Yangi retseptlar

Eddi Xuang allaqachon 2 -kitobga yozilgan


Uning "Qayiqdan yangi" xotirasi yanvar oyida nashr etilgan va hozirda "Yashirin birodar" deb nomlangan.

Baohausning Tayvanlik oshpazi Qizlar Recipper) Eddi Xuang allaqachon bor ikkinchi kitob yozish uchun imzolandi, birinchi kitobi chiqqanidan bir oy o'tib Qayiqdan yangi (29 yanvarda debyut qilgan).

Eater bizga ushbu so'nggi yangilik haqida ma'lumot beradi va shuni ta'kidlaydi: Nashriyot bozori) haqida hikoya qiladi Yashirin birodarBu erda Xuang va uning ukasi materik Xitoyga "faqat Nyu-Yorkdagi bilimdon va o'rta maktab mandarinlari bilan qurollanib, Pekin ko'chalarida oziq-ovqat sotuvchisi bo'lishadi".

Bu e'lon Huangning VICE shousining Mayami epizodidan so'ng darhol keladi; aka -uka Huanglarning duetlari kelgusi ko'rsatuvlarda namoyish etiladimi yoki yo'qmi hali ko'rilmagan. Bu orada, Publishers Marketplace bu immigrantning kimligi haqidagi hikoya bo'lishini aytadi (Xuang bilan davom etayotgan mavzu), bu erda ikki aka-uka o'z oilaviy hikoyalarini o'zgartirib, "dunyodagi eng tez rivojlanayotgan iqtisodiyotning g'arbiy-g'arbiy qismidagi biznes sarguzashtini" davom ettiradilar. ". Chop etish sanasi hali e'lon qilinmagan.


Qadimgi retseptlardan yangi biznes g'oyalarini tayyorlash

Hamma ajoyib g'oyalar yangi emas. Ba'zida "Eski dunyo" tushunchalari tadbirkorlarga aql bovar qilmaydi.

Boshlang'ichlar qadimiy taomlardan tortib go'zallik marosimlarigacha o'ziga xos vintage tuyg'usiga ega bo'lgan biznesni yaratish uchun hamma narsaga tayanishi mumkin. Masalan, zargarlik kompaniyasi qo'shimcha ma'noga ega bo'lgan mahsulotlarni loyihalash uchun buddist va hind ramzlaridan foydalangan, sutli ichimliklar ishlab chiqaruvchi iste'molchilarga shifobaxsh xususiyatlari bilan mashhur Sharqiy Evropadagi qatiq ichimligi bilan tanishgan.

Ammo qadimiy g'oyalarga asoslangan hayotiy biznesni yaratish juda qiyin: siz qanday qilib g'oyani yangi, yanada kengroq bozorga yoqadigan innovatsion mahsulotga aylantirasiz? Va yangi iste'molchilarga mahsulot merosi haqida qanday ma'lumot berasiz?

Mana, bu kabi muammolarni muvaffaqiyatli hal qilgan va "Eski dunyo" kontseptsiyasini modernizatsiya qilish orqali o'z biznesini qurgan to'rtta kompaniyaning ko'rinishi.

Kompaniya: Baohaus, Nyu -York
Mahsulot: Bug'langan bulochkalar
Ta'sischi: Eddi Xuang

Xitoy afsonalarida aytilishicha, Baozi deb nomlangan bug'langan bulochkalar III asrning Uch Shohligi davrida harbiylar tomonidan iste'mol qilingan. Va hanuzgacha Tayvan va Osiyoning boshqa qismlarida Baozi (Mantu deb ham ataladi) atrofdagi eng mazali ko'cha atirlaridan biri bo'lib qolmoqda.

Bug'langan bulochkalar Nyu -Yorkning Chinatown shahrida va Osiyo muhojirlari ko'p bo'lgan boshqa mahallalarda ham sotiladi. Ammo Eddi Xuang bug'langan bulochkalarni Manxetten taomlari sahnasiga olib chiqish va ularni katta taom bo'lmagan taom iste'mol qilish uchun yangi biznes imkoniyatini ko'rdi. Uning kontseptsiyasi ishladi. 2009 yilda ochilgan Baohaus restorani allaqachon katta maydonga aylanib, ishchilar soni 2 tadan 18 taga ko'paydi.

Manxettenning Sharqiy qishlog'ida joylashgan Baohaus o'z mijozlarini Nyu-York universitetining yaqinidan jalb qiladi va dam olish kunlari ertalab soat ikkigacha ochiq qoladi. & Quot; Odatda Tayvanda nonushta qo'shimchalarida sotiladi. Kaliforniya shtatidagi buvisi. "Men lazer disklardan xitoy musiqasini chalmayapman", deydi Xuang.

Baos o'rtacha 3 dollar turadi va Tayvan qizil shakar, tuzlangan turp va maydalangan er yong'og'i kabi ingredientlarni o'z ichiga oladi. Har qanday kunda restoran 350 dan 550 tagacha baos sotadi. Huangning aytishicha, sarmoyasini buzish uchun atigi bir necha oy kerak bo'lgan. U daromadni oshkor qilmaydi, chunki u restoran biznesi raqobatbardoshligini aytadi, lekin Nyu -Yorkning boshqa joylarida kengaytirishni o'ylayotganini qo'shimcha qiladi.

Kompaniya: Tatcha, Sietl
Mahsulot: Aburatorigami (yapon yozuv qog'ozlari)
Ta'sischi: Viki Tsay

Chinni teriga ega bo'lgan yapon geyshasi go'zallik haqida ilhom manbai hisoblanadi. 33 yoshli Viki Tsay qadimiy yaponiyalik qadimiy mahsulotlarga e'tibor qaratadigan, ikki yoshli Tatcha go'zallik kompaniyasini ishga tushirib, geyshaning madaniyatiga qiziqib qoldi. Kompaniyaning birinchi mahsuloti - aburatorigami, hashamatli oltin bargli qorong'i qog'ozlar bo'lib, ular bo'yanish joyida saqlanib qoladi, yog'ni kamaytiradi va yuzni yoshartiradi. Formulani befarq qoldirib, Tsay mahsulotni tushunishga yordam berish uchun geysha bilan uchrashdi. & Quot; Men shunchaki Yaponiyaga borib, ularning go'zallik marosimlarini kuzatgan bo'lardim & quot; deydi Tsay, mahsulotlarni tadqiq qilish va ishlab chiqish uchun oldinga va orqaga. bu hayratlanarli va toza va ularni xom shaklda baham ko'ring. & quot

U quritilgan qog'ozlar oltin barglarni tayyorlash jarayonining yon mahsuloti ekanligini va geyshadan oxirgi 300 yil davomida ishlatilganligini bilib oldi. Uning so'zlariga ko'ra, hunarmandlar oltin metallni himoya qilish uchun qog'ozga zarba berishgan va geyshalar ishlatilgan qog'ozlarning afzalliklarini sirli ravishda kashf qilishgan.

Zamonaviy iste'molchilarni o'qitish uchun Tatcha veb -sayti va karton qadoqlash tarixning bir qismini beradi. Tsayning aytishicha, u qog'ozdan ishqibozlar o'tmishdagi ekzotik narsalarni boshdan kechirishga intilishlarini bilgan.

Tatcha beshta doimiy xodimga ega va o'sib bormoqda. Tsay moliyaviy natijalarni muhokama qilmaydi, lekin Tatcha blotting qog'ozlarini 200 ta onlayn va g'ishtli sotuvchilar olib yurishini va bugungi shouda namoyish etilganligini ta'kidlaydi. Oktyabr oyida u xaridorlar uchun kechki sumkalarda olib yurishi mumkin bo'lgan, ko'mir rangli kichikroq qog'ozli qog'oz paketlarini ishga tushirdi. Tsay kelasi yili kamida ikkita qo'shimcha go'zallik mahsulotini sotishni rejalashtirmoqda, biroq aniqlik kiritishdan bosh tortdi, chunki u hali ham tafsilotlarni o'ylab topayotganini aytdi.

Kompaniya: Satya zargarlik buyumlari, Nyu -York
Mahsulot: Ruhiy ilhomlangan zargarlik buyumlari
Ta'sischilar: Satya Skainetti va Bet Torstrik-Uord

O'n yil oldin, Satya Skainetti va Bet Torstrik-Vard zargarlik biznesining boshqa turini rivojlantirishni xohlashdi va o'z sayohatlaridan ilhom olishdi va Tailand va Hindiston kabi joylarda topilgan qadimiy talismanlarning ko'plab ramzlarini oldilar. Ular zargarlik buyumlarini yaratdilar, ularga yomon ko'zdan himoya qilish uchun Xamsa va hinduizmdagi to'siqlarni yo'q qiluvchi Ganesha kabi ramzlar kiradi.

Kompaniyaning mijozlar bazasini kengaytirish va haqiqiyligini saqlab qolish katta muammo bo'ldi. Zargarlik buyumlari moda yoki tendentsiya bilan emas, balki chuqur ma'noga ega,-deydi 40 yoshli Tostrick-Ward.

Yoga Journal ma'lumotlariga ko'ra, dastlab AQShda 6 milliard dollarlik bozorni ifodalovchi yogislarga e'tibor qaratilgan-Satya hozirda o'zining zargarlik buyumlarini reklama chizig'ida ruhiy ilhom bilan tasvirlangan. Kelgusi yil o'zining 10 yillik yubileyiga yaqinlashganda, kompaniya o'z bozorini 350 dan ortiq chakana sotuvchilarni o'z ichiga olgan holda kengaytirdi, jumladan Barneys Nyu-York va Amazon.com.

So'nggi besh yil ichida sotish har yili kamida 15% ga oshdi, deydi Tostrick-Ward. U bu muvaffaqiyatni qadimgi talismanslarning kuchli ma'nolari bilan bog'laydi.

Kompaniya: Lifeway Foods, Morton Grove, Ill.
Mahsulot: Kefir, probiyotikli qatiq ichimligi
Ta'sischi: Maykl Smolyanskiy

Kefir, aniq aytganda, uzoq vaqtdan beri Markaziy Osiyo va Sharqiy Evropaning ratsionida asosiy taom hisoblanadi. Ammo 1986 yilda Lifeway Foods uni Chikago hududida sotishni boshlaganda, qatiq ichimligining mashhurligini amerikalik iste'molchiga tarjima qilish qiyin edi. Tabiiy ovqatlar hali ham keng tarqalmagan edi, - deb eslaydi bosh ijrochi direktor Julie Smolyanskiy, - 2002 yilda otasi Maykl vafotidan keyin biznesni o'z qo'liga olgan. unga. & quot

20 yildan ko'proq vaqt o'tgach, mahsulot asosiy oqimga aylandi va Wal-Mart va Whole Foods kabi yirik chakana sotuvchilar tomonidan sotilmoqda. Kompaniya doimiy yangilik va iste'molchilar ehtiyojlarini tushunish qobiliyati tufayli rivojlandi, deydi Smolyanskiy. Ichkiliklarga oddiy xizmat qilish o'rniga, Lifeway muzlatilgan anorni o'ylab topdi. Shuningdek, u bolalar uchun nonushta qutilari uchun qulay sumkalarni ishlab chiqardi. & Quot; Muzlatilgan kefirni 2000 yil oldin sotilmagan, - deydi Smolyanskiy. 300 kishi ishlaydigan ochiq kompaniyaning sotuvi 2010 yilda 63,5 million dollarni tashkil etdi va 20,3 million dollar foyda ko'rdi. Bu yil Smolyanskiy 80 million dollarlik sotishni kutmoqda, bu esa daromadni 20 foizga oshiradi.

36 yoshli Smolyanskiyning aytishicha, kefirning sog'liq uchun foydasini oshirish oson bo'lmagan. U butilkalarni sog'lom bakteriyalar bilan probiotik deb etiketlay boshlaganida, sodiq mijozlarning noroziligi paydo bo'ldi. & Quot; Kefir va qatiq har doim probiyotik mahsulot bo'lgan, lekin buni hech kim bilmasdi & quot; Oziq -ovqat bilan "bakteriyalar."


Bu bahorda bir millionga yaqin odam Obamacare qamroviga yozildi.

Bir millionga yaqin amerikaliklar Bayden ma'muriyati fevral oyida boshlangan maxsus ochiq ro'yxatga olishning birinchi 10 haftasida "Arzon narxlarda parvarish qilish to'g'risida" gi qonunga a'zo bo'lishdi.

15 -fevraldan 30 -aprelgacha Obamacare dasturida jami 940,000 kishi ro'yxatga olindi. Yangi ro'yxatdan o'tganlarning deyarli yarmi o'tgan oy, Kongress so'nggi rag'batlantirish paketiga kiritilgan milliardlab subsidiyalarni qo'shgandan so'ng, qamrovni sotib oldi.

Ushbu qo'shimcha moliyalashtirish bilan Healthcare.gov iste'molchilari to'laydigan o'rtacha oylik mukofot aprel oyida ro'yxatdan o'tganlar uchun fevral va mart oylarida 117 dollardan 86 dollarga tushdi (yangi subsidiyalardan oldin).

Ro'yxatdan o'tishning ko'payishi tibbiy sug'urtaga bo'lgan talabning oshib borayotganidan dalolat beradi. Ko'pgina amerikaliklar pandemiya paytida ish bilan ta'minlanishdan mahrum bo'lishdi, va ilgari sug'urtalanmaganlar o'zlarini yangi qamrab olishga qiziqish bildirishdi. Bu raqamlar federal hukumat boshqaradigan bozorlari bo'lgan 36 ta shtatda ro'yxatdan o'tishni aks ettiruvchi yangi sug'urta ro'yxatga olishlarini hisobga olmaydi.

Ko'tarilish, ehtimol, bu imkoniyat haqida oshkoralikning oshishi, mukofotlarga ko'proq moliyaviy yordam mavjudligi va pandemiya bilan bog'liq sog'liq qo'rquvini aks ettiradi. Trump ma'muriyati Healthcare.gov uchun reklama va marketingni keskin qisqartirdi. Bayden ma'muriyati ushbu o'zgarishlarning ko'pini bekor qilib, yangi ro'yxatga olish davrini reklama qilish uchun 100 million dollar sarflashga majbur bo'ldi.

Yangi subsidiyalar ko'plab amerikaliklar uchun sug'urta narxining sezilarli darajada o'zgarishiga olib keladi. Taxminan to'rt millionga yaqin sug'urta qilinmaganlar, Kaiser Oilaviy Jamg'armasi tahliliga ko'ra, hech qanday mukofot olmaydigan rejalarga ega bo'lishlari mumkin (hukumat subsidiyasi butun oylik xarajatlarni qoplaydi).

Daromad darajasi yuqori bo'lgan boshqa guruh birinchi marta moliyaviy yordam olish huquqiga ega. Ba'zi oilalar yiliga 10 ming dollardan ortiq chegirmaga ega bo'lishadi. Rag'batlantirish to'g'risidagi qonun loyihasiga ko'ra, bu yangi subsidiyalar 2022 yil oxirigacha davom etadi. Lekin prezident amerikalik oilalar rejasi to'g'risidagi qonun doirasida ularni uzaytirishga harakat qilishini aytdi.

Bo'lim ma'lumotlariga ko'ra, Obamacare dasturida ro'yxatdan o'tgan ikki millionga yaqin amerikaliklar yangi subsidiyalardan foydalanish uchun bozorga qaytishdi. Bu raqam yangi chegirmalarga ega bo'lganlarning bir qismini bildiradi. Bayden ma'muriyati rasmiylari subsidiyalarni avtomatik yangilashni tanladilar va buning o'rniga iste'molchilarni qaytib kelib, ularni alohida so'rashga undashdi.

Yangi chegirma olish huquqiga ega bo'lgan har bir kishi oxir -oqibat oladi, lekin hozir ro'yxatdan o'tganlar har oy o'z sug'urtasida chegirmaga ega bo'ladilar, kelmaganlar esa kelgusi yil soliq to'lashda pulni qaytarib olishadi.

Aksariyat shtatlarda sog'liqni saqlash rejalariga ro'yxatdan o'tish joriy yilning 15 avgustigacha davom etadi.


Ilova, men nonushta qilmasligimni va buni o'zgartirishning iloji yo'qligini hisobga olmaydi .. shuningdek, men oxirgi 2 yil mobaynida uglevodlardan past bo'lganman (kuniga 90 grammgacha. Bu reja menga 52 g. uglevodlar faqat nonushta uchun, lekin bu mening mikro cheklovlarimni hisobga olmaydi .. juda asabiylashadi.

Menga endigina diabet kasalligi tashxisi qo'yildi, shuning uchun men imkon qadar ko'proq ma'lumot to'pladim va tadqiq qildim. Shifokor menga uglevodlar miqdori kam bo'lgan dietaga rioya qilishni taklif qildi. Men nimadan qochish kerakligini juda yaxshi bilardim, lekin mening qandli diabetimdan foydalandim. Umid qilamanki, dori -darmonlardan voz kechaman.


FOB Eddi Xuangni "Qayiqdan yangi" kitobini o'qib, o'zini baxtli his qiladi


Bu Eddi Xuangning hikoyasi bilan bog'liq bo'lishi mumkin deb o'ylaydigan oziq -ovqat bezoriligidan boshlanadi. Aql bilan, u kitobni dimsum bilan boshlaydi, shuning uchun bu menga qiziqish uyg'otdi, lekin u dimsum haqida 2 sahifadan kam gapirdi. Oziq -ovqat ta'qib qilsa -da, sinfdoshlari aytganidek, uning ovqatidan yomon hid keladi, u oq bolaning tushliklarini xohlaydi, bu erda mening xotiralarim qaytadi. Men uchun bezorilik maktabda bo'lmagan va bolalar tomonidan emas edi. Sharhlar, har doim kattalar va asosan oq urg'ochilar, onam tayyorlagan taom uyning hidini keltirgani, yoki men eshitmagan, men eshitmagan, ichmagan narsalarim, unchalik ham sinab ko'rilmagan, - bu “ yalpi ” men kechira olmasligimdan uy hayvonim. Albatta, ular menga yoki hech kimga zarar etkazish uchun mo'ljallanmagan bo'lishi mumkin, lekin ular hech qachon yaxshi niyatda emas. Ular ma'ruzachi bilan to'qnash kelishga juda oz, shuning uchun men ma'ruzachiga u mening butun madaniyatimni hurmat qilmasligini aytishning iloji yo'q. Bu har safar qo'lingizni yuvganingizda sezadigan qichitqi qichitqi.

Eddi Xuang va men hech qanday umumiy narsaga ega emasmiz, faqat ikkalamiz ham Osiyo ota -onasidan tug'ilganmiz. U basketbolni yaxshi ko'rar edi, o'zini xip -xop qo'shiqlarida ko'rardi, giyohvandlik bilan shug'ullanardi (va ularni sotadi), restoran oshxonalarida ishlaydi, o'rta maktabda voyaga etmagan va kollejda sinovdan o'tgan. Men o'sganman, adabiyot, matematika va fan musobaqalarida qatnashganman. U Sharqiy sohilda yashaydi. Men Texas va janob hududida yashayman. U mashhur odam. Men ko'pchilik model ozchiliklardanman. Undan farqli o'laroq, menda sinfdoshlarim osiyolik bo'lganim uchun meni bezorilik qilishmagan, chunki men omadli edim, men o'rta maktabni kechgacha Amerikada bo'lmaganman. Vetnamda, hech bo'lmaganda, o'sha paytlarda, siz yaxshi baholar olganingizda, sizning sinfdoshlaringiz sizni yomon ko'rmaydilar, zo'r bolalar futbol o'ynaydigan yoki cheerleader jamoasida o'ynaydigan bolalar emas (Vyetnamda cheerleading degan narsa yo'q) maktablar), va faqat fan yoki Star Trek haqida zerikarli, obsesif tarzda gapiradigan, o'qishni va yaxshi baho olishni yaxshi ko'radigan har bir kishiga yomon nom beradigan gapiruvchi yo'q. Shunday qilib, Humble High-da men tushlik paytida sinfdosh do'stlarim guruhiga qo'shildim, biz kutubxona yonida o'tirdik, keyin fizika professori bo'lishni xohlagan holda kollejga bordim. Amerika so'zlari bilan aytganda, men katta nodonman. Lekin men "Katta portlash nazariyasi" da Sheldon bilan bir xil bog'liqlikni his qila olmayman. Bu shou - bu barcha fan talabalari va olimlarni olimning tashqi ko'rinishi va xulq -atvori haqidagi noto'g'ri stereotipga boks qilishning arzon urinishi. Men bilgan bitta haqiqiy fizik ham Sheldon qutisiga to'g'ri kelmaydi. Ammo, men o'rgatgan, o'zlarini olim bo'lishni xohlaganliklari uchun o'zlarini o'sha qutiga soladigan bir nechta talabalar, bu qutiga mushukdek mos keladi. BBT kabi shoular o'smirlarni to'g'ri qolipni bilmasdan, o'zlarini noto'g'ri qoliplarga aylantirishga majbur qiladi, agar bitta bo'lsa ham.

Ha, biz o'zimizni qoliplarga moslamasligimiz kerak, va men Ediya Xuangning hikoyasini, biz osiyolik ekanligimizni aytib, o'zimni Osiyo qolipiga moslashtirishga urinishdan biroz qo'rqaman.


Qayiqdan yangi: Xotira

Bu kitob sizga yoqadimi yoki yo'qligini bilish uchun LibraryThing -ga yoziling.

Bu kitob haqida hozirgi suhbatlar yo'q.

Men uni faqat 2 yulduz bilan baholadim, chunki bu mening kitobim emas. Men uning Amerikada ozchilik bo'lishini aytgan ba'zi gaplari bilan bog'lanishim mumkin edi. Men boshqa o'qimagan bo'lardim va ehtimol bu kitobni tavsiya qilmayman, lekin o'qiganimdan xursandman. Men bilan haqiqatan ham gaplashadigan bitta iqtibos bor edi, ayniqsa bu menga yaqin bo'lgan mahallada ro'y berayotganini hisobga olganda, u asosan latinolar yashaydigan mahallaga keladi, u o'zini yaxshiroq, "sog'lom", fruteriya ochib berayapti deb aytadi.

"Siz kerakli joyga kredit berasizmi yoki ommaviy axborot vositalariga sizni Marko Poloning navbatdagi devori ortidagi barbarlardan ziravorlar olib, ularni" qayta ishlashga "ruxsat berishiga ruxsat berasizmi? Eng g'azablantiradigan narsa - bu milliy taom emas, degan fikr. Bu juda yaxshi, chunki bu la'nat. Siz tashrif buyurishdan oldin biz yaxshi edik, keyin ham biz yaxshi bo'lamiz. Agar sizga bizning taomimiz yoqsa, juda yaxshi, lekin menga aytmang, siz uni tozalaysiz, yaxshilang, Yoki uni ko'taring, chunki bu kerak emas yoki mumkin emas. Bizga tanglayni tozalash uchun oziq -ovqat missionerlari kerak emas. Bizga oshxona va kabinetlardan tashqaridagi imkoniyatlar kerak. " (Elektron kitobning 248-beti) ()

Bu teledasturga aylanishi kerak bo'lgan xotira emas. Menda televizor yo'q va men ko'rsatuvning bir qismini ko'rmaganman. Ammo uning atrofidagi shov -shuv bilan (bu birinchi haftalardan keyin tushib ketganga o'xshaydi, bu meni kelgusi yil davom etadimi, degan savol tug'diradi), men buni otib tashlayman deb o'yladim. Bu kutubxona navbatidan o'tishi uchun menda ancha vaqt kerak bo'ldi va bu yana bir bor vaqtni behuda sarflaganimni isbotladi.

Bu uning birinchi avlod xitoylik amerikalik haqidagi hikoyasidir, uning ikkala oyog'i ham oyog'ini bog'lab qo'ygan edi (agar siz bu nimani anglatishini bilmasangiz, Google "oyoqni bog'lab qo'yadi". Agar siz yaqinda ovqatlangan bo'lsangiz, buni qilishni tavsiya etmayman) yoki jirkanch) va AQShda yangi hayot qurmoqchi bo'lgan ota -onalar. Afsuski, pop madaniyati va rap qo'shiqlari bilan chalkash gap -so'zlarni chetlab o'tish juda qiyin edi. U haqiqatan ham etarli ish qilmagan yoki sahifalarni muhim materiallar bilan to'ldirishga tayyor edi. Men haqiqatan ham yoshga yaqin va shunga o'xshash tarbiya menga u bilan munosabatda bo'lishga yordam beradi deb o'ylagandim, lekin qaysidir ma'noda uning yozuvi imkonsiz deb topdim.

Men boshqa joyda Roy Choi va "039" ning "LA o'g'li" moslashish uchun eng yaxshi tanlov bo'lardi, deb o'ylayman. Men Choi 's kitobi bilan bog'liq muammolarga duch kelganimda (bu men xohlaganimdan kam esdalik edi), men bunga qo'shilaman. Choi o'zining qimorbozligi, o'sib -ulg'aygan kurashi va boshqalar haqida gapirganda, u juda ta'sirli edi va bu meni ko'proq bilishni xohladi. Bu kitob bilan men uning tugashini kuta olmadim. Va men ham Choy bilan aloqada bo'lolmasam ham, Emi Tan haqida ham shunday deyish mumkin, lekin ularning yozuvi ajoyib va ​​ta'sirli edi. Huang 's haqiqatan ham 't emas.

Bu blog sifatida yaxshi bo'lardi yoki hech bo'lmaganda nasrni qisqartirish va kitobni qisqartirish uchun yaxshiroq muharrir kerak edi. Va men bu uslubning ashaddiy muxlisi bo'lmasam -da, menimcha, agar Xuang boshqa taomlar/oshxonalar/restoranlarning xotiralariga o'xshagan bo'lsa (biror narsaning bo'limi, keyin har birining oxirida bobda aytib o'tilgan retsept yoki bir nechtasi) kitobning oxirida), umuman olganda ancha kuchliroq bo'lishi mumkin edi.

Bu shou muxlisi bo'lganlar uchun yaxshi tavsiya deb ayta olmayman. Boshqa sharhlarga asoslanib, Osiyodan kelgan immigrantlar tajribasi va AQShda tug'ilgan bolalar tajribasi bo'yicha ish qidirayotganlar bunga ahamiyat bermasligi mumkin. Shaxsan men buni umuman tavsiya qilmayman va agar siz haqiqatan ham qiziqsangiz kutubxonaga borishni taklif qilaman. ()


Haqiqiylik: Amerikada xitoy taomlarining evolyutsiyasi, Akshitha Adhiyaman

Tut ko'chasidan o'tib, men qisqa binolarda osilgan to'q to'q sariq chiroqlar va o'qiy olmaydigan belgilar bilan to'ldirilgan belgilar bilan kesishgan joyni bosib o'tdim. Bir necha soniya oldin, men yosh, jonli SoHo ko'chalarida yurardim, keyin qandaydir tarzda bu yangi dunyoga kirib keldim. Men ilgari hech qachon Chinatownda bo'lmaganman, garchi men har doim Nyu -York shahriga juda yaqin yashagan bo'lsam ham. Madaniyatning boshqa shaharlardan farqini ko'rish juda qiziq edi va men uni o'rganishga tayyor edim. Muzeylar, ibodatxonalar, novvoyxonalar, oziq -ovqat do'konlari, mayda muzqaymoq do'konlari va boshqalar bor edi. Restoranlar juda hayratlanarli edi, shuning uchun men va men oilam bilan ko'chaning burchagidagi shinam taomxonalardan biriga joylashishga qaror qildik. Menyu biz ilgari tashrif buyurgan boshqa xitoy restoranlariga juda o'xshash edi, shuning uchun biz odatdagi atirlar, sho'rvalar va qo'shimchalarga buyurtma berdik. Bu taom Amerika bo'ylab juda ko'p odamlarning tanglayiga moslashgani menga qiziq edi. Nega faqat kanton taomlari mashhur bo'lib ketdi? An'anaviy xitoy taomlarining katta farqlari qaerdan paydo bo'lgan? Mahalliy taomlarning mavjudligi har doim xitoylik muhojir oilalarda katta ahamiyatga ega bo'lgan, chunki bu ularga o'z uylarining bir qismini saqlashga imkon beradi, shu bilan birga u Amerikada xitoy oshxonasining yangi uslubiga aylandi, bu hozirgi kunda keng tarqalgan.

Amerika Qo'shma Shtatlariga Xitoy immigratsiyasining birinchi to'lqini 1815 yilda sodir bo'lgan. O'shandan beri Amerikaga malakali ishchilar, ishchilar va boshqalardan iborat 2,3 milliondan ortiq xitoylik muhojirlar joylashdi (Zong 2017). Xitoyliklar G'arbda temir yo'l tizimini rivojlantirishda muhim rol o'ynadilar va fuqarolar urushidan keyin qullar ilgari qilgan ishlarni tanlash orqali iqtisodiyotni qurishda yordam berishdi. Yangi erga joylashib, bu xitoylik ishchilar o'z vatanlarini eslash uchun ovqatdan foydalanishdi: "Xitoy taomlari nafaqat o'ziga xos ta'mi, balki xotirasi bilan ham muhim edi" (Chen 2017). Ularning madaniyatida oziq -ovqat kuchli oilaviy qadriyatlarni ta'minlashda va odamlarni birlashtirishda muhim rol o'ynaydi. Yangi erga, yangi hayotga joylashish bilan bog'liq bosimni muvozanatlash uchun ular qandaydir tanishlikni xohlashardi. Bu erda bo'lgan bir nechta xitoy restoranlari asosan bu muhojirlar uchun ochiq bo'lgan va ular loviya va guruch kabi arzon, ammo samimiy taomlar bilan ta'minlangan.

Garchi bu muhojirlar umuman Amerikaning o'sishini qo'llab-quvvatlagan bo'lsalar-da, boshqa ko'plab ishchilar ularni ish bozorida qo'shimcha raqobat sifatida yomon ko'rishgan: "Qo'shma Shtatlardagi ko'plab xitoy bo'lmagan ishchilar siqilib ketishi mumkin bo'lgan xitoylik ishchilarga g'azablanish uchun kelishdi. ularni ishdan bo'shatish "(AQSh Davlat departamenti). Ular ancha kam kompensatsiya uchun ko'proq vaqt ishlashga tayyor edilar. Ishga joylashish uchun kurashishdan tashqari, xitoylik bo'lmagan ishchilar, ular orasidagi farqni, ularni salbiy belgilash mexanizmi sifatida ishlatgan. Bu dushmanlikning kuchayishi 1882 yilda Xitoyni chetlatish to'g'risidagi qonunni qabul qilib, bu immigrantlarning fuqarolikka aylanishiga to'sqinlik qildi va immigratsiyani cheklab qo'ydi. Bu kamsitish taranglikni kuchaytirdi va ko'plab xitoylik ishchilarni ishdan bo'shatdi. Ular Sharqiy qirg'oqqa ko'chib ketishdi va avvalgidek gullab -yashnash uchun kurashishdi. Tirikchilikdan umidlari uzilib, ular kir yuvish va restoranlarni ochish bilan shug'ullanishdi, hali ham asosan xitoyliklarga tegishli bo'lgan ikkita turdagi biznes: "Ovqat pishirish ham, tozalash ham ayollarning ishi edi. Ular oq ishchilarga tahdid qilmaganlar »(Li 2008). Bu xitoy oshxonasi va madaniyatining ulkan kengayishining boshlanishi edi, u hozir Amerikada asosiy biznesga aylandi.

Bu xitoy restoranlari, ayniqsa, Richard Niksonning Xitoyning Pekin shahriga mashhur tashrifidan so'ng, gullab -yashnagan. Bu, immigratsion islohotlarga qo'shimcha ravishda, ularning restoran biznesining jadal o'sishiga olib keldi (Rude 2016). Barcha taomlar orasida cho'chqa go'shti Qo'shma Shtatlarda epidemiya kabi tarqaldi. Hamma go'sht va sabzavotlarning ajoyib aralashmasi va lazzatlarning murakkab muvozanatidan zavqlanardi. Ko'pchilik buni Xitoyning milliy taomlari deb o'ylagan va uni o'ziga xos va ekzotik taom deb o'ylashgan. Shunga qaramay, bu xitoy taomlari emas edi. Xitoylik oshpazlar amerikaliklarga dengiz bodringi yoki tovuq oyoqlari kabi haqiqiy taomlarni bera olmasliklarini bilishardi. Chop suey, aslida "qarama -qarshiliklar" degan ma'noni anglatadi va faqat bir -biriga aralashtirilgan ingredientlarning qoldiqlari edi (Jurafskiy 2014). Xitoy elchisi Li Xung-Chang o'z mehmonxonalarida unga berilgan taomni iste'mol qilishdan bosh tortganida, cho'chqa go'shti paydo bo'lgan deb taxmin qilingan. Uning shaxsiy oshpazlari, mavjud bo'lgan ingredientlar bilan qo'lidan kelgancha o'ylab topdilar, bu esa cho'chqa go'shti yaratdi. Shundan so'ng, odamlar bu an'anaviy taomni tatib ko'rish uchun navbat kuta boshladilar va uning tashrifi bu "chop suey fad" (Kongress kutubxonasi) ga uchqun bo'ldi. Shunga qaramay, Jennifer Lining tadqiqotlari shuni ko'rsatadiki, bu taomni yaratilishining aniq bir joyi yo'q edi, lekin mayda -chuyda bo'lishga olib kelgan juda ko'p kichik voqealar va qismlar bor edi (Li 2008). Bu taom xitoy oshxonasi qanday rivojlangani va Amerikada mashhur bo'lganiga birgina misol.

Hozirgi kunda Xitoy restoranlarida katta gap General Tso tovuqi. Bu bugungi kunda eng mashhur xitoy taomidir va odatda minglab xitoylik menyularda eng mashhur yoki birinchi raqamli oshpaz hisoblanadi. Chuqur apelsin, o'tkir sos og'izni to'ydiradi va tovuqning mayda bo'laklari juda achchiq. Agar siz buni xitoyliklardan biriga ko'rsatsangiz yoki Xitoyda restoranlardan birida so'rasangiz, ular sizga hayron bo'lib qarashadi. Li general Tsoning kimligini va taom qanday paydo bo'lganligini bilish uchun safarini davom ettirdi. U qishloqqa chuqur sayohat qildi, tushkunlikka tushdi, chunki hech kim bu taomni bilmas edi. U nihoyat generalning tug'ilgan shahrini topdi va birinchi marta asosiy taomni tayyorlagan oshpaz Peng bilan uchrashdi. Oxir -oqibat, uning javobini va kelib chiqishini topganidan xursand bo'lgan Li, general Tsoning tovuq retsepti bilan tishlab oldi va chalkashib ketdi va aslida hafsalasi pir bo'ldi: “Shirinlik qayerda edi? Xiralikmi? Buning o'rniga u kuchli sho'r ta'mga ega edi "(Li 2008). U va boshqa millionlab odamlar sevgan va qadrlagan taomlar asl nusxaning ta'mi va tuzilishiga yaqin emas edi. Pengning maxsus retseptining mashhur versiyasiga bo'lgan munosabati haqida o'qish hatto achinarli edi. U ketayotganda, "Xitoy oshxonasi Amerika biznesiga ta'sir ko'rsatdi" (Li 2008). Xitoy taomlari Amerikada maqbul va yoqadigan bo'lishi uchun, oshpazlar bu taomlarni "shirinroq, suyaksiz va ko'proq qovurilgan" qilib qo'yishdi: General Tsoning tovuqining uchta aniqlovchi xususiyati (Rude 2016). Bu an'anaviy taomlarning barchasi xitoy oshxonasining o'ziga xosligini o'zgartirib, shu taomni iste'mol qilayotgan amerikaliklar bunga ko'nikishdi va uni haqiqiy deb hisoblashdi.

Bu xitoy taomlarining ko'pchiligi nafaqat boshqa madaniyatga ega bo'lgan, balki boshqa resurslarga ega bo'lgan yangi muhitda yashash tabiati tufayli o'zgargan. Ular o'z bizneslarini davom ettirishi uchun Amerika didiga mos ravishda tobora ko'proq moslashgan. Odatda haqiqiy retseptlarda ishlatiladigan sabzavotlar-bu bambuk novdalari yoki xitoy karamidir, xitoy-amerikalik oshxonadagi mashhur taomlar brokkoli va sabzi bilan to'ldirilgan (Chan). Ko'pgina taomlar odatda mazali edi (xuddi Chef Pengning General Tso ’s tovuqi kabi), lekin amerikaliklarning yumshoqroq, shirinroq narsalarga bo'lgan ta'mi va tozalangan shakarga bo'lgan qulayligi tufayli retseptlar asta -sekin o'zgardi. Amerika aholisi, shuningdek, qisqichbaqalar va qaymoqli pishloq bilan to'ldirilgan, odatdagidek ishtaha sifatida iste'mol qilinadigan, qisqichbaqalar rangonini ham yoqtirishdi. Bu ham hayratlanarli, chunki sut mahsulotlari odatda Xitoy oshxonasida iste'mol qilinmaydi (Jurafskiy 2014). Sut mahsulotlarini ishlab chiqarishga hech qachon ahamiyat berilmagan va aholining katta qismi ham laktoza intoleransiga ega. Bu yangi sabzavot va sut mahsulotlarining Amerikada ko'proq bo'lishi ularni oziq -ovqat mahsulotlariga qo'shilishiga olib keldi.

Xitoy oshxonasi birinchi marta rivojlana boshlaganda, aholining ko'p qismi kambag'al bo'lib, o'z taomlarini saqlashning to'g'ri usullariga ega emas edi. Shu sababli, Xitoy oshxonasi tovuqlar, baliqlar, cho'chqalar va dengiz mahsulotlarining deyarli har bir tana qismlari bilan to'ldirilgan (Li 2008). Bugungi kunda bu amerikaliklar uchun qo'zg'olon deb hisoblanishi mumkin, chunki ular hayvonlarning insoniyligini his qilish uchun qaysi to'qimalar va hayvonlarning qaysi qismlarini iste'mol qilishlari mumkin. Shu sababli, xitoy -amerikalik taomlar tovuq ko'kragidan foydalangan holda, ularni mayda bo'laklarga bo'lib, terisiz va suyaksiz kesib tashlagan. O'sha paytda ularning pishirish uslubida yana ko'p cheklovlar bo'lgan. Li shunday deydi: "Oziq-ovqat quritilishi yoki tuzlangan bo'lishi kerak edi ... qovurish mashhur usul edi, chunki u kam yog' ishlatgan va energiyani tejagan" (Li 2008). Amerikada rivojlanayotgan xitoy taomlari bunday muammolarga duch kelmadi, chunki muzlatgich kabi asboblar bor edi va go'shtni saqlash uchun tuz ko'proq ishlatilgan. Xitoyliklar, shuningdek, nonvoyxonalar va pishiriqlar bo'limida etishmayotgan pechlardan foydalanishni yaxshi bilishmagan. An'anaviy xitoylik kechki ovqatda shirinlik tushunchasi yo'q. Agar biror narsa bo'lsa, uning o'rniga bir plastinka meva bo'lishi mumkin. Aslida Yaponiyada paydo bo'lgan boy cookie "amerikaliklar uchun bu oshxonadagi shirin bo'shliqni to'ldirdi" va bundan keyin ham Xitoy taomlari va madaniyatining monumental timsoliga aylandi (Jurafskiy 2014). Resurslar va jihozlarning bu o'zgarishi, haqiqatan ham, Xitoy oshxonasining Amerikada paydo bo'lishida katta rol o'ynadi.

An'anaviy xitoy taomlari va xitoy-amerikalik taomlar o'rtasidagi keskin farqni Amerikadagi muhojir oilalarning uylariga qarab aniq ko'rish mumkin. Kechki ovqat stolida ular tayyorlagan taomlar, mamlakatning istalgan restoranida topilganidan ko'ra haqiqiyroqdir. Syuzanna Chen onasining retsepti haqida o'ylaydi, u Xitoyning tovuqli noodle sho'rva turi - ping myen. Bu uning uyida "tug'ilgan kunlar uchun, va kimdir uzoqqa, uzoqqa ketmoqchi bo'lganida" o'ziga xos bo'lgan retsept edi (Chen 2014). U sevgilisi o'qishni davom ettirish uchun uzoqlashib ketganidan so'ng, uning ahamiyatini tushundi va biror narsani mazmunli qilish uchun eng haqiqiy ingredientlarni topishga harakat qildi. Garchi u buni yaxshi bajara olmagan bo'lsa -da, bu o'ziga xos lahzani o'ziga xos ta'rif qilib, uni va uning oilasini ramziy qildi. Bu taom xitoy-amerikalik restoranlarda kamdan-kam uchraydi, aksincha tovuqli makkajo'xori sho'rvasi yoki oddiy sabzavotli sho'rva bor. Yaxshiyamki, bu haqiqiy retseptlar avloddan -avlodga o'tib kelmoqda, ammo bunday taomlarni jamoatchilik e'tiboriga etkazish juda qiyin bo'lar edi, chunki amerikaliklar xitoy taomlarini uzoq vaqtdan beri iste'mol qilayotganiga ishonishadi.

Amerikadagi xitoy taomlari evolyutsiyasining yana bir misoli Jennifer Channing oilasi va restoranlari bilan bo'lgan tajribasi orqali ko'rinadi. Uning otasi "Chan" restoranining egasi va bosh oshpazi bo'lib, yillar davomida uning uydagi va ishdagi taomlarini tayyorlashdagi farqlarini ochib bergan. Chan shunday tushuntiradi: “Biz restoranda xizmat qiladigan taom va ota -onam uyda tayyorlaydigan taomlar juda boshqacha. Biz turli xil sabzavotlardan foydalanamiz va baliqimizni bug'laymiz "(Chan). The food that the restaurant served was more for the public taste, compared to the genuine and comforting flavors that they would make for themselves. Only certain customers know to ask for particular authentic Cantonese or Sichuan dishes, but the majority stick to the most well known dishes. Furthermore, she stated that in Chinese culture, food is served in large bowls or plates at the center of the table to share. Everyone was to pass the dish around and place as much as they wanted on their plate. Yet, at her restaurant, she claims that everything is served in “individual portions” as that is how the Americans typically consume their food, even when sharing a meal as a large group (Chan). The Chinese food culture is even adapting to match the traditions and ways of the Americans.

Even as Chinese American food is evolving, the authentic Chinese dishes across the Pacific Ocean are also modifying quickly. Eddie Huang, a popular writer and chef, also discusses about trying to connect back to his homeland and past by using food. He explores China and goes on a adventure to discover how the food that he serves in his restaurant in America stands up to the authentic food of the Chinese streets. When he cooked beef noodle soup and served it to a couple of friends and family, his brother said, “Definitely different than Mom’s, but I like it” (Huang 2016). He received similar feedback on many of his other recipes as well. Huang had his own flair and people loved it, but it was still quite unlike the original recipe. Huang then goes out to try dan-dan noodles at little restaurant and compares them to the ones that he loved to devour: “I never liked Sichuan dan-dan mian because everyone got it confused with Taiwanese dan-dan mian that my dad grew up eating…A classic and irresistible dish” (Huang 2016). When visiting this restaurant, he discovered that the dish was barely popular anymore due to its simple ingredients and overly intimidating spice, while in the US, it was still one of the most desired Sichuan dishes to this day. Chinese cuisine is also rapidly changing. In this case, the Americans are appreciating a traditional dish, but it has lost its magic in its native land.

The Chinese American cuisine has established itself throughout the United States, but this does not mean that there are no other options available. Rude writes, “It wasn’t until the 1960s and 1970s that the United States got its first taste of ‘authentic’ Chinese cuisine” (Rude 2016). There were immigrants coming from more locations across China that brought Hunan, Sichuan, Taipei, and Shanghai cuisines to the table (Rude 2016). Though it did not explode and become as in demand like the Americanized Cantonese cuisine, these dishes are still available in various restaurants. Vincent Li discusses how his restaurant in Washington DC caters to both local Americans as well as Chinese people looking for a true meal. He states that cooking Chinese American food is much easier because there are fewer cooking styles and “one just needs to stir-fry the vegetables and meats” (CCTV America). There are even two different menus specific to the patron. The Chinese customers and those American foodies ready to explore new depths of this cuisine, can get a unique menu listing all of the legitimate Chinese dishes that they can prepare. These beautiful dishes are just hiding behind this overpowering, yet inaccurate portrayal of Chinese cuisine.

In conclusion, Chinese-American food has been consistently changing and adapting to fit the likings of the American people and to match the resources available. The rich history of Chinese immigration was the impetus to the widespread liking of Chinese-American cuisine, as well as through various events like the visit of Ambassador Li Hung-Chang or Richard Nixon’s travels to Beijing. The Chinese continued to experiment with new ingredients available in the United States and used cooking styles that were much different to what they were exposed to at home. The divergence between the Chinese cuisine and Chinese-American cuisine is shown directly between what is even cooked in Chinese immigrant homes than in restaurants. The evolution is still continuing and both disciplines of cooking are refining and reshaping. The fact is that these authentic dishes are available across the Unites States, but it is up to individual people to go out and seek the real definition of Chinese cuisine whether it is by asking a local restaurant for something novel or preparing one’s own traditional Chinese concoction.

CCTVAmerica1. YouTube, YouTube, 23 Sept. 2015, www.youtube.com/watch?v=Zco_-n0CvTc.

Jennifer, Chan. “Wah Sing.” 22 June 2018.

Chen, Susannah. “Ping An Mien, a Chinese Family Noodle Story.” Chowhound, Chowhound, 7 July 2014, www.chowhound.com/food-news/152845/ping-an-mien-a-family-noodle- story/.

Chen, Yong. “The Rise of Chinese Food in the United States.” Oxford Research Encyclopedia of American History, 2017, doi:10.1093/acrefore/9780199329175.013.273.

“Chinese Immigration and the Chinese Exclusion Acts.” U.S. Department of State, U.S. Department of State, history.state.gov/milestones/1866-1898/chinese-immigration.

“Chop Suey Was Invented, Fact or Fiction?” America’s Story from America’s Library, The Library of Congress, www.americaslibrary.gov/jb/progress/jb_progress_suey_3.html.

Huang, Eddie. Double Cup Love: on the Trail of Family, Food, and Broken Hearts in China. Spiegel & Grau, 2016.

Jurafsky, Daniel. The Language of Food: a Linguist Reads the Menu. W.W. Norton & Company, 2014.

Lee, Jennifer 8. The Fortune Cookie Chronicles: Adventures in the World of Chinese Food. Twelve, 2008.


Popular Food Blogger Called Out for Whitewashing Pho, Disappoints Many With Her Response

Popular food author Tieghan Gerard has sparked an online backlash from the Asian American community over a recipe that failed to give justice to a beloved Vietnamese dish. Gerard earned the ire of many of her fans after mislabeling a random “noodle soup” recipe as pho on her Half Baked Harvest website.

The food blogger shared the controversial recipe on the site and Instagram earlier this month with the title “Weeknight ginger pho ga (Vietnamese chicken soup).” Gerard’s dish, which she says can be prepared in an hour, is made up of caramelized chicken and a “sweet, spicy, tangy sesame chile sauce.” Those familiar with the iconic soup understand that preparing actual Pho requires long hours of cooking, in order to bring out the broth’s distinct flavor. In addition to the broth, traditional pho is also made with rice noodles, usually beef or sometimes chicken meat and special fresh garnishes. The backlash was immediate, with many pointing out the many ways the author got Vietnam's most internationally recognized dish wrong.

“I really LOVE so many of your recipes, and I appreciate what you're doing, but this is not pho. And to call it pho (even chicken pho) is not only appropriation, it's honestly hurtful,” a commenter wrote on her blog. “This recipe does not reflect the actual ingredients of Vietnam that go into pho, all of the time and work that goes into pho or the actual flavors OR presentation even of pho.” While she initially ignored the critical comments from her readers, she was eventually forced to rename it as “Easy sesame chicken and noodles in spicy broth,” as the criticisms mounted.

She also started posting a canned reply to each negative comment: “Thank you so much for taking the time to comment. I understand where you are coming from and have decided to change the recipe tittle [sic]. It was never my intention to offend or hurt anyone or the culture. I will make sure do be much more conscious when deciding on recipe tittles [sic] in the future and be sure to do more research. Thank you for kindly bringing this to my attention, I really appreciate you kindly letting voicing your concern. xTieghan” Some of the critics were not satisfied with Gerard's title change and response, reports BuzzFeed. Stephanie Vu told the platform that she reached out to Gerard via Instagram expressing her feelings about the recipe but was further disappointed with the response she received. “I described actual pho and the entire recipe on the blog,” Gerard responded, “and state that this is just my creation of what you can make at home.” Vu lamented Gerard's "lack of acknowledgment" which she says can "really hurt the Asian community.” “This specific example, despite the fact that it's 'small,' can be extrapolated to casual appropriation situations that Asian Americans experience…the fact that she dismissed me really hurt me," she explained. Back in 2016, a Philly-based chef, Tyler Akin of Stock restaurant, was embroiled in a similar controversy after participating in a video on “PSA: This Is How You Should Be Eating Pho” by Bon Appétit Magazine. Feature Image via @halfbakedharvest

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U.S. Attorney General Garland weighs release of Trump-era obstruction memo

U.S. Attorney General Merrick Garland faces a Monday deadline to decide whether to appeal a court order criticizing his predecessor William Barr, an early test of his willingness to defend the Justice Department's acts during Donald Trump's presidency. U.S. District Judge Amy Berman Jackson gave the Justice Department until May 24 to appeal a decision she issued earlier this month that faulted Barr for how he publicly summarized Special Counsel Robert Mueller's 2019 report and ordered the release of a related internal memo. A group of U.S. Senate Democrats on May 14 urged Garland not to appeal Jackson's decision, saying in a letter that Barr's actions need to be exposed quickly.

'Head lesbian,' singer and feminist, Alix Dobkin, dies at 80

The lesbian singer and feminist activist who appeared in an iconic and recently resurgent 1975 photo wearing a t-shirt that read “The Future is Female,” has died. Alix Dobkin of Woodstock, New York, was 80. An early leader in the music scene for lesbians and women, she passed away at her home from a brain aneurysm and stroke, according to Liza Cowan, her friend and former partner.

She Was Raped, Strangled, Set Alight in a Field. Cops Say They’ve Found Her Killer.

Montgomery County Sheriff’s OfficeAfter almost four decades, a 75-year-old Texas man has been arrested for sexually assaulting a woman before strangling her and setting her body on fire in a field—a grisly crime that a notorious self-proclaimed serial killer once insisted was his doing.The Montgomery County Sheriff’s Office on Friday said that Thomas Elvin Darnell had been charged with capital murder in connection with Laura Marie Purchase’s March 1983 murder. Darnell was arrested on May 11 in his Kansas home and extradited to Texas on Thursday. He is being held in Montgomery County Sheriff's Office Jail with no bond.Authorities say Purchase had been missing for months before Darnell sexually assaulted her, then fatally strangled her and set her body ablaze in a wooded area near a highway. Purchase’s nude body, which was left “posed” at the scene, was found on March 17, 1983, by a patrolling deputy who responded to reports of a roadside fire in an area where 18-wheelers were known to congregate. She was positively identified in May 1986. Prior to her murder, Purchase was allegedly living in Houston with a man who went by the nickname “Howie” and played in the local band “Malibu.”Husband Arrested for Murder 11 Years After Claiming Wife Was Shot During Struggle With IntruderDarnell’s arrest marks the second time authorities thought they had solved Purchases’ case. Henry Lee Lucas, also known as The Highway Stalker, originally confessed to the murder before she was even identified. He was convicted of her murder in 1986. Lucas once confessed to committing as many as 600 murders between 1960 and 1983 and was convicted of murdering 11 people and sentenced to death.Lucas’ sentence was ultimately commuted to life in prison in 1998 before he died of natural causes in 2001. At least 200 of Lucas’ murderous confessions have since been debunked, the sheriff’s department said. His murderous spree—and penchant for false confessions—were detailed in Netflix’s The Confession Killer.In 2007, the Montgomery County Sheriff’s Cold Case Squad deemed one of those false confessions to be Purchase’s murder after re-testing the DNA found at the crime scene. Lucas’ alleged partner-in-crime, Otis Elwood Toole, was also cleared of any wrongdoing.“In October 2019, Investigators sent the DNA evidence for genealogy testing. An investigative lead generated from that genealogy report showed Thomas Elvin Darnell, a 75-year-old male from Kansas City, Kansas, as a potential suspect. A DNA search warrant for Thomas Darnell was obtained as a result of the investigation,” the sheriff’s office said in a Friday press release.The discovery sent detectives to Kansas City, Kansas in March to collect a new DNA sample from Darnell. Last month, the sample was determined to be a positive match.Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Batafsil ma'lumot.

Joe Manchin calls increasingly likely GOP filibuster of Jan. 6 commission 'so disheartening'

Republicans in the Senate are "ready to mount a filibuster" of legislation creating an independent panel to investigate the Jan. 6 Capitol riot, as GOP opposition to it is "hardening by the day," Politico reports. Citing interviews with Republicans, Politico writes that there is "almost no path to even opening up debate" on the bill to create the bipartisan commission, let alone a path to actually passing it. Sen. Mike Braun (R-Ind.) told the outlet that "I don't think there will be 10 votes on our side for it" and that heɽ "be surprised" if there's "even a handful." Sen. Joe Manchin (D-W.Va.), who has repeatedly expressed opposition to eliminating the filibuster, in an interview "seemed aghast" that Republicans are set to block the commission, Politico wrote. "So disheartening," he said. "It makes you really concerned about our country." Manchin added, when asked if the GOP was abusing the filibuster, that he's "still praying we've still got 10 good solid patriots within that conference." Senate Minority Leader Mitch McConnell (R-Ky.) earlier this week announced his opposition to the proposal for the commission, arguing the legislation was "slanted and unbalanced." Senate Majority Leader Chuck Schumer (D-N.Y.) has promised, though, that the Senate will vote on creating the commission. Schumer, Politico writes, plans to bring the bill to the floor while "daring Senate Republicans to block it," and with a GOP filibuster likely, Democrats "see an opportunity to begin making their case to reluctant members that the 60-vote status quo is unsustainable." Sen. Elizabeth Warren (D-Mass), for example, asked, "How do you go forward if you can't make it work over something like an independent commission?" Read more at Politico. More stories from theweek.comJustice Department leaders to meet with reporters after more revelations of Trump DOJ surveilling journalistsAngelina Jolie stands perfectly still, unshowered, covered in bees for World Bee DayThe White House reportedly ghosted Meghan McCain

Retired cop put in chokehold takes police case to high court

A 70-year-old man arriving for dental work was put in a chokehold and thrown to the ground by federal police officers in an altercation that was caught on camera. The man, Jose Oliva, left needing surgery on his shoulder and also required treatment for his throat, eardrum and hand, on which he wore a gold watch he received when he retired after 25 years in federal law enforcement. The case puts before the justices the issue of suing law enforcement officers who used chokeholds and possibly excessive force at a time of national reckoning over police tactics and treatment of people of color.

Prince Harry insists Oprah Winfrey interview was done in 'most compassionate way possible'

The Duke of Sussex has insisted that his Oprah Winfrey interview was done in “the most compassionate way possible” to pave the way for reconciliation. Speaking on his new AppleTV mental health series, he claimed that the “forces working against” him and the Duchess of Sussex had tried to make it “impossible” for them to leave the UK, admitting that their departure was “incredibly sad”. He accused both the Royal family and the media of trying to “smear” Meghan, 39, in what he described as a “combined effort” that had left her sobbing into her pillow whilst trying not to wake him because he was “carrying too much.” But the Duke said he knew his mother, Diana, Princess of Wales, would be proud he was living the life she had wanted for him. He said that “grandma Diana” was one of the first things his two-year-old son, Archie, had said and that he has a photograph of the Princess on his nursery wall. Explaining their decision to give a bombshell interview to Ms Winfrey, in which they accused members of the Royal family of racism and of ignoring their pleas for help when Meghan was suicidal, the Duke insisted that it was “about being real and authentic” and sharing experiences that are relatable to people around the world. “I like to think that we were able to speak truth in the most compassionate way possible therefore leaving an opening for reconciliation and healing,” he said.

Trump charged US taxpayers $40,000 for Secret Service to use a room at Mar-a-Lago in the months since he left office: WaPo

Trump moved to his Bedminster, New Jersey resort earlier this month and it's unclear whether he's charging Secret Service to stay or work there.


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Steve Harvey Apologizes for Offensive Comments About Asian Men

A fter receiving intense backlash for controversial remarks he recently made about Asian men, Steve Harvey took to Twitter Tuesday to apologize to those he offended. While commenting on a 2002 book titled How to Date a White Woman: A Practical Guide for Asian Men during an episode of The Steve Harvey Show, the host made several racially charged jokes that landed him in hot water.

“I offer my humblest apology for offending anyone, particularly those in the Asian community, last week,” he wrote in response. “It was not my intention and the humor was not meant with any malice or disrespect whatsoever.”

The routine prompted criticism from many, including Fresh Off the Boat author Eddie Huang and a group of Asian-American New York lawmakers. “You and your producers managed to insult Asian men, white women, and black women with a single skit,” the lawmakers wrote in a letter Friday, according to NY Daily News. “Your statements were racist, sexist, and completely inappropriate for a public figure on a show broadcast to millions.”