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In Myanmar, rising food and fuel prices endanger the poor: UN | Business and Economy News

Mitchell R. Lajoie 10 months ago

Price hikes of up to 35 percent in food and fuel since the coup make it harder for the poor to feed themselves, the UN’s World Food Programme says.

The UN food agency said on Tuesday rising food and fuel prices in Myanmar since a February 1 military coup risk undermining the ability of poor families to feed themselves.

Myanmar has been in turmoil since the military removed the elected government and detained its leader, Aung San Suu Kyi, with protests and a civil disobedience campaign of strikes paralysing parts of the economy.

The World Food Programme (WFP) said food prices were rising, with palm oil 20 percent higher in some places around the main city of Yangon since the beginning of February and rice prices up 4 percent in the Yangon and Mandalay areas since the end of February.

In some parts of Kachin State in the north, the

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30 Tasty Ginger Recipes to Spice up Your Life (Or at Least Your Cooking)

2 years ago

You know ginger as the all-important ingredient for holiday season cookies, but this spice can do so much more. It adds warmth to curries and zing to dressings. It perks up salad bowls and gives drinks an extra oomph. Whether you’re using the ground stuff or fresh ginger root (more on that below), this delicious spice is a welcome addition to any plate (or glass). Which is why we’ve rounded up 30 tasty ginger recipes that will let this golden root shine, from breakfast to dessert.

RELATED: Here’s How to Grate Ginger Without Making a Complete Mess

Here’s what you need to know about this spicy root. It’s actually a flowering plant, and is close cousins to turmeric, cardamom and galangal. People have been turning to this plant’s rhizome (i.e., the ginger root we know and love) for thousands of years—and not just for cooking. According to

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Food cart Baon Kainan brings Filipino American flair to Portland

Mitchell R. Lajoie 5 months ago

Portland’s Filipino food scene just grew one cart bigger.

Earlier this month, Baon Kainan, meaning “to-go eatery” in Tagalog, joined Vietnamese food cart Matta, as the latest addition to the lot at Metalwood Salvage on Northeast Prescott Street.

But you won’t find lumpia and pancit on the menu. At least for now.

Owners and newlyweds Ethan and Geri Leung, both 31, serve up their own twist to classic Filipino cuisine, while paying homage to their heritage.

“It is an expression of what we grew up with as Filipino Americans,” Geri explained.

And while they always start off with how their moms would make a dish, their tagline states that the food is “not your tita’s cooking.”

Menu items have noticeable differences compared with traditional recipes. Baon Kainan adobo is made with smoked tamari in place of soy sauce and chicken stock instead of water.

Their kare kare, a thick

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Science debunks food myth backed by Gengis Khan

Mitchell R. Lajoie 8 months ago

It is perhaps the greatest agony: Watching food you paid good money for — or worse, painstakingly cooked — tumble to the floor. Children may be traumatized by their ice cream slipping off the cone to the curb, but food lovers carry this fear with them right into adulthood. There is one known salve: the 5-second rule.

This so-called rule is hard-baked into society. Essentially, it encourages you to tempt your fate and pluck favorite, fallen morsels back from beyond the point of no return — all predicated on the notion that bacteria and pathogens lurking on our kitchen floors, city streets, and the backs of cars can’t possibly have infiltrated our food in less than five seconds.

This notion may be comforting, but it’s not necessarily scientifically sound, Paul Dawson and Brian Sheldon tell Inverse. Dawson is a professor of food science at Clemson University, while Sheldon

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