Editor
•
0 likes•85 views
The document provides an introduction from the editor of Kenya Kitchen magazine. In the first paragraph, the editor describes being at home early in the morning, drinking masala tea and thinking fondly of Kenyan foods. The second paragraph states that April has been a busy month for the magazine, which has undergone some renovations and changes, and plans to continue improving with more food and lifestyle content. It invites readers to provide feedback on the new look and share their stories on the magazine's website.
Report
Share
Report
Share
Download to read offline
Recommended
Story what matters more 
Father worked very hard as a bread delivery man to support his family, spending little time with them. Through hard work and study, he got promotions that increased his salary but also time away from family. Each promotion led to further studying and seeking of higher positions. Finally achieving manager, he bought a nice home, but still spent little time with his family. On his first Sunday in the new home, he declared he would devote more time to family, but sadly passed away the next day. The story shows that while work is important, balance is needed to avoid neglecting family for career.
Config on Component unit
You would yearn a kit house to be concretely outstanding. Going over brochures is one of my topmost past times. Materials showcasing clean living places is inviting to me. It likewise inspires me. We will get numerous advantages from magazines or through the internet sites additionally if most are an avid internet follower, most can see internet homebuilding sites which pictures of granny designs, architecture, foundations and related matters.
Presentation2
This document discusses the author's life and plans. It mentions that the author wants to share things they have been doing, including riding their horse named KC. The author is excited to sign up with EMPOWER/BIG DEAL NETWORKS to change their life, own a place in the country with horses, and be able to write whatever they want.
Editorial Issue 34(1) copy
The document is an introduction to the July 2013 issue of the Kenyan Kitchen magazine. It provides an overview of some of the articles and sections in the issue, including recipes from Wacuka and Chef Safari, a story about food in Rwanda from Gastro D'Nom, baking lessons from Linda, and recipes from Susan. It invites readers to share what they would like to see in future issues and provides contact information. The overall summary is that the document introduces and promotes the current issue of the Kenyan Kitchen magazine.
Best Cooker Review
I am a professional cooker. I build this website to share my experience with cooking-related products. Visit my blog to know more.
Village Stay
This document summarizes Abinash Mohanty's 15-day village stay experience in Dumuria village as part of an orientation program with Pradan. Some key highlights:
- The village faces challenges with water shortage, elephant attacks on crops, outdated farming methods, lack of toilets, delayed NREGA payments, and poor transportation.
- Abinash overcame initial difficulties adjusting to village life and bonded with the locals. He conducted interviews to understand living conditions and problems.
- Potential solutions proposed include installing more tube wells, crop protection measures, promoting organic farming, building toilets, and improving infrastructure like roads.
- The experience gave Abinash a new perspective on
Bitten
This document provides an introduction to Bitten, an unpretentious cookbook by South African food blogger Sarah Graham. It includes a foreword by chef Franck Dangereux praising Graham's fresh, simple approach to cooking and emphasizing the role of food in creating memories and moments with family and friends. The introduction provides background on Graham's passion for food and cooking, and how she shares her discoveries through her blog and now this cookbook. It also introduces her husband Rob and acknowledges that when they cook together in their kitchen, they are never alone but bring with them memories. The document highlights five fellow South African food bloggers, providing a brief introduction to each and their blogs.
CLH Mini Magaine Sem 2: 2021
Celebrate Living History's latest magazine.
www.bevwilkinson.com.au
www.celebratelivinghistory.com
Recommended
Story what matters more
Father worked very hard as a bread delivery man to support his family, spending little time with them. Through hard work and study, he got promotions that increased his salary but also time away from family. Each promotion led to further studying and seeking of higher positions. Finally achieving manager, he bought a nice home, but still spent little time with his family. On his first Sunday in the new home, he declared he would devote more time to family, but sadly passed away the next day. The story shows that while work is important, balance is needed to avoid neglecting family for career.
Config on Component unit
You would yearn a kit house to be concretely outstanding. Going over brochures is one of my topmost past times. Materials showcasing clean living places is inviting to me. It likewise inspires me. We will get numerous advantages from magazines or through the internet sites additionally if most are an avid internet follower, most can see internet homebuilding sites which pictures of granny designs, architecture, foundations and related matters.
Presentation2
This document discusses the author's life and plans. It mentions that the author wants to share things they have been doing, including riding their horse named KC. The author is excited to sign up with EMPOWER/BIG DEAL NETWORKS to change their life, own a place in the country with horses, and be able to write whatever they want.
Editorial Issue 34(1) copy
The document is an introduction to the July 2013 issue of the Kenyan Kitchen magazine. It provides an overview of some of the articles and sections in the issue, including recipes from Wacuka and Chef Safari, a story about food in Rwanda from Gastro D'Nom, baking lessons from Linda, and recipes from Susan. It invites readers to share what they would like to see in future issues and provides contact information. The overall summary is that the document introduces and promotes the current issue of the Kenyan Kitchen magazine.
Best Cooker Review
I am a professional cooker. I build this website to share my experience with cooking-related products. Visit my blog to know more.
Village Stay
This document summarizes Abinash Mohanty's 15-day village stay experience in Dumuria village as part of an orientation program with Pradan. Some key highlights:
- The village faces challenges with water shortage, elephant attacks on crops, outdated farming methods, lack of toilets, delayed NREGA payments, and poor transportation.
- Abinash overcame initial difficulties adjusting to village life and bonded with the locals. He conducted interviews to understand living conditions and problems.
- Potential solutions proposed include installing more tube wells, crop protection measures, promoting organic farming, building toilets, and improving infrastructure like roads.
- The experience gave Abinash a new perspective on
Bitten
This document provides an introduction to Bitten, an unpretentious cookbook by South African food blogger Sarah Graham. It includes a foreword by chef Franck Dangereux praising Graham's fresh, simple approach to cooking and emphasizing the role of food in creating memories and moments with family and friends. The introduction provides background on Graham's passion for food and cooking, and how she shares her discoveries through her blog and now this cookbook. It also introduces her husband Rob and acknowledges that when they cook together in their kitchen, they are never alone but bring with them memories. The document highlights five fellow South African food bloggers, providing a brief introduction to each and their blogs.
CLH Mini Magaine Sem 2: 2021
Celebrate Living History's latest magazine.
www.bevwilkinson.com.au
www.celebratelivinghistory.com
Jane Asher
Jane Asher is a successful British actress known for her role in the 1960s as well as being briefly engaged to Paul McCartney. She has also become a renowned baker and cake decorator, starting homemade cakes for her family that grew more elaborate. Her cakes became so well-known that a publisher approached her to write a cookbook. Now she runs a cake shop in London known for using only high quality and fresh ingredients in her cakes, mixes, and decorations. While enjoying treats herself, she believes in balanced eating and staying active through sporadic exercise. Upcoming she will continue acting and has new projects with the BBC as well as a paperback release of her latest baking book.
The Whole Food Revelation Cookbook Preview
This document provides an introduction and overview of "The Whole Food Revelation" workshop program. It discusses the author France Morissette's background working in restaurants and how life experiences led her to focus on whole foods cooking. The 4-week workshop will provide meal plans, grocery lists and recipes using whole foods like grains, legumes and seasonal produce. Participants are encouraged to do the bulk of their cooking on Sundays to prepare meals for the week ahead.
That Cup of Coffee
The document describes the author's experience drinking coffee at an old kopitiam, or coffee shop, called Kim Joo in Kuching, Borneo. There, the author had a cup of coffee that was far more aromatic and flavorful than any cafe latte. The owner, Uncle Lai, explained that the coffee's quality came from a labor-intensive roasting process passed down for generations. Roasting took 5-6 hours and involved manually stirring the beans over an open fire. This changed the author's perspective on coffee and life struggles.
Account Planning
1) The author enjoys eating street food from Asia like takoyaki and has changed their eating habits since moving away for college.
2) They try to eat organic and homemade foods like yogurt, cereal, tea, and soups though are not a great cook.
3) In an attempt to cook pasta, many mistakes were made like using the wrong sauce and forgetting ingredients, but it was an enjoyable learning experience.
WILNobu
Nobu Matsuhisa is a renowned sushi chef and founder of the global Nobu restaurant chain. He grew up in a small town in Japan and was inspired to become a sushi chef after his first taste of sushi as a child. After years of training and working in sushi restaurants in Japan, he took the opportunity to open a restaurant in Peru, realizing his dream of becoming a chef and traveling like his father. This experience traveling and using new ingredients from different countries and cultures inspired his concept of fusing Japanese cuisine with global influences, which became the foundation for his successful Nobu restaurant brand with locations around the world. Throughout his career, Matsuhisa has remained dedicated to using high quality ingredients
Vignette English
The narrator is drawn into a bakery by delicious smells after shopping at the mall. They gorge on cakes until full, but then remember a family dinner planned later. Attempts to work off the food fail, and at dinner the narrator's stuffed stomach makes the food appear rotten. Relatives force food into their bowl, and the narrator suffers, feeling like a force-fed goose.
Coffee Stories
The document discusses the author's experiences with and perspectives on coffee over many years. It describes drinking coffee first with family as a child, then with friends in college. Coffee became an important part of social and work culture, often served to welcome guests or energize laborers. The author reflects on coffee fueling important conversations and life events, and how coffee houses historically aided the spread of new political ideas and even helped spark revolutions.
Blog Analysis
The blog dreamaboutfood.blogspot.com is written by Carolyn, a Canadian housewife and mother of three living in Boston. She started the blog to share her low carb and gluten-free recipes after being diagnosed with gestational diabetes. The blog has a simple layout with recipe posts on the left, widgets on the left bar, and includes pictures, blog archives, and advertisements. Carolyn's writing uses techniques like repetition, parallelism, and coherence to discuss her recipes. Her blog has received recognition from other websites for its low carb recipes.
exquisite-dessert monsier spoon
Rafi Papazian and Greg Guerguerian opened Monsieur Spoon, Bali's first authentic French bakery, after missing the pastries from their home in Paris. In just 15 months, they opened three bakery locations and a kitchen on the island. Rafi focuses on using high-quality local ingredients like sea salt from Amed and rewriting recipes to suit Bali's climate. His passion for pastry and focus on quality without concessions have led to legendary treats like croissants and eclairs that attract both locals and tourists. Rafi's philosophy is to bake with his senses and take time to ensure everything is handmade without rushing the process.
GCollins_book_full_final
This document provides an introduction to the book "Sour Beef & Cheesecake: A Food & Family Memoir" by Grace Kenneth Collins. The introduction explains that the book aims to preserve family recipes from the author's grandmother's cookbook while also starting her own legacy. It shares stories from the author's life in the context of family traditions, experiences, and recipes. The introduction presents the book as both a memoir and a cookbook, combining stories with recipes. It expresses the author's hope that readers will enjoy the food, family, and recipes within.
The Journey Fall Winter 09[1]
The newsletter provides an update on Shepherd's HOPE, a nonprofit that feeds 2000 families per month through a food pantry. It thanks donors for their support, which has allowed the organization to grow from providing lunches to a single homeless man to serving thousands in need each month. The newsletter outlines Shepherd's HOPE's 5-step program and announces plans to expand services in 2010 through neighborhood revitalization efforts like housing rehabilitation and a new church planting. It requests continued financial support to keep helping families through the holidays and beyond.
More Related Content
Similar to Editor
Jane Asher
Jane Asher is a successful British actress known for her role in the 1960s as well as being briefly engaged to Paul McCartney. She has also become a renowned baker and cake decorator, starting homemade cakes for her family that grew more elaborate. Her cakes became so well-known that a publisher approached her to write a cookbook. Now she runs a cake shop in London known for using only high quality and fresh ingredients in her cakes, mixes, and decorations. While enjoying treats herself, she believes in balanced eating and staying active through sporadic exercise. Upcoming she will continue acting and has new projects with the BBC as well as a paperback release of her latest baking book.
The Whole Food Revelation Cookbook Preview
This document provides an introduction and overview of "The Whole Food Revelation" workshop program. It discusses the author France Morissette's background working in restaurants and how life experiences led her to focus on whole foods cooking. The 4-week workshop will provide meal plans, grocery lists and recipes using whole foods like grains, legumes and seasonal produce. Participants are encouraged to do the bulk of their cooking on Sundays to prepare meals for the week ahead.
That Cup of Coffee
The document describes the author's experience drinking coffee at an old kopitiam, or coffee shop, called Kim Joo in Kuching, Borneo. There, the author had a cup of coffee that was far more aromatic and flavorful than any cafe latte. The owner, Uncle Lai, explained that the coffee's quality came from a labor-intensive roasting process passed down for generations. Roasting took 5-6 hours and involved manually stirring the beans over an open fire. This changed the author's perspective on coffee and life struggles.
Account Planning
1) The author enjoys eating street food from Asia like takoyaki and has changed their eating habits since moving away for college.
2) They try to eat organic and homemade foods like yogurt, cereal, tea, and soups though are not a great cook.
3) In an attempt to cook pasta, many mistakes were made like using the wrong sauce and forgetting ingredients, but it was an enjoyable learning experience.
WILNobu
Nobu Matsuhisa is a renowned sushi chef and founder of the global Nobu restaurant chain. He grew up in a small town in Japan and was inspired to become a sushi chef after his first taste of sushi as a child. After years of training and working in sushi restaurants in Japan, he took the opportunity to open a restaurant in Peru, realizing his dream of becoming a chef and traveling like his father. This experience traveling and using new ingredients from different countries and cultures inspired his concept of fusing Japanese cuisine with global influences, which became the foundation for his successful Nobu restaurant brand with locations around the world. Throughout his career, Matsuhisa has remained dedicated to using high quality ingredients
Vignette English
The narrator is drawn into a bakery by delicious smells after shopping at the mall. They gorge on cakes until full, but then remember a family dinner planned later. Attempts to work off the food fail, and at dinner the narrator's stuffed stomach makes the food appear rotten. Relatives force food into their bowl, and the narrator suffers, feeling like a force-fed goose.
Coffee Stories
The document discusses the author's experiences with and perspectives on coffee over many years. It describes drinking coffee first with family as a child, then with friends in college. Coffee became an important part of social and work culture, often served to welcome guests or energize laborers. The author reflects on coffee fueling important conversations and life events, and how coffee houses historically aided the spread of new political ideas and even helped spark revolutions.
Blog Analysis
The blog dreamaboutfood.blogspot.com is written by Carolyn, a Canadian housewife and mother of three living in Boston. She started the blog to share her low carb and gluten-free recipes after being diagnosed with gestational diabetes. The blog has a simple layout with recipe posts on the left, widgets on the left bar, and includes pictures, blog archives, and advertisements. Carolyn's writing uses techniques like repetition, parallelism, and coherence to discuss her recipes. Her blog has received recognition from other websites for its low carb recipes.
exquisite-dessert monsier spoon
Rafi Papazian and Greg Guerguerian opened Monsieur Spoon, Bali's first authentic French bakery, after missing the pastries from their home in Paris. In just 15 months, they opened three bakery locations and a kitchen on the island. Rafi focuses on using high-quality local ingredients like sea salt from Amed and rewriting recipes to suit Bali's climate. His passion for pastry and focus on quality without concessions have led to legendary treats like croissants and eclairs that attract both locals and tourists. Rafi's philosophy is to bake with his senses and take time to ensure everything is handmade without rushing the process.
GCollins_book_full_final
This document provides an introduction to the book "Sour Beef & Cheesecake: A Food & Family Memoir" by Grace Kenneth Collins. The introduction explains that the book aims to preserve family recipes from the author's grandmother's cookbook while also starting her own legacy. It shares stories from the author's life in the context of family traditions, experiences, and recipes. The introduction presents the book as both a memoir and a cookbook, combining stories with recipes. It expresses the author's hope that readers will enjoy the food, family, and recipes within.
The Journey Fall Winter 09[1]
The newsletter provides an update on Shepherd's HOPE, a nonprofit that feeds 2000 families per month through a food pantry. It thanks donors for their support, which has allowed the organization to grow from providing lunches to a single homeless man to serving thousands in need each month. The newsletter outlines Shepherd's HOPE's 5-step program and announces plans to expand services in 2010 through neighborhood revitalization efforts like housing rehabilitation and a new church planting. It requests continued financial support to keep helping families through the holidays and beyond.
Similar to Editor (11)
Editor
- 1. On the Cover Our daily bread Indian Corner Guest Reader Jambo. I t’s great to be back in Kenya again … if not physically, at least in heart and spirit. I’m typing these words at 4:22 a.m. Outside it’s still dark and quiet, but here inside, I’m snuggled up on the sofa, with my cat alongside me. He’s purring, and I’m happily typing away on my laptop … Sipping my masala tea; com- pletely lost in thoughts and images of chapatti, ugali, mangos and chilli peppers. April has been a busy month here at Kenya Kitchen. I’m sure you missed us last issue, but I hope you enjoy the renovation and changes that we’ve started making with the magazine. We plan to continue on this course, to bring you more great food and even more inspirations for everyday living. We would love to hear what you have to say about our new look and features this issue. Tell us how you’ve benefitted from our kitchen beauty secrets, travel destinations and nutrition tips. Share with us your stories and comments at www.kenyakitchen.co.ke Until next time, eat well and savour life! BETWEEN US KENYANKITCHENMARCH-APRIL2013ISSUE33 Issue 33 March - April 2013 KENYA KSHS 350 TANZANIA TSHS 8,000 UGANDA USHS 12,000 Our daily bread Get adventurous this Easter and make your own bagels, baguettes, croissants and Easter Eggs Indian Corner: Spicy, tasty butter chicken and dal makhani Guest reader: Fashion writer Carol Odero talks about her favourite dishes and restaurants PLUS: Personalise the colours of your kitchen walls. May 2013 issue 24 11 IN EVERY ISSUE This Month: • Mother’s Day Even though I celebrate it every day! • Mr. Abbas Gullet Truly, an ispiration to all of us. • Wacuka Thimba’s Yogurt Face Mask A perfect treat for our skin. A few of My Favourite Things Dawn Brown Editor