Sarawakian cuisine “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding). Sarawak cuisine uses rice as staples. It is most often steamed and always served with meat, fish and vegetable dishes. Rice is often enjoyed with the sauce or broth from the main dishes.
Sago Mine disaster Poynter Institute was quoted by the "Charleston Gazette's" February 14, 2006, story, "Forum at WVU examines media coverage of Sago Mine disaster" by Ry Rivard, as saying, "There were real people involved in this story. Real people who didn’t deserve to become the epicenter of a news event...Journalism is supposed to be a service to communities." Mark Memmott, a media issues reporter for "USA Today" said, "Out there in the real world the story is that mines aren’t safe, and why did it take so long for rescuers to get there... Just because we did this panel doesn’t mean we