others have to sift through the pieces. i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, la, sha, la, la, la, la, nebil: addis ababa. anthony: admit it. you hear the name ethiopia and you think starving children with distended bellies. you think dust and famine and despair so awful, you frankly don t want to even think about it anymore. but take a look. addis ababa, capital city of ethiopia. a cool, high altitude, urban center that will both confirm and confound expectations. fueled largely by direct foreign investment and a returning ethiopian diaspora eager to be part of the new growth, things are changing in addis. it s one of the fastest growing economies in the world . it s not the first time the place has gone through a growth spurt. in the 1950s, emperor hai
great kitchens of europe. he moved to new york, and at the remarkably young age of 23, received three stars from the new york times at his groundbreaking restaurant aquavit. it s been a pretty stellar rise since then and, in 2010, he opened red rooster in harlem. marcus: i always find it so paradox that i was born into very little food, but yet, sort of, i ve made my whole life about food. my sort of structure and pragmatism comes from being raised in sweden. and my sort of vibrancy and warmth to cooking and feel-based food that i love comes definitely from here. anthony: weirdly enough, the single aspect of ethiopian culture most westerners do know a little about is ethiopian food. so, maybe you ve had this. oh, wow. now now that that looks good. that, that is exciting. what is it? maya: this is typical