also officials are saying that anyone living on the coast who felt that quake should immediately move to higher ground it's now been 3rd time unlucky for 1000000000 a mosque in his attempts at a test flight of an unmanned rocket. leaving. soon to face made history well as you can see everything seemed on target until the space x. rocket landed and then this happened it's not clear what went wrong 2 previous flights crash landed in fireballs. there this is al jazeera these are the headlines a funeral has been held in myanmar for one of 38 demonstrations killed on wednesday and who protesters are back on the streets across the country for the most violent day yet of the gentles crackdown. the un human rights chief has urged ethiopia's

government to let monitors into t.v. grey to investigate reports of abuses that could amount to war crimes there michelle says killings and sexual violence are reported to be ongoing at least 20 migrants have died in the gulf of aden after being thrown overboard by smugglers the international organization for migration says dozens were forced off an overcrowded vessel for traveling from djibouti in east africa to yemen. a u.s. house of representatives session is set for thursday has been canceled reportedly because of fears of a possible attack on the house passed on election reform addressing issues such as campaign financing our white house correspondent can be helped it has more now. even though there is now a heavily fortified militarized zone around the u.s. capitol with not only a heavy police presence but also soldiers armed soldiers and. very extensive barricade there's a feeling of nervousness why because the f.b.i.

the department of homeland security say that there is still online talk of a potential attack on the u.s. capitol although they admit this is mostly chatter so this is something that the u.s. park police the capitol police even the secret service all say that in coordination they're going to keep those printers up not just around the u.s. capitol but also the white house 47 hong kong pro-democracy activists facing charges of conspiracy to commit subversion on to remain in prison that decision came after 4 days of bail hearings that even led to some of those defendants falling ill a quarter originally granted a 3rd of those defendants bail but then it sent the whole group back to prison to the government to pay. all those on the latest headlines fully we'll have much more news for you here on. the stream to stay with us. from top to owners there are we

know this tell us already a case where some of us have been compensated civilians while we listen to the only music you hear. the most beautiful music in the world the silence we meet with global news makers and talk about the stories the well known does their own. a bit welcome to the stream i am josh rushing sitting in for film a ok today listen if you're watching this live on you tube i need your help here's what i want you to 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 mcdonald'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 start. time for income for 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 always. was right this is the best kumble.

i've made just. as this has become very distant as well. how good those made balls look right they made me hungry so look at your 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 with hi mary 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 southside 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 nads 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 each is 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 palestinian heritage 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 good mood. 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've got to stand you know you us as a country made up of immigrants and so they bring all the food here these are the favorite food 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 in 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 plenty ready 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 he's

a professor in a writer from door dermer 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 hollow boil 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 room but discussion comes from 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 she would then them because quite often as you saying that you know the playing field is very white and very male dominated and you know they'll 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's. 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 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 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 spot spicy mess of 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 for a 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 that 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 culture 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 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 you should 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 community east. and without giving credit to this communities hostin that's the

case. that you know tend to create a you know procreate is this is in a way that. the credits where they learned. these this is 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 but it's 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 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 make that so many different memories that we get to make and we get to learn about our culture through this 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 does 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 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 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 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 mostly only by me or not because they i'm 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 for lawfulness filling it with smoked fish mix homes with curry are a mix greek yogurt with black mushroom ok 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

a 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 great 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 and up i kind of 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 total 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. what was the one thing i need to learn to cook. oh you've got to learn to cook writes itself staple in all restaurants it's kind of we basically might write c. and everything else is kind of a round that $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 over the layers and the whole process it's just it's a labor of love you know you'll fall in love with it. embarrassing how much i enjoyed listening to you talk about food. well. this is sort of the most popular recipe i've put out which is rose cardamom interest in h.s. it honor is that i learned to love and the communities i grew up in but adds 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. the pope was said to visit iraq on his 1st trip abroad since the coronavirus and demick. while its christian population continues to do window and security issues plague the country. can the pope bring hope to those who see him as an authority. what should americans be thinking and doing right now it should be about ideas they don't care about their work is all they care about is making money china is not going to be left out of the calling for the bloated defense budget to be high the bottom line on u.s. politics and policies and there are facts on the world. it's the u.k.'s biggest hospital with eventual capacity for 4000 covert 19 patients built inside

a london conference center it took just 9 days to construct with the help of army engineers dramatically expanding the critical care bed count and other similar sites on the way the actual london numbers could be much higher than advertised researchers say that huge gaps in testing capacity that the government is now trying to close extrapolate that across the country and the spread of corona virus appears far wider than anyone thought. it begs well and doesn't require diplomas. that's why so many in macau work for the casinos. but for those like gian who struggle it's cool. dropping out has become the lesser evil perseverance greater gamble. future gamble part of the viewfinder asia's series on notice era. we

understand the differences in the similarities of cultures across the world so no matter what you see we're not in the news in kind of forums that matter to you. the air. al-jazeera. fully back to go this is a news hour live from our world headquarters in doha coming up in the next 60 minutes the u.n. human rights chief urges ethiopia to allow manjrekar into tikrit region to investigate reports of killings and sexual violence that may amount to war crimes protesters in myanmar mourn the dead after the bloodiest day so far.