Latest news with #OliaHercules
Telegraph
08-03-2025
- Entertainment
- Telegraph
Discover recipes by Diana Henry's favourite female food writers
I hold the female food writers I most admire not just close to my heart, but at my core. That's because they're not, of course, 'just' writing about food. When I pondered whose cookbooks I'd be reading and cooking from in 20 years' time, the answer came easily: Ravinder Bhogal, Meera Sodha and Olia Hercules. Every so often you hear the phrase 'food is their language' and don't quite know what it means, but when I look at the work of these three, it's as clear as day. They recognise that food writing is a form of social history, a way of connecting to places and a way of connecting with you. All these women were separated from their homes or their heritage, and cooking was the path back. 'I'm Kenyan by birth and spirit, Indian in heritage and heart,' Ravinder told me. 'And a Londoner through and through.' In 1987 she came to London with her parents and was bullied at school. Anxiety about how her parents would survive in this new country made her withdraw and food became central. 'Cooking was a portal to what I was pining for, what I'd left behind. Mealtimes – when I could smell spices – became a coping mechanism. You got through one meal at a time.' She's also the fourth daughter in a family that wanted sons: 'Educating girls was likened to planting a seed in your neighbour's garden: a pointless pursuit.' Despite what she had to cope with, it was hard to crush her. She kept cooking, doing pop-ups and catering until the restaurant critic Fay Maschler told her to stop being a coward and open a place of her own. She describes her London restaurant, Jikoni, as 'an immigrant kitchen', because her life has crossed so many borders. Meera Sodha also feels that she is 'the product of many places' and comes from a family that has known poverty, division and losing everything because of political upheavals. She describes herself as part-Gujarati as that's where her family is from, part-Ugandan as her parents grew up there, and part-Scunthorpian because that's where she was born. As with Ravinder, cooking helped Meera feel 'more at home in all of these places'. Meera wrote her first book, Made in India – a bestseller – because she wanted to record the Gujarati family recipes she grew up with. Her huge work ethic has resulted in three more books. Her inspiration comes from all over the world, partly because she has known so many places and partly because of her love of flavour. 'A new recipe can originate from seeing two ingredients in the fridge that might not typically go together,' she says. Success was expected in her family: 'Work came first and everything and everyone else came second.' Perfectionism and long hours led to burnout – she stepped back from work for several months, then published her best book yet, Dinner. Her recipe introductions reveal the whirring of her thoughts as she explains why you too can cook this, and why it works. Olia Hercules, who moved here in 2011, was already known for her books on Ukrainian cooking ('I wanted everyone to know that it was full of colour and joy') when Russia invaded her home country. If you follow her on Instagram, you will know how raw her posts can be. I worried she was so traumatised she was breaking down before our eyes. She used her platform to get proper boots for men such as her brother, who chose to stay and fight, and urged us to hold dinners, lunches and cake sales to raise funds. Cooking in the face of such brutality seemed almost hopeless but the #CookForUkraine initiative has raised more than £2 million and kept Ukraine at the front of our minds. Olia told me recently that she is even more interested in food than she was before the war. She recognises that food writing is a way to understand – and hold close – countries you've never been to. Food binds us. We all fry onions.
Yahoo
07-03-2025
- Entertainment
- Yahoo
Food for first responders cooked by local celebrity chef, Ukrainian chef
SHREVEPORT, La. (KTAL/KMSS) — Celebrity chefs from Ukraine and Louisiana will cook a special meal for first responders at an event in Shreveport, Louisiana, to promote unity and solidarity during global conflict. 'Amidst the turbulence of war, food can be a source of connection, healing, and advocacy,' says Ukrainian nonprofit RAZOM – which means 'together' in Ukrainian. RAZOM states this unique event aims to recognize the hard work of local police officers and firefighters while promoting the importance of solidarity during global conflict, particularly the ongoing war in Ukraine. Tuesday, March 11, from 11:30 a.m. until 2:30 p.m., the two celebrity chefs: Chef Olia Hercules from Ukraine and Chef Hardette Harris from Louisiana will cook for first responders from Shreveport, Benton, and Bossier, Louisiana. Former LSU basketball player advocates for Ukraine aid RAZOM emphasizes the importance of unity, especially in today's world. In the face of global conflicts, particularly the war in Ukraine, it is essential for communities around the globe to stand together in solidarity. 'Food is a universal language that connects us all, no matter where we come from or whatwe've endured,' said Chef Hercules. 'Through this event, we not only honor the bravery of firstresponders but also highlight the importance of unity—whether it's between countries or withinour own communities.' This event represents more than just a dinner—it symbolizes strength, resilience, and theshared human spirit. The chefs' collaboration embodies nations' coming together and food's power to foster compassion, understanding, and cooperation in times of adversity. According to the news release, the event will be held at 440 Olive St. 71101. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
