Archive for ecofren camelia

Taiwan Reels From Gutter Oil Scandal

Posted in Uncategorized with tags , , , , , , , , , , , , , , on September 9, 2014 by ecofrenfood

Taiwan Reels From Gutter Oil Scandal

Portugal Cork Harvest

Posted in Uncategorized with tags , , , , , , , , , , , , on February 1, 2014 by ecofrenfood
Portugal Cork Harvest
Have you ever wondered where that cork in your bottle of wine comes from?
The answer is most likely to be Spain or Portugal, where over half of the world’s cork is harvested. 
In fact it isthe “National Tree” of Portugal.
However, unlike other forms of forestry, the production of cork never involves the death of a tree.
Instead, they are gently stripped, leaving a strangebut fascinating landscape of denuded trunks.
All of this takes some time. Cork trees can live to over (200)two hundred years but are not considered ready for their cork to be removed until they are at least 25 years old.
Even then, the first two harvests do not produce cork of the highest quality. It isn’t until the trees are in their forties that they produce premium cork.
Once the trees have reached the maturity necessary to produce high quality cork then
they will be harvested only every nine years.
A tree, in its lifetime, can be harvested (the process is known as extraction) about fifteen times.
Little wonder then, that in Portugal and Spain the propagation of the trees and the production of cork has become an inter-generational industry, with farmers still producing a crop from trees planted by their great-great grandfathers.
The cork must, however, be extracted from the trees without causing any lasting harm to them – otherwise, 9 years later they will be useless.
Extraction takes place in the summer when the tree is least susceptible to damage.
The poor cork which is produced as a result of the first two harvests is known as male cork: later extractions provide what is known as gentle cork which is what you will screw out of a wine bottle, the contents of which it helps to flavor.
The extractors must be skilled at their job.
They make two cuts to the tree.
The first is horizontal and is cut around the tree.
This is known as the necklace and the incision is made at a height
around three times the circumference of the tree. http://
Then a series of vertical cuts are made which are called openings or rulers.
This is the point at which the extractors must use the most strength
but at the same time be at their most gentle.
They push the handle of the axe in to the rulers and pry the cork away.
If the cuts are too deep or impatiently done then there is a risk that the phellogen of the tree will be damaged.
This is the cell layer which is responsible for the development and growth of the periderm of the tree – its bark in other words.
Damage this and the tree will produce poor or no cork in the future: it may even die.

So strength and gentleness must be used in equal measure during the extraction.

Once the cork is extracted it is stacked in layers and left to dry out.
Once that has taken place it is taken to be processed.
The technique used leaves the trees alive and the environment intact – cork production is said to one of the most eco-friendly and recyclable harvests on the planet.
Not only is cork easy to recycle.
The trees prevent the local environment from becoming arid and so actively help to maintain rare ecosystems.
Not only that, but the cork forests of the Iberian Peninsula are home to a number of endangered species which would find it much harder to thrive without the presence of the cork oak forests.
Although 60% of the cork extracted is still used for bottle stoppers (despite the recent predilection for using alternatives) cork is an essential component of a number of other things too.
If you are a fan of badminton, then without cork you would no longer be able to play – it is a vital component in the manufacture of shuttlecocks.
More sports rely on it too – the centers of baseball and cricket bats are made of cork.
Cork is also a great material to use for insulation. It is non-allergenic and easy-to-handle and if it does catch fire, its fumes are not toxic likeman-made insulation materials.
The different segments of woodwind instruments are fastened together by pieces made from cork and not only that – the baton of your concert conductor will most likely also be made out of this versatile material.

Cork has many other uses, too, including components of the fairings and heat shields of spacecraft.
Yet ultimately, the fascination is in its production, which leaves so many trees stripped and bared to the elements and which gives the landscapes of parts of Spain and Portugal such a unique appearance.

Yes, it really does matter where you put the price tags!!

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , on September 29, 2013 by ecofrenfood

 Yes, it really does matter where you put the price tags!!

Success! New York Bans Shark Fins Unanimously

Posted in Uncategorized with tags , , , , , , , , , , , , on May 15, 2013 by ecofrenfood

Success! New York Bans Shark Fins Unanimously


Though many find them scary, ugly and generally repellent, the world needs sharks: they are important predators and scavengers, necessary to many different aquatic ecosystems.

New York has taken a step towards stopping our species from eliminating them from the oceans: the state legislature has voted unanimously to ban the sale and distribution of shark fins, the central ingredient in shark fin soup.

I wrote about New York’s consideration of a ban for Care2 Causes a year ago, and 1,200 Care2 readers heeded the call and signed a petition to New York’s governor.

State lawmakers took their time about it (which is not surprising given the extreme dysfunction of New York’s legislature, but I digress), but they finally came through. Now it is up to the Governor to sign it.

Maryland beat New York to the punch as the first East Coast state to ban trade in shark fins, adopting the law on May 2, 2013. This side of the country has lagged behind the West Coast, all of which has banned shark fins, as have Hawai’i Guam and the Northern Mariana Islands. Even landlocked Illinois is shark-fin-free. Momentum seems to be growing to kill the finning industry.

Shark fin soup is prized and very expensive in traditional Chinese culture, making finning a multi-million dollar industry. But even China has taken a (largely symbolic) step away from the dish by banning it at state banquets.

One reason for the hubbub is that killing sharks for soup has wiped out such large percentages of the fish that some species are now endangered and others close to it. According to Sea Shepherd, “many sharks take up to fifteen years to reach maturity and then produce only one shark pup per year. Such a fragile and slow reproduction rate means that their populations may never recover from the damage we have already inflicted.”

The other reason is the horror-show methods fishermen use to get the fins. As I described the process here last year, ”fishermen catch the animal and drag it aboard the boat, hack off its fin muscles, then throw it back into the sea,” unable to move normally and certain to die. They “drown, bleed to death or are eaten alive by predators after this mutilation.”

The common fear of sharks is largely unfounded. As Sea Shepherd points out,

Every year humans slaughter over 100 million sharks.
No more than 12 people a year are killed by sharks worldwide. In fact [it] is more dangerous to play golf than to swim in the ocean with sharks. More golfers are struck by lightning and killed each year than the total number of shark fatalities. Many more humans are struck and killed by boats every year than are attacked by sharks.

New York City is one of the largest markets for shark fins outside of Asia. New Yorker Patrick Kwan of the Humane Society of the United States, who has been advocating for the ban, pointed out to the Village Voice that “every Asian-American lawmaker in the legislature and on City Council stood in full support of the ban. ‘They are not only supporting, but they are also leading the effort.’”

Perhaps the tide is turning in sharks’ favor.

SAY NO TO 鵝肝醬 Fois Gras

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on December 27, 2012 by ecofrenfood

SAY NO TO 鵝肝醬 Fois Gras

Day to day we eat food that are tasty, delicious & did we ever stop to wonder where these food comes from & their origination? One fine example is the one below which I’ve received that I’m currently forwarding to gain awareness.
Thank you for sharing & your valuable time in analyzing.

Foie Gras
แปลว่าfat liver นั่นเอง
Foie Gras means “Fat Liver”  Foie Gras 的意思是肥的肝臟
It’s a very luxurious menu that originates from France 這是一道起源於法國,非常豪華的菜
But this dish comes from FORCE FEEDING a goose to make them develop FATTY LIVER DISEASE

Let’s see the source of thiswonderfuldish

The geese are forced to eat… even if it does not desire to

The metal pipe pass through the throat to stomacheven if it does not want to eat anything To make the liver bigger and fatter the geese are kept in …..
這金屬的管子穿過喉嚨到胃  就算鵝已經不想吃任何東西了  但是牠們仍然被強迫餵食

Cages that are very small and they are forced to stay in one position to avoid using energy, thus converting all food into fat.

籠子非常的小  為了避免鵝浪費力氣  牠們被強迫只能以同一種姿勢站著  這樣可以把所有食物轉換成脂肪
How sad their eyes show他們的眼睛看起來是如此哀傷

Their legs were bloated from long standing everyday. Not allowed to sleep because they will be held to eat again.

他們的腳因每天長時間站立而浮腫   牠們不能睡覺 因為牠們要保持吃個不停的狀態
Although they try to defend themselves, but refusal is useless
How sad this kind of life can be…

They are forced to eat until they are dead & their bodies can’t stand it anymore. You can still see that the food is still in it’s mouth.
 牠們被強迫餵食到死去,直到牠們的身體再也無法站立  你可以看見牠們的嘴巴還有食物

Those who survive have cramped to inflamed until their asses bloodied as it’s shit comes out with it. What other pains & sufferings can be more than such inflicted tortures. 

Not only their mouth & throat hurts all the time, their stomach ache from the food, fats bloated their legs with no sleep and no exercise. But also no free will for life to see the sky or river.

The result to get abeautifuland white liver that becomes unusually big like this. As Liver canned from aboard.

Stop being so selfish to make predation from now on please, every single life also has their mind & value.
Please forgive my poor English as I tried my best to revise this message. Kindly help to forward it out as these poor geese in other parts of the world do not deserve to be in such deplorable state of life.




wow interesting FOOD FACTs

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , on October 27, 2012 by ecofrenfood

” Health Benefits of Consuming Dates ”

1) Dates are free from cholesterol and contain very low fat. Dates are rich in vitamins and minerals.

2) They are rich source of protein, dietary fiber and rich in vitamin B1, B2, B3 and B5 along with vitamin A1 and C.

3)It helps improve the digestive system as it contains soluble and insoluble fibers and different kinds of amino acids.

4) Dates are great energy boosters as they contain natural sugars like glucose, sucrose and fructose. To get more advantage add dates to milk and make it a very nutritious snack.

5)Dates are very low in calories and are extremely suitable for health conscious people.

6) Dates are rich in potassium and reduced in sodium. This helps regulate a healthy nervous system. Researchers have revealed the fact that potassium intake up to a certain extent can reduce risk of stroke.

7) Dates also help in lowering of the LDL cholesterol.

8) Dates have high iron content and are very useful in treating anemia. The patients can eat many dates for better advantages.

9) Dates also have fluorine that slows down the process of tooth decay.

10) It helps people suffering from constipation. Soak dates overnight and take it along with water to have added advantage.

11) Dates help in weight gain and are beneficial for those who suffer from over slimming problem.

12) Dates are excellent for alcoholic intoxication.Cures abdominal cancer.

13) It also helps in improving eye sight and helps in curing night blindness as well.

“The best thing is that it does not have any side effect on the body and is completely natural as well as it works better than medicine.”

Coke Cake

Posted in Uncategorized with tags , , , , , , , , , , , , , on December 31, 2011 by ecofrenfood

While having a drink of coke the other day, it just struck me on the idea of baking a cake with it. On top of adding coke into the cake mixture, I also made some coke glazing to pour over the baked cake for a glossy finish. The taste of coke was not prominent as those who tasted the cake could not guess that coke was one of the ingredients until I told them so. Here’s how the recipes goes:

1 1/2 cup coke
1 cup brown sugar
3 eggs – beat/whisk until fluffy
3 tbsp salted butter
2 cups all purpose flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp vanilla essence

1 1/2 cup coke
1 tbsp brown sugar

Add sugar and coke into a pan, simmer until you get a thick syrup and reduced to half the portion.
Off the heat, add butter and stir slowly to dissolve it.
Let it cool down, then the shifted the flour, soda and baking powder. Gently fold in.
Add the eggs and do the same.
Line a baking tray with parchment/baking paper, covering all sides/angles
Pour the cake mixture inside and bake at a preheated oven (10mins) – 200c for 40 Min’s or until the cake is done with.
For the glazing, simmer the coke and sugar, again to obtain a thick syrup.
Pour over the cake while its still warm.
Let the cake cool down before cutting in shapes you prefer.