Search Results for: coconut water

In Foreign Territory, Wondering: Who is the Alpha Monkey?

Illustration by Rebekka Dunlap

Leigh Shulman | Longreads | August 2017 | 20 minutes (4,962 words)

 

Still breathless from dragging our heavy bag down the hill and through the mud, I never expected to be turned away on arrival. “No children allowed here,” he tells me.

“But Rafael,” I explain after introductions, “Monica knows we’re coming. Por favor ask her.”

What Rafael doesn’t tell me is that Monica, the owner of this magnificent animal sanctuary in the middle-of-nowhere jungle, left two days earlier for La Paz to tend to her sick father. She neglected to inform anyone that my nine-year-old daughter Lila and I would be landing on their doorstep. It’s a 20 km walk to the nearest town and no more buses for the day. How did I get us into this mess?

Thirty-six hours earlier, we locked the door of our house in Argentina, cabbed to the terminal and hopped a late bus headed for Bolivia. Lila snuggled against my shoulder, attempting to sleep through her excitement over our first night away. The driver rolled to a halt in every tiny dirt-pathed town, belching passengers into the cool Andean night. We touched the border before dawn.

Four hours and two passport stamps later, an unrelenting Bolivian sun burned our skin as we breakfasted on buttery rolls and coffee.

“How long is the next ride?” my little one asked.

“Twenty hours from here to La Paz.”
Read more…

The Taste of Emotion: A Conversation with Dominique Crenn

All photos by Ed Anderson

Cody Delistraty | Longreads | January 2017 | 8 minutes (2,327 words)

 

Dominique Crenn did not follow the typical path to chef stardom. Instead of going to culinary school or working in Paris kitchens, she earned a business degree from the Academy of International Commerce and moved to San Francisco.

She immediately fell in love with it. “It was home, and I knew it,” she said. There, she worked under the legendary Jeremiah Tower and Mark Franz at the now-defunct Stars, a restaurant-cum-training ground for great chefs. (Restaurateur and Food Network host Mario Batali spent time in the Stars kitchen.) Two years later, she went to Indonesia, where she was the first-ever female executive chef at the InterContinental Hotel in Jakarta. There, she won her first Michelin star.

Crenn decided that she wanted to create a place that felt like a community, “that felt like a family,” so she moved back to San Francisco and opened Atelier Crenn in 2011.

Crenn’s food is highly inventive, mostly seafood, with combinations of traditional French ingredients mixed with American modernism. The menu — written entirely in poems — rotates constantly. A diner might receive a menu with a line of poetry that reads, “I touch the salted water, and hold the shell against my ear.” The corresponding dish is caviar, sea urchin, and oyster topped with cucumber “snow” (crème fraîche). A line like “and leaving a beautiful reflection” precedes a delicate Bluefin tuna belly. “There came a wave of oceanic delicateness,” is lobster in a yogurt broth with coconut.

In 2012, her culinary stardom took off. Atelier Crenn received a second Michelin star in its second year, making Crenn the first female chef at an American restaurant to earn two Michelin stars. Earlier this year, she was named “The World’s Best Female Chef.”

We discussed the role of memory and literature in food, the emotions of taste, the challenges of being a woman in a male-dominated industry, fame, and how she, like Picasso, has created a fundamentally new style — where her canvas is a curious mix of ingredients and memory.

Read more…

Mr. and Mrs. B

Illustration by Kjell Reigstad

Alexander Chee | Apology Magazine | Winter 2014 | 19 minutes (4,822 words)

 

This essay by novelist Alexander Chee first appeared in Apology magazine’s third issue (Winter 2014). Apology is a semiannual print journal of art, interviews and literature, created by ex-Vice editor-in-chief Jesse Pearson. The fourth issue is available for preorder. Our thanks to Alexander Chee and Apology for allowing us to reprint this essay here.

* * *

How could you, my friends would ask, when I told them. How could you work for someone like him? Do you ever want to just pick up a knife and stab him in the neck? Poison his food?

You would be a hero, one friend said.

I did not want to stab him, and I did not want to poison him. From our first meeting, it was clear, he was in decline. And as for how could I, well, like many people, I needed the money. Read more…

Interview with a Torturer

S-21. Photo by lecercle

Rithy Panh with Christophe Bataille | Translated by John Cullen | The Elimination: A survivor of the Khmer Rouge confronts his past and the commandant of the killing fields | Other Press | February 2013 | 44 minutes (12,355 words)

Below is an excerpt from the book The Elimination, by Rithy Panh, as recommended by Longreads contributor Dana Snitzky. Read more…

Kitchen Rhythm: A Year in a Parisian Pâtisserie

Illustration by Kjell Reigstad

Frances Leech | Vintage | March 2013 | 14 minutes (3378 words)

The Longreads Exclusive below is based on Frances Leech’s ebook of the same name, published in 2013 by Vintage UK.

***

To make chocolate mousse, enough for 150 people, say, first whip the cream — liters and liters of it. Then, separately, whisk the egg yolks. Boil sugar and water and add to the yolks, still whisking, in a thin drizzle. Melt the chocolate, then stir, fold, and whisk everything together with some gelatin.

What is missing from this description, the bare-bones sketch in the red address book that alphabetizes all of my work recipes, is the physical sensations. When I started my apprenticeship in Paris a year ago, I learned that baking can be at once precise and vague. Measure everything to the last gram, simple enough. Harder to describe what the meringue mixture should look like when it is just right, hard to put the steady pressure of a hand piping cream into words. I looked and looked and was frustrated over and over.

Read more…

One man’s quest to determine if human beings can be — and have ever been — swallowed alive by whales:

If, I’ll pretend for a moment, you were swallowed, it would happen like this: You would first be chewed. Sperm whales’ teeth are 8 inches long – longer than most blades in your knife drawer. Then you would be gulped to the fauces, the back of the mouth, and forced down. Here is where Bartley apparently touched the quivering sides of the throat. You would also touch the throat, perhaps claw at the sides of the throat like you would sliding down an icy slope. There would be no air, and you’d suffocate in acid and water, but, we’re saying, you somehow survive. Imagine a black and mucous-smothered tube sock slipping over you.

You would then enter the first stomach, coined by 19th century naturalist Thomas Beale as the holding bag. It’s lined with thick, soft and white cuticle. At 7 feet long by 3 feet wide and shaped like a big egg, the first stomach would easily fit you. If you were kept in the holding bag for over 24 hours, you would likely be joined by squid, but a coconut or shark might come, too. Most squid that sperm whales swallow are bioluminescent — the neon flying squid is a favorite. So in no time at all you’d be bathing in a pool of phosphorescence, a slew of green-yellow light winking around you like you were standing in a field in Maine come July when all the fireflies are sparking up. The rest would be black, very black.

“Swallowed by a Whale — a True Tale?” (Ben Shattuck, Salon)

See also: “Blood in the Water.” — Tim Zimmerman, Outside, July 18, 2011

Swallowed by a Whale — A True Tale?

Longreads Pick

One man’s quest to determine if human beings can be — and have ever been — swallowed alive by whales:

“If, I’ll pretend for a moment, you were swallowed, it would happen like this: You would first be chewed. Sperm whales’ teeth are 8 inches long – longer than most blades in your knife drawer. Then you would be gulped to the fauces, the back of the mouth, and forced down. Here is where Bartley apparently touched the quivering sides of the throat. You would also touch the throat, perhaps claw at the sides of the throat like you would sliding down an icy slope. There would be no air, and you’d suffocate in acid and water, but, we’re saying, you somehow survive. Imagine a black and mucous-smothered tube sock slipping over you.

“You would then enter the first stomach, coined by 19th century naturalist Thomas Beale as the holding bag. It’s lined with thick, soft and white cuticle. At 7 feet long by 3 feet wide and shaped like a big egg, the first stomach would easily fit you. If you were kept in the holding bag for over 24 hours, you would likely be joined by squid, but a coconut or shark might come, too.”

Source: Salon
Published: Jan 15, 2012
Length: 19 minutes (4,763 words)