Race, Ethnicity,culture, and preference of labels winds up being a personal decision to some degree but there are times when people sincerely desire to be cultural sensitive. This dilemma often happens with people of color whether mixed heritage, Asian, Pacific Islander, “Black” or “Latino.” People of a certain generation tend to call Asians/Pacific Islanders, oriental(so not political correct). People often see a Black person and immediately classify him or her as African American or African when the African diaspora of people span the world and increasing becoming of mixed heritage. Then we have Latino vs Hispanic, read article below:
Since the 70′s a controversial issue has been labeling Americans of Latin American and Spanish decent. The Census bureau prescribe the word “hispanic” to anyone of spanish culture regardless of race. This naturally includes people of Spanish decent and anyone in the western hemisphere that speaks Spanish (and excludes Brazil).
On the other hand, Latino is used to describe anyone of Latin American descent and excludes the Spaniards. Hispanic has been rejected by many who are labeled such because of the artificial imposing of the world from the government and more widely embrace Latino.
Professor Ernesto Sagas states “a lot of Latinos cannot or do not want to trace their ancestry to Spain. They could trace it to native Americans or to Africans or to many other parts of the world,” Sagas continued.
Latino is more of an organic umbrella term that rejects Spanish colonization and includes Latinos of all races and nationalities, but also is gender specific. Read More
Tradition way of drinking chai tea in clay cups.
Mighty Leaf-The history of chai tea dates back 5,000 years to the ancient courts of Siam and India. Legend has it that a king concocted a recipe in a quest to create a healing beverage. After that, authentic chai tea was used in the healing tradition of “ayurveda” alternative medicine. Along with massage, herbs, yoga and other healing elements, chai tea was consumed to naturally heal the body beginning in the Vedic period in India. The popularity of chai tea spread throughout South Asia and far into the Western World, continuing its growth today.
Chai in eastern India is noted for the clay cups in which it is served. The clay adds an earthy flavor that underlies the spicy overtones.
Recipe for Chai from PBS Kitchen Explorers
4 cups water
2 teaspoons loose assam tea
4 whole green cardamom pods, smashed
2 whole cinnamon sticks, broken
10 whole cloves, smashed
3 cups milk
sugar or other sweetener, to taste
SPICED MILK RECIPE FOR ONE
1 cup milk
small pinch of cardamon powder
small pinch of cinnamon
small pinch of cloves
small pinch of ginger
1 teaspoon honey
See Directions & Video
Adam Levine is the every man when it comes to food. In an interview with Dash, Levine claims to be a “Meat and Potatoes guy” yet he calls Mozza 2 go, “The greatest invention of all time.” Guess what? Mozza 2 is not a steak joint.
If you are wondering what is Mozza 2 go may be, ponder no more for it is a pizza spot which earns this acclaim. Not just any pizza spot, enter Food Network’s Mario Batali. The predecessor to Mozza 2 Go, Mario Batali’s Mozza, made up of the Pizzeria and the fancier Osteria on the corner. Levine states “I had my thirtieth birthday there. But now there’s Mozza2Go”
This passion for pizza has nothing to do with his ethnic or cultural background. However, if you have wondered about his ancestry, his dark looks are not Italiano. Levine is a Hebrew name meaning, “son of Levi.” The musical pop star is of both Jewish and Anglo descent.
See Adam’s Steak Recipe
6610 Melrose Ave., Hancock Park; 323-297-1130; entrées, $11–$24
The Carnival of Brazil (Portuguese: Carnaval, IPA: [kaʁnaˈvaw]) is an annual festival held during the Friday to the Tuesday beforeAsh Wednesday, which marks the beginning of Lent, the forty-day period before Easter. On certain days of Lent, Roman Catholics and some other Christians traditionally abstained from the consumption of meat and poultry, hence the term “carnival,” fromcarnelevare, “to remove (literally, “raise”) meat.” Carnival has roots in the pagan festival of Saturnalia, which, adapted to Catholicism became a farewell to well things in a season of religious discipline to practice repentance and prepare for Christ’s death and resurrection.
Rhythm, participation, and costumes vary from one region of Brazil to another. In the southeastern cities of Rio de Janeiro, São Paulo and Vitória, huge organized parades are led by samba schools. Those official parades are meant to be watched by the public, while minor parades (“blocos”) allowing public participation can be found in other cities.
Carnival is the most famous holiday in Brazil and has become an event of huge proportions. Except for industrial production, retail establishments such as malls, and carnival-related businesses, the country stops completely for almost a week and festivities are intense, day and night, mainly in coastal cities.[
In mainland China, many Chinese-speaking regions of Asia, and Chinese immigrant communities around the world, an egg roll predominantly refers to the egg-based, flute-shaped pastry, with typically yellowish, flaky crust often eaten as a sweet snack or dessert commonly eaten by Asians.
Image courtesy of fortheloveofcooking.net
Within China egg rolls are eaten predominantly in the southeast and is not as commonly consumed in the north and western parts of China.
Here is a meatless version of egg rolls.
- 1 tsp olive oil
- 2 cups of savoy cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 14 egg roll wraps
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
Click for Directions
Flourless Cocoa Brownies with Cooked Vegan Cocoa Frostin
This recipe is from one of MCCN favorite blogs. If you are looking for plethora of healthy, gluten free and vegan recipes then check out yummysmells.ca
This recipe is not only vegan but gluten free, glossy and perfect to dip everything from cupcakes to cookies as well as for pouring over brownies or cake. Setting up like a firm, yet slightly soft fudge, it also and has a delicate hint of coconut flavour thanks to the Gold Label Virgin Coconut Oil I used as a base. The recipe doesn’t use any chocolate, but instead gets its colour, flavour and (never-blooming) shine from my favorite cocoa powder, icing sugar and potato starch. All in all, it’s definitely spoon-worthy and a definite keeper in my file!
Cooked Vegan Cocoa Icing
Makes enough for one 9″ pan of brownies, about 1 1/2 cups or 16 servings
2 tbsp flavourful coconut oil
⅓ cup cocoa powder
1 cup powdered sugar, sifted
2 tbsp potato starch
½ tbsp vanilla
2 tbsp hot, brewed coffee
Liberty Road has its fill of restaurants but legitimate ethnic restaurants are not as easy to come by. So you might want to slow your car down as you approach the 8000 block of Liberty Road—8128 is where you will find a little taste of island cooking at Island Quizine.
Okay, I don’t like the spelling of the name but it does make it easy to recognize when you are looking for it. If you go up Liberty Road, in the Millford Mill area, with any frequency, you may have caught a glimpse of the restaurant and thought it was just a carry-out establishment. Well, to my surprise, Island Quizine does not only offer carry-out food but it is divided so that you can sit and be served in their dining area, complete with elegantly adorned dark wood tables and booths.
No paper or plastic—it’s real plates, silverware, and all the trimmings. That’s not always offered in Caribbean establishments so it definitely brings the expectations up a notch for the meal you will be served.
Before talking about the food, I was very impressed with the hospitality. One of the young ladies in the carry-out portion of the restaurant answered my questions, made recommendations and asked me if it was my first time visiting Island Quizine. Before I knew it, she had whipped up a sampler of their curry chicken, jerk chicken, and their signature Cajun Salmon draped with a super-yummy (That’s fancy culinary talk!) creamy sauce. All was three samplings were delicious, and curry had me wanting to step up my game. The young lady also gave me a little something to wash everything down—an outstanding blend of ginger and tropical punch. I was liking this place already. READ MORE
Various stories of how the salad was invented exist. One says that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Stories vary as to whether the salad was invented by Cobb or by his chef, Chuck Wilson. The legend is that Cobb had not eaten until near midnight, and so he mixed together leftovers he found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.
Now this recipe takes a slight twist on th classic by incorporating cornbread.
Coarse salt and pepper
FOR THE DRESSING:
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
3 tablespoons olive oil
FOR THE SALAD:
3 hearts romaine lettuce, shredded
2 cups cooked, shredded chicken
4 large eggs, hard-boiled and chopped
8 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted, peeled, and diced
1-1/2 cups grape tomatoes, halved
1/2 cup diced red onion (optional)
1-1/2 cups (6 ounces) Monterey Jack or Cheddar, shredded
Kale chips are growing in popularity at stores and First Lady Michelle Obama in her quest for healthy living stopped by Jimmy Fallon’s Tonight Show to do a skit with Will Ferrell about exercise and healthy eating. The snack she promoted was kale chips.
What kale chips are not:
- Crunchy. They are really too thin to have any crunch.
- Just like potato chips, but, you know, not fattening. The fact is, they are nothing like potato chips – they don’t taste like them, and they don’t have the same texture. But they areaddicting.
What kale chips are:
- Thin, crispy, and light as air. Seriously – they will blow away in a light breeze. I know this to be true by experience.
- A bit of an acquired taste. They still have a bit of a “green” flavor to them, though mostly they taste salty (especially if you overdo it like I tend to do).
- Easy. From garden to salty snacking in 15 minutes, if you desire.
- Really, really addicting. Have I mentioned they’re addicting?
Grab some fresh kale and try this recipe. Click Here