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Japan minister says he never asked adviser to contact Toshiba shareholders

Instead of preaching to HK, EU should learn some lessons

Họa mi Siu Black: Cầu nguyện cho những ai chà đạp tôi sống tốt hơn

Họa mi Siu Black: Cầu nguyện cho những ai chà đạp tôi sống tốt hơn
giadinh.net.vn - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from giadinh.net.vn Daily Mail and Mail on Sunday newspapers.

UK s Drax signs deal with Mitsubishi for negative-emissions capture technology

3 minute read A woman walks a dog past Drax power station during the sunset in Drax, North Yorkshire, Britain, November 27, 2020. REUTERS/Lee Smith Drax Group (DRX.L) has signed a long-term deal for carbon capture technology with Japan s Mitsubishi Heavy Industries (MHI) (7011.T), paving the way for negative emissions from its UK plant by 2030, the firms said on Thursday. By applying MHI s carbon capture solvent at its biomass-fired power plant, Drax could ultimately remove more carbon dioxide from the atmosphere than is emitted across its operations. To reach the Paris climate target of limiting global warming to 1.5 degrees, carbon removal needs to start as soon as possible, Drax s chief executive Will Gardiner told Reuters.

Michelin Star Chef Finds Confidence in the Flavors of His Taiwanese Upbringing

This story is published in partnership with Life & Thyme. Jon Yao got off to a prodigious start in the limelight. In 2016, his parents leased a place in a strip mall in Santa Monica with the intention of creating a fast-casual, lunchbox joint for UCLA students. Instead, Yao then 25 years old took it over and opened his restaurant, Kato, which immediately drew attention for its ambitious and photogenic plates, like a buttermilk pudding adorned with rose ice and smoked hamachi with scallion oil. Squeezed into a 970-square-foot space with a smart tasting menu, it was heralded as a broadly Asian restaurant with Taiwanese, Chinese, Californian and Japanese influences. It was still representative of who I am, but less focused, he says. Halfway through, I served my mom s steamed fish, and it was well-received by our guests. That gave me confidence in the flavors of my childhood.

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