My MLGPON partner Anis asked a question about the THERMOMIX over her FB page as she was genuinely curious to know why the yays or nays of this "German All-in-One" Smart Kitchen. It made me rethink my story and how I got onboard first as a user ...and months later...as a Sales Advisor.
I now lead a growing team of 18 Sales Advisor. We started #DVaromas 3 periods ago (give or take, 3 months ago). It's been a fun journey so far, especially since it gives me creative sanity that helps with my "main" job as a content creator and presenter host.
It's a long read, but I want to share it here too.
Pons Story with Moe
So here is MY story.
I'm not a big fan of cooking - simply because my ego was bruised many a times when my attempts to cook curry and sambals were received with a rather (though constructive) "meh" from le hubby who was surrounded by good cooks throughout his childhood.
But my curiousity was piqued when I kept seeing posts about the Thermomix and how good it was. My bestfriend Wyomia Tsai shared how the TMX was able to cook low GI rice for her husband Stephen Ong who has diabetes (and she is not an advisor so her sharing *felt* more authentic).
However, with the MCO, heavily pregnant, no helper and getting pretty sick of ordering food when le hubby craved for his Tom Yams and Fish Head Curry, I felt the urge to buy it. The problem was? The pandemic did not just take away lives, but livelihoods too. With my last stages of pregnancy (and I was warned by my doctor to take it easy), and event cancelled or postponed left right centre - finances were tight.
So I was a bit #dengkike with the posts of friends and celebs posting their units up. I even made a parody video using my TAMBUNAN MIXER to show that my pressure cooker could do the job making my favourite Beef Stew. BUT lama2, I could not tahan.
I researched the shit out of it and told Azmi, I WANT THE THERMOMIX. He said NO. "Are you bloody kidding me? The unit costs RM7k???"
BUT DAPHNE IKING BAINI.
I found a way. When you want something really badly, you WILL find a way!
I told Azmi, IF I find the money and NOT touch our savings ... can I get it? He said jokingly, "go and sell your handbag".
I didn't, but what I did was I contacted Wyomia. Asked her how much did I have in Young Living Comms that I have not touched (she's been asking me to build the YL business, but I was already overwhelmed with projects and preferred to just be a user. However, I was on essential rewards program for some time because I'm a fan of EO and Ningxia drinks, so I had quite a bit of savings there).
I cashed that deposit out and paid my unit in cash! I've not regretted the decision and was happily sharing my TMX journey with my followers.
Almost a year later, Anis approached me asking how IS the TMX "Is it really as good as it claims? What's the business model like? Show me". I was already a consultant with Norwex then, so I had NO interest in another networking business. But Anis ni ... she's my business partner for a reason. I chose to team up with her (MLGPON) because I trust her business acumen and her strength is numbers.
We were neighbours and continued to develop our friendship despite her move to London and now Jamaica. So she became Chairman, and I became CEO of our MLGPON biz. And here we are, 3 months into the Thermomix #DVaromas business and with her guidance, I am now the Junior Team Manager for DVAs.
I am passionate not just about this smart all in one kitchen, but my growing team too. While Anis looks at numbers, I look at the other rezeki I've found in this journey with TMX.
I love cooking and baking again (So much so, that I'm reorganising my kitchen) , no longer ordering in (except to show support to some local entrepreneurs) and the love and friendship I have gained... MASHAALLAH! That is priceless!!
And my marriage?
The man who was sceptical about this gadget asked whether we should invest in another TMX.
"So you can cook solo for your demos when your SAs can't commit".
He's been such a champ helping our team with the technical side of things so we can run a fantastic cooking demo show, albeit staying safe at home. Just like how Norwex has changed our lives, Thermomix has too.
I only choose the best products to invest in. The ROI owning or earning the TMX is priceless.
#TeamDVaromas #thermomixmalaysia #Thermomixadvisor #dvaromas
同時也有6部Youtube影片,追蹤數超過0的網紅ah Veee,也在其Youtube影片中提到,原意是到北角新開的韓國超市,可惜遇上狀況,變成了食在北角。這間熟食中心大排檔在區內很有名很多年,我吃過幾次,每次都保持高水準,也夠鑊氣! •••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••• ▶Sub...
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【 黎安友專文 l 中國如何看待香港危機 】
美國哥倫比亞大學的資深中國通黎安友(Andrew Nathan)教授最近在《外交事務》(Foreign Affairs)雜誌的專文,值得一看。
黎安友是台灣許多中國研究學者的前輩級老師,小英總統去哥大演講時,正是他積極促成。小英在美國的僑宴,黎安友也是座上賓。
這篇文章的標題是:「中國如何看待香港危機:北京自我克制背後的真正原因」。
文章很長,而且用英文寫,需要花點時間閱讀。大家有空可以看看。
Andrew這篇文章的立論基礎,是來自北京核心圈的匿名說法。以他在學術界的地位,我相信他對消息來源已經做了足夠的事實查核或確認。
這篇文章,是在回答一個疑問:中共為何在香港事件如此自制?有人說是怕西方譴責,有人說是怕損害香港的金融地位。
都不是。這篇文章認為,上述兩者都不是中共的真實顧慮。
無論你多痛恨中共,你都必須真實面對你的敵人。
中共是搞經濟階級鬥爭起家的,當年用階級鬥爭打敗國民黨。而現在,中共正用這樣的思維處理香港議題。
文章有一句話:“China’s response has been rooted not in anxiety but in confidence.” 這句話道盡階級鬥爭的精髓。
中共一點都不焦慮。相反地,中共很有自信,香港的菁英階級及既得利益的收編群體,到最後會支持中共。
這個分化的心理基礎,來自經濟上的利益。
文中還提到,鄧小平當年給香港五十年的一國兩制,就是為了「給香港足夠的時間適應中共的政治系統」。
1997年,香港的GDP佔中國的18%。2018年,這個比例降到2.8%。
今日的香港經濟,在中共的評估,是香港需要中國,而不是中國需要香港。
中共正在在意的,是香港的高房價問題。香港的房價,在過去十年內三倍翻漲。
文章是這樣描述:
“Housing prices have tripled over the past decade; today, the median price of a house is more than 20 times the median gross annual household income. The median rent has increased by nearly 25 percent in the past six years. As many as 250,000 people are waiting for public housing. At the same time, income growth for many Hong Kong residents has fallen below the overall increase in cost of living.”
無論你同不同意這些說法,都請你試圖客觀地看看這篇文章。
有趣的是,黎安友在文章中部分論點引述了他的消息來源(但他並沒有加上個人評論),部分是他自己的觀察。
#護台胖犬劉仕傑
Instagram: old_dog_chasing_ball
新書:《 我在外交部工作 》
**
黎安友原文:
https://www.foreignaffairs.com/articles/china/2019-09-30/how-china-sees-hong-kong-crisis?fbclid=IwAR2PwHns5gWrw0fT0sa5LuO8zgv4PhLmkYfegtBgoOMCD3WJFI3w5NTe0S4
How China Sees the Hong Kong Crisis
The Real Reasons Behind Beijing’s Restraint
By Andrew J. Nathan September 30, 2019
Massive and sometimes violent protests have rocked Hong Kong for over 100 days. Demonstrators have put forward five demands, of which the most radical is a call for free, direct elections of Hong Kong’s chief executive and all members of the territory’s legislature: in other words, a fully democratic system of local rule, one not controlled by Beijing. As this brazen challenge to Chinese sovereignty has played out, Beijing has made a show of amassing paramilitary forces just across the border in Shenzhen. So far, however, China has not deployed force to quell the unrest and top Chinese leaders have refrained from making public threats to do so.
Western observers who remember the violent crackdown on pro-democracy demonstrators in Tiananmen Square 30 years ago have been puzzled by Beijing’s forbearance. Some have attributed Beijing’s restraint to a fear of Western condemnation if China uses force. Others have pointed to Beijing’s concern that a crackdown would damage Hong Kong’s role as a financial center for China.
But according to two Chinese scholars who have connections to regime insiders and who requested anonymity to discuss the thinking of policymakers in Beijing, China’s response has been rooted not in anxiety but in confidence. Beijing is convinced that Hong Kong’s elites and a substantial part of the public do not support the demonstrators and that what truly ails the territory are economic problems rather than political ones—in particular, a combination of stagnant incomes and rising rents. Beijing also believes that, despite the appearance of disorder, its grip on Hong Kong society remains firm. The Chinese Communist Party has long cultivated the territory’s business elites (the so-called tycoons) by offering them favorable economic access to the mainland. The party also maintains a long-standing loyal cadre of underground members in the territory. And China has forged ties with the Hong Kong labor movement and some sections of its criminal underground. Finally, Beijing believes that many ordinary citizens are fearful of change and tired of the disruption caused by the demonstrations.
Beijing therefore thinks that its local allies will stand firm and that the demonstrations will gradually lose public support and eventually die out. As the demonstrations shrink, some frustrated activists will engage in further violence, and that in turn will accelerate the movement’s decline. Meanwhile, Beijing is turning its attention to economic development projects that it believes will address some of the underlying grievances that led many people to take to the streets in the first place.
This view of the situation is held by those at the very top of the regime in Beijing, as evidenced by recent remarks made by Chinese President Xi Jinping, some of which have not been previously reported. In a speech Xi delivered in early September to a new class of rising political stars at the Central Party School in Beijing, he rejected the suggestion of some officials that China should declare a state of emergency in Hong Kong and send in the People’s Liberation Army. “That would be going down a political road of no return,” Xi said. “The central government will exercise the most patience and restraint and allow the [regional government] and the local police force to resolve the crisis.” In separate remarks that Xi made around the same time, he spelled out what he sees as the proper way to proceed: “Economic development is the only golden key to resolving all sorts of problems facing Hong Kong today.”
ONE COUNTRY, TWO SYSTEMS, MANY QUESTIONS
Chinese decision-makers are hardly surprised that Hong Kong is chafing under their rule. Beijing believes it has treated Hong Kong with a light hand and has supported the territory’s economy in many ways, especially by granting it special access to the mainland’s stocks and currency markets, exempting it from the taxes and fees that other Chinese provinces and municipalities pay the central government, and guaranteeing a reliable supply of water, electricity, gas, and food. Even so, Beijing considers disaffection among Hong Kong’s residents a natural outgrowth of the territory’s colonial British past and also a result of the continuing influence of Western values. Indeed, during the 1984 negotiations between China and the United Kingdom over Hong Kong’s future, the Chinese leader Deng Xiaoping suggested following the approach of “one country, two systems” for 50 years precisely to give people in Hong Kong plenty of time to get used to the Chinese political system.
But “one country, two systems” was never intended to result in Hong Kong spinning out of China’s control. Under the Basic Law that China crafted as Hong Kong’s “mini-constitution,” Beijing retained the right to prevent any challenge to what it considered its core security interests. The law empowered Beijing to determine if and when Hong Kongers could directly elect the territory’s leadership, allowed Beijing to veto laws passed by the Hong Kong Legislative Council, and granted China the right to make final interpretations of the Basic Law. And there would be no question about who had a monopoly of force. During the negotiations with the United Kingdom, Deng publicly rebuked a top Chinese defense official—General Geng Biao, who at the time was a patron of a rising young official named Xi Jinping—for suggesting that there might not be any need to put troops in Hong Kong. Deng insisted that a Chinese garrison was necessary to symbolize Chinese sovereignty.
Statements made by U.S. politicians in support of the recent demonstrations only confirm Beijing’s belief that Washington seeks to inflame radical sentiments in Hong Kong.
At first, Hong Kongers seemed to accept their new role as citizens of a rising China. In 1997, in a tracking poll of Hong Kong residents regularly conducted by researchers at the University of Hong Kong, 47 percent of respondents identified themselves as “proud” citizens of China. But things went downhill from there. In 2012, the Hong Kong government tried to introduce “patriotic education” in elementary and middle schools, but the proposed curriculum ran into a storm of local opposition and had to be withdrawn. In 2014, the 79-day Umbrella Movement brought hundreds of thousands of citizens into the streets to protest Beijing’s refusal to allow direct elections for the chief executive. And as authoritarianism has intensified under Xi’s rule, events such as the 2015 kidnapping of five Hong Kong–based publishers to stand trial in the mainland further soured Hong Kong opinion. By this past June, only 27 percent of respondents to the tracking poll described themselves as “proud” to be citizens of China. This year’s demonstrations started as a protest against a proposed law that would have allowed Hong Kongers suspected of criminal wrongdoing to be extradited to the mainland but then developed into a broad-based expression of discontent over the lack of democratic accountability, police brutality, and, most fundamentally, what was perceived as a mainland assault on Hong Kong’s unique identity.
Still, Chinese leaders do not blame themselves for these shifts in public opinion. Rather, they believe that Western powers, especially the United States, have sought to drive a wedge between Hong Kong and the mainland. Statements made by U.S. politicians in support of the recent demonstrations only confirm Beijing’s belief that Washington seeks to inflame radical sentiments in Hong Kong. As Xi explained in his speech in September:
As extreme elements in Hong Kong turn more and more violent, Western forces, especially the United States, have been increasingly open in their involvement. Some extreme anti-China forces in the United States are trying to turn Hong Kong into the battleground for U.S.-Chinese rivalry…. They want to turn Hong Kong's high degree of autonomy into de facto independence, with the ultimate objective to contain China's rise and prevent the revival of the great Chinese nation.
Chinese leaders do not fear that a crackdown on Hong Kong would inspire Western antagonism. Rather, they take such antagonism as a preexisting reality—one that goes a long way toward explaining why the disorder in Hong Kong broke out in the first place. In Beijing’s eyes, Western hostility is rooted in the mere fact of China’s rise, and thus there is no use in tailoring China’s Hong Kong strategy to influence how Western powers would respond.
IT’S NOT ABOUT THE BENJAMINS
The view that Xi has not deployed troops because of Hong Kong’s economic importance to the mainland is also misguided, and relies on an outdated view of the balance of economic power. In 1997, Hong Kong’s GDP was equivalent to 18 percent of the mainland’s. Most of China’s foreign trade was conducted through Hong Kong, providing China with badly needed hard currencies. Chinese companies raised most of their capital on the Hong Kong stock exchange. Today, things are vastly different. In 2018, Hong Kong’s GDP was equal to only 2.7 percent of the mainland’s. Shenzhen alone has overtaken Hong Kong in terms of GDP. Less than 12 percent of China’s exports now flow through Hong Kong. The combined market value of China’s domestic stock exchanges in Shanghai and Shenzhen far surpasses that of the Hong Kong Stock Exchange, and Chinese companies can also list in Frankfurt, London, New York, and elsewhere.
Although Hong Kong remains the largest offshore clearing center for renminbi, that role could easily be filled by London or Singapore, if Chinese leaders so desired.
Investment flowing into and out of China still tends to pass through financial holding vehicles set up in Hong Kong, in order to benefit from the region’s legal protections. But China’s new foreign investment law (which will take effect on January 1, 2020) and other recent policy changes mean that such investment will soon be able to bypass Hong Kong. And although Hong Kong remains the largest offshore clearing center for renminbi, that role could easily be filled by London or Singapore, if Chinese leaders so desired.
Wrecking Hong Kong’s economy by using military force to impose emergency rule would not be a good thing for China. But the negative effect on the mainland’s prosperity would not be strong enough to prevent Beijing from doing whatever it believes is necessary to maintain control over the territory.
CAN’T BUY ME LOVE?
As it waits out the current crisis, Beijing has already started tackling the economic problems that it believes are the source of much of the anger among Hong Kongers. Housing prices have tripled over the past decade; today, the median price of a house is more than 20 times the median gross annual household income. The median rent has increased by nearly 25 percent in the past six years. As many as 250,000 people are waiting for public housing. At the same time, income growth for many Hong Kong residents has fallen below the overall increase in cost of living.
london local food 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[News / 甜點新聞] 前 Café Pouchkine 主廚 Nina Métayer 將在倫敦開店 / Nina Métayer, ex-international sweet creations Chef of Café Pouchkine to open her own shop in London
🍰 這兩年,#巴黎的甜點界與飲食地貌愈加國際化。不僅巴黎人對異國食物的接受程度越來越高、越來越多外國人在巴黎開店外,#許多法國主廚們也紛紛走入國際市場,將自己的作品帶出國境。英國的 Harrods 百貨公司從7月19日開始,邀請包括 Pierre Hermé Paris、Angelo Musa、Yann Couvreur 與 Cedric Grolet(8月30日至9月8日)等四位高知名度的法國甜點主廚,在 Harrods 的茶沙龍與 Roastery & Bake Hall 美食街販賣他們代表作品。現在更有法國主廚選擇在英國開始自己的第一家店。
Nina Métayer 是 #近年最受矚目的年輕法國甜點主廚之一,年僅31歲。之前在巴黎知名的甜點店 Café Pouchkine 擔任主廚,負責全球甜點創作,代表作「Matriochka」是以俄羅斯娃娃為外型發想的慕斯蛋糕,呼應該店與她本人的俄羅斯血統。她在 2016 與 2017 年分別由 Le Chef 雜誌和 Gault&Millau France 美食評鑑評選為年度最佳甜點主廚。在接掌 Café Pouchkine 之前,她曾擔任 Jean-François Piège - Page Officielle 主廚的 Grand Restaurant(米其林二星)餐廳與 Hotel Raphael Paris 甜點主廚;並在 YANNICK ALLENO OFFICIEL 主廚掌管 Le Meurice 廚房時,跟隨當時的天才年輕甜點主廚 Camille Lesecq 一起工作(後者正是讓 Cédric Grolet 與 Maxime Frederic 主廚都敬畏有加、對其作品與為人都讚嘆不已的主廚)。
Nina 在 Hôtel Raphael 時創作的「Île Flottante Exotique」(熱帶水果漂浮島)被法國專業飲食媒體 Atabula 選為「2014年最佳甜點」之一,讓她一舉成名。接下來她參加甜點競賽節目 Qui sera le prochain grand pâtissier ? 第三季獲得季軍,因此被 Jean François Piège 主廚挖掘,到後者的 Grand Restaurant 擔任甜點主廚並協助開幕,該餐廳第二年即獲得米其林二星肯定。Nina 在今年年初離開 Café Pouchkine 後,一直沒有確切的消息說明她的下一步,直到上週她在自己的 Instagram story 裡透露馬上將有驚喜與大家分享,並放了一段影片,畫面中寬廣的空間暗示了新店籌備中的動態,讓她的粉絲們都激動不已。不過今天 Le Chef 雜誌正式報導這家新店會在倫敦,大概讓不少她的法國粉絲們心碎。
🎈Nina 的新店位於倫敦 Elephant and Castle 的 Mercato Metropolitano 美食廣場,該品牌起源於 2015 年米蘭世界博覽會的一個使廢棄老車站重生的永續生活計畫,後來他們將「永續生活」(sustainable living)與在地社區發展的概念延伸,在倫敦的 Elephant and Castle 找到了一個廢棄的紙工廠,將其整理重建,成為一個佔地超過 4,500平方公尺、擁有來自世界各地超過 50 個商家的美食廣場與食材市集。Nina 非常欣賞該品牌的精神,因此當後者提出合作時,她絲毫沒有猶豫便立即答應了。她的新店將提供麵包(由她的品牌自行生產製作)、維也納酥皮麵包與甜點。由於 Mercato Metropolitano 將持續在倫敦擴點,Nina 的品牌也將有另外兩家分店。
延伸閱讀與相關連結:
Nina 為 Café Pouchkine 創作的 2018 年聖誕節蛋糕:https://tinyurl.com/y5df8mx6
2017 年的「Matriochka」俄羅斯娃娃聖誕節蛋糕:https://tinyurl.com/y2qna94r
Nina 的 Instagram 帳戶:https://www.instagram.com/ninametayer/
Mercato Metropolitano:https://www.mercatometropolitano.com/home/
*************
Paris pastry industry and the Parisian food landscape have become more internationalised in recent years. Exotic food has gained popularity, more expats have opened their own shops, and Parisian chefs have started to set their foot abroad. For example, this year from July till September, Harrods invites 4 famous French pastry chefs including Pierre Hermé, Angelo Musa, Yann Couvreur, and Cédric Grolet to come to London and share their signature pastries and desserts with the British. Now there’s a French pastry chef decided to open her very first shop in the UK rather than in her own country.
Nina Métayer, the 31-year-old young pastry chef is one of the most talented and expected in her generation. She was in charge of the sweet creations at Café Pouchkine in Paris. “Matriochka”, her signature, is a mousse cake in shape of Russian dolls, echoing the Russian heritage of the pastry shop and herself. She was selected as “Pastry chef of the year” in 2016 and 2017 by the prestigious magazine “Le Chef” and Gault & Millau guide respectively. Before taking over the pastry kitchen of Café Pouchkine, she was the pastry chef of Grand Restaurant by Jean-François Piège (a Michelin 2-star restaurant) and of Hotel Raphael. Her debut was at Le Meurice, headed by Yannick Alleno and Camille Lesecq.
Her “Île Flottante Exotique” created at Hotel Raphael is the dessert that made her known to the industry. It was credited as one of the “best dessert of the year 2014” by Atabula. She participated the 3rd season of “Qui sera le prochain grand pâtissier?”, a famous French baking competition TV show featuring professional pastry chefs, and got the 3rd place, and then was scouted and recruited by the chef Jean-François Piège. She helped the opening of Grand Restaurant and the latter got its two Michelin stars in the following year. The world has been eager to know her next step after she left Café Pouchkine earlier this year, but she’s been quite discrete until last week. She shared in her Instagram story videos of her new project, a “nice surprise” for her followers. She showed a visit to a huge space and hinted that this could be where she’s going to settle.
The Chef magazine has just confirmed that Nina’s going to open her own shop, however in London, which might have broken the hearts of some of her fans. Situated in Mercato Metropolitano, a street food hall and the first sustainable and inclusive community market in Elephant and Castle, London, Nina’s shop is going to offer fresh bread (produced by her own bakery), viennoiseries, and cakes. Mercato Metropolitano started from a pilot project realised during the 2015 World Expo in Milan. The team has brought back in life an unused railway station which has retained the original appearance of the site and nurtured local communities. The concept was then extended to London and their first site was opened in 2016. Two other sites will be opened soon (both in London) and Nina’s shop will be extended in both sites.
🔖 To know more about Nina and this topic:
The 2018 Christmas cake Nina created for Café Pouchkine : https://tinyurl.com/y5df8mx6
Matriochka, Nina’s 2017 Christmas cake creation: https://tinyurl.com/y2qna94r
Find out more of Nina’s creations on her Instagram account: https://www.instagram.com/ninametayer/
Mercato Metropolitano: https://www.mercatometropolitano.com/home/
#yingspastryguide #paris #london #ninametayer
london local food 在 ah Veee Youtube 的精選貼文
原意是到北角新開的韓國超市,可惜遇上狀況,變成了食在北角。這間熟食中心大排檔在區內很有名很多年,我吃過幾次,每次都保持高水準,也夠鑊氣!
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london local food 在 志祺七七 X 圖文不符 Youtube 的精選貼文
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#牛奶 #優越感
重點:
00:00 前導
01:39 右翼人士與牛奶的關聯
03:19 能喝牛奶的人種比較優秀?!
04:43 我們原本都有乳糖不耐
05:30 考古研究的證據是?
07:03 牛奶何時成為餐桌常客?
08:39 牛奶普及帶來的各種問題
10:06 我們的觀點
11:03 提問
10:44 結尾
【 製作團隊 】
|企劃:蛋糕說話時屑屑請閉嘴
|腳本:蛋糕說話時屑屑請閉嘴
|編輯:土龍
|剪輯後製:Pookie
|剪輯助理:歆雅、珊珊
|演出:志祺
——
【 本集參考資料 】
→人類也會被馴化?從乳糖不耐症,看人類基因的轉變——《祖先的故事》:https://bit.ly/37j9DCu
→牛奶:新納粹的象徵:https://bit.ly/2Vaoaed
→考古探密:奶與蜜: https://bit.ly/39pWxpM
→乳糖不耐症的亞洲人為什麼特別多?從喝牛奶的歷史談起:https://bit.ly/2KQEgrH
→乳糖不耐症怎麼辦?如何改善與治療?專家圖文完整教學:https://bit.ly/2Jj5Ixh
→為何牛奶會讓人「小時好好,長大拉拉」?乳糖不耐和基因調控──《生命如何創新》:https://bit.ly/3ljzsqZ
→德國青銅時代的戰士們,大多乳糖不耐:https://bit.ly/3mjibzQ
→衛生福利部國民健康署:https://bit.ly/2VaoyJH
→Alkon, A. H., & Agyeman, J. (Eds.). (2011). Cultivating food justice: Race, class, and sustainability. MIT press.
→Archaeology: The milk revolution:https://go.nature.com/2JpUwza
→Are the US Dietary Guidelines on Milk Racist?:https://bit.ly/39n41K8
→Bertron, P., Barnard, N. D., & Mills, M. (1999). Racial bias in federal nutrition policy, Part I: The public health implications of variations in lactase persistence. Journal of the National Medical Association, 91(3), 151–157.
→Cohen, M., & Otomo, Y. (Eds.). (2017). Making Milk: The Past, Present and Future of Our Primary Food. Bloomsbury Publishing.
→Doctor Explains Why Pro-Dairy USDA Dietary Guidelines Are Racist:https://bit.ly/3fMvaaz
→Dupuis, E. (2002). Nature's Perfect Food: How Milk Became America's Drink. New York; London: NYU Press. Retrieved November 12, 2020, from:http://www.jstor.org/stable/j.ctt9qfmj5
→Freeman, A. (2013). The unbearable whiteness of milk: Food oppression and the USDA. UC Irvine L. Rev., 3, 1251.
→Got milk? How lactose tolerance influenced economic development:https://to.pbs.org/36eEAIP
→Got Milk? Neo-Nazi Trolls Sure as Hell Do:https://bit.ly/39sODMB
→Got Nazis? Milk Is New Symbol Of Racial Purity For White Nationalists:https://bit.ly/2JiNigi
→How the alt-right uses milk to promote white supremacy:https://bit.ly/3fKh8Gl
→Is milk healthy? Canada's new food guide says not necessarily:https://bbc.in/3o1aNtc
→McClure SB, Magill C, Podrug E, Moore AMT, Harper TK, Culleton BJ, et al. (2018) Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago. PLoS ONE 13(9): e0202807. :https://bit.ly/3q7rPb0
→Milk, a symbol of neo-Nazi hate:https://bit.ly/2J7iNKB
→Miller, Alex. ‘White Power Milk: Art, Or Real, Or Advertising?’ VICE. 1 June 2011.
→Neolithic Europeans were lactose intolerant:https://bit.ly/3lfIHJ5
→No use crying:The ability to digest milk may explain how Europe got rich:https://econ.st/39sOIQp
→Smith, Jack. ‘Milk is the New Creamy Symbol of White Racial Purity in Donald Trump’s America.’ Mic Magazine.
→Stănescu, V. (2018). White Power Milk’: Milk, Dietary Racism, and the ‘Alt-Right. Animal Studies Journal, 7(2), 103-128.
→The Troubling Link Between Milk And Racism:https://bit.ly/39nF1CM
→Valenze, D. (2011). Milk: a local and global history. Yale University Press.
→Why humans have evolved to drink milk:https://bbc.in/39o7ckH
→WHY IS MILK BEING CALLED A WHITE SUPREMACIST SYMBOL?:https://bit.ly/33nN2Uo
→Why White Supremacists Are Chugging Milk (and Why Geneticists Are Alarmed):https://nyti.ms/3fIt7nT
→Wiley, A. S. (2007). Transforming milk in a global economy. American Anthropologist, 109(4), 666-677.
→Wiley, A. S. (2015). Re-imagining milk: Cultural and biological perspectives. Routledge.
【 延伸閱讀 】
→臺灣乳牛與飲乳文化:https://bit.ly/36cd5Qc
\每週7天,每天7點,每次7分鐘,和我們一起了解更多有趣的生活議題吧!/
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london local food 在 功夫班傑 Kungfu Benji Youtube 的最讚貼文
接續Cindy來天津遊玩,開心到隔天宿醉一整個上午! 原本計畫要出去玩的行程,再加上天空飄著一片濃厚的霧霾,我們只能去飯店隔壁的7-11晃晃...
幸好,晚上班傑「守歲」演出之後,霧霾就散開了許多~再度接續我們的天津之旅,這次直接從宵夜和夜景下手。
天津小知識:
天津之眼
2009年開始營問,亞洲唯一建造在橋上的摩天輪。高120米,直徑達到110米,等同於35層樓高,平均旋轉一周需要28分鐘,擁有48個座艙。
片中為什麼不是和亞洲的南昌之星或星加坡摩天觀景輪做比較,而是與倫敦眼呢?
這一點我們也不清楚,旅遊書是這麼寫的。我們推測,有可能是因為名字相似,而倫敦眼也是世界上最有名的摩天輪之一,所以才拿來和天津之眼做比較。
倫敦眼
2000年開始營運,為英國第一付費旅遊景點。高135米,直徑120米,平均旋轉一周需要30分鐘,擁有32個座艙。
Continuing with Cindy’s trip to Tianjin, China, she was so overwhelmed with joy (ecstatic) that she spent the entire morning in bed rest, hungover. Our initial plan to go about the city was thus put on hold, and also due to a daunting thick layer of smog covering every inch of the sky, the furthest extent of our morning trip (that we tried to save) only reached till the nearby 7-11 convenient store.
Fortunately, the smog cleared up after Benji’s stage show “Shoushui”, that we got to resume our trip, starting again with a late night meal and a night trip (full of LED lights) to The Tianjin Eye.
Interesting Facts:
The Tianjin Eye
Opened in 2009, The Tianjin Eye is the only Ferris wheel constructed on a bridge. The structure is 120 meters all and the wheel has a diameter of 110 meters, which is equivalent to the height of a 35 stories tall building, with a total of 48 passenger capsules. The average time to complete a revolution is 28 minutes.
Why is it compared to the London Eye and not Asia’s Star of Nanchang or Singapore Flyer?
We are not sure about this, it was said so in a local tour guide book. We guess that it was because of the similarity in both names, and that the London Eye is one of the most popular Ferris wheel of all time.
The London Eye
Opened in 2000, The London Eye is England’s paid top attraction for tourists. The structure is 135 meters tall with the wheel’s diameter at 120 meters. It has a total of 32 passenger capsules that can hold up to 25 passengers each. One revolution takes an average of 30 minutes to complete.
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Show Me The Way by Vendredi https://soundcloud.com/vendrediduo
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Music: Bumper Tag - John Deley https://youtu.be/lnGhMo5ZQvA
Track Name: "Closing Time"
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