21st Nov 2020 Rice News Letter (Un-Edited

How Healthy Is Jasmine Rice?
byMuhammad Amir
November 20, 2020
In more than 100 nations, rice is a conspicuous wholesome thing that is presented with an
assortment of delightful cosines. Jasmine rice, otherwise called as the Thai most aromas rice, is a
sweet-smelling “long length of the rice grain” where the grain of the jasmine rice is around
multiple time that the rice is not only the longest but it is also the thickest in the width. But if
your still confused between basmati rice vs jasmine rice read this article to find out.
Jasmine rice arrives in an assortment and countless types of shadings and colours. White grain
colour jasmine rice, specifically, is generally handled and has more wholesome similitudes to
white rice if compared to the basic rice which is the brown jasmine rice. This rice also
additionally comes in many colours which usually varies from dark, red and purple assortments.
Make sure to peruse the dietary name of the jasmine rice packet that you’re cooking from has the
best and the most accurate information on its ingredients.
Adding the jasmine rice in your eating regime can provides you a lot of medical advantages. In
any case, there are additionally a couple of benefits that you must look out for in jasmine rice.
Possible Health Benefits of Jasmine Rice
Since rice is a one of the most important food in numerous nations, researchers have zeroed in a
ton of energy and the feeling of fullness on investigating how various rice influence the human
body. It also provides multiple medical advantages, for example,
Improved Immune System
Beautiful assortments of jasmine rice, no matter if the jasmine rice is in the red, purple or blue
colour, are stuffed with beneficial phytonutrients. which help ensure your body’s cells,
improving and powering up your safe framework, immune system, and generally speaking
wellbeing.
Advances Healthy Pregnancy

Jasmine rice is pressed with folic corrosive. Folic corrosive has been connected to advancing
reliable pregnancies, particularly when a women is eating these rices before their pregnancy and
inside the primary trimester. In particular, regular folic corrosive admission has been proved to
diminished degrees of birth absconds and neural cylinder deserts.
Supports Digestive Health
Earthy coloured jasmine rice has a more higher content of the nutritious fibre quantity than white
jasmine rice. Earthy coloured rice is less handled, which implies that fibre and supplements stay
unblemished. Dietary fibre standardizes defecations and keeps up your stomach related
wellbeing.
Is Jasmine Rice Healthy?
At the point when joined with drinking a lot of water, eating jasmine or some other sorts of rice
— particularly entire grain, or earthy coloured, jasmine rice — may help forestall stoppage.
Since earthy coloured jasmine rice contains a decent lot of insoluble fibre, it can profit
assimilation by helping flush food rapidly through the gastrointestinal plot and mellowing stools.
Jasmine rice is regularly eaten close by other healthy nourishments. At the point when utilized as
a supplement to an eating routine high in vegetables, vegetables, beans, organic products, and
lean meats, it gives a healthy wellspring of starch.
For competitors participating in extreme focus or perseverance work out, it tends to be a test to
meet everyday starch necessities to keep up glycogen levels, the capacity type of sugar in your
muscles. White or earthy coloured jasmine rice is a decent refuelling food to siphon glycogen
back into the strengths and be prepared for the following exercise.
Rice is definitely not a high calibre protein, which implies it doesn’t contain all essential amino
acids. Eating nourishments that contain necessary amino acids not delivered in the human body
is significant for keeping you healthy.
https://liistudio.com/how-healthy-is-jasmine-rice/46175/
Chinese scientists use gene-editing

technology to promote agriculture
Source: Xinhua| 2020-11-20 20:25:42|Editor: huaxia
Photo taken on Nov. 2, 2020 shows the third-generation hybrid rice at an experimental
demonstration field in Hengnan County, central China's Hunan Province. (Xinhua/Chen
Zeguo)
NANJING, Nov. 20 (Xinhua) -- China has released the
country's 10 most significant advances in agricultural
science and technology. Notably, five of them are associated
with gene-editing technology.
The 10 advances by Chinese agricultural scientists last year
were announced at the Forum 2020 on Science and Technology
for Agricultural and Rural Development in China, which
opened Friday in Nanjing, capital of east China's Jiangsu
Province.
Chinese researchers identified a gene in teosinte, the wild
ancestor of maize, and used it to alter maize, giving it a
narrower form and enhanced high-density maize yields.
In another study, scientists edited four genes in hybrid
rice and obtained plants that could propagate clonally
through seeds. This could help increase the yield of hybrid
rice and change the pattern of crop breeding and the seed
industry in the future, according to a researcher from the
Agricultural Information Institute of the Chinese Academy of
Agricultural Sciences.
Researchers also discovered that the gene CsBRC1 in cucumber
inhibits lateral shoot branching by directly repressing the
auxin efflux carrier and contribute to higher auxin
accumulation in buds. The finding provides a strategy to
breed for cultivars with varying degrees of shoot branching
grown in different cucumber production systems.
The gene-editing technology was also employed by researchers
to obtain broad-spectrum bacterial blight resistance in rice
plants and explore an efficient and accurate phasing of the
pear genome into its A and B haploid genomes.
In addition, Chinese researchers unveiled the architecture
of the African swine fever virus and implications for viral
assembly, laying a foundation for the development of an
African swine fever vaccine.
A research team led by Tsinghua University estimated spatial
patterns of nitrogen discharge into water bodies across
China from 1955 to 2014 and quantified a nitrogen boundary
for the country to effectively manage local water quality.
Other selected advances include studies in the virulence of
soil-borne fungal pathogens, genome sequencing of large-
scale ruminant and high-level resistance genes of an
important antibiotic Tigecycline. ■
http://www.xinhuanet.com/english/2020-11/20/c_139530796.htm
Scientists and food historians collaborate to

revive and grow extinct varieties of rice
 University of Sheffield scientists successfully grow a lost variety of rice
and are developing types that can thrive in an increasingly extreme
modern climate
 Academics collaborate with communities in Rampur to revive loved and
lost recipes
 Forgotten Food project draws on oral histories and archival sources for a
new recipe collection, inviting the public to try the lost rice at a Rampur
Food Festival in 2022
 The project received a UK Research and Innovation grant from the Global
Challenges Research Fund for contributing to the Sustainable
Development Goals of the United Nations
A team of scientists is growing a type of rice from India that had become extinct with
the spread of higher-yielding types as part of a project to revive recipes and flavours
that have been lost.
Historians and plant scientists at the University of Sheffield’s Institute for Sustainable
Food are collaborating with colleagues at the University of Delhi, University of York,
University of Toronto, New York University, the Rampur Raza Library and partners
in north India for the pioneering ‘Forgotten Food’ project.
Drawing on oral histories and historic cookbooks, they have identified once-loved rice
varieties that are no longer grown. One heritage crop is already flourishing on a farm
outside Rampur in preparation for its first harvest. Another crop will soon be grown in
a controlled-environment, or ‘virtual rice paddy’, so scientists can assess the effect of
modern pathogens on the revived plants. The scientists incorporate the extinct
flavours and characteristics into plants that will survive and thrive in an increasingly
extreme climate, while also delivering the high yields and nutrients required by an
ever-expanding population.
Alongside a monthly column in the Indian press, the project will also produce a
collection of historic recipes from archival sources available to contemporary cooks
and an anthology of creative writing on South Asian food and cultural practices. Desi
Delicacies: Food Writing from Muslim South Asia will be released by Picador in
January 2021, and includes essays, short stories and recipes. There will also be a
series of documentaries filmed to highlight culinary memories through traditions of
spoken word and oral history.
Forgotten Food will culminate with the Rampur Food Festival in October 2022 – a
two-day event hosted by the Rampur Raza Library, where the once-extinct varieties of
rice will be cooked to recipes in Urdu and Persian manuscripts from the royal court of
the Rampur Nawabs.
In the late nineteenth century, the Rampur court was known for its patronage of an
important cultural festival, the Jashn-e-Benazir, featuring poetry, music and food. The
event brought different social classes and communities together in the shared space of
bazaar culture.
The Rampur Food Festival will build on this model, bringing heritage food to street
stalls to highlight its popularity and affordability, and support the livelihoods of local
cooks, street vendors and artisans. The festival will also showcase other partnership
projects, including performances of dastangoi – traditional story-telling – a historic
recipe collection making material from archival sources available to contemporary
cooks.
Professor Siobhan Lambert-Hurley, Professor of Global History at the University of
Sheffield, said: “This project is about reviving and sharing the historic recipes at the
core of Muslim culinary heritage in India, and helping to tackle hunger with the foods
local people want to eat.
“By introducing younger generations to the rice varieties and flavours enjoyed by
their ancestors, we hope to invigorate local economies in Rampur, creating new
opportunities for street vendors and encouraging tourism.
“Food also has tremendous power to bring people together so, by supporting
communities to restore their shared heritage, this project has the potential to bring
different groups together to counter tension and violence.”
/Public Release. The material in this public release comes from the originating
organization and may be of a point-in-time nature, edited for clarity, style and
length. View in full here.
Tags:affordability, creative writing, innovation, New York, New York
University, Professor, research, Scientists, Sheffield, sustainable, UK, United
Nations, university, University of Sheffield, University of Toronto, York
https://www.miragenews.com/scientists-and-food-historians-collaborate-to-revive-and-grow-extinct-
varieties-of-rice/
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High cholesterol: Red yeast rice could be the
answer to lowering your cholesterol levels
HIGH cholesterol is an insidious condition as it lies dormant in a person's body until
the effects take hold and an increased risk of a heart attack or stroke may be
imminent. You can lower your cholesterol levels, however, naturally.
By JESSICA KNIBBS
10:09, Thu, Nov 19, 2020 | UPDATED: 10:09, Thu, Nov 19, 2020
Dr Dawn Harper on the most 'overlooked' health conditions

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Cholesterol is not intrinsically harmful, in fact, your body needs it to build healthy cells. High
levels of cholesterol are harmful, however, because it causes fatty deposits to develop in
your blood vessels. This increases your risk of heart disease, a major cause of death in the
UK and worldwide. Finding natural ways to help lower your cholesterol levels should be on
the forefront of most minds and according to studies and experts, using red yeast rice may
be the cure.
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Red yeast rice is a traditional Chinese medicine and cooking ingredient. It’s made by
culturing red rice with yeast.
Some red yeast rice products contain substantial quantities of monacolin K, reports the
NCCIH.
This substance is chemically identical to the active ingredient in the cholesterol-lowering
drug lovastatin.
Red yeast rice products that contain this substance may help lower your blood cholesterol
levels.
READ MORE: How to live longer: Five habits to adopt into your life to increase life
expectancy
High cholesterol: Red yeast rice could help to lower your levels (Image: Getty Images)
In a study published in The American Journal of Clinical Nutrition, the cholesterol-lowering

effects of red yeast rice was investigated.
The study noted: “We evaluated the lipid-lowering effects of this red-yeast-rice dietary
supplement in US adults separate from effects of diet alone.
“Subjects were treated with red yeast rice or placebo and instructed to consume a diet
providing 30 percent of energy from fat from saturated fat, and 300 mg cholesterol daily.
“Main outcome measures were total cholesterol, total triacylglycerol, and HDL and LDL
cholesterol measured at weeks eight, nine, 11 and 12.”
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Total cholesterol concentrations decreased significantly between baseline and eight weeks
in the red-yeast-rice–treated group compared with the placebo-treated group.
The study concluded that red yeast rice significantly reduces total cholesterol, LDL
cholesterol, and total triacylglycerol concentrations compared with placebo.
Red yeast rice provides a new, novel, food-based approach to lowering cholesterol in the
general population.
High cholesterol: Red yeast rice contains nutrients thought to help lower levels (Image: Getty Images)
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In 1977, Professor Endo in Japan discovered a natural cholesterol-lowering substance that

is produced by a strain of Monascus yeast, said Medicine.net
The health site continued: “This substance inhibits HMG-CoA reductase, an enzyme that is
important for the production of cholesterol in the body.
“Professor Endo named this substance moncacolin K.
“Since then, scientists have discovered a total of eight monacolin-like substances that have
cholesterol-lowering properties.”
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Scientists conducting the numerous studies on red yeast rice on cholesterol and generally
believe that red yeast rice is safe in the long-term since it has been a food staple for
thousands of years in Asian countries without reports of toxicity.
Researchers attributed the safety of red yeast rice products to the process of preparation
that does not involve the isolation and concentration of a single ingredient.
Although it is true that isolation and concentration enhance the potency of a single
ingredient, these factors also increase the risk of side effects.
It’s always important to consult with your GP before embarking on new foods or
supplements to help lower your cholesterol.
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https://webcache.googleusercontent.com/search?q=cache:ayfe1OkOmskJ:https://www.express.co.uk/
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USDA Corrects Actively Engaged Provisions

By Jamison Cruce
WASHINGTON, DC -- Yesterday, the U.S. Department of Agriculture (USDA) issued an official

amendment to make corrections to the final rule on payment eligibility for farm programs
published on August 24.
USDA initially published the final rule via the Federal Register in August to implement the
mandatory changes required by the 2018 Farm Bill, including the new definitions for family
members which were expanded to include nephews, nieces, and first cousins. The expansion
of these family definitions was a major priority for USA Rice during the 2018 Farm Bill debate.
In addition to the mandatory changes required by the Farm Bill, USDA inadvertently made
changes to other regulations used to determine if individuals meet the "actively engaged in
farming" requirements. The most significant concern in the August rule was the deletion of the
"significant contribution of active personal management" definition including commensurate
share. In its place, USDA chose to apply the same definition for "significant contribution of
active personal management" to both family farms and non-family farms. This definition was
already in place for non-family farms as an outcome of the 2014 Farm Bill and resulting
rulemaking by USDA under the previous Administration.
USA Rice voiced concerns with the provisions and provided legal analysis to USDA and
Congressional offices and asked USDA to immediately issue additional regulations to correct the
final rule. The rule issued yesterday does just that, securing a fix that reinstates the original
intent of the law -- to protect family farming operations.
"USA Rice applauds USDA for clarifying these regulations that will protect family farming
operations," said Nicole Montna Van Vleck, a California rice farmer and USA Rice Farmers chair.
"We also thank our Capitol Hill champions for their work and efforts to reinstate these critical
protections."
RTWG Water Symposium Videos Now Available
By Lydia Holmes
MEMPHIS, TN -- During the 2020 Rice Technical Working Group (RTWG) meeting last
February, the Mississippi State University hosted a Water Symposium that brought
together the top researchers working on water saving irrigation practices for mid-south
rice production.
The Rice Foundation sponsored videotaping of the event through grant funds focused on
sustainability and increasing awareness of the conservation practices that contribute to
our industry's successful sustainability story. The videos are now available online through
The Rice Foundation website or on the USA Rice YouTube channel.
The world's first rice straw-based

MDF launches in California
By Robert Dalheim November 18, 2020 | 1:24 pm EST
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WILLOWS, Calif. – CalPlant has officially launched Eureka - the world's

first commercially-produced, no-added-formaldehyde, rice straw-based
MDF.

“This is a defining moment for the CalPlant family and the industry as a
whole. Decades of work have brought us to this day as we launch Eureka.”
said Jerry Uhland, CalPlant founder and CEO. “When the Boyd family and I
first set out to find a solution, we never could have imagined it would end in
creating the world’s first-ever rice straw-based MDF, and in turn a more
sustainable future for our planet.”

Eureka is manufactured using post-harvest rice straw, an agricultural waste
product, and is engineered to match the performance of traditional wood-
based MDF in machinability, paintability and strength, says CalPlant.

CalPlant manufactures Eureka at the company's $315 million, 276-acre plant
site just north of Sacramento. At full capacity, the plant will be able to
produce more than 150 million square feet annually (3/4" basis) and use up
280,000 tons of rice straw. All required fiber is procured from a 25-mile
radius of the plant.

“This facility is the first of its kind in the world in so many ways,” Uhland
said. “Not only will it have a production capacity to supply 30 percent of
California’s MDF demand, it will significantly reduce the use of water to
flood rice fields in the Sacramento Valley, thereby cutting the production of
greenhouse gases.

Rice straw is an annually renewable raw material, with all of the material for
the plant being procured each year from Sacramento Valley rice growers
within a 15- to 25-mile radius of the plant site. Employing a Generation 9
Siempelkamp ContiRollcontinuous press, which is 10 feet wide and 115 feet
(35 meters) long, CalPlant employs 140 full-time employees with 450 part-
time jobs created during the annual straw-collection period.

The mill produces MDF thicknesses of 2.0 mm to 30 mm. Eureka will
be commercially availabe in 2021.
eurekamdf.com

Have something to say? Share your thoughts with us in
the comments below.
Pakistan Cereals; rice, semi-milled or wholly milled, whether or not polished or glazed
exports by country
in 2019
Change selection (Reporter, Year, Trade Flow, Partner and HS 6 digit Product)
Pakistan exports of Cereals; rice, semi-milled or wholly milled, whether or not polished or glazed was
$1,780,990.91K and quantity 3,523,460,000Kg.
Pakistan exported Cereals; rice, semi-milled or wholly milled, whether or not polished or glazed to China
($241,028.95K , 592,337,000 Kg), United Arab Emirates ($229,240.31K , 311,921,000 Kg), Kenya ($178,674.15K ,
438,495,000 Kg), Saudi Arabia ($101,994.38K , 144,144,000 Kg), Mozambique ($85,174.02K , 232,926,000 Kg).
Cereals; rice, semi-milled or wholly milled, whether or not polished or glazed imports by country in 2019
Product
Reporte TradeFlo ProductCod Trade Value Quantit
Descriptio Year Partner Quantity
r w e 1000USD y Unit
n
Cereals;
rice, semi-
milled or
wholly
201 1,780,990.9 3,523,460,00
Pakistan Export 100630 milled, World Kg
9 1 0
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, China 241,028.95 592,337,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 United Arab
Pakistan Export 100630 milled, 229,240.31 311,921,000 Kg
9 Emirates
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
201
Pakistan Export 100630 wholly Kenya 178,674.15 438,495,000 Kg
9
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Saudi Arabia 101,994.38 144,144,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Mozambiqu
9 e
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Oman 66,702.47 95,071,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Yemen 58,960.00 76,352,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Afghanistan 57,557.99 140,789,000 Kg
9
whether or
not
polished or
glazed
Pakistan Export 100630 Cereals; Tanzania 53,385.50 145,759,000 Kg

rice, semi-
milled or
wholly
milled,
201
whether or
9
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Benin 40,839.88 101,694,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Somalia 40,339.61 76,613,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Madagascar 39,512.62 115,816,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 United
9 Kingdom
whether or
not
polished or
glazed
Cereals;
rice, semi-
201
Pakistan Export 100630 milled or Kazakhstan 32,242.77 43,851,000 Kg
9
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 United
9 States
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Cote d'Ivoire 28,448.80 78,380,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Malaysia 28,132.63 48,250,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Philippines 27,449.94 83,618,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Togo 26,821.08 70,296,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Italy 21,295.41 25,242,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Netherlands 21,240.68 22,745,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Ghana 19,936.71 52,977,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Belgium 16,706.79 18,438,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Bahrain 16,558.66 25,114,000 Kg
9
whether or
not
polished or
glazed
Cereals;
201
Pakistan Export 100630 rice, semi- Australia 15,618.33 16,844,000 Kg
9
milled or
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Qatar 14,907.85 17,172,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Germany 13,547.84 14,199,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, France 12,779.33 13,647,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Canada 11,989.25 16,186,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
201
Pakistan Export 100630 wholly Sweden 11,664.12 12,382,000 Kg
9
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Guinea 10,681.05 28,966,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Comoros 10,114.97 24,359,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Ukraine 10,040.10 25,624,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Sri Lanka 9,848.46 19,109,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Mauritius 8,203.53 13,966,000 Kg
9
whether or
not
polished or
glazed
Pakistan Export 100630 Cereals; 201 Russian 8,080.44 19,378,000 Kg

rice, semi-
milled or
wholly
milled,
whether or 9 Federation
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Lebanon 7,804.28 16,605,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Spain 7,643.22 8,369,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Turkey 7,548.58 10,162,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, South Africa 7,284.23 11,490,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
201
Pakistan Export 100630 milled or Djibouti 7,274.29 16,008,000 Kg
9
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Indonesia 6,107.82 19,935,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Senegal 5,574.31 18,747,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Iraq 5,553.29 7,339,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Jordan 5,110.64 4,869,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Kuwait 4,547.04 7,634,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, East Timor 4,503.91 12,636,700 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Georgia 4,319.47 10,682,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Lithuania 4,155.18 8,018,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Greece 3,820.28 4,812,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Zimbabwe 3,808.75 10,408,000 Kg
9
whether or
not
polished or
glazed
Cereals;
201
Pakistan Export 100630 rice, semi- Haiti 3,778.56 8,905,000 Kg
9
milled or
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Portugal 3,647.71 4,424,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Poland 3,488.66 4,683,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Guinea-
9 Bissau
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Norway 3,233.43 3,051,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
201
Pakistan Export 100630 wholly Tunisia 3,145.55 6,911,000 Kg
9
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Singapore 2,925.02 4,294,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Sierra Leone 2,617.50 6,893,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 New
9 Zealand
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Gambia, The 2,538.65 7,163,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Mauritania 2,527.02 7,187,000 Kg
9
whether or
not
polished or
glazed
Pakistan Export 100630 Cereals; Denmark 2,303.26 2,898,000 Kg

rice, semi-
milled or
wholly
milled,
201
whether or
9
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Japan 2,100.66 1,918,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Maldives 2,051.82 3,046,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Algeria 1,962.03 5,066,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Morocco 1,597.54 3,992,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
201
Pakistan Export 100630 milled or Bangladesh 1,500.42 2,281,000 Kg
9
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Chile 1,419.64 2,841,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Occ.Pal.Terr 1,239.33 2,546,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Vietnam 1,208.22 4,830,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Albania 997.66 2,501,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Thailand 984.73 916,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Switzerland 917.71 826,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Sudan 895.35 2,171,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Libya 867.07 1,871,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Azerbaijan 792.30 1,645,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Angola 733.49 1,858,000 Kg
9
whether or
not
polished or
glazed
Cereals;
201 Hong Kong,
Pakistan Export 100630 rice, semi- 732.22 1,121,540 Kg
9 China
milled or
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Austria 655.17 683,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Egypt, Arab
Pakistan Export 100630 milled, 611.35 1,018,000 Kg
9 Rep.
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Czech
Pakistan Export 100630 milled, 586.76 660,000 Kg
9 Republic
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Ireland 550.77 709,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
201
Pakistan Export 100630 wholly Bulgaria 528.21 1,000,000 Kg
9
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Latvia 500.67 522,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Seychelles 454.10 1,131,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Croatia 362.00 795,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Slovenia 323.55 478,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Trinidad and
9 Tobago
whether or
not
polished or
glazed
Pakistan Export 100630 Cereals; 201 Syrian Arab 265.62 648,000 Kg

rice, semi-
milled or
wholly
milled,
whether or 9 Republic
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Korea, Rep. 263.19 307,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Cyprus 260.36 322,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Finland 252.97 230,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Cameroon 213.74 656,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
201
Pakistan Export 100630 milled or Romania 204.11 199,000 Kg
9
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Belarus 158.80 120,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Estonia 151.41 207,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Brazil 116.03 102,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Iran, Islamic
9 Rep.
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Malawi 60.51 76,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Uzbekistan 57.42 187,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201 Congo, Dem.
9 Rep.
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Malta 45.67 94,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Argentina 37.92 42,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Hungary 34.68 34,000 Kg
9
whether or
not
polished or
glazed
Cereals;
201
Pakistan Export 100630 rice, semi- Zambia 21.24 28,000 Kg
9
milled or
wholly
milled,
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Fiji 12.03 12,000 Kg
9
whether or
not
polished or
glazed
Cereals;
rice, semi-
milled or
wholly
201
Pakistan Export 100630 milled, Brunei 5.58 6,000 Kg
9
whether or
not
polished or
glazed
HS Nomenclature used HS 1988/92 (H0)

HS Code 100630: Cereals; rice, semi-milled or wholly milled, whether or not polished or glazed
Please note: Exports is gross exports and Imports is gross imports
https://wits.worldbank.org/trade/comtrade/en/country/PAK/year/2019/tradeflow/Exports/partner/
ALL/product/100630
Wheat: A strategic commodity for Pakistan!








Hassnain Javed
NOVEMBER 20, 2020
Wheat is the main staple and a strategic commodity of the people of Pakistan, so the supply of
flour, wheat or grain to a population of 220 million people should be a challenging job, notably
when there is restricted use of land for food production and under multiple restrictions. This
review will explore a few of the factors of the country’s increasing wheat prices throughout this
recession. Pakistan’s total land area is 882,000 square kilometres, or around 80 million hectares,
of which only 22 million hectares (27.5 per cent) are cultivated. Arable waste, heavily inhabited
forests, and rangelands are the majority of the land area (FAO in Pakistan, 2020).
The Federal Government Committee on Agriculture has set a target of 27.3 million tons of wheat
out of 9.2 million hectares in 2020, according to an expert research analyst. Still, it is expected
that Pakistan’s agriculture will fail its objective. Moreover, agriculture’s share of Pakistan’s GDP
in 2020 is just 18.9 per cent (Ministry of Finance, Government of Pakistan, 2020). It is
interesting to note that the proportion of wheat, rice, sugarcane and maize in Pakistan is only 4.5
per cent of GDP. Other crops contribute 2.0 per cent to GDP, which in turn means that the
remainder 12.4 per cent of the agricultural contribution to Pakistan’s GDP does not come from
agriculture but other revenue-generating activities such as cattle farming, horticulture, off-farm
economic development, etc. Moreover, 42.3 per cent of Pakistan’s total cultivable land area is
9.2 million hectares of wheat, and 27.3 million tons of grain would mean 0.33 tons of production
per hectare. The average production of wheat per hectare around the world between 2013 and
2016 was 4.5 tons per hectare, according to research conducted by Rachel Purdy in 2018. In
other words, Pakistan’s wheat-producing land production is 4.17 tons lower than the world
average.If we split those 27.3 million tons of wheat with a population of 220 million, we get it.
0.12 tons per year per person. So much for the security of food. Also, if we break those 0.12 tons
within twelve months, each month, we get 0.01 tone per person. So much for the supply of wheat
from domestic suppliers to the Pakistani market.
Now let’s take a look at the country’s agricultural production by addressing the cost of wheat
production and supply chain management in Pakistan.The Government of Pakistan monitors the
wheat support price. It sets the wheat support price with a view to helping either the farmer (the
wheat producer) for economic reasons or the buyer for political reasons. The Government of
Pakistan (PTI) boosted the minimum support price for wheat to PKR 1,400 per 40 KG in March
2020 or 35.0 per KG of PKR. The Government has delayed the decision to increase this
minimum support price to PKR 1,600 per 40 KG or PKR 40 per KG.
It should be noticed, here that the ideology of free-market economics focuses that if the price of
the support is lower than the cost of the market, then the demand of the market will be greater
than the output of the market and the economy would be in short supply. In the other hand, if the
support price is lower than the market price, the demand on the market would be lower than the
supply on the market, and as a result, there would be surpluses on the economy. In this situation,
there would be shortages because the owners of the mill would not want their output to be
released on the market.
In the present situation, it is evident that the losers will be the customer as a direct demand or as
a taxpayer that subsidizes this increased expense.
There is also news about the smuggling of flour (and wheat to Afghanistan or India). If the
smuggling charges are accurate, the government must be accused of two things. First, its
machinery has less control over its borders. It can therefore not control smuggling and two; if the
selling price of these goods on the international market is higher than the domestic market price,
this will be true.
It is significant to mention here that over several years, housing societies have taken over the
cultivable land around essential cities of Punjab by moving the cultivation of agricultural
products, including wheat, to further from the cities and less productive land. I raised the freight
cost of transporting agricultural products from the fields to the mills and subsequently to the
market, in the first instance.
If we take the various wheat production costs as approved by the Punjab government in 2019-
2020, the average price at the mandi (wholesale market) gate for every 40 KG of wheat is PKR
1081 (Government of Punjab, Pakistan, 2020) or a little more than PKR 27 per KG. It will mean
that after sales to the mandi, the farmer should earn PKR 8 income, and if the support price is
raised, PKR 13 per kg would be paid.
A study published by Profit found that when the price of wheat hit PKR 2,450 per 40 Kg on the
open market, flour mills stopped supplying flour. As a result, at PKR 1,500, a 20 kg bag of flour,
formerly PKR 880, was offered. In other words, flour was sold on the market at the cost of PKR
75 per KG. In May 2020, the Pakistan Flour Mills Association (PFMA) raised the ex-mill flour
price to PKR 900 or PKR 22.5 per KG. In other words, the owners of the mill and the
intermediaries earned an average revenue of PKR 4.5 per KG of flour sold.
Also, the yield was reduced to 22.0 million tons from the expected 27.3 million tons of wheat-
based on weather conditions in the region, so in June 2020, the Government of Pakistan granted
permission to the private sector to import 2.5 million tons of wheat from abroad. The imports
were at a foreign price of US$ 282-285 per ton of grain, which would average PKR 46,000 per
ton or roughly PKR 51 per KG at the current exchange rate of PKR 162 to 1.0 dollars.
Conclusively, the productivity of wheat-producing land in Pakistan is seen to be extremely poor

(0.33 tons per hectare). At the same time, wheat production only contributes between 2.0 per
cent and 3.00 per cent to the GDP of the country. The country’s per capita production of wheat is
not adequate to maintain the country’s food security (0.01 ton per person per month). As per the
price policy of PKR 35 per KG, when the cost of wheat is PKR 22.5 per KG to reach the mando
gate, the farmer is given an incentive of PKR 8 per kg. Around the same period, the owners of
the mills sold (supplied) to the market at a rate of PRK 22.5 per kilogram (including costs and
income to the mills) while the buyers (supplied) were forced to pay PKR 75 per kilogram for
flour on the open market. Raising the support price to PKR 40 plus the cost of importing wheat
at PKR 51 per Kg will eventually push up the consumer’s market price for grain, or raise the
effect on taxpayers. In the present situation, it is evident that the losers will be the customer as a
direct demand or as a taxpayer that subsidizes this increased expense. Fortunately, in this
situation, those who would be the winners will be the intermediaries at the mandi, or the owner
of the mill, or the foreign exporter of wheat to Pakistan, as well as the private sector that would
import this much needed commodity for the region.
Hassnain Javed Special Advisor (Pakistan Institute of Management, Lahore operated under
Federal Ministry of Industries and Production, Islamabad) and Foreign Research Associate
(Centre of Excellence, China Pakistan Economic Corridor, Islamabad)
https://dailytimes.com.pk/691392/wheat-a-strategic-commodity-for-pakistan/
BIG BREAKING: India Carrying Out

'Pinpoint Strikes' On Terror Launchpads
Inside PoK - Govt Sources To PTI
Retaliating to attempts for disturbing the peace in India, Army has carried out
"pinpoint strikes" on suspected terror launchpads inside Pakistan-occupied
Kashmir in response to the Pakistani military's unrelenting efforts.
By: PTI | 19 Nov 2020 07:39 PM (IST)
(File Photo/ Getty)

New Delhi: The Indian Army is carrying out "pinpoint strikes" on suspected terror launchpads inside
Pakistan-occupied Kashmir in response to Pakistani military's unrelenting efforts to push maximum
number of terrorists into India before the onset of harsh winters, sources in the security establishment
said on Thursday. ALSO READ | Nagrota Encounter Key Highlights: Slain Terrorists Used 'Made In
China' Weapons, Hid Behind Rice Bags Inside Truck
The 'deep state' in Pakistan has tried to manage a fine balance between escaping the scrutiny by global
anti-terror watchdog FATF and supporting terror at the same time with an aim to fuel unrest in Jammu
and Kashmir, they said.
In the last few weeks, Pakistan Army has been aggressively targeting civilians on Indian side of the Line
of Control (LoC) by resorting to indiscriminate firing by heavy calibre artillery guns to support infiltration
of terrorists into Jammu and Kashmir, they said.
This year, 21 innocent civilians have lost their lives in Pakistani firing compared to 18 in the whole of
2019, according to official data.
The sources said intelligence-based targeted strikes are being conducted by the Indian Army to
neutralise mostly Pakistani and foreign terrorists, and the collateral damage has been very negligible in
these operations.
The new pattern being followed by Islamabad in "inciting" unrest and arm the youths in Jammu and
Kashmir has been to avoid any trace of its involvement in view of the growing international pressure on
it to take action against terror groups operating from its soil, they said.
"Pakistan has sought to target the peaceful villagers living alongside the Indian side of the LoC in order
to send a message to the inhabitants of Kashmiri hinterland that to disobey Pakistani diktats and
directives on terrorism will prove lethal," said a military source.
ALSO READ | Bihar's Newly Appointed Education Minister Mewalal Choudhary Quits After Facing Flak
For His 'Scam-Tainted' Image
Triggering a major flare-up, Pakistan resorted to heavy shelling in several areas along the LoC in north
Kashmir on Friday killing five security personnel apart from at least four civilians.
The Indian Army mounted a major retaliation pounding several Pakistani positions with anti-tank guided
missiles and artillery guns in which at least eight Pakistani soldiers were killed and 12 others injured.
"Pakistan Army's actions to exclusively target civilians are countered by Indian Army's pinpoint strikes on
suspected launchpads inside Pakistan-Occupied-Kashmir," the source said, adding deaths of terrorists in
the area are shown as civilian deaths by Pakistan in order to garner sympathy and aid from foreign
donors.
Pakistani military has also been resorting to firing at Indian Army posts along the LoC with heavy calibre
weapons, the sources said.
This year eight infiltration bids were foiled and 14 terrorists have been neutralised along the LoC,
according to official data.
The sources said Pakistan has been strongly guarding the location of terrorist training camps following
India's Balakot air strikes last year. Indian war planes pounded a Jaish-e-Mohammed terrorist training
camp deep inside Pakistan on February 26 last year in response to Pulwama terror attack in which 40
CRPF soldiers were killed.
The Indian action reflected a doctrinal change in the country's approach in tackling cross border
terrorism.
The sources said Pakistan's efforts to incite violence inside Kashmir valley and disrupt the lives of
common citizens have proved "futile" as an increasing number of youths have surrendered to join the
mainstream.
"Increasing number of misguided youth who were lured by the false narratives from Pakistan and joined
terrorist tanzeems are surrendering to the security forces after concerted efforts were made to reach
out to them through their parents, friends and relatives," according to a security official.
He said a revamped liberal policy of surrender and rehabilitation has encouraged militants to return to
the national mainstream.
To mislead the international community and reduce signatures of Islamic identity of terrorists, the deep
state has created new entities on the social media, the sources, adding the endeavour is to somehow
catch the imagination of the youth and arm them. Apparently, these groups are unknown to people of
Kashmir, they said.
Notwithstanding the coronavirus pandemic in the region, Pakistan has been resorting to unprovoked
ceasefire violations along the LoC and making concerted efforts to push militants into Kashmir.
Pakistani hostilities increased after India announced its decision to withdraw the special status of Jammu
and Kashmir and divide the state into two union territories in August last year.
Tags:india pakistan borderIndian Air ForceIndian armyPakistan-occupied-KashmirPoKFollow India

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Dushyant Raj
this regular nuisances by Pakistan needs to put at rest as early as possible .
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Rice valuing $499.485 million exported in

four months
Fri, 20 Nov 2020, 3:30 PM
File Photo
ISLAMABAD, Nov 20 (APP): About 838,770 metric tons of rice valuing $499.485 million
exported during first four months of current financial year as compared the exports of
1,176,228 metric tons worth $633.797 million of corresponding period of last year.
According the data of Pakistan Bureau of Statistics, rice exports from the country during the
period from July-October, 2020-21 decreased by 21.19% as compared the exports of the same
period of last year.
During the period under review about 170,729 metric tons of Basmati rice worth $168.745
million exported as against the exports of 283,458 metric tins valuing 259.099 million of same
period of last year.
The exports of basmati rice during the period under review reduced by 34.87% as compared
the exports of same period of last year, the data reveled.
However, during last four months, exports of vegetable grew by 20.16% as about 156,286
metric tons of vegetables worth $66.554 million exported, which was recorded at 197,596
metric tons valuing $55.386 million of same period of last year.
During the period from July-September, 2020-21, exports of meat and meat preparation
registered growth of 5.83% as 30,403 metric tons of meat and meat products worth of
$102.968 million exported as compared the exports of 25,442 metric tons valuing $97.300
million of same period of last year, it added.
It is worth mentioning here that in last four months of current financial year food group
imports into the country grew by 43.49 percent as different food commodities costing $2.272
billion imported as against the imports of 1.583 billion of the same period of last year.
On the other hand, food group exports from the country during the period review went down
by 16.77 percent as it was recorded at $1.331 billion from July-October, 2020 as compared to
$1.359 billion of the corresponding period of last year.
On month on month basis, the exports of food commodities post 13.42 percent reduction in
month of October, 2020 as compared the same month of last year, whereas imports into the
country during the period under review grew by 15.14 percent
https://www.app.com.pk/business/rice-valuing-499-485-million-exported-in-four-months/
Minister floats idea of seed banks

The Express Tribune hosts webinar to discuss China-Pakistan’s joint
agriculture venture
Omar QureshiNovember 19, 2020

Internet of Things (IoT) can help farmers optimise resources and enhance agricultural productivity.
PHOTO: FILE
KARACHI:
Seed technology of Pakistan requires a paradigm shift and the country needs to learn
from other nations how it can add value to its seeds to build resilience to climate
change, diseases and pests, said Minister for National Food Security and Research
Fakhar Imam.
Speaking at a webinar titled “China-Pakistan Agricultural Cooperation and
Prospects”, organised by the China Economic Net and The Express Tribune on
Thursday, the minister said that Pakistan should establish seed banks so that seeds
from other countries could be stored there.
He stressed that Pakistan needed to learn from China’s expertise in the agriculture
sector. “China has performed exceptionally well and raised its cotton production by
a huge margin,” he told the webinar participants. “Pakistan used to produce a
mammoth amount of cotton but unfortunately we have fallen behind now.”
The minister emphasised that Pakistan should learn hybrid seed production from
China because currently it was importing high-yielding rice seeds from Beijing.
He recalled that in March 2020 Pakistan and China had signed a memorandum of
understanding to make technology and agriculture part of the China-Pakistan
Economic Corridor (CPEC) project.
“We look forward to benefitting from it because agriculture contributes 19.3% to
Pakistan’s GDP (gross domestic product) and employs 40% of the workforce,” he
said.
“With all the measures the government is taking to facilitate investors from China,
we hope that relations between the two countries will deepen in future,” he said.
Speaking on the occasion, Board of Investment Secretary Fareena Mazhar pointed
out that the agriculture sector represented a fifth of Pakistan’s economy, however,
the output had been declining for the past few years.
She stressed that Internet of Things (IoT) could help farmers optimise resources and
enhance productivity, adding that the government had introduced reforms aimed at
energising business growth to uplift the agriculture sector.
She pointed out that 64 out of 313 tariff lines included in the second phase of China-
Pakistan Free Trade Agreement were related to agricultural products.
Chinese Ministry of Agriculture and Rural Affairs Director Market and Trade
Research Office Zhai Xueling said that cooperation between Pakistan and China in
the agriculture sector had solid foundations.
“Comparative advantages are at play on both sides. Pakistan has low-cost labour
while China has the technology to aid the agriculture sector of Pakistan,” she said.
“China’s trade with Pakistan has increased, and both imports and exports have
jumped.” China mainly imported rice and aquatic products from Pakistan.
According to Zhai, China can help Pakistan with drip irrigation as well as primary
food processing techniques, which would help leverage Pakistan’s geographical
position.
She was of the view that Pakistan’s economy was in a good shape having massive
potential and excellent investment climate. She voiced hope that Pakistan’s
production of nuts, cotton and yarn would expand in the coming years.
National Assembly Standing Committee on Foreign Affairs Chairman Ehsanullah
Tiwana held the opinion that improvement in agriculture was the only way for
expanding Pakistan’s economy.
He lamented the bureaucratic hurdles in the sector as quality seeds failed to reach
farmers. “We are making efforts to introduce a policy, which will result in
agricultural surplus,” he said.
He pointed out that Pakistan, despite being a cotton-producing country, was
importing the commodity due to shortfall caused by climate change and substandard
seeds. In that regard, he revealed, he would present policy recommendations to
Prime Minister Imran Khan within six to eight weeks.
Recovery of Pakistan’s power loom industry and agriculture with positive growth
despite Covid-19 should be taken as positive signals, he stressed and highlighted that
at present the agriculture sector had a shortage of workers, which was a positive sign
as jobs were being generated.
Chinese Ambassador to Pakistan Nong Rong said that China and Pakistan had
jointly established communication channels for business-to-business cooperation
and information sharing.
“This will encourage both sides to invest in seed industry, agricultural material,
agricultural industry and agriculture product processing,” he said.
Pakistan’s Ambassador to China Moinul Haq said that agriculture had been
identified as the sector that would be given special attention. Under CPEC phase-II,
agricultural cooperation was included as part of the socio-economic development
strategy, he said.
He told webinar participants that a special working group on agriculture was
established in cooperation with China in March 2020 and a plan of action was being
discussed between food ministries of the two nations to implement a large number of
joint projects.
https://tribune.com.pk/story/2272817/minister-floats-idea-of-seed-banks
Non-textile exports rise 3pc in October
The Newspaper's Staff Reporter 20 Nov 2020Facebook Count
Twitter Share
ISLAMABAD: Pakistan’s non-textile exports grew 2.85 per cent to $0.82 billion in October compared to
$0.8bn in the same month last year, showed data released by the Pakistan Bureau of Statistics (PBS) on
Thursday.
However, the exports shrank 4.08pc year-on-year to $2.82bn in the first four months (July-October) of
this fiscal year due to delays in orders amid Covid-19 lockdowns in major export markets. In the pre-
Covid-19 period, an upward trend was noticed in exports of non-textile products largely driven by
depreciation of the rupee. Despite global lockdowns, few value-added sectors have maintained growth
in proceeds including leather garments, surgical instruments and engineering goods.
Data compiled by the PBS showed that the food basket contracted 17.77pc in the first four months from
a year ago. Under this category, exports of rice witnessed a decline of 21.19pc. On the other hand,
basmati rice exports dipped 34.87pc in value and 39.77pc in quantity.
Export of fish and fish products declined by 5.93pc while that of fruits dipped by 11.47pc. However,
foreign sale of vegetables surged by 20.16pc, tobacco 9.72pc, spices 4.78pc, and meat products 5.83pc
during the months under review.
No exports of wheat, sugar, and pulses took place following the imposition of ban in March.
After a long time, leather exports also rebounded by 5.25pc, driven mainly by sales of leather garments,
gloves, followed by other products. The exports of engineering goods went up 25.79pc during the period
under review.
Footwear exports went down by 5.82pc on the back of leather footwear. Exports of surgical goods and
medical instruments declined by 0.40pc.
Published in Dawn, November 20th, 2020
https://www.dawn.com/news/1591335/non-textile-exports-rise-3pc-in-october
Opinion | Pakistan’s plot foiled: Salute to

our intelligence agencies
The Pakistani terrorists had planned to carry out a major strike and had come prepared with
a huge cache of weapons and ammunitions, but they were eliminated before the break of
dawn by our valiant jawans. In the three-hour shootout, two police jawans were injured.
Rajat Sharma@RajatSharmaLive
New DelhiPublished on: November 20, 2020 10:29 IST
Image Source : INDIA TV
Opinion | Pakistan’s plot foiled: Salute to our intelligence agencies

In a shining example of intelligence sharing between security forces, a joint team of
Army and CRPF jawans on early Thursday morning gunned down four Pakistani Jaish-e-
Mohammad terrorists near the Ban toll plaza at Nagrota on Jammu-Srinagar highway.
The terrorists, armed with 11 AK-47 rifles, three pistols, and more than four dozen
grenades and 10 kg RDX, were hiding in a truck loaded with rice and sandbags. The
truck driver fled in the darkness taking advantage of the melee.
When the truck was intercepted at the highway checkpoint, the four terrorists started
firing and threw grenades. The terrorists were carrying medicines with Karachi markings
and their trouser tags established their Pakistani origin.
The interception and gunning down of four Jaish terrorists at Nagrota is an example of
another success of the border grid set up by the Army and Border Security Force at the
Line of Control in Kashmir. I salute the intelligence officers who gathered specific inputs
about the movement of these terrorists and passed them on to Army and state police,
resulting in a brilliant coordinated effort.
The Pakistani terrorists had planned to carry out a major strike and had come prepared
with a huge cache of weapons and ammunition, but they were eliminated before the
break of dawn by our valiant jawans. In the three-hour shootout, two police jawans were
injured.
The truck was blown up by security forces during the encounter.
Intelligence agencies were keeping track of the truck carrying the terrorists after inputs
came that infiltrators had crossed over to India near Hiranagar at the international
border. The truck was allowed to cross the toll plaza at Thandi Khui area of Samba at
around 3.44 am.
When it reached the Ban toll plaza, the army and CRPF jawans were fully prepared. They
asked the driver to come out and open the truck for search. Soon firing started and the
encounter was over within three hours. The encounter took longer because the
terrorists were hiding behind sandbags.
The huge quantity of arms and ammunitions along with explosives clearly suggest that
Pakistan was plotting to carry out a big terror attack to disrupt the District Development
Council polls that are going to begin from November 28 in eight phases.
The aim was to strike terror in the hearts of candidates and voters during these crucial
polls, in which representatives will be elected to carry out developmental work in the
districts. The saddest part is that there are political forces in the Valley who are still
towing Pakistan’s line because they know that their political existence will come to an
end if there is all-round development in Jammu and Kashmir.
WATCH AAJ KI BAAT:
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https://www.indiatvnews.com/news/india/aaj-ki-baat-november-19-episode-rajat-sharma-blog-post-
666149
Highway-side eatery in UAE feeds

hungry one meal at a time
By Associated Press
November 19, 2020 | 2:16pm

Enlarge Image
Taj al-Islam, a 50-year-old Bangladeshi carwash worker, first left, receives his
free food at a restaurant in Sharjah, United Arab Emirates.AP
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SHARJAH, United Arab Emirates — At a highway-side restaurant in the
industrial outskirts of Dubai, workers methodically assemble packaged takeout
meals of biryani rice, dal and brightly colored chicken curry for people in
poverty and desperate to eat.
It’s not a soup kitchen or charity drive, but an ordinary hole-in-the-wall Indian
restaurant alongside a busy motorway in Sharjah, one of the seven desert
sheikhdoms in the United Arab Emirates.
When other kitchens close for the night, Biryani Spot springs into action. The
cooks collect leftover food and repurpose it into free, hot meals for underpaid
or out-of-work migrants, largely from Southeast Asia. Those in need filter
through the cramped restaurant at 10 pm to receive dinner — no questions
asked.
“The current situation is you have a lot of jobless people, a lot of people who
are struggling here because of their low salary,” restaurant co-founder
Mohammed Shujath Ali said. “We don’t want to waste our food, … we want to
give it to people in need.”
As small businesses across the UAE shut down this spring due to the
coronavirus pandemic, Ali and his wife were getting ready to open up theirs. A
former mechanical engineer, Ali long dreamed of running his own restaurant,
a place where the migrant workers who power the plastic and fabric factories
of Sharjah’s dusty Industrial Area 13 could savor familiar Indian, Pakistani and
Bengali food at an exceptionally inexpensive price.
Enlarge Image
Cooks prepare free food for needy people at a restaurant in Sharjah, United
Arab Emirates.AP
Instead of thwarting his plans, the pandemic-induced economic collapse
created an opportunity. Tens of thousands of people working in the shadows
of Dubai’s economy lost their jobs overnight, as hotels, restaurants and
families fired their low-wage service workers in response to the lockdown.
Unable to draw on state support in a country that links their residency status
to their jobs, many turned to charity to survive.
Over its two months of existence, Biryani Spot has mobilized to meet the
area’s growing need for food aid. The place serves griddled paratha bread
and a range of spiced meat and rice dishes for less than five dirhams (around
$1.50) during the day and for nothing late at night.
Those cheap or free meals go a long way in the UAE, a nation of some 9
million people with only about 1 million Emiratis. Southeast Asian laborers,
taxi drivers, cleaners, cooks and office workers power businesses across the
emirates, home to skyscraper-studded Dubai and oil-rich Abu Dhabi. While
many have returned home during the pandemic, others remained, hoping to
find work to support loved ones back home.
Taj al-Islam, a 50-year-old Bangladeshi carwash worker, long has struggled to

make ends meet, earning about $270 a month, barely enough to feed his five
children back home. He said the free takeout helps him stretch his budget a
little longer.
Mohammed Shakeel, a 38-year-old from Pakistan, arrived at night’s end to

take the remaining meals back to his mosque about 15 miles away in Dubai.
After 19 years as a service manager at a luxury car dealership, he was fired in
March when the virus struck. Now he fruitlessly knocks on company doors in
search of work, feeling tired and lightheaded without food.
“In any other country I’d be supported if I lost a job like this, but here there’s
no help,” Shakeel said as he piled up the food parcels.
So far, Biryani Spot’s biggest challenge is getting the word out. The sprawling
neighborhood doesn’t have much foot traffic. Hidden from the street, the
restaurant’s small yellow sign is easily missed among rows of ramshackle
shops and abandoned buildings.
Ali promotes the free food through regular posts in Facebook groups for
residents. When people don’t turn up, he packs dozens of meals and drives
them directly to denser areas, taxi stands or offices where he knows cleaners
on their night shifts go hungry.
He described the handouts as a “small contribution” to people in need,

something that’s built into his faith as a Muslim.
“We are just a small-scale business, doing our job, like every human does in
his own way,” Ali said.
FILED
UNDER CORONAVIRUS , DUBAI , FOOD , HOMELESS , MIGRANTS , POVERTY , UNIT
ED ARAB EMIRATES , 11/19/20
https://nypost.com/2020/11/19/highway-side-eatery-in-uae-feeds-hungry-one-meal-at-a-time/
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Openings and Closings: Yi Peng

Thai, Masraff's Open, Good Dog
Montrose Will Close
LORRETTA RUGGIERO | NOVEMBER 20, 2020 | 4:30AM
EXPAND
Yi Peng has traditional dishes such as Pad Si Ew.
Photo by Liz Jiratantasin
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AA
Yi Peng Thai Dining, 798 Sorella Court, opened at CityCentre October 28.
Located next to Fellini Café, this is the first location in the United States for the
upscale Thai eatery, owned by CPF and led by of Junnajet “Jett” and Jira Hurapan.
Named after the annual sky lantern festival held to celebrate the full moon in
Chiang Mai, Yi Peng blends Thai culture and cuisine with healthy and seasonal
ingredients reflected in its extensive menu.
Dishes like Pu Krob, a crispy soft-shell crab with Thai herbs and jungle chili glaze
and Kang Hung Lay, Northern-style braised curry beef short ribs, offer diners
authentic Thai cuisine with a modern approach. There's also Pad Thua
Himmapan (cashew chicken) and Pad Si-ew, wok stir-fried beef tenderloin. Other
starters and main dishes include the Nuea Sawan, made with beef and sriracha
sauce and a choice of adding a fried egg plus Tom Kha Gai, a traditional coconut
chicken galangal soup with kaffir lime and enoki mushroom.
Yi Peng’s beverage menu is inspired by its traditional food menu and features
signature spirits like the High Thai and Captain Coco. There's also a selection of
Thai beer and Asian drafts along with other import and domestic brews and a
limited wine selection. The Yi Peng festival inspires the decor of the space. Guests
will immediately notice the fluorescent wall murals painted over exposed brick by
local artist Alex Rosmon as they enter the restaurant. Bright lanterns hang from the
vaulted ceilings in keeping with the Yi Peng theme. There is a second level above
the main dining room providing additional seating for private dinners or gatherings
and a chef’s table facing the kitchen which seats ten guests.
Yi Peng's chef's table offers a colorful and pretty setting.
Photo by Chad Chenier
The restaurant’s executive chef, Jett Hurapan began working in the kitchen at the
age of 14 and has been exploring the culinary world since then, perfecting his craft
in a variety of cuisines. His wife Jira will serve as the chef de cuisine. She came to
study in New York and worked with Jett, discovering a passion for baking and her
now husband, Jett. Jira also studied baking at the Institute of Culinary Education in
New York City, worked as a pastry chef at various restaurants and has trained in
the tradition of Thai cooking in Thailand under Professor Srisamorn Kongpun.
The mezzanine at Yi Peng offers private dining.
Photo by Chad Chenier
" We are so thrilled to open our Yi Peng Thai Dining’s first location at CityCentre,"
said Jett Hurapan. "Boasting one of the most diverse populations of citizens in the
country, Houston continues to be a breeding ground for the ever-growing culinary
scene, so we look forward to offering an unparalleled dining experience to the
community and visitors alike."
EXPAND
Jonathan Levine has big plans for 2021.
Photo by Julie Soefer
Jonathan's The Rub BYOB, 9061 Gaylord, is planning to relocate by the end of
April 2021 to the former Peli Peli Kitchen space at 9090 Katy Freeway. The new
name will be Jonathan's The Rub at Campbell Place. The Original JTR BYOB will
remain open in Hedwig Village until the new location debuts.
The Original Jonathan's The Rub opened in 2008, founded by chef/owner Jonathan
Levine. Its Italian specialties, steaks and seafood will still be on offer at the new
restaurant but the menu will also expand to include a wider selection of salads,
healthy bowls and soups. There will be an express lunch menu plus family meals
available for pickup or delivery. In addition, Levine is adding a Southern Fried
Chicken which has been brined for 48 hours and more homemade desserts like
Deep Dish Apple Pie, Peach Cobbler and Bourbon Pecan Pie. The new location
will still offer curbside pickup, online ordering and delivery.
Jonathan's The Rub BYOB is relocating next spring.
Photo by Paula Murphy
The Campbell Place location will occupy a corner spot at Gateway at Spring
Valley, an office building, that will more than double the space available at the
current Gaylord space. The 4,000 square feet restaurant will have pine accents and
exposed brick, more seating and more parking. There will also be a newly installed
UV-C air purifying system that helps to clear the air of harmful bacteria and
viruses. Besides the extra indoor seating, there will be an expansive outdoor area
with climate controls and lush greenery for shade.
The new restaurant will no longer be BYOB, a change some may rumble about.
However, there will be a full bar with classic and signature cocktails plus an
extended wine and beer list.
The relocation does not affect operations at Jonathan's The Rub Memorial Green
where daughter Jessica Levine is general manager. Son Sam Levine will take on
the role of general manager at the Campbell place restaurant, keeping it all in the
family.
EXPAND
Brisket takes grilled cheese to a whole new level.
Photo by Rebecca Wright

Twisted Grilled Cheese, 5555 Washington, will open its first brick and mortar
November 21. Its well-known food trucks will still remain at Power Center Food
Truck Park, Galleria Food Truck Park and Foodie Trucks Park in Katy but the
owner Ahmad Fobbs, who only began operating the food trucks in 2019, has set
down a permanent location in the Washington corridor that will be operated by
Erinne Wilrich and Paige Palmer.
EXPAND
Paige Palmer and Erinne Willrich are running the new brick and mortar.
Photo by Rebecca Wright
Fans of the sandwiches will find their favorites such as The Smokehouse Brisket,
Five Cheese Pepperoni, The Halal Philly and The Buffalo Chicken along with
some new items like The Avocado BLT&E, The Tarragon Lobster and The
Smoked Salmon. There are also three new vegetarian choices: The Truffle
Mushroom, The Spinach and Artichoke and The Eggplant Parmesan. There is also
a gluten-free bread option for the sandwiches.
There is an expanded list of sides, desserts and drinks. Expect a Loaded Fries menu
offering yummy options like The Brisket Fries and The Halal Steak Fries. Truffle
Onion Rings, Parmesan Waffle Fries and Kettle Potato Chips are tasty
accompaniments as is the Tomato Basil Soup, a grilled cheese sandwich's best
friend. Decadent desserts such as Cheesecake Donut Holes and The Nutella Dessert
Sandwich are just a few of the sweet treats available.
EXPAND
Twisted Grilled Cheese has a fun outdoor patio.
Photo by Becca Wright

Twisted Grilled Cheese will also offer adult beverages and cocktails like Twisted
Sweet Texas Tea and a Creamsicle Martini in a lively, vibrant space designed by
Gin Design Group, featuring Houston-inspired murals by local artist Armando.
There is also outdoor dining space available.
Good Dog still has chili dogs in the Heights.
Photo by Brooke Viggiano
Good Dog, 1312 W. Alabama, will close its Montrose location November 22. Its
owners, Amalia Pferd and Danny Caballero said that the rent is impossible to
maintain due to the pandemic, as reported by Houstonia. Caballero said that they
tried everything to keep the Alabama location open. "Unfortunately, with the
amount of uncertainty these days and our current rent rates, we're not in a position
financially to renew our lease, " Caballero said.
It's another loss for The Montrose, on the heels of the announcement that the
"Disco Kroger" at 3300 Montrose will be closing in January 2020, as Jeff Balke
reported here in the Houston Press.
Fortunately, its food truck and location at 903 Studewood will remain open. The
Heights restaurant will continue to also operate as a small bodega which it began
doing early on in the pandemic. The owners are launching a brunch menu soon.
Politan Row, 2445 Times Boulevard, announced on its Facebook page that it has
shuttered permanently. The November 17 post was made after the food hall posted
about closing for November 6 due to unforeseen circumstances. A couple of
subsequent posts were made about reopening but that did not happen.
The Rice Village food hall first opened November 8, 2019. Unfortunately, a few
months later, the coronavirus pandemic hit, leaving many restaurants and bars
scrambling for survival. The pandemic has hit food halls, which rely on crowds and
foot traffic, particularly hard.
As far as its vendors go, many of them are already pursuing new ventures, as
reported by CultureMap Houston.
Chef Evelyn Garcia who operated Kin by Chef Evelyn at Politan Row has been
busy selling her condiments and food products at the 11th Street Market at A 2nd
Cup in the Heights and Local Foods. She has also been doing virtual cooking
classes. Garcia most recently did a brief chef-in-residency at The Sentinel Marfa, a
lounge all the way in Marfa, Texas, according to Kin's Facebook page.
EXPAND
The Lounge at MARCH is artful and cozy..
The Lounge at MARCH, 1624 Westheimer, opened its doors November 19. The
restaurant itself, MARCH, was slated to open in early 2020 but that little thing
called the COVID-19 Pandemic has changed the course for the upscale fine-dining
restaurant from Goodnight Hospitality. For now, The Lounge will operate as a
prelude to the restaurant through January 9.
The cuisine at MARCH reflects the culinary view of Goodnight Hospitality
Chef/Partner Felipe Riccio whose upbringing in Mexico with an Italian father and
a Spanish mother has led to an open mind in exploring different global cuisines.
The Lounge's menu focuses on The Levant, or the coastal Eastern Mediterranean
countries which include Lebanon, Syria, Israel, Cyprus, Palestine and Jordan.
For now, guests can purchase a $48 ticketed reservation on Resy which includes a
half glass of Champagne, a beverage from The Lounge's signature cocktail menu,
and some savory and sweet bites like harissa mille-feuille and carrot basbousa.
Additional items are available for purchase such as the Harvest, Pasture or Tide
sets. Each set includes four items inspired by The Levant. There are also several
caviar services for those who have not been affected by the current economic
climate.
The Lounge is an intimate space with seating for only 16 guests making
reservations necessary. The MARCH private dining room is currently available for
small, private holiday dinners.
Masraff's, 9566 Katy Freeway, opened in its new location November 12. It closed
its Post Oak location in April 2020 after its lease expired as we reported here in
the Press. The restaurant from father and son duo Tony and Russell Masraff
operated at the Galleria location for nearly a decade.
Its menu is one of fine dining classics from foie gras and Muscovy Duck Breast to
Filet Mignon and Caramelized Diver Scallops. Starters include Burrata Salad and
Garlic-Seared Calamari plus entree salads and seafood dishes such as Morel
Crusted Sea Bass. There are several pasta options like Rock Shrimp Ravioli or
Seafood Linguine plus desserts such as Butter Roasted Pear Creme Brulee and
Warm Butterscotch Bread Pudding.
Besides craft cocktails, the restaurant has an extensive wine list which has garnered
accolades such as Best Award for Excellence from Wine Spectator. The list
contains Old and New World varietals with many mid-range bottles cost-wise.,
though there are plenty high-dollar vintages for big spenders.
EXPAND
Farmer's Plates at Dish Society.
Photo by Dragana Harris
Dish Society, 2643 Commercial Center Boulevard, will be the new spot for the
current Katy Dish Society when it leaves its location at 23501 Cinco Ranch
Boulevard. The relocation is set for February 2021.
The new space, less than 500 feet away from the current restaurant, will double the
seating for the farm to table restaurant which has five locations around Houston
with a sixth planned at Southside Commons, a retail and office complex located at
4191 Bellaire Boulevard where Palace Bowling Lanes stood for many years. That
location is slated to open in mid-December.
The new Katy spot will also take much of its new design from the upcoming
Southside Commons build-out with new furnishings, tile and design elements. It
will have a 20-seat full service bar and a 60-seat partially covered patio with space
heaters facing Central Park Green. It will also have two dedicated parking spaces
for contactless curbside pick up.
Dish Society offers counter service for breakfast, lunch and weekend brunch and
table service for social hour and dinner.
EXPAND
An upscale date purveyor is coming to CityCentre.
Rendering by Kinnersley Kent Design
Bateel USA, 800 Town and Country Boulevard, opens this November at
CityCentre. This is the second brick and mortar store for the gourmet foods
purveyor which specializes in organic and natural dates, including seven varieties
of plain dates and 19 stuffed date offerings, filled with caramelized nuts or candied
fruits. It also sells chocolates, Umbrian olive oil, date balsamic vinegar, acacia and
lemon blossom honey and beautifully packaged gift boxes.
EXPAND
Chicken and Orzo Soup is a new fall dish at Radio Milano.
Photo by Jamal Mazhar
Radio Milano, 800 Sorella Court, reopened November 16 with a new concept and
menu. Located at The Moran at CityCentre, a contemporary stylish hotel, the
former Italian restaurant has taken its menu in a more Mediterranean direction with
starters such as Spanikopita Spinach Dip and Greco Wings. There are also
constructed salads such as The Village Cobb and soups like the Chicken and Orzo.
Entrees like the Mediterranean Seafood Stew and Grilled Cauliflower Steak and
casual offerings like My Fat Greek Burger Shawarma Wraps give diners a bounty
of choice.
Its Make It Your Own Lunch specials offer guests the option of selecting a base
such as pita, basmati rice or mixed greens and topping it with a choice of lamb and
beef gyro, lemon and oregano chicken, slow-cooked beef shawarma or roasted
cauliflower. Guests also have a variety of toppings to chooses from and savory
sauces. The beverage menu offers Mediterranean-inspired cocktails and spritzes
plus a curated wine list.
EXPAND
The Village Cobb Salad offers some healthy vegetables.
Photo by Jamal Mazhar
Jerome Strack, general manager of The Moran CityCentre said in a press release,
"We are continuously looking for ways to evolve our offerings as dining trends and
the needs of our loyal guests change. To address those needs, we saw this as an
opportunity to reinvigorate the concept behind Radio Milano by creating a different
offering in the market with high-flavored menu additions, quality improvements
and lower prices that will keep our guests engaged and coming back for more."
EXPAND
Let the bao come to you.
Photo by Christina Slaton
Wow Bao has expanded its delivery to the Katy area. The Chicago-based company
operates a number of "dark kitchens" around the country and Texas. Customers can
order through DoorDash, UberEats, GrubHub and Postmates. It offers a variety of
steamed bao including Teriyaki Chicken, BBQ Berkshire Pork, Spicy Mongolian
Beef and Whole Wheat Vegetable. There are potstickers such as Ginger Chicken
and Green Vegetable plus rice bowls including Spicy Kung Pao, Teriyaki and
Orange Chicken.
The Sugar Shop, 215 5th Street, has closed after the death of its owner, Nathan
Maynor, from COVID. The 58-year-old was first diagnosed back in
October, according to the Houston Chronicle. He had battled the disease for several
weeks and a GoFundMe page had been set up to help pay the bakery's rent while he
was hospitalized. Now, the funds, over $15,000, will be used for his medical and
final expenses.
In a Facebook post, Maynor's husband Virgil Burke said, " Heaven has yet another
angel. I have lost a wonderful, creative and loving man... I am in disbelief as I can't
imagine our lives without him."
The customers at The Sugar Shop loved Maynor's kindness and attentiveness as
much as the customized cakes, cookies and pastries he created. Along with family
and friends, they have expressed their grief and condolences online as well as
leaving flowers at the bakery in tribute to his memory.
EXPAND
Penny Whistle has a great patio for this gorgeous weather.
Photo by Jordan Smith
Penny Whistle Pub, 1625 Richmond, has added a new kitchen with sandwich
menu, bar snacks and desserts. This is the first time that the Irish pub has offered a
food menu, after it took over the space which formerly housed The Harp on St.
Patrick's Day 2019.
“With bars requiring food services to be open, we wanted to start a unique food
menu that everybody would enjoy,” owner Ted Baker said. “At the same time, we
wanted to create something that fit with the culture and ambiance of Penny Whistle
Pub." That ambiance includes comfortable couches, a fireplace, game room with
darts and ping pong plus a large outdoor patio.
EXPAND
Everyone loves a club sandwich with frilly toothpicks.
Photo by Jordan Smith
Penny Whistle’s new sandwiches include a Chicken Salad with rotisserie chicken
on a croissant roll, a Classic Italian on baguette and a Stacked Club with a pile of
turkey, bacon and ham topped with lettuce, tomato and Swiss and American
cheese. There's also the hefty Reuben Sandwich with a quarter pound of pastrami
and spicy Russian dressing. The Roast Beef and Cheddar is another big boy with a
quarter-pound of shaved prime rib, arugula, melted cheddar and a creamy
horseradish sauce on a toasted baguette or ciabatta roll. The sandwiches come with
chips and a pickle spear.
I SUPPORT
 LOCAL
SUPPORT THE INDEPENDENT VOICE OF HOUSTON AND HELP KEEP THE
FUTURE OF HOUSTON PRESS FREE.
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The menu also offers bar bites such as the popular Fresh Baked Pretzel from Penny
Whistle’s sister bar Revelry on Richmond, along with chips and queso and a couple
of flatbread choices. Penny Whistle's dessert menu features a Cinnamon and
Sugar Pretzel made with pretzel dough from Slow Dough Bread. It comes with a
cinnamon sugar dipping sauce. All of the sauces for the sandwiches and pretzels
are made in house.
The sandwiches range in price from $10.95 for the Chicken Salad to $13.95 for the
Rueben.
EXPAND
The Vegetable Pakoras are vegan and gluten-free.
Photo by Angelica Sousa
Tarka Indian Kitchen, 2168 Spring Stuebner, 3701 S. Shepherd and 721 W. 19th,
has introduced some new vegan and vegetarian items to its menu. The Vegetable
Pakoras are made with potatoes and onions, fried in a gram flour and cumin batter
and served with mint-tamarind-yogurt chutney. A vegan chutney is available on
request. The Beyond Keema Curry is made with a plant-based mince with peas and
potatoes and is served with vegan yeast rolls. It was previously a limited time item
but is now part of the permanent menu. There's also a new Mango Cheesecake,
which is gluten-free.
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Offering our readers free access to incisive coverage of local news, food and culture. Producing
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You can help by participating in our "I Support" membership program, allowing us to keep
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Lorretta Ruggiero is a Houston Press freelance writer based in Cypress, Texas. She loves
entertaining her family and friends with her food and sparkling wit. She is married to Classic
Rock Bob and they have two exceptionally smart-aleck children.
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| HOUSTON 101 |
Farewell, Disco Kroger

JEFF BALKE | NOVEMBER 11, 2020 | 1:13PM
EXPAND
Time to say goodbye, you beautiful weirdo.
Photo by Lian Chang
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At roughly 10 a.m. on a regular old weekday, I was walking the main aisle of the
Kroger on Montrose Boulevard. I popped across the street, as I did most days, from
the building that used to have a nightclub on the roof (RIP Cody's) where I worked.
I was going to see my favorite handlebar-mustachioed sandwich maker. He would
use an old fashioned pump steamer to heat up the sandwiches he made (he knew
my order by heart, natch) and when handing it to you, would call out "Enjoy!" (It
sounded a little more like iiin-joyeeee in his Texas drawl).
While walking toward the deli counter, a man wearing extremely short shorts, flip
flops and a tank top hurriedly passed between me and an octogenarian woman
slowly pushing her cart up to the register. Did I mention from the neck up he was
fully made up with a bright red wig on his head? The older woman paused
momentarily, glanced at the gentleman as he walked by and then simply smiled and
shook her head.
Ladies and gentlemen, I give you Disco Kroger.
This was in the early '90s, a time when there were still street festivals, college kids
cruising Westheimer and all manner of interesting people to look (if not gawk) at.
The world outside The Loop may not have been quite ready for drag queens and
club kids (that would come later), but the Montrose was here for all of it and Disco
Kroger was their grocery store.
Almost exactly ten years ago, I penned a story for this publication nicknaming the
Inner Loop Kroger stores. It began with the one that was already known for its 24-
hour shopping by the who's who of this neighborhood's citizenry, from the colorful
to the more nondescript, as I was fortunate to witness for years seemingly daily.
Now, we learn, the store will be closing its doors for good.
Many smarter than I have commented on the changes happening in this happily
eclectic and historic Houston hood. Old buildings replaced with high rises.
Venerable venues like Mary's and Chance's are long gone while others like
Number's teeter on the brink of extinction. Few even remember Sunday Funday at
La Strada or the Westheimer Street Festival. Even Pride has moved downtown.
Most of the Montrose's original denizens, replete with hippies and artists and
freaks, have been priced out of the prized locations where new construction has
changed the literal face of the neighborhood.
Is Disco Kroger the final vestige of what will soon be a forgotten era in Houston
Inner Loop revelry? Not quite. The charm and the grit still remain, though you
might have to look a little closer to find it. But, this does feel like yet another sign
of a quasi-gentrification that has been slowly tugging at the fraying fabric of The
Montrose (yes, you must say "the") for years, perhaps decades.
I SUPPORT
 COMMUNITY
SUPPORT US
And I'll miss the late-night trips with club music blaring from the speakers and
drunken partiers stopping for a frozen pizza and Advil on their way to wherever
home is that night; the Sunday morning breakfast runs and the cheery sandwich
guy (how long he's been gone, I dare not ask).
At the risk of laying too much on the shoulders of humble neighborhood grocery
store, the carefree, live-and-let-live atmosphere that permeated it and the
neighborhood that surrounded it were, for decades, a microcosm of an emerging
city still trying to come to grips with its place in the world. It was as radically
diverse 30 years ago as the entirety of Houston is today.
So, forgive me if I eulogize Disco Kroger with a level of gravitas befitting

something more grandiose than a retail food shop would seem to deserve. For many
of us, it was more than a store. It was symbol of how we wished things would be
elsewhere.
Farewell, Disco Kroger, you beautiful weirdo. You will be missed.

covering Houston with no paywalls. Make a one-time donation today for as little as $1.

Jeff Balke is a writer, editor, photographer, tech expert and native Houstonian. He has
written for a wide range of publications and co-authored the official 50th anniversary book for
the Houston Rockets.
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| THINGS TO DO |
This Week in Houston Food

Events: The Fall/Winter Menus Are
Here
BROOKE VIGGIANO | NOVEMBER 9, 2020 | 4:00AM
EXPAND
Relish has introduced seasonal dishes from pernod-kissed broiled oysters to butternut squash cavatelli.
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Here's a look at this week's hottest culinary happenings:

All week long
Saint Arnold Beer Dinner at State Fare Kitchen & Bar

State Fare, 947 Gessner, 15930 City Walk, is collaborating with Saint Arnold
Brewing Company to host a weeklong beer dinner, featuring four courses and
pairs (plus swag) for $50++ per person. Enjoy dishes such as crispy skin duck with
ancho honey bbq, filet and grilled shrimp paired with polenta, and pumpkin pie
surprise. Reservations are encouraged.
Monday-Saturday
Diawali Menu at Musaafer
From Monday, November 9 through Saturday, November 14, guests can celebrate
the Hindu Festival of Lights with a special five-course Diawali menu at
Musaafer
, 5115 Westheimer, with highlights such as Dal Pakwan, Palak Murg and Besan
Ladoo. Reserve a table online or call 713-242-8087.
Tuesday, November 10
Domaine de Cristia Wines Dinner at Etoile Cuisine et

Bar
Etoile Cuisine et Bar, 1101-11 Uptown Park, will host an evening with Domaine
de Cristia Wines on Tuesday, November 10. Chef and co-owner Philippe Verpiand
will present a lavish, four-course dinner to pair with the wines for $122++ per
person. Dine on foie gras with kabocha squash veloute, Texas quail wrapped in
savoy cabbage, veal tenderloin in morel mushroom sauce with polenta, and brie
stuffed with truffle mascarpone and served with greens and truffle honey. The
dinner begins at 6:45 p.m. Reservations are required by calling 832-668-5808.
Wednesday, November 11
Veterans Day
Check out our Veterans Day Dining Guide to see which restaurants and bars across
Houston will be honoring veterans and active-duty military with free meals, food
and drink specials, discounts and more this Veterans Day.
Virtual Cocktail Class with Alba Huerta

The Williams Sonoma Beverage Academy and Julep’s Alba Huerta have put
together a series of Virtual Cocktail Classes this fall. Classes start at 6:30 p.m. and
are 45 mins long, with this week’s lesson covering Southern Style
Cocktails. Tickets are $20 ($15 for Visa cardholders).
Complimentary Weekly Pours at Brennan’s of Houston

Brennan’s, 3300 Smith, will be offering complimentary and celebratory 5-ounce
pours of a weekly featured wine with the purchase of an entree on Wednesdays.
Wine Guy Marcus Gausepohl will feature different producers each week for the
'Wine Not?' Pour of the Day. To score a gratis glass, use the code ‘WINE NOT’
when making your reservation.
Trivia Night at Hay Merchant

On Wednesday nights at 7:15 p.m., manager Kyle Rahe will host Hay
Merchant Trivia Night, with categories from TV and Sports to Film, Science and
Beer. There will be prizes each week for first, second and third place winners.
Social distancing measures and all of Hay Merchant’s safety protocols will be
enforced. As always, Hay Merchant does not take reservations.
Bars Across Houston Patio Pop-Up Series at One Fifth

Houston
One Fifth Houston, 1658 Westheimer, has joined Lucille’s Bars Across Houston
Pop-Up series, inviting local bar teams to take over the restaurant’s patio each
Wednesday for a full evening of cocktail service and with the bartenders receiving
tips and payment as contract employees. One dollar from every featured cocktail
sold will be donated to Lucille's 1913 charity.
Thursday, November 12
Revive with Elegance Wine Dinner at Dario’s

Steakhouse and Seafood
Guests are invited to a four-course wine dinner at Dario’s Steakhouse and
Seafood, 14315 Cypress Rosehill, beginning at 7 p.m. The fall-inspired dinner
combines seasonal flavors and paired wines, with highlights including Texas farm
roasted quail stuffed with summer vegetables, filet mignon in Cabernet reduction
and chocolate lava cake. Tickets are $89 per person. Space is limited. For
reservations, call 281-304-1825.
Bars Across Houston Pop-Up Series at Lucille's

Lucille’s, 5512 La Branch, continues hosting its Thursday Patio Pop-Up series (6
to 10 p.m.), inviting local bar teams to take over the restaurant’s patio for a full
evening of service and with the featured staff collecting 100 percent of the sales
and tips generated by their curated cocktails. One dollar from every cocktail sold
will go to Lucille’s 1913, a nonprofit launched to provide meals to Houstonians in
need, targeting the elderly in impoverished neighborhoods from Sunnyside to
Acres Homes. Restaurants and bars interested in participating in the 1913 Pop-Up
Program can contact Lucille’s 1913 at info@lucilles1913.org.
UBP After Dark at UB Preserv

UB Preserv, 1609 Westheimer, has launched UBP After Dark, providing late-night
food and drinks to post-shift restaurant industry workers and anyone else who
wants something tasty after 10 p.m. The limited menu will run from 10 p.m. to 1
a.m. every Thursday. Reservations can be made online, and there is outdoor
seating, too.
Friday, November 13
Diwali Dinner at Pondicheri Bake Lab + Shop
Pondicheri Bake Lab + Shop, 2800 Kirby, will host a Diwali Dinner on the eve of
Diwali, Friday, November 13, with seatings at 6 and 8 p.m. for $100 per person
(includes food and gratuities). Guests can enjoy a multi-course feast to celebrate
the ancient holiday (think fresh truffles, rare mushrooms, locally curated
vegetables, exotic spices, copious amounts of ghee and more). Guests can reserve a
spot online or by calling 713-522-2022 (seating extremely limited). Pondicheri will
also offer two featured thalis (sampler platters) at the restaurant during the Diwali
holiday. The Rama Thali features vegetable stew, chicken kebabs, spinach kachori,
buckwheat pooris and halwa; and the Sita Thali features vegetable stew, paneer
kebabs, spinach kachori, buckwheat pooris and halwa. Locals can also get
celebration boxes available for preorder, including The Sweet Box ($50) with
mithai, crack balls and banana Pondi Bars and The Masala Box ($40), a stainless
steel masala ‘dabba’ filled with an assortment of spiced nuts, mithai and sweets.
Sunday, November 15
50th Anniversary Celebration at Kolache Shoppe

Heights Central Station
Heights Central Station will hold its first-ever Fall Market on Sunday, November
15 from 3-6 p.m. Kolache Shoppe, 1031 Heights, is using the occasion to throw an
anniversary celebration, complete with live music from European folk band Das Ist
Lustig, plus complimentary coffee and mini kolaches while supplies last. In
addition to Kolache Shoppe’s booth, visitors can also enjoy booths from
neighboring businesses and local vendors. Ride sharing, biking and walking over to
the festival is recommended, as the market will take place at the Heights Central
Station parking lot.
All month long
Fluff Bake Bar Collab for No Kid Hungry at The Burger
Joint
Matt Pak of The Burger Joint and Rebecca Masson of Fluff Bake Bar have
teamed up to make a signature shake for the month of November to benefit No Kid
Hungry. Available at The Burger Joint, 2703 Montrose, 2003 Shepherd, The
Couch Potato Shake features Fluff Bake Bar's couch potato cookie dough (filled
with potato chips, pretzels, cornflakes, marshmallows and chocolate chips) blended
with Burger Joint's vanilla custard soft serve. For every shake sold, $1 will go to
fight childhood hunger in Houston.
Thanksgiving Benedict at Dandelion Cafe

Dandelion Cafe, 5405 Bellaire, is offering a sweet and savory Thanksgiving
Benedict now through November 30 when dining in or ordering online. Chef JC
Ricks layers cornbread dressing with ham, turkey sausage, cranberry sauce, two
poached eggs and gravy and serves it with a side of his signature potatoes.
No Kid Hungry Benefit at Le Colonial

Le Colonial, 4444 Westheimer, is launching a new initiative to benefit local
organizations that provide critical resources to those in need, offering special prix
fixe lunch and dinner menus beginning November 1 and running through the end of
the year. Le Colonial will donate $1 from each order to a different local non-profit
each month, and up first is No Kid Hungry, an organization that has been at the
forefront of the fight against those facing hunger due to the pandemic. The three-
course lunch menu, available for $25, features Gio Cuon (Chilled Shrimp Summer
Roll), Bo Bam Cay (Spicy Beef Tenderloin Rice Crepe) and Ca Hoi Nuong (Miso-
Glazed Salmon). An elevated dinner menu is priced at $45 and includes Cari Tom
(Jumbo Gulf Shrimp), Ga Xao Xa Ot (Amish Farm Chicken Breast) and four
dessert options, from Tarte Au Citron (Yuzu Lemon Curd) to Opera Cake. The
menus are available for dine-in and takeout.
EXPAND
Head to Bludorn for fall-winter dishes like roasted brussels, foie gras and apple on brioche doughnut, and creamy
white truffle risotto.
Photo by Michael Anthony
New and ongoing specials
Fall-Winter Additions at Bludorn

Chef Aaron Bludorn’s hot new restaurant, Bludorn, 807 Taft, has introduced new
fall-winter items that place an emphasis on seasonal ingredients and flavors.
Notable dishes include Foie Gras with apple, brioche donut and hazelnut; 5-Seed
Crust Ora Salmon, served with smoked eggplant and caponata; and White Truffle
Risotto with parmesan. In addition to the new seasonal lineup, Bludorn will offer a
truffle experience as an accompaniment to any dish. Menu items will be available
through December.
New Caviar Service at Kata Robata + Beaujolais
Bonanza
Chef Manabu “Hori” Horiuchi has officially launched caviar service at Kata
Robata, 3600 Kirby, serving Kaluga caviar with salmon skin “chips” and
cauliflower mousse ($75). It’s a combination he first served as an omakase course,
and the feedback was so positive that he developed it into his version of caviar
service. The restaurant will also be featuring wines from Beaujolais in November.
Mexican Paella at The Original Ninfa’s Uptown

The Original Ninfa’s Uptown, 1700 Post Oak, is releasing an exclusive new dish:
Mexican Paella (feeds four for $125). Made with white wine, Gulf shrimp, mussels,
clams, octopus, squid,, Texas redfish, chorizo, olives and rabbit, the paella will be
available during dinner service every night with a 24-hour advance notice
(required). Contact the Original Ninfa’s Uptown at 346-335-2404 to place an order.
Fall and Winter specials at Relish Restaurant & Bar

Relish, 2810 Westheimer, welcomes the fall and winter seasons with new dishes,
cocktails and a warm patio with additional seating and heaters. Highlights include
Figs, Burrata and Prosciutto with watercress, hazelnuts, breadcrumbs and a maple-
lemon vinaigrette; Broiled Oysters with spinach, parmesan and pernod; Grilled
Pork Tenderloin with parsnip puree, bacon-braised collard greens, brandy and
apples; and Butternut Squash Cavatelli with pork sausage, roasted butternut squash,
sage, pumpkin seeds and parmigiano reggiano.
Special of the Moment at Tacodeli

Tacodeli, 1902 Washington, is offering a limited-time Barbacoa Taco as its Special
of the Moment, available now through mid-November – or until it sells out – at all
locations in Texas. The Barbacoa Taco ($4.25) features braised Tender Belly pork
cheek barbacoa, cilantro, onion, avocado and chile de arbol salsa. It is available all
day for breakfast, lunch and dinner, and during breakfast, guests can add Barbacoa
to a “Build Your Own” taco for an extra dollar.
Nine-Course Chef Tasting at Tobiuo Sushi + Bar

After a pandemic-related hiatus, Tobiuo, 23501 Cinco Ranch, has installed
protective plexi-glass barriers at its sushi bar and has relaunched its omakase
program. For $150-$175, guests can enjoy a beautifully plated nine-course chef
tasting of nigiri, hot and cold plates and an artful dessert. Pairings are also
available. The omakase is available at both sushi bar and table due to COVID
precautions.
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| THINGS TO DO |
This Week in Houston Food

Events: Virtual Tastings and
Sandwiches To Be Thankful For
BROOKE VIGGIANO | NOVEMBER 16, 2020 | 4:00AM
EXPAND
We're thankful for fall-inspired sandwiches at Ike's.
Photo by Juliann Cheryl
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Here's a look at this week's hottest culinary happenings:

Tuesdays in November
Taco Tuesday Team-Up at Tacos A Go Go

Tacos A Go Go continues its Taco Tuesday Team-Up series with a new taco from
chef Erin Smith of Feges BBQ for the month of November. Smith's “Crispy Whole
Hog Taco” — featuring crispy whole hog, Alabama white slaw and spiced
cracklings — will be on the menu every Tuesday in November. A portion of
proceeds from each taco sold will benefit I’ll Have What She’s Having.
Wednesday, November 18
Virtual Cocktail Class with Alba Huerta

The Williams Sonoma Beverage Academy and Julep’s Alba Huerta have put
together a series of Virtual Cocktail Classes this fall. Classes start at 6:30 p.m. and
are 45 mins long, with this week’s lesson covering Thanksgiving
Libations. Tickets are $20 ($15 for Visa cardholders).
Thursday, November 19
Virtual Sazerac Dinner and Tasting

Rescheduled from last month, Underbelly Hospitality’s Chris Shepherd and spirits
director Westin Galleymore will be tasting through Kentucky bourbon and
cocktails along with Sazerac master distiller Harlan Wheatley at a Virtual Sazerac
Dinner and Tasting. Tasting kits are $200 (designated for two) and include
ingredients for the dinner (think smoked turkey roulade with “hot brown” bread
pudding, Kentucky bbq lamb and bourbon-glazed pecan praline pound cake) and
three spirits, including Wheatley, Buffalo Trace and Sazarac Rye. Ingredient kits
can be picked up at 1100 Westheimer on on Wednesday, November 17 between
noon and 5 p.m. The virtual tasting begins Thursday at 6 p.m.
2020 Beaujolais Nouveau Dinner at Bistro 555
Bistro 555, 13616 Memorial, will host its first in-house wine dinner, celebrating
the release of France’s young and light Beaujolais Nouveau. Beginning at 7 p.m.,
the bistro will uncork the 2020 Beaujolais Nouveau and serve it with an appetizer
(those sipping this new wine will join millions of others around the world doing the
same thing); followed by four more courses each paired with selected, much finer
wines. Reservations are required, and there is a $30 PayPal deposit per person to
secure them. Cost for the dinner is $69 per person, plus tax and gratuity.
I’ll Have What She’s Cookin’: Naija Street Food with

Chef Simi Adebajo
Women-run, women-supporting non-profit I’ll Have What She’s Having continues
its virtual cooking series with a celebration of the flavors of Nigeria. Tuning in
from both Houston and San Francisco, attendees can cook, sip and converse all in
support of San Francisco New Deal and Twenty4Change, organizations working to
provide food-insecure families with nutrient-forward meals during the pandemic.
Virtual guests will join chef Simi Adebajo of Eko Kitchen (San Francisco) and
Edible Houston editor and cookbook author Francine Spiering (Houston) as chef
Simi shares recipes for some of her favorite street food bites from her native
Nigeria. Bar star Lainey Collum (San Francisco) will lead attendees in a step-by-
step guide for mixing up a completely original zero proof cocktail creation to pair
the evenings bites and the entire evening will be hosted by IHWSH leader, chef
Dawn Burrell (Houston). Tickets for the event cost $70 and include a kit for four
people containing ingredients for small bites and zero proof cocktails, and Zoom
access to the live casting, which begins at 7:30 p.m.
$7 Thankful Thursdays at Ike’s Love & Sandwiches

Ike’s Love & Sandwiches, 1051 Heights, has introduced “Thankful Thursdays”
counting down to Thanksgiving Day, offering $7 fall—themed sandwiches
including the Going Home For Thanksgiving (turkey, cranberry sauce, sriracha,
havarti), Pumpkin (vegan chicken, mushrooms, pesto, avocado, provolone, pepper
jack) and Pilgrim (vegan turkey, cranberry sauce, sriracha, havarti). Choose any for
only $7 each when you order in-store or on the Ike’s app.
Napa Valley Community Disaster Relief Fundraiser at

McCormick & Schmick's
McCormick & Schmick's will offer guests a chargrilled New York strip steak
with housemade steak butter, served alongside a tender sweet Maine lobster tail
and mashed potatoes every Thursday for $25.99. Diners can add a bottle of Decoy
Limited Cabernet Sauvignon Bottle for an additional $55, and $5 of every bottle of
Decoy Limited sold will be donated to the Napa Valley Community Disaster Relief
Fund.
UBP After Dark at UB Preserv

UB Preserv, 1609 Westheimer, has launched UBP After Dark, providing late-night
food and drinks to post-shift restaurant industry workers and anyone else who
wants something tasty after 10 p.m. The limited menu will run from 10 p.m. to 1
a.m. every Thursday. Reservations can be made online, and there is outdoor
seating, too.
Saturday, November 21
Raclette Party on the Patio at Montrose Cheese & Wine

Montrose Cheese & Wine, 1618 Westheimer, will be throwing an après-ski-style
Raclette Party on the Patio on Saturday, November 21 (and again on Saturday,
December 19) from 1 to 5 p.m. Guests can purchase plates, featuring the melty
cheese, potatoes with caramelized onions, frisée, cornichons and baguette slices,
for $18 ($22 with charcuterie).
All month long
Fluff Bake Bar Collab for No Kid Hungry at The Burger
Joint
Matt Pak of The Burger Joint and Rebecca Masson of Fluff Bake Bar have
teamed up to make a signature shake for the month of November to benefit No Kid
Hungry. Available at Burger Joint, 2703 Montrose, 2003 Shepherd, The Couch
Potato Shake features Fluff Bake Bar's couch potato cookie dough (filled with
potato chips, pretzels, cornflakes, marshmallows and chocolate chips) blended with
Burger Joint's vanilla custard soft serve. For every shake sold, $1 will go to fight
childhood hunger in Houston. https://burgerjointhtx.com/
Thanksgiving Benedict at Dandelion Cafe

Dandelion Cafe, 5405 Bellaire, is offering a sweet and savory Thanksgiving
Benedict now through November 30 when dining in or ordering online. Chef JC
Ricks layers cornbread dressing with ham, turkey sausage, cranberry sauce, two
poached eggs and gravy and serves it with a side of his signature potatoes.
No Kid Hungry Benefit at Le Colonial

Le Colonial, 4444 Westheimer, is launching a new initiative to benefit local
organizations that provide critical resources to those in need, offering special prix
fixe lunch and dinner menus beginning November 1 and running through the end of
the year. This month, Le Colonial will donate $1 from each order to No Kid
Hungry, an organization that has been at the forefront of the fight against those
facing hunger due to the pandemic. The three-course lunch menu is available for
$25 and dinner is priced at $45, available for dine-in and takeout.
Mandela Family Freedom Menu at Peli Peli South

African Kitchen
Peli Peli South African Kitchen, 1201 Lake Woodlands, 5085 Westheimer, is
collaborating with Holocaust Museum Houston on new menu, the Mandela Family
Freedom Menu, in honor of the “Mandela: Struggle for Freedom” exhibit that is
currently on display at HMH. Guests can choose the multi-course experience for
families of three ($48) or four ($60) and $1 from each meal will go towards the
museum; plus each adult diner will receive 50 percent off tickets to the exhibit
(kids under 18 are always free). The offer is available dine-in, to-go or curbside
through December 31 at the Woodlands and Galleria locations. Hmh.org
Taco of the Month at Torchy’s Tacos

Taco junkies can try the new Chili Wagon taco at Torchy’s Tacos during the
month of November. The Chili Wagon ($5.75) makes its debut featuring New
Mexico red chile stewed chicken with a fried poblano pepper strip, onions, avocado
sauce, fresh cilantro and a lime wedge on a corn tortilla.
EXPAND
Try roti breakfast tacos from new ghost kitchen concept, Phat Kitchen.
Photo by Sabrina Miskelly
New and ongoing specials
Chocolate Thanksgiving Turkeys at Chocolate Bar

Chocolate Bar, 2521 University, 1835 West Alabama, is offering Chocolate
Thanksgiving Turkeys in milk, dark and white chocolate varieties ($55 for medium
at 3.5 pounds, $139.95 for the 19-pound large). To place an order, call 713-520-
8888 (Rice Village) or 713-520-8599 (Montrose) for in-store pickup.
New Caviar Service at Kata Robata + Beaujolais

Bonanza
Chef Manabu “Hori” Horiuchi has officially launched caviar service at Kata
Robata, 3600 Kirby, serving Kaluga caviar with salmon skin “chips” and
cauliflower mousse ($75). It’s a combination he first served as an omakase course,
and the feedback was so positive that he developed it into his version of caviar
service. The restaurant will also be featuring wines from Beaujolais in November.
Mexican Paella at The Original Ninfa’s Uptown

The Original Ninfa’s Uptown, 1700 Post Oak, is releasing an exclusive new dish:
Mexican Paella (feeds four for $125). Made with white wine, Gulf shrimp, mussels,
clams, octopus, squid,, Texas redfish, chorizo, olives and rabbit, the paella will be
available during dinner service every night with a 24-hour advance notice
(required). Contact the Original Ninfa’s Uptown at 346-335-2404 to place an order.
Roti Breakfast Tacos at Phat Kitchen

Chef Alex Au-Yeung’s new ghost kitchen concept Phat Kitchen, 2616 Blodgett,
has expanded its hours and menu to include new breakfast service, offered daily
starting at 8 a.m. Pair café sua da with breakfast roti tacos or spam and egg banh
mi. Spam + Egg Banh Mi.
Fall and Winter specials at Relish Restaurant & Bar
Relish, 2810 Westheimer, welcomes the fall and winter seasons with new dishes,
cocktails and a warm patio with additional seating and heaters. Highlights include
Figs, Burrata and Prosciutto with watercress, hazelnuts, breadcrumbs and a maple-
lemon vinaigrette; Broiled Oysters with spinach, parmesan and pernod; Grilled
Pork Tenderloin with parsnip puree, bacon-braised collard greens, brandy and
apples; and Butternut Squash Cavatelli with pork sausage, roasted butternut squash,
sage, pumpkin seeds and parmigiano reggiano.
The Chalet at Rosie Cannonball

The team at Rosie Cannonball, 1620 Westheimer, is transitioning its Spritz Patio
into The Chalet at Rosie Cannonball, channeling an apres ski experience with cozy
nooks and fire pits, warm drinks and a food menu that evolves as the weather gets
colder. Linger over mushroom arancini, vitello tonnato, winter citrus salad, larger
dishes like cacio e pepe and a pork schnitzel sandwich, and sweets from cider
doughnut holes to a s’mores sandwich. The Rosie burger, fritto misto and the
Donna Meagle Special (a bottle of Krug and a dozen oysters) remain on the menu,
as well; and bar manager Alex Negranza and Rosie Cannonball newbie, Sarah
Crowl, have created a list of Alpine cocktails like The Frosty Old Pal, made with a
blend of amari and green chartreuse, and the Alpine Martini includes Absolut Elyx,
gin and alpine herbs. The Chalet at Rosie is open on a walk-in only basis.
Nine-Course Chef Tasting at Tobiuo Sushi + Bar

After a pandemic-related hiatus, Tobiuo, 23501 Cinco Ranch, has installed
protective plexi-glass barriers at its sushi bar and has relaunched its omakase
program. For $150-$175, guests can enjoy a beautifully plated nine-course chef
tasting of nigiri, hot and cold plates and an artful dessert. Pairings are also
available. The omakase is available at both sushi bar and table due to COVID
precautions.
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Brooke Viggiano is a contributing writer who is always looking to share Houston's coolest
and tastiest happenings with the Houston Press readers.
 CONTACT:

 Brooke Viggiano
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| SEASON'S EATING |
Follow the Turkeys: Retailers Face
Unexpected Holiday Meat
Demand and Supply Shortages
ANNA TA | NOVEMBER 18, 2020 | 4:00AM
As Thanksgiving approaches, retailers struggle to predict consumer demand.
Photo by Anna Ta
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As COVID cases continue to spike, Harris County’s health officials have been

stressing the dangers of the impending holiday celebrations that would bring
together families and their germs. One way to know whether Houstonians are
following health guidelines this Thanksgiving?
Follow the turkeys.
Turkey retailers are seeing lifts and drops in orders and reservations parallel to the
moods of holiday shoppers as the rising cases and positive vaccine breakthroughs
take turns being the biggest story of the day.
RELATED STORIES
 Turner Urges Turkey Day Caution As Houston's Coronavirus Stats Keep Climbing
 Thanksgiving in the Time of COVID
Benjamin Berg, the owner of B&B Butchers and Restaurant on Washington Ave,
said retailers have been struggling to predict demand during a pandemic holiday
season.
“I'll be honest, since all this craziness started – I really don't know what to expect.
That's been the hard part about it,” Berg said.
To cater to the deeply varied comfort level of Thanksgiving consumers, B&B has
planned to sell a dine-in Thanksgiving dinner, a take out version, and whole
turkeys, smoked and raw, from their butchers shop.
Berg said although the numbers are better than expected, dine-in reservations for
the holidays are still lower by 20 to 25 percent compared to last year and that it
may dip further as the COVID numbers climb.
“We're a little surprised about reservations inside the restaurant because they're
pretty good. But I'm a little pessimistic,” Berg said. “I have a feeling as we get
closer and closer that we may lose some reservations and have more take-out, just
with all the news out there about rising cases.”
At Monday’s press conference, Mayor Sylvester Turner pointed to this week’s 7.9
percent positivity rate as part of a steady rise in infections across the city, strongly
urging Houstonians to celebrate the holidays only with the people already living
under their roofs.
According to Berg, B&B’s high take-out demand hints toward large numbers of
people celebrating at home.
“We're actually seeing a way higher demand already in prepackaged meals, where
we give the whole Thanksgiving meal to-go,” Berg said. “I think the people who
want the take-out restaurant turkey meal, those are smaller portions for lesser
people.”
City officials, rejoice.
The demand for whole turkeys is rising, too. Matt Abadie, a manager at Farmer’s
Fresh Meat, a wholesaler and butcher shop with locations in East and Southeast
Houston, said the current stress on turkey supply suggests that people are indeed
staying home for their holiday meal, with the usual larger celebrations breaking
down into more small Thanksgiving meals this year.
“Turkey demand is actually very high at the moment and supply is short,” Abadie
said. “What we believe is happening is that people are staying home for
Thanksgiving (because of COVID) and thus more turkeys are needed than usual.
The lack of a traditional family and relatives gathering has placed additional stress
to the already limited supply.”
According to Berg, the cost of turkeys has gone up significantly – about 20 percent.
The COVID crisis strained the supply in more ways than one.
“This year I think it was shutting down turkey farms and slaughterhouses and all
that, and they're just way behind,” Berg said. “There's still the demand in retail so
there's definitely a significant price jump this year.”
To make matters worse, a fire at a Greenberg Smoked Turkey facility in Tyler took
out a freezer with 87,000 turkeys, to the potential benefit of local suppliers.
Adam Pisani, co-owner of Logan Farms Honey Hams in West Houston, said that
sales at the location have been down this year, but that the fire may increase
interest in the turkeys and hams the retail location has to offer as Thanksgiving
rolls around.
“We think that will increase our sales, although we’re very sorry to hear about it
and we never want to have increases at the expense of others, we’re expecting a
little more because of that,” Pisani said.
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According to Pisani, Logan Farms usually partners with corporations for employee
holiday gifts and this year is no different, even as the economy has some struggles
in its recovery.
“We are hopeful,” Pisani said. “We thought catering business would be almost
nonexistent, but we’ve had over a hundred catering orders for Thanksgiving.”
Even as the dreams of a white Christmas get replaced with hopes for a brighter,
vaccinated future, health officials and retailers alike urge Houstonians to celebrate
carefully.
“Whatever makes people comfortable this year for the holidays and staying safe,”
said Berg.

Anna Ta is a reporting fellow covering local and regional news at the Houston Press in
partnership with the Google News Initiative. Born and raised in Houston, she's always in search
of the strongest and sweetest Vietnamese coffee humanly possible.
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https://www.irishtimes.com/life-and-style/food-and-drink/amanda-byram-my-granny-s-curry-simple-
tasty-and-the-real-deal-1.4397640?localLinksEnabled=false
Tempo: "2 rice programs to boost rice sufficiency, help rice farmers"
2 rice programs to boost rice sufficiency, help rice
farmers
November 20, 2020 | Filed under: News | Posted by: Tempo Desk
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BY ELLSON A. QUISMORIO

Senator Cynthia Villar said the Department of Agriculture (DA) has two programs next year designed
to boost the country’s overall rice sufficiency and augment the income of farmers and other
stakeholders in the agricultural sector.
Villar, chairperson of the Senate committee on agriculture and food, said these programs are the
National Rice Program and the Rice Competitiveness Enhancement Fund (RCEF).
“The National Rice Program is one of the banner programs of the DA that focuses on rice farming
under the Office of the Secretary. It has been there since 1986 under six Presidents,” said Villar.
She said the Department classifies it as a subsidy to accelerate the adoption of modern rice
technology toward increased yield, increase income, and disaster risk reduction.
For 2021, Villar said the National Rice Program has been allocated a budget of P15.5 billion, to be
spent as follows: P6.2 billion on hybrid seeds, P4.4 billion on fertilizers, P1 billion on equipment,
P998.2 million on training, P745.9 million on irrigation, P658.7 million on research and
development, P375 million on inbred seeds, and P858.7 million on other purposes.
On the other hand, the RCEF is a key feature of Republic Act (RA) No.11203 or the Rice Tariffication
Law (RTL), which removed the quota system on rice importation and replaced it with tariffs.
The RCEF, which is an annual allocation of P10 billion, began in 2019 and would last until 2024.
The RCEF in 2021 will be spent on the following items:
1. P5 billion for mechanization by PhilMech in the form of machineries and equipment for farmers’ cooperatives
and associations or for LGUs of rice-producing towns with at least 100 hectares of rice farm lands;
2. P3 billion in the form of quality inbred seeds given to farmers listed in the Registry System for Basic Sectors
in Agriculture (RSBSA) by PhilRice, with each receiving a maximum of four bags at 20 kilograms per bag,
depending on farm size, from 0.5 to 2 hectares;
3. P1-billion credit facility with minimal interest available to rice farmers and/or their cooperatives divided
equally between Land Bank of the Philippines and Development Bank of the Philippines; and
4. P1-billion extension support implemented by PhilMech, PhilRice, ATI, and TESDA for training rice farmers
on quality inbred rice production, modern rice farming techniques, farm mechanization and technology transfer
through the different accredited farm schools nationwide. (Ellson A. Quismorio)
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How Healthy Is Jasmine Rice?

November 20, 2020

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Pakistan Export 100630 Cereals; Tanzania 53,385.50 145,759,000 Kg

Pakistan Export 100630 Cereals; 201 Russian 8,080.44 19,378,000 Kg

Pakistan Export 100630 Cereals; Denmark 2,303.26 2,898,000 Kg

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Omar QureshiNovember 19, 2020