Word: shrimped
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Dates: during 2010-2019
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...site-specific example, in Southern Thailand converting mangroves into commercial shrimp farms yields financial returns of about $1,220 per hectare per year. However, this does not consider the rehabilitation costs of $9,318 per hectare necessary when the area has been "shrimped out" after five or ten years. Other economic benefits the mangroves provide include: collected wood and other forest products; cultivation for off-shore fisheries; and coastal protection against storms, a total of $12,392 per hectare over the course of nine years. If the developer were accountable for the mangrove depletion, would you still want to invest...
...tributaries run dry, seawater can creep more than 18 miles (30 km) inland. Vietnam has installed a series of sluice gates to hold back high tides as well as control annual monsoon flooding. This has allowed farmers to switch between growing rice in the wet season and raising shrimp in the brackish waters in the dry. The result has been more-effective land use and higher crop yields, and a doubling of farmers' incomes in the Delta since...
...popular Bourbon Street Restaurant and Oyster Bar, located atop the auxiliary wing of Bumrungrad International Hospital, www.bumrungrad.com. The outlet is part of a global lineup at the Mezz, a recently opened food court decorated like a large executive lounge. Apart from Bourbon Street's blackened redfish and popcorn shrimp, you can dine on sashimi, Vietnamese egg rolls and, in keeping with the hospital's increasing patronage from the Middle East, kebabs at a Lebanese stand called Beirut, which serves up to 400 of them a day. (See pictures of Bangkok, the capital of gridlock...
...come out looking and tasting roughly the same in every McDonald's in every part of America. (Teams led by other chefs work on other continents; that's why McDonald's has used rice patties as burger buns in Hong Kong and Taiwan and now offers a whole-shrimp sandwich on a steamed bun in Japan...
...designer Ed Turtle, this popular resort, tel: (1-869) 469 3346, now boasts well-known British-born chef Janice Ryan. Her dishes highlight the importance of marinades and seasonings - especially allspice and Scotch bonnet peppers - to the very best Caribbean cooking. Outstanding are conch chowder, coconut-water-and-rum shrimp salad and spice-rubbed snapper with tamarind...