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Cuba, donde el dolor no es humano - Literal Magazine
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I m surprised it took so long : Cubans find anger in their souls
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[Many thanks to Peter Jordens for bringing this item to our attention.] Emiliano Rodríguez Mega (
Nature) writes, “If everything goes to plan, Cuba could be the first Latin American country to develop and manufacture its own vaccine against COVID-19.”
If everything goes to plan, Cuba could be the first Latin American country to develop and manufacture its own vaccine against COVID-19.
Vicente Vérez Bencomo, director-general of the state-owned Finlay Institute of Vaccines in Havana, where one of Cuba’s most advanced vaccine candidates was created, thinks the chances are good. The candidate, called Soberana 02, entered phase III trials in people in March. It’s one of the country’s two homegrown vaccines the other is called Abdala to make it this far.
In
The Guardian, Ruaridh Nicoll, with photographs by Sven Creutzmann, writes about musicians and film-makers found another way to be creative cooking, baking and selling as the pandemic pushed the island’s economy to the brink of collapse. Here are excerpts:
Not far from Havana’s Plaza de la Revolucion, where Che Guevara stares out nine storeys high from the side of Cuba’s Ministry of the Interior, Julio Cesar Imperatori perches on the edge of a table in the kitchen of a shuttered restaurant. “We started to run out of money,” he says of himself and two friends, Osmany and Wilson. “Everyone was closing down. No one was buying pictures. So we decided to do something. We thought, everyone’s gotta eat and my grandmother, Eldia, she has a recipe for pie. And so … the American Pie company.”
Last modified on Sun 21 Feb 2021 14.48 EST
There is much to devour in this month’s magazine. We have a dazzling set of recipes from Reem Kassis, author of
The Arabesque Table. And gorgeous recipes they are. A butternut squash fatteh, chicken stuffed with walnuts, coriander and chilli, and a wonderful pistachio cake with a heady buttercream of orange blossom water. These are recipes that owe much to Kassis’s Palestinian background, and we have an interview with her, too.
Ed Cumming has been talking with fishermen about the double horrors of Brexit and coronavirus, and in particular about how the industry will have to change if it is to survive. He gets to the bottom of Pesky Fish, whose new approach to supplying restaurants with fresh, sustainable seafood is making waves. And I have a whole collection of fish recipes for you, from mussel and fennel salad to spiced prawn cakes.
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