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🔗 Africa 🔗 Africa/Ghana 🔗 Food and drink 🔗 Africa/Ivory Coast 🔗 Africa/French Africa

Child labour is a recurring issue in cocoa production. Cote d’Ivoire (also known in English as Ivory Coast) and Ghana, together produce nearly 60% of the world's cocoa each year. During the 2018/19 cocoa-growing season, research commissioned by the U.S. Department of Labor was conducted by NORC at the University of Chicago in these two countries and found that 1.48 million children are engaged in hazardous work on cocoa farms including working with sharp tools and agricultural chemicals and carrying heavy loads. That number of children is significant, representing 43 percent of all children living in agricultural households in cocoa growing areas. During the same period cocoa production in Cote d’Ivoire and Ghana increased 62 percent while the prevalence of child labour in cocoa production among all agricultural households increased 14 percentage points. Attention on this subject has focused on West Africa, which collectively supplies 69% of the world's cocoa, and Côte d'Ivoire, supplying 35%, in particular. The 2016 Global Estimates of Child Labour indicate that one-fifth of all African children are involved in child labour. Nine percent of African children are in hazardous work. It is estimated that more than 1.8 million children in West Africa are involved in growing cocoa. A 2013–14 survey commissioned by the Department of Labor and conducted by Tulane University found that an estimated 1.4 million children aged 5 years old to 11 years old worked in agriculture in cocoa-growing areas, while approximately 800,000 of them were engaged in hazardous work, including working with sharp tools and agricultural chemicals and carrying heavy loads. According to the NORC study, methodological differences between the 2018/9 survey and earlier ones, together with errors in the administration of the 2013/4 survey have made it challenging to document changes in the number of children engaged in child labour over the past five years.

A major study of the issue, published in Fortune magazine in the U.S. in March 2016, concluded that approximately 2.1 million children in West Africa "still do the dangerous and physically taxing work of harvesting cocoa". The report was doubtful as to whether the situation can be improved significantly.

🔗 Food and drink 🔗 Brands

Metrecal was a brand of diet foods introduced in the early 1960s. Though its products were criticized for their taste, which newer varieties of flavor tried to improve upon later, it attained a niche in the popular culture of the time. Created and marketed initially by C. Joseph Genster of Mead Johnson & Company, it was eventually replaced in the market by competitors such as SlimFast and lost popularity because it was linked to deaths.

🔗 Russia 🔗 Agriculture 🔗 Food and drink 🔗 Russia/physical geography of Russia 🔗 Russia/economy of Russia

Kostroma Moose Farm (Russian: Костромска́я лосефе́рма) is an experimental farm in Kostroma Oblast, Russia, where a herd of moose is kept, primarily for milk production; the farm supplies moose's milk to a nearby sanitorium. It is located near the village of Sumarokovo in Krasnoselsky District of Kostroma Oblast, some 25 km east of the city of Kostroma.

🔗 Russia 🔗 Food and drink 🔗 Russia/demographics and ethnography of Russia 🔗 Lithuania 🔗 Ukraine 🔗 Food and drink/Beverages 🔗 Beer

Kvass is a fermented cereal-based non-alcoholic or low alcoholic (0.5–1.0% or 1–2 proof) beverage with a slightly cloudy appearance, light-dark brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs, honey

🔗 Biography 🔗 Biography/science and academia 🔗 Food and drink 🔗 Alternative medicine 🔗 Papua New Guinea

August Engelhardt (27 November 1875 – 6 May 1919) was a German author and founder of a sect of sun worshipers.

🔗 Food and drink 🔗 Chemistry

The Maillard reaction ( my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.

The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F). Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning) become more pronounced.

The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels; see lye roll), as the amino groups (RNH₃⁺ → RNH₂) are deprotonated, and hence have an increased nucleophilicity. This reaction is the basis for many of the flavoring industry's recipes. At high temperatures, a probable carcinogen called acrylamide can form. This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide.

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. These compounds, in turn, often break down to form yet more new flavor compounds. Flavor scientists have used the Maillard reaction over the years to make artificial flavors.

🔗 Food and drink 🔗 Trains 🔗 Finland 🔗 Trains/Streetcars 🔗 Food and drink/Pubs

SpåraKoff is a HM V type tram converted into a mobile bar in Helsinki, Finland. Known as the pub tram, the vehicle does circular tours of downtown Helsinki picking up passengers for a fee during summer months. It is operated jointly by Sinebrychoff, HOK-Elanto (part of the S Group), and Helsinki City Transport.

The pub tram is immediately distinguishable in the Helsinki traffic by its vivid red colour (as opposed to the normal colours, green and cream, used on the Helsinki tram network of the Helsinki City Transport), and by the destination board that reads "PUB".

It is one of the four HM V trams that remain operational in Helsinki. Two of them are museum trams, and one is used as a non-passenger carrying advertisement tram.

🔗 Food and drink

Gastronorm (GN), sometimes spelled Gastro-Norm, is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in most of the United States and Canada, which have their own domestic systems. The Gastronorm standard was first introduced in Switzerland in 1964 and became an official European standard in 1993 with the EN 631 standard.

The basic format is called "GN 1/1" and measures 530×325 mm, with other Gastronorm sizes being multiples and fractions of this basic module size. Gastronorm containers allow for flexible, place efficient, and compatible storage, transport, processing, and serving and can be adapted for shelving, transport on trolleys and conveyor belts, secure temporary placement in compatible sinks, working tables, refrigerators, freezers, ovens, hot water baths, and compatible dishwashers, or display. Other products that have adopted the Gastronorm format include cutting boards and non-stick mats. Many professional food products are even packaged for optimal compatibility with Gastronorm containers, such as pizza base sizes, pre-baked breads, or frozen vegetables.

The most commonly used materials for the containers are stainless steel and (transparent or non-transparent) plastic. Stackable baking trays and stainless steel containers are commonly used for cooking in an oven, while polycarbonate and polypropylene variants are suited for storage of cold foods. Porcelain or melamine containers are used for display.

🔗 California 🔗 California/San Francisco Bay Area 🔗 Food and drink

Caffè Mediterraneum, often referred to as Caffè Med or simply the Med, was a café located on Telegraph Avenue in Berkeley, California, US, near the University of California, Berkeley. The Med was a landmark of Telegraph Avenue history, "listed for years in European guidebooks as 'the gathering place for 1960s radicals who created People's Park'" and as of 2009 described in Fodor's guidebook as "a relic of 1960s-era café culture". It was located at 2475 Telegraph Avenue, between Dwight Way and Haste Street.

🔗 Food and drink 🔗 Chemistry

Alcohol powder or powdered alcohol or dry alcohol is a product generally made using micro-encapsulation. When reconstituted with water, alcohol (specifically ethanol) in powder form becomes an alcoholic drink. In March 2015 four product labels for specific powdered alcohol products were approved by the United States Alcohol and Tobacco Tax and Trade Bureau (TTB) which opened the doors for legal product sales. However, as of 4 January 2016, the product is not yet available for sale and legalization remains controversial due to public-health and other concerns. Researchers have expressed concern that, should the product go into production, increases in alcohol misuse, abuse, and associated physical harm to its consumers could occur above what has been historically associated with liquid alcohol alone.