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A foreign object found in a school meal in China was the head of a rat, Chinese authorities have concluded, overturning previous official reassurances that it was duck neck in the latest twist to a food safety scandal that gripped the nation for weeks.

TOKYO Japan saw a slight decline in visitors in May from the previous month, when a rush of

Sanjay Aggarwal’s now-booming business was based around a family heirloom: a 100-year-old spice mill. He started selling spice blends with his mother in 2012 almost by accident. “It wasn’t meant to be a business,” the 40-year-old admits. “It was only started as a retirement hobby for my mum. What started off as a silly little idea, so to speak, just grew. We started online and moved after a few years to selling in shops.” Spice Kitchen has been wildly successful, and now Aggarwal is adding another string his company’s bow by writing a cookbook. Above all the success, he’s really just appreciated spending time with his 72-year-old mother, Shashi. “She’s incredible – she’s a whirlwind. She was born in Kenya and raised in India, so she’s got a really eclectic mix of culture. And she’s a real spice expert – we’ve got a 100-year-old spice mill in our family that’s travelled the world and I’ve got it here now; we started the business using that.” Aggarwal says it felt “natural” to work with his mother, after helping his parents run their Birmingham shop when growing up. But he’s “learned loads” from her during their new venture. “It’s certainly made me realise how entrepreneurial my mum is, how creative she is… I’ve been really impressed by how similarly we think.” He says: “We’re certainly closer for it. It’s got the ups and downs and challenges that everything has, but we’re still talking!” While there are plenty of flavour-packed Indian dishes in the new cookbook – including coriander and tandoori fishcakes, chickpea curry and tarka dal – the recipes have a decidedly global outlook. Think fish tacos, jerk-inspired pork, crispy duck with pancakes – and Aggarwal credits this to growing up in the diverse city of Birmingham. “I was born and brought up there, so for me, that was all I knew. But for my mum, it was very much a big influence on her,” he explains. When she came to the UK as a young married woman, “her cuisine and culture was all very Indian” – something that soon changed. “My mum has really seen that development of food and culture, and that cosmopolitan nature of Birmingham. It’s had tidal waves of immigration – my mum being one of them from India – and from West Africa and Asia and all different places. She’s witnessed that, when she came to the UK.” Aggarwal recounts how in the early days of living in Birmingham, Shashi would grind her own spices – you couldn’t buy blends at the time – which “reminded her of home and made her less homesick”, but then her palate expanded. “She’s vegetarian, but got to try all these amazing different sorts of vegetarian food from all around the world, be it Middle Eastern, Chinese or Japanese or whatever. Some of those things weren’t accessible when she first came, but were as time went on – and my mum’s very experimental. “She’s a real foodie. She loves trying new things and experimenting – probably more than anyone else I know. I think she’s quite unique, because I think a lot of people from cultures where they’ve got a really strong food culture – certainly like Indian culture – a lot of my aunts and uncles, they don’t really eat or experiment outside of Indian food. They find it quite scary, not very flavoursome, or quite bland. But my mum really gets it – she’s got a really deep palate, and she can really appreciate different cultures.” This love of different cuisines means both mother and son are quite free with the way they cook– and they want other people to be the same. For example, if you’re making a frittata and you don’t have any Italian seasoning, Aggarwal says: “Try it with Mexican [spice blends], try it with jerk and you could still create something amazing. Don’t be afraid to experiment.” One of the more unusual combinations he’s tried? Mexican spices in a shepherd’s pie: “It actually tastes amazing in there. We’re just trying to get people to be a bit more free thinking and adventurous. What’s the worst that can happen?” Aggarwal says he’s often asked how to make an “authentic” dish – a question he struggles to answer. “It’s very difficult to understand what they mean by that – what is the meaning of authenticity? I’m a second-generation British-born person… Food has evolved over time. We wanted to make sure the dishes [in the cookbook] were authentic in terms of linking back to the original recipes and what they’re all about, and especially the blends being as authentic as possible – trying to respect the tradition. “But we’re also trying to say, we can only take our take on things. I can take my take on things and my mum can take her take on things – and things have changed over time.” That’s why Aggarwal advises against getting “too hung up on authenticity, because there is no way of achieving it”. Instead, he recommends taking a dish you like and “play with the flavours a little bit” to “make it your own”. ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

Wisconsin lawmakers are poised to approve a massive overhaul of the laws governing the state’s multibillion-dollar liquor industry, changes that are supported by small craft brewers, like the makers of Spotted Cow beer, bar owners and alcohol distributors

Add wheat to the extensive list of commodities markets dominated by Chinese buyers. Already the world’s top importer

By Krishna N. Das and Edward McAllister NEW DELHI (Reuters) -Gambia will make it mandatory for all pharmaceutical products from

(Reuters) -FedEx plans to ground 29 more aircraft in its fiscal year that started on June 1 due to "demand

The best restaurant in the world is Central, in Lima. The dynamic tasting menu restaurant from chef Virgilio

ST. LOUIS--(BUSINESS WIRE)--Jun 20, 2023--

A video claiming to show food going to waste at Starbucks has gone viral, despite the company previously pledging to donate all unsold food. Aidan Stockin, who works at the coffee chain, alleged that throwing away “perfectly good food” has become common practice at Starbucks. In a clip that has been viewed 2.2m times and liked by more than 189,000 viewers, the 23-year-old showed food waste allegedly left over at the end of his shift. “It’s not just one restaurant, it’s all of them,” the biology student from Massachusetts told NeedToKnow.co.uk. “I’ve worked in several over the past seven years and every single one says that they have a food donation service, then turns around and throws out a substantial amount of food daily. “It made me feel sick to be forced into throwing out so much perfectly good food when the homeless shelter is 10 minutes down the road.” In the video, he began by showing a shopping cart being filled with different packaged food items. He then revealed another trolley filled to the brim with pastries, before showing a picture of all the alleged waste in total. Users have taken to the comments to share their reactions, with many left upset and confused. “Nooo why can’t they donate it,” one viewer asked, while another said: “I would legit cash app you right now for those chocolate croissants.” “Just call your local Salvation Army to pick it up,” someone else suggested, while another viewer claimed the food waste should be “illegal”. In 2016, Starbucks announced its “FoodShare” programme, where it said it would donate unsold food from 100 per cent of the US stores. In 2020, it was alleged that Starbucks locations were throwing away unsold food, as investigated by the New York Post. According to Aidan, food is allegedly still being thrown away in 2023. Referring to the incident in the TikTok, he said: “The exact same scenario happened with our savoury sandwiches two days prior, in which two full carts were thrown away. In total, five carts were thrown out in less than three days. “I felt trapped and conflicted because if it were up to me, I would have loaded the food into the back of my car and drove it straight down to the homeless shelter.” Jam Press contacted Starbucks for comment. A company spokesperson said: “At Starbucks, our goal is to donate 100 per cent of approved to donate food, including perishable items like salads and sandwiches, furthering Starbucks resource positive commitment to reduce waste by 50 per cent by 2030. “Since 2016, Starbucks has been committed to supporting hunger relief through its innovative Starbucks FoodShare food donation program in partnership with Feeding America, Second Harvest Canada and other hunger-relief organisations. “Expanding our efforts to rescue food and divert from landfills is key to helping us reach our aspirations. We have developed a process which enables us to donate our fresh, ready-to-eat food items in addition to the pastries that we have been donating for years. Our commitments and FoodShare programming are carried out in company-owned stores. We encourage our licensed store partnerships to include Starbucks donations in their existing food waste reduction and donation programs.” Read More How can you save money on your wedding food? Woman praised for telling guests not to eat the food at her sister’s wedding 7 TikTok food hacks that actually work Schoolboy almost dies from swallowing magnets for TikTok challenge Woman shares honest review of New York City apartment TikTok mom slammed after making 5-year-old son run in 104 degree heat

SAN FRANCISCO--(BUSINESS WIRE)--Jun 20, 2023--

Hunter’s Wellington boots were the rare product that could unite Britain—from the royal family to pop stars, from