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The Hope Exchange, a group of people who provide food for the homeless in Cape Town. Please help them
When I was a child, around 7, we lived next door to a large family in London. I liked to visit neighbours, anything to get away from my own family. There was something different about this family. Even at a young age, I could tell.
One evening I tottered in and the woman next door was lighting candles with her hand over her eyes. She then started singing in a strange language.
I rushed home to tell my ma. “It sounds magical,” my mother said. It turned out they were a Jewish family who had escaped to London to avoid the Holocaust. She cautioned against eating too much of their food. “They have been through a terrible time, and need all the food they can get.”
Fergus and Margot Henderson: A half pig s head – it s romance on a plate | Fergus Henderson
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What’s on this week’s table for your patriotic Taiwanese?
Freedom pineapples!
As the WSJ reports:
…These days, pineapple consumption is seen as an act of patriotism. Taiwan residents have been gobbling up the fruit since China by far the island’s largest outside buyer banned imports of their pineapples starting March 1, citing dangerous pests detected in recent shipments.
Does that mean we should all rush out and try and get our hands on a Taiwanese pineapple, in solidarity with the position of the island vis-à-vis the mainland? Must we also embrace offerings described by the WSJ:
Like many people in Taiwan, Allen Hsueh has a newfound fervor for pineapple.
Last modified on Sun 28 Feb 2021 08.35 EST
It is November 2009 and Iâm in a new restaurant on Fairfax Avenue in Los Angeles called Animal. I have been in the city for three weeks, serving as a judge on a TV food contest, all British piss and vinegar to the familiar American gush, and Iâm missing my family terribly. No matter, for here on the menu is roast bone marrow with parsley salad, the dish made famous by the chef Fergus Henderson at his Clerkenwell restaurant St John. His guiding principle: âIf youâre going to bang an animal on the head itâs only polite to eat it all.â
Meredith Miotke Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations. We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin click to enlarge Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt (Rux Martin/Houghton Mif
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