Latest news with #Haworth
Indian Express
12-07-2025
- Indian Express
In ‘Flavours without Borders', Radhika Howarth works backwards, from the diverse origins of today's pantry essentials to the historical confluences that led us to this moment
The aspirational kitchen of the 21st century, as seen on Instagram, TikTok and other digital platforms, is unmoored from context as we once knew it. Cuisine, as is traditionally understood, grew out of culture and geography. It emerged from the grain of life — how people worked, the elements they battled — and it was watered and nourished by what they valued — seasonings, spices and ingredients that were sometimes so prized that they led to wars of conquest, bloodshed, slavery and great explorations. On the ever-widening sliver of the world that is the Internet, this context is missing. Neither culture nor geography determines the contents of your refrigerator, and as to rare or vanishing flavours — why, those can now be synthesised in a food chemist's lab! ('Truffle' oil, anyone?) In the 21st century, those of us who can afford do, eat what we please, when we please, liberated from the old forces that determined what was a staple and what could only be a luxury In 'Flavours without Borders', Radhika Howarth works backwards, from the diverse origins of today's pantry essentials — oyster sauce and fenugreek seeds, gochujang and sundried tomatoes — to the historical confluences that led us to this moment. From the Silk Road and the Spice Route to the Buddhist Trail in Southeast Asia and the Moorish rule in Spain, Haworth examines the many kinds of food that we, the global citizens of today, know and love well. Inspired as much by the 'United Nations council of flavours' that her own multicultural extended family is, as by her life in the UK with its 'vibrant, dynamic and culturally diverse society', Howarth is a cook of the Instagram age. In her book, Haworth has set herself the task of tracing the journey of a handful of ingredients and dishes across cultures, an endeavour that uncovers forgotten stories and long-ignored connections between different parts of the world. Take the samosa, whose origins can be traced back to Persian literature of the 11th century and whose most well-known variation — the 'classic' variation — is the one found in tea shops, canteens and homes in India (here also, though, fillings and size vary across regions). What connects the three recipes Haworth features in her book — the Uzbek Samsa, Punjabi Samosa and Tanzanian Sambusa — beyond the shape of the food and the broad concept of a stuffed pastry? How did this food travel from West to Central to South Asia and to East Africa? Or take atho noodles, a popular street food in North Chennai: What can it tell us about the historical connections between communities in southern India and Myanmar? All that, however, is history. It is in the final section of the book that the reader encounters Haworth's vision of the future, with recipes like Coconut Sambal Spaghetti and Mushroom Do Pyaaza Crostini. These dishes are her riposte to those who insist on 'authenticity', on food that is 'uncontaminated' by the forces of history. In challenging dearly-held ideas about how a certain dish 'should' be prepared and what ingredients are allowed, Haworth invites readers to refocus their attention on what really matters: What the food they eat tastes like and how it makes them feel.
BBC News
05-07-2025
- Entertainment
- BBC News
Kate Bush fans' Wuthering Heights dance tribute on Brontë moors
Red dresses and extravagant dance moves are likely to be the order of the day later this month on the moors above Haworth in joint celebration of writer Emily Brontë and singer Kate is known as The Most Wuthering Heights Day Ever is held on 27 July each year, and sees thousands of people across the world recreate the video to Bush's 1978 song Wuthering Heights, inspired by the Brontë novel of the same name. This year's West Yorkshire tribute will be held on moorland on Penistone Hill, not far from the famous Brontë sister's home in Clare Shaw, a writer who lives near Haworth, said 500 tickets for the "Mass Wuther" event were snapped up "within hours". Ms Shaw said she wanted not only to celebrate Bush and Brontë's cultural heritage, but also to raise awareness of a campaign to protect Top Withens - believed to be Brontë's inspiration for the Wuthering Heights farmhouse - and the surrounding moors from a planned windfarm development. Ms Shaw said wearing a red dress for the event, as Bush did in the video for her classic song, was non-negotiable, meanwhile participants were encouraged to learn the dance moves in explained that the project was co-hosted by Happy Valley Pride, the Calder Valley LGBTQ+ celebration. "There's a really strong element of of celebrating LGBTQ+ as part of the event, which fits perfectly with Kate Bush because she was always a gay icon, even in the days when that wasn't the thing to be," she Shaw said the event would also tie in with a project called Wondering Heights, created for Bradford's City of Culture celebrations, and would fuse Brontë's literary heritage with Bush's pop classic. Created by artist Lucy Barker, the project was described as a "mass dance meditation for everybody", including dance workshops running between 5 and 23 July inspired by the Wuthering Heights routine. Ms Barker and Ms Shaw said they had been working together to make sure as many people as possible who wanted to join in with the "Mass Wuther" were able to. Ms Shaw said: "The project is part of Bradford 2025, and is about making the moor more accessible, but also making dance accessible."So, people who might not be able to attend the event - either because they can't get a ticket or because they have caring responsibilities or mobility restrictions - can take part in different ways."Ms Shaw said she had long been a Kate Bush fan, but added that supporting the campaign against the proposed wind farm was "the driving force" for the "Mass Wuther". The wind farm development is planned for land on Walshaw Moor, near Hebden Bridge - about four miles (6km) from Top Withens. Ms Shaw said: "I've been really heavily involved in the campaign against the wind farm, which I never thought I would find myself saying."I'm absolutely a proponent of green energy, but green energy has to mean green energy. "If you look at a wind farm on a blanket bog, that is a habitat for a multitude of really important creatures, on deep peat, it's not green energy - it's an energy factory located in a really important ecological and cultural site."Calderdale Energy Park, behind the proposals, has said it would apply for permission to build 41 turbines on Walshaw company's first consultation on the project ended on 10 June. Christian Egal, project director, said it could power up to 250,000 homes, cutting annual CO2 emissions by up to 350,000 Egal said: "We are committed to shaping the project by engaging with local people and our first stage of consultation has already received more than 1,000 individual responses."This feedback, alongside detailed technical and environmental assessments, will be critical to shaping the scheme's final design that is sensitive to its moorland location." Listen to highlights from West Yorkshire on BBC Sounds, catch up with the latest episode of Look North.
Time of India
23-06-2025
- Business
- Time of India
Canadians poured billions into US bonds in April despite Trump's tariffs scare — only to see $58 billion vanish
Canada's Record US Bond Buying in April April's Bond Market Shake-Up Hits Canadian Holdings Live Events US–Canada Interest Rate Gap Shapes Investment Flows FAQs (You can now subscribe to our (You can now subscribe to our Economic Times WhatsApp channel Even though there was mounting irritation at US President Donald Trump because of his tariffs and speculation about turning Canada into the "51st state," Canadian investors continued to quietly buy US government bonds in April, as per a to Fortune, Canadians purchased a net $9.2 billion of US government bonds in April, which was the highest monthly rise since November the latest data from the Treasury revealed that the value of Canada's overall holdings dropped by about $58 billion that same month, which was the largest swing for any of the top 20 foreign owners of US debt, reported decline in value came amid April's massive bond selloff, which might have driven the US president to halt his reciprocal tariffs, according to the report. Fortune wrote in its report that, "Long-term yields, which spike when bond prices fall, have remained stubbornly elevated with the Federal Reserve—unlike other central banks around the world—patient to cut interest rates."ALSO READ: 37 hours to target: Inside the US B-2 bomber's Fordow mission — complete with snacks, a microwave, and a toilet A senior vice president and investment strategist at US Bank, Rob Haworth, pointed out that, 'You've got this gap emerging with the Fed on hold and the Bank of Canada cutting rates, along with everyone else,' as quoted in the the Bank of Canada has cut rates by 225 basis points over the past nine months, which includes the 25-point cuts in January and March, the Fed has only cut rates by 100 points from September to December last year but has held rates unchanged so far in 2025, as per to the central bank's rates, the 10-year US Treasury yield was 4.38% as markets closed on Friday (June 20), while Canada's was at 3.30%, reported explained that Higher interest rates in the United States can make Treasuries appealing to Canadians and other foreign investors, if they can effectively hedge the risk presented by a weakening US dollar, as per the to Fortune report, foreign investors held a little more than $9 trillion worth of Treasuries at the end of April, which was slightly below the record set in March. Haworth pointed out that, "The decline in the dollar this year has been much more pronounced than any offloading of Treasuries," reported also explained that a slowdown in trade affects the flow of dollars first, as greenbacks are used in fewer transactions and changes in the allocation of Treasuries, often held as investments or bank reserves, happen much more slowly, Fortune reported. Haworth said, 'There's probably still some fundamental pressure as we suss out where trade and tariffs end up,' as quoted in the invested a net $9.2 billion, the biggest monthly total since November long-term yields, uncertainty over tariffs, and the Fed holding rates steady all played a role.
Times
22-06-2025
- Entertainment
- Times
‘Mass wuther' protest as giant wind farm threatens Brontë moors
O ut on the wily, windy moors above Haworth in West Yorkshire, hundreds of Kate Bush enthusiasts are to gather — to protest against plans for England's biggest wind farm. An annual event billed as 'The Most Wuthering Heights Day Ever' is taking place on Sunday, July 27, on Penistone Hill, above the village where Emily Brontë lived with her sisters, Charlotte and Anne, two centuries ago. Known as a 'mass wuther', it will feature more than 500 people dressed in red dresses and flowing black wigs simultaneously performing the musical legend Kate Bush's ethereal choreography from the video for her 1978 debut hit Wuthering Heights. Although a mass wuther has taken place in various global locations including Melbourne, Berlin and Paris since 2013, it is the first time it has been held in the Brontë country that inspired it.
The Guardian
17-06-2025
- General
- The Guardian
The secret to crisp tofu
I want to like tofu, but I don't because of its rubbery texture. How do I make it nice and crisp? Anne, by email 'Moisture is the enemy of crisp tofu,' says Emma Chung, author of Easy Chinese Food Anyone Can Make, so the quest for cubes of bean curd that are crisp on the outside and soft on the inside starts by getting rid of as much excess water as possible (and choosing a tofu labelled 'firm' or 'extra-firm' in the first place). 'I usually do this by wrapping the tofu in tea towels, placing it between two large plates and putting a heavy pot or pan on top,' Chung says. After 10 minutes, you 'should have a nice and firm tofu that will have a lovely texture, and it will be a lot easier to crisp up'. Guardian columnist Ravinder Bhogal, meanwhile, pops her tofu on a wire rack set over a tray and covers it with kitchen paper or a clean cloth: 'Put a weight on top and leave it for a couple of hours, and ideally overnight – that will squeeze out the excess moisture.' She then pats the tofu dry and coats it in corn, rice or potato flour before frying (or putting in an air fryer) for an 'off-the-Richter crunch'. Chung is simpatico, coating her tofu pieces in a thin layer of cornflour to create a crust that 'turns extra crisp when fried or baked'. Simply put the cubed tofu in a bowl, cover 'generously' with cornflour and give everything a good toss. 'If you're using slices of tofu, dip them in a shallow plate of cornflour to make sure they're evenly coated.' Kirk Haworth, chef and co-founder of Plates, the UK's first Michelin-starred vegan gaff, recommends hard-frying the coated tofu. Pour oil into a pan and, once that's 'really hot, whack in the tofu and fry, stirring constantly, for about three minutes'. Don't overcrowd the pan, though, so fry it in batches, if need be, and transfer the cooked cubes to a paper-lined plate to drain. At this time of year, Haworth would then be inclined to toss those crisp cubes through a cold noodle salad, or pile them on to little gem lettuce leaves, while Chung prefers hers in a salad of chopped cucumber and cherry tomatoes. Either way, you'll want a punchy sauce to go with it, because tofu is more a vehicle for flavour than a wonder in its own right: 'Equal parts soy sauce, vinegar, tahini, a splash of sesame oil and chilli oil would be my basic go-to,' Chung says. Alternatively, dial up the heat with Meera Sodha's chilli tofu. Fry bashed cumin seeds and diced onion in oil until soft, then add crushed garlic, grated ginger and green chilli. After five minutes, go in with some ground black pepper, tomato puree, soy sauce, sugar and salt, followed by sliced red and green peppers and a little water. Once the peppers are soft, add the crisp fried tofu to the pan to warm through, then add greens and chapatis to serve. And if you're still struggling with that rubbery texture, Haworth recommends tempura-ing your tofu: 'Marinate it in soy sauce, honey and chilli, leave it, then dip in tempura batter and fry,' he says. 'Now that's definitely going to be crisp – although probably a little less healthy.' Got a culinary dilemma? Email feast@
