What We Are Reading Today: The Poison Squad by Deborah Blum
Blum’s book, The Poison Squad, is an intense historical narrative about the fight to regulate food in the US
The book is packed with political scandals and stories about awful historical practices
Updated 27 October 2018
Arab News
Deborah Blum is a Pulitzer Prize-winning journalist and author.
Blum’s book, The Poison Squad, is an intense historical narrative about the fight to regulate food in the US.
The book follows the career of Dr. Harvey Wiley, a tireless proponent of legislation to keep food safe for consumers.
His chemical work and political advocacy helped bring about the Pure Food and Drug Act of 1906 and government regulation that helps keep Americans safe and healthy to this day.
The Poison Squad chronicles years of bureaucratic battles, the cowardice of elected officials, the triumph of food safety bills and the legislative compromises that greatly disappointed Wiley.
Without Wiley’s work, unscrupulous food, drink, and drug manufacturers would have continued to adulterate these products with poison and sold garbage under false labels.
For 29 years, Wiley was the bane of companies that peddled adulterated food. He objected to their practices publicly, and he had the science to back up his opinions.
The book is packed with political scandals and stories about awful historical practices.
Oman reveals artistic team headed to Venice Biennale
Updated 26 sec ago
Arab News
DUBAI: The Sultanate of Oman has announced its second national pavilion at the 60th International Art Exhibition - La Biennale di Venezia. The exhibition, titled "Malath-Haven," will run from Apr. 20 to Nov. 24, this year.
Curated by artist and gallerist, Alia Al-Farsi, the inaugural display in Venice showcases new artworks by Omani contemporary artists Dr. Ali Al-Jabri, Essa Al-Mufarji, Sarah Al-Olaqi, Adham Al-Farsi and Alia Al-Farsi.
In line with the 2024 Biennale’s curatorial theme "Foreigners Everywhere," the artists will present a body of work that captures the essence of Oman's multicultural legacy.
Sayyid Saeed Al Busaidi, Commissioner, Undersecretary for the Ministry of Culture, Sports and Youth for Culture, said in a statement: “We are delighted to return to this enchanting city for the second time, showcasing the rich artistic heritage of our nation. Our presentation will spotlight a diverse collection of contemporary artwork created by talented Omani artists.”
“Additionally, the Ministry is committed to fostering artistic development nationwide through various programs aligned with the Venice Exhibition. The participation of the Sultanate of Oman in the International Art Exhibition holds significant importance within the framework of intercultural dialogue and human interaction diversity. As a platform renowned for its celebration of global artistic expression, the Biennale Arte offers Oman a unique opportunity to showcase its rich cultural heritage and artistic innovation on an international stage.”
Curator Al-Farsi added, “The four chosen artists representing the Sultanate of Oman at the 60th International Art Exhibition have each made noteworthy and commendable contributions to their communities, effectively revitalizing the contemporary art scene in Oman throughout their careers. Their impact extends beyond their artistic endeavours, serving as inspiration for new generations of artists.”
Zimmer’s musical legacy, marked by the creation of memorable movie scores, secured him two Academy Awards and four Grammy Awards, along with nominations for three Emmys and a Tony.
With an impressive repertoire, he has composed the music for movies like “Interstellar,” “The Dark Knight,” “Gladiator,” “Top Gun Maverick,” “The Lion King,” “Pirates of the Caribbean,” and most recently “Dune” and “Dune: Part 2” — among other iconic movies.
“I am immensely grateful for the warm embrace Dubai gave to my music during our first performance in the city. I firmly believe that music has the power to transcend language and resonate with the deepest emotions within us,” Zimmer, who also performed in the emirate last year, said in a statement.
Hilarious Habibis are championing Arab comedy in the US
Updated 28 March 2024
Raffi Boghosian
LOS ANGELES: Hilarious Habibis, one of the first standup comedy platforms to be founded and presented by Middle Eastern women in the US, aims to give Arab comedians a leg up in the competitive stand-up scene.
Founded by Lynn Maleh and Gena B. Jones, the group aims to create a community and an opportunity for Arab audiences and presenters to engage with, and create, comedic content.
“It gives a chance for maybe a middle-experienced comedian to headline for a change or a smaller comedian who doesn't get to do shows at the Hollywood Improv to do a club for a change. So we just get them to level up on our show,” said writer and comedian Maleh.
Since 2016, Hilarious Habibis had grown from a small community of friends at the Hollywood Improv into a bona fide stand-up showcase. The group has performed at festivals including the New York Comedy Festival, SF SketchFest, and the Netflix Is A Joke comedy festival.
“You know, a lot of people, more than ever, right now are looking for Arab representation, Arab comedy. We think our show is really relevant to the world right now and what they want to see,” said Jones.
“We always have a good chunk of non-Arabs, other people of color who are not Arab, who come to see the show, who really love it. And it's cool that there's different parts of the community who really want to see Arab comedy,” she added.
Hilarious Habibis has also hosted major comedians like Bassem Youseff and Maz Jobrani, as well as Egyptian comedian Salma Hindy, who is set to join the voice cast of Ramy Youssef’s upcoming Amazon animated show, “#1 Happy Family USA.”
“I think building community, especially among Arabs in the West, is extremely important during this time and period, and especially in an industry where we're extremely underrepresented … it's very important for Arabs to rise up, make it known that we're Arab, take up space, reclaim our stories and our identities and not apologize for being who we are,” Hindy said.
ISLAMABAD: A 26-year-old Pakistani humanitarian worker became the first woman from her country to win the Diana Legacy Award in recognition to her social services this month, prompting her to describe the achievement as an opportunity to bring broader recognition to other people working in her field.
The Diana Legacy Awards are presented biennially, honoring the achievements of 20 young leaders worldwide. This year’s edition of the awards coincided with Lady Diana’s 25th anniversary.
Alizey Khan, the young Pakistani humanitarian worker, is a law graduate who got the award from Prince William on March 14 at a ceremony held in London.
Khan established the Ruhil Foundation in 2016 to combat food insecurity by delivering ration bags and cooked meals to those in need. She did extensive work during the COVID-19 pandemic before providing food and other relief items to flood-hit families in Punjab, Sindh and Balochistan provinces.
Speaking to Arab News on Wednesday, she pointed out that many women in Pakistan were engaged in remarkable humanitarian and welfare efforts and deserve global acknowledgement.
“They have not received the same recognition or exposure,” she said. “Therefore, I am grateful for this award as it shines a spotlight on the valuable contributions of Pakistani women. Hopefully, it will encourage more women to step forward, receive nominations and gain recognition through prestigious international awards.”
According to the Diana Award website, Khan’s organization delivered 5,500 monthly food parcels and 10,000 meals between April 2016 and March 2022. It also expanded its focus to education and shelter by raising over $150,000.
Additionally, Khan’s humanitarian venture financed 200 weddings, distributed 600 sanitary pads, provided 1,100 blankets in winter, disbursed 1,000 interest-free emergency loans and gave monthly stipends to 25 transgender people and widows during the same period.
She said that she felt exceptionally proud when it was announced during the award ceremony that she was the first woman from Pakistan to receive the honor. Previously, only one Pakistani, Ahmed Nawaz, who survived the 2014 Army Public School shooting, received the award in 2019 for deradicalization efforts.
“I received the award due to my consistent involvement in humanitarian efforts as I commenced my humanitarian work at the age of 16, and over the past decade, I have significantly expanded both the scope and reach of my initiatives,” she said, adding that youth was considered a positive factor since the jury valued young individuals dedicated to community welfare.
Speaking about her work over the years, she said her primary focus had been on food distribution among deserving individuals that involved several transgender people and widows.
Additionally, her organization provides complete meals at weddings for underprivileged families, having already supported about 200 of them.
“We also undertake the adoption and reform of various orphanages, ensuring their efficient and effective operation by connecting them with our network of donors,” she added.
For the Diana Award, Khan said an individual’s work should demonstrate sustainability and impact over a prolonged period of time.
“Among the 20 recipients of the Legacy Award this year, I had raised the most funding for my projects, enhancing their impact and sustainability,” she added.
Khan said the award offered more than just recognition since it also included a two-year mentoring program with regular sessions with individuals in one’s own field.
“Participants have access to programs where they can connect with experts in the field and access fundraising opportunities,” she continued, adding the attention garnered in the field of welfare work aided in the growth and sustainability of one’s initiatives.
Meet Abdullatef Alrashoudi, the Saudi baker making it big in Paris
The former surgeon turned Cordon Bleu graduate incorporates flavors from his homeland into his high-end bakes
Updated 51 sec ago
Scott Campbell
LONDON: Five years into his medical career, Saudi surgeon Abdullatef Alrashoudi hung up his stethoscope for the final time.
It was the morning of his 30th birthday, and an offer had recently landed in his inbox from Le Cordon Bleu, the prestigious Parisian culinary school that has trained luminaries from American chef Julia Child to Mary Berry, one of the original judges on “The Great British Bake Off.”
Now 34 and running his own café in one of Paris’ trendiest neighbourhoods, Alrashoudi looks back on that email as a turning point in his life.
“It was the biggest gift,” he says. “Baking had always been my dream, and medicine was showing me it was not the right path.”
After the switch, which he admits left his hospital colleagues “shocked,” Alrashoudi’s career has gone from strength to strength. Nine gruelling months studying bread dough, baking and boulangerie techniques led to spells working in leading Parisian restaurants — and finally to a place of his own.
LÂM — which combines Alrashoudi’s nickname ‘Latif’ and ‘âme’, the French word for ‘soul’ — has been open for just over six months, but is already welcoming a steady stream of regulars through the doors.
The airy, mineral green-fronted space sits opposite a bubble tea shop and art gallery in a “hip, up-and-coming” neighbourhood just off the French capital’s Place de La République.
In the window, a hand-built La Marzocco machine from Italy, in the same vibrant green as the Saudi Arabian flag, churns out rich cups of coffee from the high-end Parisian brand Coutume.
These aromatic brews are accompanied by delicate counter bakes that fuse traditional French techniques with enticing Middle Eastern flavours — the nutty richness of tahini, the sweet crunch of pistachios, the fragrant allure of rose.
Alrashoudi, who hails from the date-rich province of Al-Qassim but grew up in north Riyadh, explains that, instead of a cinnamon roll, the café serves a black-lemon version inspired by the Saudi dessert klēja, made with soft brioche dough, honey, and biscuit.
Other inventive options on the menu include zaatar and feta buns, bakes mixing chocolate and cardamom, plus a tahini cookie, for which he uses the classic French technique of burned butter to add “a deeper flavour”.
Since opening in September, LÂM has quickly become a popular spot. While most patrons are “local to the street,” Alrashoudi, who is fluent in French, is hopeful that the coming months will bring more Khaleeji visitors — especially in the run-up to the Olympics, which will be hosted in the city this summer.
But before millions of visitors from around the world descend on Paris for a month of sporting action, Alrashoudi is focusing on getting through Ramadan, with fasting hours in the French capital running from around 5.30 a.m. until 7 p.m. this year.
To mark the holy month, he is serving Saudi dates with every coffee, and plans to continue that after Ramadan finishes because it is “working really well” with customers.
And while you can take the baker out of Saudi, you can’t take the generous spirit of Saudi out of the baker. In keeping with the principles of hafawa (hospitality), Alrashoudi holds back a cup of coffee every night for a fasting Tunisian restaurateur working next door.
Alrashoudi has already become known in the neighborhood as ‘the Saudi chef’ and his customers are “always asking” about his homeland — particularly the cultural transformation that has swept through the Kingdom in recent years under Crown Prince Mohammed bin Salman’s Vision 2030.
The young baker credits much of his success to those changes. It was the Crown Prince’s own Misk Foundation that granted him a scholarship to study at Le Cordon Bleu alongside a group of other young Saudis, who have since gone on to lead kitchens in the Kingdom and beyond.
“When I was growing up many people did not know about Saudi, but in recent years that has changed,” says Alrashoudi, who acknowledges that LÂM is one of a small number of Gulf culinary spots around the world positively influencing perceptions of the region.
But despite growing representation of Khaleeji culture on the global stage, for most people Arabic cuisine still predominantly conjures images of Levantine dishes such as shawarma, hummus, and falafel.
This is reflected in the culinary landscape of major cities, with TripAdvisor figures revealing that London and New York City combined have only one Saudi Arabian restaurant, despite hosting hundreds of Lebanese and Egyptian eateries.
Alrashoudi believes this needs to change, particularly at a time when diners are increasingly interested in broadening their horizons.
“The government has been trying so hard to have people come and visit Saudi Arabia and to export our culture,” he says. “It’s where I am from and I love it — now it needs to be experienced by the world.”
Abdullatef Alrashoudi’s orange saffron muffins
Ingredients:
200g sugar; zest of 2 oranges; 2 medium eggs; 105ml olive oil; 2 tsp vanilla extract; 300g all-purpose flour; 1/2 tsp baking soda; a generous pinch of salt; 60g almond flour; 120g buttermilk; 120ml orange juice; 20g sugar; a pinch of saffron
Instructions:
1. Mix 200g sugar with the orange zest until the mixture is fragrant and the sugar is slightly moist — this helps release the oils from the zest, packing a punch of orange flavor.
2. Crack the eggs into the sugar-zest mixture. Whisk vigorously until fully combined. Then add the olive oil while whisking. You want it all emulsified, giving your muffins a beautiful, light texture. Then add the vanilla essence.
3. In another bowl, whisk the all-purpose flour, baking soda, salt, and almond flour together.
4. Make a well in the center of your dry ingredients. Pour in the egg, oil, and zest mixture. Gently fold everything together — just enough to combine.
5. Fold in the orange juice and buttermilk. The mixture should now look golden. In a separate bowl, mix 20g sugar with the saffron to sprinkle on top of the muffins.
6. Spoon the batter into muffin tins. Sprinkle with the saffron-sugar mix. Bake in a preheated oven at 200°C for 10-15 minutes, or until the muffins are golden and a skewer comes out clean.