「左派ポピュリズム政党」と揶揄される「れいわ新選組」は、実は保守層からも一定の支持を集めていた。なぜか？保守層から見たれいわ新選組と山本太郎氏への熱視線を ...
Google ニュースですべての記事を表示山本太郎元参院議員（４４）率いる「れいわ新選組」が、永田町の話題をジャックしている。先の参院選では比例代表で優先的に当選できる「特定枠」を使って重い障害を ...
Google ニュースですべての記事を表示「左派ポピュリズム政党」と揶揄される「れいわ新選組」は、実は保守層からも一定の支持を集めていた。なぜか？保守層から見たれいわ新選組と山本太郎氏への熱視線を ...
Google ニュースですべての記事を表示Beberapa restoran di dunia memiliki inovasi unik yang berguna. Terkadang, inovasi itu seperti tidak terpikirkan sebelumnya.
TRIBUNNEWS.COM - Sydney, Australia tidak hanya memiliki sejumlah hidangan terbaik di dunia, tetapi juga kancah kuliner yang sarat filosofi dan beragam.
国連教育科学文化機関（ユネスコ）の世界文化遺産をめぐり、国の文化審議会は３０日、令和３（２０２１）年夏の登録を目指す候補として「北海道・北東北の縄文遺跡群」（北…
Google ニュースですべての記事を表示山本太郎元参院議員（４４）率いる「れいわ新選組」が、永田町の話題をジャックしている。先の参院選では比例代表で優先的に当選できる「特定枠」を使って重い障害を ...
Google ニュースですべての記事を表示山本太郎元参院議員（４４）率いる「れいわ新選組」が、永田町の話題をジャックしている。先の参院選では比例代表で優先的に当選できる「特定枠」を使って重い障害を ...
Google ニュースですべての記事を表示小中学生が受ける全国学力調査の大阪市の平均正答率が、一部の教科で全国２０の政令指定市の最下位になったことを受け、前市長の吉村洋文・大阪府知事は３１日、 ...
Google ニュースですべての記事を表示国連教育科学文化機関（ユネスコ）の世界文化遺産をめぐり、国の文化審議会は３０日、令和３（２０２１）年夏の登録を目指す候補として「北海道・北東北の縄文遺跡群」（北…
Google ニュースですべての記事を表示「左派ポピュリズム政党」と揶揄される「れいわ新選組」は、実は保守層からも一定の支持を集めていた。なぜか？保守層から見たれいわ新選組と山本太郎氏への熱視線を ...
Google ニュースですべての記事を表示Otoritas di Beijing, ibu kota China dilaporkan telah memerintahkan restoran, toko-toko dan kedai makanan halal untuk menghapus logo halal dalam bahasa ...
Beberapa restoran di dunia memiliki inovasi unik yang berguna. Terkadang, inovasi itu seperti tidak terpikirkan sebelumnya.
TRIBUNNEWS.COM - Sydney, Australia tidak hanya memiliki sejumlah hidangan terbaik di dunia, tetapi juga kancah kuliner yang sarat filosofi dan beragam.
山本太郎元参院議員（４４）率いる「れいわ新選組」が、永田町の話題をジャックしている。先の参院選では比例代表で優先的に当選できる「特定枠」を使って重い障害を ...
Google ニュースですべての記事を表示
Ms. Stein-Novack, known for wearing hats that also helped her shun the camera (she owned about 30 “and many more handbags,” her husband said), was born in Southwest Philadelphia. The family moved to Lower Merion as she entered junior high school. She graduated from Temple University. Among her early jobs was working on the presidential campaign of George McGovern, where, her husband said, she hobnobbed with celebrities and politicos and learned to play cards.
https://www.inquirer.com/obituaries/phyllis-stein-novack-restaurant-critic-obituary-20190731.html 2019-07-31 18:08:45Z
Four months after midtown Mobile lost its Mellow Mushroom restaurant at the Loop, the space at 2032 Airport Boulevard is on track to get a new menu.
George Catranis of the Catranis Enterprises commercial real estate company confirmed this week that a lease had been signed by a group intending to open a Mexican restaurant called Bariachi. "They're looking to open Oct. 1 or so," Catranis said.
Catranis said the lease was taken out by a group of investors, at least some of whom have a stake in other restaurants in the area.
Catranis said the building's relatively short vacancy was in keeping with a recent upswing in new businesses moving into the Loop area, including new tenants in the Korbet's Square shopping center across Airport Boulevard from the 2030 Plaza where the new restaurant will open.
Positioned roughly halfway between downtown and Mobile's beltline retail district, the Loop is convenient to many Midtown neighborhoods, Catranis said.
“The Loop has always been unique to Mobile,” he said. “We definitely have our own marketplace.”
https://www.al.com/life/2019/07/midtown-mobile-new-restaurant-for-mellow-mushroom-site.html 2019-07-31 13:39:00Z
The new residential tower at 220 Central Park South is shrouded in all of the mystery and intrigue that affixes itself to New York’s wealthiest, so any insight into the goings-on in the lavish skyscraper are particularly sought after.
The news, this time, is this: Celebrated French-American chef Jean-Georges Vongerichten, who‘s behind Pier 17 hotspot The Fulton and Soho fixture The Mercer Kitchen, may be opening a residents-only restaurant at 220 Central Park South.
The news comes via a tipster, who points out that an unnamed restaurant in the building that’s awaiting a health grade is linked with the phone number of a prominent employee of Jean-Georges Restaurants. Paperwork on file with the Department of Buildings indicates that the restaurant will be on the building’s second floor.
It’s not unheard of for ultraluxe developments like 220 Central Park South to feature private restaurants that are accessible only to building residents and their guests. (Yes, that means you’d have to either own in the building, or be friendly enough to be invited to dinner with someone who does, to chow down here.)
At the similarly ritzy 432 Park Avenue, a 12th floor restaurant for residents is helmed by Michelin-starred chef Shaun Hergatt. A similar residents-only restaurant at 53 West 53 will debut in the future.
The various teams surrounding 220 Central Park South remain predictably tight-lipped about the endeavor. Jean-Georges Restaurants did not immediately return requests for comment.
https://ny.curbed.com/2019/7/31/20747333/220-central-park-south-jean-georges-residents-only-restaurant 2019-07-31 13:23:15Z
Chef Darold Gordon set up shop in East Austin after moving from New Orleans following Hurricane Katrina. Over the last 15 years, he has seen the businesses and population in the neighborhood change.
"It’s about the rich or poor in Austin right now," says Gordon, whose restaurant Big Easy Bar and Grill is one of several being featured during ATX Black Food Week 2019. The event runs through Aug. 3.
Gordon says higher real estate costs and taxes have driven many long-time residents and business owners out.
On the one hand, "I'm a business owner and I'm here for the money," he says, acknowledging the business advantage of a customer base with more money to spend.
But, he says, he understands what that is doing to the area.
"All these big-time people coming into town putting up these $600,000 homes around here make the taxes go up, so people that actually grew up here can’t afford to be here," he says, "and that's even for the small-business owners."
Gordon, who also owns two food trucks, says the lease on his restaurant at 12th and Chicon runs through 2028. He expects his black customer base to continue moving on to other places.
"Austin don’t have that black community," he says. "The East Side used to be the black community, so black businesses could support black businesses. But now we're spread over the world; you got to pick and choose which one you’re closest to."
Listen to KUT's interview with Gordon to hear more about the challenges of running a black-owned business in Austin in 2019.
This transcript has been edited lightly for clarity.
Darold Gordon: Here we sell gumbo, crawfish etouffee, red beans and rice, our famous po-boys, seafood platters, all of your seafood, like snow crabs, crawfish, shrimp, potatoes, corn. We have the same food you can get in New Orleans if you were to go there.
KUT: Where do the recipes come from? Are they family recipes; are they ones you created?
Gordon: Well, some from my grandmother’s recipes. When I was a kid, I grew up watching her cooking – hanging around the kitchen with her. A lot of my recipes actually come from her; some I've made up along the way.
KUT: What is it like to run a restaurant in the Austin food scene right now?
Gordon: Well, right now Austin’s growing so fast it's so hard to keep up with everything that’s going on, especially with employees. So right now, it’s complicated to run a business because it's hard to keep employees. But as far as the food scene in Austin – it’s unique because we got food from all over the world, so you don't have to go all over the world to actually get that taste. You can actually just walk around Austin and try different restaurants or different food trucks and you get different things and all of it's pretty good so far.
KUT: I have a theory – it's not original to me – that there are still some experiences now that are very segregated. And the one that I think of first is church. I wonder if restaurants are that way at all too? If you notice anything about who comes to your restaurants? If you feel like dining out and eating out and food are still a segregated activity or not?
Gordon: My experience by being in this business and I guess on 12th Street right now – a lot of the Caucasian community catered to my place simply because I'm in this spot. I've been here 15 years, and this was one of the places I came and it was black-owned, but it was actually a bar, and it was more of a low-income community when I came up.
And this building here, I said, "Man, I probably won’t ever have a place on the East Side," when I first came to town, because it's just that bad and no businesses were booming. But as I watched the community change, I was like – "I'd better get in that building and lock it down and get ready to go with the change that’s coming."
KUT: What is it like to be here now compared to when you first opened?
Gordon: You have mixed emotions because the people who actually grew up here can’t stay here now. And all these big-time people coming into town, putting up these $600,000 homes around here, make the taxes go up, so people that actually grew up here can’t afford to be here and that's even for the small-business owners. Once they put the buildings up, you can't pay the taxes.
I always tell people, it ain’t about the black or white or Mexican; it’s about the rich or poor in Austin right now. And that's simply what we’re experiencing. So, if you don't have the money to live on the East Side, you're not going to be on the East Side. And right now, a lot of Caucasian people coming from all over the world – they’re coming in with money, and they’re just wiping the people in Austin who don't have the money out.
KUT: You said, kind of mixed emotions: So on the one hand, the city's changing and growing and there's more money coming in; in theory, that would mean more people coming to eat in the restaurant and better business – except that it's also having this impact on the neighborhood.
Gordon: Of course, I'm a business owner and I'm here for the money, but I also feel sorry, you know, because I'm from New Orleans and New Orleans got wiped out in my community during the same thing. I go back home – the home that we grew up in – other people from all over the world took over that community and we can't afford to go back there, unfortunately.
So the same thing just happened. A lot of people all over the world said beautification is just happening everywhere you go. So now you just got to position yourself and position your family where they can be able to move and don't be stuck in one spot.
KUT: Do you ever anticipate having to move or leave or change anything about the business as Austin continues to change?
Gordon: Well, actually I'm more than sure I would have to move. But I was smart enough to get a long enough lease so when the time does come, they'll have to pay me to leave. Because right now, the guys are buying everything up around here ... the only spot they don't have is my building right now. My time has coming – I just don't know when – but I'm ready.
KUT: When something comes up like ATX Black Food Week, what do you hope to get out of that for your business?
Gordon: I would hope that everybody understands the seriousness of it, because black is the minority in Austin. A lot of people are like, "No, Mexicans are." No, dude, black is the minority when it comes to businesses. I saw that firsthand. There’s not many black businesses right here close in town.
We do need that support, because none of us comes from that financial background where somebody's catching our back. You know, it's like week to week, hustle to hustle, pay bills. So we need all the support that we can get. And I was happy when they came along with that program because that way the minority black folks don't feel like they were left behind.
KUT: I was noticing and looking at the restaurants that are featured for ATX Black Food Week. There's some around your restaurant; there are also some up north. Is it challenging to have a black business and black restaurant community when the community and the businesses are now dispersed?
Gordon: It's interesting that you asked me that question. I just saw David [Lott] – “Mr. Catfish” – at Restaurant Depot like 10 minutes ago, and he was talking about that. He was saying the same thing: "Man, I'm kind of struggling because all the people who had been my customers for years – way before you came to town – now they’re moving out to Manor and getting spread all around, so it's kind of hard for me to recapture other people."
Austin don’t have that black community. The East Side used to be the black community, so black businesses could support black businesses. But now we spread over the world; you got to pick and choose which one you’re closest to.
トランプ米政権が、在日米軍駐留経費の日本側負担について、大幅な増額を日本政府に求めていたことがわかった。各国と結ぶ同盟のコストを米国ばかりが負担しているのは不公平だと訴えるトランプ大統領の意向に基づくとみられる。来年にも始まる経費負担をめぐる日米交渉は、同盟関係を不安定にさせかねない厳しいものになりそうだ。
複数の米政府関係者によると、ボルトン大統領補佐官（国家安全保障担当）が７月２１、２２日に来日し、谷内正太郎国家安全保障局長らと会談した際に要求したという。今後の交渉で求める可能性がある増額の規模として日本側に示した数字について、関係者の一人は「５倍」、別の関係者は「３倍以上」と述べた。ただ、交渉前の「言い値」の可能性もある。
米メディアは３月、トランプ政権が駐留経費の総額にその５割以上を加えた額の支払いを同盟国に求めることを検討していると報道。現在の５～６倍に当たる額を要求される国も出てくるとしていた。
「思いやり予算」とも呼ばれる…
980円で月300本まで有料記事を読めるお得なシンプルコースのお申し込みはこちら
【台北＝田中靖人】中国の文化観光省は３１日、台湾向け個人旅行の許可証の発行を１日から停止すると発表した。２０１６年５月に民主進歩党の蔡英文政権が発足して以降、中国が台湾向け個人旅行を制限するのは初めて。来年１月の台湾総統選に向けた圧力の一環とみられる。
7/31(水) 17:30配信
＜韓国の社会保障費は前年比で14.6%増で、日本の3.3%を大きく上回る。このままでは持続不可能だ＞
2017年5月10日、文在寅政府が発足してから2年が過ぎた。文在寅政府は、家計の賃金と所得を増やすことで消費を増やし、経済成長につなげる「所得主導成長論」に基づいて労働政策と社会保障政策に力を入れており、国民、特に低所得層の所得を改善するための多様な対策を実施している。
＜写真特集＞ヨン様、竹島、慰安婦……対立と和解の日韓20年史
まず、労働政策から見ると、2017年に6470ウォンであった最低賃金は2020年には8590ウォンに引上げられた。また、「週52時間勤務制」を柱とする改正勤労基準法(日本の労働基準法に当たる)を施行することにより、残業時間を含めた1週間の労働時間の上限を68時間から52時間に制限した。労働者のワーク・ライフ・バランスを実現させるとともに新しい雇用を創出するための政策である。
社会保障政策としては2018年から「健康保険の保障性強化対策」、いわゆる「文在寅ケア」が施行された。文在寅ケアとは、文在寅大統領（以下、文大統領）の選挙公約の一つで、国民の医療費負担を減らし、医療に対するセーフティネットを強化するための政策である。
その具体的な内容としては、1）健康保険が適用されていない 3大保険外診療（看病費、選択診療費、差額ベッド代）を含めた保険外診療の段階的な保険適用、2）脆弱階層（高齢者、女性、児童、障がい者）の自己負担軽減と低所得層の自己負担上限額の引き下げ、3）災難的医療費支出（家計の医療費支出が年間所得の 40%以上である状況）に対する支援事業の制度化及び対象者の拡大などが挙げられる。
この中でも特にポイントは国民医療費増加の主因とも言われている保険外診療（健康保険が適用されず、診療を受けたときは、患者が全額を自己負担する診療科目）を画期的に減らすことである。文在寅ケアにより、エステや美容整形などを除くMRI検査やロボット手術など約 3，800項目の保険外診療が 2022年までに段階的に保険が適用されることになる。
また、2018年9月からは児童手当が導入された。対象は満6歳未満の子どもを育てる所得上位10%を除外した世帯であり、子ども一人に対して月10万ウォンが支給された。さらに今年の4月からは所得基準が廃止され、満6歳未満の子どもはすべて児童手当の対象になった。
【関連記事】
DENVER (CBS4) – It’s received acclaim for being the last soul food restaurant in the Five Points Neighborhood. On Tuesday, the community celebrated Welton Street Café for its 20th birthday.
(credit: CBS)
“Welton Street Café is family. That’s the only way I can describe it,” said Fathima Dickerson the General Manager of the restaurant. “You’re going to get love here.”
Family isn’t just the feel of the restaurant, there are many Dickerson’s who have a hand in making sure the operation runs smoothly from the kitchen to the table.
“Family is everything,” said Flynn Dickerson who started his restaurant in 1986. It moved to Welton Street 20 years ago.
(credit: CBS)
“If you treat people right it doesn’t matter how they feel if you treat them right. I give people this energy and they like that,” he said.
The Five Points Plaza at 27th and Welton was shut down Tuesday night so the Dickerson’s could throw a party. But while they celebrate two decades, they know so much has changed around them.
(credit: CBS)
“You have to give thanks to the supporters who have been here. We need them. We would not be here if they weren’t here supporting us,” Fathima said. “It’s a shift in community so when you have new neighbors coming in that you hope you’re building those same relationships that were there. I want to meet the people that are here now.”
The Dickerson’s say they’re not going anywhere. New generations are working in the restaurant, and they want to keep serving the people that help make their space a living room.
(credit: CBS)
“Cook good food, be good, it will all come back all the time,” said Flynn.
“We’re going to be here, I’m going to be here, the patrons want us here, it’s going to happen,” Fathima said.
【北京=共同】中国政府は31日、中国から台湾への個人の観光旅行を8月1日付で全面的に停止すると発表した。台湾独立志向の蔡英文政権に経済面で圧力を強める狙いとみられる。
台湾を訪れた中国人観光客=ロイター
中国の文化観光省は「現在の両岸（中台）関係を考慮して」決定した措置だと説明している。中国は国内の一部都市の市民に限り、台湾への個人旅行を許可してきた。
台湾の蔡総統は7月、米国を訪問。米国は蔡氏訪問前に台湾への武器売却を承認しており、中国政府は強く反発していた。
トランプ米政権のボルトン大統領補佐官（国家安全保障担当）が先週、日本を訪問した際に、在日米軍の日本側負担について、現状の５倍となる巨額の支払いを求める可能性があることを伝えていたことがわかった。米政府関係者が朝日新聞の取材に明らかにした。同盟国の負担増が持論のトランプ大統領による交渉前の「言い値」とみられるが、日米同盟に悪影響を及ぼす可能性がある。
ボルトン氏は国家安全保障会議（ＮＳＣ）のポッティンジャー・アジア上級部長とともに、７月２１、２２日に来日し、河野太郎外相や谷内正太郎国家安全保障局長と会談。朝日新聞の取材に応じた米政府関係者によると、この際に日本側に増額を要求したという。
「思いやり予算」と呼ばれる在日米軍駐留経費の日本側負担は２０１６～２０年度の５年間で総額９４６５億円に及ぶ。現在の協定はオバマ政権時に結んだもので、２０２１年３月末に期限を迎える。新たな協定を結ぶ日米の交渉は来年から本格化する見通しだ。
トランプ氏は初当選した１６年…
980円で月300本まで有料記事を読めるお得なシンプルコースのお申し込みはこちら
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Google ニュースですべての記事を表示死亡しても責任は一切負いません、賠償請求もできません――。所属芸人の多くと契約書を交わしていなかった吉本興業が、そんな規約を承諾する誓約書を提出するよう、 ...
サーバーは、四方をコンクリートに覆われた部屋にあり、全焼せず消火活動の影響も受けなかった。
Google ニュースですべての記事を表示外務省は29日、韓国最高裁が日本企業に賠償を命じた元徴用工訴訟を巡り、1965年の日韓請求権協定に関する交渉記録を公表した。韓国人の請求権問題は協定により ...
Google ニュースですべての記事を表示７月の参院選のお話をしたい。とは言っても３分の２の改憲議席を確保できなかった与党のことでも、まあまあの党勢拡大を見せた立憲民主党のことでも、ましてや選挙戦の ...
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ＮＨＫをぶっ壊す－。こう訴えて国政進出を果たした「ＮＨＫから国民を守る党」（Ｎ国党）が丸山穂高衆院議員の獲得に成功し、着実に勢力を拡大している。立花孝志代表は ...
Google ニュースですべての記事を表示FAJAR.CO.ID, BREBES – Menghilangnya gas melon di pasaran di Kabupaten Brebes, Jawa Tengah, membuat warga resah. Tak ingin itu berlarut-larut, ...
「N国」党が連日、勢力伸長に向けた動きを活発化させている。先の参院選で政党要件を満たしたばかりの「NHKから国民を守る党」は早速、無所属の丸山穂高・衆院議員と ...
【ワシントン＝黒見周平】ロイター通信は３０日、日本と韓国が日本政府による輸出管理厳格化や徴用工問題で対立を激化させていることを巡り、米政府が日韓双方に対し、仲介案として、現状を維持したうえで、交渉を継続する協定への署名を求めたと報じた。
事態の悪化を避け、打開策を探る交渉を促す狙いがあるとみられる。
A new multi-restaurant venue in Tribeca will bring food from chef JJ Johnson, an Insta-famous sushi chef, and a renowned London mixologist under one roof — all fueled by money from Mastercard in the New York dining scene’s ongoing #sponcon restaurant trend.
This Thursday, the financial services company is opening Priceless, named for one of Mastercard’s tag lines and hosting chefs and mixologists from around the world on a rotating basis. If this sounds familiar, it’s because Lexus, the luxury car brand, also recently opened a restaurant here that similarly hosts chefs from all over, a venture operated by none other than Danny Meyer.
As for Mastercard, Priceless was created in partnership with ad agency Spring Studios; the venue, including a rooftop, will be housed within the Spring offices at 6 St Johns Lane.
Priceless opens August 1, with chef Johnson in charge of small plates on a rooftop terrace dubbed Global Market. Prices are fixed for now; at the rooftop, diners can get three dishes and one drink for $60. Only cash or Mastercards will be accepted as payment, and reservations can only be made by Mastercard holders.
Inside, three internationally popular and quirky restaurants and bars will have their own space. See the menus in full below.
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There will be a 12-seat sushi counter helmed by chef Takayoshi Watanabe, who in Japan has become known for his theatrical use of a long, 70-centimeter blade and has quite a big social media following. His popular sushi spot Teruzushi closed temporarily in Japan as the chef brought his whole staff to NYC, according to a statement. Here he’ll serve a 15-course tasting with spear squid with uni, striped beakfish, and an unagi burger for $395.
Priceless will also serve a tasting menu inspired by various African cuisines at its own version of the Rock, a Zanzibar dining destination that sits on a small rock in the Indian Ocean. Dishes like Swahili carpaccio and red snapper appear on the six-course menu, which goes for $135.
And finally, replica of the London bar Lyaness, which comes from the team behind 2018’s “World’s Best Bar” Dandelyan, will round out the venue. Drinks will come from famed mixologist Ryan Chetiyawardana, and the space itself is supposed to mirror the London bar’s decor. Two cocktails will go for $50, and bar snacks will range from oysters and a wagyu beef hot dog to a fancy caviar option.
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Mastercard really wants diners to know they’re not in a regular restaurant: Each part of the restaurant will have an over-the-top sensory element. Lyaness will have a view of the River Thames projected on the window at Lyaness, while the sound of the ocean will play out loud at the Rock. Photos show a fake beach-like boardwalk surrounded by sand leading up to the Rock’s entrance, and the dining room’s windows will have the ocean projected on them. At the sushi counter, the sound of chef Watanabe’s sword blades will be played.
The company follows a trend started by BMW in 2016, which opened a co-working space that included space for chef-driven restaurants. Meyer’s Lexus restaurant followed, where luxury cars are as much a part of dinner as the food. Now, financial companies are getting in the mix.
Mastercard will swing Priceless open Thursday at 6 p.m. It’ll be open Tuesday to Saturday until midnight.
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Mexican restaurant going into upscale 4 Sisters spot in Verona Madison.comAfter eight months of success with their Waunakee restaurant, El Charro Mexican Grill, the brother-sister team of Ruben and Beatriz Ramirez are opening a new ...
https://madison.com/wsj/entertainment/dining/restaurants/mexican-restaurant-going-into-upscale-sisters-spot-in-verona/article_ed14cc07-4341-5054-9523-606e376f349f.html 2019-07-30 11:30:00Z
──昆虫の大群が気象レーダーでとらえられる
昆虫の大群が気象レーダーでとらえられるという事象が、このところ相次いでいる。アメリカ国立気象局（NWS）ラスベガス気象予報事務所は、2019年7月27日、公式ツイッターアカウントを通じ、米ネバダ州ラスベガス上空で飛翔生物が気象レーダーに反射している様子を公開した。
■ バッタの大群に襲われるラスベガス
これらの多くは、アメリカ大陸の砂漠地帯で広く生息するトノサマバッタ亜科のパリッドウイングドグラスホッパーとみられている。
同時期には、ラスベガスのいたるところで、このバッタの大群が目撃されている。ラスベガスのカジノホテル「フラミンゴ・ラスベガス」の舞台で公演するコメディアンのナンシー・ライアンさんは、ホテルの外の照明に群がる大量のバッタを映した動画をツイッターに投稿している。
ネバダ州農務局の昆虫学者ジェフ・ナイツ氏が米CNNの取材に答えたところによると、このバッタは冬や春に雨が多いと個体数が増える傾向にあるという。ネバダ州では、2019年1月から5月までの降水量が年平均降水量の約2倍にのぼっており、個体群密度を緩和するためにこれらの大群が移動してきたのではないかとみている。
■ ロサンゼルス東郊の砂漠地帯を南下するてんとう虫の大群
2019年6月5日には、アメリカ国立気象局（NWS）サンディエゴ気象予報事務所の気象レーダーが、ロサンゼルス東郊の砂漠地帯サンバーナーディーノ上空を南下するてんとう虫の大群をとらえた。
サンディエゴ気象予報事務所の気象学者ケイシー・オズワント氏は、米公共ラジオ局（NPR）の取材に対し、「その日は概ね晴れで、雨や雷を予想していなかったので、非常に奇妙だった」と振り返る。気象レーダーでは、雨粒大の物体が大量に現れているにもかかわらず、実際、雨は降っていなかった。現地の気象予報士に確認し、その正体がてんとう虫の大群であることがわかったという。
■ イングランド南部を移動する羽アリの大群
英イングランド南部でも、2019年7月17日、雨粒ではない物体がイギリス気象庁の気象レーダーでとらえられた。羽アリの大群とみられている。
英BBCで気象キャスターを務める気象予報士のサイモン・キング氏は、「イングランド南部は晴れていたにもかかわらず、気象レーダーがわずかな降水を示した。通常の降雨に見られるものとは一致しないことから、降雨ではないと考えられる」と分析。「羽アリは雲底に向かって一定の高さで大気中を飛翔することから、その多くを気象レーダーがとらえてしまったのだろう」とみている。
昆虫の大群が気象レーダーに反応することで、天気予報に大きな影響が出ないことを望みたい。
日本の措置は「否定的な影響をもたらす」と警告しました。 韓国の康京和外相はきょう、日本政府が輸出管理の面で優遇措置を取るいわゆる「ホワイト国」から韓国を除外する方針を示していることについて、中止するよう求めるとともに「両国にもたらす否定的な影響を厳重に警告していく」と強調しました。 康外相はさらに「国際社会に対しても日本の措置の不当性を継続的に説明することで韓国に有利な世論をつくっていく」と韓国政府の方針を説明しました。
From the street, the new Kirby Collection mixed-use complex rises sleek and glassy and inscrutable. It’s hard to tell what’s inside the office tower and swoopy atrium that curves off toward retail and restaurant space. But down toward the northern end fronting Kirby, behind greenery and too-discreet signage, lies Verandah — the new restaurant home of the very talented chef Sunil Srivastava.
The posh Inner Loop location is something of a dream for Srivastava and his wife and front-of-the-house partner, Anupama. At Great W’Kana Cafe and then W’Kana Express, they labored in the wilderness of Stafford Meadows and the Energy Corridor without ever quite garnering the high profile the chef’s deep, resonant flavors and finely etched textures deserved.
Now, they’re ensconced in a handsome, high-ceilinged glass box near row restaurant crossroads of Kirby at Richmond. Pale settees and sculptural armchairs beckon. Ranks of bottles and glassware glint behind a pretty little bar. Colorful paintings by Anu’s mother — the green thumb who grows chiles, herbs and subtropical fruits and vegetables for the restaurant — lead back toward a display kitchen with its tandoor, the Indian clay oven, front and center.
Like the restaurant’s name, which alludes to the covered porches that are hospitality hubs in classic Indian homes, the paintings draw on the Subcontinent’s rich visual motifs. And Srivastava’s menu, always rife with surprise, now delves even further into dishes outside the well-worn canon of Indian food abroad.
Three stars
3300 Kirby, Suite 7A; 281-501-0258
Hours: Lunch 11 a.m.-2:30 p.m. Tuesdays-Sundays; dinner 5-10 p.m. Tuesdays-Thursdays, 5-11 p.m. Fridays & Saturdays, 5-9 p.m. Sundays
Credit cards: All major
Prices: starters $9-$21; entrees $16-$41 (3-course lunch $21.99); flatbreads $3.50-$5.50
Must-orders: beetroot ki galouti; Peshawari chicken tikka; kalonji baigan (baby eggplant with wild onion seeds); nargisi kofta curry (lotus-root dumplings); Kolhapuri chicken in fiery coconut gravy; jackfruit or goat biryani; assorted bread basket; Panchporan Hiran Ki Champey (grilled venison chops); khargosh ki saounth (rabbit korma); manga bhindi (okra with fennel and mango powder); Imli Martini cocktail
Reservations: taken via exploretock.com; walk-ins welcome; some bar seating
Noise level: quiet
Parking: 2-hour validation in Kirby Collection garage; valet; some street parking
Website: verandahrestaurant.com
STAR RATINGS
Four stars: superlative; can hold its own on a national stage. Three stars: excellent; one of the best restaurants in the city. Two stars: very good; one of the best restaurants of its kind. One star: a good restaurant that we recommend. No stars: restaurant cannot be recommended.
MORE FROM ALISON COOK: Houston restaurant reviews updated weekly
Not only does he serve a biryani in which young jackfruit assumes the role usually assigned to meat in the aromatic rice dish, he sends forth platters of Baddal Jam, in which triangles of tandoor-roasted jackfruit meet slices of eggplant encased in the laciest, deep-brown batter, all brought to attention by squiggly shreds of fresh coconut and a vibrant tomato chutney spiced with wild onion seeds. There is nothing like it in Houston.
Maybe you’d like a nice glass of Barbera to go along — yeah, seriously — and Verandah’s charming manager, Naveen Kumar, has just the thing for you, chosen from a still-sketchy wine list that he is beefing up. He and chef Srivastava have collaborated on a cocktail list that walks on the wild side, from an Imli “Martini” that jumps tequila up with tamarind and lime, to a brunchy Shirabi lassi in which white rum, yogurt and rose syrup add up to an otherworldly species of milk punch. (I’m working my way up to the betelnut-infused gin, and to the rye punch with mango, black pepper and mint.)
That Barbera suits a brace of venison chops grilled with panchporan, the “Indian 5 spice” blend of whole cumin, mustard, fenugreek, nigella and fennel seeds. Sometimes meats arrive a little too cooked for my (admittedly) Western palate, but the deer chops on a recent evening were perfect, with a rose tint down the middle and a lively crust. The rogan-josh-type sauce on the side matched well with its warm spices, and the folded ceramic plate that cradled venison and precisely turned vegetables made it all look like a special event.
Srivastava is a native of Rajasthan, that hilly northwestern desert province where hunting everything from deer and rabbits to small game birds is ingrained. Thus the deer, the quail and the rabbit korma on Verandah’s menu — this last a lush swoon of tender, smoky meat and yogurt-smoothed gravy. It’s as gentle as the chef’s Kohlapuri chicken is fierce. (That menu description of “fiery coconut gravy” is not kidding. Even my two “nothing is ever hot enough for me” friends were impressed.)
I confess that some of the prices made me gulp. My old favorite vegetable dishes now hover just below the $20 mark, which means I feel less prone to order three of them at a swoop. But the real estate, the china, the posh furnishings cost, and for guests who would like to eat ambitious and unusual Indian food in grand surroundings, the economic trade-off will no doubt be worth it. For those on a budget, though, Verandah will be a special occasion — or lunch, when the prices are gentler and there’s a three-course prix fixe for $21. There’s a happy hour coming, too, another point of entry.
Fortunately, the dishes I learned to love in more modest surroundings still deliver thrills at a high level. The lotus-root dumplings called nargisi kofta float like downy clouds in their gingery, hottish, tomato-laced yogurt bath; with impeccably cooked rice, they’re heaven. Melting, glazed hunks of baby eggplant (Kalonji Baigan) come alive in tart, tamarind-spiked tomato-and-onion sauce punctuated with the wild onion seeds called kalonji. I’d come here just to eat this dish.
Same goes for the striking okra, cut into lengthwise shreds and tossed with caramelized fennel strips, with a tart boost from the mango powder known as amchoor. I feel confident that even people who hate okra would fall under its spell.
Srivastava’s finely wrought flatbreads are present in all their glory. My favorites are the thin, crisp naan scattered with kalonji seeds; the surprisingly light-footed potato kulcha layered with sparks of dried red chile; and the pesto naan, of all things. This last is one of the modern touches that lend Verandah its portentous subtitle: “Progressive Indian Cuisine.”
I worried initially that meant there would be lots of dishes such as the Ajwaini paneer tikkas, the farmer’s-style cheese puréed to disconcerting smoothness (what can I say? I crave the rustic texture of the original) and layered with thin ribbons of chutney. At W’Kana Express, they came with clear ampoules of green chutney-water, like the molecular-style party tricks popular five or six years ago. I was relieved to see the ampoules are missing in action now and that the “progressive” part of the equation mostly means a gentle creativity and some refined presentation touches.
I’ve seen enough extraneous orchid blossoms on plates to last a lifetime, but I enjoyed the dramatic skewer stand from which dangles the assorted tandoori platter. Off the stack, the charcoaled items come immaculately cooked garlic-and-lemon shrimp; herbal mini-sausages of lamb seekh kebab; delicious lamb chops I wished were a shade or two less well-done; and chunks of Peshawari chicken tikka so succulent they actually wobbled as they were coaxed off the blade. When the menu says Peshawari chicken — seasoned with “frontier spices” from the Pakistani borderlands —is the chef’s specialty, it isn’t kidding. I can’t remember the last time chicken actually blew my mind.
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A strip of clear acrylic bubbles holds six exciting fruit-based chutneys, including clove-touched plum and green apple dotted with fennel seed. The chutney parade is a feature of that modern fine-dining wrinkle, the tasting menu. You must call ahead to reserve a tasting — offered only on the less busy weekdays — and decide on a theme by conferring with the chef (!). It’s a nice way to get a sense of Srivastava’s range — and to encounter such surprises as a molded green-pea chaat laced with crisp puffed rice and brittle shreds of fried noodle, with an exhilarating mango chutney to kick up the flavors.
The dining-room vibe feels peaceful and relaxing even in its formality. Service is notably gracious, although not yet as polished as the room and the menu. On weekends, the Srivastavas’ two handsome young sons help out, making it a proud family affair. Having admired Sunil and Anu for years, I find it a joy to see them in this setting.
In the end, I’ll return both for the modern quirks, such as a beetroot tikka appetizer so richly seasoned it reminded me of a multidimensional mole; and for the Indian classics in which Srivastava excels. When the biryani studded with tender morsels of goat appears, and the pastry lid (the “dum”) under which it is steamed is peeled back, the aromas flying forth make it feel like I’ve just opened some wonderful birthday gift.
And that is exactly how it tastes.
Alison Cook is the Chronicle's James Beard Award-winning restaurant critic. Follow her on Twitter, and keep up with Houston's latest dining and drinking news and reviews by subscribing to our free Flavor newsletter.
https://www.houstonchronicle.com/entertainment/restaurants-bars/reviews/article/Restaurant-review-Verandah-in-Upper-Kirby-14202120.php 2019-07-30 09:00:00Z