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The weather will be completely cloudy throughout the country today, according to the Department of Hydrology and Meteorology. The Department said the monsoon wind has its influence across the country at present.  

There are chances of heavy rainfall at one or two places of Koshi, Bagmati, Gandaki, Lumbini and Sudurpaschim Provinces towards the afternoon today and it will be completely cloudy throughout the country tonight. There is a possibility of heavy rain at one or two places of Koshi and Gandaki Provinces tonight, the Department stated.

Stating that there is a possibility of heavy rainfall occurring at one or two places of Koshi, Bagmati, Gandaki, Lumbini and Sudurpaschim Provinces in the next 24 hours, the Department has urged people to be safe from the possible debris flow and risk or damage of flooding and landslide in these areas.

The Department also warned of the heavy precipitation possibly having partial impact on the daily life of the people including on agriculture, health, tourism, mountaineering, road and air transport in these places.

News editors are those who validate and add value to news content before it is disseminated and hence editorial freedom is essential to promote responsible journalism, said participants of a program organized in Kathmandu on Wednesday. 

Editors from different media houses: radio, TV, online, and news agencies who gathered to discuss 'Dimensions of the journalist code of conduct in news editing' were univocal on focusing on the capacity enhancement of editors, while guaranteeing editorial freedom to keep the charm of journalism intact.

Speaking at the program hosted by Press Council Nepal (PCN), its Chair Balkrishna Basnet, said editorial freedom is a must in newsrooms to strengthen journalism.

He urged journalists including editors to filter out information amidst the floods of information, misinformation, and disinformation from social networking sites and use them as the news source in the media contents. Information and news are different things and they should be rightly dealt with, he added.

Basnet advised every media house to also prepare an internal code of conduct and implement it to produce decent and credible journalistic products.

Federation of Nepali Journalists (FNJ) Chair Bipul Pokhrel said editing is a skill which should be properly reflected in the news content. Sharing his experiences in his journalism career, he said fact-checking is an indispensable part of the editing section to enhance the credibility of news content. "Editing is all about the verification of information, filtering of information, fact-checking, proofreading, copywriting, adding creativity, and so on."

The journalist leader said the editing chamber serves a fusion of beats, and additional skills are necessary to handle this effectively and efficiently.

He took time to highlight the need for coordination between the reporting and editing sections to produce quality products. He advised editors to keep themselves updated about the developments globally and know skills about the judicious use of technology to add value to the contexts before the dissemination.

 Voices of editors

The participants utilized the forum to share experiences and challenges they are bound to deal with in the newsroom.                                                                     

Editing is sometimes negatively correlated with a 'job of butchery ' which normally does not establish a sound relationship between reporting and the editing sections, they complained. 

Some of them complained of increasing corporate and marketing interests in the editing section, underscoring the need for the promotion of editorial freedom while some others said they sometimes feel discomfort chasing diverse content across multiple beats.

They were univocal that editing needs a specific skill and editors should have ample opportunities for sharpening their skills time and again. "Regular capacity enhancement opportunities for editors are warranted."

They shared about the increased workload in editing especially after the financial challenges in media with COVID-19 which led to the shrinking of media in terms of workforce.

Moreover, the Press Council Nepal was advised to accord priority to gender sensitization in newsrooms. They stressed the importance of motivating and empowering editors who do the role of 'gatekeepers' in news content but often work behind the scenes.

"Working in the news desk entails a responsibility that leaves no room for error, making it a position deserving of rewards, enhanced facilities, opportunities, and continuous motivation for editors," they asserted.

The government has for the first time prepared a concept paper on the use and practice of Artificial Intelligence (AI).

The government developed the concept paper to determine the basis for formulating the related policy and laws on the use and operation of AI in the context of the country lacking these and in view of the growing use and development of AI the world over.

The technical committee constituted by the Ministry of Communications and Information Technology prepared the concept paper after nearly five months' study.

The Ministry had formed a five-member technical committee with Joint Secretary Anil Kumar Dutta as its coordinator as directed by Minister for Communications and Information Technology Rekha Sharma.

Ministry Under-Secretary Narayan Timilsina, Information Technology Director at the Ministry's Information Technology Department, Pabitra Dangol and Lecturer at the Institute of Engineering Dr Baburam Dawadi are the members of the committee while the Ministry's computer engineer Surya Prakash Upadhyay is the member-secretary.

The technical committee was formed on January 19. The committee has prepared a report on the concept paper and presented the same to the Ministry.

The report has made recommendations to the government to enact the necessary policy, laws and procedures for the development, use and regulation of AI.

Pointing out the need of addressing the issues of cyber security, data protection and privacy in policy-level, the report suggested to formulate national policy related to AI, to make national strategy, framework of data protection along with legal bases for the use of AI and the privacy of users, to determine standard compatible with international standard of policies and laws incorporated in data safety and protection.

Similarly, Under-Secretary of the Ministry and member of Concept Paper Preparation Technical Committee, Timilsina shared that the report suggested to build integrated structure to exchange AI related information by developing integrated national portal, forward the research, development and use on the issue with priority, to run programs to accelerate use of AI.

"A strategy should be taken to promote privacy protection, transparency and accountability, research on development and promotion of use of AI as well as increasing investment and collaboration", reads the report.

The concerned   sectors should keep the development and promotion of use of AI in their policies, strategies and programs in priority for the same, the report reads.

In the past, Brahmin weddings, especially daughters’ receptions and Bartabandha (sacred thread ceremonies) in Nepal were strictly vegetarian. Fried raw jackfruit was often used as a meat substitute, and guests humorously called it ‘Bahuni Masu’ or ‘Brahmin meat’ to highlight the absence of actual meat. However, times have changed, and the rise of veganism and vegetarianism has brought raw jackfruit into the mainstream.

Raw jackfruit is now recognized as a versatile and nutritious meat alternative, especially among non-meat eaters and vegans. In Nepal, where jackfruit is commonly grown and consumed, understanding its seasonality and culinary uses can help promote it as a sustainable and healthy meat substitute.

Jackfruit is typically harvested during the monsoon season, from June to September, when the warm and humid climate is ideal for its growth and ripening. Fresh jackfruit is most abundant during these months, but it can also be preserved by canning, drying, or freezing to be available year-round.

The jackfruit (Artocarpus heterophyllus) is the largest fruit produced by any tree in the plant kingdom. Native to South and Southeast Asia, the jackfruit tree belongs to the fig, mulberry, and breadfruit family (Moraceae). Jackfruits can weigh up to 45 kilograms and grow up to 3 feet (about one meter) in length. The outer rind is green or yellow when ripe and covered in hard, knobby bumps. Inside, the jackfruit contains numerous edible seeds surrounded by fleshy, fibrous pulp. The pulp, which is typically consumed, varies in color from pale yellow to deep orange.

Jackfruit is rich in essential nutrients, including vitamins C and B6, potassium, magnesium, and calcium. It is an excellent source of dietary fiber, promoting digestive health, and has an unusually high protein content for a fruit, making it a popular meat substitute in vegan and vegetarian diets.

It can be consumed raw. The sweet, fruity flavor of ripe jackfruit is enjoyed fresh or added to desserts. Unripe jackfruit has a texture similar to pulled pork or chicken, making it a versatile ingredient in savory dishes such as curries, stir-fries, and tacos. The seeds are edible when cooked and can be roasted, boiled, or ground into flour.

Jackfruit trees thrive in tropical climates, requiring warm temperatures and high humidity. The fruit matures about three to eight months after flowering, and its large size requires careful handling during harvest. Jackfruit cultivation is relatively sustainable. The trees are hardy and can grow in poor soil conditions, making them valuable for food security in tropical regions. The entire fruit, from the flesh to the seeds, can be used, minimizing waste.

Popular Nepali dishes with raw jackfruit

Jackfruit curry (Kathal ko tarkari)

 Ingredients

Unripe jackfruit, potatoes, tomatoes, onions, garlic, ginger, and a blend of Nepali spices such as turmeric, cumin, coriander, and chili powder.

 Preparation

The jackfruit is peeled, chopped, and cooked with the spices and vegetables to create a hearty and flavorful curry.

Jackfruit pickle (Kathal ko achar)

 Ingredients

Unripe jackfruit, mustard oil, fenugreek seeds, turmeric, chili powder, and salt.

Preparation

The jackfruit is boiled, mixed with spices, and preserved in mustard oil, creating a tangy and spicy pickle that can be enjoyed with rice or roti.

Stir-fried Jackfruit (Kathal bhuteko)

Ingredients

Unripe jackfruit, garlic, ginger, onions, green chilies, and soy sauce.

 Preparation

The jackfruit is stir-fried with the aromatics and seasonings, offering a quick and delicious dish that can be served with steamed rice.

Jackfruit has a lot of nutritional benefits. It’s rich in dietary fiber, aiding digestion and promoting gut health. It’s also a low-calorie food, making it suitable for weight management. Jackfruit contains vitamins A, C, and B-complex, as well as minerals like potassium, magnesium, and iron. Although not as high in protein as meat, jackfruit provides a moderate amount of protein, which can be complemented with other protein-rich foods in a vegan diet.

Raw jackfruit offers a nutritious, sustainable, and versatile alternative to meat, particularly suitable for non-meat eaters and vegans in Nepal. With its seasonal abundance during the monsoon months, it can be incorporated into a variety of traditional and modern dishes, supporting both health and environmental sustainability. By embracing jackfruit in everyday cooking, Nepali cuisine can further evolve to meet the growing demand for plant-based foods.

The jackfruit is a remarkable fruit, not only for its size but also for its versatility and nutritional benefits. As global interest in sustainable and plant-based foods grows, the jackfruit stands out as a valuable resource in the hunt for healthier and more eco-friendly eating habits.

The author is UK-based research and development chef