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Big Ben is the nickname for the Great Bell of the clock at the north end of the Palace of Westminster in London
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Beautiful animals.
Read more: Endangered Species, Panda, Giant Panda, Iucn, Green News
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Fans of the panda are celebrating its removal from the endangered list and it's not the only species to have been pulled back from the brink
The most famous thing about pandas, apart from them spending all day eating bamboo and not having sex, is how endangered they are. However, the animal has just been moved off the “endangered” species list by the International Union for Conservation of Nature (IUCN). Although the giant panda is still considered “vulnerable”, its population is much healthier there are thought to be 1,864 adults, and although there isn't a definitive number of cubs, the total population now exceeds 2,000. It is, noted the IUCN report, “a positive sign confirming that the Chinese government's efforts to conserve this species are effective”. Few conservation measures have been as intensive or high profile. The work included increasing the number of panda reserves, protecting forests (such as reforestation and banning logging in panda habitats) and creating “corridors” so isolated wild panda populations can mix and strengthen the gene pool. Anti-poaching patrols, and moving humans out of reserves also helped. Pandas are still at risk, particularly from a reduction in bamboo availability due to climate change, but it shows conservation efforts pay off. Here are some other animals that have been brought back from the brink:
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Kitchri
Another rice and beans recipe? You betcha. Rice and beans are, after all, the most important dish in the world. This one, kitchri, which means mixture, hails from India. It's beloved in Ayurvedic medicine for its soothing, nourishing properties. One taste and you'll agree.
And what a triple-header, it's got brown rice for Whole Grains Month, mung beans for the International Year of Pulses and with made with staple ingredients that pretty much cook by themselves, it's easy to make. Why should you struggle in the kitchen? It's Labor Day, after all.
Serve with a fresh green salad, pair with a spicy curry, or give kitchri the bowl treatment -- spoon 3/4 cup of kitchri into a bowl, top with any number of goodies, including:
- curry-roasted vegetables and tofu
- wilted greens with chili and garlic
- chopped tomatoes
- toasted cashews
- mango chutney
- lime pickle
- coconut raita
Kitchri keeps covered and refrigerated for several days.
1 cup brown rice
1 cup mung beans soaked overnight and sprouted, if you like
1 tablespoon coconut oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 sprig curry leaves (optional)
6 cups vegetable broth or water
1 cinnamon stick
sea salt and fresh ground pepper to taste
chopped cilantro to serve
Rinse brown rice, pour into a bowl and cover with cold water. Let rice sit and soak for an hour. Rinse and drain well.
In a soup pot, heat the coconut oil over medium-high heat. Add the cumin seeds, turmeric and curry leaves. Stir to coat spices with oil and continue cooking, three to five minutes, until the spices are fragrant and the curry leaves start to frizzle.
Pour in the drained brown rice and the mung beans. Stir to combine with the spices. Raise heat to high, add the vegetable broth or water and drop in the cinnamon stick. Bring everything to a boil, then cover and reduce heat to medium.
Let kitchri cook for about an hour, stirring now and again, until thick, creamy and risotto-like but not soupy.
Let kitchri rest for five to 10 minutes. Season generously with sea salt and pepper. Remove cinnamon stick and curry leaves. Top with a handful of chopped cilantro and enjoy.
Serves 6 to 8.
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The great war against the big-bellied is well under way in China, with certain uni students at a hall of residence told to bed down in the bottom bunks to avoid potential damage caused by falling fatties.…
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