i Issue 9

“i” is an enrichment magazine that stands out boldly from the rest. If you have learners who have little interest in reading and cannot seem to get past the first page or if you simply want to provide an exciting reading experience for your child, let them read i. “i” also contains info bites, brainteasers, YouTube videos, SEL questions and word-bank.

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4 Números

en aquest número

2 min.
editor's note

Dear Reader, This issue is all about…FOOD! Many people from all over the world love food. It is no wonder that the MasterChef television series, which was first produced in the United States, is so popular worldwide that we now have MasterChef Asia and MasterChef Singapore. It is heartening to see how food from different cultures is celebrated. You must have many favourites, such as chilli crab, fried chicken, ghee rice and so forth, but have you tried unusual dishes such as boiled tuna eyeballs? How about fermented shark, which has been left buried underground for three months? Perhaps, you might have even tried fried cockroaches? These are but some of the more exotic dishes in different cultures! Find out more in ‘Food from around the world’ (pages 38-39). All food must be taken…

3 min.
fancy a lab-grown burger?

Imagine this – you are sinking your teeth into a 1delectable cheeseburger, complete with buttery buns, tangy pickles and of course, a 2succulent beef patty. As you let the textures and flavours dance around on your taste buds, the chef comes up to you and introduces the burger: it is the restaurant’s first ever meat-free, laboratory-grown burger. You cannot quite believe your ears. How could burgers be grown in a laboratory? Scientists had extracted cells from a cow, artificially developed muscle tissue and teased them into thin strands of meat. Although reality has not quite caught up with the 3romantic scenario above, people have certainly already started to cultivate food in laboratories. In 2013, expert tasters dug into the first-ever burger grown in a laboratory. Scientists had extracted cells from a cow,…

1 min.
now you know

100KG Methane/year Burp! Cows just burp too much! Cows are notorious for the amount of methane they produce. Just as any livestock, cows release gas by burping and through their rear, releasing methane into the air. However, partly due to the large amounts of food consumed, one cow releases about 100kg of methane per year, compared to 5kg for goats and 1.5kg for pigs. Although methane is a greenhouse gas just as carbon dioxide, the negative effect on the climate (trapping heat in Earth) of methane is 23 times higher than the effect of carbon dioxide. Therefore the release of about 100kg methane per year for each cow is equivalent to about 2,300kg of carbon dioxide per year!…

3 min.
organic food, anyone?

Have you ever stepped into a grocery store and felt torn facing sections where ‘organic’ food varieties are displayed alongside regular food products? Organic food choices are a common feature in today’s grocery stores. With the growing trend of health enthusiasts, organic food has developed a healthier reputation in comparison to its conventional counterpart. Controversy over both food groups continues as research findings have not concluded that one is significantly more nutritious than the other. So, what then sets these two food groups apart and can one be 1deemed healthier than the other? Is it worth 2splurging those extra dollars on organic produce? Plant-based foods…are farmed without the use of chemical or synthetic pesticides, genetically modified organisms (GMOs) and artificial fertilisers. The main difference between organic and conventional food lies in their farming…

2 min.
cooking with my teochew ah-ma

When it comes to cooking, grandmothers know best. My ah-ma (grandmother) was a Teochew (a Chinese dialect group) woman who, I remember fondly, was a brilliant cook. In fact, ah-ma made cooking look like a piece of cake. She knew every ingredie nt by heart and did not need a weighing scale or measuring cup to figure out how much of each ingredient needed to go into a dish. It was a pinch of salt, a dollop of flour or a splash of soy sauce. Ah-ma cooked with her heart and her senses, and the dishes always came out perfectly. She knew every ingredient by heart and did not need a weighing scale or measuring cup to figure out how much of each ingredient needed to go into a dish. If you ask…

2 min.
types of diets

Contrary to what many may assume, a diet is not always associated with weight loss. A diet is a way of eating to suit our body type to keep it healthy, avoid diseases and live a good life. There are many factors that influence an individual person’s diet, including everything from cultural and religious influences to lifestyle and medical requirements. It is thus not surprising that there has been an exponential increase in the number of diets available to suit the different types of people. Many people the world over are becoming vegetarians, a way of eating and living often sought after as a healthier choice. Research has shown that vegetarian diets cause fewer diseases than those diets that are heavily dependent on meat, especially red meat. Some go even further…