Back to basics: how Covid-19 has changed our relationship with food

13 Sept 14:31 Key points summarised by AI

COVID-19 profoundly reshaped the food industry, forcing businesses to adapt to new operational models and accelerating the closure of many traditional establishments.
The pandemic spurred a significant shift towards sustainability, making "eating and living with a conscience" a core ethos for both consumers and food businesses.
Concepts like "growing local" and "buying local" gained widespread adoption, strengthening the connection between people and their food sources and fostering ethical consumerism.
Restaurants are actively promoting waste reduction and sustainable practices, from encouraging mindful ordering to implementing zero-carbon initiatives and using eco-friendly alternatives.

The Buddha Comes Home

Today 15:38 Key points summarised by AI

Chong Para is a vibrant annual festival of the Shan (Tai Yai) people in Mae Hong Son, Thailand, celebrating the Buddha's return from Tavatimsa heaven after Buddhist Lent.
The festival's centerpiece involves families constructing intricate miniature palaces, also called Chong Para, from bamboo, paper, and lights, placed outside homes and temples as offerings.
For three days and nights, the quiet mountain town comes alive with folk music, traditional dances like the Shan bird dance, religious ceremonies, and community gatherings, showcasing deep-rooted Shan culture.
Beyond the celebrations, Chong Para reinforces family bonds, preserves traditional crafts, and offers visitors an authentic immersion into the unique cultural heritage of Mae Hong Son.