After a long wait, a veterinary doctor turned inventor, John Abraham has received a patent for inventing biodiesel from slaughtered chicken waste.

"After seven-and-a-half years, the Indian Patent Office finally granted us the patent on July 7, 2021, for inventing 'biodiesel produced from rendered chicken oil,"&nbsp;Abraham told news agency PTI.

Also read |&nbsp;<a href="https://www.wionews.com/india-news/india-rudreswara-temple-added-to-world-heritage-list-by-unesco-400597" hreflang="en">India: Rudreswara Temple added to 'world heritage list' by UNESCO</a>

The inventor has figured out how to make biodiesel from slaughtered chicken that provides a mileage of over 38 kilometre a litre at nearly 40 per cent of the current price of diesel. This invention also helps decrease pollution levels by half.

Abraham came up with this invention during the course of his doctoral research at the Namakkal Veterinary College under the Tamil Nadu Veterinary &amp; Animal Sciences University. He had applied for this patent seven years ago.

Also read |&nbsp;<a href="https://www.wionews.com/india-news/singapore-pm-inaugurating-historic-gurudwara-lauded-by-indian-pm-modi-400588" hreflang="en">Singapore PM inaugurating historic Gurudwara lauded by Indian PM Modi</a>

The delay in patent, as per Abraham, happened because he needed permission from the National Biodiversity Authority as the important raw material was biological material which is locally sourced.

During his research days, he was being mentored by late Prof Ramesh Saravanakumar who passed away waiting for the patent to arrive.

After his research was completed and he was awaiting the results of the patent, Abraham started working at Pookode Veterinary College and later set up a pilot plant at the college campus with funding from the Indian Council for Agricultural Research worth INR 1,800,000.

After a long wait, a veterinary doctor turned inventor, John Abraham has received a patent for inventing biodiesel from slaughtered chicken waste. "After seven-and-a-half years, the Indian Patent Office finally granted us the patent on July 7, 2021, for inventing 'biodiesel produced from rendered chicken oil," Abraham told news agency PTI.

After a long wait, a veterinary doctor turned inventor, John Abraham has received a patent for inventing biodiesel from slaughtered chicken waste. "After seven-and-a-half years, the Indian Patent Office finally granted us the patent on July 7, 2021, for inventing 'biodiesel produced from rendered chicken oil," Abraham told news agency PTI. Also read | India: Rudreswara Temple added to 'world heritage list' by UNESCO The inventor has figured out how to make biodiesel from slaughtered chicken that provides a mileage of over 38 kilometre a litre at nearly 40 per cent of the current price of diesel. This invention also helps decrease pollution levels by half. Abraham came up with this invention during the course of his doctoral research at the Namakkal Veterinary College under the Tamil Nadu Veterinary & Animal Sciences University. He had applied for this patent seven years ago. Also read | Singapore PM inaugurating historic Gurudwara lauded by Indian PM Modi The delay in patent, as per Abraham, happened because he needed permission from the National Biodiversity Authority as the important raw material was biological material which is locally sourced. During his research days, he was being mentored by late Prof Ramesh Saravanakumar who passed away waiting for the patent to arrive. After his research was completed and he was awaiting the results of the patent, Abraham started working at Pookode Veterinary College and later set up a pilot plant at the college campus with funding from the Indian Council for Agricultural Research worth INR 1,800,000.

India: John Abraham, a veterinarian, invents way to get biodiesel from chicken waste

The popular Tyson Foods Inc. has recalled nearly 8.5 million pounds of chicken products amid fears of possible listeria contamination in ready-to-eat food, USDA Food Safety and Inspection Service (FSIS) said.<o:p></o:p>

In an announcement, FSIS said experts got to know that the frozen, fully cooked chicken products that were produced between December 26, 2020 and April 13, 2021 were probably contaminated. The incident came to notice when two people became ill with listeriosis.

<o:p>Also read | <a href="https://www.wionews.com/science/using-bugs-as-animal-feed-can-cut-down-deforestation-report-395596">Using bugs as animal feed can cut down deforestation: Report</a></o:p>

"The&nbsp;products subject to recall&nbsp;bear establishment number 'EST. P-7089' on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations," a statement from the agency read.<o:p></o:p>

Listeriosis is a foodborne bacterial infection that can cause fever, headache, body ache, loss of balance, stiff neck, confusion, loss of senses and a few gastrointestinal symptoms.<o:p></o:p>

The agency has instructed all stores and consumers to either completely discard the Tyson products from the date range or return them to the store from where these products were bought.<o:p></o:p>

The popular Tyson Foods Inc. has recalled nearly 8.5 million pounds of chicken products amid fears of possible listeria contamination in ready-to-eat food, USDA Food Safety and Inspection Service (FSIS) said.

The popular Tyson Foods Inc. has recalled nearly 8.5 million pounds of chicken products amid fears of possible listeria contamination in ready-to-eat food, USDA Food Safety and Inspection Service (FSIS) said. In an announcement, FSIS said experts got to know that the frozen, fully cooked chicken products that were produced between December 26, 2020 and April 13, 2021 were probably contaminated. The incident came to notice when two people became ill with listeriosis. Also read | Using bugs as animal feed can cut down deforestation: Report "The products subject to recall bear establishment number 'EST. P-7089' on the product bag or inside the USDA mark of inspection. These items were shipped nationwide to retailers and institutions, including hospitals, nursing facilities, restaurants, schools and Department of Defense locations," a statement from the agency read. Listeriosis is a foodborne bacterial infection that can cause fever, headache, body ache, loss of balance, stiff neck, confusion, loss of senses and a few gastrointestinal symptoms. The agency has instructed all stores and consumers to either completely discard the Tyson products from the date range or return them to the store from where these products were bought.

Tyson Foods recalls chicken products amid fears of Listeria contamination

What came first, the chicken or the egg?

An Israeli company has made the question redundant by achieving something remarkable. 'SuperMeat' has grown chicken in a laboratory, and they now plan to expand the process to a 'commercial scale'.&nbsp;

SuperMeat is holding test meals for customers in a small restaurant in the Israeli town of Ness Ziona, the restaurant is aptly called the 'Chicken'. Diners here can devour the laboratory-grown chicken, produced without using genetic engineering or antibiotics.&nbsp;

Can it be considered 'vegetarian' since the meat is grown in a lab? That remains disputed; however, the process is cruelty-free and doesn't require any slaughtering of animals. People who left eating meat because of moral reasons are now flocking to the 'Chicken'. "One of the reasons that I became vegetarian originally was because it's not ethical, it's not sustainable. To get meat minus the cruelty is just amazing, it's perfect, I could eat this every single day,"&nbsp;says Annabelle Silver who tried out SuperMeat's 'cultured chicken'.

SuperMeat is not the first company to master the process. Last year, a Singaporean company became the first to produce 'lab grown chicken'. However, SuperMeat aims to be at the forefront of&nbsp;'food revolution' and help combat global hunger. "Meat demand is supposed to double itself over the next couple of decades, and we are going to need more technologies, more infrastructure to produce more and more meat. Additionally, this is a very sustainable production process, as you can see this is a very small area, and we're able to produce hundreds of kilogrammes on a weekly basis here. This way we'll be able to reduce the amount of land, water use and so many other resources," says Ido Savir, the CEO of SuperMeat. The company is now hopeful of earning regulatory approval from the US Food and Drug Administration (FDA).

The process involves cultivating cells taken from a fertilised chicken egg. Cell cultures are fed a plant-based liquid including proteins, fats, sugars, minerals and vitamins. With all the feed going directly into production, it grows rapidly, with the mass doubling within a matter of hours, the company says.

SuperMeat is the latest company to try and answer another key question of our time: can tech and innovation be used to combat the global food crisis?&nbsp;

Global meat production is projected to rise 15 per cent by 2027, according to the UN Food and Agriculture Organization. This comes at a time when the global hunger crisis is also compounding. COVID-19 pandemic, lockdowns, impact on supply chains, global conflicts and extreme weather events have contributed to accelerating the global hunger crisis in 2020 and the catastrophe is expected to worsen this year.&nbsp;

According to the World Food Programme, "the global goal of achieving zero hunger by 2030 seemed increasingly out of reach. This follows another annual rise in the numbers of acutely food-insecure people in need of urgent food, nutrition and livelihood assistance."

World Food Programme reveals, "at least 155 million people in 55 countries/territories were in crisis or worse in 2020, an increase of around 20 million people from 2019". Around 28 million people globally were in a state of food emergency or worse and required urgent action to save lives and livelihoods.&nbsp;

Three of the four worst-affected&nbsp;countries are in conflict-hit West Asia:

<ul>
	<li>13.5 million&nbsp;people or 45 per cent&nbsp;of Yemen's population faced food crisis in 2020.&nbsp;</li>
	<li>13.2 million people or 42&nbsp;per cent of Afghanistan's population faced food consumption gaps.&nbsp;</li>
	<li>12.4 million&nbsp;people or 60&nbsp;per cent of Syria's population faced food crisis with an acute risk of malnutrition.</li>
</ul>

The biggest global food crisis, however, is in the African nation of Congo, where 21.8 million people face a food emergency. The armed insurgency has also forced millions of people to flee their homes. &nbsp;

The global food crisis is accelerating in almost every region of our planet. Inflation, accessibility, migration and conflicts will only worsen the crisis. In such a situation, it is imperative that countries and companies invest time and energy into new technologies that can make food production and distribution more accessible and economical.

(Disclaimer: The views of the writer do not represent the views of WION or ZMCL. Nor does WION or ZMCL endorse the views of the writer.)

What came first, the chicken or the egg? An Israeli company has made the question redundant by achieving something remarkable. 'SuperMeat' has grown chicken in a laboratory, and they now plan to expand the process to a 'commercial scale'.

What came first, the chicken or the egg? An Israeli company has made the question redundant by achieving something remarkable. 'SuperMeat' has grown chicken in a laboratory, and they now plan to expand the process to a 'commercial scale'. SuperMeat is holding test meals for customers in a small restaurant in the Israeli town of Ness Ziona, the restaurant is aptly called the 'Chicken'. Diners here can devour the laboratory-grown chicken, produced without using genetic engineering or antibiotics. Can it be considered 'vegetarian' since the meat is grown in a lab? That remains disputed; however, the process is cruelty-free and doesn't require any slaughtering of animals. People who left eating meat because of moral reasons are now flocking to the 'Chicken'. "One of the reasons that I became vegetarian originally was because it's not ethical, it's not sustainable. To get meat minus the cruelty is just amazing, it's perfect, I could eat this every single day," says Annabelle Silver who tried out SuperMeat's 'cultured chicken'. SuperMeat is not the first company to master the process. Last year, a Singaporean company became the first to produce 'lab grown chicken'. However, SuperMeat aims to be at the forefront of 'food revolution' and help combat global hunger. "Meat demand is supposed to double itself over the next couple of decades, and we are going to need more technologies, more infrastructure to produce more and more meat. Additionally, this is a very sustainable production process, as you can see this is a very small area, and we're able to produce hundreds of kilogrammes on a weekly basis here. This way we'll be able to reduce the amount of land, water use and so many other resources," says Ido Savir, the CEO of SuperMeat. The company is now hopeful of earning regulatory approval from the US Food and Drug Administration (FDA). The process involves cultivating cells taken from a fertilised chicken egg. Cell cultures are fed a plant-based liquid including proteins, fats, sugars, minerals and vitamins. With all the feed going directly into production, it grows rapidly, with the mass doubling within a matter of hours, the company says. SuperMeat is the latest company to try and answer another key question of our time: can tech and innovation be used to combat the global food crisis? Global meat production is projected to rise 15 per cent by 2027, according to the UN Food and Agriculture Organization. This comes at a time when the global hunger crisis is also compounding. COVID-19 pandemic, lockdowns, impact on supply chains, global conflicts and extreme weather events have contributed to accelerating the global hunger crisis in 2020 and the catastrophe is expected to worsen this year. According to the World Food Programme, "the global goal of achieving zero hunger by 2030 seemed increasingly out of reach. This follows another annual rise in the numbers of acutely food-insecure people in need of urgent food, nutrition and livelihood assistance." World Food Programme reveals, "at least 155 million people in 55 countries/territories were in crisis or worse in 2020, an increase of around 20 million people from 2019". Around 28 million people globally were in a state of food emergency or worse and required urgent action to save lives and livelihoods. Three of the four worst-affected countries are in conflict-hit West Asia: 13.5 million people or 45 per cent of Yemen's population faced food crisis in 2020. 13.2 million people or 42 per cent of Afghanistan's population faced food consumption gaps. 12.4 million people or 60 per cent of Syria's population faced food crisis with an acute risk of malnutrition. The biggest global food crisis, however, is in the African nation of Congo, where 21.8 million people face a food emergency. The armed insurgency has also forced millions of people to flee their homes. The global food crisis is accelerating in almost every region of our planet. Inflation, accessibility, migration and conflicts will only worsen the crisis. In such a situation, it is imperative that countries and companies invest time and energy into new technologies that can make food production and distribution more accessible and economical. (Disclaimer: The views of the writer do not represent the views of WION or ZMCL. Nor does WION or ZMCL endorse the views of the writer.)

Why countries must invest in tech and innovation to combat global food crisis

Diners in Israel's central town of Ness Ziona are eating lab-grown "meat" that scientists claim is an environmentally friendly solution to feed the world's rising population.

A restaurant in Tel Aviv sells chicken grown in a lab. This restaurant is a type of SuperMeat testing ground that hosts regular test meals and generates customer feedback while awaiting regulatory approval.

The aptly titled "The Chicken" serves burgers in an unusual setting: across the fine dining room, on the ground floor of a modest building in Ness Ziona, central Israel.

The laboratory, where experts are busy behind big stainless steel vats, can be seen through the restaurant's bay windows in the gloomy light.

“This is the first time in the world that you can taste laboratory-grown meat while observing the production process in front of you,” enthuses Ido Savir, director of SuperMeat. &nbsp;

According to the United Nations Food and Agriculture Organization, global meat output is expected to increase by 15% by 2027.

SuperMeat isn't the first company to come up with this idea.

Restaurants in Singapore made history in December when they became the first to sell laboratory-grown chicken.

Singapore is the first country to approve the sale of cultured meat. Demand for sustainable meat alternatives is rising. This is due to growing concerns about the environment &amp; animal welfare. 
 
By 2050, meat consumption is expected to rise by more than 70%, and these meat alternatives will play a critical role in ensuring food security.&nbsp;

(With inputs from agencies)

Diners in Israel's central town of Ness Ziona are eating lab-grown "meat" that scientists claim is an environmentally friendly solution to feed the world's rising population.

Diners in Israel's central town of Ness Ziona are eating lab-grown "meat" that scientists claim is an environmentally friendly solution to feed the world's rising population. A restaurant in Tel Aviv sells chicken grown in a lab. This restaurant is a type of SuperMeat testing ground that hosts regular test meals and generates customer feedback while awaiting regulatory approval. The aptly titled "The Chicken" serves burgers in an unusual setting: across the fine dining room, on the ground floor of a modest building in Ness Ziona, central Israel. The laboratory, where experts are busy behind big stainless steel vats, can be seen through the restaurant's bay windows in the gloomy light. “This is the first time in the world that you can taste laboratory-grown meat while observing the production process in front of you,” enthuses Ido Savir, director of SuperMeat. According to the United Nations Food and Agriculture Organization, global meat output is expected to increase by 15% by 2027. SuperMeat isn't the first company to come up with this idea. Restaurants in Singapore made history in December when they became the first to sell laboratory-grown chicken. Singapore is the first country to approve the sale of cultured meat. Demand for sustainable meat alternatives is rising. This is due to growing concerns about the environment & animal welfare. By 2050, meat consumption is expected to rise by more than 70%, and these meat alternatives will play a critical role in ensuring food security. (With inputs from agencies)

Lab-grown 'meat': Israelis enjoy the future with 'food revolution'

A resident of Queensland has officially become the oldest living Australian in history, celebrating more than 111 years of life.

On Monday, Retired Roma grazier Dexter Kruger, from the small town of Roma, marked being 111 years and 124 days old.

In an interview with Australian media about the secrets to living a long life, Dexter said he eats chicken brains.

He told the Australian Broadcasting Corporation: "Chicken brains. You know, chickens have a head. And in there, there's a brain. And they are delicious little things.

"There's only one little bite."

Yep, chickens aren't known for their huge brains, that's for sure.&nbsp;

Kruger turned 111 years and 124 days, surpassing the milestone set by World War I veteran Jack Locket of Victoria, who died in 2002 at the age of 111 years and 123 days old.

Dexter Ronald Kruger was born on January 13, 1910, in Nundah, Brisbane then grew up with his siblings on the property Sheep Station Creek near Kilcoy.

He was a pioneer of the liveweight cattle selling system, moving a motion in 1951 as a member of the United Graziers Association to have liveweight scales installed in Cannon Hill, Queensland.

(With inputs from agencies)

A resident of Queensland has officially become the oldest living Australian in history, celebrating more than 111 years of life. On Monday, Retired Roma grazier Dexter Kruger, from the small town of Roma, marked being 111 years and 124 days old.

A resident of Queensland has officially become the oldest living Australian in history, celebrating more than 111 years of life. On Monday, Retired Roma grazier Dexter Kruger, from the small town of Roma, marked being 111 years and 124 days old. In an interview with Australian media about the secrets to living a long life, Dexter said he eats chicken brains. He told the Australian Broadcasting Corporation: "Chicken brains. You know, chickens have a head. And in there, there's a brain. And they are delicious little things. "There's only one little bite." Yep, chickens aren't known for their huge brains, that's for sure. Kruger turned 111 years and 124 days, surpassing the milestone set by World War I veteran Jack Locket of Victoria, who died in 2002 at the age of 111 years and 123 days old. Dexter Ronald Kruger was born on January 13, 1910, in Nundah, Brisbane then grew up with his siblings on the property Sheep Station Creek near Kilcoy. He was a pioneer of the liveweight cattle selling system, moving a motion in 1951 as a member of the United Graziers Association to have liveweight scales installed in Cannon Hill, Queensland. (With inputs from agencies)

Australia's oldest man Dexter Kruger shares his secrets to a long life

US start-up Eat Just Inc., a maker of meat and egg substitutes, has been approved to sell its laboratory-created chicken in Singapore. With this, the country has become the first government to allow the sale of cultured meat.&nbsp;

The product, created from animal cells without the slaughter of any chickens, will debut in Singapore under the GOOD Meat brand as a chicken bite with breading and seasoning in a single restaurant.

Demand for alternatives to regular meat is surging due to consumer concerns about health, animal welfare and the environment. Plant-based meat options, popularised by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus.

But so-called clean or cultured meat, which is grown from cells outside the animal, is still at a nascent stage.

"The first-in-the-world regulatory allowance of real, high-quality meat created directly from animal cells for safe human consumption paves the way for a forthcoming small-scale commercial launch in Singapore," Eat Just said on Wednesday.

The firm said the meat would be sold as nuggets, adding that launch details for the product will follow later. It has previously said that each nugget will cost $50.

US start-up Eat Just Inc., a maker of meat and egg substitutes, has been approved to sell its laboratory-created chicken in Singapore. With this, the country has become the first government to allow the sale of cultured meat.

US start-up Eat Just Inc., a maker of meat and egg substitutes, has been approved to sell its laboratory-created chicken in Singapore. With this, the country has become the first government to allow the sale of cultured meat. The product, created from animal cells without the slaughter of any chickens, will debut in Singapore under the GOOD Meat brand as a chicken bite with breading and seasoning in a single restaurant. Demand for alternatives to regular meat is surging due to consumer concerns about health, animal welfare and the environment. Plant-based meat options, popularised by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus. But so-called clean or cultured meat, which is grown from cells outside the animal, is still at a nascent stage. "The first-in-the-world regulatory allowance of real, high-quality meat created directly from animal cells for safe human consumption paves the way for a forthcoming small-scale commercial launch in Singapore," Eat Just said on Wednesday. The firm said the meat would be sold as nuggets, adding that launch details for the product will follow later. It has previously said that each nugget will cost $50.

Singapore becomes first country to approve sales of lab-created meat

Scientists and researchers have launched plenty of people and things into space, but a British supermarket has outdone every experiment that has so far been carried out.

Iceland Foods Ltd sent a chicken nugget into the cosmos in order to celebrate its 50th anniversary.

In a video released by the chain, viewers can watch the nugget's ascent into space.

The grocery store chain hired Sent Into Space -- a space marketing company, specialising in space-themed marketing campaigns and publicity stunts -- to launch the chicken nugget into space.

"From a site in rural Wales, the nugget traveled through the Earth's atmosphere to an altitude of 110,000 feet (= 33.5 km = 20.7 miles) where it floated in the region known as Near Space," Sent Into Space wrote in a statement on its website.

The nugget spent an hour "floating" in space in low pressure and temperatures that can drop to -65 degrees Celsius.

The nugget was launched near the company's headquarters in Wales in a gas-filled weather balloon with an auxiliary satellite tracking system and integrated camera support.&nbsp;

<a href="https://www.facebook.com/watch/?t=0&amp;v=364101048366457">WATCH THE VIDEO HERE</a>

The Irish News reported that the nugget descended at 200 mph, with a parachute deploying around 62,000 feet for the nugget's protection.

Scientists and researchers have launched plenty of people and things into space, but a British supermarket has outdone every experiment that has so far been carried out.

Scientists and researchers have launched plenty of people and things into space, but a British supermarket has outdone every experiment that has so far been carried out. Iceland Foods Ltd sent a chicken nugget into the cosmos in order to celebrate its 50th anniversary. In a video released by the chain, viewers can watch the nugget's ascent into space. The grocery store chain hired Sent Into Space -- a space marketing company, specialising in space-themed marketing campaigns and publicity stunts -- to launch the chicken nugget into space. "From a site in rural Wales, the nugget traveled through the Earth's atmosphere to an altitude of 110,000 feet (= 33.5 km = 20.7 miles) where it floated in the region known as Near Space," Sent Into Space wrote in a statement on its website. The nugget spent an hour "floating" in space in low pressure and temperatures that can drop to -65 degrees Celsius. The nugget was launched near the company's headquarters in Wales in a gas-filled weather balloon with an auxiliary satellite tracking system and integrated camera support. WATCH THE VIDEO HERE The Irish News reported that the nugget descended at 200 mph, with a parachute deploying around 62,000 feet for the nugget's protection.

A British supermarket just launched a chicken nugget into space

Mark Martin's family restaurant weathered two world wars, the Dust Bowl, and the Great Depression, serving up heaping plates of hand-battered fried chicken, mashed potatoes and creamed corn to a devoted clientele. But it could not survive the pandemic.

The restaurant, nestled by the highway in Abilene, Kansas, closed permanently on Sept. 25, after struggling to break even amid shutdowns caused by the COVID-19 outbreak.

"We're kind of in shock that this will be the end of it for us," said Martin, the fourth generation to run the Brookville Hotel, a name that reflects its origins as a small hotel in nearby Brookville, Kansas that his family acquired in 1894.

The virus has upended travel and spending habits for millions of Americans. Small business failures in the first months of the pandemic were modest, however, as federal aid helped companies make payrolls as they waited for life to return to normal.

Also read:&nbsp;<a href="http://13.235.153.162/world/pangolins-found-to-carry-coronavirus-strains-still-being-used-in-china-334888" hreflang="en">Pangolins, found to carry coronavirus strains, still being used in China</a>

But the virus continues to spread, shattering records&nbsp;for new cases in the Midwest last week, while emergency federal aid is running out. With cold weather and flu season nearing, which typically brings a drop in business for restaurants even in good years, Brookville's fate may be a harbinger of things to come.

Based on an analysis of credit card transactions by the online marketing firm Womply, one in five small businesses in the United States open at the beginning of 2020 had permanently stopped operating as of mid-September - including 23% of restaurants. About 40% of restaurants recently surveyed&nbsp;by the National Restaurants Association say they will be out of business in six months unless there is more financial relief from the government.

Martin, 70, said he was hopeful in the first months of the pandemic. The restaurant secured a $57,000 loan through the federal government's Paycheck Protection Program - a vital lifeline, he said. Three-quarters of that went to pay his several dozen employees, "which allowed us to free up those dollars to pay other expenses, like the mortgage and gas bill — all the stuff a restaurant needs," he said.

They reopened Easter weekend for takeout only and hit their goals: 200 meals on Saturday and 400 on Easter itself. Mother's Day was a hit, with 700 takeout meals. They were eventually able to reopen the dining rooms, with limited seating.

However, business remained half the level of a year ago, Martin said. Summer is normally the busy season, thanks to a steady stream of visitors to the nearby Eisenhower Presidential Library and Museum. Often, Brookville would have two tour buses a week stop by for lunch or dinner. But the museum remains closed, and they had just two buses all summer.

Martin cut costs everywhere, including switching to hauling the restaurant's garbage to the dump with his own trailer to shave the $375 a month cost of pickup - but it was not enough to turn a profit.

By the time they closed in September, he estimates he had lost $50,000 in total for the year, compared to the up to $50,000 annual profit he was used to.

SHUTDOWN RIPPLES THROUGH COMMUNITY

Martin and his wife Connie rebuilt the restaurant in Abilene in 2000, painstakingly mirroring the old hotel's distinctive look, with a round-roof facade and the words "Since 1870" in large letters. His mortgage, which helped to fund the revamp, stands at around $700,000.

There was no fifth generation waiting to take over. The couple's only child, daughter Brandy Lea, passed away 25 years ago at age 17.

Also read:&nbsp;<a href="http://13.235.153.162/world/i-feel-so-powerful-trump-returns-to-campaign-trail-after-testing-negative-for-coronavirus-334848" hreflang="en">'I feel so powerful': Trump returns to campaign trail after testing negative for coronavirus</a>

Martin has heard from his bank that there might be interest from someone who could reopen the restaurant, but he thinks that is unlikely until after the pandemic subsides. He said he has no plans to retire, in part because he has poured most of his savings into the restaurant, and just applied for a job as a courier.

Among the personal things he took with him: the framed bronze medallion Brookville received in 2007 from the James Beard Foundation when they were given an 'America's Classics' award.

The shutdown has rippled through the Abilene community, population 6,300. Kim Palenske, who hostessed at the restaurant for eight years, said she knew they were struggling but was still startled when Martin decided to close.

The restaurant was so well known, Palenske said, she was sure it would survive. "We had people from Australia," she said, "and there were people who would make a day of it to drive from Wichita to have lunch on a Sunday."

Palenske, who also works part-time at the local school, said she will need something new to make up for the lost income. "I haven't started looking yet," she said. "I'm still kind of in shock."

Customers are also reeling. Mary Stirtz and her husband, local retirees, would pick up dinner almost every warm Friday night and eat it at nearby Eisenhower Park while they watched the swimmers in the outdoor pool. They celebrated their 50th wedding anniversary in the park two years ago, with 35 dinners from Brookville for extended family and friends who attended.

"We loved it," she said. "We just loved it."

Mark Martin's family restaurant weathered two world wars, the Dust Bowl, and the Great Depression, serving up heaping plates of hand-battered fried chicken, mashed potatoes and creamed corn to a devoted clientele.

Mark Martin's family restaurant weathered two world wars, the Dust Bowl, and the Great Depression, serving up heaping plates of hand-battered fried chicken, mashed potatoes and creamed corn to a devoted clientele. But it could not survive the pandemic. The restaurant, nestled by the highway in Abilene, Kansas, closed permanently on Sept. 25, after struggling to break even amid shutdowns caused by the COVID-19 outbreak. "We're kind of in shock that this will be the end of it for us," said Martin, the fourth generation to run the Brookville Hotel, a name that reflects its origins as a small hotel in nearby Brookville, Kansas that his family acquired in 1894. The virus has upended travel and spending habits for millions of Americans. Small business failures in the first months of the pandemic were modest, however, as federal aid helped companies make payrolls as they waited for life to return to normal. Also read: Pangolins, found to carry coronavirus strains, still being used in China But the virus continues to spread, shattering records for new cases in the Midwest last week, while emergency federal aid is running out. With cold weather and flu season nearing, which typically brings a drop in business for restaurants even in good years, Brookville's fate may be a harbinger of things to come. Based on an analysis of credit card transactions by the online marketing firm Womply, one in five small businesses in the United States open at the beginning of 2020 had permanently stopped operating as of mid-September - including 23% of restaurants. About 40% of restaurants recently surveyed by the National Restaurants Association say they will be out of business in six months unless there is more financial relief from the government. Martin, 70, said he was hopeful in the first months of the pandemic. The restaurant secured a $57,000 loan through the federal government's Paycheck Protection Program - a vital lifeline, he said. Three-quarters of that went to pay his several dozen employees, "which allowed us to free up those dollars to pay other expenses, like the mortgage and gas bill — all the stuff a restaurant needs," he said. They reopened Easter weekend for takeout only and hit their goals: 200 meals on Saturday and 400 on Easter itself. Mother's Day was a hit, with 700 takeout meals. They were eventually able to reopen the dining rooms, with limited seating. However, business remained half the level of a year ago, Martin said. Summer is normally the busy season, thanks to a steady stream of visitors to the nearby Eisenhower Presidential Library and Museum. Often, Brookville would have two tour buses a week stop by for lunch or dinner. But the museum remains closed, and they had just two buses all summer. Martin cut costs everywhere, including switching to hauling the restaurant's garbage to the dump with his own trailer to shave the $375 a month cost of pickup - but it was not enough to turn a profit. By the time they closed in September, he estimates he had lost $50,000 in total for the year, compared to the up to $50,000 annual profit he was used to. SHUTDOWN RIPPLES THROUGH COMMUNITY Martin and his wife Connie rebuilt the restaurant in Abilene in 2000, painstakingly mirroring the old hotel's distinctive look, with a round-roof facade and the words "Since 1870" in large letters. His mortgage, which helped to fund the revamp, stands at around $700,000. There was no fifth generation waiting to take over. The couple's only child, daughter Brandy Lea, passed away 25 years ago at age 17. Also read: 'I feel so powerful': Trump returns to campaign trail after testing negative for coronavirus Martin has heard from his bank that there might be interest from someone who could reopen the restaurant, but he thinks that is unlikely until after the pandemic subsides. He said he has no plans to retire, in part because he has poured most of his savings into the restaurant, and just applied for a job as a courier. Among the personal things he took with him: the framed bronze medallion Brookville received in 2007 from the James Beard Foundation when they were given an 'America's Classics' award. The shutdown has rippled through the Abilene community, population 6,300. Kim Palenske, who hostessed at the restaurant for eight years, said she knew they were struggling but was still startled when Martin decided to close. The restaurant was so well known, Palenske said, she was sure it would survive. "We had people from Australia," she said, "and there were people who would make a day of it to drive from Wichita to have lunch on a Sunday." Palenske, who also works part-time at the local school, said she will need something new to make up for the lost income. "I haven't started looking yet," she said. "I'm still kind of in shock." Customers are also reeling. Mary Stirtz and her husband, local retirees, would pick up dinner almost every warm Friday night and eat it at nearby Eisenhower Park while they watched the swimmers in the outdoor pool. They celebrated their 50th wedding anniversary in the park two years ago, with 35 dinners from Brookville for extended family and friends who attended. "We loved it," she said. "We just loved it."

After frying chicken for over 100 years, Kansas restaurant is shut by pandemic

One of the world’s largest fast-food chains specialising in chicken - KFC (Kentucky Fried Chicken) is set to take on an almost unbelievable task.

The chain is undertaking 3D printing of its chicken nuggets. This will mark the first laboratory produced chicken to be available for consumption, but only in Russia.

Coming this year!

Beginning autumn of 2020, KFC, in partnership with 3D Bioprinting Solutions in Russia will roll out the artificially produced meat.

The release says that the company is attempting to imitate not only the physical characteristics of meat, but also its taste.&nbsp; It wants to create something "as close as possible in both taste and appearance" to “the famous KFC chicken.

As the global demands for alternative to animal meat picks up, KFC in a media release claims to have crafted the “meat of the future”.

<h6><img alt="Chicken wings are seen before a chicken wing eating contest, on National Chicken Wing Day, at a Safeway grocery store in Washington, DC on July 29, 2015. Hickman won the contest and USD 500 after eating 26 chicken wings weighing 2.21 pounds in 5 minutes." data-entity-type="file" data-entity-uuid="82ef0141-c83d-4540-8b45-8b22ad80ba07" src="//cdn.wionews.com/sites/default/files/inline-images/Untitled%20design_121.jpg" /> 
Chicken wings are seen before a chicken wing eating contest, on National Chicken Wing Day, at a Safeway grocery store in Washington, DC on July 29, 2015. Hickman won the contest and USD 500 after eating 26 chicken wings weighing 2.21 pounds in 5 minutes. | AFP</h6>

“Our experiment in testing 3D bioprinting technology to create chicken products can also help address several looming global problems," Raisa Polyakova, the general manager of KFC Russia, said in a statement.

"We are glad to contribute to its development and are working to make it available to thousands of people in Russia and, if possible, around the world”, Polyakova added.

The testing of the final product should begin by the end of this year in Moscow. Work is underway to create an additive bio printing technology. It will use chicken cells along with plant material to recreate the taste and texture of meat. Reportedly, it will “almost” involve no animals.

Additive free

Biomeat usually carries the same characteristics and elements as the original meat, but in fact gets rid of all the additives that are used on the product for it to be produced, processed, treated, packaged, and stored. This way, the printed food will be much cleaner and additive free.

"3D bioprinting technologies, initially widely recognized in medicine, are nowadays gaining popularity in producing foods such as meat," Yusef Khesuani, co-founder of 3D Bioprinting Solutions said in a release.

Also read:&nbsp;<a href="/world/four-year-old-burst-into-tears-as-kfc-mcdonalds-shut-down-over-coronavirus-outbreak-288696" hreflang="en">Four-year-old burst into tears as KFC, McDonald's shut down over coronavirus outbreak</a>

"In the future, the rapid development of such technologies will allow us to make&nbsp;3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cell-based meat products on the market”, Khesuani added.

While citing a study done by the American Environmental Science &amp; Technology Journal, KFC claimed that growing meat from cells will significantly cut down the negative impact on the environment. In turn, this will cut down energy consumption by over half.

As a consequence, greenhouse gas emissions will be decreased by 25 times. Additionally, 100 times lesser land will be needed to procure meat this way.

"At KFC, we are closely monitoring all of the latest trends and innovations and doing our best to keep up with the times by introducing advanced technologies to our restaurant networks…Crafted meat products are the next step in the development of our 'restaurant of the future' concept”

One of the world’s largest fast-food chains specialising in chicken - KFC (Kentucky Fried Chicken) is set to take on an almost unbelievable task. The chain is undertaking 3D printing of its chicken nuggets.

One of the world’s largest fast-food chains specialising in chicken - KFC (Kentucky Fried Chicken) is set to take on an almost unbelievable task. The chain is undertaking 3D printing of its chicken nuggets. This will mark the first laboratory produced chicken to be available for consumption, but only in Russia. Coming this year! Beginning autumn of 2020, KFC, in partnership with 3D Bioprinting Solutions in Russia will roll out the artificially produced meat. The release says that the company is attempting to imitate not only the physical characteristics of meat, but also its taste. It wants to create something "as close as possible in both taste and appearance" to “the famous KFC chicken. As the global demands for alternative to animal meat picks up, KFC in a media release claims to have crafted the “meat of the future”. Chicken wings are seen before a chicken wing eating contest, on National Chicken Wing Day, at a Safeway grocery store in Washington, DC on July 29, 2015. Hickman won the contest and USD 500 after eating 26 chicken wings weighing 2.21 pounds in 5 minutes. | AFP “Our experiment in testing 3D bioprinting technology to create chicken products can also help address several looming global problems," Raisa Polyakova, the general manager of KFC Russia, said in a statement. "We are glad to contribute to its development and are working to make it available to thousands of people in Russia and, if possible, around the world”, Polyakova added. The testing of the final product should begin by the end of this year in Moscow. Work is underway to create an additive bio printing technology. It will use chicken cells along with plant material to recreate the taste and texture of meat. Reportedly, it will “almost” involve no animals. Additive free Biomeat usually carries the same characteristics and elements as the original meat, but in fact gets rid of all the additives that are used on the product for it to be produced, processed, treated, packaged, and stored. This way, the printed food will be much cleaner and additive free. "3D bioprinting technologies, initially widely recognized in medicine, are nowadays gaining popularity in producing foods such as meat," Yusef Khesuani, co-founder of 3D Bioprinting Solutions said in a release. Also read: Four-year-old burst into tears as KFC, McDonald's shut down over coronavirus outbreak "In the future, the rapid development of such technologies will allow us to make 3D-printed meat products more accessible and we are hoping that the technology created as a result of our cooperation with KFC will help accelerate the launch of cell-based meat products on the market”, Khesuani added. While citing a study done by the American Environmental Science & Technology Journal, KFC claimed that growing meat from cells will significantly cut down the negative impact on the environment. In turn, this will cut down energy consumption by over half. As a consequence, greenhouse gas emissions will be decreased by 25 times. Additionally, 100 times lesser land will be needed to procure meat this way. "At KFC, we are closely monitoring all of the latest trends and innovations and doing our best to keep up with the times by introducing advanced technologies to our restaurant networks…Crafted meat products are the next step in the development of our 'restaurant of the future' concept”

KFC will start testing its environment friendly 3D-printed chicken in Russia by end of 2020

Best foot forward: Entrepreneur making shoes from chicken feet to promote waste management

A teenager has been arrested for allegedly sexually assaulting a chicken and killing it, in Hafizabad, Punjab of Pakistan.

The 14-year-old assaulted a hen in his village near Jalalpur Bhattian on November 11, the Express Tribune quoted the local police, as saying.

The action was taken after the owner of the chicken filed a complaint with the police.

In the complaint, the owner has mentioned that the suspect took the hen to his home and committed the crime.

The arrest was made after the owner of the chicken filed a complaint with police

A teenager has been arrested for allegedly sexually assaulting a chicken and killing it, in Hafizabad, Punjab of Pakistan. The 14-year-old assaulted a hen in his village near Jalalpur Bhattian on November 11, the Express Tribune quoted the local police, as saying. The action was taken after the owner of the chicken filed a complaint with the police. In the complaint, the owner has mentioned that the suspect took the hen to his home and committed the crime.

Pakistan: Teenager arrested for sexually assaulting chicken

People in China were divided over a fried chicken chain&#39;s sexually suggestive name - &quot;Call a Chick&quot; - and its menu items, which local media said were under investigation by authorities for possible violations of social order.

Chick, or chicken, is slang for a&nbsp;prostitute in Chinese.

The Shanghai Daily reported the restaurant chain offered menu items that included &quot;virgin chick&quot; (spring chicken) and &quot;chick&#39;s sex partner&quot; (beverages), among others.

It also ran a suggestive promotion slogan titled &quot;Satisfying all your expectations over chicks&quot;.

The Shanghai Daily said the chain first came under fire in the western province of Sichuan when a woman complained to the media after her 8-year-old son kept asking her its meaning.

The Shanghai Industrial and Commercial Administrative Bureau said it had launched an investigation, the newspaper added.

In three of the chain&#39;s restaurants in Beijing on Thursday (November 24) Reuters reporters requested to see take out menus and menus that included the suggestive items, none were available and staff declined to comment.

The chain&#39;s slogan written on each restaurant and packaging box is &quot;Call a Chick, a store specialising in cooking/being chicks.&quot;

One store near a primary school in Beijing covered the Chinese character on the slogan meaning &quot;cooking/being&quot; however it was still present on packaging boxes.

&quot;I think it&#39;s quite normal, because they are doing legitimate business, and their chicken tastes pretty good. This is only a promotional and advertising word, which does not mean they are doing illegal business, right? This is legitimate business, and it is very normal to make some characteristics so as to get a business going,&quot; said Shanghai resident Cao Zhuhai.

&quot;I think it (the fried chicken chain) was pushing the envelope when choosing this name, and I don`t believe it thought this name was just a normal one. So my opinion is that if we all think this way, why can`t the supervision departments carry out their duties to provide the society with a clean, elegant and civilised name? This is not only for students but also for other people,&quot; said 45-year-old Beijing resident Liu Qing.

Laws ban advertisements that undermine public order or violate ethical standards. Offenders can face fines of up to 1 million yuan ($145,135) and have their business license revoked, the Shanghai Daily said.

The company explained in a microblog posting over the weekend that it had been targeting 18-28-year-olds. It acknowledged that its market had changed and that the language in its marketing and menu were no longer appropriate and had been fixed.

It also apologised to the woman in Chengdu and any other customers who found the language &quot;ill-suited&quot;.

On Wednesday (November 23), it posted an open letter on its official microblog saying they were upgrading and rebuilding the brand regarding ambiguous words in the promotion slogan and on its menu.

It said the chain&#39;s brand and sign were lawful and compliant with regulatory requirements as 16 stores all over the country had been approved to use &quot;Call a Chick&quot; as a registered business name by local administrations for industry and commerce.

(Reuters)

It also ran a suggestive promotion slogan titled 'Satisfying all your expectations over chicks'

People in China were divided over a fried chicken chain's sexually suggestive name - "Call a Chick" - and its menu items, which local media said were under investigation by authorities for possible violations of social order. Chick, or chicken, is slang for a prostitute in Chinese. The Shanghai Daily reported the restaurant chain offered menu items that included "virgin chick" (spring chicken) and "chick's sex partner" (beverages), among others. It also ran a suggestive promotion slogan titled "Satisfying all your expectations over chicks". The Shanghai Daily said the chain first came under fire in the western province of Sichuan when a woman complained to the media after her 8-year-old son kept asking her its meaning. The Shanghai Industrial and Commercial Administrative Bureau said it had launched an investigation, the newspaper added. In three of the chain's restaurants in Beijing on Thursday (November 24) Reuters reporters requested to see take out menus and menus that included the suggestive items, none were available and staff declined to comment. The chain's slogan written on each restaurant and packaging box is "Call a Chick, a store specialising in cooking/being chicks." One store near a primary school in Beijing covered the Chinese character on the slogan meaning "cooking/being" however it was still present on packaging boxes. "I think it's quite normal, because they are doing legitimate business, and their chicken tastes pretty good. This is only a promotional and advertising word, which does not mean they are doing illegal business, right? This is legitimate business, and it is very normal to make some characteristics so as to get a business going," said Shanghai resident Cao Zhuhai. "I think it (the fried chicken chain) was pushing the envelope when choosing this name, and I don`t believe it thought this name was just a normal one. So my opinion is that if we all think this way, why can`t the supervision departments carry out their duties to provide the society with a clean, elegant and civilised name? This is not only for students but also for other people," said 45-year-old Beijing resident Liu Qing. Laws ban advertisements that undermine public order or violate ethical standards. Offenders can face fines of up to 1 million yuan ($145,135) and have their business license revoked, the Shanghai Daily said. The company explained in a microblog posting over the weekend that it had been targeting 18-28-year-olds. It acknowledged that its market had changed and that the language in its marketing and menu were no longer appropriate and had been fixed. It also apologised to the woman in Chengdu and any other customers who found the language "ill-suited". On Wednesday (November 23), it posted an open letter on its official microblog saying they were upgrading and rebuilding the brand regarding ambiguous words in the promotion slogan and on its menu. It said the chain's brand and sign were lawful and compliant with regulatory requirements as 16 stores all over the country had been approved to use "Call a Chick" as a registered business name by local administrations for industry and commerce. (Reuters)

Public divided over suggestive Chinese chicken restaurant chain

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