Storing Yearly Little Dues Learning Refugee Diets to Impr
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Prioritising Support for Locally Controlled Forest Enterprises
Prioritising support for locally controlled forest enterprises Duncan Macqueen (ed.), Emmanuelle Andaya, Samuêl Begaa, Mario Bringas, Martin Greijmans, Tony Hill, Shoana Humphries, Barthelemy Kabore, Thibault Ledecq, Tabin Lissendja, Alphonse Maindo, Amalia Maling, David McGrath, Simon Milledge, Femy Pinto, Nguyen Quang Tan, Elvis Tangem, Stella Schons and Bhishma Subedi Prioritising support for locally controlled forest enterprises Duncan Macqueen (ed.), Emmanuelle Andaya, Samuêl Begaa, Mario Bringas, Martin Greijmans, Tony Hill, Shoana Humphries, Barthelemy Kabore, Thibault Ledecq, Tabin Lissendja, Alphonse Maindo, Amalia Maling, David McGrath, Simon Milledge, Femy Pinto, Nguyen Quang Tan, Elvis Tangem, Stella Schons and Bhishma Subedi First published by the International Institute for Environment and Development in 2014 Copyright © International Institute for Environment and Development All rights reserved For a full list of publications please contact: International Institute for Environment and Development (IIED) 80-86 Gray’s Inn Road, London WC1X 8NH Tel: +44 (0)20 3463 7399 Fax: +44 (0)20 3514 9055 pubs.iied.org Citation: Macqueen, D. (ed.), Andaya, E., Begaa, S., Bringa, M., Greijmans, M., Hill, T., Humphries, S., Kabore, B., Ledecq, T., Lissendja, T., Maindo, A., Maling, A., McGrath, D., Milledge, S., Pinto, F., Quang Tan, N., Tangem, E., Schons, S. and Subedi, B. 2014. Prioritising support for locally controlled forest enterprises. IIED, London. This research was funded by UK aid from the Department for International Development. Its conclusions do not necessarily reflect the views of the UK Government. Copyediting by: Alastair Sarre, email: [email protected] Cover photo: Community forestry teak nursery, near Bandung, Java, Indonesia. © Duncan Macqueen / IIED Design by: Eileen Higgins, email: [email protected] Printed by Full Spectrum Print Media, UK on 100% recycled paper using vegetable oil based ink. -
Trendy Travel Trade with Food & Shop
Trendy Travel Trade with Food & Shop Volume VII • Issue II • March 2020 • Pages 52 • Rs.100/- Address: Good Wood Estate, Lower Bharari Road, Bharari Road, Shankli, Longwood, Shimla, Himachal Pradesh 171001 Phone:0177 265 9012 Hola Mohalla, Anandpur Sahib 8 March to 10 March 2020 For More Information Please Contact Tourist information center, Near Gurudwara Takhat Sri Keshgarh sahib, Guru Teg Bahadur museum. Sri Anandpur sahib : Mobile -9779167832, Email - [email protected] PUBLISHER'S NOTE Trendy Travel Trade with Food & Shop Volume VII • Issue II • March 2020 • Pages 52 • Rs.100/- Editor & Publisher : Vedika Sharma Director: Babita Sharma Senior Editor : Tarsh Sharma Reporter : Parul Malhotra Consulting Editor : Pradeep Kapur Consulting Editor(West) : S K Mishra Consultant Art Director : Anita Mudgal Dear Reader, and the aging process. Why not do Graphic Designer : Sangeeta Arya yourself a big favor? Make yourself a priority and take some time off. Consulting Photographer : Ganesh Kapri As we all know vacation time is The best family vacations become around the corner, by keeping this the stuff of legend, inspiring the Manager Administration : Gaurav Kumar in mind T3FS covered a story on stories you and your relatives repeat Family Vacation where we highlighted and reminisce over for years. As far as Manager Circulation : Himanshu Mudgal the “roads less travelled of various memories go, we tend to remember the OUR TEAM OUR destinations”. Family vacations are good things; the time spent together E-mail : [email protected], [email protected] as important as our sleep, so don’t as a family, the new things that were let opportunities to take a family discovered, the new friends we made, Website : www.fabianmedia.net vacation slip away. -
Press Release for Immediate Release
Press Release Contact: Sam Cincotta Wolfgang Beach Strategics 240 405-7129 For Immediate Release http://AbleAndWilling.org Able and Willing Launches Annual Mid-Atlantic Fundraising Campaign Locally-based international nonprofit raising funds to build schools in developing countries Frederick, MD (May 1, 2009). Able and Willing International Education Foundation, a non-profit based in Frederick, launches its Annual Fundraising Campaign with the announcement of two don’t-want-to-miss events in the mid Atlantic region. Proceeds will be used to benefit education in developing countries. The campaign kicks off in our own city of Frederick on May 17th with the return of Puma’s Kitchen, a locally acclaimed dining event presented by Able and Willing, and proudly hosted by Way Station. Celebrating its 10th year, this annual Frederick tradition is orchestrated by, and features the authentic Congolese cuisine of Mbuyu “Puma” Wa Mbuyu, founder of AWIEF. The event includes dinner, plenty of time to enjoy the atmosphere and socialize, and an educational presentation by Puma, which provides the guests an opportunity to learn about Able & Willing and personally meet Puma and his staff. This year, Puma’s Kitchen is proud to present “Lake” the multi-faceted DC-metro area band, to be performing throughout the evening. This year, Puma’s Kitchen goes on the road. On May 23rd, Able and Willing will bring Puma’s Kitchen to the Hope Presbyterian Church in Lakewood, NJ where it will be cosponsored by the Kiwanis Club of Jackson and Hope Presbyterian Church. “We’re really looking forward to these events,” said Puma. -
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UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well. -
The History of the Introduction and Adoption of Important Food Crops in Bhutan
The history of the introduction and adoption of important food crops in Bhutan Rice, maize, potato and chili Dedicated to the Fourth Druk Gyalpo Jigme Singye Wangchuck National Biodiversity Centre Ministry of Agriculture and Forests Serbithang, Thimphu, Bhutan 2nd June 2015 Working team members 1. Dr. Tashi Y. Dorji, Program Director, National Biodiversity Centre, MoAF 2. Asta M. Tamang, Principal Biodiversity Officer, National Biodiversity Centre, MoAF 3. Dr. Ronnie Vernoy, Policy Expert, Bioversity International, Rome CONTENTS FOREWORD ............................................................................ 6 ACRONYMS .............................................................................. 6 LIST OF FIGURES ................................................................... 7 1. INTRODUCTION .............................................................. 8 2. OBJECTIVES OF THE STUDY .......................................... 9 3. METHODS .......................................................................... 10 3.1. Initial compilation of literature .......................................... 10 3.2. Selection of crops ............................................................... 10 3.3. Compilation of country-specific information ..................... 10 3.4. Literature review ................................................................ 11 3.5. Documentation ................................................................. 11 4. RICE ................................................................................... -
Trip Itinerary
Bhutan | SPIRITUALITY & WELLNESS JOURNEY CULTURAL IMMERSION | 8 DAYS April 7-14, 2021 October 8-15, 2021 TRIP ITINERARY 1.800.941.8010 | www.boundlessjourneys.com How we deliver THE WORLD’S GREAT ADVENTURES A passion for travel. Simply put, we love to travel, and that Small groups. Although the camaraderie of a group of like- infectious spirit is woven into every one of our journeys. Our minded travelers often enhances the journey, there can be staff travels the globe searching out hidden-gem inns and too much of a good thing! We tread softly, and our average lodges, taste testing bistros, trattorias, and noodle stalls, group size is just 8–10 guests, allowing us access to and discovering the trails and plying the waterways of each opportunities that would be unthinkable with a larger group. remarkable destination. When we come home, we separate Flexibility to suit your travel style. We offer both wheat from chaff, creating memorable adventures that will scheduled, small-group departures and custom journeys so connect you with the very best qualities of each destination. that you can choose which works best for you. Not finding Unique, award-winning itineraries. Our flexible, hand- exactly what you are looking for? Let us customize a journey crafted journeys have received accolades from the to fulfill your travel dreams. world’s most revered travel publications. Beginning from Customer service that goes the extra mile. Having trouble our appreciation for the world’s most breathtaking and finding flights that work for you? Want to surprise your interesting destinations, we infuse our journeys with the traveling companion with a bottle of champagne at a tented elements of adventure and exploration that stimulate our camp in the Serengeti to celebrate an important milestone? souls and enliven our minds. -
ECFG-DRC-2020R.Pdf
ECFG About this Guide This guide is designed to prepare you to deploy to culturally t complex environments and achieve mission objectives. The he fundamental information contained within will help you understand the cultural dimension of your assigned location and gain skills necessary for success. Democratic Republicof The guide consists of 2 parts: Part 1 introduces “Culture General,” the foundational knowledge you need to operate effectively in any global environment. Part 2 presents “Culture Specific” the Democratic Republic of the Congo (DRC), focusing on unique cultural features of the DRC’s society and is designed to complement other pre-deployment training. It applies culture-general concepts to help increase your knowledge of your assigned deployment location (Photo courtesy of IRIN © Siegfried Modola). the For further information, visit the Air Force Culture and Language Center (AFCLC) website at www.airuniversity.af.edu/AFCLC/ or contact Congo AFCLC’s Region Team at [email protected]. Disclaimer: All text is the property of the AFCLC and may not be modified by a change in title, content, or labeling. It may be reproduced in its current format with the expressed permission of the AFCLC. All photography is a courtesy of the US government, Wikimedia, and other sources as indicated. GENERAL CULTURE CULTURE PART 1 – CULTURE GENERAL What is Culture? Fundamental to all aspects of human existence, culture shapes the way humans view life and functions as a tool we use to adapt to our social and physical environments. A culture is the sum of all of the beliefs, values, behaviors, and symbols that have meaning for a society. -
Critical Evaluation of Locally Controlled Forest Enterprise Subsectors Likely To
Critical evaluation of locally 9 controlled forest enterprise subsectors likely to contribute to more integrated, intensive and climate-friendly land use in the Democratic Republic of the Congo Tabin Lissendja, Samuêl Begaa and Alphonse Maindo 9.1 Introduction The Democratic Republic of the Congo (DRC) has 154 million hectares of forest, which is the second-largest area of tropical forest globally after Brazil. Since the post-conflict reform agenda was launched in 2002, pressure on forestland for economic development has grown, both from external sources and from the 70 per cent of DRC’s total population of 60 million people who live in rural areas. Forests are the main source of subsistence for many rural people in DRC. It is estimated that locally controlled forest enterprises in many low- and middle-income countries account for 80-90 per cent of forestry activities in the forest sector (Macqueen, 2008). Locally controlled enterprises generate local wealth, secure community rights to resources, help create social capital through professional associations, encourage greater local environmental responsibility, help preserve cultural identity, and play an important role in poverty reduction. Yet in countries like DRC – and in Kisangani in the east of the country, the focus of this chapter – such SMFEs also face complex problems. Kisangani was selected for the study because growing demand in the local market there has led to an upsurge in artisanal logging. When political activities returned to normal and functional road networks helped revive the local economy after the official end of the war, city-dwellers responded to the lack of state support by starting up numerous income- generating and self-help initiatives. -
Download Itinerary
DAY 1 Day 4 Arrive Paro – Punakha Paro B: — L:Bhutanese Cuisine D:Bhutanese Cuisine B:hotel L:Bhutanese Cuisine D:Bhutanese Cuisine Highlight: Views of Himalayas Highlight: Tiger Nest Monastery Once you land in Paro International Airport, you will be Today, visit the Taktsang Monastery also known as Tiger Nest warmly welcomed in Bhutanese traditional style by an Monastery. It is perched precariously on a side of a cliff. English/Chinese speaking tour guide. Proceed to visit Paro Guru Padmasambhava, known as the Second Buddha, Dzong, a monument built in 1646 AD. It is a large Drukpa arrived on a flying tigress and meditated at this shrine in the Kagyu Buddhist Monastery and houses the district Monastic second half of the 8th century. As a result, it is the dream Body, and government administrative offices of destination for Buddhist pilgrims from all over the world. Paro. Lunch is followed by a 4.5-hour drive to Phunakha, the Evening you can enjoy hot stone bath (Dotsho or Menchu), old Capital of Bhutan via Thimphu, the Modern Capital of and exclusive dinner at Beer Factory to get taste of the Bhutan, and Dochu La Pass (Alt. 3050m) where you can country’s best. enjoy the first view of the eastern Himalayan Mountains. Day 5 Day 2 Departure Punakha – Thimphu B:hotel L:Bhutanese Cuisine D:- B:hotel L:Bhutanese Cuisine D:Bhutanese Cuisine Your exploration of Bhutan will end today. Have a safe trip Highlight: Chimi Lakhang temple back home. Visit the Punakha Dzong between the Phochu and Mochu rivers, symbolizing the masculine and the feminine co- existence. -
Handbook of Indigenous Foods Involving Alkaline Fermentation
Fermented Foods and Beverages Series Handbook of Indigenous Foods Involving Alkaline Fermentation Edited by Prabir K. Sarkar • M.J. Robert Nout CRC Press Taylor & Francis Croup Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Croup, an informa business Contents Series Preface xix Preface xxi Editors xxiii Contributors xxv Chapter 1 Introduction 1 Prabir K. Sarkar and M. J. Robert Nout References 6 Chapter 2 Diversity of Plant-Based Food Products Involving Alkaline Fermentation 7 2.1 Legume Products 7 2.1.1 Soybean Products 8 2.1.1.1 Natto 8 Toshirou Nagai 2.1.1.1.1 History 10 2.1.1.1.2 Starter Culture 12 2.1.1.1.3 Fermentation 13 2.1.1.1.4 Nutritional and Chemical Components 14 2.1.1.1.5 Consumption 17 2.1.1.1.6 Conclusion 18 V VI CONTENTS 2.1.1.2 Douchi 18 Li-Te Li and Yan-Li Ma 2.1.1.2.1 Origin of Douchi 18 2.1.1.2.2 Classification 20 2.1.1.2.3 Production Methods 22 2.1.1.2.3.1 Pre- Treatment 22 2.1.1.2.3.2 Pre- Fermentation 24 2.1.1.2.3.3 Post- Fermentation 27 2.1.1.2.4 Chemical and Nutritional Components 28 2.1.1.2.5 Functional Properties 31 2.1.1.2.6 Consumption and Perspectives 31 2.1.1.3 Kinema and Similar Products 33 Prabir K. Sarkar and M.}. Robert Nout 2.1.1.3.1 Origin and Culture 33 2.1.1.3.2 Indigenous Preparation of Kinema and Its Socio-Economic Impact 36 2.1.1.3.3 Changes in the Substrate during Kinema Production 38 2.1.1.3.3.1 Stage 1: Soaking 38 2.1.1.3.3.2 Stage 2: Cooking 38 2.1.1.3.3.3 Stage 3: Fermentation 39 2.1.1.3.4 Safety of Kinema 50 2.1.1.3.5 Plasmid for y-Polyglutamate Production 50 -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities
Sys Rev Pharm 2021;12(2):378-384 A multifaceted review journal in the field of pharmacy The Indonesian Fermented Food Product Terasi: History and Potential Bioactivities *Asep A. Prihanto 1,2,3,4, and Hidayatun Muyasyaroh 2,3 1Department Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 2BIO-SEAFOOD Research Unit, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 3Halal Thoyib Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia 4Coastal and Marine Science Center, Brawijaya University, Jl. Veteran, Malang, 65145, East Java, Indonesia *Corresponding Author: Asep A. Prihanto Email: [email protected] ABSTRACT Terasi is a fish/shrimp fermentation product native to Indonesia and is produced Keywords: Bioactivity; fermentation; Indonesia; terasi. using bacteria generated from fish or shrimp. Also known as shrimp paste, it has a long history on the island of Java, as well as other regions that employ slightly Correspondence: varied processes and ascribe various names to this edible compound. The Asep A. Prihanto emergence, history, processing, and characterization of terasi are explained in Department Fishery Product Technology, Faculty of Fisheries and Marine this manuscript, following its extensive applications as a main seasoning in Science, Brawijaya University, JI. Veteran, Malang, 65145, East Java, Indonesia various dishes. Furthermore, potential bioactivity of this product and its derived Email: [email protected] microorganisms are discussed along with the possibility of their usage as bioactive remedies for human health. INTRODUCTION by the presence or absence of contaminants, such as Fermented seafood is a common condiment for foods in insects and other foreign materials [1].