Tuesday March 19, 2019
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US to Award Contracts for Building Mexico Border Wall

Trump has said the wall will cost $12 billion, while Republican leaders in Congress have pegged its cost 20 percent higher than that. An internal Homeland Security report forecast the total cost could be as much as $21.6 billion.

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FILE - Workers continue work raising a taller fence on the Mexico-U.S. border separating the towns of Anapra, Mexico, and Sunland Park, New Mexico, Jan. 25, 2017.

The U.S. government plans to start awarding preliminary contracts by April for construction of a wall along the US-Mexico border, to fulfill one of President Donald Trump’s principal campaign promises.

U.S. Customs and Border Protection said it will accept “concept papers” for the wall’s design beginning next week and will choose the best ones by March 20. The agency will then ask vendors for construction cost estimates and, after reviewing their bids, begin granting contracts by mid-April — a remarkably quick schedule for a government construction project.

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Trump told the Conservative Political Action Conference on Friday that the border-wall project was “way ahead of schedule.”

“We’re going to build a wall, don’t worry about it,” Trump told a cheering crowd of his supporters. “We’re building a wall. We’re building the wall. In fact, it’s going to start soon.”

Cost estimates vary

The Customs and Border Protection agency, a unit of the Department of Homeland Security, did not indicate where the initial phase of construction will begin.

Trump has said the wall will cost $12 billion, while Republican leaders in Congress have pegged its cost 20 percent higher than that. An internal Homeland Security report forecast the total cost could be as much as $21.6 billion.

Since the earliest stages of his presidential campaign in 2015, Trump has vowed to build a wall along the U.S. border with Mexico as a way to stop illegal immigration and drug trafficking. He has assured Americans that Mexico would pay for the wall — a claim denied repeatedly by Mexico’s elected leaders — and the issue has soured relations between the two countries.

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Relations with Mexico sour

The White House has said Trump has a “buffet of options” to make Mexico to pay for the wall, including imposing a 20 percent tax on all imports from Mexico. Critics have said that scenario would mean American consumers actually would be paying for the wall.

The border barrier primarily would be aimed at stopping illegal immigrants from entering the United States. However, many Mexicans regard the idea of a wall as an insult, and authorities on both sides of the international border have predicted that rough terrain and large stretches of private property straddling the border could make building the wall a long, complicated project.(VOA)

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Gourmet Grubs Squirm Onto American Plate

Culinary director, Jeremy Kittelson, says Linger is committed to changing the American palate. “As much as we love beef,” he says, “there’s no scientist who will tell you cattle farming is a sustainable practice. We should eat more insects."

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Andrew takes a tentative taste of baked, salted mealworm at Rocky Mountain Micro Ranch. VOA

A huge shipping container in the suburbs of Denver, Colorado, is the home of some of the nation’s smallest livestock. Rocky Mountain Micro Ranch is Colorado’s first and only edible insect farm, and one of fewer than three dozen companies in the U.S. growing insects as human food or animal feed.

Wendy Lu McGill started her company in 2015, and today grows nearly 275 kilos of crickets and mealworms every month. “I want to be part of trying to figure out how to feed ourselves better as we have less land and water and a hotter planet and more people to feed,” she explains.

Wendy Lu McGill raises mealworms and crickets to sell to restaurants and food manufacturers.
Wendy Lu McGill raises mealworms and crickets to sell to restaurants and food manufacturers.

Feeding the world’s appetite for protein through beef and even chicken is unsustainable, according to the United Nations Food and Agricultural Organization. Protein from bugs is more doable.

On the global menu

Edible insects are a great source of high quality protein and essential minerals such as calcium and iron. Edible grubs — insect larvae — offer all that, plus high quality fat, which is good for brain development.

Insects are part of the diet in many parts of the world. Analysts say the global edible insects market is poised to surpass $710 million by 2024, with some estimates as high as $1.2 billion. And while American consumers comprise a small percentage of that market today, there is growing demand for a variety of insect-infused products.

Thinking small

Amy Franklin is the founder of a non-profit called Farms for Orphans, which is working in the Democratic Republic of Congo. “What we do is farm bugs for food because in other countries where we work, they’re a really, really popular food,” she notes.

In Kinshasa’s markets, vendors sell platters of live wild-caught crickets plus big bowls of pulsating African Palm weevil larvae. These wild insects are only plentiful in certain seasons.

Farms for Orphans works with Congo Relief Mission, FAO in Kinshasa and the University of Kinshasa to set up small-scale palm weevil larvae farms to bring sustainable nutrition and economic empowerment to orphanages. (Courtesy: Farms for Orphans)
Farms for Orphans works with Congo Relief Mission, FAO in Kinshasa and the University of Kinshasa to set up small-scale palm weevil larvae farms to bring sustainable nutrition and economic empowerment to orphanages. (Courtesy: Farms for Orphans). VOA

Franklin’s group helps orphanages grow African Palm weevil larvae year round, in shipping containers. “Most of the orphanages don’t own any land. There really is no opportunity for them to grow a garden or to raise chickens. Insects are a protein source that they can grow in a very small space.”

Changing the American palate

It’s estimated that more than 2 billion people worldwide eat insects every day. And even though the U.S. Food and Drug Administration has confirmed that consumption of crickets and mealworms is safe and that they are a natural protein source, many Americans, like Denver grandfather Terry Koelling, remain skeptical. As he and his grandchildren take a tour of Rocky Mountain Micro Ranch, he admits, “I don’t think they are very appealing, as something to put in your mouth. You see them around dead things, and it just does not appeal to me to eat something that wild.”

Koelling gets adventurous at Linger, a Denver restaurant that has had an insect entree on its menu for three years.

Culinary director, Jeremy Kittelson, says Linger is committed to changing the American palate. “As much as we love beef,” he says, “there’s no scientist who will tell you cattle farming is a sustainable practice. We should eat more insects.”

Also Read: US Military Planes Deliver Aid to Venezuela-Colombia Border

And so Koelling takes a forkful of the Cricket Soba Noodle dish, with black ants, sesame seeds and crickets mixed in with green tea soba noodles, and garnished with Chapuline Crickets.

“The seasoning’s great!” he says with surprise, adding, “Seems to me there weren’t enough crickets in it!” (VOA)