MIKOGEST will use ICT and Big Data analysis techniques to deepen the sustainable management of mycological resources
Last March was held a new meeting of the operational group MIKOGEST (Dynamic & Innovative Management of Mycological Resources) to address the work of the innovation project it plans to carry out. The aim is to manage the regulation of this resource by tools based on Information and Communication Technologies (ICT), within a framework that guarantees sustainability in the use of the resource, traceability in the value chain and provides useful information to the collector and the business sector.
To achieve this objective, the aim is to generate a Big Data analysis system that provides the necessary information to guarantee the sustainability of both the activity and the habitats, offering precise knowledge of the production capacity of these habitats in real time (through estimates of production in each place and moment), and also processing precise parameters of the demand, commercialization and exploitation of the resource. ICT will also be used to establish communication and information transmission channels with the agents involved in the sector (collectors, consumers, marketers or processors, owners of producing habitats and administrations involved).
This operational group was set up in 2018 and is coordinated by the Cesefor Foundation, which is accompanied in the consortium by the Forest Science and Technology Centre of Catalonia (CTFC), the Federation of Forestry Associations of Castile and León (FAFCYLE), the Confederation of Spanish Forestry Organisations (COSE) and the Spanish Federation of Mushroom and Truffle Growers (FETRUSE). The Federation of Mycological Associations of Castilla y León (FAMCAL), the Forest Association of Burgos (ASFOBUR) and the Forest Association of Salamanca (ASFOSA) also participate as collaborators, as well as the participation, as a collaborating entity, of the Regional Government of Castilla y León. It is worth noting that two of these members (Cesefor and CTFC) are also partners of INCREDIBLE project.
Why MIKOGEST operational group?
The high demand for both internal and external consumption of wild mushrooms is fostering the activity of marketing this product, there are many companies located in the main producing areas of Spain, and creating new ones, contributing through employment to the establishment of the population in disadvantaged rural areas, impacting positively on the rural economy. The lack of supply of these food products is often due to inefficient information and resource management.
Mushroom pickers carry out this activity without any kind of professionalization, and often there are not even basic requirements or knowledge for the development of the activity, generating in many cases a lack of traceability and healthiness of the product.
Some regional public administrations (such as Castilla y León) are addressing the regulation of the sector, incorporating regulations on mycological exploitation and establishing criteria that will condition the activity of harvesting and marketing of wild mushrooms.
The innovation project of the operational group MIKOGEST has a duration of two years and has benefited from EAFRD funds in the 2019 call for innovation projects of general interest by Operational Groups of the European Innovation Partnership for Agricultural productivity and Sustainability (EIP-AGRI) with a total budget of 584,000 euros (467,200 euros FEADER and 116,800 euros AGE).
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Tiny house with elaborate – and erotic – frescoes unearthed at Pompeii
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Situated in the central district of the ancient city, the house is smaller than normal and unusually lacks the open central courtyard – known as an atrium – that is typical of Roman architecture, the Archaeological Park of Pompeii, which oversees the site, said in a statement Thursday.
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This change could have occurred due to shifting trends in Roman - and particularly Pompeian - society, during the first century AD, archaeologists said.
Pompeii was destroyed by the eruption of Mount Vesuvius in AD 79 when its buildings and thousands of inhabitants were buried beneath layers of ash and pumice. This coating perfectly preserved the city for millennia, making it one of the most important archaeological sites in the world as it offers an unprecedented insight into Roman daily life.
This latest discovery spotlights the ornate decorations that rich Romans enjoyed in their homes – several frescoes depict mythical scenes and others are decorated with plant and animal motifs on a white background.
One small square painting set against a blue-painted wall depicts intercourse between a satyr and a nymph, while another shows Hippolytus, son of the mythical Greek king Theseus, and his stepmother Phaedra who fell in love with him before killing herself when he rejected her in disgust.
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He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge
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From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.
“Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.
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Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.
Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.
“We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”
As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.
“I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.
Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.
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Nima Rinji Sherpa’s ears are still tinged black from wind chill, an occupational hazard of climbing to heights where humans struggle to breathe, and where the weather can turn deadly in an instant.
This month, Nima became the youngest person to summit all 14 of the world’s highest peaks, but the 18-year-old Nepalese mountaineer is already getting ready for his next big feat.
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Speaking to CNN via video call from the Nepali capital Kathmandu last week, Nima said he’s taking a couple weeks’ rest before preparing to climb the world’s eighth-highest mountain, Manaslu, with Italian mountaineer Simone Moro – in winter, alpine-style.
“That means we’re climbing an 8,000-meter mountain in winter… There’s no fixed ropes for us, there’s no (supplemental) oxygen for us, there is no support for us. So, it’s like pure human endurance,” Nima said. “It has never been done in the history of mountaineering.”
After that, “I’ll take some rest,” Nima laughed.
On October 9, Nima reached the top of the 8,027-meter (26,335-foot) Shishapangma along with his partner Pasang Nurbu Sherpa. For Nima, it was the final of the “eight-thousanders,” the 14 peaks recognized by the International Climbing and Mountaineering Federation as standing more than 8,000 meters above sea level.
Describing the moment of summiting the final peak as “pure joy,” Nima said his motivation comes from his family, many of whom are renowned mountaineers.
His father, Tashi Lakpa Sherpa, has climbed Everest nine times, and at age 19 became the youngest person to summit without bottled oxygen. His uncle Mingma Sherpa became the first South Asian climber to summit the 14 peaks in 2011.
“My uncles and my father, they are way more successful than I would ever be because they came from a very small village. To even dream about being this successful, for them it was really hard,” Nima said. “I have the privilege that they didn’t have.”
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He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge
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From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.
“Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.
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Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.
Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.
“We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”
As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.
“I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.
Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.
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