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NL Human Rights Commission drops walk-in clients as demand rises for food, housing

The Newfoundland and Labrador Human Rights Commission says people have been knocking on its doors looking for help because they can’t find food and housing.

The number of people arriving at the St. John’s office in crisis and in need of food and shelter has significantly increased over the past year, even though the commission is not an emergency service provider, said spokesperson Hilary Hennessey. In response, the office announced last week that it could no longer offer walk-in consultations.

“We do see a lot of people come to us in a sort of crisis,” Hennessey said. “And that’s something that we’re having trouble navigating because we’re not an emergency service, and we don’t really have the human resources to help people in such a timely manner.”

And while Canada has signed international treaties declaring food and housing as human rights, enforcing those rights is not part of the mandate of the Newfoundland and Labrador commission — even though everyone there wants to help, she said.

As in the rest of the country, people in Newfoundland and Labrador are struggling to afford food and find affordable places to live.

The province’s largest food bank — Bridges to Hope in St. John’s — has said demand is higher than it’s ever been, particularly among people who work full time. And the wait-list for a spot in government-run housing grew by 21 per cent this spring from the year before, jumping from 2,068 people on April 19, 2022, to 2,493 people as of April 28, according to the Newfoundland and Labrador Housing Corporation.

“People need shelter, they’re not able to get shelter. People need food, they’re not able to afford it,” Hennessey said of those arriving at the office looking for help.

The pandemic has exacerbated food and housing insecurity

Newfoundland and Labrador’s Human Rights Act protects people who have been denied housing because of discrimination based on certain prohibited grounds, including race, nationality and gender identity. It doesn’t cover those who can’t afford food or housing. That means they can’t file a case with the commission, whose staff still do what they can to help, Hennessey said.

Tasha Stansbury, a PhD student at the University of Ottawa’s law faculty, says Canada has not succeeded in ensuring the rights to food and housing can be enforced.

“There’s a law that says everybody has a right to housing, but there’s no law that says if people are unhoused, the government must house them,” Stansbury said in an interview.

The people knocking on the door of the Newfoundland and Labrador Human Rights Commission is another signal that the federal government needs to do more to live up to its commitment to uphold people’s rights to housing and food, Stansbury said.

“COVID-19 caused huge, huge, huge amounts of food and housing insecurity, and we haven’t really recovered from that,” she said.

“The further you get from food and housing security, the harder it is to climb back.”

Ottawa’s decision in February 2022 to appoint a federal housing advocate — Marie-Josee Houle — was a step forward, she said. But Houle’s job is to identify systemic housing issues and lobby the government for change, she doesn’t have enforcement power, particularly for individual complaints, Stansbury added.

Houle declared housing conditions a “human rights failure” in Nunatsiavut, the Inuit region of Labrador, after a visit in October.

Poverty should be grounds for protection, says the lawyer

Nadia Shivji, a lawyer with Dalhousie University’s legal aid clinic, said individuals would have more “leeway” to argue for their right to housing if the Canadian Charter of Rights and Freedoms included poverty as a grounds for discrimination.

“As we’re seeing more and more people who were previously — quote unquote — middle class, being thrust into that line of poverty, particularly in terms of housing security, I think that probably is going to have to change,” Shivji said in an interview.

Hennessy emphasized that the office’s switch to appointment-only consultations won’t deny anyone services. She said the small staff felt they weren’t able to provide walk-in clients with the level of trauma-informed care they would like to offer, as they also juggled scheduled appointments and a backlog case dating back to the height of the COVID-19 pandemic.

Not being able to help people takes an emotional toll, she added.

“It’s been difficult not being able to support people through a complaint process or pre-complaint process, because we just don’t have the jurisdiction to do so.”

Read more from CBC Newfoundland and Labrador

NL Human Rights Commission drops walk-in clients as demand rises for food, housing Read More »

A foodie pilgrimage around Auckland, with internationally acclaimed chef Peter Gordon

New Zealand’s most popular city sprawls across an isthmus between two harbours, its downtown commercial district perched on the waterfront of the Waitematā, a spiky cluster of skyscrapers and sails. Auckland is home to the largest Polynesian population – and one of the most culturally diverse populations – in the world, and its refreshingly unique food culture is heavily inspired by this multiculturalism, along with the region’s fertile volcanic soils and its bounty of seafood.

As founding chef of a number of Auckland restaurants over the past few decades, including The Sugar Club, which remains at the top of the city’s Sky Tower, internationally acclaimed chef Peter Gordon has long been associated with the cutting edge of the city’s culinary scene. And after more than 30 years based in London, his restaurants building his reputation as the “godfather of fusion cooking”, Gordon returned to Auckland in 2020 to create something he’d long yearned for: a “food embassy for Aotearoa [New Zealand] and the Pacific”.

Gordon has Scottish and Māori ancestry (Ngāti Kahungunu and Ngāi Tahu are his tribal affiliations), and Homeland – his restaurant, cooking school and artisan food store – is a vehicle to showcase the Māori concept of manaākitanga – hospitality, generosity, compassion – through the sharing of food and the preparation that goes into it. Gordon has a nose for finding delicious and innovative food that’s demonstrative of the city’s cultural and geographical landscape. Here, he shares some of his top picks.

Auckland is the largest Polynesian city in the world and boasts a Māori culinary history stretching back at least 700 years. How do those elements influence the city’s food scene?

As a youth, I’d travel to Auckland for the school holidays and back then, there wasn’t anything Pacific-influenced about the food. More recently you might find [Pacific] Island food at the weekend produce markets in Otara and Avondale, but it was kind of seen as only for Pacific people.

A foodie pilgrimage around Auckland, with internationally acclaimed chef Peter Gordon Read More »

Local food organization supports children, adults with disabilities: Andrew Coppolino

With sporadic drizzle falling, it’s a cool and windy late-June morning as head farmer and gardener Laura Bredschneider instructs her interns on the technique for harvesting Our Farm’s organically-grown green and purple kohlrabi.

“Snip the kohlrabi at the base, like this, and then remove any yellow leaves,” she says holding up a perfect specimen of the cabbage and broccoli relatively.

Also known as German turnip, the kohlrabi represents some of the first vegetables harvested at the farm operated by KW Habilitation, a non-profit organization providing services and support to children with special needs, and to youth and adults with developmental disabilities.

The eight-acre plot of land on Erbsville Road between Bamberg and Heidelberg, about 20 minutes from Uptown Waterloo, is chock full of leafy greens, flowers for pollinators and trellis systems for climbing plants like beans and micro-mesh netting to keep out insects.

The rural kitchen garden accounts for one third of the farm’s acreage, according to Bredschneider.

Purple kohlrabi ready to be harvested
Kohlrabi was one of the first vegetables to be planted and harvested at Our Farm. This purple kohlrabi, a relative of cabbage and broccoli, is ready to be picked up by carefully snipping at the base and removing the yellow leaves. (Andrew Coppolino/CBC)

“At this location we do some of the longer-term crops. Things like broccoli, cauliflower, cabbage, peas, beans, tomatoes, some lettuces, winter squash, zucchini, peppers, eggplant and some rhubarb and other perennial crops like asparagus,” she says.

Virtually anything you find in your supermarket produce section is grown here as well as some vegetables that are less familiar. I watch as interns John Bannister and Shireen Ibraheem — who arrived in Canada from Syria only 10 months ago — pick garlic landscapes, which are the stem and flower of the hardneck garlic that grows beneath the ground and will be harvested later in the summer.

Adjacent to the defined, cultivated garden beds are rough and scraggly raspberry and saskatoon berry bushes; further afield are the apple trees and roughly 1,800 trees which Our Farm has planted.

They also have bees and a visiting beekeeper to take care of them, a bird habitat and a one-kilometer walking trail under the Accessibility for Ontarians with Disabilities Act (AODA). Depending on the season and availability, you can purchase Our Farm jams and salsas through the website.

Yellow flowers sit at the end of a row of tomatoes
Our Farm also plants flowers, like the ones found at the end of a row of tomatoes, for our pollinator friends and employs a beekeeper to take care of all the bees. (Andrew Coppolino/CBC)

Our Farm, along with their 8,000 sq. ft. sister urban garden on University Avenue, supports the KW Habilitation community by growing produce accompanied by a vision that seeks to connect people to the land, food and each other through sustainable agriculture.

The garden started in 2011, and by 2013 the first vegetables were planted. That all came about at the grassroots level, according to Our Farm coordinator Jenny Weickert.

“Leanne Baer, ​​a local community individual, drove by the property and wondered why we weren’t growing food there. She got the whole thing started and formed a group of volunteers,” says Weickert.

Fast forward to today and Weickert estimates that the organic produce harvested from Our Farm each year is worth between $15,000 to $17,500. As a point of comparison, according to Canada’s Food Price Report for 2023, a family of four will spend roughly $16,200 on food this year.

Jenny Weickert holds a green german turnip
Our Farm coordinator Jenny Weickert says all the produce grown on the farm, like this beautiful Green German turnip, goes to KW Habilitation. (Andrew Coppolino/CBC)

“All of the produce that we grow here goes to the people in the KW Hab community. People who live in our inclusive-living homes or independent homes and apartments,” she says.

Surplus produce is processed and frozen, and community members can pick it up later in the winter, while some go to other non-profit organizations like the House of Friendship, St. John’s Kitchen and A Better Tent City.

Our Farm interns Ibraheem and Bannister, and University Avenue garden interns Evie Myer and Cooper Moore, are paid through the federal Canada Summer Jobs program.

While Bredschneider, whose experience includes working on farms in British Columbia, says “farming is farming” when you get right down to it, she’s quick to point out some important differences that ‘Our Farm’ addresses.

Volunteers John Bannister (l) and Shireen Ibraheem (r) pick garlic scapes, the stems and flowers of the hardneck garlic that grows beneath the ground.
Interns John Bannister (left) and Shireen Ibraheem (right) pick garlic scapes, the stems and flowers of the hardneck garlic that grows beneath the ground. (Andrew Coppolino/CBC)

“I think the demographic we’re working with is the big thing here and the food insecurity and cost of living that people are facing at the current moment. That’s a big positive for this program and why I was excited to jump on board,” she says.

Our Farm is an unfunded program, adds Weickert, so the wider community’s support is crucial.

“All of our funding comes from donations, such as those from 100 Women Who Care Waterloo Region. We’re always looking for volunteers, and we love corporate days of giving where a large company group of 25 will come in and give three or four hours of work which would take us several weeks to do.”

While everyone has been forced to deal with skyrocketing prices in this economy — especially for precious healthy food — the members of the KW Habilitation communities, who are on Ontario disability-support pensions, face an even more tenuous situation when it comes to the cost of living, Weickert says.

That’s a key factor, she notes, adding that ultimately everyone enjoys eating fresh vegetables that are nutritious and delicious.

“We all know that with the rising cost of food, vegetables are very expensive, so our communities having fresh organic produce available to them for about six months of the year is fantastic. They just love it.”

Local food organization supports children, adults with disabilities: Andrew Coppolino Read More »

US clears sale of cultivated ‘no kill’ meat, grown from animal cells : Shots

Cultivated Meat is an alternative to traditional meat derived from cells in a lab. In this photo, a chicken breast is prepared at Upside Foods.

Brian L. Frank for NPR/Brian L. Frank for NPR

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Brian L. Frank for NPR/Brian L. Frank for NPR

Cultivated Meat is an alternative to traditional meat derived from cells in a lab. In this photo, a chicken breast is prepared at Upside Foods.

Brian L. Frank for NPR/Brian L. Frank for NPR

For all of human history, eating meat has meant slaughtering animals. But scientists behind cultivated meat say that’s no longer necessary. They produce meat by growing cells extracted from an animal’s body. And, today, the US Department of Agriculture gave its first clearances to sell meat produced this way.

GOOD Meat, a division of Eat Just, Inc., announced that it has received approval from the USDA for its first poultry product, cultivated chicken, grown directly from animal cells, to be sold in the US

“This announcement that we’re now able to produce and sell cultivated meat in the United States is a major moment for our company, the industry and the food system,” said Josh Tetrick, co-founder and CEO of GOOD Meat and Eat Just .

GOOD Meat already sells its cultivated chicken in Singapore, which in 2020 became the first country to allow commercial sales of cultivated meat.

The USDA has also cleared the sale of UPSIDE Food’s cultivated chicken. “This represents a historic step,” Uma Valeti, CEO of UPSIDE Foods told NPR by text. The company also produces chicken grown directly from animal cells.

UPSIDE will debut with a textured chicken product, which tastes very similar to chicken breast and is made from over 99% chicken cells. I tasted it during a tour of the company’s 70,000-square-foot production facility in Emeryville, Calif., where its meat is grown in large stainless steel tanks resembling a brewery.

I was served a piece of their chicken, pan-fried in a white-wine butter sauce. My first reaction: “It’s delicious.” (Isn’t everything in wine-butter sauce?) And the texture was chewy, closely replicating the texture of chicken breast (minus bones, and tough bits or gristle.) “It tastes like chicken,” I said, to which Valeti quickly replied, “It is chickens!”

At the outset, UPSIDE Food’s facility can produce about 50,000 pounds of meat per year, with plans to expand beyond chicken, once this product is launched.

As NPR reported last fall, the US Food and Drug Administration gave UPSIDE a greenlight, signaling its cultivated chicken is safe to eat. Last week, the US Department of Agriculture approved UPSIDE’s label, and today (Wednesday) the USDA issued a grant of inspection, which means the company has cleared the final regulatory hurdle and can begin sales.

“Today’s historic announcement — two American companies earning regulatory approval to bring cultivated meat to US consumers — marks a pivotal moment in food and agriculture,” says Bruce Friedrich, president of the Good Food Institute, a non-profit that tracks investment trends in alternative proteins.

“Consumers are now one giant step closer to enjoying the meat they love without compromise,” Friedrich said, pointing out that the goal is to give people the taste of meat without slaughtering animals and without the environmental footprint linked to traditional animal food production. More than 150 companies dedicated to producing cultivated meat and seafood have raised more than $2.8 billion dollars in investments.

“Everything we know about how meat can be made is going to change,” says Valeti, who is a cardiologist, by training. “This is real,” he told us. But don’t expect to see cultivated meat in grocery stores just yet. UPSIDE’s strategy is to build awareness about cultivated meat, promoting it as a way to build a more humane and sustainable food system. And the company knows its future depends on selling taste, too, which explains the partnership with a Michelin-starred chef.

GOOD Meat grilled cultivated chicken.

Brian L. Frank for NPR

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Brian L. Frank for NPR

GOOD Meat grilled cultivated chicken.

Brian L. Frank for NPR

Dominique Crenn, owner of the three-Michelin-starred restaurant Atelier Crenn, will serve UPSIDE’s cultivated chicken at her restaurant Bar Crenn in San Francisco. And GOOD Meat has partnered with celebrity chef Jose Andres, who joined GOOD Meat’s board of directors. Andres plans to serve GOOD Meat’s cultivated chicken in one of his restaurants.

“We need to innovate, to adapt our food to a planet in crisis,” Andres said when he partnered with GOOD Meat. The company markets its cultivated meat as “real” meat made “without tearing down a forest or taking a life.”

Proponents say the cultivated meat is more sustainable and can be produced without antibiotics, and without producing methane emissions linked to animal agriculture, especially beef cattle. And scientists warn that the typical way meat is produced now, in concentrated animal feeding operations, is a risk factor for the emergence of diseases.

About one third of human-induced greenhouse gas emissions come from producing food, and animal agriculture is responsible for much of it. Climate scientists have warned that to slow global warming, agriculture must change. Some scientists say it’s uncertain whether cultivated meat can reduce greenhouse gas emissions – it will depend, in part, on the source of the electricity used to power its facilities.

Although many of the details are proprietary, the basic formula for producing cultivated meat is clear. It begins by extracting cells from animals using a needle biopsy. Food scientists no longer need to go back to the animals to extract cells every time, since there are lots of cells stored in a cell bank. The companies can select the cells they want to grow. Then, inside the stainless steel tanks, the cells are fed a mix of the same nutrients an animal would eat, a combination of fats, sugar, amino acids and vitamins, which allows the cells to proliferate and grow into meat.

UPSIDE says people who want to try their meat can check out their Instagram and Twitter accounts for a chance to join in on the first meal with Chef Crenn.

US clears sale of cultivated ‘no kill’ meat, grown from animal cells : Shots Read More »

‘Taco Tuesday’ trademark tiff flares anew between fast food competitors

CHEYENNE, Wyo. (AP) — Declaring a mission to liberate “Taco Tuesday” for all, Taco Bell is asking US regulators to force Wyoming-based Taco John’s to abandon its longstanding claim to the trademark.

Too many businesses and others refer to “Taco Tuesday” for Taco John’s to be able to have exclusive rights to the phrase, Taco Bell asserts in a US Patent and Trademark Office filing that is, of course, dated Tuesday.

It’s the latest development in a long-running beef over “Taco Tuesday” that even included NBA star LeBron James making an unsuccessful attempt to claim the trademark in 2019.

“Taco Bell believes ‘Taco Tuesday’ is critical to everyone’s Tuesday. To deprive anyone of saying ‘Taco Tuesday’ — be it Taco Bell or anyone who provides tacos to the world — is like depriving the world of sunshine itself,” the Taco Bell filing reads.

A key question is whether “Taco Tuesday” over the years has succumbed to “genericide,” New York trademark law attorney Emily Poler said. That’s the term for when a word or phrase becomes so widely used for similar products — or in this case, sales promotions — they’re no longer associated with the trademark holder.

Well-known examples of genericide victims include “cellophane,” “escalator” and “trampoline.”

“Basically what this is about is you cannot trademark something that is ‘generic,’” Poler said. “That means it doesn’t have any association with that particular source or product.”

James — a well-known taco lover — encountered this problem when he tried to trademark “Taco Tuesday” in 2019. The Patent and Trademark Office, in a ruling that didn’t refer to Taco John’s, deemed “Taco Tuesday” too much of a “commonplace term” to qualify as a trademark.

With more than 7,200 locations in the US and internationally, Taco Bell — a Yum! Brands chain along with Pizza Hut, KFC and The Habit Burger Grill — is vastly bigger than Cheyenne-based Taco John’s. Begun as a food truck more than 50 years ago, Taco John’s now has about 370 locations in 23 mainly Midwestern and Western states.

The chain’s relatively small size hasn’t discouraged big-time enforcement of “Taco Tuesday” as a trademark, which dates to the 1980s. In 2019, the company sent a letter to a brewery just five blocks from its corporate headquarters, warning it to stop using “Taco Tuesday” to promote a taco truck parked outside on Tuesdays.

Actively defending a trademark is required to maintain a claim to it, and the letter is just one example of Taco John’s telling restaurants far and wide to stop having “Taco Tuesdays.”

Taco John’s response to Taco Bell’s filing by announcing a new two-week Taco Tuesday promotion, with a large side of riposte.

“I’d like to thank our worthy competitors at Taco Bell for reminding everyone that Taco Tuesday is best celebrated at Taco John’s,” CEO Jim Creel said in an emailed statement. “We love celebrating Taco Tuesday with taco lovers everywhere, and we even want to offer a special invitation to fans of Taco Bell to liberate themselves by coming by to see how flavorful and bold tacos can be at Taco John’s all month long.”

The filling is one of two from Taco Bell involving “Taco Tuesday.” One contests Taco John’s claim to “Taco Tuesday” in 49 states, while a similar filing contests a New Jersey restaurant and bar’s claim to “Taco Tuesday” in that state. Both Taco John’s and Gregory’s Restaurant and Bar in Somers Point, New Jersey, have been using “Taco Tuesday” for over 40 years.

A Taco John’s franchisee in Minnesota came up with “Taco Twosday” to promote two tacos for 99 cents on a slow day of the week, Creel told The Associated Press in an interview Tuesday.

The Patent and Trademark Office approved the Taco John’s “Taco Tuesday” trademark in 1989. Even with its many letters, Creel said, the company has never had to go to court over the phrase.

He’s not feeling too picked on, either, by the much bigger Taco Bell.

“It’s OK. It’s kind of nice that they’ve noticed,” Creel said.

‘Taco Tuesday’ trademark tiff flares anew between fast food competitors Read More »

On Your Side: ‘Ghost kitchen’ restaurant trend

Next time you order from a new eatery or pop-up kitchen on your food delivery app, you might actually end up eating something from another restaurant — like Denny’s, TGI Fridays or even Chuck E. Cheese.

The late-night munchies led Ryan Benson to order delivery from an eatery called “The Meltdown.” He enjoyed it so much, he asked his partner to look up so they could visit in person.

“He Googled it and couldn’t find anything,” said Benson, who works as a social media manager. “And I thought ‘Oh no! I think it’s a ghost kitchen.'”

Benson was right. “The Meltdown”, with its ooey-gooey cheesy sandwiches with catchy names like “The Giddy Up” and “Hot Mess Melt,” were actually from Benson’s neighborhood Denny’s, prepared in the same kitchen as dishes like the Original Grand Slam.

Benson was caught so off-guard, he tweeted about it.

“Just found out I’ve been ordering Denny’s thinking it was a gourmet grilled cheese place don’t text,” Benson wrote.

His tweet went viral, with Denny’s even retweeting him.

Several big chain restaurants operate “ghost kitchens.” TGI Fridays has Conviction Chicken; IHOP has Thrilled Cheese; Applebee’s has Cosmic Wings. Even Chuck E. Cheese created his own ghost kitchen, Pasqually’s Pizza.

“I think Denny’s has an understanding of who its existing audience is,” said Farley Elliott, a senior editor with Eater LA “They think a younger audience with money to spend is delivery app capable… If they rebrand, and make you think it’s an entirely new business then they’re more likely to get you as a customer.”

When asked if this practice was deceptive, Elliott said at the end of the day the consumer is responsible for finding out where their food is coming from.

“It can be [deceptive]. Ultimately, the consumer has the obligation to know where they’re ordering from,” said Elliott.

“I can’t tell if I am in the misinformation camp or the camp that’s really smart,” said Benson.

Benson said he has not ordered from The Meltdown since learning it was really Denny’s.

The cost of a Brisket Melt from Denny’s is $16.69 while the “Giddy Up Melt,” which is the same sandwich, is $18.72.

On Your Side: ‘Ghost kitchen’ restaurant trend Read More »

[POPULER FOOD] 6 Places to Eat Halal in Glodok | Hong Kong Fried Rice Recipe Page all – Halal eating places in Glodok, West Jakarta, are included in one of the most read news stories on Food from January 18-20, 2023.

In addition, other news that has also received attention is related to the Hong Kong fried rice recipe.

Two news are included in the top five most popular news related to how to make longevity noodles and seven places to eat chinese food in Yogyakarta.

For more details, here are the most popular news Food from January 18-20, 2023.

There are many places to eat in Glodok. You can find it on the street to the restaurant.

In addition, several places to eat in Glodok also serve halal dishes, so it’s safe to eat for everyone.

Not only halal, several places to eat in Glodok are also legendary. In fact, some have been open since 1965.

For details, see the following six halal places to eat in Glodok.

2. Recipe for Hong Kong Fried Rice for Chinese New Year

There are many fried rice menus that you can order at Chinese food restaurants. One of them, Hong Kong fried rice.

The distinctive feature of this fried rice is that it does not use soy sauce. Even though it looks a bit pale, the taste that is given is no less delicious than other fried rice menus

Check out the Hong Kong Fried Rice recipe here.

3. Three Ways to Make Longevity Noodles, a Special Chinese New Year Food

Longevity noodle lustrationPolina Tankilevitch Longevity noodle lustration

Longevity noodles or siu noodles is a typical Chinese New Year food that symbolizes the hope of longevity, and is usually also served at birthday celebrations.

Longevity noodles are cooked with garlic, ifu noodles or egg noodles, enoki mushrooms, shiitake mushrooms, oyster sauce, soy sauce, black soy sauce, sugar, spring onions and cornstarch.

In full, longevity noodle recipe.

4. Seven Chinese Food Places in Yogyakarta, Prices start at IDR 24,000

There are many types of places to eat in Yogyakarta that you can visit. Starting from the legendary to the authentic. One of them, the following typical Chinese food restaurant in Yogyakarta.

You can visit it with your family on weekends or Chinese New Year celebrations in the near future. Learn more here.

5. Eleven Promos for Chinese New Year and Hampers at Hotel Jakarta, starting at IDR 288,000

A number of hotels in Jakarta offer Chinese New Year meal promos and special hampers. Prices for Chinese New Year set menus and special buffets at this Jakarta hotel restaurant range from IDR 288,000 to millions of rupiah.

The menu offered is a variety of typical Chinese New Year dishes. Likewise with the dry cake hamper.

For details, see the following 11 promos for hotel restaurants in Jakarta for the Chinese New Year 2023.

Get updates selected news And breaking news every day from Let’s join the Telegram group “ News Update”, how to click the link, then join. You must first install the Telegram application on your cellphone.

[POPULER FOOD] 6 Places to Eat Halal in Glodok | Hong Kong Fried Rice Recipe Page all Read More »

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