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My brother, Peter, my sister, Bonnie, and I would sit wide-eyed beside Uncle Jim as he poured the Crown Royal he swore to give up when he turned as purple as the bag. We’d hang on his every word because there was a real chance that whatever he said he might never say again.

Geoff Pocock, Managing Director and Founder of the Hazer Group talks to AZoCleantech about how the Hazer Process is producing clean hydrogen with Near-Zero Carbon Emissions.

The leases were found by Times reporters in the village of Omar Khan in northern Iraq in December 2016.

While there is something comforting and classic about a scoop of vanilla ice cream, some consumers are wanting something a little less, well, vanilla. The new pints on the block are adding a fresh take on a timeless treat with innovative bases like avocado, hummus, tahini and coconut water. Look down specialty frozen aisles and you might find plant-based frozen desserts like CocoWhip Soft Serve and ice creams with savory swirls of artisanal cheese (and don’t think you’ll stop seeing those low calorie, high protein players in the frozen aisle anytime soon). Globally-inspired frozen desserts are taking the stage — possibly sparked by 2018’s mochi ice cream obsession and a Thai rolled ice cream craze — with icy indulgences like airy Taiwanese snow ice and Mexican nieves de garrafa, not to mention stretchy, chewy, Turkish ice creams that get their unique texture from mastic and other unique sources. Popsicles and gelatos won’t be left out of the fun — they’ll get some buzz with boozier infusions coming to market.

Shehed was born at home to B Wadha Mansour Ubaid, 20, and Mahmud Muhammad Mousa, a 35-year-old laborer. There was no doctor, nurse or certified midwife at the birth.

Folder after folder, 273 in all, identified plots of land owned by farmers who belonged to one of the faiths banned by the group. Each yellow sleeve contained the handwritten request of a Sunni applying to confiscate the property.

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Trade Kings, a Zambian-owned company founded in 1995, manufactured Boom Detergent Paste and imported foreign candy. But when its trade partnership fell through, the company decided to produce its own candy in Zambia. Now, its Amazon Pops are a signature product, and the company manufactures tons of candy a year. The pops are also popular in Tanzania and South Africa, where Trade Kings claims that it opened the largest candy-manufacturing line in the Southern Hemisphere in 2010. The treats come in flavors like black cherry, strawberry and pink lemonade.

Juma said the sorry state of the sugar sector threatens stability of the region as over 300, 000 cane farmers have lost livelihoods.

Even though I’d come to Kimmerle to learn, I found myself battling snobbery of my own. I struggled to assign her much credibility. I learned to taste from chefs who trained in the finest restaurants in France and Italy. Kimmerle received her Sensory Expert certification after taking an online course from the Institute of Food Technologists. Could she really know more about how to taste than I did? In fact, there are entire industries devoted to taste, from the forecasters who predict what we’ll want to be eating three or four years from now to the food scientists and innovators who develop new flavors and products to the sensory scientists and experts like Kimmerle who are trained to conduct research to figure out what we, the candy-eating public, really want to eat.

There are three ways for a new Japanese Kit Kat flavor to make its way into the world. The classically trained pastry chef Yasumasa Takagi, a kind of Kit Kat maestro, was brought in by Nestlé as a collaborator in 2003, after the success of the strawberry Kit Kat. He may decide he wants to make a special bar and propose the new flavor to Nestlé — his first was passion fruit in 2005. The marketing team may also build a partnership with a brand, like Tokyo Banana, the locally famous cream-filled cakes on which the Kit Kat flavor is based, then ask a product-development team to experiment so they can bring a sample bar to the pitch meeting. Or the product-development teams themselves may feel inspired on a late night in the test kitchen after one too many cups of green tea and vending-machine sweets.