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The foods we eat can go a long way in boosting our moods. Here are our favorite snacks for happiness, according to science. Achieving happiness is top of mind for many people, and we'll try just about anything to get it. Whether it's therapy, exercise or meditation, we all want to bring more peace and joy into our lives. When we think about what makes us happy, our diet isn't usually at the top of the list (unless your favorite fast-food joint brings joy to mind). The foods we eat actually play a major role in how we feel. Studies...

VIDEOAfter doing a some research on my previous video of a berserk video smashing his bicycle against a vehicle to the extent of smashing the window to bits, it turned out the culprit was a prominent oncologist in British Columbia by the name of Dr. Kim Chi whose uncontrollable rage was sparked by comedian Alex Lasarev who used humor to mock the official Covid narrative. Of course, no legal action has been taken against Dr. Chi since the government North of the Border has become as politically weaponized as here in the States. Oh, and I had to laugh especially...

Even the most fervent germaphobes among us will agree that not all bacteria are worthy of a glob of Purell. Still, just the word “bacteria” is enough to bring a grimace to someone’s face. And why not? Popular culture has made countless movies about worlds where tiny microbes exterminate humans, and the list of infamous bacteria is formidable — tuberculosis, salmonella and Clostridium, to name a few. But behind the fear and disease, there’s a duality. Bacteria sicken yet protect our bodies. They can topple civilizations but can nourish our food. We actively try to avoid them, yet microbes permeate...

If you’ve ever put away a serving of house-fermented vegetables at a fancy restaurant or had a roommate taking up your counter space with a crock of slowly bubbling sauerkraut, it’s likely you have Sandor Katz to thank. The self-styled “fermentation revivalist” has become a globe-trotting mascot for the power of bacteria and yeast to create delicious food, a kind of modern-day Johnny Appleseed of tangy, savory flavors. Katz discovered fermented foods in the early 1990s when, after receiving an H.I.V. diagnosis, he moved from his hometown of New York City to a queer community in rural Tennessee, where preserving...

Some big-ticket purchases come with gifts that we are quick to discard. But not for this South Korean man who found something far more valuable instead. He discovered 110 million won (S$130,000) in cash hidden underneath a kimchi refrigerator that he had purchased online, reported MBC News on Monday (Aug 9). While cleaning the fridge, he found hundreds of 50,000 won bills covered in plastic and taped under the household appliance. Instead of keeping the money, the Jeju resident went to the police to lodge a report on Aug 6. A police officer who handled the case told MBC: "It...

South Korean social media influencer Hamzy eating kimchi in a YouTube video. Chinese social media sites have banned Hamzy after she gave a thumbs-up emoji to a comment critical of China for claiming to be the origin of the dish. A renowned South Korean academic activist has taken the simmering row with China over which country invented kimchi to a new level – by placing an advertisement in The New York Times promoting it as a purely Korean culinary offering. Seo Kyoung-duk, a professor at Sungshin University in Seoul who specialises in publicity, said he launched the campaign announcing Kimchi...

To those who know Kimchi, this may seem like a joke – but it’s not. I first learned to love kimchi when I had it made by a friend’s Oma 30-odd years ago, and I got pretty spoiled on the home-made stuff. We occasionally find jarred, refrigerated kimchis that can rival home-made in local supermarket produce aisles, but not reliably; and getting to the closest ethnic market is a traffic/parking nightmare. I happened to see the Jayone pictured above in a local store, and bought it just for larks – but to my surprise, it’s actually very good! It may...

First, it was an unexpected appearance at President Donald Trump's impeachment hearings, and now it’s a barrier-breaking debut during one of the year’s most watched sporting events. Drag queens, for the first time, will appear in a Super Bowl advertisement. “RuPaul’s Drag Race” alumni Kim Chi and Miz Cracker will make history in a commercial for hummus brand Sabra during the football championship game Feb. 2, when the Kansas City Chiefs will face the San Francisco 49ers. In the teaser for the ad campaign, which the New York-based company posted on its YouTube channel last week, Miz Cracker clumsily attempts...

It's salty. It's sour. And it's often spicy. But kimchi is also an indispensable element of both Korean cuisine and culture. "The word kimchi simply means 'salted vegetable,'" says Saehee Chang, owner of Korea Konnect and Kosari Kimchi, a local product line based on Chang's mother's kimchi recipe. "And for Koreans, it's part of who we are. It's a constant seen at almost every meal. And it's a very strange thing to run into someone who is Korean who doesn't like kimchi." For many, including Chang, kimchi is also about making connections. "To me, kimchi represents community and coming together,"...

PYONGYANG, North Korea (AP) — Kim Jong Un wants to turn the art of kimchi-making into a science. And the North Korean leader is putting his money where his mouth is. On the outskirts of Pyongyang, surrounded by snow-covered farms and greenhouses, stands one of Kim’s latest pet projects, the Ryugyong Kimchi Factory, which produces 4,200 tons of the iconic Korean pickled vegetable dish a year. The shiny new facility replaces an older factory and opened in June last year after getting Kim’s final seal of approval, according to manager Paek Mi Hye. The factory is intended to showcase Kim’s...

Kimchi, a well-known traditional fermented Korean food, is highly effective in preventing influenza virus in winter, according to the results of cell·animal experiments. A joint research team from the Korea Food Research Institute and the World Institute of Kimchi recently announced that lactic acid bacteria and fermentation metabolites in kimchi inhibit the growth of influenza virus -- proving kimchi's effectiveness against flu for the first time in the world, along with the genetic information of strains(metagenome), fermentation metabolites, and bioactive mechanism. Flu viruses are pathogens that cause acute respiratory conditions in winter. Swine flu (influenza A), which struck the world...

For most Koreans,” says Yena Lee, of the South Korean Cultural Heritage Administration, “real kimchi is homemade kimchi, preferably made by their mothers.” When autumn slides into winter, making the spicy fermented vegetable dish becomes especially important in South Korea. After Chuseok, the fall harvest holiday, many Korean families set aside a weekend in late November or early December for kimjang, the practice in which near-industrial quantities of pogi kimchi (the most common kind, made with napa cabbage) are made in homes across the country to sustain Koreans through the cold months. Kimjang season is so important to Korean life...

I hope you find this as interesting as I did. I especially like the twin ideas of having mothers help cook the food and also inspecting the food along the supply chain to make sure the young soldiers are getting tasty, nutritious meals. We should do something like that.

After a 19-gun salute wreathed the parade ground at Camp Humphreys in white smoke on June 29, South Korea’s Minister of National Defense, Song Young-moo, and United States Forces Korea (USFK) Commander, General Vincent Brooks, cut the ribbon at the United Nations Command and USFK’s new headquarters. The massive $10.8 billion garrison in Pyeongtaek—America’s largest overseas military base—is in the final stage of a more than decade-long expansion project. About 45 miles south of the joint command’s former headquarters in metropolitan Seoul, it is expected to house nearly 45,000 troops, contractors, and family members by 2022, following the largest peacetime...

So you want to go out in town and try out a restaurant your friends told you about? Well, Here's some helpful tips on how to order, even if your Korean speaking skills are limited. Meats: When you go out to eat at a Korean restaurant with meat as the main dish, you will want to order a bit differently than you would at an American restaurant. Of course, if you are ordering a steak or a hamburger it is no different. However, if you are ordering meat to be grilled at your table you will normally order by the...

South Korea's trade deficit in kimchi, its proud traditional side dish of fermented cabbage, reached an all-time high last year as low-priced Chinese imports flooded the market, statistics showed Wednesday (Jan 17). The spicy foodstuff is emblematic of Korean cuisine and accompanies almost every meal served in the country, whatever its culinary origins, with kimchi-making still an important annual ritual for many families. But the commercial market has been deluged by Chinese producers in recent years, resulting in what has been dubbed the "kimchi deficit".

For older generations it may conjure ghastly memories of cold school dinners, but thanks to the "clean eating" craze sweeping the UK, cabbage has become cool. In a sign that fermented cabbage has achieved food craze status, Britain's restaurant chains are starting include pickled cabbage dishes like German sauerkraut and Korean kimchi on their menus in a bid to be trendy. The Slug and Lettuce, Byron and Greene King pubs have cottoned onto the trend and are selling burgers which feature kimchi, while Loch Fyne is offering a Confit Duck Leg with kimchi cabbage on the side. Supermarkets are also...

If you like Korean food, you might get mighty hungry watching this VIDEO in which I go thru the steps of how I invented the Korean Arepa last Friday. Basically it consists of an arepa which is made from pre-cooked corn flour. Be sure to use the one in the yellow or orange package marked "PAN" with a pic of a woman wearing a polka dot head clothe. Easy to find in South Florida supermarkets. After it is cooked, open a pocket in the arepa and place spicy Korean style meat. In the video ordinary flap meat was used but...

Manjo Kim was turned down by 11 American universities when she wanted to do further research on the dishWhen Dr Manjo Kim told her chemistry professor that she was keen to pursue research on kimchi, he scoffed. The then-Korean marine biochemistry undergraduate at Pusan University, and later Seoul University, was interested in her country's national condiment. Undeterred, she decided to apply for PhD fellowships at 11 American universities to do research on kimchi, but was turned down. Finally, she was accepted into Leeds University in Britain, where she wrote her doctorate dissertation on the topic in the 1960s.

Best I can tell, the former South Korean minister of food, agriculture, forestry and fisheries is trying to convince me that fermented cabbage could be sold at Sephora as a regenerative skin-care product. “I’m 73 years old,” says Sung-Hoon Kim, standing under the Gwangju World Kimchi Culture Festival tent in Bull Run Regional Park last Friday in Centreville. “Do you see any wrinkles on me?” As I inspect his round, friendly, bespectacled face, I have to admit that I don’t. Well into his eighth decade on Earth, Kim has no crow’s feet around his eyes and no apparent worry lines...