Expat from Udupi passes away in Kuwait due to covid-19

A pregnant elephant in Kerala ate a pineapple, which was filled with country-made bombs or dynamites. It led to a painful death as the elephant was pregnant and died standing in the Velliyar River in Palakkad in Kerala. People are venting out their anger and concerns all over social media about the gruesome incident.

Yesterday, it was reported that the pregnant elephant was killed after locals allegedly fed her a pineapple stuffed with crackers.

However, when International Business Times, India, reached out to Dr Ab Qayoom, who is an Indian Forest Service Officer, for his comments about what actually must have happened, we got to know that no one have fed the pineapple to the elephant.

Snares used for keeping animals away

Dr Qayoom stated that pineapples filled with firecrackers are used as a snare for catching wild boars. He said, "No one would have fed the pineapple to the elephant. The animal must have found it lying somewhere and must have consumed it herself not knowing what lies ahead for her."

He also stated a second possibility. He said, "Some people actually do such insane things as they consider wild animals as a threat to their property and life. Such incidents do happen at places where wild animals create problems for human beings."

Snares are often found around farms, coffee plantations

He added that wild boars often spoil crops and people use snares as a way to protect their farms and crops. This year, it was reported that the government would soon permit farmers with licensed firearms to shoot wild boars that wander into their lands. The problem is that people do not limit their snares to only wild boars and there have been several incidents when tigers, leopards and other animals have fallen prey to these haphazardly placed snares around farms, coffee farms and wildlife corridors.

Elephant kept standing in water before dying

The pregnant wild elephant originally belonged to Silent Valley National Park (SVNP), Palakkad. As the elephant died, she remained calm despite being in excruciating pain. The elephant kept standing and died at Velliyar River, Malappuram, with its trunk in the water.

The elephant was 15-years-old and was probably getting some relief as it stood in the water after her tongue and mouth exploded. Mohan Krishnan, Section Forest Officer, Nilambur, shared the sad incident on his Facebook page where he had acted as the Rapid Response Team official to rescue the elephant, which was in distress.

When a postmortem examination was carried out, it was learnt that the reason for the elephant's death was due to asphyxia where water had got into her lungs and trachea. Dr David Abraham, Assistant Forest Veterinary Officer, Thrissur, carried out the postmortem.

Dr David said, "I have so far done more than 250 postmortems of elephants alone in my more than two decades career. But this was the first time I was so moved as I could hold the foetus of the baby in my hands. Initially, none of us was aware that the elephant was pregnant. After seeing her heart, I spotted the amniotic fluid and realized that she was pregnant."

Claim reviewed :

Fact checking Palakkad elephant death

Claimed By :

Twitter, Facebook and Youtube posts.

Fact Check :

False

https://t.co/uR4p7rDUli

Mangaluru, Apr 26: City Police Commissioner P S Harsha on Sunday said that the news about the implementation of seal down in some wards of Mangaluru city is fake and urged the public not to pay any heed to it.

Taking to twitter, Mr Harsha wrote, ''Some miscreants are floating some old speculative…TV news reports of seal down in some wards of Mangaluru city. It’s fake news.....Don’t Heed to fake news.''

Manipal, Mar 12: Team WGSHA is proud to announce that the culinary museum in WGSHA has been listed in Limca Book of Records as India's First Living Culinary Arts Museum.

Limca Book of Records (LBR) is a catalogue of achievements made by Indians, at home and abroad in diverse fields of human endeavour. LBR is a celebration of exemplary exploits and recognizes accomplishments such as firsts, inventions, discoveries, honours, awards and the truly extraordinary.

Chef Thirugnanasambantham, Principal of WGSHA, while thanking MAHE and ITC Leadership for extending all support towards instituting this museum in Manipal and WGSHA, also appreciated and thanked all those who have directly or indirectly helped towards setting up this museum in Manipal.

"The process for WGSHA's culinary museum to make an entry into the popular Limca Book of Records started almost six months back and after validation by LBR recently, has been listed in the book of records. We are glad that we could be the first of its kind in such endeavour and we also hope to be in Guinness World Records soon", said Chef Thiru.

"We are indeed grateful to Michelin-starred Indian celebrity Chef Vikas Khanna, the founder and curator of this museum, who had this idea of establishing a culinary museum and donated thousands of kitchen tools and equipment worth millions of dollars to this museum for preserving the history of India's rich tradition of culinary arts and to educate the future generations. Chef Vikas Khanna, 'Distinguished Alumnus' of WGSHA, being very desirous of making such a museum in India, what better place it would be than in his own Alma Mater!", he said on the background of having the museum.

Chef Thiru mentioned that Udupi, popular for the famous 'Udupi Cuisine', and being a temple town, is adjacent to International University Town of Manipal Academy of Higher Education (MAHE).

MAHE is home to thousands of international students and visitors. With a great heritage of Udupi, combined with the large number of Indian and International students residing in and around Manipal, it was very apt for the college to create a museum for today's Indian youth and the International visitors to understand the rich culinary heritage of India, through the priceless kitchen tools and equipment donated by Chef Vikas Khanna.

"Has placed WGSHA in the global culinary map and we are proud to have joined all such efforts to preserve the history of cuisines and cultures across the world", said Chef Thiru.

The culinary art academic block housing the museum was opened in April 2018, spread approximately over 25,000 sq ft and is shaped in the form of a giant pot very similar to the ones found in Harappa.

There are historical as well as regular household items such as plates made by the Portuguese in India, a 100-year-old ladle used to dole out food at temples and bowls dating to the Harappan era, an old seed sprinkler, an ancient Kashmiri tea brewer known as 'samovar', vessels from the Konkan, Udupi and Chettinad regions, apart from a large collection of rolling pins, utensils of all shapes and sizes, tea strainers of different types etc.