Hundreds of thousands of motorbike taxi drivers in Rwanda will be able to change petrol motorbikes into electric cars Bloomberg reported that the Rwandan government has partnered with a local company, Rwandan Electric Mobility, to deploy electric scooters in the country’s capital, Kigali. Rwanda has a population of more than 12.6 million people living in an area of ​​26,338 square kilometers, and is the most densely populated country in Africa. The motorbike taxi industry, motorbike taxi service, or delivery is a popular method of transportation and delivery in this country, thanks to its affordable prices and access to all corners of the country. Therefore, the initiative to convert gasoline-powered motorbikes that are nearing the end of their service life to electric ones, will help about 100,000 current motorbike owners to have new and zero-emission vehicles. This move not only reduces the overall carbon footprint but also effectively extends the life of these vehicles. It also greatly reduces maintenance costs, car owners don’t need to worry about oil changes and refueling their vehicles. To launch the project, the Rwanda Environmental Management Agency (REMA) signed a contract with Rwandan Electric Mobility, and technical and financial support from the United Nations Development Program (UNDP) was also secured to promote the project. project progress. The trial phase, which is expected to last for 6 months, will convert about 30,000 motorbike taxis currently using gasoline engines to electric motorbikes.

Leaving a stable job, Ms. Trang Sula traveled to find the quintessence of traditional cuisine to promote to Hanoi’s diners. Many people regretted when she left her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have a rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Ms. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to bring back to Hanoi. Passion for traditional cuisine is the motivation for Ms. Trang Sula to keep the soul of the rustic dishes of the three regions of the country. She confided: “I have a special love for regional specialties. But love alone is not enough. I have to let people know about those specialties. I have to let people see that my country is rich. So yes, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy.” Saigon vermicelli is transferred directly by plane from Ho Chi Minh City to Hanoi to serve diners She shared that many customers favorably call her “the queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Through her meticulousness and determination, she creates something special and interesting. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City, but she managed to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Ms. Trang Sula has crossed thousands of kilometers of Saigon’s soup cake to contribute to the richness of Ha Thanh cuisine Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Interestingly, the dishes provided by Ms. Trang Sula still retain their native flavor. Diners can feel the rustic, rustic but delicate from those traditional dishes. Keeping the typical, pure and “primitive” flavors of the dish when brought from distant lands to Ha Thanh is not an easy task. It requires careful, meticulous, thorough and elaborate use. Above all, her love and passion for the quintessence of Vietnamese cuisine has helped Trang Sula achieve that “unthinkable”. You will be surprised and delighted to enjoy food from far away HCMC in its original style and taste. Ms. Trang Sula shared that she is cherishing many bigger plans and ambitions with traditional cuisine, continuing to spread her love for traditional Vietnamese cuisine.

Okunoshima Island in the city of Takehara is the site of an important toxic gas plant during World War II. After the war ended, the healthy rabbits were released into the wild, those that had been used to test chemical weapons were exterminated. Rabbits proliferate more and more, making the island now known as “rabbit island”. Today, hundreds of rabbits do not hesitate to roam the caves and alleys on the island. They are all wild rabbits, but are very friendly and approachable, especially with food handlers. Thousands of rabbits ‘occupy’ the Japanese island The island was hidden until 2014 when a video of a woman playing with lots of rabbits went viral on social media. Since then, people know more about the island and it attracts a large number of tourists every year. Visitors to Okunoshima are allowed to bring and feed the rabbits, as well as pet and play with them. In winter, the amount of food in the natural environment is scarcer, visitors bring food is also very good for the rabbits. Visitors reach the island by ferry from the coastal towns of Tadanoumi and Ōmishima. After landing, it only takes 1.5 hours for visitors to walk around the island. The island is now part of a national park and has several facilities such as the Okunoshima National Resort Village. There is accommodation, hot springs and local delicacies, as well as a campsite and the Okunoshima Tourist Center for guests. In addition to cycling, tennis, fishing, visitors can swim in the sea and swim in the outdoor swimming pool in the summer. Hoang Dung (translation summary)

Quitting a thousand-dollar job, Ms. Trang Sula wades to find the quintessence of traditional cuisine to promote to Ha Thanh customers. Many people will think that she is “crazy” when she leaves her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have an extremely rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to gather in Hanoi. Her passion for traditional cuisine is the driving force for her to keep the spirit of the rustic dishes of the three regions of the country. She confided: “ I have a special fondness for regional specialties. But love alone is not enough. Must let everyone know about those specialties. Gotta show everyone how rich and wonderful our country is. Therefore, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy. “. Saigon vermicelli is transferred directly by plane from Saigon to Hanoi to serve diners. Customers favorably call her “Queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Her feat, meticulousness and determination have created special and extremely interesting things. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City. Yet she was able to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Currently, she is cherishing many bigger plans and ambitions with traditional Vietnamese cuisine. Hopefully, in the coming time, traditional Vietnamese cuisine will shine everywhere with the love and passion of “Queen of Banh Gio” Vu Huyen Trang.