From Poland to Estonia to the Philippines and the United Kingdom - it's that time of the year again: Lent, the 40 day period before Easter. Check out the cool and diverse foods, activities, and events that are happening all over the world this week!

The corporation judged to have wreaked the most social and ecological damage is to be named and shamed at the Public Eye awards tomorrow. Three companies have been shortlisted this year: the French state nuclear company Areva, multinational German chemical company Bayer CropScience and the Philippine subsidiary of US fruit company Dole Foods.

A brief review of the restaurants at Trinoma, Quezon City, Philippines. The reviews are compiled from the different bloggers who blogged about their different experiences during the Trinoma Bloggers Food Tour. There are negative and positive reviews regarding the restos. I must see post for resto lovers who are planning to dine at Trinoma.

Zakoya was the first stop of the Davao Bloggers Food Trip. It's a great restaurant that serves authentic and delicious Japanese food, in Davao City, Philippines.

Epeius Biotechnologies Corporation announced today that the company has received a Certificate of Product Registration for Rexin-G(R) from the Philippine Bureau of Food and Drugs (BFAD), enabling the commercialization of its lead product as a safe and effective treatment for a broad spectrum of intractable cancers.

Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.The production of tofu from soy milk is similar to the production of cheese from milk (fermentation), although some tofu is made by processing non-soy products, such as almonds or black beans. Two major byproducts of the process are tofu skin and soy pulp.Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. The origin is the source of some speculation and legend, but there is insufficient historical information to support such speculations. Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu contains soy isoflavones, and the safety of consuming isoflavones is questioned.