LONDON: The fight against malaria is slowing down amid a dramatic drop in efforts to reverse the epidemic, even as health officials insist they will try to meet their idealistic target of eliminating deaths from the parasitic illness by the end of 2015.
Malaria causes symptoms including fever, chills, and vomiting and can kill if not treated early. It mainly strikes children under 5, mostly in Africa.
In 2010, about 145 million bed nets were given out across Africa to protect people against the mosquitoes that spread the killer disease. Last year, that fell to about 66 million. The number of homes in Africa sprayed with pesticides has also stalled, as have attempts to treat pregnant women, one of the high-risk groups.
While the malaria death rate has fallen by a quarter since 2000, officials say further improvements are in jeopardy.
“We must act with urgency and determination to keep this tremendous progress from slipping out of our grasp,” Dr. Margaret Chan, WHO’s director-general, wrote in a report released Monday. WHO blamed falling donations and said the $2.3 billion invested in malaria programs in 2011 was less than half of what was needed.
The agency estimated there were about 219 million malaria cases and 660,000 deaths in 2010. But that was based on data from countries representing just 15 percent of cases worldwide. There was no solid information on countries with the biggest outbreaks, including the Democratic Republic of Congo and Nigeria, which account for about 40 percent of global malaria deaths.
WHO acknowledged there was “a large degree of uncertainty” about its figures.
“There are a lot of blind spots in surveillance,” said Jorgen Stassijns, a malaria adviser at Doctors Without Borders who was not connected to the report. He thought efforts against malaria might be sluggish because of the financial crisis or donors prioritizing other health campaigns.
“In a lot of our work in the field, we don’t see malaria going down,” Stassijns said, citing clinics in Congo, Niger and Sierra Leone.
Some said the stalled progress wasn’t unexpected.
“A disease is always more difficult to control at lower levels,” said Richard Tren, director of the nonprofit Africa Fighting Malaria. He said past initiatives to reduce malaria rebounded after a few years and advised officials to use their funds more wisely. He said a $460 million program led by the Global Fund to Fight AIDS, Tuberculosis and Malaria should have been scrapped since there was no proof the initiative — which flooded private markets with malaria drugs — actually worked to reduce cases since there were no controls on who got the medicines. The program, the Affordable Medicines Facility for malaria, was renewed by the Global Fund last month.
Tren doubted that officials would meet the 2015 target of “near-zero” malaria deaths. “I’m not sure it’s measureable or achievable,” he said.
WHO and partners already failed to meet a previous goal of cutting malaria incidence in half by 2010 and past attempts to eliminate malaria have flopped.
“I understand they want to set these targets for political reasons, but they are unrealistic and it undermines their credibility,” Tren said.
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Online: www.who.int/malaria/en
Malaria progress falters, WHO goals found unrealistic
Malaria progress falters, WHO goals found unrealistic
Where We Are Going Today: Korean Palace Restaurant in Riyadh
- The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce
Tucked away on Al-Takhassusi Street, Korean Palace is one of Riyadh’s oldest spots for Korean cuisine, and a nostalgic throwback for those who value flavor over flash.
It’s visibly dated, with worn interiors and a lingering scent that suggests it could benefit from a deep renovation. Still, what it lacks in ambiance, it more than makes up for in taste.
We started with complimentary Korean sides, pickled radish, kimchi, and marinated greens, a generous and flavorful tradition that sets the tone. Then came a table full of classics, each arriving surprisingly fast.
The highlight of the evening? The transparent glass noodles, chewy, perfectly seasoned, and bursting with umami. This was hands down the best dish, and one I’d return for.
The cheese tteokbokki came bubbling in a hot stone bowl, spicy and rich, with gooey cheese melting into the sweet chili sauce.
We also ordered the bibimbap, served hot with colorful vegetables and beef, and the beef sizzling plate, which was tender and satisfying.
The dumplings, delicately wrapped in cabbage leaves, were comforting but mild. The only miss was the tofu soup, which fell flat in flavor and didn’t deliver the depth I expected.
Despite the outdated setting, the overall food quality was impressive. It’s a place that reminds you why people still queue up for spots like this, for food that feels home-cooked, unapologetically traditional, and generously portioned.
Don’t come expecting a trendy hangout. Come for hearty Korean food that gets the job done.
Where We Are Going Today: Past Nine cafe
- Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events
Nestled in the Al-Nahdha district of Jeddah, Past Nine cafe has quickly become a local favorite, combining great food, excellent coffee and a vibrant but easygoing atmosphere.
One of the standout features of Past Nine is its diverse menu. The hibiscus juice is refreshingly tangy and perfect for a hot day, while the waffles are crispy on the outside and fluffy on the inside.
I had a V60 coffee and a Matilda cake, which was a delightful combination.
While the laid-back vibe — including lots of comfy couches — is ideal for those working remotely, the cafe also hosts regular performances by local bands, enhancing its appeal as a social hub.
There are also board game nights featuring established favorites like Jenga and Monopoly, while those who like their fun a little more high-tech can take advantage of the PS5 consoles.
Upstairs is a dedicated area for smokers.
Past Nine cafe is highly recommended for its cozy vibe, delicious coffee and engaging events. It also offers discounts for occasions like Founding Day and National Day.
If you’re looking for a place to relax, work or enjoy some live music, this place is definitely worth a visit.
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: “Pizza isn’t just comfort food, it’s a craft.”
Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome’s API Pizza Academy.
Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018.
When you started out, what was the most common mistake you made?
I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything “correctly,” but I didn’t always bring myself into the dish; that was my biggest mistake.
Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul.
The kitchen is not just about skill and technique, it’s a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen.
What’s your top tip for amateur chefs?
My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you’re in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process.
What one ingredient can instantly improve any dish?
I’d say flour. The right flour for the right dish is absolutely essential. In Italy, we don’t just say “flour,” we talk about “tipo 00,” “semola rimacinata,” “integrale”… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It’s the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic.
When you go out to eat, do you find yourself critiquing the food?
As a chef, it is natural to notice the details, but I try to approach it with an open mind.
What’s the most common mistake or issue you find in other restaurants?
A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they’re missing, it affects the overall experience.
When you go out to eat, what’s your favorite cuisine or dish to order?
Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish.
I’m always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others.
What’s your go-to dish if you have to cook something quickly at home?
Without a doubt, it’s spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I’m short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable.
What customer request most annoys you?
Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect.
What’s your favorite dish to cook?
Pizza. It’s more than just my profession, it’s a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the “right” way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had.
Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart.
What’s the most difficult dish for you to get right?
For me, it’s fish. It may seem simple, but it’s not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it’s dry. One second too little, and it’s raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right.
As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback?
Honestly, I can’t stand chefs who shout. We’ve seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I’m calm; I like to joke, and I create a relaxed environment. That doesn’t mean we’re not serious. When it’s time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate.
Chef Vincenzo Palermo’s spaghetti al pomodoro recipe
Ingredients:
200 gr spaghetti from gragnano
300 gr San Marzano peeled tomato
Fresh basil
2 cloves of garlic
Salt
Pepper
4 tablespoons of extra virgin olive oil
Parmesan cheese
Instructions:
In a pan, gently sauté crushed garlic in olive oil.
Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper.
In a pot, put water and salt and make it boil.
Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water.
Toss everything together and finish with fresh basil and a drizzle of olive oil.
Serve it with a gentle parmesan cheese on the top.
Buon appetito!
Where We Are Going Today: Meez Restaurant
- The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential
Meez, located in both Jeddah and Riyadh, is a vibrant culinary destination that embodies the rich tapestry of Middle Eastern cultures. This establishment captures the essence of the region with its warm hospitality, lively music, and visual feast of colors and spices. It is clear that the founders set out to create a space that celebrates everything we cherish about Middle Eastern traditions.
The menu at Meez is a delightful fusion of flavors, showcasing what they call “Fusion Middle Eastern” cuisine. Each dish is crafted from homegrown ingredients and inspired by cherished family recipes, resulting in unique culinary creations that are both familiar and innovative.
Visitors will find the eggplant fatteh amazing, while the shrimp fatteh is also delicious and distinctive. The musakhan popsicles, however, seemed to be lacking something. The hummus is fantastic, even though it is slightly off season.
The chicken and burrata pasta is a wonderful dish with a spicy kick, though not essential. Likewise, the meat tabliya with dough is a nice addition but not particularly special.
All dishes are well-prepared in both taste and presentation. The restaurant was pleasantly quiet during our noon visit, allowing visitors to fully enjoy the atmosphere.
Meez also excels at breakfast offerings. Visitors are warmly welcomed with milk tea, a lovely touch. The makdous is served atop labneh and fried dough, harmoniously blending sour and nutty flavors. The mini falafel is presented on sticks, accompanied by hummus, potatoes, eggplant, and fried cauliflower, enhanced by a special lemon sauce.
The omelette is served on seasoned sour bread, making it an innovative and complete dish. The musakhan is sweet but could have benefited from a touch of pomegranate molasses.
The egg dish with mushroom and avocado was quite delicious and the pakiza dish is a delightful meshaltet pie with a distinctive sweet dip and well worth trying.
The service at Meez deserves special mention. The waiters are attentive and expedite orders quickly, allowing you to enjoy your meal without feeling rushed. The refreshing lemonade is a highlight as well.
Meez is a fantastic spot for a quick yet flavorful meal, combining excellent food with outstanding service. It is highly recommended for anyone looking to explore the vibrant flavors of Middle Eastern cuisine in a welcoming environment.
Content creators in Saudi Arabia lean into skincare science
DUBAI: As skincare continues to dominate the beauty conversation online, Arab News caught up with two Saudi influencers to understand more about how they are tailoring their content in an age where science-backed skincare is a key part of any makeup routine.
Sara Ali and Sarleen Ahmed attended L’Oréal’s first-ever Skin Summit in Riyadh that convened more than 400 content creators.
“Since the summit, I’ve started asking myself ‘does this product have real value? Is it backed by research? Is it something I’d recommend with confidence?’ Now, my content isn’t just about the glow, it’s about the why behind the glow,” Ali told Arab News.
As beauty influencers are increasingly expected to provide at least a cursory explanation about the skincare products they recommend, Ahmed explained that “when you start understanding the science behind formulations and the long-term impact of ingredients, it brings a whole new level of purpose to the content you share.”
“I used to talk about how something made me feel – now, I want to talk about how it works,” Ali added.
Dr. Richard Betts, scientific director at the consumer products division at L'Oréal SAPMENA, agrees with the push to inform beauty influencers.
“As a scientist, I believe bridging scientific expertise with creator-led storytelling is not just important, it is essential, especially in a market like Saudi Arabia, where digital engagement is amongst the highest globally,” he explained.
Digital penetration in the Kingdom stands at a staggering 99 percent, according to the Communications, Space and Technology Commission. And with around half the population sitting within the under-30 age range, it is no wonder that skincare companies are looking to leverage beauty influencers.
“Content creators have a unique ability to turn complex science into relatable, everyday skincare knowledge,” Betts noted.
