Aang is the main character of Avatar: The Last Airbender. While there aren't a lot of instances of him being shady, but here's 10 that stand out.

Aang, the protagonist ofAvatar: The Last Airbender, exists at the peak of adorableness his charismatic overtures, his love for peace, his innatenegotiation skills, his vegetarianism, his lack of toxic masculinity, all these features make him one of the most, if not the most, beloved animated characters of all time.

RELATED: Avatar: Toph Vs Korra: Who Wins This Bender Fight?

In the course of his mission,or in general, Aang has gotten himself involved in some rather uncharacteristic activities and has also been responsible for a few dubious decisions. There aren't a lot of instances like these, but here are ten that stand out the most.

Aang learns about being the Avatar at the tender age of twelve (it's normally sixteen, but the monks had the impending war weighing on their minds.)

He behavesimmaturely in this situation and escapes on Appa after learning that he would be transferred to the Eastern Air Temple in order to keep him apart from Gyatso. Aang faces the weight of his responsibilities when he wakes up, though, given that he nowhas a hunter: the banished Prince Zuko seeking to get overa few of his daddy issues.

In the Earthbending city of Omashu, Aang and little Bumi used the "mail route" channels as a personal roller-coaster/slide, deriving immense enjoyment from the rush. In fact, when Team Avatar arrives there over a century later, he forces them to join him in the activity,completely unheedful oftheir terror.

More importantly, Aang fails to consider the consequences of any potential accident; even though he assures his friends that his Airbending can protect them, this doesn't mean that innocent people won't be endangered (like the Cabbage merchant, for example.)

Aang's daredevil behavior extended into the animal kingdom, and hisdesire for this specific brand of novelty might actually be considered a minor form of abuse.

RELATED: Avatar: The Last Airbender - Why Fans Agree The Great Divide Is The Worst Episode In The Series

He is interested in penguin-sailing and riding hog monkeys, whom he claims do not enjoy the experience but "that's what makes it fun!" Aang also surfs on the backs of the Elephant Koi around Kyoshi Island, heedless of the poor thing's consent. At least the Avatar Kuruk surfed on mountain waves generated by his own Waterbending.

As an Airbender of immense repute, Aang naturally finds the coarseness of Firebending uncomfortable at first. Still, when he generates his first flame under the sage guidance of Master Jeong Jeong, his enthusiasm exceeds his skill level and he accidentallyinjures Katara's hands.

It's great that Aang is immediately apologetic, but he takes his contrition too far by vowing to, "never Firebend again." On a positive note, Katara conceives her own healing powers while soothing her palms in flowing water.

When Katara and Sokka begin talking about their home and childhood, Aang is upset because he is unable to share that bond with them. Rather than have a discussion about being left out, he decides to prevent his friends from "abandoning" him to go see their long-lost father, Hakoda, by concealingthe map leading to his locationwithin his outfit.

Later, when Bato celebrates Team Avatar for their greatest features Aang being trustworthiness hisshame forces him to reveal his indiscretion, but Sokka and Katara are far too furious with him to care at this point.

It is a paradoxical quirk of nature that permits Aang to hold on to his friends against their will but simultaneously lets himforsake them whenever he's in a bad mood: even if they aren't at fault.

RELATED: Avatar The Last Airbender: 10 Non-Benders That Would Give Aang A Good Fight

Upon discovering that Sandbenders had stolen his best friend, he flies into a torrential rage and just Airbends off into the Si Wong desert, leaving the others to fend for themselves. When Toph confirms the identity of the kidnappers, Aang morphs into the Avatar State andwould have probably vaporized the settlement if Katara hadn't calmed him down.

When Team Avatar infiltrates Wan Shi Tong's mega-library, the owl spirit only allows them to rifle through its tomes and manuscripts only if they swear never to "abuse the knowledge" obtained from his collection.

Of course, Sokka has to slip up at some point, and when Wan Shi Tong finds out that they actually plan to use the upcoming solar eclipse to attack the Fire Nation, he tries to stop them from escapingwhile sinking the building deeper into the desert. It is understandable, given the extenuating circumstances, but the Avatar should never take a vow they do not plan to keep.

Aang figures out how to unlock his chakraswith the helpof Guru Pathik, a decrepit old man bursting with luminous wisdom. However, he cannot get himself to open the seventh and final one, because this means abandoning his earthly ties (and there is no way he can even dream of doing that to Katara.)

Aang does try, at least, but second, he catches a whiff of his love being in danger, he abandons his training and rushes to rescue her.At the end,the chakragets blocked by Azula's perfectly-timed lightning bending blast, anyway.

While "touring" through the Fire Nation, the gang comes across a play based on their adventures watching themselves interact on stage results in unique responses from everyone, but Aang is clearly the most impacted.

RELATED: Avatar: Toph Vs Fire Lord Ozai: Who Wins This Bender Fight?

When he sulks about his feelings to Katara, she says that she can't give him a clear answer with everything else going on. Aang lets his hormones do the talking and try to attack her with a kiss, but this only makes the situation worse because Katara is now angry with him for ignoring her agency.

Ozai's staggering Firebending capabilities aside, his tendency towards manipulating and backstabbing made it imperative that he be stopped; except, Aang refuses to accept this outcome,and searches for the perfect balance between what the world desires and what he does.

Luckily, he finds the answer to his conundrum in the form of a Lion Turtle and takes Ozai's bending away (a technique repeated on the Bloodbender Yakonein the sequel.) What would he have done it didn't have this option, though? Would he have broken Air Nomad code and committed murder? Or would he have let everything burn?

NEXT: Avatar: Uncle Iroh Vs Fire Lord Ozai: Who Wins This Fire Nation Fight?

Next Legend of Korra: 5 Couples Fans Loved (& 5 They Couldn't Stand)

Ajay's natural habitat is his bedroom, which means that his time is spent staring at his TV screen in a hypnotic coma. He tends to rant about the lack of quality programming in his life but the amount of content he consumes would make even Galactus gassy.

Read the rest here:
10 Shadiest Things Aang Did In Avatar: The Last Airbender | CBR - CBR - Comic Book Resources

NEW YORK, Nov. 4, 2020 /PRNewswire/ -- The globalplant-based meat marketsize is expected to reach USD 35.4 billion by 2027 according to a new study conducted by Polaris Market Research. the market is anticipated to register a CAGR of15.8% from 2020 to 2027 Increasing awareness among consumers for healthy food products, a continuously growing global population, and a major shift towards food production and consumption are some of the major factors anticipated to drive the growth of the global market. Increasing demand for rich protein-based food for having nutritional benefits coupled with consumer's preference for cost-effective products, further fueling the demand for plant-based meat products. In addition to this, the growing trend of vegetarianism and veganism is offering enormous growth potential to the global plant-based meat market.

Request for a sample report:https://www.polarismarketresearch.com/industry-analysis/plant-based-meat-market/request-for-sample

Key Points from the Report:

Increasing demand for plant-based meatcan benefit financially stable global players such as Conagra and Nestle. Attractive moves such as faster delivery and effective cost-cutting can enable them to strengthen their foothold in the market.

Get Full Research Summary on plant-based meat market : https://www.polarismarketresearch.com/industry-analysis/plant-based-meat-market

The global plant-based meat market is driven by growing concern towards animal based meat owing to global narrative that COVID-19 originated from wild animals. The growing vegan population in Europe, consumer awareness towards nutritional benefits, and innovations in food technology coupled with funding support from investment firms. Recently, in June 2020, Veganuary, the UK based non-profit organization introduced Veg Capital, funding solutions plant-based food companies. It will provide fund of around EUR 50,000 to 2,50,000 to the plant-based food startups.

Leading players present in the global plant-based meat market are : Amy's Kitchen, Greenwise, Beyond Meat, Impossible Foods Gold & Green Foods, Garden Protein International, Maple Leaf Foods, The Vegetarian Butcher, Quorn Foods, VBites, Morningstar Farms, Omnipork, Novameat, Tofurky, Zikooin, Sunfed, Zhenmeat, and V2food. The lucrative opportunities present in the market have attracted major companies as well as new ventures to invest in the market. The global market is turning out to be highly competitive as leading global players started expanding their business operations in different regions of the world.

Companies are involved in new product launches and increasing geographic reach to increase their consumer base. The global plant-based meat market is becoming even more competitive as Asian companies such as Whole Perfect Foods Co., Ltd, and GoodDot investing in the market.

Have Any Query Or Specific Requirement? Feel Free To Ask Our Industry Experts At : https://www.polarismarketresearch.com/industry-analysis/plant-based-meat-market/speak-to-analyst

Polaris Market research has segmented the plant-based meat market report on the basis of source, product, distribution channel, and region

Plant-based Meat Source Outlook (Revenue USD Million, 2016 2027)

Plant-based Meat Product Outlook (Revenue USD Million, 2016 2027)

Plant-based Meat Distribution Channel Outlook (Revenue USD Million, 2016 2027)

Plant-based Meat Regional Outlook (Revenue USD Million, 2016 2027)

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Find more research reports on Food and Beverages Industryby PMR

Organic Cereals MarketBy Source (Wheat, Rice, Oat, Corn, Barley, Others) By Type (Breakfast Cereals, Cereal and Energy Bars, Cereal Biscuits and Cookies, Others) By Distribution Channel (Offline Stores, Online Channels), By Regions, Segments & Forecast, 2018 2026

Clean Label Ingredients MarketShare, Size, Trends, Industry Analysis Report By Application (Beverages, Bakery, Dairy & frozen desserts, Prepared food/ready meals & processed foods, Cereals & snacks, Others); By Form (Dry, Liquid); By Type (Natural colors, Natural flavors, Fruit & vegetable ingredients, Starch & sweeteners, Flours, Malt, Natural preservatives, Fermentation ingredients, Oils & shortenings, Emulsifiers, Cereal Ingredients)); By Regions, Segment Forecast, 2020 - 2026

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About Polaris Market Research

Polaris Market Research is a global market research and consulting company. The company specializes in providing exceptional market intelligence and in-depth business research services for our clientele spread across different enterprises. We at Polaris are obliged to serve our diverse customer base present across the industries of healthcare, technology, semi-conductors and chemicals among various other industries present around the world. We strive to provide our customers with updated information on innovative technologies, high growth markets, emerging business environments and latest business-centric applications, thereby helping them always to make informed decisions and leverage new opportunities. Adept with a highly competent, experienced and extremely qualified team of experts comprising SMEs, analysts and consultants, we at Polaris endeavor to deliver value-added business solutions to our customers.

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See the article here:
Plant-Based Meat Market Size Is Projected to Reach $35.4 Billion By 2027 | CAGR: 15.8%: Polaris Market Research - PRNewswire

Hamburgers: possibly the most American food ever in the popular imagination even if some say it came from German immigrants. Some might even consider it a staple food due to its prevalence across fast food menus. I, a proud American, sadly perpetuate this stereotype.

I love hamburgers. And with the success of Burger King and McDonalds and the ubiquity of burgers at backyard barbecues I am not alone in loving them.

That was why it took me so long to finally commit to becoming a vegetarian about three years ago. The exact reasons why involve podcasts, personal philosophy and maybe a little unhealthy guilt, but these are too complex to explain without their own article. Suffice to say that it was a hard decision to make, in part because of the prospect of forgoing cheap, filling and moderately tasty burgers.

Traditional vegetarian patty sandwich options had always been a part of my diet, like black bean burgers and garden veggie burgers. But to me, they had never actually tasted like the same type of food. I like black bean burgers, but their texture was always more smooth and paste-like than ground beef. The same goes for garden veggie burgers, which are often at their best more sweet than savory due to their corn and carrot components.

For the first couple of weeks of my life as a vegetarian, I was set to never taste what I assumed was the unique savory profile of beef and fish ever again. But then I saw a strange ad at my community college cafeteria asking me to try the Impossible Burger. Alongside claims of carbon footprint reduction, it had a similar promise to a later ad for their Burger King outing: Try it and dont see the difference. And at least for me, I can say that the Impossible Burger did the impossible successfully it made a beef-like burger without any beef. Now, especially after Burger King started selling the Impossible Whopper in New York, I may be eating more burgers than I did before I went vegetarian.

And Im not alone in this. In 2016, a study from the Pew Research Center, about American attitudes towards food, found that nearly one in ten Americans say they are either entirely or mostly vegetarian or vegan. A full 22% of people who said they were focused on eating healthy and nutritious food also said they were mostly vegetarian or vegan. Since then, the market for what marketers call plant-based meat has grown every year, with over $900 million in sales in 2019.

According to registered dietician Jenna A. Werner, who has worked in the field for 15 years, what makes these new plant burgers more beef-like than previous recipes is a variety of vegetarian protein sources instead of just soy- and bean-based products, as were popular in the past, Werner said, in an interview with Shape.com. Brands are using pea and rice for protein, plus fruit and veggie extracts added for color. Impossible Foods even claims that each Impossible Burger uses 87% less water and 96% less land in its production process than an equivalent 4-ounce ground beef patty.

So, with that in mind, I decided to look into how these new burgers stack up against the classics and each other.

How healthy are they?

It is important to remember that the serving size used to give nutritional information varies. For uncooked, pre-packaged patties available at the grocery store, the serving size is one patty, no matter the pattys actual size. For a burger served in a restaurant, the serving size is one whole burger, and includes the bun, seasonings and toppings. A store-bought sesame seed bun alone can add around 90 calories to a meal, and Burger Kings Whoppers openly advertise larger-than-usual buns.

The size of the patty is also not standardized. Most of the beef and plant meat patties Im comparing are 4 ounces (a little over 113 grams), as is industry standard. The more traditional veggie burgers, already marketed to a more health-conscious audience, are slightly smaller. So, keep those two qualifiers in mind calories from non-patty ingredients and unequal serving sizes as you make your choices.

How much will they cost you?

According to Vice News, an average American consumes three hamburgers a week. This average includes people who eat none, as well as people who eat multiple hamburgers every day so the standard deviation may be significant. However, for a simplified exercise, lets assume this subject is a college student who eats some sort of burger three times a week.

That student starts out eating 12 burgers a month. Eight of them may come from a fast food restaurant because who has time to cook? When they have the time available though, theyll grill around four burgers a month, buying a pack of four hamburger buns to eat them with. So, the student starts off paying around $52.50 per month for their burger habit.

Then, the student decides to try out vegetarianism for a while, but doesnt want to give up burgers just yet. The next month, they opt for an Impossible Whopper whenever they go to Burger King and buy Beyond Burgers at the grocery store when they want to grill. Now theyre paying $66.70 per month about $14 more than before.

After budgeting and seeing this increase, the student decides to keep buying vegetarian, but give up on plant-based meat to save money. Buying 12 traditional garden veggie burgers and a pack of 12 buns that month, they only spend a little over $23. However, they will have to choose between a Fieldburgers high sodium content and traditional garden veggie burgers very un-beef-like taste.

But what about the environment?

I had initially thought to compare the carbon footprint of each product the same way I compared everything else in the tables. But as I researched, I realized a single number cannot really represent the complexity of measuring environmental impact.

First off, food transport in diesel-engine trucks between processing facilities, grocery stores and consumers is a major portion of greenhouse gas emissions. So the carbon footprint of a single burger varies wildly depending on the distances between these places not to mention the fuel efficiency of the vehicles used. A single average would be useless information for the environmentally-conscious consumer.

Moreover, the modern plant-based meat movement that actually seeks to prove it can and should replace meat in our diets only really began with the launch of The Impossible Burger in 2016. The research on impact is in its scientific infancy. It will be many years before someone will have enough data to independently determine and compare the effects on the environment.

What is known is that multiple sources have shown that raising cows for slaughter is the most resource-intensive activity in the world food industry so cutting down on the cows we eat might be a good idea. It certainly cant hurt the environment to encourage more legume and soy protein production, but the difference in impact between a veggie burger and plant meat seems small so far.

I would like to give an unequivocal stamp of approval to the plant meat burgers, but I cannot. None of them are noticeably more or less healthy than a beef burger once you add in traditional toppings like mayo, ketchup and onions. It seems that if you want a meaty taste, a burger is always going to be a burger. Its never going to be healthy food.

When it comes to cost, if youre strapped for cash, plant meat is either about as expensive or more expensive than beef. So for low-budget vegans, traditional veggie burgers are the more economical option.

And as for the environmentalism angle that got the industry started, the data linked earlier does indicate that producing less beef would reduce humanitys carbon footprint. However, right now there is still too little data on the difference between the carbon footprint of traditional veggie burgers and plant meat burgers. The global carbon footprint reduction companies like Impossible Foods and Beyond Meat are aiming for would come from more people eating less beef due to their products more meat-like taste, but the plant meat industry is still young with a smaller reach compared to traditional meat suppliers.

Bottom line, The Impossible Burger and its friends are here to stay. And who knows, maybe they will replace meat one day in the far future. Beyond the taste though, there is not much special about them. Theyre neither that harmful nor that healthy, and they are definitely not that cheap. But if you want to reduce your environmental impact without changing your diet, maybe the financial hit is worth it.

I, for one, am still eating them.

Read more here:
A definitive examination of plant-based burgers - The Stony Brook Press

We see caste as a problem, not as an analytical category. It is the object of analysis but never its subject. Scholarship on Indias history includes caste as one element, with class and community comprising other categories. What would the history of India look like if seen through the lens of caste?

Ambedkar made this argument for ancient India, seeing the struggle between Brahminism and Buddhism, interrupted by Muslim invasions that destroyed the latter and included the former within a new order. Hinduism emerged from this conquest by adopting Buddhist practices of vegetarianism, temples, floral offerings and non-violence. Buddhists, meanwhile, converted to Islam from the low castes to which they had been reduced.

Whatever its accuracy, Ambedkars history repudiated the dualistic narrative of Hindu-Muslim conflict by including caste within it. Ambedkar claimed that by launching the movement for Pakistan, the Muslim League abandoned its history of alliances between caste and religious minorities. It came instead to an agreement with the Congress as one high-caste party with another to divide the spoils of Independence.

I want to offer a parallel account of how caste permits us to understand modern Indian history. Consider how the Bania tells us a different story about this past. The first time this caste transformed modern India was in the 18th Century, when traders supported the East India Company to make colonialism possible. They did so by switching allegiance from Kshatriya rulers, whether Hindu or Muslim.

The second time Banias changed Indias modern history was with the development of the Congress as a mass organisation under Gandhi. The Kshatriyas displaced by colonialism had by then been replaced in politics by Brahmin lawyers and administrators. The first Bania to take power from the Brahmins who dominated the party, Gandhi gained for it the support of Indias traders.

The national and religious culture promoted by Gandhi was also Bania in character, defined by bhakti, ahimsa and popular Vaishnavism. His rival Jinnah performed a similar feat in the Muslim League, which had been run by an administrative class equivalent to the Brahmins, alongside remnants of the old Kshatriya elite.

Jinnah was from the Khoja caste of traders and, like Gandhi, the first Bania to gain control of his party while bringing Muslim capitalists to support it. Khoja are mostly converts of Hindu Lohana caste. Jinnah boasted of his ability to talk to Gandhi as a Khoja would to a Bania.

If Gandhis rise to power signalled the emergence of a new national culture for Hindus, Jinnahs rise accomplished the same for Muslims. The culture of learning and honour that had characterised the Leagues Brahmin and Kshatriya elite was replaced by a Bania focus on contractual politics.

With Independence, Banias in both countries had to take a back seat. In India they were restricted by a Brahmin bureaucracy and in Pakistan excluded by a new Kshatriya elite. With Brahmins disempowered by the loss of their bases in north India, power soon came to be exercised directly by Kshatriyas through the military.

The multiplicity of power centres in post-colonial India led to a variety of alliances, in which the numerical dominance of Shudras has been divided, joined or mediated by other castes. Pakistan was dominated by a Kshatriya-Shudra grouping in the west and a Shudra-Dalit-Adivasi one in the east, with Brahmin administrators and Bania capitalists of little account in either wing.

In India, Banias played a major role for a third time during the countrys economic liberalisation in the early 1990s, which freed them to adopt a new political identity in Hindutvas Brahmin-Bania combine. Their religiosity is not the austere kind valued by Brahmin ideologues like Savarkar, however, but continues to be focused on bhakti.

In Pakistan, meanwhile, the Kshatriya-Shudra grouping became an absolute majority with the separation of Bangladesh. Even a traders party like that of Nawaz Sharif must adopt Kshatriya ideals to survive. As for Brahmins, their declining status has allowed them to emerge as ideological brokers for groups making claims to power in the name of Islam.

Religion has come to define national culture in both countries, allowing different castes to identify with each other by excluding minorities. While Hinduism provides a home for many sectarian cultures in India, Islam in Pakistan is exclusive.

Why does Islam as a national ideology have to find its enemies within the Muslim community in Pakistan, whether among Ahmadis or Shias, Deobandis or Barelvis? Because the emergence of Bangladesh eliminated Hindus as a substantial minority, with Christians, Sikhs and Parsis also too insignificant.

While Christians and Hindus are discriminated against and even persecuted in Pakistan, as Muslims and Christians sometimes are in India, they are not seen to represent any serious threat to Islam. This means that Islam comes to dominate politics in such a way as to obscure both caste and religious difference.

If the suspect religious minority in Pakistan is to be found within Islam, non-Muslim groups come to represent not religious but caste difference. A Muslim community dominated by Kshatriyas and Shudras thus attacks Christians in Punjab as Dalits, while discriminating against Hindus in Sind as Dalits, Banias and Adivasis.

Christians and Hindus also serve as repositories for the caste identities of Muslims, who escape their status by displacing it onto them. While caste differences in India are also displaced onto a religious minority, in Pakistan this displacement locates the minority within and caste outside Islam. Caste really does allow us to see history anew.

Faisal Devji is Professor of Indian History at the University of Oxford

Suraj Yengde, author of Caste Matters, curates the fortnightly Dalitality column

Read the original here:
Seeing India, Pak history through the lens of caste - The Indian Express

This is the weekly Amplify newsletter. If youre reading this on the web or someone forwarded this e-mail newsletter to you, you can sign up for Amplify and all Globe newsletters here.

Frances Bula writes about urban issues and city politics in Vancouver for The Globe and Mail.

Frances Bula's workstation is pictured here, where the author is crafting dozens of holiday cards this season.

HANDOUT/Handout

The Christmas-card ritual was a fixture in my mothers life.

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She had special books with rows and columns, so she could track the name of each person who had been sent a card, which of them had sent her one back the previous year and who perhaps needed to be struck from next years to-do list.

She wasnt a huge Christmas traditionalist. She let us know every year how much she hated shopping for presents because she was bad at it. She ditched real trees when I was still in elementary school, acquiring one of the earliest plastic trees manufactured, a hideous stick-like contraption. In the years of experimental vegetarianism, she did not cook a turkey.

But the cards were sacrosanct.

In return, our homes in Regina, then North Vancouver, received cascades of mail every Christmas when I was a child, cards that became part of the decorations as they were hung along strings tacked to the walls. Sometimes wed run out of wall.

I didnt mean to abandon the tradition as an adult, but I was always, you know, sooooo busy with my urban Vancouver life. I had my own traditions: making my own gingerbread houses for anywhere up to 12 kids, tree-decorating parties, baking endless rounds of cookies that filled tins stacked all over the floor.

I tried many years to keep up the card tradition. Id buy whole boxes, West Coast-themed when I could find them, as well as occasional $7-apiece craft-store cards. Id mean to send them. But, oh dear, the time to write all those quick but meaningful notes. Finding addresses. The frigging post-code hunt. Stamps. Geo-locating mailboxes.

Its all so different in this (use preferred clich word here) year.

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Theres so much time that I never knew I had, now that there are no coffees, lunches, dinners, rambling shopping expeditions, unrestricted gym visits, music festivals, trips to non-B.C. destinations.

Ive undertaken a lot of unexpected activities as a result.

Done almost three-dozen jigsaw puzzles. Taken up South Asian cooking. Re-watched Greys Anatomy. Learned to program my car clock. Knit a few sweaters.

And then, suddenly, two weeks ago, as I kicked into the whole Christmas thing way earlier than usual, Christmas cards entered my brains orbit.

Oh, I thought. Ill send off a few this year. As I started to get into a rhythm, the list expanded. Im up to 81 names now.

Not all have gone out yet because it turns out its a lot of work to crank up the old Christmas-card machine.

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I had to find my last extant address book, buried in the cubbyhole reserved for old daybooks. Then it turned out that many of the addresses I had were years out of date or not there at all.

Finding addresses became a major project requiring all my investigative-journalism skills, since I wanted to avoid asking people directly. I did internet searches, hunted through social-media channels for ancient dinner invitations, drove past houses to get street addresses, checked out entry panels for apartment numbers, looked on Google Maps. In extreme cases, I paid the $10 fee to search their names on the governments land-titles site.

Then I needed to find just the right cards not some cheesy dollar-store boxes. No, they had to be original, something that conveyed the essence of me and/or the West Coast. As well, because I have a lot of Jewish friends (a couple of stints on a kibbutz in Israel has left me a legacy of a wide network of them in the U.S.) and for the non-Christians and co-atheists, I needed a wide selection ranging from traditionally Christian to cards with nothing but embossed snowflakes or Christmas fishes (see above pic). So Ive been discovering the city anew by checking out various shops which, because theyre small and arty, usually have no one in them but me, so safe!

And, finally, the stamps. As with so much else in the pandemic, what should have been a relatively simple task turned out, again, to require cunning or patience. It appears many others have had the same impulse as me. So there are lineups at every post office, even in supposedly empty neighbourhoods. And the offices are selling out of stamps. Not just Christmas stamps. All stamps.

And why am I doing it? Why not just an email? Or phone? I ask myself that. Is it just that, since were reliving the 1950s anyway these days (all meals at home on a menu in rotation, evenings spent playing board and card games, travel restricted to camping locally), why not throw this in too?

Maybe, a little. But theres something more.

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I think of the pleasure of the person getting the card.

For once, not a bill or a flyer from the local real-estate agent or newsletter from a politician or a plea from a charity.

Instead, a direct communication in old-fashioned cursive that my friends can hold in their hands, something that represents a distinct effort to do more than send a quickie Hey, hows life in the pandemic? email. But not anything too elaborate.

Just a little note with a beautiful piece of mini-art that sends the message, I think of you still. Youre part of my life in this very strange time.

Once my Christmas-card rampage is over, Ill be looking for more time-consuming activities to use up my many spare hours. So far, Ive been cruising the internet looking for ever-more complicated South Asian, Thai or Korean recipes to make. An hour to toast and grind spices and then make a curry? No problem. That has led me to books like Madhur Jaffreys Indian Cooking. But Im looking for more, so this is whats on my Christmas list from 2020s crop of interesting new cookbooks: Milk, Spice and Curry Leaves (Sri Lankan) by Ruwanmali Samarakoon-Amunugama or In Bibis Kitchen (East African) by Hawa Hassan.

Inspired by something in this newsletter? If so, we hope youll amplify it by passing it on. And if theres something we should know, or feedback youd like to share, send us an e-mail at amplify@globeandmail.com.

Read more here:
Amplify: The act of sending a Christmas card takes on a new meaning this year - The Globe and Mail

Sonu Sood continues to win hearts, one good deed at a time. The actor has now added another feather to his cap by being named the hottest vegetarian celebrity of the year by PETA India.

The actor shared the picture of a glass trophy on Twitter along with a Thank you for the organisation that encourages vegetarianism and opposes discourages killing or mistreatment of animals of any kind.

Sonu has been in the news ever since he kick-started the mission of helping migrants reach their homes during lockdown.

He recently announced a new initiative under which he would be providing e-rickshaws to the underprivileged who lost their source of livelihood during the coronavirus pandemic. The 47-year-old actor said his initiative, titled khud kamaao ghar chalaao, is aimed at generating employment opportunities to make people self-reliant. The actor said in a statement, I believe providing job opportunities is more important than distributing supplies. Im sure that this initiative will help them stand on their feet yet again by making them self-reliant and self-sufficient.

The actor had earlier launched the Pravasi Rojgar app, which aims to connect those who lost their jobs in the pandemic to companies and offers specific programmes to help improve their skills.

Sonu has also been named the number one South Asian celebrity in the world for his philanthropic efforts during the course of the Covid-19 pandemic this year, in a first-of-its-kind ranking released in London on Wednesday. The 47-year-old actor beat off tough global competition to top the 50 Asian Celebrities in The World list, which is published by UK-based weekly newspaper Eastern Eye. It celebrates artists who made a positive impact with their actions or were inspiring in their own unique way and involved public input, with several social media posts collated for nominations.

(With PTI inputs)

Follow @htshowbiz for more

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Sonu Sood declared hottest vegetarian of the year by PETA India, shares a glimpse of his trophy - Hindustan Times

On this International Meatless Day, Manushi Chhillar sheds some light on following the path of vegetarianism and why a plant based diet is beneficial for her overall health. Find out more.

Ethereally beautiful Bollywood debutant Manushi Chhillar is a vegetarian and she is loving it! The young actress, who will be launched by Yash Raj Films in their tentpole film Prithviraj in which she is starring opposite superstar Akshay Kumar, says being a vegetarian is an extremely personal choice for her.

On International Meatless Day, Manushi reveals, For me, being vegetarian was more of a personal choice. It has been and will always be a way of life for me because my parents are vegetarians and I have inculcated this through them. However, they never forced this on me. I made my choice after I realised that it suits for me remarkably and makes me feel fitter and healthier.

The gorgeous beauty, whose debut is the most anticipated launch by a newcomer in 2021, says she enjoys eating clean and endorses that being a vegetarian leads to several health benefits.

Manushi says, I have since then believed in eating clean and I have realised over the years that plant based diet works better for me. I cant point out one negative to eating like this. Im a firm believer of this diet and I would recommend it to people who would want to try it out and see if they feel different after being on it. Being a vegetarian is an integral part of my life and I have realised multiple benefits due to my life choice.

Being a vegetarian and following a plant based diet comes with multiple health benefits. Some of it is that it is toxins free and provides nutrients to our body without any deficiencies.

Also Read:Are plant based diets healthy? Nutritionist Mugdha Pradhan shares tips on its positive and negative sides

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International Meatless Day 2020: Manushi Chhillar shares her love for plant based diet & its benefits - PINKVILLA

MY suspicions are always raised by attempts to control what and how we eat. As I explain briefly in my video (link below), food is at the absolute centre of culture and of family and social life.

This is one reason why ideologues impulses drive them to politicise food. Ideology looks jealously at that which it does not yet control.

The claim that the UKs Climate Assemblyhad recommended a 20-40 per cent decrease in the consumption of meat and dairy came to me via aBBC tweet.

The video embedded in the tweet is centred around a 17-year-old assembly member, Max, who gave up meat after learning of the emissions generated by beef production. It is the hope of those who convened the assembly that the rest of the population are so impressionable and so obedient.

But Maxs colleagues, being adults, were not so easily swayed. It turns out that this recommendation was the second least popular option of eight that 35 of the 108-member assembly voted on.

Thats ten people. Thats not even representative of the assembly, let alone the 66million of us in Britain who have been given no opportunity to express our views.

The bureaucrats, ideologues and fake academics behind the Climate Assembly reported it all the same.

They had hoped that the assembly would stand as a proxy of popular opinion, its membership being drawn from all walks of life, which could then be presented back to the public as motivation to engage with Net Zero imperatives: Monkey-see, monkey-do. Max is doing it,why arent you?

Over the course of six weekends, the assembly members were bombarded with official climate narratives. Despite that, they turned their noses up at the notion of government intervention, and demanded that reductions must be voluntary.

This has been embarrassing for the UKs climate technocracy, the Climate Change Committee, which had previously recommended that meat and dairy consumption be reduced by 50 per cent, driven by compulsion, including taxes.

Consequently, they have had to lie and to misrepresent what the assembly said, and to spin an agreement out of what is categorically its opposite.

The BBCs video is propaganda-as-news. Expect much more of it, as the Government and its machinery attempts to nudge and coerce us half of us, ultimately, according to the Climate Change Committees plans into vegetarianism and worse. Do not expect broadcast news media to ask the Government or the technocrats any difficult questions.

Originally posted here:
Don't swallow this BBC food fakery - The Conservative Woman

By Sacha van Niekerk 2h ago

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From juicy veggie burgers to creamy cashew mac and cheese theres plenty of delicious vegan offerings to tuck into across the country this month during World Vegan Month.

In August 1944, members of the Vegetarian Society, a group founded in Britain in the nineteenth century by people who actively promoted and followed meat-free diets asked that a section of its newsletter be devoted to non-dairy vegetarianism. By November that year, a quarterly newsletter was dedicated to this purpose. It was named The Vegan News.

Donald Watson, secretary of one of the societys branches, chose the word vegan himself, based on "the first three and last two letters of 'vegetarian'" because it marked, in his words, "the beginning and end of vegetarian".

The new Vegan Society held its first meeting in early November. Today, World Vegan Day is held annually on November 1 to mark the founding of the society.

In celebration of the World Vegan Month, here are six spots in Cape Town, Joburg and Durban where you can get your fix for a vegan feast:

Durban

Falafel Fundi

52 Florida Rd, Windermere

Call: 083 783 6172

On the hunt for the perfect on-the-go meal, something you can really dig into? Falafel Fundis wraps are stuffed with fluffy falafels with the perfect golden-brown exterior, zesty and crunchy veg, creamy tahini and melt in your mouth brinjal, with just the right amount of heat from their chilli sauce (optional). Completely vegan and oh so delicious, its got to be one of the top vegan food options in the city.

Oh My Soul Caf

68 Adelaide Tambo Dr, Durban North

Call: 063 172 2531

From golden waffles topped with a creamy vegan chocolate spread and a scattering of fresh berries and nuts to juicy vurgers smothered in barbecue sauce, topped with melted vegan cheese, pineapple and served with fries, youll be hard-pressed to find a favourite on this menu. Round up all your friends this month to try out all their tasty treats, which are not just limited to people only. Dogs can come along for yummy ice-cream or delicious doggy biscuits. The pet-friendly food is freshly made with love for their furry customers.

Buttercup Vegetarian and Vegan Cafe

10 De Mazenod Rd, Greyville

064 011 1101

Crispy portions of vegan chicken paired with a helping of mash and gravy, coleslaw and either chips or a soft roll, Buttercup serves up delicious vegan and vegetarian fast food like you have never tasted before. The KFV meal is one of their signature menu items that has attracted a loyal customer base while wowing even the skeptics. When ripping into the battered pieces of crunchy, perfectly seasoned chicken youll be surprised by meat-like texture and taste.

Joburg

The Fussy Vegan

Caltex Waterfall Garage, Blairgowrie, Randburg

060 716 6029

The Fussy Vegan has a broad range of menu items, from healthy to wholesome. Pick from options like their Poke Bowl boasting edamame, carrot roses, activated cashews and mango served on a bed of sushi rice or go for something a little more nostalgic, like their creamy mac and cheese with smoked cashew sauce and seitan bacon bits. From breakfast through to lunch and dinner, theyll have you sorted with sandwiches, burgers and burritos the options are truly plentiful.

Kaylee's Eatery

147 N Reef Rd, Bedfordview

011 524 7603

Food thats pretty delicious and deliciously pretty, youll definitely want to snap a picture of your meal for the gram before tucking in. Kaylees' is a plant-based eatery that uses only fresh, healthy and seasonal ingredients to create their flavourful and full of goodness meals. Whether you have a major sweet tooth, or an appetite for savouries, they have got a menu of scrumptious treats like strawberry cheesecake or our salted caramel cookie crunch sundaes and much more.

Leafy Greens Cafe

Rocky Ridge Road 1724, Muldersdrift

010 595 4563

Embrace the natural flavours from fresh, organic fruits and vegetables at Leafy Greens Cafe.They believe in keeping things raw and natural wherever possible. Stop by for breakfast and indulge in pancakes and gelato or experience a hearty chickpea curry or the refreshing crispness of rice paper rolls stuffed with sliced veggies and paired with an Asian dipping sauce for lunch.

Cape Town

The Kind Kitchen

252 Albert Rd, Woodstock

061 508 0655

Gourmet sandwiches, wraps and burgers with all the fancy trimmings and an ever changing selection of desserts and drinks, The Kind Kitchen is all about offering vegan comfort food to those who seek it. The mantra is be kind and they incorporate this ethos throughout the entire structure of their business, from the people they source ingredients from to the way they package their food.

Plant Cafe

8 Buiten St, Cape Town City Centre

072 521 9252

Visually stunning, thoughtfully presented and full of flavour, Plant Cafe makes their own ingredients including dairy-free cheese, vegan mayo, meaty mushroom biltong and smoke their own crispy tempeh bacon. Their deliciously conscious menu boasts a broad selection of goodies to choose from including a chopstick and crepe section.

Lekker Vegan

105 Kloof St, Gardens

084 903 6697

Proving that not all vegan food is rabbit food, Lekker Vegan is dedicated to providing their customers with the best plant-based alternatives, so you wont feel like you are missing out or compromising on flavour and taste. One factor that is so evident on their menu is that their aim is to make vegan food that is familiar and tastes similar or even better than what youre used to, thus making the transition into a more plant-based diet a whole lot more delectable.

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World Vegan Month: Where to eat vegan in SA - IOL

STASIA RAEBEL | STAFF REPORTER | smraebel@butler.edu

Dining with dietary restrictions and allergies can be a challenge for some Butler students. In order to ensure they will get food that is safe for their needs, these students often need to be especially careful when choosing their meals.

There are eight major allergens defined under the Food Allergen Labeling and Consumer Protection Act of 2004: eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, milk and soy. Many Butler students deal with these allergies, along with other dietary restrictions, such as vegetarianism, veganism and gluten intolerance. These restrictions affect their daily experiences in the dining halls, and the dining staff are prepared to help students navigate the menu if they have any concerns.

Kayla Hayes, a junior critical communications and media studies major, is allergic to peanuts, tree nuts, eggs and seafood. Her allergies are very severe, and she carries an Epipen in case she has a reaction.

Growing up with allergies, you kind of know what you can and cant have, Hayes said.

About three times a week, Hayes will see foods in the dining halls that she knows she cannot have, so she will steer clear of it. There are also menus listed on televisions throughout the dining halls. However, Hayes explained that there was a time this year where she did not read the menu and had an allergic reaction. She got what she assumed was chicken and peppers, but it was actually a chicken-peanut stir fry.

I was fine, I took Benadryl and everything, but that definitely made me more cautious, Hayes said.

The menu does not include a label indicating peanuts or tree nuts, so Hayes explained that after the meal did not sit right with her, she found the ingredients by looking in the dining section on the Butler App. There, she was able to see the name of the menu item and the nutritional value.

I kind of put two and two together, and I saw that it had peanuts in there instead of peppers, Hayes said.

She explained that she probably would not have realized that there were peanuts without looking on the app. To help prevent this in the future, Hayes said she will try to be more aware. She also suggests that a label should be put on the food in the dining hall, so people with allergies can clearly see when there is an allergen.

Butler Universitys dietician Katy Maher highly advocates for a one-on-one approach between students with either food allergies or dietary restrictions and the dining staff. In this approach, students will speak directly with staff members when ordering their food to ask about the food items contents. This ensures students will find food items they can have.

We believe a one-on-one approach is safer than attempting to label dishes with all possible allergens, Maher said. Things can get substituted at the last minute after menus are printed or posted online.

Maher said she along with Bon Apptit Management Company staff take food allergies very seriously. While the eight major allergens can be found in all dining cafs on Butler, Maher explained that they will try to clearly indicate them in the dishes in which they appear. For example, they will label mashed potatoes with butter or milk as creamy mashed potatoes on the menu, so a student with these allergies would be able to avoid it.

To provide the best experience for students, Maher suggests students identify themselves to her or another staff member to help them navigate the menu.

Since everything is cooked from scratch onsite, we can easily tell you what ingredients are in a specific dish and make modifications if necessary, or prepare and set aside food ahead if necessary, Maher said.

Students can also request specially-plated meal options to meet their needs by filling out a form, usually the day before. Additionally, in the Marketplace Cafe at Atherton, students can go to Latitude station to receive a meal prepared without any of the major 8 allergens or gluten.

If students prefer to go to the regular stations in the dining halls, they will still be able to find something they can eat.

Before each meal period, Maher said they will pull aside the people who work at the front of the house, by the food, to tell them what is included in the meals. All questions about allergies are directed to a chef or a manager to ensure students will get through the lines in a timely manner.

Dining employees have orientation and on-the-job training to get Food Allergy and Research Education, known as FARE. Maher said staff members switch out their gloves, knives and boards between each task. They also use different utensils when serving separate items to prevent cross-contamination.

If students are ever uncertain, Maher encourages them to ask questions. She said they can always make something for them, and they are always happy to answer any of the students concerns.

Tom Pieciak, a senior jazz studies major, is allergic to milk protein, which means he cannot eat milk, dairy and beef. He said he feels Bon Apptit has done a better job than the previous food provider in terms of helping students with allergies.

A new food provider was definitely a great first step [in helping students with food allergies] because they are definitely a lot more transparent with the ingredients and the allergies, Pieciak said.

Because he is allergic to something that is commonly found in many foods, Pieciak explained that there were days where the options were pretty slim for him.

When choosing a meal, Pieciak usually relied on what he knew, as there were options that hed confirmed were dairy-free. If he was uncertain, Pieciak said he would usually ask the workers, but sometimes he would not feel like taking a risk and just avoid certain foods altogether.

I think one thing that would help would be to get more alternatives to whatever that allergy or dietary preference is, Pieciak said.

There are many dairy-free options at Butler, and there are plant-based cheeses, milks and meats that are popular for vegans and vegetarians. Pieciak believes these options should be expanded in the dining halls, and they should be as available and accessible as the regular food being served.

Olivia Throop, a first-year dance arts administration major, is a vegetarian, and agrees that she would like to see more options available.

While Throop explained she is able to find enough food options that are free of meat, she sometimes worries she is not getting enough of the right kind of food, because she said there are typically just one, sometimes two, main vegetarian options.

There are many times where there wont be a protein for me, or it wont be appealing to me, Throop said. It isnt hard for me to get all the food I need, but it is hard to get all the nutrients I need.

Throop said it can also be challenging to distinguish the vegetarian options from the options with meat. Throop said that asking workers usually helps clarify this, especially if the workers asked their supervisors, however she would appreciate more clear labels.

I really do think that by providing a clear explanation of what food dishes are and what they contain will help the students at the university feel more safe with the food options they are eating, Throop said.

Related

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How to dine with dietary restrictions, allergies at Butler - The Butler Collegian

Gabrielle McCormick, Contributing WriterNovember 25, 2020

Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Servings: 5+

Instructions:

Image by Gabrielle McCormick

Background:

When I began cooking for myself in college, I became plant based. This chili was one of the first meatless recipes I made that graced my tongue. The heat and flavor of it was dangerous yet addicting. In most Haitian dishes, Scotch bonnet peppers are used in place of the chipotle chilis for their intense level of heat as well as their strong, fruity flavor.

Tips:

Haitian Kremas

Prep Time: 15 minutes Total Time: 1 day

Ingredients:

Instructions:

Tips:

The Rise of Vegetarian Chili:

Vegetarian chili rose to the spotlight in America during the 60s and 70s with the rise of individuals abstaining from red meat and vegetarianism. Chili originated from northern Mexico and southern Texas and was also commonly made by working-class Tejana and Mexican women.

Vegetarian chili, also known as chili sin carne, can be prepared with a meat substitute such as soyrizo, tofu, lentils or a starchy vegetable such as potatoes. This chili typically includes various types of beans. Chili sin carne is full of flavor, is a substantial meal and is simple to make. If you are interested in adding mouthwatering flavor and spice to your chili, poblano peppers, also known as ancho chilis when dried, and chipotle chilis are both great options!

Did you know that chipotle peppers dont grow anywhere? Thats because theyre actually overripe, smoked jalapeno peppers. The fresh, green peppers are harvested early while the nubbins are left behind to dry up. After the peppers obtain a dark red color and are mostly dehydrated, theyre picked and set in a smoking chamber. There, they are smoked for days or weeks with soaked wood until they attain a shriveled appearance. Believe it or not, it takes about 10 pounds of jalapenos to make one pound of chipotle peppers. The chipotle peppers are called different names depending on how long they have been smoked. For example, Morita peppers are jalapenos that have been smoked for less time than Meco chipotles, leaving them softer and dark red in color. They are mostly used in adobo sauce. The other pepper is the Meco chipotles, which is smoked twice as long, resulting in a darker color.

Read more here:
Cooking in the Time of COVID: Poblano chipotle chili - UTSA The Paisano

As module A came to an end, students in Playwriting, taught by Lecturer in Theater Cliff Odle and the junior-senior Autofiction seminar, taught by Lecturer in English Jessica Anthony, presented readings of their work via Zoom on Oct. 13 and 15, respectively. The readings were open to the Bates community to celebrate student work an even more impressive feat given the short timeline of the module system as well as to spark conversations about creativity and writing.

For the playwriting readings, a group of 21 actors, including Odle, Vice President of Equity & Inclusion Noelle Chaddock, director of the Harward Center Darby Ray, and Associate Professor of Dance Brian Evans, traded off to read all fifteen plays aloud. While some members of the class were also a part of this pool, most did not read in their own plays so that each playwright could sit back and listen to their work read for an audience for the first time.

Over the course of the module, the playwrights wrote both monologues and ten-minute plays, the latter of which were shared. Ranging from 10-12 pages, ten-minute plays follow all the same rules as full-length plays in a fraction of the space and time. They traditionally have a small cast of characters and are one continuous scene, but there are always exceptions: A Frozen Turkey by Abigail Segal 23 was set at an extended familys virtual Thanksgiving with nine characters spread across five Zoom screens, and I Choose by Addy Armah 23 was divided into four scenes instead of honing in on one particular moment.

Each play had a research component tied to it, so many of the playwrights investigated subjects of interest to them. Judgement Day by Patrick Reilly 21 explored what happens when high-ranking members of a campaign staff find out their candidate may have sexually assaulted an intern, while The Yom Kippur Play by Katie Abramowitz 21 took a more light-hearted look at the Jewish high holiday of Yom Kippur and what it means to repent.

Odle has taught Playwriting at Bates for several years now, so translating his course into the module system took some adjusting. Several exercises were cut, and the theory of playwriting took more emphasis than the actual writing. For example, the final plays sometimes get three or more drafts, but he felt this years playwrights were lucky to get in two. He found some of his new innovations particularly helpful, though, and will continue them when transitioning back to the full semester system.

Meanwhile, five autofiction authors shared their work on Thursday: Mamta Saraogi 21, appearing via pre-recorded video from India; Sam Poulos 22; Ellie Boyle 22; Alex Burbelo 22; and Maria Gray 23.

Autofiction is a literary genre not dissimilar from creative nonfiction, in which authors investigate the memory of their own experiences (hence the prefix auto). Most are written in first-person and feature the author, or someone like the author, as narrator. Anthony introduced the genre at the top of the reading as one that rewards collage and is the mosaic of observation, imagination, and cultural reporting. Some embellishment was added to each piece as to how the events might have actually transpired, but as Gray shared, factual inaccuracies are not necessarily incorrect in autofiction.

The course was a brand new junior-senior seminar offered entirely remotely, described by Anthony as a critical seminar which includes a creative writing component. Over the length of module A, students wrote between 30-40 pages; the reading on Thursday only included a slice of what each writer had created.

The writers answered questions at the conclusion of their reading, discussing some of the theory they picked up and explaining rationale behind specific writing choices. Poulos, for example, divided his piece on vegetarianism into several scenes, since its a theme that has colored much of his life. Boyle, on the other hand, used a pseudonym for herself, picking a name that she had always wanted as a kid for her piece Fake It Til You Make It and Other Lies We Tell Ourselves. Since she was writing about past experiences the way she wished they had happened, it made sense to her to transform herself into the person she wished she was.

Writing can be an incredibly cathartic experience. While a vast majority of students steered away from discussing the pandemic in their work, the effect of the past seven months certainly permeated the classes outside of just the mode of instruction. Odle felt his students were responding to the present day much more than previous classes, adding that although only a few plays used Covid as a theme, most seemed to be in touch with the idea of isolation, wanting freedom, or trying to stay in touch with ones own humanity.

Creative writing classes at Bates provide students an opportunity to shake up their course schedules, dive into subjects of interest, and infuse time to create into their day-to-day lives. If this sounds of interest to you, be on the lookout for creative writing offerings in modules C and D, including a new screenwriting course taught by Odle. Even if you think creative writing isnt for you, it never hurts to try; according to Odle, the last thing you wrote may be crap, but the next draft will be better.and then that draft after that, and then the draft after that.

View post:
Bates Creative Writers Tackle Memory, Isolation, and More in Module A Courses - The Bates Student

Sustainability pushes a lot of our hot buttonsits a political issue, an economic concern, and a social conversation. Some people even see it as a moral matter. Sometimes its on the back burner, but then it blazes back into the headlines. Sustainability is, arguably, an industry unto itself, since the economic impact on companies trying to adhere to government guidelines or react to consumer preferences can be in the billions of dollars across a wide range of markets. Sustainability demands are hitting a variety of industries, not just food and beverage. For example, the move from the internal combustion engine to the electric vehicle can be called a sustainability issue.

The Eight Elements of Sustainability1. Consumer preferences2. Climate change3. Food insecurity4. Food waste5. New foods6. Packaging7. Regenerative agriculture8. Transportation and regulatory restrictionsIn light of the many disruptors in the food and beverage industry and most recently, due to the impact of the COVID-19 pandemic, sustainability is now front-page news. This article will discuss eight reasons why sustainability is now one of the defining issues in food and beverage manufacturing. Future articles in this series will examine each issue in more detail.

The green consumer wants brands to embrace purpose and sustainability, and they want their purchases to contribute to the greater good, or at least, do no harm. The demand started among millennials and Gen Zers, but with the influence of social media, its expanded to all demographics.

The industry has been forced to introduce healthier products, with more ethically-sourced ingredients and more transparent supply chains. Younger consumers, especially, often trace a brands sustainability record with QR codes or smart labels. They want to know from where their food originates.

These consumer actions and attitudes are now influencing the development of new food items and packaging designs as manufacturers realize consumers are taking notice.

Warming is causing the earths poles, permafrost and glaciers to melt and the oceans to rise. Average sea levels have swelled more than eight inches since 1880, with about three of those inches gained in the last 25 years. Heres the impact on sustainabilitywhen sea levels rise and warm, flooding can occur, causing coastal seawater contamination and erosion of valuable farmland. Higher air temperatures may also rule out the cultivation of some valuable crops (gasp, chocolate!).

Hotter temperatures can also cause insect body temperatures to rise; they need to eat more to survive and may live through the winter instead of dying off. A larger, more active insect population could threaten crops. And changes to water, soil and temperature could affect the complex ecosystems of the worlds farms, causing plant stress and increasing susceptibility to disease. The food manufacturing and farming industries are starting to investigate new ways of growing food in environments that can protect crops from these changes.

Food demand is expected to increase anywhere from 59% to 98% by 2050. Populations are growing and due to rising incomes, demand is ramping up for meat and other high-grade proteins. At the same time, climate change is putting pressure on natural and human resources, making it challenging to produce enough food to meet the worlds needs.

The world agrees that governments, manufacturers and consumers have a social responsibility for to do their part to combat world hunger. Consumers are becoming more aware of food security and the threat that climate change poses. People are attempting to eat sustainably with meals designed to have a lower environmental impact, and incorporating an awareness of plate portions and food waste.

World health organizations are also stepping up. The United Nations World Food Programme (WFP) is the food-assistance branch of the United Nations and the worlds largest humanitarian organization, addressing hunger and promoting food security. The WFP works to help lift people out of hunger who cannot produce or obtain enough food for themselves, providing food assistance to an average of 91.4 million people in 83 countries each year. Food brands worldwide are offering support through donation programs, new product development to provide more nutrition with less and new sources of food.

Around one-third of the total food the world producesaround 1.3 billion tonsis wasted. Its more than just the direct loss; food waste contributes heavily to climate change, making up around eight percent of total global greenhouse gas emissions. Food manufacturers are making significant efforts to reduce their food waste footprint. Is it possible to anticipate and plan for potential glitches in frozen food processing? Sustainable brands make contingency plans in advance so that food can be stored safely while a broken line is fixed, rather than let it go to waste. What should be done with raw materials left over after processing? Perhaps there are other creative uses for itvegetable waste, for example, has been used for fertilizer.

Human behavior is a main contributor to climate change and the motivator for new sustainable practices. Over time, community attitudes can change habits, like encouraging commitments to composting or recycling. In certain communities, grocery stores and restaurants contribute leftover food to charities. Portion control at restaurants and in the home can make us healthier and also help to reduce food waste.

In response to changing food preferences and the demand by consumers for healthier options, food and beverage companies have the opportunity to develop new foods and build a reputation for sustainability.

Brands have been working on protein alternatives, but one can argue that plant-based protein went mainstream when news broke in 2019 that both McDonalds and Burger King were testing plant-based burgers. And with veganism and vegetarianism growing, tofu, seeds, nuts and beans are also showing up in kitchens more frequently, as are products made from them.

Did it surprise you the first time you heard about cauliflower pizza crust? Food manufacturers have been actively introducing new products like this, substituting vegetables for carbohydrate-rich grains. Product manufacturers have brought us new product options like zoodles made from squash as a substitute for spaghetti. Utilizing products differently is a sustainable tactic. In addition, it opens up new markets, expands the value chain and increases business opportunities for food and beverage manufacturers.

Sustainability also involves sustainable or eco-friendly packaging. Packaging with a reduced environmental impact is becoming a consumer priority.

What is sustainable packaging? It can mean packaging made with 100% recycled or raw materials, packaging with a minimized carbon footprint due to a streamlined production process or supply chain, or packaging that is recycled or reused. There is also biodegradable packaging like containers made from cornstarch being used for takeout meals.

To help fight food waste, intelligent packaging for food can use indicators or sensors to monitor factors outside the packaging like temperature and humidity, or internal factors like freshness. Smart labels can tell an even more complete story about what sustainable practices have been used in packaging manufacturing or along the supply chain via a QR code or webpage.

Optimizing product density for transport is another sustainability technique. Minimizing packaging can reduce shipping weight and packaging waste to minimize an organizations carbon footprint. An added benefit is that manufacturers can deliver more in less time thus improving customer service and keeping the supply chain moving.

Sustainability may call for practices that maintain soil health, but regenerative agriculture goes further; it looks to reverse climate change. Regenerative techniques promote the need to restore soil health, rebalance water and carbon cycles, create new topsoil and grow food in a regenerative wayso nature has the boost it needs to sustain improvement. If the quantity of carbon in farm soils increases 0.4% each year, says the European 4 Per 1000 initiative, it could offset the 4.3 billion tons of CO2 emissions that humans pump into the atmosphere annually.

The regenerative food system market has drawn investors, wedding the benefits to both water and soil to economic incentives. Unhealthy soil requires more water to produce the same amount of food. Healthy soil resulting from regenerative agricultural practices holds more water and therefore requires less water to be added. Underground and hydroponic versions of regenerative agriculture are also emerging.

Sustainability is also dependent on transportation and the supply chain. Governments are evaluating current practices and implementing changes that can positively affect climate change.

The food and beverage industry is actively embracing other changes that affect sustainability. Electric trucks fit well with their distribution hub model, with clean, quiet, short run deliveries. Fuel usage during transportation is being considered from every angle. Local and regional food systems, where farmers and processors sell and distribute their food to consumers within a given area, use less fossil fuel for transportation because the distance from farm to consumer is shorter, and therefore reduce CO2 emissions.

These eight areas are the defining issues facing food and beverage manufacturers today in sustainability. Sustainability impacts all of us, everywhere, and food and beverage manufacturing is right in the middle of it. What this means to the manufacturing world is that they must prepare their processes, systems, infrastructure and mindset to evolve their business in tune to the evolving issue of sustainability.

The handheld system features a new software platform, enhanced optical technology and wireless connectivity.

Find out about next month's upcoming webinar, Lessons from Food Safety: Applications to the Cannabis Industry.

Keeping equipment clean is more than a matter of good hygieneits good business.

The consequences of not taking pest management seriously can be devastating to a food manufacturing company resulting in fines, production shutdowns and closures. Not to mention a tarnished reputation, shaken confidence and public scrutiny of the brand.

See the rest here:
8 Reasons Sustainability is Critical in Food and Beverage Manufacturing - FoodSafetyTech

Vegetarianism is an integral part of our Indian culture. Back in time and even now, there is a huge population of people who rely on plant-based and dairy foods. While there are a big number of people who eat meat-based foods, many now feel the need to turn vegetarian due to health issues, parental preferences or out of our concern for animals and their rights.

While plant-based diet can help reduce the risk of heart disease, diabetes and even some types of cancer, it is important to note that if you don't make the switch the right way, you can become deficient in some nutrients like protein, iron and Vitamin D.

Here are some healthy foods that are a powerhouse of nutrients and must be included in your vegetarian diet so that you don't lack any nutrients.

More:
3 foods that you must include in your diet if you are planning to turn vegetarian - Times of India

On October 15th, 1995, the world watched on as two bastions of pop culture came together when former Beatles man Paul McCartney and his wife, Linda, made a joyous appearance on Americas favourite yellow family show, The Simpsons. Although it may seem like a jovial thing for the couple to do, the episode titled Lisa The Vegetarian is all about the theme of vegetarianism which provided Paul and Linda with a platform to discuss the subject in a self-deprecating, humourous fashion to a brand new audience. It spread their message with a smile.

The episode follows Lisa on her path to becoming a vegetarian after she decided she could no longer eat meat after bonding with a lamb at a petting zoo. Her schoolmates and family members ridicule her for her beliefs but, with the help of Apu as well as Paul and Linda McCartney, she commits to vegetarianism. It was a conversation that even in 1995, was barely being given any room to breathe. On The Simpsons, it was the McCartneys who found a platform.

Lisa The Vegetarian would go down as a stone-cold Simpsons classic episode that featured the hilarious You Dont Win Friends With Salad song and Homers disbelief that ham, bacon and pork came from the same magical animal, on top of the McCartney cameo. It would go on to become the deserved recipient of two awards, an Environmental Media Award and a Genesis Award, for highlighting environmental and animal issues, respectively.

At the time the episode was being written, Paul McCartney was the only living member of The Beatles who had never appeared on The Simpsons. John Lennon died before the show was created, but Ringo Starr and George Harrison had guest-starred in 1991 and 1993, respectively with aplomb.

The staff wanted to bring McCartney onto the show and David Mirkin thought Lisa the Vegetarian would be an attractive story since McCartney is a vegetarian himself. Macca agreed to appear but requested that Lisa remain a vegetarian for the rest of the series, rather than revert to meat-eating in the next episode.

The staff promised that she would remain a vegetarian, resulting in one of the few permanent character changes made in the show and McCartney has been a stickler to make sure that they stuck to their promise. Mirkin revealed earlier this year in an interview with the Radio Times that every time he bumps into McCartney, he always checks. And hes always surrounded by nine or ten lawyers so its quite frightening.

We were a bit worried that she would be a vegetarian for a week, then Homer would persuade her to eat a hot dog, McCartney has since told GQ magazine. The producers of the programme assured us that she would remain that way, and they kept their word, Macca added.

McCartneys wife Linda was also asked to appear in the episode and it was an offer she simply couldnt refuse. She told Entertainment Weekly that the episode was a chance for her and her husband to spread the vegetarian word to a wider audience. Following Lindas tragic death in 1998, The Simpsons dedicated an episode in her memory which executive producer Mike Scully said it just seemed like the right thing to do. Everyone here was surprised and saddened by her death.

The fact that the McCartneys werent willing to turn themselves yellow unless it was could spread a message that they truly believed in and devoted large parts of their lives to, speaks highly of their characters. The couple were among the most famous names on the planet at this point and didnt need the publicity that appearing on The Simpsons provided them with.

This was a compromise which literally had no negative consequences and is still as heartwarming to watch 25 years later.

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Revisit Paul and Linda McCartneys glorious appearance on The Simpsons - Far Out Magazine

Food, especially the eating or giving up of meat, has recurred in upper-caste discourse since the early days of resistance to colonialism in 19th century Bengal. Then the discussion primarily pivoted around whether Indians should consume meat to acquire physical strength like the Europeans, who had used it to subdue the Indian population, or stick to vegetarianism seen as suited to the tropical climate.

When these articles and intense discussions said Indian they meant Caste Hindus, many of whom were already vegetarian. The many meat-eating Indians of all religions were neither a part of these discussions, nor a subject.

If one man managed to make vegetarianism a mainstream nationalist agenda, it was Gandhi.

A zealous vegetarian, even vegan, Gandhi experimented so often with food and fad diets he would put our average millennial to shame. Intermittent fasting, only raw food, abstaining from salt and sugar, and veganism, you name it and he had tried it. He even perfected the production of almond milk in his ashram.

Yet not all of his whimsical experiments with food were an extension of the Caste Hindu, Vaishnav thought he internalised and has often been called out for. Much of it was political, meant to turn the conscience against the oppressive conditions of production that food entails.

Nico Slate at Carnegie-Mellon University has beautifully brought together Gandhis engagement with food in his book, Gandhis Search for the Perfect Diet: Eating with the World in Mind.

If one man put his body at the core of his politics, it was Gandhi. Be it satyagraha, fasting, non-violence, or food, depriving and disciplining his body was his primary weapon of warfare. His disciples were expected to do the same. His granddaughter is said to have advised Gandhi on her visit to Sevagram to rename it Kolagram, or pumpkin-village, so tired was the five-year old of eating pumpkins every day.

It is interesting to revisit Gandhis obsessive food and fairness politics in the context of the recent farm bills that have exposed Indian agricultural workers to the whims of a corporate market.

I see death in chocolates, Gandhi declared with characteristic bluntness. Sugar and cocoa were both grown by farmers in slave-like conditions in the colonies of Latin American and Africa, and Gandhi was no stranger to the fact. In fact, the political economy of sugar was so organised that a commodity thought of as a luxury in the late 17th century had rapidly transformed into a staple in the European diet and was then exported to other colonised markets including India.

In rejecting sugar, Gandhi was making a political statement against the conditions of labourers that facilitated this enormous industrial growth. In rejecting mill-refined salt, he questioned the colonial governments unfair taxation of a basic commodity, leading to the Dandi march.

As we usher big businesses into mandis by the stroke of three bills, it is important to ask if we are exposing farmers to the same conditions of production that Gandhi so ferociously opposedwith alternatives. As ethical consumers, shouldnt we concern ourselves with the conditions of production?

To Gandhi, what was on his plate was defined to a great extent by what was his politics. The rejection of sugar, cocoa and salt was largely a rejection of slave labour, indentured labour and imperialism respectively. In rejecting and experimenting, he was creating alternatives that are sustainable, and resist changing the political economy in such a way that farmers have no option but to cultivate what is demanded of them.

One of the perils of ushering the corporate into the mandi is that the price corporates are willing to pay for some food will be much more than for others. This will gradually force every farmer to grow certain crops to ensure her survival, and before we know it, healthier alternatives will disappear or become much more expensive to consume.

This was precisely the case with sugar in the colonial years: healthier alternatives like jaggery and honey were effectively replaced to give us a sweetener that has almost conclusively been proven harmful.

To care about what we eat and how it is produced is, therefore, an important political lesson that we need to learn from Gandhi so many years later. We cannot possibly lead a healthy life if our sources of affordable, healthy food are compromised by a few big producers and their demands.

Unfortunately, we have increasingly come to see our bodies and lives as separate from politics and policy, limiting our interests to an occasional respite from taxes and a budget revision every now and then.

Gandhis experiments with food and diet thus bring us back an important lesson: to associate everyday politics and policy with our bodies, health and everyday lives.

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What Did Gandhi Eat? - The Citizen

Once upon a time, being a vegetarian was pretty black and white. You didnt eat meat, and that was that. These days, though, there seem to be 50 different shades of vegetarianism.

Theres more of an emphasis now on plant-based diets, and a lot of people want to explore different degrees of this, says Jessica Cording, RD, author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety. Thats why were seeing more people interested in different types of vegetarian diets versus just being straight-up vegan or vegetarian.

The flexibility element is crucial. Its a key factor in how satisfied people are going to feel," Cording says. "We like to feel like we have a choice over what were eating. Taking a diet thats traditionally limited, like being a vegetarian, and making it your own can help you feel like youre still able to live a happy, balanced life while staying on an eating plan that supports your goals, Cording explains.

Of course, though, that can get confusing AF for everyone else.

Heres what you need to know about the most popular types of vegetarianism, so youre not left scrambling the next time a flexitarian, pescatarian, or any other type of vegetarian shows up for dinner.

Cording calls this version of vegetarianism the safest because it offers the most flexibility. A flexitarian diet is plant-based, meaning plant foods take center stage, but allows dieters to incorporate meat and other animal products here and there when the mood strikes.

Its great for somebody who is either new to the idea of eating a more plant-based diet or wants to reduce their intake of animal products without going all-in, Cording says. It can also be helpful if youre super busy and dont have a lot of time or resources to plan meals ahead of time, she says.

Pescatarians are people who choose to eat a mostly plant-based diet, but who also incorporate seafood as a source of protein (since they don't eat meat). Many pescatarians also eat dairy and eggs.

This tends to be good for somebody who wants to be primarily vegetarian but still loves fish or wants the nutritional benefits of fish, says Cording, who thinks pescatarianism makes covering your nutritional bases easier than traditional vegetarianism.

Pescatarians just need to be careful to limit their intake of mercury-heavy fish like swordfish and yellowfin tuna, Cording says. Instead, the FDA recommends opting for at least two to three servings of low-mercury seafood, like anchovies, shrimp, and salmon, per week.

One of the most popular (and traditional) forms of vegetarianism: lacto-ovo vegetarianism. Lacto-ovo vegetarians avoid meat, fish, and poultry, but still eat animal products like dairy and eggs.

This is right for someone who wants to be primarily vegetarian but not full-on vegan, Cording says, who finds lacto-ovo vegetarianism to be pretty approachable.

Still, if you notice that youre feeling tired or aren't satiated after your meals, take a closer look at your overall intake to make sure youre getting all the nutrients (like protein!) you need, says Cording.

One step beyond lacto-ovo vegetarians are lacto vegetarians, who eat a plant-based diet and dairy products, but avoid meat, seafood, and eggs. Yep, that means you can have plenty of milk, cheese, butter, and ice cream on this one.

Though many people do well on a lacto-vegetarian diet, Cording recommends keeping tabs on your dairy intake to make sure you dont OD on it. Otherwise, you might end up bloated and constipated.

While ovo vegetarians dont eat meat, seafood, or dairy products, they do eat eggs and products that contain eggs. Though not as popular as lacto-ovo vegetarian diet or even lacto vegetarian diets, this eating style does offer some flexibility, Cording says.

If you go this route, make sure your eggs are organic to lower your exposure to antibiotics and pesticides, she says.

While pollo means chicken in Spanish, pollo vegetarians typically incorporate multiple forms of poultry, like turkey and duck, into their otherwise plant-based diet. While pollo vegetarians avoid other forms of meat, they may or may not choose to incorporate seafood, eggs, and dairy into their diet.

Its really similar to a flexitarian diet, Cording says. Just do your best to eat organic chicken to reduce your exposure to antibiotics on this one.

Vegan

The least flexible of the vegetarian diets is veganism. The whole diet is plant-based, Cording says. Vegans don't eat any animal products, including meat, fish, poultry, dairy, and eggs.

Since vegan diets tend to be high in fiber and low in saturated fat, they can support heart health, says Cording. However, vegan diets are pretty restrictive and require more planning than other forms of vegetarianism. It can also be harder to feel satisfied, initially, especially if you're used to eating animal products, she says.

If you plan to go vegan, Cording recommends taking special care to ensure you get enough protein, iron, calcium, omega-3 fatty acids, and vitamin D.

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7 Types Of Vegetarian Diets, Explained By A Nutritionist - Women's Health

HomeThursday, December 19, 2019 22:00

By DOUGLAS KIEREINI

Christmas is a special time of the year for many people around the world. Families get together to share food, gifts and happy times. It is supposed to be the festival of peace and happiness yet it has never been a good season for animals.

Goats are the favourite delicacy of choice in Kenya and they are slaughtered in their thousands during this festive season, in homes, abattoirs, hotels and other places of entertainment. Chicken come a close second and often go side by side with goat. In many western countries, turkey is the favourite meal for Christmas.

But if you think that this is cruel, the situation was rather worse in England two or three centuries ago. According to Ian Jack, writing in The Guardian, Christmas dinner was preceded by an artisanal cruelty in all its terrible variety. For instance, poultry: the less they ran and flattered about the fatter they got, so geese would be nailed by their webbed feet to the floor, while chickens and game birds were confined to windowless cells, sometimes after their keeper had taken the extra precaution of blinding them or cutting off their legs while still alive.

Mammals were, literally, a tougher proposition. Popular belief said that meat was best tenderised while it was still alive, so calves and pigs were whipped to death with knotted ropes, and bulls killed only after dogs had baited them. Succulent Dorset lambs, according to historian Keith Thomas, arrived at the tables of Georgian gentry only after a lengthy imprisonment in dark little cabins.

A desire for paler meat led to longer deaths. A calfs executioner, having cut the animal at the neck, would let it bleed for a while and then staunch the wound for a day to let death come slowly. As for turkeys, the custom was to snip a vein inside their mouths and hang them upside down, so that their blood dripped out little by little. The upside-down position remains a constant of turkey slaughter today, though the process is industrial, possibly less painful and necessarily quicker.

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Bread and cheese kept the poor alive in 18th century England, but the middle and upper classes stuffed themselves with roasts, steaks and chops; a morning, noon and night gluttony that turned England into the most carnivorous country in Europe and left many of its wealthier population corpulent and suffering from gout.

In his excellent history of vegetarianism, The Heretics Feast, Colin Spencer suggests that the consequent revulsion against the obese and the drunk, slobbering under their cockeyed wigs, made the idea of a strict vegetable and water diet almost fashionable.

The almost is important because people like Benjamin Franklin who took up the vegetarian diet usually put it down again, seeing it as a cure, the equivalent of two weeks rehab in the Priory, rather than a lifetime commitment. Percy Bysshe Shelley was probably the causes most celebrated advocate until George Bernard Shaw and Mahatma Gandhi came along adding economic efficiency to a list that already included human well-being and the humane treatment of animals.

Other than sounding like an animal-rights activist, I hope I have made you feel better about your murderous pursuits this festive season. It could get a lot worse, if that gives you cold comfort!

Spare a thought for those that are less fortunate this Christmas and of course those poor animals and fowls!

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Christmas season animal cruelty that gave rise to vegetarianism - Business Daily

Bakery Improvers Market: Snapshot

Bakery improvers are commonly utilized at 10% of the measured amount of flour.Other than lessening the time consumed by the bread to cook, bakery improvers additionally improve texture and volume of the prepared item, by utilizing the proteins, for example, protease and amylase on gluten and starch. The rising consumption of bakery products in European nations has created an extravagant demand for bakery improvers to always improve the nature of the baked products.

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A consistent demand exists with respect to more prominent types of bread. The U.K. has been witnessing sizable consumption of whole meal breads with grain, oats, and seeds. There is additionally a growing trend regarding rising production of wrapped and sliced bread of several varieties in numerous nations all over Europe including France and Germany.

The fast development of egg-free cake mixtures requires bakery improvers, for example, thickening and stabilizing agents. Therefore bakery improvers are relied upon to see an upsurge in the demand within the upcoming years.

Bakery item, for example bread, is the basic stable food and as a source of carbs in the most of European nations and has additionally been a good source of whole grains in the Scandinavian nations. With an extremely high utilization of bread in Bulgaria and Turkey, the bakery improvers market is likewise expected to develop in these nations. These are the propelling factors stimulating growth in coming years.

Bakery Improvers Market Introduction

A bakery improve is a coherent combination of various bakery ingredients and other raw materials that can improve various qualitative characteristics of bakery products. Bakery improvers are used to enhance the baking performance of bakery ingredients. Apart from reducing the total baking time, bakery improvers can also enhance volume, flavor, and texture of various baked goods.

Manufacturers in the bakery improvers market introduce various types of bakery improvers that function as reducing agents, oxidizing agents, thickening agents, emulsifiers, and stabilizers for bakery products. Bakery improvers market players offer bakery improvers in powder, liquid, or granulated format, and can be organic or inorganic in type.

Bakery Improvers Market Notable Developments

Some of the most prominent competitors operating in the competitive landscape of global bakery improvers market include

Bakery Improvers Market Dynamics

Increasing Popularity of Low FODMAP Diet Trend will Complement the Bakery Improvers Market Growth

With the increasing prevalence of obesity and other lifestyle diseases, such as diabetes and cardiovascular diseases, consumers are focusing more on improving their dietary preferences. The rise in the trend of stomach wellness is encouraging consumers to choose food products and ingredients more critically. Thereby, an increasing number of consumers are adhering to low Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols (FODMAP) diets.

Stakeholders in the bakery improvers market are targeting consumers with abdominal health problems, such as IBS (Irritable Bowel Syndrome), to make use of bakery improvers in low FODMAP diets. Breads baked using various bakery improvers can improve the natural flavor, taste, and texture, enabling consumers following low-FODMAP diets to consume bread. Leading players in the bakery improvers market are aiming to improve awareness about the benefits of bakery improvers that can enable consumers to eat bakery products while following a low FODMAP diet.

Vegetarianism Goes Mainstream: Growing Demand for Egg-free Mixes Drive Growth of the Bakery Improvers Market

A mounting number of consumers are transitioning towards vegetarianism, owing to the increasing awareness about potential threats to the environment as well as negative impacts on health caused by the meat industry. Thereby, the demand for vegetarian bakery products and egg-free cake mixes is boosting adoption of bakery improvers that replace eggs yet retain the texture and flavor of baked goods. Furthermore, increasing prevalence of gluten allergies is also an important factor to boost the adoption of bakery improvers to replace eggs in bakery products, which is contributing to the increasing growth of the bakery improvers market.

The Clean Label Movement Influences Salient Strategies of Bakery Improvers Market Players

Consumers are becoming more label conscious than ever with the increasing concerns about ingredients of food products before making a purchasing decision. A majority of bakery improvers market players are aiming for complying with strict label requirements developed by governing bodies in various countries, to meet the consumers demand for transparent labels. However, conforming to stringent quality regulations and labeling requirements can add to the production cost of bakery improvers, thereby making it challenging for manufacturers in the bakery improvers market to launch competitive prices.

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Bakery Improvers Market Segmentation

Based on the types of ingredients, the bakery improvers market is segmented into

Based on form, the bakery improvers market is segmented into

Based on types, the bakery improvers market is segmented into

Based on end-use applications, the bakery ingredients market is segmented into

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Bakery Improvers Market Detailed Analysis and Forecast 2018-2028 - The Market Correspondent

The Pyramid Spiritual Societies Movement and Swami Narayan Ashram are celebrating the Maha Yog Dhyan Kumbh IV digitally

The pandemic sweeping the world has set forth a new way of living, standing as a reminder that compassion is the only way humans can go forth in the coming times. It is also a reminder that holistic health, which includes physical, mental, emotional, and spiritual well-being is of utmost priority. Now, more than ever, all the like-minded organisations need to collaborate to work together to spread the message of meditation and compassion as a tool for holistic well-being.

Keeping up with the scenario, the Pyramid Spiritual Societies Movement and Swami Narayan Ashram are presenting a digital Maha Yog Dhyan Kumbh IV, from October 30 to November 1. The purpose of this Dhyan Kumbh is to spread the message of vegetarianism, meditation, pyramid energy and enlightenment to one and all.

The aim is to expand the foray and extend the family by way of collaborations with MIMC (Mahabodhi International Meditation Centre, Ladakh), Swami Narayan Ashram supported by Ministry of Tourism, Government of India and Uttarakhand Tourism Development Board (UTDB), Ministry of Tourism, Government of UK, Swami Vivekanand Meditation Pyramid, Ludhiyana, Atmshakti Dhyan Kshetra, Kurukshetra, Haryana. The lockdown has indeed united us all, beyond the boundaries of cultures, time and distance and truly is an example of oneness in action.

The objective of this event is to bring the Masters and the Seekers from across the country on a common platform to share, learn and grow from the collective wisdom. It will comprise of meditation sessions, workshops, spiritual literature stalls and cultural performances. It will prove to be an exciting fair for all meditators, healers and spiritual seekers, including medical doctors, academic scientists, students, businessmen and many more spiritual masters and scientists from across the world.

The event will be inaugurated on October 30 with Ganga Aarti by the founder of PSSM Founder Brahmarshi Patri, Swami Narayan Ashram, Chief Administrator Sunil Baghat, B K Shivani, Padmashri Dr D R Karthikeyan, Cabinet Minister of the Union Government Prahlad Patel, Acharya Devrat, Bhikku Sangha Sena, Founder Maha Bodhi International Meditation Centre, Leh Ladakh Vice Chairman Pyramid Valley International, Shreyans Daga.

The three-day event will commence everyday from 6 am to 8.30 am Music meditation with Patri ji, followed by Enlightenment sessions by Masters on various topics such as Past Life Regression, Mind and Health Management using Psycho Neurobics, inner child healing and Astral Healing workshop. The event will progress with experience-sharing sessions by Pyramid masters, followed by cultural programmes from 6 pm to 9 pm.

A special programme on the Sharad Poornima has been planned, which will go Live from Hyderabad and will be telecasted across India and global channels by Patri ji along with some other international artists. One can be a part of the event through PSSMs satellite channels, PMC T and PMC Hindi (unit of One Media).

Lets all come together, celebrate life and humanity! One can also subscribe to PMC Hindi on YouTube.

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We are one - Daily Pioneer