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American teacher takes jar of sand as symbol of shared ground in forest he helped grow in China_我的网站

一 |     こんにちは、料理人のぱぷちゃんです。    

    Ronald Sakolsky fills a jar with sand from the Mu Us Desert in Inner Mongolia, planning to bring it back to the US, on August 24, 2026. Photo: Lin Xiaoyi
On Monday afternoon, Ronald Sakolsky, an American teacher, set foot once again on the soil of the Mu Us Desert, in the Uxin Banner of Ordos, North China’s Inner Mongolia Autonomous Region. He first came here in 2000. Back then, the land was little more than drifting sand. Today, it is green with trees – a transformation driven by decades of local effort.
He stood within Sakolsky Forest, a woodland formally named to honor his early donation toward local ecological restoration. There, he carried out a plan he had held long before this trip: filling a jar with sand from the desert to bring home to the US.
More than two decades ago, sand was the one thing this place had in abundance. In 1999, when Sakolsky arrived in China as a participant in a bilateral teacher exchange program, he was moved by the tireless efforts of Chinese desert fighter Yin Yuzhen and her husband to curb desertification in the Mu Us Desert. He raised $5,000 – equivalent in 1999 to three years of income for Yin’s entire family – to fund their local tree-planting initiative.
The young saplings bought with that donation have since matured into more than 50,000 full-grown trees, transforming the once desolate, sandy wasteland into a thriving green landscape.
When Sakolsky met Yin at the airport on Sunday, 26 years after his first visit to Inner Mongolia, he joked that he could not take a tree from the Mu Us Desert, but he could slip some sand into his shoes and carry a piece of the land back with him. Now, he had found exactly the sand he wanted – not just any sand, but from a place where persistence had turned desert into life, and where his own name had become part of that story.
“Promise is a promise,” he said. “Ms. Yin made a promise, and she fulfilled it.”
For Sakolsky, the sand is not just dirt. It is a metaphor, a bridge, a shared ground. He plans to tell his grandchildren what it means. “It’s not just a piece of sand in the jar,” he said. “It’s a jar of love.”
He used the jar of sand to symbolize that America and China share a relationship rooted in the same soil. He shook the jar, holding its two ends as if they were the two countries, and said that it shows we’re all on the same planet.
There is an old American joke, he noted, that if you dig a hole deep enough, you will eventually reach China. “We’re all on the same planet,” he said.
Earlier that day, while visiting Yin’s home, he spoke about the need for Americans and Chinese to see each other as family. “All Americans should understand that Chinese people and Americans can be family,” he said. “We can transcend differences if we focus on our common ground. We all love our countries, and we all value loyalty and respect – these are the shared virtues we hold dear.”
As for the sand he collected, Sakolsky said he would treat it as a treasure, alongside all his other precious keepsakes from China. He expects to display it in his living room – a daily reminder of the forest that carries his name and the people who made it grow.
。         ネバネバの代表ともいえる「オクラ」。    おひたし、和え物、サラダなど、食卓に登場する機会が多い野菜ですよね。

二 |          ここで質問です。         オクラを茹でる際、          「水から」茹でていますか？     「お湯から」茹でていますか？          今回の目次          オクラは「水から？」or「お湯から？」     なぜ、オクラは「お湯から」茹でるのか？     まとめ          オクラは「水から？」or「お湯から？」          ※AI制作によるイメージ画像          果たして、オクラはどうやって茹でるのが正解か？          結論から言うと…          オクラは「お湯から茹でる」のがオススメです！          一体なぜ、「お湯から」なのか？          料理人の私が、その理由を分かりやすく解説します。         なぜ、オクラは「お湯から」茹でるのか？          ※AI制作によるイメージ画像          理由は大きく分けて、２つあります。         ①色鮮やかに仕上がりやすい          オクラのきれいな緑色は、一気に加熱することで保たれやすい特徴があります。         水から茹でると、ゆっくり温度が上がる分、色がくすみやすくなってしまいます。

三 |          一方、お湯から茹でれば、短時間で火が入り、鮮やかな緑色をキープしやすくなるのが大きなメリットです。

四 |          ②栄養素が流れ出にくい          オクラに含まれる「水溶性ビタミン」と「ミネラル」は、水に溶け出しやすい性質があります。    そのため、水から茹でると、加熱時間が長くなるぶん、栄養素が茹で汁に流れ出やすくなってしまいます。         一方、お湯から茹でれば、短時間で加熱できるため、栄養素の流出を最小限に抑えることができるのです。

五 |          また、オクラは茹でる際に「塩」を加えるのもポイントです。

六 |          塩には、酸化酵素の働きを抑える効果があるため、オクラの緑色をより鮮やかに保ちやすくなります。         ぜひお試しください！          まとめ          オクラは「水から」ではなく、「お湯から茹でる」のが正解。

七 |     お湯から茹でることで、色がくすみにくく鮮やかに仕上がる。    短時間加熱になるため、水溶性ビタミンやミネラルが流れ出にくい。    茹でるときに塩を加えると、緑色をさらにきれいに保てる。         ぱぷちゃんのおすすめ記事がLINEに届きます！     毎日の食卓に役立つ情報を、週に3回お届けする「料理のトレンド速報」が配信中。         ・果物の保存方法を知りたい     ・野菜の選び方を知りたい     ・料理人ならではの知恵を知りたい          そんな方は、ぜひ友だち追加してください！          <友だち追加の方法>     ■下記リンクをクリックして友だち追加してください     LINEアカウントメディア（外部リンク）     ※本リンクは「Yahoo!ニュース エキスパート」との取り組みで特別に設置しています。

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Published on:17:41:02