I don't know.

I don't know.

Title:

Content: food

Non-Native Chicagoans Say These Restaurants Best Dish Up Food From Their Home Countries

After a Reddit user asked Chicagoans to share which restaurant best serves up food from their home countries, the responses have been pouring in

Chicago may be known for its Italian beef and deep dish pizza, but when it comes to international food options, it appears the city doesn't miss a mark.

For many who have made Chicago home after living elsewhere in the world, they don't have to travel far to get a taste of their homeland.

On Sunday, a Reddit user asked Chicagoans not born in the U.S. to share which restaurant best serves up cuisine from their native country. The responses have been pouring in, with users listing all kinds of options, from German food to Georgian cuisine, Venezuelan cooking and much, much more.

Here's a quite extensive list featuring many of the establishments listed on the Reddit thread:

Chinese

  • Chengdu Impression (Multiple locations)
  • MingHin Cuisine (Multiple locations)
  • Szechuan Corner - 2910 N. Ashland Ave.

Ethiopian

  • Awash Ethiopian Restaurant - 6324 N. Broadway
  • Selam Ethiopian Kitchen - 4543 N. Broadway
  • Tesfa Ethiopian Cuisine - 1023 W. Wilson Ave.

Filipino

  • Ruby's Fast Food - 4551 N. Pulaski Rd.

French-Canadian

  • Dear Margaret - 2965 N. Lincoln Ave.

Georgian

  • Chicago Diplomat Cafe - 3134 N. Lincoln Ave.

German

  • Laschett's Inn - 2119 W. Irving Park Rd.

Indian

  • Bar Goa - 116 W. Hubbard St., Suite 1
  • Basant Modern Indian - 1939 W. Byron St.
  • India House Restaurant - 59 W. Grand Ave.
  • ROOH Chicago - 736 W. Randolph St.
  • Vajra - 1329 W. Chicago Ave.

Irish

  • The Kerryman Irish Bar and Restaurant - 661 N. Clark St.

Israeli

  • Fiya - 5419 N. Clark St.

Italian

  • Coco Pazzo - 300 W. Hubbard St.
  • Gioia Chicago - 1133 W. Randolph St.
  • La Crosta Woodfire Pizzeria Italiana - 2360 N. Lincoln Ave.
  • Macello - 1235 W. Lake St.
  • Monteverde Restaurant & Pastificio - 1020 W. Madison St.

Japanese

  • Cocoro - 668 N. Wells St.

Korean

  • Ban Po Jung Korean Restaurant - 3450 W. Foster Ave.
  • Gogi - 6240 N. California Ave.

Lebanese

  • Taste of Lebanon Restaurant - 1509 W. Foster Ave.

Nepalese

  • Himalayan Sherpa - 2701 W. Lawrence Ave.
  • The Momo World - 727 W. Maxwell St.

Pakistani

  • Bundoo Khan - 2539 W. Devon Ave.
  • Karachi Chaat House - 2301 W. Devon Ave.
  • Serena - 2536 W. Devon Ave.

Persian

  • Kabobi - 4748 N. Kedzie Ave.

Peruvian

  • D'Candela Restaurant - 3449 W Irving Park Rd
  • Fina Estampa - 5210 W. Diversey Ave.
  • Pisco Peruvian Restaurant and Bar - 3224 W. Lawrence Ave.
  • Taste of Peru - 6545 N. Clark St.

Polish

  • Podhalanka - 1549 W. Division Ave.
  • Red Apple Buffet - 6474 N. Milwaukee Ave.

Puerto Rican

  • Borinquen - 3811 N. Western Ave.
  • Café Central - 1437 W. Chicago Ave.

Russian

  • Russian Tea Time - 77 E. Adams St.

Serbian

  • Café Beograd - 2933-39 W. Irving Park Rd.
  • Sandy's Bakery & Deli - 5857 W. Lawrence Ave.

Swedish

  • Tre Kronor - 3258 W. Foster Ave.

Ukrainian

  • Shokolad Pastry & Cafe - 2524 W. Chicago Ave.
  • Tryzub Ukrainian Kitchen - 2201 W. Chicago Ave.

Taiwanese

  • Taipei Café - 2609 S. Halsted St.
  • Hello Jasmine (multiple locations)

Thai

  • Andy's Thai Kitchen - 950 W. Diversey Pkwy.
  • Immm Rice & Beyond - 4949 N. Broadway

Turkish

  • Antepli Turkish Gourmet - 4849 N. Kedzie Ave.
  • Turquoise Cafe & Restaurant - 2147 W. Roscoe St.
  • Zizi's Cafe - 2825 N. Sheffield Ave.

Venezuelan

  • BienMeSabe Venezuelan Café and Restaurant - 1637 W. Montrose Ave.
  • Bolivar and Lincoln - 3349 N. Sheffield Ave.
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# Comprehensive Report on the Slow Food Movement

## Introduction
As a traveler and foodie interested in farm-to-table dining, you're exploring the Slow Food Movement, which represents a significant shift away from industrialized food production toward more traditional, sustainable, and culturally significant approaches to food.

This report examines the movement's origins, principles, global manifestations, and authenticity across different cultures.

## History and Background of the Slow Food Movement

Based on the available documents, the Slow Food Movement appears to have emerged as a response to food industrialization.

While the documents don't provide extensive details about its founding, they reference Slow Food International and its biannual conference, Terra Madre Salone del Gusto, held in Turin, Italy.

This suggests Italy as a significant location in the movement's development.

The movement seems to have grown alongside increased interest in artisanal food production, which has gained momentum globally, particularly following the pandemic.

As one document notes, "Artisanal foods have glided successfully into the Indian food scenario in the last few years and the pandemic has only enhanced this new trend.

"

## Main Drivers and Tenets of the Movement

The documents highlight several key tenets of what appears to be the Slow Food Movement, encapsulated in the SLOW principle:

- **S**easonal and Sustainable: Artisanal products are described as "most importantly seasonal and local," emphasizing harmony with natural cycles.

- **L**ocal: The focus is on locally produced foods that benefit consumers, farmers, and the local economy.

- **O**rganic and Wholesome: There's emphasis on avoiding "hormones and chemicals" and using "the finest and purest ingredients.

"
- **W**holesome: The products are made without "preservatives, colorants, sweeteners, thickeners or other chemicals.

"

The movement appears to be driven by chefs, food artisans, and organizations dedicated to preserving traditional food methods.

Celebrity chef Manu Chandra is mentioned as defining artisanal food as "done at a smaller scale, with a strong provenance and plenty of skill.

"

## Current Proponents Worldwide

The documents identify several proponents of the slow food movement:

1.

**Lisa** - A food writer who served for over seven years as a board member for Slow Food Kansas City and was a vetted U.

S.

delegate to Terra Madre Salone del Gusto in Turin, Italy.

**Chefs embracing local culinary traditions:**
   - Sean Brock, whose restaurant Audrey celebrates Appalachian cuisine and his heritage
   - Tony Mantuano and Cathy Mantuano, who brought Italian fine dining to Nashville
   - Jean-Georges Vongerichten, whose restaurant Drusie & Darr showcases Tennessee's culinary heritage

3.

**Indian chefs and establishments:**
   - Chef Vijay Thapliyal at The Lodhi, Delhi, who emphasizes "authenticity and the value of traditional cooking methods"
   - Various chefs incorporating artisanal techniques in Indian cuisine

## Where to Sample Slow Food Cuisine

Based on the documents, here are some destinations for experiencing slow food:

1.

**Turin, Italy** - Home to Terra Madre Salone del Gusto, the biannual conference hosted by Slow Food International

2.

**Nashville, Tennessee, USA** - Features restaurants like:
   - Audrey, celebrating Appalachian cuisine
   - Yolan, offering Italian fine dining
   - Drusie & Darr, showcasing Tennessee's culinary heritage

3.

**Delhi, India** - The Lodhi hotel, where chefs incorporate artisanal techniques and source ingredients from local farmers

4.

**Kansas City, USA** - Home to Slow Food Kansas City, suggesting a vibrant slow food scene

5.

**Various locations in India** - Where artisanal food producers are creating breads, cheeses, fruit preserves, cured meats, and other traditional products

## Cultural Authenticity of Slow Food

Regarding your question about whether slow food is a western construct, the documents suggest it's a global phenomenon with authentic manifestations across cultures:

The information indicates that artisanal food traditions exist independently in various cultures, with "different communities and families [having] different versions or recipes of similar ingredients.

" This suggests that the principles of slow food—seasonality, locality, traditional methods—are universal rather than specifically western.

In India, for example, the documents note that artisanal food "can be as basic as an achaar or chundo" (traditional Indian pickles and condiments), indicating that slow food principles align with existing local food traditions rather than imposing foreign concepts.

The global nature of the movement is further evidenced by the international conference in Italy and the presence of slow food organizations in places like Kansas City and India, suggesting a network that respects and incorporates local food traditions rather than homogenizing them.

## Conclusion

The Slow Food Movement appears to be a global response to industrialized food production, emphasizing traditional methods, local sourcing, and cultural authenticity.

While it may have organizational roots in the West, the principles align with traditional food practices across cultures, making it an authentic global movement rather than a western construct.

As a traveler interested in farm-to-table dining, exploring these diverse manifestations of slow food would offer genuine insights into local food cultures while supporting sustainable and traditional food systems.

# Comprehensive Report on the Slow Food Movement

## Introduction
As a traveler and foodie interested in farm-to-table dining, you're exploring the Slow Food Movement, which represents a significant shift away from industrialized food production toward more traditional, sustainable, and culturally significant approaches to food.

Title:

Content: Food Talk: The popularity of artisanal food hand crafted with love

Artisanal foods consist of products that are made by hand using traditional methods that involve home preservation or fermentation by skilled workers known as food artisans. These foods include fruit, grains, milk for cheese, meats, fish, oils and vinegars from farmers.

Lachmi Deb Roy March 04, 2023 16:20:40 IST

In recent years, the culinary landscape in India has witnessed a burgeoning interest in artisanal food. This trend has been driven by a growing consumer demand for authentic and unique dining experiences, where traditional cooking techniques and handpicked ingredients are valued over mass-produced foods. Artisanal food represents a return to the roots of cooking, where the focus is on quality over quantity and the celebration of the craft of cooking. Consumers are willing to pay a premium for something that is handmade, unique, and reflects the local culture and traditions.

Vijay Thapliyal, executive chef, The Lodhi, Delhi says, “At The Lodhi, we recognize the importance of authenticity and the value of traditional cooking methods. Our team of chefs are dedicated to incorporating artisanal techniques in our dishes, using the finest ingredients sourced from local farmers and markets. Committed to providing our guests with a truly unique dining experience that celebrates the diverse and rich culinary heritage of India. Our menu features a range of artisanal dishes, crafted with a fine touch, resulting in a flavour profile that is unmatched by mass-produced foods. Each dish is carefully crafted, with attention to detail and a passion for the craft of cooking.”

This concept of artisanal food is focusing on farm to fork foods that are locally produced that benefit the consumer, farmer and overall economy. It is usually produced on a small scale. Unlike mainstream and mass-produced products, artisanal products are unique. The products are made using traditional methods and tools. They are created according to a traditional recipe that has a rich history and that doesn’t come with preservatives, colorants, sweeteners, thickeners or other chemicals. They are made locally from traceable ingredients and establishing provenance is a key aspect of such products.

Artisanal foods have glided successfully into the Indian food scenario in the last few years and the pandemic has only enhanced this new trend. People now love a range of artisanal food like breads, cheeses, fruit preserves, cured meats, cold cuts, beverages, oils, and vinegar that are made by hand using traditional methods. The love for traditional food made from healthy ingredients and the avoidance of hormones and chemicals has made artisanal food very popular among consumers.

As celebrity chef Manu Chandra rightly says, “Artisanal food is one that done at a smaller scale, with a strong provenance and plenty of skill. It’s not limited to fancy foods and can be as basic as an achaar or chundo. I feel that people have taken to supporting and patronising small businesses in a very large way. E-commerce too has provided them with much needed exposure and logistical support to become more widely available.”

Different communities and families have different versions or recipes of similar ingredients. This is how the culture of cheeses or bread must have evolved which has a very different manifestation in an industrial scenario. The method of making a particular cheese will be very different in a village or community than the industrial counterpart and the end result may have very different qualities in terms of taste, aroma, texture and shelf life.

Artisanal products are most importantly seasonal and local and also labour intensive as the setup is always smaller compared to an industrial one. Going SLOW (seasonal and sustainable, local, organic and wholesome) is the mantra for now and should be forever.

Chef Ankur Gulati, executive chef, The Claridges, Delhi says, “Artisanal food and ingredients in India are becoming increasingly popular with changing consumer tastes and preferences. Our team at The Claridges is keeping pace with the changing trends. Consumers have shown a growing interest in high-quality, authentically sourced, and handmade food products and ingredients.”

Today, the Indian clientele is well-travelled and excited to explore culinary authenticity at its finest, which large-scale food productions fall short of. Bridging this gap has been an exciting journey for us, where the growing interest in gourmet ingredients and diverse flavour profiles has led culinary experts to innovate and reinterpret the means of traditional cooking.

Gulati adds, “We envision this trend to become the future of global cuisine in India. Our team of master chefs is dedicated to incorporating the finest and purest ingredients that take even the simplest of dishes to the next level. From sourcing gourmet cheeses, cured meats, seafood, infused oils, and handmade breads to different kinds of vinegars, salts, and olives, we believe that no detail is too little.  Our newly opened cafe sees to this with probiotic products like Kombuchas and a range of dairy-free preparations. Our passion for serving guests the finest cuisines stems from our personal mission to provide our customers with an unforgettable experience that elevates the senses and the soul.”

The health benefits of artisanal food products are many. They are a source of calcium, and protein, high in vitamins, can reverse hypertension by lowering blood pressure, provide essential healthy fat, help in building muscle, benefit the immune system and are good for thyroid health among others.  They are devoid of excessive sodium and preservatives and are a healthy alternative for consumers and create a perfectly balanced diet. They also recharge your body with associated nutrients like iron and zinc.

AnnaMaya, Andaz, Delhi’s upmarket hotel has been a pioneer in the philosophy of sustainable sourcing and mindful eating. With the motto of eat mindful, shop artisanal, raise awareness, AnnaMaya brings to life the stories of the humble artisans from across the country. Anum Ajani, Marketing Communications Manager, Andaz, Delhi believes that if mindful eating is the key then artisanal food choices should be a way of life.

Artisanal products are hygienically produced without the use of any artificial chemical add on. With no use of any harmful substances to nourish the soil, the produce is naturally tasty and full of nutrients. Ajani stats, “The idea is to share the wholesome goodness of organic farming on a small scale. AnnaMaya has been the forerunner in celebrating artisans and seasonal sourcing as well as local ingredients. The menu is designed around consciously sourced ingredients from local artisans who directly or indirectly contribute towards the well-being of society.”

Artisanal produces are slightly priced higher than mass-produced material and it is definitely better to pay for healthy, pure food than those that are packed with preservatives. Be it artisanal cheese, chocolate, jams or sauces, they are made with better, more conscientiously sourced ingredients.

Artisanal food negates the use of chemicals and preservatives. And most importantly living sustainably should be on everyone’s agenda as saving the planet has today become a necessity for the survival of the human race. And consuming locally made artisanal food is one of the easiest ways to reduce carbon emissions so are good for mother earth.

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What are the supporters of slow food movement advocating?

On returning to traditional food methods

This report examines the movement's origins, principles, global manifestations, and authenticity across different cultures.

## History and Background of the Slow Food Movement

Based on the available documents, the Slow Food Movement appears to have emerged as a response to food industrialization.

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

While the documents don't provide extensive details about its founding, they reference Slow Food International and its biannual conference, Terra Madre Salone del Gusto, held in Turin, Italy.

Title:

Content: Photo of Lisa Waterman Gray
Photo of Lisa Waterman Gray

Lisa Waterman Gray

Lisa Waterman Gray has worked as a chef, catering assistant, professional baker, and restaurant critic and has written food, travel, and eco-focused stories for over 20 years. Her work has appeared in dozens of online and print publications, from local to international, including USAToday, FoodieTravelUSA.com, Allrecipes, Cleanplates.com, AAA Magazine, and An Explorer's Guide: Kansas.

Experience: No matter where Lisa works or travels, food and drink are an important part of her journey. She has worked in two professional kitchens, taught cooking classes, and written hundreds of stories about restaurants and food topics. She spent more than four years reviewing local restaurants in the 1990s and has continued to appreciate the art and creativity of both chefs and food artisans. Lisa is also a champion of unique local products and ingredients and served for over seven years as a board member for Slow Food Kansas City and was a vetted U.S. delegate to Terra Madre Salone del Gusto in Turin, Italy — a biannual conference hosted by Slow Food International.

Education: Lisa has a bachelor's degree in speech communications and a master's degree in speech pathology.

Professional Memberships:
Midwest Travel Journalists Association

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This suggests Italy as a significant location in the movement's development.

Title:

Content: SAN FRANCISCO, Nov. 4, 2021 /PRNewswire-PRWeb/ -- af&co., one of the country's leading boutique restaurant and hospitality consulting firms, and Carbonate, a boutique creative services and brand communications agency, are thrilled to debut this year's hospitality trends report: Through The Looking Glass: Finding Your Way In A New Era Of Hospitality. Now in its 14th edition, the af&co./Carbonate trends report has become an anticipated industry resource for hospitality professionals. Compiled from extensive year-long research, the report provides a comprehensive overview of the trends and practices that will shape the hospitality industry in 2022 by identifying key influences in food, beverage, hotels & travel, sustainability, business & marketing, and design.

This year's theme "Through The Looking Glass" reflects the topsy-turvy nature of the last two years, with the ground constantly shifting beneath our feet, and the need to chart a new path forward in this seemingly upside-down reality. As Alice herself said, "It's no use going back to yesterday, because I was a different person then." - Alice in Wonderland (Lewis Carroll, 1865)

"This year was supposed to be a year of recovery, yet it feels like we've all gone 'down the rabbit hole' and must figure out how to adjust to this strange new world," says Andrew Freeman, Founder of af&co."While the unknown can feel daunting, it also presents opportunities to create a more equitable, efficient, and profitable hospitality industry, and we've seen some incredible innovation and progress on these fronts."

"The challenges of 2021 have inspired quite a bit of soul-searching as hospitality businesses have to determine how they want to operate going forward," says Candace MacDonald, Co-Founder of Carbonate. "What is the right pricing structure and labor model that will allow for profitability and retention of top talent in the industry? What additional "emergency" revenue streams that were launched during the pandemic need to be refined and properly marketed? How can we create a strong digital presence in order to communicate directly with our audience? What are our values, and how do we reflect these in our actions? These are all questions that need to be addressed in order to create stable, long-lasting businesses."

This year af&co. and Carbonate will use the release of the trends report to raise funds for two charitable organizations that support hospitality professionals, specifically, women in the industry: The LEE Initiative's Women Culinary and Spirits Program and the James Beard Foundation's Women's Entrepreneurial Leadership Program. af&co. and Carbonate have committed to matching up to $5,000 in donations per charity, which means a possible $10,000 donation to each organization. Donations can be made directly to either organization through custom links at: https://www.carbonategroup.com/insights

Freeman and MacDonald will present Through the Looking Glass in entirety in a webinar on Wednesday, November 10 at 11am PT / 2pm ET. A second presentation will be held on Thursday, November 18 at 11am PT / 2pm ET.

Here is a preview of several top trends you can expect to see in the report:

Food City of the Year: Nashville, TN

After reeling from tragedies including a tornado and a holiday bombing (not to mention a global pandemic), Music City has demonstrated its resilience, and its already stellar food scene is only getting better thanks to a spate of new openings, and its ability to attract some of the top food and beverage talent in the country. The best of both worlds, it's a destination where southern food and hospitality meets urban sophistication and culinary innovation.

Ex: Audrey, renowned chef Sean Brock's most ambitious project to-date celebrates his heritage growing up in the rural South, Appalachian cuisine, his love of Japanese culture, and the traditions impressed on him from his grandmother; at Yolan, Michelin-starred chef Tony Mantuano and his wife, wine and hospitality expert Cathy Mantuano, brought their signature Italian fine dining from Chicago to Nashville; Drusie & Darr, legendary chef Jean-Georges Vongerichten's new restaurant in the Hermitage Hotel will showcase Tennessee's rich culinary heritage, and its abundance of regional produce.

Hottest Dish of the Year: Laksa

One of Singapore's best-known signature dishes, Laksa (which can also be attributed to Malaysia, but Singapore has their own unique style) combines the best of the Far and South East in an amalgam of flavors. Slurpable noodles, fragrant aromatics, creamy coconut curry, a bit of funky spice paste, and some underlying heat, all topped with tasty garnishes from hard boiled eggs, to fresh prawns, or fried tofu.

Ex: Lion Dance Cafe (Oakland, CA) is a hugely popular pop-up-gone-permanent, plant-based restaurant whose signature dish is a vegan Laksa Lemak; Dabao Singapore (San Francisco, CA) is a popular Singaporean pop-up with a bi-weekly changing menu, but the laksa is the dish upon which they built their reputation (and available every week).

Cuisine of the Year: Caribbean

Caribbean Cooking is Hot! - and we're not talking about the chilis. Caribbean cuisine is taking the stage as chefs explore the diverse range of flavors, ingredients, and culinary influences of this region. "Caribbean" is a catch-all term for the islands of the West Indies and the Caribbean Sea, as well as coastal countries like Belize and Guyana. The area encompasses a melange of culinary traditions including African, Creole, Cajun, European, Latin American, and more.

Ex. Canje (Austin, TX) from the renowned Emmer & Rye team focuses on Guyanese, Puerto Rican, and Jamaican cuisines; Caribbean restaurant Kokomo (Brooklyn, NY) employs staff and chefs from over 29 countries, highlighting the various cultures and traditions found within the West Indies; Chao Pescao (San Francisco, CA) offers Latin-Caribbean home cooking based on the chef's Cuban-Colombian heritage; Sobre Mesa (Oakland, CA) features Afro-Latino cooking influenced by the chef's Dominican roots, Cuba, Puerto Rico and other Caribbean countries.

Cuisine on the Rise: Indian

Whether spotlighting the culinary nuances of India's many diverse regions, putting a modern spin on time-honored dishes, or showcasing traditional recipes and cooking techniques, Indian cuisine is rising in prominence across the country. Chefs are delving deeply into its rich and vibrant foodways, boldly championing lesser-known dishes or ingredients that push the boundaries of what many in the States have tasted—such as Gurda Kapoora at Dhamaka (NYC), a dish of goat kidney & testicles, red onion, and pao.

Ex: Aurum (Los Altos, CA) Chef Manish Tyagi's menu highlights "the best of forgotten traditional recipes" regularly showcasing varied dishes from different regions of India, while using local California produce; Unapologetic Foods (New York, NY) Restaurateur Roni Mazumdar and chef Chintan Pandya are on a mission to "redefine Indian food" and have created a mini-empire of restaurants showcasing regional Indian cuisine (including Adda, Semma, Dhamaka, Rahi and Masalawala); Amber India (multiple locations, San Francisco Bay Area) credited with introducing Butter Chicken to the Bay Area over 30 years ago, Amber India continues to preserve Indian culinary traditions, bringing in highly trained chef artisans well versed in Indian culinary history.

Would you Like Some History With That?

Questions about where our food comes from have gotten much more complex as chefs and artisan food producers of color have started to dig deep into very specific regional culinary traditions to bring back ingredients and techniques that have been misappropriated or all-but disappeared.

Ex. Roux40 (Oakland, CA) will focus on Black heritage cuisine with modern interpretations of traditional dishes and a farm-to-table sensibility, with most produce sourced from farms owned by people of color; Owamni by The Sioux Chef (Minneapolis, MN) serves modern indigenous cuisine "without colonial ingredients such as wheat flour, cane sugar and dairy" to present a "decolonized" dining experience; at Barrio Bread (Tucson, AZ) Don Guerra is known as a pioneer in the " local-grain movement," working with southern Arizona grain growers, the Indigenous San Xavier Cooperative Farm, and other groups—baking exclusively with grains grown in southern Arizona, and helping revive types of indigenous grains. He's even traced wheat to its deepest roots in North America, the Sonoran region.

Empanadas: The New Hot Pockets

From Argentina, with its flaky pastry wrapping, to Colombia with its cornmeal masa coating fried to a golden crisp, empanadas have taken hold, grabbing the 8th top spot in GrubHub's "State of the Plate" report on the most popular foods during the first half of 2021. With fillings that showcase regional flavors like braised beef with raisins and olives in Argentina, and Aji de Gallina in Peru, empanadas are appearing as both appetizers and the main event.

Ex. Claudy's Kitchen (New York, NY) offers 9 flavors of empanadas, including Chicharon, Aji de Gallina, and Lomo Saltado; Chao Pescao (San Francisco, CA) offers 4 flavors of Colombian Empanadas de Vallunas; Empanola (New Orleans, LA) offers 10 different empanada flavors from "Latin" like Beef Argentina or Chicken Peruvian to "Nola" Crawfish Étouffée or Gumbo; Frizata, a Latin American frozen foods company about to launch in the US, offers four signature empanadas including Spinach & Cheese or a vegetarian "beef" version.

Global Gins, Local Flavors

It might not carry the cache of whiskey with its barrel aging, but Gin is gaining steam and distillers around the world are producing unique gins based on their own local flavor profiles.

Ex. Jin Jiji (India) is distilled with wild Himalayan juniper berries, tulsi (an aromatic leaf popular in Ayurvedic tradition), and local cashew nuts; Four Pillars Bloody Shiraz Gin (Australia) combines gin with shiraz grapes; Sông Cái (Vietnam) incorporates green turmeric, jungle pepper, black cardamom, heirloom pomelo, and white licorice root into its gin.

The Smoothie in the Cuzzi

After years of hazy IPAs, some beer makers are looking for something a little smoother with "smoothie" or "slushy" style beers that have a thicker texture. These sweet sounding brews are actually based on sours and packed with fruit puree after the first fermentation, creating a thick smoothie or slushy-like consistency with a lot of fruit flavor.

Ex. Great Notion (Portland, OR) produces Mellifluous, a strawberry, raspberry, banana, apricot, and blood orange smoothie sour; 450 North Brewing Company (Columbus, Indiana) offers 10 slushy style beers including Hawaiian Dole Whip with pineapple, pineapple soft serve, marshmallow, vanilla, and rum flavor; 903 Brewers (Dallas, TX) Tikki Room Slushy is a Berliner Weisse with flavors of passionfruit, pineapple, coconut, and guava.

A House Divided Cannot Stand

Restaurants are adopting more flexible service models, even eschewing the traditional division between front and back of house in some cases and cross-training staff to take on multiple roles. The new service model helps encourage equality, eliminating hierarchy while helping protect against being short staffed especially during a labor shortage.

Ex: Flea Street Cafe (Menlo Park, CA) eliminated tips for a shared service charge and trains front and back-of-house on tasks throughout all parts of the restaurant; LeBlanc + Smith Hospitality Group (New Orleans, LA) designed a new work structure where everyone completes each task, so whoever makes the food or cocktail, for example, serves it to the table rather than handing it off to the waitstaff—the result is fewer positions, but employees receive higher pay.

Employer Branding Becomes Essential

The "Great Resignation" is upon us, with many leaving the hospitality industry workforce in droves. In order to attract and retain top talent, operators must both create competitive compensation packages, and foster a positive company culture rooted in empathy and opportunity. Knowing what you stand for as a business, and how you'll help your employees thrive, are vital to continued success.

Ex: According to a recent survey by Culinary Agents, 31% of hospitality workers are looking for career growth opportunities in a job description, and that 30% want more transparency in job details; The Alinea Group (Chicago, IL) has begun offering a 401K program with a 4% employer match, DEI training, generous PTO, and major holidays off.

Who Let The Dogs In?

In 2020, pet ownership in the U.S. rose from 67% of households to an all-time high of 70%. A four legged friend served as a great companion during lockdown, and the rise of remote work afforded more people the time to care for, and travel with, their pets for extended lengths of time. Plus, the increase in outdoor dining means more restaurants are able to accommodate our furry friends. With that, many (even Michelin-starred establishments) are introducing dog-focused events, packages, and accommodations to ensure every pooch is well-pampered, and can accompany its owner wherever they go.

Ex: Michelin-starred Angler (San Francisco, CA) recently partnered with dog food brand Jinx to launch a two-item menu just for dogs—a complimentary salmon or chicken biscuit topped with "caviar" made with canine-friendly ingredients; River Terrace Inn (Napa, CA) launched a "Yappy Hour" series at the property's riverside restaurant, ALBA; Hilton Hotels and Mars Petcare (Nationwide) have teamed up to 'set a new standard' for pet-friendly hotels. As part of the partnership, all Homewood Suites and Home2 Suites will be pet-friendly by January 1, 2022.

Retro Motels For The Modern Age

With the increased popularity of road trips in lieu of flying, and no crowded lobbies, corridors, or elevators in which to congregate, motels have suddenly become the perfect pandemic-era lodging. Both individual operators and major hotel brands have taken to restoring mid-century motor-lodges, and building new ones decked out in retro decor, to tap into the nostalgia of "the great American road trips" of the 1950s, 60s & 70s.

Ex: Kimpton converted the 1960s property The Goodland (Santa Barbara, CA) into a boutique retro motor-lodge with record players in each room; Lark Hotels recently launched Bluebird, a sister brand focused on the development of boutique roadside lodges throughout New England. Their first project, Spa City Motor Lodge (Saratoga Springs, NY), transformed an iconic 1950s roadside motel into a stylish destination inspired by old-school Americana.

ABOUT af&co.:

af&co. is an innovative restaurant and hospitality consulting firm headquartered in San Francisco with clients across the country. The company has developed and launched concepts for more than 100 restaurants and hotels and provided ongoing marketing, public relations, and operations consulting for more than 200 others. af&co. has created unique culinary events of all sizes from intimate dinners to food and wine festivals drawing more than 10,000 people. The team does whatever it takes to help their clients achieve their goals and focus on what they are passionate about: hotels, restaurants, food, wine, spirits and travel. Follow along @afandco.

ABOUT CARBONATE:

Carbonate is a brand communications and creative services agency specializing in food, beverage, hospitality and food tech. Services include: brand strategy, market positioning, concept development, naming, visual and verbal identity development, websites, content development and strategic public relations. Prior to launching as an independent company, Carbonate was a division of San Francisco-based af&co., a hospitality consulting firm that specializes in restaurants and hotels. Using industry insights, strategic thinking, and creative vision, Carbonate helps clients rise to the top of a competitive marketplace. Follow along @carbonategroup.

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What happened after the opening of McDonald's restaurants in Rome opened?

Who is founder of the Slow Food Movement?

The movement seems to have grown alongside increased interest in artisanal food production, which has gained momentum globally, particularly following the pandemic.

On returning to traditional food methods

On returning to traditional food methods

As one document notes, "Artisanal foods have glided successfully into the Indian food scenario in the last few years and the pandemic has only enhanced this new trend.

"

## Main Drivers and Tenets of the Movement

The documents highlight several key tenets of what appears to be the Slow Food Movement, encapsulated in the SLOW principle:

- **S**easonal and Sustainable: Artisanal products are described as "most importantly seasonal and local," emphasizing harmony with natural cycles.

What are the supporters of slow food movement advocating?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

- **L**ocal: The focus is on locally produced foods that benefit consumers, farmers, and the local economy.

What happened after the opening of McDonald's restaurants in Rome opened?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

What happened after the opening of McDonald's restaurants in Rome opened?

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

- **O**rganic and Wholesome: There's emphasis on avoiding "hormones and chemicals" and using "the finest and purest ingredients.

What are the supporters of slow food movement advocating?

A movement promoting high-quality, fair, and clean fisheries

"
- **W**holesome: The products are made without "preservatives, colorants, sweeteners, thickeners or other chemicals.

"

The movement appears to be driven by chefs, food artisans, and organizations dedicated to preserving traditional food methods.

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

Celebrity chef Manu Chandra is mentioned as defining artisanal food as "done at a smaller scale, with a strong provenance and plenty of skill.

"

## Current Proponents Worldwide

The documents identify several proponents of the slow food movement:

1.

How many countries have members of Slow Food organization?

**Lisa** - A food writer who served for over seven years as a board member for Slow Food Kansas City and was a vetted U.

S.

Title:

Content: food

Non-Native Chicagoans Say These Restaurants Best Dish Up Food From Their Home Countries

After a Reddit user asked Chicagoans to share which restaurant best serves up food from their home countries, the responses have been pouring in

Chicago may be known for its Italian beef and deep dish pizza, but when it comes to international food options, it appears the city doesn't miss a mark.

For many who have made Chicago home after living elsewhere in the world, they don't have to travel far to get a taste of their homeland.

On Sunday, a Reddit user asked Chicagoans not born in the U.S. to share which restaurant best serves up cuisine from their native country. The responses have been pouring in, with users listing all kinds of options, from German food to Georgian cuisine, Venezuelan cooking and much, much more.

Here's a quite extensive list featuring many of the establishments listed on the Reddit thread:

Chinese

  • Chengdu Impression (Multiple locations)
  • MingHin Cuisine (Multiple locations)
  • Szechuan Corner - 2910 N. Ashland Ave.

Ethiopian

  • Awash Ethiopian Restaurant - 6324 N. Broadway
  • Selam Ethiopian Kitchen - 4543 N. Broadway
  • Tesfa Ethiopian Cuisine - 1023 W. Wilson Ave.

Filipino

  • Ruby's Fast Food - 4551 N. Pulaski Rd.

French-Canadian

  • Dear Margaret - 2965 N. Lincoln Ave.

Georgian

  • Chicago Diplomat Cafe - 3134 N. Lincoln Ave.

German

  • Laschett's Inn - 2119 W. Irving Park Rd.

Indian

  • Bar Goa - 116 W. Hubbard St., Suite 1
  • Basant Modern Indian - 1939 W. Byron St.
  • India House Restaurant - 59 W. Grand Ave.
  • ROOH Chicago - 736 W. Randolph St.
  • Vajra - 1329 W. Chicago Ave.

Irish

  • The Kerryman Irish Bar and Restaurant - 661 N. Clark St.

Israeli

  • Fiya - 5419 N. Clark St.

Italian

  • Coco Pazzo - 300 W. Hubbard St.
  • Gioia Chicago - 1133 W. Randolph St.
  • La Crosta Woodfire Pizzeria Italiana - 2360 N. Lincoln Ave.
  • Macello - 1235 W. Lake St.
  • Monteverde Restaurant & Pastificio - 1020 W. Madison St.

Japanese

  • Cocoro - 668 N. Wells St.

Korean

  • Ban Po Jung Korean Restaurant - 3450 W. Foster Ave.
  • Gogi - 6240 N. California Ave.

Lebanese

  • Taste of Lebanon Restaurant - 1509 W. Foster Ave.

Nepalese

  • Himalayan Sherpa - 2701 W. Lawrence Ave.
  • The Momo World - 727 W. Maxwell St.

Pakistani

  • Bundoo Khan - 2539 W. Devon Ave.
  • Karachi Chaat House - 2301 W. Devon Ave.
  • Serena - 2536 W. Devon Ave.

Persian

  • Kabobi - 4748 N. Kedzie Ave.

Peruvian

  • D'Candela Restaurant - 3449 W Irving Park Rd
  • Fina Estampa - 5210 W. Diversey Ave.
  • Pisco Peruvian Restaurant and Bar - 3224 W. Lawrence Ave.
  • Taste of Peru - 6545 N. Clark St.

Polish

  • Podhalanka - 1549 W. Division Ave.
  • Red Apple Buffet - 6474 N. Milwaukee Ave.

Puerto Rican

  • Borinquen - 3811 N. Western Ave.
  • Café Central - 1437 W. Chicago Ave.

Russian

  • Russian Tea Time - 77 E. Adams St.

Serbian

  • Café Beograd - 2933-39 W. Irving Park Rd.
  • Sandy's Bakery & Deli - 5857 W. Lawrence Ave.

Swedish

  • Tre Kronor - 3258 W. Foster Ave.

Ukrainian

  • Shokolad Pastry & Cafe - 2524 W. Chicago Ave.
  • Tryzub Ukrainian Kitchen - 2201 W. Chicago Ave.

Taiwanese

  • Taipei Café - 2609 S. Halsted St.
  • Hello Jasmine (multiple locations)

Thai

  • Andy's Thai Kitchen - 950 W. Diversey Pkwy.
  • Immm Rice & Beyond - 4949 N. Broadway

Turkish

  • Antepli Turkish Gourmet - 4849 N. Kedzie Ave.
  • Turquoise Cafe & Restaurant - 2147 W. Roscoe St.
  • Zizi's Cafe - 2825 N. Sheffield Ave.

Venezuelan

  • BienMeSabe Venezuelan Café and Restaurant - 1637 W. Montrose Ave.
  • Bolivar and Lincoln - 3349 N. Sheffield Ave.
Contact Us

delegate to Terra Madre Salone del Gusto in Turin, Italy.

Title:

Content: go to the mobile version of the site
yes
no
news
“Tasty – and the point ” announced the replacement of“ Big Mac ” and “McFlury ”
Today at 15: 59
In the network of fast food restaurants “Tasty – and the point ”, which replaced“ McDonald ’ s ” in Russia, there will be analogues of “Big Mac ” and“ McFlury ”.
About this RBC told the general director of catering Oleg Paroev.
In the menu "Tasty - and dot" there were dishes from "McDonald's", but under other names - "Grand", "Double Grand" and "Grand De Luxe", "Double Cheeseburger", "Fish Burger", "Chicken Premier" and others.
“Big Mac ” and“ McFlury ” were not at all.
In the case of the Big Mac, “interesting tasks ” arose to replace the“ McDonald ’ s ” sauce in the burger with a similar one using other ingredients.
“But the product that we saw, outwardly, to taste almost will not, I think, differ from the classic“ Big Mac ”, ” said Paroev.
When preparing ice cream “McFlury ”“ McDonald ’ s ” uses a patented technology fluring (“turning a spoon in ice cream ”) – this is the complexity, explained Paroev.
The company will replace the technology, he said.
“We have a plan how we will please our little guests and be able to sell sets with toys again very soon, ” Paroev announced the replacement of the children ’ s set with a toy“ Happy Meal ”.
The problem is that cartoon characters to whom toys are dedicated are created in “unfriendly countries ”.
“It is important for us to create continuity and explain to our guests that we are not something new that has arisen out of nowhere, and we are really a full-fledged successor to McDonald ’ s in Russia.
And we still have the same quality standards: the same delicious products, the same evaluation system, supplier selection, logistics, the same affordable prices, the same atmosphere, the same decorations, the same buildings, the same team, the same people.
It's all the same.
The first stage of our advertising campaign cements, let ’ s say, the understanding that we are basically the same, the same as they were at McDonald ’ s, ” Paroev explained the concept of the brand “Tasty and period ”.
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**Chefs embracing local culinary traditions:**
   - Sean Brock, whose restaurant Audrey celebrates Appalachian cuisine and his heritage
   - Tony Mantuano and Cathy Mantuano, who brought Italian fine dining to Nashville
   - Jean-Georges Vongerichten, whose restaurant Drusie & Darr showcases Tennessee's culinary heritage

3.

On returning to traditional food methods

**Indian chefs and establishments:**
   - Chef Vijay Thapliyal at The Lodhi, Delhi, who emphasizes "authenticity and the value of traditional cooking methods"
   - Various chefs incorporating artisanal techniques in Indian cuisine

## Where to Sample Slow Food Cuisine

Based on the documents, here are some destinations for experiencing slow food:

1.

On returning to traditional food methods

**Turin, Italy** - Home to Terra Madre Salone del Gusto, the biannual conference hosted by Slow Food International

2.

**Nashville, Tennessee, USA** - Features restaurants like:
   - Audrey, celebrating Appalachian cuisine
   - Yolan, offering Italian fine dining
   - Drusie & Darr, showcasing Tennessee's culinary heritage

3.

**Delhi, India** - The Lodhi hotel, where chefs incorporate artisanal techniques and source ingredients from local farmers

4.

On returning to traditional food methods

On returning to traditional food methods

**Kansas City, USA** - Home to Slow Food Kansas City, suggesting a vibrant slow food scene

5.

**Various locations in India** - Where artisanal food producers are creating breads, cheeses, fruit preserves, cured meats, and other traditional products

## Cultural Authenticity of Slow Food

Regarding your question about whether slow food is a western construct, the documents suggest it's a global phenomenon with authentic manifestations across cultures:

The information indicates that artisanal food traditions exist independently in various cultures, with "different communities and families [having] different versions or recipes of similar ingredients.

On returning to traditional food methods

" This suggests that the principles of slow food—seasonality, locality, traditional methods—are universal rather than specifically western.

How many countries have members of Slow Food organization?

On returning to traditional food methods

How many countries have members of Slow Food organization?

On returning to traditional food methods

In India, for example, the documents note that artisanal food "can be as basic as an achaar or chundo" (traditional Indian pickles and condiments), indicating that slow food principles align with existing local food traditions rather than imposing foreign concepts.

On returning to traditional food methods

The global nature of the movement is further evidenced by the international conference in Italy and the presence of slow food organizations in places like Kansas City and India, suggesting a network that respects and incorporates local food traditions rather than homogenizing them.

How many countries have members of Slow Food organization?

On returning to traditional food methods

## Conclusion

The Slow Food Movement appears to be a global response to industrialized food production, emphasizing traditional methods, local sourcing, and cultural authenticity.

On returning to traditional food methods

What happened after the opening of McDonald's restaurants in Rome opened?

While it may have organizational roots in the West, the principles align with traditional food practices across cultures, making it an authentic global movement rather than a western construct.

On returning to traditional food methods

What is the birthplace of the slow food movement?

As a traveler interested in farm-to-table dining, exploring these diverse manifestations of slow food would offer genuine insights into local food cultures while supporting sustainable and traditional food systems.

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development

What are the supporters of slow food movement advocating?

On returning to traditional food methods

What is the purpose of Taiwan's Taitung County Government ito hold the "SLOW SUPER Taitung Slow Farmer Market"?

To promote sustainable agricultural development


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Journal Article

Citation

Markwell RJ. Int. J. Crime Justice Soc. Democr. 2023; 12(3): 1-14.

Copyright

(Copyright © 2023, Queensland University of Technology)

DOI

10.5204/ijcjsd.2686

PMID

unavailable

Abstract

This article will examine whether the category of religiously motivated terrorism serves justice in Australia, first considering its lawfulness from a human rights perspective and, secondly, examining its operation in the courtroom. Judicial comment in two cases, the subject of national media attention and complaints to the (New South Wales) NSW Judicial Commission, were used as a basis. This article finds that efforts to establish a 'religious cause' were stifled by complexity and ambiguity about the difference between Islamic adherence and violent extremism. Bias-prone assumptions had observable implications for the judicial assessment of the defendant's culpability and rehabilitation prospects. Moreover, judicial reasoning seemed to overlook evidence of an intent to coerce the government or intimidate the public, treating religious beliefs and motives as a vehicle to establish intent. The article concludes that judicial education could help. Still, those measures would not fix the core of the problem. By removing the motive element, the issues would be avoided while focusing attention on the remaining intention elements. An alternative option is to remove 'religious cause' so that terrorism cases must demonstrate 'ideological or political cause', encouraging more precise and comparable reasoning across offending contexts.

Language: en

Keywords

judicial reasoning

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Content: “One of the great liabilities of history is that all too many people fail to remain awake through great periods of social change. Every society has its protectors of status quo and its fraternities of the indifferent who are notorious for sleeping through revolutions. Today, our very survival depends on our ability to stay awake, to adjust to new ideas, to remain vigilant and to face the challenge of change.” ― Martin Luther King Jr.
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Can the COVID-19 pandemic be defeated in 2022?

The WHO chief raises hopes of pandemic ending despite infection rates breaking records.

Read more https://www.aljazeera.com/program/inside-story/2022/1/2/can-the-covid-19-pandemic-be-defeated-in-2022

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