#culinary incendiary

[petermorwood]

Yikes!

We'll stick to roasting poultry in an oven, rubbed with oil or larded with bacon and stuffed with stuffing or perhaps a whole lemon sliced halfway through at one end.

*****

A setup like this, with some way of releasing the turkey initiator into the cooking-oil accelerant at a preset time, would be something a fictional arsonist might try, at the time of year when These Things Happen.

I'm less sure it would work IRL. Trying that sort of heat-the-oil-and-be-elsewhere arson around (!) would let the oil follow the rules of any other kitchen grease fire, and reach non-turkey flashpoint at a time of its own choosing.

Which, as anyone who's had a pan do that scary WOOMF! ignition will know, is always the wrong time.

*****

Having mentioned grease / oil / cooking fat fires, here's a post about how to deal with them.

Stay Safe!

[qorwonn]

Seven Fires: Grilling the Argentine Way Writen By Francis Mallmann

Download Or Read PDF Seven Fires: Grilling the Argentine Way - Francis Mallmann Free Full Pages Online With Audiobook.

James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann?born in Patagonia and trained in France's top restaurants?abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing?and delicious?wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes?like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad;

>

[] Download PDF Here => Seven Fires: Grilling the Argentine Way

[] Read PDF Here => Seven Fires: Grilling the Argentine Way

[notebookmusical]

Hi! I’ve been on a social media break for a while and I think I missed some new book releases, do you know where I can find a recommendation list for 2021-2022? Or if you have any recommendations (preferably by authors of color). Thank you so much 💜 No worries if not

hello hello!! 🤍 here is my recommendations list tag, where i think you'll be able to find some 2021-2022 recs there!

i also looked back at my 2021 reading tracker, and some of my favorites of 2021 are:

young adult

ace of spades by faridah àbíké-íyímídé: an incendiary and utterly compelling thriller with a shocking twist that delves deep into the heart of institutionalized racism, from an exceptional new YA voice. 🌈

fat chance, charlie vega by crystal maldonado: a sensitive, funny, and painful coming-of-age story with a wry voice and tons of chisme, that tackles our relationships to our parents, our bodies, our cultures, and ourselves

hani and ishu's guide to fake dating by adiba jaigirdar: their mutually beneficial pact to fake date, hani and ishu start developing real feelings for each other. but relationships are complicated, and some people will do anything to stop two bengali girls from achieving happily ever after🌈

indivisible by daniel aleman: a remarkable and timely story-both powerful in its explorations of immigration in American and deeply intimate in its portrait of a teen boy driven by his fierce, protective love for his parents and his sister. 🌈

last night at the telegraph club by malinda lo: a story of love and duty set in San Francisco's Chinatown during the Red Scare. 🌈

luck of the titanic by stacey lee: the richly imagined story of Valora and Jamie Luck, twin British-Chinese acrobats traveling aboard the Titanic on its ill-fated maiden voyage.

not here to be liked by michelle quach: a cheeky, feminist and searing novel that unpacks just how complicated new love can get…when you fall for your enemy.

these violent delights & our violent ends by chloe gong: an imaginative Romeo and Juliet retelling set in 1920s Shanghai, with rival gangs and a monster in the depths of the Huangpu River

this poison heart by kalynn bayron: an inspiring and deeply compelling the secret garden retelling about a young woman with the power to conquer the dark forces descending around her. 🌈

you've reached sam by dustin thao: a heartfelt novel about love and loss and what it means to say goodbye

new adult/adult

arsenic and adobo by mia p. manansala: the first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer...

crying in h mart by michelle zauner: from the indie rockstar of japanese breakfast fame, and author of the viral 2018 new yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up korean american, losing her mother, and forging her own identity. *non-fiction

honey girl by morgan rogers: a coming of age story that grapples with fears that make us human, the family scars that need to heal and the longing for connection, especially when navigating the messiness of adulthood. 🌈

dial a for aunties by jesse q. sutanto: what happens when you mix 1 (accidental) murder with 2 thousand wedding guests, and then toss in a possible curse on 3 generations of an immigrant chinese-indonesian family? you get 4 meddling asian aunties coming to the rescue!

trigger warnings under the cut as always! you can also always add me on goodreads here! if you (or anyone else) is interested in my 2022 anticipated releases so far/favorite 2022 reads (or anything at all! happy reading 🤍

trigger warnings for:

ace of spades: racism, homophobia, bullying, blood, alcohol consumption, car accident, racist slurs, stalking, emotional abuse, panic attacks/disorders, outing of queer characters, suicide ideation , suicide attempt, death of parent, gun violence, murder, toxic relationship, sexism, forced institutionalisation, drug use, police encounter/involvement, incarceration, mentions of death penalty, revenge porn

arsenic and adobo: fatphobia, drug abuse, evidence planting, police intimidation, (implied) domestic violence, racism, fatphobia/ableism/misinformation about diabetes*

crying in h mart: death of a parent, death of a family member, trauma, addiction, cancer

dial a for aunties: death, murder, description of dead bodies (no gore), casual racism, attempted sexual assault, drug use, alcohol use

fat chance, charlie vega: fataphobia, mentioned death of a parent, mentions of sex, underage drinking (chapter 13), racism, a strained relationship with a parent, diet culture, emotional abuse + manipulation

hani and ishu's guide to fake dating: racism, homophobia (specifically biphobia and lesbophobia), Islamophobia, toxic friendship, gaslighting, and parental abandonment

honey girl: discussion and depictions of mental illness, self-harm (scratching skin, nails digging into skin as an anxiety coping mechanism, cutting), past suicide attempt by a side character, anti-Blackness, racism, homophobia, casual alcohol consumption, minor drug use (marijuana), mentions of war, PTSD, past parent death (side character), grief, medical talk, self-destructive behavior, police, amputation (chapter 4)

indivisible: deportation, anxiety/panic attacks, homophobia, racism

last night at the telegraph club: abandonment, parental abuse, family trauma, sexism, misogyny, racism, racial slurs, deportation, death of a loved one, homophobia, internalized homophobia, miscarriage, police brutality

luck of the titanic: racism, use of slurs, death of a parent, death of a loved one

not here to be liked: sexism (challenged), racism (challenged)

these violent delights / our violent ends: mentions and descriptions of blood, violence, gore, character deaths, transphobia, explicit description of gouging self (not of their own volition), murder, weapon use, insects, alcohol consumption, parental abuse / blood, violence, gore, character deaths, murder, weapon use, insects (chapter 3 & 14 particularly are quite descriptive), alcohol consumption, parental abuse, transphobia

this poison heart: brief depictions of grief, mentions of adoption, murder, death of a parent, blood and gore, decapitation, dismemberment, strong language

you've reached sam: grief, death, divorce/separated parents, racism, car crash

[damn-daemon]

Its the beefcake anon - whoa who knew one innocuous word that is culinary in origin could be so incendiary

The man it is attached to is incendiary! Actually, Beefcake is one of the words that summon me on Discord 🤣 It sounds dumb (and probably is) but it's true.

[whatisthiswitchcraft]

books I read in 2018! (not including rereads, favorites are bolded!)

Shortcomings - Adrian Tomine

Skim - Mariko Tamaki and Jillian Tamaki

Tina’s Mouth: An Existential Comic Diary - Keshni Kashyap

Turning Japanese: A Graphic Memoir - Marinaomi

Killing and Dying - Adrian Tomine

Take What You Can Carry - Kevin C. Pyle

The Gentleman’s Guide to Vice and Virtue - Mackenzi Lee

Riotous Flesh: Women, Physiology, and the Solitary Vice in Nineteenth-Century America - April R. Haynes

Finder: Voice - Carla Speed McNeil

Witches Abroad - Terry Pratchett

Interpreter of Maladies - Jhumpa Lahiri

The Hate U Give - Angie Thomas

We Are Never Meeting In Real Life - Samantha Irby

Priestdaddy - Patricia Lockwood

What We Lose - Zinzi Clemmons

What Is Not Yours Is Not Yours - Helen Oyeyemi

Magnus Chase and the Gods of Asgard: The Ship of the Dead - Rick Riordan

Strange Practice - Vivian Shaw

The Best We Could Do - Thi Bui

Kindred: A Graphic Novel - Octavia Butler, Damian Duffy, John Jennings

Will Do Magic for Small Change - Andrea Hairston

Pachinko - Min Jin Lee

Her Body and Other Parties - Carmen Maria Machado

Midnight in the Garden of Good and Evil - John Berendt

Salt Houses - Hala Alyan

March: Book One - John Lewis, Andrew Aydin, Nate Powell

March: Book Two - John Lewis, Andrew Aydin, Nate Powell

March: Book Three - John Lewis, Andrew Aydin, Nate Powell

Sing, Unburied, Sing - Jesmyn Ward

The Power - Naomi Alderman

Darkroom: A Memoir in Black and White - Lila Quintero Weaver

Blood Justice: The Lynching of Mack Charles Parker - Howard Smead

Warriors Don’t Cry - Melba Pattillo Beals

Moonshot: The Indigenous Comics Collection - ed. Hope Nicholson

Monstress: Awakening - Marjorie Liu and Sana Takeda

Boundless - Jillian Tamaki

The Cooking Gene: A Journey Through African American Culinary History in the Old South - Michael W. Twitty

Speak: The Graphic Novel - Laurie Halse Anderson and Emily Carroll

A Raisin in the Sun - Lorraine Hansberry

Surpassing Certainty: What My Twenties Taught Me - Janet Mock

Bingo Love - Tee Franklin, Jenn St-Onge, Joy San

Vietnamerica - G.B. Tran

Incognegro: A Graphic Mystery - Mat Johnson and Warren Pleece

Arab in America - Toufic El Rassi

Diary of a Reluctant Dreamer: Undocumented Vignettes from a Pre-American Life - Alberto Ledesma

Tell the Wolves I’m Home - Carol Rifka Brunt

The Immortalists - Chloe Benjamin

The Argonauts - Maggie Nelson

Little Fires Everywhere - Celeste Ng

The Autobiography of Malcolm X: As Told to Alex Haley - Malcolm X and Alex Haley

All God’s Children Need Traveling Shoes - Maya Angelou

The Fire Next Time - James Baldwin

Hunger: A Memoir of (My) Body - Roxane Gay

Deer Woman: An Anthology - ed. Elizabeth LaPensée and Weshoyot Alvitre

Bloods: Black Veterans of the Vietnam War - Wallace Terry

The Merry Spinster: Tales of Everyday Horror - [Daniel] Mallory Ortberg

It’s All Absolutely Fine: Life Is Complicated So I’ve Drawn It Instead - Ruby Elliot

The Book of Unknown Americans - Cristina Henríquez

Through the Woods - Emily Carroll

The World Only Spins Forward: The Ascent of Angels in America - Isaac Butler and Dan Kois

Tributaries - Laura Da’

On the Bus With Rosa Parks - Rita Dove

Full-Metal Indigiqueer - Joshua Whitehead

Whereas: Poems - Layli Long Soldier

Not Your Villain - C.B. Lee

My Body is a Book of Rules - Elissa Washuta

Mis(h)adra - Iasmin Omar Ata

All Out: The No-Longer-Secret Stories of Queer Teens Throughout the Ages - ed. Saundra Mitchell

This is Just My Face: Try Not to Stare - Gabourey Sidibe

Crazy Brave - Joy Harjo

Harriet the Spy - Louise Fitzhugh

The Lesser Blessed - Richard Van Camp

A Burst of Light: and Other Essays - Audre Lorde

The Mysterious Benedict Society - Trenton Lee Stewart

My Brother’s Husband, Vol. I - Gengoroh Tagame

When You Reach Me - Rebecca Stead

The Wicked and the Divine: Imperial Phase (Part 1)  - Kieron Gillen and Jamie McKelvie

Honor Girl - Maggie Thrash

The Alchemist - Paulo Coelho

The Prince and the Dressmaker - Jen Wang

Leah on the Offbeat - Becky Albertalli

The Summer of Jordi Perez (and the Best Burger in Los Angeles) - Amy Spalding

How to be Black - Baratunde Thurston

Bury What We Cannot Take - Kirstin Chen

No Reservations: Around the World on an Empty Stomach - Anthony Bourdain

Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook - Anthony Bourdain

Our Dead Behind Us - Audre Lorde

The Wicked and the Divine: Imperial Phase (Part 2)  - Kieron Gillen and Jamie McKelvie

The Awkward Thoughts of W. Kamau Bell: Tales of a 6'4, African American, Heterosexual, Cisgender, Left-Leaning, Asthmatic, Black and Proud Blerd, Mama's Boy, Dad, and Stand-Up Comedian - W. Kamau Bell

There There - Tommy Orange

Paul Takes the Form of a Mortal Girl - Andrea Lawlor

Jonny Appleseed - Joshua Whitehead

Just the Funny Parts: ... And a Few Hard Truths About Sneaking Into the Hollywood Boys’ Club - Nell Scovell

Perma Red - Debra Magpie Earling

Toil and Trouble - Mairghread Scott

Kissing God Goodbye - June Jordan

Wade in the Water - Tracy K. Smith

Reincarnation Blues - Michael Poore

Nepantla: An Anthology [Queer Poets of Color] - ed. Christopher Soto

Not Here: Poems - Hieu Minh Nguyen

Dead Girls: Essays on Surviving an American Obsession - Alice Bolin

Trail of Lightning - Rebecca Roanhorse

Fierce Femmes and Notorious Liars: A Dangerous Trans Girl’s Confabulous Memoir - Kai Cheng Thom

Taproot: A Story about a Gardener and a Ghost - Keezy Young

The Witch Boy - Molly Knox Ostertag

The Haunting of Hill House - Shirley Jackson

Don’t Call Us Dead - Danez Smith

Bright Dead Things - Ada Limon

The Poet X - Elizabeth Acevedo

Citizen Illegal - Jose Olivarez

American Sonnets for My Past and Future Assassin - Terrance Hayes

for colored girls who have considered suicide/when the rainbow is enuf - Ntozake Shange

The Carrying - Ada Limon

Mercury: An Intimate Biography of Freddie Mercury - Lesley-Ann Jones

Unclaimed Baggage - Jen Doll

A River of Stars - Vanessa Hua

We Have Always Lived in the Castle - Shirley Jackson

Spinning Silver - Naomi Novik

Barbie Chang - Victoria Chang

Corazon - Yesika Salgado

Chemistry - Weike Wang

Number One Chinese Restaurant - Lillian Li

Lucy and Linh - Alice Pung

My Favorite Thing is Monsters - Emil Ferris

The Plant Messiah: Adventures in Search of the World's Rarest Species - Carlos Magdalena

The Incendiaries - R.O. Kwon

Dirty River: A Queer Femme of Color Dreaming Her Way Home - Leah Lakshmi Piepzna-Samarasinha

Dumplin’ - Julie Murphy

How Long ‘Til Black Future Month? - N.K. Jemisin

My Sister, the Serial Killer - Oyinkan Braithwaite

Unapologetic: a Black, Queer, and Feminist Mandate for Radical Movements - Charlene Carruthers

[equinox-autumn]

The Necromancer gave a few quiet huffs, keeping to the shade of the trees. He was exausted- good lord was he exausted, typically he wasn't up this early. But he needed a break from the constant noise and chatter of the Palace, and the mainland was the perfect spot for such- even when he needed to stay in the darkness at all times (@culinary-necromancy)

Ashes happened to be up as well, cradling the still unhatched egg in her arms, looking around at the trees that surrounded her. She loved the early morning air, and how quiet it was before the others (Mostly Willow, Incendiary and Vulcan) got up.. (did I do OK??? )

[nikonfire]

aloha ( LAURA HARRIER ) ! oh, i’m so sorry. it’s actually ( NICOLETTE BRAUN ). the ( 22 ) year old is a ( COOK ) at the mahina resort. ( SHE ) identifies as ( FEMALE ), and also is considered to be ( OPINIONATED ) & ( SPIRITED ). lately, she has been caught listening to ( LOOSE LIPS by KIMYA DAWSON ) on repeat and is usually labelled as ( THE INCENDIARY ) because ( SHE HAS BIG IDEAS FOR A MORE LIBERAL FUTURE ). 

alright so this is nik

the biggest thing you have to know is that this girl is always right in her mind. and she’s fucking stubborn. she hates apologizing (though if she’s REALLY wrong, she’ll think on it, and eventually will begrudgingly offer an apology because it’s technically the ‘right thing to do’ (she will not like it))

she’s super passionate, pretty blunt, she’s always judging to make sure that you’re not over-stepping (white cishet men are people she’s incredibly cautious of, but she’ll call anyone out if she feels they’ve got it wrong) but her heart is definitely in the right place. she just wants progress. she wants equity (vs equality).

nik has a silver-tongue, too. she can talk her way into anything and talk her way out of anything, and then talk circles around you for no reason other than she wants to.

she’s a pastry chef! and she WILL fight you if you call her a baker, or anything else, as she worked very hard for her title as pastry chef - ‘not to mention, that’s the correct terminology’ - she went to culinary school for four years in the u.s. and is FRESH out. mahina was the first place that accepted her, so she took it as a sign to stay home while she became more familiar with her craft. four years at culinary school but no experience just yet is scary, after all.

nik is adopted (as i’m sure you’ve guessed). she was adopted super young (will come back to edit this later after rita and i have done some more plotting) and as much as she loves her adopted family (ADORES them. absolutely loves them with every bit of her being) growing up different to them and seeing the way she experienced the world around her so differently was what sparked her interest in revolution and fighting the system. 

in her free time, she runs a political blog. she protested, went to marches, got involved where she could, while she was in the united states for culinary school. that’s the one part of her life that she misses -- being involved in the politics back on the ‘mainland.’ she knows that one day she wants to go back and make a difference, but for the time being, mahina is still calling her.

don’t ask her to bake/cook for you. don’t do it. if she loves you, she’ll do it on her own, but if you ask her, expect a less than savory response.

she sounds harsh (and she is) but ultimately, if she loves you, nik loves you, and she’d do anything for you. she’s as ride or die as it gets. and she genuinely cares about everyone. her ultimate goal in life is to make sure that everyone gets to lead a life worth living, and is happy and healthy and given opportunities to succeed. she wants that for everyone, even if she doesn’t necessarily agree with you/like you.

[fileepublibrary]

[PDF EBOOK EPUB KINDLE] Seven Fires Grilling the Argentine Way (DOWNLOADPDF}

Download Or Read This Ebook at:

http://read.ebookcollection.space/?book=1579653545

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information book:

Author : Francis Mallmann

Pages : 278

Language :

Release Date :2009-6-2

ISBN :1579653545

Publisher :Artisan

BOOK DESCRIPTION:

James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.

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[guywithgreensunglasses]

Rebuilding Trust in the Media: Week 7 Reflection

Journalistic engagement strategist Joy Mayer touched last week on some points of particular relevance to some of my recent research. Her presentation, “Trust in ‘The Media’” explored some of the reasons that 43 percent of the American public has a negative view of news organizations, according to a 2018 Knight Foundation/Gallup Poll 2018. Mayer, who worked for 20 years as a journalist prior to her switch to engagement strategy, has been working with media companies to rebuild public trust in news. She helped develop the Trusting News project which has enlisted 30 newsrooms from across the country to be the subject of her team’s analysis, exploring ways that the media can bridge this trust gap.

I defended my senior thesis this week for the honors college and the SOJC (and Oh! the relief of having passed). My research focused on how artists have responded to the current political climate in the wake of the Trump presidency. President Trump has dedicated much of his time to waging a “war on the media,” inciting distrust over long-established news organizations like The New York Times.

Incendiary news has proliferated since the Presidential election in a way that the world has not yet experienced. Its divisive effects have only been deepened by the development of social media. It is Thursday, April 19, and journalists have been busy reporting on the relationship between Fox News personality Sean Hannity and President Trump. The President’s personal lawyer, who has been under criminal investigation by the FBI, was forced to admit on April 16 that Hannity is also one of his clients, a fact that the conservative host has failed to disclose to the public, despite journalistic codes of ethics. Hannity has been one of Trump’s most vocal supporters, calling the FBI investigation into Russia’s possible collusion with the 2016 presidential election a “witch-hunt” that “is now a runaway train that is clearly careening off the tracks.” He devotes most of his weeknight broadcasts to defending the President, while inciting distrust in major news organizations like The New York Times, CNN, and any who critique the President. He laments of, “rampant corruption” among these types of publications, an ironic claim in light of these recent developments. Nevertheless, many Americans — my father included — now believe that long-trusted news groups have biases toward their reporting. A 2018 report from the Reuters Institute for the Study of Journalism found that American media consumers are the most politically polarized in the world. Those who lean right are twice as likely to say that they do not trust the news than their left-winging counterparts. Mayer cited study from POLITICO  that speaks even more to this partisan divide: “Nearly half of voters, 46 percent, believe the news media fabricate news stories about President Trump and his administration.” Trump appears to be winning his war on the media.

Right-leaning Americans are twice as likely to say they mistrust the news than those on the left, the report found. And, overall, just 38% of Americans say they trust the news media in general (53% say they trust the news they consume). I used these statistics in my thesis to show that amid this hostility and polarization, artists have tried to articulate these sentiments through their artwork. An example is Philadelphia-based poet Lisa Grunberger, who wrote a poem after her house was vandalized by white supremacists with anti-Semitic messages. She wanted her poem to show the absurdity of such a personal attack, in a similar way that satirical news hosts like Jon Stewart and Stephen Colbert use irony and exaggeration to underscore the shortcomings of people and vices.

I thus share much of Mayer’s concerns over how journalism can improve. Her research has looked at the views and beliefs of the public over why they distrust the media. One that stood out is: “Journalists are trained in journalism schools to slant the news.” I have heard a similar statement from my conservative father, who believes, like the 46 percent of respondents from the POLITICO poll, that journalists are out to get Republicans. Indeed, Mayer acknowledged that there tends to be a liberal bias among today’s reporters. “A higher and higher percentage of journalists are centered in places that are likely to vote blue,” she said.

However, this does not mean that they cannot practice professional values of journalism, especially that of objectivity. Mayer said that journalists, at least the good ones, do not want their political leanings to seep into their reporting. “Much of what people say they want, many journalists are doing,” she said, referring to feedback she has received through her research. The main problem is a gap between how people view the media and how the media presents itself to the public. “We have an education problem,” Mayer called it, “a storytelling problem.” Her efforts through work like the Trusting News project have been to help news organizations improve their communication and relationship with their audiences. An example she gave is of The Fresno Press, who posted a video on social media of an 11-year-old girl described as a “wiz in the kitchen” because of her early success in cooking competitions. When someone commented below the video that calling her a “wiz” was inaccurate because the young girl had not gone to culinary school, the paper defended its reporting and the girl, explaining that her accolades at her early age justified their labeling her a “wiz.” The defense post received numerous likes and praise from the public. “People appreciate that they stood up for civility,” Mayer said. Because the paper responded “like a human being,” and not a faceless company, people felt that they could better appreciate its role in the community. It is small steps like these that Meyers said can, over time, build trust and confidence in journalism.

Larger, more encompassing steps are also necessary. An article from MediaShift cited a Pew study finding that young people have much less trust in the media than the general public: just 12 percent believe the media do a “very good job” of presenting information. A major part of this has been the difficult digital transition. Content quality has been sacrificed for profits, (e.g. clickbait articles). As the article said of this kind of content and young audiences, “for those of us who grew up with the internet, we see right through it.” A major need in the long term is to find a match between information and format. News companies like The New Yorker have been successful in melding light-hearted, fun stories with hard-hitting, Pulitzer prize-winning articles.

Practicing transparency, civility, objectivity and in-depth reporting are essential to building a positive relationship between the media and the people. Communication of these values is even more important.

The numbers speak for themselves — something needs to be done, and the fact that 30 newsrooms have galvanized to find ways to improve trust among the public says even more. Things need to change, and luckily it seems that they are.

[rjzimmerman]

Yesterday, I posted a link to a story about the death of a vaquita porpoise that happened during an operation conducted by various nonprofit conservation and government organizations to save the species from extinction. Oceanographers and other scientists estimate only 30 are left. There are none in captivity.  In my post, I included some language which I recognize as cynical and maybe a little incendiary, pointing my finger at China and traditional Chinese folk medicine as the source of the problem. I am not backing off from what I said, nor soothing my anger at the situation. However, a Tumblr follower recommended that I add a little substantiation to support my finger-pointing, which would be particularly helpful to those of you who don’t know much about the vaquita or anything about the sad vaquita story. That’s a great recommendation, and I’m answering it with this post.

So if you want to learn more, click or tap on the caption, and read the article. Or do a search of my Tumblr posts, and you’ll find 52 hits (including this one) about the vaquita, going back a few years. If you think I’m biased and my anger clouds my perspective, just do a Google search, using the simple search term, “vaquita.” You’ll learn that my finger-pointing is supported by the facts.

In essence, the target of fishermen is the totoaba (or shrimp). They use gillnets, which capture any swimming creature, including the totoaba and the vaquita. Why the totoaba? Because its swim bladder is in demand in China for traditional folk medicine and culinary uses. So the fishermen capture the totoaba, cut out its bladder, throw it back in the ocean to die, and in the process, they capture totoaba, which are down there drowning. The nets also capture and drown other dolphins and sea turtles.

Adding even more hurt and perspective to the story. Both the totoaba and the vaquita are endangered species, protected by US and international law. Apparently, that’s not good enough.

Excerpt from this article:

The vaquita, which means "little cow" in Spanish, is perilously close to extinction. In response to this, the Mexican government has taken a number of steps to protect them since 2004. They established a Vaquita Refuge in the northern Gulf of California to protect the core range of the vaquita, and initiated a plan of monetary compensation to fishermen who relied on this area to make their living. Mexican President Enrique Peña Nieto declared an emergency two-year ban on gillnets throughout the range of the vaquita, beginning in May 2015.

Despite these efforts, the latest acoustic survey indicates that the decline in the vaquita population is accelerating. The rapid fall of the population is a direct result of rampant illegal trade in an endangered fish species, the totoaba, which is caught in gillnets that entangle vaquitas. The totoaba (Totoaba macdonaldi) is a large fish that grows to over six feet long and weighs up to 300 pound.

The totoaba is in high demand for its swim bladder, a gas-filled internal organ that allows the fish to ascend and descend by controlling its bouyancy. The swim bladder is highly prized as a traditional health food in China and is subject to skyrocketing demand. A single swim bladder can be sold on the black market for thousands of dollars. They are dried and smuggled out of Mexico to China, often through the United States.

Why do the Chinese want the totoaba bladder? From National Geographic:

Like shark fin, swim bladders are an ingrained part of traditional Chinese culture, used to signal wealth and opulence. They’re also believed to have medicinal properties. A similar species, the Chinese bahaba, was eaten to near-extinction several years ago, which led to the current totoaba poaching crisis in the upper Gulf of California. Fisherman have been known to get thousands of dollars for a totoaba bladder, which only multiplies in price by the time it’s sold to a consumer in China.

The Environmental Investigation Agency found totoaba bladders, sometimes called “maw,” openly for sale in markets in Guangzhou, China, and Hong Kong. Most sellers knew it was illegal. Online, researchers found traffickers sharing tips about the best routes to smuggle them in.

So what? What do they use it for. Read the articles, and you’ll learn they make a soup, considered a delicacy. The bladder is thought to improve general health and fertility and is used for human skin problems, like acne. So, my incendiary words, get boners and cure your zits. That’s why they want the bladder. Oh, and impress their friends at the restaurant.

[ericdeggans]

Why I Think Bill Maher Should Lose His Job at HBO

Here’s why I think Bill Maher should lose his job at HBO: for making me have to endure yet another discussion/fight/consciousness-raising session on social media about why white celebrities should never use the n-word in public.

I didn’t even know what Maher had done until I got an email from a producer at Canadian Television asking me to go on camera and comment. When I realized it was an offhand joke on his HBO show Real Time where he referred to himself as a “house nigga,” I got even angrier. (he has since apologized in a statement.)

It should go without saying that nigger is a complex word. On the one hand, it’s a symbol of hundreds of years of dehumanization and oppression visited by a white-dominated country on those of us, as Curtis Mayfield once described, “who are darker than blue.”

On the other hand, there are a lot of black folks who have found a wide variety of uses for the term. In the same way we turned collard greens and pig intestines into cultural culinary staples, we have redefined the n-word for our own purposes. It can be a term of endearment, dismissal, accusation or acceptance, depending how it’s used.

(Below and throughout this piece are some of the tweets sent to me during my conversation on Twitter about this controversy.)

This isn’t about a TV host using a vulgarity. It’s about the ideas behind the word. And for those who claim its power can be diminished by saying it more often, I disagree. I don’t think you can overcome all of the word’s history, hidden meaning, stereotyping and psychology just by saying nigger more often. Though it’s easy to fool yourself on that score.

The simple fact is, black folks are still working out how we feel about our use of this word, and I doubt we’ll ever be settled on it. Richard Pryor rejected it onstage nearly 40 years ago; Dave Chappelle used it in his standup specials less than three months ago.

You can argue that using it internalizes degradation – which is kind of my view – but we also have a long history of rebellion through action that’s also damaging (see gangsta rap). Potato, potahto.

But, because it’s also used by very cool cultural figures like Chappelle and Chris Rock and a great many rappers, there is always the temptation by white people trying to be cool – which is the definition of a great many celebrities – to sling the word.

When I wrote about comic Lisa Lampanelli calling Girls creator Lena Dunham “my nigga” in a tweet four years ago, I noted the difference between members of a marginalized group using a slur about their group and people outside the group using it.

Jon Stewart can crack jokes about Jewish culture that non-Jewish people couldn’t risk without looking anti-Semitic. Female comics talk about women, gay comics talk about gay life and Latin comics talk about Hispanic culture in ways people outside that group will find problematic.

But this isn’t just about a slip of the tongue. Lampanelli has an act that she pretends is about breaking down political correctness, but too often seems like an excuse to sling a bunch of racist jokes the audience wouldn’t tolerate if she didn’t act as if it was about something more meaningful (a sample that I quoted in my column: “What do you call a black woman who has had seven abortions? A crime fighter.”)

And that’s where Bill Maher comes up short. He has used the word nigger before on TV, during an interview on Larry King Live to accuse conservative politician Newt Gingrich of using code words to refer to Barack Obama that were a stand-in for the slur.

But beyond that, Maher has talked about race, the Muslim faith, women and transgender issues in ways that make me and many other critics cringe. In particular, he’s alluded to a vision of authentic blackness which doesn’t include more assimilated or polished brothers like Barack Obama and Wayne Brady. 

For example, on CNN, he told Fareed Zakaria: “I thought, when we elected the first black president...as a comedian, I thought two years in, I’d be making jokes about what a gangsta he was, you know? Not (joking) that he’s President Wayne Brady. I thought we were getting Suge Knight.”

Maher might have been the only person in America who expected Obama to act more like a rap impresario known for his brutality and ties to street gangs. 

So this slip of the tongue, just like in Lampanelli’s case, is no mere mistake or ham handed attempt at cultural appropriation. It’s evidence of a pattern – one that HBO now needs to decide whether it wants to continue to be associated with, especially for a channel where 22 percent of its viewership comes from black people.

And, to answer all of the oddballs who came out of the woodwork to engage me in this debate on social media, this controversy – and others like it – is not about avoiding hurt feelings or insult. Images, archetypes and attitudes about people of color that are transmitted through media can affect how America’s white-dominated society handles a myriad of issues affecting people of color – from drug sentencing to policing issues to education funding and much more.

So it is very serious business when it comes to the question of who “gets” to use the most incendiary racial slur in America’s history on television or elsewhere in mass media. And it certainly shouldn’t be someone who isn’t black who views the issue so cavalierly, he would toss it in an offhand joke that also references slavery.

I gave a speech on racial issues to a group in Austin, Texas Saturday, and I told them that one of the greatest achievements of the civil rights movement is that it has made the open expression of naked racism socially unacceptable in mainstream American society. (Want proof? Consider how many people who clearly believe white racial culture is superior, still bristle at being called a racist.)

I still believe that is true. But I also believe it only stays that way by continued effort and self-examination.

And by calling out clueless celebrities when they forget the hundreds of years of oppression leveraged by the word nigger, every time they utter it in a public space.

[itsdralikawalworld]

Can Eating More Garlic Improve Your Sex Life? Alongside onions, leeks and shallots, garlic is a species in the family Alliaceae. Garlic (Allium Sativum L.) has been utilized all through history for both culinary and therapeutic purposes. Garlic is a standout amongst the most old therapeutic plants and accepted to have begun from focal Asia more than 6,000 years prior. Garlic cures have been utilized as a part of India since exactly Image source: https://pixabay.com/ Music source: http://www.bensound.com/royalty-free-music 5,000 years prior, in Chinese medication 3,000 years back and as ahead of schedule as 1550 B.C. Egyptians encouraged garlic to pyramid development groups to give them additional life. It procured a notoriety in the old stories of many societies throughout the hundreds of years as an impressive prophylactic and helpful restorative operator. The medical advantages of garlic have all the earmarks of being genuine today and its utilization as a dietary supplement is suggested in numerous nations. Garlic is prescribed for the basic icy, and also to support the safe framework, fend off tumor, coronary ailments, incendiary issue, neurological degeneration, and maturing. Social Link Google Plus = https://plus.google.com/109315792549287293837 Tumblr = https://itsdralikawalworld.tumblr.com/ Twitter = https://twitter.com/afsanamim245 Instagram= https://www.instagram.com/dr.alikawal/ Instapaper= https://www.instapaper.com/p/afsanamim245 Digg= http://digg.com/u/afsanamim245 Organization of garlic has been appeared to be associated with checking the carcninogenic impacts of acrylamide, a result shaped amid typical cooking forms. The impact of garlic (and onion) as an inhibitor on the arrangement of heterocyclic sweet-smelling amines, which are cancer-causing items framed amid cooking and searing of meat, has likewise been accounted for. Researchers #Can Eating More Garlic Improve Your Sex Life? #garlic increases sex drive #eating a clove of garlic before bed #benefits of eating garlic for men #garlic benefits for womens have since quite a while ago speculated that the dynamic fixing in garlic is a substance called allicin which gives garlic its smell and season and regularly depicted as a cancer prevention agent. "Garlic breath" is an unavoidable result of devouring garlic yet is one method for knowing the garlic segments are coursing in your body. Like Dr. Paul Wargovich of Houston's M.D. Anderson growth clinic says "On the off chance that it doesn't stink, it doesn't work." A knob of garlic has from four to at least 16 cloves, contingent upon assortment. Alliin, is discovered dominatingly in garlic, is separated by a protein in garlic alliinase which is discharged in nature as a guard component amid bug assault. At home, it is just upon fine slashing pounding or biting of garlic that the substrate alliin gets together with alliinase and respond together to shape allicin (and in addition different thiosulfinates). New garlic is evaluated to contain around 4.38 to 4.65 milligram of allicin per gram of garlic; along these lines for one crisp clove of garlic, weighing roughly 4 g, there is around 17.52 to 18.60 mg of allicin. For reasons not plainly comprehended, allicin is shaped consistently in customary spurts instead of at the same time. Each 6 and 1/4 minutes or so there is a fast emotional increment in the rate of allicin creation yet just for around 30 seconds, coming back to typical once more. This cycle is rehashed. This may have a comment with the way that the middle of the road item, 2-propenesulfenic corrosive framed needs to consolidate with another particle of 2-propenesulfenic corrosive to shape allicin. Subsequently by holding up seven minutes, you advantage from the primary awesome flood of allicin generation and by holding up 14 minutes, you get the additional increase in the second surge. Allicin and related thiosulfinates are exceptionally insecure and in a flash break down to yield different sulfur mixes including organosulphur mixes (diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), S-allylmercaptocysteine (SAMC), S-allyl cysteine (SAC)), dithiins ajoene and others. Three atoms of allicin consolidate to shape ajoene when allicin is broken down in palatable oils or when warmed gently. Allicin decays to 2-propenesulfenic corrosive yet as this compound is likewise a middle substrate of allicin a mind boggling harmony is accomplished amongst arrangement and disintegration of allicin at room temperature. Allicin does not flow for long in the human

[quenchmagazine]

Writing in the Ottawa Citizen, food editor and restaurant critic Peter Hum declared that wine and food pairing has “had its day.” “Surely,” Hum snarked, “when every food has been paired with every wine many times over, it’s time to give the thing a rest.”

So RIP wine and food pairing. Thanks for humouring me.

Admittedly, I tend to echo Hum’s sentiments. Don’t get me wrong; I think there are some truly specific — and truly fantastic — wine and food matches (goat cheese and Sauvignon Blanc, Chablis and oysters, Sauternes and foie gras, Port and stilton, Champagne and more Champagne, etc.). Some couplings complement each other like nuts complement bolts. Some offer surprising contrasts, with distinctly different flavour profiles melding together to dance a delicious taste tango. I agree with Hum, however, that things can get out of hand. Either matchings get precise to the point of near impossibility (freshly caught Niagara River rainbow trout must be poached in unoaked Chardonnay from the Niagara River VQA sub-appellation and served with same, with the age of the fish matching within a year of the vintage of the wine), or broad to the point of, well, what’s the point?

While “red wine with red meat and white wine with white meat and fish” is probably one of the oldest culinary rules of thumb, it still might be the most generally reliable. Try that rare grilled steak with a Muscadet or that oyster with some Barolo and you’ll easily understand the merits of “red with red; white with white.” It’s also true that, for the most part, local wines tend to pair with local foods (Crottin de Chavignol and Sancerre, for example). “What grows together, goes together.” (Another handy little saying.)

Where things get tricky is when you try to pair wines to foods coming from countries with no real history of wine production or that use ingredients not typically fused into the gastronomy of wine-producing countries or regions. Pairing wine with Asian cuisine presents one such challenge. The best advice in such a situation might be, “Don’t do it.” But I love a challenge.

While wine production in China dates back almost 5,000 years, most Asian countries have pretty much zilch in the way of a wine industry (snake wine being exempt as it stretches the boundaries of what we might call “table wine” a bit too far). And in case it needs to be emphasized again, sake is technically a beer, so it doesn’t count. It’s true that importing top-flight wines has become something of a big deal in China, but the jury’s still out as to whether these wines are being enjoyed with meals, displayed as status symbols or mixed with pop. In any case, the lack of an Asian “wine culture” isn’t the main reason matching wine with indigenous dishes is a tricky undertaking, but rather, the flavour components themselves.

When it comes to Asian dishes, beverage matching gets challenging simply due to the ingredients being used. Fermented sauces and pastes typically introduce high salinity. Then there’s the (occasionally lip-numbing) spice, and the sweet/sour yin-yang. Combined, they can create some palate histrionics that will send the flavour of almost any wine cowering.

With the possible exception of sushi and sashimi, which tend to be fairly delicate (assuming you haven’t doused it to the point where the dominant flavours come via the salt from soy sauce and sinus-clearing wasabi), most Asian dishes probably play the nicest with beer. But (I know, I know), you’re not big on beer. Fine. Let’s see what we can do.

First things first, as with any cuisine, “Asian food” is not a single dish, so there won’t be a single “go-to” wine (though there might be a go-to style — we’ll get to that). Chinese food itself includes Henan, which differs from Yunnan, which differs from Shanghainese, which differs from Taiwanese and so on. And authentic Chinese doesn’t include chicken balls dipped in a day-glo sweet sauce with the consistency of glue. Japanese, Thai, and Korean cuisine each present more options (and more sub regional variations).

So what will ultimately determine your wine choice will have a bit to do with the actual base ingredient, (e.g., meat or fish) and a lot to do with what that base is being gussied up with (those spices, fruits, fermented pastes, etc.). This isn’t a real radical departure from the usual. A simple grilled chicken breast is indeed white meat, which might prompt you to reach for a white wine. But serve it as Chicken Parmesan, with loads of tomato sauce and grated cheese and you’re likely reaching for vino rosso.

As well, different cooking techniques will open up (or limit, depending on how you look at it) your wine landscape. Wines that work with raw, steamed or poached dishes might not show as well with fried and fatty food. Are you ready for that beer yet?

A quick tour of the Internet (search: Asian+food+wine+helpmeoutwiththis) yielded predictable results, with a zillion sommeliers offering two zillion possibilities. I figured it was time to get a bit systematic, if not scientific, with things. If there were as many Asian wine and food possibilities as there was tea in China (sorry, that was a bit clunky), could I at least isolate some of the most popular Asian dishes and nail at least one popular wine (or wine style) to match, singularly and definitively, with each individual food item? Would one work pretty much with all the edibles?

As much as I was dying to find out, a few roadblocks stood in the way. First, finding authentic Asian cuisine would be a problem. Not so much because there wasn’t any to be had in Toronto, but mostly because I wouldn’t have much of a clue as to what dishes to order (my knowledge of Asian specialties beyond the basics being somewhat — read: completely — lacking). Second, even if I managed to find a resto serving the real deal, the chances of it having much of a wine list would be iffy at best (see my note re: Asian wine culture above). Maybe they’d be authorized for BYOB. Right. A lot of these places don’t even have liquor licenses. Smuggle my own in and hope I don’t get caught? Not out of the realm of the possible. How about just do take out/delivery? This would seem to be the most sensible route. I could pick my own wines and mix and match to my leisure. But nothing’s ever easy, is it?

The wines were no issue. I picked out four based on the Asian food elements I mentioned earlier.

With those criteria in mind, I chose a sparkling Vouvray (the always reliable Chenin Blanc-based Château Moncontour “Cuvée Prédilection” 2011 from the Loire Valley; palate-cleansing bubbles and a hint of sweetness); my “go to” house wine, Cono Sur Bicicleta Viognier 2014 from Chile (exotic and fragrant); a very popular German Riesling (I know, German and popular in the same sentence?), Schmitt Söhne’s Relax Riesling 2013, a Q.bA Mosel that’s light, low alcohol, and off-dry; and a token red, the Nobilo Icon Pinot Noir 2013 from Marlborough, New Zealand (mainly because of the meat dishes). So far, so good. But I still needed guidance when it came to the food to order. Luckily, help was on hand in the form of one of Quench’s contributors, Silvana Lau.

Chinese by descent, she knows her way around Asian cuisine and Toronto’s Asian food floggers. And she’s got pretty much a pro palate to boot. Having called one of the city’s better Thai joints the night before to confirm it delivered, a slight note of panic crept into her voice as we attempted to place an order we had spent a good 20 minutes assembling.

“But you told me yesterday that you did and it says you do on your website!” she countered when told delivery wasn’t an option (throwing me a WTF? look). “Try our second location,” was the helpful suggestion from the disembodied voice on the other end. “I did and I got a voice message about holiday hours — and this is February — can’t you guys just do a delivery?” Lau strained to interpret the Asian/Anglo banter being exchanged in the restaurant. “You will? Great! … What? … Over two hours? … You’re four blocks away! What? You can’t deliver tonight after all?” Bear in mind, this was a Wednesday, hardly a prime delivery demand day.

Long story short, we finally got delivery from another purveyor, a delivery that included: green papaya salad (Thai spicy), Tom Yum chicken soup, green coconut curry chicken (every time we tried to order seafood we were assured the chicken was the better choice; this did not assure us in any way) and Spicy Beef Noodles. We also nabbed a sushi/sashimi platter from a place a couple doors down (not exactly high-end exotic, but beggars, etc.). So, time to get busy. (As an amusing aside, the first place that wouldn’t/couldn’t deliver was suggested as a great Valentine’s Day Thai delivery option in the following day’s NOW magazine. This must have tested a few lovebirds’ patience, if not the strength of their relationship.)

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Observations on the outcome: nothing really worked well with the sushi/sashimi. The bubbly offered indifference (but sort of at least cast a glance at the vegetable maki). The Riesling was too sweet. The Viognier kind of worked, but only to the extent that it didn’t clobber/get clobbered by the food. We had hopes for the tuna/Pinot Noir combo but the raw fish was too delicate. Tuna charred quickly on a grill might have been a good match but as good as the Pinot was, raw tuna was not its pal.

I’ve paired Sauvignon Blanc-based wines to sushi with some success (the herbal/citrus notes seem to mesh for whatever reason). Tonight’s combos, however, while not epic fails, did not inspire. On to the louder, more aggressive, Thai offerings.

The green papaya salad, with its incendiary spice level, not only obliterated the taste of each wine, but damn near cauterized my palate as well. The Riesling put up a fight but, in the end, it went down in flames. What did work well (no surprise here) was a mouthful of cold, hoppy, Total Domination IPA from Oregon’s Ninkasi Brewing Company. The combination of cold/bitter/bubbles and moderate alcohol zapped numbed taste buds back to life. In fact, the beer was the best match for everything … but back to wine.

The Viognier arm-wrestled the spicy/sweet Tom Yum soup into something akin to submission, with the Riesling doing so in a slightly lesser way. The same tag-team countered green coconut curry chicken respectably, but it was a match with not a lot of real excitement, just a kind of grudging agreement by each party not to kill each other.

Spicy beef noodles, on the other hand, killed all the wines dead. Again, the humble IPA took the dish on with easy grace.

Dejected, but not willing to quit, we sealed up the wines and, a couple days later, got out our chopsticks for Round Two: some traditional Korean and Chinese morsels. Thankfully, things gelled much better this time around, largely because the food in general was less spicy. There were still some sweet elements and the heat was there if you wanted it (by way of addition rather than being part of the dish itself), but overall the intensity level was more manageable than the Thai inferno.

Chinese roast pork belly showed well with pretty much every wine, the nod going to the Pinot (though the Riesling was a strong contender — especially when the sweet, sticky hoisin sauce was added to the mix). Succulent roast duck, with its fatty/crispy skin, also took a shine to the Pinot, with the Vouvray working nicely as well (the bubbles washed away the fattiness and cleansed the palate). A very pure and authentic shrimp wonton soup worked nicely the bubbly as well, though the moderate sweetness of the Riesling did an admirable job of cutting through the saltiness of the broth. Beef Lo Mein, a meat/noodle/broth take out staple (though authentic Chinese), also got along well with the Pinot.

Korean dishes including bibimbap (a traditional dish that includes rice, noodles, vegetables, a fried egg, beef, chili pepper paste, and soy sauce) and a kimchi seafood pancake (see Culture Club on page XX for more info on kimchi) also turned out to be surprisingly grape-friendly. The former dish’s mélange of flavours, textures and mild heat provided a perfect playground for the mildly earthy, sparkling Vouvray. The latter intermingled nicely with both the Pinot and the Viognier, with the tangy kimchi weaving exotic flavour tendrils around the fruit core and acidity of each wine (another one of those food “rules:” acidic foods and slightly acidic wines get along — the acids tend to soften, rather than build, on each other).

Verdict: Thai food’s best friend is cold, crisp, hoppy beer. In general, there’s too much heat and too much going on to work with most wines. Go delicate with Japanese sushi and sashimi — light, white and crisp. Chinese and Korean foods seem to be the most wine-friendly, with flavour combinations that are a bit less busy than Thai, and not as volcanic.

Wine and food pairing dead? Nah. It can be a lot of fun to experiment. It’s also a great excuse for exploring ingredients and food preparation techniques that might not normally pop up on your epicurean radar … and washing the results down with a good glass of grape (or three).

Everything you need to know about what to pair with Asian cuisine Writing in the Ottawa Citizen, food editor and restaurant critic Peter Hum declared that wine and food pairing has “had its day.” “Surely,” Hum snarked, “when every food has been paired with every wine many times over, it’s time to give the thing a rest.”

[kyukurator-blog]

DINNER REVELATIONS

The dinner party is something we all experience, either casually or formally, with friends and family. It may aim to celebrate an occasion or be a downright awkward experience that could not be avoided ala Beatriz at Dinner.

The common denominator in our filmic examples this week is that the directors take this mundane premise and twist it into something entirely strange, be that shocking, witty, scary or explosive. The director can make a point and show rather than tell—the kind that evokes feelings and can help the viewer identify with the protagonists.

 BEATRIZ AT DINNER (2017)

Miguel Arteta and Mike White’s third film working together (Chuck and Buck; The Good Girl) is bizarrely prescient given that it was written in late 2015/16 prior to the disastrous election last fall.

The protagonists are a Mexican immigrant (Salma Hayek) and an American billionaire real estate developer (John Lithgow). The film is a savage takedown of ugly white privilege but Beatriz at Dinner is also a character study of a woman who is hopeful and believes in humanity and the good in people.

Beatriz’s car breaks down at a wealthy client’s house and she is invited to stay and join them for a dinner celebrating a new business deal. The cast are superbly matched, the tension of their conversation and obvious class divide simmers throughout the dinner. It becomes inevitable that Hayek and Lithgow will duke it out, and their intense discussion becomes a provocative duel with clear parallels to our current social division.

THE CELEBRATION (1998) 

Thomas Vinterberg’s much lauded film centers on a large family gathering to celebrate Helfe’s (Henning Moritzen) 60th birthday. While most family celebrations have undercurrents, this lacerating Danish film, shot in the Dogme style, shows just how deeply unhappy families can be.

Eldest son Christian (Ulrich Thomsen) delivers a toast, full of “home truths,” that shocks everyone. Sure, the anecdote about how he and his late sister Linda would put things in people’s food without their noticing is amusing; but the section about dad taking baths and then taking Linda and Christian into his study to sexually abuse and rape them might put even the most deeply repressed folks off their meal.

GUESS WHO IS COMING TO DINNER (1967) 

Directed by Stanley Kramer, the film was Hollywood’s take on an incendiary topic, interracial marriage. At the time of its release, 50 years before Get Out, it was considered quite controversial — but even then some critics found it bland and patronizing. The film was a commercial hit that epitomized mainstream Hollywood’s liberal leanings at the time.

Spencer Tracy and Katherine Hepburn are unforgettable as wealthy liberal parents whose daughter comes home to introduce them to her fiancé John Prentice (Sidney Poitier). Along with his parents both families face their own prejudices and anxieties about their union.

The film is a masterful study of society’s prejudices which still resonates today.

        EAT DRINK MAN WOMAN (1993)

Ang Lee’s mouth-watering opening scene of a meal being prepared sets the appropriate tone for this poignant film about Master Chef Chu (Sihung Lung) and his three grown daughters.

The family gathers around the table for dinner every Sunday. But whenever they get together, someone always seems to have an announcement that causes everyone else to go into a tailspin. In one of the film’s most ironic scenes, Chu, whose taste buds are failing, prepares a gorgeous meal that everyone refuses to eat. Life within the family gets more tangled when Chu marries Madame Liang, the single mother next door.

         ANNIE HALL (1977)

Alvy Singer (Woody Allen) visits his girlfriend’s family for Easter dinner in this classic comedy. While the “dynamite ham” is served to Grammy Hall, she stares at Alvy as if he’s a Hasid. Alvy squirms in disbelief, then breaks the third wall to illustrate the differences between the Singer family table and the Halls. It’s a hilarious split screen comparison: her family’s table talk concerns swap meets while his parents rowdily discuss diabetes.

Woody Allen is definitely one for playful social commentary and making the awkward realities into comedy. It is quite a feat, that in this scene Allen’s irritating character manages to make the audience sympathize with his ordeal.

         THE TRIP TO ITALY (2014)

Michael Winterbottom’s largely improvised 2010 film, The Trip, took comedians Steve Coogan and Rob Brydon on a restaurant tour around northern England. In this witty and incisive follow-up, Winterbottom reunites the pair for a new culinary road trip, retracing the steps of the Romantic poets’ grand tour of Italy and indulging in some clever banter and impersonation-offs. We especially love Brydon’s impersonation of a boy trapped in a box.

The Trip to Italy smoothly melds the comic interplay between Coogan and Brydon into quieter moments of self-reflection, letting audiences into their insightful ruminations on the nuances of friendship and the juggling of family and career. The result is a biting portrait of modern-day masculinity.

         DINNER REVELATIONS was originally published on FollowTheThread

[naturalmedicines-blog]

Ayurvedic Nutrition: Let Your Food Be Your Medicine

It is unexpected how something as evident as sustenance has turned out to be ignored in the cutting edge human services framework, and how for the sake of accommodation our quick paced society has offered approach to quick nourishments, microwaves, convenient solution meds, and eating on the run. Luckily, there is a developing concentration in the critical part that sustenance plays in keeping up great wellbeing. In Ayurveda, India's old exploration of life, wellbeing and life span, nourishment assumes an unmistakable part in advancing wellbeing and is subsequently considered solution.

Going back more than five thousand years, Ayurveda is as yet a very regarded type of social insurance in India today. As per this comprehensive framework, everybody has an exceptional constitution or prakruti- - an individual mix of physical, mental and passionate attributes dictated by many components encompassing the season of origination and birth. Unsettling influence of this money owed to enthusiastic and physical anxiety, injury, despicable sustenance blend and decisions, and occasional and climate changes may prompt awkwardness and in the long run to illness. On the off chance that we see how such components influence us we can take proper activities to limit their impact and dispense with the reasons for irregularity. In this sense, the way toward wellbeing is constantly person. There is no single approach that is appropriate for everybody, regardless of whether it identifies with eating routine, way of life, exercise or the utilization of restorative herbs.

As indicated by Samkhya, the philosophical establishment of Ayurveda, creation conveys what needs be through the five components - ether or space, air, fire, water and earth. These components show in the body as the three overseeing standards or humors called doshas: vata, pitta and kapha. Everybody has each of the three of these doshas to changing degrees, albeit one and here and there two have a tendency to be overwhelming and the other(s) auxiliary. In adjust, the doshas advance the typical elements of the body and keep up general wellbeing. Out of adjust, they make mental, enthusiastic and physical illnesses.

Vata is the unobtrusive vitality related with development and is comprised of the air and ether. By nature it has dry, light, portable and icy qualities. Whenever disturbed, it can bring about tooting, obstruction, tremors, fits, asthma, rheumatoid and osteoarthritis, also numerous neurological issues.

Pitta speaks to the fire and water components of the body. It has for the most part hot sharp and slick qualities. Pitta issue incorporate hyperacidity, ulcers, skin ejections, perpetual weakness, Crohn's sickness, colitis, gout and various incendiary issue.

Kapha is comprised of earth and water, and is related with overwhelming, chilly, sodden and static qualities. Out of adjust, kapha can bring about weight, elevated cholesterol, diabetes, edema, asthma, tumors and an assortment of congestive issues.

Exacerbation of the doshas can influence the assimilation and can make poisons, or ama from inadequately processed sustenance. As ama collects in the tissues and channels of the body it gradually however most likely influences the stream of prana (crucial vitality), insusceptibility (ojas) and the cell digestion (tejas), in the long run bringing about ailment.

From an Ayurvedic point of view, one of the principle keys to keeping up ideal wellbeing and in addition to bolster the mending procedure is to help the body wipe out poisons and to restore protected adjust. To accomplish this, Ayurveda underlines the significance of appropriate sustenance through legitimate nourishment decisions, nourishment consolidating and cooking strategies, and also natural sustenance, all in light of the particular needs of the individual and any present lopsidedness of the doshas.

Ayurvedic sustenance is a huge theme that considers the individual constitution, the therapeutic estimation of culinary flavors, the hypothesis of shad rasa (or six tastes, which ought to all be available for a dinner to be adjusted), and then some. As I said some time recently, in Ayurveda sustenance is considered solution. Moreover, herbs are additionally utilized for their wholesome and supporting qualities, or to balance any doshic unevenness and poison development therefore of poor processing.

For ideal sustenance, care ought to be taken to safeguard that nourishment be natural, new and at whatever point conceivable privately developed. In Ayurveda sustenance, beverages, and flavors are ordered by their taste (sweet, salty, sharp, intense, impactful and astringent), the fiery impact they have on the doshas, and in addition their post-stomach related impact on the tissues. This is the reason while picking nourishments it is vital to comprehend our unique constitution in order to eat sustenances that have the inverse qualities to those that are as of now transcendent in the constitution. Besides, understanding the present condition of the doshas is additionally significant for settling on the correct nourishment decisions.

Vata sorts watch out for more insufficient by nature and have light body outlines, variable assimilation and frequently have an inclination towards gas and obstruction. In this manner, they do best eating warm, feeding, unctuous and principally cooked sustenances, and ought to stay away from dried, icy, solidified and abundance admission of crude nourishments. Likewise, they ought to maintain a strategic distance from pinto, garbanzo or dark beans, which are difficult to process and tend to increment intestinal gas. Vata is adjusted by sweet, harsh and salty tasting nourishments.

Pitta sorts have a tendency to have solid hungers and great processing, yet have a propensity toward hyperacidity and fiery issue. So they ought to abstain from eating oily, hot fiery, salty and aged nourishments, and in addition acrid and acidic organic products. Pitta is adjusted by severe, sweet and astringent tastes.

Kapha sorts are vast encircled with an inclination toward weight pick up, stoutness, drowsy assimilation, dormancy and congestive issue. They do best on a light, diminishing eating regimen low in sugars and keeping away from dairy, frosty sustenance and beverages, low quality oils and sweet treats. Kapha is diminished with impactful, biting and astringent tastes.

Before discussing the utilization of flavors in Ayurvedic cooking I ought to bring up that in spite of the fact that Ayurvedic sustenance is generally Indian food, it is not by any methods constrained to it. Likewise, by a similar token, not all Indian nourishment is Ayurvedic. Truth be told, Indian eatery nourishment is frequently excessively fiery and soaked in low quality cooking oils. What makes sustenance genuinely Ayurvedic is the way that it is chosen and cooked by the particular needs of the individual, or that it is adjusted for all doshas.

A large portion of the flavors utilized as a part of Ayurvedic cooking, for example, turmeric, ginger, cumin, fenugreek, coriander and cardamom, among others, are additionally restorative herbs utilized as a part of Ayurvedic herbology. Cooking every day with those flavors can significantly upgrade processing, ingestion and absorption of sustenance, enhance one's craving and end, support the interior organs and avoid doshic lopsidedness. Flavors additionally give a symphonious mix of the six tastes. Taste is therapeutic and is the main type of sustenance. A feast containing an adjusted mix of the six tastes, beside being all the more speaking to the tongue, is likewise more absorbable at a profound cell level.

Present day research is currently approving the advantages of a considerable lot of the herbs and flavors utilized as a part of Ayurvedic cooking. Turmeric for example, is very successful in the treatment of sort two diabetes, skin ailments, contaminations and hepatic and incendiary issue. Cumin, coriander, fennel, nutmeg and cardamom are greatly useful in the treatment of a wide assortment of stomach related grumblings, as is ginger for the treatment of respiratory clog, fevers and colds. There are actually a large number of restorative uses to such flavors. Indeed, even today in quite a bit of provincial India the savvies specialists are frequently the moms and grandmas who know the employments of their "kitchen drug stores."

Another crucial part of Ayurvedic sustenance is legitimate nourishment consolidating. In Ayurveda not all nourishments are good. Certain nourishments when eaten of cooked together can bother the typical capacity of the stomach related fire and advance the amassing of ama (poisons) in the body. Different elements, for example, the tastes, qualities, and energies of specific nourishments, and additionally to what extent they take to process, influence how well certain sustenances will join. Substantial sustenances such entire grains, dairy, meats and starches don't consolidate well with light nourishments, for example, natural product, which process faster. Another case, when harsh and acidic organic products are joined with drain, which is sweet and cooling, this makes the drain sour and turn out to be substantial in the digestive organs. Ayurveda places extraordinary accentuation on the specialty of sustenance consolidating.

Ayurveda urges us to assume liability for our wellbeing however much as could reasonably be expected by rolling out proper improvements in eating routine and way of life. What we eat and how we live consistently can be our most grounded partners in reestablishing and looking after wellbeing. All other helpful measures will be firmly upheld by this day by day exertion.

Alongside an adjusted eating regimen, joining other sound propensities into a day by day routine can counteract awkwardness at its extremely root. A way of life that incorporates customary eating and resting propensities will bring order and help keep up the congruity of the doshas, in this way advancing general great wellbeing. An Ayurvedic clinician can give dietary and way of life rules, and home grown nourishment, more particular to the individual constitution, doshic unevenness and circumstance of every individual.