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Ivanka Trump spent Giving Tuesday in North Carolina distributing food to rural families

Posted on01/09/202230/11/2022Author

EXCLUSIVES: Ivanka Trump spent Giving Tuesday in North Carolina with Ripe Revival, an organization that works to distribute meat, dairy, fresh produce and other items to food-insecure rural families in the state.

“Wonderful organizations like Ripe Revival foster connectivity between America’s small farms and hungry families in need of healthy and nutritious food,” Trump said. “On this Giving Tuesday, I had the pleasure of joining Ripe Revival in North Carolina to help distribute their beautiful, locally sourced fresh produce, protein and dairy to food-insecure rural families near Raleigh.”

During her visit, Trump helped Ripe for Revival pack its mobile market bus with food and later volunteered at one of their weekly distribution sites in Littleton, NC The organization has partnered with the Ed Fitts Charitable Foundation and Littleton Academy, a community organization and a school , to establish a voucher program that lets parents shop for groceries with their children after school.

IVANKA TRUMP SAYS SHE LOVES HER FATHER BUT DOES ‘NOT PLAN TO BE INVOLVED IN POLITICS’

Prices for the food products in the mobile market bus are subsidized and cost about 25% less than the prices found in the grocery store.

“Ripe For Revival’s purpose is to revive communities through food by creating an impact from the farm to the consumer and beyond,” CEO Will Kornegay told Fox News. “Our mission is rooted in agriculture and driven by connecting communities together.”

Ivanka Trump spent Giving Tuesday in North Carolina.
(Trump)

“We are honored to spend Giving Tuesday with Ivanka Trump and her team as they visit the Ripe For Revival 501(c)(3) pay-what-you-can Mobile Market program,” Kornegay said. “This non-profit program makes fresh, local produce and food accessible and affordable to all, regardless of their budget.”

Ripe Revival credits the creation of their business and nonprofit organization to the Farmers to Families Food Box program that Trump spearheaded alongside USDA’s Secretary of Agriculture Sonny Perdue during the Trump administration. That program provided nearly 4 billion meals to families in need during the COVID pandemic.

The former program participants, including Ripe for Revival, have grown both their for-profit food distribution business and their non-profit organization.

Since she left the government, Trump has focused on philanthropic efforts that include supporting farmers in the United Statesfighting food insecurity and aiding in various disaster relief efforts at home and abroad.

IVANKA TRUMP SPOTTED ENJOYING THE LAST FEW DAYS OF SUMMER IN MIAMI

During the early days of Russia’s war against Ukraine, she helped supply 1 million meals to Ukrainian families in need.

Domestically, she has provided financial relief and volunteered in disaster-stricken areas across the United States, including Kentucky, Florida and Louisiana.

In an exclusive interview with Fox News Digital this month, Trump said he does “not plan to be involved in politics” again.

Ripe Revival helps food insecure rural communities.
(Ripe Revival)

“I love my father very much. This time around, I am choosing to prioritize my young children and the private life we are creating as a family,” Ivanka Trump told Fox News Digital. “I do not plan to be involved in politics.”

“While I will always love and support my father, going forward I will do so outside the political arena. I am grateful to have had the honor of serving the American people and will always be proud of many of our administration’s accomplishments.”

She told Fox she was “extremely close” to her father.

“That hasn’t changed and will never change,” she added. “I’ve had many roles over the years but that of daughter is one of the most elemental and consequential. I am loving this time with my kids, loving life in Miami and the freedom and privacy with having returned to the private sector. This has been one of the greatest times of my life.”

IVANKA TRUMP SEND 1M MEALS TO UKRAINIAN REFUGEES

Trump and her husband, Jared Kushner, moved to Miami after spending four years in WashingtonDC, and serving in the Trump administration.

“My kids are thriving, and I want to maintain this cadence — this rhythm — at this point in our family’s life,” she said, adding that “time is fleeting, and every parent will tell you it really does go by so quickly. “

The couple has three children — Arabella, 11, Joseph, 9, and Theodore, 6.

“They are at critical ages, and we are enjoying these moments with them,” Trump said. “We’re happy where we are right now, and we will continue to support my father as his kids.”

Trump, who served as a senior adviser in the White House during his father’s administration, told Fox News Digital that she “never intended to go into politics.”

Ivanka Trump volunteered with Ripe Revival.

“I’m very proud of what I was able to accomplish,” she said. “I left it all on the

Oldest charred food remains reveals ancient paleo cooking techniques – HeritageDaily

Posted on26/08/202230/11/2022Author

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Michelin-starred LA restaurant Somni sets reopen date

Posted on04/08/202230/11/2022Author

After garnering two Michelin stars, glowing reviews and a “discovery” nod from the World’s 50 Best Restaurants, one of LA’s most lauded tasting-menu restaurants closed two years ago with little notice. Next year, it’s set to return.

Somni, from chefs Aitor Zabala and José Andrés, sprouted passion fruit tulips from chocolate dirt; arranged tuna katsu into the shape of a battle ax before it could be coated in saffron and caviar; and injected strawberry-shaped cocoa butter nubs with vermouth, strawberry purée and Aperol until its closure in August 2020, creating some of the most whimsical dishes available in LA during its brief run. In late summer 2023, Zabala will reprise the concept in West Hollywood, with additional seating and new items.

The restaurant’s cuisine, sometimes experienced in upwards of 20 courses — seasonal ingredients depending — was by Times food critic Bill Addison as one that “blurs the line between whimsy and academia, between applied theory and cheeky cleverness”: difficult to pinpoint, harder still to categorize under any nationality.

“The circle was never closed with Somni; he was interrupted,” Zabala said by phone. “Everyone is closed in the pandemic, but it’s not natural, you know? [There was] something is missing, and I was feeling that it’s not the right ending for a dream — and I am the person always looking for the next dream, but this dream, I was feeling there was no ending.”

The closure was credited in part to the COVID-19 pandemic, even though it also occurred amid a lawsuit filed by the SLS Hotel’s ownership that would shutter both Somni and Andrés’ the Bazaar, which was also housed on the ground floor of the property. The ending felt abrupt to the restaurants’ fans and staff alike. When they closed, Zabala said, they’d recently hit their stride with staffing and training and accolades. Even though he could have launched a new project after the closure, he felt there was still more of Somni to explore.

A smiling man in a white chef's coat and black pants looks off camera with his hands clasped.

The chef, who had dreamed of opening his own restaurant since he was 19 or 20, first moved to the US in 2007, persuaded by Andrés to leave El Bulli during its seasonal closure and help him develop LA’s Bazaar. He returned to Spain and the kitchen of El Bulli, then in 2010 gave Los Angeles another chance, returning to Andrés and, with him in 2018, debuting Somni.

Zabala opened the restaurant under José Andrés’ ThinkFoodGroup hospitality firm (now called José Andrés Group). When the doors closed, Andrés gave Zabala permission to continue the restaurant without him, should he wish to revive it. What followed were two years of recipe experimentation in Zabala’s test kitchen in Silver Lake, aided by a staff member he was able to retain from the restaurant. Together, they’ve been experimenting with new ingredients and formats and jotting down their recipes and findings in a large folder full of old and new Somni recipes. The trick, Zabala says, will be transitioning from testing one or two dishes at a time to preparing food for up to 20 for a seating of diners.

“It’s been really hard work in the last two years,” he said, “but hopefully, it’s paying off now.”

He searched for investors during this time too and worked some private events, but what proved most difficult was locating a bricks-and-mortar spot. Zabala estimates he visited more than 60 sites. This year, he settled on 9045 Nemo St. in West Hollywood, the former home of a Donna Karan retail storefront and a flower shop.

The space featured a kitchen, but it was nowhere near what Somni needed; that required a custom build-out of a new, open kitchen and dining room (with much the same layout of the original). The original counter — 10 seats in a horseshoe around an open kitchen — will be expanded to 14 in the West Hollywood location. The property is nearly double the size of Somni’s original dining room and includes a patio, which will be used to welcome guests with bites and sips before the meal begins. That additional space is also set to accommodate a six-seater private dining room.

The chef is hoping the more private locale will prove more tranquil for diners, as opposed to the buzz of the Bazaar’s multiple concepts humming just beyond the original Somni’s doors.

“We had a really small space inside the Bazaar, and I felt sometimes it was really aggressive seating with all the noises,” Zabala said. “That experience is great, but you come in for another type of experience [at Somni]. Here what we