Washington (CNN)Revelations from a Texas investigation of Trump University have state leaders warring over whether Gov. Greg Abbott ran the allegedly fraudulent business out of the state or bowed to Donald Trump by avoiding a lawsuit.

Documents obtained by CNN and former state investigator, who went undercover at Trump University courses, told CNN that the state was prepared to force Trump University to pay $5.4 million for allegedly defrauding Texans who attended university workshops and seminars in 2009 and 2010.
But Abbott, then an ambitious attorney general with his eyes set on the governor’s office, killed the investigation because of a friendly relationship with Trump, former Texas investigator John Owens told CNN. He called Abbott’s decision not to sue Trump “absolutely political.”
    “Trump claims attendees at his seminars where satisfied customers. Gov. Abbott says he ran Trump University out of Texas. Neither assertions are correct. Abbott paints himself as the consumers’ advocate and protector. The documents show those representations to be false,” Owens told CNN.
    Abbott, a Republican, and his aides say they successfully forced a predatory business out of Texas, while leaving the door open for former Trump University students to successfully sue Trump individually.
    “The Texas Attorney General’s office investigated Trump U and its demands were met — Trump U was forced out of Texas and consumers were protected,” Abbott spokesman Matt Hirsch told CNN.
    Trump himself has an entirely different explanation, telling CNN on Sunday that he successfully dodged a bullet, after Abbott and other attorney generals declined to sue him.
    “Do you know that these people went to every attorney general, practically, in the country that they could, and do you know this case was turned down by almost every attorney general, from Texas to Florida to many of these states?” Trump told CNN’s Jake Tapper on “State of the Union.”
    The release of internal Trump University marketing and training materials in one lawsuit dominated the political discussion for more than a week after Trump’s accusation that he was not getting a fair trial because the judge presiding over the case is “Mexican.”
    The Houston Chronicle first reported on the Texas state investigation after obtaining a series of internal reports. Texas investigators, led by Owens, began their own in-depth investigation of Trump University shortly after it opened shop in Texas in 2009.
    Owens and other investigators went undercover and attended free Trump University “workshops” and described intense sales tactics, including instructors urging attendees to call their credit card company, ask them to raise their credit limit in order to purchase the $35,000 “Gold Elite” package and standing beside them as the attendees made the calls.
    In a series of reports obtained by CNN, Owens detail the Texas fraud laws that Trump University allegedly violated and made his case for suing Trump directly. Investigators said they were seeking restitution for 267 Texans who bought the three-day Trump University course, the 39 people who bought the “Gold Elite” package and roughly 150 other Texans who bought other Trump University goods.
    Restitution, they determined, amounted to about $2.6 million for the entire group — with lawyers fees and damages, they proposed settling for $5.4 million.
    But suddenly, in May 2010, Abbott killed the investigation, Owens said.
    David Morales, who was overseeing civil suits for the attorney general at the time said Abbott was not involved in the decision not to seek restitution or take the case to court. He called Owens comments “conjecture” and the release of the reports has spurred a separate fight, with allegations from the state that Owens wrongly released the reports — a charge he denies.
    Morales called the investigation — and Trump University’s decision to fold shop in Texas — a success.
    “By May 2010, Trump University had agreed to permanently suspend of all operations in Texas. That agreement to permanently and immediately leave Texas was, in my opinion, the most important element of resolving this investigation. It ensured that no further Texas citizens would be exposed to the company,” Morales wrote in a letter to the editor. He added that the decision not to sue left open the door for individual Texans to sue Trump.
    “It did not preclude those consumers who felt they wanted a refund to demand it from Trump University or in court,” Morales added.

    Read more: http://www.cnn.com/2016/06/06/politics/texas-trump-university/index.html

    (CNN)Sweet ‘n’ sour pork. Lamb bhuna. Cheese quesadillas. Pasta con pomodoro.

    Famous dishes from Asia, Europe and the Americas have all left their indelible mark on menus around the world.
      African cuisines, however, have been slow to catch on globally.
      In Uganda, for example, a dish called “the Rolex” — a rolled chapatti containing a fried egg and vegetables — is wildly popular, but little known outside the country.
      “Rolex was started by a few university kids,” adds Jon Blanc, the director of Ugandan tour company Kabiza Wilderness Safaris.
      “Today all over Uganda men cook them on the street. In Rwanda where no street food is allowed, it is served in a few restaurants.”
      Now, chefs from the African continent, and beyond, are trying to promote dishes from their home nations in very different ways online — and making a living from it.
      Here’s how they are doing it — and, of course, what you should be eating.

      Zimbio’s Kitchen (Zimbabwe)

      Sadza served with mince and veg mix #zimbokitchen #iamzimbo #zimbabwefood #yum #sadza

      A photo posted by Rumbie (@zimbokitchen) on May 19, 2016 at 1:13am PDT

      Who: Charlene Shoko, 31
      Key Zimbabwean dishes: Sadza, a thickened porridge served at most meals; Nhedzi, a wild mushroom soup; and Dovi, a traditional peanut butter stew.
      How: Shoko’s blog zimbokitchen.com aims “to solve the daily pains of the Zimbabwean home chef, helping people prepare traditional Zimbabwean cuisine”.
      “Google organic search has also enabled us to grow — any search on Zimbabwean food brings up ZimboKitchen in the top results,” Shoko adds.
      Revenue streams: sales from themed recipe eBooks.
      Why Zimbabwean food? It’s a custom to share dishes in Zimbabwean culture, and diners are encouraged to pace themselves and not to finish before the others.

      Kaluhi’s Kitchen (Kenya)

      How amazing does this ndengu look?! This recipe will be in my ebook which will be available to you guys TOMORROW at 6 p.m I have decided to stop waiting for the perfect moment and perfect everything and just do this. It will cost you just 527 ksh. More details tomorrow. Are you ready for this?! You should be! #InMyKitchen #MustHave

      A photo posted by Kaluhi (@kaluhiskitchen) on May 16, 2016 at 7:55am PDT

      Who: Kaluhi Adagala, 24
      Key dishes: Ugali, a dense cornmeal paste; Irio, mashed green peas and potato; and Githeri, a corn and beans dish.
      How: Based in Nairobi, Kenya, Adagala uses her blog to promote dishes with a heavy Kenyan influence.
      “I take our beloved traditional recipes and reinvent them by adding … a much more global feel with ingredients that are locally available. My mission is to show the world Kenyan food and to put Kenyan food on the global culinary map.”
      Revenue stream: brand partnerships, for example assisting with the marketing for Nairobi Food Market.
      Why Kenyan food?
      “Kenyan cuisine is an amalgamation of ethnic, Indian and Arabic cuisine which have been slightly modified over centuries to suit our needs.
      “With 42 tribes in our country, food preparation and methods borrows heavily from one tribe to the next which makes Kenyan food a celebration of diversity.”

      Taste of Tanzania (Tanzania)

      Today's dinner mishikaki ya ng'ombe (beef kebab), cassava futari (futari ya muhogo) and amaranth greens (mchicha). Amaranth can be replaced with spinach. All these recipes in Taste of Tanzania cookbook.

      A photo posted by Taste Of Tanzania (@tasteoftanzania) on Aug 5, 2013 at 7:15pm PDT

      Who: Miriam Kinunda, 47
      Key dishes: Ugali, a dense cornmeal paste; Nyama Choma, grilled meat; and chapati, a type of bread.
      How: Kinunda’s Taste of Tanzania website, which she started off writing in Swahili, started gaining popularity in 2009.
      Revenue stream: self-published books, YouTube channel and Taste of Tanzania spice brand.
      Why Tanzanian food? “The Swahili people adapted to the cultures of the people that colonized them, from Persians, British, and Portuguese.
      “You can find a few Swahili recipes that use the same names as some Persian or Indian recipes, but are prepared very differently.”

      Eat Ethio (Ethiopia)

      Desk lunch 'Habesha' style.

      A photo posted by Eat Ethio (@eatethio) on Feb 16, 2016 at 7:12pm PST

      Who: Helina Tesega, 35
      Key dishes: Injera, a spongy flat bread; wat, a spicy meat or vegetable stew; and Kitfo, marinated minced beef.
      How: Based in Hong Kong, Tesega is bringing dishes influenced by her mum’s Ethiopian home cooking to Asia.
      “There is little understanding [in China] of Ethiopia, its rich history, the people, the food and the culture … I provide a modern insight into all of this in a credible way.”
      Revenue stream: supper clubs and catering events.
      Why Ethiopian food? “I honestly think Ethiopian food is one of the most flavorsome of cuisines. It’s so distinctive,” Tesega says.
      Berbere and niter kibbeh are key to Ethiopian cooking: berbere is a very hot blend of spices made from a large red chilli. Niter Kibbeh is a seasoned, clarified butter used in all kinds of dishes from meat to vegetables and eggs.

      Zoe’s Ghana Kitchen (Ghana)

      Fried chicken, jollof rice, and plantain .

      A photo posted by Zoe's Ghana Kitchen (@ghanakitchen) on May 18, 2016 at 8:31am PDT

      Who: Zoe Adjonyoh, 38
      Key dishes: Jollof rice, a one-pot spiced rice dish; fufu, dough-like dish made with cassava; and kelewele, fried seasoned plantains.
      How: Born to a Ghanaian father and Irish mother,Adjonyoh started her business after spending time in her grandmother’s kitchen in Ghana, and visiting the famous Kaneshi street market in Accra.
      Revenue stream: pop-up restaurants in London and Berlin, catering and cookbooks.
      Why Ghanian food? There are some seriously cool venues to do so in. Adjonyoh’s latest venture is a restaurant in a shipping container community project Pop Brixton, in South London.

      Read more: http://www.cnn.com/2016/06/05/africa/african-food-internet/index.html

      Unsure about the nutritional value of your lunch? SCiO may be able to help you figure it out. 

      SCiO is a molecular sensor that can decipher the chemical makeup of the materials around you — and best of all, it fits into the palm of your hand. With just the press of a button, the tiny machine analyzes the item and sends the data to your smartphone, where you can read up on whatever is in the sample you scanned. 

      SCiO’s technology uses near infrared spectroscopy, a type of analysis that has been a mainstay in labs for decades but is becoming more widely available for everyday consumer use. The handheld scanner detects how light reflects off of an item to analyze its molecular structure. While similar spectrometers have been marketed in the past, few have come with SCiO’s relatively low price tag of $200. But don’t expect the same scientific accuracy that you would get from a lab, CNET reported.

      Currently SCiO’s database provides information for dairy products, fruits and vegetables. But as more and more people use it, SCiO’s creators hope to release additional apps for drinks, meats, ripeness and more — effectively building what the website calls the “world’s first database of matter.”

      Watch the video above to learn more.

      This video was produced by Alex Kushneir and Paul Josephson and edited by Sherng-lee Huang.

      Read more: http://www.huffingtonpost.com/2016/06/03/scio-scanner-nutrition_n_10283588.html