Myanmar launches new EIA requirements

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

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The Nation   FRI, 15 JAN, 2016 8:07 PM

Myanmar yesterday announced new requirements, developed with assistance from Asian Development Bank (ADB), for assessing the environmental and social impacts of investment projects.

The Environmental Impact Assessment (EIA) Procedure – signed off by Cabinet in November – specifies the type and scope of environmental assessments required for all investment projects that could cause environmental and social harm.

“Myanmar’s EIA process will effectively help prevent the potentially adverse environmental and social impacts of development projects and contribute to the nation and people achieving sustainable development,” said Thet Thet Zin, Deputy Minister of Environmental Conservation and Forestry.

Also announced were environmental quality guidelines that aim to minimise levels of air, noise, and water pollution.

ADB, through the GMS Core Environment Program, has played a lead role in supporting the Ministry of Environmental Conservation and Forestry to develop both the procedure and guidelines. ADB will continue support to help Myanmar build its environmental safeguards system to international standard.

“The EIA Procedure and environmental quality guidelines reflect the Myanmar Government’s progress in putting in place laws, regulations, and processes to manage its economy in a more environmentally sustainable fashion. ADB is very pleased to be supporting Myanmar to achieve this,” said Mr. Winfried Wicklein, ADB Country Director in Myanmar.

More than 200 representatives from government, civil society, and development agencies attended the launch event yesterday.

Vietnam condemns Jakarta bomb attacks

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

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Viet Nam News   FRI, 15 JAN, 2016 7:43 PM

Vietnam yesterday condemned a series of bomb attacks and gunfire in downtown Jakarta, Indonesia.

In response to reporters’ questions, the foreign minister spokesperson, Le Hai Binh, said that Viet Nam sends the deep condolences to the Indonesian government and victims’ families.

“We believe that the attackers will be punished properly,” he said.

Thai restaurant Suan Bua reopened with a completely new look

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Thai-restaurant-Suan-Bua-reopened-with-a-completel-30277134.html

food & restaurants

Khetsirin Pholdhampalit
The Sunday Nation   MON, 18 JAN, 2016 10:19 AM

PART OF CENTARA Grand at Central Plaza Ladprao Bangkok since the hotel opened 30 years ago, Thai restaurant Suan Bua recently underwent its first major facelift and has now reopened with a completely new look.

Gone is the traditional Thai teak house with dim lighting, authentic artefacts and silverware. In its place is a contemporary building in warm wood with tall latticed windows that allow the light to stream in and offer a view of the garden and fishpond.

The main dining room can accommodate about 70 people and those wanting space to themselves can opt for one of the two private rooms. The alfresco dining area next to the fishpond is a pleasant place to relax when the weather’s nice. And there’s also a new bakery corner featuring pastries, cakes and confectionery created by pastry chef Sebastien Gyre that’s open from early morning until late at night.

The Thai culinary delights are still under the baton of chef Santiphap Petchwao and he’s injected some premium Western ingredients like foie gras, wagyu beef, lamb, salmon and Kurobuta pork while retaining and refining such local favourites as ultra-spicy Northeastern-style som tam with fermented fish and tangy beef soup made to an old recipe. The presentation of the food has also been given an update to match modern times though not at the cost of the authentic Thai taste.

“About 70 per cent of the menu has been changed. The new Western ingredients have been added to bring diners’ attention to traditional menus,” says chef Santiphap.

The first dish to arrive at our table is the traditional Thai appetiser Chor Muang – savoury dumplings crafted in the shape of a flower and dyed purple with butterfly pea flowers. In place of the traditional filling of minced pork is salmon, which has been stir-fried with coriander root, garlic, pepper, ginger and seasoned with plum sugar and fish sauce. The dumplings are steamed for several minutes and served with chilli, lettuce and coriander leaves. Served on the same plate is Kanom Jeeb Goong – white steamed dumplings stuffed with shrimps, which are prepared in the same way as the Chor Muang but with roasted peanut replacing the ginger for more crunch. The dish is priced at Bt310.

Served next on a long plate is the Suan Bua Mixed Appetiser (Bt320). It boasts grilled and marinated organic tiger prawns from Vietnam with peanut sauce and a tart relish, and organic vegetable spring rolls with chilli and lime sauce. Also on the plate is the traditional finger food known as Ma Hor – sweet marinated minced pork with ginger topped with fresh pineapple slices and edible lotus leaves, as well as Rarai – steamed rice thread noodles topped with crabmeat and flavoured with coconut sauce.

Santiphap’s new take on meat and vegetables tossed in a spicy lime sauce is a sweet and tangy winged bean salad topped with seared foie gras (Bt330). It’s served with half a boiled egg.

“I opt for the 50-gram foie gras fillet imported from France instead of the familiar minced pork and shrimps. The foie gras is slightly battered before being seared and its creamy taste goes well with the sweet, tangy, slightly spicy salad,” says the chef.

Though a restaurant in a hotel is not generally regarded as the place to eat som tam, Suan Bua serves several choices of this “national dish” and other Isaan favourites in contemporary style. For a true taste of Isaan, go for Som Tam Laos (Bt320) with fermented fish that’s as strong and fiery as it should be. It comes with tender and tasty sun-dried pork and sticky rice.

River prawns from Myanmar are grilled on volcanic rocks (Bt590) before being topped with spicy fried clam meat cooked with ginger and kaffir lime.

Based on a century-old recipe and an ideal remedy for a cold is Tom Jiew (Bt350), a clear beef soup with sweet potato and herbs. Braised for three hours with a variety of herbs including red onions, chilli, sweet basil leaves, holy basil leaves and coriander roots and flavoured with lime and tamarind juices, the thin slices of Japanese wagyu beef give the soup, which is milder than tom yum, a tender texture.

New Zealand lamb shank is slowly braised for six hours for the massamam curry and served with roti (Bt690). Another must-try is the red curry with Phuket spotted babylon meat and wild betel leaf. Dried fish and shrimp are added to the curry paste along with young cha-om leaves to enhance both aroma and flavour..

Do leave room for the traditional dessert of Bua Loy – taro, pumpkin and pandan flavoured dumplings with young coconut meat in warm coconut cream together with egg in jasmine syrup (Bt190). For a more refreshing kick, opt for shaved ice with condensed milk and condiments (Bt190).

THAI TASTES

>>Suan Bua at Centara Grand at Central Plaza Ladprao is open for lunch, 11.30am to 2.30pm, and for |dinner, 6 to 10.30pm. The bakery corner is open from 9am to 10.30pm.

>>Call (02) 541 1234 extension 4068 or visit http://www.CentaraHotelsResorts.com/cglb.

‘Adobo with foie gras has no place here’

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Adobo-with-foie-gras-has-no-place-here-30276934.html

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Marge C. Enriquez
Philippine Daily Inquirer   THU, 14 JAN, 2016 7:15 PM

Along the Tagaytay highway, a large teal-colored building adorned with quaint balusters beckons.

Balay Dako (“big house” in Ilonggo) is becoming a dining destination, the newest restaurant of chef Antonio “Tonyboy” Escalante.

Unlike his eponymous restaurant, Antonio’s Tagaytay, which caters to the who’s who, Balay Dako has been attracting a wider clientele.

“Unlimited garlic rice”, scrawled on the billboard, heralded opening day. The place was packed. Escalante wanted a share of the market of Filipino restaurants by the ridge that offered more familiar home-cooked meals than innovative cuisine.

“My guests are not yuppies who eat Pinoy fusion,” he says. “They come from Cavite and Batangas. They want the real thing… Adobo with foie gras, for instance, has no place at Balay Dako.”

Balay Dako is the third restaurant of the Antonio Group of Companies after the award-winning Antonio’s in Barangay Neogan, Tagaytay, Breakfast at Antonio’s and Antonio’s Grill.

Accustomed to the resplendence of Negrense hospitality, Escalante recalls traveling to two towns outside his family’s native Cadiz just to gather hibiscus flowers for a party in his grandfather’s house called “Balay Dako.” The grandchildren would then line up the staircase and give hibiscus garlands to guests.

His grandfather, Manuel Escalante, loved to hold parties.

“Desserts would be prepared three days before the party,” recalls Tonyboy. “Drinks were served in the trolley before the bar became fashionable in the home. I still prefer the trolley for drinks.”

For Balay Dako, he closed down Antonio’s Grill and leased the adjoining property. He tapped architect Kathleen Henares to design a contemporary structure. The three-level house follows the layout of the Escalante ancestral home.

The silong or basement has the function rooms that overlook Taal Lake. As in the houses of old, the second floor has the living room and main dining area.

The top floor, a breakfast area by day and a bar at night, is an eclectic mix of industrial finishes and patterned tiles inspired by prewar patterns. Guests can chill at The Terraza which opens to the view of the lake and sky.

Escalante puts his chefs on the frontline: Joselito Santiago was a provincial bus driver with a gift for cooking; and Ricky Sison was a butcher of the now-defunct Mandarin hotel for 15 years.

Ilonggo cuisine

One of Balay Dako’s specialties is the Ilonggo chicken inasal, grilled chicken with crispy skin and extra luscious meat with a hint of annatto.

The menu includes items from the old Antonio’s Grill such as Ilonggo comfort food, kadyos, a meal of pigeon peas, jackfruit and tender pork belly, spiked with a souring agent called batuan.

The ginataang monggo with flaked tinapa is a bestseller. The batchoy, an Ilonggo staple, is made from scratch with soup stock boiled for hours and fresh noodles and pork innards. The piyaya, following an old recipe from Silay, Negros Occidental, is a delicate crispy flatbread with melted muscovado sugar filling.

There are familiar favorites. Chef Sison’s version of the bistek Tagalog has the subtle balance of soy-sauce saltiness and calamansi zing.

The crispy pata, lechon kawali and barbecue are brined for days so that the meat still looks healthy pink and not brown. The chicken and pork adobo is marinated for hours, pan fried and boiled to retain its chewy texture. The adobong pitaw or cultured squab is perfectly golden brown and crisp, its moist meat and robust flavors are derived from the briny solution of souring agents and spices.

Plated bulalo

An iconic Tagaytay dish, the bulalo or beef shank and marrow, is cooked for half a day until the fat completely dissolves into the soup. The outcome is a clear soup with no tallow or gruet even after several hours.

Unlike the local tradition of dunking and braising to make stewed kambing, Balay Dako’s version uses the classic technique. The meat is marinated overnight, pan-fried, and braised in tomato sauce. It is then cooked in slow moist heat to preserve the succulence.

The laing, tofu wrapped in taro leaves, is cooked the traditional way, from the removal of the midrib of the leaves to the long hours of simmering. The shredded water spinach (kangkong) salad is topped with shrimps and dressed with a sweet sour mixture of vinegar, sugar, garlic, calamansi and chili.

The dishes can be accompanied with purée pickle relish, blackened onions and baked chicharon.

The desserts include papaya sago, satin-soft maja blanca, puffy ensaymada with a buttery top, and turon with purple yam and custard, wrapped in sweet sticky rice.

“You bring your family here. This is what they look for,” says Escalante, who credits his collaborators such as Jill Sandique, the celebrity chef-baker who shared the recipe for the perfect pie crust of the buko pie.

Another Tagaytay signature, the buko pie is topped by a light, flaky crust and filled with slices of coconut meat, unlike the popular version of an extended filling.

When the ayu fish arrive, it’s the sweet sign of summer

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/When-the-ayu-fish-arrive-its-the-sweet-sign-of-sum-30276857.html

food & restaurants

JULIE WONG
PHOTOS BY YAP CHEE HONG
star2.com    THU, 14 JAN, 2016 10:18 AM

There is a little fish that swims in the cleanest of rivers in Japan. It looks an ordinary fish; slim, silvery grey with gleams of gold. The largest is no bigger than an outstretched palm. It’s part of the salmon family and lives in fast-flowing rivers in central and southern Japan, in western Hokkaido and Kyushu.

More than the fact that its flesh is sweet and tastes like melon, the fish is deeply connected with the Japanese culture. Ayu, also known as Sweetfish, has been likened to the cherry blossom, heralding the arrival of summer just as cherry blossoms signify spring – or just as grilled hot dogs and hamburgers spell summer in the US.

“Ayu makes us feel the seasons,” says a Japanese connoisseur I meet at the Gifu Ayu promotion at Ten Japanese Fine Dining at the Marc Residence in Kuala Lumpur. And seasonality is the soul of the Japanese.

Ayu is born in autumn, swept out to sea in winter, swimming upstream in spring, bulking up in summer and spawning and dying the next autumn. It lives briefly, for one short year.

The Gifu Ayu Cooked Three Ways presents the three chefs best interpretations of the iconic Japanese freshwater fish.

The very transient nature and elusiveness of the ayu makes it desirable; like how a weak and fragile child has a special place in your heart. Even in Japan, ayu is only eaten fresh next to the river. Wild caught ayu is hardly found away from its source. If available, the price would be prohibitively expensive, in the region of ¥1,000 (RM38) for a little fish the size of a kembung, says Yuki Yoshimi of Akindo Inc. Tokyo, a facilitator for the ayu showcase.

Ten Japanese restaurant Signature Ayu menu promotion with chefs (from left) Chikara Yamada, Daisuke Miyake and Hisashi Yamashita.

Ten Japanese restaurant Signature Ayu menu promotion with chefs (from left) Chikara Yamada, Daisuke Miyake and Hisashi Yamashita.

Ayu thrives only in clean rivers and dam building across Japan has wiped out suitable habitats for fish, and the ayu finds itself in the middle of stimulating a growing environmental awareness in Japan.

The region famous for ayu is Gifu in central Japan where the three great rivers of Nagara, Ibi and Kiso flow. The deeply cleft mountains of Gifu hide many cold, clear springs and brooks where the finest ayu are caught.

Come June, the start of the official ayu fishing season, anglers whip out their 10m long rods and head for the mountain streams. Fishing for ayu is prohibited except during a specified season, to make sure the ayu remains a plentiful species.

Anglers bait ayu with another live ayu – ‘buddy fishing’ – taking advantage of the fish’s territorial instinct. Each ayu defends a 10m to 20m territory where it feeds on algae that clings to rocks and will attack any fish that comes near. It gets hooked when it rams the live bait.

Yamada’s sashimi starter platter of two kinds of tuna, octopus, scallop, prawn, and sea bream with el Bulli inspired “nube” soy sauce cubes.

Later in the season, in early autumn, they begin to swim downstream, growing meatier and larger. Now they are caught by diverting part of the river into a broad bamboo deck – a yana – where they are collected in a traditional fishing technique. One yana can catch tens of thousands of ayu a day.

Yamada’s sashimi starter platter of two kinds of tuna, octopus, scallop, prawn, and sea bream with el Bulli inspired “nube” soy sauce cubes.

Yamada’s sashimi starter platter of two kinds of tuna, octopus, scallop, prawn, and sea bream with el Bulli inspired “nube” soy sauce cubes.

On the Nagara River, bonfires are lit to attract ayu to fishing boats, and trained cormorants are sent to catch the fish and bring them back to the boat. This ancient way of fishing dates back 1,300 years and now serves as a tourist attraction – Charlie Chaplin was so moved by the experience he came to see it twice. Edo poet Matsuo Basho wrote two haikus about it.

Ayu of the Nagara River has been mooted for United Nations certification under the Globally Important Agricultural Heritage Systems (GIAHS) for sustainable, significant agriculture to safeguard indigenous knowledge and resilient ecosystems. As of 2015, it is pending approval from the Food and Agriculture Organization (FAO).

Considered the most important species in Japanese freshwater fisheries, farm-raised ayu, as for wild ayu, survives in pure, fresh water. In Gifu, ayu farming channels natural spring water flowing from the same mountain streams that harbour wild ayu and Gifu’s ayu farming leads the world in both technology and technique, according to an official brochure on the region.

READ FULL STORY

http://www.star2.com/food/eating-out/2016/01/14/ayu-fish-sweet-sign-of-summer/

Ten Japanese Fine Dining

A-G-1 Grnd floor, Marc Residence

3 Jalan Pinang

50450 Kuala Lumpur

Tel: 03-2161 5999

Open daily for lunch and dinner

Elderly in Laos fumbling with Facebook on their phones

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Khonesavanh Latsaphao
Vientiane Times   THU, 14 JAN, 2016 6:52 PM

These days, as the obsession with social media continues to grow in Laos, many older people are also seeking to purchase fancy smartphones and connect with friends on the internet but the problem is many simply don’t know how.

The pace of technology is moving quite rapidly these days and many old people are struggling to come to grips with the simple tasks required to access social media sites like Facebook such as purchasing internet credit, creating accounts, logging on and posting pictures online.

Some older people are witnessing the younger generations glued to their phones and feel that they must be missing out on something and so would like to join the perceived fun of social media.

A resident of Viengchaleun village in Xaysettha district of Vientiane Somsack Vongsagna, is one of many people who started playing with Facebook last year. He soon found he had a lot to learn from his friends and younger people.

“Right now, I can post my photos on Facebook and am able to open Facebook for looking at pictures of my friends on social media,” he said.

Meanwhile other elderly people have also purchased nice mobile phones with all the latest features but they don’t like to play on the internet as they consider it a waste of time. They only use their fancy phones to make and receive calls from their family and friends.

So while some elder people can be seen to be trying to embrace new technology others are not and view it as a bit of a gimmick and wish their children had a few more practical skills.

However the vast majority of younger people cannot imagine life any other way, at least those who can afford fancy phones. But ordinary mobile phones can be found even in some of the most remote villages these days, such is the penetration of technology.

According to the Ministry of Posts and Telecommunications report to the National Assembly (NA) last year, Lao internet users have increased considerably, rising from only five percent of the entire population in 2008 to about 20 percent in the middle of last year.

Looking internationally, internet ready devices do make things more easy for foreign tourists visiting Laos who might otherwise have difficulties due to language barriers.

Today, it is now very easy for tourists to access information about the country via the internet and many overseas visitors to Laos can be seen doing just that.

Islamic State launches militant assault on Indonesia’s capital

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

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THU, 14 JAN, 2016 6:46 PM

JAKARTA – Islamic State militants launched a gun and bomb assault on Indonesia’s capital on Thursday, police and media said, marking the first assault on the Muslim-majority country by the radical group, but five of the seven people killed were the attackers themselves.

It took security forces about three hours to end the siege near a Starbucks cafe and Sarinah’s, Jakarta’s oldest department store, after a team of around seven militants traded gunfire with police and blew themselves up.

A police officer and a Canadian man were killed in the attack, which – with the attackers – took the death toll to seven. Seventeen people, including a Dutch man, were wounded.

Two of the militants were taken alive, police said.

“Islamic State fighters carried out an armed attack this morning targeting foreign nationals and the security forces charged with protecting them in the Indonesian capital,” Aamaaq news agency, which is allied to the group, said on its Telegram channel.

Jakarta’s police chief told reporters: “ISIS is behind this attack definitely,” using a common acronym for Islamic State, and he named an Indonesian militant called Bahrun Naim as the man responsible for plotting it.

The drama played out on the streets and on television screens, with at least six explosions and a gunfight in a movie theatre.

ARMOURED CARS, HELICOPTERS

“The Starbucks cafe windows are blown out. I see three dead people on the road. There has been a lull in the shooting but someone is on the roof of the building and police are aiming their guns at him,” Reuters photographer Darren Whiteside said as the attack unfolded.

Police responded in force within minutes. Black armoured cars screeched to a halt in front of the Starbucks and sniper teams were deployed around the neighbourhood as helicopters buzzed overhead.

After the militants had been overcome, a body still lay on the street, a shoe nearby among the debris. The city centre’s notoriously jammed roads were largely deserted.

Indonesia has seen attacks by Islamist militants before, but a coordinated assault by a team of suicide bombers and gunmen is unprecedented and has echoes of the sieges seen in Mumbai seven years ago and in Paris last November.

The last major militant attacks in Jakarta were in July2009, with bombs at the JW Marriott and Ritz Carlton hotels.

The country had been on edge for weeks over the threat posed by Islamist militants. Counter-terrorism police had rounded up about 20 people with suspected links to Islamic State, whose battle lines in Syria and Iraq have included nationals from several Asian countries.

HISTORY OF ATTACKS

Indonesia has the world’s largest Muslim population, the vast majority of whom practise a moderate form of the religion.

The country saw a spate of militant attacks in the 2000s,the deadliest of which was a night club bombing on the holiday island of Bali that killed 202 people, most of them tourists.

Police have been largely successful in destroying domestic militant cells since then, but officials have more recently been worrying about a resurgence inspired by groups such as Islamic State and Indonesians who return after fighting with the group.

Alarm around the world over the danger stemming from Islamic State rocketed after the Paris attacks and the killing of 14people in California in December.

On Tuesday, a Syrian suicide bomber killed 10 German tourists in Istanbul. Authorities there suspect the bomber had links to Islamic State.

Among those arrested in Indonesia’s crackdown late last year was a member of China’s Uighur Muslim minority with a suicide-bomb vest. Media said two other Uighur suspects were on the run.

Indonesian security forces have also intensified a manhunt for a militant leader called Santoso, regarded as Indonesia’s most high-profile backer of Islamic State, in the jungles of Sulawesi island. Santoso had threatened to unleash attacks in Jakarta.

– Reuters

Factories blamed for mass fish death

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

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Viet Nam News   THU, 14 JAN, 2016 6:32 PM

DONG NAI – Farmers in the southern province of Dong Nai said they disagree with the contention that a low oxygen content in water caused the death of roughly 200 tonnes of fish in Dong Nai River recently.

Surveys from the Environmental Protection Bureau under Dong Nai Province’s Department of Natural Resources and Environment showed that the decline of dissolved oxygen content caused the deaths, local authorities have said.

Analysis showed that the concentration of dissolved oxygen in the water early this month was between 1.51mg/l to 1.92 mg/l while the required ratio was 4 mg/l.

According to Vo Niem Tuong, head of the Environmental Protection Bureau, the high density of fish and the narrow distance between cages affected the living environment of the fish.

Food that had been in cages a long time created bacteria, which also contributed to the reduction of oxygen, he said.

Fish breeders do not use professional standards and only use techniques based on their personal experience, environmental officials said.

The Dong Nai Province’s Veterinary Bureau, however, agreed with the farmers that the cause of the death of fish was polluted water discharged from factories, and not the farmers’ breeding methods.

Bureau officials said that they had told farmers in the past to breed fewer fish in cages, and the farmers had followed their instructions.

Farmers said that water pollution was the cause but noted that the authorities did not mention this factor in their report.

Tran Van Tinh, whose five tonnes of fish died during the incident, told Nguoi Lao Dong (The Labourer) newspaper that he had invested billions of dong to operate a fish farm. He lost most of his money after the fish died.

Vu Dinh Doanh, who was able to save half of his fish, said the authorities’ conclusion was groundless, based on his years of experience in breeding fish. If fish died in such large numbers, it would have happened before as well, he said.

In addition, feed for the fish is expensive, so he would not waste it, he added.

Several households in the village said that when their fish died, the fish living in the wild also died, so the breeding method was not the reason for the deaths.

“We know that at the end of each year, enterprises in nearby industrial parks clean their factories. The untreated waste water causes polluted water. We expect the Police Department against Environmental Crime to clarify this issue,” Nguyen Van Duong, one of the farmers facing serious losses after the incident, was quoted as saying in the paper.

The farmers said there were dozens of pipes discharging waste water from factories to the river.

Police officials have also begun investigating the incident.

On January 3-5, fish in many fish farms unexpectedly died. The total amount was more than 200 tonnes, causing heavy losses to 150 fish-breeding households in Hiep Hoa Commune.

According to the Dong Nai Province’s Department of Agriculture and Rural Development, the density of fish cages in the area exceeds the planned density.

There are a total of 272 fish cages owned by 215 households.

The Department of Agriculture and Rural Development, which has asked the Department of Natural Resources and Environment to strengthen monitoring of water quality in recommended areas, said it would improve inspection and strictly punish acts of environmental pollution.

In a related development, the Ba Ria – Vung Tau Province’s Department of Agriculture and Rural Development has worked with the provincial Judicial Department to help farmers in Long Son Commune in Vung Tau city to complete procedures to proceed with a lawsuit against 14 enterprises in Tan Thanh District for creating pollution in the Cha Va River, causing serious losses to their fish farms.

Earlier, the provincial government had organised a meeting between the enterprises and farmers.

It was estimated that the pollution level was 76 per cent and total required compensation was VND13 billion (US$578,000).

Blasts, gunfight in Indonesian capital; at least 6 dead

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http://www.nationmultimedia.com/aec/Blasts-gunfight-in-Indonesian-capital;-at-least-6–30276861.html

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THU, 14 JAN, 2016 12:57 PM

Jakarta – Militants launched a gun andbomb assault killing at least six people in the centre of theIndonesian capital on Thursday, police said, in an attack thatfollowed a threat by Islamic State fighters to put the countryin their “spotlight”.

Media said six bombs went off and a Reuters witness saw three dead people and a gunfight going on. One blast was in a Starbucks cafe and security forces were later seen entering the building.

Police said they suspected a suicide bomber was responsible for at least one of the blasts and up to 14 militant gunmen were involved in the attack, Metro TV reported.

“The Starbucks cafe windows are blown out. I see three deadpeople on the road. There has been a lull in the shooting butsomeone is on the roof of the building and police are aimingtheir guns at him,” said a Reuters photographer.

Indonesia has been on edge in recent weeks over the threatposed by Islamist militants and counter-terrorism police havelaunched a crackdown on people with suspected links to Islamic State.

“We have previously received a threat from Islamic Statethat Indonesia will be the spotlight,” police spokesman AntonCharliyan told reporters. But he said police did not know whowas resposible.

He said three policemen and three civilians had been killed.

“I saw a police officer shot right in front of me,” onewitness told TV One.

One explosion went off in front of a shopping centre calledthe Sarinah mall, on a main avenue. Media said a police postoutside the mall was blown up.

Police snipers were deployed among hundreds of othersecurity officers.

A U.N. building near the scene was in lock-down with no oneallowed in or out, a witness said. Some other high-risebuildings in the area were evacuated.

Indonesia’s central bank is located in the same area, and aspokesman for the bank said a policy meeting was going ahead anda decision on interest rates would be announced as planned laterin the day.

An explosion was heard in the western suburb of Palmerah,according to a domestic media tweet, but police said they couldnot confirm a blast there.

Indonesia has the world’s largest Muslim population, thevast majority of whom practise a moderate form of the religion.

The country saw a spate of militant attacks in the 2000s,the deadliest of which was a nightclub bombing on the holidayisland of Bali that killed 202 people, most of them tourists.

Police have been largely successful in destroying domestic militant cells since then, but officials have more recently beenworrying about a resurgence inspired by groups such as IslamicState and Indonesians who return after fighting with the group.

The last major militant attacks in Jakarta were in July 2009, with bombs at the JW Marriott and Ritz Carlton hotels.

– Reuters

Protecting the heritage of batik

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/aec/Protecting-the-heritage-of-batik-30276855.html

aec news

THE JAKARTA POST
ASIA NEWS NETWORK   THU, 14 JAN, 2016 10:03

TWO DISTRICTS IN CENTRAL JAVA WORKING TO PROTECT THEIR TRADITION AGAINST MASS PRODUCTION IN CHINA

For more than 200 years, Surakarta in Central Java has had two special districts, Kampung Laweyan and Kampung Kauman, which are well known not only for their age, but also for their historic batik industries.

President Joko “Jokowi’ Widodo poses in a batik shirt. In the early period of his serving as Surakarta mayor in 2005, the city administration was developing Laweyan as a batik centre and as a cultural heritage zone.

Formerly, the two areas enjoyed a heyday as batik trading centres. However, both neighbourhoods ceased their activities as handmade and printed batik fabrics were overwhelmed by modern batik products from China.

The dark period lasted from the 1980s until 2004, when the city’s batik industry entered its revival. Today, after more than 10 years, batik has turned Kauman and Laweyan into popular shopping and tourist destinations.

“Kampung Laweyan tends to serve as an educational tourist spot, where visitors mostly observe the district and learn how to make batik designs,” the chairman of the Kampung Laweyan Development Forum (FPKBL), Alpha Fabela, said.

In the early period of Joko “Jokowi” Widodo serving as Surakarta mayor in 2005, the city administration was actually already developing Laweyan as a batik centre and as a cultural heritage zone.

The 24-hectare zone has various heritage buildings that have a unique blend of Javanese, European, Chinese and Islamic architectural features surrounded by tall fences. Laweyan’s narrow alleys are where the houses of batik makers of the early 20th century can be found.

Therefore, the development of Laweyan as a batik district is directed toward the creation of a home-gallery atmosphere. “The old buildings are revived not only as residences, but also as batik production houses and galleries,” said Surakarta Culture and Tourism Agency chief Eny Tyasni.

Through a tourism package, visitors are taken around to inspect the historic traces of Laweyan’s batik industry from the 1900s. This package includes homestay facilities and practising handmade and printed batik making.

Kampung Laweyan also offers other historic sites, such as the tomb of Kyai Ageng Henis (an ancestor of the Mataram kings), the house of Kyai Ageng Henis and Sutowijoyo (or Panembahan Senopati, founder of the Mataram kingdom) and the house and museum of H Samanhudi, founder of the Islamic Trade Union (SDI).

“We’re conserving 30 historic buildings in Laweyan to support the promotion of heritage tourism. The budget is provided by the Public Works and Public Housing Ministry and the city administration,” revealed Eny.

As a tourism zone, Alpha said the city administration had not yet supplied Laweyan with supporting infrastructure like guideposts, transportation access and parking facilities. “The Batik Solo Trans [BST] route that should pass Kampung Laweyan has no transportation access yet,” he said.

Kauman, the other batik center in Surakarta located not far from the main road, Jl Slamet Riyadi, has maintained the tradition because of the many (royal servant) batik makers of the Keraton Surakarta (Sultanate Palace) living in the district.

While Laweyan produces a lot more modern-styled batik, Kampung Kauman mostly turns out batik with classic motifs based on palace standards by using silk material.

Apart from batik, Kampung Kauman also boasts historic structures such as the (traditional Javanese) mansions, (pyramidal) houses, colonial buildings and Javanese-Dutch architectural constructions.

“Tourism in Kauman is combined with the Laweyan package because both share heritage and batik characteristics. We’ve built city walk facilities for easier access to Kauman,” added Eny.

A batik entrepreneur in Kauman, Gunawan Setiawan, said that through the Association of the Kauman Batik Tourism Village (PKWBK) Kauman residents had been sharing responsibilities with the Surakarta city administration.”The city government takes care of the district’s reordering, while residents create Kauman’s brand as a batik and heritage village,” he indicated. The branding is achieved through batik events like Batik Day and free batik-making workshops for students.

“We’re promoting Kampung Kauman as a religious, historic, educational and tourism spot. Kauman’s proximity to the palace, the Grand Mosque and Pasar Klewer enables it to offer an appealing tourism package,” added Gunawan.