Feels by the Beach Introduces New Menu Items in Honor of Dolphee, Its New Mascot

Feels by the Beach, Dubai’s first neighborhood juice bar and kitchen, expands its menu with a new specialty beverage and soft serve ice cream. in honor of its brand-new Dolphee mascot for Dubai. Feels continues to produce delicious foods that are entirely natural and healthy and are designed to be reviving, perfectly suited to battle the heat and heighten enjoyment of summertime moments. Using the best components to inspire creativity

The Dolphee Cooler, a reviving lemonade slush sweetened with agave, and The Dolphee Softie, a dairy-free coconut mango delicacy served in a vegan waffle cone and topped with dairy-free chocolate, are two enticing menu innovations that Feels is happy to offer. These additions both exemplify Feels’ dedication to clean eating and reflect its deeply ingrained clean eating attitude.

The dairy-free Dolphee Softie is a soft serve ice cream that combines coconut and mango for a decadently creamy texture that is perfect for people who are lactose intolerant and those who want dairy alternatives. The Dolphee Softie is a fun way to mix smart choices with good fats. It is chock full of coconut’s health benefits and has dairy-free chocolate on top. The colorful mangos added to the softie are rich in immune-strengthening vitamin C, giving it a refreshing twist that supports healthy, glowing skin.

The Dolphee Cooler proves to be a revitalizing hydration champion, not to be outdone. This lemonade slush, designed as the ideal post-workout beverage, helps restore electrolytes lost during physical activity. Because agave nectar is used to sweeten it, it has a lower glycemic index compared to traditional sugars.

This makes it a wise choice for individuals who want to indulge in natural sweetness while controlling their blood sugar levels. The Dolphee Cooler, a tasty citrus powerhouse, offers a shot of vitamin C, which is recognized for promoting collagen formation to promote healthy skin and joints for renewal and invigoration.

Feels’ dedication to providing an experience that celebrates both health-conscious choices and the simple pleasures of life by the beach is demonstrated by the addition of speciality drinks and soft serve ice cream, all of which were expertly crafted.

The world is being overrun by chickens.

85 billion hens are used to explain the world meat prediction.
Since the modern chicken business was founded a century ago, chicken has surpassed beef and pork as the most consumed meat worldwide. That trend is anticipated to quickly accelerate in the coming decade, according to a report released last month by the Organization for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO), and it will have significant effects on climate change, animal welfare, and economic development.

The analysis estimates that by 2032, the astonishing 74 billion hens raised and slaughtered annually by humanity would climb to 85 billion, a 15% increase. In contrast, the quantity of pigs and beef cattle raised for meat will rise to 365 million and 1.5 billion by 2032.

Only 16 percent of the world’s population and 33 percent of its meat consumption are found in high-income countries. In contrast, meat consumption is rising quickly in middle-income regions like much of Asia and Latin America while remaining stagnant in high-income nations and predicted to fall in Europe over the next ten years.

Put it down to what economists refer to as Bennett’s Law, which states that when people rise out of poverty, they tend to go from diets that are primarily plant-based and low in emissions but rich in grains and starches to diets that are more diverse and high in emissions but high in meat and dairy as well as fruits and vegetables. The number of chickens in the globe is predicted to increase to unimaginable levels as hundreds of millions more individuals join the global middle class.

Why chicken is so popular worldwide

Simple economics can partially account for the global switch from red to white meat: Compared to pigs and cattle, chickens are substantially less expensive to keep because they convert feed more effectively into meat. People are turning to less expensive meats due to inflation and the stagnation of global wages.

Governments, as well as consumers, are considering environmental and public health issues. Although the production of chicken and fish is extremely harmful to the environment, it leaves a significantly less carbon footprint than that of red meat, which is why people generally believe that they are healthier than pork and beef.

It all adds up to a world where chickens rule; for every person on Earth, more than nine are killed annually. Due to their small size, 100 chickens are required to produce the same amount of meat as one cow.

Some archaeologists think that because we consume so much chicken, the bones of our present era will be defined by it.
Future civilizations will be able to learn about our ingenuity in controlling nature to create ever-increasing amounts of meat, our inability to eat it within the limits of the planet, and our callous disregard for the welfare of animals from the trillions of chicken bones we’ll leave behind.

The treatment we gave the chicken
The US poultry business has created Frankenchickens out of chickens in an effort to increase the amount of meat on tables.

Chickens of today have been developed to grow enormously quickly and to a market weight that is five times larger than that of earlier breeds in just six to seven weeks. Animal activists have referred to chickens as “prisoners in their own bodies” as a result of a variety of health and welfare issues that have been caused.

What a meat-centric food system has taught us
It makes sense that governments of low- and middle-income nations would want to match Western levels of animal product consumption after witnessing high-income countries eat so much meat during the past 50 years. However, we already know what comes along with cheap, plentiful meat and dairy: massive deforestation, loss of biodiversity, chronic diseases of affluence, accelerated climate change, increased pandemic risk, and massive animal suffering.

If the OECD and FAO are correct, the industrial meat machine will continue to produce an ever-increasing amount of meat at the very time that climate experts are advising us to drastically reduce animal production in order to make the earth habitable.

Environmental, Indigenous, and animal protection organizations are fighting against the growth of industrial farming in the Global South. This conflict is arguably at its most fierce in Latin America, particularly in Brazil, where Indigenous land is forcibly taken for cattle grazing and animal feed planting, and Ecuador, where enormous pig and poultry farms have been supported by international organizations like the World Bank.

Only those living in low- and middle-income nations may choose the appropriate amount of intensification in meat production to combine their needs for a sufficient food supply with environmental, public health, and animal welfare issues. However, the 100-year experiment in American-style factory cultivation has turned out to be an ethical and environmental catastrophe that we are only now realizing. Hopefully, it is a lesson that the rest of the world can benefit from.

Day in the Life: Atlantis sells out of the 4,000 croissants the chef makes each day.

Every day at the Dubai landmark, Christophe Devoille serves up tens of thousands of pastries, 300 bread rolls, and 500 cakes.
By putting you in the shoes of a UAE resident, “Day in the Life” lets you observe a regular day in their home and workplace.

Breakfast for 1,200 people might sound like a big undertaking, but Christophe Devoille finds it easy.

Before the hotel’s opening in February, the Frenchman, who developed his talents under the tutelage of renowned chef Alain Ducasse, assumed over as executive pastry chef.

Currently, Mr. Devoille is in charge of all bread and pastry production at Atlantis The Royal, a 24-hour operation that produces 4,000 croissants, 30 loaves of bread, 300 bread rolls, and 500 baguettes every day.

5.30 a.m.: A good start to the day

Mr. Devoille’s job involves a lot of dessert tasting, so working out regularly is essential for him to maintain a healthy weight.

When I’m not being lazy, I go to the gym around 5.30 in the morning, he claims.

“For me, 45 minutes is all needed to unwind and prepare for the arduous day that lies ahead.

“I can work till around 9 o’clock depending on the day, and exercise provides me energy.

I make an effort to limit my sugar intake, but it does happen occasionally.

7 a.m.: Atlantis’ most crucial meal of the day The 19 breakfast-serving restaurants at The Royal are constantly busy, and the culinary staff’s day begins early.

According to Mr. Devoille, who oversees the entire breakfast business, “I check all the pastries at 7am and make sure the team is prepared to go.”

“Everything is made from scratch, and my team of 42 bakes and prepares everything for the day ahead every morning for about six hours.”

Atlantis ensures a consistent supply To ensure that the kitchen is always staffed and that nothing is wasted when Mr. Devoille is in charge, the Royal bakers rotate shifts.

“We send the leftover bread and Danish pastries from breakfasts to the cafeteria for Atlantis staff, and all of the remaining croissants are utilized to make mini sandwiches,” the man claims.

You won’t ever be served stale cake at Atlantis since we always maintain the highest standards.

Let them eat cake at noon.
Mr. Devoille uses the downtime between breakfast and afternoon services to concentrate on his crafts, which is one of his nicer duties.

“We add one or two new items on Friday or Saturday because we want to ensure sure we are able to provide our guests something new every week,” he says. We have a lot of European fruit in the spring, including cherries and raspberries, and the menu always reflects what is there in season.

I might make a small adjustment to the recipe to increase sweetness or crispiness before our presentation and tasting session, he says.
“For me, there’s nothing like a delicious apple pie, but many of our guests prefer chocolate, in my opinion.

“You can’t go to the gym every morning and then eat nothing but cake,” the person said. “I’ll usually have something light for lunch, like a salad, after the cake tasting is over.”

3 PM: Planning is essential

Atlantis The Royal has a full calendar of events all year long, so the patisserie team always starts early on menu planning.

The development of a new shape, a new mold, and packaging for our Christmas cake was began in the spring, according to Mr. Devoille. It’s crucial to take your time, and it’s preferable to complete all of our projects in the summer when it’s more peaceful.

In addition to the holiday season, Thanksgiving, Halloween, and New Year’s preparations are all well under way, with mouthwatering goodies on the horizon.

I collaborate on the design and recipes with my sous chef and pastry chef, he claims. For the winter months, we have some extremely intriguing sweets prepared.

7 p.m.: Party time
Mr. Devoille frequently stays late into the night during event season to ensure everything goes without a hitch at various parties and banquets.

Time flies, he claims, “when you’re passionate about what you do.” I’m fortunate to enjoy my work, and the busiest times for the hotel are when guests are eating and mingling.

If I finish early enough, I might see a movie or meet up with friends, but most of the time it’s just a cup of tea and a romantic evening with my fiancée.