Natasha David found inspiration in her mother’s white wine spritzers to create low-alcohol cocktails with a happy buzz. Lauren Lemos of Wax Paper took to social media to air grievances about the predatory practices of online delivery apps. Vanessa Cecena helped compile a behemoth of a cookbook celebrating Mexican food.Soraya Kishtwari was innocently reporting on the Cyprian cheese halloumi when she discovered a world of geopolitics and regional pride. Uyen Le is striving for equity and sustainability at her Vietnamese restaurant, Bé Ù. Finally, David Tanis is fanatical about asparagus while shopping at the farmer’s market.
Low-alcohol cocktails, delivery app quandary, halloumi
From this Episode:
These tasty low-alcohol cocktails are the new buzz
Natsha David creates low-alcohol cocktails for those looking for a happy buzz and mornings without consequence.
Restaurants relied on delivery apps during pandemic but many can’t keep up with fees
Sandwich shop owner Lauren Lemos relied on delivery apps during the pandemic but no longer wants to pay a 30% fee.
Celebrate Mexican food in 300 recipes and 800 pages
A new cookbook showcasing the history and regional cuisines of Mexico features 300 recipes across more than 800 pages.
The cheese stands alone: Halloumi gets protected status
Cyprus has been lobbying for years to register halloumi, its salty cheese, with protected designation of origin (PDO) status.
Bánh mì, equity, sustainability are on the menu at Bé Ù
At Bé Ù, Uyen Le serves Vietnamese comfort and street food while promoting equity and sustainability.