INDY Week Food Editor
Thank you, heyhey. The correction has been made.
Catherine - it isn't journalistic practice to include an entire interview in a reported piece, nor is it an obligation to include an entire email correspondence. Carolyn Twetsen responded to my questions in paragraph form, very clearly and articulately, with the understanding that I would parse it into quotes to fit the article. Instead, I decided to use the meat of the email that emphasized the angle the story took. If you would like to email me, I can in turn ask Ms. Twetsen if I can share her entire email with you. Weaver Street Market did not make a public statement such as the one Durham Co-op made (which is linked in this story and partly included in yesterday's story).
Durham Lou - he was simply born in another country. Many of the unaccompanied minors (as mentioned above) arrive to the US and are immediately "processed" upon entry, which in many cases results in an order of removal or deportation. However, the process can last months to years, and many youth take the risk of staying here to better themselves with educational opportunities unavailable to them in the violence-ridden countries of which they flee.
Charles, to echo Nancy's comment and expand on it, I can tell you that Mr. Yamazawa expressed a similar sentiment. In the most spiritual of Japanese food traditions, a chef won't even cook with garlic, onion or any other root vegetable. Pulling a vegetable from its root is considered killing the plant.
I asked Mr. Yamazawa if he thought printing a soon-to-be vegan concept would deter some current or potential customers, and he said of course -- but with a smile. As highlighted in the story and in Nancy's comment, this is an elegant, personal form of Japanese cuisine that the Yamazawas are excited to share. I hope you do try it. As far as I know, seafood is still a part of the menu. And it is delicious.
Lilly's Pizza recently switched to Daiya brand vegan cheese, according to owner John Garrison. It is available at both Durham and Raleigh locations.
Since the column published, Peccadillo owner Timothy Neill has informed me that a fine charcuterie offering is in the works.
David, this is a great piece. Nice job on scoring the recipe, too!
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