Restored Imam Turki bin Abdullah Royal Reserve Thrives with Wildlife

Covering a vast 91,500 square kilometers, the Imam Turki bin Abdullah Royal Reserve is a treasure trove of biodiversity. SPA
Covering a vast 91,500 square kilometers, the Imam Turki bin Abdullah Royal Reserve is a treasure trove of biodiversity. SPA
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Restored Imam Turki bin Abdullah Royal Reserve Thrives with Wildlife

Covering a vast 91,500 square kilometers, the Imam Turki bin Abdullah Royal Reserve is a treasure trove of biodiversity. SPA
Covering a vast 91,500 square kilometers, the Imam Turki bin Abdullah Royal Reserve is a treasure trove of biodiversity. SPA

The Imam Turki bin Abdullah Royal Reserve is breathing new life into northeastern Saudi Arabia. In line with Vision 2030 and the Saudi Green Initiative, the reserve is returning to its natural splendor and witnesses a return of wildlife populations, the Saudi Press Agency reported on Saturday.
An ambitious project focused on reintroducing and increasing the numbers of iconic species, like the Arabian oryx, sand gazelle, Houbara bustard, and red-necked ostrich. The flourishing vegetation cover has become a haven for a diverse range of birds, which are vital to preserving the balance of the ecosystem by controlling insects, small rodents, and carrion, SPA said.
Bird-nesting activity has been observed, alongside a return of sand cats, wild cats, foxes, honey badgers, and desert hedgehogs.
The reserve is also seeing a resurgence of reptiles like lizards and snakes, alongside a thriving insect population, SPA said.
Covering a vast 91,500 square kilometers, the Imam Turki bin Abdullah Royal Reserve is a treasure trove of biodiversity. It boasts unique varieties of plant, including large trees, shrubs, and a year-round perennial plant cover. The reserve even harbors a collection of plants with valuable medicinal and aromatic properties.
The large-scale restoration effort is transforming the reserve into a flourishing natural haven, demonstrating Saudi Arabia's commitment to conserving the environment for future generations.



Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
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Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 

When you think about the food that astronauts eat in space, lobster, haddock and foie gras probably don't spring to mind - but that's exactly what France's next visitor to the International Space Station (ISS) will be dining on.

According to BBC, Astronaut Sophie Adenot has teamed up with award-winning French chef Anne-Sophie Pic to create a menu of gastronomic delights that will travel with Adenot to the ISS next year.

Instead of the usual freeze-dried nutrients that astronauts eat, Adenot, 42, will be choosing from the likes of “Foie gras cream on toasted brioche” and “Lobster bisque with crab and caraway.”

The menu - which the European Space Agency (ESA) has dubbed “a pinch of France in space” - includes four starters, two main courses and two desserts.

Adenot said the dishes, which also include braised beef, and chocolate cream, will not only “delight our palates” but also help her feel connected to Earth, and her home country.

“Her (Pic's) cuisine signature is deeply influenced by the terroir. This is important to me because I grew up in the countryside, and it will remind me of my roots,” she was quoted as saying in an ESA statement.

There are strict rules for food on the ISS - it must be crumb-free, lightweight and keep for at least 24 months, the ESA says.

Therefore, most meals are canned, vacuum packed or freeze-dried, with fresh fruit and vegetables a rare luxury that can only be enjoyed when a spacecraft arrives with new supplies.

But to keep things interesting, boost morale, and help with crew bonding, every tenth or so meal is one prepared especially for each astronaut, with these “bonus meals” often made in partnership with a chef.

Famous for her haute cuisine, Pic, 55, has the most Michelin stars of any female chef in the world - 10.

She says this project is "pushing the boundaries" of gastronomy, as she worked with her team to create special food, while keeping within the technical constraints.

“Cooking for space is an exhilarating challenge,” she was quoted as saying by the ESA.