Internet sensation Martha Payne has managed to raise £100,000 through her blog Never Seconds, documenting her school dinners. The blog made headlines after her council banned her from taking photos of her food as media coverage allegedly left catering staff fearing for their jobs. The controversial ban led to a flood of complaints, Martha dropped it on Twitter and the Council backed off after only 24 hrs. The ban got enough worldwide attention to see thousands of donations flooding in to Martha’s JustGiving site, which she set up to raise money for Mary’s Meals, a charity which runs school feeding projects in communities worldwide. The money she’s raised will supply about 9,400 children with a daily meal, including an entire school for a year at Lirangwe Primary School in Malawi. Martha also plans to fund a kitchen shelter for school meals in Malawi. For every £10.70 donated, the charity will supply another child with a daily meal for a school year.
Check out her awesome blog here: http://neverseconds.blogspot.co.uk
Donate here: http://www.justgiving.com/neverseconds
Foraged Flavor is a seasonally organized field guide and cookbook. Tama Matsuoka Wong is the forager for renowned chef Daniel Boulud, and Eddy Leroux, chef de cuisine at restaurant daniel. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the US. Eddy gives simple recipes to showcase Tama’s foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Dandelion Leaves and Clear Noodles; and Purslane Eggplant Caponata. With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor is an indispensable guide for cooking enthusiasts.
Bro’s Alex & Mat Winnicki are the rad dudes behind the nearly 1-year old pop-up outdoor restaurant Satay Brothers. St. Henri boys with Singaporean/Polish roots, Alex & Mat have brought South East Asian street food to Montreal. Their menu is simple and classically S.E Asian: Papaya salad (aka Som Tam / Tam Mak Hoong / Bok Lahong), steamed pork buns, marinated BBQ meat skewers, spicy Laksa, Indo-style Gado Gado salad, and rice-based desserts (one with my fave pandan) that their mom Kim prepares. The vibe is awesome: picnic benches, good and fast service, and a nice mix of regular market goers and proper S.B fans. The place is poppin day and night, and the word keeps spreading so check em out. They’re up from May-October under the white tent on the north side of Atwater market, open from 10:30am-6pm.