Her father left to provide for them. Her mom was detained trying to join him. Now they’re a family again

Queens, New York( CNN) Yoselyn spent a month apart from their own families in a shelter for child migrants — but it was the last three hours she spent waiting to be reunited with her mother that felt like an eternity, she says.

But they were detained in Yuma, Arizona, and separated on June 3 with scarcely a chance to say goodbye, she says.

While her mother awaited news from Eloy Detention Center of her daughter’s whereabouts, Yoselyn took her first-ever aircraft trip to “la alberga” in California, where she bided with other girls from Guatemala, Honduras and El Salvador, she says.

Shark fin soup: a dangerous delicacy for human beings and sharks alike

Hong Kongs shark fin trade is still robust, even devoted recent frightens over unsafe mercury levels. But public attitudes towards consumption are slowly changing

Its early February two days before the Chinese New Year. I am in Hong Kong and there are shark fins everywhere, to suit all types of customer. You can buy them in general food stores, pharmacies and angling villages. You can buy small ones in plastic bags, multipacks or single large ones with festive red prows tied around them.

The cartilage in the fins is usually shredded and used primarily to provide texture and thickening to shark fin soup, a traditional Chinese soup or broth dating back to the Ballad Dynasty( 960 -1 279 ). The dish is considered a luxury item embodying the ideas of hospitality, status and good fortune.

Hammerhead
Hammerhead fins wrapped in New Year good luck bows Photograph: Carina Milligan

The origin of the dish can be traced to the Emperor Taizu of the Northern Song, who reigned from 960 -9 76. It is said that he established shark fin soup to showcase his power, wealth and generosity. The dishs popularity increased during the Ming Dynasty( 1368 -1 644) from the consequences of an admiral of the imperial navy, Zheng He, who commanded expeditionary voyages around Asia and East Africa from 1405 -1 433, bringing back fins that fishermen had discarded. From this phase onwards shark fin soup became an established dish and by the time of the Qing Dynasty( 1644 -1 912) was in high demand.

It is not surprising that the popularity of a dish embodying such gentry and elitism declined once the Chinese Communist Party came to power in 1949. However, by the late 1980 s China had undergone far-reaching market-economy reforms which led to a steadily increasing upper and middle class, who were eager to showcase their new-found wealth; shark fin soup once again became a style of doing so. Considering that the price per bowl can range from simply HK$ 5( 45 p) to an incredible HK $2000( 180) depending on the type, style and preparation of the shark fin served, the dish is a viable option for a large number of people.

This increase in demand has led to sharks being targeted exclusively for their fins. Shark finning involves the removal and retention of the shark fins on board, whilst the remainder of the shark( under most circumstances the animal is still alive) is then discarded back into the ocean.

The anglers carrying out this practice are often seduced by short-term gain. The price paid for the fins is higher than for their normal catch, yet they are paid relatively little when compared to the money constructed higher up the chain by the fin traders. In west Africa, shark fishermen often rapidly become trapped in a cycle of debt[ pdf] with South East Asian fin traders. Local shark populations are speedily depleted, entailing the fishermen must travel further distances in search of sharks; in order to be allowed to do so they require larger ships and more fuel. The fund for this is loaned to them by the fin traders, who then subtract a proportion of this from any catches. With decreasing shark numbers the fishermen find it increasingly harder to break even.

I first became aware of this practice in 2003, during my undergraduate degree, when writing a paper on the conservation status of the blue shark ( Prionace glauca ), a highly migratory pelagic species. Back then they were considered to be the most heavily fished shark in the world, with an estimated annual fisheries mortality of between 10 and 20 million people. Ten years later, in 2013, I had the chance to dive with blue sharks in the waters above the Azores Bank to the south west of Faial Island. It was easily one of the most memorable dives I have ever done: the sharks were inquisitive, sleek and stunning, complete with their pilot fish companions accompanying them through their open ocean migration.

Following the diving, one of the operators told us that some of the sharks we had dived with today would probably end up on the deck of a fishing barge next week. Sadly, a study by Queiroz and colleagues in December 2015 suggests that this could well have been the case. The examine used satellite tracking data from six shark species across the North Atlantic together with simultaneous GPS tracking of the entire Spanish and Portuguese longline vessel fishing fleet. Data analysis revealed an 80% overlap of fished areas with shark hotspots, this is particularly bad news for the blue shark which comprises around 70% of the total pelagic shark catches.

A
A store room containing dried and bagged fins. Photo: Lauren Smith

With molecular genetics, the identification of species is possible even after the fins have been removed, employing diagnostic DNA sequence exams with species-specific PCR primers. These techniques are the most reliable way to decide which species are the most heavily traded. This is particularly important as traders tend to classify fins employing Chinese name categories on the basis of market value. This entails the relationship between the market category and species becomes unclear.

Once a species breakdown becomes available, however, it is clear that fin trading constitutes a threat to a wide range of species. For instance, the figures from a 2006 study show that in Hong Kong for the period examined, the auctioned fin weight was dominated by the blue shark, which made up over 17% of the overall market.Other taxa identified were the mako( Isurus spp .), thresher( Alopias spp .), tiger ( Galeocerdo cuvier ), silky ( Carcharhinus falciformes ), dusky( C. obscuris ), bull( C. leucas ), oceanic white-tip( C. longimanus ), sandbar( C. plumbeus) and hammerhead( Sphyrna spp .). Two of these hammerhead species( scalloped and great) are classified as endangered.

On the positive side, in recent years there has been an increasing public awareness of the shark fin trade and the need for conservation management of elasmobranchs worldwide. The legislative changes in response to this have varied greatly between countries, with some declaring all shark fishing illegal( Palau) and others stating that although the practice of finning is illegal, importation and trade from other regions is not( Canada ).

In the EU, regulations were strengthened in 2013 with the insistence of sharks being landed with fins naturally attached, a technique widely acknowledged as the most reliable means for implementing a finning prohibit. This was a vast improvement on the original 2003 legislation which outlined a fin landing weight of 5% ratio of the total sharks weight. However, this presented a loophole allowing more fins to be landed per whole animal, given the fact that the primary fin set actually weighs around 2% of the total body weight.

Caudal
Caudal( tail) fins. Photo: Lauren Smith

Despite the efforts of campaign groups, conservation scientists and government bodies, the real power to aim the fin trade is firmly rooted in the consumer. Without a doubt in Hong Kong there is still ample opportunity to buy shark fins, but does this mean the product is still in high demand? My investigations exposed a mixed response. Some people told me they had stopped feeing shark fin soup wholly, others told me they still both expected it and enjoyed it at marriage and New Year dinners; other people said they feed it regularly.

For those who had stopped eating it, the reasons given were a combination of the ethical implications as well as recent evidence showing that a percentage of shark fins assessed from five Chinese cities( including Hong Kong ), contained mercury and methylmercury in concentrations high enough to be considered unsafe for human consumption. People who eat it at special occasions assured the dish as an important part of their culture and didnt want that completely lost, and those who consume it regularly simply assured it as their right to do so, despite being aware of the environmental and potential health impacts.

The differences in attitudes of the public is encouraging, although a merchant to present to me that his fin sales had increased by 90% over the Chinese New Year period, suggesting that this dish is still a long way from being relegated to history. Continued public awareness, effective legislation and ongoing scientific research remain essential to the future safeguarding of many shark species.

Read more: www.theguardian.com

Brethren dedicated life sentences for raping 10 -year-old niece in India

New Delhi( CNN) A fast-track court in India has sentenced two men to life in prison for the rape and impregnation of their 10 -year old niece, in the northern city of Chandigarh, police corroborated Thursday. The victim gave birth to a baby daughter via caesarian section in August.

The family of the victim greeted the news with a mixture of relief and frustration, having called on the magistrate to deliver death penalty.

“The father was of the view that this was the most difficult kind of crime that can be committed with a small child and the rapists must be hanged, ” said Alakh Alok Srivastava, the lawyer who represented the victim’s family.

Rosie Sykes’ recipes for Christmas cocktails and canapes | Cocktails and canapes

Cocktails and canapes: Rosie Sykes cleverly pairs edible treats with a perfect festive pick-me-up

Some days demand a stiff beverage and a bite to eat, whether it’s a cosy night on the sofa, or the bright lights of Christmas. In this extract from her new volume, Rosie Sykes cleverly pairs each edible treat with a perfect festive pick-me-up …

Terrazzo…

Cooling like marble, almost flinty and savoury. Decorated with diced lime, lemon, orange and a zigzag of bay leaf to create a jazzy terrazzo impact, this fizzy aperitivo employs Cocchi Americano- a bitter Italian aperitif wine with citrus and herbal flavours- stimulating it the perfect start to any party.

Terrazzo Terrazzo with anchovy-stuffed eggs. Photograph: Patricia_Niven/ Patricia Niven/ Quadrille

Makes 1
Crushed ice
Small segments of lime, lemon, orange
1 part gin
2 parts Cocchi Americano
4 proportions sparkling wine
Paper drinking straw
Bay leaf

1 Half fill a highball or other tall glass with ice, adding small segments of lime, lemon and orange as you go.

2 Pour in the gin, Cocchi Americano and sparkling wine and stir well.

3 Top up with ice and citrus segments. Add a newspaper straw. Finish with a bay leaf garnish, decoratively cut with a pair of scissors to a design of your selection- we ordinarily go for a zig-zag.

… with anchovy-stuffed eggs

A throwback dish of unassuming style, stuffed eggs give immense quantities of pleasure. My dear friend Peter and I once met in a bar in Manhattan to drink martinis and share a couple of plates of their famous devilled eggs, bringing to mind this quote from Pulitzer-prizewinning journalist Herb Caen:” Martinis are like breasts: one isn’t enough and three is too many .” In my volume, it’s a sentiment that applies equally to stuffed eggs. The most delicious stuffed eggs I have eaten in recent memory- and the inspiration for this recipe- were at a supper cooked by the amazing chef James Ferguson.

Makes 1
2 eggs
2 tbsp tinned anchovies, finely chopped
1 tsp olive oil
Finely grated zest and juice of 1/4 lemon
1/ 2 tsp dijon mustard
A generous pinch of smoked paprika
2 tbsp mayonnaise
A small handful of parsley, finely chopped
Cornichons or small pickled onions, to serve

1 Put the eggs into a saucepan of cold water. Bring to the boil, then lower the hot so the water is only simmering. Cook for 12 minutes. Meanwhile, put the anchovies in a bowl with the petroleum and mash to a paste, then add the lemon zest, mustard, paprika and mayonnaise and mixture until smooth. Stir in the parsley.

2 Lift out the eggs and cool wholly in cold water until totally cold- this will take a good few minutes. Then carefully peel the eggs and cut them in half lengthways. Scoop out the yolks and add them to the anchovy concoction, then mash softly together- I like a little bit of texture. Savor the stuffing concoction; season with lemon, salt and pepper to taste.

3 Depending on how many cocktails you are planning to have, it might be worth taking a tiny slice from the bottom of each egg-white “boat” so they sit steadily on the plate. Spoonful or, if you’re feeling super-fancy, pipe the stuffing back into the egg-white boats, then serve at room temperature with a few cornichons or little pickled onions.

Light-emitting diode…

A variant of a whiskey sour that nearly incandescences in the dark that will alleviate any excess of dinner and have you jumping around in no time.

Light-emitting Light-emitting diode with a squash and truffle brandade. Photo: Patricia_Niven/ Patricia Niven/ Quadrille

Makes 1
3 portions rye whiskey or bourbon
1 part simple syrup, ideally infused with orange or grapefruit zest
1 part lemon juice
A dash of Pernod- or pastis or ouzo, if that’s all you can get your hands on
2 tsp egg white
Ice cubes
Frond of fennel or dill

1 Combine the whiskey, syrup, lemon juice, Pernod and egg white in a shaker, or a jar with a lid and add plenty of ice.

2 Shake vigorously until well chilled and the egg white is foaming.

3 Strain into a cocktail glass, ideally a stemmed one, utilizing a mesh sieve or sieve – you may wish to spoon some of the egg-white foam from the shaker on to your beverage if too much gets left behind.

4 Delicately garnish with a frond of fennel or dill- a little bit of green foliage sitting atop the frothy head of this drink is most appeal. Sip and perform a backwards somersault.

… with a squash and truffle brandade

Strictly speaking, brandade is a Provencal dish of salt cod pureed with garlic, olive oil and sometimes potato, but I have utilized ithere because the texture of the end result is similar. We’re so spoilt these days with the wide range of squash and pumpkins available to us. In their many guises, they make such aIf you’re feeling extra-decadent, you can grate over a little parmesan as well.

Makes 6
1 small squash- about 680 g
Salt and black pepper
A small grating of nutmeg
2 tsp olive oil
60g( 4 tbsp) unsalted butter
1 tbsp truffle oil
3 pitta bread or flatbreads
A few shavings of fresh truffle( optional)

1 Preheat the oven to 180 C/ 350 F/ gas 4. Cut the squash in half and scoop out the seeds of both halves with a spoonful. Season the flesh side liberally with salt and pepper, then grate over a little nutmeg.

2 Put each half on to a large sheet of oiled foil, skin-side down, then splashing over the rest of the olive oil and a good smattering of water. Wrap up the squash halves to form two parcels and bake for 50-60 minutes or until altogether soft, but not brown. Scrape all the flesh out. If it seems waterlogged, tip into a sieve decide over a saucepan and drainage for about half an hour, or until the squash appears dry. Then put the pan over a medium hot and let the liquid simmer and reduce until syrupy.

3 Meanwhile, mash the squash. When the fluid has reduced, add the squash to the pan to warm through. Now gradually beat in the butter, bit by bit, until you have a lovely rich and glossy mixture. Season to taste with salt and pepper, then stir in three-quarters of the truffle oil.

4 Put the pitta breads or flatbreads under a hot grill to warm through, then cut into bite-sized strips.

5 Scrape the squash brandade into a warm bowl and sprinkle with the rest of the truffle oil( now is the time for a few shavings of truffle, if you have one tucked away somewhere ), then surround with the strips of bread.

Trainwreck…

This will either cause an incident or resuscitate those at the scene. For this drink, crushed ice is best, as it helps to cool the ingredients quickly and melts in such a way as to soften the harshness of the alcohol. But if you don’t have an ice-crusher or a powerful blender, ice cubes will do.

A A’ trainwreck’ is the perfect period for a croquette, says Rosie. Photo: Patricia_Niven/ Patricia Niven/ Quadrille

Makes 1
Crushed ice
2 portions rye whiskey or bourbon
1 part Campari
1 part simple syrup, ideally infused with orange or grapefruit zest
2 components orange juice- or, if in season, blood orange juice
Orange slice, for decoration
Paper drinking straw

1 Half-fill a small metal Julep cup or short tumbler with ice. Pour in the rye whiskey or bourbon, the Campari, syrup and orange juice and stir well.

2 Top up with enough ice to give your drink a bountiful appearance. Garnish with half-moon-shaped slicings of orange and add a newspaper straw.

… with white bean croquettes with herby mayonnaise

A few stints of living in the south of Spain have induced me a croquette aficionado. I like this type for home cooking, because it doesn’t involve making a bechamel sauce, so it’s relatively simple and very tasty.

Makes 8
1 tbsp extra virgin olive oil
1 medium red onion, finely sliced
1 small sprig rosemary, leaves stripped and finely chopped
2 garlic cloves, crushed
120g baby spinach leaves
400g tin of cannellini beans, drained
100g panko or other breadcrumbs
1 tbsp mint, finely chopped
1 tbsp parsley, finely chopped
A generous pinch of chilli flakes
75g mayonnaise
1 egg
6 tbsp illuminated olive oil

1 Heat the extra virgin olive oil in a saucepan over a low heat and add the onion and rosemary. Cook very gently until soft and sweet, then add the garlic and stir about for a minute.

2 Add the spinach and mixture well, stirring until it wilts. Add the beans and warm through.

3 Transfer the contents of the pan to a food processor and whizz to a smooth paste. Add 20 g of breadcrumbs. Pulse to combine. The mixture should be quite stiff- if it seems too wet, add more breadcrumbs. Scrape into a bowl and transfer to the fridge for an hour or so. Meanwhile, stir the mint, parsley and chilli flakes into the mayonnaise.

4 Lightly beat the egg in a shallow bowl. Set the remaining breadcrumbs into another. Scoop out tablespoonfuls of the croquette concoction, roll into balls and then flattened into pucks. Dip the croquettes in beaten egg and then breadcrumbs, shaking off any excess. Double-dip the croquettes to give them an extra-crisp shell, if you like.

5 Heat the light olive oil in a small frying pan and, when hot, fry the croquettes in batches of three to keep the oil hot. Keep turning them until they are golden all over, then drain on kitchen newspaper. Eat while hot, dipped in, or drizzled with, the herby mayo.

Rosie Sykes is a freelance chef and menu consultant. She is the author of The Sunday Night Book( Quadrille) and co-author of the Kitchen Revolution( Ebury) This is an extract from Rosie’s latest volume, The Sunday Night Book- Short Recipes to Construct the Weekend Feel Longer( Quadrille, 10.99) out now

For New Yorker Cartoonist Art, Life,& Laughter Are the Same

In the gallery of San Francisco’s Contemporary Jewish Museum, people looking at the art on the wall are giggling. Not simply polite chuckles, but full-throated guffaws. That’s because Roz Chast’s depicts hang on that wall, and that’s what you do when you find one of her recognizable cartoons–like the one prove obsessive compulsive Santa making a list, checking it twice–then writing it again because the margins are crooked. Or the dumbest pacts with the devil ever that includes selling one’s soul for tickets to a Bread concert or some hapless person who traded her spirit in to be president of the Beanie Baby Fan Club (” But it induced so much sense at the time !” she calls ).

In the exhibit, Roz Chast: Cartoon Memoirs, Chast’s cartoons for The New Yorker and other publications are on display along with ones from her volumes, some personal mementos( and a couch–Chast does love to draw lounges ), and panels from Chast’s graphic memoir about her elderly mothers’ final years, Can’t We Talk About Something More Pleasant ? That book won many awardings, including the National Book Critics’ Circle Award for Autobiography, and was named by The New York Times Book Review as one of the 10 Best Books of 2014. The volume documents her mothers’ decline in ways big and small, from the grime that began to cover everything in their apartment, to her father’s preoccupation with his bankbooks, which grows worse throughout the day (” sunsetting” it’s called in nursing home ), to her mother’s more and more frequent falls.

Chast didn’t worry about taking on a subject most people want to avoid–death–let alone the trauma, expenditure, and heartache of dealing with one’s mothers’ failing physical and mental health.

” I never felt like it was a risk ,” she said in an interview at the Contemporary Jewish Museum,” Washing windows on one of those thingies–that’s a risk. Those are the things that really scare me. This is what I do .”

It certainly is. Chast has drawn around 1,200 cartoons in the past four decades. She has other volumes for adults and children, including What I Dislike: From A to Z and Too Busy Marco. This one, she says, was different.

” It was very personal ,” she said.” I wanted to do it because I didn’t want to forget what it was like to go through it and also what my mothers were like. So I truly wrote it for that .”

Chast knew how to start the book–with a sudden desire to leave her house in Connecticut to visit her mothers in Brooklyn, a place she didn’t and doesn’t like. She remembers the date because it was September 9, 2001, and she recollects insuring the World Trade Center towers from the window of the taxi she took from the train station. She also knew how it would end–with her mother’s death at 97 in 2009( her parent died in 2007 ). But she wasn’t sure how to organize it otherwise–until her therapist suggested chapters. That made all the difference.

” I had never written a long form piece, and I had forgotten about chapters ,” she said.” Once he said that, things started to fall into place .”

Curated and first shown at the Norman Rockwell Museum in Stockbridge, Massachusetts, the depict went on to the Museum of the City of New York and then to San Francisco, where it will be up through September 3. Renny Pritikin, chief curator at the museum, is delighted to display Chast’s work. A fan of both pop and fine art, he says this is exactly the sort of depict he wants to bring to the museum.

” There’s a wonderful synthesis of language and scenes ,” he said.” Humor is about concision of language, and a good joke tells the truth unexpectedly. She’s really, really good at that, and it’s important women are taking their place in the tradition of humor and cartooning. I think she’s in that ancestry of great New Yorker humorists like Dorothy Parker and S.J. Perelman .”

Chast, 62, likely wasn’t thinking of being part of a pantheon when she was a kid in Brooklyn, although she did want to escape to Manhattan. She always described, she says, because she was an only child and because it was an apartment-friendly activity.” You couldn’t ricochet a ball on the wall ,” she said.” I wasn’t going to be exploring any woods or creeks or anything .”

Her mothers were both educators–her mom was an assistant principal and her father teach high school French and Spanish. In the summers, they often went to Cornell for concerts and lecturings with their teacher friends, and they would leave Chast in the library in Ithaca, which contained no children’ volumes. But they did have a cartoon section. Chast especially loved the work of Charles Addams, who she got to meet years later when she began being published at The New Yorker.

Chast studied painting at the Rhode Island School of Design, but after graduation she started depicting cartoons again and sending them out to publications. She made her first marketing to Christopher Street, a homosexual literary magazine that paid her $10, “crap pay” even in 1977, she said. She sold cartoons to other publications, including the Village Voice–where it was her ambition to work, believing it fit with her style. But then she decided to submit a cartoon to The New Yorker in 1978. She says she was flabbergasted when they bought it. She’s been describing for them ever since.

The book about her parents has been wildly successful, and Chast gets letters from people who relate to her experience of caring for parents while still running and taking care of kids, of cleaning out her parent’s things( Chast find the giveaways her parents had get for opening all those accounts that the bankbooks were for–toasters, clocks and blenders–all unopened ), and of hiring caretakers and worrying about money.

She hears from lots of people with backgrounds nothing like hers. She thinks some of it has to do with her mothers’ generation.

” A plenty of it is the Depression, and World War II. There were so many things that defined my mothers’ generation other than the facts of the case the latter are Jewish and from Brooklyn ,” she said.” Certainly the scrimp and the saving–that cuts across all kinds of background. I’ve heard from rural Methodists, like,’ Oh God, my father with the bankbooks’–that’s just part of their world .”

With the book, Chast wanted to pay tribute to her mom, Elizabeth, who played the piano and wrote poetry, and her father, George, who was sensitive and curious about language.

” I hope I managed to convey I truly did love them ,” she said about the book.” They were unique and amazing, and I’m glad they were my mothers .”

Read more: www.thedailybeast.com

How to Drink& Cook Like a Celebrity

From Moby and Tom Colicchio to Nathan Myhrvold, this year we interviewed a range of celebrities about their own cook and drinking rules and doctrines. No two of the answers were the same and the stories often uncovered a very personal side of these stars that is rarely assured and gave insight into their everyday routines.

Read on for a selection of some of my favorite Drinking and Cooking Rules answers from 2017.

Some chefs are strict about measuring ingredients, others not so much. Which camp do you fall into ?” No , no , no. I’m not a cook that measures. In fact, when I was young I most likely would have been diagnosed with ADD or ADHD and I couldn’t follow recipes. They would freak me out. And when I got Jacques Pepin’s La Technique it entirely changed my life. I was 15, 16 years old when I got it. Because he emphasized this idea where you only focus on technique and don’t worry about recipes. We scarcely use recipes in my kitchen. I just teach technique .” –Tom Colicchio Do you watch any food Tv shows today ?” Not really. I do occasionally watch Rick Bayless or somebody on PBS. I watch Anthony Bourdain on CNN because he’s a good friend, but frankly, I don’t watch too much food Tv. So many of them are reality indicates with a lot of yelling that I don’t like so much anyway .” –Jacques Pepin Can you share the single most important piece of advice you have for someone looking to throw a memorable party ?” Great people, great music, and a lot of alcohol. Try to never run out of food, and never run out of alcohol. People make a lot of fuss out of entertaining but I guess the buildup is worse than it really is. It doesn’t even matter what your stuff looks like. The devil’s in the details: You can literally just pour Coca-Cola in a glass but add a lime wedge. You can order delivery and serve it on the nice china .” –Molly Sims Currently, what’s in your liquor cabinet ?” I’m looking at it right now. It’s quite mental how much whisky here i am. There’s Talisker and Highland Park and Glenlivet and Laphroaig. And then we’ve got one from the Scottish Malts Society, which is Sangria on the Terrace 986, whatever that entails. All the whiskies made by the Malt Society have got these most incredible names. We always have vodka. We always have Myers’s Rum in case we want a Dark’ n Stormy. Oooh, there’s a Glenmorangie. We always have pisco. We always have tequila. That’s basically our basics, we don’t really run much fancier than that .” –Shirley Manson How important is it to you to eat with their own families ?” We try as much as possible. I’ll say this to my grave, if we could just please get more people to the dinner table, families, friends, politicians…But if we could actually sit down and take the time to eat dinner and break bread literally with people, a lot of these problems we have in this world would go away .” –Ming Tsai Out of all the cakes you’ve made in your career, which one are you most proud of ?” I’m a huge nerd. I love sci-fi. We got to make a life-size, working R2-D2 cake for [ Star Wars creator] George Lucas and present it to him. For me, that was pretty special. To be able to say thank you to him with some of my best run, it truly felt great. It was so cool, and he loved it .” –Duff Goldman Do you ever drink hard alcohol ?” I used to do a shot of bourbon before a show because it kind of opened me up, but I used to get too drunk. I recollect there was one performance I did with Nicki Minaj on the American Music Awarding, and I recollect sitting down at the piano about to do the display, and I realise how drunk I was, and I started freaking out inside .” –Skylar Grey Apron or no apron ?” You know what? I actually wear an apron. Chefs always wore a uniform but now we just see cooks in their t-shirts with a cool apron on. I miss the days of wearing a uniform. At heart, I’m a line cook. I kind of miss the chef coat because when I set that on then I’m on. But I have to say, when I’m at home and I’m cooking I do like having an apron on. I do. It merely feels right. When you’re done and you sit down at the table you take your apron off .” –Amanda Freitag Does Jerry have any Seinfeldian food tics in real life? Like a love of big salads, black-and-white cookies, and marble rye ?” That was a television prove and he lives in real life .” –Jessica Seinfeld

What music do you listen to when you’re cooking? ” We have a rule at Little Pine–and I’ve asked Ravi to have the same rule at Ladybird–which is please don’t play any of my music. I’m narcissistic enough without having my restaurant play my own music! Perhaps this is sad middle-aged bachelor music but, when I’m at home, I listen to a lot of classical music, and old folk-rock–Cat Stevens, Joni Mitchell. Something about folk-rock in L.A. just seems to make sense. You listen to[ Joni Mitchell’s album ] Ladies of the Canyon in L.A ., and it just induces sense .” –Moby

How is designing a stadium that seats tens of thousands like designing a bar that seats at most a couple hundred ?” It has to do with the premium experience. In any modern stadium, there are different spaces. Some are concourses that hold 25,000 people; some are private clubs and other spaces for VIPs that are much smaller than that. One of the things we spend a lot of time thinking about is what constructs spaces special and different from each other. The stadium needs to have a significant describe for all the people in the city. We were able to take a premium design and experience and translate it to this bar. It’s not like a stadium bar; it’s more like a West End bar in London. Our experiences going to those types of bars, frankly, helped us bring this together into a complete design .” –David Manica Do you hang out with Adam Levine and the other The Voice judges after a day of shooting ?” Man, we are together ALL DAY when we are filming The Voice ! I don’t want to hang out with those people when I’m done! No, I’m kidding. We definitely hang out here and there; it only depends on everyone’s schedule, but whenever we do, we have a lot of fun together .” –Blake Shelton How big is your spice rack at home ?” Here’s the thing, I weened it out a lot because you need to replace your spices every six months. My spice cupboard is pretty serious. Spices and herbs are what I rely on day in and day out to stimulate simple preparations that feel really celebratory and indulgent without having to change the process too much. One of my favorite spice mixtures, I literally stole from a spice nut mix that found in England that used rosemary and thyme and brown sugar and cumin and nigella seeds. It’s sick and twisted. It’s so good. That little reach of brown sugar in with all the spice is pretty nice .” –Daphne Oz When you’re at home in L.A ., do you cook a lot ?” I do. I garden. I have an herb garden and right now I’m growing three different kinds of lettuce and arugula and some hot pepper and some tomatoes.[ I have] kumquat trees, avocado trees, Meyer lemon trees and orange trees. It’s a small garden but it’s what I have time to grow .” –Darby Stanchfield How can person serve great drinks for a party without spending the whole night behind the bar ?” You have to pick a drinking that works well in big batches. If you have to do something like shake an egg white each time, that’s not realistic. With a larger group, you’ve gotta go with pitcher cocktails. That’s gotta be pre-mixed. But with a smaller group, individual drinkings are possible. One of the things I love about entertaining a small group is you can have a conversation in the kitchen while you’re cooking or inducing drinks .” –Ali Larter You’re from an Italian family and working your volumes include a lot of Italian recipes; is it your favorite type of food to eat and cook ?” When it comes to eating, I really love Italian-American and classic Americana, big-time. Lasagna, a Reuben; that’s my jam. I’m also a closet vegetarian part-time. When I was growing up, my father did a ton of stuff with veggies that really influenced me. For cooking, I’m all about the Frenchies. French food may not be chic right now, but it’s timeless and it always comes back into style. Team Frenchie !” –Alex Guarnaschelli What do you like to drink ?” I am a whiskey drinker. My all-time favorite used to be Black Maple Hill Bourbon, but now they’ve changed it and it’s no longer the same. I enjoy bourbons, but I don’t drink rye. I’m also not really a Scotch drinker–I don’t think I’m sophisticated or cool enough for it. I have a lot because people give it to me as gifts, but I don’t like the smoky flavor. If I’m just at a sporting event or out at a bar, I’ll drink Crown Royal and ginger ale .” –Brian Baumgartner Why do you think oversized dishes are so popular ?” There’s sort of a sight and an awe factor. But I also think food as conquest is interesting to people. One thing we try to emphasize is that these are supposed to be shared. It’s a great style to bring people together around food. A lot of periods, it’s also a cheaper route to get a big group of people something to eat! What we’re really trying to highlight with the show is how much these bring people together and become a tourist attraction and something to do. It’s like a quest: People decide to coming together and knock down a giant dish. Everybody watches the depict and goes,’ I want to see that in person !'” –Josh Denny You were one of the first people to be called a” celebrity chef ,” but today the title is nearly ubiquitous. How do you feel about the concept of chefs as celebrities ?” If you believe Anthony Bourdain, I was the first celebrity cook, but that’s just because I’m the oldest! Like the food revolution, that’s all worked very well, and now you have big food celebrities, much bigger than I am. But their own problems is that now chefs think that in order to be a success, they run a few years and then get a show on TV. You have to spend some time learning how to do it, and it’s more than a year or two. They get distracted by the thought of becoming famous .” –Jeremiah Tower Do you have a favorite drink to construct ?” A Martini. The Martini is one of my absolute favorite cocktails, and I think it often doesn’t get diluted enough. It should be this silky, delicious cocktail. The secret to a perfect Martini is don’t be afraid to overdilute it. You have to get it to that very, very perfect point of just-before-overdilution. I pay close attention to the ratio of ingredients and how long I stir. My preferred ratio for a Martini is 50/50: I guess equal proportions Beefeater Gin and dry vermouth is perfection .” –Mony Bunni When you’re on the road with your First Take colleagues, Max Kellerman and Stephen A. Smith, do you guys have favorite bars or eateries you like to visit ?” Honestly, I wish I could say that we did. There’s literally no time for it. We’re just trying to get a meal in. You’re just trying to find time to eat. For the three of us, it’s a lot of room service .” –Molly Qerim Do you have any cake-decorating tips for home bakers ?” I think that there are some materials out there that people don’t know about. Modeling chocolate altogether changed my life. You can order it online, but you can also induce your own: You just melt down chocolate and add corn syrup, but you have to use a very specific ratio. Try working with modeling chocolate to attain little sculptures–cupcake toppers and the like. It’s kind of like Play-Doh; it’s easy to mold, and to blend separate pieces together. From there, you can start testing out different materials like fondant to see what works for you. It’s difficult, but you’ll are better .” –Natalie Sideserf Given your extensive career in television, would you ever create a spirits or wine depict ?” I’ve been dying to do that. I’ve been pitching Food Network on a spirits prove for ten years. When you start talking about the punt of the bottle and various terminology that’s connected, they think it frightens the viewer. I don’t think so. I would love to be the first guy to have a spirits prove on Food Network. It’s time. There’s no question it’s time .” –Marc Summers What does your home kitchen look like ?” A bit like the lab kitchen. To be honest, I don’t think there’s any equipment in there that would be in a’ normal’ home kitchen! I have a Thirode stove from France, two combi ovens, two French deck ovens for building bread, a huge cold-smoker, a sous-vide vacuum packer and a bunch of sous vide machines .” –Nathan Myhrvold

What’s the more difficult part of soul food to master? ” I think it’s the long simmer. I am from Nashville, so I feel like I grew up with this food. I think the hardest thing for me is to try to convey this to somebody else who isn’t from the south or even out west. I guess the misnomer is that all spirit food comes from the south. It doesn’t. We have New Orleans, which is its own thing, but you also have up north, you have out west. You have different types of soul food .” –Carla Hall

There were some tough episodes of What Not to Wear , your old demonstrate, when you and your co-host Stacy London had a drink to unwind. Was the alcohol real? ” That was real alcohol. I think we were drinking bourbon during those[ scenes ]. It was usually the last shot of the working day and we had a couple sips of bourbon before heading home .” –Clinton Kelly

What’s your signature beverage? ” My favorite drink is the one somebody is buying for me. That’s really the truth .” –Guy Fieri

Read more: www.thedailybeast.com

Separated twins move to rehab after emotional hospital parting

New York( CNN) Jadon and Anias McDonald, the twins born joined at the head whose separation surgery captivated millions around the world, were gently placed in a red wagon.

They lay side by side, Anias in a blue jumpsuit and Jadon in a gray one. They wore specially fitted white helmets, but there was no evidence of the tubes, IVs or monitors that have been their lifelines since surgery.

Broward schools don’t plan to limb teachers

( CNN) The school board in Broward County, Florida — where a gunman killed 17 students and staff members at one of its high schools — said Tuesday it will not participate in a program that allows certain school employees to be armed.

Board members, who voted on the matter, have authorized Broward County Public Schools Superintendent Robert W. Runcie to communicate their intent regarding the controversial provision of Senate Bill 7026, which was signed by Gov. Rick Scott last month.

Known as the Marjory Stoneman Douglas High School Public Safety Act, the law stiffens gun control in several ways but also permits some teachers to be armed.