Cooking in Quarantine: Saransh Goila on connecting through food | Features News

I started cooking when I was 12 years old for a very simple reason – the joy people would share over a good meal was unmatched and I just wanted to add to that emotion. Today, the situation we are in reminds me of why I started to cook before it became my business and my passion changed to my profession. 

While we cannot sit and eat together today, in the digitised world we live in we can still cook together and share our meals by having conversations around them. It is important to keep our spirits alive while we are isolated at home and to find joy in our daily lives and meals which otherwise can be monotonous. 

Professionally, this is the toughest time I have seen in my life. Like many of us in the hospitality industry, I have realised the only way to cope is to cook

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How Canadian Food Buying And Cooking Habits Have Changed Due To Covid-19, According To Experts

Earlier this year, for many Canadians, grocery shopping shifted from a weekly routine to a gladiatorial sport. In the rush to stock up on goods at the grocery store in the early days of the pandemic, some consumers overbought or hoarded, panicked at the potential disruption in the supply chain. As sales moved online for many, the adjustments in purchasing habits in the household changed not only how we consume food, but the effects of our purchasing habits on the amount we waste.

Over the course of the last few years, food waste has been a prominent concern for the foodservice industry, as climate change and natural disasters have placed increasing strain on the world’s resources. Now, new research places some of that attention on food waste in the home, especially as the COVID-19 pandemic has changed buying and spending habits for the foreseeable future. 

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The #1 Cooking Hack That Will Change Your Life

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The 2020 Election May Hinge On The “Climate Change Voter”

It’s time to wake up. On Global Day of Climate Action, VICE Media Group is solely telling stories about our current climate crisis. Click here to meet young climate leaders from around the globe and learn how you can take action. There are, of course, many reasons to vote. But as wildfires engulf the West Coast, heat waves and hurricanes devastate entire regions, and rising sea levels threaten cities like Miami, an increasing number of voters are saying climate change is what’s driving them to cast their ballot — and in some cases, even influencing who they support.“Climate change voters” aren’t yet a reliable voting bloc the way gun-loving NRA voters are for the Republican Party, Alec Tyson of the Pew Research Center told Quartz. But they’re quickly becoming one. In the past few years, more people have started

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‘The Chef Show’ and the Comfort of a Cooking Show’s Tiny Imperfections

There’s something irresistible about an overhead shot of someone preparing food. It’s what’s powered thousands of social-ready clips touting adjective-filled recipe names, prepared by unseen cooks.

That angle, long a staple of food TV, is also found in Season 4 of “The Chef Show,” the Netflix cooking series co-hosted by acclaimed Los Angeles food fixture Roy Choi and writer/director Jon Favreau. Instead of building the show on artifice and impeccable presentation, Favreau and Choi continue to usher the viewer through a breezy set of kitchen basics, with these latest five episodes centering on the pair’s private setup and the various buzzy L.A. food venues.

It helps that these episodes don’t engage in any lengthy preambles about the chef in the spotlight. Over the previous three seasons, “The Chef Show” — with Choi’s imprimatur — has already built a reputation that whatever dish is on display is worth

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