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Thursday, 30 March 2017

Meet the Kerala Collective trying to make sustainable menstruation a reality

Non-biodegradable, toxin-filled, disposable sanitary pads are a problem - but what’s the solution?
Have you ever wondered what happens to your sanitary napkin once you dispose it off? Largely, there are three possibilities, according to Shradha Shreejaya, ecologist and coordinator at Thanal Trust, a green NGO in Kerala:

1. In case women choose to dispose off a sanitary napkin in a dustbin, it’s probably going to end up in a landfill. There, it will stay for hundreds of years, buried under a piling mountain of trash. The pad contains super absorbent polymers and a layer of polyethelene (both made of plastic), ensuring that it doesn’t decompose easily.

2. If the sanitary napkin is burnt, it releases toxic chemicals which harm the environment. Because of the elements of plastic used, the pads can combust completely only when heated to a temperature of 800 degrees Celsius for 4-5 minutes. Without this, the plastic won’t be burnt completely and will just add to the non-biodegradable waste pile.

3. In case they are flushed down the toilet, the pads are bound to block the drainage. Because of the absorbent gels and material used, these pads collect moisture and waste, do not disintegrate easily and choke pipes. The blockages caused often require people to go into manholes and remove them with their hands.

So what’s the solution? The Sustainable Menstruation Kerala Collective (SMKC) says, go the bio-degradable and toxin-free way.

Shradha is one of the people heading SMKC, and the Collective brings together various anti-menstrual taboo campaigners from Kerala, like The Red Cycle, #happytobleed and Code Red. They also have on board gender rights and environment activists and organisations.

SMKC has also roped in local producers of sustainable menstrual hygiene products like reusable cloth pads, biodegradable and toxin-free pads and menstrual cups.
SMKC’s goal: To make sustainable menstruation products and practices a reality.

Shradha has always held a keen interest in environment and waste management. But her interest in sustainability and menstrual products piqued in 2014 at a conference in New Delhi. She moved to Thiruvananthapuram from Puducherry after completing her education in 2016.

She observed then that in Kerala, women seemed to have more access to menstrual hygiene products – disposable sanitary napkins mostly.

“But there was a certain indifference along the lines of “what’s there to talk about it?” The debate was turning political (the Sabarimala issue, #happytobleed campaign) without addressing the sustainability issue,” Shradha says.
So in December, she began reaching out to people for SMKC through a Facebook group. Many people joined in, including local manufacturers like V-Cup (menstrual cups), Ecofemme (reusable cloth pads), and Kanika (non-toxic pads) among others, as well as activists working towards environment, waste management and gender equality.

“There was already so much conversation and scope to work on sustainable menstruation products in Kerala itself but there had been little connection between all of them,” Shradha says. She adds that they spent the first three months just reaching a common understanding, before they began reaching out to people.

Their interaction and planning resulted in a campaign called ‘Celebrate Menstruation’ on March 8, International Women’s Day, in Thiruvananthapuram.

The team set up camp at Manaveeyam Veedhi, where they put for sale sustainable menstrual hygiene products including cloth pads and menstrual cups. In Calicut, they did something similar on March 9 and also held screenings of documentaries and panel discussions. Shardha says that the response was quite overwhelming, with over 600 people showing interest and buying the products.

One of the key achievements was that the mayor as well as the deputy mayor of Thiruvananthapuram took note of the campaign and pledged solidarity. The deputy mayor, Rakhi Ravikumar, even said she would actively participate in the campaign, Shradha says.

Issues to be tackled
While SMKC has been off to a good start, there are plenty of practical issues to be dealt with – the lack of clean water and sunlight for one.

The fact that menstruation is still talked about in hushed tones is no secret. In such a scenario, what does a school girl do if she wants to wash and dry or store her cloth pad when she’s at school? Or what do working women do where with the used cloth pad at work?

Shradha says they are well aware of these issues and therefore, the collective is trying to address them by working on different levels – by speaking to healthcare officials, by holding discussions in educational institutions and by taking it up at corporation level.

The Red Cycle, an organization working to raise awareness about menstruation and debunk taboos and myths, is one the members of the Collective who has taken up the educator’s role. So far, they have held two sessions in two government colleges (a law college and a medical college) in Calicut.

A problem that Shradha says they face with healthcare officials is that they don’t believe them when they talk about the connection between using disposable sanitary pads and health risks for women.

“There is a lack of interest, and hence, lack of concrete research in women’s reproductive health. We can’t prove to them without doubt that the dioxins in those pads increase risk of cervical cancer and infertility. But if A uses B and A has C and this is repeated often enough, we can deduce a connection between A and C right?” Shradha argues.
Another problem with healthcare professionals is that even when women go to them to ask about alternatives to disposable sanitary pads, the healthcare professionals aren’t aware about the alternatives either.

At the corporation level, SMKC is trying to speak to Panchayats and the Thiruvanthapuram Municipal Corporation to make them accountable for promoting sustainable menstruation hygiene products as well as proper disposal of sanitary pads.

SMKC is also trying to make infrastructure a part of their efforts – this would help school girls and working women correctly store or clean reusable sanitary napkins at school and work respectively.

“All of this is still a work in progress. There are a lot of things we have yet to figure out and we’ll do it along the way,” says Shradha.

Sustainable menstruation and gender rights

Apart from normalising menstruation and making sustainable menstrual hygiene products accessible to women, SMKC sees a deeper connection with women’s rights.

For one, the manufacturers they are promoting through the Collective are local ones, which also provide employment to many women too.

“The linear economy model doesn’t work here where we assume that these alternative producers will not be able to compete with mainstream brands because they do not have the capacity to scale it. There are production and consumption patterns which can help these small groups within their capacity,” Shradha says.

MK Balamohan, a gender and queer rights activist explains, “The reason alternative products like cloth pads and menstrual cups are expensive is also because not many people buy them. You make them more popular, it will automatically involve more people and the prices will go down.”

Shradha says that because the premise of gender equality is the right to choice, they do not endorse a blanket ban on disposable sanitary products. However, if sustainable alternatives are made popular, perhaps they will help reduce sanitary waste to some extent.

“There are a lot of accessibility and awareness issues to be addressed. But if they are available and women are more aware about how they sanitary waste is affecting the environment, I am quite sure they will at least think about acting on it. Even if a woman uses a cloth pad for two days out of five, it will create a significant impact,” she says.

(Source: TNM)

A letter to my husband in this weird phase of marriage

Katie Parrish is a mom to two kids and wife to a wonderful husband… but like all couples, her marriage isn’t perfect. Her experiences have given Katie a heart for the struggles of women in all situations and life stages. So she decided to put pen to paper and give us some insight into her life.

Her goal above all, is to be open and honest with her readers. To teach them that in marriage, the most important thing to appreciate is each other. And when things get ‘weird’, her words below might just be the perfect response.

To my husband in this weird phase of life:

Life is weird right now, huh?

We don’t mean it to be. It just is. We work to get paid to pay everyone else and it always seems like there’s always more month than money. There are two very little people who are the bosses while we try so hard to maintain control. We’re pulled in so many directions that are often times opposite of each other.

So we fight. We fight about parenting decisions and whose turn it is to change a dirty diaper. We fight about money and how many times we chose to eat out last week. We fight about bedcovers and laundry and toilet cleaning. We fight about stupid things that we eventually forget what we’re fighting about and start fighting on principle alone.

And its exhausting. So much is demanded of us. Schedules, household, obligations, endless cups of juice and their impending spills on the carpet. 6am alarms that are hungry babies and potty trips. Saying no to a snack fifteen minutes before dinner for the entire fifteen minutes. Finally sitting down for the first time in two hours just in time for someone to need you immediately. Sometimes its tough to catch a breath, much less a break to go pee in peace.

We sit in silence a lot. Not because we don’t have anything to talk about, but simply because we’re tired of talking. Sometimes I realize there are important things I haven’t told you because we just haven’t talked about them. I wish for that closeness we had when all we had to talk about was each other and our time was consumed with each other. Right now, sleep is better than sex and playing games on our phones is more relaxing than a conversation.

This is not to say I am unhappy. This is the life I’ve always dreamed of. I love nothing more than you and our children. Exhaustion from your beautiful lives is better than anything I can think of.

But my heart longs for you more than anyone else.

And I know its so hard right now. But I’m hanging on. Because I’m going to need you.

I’m going to need you to tell me everything is going to be ok when I cry on their first day of kindergarten. I’m going to need you to hold me when the phone call of bad news comes in. I’m going to need you to drive after we drop off our babies at their college dorm room and to talk me down from trying to go rescue them from the bad decisions they will make there.

I’m going to need you to hold my hand while we sit together in the church pew at their wedding. And I’m going to need you to dance with me at the reception. And I’m going to need you to hold me that night while I recount all the memories of their little lives and cry about how they aren’t mine anymore.

I’m going to need you when the wallets and the schedules get a little bit looser. When there’s no one yelling for juice or covers or crying about non-existent dinosaurs living in their closets. When there are no bottles to wash and no toys to step on. When they are only here for the weekend, and instead of a month’s worth of questionable dirty laundry, they bring our grandchildren with them. I’m going to need you to buy me a porch swing and I’m going to need you to sit beside me and hold my hand and tell me how grateful you are for this life we built together.

And in the meantime of all this needing you, know this: I want you, too. I want you to be there with me every step of the way.

So if this means we sit in awkward silence while we wait for this phase of life to be over, that’s fine. I’ll just sit close to you so that you know I’m here and I’m not going anywhere. I might even hold your hand. The one that is not playing Cookie Jam, of course.

I love you, and I’ll continue to love you through all of it.

Silence is fine, as long as I’m with you.

I don’t know about you, but Katie’s perspective really changed my view on tough times in relationships.

(Source: Inspire More)

Most bottled water is filled with fluoride, here’s a complete list of brands to avoid

Water is essential for all life on planet including us, human beings. We cannot survive without water and that’s a fact. But what kind of water are we drinking? We know that tap water is not all that it’s supposed to be so we turn to bottled water, expecting it to be of better quality and healthier for us. But in reality, almost all bottled waters are filled with fluoride and fluoride can have a devastating effect on the human body. Some people may think that fluoride can be beneficial, protect our teeth from decay, while others argue that too much of it can actually damage our teeth and also have other adverse side effects. Where does the truth lie?

Whichever group you belong, the pro or anti-fluoride, you should get well informed and know all the facts before you make a decision. Almost all major brands of water are filled with fluoride and we’re drinking them without even knowing what we’re getting exposed to. That’s why we decided to compile a list of all the bottled water brands that contain fluoride as well as those who don’t contain, so that you’re well informed and decide which one to buy. You should have all the information at your disposal and make an informed decision on your own, without being tricked into buying something you don’t want.

But before we proceed I’d like to mentioned a few of the health risks associated with excessive fluoride exposure.

Firstly, we have to mention fluorosis, which ironically is a permanent deformation of the teeth. Something that’s supposed to protect your teeth can actually damage them beyond repair. Fluorosis usually happens within the first 8 years of life, in children, when their permanent teeth begin to grow. Excessive exposure to fluoride during this fragile period can lead to fluorosis.

One of the most common (and somewhat ironic) side effects of fluoride exposure it fluorosis, which is permanent deformation of the teeth. It is usually caused in children during the first eight years of their life, when their permanent teeth are beginning to form. Overexposure to fluoride during this time can cause fluorosis. Fluorosis leads to teeth staining, from yellow to dark brown, irregularities in the surface of the teeth and large, noticeable pits that can form holes in the teeth.

Secondly, fluoride, or overexposure to it, can negatively affect cognitive development in children. According to a study from China, children who grew up in areas with high levels of fluoride in their drinking water scored, on average, considerably less on IQ tests compared to children in lower-fluoride areas.

The senior study author Philippe Grandjean said that this is a result of the toxic effect fluoride has on a brain in development. He said:

“Fluoride seems to fit in with lead, mercury, and other poisons that cause chemical brain drain. The effect of each toxicant may seem small, but the combined damage on a population scale can be serious, especially because the brain power of the next generation is crucial to all of us.”

Here’s a list of bottled water brands that contain little to no fluoride and are safe for consumption:

A Better Water
Agromas Natural Mineral Water
American Fare
American Star
Aqua Fresca
Aqua Panna
Aqua Pure
Aquarius Natural Mineral Water
Arbor Springs
Arlington Springs
Aquafina Water
Aqua Systems
Aqua Von
Artesian Wells
Augusta Medical – Daniels
Badger Water
Besco Pure Premium Drinking Water
BIOTA Colorado Pure Spring Water
Black Berry Farms
Blue Ice Natural Mineral Water
Callaway Blue
Century Springs
Chippewa Spring Water
Citi Stop
Classic Selection
Clearly Arctic
Clear Mountain Spring Water
Clover Company Limited
Cold Country
Cohutta Mountain Spring Water
Cowboy Squeeze
Crowne Plaza Drinking Water
Crowne Plaza Natural Mineral Water
Cruel Jacks Spring Water
Crystal Mountain Spring Water
Crystal Point
Crystal Ridge
Crystal Spring Natural Spring Water
Culligan Water
Dakota Splash
Deep Rock
Deep Rock Crystal Drop
Deep Rock Fontenelle
Deja Blue
Desert Quench
East Phils
Eco Quest
Equatorial Natural Mineral Water
Essentia Water
E Water
Family Pantry
Famous Ramona Water
Flowing Springs
Food Club
Founders Square Bank
Fresh Brands Artesian
Fresh Brands Distilled Water
Fresh Brands Drinking Water
Fresh Market
Glacier Bay
Glen Summit Springs Water
Glen Summit Distilled Water
Glenwood Inglewood
Gordon Food Service
Great Bear
Great Value
Hidden Valley Natural Mineral Water
Hillcrest Distilled Water
Hillcrest Drinking Water
Hillcrest Spring Water
Hilton PJ Natural Mineral Water
Hinckley Springs
Hi-Sprint Drinking Water
Hi-Sprint Natural Mineral Water
Hog Wash
Hon Less Natural Mineral Water
Ice Jam
Istana Natural Mineral Water
Joe Muggs
Joe Ragan’s Pure Water
Junior Johnson
Just Squeezed
KLGCC Natural Mineral Water
Kroger Bottled Water (Reverse Osmosis)
Krystal J Artesian Water
Krystal J Distilled Water
Leroy Jenkins Ministries
Logansport Savings Bank
Masafi Pure Natural Mineral Water
Mercurio Produce
Mesra Drinking Water
Mesra Natural Mineral Water
Misty Mountain
Monadnock Mountain Spring Water
Mountain Energy
Mountain Forest
Mountain Valley Spring Water
Mutiara Natural Mineral Water
Nantze Springs
New Frontier Bank
Niagra Mist
Nicolet Distilled
Northern Illinois University
Oasis Pure Drinking Water
Oasis Sparkling Water
Ogallala – Clear Cool Water
OUI Drinking Water
OUI Natural Mineral Water
Parmer Pure H2O
Patriots Choice
Pelangi Natural Mineral Water
Penta Ultra Premium Purified Drinking Water
Piggly Wiggly
Polaris Water
Pristine Natural Artesian
Purely Sedona
Quick Stop
Rain Soft
Refresh Natural Mineral Water
Reiser Drinking Water
Request Foods, Inc.
Rip Time
Roundy’s “Purified Water”
Safeway – Refreshe
Sam’s Wine & Spirits
San Faustino Natural Mineral Water
San Pellegrino
Santee Springs
Scheopner’s Water
Sequoia Springs
Silver Creek Purified Water
Silver Creek Spring Water
Sky Drinking Water
Smart Water
Snow Valley
Stator Bros. Markets
Summit Mountain
Summit Springs
Summit Valley
Teton Mountain Lodge Spring Water
United Dairy Farmers
Vitamin Water
Veta Drinking Water
Whistler Water
Whole Foods 365
Woodland Spring Water
Wyoming Machinery “Catipillar” Spring Water

There are plenty to choose from and not worry about the potential health hazards you’d be exposing yourself.

Now here’s a list of bottled water brands you need to avoid because they’re known to be high on the fluoride content:

Belmont Springs
Crystal Rock
Crystal Springs
Deer Park
Diamond Springs
Hindley Spri
Ice Mountain
Kentwood Springs
Mayer Bros.
Mount Olympus
Nursery Water
Poland Spring
Pure Flo
Puritan Springs
Sierra Springs

(Source: Reflection of Mind)

Beards are filled with fecal bacteria and are ‘as dirty as toilets’

This is about to be great news for the razor blade business; turns out men’s beards are shockingly dirty. According to a new study, beards contain just as much fecal matter as a toilet. KOAT 7 reports that after swabbing a number of beards, a New Mexico microbiologist made the shocking discovery, says an article published on the View Health

“I’m usually not surprised, and I was surprised by this,” said John Golobic with Quest Diagnostics.

While some beards had normal amounts of bacteria, others had enough to cause serious illness.

If you’re strongly pro-beard, hand washing and a through beard scrubbing are encouraged to keep it clean.

Things to do at the Qatar International Food Festival 2017

The 8th Qatar International Food Festival is much bigger this year with the theme "A Different Side of Food". Hundreds of food enthusiasts are expected to throng the venue to sample mouth-watering cuisines offered by some of the best restaurants and cafes in the country.

When: Starting today (March 29), the 8th QIFF will be on for 11 days till April 8
Timings: 2pm to 10 pm on weekdays, and till 11pm on weekend
Where: Hotel Park overlooking Doha Corniche
Price: Food would be available in the range of QR5 to 35, apart from Dinner in the Sky priced at QR500.
Parking: Hotel park has four levels of underground parking with over 2,500 spots.

Accompanied by live entertainment shows, flavours from numerous countries will be available with their stalls at the Cultural Zone.

Divided in to zones, there will be 130 restaurants, hotels and food carts participating this year. Main zones will also include live cooking theatre, health zone bringing food-related awarness, Hotel zone will offer 4- and 5-star culinary experiences.

Also participating will be food trolleys and trucks that gained popularity during the Shop Qatar festival.

Daily fireworks display at 8pm and outdoor screenings of food-related movies from 9pm.

Live Cooking, Dinner in the Sky, garden picnic (inclusive of food basket and blanket), high tea and fine dining pavilion are special festive experiences this year.

Apart from Children's food zone, there will be a edutainment in the form of daily screenings of Siraj, Siraj, Qatar Foundation's 3D animation children's TV series.

Also book lovers could explore cook books and food-related literature at QIFF library.

Chef's Table will offer diners an opportunity to join international chefs for an interactive cooking and dining experience at the participating 5-star hotels. The charges vary from QR280 to QR1,500. You can book the table online through QIFF website.

Chef Andrew Bozoki
On March 29: He will serve Japanese Cuisine at Nobu Doha. The dinner is priced  at QR 1,250 per person.

Originally from Germany, Chef Bozoki began his culinary career in the country’s southwestern region of Baden-W├╝rttemberg. Leading the largest Nobu in the world, Chef Andrew Bozoki has over 15 years of international five-star hotel operations and restaurant experience. Bozoki joined Four Seasons Hotel Doha in December 2014 from the One & Only Reethi Rah Resort in the Maldives, where he served as chef de cuisine at the resort’s popular Japanese restaurant Tapasake. Prior to the Maldives, he served as sous chef at acclaimed Nobu Dubai, where he achieved success for his flawless technique, creativity and commitment to creating extraordinary guest experiences.

On March 30: He will serve Pan-Arab Cuisine at Marsa Malaz Kempinski. The dinner is priced at QR995

“Unbeknown to him, Julien Al Khal started his career under the nurturing care of his talented grandmother. Realizing his love and passion for the culinary world, Julien enrolled to The Swiss Business School for Hotel & Tourism Management. After passing with Distinctions Julien began his journey to success, applying his passion and knowledge to every opportunity that was presented to him. Starting his culinary journey at Cuisine Et Vin in Lebanon, Chef Julien has had the opportunity to work in well-known establishments such as: Louis Phatheon Beach Club Hotel in Cyprus, Shangri-La Hotels & Resorts Dubai, Crowne Plaza Kuwait, Sheraton Park Tower Hotel London, Spice Management Group Lebanon, Blends Management Company Lebanon and to present at Marsa Malaz Kempinski, The Pearl – Doha.

Chef Julien has been sure to not just place his magic touch into the dishes he creates, but has ensured that everything from the design of his kitchens to the spices he sources are of the best quality for himself and his staff to create memorable dishes.

“I want to create a memory for my diners, a picture may be worth a million words but a flavour can be associated with a feeling of warmth, nostalgia and love. The dishes I create should entice your taste buds and remind you of that moment you shared with a loved one, colleague or friend!””

On April 1: He will serve Indian Cuisine at Melia Doha. The dinner is priced at QR1,500.
Sanjeev Kapoor’s is more than a chef. He is one of the most famous faces on Indian show-business. His show has run for more than 18 years, a record that has not been broken yet. He was also part of the “Master Chef India” jury panel, on Seasons 3 and 4; and his books are bestsellers with more than 200 titles, translated into 7 languages.

His popularity and contribution to Indian cuisine granted him the “Best Chef of India” National Award. Today, he’s ranked 73rd on the Forbes list of top 100 Indian celebrities.

In addition to these achievements, he was invited to the Rachel Ray’s cooking show, representing India as “Food Ambassador”. Recently, he was one of the speakers at “Worlds of Flavour” at Graystone, California; an international festival organized by the Culinary Institute of America.

On April 4: He will serve Chinese at Marriott Doha. The dinner is priced at QR280.

Xudong Zheng, a chef hailing from China boasts a decade’s worth of experience. Having worked in big cities like Lahore, Abu Dhabi and Dubai, Zheng currently is a chef at the Asia Live Restaurant which is located in the Doha Marriott Hotel and has been working here for almost 3 years.

Due to his experience in different cities, he has an idea of the taste preferences of different countries. Apart from all this, some of his achievements from his glittering career is winning the “Manager of the 2nd quarter” at the Doha Marriott in 2016.

Adding to this, his article “Chef has own recipe for success in Pakistan” was published in the Chinese newspaper, China Daily in the year 2013. He has numerous experience in different types of restaurants. His valuable knowledge in the Chinese cuisine will definitely be a treat for Chinese food lovers.

On April 4: She will serve Arab Cuisine at Sheraton Doha. The dinner is priced at QR1,000.

Chef Manal Al Alem has a wide experience in cooking and recipe preparation. She spent 30 years working with recipe testing, tasting, and teaching in order to produce recipes with guaranteed nutrition, mouth-watering taste, and look.

Since 1983, she has played a major role in producing new dishes and enhancing existing merchandise items for big F&B manufacturers. She participated in advertising food products, and in judging cooking competitions in the Arab world. Additionally, she contributed in many cooking related festivals, interviews, forums, meetings, and conventions.

On April 5: He will serve Indian cuisine at Marriott Doha. The dinner is priced at QR280.

Born in India, Ali Zafar has over a decade’s worth of experience in the field of Kitchen Management. Ali specializes in Indian Cuisine; Awadhi, Rajasthani, Kashmiri, Gujrati, Kebabs, Biryani and much more.

Apart from working in India, he has also worked in Thailand, The Lux Resort in Maldives and is currently working at the Doha Marriott Hotel at the Taj Rasoi Restaurant. He has worked in the states of Punjab, New Delhi, Kolkata, and Bangalore. Graduating with a Bachelors in Hotel Management from IHM-Kolkata, Ali went on to achieve his Executive MBA from the Karnataka University.

Working with Indian cuisine does bring in the prospect of some mouth-watering food which will satisfy the tastebuds of those who will be tasting it.

On April 8: He will serve steakhouse specials at Marriott Doha. The dinner is priced at QR480.

Erhan Afacan, a Turkish born chef boasts a really good career with bags of experience under his name. He is an ambitious and hardworking chef and is always on the lookout for challenges and opportunities. Having done his Culinary Arts from the Anatolia Cooking Occupation School, Erhan is well- versed in 3 different languages i.e. Turkish, English and Russian. His experience in the culinary world is one to admire.

He has worked in Kazakhstan, UAE, Russia and his home country Turkey and has cooked amazing food wherever he went. However, one of his achievements was in Sochi in 2014 where he was catering for the mountain venues of the Games in which he made a daily VIP buffet for sportsmen and journalists. Some of the important people he cooked for in Sochi are The Russian President Vladmir Putin and American Actor “Steven Seagal” Apart from this, he has won the “Best opening of the best signature restaurant “and due to this he appeared in the Timeout magazine. A chef of his stature is sure to serve nothing but the best.

On April 6: He will serve his specialities  for QR1,500 at Sharq Village and Spa.

Chef Fawaz Al Omaim boasts an experience of more than 9 years in dining operations. During this time, he has provided operational consultancy to numerous restaurants in Qatar and Saudi Arabia. Having stayed in the USA for almost a decade, Fawaz developed his cooking talent in a multi-cultural environment.

He has also contributed in most of the Gulf-based festivals, including the Qatar International Food Festival. Recently, he was involved in contributing to the cooking for charity initiatives in the Syrian refugee camps in Turkey and Jordan.

(Source: The Peninsula)