Sri Lanka to import 25,000 MT
rice
Senior
Correspondent,
Directorate
General of Food's Director General Md Sarwar Khan and Chairman of Sri Lanka's
Lanka Sathosa Ltd Nalin Fernando had signed the agreement."We have got
over the chronic shortage of foodgrains and can now export rice. This is no
mean feat," Qamrul Islam said at the function.The government decided to go
ahead with the rice exports to Sri Lanka after clearance from the Cabinet on
Oct 27.Why Sri Lanka is taking the entire 50,000 MT of rice earmarked for
export to that country!
The food minister said that Sri Lanka was facing unseasonal rains that made unloading of huge shipments rather difficult. "So they are taking only 25,000 MT now but will take a similar quantity later."He said Bangladesh currently has a food reserve of over 1.2 million tonnes including 1.1 million tonnes of rice.Islam said Bangladesh was ready to export up to 100,000 MT of rice anytime.He had earlier said the rice exports were to fetch between $400- 420 per metric tonne on an average.
The food minister said that Sri Lanka was facing unseasonal rains that made unloading of huge shipments rather difficult. "So they are taking only 25,000 MT now but will take a similar quantity later."He said Bangladesh currently has a food reserve of over 1.2 million tonnes including 1.1 million tonnes of rice.Islam said Bangladesh was ready to export up to 100,000 MT of rice anytime.He had earlier said the rice exports were to fetch between $400- 420 per metric tonne on an average.
But the production cost of rice
ready to be exported to Sri Lanka was $436 per metric tonne -- so that would
give Bangladesh a profit margin of $14 per metric tonne.Though Bangladesh has
regularly exported small quantities of aromatic rice before, this would be the
first time the country was exporting such a large quantity of boiled rice.The
Philippines recently has also shown interest to import rice and potato from
Bangladesh.
Source with thanks : http://bdnews24.com/business/2014/12/03/sri-lanka-to-import-25000-mt-rice
Countdown
to 2014 USA Rice Outlook Conference in Little Rock
Last year's ribbon
cutting in St. Louis
ARLINGTON, VA -- This weekend the 2014 USA Rice Outlook Conference
takes over the Statehouse Convention Center in Little Rock, Arkansas. The annual conference is the largest rice
convention held in the United States featuring
a trade show, speakers, and interactive learning sessions on many aspects of
the rice industry.
USA Rice's social media platforms will keep the industry informed
throughout the conference, including during the Rice Awards luncheon on
Monday. Those attending the conference
are encouraged to tweet using the hashtag #USARiceOutlook. "We are
excited to host this year's USA Rice Outlook Conference in Arkansas," said
Brantley. "This meeting is a great
place to network and get the latest information about issues that affect our
industry. We also hope it encourages more
farmers and industry partners to learn about their national rice organization
and get involved."
USA Rice President and CEO Betsy Ward said,
"This year's conference has the largest trade show in conference history,
with all the latest technology and services.
We are anticipating a big turnout and are very excited to show our
members what USA Rice has accomplished for the rice industry this past
year."
Contact:
Colleen Klemczewski (703) 236-1446
Japan
Announces 4th SBS Tender in FY 2014
Announcement: 3
December 2014
Tender:
18 December 2014
Offer details:
Total
30,000 MT
Whole-kernel
(brown or milled) 27,000 MT
Broken
(milled)
3,000 MT
Shipping period: 15
May 2015
|
CCC
Announces Prevailing World Market Prices
|
|||||||||||||||||||||||||||||
|
WASHINGTON, DC -- The Department of Agriculture's Commodity
Credit Corporation today announced the
following prevailing world market prices of milled and rough rice, adjusted
for U.S. milling yields and location, and the resulting marketing loan-gain
(MLG) and loan deficiency payment (LDP) rates applicable to the 2014 crop,
which became effective today at 7:00 a.m., Eastern Time (ET). Prices
are unchanged from the previous announcement.
This week's prevailing world market prices and MLG/LDP rates are based on the following U.S. milling yields and the corresponding loan rates:
The next program announcement is scheduled for December 10. |
|||||||||||||||||||||||||||||
|
CME
Group/Closing Rough Rice Futures
|
||||||||||||||||||||||||
|
CME Group (Prelim): Closing Rough Rice Futures for December 3
|
UPDATE 1-Bangladesh signs deal to
export 50,000 T rice to Sri Lanka at $450/T
By Ruma Paul
Dec 3 (Reuters) - Bangladesh signed a pact on Wednesday to export
50,000 tonnes of rice to Sri Lanka at $450 a tonne in a first
government-to-government deal, a senior food ministry official said.Strong
output and good reserves have prompted the Bangladesh government to initiate
the plan to export rice. Bangladesh exports a small quantity of aromatic rice,
but this deal would be its first export of non-fragrant coarse rice.
The price of rice has shot up in Sri Lanka after production
dropped due to an 11-month drought, which experts consider to be the worst in
its recent history.Mohammad Sarwar Khan, director general of the Bangladesh
food department, and Nalin Fernando, chairman of the Lanka Sathosa Ltd, signed
the deal.The price included freight and insurance and the shipment of the
parboiled rice would be within 60 days, the ministry official said.Bangladesh
aims to produce more than 34 million tonnes of rice this year, up from nearly
33.5 million in the previous year.
Its reserves have risen to more than 1.2 million tonnes from
nearly 1 million tonnes a year earlier.The world's fourth-biggest rice
producer, Bangladesh consumes almost all its production to feed its population
of 160 million. It often needs to import rice to cope with shortages caused by
natural calamities such as floods or droughts.Although it did not import rice
during the last two years, Bangladesh was ranked as the fourth-largest importer
of the grain by the U.S. Department of Agriculture in 2011, with a volume of
1.48 million tonnes.
In late 2012, the government considered lifting a four-year-old
ban on rice exports to support farmers as record crops and bulging domestic
reserves pushed prices below production costs.But prices soared in January
2013, and the government backed away from scrapping the export ban.Sri Lanka's Finance Ministry reduced taxes on rice imports in April and on pulses in
July to help mitigate the effects of this year's drought on the market.
($1 = 77.75 Bangladesh Taka = 131.05 Sri Lankan rupee) (Reporting
by Ruma Paul; editing by David
Clarke)
Kasetsart surveys show farmers' subsidy boosts Thai GDP
Wednesday, 03 December 2014
BANGKOK, Dec 2 -- The
government's subsidy for rice farmers has raised Thailand's gross domestic
product (GDP) by about Bt30 billion and when the payments are complete, they
should increase the GDP by Bt90 billion, academics said.Asst Prof Kampanat
Pensupar, director of the Kasetsart University Centre for Applied Economics
Research, and Bhumisak Sasri, director of the Agricultural Economics Operation
Centre, told the press that the government had paid Bt15.30 billion in
subsidies which helped increase GDP by nearly Bt35 billion.
Of that amount, Bt2.6 billion is in the agricultural sector and
Bt32.4 billion is in other sectors.
Source with thanks:
http://www.pattayamail.com/business/kasetsart-surveys-show-farmers-subsidy-boosts-thai-gdp-43324#sthash.L4KJv0XM.dpuf
New guidelines issued for arsenic
in rice
Consumer Reports Published: Dec
2, 2014 at 4:08 PM PST
Consumer Reports has issued
new guidelines for
limits on how much rice you and your children should eat. Consumer Reports
analyzed Food and Drug Administration data on more than 600 foods that contain
rice and found some with worrisome levels of inorganic arsenic, which is linked
to several types of cancer. The Food and Drug Administration recommends parents
consider other options rather than rice cereal for their children’s first solid
food.
Consumer Reports’ analysis found that hot rice cereal and rice pasta can have much more arsenic than its lab saw in previous tests. So Consumer Reports now recommends that children rarely eat these foods, which means not more than twice a month.
And Consumer Reports recommends children under five
limit rice drinks, rice cakes and ready-to-eat rice cereals. Levels of arsenic
vary. Consumer Reports based its recommendations on the higher levels in each
food group to offer consumers the best protection. As for rice itself, Consumer Reports’
lab tests in 2012 found high levels of inorganic arsenic in white rice and even
higher levels in brown rice. Consumer Reports has tested other types of rice
and other grains and has found several alternatives with much lower levels of
inorganic arsenic. Some good choices — sushi rice from the U.S. and white
basmati rice from California, India and Pakistan.
On average they had half the amount of arsenic as
most other types of rice. And brown basmati rice from California, India and
Pakistan has about one third less inorganic arsenic than other brown rice.
Other good options — bulgur, barley and faro, as well as gluten-free grains
like amaranth, buckwheat, millet and quinoa. In
response to Consumer Reports’ investigation, the USA Rice Federation issued
this statement: “Research conducted by the Food and Drug Administration and
U.S. rice industry shows arsenic levels found in U.S.-grown rice are below safe
maximum levels established this year by the World Health Organization.
Studies show
that including white or brown rice in the diet provides measureable health
benefits that outweigh the potential risks associated with exposure to trace
levels of arsenic. The U.S. rice industry is committed to growing a safe and
healthy product; we continuously test our crop, and research ways of reducing
the already low levels of arsenic found in rice even further.The Food &
Drug Administration issued this statement: The FDA’s ongoing assessment of
arsenic in rice remains a priority for the agency.
Last
year, the FDA released what we believe to be the largest set of test results to
date on the presence of arsenic in rice and rice products, and we are planning
to release a draft assessment of the potential health risks associated with the
consumption of arsenic in these same foods. Until
that review is completed, the agency continues to recommend that consumers,
including pregnant women, eat a well-balanced diet containing a variety of
grains. Parents should feed infants and toddlers a variety of grains as well, and
consider options other than rice cereal for a child’s first solid food.Published
studies and ongoing FDA research indicate that cooking rice in excess volumes
of water – five to six times that of the rice – and draining the wate
Source with thanks : www.komonews.com
Redeeming the lost glory of brown
rice
Anselmo Roque
12:12 AM | Wednesday, December 3rd, 2014
THE RICE TERRACES of Natonin town in Mt. Province grow
“kintoman,” one of the varieties sought in the market for its health benefits.
EV ESPIRITU
“We are tirelessly promoting brown
rice as a health food. We go on television, radio, the Internet, setting up
billboards, putting up exhibits and other activities to drum up consciousness
and support for brown rice,” says Hazel Antonio, a staff member of the
Philippine Rice Research Institute (PhilRice) and head of the Department of
Agriculture’s “Be RICEponsible” campaign.
Unhusked grain
Dr. Marissa Romero, food scientist
at PhilRice’s rice chemistry and food service division and head of research and
development for brown rice, says the difference between brown and white rice
rests on the processing of the unhusked grain.The rice grain or seed is
composed of the hull or husk, the endosperm and the embryo. The hull is the
grain’s hard cover, while the endosperm, which is composed of starch, sugar,
protein and fats, is the storehouse of the embryo.
Also called germ, the embryo is
where the shoots and roots are developed when conditions for their development
are met. The bran gives the grain a healthy dose of oil and fiber.In producing
brown rice, only the husk or the outer layer is removed. When it is polished to
produce white rice, the bran layer and other compounds associated with the
embryo are removed.PhilRice says white rice is just refined starch without the
original nutrients of the rice grain.
Health benefits
Frequent consumption of brown rice
may reduce the incidence of cardiovascular diseases such as hypertension,
hypercholesterolemia (a condition where high levels of cholesterol are found in
the blood) and stroke, Romero says.The chances of getting cancer and diabetes,
she says, may also be reduced by eating brown rice.“Whiter doesn’t always mean
better,” Romero says. “Brown rice is even more delectable in goto and lugaw (porridge).”
Brown rice includes pigmented rice
varieties and may be purplish brown, red or violet. Among the more popular
pigmented rice are the Tapul, Balatinaw, Calatrava, Dinorado, Kabankalan, La
Castellana and Malido. These are mostly traditional rice varieties, usually
found in the highlands.Romero says sprouting brown rice is even more desirable.
Sprouted brown rice (“togeng bigas”) has gamma-aminobutyric acid
(Gaba), which is about 10 times the
level found in white rice. It is anticancer and good for brain metabolism. It
also contains fiber, which is good in managing constipation and in fighting
colon cancer plus other nutrients.A germination process that enhances the
health-promoting properties of brown rice has been developed by a PhilRice
study. The process, she says, involves soaking the rice in water for 12 hours,
draining and wrapping it in cheesecloth for 24 hours.The resulting germinated
brown rice (GBR) can be cooked as alternative to white rice or as an ingredient
in food products.A beverage of GBR with carabao milk, called “Nutri Rice Milk”
has also been developed by PhilRice. The product is a good source of protein,
fiber, iron and calcium, the agency’s officials said.
PhilRice is also addressing
concerns that brown rice has become unappealing due to its price, sold at P45
to P50 per kilogram, and its texture, taste and shorter shelf life, Antonio
says.According to PhilRice researchers, the supply of brown rice is low due to
lack of milling facilities.Antonio says the Philippine Center for Postharvest
Development and Mechanization (PhilMech) is pilot-testing a mill for brown rice
so the grain’s price can be lowered.Recently, PhilRice officials led a “Brown
Rice Day” in Isabela province to promote the grain.Democrito Rebong II,
PhilRice Isabela branch manager, says more Filipinos should eat brown rice to
promote a healthy lifestyle and to support local farmers. With a rep
Cancer uses
abdominal stem cells to fuel growth and metastasis02/12/2014 20:49:00
Rice-led study suggests new treatment methods for aggressive ovarian cancer
New research from
Rice University and the University of Texas MD Anderson Cancer Center shows how
ovarian tumors co-opt a specific type of adult stem cell from abdominal tissues
to fuel their growth. The research, published online last week in the journal
Cancer Research, suggests a new way to target aggressive ovarian cancers by
disrupting the metabolic processes that allow them to thrive.Rice University
researchers (from left) Deepak Nagrath, Xinran Liu, Kevin Chen and Bahar
Salimian co-authored a new study that shows how ovarian tumors fuel their
growth by co-opting a specific type of adult stem cell from abdominal tissues.
The presence of a
particular type of stem cell known as ‘omental adipose stromal cells,’ or
O-ASCs, has been associated with ovarian tumor proliferation, migration and
drug resistance, but the exact role of the stem cells was unknown,” said Rice’s
Deepak Nagrath, lead researcher on the research paper. “We found that O-ASCs
supply cancer cells with metabolites they need to produce nitric oxide, a key
signaling molecule that is known to increase blood flow.”
Nagrath is
director of Rice’s Laboratory for Systems Biology of Human Diseases, which
specializes in analyzing the unique metabolic profiles of various types of
cancer. Cancer researchers first noticed metabolic differences between cancer
cells and normal cells 80 years ago, when German chemist Otto Warburg made the
Nobel Prize-winning discovery that cancer cells produced far more energy from
glycolysis than did normal cells. For decades, scientists believed the “Warburg
effect” applied to all cancers, but research in Nagrath’s lab and others have
found that each type of cancer has its own metabolic signature.
For example, in a
study published in May, Nagrath and colleagues found that highly aggressive
ovarian cancer cells were glutamine-dependent and that depriving the cells of
external sources of glutamine — as some experimental drugs do — was an
effective way to kill late-stage ovarian cancer cells in the lab.New research
by Rice University scientists Deepak Nagrath (top), Bahar Salimian and
colleagues suggests a new way to target aggressive ovarian cancers by
disrupting the metabolic processes that allow them to thrive.
In the new study,
lead co-author Bahar Salimian, a graduate student in Nagrath’s lab, conducted a
series of experiments to study the complex interplay between O-ASCs and ovarian
cancer cells.O-ASCs are a type of adult stem cell found in the omentum, a sheet
of tissue in the lower abdomen that is one of the most frequent sites of
metastasis for ovarian cancer. Previous research had shown that ovarian cancer
cells produce far more nitric oxide than healthy ovarian cells. The ovarian
cancer cells both deplete their supplies of arginine, the raw material they
convert to produce nitric oxide, and they excrete citrulline, a byproduct of
the conversion of arginine-nitric oxide conversion.
“When we
co-cultured the two cell types in the lab, we found that cancer cells used
arginine that was secreted by the stem cells, and that the cancer cells, in
burning through that arginine, released citrulline, which in turn caused the
stem cells to produce more arginine,” Salimian said.Nagrath said the mutually
dependent relationship between the stem cells and cancer cells frees ovarian
tumor cells from some of the normal metabolic stresses they would otherwise
face in their race to grow and also allows them to resist attacks from some
chemotherapeutic drugs.
Deepak Nagrath
“Our findings
suggest that O-ASCs upregulate glycolysis and reduce oxidative stress in cancer
cells by increasing nitric oxide levels,” Nagrath said. “Significantly, we also
found that O-ASC-mediated chemoresistance in cancer cells can be deregulated by
altering the balance of nitric oxide that the cancer relies upon.”Nagrath said
a multidrug cocktail that disrupts the signals between the stem cells and the
cancer cells could upset the metabolic balance that ovarian cancer relies upon
to fuel its metastatic growth.
“A combined
approach of targeting secreted arginine with the enzyme L-arginase, along with
targeting microenvironment-secreted factors with the nitric oxide synthesis
inhibitor L-NAME may be a viable therapeutic approach for targeting ovarian and
endometrial cancers,” Nagrath said.Study co-authors include Christine Caneba, a
Rice graduate student; Xinran Liu and Kevin Chen, both Rice undergraduates;
Aleksandra Nowicka, a postdoctoral researcher at MD Anderson; Ann Klopp,
assistant professor of radiation oncology at MD Anderson; and Ahmad Nabiyar of
General Electric Co.The research was supported by Rice’s Ken Kennedy Institute
for Information Technology and by Rice’s John and Ann Doerr Fund for
Computational Biomedicine.
About
Jade Boyd
Jade Boyd is science editor and associate
director of news and media relations in Rice University's Office of Public
Affairs.
Source with thanks: http://www.healthcanal.com/
Report from Villamor Visaya Jr.
Source with thanks: http://newsinfo.inquirer.net/654234/redeeming-the-lost-glory-of-brown-rice
Fine fish on a blank canvas
| Posted: December 03, 2014
It was a complete blank canvas
which Paul found exciting but also very challenging, with no running water or
electricity. So in January they started the project to convert this empty space
into a restaurant serving local seafood to the beach. It opened in June and
since then, and thanks to the fine extended summer, it has been full every
night until late October.I was surprised to find on a dark, dank November night
that The Fish House was buzzing.The local community have really taken it to
their heart, which is important for Paul as he is passionate about Newquay.
Indeed, you have to leave the
restaurant if the booze starts taking effect, to use the public toilets next
door.It's no problem though and can afford you a peak at that sea view.Dress to
relax and enjoy such dishes as half lobster with shellfish sauce or whole crab
stir fried in Malaysian spices.I ummed and aahed over that one. It needed
instruments to crack open the beast and the last time I did that, The Nurse had
already completed her dessert while I was still operating.
The lad next to me went for it
though and judging from his reaction it was a messiness worth risking.For
starters we had deliciously piquant Thai fishcakes and grilled half shell
scallops. Unusually, the shellfish was served with garlic, ginger, black beans
and spring onions giving the scallops an oriental twist.
My main – winter fish stew with
salt cod, prawns, mussels and sea bass – was an absolute delight, halfway
between a soup and bouillabaisse; there were so many flavours in there it was a
real adventure.An array of fish, shellfish, spices, olives, onions gave each
other a cheeky squeeze rather than clashing. With hunks of bread to mop up,
it's a warming, hearty must at this time of year.
Our other main, a seafood linguine
with cod, prawns, squid, mussels and bottarga (salted grey mullet roe) had
great flavour, though the large amount of pasta rather swamped the seafood.Other
mains include a fish curry with basmati rice; pan fried hake with Boulanger
potatoes, wild mushrooms and a red wine sauce; grilled sea bass with a tiger
prawn and pak choi stir fry.Non-fish eaters are also catered for with burger
and steak dishes.Despite my usual pudding-obsessed self I finished with a
simple but effective Yarg, crackers and pear dish.This was a fine meal one
previously wouldn't ever have imagined having in an area like Fistral.Where
others shut up shop for winter in Newquay, Paul is hoping to open through to
summer. On the strength of my experience, I'm sure he'll manage it.
For more information see
www.thefishhouse-fistral.com
Source with
thanks: http://www.westbriton.co.uk/Fine-fish-blank-canvas/story-25082032-detail/story.html#ixzz3KyFdWZoh
5
lunch lines that offer tasty ethnic twists on Chipotle
By Reed Tucker
December 2, 2014 | 8:14pm
Modal Trigger
A patron
enjoys a nori cone at Uma.Photo: Johnny Wolf Photography
After getting
crushed by the Man for the other eight working hours of the day, your lunch
hour is the time for you to be in control. A little more of this, a little less
of that, and absolutely no friggin’ mayonnaise.
Customizable food is where it’s at, and the restaurant industry is taking note. So-called fast-casual spots are hot and often allow diners to create a meal made up of fresher, higher-quality food, as opposed to, say, whatever’s in a McRib.Chipotle is probably the best example, but it’s hardly your only option. Here are five tasty local newcomers serving grub from around the globe based on the Chipotle model.
Opened: A food
truck started rolling New York City’s streets in 2010, but the brick-and-mortar
store just debuted in October.
Price: About
$8 for a bowl or burrito.
Origin: Owner
Eddie Song hit upon the idea while he was a student at Columbia. “The menu is
simple, and it includes all my favorite dishes that can be mixed and matched,
just the way Korean food is meant to be enjoyed,” he says.Food customization:
Proteins, such as bulgogi and spicy pulled pork, can be wrapped into a burrito
or spooned over rice or salad. Choose from a variety of Korean toppings,
including kimchi, then finish with a sauce, such as sesame-garlic.
Decor:
Industrial cool. Wooden tables surround an open kitchen.
Italian!
Iyana Lewis
makes a custom pizza at Custom Fuel.
Michael
Sofronski/NYPost
Custom Fuel
Pizza, 2288 Frederick Douglass Blvd., at West 123rd Street; 646-524-5636,
customfuelpizza.com
Opened: The
Washington, DC-based mini-chain opened its Harlem store eight months ago.
Price: $6.50
to $9 for an individual pie
Origin:
“There’s customizable everything now,” says Jeremy Wladis, president of Custom
Fuel owner the Restaurant Group. “That’s how people eat sandwiches, and we
wanted the same thing for pizza.”
Food
customization: Yes, all pizza is customizable, but this place takes it to
another level. Diners can choose from three crusts — regular, whole-wheat or
gluten-free — and a variety of sauces and cheeses (gorgonzola, goat, fresh
mozzarella). The 7-by-14-inch personal pie can then be finished with meats and
veggies, including a selection of cold options added after it’s been cooked,
such as arugula.
Décor: Former
Knicks Anthony Mason and John Starks are investors, but instead of jerseys, the
walls are adorned with a few old-timey ads and a giant chalkboard listing the
specials.
Pakistani!
Desi Shack,
located between 13th and 14th streets on Fourth Ave, offers quick and delicious
Pakistani cuisine.
Desi Shack,
135 Fourth Ave., between 13th and 14th streets; 646-692-3434, desishack.com
Opened: Desi
Shack opened last summer in its current location.
Price: $5 to
$9 for a sandwich or bowl
Origin:
Egyptian Yasmin Ibrahim says she conceived of the idea after realizing that she
and her husband had different preferences in Pakistani cuisine. Hence a menu
that could be customized.
Food
customization: Like at Chipotle, choose your protein (chicken tikka, aloo
masala) to be placed over basmati rice, salad or inside a rolled piece of
paratha. Pick your condiments (onions, chick pea salad) and your sauce
(cilantro-mint, chili-garlic).
Décor: Wooden
tables, exposed metal and a bulletin board filled with hand-written notes
posted by diners.
Naya Express,
54 W. 56th St., between Fifth and Sixth avenues, 212-944-7777; 688 Third Ave.,
at 43rd Street, 212-557-0007; nayaexpress.com
Opened: The
fast-casual mini-chain was spun off from Midtown East sit-down restaurant Naya
in March.
Price: $7-$10
for a sandwich or bowl.
Origin:
“Fast-casual is in fashion right now,” says owner Hady Kfoury. “Chipotle was
the good model for everyone. I’m a big fan, but there was never a proper Middle
Eastern concept like it.”
Food
customization: Choose a rice or salad bowl or a rolled pita sandwich. Proteins
include chicken shawarma (all white meat, cooked on a rotating spit), falafel and
spicy beef sausage. Add hummus, spicy garlic whip or baba ghanoush, then finish
your dish with pickled vegetables, onions and a variety of sauces.
Decor: Minimal
modern with heavy wooden communal tables and illustrations of flora on the
walls.
Uma Temakeria,
64 Seventh Ave., at 14th Street; 646-360-3260, umatemakeria.com
Opened: The
restaurant bowed in September, shuttered briefly for repairs, then reopened
Monday.
Price: About
$6 per temaki, or hand roll.
Origin:
Michelin-starred All’onda chef Chris Jaeckle wanted to make higher-quality
Japanese food more accessible — which is to say, not requiring a two-hour
sit-down and $100.
Food
customization: The restaurant serves temaki, nori cones filled with white or
brown rice and raw fish. Salmon, tuna and crab can be paired with vegetables
(daikon, cucumber), then dressed with sauces, including miso or avocado-lime.
Decor: Bright
and cheerful with hanging globe lights, orange chairs and shiny metal tables.
Heather Powers gets a spicy start
to the day with a homemade 'tonic'
Hanna
Raskin Email @hannaraskin
Dec 3 2014 12:01 am
Heather Powers, owner of HKpowerStudio, is a
designer who specializes in organizing. She lives in West Ashley.I start every
day with, I call it my tonic. It consists of fresh grated ginger and turmeric,
and a little cayenne pepper and honey and hot water. That gets me the energy
for the day. It's based on a cleanse, but when I started finding fresh local
ingredients, it was just even more delicious, and I made it a ritual.Then I had
coffee: I have French press every morning. And I had grits. I am not a
Southerner, but I'm a Southerner at heart. I love grits. I like a blend of
yellow and white grits, with cheese. I like to make them spicy, so I add a
spicy harissa. I also had a hard-boiled egg.
For
lunch, I had leftovers. I had steamed basmati rice and a stir-fry of portobello
mushrooms and bok choy and tofu and ... I never know. I just throw things in
there. I love to cook Asian.Dinner was at Zia Taqueria. I had a fish taco and
tortilla soup. And a margarita and some guacamole. Those are important.
