Sila Sutharat, a roasted chicken street vendor from Phetchaburi,Thailand,has come up with a unique way of cooking chicken.He uses 1,000 mobile mirrors that concentrate sunlight into a strong beam(光束).

Like most other street vendors, Sila used to cook his chicken over a charcoal(木炭)fire.But that all changed in 1997,when an ordinary observation gave him a great idea.One day,he was hit by the sunlight reflected off the window of a passing bus,and he felt its heat."I could possibly change it into energy," Sila told himself. Then he started working on how to make use of the sunlight to cook his chicken.

"They said that I'd gone mad,and that cooking chicken like this was impossible,"Sila told reporters about how people reacted to his idea.But he didn't let their jokes get to him, and in the end he was the one who had the last laugh.He invented a panel featuring 1.000 small mirrors that could be moved.It worked exactly as he predicted,allowing him to cook a 1.5 kg chicken in just I0 to 15 minutes. “After a long time passed by, they'd say: "Actually,you could do it,'”Sila Sutharat recalls. Sila says that his invention can make the temperature go up to 312'C. This is why he always wears a special mask instead of a cook's hat when operating it.

Sila's solar roaster is an unusual sight.It has attracted quite a few curious people who are eager to taste Sila's sun-cooked chicken.He's been using this cooking method for two decades now.And he says it's much better than traditional roasting methods.It is free,cooks all parts of the chicken,and best of all,it's 100% clean. Phetchaburi Rajabhat University thought Sila's idea was very good and useful,so they awarded him an honorary science degree.

Dying for an ice-cream? A hundred years ago, you might have done just that. Until they were illegal in 1926 for their role in spreading tuberculosis (肺结核), ices were commonly sold in glasses, which were rarely cleaned. Scoop A wonderful Ice Cream World, the first exhibition of the British Museum of Food in King’s Cross, London, has a tower of these unlikely killers from the wide collection of experts Robin and Caroline Weir, authors of Ices: The Definitive Guide.

Yet the sweet pleasures of ice-cream were very much worth the risk. In the 17th and 18th centuries, they were regarded as a food only belonging to the super-rich, and a symbol of social position. It’s said that about 1 litre of ice-cream cost ￡50. “You really had to love your guests,” says Robin. Little wonder, he adds, that businessmen tried their best to keep their trade secret: “If you knew how to make ice-cream, it was a meal ticket for life.”

What businessmen wanted to conceal was just how they made ice-cream: with a handful of ingredients (原料), some ice, salt and a bit of effort. “you can create thousands of different kinds of ice-cream, ”Robin says. Yet, for all that, boring old vanilla (香草) remains the most popular. Nine out of ten ice-creams sold were vanilla ice-cream, according to the Ice Cream Alliance.

Whatever kind of ice-cream you like, it is all too easy to overeat, an experience likely to end in the pain known as “brain freeze”. Luckily, the way to deal with it is very simple — place your tongue on the roof of your mouth to help warm the nerve.

America has more than enough food for everyone to eat. But each year, billions of pounds of perfectly good food go to waste. Meanwhile, 34 million face hunger in the United States. As the country’s largest food rescue organization, Feeding America partners with food manufacturers, grocery stores, restaurants, and farmers to rescue food and deliver it to food banks serving our neighbors.

Each year, 108 billion pounds of food is wasted in the United States. That equates 130 billion meals and more than $408 billion in food thrown away each year. Shockingly, nearly 40% of all food in America is wasted.

Food goes to waste at every stage of food production and distribution — from farmers to packers and shippers, from manufacturers to retailers to our homes. Food waste in our homes makes up about 39% of all food waste — about 42 billion pounds of food waste, and commercial food waste makes up about 61% of all food waste or 66 billion pounds of food waste. Feeding America focuses on reducing food waste on farms and in food service, manufacturing, and retail. Last year, the Feeding America network and our partners rescued 4. 7 billion pounds of groceries. That food went directly to meals for people facing hunger. This makes Feeding America the largest food rescue organization in the country.

Food rescue, or food recovery, is the practice of collecting high-quality food that would otherwise go to waste and distributing it to people facing hunger. We work with manufacturers, retailers, and farmers to reduce food waste and get rescued food to people in need. We identify food at the risk of going to waste, offer rescued food to food banks, safely ship food over long distances and keep food fresh longer once it reaches a food bank.