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Key Players Mentioned in the Meal Kits Market Research Report:

Blue Apron, PeachDish, Gobble, Chef’d, LLC, , Ahold, Gousto, Green Chef Corporation, The Purple Carrot

Meal Kit Market Segmentation:

Meal Kit Market, By Type

• Regional cuisine meal kit
• Health Conscious Meal Kit
• Omnivorous meal kit
• Others

Meal Kit Market, By Serving Size

• Two servings
• Family/Four services
• Others

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4. What are the drivers and restraints of the Meal Kit Market?

5. Which regional market will show the strongest growth?

6. What will be the CAGR and size of the Meal Kit market throughout the forecast period?

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Best known for the ginger-infused drink of the same name, jamu is a herbal practice that emerged as early as 13th century. Etymologically, researchers trace it back to two old javanese words: Jampiwhich can be interpreted as “herbal healing”, and oesodo, which has been translated simply as “health” – and its use is just as wide. Historically formulated as both a preventative health measure and a treatment for chronic pain and inflammatory conditions, jamu is an empirical tradition, says Metta Murdaya, founder of the jamu-inspired skincare line. Juara and author of the recent Jamu lifestyle: Indonesian tradition of herbal wellness. “It just means it’s been passed down through multiple generations by word of mouth, and it’s not so much based on any particular set of rules or written regimens,” she says.

Now, in the midst of pandemic life, this word-of-mouth process is rapidly spreading beyond Indonesia’s borders, with sales among the best producers of medicinal plants in the country jump and jamu beverage exports increase, too. But for Murdaya, who split her childhood between Jakarta, where she was born, and San Francisco, this trend comes as no surprise. “There is this almost intuitive approach [to health and immunity] when an unknown virus enters the scene,” she says. “It’s this natural desire to strengthen our body so that it’s able to fight whatever might come.

“In Indonesia, it is common to have the idea of ​​feeling good or feeling good like your North Star.” —Metta Murdaya, author of Jamu way of life

But what differentiates jamu from the likes of, say, an immunity supplement is that it stems from the Indonesian view of wellness, which Murdaya describes as a big departure from the American glorification of culture of agitation and the subsequent practice of dealing with damage. “In the United States, for whatever reason, we tend to overlook or ignore the signs that we are out of center or out of balance because of this need to push ourselves. It’s a culture of hard work that revolves around two weeks of vacation,” says Murdaya. “But in Indonesia, it’s common to have the idea of ​​feeling good or feeling good like your North Star.”

That’s why many Indonesians don’t usually wait until they’re sick to have a drink of jamu; rather, they drink it daily, says Murdaya: “The idea is that if something works once to make you feel good, you have good reason to believe it will work again and again. But given the simplicity of this premise, it also follows that the recipe for jamu and how it is eaten can vary widely by person and location.

Across Indonesia and beyond, jamu takes many different forms

Unlike a number of other holistic medicinal systems, jamu (as a herbal practice and drink) does not have a single set of guidelines. “Fluidity is an integral part of the tradition of jamu,” says Murdaya. In general, however, the drink’s most common ingredients include various forms of ginger, turmeric, and cinnamon (all of which have anti-inflammatory properties), as well as potassium-rich coconut water.

Variations of this recipe have emerged over time both due to Indonesia’s spice trade-driven economy – which introduced influences from China, India and Saudi Arabia to jamu – and also the geographical diversity of the country. “Indonesia has around 17,000 islands, so jamu varies depending on the herbs and roots that are indigenous to each,” explains Shanley Ugandaan Indonesian-born New York graphic designer who launched his own jamu line, Djamu, during the pandemic. For example, says Murdaya, “Bali jamu tends to include more leafy and fresh greens, while Javanese jamu has more roots like ginger and galangal, just because of what’s available.” It is the unique healing qualities of the herbs and roots native to each island that make the resulting jamu jamu. In other words? The intention with which it is made and consumed has almost as much to do with something being classified as jamu as the particular ingredients themselves.

The intention with which it is made and consumed has almost as much to do with something being classified as jamu as the particular ingredients themselves.

To create her own recipe – mostly a blend of locally sourced turmeric, ginger and tamarind – Suganda drew inspiration from the experience of drinking jamu from her herbalist mother and adapted a bit to a modern palate. (as many current jamu makers in Indonesia also do). “Originally it wasn’t going to include honey or lemon, but the result was a little medicinal without it, so I added a touch of both to balance the taste,” she says.

This approach resonated so well with fellow Indonesian Ochi Vongerichten that she recently started serving Suganda’s jamu at the New York restaurant she owns with husband Cedric Vongerichten. wayan. « Around the opening [in 2019], I saw turmeric and drinks like kombucha everywhere, which reminded me of how I drank jamu every day as a kid,” says Vongerichten. “So we thought, ‘We should serve jamu, but in a modern way. “”Throughout Indonesia, this same thinking has led to increasingly contemporary and creative versions of jamu, including bottled and flavored jamu and even jamu lattes made with coconut milk. , turmeric and ginger, according to Murdaya.

Even so, the common denominator between these modern depictions of jamu is the same as in the original: a plant-based beverage developed with the aim of promoting holistic health.

Jamu is rooted in community and family care

To fully understand jamu, it helps to imagine how it was originally consumed, not just as a drink, but as part of a shared daily ritual. Before being sold in shops or cafes, jamu was distributed by jamu gendongs (which literally translates to jamu wearers). “These are older women who tied a bamboo basket full of bottles of jamu to their backs and walked around the neighborhoods, selling different jamus to passers-by,” Suganda explains. (And in some places in Indonesia, that’s still how jamu is sold, even though the drink is becoming more commercialized.)

Accordingly, the tradition of jamu has its roots in people helping other people, even total strangers. “There’s this cultural term in Indonesia called Gotong Royong, which means: ‘We do it together’,” explains Murdaya. “And jamu traditionally involves this community experience of mutual support.”

Although she warns that there are now many custom-made jamus created by trained herbalists to help relieve pain caused by certain conditions such as, say, digestive problems or menstrual cramps, Murdaya says the idea of ​​jamu is more akin to the American concept of making chicken. noodle soup for a loved one who is not feeling well. “Think about why Campbell’s advertises that their soup is like Mom’s,” she says. “There’s a strong narrative around it because you associate it with being sick and your mom doing whatever she can to help you get better.”

With jamu, that idea extends to any relative, friend or community member who offers you the drink because they really want something that’s good for you, says Murdaya: “That kind of caring intentionality becomes a part of the healing process.

At its core, jamu is more about preventing disease than curing it.

Emerging from a mindset of food as medicine for healthy living, jamu is holistic in its approach. “It’s designed to help the whole person, not to treat a specific disease,” says Murdaya, pointing out how it differs from the style of clinical medicine of offering solutions for particular conditions, such as high blood pressure. or hypercholesterolemia.

“The practice of jamu and the drink itself should be something we call coconut in Indonesia, which basically means that it should feel like it suits you or meets your needs.” — Murdaya

As a result, some of the natural variation between types of jamus comes from the personal nature of herbal medicine. “The practice of jamu and the drink itself should be something we call coconut in Indonesia, which basically means it has to feel like it suits you or meets your needs,” says Murdaya. “Since we all have different situations and conditions, the jamu that works for one person may not be the best for another.”

Over the centuries, local Indonesian jamu makers began to differentiate their recipes from others to accommodate these unique preferences. And as these jamu recipes have been passed down, they have also been shaped by each successive generation based on how coconut for them.

Today in the United States you will also find a variety of jamus and bottled jamu recipes, many of which contain the major anti-inflammatories of ginger and turmeric. Determine which one will be coconut for you is to come to your senses, says Murdaya. The key question to ask is deceptively simple: does it feel good to drink? “There is a level of internal self-reflection, of intuition, of being aware with jamu,” explains Murdaya.

As such, drinking jamu can – and should – spark joy in the moment. “There’s a common misconception that jamu is some kind of throat-burning tonic,” says Suganda. But since the tradition of jamu is all about feeling good overall, the right jamu for you won’t usually be uncomfortable to drink. “When people try mine, they’re usually like, ‘Oh, I can taste ginger but it’s not medicinal. And it’s really refreshing,’” Suganda says. So rather than dismissing it (as you might be tempted to do with a shot of turmeric), the idea is that you slowly and consciously savor the jamu. And doing so is as much of a wellness benefit as the benefits of the herbs you’re sure to reap.

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Although the country has several advantages, including natural beauty, rich culture and excellent cuisine, the industry has failed to develop branded tourism products, which may pose new challenges as Vietnam reopens the inbound tourism from March 15, they add.

“We cannot fully satisfy foreign tourists yet, although we are winning big prizes in luxury tourism, owning world-class resorts and leading global hotel brands,” said Pham Ha, chairman of the group. Lux, specializing in luxury cruise services.

“For many foreign tourists, Muay Thai, golden temples, traditional dances, language and cuisine come to mind when they think of Thailand,” Ha explained.

Vietnam has dozens of heritage sites recognized by UNESCO, more than 3,000 nationally recognized relics and 5,000 provincially.

In 2019-2020, Vietnam was honored as the “world’s leading heritage destination” by the World Travel Awards (WTA).

Ha said all this is proof that the country can position its tourism brand and develop heritage-related tourism products.

“For attracting spendthrift tourists after Covid, heritage tourism is extremely appropriate because of its ability to connect with high-end resorts, golf courses and health services,” he said.

Doan Manh Phuoc, director of tourism development consultancy Outbox Consulting, said tourism managers need to invest more in brand communication.

“Each country has its own characteristics, strengths and attractions for tourists. I think Vietnam should learn from other countries to promote its tourism brand to the international community,” he said.

“To be frank, Vietnam has never had a clear and strategic tourism brand like other countries in the region have,” Phuoc said.

He said the industry should focus on promoting the country’s image on international channels such as CNN and the BBC.

In addition to branded tourism products, experts and industry insiders have also proposed that the government consider abolishing visas for nationals of more countries as countries in the region have done.

Luong Hoai Nam, a member of the Tourism Advisory Council, said the government should scrap visas for visitors from the European Union, Australia and New Zealand.

For major tourist markets like China and the United States, the government should consider long-term visas of up to 10 years to attract more visitors, he added.

Before the pandemic, Vietnam did not require visas for travelers from 24 countries, compared to 61 for Thailand, 158 for Singapore, 155 for Malaysia and 169 for Indonesia.

Huynh Phan Phuong Hoang, deputy chief executive of major tour operator Vietravel, said what the government should do urgently is resume visa policies that worked before the pandemic. This was necessary to promote inbound tourism.

Several ministries have also proposed to the government to resume the visa waiver policy that was in place before the Covid-19 pandemic, but no final decision has been taken on this, although less than a month remains. week before the full resumption of international tourism.

The World Monuments Fund (WMF) announced its biennial watch list of 25 at-risk cultural heritage sites in late February, just before Russia invaded Ukraine. The New York-based organization’s semi-annual list is highly influential in raising awareness and funds for the preservation of vital regions, structures and histories around the world.

Notably, the list was selected by a panel of experts before Russia stepped up attacks on Ukraine in late February, according to NPR. Last week, the WMF released a separate statement expressing “deep concern” over the threat to civilian lives and Ukrainian cultural heritage. Already, the history and local history museum in Ivankiv, north of the capital Kiev, has suffered a serious fire linked to the violence. Authorities also condemned a Russian strike that hit near the Babyn Yar Holocaust memorial center in Kiev, according to Nadav Gavrielov of the New York Times.

“Ukraine is home to an extraordinary wealth of cultural heritage sites, all of which are endangered by this conflict,” adds the WMF in its statement against the ongoing violence. “Our experience of post-crisis recovery around the world continues to reveal the lasting consequences of destruction on communities.”

WMF President Bénédicte de Montlaur told NPR’s Neda Ulaby that this year’s selection stands out for its focus on the dangers of global climate change. Sites affected by rising temperatures and other climate change issues include the ancient Nubian pyramids of Nuri in Sudan and Hurst Castle in the UK, a coastal fortress built in 1544 by order of King Henry VIII. Last February, a section of the historic artillery fort partially collapsed under the pressure of rising seas in 2021, as Francesca Street reports for CNN.

In Nepal’s Kathmandu Valley, much of the local population depends on running water through traditional public fountains, known as dhunge dhara, Where hitis. Dated in some areas to the 6th century CE, this centuries-old distribution system will require mapping and maintenance as development and changes in the water levels of the aquifer threaten its survival.

“[A] a lot of the work will be not only engineering studies, but also talking to local communities to understand where they get their water from, where their ancestors got their water from, to be able to map these historical systems and then revive them,” de Montlaur told NPR.

The list also includes famous destinations, such as the temples of Teotihuacán in Mexico, and lesser-known gems, including the oldest and largest cemetery in the Maldives, Kolkata’s Chinatown and The People’s House or the African modernist architecture of the Maison du Peuple, in Burkina Faso, according to a WMF statement.

Some sites are vulnerable to ongoing war or violence, while others suffer from too much or too little tourism. In Egypt, for example, the ancient city of Abydos receives very few visitors and far too little government oversight, resulting in the deterioration of one of the oldest and most important sites in history. of the country, according to CNN. Teotihuacán, Mexico, draws throngs of tourists every year, but residents of the nearby town have historically been excluded from the economic benefits of this bustling tourist spot, according to WMF.

Additionally, the list highlights sites that honor underrepresented communities. In the United States, for example, a recent survey found that monuments across the country overwhelmingly honor those who have historically wielded the most power and money, in other words, white men. These patterns also apply globally:[m]all famous historic places and monuments are reflections of power and privilege that do not represent the full human experience,” the WMF noted in its statement.

In this vein, the list aims to raise awareness of stories that are ignored, repressed, or underrepresented, such as those of the historic community of Africatown in Mobile, Alabama.

The descendants of the slaves transported on the Clotilde, the last known slave ship to arrive in the United States, built and founded the colony after the Civil War and continues to live there now. As reported by Lawrence Specker for Alabama.com, the community made headlines in 2019 when archaeologists discovered the remains of the Clotilde in the Mobile River. Africatown resident Lorna Gail Woods, whose great-great-grandfather was on the ship, said Smithsonian Allison Keyes at the time she had heard stories about the Clotilde and his family history since his childhood.

The WMF hopes that the increased visibility of the site will allow residents of Africatown to use this discovery to their advantage, to “protect their homes and call for environmental justice”.

Since the listing’s inception in 1996, the WMF estimates it has raised about $100 million for conservation efforts at more than 300 sites, according to the statement. Readers can explore the full list of 2022 Watchlist sites here, explore photos of previously highlighted sites, and view additional lists on the WMF website.

AMSTERDAM, Netherlands (AP) — An Amsterdam museum said on Thursday it had severed close ties with the Hermitage Museum in St. Petersburg and UNESCO warned of heritage damage Ukrainian culture, as international cultural institutions intensified their condemnation of the Russian invasion of Ukraine.

The Hermitage Amsterdam said it had long distanced itself from politics in Russia under President Vladimir Putin by establishing close ties with the Hermitage, giving the Amsterdam museum “access to the one of the most famous art collections in the world, from which we could draw” for exhibitions. .

“Russia’s recent attack on Ukraine makes maintaining this distance untenable,” the Dutch museum said in a statement. “Our board and trustees have decided to cut ties with the Hermitage Museum.”

LOOK: Russian forces advance as fighting intensifies in Ukraine

He added that he hoped to eventually be able to restore ties pending peace and “changes in the future of Russia”.

In another move to culturally isolate Moscow, the Swedish Academy, which awards the coveted Nobel Prize in Literature, broke a long-standing practice of not making political statements and condemned the invasion.

In a statement, the academy noted that its history and mission are deeply rooted in traditions of freedom of expression, belief and scholarship.

“We therefore join the legion of our fellow academies, literary and cultural institutions, institutions of higher learning, advocates of a free press, human rights organizations and nation states in expressing our horror at the attack. unjustified act of the Russian government against Ukraine and its people,” he added. It said.

The UN cultural agency, meanwhile, has sounded the alarm over damage to Ukraine’s cultural heritage by announcing it is working to assess Ukraine’s educational and cultural institutions and sites. heritage designated by the United Nations.

Ukraine is home to seven UNESCO World Heritage Sites, including the famous Saint Sophia Cathedral and related monastic buildings in the capital Kiev. Other sites on the UN list are located in the western city of Lviv, the Black Sea port city of Odessa and the second-largest city of Kharkiv. All four towns were subjected to artillery attacks and aerial bombardment by the invading Russian forces.

“We must safeguard this cultural heritage, as a testimony to the past but also as a vector of peace for the future”, declared the Director General of UNESCO, Audrey Azoulay.

In a statement, Azoulay said the agency was coordinating its efforts with Ukrainian authorities to mark key historical monuments and sites across Ukraine as quickly as possible with an internationally recognized sign for the protection of cultural heritage in the event of conflict. armed.

UNESCO will also organize a meeting with the country’s museum directors to help them safeguard museum collections and cultural property as the war rages on.

At least seven educational institutions were damaged in attacks over the past week, including Karazin National University in Kharkiv on Wednesday, the statement said.

Last week, Hollywood joined international film festivals, orchestras, art exhibitions and other cultural institutions to blacklist Russia and promote Ukrainian artists in a show of solidarity.

The Russian Ballet Theatre, an independent ballet company dedicated to this style of dance with a multinational cast that is currently touring the United States, renamed itself RBT Ballet Theater on Thursday and uses the slogan “We Dance for Peace”. We stand with Ukraine.

Winfield reported from Rome. Barbara Surk contributed from Nice, France.

According to United States Census Bureau data released in 2021, only 3.6% of Los Angeles County’s population claim Irish ancestry, and yet a walk along Fairfax Avenue on March 17 proves that everyone is a little Irish on St. Patrick’s Day.

by Tom Bergin an irish pub, is one of the oldest restaurants in Los Angeles and a popular St. Patrick’s Day watering hole. Lawyer Tom Bergin opened The Old Horseshoe Tavern, as it was originally called, on Wilshire Boulevard in 1936. It has operated under various names and owners in its current Fairfax Avenue location since 1948.

The Irish Party traditionally draws thousands of customers to Bergin’s indoor/outdoor festivities, but even with the easing of masking restrictions, Omicron is still in the air. Tom Bergin and all the locations preparing for the beer-soaked assault were unsure of their crowd-capacity policies at press time, but they all plan to follow county-recommended protocols.

St. Patrick’s Day lasts all day at by Tom Berginstarting with a full Irish breakfast at 6am and continuing until midnight with bagpipes, Irish bands, plates full of corned beef and cabbage, Reuben sandwiches and plenty of Guinness Stout and whiskey Irish Tullamore Dew fueling the fun.

That of Tom Bergin. 840 S. Fairfax Ave. 323-936-7151.

If you want to take a break between two beers, go to Petersen’s Motor Museum. From St. Patrick’s Day to Sunday March 20, enjoy the “Hoods Up! ” of the museum. event: Selected cars will have their hoods open so visitors can admire the inner workings of the vehicles.

Soon the museum will be ready to announce the arrival of a new restaurant for the space vacated by Drago Ristorante. The new operator aims to open by the end of April and will offer premium family restaurants at an accessible price.

Petersen’s Motor Museum. 6060 Wilshire Blvd. 323-931-2277.

Molly Malone, owned by the same family for 50 years, is another traditional Irish bar. It features live music year-round, but on St. Patrick’s Day pipers, Irish bands and possibly Irish dancers will entertain patrons from 3:30 p.m. to 2:00 a.m. They will welcome revelers from 6:00 am for a wide selection of Irish. beers and whiskies. Irish stew will be a featured menu item, along with classic corned beef, cabbage and potatoes.

That of Molly Malone. 575 S. Fairfax Ave. 323-935-1577.

Before looking for more corned beef and beer, note that the former Farmer’s Daughter Hotel is under new ownership and has been completely renovated to become the Short Stories Hotel. Gone are the kitschy throws and ruffles, replaced by soothing colors, premium linens and a chef-led restaurant.

Those tired of St. Patrick’s Day food and excess could try the hotel’s Short Stories restaurant, run by three-time James Beard Award-nominated chef Ricardo Zarate. Those who have dined at Rosaliné, his terrific restaurant on Melrose Avenue, know Zarate’s blend of Japanese-tinged Peruvian dishes.

Hotel short stories. 115 S. Fairfax Ave. 323-605-2135.

Just in front of the hotel, the original farmer’s market will offer some Erin will brave of its own. Although unconfirmed, the market hopes to have buskers and fixed Irish bands in the common areas. A range of Irish beers will be served at Bar 326 and EB’s beer and wine.

The Original Farmers Market establishments that will be celebrating St. Patrick’s Day are:

Mage’s Kitchen is the oldest food service in the market, having set up a stand in 1934 to feed farmers selling their wares on carts in an otherwise empty field. Corned beef is still on the menu at Magee, but on March 17, the corned beef, cabbage and potato platter will be offered at a special price.

Restaurant Du Par and Bakery will also offer this popular corned beef combo.

market tavern goes all out with shepherd’s pie, sausages and mash and Irish beers. There will be music from 5pm to 10pm, including DJ Dandy Randy and the band Celtic Camerata. Owner and musician Gary Twinn could also perform.

Most canine companions would agree that Fido deserves to be included in the fun, and The Dog Bakery will have Irish-themed cookies for the pooches.

Those wishing to bring home some Irish luck can purchase Shamrock Stickers at Planet Sticker, a celtic music t-shirt from Sports Fashion or a range of home decorations from Global cost-plus marketincluding pixie table runners, four leaf clover beaded placemats, and clover and sour cream chips, made with real clover extract!

The original Farmers Market. 6333 W. Third Street. 323-933-9211.

On St. Patrick’s Day, raise a glass and a cloverleaf chip to the Emerald Isle and toast with this Irish saying: May your blessings outnumber the clovers that grow / And may trouble avoid you wherever you go.

Key words: Bar 326, Du-Par’s, EB’s Beer and Wine, Magee’s Kitchen, Market Tavern, Molly Malone’s, Petersen Automotive Museum, Short Stories Hotel, The Dog Bakery, The Original Farmers Market, Tom Bergin’s, Tom Bergin’s Irish Pub

Category: Entertainment

Ryan Horio knows his grandmother’s earliest memories date back to a 7-year-old girl. In 1942, Toshiko Matsunaga and her family were forcibly removed from their home in Galt, California, to live in newly established prison camps by the US government – ​​first at the Manzanar War Relocation Center, then at Tule Lake Relocation. Center, both in California.

His memories of the camps are fading, said the UCLA pre-med freshman. Not just because of the passage of years, but also, Horio suspects, a long-standing desire to bury the trauma of the experience.

“I think there are a lot of people, like my Obachan, like many Japanese-American families with this experience who may have thought they were good citizens by going to the camps and only really thought later how unfair it was,” said Horio said. “I know sometimes my grandmother doesn’t want to talk or think about what happened.”

February 19 was National Day of Remembrance and this year marked the 80th anniversary of Executive Order 9066, which President Franklin Delano Roosevelt issued months after the United States declared war on Japan and entered World War II. .

The order precipitated a racial atrocity unique to the United States, sending nearly 120,000 people of Japanese descent to live in prison camps located in remote areas of California, Arkansas, Arizona, Colorado, Idaho, Utah and Wyoming. Considered suspect solely because of their heritage, there remains no evidence of conspiracy or widespread treason by any of the Issei (first-generation immigrants) or Nisei (second-generation American-born Japanese) who were incarcerated. A treason case has been prosecuted against a trio of Japanese-American sisters who helped two German POWs escape from a different camp.

Clem Albers/National Archives

Japanese woman in San Francisco shutting down her family’s business in preparation for being forced into government prison camps.

Although the memories may be painful for his grandmother, Horio explores the imprisonment of Japanese Americans during World War II in one of his classes at UCLA.

“It’s very frustrating and uncomfortable to learn about and talk about injustices, especially racial injustices,” Horio said. “Some of the readings and lectures we did in class were very difficult and moving, but I think of it this way – we are going to have discomfort in all aspects of our lives. We have to learn to manage the discomfort in general and we need to remember and share these stories in order to prevent something like this from happening again.

Co-taught by Karen Umemoto, Helen and Morgan Chu, director of the Center for Asian American Studies, and public historian Brian Niiya, the course offers students the opportunity to work with the growing library of primary sources related to the experiences of Americans. of Japanese descent.

“Over the past decade so much has come online, it’s changed the way you can research for a class like this,” said Niiya, who earned her master’s degree in Asian American Studies. from UCLA. “Students have access to different types of materials that in years past they might have had to travel to Berkeley, DC or Hawai’i to access.”

The students each selected a person to follow from the archives, researching new information about their subject’s ancestry, writing biographies contextualized by the students’ own experiences and modern issues of racial discrimination. They delve deep into online collections held by the National Archives, UC Berkeley and others, even creating ancestry.com accounts to trace their subject’s family tree.

Horio is shooting a personal documentary that explores the intergenerational trauma associated with detention camps. It includes interviews with his grandmother, aunts and uncles, and parents.

It’s his final project for the class, but it’s also so much more than that. It’s part of a newly ignited passion. Horio added a minor in Asian American Studies this term, thanks to this course.

“It made me think in a totally different way about our interconnectedness, especially when it comes to racial discrimination,” Horio said. “This course has helped shape my personal beliefs, what I want to study and who I want to be. It’s invaluable and I wouldn’t trade it for anything in the world.

That’s why Niiya, who originally never intended to teach, shares what he knows with students like Horio.

“I wanted to write and produce material for a wider audience,” Niiya said. “But a number of other people in the field passed away and I kind of felt I had a sense of duty, and especially at UCLA with its long history in this field. The baton has been passed and it really needs to be taught.

The class was once taught by the late Lane Ryo Hirabayashi, UCLA’s George and Sakaye Aratani Professor of Internment, Reparations and the Japanese American Community. Hirabayashi died in 2020.

Clem Albers/National Archives

Japanese-Americans wait to board buses that will take them to the War Relocation Authority center in Manzanar, California.

Niiya has worked with the Japanese-American archives for more than 30 years, a passion he discovered, like his student Horio, at UCLA. He works in partnership with museums and educational organizations, helping to collect and digitize primary documents and document oral histories. He is the editor of the Densho Encyclopedia, a free online source with over 650 entries related to the people, policies, and history of Japanese Americans.

There is also a personal element for Umemoto. His Zoom background for term and virtual class reunions so far is a striking black and white image of a group of young men standing outside Manzanar Barracks.

“That’s my dad over there,” she said, pointing over her shoulder at the screen.

Nearly two-thirds of those sent to incarceration camps during World War II were US citizens born and raised there. They had about a week to gather all the things they could carry. They were forced to sell or abandon their homes, businesses and vehicles. They left behind beloved pets and possessions. They lived the last three years of the war in communal barracks under tense conditions. They have rebuilt some semblance of normal life – attending church and school, organizing cultural events and even starting camp newspapers. All inside barbed wire fences patrolled by armed guards with orders to kill anyone who tries to escape.

Meanwhile, many members of the American public either knew nothing of the camps or believed in intentional obfuscations about them, a state of informational neglect that continues through education systems to this day. One of Horio’s recent high school teachers challenged him when he talked about the camps during an advanced placement course on respecting cultural heritage in medicine. Younger than Horio’s grandmother, his teacher grew up believing that Japanese Americans willingly visited detention centers and had fun with games and activities – a sort of idealized view of an extended summer camp.

Lauren Ho, a fourth-year biology student, didn’t learn much about the incarceration from her high school teachers.

Ho, who is majoring in Asian American Studies, lights up when she talks about the research she’s doing on Kara Kondo. Kondo was in her early twenties when she was sent to Heart Mountain Camp in Wyoming. Like Ho, she was interested in environmentalism. She worked at the camp newspaper. Ho works at the Daily Bruin.

“I only had a superficial understanding of Japanese incarceration, it’s definitely not something that people learn in depth in regular non-Asian American studies classes,” Ho said. even paint it in a positive light. This class seemed like a deep dive and it definitely turned out to be my favorite class this term.

UCLA has long been a partner in the Japanese American Research Project, which began in the 1960s with a mission to document and record the experiences of Japanese immigrants and Japanese Americans. The physical records reside in UCLA Special Collections.

Niiya hopes this large-scale and consistent archiving practice will serve as a model for intersectional calls for racial justice and healing, such as the work done by the California Reparations Task Force and calls for a commission. National Racial Healing.

“We’re finishing up the course over the last week, really focusing on some of the things that are happening today, talking about the legacy of the war camps and how so many Japanese-American organizations are using their voice to speak out against actions similar to 9066,” Niiya said. “Because of our experience, we have this platform and we have an obligation to support others.”

In 2021, Cargill conducted a proprietary survey called ChocoLogic to measure consumer preferences, motivations and attitudes towards chocolate on its own, as well as when integrated into applications such as baking. Cargill collected responses from more than 600 top grocery shoppers in the United States. For most of these consumers, chocolate flavors are their first choice. Eight in 10 consumers choose chocolate flavored pastries like brownies at least half the time.

The study also explored how various claims resonated with consumers when purchasing chocolate flavored products. Cargill has found that simple, more familiar claims such as “made with real chocolate” and “no artificial ingredients” have risen to the top.

“Our survey also revealed that interest in premium chocolate remains high, with cocoa content and provenance claims among the attributes consumers use to judge quality,” said Gretchen Hadden, Marketing Manager , Cargill Cocoa & Chocolate North America. “For brownies, bakers can leverage this information by highlighting these attributes on the packaging. To further enhance the indulgent experience, bakers can romanticize the way they describe chocolate ingredients for extra shelf impact.

The perfect brownie lies in the eye of the beholder. Some prefer light and cake; others enjoy a chewy, melty treat. For extra indulgence, bakers can double (or triple) the level of chocolate, wrap inclusions, mix in caramel, or add a mouth-watering topping (or two). As bakers set out to mix their next batch, here are some tips from Cargill:

• Pay attention to the size of the sugar granulation as it can have a huge impact on the final texture and appearance of the brownie.
• If you’re aiming for a more cake-like brownie, regular granulated sugar is for you. If you want even more volume, add a small amount of dextrose alongside the granulated sugar for brownies with a bit more height.
• However, if the goal is a soft, gooey brownie, you’ll want to use sugar with a finer granulation – either a Baker’s Special sugar or opt for a combination of regular granulated sugar with powdered sugar. The finer grit will also provide a sweet, flinty crust on top.
• The volume of eggs included in the formula also plays an outsized role in the final texture of the brownie. Recipes with more eggs will have more volume and look more like a cake. Bring the eggs back and you’ll have a richer, fudgier brownie.
• Yeast choices also impact volume. For the more fudge brownie, you’ll want to use a small amount of baking soda. For a cakeier finished product, use a little more baking soda or opt for baking powder.

One of the most important decisions concerns the selection of cocoa. A natural cocoa will result in brownies with a lighter color, according to Cargill. To achieve the rich chocolate color that consumers typically associate with decadent brownies, bakers will want to use an alkalized cocoa.

For an even richer chocolate flavor, consider incorporating Cargill’s Wilbur® Duet into the formula. Wilbur Duet works like cocoa powder, but includes ground chocolate liquor, for a more intense chocolate flavor experience.

However, you will still want to include cocoa powder in the recipe to achieve a rich, dark brownie color. I often use one-third Wilbur Duet, two-thirds cocoa powder in my recipes. This approach gives you the best of both worlds: the richer flavor of chocolate liquor and the deep melting color of alkalized cocoa.

Beyond ingredient selection, bakers also need to be careful about mixing, according to Cargill. Here, less is more. Most brownie recipes only require a short mix – you just want to put it all together. Too much mixture and the brownies will lose their flint coating.

“Finally, brownie batter is a great vehicle for inclusions like chocolate chunks or nuts. It’s usually thick enough to hold the inclusions and keep them from sinking to the bottom of the batter. Just be sure to add them at the very end, so they don’t get damaged during mixing,” says Tim Christensen, Certified Master Baker, Cargill.

The right oil

Achieving fudgy brownies takes a combination of the right oil and the right technique, says Roger Daniels, vice president of research, development, innovation and quality at Stratas Foods.

“One secret is to replace any solid fat shortening with high oleic soybean oil. High oleic soybean oil releases the fudgy out of fudgy brownies,” he shares. When the goal is to make dense, gooey brownies, air is the enemy.At Stratas Foods, LLC, our advice is to use a high quality oil like high oleic soybean oil. from Stratas and use a sufficient folding mixing process to simply combine the brownie ingredients.

High oleic soybean oil does not have the body of a solid fat type shortening. It does not contribute to building the structure of a baked product. As such, it minimizes the formation of air cells in your brownies.
Using this idea coupled with care in your process to fold the brownie ingredients together without over-mixing is the secret to achieving your desired brownie texture, Daniels explains.

Specifically, these two components, ingredient selection and process, prevent excessive air entrapment in the mix. Without air expansion in the oven, the brownies won’t puff up as much. The result is dense, gooey brownies.
Replacing a solid fat type shortening with oil, however, has benefits beyond the texture of the final product. Typically, an oil contains less saturated fat, which results in a more neutral flavor, allowing your chocolate and cocoa powder flavors to take center stage.

“Plus, using a high-oleic oil, which is more stable than other oils, can extend the shelf life of brownies by a day or two,” Daniels adds. “High oleic soybean oil also has more monounsaturated fats (the healthy fats) and less polyunsaturated fats, so it’s the healthier option when choosing oils.”

Vegetable oil options

Vegetable oil is the best oil to use at home and in a bakery if you expect the brownies to be consumed in 5 days or less, points out Daniels. Vegetable oil is derived from soybeans and as such is sometimes also called soybean oil.
In the preparation of brownies, oil is used to help fold the ingredients together and provide moisture to the finished brownie. The main reason vegetable oil is recommended is that the oil has a bland or neutral flavor, which helps bring out the benefits of the other ingredients.

If a bakery is making brownies that require a shelf life longer than 5 days, one option to consider is a more robust form of vegetable oil known in the food industry as high oleic soybean oil. This oil has a bland flavor and was developed to be more stable than traditional vegetable oil, giving the brownie maker the confidence to meet shelf life expectations every time, Daniels says.

You may remember it as “La Ruche”.

Three years ago last month, the Poughkeepsie project was officially announced as a mixed-use development that could not only bolster food infrastructure in a city that has food deserts, but also provide affordable housing.

Since then the name and exterior designs have changed. A beehive design motif on the walls has been replaced with a flower mural, reaching into a penthouse still under construction.

The COVID-19 pandemic has also taken its toll, forcing developers to redesign elements and causing shortages that have increased costs. The original plan for a 2020 opening is a distant memory.

But, the idea of ​​combining a food hall, fresh produce market, restaurant, event space and coworking space with housing has never changed.

Developers and officials say when the project, known as ‘The Academy’ since fall 2020, opens in a few months, it will mark another milestone in the ongoing revitalization of downtown Queen City. .

GIC leader in acquiring assets in Japan: Singapore’s sovereign wealth fund GIC is set to finalize a $1.3 billion deal to acquire around 30 hotel assets (hotels, resorts and golf courses) under the Tokyo-based train operator’s Prince brand Seibu Holdings. GIC reportedly beat out a shortlist of potential buyers that included Blackstone and Softbank-backed Fortress Investment Group. Seibu predicted its operations would lose 14 billion Japanese yen ($121 million) for the 12 months ending March 31, 2022, to mark its second straight year of losses. Seibu’s hotel portfolio includes the 33-story Prince Park Tower Tokyo, the 587-room Prince Hotel Sapporo and the 510-room Grand Prince Hotel Hiroshima.

Aprirose expands outside of London: London-based property investor Aprirose has acquired the Selsdon Park Hotel in Surrey, England from De Vere Hotels for an undisclosed amount. The 200-acre park currently includes a 150-room hotel, meeting and conference facilities, a range of catering facilities, as well as an 18-hole golf course. Aprilose’s dedicated platform for owned and operated hotels currently manages 21 properties under brands such as Delta Hotels by Marriott, Double Tree by Hilton and the Qhotels portfolio, which includes 19 country house, hotel and spa assets. . In 2018, Aprirose also invested in a distinct lifestyle concept, Birch, and continued to support its growth.

Marriott Asia-Pacific Milestone: Marriott International announces that it is aiming for its 1,000th opening in Asia-Pacific by the end of this year. Last year, Marriott signed an average of two new development deals per week in the region, with deals signed in 13 different markets. Greater China accounts for more than half of the company’s planned luxury openings in Asia-Pacific in 2022. Ritz-Carlton Reserve will open its first rare estate in the historic Jiuzhaigou Valley. Other luxury openings expected in 2022 include the JW Marriott Hotel Changsha and the W Macau – Studio City. In South Korea, the JW Marriott Jeju Resort & Spa opens in May. The scheduled opening of the W Sydney in late 2022 will mark the third W hotel in Australia. Westin Hotels & Resorts is set to debut in Yokohama, Japan, and Cam Ranh, Vietnam. Back in China, Four Points by Sheraton has five planned openings in 2022, while Moxy Hotels will open in Suzhou and Xi’an. The AC Hotels brand will debut in Seoul and Melbourne. In Japan, Fairfield by Marriott plans to add six new properties.

Nazarian’s Ghost Kitchen model expands: Sam Nazarian’s C3 (Creating Culinary Communities) has partnered with the Westin Las Vegas Hotel & Spa, operated by Highgate, to assume day-to-day operations of in-room dining and local deliveries. Along with its virtual restaurant brands and shared kitchen models, C3 is also expanding its partnership with the Mandalay Bay Resort and Casino, awarding the company contracts with nearly 75,000 hotel rooms. It also works with Graduate Hotels, SLS Baha Mar in the Bahamas and SLS Dubai. C3 has over 800 virtual kitchen locations across the US and a listing of over 40 culinary brands. To date, it has served over 2.3 million meals.

Booming UK bookings: New data from ForwardKeys suggests flight bookings to and from the UK have soared following the government’s January 24 announcement that COVID-19 tests would no longer be required for fully vaccinated travelers entering UK. pandemic levels (2019), leaving at 106% and entering at 47%.

Easier for Brazilians to visit the United States: Brazil and its citizens now have a full partnership in the Global Entry program, which will facilitate travel to the United States for business and tourism. It will provide pre-approved travelers from Brazil with an expedited customs process upon arrival in the United States “While this is good news, the Biden administration must also resolve ongoing visa processing issues in Brazil and around the world. “said the president of the US Travel Association. and CEO Roger Dow. “On average, wait times for visitor visas to Brazil are 233 days. Prior to the pandemic, Brazil was the fifth largest inbound market overseas, and it is crucial that visa processing fully resumes so that we can restore this critical source market.