A stone pulpit in the National Cathedral in Washington, D.C., is no place the chef José Andrés expected to be when he created the food charity World Central Kitchen nearly 15 years ago. But on Thursday he stood there, eulogizing seven of the organization’s workers who were killed in the Gaza Strip while trying to…
Food myths come from many sources, and American cooks (including me) have swallowed lots of them. Some of them used to be truths, like the notion that you should eat oysters only in “R” months (before refrigeration, shellfish were safer to eat in the winter). Some come from restaurant kitchens, like the rule against washing…
World Central Kitchen’s rise as one of the world’s most agile and far-flung emergency feeding operations has been fueled by two powerful forces: chefs who know how to organize kitchens quickly in the most extreme circumstances, and the undeniable charisma of the chef José Andrés, a wealthy, well-connected restaurateur driven to feed people in disaster…
When Brock Forsblom and Jeremy Heimans first saw their future apartment, “it was the SoHo loft fantasy,” says Heimans, 46, an Australian entrepreneur and nonfiction writer. With nine and a half-foot ceilings covered in moldering pressed tin, exposed brick walls and 3,000 square feet of open living space, it evoked a bygone era in which…
