FYUZN Delightful Gastronomics Maiden Issue

"Food has a culture. It has a history. It has a story. It has relationships.? - W inona LaD uke

To O ur M ost Valued Readers,

W elcome to our new title addition, Fusion - spelled as pronounced on our cover as a guide to anyone who reads it. W e don't believe in language barriers because good content always translates perfectly.

Fusion is the second concept magazine from the publisher of Premier M agazine, Sapere A ude, and we intend to be your source of delight! A s our slogan statesdelightful gastronomics (with an s) is a fusion of two words - Gastronomy and Economics.

In our cover story, we started with the structure of a former chapel turned into a restaurant in A ntwerp, Belgium W e highlighted the business, art, and science of dining in our pages. The stretched pentagon in our title represents the five senses which are our guide throughout the completion of our maiden issue.

O ver centuries, how we prepare and consume food has evolved. Cross-cultural experiences and our changing environment affect the entire food chain, and we all try to adapt to the changes. There is no comparing what comfort the food we eat can bring, and it lingers not only from our distinct palates but also provides us a more profound understanding of what and who we are as unique individuals.

W e showcase the culinary field's remarkable geniuses and the mavericks as we delve a little more by discovering new avenues through other industries that make up the food and beverage world.

W e hope that with this issue, we can encourage you to look forward to more of your preferred flavors and an overflow of creative ideas in hefty servings.

O ur team developed our first issue with luscious splendor?a trustworthy source of inspiration. W e bring you ?fyu?n.

Premier, Sapere A ude

The Jane, A ntwerp

O ne of the W orld's Best 50 Restaurants

20 22, Two M ichelin Stars and ...Three current brand collaborations.

The Jane opened its doors in 20 14, offering a unique combination of top notch gastronomy made accessible to a broad audience ? whether young or old, food lovers or curious guests who want to experience gastronomy for the first time. The restaurant used to be a chapel of the M ilitary H ospital. The establishment and its surrounding site have been renovated after years of being empty Piet Boon took care of the restaurant's design, and with various artists and craftspeople, he made sure The Jane became a real gem

The Jane is a gastronomic restaurant on the ground floor, and all tables have a view of the open kitchen. O n the first floor is Jane's U pper Room Bar. A n extensive wine list offers new biological wines and golden oldies of renowned wine domains.

A ll photos used for the feature are courtesy of The Jane and Piet Boon

The Jane. W hat's in a name?

"Jane is the name of a fictional woman with the same qualities as our restaurant. The Jane is sensual, exciting and chic. She has an attractive international air, but also a hint of darkness. The Jane is tasteful and sophisticated, but also rock-?n?-roll. Like our perfect woman."

The Jane

N ick Bril is the former right hand man of famous chef owner Sergio H erman

N ick Bril, Chef & O wner

U PPER RO O M BA R

The U pper Room Bar is part of The Jane's quirky character. M usic inspires visitors and diners alike, and the theme reverberates with a new sound. A beautiful spot on the chapel's first floor is where the choir once provided the music to lift the spirits.

Guest chefs like Rookie Ramen, Thijs M eliefste, and M atthijs M annaerts from H emmat have already hosted, and more are expected to participate soon.

N ICK BRIL, H IS FO O D & M U SIC

ick Bril started as a dishwasher in a restaurant at the age of 14. A fter a year, he got the chance to help in the kitchen, where he eventually got a taste for gastronomy. A t age 19, N ick began working for Sergio H erman (Restaurant O ud Sluis), three M ichelin stars awarded chef, and quite immediately, he fell in love with the kitchen "rock & roll." It meant working extremely hard, trying to match perfection while creating an easy-going and chill atmosphere instead of coming across as stiff and impersonal.

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"I am still at the prime of my career. I try to travel as often as possible to get acquainted with other cultures, people, and ingredients; This enables me to develop myself further. W hen I finally return to The Jane, I am bursting with new ideas for the restaurant and the bar. M y ultimate goal is to translate this feeling and my experiences to the plate so the guests can also see, smell and taste it. The combination of fine dining, artists, and designers makes my job as an entrepreneur incredibly fascinating, but at the same time, it is one of the most challenging jobs I have ever had."

N ick said, "to balance the busy life as a chef, a connection with my music grew and developed into a career as a deejay. The nightlife scene seems completely different, but it's very similar. Creating a unique moment and a great atmosphere are indispensable for cooking and deejaying. Entertaining and pleasing people is in my nature. I want to share a little piece of myself with others. It is a perfect outlet; it relaxes me and inspires me as a chef."

Photo Courtesy of rollingpin.at

Renowned D utch restaurant designer Piet Boon used fantastic collaborators to add character and customized spunk. The massive lighting fixture (weighing 80 0 kg) in the middle of the main dining room was created by Beirut, Lebanon based PSLab, and the stained glass windows by the A ntwerp-based Studio Job led by Job Smeets and N ynke Tynagel.

The Jane serves a tasting menu predominantly fish & shellfish, with one or two meat courses followed by two desserts. They do the same tasting menu for lunch and dinner

courtesy of Pieter D 'H oop / The Jane

EN : CLO SE, TH E SO U N D O F TH E JA N E

The worlds of taste and sound may not seem similar at first glance. Still, this one-of-a-kind collaborative project between A rmada M usic and The Jane A ntwerp shows that there may be more crossover potential than you'd initially expect. They embarked on a creative mission to translate the restaurant's details into sound, through globally renowned record label A rmada M usic to chime in, and gave ten of the label's finest artist carte blanche to turn these recorded samples into records that sonically mirror The Janes lauded dining experience. The result: an incredible vinyl album, a documentary series, a memorable evening and experience at The Jane, and even a music production contest on producer platform A rmada U niversity.

TH E V IN YL A LBU M

A ll tracks on the album are built around the sounds recorded in the restaurant's kitchen and some of dance music's most acclaimed names (e.g., Gerd Janson, A nfisa Letyago, Eelke Kleijn, M axim Lany, Lyke) reworked the sounds into original tracks. The album includes twelve tracks in total and makes for an ambient-to-club-mix experience that fits the atmosphere of The Jane to the letter. You can order your copy through their website.

TH E D O CU M EN TA RY

The official documentary series of the project features N ick Bril. A cross the quartet of episodes, he explains the concept, the project, and where his passion for music comes from, all in tandem with several artists who contributed to the official vinyl album. W atch the trailer here.

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Finally, the collaboration between A rmada M usic and The Jane A ntwerp sparked a unique contest for the global music production community. The 'The Sound O f The Jane' Producer Challenge gave up and coming music makers the chance to earn their spot on the digital album alongside Gerd Janson, A nfisa Letyago, Eelke Kleijn, M axim Lany, Sebastian M ullaert, and more. Like these prominent artists, contestants had to create tracks with the recorded kitchen samples. The winner not only got his submission officially released on the digital version of the vinyl album but also won a dinner for two at The Jane..

"You have to be innovative, create a world where there?s a story behind every little detail."

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N ICK BRIL's Brand Collaborations

SYM BIO SE ?

The mutualistic coexistence of two dissimilar organisms.

M utual ground was found between designer Yaara Landau Katz (O ne and M any), N atural Tableware and N ick Bril based on one aspect in particular; plates! The three parties came together to merge their professional points of views and experience to create Symbiose.

M A RY V ? tomato juice truly brings gastronomy into the bottle by using only 10 0 % natural ingredients with premium quality Inspired by the V irgin Bloody M ary, this pure tomato juice is truly natural in taste, carefully pressed from the umami flavored pink Tomimaru M uchoo tomato. Fused with fresh salicornia from the Eastern Scheldt, you can expect a culinary mocktail true to the Zeelandic roots of chef N ick Bril. M ary V tomato juice gives you a delicously zesty, tangy taste and even has gentle hints of the Jalapeno pepper, basil and oregano It´s the ideal base for a healthy mocktail (non alcoholic) or for a cocktail at your choice, as well as flavouring dishes such as sauces or soups The drinks are made with a unique pressing technique of premium handpicked pink tomatoes (just like a ?Grand Cru?wine using their best grapes). W hat makes them unique, is that their products are an accumulation of juices of only natural and fresh products

Taken in a small farmhouse in Qianlian Village, Xiangyou County, Putian City, Fujian Province A family gathers around to make rice or mung bean filled dumplings They use a wooden seal to stamp the word "fortune" or "happiness" into the red dough, and steam the dumplings in a large steamer This tradition means that the New Year will be welcomed with reunion and the coming year will be prosperous

M ario Bellini is an architect and designer internationally renowned. H e received the Golden Compass A ward eight times and 25 of his works are in the permanent design collection of the N ew York M oM A , which dedicated to him a personal retrospective in 1987. H e was editor of D omus magazine (1985 1991) and has designed countless art, design and architecture exhibitions over the years, both in Italy and abroad

In 20 15 the M ilan Triennale awarded him the Gold M edal for his career in architecture and in 20 17 dedicated him a retrospective exhibition which was then the subject of a world tour. Since 1980 , he has mainly devoted himself to architecture with numerous prestigious creations including: the Portello Trade Fair district in M ilan, the V illa Erba Exhibition and Convention Centre in Cernobbio (Como), the Tokyo D esign Centre in Japan, the N ational Gallery of V ictoria in M elbourne, the D epartment of Islamic A rt at the Louvre in Paris, the new M ilan Convention Centre, the new international A irterminal T3 in Rome Fiumicino

A mong the projects he is developing, the "Bin County Project", a new city for entertainment, sport and culture in the H arbin area in China (20 18-20 23) and a large Residential Cultural and Sports Complex ?O asis? in the Gulf A rea (20 14 20 22)

Photo: Pier M arco Tacca

In the 1990 ?s, SM EG added even more products to its various product lines, including sinks, hoods and coloured retro 50 ?s refrigerators, which were soon to become iconic items all over the globe. W orld renowned architect and designer M ario Bellini made the brand even more sought after for its commitment to quality.

You'rejusttoogoodtobetrue

D IV IN A CU CIN A , TH E CO LLECTIO N

The history, culture, cuisine and beauty of the Sicilian landscape are captured in these precious objects in an authentic and unforgettable way, as if the Italian spirit were distilled into tangible and timeless forms. A ll of this has been made possible thanks to Smeg?s vast experience in design and quality appliances and the creative soul of D olce&Gabbana.

Can'ttakemyeyesoffyou

Smeg U nveiled N ew Products at Eurocucina 20 22

Earlier this year, more than a hundred high profile developers, manufacturers and designers from countries such as Italy, France, Germany, and A ustria gathered at the internationally-acclaimed Eurocucina. The kitchen furniture and design exhibition is unparalleled when it comes to impact and prestige It is the only major kitchen trade show in Europe and is said to be the most important on a global scale Since 1974, it has been staged every two years at Fiera M ilano, Italy D uring the recent 6 day event, Smeg revealed its new offerings It was a showcase of how innovation and sustainability blend with technology and design

The iconic FA B refrigerators continue to evolve with special colors and finishings and the most advanced refrigeration technologies. This domestic appliance appears more like an art object as a part of the D ivina Cucina collection, a collaboration with D olce and Gabbana. This includes the FA B28 in the maiolica and cart versions A nother recent design collaboration is with Veuve Clicquot A vailable in FA B28 and FA B10 , the design reflects the audacious, creative spirit of the 250 -year-old Champagne brand.

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D olce&Gabbana and Smeg join creative forces to create Sicily is my Love, a unique project M ade in Italy. The small appliances collection produced by Smeg with the design of M atteo Bazzicalupo and Raffaella M angiarotti (deepdesign) and an unmistakable D olce&Gabbana touch.

A tlonglast,lovehasarrived...

The ?SM EG 50 0 ?previewed in Paris on the 30 th M ay 20 13, during an exclusive event at Colette, the famous concept store on Rue Saint H onorè;. This collaboration stems from the interest that Fiat has always for the world of design, not only applied to the automotive industry but also in other "fields" Smeg, known for its extensive technological and design know-how is capable of creating ad hoc solutions to meet any aesthetic and functional need, proved to be the ideal company with which to achieve this ambitious project The two M ade-in-Italy advocates already met in the 1950 ?;s (the years of mass automobile production and of ?white goods?development) when Fiat, with the invaluable collaboration of Smeg, also manufactured refrigeration

A ndI thankGodI 'malive...

TH E A RTISTS

Sicilian painters, highly skilled in the complex decorative arts and "treasures of the past", turn refrigerators into unique interpretations of Sicilian folklore. The results of passion, profound creativity and a sense of belonging to their land

Smeg

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the worlds

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TH E BEV ILA CQ U A BRO TH ERS

A ll their work is extremely recognisable and bears their personal touch. A ll the creations by the Bevilacqua brothers are dominated by bright yellow, intense blue, emerald green and deep black, representing the Sicilian sun, sea, hills and the lava on M ount Etna.

You'rejusttoogoodtobetrue...

M ickey M ouse, the beloved D isney character amongst children and adults alike, is now ready to enter the homes of the biggest cartoon fans.

N EW ED ITIO N O F TH E FA B M ICKEY M O U SE FRID GE

Can'ttakemyeyesoffyou

M arking the 50 th anniversary of its iconic "H armony" commercial, featuring a diverse group of young people singing together on an Italian hilltop that they would "like to teach the world to sing, in perfect harmony," Coca-Cola is launching the 1971U nity Collection, including a special, limited edition SM EG FA B refrigerator: "U nity."

1971U N ITY

Launching later in 20 21, the SM EG 1971U nity FA B28 Refrigerator will feature all of the same lines, features, and quality that have made SM EG's retro style refrigerators famous worldwide, but clad in unique Coca-Cola-inspired artwork that embodies the spirit of inclusiveness, diversity, and optimism that the H armony commercial is remembered for.

M U SIC

Creating "I'd Like to Buy the W orld a Coke"

"I'd Like to Buy the World a Coke" had its origins on January 18, 1971, in a London fog.

Bill Backer, creative director on the Coca Cola account for the McCann Erickson advertising agency, was flying to London to meet up with Billy Davis, the music director on the Coca Cola account, to write radio commercials with two successful British songwriters, Roger Cook and Roger Greenaway, to be recorded by the New Seekers, a popular British singing group.

The heavy fog in London forced the plane to land in Shannon, Ireland Passengers had to remain near the airport in case the fog lifted Some of them were furious about their accommodations By the next day, Backer saw some of the most irate passengers in the airport cafe Brought together by a common experience, many were now laughing and sharing stories over snacks and bottles of Coca Cola Backer wrote of the scene:

"In that moment [I] saw a bottle of Coke in a whole new light [I] began to see a bottle of Coca Cola as more than a drink that refreshed a hundred million people a day in almost every corner of the globe So [I] began to see the familiar words, 'Let's have a Coke,' as more than an invitation to pause for refreshment They were actually a subtle way of saying, 'Let's keep each other company for a little while ' And [I] knew they were being said all over the world as [I] sat there in Ireland So that was the basic idea: to see Coke not as it was originally designed to be a liquid refresher but as a tiny bit of commonality between all peoples, a universally liked formula that would help to keep them company for a few minutes."

When he finally arrived in London, Backer told Billy Davis and Roger Cook what he had seen in the airport café After he expressed his thoughts about buying everybody in the world a Coke, Backer noticed that Davis's initial reaction was not at all what he'd expected and asked him, "Billy, do you have a problem with this idea?"

Davis slowly revealed his problem "Well, if I could do something for everybody in the world, it would not be to buy them a Coke "

Backer responded, "What would you do?"

"I'd buy everyone a home first and share with them in peace and love," Davis said Backer said, "Okay, that sounds good Let's write that and I'll show you how Coke fits right into the concept."

Bad Weather Ruins Two Commercial Shoots

Phil Messina, the agency's producer, planned the filming of Gabor's visual concept on the cliffs of Dover. Hundreds of British schoolchildren and 65 principals were cast to lip-sync the song. Three days of continuous rain scrubbed the shoot The crew moved to Rome

New young people were cast and taught by Davis to lip-sync the song. The opening shot of the commercial had to have that "right" face, which was filled by a young lady on vacation in Rome from Mauritius

The production was delayed by more rain. Finally, late in the day, the crew completed the climactic helicopter shot. The next day revealed that the young people looked as though they had really been in a rainstorm. The film was unusable, the budget was spent and the young people were released to go on their way.

Because of Bill Backer's confidence in the hillside concept, Sid McAlister, the account supervisor on the Coke account, went to bat on another budget to re shoot the spot, and McCann Erickson tried again The new budget eventually topped $250,000, a staggering amount in that era

Several Hundred Thousand Dollars Later, Success

Five hundred young people were hired for the chorus from embassies and schools in Rome. This was a substantial reduction from the original rained-out chorus. A British governess Davis and Gabor found pushing a baby carriage in the Piazza Navona was hired for the lead female role The Italian film company Roma Film filmed the commercial and this time the weather cooperated Close ups of the young "leads" were actually filmed at a racetrack in Rome, separate from the larger chorus shots Some of the distinctive camera angles were forced on the crew as they tried to avoid power and telephone lines

"I'd Like to Buy the World a Coke" was released in the U.S. in July 1971 and immediately struck a responsive chord. The Coca-Cola Company and its bottlers received more than 100,000 letters about the commercial Many listeners called radio stations begging to hear it

HarveyGabor directingthe'Hilltop' shoot in Rome, 1971. Coca Cola Co

A New Pop Version Is Recorded

Billy Davis wanted to produce a record version of the commercial with the New Seekers, but the group's manager claimed they didn't have time in their schedule to do so Davis allowed a group of studio singers to record the new song lyric to "I'd Like to Buy the World a Coke " They called themselves "The Hillside Singers" in order to identify with the TVimage Within two weeks of the release of the Hillside Singers recording, it was on the national charts. Two weeks after that, Davis was able to convince the New Seekers to find the time and record their version of "I'd Like to Teach the World to Sing (in Perfect Harmony)," the new title for the song version of "I'd Like to Buy the World a Coke."

He took them to the studio on a Sunday and produced the record which became the Top 10 hit, followed by the Hillside Singers' version as No 13 on the pop charts The song was recorded in a wide range of languages and sold more sheet music than any song in the previous 10 years

The Coca-Cola Company donated the first $80,000 in royalties earned from the song by writers and publishers to UNICEFunder an agreement with the writers

"I'd Like to Buy the World a Coke" has had a lasting connection with the public. The commercial has consistently been voted one of the best of all time and the sheet music continues to sell today. The song version is being sung in school glee clubs and church choirs and played by high school bands all over the world. Thirty years after Bill Backer was stranded by fog, Coca-Cola is still more than a beverage. It is a common connection between the people of the world.

Watch the?Hilltop?, Remastered

"I'd Like to Buy the World a Coke "

Launching under the Coca-Cola Creations platform, this new product will take the iconic Coca-Cola trademark to new expressions, driven by collaboration, creativity and cultural connections This is the third variant of the limited edition sequential releases after Coca Cola Starlight and Coca Cola Byte, which were launched in the USand select markets This variant resonates the most with the Filipino youth, tapping into their No 1 passion point ? which is Music

Coca Cola Zero Sugar Taste the Track A Coca Cola Creations innovation developed in collaboration with DJ Marshmello, an artist and brand that goes beyond electronic dance music (EDM), bringing multiple experiences to engage with teens and drive appeal for Coke Zero

It is a Zero calorie Coca Cola with Watermelon and Strawberry flavors that taste great with Coca Cola, popular and globally accepted, indulgent, exciting and appealing to the youth as well as to the artist

AT THE TOP IN

FO O D & D RIN K 20 22

- Coca-Cola is the most valuable brand globally in the non-alcoholic drinks sector at U S$35.4 billion

- Coca Cola is also the strongest non-alcoholic drink brand with elite A A A + rating - Pepsi remains in second place in both brand value and brand strength ranking

- M onster, Lipton, and Gatorade are fastest growing brands in ranking this year

- Coca-Cola is the most valuable brand globally in the non-alcoholic drinks sector at U S$35.4 billion

The annual report on the most valuable and strongest non-alcoholic drinks brands

Coca-Cola (brand value up 7% to US$35.4 billion) is the world?s most valuable brand in the non alcoholic drinks sector, according to a new report from leading brand valuation consultancy, Brand Finance. The iconic and world leading drinks brand is rejuvenating its brand offering to meet consumer and regulatory demand for low sugar content beverages. Formerly famous for its sugary sweet flavour, the Coca Cola brand now offers many zero sugar products to remain relevant in a competitive industry.

Every year, leading brand valuation consultancy Brand Finance puts 5,000 of the world?s biggest brands to the test, and publishes around 100 reports, ranking brands across all sectors and countries. The top 25 most valuable and strongest non alcoholic drinks brands are included in the annual Brand Finance Non Alcoholic Drinks 25 ranking. Coca-Cola consumption patterns were disrupted by the pandemic, with a substantial reduction in social gatherings in many parts of the world. Brand changes made by Coca Cola during the pandemic, such as the acceleration of its business transformation model to reduce sugar in its drink offerings and improve environmental sustainability in packaging and recycling, are likely to have an ongoing effect on its brand value. The brand?s innovative ?Emerging Stronger? strategy aims to make Coca Cola an integral part of people celebrating the return of more shared social experiences, while also focusing the company?s efforts on a smaller number of sub-brands Coca Cola is also the strongest soft drinks brand with elite AAA+ rating

In addition to brand value, Brand Finance determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stakeholder equity, and business performance. Compliant with ISO 20671, Brand Finance?s assessment of stakeholder equity incorporates original market research data from over 100,000 respondents in more than 35 countries and across nearly 30 sectors.?

Not only is Coca-Cola the most valuable brand in the ranking, but it is also the strongest brand with a Brand Strength Index (BSI) score of 93.3 out of 100 and a corresponding elite AAA+ brand rating. Coca Cola has created an extremely strong brand awareness across the world, with consumers strongly associating the brand with celebrations and positive feelings.

Pepsi remain in second place in both brand value and brand strength rankings

Pepsi (brand value up 12% to US$20 7 billion) has retained its position as the second most valuable, and second-strongest brand in the non-alcoholic drinks sector with the evolution of its strategy, one that places sustainability and human capital at the centre of how it creates growth and value. The second strongest brand in the non-alcoholic drinks ranking is Pepsi with a Brand Strength Index (BSI) score of 90.1 out of 100 and a corresponding AAA+ rating. Pepsi also acknowledges a new business reality whereby consumers are becoming more interested in the future of the planet and society.

Monster, Lipton and Gatorade are fastest growing brands this year

Monster (brand value up 29% to US$6 3 billion), Lipton (brand value up 27% to US$3.2 billion) and Gatorade (brand value up 26% to US$5.3 billion) were the three fastest-growing brands in the non-alcoholic drinks sector this year, with each brand growing by just under a third as COVID restrictions have reduced

During the pandemic, many consumers would have likely experienced an increase in health and wellness consciousness along with the need to stay energised. It is therefore not too surprising that energy drinks Monster and Gatorade saw increases in brand values of 29%and 26%respectively

Certain regions in the US and Europe also experienced record breaking high temperatures during various stages of pandemic induced lockdowns and this may also have played a part in the high demand for these brands.

Notably, Monster (brand value increase of 29%) has attributed its success in the market to its unique packaging and its belief in the need to constantly review it based on new guidelines. On the other hand, Gatorade (brand value increase of 26%) has considered changes to its packaging more cautiously with that remaining somewhat consistent over the years.

Consumers during this period experienced the restrictions of having to consume their drinks at home and not at their favourite restaurants or usual morning coffee shops, most likely also saw this as an opportunity to increase their consumption in a more affordable manner. Fine tea brand Lipton increased in its brand value by 27%, the second highest recorded in the ranking and luxury coffee pod manufacturer Nespresso who recently launched its Nespresso editions digital engagement platform to bring inspirational moments to customers enjoying their coffee at home, also increased by 13%in this category. BRANDDIRECTORYCOM

A winning flavor combination comes together in Coca-Cola Zero Sugar Vanilla! This product has the same refreshing classic taste of Coca Cola with the perfect blend of vanilla notes, made even better with zero sugar and calories

The delicious combination of Coca-Cola Zero Sugar and vanilla flavor is a taste that must be tried but can? t be described ? #ZeroWords

All materials used for this feature are courtesy of Coca Cola

Candid Shots

Candid Shots

Candid Shots

great friend

Ripert

José Andrés Launches ?Longer Tables?On Substack May, 2022

A few years ago, I started talking about longer tables when others wanted to build higher walls.

It was my way of saying that we need to talk to each other, to enjoy our differences, to celebrate our diversity. Not push people away because they look or sound different. That?s why I?m launching Longer Tables on Substack. It?s a home for stories that show how food connects us. Each week, I?ll explore our shared food history and food future.

I?ll also answer your cooking questions, post cool interviews with my food heroes, plus video postcards from my home and from my travels

WE FEED PEOPLE, from Oscar? -winning director Ron Howard, spotlights renowned chef José Andrés and his nonprofit World Central Kitchen?s incredible mission and evolution over 12 years, from being a scrappy group of grassroots volunteers to becoming one of the most highly regarded humanitarian aid organizations in the disaster relief sector.

Photo Courtesy of Washington Post

Candid Shots

Nat ional Geographic Docum ent ary Film s recent ly shared on Tw it t er t hat one of it s docum ent aries, " We Feed People," has been nom inat ed for t w o Em m y aw ards. The film follow s chef José Andrés in his effort s t o com bat hunger in disast er-im pact ed areas around t he w orld t hrough his organizat ion, World Cent ral Kit chen.

According t o t he official Em m ys w ebsit e, " We Feed People" has been recognized for Out st anding Cinem at ography for a Nonfict ion Program and Out st anding Docum ent ary or Nonfict ion Special cat egories

The docum ent ary, headed by fam ed direct or Ron How ard, follow s Andrés as he brings t he World Cent ral Kit chen m ission t o life, t hat is, t o provide m eals "in response t o hum anit arian, clim at e, and com m unit y crises." The organizat ion heads t o places in need and hires locals t o prepare food for t hose w ho need it , all under t he philosophy t hat access t o food is a basic hum an right World Cent ral Kit chen has w orked in Puert o Rico aft er Hurricane Maria, in brushfire ridden Aust ralia, in Kent ucky follow ing a round of devast at ing t ornadoes, and is current ly aiding people in Ukraine " We're here w it h a sim ple m ission ? t o m ake sure t hat food is an agent of change," Andrés says in t he " We Feed People"

Just as t he m ission of World Cent ral Kit chen is w it hout a doubt adm irable, t he " We Feed People" film looks t o be just as im pressive The docum ent ary current ly has a 100% rat ing on Rot t en Tom at oes, boast ing posit ive review s from crit ics and review ers "'We Feed People' feeds t he souls of view ers," rem arked one review er for WTOP New s in Washingt on, D C , w hile Cinem alogue called t he film "m ore fulfilling for t he heart t han t he

Passing It On:

I live in the hills, so when I go out, it?s rarely for just one stop. The other day my list of tasks included x-rays, fruit stand, and bookshop

Obviously, Bookshop Santa Cruz came first, and it would only take a minute because I was picking up a pre paid order. But when I stopped at the pickup desk, I discovered that I?d accidentally double ordered a book I?d missed when it first came out, and kept meaning to read.

Still, these were the paperback edition, and returns are processed at a different desk, and anyway, I hate to mess my bookshop around when something is my fault. So I told myself I?d give one to somebody.

I got to the med clinic, tucked a copy of Arsenic and Adobo into my shoulder bag, and wandered down to the x-ray clinic.

Twenty or so pages into the story, my name was called I followed the technician in her vivid purple scrubs, laid my things down on the table, sat for the x-rays, and was getting ready to go when the young woman nodded at the book and asked what I was reading. I told her I?d just started it, but it was a mystery novel about a Filipino family and their restaurant. She brightened up and told me she was Filipina and loved cooking, so she?d have to read it.

Problem solved That second copy of Mia Manansala?s book had a home Laurie R. King, Author Official FB Page post 7/18/22

NewYorkTimesbestsellingauthor of 30 novelsand other works, includingtheMary Russell-SherlockHolmesstories. She isprobablytheonlywriter to haveboth an Edgar and an honorarydoctoratein theology.

The first book in a new culinary cozy series full of sharp humor and delectable dishes? one that might just be killer....

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom com tropes. She's tasked with saving her Tita Rosie's failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

With the cops treating her like she's the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila's left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block?

Mia P Manansala is a book coach and t he aut hor of ARSENIC AND ADOBO (Berkley 2021), t he first in t he Tit a Rosie's Kit chen Myst ery series

She uses hum or (and m urder) t o explore aspect s of t he Filipino diaspora, queerness, and her m illennial love for pop cult ure

She is t he w inner of t he 2018 Hugh Holt on Aw ard, t he 2018 Eleanor Taylor

Bland Crim e Fict ion Writ ers of Color Aw ard, t he 2017 William F. Deeck Malice Dom est ic Grant for Unpublished Writ ers, and t he 2016 Myst ery Writ ers of Am erica/ Helen McCloy Scholarship. She's also a 2017 Pit ch Wars alum and 2018-2020 m ent or.

A lover of all t hings geeky, Mia spends her days procrast ibaking, playing JRPGs and dat ing sim s, reading cozy m yst eries, and dream ing of becom ing best buds w it h Wonder Wom an and Kam ala Khan.

When she?s not sassing her ever so pat ient husband, she?s cuddling her dogs Max Pow er and Bayley Banks (bonus point s t o t hose w ho get t he nam e references) at her hom e just out side of Chicago

Mia is quit e t he joiner, as she is a m em ber of Myst ery Writ ers of Am erica, Sist ers in Crim e, Crim e Writ ers of Color, Banyan: Asian Am erican Writ ers Collect ive, t he Chicago Writ ers Associat ion, and t he Chicago Nerd Social Club.

Find her on Facebook, Tw it t er, and Inst agram : @MPMt heWrit er

Or check out her w ebsit e: w w w.m iapm anansala.com

Represent ed by Jill Marsal of Marsal Lyon Lit erary Agency

Death at a beauty pageant turnsTita Rosie'sKitchen upside down in the latest entry of thiswitty and humorouscozy-mysteryseriesbyMia P. Manansala.

Thingsare heatingup for Lila Macapagal. Not in her love life, which she insistson keepingnonexistent despite the attention of two very eligible bachelors. Or her professional life, since she can't bring herself to open her new café after the unpleasantness that occurred a few months ago at her aunt's Filipino restaurant, Tita Rosie's Kitchen. No, things are heating up quite literally, since summer, her least favoriteseason, hasjust started

To add to her feelingsof sticky unease, Lila'slittle town of Shady Palmshasresurrected the MissTeen Shady PalmsBeauty Pageant, which she won many yearsago - a fact that servesasa wedge between Lila and her cousin-slash-rival, Bernadette. But when the head judge of the pageant ismurdered and Bernadette becomes the main suspect, the two must put aside their differences and solve the casebecauseit lookslikeoneof them might be next.

The Growing Wave of the Seafood Industry and

THE TOP COMPANIES IN THE WORLD

If you have ever wondered why the most expensive dishes in the world is made up of seafood , it is because the main ingredient used is among the most expensive. in the food industry In most occassions, the ingredient is difficult to harvest of rare to find.perhaps the difficulty is in the process or even the location where it's usually found..But here's a run down on the companies that rule the sea according to Jack Flynn of Zippia.

Photo by :Chris King

billion.

1 Marubeni America

Headquarters:Tokyo, Japan

2021Revenue:$59.525 billion

The Marubeni Corporation is a general trading company that handles a wide range of markets. The company?s food division sells mainly to consumers in the United States and Japan,with a considerable 6%share of the shrimp wholesale market in the US Worldwide, Marubeni has a 10%handling share of wild red salmon and an over 50%share of Danish salmon in particular

2 Austevoll Seafood

Headquarters:Storebø, Norway

2021Revenue:$26.6 billion

With operations in Norway, the United Kingdom, Peru, and Chile,Austevoll Seafood is a major global seafood provider.In general,the company maintains several fishing vessels,fishmeal plants, canning plants,freezing plants,and salmon farms in these locations

Austevoll is most well known for owning Austral and Lerøy, which are two of the company?s largest subsidiaries

3.Schouw Co.

Headquarters:Aarhus, Denmark

2021Revenue:$242 billion

This Danish company is an industrial conglomerate that owns BioMar,a subsidiary that provides feed for large scale fish farming BioMar has over 1,000 employees and is known as the third-largest manufacturer of feed for industrial fish farming.

The largest seafood supplierinthe world isMarubeniAmerica,witha revenue of

With at least 126 subsidiaries, 70 associated

and over 10,000 employees

several wealthy countries around the

Nichiro earns its place on this

largest seafood company.

the most part, this company?s services

wild fishing, fish farming,food processing,trading, distribution,and other

products

Due to recent concerns about climate change,Maruha Nichiro has created a Sustainability Management Plan,which

to reduce their CO2 emissions and

in renewable energy

5 Nippon Suisan Kaisha

Headquarters:Shimonoseki, Yamaguchi,Japan

2018 Revenue:$5.71billion

Nippon Suisan Kaisha (Nissui), is a Japanese seafood company specializing in fishing, general seafood, frozen food,and fine chemicals. Currently, the company has over 61subsidiaries and 44 associated companies across Japan,the United States,Australia, New Zealand, and more

In 2005, Nissui was involved in global controversy when it decided to move away from large scale whaling fleets This divestment can be attributed to climate change and other ethical concerns.

6.Charoen Pokphand Foods

Headquarters:Bangkok, Thailand

2021Revenue:$517 billion

Based in Bangkok,Thailand, Charoen Pokphand Foods (CFP)is a massive food company with over 126,000 employees

The company produces everything from pork to animal feed,but in the context of this list, it?s the world?s largest producer of shrimp Other than shrimp though, CFPalso farms tilapia,basa, and other catfish species.

7 Mowi (Marine Harvest)

Headquarters:Bergen, Norway

2021Revenue:$4972 billion

With a prominent 25 to 30%share of the global salmon and trout market,Mowi is a globally significant Norweigan seafood company.Mainly operating in Europe and North America, this company employs over 12,000 people and maintains over 250 freshwater sites, saltwater sites, hatcheries,and sea farms

Previously known as Marine Harvest, today?s Mowi is the result of a large scale 2006 merger between Marine Harvest and Fjord Seafood The two companies specialized in Atlantic Salmon, which has contributed to the massive amounts of salmon that Mowi currently provides worldwide

Photo by :Stefan Johnson

8 Thai Union Group

Headquarters:Samut Sakhon, Thailand

2021Revenue:$3.85 billion

Founded in 1997,the Thai Union Group currently employs almost 50,000 people,and operates in over 10 countries from the United States to Norway.Some of the company?s most significant seafood products include tuna,shrimp, sardines, mackerel, salmon,and pet foods

However,the company isn? t limited to pet food products,as it also provides higher end products for restaurants, hotels,and food catering businesses.

9 Mitsubishi

Headquarters:Tokyo, Japan

2018 Revenue:$34 billion

Whether it?s cars, banking, or in this case, fish, the Mitsubishi Corporation is a colossal Japanese company with over 1,400 subsidiaries across 90 countries.

In general, some of the most prominent seafood subsidiaries this company owns are the Norweigan Cermaq, the British Princes Group, and the Japanese Toyo Reizo

10.Dongwon Enterprise

Headquarters:Seoul, South Korea

2018 Revenue:$3.16 billion

Specializing in processed food products, this South Korean company operates in at least 8 countries,some of which include China,the United States,and Australia

Generally speaking, some of the company?s most prominent products are their seafood, processed meat, dairy, frozen food,and fast food products

Announcement Regarding the Completion of the Gavilon Shares Transfer Marubeni Corporation News Release - October 4, 2022

As Marubeni Corporation (?Marubeni?)announced on January 26, 2022, its Board of Directors resolved that Marubeni would transfer the grain business of Gavilon Agriculture Investment, Inc.(?Gavilon?),a subsidiary of Marubeni America Corporation (?MAC? , itself a 100%subsidiary of Marubeni)whose main businesses are the handling of grain and ingredients and fertilizer wholesaling in the United States, to Viterra Limited (?Viterra?),following a reorganization of Gavilon?s structure, and it concluded the Share Purchase Agreement (?SPA?)with Viterra on the same day

In relation to this previous announcement,Marubeni now further announces that the Gavilon shares transfer was completed on October 3, 2022, after obtaining all necessary approvals from the relevant competition authorities and fulfilling all other closing conditions as agreed upon in the SPA.The sales price will be finalized based on net trade working capital and net debt, etc on the closing date agreed with Viterra, but as of October 3, 2022, Marubeni has received a total of approximately US$ 3 billion (including group finance from Marubeni to Gavilon),based on the best estimate at the time of closing.

Marubeni expects to record a gain from the share transfer in the fiscal year ending March 31, 2023 (FY2022Q3 ending December 31, 2022),with the amount of the gain estimated to be approximately JPY 55 billion In the event that any matters relating to the transaction requiring disclosure arise,Marubeni will disclose information about such matters promptly.

Marubeni?s full year prospects for the fiscal year ending March 31, 2023,is under review and scheduled to be published on November 4, 2022.

Marubeni developsbothinternational brandsand theirownbrandsin a wide range of fields,

apparel,footwear,lifestyle products,and cosmetics.Theyare focusing onlaunching new D2Cbrandsand overseasdistributionbyleveraging the product planning and marketing expertise theyhave cultivated overthe years.

Source:marubeni.com

Seventy - seven years of memories and counting...

The Humble Beginnings of a Loved Brand

Food is part of our culture. Whichever part of the world we are in, they will constantly remind us of people, places and events. With millions of Filipinos outside of the Philippines, the influenceof Filipino cuisine hasslowlybeen recognized in manypartsof the world. In Manila, a restaurant or any food chain without a chicken dish is not a restaurant at all. What isAdobo without chicken?What islifewithout Max?

Max or Max's is a Filipino restaurant who's been around for ages, decades ago from when Jollibee started.

Max's Restaurant's beginnings started in 1945, after World War II. Maximo Gimenez, a Stanford ? educated teacher, befriended the American occupation troops stationed at Quezon City. Because of this friendship, the soldiers regularly visited Maximo's nearby home for a drink or two. Later on, the troops insisted that they pay for their drinks. This prompted Maximo to open a cafe, where the troops could enjoy food and drinks.

The cafe initially served chicken, steak and drinks. Maximo's niece, Ruby, who managed the kitchen, created a special recipe for chicken that became an instant favorite for the GIs. Soon, the Filipino public heard about the delicious chicken ? tender, juicy and crispy ? and they came too! Max's Restaurant was born.

Over the years, Max's Restaurant's popularity grew and it became known as "The House That Fried Chicken Built." Max's Restaurant has established itself as a household name in the Philippines, an institution, and a proud Filipino tradition. The second and third generations of the family continue to zealously uphold the standards and traditions set by Maximo and Ruby for all Max's Restaurants. Now a global brand, Max's Restaurant serves real, authentic Philippine cuisine at over 200 locations in the Philippines, 8 in the Middle East, and 17 in North America.

Photo by :Elena Mozhvilo

TheHouse

Photo by :Elena Mozhvilo

sethat Fried Chicken Built

Max's Canada branch

Max?s Group, Inc is the largest casual dining restaurant company in the Philippines. Its vision is to be the leading Filipino company with the most loved brands by 2025.

MGI started with its flagship brand Max?s Restaurant, a humble roadside cafe in the home of its founders A simple gesture of welcoming American GIs in 1945 with Fried Chicken gave birth to a proud global Filipino institution.

With the goal of delighting its customers, it continually searches for partners who share their passion and vision to consistently serve new customers in new territories fresh, genuine, quality food and a great dining experience in different formats.

Friendswillalwaysbethereforyou

The 90s would not have been complete without friends or any other era. The past years brought us all the "Friends" feels that producers even had the orange couch touring the world! But who could forget Monica, Phoebe, Rachel, Chandler, Joey,and Ross?

The concept of a real-life Central Perk cafe sounds familiar because it's happened a few times before. Warner Brothers held its first Central Perk pop-up in New York in 2014 in honor of Friends' 20th anniversary. Since then, it's made appearances and inspired a few imitators. But here's the good news! Central Perk will have an actual cafe location next year. They have recently started selling their at-home Friends-themed coffee. Don't forget to check out their website, centralperk.com, for more exciting news to come.

Photo by : Clem Onojeghuo

Tom Colicchio is the chef and owner of Crafted Hospitality, which currently includes New York?s Craft, Temple Court and Vallata; Long Island's Small Batch Los Angeles?Craft Los Angeles; and Las Vegas?Heritage Steak and Craftsteak.

Born in Elizabeth, New Jersey, Tom made his New York cooking debut at prominent New York restaurants including The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001 Outside of his fine dining restaurants, Colicchio opened ?wichcraft ? a sandwich and salad fast casual concept rooted in the same food and hospitality philosophies as Craft ? in New York City in 2003.

In an effort to broaden his long standing activism around food issues, Tom served as an executive producer to the 2013 documentary ?A Place at the Table?about the underlying causes of hunger in the United States This eye opening experience led Tom on a journey to Washington DC where he has been a mainstay in our nation?s capital in the years since From holding members of Congress accountable on their voting records around food to working with former FLOTUS Michelle Obama on the Healthy Hunger Free Kids Act, Tom has established himself as the leading ?Citizen Chef? advocating for a food system that values access, affordability and nutrition over corporate interests In 2020, Tom took this moniker to the airwaves launching a podcast with iHeartRadio. Citizen Chef dives into food and policy issues with lawmakers, journalists and food producers by connecting the dots of how our food system really works

In response to the COVID 19 pandemic Tom co founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act Tom serves on the boards for Children of Bellevue, City Harvest, and Wholesome Wave, while his restaurants support community organizations like Edible Schoolyard NYC, FEAST, and Gods Love We Deliver

He lives in Brooklyn with his wife Lori Silverbush and their three sons. When he?s not in the kitchen, Tom can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar

Photos Courtesy of parade.com and craftedhospitality.com

The Central Perk Coffee Company

Central Perk has long been seen as the gathering place for locals to get a great cup of coffee and share moments with friends. With the help of famed chef Tom Colicchio, Central Perk has now come to life with a new collection of artisanal coffees roasted to order. Lovingly crafted from premium arabica beans, Central Perk coffee delivers a rich, full taste with every cup. Could it BE any more flavorful? We don? t think so.

So, give yourself a coffee break and grab a spot on the couch You?re among friends We're opening up in a neighborhood near you, starting in 2023.

The