The Hindu

Mitra Milan culminates in Ugadi fete at ashram The Hindu Ugadi was celebrated in a traditional manner, including a havan, at Kala Ashram here on Wednesday. The participants of the three day Mitra Milan programme here got to taste the Ugadi pachhadi and other aspects of the Telugu New Year celebration.

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Mitra Milan culminates in Ugadi fete at ashram - The Hindu

Bhatkallys News Service

Bhatkal 28 March 2017: A student of Anand Ashram Convent School Bhatkal today succumbed to the injuries which he sustained a day before, due an explosion caused by the gas leakage from an Geyser at his house.

The victim has been identified as Mranal Shetty, an class 10th student of Anand Ashram School. Mranal was admitted in an private hospital in Mangalore where he breathed his last today morning.

Sources close to the family reported that Mranal, yesterday was trying to switch on the Geyser at his home, and after several unsuccessful attempt he complained his parents about the Geyser not switching on. By the time his parents came in to try their hands to switch the Geyser on, it had already leaked enough gas to explode and injured all three of them.

All three injured were rushed to Mangalore hospital, where Mranal eventually succumbed to his injuries.

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Bhatkal: Geyser Explosion killed an Grade 10th Student of Anand Ashram School - Bhatkallys

NEW YORK -- The trendy Meatpacking district on Manhattan's west side was buzzing last Saturday afternoon at dusk, the cramped streets jammed with locals and tourists flocking to the many bars and restaurants.

New York Jets cornerback Buster Skrine was in the middle of the mayhem, surrounded by 40 or so people in a crowded, pulsating room with flashing lights and loud music.

Early clubbing? Hardly.

Skrine was leading a high-intensity aerobics class at Kore New York on West 13th Street.

Welcome to his offseason.

Instead of working out on his own in preparation for April 17, the start of the Jets' offseason program, Skrine is staying in shape among mostly strangers and helping them do the same.

He decided to teach aerobics, in large part, to satisfy his charitable spirit. The proceeds go to a handful of charities, including his own foundation, Path Mentorship, which helps single mothers and children in need.

"We're giving back to people health-wise and they're giving to us in a way of serving the community," Skrine, covered in sweat, said after a 60-minute class. "It's a win-win. You can benefit and help other people."

Skrine said the idea was hatched last year while home in Atlanta. One day he visited the Atlanta Children's Shelter, where he got a chance to sit down with the kids. He did a lot of listening.

"Hearing the kids' stories and meeting the moms that were abused, I felt bad because I wasn't really doing anything," he said. "I said to myself, 'I have to do something.'"

Always into conditioning, Skrine figured aerobics would be a fun way to raise money. Essentially, he's sweating so those less fortunate don't have to. He taught himself how to be an instructor by watching videos on YouTube, practicing his routines in his home studio. With only 2.7 percent body fat on his 5-foot-9, 185-pound frame, Skrine can be a poster boy for excellent fitness.

His first class at Kore drew only six people, five of whom were acquaintances. Now he's packing the place, even luring teammates to class. Fellow cornerbacks Marcus Williams and Darryl Roberts have participated. Defensive end Sheldon Richardson also stopped by.

"He just watched," Skrine said with a laugh.

Skrine teaches three classes a week and he has a big event on Saturday, Pros versus Joes at Life Athletic at Sky in Manhattan. Several teammates will be on hand, and proceeds go to Path Mentorship and Eternally Cherished, a non-profit organization that helps women.

"I'm probably in the best shape of my life," he said.

Sound body, big heart.

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Jets' Buster Skrine leads aerobics class to raise money and heart rates - ESPN (blog)

Trace Adkins has a released a beautifully relaxing music video for his newest singleWatered Down. The clip spotlightsfarm life and shows how thingslook just a little bit simpler with age.

Readers can press play above to see the Watered Down music video. Viewers first see Adkins heading into the kitchen of a quaint farmhouse to pour a cup of coffee. He spends some time out on the farm, putting in a hard days work: fixing a tractor, moving hay and building a brush bonfire and when he heads to a bar, its coffee hes drinking, not alcohol. Adkinscheers to the woman sippin something strong across the bar and his wry smile at the bottles behind the counter show hes remembering his younger, wilder years, but moved on from them.

Written by Matt Jenkins, Trevor Rosen and Shane McAnally, Watered Down isthe first single from Adkins forthcoming new album,Somethings Going On. As its accompanying musicvideo suggests, the songis a slower tunethat finds Adkins reflecting on growing up, settling down and raising a little less hell:I dont go all in, but Ill take a gamble / And I dont burn both ends of the candle anymore We still like our whiskey / Now its just a little watered down.

When I first heard Watered Down, I felt an immediate connection with what I wanted to say, Adkins explains. A man comes to a point in his life where he begins to reflect on his past and what hes learned, and thats what fueled this song. If youve led the kind of life Ive led, at some point you have to temper your vices.

Adkins 12th studio album,Somethings Going On, will drop on March 31; it will be his first release on BBR Music Groups Wheelhouse Records. The record is available for pre-order on iTunesnow!

New Country, Americana, Alt-Country, Bluegrass and Folk Albums Coming in 2017

Unforgettable Trace Adkins Moments

NEXT: Top 10 Trace Adkins Songs

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Trace Adkins Releases 'Watered Down' Music Video - The Boot - The Boot

For the last 30 years, Ming Dynasty restaurant has provided residents of eastern North Carolina Chinese culinary delights along with extraordinary customer service, offering a truly authentic experience. The restaurant is at 3105 E. 10th St. in the Rivergate Shopping Centerbeside Ollies and close to the East Carolina University campus.

Upon entering, customers are welcomed into an artfully decorated restaurant. It feels as if you are stepping into a posh restaurant in China. The walls are adorned with authentic decor including an ornate wooden carved scene of a bustling Chinese waterfront and Chinese paintings. Relaxing music plays in the background. Its the perfect place for a date night, dinner party, rehearsal dinner, Mothers Day lunch or just a night out with friends.

Ming Dynasty specializes in Mandarin, Szechuan and Cantonese dishes as well as providing gluten-free, low-fat, peanut-free and vegetarian options. It also offers a lunch buffet for $9.95 from 11 a.m.-2:30 p.m. Mondays-Fridays with an array of mouthwatering dishes. Ming Dynasty has loyal customers who frequent the restaurant several times a week enjoying its relaxed atmosphere, fabulous food and affordable prices.

Owner Mary Yuen takes great pride in her restaurant and promises satisfaction because all the dishes are freshly prepared every day with premium ingredients. This is evident in the colorful and delightful dishes that Chef de Cuisine Steven Zhou prepares. I sampled several customer favorites starting with the Crab Rangoon deep-fried dumplings stuffed with crab and cream cheese. They were flaky and succulent with a sweet finish. The spring rolls are thin and crispy wontons filled with fresh julienne vegetables and whole shrimp served with house-made duck sauce. Im pretty sure if I was told I could only have one more meal in my life, it would be these little delights. Eight Crab Rangoons are $5.25, and you can get one spring roll for $1.75.

After appetizers, I was served the Sizzling House Special that was wheeled in on a cart and finished table-side. The dish consisted of jumbo shrimp, flank steak, chicken and roasted pork mixed with mushrooms, zucchini, broccoli, carrots and snow peas in a rich brown sauce. Once the cart is rolled out, the main dish is set on a sizzling skillet and mixed, causing an aromatic steam to billow from the plate. The smell was amazing and the combination of the meats and veggies were delicious. A definite crowd favorite. I give it two chopsticks up for its taste and affordable price of $16.

For round three, I tried the widely popular General Tsos Chicken. The chef takes tender chunks of crispy chicken and mixes it with a tangy, thick garlic sauce. The plate is garnished with sauteed broccoli, sliced oranges and red peppers. The chicken was sweet and fragrant and absolutely divine. It had flavors of orange, apricot and deep plum with a touch of heat on the finish. Heres the best part: its gluten-free because the chef uses a tempura breading that is made with a cornstarch base. The price of this entree is $10.95. Its officially my new favorite Chinese entree! Special thanks go out to Mary and my waiter, Matt, who was attentive, professional and knowledgeable.

If you decide you want to take food home with you, Ming Dynasty provides take-out that is fast and affordable. Call 752-7111 or order online at http://www.mingdynastygreenville.com.

Ming Dynasty is the kind of place that will keep you coming back, where you feel at home as soon as you walk in. Once you have eaten there and enjoyed the food, service and experience, you will frequent this little gem that truly shines.

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Hot Dish: Ming Dynasty - Greenville Daily Reflector

Four Memorandums of Understanding were signed within the framework of the Armenia-UAE Investment Forum held in Abu Dhabi last week, the Development Foundation of Armenia reports.

The Hydro Corporation Group of Companies and Estekshaf Investment Company signed a MoU on investments in the field of renewable energy, which envisages implementation of large-scale and long-term programs. The programs aim to upgrade the small HPPs.

Tamara Fruit CJSC and Natural Organic Healthy Food Company signed an agreement, under which the Armenian company will supply organic food to luxury hotels in six Arab countries. The first delivery is expected in the first decade of April.

The Armenian-Emirati Business Union and the Natural Organic Healthy Food signed a Memorandum on opening of organic food processingcenter in Armenia.

Under a MoU signed with the Armenian Ministry of Energy Infrastructures and Natural Resources, the Ocean Holdingintends to invest 100 million USD in solar photovoltaic power plants in Armenia and operate them using the besttechnology available to the sector.

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Armenia to supply organic food to luxury hotels in six Arab countries - Public Radio of Armenia

When Whole Foods (WFM) first opened in 1980, organic food was as exotic as moon rocks. Now, its as common as dirt, and larger rivals such as Kroger (KR), the largest traditional food retailer, have been gnawing away at the specialty grocers profits in recent years.

According to a recent client report from Barclays analyst Karen Short, customer traffic at the Austin, Texas-based chain has slumped by what she described as a staggering 3 percent since fiscal 2015, equaling about 14 million customers. Convincing those shoppers to give Whole Foods another chance will be a daunting challenge even if execution improves, Short wrote in her report.

Whole Foods obviously had the first-mover advantage, said Short in an interview. The reality is that everyone else has gotten to the game.

For one thing, she noted that Kroger, with more than 2,700 locations, has eclipsed Whole Foods in the organic market, selling $16 billion in 2016. Wall Streets consensus forecast for Whole Foods in the current fiscal year is $15.9 billion.

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Geography is another problem. More than half of Whole Foods stores are within five miles of a Kroger, according to data from RS Metrics cited by Short.

And its not just Kroger. Costco (COST), Sprouts Farmers Markets (SFM), Trader Joes and closely held chain regional grocery chains such as Wegmanns are also significant players in the natural and organic food markets, squeezing Whole Foods profit margins further, she said.

There is less and less differentiation, said Short, who rates the stock equalweight. Everyone who is getting in the game is at a lower price point than Whole Foods.... The retailers theyre losing traffic to are exceptionally good retailers.

Take Sprouts, which Bloomberg News reported last week was in preliminary talks to be bought by Albertsons, whose chains include Safeway, Acme and Vons. Wall Street analysts forecast sales for Phoenix-based Sprouts will surge more than 12 percent to $4.3 billion in 2017. Thats more than double the expected growth rate for Kroger, whose revenue is forecast to rise 4.9 percent to $120.9 billion and far better than the 1.3 percent gain expected at Whole Foods.

Investors have shown confidence in Sprout pushing its shares up more than 20 percent this year, compared with declines of 7 percent and 16 percent at Whole Foods and Kroger, respectively.

To be sure, Whole Foods isnt ignoringits many challenges, such as its six straight quarterly declines in same-store sales, a key retail metric measuring the performance at existing locations. The chain announced plans last year to slash $300 million in costs and has scrapped a goal to increase its store count to 1,200 locations, more than three times its current 462.

Critics of Whole Foods have mockingly called it Whole Paycheck for years. The grocer, which didnt return a request for comment for this story, has tried to live down its high-price reputation by arguing its groceries were worth the cost because their quality is better. Now, thought, Whole Foods is paying closer attention to prices. Last year it unveiled its 365 concept store designed to appeal to budget-conscious customers.

They have definitely made progress on their positioning from a price perspective, Short said. I would argue that the quality gap isnt as wide as the companys perception that it is. That would tell you that the companys price position is not sustainable.

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Why everyone is eating Whole Foods' organic lunch - CBS News

Marie Bordelon, Writer March 28, 2017 Filed under Opinions

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Many people prefer to consume organic food as part of a health conscience lifestyle. Others do it because of the positive impact on the environment. But does the label on your food really matter? Many consumers of organic products buy organic foods to avoid pesticides altogether, but contrary to common belief, the term organic does not always mean pesticide free. The truth is that farmers may still use pesticides or fungicides to protect their crops as long as they are not synthetic. Current studies have determined that some natural pesticides are not any safer than synthetic ones. Some natural pesticides have even been found to have potentially serious health risks including the ones widely used in organic farming.

Not all organic foods are completely organic. When it comes down to the label you read on your groceries, if the label; on a product simply says organic, it must contain 95 percent or more organic ingredients. If the label reads made with organic ingredients, the product may only contain 70 percent organic ingredients. If it reads containing organic ingredients, it may only contain 50 percent organic ingredients. On top of this, to label a product free-range, farms only have to have evidence of animals having access to the outdoors for a minimum of five minutes per day. Although many organic farming practices such as crop rotation and mixed farming keep the soil healthy, organic crop yield is 25 percent lower than the yields of commercial crops. This causes organic agricultural industries to occupy more land in order to obtain enough crop to profit off of the harvest. Although it is a growing trend in healthy living, produce labeled organic may not be as beneficial as it sounds.

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The Talon : The Down Sides of Organic Food - The Talon

In the US, organic food sales have been growing steadily, making up 4 percent of all food sales during 2016 while raking in a net amount of 81.6 billion US dollars in 2015. This increase can easily be attributed to a higher level of awareness regarding the overall health benefits of organically-grown vegetables.

The Difference Between Organic and Non-Organic Vegetables

Before understanding what makes organic products healthier, it's best to outline the different ways in which they are grown:

Non-organic vegetables are grown to maximize profit. Chemical and synthetic fertilizers are used to promote growth, chemical herbicides to get rid of weeds, and synthetic pesticides to kill pests. Some non-organic produce may also be genetically modified.

Organic produce is grown with manure or compostboth of which are natural fertiliserswhile weeds are kept in check with traditional gardening methods like tilling and mulching. Birds and insects take care of the pests.

The Benefits of Organic Produce

The lack of synthetic pesticides reduces the risk of cancer.

While the human body has acquired a tolerance for many of the chemicals found in non-organic foods, a diet based on naturally-grown produce can still significantly lower the chances of developing certain forms of cancer. Pesticides are believed to contribute to the development of brain tumors, leukemia, as well as prostate and breast cancer.

Organic vegetables are richer in antioxidants and vitamins.

Studies have shown that organic produce is richer in nutrients, which leads to a better absorption by the body. This increase in absorption positively impacts the overall health of the consumer, as it contributes to the prevention of heart disease, vision problems, premature aging, and cancer.

There's a lower exposure to toxic metals.

Research reveals that cadmium levels can be up to four times higher in non-organic crops. Experts state that cadmium levels then accumulate inside the body and eventually cause health problems. Organic vegetables carry up to 48 percent less cadmium.

Organic produce is fresher.

Since most organic vegetables are grown relatively close to their selling location and since no preservatives are involved, the food maintains higher levels of nutrients and even tastes better.

It doesn't have to be expensive.

While organic products in grocery stores are pricier than their counterparts, those sold in farmer's markets are not. Buying from local farmers and gardeners can ensure both a healthy diet and lower costs.

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The Benefits of Eating Organic Vegetables - Longview News-Journal

Lisa and Brian Bernier opened a new restaurant, Harvest Cafe, at the corner of 8th Street and Pennsylvania Avenue in downtown Sheboygan. The restaurant focuses on locally-sourced, organic food.(Photo: Photo courtesy Lisa Bernier)

SHEBOYGAN -A long-vacant downtown storefront is now home to a restaurant that showcases locally-sourced organic food in new ways that might make patronsquestion their views on eating healthy.

The menu for the new Harvest Cafe, on the corner of 8th Street and Pennsylvania Avenue, features flavorful sandwich optionssuch as the Tasty Turkey, BBQ Pork, and Portabella Mushroom all sourced from more than 20 local farmers and producers.

Chef Brian Bernier cuts a slice of cheese at his new restaurant, Harvest Cafe, in downtown Sheboygan, which focuses on locally-sourced, organic food.(Photo: Photo courtesy Lisa Bernier)

A lot of people think of 'organic' as vegetarian, chef and restaurant owner Brian Bernier said. We have great vegetarian options here, but we have great meat options, too.

The restaurant's menuincludes a mix of sandwiches and salads, various breakfast items and a range of health foods, including kombucha on tap. It is only open for breakfast and lunch a decision Berniersaid allows him to spend more time with his family in the evening.

Bernier, who used to write a weekly food column for The Sheboygan Press before recently stepping down to focus on his business, has worked in the restaurant industry for 26 years, including as a chef and restaurant owner. Hes also worked at various organic farms for more than a decade. Together with his wife, Lisa, the two have 16 years of organic farming experience.

From age 10 to 20, I worked at an organic festival farm, so I have not eaten a canned vegetable since age 10, Bernier said. Ive been privileged to be able to eat fresh food. Ive been buying my own beef from the same farmer in Fredonia since 1987, so my family has grown up eating this type of food. It isnt something we started a few years ago.

The couple's passion for locally-sourced, healthy food is evident in everything they do at the restaurant. Berniersaid they not only want to serve good food, but also educate the public that healthy eating does not have to break the pocketbook.

Starting in May, they will be offering educational workshops at the store on Wednesday evenings on topics such as eating organic on a budget, cooking classes with Chef Bernie, and how to create your own probiotics or kombucha something Bernier has been doing for 12 years. The workshops will be Wednesday evenings, beginning at 6 p.m., and there will be a fee.

Think of our community. If everybody was eating healthy, what a fabulous community it would be and everyone would be getting proper nutrition, Lisa said.

Harvest Cafe will also host a "Dinner at 6," which aims to give members of the community an opportunity to eat healthy who may otherwise not have the option. Restaurant patrons can "pay it forward" and donate funds toward the dinner, which will be served to families free of charge or for a small donation.

Chef Brian Bernier of Harvest Cafe pours a glass of kombucha from a tap at his new downtown restaurant.(Photo: Phillip Bock / USA TODAY NETWORK - Wisconsin)

While writing his column highlighting the great restaurants in the area, Bernier said he realized there was a need for a place that put the real focus on not just the food, but where the food comes from.

One of the biggest things I asked in my articles was where do you source your food? Bernier said. A lot of people sourced the same way, through one of the large distributors out there. I always included if they sourced from local farms, because it is very important to know that the restaurant is taking the time to put better food on the table for you to eat.

In searching for food sources, Bernier and Lisa toured the countryside looking for farmers that fit theirstandards. The result is a list of 20 producers each passionate about sourcing sustainable, healthy food.

We have met all of them, andas we were putting this together, if we didnt like how they treated their animals, we moved on and sourced from somebody else, Lisa said. Its not just mystery food being dropped off on a truck. We have personal relationships with each farmer.

They dont look at their cows as dollar signs, they look at them as a way of life, Bernier added.

The two restaurant owners alsocompost theirkitchen scraps, coffee groundsand other compostable materials in the kitchen and encourageguests to utilize compost and recycle containers to minimize waste sent to a landfill.

Both Lisa and Berniercredit their health to their eating habits. At 55, Berniersaid he takes no medication and Lisa said her skin cleared up and she's felt better and had more energy since eating healthier. It doesn't have to be hard, but takes some effort, Berniersaid and he hopes his restaurant helps people open up to the idea of eating healthy and be conscious about what they put into their bodies.

My grandmother told me this, and she was in her 90s when she said it, but she said to shop the outer edge of the store, and if it has more than six ingredients, put it back, he said.

Harvest Cafe is open for 7 a.m. to 2:30 p.m. daily, but is closed on Tuesdays. For more information, visit harvest-cafe.org.

Reach Phillip Bock at 920-453-5121, pbock@sheboyganpress.com, or @bockling on Twitter

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New downtown restaurant has local, organic focus - The Sheboygan Press