Can’t remember the exact date I first discussed the need for Malaysia to have our own multidimensional poverty index (back in 2016) - but I do know it was during a conversation in Oxford University as part of the British High Commission’s International Leaders Programme.
Can’t believe here we are in 2021; and through the readiness and support of Professor Fatimah Kari, local Permatang Pauh enumerators, MPKKs, we were able to launch and implement the survey to measure MPI in my home constituency; as well as gauging a more realistic covid adjusted poverty line.
Poverty is not just about a lack of money. Understanding why people are poor requires considering as many factors as possible; such as access to healthcare, education, transportation, and basic amenities. No one indicator can capture the multiple aspects that constitute poverty, wellbeing or empowerment. This becomes all the more important when designing programmes and policies to alleviate poverty.
Credit to Jannah for forgetting to promo the MPI tee meant for all our special enumerators 🤣 and a shout out to Ziela who made time to provide feedback after a busy week, and day of covering, in total, almost 42 homes. Hasta la victoria siempre!
covering index 在 筆記 Facebook 的最佳解答
There's a tremendous bias against taking risks. Everyone is trying to optimize their ass-covering.
反對冒險存有極大風險,都是在企圖美化自己的屁股覆蓋率(源自 cover one’s ass,意即擦屁股、掩蓋事實)
伊隆·馬斯克 (Elon Musk) 以 SpaceX 創辦者及 Tesla 汽車與 PayPal 的聯合創辦人而聞名,10 歲那年自學電腦編程,12 歲時即以 500 美元出售了第一個名為 Blastar 的商業軟體,在 2020年以 1279億美元的資產名列《彭博億萬富翁指數》(Bloomberg billionaire Index)榜單上第 2 名
今天是2021年3月21日,㊗️大家擁有豐盛美好的星期二❤️
covering index 在 味•道人生 Facebook 的精選貼文
[TAIPEI - Mirawan (x ⭐️⭐️Florilege) 🤐]
之前聽到幾個可靠的評論這家西餐廳的菜很台所以一直沒有想來試。剛好碰到東京米二星亞洲五十大第五名餐廳Florilege的主廚來做四手,所以就勇敢試一次。
沒錯主廚的菜用的是本地身材為主,但我真的覺得沒有很大的台味風格。 但卻是每一道都有記憶點。
隨便說幾道比較突出的做例子:
鰻魚鵝肝的鵝肝其實是鵝肝醬,切得太厚了,吃下去完全蓋過鰻魚的味道,而且很膩有負擔。
不知是不是為了迎合本地客人口味,小牛胸線煎得偏熟邊位變硬,失去這食材應有的柔滑度。加上杏仁醬汁太重了,滿口只有杏仁粉味。
最深刻的非秋刀魚莫屬。對於大愛秋刀魚亮皮魚的我接受’魚’味已非一般人所能及,但這道專誠從日本運來的秋刀無論香氣味道都很重魚腥味,非常難忘。希望是今年整體秋刀品質不佳所致。
這裡地方確實不錯,景觀很美,實至實至名歸的打卡熱點。
Several reliable comments of this restaurant is that it’s style is too local hence I still yet to try until now. Given that 2019 Tokyo Michelin two star, Asia’s Top 50 No. 5 restaurant Florilege head chef Hiroyasu Kawate san is in town for a four hand crossover, I took the courage to visit the first time to try it out.
It’s true that most of the ingredients Chef Cheng’s used are local produce, but I really don’t find the style is of Taiwanese western. Yet for this menu, every single dish has its unforgettable glitch.
And I’ll use a few that really stood out as example.
The eel dish was described as eel with foie gras but in fact it’s just pate. And the pate was too thick which overtook the taste of the eel, not to mentioned the fattiness aftertaste.
The sweetbread was slightly over cooked resulted in the edges being too hard, giving in the softness texture of what this ingredients is supposed to be cooked. I suspect if this is an adjustment to cater for the palate of local clientele. The almond sauce was definitely too strong covering completely the freshness of the sweetbread.
The most unforgettable dish had to be the Sanma (or Pacific Saury). I loved Sanma, Saba, kohada, sardines or any kind of fish with shinny skin and my tolerance for ‘fish’ taste is already very high that not too many people can compare. But I have to say that the fragrance and taste of this dish was really ‘fishy’ and unforgettable. I hope it’s because it’s due to the unsatisfying quality of Sanma this season.
The venue though looks quite nice with good view, truly a place well worth for social media check ins.
味道人生級別 / TastesInLife (TIL) Index:
😍: 非常好 - 必須再去 / Excellent - Must revisit regularly
😋: 滿意 - 應該要再去 / Satisfactory - Should revisit regularly
☺️: 不錯 - 可以再去 / Not bad - Can revisit once a while
😌: 一般 - 不去也沒損失 / Average - No lost for not going
🤐: 不行 - 不值得去 / Bad - Not worth the visit
😭: 災難 - 噩夢一場 / Disaster - A nightmare
#味道人生 #tastesinlife
covering index 在 MySQL Covering Index - YouTube 的美食出口停車場
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