After six years, award-winning chef Edouardo Jordan will permanently close his original Ravenna restaurant, Salare, on July 3. Jordan made the announcement on Instagram, expressing appreciation for the enormously successful run, which included a James Beard Award win and numerous critical raves, but noting that the challenges of the pandemic over the past year eventually led to the difficult decision. “We did everything possible to overcome the hurdles, but I felt like I had lost my own voice for a moment,” he wrote. “Once the pandemic hit I knew that something huge had to happen in order for

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Some products have gone through an English port without the necessary controls, according to the Food Standards Agency’s chief executive.

Emily Miles said the items came through the European Union to Great Britain from non-EU countries without checks since the start of this year.

“There have been a small number of imports that have come through Dover which is not a recognized border control post for sanitary and phytosanitary (SPS) products and so the correct checks have not taken place on those imports. As far as we are aware there has been no evidence of risk to animal or public

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Back in the year 2000 in the Mateh Yehuda region, a group of experienced amateur women chefs joined forces and began opening up their homes (and kitchens) to travelers. Now, 21 years later, what began as a small initiative has blossomed into a full-fledged food festival that brings together amateur chefs from a wide variety of cultures, ages, styles and communities, as well owners of wineries, olive presses and breweries.Now that we’ve survived this difficult year, the Mateh Yehuda Food Festival is proud to announce it will once again be taking place over four weekends from June 9 through July
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Eduardo Nakatani is a Japanese-Mexican chef from Mexico City. His grandfather Yoshigei Nakatani was the Japanese visionary and entrepreneur, who in the 1950s, created what is today one of the most ubiquitous and beloved Mexican snack foods: the Japanese peanut. At the time of Nakatani’s grandfather’s migration to Mexico, there were little to no Japanese products. This scarcity was the mother of invention, driving Yoshigei to create a kind of pseudo-soy sauce: a mix of piloncillo (raw sugar), guajillo chile, salt, and caramel colouring he used to season the peanuts. The sauce went superbly well with his version of sashimi:
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