Author: Olga I. Ishimwe

These claims are similar to the conspiracy theories still making the rounds on biotechnology, saying it makes people sick. The anti-GMO conspiracists are leading the crusade in demonizing a technology that has huge potential in positively impacting the human race and feeding its populace.

Expert Opinions

Experts across the globe have debunked the erroneous theories saying there is no truth in the stories making the rounds. They clarified that 5G is simply part of the electromagnetic spectrum, like radio waves and visible light, and does not create viruses.

Yusuf Sambo, a researcher at the University of Glasgow who is testing 5G in Scotland, described the theories being spread on the idea of a connection between COVID-19 and 5G as “complete rubbish and biologically impossible.”
Similarly, I. Popoola, a professor of radiation physics at the University of Ibadan, Nigeria described 5G as simply a transmission at a higher frequency range than 4G.

“This feature implies the transmission of greater quantum of energy (signal) per time, hence heavy data (such as images) will download faster and will be transmitted at a higher resolution. Meanwhile, this may require more booster antennas at closer ranges in order to travel very far because high-frequency signals get attenuated faster than low-frequency signals. In short, 5G will be able to accommodate larger data than 4G.

“Generally, people have always displayed some fear each time a new technology arises. The fear attributed to mobile technology is that the signals (waves) are injurious to humans. Meanwhile all mobile signals must fall within microwaves (the extreme end of radio waves) which are non-ionizing radiations. Ionizing radiations like x-rays and gamma rays have far higher frequencies and exposure to the human body may be injurious. However, they are not used for mobile telecommunication,” he said.

In modern biotechnology especially in the agricultural sector, there is a scientific consensus that technology provides powerful tools for the sustainable development of agriculture, fisheries, and forestry as well as the food industry. In taking their position, academic agencies and organizations have determined that the technology does not pose any health risk and has seen over 20 years of safe use.

5G/Biotechnology Potentials

Enhanced mobile broadband – the advent of 5G technology will enhance faster speed, lower latency, and greater capacity which could enable on-the-go, ultra-high-definition video, virtual reality, and other advanced applications.
It would also boost the Internet of Things (IoT) – this will enable more connections at once (up to one million per square kilometer) at very low power. This will tackle the explosive growth in the number of connected devices existing networks are struggling to keep pace with.

Mission-critical control – Because 5G has the potential to deliver significantly lower latency (to about one millisecond), it opens the door to use cases in healthcare, utilities, and other time-critical contexts amongst others.

On the other hand, apart from benefits of biotechnology in the agricultural sector which include developing better crops for improved yield, the reduced vulnerability of crops to environmental stresses increased nutritional qualities of food crops, improved taste, texture or appearance of food, reduced dependence on fertilizers, pesticides, and other agrochemicals, biotechnology is also useful in the health sector in terms of coming up with vaccines for life-threatening ailments, antibiotics, and hormonal drugs.

For instance, biotechnology has been used for the development of insulin, widely used for the treatment of diabetes.

In the environment sector, biotechnology is also useful in the fight against climate change and cleaning up degraded environments amongst others.

How These Claims Harm Potentials Available in Technologies

The peddling of conspiracy theories thrives on fear of the unknown. Feeding these fears through misinformation denies the human race the opportunity of harnessing the potentials available in such technologies for societal benefits.
These technologies are developed to improve the existing solutions on the ground but when they are demonized, society invariably misses out on the opportunity of using the technologies irrespective of the potentials they hold.

New and emerging technologies to help the world in various sectors such as health, agriculture, information, and communication technology, science and technology, environment, commerce, etc are developed from time to time to add value to the world.

Given there is the tendency for people to be concerned about new technologies they are not used to it needs to be stressed that there can never be meaningful progress and development if we allow fear to stop us from adopting and applying such technologies with great potential.

If world regulatory bodies with established international standards like the WHO, FAO, USDA, UNEP et al study and approve any technology as safe, it is the responsibility of governments to come up with appropriate regulations to ensure such technologies are applied in a responsible way for the benefit of the society and humanity.

We should not deny humanity the opportunity of developing and doing things more smartly by embracing jingoists who try to mislead us all with baseless conspiracy theories. It is our moral obligation to give technology a chance.

Kigali Marriott Hotel is not just another fine-dining Hotel; you can count on taking a culinary tour of most parts of the world, from the Pacific Coast to the very depths of Africa with each of your 4-course meal representing unique tastes, creativity, safety and an enriched dining experience especially at Soko Restaurant. A sous-chef at the Hotel, Innocent Rutayisire says each dish at the hotel is seasoned with unique ingredients, garnished to fit the very culture from which it is derived.

Chef Rutayisire’s nurturing and execution of culinary finesse has been far from conventional. Started his journey in Hospitality when he went to Nairobi, Kenya to hone his skills in the industry, by learning from the most accomplished chefs from around the World. Rutayisire is a success. His knack for creating delectable dishes is widely recognized by his peers.

IGIHE caught up with him, and he is now taking us through the journey of his passion for culinary practices and aspirations.

When did you first start cooking and how did you get at Kigali Marriott Hotel?

I am a chef by profession. I started this profession in 1998 from a Kenyan College, where I did a two-year diploma course in culinary arts. From there, I came to Rwanda in 2000, where I became a chef in the Senior Officers’ Mess. Later I joined the Intercontinental Hotel- now the Serena Hotel Kigali, as the Sous-Chef, where I worked for three years. From there, I joined the UN offices in Khartoum, Sudan as a Catering Manager for a period of one year. I came back and re-joined Serena Hotel, then later joined King Faisal Hospital as a Catering Manager. Given a scholarship by the government of Rwanda went to Singapore for training in Hospitality Sciences where I returned as a deputy Chef in the Workforce Development Authority (WDA).

A few years later, I became the Group Executive Chef at Bourbon Coffee, where I opened two restaurants. To upgrade my skills, I enrolled at former Rwanda Tourism University College, current University of Tourism, Technology and Business Studies [UTB], teaching at the college on completion of my studies. In 2008, with a scholarship by the Chinese embassy, I went for further studies in Beijing for a course in Catering Food Service Development. Later on, Marriott International recruited me in 2016 as a Sous-chef and here we are!

During my time here at the hotel, I have had the opportunity to train under experienced chefs and get the chance to work with them on many events and signature dishes, which inspires me. Being part of this renowned international brand has been very important for my career.

You have been all over the World, and in a few decades, became one of the best chefs in the country. What is the secret to your success?

The key to success is the attitude. Cooking is a blend of science and art, and there are techniques and skills that need to be learned; but without the right attitude, a chef cannot get anywhere. In addition, a chef must always be willing to try something new, creativity and authenticity in the work we do is very important. Attention to detail is also a big part of the art. A missing garnish, or a dish left for a minute too long, can all ruin an otherwise perfect meal. The goal at Kigali Marriott Hotel is offering guests unforgettable meals and special moments to remember with pleasure.

How would you describe your style of cooking?

I would describe my style of cooking as a mix of traditional and modern elements to make a simple and high-quality meal that people will appreciate. A merge of African and Intercontinental. I use local ingredients, and then use them to transform their products into modern stylish dishes.

What is a signature dish you are particularly proud of?

Chicken with Peanut Sauce and Matoke. I love playing with ingredients, transforming recipes and this is by far my proudest dish, which you are welcome to try at Soko Restaurant. It takes only 15 minutes and does not require many ingredients. You can take the chicken with a side dish of Matoke or Ugali depending on your preference. The dish reminds me of my local cuisine and I am proud to keep the local streak in my dishes.

Does your wife share your love for cuisine? Do you work together?

Oh! (He gives a chuckle of delight). Now, that you mention it, my wife worked with me when I worked at Serena Hotel, not as a chef, but in the Housekeeping department. She cooks at home often, and her culinary talent and her way of welcoming people would charm you too. Of course, I am happy to eat her great food, too, but I get a special joy out of making her smile with my food. (He lets out another round of throaty chuckles). I love her Ugali served with peanut sauce. Earth-shatteringly delicious!

What are your plans for the future?

I dream of having my own little place in my old days, where I will be able to train Rwanda’s Top Chefs. I have opened many hotels & restaurants such as the Intercontinental, Bourbon Coffee, and part of the pre-opening team here at Kigali Marriott Hotel and many more. I have enough experience for my future ventures. My own restaurant? You should definitely be ready for it!

With an all-day dining Buffet, palatable Weekend Brunch, as well as a range of Theme nights, which feature Asian, Indian and African foods, Kigali Marriott’s Soko Restaurant offers guests an opportunity to enjoy good food and a lively atmosphere.

Coming up soon at the restaurant is an exciting concept, in addition to the International items offered daily on the Soko a la carte menu, guests get the opportunity to experience monthly themed menus based on different international cuisines. Hint: You might have the chance to relish the best of Mexican food sooner than you thought!

This week-long treat has been on-going since March 7th till March 15th, as a way to celebrate womanhood and their achievements without regard to divisions, whether national, ethnic, linguistic, or cultural.

Saray in Arabic means a palace or castle, which is what inspired the name. Staying true to its remarkable services, Saray Spa Kigali is often described as absolute heaven. Located not too far from the Capital’s Centre, the facility offers health and beauty healing treatments inspired by various techniques.

The month of March which celebrates women; comes with an inspiring tip from the head of Saray Spa Kigali.

“I encourage all women to take time to treat themselves, reflect on the promising and bright future that lays ahead. Time spent getting a massage is also referred to as health gained, which is why Saray Spa avails fascinating offers for our guests”, she gushed.

Women Guests searching for some extra rest and relaxation can spend some well-earned downtime inside the hotel’s spa, which has several facilities dedicated to fitness and recuperation.

Recently, the facility introduced the authentic Balinese Massage, a special therapy technique including skin rolling, kneading and stroking and pressure-point stimulation combined with essential oils.

This unique type of massage was introduced at Saray Spa mainly for a more rejuvenating and exciting experience for their customer.

The Saray spa offers many types of massage treatments, which are given by professional masseurs, and contains a fitness Centre with a wide range of state-of-the-art gym equipment. The Spa is open to both walk-in clients and hotel guests. One word from us? Expect nothing short of a soothing experience and quality service from a spa nestled within a five-star hotel!

Founded in 1993, this year’s annual event brought together more than 150 exhibitors from 55 countries to present and promote their products.

During the exhibition, the Rwandan Embassy in China promoted tourism products made in Rwanda (made in Rwanda). The Embassy also announced the start of RwandAir ‘s commercial flights to Guangzhou, the capital of Guangdong Province in southern China.

“It is now more convenient for Chinese tourists to visit Rwanda because they can book Rwandan tourism products online through VisitRwanda’s flagship store on” Fliggy “, an Alibaba tourism application,” said Charles Kayonga, Ambassador of Rwanda in China.

He added that RwandAir’s flights to Guangzhou will facilitate trade between the two countries, boost tourism and investment, and trade between China and Africa in general.

Last year, more than 8,000 Chinese tourists visited Rwanda. The figure is expected to increase in 2019, according to official forecasts.

Growing up, Nicole Musoni listened to Celine Dion, Erykah Badu, Lara Fabian, Jill Scott and more. None of this might sound like a recipe for Electro-soul, but Musoni surprises in ‘Die with me’, applying her feather-light vocal delivery to undulating accompaniment changing swiftly between soothing, crushingly heavy and pleasantly elegant. In one word; a paragon of songwriting about a tale of taking a gamble in life, dropping everything in pursuit of something greater and fulfilling, as she told Nylon.

Produced by International renown Louis Kevin Celestin known by his stage name Kaytranada, a talented Haitian-Canadian producer who has worked with outstanding names in the music Industry such as Craig David on the song “Got It Good”, Azealia Banks, “Along the Coast” (2016), Alicia Keys, “Sweet F’in Love” (2017) and of recently, Ty Dolla $ign and Shay Lia. The Producer is also known for his ebullient remixes that made him quite a reputation in the industry. In 2015, he opened for two nights of Madonna’s Rebel Heart Tour.

With such a producer, it is of no wonder that the Single is pure musical bliss.

Nicole Musoni participated in different contests, such as the “Sécondaire en Spectacle”, “Star Académie” in 2009, where her hard-work placed her among the 50 finalists. She once was a back-up singer for talented Corneille. Taken under the wing of her teacher Jennifer Mead, she worked on her craft and grew as an artist, both vocally and performance-wise, and this, for 4 years. With her talent and vocals, Nicole is set to break out as a promising new music artist.