join the strange little. and you can find out more on that story and everything else that we have been covering on our website the address al-jazeera got caught. in our mind of the top stories on al-jazeera police in myanmar have ignored calls for restraint leading to the deadliest day since last month's coup the u.n. special envoy on man maher says $38.00 people died on wednesday it takes the total number of people killed to more than 50 security forces are reported to have used live ammunition with little or no warning in several towns and cities across the country in the country's largest city young girl and witnesses said several people were killed by sustained fire from officers with automatic weapons this comes as

the polls the president was told that he faces new charges including breaching the constitution today it was the luckiest day since 2 crew happened on the 1st of february. we had to gain only to date certain 8 people died. from our mordant war 50 people died seems to started and many are wanted potential war crimes in the palestinian territories are now under investigation by the international criminal court it says it will take a known nonpartizan approach into crimes possibly committed by both the israeli military and the palestinian armed groups it's been welcomed by the palestinian authority but criticized by the israeli government as what it called anti semitism this announcement comes less than a month after the court ruled it had jurisdiction in the case. dozens of people

have gathered in eastern afghanistan for the funerals of 3 female media workers that women were killed in separate attacks in the city of jalalabad in the province while walking home from work on tuesday. a militia group is planning an assault on the u.s. capitol on thursday that's according to the police force which guards the building it says it hasn't teligent suggesting a possible attack like the on the insurrection in january which saw supporters of president trying to overrun the building so as they is that they that some right wing conspiracy theorists think trump will be sworn in for a 2nd term as president or that a month after joe biden took office as a top stories in the stream is next more news at half an hour about.

a bit welcome to the stream josh rushing sitting in for for me ok today listen if you're watching this live on you tube i need your help here's a little what you do see that box over there. that is allied you tube chat and here's the deal we have a stream producer who's in there right now waiting to get your comments and questions to me during the show so i can get into our mazing guest so be a part of this with me right joining the conversation right you know we're talking about today one of my absolutely favorite topics it's food and not just any food but it's like with food says about you your culture your history where you come from. we have some people in our in our stream community share with us some some

recipes tell us about those foods that remind you of your home your mom where you came from check out what they said this is pretty cool. this dish is actually really special for me because it reminds me of how i'm also amazed my mom and dad would get up early in the morning while me and my siblings are still sleeping and they live between us and lesley for breakfast we get super excited and come downstairs and all enjoy together so 1st i made the base using ginger garlic onion tomato puree green chiles and multiple spices one thing that many people don't know is that it's common to add tea to punjabi chili to give it a darker color at the chickpeas and then let this simmer until the gravy becomes more thick and what you want to do is serve it with some onions as well as coriander and there you have it a quick and easy job each only growing up as a kid i never had waffles and pancakes for breakfast instead my cereal family would make a spread of middle eastern breakfast staples this would usually consist of mcdougal's which is a pickle key for cheese hard boiled eggs fava beans salad home was and honestly the

list goes on she was every single middle eastern household has a staple so you need to themselves. the beautiful spread as usual final product and. just starts. old time comfort food dad learned from my grandma oversized meatballs tender inside crispy outside so i boiled them 1st fried them. as there was a cookie. took anything to leave each a match with my grandma we always. was right this is the best kumble in the war i'd be just. as this has become very dizzy as well.

how good it does me balls look right they made me hungry so look if you're home grab your favorite comfort food and settle in for the next 25 minutes because we're going to talk about it i'm going to ask my guests to introduce themselves so we're going to go around the table here making me start. hi marie mitchell and i'm a chef. and co-founder of i'm social club in london. thanks and joanne hi i'm joanna molinari i am the creator of the korean weekend i am also a trial lawyer here in chicago illinois and a beer. i am a beer i'm a chef and food writer and the daughter of palestinian immigrants born and raised on the southwest side a chicago join us all you could tilt your head there when you saw her put the tea in whatever that was she was making to make it darker did i did you seen that before or is that something that that kind of mad no i thought that was pretty fascinating it's one of my favorite things about going out to take top is i learned

all these little chicks in the hints about flavoring food and making it more authentic i just love it. mary what was food say about who you are. i mean for me. you know i my both my parents are jamaican but i could carry in food as a whole and it's really a chance for me to kind of explore my heritage because you know in school i didn't learn much about it and it's my chance to kind of down and to kind of experience this beautiful history that features in each dish because you know it had been fair it was probably one of the 1st global cuisines because of how many different influences it it features within the food and it's just a chance for me to kind of delve into that understand my heritage my culture movie . do you give me one dish that that actually does that for you that good tells a story. so a dish that i worked on last year it's actually a guy on one called peppermint hot and it's just

a really beautiful way of thinking about preservation and actually thinking about the fact that food often was you know it's a necessity but often in some places you'd have to find ways much much preserve that so it's like a dish but it's actually a preservation of culture as well as something that physically was a preservation of food itself and it's made up of so many like beautiful flavors and the main component initially is kasserine which is actually the root of the casaba that's boiled down and then bats actually kind of preserves the meat and then out in the woods like time an old spice korea knows of different flavors and it's just it's so complex and it's just probably one of my favorite dishes to cook. i could listen to you talk to me about it for a really long. as i think they're right. and she had a great beer with when you're missing home or growing up your family what would

people who do you turn to what do you make. well you know my ultimate comfort food is rice but like i said i'm the child of palestinian immigrants but i was born and raised than the southwest side of chicago and among so many different communities so. that has influenced so much of the food i made and kind of tells a story on my plate of where i'm from so i love rice and i love stews and comfort food from my posting inherited but i also love food that represents a lot of the communities that i grew up around like a lot of mexican food a lot of put. in just the places i've traveled as influence a lot of the food that just takes me back to that place especially when we're stuck at home like we are now but you know talking about mexican food if we can go to my computers this is for an international audience you got or stand you us as a country made up of immigrants and so they bring all the food here these are the

favorite foods in each state and that food you see i like mexican food. a lot of chinese and a couple time out there on the west coast i was reading a preparing for the story that there are more chinese food restaurants in the u.s. than mcdonald's k.f.c. taco bell and windiest combined there were classy rudy 1000 chinese restaurants in the u.s. which is is kind of incredible joy what recipe do you turn to when you want when you want that smell of home. sure. probably some to which you go which is a silken tofu stew and part of the reason for that of course is because i relate to that i relate that to my mother because that was the 1st korean recipe that my mother ever taught me to make and so it goes hand in glove with you know

remembering home remembering my mom remembering her teaching me to make it as much as the fact that it's a very hot spicy you know delicious comforting stew so all of those things kind of combine to really provide that comfort food at the next level for me when i'm missing home or when i miss my mom. you know one thing i love to cook is a roast chicken i did this was called is there any roast chicken where you've salted about 48 to 72 hours and it fails and leave it in the the fridge and the salt just gets absorbed all the way down to the bone but when you roast that night it's like the neighbors might be able smell it from your house it just smells so warm and comforting you know but i love it you know we talk to so in fundy as she's a professor in a writer from door dearmer caroline and we asked her about this to check this out i was born in puerto rico but raised in the american south and for me the food has

always been a tether to the island every time i smell sofrito hitting a pan of. i'm transported back to my grandmother's kitchen i believe that the flavors we grow up with become deeply embedded in our taste memory and we return to those flavors in order to maintain that connection and celebrate ancestry which for me is indigenous african and spanish. the things he can be a powerful connection to the places we come from because we can take them with us wherever we go. you know really listen terry makes me think about help cultures have a certain ownership over their own culture to include their food in recipes and you know it's been a hot topic lately what happens when celebrity particularly white celebrity chefs take that as a cultural appropriation and you know make money off of those recipes cute cute

touch on those that is that because part of me is like being in america country of immigrants i'm like bring it all bring it on i love it and so i want all that cultural influence and i want to learn to cook it in make those things but i also see the problem that there's probably a lot of doors open to those particular chefs you know that maybe aren't open to chefs of color in certain communities can you can you touch on that for me yeah i mean it's fundamentally will not fundamentally it's cultural cooperation and it's frustrating because there are plenty of people out there that are doing amazing things but i'm presenting at the same opportunity and i think the main but discussion comes to a place where it's not as if this concept of right on day influence of other coaches but it's about being respectful of them and understanding being really important if strings that think show within them because quite often as you saying

that you know the playing field is very white and very male dominated and you know bel often kind of create things but no one will have spent the time and the energy really understanding why that shouldn't be messed with in the in the way in which they might be approaching it and i just think that you know it needs to be dealt with sensitively because. it's essentially stripping people of their identities and their culture and there are plenty of people out there that are doing bad they're actually strengthening it and you know from that clip before it was so beautiful talking about tethering you know back to something that is so precious and it doesn't deserve to be right with so if i want to bring in the headline here is from the washington post it chef jamie oliver accused of cultural prescience in for his jamaican punchy jerk writes there was a problem with how jamie oliver did this and maybe he didn't and you know it differently or better. i think the fact that he didn't use scott when it happens

and it was i think jalapenos instead it was rice you know that they should essentially a kind of amalgamation of. smoking and the importance of all spice words that used to be used to do that and why that flavor meticulous needs to injure him at dish and then you've got the sweet that spicy mess of the scotch when it happens it's just it's the fact that i think what was lightly you know i can't be quite honest i don't know if the fact it probably didn't have someone in the room that was from the culture because if there was you wouldn't have rights because it wasn't it wasn't jack rice you can't jack rice like him but ok i can wait remember that an existing. one thank you for the shout out to scotch mana peppers been eating a man with because we had some trinidadians literally or this weekend we bought a bottle of the sauce that there are many. privileges. to it

it's like the recipe fine you should do just named it something else like yeah just call whatever he wants on ok don't take yeah you. join what do you do you think because i read a definition of cultural appropriation when it comes to cooking it has to do with. one culture take it from another culture particularly that the culture they took it from is a culture that came from oppression and the culture that it is taking it didn't experience any of that oppression and if that is a fair definition can there be cultural appropriation in other words ways like can you call culturally appropriate french food or because there is an oppression involved in that that that's up for grabs. that's a really interesting question i you know the fluidity of language is often challenging when you're talking about these very important concepts and you know for me and perhaps this is the lawyer in me i like the term cultural appropriation

as a very general broad word that encompasses anyone trying a recipe that isn't from their own culture which means that it isn't always necessarily a bad thing what i think is a bad thing however is what i call cultural misappropriation when you're doing it for profits and you're not actually doing it in a way that's respectful as we just discussed and you know you're actually deriving revenue or some other kind of benefits that's just for you so in the case of jamie oliver for example. you know the scotch is such a great example because i was actually thinking of doing a caribbean rice curry dish because one of my friends who is also a jamaican she featured in our cookbook and i was really excited to try it because her mother made it for me and it was quite frankly one of the most delicious things i had ever but of course i have no experience with caribbean food i've never made

it before and you know i stupidly thought oh this use this should be really easy i you know i'm the flavors are so good i'm sure i could do it and when i looked at her cookbook i realized there were at least 7 ingredients that i've never heard of was completely unfamiliar with and i decided well this is time for me to actually do some research and do it appropriately and give her some respect for that so i think you know in terms of what happened here with jamie oliver and misappropriation is very much rooted in this idea that you know. caribbean food is a food of color if you will and it comes from people of color and therefore this notion of misappropriation can that occur you know against for example a culture that hasn't been oprah asked historically is a really interesting one and you know i don't know if it's being too political or

being controversial but i'd say that it's probably very hard to do i'm not sure that it really. i think in bedded in the definition of misappropriation is this idea that you are sustaining oppression by you know disrespecting the culture and disrespecting the hardship that is kind of in that food injected in that food by that history. you know there's also the economics of it i'm going to bring in another member from our community want to go over matter has had this to say about the money of it. but what really concerns me is that people monetize from these dishes. given back to the community especially that along this muni's. and without giving credit to this communities austin that's the case. that you know tends to create a you know appropriate as this is in

a way that. the credits where they learned. these dishes from and i think that's the problem i mean i saw you nodding through that what were you thinking. and i'm just thinking i'm thinking about what everyone has said and i think at the surface level we just see like a white person or a person in a place of power cooking this food but we don't see the other factors that they're contributing to when they're making a sip of food for instance as a palestinian and a big reason i started sharing my food publicly was because i was seeing my food misappropriated often being called israeli and when we continue to perpetuate that and perpetuate that misappropriation is not just contributing to erasing palestinian food it's a recent palestinian culture it's erasing the existence of palestinians and what

people don't know is they are probably in some way contributing to just further colonizing of callus sign and of the people there and continuing to erase the existence of them and all together and you're contributing to these bigger factors that are happening to people real people in the world. just by saying well i like jamie cooking that instead of a palestinian person. they want to bring us some comments from the you tube community they're talking about this food equals gateway to another cut culture that is shrimp paste one so it's pretty funny that her name is tripp a pale and you think she'd have an opinion about food here is. not cannot pronounce this and i am sica yes boots become a part of you provide you with memories like the young lady used the word tether it was a carrier samuel

a when you go commercial i guess it stops being about the food you have to follow principle and then we have a another stop from our community or another comment from someone in our community this is not a sure she's a food photographer and a recipe developer checked so. and my mom and my grandparents really really used introduce us to so many and if. i lived in jordan for a little bit and my grandmother and my grandfather were there i had a lebanese grandmother done for and i learned so much about food and our culture through the food that they used to make there are so many memories that i have of my mom teaching me to make traditional things she learned from her mom and now i get to teach my daughters about that to my left me so i have for example in the wintertime with my younger daughter it's something i used to do with my mom growing up teaching her how to make sure because my grandmother taught me how to make that so many different memories that we get to make and we get to learn about our culture through the food that we which is amazing i want to go back to you and that

that into you had about the it's often seen as israeli food when it's actually palestinian food what is palestinian food tell us about the culture in the country. not a lot for instance no i didn't travel back to palestine as a child i only started travelling back as an adult and my family went through displacement in 1948 and they still lived to this day in a refugee camp and what i learned recipes from my mom i'm connected to not just my grandparents my great grandparents and ancestry that i never really got to know and i get to know them through these recipes it's not just a recipe i learned stories about them i learned where they came from because now sometimes i'll learn a recipe from my mom and people who live around where my family currently lives in palestine don't cook that recipe so it makes me dig

a little deeper about well did they learn this in the africa that they learned this on their way while they were leaving gaffa and stopped in egypt and then came to a refugee camp and it caused me to kind of like i said dig deeper and suddenly there is just so much more than a recipe there's this placement there is history of their stories their struggle and like she said that memory that you suddenly become attached to and that heritage that you can connect to is really something that can't just be explained in a short you know description about a dish and i think a lot of the food from my grandmother how they were shaped by the great depression here in the u.s. you know she was eating a fact back or pork rinds or things now or didn't report belly in may but back then it's what they could afford what they could be and also think about bringing your culture to to another critical trip through food and we have another member of

community malik you know him who is a shape of a michelin star restaurant in paris here's what he had to say about that mostly only by me or not because they i am cooking them to french kitchen because this was the main reason i came to france for discussion. but in egypt my dishes i add the lebanese flavor does reminds me of my family and my mom who used to cook for us when i was young i always shop here when i have the lebanese flavor i can hardly believe that for example they has come and we are able to change falafel about filling it with the smoked fish mix homo's with curry are a mix greek yogurt with black mushrooms this is where everything started mixing french food lebanese flavor and this was so special to me and the clients felt the same. you know the credible thing about alan is when he got to paris he was homeless and he started working in a restaurant one day the chef called in sick and he was able to step up and fill that role and now he actually has his own michelin starred restaurant and i love to

think that the secret ingredient he brings is the tears that he described you know as he's at it was certainly good maybe that's the salt that i just can't get the same as alan because it comes from his own tears and we just have a couple minutes left the show up i've got to go around the table and give me one recipe from your culture that i need to learn to cook i'm going to start with you join. i would have to say the one recipe is my tofu recipe. and you know growing up we used to eat chicken i'm obviously began and so what i did as a translator battens tofu it is my most popular recipe and i love it because people are like oh my god i never knew tofu could be so good and so definitely check it out heart i'm on it my oldest son is vacant so maybe i'll make this for him you know a lot of. what was the one thing i need to learn to cook. oh you've got plenty could write itself staple in our restaurants it's kind of we basically might write c. and everything else is kind of

a round the $1000.00 so it's all about using rarity as a base and it's just i find it incredibly therapeutic just tearing apart and all the layers and the whole process it's just it's a labor of love you know you're the one love it. embarrassing how much i enjoyed listening to you talk about food. is it sort of the most popular recipe i've put out which is rose cardamom chests it honor is that i learned to love and the communities i grew up in but the flavors of my heritage with rose water in cardiff and yet it's going to be super comforting especially now as it gets colder and. that sounds mind blowing aren't looking thank you so much guys for your recipe thank you everyone in the audience for joining us today i'm going to go get something to eat i hope you do too. i'll see you tomorrow.

dysphagia say that it's time for a different approach so let's leave them listening to the headlines join me as i take on the lies dismantle the misconceptions and debate the contradictions on marc lamont hill and it's time to get up front when freedom of the press is under threat demonstrators and journalists are dealing with internet outages police intimidation and charges of said dish and the state line becomes the default in media namely developing looking for images that need to let it get to these guys that just how day and create and use it just makes it hard for people to know what's real and

what's not step outside the mainstream and shift the focus covering the way the news discovered the listening post on a. march on al-jazeera studio b. unscripted brings you 2 special guests in called the citation exploring ideas and finding common solutions 10 years on from the tsunami that struck japan al-jazeera revisits the people most affected by the disaster football redlands every cancer presents a juicy reason about iconic players whose influence has been as great off the page as on it's israel's food election in 2 years after the unity government's failure to pass the national budget up front smocked lamont hill cuts through that lines to challenge conventional wisdom. march on al-jazeera. play an important role in acting it would. face.

hello i'm barbara starr in london these are the top stories on al-jazeera police in myanmar have ignored calls for restraint leading to the deadliest day since last month's coup the u.n. special envoy on me and maher says 38 people died on wednesday with security forces using live fire scott hietala reports. new tactics and new equipment for the protesters as the crackdown for myanmar security forces escalates.