Emmanuel Mervil of Everybody Gotta Eat — the catering operation, food-festival host, and food-centric Instagram handle with 18,000 followers that highlights Black-owned restaurants around Boston — is adding another branch to the business: a food truck.
Mervil is planning to debut the truck for hire at private parties as well as for stops around town to serve the public starting in spring 2023, marketing director Dawn Martin tells Eater. The truck is building off of the success of Everybody Gotta Eat’s catering business, which has hired local chefs to roll out Haitian, Dominican, and Jamaican feasts for clients that have included artist Rick Ross and sports company Puma over the past year. “The truck is just going to add to that experience,” Martin says.
Like the catering business, the food truck will feature a rotating roster of local chefs like Krayla Brice of Gourmet Fish in Hyde Park. Customers will be able to track the food truck’s whereabouts using Everybody Gotta Eat’s new website — underwritten by Pepsi, through a fund to support Black entrepreneurs — that is launching roughly within the next month, Martin says.
Mervil, a Cambridge native, first started Everybody Gotta Eat several years ago as a food blog that guided Bostonians on where to eat across town, from popular breakfast spot the Joint in Jamaica Plain to Caribbean restaurant Highland Creole Cuisine in Somerville. It didn’t take long for the business to grow into in-person events, which now include an annual Everybody Gotta Eat Food Fest that drew crowds in June to Roxbury’s Reggie Lewis Center, plus the catering arm and incoming food truck. But, according to Martin, the business isn’t forgetting its restaurant-recommendation roots — “Our bread and butter is the restaurant reviews,” she says — and the team plans to evolve in that department, too, with more videos on Instagram coming up in the future.
Keep an eye on Everybody Gotta Eat’s Instagram account for updates on the food truck as the team gets closer to launch.
New research has shown for the first time that energy release may be the molecular mechanism through which our internal clocks control energy balance. These findings have broad implications from dieting to sleep loss and more.
Health benefits come from eating during the daytime, demonstrating a potential link to energy release.
Scientists at Northwestern Medicine have uncovered the mechanism behind why eating late at night is linked to diabetes and weight gain. According to the CDC, 37.3 million Americans have diabetes, which is 11.3% of the US population. An additional 96 million Americans aged 18 years or older have prediabetes, which is 38.0% of the adult US population. Obesity is a common, serious, and costly disease, with a US obesity prevalence of 41.9%, according to the CDC.
The connection between eating time, sleep, and obesity is well-known but poorly understood, with research showing that overnutrition can change fat tissue and disrupt circadian rhythms.
For the first time, new Northwestern research has shown that energy release may be the molecular mechanism through which our internal clocks control energy balance. From this understanding, the researcher also found that daytime is the ideal time in the light environment of the Earth’s rotation when it is most optimal to dissipate energy as heat. These findings have broad implications from dieting to sleep loss, as well as the way we feed patients who require long-term nutritional assistance.
The paper, “Time-restricted feeding mitigates obesity through adipocyte thermogenesis,” was published on October 20 in the journal Science.
“It is well known, albeit poorly understood, that insults to the body clock are going to be insults to metabolism,” said corresponding study author Dr. Joseph T. Bass, the Charles F. Kettering Professor of Medicine at Northwestern University Feinberg School of Medicine. He also is a Northwestern Medicine endocrinologist.
“When animals consume Western-style cafeteria diets — high fat, high carb — the clock gets scrambled,” Bass said. “The clock is sensitive to the time people eat, especially in fat tissue, and that sensitivity is thrown off by high-fat diets. We still don’t understand why that is, but what we do know is that as animals become obese, they start to eat more when they should be asleep. This research shows why that matters.”
Bass is also director of the Center for Diabetes and Metabolism and the chief of endocrinology in the department of medicine at Feinberg. Chelsea Hepler, a postdoctoral fellow in the Bass Lab, was the first author and did many of the biochemistry and genetics experiments that grounded the team’s hypothesis. Rana Gupta, now at Duke University, was also a key collaborator.
Scrambling the internal clock
In the study, mice, who are nocturnal, were fed a high-fat diet either exclusively during their inactive (light) period or during their active (dark) period. Within a week, mice fed during light hours gained more weight compared to those fed in the dark. To mitigate the effects of temperature on their findings, the scientists set the temperature to 30 degrees, where mice expend the least energy.
“We thought maybe there’s a component of energy balance where mice are expending more energy eating at specific times,” Hepler said. “That’s why they can eat the same amount of food at different times of the day and be healthier when they eat during active periods versus when they should be sleeping.”
The increase in energy expenditure led the team to look into metabolism of fat tissue to see if the same effect occurred within the endocrine organ. They found that it did, and mice with genetically enhanced thermogenesis — or heat release through fat cells — prevented weight gain and improved health.
Hepler also identified futile creatine cycling, in which creatine (a molecule that helps maintain energy) undergoes storage and release of chemical energy, within fat tissues, implying creatine may be the mechanism underlying heat release.
Findings could inform chronic care
The science is underpinned by research done by Bass and colleagues at Northwestern more than 20 years ago that found a relationship between the internal molecular clock and body weight, obesity, and metabolism in animals.
The challenge for Bass’s lab, which focuses on using genetic approaches to study physiology, has been figuring out what it all means, and finding the control mechanisms that produce the relationship. This study brings them a step closer.
The findings could inform chronic care, Bass said, especially in cases where patients have gastric feeding tubes. Patients are commonly fed at night while they sleep, when they’re releasing the least amount of energy. Rates of diabetes and obesity tend to be high for these patients, and Bass thinks this could explain why. He also wonders how the research could impact Type II Diabetes treatment. Should meal times be considered when insulin is given, for example?
Hepler will continue to research creatine metabolism. “We need to figure out how, mechanistically, the circadian clock controls creatine metabolism so that we can figure out how to boost it,” she said. “Clocks are doing a lot to metabolic health at the level of fat tissue, and we don’t know how much yet.”
Reference: “Time-restricted feeding mitigates obesity through adipocyte thermogenesis” by Chelsea Hepler, Benjamin J. Weidemann, Nathan J. Waldeck, Biliana Marcheva, Jonathan Cedernaes, Anneke K. Thorne, Yumiko Kobayashi, Rino Nozawa, Marsha V. Newman, Peng Gao, Mengle Shao, Kathryn M. Ramsey, Rana K. Gupta and Joseph Bass, 20 October 2022, Science. DOI: 10.1126/science.abl8007
Research support was provided by the National Institutes of Health National Institute of Diabetes and Digestive and Kidney Diseases (grants R01DK127800, R01DK113011, R01DK090625, F32DK122675, F30DK116481, F31DK130589, K99DK124682, R01DK104789 and R01DK119163), the National Institute on Aging (grants R01AG065988 and P01AG011412) and the American Heart Association Career Development Award (19CDA34670007).
If you adore potato salad, scalloped potatoes, or sweet potato fries, then you might be concerned about how they're affecting your body. The good news is that a new study has found that potatoes might be healthier than we thought.
Conducted by researchers at Boston University, the study was published in the Journal of Nutritional Science and involved 2,523 participants who were 30 years old and older. They assessed the eating habits and health of participants over time to understand to what extent the regular consumption of potatoes by healthy adults could potentially have an adverse impact on their cardiometabolic health.
What happened in the study
Though this study was just recently published in September 2022, researchers actually began collecting data in 1971 from around 70% of participants and continued this throughout the subsequent years. Those behind the study took a look at how many and what types of potatoes participants would eat, such as white potatoes and sweet potatoes.
As for preparation, participants were eating 36% baked potatoes, 28% fried, 14% mashed, and 9% boiled, while the remainder were additional options. The researchers also noted the ongoing health of the participants.
The study's results
baked potatoes with rosemary
In the case of healthy adults, the overall results showed there was no connection between eating four or more cups of white potatoes or sweet potatoes—whether fried or not—each week and an increased risk of health issues, including hypertension and dyslipidemia.
Beyond that, participants who ate fried potato dishes had a lower risk of dealing with various health issues if they weren't as likely to eat red meat or were physically active. Specifically, they were 24% less likely to develop Type 2 diabetes and 26% less likely to have elevated triglycerides.
The implications of the study
"It's not surprising that potatoes weren't associated with risk of diabetes, high blood pressure, or elevated triglycerides because potatoes are a whole, unprocessed food," DJ Blatner, RDN, CSSD, and author of the Flexitarian Diet tells Eat This, Not That!
"Potatoes are a vegetable that contains quality carbs and fiber. One medium potato is a good source of potassium, which is an electrolyte that aids in muscle, cardiovascular, and nervous system function," Blatner explains. "[They're also] an excellent source of vitamin C, which acts as an antioxidant to help prevent cellular damage."
"They count as a nutrient-dense vegetable, and it's a food group that 90% of people don't get enough of," Blatner notes, with respect to the major benefits associated with eating potatoes. "The U.S. Dietary Guidelines suggest we eat at least 2.5 cups of veggies each day, and of that should be five cups of starchy veggies each week."
"The only thing to look out for is what you are pairing them with," Blatner advises. "Include potatoes in balanced meals more often and not just meals with steak or burgers. Enjoy classic [baked] potato toppings like butter, cheese, and sour cream—but in small, condiment-sized amounts. And try other nutrient-dense toppers, like veggie and bean chili, green onions, and avocado."
As for other healthy ways to enjoy potatoes, Blatner suggests preparing them in an air fryer.
"[Air-fried potatoes] are so fast and a great side dish for breakfast or dinner," she says.
According to Blatner, other creative ways to prepare and serve potatoes include using spuds as "a fun addition to snack and charcuterie boards." She also suggests trying sheet-pan "nachos" using potatoes in lieu of tortilla chips and nutrient-dense toppers like black beans, tomatoes, onions, and guacamole. (Yum!)
“Why can’t I stop myself from overeating?” This is a question that for many cannot be answered simply by a lack of motivation, or genetics. It is the feeling of wanting to eat that last bite of dessert, even though you know that you were full halfway through dinner. Logically, you know that your body does not need any more food, but there seems to be an internal force that fixates on how good that next bite will taste.
David Kessler, in his New York Times Bestseller The End of Overeating, describes how the American food industry constructed and continues to profit from this dissociation. The former FDA commissioner lays out the science behind high-caloric food and the brain’s reward systems that has led to an epidemic of overeating. Although more than a decade has passed since this book was published, millions of people continue to struggle with chronic overeating that for some has led to uncontrollable weight. The compulsion to overeat often does not neatly fit into any defined eating disorder. As a result, individuals are blamed for their own lack of motivation to control their weight.
Restraining yourself from eating junk food is difficult because that is how it was engineered. This is something that Dr. Kessler writes about firsthand. Regardless of the numerous studies that reveal how sugar and fat hijack your brain’s reward system to crave more, even the former FDA commissioner and physician admits that its pull can sometimes be too much to resist. In this first installment of a multi-part series on the science behind why we overeat, we highlight the lessons from The End of Overeating and Dr. Kessler’s own love/hate affair with food.
What is “overeating”?
Simply put, overeating is defined as eating more food that your body needs to the point where you feel uncomfortably full. Many of us can recall a time when you were on vacation or at Thanksgiving dinner where you loosened your belt buckle or undid the first button on your pants to make room for another plate of food. Overeating happens unconsciously and often people do not realize that they have eaten beyond their body’s needs until it is too late.
Overeating can be a symptom but not, in of itself, be diagnosed as an eating disorder. In extreme cases of binge eating disorder, for example, a person experiences episodes where they compulsively eat large amounts of food in a short period of time, to the point where it causes significant emotional distress. In an effort to offset the consequences of weight gain, an individual may be compelled to purge or take other drastic steps to avoid weight gain. Most people that overeat do not qualify for binge eating disorder. Unless you feel like you cannot physically control yourself from eating and feel a sense of shame or guilt during and after binge eating episodes, then you likely do not have this serious medical condition. Even though overeating is not a defined eating disorder, people that routinely overeat may still experience a lot of anxiety surrounding food.
Individuals that appear to be overweight or obese are not the only ones affected. Even people with a relatively normal weight can struggle with a preoccupation with food. Individuals that are prone to overeating often describe feeling like they cannot stop thinking about food. Immediately after finishing a meal, they cannot help but think about the next meal or thing to snack on. Their entire day seems to revolve around eating.
What makes some people prone to overeat and not others? Although genetics plays a role in weight maintenance, there is no “fat gene.” In fact, for most of human history, weight across the population remained relatively stable. Obesity was a rare occurrence, and the majority of people ate only until they felt satiated. In the past hundred years, however, the commercialization of the food industry and the outsourcing of home cooked meals to restaurants dramatically increased the weight of the average American. Food not only became more accessible, but it also became a lot cheaper to produce. To cut costs even further, the food industry increasingly incorporated cheap sugar and fat into the American diet. As Dr. Kessler argues, “the problem is not weight, the problem is what we're eating.”
It’s Not You, It’s The Food Industry
The American diet is designed to appeal to all your senses. Think of your favorite fast-food chain. The first step into the restaurant you get a whiff of that all too familiar smell of grease that automatically makes your mouth water. As you study the menu, plump images of artistically curated dishes draw your attention. Should I also get a side of fries? Those milkshakes look good, too. Just as you place your order, you hear the sound of burgers sizzling on the grill and potatoes entering the fryer. Oh, this is going to be good. In no time, your order is ready. You search for the perfect table, fantasizing about how good that first bite will be. And it is. The first bite melts into your mouth, taking almost no effort to chew. The perfect combination of salt, fat and sugar dances across your taste buds. It goes down almost too easily and before you know it you have eaten hundreds of calories in just one meal.
The food industry knows what we like and how to keep us coming back. In his book, Dr. Kessler talks directly to leaders of some of the most successful chains across the country. “What creates irresistibility is caring, attention, visual appeal, and the appeal of aroma, texture, and consistency,” says Jerilyn Brusseau, the woman behind Cinnabon. “Those fat-on-sugar-on-fat-on-salt-on-fat combinations generate multiple sensory effects. Which is just what the industry wants,” Dr. Kessler adds.
It is not just fast food. Let’s take a Snickers bar. A nougat cookie bar baked with loads of sugar and fat is then covered with peanuts that are fried in more oil and coated in salt. If that was not enough, a heavy layer of caramel is poured onto the nougat before the entire bar is dipped into a thick milk chocolate mixture. How can anyone resist?
In his book, Dr. Kessler extensively interviews Gail Vance Civille, a food consultant that serves as the founding president of Sensory Spectrum Inc.. “The genius of Snickers, explained Civille, is that as we chew, the sugar dissolves, the fat melts, and the caramel picks up the peanut pieces so that the entire candy is carried out of the mouth at the same time,” Dr. Kessler writes.
High-calorie foods look, feel and taste good because they tap into our carnal desires to seek pleasure. Like sex or drugs, it targets areas in our brain that keep us wanting more, even after our stomachs are full.
Conclusion
We cannot eliminate the reward pathway that drives our desire to eat, nor would we want to. Unlike other high-salience stimuli like drugs and alcohol, we need to eat every day to survive. Being aware of these reward pathways, may help us understand why some foods are irresistible and how we may be able to override the impulse to overeat. Admittingly, that is easier said than done. Next in this series, we will take a closer look at how sugar, fat and salt hijack our brains to keep us wanting more.
You really love munching on some garbanzo beans or dipping into some hummus, so it can be tempting to share these snacks with your pup.
But can dogs eat chickpeas?
Chickpeas are safe for dogs to eat, as long as you’re feeding them to your pup properly, according to Dr. Zach Marteney, a veterinarian and medical director at Meadowlands Veterinary Hospital in New Jersey.
Can dogs eat chickpeas raw?
You shouldn't feed your dog raw chickpeas. Instead, always make sure to soak and cook them first.
“They contain compounds that can be toxic and have difficult-to-digest compounds that can cause gastrointestinal distress when eaten raw,” Dr. Marteney told The Dodo.
And if you’re wondering about those chickpea skins, don’t worry! Your pup can eat those just fine — as long as they’re cooked.
Just keep in mind that you should always rinse off canned chickpeas before cooking and feeding them to your dog because there’s usually lots of sodium in the fluid — even low-sodium options should be rinsed thoroughly.
“Rinsing the high-sodium canning fluid should be appropriate for most canned chickpeas,” Dr. Marteney said. “To be on the safe side, choosing an organic product will further minimize the risk.”
Are chickpeas good for dogs?
A big benefit to feeding your dog chickpeas is that they’re a good source of fiber.
“This can help dogs feel more full after a meal, promote good gastrointestinal health and can even help with anal gland function,” Dr. Marteney said.
Can dogs eat hummus?
Cooked chickpeas may be safe for dogs to eat, but hummus definitely isn’t. The high oil content and seasonings (like garlic, for example) can be really bad or even toxic for him to eat.
“You could puree some chickpeas and offer that as a pseudo-hummus, but make sure not to add any spices or oil to the mix,” Dr. Marteney said.
How to safely feed your dog chickpeas
Along with cooking the chickpeas, there are a couple other precautions to take so the snack is as safe as possible for your pup.
For one, you shouldn’t give your dog too many chickpeas.
“Chickpeas fall into the ‘table food’ category,” Dr. Marteney said. “Like treats and other table scraps, these ‘discretionary calories’ should make up less than 10 percent of the total calorie intake each day.”
You should also gradually introduce chickpeas to your dog’s diet to avoid any gastrointestinal issues that come with switching his food too abruptly.
“Some dogs are sensitive to changes in the diet,” Dr. Marteney said. “Adding chickpeas may cause vomiting or diarrhea.”
So there you have it — dogs can eat chickpeas as long as they’re cooked first and only given in small amounts.
One of the best places to start is with your diet. Research shows that our gut microbiome — or the trillions of microorganisms that live in the intestinal tract — is directly linked to immune health.
Here are four healthy, nutritionist-approved recipes to strengthen your immune system this winter:
1. Haitian soup joumou
Colorful and nutritious soup joumou is also known as Haitian New Year's Soup.
Photo: Wini Lao Photography
There's truth behind the saying: "Eat the rainbow." Recentstudies have found that phytonutrients, which are minimally processed — and often colorful — plant foods, can support proper immune balance and function.
Maya Feller, a dietitian and author of the forthcoming book "Eating From Our Roots," is a fan of soup joumou. Native to Haitian cuisine, this dish is often made with squash, beef and assorted vegetables.
"Not only is it representative of my culture and heritage, it's also rich in phytonutrients and fiber," says Feller, whose approach to nutrition is to make food more inclusive and reflective of the diverse world we live in.
Ingredients
For the soup:
1 pound boneless beef chuck, cut into 1-inch cubes
Marinate the beef in seasoning and lime juice overnight.
Combine onions, garlic, celery, scallion, parsley and shallots into a large pot. Sauté with olive oil for five to seven minutes over medium heat, or until the vegetables are soft.
Add the tomatoes, broth, squash, potato, carrots, habanero and marinated meat into the pot. Cover and cook for 60 to 90 minutes over medium-low heat.
Meanwhile, combine the dumpling ingredients into a medium-sized bowl and mix. Add two tablespoons of water at a time, as needed.
Take a golf ball-sized portion of dough and roll it between your hands until it becomes elongated.
Drop the dough balls into the soup one by one. Cook for another 15 to 20 minutes.
To serve, spoon a heaping portion into a bowl and top with some avocado.
2. Vietnamese slow-cooked pho
Chef Tessa Nguyen's pho recipe contains fresh herbs, crunchy vegetables and high quality beef protein, all of which are great for boosting immunity.
Photo: Tessa Nguyen
Nutritionist and chef Tessa Nguyen's dishes are inspired by ingredients that "have been fixtures around the table in many cultures and for many centuries," such as star anise, cloves, Sichuan pepper and ginger.
Her go-to dish for immune support is a batch of slow-cooked pho. "It's full of nourishing ingredients that fulfill the body's needs any time of year, but especially during the colder months."
Nguyen's recipe is filled with ingredients that are beneficial for immune health, like fresh herbs, vegetables and meat protein.
Ingredients
For the broth:
2 pounds of beef
1 1/2 teaspoons five spice powder
1 tablespoon fish sauce (substitute with soy sauce if you have a fish allergy)
1/2 teaspoon salt
1 bunch of green onions, chopped
Enough water to fill up your slow cooker after adding ingredients above
In a slow cooker, combine all broth ingredients and set to low heat. Nguyen recommends cooking for 24 hours, but says it still tastes great even after just eight hours.
Add cooked rice noodles into a bowl and pour the broth over it.
Add toppings.
3. Fragrant cauliflower, turmeric and ginger soup
Anti-inflammatory foods like ginger, turmeric and chickpeas are great immune boosters.
Photo: Hazel Wallace
Hazel Wallace, a nutritionist and founder of The Food Medic, recommends getting a balance of nutrients from anti-inflammatory foods like chickpeas and lentils, nuts and seeds, olive oil, fish and herbs and spices.
Her cauliflower soup recipe contains turmeric and ginger, both of which have anti-inflammatory properties. "It's also incredibly warming and nourishing for the fall, or whenever you're feeling under the weather," she says.
Ingredients
2 tablespoons extra-virgin olive oil
1 large (or 2 small heads of cauliflower), cut into florets
1 white onion, diced
1 heaped teaspoon fresh ginger, grated or diced
2 teaspoons ground turmeric
3 garlic cloves
900 milliliters vegetable stock
2 tablespoons soy sauce
1/2 teaspoon salt
1 thick slice of one day-old bread
3 teaspoons coconut cream (or yogurt), to garnish
Chili flakes, for garnish
Fresh coriander, for garnish
Steps
Preheat oven to 356 degrees Fahrenheit. Scatter the cauliflower florets on a large tray. Drizzle with one tablespoon of oil and roast in the oven for 30 minutes until golden.
Meanwhile, in a large pan, heat 1/2 tablespoon of olive oil and add the white onions. Cook for five minutes until they are translucent.
Transfer the onions into a blender, along with the turmeric, ginger, garlic, vegetable stock, soy sauce and a pinch of salt. Add the roasted cauliflower and blend until smooth.
Heat the soup on low heat for about 10 minutes.
Meanwhile, tear the bread into large chunks.
Combine the remaining 1/2 tablespoon olive oil with a tablespoon of soy sauce into a large bowl. Add the bread chunks. Place them onto a tray and cook in the oven for eight minutes to toast.
Serve the soup with a drizzle of coconut cream and top with the chunky croutons, fresh coriander and chili flakes.
4. A bright and vibrant defense smoothie
Simone Wilson's defense smoothie recipe includes bee pollen which is rich in B vitamins, amino acids and antioxidants.
Photo: Simone Wilson
We all need a break from hot dishes, even during the colder months.
Nutritionist Simone Wilson's go-to is a refreshing smoothie blend of banana, mango, hemp seeds, bee pollen, kale, orange juice, yogurt and kale.
"This simple recipe is high in antioxidants, including vitamins C and A, to help fight free radical damage and support the immune system," she says.
Ingredients
Half a ripe banana, fresh or frozen
1/2 cup mango chunks, fresh or frozen
1 cup orange juice
1/2 cup unsweetened Greek (or cashew yogurt)
3 tablespoons hemp seeds
1 teaspoon bee pollen
1 handful spinach (or kale)
4 ice cubes (leave this out if you are using all frozen fruit)
Steps
Throw all ingredients into a blender and blend on high speed until smooth. Add more liquid if the texture is too thick, or more ice if it's too thin.
Researchers have discovered that aye-ayes (Daubentonia madagascariensis) — round-eyed, nocturnal primates found in Madagascar — use their long, skinny middle fingers to pick their noses, and eat the mucus. Biologist Anne-Claire Fabre recalls her surprise when she first saw a captive aye-aye picking and licking, because the creature’s whole middle finger seemed to disappear up its nose. “It is nearly 8 centimetres — it is really long, and I was wondering where this finger is going,” she says. To solve the anatomical puzzle, researchers carried out CT scans to build 3D models of the aye-aye’s head and hand, revealing that the creature’s long digit could extend into its sinus, throat and mouth.
At the Chinese Communist Party’s 20th congress, Xi laid out his vision for science and innovation to drive the country’s growth, having been reinstated as general secretary of the party for a third term. Xi’s speech noted that China already has “the largest cohort of research and development personnel in the world”. He said that, to boost innovation, investments in the country’s skilled workforce will continue. Analysts say that China’s epic investment in science is also likely to continue, and the country is expected to prioritize research in aerospace — including space science — defence, climate change, clean energy and agriculture.
Indian scientists were surprised to learn that the government plans to scrap nearly 300 science awards. Although many researchers acknowledge problems in how the awards’ winners are selected, they say the decision to discontinue them without explanation is demotivating and will not fix the issues. “Scrapping these will demoralize the scientific community and weaken the pursuit of science in India,” says physicist Soumitro Banerjee. The government does plan to introduce a new prize, the Vigyan Ratna award, which will be India’s version of a Nobel Prize, but the details have not yet been provided.
Intensive irrigation and climate change are depleting groundwater reserves in Bangladesh, which is home to a network of hundreds of rivers and the world’s largest river delta. To improve the country’s water security, researchers need more information on water use, quality, flows and forecasts.
The COVID-19 pandemic can teach us many valuable lessons that, if acted on, will put the world in a much better position to respond to future outbreaks.
Progress towards the United Nations Sustainable Development Goals (SDGs) — a set of commitments that aim both to end poverty and protect the environment — has stalled, in part owing to a failure to adjust institutions of science and governance to meet the SDGs. Since the goals were agreed in 2015, the rate at which research from high-income countries on, or about, the SDGs is being published has mostly either plateaued or is falling. It’s a different story for low- and middle-income countries, where funding and policy systems are clearly more aligned with the goals. Two-thirds of research published in the poorest countries has some connection to the SDGs, compared with around 35% in high-income countries. (Nature | 5 min read)
Ahead of this year’s COP27 climate conference, UN Secretary General António Guterres says the world needs to re-focus on climate change or face catastrophe. (BBC News | 5 min read)
Britons plan to eat fewer turkeys, more Brussels sprouts and go on fewer nights out this festive season, according to a new report.
Tesco’s annual Christmas Report found the trends are being driven by concerns about the rising cost of living.
The news comes as the rate of inflation rose to 10.1 per cent in September, up from 9.9 per cent in August.
A survey of 2,000 UK adults found that 58 per cent are changing their approach to Christmas this year in a bid to save costs.
While a Christmas dinner with roast turkey will still be the go-to option for most people (42 per cent), the popularity of the traditional meat has waned in recent years. In 2018, 64 per cent of adults said they would be eating the meat on Christmas day.
The move away from turkey is being led by the younger generation, with only 30 per cent of 18-34-year-olds stating they will opt for one this year.
In contrast, more people plan to incorporate Brussels sprouts and Christmas pudding into their festive feasts this year.
Previously dubbed the most “unpopular” items of a Christmas dinner, 44 per cent of those aged 24 and under say they “love” Brussels sprouts, while 17 per cent of young people plan to eat Christmas pudding this year.
Christmas pudding has also grown in popularity among older generations, with 56 per cent of 35 to 54-year-olds saying they would be eating it.
One part of Christmas dinner Britons are less inclined to compromise on is pigs in blankets. Of those surveyed, 27 per cent said they won’t cut back on how much they spend on the nation’s favourite trimming.
Elsewhere, Britons are looking to save costs by limiting the parties they attend this festive season.
Around half (47 per cent) said they plan to have fewer nights out this year. A fifth of people said they will host family and friends at home instead.
Going against the trend, 48 per cent of those from London said they plan to go out more this year than 2021 – up from 42 per cent last year. Away from the dinner table, concerns about money are also impacting how people are decorating their homes.
A quarter of adults said they would recycle and reuse old decorations. Additionally, 11 per cent said they will not be sending Christmas cards, while 68 per cent will try to save money when buying gifts.
Alessandra Bellini, chief customer officer at Tesco commented said: “For the last few years, celebrations have looked a little different, and with many currently facing a squeeze on their finances, Christmas 2022 will certainly be like no other.
“Our report shows that people are looking for different ways to make the season special, whether that’s adding new twists on traditions, bringing back nostalgic festive favourites or seeking out ways to spend less without having to compromise quality.”
Philly’s suburbs have long had a stellar restaurant scene. It’s no surprise, writes colleague Jenn Ladd, that the ‘burbs also have their share of tasting menus. She names 15 worth checking out.
🍣 If you’re craving an omakase experience in the city, Craig LaBan has some tasty ideas.
Craig LaBan loves this fried chicken
Craig LaBan
Craig is raving about the Ethiopian-inspired fried chicken at Doro Bet in West Philadelphia, which comes in two seasonings: spicy Berbere and milder turmeric and lemon. Bonus: The batter is made from teff flour, so this chicken is also gluten-free. 🔑
Sweet on Diwali sweets
Hira Qureshi
There’s joyous chaos inside Indian markets on Diwali — and mithai (sweets) are at the center of it. People of Hindu, Jain, Sikh, and Buddhist faiths mark the Festival of Lights with boxes of gulab jamun and gajar ka halwa, and colleague Hira Qureshi names some of her favorite sweet stops.
Restaurant Aleksandar seems a bit too much, Craig says
Tom Gralish / Staff Photographer
Restaurant Aleksandar near Rittenhouse Square has potential, but Craig finds inconsistency that cannot be ignored. Craig puts a thumbs-down on management’s wholesale menu change after only two months. This halibut (above) in a chowdery preparation with buttered leeks, little necks, fingerlings, and truffles was a bright spot. 🔑
Vedge owners branching out to the suburbs
Courtesy of Ground Provisions
Rich Landau and Kate Jacoby of the Center City vegan destination Vedge are venturing out to Philadelphia’s western suburbs for a second business, a plant-based market-restaurant called Ground Provisions. What’s it about? About a month out. But seriously: I run down the basics.
Restaurant report
Michael Klein / Staff
After a few months as an events space and nightspot in the former Common and Danlu space, University City’s colorful Pace & Blossom (3601 Market St.) has launched its Japanese-inspired menu.
Owners Kenny Poon and David Taing, who own Bonchon, Chinatown Square, and a bunch of others, have the services of chef Noriaki Yasutake, who ran the sushi show for more than a decade at D.C.’s former Sei. One showstopper is his “fish & chips” roll (hamachi cured in malt vinegar with wasabi tartare, topped with matchstick potatoes). Shown below is an avocado roll topped with beet tartare (yes, I said beet) and a honey-balsamic glaze.
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Blue Bell-bred James Wang contributes kitchen dishes such as bento boxes, crab croquettes, skirt steak, miso cod, dumplings, and sliders topped with spicy miso mayo and makrut lime leaf oil. The drink is a Wax On, Wax Off, with Ketel One, Tropical Red Bull, passionfruit, and orange. Sunday brunch by chef Mitzi Jackson will begin shortly.
Pace & Blossom, 3601 Market St. Hours: 11 a.m.-midnight Tuesday-Saturday. For Sunday brunch, see Instagram.
Michael Klein / Staff
Briefly noted
Wednesday, Oct. 26 is opening night for Redcrest Kitchen at Sixth and Bainbridge Streets — 15 months after owner Adam Volk signed the lease and then watched his basement flood due to a ruptured city water main.
Amanda Eap has reopened the South Philly location of her celebrated bakery, Artisan Boulanger Patissier, three months after the passing of her husband and partner, Andre Chin. Hours at 1218 Mifflin St. are 8 a.m. to 3 p.m. Saturday and Sunday this week, and on Nov. 3 expands to Thursday through Sunday. She said the Media location is now unrelated.
The Black Tie and Sneakers Masquerade Gala will provide street-food tastes from eight chefs in a benefit for the Trauma Survivors Foundation’s Hospital Heroes Food Drive. It’s 7 p.m. to midnight Nov. 5 at Live! Casino & Hotel in South Philadelphia. Chefs involved: Ange Branca, Cote Tapia-Marmugi, Jacob Trinh, Diana Widjojo, Anthony and Jeremiah Brooks, Julio Rivera and Mariana Hernandez, Margarita Perez, Mike Strauss, Melissa Fernando, Sarah Qi, Mardhory Santos-Cepeda, and Tonii Hicks. Details are here.
Watch a dozen Philly chefs and food folk go bowling in a fund-raiser for the Philadelphia chapter of the Pennsylvania Restaurant & Lodging Association’s scholarship program. It’s Nov. 16 at Brooklyn Bowl in Fishtown. Among bowlers: Jennifer Carroll, Eli Collins, Kurt Evans, Bridget Foy, Jose Garces, and Khoran Horn. Click for details.
Boot & Saddle, the South Philly bar and music spot, is reopening as a cafe, wine bar, and venue called Solar Myth. We did miss this place terribly over the last two years.
Michael Klein / Staff
Chef Daniel Waller signed on last year when Michael’s Delicatessen in King of Prussia, about a mile north of the mall, changed hands and became KOP Diner. He’s now guiding its transition to bar-restaurant as KOP Grill & Tavern. Out went many of the booths, and in went pool tables and games. The hours shifted slightly later, though brunch starts at 9 a.m. on weekends.
Waller’s menu morphed accordingly. It’s straight-ahead American bar food; pay attention to the beef-on-weck, the vegan black-bean burger, the chicken club (shown above), and the full-on dinner menu that starts at 4 p.m. and includes a New York strip steak (top-priced item at $38 with roasted broccoli, buttermilk mash, herb garlic butter), crab-stuffed flounder, pork chops, and sauteed shrimp penne.
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Waller, 32, who grew up in nearby Norristown, learned to cook in his grandmother’s kitchen. She and he collaborated on a rum cake shortly after Thanksgiving one year when he was a teenager. They put it in the refrigerator, and she warned: “Don’t anybody cut my cake!” After she passed on Dec. 22, the family took that as a sign to start eating. “It was amazing,” Waller said. He later worked in Atlanta and more recently at Founding Farmers nearby.
KOP extends a 10% restaurant-industry after 10 p.m.
KOP Grill & Tavern, 128 Town Center Rd., King of Prussia: Hours: 11 a.m.-midnight Monday-Friday, 9 a.m.-midnight Saturday and Sunday (brunch till 2 p.m.).
What you’ve been eating this week
Instagram
Dessert for breakfast? That’s what @keengreen experienced at the Sabrina’s location at 21st and South Streets in the form of carrot cake-stuffed French toast. (Ooh. A vegetable, too.) The prospect of hot flautas and halal Mexican cooking from Don Panchito at 3180 Grant Ave. in Northeast Philly (aka @halal_mexican) intrigued @na_rothschild, who came back with an Instagram reel.
That quiz I promised you
Wine writer Marnie Old praises the malbecs from this country for their stellar quality-to-price ratio. Which country?
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