Aruna Damodharan’s Post

Sake Industry News. Know More. Appreciate More. Subscribe today and get your first month free - sakeindustrynews.com #sake #nihonshu #japanesesake #japansake #sakenews #sakeindustrynews

Sake Industry News. Know More. Appreciate More. Subscribe today and get your first month free - sakeindustrynews.com #sake #nihonshu #japanesesake #japansake #sakenews #sakeindustrynews

Sake Industry News. Know More. Appreciate More. Subscribe today and get your first month free - sakeindustrynews.com #sake #nihonshu #japanesesake #japansake #sakenews #sakeindustrynews

Sake Industry News. Know More. Appreciate More. Subscribe today and get your first month free - sakeindustrynews.com #sake #nihonshu #japanesesake #japansake #sakenews #sakeindustrynews

Sake Industry News. Know More. Appreciate More. Subscribe today and get your first month free - sakeindustrynews.com #sake #nihonshu #japanesesake #japansake #sakenews #sakeindustrynews

TIME TO HARVEST YOUR SPAGHETTI It’s April 1st and so let’s resurrect one of the best #AprilFools' pranks of all times. Broadcast by the BBC in 1957, it was set in my region of #Ticino, Southern Switzerland, where apparently - tells the persuasive voice of respected television man Richard Dimbleby - the spaghetti harvest was in full swing. What, you didn’t know that #spaghetti grow on trees? "There is nothing like real home-grown spaghetti", says the short "documentary", which was aired during the current-affairs program "Panorama". The images are convincing, showing a family of "spaghetti growers" carefully harvesting spaghetti from trees and laying them out to dry, in the typical happy mood associated with sunny lands. The uniform length of the product is explained as the result of "years of plant breeding". And today’s culinary trends, such as farm-to-fork, are obviously anticipated: "picked earlier in the day, dried in the sun, brought fresh from garden to table". The joke was taken seriously by millions of Britons, aided by the fact that at the time spaghetti were still a rather new thing in the UK. Many phoned the BBC to ask whether they could be grown locally, and how. There are still at least four restaurants in the UK, and one in Australia, named Spaghetti Tree. One might wonder why this film is set in Ticino and not just across the border, in #Italy. Ticino is Italian-speaking, and food culture (allowing for regional variations) is the same. But the global stereotype associates spaghetti with Italy. A hint is provided by a comment early in the video, when Dimbleby says that on the slopes overlooking Lake #Lugano, spaghetti-growing is "not carried out in anything like the tremendous scale of the Italian spaghetti plantations in the Po valley": it must have felt too difficult and expensive for cameraman Charles de Jaeger to convincingly fake images of those "industrial" operations. Suggesting that in Ticino spaghetti growing is more of a family affair, a sort of artisanal and organic variation capable of "obtaining top prices in world markets", does the trick. Watch it here, 3 minutes: https://lnkd.in/dSKw4rWe (Posted 1 April 2024)

Mushrooms Unearthed: Top 7 Facts You Need to Know 🍄🟫 Mushrooms are not just the teeny-tiny guys you see popping out of dead trees on woodland walks. In fact, mushrooms can come in all shapes and sizes!! The Humungous Fungus, is the biggest known mushroom in the world, covering more than 2,385 acres. That’s more than 300,000 London buses! 🚍🇬🇧🇬🇧 Much like this humungous fungus’s influence, mushrooms offer so much more than just being a controversial pizza topping. As we explore the power of mushrooms, it’s exciting to see how truly beneficial they are to our planet and our lives. Let’s unearth the story of our world’s fantastic fungi.

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Is our Kimchi spicy? 🌶️ Kaz is here to answer one of your most-asked questions! Watch to find out just how much heat you can expect in our delicious Kimchi. #WildlyFAQ #KimchiSpice

🌟 Curious about a sustainable food system? This #video is for you! 🌟 Check out a new segment from the upcoming "Innovating in Food" MOOC by the Strascheg Center for Entrepreneurship gGmbH (Hochschule München University of Applied Sciences). In this 10-minute Food for Thought segment, we explore the crucial question: How do you want to eat tomorrow? The video highlights the urgent need for transforming our food system, with a special focus on the #ProteinShift. Developing a #plant-based protein system alongside traditional #livestock and #poultry farming can significantly benefit the environment and animal welfare. Additionally, even a slight shift towards a balanced intake of plant and animal products can improve public health in Europe. We also discuss the products driving this protein shift and the challenges involved. Our students from Fontys Venlo University of Applied Sciences contribute valuable data and insights through their bachelor's theses. Key #Takeaways: 🌱 The necessity of transforming our food system for sustainability. 🍽️ Importance of the Protein Shift for environmental and animal welfare. 🌍 Health benefits of balancing plant and animal product consumption in Europe. 📊 Insights and data from Fontys University students. Join us in envisioning a sustainable and healthier future for our food! Research Group Business Innovation Fontys Centre of Expertise for Sustainable & Circular Transitions #Innovation #FoodSystem #Sustainability #ProteinShift #PlantBased #Entrepreneurship #FontysUniversity #MOOC #Valueproposition #ConsumerInsights #BrandStrategy #PlantBased #FoodMarketing #ConsumerBehavior #Flexitarians #Vegan #Plantbasedmeat #meatalternative