Video: TED Talks – How China Is Changing the Future of Shopping

China is a huge laboratory of innovation, says retail expert Angela Wang, and in this lab, everything takes place on people’s phones. Five hundred million Chinese consumers — the equivalent of the combined populations of the US, UK and Germany — regularly make purchases via mobile platforms, even in brick-and-mortar stores. What will this transformation mean for the future of shopping? Learn more about the new business-as-usual, where everything is ultra-convenient, ultra-flexible and ultra-social.

Watch video at You Tube (13:38 minutes) . . . .


Gadget: Tool for Removing Outside Peels and Inside Skins of Orange, Mandarin Orange and Pomelo

みかん皮むき器 – ムッキーちゃん

Watch video at You Tube (1:04 minutes) . . . . .

American Fast-food Restaurants Sonic Drive-In Add Blended Beef-mushroom Burgers to Their Menu

Dan Charles wrote . . . . . .

It’s a long way, metaphorically speaking, from the campus of the Culinary Institute of America in Hyde Park, N.Y., to the Sonic Drive-In burger joints that line America’s highways and small towns, particularly in the South.

Come Monday, though, two new items on Sonic’s menu will make that leap. They’re blended beef-mushroom burgers, a food that the institute has boosted through its “menus of change” initiative. According to the institute, this is the kind of menu change that’s “a powerful, and previously underappreciated, way to drive improvements in our health and our planet.”

The idea is that mixing chopped mushrooms into our burgers boosts the umami taste, adds more moisture and reduces the amount of beef required for a burger. And reducing the need for beef has a big impact on the environment. According to the World Resources Institute, if 30 percent of the beef in every burger in America were replaced by mushrooms, it would reduce greenhouse emissions by the same amount as taking 2.3 million vehicles off of our roads.

Sonic, though, isn’t stressing the saving-the-planet angle. In a press release, the company’s vice president of product innovation and development, Scott Uehlein, said that its new blended cheeseburgers, which contain 25 percent mushrooms, will “deliver the juicy savory deliciousness you expect from a burger in a way that makes you feel like you’re getting away with something.”

The company promises that people eating the burger will get all this flavor but “none of the guilt” but does not reveal whether the guilt reduction will come from cutting calories or greenhouse gas emissions.

Richard Waite, from the World Resources Institute, is thrilled. “I think it’s great!” he says. WRI has been pushing the blended beef-mushroom burger as a candidate to become one of America’s most-served menu items, which WRI calls “power meals.” According to Waite, the list of the top 20 meals served by food service companies currently contains only one plant-based item, a veggie wrap. The rest are meat-centric, including four versions of the classic hamburger.

Many niche burger makers and school cafeterias have joined the blended burger bandwagon. In the dining rooms of Stanford University, Waite says, it’s the only kind of burger you’ll find. But Sonic’s 3,500 drive-in restaurants represent a huge boost to the concept.

Source: npr

Read more about the Menus of Change initiative by The Culinary Institute of America and Harvard T.H. Chan School of Public Health . . . . .

Sour-cream Pancakes


2 tbsp butter
2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
2 eggs
1-1/2 cups milk
1 cup regular or light sour cream
1 tsp vanilla
butter for cooking pancakes
fresh blueberries & raspberries


  1. Microwave 2 tbsp butter in a small bowl until melted.
  2. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
  3. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.
  4. Immediately melt about 1 tsp butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.)
  5. Use a 1/4-cup measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minutes. Turn and continue to cook until pancakes are golden, from 2 to 3 minutes.
  6. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Makes 14 to 16 medium pancakes.

Source: Chatelaine magazine

In Pictures: Egg Sandwiches