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‘Eating better, living better, thinking better’: the Black chefs transforming vegan cuisine | Vegan food and drink
It’s just before noon, and there’s already a line forming outside one of the old Kwik Way burger shops not far from Oakland’s Lake Merritt. But people aren’t lining up for burgers – they’re ordering garlic noodles with lumpia, barbecue brisket plates with smackaroni and shrimp po’boy sandwiches – all made by Vegan Mob, a restaurant that’s dishing up recipes that mimic the flavors of BBQ and soul food without a trace of animal products. Just about a mile away at Malibu’s Burgers, creamy milkshakes made with cassava ice cream and In-N-Out-inspired burgers on butter-free brioche buns are Read More
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This Chef is Spotlighting Veganism’s Roots in African Cuisine
Chef Nicola Kagoro – also known as just Chef Cola – is preparing to launch a completely plant-based cookbook in an effort to boost plant-based food education. The vegan chef is the head chef for the Zimbabwe Akashinga ranger; An all-women anti-poaching unit that eats completely animal-free foods. Chef Cola makes sure that none of the Akashinga rangers eat meat on her watch, and she is planning to extend that hand of influence beyond her camp kitchen. Kagoro spent most of her life growing up in New York City but moved back to Zimbabwe where she was born. She began Read More
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Video Introducing System for Certification of Japanese Cuisine Cooking Skills Released by TOW Co., Ltd. (Tokyo, Japan), the Certification Application/Management Body
TOKYO–(BUSINESS WIRE)–TOW Co., Ltd.: [https://tow.co.jp/certification/] Follow this link for a documentary that demonstrates the value of the certification system through the stories of foreign chefs attempting the test for Gold Certification, the system’s highest outlined standard. The Ministry of Agriculture, Forestry and Fisheries has established Guidelines for the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries as of April 2016. This system lays out specific standards that private bodies may use to recognize foreign chefs who have acquired given levels of knowledge and cooking skills necessary for the preparation of Japanese cuisine, to help Read More
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Local Eats: Abeshi Ghanaian Cuisine brings a taste of West Africa to West Michigan
MUSKEGON, MI – Abeshi Ghanaian Cuisine presents a slice of Tacitus Bailey-Yabani’s culture to customers in West Michigan. Bailey-Yabani moved to Muskegon from Ghana seven years ago. In 2018, he won StartGarden’s 5X5 Night competition to launch his food truck, which offers “what I grew up with and what my grandma used to cook for me,” Bailey-Yabani said. Abeshi presents food inspired by West African cooking — recipes that are “very close to my heart,” Bailey-Yabani said. The word abeshi means “I’m here.” Crossing from West Africa to West Michigan, Bailey-Yabani uses “abeshi” to chronicle his relocation, finding a home Read More
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Far East Ghost Kitchen Brings Indian Cuisine to Pizza
^ Keep Dallas Observer Free I Support Local Community Journalism Support the independent voice of Dallas and help keep the future of Dallas Observer free. When chef Nidhi Mittal immigrated to the United States from India almost four years ago, she was seeking a better life for herself and for her family. Although the past year has posed many challenges for chefs, Mittal is confident in her new concept, Far East Pizza, a new ghost kitchen fusing Indian and Italian cuisines. Many chefs say they’ve always had an affinity for food and cooking, but 40-year-old Mittal admits she didn’t pick Read More
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Lean Cuisine Recalls Thousands of Frozen Meals After Complaints of ‘Pieces of Hard Plastic’
USDA Lean Cuisine has recalled thousands of frozen chicken dinners after consumers complained about finding plastic pieces in their products. On Saturday, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a recall for approximately 92,206 pounds of Lean Cuisine baked chicken meals after their parent company, Nestlé Prepared Foods, found evidence that some products may be “contaminated with extraneous materials,” including “pieces of white hard plastic.” The company believes that the pieces of plastic broke off of a conveyor belt and got into the mashed potatoes included with the meals, per the USDA. The issue was Read More
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Chef at Paradise Natural Foods focuses on healthy cuisine
Chef and caterer Nezaa Bandele specializes in healthy, plant-based foods, not because vegan food is growing in popularity, but because “this should be the cuisine that everybody eats.” The chef and educator, who has studied community health education and cultural anthropology, says she likes to weave all her expertise into her cuisine, which she’ll serve next year out of a new, permanent home — called the Love Building — in Detroit in 2021. “I’m also an immigrant and I’m a citizen of two other countries,” she said. “I like to represent people on a plate and tell their stories on Read More
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Greek, Mediterranean cuisine made Simply Delicious | Hot-Dish
Simply Delicious Greek Mediterranean Cuisine has opened at 327 E. Arlington Blvd. offering all the heart-healthy and authentic flavors of the region in dishes that live up to the restaurant’s name. Centrally located between Greenville Boulevard and Evans Street, next to My Sister’s Closet, owners Najeh Jabbar and Sami Salaheldeen serve a variety of choices from appetizers like falafel to salads, soups and savory filo pies to authentic gyros, souvlaki or shawarma sandwiches and kabobs to sweet desserts like baklava or kanafeh. The Mediterranean is known for its blue zones where life expectancy is much higher due to the residents’ Read More
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Celebrating Black influence on American cuisine
Over the course of his storied career, chef Marcus Samuelsson – a TV veteran, restaurateur and cookbook impresario – has always delighted in how our curiosity for new tastes draws us together. “We smile, your eyes get really watery and warm, and you lean in,” he said while cooking. “But when we do that around race, and there’s no entry point, we look down, and ‘don’t talk to me.'” And finding an entry point to talk about race matters a lot to Samuelsson. An American by way of Ethiopia and Sweden, he’s become increasingly troubled by our racial divisions. Chef Read More
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My life in food: Kate Bosworth on cheeseburgers, Spanish cuisine and learning to cook for a family
I learnt to cook when I became a stepmum at 28. I was super intimidated by cooking for a long time, and when I met Jasper [Kate’s stepdaughter, then aged 12], I realised that takeouts and deliveries weren’t going to suffice for supporting a growing human being. So I rolled up my sleeves and dove in at the culinary deep end. It was through her that I really fell in love with cooking. The first dish I made for her was chicken piccata [boneless chicken in a lemon and capers sauce], and it’s still the dish she requests the most. Read More
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