Latest news with #Fig
Straits Times
6 days ago
- Business
- Straits Times
Root Awakening: Grey patches are likely lichen
Sign up now: Get ST's newsletters delivered to your inbox It is common to see lichen on older trees growing in moist environments. Lichen is harmless My old belimbing tree has white spots all over the trunk and branches. What are they and are the fruit still safe to eat? Audra Ruyters The grey patches are likely lichen, a combination of a fungus and an algae. It is harmless to you and the tree. It is common to see lichen on older trees growing in moist environments. Garlic vine needs bigger pot Avoid spraying new chemicals on plants without first testing them on a small part. PHOTO: SIN CHEY CHENG My garlic vine grows up a vertical trellis outdoors. It gets more than half a day's worth of sunlight and last bloomed in January. How often does it flower? Recently, its leaves have been turning yellow and patchy, and eventually fall off. I sprayed the plant with a solution of diluted vinegar and orange peels. What is wrong? Sin Chey Cheng Did the plant start shedding leaves at a hotter time of the year? If so, it could be due to dehydration and heat stress. Top stories Swipe. Select. Stay informed. Business S'pore to launch new grant for companies, expand support for workers amid US tariff uncertainties World Trump to use presidential authority to send weapons to Ukraine, sources say Opinion Whisper it softly, there's a new Japan rising Business Popiah king Sam Goi makes $123.5 million offer to buy rest of PSC Business Aster Chemicals in talks to buy Esso petrol stations in Singapore: Sources World The $12.8m bag: Original Birkin smashes records at Paris auction Asia Tariffs overshadow diplomacy as Asean foreign ministers press on with meetings Singapore What 'skills first' really means: Panellists at SkillsFuture Forum talk culture, systems, mindsets Your plant has limited root space in its current pot, and may lack nutrients. If it has been grown in the same container for some time, it may have used up all the nutrients in the growing mix. Avoid spraying new chemicals on plants without first testing its reaction. Some plants may react adversely and their leaves may get damaged. Always test a chemical on a small part of the plant before applying it elsewhere. You may want to move the plant to a larger pot so its roots have more room to grow. Fertilise and water it regularly, and prune excessive growth periodically to reduce water loss. The garlic vine usually flowers after a dry spell. In Singapore, this occurs once or twice a year. Fiddle-leaf Fig is a slow grower This plant also looks to be pot-bound. PHOTO: ADRIAN LING What is the correct method of pruning this plant? Adrian Ling Grown under optimal conditions, the Fiddle-leaf Fig is a robust species that produces new growth readily when pruned. Prune your plant at a point high enough that it still has enough leaves to photosynthesise and grow. Some woody plants die when they are cut back to older, bare parts. This species grows slowly, and the plant will take time to produce new growth. It also appears that your plant is pot-bound and should be moved to a bigger container. Umbrella tree can be propagated via air-layering The top half of this plant is producing more leaves as it gets more light than the lower half, which is blocked by a wall. PHOTO: DANIEL LING Can I shorten my umbrella tree by cutting off the portion in the photo and replanting the cutting elsewhere? There are hardly any leaves on the bottom half of the trunk and I want them to spread out more evenly. Daniel Ling You are correct to propagate a section of your tree to restart as a smaller plant. Stem cuttings can also be done, but thick woody cuttings from your tree may take time to root. The umbrella tree can be propagated via an air-layering method, also called marcotting. There are numerous instructional videos that you can refer to. Once the propagated section has established a root system, you can discard or give away the original plant. Your tree's lack of leaves in its bottom half is likely due to a lack of light at that section, where sunlight is blocked by the parapet wall. Exposure to light is essential for plants to maintain healthy leaves. Over-pruning a woody plant to an older, bare section can cause it to decline. The plant may not have enough buds if the growing conditions are not optimal or the plant is not strong enough. Cut the plant in such a way that some leaves are still attached to the original plant, so it can continue to photosynthesise and produce the energy needed for new growth. Curry tree seeds can be dispersed by animals This plant is likely the Gamthi variety of the curry plant. PHOTO: LEONARD TAN This plant of unknown origin has been growing in my pot. It seems to be a curry tree, but the branches are pinkish-red, while typical curry branches are green. It has white flowers and green, berry-like fruit which turn black over time. Leonard Tan Your description of the plant fits the Curry Tree (Bergera koenigii) – namely, the Gamthi variety, due to its pinkish rachis. Its fruit turn black when they ripen, and are ready to eat at this stage, but avoid consuming the seeds. The fruit are eaten by birds and dispersed through their droppings. Your plant may have emerged in your garden through this dispersal mode.
Buzz Feed
6 days ago
- Entertainment
- Buzz Feed
9 Chef-Approved Kitchen Tools You Need Now
The world of kitchen tools is a minefield. There's nothing worse than buying a product that you thought would be amazing, only for it to end up collecting dust in a cabinet — or worse, taking up valuable counter space. Other tools may look inconspicuous but could end up being the most life-changing ones. No one knows more about the best kitchen tools than a professional. We spoke to three professional chefs to learn about the tools they absolutely love and constantly use in their own homes. Here are the products they couldn't live without: Jovana Urriola, Executive Chef of Colada Shop Chef Urriola started her career in Panama, winning second place in Top Chef Panama and opening the restaurant Soo Artisan Kitchen. She has over a decade of culinary experience and is currently the Executive Chef of Colada Shop, a Cuban-inspired café and bar in Washington, DC. The former private chef to actor Owen Wilson, Chef Urriola has also cooked for ambassadors, former presidents of Panama, ambassadors, and other public figures. Here are the products she recommends: 1. Ninja DualZone Air Fryer 'This air fryer has been a total game-changer for quick and healthy meals. I use it for everything from crispy Brussels sprouts to salmon fillets and even reheating leftovers,' Chef Urriola says. The fryer's dual baskets are especially useful on busy weeknights, allowing her to cook two foods at two different temperatures. 2. Lodge 12' Cast Iron Skillet A good cast-iron skillet isn't just for searing steaks or roasting vegetables. Chef Urriola also uses hers to make cornbread and caramelized pineapple. 'Once the skillet is properly seasoned, the surface becomes naturally non-stick, and it gives food that beautiful, even heat you just can't get from other pans. Just make sure you have a nice hood, open windows, and good ventilation.' 3. Breville All In One Processing Station and Immersion Blender 'This hand blender is a workhorse in my kitchen. It's perfect for blending soups directly in the pot, making silky smooth purées, or whipping up quick sauces and dressings,' she says. Breville's version is a powerhouse, easily breaking down even tougher ingredients like nuts. According to Chef Urriola, it's 'small but mighty.' David "Chef Fig" Figueroa, President, CCO, and Co-Founder of Melinda's Foods Chef Fig has over 30 years of experience in the specialty food industry. Getting his start working at his father's restaurants, he eventually started Up in Smoke in New Orleans, a barbecue concept that expertly blended southern-style BBQ with Latin flavor. He is currently the co-founder and president of the hot sauce brand Melinda's Foods. Here are the products he recommends: Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. 1. OXO Good Grips Stainless Steel Fish Turner "This is the most underrated tool in the kitchen," Chef Fig says. The spatula isn't just useful for fish. Chef Fig also says it's great for flipping eggs, searing steaks, and getting crispy wings off the grill. "It's thin, flexible, and has just enough spring to make you feel in control. If I only had one spatula, this would be it." 2. Misono Petty Knife, No. 532/13cm This razor-sharp Misono petty knife never leaves Chef Fig's cutting board. "I use it for all the in-between jobs. Mincing herbs, slicing citrus, trimming proteins. Japanese precision with everyday versatility." For larger jobs, Chef Fig recommends the Misono Chef's Knife or No. 5 Gyuto 210mm. 3. Microplane Premium Zester Grater While zesting can be a strenuous job, you won't break a sweat using this microplane zester. Chef Fig reaches for this tool constantly, whether it's to zest citrus, garlic, ginger, or nutmeg. 'It's one of those tools you don't realize you need until you use it once, and then it never leaves the drawer,' he says. Mary Nguyen, President, Founder & Chef of Olive & Finch Chef Mary Nguyen is a leading figure in Denver's culinary scene and is the first woman in North America to become an executive sushi chef. She is the founder and president of the Olive & Finch Collective, which includes restaurants (Olive & Finch), cafés (Little Finch), a production company (Finch, On The Fly), and a food and beverage management consulting company (Collective Management Partners). Here are the products she recommends: 1. DASH Hot Air Popcorn Popper Maker This popcorn maker is the unlikely hero of Chef Nguyen's kitchen. 'It pops kernels fast, without oil, and makes a super healthy, high-fiber snack that my kids and I can both get behind.' She calls clean-up 'basically non-existent' and says the machine is 'surprisingly durable.' 2. Vitamix Propel Series 750 Blender 'The Vitamix is definitely an investment, but one I absolutely stand by. We use ours almost every day,' Chef Nguyen says. The powerful motor can break down anything to a silky smooth texture, and the machine is self-cleaning. 'Vitamix blenders are built to last, and mine has kept up with all the wear and tear of a busy kitchen,' she says. 3. Anova Culinary Sous Vide Precision Cooker 3.0 Reliable and easy to use, Anova's precision cooker is Chef Nguyen's favorite sous vide machine. 'Sous vide cooking makes everything incredibly tender and flavorful, and the best part is that it's almost impossible to overcook anything,' she says. 'I started using sous vide just for steaks, but now I use it for everything — salmon, chicken breasts, pork tenderloin, even vegetables like carrots and asparagus.' If a tool is good enough for a professional chef, it's good enough for us. We're ready to take our cooking to the next level by adding all these items to our carts ASAP. Ready to put your chef-approved tools to the test? Download the free Tasty app the browse and save thousands of recipes — no subscription required.
02-07-2025
- Entertainment
George Stephanopoulos, Ali Wentworth welcome new furry family member
The "GMA" co-anchor and his wife have adopted a 12-week-old puppy. By Say hello to the newest member of the Stephanopoulos-Wentworth family! Meet… Fig! The "Good Morning America" co-anchor and his wife Ali Wentworth recently decided it was the right time to rescue a new pup after their dog Cooper died in May. "He passed away, and we went through a mourning period when he had cancer, and then I felt like, you know what, I have the bandwidth to give other dogs a great life," Wentworth told "GMA" Wednesday. "So, we went on the search." Stephanopoulos and Wentworth met with several dogs and the team at 1 Love 4 Animals, a nonprofit animal rescue in Chester County, Pennsylvania. Among the animals up for adoption were five golden retrievers and two mixed-breed puppies, but one in particular stood out to both Stephanopoulos and Wentworth. "I looked at this little girl, and she was just like, 'Hi, I might be cuter than everybody in this family,'" Wentworth recalled of meeting Fig for the first time. "And she just came up to me, and I thought I wanted a boy, because we have two daughters -- and yet, this little girl just caught my eye." Fig's adoption was finalized Tuesday night, according to Wentworth, who described the 12-week-old golden retriever as "really sweet." "If she wasn't adopted, she probably would have spent her life in a cage as a breeder," said Wentworth. The nonprofit 1 Love 4 Animals has more animals up for adoption, including dogs rescued from puppy mills and overcrowded city shelters. The shelter will be joining more than 20 other organizations in New York City on July 12 for a Broadway Barks adoption event.
Time of India
09-05-2025
- General
- Time of India
Railways asked to justify need to axe 84 heritage trees
BMC The site is located in an urban zone, which already faces vehicular traffic and environmental sensitivity – BMC report In a report filed with the Bruhat Bengaluru Mahanagara Palike (BBMP), Bengaluru's Biodiversity Management Committee (BMC) has asked the Railway authorities to justify the proposal to cut 84 out of the 368 trees at the Bangalore Cantonment Railway Colony campus. These 84 trees have been classified as 'heritage' trees bymembers based on frameworks established by the National Biodiversity Authority, the Wildlife Protection Act, and the Convention on Biological 84 trees in question include 2 Banyan trees, 5 Peepal, 4 Fig, 1 Sampige, 7 Honge, 11 Jackfruit, 2 Jamun, 1 Kadamba, 5 Almond, 39 Mango, 2 Neem, 1 Amla, 1 Sandalwood, 2 Tamarind, and 1 Teak tree. 'The railway authorities have been asked to justify the felling of 84 out of the 368 trees, including Indian Sandalwood, a species listed as vulnerable by the International Union for Conservation of Nature (IUCN),' stated the BMC report. This report was filed after a spot inspection conducted on May 7, followingz public outcry over a notice regarding the removal of 368 trees for a commercial development BMC conducted the inspection to evaluate the environmental impact of the proposed tree removal on biodiversity and the disruptions to local flora and fauna. During the inspection, BMC noted that the railway authorities had numbered the trees from 1 to 368, encompassing 44 species. Among these, 8 trees had dried, and 181 trees were invasive species, particularly paper mulberry. Out of the remaining 179 trees, around 84 were identified as heritage, native, or highlighted that the site is located in an urban zone, which already faces significant vehicular traffic and environmental sensitivity due to limited green cover. The proposed construction would require the removal or translocation of several trees within or adjacent to the station premises, in residential areas like Jayamahal, Vasanth Nagar, Nandi Durga Road, Benson Town, and Queens Road. Additionally, the area is near heritage sites such as St. John's Cemetery and sensitive zones including Jain Hospital, CSI Hospital, an old age home, and schools and colleges. 'The process of tree removal or translocation must be approached with scientific scrutiny and compliance with regulatory frameworks, including those outlined by the Karnataka Forest Department and the Tree Preservation Act of 1976,' BMC committee has also stated that if the felling of trees is deemed necessary, the project proponent should submit an undertaking confirming that tree removal is a last resort. This should be done in consultation with the Karnataka Forest Department and following the Karnataka Tree (Preservation) Act. Furthermore, the project proponent must implement measures for conservation, compensation, and translocation of heritage trees to ensure an 85% survival rate and submit the adopted methodology to the BMC.'BBMP will be holding a public consultation regarding the project on May 20.'
.jpeg%3Fwidth%3D1200%26height%3D800%26crop%3D1200%3A800&w=3840&q=100)
The Independent
19-03-2025
- The Independent
The Gallivant, East Sussex hotel review
Location Just a five-minute drive from Rye in East Sussex, you'll find the village of Camber which is home to The Gallivant. Camber Sands is admittedly not the most beautiful beach on the English Coast, but the wide expanse is perfect for a bracing walk in the winter or enjoying the warmer weather in summer, and there's plenty of room for dogs to run around (the beach is open to dogs year-round, although in summer there are some restrictions in terms of area). There's not much in Camber itself, but just down the road in Rye there are plenty of charming shops, cafes and restaurants – be sure to check out the recently refurbished George pub as well as the Fig restaurant. There is a railway station in Rye with regular trains from London St Pancras via Ashford, with a total journey time of roughly one hour 15 minutes. The vibe The Gallivant is unassuming from the outside, with a low-level motel structure, but you step into a homely coastal haven. There are plenty of nods to Camber's past, with the owners clearly keen to embrace the East Sussex beachside feel. You'll find exposed wood and brickwork, as well as lots of beach paintings, shells and plants. The communal areas include a cosy snug with books where you can sink into the sofas, as well as seating around a log fire and a Cabin Room, which can be used to take calls or do some work. Teas and coffee are available all day, and the Friday evening I stayed, cake was served at 4pm followed by a complimentary glass of wine and a raclette at 6pm. Outside there's a courtyard with two fire pits, as well as heaters – so it was fully functional (and very cosy) even on a February evening, Plus, staff were only too happy to bring out blankets. Laid back and friendly, but very thorough. Guest happiness manager Naketa gave us a tour of the property that included a comprehensive rundown of the room and facilities. These are small details that make a big difference – there was no struggling with an awkward lock or wondering how to turn off the radiator. Naketa remained on hand throughout our stay; always utterly charming without being overbearing. There is real attention to detail at The Gallivant: a sleepy tea was waiting for us on our bed when we turned in for the evening, bar staff took time to help pick wines and a board at reception shares all the details for the day (including high tide/low tide, weather and complimentary drinks and snacks in the lounge). Bed and bath There are 20 rooms at The Gallivant, all individually decorated and beautifully furnished. These range in size from the cosy Snug Cabin to the Luxury Garden room with a roll-top bath, super king bed (the beds in other rooms are king size) and French doors that lead onto a private deck. All rooms are designed for two people, but the Baby Hampton and Large Hampton rooms have day beds which can be made up for a third person. Many of the rooms have direct access to The Gallivant's well maintained, but wonderfully wild, gardens. Interiors are bright and fresh, and filled with thoughtful details including lots of books. Bathrooms are small, but a number have tubs, and all have Bamford bath products. The 'minibar' features snacks from the local area, as well as a selection of teas and coffees. Food and drink Harry's restaurant is a new addition to The Gallivant, with a strong focus on British cuisine, serving dishes such as rabbit leg with ventreche smoked bacon and mustard sauce, and crab with fennel, blood orange and courchamps dressing. While it shows plenty of promise with locally sourced ingredients and one the largest English wine lists in the country, there appear to be some slight teething issues. On a busy Friday evening, while service was slick, the food came out rather cold. It's also worth noting that there are limited choices for vegetarians and vegans. The roasted garlic and cauliflower soup lacked flavour, and the ricotta gnudi with pumpkin puree was decent enough but perhaps not as special as you'd hope for at somewhere as standout as The Gallivant. Breakfast was a departure from the traditional cooked affair you may expect at a coastal UK hotel. Each guest receives a 'breakfast tray' with local cheeses, ham, smoked salmon, and a 'breakfast salad' of tomatoes, cucumber and radish, along with granola, roast nuts and seasonal fruits. There's also a 'Recovery Station' of bottomless bloody Marys, which you need to mix yourself. It's an interesting concept, but one that doesn't quite hit the mark if you're after a hearty warm meal before a walk on the beach – possibly more 'Los Angeles coastal' than 'English country coast'. There is a full cocktail and mocktail list with twists on the classics – including a Sig's Marg (El Rayo tequila, Cointreau and fresh lime juice) and a Romp in the Dunes (Hastings gin, Doppelganger amaro, apple juice and elderflower) – and the wine list is excellent and reasonably priced considering the high quality. Facilities The Gallivant has a bright and airy wellness studio where yoga classes are held every morning at 8am, plus a moon rising yoga session that takes place once a month in the evening. When weather allows, 'wild yoga' classes take place on the beach. There is also a Peloton bike and static rower. This hotel is the perfect base for exploring Camber Sands and the surrounding area (where there are castles, vineyards, beaches, antique shops and plenty of pubs to be discovered) and the hotel provides Hunter wellies in all sizes for country and beach walks, as well as Finisterre changing robes and stripy beach towels if you're brave enough to take a dip. There are two electric car chargers at the front of the hotel, which you can call ahead to reserve. Since last year, The Gallivant has worked in partnership with local winemakers Gusbourne Estate to run two wine tours that explore English wines and can be arranged by the hotel. Accessibility Although not fully accessible due to the size of some door frames, all rooms on the ground floor, as well as and common areas, are step-free. Pet policy Dogs are wholeheartedly welcomed – every four-legged guest was greeted with delight by staff while I was there. A number of the rooms are dog-friendly, with an additional fee of £25. The only areas where dogs are not allowed are the snug and Harry's restaurant (although there are tables in the bar area where guests with dogs can dine). Check in from 4pm; check out by 11am. Family-friendly? The Gallivant is adult-only, with no guests under the age of 16. At a glance: Best thing: The cosy lounge with a log fire. Perfect for: A romantic break or a wellness break. Not right for: Families. Instagram from: The snug.
