Inclusion Dining And Shopping

Owning a restaurant right now is tough.It's even more difficult if you're a minority, whether by race or religious beliefs and trying to hold on to your dream. It's a little better when you have a product to sell, but still hard. What can we do? Support.

It's amazing and disgusting that diners  still want to eat in fancy restaurants in upscale neighborhoods. Sometimes the food isn't even that great.It's just the in spot to be seen or there's a new way that they present a classic dish. The best foods and probably the most exciting come from those in the fringe neighborhoods. I've discovered this with Paterson, New Jersey. There are literally dozens of eateries owned by minorities. They may not be in the fanciest of neighborhoods or attract local A listers but they do offer a variety of good food. These are more family owned places offering recipes that sometimes go back generations. These are worth visiting, especially with the indoor dining restrictions being lifted, here in New Jersey. Check out the big cities in your area and start looking at Yelp and Google Restaurant guides for these restaurants in your area. If there's no outdoor seating, there's sure to be pick up. Call them for lunch or dinner and then make sure to leave a review with pictures on Yelp or the restaurant's website.

Minority food businesses have also suffered during this time.In some ways they have it easier than restaurants and cafes because a store can buy in bulk from them. Yet, it can be difficult trying to get your name out there. There is also the problem of not having enough funds and banks are often reluctant to help African-American entrepreneurs. Again if we can support them and buy  their products, that's a very small step in solidarity.  African-Americans own a huge swath of food and alcohol businesses. They bring with them tradition and innovation. There's Essie Bartel's spice company, inspired by her Ghanian mother's kitchen spices. These are artesenal with influences mostly from Africa and the Caribbean but also from around the world. Olive oil enthusiasts may appreciate Skyler and her Calabrian husband Giuseppe's blends of different olives from their company EXAU. One company that's on the radar these day is Trade Street Jam Company from Brooklyn. The flavors are smoked yellow peach and plum and rose made by creator Ashley Rouse. African Americans are also getting into the wine business. Look for Love Cork Screw which features vegan vintages. It was created by Chrishon Lampley and the company has all sorts of whites and reds.

The best way towards solidarity is supporting each other.We can be inclusive by visiting restaurants and buying from minority businesses. It's a great way of expanding our mindsets and palates.

Culinary Iconoclast Ruby Tandoh

Cooks, bakers, and even food bloggers tend to be sheep. They follow and write about what's trending, trying to keep up with the culinary hipsters who make our eating rules. Luckily, there is a rebel, the famed British chef, baker and blogger Ruby Tandoh to break the rules. She believes in eating what mothers and grans have said for centuries  -eat what you like. The heck with what everyone else tries to tell you.

Ruby Tandoh's name may sound familiar to fans of The Great British Baking Show.Times contributor, Tejal Rao, a regular contributor and food blogger herself., wrote about this phenomenon in today's New York Times  Food section. She was one of the final contestant on the Season Four competition. This former art and philosophy major turned to cooking and baking as not only a passion but as a way of life. She has written food centered essays for The Guardian, British Elle, and other magazines along with two cookbooks. Her latest book, "Flavour: Eat What You Love" is due out here in the States next month. It was first published in the UK last August  It's a celebration of a skilled home cooking enthusiast. The book also touches upon on the feminist concept of "shine theory"  which values female friendship over competition. She eschews diets and wrote a lament in an essay  that food writers have gone from feasting and flavor to cleanness and lightness. Chef Tandoh has created a dialogue and somewhat of a revolution in Britain. She also has misgivings about the benefits of some diets and their promises too.

What does she cook and bake? She has been exploring her Ghanian roots. Her grandfather had immigrated from there, bringing a wealth of recipes.There is ground nut  or peanut soup spiked with chiles along with tilapia in a garlicky marinade. Fried plaintains round it out this a meal full of memories and flavor Her blog is full of yummy recipes for cakes , doughnuts and creme brules.made with raspberries. She has recipes for rye rolls and a mouth watering banana upside down cake. The new cookbook is a reflection of this as well. There's a creamy English fish pie, made with smoked haddock and peas topped with a thick layer of mashed potatoes.Lentil soup is sparked with lime . She includes an opulent meringue, rolled up with cherries and cream. As we all saw on The Great British Baking show, she is an excellent baker. She relies on everyday sweeteners such as honey, sugar, dark brown sugar, golden syrup and treacle or molasses to create amazing sweets such as a marbled chocolate almond Bundt cake and steamed panettone.


Cooking and baking need rebels to keep it fresh . Ruby Tandoh is just that iconoclast to make us break the bonds of all these  diet recipes and fads. She setting us free in a very delicious way.