bread

A loaf of bread costs one euro in the supermarket. For the same price Europe just bought 18 fighter jets

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A loaf of bread from a supermarket or basic bakery usually around the euro in many cities. An automatic coffee machine in stations, hospitals or universities is also found at that price (okay, not always). In supermarkets, seasonal fruits such as a large apple, a banana or a loose piece of fruit can be around the amount. Even a single bus ticket in some cities is still close to the euro. What we were never going to imagine is that what a loaf of bread costs, 18 fighter jets cost. A strategic transfer. The transfer of 18 F-16 fighters from the Netherlands to Romania for the symbolic price of one euro It is, on the surface, an administrative gesture, but in practice it constitutes a strategic move with direct implications for the European security architecture and for the war in Ukraine. The formalized operation the full incorporation of these devices to the European F-16 Training Center (EFTC), installed at Fetești Air Base 86, in the southeast of Romania, and whose function is train Romanian and Ukrainian pilots in the management of the F-16 under interoperable NATO standards. Further. The presence of these aircraft on Romanian territory no longer depends on Dutch ownership, which allows expand and secure training places, adjust training rhythms to Allied needs and consolidate Romania as a key country on the eastern flank, in a context marked by Russian pressure in the Black Sea and on the border with Ukraine. Romania as a hub. The EFTC has become a space where instructors, pilots and technical personnel from multiple NATO countries and Ukraine work under homogeneous methodsensuring that new F-16 operators not only learn to fly the device, but also to integrate it into air defense doctrines, airspace control and combined operations. The center benefits from a tripartite structure: Romania provides the base, infrastructure and logistical support; The Netherlands provided the aircraft, and Lockheed Martin, as manufacturer, supplies instructors and advanced maintenance. Implications in war. This combination facilitates training of ukrainian pilots in an environment that reproduces real mission patterns and also guarantees constant course rotation without depending on US airspace or dispersed structures. The fact that these F-16s are European AM/BM standard models, the same ones that Ukraine has begun to receive from various allies, allows for immediate continuity: what is learned in Romania is translated without transition to combat operation. Relevance for Ukraine. The nation has received commitments to deliver dozens of F-16s from from Netherlands, Denmark, Norway and Belgiumand its arrival has marked a slow but cumulative turning point in the modernization of its air force, until now dominated by MiG-29 and Su-27 Soviet design. The pilots trained in Romania (and in parallel in the United States) are already operating on defensive missions against Russian attacks with missiles and drones, and the value of the F-16 depends on both its number and the degree of training and the ability to sustain its maintenance and doctrine. In that sense, the EFTC is a structural piece, since it guarantees not only initial learning, but continuous trainingthe accumulation of Ukrainian instructors and the doctrinal integration with allies who have already dominated the apparatus for decades. Furthermore, the future possibility of these same aircraft transferred to Romania ending up in Ukraine is not ruled out, especially as Romania moves towards adoption of the F-35planned for after 2030. Implications. Plus: The strengthening of the EFTC reflects a broader shift in European defense: The progressive reduction in the number of F-16 operators in Western Europe, replaced by the F-35, has left room to reorient these aircraft to training, interoperability and reinforcement functions on the eastern flank. Romania, together with Bulgaria and Slovakia, is part of the group of new F-16 operatorsbecoming recipients of capabilities previously concentrated in northern and western countries. This geographical shift of air capabilities towards the east is significant because it accompanies the shift from the center of gravity strategic of NATO after the Russian invasion of Ukraine. Training, maintenance, doctrine and response capabilities are now concentrated in territories closer to the possible confrontation. Other transfers. The symbolic sale of weapons between allies has relevant precedents that show how the financial price can be irrelevant compared to the strategic objective. The best known case is the transfer of 22 fighters MiG-29 from Germany to Poland in 2002 for one euro per unit, an operation that allowed Polish air capacity to be maintained while Berlin advanced in its modernization and that, years later, facilitated the shipment of those same devices to Ukraine. Another example is the transfer of former Hamilton class coast guard cutters by the United States to the Philippines. for a dollarwithin the program Excess Defense Articlesstrengthening Philippine naval capabilities in the South China Sea without a prohibitive cost. Added to this is the howitzer transfer self-propelled M109L from Italian arsenals to Ukraine, also under symbolic conditions, when the priority was no longer their accounting value, but rather putting proven, repairable and compatible systems with available ammunition in the hands of the Ukrainian army. At one euro. The sale for one euro It is not an isolated symbolic gesture, but the formalization of a capacity transfer process that consolidates Romania as NATO strategic node in air training and preparation, reinforces the technical base of the Ukrainian air force in transition, and reflects the structural readjustment of European defense to the east. He EFTC It provides not only pilots, but also doctrine, interoperability and operational continuity at a time when the stability of the eastern flank depends both on the number of aircraft and the quality and consistency of those who operate them. Image | US Air Force, Dutch Ministry of Defense, Romanian Ministry of Defense In Xataka | A very dangerous idea is gaining strength in the corridors of Europe: paying Russia in kind In Xataka | The war in Ukraine has triggered delays and canceled flights. And Europe has the solution: a wall of drones

The Bakery of Madrid that has gone from the hands of the bread

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In Spain there are More than 10,000 companies Dedicated to elaborate bread, a long, very long business list in which different profiles and approaches are included. In that wide martemágnum of flour, yeast and cereals (and despite the fact that the sector has been betting for some time The specialization) It is likely that there is no business like the one just riding in Chamberí Fabián Leónfinalist of ‘masterchef’ and Foodie. At least if we talk about the theory. After all, he presumes, having created “the bakery of the future” (aka Fu.ba). The initiative is interesting because it tells us about something much broader: a trend that bets on re (re) gastronomic invention, the spectacularization of food, the story and the rethinking of concepts apparently as basic as the bread bar. All this accompanied by generous prices. “We bake future”. Fu.ba is a bakery newly opened In the Chamberí area, Madrid, although anyone who reads His manifesto (Yes, he has manifest) He probably feels that the business is dedicated to anything but baking bars, cakes, hagazas and cookies. “In a world of ultra -processed, we chose the real. Mother. Drops limited. Ingredients that feel good, “starts. “We do not follow trends. We follow the rhythm of the body, the sun and the earth. Here the bread is ritual, energy and community. We are solarpunk, neo-ancestral and a little witches. We are the GLitch In the matrix of food, “the business continues as a presentation. The full manifesto can be consulted on its website And it hasn’t taken Generate comments in x o Bluesky. And if there were doubts, those responsible are responsible for underlining it: “We do not bake bread. We bake future.” Reinventing bread (functional). Behind the project is Fabián León, finalist of the first edition of ‘Masterchef’ and a influencer Gastronomic with more than 570,000 Followers on Instagram. Recently related to the magazine Elle that the initiative connects with a personal experience: two years ago he was diagnosed with a disease that made him “a radical turn” and led him to undertake “a personal crusade” to find healthy foods to help him. “I realized that some foods were affecting me, specifically gluten, as well as refined sugars, alcohol … I suppressed everything and ran out of options,” Share. “The gluten -free bread that had was very bad, when I went to a specialty coffee there was nothing and for a person who likes to eat was a drama. I was sure there had to be recipes or ways for bread to be good. I started investigating what they did in other societies.” And a couple of years later … The result of that search could be seen on his Instagram profile in May, when he published A video With announcement included: “I open my first bakery of the future. After two years imagining it, today the bakery that only lived in my head.” “Breads, cookies, biscuits, brownies and a thousand more things that are not only good, but they feel good. Sin gluten, without refined sugars, made to build you, but without giving up enjoyment.” Bread with story (and something else). Beyond the media impact From Fabián León or his promise of a “bakery of the future”, the case of Fu.BA is interesting for another reason: connects with a greater gastronomic tendency than, beyond the food itself, incorporates a series of extra ingredients: spectacularization, a story worked, a background message that seeks to transcend what the food itself and especially the promise of the “reinvention” is reinvent something as elementary and basic as the bread bar or cookies. Fu.ba is also the example of how the discourse of “reinvention” can be taken to the extreme, moving it passing with elements that have little or nothing to do with food. In Fu.BA highlights the rhetoric of his manifesto, the aesthetics of the premises, for which He handled of the architect Irern Serraor even the staging of The inaugurationwith DJ and a sculpture made with bread. Of the future maybe, but not cheap. Of backdrop, prices. The bakery of the future may bet on the “functional pan” (“not only feeds, does something for you”, promises Fu.ba) and reniegue of gluten, refined flours and other industrial substitutes; But, without being private, it is not cheap. At least if we compare their prices with those of other conventional bakeries. The “Mollet of the Future” costs two euros; the “Hogaza of the future” five, or 7.5 if you want the option of 750 g; and the “baguete of the future” 3.5. For 500 g of “Power Power”, with tapioca flour and comprehensive rice, among other ingredients, 6.5 is paid. Images | Wearefuba and Instagram 1 and 2 In Xataka | We knew that freezing the bread was comfortable, cheap and fashionable. What we are not sure of is that it is “so good” for health

Fly has become hell, so someone has decided to resurrect the synonym of “luxury” in the planes: bread am

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PAN American Airways Incorporated. Bread amin the screen printing of airplanes. Who was at Lisbon airport on June 19 had to think for a moment he had traveled in time. That without realizing it, the police control was actually a worm hole that had sent it directly to the 60s. Then, he would take advantage of his mobile phone and realize that, indeed, nothing had changed. It was still on June 19, 2025. But something strange happened. Why did an plane that had stopped manufactured 20 years ago? And, above all, why did the lyrics of a broken company in 1991 have been scheduled? Elon Musk vs Jeff Bezos: The Galaxies War Remember what luxury was Indeed, aeronautics fans would be stunned last week when An AM PAN plane He landed on the Portuguese airport track. Not only that will travel through Europe before returning to New York on June 28, where it was coming last week. If you want to get a ticket you may be late. Late to buy it and afternoon, most likely, to gather the almost 65,000 euros that the trip costs. Because the trip aboard the Boeing 757 that revives the PAN AM trip is organized by BARTELINGSspecialized in private trips by plane, and Travel criteriontravel specialists designed for experts in a specific sector. Together have created Beyond Capricorn to recreate in the 21st century the trips of decades ago. Lisbon is part of the First itinerary Organized by these companies. With departure in New York and Stop in Bermudas, the PAN AM plane will be seen in Lisbon, Marseille, London, Shannon/Foynes (Ireland) and return to New York. The price of this trip has been $ 65,500 for those who have traveled alone and 59,950 dollars for those who have reserved two tickets. Prices shoot for this Second Tourwith departure in San Francisco and stops in Tokyo, Siem Reap, Singapore, Darwin, Sidney, Auckland, Fiji and back to San Francisco. In this case we talk about $ 94,495 departure (reserving two tickets) and 103,995 dollars for those who travel alone. Good, Old Times. (Commons) And what is offered? Well, in addition to infarction hotels And guided tours of the cities, the experience of flying as it was flying more than a decade ago. That is, absolute dedication by the company’s staff, haute cuisine food on board and a plane that has been reconfigured inside so that the 50 passengers feel the comforts of the class Business. Of course, all the details of how he was traveling have been recreated. The interior of the plane seems to be taken from a time tunnel and all the people wears the experience in which these companies are inspired to recreate the luxury trips of more than half a century ago. Routes recreate Flying Boatsluxury cruises that the wealthiest customers maintained for weeks circling the world. In Xataka | Vigo airport has released a novel and digital control tower. There is only one problem: complaints about security

It is easier to buy a souvenir than bread

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If in 1994 you had a return through the center of Santiago de Compostela, you will most likely meet tourists, pilgrims (some with limp), students and university professors. More or less the same as today. What has changed is The backdrop. Three decades ago in the historic center there were hundreds of business -oriented businesses: shoe stores, clothing stores, kiosks, bakeries, overseas, bookstores … today the Tourist of the city has devoured them to reduce them to the third part. In fact there is already More stores For travelers than for compostelans. Hence your City Council has said “enough”. Santiago, more tourist. In 1999 the hotels, hostels and residences of Santiago de Compostela housed around 488,800 travelers. In 2023 they were more than 926,100. That tourist boom, encouraged by The popularity of the roadhe growth of his airport and his own impulse from Spain As an international destination, he has left his mark in the city. In their homes and especially in your trade, such as I recognized this week The Santiago City Council with figures on the table that show that business -oriented businesses have been giving ground to tourism centered. From 645 to 202 businesses. The figures are resounding. According to the official data that the City Council handles (and Public consultation), In 1990 in the historical area there were 645 stores oriented to residents, a wide label that are included from food, clothing and furniture stores to kiosks, drug stores, pharmacies, jewelry stores or hardware stores. Today are 202. The descent has been especially pronounced among the premises dedicated to food (They dropped from 125 to 35) or clothing and lingerie (121 passed to only 44). The “sorpasso” of tourism. The data is striking in itself, but there is another even more curious. The number of neighbors -oriented shops has descended so much in the last decades that there are more local tourism centered today. The City Council has accounted for 92 stores of memories and souvenirs, 72 specialized in crafts, jewelry and design and another 43 businesses of typical or delicatessen products. In total 207 businesses “with some tourist orientation”, half dozen more than those focused on neighbors. A analysis Of the spaces located in the low floors of the historic complex of Santiago, it also shows that 45% are dedicated to trade, 31% to leisure and restoration, 8% to lodging (the same percentage as to tertiary equipment) and 7% to offices. Curiously, between 1996 and 2025 the population of the historic city increased 26%although with sensitive falls in half a dozen streets located near or within the monumental area and pilgrim passages. The City Council moves file. With that data on the table, the City of Santiago has decided move token and put limits to the Tourist of your trade. On Wednesday his Urban Planning Council presented a change in the Special Plan for the Protection and Rehabilitation of the Historical City that basically seeks to “maintain and reinforce the residential use” of the old town and “promote the preservation” of the proximity trade. In summary: “Ensure the balance between uses oriented to residents and tourists oriented.” The normative change has already received the approval of the local government, but it still has been traveled to move into practice. Before you must undergo public exposure, receive the Consistory OK again and overcome the Plenary exam. If it achieves it, a process will culminate that the city began a year ago. And what planet exactly? “Put Coto” to Three types of businesses In the historic center of Santiago, all with a clear tourist approach: memories and souvenirs stores, typical products and automated establishments, such as vending stores, The slogans or laundries without dependents. Another of its most forceful measures is to veto the game stores, such as casinos, bingos or bets, in the monumental area. “In addition, the prohibition of opening new lodging establishments in any of its modalities,” Precise The City Council. Reflating trade. Although the above is the summary of thick stroke, The Santiago plan It is actually more complex and has more legs. For example, Lestegás He advanced That the City Council is looking for a way to recover a line of aid to rehabilitate and conserve historical, emblematic or special value, a commitment that has already been bet in the late 1990s. The plan drawn by the City Council also provides housing oriented measures. Santiago is not the only city that has seen how its neighborhoods, commerce and hospitality Tourist little by little. A few months ago It transcended A report of the City of Malaga in which it was alerted that the city “is experiencing unprecedented tourist saturation levels,” and warned: “The pressure can cause the expulsion of native business and added value, being replaced by souvenir stores and tourist -oriented shops.” Images | Juan Antonio Segal (Flickr) and Ánxela Pérez (Flickr) In Xataka | Spanish tourism faces the real risk of dying of success. There are already guides that advise three of its great destinations

Wine and beer have been moving tourists from all over the world for years. Now also the bread

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It doesn’t matter if we talk about Madrid, Barcelona, ​​Zaragoza, Oviedo or Vigo. In any moderately large city in Spain (as in many other countries) it is difficult to go out and not find a place to buy A bread barbuns or a cross at a reasonable distance. They sell it in the neighborhood pastries, but also in supermarkets (grades and small) and of course in chains such as Starbucks or Dunkin. That does not mean that there are people willing to take the car or even get on a plane to try a special bread. In a world in which more and more travel And it is no longer surprising to speak oenological tourism and gastronomic excursions or dedicated to handmade beer (Craft Beer-Tourism) A new modality opens up: the Bakery tourism. Traveling with the palate. There is nothing written about trips. Nor about tourism or vacations. There are those who plan their getaways thinking about Paradisiac beacheswho prefers to spend their days free climbing mountainswho opts for cities, who prioritizes Quiet places To rest … and who directly decides his destination “listening” to his palate and the belly. It is nothing new. He wine tourismhe Beer-Tourism and the Gastronomic Tourism In general, it has been practicing for years and has become a business that moves billions of euros. According to Turespaña, only in 2022 (an exercise still marked by the pandemic) the tourists who visited Spain 22.7 billion of euros in en-gastronomic activities, which makes them one of the main sources of income for the sector. And of those that grow the most. @Nat.Majira Is called #LANNAN And it is in Edinburgh, it always has a tail and the #Croissant and #Painauchocolat They are your specialty 💖 #Edinburgh ♬ Original Sound – Nat.Maquirira Objective: Good bakeries. Not all travelers (and that includes from visitors from other countries to locals who plan small escapes) are looking for wineries, breweries or Michelin star restaurants. There are those who prefer sweet flavors and what they demand are handmade cupcakes or bakeries. A special bread. A brioche with its cream filling. A Babka particularly appetizing. A honey croissant. A Pain Au Chocolat. A cinnamon bun. The list adds and continues with pastry that travelers are looking for guided by Instagram or Tiktokspecialized forums or guides such as ‘Britain’s Best Bakeries’. Welcome to “Bakery Tourism”. The trend is extended enough to The Guardian I just dedicated A wide report in which he speaks of the “extraordinary boom of the Bakery Tourism“, a term that could be translated as” bakery tourism “or” pastry. As an example, he quotes an Edinburgh bakery, Lannan Bakerythat despite carrying open only a couple of years has managed to become a mecca of Bakery Tourism. “We had just received a person who came from Canada. And last year there was another from New Zealand who booked his trip to come,” says his pastry. Your Instagram profile adds around 103,000 followers And in Tiktok they can be found A good handful of publications about their buns and tartlets. @kimchiarepa Most famous bakery of Korea🇰🇷. #korea #Korea #성심당 #koreanbakery #Bakery ♬ Magnetic – Illit Does it happen only in the United Kingdom? Not at all. Arrives A quick search In Google to see how Pan and Bun tourism has its space share in other countries, including Morocco, Japan, the United States, Portugal, Türkiye, Germany or Argentina, such as I quoted recently The specialized website Travel and Tour World. Its logic is simple: cities take advantage of the attractiveness of pastry and traditional sweets to boost as a tourist destination. Nothing that did not have been doing wine warehouses, breweries and localities with Michelin star restaurants or culinary fairs for years. In the case of Portugal, for example, he quotes the popular ones Nata or Belem pasteswhich have already inspired several Guides and Routes By Lisbon focused right on that: show tourists where they can try them. Another word: “bbangjisullae”. Another country in which bread and tourism have marinated well is South Korea. Recently Korea Joongang Dailyk It echoed How there are Koreans traveling hundreds of kilometers, taking trains or spending the night away from home, in Airbnbs, to enjoy the best local refuel. There the trend has its own name: bbangjisullaea mixture of words BBANG (“bread”) and Seongjisullae (“pilgrimage”). And that does in some way those who practice it: a kind of “pilgrimage of bread.” The phenomenon also connects with an upward business in the country, that of the bakery, valued in around 5,500 million dollars and that according to the forecasts handled by the sector in mid -2024 faces a growth horizon. The data The food statistical information system also shows that the number of bakeries has grown clearly in the country: from 24,777 in 2020 to 28,070 in 2022. The franchisee premises however stagnated. Promoting the economy. That last nuance is interesting. Bread, buns and crosss can be bought in many businesses, from large pastmarkets baking chains; But the “bread pilgrims” look for a certain type of product. And how it reveals The report of The Guardian, They often resort to local businesses that can be far from the big cities. In Daejeon, the fifth largest metropolitan area of ​​Korea, stands out for example Sungsimdagfounded as a small bakery specialized in buns In 1956 and that has expanded since then until becoming a local icon. So much so that, according to the local tourism office, it was The most visited place by tourists who arrived in the city throughout 2022 and 2023. A good part of the surveyed travelers say that the pastry was one of the reasons that led them to know Daejeon. It is not a unique case. Something similar has happened in other locations of the US or of Australia. Images | Mark Ramsay (Flickr) and WEI (UNSPLASH) In Xataka | More and more people are going on vacation simply to sleep

Why you must freeze the bread before eating it: Nutritionist explains it

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Although it may sound very rare, Freezing bread goes beyond conservation and can give you benefits that you surely didn’t even imagine. The nutritionist Beatriz Gonzálezrecognized in social networks for offering curious advice on food, explained the benefits of assuming this habit. “Are you one of those who freeze bread and are defrosting it as you consume it? Well, I have to tell you that you are feeding in a very healthy way to your intestine bacteria ”the expert highlighted through a video posted in Your Tiktok account. Why should you freeze bread before eating it The main key is at 80% of starch from wheat flour. When you freeze the bread, this carbohydo suffers a retrogradationchanging its structure and becoming a “kind of fiber” that your intestine does not absorb completely. Not being processed by the intestine, This modified starch or resistant starch travels to the colon, where intestinal bacteria using it as food. At this point, the nutritionist Beatriz González continues, a compound called butirate is generated and which is essential for digestive health. When the butyrate occurs, You give your body an anti -inflammatory effect that contributes to better intestine health. The specialist also emphasizes that Assume the habit of freezing bread reduces food waste at home. It also prevents bread from losing and you can take advantage of it. Finally, González recommends that this practice be more frequent with whole wheat bread, since they have a higher fiber content. “If you accompany it avocado, olive oil, tomato, hummus, you already make full”he advised. You may be interested: · Exotic fruit that helps reduce blood cholesterol levels· Exercise at home routine: you just need 30 minutes· Eggs vs Avena: What breakfast brings more energy to the body, according to experts (tagstotranslate) H \ u00e1Bitos healthy

How to freeze bread can improve intestinal health

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Freezing food is a way to extend useful life and to improve nutritional quality, as is the case with he bread Being frozen before consuming it can have a positive impact on the intestinal microbiota. The nutritionist and disseminator of health content, Beatriz González, explains in a video shared on their social networks the benefits that health is freezing. González begins explaining that it is a good practice. “Are you one of those who freeze bread and are defrosting it as you consume it? Well, I have to tell you that you are feeding in a very healthy way to your intestine bacteria. ” The nutritionist explains that Freeze bread before consuming it changes its structure, which helps improve intestinal microbiota. Freezing bread changes the structure of wheat starches The expert recommends freezing bread, and defrosting as it will be consumed. Credit: Shuttersock As explainedwheat flour is composed of 80% starch, which when frozen is retrograde, What translates into a change of structure, becoming a luck of fiber that the intestine cannot completely absorb. Upon reaching the colon, This modified or resistant starch becomes food for intestinal bacteria, manufacturing a compound called the butyrate, A key compound for digestive health. Butyric is an acid that is generated in the colon when bacteria ferment food fiber, helping intestinal health and protecting colon cellsfavor the balance of the microbiota, regulate inflammation. To enhance nutritional benefits, the specialist suggests choosing the whole bread, the place of regular white bread. The combination of fiber that brings the integral bread with foods such as high nutritional value of other foods such as avocado, you can make the big difference, according to the specialist. “If the bread is integral and you accompany it with avocado, olive oil, tomato, hummus, you already make full.” Other benefits defrosting the bread that the nutritionist stands out is that this practice help reduce food waste. Continue reading: (Tagstotranslate) whole wheat bread

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