Monday, August 31, 2020

Walnut, Pistachio, and Date Baklava Recipe

Serves a crowd
Prep time: 20 minutes
Total time: 2 hours

Ingredients

1 cup|250 grams plus 3 tablespoons granulated sugar
⅛ teaspoon ground saffron
¼ cup|60 ml rosewater
2 cups|250 grams shelled pistachios, finely ground
1 ½ cups|170 grams walnuts, finely ground
1 cup|225 grams pitted and finely chopped Medjool dates
½ teaspoon ground cardamom
16 tablespoons|226 grams unsalted butter, melted
1 pound|450 grams phyllo dough, defrosted and cut into 9-inch-by-13-inch sheets
dried rose petals, for garnish (optional)

Directions

  1. In a medium saucepan, combine 1 cup of the sugar with 1 cup|250 ml water. Bring to a boil over high, then reduce the heat to maintain a simmer until the sugar has dissolved, about 1 to 2 minutes. Add the saffron and remove from the heat. Infuse for 30 minutes, then stir in the rosewater. Strain, discarding the saffron threads, and set aside.
  2. In a medium bowl, mix together the remaining 3 tablespoons sugar with 1 ½ cups|185 grams of the pistachios, the walnuts, dates, and cardamom.
  3. Heat the oven to 350°F. Lightly brush the inside of a 9-inch-by-13-inch baking dish with some of the butter. Fit one sheet of the phyllo dough in the baking dish and brush the top with butter. Repeat layering with phyllo sheet and butter for 4 more layers. You should have 5 sheets of folded phyllo dough total in the baking dish.
  4. Spread ⅓ of the nut mixture evenly over the phyllo dough. Repeat step 3 with 5 more layers of phyllo dough and another layer of the nuts 2 more times. Finish with a final 5 layers of buttered phyllo dough. You should have 4 layers of phyllo dough and 3 layers of nuts.
  5. Brush the top layer of phyllo with more butter and, using a knife, cut across the dough to make a diamond pattern. Bake until lightly golden, about 50 minutes. Pour the syrup over the top and turn off the oven. Place the baghlava back in the oven for about 10 minutes, then remove from the oven and sprinkle with the remaining pistachios and the rose petals, if using. Cool completely before serving.

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Friday, August 28, 2020

Spain plant-based firm Heura Foods targets Scandinavia

Heura Foods, a fledgling plant-based foods supplier from Spain, is looking to open up another export market.

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A Woman Called the Cops Because She Thought Store-Bought Meat Was a Penis

Earlier this week, an Akron, Ohio woman put a pot of beans on the stove to simmer, but instead of serving them to her family, she stood in her house, watching as officers from the Akron Police Department put on their gloves and separated what should've been her dinner into several large plastic bags. 

According to the Akron Beacon Journal, Lamia Singfield bought a package of smoked turkey tails that day at a nearby Save A Lot supermarket. (Her receipt said they were smoked turkey tails but the label listed them as smoked pork tails—although that's not the problem). She was in the middle of a Facebook Live video and, after stopping to stir the beans, she realized that one piece of that seasoning meat didn't look right. 

She put the meat on a plate, and realized that it looked less like a piece of pork or poultry, and more like a piece of, um, a man. "It's got the folds," she said, prodding it with a fork. "Upon further investigation, there's a hole at the tip." 

Singfield became convinced that the meat was actually a human penis. Her first phone call was to the Health Department, but when no one answered, she called the cops. Several officers came to her house and, according to Singfield, they weren't immediately convinced that it wasn't a penis.

"I called the police because I examined it and it is what it is," she said in a second Facebook Live video. "The police came and they examined it, and it is in fact a penis. They are calling the medical examiner out here right now, and the coroner, because somebody is missing they stuff. Save A Lot has got some explaining to do." ("Some poor man died or maybe [sic] alive without his penis," one commenter wrote. "Very sad. Prayers for whom ever it was.") 

During that followup Facebook Live video, Singfield said that she believed that her home could be investigated as a crime scene, mentioned that the officers would have to take the pot that the mystery meat had been cooked in, and that they were "at their car Googling stuff" while they waited for additional personnel to arrive. 

The Akron Police did deliver the meat to the Summit County Medical Examiner's Office, where tests determined that it was an unfortunately shaped but otherwise normal piece of pork. Their official conclusion is that it was most likely a pig tail, as the label on the package indicated. 

In a statement, Save A Lot said that it took "issues of quality" like this one very seriously. "We can confirm that we have had no previous quality issues with this item and we have not been contacted by the customer in question or the local authorities regarding this incident," the company said in a statement. "We will take the appropriate action at that time.”

VICE has reached out to the Akron Police Department and to Ms. Singfield for comment but has not yet received a response.



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Iceland Seafood in move to acquire Ireland peer Carr & Sons

Iceland Seafood International has announced a plan to acquire a branded and private-label seafood peer in Ireland.

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Lindt & Sprungli brushes off Russia product claims

The Swiss chocolate maker faces allegations from Moscow's advertising watchdog centring on the quality of its products.

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Controversy Continues Over SF Restaurant Serving $200 Meals in Private Domes

Last month, California governor Gavin Newsom announced the mandatory closure (or re-closure) of all indoor restaurant dining rooms throughout the state. After investigating its options, Michelin-starred sushi restaurant Hashiri announced that it had purchased three miniature geodesic domes so it could provide a "unique outdoor multi-course dining experience." At the time, the domes seemed like a novel means of providing increased privacy safety for diners during the COVID-19 pandemic. 

A few days ago, after a brief hiatus, Hashiri was allowed to start seating customers in its three outdoor geodesic domes again after the staff cut the plastic sides off to bring them into compliance with current public health requirements. Slicing several feet of soft PVC from the Garden Igloos seems to be a satisfactory resolution—at least for now—after two straight weeks of controversy that started when they were assembled on a San Francisco sidewalk.

Hashiri general manager Kenichiro Matsuura told the San Francisco Chronicle that he had previously attempted outdoor dining (pre-plastic bubbles) but it hadn't worked out, due to the restaurant's location in the Mid-Market section of the city. "We wanted to continue offering the fine-dining experience—and safety and peace,” Matsuura said. (The restaurant also offers a swanky to-go menu, including a $500 Ultimate Trifecta Bento box and a $160 takeaway Wagyu Sukiyaki kit, but it is best known for its five-course Kaiseki and Omakase tasting menu.) “Mint Plaza is a phenomenal space, it’s just sometimes the crowd is not too favorable,” he said. In an interview with ABC7, he again emphasized that "it's not the safest neighborhood." 

The entire Bay Area has an estimated 35,000 people who are unsheltered or experiencing homelessness and, at the beginning of the pandemic, there were more than 8,000 unhoused individuals in San Francisco alone. In mid-March, when the city issued its first stay-at-home order, homeless residents were encouraged to "find shelter and government agencies to provide it” but that was easier to type than it was to do. The Guardian reports that shelters stopped taking new residents due to concerns of overcrowding or inadequate social distancing, and more than 1,000 people put their names on a futile-sounding waitlist to get a bed. 

In April, the city's Board of Supervisors unanimously passed emergency legislation directing the city to secure more than 8,000 hotel rooms to accommodate all of the unhoused people in the city, but the order was denied by Mayor London Breed. It eventually acquired 2,733 hotel rooms for vulnerable individuals but, as of this writing, only 1,935 of them are actually occupied. As a result of the pair of public health crises that the city is enduring—the pandemic and widespread homelessness—the number of unhoused people has increased, as have the number of tents and other makeshift structures that comprise a homeless encampment near Hashiri.

"This is a difficult and upsetting issue," Laurie Thomas, the Executive Director of the Golden Gate Restaurant Association, told VICE in an email. "In San Francisco there are areas in the city where there are real concerns about negative street behavior and cleanliness and how that affects both workers and customers of restaurants relying on outside dining [...] Our restaurants have a strong desire to provide a safe and welcoming outdoor dining experience, especially without the ability to open for indoor dining, and this is so critical to their ability to stay in business and keep staff employed." 

It's easy to sympathize with just about everyone in this scenario. The pandemic has caused an ever-increasing number of challenges for restaurant owners, who are doing whatever it takes to keep their doors open for another day, while the essential workers who prep to-go orders and serve outdoor customers are doing so at great risk to their own health and safety. But still: the optics of serving a $200-per-person tasting menu to customers sitting in plastic bubbles a few hundred yards from people who are struggling for basic human necessities...well, they're not great. 

"I think what really gets people going about the dome is that it’s a perfect symbol of the complete inadequacy of our social safety net: In a queer reversal, the dome is a shield against, not for, the ones who need sheltering the most," the Chronicle's restaurant critic Soleil Ho wrote. "An unhoused person’s tent is erected in a desire for opaqueness and privacy, a space of one’s own, whereas the fine dining dome invites the onlooker’s gaze as a bombastic spectacle [...] for the housed, being seen eating on the street or in a park is a premium experience, especially now." 

Last week, the city's Public Health Department paid Hashiri a surprise visit, and ordered them to remove the domes over concerns that they "may not allow for adequate air flow." According to current regulations, outdoor dining enclosures are required to be open on the sides; the soft structures each have two windows and a door that can be opened, but those features were deemed insufficient. 

Matsuura said that he has received hate mail about the domes and he has been accused of making discriminatory comments about the city's most desperate residents, so he believes that someone reported him to the city (though, perhaps the Health Department just saw some of the nationwide media coverage of Hashiri's sidewalk igloos). Regardless, he still says that the domes are there to keep his customers safe… from interacting with the people living on those same streets. "There are people who come by and spit, yell, stick their hands in people’s food, discharging fecal matter right by where people are trying to eat,” he said. “It’s really sad, and it’s really hard for us to operate around that.”

The criticism that Hashiri has faced is similar to what the organizers of a pop-up restaurant in Toronto encountered when they set up their own heated glass domes last year. The Dinner with a View experience, complete with a three-course gourmet meal prepped by a Top Chef winner, was assembled under the Gardiner Expressway, just over a mile from the site of a homeless encampment that had been cleared out by the city. 

Advocates for the unhoused said that the meal and its location just further emphasized the ever-increasing gap between the Haves and the Have Nots. More than 300 demonstrators showed up to protest outside the event, and the Ontario Coalition Against Poverty (OCAP) served a free 'counter-meal' that it called Dinner with a View of the Rich. 

"On the one hand you have homeless people whose tents were demolished and who were evicted with nowhere else to go," OCAP wrote. "On the other hand you have people with sufficient disposable income to splurge over $550 on a single meal and who’re facing the possibility of their luxurious dining spectacle being tainted [...] Do they deserve to be mocked for their obliviousness to the suffering around them? Absolutely." 

Back in San Francisco, Hashiri is not the only Mid-Market restaurant to express concern about the safety of its patrons, or about the city's ineffective attempts at addressing the social and economic conditions that have contributed to the homelessness crisis. Last month, a group of residents and businesses in the neighborhood sued the city for negligence, alleging that homeless encampments, criminal activity, and unsanitary conditions combined to make Mid-Market a dangerous area. 

"The City has created and perpetuated these conditions through its pattern and practice of tacitly treating Mid-Market as a ‘containment zone’ that bears the brunt of San Francisco’s homelessness issues, and its failure to take action to address these issues," the lawsuit said. Two of the restaurants that are among the plaintiffs, Montesacro Pinseria and Souvla, said that if the situation doesn't improve, they could be forced to move to a new neighborhood, or to close their doors for good. 

"We are deeply concerned that property owners have taken to suing the city to 'remove tents' without anywhere for [those experiencing homelessness] to go. Worse, these lawsuits would have the courts decide the fate of people who have no seat at the table where 'justice' is being served," Jennifer Friedenbach, the executive director of San Francisco's Coalition on Homelessness, told VICE.

"These situations can be resolved by working collaboratively with the unhoused person to address the issues, while pressing the city, state and federal government to ensure there are dignified housing options available. If the restaurant owner can afford to sue, they can afford to hire someone to advocate successfully for solutions." 

Laurie Thomas is also working on behalf of restaurants, sharing their concerns and working toward positive changes and respectful solutions for all involved. Last week, she was among the hospitality and small business leaders who sent a letter to Mayor London Breed, the President of the Board of Supervisors, and the co-chairs of the City's Economic Recovery Task Force. 

"We are writing today because we are gravely concerned about the condition of our streets. We are devastated to see so many unsheltered neighbors struggling each day in unfathomable and treacherous conditions," their letter read. "These conditions will prohibit businesses of all sizes from reopening. More companies will leave San Francisco for safer and cleaner places to operate [...] Additionally, with outdoor dining and shopping options being the primary avenues for businesses to survive, the intersection between the unfortunate conditions on our streets and this new heavy reliance on public spaces for commerce will result in disastrous outcomes." 

The letter also made a number of recommendations that "should be prioritized" by city officials, including additional housing options, making mental health and substance abuse resources available to those experiencing homelessness, and establishing a 24-hour crisis response team that can respond to "urgent mental health and/or drug induced episodes." 

Meanwhile at Hashiri, the DIY-ed, now open-sided domes are back out on the sidewalk. "Signed, sealed and delivered," the restaurant wrote on Facebook. "With small modifications we are back in business." 



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Nonna's Chicken Cutlets with Lemon Dressing Recipe

Serves 4
Prep time: 10 minutes
Total time: 45 minutes (plus 1 hour brining)

Ingredients

1 pound|450 grams boneless skinless chicken breasts, pounded thin
1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
⅔ cup|160 ml olive oil, plus more for drizzling
3 tablespoons minced flat-leaf parsley
1 teaspoon dried oregano
3 garlic cloves, roughly chopped
2 lemons, juiced
freshly ground black pepper, to taste
2 large eggs, beaten
6 tablespoons|35 grams grated parmesan cheese
1 cup|150 grams plain breadcrumbs
2 tablespoons all-purpose flour

Directions

1. In a large bowl, dissolve 1 tablespoon salt in 1 cup|250 ml cold water. Add the chicken and place in the refrigerator for 1 hour. Rinse the chicken and pat dry.

2. Meanwhile, in a medium bowl, whisk together the ⅓ cup|80 ml of the olive oil and 2 tablespoons of the parsley with the oregano, garlic, and lemon juice. Season with salt and pepper and set the lemon dressing aside.

3. Heat the oven to 350°F. Whisk 2 tablespoons of the parmesan cheese with the eggs in a shallow dish. In a separate shallow dish, whisk the remaining salt, parsley, and parmesan cheese with the breadcrumbs, flour, and pepper.

4. Dredge the chicken breasts in the egg mixture, then delicately coat them all over in the breadcrumb mixture. Pour the remaining ⅓ cup|80 ml olive oil in a 9-inch-by-13-inch baking sheet and add the chicken in an even layer. Drizzle more oil over the chicken and increase the oven to 450°F. Bake, flipping once, until the cutlets are golden and the chicken is cooked through, 25 to 30 minutes.

5. Dredge each cutlet in the lemon dressing and transfer to a platter. Serve with the remaining lemon dressing.

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UK proposes new laws on manufacturers and suppliers to curb deforestation

The UK government is proposing new laws that would penalise manufacturers and their suppliers from sourcing products that contribute to deforestation.

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Bega Cheese would consider move for Lion dairy assets

Bega Cheese has given its reaction to the end of Mengniu Dairy's move to buy the remaining dairy assets of Australian food and beverage group Lion.

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Thursday, August 27, 2020

Dr. Oetker invests in recipe app Plant Jammer

Dr. Oetker, the German food giant behind Ristorante pizza, has invested in a Danish start-up that has developed an AI-powered recipe assistant for home cooks.

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India plans to ban word 'milk' on non-dairy lines

New proposals from India's food regulator to change the way plant-based milk products are labelled has sparked criticism from manufacturers.

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UK kids' meals firm Kiddyum files for liquidation

Kiddyum, a UK manufacturer of healthy frozen meals for children, has gone into liquidation, eight years after its founding.

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New products - Mondelez takes Bournvita brand into cereal in India, Orkla launches plant-based brand in Sweden, Samworth Brothers unveils Ginsters empanadas

This week's selection of new products includes tuna meatballs from Thai Union's UK canned fish brand John West and new additions to the Jimmy Dean breakfast range from Tyson Foods.

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US meat firm Johnsonville buys Malaysian group Primabaguz

Johnsonville, the US-based meat-products supplier, has snapped up a halal group in a major market in Asia.

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Beyond Meat joins raft of food firms entering direct-to-consumer

Beyond Meat, the California-based alternative-protein business, has launched a new e-commerce channel in the US.

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Wednesday, August 26, 2020

Unilever, Mars among US plastics pledge signatories

Unilever, Mars and Walmart are among 60 organisations across the private and public sectors to have joined a new "pact" on plastics in the US.

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Noosa yogurt firm Sovos Brands snaps up baker Birch Benders

Sovos Brands, the US food group home to brands including Noosa yogurt and Rao's soups, has acquired another business in its domestic market.

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Ingredients firm Bayn Europe makes another candy acquisition

Bayn Europe, the Sweden-based ingredients group, has snapped up another confectionery business, the listed company has announced.

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Lightlife sparks US meat-free war of words

The brand, owned by Canadian meat giant Maple Leaf Foods, has taken aim at the ingredients used by Beyond Meat and Impossible Foods.

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Germany's Meggle in talks with suitors over Croatia dairy assets

Meggle Group, a food firm based in Germany, is in talks with a number of potential buyers to acquire its dairy assets in Croatia.

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New products - Orkla launches plant-based brand in Sweden; Thai Union-owned John West in tuna meatballs launch; Tyson adds to Jimmy Dean breakfast range

This week's selection of new products includes tuna meatballs from Thai Union's UK canned fish brand John West and new additions to the Jimmy Dean breakfast range from Tyson Foods.

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Traditional Lamb Korma Recipe.pdf

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: Traditional Lamb Korma Recipe.pdf was originally uploaded to Lamb Korma Recipe PDFMoms Kitchen Recipe Network

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Lamb Korma Recipe PDF

Moms Kitchen Recipe NetworkSource: Lamb Korma Recipe PDF was originally uploaded to Lamb Korma RecipeMoms Kitchen Recipe Network

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Lamb Korma Recipe Articles

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: Lamb Korma Recipe Articles was originally uploaded to Lamb Korma RecipeMoms Kitchen Recipe Network

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Mom's Kitchen Recipe Network Lamb Korma Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: Mom's Kitchen Recipe Network Lamb Korma Recipe was originally uploaded to Lamb Korma RecipeMoms Kitchen Recipe Network

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Lamb Korma Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1s2 Is Korma a Traditional Indian Dish? This dish can be traced back as far as the 16th century with the Mughal incursion into the regions. The traditional Korma dishSource: Lamb Korma Recipe was originally uploaded to LambMoms Kitchen Recipe Network

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Lamb Bhuna Gosht Recipe Articles

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1rp Lamb Bhuna Gosht is a delicious Indian curry you can make either in a crock pot or on a stove-top. This dish is a relatively dry curry with melt in the mouth lamb/Source: Lamb Bhuna Gosht Recipe Articles was originally uploaded to Lamb Bhuna Gosht RecipeMoms Kitchen Recipe Network

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what is lamb bhuna gosht.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1rp Lamb Bhuna Gosht is a delicious Indian curry you can make either in a crock pot or on a stove-top. This dish is a relatively dry curry with melt in the mouth lamb/Source: what is lamb bhuna gosht.jpg was originally uploaded to Lamb Bhuna Gosht Recipe ImagesMoms Kitchen Recipe Network

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Obesity ups risk of Covid-19 death, global study finds

A global study, commissioned by the World Bank, paints a stark picture about the links between obesity and sever complications from Covid-19.

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Hormel Foods braced for further foodservice declines

US manufacturer Hormel Foods expects another quarter of Covid-related declines in its foodservice business even as the hospitality sector starts to reopen.

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Tiger Brands hires advisers to sell fruit assets

The reshaping of Tiger Brands' business is set to continue, with another of the South African group's units being prepared for the block.

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RIP China Chalet, Manhattan's Greatest Queer Nightlife Utopia

When DJ and nightlife entrepreneur Ty Sunderland created his flagship gay party, he envisioned stripper poles—an homage to the music video for Britney Spears’ 2007 single “Gimme More.” “But no strip club was going to let a gay promoter come in on a Friday night in New York City,” Sunderland recalls. “I asked if I could install stripper poles on the dance floor at China Chalet, and they said, ‘Yeah, totally.’ That’s how Heaven on Earth started.” 

One of the most beloved queer events in New York City in recent years, Heaven on Earth would also rank among the last of the great parties thrown at China Chalet, which shuttered last  month in the wake of the COVID-19 pandemic. Opened in 1975, the two-story Cantonese dim sum restaurant was the last of its kind in many ways. For one, it was one of the only remaining full-service, multi-room dim sum banquet halls in the Wall Street area, but most famously, it was one of only DIY party venues in Manhattan where New York City nightlife could be everything it’s been promised to be since Studio 54: liberating, inclusive, and spontaneous. 

It’s unclear when, exactly, China Chalet started moonlighting as a nightclub, even to those who worked there toward the end. (Following the venue’s closing, owner Keith Ng has declined to comment for press.) Alex Kellogg, the venue’s party booker at the time it closed, says he’d heard of parties rumored to have been thrown there by Madonna in the 80s, but that the venue’s most prolific era began in the late 2000s. In the last decade, the venue was visited by the likes of the Olsen twins, Timothée Chalamet, and Jay-Z—plus, pretty much any young person who went out in New York City.  

“Anyone could come, and you could do anything you wanted,” Kellogg recalls of his first impression of the space, at a party thrown by _Sex Magazine_’s Asher Penn in 2013. “There was no one specific ‘genre’ of people. It wasn’t like when you went to a Bushwick party and you didn’t look DIY techno, so they didn’t accept you. Skaters could show up in ripped jeans, and then Alexander Wang could walk in behind them. And they’d be on the same level. Or you’d see Chloe Sevigny there, dressed in a bucket T-shirt and jeans drinking whiskey at the bar.” 

china-chalet-megan-walschlager.jpg
Photo by Megan Walschlager

The end of the aughts was an inflection point for nightlife. As the moment of downtown stalwarts like Beatrice Inn and Bungalow 8 began to fade in 2009 amid the backdrop of the financial crisis, the city’s cool kids decamped to various new stomping grounds, from old-school holdovers like Indochine and Lucien to warehouses in far Brooklyn. In Manhattan, temporary pop-up arrangements helped party-throwers find loopholes around the city’s draconian nightlife laws.

By 2011, the New York Times waxed of China Chalet’s instantly recognizable “chintzy floral carpet and pagoda paintings” in a trend feature on fashion-and-art–scene pop-up clubs, which also included Madame Wong’s, an exclusive party once hosted in the Chinatown establishment Golden Unicorn. The same year, The Observer documented an indie film after-party at China Chalet with an attendance of “ex-pat jet setters, debauched hipsters, and local lowlifes.” And the fashion house Opening Ceremony collaborated with homegrown psych rock band Gang Gang Dance for an album release party at the restaurant. 

Curtis Everett Pawley, musician and co-founder of the party-label 38 NYC, recalls seeing China Chalet for the first time at that Opening Ceremony party, noting that in the mid 2010s, the venue evolved from a fashion insider hideaway to a mainstay for local electronic music fans. In 2014, Pawley met Kellogg at the China Chalet while the latter was hosting a New York City offshoot of London’s experimental JACK댄스 party featuring performers like Doss and Stadium. 

“I don’t know how to describe the scene at JACK댄스—it was just a lot of people from the internet,” Pawley says. “But it was distinctly different from a warehouse party and other electronic DJ-oriented underground stuff that happened in Brooklyn. There was a Manhattan contingency that didn’t really venture into Brooklyn or maybe weren’t even into electronic music. The crowd was more diverse.”

Part of this broad appeal had to do with the functional and physical layout of the space. For first-timers, China Chalet would reveal itself one part at a time, starting with a steep entry stairwell that led into a main dining room, for lounging and gossipping, and finally through a mirrored hallway onto a packed dance floor—which was notoriously known to shake under the weight of hundreds jumping in unison. Then, there was the venue's far-flung location, which only contributed to its off-the-grid allure. And of course, there was the marvelously relaxed policy on cigarettes and other typical club contraband. 

“There was an air of freedom that everyone just instantly knew,” Pawley explains. “If you had even been there once, you understood it. It was a weird oasis away from the typical nightlife setting. Our parties were all over the map—it wasn’t ever pure techno or house. We didn’t want to overly aestheticize them to curate any certain crowd.” 

china-chalet-tom-keelan-2016.jpg
Photo by Tom Keelan

In the late 2010s, such a blank canvas would attract an increasingly diverse cast of revelers, spurred on by a new guard of social media-powered creative voices in the city. Nightlife photographer Megan Walschlager recalls visiting China Chalet for the first time to attend Club Glam, the fashion it-kid affair launched in 2016 by the powerhouse collective of DJ-artist Dese Escobar and siblings, celebrity stylist Kyle Luu, and influencer Fiffany Luu. Escobar told the Times earlier this year that the trio wanted to create a party that was distinctly “post-identity, meaning that it’s not strictly queer or straight, young or old.” 

“Club Glam was iconic—I remember they threw a ‘granny ball’ and people over 30 got in free, which I always found wonderfully funny,” Walschlager says, adding that there was a built-in sense of community at Glam. “People felt more at home at China Chalet because the venue let party planners use the space as their canvas, so everyone felt very relaxed. Security was pretty chill, and it was easy to get a drink at the bar, so it felt more communal.” 

During its three-year reign, Club Glam was a pioneer in its own right, offering a fresh approach to nightlife that united identities and industries without conforming to their norms. Themed events were announced just a few days ahead of time, and lines frequently rounded the block. The party’s organic aggregation of interdisciplinary creatives often draws comparison to the long-gone clubs of New York City nightlife’s storied past. 

The venue’s reputation in the queer community was further mainstreamed by the 2017 launch of Ty Sunderland’s Heaven on Earth, which drew the likes of RuPaul’s Drag Race winner Aquaria, Balmain creative director Olivier Rousteing, and transgender pop icon Kim Petras. (As Sunderland retells it, the latter once famously grabbed the mic for an impromptu performance of her latest single.) The party would continue through 2020, with its last iteration taking place in February.

To this day, Sunderland credits the owner, Keith Ng, for his open-mindedness in allowing the party to thrive. “From 10 p.m. to midnight, we got to live our stripper-pole fantasies—no questions asked,” Sunderland says. “There were 400 gay men there on a weekend night. That’s hard to find in New York City in most places unless they’re LGBT establishments.” Kellogg, who first introduced Sunderand to Ng, adds of the China Chalet staff: “The coat-check girls would say, ‘Oh my god—there are so many pretty boys running around.’ They loved it.” 

Serichai_ChinaChalet-kiss.jpg
Photo by Serichai Traipoom

For young queer people, including queer people of color, Sunderland’s party filled a much-needed void in gay nightlife far from the insularity of Hell’s Kitchen. Sunderland’s hosts were predominantly performers, artists, and partygoers of marginalized identities, explains drag queen Ruby Fox, who was known to captivate the dance floor at Heaven on Earth with an acrobatic routine between two stripper poles. 

“The artistry I push out into the world comes from the emotions I pull from people around me,” Fox says. “At China Chalet, in such close quarters, it was really exhilarating because I’m getting so much energy and so many positive vibes, whether that was spiritual or just a brain thing. But I would feel the wavelengths off of people to the point where I’d be like the Energizer bunny.” 

As COVID-19 brings an untimely end to tens of thousands of restaurants and bars across America, it’s hard not to feel as though a chapter of nightlife has closed. And while restaurants and other food purveyors are struggling to lobby for assistance, nightlife proprietors have even fewer options to obtain funding. That’s not to mention the thousands of freelancers and gig workers—performers, DJs, and party planners—who make their living by creating these spaces for community and expression. 

“It's funny—when quarantine hit, all of us who work in live music were all stressed about how our venues were going to stay open,” Pawley remembers. “I remember thinking, ‘At least we’ll always have China Chalet.’ That’s why its closing is such a hard blow. I really thought it would be the last thing standing.” 

But while China Chalet deserved a more fitting end—maybe one final party to commemorate its legacy—Pawley says what made it special is the creativity it fostered and the connections it created. “To this day, I met so many of my closest friends at China Chalet,” he says. “We’re all still friends. I really believe all the people in New York City are what made the parties great. I don’t think that energy will die.”



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Shaved Brussels Sprout, Lemon, and Almond Salad Recipe

Serves 6
Prep time: 15 minutes
Total time: 20 minutes

Ingredients

2 lemons
1 pound|450 grams Brussels sprouts, thinly shaved
1 cup|40 grams freshly grated parmesan cheese
½ cup|50 grams sliced almonds
¼ cup|60 ml olive oil
1 tablespoon honey
kosher salt and freshly ground black pepper, to taste

Directions

Zest the lemons into a large bowl with the Brussels sprouts, parmesan, and almonds. Squeeze 3 tablespoons|45 ml of lemon juice into a small bowl and whisk with the olive oil and honey. Season with salt and pepper, then toss with the Brussels sprouts before serving.

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Fazer plans to close confectionery plant in Finland

Finnish food firm Fazer Group said it plans to close a confectionery plant in the country and switch production elsewhere.

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Canada's Fromagerie L'Ancetre acquires local peer Le Baluchon

Fromagerie L'Ancêtre, a Canada-based organic cheese and butter producer, has made its first acquisition with the purchase of a local peer.

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Swiss dairy group Emmi lowers organic growth outlook

Swiss dairy company Emmi, which has just reported first-half results, has cut its organic growth forecast for sales.

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Tiger Brands issues FY profit warning

Tiger Brands, the South Africa-based food group, has forecast how much it expects to see its profits fall in the company's current financial year.

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Tuesday, August 25, 2020

Germany should introduce mandatory climate labels - government advisors

A scientific panel advising the German government on areas including food policy has set out a range of recommendations to promote "sustainable food consumption".

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New products - Thai Union-owned John West in tuna meatballs launch; Tyson adds to Jimmy Dean breakfast range; Murray River enters confectionery market with plant-based chocolate

This week's selection of new products includes tuna meatballs from Thai Union's UK canned fish brand John West and new additions to the Jimmy Dean breakfast range from Tyson Foods.

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J.M. Smucker raises guidance on "elevated" home consumption

US food and beverages group J.M. Smucker has raised its full-year financial guidance due to an increase in home consumption.

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UK sports-nutrition firm Grenade in European push

Grenade, the UK sports-nutrition supplier, is making a concerted push into select European markets through new distributors.

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Germany to introduce Nutri-Score labelling scheme this autumn

Germany has issued an update on when it plans to introduce the Nutri-Score food product labelling system.

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Tyson Foods to expand US sandwich facility

US meat giant Tyson Foods has announced plans to expand a domestic production facility with the creation of more than 200 jobs.

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China Mengniu Dairy pulls out of Lion deal

China Mengniu Dairy Co. and Kirin Holdings have made announcements regarding the future of a deal for the former to buy the latter's Lion Dairy & Drinks business in Australia.

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Good Karma Foods buys back majority stake from bankrupt Dean Foods; attracts new investment

Good Karma Foods, a US plant-based dairy manufacturer, said it has repurchased the majority stake held by the country's bankrupt Dean Foods.

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Monday, August 24, 2020

Upcycled brand Spudsy gets more PepsiCo accelerator cash

A fledgling snacks business in the US has been awarded the latest grant issued by PepsiCo's accelerator in North America.

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Amy's Kitchen promotes Xavier Unkovic to CEO

US frozen and canned food group Amy's Kitchen has replaced its co-founder as CEO with one of the company's existing executives.

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Aryzta shareholder's pick for chairman says 'would take five years to turn around business'

The man put forward by Aryzta's two largest shareholders for chairman of the bakery company's board has said it would take five years to turnaround the business.

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Aryzta shareholder's pick for chairman says 'would take five years to turnaround business'

The man put forward by Aryzta's two largest shareholders for chairman of the bakery company's board has said it would take five years to turnaround the business.

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China plant-based meat firm Starfield to invest in R&D

Starfield, a China-based supplier of plant-based meat alternatives, has set out planned areas of investment after completing its Series A round of fundraising.

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US group Ellison Bakery gets new private-equity owner

There's been a change of ownership at Ellison Bakery, a baked-goods supplier based in the US state of Indiana.

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Mexico's Gruma to build plant in US

Gruma, the Mexico-based food manufacturer, is to set up a new manufacturing facility in a key overseas market.

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Golden Acre Food Group acquires Bagel Nash out of administration

Golden Acre Food Group, a UK-based dairy to cured meats and pastry manufacturer, has acquired a bakery business in Leeds.

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Chocolate Chocolate Chip Zucchini Scones Recipe

Makes 8
Prep time: 15 minutes
Total time: 1 hour

Ingredients

2 cups|300 grams all-purpose flour
½ cup|130 grams granulated sugar
¼ cup|27 grams cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons|115 grams cold unsalted butter, cubed
10 tablespoons|155 ml buttermilk
1 small zucchini (about 5 ounces|150 grams), grated and squeezed
½ cup|100 grams mini semisweet chocolate chips
1 teaspoon Demerara sugar

Directions

  1. Heat the oven to 400°F. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. Using your fingers or a pastry cutter, mix the butter into the dry ingredients until pea-sized crumbles form. Add in 8 tablespoons|125 ml of the buttermilk and the zucchini and combine until just mixed, then add in the chocolate chips.
  2. Pat into an 8-inch circle, about 1-inch thick. Refrigerate for 1 hour, then cut into 8 wedges. Transfer to a baking sheet lined with parchment paper, leaving about 2-inches between each scone.
  3. Brush with the remaining buttermilk and sprinkle with the Demerara sugar. Bake until golden and set, 12 to 14 minutes. Set aside to cool slightly, then serve.

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Bernard Matthews customers "should be unaffected" by fire at turkey plant

Bernard Matthews, the UK turkey business under the purview of the owner of 2 Sisters Food Group, has confirmed a fire hit its plant at the weekend.

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Bubs Australia's goat-milk formula to be made in China by Beingmate

Infant-formula manufacturer Bubs Australia has entered a memorandum of understanding with China's Beingmate Co.

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Another profit warning from South Africa's RCL Foods

RCL Foods, the major South African manufacturer, has announced another profit warning ahead of the planned publication of its annual results next week.

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Greencore shuts Covid-hit Northampton plant amid wider community outbreak

Ireland-based private-label supplier Greencore has opted to close one of its factories in the English Midlands due to a coronavirus outbreak.

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Friday, August 21, 2020

Aryzta sale said to be still on cards with Flowers Foods, Hostess Brands potential runners

A sale of struggling European bakery business Aryzta is said to be still on the cards despite suggestions earlier this week that plans for a disposal had failed.

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Gathered Foods opens Ohio facility for Good Catch seafood alternatives

Gathered Foods, the New York-based owner of the Good Catch brand, has opened a new manufacturing facility in the US.

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Greencore shutters Covid-hit Northampton plant amid wider community outbreak

Ireland-based private-label supplier Greencore has opted to close one of its factories in the English Midlands due to a coronavirus outbreak.

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Lemon Curd and Blueberry No-Bake Cheesecake Bars Recipe

Makes 9 bars
Prep time: 1 hour
Total time: 6 hours

Ingredients

for the crust: 
4 ounces|110 grams (1 sleeve) graham crackers
½ teaspoon kosher salt 
8 tablespoons|115 grams unsalted butter, melted

for the filling:
8 ounces|225 grams cream cheese, cubed and at room temperature 
8 ounces|220 grams blueberries, plus more to garnish 
⅓ cup|45 grams confectioners’ sugar 
¼ teaspoon kosher salt
½ teaspoon vanilla extract 
3 tablespoons fresh lemon juice 
½ cup|125 ml heavy whipping cream

for the blueberry lemon curd: 
½ cup|60 grams blueberries 
⅛ teaspoon kosher salt 
2 lemons, zested, plus ¼ cup|60 ml fresh lemon juice 
½ cup plus 2 tablespoons|135 grams granulated sugar 
4 tablespoons|60 grams unsalted butter, at room temperature  
2 large egg yolks

Directions

  1. Make the crust: Line a 8-inch square baking dish with parchment paper, leaving a 2-inch overhang on all sides. Place the graham crackers and salt in the bowl of a food processor and pulse until finely ground. Transfer to a bowl and stir in the melted butter until it reaches the texture of wet sand. Pour the graham cracker mixture into the prepared baking dish, press firmly and evenly into the bottom, and refrigerate for 1 hour.
  2. Make the filling: Place the cream cheese, ⅔ of the blueberries, the sugar, salt, vanilla, and lemon juice in the bowl of a food processor and purée until smooth. Transfer the mixture to a large bowl.
  3. Using a hand mixer, beat the cream in a medium bowl until stiff peaks form. Cut the remaining blueberries in half. Fold half of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream along with the halved blueberries. Pour evenly over the prepared crust, cover with plastic wrap, and refrigerate for at least 8 hours, preferably overnight.
  4. Make the lemon curd: Cook the blueberries, salt, and lemon juice in a small saucepan over medium heat until the blueberries start to burst, 2 to 3 minutes. Strain through a fine mesh sieve, discarding the solids. You should have about ½ cup|125 ml juice.
  5. Using a hand mixer, beat the sugar, butter, and lemon zest in a large heatproof bowl until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, taking care to incorporate each egg fully before adding the next. Place the bowl over a medium saucepan filled with 1 ½ inches water over medium and slowly whisk in the blueberry-lemon juice. Cook, stirring constantly, until a thermometer reads 170°F and the mixture is thick and dark purple in color, about 13 minutes. Place plastic wrap directly over the surface so a skin doesn’t form. Cool completely and refrigerate until ready to use.
  6. To serve, use the overhanging parchment paper to remove the bars from the baking dish. Dip a knife into hot water and cut into squares. Place on a plate and refrigerate for an additional 30 minutes. Drizzle each with about 1 tablespoon of the blueberry lemon curd to serve and sprinkle with some extra blueberries. Bars will keep in the refrigerator for up to 2 days.

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China Mengniu Dairy's Lion deal under threat as Australia-China spat rumbles on

China Mengniu Dairy Company's previously announced deal to buy an Australian business may be under threat.

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Aryzta sale said to be still on the cards with Flowers Foods, Hostess Brands potential runners

A sale of struggling European bakery business Aryzta is said to be still on the cards despite suggestions earlier this week that plans for a disposal had failed.

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A2 Milk Co. looking to acquire majority interest in New Zealand peer Mataura

New Zealand-based dairy and infant-formula group A2 Milk Co. is seeking to acquire a controlling interest in a local peer, it has announced.

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Thursday, August 20, 2020

New products - Nestle enters alternative seafood category; Green Giant breadsticks from B&G Foods; Country Archer's Zero Sugar Jerky; Unilever's Hellmann's brand rolls out coleslaw

This week's batch of new products includes a new category from Premier Foods and the revival of Boparan-owned Bernard Matthews' Turkey Twizzlers.

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New products - Nestle enters alternative seafood category; Country Archer's Zero Sugar Jerky; Unilever's Hellmann's brand rolls out coleslaw; Premier Foods debuts herbs, spices

This week's batch of new products includes a new category from Premier Foods and the revival of Boparan-owned Bernard Matthews' Turkey Twizzlers.

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UK fruit business Berry Gardens gets backing for robotic farm plan

UK fruit producer Berry Gardens is part of a consortium that has been funded to the tune of GBP2.5m (US$3.3m) to proceed with a futuristic farming plan.

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Mortadella, Salami, and Ricotta Morning Buns Recipe

Makes 8
Prep time: 20 minutes
Total time: 2 ½ hours

Ingredients

for the dough:
2 ¾ cups|430 grams all-purpose flour, plus more for dusting
1 teaspoon kosher salt
½ cup|125 m whole milk
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
4 tablespoons|56 grams unsalted butter, melted, plus more for greasing
1 large egg yolk

for the filling:
1 pound|450 grams ricotta cheese
1 ⅓ cups|110 grams shredded mozzarella cheese
½ cup|50 grams grated parmesan cheese
2 tablespoons minced parsley
2 teaspoons garlic powder
freshly ground black pepper, to taste
6 ounces|170 grams thinly sliced mortadella
6 ounces|175 grams thinly sliced salami
2 tablespoons unsalted butter, melted

Directions

  1. Make the dough: Stir the flour and salt together in a medium bowl.

  2. Heat the milk and ½ cup|125 ml water to 115°F. Transfer to the bowl of a stand mixer fitted with a dough hook attachment along with the sugar and yeast. Let sit until foamy, about 10 minutes, then add in the butter and egg. Add the flour and salt and knead over medium until a soft and smooth dough forms. Cover with plastic wrap and set aside to proof in a warm place until doubled in size, about 1 hour.

  3. Meanwhile, mix the ricotta, 1 cup|80 grams mozzarella, the parmesan, parsley, garlic, and pepper together in a medium bowl. Cover and refrigerate until ready to use.

  4. Grease a 9-inch springform pan with butter and set aside.

  5. Lightly flour a large flat work surface. Lightly dust your rolling pin and the dough with flour and, starting in the center of the dough and working outward, roll the dough out to a 12-inch-by-16-inch rectangle with the long edge parallel to you. Lift the dough and dust underneath lightly with flour. Use a small offset spatula to spread the cheese filling evenly over the surface of the dough, leaving ½-inch border at the top edge of the dough with no filling. Layer the mortadella and salami over the top. Gently roll the dough away from you to form a log.

  6. With the seam face-down on the countertop, trim the sides of the log with a serrated knife and cut the log into 8 equal-sized spiral rounds; each will be about 1 ½-inches wide. Put one segment cut-side up in the center of the prepared pan and arrange the remaining segments in a circle around the center segment. Cover the rolls with plastic wrap or a damp, lightweight kitchen towel and set them aside to proof for about 1 hour, or until the dough looks swollen.

  7. Heat the oven to 350°F. Uncover and brush with the butter and sprinkle with the remaining ⅓ cup|30 grams mozzarella. Bake the rolls until golden, about 50 minutes. Cool slightly, then serve.

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UK's Symington's launches D2C platform

UK ambient food group Symington's has launched an initiative in a new distribution channel, it has revealed.

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Kellogg invests in MorningStar Farms' plant-based facility

US food major Kellogg is investing in a facility in Ohio to increase capacity for plant-based food products.

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Wednesday, August 19, 2020

Pladis reveals plans to promote "inclusion and diversity"

UK-based snacking business Pladis has revealed an initiative which it hopes will help the company diversify its supply chain.

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Prawn Curry Water.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Prawn Curry Water.jpg was originally uploaded to Prawn Curry Recipe ImagesMoms Kitchen Recipe Network

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Prawn Curry.jpg

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Prawn Curry.jpg was originally uploaded to Prawn Curry Recipe ImagesMoms Kitchen Recipe Network

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Prawn Curry Recipe Images

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Prawn Curry Recipe Images was originally uploaded to Prawn Curry RecipeMoms Kitchen Recipe Network

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Prawn Curry Recipe PDF

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Prawn Curry Recipe PDF was originally uploaded to Prawn Curry RecipeMoms Kitchen Recipe Network

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Mom's Kitchen Recipe Network Prawn Curry Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Mom's Kitchen Recipe Network Prawn Curry Recipe was originally uploaded to Prawn Curry RecipeMoms Kitchen Recipe Network

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Prawn Curry Recipe

Moms Kitchen Recipe NetworkVisit Our Site: https://gmb.pw/1xx Prawns are probably one of the healthiest ingredients you can add to a curry sauce. Prawns are high in Omega fatty acids, which are also very good for your heart aSource: Prawn Curry Recipe was originally uploaded to SeaFoodMoms Kitchen Recipe Network

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SeaFood

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Mom's Kitchen Recipe Network Curry Recipe

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Mom's Kitchen Recipe Network

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Nestle, General Mills among food manufacturers to join new food waste initiative

Nestlé and General Mills are among the global food manufacturers to have joined a new food waste initiative to reduce the impact on the economy and environment.

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New products - Unilever's Hellmann's mayonnaise brand adds coleslaw; J&J Snack's filled pretzel bites; Premier Foods enter herbs, spices; Bernard Matthews revives Turkey Twizzlers

This week's batch of new products includes a new category from Premier Foods and the revival of Boparan-owned Bernard Matthews' Turkey Twizzlers.

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Orior pushes back 2025 strategy roadmap due to Covid uncertainty

Orior, the Switzerland-based fresh meats and pasta business, has made an announcement linked to the presentation of its new strategy.

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Can Restaurants Get Sued for Requiring Face Masks?

As the COVID-19 pandemic has progressed this year, restaurants have faced countless challenges in staying afloat, from losing staff to switching their service to takeout-only to trying to adjust to shifting mandates regarding reopening procedures. And on top of all that, restaurant staff at all levels have had to deal with angry, belittling customers who aren't keen on the new rules. Navigating a widespread health crisis seems particularly difficult in a culture where ‘the customer is always right.’

A few days ago, restaurant owner Katharine Nye Pellerito typed an honest and personal Facebook post about a recent incident in particular that left her reeling. "Last night was tough," she wrote. "We go through each day just trying our best. What are the new rules? What is right? What does the law expect? Who is going to yell at us for trying to do the right thing today? How do we apply guidelines without overstepping the law? [...] Every day we try like our livelihoods depend on it—because they do." 

Pellerito, who runs Vito's Italian Kitchen and Corgans’ Publick House in Harrisonburg, Virginia, said that one of the reasons for her rough night was the behavior of Amanda Chase, a Virginia state senator and Republican gubernatorial candidate. Chase walked into Vito's and promptly turned her dinner run into a political situation: While she waited for her food, Chase allegedly threatened to sue the couple for asking her to wear a mask inside their restaurant—despite the fact that face coverings are required under a current state mandate.

In late May, Virginia governor Ralph Northam issued an order requiring everyone over the age of 10 to wear masks or face coverings indoors, although there are exceptions for those who have breathing problems; for those who cannot remove a mask without assistance from another person; for anyone who needs their mouth to be visible so they can communicate with the hearing impaired; and for those whose health conditions prohibit them from covering their faces. Many restaurants, including Vito's Italian Kitchen, do allow diners to remove their masks when they're seated, and when they're not interacting with any member of the staff. 

Chase allegedly presented a doctor's note, claimed that she had a medical condition that prevented her from wearing a face covering, and called her attorney while she stood unmasked in the Italian restaurant. Pellerito said that Vito's has been fully compliant with the Americans with Disabilities Act (ADA) and offers "reasonable accommodation" (in this case, curbside pickup) to those with protected medical conditions who cannot wear a mask. "Whether our policy is the right or wrong approach, the treatment we received and the behavior [Chase] demonstrated, making sure we knew who she was, was nothing short of appalling," Pellerito wrote. 

In a wordy response that she posted to her official 'Chase for Governor' Facebook page, Chase wrote that she was threatening a small business with a lawsuit because she was thinking of "those with disabilities."

"I could have just allowed them to deny me service and walk away but then I thought of all of those with underlying health conditions and those with disabilities who would not challenge the denial for service and be forced to walk away denied and humiliated," she typed, adding that no one should "feel demoralized, demonized, or forced to explain their medical condition to justify why they are not wearing a mask." (Whatever Chase's medical condition is, it didn't prevent her from wearing a mask when she got a haircut a few weeks ago.) 

Business owners may be left wondering how legitimate a threat like Chase's could be. Can a restaurant owner or, say, a supermarket manager actually get sued for requiring their customers to wear masks? As it turns out, the short answer is yes—but as anybody who has watched 15 minutes of syndicated afternoon television knows, Americans can (and often will) sue each other over literally anything, at any time. 

"Whether that person will win [their lawsuit] is a different question altogether. That’s because the law does not stop a business from having a mandatory mask policy," Eric Meyer, a management-side employment law partner at FisherBroyles, told VICE. "Indeed, a private business can set rules for patron attire as long as those rules do not discriminate based on race, religion, national origin, disability, or any other 'protected class' characteristic. The classic example is 'no shirt, no shoes, no service,' but you can't have a 'no yarmulkes' rule or ban Muslims from shopping." 

At least as of this writing, Chase's threat appears to have just been an unsolicited appetizer, but there have already been several face mask-related lawsuits, and we'll undoubtedly see more of them. 

In Pennsylvania, 35 people have sued the Pittsburgh-based Giant Eagle supermarket chain, arguing that its mask requirement is discriminatory to those with disabilities. Several plaintiffs have alleged that Giant Eagle staffers yelled at them or physically escorted them out of the store for refusing to wear a mask. (However, lead plaintiff Josiah Kostek was arrested for his belligerent behavior at the supermarket's Oil City location, and has been warned against trespassing at the store again.)  

“An overwhelming majority of customers and team members applaud Giant Eagle’s efforts to keep its stores as safe as possible during the covid-19 pandemic,” the supermarket wrote in its response to the lawsuit. “But a small minority object, and some have acted violently toward or sought to intimidate Giant Eagle’s team members who are merely doing their jobs.”

Giant Eagle also provides curbside pickup, grocery delivery, or personal shopping services for customers who cannot wear masks, which are all listed by the ADA as acceptable "alternative methods of service" in this scenario. "Bottom line is the person who is unable to wear a mask must not be denied the opportunity to obtain the goods and services of a business," the ADA writes. 

But, as Meyer explains, there are cases when even those "reasonable accommodations" don't have to be offered—and we're right in the middle of it. "There is an exception, and that's when an individual with a disability poses a direct threat to the health or safety of others," he says. "Science shows that someone who does not wear a face covering is far more likely to spread COVID-19. Thus, someone without a face covering would presumably pose a direct threat to others."

The potential health risk means that even Chase's doctor's note might not matter, legally speaking. "Documentation of a disability is therefore irrelevant. Even if someone has it, they still need to wear a face covering," he explains. "Title III of the ADA allows a business that is open to the public to impose legitimate safety rules. Presumably, a face-covering rule is one of them. But let's assume that a patron can't wear a mask: Can that person wear another face-covering instead, like a shield or bandana? If so, that seems a fair compromise." 

It's also important to note that any questionable "documentation" from suspect organizations like the Freedom to Breathe Agency is worthless. Both the ADA and the Department of Justice have issued warnings about the laminated cards or flyers that claim that the bearer doesn't have to wear a face mask. "Inaccurate flyers or other postings have been circulating on the web and via social media channels regarding the use of face masks and the Americans with Disabilities Act (ADA) due to the COVID-19 pandemic," the DOJ wrote. "[T]he Department did not issue and does not endorse them in any way. The public should not rely on the information contained in these postings."

The DOJ also explained that the ADA "does not provide a blanket exemption to people with disabilities," which is another argument frequently made by the mask-averse. "An individual whose disability does not interfere with wearing a face mask can be expected to wear one," a spokesperson for the Southeast ADA Center told VICE in an email. (For example, the woman who refused to wear a mask inside a California Starbucks said that her 'medical exemptions' included a uterine fibroid and an ovarian cyst—conditions which may impact her reproductive organs, but do not have any logical impact on her breathing.) 

All that said, the Northwest ADA Center does recommend that businesses need to have a "clear policy" of turning away any customer who doesn't comply with their face mask requirements, and they also need to be ready to explain why that person appeared to be a "direct threat" to the health of employees and other customers. (Like, did they present themselves as a sentient version of a COVID-19 symptom chart). 

So yes, you can totally sue that mom-and-pop restaurant or your local grocery store if they ask you to cover your face. Just know that it could be a long and expensive legal battle that will require you to prove that your ADA-recognized disability wasn't accommodated, and that they didn't provide you with an alternate method of ordering dinner or buying a bag of dog food.  

If that sounds like your personal experience, then it sounds like you might have a case. Otherwise, it’s probably much easier (and safer) for everyone to just wear a mask. 



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Spiced Lentil Stuffed and Grilled Tomatoes Recipe

Serves 4
Prep time: 20 minutes
Total time: 1 hour

Ingredients

1 cup|250 ml vegetable oil
2 shallots, thinly sliced 
4 large beefsteak tomatoes (about 2 ½ pounds|1.13 kg)
8 ounces|230 grams eggplant, cut into ½-inch pieces 
1 teaspoon garam masala 
3 garlic cloves, minced 
1 small red chile, stemmed, seeded, and minced 
1 (2-inch) piece ginger, peeled and minced
½ cup|130 grams green lentils 
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste 
¼ cup|15 grams roughly chopped cilantro, plus leaves to garnish 
1 lemon, zested and juiced 
¼ cup|60 ml olive oil 
yogurt, for serving (optional)

Directions

  1. Heat the vegetable oil in a small saucepan over medium-high. Add the shallots and cook, stirring occasionally, until the shallots start to brown and crisp, about 10 minutes. This takes time but once they get going, they turn brown fast! As soon as they start to turn golden, use a slotted spoon to transfer them to a paper towel-lined plate. Season with salt and reserve ¼ cup|60 ml of the oil. The remaining can be cooled completely and transferred to an airtight container. Store in a cool, dry place and use in salad dressings and frying savory things.
  2. Slice off the top ½-inch of each tomato and scoop out the seeds and pulp. Season the inside of each tomato with salt and place upside-down on a wire-lined baking sheet for 15 minutes to extract the juices. Roughly chop the seeds, pulp, and tomato tops. You should have 2 cups of chopped tomato. If you don’t, top it up with water.
  3. Heat the reserved shallot oil in a medium saucepan over medium-high. Add the eggplant and cook until lightly golden and soft, 5 to 6 minutes. Add the garam masala, garlic, chile, and ginger and cook until fragrant, about 1 minute. Add the tomato pulp along with the lentils, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to maintain a simmer. Cook, covered and stirring occasionally, until the lentils are just tender, about 25 minutes. Stir in half of the fried shallots, the cilantro, and the lemon zest and juice. Season with salt and pepper and cool completely.
  4. Divide the stuffing among the tomatoes. Drizzle half of the olive oil on 4 pieces of aluminum foil. Place a tomato on top of each, then drizzle each with the remaining oil. Wrap the tomatoes up tightly in the foil and grill, covered, until the tomatoes are soft and cooked through, 8 to 9 minutes. Unwrap the tomatoes and serve topped with the remaining fried shallots, cilantro leaves, and yogurt, if using.

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Sweden's Cloetta to close nuts facility and outsource production

Cloetta, the Sweden-based confectioner, has made a decision affecting the future of a domestic nuts facility at Helsingborg.

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Aryzta shareholders accuse management of "misleading statements" over succession process

The largest shareholders in Aryzta have criticised comments by the bakery firm suggesting their board candidates were not willing to participate in a formal succession process.

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Tuesday, August 18, 2020

Salami, Bell Pepper, and Olive Frittata Recipe

Serves 4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients

2 ounces|60 grams pitted castelvetrano olives, crushed by hand
¼ cup|60 ml whole milk
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
8 large eggs
2 tablespoons olive oil
1 small red onion, thinly sliced
4 ounces|120 grams diced salami
1 yellow bell pepper, stemmed, seeded, and diced
5 ounces|140 grams ricotta cheese

Directions

  1. Heat the oven to 400°F. In a medium bowl, whisk together the olives, milk, salt, pepper, and eggs.
  2. Heat the oil in a medium nonstick skillet over medium-high. Add the onion and cook until just soft, about 3 minutes. Add the salami and pepper and cook until the salami is crisp and the onions are golden, about 3 minutes. Stir in the egg mixture, remove from the heat, and dollop the ricotta over the top. Pop it in the oven and bake until the eggs are puffy and set, about 20 minutes. Set aside for 5 minutes, then slice and serve.

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New products - J&J Snack Foods' Filled Soft Pretzel Bites; Premier Foods makes herbs and spices debut; Boparan-owned Bernard Matthews revives Turkey Twizzlers

This week's batch of new products includes a new category from Premier Foods and the revival of Boparan-owned Bernard Matthews' Turkey Twizzlers.

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US eggs giant Cal-Maine wins Covid price-hiking case

A court has ruled in the case brought by the Texas attorney general against US eggs giant Cal-Maine Foods, which it accused of Covid-19-linked price-hikes.

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Plant-based firm Sol Cuisine in new funding round to support growth in Canada, US

Sol Cuisine, a plant-based foods manufacturer, has received another round of funding to support growth in Canada and the US.

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Aryzta rejects shareholder group's board proposals

Aryzta this morning (18 August) announced it is sticking with its candidate for chairman of the board and is also opposing two other picks put forward by a shareholder group. 

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Bakkavor to test all employees at UK desserts site after Covid outbreak

UK private-label major Bakkavor has seen more than 70 employees at a facility in England test positive for the Covid-19 virus.

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BetterBody Foods and Nutrition in trademark dispute with Sweden's Oatly

BetterBody Foods and Nutrition, a US-based natural ingredients food business, is embroiled in a trademark dispute with a European oat drinks manufacturer.

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Monday, August 17, 2020

Tiger Brands confirms Molare and Silver Blade as buyers of meats business

South African food group Tiger Brands has revealed it is selling its processed meats business to two different local companies.

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New products - Premier Foods makes herbs and spices debut through licensing deal; Boparan-owned Bernard Matthews revives Turkey Twizzlers

This week's batch of new products includes a new category from Premier Foods and the revival of Boparan-owned Bernard Matthews' Turkey Twizzlers.

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Ackee and Saltfish with Johnny Cakes and Steamed Callaloo Recipe

Servings: 4
Prep time: 25 minutes
Total time: 1 ½ hours

Ingredients

for the Johnny cakes:
2 ½ cups|330 grams all-purpose flour, sifted
3 tablespoons|40 grams granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon unsalted butter
3 ounces|87 ml whole milk
vegetable oil, for deep frying

for the ackee and saltfish:
¾ cup|120 grams salted and deboned codfish, soaked overnight
¼ cup|60 ml vegetable oil
1 small white onion, diced
2 scallions, thinly sliced
3 sprigs fresh thyme, leaves reserved, stems discarded
1 large garlic clove, finely chopped
¼ teaspoon finely chopped scotch bonnet pepper
1 (13-ounce|370 grams) can ackee, drained
1 small tomato, seeds removed and discarded, remainder diced
freshly ground black pepper, to taste

for the steamed callaloo:
3 tablespoons vegetable oil
¾ cup|60 grams white onion, thinly sliced
¾ cup|60 grams (half of a large) carrot, julienned
1 red bell pepper, stemmed and thinly sliced
1 teaspoon minced fresh thyme
kosher salt and freshly ground black pepper, to taste
8 ounces|230 grams fresh callaloo or spinach, stems removed, leaves thinly
sliced
2 tablespoons|1 ounce|30 grams unsalted butter

to serve:
1 ripe plantain, peeled and sliced ¼-inch thick diagonally
vegetable oil, for frying

Directions

  1. Make the Johnny cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt, and mix well. Add the butter and use a fork or your fingers to break it into the flour mixture until it resembles breadcrumbs. Add ⅓ cup|3 ounces of water to the milk, then slowly pour over the flour mixture until a smooth and soft dough forms, being careful not to overwork the dough. Add 1 or 2 extra tablespoons of water, if needed, to achieve the right texture. Place in the refrigerator to rest for at least 45 minutes, preferably overnight.
  1. Make the ackee and saltfish: Bring a small saucepan of water to a boil and add the salted cod. Cook until the flesh is tender and most of the salt is removed, about 20 minutes, pouring off water and adding fresh to assist in the process. Once cooked, break into bite-sized pieces, taking care to remove any bones.
  1. Heat the vegetable oil in a large skillet over medium-high. Add the onion and cook until just soft, about 3 to 4 minutes. Add the scallions and cook 1 minute more, then flake in the fish. Cook 2 minutes, then add the thyme. Cook until fragrant, about 1 minute, then stir in the garlic and Scotch bonnet. Cook 1 minute, then add the ackee into the center of the skillet. Add the tomato around the ackee and season everything with black pepper. Fold everything in around and over the ackee, careful not to agitate it too much. Let it sit and cook until, warmed through, about 3 minutes more. Keep warm.
  1. Make the steamed callaloo: Heat the oil in a medium saucepan over medium. Add the onion and cook until soft, 4 to 5 minutes. Add the carrot, bell pepper, and thyme and cook until soft, 4 minutes more. Stir in the callaloo and season with salt and pepper. Cook until just wilted, then stir in the butter. Cover and cook until steamed, 4 to 5 minutes. Cook until the callaloo is tender, 1 minutes more.
  1. Fry the Johnny cakes: Heat 2 inches of vegetable oil in a large saucepan until a deep-fry thermometer reads 300°F. Roll the Johnny cake dough into 10 balls and press down on the top gently to slightly flatten. Working on batches, fry until golden, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Keep warm.
  1. To serve, heat ½-inch oil in a large cast-iron skillet over medium-high. Add the plantains and cook, flipping once, until golden and caramelized, 3 1/2 minutes. Transfer to a paper towel-lined plate and season with salt. Divide the ackee and callaloo among plates with some Johnny cakes and fried plantains.

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Unilever 'drops gypsy name' from German sauce brand

Anglo-Dutch consumer goods giant Unilever has reportedly decided to rename a sauce product sold in Germany as it is deemed racially insensitive.

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New Zealand's Sanford confirms closure of fish processing plant

New Zealand seafood company Sanford has today (17 August) confirmed it will close one of its processing facilities.

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General Mills gives e-commerce push to global brands in Middle East

General Mills is using e-commerce to bolster the profile of two of its flagship, global brands in the Middle East.

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Friday, August 14, 2020

Lotus Bakeries invests in US snack maker Love Brands

Lotus Bakeries, the Belgium-based manufacturer that's home to brands including Trek and Kiddylicious, has invested in a US snacks maker.

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New products - Lotus Bakeries enters chocolate; Glanbia takes its SlimFast Keto range to UK; Else Nutrition claims plant-based formula "leap forward"

The pick of the week's new products include the debut line from fledgling child-nutrition firm Else Nutrition and animal-free ice cream Brave Robot unveiled at its first stockists.

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Succotash Hash Recipe

Serves 4
Prep time: 20 minutes
Total time: 40 minutes

Ingredients

12 ounces|340 grams thick-cut bacon, cut into ½-inch thick pieces
1 pounds|470 grams Yukon gold potatoes, cut into 1-inch pieces 
1 medium zucchini, cut into ½-inch pieces 
1 small red onion, diced 
8 ounces|225 grams cherry tomatoes, halved
1 (14-ounce|400 gram) can lima beans, drained and rinsed, or 1 cup|150
grams frozen lima beans, defrosted
1 teaspoon smoked paprika 
2 garlic cloves, minced
1 ear corn, shucked, kernels removed 
1 jalapeño, stemmed, seeded and minced 
¼ cup|60 ml red wine vinegar 
¼ cup|10 grams roughly chopped basil 
¼ cup|10 grams roughly chopped cilantro
kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
4 large eggs

Directions

  1. Heat a large cast-iron skillet over medium. Add the bacon and cook until crisp, about 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and drain the bacon fat, leaving ¼ cup|60 ml in the saucepan.
  2. Add the potatoes in a single layer and cook, stirring often, until golden and cooked through, about 12 minutes. Using tongs, transfer the potatoes to a bowl and set aside.
  3. Add the zucchini and onion and cook until the zucchini is golden and the onion is soft, 6 to 7 minutes. Add the lima beans, paprika, garlic, corn, and jalapeño and cook until the garlic is fragrant, 2 to 3 minutes. Add the tomatoes and vinegar and cook until the vinegar has almost completely reduced, about 2 minutes. Stir in the cooked bacon and potatoes and the herbs and season with salt and pepper. Keep warm.
  4. Melt the butter in a large nonstick skillet over medium-high. Add the eggs and season with salt and pepper. Fry until the whites are cooked through and the yolks are still runny, about 4 minutes. Transfer to the top of the hash and divide among plates to serve.

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Impossible Foods raises another $200m in latest funding round

US plant-based manufacturer Impossible Foods has raised a significant amount in its latest funding round, it has announced.

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German bakery group Erlenbacher names Froneri's Matthias Casanova CEO

Erlenbacher, the Germany-based bakery-products supplier, has appointed a new chief executive, the company has announced.

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Thursday, August 13, 2020

A Love Letter to Señor Frog's, A Wild, Boozy Wonderland I Miss

Here's a memory I'm shocked I can remember so vividly, because of my sobriety level at that moment, which was zero: It was 1999 and I was 15 years old. My cousin Raquel leaned in close as Spanish pop dance remixes blasted all around us; a nearby server wearing shot glasses in bullet belts across his chest like a Party Rambo blew this whistle while pouring a tequila shot down a girl's mouth and giving her head a shake. "Do you wanna get really fucked up?" Raquel asked. It was the kind of peer pressure-driven dare that only works on teens desperately trying to prove they can hang. Naturally, I said yes, and Raquel handed me a Cucaracha—a flaming combination of añejo Tequila and Kahlua. And that is the story of how I ended up vomiting all over a table and eventually asleep next to a toilet at the Tijuana Señor Frog's.

Since 1989, when it was founded in Mazatlán, Mexico, Señor Frog's has prided itself on Mexican-themed debauchery—a scene where the party never dies and the shots flow like the Rio Grande, no matter the day or time. The website proudly and prominently declares the restaurant/bar/nightclub an "infamous party scene." Along with its sister bars, Carlos'n Charlie's and El Squid Roe, the chain has earned a reputation as the prime party destination for white spring breakers heading to Cancún or Cabo. However, for many Latinx people—Mexicans in particular—Señor Frog's has operated more as a constant in their social lives, a space that reflected the absurd and fun aspects of their culture and gave them exactly what teenagers are looking for on a Saturday night: somewhere to rage among the corny signs; servers shaking their asses against old ladies; sombreros, maracas, and other Mexican tchotchkes covering the walls; and, in the case of my hometown franchise, a framed photo of O.J. and Nicole Brown Simpson drinking in one of the booths. (No one thought to take it down at the Tijuana location, which has since closed.)

Natalia F. is a 41-year-old Brooklynite who works in public media and grew up in the eponymous capital city of Puebla in Mexico. The city boasts a high number of universities and is a major tourist spot for Mexicans, and Natalia spent much of her adolescence partying at the Señor Frog's in her hometown and even dated one of its servers, which is how she ended up in possession of a stunning Señor Frog's branded denim jacket worn often in her teen years. "When I was growing up, that Señor Frog's was always the cool place to go, and the place that we would go out, mostly [during] junior high and high school," she told VICE.

Like Natalia, I spent many nights in my teens dancing and drinking at Señor Frog's, which was conveniently located across the road from my family's house in Tijuana. At night, the sounds of Whigfield's "Saturday Night" and Paradisio's "Bailando" (again, it was the late 90s/early 00s) wafted through my bedroom window, joining the cacophony of honking cars waiting in line to cross into the United States. It was where we had countless family dinners and parties, especially on nights they held their taquizas. My parents, entrusting me in the care of my cousin, allowed me to go party even though I wasn't yet 18, the legal drinking age in Mexico. As much as I was a massive dweeb, taking five AP classes and box-stepping in my high school production of Oliver!, I was also what we affectionately call a desmadrosa—wild, and a bit of a troublemaker. Once, when a doorman wouldn't let me in the club, my dad drove down and bribed him with a tenner. A lot of things could have gone wrong on those nights out, and there is certainly an atmosphere of sexual inappropriateness that permeates the space that creates the possibility of bad things happening, both then and now. Thankfully, all I ever left with was a hangover and, on one occasion, a missing shoe. Growing up in a city famous for its nightlife, with Señor Frog's as the backdrop for much of my coming of age, had its lasting impacts on my way of life. That desmadrosa energy has never left me, even if it's mostly dormant now.

"I was a little desmadrosa party girl growing up, too," said Natalia. "It set the standard for how I would party forever."

Frog's was the space that not just allowed that wild, reckless abandon to run free, but enabled it. "Towards the end of the night, it would become raucous and you'd start dancing on the tables and dancing on the bars, dancing [on] whatever surface was available," said Natalia. Where else will an employee of any club or bar help hoist you up onto a speaker so you can shake it to La Bouche? "The [servers] would start grabbing people and dancing, being kind of like animators for the party," said Natalia. "And so that always guaranteed that people would be riled up to some degree."

Indeed, Señor Frog's served as a rite of passage for many, regardless of whether they enjoyed the experience or not. Araceli Cruz, a Mexican American producer originally from Montebello, California, who now lives in Savannah, remembers the allure that Señor Frog's had on her as a young girl. On trips to Mexico with her family, Cruz was only allowed in the gift shop by her strict parents. "It felt like this forbidden strip club or something," she said.

It wasn't until the infamous Times Square Señor Frog's opened in New York City that she was finally able to step inside the famed but verboten establishment. In a notorious New York Times one-star review, critic Pete Wells described the restaurant as "a scripted theater of the inane with random outbreaks of mediocre Tex-Mex," adding, "Señor Frog's' brand of fun is so mindless that it’s embarrassing to give in to at first, but eventually everybody I brought there did give in, maybe because we’re all so desperate to let go a little bit." The Times was not wrong in its assessment of the beauty of this completely stupid and yet sacred space. When Cruz finally made her way there, she said it was "as cheesy and terrible as I always dreamed it was."

"It felt like a thrill to finally partake in this hyped-up buzz that I had told myself about that place," she said. "Finally being inside felt like a rite of passage. But it wasn't that much fun inside. It was crazy loud and crowded." Dining and dashing was the highlight of her first-time at Frog's. It's not for everyone, and that's okay.

What has always felt interesting about Señor Frog's is the way in which it reflects Mexican culture onto its clientele—not with a whisper, but bellowed out of a megaphone accompanied by bull horns and whistles. Natalia sees it as a "heightened reflection" of Mexican culture, heavy on the kitsch and with the lack of subtlety that is intrinsic to our humor and style of partying. (After all, grown ass adult dressed as children—drawn-on freckles and all—making weirdly sexual jokes on variety shows are standard entertainment in Latinx media.) As a result, the brand also made the space palatable to tourists, amplifying the stereotypes of the culture and allowing them to partake in the amusement. "It felt touristy to me for sure but I don't recall one single white person there ever," said Aidee Escalante, a 33-year-old veterinary technician from San Diego and Tijuana. If anything, Señor Frog's blurs the line between paying homage to Mexican culture and ridiculing it. But in the end, it was never meant to be taken seriously. Overthinking it, as I'm doing now, is not its ethos.

For Cruz, Señor Frog's came to represent her struggle with her identity as a Mexican in America—the sense of being ni de aqui, ni de alla; not from here nor there. She was an outsider, entering a place she knew was part of her culture but where she didn't quite fit in.  "In essence, Señor Frog's reminds me of my trips to Mexico as a kid," she said. But the party horns and tequila shots beckoned, and she doesn't regret her jaunt at the now defunct Times Square location. In fact, she felt like she owed it to herself to step through its doors and be one with the Day-Glo madness.

"The weird thing," she says, "is when it opened in NYC, it felt like a part of my culture was here."

Alex Zaragoza is a senior staff writer at VICE.



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Canada food retail body issues own call for grocery code of conduct

Canada's largest retail trade body has joined calls for a grocery code of conduct – although its demands have sparked concerns at one le...