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Scientific Reports volume 7 , Articlenumber:40055 (2017) | Download Citation

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Producing Innovators

Specifically, we need people to possess a series of thinking skills and behavioral traits that result in their ability to discover, develop, and test ideas and solutions that will result in positive changes not only their prospective fields but also in their daily lives. Therefore, innovation should not be discussed as a specific term but as a series of skills and behaviors that a person must possess to be innovative. To be truly innovative, you need a combination of critical, conceptual, creative, reflective, and visionary thinking skills combined with behavioral traits such as curiosity, resilience, the ability to collaborate, and the development of both observation and communication skills. While this list can be modified, the main point is that innovation is mostly used as a slogan with no substance and should be seen as a process.

The good news is that all of the skills and behaviors needed to be innovative are teachable. A person can learn to think critically, to look for patterns, and to realize that failure is only a temporary setback. Students and employees can be encouraged to seek different experiences and new areas of study, to work together, and to feed their curiosity. Teachers and bosses can be shown how to reward innovative skills and start producing students and employees that exhibit these skills.

Innovation has become the new buzzword, but its overuse and generalization has caused more instances of eye rolling than actual innovation. To get the results we need, the focus should shift from the term to the skills and behaviors that are needed. The word “innovation” is not important. To paraphrase a famous innovator from literature, “innovation by any other name, is just as innovative.”

Michael O’Bryan is a former intelligence analyst and founder of the innovation consulting company360 Thinking.

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This was my first trip to Japan with MH and returned Malaysia with JAL. The checked in process was easy and fast and we were offered the Sakura lounge prior to our 787 flight to Kul. We spent most time in the lounge and the foods offered was excellent. Boarding time was accurate and flight depart on time. The 787 business class has excellent hard products. Seat was spacious and comfortable together with some nice quality amenities. Cabin crews service were top notch and very caring to each business class passengers. We had a wonderful flight experience with JAL and will definitely try it again in future!

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We spent 10 hours on this flight in economy class.The efficient at the gate was amazing. All staff in the plane was very friendly and helpful.They really went the extra mile to make the flight as enjoyable as possible, even if we were in economy. Food was actually very good. I would take JAL again in case I would go back to Japan.

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I don't have a good physique,but the seat of economy class is tight and hard.I'm a bit of a diabetic and on a restricted diet,but there was no food selection(I guess money might have solved this problem,but on-line booking i could find no option.).At Haneda airport I had to wait may baggage delivered in over half hour,I know this no exceptional,but a series of misfortune made me sad and fed up.

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As the title says, my JAL experience was ok - neither good nor bad. As a Premium Economy flight, it delivered the leg room, but the seat was not particularly comfortable, the pillow flimsy, my video system had a few problems, and I found the meals acceptable but uninspiring. I was hoping to start my trip with some Japanese inspired meals, but PE shares the same menu as Economy, and with Spaghetti Bolognese as the default main meal for one occasion, the menu was, overall, disappointing. They need much more of a Japanese theme to their meals.There was no priority queue to board the flight, but to my surprise the ticket did include access to the Qantas Business Class Lounge in Sydney, which was a great start, as we felt very relaxed and somewhat privileged!I'm not sure I'd fly JAL again, as it was clearly inferior to my PE experience with Cathay Pacific in late 2017.

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At Steirereck we are constantly searching for the aromas and flavors of Austria. Join us in the world of Steirereck, share our passion and let us present our country´s harvest in the most delicious light.

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Japanes Woodtuft

The Japanese woodtuft offers up a solid, crunchy texture and a fine nutty aroma that make this little beauty one of Japan’s favourite edible mushrooms. It particularly adds flavour to soups, stews and noodle dishes. When it is freshly harvested, a sticky film covers the reddish-brown, shiny cap, but this layer disappears completely during cooking.

Pale oyster

If mushrooms had a club for beautiful people, the el- egantly shaped pale oyster mushroom would be one of the first to be admitted. It is related to the oyster mush- room, but it is firmer and meatier, and has a surpris- ing scent of aniseed. If it hasn’t been harvested before, its cap can grow up to 20 centimetres wide, but the best time to pick it is while it’s still young and tender.

Heathed woodtuft

The delicate representative of the pholiota family is a small agaric with a strong aroma. Not only does it smell pleasantly spicy, its powerful, nutty taste brings in the forest. It prefers to grow in deciduous forests, and although it looks like a bush it grows from a single stalk on stumps and branches of trees. The harvesting season kicks off in spring and lasts until late autumn.

Poplar fieldcap

Particularly sought after in Italy and Japan, this mushroom belongs to the cate- gory of champignons. It loves the wood of poplars above all and only reluctantly moves to other trees. Its delicate forest mushroom aroma remains genteel and mild, and the meat stays tender, too. By the way, in Italy the mushroom is called pioppino, in Japan it goes by the name of yanagi-matsutake.

Shiitake

The Chinese have a particu- larly lovely name for this delicacy: shiang-gu means fragrant mushroom, highly appropriate for this mushroom, which is also greatly appreciated in Europe. Shiitake is one of the oldest mushrooms, and the favourite in both China and Japan. In the past the Emperor was given shiitake as a gift. This delicacy has a highly aromatic and solid flesh.

Schopftintling

Der junge Schopf-Tintling weist ein sehr mildes unverwechselbares Aroma auf. Den Schopf-Tintling sollte man nur sammeln, solange sich die Lamellen noch nicht rosa verfärbt haben und der Hut noch geschlossen ist. Nach dem Sammeln sollte er sofort verarbeitet werden, denn er eignet sich nicht für die Aufbewahrung.

Igelstachelbart

Der Igelstachelbart ist ein hervorragender Speisepilz. Zusätzlich ist er auch ein geschätzter Heilpilz und wird in der Traditionellen Chinesischen Medizin (TCM) bei Magen- und Darmproblemen eingesetzt. In der Natur ist er äußerst selten zu finden. Seine weißen eiszapfenähnlichen Fruchtkörper machen ihn zu einem faszinierenden Zuchtpilz. Heimisch ist der Pilz in Europa, Nordamerika und Asien.

Ästiger Stachelbart

Der Ästige Stachelbart, ein Verwandter des Igelstachelbarts zählt zu den Gourmet-Speisepilzen. Er ist sehr selten in Bruchwäldern oder Naturschutzgebieten zu finden. Der korallenartige Pilz kann eine Größe von bis zu 40 cm erreichen. Er steht in Österreich unter Naturschutz. Durch die Kultivierung des Pilzes kann ein Beitrag zur Artenvielfalt und erneuten Etablierung geleistet werden. Zusätzlich ist er auch ein geschätzter Heilpilz und wird in der Traditionellen Chinesischen Medizin (TCM) eingesetzt.

Ästiger Stachelbart

Der Ästige Stachelbart, ein Verwandter des Igelstachelbarts zählt zu den Gourmet-Speisepilzen. Er ist sehr selten in Bruchwäldern oder Naturschutzgebieten zu finden. Der korallenartige Pilz kann eine Größe von bis zu 40 cm erreichen. Er steht in Österreich unter Naturschutz. Durch die Kultivierung des Pilzes kann ein Beitrag zur Artenvielfalt und erneuten Etablierung geleistet werden. Zusätzlich ist er auch ein geschätzter Heilpilz und wird in der Traditionellen Chinesischen Medizin (TCM) eingesetzt.

In the middle of Stadtpark, well hidden on the roof of Steirereck, grow more than 120 of the most unusual culinary herbs from all over the world.

Alpine Sorrel

Alpine Sorrel is common in the Arctic Tundra where it provides an important source of vitamin C to the people living there. In more southerly regions it tends to grow in mountainous regions that provide the cold, wet climate it requires. Its fleshy leaves are kidney shaped and reddish in colour with a fresh, sour taste. From the Steirereck Garden.

Sedum

A member of a large genus of northern hemispheric succulents its leaves have a sightly sour taste remininiscent of cucumber.

Orange Gem Marigold

A member of the ‘tagetes’ family and native to the Americas, very few varieties of marigold are actually edible. The ‘orange gem’ has small flowers with five petals and a fern-like foliage that can be used as to make a herbal tea. The flowers have a citrus-tarragon flavour and a pungent lemony scent.

Argentinian verbena

A close relative of lemon balm this robust, fast-growing plant has slender leaves that have a sweet, spearmint like flavour. Its high levels of essential oil make it an excellent tea plant whether fresh or dried.

Oxalis gigantea

This perennials succolent plants, originally from chile have swelled, crisp, tangy–sour leaf stalks.

Pepperwort

Also known as Pepperweed or Dittany this member of the mustard and cabbage family can grow up to 2 metres in height. The long, slender leaves have a peppery, slightly bitter taste reminiscent of horsradish. Indeed the roots can be used similarly to horseradish. Pepperwort grows wild throughout Europe, Asia and northern America although its use as a herb is all but forgotten. From the Steirereck garden.

Sea Purslane

A succulent plant growing in coastal dunes and marshes in the Northern Hemisphere it is often completely submerged at high tide. Its small grey-green leaves are naturally salty and have a pleasant crunchy texture. From the Steirereck Garden.

White-leaved Savory

This herb is originally from the eastern Mediteranean and grows wild in Israel where it is dried and used to make tea. The delicate silver-green leaves and white flowers have an aroma of mint and oregano, and as well as its culinary uses can also be used to treat colds and skin complaints.

Pericon

Originally from Guatemala this herb was used by the Aztecs for religious rites. It maintained its popularity in Central America for making tea and is used commonly in southern parts of the USA for cooking. The aroma is reminiscent of woodruff and aniseed, although the strongest comparison is with tarragon. The leaves are thicker and more fleshy than tarragon however and the flavour more intense. Gathered from the Steirereck garden.

Chickweed

Chickweed is an annual plant native to Europe but grows extensively throughout the Northern Hemisphere in gardens, fields, and disturbed grounds. Once chickweed has taken root control is difficult due to the heavy seed sets and the plant is very competitive with small grains such as barley. The long slender stems and small, delicate leaves can be eaten raw or cooked and has a distinctive grassy, sweet corn flavour. The plant has medicinal uses, herbalists mainly prescribe it for skin diseases, and also for bronchitis, rheumatic pains, arthritis and period pain.

Wild Bergamot

A wildflower in the mint family wild bergamot or bee balm is widespread and abundant as a native plant in much of North America. It has summer-blooming, nectar rich edible white flowers and has been used as a medicinal plant by the Native Americans for centuries. Bee balm is still used today as the natural source of the antiseptic thymol, the primary active ingredient in modern commercial mouthwash formulas.

Fringed Rue

This, mostly forgotten, herb has an uniquely sweet and soapy aroma with hints of coconut and passionfruit. Originally from the mediterranean region, it was favoured by the Romans who used it equally for seasoning and as a medicinal herb. It's aroma is so intense that only a few small leaves are enough to flavour a litre of milk. From the Steirereck garden.

Mushroom Plant

Originally from Papau New Guinea this hardy, bushy plant produces an abundance of fleshy, shiny, dark green leaves with an intense mushroom flavour. They can be used raw in salads or can be added to cooked dishes to provide a delicate mushroom taste. From the Steirereck garden.

Lemon Savory

A variety of winter savory this hardy perennial herb has a lemon aroma close to that of lemon thyme. However, the typical spicy note of savory means it is also occasionaly used in place of pepper as a seasoning.

At the orangery in Palais Schönbrunn grows the biggest collection of citrus places all over Europe.

Clementine

The Clementine is a variety of mandarin orange, which differentiates itself from similar fruits such as the tangerine by virtue of its being seedless. This characteristic, together with its ease of peeling and its sweet, juicy flesh -which contains less acid than an orange-has contributed to its popularity since it was first commercially cultivated at the beginning of the 20th Century.

Diamante Citron

A member of the citron family the Diamante receives its name from the city in Calbria where it is most commonly grown. The fruit has an elongated oval form and reach up to 2 kilograms in weight. They have very little, dry flesh but are prized for their thick, compact and sweet peel which is offen candied. From the orangery at Palais Schönbrunn.

Bitter Orange 'Salicifolia'

A widely grown Italian bitter orange variety it has long, slim leaves and the fruits turn a deep orange when ripe. The flesh is dry and typical of the bitter orange. The bitter orange blossom gives off a captivating aroma that is highly prized in the Steirereck kitchen for perfuming and aromatization of our dishes. From the Orangerie at Palais Schönbrunn.

Buddha´s Hand

The Buddha’s hand lemon is a fragrant citron variety originating in eastern Asia whose fruit is divided into finger like segments. This unique form means there is little to no flesh present in the fruit but an unusually large amount of zest. This, combined with the fact that the white pith is not bitter as in other citrus fruits, makes the Buddha’s hand perfect for candying as practically the whole fruit can be used. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Fortunella

Also known as the oval kumquat, the fruit from this hardy citrus tree are larger and more pointed than Otter kumquats but share the same characteristic thin, sweet peel. The fruit itself is juicy, sour and tastes very similar to lemon.

Limon Canaliculata or Furrowed Lemon

The ‘Limon Canaliculata’ or ‘Furrowed Lemon’ is an old Italian variety first mentioned in eighteenth century Tuscany. It features prominently in a painting by the Medici artist, and still life specialist, Bartholomeo Bimbi. The fruits are a small, measuring up to 7cm or so in length and maybe 5cm in diameter. The fruit itself is aromatic, juicy and relatively sweet. The peel is mildly bitter and very aromatic. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Kumquats

Kumquats or Cumquats are citrus fruits native to South Asia and are first referred to in Chinese literature of the 12th century. They are generally no larger than an olive and have a thin, sweet edible skin and a tart flesh. Their size and sweet zest means they are generally consumed whole when ripe or else used to make marmalades and preserves. One tree, which can reach between two to four metres in height, can bear thousands of fruit from late autumn to spring. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Lemonade Lemon

This Lemon variety has a thin, pale orange skin and dark yellow flesh containing many pips. Compared to other lemons ist flavour is considerably less sour and bitter. The Aroma is reminiscent of mandarin. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Limequat

Limequats are, as the name would suggest, a hybrid of the cumquat and the key lime developed by the American botanist Dr. Walter Swingle in the early 20th Century. The fruits are small and the skin is sweet and edible similar to the cumquat whilst the flesh is more acidic and contains pips in keeping with the key lime. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Lipo Lemon

The lipo lemon is an hybrid of grapefruit and lemon, which produces large, pale yellow, slightly elongated fruits. The flesh is very mild with a pleasantly sweet lemonade flavour and Untertones of grapefruit. The thick edible peel Displays similar characteristics to the fruit but still more intense.

Melarosa

The peel is very fine, lightly bitter and spicey. The flesh itself is free from pips with an intense floral aroma, sweet-sour flavour and hint of bergamot.

Moro Orange

The Moro Orange originated in Sicily in the nineteenth century and is the most colourful of the blood oranges. Its flesh has a sweet flavour with a hint of raspberry and can range from orange with a ruby tint to almost black in colour. Our examples are from the Orangery at the Schönbrunn Palace in Vienna.

Orangeade Orange

This medium sized orange has a smooth skin and a protrusion at one end. The peel is thick, sweet and aromatic weilst the fruit is relatively bland and dry. When the fruit is candied and dried, however, it takes on another dimension entirely and one can detect floral notes and a hint of coconut.

Striped Orange

The Striped orange has been known in Europe since the eighteenth century although it remains very rare. Its name derives from its yellow and orange striped skin. The flesh, when ripe, has a light pink tint and is sweet-sour with a light bitter note. The trees are comparatively small and produce an abundance of intensely perfumed blossom. Our examples are sourced from the Orangery at the Schönbrunn Palace in Vienna.

Striped Lemon

The striped lemon tree produces almost year round violet tinted blossom which then become these pinkish, subtly patterned fruits. The rose coloured flesh is aromatic with a pleasantly sour lemony taste and the zest has a floral, citrus scent. From the orangery at Palais Schönbrunn

Persian Lime

The Persian Lime is larger and less aromatic than the Key Lime and has the advantage of being seedless. Its fruit is also markedly less acidic and bitter. The skin turns from a bright green to almost yellow when ripe. Our examples are sourced from the Orangery at the Schönbrunn Palace in Vienna.

Pomelo

The largest of the citrus fruits this native of South and Southeast Asia is usually pale green to yellow when ripe, with sweet white (or, more rarely, pink or red) flesh and very thick albedo. The fruit itself is divided into very large, clearly defined segments which have a crisp, relatively dry texture and a pleasant grapefruit like flavour although without the bitterness.

Unfarmed freshwater fish guarantees a very special taste experience. manages Austrian agriculture and forestry, including sustainable fishing at the lake Hallstatt lake in the Salzkammergut.

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