Brazil: Government again makes fun of the people’s poverty

(THIS ARTICLE IS COURTESY OF BRAZIL’S NEWS AGENCY 247)

 

Government again makes fun of people: people may be unemployed, but have something to eat

Minister Osmar Terra repeated Bolsonaro’s speech and defended that “people may be unemployed but have something to eat”, omitting data on the return of poverty that plagues the country after the 2016 coup, intensified by the current government.

(Photo: PR | Reuters)

247 – Citizenship Minister Osmar Terra repeated on Thursday (22) Bolsonaro’s speech that “people may be unemployed but have something to eat “. 

“The poverty reduction speech, which is insistent in the left speech, has no factual evidence, nor the speech that hunger has returned in the Bolsonaro government. People may be unemployed, in a difficult situation, but have something to eat,” said the minister, in a statement to the Estado de S.Paulo newspaper. 

However, some facts were omitted in Terra’s speech. In the period in which former President Lula was at the head of the country – eight years ending December 2010 – there was a 50.64% drop in poverty in the country. 

According to the United Nations Food and Agriculture Organization (FAO), in 2013 Brazil managed to reduce extreme poverty – ranked by the number of people living on less than $ 1 a day – by 75% between 2001 and 2012. . 

The current scenario is devastating. In just one year, Brazil had almost 2 million more people living in poverty. Extreme poverty has also grown at a similar level. This is what the Synthesis of Social Indicators (SIS) shows, released by the Brazilian Institute of Geography and Statistics (IBGE).

4 Ancient Cooking Devices Still Used Today

(THIS ARTICLE IS COURTESY OF TRIP TRIVIA)

 

4 Ancient Cooking Devices Still Used Today

In our world of pressure cookers, smart coffee mugs, and air fryers, it’s clear that cooking technology has come a long way over the years. But then, you take a look back at how ancient civilizations cooked and you realize that, despite our modern technology, we’re still using many of the same strategies and tools that were used back in the day. In particular, these four ancient cooking devices have stood the test of time in our modern era.

Clay Cooking Pots

Credit: Hagi / iStock

This one’s more of a modern take on an old idea.

In ancient Greece, a common cooking method was to place prepared meats and vegetables in tightly-sealed ceramic pots, which were often buried in the ground underneath hot coals. The concoction would be left to cook for several hours before being served—a “low and slow” method that bears a striking similarity to one of the modern era’s favorite cooking methods: slow cooking.

It’s not hard to see the resemblance. Many slow cookers have inserts made from ceramic, porcelain, or stone, and they’re fitted with snug lids that keep the heat locked in. And rather than heating over the fire, the use of coals allowed the ingredients to cook slowly and simmer over time until they reached tender, tangy perfection—just as modern slow cookers do. And while we’ve adapted the ancient device to fit our modern sensibilities, the fundamental concept is the same.

Mortar and Pestle

Credit: Barcin / iStock

The mortar and pestle has to be one of the oldest cooking tools in recorded history, with ancient specimens found as far back as 35,000 B.C. It’s a simple device usually made from stone, bronze, ceramic, or wood, with only two components: a small bowl and a club-like tool with a rounded edge.

Most of us are familiar with how it works. The mortar and pestle was (and still is) used for grinding up spices, herbs, and seasonings, though it also saw plenty of use in medical settings. In fact, the mortar and pestle may be one of the few ancient cooking tools that modern-day chefs use exactly as it was intended. The grinding action is perfect for preparing raw herbs and hard spices in ways that knives and other cooking tools can’t manage, and given that we’re still using it thousands of years after its invention, it’s clear that it still has value in the modern era.

Colander

Credit: Dragan Smiljkovic / iStock

Best known as our go-to tool for straining cooked noodles, sauces, and vegetables, the humble colander has a long history on the world stage. Colanders from ancient Rome and ancient Egypt sit in museums as historical artifacts, and historians believe that the straining device had a rich history of use across these cultures.

Modern colanders tend to be made from wire, plastic, or steel, but in the olden days, colanders were often cast from bronze—meaning they were reserved for the wealthy. More evidence of this comes from reports suggesting that colanders may have been used to strain and prepare wine, a luxury typically afforded to the rich.

Deep Fryer

Credit: Stefano Barzellotti / Shutterstock.com

Yes, although fried foods have become inexorably tied to American culture, deep frying as a practice has been around for thousands of years. The practice of frying foods in oil dates back to ancient Greece and Rome, though other countries — such as Egypt and Japan — also have a substantial history of frying. Of course, they didn’t have the fryer technology we take for granted today, which is probably a good thing. Fried foods can’t be considered healthy by any stretch of the imagination, and while ancient cultures used to enjoy fried options in (relative) moderation, our modern society goes all out, frying anything and everything we can find.

Time-Tested Cooking Classics

Credit: carlosbezz / iStock

New cooking technology is great, but as this list shows, you just can’t beat the classics. Many of the basic cooking tools we use every day—knives, pots, ovens, skillets—have all been used for years by cultures around the world. And while our air poppers and pressure cookers have their uses, ancient cultures seemed to do just fine without them.

The World’s Food Supply Relies On This Remote Arctic Island

(THIS ARTICLE IS COURTESY OF TRIP TRIVIA)

 

The World’s Food Supply Relies On This Remote Arctic Island

Miles away, in a remote archipelago deep in the Arctic, there’s a treasure vault of seeds that might just save the world one day.

No, that’s not the introduction to a sci-fi novel. Located in the far reaches of the Arctic, the Svalbard Global Seed Vault is a very real thing. It houses hundreds of thousands of seeds from all around the world, including seeds for many of the world’s most important food crops.

Created by conservationists, this incredible vault was established to preserve plant seeds in the event of a global crisis. Want to learn more? Read on to learn all you need to know about this incredible project.

DAILY QUESTIONpin icon
Test your knowledge!
Where is this ancient fortress?

PLAY NOWpin icon

What Is the Svalbard Global Seed Vault?

Credit: Kaca Skokanova / Shutterstock.com

The Svalbard Global Seed Vault is a secure seed bank located on a Norwegian island in the Arctic named Spitsbergen. It sits about halfway between Norway and the North Pole.

The seed vault is home to a huge variety of plant seeds that are duplicates of seeds from gene banks around the world. It represents the largest collection of crop diversity on the entire planet.

Why Does It Exist?

Credit: Thongsuk Atiwannakul/ Shutterstock.com

The idea behind the vault: If other seeds were lost during a global crisis or even because of a mistake in a lab, there would be a spare copy held in the vault. In short, the vault is like a massive backup plan, helping to protect plant diversity and food crops around the world.

A Brief History

Credit: Øyvind Breyholtz / iStock

Who dreamed up a vault in the middle of nowhere filled with the world’s most important seeds?

It began with the Nordic Gene Bank (also known as the NGB or NordGen), which began packing up plant seeds as early as 1984 in Svalbard.

However, it wasn’t until 2008 when a three-part agreement between NordGen, the Norwegian hovernment, and the Global Crop Diversity Trust resulted in the Svalbard Global Seed Vault as we know it today.

Acting in collaboration with the Consultative Group on International Agricultural Research, Cary Fowler, an American agriculturalist and former director of the Global Crop Diversity Trust, worked hard to make this project a reality.

Interest in the project was high from the beginning. The Svalbard Global Seed Vault began receiving seeds before it even officially opened, and now it contains seeds from about one-third of the world’s most vital food crops. At the time of this writing, the seed bank has received over a million samples.

After withdrawals, the vault currently contains close to 1 million samples and has the capacity to house as many as 4.5 million samples. Currently, the collection of samples represents over 13,000 years of agriculture.

Who Is Responsible For It?

Credit: RelaxedPace / iStock

The Norwegian Ministry for Agriculture and Food, the Global Crop Diversity Trust, and NordGen are responsible for the Vault. Funding for the Global Crop Diversity Trust is supplied from governments and foundations around the world, including the Bill and Melinda Gates Foundation.

How Does It Work?

Credit: ginger_polina_bublik / Shutterstock.com

The seeds are secured in an official way. First, they’re sealed into three-ply foil parcels then put in plastic totes and shelved in temperature-controlled storage rooms that preserve their viability and life span.

Who has access to the seeds? Not just anyone: For regular requests, researchers and breeders are to go to the original gene banks, not the seed vault. The vault is like a “break in case of emergency” reserve.

While the facility is owned by Norway, it operates like a bank with safety deposit boxes. Each donating gene bank owns its donated seeds and retains ownership of them. Donors are documented through a detailed database.

The World’s Food Safety Net

Credit: Rawf8 / iStock

The Global Seed Vault is an important part of our global push for food safety and sustainability. We owe a lot to these researchers and their hard work, and over time, it’s likely that we’ll end up relying on this system to produce many of the foods we take for granted today.

China stops buying US farm products

(THIS ARTICLE IS COURTESY OF THE SHANGHAI CHINA NEWS AGENCY ‘SHINE’)

 

China stops buying US farm products

Shine

China’s Commerce Ministry said on Tuesday that Chinese companies have stopped buying US agricultural products, and that China will not rule out imposing import tariffs on US farm products that were bought after August 3.

“Related Chinese companies have suspended purchases of US agricultural products,” the ministry said in an online statement posted shortly after midnight in Beijing on Tuesday.

The statement said China hoped the United States would keep its promises and create the “necessary conditions” for bilateral cooperation.

US President Donald Trump said last Thursday that China had not fulfilled a promise to buy large volumes of US farm products and vowed to impose new tariffs on around US$300 billion of Chinese goods, abruptly ending the China-US trade truce.

In response to the US accusations, an official with the China’s top economic planning agency said “such accusations are groundless.”

Cong Liang, secretary-general of the National Development and Reform Commission, said from the conclusion of the Osaka meeting to the end of July, a total of 2.27 million tons of US soybeans were newly shipped to China, and another 2 million tons of soybeans are expected to be loaded in August.

Since July 19, Chinese companies have made inquiries about purchasing US soybeans, sorghum, wheat, corn, cotton, dairy products, hay, ethyl alcohol, soybean oil, wine, beer, fresh and processed fruits and other agricultural products.

By the evening of August 2, a number of deals had been concluded, including 130,000 tons of soybeans, 120,000 tons of sorghum, 60,000 tons of wheat and 40,000 tons of pork and pork products, Cong said.

“China and the United States are highly complementary in the agricultural sector and the trade of agricultural products is in line with the mutual interests of both sides,” said Cong.

Cong said the reason that some US products, including ethyl alcohol and corn, failed to clinch a deal in the Chinese market is because their prices are less competitive.

“We hope the United States will do more to clear obstacles and create conditions for China’s purchase of US agricultural products,” said Cong.

Tunisia to Witness Promising Olive Harvest

(THIS ARTICLE IS COURTESY OF THE SAUDI NEWS AGENCY ASHARQ AL-AWSAT)

 

Tunisia to Witness Promising Olive Harvest

Monday, 5 August, 2019 – 11:15
Women harvest oil from trees in Sidi Thabet, Tunisia (File photo: Reuters)
Tunis – Mongi Saidani
Tunisia is expected to witness a promising olive harvest season this year with olive oil production reaching 350,000 tons, the Ministry of Agriculture has announced.

These prospects would make Tunisia the world’s second top oil producer after Spain, having for years been among the top five, competing with Spain, Italy, Greece and Portugal.

Director General of Tunisia’s National Olive Oil Board, Chokri Bayoudh, said that during its recent meetings, the Board discussed mechanisms to support the quality and control the production of olive oil, further adjust the market and facilitate the access of exporters of olive oil and producers to state funding.

The government continues to support the development of the industry by planting millions of olive trees to ensure Tunisia stays among the top international producers. However, there remain several obstacles, namely lack of workers in olive harvesting which usually runs for a short period between November and March.

Last year, Tunisia’s olive oil production dropped to 140,000 tons, 117,000 of which were exported with a value of about $526 million, compared to a record high in 2017.

During recent years, Tunisia’s olive oil production reached 185,000 tons, however, it is expected to improve in the coming years to reach 230,000 tons at an annual rate. This will place Tunisia at a leading position among major international olive oil producers.

The Tunisian olive oil production is a major contributor to the economy’s stabilization. Reduced olive oil exports have affected the food trade, which was about $226 million during the first half of the year.

Production has improved globally this season among the largest producing countries except for Spain, showed figures.

Tunisia’s National Observatory of Agriculture (ONAGRI) announced that olive oil production in Spain will reach 1.35 million tons during the coming season, compared to 1.77 million tons in the previous season.

ONAGRI also noted that production in Italy will reach 270,000 tons and Greece 300,000 tons, marking an improvement compared to the previous season, and the rate in Portugal will reach 130,000 tons. These countries are among the most competitive with Tunisian olive oil in international markets.

The Strangest — & Tastiest — Ice Cream Flavors From Around the World

(THIS ARTICLE IS COURTESY OF TRIP TRIVIA)

 

The Strangest — & Tastiest — Ice Cream Flavors From Around the World

Did you know that July is National Ice Cream Month? If you’re in the west, you’d probably claim one of the classic flavors as your favorite: rocky road, butter pecan, cookie dough, chocolate chip and so on. But these choices are just a small representation of the weird and wild world of ice cream. If you’re interested in checking out a few less-popular ice cream flavors, give one of these a chance.

Wasabi

Credit: karinsasaki / iStock

You might be familiar with wasabi as the green, spicy, horseradish-like paste that’s served alongside sushi and other Japanese dishes. But did you know that this spicy root can be a great complement to ice cream?

Wasabi ice cream gives tasters the best of both worlds: sweet and creamy top notes followed by a distinct wasabi-like afterburn. It’s an unlikely — yet delicious — combination that fans of spicy foods need to try.

Horse Flesh

Credit: borchee / iStock

Wasabi is one thing, but Japanese ice cream purveyors took things one step further with a slightly stranger ingredient: raw horse flesh. This delicacy comes to us from a Tokyo-based “food amusement park,” which included an ice cream museum called Ice Cream City. Their mission was to come up with strange, exotic flavors that guests couldn’t help but try — and horse flesh ice cream was one of them.

There don’t seem to be many reports on how this flavor actually tasted. And we may never know. Ice Cream City is now closed, with many of its other memorable flavors being lost to history. Pickle, cow tongue, salad, grilled eggplant, and eel were among the museum’s most curious varieties. Not as strange as horse flesh, certainly, but strange enough.

Spaghetti and Cheese

Credit: Olgasun / iStock

Compared to horse flesh, spaghetti and cheese ice cream might seem kind of tame. Offered by the Heladeria Coromoto ice cream parlor in Venezuela, this flavor of ice cream is purportedly made with real spaghetti and cheese, two ingredients not commonly associated with ice cream. And this monstrous creation is only the beginning. The Venezuelan parlor is renowned for its strange ice cream concoctions that may rival even Tokyo’s Ice Cream City with a lineup of flavors including trout, mushrooms, and hot dogs.

Goat Cheese and Beet

Credit: Lisovskaya / iStock

What’s with these folks adding cheese to ice cream? Unlike the spaghetti and cheese concoction, tasters of the goat cheese and beet swirl (available at numerous locations across the U.S.) have nothing but good things to say. Though it sounds strange on paper, ice cream aficionados report that the mixture has a rich, earthy flavor backed by a thick creaminess that only cheese can provide.

Balsamic Fig and Mascarpone

Credit: melei5 / Shutterstock.com

Okay, maybe cheese ice cream is a bit more common than we thought. Enter our next flavor: balsamic-glazed fig swirled with Italian mascarpone cheese. This luxurious flavor is gourmet in every sense of the word, pairing rich, jammy figs against the sweet/sour combination of balsamic glaze and creamy cheese. Best of all, this isn’t some delicacy you’ll need to travel to find. This flavor is available through plenty of national ice cream vendors, and you might be able to find a pint at your nearest grocer.

Hot Sauce and Scorpion

Credit: holgs / iStock

When we started writing this article, we didn’t realize how deep the “strange ice cream” rabbit hole goes … and we may have gotten more than we bargained for. However, we must press on and report our next flavor: hot sauce + scorpion. Real scorpion.

Dubbed “The Scorpion Sting,” this flavor is the brainchild of the Delaware-based Ice Cream Store. It combines African vanilla, cinnamon, cayenne pepper, and hot sauce in a creamy swirl — garnished with a dried and specially-prepared scorpion right on top, all ready for consumption.

The scorpion is a startling addition, but tasters report that the flavor is actually pretty good. Since its inception, the Scorpion Sting has undergone a few adjustments, including the removal of the hot sauce and adding in some more fruity flavors. Today, it’s known in the Ice Cream Store as “Catching Fire.” But don’t worry — the scorpion hasn’t gone anywhere.

The Weirdest Ice Cream Out There

Credit: fcafotodigital / iStock

We hope you learned something from this — because we surely did. Don’t underestimate how far some companies are willing to go to come up with the weirdest and tastiest ice cream flavors in the world. Many of them are meant to be one-time novelties, but if there’s one area where novelty should be encouraged, it’s ice cream.

Worst ice cream flavors ever created

(THIS ARTICLE IS COURTESY OF TRIVIA GENIUS)

 

Worst ice cream flavors ever created

As Howard Johnson proclaimed in his 1920s hit: I scream, you scream, we all scream for ice cream. Whether it is the joy of hearing the chime of the ice cream truck, planning a visit to your local parlor, or simply purchasing a tub from the grocery store, there’s a great sensory excitement about eating ice cream. Nevertheless, there are flavors that have us screaming in fear rather than pleasure. Here’s a rundown of some of the most obscure ingredients used in our favorite summertime treat.

Akutaq Eskimo Ice Cream

There’s plenty of reasons to visit Alaska and this delicacy served throughout the state’s remote eskimo villages may or may not be one of them. The name akutaq comes from the Yup’ik language and means “something mixed”. While it can include berries, it also has ingredients such as hard animal fat, seal oil, and tundra greens. The frozen element is created by adding freshly fallen snow. Check out what the guys of Bizarre Foods thought about it.

Beef Tongue Flavor

Credit: Alp Aksoy/Shutterstock

The Japanese have been responsible for some incredibly weird flavors over the years, but adding the content of a fatty cow tongue to a sweet frozen snack has to be the height if insanity. This was once a classic at the former Ice Cream City in Tokyo’s Namco Namja Town. While it may not appeal to most palates, beef tongue ice cream was actually a big hit at the 2008 Yokohama Ice Cream Expo. Saying that, its competition was crab, eel, and raw horse.

Cheeseburger Ice Cream

In a bid to push culinary boundaries to their limits, a New Jersey diner celebrated National Cheeseburger Day in 2018 by combining two of America’s most-loved foods. Blending cream, ground beef, cheddar cheese, bacon, and more cheddar cheese, they conjured up a truly adventurous snack. Every order came with a side of fries to dip into the ice cream, too. In a variation, food trucks at Florida State Fair have previously served burgers topped with a scoop of Mexican-style fried ice cream.

Craft Beer Flavor

Credit: Brent Hofacker/Shutterstock

Craft beer is great and available on almost every corner. Ice cream is great and has also been available on every corner for decades. However, should the two ever go together and do they go well together? Enter the Atlanta-based craft beer brewers Frozen Pints, who got the idea after someone spilled beer into an ice cream maker at a party. The result is now tubs of curious pairings such as Honey IPA, Pumpkin Ale, and Cinnamon Espresso Stout ice cream.

Durian Flavor

If you aren’t familiar with the smell of the durian fruit then perhaps it’s a good thing. Food writer Richard Sterling once described it as “turpentine and onions, garnished with a gym sock.” The odor is so aggressive that it has been prohibited from public spaces in Malaysia, public transport in Singapore, and hotels in Hong Kong, Japan, and Thailand. If you are in New York and fancy tackling this potent charmer then stop by the Chinatown Ice Cream Factory.

Vegetable Flavor

Credit: Ledo/Shutterstock

Häagen-Dazs has done many excellent things for the ice cream industry, although the SpoonVege range launched in Japan is perhaps a step too far. Apparently the idea was to produce a slightly healthier dessert by adding elements of fruits and vegetables to an already tried, tested, and much-loved recipe. The result was the choice between either tomato and cherry or carrot and orange flavor. Maybe better to eat a plate of greens first and then finish with a pint of cookie dough chip.

The Tastiest Asian Dishes You’ve (Probably) Never Heard Of

(THIS ARTICLE IS COURTESY OF TRIP TRIVIA)

 

The Tastiest Asian Dishes You’ve Never Heard Of

Everyone loves some good Chinese takeout on the right occasion, but there’s a whole lot more out there than Kung Pao chicken and beef-and-broccoli. Depending on where you travel in Asia, people eat just about everything that moves, and a big part of the secret is that they learned how to make it delicious. Without dabbling too far into the bizarre, there are a handful of absolutely decadent dishes within Asian cuisine across the continent that you’d do yourself a disservice not to try.

Nasi Lemak – Malaysia

Credit: bonchan / iStock

Nasi Lemak is the national dish of Malaysia. The literal translation of its name is “oily rice,” but “creamy” makes for a more accurate (and appetizing) contextual translation. The preparation of the dish starts with soaking rice in coconut cream before it’s steamed with pandan leaves. The fragrant rice is served wrapped in banana leaves with garnish of cucumber slices, fried anchovies, roasted peanuts, and fried egg. This is a popular breakfast food.

Kare-Kare – Philippines

Credit: arvie caballero / iStock

This Philippine stew derives its name from the word “curry,” but it’s nothing like anything you’ve had at an Indian or Thai restaurant. The broth is made from stewed oxtail, beef, and tripe, though it can sometimes be made with seafood, vegetables, or offal. The broth is mixed with savory peanut sauce to make a thick and complex flavor profile.

Char Kway Teow – Malaysia

Credit: Kadek Bonit Permadi / iStock

If you don’t know about Asian pork buns, then you need to find your nearest dim sum restaurant as soon as possible—but this lesser-known Malaysian street food is just as delicious, though not quite as portable. The name translates to “stir-fried rice cake strips,” which is a somewhat straightforward description. The noodles are browned with soy sauce and served with meat, fish cake, egg, and sausage to create a stir-fried street-food delight.

Amok Trey – Cambodia

Credit: Zoltan Tarlacz / Shutterstock.com

To celebrate the Water Festival in Cambodia, the locals serve their traditional dish, Amok trey—a light and colorful dish. The preparation involves coating a fish with thick coconut milk and freshly ground spices known as kroeung, though many dishes offer variants served with chicken, beef, and other alternatives. It’s then steamed in banana leaves to form a thick curry that features noni leaves and fingerroot.

Gamjatang – Korea

Credit: fishwork / iStock

This spicy Korean soup uses a broth made from pork neck bones with red hot peppers. The high heat of the broth-making softens the meat to its ideal tenderness. Potatoes, cellophane noodles, radish greens, green onions, and perilla leaves are added to the soup to make a savory-spicy treat. Though it used to be nearly impossible to find the soup outside of Korea, these days it’s featured prominently in Korean restaurants in the United States and abroad.

Babi Guling – Indonesia

Credit: WEKWEK / iStock

There’s a hint of irony to be found in that one of the most delicious pork dishes has its origins in a Muslim-majority nation, but the Balinese know how to cook a pig. The slow-roasted pork is seasoned with ginger, galangal, turmeric, chilies, and shrimp paste to make a sweet, spicy, and savory profile that compliment the tender-on-the-inside, crispy-on-the-outside porcine.

Rendang – Indonesia & Malaysia

Credit: asab974 / iStock

This food of the Minangkabau culture sits on the fence as to its status as a curry, but its classification has no bearing on its flavor. There’s a whole laundry list of ingredients that goes into rendang, including ginger, galangal, turmeric, lemongrass, garlic, shallots, chili’s, anise, cinnamon, cardamom, cloves, and lime leaves among others. The ingredients are slow-cooked until all the liquid is gone and the meat is well-done, which makes for hefty absorption of the intense flavors.

How McDonald’s took over the world

(THIS ARTICLE IS COURTESY OF TRIVIA GENIUS)

 

How McDonald’s took over the world

Some say they love it, some say they hate it, and those raking in megabucks through franchises certainly say I’m Lovin’ It. Whatever your opinion of McDonald’s, there’s no denying its worldwide popularity and influence on the fast food industry. From a single restaurant in 1940, in 2018 the chain reported over 36,000 restaurants in 101 countries that collectively served around 69 million customers per day. The company has battled environmental criticismlawsuits and mass staff strikes, yet remain a leader in their field. Here’s how McDonald’s took over the world.

The McDonald Brothers and Early Years

Credit: Andrey Bayda/Shutterstock

The rags-to-riches journey began in 1940 in San Bernardino, California when siblings Richard and Maurice McDonald had a dream to make $1 million before turning 50. They opened a drive-in restaurant with carhop girls delivering cheap sandwiches to a clientele of mostly teenage and young adult males. Eager to streamline the business, the brothers introduced the Speedee Service System in 1948, which featured 15 cent hamburgers, fries, and milkshakes. On the back of their newly-found success, the siblings launched their first franchising campaign, with new stands opening in 1953.

Ray Kroc and the First Official McDonald’s

Credit: blanscape/iStockphoto

In 1954, the Chicagoan Ray Kroc, who was a distributor for a milkshake machine used by the McDonald brothers, visited the San Bernardino stand. Impressed by the potential of the business, Kroc convinced the McDonalds to let him become their franchising agent. He opened the first official McDonald’s restaurant in Des Plaines, Illinois and had plans to expand nationwide and globally. By 1959 he had inaugurated 102 locations and bought the brothers out in 1961.

The Big Mac and the Golden Arches

Credit: Grzegorz Czapski/Shutterstock

The 1960s was a time of great change and development for McDonald’s. The Filet-O-Fish debuted in 1962 and helped combat falling hamburger sales on Fridays in areas with strong Roman Catholic communities. Ronald McDonald replaced the Speedee chef as the company mascot in 1963. He was later joined by characters such as Hamburglar and Mayor McCheese, who helped to increase the chain’s appeal to children. Today’s legendary Big Mac appeared on menus in 1967 and some five billion were consumed in the first two years. At the end of the decade the iconic golden arches started to spring up. The colors were chosen because red is said to trigger hunger and yellow happiness.

The Drive-Thru and International Expansion

Credit: Jonathan Weiss/Shutterstock

With soldiers from Fort Huachuca prohibited from getting out of their vehicles in uniform, McDonald’s opened its first drive-thru in Sierra Vista, Arizona in 1975. This proved to be a catalyst for drive-thru restaurants across the USA and fast food fans relished in the company policy of delivering orders in 50 seconds or less. Having already successfully opened restaurants in British Columbia and Puerto Rico, the company entered 58 new countries by the early 1990s. In China the name has been adapted to Mai Dang Lao to fit with the phonetics of the language. Kosher food is served in Israel, and halal products are offered in Arab countries.

McDonald’s Today

Credit: kruwt/iStockphoto

Today the McDonald’s brand is omnipresent the world over. Restaurant designs have changed from a kids’ focus to a family environment. There’s braille and picture menus specifically designed to aid customers with hearing, speech, and vision difficulties. There’s table service at some, self-service kiosks, mobile ordering, and home delivery. The menu has moved with the times, expanding from hamburgers and fries to include options such as breakfast, coffee, gluten-free items, ice creams, juices, and salads. What’s more, avid fans can relax knowing that the Big Mac, Happy Meal, Quarter Pounder, and other classics are all here to stay.

5 things apples have been used for throughout history

(THIS ARTICLE IS COURTESY OF TRIVIA GENIUS)

 

5 things apples have been used for throughout history

Apples have always been a popular fruit all over the world. While they were not originally from America (the first country to make apples a sought-after food was Persia), they have become an extremely “American” fruit, being used in everything from apple pie, to savory dishes like pork roast. Apples have had many different uses in different places throughout the centuries, though, some of which may surprise you.

Planting orchards

Credit: S847 / iStock

The first American apple orchard was planted in 1625 by a man named William Blackstone. He created this orchard by planting apples/apple seeds from Europe on Beacon Hill in Boston in order to bring the beloved fruit to America. Many other Americans followed suit, planting their own apple orchards on American soil. The first governor of Massachusetts, for instance, wrote all about his own orchard in his account book, where he also mentioned that his children set fire to part of it and burned down 500 of his trees. Founding Fathers George Washington and Thomas Jefferson were orchardists as well, although their orchards fared much better than the governor’s.

To explain gravity

Credit: lucentius / iStock

While most of us remember the story about Isaac Newton getting bopped on the head by an apple in the 17th century and suddenly coming up with the concept of gravity, that is most likely not exactly how it happened. Newton, a college student at the time, really was in his family’s orchard in England when he saw an apple fall from a tree, but it probably didn’t hit him on the head. The way that it fell straight down to the ground instead of to the side or in another direction got him to thinking, which eventually led to his developing the universal law of gravitation.

Magic

Credit: nata_vkusidey / iStock

According to some legends, apples have a connection to the “fairy world.” The tradition of bobbing for apples at Halloween is related to the idea that both apples and water have a supernatural link to other worlds beyond our own. Some other Halloween traditions say that taking a bite out of an apple and sleeping with it under your pillow will make you have a dream about the person who will be your true love. It is also said that falling asleep in an apple orchard could make you wake up years later, and that burying treasure under an apple tree will ensure that it will never decompose or be discovered by anyone else.

Symbolism

Credit: docent / Shutterstock.com

Everyone has heard the story of the Garden of Eden, in which Eve is tempted to eat the fruit from the Tree of Knowledge of Good and Evil, and she does it, dooming her companion Adam and the rest of the human race that came after them. For centuries, people have believed that the fruit that is referred to in this story is the apple, but this is actually not true. The type of fruit is never specified, meaning it could have been anything from a fig to an olive to a banana. Early artists, though, depicted this fruit as being an apple, perhaps because in Latin the word “malus” means both “evil” and “apple.” This associated the Forbidden Fruit with an apple in everyone’s mind, and the symbolism has hung on for hundreds of years.

Health

Credit: RomoloTavani / iStock

You knew we couldn’t get through an article about apples without reciting the compulsory phrase: “An apple a day keeps the doctor away.” This idea has been around for thousands of years, with some cultures believing that apples could make them immune to sickness, or even immortal. Today, apples have been scientifically proven to help reduce allergic reactions by slowing down the body’s secretion of histamine, as well as to shorten the length and severity of migraines. They have also been shown to help with digestion by slowing down the process and making you feel fuller and more satisfied longer.

Bukola Orry

A Nigerian/Italian lifestyle blog

Shalini's Books & Reviews

Blogger, Reviewer, Publicist, Beta Reader

my quest blog

seeking art, nature, humanity and understanding

shineb4

Just another WordPress.com site

Belle Provence Travels

A South of France Blog

Out My Window

musings by Sara Somers

Taste of France

The beautiful life in the other South of France

the twisted yarn

Knitting, crochet, running, and silliness.

The Historic New England Project

Join my journey to visit all thirty-eight Historic New England properties by November 7, 2019

%d bloggers like this: