
'Money does no good in a bank': World Central Kitchen's Jose Andres urges donors to give more
José Andrés remembers when he went to Haiti after the devastating 2010 earthquake that the government estimates killed more than 300,000 people.
'We began cooking in the streets, you know?' said the James Beard award-winning Spanish chef, whose group operates more than 40 restaurants around the world. 'I'm feeding people after an earthquake so there were no photographers or cameras, it was me with my friends doing it.'
That was the start of World Central Kitchen, which has grown into a major nonprofit, raising hundreds of millions of dollars annually, as it quickly provides meals in response to humanitarian crises. Andrés' personal profile has only grown since then as well, as his NBC cooking competition show with Martha Stewart 'Yes, Chef' continues and his new book 'Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs' hit stores last month.
'Now, sometimes when I go, everybody seems to have a camera,' he said. 'It's OK. I just go and try to do the best I can and donate my time.'
Andrés' work has drawn plenty of accolades. Earlier this year, he received the Presidential Medal of Freedom from then-President Joe Biden, who said the winners 'answer the call to serve and led others to do the same thing.'
Ricardo Leite, senior vice president and head of international markets at Discover and president of Diners Club International, said Diners Club donated $750,000 earlier this month to World Central Kitchen to provide approximately 150,000 meals.
'When looking for a nonprofit to collaborate with for our 75th anniversary, we wanted one that builds on our Together for Change corporate social responsibility program to create change where it matters most,' said Leite. 'This collaboration allows us to pay forward our legacy by helping provide comforting meals to those most in need.'
The Associated Press recently spoke with Andrés about how he is dealing with the world's ongoing crises. The interview was edited for clarity and length.
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Q: Why is the Diners Club International donation to World Central Kitchen so important?
A: It's important for the message that it sends, not only about donating to World Center Kitchen, but the important moment that philanthropy is going to be playing in a moment where we are seeing cutbacks. USAID is not being active any more and it used to be very important around the world. NGOs (Nongovernmental organizations) like World Central Kitchen in America and overseas are important because they occupy a role that governments don't occupy very often... It sends the message to every other foundation, private business, and individuals: Everybody needs to be very thoughtful about remembering that there are organizations doing vital work to bring relief or to solve problems that many people in America or abroad are facing.
Q: Will World Central Kitchen have to step in to fill in the gap left by USAID cuts?
A: We've never been supported really by them, but we work alongside them. World Central Kitchen is in Myanmar and in Thailand after the earthquake. In the old days, there would've been a rapid response team of USAID showing up in those scenarios to help those countries take care of their needs in an emergency. So the answer is yes. It's not only us, obviously. We're not everywhere, but where we are, usually we occupy a very big role in the initial emergency response. For us, that means activating money that helps us execute a response that is beyond meals — it's meals, it's water, everything that needs to happen. And in the best fashion of World Center Kitchen. it is channeled through the local economy, so in the process of responding to the emergency, we are helping the local economy.
Q: Earlier this month, World Central Kitchen had to suspend operations in Gaza because you had no more supplies. Are you hopeful that will change soon? (This interview was done before Monday when Israel lifted its three-month blockade on supplies to Gaza.)
A: We are ready. We are waiting. We hope that common sense will prevail. We hope that hostages will be released, that civilians in Gaza will not be afraid any more of bombs falling on their heads, and where everybody, Palestinians and Israel, can hope for a better tomorrow with peace. This will only happen with a ceasefire where nobody else is dying — where Gaza is not under attack, where Israel is not under attack, where hostages are released and where the children of Gaza can go back to school and they can start dreaming of rebuilding. The vast majority of people have common sense. They want to live in peace and prosperity. We cannot let the very, very few dictate the rules on behalf of the many that want to live in peace.
Q: Is this the time for major donors to give more?
A: I would say money does no good in the bank. I mean it's earning interest. But I think it's good when the money is used to invest in the people and when money is an investment in a better tomorrow.
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Associated Press coverage of philanthropy and nonprofits receives support through the AP's collaboration with The Conversation US, with funding from Lilly Endowment Inc. The AP is solely responsible for this content. For all of AP's philanthropy coverage, visit https://apnews.com/hub/philanthropy.
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BreakingNews.ie
12 hours ago
- BreakingNews.ie
Three vegetable-centric recipes to make this summer
Los Angeles native and now UK-based chef Jesse Jenkins became a viral sensation when the cinematic-style cooking videos on his social media account ADIP (Another Day in Paradise) took off. His debut cookbook focusses on making vegetables the star of the show, taking influence from the flavours around the world, including Mexico, Korea and Guatemala. Advertisement Here are three of his recipes to make the most of vegetables this summer. Smashed cucumber caesar 'When the process of breaking something creates unformed beauty, it is incredibly satisfying. If it also has a practical function, I'm sold,' says Jenkins. 'The jagged texture of the cucumber here creates more surface area to grab onto sauce and toppings. I learned the technique while making oi muchim, a Korean spicy cucumber salad, and have used it ever since. This version goes full Caesar and it's totally delicious.' Ingredients (Serves 4) 3 cucumbers, washed 3tbsp panko breadcrumbs 1tbsp extra virgin olive oil 2 garlic cloves, bashed (skin on) 4 thyme sprigs Grated zest of 1 lemon Handful of chives, thinly sliced Handful of parsley, finely chopped Salt and pepper Advertisement For the dressing: 4-6 tinned anchovy fillets in oil, crushed to a paste 25g Parmesan cheese, grated with microplane grater 1 egg yolk 15g Dijon mustard Juice of 1 lemon 1tsp Worcestershire sauce 1tsp Tabasco 100ml extra virgin olive oil Method 1. Smash the whole cucumbers using the flat side of a large knife until they start to break down, then roughly chop them into uneven, large bite-sized pieces. Put them in a colander over a bowl with a good pinch of salt, mix well and set aside for 15-20 minutes. 2. Meanwhile, toast the breadcrumbs in the olive oil in a frying pan with the garlic cloves and thyme till golden brown. Remove from the heat and season with salt and the lemon zest while hot, then set aside. 3. You can make the dressing in the same way as you would a mayonnaise, putting all the ingredients other than the oil into a bowl and mixing well, then slowly streaming in all the oil, whisking constantly throughout. Otherwise, blend all the ingredients at once in a blender (I often blend it). Check for seasoning. Advertisement 4. Drain the cucumbers, then add them to the dressing with half the herbs. Mix well, then finish with the toasted breadcrumbs and the rest of the herbs. Miso-glazed courgette 'Nasu dengaku – miso-glazed aubergine – is one of my favourite dishes, and I've adapted the Japanese recipe for courgettes,' says Jenkins. 'Achieving the perfect aubergine dish usually involves deep-frying, resulting in a confit-like texture inside, which is wonderful but too indulgent for me, at least for regular consumption. 'This technique for cooking courgettes yields a similarly tender texture without the need for deep-frying. The miso glaze, traditionally made with mirin, sake and sugar, can be simplified using honey and miso for a delicious outcome. It's a great sharing dish, but we often have it in individual portions with steamed rice and carrot and ginger-dressed salad.' Ingredients (Serves 2 as a main, 4 as a side) 2 courgettes Neutral oil (I use rapeseed), for pan-frying 1tbsp white miso paste (or to taste) 1tbsp honey (or to taste) White sesame seeds Squeeze of lemon juice Salt Spring onions, trimmed and chopped, to serve Advertisement Method 1. Halve the courgettes lengthways and score each half in a crisscross pattern – you want the flavour to be able to get in there, so cut about halfway through. Season them with salt, rubbing it into the cuts thoroughly, then place them cut side down on a paper towel for 30 minutes – this will extract excess water, helping them tenderise without falling apart when cooked. 2. Dry the courgettes thoroughly and heat a few tablespoons of oil in a frying pan over a high heat. Add the courgettes to the pan cut side down and fry for 5-10 minutes, until golden, then flip and baste them with the oil for a few more minutes, so they cook through evenly. Transfer to a wire rack or paper towel to drain, then place the courgettes cut side up on a baking tray. 3. Preheat the oven to 220°C/200°C Fan/Gas 7. 4. Whisk the miso paste, honey and a splash of water in a bowl until smooth and spreadable. Taste for seasoning, adjusting to your preference based on the saltiness of the miso, then spread a thin layer of the miso glaze over the cut side of the courgettes and sprinkle some sesame seeds on top. Bake for 7-10 minutes, ensuring the sesame seeds don't burn, until the glaze has caramelised. Advertisement 5. Mix a little lemon juice into the remaining miso glaze. Spread it on a plate, place the courgettes on top, and garnish with chopped spring onions. Enjoy! Kimchi pasta puttanesca 'I often make this with tinned tuna and anchovies, but it's great without them. Kimchi is another funky, briny flavour that happily sits alongside the capers and olives,' says Jenkins. 'Almost all the intense flavour comes from vegetables (technically fruits, if you want to be annoying) that have been cooked or prepared in a way that homes in on their best qualities and makes them shine.' Ingredients (Serves 4) 4tbsp extra virgin olive oil 500g cherry tomatoes 1 white onion, thinly sliced 4 garlic cloves, thinly sliced 6 tinned anchovy fillets in oil 1tsp dried red chilli flakes 2tbsp pitted olives (Italian black olives or whatever you prefer) 2tbsp capers, drained 300g roughly-cut kimchi, plus 1tbsp brine 1tbsp white wine vinegar Pinch of caster sugar 100g tinned tuna in spring water, drained 300-400g spaghetti To serve (optional) Handful of parsley, roughly chopped Lemon juice, to taste Method 1. Heat the oil in a large saucepan over a medium-high heat, then add the tomatoes and onion and cook for 7-10 minutes, or until you can pop the tomatoes with the back of your spoon. Add the garlic and anchovy and cook for a couple of minutes until fragrant, using the back of your spoon or a fork to break down the anchovy into the sauce. 2. Add the chilli flakes, olives, capers, kimchi and brine, vinegar, sugar and tuna and cook for 2 minutes, then turn off the heat. You just want the last additions to be warmed through but not lose their bright, briny flavour. 3. Cook the spaghetti in a large pot of seasoned boiling water till al dente, then mix it through the sauce with a little of the pasta cooking water. You can add some parsley and fresh lemon juice before serving. Extracted from Cooking With Vegetables by Jesse Jenkins, available now


The Independent
a day ago
- The Independent
Windrush campaigners urge the Government to save Notting Hill Carnival
Campaigners have urged the Government to step in to protect the future of Notting Hill Carnival as they mark Windrush Day. The west London carnival is in jeopardy, its chairman Ian Comfort said in a letter on Wednesday, when he asked Culture Secretary Lisa Nandy to provide urgent funding to save the event. Jacqueline McKenzie, a campaigner and human rights lawyer who helped victims of the Windrush scandal, said the carnival holds 'huge national and international significance'. 'The Government needs to recognise this and act urgently to protect it,' Ms McKenzie said. In the late 1950s, Notting Hill became home to many people from the Caribbean who arrived in Britain on Windrush and accompanying ships, and the carnival was founded by pioneers of that generation. Ms McKenzie said the carnival being at risk 'adds insult to injury' for victims of the Windrush scandal. 'It should not be lost on us that these funding concerns coincide with Windrush Day on Sunday,' she said. 'To see this celebration in jeopardy whilst so many of the Windrush generation continue to fight for justice following the Home Office scandal only adds insult to injury. 'Carnival embodies the fundamental role of Black and Caribbean communities in Britain, and the Government should be upholding the Windrush legacy instead of undermining it.' The carnival attracts around two million people over the August bank holiday, and Susan Hall, leader of the Conservatives on the London Assembly, previously said the event was a 'victim of its own success' and a 'disaster waiting to happen' because of the large number of attendees. City Hall said it has been working with partners to ensure the safety of carnival-goers, which it described as 'paramount'. Professor Patrick Vernon, a cultural historian and Windrush campaigner, said: 'Notting Hill Carnival is far more than a street event — it is a vital cultural institution with both national and international significance. 'As the second-largest carnival in the world, second only to Rio de Janeiro, it underscores London's position as a leading global capital of diversity, creativity and cultural exchange.' Professor Vernon campaigned for a national Windrush Day following the 2018 scandal when it was revealed thousands of British people, mainly of Caribbean origin, were wrongly classed as illegal immigrants – with many deported while others faced difficulty securing work, accessing healthcare or housing. 'The injustice faced by the Windrush Generation in recent years makes the threat to Notting Hill Carnival all the more painful,' Professor Vernon said. 'It is a celebration born of resistance, resilience, and unity – a legacy that should be upheld, not undermined. To allow this cornerstone of Black British identity to fall into jeopardy is to further betray the communities who have already given so much. 'As we approach the 70th anniversary of this extraordinary event, we are reminded that Notting Hill Carnival represents the very best of Britain: unity in diversity, creativity in adversity, and joy in community. Now more than ever, these are values worth defending.' Glenda Caesar, director of the Windrush National Organisation, also urged the Government to step in to save the event, adding: 'In the face of historical and ongoing injustices experienced by people of colour, the carnival stands not only as a celebration of resilience, heritage and identity but also as a powerful symbol of unity and inclusion. 'Supporting this event affirms the UK's commitment to embracing diversity, acknowledging its multicultural roots, and fostering a society where all communities feel seen, valued and empowered.' The Department of Culture, Media and Sport has been contacted for comment.


The Guardian
a day ago
- The Guardian
Curtis Stone: ‘My most cringeworthy run-in with a celebrity? Juliette Lewis, on the toilet'
The steak at your restaurant Gwen has just been named the 43rd best steak in the world. What is the secret to making the 43rd best steak in the world? It's a complicated process. You've got to source great quality beef, so you need to work with farmers and understand their cattle – so the breed, the feed, their age, all those fun bits. We dry age our beef and butcher it carefully. And then we cook it over live fire. All three things – the sourcing, the butchering and cooking – are probably as important as each other. If you're cooking steak at home, it's all about resting. Take it out of the fridge 45 minutes before you put it on the barbecue or pan to bring it up to room temperature. That's called tempering. Then cook it at a really high heat. I actually rest my steak in the middle and at the end. So I'll cook it for a minute or two on each side, depending on how thick the steak is, remove it from the heat and let it sit on a wire rack for maybe five or six minutes. Then I put it back on to finish the cooking, and rest it for a second time before I serve it. Has anyone ever confused you for the Canadian prepper Curtis Stone? No! But I do find those people fascinating. It's wild that they go to these crazy lengths just in case. I'm of the opinion that if the world ends and I was the only one left, and I had prepped out a house the way they do, I probably wouldn't want to be there anyway. What's your most controversial pop culture opinion? I don't know if it is pop culture, but I have a pretty strong opinions about people wearing yoga pants when they're not doing yoga. I don't understand that. If you were going to play football, you would put on your cleats and your football attire – but you wouldn't wear that anywhere else. I don't understand why people wear yoga outfits all day long. If you're sitting there in yoga pants, I apologise. I'm wearing a three-piece suit. Who would play you in a biopic about your life? If I was being super practical, Chris Hemsworth is kind of my size and type. We're both blonde, he's got an Aussie accent – it'd be easy job for him. I don't know if that's the reason to go for someone. Maybe I'd go for someone a little darker. Johnny Depp? You run a pie shop in Beverly Hills. Have you managed to convince Americans that pies are the best thing ever? Ha ha! It's a battle. Meat pies are quite foreign to them. They're used to a pie having cherries or peaches in them. We make those too. It's interesting – a lot of people have tried to do Aussie pies in the States and no one has succeeded. We've done it a bit differently because we also make the sweet pies that they love – so they come in for those and then we take them on a little journey through sausage rolls and beef pies. Who is the most famous person you've cooked for? Paul McCartney, or maybe Oprah. McCartney is a vegan, so that was more of a challenge. That was back in the days when I was working at the London restaurant Quo Vadis. He came in unannounced, and this was back when vegans were pretty rare. So I ran through the dry store and made him a lentil soup and cooked some vegetables. He called me out to the restaurant and told me that he thought it was fantastic. I nerded out a little bit because I was big Beatles fan. I have cooked for Oprah a bunch of times. She's a truffle lover, so I have done a full truffle menu for her. And when she came out to Australia, we threw a big Aussie barbecue for her on Whitehaven Beach. What is your favourite restaurant in the world and why? Bloody hell. I want to tell you my favourite 10, but I'll choose one. There's a place in the south of France called Château de la Chèvre d'Or. It juts out on the French Riviera and it's a magical setting. It's got two Michelin stars, and the food's super classic French – really detailed, lots of technique and just so delicious. Or Alinea in Chicago. I know I only said one, but Alinea is the total opposite of La Chèvre d'Or. Grant Achatz's food is super playful and intelligent and crazy. It is one of those one joints where I always go, 'Oh my god. How do you do that?' What is the best lesson you've learned from someone you work with? Marco Pierre White was probably the hardest worker I ever saw in the kitchen. There was nothing too big for him. He would clean his stove after service like the rest of us, even though he was this giant in the food world. That always really impressed me. I've kept that with me as I've gone through my career. If you show your team that you still like being in the kitchen, it makes them feel proud to work with you. What book, album or film do you always return to, and why? Music is so interesting because it makes you remember what you were doing when you first heard it. I love punk music, and I listened to a lot of Sex Pistols when I was young, since I was about 14. God Save the Queen by the Sex Pistols is something that I always play. I know every word. What's been your most cringeworthy run-in with a celebrity? A few years ago I tried to go to the bathroom on a airplane and Juliette Lewis was sitting there, reading her phone on the toilet. She hadn't locked the door. I went back to my seat, and stuffed myself down in the chair as low as I could possibly get. I was so embarrassed. She was probably more embarrassed. But we never made eye contact afterwards. Well, she should have locked the door. She should have, but I did kind of burst it open. Curtis Stone is on MasterChef Australia: Back to Win on Network 10 and 10Play on 24 and 25 June.