REVIEW: Orange Mint and Honey

Review of the novel Orange Mint and Honey, by Carleen Brice

Two Cooks Sallins Menu 2017

Over the past 20 years Nicola has worked in professional kitchens in Dublin, London and Sydney. For the last 6 years Nicola has been teaching professional courses at Cooks Academy, her passion for teaching and passing on her craft and knowledge to her students has made her transition to front of house an easy one.From her classical training in The Westbury and as a young Chef, competing Internationally with the Irish Culinary Team to the modern Halo Restaurant at The Morrison Hotel as a Sous Chef and finally to the Cookery school there is a wealth of experience both in food and life. Nowadays Nicola has a keen interest in alternative healthy cooking for her family and her guests.JosefJosef has been working in professional kitchens for more than 20 years, he swapped his passion for art and design to pursue a career in Gastronomy. He has travelled together with Nicola to Australia, London and France mastering his craft.Originally from Malta Josef arrived in Ireland in 2002 and although has left many times to travel and work all around the world, he calls Ireland home. He has held the title of Best Chef in Kildare for 3 years, he also helped The Brown Bear to win Best Newcomer and best Restaurant a number of times. Josef has a passion for vegetables therefore seasonality plays a massive part of the Menus design.He uses modern techniques to prepare, cook and serve both meat and vegetables, where the flavour combinations and extraction of flavour have to be tasted to be believed.“We met in Dublin in 2002 in the Kitchen at the Westin we both were extremely competitive and challenged one another’s culinary ability and knowledge from the start, the challenge continues to this day and drives us to know more and learn more and push ourselves everyday” Nicola“As chefs we want to prepare cook and serve our food fresh everyday to preserve the flavour and freshness that is lost over time hence the small Menu” Josefhttps://arrow.tudublin.ie/menus21c/1234/thumbnail.jp

Food Rescue Networks and the Food System

Before the COVID-19 pandemic it was widely reported that, in the United States, over 40 percent of food produced was wasted. During the pandemic, news reports have described unprecedented household food waste, up by 30 percent according to Republic Services, one of the largest waste management services in the US (Helmer 2020). But upstream, food waste was, and continues to be, equally problematic. When institutions such as schools and universities, large businesses, restaurants, and other venues must shut down, so too must the food supply chain for those locations. Farmers who produce food for large-scale public use have been unable to redirect their products for grocery markets, and so in many cases their harvests and dairy cannot be used. Elsewhere along the chain, farm and other food laborers (e.g. meat packing workers, delivery workers) without access to protection and health care cannot continue to pack and deliver food at “normal” levels, and so potential food was left in fields and warehouses (Evich 2020)

Black Artists and Activism: Harlem on My Mind, 1969

At the end of the Civil Rights Movement, the Metropolitan Museum of Art organized Harlem on My Mind: Cultural Capital of Black America, 1900–1968, an exhibition that sought to explore the history and value of the predominantly Black community of Harlem, New York. In organizing one of the most controversial exhibitions in United States history, the Metropolitan decided to exclude Harlemites from participating in the exhibition planning and to exclude artwork by Harlem’s thriving artist community from the exhibition. The museum justified this decision by arguing the Harlem itself was a work of art and the inclusion of artworks in Harlem on My Mind would only detract from the overall exhibition. Public unrest led to boycotts of the exhibition before it even opened. This article details the struggles of Harlem-based artists to confront and challenge the unethical machinations of the institutional epicenter of the postwar international art world. This discussion addresses the critical appropriations of the event forged by black visual artists, photographers, and visitors who brought a competing set of political and emotional investments in the documentary works on display. It also demonstrates that the surge of Black activism spurred by the Harlem on My Mind controversy eventually pushed mainstream art institutions to feature black art exhibitions and launch community-based initiatives in support of black talents. The response of Black visual artists to the exhibition was an important part of the nascent Black Arts Movement’s development of an institutional infrastructure necessary to nourish Black art production and exhibition, and to redefine the political and aesthetic dynamics of the moment

Accounting for my Teacher\u27s Body: What Can I Teach/What Can We Learn?

The ideals of democratic education most often rely on a logic of identity that, as Theodor Adorno has argued, denies and represses difference. Young (1987, p. 63) observes that this repression relies on “an opposition between public and private dimensions of human life, which corresponds to an opposition between reason on the one hand, and the body, affectivity, and desire on the other.” This paper examines the private/public dualisms that construct the female teacher\u27s body in the space of schooling. In particular, the paper constructs three scenes: reading student evaluations at the end of term, sweating through class, and a class discussion about identity, to discuss how the female teacher\u27s competence is constructed through discourses of the body. Borrowing partly from Michel Foucault, the essay focuses on the ways discourses assumed to be private (the body) become part of the public space in order to evaluate intellectual competency. In this manner, the rational discursive space of the classroom is maintained through confusing the conformity of the body with the efficiency of the mind. The essay works toward a pedagogical stance that opens up dialogue with and through this female teacher\u27s body. Through drawing attention to how the body performs through (non)conformity, this article hopes to not only deconstruct power/body relations but also offer a means to disrupt them

The Communicative Ethics of Racial Identity in Dialogue

This article explores the role of narratives about racial identity in constituting ethical performances in dialogue. Specifically, a dialogic communication ethics is described and placed in the context of intergroup dialogue (IGD) and communication approaches to dialogue. Then the focus turns to how these ethical frames and models for conducting dialogue functioned in a large-scale campus dialogue on race and whiteness. The article addresses the ways identities were constructed and deployed in the dialogues by examining how dialogue topics are framed and discussed by facilitators and participants. This discussion of intention and outcome raises theoretical and practical questions in order to facilitate further conversations about identity and ethics in a controversially “Post-racial” era. Finally, the article looks at how communication ethics and dialogue might work to address the discursive power of social group identities in pedagogical discussions of civility, inclusion, merit or a “good” life

Save Money and Save the Planet : The Rhetorical Appeal and Use of (Anti-)Food Waste and Rescue Apps During Covid-19

Two contradictory events occurred during the early months of COVID-19: 1) with portrayals of food rotting in fields and in distribution centers, more public attention was drawn to reports of massive waste all along the food chain, and 2) more people were buying more food than they needed or could possibly use and wasting it (Roe et al. 404). Simultaneously, more people were working from home and, more generally, eating all their meals at home. The incredible rise in use of apps that facilitated food delivery has been a subject of media attention and academic research (e.g., Sharma et. al). Less reported or studied has been the rise during COVID-19 in the use of apps that claimed to aid in food waste reduction