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Innovation

World-First Natural Gas Project

After 300 hours of continuous operation, a 3-megawatt demonstration plant in South Korea has validated a promising way to burn natural gas more cleanly and efficiently. Spearheaded by the Korea Institute of Energy Research (KIER), the project uses chemical looping combustion (CLC), a process that simplifies carbon capture by separating CO2 during combustion rather than after. Unlike conventional methods that burn fuel with air and later extract CO2 from a nitrogen-heavy gas mix, CLC uses oxygen-carrying particles to deliver pure oxygen, producing only CO2 and water vapor—making the carbon easy to capture at the source.

The results are compelling. The test plant achieved over 96% carbon separation and emissions efficiency, surpassing current benchmarks. It also managed to generate steam during combustion, a first in CLC demonstrations globally, and a feature that improves overall energy output. KIER's team overcame a core challenge of scaling CLC systems: maintaining high performance without excessive heat loss. Most small-scale systems are efficient but not scalable, while larger ones tend to sacrifice performance. This demo struck a rare balance, pointing toward viable commercial applications.

In practical terms, a 100 MW gas plant equipped with CLC could capture over 150,000 tons of CO2 annually, cut capture costs by 30%, and increase power output by 4%—potentially adding $10 million in yearly profits. Still, natural gas remains a fossil fuel. While CLC offers a cleaner burn, critics argue it delays the shift to renewables. Whether CLC becomes a short-term bridge or a long-term excuse depends on how the technology is deployed—and whether governments and utilities use it to transition, or to stall.

Environment

Man Revives Iconic Lake

In northern India, one entrepreneur is turning a stubborn environmental challenge into a scalable, sustainable solution. Dal Lake in Srinagar—once revered for its serene beauty and often called the “Lake Como of India”—has been overrun by invasive aquatic weeds, threatening the ecosystem and damaging the region’s appeal to tourists. Maninder Singh, founder of Clean ‘Effen’ Tech (CET), saw the problem up close while vacationing in Kashmir and decided to act. Leaving behind his IT roots, he spent the next eight years developing a method to convert the choking weeds into organic fertilizer.

Today, CET works in partnership with local authorities to remove up to 70,000 metric tons of lake weed from Dal Lake each year. The harvested biomass is dried, processed, and transformed into 20,000 to 22,000 tons of organic fertilizer—cutting an estimated 50,000 tons of carbon emissions annually. Farmers in the region have embraced the product, which costs about 25% less than chemical alternatives and improves soil health across more than 4,400 acres of land. The initiative not only supports local agriculture but also helps clean up the lake, reducing the foul smells that emerge from rotting vegetation in summer.

Singh’s efforts have already made a noticeable impact, with nearly 15,000 metric tons of weeds cleared last year alone. Looking ahead, he plans to replicate the model across India, targeting similarly affected lakes in Odisha and Rajasthan. His vision is to restore the health of freshwater ecosystems while proving that environmental recovery can go hand-in-hand with a profitable business model.

Pop Culture

Tinned Fish Craze

If you’ve ever found yourself deep in the scroll on TikTok, chances are you’ve stumbled into one of its more delicious corners: FoodTok. It’s the side of the app where recipes, food hacks, and snack trends go viral — fast. Think cottage cheese everything, weird-but-good flavor combos, and endless grazing boards. Basically, it’s where the internet eats first. On FoodTok, snack plates are having a serious moment. From the mustard-and-cottage-cheese mashup to over-the-top egg flights, food spreads are in. But even among the noise, one version has made a name for itself: the tinned fish plate.

Typically featuring kettle chips, pickles, crème fraiche, and various canned seafood, these boards are both stylish and satisfying. While high-quality tinned fish has been a staple in Spanish and Portuguese cuisine for ages, American shelves have long been dominated by bland, watery tuna. That’s finally starting to change. Brands like Fishwife are leading the charge in shifting young Americans’ views on canned seafood. “The seed for Fishwife was planted when I was studying abroad in southern Spain — Granada, specifically — in 2015,” Fishwife co-founder and CEO Becca Millstein tells TODAY.com. “In my travels around Anadalusia and Portugal, I was first exposed to the incredibly artistic and artisanal culture that existed around tinned fish, or ‘conservas,’ as they are called in Spain. I was totally struck by this category, because my experience with canned fish to-date was entirely limited to chunk light, water-packed, commodity canned tuna. Seeing sparkling sardines in vinegar and mussels soaked in spicy tomato sauce was a tremendous departure from all that I knew to be canned seafood.”

The idea sat with her until the pandemic hit, and she started relying more on tinned fish. “It was the COVID-19 pandemic, and I found myself eating more tinned fish, as it was one of the few food products that offered nutrition, convenience and shelf-stability while trying to limit grocery store trips,” she adds. “That being said, I was less than impressed with what my local grocery store offered in terms of species, flavors, and sourcing, and was struck by the realization that tinned fish deserved a big, huge makeover in the U.S. — and that’s what I set out to achieve.” Fishwife — a women-founded and led brand — now sells ethically sourced canned seafood with sleek packaging and fresh flavors. The popularity is hard to ignore. At pop-ups, the line wraps around the block, and TikTok is flooded with tinned fish hauls.

Watch on TikTok

“They set a different aesthetic to tinned fish when it comes to their packaging, the design, and I think that really stands out to people, especially in the day and age of social media,” TikToker Purna (@purnaskitchen) tells TODAY.com. “People want to get something that kind of catches their eye. So, I think that’s what really sets them apart in terms of marketing.” Fishwife isn’t the only brand riding the wave. Patagonia Provisions, which focuses on sustainability and ethical sourcing, has also earned a fanbase online. “I do love Patagonia,” Purna adds. “I feel like their freshness is unbeatable. I think every tin I’ve had from them, I’ve always enjoyed.” Canned seafood dates back to 19th-century Europe, but today’s products — like smoked salmon in chili crisp and lemon herb mussels — are bringing something new to the table.

“What’s so exciting about canned seafood is you can have something that is quite specific and make it incredibly accessible,” TikToker Meiji Liao (@daywithmei) tells TODAY.com. “And in accessibility, I think about convenience. You just open the can and eat it. Most canned fish is pressure-sterilized and will keep on a shelf (unopened) for years.”

“I think the beauty of canned seafood is its versatility,” she adds. “When you open a can, you have an already perfectly cooked piece of protein.”

How to Build Your Own Tinned Fish Plate

Start with your favorite tinned fish.
It all begins with a good can. A saucy tin, like sardines in tomato sauce, makes the flavor more approachable. Or go bold with something spiced, like chili-flaked mackerel from Fishwife.

Next, add a crunchy base.
You need something sturdy to scoop with — potato chips, crackers, toasted bread, or crostini all work. The crunch balances out the soft texture of the fish.

Bring in something acidic.
To cut through the richness, add a tangy component — lemon wedges, pickled onions, olives, cornichons, or even a dash of hot sauce.

Include something creamy.
This helps round out the texture. Think butter, crème fraiche, hummus, or cheese.

Add something fresh.
Finish it off with a fresh element: sliced tomatoes, cucumbers, dill, or even orange segments.

The appeal is clear: tinned fish plates are easy to throw together, endlessly customizable, and oddly elegant. All you need is a can and a little creativity.

Mind Stretchers

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Yesterday’s Mind Stretchers:

I’m a four-digit number. Multiply me by 4, and my digits flip end-for-end. What number am I? — 2178 nobody got this correct today 🌞 

Be the first to send us the correct answer for today’s mind stretcher for a shout-out with the answer tomorrow. Just send us the answer and your name to news@dailyupsider.com

If you have any uplifting stories and experience you might want to share, send those over to news@dailyupsider.com for the chance to be featured.