Food security - of APL, BPL and IPL
The official line is simple. Since we cannot afford to feed all the hungry, there must only be as many hungry as we can afford to feed.
The truth is the government seeks ways to spend less and less on the very food security it talks about, writes
P Sainath.
Food security, courtesy Odisha's tribal women
In 25 villages across Rayagada district of Odisha, tribal village women have reclaimed the denuded commons and achieved a remarkable turnaround in food security and livelihoods through eco-friendly alternatives to shifting cultivation. Abhijit Mohanty highlights a few successes of the project.
Food sovereignty, not just security
Despite abundant evidence that the PDS has failed to ward off starvation, the Centre proposes
a new plan that shows none of the wisdom of this experience.
Kanchi Kohli
reports on an alternative grounded in local production, storage and distribution, which does a much better job of
fighting hunger.
Food for all? Not through the NFSA.
The National Food Security Act proposes to lower ration prices, but also reduce the quantity of grain that is given to each family.
Devinder Sharma
suggests a Zero Hunger programme instead.
Food grain procurement picks up pace amid lockdown
The procurement of wheat and rice (second crop) during the ongoing Rabi season has picked up pace despite severe logistical constraints posed due to the countrywide lockdown. Against the target of 400 Lakh Metric Tonnes (LMT) of wheat, procurement for central pool has touched 216 LMT upto 06.05.20. It is particularly heartening since procurement in major wheat procuring states like Punjab, Haryana and Madhya Pradesh had started only after 15th April. Similarly paddy procurement is also going on smoothly with 44.9 LMT paddy procured so far by the government agencies.
Want 100% FDI in multi-brand retail in food: Harsimrat Kaur-Badal
Food Processing Minister pushes for national e-platform bypassing mandis for farmers, food producers
Foodie factor feeds local property markets: Appetite for homes close to farmers' markets grows
What makes a winning location for buyers? An easy commute, good schools, green spaces, value for money - and, now it seems, food markets.
Food subscription box services are growing rapidly in Britain
One positive from this devastating coronavirus pandemic, is the willingness for more people to get in the kitchen to cook and adapt recipes for the ingredients they have knocking around.
Cheese advent calendar that sparked a global frenzy is BACK with 24 flavours
Food blogger Annem Hobson, 30, from London, who runs food blog So Wrong It's Nom, created the UK's first ever cheese advent calendar in 2016.
Sainsbury's defers £160m dividend as profits remain flat
Food sales in the peak week to March 21 jumped by 48 per cent. But the supermarket's general merchandise and clothing business, part of which operates through Argos, has suffered.
Instagram model threatens to sneeze on 'rude' waitress after allegedly receiving poor service
Food blogger and fashion influencer Karylle Banez took to Instagram to complain about the disappointing service she allegedly receiving while dining at Leigh Street Wine Room in Adelaide.
Paul Hollywood's epic culinary tour around Japan, from street stalls to Michelin-starred ramen shops
Food lovers should visit Japan when the world returns to normal, says Paul Hollywood. He recalls the best meal he's ever had - from a stall in Osaka - and a 'Michelin-starred Pot Noodle' in Tokyo.
Food bank volunteer is sent flying out of the back of a van as thieves steal it
Lewis Wood and Mark Scott, 21 and 30, stole the parked vehicle from New Bridge Street, Newcastle on a routine parcel drop. Both have now been jailed for six months and eight weeks, respectively.
Food historian recreates ancient Egyptian BEER
Food historians worked alongside the British Museum used ancient pots to accurately recreate Egyptian brewing methods to produce a 'delicious' brew.
Foodies rejoice as M&S launch CHEESE Easter eggs
Landing in shops across the UK today, the cheese eggs come complete with a duck egg blue wax 'shell' and are made with Barber's Farmhouse Cheddar and a vintage Red Leicester.
The incredible recipes you can make with canned tuna revealed
Food bloggers Aaron and Claire, from Seoul, recently revealed how you can use tuna to make any number of tasty dishes - including pancakes, Korean porridge and rice balls.
Food: Toast with the most
Tasty toppings you probably never thought of that can turn a slice of bread into dinner or dessert
FDA warns Purell to STOP claiming its hand sanitizer can kill flu and Ebola
Food and Drug Administration officials hit out at Purell's maker GOJO with a warning letter earlier this month, demanding that the company take down false claims it prevents flu.
Food workers say Donald Trump is sacrificing lives for profit by reopening plants
On Tuesday, the president used the Defense Production Act for meat packing facilities to stay open amid fears of a food shortage, inset, in the coronavirus pandemic. Protesters main.
Birds Eye launch Golden Crunch microwave chips range at Australian supermarkets
Foodies can now make hot chips in just four minutes after a new range of microwave fries hit shelves at Australian supermarket stores.
Food for the brain! Fascinating book of 'uncommon knowledge'
Tom Standage reveals a series of fascinating little-known facts in a new book. The UK-based deputy editor of The Economist examines facts and figures, including what causes happiness.
Food bosses investigate Tesco over concerns its own brand honey 'is bulked out with cheap syrups'
The National Food Crime Unit has launched a probe into the supermarket giant's own-brand version of the sugary snack. The unit was launched in 2014 following the horsemeat scandal.
Food critic Matt Preston says they were skeptical that MasterChef was going to succeed in Australia
MasterChef seemed to be a big hit when it launched in 2009, with 3.7 million viewers tuning into the final episode.
My haven: Louis Smith, the Olympic silver medallist and Strictly winner, 24, in the kitchen of his new flat in Peterborough
Food has been an essential part of my success, so healthy eating and cooking are important parts of my life and my kitchen is my second home after the gym.
DDG Wolff: Reliance on international trade for food security likely to grow
Food security is increasingly dependent on international trade, making it critical to keep trade in food flowing, WTO Deputy Director-General Alan Wolff noted on 30 April. In remarks delivered on his behalf by WTO Agriculture Division Director Edwini Kessie at the “Trade Dialogues on Food” webinar, he said that, on balance, governments have been quick to recognize the value of international trade for global food security during the COVID-19 crisis and are taking concrete action to protect the global food supply chain from disruption. His remarks are below:
Europeans urged to eat their way through steak, chips and cheese glut
Food and farm industry desperate to shift mountain of produce as pandemic decimates demand
Food Runner Required In Portugal Under TRC
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Experience: 1 to 3
location: Other International
Ref: 24828104
Summary: Why Portugal Temporary Resident Permit?
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4) It is valid for 1 Years.
5) Extendable for another 4 Yrs.
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Food for thought from Sri Lanka on World Water Day 2019
How farmers have taken charge of their destiny by using motor pumps for irrigation.
Food: New cafe brings the taste of Delhi to Mumbai, all buttered up
Mom's Butter Chicken Tikka Masala. Pics/Atul Kamble
When Cafe Delhi Heights sold its 2,00,000th Jucy Lucy Burger (Rs 445), the chain organised a competition at its outlets in Gurgaon, Delhi and Noida. Ashish Singh, the corporate chef of 13 of the outlets — with another one coming up on Janpath and Mumbai's first branch launching at Kamala Mills today — tells us that the winner ate two-and-a-half of the burgers, while the runners-up gave up at two and at 1.75. Consisting of a 250gm mutton patty, 70gm cheddar cheese topping and 15 to 20gm of jalapenos, respectively, all stuffed in a six-inch bun, this burger is definitely not for the weak-hearted. But if you love gastronomic challenges, it's a must-try. We make a mess when we try one, but relish the paprika-herbed patty with crunchy veggies and a cheesy aftertaste.
Panzanella Salad
A board displays 2,08,133 when we walk in, the number increasing with each Jucy Lucy sold. A look around the vibrant 80-seater space, opposite Farzi Cafe and cushioned between The Beer Cafe and Love and Cheesecake, reveals it to be family-friendly. The booths come with LCDs; there is a low-seating area for noisy groups and a bar section to slip into nightclub mode.
Owners Sharad and Vikrant Batra have also got Michael Swamy — who opened Nueva, a South American fine-dine, with the duo in Delhi — to create a recipe book based on the 80 dishes from the menu, which will be launched in Mumbai next month.
Anti-oxidant Smoothie
We start with ISBT Makhani Maggi (Rs 285), loaded with chunks of butter that melt into the creamy gravy. Our cholesterol level shoots up even before we take the first bite of the spicy, Indianised recipe that may receive scorn from Maggi purists. But we are surprised at ourselves for actually polishing off this bowl.
The Sushi Chirasa (Rs 825) — traditionally served as a bowl of sticky rice, with crabsticks, avocado, tuna, salmon and peppers tossed in — is completely avoidable as the sticky morsels fail to impress us.
ISBT Makhani Maggi
We cleanse our palate with a Nimboo Anardana Shikanji (Rs 205), which is garnished with coriander and embodies the best of a chatpata flavour.
By the time we reach the Eggs Benedict (Rs 375), we are wishing that the dishes went easy on the butter, since they are comfortingly palatable without it. The Benedict comes on a bed of moist croissant and bacon, and the yolk oozing out of it tempts us to dig in.
Jucy Lucy Burger
The croutons in the Panzanella Salad (Rs 375) are crunchy, and so are the French beans, broccoli and babycorn, flavoured with Parmesan and herbs. We also sip on an Anti-oxidant Smoothie (Rs 325), which has chia and flax seeds, strawberry and yoghurt.
Finally, slow claps and drum rolls for Mom's Butter Chicken Tikka Masala (Rs 625), please. This one's a family recipe, with the chicken smoked in the tandoor and tender to bite into. To our delightful surprise, the creamy tomato gravy is sans cashew nuts. The dish is served with hot naans and saffron-scented rice. Slightly tangy and spicy, this is one butter chicken that Mumbai's been craving for.
Food: South Mumbai restaurant Zaffran to get a global makeover
TheâÂÂÂÂfloods have receded and the sun is shining brightly overhead. Sweat beads trickle down our brow as our taxi manoeuvres past bikers, trucks and pedestrians who seem to give two hoots about the incessant honking. Our journey ends outside Sitaram Building, where, in the past, many of us have stumbled in and out of Zaffran in the wee hours, looking to feed our hungry selves after a night of partying.
The restaurant was the brainchild of two friends, Chetan Sethi and Munib Birya, who met at Sophia College during their hotel management course in 1996. At 23, they pooled in finances to open a Mughlai restaurant at Crawford Market in 2003. "It was not even considered close to the hip neighbourhoods like Colaba," laughs Sethi, who mans the kitchen.
Mutton Pepper Kulcha
On the plus side, rent was low and the duo realised that there would be no dearth of clients, with shoppers, traders and office-goers thronging the area every day. "There were only Irani and Udupi restaurants in the neighbourhood back then," reminisces 38-year-old Sethi , confessing that they were initially met with resistance. "Even friends weren't ready to come to Crawford Market. Then, people started ordering in. We always believed that people will go anywhere for good food," Birya says, finishing the thought.
Fourteen years later, they are ready to launch version 2.0 of Zaffran, paving the way for Ustaadi, which will serve global fare, in addition to Indian cuisine. Spread across 7,000 sq ft with separate smoking and non-smoking sections, it also houses a kids' play area, with toys, a jungle gym and cartoon films on offer. At the table, the little ones will be served in colourful, kid-friendly plates, and a special Chhote Ustaad menu is also in the pipeline.
Kacha Keri Margarita
"We transitioned without shutting the restaurant. Zaffran has been a flag-bearer of wholesome Mughlai and North Indian cuisine; now, we are ready to offer more," explains Birya, who handles the front office and operations.
Old gives way to new
Climbing up two flights of wooden stairs, we walk into the familiar underground den-like space, with walls that mute the noise of the market outside and create a cosy cocoon. Warm yellow light from rustic bronze chandeliers sets the mood, highlighting select walls that have a story to tell. "While we believe in the mastery of art, we are celebrating 'ustaadi' across fields like photography, music and fashion. One section celebrates the mastery of writing with books adorning the walls," says Birya.
Balinese Spiced Banana Leaf Basa
Warning: the menu is vast, divided into five sections -- All-Day Breakfast and Pizza, Indian, Asian, Cosmopolitan, and Desserts. We begin our meal with Pulled Raan Bao (R375), Butter Chicken Bao (R325) and Balinese Spiced Banana Leaf Basa (R395). The Pulled Raan Bao is spicy, cushioned between a sweet bao that takes the sting out of the chilli. The Butter Chicken version is milder and flavourful.
We unwrap the basa to find it swimming in a coconut curry spiced with Balinese yellow chilli. The steamed fish is creamy, and melts in the mouth. Skilfully executed, the dish is simple, authentic flavours. We also recommend a new entrant in the Indian section, the South Indian-style Mutton Pepper Kulcha (R165), which comes oozing with butter and is garnished with rocket leaves that give it a crunchy finish. We wash this down with a Kacha Keri Margarita (R175).
Belgian Chocolate Roll
For the main course, there is Indonesian Nasi Goreng (R395), which comes with prawn skewers in a green sauce, prawn chips and an egg. Made using jasmine rice, it's a well-balanced dish with the flavours and textures of garlic, ginger, chillies and soy. We savour the slightly fiery aftertaste it leaves on our lips.
The Saffron Mushroom and Asparagus Risotto (R375) is creamy, and the al dente Arborio rice, earthy fungi and sharp saffron make it a delightful combination. We end the meal with a Belgian Chocolate Roll (R195), a gooey chocolate cake that comes covered in a nutty caramel-cracker coating. It immediately brings to mind Cooper's Fudge from Lonavala.
Munib Birya and Chetan Sethi
Although flaunting a new menu, Ustaadi retains Zaffran's thought of offering filling, value-for-money fusion and authentic dishes. "No small plate ever fed a customer," laughs Sethi, confessing that they are looking at taking the brand overseas.
Mistaken identities
Pics/ Suresh Karkera, Tanvi Phondekar
It has been an eventful ride, the duo agrees. Hailing from a five-star hotel background where they had duties chalked out, their biggest challenge was venturing out on their own. But they learned on the job, and managed to create a cult following among young diners. Before signing off, they share an anecdote. "Sometimes, guests would walk in, and on noticing there was a wait, they walked up to us, claiming to know 'Munib' or 'Chetan' personally, and demanding to meet them. They didn't realise they were speaking to exactly Munib and Chetan."
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food come out equal
The Worst Things For Sale is Drew's blog. It updates every day. Subscribe to the Worst Things For Sale RSS!
