A flooded market on wheels and a vendor undeterred
Pushing a cart through a flooded street in south-central Thailand, a woman stays open for business despite the disaster affecting more than 2 million people in her region. Selling fruits and vegetables won’t wait because eating won’t wait, because survival can’t wait. Photo by Chaiwat Subprasom for Reuters.
When warm gold light spills out from inside the cafe, when we savour the warm air on our bare arms and legs, when we know the day’s nearly done because it’s turning indigo, that’s when we’re in heaven.
Like a kitchen-warmed full moon, sour dough, so moist you can taste it, heavy, dense and cool. Smoked salmon w/creme fraiche, capers and red onions. Rare-roast beef, grain mustard, horseradish mayo. cracked black pepper. Egg salad. #HowIdLoveThee
Double-decker windows plus drop-chain ball lighting, this kitchen is the 19th century home of English interior designer and antiques dealer Rose Uniake. Her aesthetic includes some French touches that try very hard not to draw attention and are unmistakably stylish all the same. See more of the house here. My favourite: the floors.
Grégoire Jacquet opened his eponymous California restaurant in 2002, doing classical French dining, take-out and catering. He’s clearly doing something right, because he’s keeping two locations afloat. One is in Berkeley, in what he likes to call “the gastro ghetto,” because it’s down the road from Chez Panisse. Some ghetto. Reputation by location: is that a thing now? We’ll allow it. If you’re good enough to stand and hold your own next to a great, you get points for that. His second location is in Oakland.
Cod shakshuka from The Cleveland in lower Manhattan.
I first learned about this dish from Bonnie Stern, at a James Beard class paired up with Mitchell Davis. Although it’s a Middle Eastern classic — I think Bonnie was showing us her grandmother’s recipe [or was that her grandmother's recipe for challah, which we also made that day?]. Either way, it struck me that this dish could pass as Italian. Simple ingredients, lovely flavours. Thanks to the Mediterranean for joining us up this way.
In a nutshell, I'm Pistachio, aka Stephanie Ortenzi. I'm a food marketing writer using insights and assets from a 15-year career as a professional chef. I help marketing professionals tell persuasive stories that build product awareness and increase sales.