, and installing a system costs from £ 9,000 to £ 11,000, depending on the size of your home and its insulation.

It is said that a typical three bedroom house can save £ 2,755 in ten years by using it instead of a gas boiler.

HYDROGEN BOILERS (£ 1,500 – £ 5,000)

Hydrogen boilers are still in the prototype phase, but they are being developed to run on either gaseous hydrogen or natural gas – and can therefore be converted without a new heating system. is not necessary.

The main advantage of hydrogen is that it does not produce carbon dioxide at the point of use and can be made either from water using electricity as a renewable energy source or from from natural gas accompanied by carbon capture and storage.

A hydrogen-ready boiler is intended to be a comparable trade-in for an existing gas-fired boiler, but the cost is unknown, with estimates ranging from £ 1,500 to £ 5,000.

The boiler is built and operates in essentially the same way as an existing condensing boiler, with Worcester Bosch – which is producing a prototype – saying that converting a hydrogen-ready boiler from natural gas to hydrogen will take around one hour to a qualified engineer.


Photovoltaic solar panels produce renewable electricity by converting the sun’s energy into electricity, with experts saying they will reduce electricity bills.

Options include panels mounted on a south-facing sloping roof or flat roof, ground panels or solar tiles, each suitable for different environments. They are made from layers of semiconductor material, normally silicon, and electrons break off when light shines on the material, creating a flow of electricity.

Cells can work in cloudy weather but generate more electricity when the sun is stronger. The electricity produced is direct current (DC), while household appliances normally use alternating current (AC) – and therefore an inverter is installed with the system.

The average home solar PV system is 3.5 peak kilowatt (kWp) – the rate at which energy is generated at peak performance, such as a sunny afternoon. A set of 1 kWp panels will produce an average of 900 kWh per year under optimal conditions, at a cost of £ 4,800.


Solar water heating systems, or solar thermal systems, use the heat from the sun to heat domestic hot water.

A conventional boiler or immersion heater can then be used to make the water hotter, or to provide hot water when solar energy is not available.

The system works by circulating a liquid through a panel on a roof, or on a wall or floor mounted system.

The panels absorb heat from the sun, which is used to heat the water kept in a cylinder, and those with the system will need a fair amount of roof space receiving direct sunlight for much of the time. the day to do it effectively.

The cost of installing a typical system is between £ 4,000 and £ 5,000, but the savings are lower than with other options as they are not as efficient during the winter months.

BIOMASS BOILERS (£ 5,000 – £ 19,000)

The renewable energy source of biomass is generated from the combustion of wood, plants and other organic materials such as manure or household waste. It releases carbon dioxide when burned, but much less than fossil fuels.

Biomass heating systems can burn wood pellets, chips or logs to heat a single room or power central heating and hot water boilers.

A stove can also be fitted with a rear boiler to heat the water, and experts say a wood-fired biomass boiler could save up to £ 700 per year compared to a standard electric heating system.

A self-fueled pellet boiler for an average home costs between £ 11,000 and £ 19,000, including installation, flue and fuel storage. Manually fueled log boiler systems can be slightly cheaper, while a smaller household biomass boiler starts at £ 5,000.

Source link

https://yahalava.com/eco-friendly-heat-pumps-dont-work-as-well-as-gas-boilers-to-heat-homes/feed/ 0
Go down the gastronomic route – Telegraph India https://yahalava.com/go-down-the-gastronomic-route-telegraph-india/ https://yahalava.com/go-down-the-gastronomic-route-telegraph-india/#respond Sat, 21 Aug 2021 22:05:13 +0000 https://yahalava.com/go-down-the-gastronomic-route-telegraph-india/

“You can’t think well, love well, sleep well, if you haven’t had a good dinner.”

– Virginia Woolf

Food has always been my first love. My lifelong goal has been to discover different types of foods of national and international origin. So when someone arbitrarily asked me what my motivating passion in life was, I looked askance and replied, “Food, food and more food. “

This immense love for food has taken me from the Great Wall of China to Big Ben in London and even to the United States. Call it my foodie urge or the need to experiment, every time I arrive in a new country I look forward to tasting the varied platters that each place has to offer.

With the pandemic hitting the unsuspecting world, all visions of travel and dining have quickly receded into the past. Now one can only remember and travel vicariously through the phone or laptop. It is pure nostalgia that walks in the past. Waves of nostalgia hit me when I remember enjoying a plate of Khao Soi (chicken noodle soup) at Hann Khao Soi Lovers on a famous food street in Bangkok.

Another heavenly dish is the superbly spiced fried catfish, which I remember gulping down while taking a boat ride down the Chao Phraya River to explore Thailand’s Old European Quarter. The most appealing part of Thai cuisine in Thailand is its warm hospitality. It brings back images of the sun, the sea and the beaches, all served with a smile!

Now let me tell you about the time I watched an episode of MasterChef Australia. It was two o’clock in the morning. One of the contestants had created a dish called Shrimps a la Plancha, where the prawns are pan-fried (a la Plancha) and mixed with tequila and chili ginger and garlic sauce with baked potatoes on the side. It took me back in time to Australia, where I had been for an investor meeting.

I can say with pleasure that I tasted this exquisite dish at the Rocks Cafe. I was so excited and as usual, even at this unsightly hour, I called our chef de cuisine Rajesh Dubey to arrange to have a dish on these similar lines.

My best memories that I will always cherish are those I spent in the UK. This is probably the only place my nose and insatiable appetite have traveled from the alleys of Brick Lane to the shopping streets of Oxford and Bond Street. Also, I love London because I am a pure Calcuttan. The history of these two cities is closely linked. I find Calcutta, with its downpours, wet streets, and emotional and culinary overflows, a close cousin to the city of London.

Leaving Alan Yau’s Hakkasans, Wagamama and Yauatchas on one side, one can venture into the depths of London, like Tooting, and surface the bustling streets of Pakistan – with the tastiest tastes in Lahore, Pindi and Karachi Darbar, to name a few.

London, or indeed the UK, is much more than its image of fish ‘n’ chips. It’s unimaginable, but I found pieces of Calcutta in Soho. The Golden Union Fish Bar makes delicious flaky fish cakes in a light, crispy cover that reminds me so much of our own Fish Orly.

But what took my breath away was the Chilean bar at Sexy Fish, a restaurant in Berkeley Square. Oh yes, I have walked much of the lanes and alleys of London and beyond, to experience the different dishes served.

But before taking my readers further, I’m just waiting for the end of this confinement (it never ends), to be able to travel and open our first restaurant in London, called Chourangi. Everything is ready. Only the cut of the ribbon remains. I also can’t wait to relive London at night at Marble Arch and Edgeware, where Lebanese restaurants like Maroosh, Beirut and Helens await night owls like me with their shawarmas and mint tea to spend the winter nights.

And speaking of shawarmas and kebabs, I just can’t forget to say Ahlan Wa Sahlan. Welcome. You are now in Dubai. When I first landed in Dubai it was in the midst of the scorching heat of June. The mercury has hit an intolerable 49 ° C! I decided to come back immediately the same evening after my meetings. But a cousin of mine, Snehashish, dissuaded me and described the plethora of food available. I started to drool.

I remember the smoky scent of the kebab and the big platters of sheeshtawook at Reem al Bawadi, where you can get the best Arab dishes. Pappa Rotti, an international chain of cafes serving the most delicious rolls oozing with cinnamon and butter, is also available.

This exotic and unique bun at a very high price point reminded me of the little tea stalls in India, which serve sweet buns with kadak chai. However, the Pappa Rotti are of a different class and truly luxurious to eat. These cloud-soft buns with their coffee flavor and dripping sweet butter are a lip-smacking Mexican bread made in heaven!

I have never been a huge fan of burgers. I always thought it was a simple meat patty sandwiched between two loaves of bread with no distinctive flavor. However, when I was in the UK I was proven wrong. In search of a place to set up a new specialty restaurant, I came across century-old St Christopher Lane pub, The Lamb and Flag, and Patty & Bun, which sells some of the best burgers in the world. Contrary to what I expected the burgers were tasty and healthy. It made me change my mind about the concept of burgers.

Like all gourmets, I have a sweet tooth. Something sweet is a must before ending the day. The other day I opened the fridge and voila! What did I find? Caramelized waffles with a drizzle of honey. My favorite. When I took the first big bite, I was transported to London – to the bustle of Oxford Street. There, tucked away in a corner near Selfridges, is a tiny little shop serving the most mouth-watering waffles. The hot, toasted waffles are served with dollops of cream and berries and drizzled with golden honey. I never fail to go to this place on every visit to London.

Since I mentioned Selfridges, I can’t go by without mentioning Lola’s Cupcakes, which you’ll find in the Foodhall. It is the request of my children that I always bring back some. And knowing how delicate the cupcakes are, it’s quite a juggling act to save them on flights.

Well, it hasn’t always been a treat, tasting food from all over the world. There were times that scared me and made me a little suspicious on my travels abroad. Stomach aches don’t matter to me because they can be treated immediately with medication. But my trip to Japan almost killed me.

I am extremely fond of sushi and its variations. Being a foodie, I am ready to try anything. And so, in Japan, I tried the fugu fish. This fish is a delicacy in Japan, but very poisonous. The slightest mistake in its preparation can be fatal. Thus, only specially licensed chefs can prepare and sell fugu to the public.

I wonder if all the delight was worth it. This fish is said to be even more toxic than cyanide. It was pure bad luck for me, because I had to be hospitalized! Fortunately, the quick action of the doctors got me out of there.

Ah! I just lost track of time and have so many more stories up my sleeve. However, I cannot describe to you the agony I feel at not being able to travel. I can only dream and pray that normality will return – to imagine a good restaurant, friendly company and great food. This is what I call happiness!

https://yahalava.com/go-down-the-gastronomic-route-telegraph-india/feed/ 0
New-style Chiuchow Delicacies at Hilton Shenzhen Futian Hotel – That’s Shenzhen https://yahalava.com/new-style-chiuchow-delicacies-at-hilton-shenzhen-futian-hotel-thats-shenzhen/ https://yahalava.com/new-style-chiuchow-delicacies-at-hilton-shenzhen-futian-hotel-thats-shenzhen/#respond Thu, 12 Aug 2021 10:49:05 +0000 https://yahalava.com/new-style-chiuchow-delicacies-at-hilton-shenzhen-futian-hotel-thats-shenzhen/

On the 23rd floor of the Hilton Shenzhen Futian Hotel, is Lan Ting Chinese Restaurant which serves Chiu Chow and Cantonese cuisine. The restaurant has also just finished renovations!

In line with the ‘Hilton Chinese Chef’s Month ”promotion launched across all Hilton hotels in China, a gala dinner was recently held to introduce the restaurant’s new menu and further convey Hilton’s culture surrounding food.

The upgraded Lan Ting restaurant aims to please diners with a rich collection of Chiu Chow dishes, which feature the use of Asian and Western ingredients, fusion cooking methods, Western-style plating, and surprising creations based on Chiu Chow culinary traditions. At the core of Hilton’s philosophy is serving high-quality food using seasonal ingredients; following the characteristics of local cuisines; and showing the innovation and pure taste of the dishes under the precise production temperature.

For an appetizer, the foie gras mousse is recommended. The French foie gras is slowly cooked at a low temperature, and beet juice is used for the color. Without adding any food coloring, the dish is healthy, delicious and pleasant to the eyes.

Also recommended is the black truffle scallop, which uses the Chile scallop and is served with a homemade black truffle sauce and a touch of yellow mustard to enhance the freshness and aroma.

The lobster tata with caviar is a fusion dish. The lobster is baked at 58 degrees Celsius and naturally cooled to make the meat crispy, and served with caviar and passion fruit foam for a tangy taste. WechatIMG543.jpeg

Do not miss the M9 + Wagyu beef with rock salt and black pepper fried on volcanic stone. The beef is selected from M9 + grade Wagyu beef, and guests can hand-fry the beef on the volcanic stone.

Following the main course, the fish soup with handmade yam noodles is a must-have. The fish is fried and boiled in a meticulous process to make it fresh but not fishy, ​​and the black truffle is cleverly used to season the freshness, with the handmade yam noodles a clever combination. WechatIMG546.jpeg

Lastly try the avocado ice cream with bird’s nest, the avocado is fused with different flavors of ice cream every day in house.

[All images courtesy of Hilton Shenzhen Futian Hotel]

Source link

https://yahalava.com/new-style-chiuchow-delicacies-at-hilton-shenzhen-futian-hotel-thats-shenzhen/feed/ 0
Honor past generations through culinary memories https://yahalava.com/honor-past-generations-through-culinary-memories/ https://yahalava.com/honor-past-generations-through-culinary-memories/#respond Wed, 11 Aug 2021 02:03:00 +0000 https://yahalava.com/honor-past-generations-through-culinary-memories/

Recipes are more than detailed lists of ingredients and cooking methods, they are about memories, communities and connections. One of my biggest regrets is that I didn’t sit down with my grandmother – or even now my mother – to jot down their views on “special” traditional recipes. It’s not like I can’t find such recipes in a cookbook or somewhere online, if I really give it a try. What I miss is how she would have described the process itself, with a slight disregard for detail, urging me to measure with my eye and taste with my nose. “A pinch of thing, a handful of that,” was how she conceived the recipes, and it’s hard to find in printed cookbooks.

With that kind of local approach in mind, three young women who recently graduated from FLAME University in Pune, West India, have created an online archive to collect recipes forgotten amidst culinary trends. more modern.

What started as a small two-month college project is now in its third year as a free online repository of recipes from all over India, with its popularity growing even further amid the country’s COVID-19 crisis. that those in detention turned to cooking and reading about or working with new or lost recipes.

Calling their business Indian Community Cookbook Project (https://communitycookbooks.wixsite.com/website), the three have launched a campaign to showcase India’s regional culinary diversity. But the project also aims to collect personal memories about the kitchen in the form of everything from handwritten notes to audio or video clips.

Although Indian cuisine is regarded around the world as red curry mace (think “chicken tikka masala,” a dish most Indians have never even heard of), there are thousands of regional dishes. Each regional and ethnic community has its own recipes, dishes, ingredients and cooking techniques, many of which have gotten lost over time.

The idea of ​​a recipe like “a pinch of something, a handful of something,” as my mom taught me, is something that is hard to come by in printed cookbooks. (Photo by Charukesi Ramadurai)

“The idea of ​​Indian cuisine itself is very homogenized, but there are so many communities and subcultures within them, and each cuisine is so unique. It has kind of been lost over the generations. “, explain the project managers.

Odisha’s cuisine is prepared with little or no oil, which makes it very nutritious, healthy and also improves the taste. Mansho ghantia is a non-vegetarian mutton dish with dal and vegetables grown in the eastern part of India. (Photo courtesy of the Indian Community Cookbook Project)

Like the country itself, Indian cuisine is multifaceted. No two states eat the same food, or even the same kind of food. If the southern Indian state of Andhra Pradesh shamelessly leans towards red curries and pickles, then the western state of Gujarat is fond of generous pinches of sugar or sugary jaggery in its cuisine to balance other tastes. The cuisine of Northeast India is unlike anything else in the country, teeming with pork dishes and local greens.

The idea for the project took shape when Ananya Pujary, who grew up in the Middle East, felt she was losing touch with her family roots in the Tuluva community in the southern state of Karnataka. “I realized that our oral [culinary] traditions were mostly undocumented, and I wanted to bring them together. In addition, there was also a feeling of nostalgia towards my country and my community which pushed me to embark on this project “, she explains.

She joined her fellow students Khushi Gupta and Muskaan Pal. The latter also felt that she was losing touch with her roots in the Haryana community near New Delhi since growing up in Mozambique. “The food we cooked and ate was based on what was available there, so I was not very aware of the traditional cuisine of my community. And I wanted to fix it, ”says Pal.

The three women began to collect revenue from family, friends and university professors. As more and more recipes were submitted by people who heard about their project, they realized that it was a much bigger and bigger project than just a college project. .

Pal echoes my own thoughts when she says, “In the early days of the project, we realized that food was so essential to life. So we wanted to also document what the food means to the people sharing the recipes with us. It’s usually in the form of stories and memories, she says, adding, “It’s like something grandma used to do, or something that’s only done for special occasions.”

Pittu, a typical dish of the Arya Vysya community, is made from a variety of legumes and is therefore very nutritious. (Photo courtesy of Indian Community Cookbook Project)

What struck me about the project was how the trio pursued stories of underrepresented kitchens. Across India, generally affluent and ascendant subcultures, such as the itinerant and trader Chettiars of Tamil Nadu or the prosperous Gujaratis, have a great deal of literature on their regional specialties, while marginalized communities such as those in the north- east of India are hardly noticed. It is encouraging to note that the project is not only looking for recipes and stories from this neglected region in general, but also specifically to identify the cuisines of each state in the region.

And so it was that a small collegial assignment acquired the potential to become an important socio-cultural documentation project. Through food, it can also serve as a reminder for all young Indians (indeed, all young people of all cultures) to talk to elders in the family and collect and document their cooking tips and special recipes as a precious heritage. After all, cookbooks can feature recipes, but never memories.

Charukesi Ramadurai is an Indian freelance journalist based in Malaysia.

Source link

https://yahalava.com/honor-past-generations-through-culinary-memories/feed/ 0