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FOOD: Fun vegan pasta dish for a picnic Montrose Daily Press
MINNEAPOLIS (WCCO) — A little Minnesota girl’s mischievous birthday cake idea went viral over the weekend with the help of a north Minneapolis bakery.
The Thirsty Whale Bakery, which specializes in custom cakes, created a unique “Lion King” cake for 3-year-old Leona. However, the cake didn’t depict the typical Pride Rock scene.
Instead, the girl told her mom to request a recreation of a heartbreaking moment in the 1994 Disney classic: the death of Mufasa.
Why? According to her uncle, Casey Feigh, who posted about the cake on Twitter, her reason was simple: “everyone will be too sad to eat the cake and it will be all for me.”
My niece turned 3 today!! She asked for a Lion King cake but specifically the moment where Mufasa dies, because “everyone will be too sad to eat the cake and it will be all for me.” pic.twitter.com/UOatqCUSj0
— Casey Feigh (@caseyfeigh) May 29, 2021
Images of the cake show a young Simba, the movie’s main character, looking sadly down from the top of the sand-colored cake at the fondant-sculpted body of Mufasa, his father.
Written next to the dead patriarch, in red, the cake exclaims: “Leona is 3!”
Since Feigh’s tweet was posted on Saturday, it’s been retweeted more than 100,000 times and “liked” more than 700,000 times.
“How diabolically adorable,” wrote one Twitter user, @AllRounderAce.
Feigh, an actor and director in Los Angeles, gave a special shoutout to the Thirsty Whale for making Leona’s wily dream come true.
More On WCCO.com:
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Meituan delivers strong dish with weak sides Nasdaq/cloudfront-us-east-2.images.arcpublishing.com/reuters/TGPCBUPCB5M7NMK3SUMNDVIJBU.jpg)
A sign of Meituan delivery service is seen on a delivery box on a scooter, in Beijing's Central Business District, China July 15, 2020. REUTERS/Tingshu Wang
Meituan (3690.HK) has delivered a lukewarm meal for investors. The $207 billion group’s main food delivery business more than doubled quarterly sales to $3.2 billion from a year earlier. But new bets helped serve up a $1.3 billion operating loss. Regulatory heat threatens to spoil the whole package.
The pandemic has changed the habits of Chinese diners and restaurants. Even as life in the People's Republic mostly returned to normal, daily orders on Meituan's food delivery platform topped 32 million on average in the three months to March - more than double the volume a year earlier. Heady growth and fewer subsidies helped the unit, which accounts for over half of Meituan's top line, swing to an operating profit from a loss last year. Meituan's travel, hotel booking and other services divisions have also bounced back.
Disappointing performance elsewhere leaves a bitter aftertaste, however. Boss Wang Xing is aggressively expanding into online groceries and community group-buying – a twist on Groupon (GRPN.O) for rural and less developed regions - taking on the likes of (9988.HK) and Pinduoduo (PDD.O). Operating losses from these new initiatives alone ballooned nearly six-fold in the period, resulting in an overall net loss of $761 million in the quarter. The company will likely be in the red this year; analysts' estimates published by Refinitiv showed an average net loss of $1.9 billion.
To make matters worse, antitrust regulators are investigating the company for forcing restaurants and other merchants to use its platform exclusively. The maximum penalty of 10% of revenue would easily wipe out Meituan’s forecast operating cash flow for 2021. The central government is also piloting a new law that will require it to provide employment injury insurance for delivery riders, which will eat into razor-thin margins. In community group buying, officials have fined Meituan and peers for "improper pricing behaviour" and are cracking down on other practices.
Shares of the Beijing-based company rallied as much as 8% on Monday following the results, but are still down nearly 40% since a February peak this year. With its core food delivery business and newer ventures under pressure, shareholders may not have the appetite to stomach huge losses for long.
Follow @mak_robyn on Twitter
CONTEXT NEWS
- China's Meituan on May 28 reported revenue of 37 billion yuan ($5.8 billion) in the three months to March, up 121% year on year. Its net loss for the period increased to 4.8 billion yuan, compared to 1.6 billion yuan a year earlier.
- The food delivery business posted an operating profit of 1.1 billion yuan, compared to an operating loss of 70 million yuan the same period last year.
- Meituan is facing public criticism of its treatment of delivery riders, most of whom are not covered for basic social and medical insurance. During the February seven-day Spring Festival holiday in China, the company said it offered benefits and incentives for delivery riders totalling over 500 million yuan.
Reuters Breakingviews is the world's leading source of agenda-setting financial insight. As the Reuters brand for financial commentary, we dissect the big business and economic stories as they break around the world every day. A global team of about 30 correspondents in New York, London, Hong Kong and other major cities provides expert analysis in real time.
Sign up for a free trial of our full service at https://www.breakingviews.com/trial and follow us on Twitter @Breakingviews and at www.breakingviews.com. All opinions expressed are those of the authors.
By Stacey Little
Southern Bite
We’re big chocolate cake fans in our family. And up until this point, this Best Chocolate Cake Recipe Ever from my friend Robyn at Add a Pinch has been my go-to. It is seriously the best. But, in all honesty, I don’t really fancy myself a baker. The preciseness of baking gives me anxiety. There’s too much chemistry involved.
So when I was recently looking for the best way to create a super delicious chocolate cake, I wanted to start with a cake mix. I know. Shoot me. But hang with me a sec…
Now, I learned a few years back that my favorite cakes have both butter and oil in them. The butter adds great flavor and the oil keeps the cake moist. So I knew it had to include both.
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In Chef Joshua McFadden’s award-winning cookbook, “Six Seasons: A New Way with Vegetables,” he describes his version of vignole as an “interpretation of the classic Roman springtime dish.” Vignole showcases an assortment of vegetables that are gently cooked until tender, losing their bright green hue but not their alluring green flavor.
Along with the vegetables, a generous amount of finely chopped prosciutto comes to the party, offering sweet and salty allure. Fresh mint, parsley, lemon zest and lemon juice add a final flourish, along with cooked ditalini (small, short tubular pasta).
Vignole
Yield: 6 generous servings
1/2 pound green onions, roots trimmed, 1-inch trimmed off dark green stalks and discarded
3 ounces chilled, thinly sliced prosciutto
Extra-virgin olive oil
3 garlic cloves, smashed, peeled
Kosher salt and freshly ground black pepper
1 pound frozen shelled edamame; see cook’s notes
1/2 pound sugar snap peas, cut into 1/2-inch pieces
1/2 pound asparagus, tough ends trimmed, stalks cut at an angle into 1/2-inch pieces, tips left whole
8 ounces Tuscan kale, central stems removed and discarded, leaves cut into 1-inch pieces
1 cup water
1/4 cup tightly packed fresh mint leaves
1/2 cup packed roughly chopped Italian parsley
Finely grated zest and 2 tablespoon fresh lemon juice
8 ounces ditalini pasta (or other small pasta), cooked al dente, drained
For serving: freshly grated Parmigiano-Reggiano cheese
Cook’s notes: McFadden’s recipe calls for 2 pounds of fava beans in their pods. To prep them takes time and patience. They need to be shelled, blanched, and peeled. I substitute ready-to- use edamame. The choice is yours.
1. Cut green onions into 1 1/2-inch pieces; cut bulb ends in half. Stack prosciutto slices; roll them into a cylinder and slice crosswise into thin strips. Cut crosswise into small bits. This is easier if you chill the prosciutto in the freezer for a few minutes first.
2. Heat 1/4 cup olive oil in large Dutch oven or other big heavy-bottomed pot over medium heat. Add garlic, green onions, and prosciutto. Reduce the heat to medium low, season lightly with salt and pepper, and cook until onions are soft but not browning, about 12 minutes.
3. Add shelled edamame, snap peas, asparagus, kale and 1 cup water. Cover and cook at a low simmer until all vegetables are soft, 15 to 20 minutes. You want the consistency to be slightly brothy, and though most of the liquid will come from the vegetable juices, add a bit more water if need be.
4. Remove from heat. Add mint, parsley, zest and lemon juice. Taste and adjust the seasoning so the stew is rich and savory. Drizzle with more olive oil. Serve over ditalini pasta. Drizzle a tiny bit more olive oil over individual servings. Pass the Parmigiano at the table.
Source: “Six Seasons: A New Way with Vegetables” by Joshua McFadden (Artisan, $35)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
With more restaurants with hot chicken dishes on the menu than bachelorette parties found strolling 12 South on a sunny Saturday, it’s safe to say Nashville hot chicken has reached iconic status. Love it or hate it, Music City lures tourists in from afar to test their heat tolerance and line-waiting prowess. A dish that utilizes its unique spicy flavor to complement another recipe in a new and unexpected way, hot chicken has become a wildly popular menu item at restaurants throughout Nashville and worldwide.
Dozens of local establishments are going the extra mile, putting interesting new spins on Nashville hot chicken. And while hundreds have added a hot (fill in the blank) dish to their menus, this guide doesn’t include traditional hot chicken, sandwiches/biscuits/salads, wings, tenders, or any of the above served with waffles or as pizza or taco topping — there are plenty of those around town. (No Nashville hot catfish or shrimp here either.) Here, find a running list of menu items around Nashville that color outside the lines.
Consider this the ultimate bucket list of interesting hot chicken-inspired dishes in Music City.
Did we miss your favorite unexpected hot chicken dish? Send us a note and fill us in nashville@eater.com
Arnold’s Country Kitchen Saturday brunch: hot chicken tenders with 7-Up pancakes
Party Fowl: hot chicken and pimento cheese omelet, Nashville hot loco moco, hot chicken and stuffed French toast, Nashville hot chicken Benedict
Anzie Blue: Nashville hot chicken dip served with fried pita chips
Burger Republic: Nashville hot tots are dusted in Nashville hot spices, then they add a drizzle of buffalo sauce, chives, and blue cheese dressing
Chauhan Ale & Masala House: hot chicken pakoras with ghost pepper sauce
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Fat Kat Slims: Nashville hot-spiced cheese curds come served with marinara, but ask for a side of ranch too
Flatiron: crispy Nashville hot fried oysters come served on Texas toast with pickle chips and remoulade
the Fox Bar: hot chicken spiced hummus (vegan)
Hattie B’s: dirty bird fries are seasoned crinkle fries slathered with pimento mac and cheese, dark meat hot chicken bites, comeback sauce, green onions, and kosher pickles
the Horn Coffee: Hot chicken sambosas
Lockeland Table: Nashville hot crispy pig ears
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Nomzilla Sushi Etc: Nashville hot bao buns
Otaku Ramen: hot Chicken bao buns
Party Fowl: hot chicken poutine, hot chicken nachos
Third and Home: hot chicken ranch dipping sauce served with fried pickle spears
Sea Salt: Nashville hot chowder
Brave Idiot (pop up): Nashville hot chicken birria tacos — available at some select pop-up events (find on Instagram)
Germantown Pub: Nashville hot burger with a signature spice rub, homemade pickles, pico de gallo, pepper jack cheese, and crowned with a fried jalapeno
Hurts hot chicken (food truck): hot chicken gyro
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Nashville Hot Chicken Shack: Nashville hot grilled cheese
Nomzilla Sushi Etc: the NomFerno roll features their take on hot chicken with cucumber, pickled red onion, and spicy ranch
Party Fowl: Nashville hot chicken and beignets, hot chicken Cuban sandwich
Pinchy’s Lobster Co.: Nashville hot lobster roll
Red’s 615: hot chicken mac and cheese crunchwrap is a toasted tortilla filled with hot chicken, pimento mac and cheese, bacon, pickles, and comeback sauce
Slow Burn Hot Chicken: hot chicken donut, egg roll, breakfast burrito, and apple fritter
The Stillery: hot chicken mac and cheese
Subculture: hot chicken ramen
Von Elrod’s: hot chicken schnitzel sandwich
Nashville Underground: Nashville hot ice cream is a Belgian waffle topped with vanilla bean ice cream, Nashville hot sauce, candied pecans, and crispy bacon
Pancho and Lefty’s: El Diablo margarita features a hot chicken rub on the rim
Party Fowl: BNA bloody mary comes with a choice of walkers bloody mary mix or Nashville hot bloody mary mix and Nashville's own pickers vodka
We’re big chocolate cake fans in our family. And up until this point, this Best Chocolate Cake Recipe Ever from my friend Robyn at Add a Pinch has been my go-to. It is seriously the best. But, in all honesty, I don’t really fancy myself a baker. The preciseness of baking gives me anxiety. There’s too much chemistry involved.
So when I was recently looking for the best way to create a super delicious chocolate cake, I wanted to start with a cake mix. I know. Shoot me. But hang with me a sec…
Now, I learned a few years back that my favorite cakes have both butter and oil in them. The butter adds great flavor and the oil keeps the cake moist. So I knew it had to include both.
I’m also a big fan of the ever-popular White Almond Sour Cream Cake (WASC) that many bakers swear by. It starts with a boxed mix. So I wondered if there was a way to take a chocolate cake mix and use the same method from the WASC cake.
A quick Google brought me to the blog of Liz Marek. Sugar Geek Show is all about amazing cake and dessert recipes and cake decorating tutorials. Now, that sounds pretty simple, but her blog is so much more. When I tell you she is amazing, that’s an understatement. If you’ve got some time to kill, you need to click over and check out some of the ridiculously amazing cakes she has created. Wickedly talented is how I’d describe Liz.
Anyway, she has a recipe for a Chocolate WASC Cake that met all my criteria. It started with a boxed mix and included both oil and butter. And it was amazingly delicious. So delicious, in fact, that I only made a few tweaks after testing it about six times – you know, science and stuff. It was just so dang good as it was.
I love the flavor of my Buttermilk Chocolate Cake. I’ve been told that the unique flavor, in addition to the buttermilk, is created by heating the cocoa powder and allowing it to “bloom.” Keeping that thought in mind, I decided to test the recipe using hot coffee rather than the cold coffee Liz calls for. It could all be in my head, but I found that it did make a difference. That said, cold coffee will certainly work. And, no, your cake won’t taste like coffee. The coffee just works to intensify the chocolate flavor.
Now, you’re probably thinking, “Why not just make it from scratch?” Well, I hear you. And here’s the deal: Starting with a cake mix offers us several advantages. It gives us a head start by eliminating some steps. It reduces the margin of error when it comes to measuring, meaning that there’s a much greater chance that your cake is going to turn out perfectly. And Liz’s blog also taught me that it has emulsifiers in it that a scratch cake wouldn’t have. Those emulsifiers also help ensure that the cake turns out perfectly.
This cake gives you the best of both worlds. It’s got the reliability of a boxed mix, but the flavor of homemade with all the added ingredients.
So, why are we adding extra flour? Well, the additional flour, cocoa and sugar help to work as a cake mix extender so we have more batter, which means thicker layers of cake rather than the super-thin layers we’d get from a mix alone.
The decadent chocolate buttercream frosting recipe is my own creation and one I’ve been using for years. And now I’ve got the perfect cake to complement my frosting.
The combination of the two makes for a pretty mean cake, if I do say so myself. And it transforms easily into cupcakes as well.
The amped-up cake mix recipe will give you enough batter for about 36 cupcakes and the frosting will give you more than enough to pipe mile-high swirls on top.
When it comes to the frosting, starting with room-temperature butter is a must. And once everything is combined, the length of time you mix it will offer you a few differences in results. For dense, smooth frosting, you want to mix it until everything is just combined. If you want a lighter, fluffier frosting, mixing it a bit longer will give you that. Side note: Does anyone else use the terms frosting and icing interchangeably? I know they’re supposed to be different, but I use them both for the same thing. Old habits die hard, I guess.
Another tip from Liz: Chill your cake layers before frosting them. It makes them sturdier and a bit easier to coat. Then allow the whole cake to come to room temperature before serving.
Prep time: 30 minutes
Cook time: 40 minutes
Serves: 10
Ingredients
Best Chocolate Cake:
Chocolate Buttercream Frosting:
Instructions
Best Chocolate Cake:
Chocolate Buttercream Frosting:
Notes
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”
In Chef Joshua McFadden’s award-winning cookbook, “Six Seasons: A New Way with Vegetables,” he describes his version of vignole as an “interpretation of the classic Roman springtime dish.” Vignole showcases an assortment of vegetables that are gently cooked until tender, losing their bright green hue but not their alluring green flavor.
Along with the vegetables, a generous amount of finely chopped prosciutto comes to the party, offering sweet and salty allure. Fresh mint, parsley, lemon zest and lemon juice add a final flourish, along with cooked ditalini (small, short tubular pasta).
Vignole
Yield: 6 generous servings
1/2 pound green onions, roots trimmed, 1-inch trimmed off dark green stalks and discarded
3 ounces chilled, thinly sliced prosciutto
Extra-virgin olive oil
3 garlic cloves, smashed, peeled
Kosher salt and freshly ground black pepper
1 pound frozen shelled edamame; see cook’s notes
1/2 pound sugar snap peas, cut into 1/2-inch pieces
1/2 pound asparagus, tough ends trimmed, stalks cut at an angle into 1/2-inch pieces, tips left whole
8 ounces Tuscan kale, central stems removed and discarded, leaves cut into 1-inch pieces
1 cup water
1/4 cup tightly packed fresh mint leaves
1/2 cup packed roughly chopped Italian parsley
Finely grated zest and 2 tablespoon fresh lemon juice
8 ounces ditalini pasta (or other small pasta), cooked al dente, drained
For serving: freshly grated Parmigiano-Reggiano cheese
Cook’s notes: McFadden’s recipe calls for 2 pounds of fava beans in their pods. To prep them takes time and patience. They need to be shelled, blanched, and peeled. I substitute ready-to- use edamame. The choice is yours.
1. Cut green onions into 1 1/2-inch pieces; cut bulb ends in half. Stack prosciutto slices; roll them into a cylinder and slice crosswise into thin strips. Cut crosswise into small bits. This is easier if you chill the prosciutto in the freezer for a few minutes first.
2. Heat 1/4 cup olive oil in large Dutch oven or other big heavy-bottomed pot over medium heat. Add garlic, green onions, and prosciutto. Reduce the heat to medium low, season lightly with salt and pepper, and cook until onions are soft but not browning, about 12 minutes.
3. Add shelled edamame, snap peas, asparagus, kale and 1 cup water. Cover and cook at a low simmer until all vegetables are soft, 15 to 20 minutes. You want the consistency to be slightly brothy, and though most of the liquid will come from the vegetable juices, add a bit more water if need be.
4. Remove from heat. Add mint, parsley, zest and lemon juice. Taste and adjust the seasoning so the stew is rich and savory. Drizzle with more olive oil. Serve over ditalini pasta. Drizzle a tiny bit more olive oil over individual servings. Pass the Parmigiano at the table.
Source: “Six Seasons: A New Way with Vegetables” by Joshua McFadden (Artisan, $35)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
Jill makes the chocolate cake that she's know for; a recipe that has never been shared before!
This week, our Jill of All Trades, Jill Washburn, is giving away her secret recipe for the best chocolate cake ever. She’s kept it under wraps for years, but now she’s letting everybody in on it. And, you won’t believe the secret ingredient that makes it so good.
It’s zucchini! Yes! She’s elevated zucchini to dessert status, and deservedly so, because this cake is amazing. It’s moist and dense and super chocolatey and you would never know that there is zucchini in it. You can’t taste it or see it.
I blend the dry ingredients first.
Then, she’s topping it with another of her famous recipes, her cocoa cream cheese frosting. Together it’s a winning pair.
Here are the recipes:
"Ze Best" Chocolate Cake
1 cup sugar
1 cup brown sugar
1 1/2 cups flour (gluten-free flour works great, too)
1/2 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 cup oil
4 eggs
3 cups finely shredded zucchini
1 cup of chopped walnuts (optional)
or
1/2 cup of mini chocolate chips (optional)
Combine the dry ingredients and mix well. Then add oil and mix together thoroughly. Then add eggs and mix thoroughly again. Then add in zucchini, mixing as you go. Make sure that you scrape the bowl and have everything mixed in well before you pour the batter.
I add finely shredded zucchini to the batter.
At this point, you could do one of the optional add-ins.
Now you’re ready to put it in the pans. First, grease the pans. (Jill just sprays them with an olive oil cooking spray. It’s faster and easier and works just as well.). Then, she dusts them with cocoa, instead of flour. Add in the batter and pop them in a 325˚ oven. Bake them until a toothpick comes out moist, but not gunky. (Start checking after about 35 minutes.) Usually, Jill doesn’t go by the toothpick test, but this cake is so moist that it is a good way to test it.
Let cake cool completely before frosting.
This recipe makes enough for 2 8" layers or a 13x9 1/4-sheet cake.
Frost with your favorite frosting or Jill’s Cocoa Cream Cheese Frosting.
I use a cocoa cream cheese frosting.
Cocoa Cream Cheese Frosting
2 sticks of butter (softened)
2 8-oz. blocks of cream cheese (softened)
11 cups confectioner’s sugar
1 teaspoon vanilla
4 tablespoons cocoa
Mix together the butter and cream cheese until thoroughly blended. Then slowly add the confectioner’s sugar, mixing as you go. Next add in the vanilla. Mix well, and then add in the cocoa, one tablespoon at a time, mixing as you go.
You’re ready to frost! Enjoy!
PROJECT RATING: Easy+
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To watch Jill lead you through the process, just click on the video player above.
“Black vinegar is black due to a chemical reaction called the Maillard reaction,” during which carbohydrates react with amino acids, explains Su Nan-Wei, a professor at National Taiwan University’s department of agricultural chemistry. “The point is that the main ingredients are made with grain.” Grain gives the vinegar a malt-like base flavor, and the Maillard reaction is responsible for bringing out umami notes.
Black vinegar varies based on where, how, and by whom it’s made.
Chinkiang vinegar is made with sticky rice.
Alex LauChina is the birthplace of cereal-based black vinegar, and the process eventually spread all across Asia and took on a life of its own. Generally speaking, there are four major regional types in China: the northern Chinese province of Shanxi is known for vinegar made with sorghum, wheat, and barley. The city of Zhenjiang in southern China makes theirs, more commonly referred to as Chinkiang vinegar, with sticky rice. Sichuan has a black vinegar made with wheat bran and seasoned with a pungent medley of Chinese medicine spices. And finally, the province of Fujian in eastern China makes a glutinous rice vinegar infused with a special fungus that gives the final product more of a dark red hue than black.
Outside of China, Japan and Korea use brown rice as the base starch for their black vinegar. Taiwan’s black vinegar, which starts with sticky rice, is the most divergent from the batch in that it’s actually more similar to Worcestershire sauce in production. Worcestershire is made by steeping a malt vinegar base with ingredients like molasses, anchovies, garlic, and tamarind extract. Taiwanese black vinegar is similar in that much of its flavor comes from infusion. First, a basic vinegar is made with sticky rice. “Then we add carrots, onions, vegetables, mushroom, tomatoes, etc. It’s steeped for a minimum of one year, “ says Cindy Cheng, a spokesperson for Kong Yen, the largest industrial black vinegar factory in Taiwan. Wu Yin Vinegar, another major Taiwanese vinegar brand, makes their rice vinegar with Taiwanese sticky rice and malt. “It’s inoculated with a starter that we’ve had for over 100 years for about eight months,” says Kao Chi-ting, owner of Wu Yin Vinegar, before it’s infused with licorice and caramel.
Taiwanese black vinegar smells simpler, fruitier, and cleaner, says Ivy Chen, a cooking teacher in Taipei. “Chinese vinegar, because of the aging process, is deeper and has more flavor,” with a funkier aroma.
Because recipes for black vinegar are wildly divergent—by country, region, and company—the rule of thumb is to take cues from the region where the vinegar comes from and the dishes that the area is known for. “Shanxi vinegar is good on noodles. Zhenjiang vinegar is good on salads,” advises Lin. In Taiwan, vinegar is used sparingly—a drop or two on a finished soup. And in China, it’s most often used in conjunction with soy sauce. But if all that is too confusing, you can’t go wrong with a universal dressing made up of equal parts soy, vinegar, and oil.
“Add a tiny bit of salt, garlic, and sugar. This is a very basic sauce that can be put on salads, noodles, or even used as a dipping sauce,” Lin says.
Clarissa Wei is an American freelance journalist based in Taiwan.
The U.S. just backed calls by South Africa and India to waive intellectual property protection for COVID-19 vaccines, but that may not be enough to ramp up vaccine production.
STEVE INSKEEP, HOST:
Have you followed this big debate about COVID vaccines and intellectual property rights over them? A lot of lives seem to be at stake, and the United States recently backed calls by South Africa and India to waive intellectual property protections for COVID-19 vaccines. The question now is will this actually help vaccinate the world? Darian Woods and Stacey Vanek Smith over at The Indicator from NPR's Planet Money indicate what baking a cake can teach us about the global vaccination production.
DARIAN WOODS, BYLINE: To really understand whether removing intellectual property rights might help in vaccinating the world against COVID, we talked to economist Petra Moser.
PETRA MOSER: The patent document is not a cookbook.
STACEY VANEK SMITH, BYLINE: Petra is a professor at NYU.
MOSER: The patent document is a legal contract that gives you the right to exclude others, and as the patent owner, you want to disclose as little as possible.
VANEK SMITH: And, Petra says, even if you do disclose all the information, there will still be a problem.
MOSER: If I explain to you, here, I'm making this great chocolate cake, and I write it down for you - probably not going to be able to replicate it.
WOODS: OK. Stacey, we're going to show what it would be like to have kind of an amateur like me take on your cake patent.
VANEK SMITH: And the cake patent in this case is one of my very favorite gluten-free chocolate cake recipes, which I have given you and you're going to try to make.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA")
WOODS: Got the confectioner's sugar, gluten-free flour, a lot of chocolate.
VANEK SMITH: But you know, Darian, all the ingredients that are supposed to be in the cake I included. I did not omit any ingredients. I did omit some details.
WOODS: OK. So this is kind of like a patent.
VANEK SMITH: Yes.
WOODS: It's got the components part of this invention, but the bare legal minimum that you can get away with.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA")
ADRIAN HILL: It's not like baking a cake.
WOODS: This is Adrian Hill, a vaccinologist and director of the Jenner Institute at the University of Oxford.
HILL: Let's put it this way. If it were a cake, you'd do 42 tests on the cake to ensure that your cake was baked exactly the same way as everyone else's cake.
VANEK SMITH: Early in 2020, he and his team at Oxford developed a promising vaccine with the drug company AstraZeneca. Around that time, they realized they needed a manufacturing partner who could produce this on a huge scale, hundreds of millions of doses, so Adrian met with a vaccine manufacturing company called the Serum Institute of India.
WOODS: They licensed this Oxford-AstraZeneca vaccine to the Serum Institute, and licensing here means the Serum Institute could use the recipe for the vaccine and make and sell their own brand of it.
VANEK SMITH: But they had to teach the Serum Institute of India how to make it, and this is where the debate on vaccine patents comes in.
HILL: It's pointless having no patents if you have insufficient manufacturing capacity. Training, training, training - that's what we need for the next year.
WOODS: And Adrian says a vaccine patent free-for-all could make the vaccine shortage worse.
HILL: We're running out of all the key components, so if you get rid of the patents and lots of people set up shop independently and start buying those components, hoping they can make the vaccine, that's going to make another problem much worse, which is access to the ingredients.
VANEK SMITH: Speaking of which, we need to check back in on your cake. How did it turn out?
WOODS: Crumbly and dry on the outside, liquidy and uncooked on the inside.
VANEK SMITH: Oh. I'm sorry, Darian.
WOODS: I'm still going to eat it.
Darian Woods.
VANEK SMITH: Stacey Vanek Smith, NPR News.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA")
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[unable to retrieve full-text content]
She ordered her husband a cake. The Lesslie family paid. Durham Herald Sun9(MDMwNjg2OTAwMDE0ODcwMTM3MTY3NWVjNA000))
STEVE INSKEEP, HOST:
Have you followed this big debate about COVID vaccines and intellectual property rights over them? A lot of lives seem to be at stake, and the United States recently backed calls by South Africa and India to waive intellectual property protections for COVID-19 vaccines. The question now is will this actually help vaccinate the world? Darian Woods and Stacey Vanek Smith over at The Indicator from NPR's Planet Money indicate what baking a cake can teach us about the global vaccination production.
DARIAN WOODS, BYLINE: To really understand whether removing intellectual property rights might help in vaccinating the world against COVID, we talked to economist Petra Moser.
PETRA MOSER: The patent document is not a cookbook.
STACEY VANEK SMITH, BYLINE: Petra is a professor at NYU.
MOSER: The patent document is a legal contract that gives you the right to exclude others, and as the patent owner, you want to disclose as little as possible.
VANEK SMITH: And, Petra says, even if you do disclose all the information, there will still be a problem.
MOSER: If I explain to you, here, I'm making this great chocolate cake, and I write it down for you - probably not going to be able to replicate it.
WOODS: OK. Stacey, we're going to show what it would be like to have kind of an amateur like me take on your cake patent.
VANEK SMITH: And the cake patent in this case is one of my very favorite gluten-free chocolate cake recipes, which I have given you and you're going to try to make.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA")
WOODS: Got the confectioner's sugar, gluten-free flour, a lot of chocolate.
VANEK SMITH: But you know, Darian, all the ingredients that are supposed to be in the cake I included. I did not omit any ingredients. I did omit some details.
WOODS: OK. So this is kind of like a patent.
VANEK SMITH: Yes.
WOODS: It's got the components part of this invention, but the bare legal minimum that you can get away with.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA")
ADRIAN HILL: It's not like baking a cake.
WOODS: This is Adrian Hill, a vaccinologist and director of the Jenner Institute at the University of Oxford.
HILL: Let's put it this way. If it were a cake, you'd do 42 tests on the cake to ensure that your cake was baked exactly the same way as everyone else's cake.
VANEK SMITH: Early in 2020, he and his team at Oxford developed a promising vaccine with the drug company AstraZeneca. Around that time, they realized they needed a manufacturing partner who could produce this on a huge scale, hundreds of millions of doses, so Adrian met with a vaccine manufacturing company called the Serum Institute of India.
WOODS: They licensed this Oxford-AstraZeneca vaccine to the Serum Institute, and licensing here means the Serum Institute could use the recipe for the vaccine and make and sell their own brand of it.
VANEK SMITH: But they had to teach the Serum Institute of India how to make it, and this is where the debate on vaccine patents comes in.
HILL: It's pointless having no patents if you have insufficient manufacturing capacity. Training, training, training - that's what we need for the next year.
WOODS: And Adrian says a vaccine patent free-for-all could make the vaccine shortage worse.
HILL: We're running out of all the key components, so if you get rid of the patents and lots of people set up shop independently and start buying those components, hoping they can make the vaccine, that's going to make another problem much worse, which is access to the ingredients.
VANEK SMITH: Speaking of which, we need to check back in on your cake. How did it turn out?
WOODS: Crumbly and dry on the outside, liquidy and uncooked on the inside.
VANEK SMITH: Oh. I'm sorry, Darian.
WOODS: I'm still going to eat it.
Darian Woods.
VANEK SMITH: Stacey Vanek Smith, NPR News.
(SOUNDBITE OF SIDNEY TORCH'S "SNOW BELL POLKA") Transcript provided by NPR, Copyright NPR.
Deep Dish will reunite on stage for their first Colorado show in over 15 years. This Saturday, May 29, the deep house super duo joined by Tara Brooks will play a four-hour set for the fifth anniversary of Whirling Dervish Productions. The much-anticipated Warehouse Experience set will mark a significant moment for the house producers, Dubfire and Sharam who comprise the duo, to connect with fans for the long-awaited show.
The event coordinators have announced offering more tickets in response to relaxing capacity limits. In order to host the event, Whirling Dervish is asking that all attendees provide evidence of full vaccination or evidence of a negative Covid test within 72 hours of the event. The venue will be offering free Covid tests on sight but urges attendees to be tested beforehand to avoid wait times.
The location has yet to be announced, but Whirling Dervish Productions has reported it will be in the Downtown Denver metro vicinity.
Doors will open at 8 p.m. and the event is scheduled to go through 2 a.m. Tickets for the Warehouse Experience are still on sale via Afton Tickets
Image description: A messy kitchen countertop with a loaf cake, orange juice and a spoon of flour.
This banana almond cake is moreish and best eaten on a long, relaxing break from work. I made this cake on a whim while procrastinating one day. Baking is always worth the effort, even if you’re pushed for time. We only had one banana and no flour, so banana bread was not an option. I turned to making something which resembles a cross between a Bakewell tart and a dense polenta cake. Here’s the recipe:
Prep: 10 minutes
Cook: 20 minutes
Ingredients
1 ripe banana
140g ground almonds
140ml olive oil
140g light brown sugar
2 large eggs
Dash of cinnamon (optional)
2 tbsp milled flaxseed
1 tsp vanilla extract
Flaked almonds for topping
Method
Why not add some fresh summer berries on top halfway through baking?
Double the recipe if you would like a decadent layer cake. Just divide the mixture between two tins and maybe sandwich them together with a berry compote made from frozen dark cherries…
Best served with a cup of filter coffee, the Irish element is optional.
Image Credit: Anush A on Unsplash
Dish Network DISH-owned live TV streaming service Sling TV recently announced the launch of an all-new Sling TV experience, starting with select Amazon’s AMZN Amazon Fire TV devices. The upgrade includes a new app, launched in beta, with a new interface and user experience.
Users can watch the most popular channels to catch live sports, news, entertainment, and gain access over 150,000 shows and movies on-demand.
The redesign comes with a lot of changes, including a left-side navigation column to explore the Guide, see on-demand content or browse recordings. Additionally, the new home-screen gives users quick access to favorite shows and recordings and also focuses on content recommendations.
The channel guide has been reimagined with the option to mark favorite channels, filter channels, and sort the order.
A dedicated tab for Sling TV’s cloud DVR has been added for users to watch and manage all recorded content in one place. By default, the service comes with 50 hours of DVR space, with a provision to expand the same to 200 hours for an extra $5 per month.
For a limited time, new and returning customers can get the upgraded Sling TV for $10 for the first month, which will be rolled out to all Sling TV compatible devices throughout this year, including availability on Roku ROKU devices this summer.
The launch of the redesigned Sling TV app is expected to aid subscriber growth in the near term. As of Mar 31, 2021, DISH Network had a total of 11.06 million Pay-TV subscribers in the United States, including 8.68 million DISH TV subscribers and 2.37 million SLING TV subscribers.
However, Sling TV lost 100K sequentially from 2.47 million subs at the end of 2020 due to lower subscriber disconnects resulting from Dish’s focus on acquiring and retaining higher-quality subscribers, partially offset by lower Sling TV subscriber activations.
Sling TV continues to experience increased competition, including competition from other subscription video on-demand and live-linear OTT service providers like Disney’s Hulu with Live TV, AT&T’s TV Now and Alphabet’s YouTube TV among others in the increasingly competitive streaming space, which is expected to reach $184.2 billion by 2027, per Grand View Research.
Nonetheless, last week, Verizon VZ announced a free two-month access to Sling TV for its new and existing Verizon customers with a Verizon wireless, Fios or 5G Home account. Those who sign up for the deal can choose from several options, starting with either Sling Blue or Sling Orange, each of which normally costs $35 a month. This is expected to aid new subscriber additions on Sling TV in the near term.
Sling Blue offers more than 45 channels focused on news and entertainment, including Bravo, CNN, TNT, Fox News, NFL Network, HGTV, History, and AMC. The sports and family focused Sling Orange boast about 30 channels, including ESPN and Nick Jr.
Moreover, in April, Sling TV expanded its sports betting channel lineup with the launch of DraftKings Basketball, Baseball and Hockey channels on its platform.
From thousands of stocks, 5 Zacks experts each have chosen their favorite to skyrocket +100% or more in months to come. From those 5, Director of Research Sheraz Mian hand-picks one to have the most explosive upside of all.
You know this company from its past glory days, but few would expect that it’s poised for a monster turnaround. Fresh from a successful repositioning and flush with A-list celeb endorsements, it could rival or surpass other recent Zacks’ Stocks Set to Double like Boston Beer Company which shot up +143.0% in a little more than 9 months and Nvidia which boomed +175.9% in one year.
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foody.indah.link With more ways to stream online video than ever before, protecting video continues to be a key issue for copyright holder...
