FYUZN Delightful Gastronomics V.1.3 December 2022

Dear Reader s,

What a f ant ast i c year f or si gni f i cant comebacks We ar e at t he t ai l end of 2022, and what a f eat t o have managed and sur vi ved al l t he chal l enges And we need mor e of t he wi l l i n t he comi ng year . As we spend t he hol i days wi t h or wi t hout f ami l y and f r i ends, t he f act r emai ns t hat we al l want a moment of peace Knowi ng what t he f ut ur e hol ds can somet i mes r ob us of qual i t y t i me wi t h our sel ves, and a t i me f or a si mpl e r ever i e may be what we need. We ar e t aki ng i n what i s nat ur al l y i nher ent t o us. The si mpl e j oys. The appr eci at i on of ever yt hi ng we have To l ove t he l i f e we ar e gi ven I t i s about t i me t o r el i sh t he si mpl e, l i t t l e t hi ngs Thi s wi l l br i ng us back t o our chi l dhood when we l i ved i n const ant awe of ever yt hi ng ar ound us.

Fr ee of wor r i es and hungr y t o l ear n new t hi ngs Thi s i ssue i s al l about st ar t i ng wi t h a cl ean sl at e. I t ' s about l ear ni ng t o st op and cher i sh ever y mor sel of our sweet l i f e Put t i ng t oget her what ' s good and l i ght Get t hat happy f eel i ng back agai n i n a chi l dl i ke manner I t ' s t i me t o come out and pl ay. I t doesn' t mat t er i f we have t o begi n agai n. And agai n. What mat t er s i s t hat we never t i r e of l i f e?l i ve si mpl e, l i ve gr and. Oh, and don' t f or get t o shar e some good ol d f ashi oned l ove Savor t he hol i days!

Pr emi er , Saper e Aude

WHAT I T TAKES

To Be No. 1

St or i es of Gr eat Achi ever s

When i t comes t o t ast e, gr eat f ood doesn' t happen by acci dent . I t t akes ever yt hi ng. We ar e f or t unat e t o have t hi s year ' s Wor l d' s Number One Rest aur ant gr ace our pages GERANI UM GERANI UM = Chef RASMUS KOFOED, t he wel l - l oved r est aur at eur f r om Copenhagen who has per f ect ed t he ar t of f ood over t he year s. A consi st ent awar dee by t he most pr est i gi ous i n t he f i el d of gast r onomy, hi s ki t chen i s l uci d, l i ght , and dynami c GERANI UM i s Denmar k on your pal at e

" Dynami c means f or ce and st ands f or t he pr oduct i ve l i vi ng f or ces of nat ur e. These f or ces ar e not vi si bl e, but t hei r bi ol ogi cal " f oot pr i nt s" ar e. The ef f ect s can be seen i f one l ear ns t o obser ve and under st and t he connect i ons bet ween t he pr oduct i ve f or ces and t he physi cal mat t er of al l or gani sms. " Ger ani um.

Si nce 2007 t hey made i t t hei r mi ssi on t o cr eat e meal s t hat i nvol ve al l senses and pr ovi de guest s wi t h an unf or get t abl e exper i ence t hat r est or es chal l enges and enr i ches t hem. Thei r menus change seasonal l y and ar e i nspi r ed by nat ur e, whi ch can be seen out si de and t ast ed i nsi de Our cover i s composed of gr een aspar agus, aged cheese, and wi l d pl ant s, but t o get your i magi nat i on goi ng, you must l ear n t he Ger ani um DNA.

Dani sh Tr adi t i on Sal t ed her r i ng i n cr i spy al gae wi t h di l l st ems wi t h aquavi t

" I woul d say we ar e si mi l ar t o t he f l ower , and t hat ' s why we chose t he name Ger ani um. Because i t i s a pl ant and a pl ant i s al i ve, I see t he r est aur ant cont i nual l y gr owi ng as a l i vi ng bei ng. We ar e al ways t r yi ng t o keep i t updat ed wi t h each season and i n syner gy wi t h t he speci al l ocat i on we ar e i n. " - Chef Rasmus Kof oed

The

When co owners Rasmus Kofoed & Søren Ledet were searching for a location for the new Geranium, they immediately fell in love with the panoramic view of the park, city, and coastline.

restaurant was an empty space void of any existing internal structures. They co-designed the restaurant, based on their shared vision of how Geranium should look and feel They envisioned an understated elegance which included classic Danish design, modern art and elements of nature Chef Kofoed's unique outlook on life takes you on a journey from his childhood memories to present day A visit to Geranium takes you away from everything else. The Geranium Universe menu is filled with energy and is constantly changing and evolving while staying true to its essence

© Geranium

The restaurant is located on the 8th floor overlooking Fælledparken (Common Gardens) From here one can follow the season's journey through the changing landscape while catching glimpses of everyday life down below: children playing, people walking, running, and enjoying life The location emphasizes Geranium's vision of gastronomic clarity and diversity

FYUZN

Or gani c, bi o- dynami c &seasonal i ngr edi ent s " Usi ng or gani c and bi o- dynami c i ngr edi ent s f r om Denmar k and wi t hi n Scandi navi a i s ver y i mpor t ant t o me. I st r ongl y r emember as a chi l d my f i r st ?meet i ngs? wi t h seasonal veget abl es st r ai ght f r om t he bi odynami c f ar ms i n t he count r ysi de and t he Demet er ( Bi odynami c qual i t y mar k?) l ogo on br ead, oat s, f l our and j ui ce. For me, i t has al ways been nat ur al t o i ncl ude as many of t hese beaut i f ul pr oduct s as possi bl e at Ger ani um. By usi ng t he f r esh, seasonal i ngr edi ent s one can bot h t ast e and see t he seasonal i t y on t he pl at e " - Chef Rasmus Kof oed

© ClaesBech Poulsen

Cucumer st uf f ed wi t h oyst er s, spr i ng shoot s and snai l eggs.

P: Where did you get the name?

CRK: "We decided upon the name because the Geranium plant has similar qualities that we wanted to have in our restaurant: green, living, changing, fragrant, comes from nature, engages the senses I want people to enter our universe and be in touch with their senses "

P: Where do you find your inspiration?

CRK: "I find inspiration from many different areas of my life but mostly from nature. I believe that Mother nature is the world?s best artist. The menu reflects the things I personally love, discover, and enjoy in my life."

P: Why did you decide to make a new menu in 2022?

CRK: "I had been thinking about taking Geranium in a new direction for a while, and now I feel it?s the time to change. The world is changing, and we need to follow up. Geranium will go in a more sustainable direction: green, taking care, seizing the moment, positive environment, and team spirit. These are just a few of the important aspects. The dishes on menu evolved over time and became our signatures and our DNA but the time came to create a completely new menu. I woke up in the middle of the night with so many ideas and a clear vision in my head that I had to get up and write them down. That?s when I knew, the time was right and I was ready for the challenge for both me and my team."

© ClaesBech Poulsen

WeCan WorkIt Out

Rasmus Kof oed - Chef & Co- Owner Dani sh bor n chef , Rasmus Kof oed, has r ecei ved numer ous awar ds and accol ades t hr oughout hi s car eer , i ncl udi ng bei ng a t r i pl e wi nner of t he si l ver , gol d and br onze medal s of Bocuse d' Or , maki ng hi m t he most wi nni ng chef i n Bocuse d' Or hi st or y The man behi nd t hese accompl i shment s i s someone who t r ul y l i ves hi s passi ons and dr eams on a dai l y basi s I nspi r ed by a chi l dhood spent i n nat ur e, f ol l owed by year s of dedi cat i on i n f i ne t uni ng hi s cr af t , Chef Kof oed t akes di ner s on a cul i nar y di scover y of hi s nat i ve homel and. Hi s deep connect i on t o t he l and, hi s r espect of nat ur e and hi s under st andi ng of i ngr edi ent s al l ows hi m t o honor and el evat e l ocal i ngr edi ent s i nt o a beaut i f ul t apest r y of f l avor pr of i l es, t ext ur es, and uni que component s.

Sør en Ør bek Ledet

W i ne Di r ect or , Gener al Manager & Co owner

For Sør en, a f or mer chef t ur ned sommel i er and f r ont of house manager , t he t r ansi t i on f r om t he ki t chen t o t he cel l ar and r est aur ant was a nat ur al pr ogr essi on, one t hat went hand i n hand wi t h t he desi r e t o pr ovi de guest s wi t h a compl et e exper i ence. I t was an oppor t uni t y t o l ear n, t o gai n mor e knowl edge and t o become a bet t er busi ness par t ner . Hi s sel ect i ons f or t he wi ne pai r i ngs at Ger ani um i nvol ve hour s of t heor y, t ast i ng not es and under st andi ng of t he f l avour pr of i l es of bot h t he wi ne and t he di shes The bi ggest r ewar d f or Sør en i s seei ng our guest s smi l e. Managi ng a 12, 000 bot t l e wi ne cel l ar i s a j ob t hat r equi r es one t o evol ve and gr ow, season af t er season. He equat es t he i nt r oduct i on t o a new domai ne, chat eau, or vi nt age t o bei ng a chi l d agai n and openi ng a new pr esent . I t ' s a di scover y, an enl i ght enment and ul t i mat el y a gi f t . You' l l f i nd bi odynami c wi nes, cl assi c vi nt ages as wel l as a f ew sur pr i ses i n t he Ger ani um W i ne Cel l ar

© ClaesBech Poulsen

The W i ne Cel l ar Our wi ne l i st cont ai ns 4, 300 l i st i ngs compr i sed of 15, 000 bot t l es. Choosi ng t he wi nes and of f er i ng a wi de sel ect i on f or our guest s i n t er ms of var i et y, age and pr i ce i s somet hi ng ver y i mpor t ant t o Sør en however , he st i l l mai nt ai ns hi s t heor y t hat ?t he best bot t l e of wi ne i s t he one t hat you shar e wi t h peopl e you l ove and enj oy bei ng wi t h. ? Chef Rasmus Kof oed

No. 1

Constant reinvention and innovation from Denmark?sworld-leading chef-and-sommelier duo

A Copenhagen icon: Located on the eighth floor overlooking the beautiful Fælledparken gardens, Geranium invites guests to taste nature while simultaneously observing it around them. The locally-inspired, seasonally-changing ?Universe?tasting menu takes place over a minimum of three hours with around 20 courses split evenly between appetisers, savoury dishes and sweets. Since making Geranium the first Danish restaurant to win three Michelin stars in 2016, co-owners Rasmus Kofoed and Søren Ledet have never rested on their laurels, keeping it fresh and exciting for regulars and destination diners alike. In 2022 they reach the zenith of their careers, with Geranium named The World?s Best Restaurant, sponsored by S Pellegrino & Acqua Panna. The World's 50 Best Restaurants 2022

"Søren is my best friend, we have a shared passion for Geranium for many years now and obviously we know one another very well. Søren is trained as a chef and the original plan was for us to alternate between the kitchen and the front of house. Søren quickly realized he loved working with wine and in the front of the house and it felt natural that I was focusing more on the kitchen and creating new dishes." -

Chef Rasmus Kofoed

© Geranium

P: What made you decide to stop serving meat, is this a political or environmental statement?

CRK: "I decided to stop serving meat at Geranium because I haven? t eaten meat at home for the last 5 years My menu has always been focused on vegetables and ingredients from the ocean. I want the menu at Geranium to be authentic and reflect what I choose/like to eat. For this reason, the new menu will consist of vegetarian, plant-based and seafood dishes.

P: Tell us about Angelika, your 100% plant-based pop-up which you opened after the lockdown?

CRK: Angelika was a pop-up which was inspired by and named after my mother. I grew up in a vegetarian household and leaned about the beauty of the plant kingdom from her. During the lockdown, I was spending a lot more time with my family and preparing healthy plant meals for them. I wanted to show people that eating plant-based food can be delicious and healthy and that it can be easy to prepare plant-based meals at home. It was a big success and we all got inspired from Angelika. Right now, Angelika is resting but I hope to open for some days in 2022. We will make an announcement on social media.

Chef Rasmus Kofoed does not consider Geranium to be a pescatarian restaurant, They have vegetarian dishes, fish, shellfish and seafood offerings in their menu. Premier Magazine Ph

© ClaesBech Poulsen

Tur bot wi t h l angoust i ne, mor r el s and pi ckl ed pi ne

ThoughtfulnessCan BeTasted!

© ClaesBech Poulsen

Rhubar b, yoghur t & f r ozen bl ack cur r ant l eaves t ea

I nf usi on wi t h gr i l l ed whi t e aspar agus, pi ckl ed el der ber r i es, t r uf f l e & cr i spy gr ai ns wi t h gr ai n cof f ee

Ger ani um r eser vat i ons i s open 90 days i n advance on t he day, at 6pm ( 18. 00 CEST) . Reser vat i ons can be made vi a websi t e ht t ps: / / www. ger ani um. dk/ en/ They al so of f er t he possi bi l i t y t o pur chase gi f t car ds vi a websi t e. For par t i es of mor e t han 6 and f or quest i ons, guest s can wr i t e t o: i nf o@ger ani um dk or cal l +4569960020

ENTER THEWORLD OF PROJECTION MAPPING

There are a million ways technological advancement has brought to humanity,and one of them is projection mapping.It entertained us in so many ways,especially this decade,and we are awed by what it can do. It leveled up the way we delight ourselves visually. W idely familiar to us are the colorful lights and sights where significant events have taken place, like The Grand Hyatt Berlin Exhibit on this page by Skullmapping; the 2018 Stanley Cup playoffs,Canadian ice projection by Dangers Inc.; the E3 Singapore on a cube and so many other experimental projects applied around the world.

Skullmapping made one of Rubens angels escape his painting and fly around Brussels airport 10/12/20 https://skullmapping com/

© Skullmapping

PROJECTION M APPING has many other names.For those unfamiliar with tech jargon,it has other terms like video mapping,3D mapping,augmented spatial reality,or plain old mapping, it has been used for different purposes, but overall, it is designed to establish a captivating experience.

It is the art of making multiple projectors work together on a surface to create unique visual displays. By playing video, animation, or graphics off different shapes and textures, the practice creates a captivating experience of light and movement over previously static objects

Also known as ?augmented spatial reality,?3D mapping,?or ?video mapping,?the technology can transform everyday objects ? cars, cakes, metro tunnels, airport terminals, entire city districts,and even water ? into interactive displays In skilled hands,projection mapping will paint full visual stories, fantastical illusions, and immersive environments - delivering additional impact combined with stagecraft lighting effects

Photo by:Dataton

Meat City

The quality of entertainment you will get through projection mapping depends on a few critical things. First,the BUDGET The heftier,the better. Second,the POW ERFUL projectors. Third, the SOPHISTICATED software. All these are to be helmed by brilliant, creative tech people who are critical to an entertaining grandeur,

© Gaggan Anand

"This is when I found love and soul in food. Food that was humble. Food that was Indian. I wanted food that tasted like the memories from my childhood. Things that were domestic, accessible, and easy to relate to. I gained knowledge through precious exposure to talented home cooks and fantastic H alwais (domestic catering and street chefs). M y skills soared from their instruction and I still use this knowledge in my cooking style today. A long the way I ran a catering company where I not only made mistakes and got all of the necessary cuts and burns but also became the chef, rather the person I am today." - Gaggan A

Photo courtesy of Telegraph 19 M ay 2022 - 6:00am

nand

on his arrival in Bangkok, Thailand FYUZN

Photo: Projection mapping sed during the Platinum Party at the Buckingham Palace, where crowd of thousands celebrated the Queen?s 70-year reign earlier this year before her unexpected passing.

I'll Follow TheSun

Interconnection Visionary Projection M apping,W inner of iM app 2016,4K

The one and only 3D projection mapping artwork by Limelight that won both the Jury?s and the People?s Choice Award in the history of the contest

The piece focuses on the interconnectedness of all things,the micro and the macro,the outer and the inner universe. Connecting logical and emotional, individuals and society,art and audience, planet and galaxies,architecture and animation Even though we often lose touch with the bigger picture,we are all part of a cosmic network.It?s only the false perception of the human mind that inner and outer are separated,causing confusion and misunderstanding in the world sometimes The piece is aiming to reopen the dialogue between the internal and external through a cinematic journey from the state of separation to the state of eternal openness. W e aimed to draw from contemporary visionary art and architecture, sacred geometry,even physics and chemistry to turn the Palace of Parliament into a vibrant, endlessly beautiful scenery of our symbolic dialogue. Integrating the architectural characteristics of the facade into our artwork was also a key element in the concept, adding extra value to this conversation between artist and audience, the city and its citizens LIM ELIGHT

Director:Antonin Kri?ani?

Visual Design:Antonin Kri?ani?,Dávid Vígh

Producer:István Dávid

M usic:AM B ?Set in Stone

Sound fx:Fine Cut Bodies

Animation:Antonin Kri?ani?,Dávid Vígh,Viktor Vicsek,Csaba Világosi,M áté Fekete,M iklós M ár

© Limelight Art

© Karsten Gohm

Founded in 2001by Toshiyuki Inoko,teamLab is a 400 strong Japanese digital art collective whose members include artists, programmers, engineers, CG animators, mathematicians, architects and designers Their multi disciplinary,intensely collaborative practice fuses art, technology and the natural world, resulting in immersive, multi sensory artworks that thoroughly redefine how we view and interact with art

Photo:TeamLab,Borderless,Tokyo

FYUZN FYUZN

A light show called "Visioni di Natale - Visionsof Christmas"projected onto the façade of the Capitol in Rome, Italy

Piazza del Campidoglio, Rome, M etropolitan City of Rome, Italy

Published on January 8, 2021 by Gabriella Clare M arino

FYUZN

Eurovision 2018 saw over 200 million people witness a spectacular example of what 3D projection mapping can do. Elina Nechayeva, representing Estonia, was the sixth act up, and her dress was the talk of Lisbon and beyond. M easuring 52 sq meters yet weighing just 8kg, Elina?s outfit acted as an elegant dress and

a projection screen, displaying visuals to mirror the story of her La Forza song ?a blossoming, dreamlike love.

NOLOGY

- by GREEN H IPPO TECH

FYUZN

Skullmapping is a collective artistic run by Filip Sterckx and Antoon Verbeeck Filip,the creative director of Skullmapping,has gained global recognition with his music videos for (among others) Selah Sue and W illow.His work can be recognized by his inventive visual style,love for combining live action and animation,and a tendency to break through the traditional 2D screen He started hisfirst experiments with projection mapping over fifteen years ago,resulting in poetic art installations in which he projects video and animation on sculptures,such as ?Peepshow?and ?M y Orca.?

Antoon is a visual artist.Over the last 25 years,he has worked asa successful figurative art painter and runs hisgallery in Leuven,Belgium A solid 3D illusion can recognize his paintings Hisso called ?Lonely subjects,?in the middle of ample white space,provoke a meaning that is poetic,evocative, and often with a funny witticism His urge to experiment has led him into the skull mapping adventure,where he uses his artistic know how in new media art.

By using profound artistic knowledge and combining it with the latest technology,Skullmapping tells stories with stunning bespoke visuals They conceptualize,produce,and direct projects from start to finish M oreso,they deal with art in a practical,technology related way © LePetit Chef

© Rob Report / ChangesonebowieLP, released in 1976

JamieFerguson

© LePetit Chef

© La Petit Chef

Le Petit Chef is just 6 cm tall and will not grow any bigger. According to legend, he was born in April 2015 in M arseille, France. By using a profound artistic knowledge and combining it with the latest technology,his "parents" - the art directors of Skullmapping - tell stories with stunning bespoke visuals, such as "Le Petit Chef." You will enjoy an unforgettable experience with delightful dining and entertainment.

A miniature chef comes to life on your dinner table, all through the magic of visual mapping. They can project a virtual story onto the tabletop by mapping your dining table and its objects (e.g., your plates and cutlery). The 3D effect is often thought of as a hologram or a 3D projection. The use of special optical techniques and length distortions from the right angle to produce the effect or illusion of 3D. The show is usually paired with themed music,props,and an exquisite menu for a truly memorable entertainment experience.

© ACCORGroup Grand Hyatt Manila

Grand Hyatt Manila invites you to experience the best of theatre & dining in an immersive culinary journey at The Peak, starring Le Petit Chef, the tiny clumsy chef from France! Enjoy a unique dining experience in a two-hour gastronomic journey combined with amazing culinary creations, cinematic entertainment, and stunning views of the city. An exquisite 6-course dinner comes to life through a fun and engaging 3D animation on your dining table. Hours TUESDAYSTO SATURDAYS First show:6:00 PM to 8:00 PM Second show:8:30 PM to 10:30PM

AsAbove...

Out of the ten highest mountains in the world, 8 of them are in Nepal. Among them, the most popular one is Mount Everest, the highest peak in the world, standing at 8848 m high altitude from sea level It was named after the geodesist Sir George Everest in 1865 AD The British initially referred to the 29,035-foot-tall pinnacle as Peak XV until Andrew Waugh, the surveyor general of India, proposed that it be named for his predecessor, Sir George Everest Born in Wales on July 4, 1790, Everest attended military schools in England before spending much of his adult life in India

Located in the Solukhumbu district of Nepal, Mount Everest was known in Nepalese as Sagarmatha, meaning "Goddess of the Sky,"; in the Tibetan language, they are called Chomolungma (Zhumulangma), which means "Goddess Mother of the World. Other local names for Mount Everest are Third Pole and Peak XV; local Sherpas called it Deudhunga Everest is believed to be 60 million years old and was formed by the movement of the earth's tectonic plates as the Indian subcontinental plate collides with the Eurasian continental plate No one knew that Mt Everest was the top of the world until the 19th century. People attempt to climb Mount Everest in 1920 AD Mount Everest was first conquered by Sir Edmund Percival Hillary KG and Tenzing Norgay Sherpa on May 29, 1953, AD. Why people continue to climb Mt. Everest varies, and for some, looking at it alone, even from afar, is an inspiration it is, after all, majestic

A little less than 5000 climbers have tried to climb Mount Everest. Two hundred forty of them never came back The fatality rate on Mount Everest is 6 5% Avalanche's unexpected climate is the Main region of mountaineers' failure to climb a high mountain Unpredictable storms, avalanches, freezing temperatures, high winds, crevasses, and the dangers of high altitudes are brutal to overcome, even for the most experienced climbers However, using advanced gear and technology in modern times and highly trained guides help decrease the fatality rate

On May 23, 2016, less than a thousand feet from the summit of Everest, Adrian Ballinger's energy reserves ran out Ballinger was attempting his first ascent without breathing supplemental oxygen? he'd already been to the top of the world's highest mountain six times in a climbing career that spans two decades? but on the knife edge ridge near the top of the 29,035 foot peak, fatigue overwhelmed him Still, to this day, he continues to climb

Adrian Ballinger is a big mountain climber, skier, certified mountain guide, and professional speaker He is also the founder of Alpenglow Expeditions and has professionally guided groups on the world's tallest mountains for 25 years.

Photo Courtesyof Daniel Prudek

Source:Nepal Everest BaseCamp

FYUZN

Photo :IGpost of MIKEPOSNERwithRAJU LAMA at Lobuche World'sHighest Bakery

Candid Shots

Photo : Adrian Ballinger is a big mountain climber, skier, certified mountain guide, and professional speaker. He is also the founder of Alpenglow Expeditions and has professionally guided groups on the world's tallest mountains for 25 years.

One of the latest entrants to the list of unusual locations for fashion shows is Nepal's, Mount Everest The mountain country created history by hosting the first ever fashion show at the highest altitude in the world. Known as the Mount Everest Fashion Runway, this fashion show was held at 5340 m at Kalapathar, located near the Everest Base Camp. Nepal proudly entered the Guinness Book of World Records for its Mt Everest Fashion Show. Dignitaries graced this event, including the Senior Director of the Nepal Tourism Board and the Ministry of Culture, Tourism, and Civil Aviation secretary. The models showcased designs from KASA, a famous Nepali fashion brand. Yak wool and Nepali Pashmina were the materials used to design these clothes. A fashion show of such a magnitude and altitude needed to be organized, keeping the safety of people in mind. A team of 48 people first trekked from Lukla to Kalapathar on 18th January 2020 They made sure that everything was organized well and that things were under control. Apart from this, the team ensured that everyone was provided with biodegradable shampoo, detergent, and clothes, and people also used solar technology to limit pollution at Mt Everest. So it's truly remarkable that Nepal entered the Guinness World Book of Records for hosting a fashion show at the highest altitude in the world.

Nepal Reached New Heights on the Guinness Book Of World Records for the Mt Everest Fashion Show Back in 2020

Sanjana Shenoy

Photo Courtesy of wolipop detik com

Candid Shots

Soylent and Serrano Ham. These are some of the food real climbers usually eat. Adrian Ballinger and Cory Richards expedition set off to climb Everest without supplemental oxygen, and they knew that food would not be a highlight of the trek It was, however, also one of the essential elements to keeping their bodies in fighting shape. As they burned upwards of 10,000 calories a day? 20,000 on a summit attempt? they struggled to get enough sustenance. The Eddie Bauer alpinists spent two months on the mountain, sharing their experience live through Snapchat Over 4 million people watched their story in 2016, wondering what life was like at 21,000, 25,000, and 29,000 feet. bonappetit.com

Candid Shots

Himachali ATaste of the Mountains

Reeta Thakurwith daughterAdya (left)making a home cooked meal of morrellswith red rice and fiddlehead ferns

Photo Courtesyof Tanya Banon

© Pratiksha Mohanty

Agood Himachalicuisine cookbook

Besides being a land of breathtaking natural beauty and stunning locales, Himachal Pradesh endeavors to make an impression and connection with travelers through its scrumptious cuisine. The Himachali cuisine is a beautiful blend of different Pahadi food that offers a delightful gastronomical experience Each valley in Himachal has something essential to contribute to the flavor and presentation of the state's cuisine; it beckons the weather conditions, traditions, history, and availability of resources So, for a cultural aficionado, no trip to Himachal Pradesh can be reckoned complete without tasting the local dishes The unique aroma and flavor of Himachali cuisine are due to it being cooked on a slow flame and the heavy use of yogurt and cardamom in its dishes. The cuisine of Himachal Pradesh is also significantly influenced by the cuisines of Punjab and Tibet, especially in its northern regions. Chickpeas play a vital role in Himachali cuisine

Himachal Pradesh's cuisine has never gotten its fair share in the spotlight Its morrells haven't been featured in an aioli as a gourmet recipe, freshly caught rainbow trout has never been served as meunière, fiddlehead ferns haven't been noticed like wild asparagus, its red rice has never hankered for an organic certification despite its pedigree A Dham, the traditional local feast served at celebrations and occasions, features a minimum of seven to eight dishes cooked in traditional copper vessels by specialized chefs known as 'Botis.? However, sitting on the floor and eating with your hands does not quite qualify as indulging in a slow cooked seven course meal for many

Following a 1500-year-old land-to-table tradition, the recipes offer a holistic look at food

People call it soul food, food that nourishes from the inside out, fills the void, calms the nerves, mends a broken heart, and warms you on a cold winter night. A region in the Indian Himalayas, known for its snow-capped mountains and green valleys, serves just that, food that makes you whole.- Tanya Banon

ESSENTIA WATER, the No.1 Bottled Water Brand 2022

World Water 7.org recently reviewed the best water brands and Essentia water came out as their top pick Purified to 99 9%and maintains a pH level of 9 5 or higher, however, that does not mean that the water tastes bitter.The brand takes care to remove the acidic ions that contribute to that, leaving a smooth and refreshing taste Essentia Water?s roots began in 1998. When founder Ken Uptain was first introduced to alkaline water and the ionization technology developed in Japan, he felt an immediate benefit on his body This personal experience ignited his interest to bring the product to consumers in the United States and subsequently acquire the rights to use the proprietary technology. His engineering team improved and refined the process for mass production and incorporated a proprietary mineral blend,resulting in Essentia?s ionized alkaline water ? the first offered in the U.S. After a long and resilient journey of nearly two decades to bring Essentia water to retailers across the country, Ken and his hard-working, overachieving team reached a major milestone. By 2017, Essentia water, fueled by a passionate following of loyal consumers, became the top selling premium bottled water brand and #1 ionized alkaline water brand in the natural foods retail channel!

The company?s time had arrived and in early 2020, Ken appointed beverage industry veteran, Scott Miller as the company?s Chief Executive Officer to lead Essentia through its next major growth stage and brand evolution. Scott joined with a bold vision of expansion for Essentia: To become the #1premium bottled water globally.Scott?s fierce competitor passion is only matched by his passion for a people first culture and making a difference through giving back Scott guided and supported its most pivotal point thus far:the acquisition by Nestlé USA in March 2021 when Essentia joined its premium water portfolio, strengthening its position for long-term profitable growth Essentia?s premium ionized alkaline water, known for its clean smooth taste, can be found in more than 90,000 retail locations across the U.S.,as well as online retailers.

It is purified to 99.9%purity. It is infused with electrolytes. It has a pH level of 9.5 or higher. You can buy the water in packs of 12 of 1.25 liters or 3381 ounces.

© Tyler Nix

© Essentia Water.com

THE2 GALLON BOX

Thisnew, more sustainable format givesyou all the #1 Alkaline Water you need, while using 80%lessplastic than 8 (1L) bottles It?s also made with 100%recycled corrugate that is100%fully recyclable. Made more sustainably.

In the summer of 2012, Sergio Gamberini, founder of diving equipment ?rm Ocean Reef Group, was enjoying a seaside vacation on the Italian Riviera. Resting in between dives, he enjoyed strolling along the edge of the sea chatting with friends

One day, the conversation veered to his other passion: gardening

Would it be possible, he wondered, to create the perfect growing conditions for basil, the most popular local herb and an essential ingredient for pesto?

Like most herbs, basil prefers protected, sunny locations with well drained soils and a constant, stable temperature.

Glancing at the sea, Gamberini was struck with an unusual idea: why not try to grow basil underwater? Bizarre as it might have seemed, the idea made perfect sense coming from a diving a?cionado and innovation-minded entrepreneur. In fact, it would have allowed Mr Gamberini to combine two of his passions: scuba diving and gardening. He made a couple of phone calls and, with the help of his team at Ocean Reef Group, started experimenting, sinking transparent biospheres 20 feet below the surface of the sea and ?lling them with air

...SoBelow

Welcome to NEMO's Garden

The project's goal

The project?s goal was initially a provocation, but suddenly turned in something more ambitious: create an alternative system of agriculture, especially dedicated to those areas where environmental conditions, economical or morphologic reasons make plants growth extremely dif?cult. Nemo?s Garden?s aims to create a system that utilizes natural resources already available, the foremost important one being the oceans and other bodies of water

© Nemo'sGarden

Key facts

Nemo?s Garden Project may be described with two keywords: Self-sustainable Nemo's Garden is not only a technological endeavor, aimed at making underwater farming an economically viable, long-term alternative form of agriculture, but most and foremost it is an eco-friendly and self-sustainable project.

The use of renewable energy harnessed from the sun and of fresh water obtained by desalination of seawater, in fact, make Nemo's Garden a self sustainable system.

The microclimate and thermal conditions within the biospheres are optimal for plant growth and crop yields, not unlike a conventional greenhouse, yet it requires no additional energy sources. Eco-friendly

The underwater farm determines very minimal, if none, interaction with the marine environment and related ecosystems, exception made for a positive shelter-like effect in order to support the repopulation for the surrounding marine areas.

A new environment for botanical research and further opportunities

The interest and seriousness of the project has drawn attention to the research side as well. Nemo?s Garden has already been rented to pharmaceutical companies willing to explore this alternative solution in growing plants. These companies believe, like us, that plants grown underwater may unveil interesting discoveries for the future.

?Every year, we are discovering new possible applications for the biospheres,?said Gianni Fontanesi, project coordinator at Nemo?s Garden. These include eco tourism, fish farming, seaweed farming, or as scientific research labs or underwater stations for monitoring wildlife, scientific research, etc. © Nemo'sGarden

About agricultural challenges

In the developed world, industrial agriculture based on large scale monoculture has become the dominant system of modern farming, although there is growing support for sustainable agriculture. Modern agronomy, plant breeding, agrochemicals such as pesticides (which has increased since 1950 to 2.5 million tons annually worldwide), fertilizers, and technological improvements have sharply increased yields from cultivation, but at the same time have caused widespread ecological damages and negative human health effects.

Agriculture represents 70% of freshwater use worldwide: water management is needed in most regions of the world where rainfall is insufficient or variable. Essentially agriculture draws water from aquifers and underground water sources at an unsustainable rate.

Increasing pressure is being placed on water resources by industry and urban areas, meaning that water scarcity is increasing and agriculture is facing the challenge of producing more food for the world?s growing population with reduced water resources. Even more, climate change has the potential to affect agriculture through changes in temperature, rainfall (timing and quantity), CO2, solar radiation and the interaction of these elements. Agriculture is among sectors most vulnerable to the impacts of climate change; water supply for example, will be critical to sustain agricultural production and provide the increase in food output required to sustain the world?s growing population.

© Emilio Mancuso

About underwater farming

The underwater system of agriculture could overlap the problematic issue of pesticides: the closed ecosystem created inside the biosphere is well preserved from the parasites attack No use of pesticides means to have an ecological environment in strict contact with the seawater, thus avoiding any perturbation of the sea ecosystem

Concerning fertilizers, actually a liquid product of natural origin is applied to different substrates or to the hydroponic system to supply one or more plant nutrients essential to the growth of plants.

Further investigations will be addressed to the possibility to produce fertilizers from algae found directly in the sea where the underwater farm will be installed In this way a complete sustainability in the life cycle of growing plants would be attained, re using the sea products as feed

Improvements in water management for agriculture are one of key topic of Nemo?s Garden Project Indeed, thanks to the difference of temperature between the air inside the biosphere and the seawater around the structure, the water at the bottom of the biosphere evaporates and easily condensates on the internal surfaces

Since the underwater farm needs an external source of water only for the start up of plants growing, our system could be useful for those locations far from the bodies of water available (i e , seas, lakes, aquifers, etc.).

Any product that is difficult to grow in harsh environments would benefit from the alternative agriculture system proposed in the Nemo?s Garden Project However, the limits of what can be grown are yet to be defined Further researches will be addressed to understand the types of vegetables suitable for the underwater agriculture

© Nemo'sGarden

This year marks an important event for Nemo's Garden as it officially joined NEOM as part of its FOODTECH Accelerator project in KSA.

© Nemo'sGarden

NEMOX

Agri-Foodtec

ShapingtheFutureof

X NEOM

ch Accelerator

Food & Agriculture

To Boldly Grow: Finding Joy, A dventure, and D inner in Your O wn Backyard

O ne of the Best Books of the Year

A love-letter to the unexpected delights (and occasional despair) of so called ?first hand food?? meals we grow, forage, fish, or even hunt from the world around us. To Boldly Grow is ?part memoir, part how-to guide and wholly delightful?(Washington Post).

Journalist and self proclaimed ?crappy gardener? Tamar Haspel is on a mission: to show us that raising or gathering our own food is not as hard as it?s often made out to be. When she and her husband move from Manhattan to two acres on Cape Cod, they decide to adopt a more active approach to their diet: raising chickens, growing tomatoes, even foraging for mushrooms and hunting their own meat. They have more ambition than practical know-how, but that?s not about to stop them from trying? even if sometimes their reach exceeds their (often muddy) grasp.

With ?first hand food?as her guiding principle, Haspel embarks on a grand experiment to stop relying on experts to teach her the ropes (after all, they can make anything grow), and start using her own ingenuity and creativity. Some of her experiments are a rousing success (refining her own sea salt). Others are a spectacular failure (the turkey plucker engineered from an old washing machine). Filled with practical tips and hard-won wisdom, To Boldly Grow allows us to journey alongside Haspel as she goes from cluelessness to competence, learning to scrounge dinner from the landscape around her and discovering that a direct connection to what we eat can utterly change the way we think about our food and ourselves.

DENVER? October 3, 2022 ? A recent landmark study published in the Science of the Total Environment journal by consumer advocacy organization the Clean Label Project, University of Miami Miller School of Medicine, and Ellipse Analytics, highlights the results of testing 516 commercially available over the counter CBD products and 121 unregulated edible CBD products. Samples were lab tested for the presence of heavy metals, phthalates, and potency levels.

Nearly 60% of CBD products tested were mislabeled, with significant discrepancies between the label and actual potency Tests found that 40 % contained less than 90 % of the CBD indicated on the product label, while 18 % had more than 110 %, and only 42 % of products fell within ±10 % of the CBD claimed on the manufacturer label

Edible CBD products tested found trace amounts of heavy metals; lead in 42 %, mercury in 37 %, arsenic in 28 %, and cadmium in 8 %. Four edible CBD products exceeded the California Proposition 65 threshold for daily lead consumption of 0.5?g in two servings. Heavy metals are naturally occurring elements with multiple industrial, domestic, agricultural, medical, and technological applications In larger amounts, they can become toxic or dangerous. Heavy metal toxicity can lower energy levels and damage the functioning of the brain, lungs, kidneys, liver, blood composition, and other important organs.

Phthalates are widely used chemicals in plastics; they are known hormone disruptors and have been linked to endocrine disruption; research over the past decade raises concerns over their impact on human health The percentage of products with detectable amounts across the four phthalates ranged between 13 % and 80 %

Pervasive low level contamination of edible CBD products and the substantial discrepancy of product label potency underscore the need for tight regulations for CBD product label integrity to protect consumers and this burgeoning industry.

?The demand and availability of commercially available CBD products have grown substantially, much of that demand generated by medically vulnerable people It?s critical that the FDA acts to provide consumers with confidence and protection against unnecessary risk ?said report co author and Executive Director of the Clean Label Project Jaclyn Bowen

Colorado based Clean Label Project (CLP) is a national nonprofit 501(c)(3) organization with a mission to bring truth and transparency to food and consumer product labeling CLP is committed to changing the definition of food and consumer safety through data, science, and transparency

Go to https://www sciencedirect com/science/article/abs/pii/S0048969722052093#

To review the study results

This study was funded by an independent educational grant from Greenwich Biosciences LLC (a Jazz Pharmaceuticals Company).

PLANO, Texas, Nov. 15, 2022 /PRNewswire/ For years, fans from around the globe have argued about whether the sport iscalled football or soccer Frito-Lay,the first-ever salty-snack brand sponsor in FIFA and FIFA World Cup? history,isfuelingthe debate by bringing together a roster of global sportsicons, including three time FIFA World Cup? player

© FIFA FIFAWorldCup? Campaign, Directedby IconicFilmmaker Michael Bay, alsoFeaturesSoccer Legends Mia Hamm, Brandi Chastain, Javier "Chicharito" Hernández, Julie Foudy, and Tim HowardandEncouragesFanstoGet BehindYellowandRedCardswithFreeBagsofChips

DavidBeckhamandAmerican football legend PeytonManning,tokick off thenext phaseof thebrand'songoingFIFA WorldCup? campaign

Thenew"Soccer or Football"commercial,directedbylegendaryHollywoodfilmmaker Michael Bay, premieres nationally today and will run on both television and digital throughout the durationoftheFIFAWorldCup? (Sunday,Dec.18).

"Frito-Lay is rooted in bringing real joy to our consumers, especially through our sports partnerships,"saidBrett O'Brien,chiefmarketingofficerofFrito-LayNorthAmerica."Assoccer growsinpopularityacrossNorthAmerica,wehopetomakethetournament evenmorefunwith thelimited-timeLay'sgloballyinspiredsnacksandnowourFIFAWorldCup? campaign.Weare thrilledtocollaboratewithMichael Bay, DavidBeckham, PeytonManningandthisincredible groupofsportsiconstohavesomefunwiththisage-olddebateandremindpeopletonot forget thechipsastheywatchtheFIFAWorldCup?."

So,isit

© Menhir Salento

SnackCards:AGameWithintheGame

Throughout the FIFA World Cup?, Frito-Lay launches the ultimate game-within-the-game experience.SnackCardsgivesfansthechancetoturnsomethingcontroversial,likeyellowand redcards,intosomethingtheycangetbehind?freeyellowandredchips.

StartingonNovember 29th duringtheUSAvs. Irangame, when a refereepullsa yellow card, at-homeviewerscanwinyellow bagsof Lay's. Andif thecardisred, theycanwinredbagsof Doritos.

Toparticipateinthegiveaway, fansmust follow @Laysand@DoritosonInstagramandbeon the lookout for the first yellow or red card in select games. They can tune in to any of the followinggamesduringthegroupstages(withmoregamesbeingannouncedasthetournament goeson)andwatchout forbrandInstagramstoriesthat willprovidelinkstounlocktheirchance towin.Butfansmust act fast becausetheprizeswillonlybeavailablewhilesupplieslast.

Tuesday, Nov. 29, 2022: United Statesvs. Iran

Wednesday, Nov. 30, 2022: Poland vs. Argentina

Wednesday, Nov 30, 2022: Mexico vs Saudi Arabia

Thursday, Dec 1, 2022: Canada vs Morocco

Friday, Dec. 2, 2022: Cameroon vs. Brazil

Jiwan presents Qatari cuisine in a new, exciting way, offering a refined menu that shinesa light on local produce. Located on the fourth floor of the National Museum of Qatar, Jiwan is the second Alain Ducasse restaurant to open in Qatar. With a contemporary Qatari menu and interior designsby Koichi Takada Architects, Jiwan is an immersive gastronomic concept that takesguestson a sensory journey through Qatar?s rich heritage and unique landscape.

Qatar'sJiwan

"ThePerfect Pearl"

Everydish isan odetoQatar Jiwan presentsQatari cuisinein anew,exciting way. Offeringalighter,refined,reimagined menu that shinesalight on local produce.Familiar dishesrooted in Qatar?spast havebeen evolved with amodern twist that takesthem forward to thefuture.

Theseasonal menu,which changestooffer fresh local ingredients,reflectsAlain Ducasse?s philosophy:tooffer cuisinethat vibratestothe rhythmsof nature.

Jiwan is the Qatari word for the "perfect pearl" ? rose-tinted white and completely round, with a lustreso pure that it comesalivewith radiance.

From the outdoor terrace with its impressive views, visitorscan look over the desert rose-inspired architecture by Jean Nouvel and the restored Palace of Sheikh Abdullah bin Jassim Al Thani. Small dining pods are inspired by the sand dunesof theinland seaof Khor Al Adaid, offering guests the best vantage point to catch thesoftly fading light of dusk and sunsetsover thesea.

The restaurant's design draws inspiration from the unique Qatari nature and geography, where the sea comesdeep into theheart of thedesert. Over four million pearl-like crystal beads are suspended from the ceiling, gently dancing with the air or when guests move around. The subtle movement above createsan experience for guests as if they were diving under thewater.A fresh takeon Qatari cuisine Jiwan offers everyone something new to discover ? even thosewho know and love local favorites. Qatari dishes have been reimagined to bring a refreshed, refined, contemporary menu to the table.

Ingredients are enhanced through perfecting each element ? the right seasoning, the right quantities, and the right method to ensure each flavor offersitstrueauthentictaste.

Morgan Perrigaud

? Head Chef

Morgan Perrigaud grew up in the historic port city of Saint-Malo in Brittany, France where he started hisapprenticeship at the age of 16. Hisculinary flair paved theway for lofty opportunities, ashejoined the ranks of top chefs in Michelin-starred restaurants in Paris, London, and Barcelona. Simultaneously, Morgan was branded as?oneof thefresh talents of French cuisine? in distinguished cookingcompetitions.

In a span of a decade, Morgan has established an illustriouscareer and now joins the team of DUCASSE Paris in Doha as the Head Chef of Jiwan. Morgan bringswith him the samefervor astheyoungapprentice from Saint Malo, with theexpertise and culinary prowess of an Alain Ducasse?s chef, destined to charm Jiwan?sguests

AlexandreGrimaud ? Restaurant Manager

Alexandre, hailingfrom thecity of Montpellier in the south of France, began his career in the hospitality sector about ten years ago in France after finishingadegreein Commerce& Sales. His passion toprovideexcellent customer servicetook him to Australia and Switzerland where he worked for renowned 5 star luxury hotel restaurants

Alexandre takes pleasure in meeting and serving customersof diverse nationalities. He recognizes hiswork experience at Park Hyatt in Sydney, the Kempinski at Genève and the Plaza Athénée in Paris, as a major influence on how he interacts and relateswith theclientele

Aswhat Alexandre happily shares, his?priority is to bring an emotion to the customer so that he doesnot forget theplaceand theteam!?

JeremyCheminade? ExecutiveChef

Hailing from Lyon, France Jeremy?s culinary journey began at a young age when he started helping at the restaurant where hisfather worked. He was soon enamoured with the creative role of Chef Gaining hiscooking diploma, Jeremy set his ambitions high, working with 3 Michelin starred chef Gerald Passedat at Hôtel Restaurant Le Petit Nicein Marseille.

Jeremy?s career path continued via Courchevel, Paris, and Monaco where he refined his flair for flavoursof theFrench Rivieria.

Jiwan is Jeremy?s first international role where he started as Head Chef from 2019 2021. Before joining the Jiwan team, he continued his training alongside Pierre Gagnaire, took part in renowned culinary competitionswhere he gained recognition and awards, and worked at the legendary L'Aubergedu Pont deCollonges.

Today,asAlain DucasseOperationsExecutiveChef to Doha, Jeremy continuescreating dishesthat are loved bylocalsand treasured byvisitorstoQatar.