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From the Taste archive: 10 recipes from Twin Cities restaurants and chefs
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With vaccination programmes gaining momentum in the global north, the pandemic in western countries finally appears to be waning. The opposite is happening in low-income countries. Most can expect no access to either vaccine technology or donations in the near future. Healthcare facilities are overstretched and under-resourced, and data collection is limited, meaning death statistics are unreliable. Most of the world’s population outside rich countries are confronting an extended Covid crisis. Indeed, for several countries there is no way of estimating when the pandemic will be over. Instead, what lies ahead is an open-ended stretch of uncertainty, as populations try, and inevitably fail, to coexist with this virus.
How many more images of Covid disaster will it take to jolt rich countries into action? Nesrine Malik
As the number of Covid-19 cases rose dramatically in Europe and the US during the early part of last year, something strange seemed to be happening in the global south. South Africa’s entire death toll was less than 100 at the same time that Britain was losing more than 1,000 lives a day. India’s death rate during this period was so low that it was termed a “mystery”. More confident conclusions were drawn about Africa’s fate; some thought it had been spared the worst of Covid-19 because it took decisive action early on in the pandemic, while others said the continent had been saved by its warm climate, its low elderly population and its “good community health systems”. There was even brief excitement about the curative potential of homegrown sweet wormwood, a plant that the president of Madagascar claimed was a treatment for Covid-19.
Recipes: Favorites from Twin Cities restaurants Iconic recipes chefs have passed along to readers over the years.
By Rick Nelson Star Tribune October 9, 2019 2:28pm Text size Copy shortlink:
Coconut Macaroons
Makes 2 to 4 dozen cookies.
Note: This dough must be prepared in advance. Unsweetened, desiccated coconut smaller, finer and drier than fluffy, sweetened coconut is available at many natural foods co-ops and some supermarkets. Don’t have a vanilla bean? We suggest substituting 1 teaspoon vanilla extract. Michelle Gayer was at the Franklin Street Bakery when this recipe was published in 2004. She went on to open the Salty Tart bakery.
• 6 2/3 c. unsweetened, desiccated coconut (s
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