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-Stark before-and-after pictures reveal dramatic shrinking of major Amazon rivers [[https://kr08.cc/|kra cc]]
+He served with the US Army in Iraq. Now he’s one of Asia’s top chefs and a Netflix ‘Culinary Class Wars’ judge [[https://krmp12.cc/|kraken marketplace]]
-Huge tributaries that feed the mighty Amazon River — the largest on the planet — have plunged to record-low levels, upending lives, stranding boats, and threatening endangered dolphins as drought grips Brazil.
-The country is currently enduring its worst drought since records began in 1950, according to Cemaden, the country’s natural disaster monitoring center. It’s Brazil’s second straight year of extreme drought. Nearly 60% of the country is affected, with some cities, including the capital Brasília, enduring more than 140 consecutive days without rain.
+From a warzone in Iraq to a Michelin-starred kitchen and a hit Netflix show, chef Sung Anh’s path to the top of Asia’s fine dining scene has been anything but ordinary.
-In the heart of the Amazon rainforest, the impact on rivers is shocking and experts are sounding the alarm on what this means for the region, a biodiversity hot spot and crucial climate change buffer.
+“Just like I did in the US Army, where I volunteered to go to the war, wanting to do something different — I decided to come here to Korea to try something different,” says the Korean-American chef and judge on hit reality cooking show “Culinary Class Wars,” which has just been green-lit for a second season.
-The Rio Negro, one of the Amazon River’s biggest tributaries, is at record lows for this time of year near the city of Manaus in Amazonas state. Its water levels are falling at around 7 inches a day, according to Brazil’s geological service.
+Sung, 42, is the head chef and owner of South Korea’s only three-Michelin-starred restaurant, Mosu Seoul. In recent weeks, he has gained a new legion of fans as the meticulous and straight-talking judge on the new Netflix series. It’s this passion and unwavering drive to forge his own path that’s helped reshape fine dining in his birth home.Born in Seoul, South Korea’s capital, Sung and his family emigrated to San Diego, California when he was 13.
-The river’s characteristic jet-black waters usually course through its thick maze of channels, but satellite images now show it drastically shrunken with huge swaths of riverbed exposed.
+“We were just a family from Korea, seeking the American Dream,” he says. “As an immigrant family, we didn’t really know English.”
+As a teen growing up on the US West Coast, his mind couldn’t have been further from cooking.
+“I went to school, got into college, but decided to join the US Army because that’s the only way I thought I could travel,” says the chef.
+Over four years of service, he trained in bases across the country, before being deployed to his country of birth, South Korea and — following 9/11 — to the Middle East.

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