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Los Angeles, California authorities said there was no evidence golf legend Tiger Woods was impaired at the time of the car crash that left him seriously hurt. The ‘‘jaws of life’ were not used to extract the golfer, they noted.
Woods was “calm and lucid” when Deputy Carlos Gonzalez found him in the overturned vehicle on Tuesday morning, the responding officer told reporters at a press conference later in the day.
He was not able to stand on his own power, and was extracted from the car by a LA County Fire crew, Gonzalez added.
Fire Chief Daryl Osby said his men did not use the “jaws of life” to cut the car open, as the sheriff’s office initially said, but used “halligan” pry bars and standard-issue axes instead.
Sheriff Alex Villanueva noted that Woods and his manager “did not want to release anything on his condition right now.” Chief Osby only said that Woods suffered “serious leg injuries” that were “not life-threatening.” He did refer to “broken legs” at one point, however.
Osby did say that Woods was not so serious a condition to require evacuation by a helicopter to the closest hospital, but was driven to the hospital best equipped to handle his injuries, a little farther away.
Also on rt.com Tiger Woods injured in car crash in Los Angeles as fire crews are forced to use ‘jaws of life’ to cut golf icon from car – reports
Deputies checked the car for any traces of alcohol or other substance but there was “no immediate evidence” of any, Sheriff Villanueva said. For now, the authorities are suspecting the problem was a steep bit of Hawthorne Boulevard between Rolling Hills Estates and Rancho Palos Verdes, upscale communities on the southern end of Los Angeles.
“That specific stretch of roadway is one of our trouble spots,” Deputy Gonzalez told reporters.
Woods was in town to present the trophy at the Genesis Invitational tournament, and was filming a show for GOLFTV with several celebrities on Monday and Tuesday. He was driving a courtesy car when he crashed.
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One bite, and everything changes. One mere morsel of food. One tiny portion of a meal, and all of a sudden your world is turned upside down, your idea of what is good and bad, your opinion of what is delicious and what is inedible, your entire notion of life and what it can be – everything changes.
This is the beauty of food and the glory of travelling to enjoy it. Food is transformative. It’s alchemical. It should be something so simple, the combination of a few products and ingredients handed to you on a plate, and yet it’s so much more than that. It’s such a vital display of identity, such an important representation of culture, of history, of passion and of skill.
So many of us can track our travels by the dishes we’ve eaten and the places in which they were consumed. Food becomes memory so cherished and real: that first crackle of a French baguette smothered in demi-sel butter; that first sip of broth from a bowl of Saigon pho; that salty, fatty, cheesy slip of pasta at a Roman trattoria. Spectacular experiences. Otherworldly joys.
Food, when you travel, can be so many things to so many people. It can be disappointing, of course. It can be challenging. It can even be disgusting. But then it can be tasty. It can be fulfilling. It can be mind-boggling. And on occasion – on a beautiful, memorable, rare occasion – it can be life-changing.
These are the meals and the moments that the Traveller team is celebrating today: the times when food has surpassed its function as mere sustenance or even as experience and caused our writers to rethink everything they know, to see not just cuisine but the world as a whole in a different light. For some that has been the product of a deceptively simple meal; for others it’s been a journey to modern gastronomy’s outer limits. What links those experiences is the shock, the wonder, the revelation. One bite, one morsel, one meal – and everything changes.
– Ben Groundwater
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Dinner among the food shelves at Roscioli in Rome
When in Rome, I tend to do as the Romans do. I go to Roscioli for spaghetti alla carbonara, the most Roman of pasta dishes, in the most Roman of restaurants. Except it isn’t really a restaurant, and that’s what changed me.
Roscioli has always reinvented itself, beginning as a traditional Roman bakery opened by Marco Roscioli in 1972, at the suggestion of his entrepreneurial uncle, Franco. The Antico Forno Roscioli in via dei Chiavari was built on the site of a bakery dating back to 1824, and the tiny store grew and grew, as if powered by yeast. By 1993, Roscioli also opened a salumeria and grocery store nearby that sourced the finest produce from all over Italy.
It didn’t take long for local shoppers to beg for some of the mortadella or provolone to be sliced and stuffed into a panini, and maybe for a glass of wine to go with it. In 2002, Marco’s sons, Pierluigi and Alessandro, added a tiny basement kitchen and wine cellar to the deli, and squeezed a few small tables and chairs into the shop. A new Roman tradition was born.
I was walking past one fine day soon after, and stopped to peer in to this magical place, its walls lined with giant tins of salted anchovies, whole wheels of Parmigiano Reggiano and dozens of bottles of fine Italian wine, with tables taking almost all the available space. My laughable Italian got me a table for dinner, squeezed up against the refrigerated glass deli counter under hanging legs of prosciutto di San Daniele. It changed the game for me.
Why? The carbonara. It was chewy, resilient, challenging. It was salty, rich and peppery. I’ve had good pasta before. I’ve even had great pasta. But this really felt like I was eating Rome. The spaghettoni (like thick spaghetti) was coated in an emulsion of sizzled guanciale (pork jowl) fat, aged pecorino and the yolks of rich, golden eggs from celebrated poultry producer, Paolo Parisi, under a shower of freshly ground Sarawak pepper. The flavour came in waves, and the al dente nature of the pasta forced me to slow down, chew every mouthful, take my time. It’s probably the first time I ever really understood the principles of the slow food movement.
That pasta became an instant benchmark against which all other pasta has been measured. It helped me understand that magic happens when tradition is not considered sacrosanct but built upon – respected and yet updated, like Rome itself. I am forever looking forward to going back to Roscioli to relive the moment. See salumeriaroscioli.com
Live baby eel at Mugaritz, Spain
It’s a trick. There’s no way this is what we think it is. They’ve used some sort of gel, I tell my partner, to make the eel look as if it’s still moving. It’s meant to play with our perceptions. It’s supposed to mess with our minds.
The dish is placed in front of us with no comment or explanation. It isn’t even a dish, in fact, just a folded napkin upon which sits a perfect sphere of clear liquid, a bubble twice the size of a 50-cent piece. Inside that bubble is a single elver, a baby eel, a delicacy here in the Basque Country when it’s sauteed with olive oil and garlic. But this one seems to be moving.
My partner spies a waiter hovering nearby. “Is this alive?”
He just nods a “Yes.” We let that news settle over us as we stare at our “plates”. The eel inside is alive. We’re expected to eat it. Now.
The restaurant is Mugaritz, an avant-garde eatery in the mountains above San Sebastian. Its chef, Andoni Luis Aduriz, is known for pushing boundaries, for leading his diners on thrilling journeys through texture, aroma and taste.
This is not supposed to be just another delicious meal. You can have one of those anywhere in the Basque Country. Food at Mugaritz is adventure and experience, it’s gastronomy in all its glory, experimental and esoteric and wild. It challenges you. It tests you. And there’s nothing as testing as the live baby eel encased in seawater. We find out later that the dish is simply called “Origins”. No kidding. It looks like the very beginning of every life. It is a life. It is alive.
This is Aduriz talking to us, challenging us. When you choose to eat an animal, he’s saying, you take its life. So, here is an animal. Take its life. Maybe you’re not OK with that. But then, why were you OK with the last dish of steamed grouper? Why are you OK with the plastic packets of chicken breasts you pick off the supermarket shelf at every week? This is the reality of eating. This is what you do.
This single dish has changed my life. It’s changed the way I think about food, changed the consideration I have for eating meat, for taking life. I still do it, but I’m conscious of it. I think more about what’s on my plate and where it came from. I make decisions based on that.
There is a trick to Origins, and the message it sends. The elver, though, is real. It’s alive. I lift up the napkin and pop the sphere in my mouth and chew as the seawater explodes and the eel crunches and my partner and I stare at each other wide-eyed, having reached the zenith of a white-knuckle gastronomic ride.
Eight ingredients or less at Uri Buri in Acre, northern Israel
I like to think I know by now that when it comes to food, appearances can be deceiving. But then here I am in the magnificently dilapidated port city of Acre (Akko) in northern Israel, in a seafood restaurant called Uri Buri that I’ve heard people raving about across the country, looking down at my plate and getting, well, judgy.
A dozen slices of kingfish, swimming in a mix of olive oil, lime and garlic, topped with shaved onion. This, so said the ravers, is supposed to change my life? I look across at my host, chef-owner Uri Jeremias, whose spectacular waist-length white beard is outdone only by his spectacular round belly, and he nods his encouragement. So, I taste and, basically, my mouth explodes.
Here’s the thing about Jeremias. He isn’t a trained chef, just a guy with a deep love of the ocean and food, who taught himself to cook back in 1989 when he opened this restaurant. The result is the minimalist cooking style that has made Uri Buri such a success, and a menu full of fresh, unpretentious dishes.
There’s salmon sashimi sitting simply in soy sauce, topped with a dollop of wasabi gelato, that hasn’t left the menu for 20 years. There’s an elegant fish soup made with amberjack, coconut milk, curry, lime and ginger, followed by a plate of melt-in-your-mouth anchovies, perfection with a glass of chenin blanc from the nearby Golan Heights region.
“I have two cooking rules,” says Jeremias while I stuff my face. “The first is buy the best ingredients, the second is don’t spoil them … I never use more than eight ingredients in any dish.”
And that’s it. My whole concept of what defines a good meal, changed forever. Focus on quality produce, work some miracles with olive oil, garlic, chilli and lime, and food will always taste this fantastic. Well, maybe if you live somewhere like Acre, one of the oldest continually inhabited places on Earth, where Jeremias buys his fish direct from the wizened fishermen by the seaside each morning and everything else from the local market, which sources its produce from the abundant small farms this region is known for.
My meal ends with Uri Buri’s famous OMG, a trio of orange, mandarin and grapefruit (get it?) sorbets, made from organic fruit from Jeremias’ daughter’s garden, topped with a splosh of olive oil. It’s a sensation.
Luckily, I only have to roll a few hundred metres down the road to the Efendi Boutique Hotel afterwards, an opulent 12-room hotel that merges two restored Ottoman-era palaces, also created and owned by Jeremias. Too full for bed, I head up to the rooftop terrace and, looking out over the crowns of the city’s mosques and synagogues to the sea, vow never to let appearances deceive me again. See efendi-hotel.co.il
A nameless neighbourhood trattoria, Sicily
I find the restaurant quite by accident, down a side street near the cathedral. It has no sign – that would attract the attention of Marsala’s tax collectors – but the owner is hovering outside. For €8, he says, I can have a set menu, including mineral water and local wine. “And no service charge either,” he adds. He’s a thin man with a neat moustache and relaxed manner that suggests he doesn’t much mind whether I eat here or not.
Eight euros? I shrug off my hesitation when I peer inside and see local businessmen, jackets off and ties loosened, reading pink sports pages and rumbling about politics. The walls are panelled in pine. Chequered tablecloths cover rough trestles.
I’m offered a small plate of antipasti: fat crunchy olives, good salami, dry grana cheese. The olives are the enormous southern-Italian Bella di Cerignola variety, cured in ash and magnificently blue-green. The cheese is hard, with a nutty flavour well matched to the semolina bread from a basket.
“This bread is the best made in town,” says the trattoria owner in unexpected English, blushing into his moustache. He pours me a glassful of amber-dark marsala, twisting the neck of the bottle when finished so none of it drips. The fortified wine is a bit sweet but, at this price point, passably pleasant.
After I’ve polished off the last olive I’m served spaghetti with a strong, rich tomato sauce flecked with pink fingernail-sized prawns hauled out of the sea that morning. The secondi is superb: lightly fried squid in batter, so tender it dissolves in my mouth, and dribbled with fresh lemon juice. My dessert is a mini-cassata decorated with marzipan, icing, lurid quarters of preserved fruit and a glace cherry.
I recall this meal again and again in the decades that follow, after every overhyped Michelin-starred meal and overpriced, Instagram-conscious dish; in every posh restaurant from Barcelona to Bergen. It has been a constant reminder that cheap food can be great food, and that unknown back-alley restaurants can provide lovely dining experiences.
Marsala sits amid red earth and prickly pears on Sicily’s sun-beaten western coast. It’s a no-nonsense place of baroque buildings and cobwebby wine warehouses bathed in blinding North African light. It has an inconsequential loveliness, and so does my meal. I slump in the heat, in the trattoria’s shadows, listening to the kitchen’s clatter and inhaling the aromas of tomato sauce and lemon.
This simple meal has forever put Marsala on my mental map. Ever since, I’ve always sought out bargain local eateries, and mostly been satisfied. Places with no awards, no likes and no hype, but dishing up delight. See visitsicily.info
Highlands Bar & Grill, Birmingham, Alabama
Shortly after being seated in Highlands Bar & Grill, our server, Justin, swaps our white napkins for black ones. It’s a small gesture, executed wordlessly, but it speaks volumes about the restaurant’s attention to detail. The reason for the change? My dining companion and I are both wearing dark outfits and the black napkins are a better match.
Frank Stitt was just 28 years old when he opened Highlands Bar & Grill in 1982 on a rundown street in Birmingham, Alabama. His aim was to utilise the finest local ingredients and apply the cooking techniques he’d learnt in the south of France to his native Southern cuisine.
It’s an approach that hasn’t wavered in almost four decades. Although the menu changes daily to showcase the best seasonal produce, there are several dishes that are so popular Stitt daren’t remove them. One such stalwart is the stone-baked grits, an often-bland Southern staple that’s been transformed into a cloud-like pillow of cheesy perfection. Doused in a rich, buttery sauce with wild mushrooms and country ham, it’s one of the most divine things I’ve ever tasted.
The menu is brief – just nine appetisers and eight mains – but Justin’s descriptions of each dish are so detailed and evocative, I want to order everything.
The only dinner reservation we can secure is when the restaurant opens at 5.30pm. But already it’s brimming with a well-heeled crowd of tourists and locals. The atmosphere is upscale without being formal – think white tablecloths, dark wood panelling and vintage French prints. Contemporary music plays in the background while patrons at a marble-topped bar eat oysters while watching an NFL game on a small TV.
What made this meal life-changing? Well, for a start it was an experience that actually lived up to the hype. Four months before my visit, Highlands was named America’s most Outstanding Restaurant in the prestigious James Beard Awards. And this was no fluke – it had already been a finalist nine times. Its pastry chef, Dolester Miles, was named the best in the country, too.
So often these awards are bestowed on pretentious, flash-in-the-pan outfits that are more style over substance. Highlands earned this accolade through hard work and perseverance and by relentlessly obsessing over quality and service. There is something life-affirming about these old-fashioned virtues being rewarded, particularly when they’re accompanied by a refreshing dose of humility. When I ask Justin why such a prestigious award isn’t mentioned on the menu or alluded to by the staff, he simply replies: “If you don’t bring it up, we don’t bring it up.” See highlandsbarandgrill.com
Breakfast in Iran
Other people might look at the table and see breakfast. I see riches beyond measuring. There are bowls of feta cheese, watermelon, walnuts, and cucumber. There are jams in a profusion of flavours: sour cherry, fig, peach, carrot. There are soft omelettes with fresh tomatoes, and rich lentil soups. And above all, there is bread: large round loaves, flatbread with its edges pleasantly singed, and longer, chewier loaves.
I haven’t seen such bounty in months. Before arriving in Iran late last night, I had spent months travelling through the Middle East. I wandered through medieval souks and formidable desert castles, explored Roman ruins and hiked rolling hills. And I have eaten falafel – more falafel than is entirely reasonable. It feels as if every meal I have eaten on this trip has consisted of some combination of falafel, hummus, tabbouleh and pita bread, with skewered meats making an occasional thrilling appearance.
My first Iranian breakfast, simple as it is, announces the truth as unmistakeably as a fanfare of trumpets: last night, I didn’t just cross a political border. I also crossed a culinary frontier. No more subsistence dining: things are about to get interesting.
As we criss-cross the country over the next few weeks, every meal brings new revelation: the delights of duck fesanjan, an intoxicating mix of walnut and pomegranate; the tang of gormeh sabzi, a sour, herb-filled stew; and above all else, the just-one-more-spoonful seduction of tahdig, crunchy rice that has deliberately been allowed to crust onto the bottom of the pot. (The only thing better than tahdig is potato tahdig, when sliced potatoes are slipped underneath the rice to create an irresistable carb-laden classic.)
I’ve eaten delicious food before, of course, and analysed recipes to understand how ingredients work together. But as I eat my way through Iran, for the first time I start think about how every meal you eat comes with an invisible side serve of geography and history.
The diverse landscapes we are travelling across are reflected in things we eat, from the shores of the Caspian Sea, where we feast on smoked fish and the last of the season’s caviar, to hilltop hikes where we gaze down on the leafy orchards that supplied the fruit on which we’re snacking.
Even the long-vanished Persian empire has left its mark on the country’s cuisine. Persia’s emperors may have got the glory, but perhaps the most lasting imperial achievement came courtesy of the empire’s engineers. They are the ones who created the gravity-assisted irrigation systems that transformed once-arid areas of the country into fertile gardens. That makes the rich flavours of Iranian food – the pistachios and pomegranates, the oranges and mint – the empire’s most delicious legacy.
Lentil Soup In a medieval ghost town In Abruzzo
The soup was thick with lentils, chickpeas, barley and white beans; a nutty, earthy, wintry soup cooked by two elderly woman in floral aprons, and served in a tough, hollowed-out bread roll. It was winter, 2004, and I was hungry and cold, with shoes soaked through from snow. Every spoonful brought me back to life, infusing me with warmth and strength.
This was my introduction to the medieval town of Santo Stefano di Sessanio, perched high on the panoramic mountain range of Abruzzo’s Gran Sasso National Park, an hour and half’s drive from the coastal town of Pescara. The solemn little village, with its tall, limestone houses, twisting, cobblestoned alleyways and circular fortress, dates back to the 11th century. Discovering it was like walking through a portal in time.
It was also my introduction to Swedish-Italian architect Daniele Kihlgren and his passion for saving this ancient hilltop town from falling into rubble. Since 2005, Kihlgren’s Sextantio foundation has been slowly and painstakingly buying abandoned buildings and restoring them using purely local and regional materials and crafts.
“Italy isn’t only the Coliseum, Venice and the Uffizi Gallery” says Kihlgren. “It’s a whole distinct world of traditions and sensations that is at risk of disappearing.”
It could so easily have been lost to the ravages of time. Once part of an estate belonging to the Medici family, Santo Stefano was a thriving township devoted to the production of carfagna, a coarse wool used for military uniforms and monks’ cowls. For thousands of years, shepherds moved their flocks from the mountain pastures down to the wide plains of Apulia in a rhythmic seasonal process known as transhumance. The inevitable march of progress led to the younger generations deserting the village to escape the poverty of rural life, and the population fell from 1500 people at the start of the 20th century, to around 50 today.
Thanks to Kihlgren, you can now stay in the exquisite Palazzo della Loggia, furnished with hand-crafted mattresses, blankets and antiques. You can also dine on lentil soup in the atmospheric Locanda Sotto Gli Archi, where original recipes are recreated using locally grown crops.
This tiny little village, and what it has become, taught me as a traveller to never take for granted the beauty that we find. I am now far more conscious of the commitment and passion that lies behind many of the wondrous sites we visit as tourists. So often, the tradition, the heritage or the natural beauty we seek, only exists because one (usually quite mad, often ridiculed) person is sufficiently obsessed with saving it, protecting it or restoring it. It’s fair to say I came home changed, with an overwhelming craving for lentil soup. See sextantio.it
MORE DRINKS AND DISHES – HONOURABLE MENTIONS
VINCISGRASSI, LE MARCHE
You grew up on lasagne – nice, creamy, comfort-food lasagne. Now it’s time to go next-level and step up to vincissgrassi ( vin-chiss-grarsy), a proudly regional dish from Italy’s mountainous Le Marche region, of pasta layered with creamy calves’ brains, chicken livers, wild mushrooms, prosciutto, white wine, and herbs. Once you’ve had it, you’ll look at lasagne and laugh.
CASSOULET, SOUTH-WEST FRANCE
To call cassoulet baked beans and sausages is to call Dom Perignon a nice little bubbly. This is the king of all stews, a hearty, rustic and yet sophisticated baked dish from the south-west of France that brings together white beans, sausage, and pork with duck or goose confit under a golden crust of breadcrumbs. Pass the red wine, please.
SHOYU RAMEN, JAPAN
This is Tokyo’s classic ramen-noodle dish, a soup made from chicken bones or dried fish, seasoned with soy sauce and then added to chewy noodles, fermented bamboo shoots, and a marinated boiled egg – sensational.
It doesn’t get much more simple or delicious than this: a bone-in rib-eye steak, cut as thick as your arm, doused with salt and then seared until it’s barely rare over open fire at an “asador” high in Spain’s Basque Country.
BANH MI, HOI AN, VIETNAM
This might just be the world’s best sandwich, a short, French-style bread roll smeared with pate and butter and filled with various pork products, pickled vegetables, fresh herbs, and a secret chilli sauce that is the stuff of instant addiction.
Is there a greater joy than being able to dig into your food with your hands, to mixing up curries with rice, to scooping it up with bread, to adding chutneys, to crackling pappadums, to doing all this with the simplest eating tools imaginable? Surely not.
SOLE MEUNIERE, FRANCE
One of the often-unsung heroes of French cuisine, sole meuniere has an otherworldly greatness, the delicate meat of the fish perfectly balanced by the richness of lightly browned butter with lemon and parsley.
SCHNITZEL IN VIENNA
This dish might be considered a greasy pub filler, but the real deal has a succulent veal interior, crunchy coating and accompaniment of potato or cucumber salad that raises it to a simple but elegant meal fit for an emperor. See wien.info
NISHIMURAYA HONKAN, JAPAN
The winter snow-crab season in venerable hot-spring town Kinosaki Onsen is a must for gourmets. Stay at this ryokan and your kaiseki meal might include crab sashimi style, boiled, grilled and in a hotpot. See nishimuraya.ne.jp
MORE RESTAURANTS AND BARS – HONOURABLE MENTIONS
THE AMERICAN BAR, THE SAVOY HOTEL, LONDON
With its white-jacketed mixologists, black-and-white Chanel colour scheme and warm and clubby atmosphere, this is a bar – at nearly 130 years old, the oldest in London – in which you could move in and live on cocktails all year round. And as its legendary bartender, Harry Craddock, said in the 1930s, cocktails are “the finest appetisers around”. thesavoylondon.com
BAR DESY, SAN SEBASTIAN, SPAIN
This is the local bar of your dreams, a plain, unfashionable little joint in the San Sebastian suburbs where the food is excellent, the craft beer is top-notch and the welcome from the father-son team of Jose and Gorka Perez makes you feel instantly like part of the family.
UOSHIN, TOKYO, JAPAN
There’s nothing fancy about Uoshin, a seafood izakaya in Tokyo’s Ebisu neighbourhood – but that’s its attraction, the perfect demonstration of just how relaxed and enjoyable and yet incredibly tasty a Tokyo bar can be. See uoshins.com
ASADOR ETXEBARRI, AXPE, SPAIN
This Basque restaurant is no secret – it’s currently No. 3 on the World’s 50 Best Restaurants list – but it’s well worth the trouble to secure a booking: the food here, each dish grilled over hot coals, and yet cooked with surprising delicacy and finesse, is cuisine at its absolute pinnacle. See asadoretxebarri.com
HARWOOD ARMS, LONDON, ENGLAND
England has extremely good food: allow that to sink in as you sit at the Harwood Arms, a “gastro-pub” in west London, and enjoy traditional fare that has been given a gentle nudge into greatness, expertly handled and perfectly presented. See harwoodarms.com
CORIANDER LEAF, SINGAPORE
Odd fusion cuisines are usually better for shock value than flavour, but this modest, mid-range restaurant proves otherwise. Pan-Asian influences range from Turkey and Iran through to India, Korea and Japan, and every dish is sensational. See corianderleaf.com
HIGH NOTE SKYBAR, ARIA HOTEL, BUDAPEST
Voted No. 1 hotel in the world by TripAdvisor in 2017, this gorgeous music-themed property’s crowning glory is a stunning rooftop bar with gasp-inducing views of the city and St Stephen’s Basilica. See highnoteskybar.hu
CONNIE, TWA HOTEL, NEW YORK
The standout feature of JFK’s new TWA Hotel is Connie, an intimate ’60s-themed cocktail bar located in a refurbished 1958 TWA Lockheed Constellation Starliner. See twahotel.com
France’s first family of food has held three Michelin stars for more than 50 years, but everything about their restaurant, from the conceptual design to the fresh flavours on the plate, is ultra-contemporary. troisgros.com
DIRT CANDY, NEW YORK
Three cheers for chef Amanda Cohen. In addition to launching New York’s first vegie-based restaurant 12 years ago, she has abolished tips and curated a wine list consisting exclusively of female winemakers. See dirtcandynyc.com/
D.O.M., SAO PAULO
Long before everyone was a locavore, Brazilian chef Alex Atala’s showcased Amazonian ingredients – from heart of palm to ants – in ambitious degustation dinners at his Sao Paulo restaurant. See domrestaurante.com.br
LE COMPTOIR, PARIS
It’s the bistro of your dreams, as you sit inside or out on the street, elbow-to-elbow, with platters of terrines and cheeses by day, and an adventurous set menu at night. Former fine dining chef, Yves Camdeborde, is the poster boy for France’s “bistronomy”, with an aim to make traditional bistro cooking relevant to today. See hotel-paris-relais-saint-germain.com
SWAN OYSTER DEPOT, SAN FRANCISCO
For the past 74 years, three generations of the Sancimino family have been behind the marble counter of this gussied-up seafood diner, serving up local oysters and cracked Dungeness crab with sauce Louis, Anchor Steam beer and wise-guy humour. The counter, however, is short, and the queue is long. Visit 1517 Polk Street, San Francisco.
THE LONG BAR, RAFFLES, SINGAPORE
The Long Bar does what a bar should do … transport you to another place. With its rattan ceiling fans and potted palms, this is a glimpse of old colonial Singapore. The Singapore Sling cocktail, first created here in 1915, is no longer as sweet as it was ( a good thing), but you’re really here for the illicit pleasure of cracking open peanuts and strewing the shells on the floor. See raffles.com
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The summer will still have its limitations, though. The experts I spoke with didn’t foresee the return of indoor concerts, full attendance at sporting events, or high levels of international travel.
They did, however, expect that Americans will be able to ease up on mask wearing and social distancing in other contexts. “I think when people are vaccinated themselves, they will start letting their guard down, but it will also genuinely be safer from a public-health perspective,” said Jennifer Beam Dowd, a professor of demography and population health at the University of Oxford and the chief scientific officer of Dear Pandemic, a COVID-19 public-education campaign. Noymer’s prediction is that masking will be necessary in public settings until every American has at least been offered a vaccine, at which point he figures he would be okay with repealing mask mandates.
Even once these precautions are no longer strictly necessary, many people will probably keep up some of them, opting to wear a mask, say, on public transportation or in a grocery store. Oster thinks that while certain activities should become much safer over the summer, many people might not be comfortable resuming them until the end of the year or even later.
Even if the summer feels like the end of the pandemic, it could turn out to be more of a temporary reprieve.
Most of the U.S. population should be vaccinated by the fall, but some resurgence of the virus seems likely in the colder months. “It won’t be as bad as this winter, but I don’t know if it’s going to be pretty bad or [if] just a few people will get it,” Noymer said.
Thankfully, the latter scenario seems more likely, and could still allow for additional normalcy; indoor concerts might even come back. “The summer might be a little early for really large crowds,” Dowd said. “I see the autumn as the important turning point for those kinds of mass gatherings.”
This scenario might result in isolated viral flare-ups, but vaccines should significantly reduce the likelihood that anyone who gets infected would end up in the hospital, and could also make them less likely to spread the virus.
Another outcome seems less probable but more troubling: Whether because a variant ends up evading existing vaccines or because infections surge among unvaccinated people, cases might climb again. Even after a wonderful summer, a rise in cases could necessitate a reversion to many of the precautions from earlier in the pandemic, even if it doesn’t require full-on lockdowns. “I’m not saying that the return of the masks and working from home and all the crap that we hate is guaranteed,” Noymer said. “But if it does return, it won’t be in the summer. It’ll be in the fall.”
Thankfully, though, if stubborn variants do circulate, new vaccines should be able to tame them relatively quickly. Adjusting an existing vaccine recipe could take only a few months, meaning that the disruption to daily life would not be as drawn out as what Americans have lived through already.
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Comedian and host of Hughesy, We Have A Problem Dave Hughes reveals why becoming a vegan has been a “miracle” for his body and how staring at a wall ended up changing his life.
You became a vegan in 2019. Is it just you in your family who has taken up veganism?And how has it changed your life?
It’s just me at the moment. My wife eats very little meat and she eats dairy. I’ve found [the vegan diet] really good. It gets a little tricky when you’re looking at a restaurant menu and it’s limited. For me, it’s well worth it. Apart from all the ethical considerations and it being better for the environment, it’s also better for my body. I just turned 50 and I can run every day now without getting sore. It’s actually a miracle – I’m going to call it a miracle! I’m running 5km in just over 20 minutes. I’m shocked by how good my body is at the moment. I woke up stiff and sore for 15 bloody years, I reckon. Now I can go down the stairs in the morning without going sideways – I go front ways because I’m not sore at all.
You’ve started meditating recently. How did that come about?
I’ve been interested in meditation since I was young, probably since my late teenage years. I did a little back then, and I always promised myself I’d get back into it. Last year, maybe [because of] COVID or whatever, I decided to commit to it properly and it’s been life-changing. I highly recommend it to everyone. It’s invaluable for life. There’s a world beyond your thoughts, and that world is where the real joy is.
How do you meditate?
I do it twice a day, in the morning and the evening – or just whenever I can. I turn off the phone or place it on flight mode, and set an alarm for 20 minutes. I like to have my eyes open and I basically stare at a wall. I focus on my breathing – on my breath going in and out of my nostrils. That’s what you want to focus on, that breathing. Look, your mind will wander and that’s natural. But the practice is bringing it back to the breath. It’s not about how many times your mind wanders, it’s about noticing it’s wandering and bringing yourself back to the breath. It’s honestly changed my life.
Your panel series Hughesy, We Have A Problem is back for a new season. Are you still enjoying it?
Absolutely. I’m grateful for the opportunity to do this show – any opportunity to have an audience and get a laugh, I’ll take. Laughter is a very important part of life. We should all laugh at the silliness of life. Obviously in the past year, we’ve all been going through experiences that are different and difficult. We need to laugh when we can. We’ve been knocked off our tracks, I suppose, which isn’t necessarily a bad thing. It’s made me grow, I think. It’s made me stronger.
Do you have a favourite solved “problem” from the show thus far?
We had one where an audience member wasn’t allowed to have an animal in their flat. We got the building manager on, and they agreed to allow the pet. We solved the problem and brought out a rescue dog from a shelter for this woman to take home. That episode went to air, and my wife – who’s a bit of a cynic – said, “Did that woman really adopt that dog?” And I told her that it looked like she did. But she said, “Can you ring the producer and find out if she definitely adopted that dog?” So I rang and they said, “No, she didn’t want the dog.” I told my wife that and she said, “Is the dog still up for adoption?” The producers said yes… So we adopted that dog, and that dog’s name is Bubbles. Bubbles is the gift that keeps on giving.
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“You know, if you go back in time, should I let that guy into my house? No. It happened” Thompson said.
“I never thought I’d get to prison at all”, says Thompson, “I was a drug user. At no point did I ever sell drugs”.
During that time, Thompson began regular counselling sessions with Melbourne-based psychologist, Sandy Rea.
“[Ms Rea] was fantastic. This man was crying after about three minutes. She got me. She has the ability to just open people up,” Thompson said.
Ms Rea diagnosed Thompson with post-traumatic stress disorder, following his stint at Essendon during the infamous “supplements saga”.
“I didn’t think our club really supported its people,” said Thompson, who left Geelong after two flags to join Essendon favourite son James Hird in a coaching role at the Bombers.
The club “self-reported” the possible use of performance-enhancing drugs to the AFL in February 2013, triggering the infamous doping scandal.
Thompson was fined $30,000 for his part in the injections program and served as senior coach when Hird was suspended in 2014.
As part of his treatment, Ms Rea ordered Thompson to reach out to five people he cared about each week.
Thompson says the reconnection with his loved ones, changed his life.
“It’s incredible. It was the most powerful thing that’s ever happened to me. It’s almost like the build-up of years and years and years of emotion, you know anger, the whole lot was released”.
It’s a lesson he wants others to hear.
“Think about what you’ve done and know that people who love you will forgive you for whatever you do. Don’t avoid them” he said.
Thompson said he had found a purpose in his life away from the AFL bubble.
He’s taken up woodwork and has found that working on tables and cheese boards keeps his mind focused.
“I’ve got the purpose and the purpose is to come and do some, some woodwork with all my mates”.
Mark Thompson’s interview with A Current Affair airs from 7pm Monday
Most Viewed in Sport
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Candidate nominations for the upcoming Rockhampton Division 3 Councillor by-election closed on Monday, with five Rockhampton locals vying for the job.
More than 7,600 Division 3 voters are expected to return to the polls on Saturday, March 13, following the election of the incumbent councillor, Tony Williams to the role of mayor in early February.
The ballot paper order draw has been completed and the five candidates are: Deanna Beatson, Dave Bauer, Grant Mathers, Leyland Barnett, and Christian Shepherd.
The Local Government Act requires councils to choose whether to conduct a by-election or appoint a runner-up to a councillor’s position, should it become vacant within 12 months of a local government election.
As Cr Williams was elected unopposed in last year’s local government elections, a by-election is required.
The Electoral Commission of Queensland (ECQ) Commissioner Pat Vidgen said the voting system for the Division 3 by-election as determined in the Local Government Electoral Act is optional preferential voting.
“Optional preferential voting is the same system Rockhampton electors used in the recent mayoral election,” Mr Vidgen said.
“To make their vote count, electors can choose to number one, some, or all of the boxes on their ballot paper.
“I remind electors that voting is compulsory.”
Mr Vidgen said electors interesting in applying for a postal vote can do so online at ecq.qld.gov.au prior to 7pm on Monday 1 March.
“For the Division 3 election, voters must have completed their vote by 6pm on election day at the latest and returned it in the Reply-Paid envelope by the deadline of Tuesday 23 March,” he said.
“My message to postal voters is not to wait, but to complete their vote and send it back to the ECQ as soon as they receive it.
“In recent elections Rockhampton postal voters have been very prompt in completing their ballot paper and returning it to the ECQ, and this has helped streamline the counting and declaration process.”
Early voting for the Division 3 Councillor begins Monday 1 March to Friday 12 March.
Voting information including locations and times, is available at ecq.qld.gov.au.
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Slahi does not want to relive the worst moments of his captivity and so has avoided watching the most traumatic scenes in the film. But, now his book has been turned into a major feature film, he believes it is a clear example of the pen being mightier than the sword. “I don’t believe in violence but my whole story was violence against my body, my innocence, members of my family and I never did anything to the US,” he says. “My movie is a victory for non-violence, it’s a victory of the pen.”
The fact is, however, that while many feature films, documentaries, TV shows, books and news reports have shown the reality of the prison camp, it still remains open. The Obama administration promised to close it and failed. Now President Biden has said he aims to close it before his first term finishes. So with a new president in the Oval Office, could The Mauritanian be the Guantánamo Bay movie to herald the end of the detention centre?
Rahim wants audiences to take away the message of “hope and forgiveness over anger,” while Eviatar says, “any films that depict the tragedy of Guantánamo, the unjust and often haphazard way many men ended up there and thereby put pressure on the US government to close it down, is doing a great service.”
Slahi, who continues to be denied entry into the US and the UK five years after his release from Guantanamo Bay with no compensation or apology, hopes the film will show the Western world that he is an innocent man and that the negative perceptions of Middle Eastern and North African citizens need to end.
“I want people to know my side of the story [and] I feel humbled that it was made into a major motion picture,” he says. “I don’t have weapons, I don’t have the police. I don’t have drones to take out people but I have my words and I want to debate the negative exceptionalism [towards] the Arab world and Africa. We can’t be kidnapped; we can’t be tortured.”
The Mauritianian is in select cinemas in the US now, and will be available on demand there from 2 March. It will be released in the UK on 1 April.
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After 35 years of gently caring for Gold Coast students and families in sometimes traumatic circumstances, chaplain Long Bradley will begin a new deeply personal chapter.
He will still be putting others first as he relocates to Brisbane to care for his ailing elderly mother.
“This has been such a big part of my life. I think what has made it easy to let go is I know I can still keep in contact with a lot of the families,” Mr Bradley said.
“It is going to be hard, but at the same time, I am looking forward to spending more time with my Australian parents.
But not before the community had paid tribute to the unassuming Helensvale hero who has saved many lives.
“I’ve been able to help prevent some catastrophes,” Mr Bradley said.
“I’ve also been able to conduct funerals and memorial services for students who have passed away.
“That was probably the worst part of the role, but at the same time a blessing because I’ve been able to connect at a deeper level with those families.”
Repairing wounds with words
He has served as chaplain for the primary and high schools as well as the broader community.
“A lot of my work is one to one conversations with students, supporting them through various issues like friendship, family dynamics, self-esteem,” Mr Bradley said.
“I approach it more as a friend.”
The older the students get, the more intense the issues have become as Helensvale State School principal Heidi Booth well knows.
“There are kids who may have taken a different path had it not been for Long’s intervention and kindness.” Ms Booth said.
Short in stature but a giant of compassion, the students’ appreciation of his skill sometimes does not happen until after they complete school.
Not so with Ben Stewart from class 6F.
“He has helped me with my focus and hand-eye coordination,” Ben said.
Student Gemma Rolfe said Mr Bradley was always happy, classmate Corona de Vries agreed. “He always cheers kids up, and he is full of fun.”
That “fun” has included his highly popular drumming circles and bike repair workshops.
‘Real magic about him’
Principal Booth said the musical connection and physical workshops had helped particularly with anxiety and mental health issues.
Families faced with homelessness have benefitted from Mr Bradley’s intervention.
“He has not only been able to find them accommodation but also find them furniture, clothes, food parcels, everything they need to get themselves set up again.” she said.
“People who have been without transport, he has been able to find them cars. He’s like a bowerbird for good things in our community.”
From war zone to peacemaker
Born near Hoi An in Vietnam, Mr Bradley had significant health issues with his eyes and legs as a child and was helped by World Vision to come to Australia for surgery.
A Vietnam veteran who spoke Vietnamese took young Long into his own family.
“I was only meant to stay with them for a short time while I had my surgery and then go back to Vietnam. But because of the Vietnam War, I wasn’t able to go back.” Mr Bradley said.
“So my family in Vietnam decided it would be better for me to stay in Australia because it is a better lifestyle.
Desperately missing his family, he struggled for the first few years.
“I suppose as I grew up, I learnt to accept what my Vietnamese parents wanted,” he said.
“And because the Bradleys treated me as their own child, I suppose, I came to see them as my own parents.”
Ongoing struggles for his Vietnamese family meant it would be three decades until they were reunited.
But it was only a visit.
His dream to become a missionary overseas was quashed by new health concerns, so he studied to be a primary school teacher.
As is the case with Mr Bradley’s story, another barrier emerged as he could not find full-time work in Brisbane.
The Gold Coast calling
That is when fate stepped in, and the Helensvale job came up.
The man who grew up needing constant medical care was now destined for a carer’s career.
The search to replace the seemingly irreplaceable chaplain has begun.
“There has been gentle uproar about him leaving. We are just devastated that he is going.” Ms Booth said.
“He is part of the fabric of not just Helensvale State School but Helensvale.”
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The spirit of the Wild West has been brought back to life through a series of historical photographs which have been colourised for the first time in a new book.
The Wild West in Color: A photographic Account of our Nation’s Westward Expansion has been produced by John C. Guntzelman and published by Crestline Books.
The new book features more than 200 historical pictures which have been colourised for the very first time – bringing the history of the Wild West into the present day.
Among the striking images is a photograph of the female outlaw Myra Maybelle Shirley Reed Starr, better known as Belle Starr, in 1886 on her horse after having been arrested for her suspected involvement in a robbery.
Starr was known to associate with the James-Younger Gang and was fatally shot in 1889 in a case that is still unsolved.
Another picture showed gutsy frontierswoman Augusta ‘Gusty’ Higgins Farnham standing with a shotgun next to a deer she shot dead.
While the book also features a shot of the Native Americans from Buffalo Bill’s Wild West show standing in formation.
Augusta ‘Gusty’ Higgins Farnham was one of the earliest female hunters in the western territories. This image of her, included in the new book was taken in Denver, Colorado, in 1898 and shows her standing above the corpse of a deer that she has killed. In her right hand she shows off the gun she used to kill the deer and in her other hand she is holding a knife. Colorado sits where the Great Plains meet the Rocky Mountains, which gives the state a diverse amount of areas for wildlife to roam, and made it the perfect place to hunt for sources of food
Myra Maybelle Shirley Reed Starr, who was better known as Belle Starr, was an outlaw in the Wild West whose grizzly death has remained an infamous tale from the West to this day. This colourised photograph shows her on her horse in Fort Smith, Arkansas in 1886. The picture is believed to have been taken after after she was arrested for her suspected involvement in a robbery. Starr was known to associate with the James-Younger Gang and was fatally shot after falling off of her horsein 1889 in a case that is still unsolved
One of the most iconic images of the Wild West is that of a cowboy, and this colourised photograph shows a typically well-armed and outfitted cowboy sat on his horse. The image was taken in Sturgis, Dakota Territory, in 1888 and see the horse carrying a number of the cowboy’s possessions. Cowboys would often be responsible for as many as 250 cattle during long drives to take the animals to market at the end of a season
The 26th President of the United States Theodore Roosevelt was a passionate hunter, the basis of which came from his experiences in the Old West. This picture of Roosevelt at the age of 27, which was taken in New York City in 1885, shows him with a rifle in his hands. He is seen sat down wearing a buckskin hunting suit with a carved Tiffany hunting knife on his hip. In 1883 Roosevelt first visited Dakota Territory to hunt bison and, after falling in love with the cowboy lifestyle, invested $14,000 in the hopes of becoming a prosperous cattle rancher
A large group of people from Sioux City, Iowa, ride on a stagecoach which is transporting them to the plunge bathhouse. Their destination was an enormous interior hot-water swimming pool in the Hot Springs, Dakota Territory, in 1889. The southern area of the Black Hills in Dakota contains a reservoir of geothermal energy which created a number of water pools that were heated, with early settlers in the area using the pools as a way of soothing their aches and pains
The goldrush was a famous part of life in the Old West, and this picture, taken in Virginia City, Nevada, in 1866 shows three workers inside of a Gould & Curry silver mine pushing carts along two sets of tracks. Mr Gould discovered silver in his mine on January 6, 1859, and soon partnered with mine jumper Mr Curry, who forced him to make him a partner in the mine. Mr Gould originally struck a deal with a group of prospectors to dig up the silver in the mine, but upon discovering how rich in silver the mine was, they managed to take the riches for themselves, with Gould not seeing a penny
Boomtowns were a common occurrence in western America during the days of the Wild West, as people rushed to the new territories to snatch their share of the goldrush. This collection of buildings, colourised in the new book, was photographed in 1866 and shows the early stages of Virginia City, in Nevada, which seemingly sprung up overnight. The town was started after the Comstock Lode was discovered, which was the first major silver deposit to be discovered in America
William Frederick ‘Buffalo Bill’ Cody was a soldier, bison hunter and showman whose show, Buffalo Bill’s Wild West (pictured) transformed him into one of the world’s earliest global celebrities. The group toured Europe eight times, with the first four coming between 1887 and 1892. The troupe, pictured in 1890, performed for Queen Victoria as part of her Golden Jubilee celebrations and was even invited to perform a private show for the Prince of Wales, later King Edward VII
This photograph, taken in Holbrook, Arizona Territory, on an unknown date, shows a group of Aztec Land and Cattle Company’s cowpunchers standing in front of a wooden building. Cowpunchers is another term used to describe cowboys and was first coined in 1878. Although famous for herding large numbers of cattle on horseback, cowpunchers would also perform a number of other duties around a ranch
A group of eight miners are seen standing outside of the entrance to the Montana Mine in South Dakota, in 1889. Some of the men are seen wielding pickaxes in their hands, while others are pictured leaning on spades and sledgehammers. The area of Montana is rich in copper, silver, gold, manganese, zinc, lead and molybdenum. Reports of gold having been found in Montana date back to as early as 1852, though only in small quantities. 10 years later though, Montana was hit by the gold rush after rich veins of the material were discovered
This picture, included in the new book, shows a soldier sitting with his family at Fort Garland in Colorado in 1874. Fort Garland was established by the US Army in 1858 to protect settlers from indigenous tribes in the San Luis Valley – which at the time was part of the New Mexico Territory. The fort was abandoned by the army in 1883 after the native tribes were confined to the Indian reservation in Utah Territory and Colorado
This family photo was taken in Nebraska in 1887 and shows the Shores and Speese familied. Pictured are Moses Speese and his brother Jeremiah Shores, both of whom took the names of the men who had formerly owned them as slaves. The brothers had been separated during slavery but were later reunited in Nebraska
A small boy and girl sitting patiently at a train station in March 1893 in this colourised photo. A sign on the wall says ‘Burlington Route’ which was a railroad that operated in the Midwestern United States and was founded in 1848. The girl is seen clutching a small umbrella and a doll, while the boy, who is sat on a bench, has a large coat draped over his shoulders and is clutching a walking cane in his left hand
The spirit of the Wild West has been brought back to life through a series of historical photographs which have been colourised for the first time in a new book, The Wild West in Color: A photographic Account of our Nation’s Westward Expansion. Pictured: The front cover of John C. Guntzelman’s new book which lifts the lid on the Wild West, with more than 200 colourised historical images
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