Episode Notes
On this week’s episode: Elizabeth, Dan, and Carvell commiserate with a parent whose teen is taking every little correction to heart. Then Elizabeth sits down with Erika McLemore (@sitbymyfire on Instagram) to discuss how parents should incorporate lessons on Indigenous peoples, cultures, and land acknowledgements into play. She also shares a bunch of wonderful resources for parents and kids to continue educating themselves on language, history, and current issues central to the Indigenous experience.
In Slate Plus: Slate’s Holly Allen stops by to talk about her powerful new bathroom cleaning tool. A blacklight! Let’s just say she can’t unsee what she saw… Sign up for Slate Plus.
Popular all over the world, stew is always a comfort, whether it comes as a Lancashire hotpot, French daube or a summery mix of courgette, mint and butter beans<br>
Community project Curry Club extends crowdfund campaign A not-for-profit cook to community project supported by chefs including Stevie Pale, Meera Sodha and Anna Jones, has extended its crowdfunding campaign to raise money to provide free meals for the people of Islington.
Called Curry Club, the project has been launched in response to the contrast in lockdown experiences between people living on food parcels and those enjoying high-quality produce and restaurant deliveries, say its founders Matthew Doran, Lizzie Parle and Eleni Thoma.
London chefs and restaurant involved in Curry Club include Meera Sodha, Anna Jones, Alex Jackson, Stevie Parle, Four Legs, Rita’s, Anna Tobias, Little Baobab and Avinash Shashidhara, who have donated their time to cook for people with food insecurity. The entire project is run by volunteers and is not-for-profit.
Last modified on Wed 10 Feb 2021 08.41 EST
Chillies come in such a bewildering array of shapes and colours these days that it doesnât pay to be too specific: if a recipe calls for a particular sort, you are bound to be unable to find it. In any case, the difference between any two chillies is largely a matter of heat, and heat is largely a matter of taste. So forget about size or colour (green ones are generally hotter than red, but then they turn red anyway if you leave them sitting about) or intimidating varietal names such as yellow death-inducing toxin. Just taste one. If itâs not hot enough, use two or three. If itâs too hot, scrape out the seeds and, specifically, the white membrane theyâre attached to, which is the hottest bit.
Put off by recipes for four people? Here’s how to go solo . Got a culinary dilemma? Email feast@theguardian.com
‘Cooking scallops for numerous people can be tricky to time and is quite expensive, too, but they’re great for solo cooks.’ Photograph: LauriPatterson/Getty Images/iStockphoto
‘Cooking scallops for numerous people can be tricky to time and is quite expensive, too, but they’re great for solo cooks.’ Photograph: LauriPatterson/Getty Images/iStockphoto
Tue 2 Feb 2021 09.00 EST
I live by myself and often find it hard to get inspired about dinner. Recipes are always for four or more. Can I just quarter the ingredients?