| JLefkowitz: Human Rights Situation in North Korea
I am pleased to appear once again before the Committee to discuss the North Korean human rights situation and our efforts to help the people of North Korea. Few would doubt that working to secure for all North Koreans the inalienable and fundamental rights that we possess is work toward a worthy and noble end. But the promotion of human rights is not just a noble end in and of itself. It is something much more. It is also a means to a broader foreign policy objective. Modern history has repeatedly demonstrated that the human rights is also a means to peace, and I believe this is true in regard to North Korea. Since my testimony last April, the North Korean government regrettably has taken no significant steps to improve its abysmal human rights record. Its conduct stands as an affront to its citizens and also to the norms of the international community.
Japanese takeout restaurant and grocery store to open
Haruki East, a Japanese restaurant on Wayland Avenue, will open Haruki Express, a small takeout restaurant and Japanese grocery store, at 112 Waterman St. in about a month, said manager Kazu Kondo.
The location, adjacent to Subway, will offer Japanese cuisine - mainly sushi - prepared on site for prices similar to those at the Wayland location, where a sushi entree costs about $10. There are no "definite" plans for food delivery, Kondo said, adding that he does not know how many people the location will be able to serve in a day.
Ben Wong, owner of Thai restaurant Spice - located nearby at 110 Waterman St. - said he wasn't worried about competition because Thai and Japanese cuisine are different. "I like it," Wong said of the new Haruki site. The restaurant is owned by his friend, Haruki Kibe.
Cooks Commons: The Importance of Salt
People always tell me that I use a heck of a lot of salt when I cook. But when they get the finished dish, they forget all about the terrific amount of salt I added. Salt brings out flavors, it enhances food. It is one of the main four flavors: sweet, bitter, sour and salty. There are scientists who claim there is a fifth flavor "umami," but I am not buying it. Let me share a little story about the importance of salt. When I began cooking years ago, I did not understand how to use salt. I only knew that my father seemed to salt everything he ate before he even tasted his food. So when I decided to pursue cooking as a career, I went to culinary school and positioned myself to get into the best restaurants in the area. At culinary school I learned that seasoning is very important; it can make or break a dish, figuratively speaking.
A Few Thoughts On How To Think About Nutrition
[WARNING: I am not picking on anyone in particular, though chances are most everyone will be offended by *something* in this post.] There are a lot of little sayings about how to eat that circulate in the popular culture. "Eat around the outside of the grocery store." "Eat only whole foods." "Don't eat anything processed." "Don't eat anything white." Those sayings often have some wisdom, and for normal people who are just seeking to avoid the horror of the Standard American Diet, they're probably pretty good advice. But I strongly believe that people pursuing CR owe it to ourselves to take a more nuanced view of nutrition. CR is hard enough in itself: lowering your calories below what your body *thinks* it needs is a process that takes focus, concentration, and information.
Meatloaf fit for a queen
Although it has been the butt of countless jokes and is oftentimes labeled as mystery meat, meatloaf is a culinary classic -- really. Whether classified as Midwestern kitsch, a 1950s throwback or Soul Food, meatloaf is an important staple of any cook's repertoire.Who hasn't craved the ultimate comforting trinity of meatloaf, mashed potatoes with gravy and a green vegetable? Meatloaf is even more delicious the next day, especially thickly sliced and cold on a sandwich with generous amounts of good old Duke's mayonnaise.Cooking for one can be challenging when making something like a meatloaf. It is designed for several servings, but I was undaunted. I had been craving a good meatloaf sandwich, and I was determined to have one -- even if it meant meatloaf sandwiches for a few days. Even better, in my book.Having made meatloaf, I knew the mechanics.
GourmetStation, Provider Of Upscale Gourmet Dinner Gifts Announces ...
GourmetStation, the leading national merchant for gourmet dinners, upscale prepared meals and fine gourmet food gifts delivered nationally, announced the introduction of a new wine program in partnership with Signature Wines. GourmetStation has been providing busy patrons with upscale dinner gifts since 2000 so it is only natural that their next new product line would be wine. Powered by California based Signature Wines, GourmetStation is introducing two new programs. First, shoppers may purchase wine a la carte that is paired specifically to GourmetStation international dinner menus. Exquisite wines are paired with popular entrees from GourmetStation's Parisian, Tuscan, Cajun & Fusion menu lines. Eagle Vale Shiraz, for example, is available and recommended to serve with lamb shank in rosemary mint sauce from GourmetStation's Parisian menu.
Cheryle Finley: Theater trip offers food, laughs
During the recent ice storm and our subsequent three-day power outage, we ate a lot of peanut butter. So I, like many of you, was surprised to find the numbers 2111 on the top of my almost empty jar of Peter Pan. Fortunately, I'm sure there wasn't a thing wrong with it because I made a big dent in it and never had any symptoms. It was quite scary, though. .
Second Harvest Food Bank began on faith
When the board of the Southwestern Virginia Second Harvest Food Bank and its executive director Pam Irvine signed a three-year lease on the big warehouse at Electric Road and the Boulevard in Salem in 2004, they did it on faith."Usually," Irvine told a group in a tour several weeks ago, "an organization raises the money first [before undertaking a $2-million venture] but we had to make a decision fast to get this place that's so ideal for us. So now we've got four months to really make it ours." .
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