The Montreuillois hotels are still very few to reopen

It’s simple, it’s like January when it’s closed, summarizes Laurence Vignon from the Neptune hotel in Berck. And again in January, the phone rings!
The establishment on the esplanade, facing the beach, had planned to reopen on May 12. ”
We postpone this to Ascension weekend.
Only the apartment hotel residence part is open. ”
There, three studios are occupied. Now, at this time of year, we should …


Coronavirus. Many oil tankers wait at the port of Marseille-Fos in a context

Filled with” black gold “, impressive tankers wait in the harbor of Fos-sur-Mer (Bouches-du-Rhône) to unload their cargo. If the port of southern France is “Far from full”, the lack of storage places and the reduction of personnel linked to containment complicate the equation, the AFP said.

Twenty ships, more than half of which are tankers, are waiting on the harbor in the Gulf of Fos-sur-Mer, one of the three largest oil ports in the world. Each year, up to 45 million tonnes of liquid bulk, including crude or refined hydrocarbons, pass through here.

“We are far below our mooring capacity which is around 45 ships and therefore far from saturation”, says the commander of the port Amaury de Maupeou, charged with his team, reduced in period of confinement, to welcome the ships of the globe 24 hours a day in this very competitive sector.

“Oil traffic is constant, assures the officer. The only difference is related to the sanitary standards taken by the dockside operators: there is a little more waiting for the tankers ”.

Thousands of jobs “at risk”

And for good reason: delicate steps such as connecting the behemoth tanks to pipelines must be carried out while respecting the sanitary safety distances linked to the coronavirus epidemic. “We operate in a reduced fashion, with weaker capacities”, regrets with AFP Franck Demay, chairman of the board of directors of Fluxel, operator of the port’s oil terminals.

He who is also a member of the French Union of Petroleum Industries (Ufip) expects from the government “More flexibility” in the sanitary measures in order to be able to continue the activity, explaining that it is “The industrial tool of the South of France with its thousands of jobs which is in danger”.

“Without petroleum, the petrochemical sector which manufactures plastic packaging for health products or even gowns can no longer function”, defends the manufacturer.

Exhausted storage capacities

But, in addition to the slowdown linked to a reduced workforce, the fall in oil consumption has also considerably complicated the pursuit of activity, with full depots and ships that have to wait for a place of storage. , which increases costs.

“Ships ordered for several weeks have no other solution than waiting to be able to unload their cargo in the storage areas”, explains to AFP Fabien Poure, managing director of SPSE, a transport and storage company for liquid hydrocarbons, the heavyweight in the sector.

Investors want to take advantage of the context

“Traders around the world have rushed to rent storage space, explains Franck Demay. It’s an incredible crisis, we no longer know where to put the stock, everything has been rented for the medium and long term “.

A rush which is explained by the “Contango” : The prices of oil purchase contracts for next month delivery have become cheaper than those on a more distant horizon. Investors, several experts say, hastened to take advantage of the situation to stock up on supplies, hoping to resell their oil at a better price when activity resumes.


The obipos of the USA allow to eat meat this Lent because the coronavirus already supposes a sacrifice | Global World Blog

What greater sacrifice than spending weeks locked up at home because of the coronavirus? The bishops of several dioceses in the United States must have asked themselves, who in recent days have lifted part of the restrictions of Lent. A bishop of New Jersey, with 600,000 faithful in his diocese of Metuchen, has allowed meat to be eaten on Fridays, except that of April 10 because it is Good Friday. The numbers of the epidemic in the United States have grown exponentially in recent days.

“Given the difficulties in obtaining some types of food and the many other sacrifices that we are suddenly undergoing, I have granted a dispensation from abstaining from eating meat on Fridays for the remainder of Lent,” Bishop James F. Checchio has published. , on the Twitter account of his diocese. Abstaining from eating meat is one of the precepts of the liturgical season that precedes Holy Week.

As collected The Washington Post, Many other bishops have granted dispensations. A Louisiana state bishop, Shelton J. Fabre, believes that the coronavirus has put “most, if not all” of its faithful in a situation that complicates making food, “including alternatives to meat.” In a pastoral message, he also pointed out that “the rise in the price of fish and shellfish, and even the risk of going shopping without putting health at risk” clearly “make it difficult” to comply with the precept, and he has so stated in the Web page from the diocese of Houma Thibodaux. Of them, those who eat meat can compensate with charity or pious works, the religious recalled.

The American newspaper details other consequences in religious practice of the coronavirus crisis, such as the concern of many priests that, by imposing ash on the foreheads of his faithful as is customary on Ash Wednesday, could facilitate contagion. Since the beginning of March, and in line with what happened in other countries, numerous Catholic churches in the United States, more than 50 million people, they stopped allowing the wine consecrated during the Eucharist to be drunk from the chalice, a practice that, in the case of the Greek Orthodox Church it has continued to be practiced.


Soy: If you go to a Japanese restaurant, don’t forget to ask for natto | Good Life

China raised soybeans to the altars, more than 5,000 years ago, and Japan gave it a miracle category to keep its people healthy. The West also does not get rid of talking about longevity and today takes it as an essential substitute in the subsistence allowance without animal protein However, despite such a laureate biography, he still needs a trial that becomes increasingly punctilious. The last question, although not the final one, has been asked by a team of researchers from the Japan Public Health Center: is fermented or unfermented soybeans better?

Traditional oriental diets contain several types of soy products. Two of them are fermented with probiotics: natto, which is achieved with the bacteria Bacillus subtilis, and miso, with the fungus Aspergillus oryzae. Perhaps more popular are some of its unfermented versions such as tofu (soybean curd), and fried, the abura-age. The new study He has investigated the association between these types of soybeans and mortality in almost 100,000 Japanese people from different population areas, aged 45 to 74. The conclusions show a clear winner: while the intake of this unfermented legume is not associated with any cause of mortality, the fermented one – especially the natto – does have a clear protective effect against cardiovascular diseases.

An ally for the intestinal microbiota

Among the benefits that are added to soybeans through the fermentation process, according to other research, are the reduction of anti-nutritional factors such as protease inhibitors, that prevent protein digestion; phytates, which can prevent the absorption of minerals, and some oligosaccharides (sugars). “East food it could show higher protein content and less sugars, which can be transformed and generate short-chain fatty acids, some of which can be a nutrient for intestine cells, “explains Jaime Romero, a doctor in Microbiology and an associate professor at the Biotechnology Laboratory of Foods INTA, from the University of Chile.

Fermented soybeans seem to be liked by the small organisms that make up our microbiota: “Some bacteria — such as Bacillus subtilis which is used to make the natto – they are what we call probiotic. It also provides biomolecules such as spermidine, which promotes benefits at the cardiovascular level, “adds the expert. Eating it fermented also makes it easier to digest, says Juana María González Prada, dietitian-nutritionist and technical director of Alimmenta, who adds that this process increases the availability of predigested isoflavones, a type of flavonoids with antioxidant properties. Yes, The effects of intake depend on how each person metabolizes them.

A great nutritional source

As if that were not enough to be a big feast for the bacteria that inhabit the digestive system, the dietitian-nutritionist explains that this type of food “also provides other nutrients, such as fiber, calcium, iron, zinc, B vitamins and acid folic. They are free of cholesterol and their fats are mainly polyunsaturated. ” The quantity and quality of its proteins make it a great substitute for meat, although “it is somewhat deficient in methionine, which is solved by increasing the ration or by combining with cereals during the day,” continues the expert.

To introduce it into our diet, it is worth knowing what kind of products are on the market and, above all, Romero points out, look carefully at the labeling to know that we are consuming a quality product. “Attention should be paid to the type of fermentation and the ingredients used. Some use mixtures that may include rice or other foods. The nutritional value of the ferment should be represented by the balance between the protein component, the sugars and the fiber. “

Five options to get soy in your mouth

Miso “is also known as soybean paste. It is made from soybeans and cereals (rice, barley and wheat). They are added to a brine and subjected to fermentation by molds, yeasts and bacteria. It has a creamy color consistency that varies from pale yellow to reddish brown. Its salty aroma reminds of soy sauce. It is used as a condiment in soups, meat and fish stews, “explains González Prada.

The natto It is the result of bacterial fermentation of soy beans and cereal grains. It has a lower salt content and, according to González Prada, its fermentation causes the digestion of proteins, generating smaller proteins and amino acids. “They are pasty and mucous beans with a strong aroma and umami flavor,” says the expert.

Tamari It is made by fermentation of soy almost exclusively. “It is similar to soy sauce, its flavor differs in nuances and consistency. It is used as a condiment,” explains the specialist. One of the most popular is soy sauce, achieved by fungal fermentation followed by salting. “This dark brown liquid with umami flavor is used in many culinary preparations to flavor stews, soups, other soy derivatives and vegetables.”

The tempe it is made with “soy seeds that are washed and left to soak to favor fermentation lactic and a second fungal fermentation. The water is drained, inoculated with a previous manufacturing tempe or with a commercial inoculum and allowed to ferment. It comes in pressed blocks and is cooked. You can toast or marinate. “

Suffu is a product obtained from tofu, or curd of soy extract drink. “It is produced by fungal fermentation and subsequent salting, followed by ripening that lasts one or two months. It has the appearance of cured cheese.”

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