Kenya Court Convicts 4 Ant Traffickers, Including Belgian Teens, Fines Each $7,700

FILE PHOTO: Samples of garden ants concealed in syringes are presented to court, at the Jomo Kenyatta International Airport (JKIA) Law Courts, in Nairobi, Kenya, April 15, 2025. REUTERS/Monicah Mwangi/File Photo
FILE PHOTO: Samples of garden ants concealed in syringes are presented to court, at the Jomo Kenyatta International Airport (JKIA) Law Courts, in Nairobi, Kenya, April 15, 2025. REUTERS/Monicah Mwangi/File Photo
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Kenya Court Convicts 4 Ant Traffickers, Including Belgian Teens, Fines Each $7,700

FILE PHOTO: Samples of garden ants concealed in syringes are presented to court, at the Jomo Kenyatta International Airport (JKIA) Law Courts, in Nairobi, Kenya, April 15, 2025. REUTERS/Monicah Mwangi/File Photo
FILE PHOTO: Samples of garden ants concealed in syringes are presented to court, at the Jomo Kenyatta International Airport (JKIA) Law Courts, in Nairobi, Kenya, April 15, 2025. REUTERS/Monicah Mwangi/File Photo

A Kenyan court on Wednesday fined four men $7,700 each for attempting to traffic thousands of ants out of the country, in a case that wildlife experts say signals a shift in biopiracy from iconic animals like elephants to lesser-known species.

Authorities arrested two Belgian teenagers, a Vietnamese man and a Kenyan national on April 5, accusing them of trying to smuggle roughly 5,440 giant African harvester ant queens, which Kenyan prosecutors valued at around 1.2 million Kenyan shillings ($9,300).

However, retail prices in the UK suggest the haul may have fetched as much as $1 million if it had reached European shores, where ant keepers maintain colonies in large transparent vessels known as formicariums to observe their cooperative behavior.

Magistrate Njeri Thuku ordered the traffickers, who all pleaded guilty, to pay the fine or face 12 months in jail.



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.