For World Trade Center cook, surviving 9/11 led to activism

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This photo provided by Restaurant Opportunities Centers shows Sekou Siby, president of Restaurant Opportunities Center United. Twenty years after 9/11, Sekou Siby still feels the pangs of survivor’s guilt. A cook and dishwasher at the World Trade Center’s Windows on the World restaurant, Siby had swapped shifts with a co-worker that day, who ended up dying in the terrorist attacks. (Restaurant Opportunities Centers via AP)

AP

Twenty years after 9/11, Sekou Siby still feels the pangs of survivor’s guilt. A cook and dishwasher at the World Trade Center’s Windows on the World restaurant, Siby had swapped shifts that day

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10 TikTok accounts to follow if you love to cook

The world of cooking on TikTok (CookTok?) is as big and varied as an all-you-can-eat Las Vegas buffet. Some of it looks scrumptious, some of it is questionable, and some of it might make you downright sick. But don’t worry, we’ve done the prep work of choosing the creme de la creme for your cooking pleasure.

There are lots of amazing cooking accounts on TikTok, so this is by no means comprehensive. But the ones to make this list were chosen for their genuine usefulness, diversity of cuisines, and unique voice. Bon appétit!

Come for the vegan recipes, stay for

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Sick of your own food? Become a better cook for just $20

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After a year and a half of cooking your own food, you may be starting to feel like it’s just a little bit less than delicious. Sure, you have some recipes that you whip out every now and then, but they’re starting to taste a little worn out by now, aren’t they? But hey, we’re all on a budget, and it can be really difficult to stay home when your food just isn’t quite restaurant quality. 

Luckily, there’s a really easy way to improve your cooking, and it doesn’t break the bank. Meet the 2021 Become a

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Chef says climate change can be tackled if you cook the way your momma (really) did

Science and innovation are bringing a dizzying number of new meat alternatives, from the booming rise of Beyond and Impossible to dozens of global startups hoping to replace land-hungry, pollution-belching animal agriculture with protein fermented in labs.

But chef Camilla Marcus prefers to look back to find food solutions. Modern diets are formed by “an overhang from the industrial revolution,” she says. “Which is not how your mom cooked. That isn’t how historical cultures cooked. It was much more about zero waste and being sustainable. Nothing was left on a plate, nothing wasn’t repurposed.”

Depending on her age and locale, … Read More