to gather more data and figure out exactly what needs to change so space x. is trying to achieve something that we've never done before as a human race so by trying to create a rocket that is able to not only leave all bit but come back and return and land and be simple and as you can quickly imagine they're at heart and having things that are useable it's very helpful you can match and if you're caught with one essentially it be a very expensive time trying to get anyway and that's the same when it comes to space industry you want things that have reusable and sustainable so production that is the ultimate goal. this is all just say that these are the top stories the latest u.s. house of representatives sessions been counseled reportedly because of fears of an attack security has been ramped up since donald trump supporters stormed the capitol building in january democratic representative cantor says that all the

number of reasons those in session was called off the security was in mind i think that it was easier for us to just go ahead and get all of our business done as you know tomorrow begins the republican issues conference and so i think that there were a multitude of reasons but i do have to acknowledge the fact that many of my colleagues and staff and maybe even some of you who were there during the insurrection people are deeply concerned about what potential threats could be out there and it's not just threats here but it's coming here it's we all live out in the community and so you have heard already from the capitol police that threats are up 90 percent to members of the house so i think it's reasonable that we just went ahead and finished our work. a funeral is being held in may in march for one of the 38 demonstrators who died on wednesday across the country defiant anti crew protesters a back on the streets after one of the most violent days of the johnsons crackdown

the city that coalition fighting in yemen says it's destroyed a ballistic missile fired into the kingdom's territory by hoofy rebels saudi media says the missile was launched towards just sun in the south of the country earlier who 3 rebels said they shot a missile at a saudi oil facility in the city of jeddah most of saudis all facilities are located in the east more than a 1000 kilometers from jeddah the international criminal court is opening an investigation into alleged war crimes in the palestinian territories it says it will take a nonpartizan approach into possible crimes by both israel and palestinian groups place in senegal have fired tear gas and rubber bullets to break up antigovernment protests one person has been killed senegal's opposition leader or. was arrested for participating in an unauthorized rally in dakar those are the headlines coming up next on al-jazeera it's a string goodbye. 4 months ago find interrupted in ivory coast after

a disputed presidential election now it's time to choose members of parliament on march 6th voters cast their ballots could revive the fortunes of the main opposition and how will this affect the region the ivory coast parliamentary election on al-jazeera. a bit welcome to the stream i am josh rushing sitting in for fin me ok today listen if you're watching this live on you tube i need your help here's what i want to do see that box over there. that is a lie due to 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 amazing guest so be a part of this with me right join in the conversation all 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 a pretty cool. this dish is actually really special for me because it reminds me of how i most sundays my mom and dad would go early in the morning while me and my siblings are still sleeping and me between us and leslie 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 but just be chilly growing up as a kid i never had waffles and pancakes for breakfast is that my syrian family would

make a spread of middle eastern breakfast staples this would usually consist of mcdonald's which is a pickled eggplant kieffer cheese hard boiled eggs fava beans salad home was held and honestly the list goes on she was every single middle eastern household has a staple song that you need to themselves. the beautiful spread as usual not final product and. they are making me. just start. time now for sure dad learned from my grandma oversized meatballs inside a crispy outside so i boiled them 1st fried them. as it was a cookie. took in the fabric to leave each a match with my grandma always. was right this is the best kumble.

i've made just distressed family only so this has become my kids' favorite dish 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 joanne 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 soap ascent of chicago joined 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. 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 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 caribbean faired was probably one of the 1st global cuisines because of how many different influences it features within the food and it's just a chance for me to kind of delve into that understand my heritage my culture more be. you could be one dish that that actually does that for you that good tells that

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 in which i should 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 that actually kind of preserves the meat and then out it knows what time and spice. 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 could very. well 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 out of the child of palestinian immigrants 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 inheritance 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 pretty computer. and 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 if you talk 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 40000 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 solved it about 48 to 72 hours and it pales and leave it in the fridge in the salt descriptives org 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 the door dermer caroline and we asked her about this to check this out i was born in puerto rico but reason 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 hollow who am 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 and 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 is fundamentally a woman and eventually it's cultural cooperation and it's frustrating because there are plenty of people out there that are doing amazing things the op percent with 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 in foods 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 the playing field is very white and very male dominated and you know bell often kind of create things but not when it's 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 better they're actually strengthening it and you know from that clip before it was so beautiful talking about tethering you know that is something that is so precious and it doesn't deserve to be right with so if i want to bring in a headline here's 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 get 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 trinidad literally or this weekend we bought a bottle of the sauce they barely mentioned. 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 taken 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'd 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 no press 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 that 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 the longest muni's.

and without giving credit to this community so often that's the case. that you know tend to create a you know procreate does 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. and 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 your provides you with memories like the young lady use the word tether it was a great word 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 song 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 use introduce us to so many i know 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 meet 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 live 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 so ways 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 will 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 and 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 our community malik you know him who is a step of the michelin star restaurant in paris here's what he had to say about that. i don't know about 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 shopped here when i add the lebanese flavor i can hardly believe that for example they has come and we are able to change falafel about filling it with smoked fish mix homes with covey 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 said 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 shown 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 joint. 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 that and tofu it is my most popular recipe and i love it because people are like oh my god i never knew toefl could be so good and so definitely check it out all right i'm on it my oldest son is vacant so maybe i'll make this for him you know

a lot of it i'd worry what was the one thing i need to learn to cook. oh you've got to learn to cook right itself staple in our restaurants it's kind of we basically make right see and everything else is kind of around the waiting so it's all about using rarity as a base and it's just i find it incredibly therapeutic just tearing apart and over the layers and the whole process it's just it's a labor of love you know you know one of the. 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 in the communities i grew up in but as the flavors of my heritage with rose water in cardiff and yeah 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. 9 years ago now to 0 was the 1st major network to find evidence of genocide and me. when the tragedy of the ruling was mostly unknown. hold. it in genocide on al-jazeera. out of his parents' house after he got me he says he found more space to begin discussing after a run of eating it last year it's now his home along with his wife doctor and health but the israeli government said the cables be constructed we've gotten

permits and issue that the militia ordered last month our interview with cut short as he hears that the israeli army has arrived in the village with the bulldozer residents say soldiers give them one minute to go home it took the found me months to build their brick and dust and an hour to see it get demolished. when much dale writes the green army comes to life. but football is not all they shout about. a club where society's disenfranchised have the loudest voice. and political dissent take center stage. they own the rocco's resistance the old shows of roger cossack lock up the funds to make football on al-jazeera. we understand the differences and similarities of cultures across the world. so no

matter where you call the hand out is iraq we'll bring you the news and current affairs that matter to. al-jazeera. fears of a new threat security is ramped up in washington d.c. and u.s. politicians cancel a session amid reports of a plot to breach congress. i'm not matheson this is observer live from doha also coming up building barricades and protesters in me and mark.