3rd december,2014 daily global rice e newsletter by riceplus magazine

Daily Global Rice E-Newsletter by Riceplus Magazine www.ricepluss.com

Daily Global Rice E-Newsletter 3 December, 2014

Volume 4 Issue: XI

rd

Vol 4, Issue XII

Today’s News Headlines…  Sri Lanka to import 25,000 MT rice  Countdown to 2014 USA Rice Outlook Conference in Little Rock  Japan Announces 4th SBS Tender in FY 2014  CCC Announces Prevailing World Market Prices  CME Group/Closing Rough Rice Futures  UPDATE 1-Bangladesh signs deal to export 50,000 T rice to Sri Lanka at $450/T  Kasetsart surveys show farmers' subsidy boosts Thai GDP  New guidelines issued for arsenic in rice  Redeeming the lost glory of brown rice  Cancer uses abdominal stem cells to fuel growth and metastasis  Fine fish on a blank canvas  5 lunch lines that offer tasty ethnic twists on Chipotle  Heather Powers gets a spicy start to the day with a homemade 'tonic'

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Daily Global Rice E-Newsletter by Riceplus Magazine News Detail‌.

Sri Lanka to import 25,000 MT rice

Senior Correspondent, bdnews24.com Published: 2014-12-03 23:44:00.0 BdST Updated: 2014-12-03 23:44:00.0 BdSTSri Lanka is only importing half the quantity of rice Bangladesh wanted to export.On Wednesday, Sri Lanka signed an agreement with Bangladesh for importing 25,000 metric tonnes of rice at $450 per metric tonne.Bangladesh had cleared export of 50,000 metric tonnes of boiled rice to the island nation.Food Minister Qamrul Islam said two ships loaded with rice will leave for Sri Lanka any day.

Directorate General of Food's Director General Md Sarwar Khan and Chairman of Sri Lanka's Lanka Sathosa Ltd Nalin Fernando had signed the agreement."We have got over the chronic shortage of foodgrains and can now export rice. This is no mean feat," Qamrul Islam said at the function.The government decided to go ahead with the rice exports to Sri Lanka after clearance from the Cabinet on Oct 27.Why Sri Lanka is taking the entire 50,000 MT of rice earmarked for export to that country!

The food minister said that Sri Lanka was facing unseasonal rains that made unloading of huge shipments rather difficult. "So they are taking only 25,000 MT now but will take a similar quantity later."He said Bangladesh currently has a food reserve of over 1.2 million tonnes including 1.1 million tonnes of rice.Islam said Bangladesh was ready to export up to 100,000 MT of rice anytime.He had earlier said the rice exports were to fetch between $400- 420 per metric tonne on an average.

But the production cost of rice ready to be exported to Sri Lanka was $436 per metric tonne -- so that would give Bangladesh a profit margin of $14 per metric tonne.Though Bangladesh has regularly exported small quantities of aromatic rice before, this would be the first time the country was exporting such a large quantity of boiled rice.The Philippines recently has also shown interest to import rice and potato from Bangladesh.

Source with thanks : http://bdnews24.com/business/2014/12/03/srilanka-to-import-25000-mt-rice

Countdown to 2014 USA Rice Outlook Conference in Little Rock Last year's ribbon cutting in St. Louis ARLINGTON, VA -- This weekend the 2014 USA Rice Outlook Conference takes over the Statehouse Convention Center in Little Rock, Arkansas. The annual conference is the largest rice convention held in the United States

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Daily Global Rice E-Newsletter by Riceplus Magazine featuring a trade show, speakers, and interactive learning sessions on many aspects of the rice industry.

The conference kicks off on Sunday, December 7, with the grand opening of the exhibit hall and a reception.

Monday morning's program includes a host state welcome from Governor-Elect Asa Hutchinson and USA Rice Federation Chairman Dow Brantley, an Arkansas rice farmer.

The speaker lineup includes Jim Wiesemeyer of Informa Economics, USDA Rice Market Analyst Nathan Childs, and Vernon Crowder of Rabobank's Food & Agribusiness Research and Advisory Group.

The new farm bill is a featured topic on the agenda with presentations on implementation, data reporting, conservation opportunities, and a decision aid tool. The conference also will screen Academy Award winner James Moll's Farmland documentary on Monday at 4:45p.m.

including during the Rice Awards luncheon on Monday. Those attending the conference are

encouraged to tweet using the hashtag #USARiceOutlook. "We are excited to host this year's USA Rice Outlook Conference in Arkansas," said Brantley. "This meeting is a great place to network and get the latest information about issues that affect our industry. We also hope it encourages more farmers and industry partners to learn about their national rice organization and get involved."

USA Rice President and CEO Betsy Ward said, "This year's conference has the largest trade show in conference history, with all the latest technology and services. We are anticipating a big turnout and are very excited to show our members what USA Rice has accomplished for the rice industry this past year."

Contact: Colleen Klemczewski (703) 2361446

Japan Announces 4th SBS Tender in FY 2014 Announcement:

3 December 2014

Tender:

18 December 2014

Offer details: Total 30,000 MT Whole-kernel (brown or milled) 27,000 MT Broken (milled) 3,000 MT

USA Rice's social media platforms will keep the industry informed throughout the conference,

Shipping period:

15 May 2015

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Daily Global Rice E-Newsletter by Riceplus Magazine CCC Announces Prevailing World Market Prices WASHINGTON, DC -- The Department of Agriculture's Commodity Credit Corporation today announced the following prevailing world market prices of milled and rough rice, adjusted for U.S. milling yields and location, and the resulting marketing loan-gain (MLG) and loan deficiency payment (LDP) rates applicable to the 2014 crop, which became effective today at 7:00 a.m., Eastern Time (ET). Prices are unchanged from the previous announcement.

World Price

LongGrain

Rough ($/cwt)

Rough ($/cwt)

17.12

10.86

0.00

Medium/ShortGrain

16.56

Brokens

10.33

11.15

----

Loan Rate ($/cwt)

LongGrain

55.83/12.59

6.50

Medium/ShortGrain

62.39/7.92

6.50

The next program announcement is scheduled for December 10.

MLG/LDP Rate

Milled Value ($/cwt)

U.S. Milling Yields Whole/Broken (lbs/cwt)

CME Group/Closing Rough Rice Futures CME Group (Prelim): Closing Rough Rice Futures for December 3

Month

Price

Net Change

January 2015

$12.140

- $0.045

March 2015

$12.395

- $0.055

May 2015

$12.645

- $0.055

July 2015

$12.845

- $0.055

September 2015

$12.100

- $0.050

0.00

----

This week's prevailing world market prices and MLG/LDP rates are based on the following U.S. milling yields and the corresponding loan rates:

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Daily Global Rice E-Newsletter by Riceplus Magazine November 2015

$12.000

- $0.050

January 2016

$12.000

- $0.050

UPDATE 1-Bangladesh signs deal to export 50,000 T rice to Sri Lanka at $450/T Wed Dec 3, 2014 6:16am EST

By Ruma Paul Dec 3 (Reuters) - Bangladesh signed a pact on Wednesday to export 50,000 tonnes of rice to Sri Lanka at $450 a tonne in a first government-to-government deal, a senior food ministry official said.Strong output and good reserves have prompted the Bangladesh government to initiate the plan to export rice. Bangladesh exports a small quantity of aromatic rice, but this deal would be its first export of non-fragrant coarse rice.

The price of rice has shot up in Sri Lanka after production dropped due to an 11-month drought, which experts consider to be the worst in its recent history.Mohammad Sarwar Khan, director general of the Bangladesh food department, and Nalin Fernando, chairman of the Lanka Sathosa Ltd, signed the deal.The price included freight and insurance and the shipment of the parboiled rice would be within 60 days, the ministry official said.Bangladesh aims to produce more than 34 million tonnes of rice this year, up from nearly 33.5 million in the previous year.

Its reserves have risen to more than 1.2 million tonnes from nearly 1 million tonnes a year earlier.The world's fourth-biggest rice producer, Bangladesh consumes almost all its production to feed its population of 160 million. It often needs to import rice to cope with shortages caused by natural calamities such as floods or droughts.Although it did not import rice during the last two years, Bangladesh was ranked as the fourth-largest importer of the grain by the U.S. Department of Agriculture in 2011, with a volume of 1.48 million tonnes.

In late 2012, the government considered lifting a four-year-old ban on rice exports to support farmers as record crops and bulging domestic reserves pushed prices below production costs.But prices soared in January 2013, and the government backed away from scrapping the export ban.Sri Lanka's Finance Ministry reduced taxes on rice imports in April and on pulses in July to help mitigate the effects of this year's drought on the market. ($1 = 77.75 Bangladesh Taka = 131.05 Sri Lankan rupee) (Reporting by Ruma Paul; editing by David Clarke)

Kasetsart surveys show farmers' subsidy boosts Thai GDP Wednesday, 03 December 2014By MCOT BANGKOK, Dec 2 -- The government's subsidy for rice farmers has raised Thailand's gross domestic product (GDP) by

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Daily Global Rice E-Newsletter by Riceplus Magazine about Bt30 billion and when the payments are complete, they should increase the GDP

by Bt90 billion, academics said.Asst Prof Kampanat Pensupar, director of the Kasetsart University Centre for Applied Economics Research, and Bhumisak Sasri, director of the Agricultural Economics Operation Centre, told the press that the government had paid Bt15.30 billion in subsidies which helped increase GDP by nearly Bt35 billion.

Of that amount, Bt2.6 billion is in the agricultural sector and Bt32.4 billion is in other sectors.

If the entire Bt40 billion subsidy is paid, GDP should rise by Bt91.4 billion, some 2.3 times the amount of the subsidy.That can reduce the household debt of rice growers

by Bt500 a year, cutting the total debt burden by about Bt1.7 billion.About 3.5 million rice farming families benefit from the subsidy.Kasetsart staff surveyed 40 rice farmer families in Lop Buri and found that most were happy with the subsidy and had already spent it.Sixty-eight per cent of the farmers spent the money on fertilizer, chemicals and cultivation supplies and others spent on debt repayment and consumer products, all of which meet the objectives of the subsidy project.The academics raised concern that the subsidy caused the price of fertilizer and pesticide to rise 3 per cent.

Source with thanks: http://www.pattayamail.com/business/kasetsartsurveys-show-farmers-subsidy-boosts-thai-gdp43324#sthash.L4KJv0XM.dpuf

New guidelines issued for arsenic in rice

By Consumer Reports Published: Dec 2014 at 4:08 PM PST

2,

Consumer Reports has issued new guidelines for limits on how much rice you and your children should eat. Consumer Reports analyzed Food and Drug Administration data on more than 600 foods that contain rice and found some with worrisome levels of inorganic arsenic, which is linked to several types of cancer. The Food and Drug Administration recommends parents consider other options rather than rice cereal for their children‘s first solid food.

Consumer Reports‘ analysis found that hot rice cereal and rice pasta can have much more arsenic than its lab saw in previous tests. So Consumer Reports now recommends that children rarely eat these foods, which means not more than twice a month.

And Consumer Reports recommends children under five limit rice drinks, rice cakes and ready-to-eat rice cereals. Levels of arsenic vary. Consumer Reports based its recommendations on the higher levels in each food group to offer consumers the best protection. As for rice itself, Consumer Reports‘ lab tests in 2012 found high levels

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Daily Global Rice E-Newsletter by Riceplus Magazine of inorganic arsenic in white rice and even higher levels in brown rice. Consumer Reports has tested other types of rice and other grains and has found several alternatives with much lower levels of inorganic arsenic. Some good choices — sushi rice from the U.S. and white basmati rice from California, India and Pakistan.

On average they had half the amount of arsenic as most other types of rice. And brown basmati rice from California, India and Pakistan has about one third less inorganic arsenic than other brown rice.

Other good options — bulgur, barley and faro, as well as gluten-free grains like amaranth, buckwheat, millet and quinoa. In response to Consumer Reports‘ investigation, the USA Rice Federation issued this statement: ―Research conducted by the Food and Drug Administration and U.S. rice industry shows arsenic levels found in U.S.-grown rice are below safe maximum levels established this year by the World Health Organization.

Studies show that including white or brown rice in the diet provides measureable health benefits that outweigh the potential risks associated with exposure to trace levels of arsenic. The U.S. rice industry is committed to growing a safe and healthy product; we continuously test our crop, and research ways of reducing the already low levels of arsenic found in rice even further.The Food & Drug Administration issued this statement: The FDA‘s ongoing assessment of arsenic in rice remains a priority for the agency.

the presence of arsenic in rice and rice products, and we are planning to release a draft assessment of the potential health risks associated with the consumption of arsenic in these same foods. Until that review is completed, the agency continues to recommend that consumers, including pregnant women, eat a well-balanced diet containing a variety of grains. Parents should feed infants and toddlers a variety of grains as well, and consider options other than rice cereal for a child‘s first solid food.Published studies and ongoing FDA research indicate that cooking rice in excess volumes of water – five to six times that of the rice – and draining the wate Source with thanks : www.komonews.com

Redeeming the lost glory of brown rice Anselmo Roque 12:12 AM | Wednesday, December 3rd, 2014 THE RICE TERRACES of Natonin town in Mt. Province grow “kintoman,” one of the varieties sought in the market for its health benefits. EV ESPIRITU Time was when Filipinos cooked and ate

Last year, the FDA released what we believe to be the largest set of test results to date on Contact us for Advertisement & Specs: mujahid.riceplus@gmail.com +92 321 369 2847

Daily Global Rice E-Newsletter by Riceplus Magazine brown rice because the only method to remove the husk of palay was by pounding it with a wooden pestle and mortar or a stone grinder.Starting in the 1950s, when modern rice milling machines were first introduced, many Filipinos shifted to eating well-milled white rice, displacing brown rice, derisively called ―dirty rice,‖ from the dining table.In 2000, Asia Rice Foundation revived the interest for brown rice by promoting it as a healthier alternative to white rice.While the fight to redeem the lost glory of brown rice seems uphill, government agencies are not stopping research and development activities to sustain this variety in the fields and markets. ―We are tirelessly promoting brown rice as a health food. We go on television, radio, the Internet, setting up billboards, putting up exhibits and other activities to drum up consciousness and support for brown rice,‖ says Hazel Antonio, a staff member of the Philippine Rice Research Institute (PhilRice) and head of the Department of Agriculture‘s ―Be RICEponsible‖ campaign.

Unhusked grain Dr. Marissa Romero, food scientist at PhilRice‘s rice chemistry and food service division and head of research and development for brown rice, says the difference between brown and white rice rests on the processing of the unhusked grain.The rice grain or seed is composed of the hull or husk, the endosperm and the embryo. The hull is the grain‘s hard cover, while the endosperm, which is composed of starch, sugar, protein and fats, is the storehouse of the embryo.

Also called germ, the embryo is where the shoots and roots are developed when conditions for their development are met.

The bran gives the grain a healthy dose of

oil and fiber.In producing brown rice, only the husk or the outer layer is removed.

When it is polished to produce white rice, the bran layer and other compounds associated with the embryo are removed.PhilRice says white rice is just refined starch without the original nutrients of the rice grain.

Health benefits Frequent consumption of brown rice may reduce the incidence of cardiovascular diseases such as hypertension, hypercholesterolemia (a condition where high levels of cholesterol are found in the blood) and stroke, Romero says.The chances of getting cancer and diabetes, she says, may also be reduced by eating brown rice.―Whiter doesn‘t always mean better,‖ Romero says. ―Brown rice is even more delectable in goto and lugaw (porridge).‖ Brown rice includes pigmented rice varieties and may be purplish brown, red or violet.

Among the more popular pigmented rice are the Tapul, Balatinaw, Calatrava, Dinorado, Kabankalan, La Castellana and Malido.

These are mostly traditional rice varieties, usually found in the highlands.Romero says sprouting brown rice is even more desirable.

Sprouted brown rice (―togeng bigas‖) has gamma-aminobutyric acid (Gaba), which is about 10 times the level found in white rice. It is anticancer and good for brain metabolism. It also contains fiber, which is good in managing constipation and in fighting colon cancer plus other nutrients.A germination process that enhances the health-promoting properties of brown rice has been developed by a PhilRice study. The process, she says, involves soaking the rice in water for 12 hours, draining and wrapping it in cheesecloth for 24 hours.The resulting

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Daily Global Rice E-Newsletter by Riceplus Magazine germinated brown rice (GBR) can be cooked as alternative to white rice or as an ingredient in food products.A beverage of GBR with carabao milk, called ―Nutri Rice Milk‖ has also been developed by PhilRice.

The product is a good source of protein, fiber, iron and calcium, the agency‘s officials said.

disrupting the metabolic processes that allow them to thrive.Rice University researchers (from left) Deepak Nagrath, Xinran Liu, Kevin Chen and Bahar Salimian co-authored a new study that shows how ovarian tumors fuel their growth by coopting a specific type of adult stem cell from abdominal tissues.

PhilRice is also addressing concerns that brown rice has become unappealing due to its price, sold at P45 to P50 per kilogram, and its texture, taste and shorter shelf life, Antonio says.According to PhilRice researchers, the supply of brown rice is low due to lack of milling facilities.Antonio says the Philippine Center for Postharvest Development and Mechanization (PhilMech) is pilot-testing a mill for brown rice so the grain‘s price can be lowered.Recently, PhilRice officials led a ―Brown Rice Day‖ in Isabela province to promote the grain.Democrito Rebong II, PhilRice Isabela branch manager, says more Filipinos should eat brown rice to promote a healthy lifestyle and to support local farmers. With a rep

The presence of a particular type of stem cell known as ‗omental adipose stromal cells,‘ or O-ASCs, has been associated with ovarian tumor proliferation, migration and drug resistance, but the exact role of the stem cells was unknown,‖ said Rice‘s Deepak Nagrath, lead researcher on the research paper. ―We found that O-ASCs supply cancer cells with metabolites they need to produce nitric oxide, a key signaling molecule that is known to increase blood flow.‖

Cancer uses abdominal stem cells to fuel growth and metastasis 02/12/2014 20:49:00 Rice-led study suggests new treatment methods for aggressive ovarian cancer New research from Rice University and the University of Texas MD Anderson Cancer Center shows how ovarian tumors co-opt a specific type of adult stem cell from abdominal tissues to fuel their growth. The research, published online last week in the journal Cancer Research, suggests a new way to target aggressive ovarian cancers by

Nagrath is director of Rice‘s Laboratory for Systems Biology of Human Diseases, which specializes in analyzing the unique metabolic profiles of various types of cancer. Cancer researchers first noticed metabolic differences between cancer cells and normal cells 80 years ago, when German chemist Otto Warburg made the Nobel Prize-winning discovery that cancer cells produced far more energy from glycolysis than did normal cells. For decades, scientists believed the ―Warburg effect‖ applied to all cancers, but research in Nagrath‘s lab and others have found that each type of cancer has its own metabolic signature.

For example, in a study published in May, Nagrath and colleagues found that highly aggressive ovarian cancer cells were glutamine-dependent and that depriving the cells of external sources of glutamine — as some experimental drugs do — was an effective way to kill late-stage ovarian

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Daily Global Rice E-Newsletter by Riceplus Magazine cancer cells in the lab.New research by Rice University scientists Deepak Nagrath (top), Bahar Salimian and colleagues suggests a new way to target aggressive ovarian cancers by disrupting the metabolic processes that allow them to thrive.

In the new study, lead co-author Bahar Salimian, a graduate student in Nagrath‘s lab, conducted a series of experiments to study the complex interplay between OASCs and ovarian cancer cells.O-ASCs are a type of adult stem cell found in the omentum, a sheet of tissue in the lower abdomen that is one of the most frequent sites of metastasis for ovarian cancer.

Previous research had shown that ovarian cancer cells produce far more nitric oxide than healthy ovarian cells. The ovarian cancer cells both deplete their supplies of arginine, the raw material they convert to produce nitric oxide, and they excrete citrulline, a byproduct of the conversion of arginine-nitric oxide conversion. ―When we co-cultured the two cell types in the lab, we found that cancer cells used arginine that was secreted by the stem cells, and that the cancer cells, in burning through that arginine, released citrulline, which in turn caused the stem cells to produce more arginine,‖ Salimian said.Nagrath said the mutually dependent relationship between the stem cells and cancer cells frees ovarian tumor cells from some of the normal metabolic stresses they would otherwise face in their race to grow and also allows them to resist attacks from some chemotherapeutic drugs.

Deepak Nagrath ―Our findings suggest that O-ASCs upregulate glycolysis and reduce oxidative stress in cancer cells by increasing nitric oxide levels,‖ Nagrath said. ―Significantly,

we also found that O-ASC-mediated chemoresistance in cancer cells can be deregulated by altering the balance of nitric oxide that the cancer relies upon.‖Nagrath said a multidrug cocktail that disrupts the signals between the stem cells and the cancer cells could upset the metabolic balance that ovarian cancer relies upon to fuel its metastatic growth. ―A combined approach of targeting secreted arginine with the enzyme L-arginase, along with targeting microenvironment-secreted factors with the nitric oxide synthesis inhibitor L-NAME may be a viable therapeutic approach for targeting ovarian and endometrial cancers,‖ Nagrath said.Study co-authors include Christine Caneba, a Rice graduate student; Xinran Liu and Kevin Chen, both Rice undergraduates; Aleksandra Nowicka, a postdoctoral researcher at MD Anderson; Ann Klopp, assistant professor of radiation oncology at MD Anderson; and Ahmad Nabiyar of General Electric Co.The research was supported by Rice‘s Ken Kennedy Institute for Information Technology and by Rice‘s John and Ann Doerr Fund for Computational Biomedicine.

About Jade Boyd Jade Boyd is science editor and associate director of news and media relations in Rice University's Office of Public Affairs.

Source with thanks: http://www.healthcanal.com/ Report from Villamor Visaya Jr. Source

with

thanks:

http://newsinfo.inquirer.net/654234/redeemi ng-the-lost-glory-of-brown-rice

Fine fish on a blank canvas

By West Briton | Posted: December 03, 2014

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Daily Global Rice E-Newsletter by Riceplus Magazine

By Lee Trewhela AT THE risk of offending the people of Newquay, it's not at the top of the list of Cornish towns when it comes to dining out.Yes, there is

the ever-dependable Lewinnick and interesting newbies like the Bullpit Smokehouse, but there isn't the choice of high quality establishments that the likes of Padstow, Looe, St Ives, Falmouth and Truro boast. it's heartening that Paul Harwood, well-known for the 14 years he worked at Rick Stein's various restaurants, decided to open his own eatery, The Fish House, more or less on the beach at Fistral. He wanted to serve seafood at a reasonable price, accessible to all,

with a priceless sea view.Paul and his team (including wife Elise) have certainly achieved it. A three-course meal with drinks for two cost me under ÂŁ55, which is incredibly reasonable, especially for the standard of dishes.The Harwood family have lived in Newquay for 27 years so it was important they got it right.After finding a store room in the surf centre at Fistral beach their plans began.

It was a complete blank canvas which Paul found exciting but also very challenging, with no running water or electricity. So in January they started the project to convert this empty space into a restaurant serving local seafood to the beach. It opened in June and since then, and thanks to the fine extended summer, it has been full every night until late October.I was surprised to find on a dark, dank November night that The Fish House was buzzing.The local community have really taken it to their heart, which is important for Paul as he is passionate about Newquay.

Paul fell in love with Cornwall when his

family used to come to Perranporth from London for summer holidays.When he bought his first car, which was every surfer's dream wagon, a VW Beetle, he drove to Perran Sands Holiday Park for his first

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Daily Global Rice E-Newsletter by Riceplus Magazine summer season.Summers were spent working and surfing in Cornwall and winters travelling and surfing in Oz, Sri Lanka and Bali, before he met Elise in Newquay and the family eventually settled at Pentire after living in France.The Fish House has the feel of a cool beach shack; this is Newquay so don't expect any formalities.

Indeed, you have to leave the restaurant if the booze starts taking effect, to use the public toilets next door.It's no problem though and can afford you a peak at that sea view.Dress to relax and enjoy such dishes as half lobster with shellfish sauce or whole crab stir fried in Malaysian spices.I ummed and aahed over that one. It needed instruments to crack open the beast and the last time I did that, The Nurse had already completed her dessert while I was still operating.

red wine sauce; grilled sea bass with a tiger prawn and pak choi stir fry.Non-fish eaters are also catered for with burger and steak dishes.Despite my usual pudding-obsessed self I finished with a simple but effective Yarg, crackers and pear dish.This was a fine meal one previously wouldn't ever have imagined having in an area like Fistral.Where others shut up shop for winter in Newquay, Paul is hoping to open through to summer. On the strength of my experience, I'm sure he'll manage it.

For more information www.thefishhouse-fistral.com

see

Source with thanks: http://www.westbriton.co.uk/Fine-fishblank-canvas/story-25082032detail/story.html#ixzz3KyFdWZoh

The lad next to me went for it though and judging from his reaction it was a messiness worth risking.For starters we had deliciously piquant Thai fishcakes and grilled half shell scallops. Unusually, the shellfish was served with garlic, ginger, black beans and spring onions giving the scallops an oriental twist.

5 lunch lines that offer tasty ethnic twists on Chipotle

My main – winter fish stew with salt cod, prawns, mussels and sea bass – was an absolute delight, halfway between a soup and bouillabaisse; there were so many flavours in there it was a real adventure.An array of fish, shellfish, spices, olives, onions gave each other a cheeky squeeze rather than clashing. With hunks of bread to mop up, it's a warming, hearty must at this time of year.

Modal Trigger

By Reed Tucker December 2, 2014 | 8:14pm

A patron enjoys a nori cone at Uma.Photo: Johnny Wolf Photography

Our other main, a seafood linguine with cod, prawns, squid, mussels and bottarga (salted grey mullet roe) had great flavour, though the large amount of pasta rather swamped the seafood.Other mains include a fish curry with basmati rice; pan fried hake with Boulanger potatoes, wild mushrooms and a Contact us for Advertisement & Specs: mujahid.riceplus@gmail.com +92 321 369 2847

Daily Global Rice E-Newsletter by Riceplus Magazine After getting crushed by the Man for the other eight working hours of the day, your lunch hour is the time for you to be in control. A little more of this, a little less of that, and absolutely no friggin‘ mayonnaise.

Customizable food is where it‘s at, and the

Origin: Owner Eddie Song hit upon the idea while he was a student at Columbia. ―The menu is simple, and it includes all my favorite dishes that can be mixed and matched, just the way Korean food is meant to be enjoyed,‖ he says.Food customization: Proteins, such as bulgogi and spicy pulled pork, can be wrapped into a burrito or spooned over rice or salad. Choose from a variety of Korean toppings, including kimchi, then finish with a sauce, such as sesame-garlic.

Decor: Industrial cool. Wooden tables surround an open kitchen.

Italian! restaurant industry is taking note. So-called fast-casual spots are hot and often allow diners to create a meal made up of fresher, higher-quality food, as opposed to, say, whatever‘s in a McRib. Chipotle is probably the best example, but it‘s hardly your only option. Here are five tasty local newcomers serving grub from around the globe based on the Chipotle model.

Opened: A food truck started rolling New York City‘s streets in 2010, but the brickand-mortar store just debuted in October.

Price: About $8 for a bowl or burrito.

Iyana Lewis makes a custom pizza at Custom Fuel.

Michael Sofronski/NYPost Custom Fuel Pizza, 2288 Frederick Douglass Blvd., at West 123rd Street; 646524-5636, customfuelpizza.com Opened: The Washington, DC-based minichain opened its Harlem store eight months ago.

Price: $6.50 to $9 for an individual pie Origin: ―There‘s customizable everything now,‖ says Jeremy Wladis, president of Custom Fuel owner the Restaurant Group.

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Daily Global Rice E-Newsletter by Riceplus Magazine ―That‘s how people eat sandwiches, and we wanted the same thing for pizza.‖

condiments (onions, chick pea salad) and your sauce (cilantro-mint, chili-garlic).

Food customization: Yes, all pizza is customizable, but this place takes it to another level. Diners can choose from three crusts — regular, whole-wheat or glutenfree — and a variety of sauces and cheeses (gorgonzola, goat, fresh mozzarella). The 7by-14-inch personal pie can then be finished with meats and veggies, including a selection of cold options added after it‘s been cooked, such as arugula.

Décor: Wooden tables, exposed metal and a bulletin board filled with hand-written notes posted by diners.

Décor: Former Knicks Anthony Mason and John Starks are investors, but instead of jerseys, the walls are adorned with a few old-timey ads and a giant chalkboard listing the specials.

Pakistani!

Desi Shack, located between 13th and 14th streets on Fourth Ave, offers quick and delicious Pakistani cuisine.

Desi Shack, 135 Fourth Ave., between 13th and 14th streets; 646-692-3434, desishack.com Opened: Desi Shack opened last summer in its current location.

Price: $5 to $9 for a sandwich or bowl Origin: Egyptian Yasmin Ibrahim says she conceived of the idea after realizing that she and her husband had different preferences in Pakistani cuisine. Hence a menu that could be customized.

Food customization: Like at Chipotle, choose your protein (chicken tikka, aloo masala) to be placed over basmati rice, salad or inside a rolled piece of paratha. Pick your

Naya Express, 54 W. 56th St., between Fifth and Sixth avenues, 212-944-7777; 688 Third Ave., at 43rd Street, 212-557-0007; nayaexpress.com Opened: The fast-casual mini-chain was spun off from Midtown East sit-down restaurant Naya in March.

Price: $7-$10 for a sandwich or bowl.

Origin: ―Fast-casual is in fashion right now,‖ says owner Hady Kfoury. ―Chipotle was the good model for everyone. I‘m a big fan, but there was never a proper Middle Eastern concept like it.‖ Food customization: Choose a rice or salad bowl or a rolled pita sandwich. Proteins include chicken shawarma (all white meat, cooked on a rotating spit), falafel and spicy beef sausage. Add hummus, spicy garlic whip or baba ghanoush, then finish your dish with pickled vegetables, onions and a variety of sauces.

Decor: Minimal modern with heavy wooden communal tables and illustrations of flora on the walls.

Uma Temakeria, 64 Seventh Ave., at 14th Street; 646-360-3260, umatemakeria.com Opened: The restaurant bowed in September, shuttered briefly for repairs, then reopened Monday.

Price: About $6 per temaki, or hand roll.

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Daily Global Rice E-Newsletter by Riceplus Magazine Origin: Michelin-starred All‘onda chef Chris Jaeckle wanted to make higher-quality Japanese food more accessible — which is to say, not requiring a two-hour sit-down and $100.

based on a cleanse, but when I started finding fresh local ingredients, it was just even more delicious, and I made it a ritual.Then I had coffee: I have French press every morning. And I had grits. I am not a Southerner, but I'm a Southerner at heart. I

Food customization: The restaurant serves temaki, nori cones filled with white or brown rice and raw fish. Salmon, tuna and crab can be paired with vegetables (daikon, cucumber), then dressed with sauces, including miso or avocado-lime.

Decor: Bright and cheerful with hanging globe lights, orange chairs and shiny metal tables.

Heather Powers gets a spicy start to the day with a homemade 'tonic'

Hanna Raskin Email @hannaraskin Dec 3 2014 12:01 am

Heather Powers, owner of HKpowerStudio, is a designer who specializes in organizing.

She lives in West Ashley.I start every day with, I call it my tonic. It consists of fresh grated ginger and turmeric, and a little cayenne pepper and honey and hot water.

That gets me the energy for the day. It's

love grits. I like a blend of yellow and white grits, with cheese. I like to make them spicy, so I add a spicy harissa. I also had a hardboiled egg.

For lunch, I had leftovers. I had steamed basmati rice and a stir-fry of portobello mushrooms and bok choy and tofu and ... I never know. I just throw things in there. I love to cook Asian.Dinner was at Zia Taqueria. I had a fish taco and tortilla soup.

And a margarita and some guacamole.

Those are important.

Source: The Post and Courier, an Evening Post Industries company.

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Daily Global Rice E-Newsletter by Riceplus Magazine

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Contact us for Advertisement & Specs: mujahid.riceplus@gmail.com +92 321 369 2847