China’s battery plant rush raises fears of global squeeze | Financial Times | Australia rescues sick expedition member from remote Antarctic outpost in the depths of winter | CNN | The story behind Basque burnt cheesecake

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You Might Like � � � You Might Like � � � � � � � � � Don't like ads? Go ad-free with TradeBriefs Premium China's battery plant rush raises fears of global squeeze | Financial Times - FT    China is building battery plants far beyond levels needed to meet domestic demand for electric cars and grid energy storage, underlining vast state subsidies and unchecked bank lending that are expected to underpin the international expansion of Chinese manufacturers. Production capacity at China's battery factories is expected to reach 1,500 gigawatt hours this year — enough for 22mn EVs — more than twice demand levels, forecast at 636GWh, according to data from CRU Group, a research firm. Battery manufacturers are following a pattern exhibited in other industries such as steel, aluminium and solar panels, industry executives warned, where Chinese companies benefit from subsidies to take a huge share of the global market and squeeze out competition internationally. Continued here Australia rescues sick expedition member from remote Antarctic outpost in the depths of winter | CNN - CNN    A sick expedition member has been evacuated from a remote Antarctic outpost in the depths of winter following a rescue operation spanning thousands of kilometers, Australian authorities said Monday. In a statement, the Australian Antarctic Division said the icebreaking ship RSV Nuyina had sailed more than 3,000 kilometers (1,800 miles) from Hobart in Tasmania to the Casey Research Station in the east Antarctic to attend to the unnamed patient. The AAD said the expeditioner needs specialist medical assessment and care in Australia for a "developing medical condition," but did not disclose further information. Continued here The story behind Basque burnt cheesecake - National Geographic (Travel)    It’s taken social media by storm in recent years, but the restaurant where this dessert was created has been serving it up since the 1980s. Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake. It’s found new life as far afield as Singapore, where it’s been reincarnated as a soft-serve ice cream, and on the pages of the New York Times, which declared it a ‘Flavor of the Year’ for 2021 — all while still being slung out by the slice at the family-run restaurant where it was created. Continued here

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