Summertime means backyard barbecues and parties on the patio, and chef Roblé Ali knows all about good times and good food. The 29-year-old New Yorker has prepared meals for big names, including President Obama and entertainers Michael Jackson and Vanessa Williams.
The political debate over the causes of climate change will go on. And on.
But as far as Agriculture Secretary Tom Vilsack is concerned, farmers, foresters and ranchers need to respond right now to the impact of climate change on their businesses.
"This problem is not going to go away on its own," Vilsack said Wednesday during a speech at the National Press Club. "You're going to see crops produced in one area no longer able to be produced, unless we mitigate and adapt now."
Food porn and rip-roaring pirate adventure are two great tastes that taste great together in Eli Brown's rollicking Cinnamon and Gunpowder. Owen Wedgwood is the brilliant but rather prissy chef to shipping magnate Lord Ramsey — until privateer captain "Mad Hannah" Mabbot shoots Ramsey at point-blank range and takes Wedgwood prisoner, charging him to earn his keep by preparing her one magnificent dinner a week, using only the ingredients he can find on her ship, the Flying Rose.
On this week's This American Life, we took a close look at a patent lawsuit involving the online backup company Carbonite. Carbonite was sued for patent infringement by a shell company called Oasis Research. According to Carbonite, Oasis was seeking $20 million in damages.
America has a problem. It's an existential problem, a big one that threatens our collective future. Our problem is the failing bond between science and the American people. Luckily for us all, it's a problem that can be solved. The solution? A big party! Well, that's not the solution, but celebrating science is one way to renew our community's bond with society.
My husband's cousin, Milind, stops the car alongside Mumbai's famous Chowpatty Beach, and I think it's because we're going to take in the scene: the cavorting clowns, the camels, the balloon sellers, the people thronging the sand as though it's noon instead of midnight. I begin walking toward the beach, but Milind pulls me in the other direction. Toward the New Kulfi Center.
"Milind, please," I moan. The ice cream stand is just the latest stop on an hours-long eating odyssey that took us from street food to a juice shop to grilled cheese.