Damien served in elite Australian special operations military units when he was young. Exploring a number of occupations after completing his service, he arrived in Africa, where he discovered he could put his military skills to good use. Using his life savings, Mr. Mander founded the International Anti-Poaching Foundation (IAPF) in 2009, to protect and preserve wildlife in many regions. The non-profit is a direct-action law enforcement organization. "The organization started with Damien training small units of anti-poaching rangers in Zimbabwe and then later in other parts of southern Africa, applying military derived tools and techniques to making those rangers more efficient, getting them the equipment and the basic training that they needed. And as time's gone on, what we found is that engagement with communities, getting the communities onside, understanding the value of the wildlife and the broader ecosystems and environment that those animals live in, is the only way to come up with a permanent solution." Among the projects done by Damien Mander are the recently created “Akashinga,” or “The Brave Ones” program and introducing economic and social opportunities as well as the plant-based lifestyle to women in rural Zimbabwe. The Award Letter from our Beloved Supreme Master Ching Hai for this noble wildlife protector reads: "Dear Damien, It is with great admiration and gratitude that we present to you the 'Shining World Compassion and Hero Award' for empowering rangers to protect wildlife. You have created Akashinga ('The Brave Ones'), a team of heroic field warriors made up of underprivileged women from the rural Zimbabwe community. These highly-trained female rangers are guardians of the nation’s precious and endangered wildlife. We humbly offer this Award in recognition of your foundation’s exemplary efforts to actively stop poaching, the military-grade training you provide, and the dignity and self-belief given to locals. For your innovative solution to conservation, for teaching others that real love for animals begins on out plate, and for your unparalleled skills and noble wisdoms, we hereby applaud and celebrate the heroic and compassionate deeds of Damien Mander. May you and all involved in your care be forever protected and blessed by all Heavens and Earth. With all Love and gratitude. With Great Honour, Love and Blessings in God’s Grace Supreme Master Ching Hai" 達米恩年輕時服役於澳大利亞精銳特種作戰部隊。在他服役期滿後探索了許多職業，他去到非洲，發現他能在那裡好好用到他的軍事技能。曼德先生在二○○九年用他畢生積蓄創立國際反盜獵基金會（ＩＡＰＦ），以保護和保育許多地區的野生動物。該基金會是採取直接行動�� ... https://www.youtube.com/watch?v=yG5p7ayyudI

“In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine. The first dish that I’ll be sharing is the Creamy (Vegan) Curried Cauliflower Soup. Firstly, take a cauliflower, about 450 grams, and chop them into small pieces.” “Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste. Now, we’ll heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant. Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them. Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes. Next, add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning. Fire off. Blend it. It’s now nice and creamy and it’s ready to serve.” “The next dish that we’ll be making is the Satay Tempeh Burger. The highlight of this East-meets-West burger is a peanut packed satay sauce, which is a popular Southeast Asian gravy that compliments skewered (vegan) protein.” “Firstly, we will prepare the satay sauce. When the satay sauce is ready, remove it from heat, leave to cool and store it in the jar.” “Cut the tempeh into a round shape. To marinate the tempeh, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, half a teaspoon of ground ginger, half a teaspoon of ground cumin, a pinch of salt, half a teaspoon of soy sauce. 12:15Prepare about eight pieces of pumpkin slices. To marinate them, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, and a pinch of salt. Add a little water and marinate for about five minutes. Heat up the pan. Add one tablespoon of sunflower oil, pan-fry the pumpkin. Set aside, and let’s pan-fry the tempeh. Fire off and set aside. To the burger bun base, spread some vegan butter. Add satay sauce, lettuce. Add satay sauce, pineapple slice, satay sauce again, the tempeh, and the pumpkin. The delicious Satay Tempeh Burger is ready to serve.” 「在多民族的新加坡，我們經常結合兩種或更多文化的食材和烹飪方法來創造獨特又出眾的美食。我要分享的第一道菜是（純素）奶油咖哩花椰菜湯。首先，拿一棵花椰菜，約四百五十克，切成小塊。」「將咖哩粉一湯匙、薑黃粉四分之一茶匙，加一些水調成糊狀。現在，我們將鍋加熱，倒入葵花籽油一湯匙，加入薑末一湯匙。炒至冒出香氣。加入混合咖哩醬、兩湯匙哈里薩辣醬（辣椒醬）。翻炒它們。加入切碎的花椰菜和五百毫升水。燉煮十五至二十分鐘。接著加椰奶二百五十毫升、鹽半�� ... https://www.youtube.com/watch?v=vdZ8Z5iY1nk