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Growing Asian Produce Helped This Sonoma Farmer Connect With Her Taiwanese Heritage

KQED s Eating Taiwanese in the Bay  is a series of stories exploring Taiwanese food culture in all of its glorious, delicious complexity. New installments to the series will run daily from May 19–28. A cross from a few sheep bleating and baaing behind a fence, rainbow pride and Black Lives Matter flags softly wave in the wind. A “Stop Asian Hate” poster is propped against a wall. Around the corner, the property opens up to a 1.5-acre farm filled with trellises of bitter melon, rows of napa cabbage, and hoophouses holding dozens of other Asian herbs and vegetables. All signs, perhaps, that this is a farm with a strong sense of its own identity. 

I Used to Teach Restaurant Staff About Vodka Now I Teach Them About Hospitality

I Used to Teach Restaurant Staff About Vodka Now I Teach Them About Hospitality
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Who is Making Asian American Pacific Islander History in 2021: The GMA Inspiration List

ABC News Turn on desktop notifications for breaking stories about interest? OffOn Malala Yousafzai and more nominate those who are making history in our world. • 309 min read ABC News Photo Illustration Asian American and Pacific Islander Heritage Month celebrates the contributions of one of the fastest-growing groups of people living in the United States. Asian Americans and Pacific Islanders contain multitudes. They are a global community with a homegrown and unique perspective on America. Their diversity expands continents and demographics. The hopes and dreams of the AAPI community are America at its finest, and its people and traditions are those that are tightly stitched into the fabric of the nation. The American dream is alive and well within the AAPI community, and we ve gathered so many of those dreams here throughout this inspiring list of individuals.

The Way Wine Is Served at Restaurants Is Changing

Read Peal’s previous diary entries . I’ve spent the last year redefining my role in the hospitality industry, transitioning from working in a restaurant to starting Slik Wines, a wine education platform, with my cofounders (Marie Cheslik and Danielle Norris). Even though I haven’t physically worked inside of a restaurant for many months, its rhythm stays with me. I’ll admit there are moments when I find myself longing for the beat of service once again. In fact, the other day, I was thinking of clearing a table—the order in which I would clear it and why that mattered to me. I recalled how I’d train staff to clear tables in a particular way because it looked more polished. That process was as natural to me as brushing my teeth. But do I want to serve again? A little bit of me does, but maybe more of me doesn’t. I’m fully vaccinated, but what about the rest of the staff and the guests? Part of me wants to go back, but then I have to be brutal

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