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Our best winter soups


Our best winter soups
Jan. 1, 2021
According to my cellphone, Los Angeles is in for a bit of a cold spell: Temperatures will not rise above 66 degrees for a good 10 days. In Connecticut, where I grew up, 66 degrees is considered downright balmy. But 20-plus years living in Southern California has taught me that 4 degrees below the annual average of 70 degrees qualifies as soup weather, especially since temperatures here can drop 15 to 20 degrees once the sun goes down (even in Connecticut, 46 qualifies as soup weather!).
A wintertime essential and a year-round staple in most cultures, soup is said to have been consumed by humans as long as 20,000 years ago. The variety that has resulted from peoples around the globe boiling similar ingredients in hot water is extensive. There are brothy soups like pho and tom kha gai; puree soups like creamy mushroom, butternut squash and winter vegetable soup and chunky almost-stews like pasta e fagioli, kibbeh bi’kizabrath, ....

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Vancouver restaurant closures that happened in 2020


Coquille Fine Seafood Exterior (Hanna McLean/Daily Hive)
The 100-seat Gastown restaurant came to us from L’Abattoir Chefs Lee Cooper and Jack Chen. Daily Hive reached out for a reason for the closure but did not hear back.
@mussettecaffebar/Instagram
Musette Caffé was a licensed, bike-friendly cafe and bar located at 1325 Burrard Street that had been open since Spring 2016.
YEW seafood + bar/Facebook
YEW seafood + bar officially closed its doors in January, just ahead of the Four Seasons Vancouver shuttering its doors for good as well. ....

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أين تذهب.. موسم فنون الطهي.. «عشق القهوة في أبوظبي»

أين تذهب.. موسم فنون الطهي.. «عشق القهوة في أبوظبي»
emaratalyoum.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from emaratalyoum.com Daily Mail and Mail on Sunday newspapers.

Abu Dhabi , Cafe Bee , Caf Renard , Petit Cafe , பெட்டிட் கஃபே ,

From sugar and cocoa to pineapple


“Pre-Covid, nobody talked agriculture. Post-Covid, they’re talking agriculture. This is the knowledge we’ve been sharing for decades but still people are not listening. That sugar to sugarloaf story is a science farmers have kept very close to their hearts and now our farming group is sharing information both on and off the farm.”
“Our ancestors produced most of what we consumed. When the foreigners came, they wanted the sugar, then it was the cocoa. Today what you’re seeing is pineapple. We’re the only farming group that took 30 to 40 acres of cocoa land over the last four decades and created this pineapple industry, the sugarloaf segment with our bare hands.” ....

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