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7 Women Who Rule the Wine World

7 Women Who Rule the Wine World



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For the latest generation of women winemakers, there has been no single path to success. The spectacular career of Ntsiki Biyela is a case in point. Raised in the rural South African province KwaZulu-Natal, Ntsiki Biyela had never tasted a sip of wine before South African Airlines offered her a full scholarship to study oenology in Stellenbosch. Afterwards, in 2004 she joined Stellekaya as a junior winemaker, where she was given responsibility for the entire cellar a year later, becoming the first black woman and first Zulu in South Africa to hold the title head winemaker. It was a bold choice for the winery, but a wise one. In 2009 the agricultural magazine Landbouweekblad named Biyela South Africa’s Woman Winemaker of the Year.

Oenology school followed by travel has been an effective formula for the young, talented and ambitious. After studying at Lincoln University in Christchurch, New Zealand, and working stints in the Margaret River of Australia and in Sicily, Italy, Tamra Washington was invited to return home to Marlborough, New Zealand, to launch Yealands Estate Wines. Molly Hill studied at the University of California at Davis then cut her teeth at Domaine Carneros and Sea Smoke before becoming the winemaker at Sequoia Grove in the Napa Valley. Renae Hirsch spent a decade acquiring skills at wineries across the globe before being offered a position at the helm of Henry's Drive in Padthaway, Australia.

In recent years, young women vintners have earned distinguished international reputations as leaders in minimalist winemaking, as witnessed by the fine wines produced and the acclaim bestowed upon Arianna Occhipinti of Occhipinti in Sicily, Italy; Magali Terrier of Domaine Des 2 Anes in the Languedoc-Roussillon, France; and Nadia Verrua of Cascina Tavijn in Piedmont, Italy.

It seems counterintuitive, but women born into the world’s most prestigious wine making families often have to work the hardest to prove themselves worthy of a hand in cellar. Alix de Montille of Domaine de Montille in Burgundy, France, was required to study law before earning her diploma in oenology. Today she crafts the white wines for Domaine de Montille and Maison 2 Montille, the boutique négociant label she established with her brother. María José López de Heredia earned degrees in both law and theology before learning viticulture and winemaking. She is now the general manager of her family’s venerated Rioja estate R. López de Herdia. And in perhaps the world’s longest audition for the role, fourth generation Argentine vintner Laura Catena graduated magna cum laude from Harvard University then earned a degree in medicine from Stanford University before becoming part of the winemaking team at Bodega Catena Zapataher family’s winery in Mendoza, Argentina, where she is now general manager.

Click here for more from The Daily Sip.


The Violet Hour's Eden Laurin&mdashthe managing partner of the Chicago cocktail bar that the most serious of drinkers make pilgrimage to&mdashshares her tips on shaking and stirring and offers up two of her cocktail standards.

1. Shake 'em up: "At Violet Hour, newcomers practice shaking for six hours I got blisters! The rules: Don't shake your shaker so much that the drink turns into slush. Go slow if it's got egg whites in it if you have lemon and want to get the oil out of the peel, shake it hard."

2. Start with the cheap stuff: "Because if you mess up, then you don't lose as much money. Let's say you're making a mojito&mdashyou'd put in the mint, then simple syrup, then citrus, and then booze. If you knock it over or get distracted, it'll always be the same flow."

3. Do it your damn self: "Create flavors naturally. You can buy a pint of blackberries, for instance, and cook them down to make a syrup. It's going to be cheaper and it's going to taste better than buying some fancy stuff at the store."

4. Get all mixed up: "If you want to be able to put on the show of shaking the drink, go ahead and mix your spirits and sweetener in a pre-batch. And then when you're ready to serve, all you have to do is add your citrus, add your mix, and shake it up."

5. Stay cool: "Professional bartenders tend to avoid eye contact because we know the person is waiting. If you've got someone impatiently waiting, look up and say, 'Oh, man, this'll be a second, but it's going to taste so good!'"

Now, put your skills to the test with these custom.

[chapter navtitle='Bar Building' sidetitle='Bar Building' socialdek='All the alcohol you need to keep in stock.']


53 Unique Gift Ideas for Women Who Have Everything

Stumped on coming up with the best gift ideas for women who have everything? With birthdays, anniversaries, Christmas and the holidays, and other celebrations always on the horizon, we’re here to help you find the best gifts for women in 2021.

Deciding on the best gift ideas for women in your life comes with a lot of anxiety. You want to get your mom the perfect present to say “thank you” for everything she’s done for you, but what sums up a lifetime of thankfulness? You certainly want to impress your sister with a birthday gift that says “sisterhood” more than 𠇏riendship,”ਊnd you’re probably looking for something special to give your best girlfriend at her wedding shower to make her think of you whenever she looks at or uses it. You definitely want an anniversary idea for your wife so special that she’ll be singing your praises for years to come. But what exactly should that present be?

The best gifts for women𠅊s with the best gifts for most people𠅊re the perfect combination of unique and thoughtful. You want to get the women in your life items that feel personal, but they can’t be original to the point of uselessness (save those for Christmas white elephant parties, of course). A kitschy present is great only if the person will truly appreciate the kitschiness. Otherwise, you should focus on gift ideas for women that they’ll really use. (If you value usefulness over all else, gift card ideas are always an option, too.)

Finding the best present for her doesn’t have to be a struggle: We’ve done all the work for you. We’ve rounded up the best holiday and everyday gifts for women of all kinds𠅏rom the amateur hairstylist to the jet-setting traveler and the fashion-forward executive to the playful and young at heart. Whether you’re on a budget or able to spend a little more, whether it’s Mother’s Day, a birthday, an anniversary, retirement, or just a day to do something nice, you will definitely find something just right for your lovely ladies on this list of gift ideas for women.

Here are 2021&aposs best gift ideas for hard-to-shop-for women and unique gifts for women who have everything already.


Eat Foods, Not Nutrients

Pollan, author of In Defense of Food: An Eater's Manifesto and The Omnivore's Dilemma: A Natural History of Four Meals, is professor of science and environmental journalism at the University of California, Berkeley.

Pollan says that where we've gone wrong is by focusing on the invisible nutrients in foods instead of on foods themselves. He calls this "nutritionism" -- an ideology that's lost track of the science on which it was based.

Continued

It's good for scientists to look at why carrots are good for us, and to explore the possible benefits of, say, substance X found in a carrot.

What happens next is well-meaning experts tell us we should eat more foods with substance X. But the next thing you know, the food industry is selling us a food enriched with substance X. We may not know whether substance X, when not in a carrot, is good or bad for us. And we may be so impressed with the new substance-X-filled product that we buy it and eat it -- even though it may have unhealthy ingredients, such as high-fructose corn syrup and salt.

Pollan identifies four myths behind this kind of thinking:

  • Myth #1: Food is a delivery vehicle for nutrients. What really matters isn't broccoli but its fiber and antioxidants. If we get that right, we get our diet right. Foods kind of get in the way.
  • Myth #2: We need experts to tell us how to eat. Nutrients are invisible and mysterious. "It is a little like religion," Pollan said. "If a powerful entity is invisible, you need a priesthood to mediate your relation with food."
  • Myth #3: The whole point of eating is to maintain and promote bodily health. "You are either improving or ruining your health when you eat -- that is a very American idea," Pollan says. "But there are many other reasons to eat food: pleasure, social community, identity, and ritual. Health is not the only thing going on on our plates."
  • Myth #4: There are evil foods and good foods. "At any given time there is an evil nutrient we try to drive like Satan from the food supply -- first it was saturated fats, then it was trans fat," Pollan says. "Then there is the evil nutrient's doppelganger, the blessed nutrient. If we get enough of that we, will be healthy and maybe live forever. It's funny through history how the good and bad guys keep changing."

Continued

Pollan remembers that when fats were declared to be evil, his mother switched the family to stick margarine. His grandmother predicted that some day stick margarine would be the evil food. Today, we know that margarine was made with trans fats.

The trouble with the whole notion of "evil' and "blessed" ingredients is that they help the food industry sell us processed foods that are free of the evil thing or full of the blessed one. We buy them, not realizing they may contain many other ingredients that aren't good for us.

Collins agrees with Pollan's central theme that whole foods are vastly better for us than are processed foods. But our food system makes it hard for many Americans to get whole foods.

"If our food system made more whole foods at lower cost and made them more available, that would help with our public health," Collins says. "We need full-service groceries in urban centers, where people can get to them. Unfortunately, urban centers are getting filled with fast food stores and liquor stores. Pollan's rules are good, and it is one thing to eat by his rules, but making our environment such that people can live by the rules is not always easy."

Continued

Will the CDC be pushing for these kinds of changes? Yes, suggested Anne Haddix, chief policy officer at the CDC's Office of Strategy and Innovation, during the panel discussion following Pollan's remarks to the CDC.

"How we go forward on this will take some very different types of thinking than we have done in the past," Haddix said. "We have an opening we have not had for years. . Of the federal agencies trying to address food issues, CDC is uniquely positioned. We have to step out as leaders. . Now is the time to ramp up our efforts and reach out to people who make us uncomfortable and go for it."

Sources

Michael Pollan, Knight Professor of Journalism, University of California, Berkeley.

Janet Collins, PhD, director, National Center for Chronic Disease Prevention and Health Promotion, CDC, Atlanta.

Michael Pollan lecture and panel discussion, March 20, 2009 with: Janet Collins, PhD, director, National Center for Chronic Disease Prevention and Health Promotion, CDC, Atlanta Howard Frumkin, MD, MPH, director, National Center for Environmental Health and Agency for Toxic Substances and Disease Registry, CDC, Atlanta Anne Haddix, MD, chief policy officer, Office of Strategy and Innovation, CDC, Atlanta Arthur Liang, MD, MPH, director, National Center for Zoonotic, Vector-Borne & Enteric Diseases, CDC, Atlanta.


4 TIPS TO KEEP IT FROM GETTING SOGGY

Even though it maybe shouldn’t be made the day before it’s served, you can certainly still make it ahead.

1. MAKE SURE THE INGREDIENTS ARE DRY

The most important thing you can do to keep your salad from getting soggy is to make sure all of the ingredients are very dry, particularly the lettuce and the tomatoes.

  • Use a salad spinner to dry the lettuce after washing it. Consider taking extra cautionary measures by rolling it in a clean dish towel and pressing gently to absorb any excess water.
  • Leave the grape tomatoes whole, or if you’d like to halve them, make sure you squeeze out all of the seeds and pulp!

2. STACK LIGHT-TO-HEAVY

As mentioned earlier, arranging the ingredients, starting with the lightest on the bottom and moving up to the heaviest items on the top, is a great start to keeping your 7 Layer Salad from getting soggy.

The denser items will trap the dressing and keep it from getting to the more delicate ingredients. Peas, in particular, are dense and space together tightly in a layer, which serves as an awesome barrier to keep the dressing from saturating the lettuce and tomato.

3. SAVE THE DRESSING FOR LATER

You could also wait to add the dressing until the day you intend to serve the salad.

4. PREP AND STORE INGREDIENTS SEPARATELY

If you’d really like to get a heavy jumpstart on whipping up this dish, simply prepare the ingredients and store them in separate containers in the refrigerator.

Below are tasks that can be done up to 3 days in advance:

  • Fry the bacon
  • Grate the cheese
  • Thaw the peas
  • Chop the lettuce
  • Hard-Boil the eggs

12 Exceptions To The Rule That You Shouldn't Drink Red Wine With Fish

The rule of thumb for pairing wine with food is red wine goes with meat and white wine with fish. This well-known statute is strictly observed the world over -- but are there ever exceptions?

Like most culinary rules, if you understand why they exist you can usually break them, within reason. For example, you don't have to truss a chicken before roasting it and scrambled eggs do not necessarily need to be cooked on low heat, the Amateur Gourmet says. Sometimes it's fun to break the rules -- and it can be a rewarding way to discover something new.

Drinking red wine with seafood instead of white is a perfect example. In some cases, red wine may actually be preferable to white, but you'd never find that out if you were a stickler for the rules.

Sommelier and restaurateur Paul Grieco of New York wine bar Terroir and restaurant Hearth believes the red-with-meat and white-with-fish rule is severely outdated. "The last time this expression held true, Nixon was still in the White House. Everything is up for grabs these days, except for the supremacy of Riesling," he told Serious Eats.

So when is it okay to pair red wine with fish? It all comes down to texture and flavor.

Wine Enthusiast magazine explains the importance of texture, which is defined by cooking method, when pairing wine. with seafood. The same fish prepared differently could go with either red or white -- it all depends on how you cook it and what texture it obtains. A heartier fish cooked in the oven, like a roasted salmon, could work well with a red. A silky salmon that was poached in olive oil, on the other hand, would work better with white.

Wine Enthusiast's basic guideline is to match the texture of the seafood with the body -- the lightness or heartiness -- of the wine. Lighter seafood dishes go well with lighter reds, like Grenache, Syrah or a light Pinot Noir. Heavier, meatier seafood dishes, like grilled swordfish and tuna, hold up well with bolder red wines like Gamays.

Flavor is equally important. As the New York Times puts it, "for a rich fish, red wine flatters."The Times explains that if you're treating fish like meat -- like cooking tuna with a red-wine sauce -- red wine is preferable to white. Also, if you're cooking seafood with meat, you should consider a red. The Times suggests staying away from oaky or tannic wines and choosing lighter wines like a Cabernet Franc, Burgundy or Rioja. Grilled fish might have a smoky flavor that would taste really good with red wine, as would fish cooked with a savory, mushroom sauce.

Master Sommelier Virginia Philip told Serious Eats that tuna tartare "can easily go with a rosé or Pinot Noir." Kerri O'Brien, Sommelier at DBGB Kitchen & Bar, thinks that a light Pinot Noir can work with arctic char or roasted black bass.

Here are 12 seafood dishes you could try with a glass of red wine. What seafood dishes have you enjoyed with a glass of red?


Why Are Some People Snobs?

The protagonist of the British sitcom Keeping Up Appearances is the social-climbing snob Hyacinth Bucket&mdashor "Bouquet," as she insists it be pronounced. To give the impression that she employs domestic staff, she famously answers her beloved pearl-white slimline telephone with, "The Bouquet residence the lady of the house speaking." The very middle-middle class Hyacinth spends most of her efforts trying to impress others in the hope of passing off as posh while looking down on anyone who does not meet her approval. This is the simple recipe for five seasons of very British comedy.

It is sometimes said that the word "snob" originates from the Latin sine nobilitate ("without nobility"), used in abbreviated form&mdash s.nob &mdashon lists of names by Cambridge colleges, passenger ships etc. to distinguish between titled and non-titled individuals. In fact, "snob" was first recorded in the late 18th century as a term for a shoemaker or his apprentice, though it is true that Cambridge students came to apply it to those outside the university. By the early 19th century, "snob" had come to mean something like "a person who lacks breeding," and then, as social structures became more fluid, "a social climber."

Today, a snob is someone who:

  • Accords exaggerated importance to one or more superficial traits such as wealth, social status, beauty, or academic credentials
  • Perceives people with those traits to be of higher human worth
  • Lays claim to those traits for him- or herself, often unduly
  • Denigrates those who lack those traits

So there are three main aspects to snobbery: exaggerating the importance of certain traits, laying claim to those traits, and, last but not least, denigrating those who lack them. &ldquoI"m not a snob,&rdquo said Simon Le Bon, in jest: &ldquoAsk anybody. Well, anybody who matters.&rdquo

Snobbery is not simply a matter of discernment, however expensive or refined our tastes may be: a so-called wine "snob" who enjoys and even insists on good wine, may or may not be an actual snob, depending on the degree of his or her prejudice (from the Latin praeiudicium , "prior judgment"). Speaking of wine, some young sommeliers, immersed as they are in the world of wine, can come to place undue value on wine knowledge, to the point of deprecating their own patrons&mdasha phenomenon that has been referred to as "sommelier syndrome."

Aside from its obvious unpleasantness to others, snobbery tends to undermine the snob, his achievements, and the interests and institutions that he represents. The Conservative Member of Parliament Jacob Rees-Mogg did himself, his party, and the U.K. parliament no favours when he compared people who did not go to private school or Oxford or Cambridge to "potted plants."

Snobbery betrays rigidity of thinking and therefore poor judgment, as with those British aristocrats who, despite their expensive educations, came to admire Hitler's autocratic style of government. The thinking, in so far as it can be called thinking, is not just rigid but warped. The snob pigeonholes people according to superficial criteria such as their birth, their profession, or, especially in England, the way they speak, and, on that basis, either regards or disregards them: like the wine lover who will only drink certain labels, he often passes over real value, quality, or novelty. As company, he is an endless bore, constantly detracting from the rich texture of life and quite unable to marvel at anything except through himself.

Closely related to snobbery, and presenting some of the same pitfalls, is "inverse snobbery." Inverse snobbery is the disdain for those same traits that the snob might hold in high regard, combined with admiration, whether real or feigned, for the popular, the ordinary, and the commonplace&mdashand not just with the aim of winning an election. Inverse snobbery can be understood, in large part, as an ego defense against the status claims of others and it is possible, indeed common, to be both a snob and an inverse snob.

But what about snobbery itself? Like inverse snobbery, snobbery can be interpreted as a symptom of social insecurity. Social insecurity may be rooted in childhood experiences, especially feelings of shame at being different, or an early sense of privilege or entitlement that cannot later be realized. Or it may be the simple result of rapid social change. With Brexit and the election of Donald Trump, the ebbing of power from traditional, cultured elites has led, on all sides, to a surge in both snobbery and inverse snobbery.

In a similar vein, some snobbery may represent a reaction to an increasingly egalitarian society, reflecting a deeply ingrained human instinct that some people are better than others, that these people are more fit to rule, and that their rule tends to yield better outcomes&mdashthough, of course, one need not be a snob to share that instinct. In that much, snobbery can serve as a mechanism of class surveillance and control, as can, paradoxically, inverse snobbery, serving to entrench social hierarchies.

Finally, at an extreme, snobbery may be a manifestation of narcissistic personality disorder or broader psychopathy . which points to its antidote, namely, empathy&mdashincluding towards the snob. Snobbery, said Joseph Epstein, "is the desire for what divides men and the inability to value what unites them."

As I argue in my new book, Hypersanity: Thinking Beyond Thinking , reason is but the slave of the passions: Employing empathy to alleviate snobbery is, I think, an excellent example of better feeling opening up on better thinking.


Remembrance and Resistance Through the Recipes of the Theresienstadt Ghetto

On Yom Kippur in 1944, Mina Pächter lay dying of starvation in the Theresienstadt concentration camp. She gave her friend a package with one request--if he survived, he was to deliver it to her daughter living in Palestine. Its contents contained a collection of recipes, reflecting the tradition of mothers passing on books of handwritten cookbooks.


These recipes are published in In Memory&rsquos Kitchen: A Legacy from the Women of Terezín edited by Cara De Silva. Michael Berenbaum, Director of the United States Holocaust Research Institute describes it as an unconventional cookbook. As he writes in its foreword, &ldquoIt&rsquos not to be savored for its culinary offerings but for the insight it gives us in understanding the extraordinary capacity of the human spirit to transcend its surroundings, to defy dehumanization, and to dream of the past and of the future.&rdquo


Mina Pächter was 70 when she was sent to Theresienstadt in 1942. Located in the garrison Czech town of Terezín, the Theresienstadt Ghetto was created in 1941 by the Nazis. It served many functions in addition to being a transit camp, it was used as propaganda to project an image of Hitler&rsquos benevolent treatment of Jews. Its main street included a foodless coffeehouse and a non-functioning bank. The camp consisted of prominent Jews--academics, musicians, artists, and intellectuals like Pächter, who was an art historian.

An illustration of Theresienstadt's non-functioning coffeehouse from 1943. Credit: Bedřich Fritta Jewish Museum Berlin The intellectuals and artists imprisoned in Theresienstadt put on plays as a way to maintain their identity, creativity, and expression. Credit: Bedřich Fritta Ghetto Fighters House


Beneath its false veneer, Theresienstadt Ghetto was rife with disease, overcrowding, and malnutrition. Despite the hunger, conversations often centered around food with people recalling decadent dinners, debating culinary techniques, and hoping their recipes would one day be heirlooms passed onto children and grandchildren who could keep their culture alive through cooking.


As Holocaust survivor Jaroslav Budlovsky explains, these discussions functioned beyond preserving traditions. He writes, &ldquoThe hunger was so enormous that one constantly &lsquocooked&rsquo something that was an unattainable ideal and maybe somehow it was a certain help to survive it all.&rdquo In an article for the New York Times, Lore Dickstein adds, &ldquoThese recipes are an act of defiance and resistance, a means of identification in a dehumanized world. It was a life force in the face of death.&rdquo


It took decades to deliver the recipes recorded to Pächter&rsquos daughter, Anny Stern. Stern had escaped the war by leaving for Palestine but by the time the manuscript was brought to Palestine, Stern and her husband had left for the United States to be with their son, a NASA scientist. Twenty five years after the initial promise, a stranger located Stern and gave her the collection of recipes.


Stern found she was unable to open the package for nearly a decade. When she finally felt she could look at its contents, Stern saw a photo as well as some letters but the majority of its contents was a hand-sewn book filled with nearly 80 recipes written on scraps of torn and weathered paper. The instructions for making classic dishes like strudel, dumplings, and kuchen are sometimes haphazard in style, often use imprecise measurements, and occasionally omit steps to follow. In other words, they are just what you'd expect in a recipe passed on from family.

In Pächter&rsquos recipe for Gefüllte Eier (cold stuffed eggs), part of her instruction for garnishing the eggs is to &ldquolet fantasy run free.&rdquo That step was a vital part of life at Theresienstadt according to Bianca Steiner Brown, the translator of the recipes and former Theresienstadt inmate. She explains, &ldquoIn order to survive, you had to have imagination. Fantasies about food were like a fantasy that you have about how the outside is if you are inside.&rdquo


Matzo Pudding
(from In Memory&rsquos Kitchen: A Legacy from the Women of Terezín via the Los Angeles Times)


Make a batter from 8 egg yolks, 200 grams sugar, grated lemon peel and the egg whites, stiffly beaten (without flour). Grease a baking dish with goose fat, dampen thin matzos with wine or water. In a baking dish, make a layer of matzos, sprinkle them generously with hot goose fat, coarsely chopped almonds, cinnamon, pour some of the batter and continue making layers with matzos, almonds and cinnamon and always sprinkle with hot goose fat, until all the batter is used there should be 8-9 layers. Bake in a hot oven.

The views expressed are those of the author(s) and are not necessarily those of Scientific American.

ABOUT THE AUTHOR(S)

Layla Eplett writes about the anthropology of food. She has a Masters in Social Anthropology of Development from the University of London's School of Oriental and African Studies and loves getting a taste of all kinds of culture--gastronomic, traditional, and sometimes accidentally, bacterial. Find her at Fare Trade.


Elite Wine Group Suspends Master Sommeliers

After recent sexual harassment allegations by many women, the Court of Master Sommeliers has apologized and announced next steps.

Seven members of the Court of Master Sommeliers, Americas, an elite body of wine professionals, have been suspended from all court activities, and another has resigned after a New York Times report last week on the group’s longtime pattern of sexual harassment and conflicts of interest.

The men suspended — Greg Harrington, Eric Entrikin, Robert Bath, Matt Stamp, Matthew Citriglia, Drew Hendricks and Fred Dame, a co-founder of the organization — will be subject to an external investigation, a representative for the court said. They are suspended from court activities but not from the court itself, pending a hearing process required by California law. (The court is a registered nonprofit based in Napa, Calif.)

Each of the men has been accused of sexual misconduct involving women who were candidates for the court’s top title of master sommelier. Each already holds that title, and wields enormous influence over the women’s ability to advance in the profession.

On Monday, the 27 women who belong to the 165-member court issued a public apology to the women named in the article, and demanded specific changes to the court, including an overhaul of its ethical policies by an independent third party and immediate postponement of board elections, scheduled for Nov. 11.

The U.S. group, established in 1997, is part of a global network of examining bodies that oversee exacting, multiyear tests of knowledge, skill and service. Those who pass the highest level are rewarded with the title of master sommelier, high salaries and consulting fees, and vast professional prestige.

On Sunday, Geoff Kruth, a prominent educator, resigned from the court he had already left his high-profile role as president of GuildSomm, a wine education organization that is a spinoff of the court.

What to Cook Right Now

Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • Do not miss Yotam Ottolenghi’s incredible soba noodles with ginger broth and crunchy ginger. for fungi is a treat, and it pairs beautifully with fried snapper with Creole sauce.
    • Try Ali Slagle’s salad pizza with white beans, arugula and pickled peppers, inspired by a California Pizza Kitchen classic.
    • Alexa Weibel’s modern take on macaroni salad, enlivened by lemon and herbs, pairs really nicely with oven-fried chicken.
    • A dollop of burrata does the heavy lifting in Sarah Copeland’s simple recipe for spaghetti with garlic-chile oil.

    Eleven women who had been candidates told The Times that Mr. Kruth had tried to pressure them into sex, sometimes in exchange for professional favors. (Last week, Mr. Kruth denied any impropriety and said he believed that all sexual contact described was consensual.)

    An initial statement from the court last week, after the article appeared online, began with praise for “the courage of those who have spoken up” and ended with a restatement of its current policy. “We are committed to receiving, investigating, and resolving all instances of misconduct involving our organization.”

    It made no mention of increased transparency, an external investigation or consequences for the men involved. Public reaction from the court’s community of more than 10,000 people was overwhelmingly negative. One comment on the court’s Instagram feed, from Shawn Gordon, a certified sommelier in Austin, Texas, read: “You’ve failed us all. I paid hard-earned money to test and be a part of this organization and it has shown itself to be a complete swamp that needs draining immediately.”

    Liz Dowty Mitchell, one of the women quoted in the article, posted an essay about the court’s response. In part, she wrote: “The CMS was well aware of these allegations and the extent of the problem, but chose never to address them in the appropriate manner. This neglect left us victims no choice but to come forward in this very public manner.”

    On Sunday, the court released another statement, announcing the suspensions and resignation, and apologizing to each of the 13 women named in the article. The court’s representative said the second statement was not generated by the reaction to the first, but because a formal vote by the board on the suspensions had to take place.

    Many of the women said they were told that sexual relationships between masters and candidates were common and widely accepted. The court’s nonfraternization policy does not explicitly prohibit such relationships, as long as they are disclosed to the board and do not create an apparent conflict of interest.

    Still, those interviewed said they believed that conflicts of interest were rampant and inevitable.


    These Famous Female Chefs Fought Back

    Chefs were also expected to control their staff with an iron fist (and a strong set of lungs) – not exactly traits that are thought of as traditionally “feminine.” “A woman’s place was in the home,” but a professional kitchen for many years was almost exclusively a man’s world – for example, the Culinary Institute of America, one of America’s most acclaimed culinary schools, didn’t accept women until 1970. Now, 44% of their 3,000 students are women. What a difference a few decades make!

    For decades, women have fought for equality in every aspect of their lives. And it is certainly true that this overall trend towards equality has had an impact in the professional kitchen. At the same time, inspirational female chefs and restaurateurs have shown the world what we are capable of. They have worked with tenacity and perseverance to thrive and exert influence within a male dominated industry. These female culinary dynamos have applied their unique creativity and style to the art of cooking.

    Here are 6 inspirational and famous female chefs who have changed the way we look at cooking. Not everyone is a famous celebrity chef, but I hope that they inspire you to take action in your own life to follow your passion and explore your creativity, no matter what other people say!


    Hi, welcome to our recipe blog site. Below you can get an overview on just how to make very tasty [&hellip]

    I have been a health insurance broker for over a decade and every day I read more and more “horror” stories that are posted on the Internet regarding health insurance companies not paying claims, refusing to cover specific illnesses and physicians not getting reimbursed for medical services. Unfortunately, insurance companies are driven by profits, not people (albeit they need people to make profits). If the insurance company can find a legal reason not to pay a claim, chances are they will find it, and you the consumer will suffer. However, what most people fail to realize is that there are very few “loopholes” in an insurance policy that give the insurance company an unfair advantage over the consumer. In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Unfortunately, most people put their insurance cards in their wallet and place their policy in a drawer or filing cabinet during their 10-day free look and it usually isn’t until they receive a “denial” letter from the insurance company that they take their policy out to really read through it. The majority of people, who buy their own health insurance, rely heavily on the insurance agent selling the policy to explain the plan’s coverage and benefits. Don’t you think it would be better to put that extra $200 ($2,400 per year) in your bank account, just in case you may have to pay your $2,500 deductible or buy a $12 Amoxicillin prescription? Isn’t it wiser to keep your hard-earned money rather than pay higher premiums to an insurance company?

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    I have been a health insurance broker for over a decade and every day I read more and more “horror” stories that are posted on the Internet regarding health insurance companies not paying claims, refusing to cover specific illnesses and physicians not getting reimbursed for medical services. Unfortunately, insurance companies are driven by profits, not people (albeit they need people to make profits). If the insurance company can find a legal reason not to pay a claim, chances are they will find it, and you the consumer will suffer. However, what most people fail to realize is that there are very few “loopholes” in an insurance policy that give the insurance company an unfair advantage over the consumer. In fact, insurance companies go to great lengths to detail the limitations of their coverage by giving the policy holders 10-days (a 10-day free look period) to review their policy. Unfortunately, most people put their insurance cards in their wallet and place their policy in a drawer or filing cabinet during their 10-day free look and it usually isn’t until they receive a “denial” letter from the insurance company that they take their policy out to really read through it. The majority of people, who buy their own health insurance, rely heavily on the insurance agent selling the policy to explain the plan’s coverage and benefits. Don’t you think it would be better to put that extra $200 ($2,400 per year) in your bank account, just in case you may have to pay your $2,500 deductible or buy a $12 Amoxicillin prescription? Isn’t it wiser to keep your hard-earned money rather than pay higher premiums to an insurance company?