Weekly A to Z, May 14th.
If you’d like more information about what’s happening in Sheikh Jarrah, start here. I also found this post helpful. And if you’d like to help, here are some additional resources on how to support Palestinians (this is mainly U.S.-specific).
So, this week, I find it a difficult time to be on social media. While I felt very comfortable posting my position on BLM (as an American, the ongoing issues of racial injustice resonate with me on a personal level), I don’t have the same context for what is taking place in Palestine right now. I — of course — find the situation deeply upsetting, but my knowledge and understanding are never going to match what I’ve grown up seeing firsthand. Furthermore, I think there’s a lot of finger-pointing for people ‘not doing enough’ with their platforms. Social media is an individual experience, and I don’t think we can force our expectations on others. As an example, if someone wasn’t political before, why would they specifically start now? Last summer, and since then, I’ve done what feels right for me, and while I might privately be disappointed in how people are using (or constantly not using) their platforms, calling them out isn’t going to solve anything (IMO).
Not moving on, just know all of this is weighing on me to do and say the right (and researched) thing. Suggestions are always welcome. Having started CSR of One, I have championed the use of my platforms for others and will continue to do so.
Otherwise, how’s your Eid? Mine was fairly productive all things considered. I dug into some of my editor’s notes for a manuscript (page 131 of 212), and we bought tickets to the States this summer. I’m trying to be realistic, and not optimistic, and just hope that we’re able to travel home to see friends and family. November 2019 was a long time ago, and there is a new niece I would love to meet.
This week I was over to Tresind Studio for the latest season, a Spice Odyssey, and diners will see some old favorites, with new and memorable dishes. Plan your next date night, anniversary, or birthday dinner here. I’ve got a short Reel up from the experience, if you’d like to watch.
On Tuesday, I received not one, but two surprises. A bottle of Hendrick’s popped up courtesy of The Curious Cucumber (all points for the bouquet, complete with cucumbers). I also received a delicious delivery from The Dry Ager Boutique (yes, they deliver now).
On Wednesday, me and the Bouji Snacks (my food club) went to try Kinoya. For all the hype, my expectations weren’t quite met. The beef gyoza was a stand-out for me, and I think with a bit more experience for the service team, the restaurant will do better. With the exception of the Egg Tart, the menu is very fairly priced, but there are versions of dishes I prefer at other venues (especially the ramen, which I found underseasoned and lacking depth).
And Thursday, we met up with some friends to cook one of the largest tomahawks I’ve ever seen (ordered, of course, from Carnistore).
Links, please.
Catch me on the latest episode of Chef James Knight-Pacheco’s podcast. I was delighted to be part of the third season lineup. Listen to hear some of my origin story as a food writer, as well as my advice on a few topics. Spotify
Gatekeeping at ‘good’ suburban supermarkets. Jezebel
Are pesto eggs the new Tiktok feta pasta? TikTok
Suhoor, Fast, Iftar, Repeat. Vittles
Who owns basmati? The Kitchn
For those who have leftover wine (teach me your ways). Food and Wine
On my TBR, just for the title: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. Amazon
Just over here, trying to drink Chernobyl vodka. The Takeout
What are the new rules for eating in restaurants? Food and Wine
Do you cook cover to cover? Taste
How do you develop an acquired taste? Mental Floss
Always relevant: how to decline invitations politely. Bustle
Yes, I would order the Cheez-It cake. Food and Wine
Conde Nast’s best new hotels. CNT
Dreaming of Lay’s new flavors. The Takeout
Americans are the worst (but I’m the best one you know, right?). Yahoo
Someone make me Ted Lasso biscuits. People
White condiments and why we hate them. The Takeout
Is gold food worth the hype? The Infatuation
Literally fascinated with this ‘pasta.’ Tiktok
Jose Andres out there continuing to be amazing. DCist
How do you prove authenticity in food? Today
Talk to me about Big Salads. YouTube/Food 52
All McDonald’s should operate this way. Twitter
Next week is ATM, which I’m glad to see is back. I’m doing some networking at adjacent events, and also checking out an upcoming Project Chaiwala tea pairing (and did you know that you can order their products directly?). Finally, I’m going to try and make it to Reif’s for some of his new lunch menu as well.
Be kind to yourselves, friends, the world is a challenging place these days.
If you enjoy this newsletter, consider telling a friend, purchasing my books, subscribing to my podcast, or buying me a coffee.
C.
