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The need to protect human rights in Yemen
With no end to the humanitarian threat posed by the Houthi rebel militia, the Yemeni Ministry of Human Rights has published a Preliminary Report on the Human Rights Situation in Yemen. The comprehensive report, composed by the Ministry's Leadership Council, details the extent of human suffering in Yemen in two years between January 2015 and January 2017, covering the Houthis' countless breaches of international humanitarian law, be it the targeting of civilians, the recruitment, maiming and killing of children, the denial of education and healthcare or the oppression of basic freedoms.
Yemen's legitimate President Marshal Abd Rabbu Mansour Hadi, in his foreword to the report, condemns the Houthi and Saleh-supporting militia that have "taken Yemen into a meaningless war, and destroyed its social fabric, economic and financial resources and infrastructure." President Hadi recounts the turmoil of the militia's systematic killing of civilians, children and the elderly; kidnappings; disappearances; sieges and suppression of civic freedoms, equating these deplorable terrorising acts with those of Al Qaeda or Da'esh.
Welcoming the intervention of the Arab Coalition in Yemen, the report reiterates President Hadi's complete support for the military procedures that the Coalition has taken to defend the legitimacy, unity and territorial integrity of the Yemeni state. However, where there have been mistakes in targetting, the report recommends that the facts are investigated and those responsible are held to account.
Mohammed Askar, Yemen's Vice Minister of Human Rights alo renews his government's appeal to all international organisations and human rights mechanisms to look carefully at the Yemeni crisis in order to achieve sustainable peace in all parts of Yemen by ending the coup d'état in adherence with international resolutions, notably UN Resolution 2216.
The appeals reflect those made by H.E. Mohamed Taha Mustafa, the Yemeni ambassador to Belgium and the European Union, who was welcomed to the European Parliament's Delegations for relations with the Arab Peninsula earlier this month. In his speech, he underlined the disruptive role of the Houthis rebels supported by Iran and their continuous boycott of all attempts to secure the peaceful transition promoted by the legitimate elected government and the Saudi-led coalition. The Ambassador appealed to the European Parliament and EU governments to put pressure on Iran to cease interfering with internal Yemeni affairs and stop supporting the Houthi rebels.
The latest Special Edition of Saudi Arabia in Focus on Yemen covers recent Saudi Arabia's humanitarian action in country, the Kingdom's approach to addressing the crisis and the progress being made in combating the threat of Al Qaeda in the Arabian Peninsula.
Abdulrahman S. Alahmed
Ambassador and Head of the Saudi Mission to the EU
Aden, Hadi, Houthis, Human Rights, Iran, Sana'a, Saudi Arabia, Yemen
Houthis, Salah Party Refuse to Discuss UN Proposed Hodeidah Agreement
Now Online: Focus on Women in Saudi Arabia
Saudi Ambassador reiterates Kingdom's support for the Palestinian People and their Right to Self-Determination
Infographies: L'aide humanitaire saoudienne au Yémen
Infographics: Saudi Aid & Relief in Yemen
Now Online: April Edition of the Saudi Arabia in Focus Newsletter
White Paper: Saudi Arabia and Counterterrorism
White Paper: Saudi Arabia and the Yemen Conflict
Saudi Arabia donates a further $150 million to UN Yemen Appeal
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The case for a leaner, meaner global fishing industry
Cutting down fishery operational costs could mean big profits in the long run.
James Holloway - Aug 2, 2012 8:40 pm UTC
Scuba diver David Keats photographs cod caught in a Newfoundland trap in 2011.
David Keats
Despite an eye-watering price tag of approximately $200 billion, the benefits of a concerted effort to restore global fisheries outweigh the costs, according to a new report published in PLoS ONE. The authors claim that such a scheme would pay for itself in 12 years, and see a net gain (if you'll pardon the expression) of up to $1400 billion after 50 years, boosting fishing from a loss-making (when subsidies are considered) to a profit-making industry.
Overfishing can lead to dramatic collapses in fisheries that can have severe knock-on effects for the human communities which have grown dependent upon them. The collapse of the Newfoundland Atlantic cod (Gadus morhua) fisheries in the early 1990s forced the Canadian government to place a moratorium on cod fishing which left thousands unemployed. Acute as the Newfoundland case is, it's by no means isolated.
In 2006, a report in the journal Science co-authored by Dalhousie University's Boris Worm, asserted that one-third of the global fisheries had collapsed (defined, somewhat controversially, by fish catches falling to 10 percent of historic levels), and predicted that most fish stocks would collapse by 2048 if the practices of the time were to continue. A 2009 report saw Ray Hilborn (a critic of Worm's 2006 study) join Worm and others in a less damning assessment, which nevertheless concluded that 63 percent of fisheries were in need of rebuilding.
In their new report, Benefits of Rebuilding Global Marine Fisheries Outweigh Costs, an international team of economists and ecologists reiterate a very simple solution: to fish less. But that's neither as cheap nor as simple as it may sound. If, as the report suggests, current global fishing capacity is 2.5 times higher than that required for sustainable levels, 2.6 million (60 percent) of the world's fishing boats will require decommissioning, and between 15 and 22 million (43–63 percent) of the world's fishers will require compensation or retraining. The authors argue that though this may not be a popular choice in all quarters, a managed transition is preferable to having mass unemployment thrust upon the industry. The researchers have calculated the cost of downsizing to be between $130 billion and $292 billion, with a mean of $203 billion. The report additionally calls for an end to $19 billion per year in "harmful and ambiguous subsidies."
To compare the productivity of fisheries before and after rebuilding, the authors compare "resource rent," which is the net profit from fishing after costs and subsidies have been deducted. The proposed measures would transform a negative annual resource rent (i.e. a loss) of $13 billion into a $54 billion profit, resulting in total gains of between $600 billion and $1400 billion over 50 years (between 3 and 7 times the cost).
Though mean annual catch would eventually increase to a mean of 88.7 million tons per year from 80.2 million tons per year today, most of the gains come as a result of the reduced costs of a downsized fishing industry, which would run on only $37 billion in the rebuilt scenario compared to $73 billion today. Overfishing can increase costs because as stocks are depleted, more boats need to be deployed to maintain catch levels. Sustainably fished resources, by contrast, can be harvested more efficiently.
To arrive at these figures, the researchers examined collected data from a variety of economic, scientific, governmental, and non-governmental bodies to build databases of ex-vessel fish prices (which vary according to species, fishing equipment, and location), fishing costs and subsidies. The data was individually compiled into landed values, costs of fishing, labor costs, fishing company earnings, and fisheries subsidies for 144 maritime countries, from which both current and maximum resource rent, wages, and earnings were calculated.
The following maps, taken from the report, suggest a staggering reversal of fortune for some national fishing industries.
Resource rent from current fisheries, adjusted for subsidies.
Sumaila et al.
Resource rent from rebuilt fisheries, adjusted for subsidies
Countries that move out of the red and into the gray would see their fisheries become profit-making, according to the report. Less clear from the maps (but obvious from the data on which they are based) are the massive gains that some already profitable countries, such as USA and China, stand to make:
Inevitably, though, there are gaps in the raw data available. "Global studies such as the current one are only estimates because the datasets are never complete and therefore we develop statistical approaches to fill the gaps," the report's co-author Dr. Rashid Sumalia, director of the Fisheries Economics Research Unit at the University of British Columbia, told Ars. "We have made an effort to include the ranges of parameter values reported in the literature as much as possible. This is why we estimate ranges for our numbers."
The report also assumes that all fisheries will recover to a rebuilt state over time, with an assumed universal rebuild time of 10 years (based on Magnuson-Stevens Fishery Conservation and Management Act). However, Sumalia told Ars that the ranges of possible economic gains account for a range of recovery times, which vary according to species. "Costello et al., cited in our paper, demonstrate that recovery rates for the different taxa they analyzed ranges from 4 to 26 years depending on taxa, for an average of 11 years for the group of taxa they studied," Sumalia told Ars. "We therefore are confident that the combined use of averages and ranges provide strong robustness to our estimates."
The study cited defines a rebuilt fishery as one in which fish stocks achieve equilibrium following an optimized economic fish policy (which doesn't necessarily repopulate fish stocks as fast as possible). Their study is based on 18 hypothetical fisheries, each with a different fish species.
These latest findings would seem to be backed up by analysis of actual fish stocks that have become subject to management with a view to recovery. Even those hardest hit, such as Newfoundland and Nova Scotia, are showing signs of recovery some twenty years on. In 2010 the Northwest Atlantic Fisheries Organization stated that the Grand Banks cod stocks southeast of Newfoundland had grown by 69 percent between 2007 and 2010 (although the 2010 stocks were still only at 10 percent of the levels of the 1960s).
The rebuilding of fisheries is not without its challenges. But far from being a bitter pill that the industry will eventually have to swallow for its long-term survival, this latest research would seem to suggest the process is an economic no-brainer.
PLoS ONE, 2012. DOI: 10.1371/journal.pone.0040542 (About DOIs)
James Holloway James is a contributing science writer. He's a graduate of the Open University, with a B.Sc. in Technology and a Diploma in Design and Innovation.
Twitter @jamesholloway

redpajama_set_name: RedPajamaCommonCrawl


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Let's see what Chelsea has got - Spurs plan to pile on the pressure
Jan Vertonghen and Harry Kane intend to make life uncomfortable for title favourites Chelsea during the final weeks of the season.
Iain Strachan
01 May, 2017 02:46 IST
Tottenham celebrate a goal against Chelsea - Getty Images
Fresh from dispatching Arsenal in the final north London derby at the old White Hart Lane, Jan Vertonghen and Harry Kane hope Tottenham can make Chelsea feel the title race heat by beating West Ham on Friday.
Spurs guaranteed it will finish above Arsenal for the first time since 1995 as second-half goals from Dele Alli and Harry Kane secured a 2-0 win over Arsene Wenger's side.
A victory over the Hammers at London Stadium would reduce the gap between second-placed Spurs and Premier League leaders Chelsea to just one point, with Antonio Conte's men, who cruised to a 3-0 victory at Everton earlier on Sunday, not in action until it hosts relegation-threatened Middlesbrough at Stamford Bridge on Monday.
The frontrunner has shown little indication it is at risk of slipping up, but Tottenham has every intention of forcing a mistake during the final four matches of the campaign.
"We can't do anything else than keep winning our games and putting the pressure on them," Vertonghen told Sky Sports.
"We've got four to go. The pressure is on them. Friday, if we win our game, it will be down to one point and let's see what they've got then at the weekend."
Kane, who struck Tottenham's second goal from the penalty spot after Alli had opened the scoring, echoed the determined sentiments of his defensive colleague.
Asked about the significance of winning the final clash with the Gunners before White Hart Lane is dismantled and replaced by a new venue on the same site, he replied: "We weren't really focusing on that.
"We're thinking about the title race and securing second place. That was just an added bonus. A great day, fantastic atmosphere. The fans have the bragging rights for the time being. We've still got four important games and another big London derby on Friday night that we're looking forward to.
"I thought we were fantastic. From the back all the way to the front. We worked hard, we outworked them. We created chances, should have had a couple more in the first half. What a day. A great weekend for us."
Vertonghen felt that Spurs' ambition to keep the pressure on Chelsea was evident throughout, adding: "It was a massive game in so many different ways. We knew that, we showed that from the start that we wanted to win. We wanted to win more than them. We wanted to stay in the title race.
"I think it was a great game, we created so many chances. I think in the second half they only had one shot on target. A great game, from Hugo [Lloris] to Harry. Yeah I had a couple of shots. I think a goal will come this season. I hope Harry scores more than I do in the next couple of games."
Read more stories on EPL.
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While beer is a universally-beloved beverage, it could be used as a flavorful ingredient in exquisite dishes: from bread to batter or Flemish specialties.
If you've ever splashed beer on your steaks as they cook on an open grill, then it might be said that you have "cooked with beer." Likewise, if you've popped open a cold one while preparing a meal in the kitchen, you might also consider that you know how to "cook with beer." While beer is a universally-beloved beverage, few think about how best to use it as a flavorful ingredient in elaborate and exquisite dishes.
Some restaurants specialize in cooking with beer, with each beer-inspired dish accompanied by a glass of the beer included in the recipe. Just like drinking the same red wine that you used to make a sauce along with the sauce itself enhances the flavor and offers a sort of taste-based dialogue between beverage and dish, sipping a beer used in cooking will have the same effect. The famous eponymous flagship restaurant of Daniel Boulud offers a popular suckling pig dish, a high-end version of the traditional Alsatian meal of a pork chop, sauerkraut and beer. The sauerkraut and pork chop are both cooked with beer, the former in an Abbey ale, the latter in a Dubbel. Perhaps most surprising is that beer can work in dessert. At Le Bernardin it can, at least. The Black Forest Cake there is not spiked with liquor, as is traditional, but with Lindemans Kriek Lambic—a cherry-infused beer, which is also used in an accompanying black cherry sorbet.
Anything that can be fried, can be dipped in a beer-based batter that adds flavor and heft to the golden, crispy crust that will form through deep-frying. While most batters simply combine egg (which functions as a glue) with a powdery coating (breadcrumbs and flour), it is no more difficult to produce something that, in itself, is tastier than the standard batter that, to be honest, is mostly just a vehicle for a crispy, oily crust for your chicken, vegetables, or Mars bars—not something particularly flavorful in itself. Here is a super-simple recipe for beer batter into which you can dip anything you might care to fry.
Beer is a great component to breads, either sweeter or savory ones. Combine a bottle of beer (in this case, lager works well, because it replaces water as the liquid component) with the ingredients of bread. For example, if you add a bottle of beer to 3 cups of self-rising flour, a dash of salt, and 2 tablespoons of warmed butter, you'll be all set to knead and bake a great loaf. You can add sugar, for a sweet bread, or chunks of chopped cheese, peeled garlic cloves, chopped and quickly-sauteed pancetta—anything that sounds good to you to jazz it up.
You can marinate meat in just about anything. If you can soak ribs in rum and Coke, then you can certainly soak them in beer. The key for marinades, braising, and sauces is that the beer you use has to be good, and has to have body and flavor to it. Light lagers might be refreshing on a hot day, but they impart little more flavor than water as an ingredient. The best beers to use are ales or stouts, darker more flavorful beers that will really add something to your dish. Try a beer marinade for meat, since the enzymes in it will help to break down the tough fibers in inexpensive cuts of meat, making them both more tender and more flavorful. Be creative in what you pair: an ale or stout should be accompanied by some dry rubs, herbs or spices. You can throw in some soy sauce, fish sauce or Hoisin if you want to give the dish an Asian angle. When marinating, for best effect let the meat soak in the liquid for at least four hours, preferably overnight in the fridge. To minimize mess, you can throw everything into a disposal ziplock plastic bag, which assures an even coating and nothing to clean the next day.
My personal favorite dish to cook with beer is a Flemish specialty. We often think of braising meat in wine, to create a flavorful stew. But braising is simply the slow cooking of meat and vegetables in a liquid, cooked "low and slow," at around 150°C for at least three hours—the longer you cook it, provided you keep the ingredients moist, the more flavor is drawn out, and the better it tastes. The French taught us long ago to braise in red or white wine. Heck, you can even make Irish Stew braising in nothing but water, and it tastes great. So it seems obvious to try braising in beer, but for some reason I had never tried it. But on a recent visit to Ghent (here is a food guide to the city), I fell in love with stoverij, a stew made of meat braised in dark beer, with the added flavor component of thyme and Ghent's famous Tierenteyn mustard, and with a few tricks thrown in, depending on whose recipe you use, including the addition of brown sugar, multiple beers, or even gingerbread cookies. The play of bitter, sweet, and the umami of the savory meat—it all adds up to my favorite stew, one that I regularly enjoy more than my concoctions that are slow-braised in the more-traditional wine. My friend Tom has kindly provided a basic, but wonderful, recipe for stoverij.


The house of Martin quickly became a favourite with the French aristocracy, and was eventually granted the prestigious tittle of official purveyor of HRH Marie-Caroline de Bourbon-Siciles, Duchess of Berry. In 1834, the House of Martin moved its store from 4, rue Neuve des Capucines to 347, rue Saint-Honoré. Even though the postal address changed to 233, rue Saint-Honoré in 1856 on account of a new street numbering system, its location has remained the same ever since.
Pierre François Martin was the guardian of a young female ward, Pauline. He arranged her marriage to one of his employees, Louis-Henri Morel, and gave his business as her dowry. Morel followed in Martin's footsteps, and introduced himself as the Successor to former Maison Morel, located on rue Neuve-des-Capucines, near Place Vendôme.
In 1845, Morel hired François Goyard as an apprentice. The 17-year old boy received training under the guidance of both Martin and Morel. When Morel died suddenly in 1852, François took over, and remained for 32 years at the helm of a house he took to a whole new level. He finally handed over the reins to his son Edmond in 1885.
Edmond Goyard created the Goyardine canvas in 1892, he was inspired by his family history: the piled up dot pattern clearly hints at logs driven by his ancestors, and, although its appearance is similar to leather, the Goyardine is made with the same natural coated cloth mixing linen and cotton that the Compagnons de Rivières used for their garments. At once hard-wearing, soft and waterproof, the Goyardine proved a true technical revolution at a time when other trunk-makers were using plain linen cloth.
Like all family secrets, the exact manufacturing process of the Goyardine remains strictly confidential. Though it was originally hand-painted, the current process requires a ground-colour application, followed by three successive layers of etching colours that create its trademark slightly raised pattern. Moreover, the Goyardine increases in beauty with age. The production of the Goyardine stopped after WWII, and was only resumed when Jean-Michel Signoles took over in 1998. He also decided to introduce new colours in addition to the historic black shade: red, orange, yellow, green, sky-blue, navy-blue, burgundy, grey and white are now available for all pieces, silver and gold being also available for hard-sided luggage only. A special, limited edition pink Goyardine was also produced in 2008, and pieces in that colour have fast become collector's items.
Distancing itself from fleeting trends, Goyard draws its inspiration from its exceptional heritage. Its timeless designs will appeal to discerning customers looking for uncompromising exclusivity, unparalleled craftsmanship and aesthetic refinement.
Goyard products do not change every season: in a disposable society, they are meant to last.
Travel goods: whether trunks, hard-sided luggage, trolley cases, vanity cases, hat cases or weekender bags, Goyard provides stylish travellers with all the accessories needed for a perfect getaway.
Special orders: Goyard makes the wildest dreams come true with custom-made trunks and luggage. Each piece is unique and entirely hand-made, just like in the 19th century.
Pet accessories. The "Chic du Chien" "Canine Chic " line was launched in the late 19th century by Edmond Goyard. It features collars, leashes, bowls and dishes for pets, and is sold exclusively at the Chic du Chien boutique, 352, rue Saint-Honoré in Paris. The Chic du Chien boutique also showcases a selection of curios and rare pieces.
*Content sourced from Maison Goyard Website, April 9, 2018.


I'm a digital marketing professional called Martyn Shaw, currently working for Telstra as a Senior Marketing Specialist.
I've worked within media since 2007 working within many media agencies across London and Sydney such as Initiative, PHD, OMD, and worked with some great brands such as Apple, Cadbury, Warner Brothers and Kia.
Most importantly I've a real passion for integrating with my clients business, collaborating to deliver the best in class digital solutions and pushing the boundary limitations of the industry norm. I love blending my passion for branding with a keen interest in analytics to bridge the gap, and i'm fascinated with the potential technology has to turn entire industries on their head.


I wonder what it's like to be in President Bush's world, a world unconstrained by checks and balances or, apparently, reality. That's where it seems our president spends his days, anyway, based on this Boston Globe analysis of the President's "signing statement" for the Patriot Act renewal.
In the signing statement, Bush (or his staff) wrote that "The executive branch shall construe the provisions . . . that call for furnishing information to entities outside the executive branch . . . in a manner consistent with the president's constitutional authority to supervise the unitary executive branch and to withhold information" (emphasis added). This point was made in response to a requirement in the law that the FBI notify Congress within a certain period of time if they have used the expanded powers under the act.
Of course, on the one hand, the president has to make a statement like this, or else risk compromising his position that he doesn't have to tell anyone about secret wiretaps. But on the other hand, it makes you wonder what the president believes does constrain his activities, if anything.
I have a long drive ahead of me this afternoon, heading down for one of several annual Brackbill family gatherings; I've documented the summer picnics a few times over the years on this blog. It's in Lancaster County, PA, where it smells strongly of cow—the Amish believe in natural fertilizer and the fields are full of it this time of year.
I refilled my iPod last night in preparation for the drive, so I hope there won't be too many repeats from previous weeks. But you never know.