The Story of World Central Kitchen, the Nonprofit Serving Millions of Meals to Puerto Rico


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Inspiring.

In Puerto Rico, it’s worked. Since arriving to the devastated island in September, World Central Kitchen served more than 2.3 million meals and fed more people than any other organization on the ground, with the help of dozens of chefs and hundreds of other volunteers. But disaster relief is actually new for World Central Kitchen, and prior to this year the nonprofit focused on its mission to create smart solutions to hunger and poverty through other initiatives.

The complete article

Monica Burton — Eater

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The Eater Guide to the Whole Entire World


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Being a foodie, this is something I had to share. Great recommendations from all over the world.

Tapas at the bar in Barcelona, perfect roast goose in Hong Kong, dinner in a vineyard outside Melbourne, and brunch on a terrace in São Paulo — when we travel now, we travel to eat. But global restaurant-hopping goes beyond that perfect iconic essential dish: Restaurants and bars are an opportunity to slip into daily life and experience a city’s unique rhythm. We tapped dozens of local experts to open the doors to the best, the coolest, the weirdest, the most inspiring culinary experiences a traveler can have — in short, these maps are exactly what we want to have at our fingertips when we step off a plane.

The complete guide

Eater

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This Tiny Country Feeds the World


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Could not help but share this great piece from National Geographic about a small country doing wonders with its sustainable farming practices.

Seen from the air, the Netherlands resembles no other major food producer—a fragmented patchwork of intensely cultivated fields, most of them tiny by agribusiness standards, punctuated by bustling cities and suburbs. In the country’s principal farming regions, there’s almost no potato patch, no greenhouse, no hog barn that’s out of sight of skyscrapers, manufacturing plants, or urban sprawl. More than half the nation’s land area is used for agriculture and horticulture.

The complete article

Frank Viviano — National Geographic

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Not by Taste Alone – The flavor of food is produced by all of the senses


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Today’s needull is a book review. Gastrophysics: The New Science of Eating by Charles Spence; Viking

Chapter after chapter, Spence runs through our primary senses, providing food for thought all along the way. Have you ever wondered why some fine-dining chefs serve an entrée with a side dish of pure aroma, such as the pheasant at Alinea in Chicago, which comes atop a bowl that wafts scents of hay, apples, and cinnamon? It’s not because we mostly “taste” through our nose. It’s because our sense of smell is closely tied to memory and emotion. With his pheasant, Alinea chef Grant Achatz is feeding our nostalgia as much as our hunger, hoping our associations with fall are warm enough to intensify our feelings toward his dish.

The complete article

Tim Carman  — The American Scholar

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Eggs


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Mondays can be a tad depressing. So, instead of suggesting some life improvement or business article, I am suggesting a needull on different types of eggs.

Guillemots, seabirds found in the Arctic Circle and North Pacific and Atlantic Oceans, lay conical turquoise eggs. The birds spend their lives mostly at sea, only coming to shore to lay their eggs in the spring, when Icelanders will rappel down cliffs to harvest them (they taste “nothing of the sea,” according to one guillemot-egg harvester, but have a different texture from chicken eggs). These eggs get laid directly on the bare rock ledges, in large colonies without nests, so each female’s egg has distinct markings. If disturbed, the eggs won’t roll off the cliffs, but will roll in a circle instead.

The complete article

Rachel Khong — Lucky Peach

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