my favorite chinese food essay

“What’s your favorite food?” in Chinese 你喜欢吃什么？

Food is an important part of daily life for Chinese people. Not only enjoy eating, but Chinese people also believe that eating good food can bring harmony and closeness to the family and relationships.

The importance of food in Chinese culture itself dated back to thousands of years ago. With their deep passion for food and culture, Chinese people even have ancient proverbs that talks about food, for example ”To the ruler, the people are heaven; to the people, food is heaven” 統治者，人民就是天堂，對人民來說，食物就是天堂

So, what is your favorite food?

Nǐ xǐhuān chī shénme?

Do you like to eat Chinese food or Western food?

Nǐ xǐhuān chī Zhōngcān háishì Xīcān ?

I really like to eat Chinese food.

Wǒ fēicháng xǐhuān chī Zhōngcān

What do you like to eat (what is your favorite food)?

I like to eat dumplings

Wǒ xǐhuān chī jiǎozi

How about you?

I like to eat Pizza.

Wǒ xǐhuān chī bǐsà

Key Vocabularies:

中餐 Zhōngcān = Chinese food
西餐 Xīcān = Western food
吃 chī = eat
喜欢 xǐhuān = like
非常 fēicháng = very, extremely
饺子 jiǎozi = dumpling
比萨 bǐsà = pizza

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Essay on My Favourite Food Noodles

Students are often asked to write an essay on My Favourite Food Noodles in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on My Favourite Food Noodles

Introduction.

Noodles are my favourite food. They are a versatile dish that can be prepared in many ways.

Why I Love Noodles

I love noodles for their simplicity, taste, and the fun of eating them. They can be spicy, sweet, or salty.

A Universal Dish

Noodles are a universal dish, enjoyed in different forms across the world. This makes them a symbol of cultural unity.

In conclusion, noodles are not just my favourite food, but also a dish that brings people together. Their delicious taste and versatility make them unique.

250 Words Essay on My Favourite Food Noodles

Noodles, a staple in many cuisines worldwide, are my favourite food. Their versatility, simplicity, and the diverse range of flavours they can adopt make them an absolute delight for the palate.

Historical Roots

Noodles have a rich history, tracing back to China around 4000 years ago. They have since evolved, crossing cultural boundaries, and are now a crucial part of many culinary landscapes, including Italian, Japanese, and Thai cuisines. This global adoption testifies to their universal appeal.

Versatility and Simplicity

The beauty of noodles lies in their simplicity and versatility. Whether it’s a quick stir-fry, a complex ramen broth, or a comforting bowl of spaghetti, noodles can be adapted to suit different tastes and dietary preferences. They serve as a blank canvas, absorbing the flavours of the ingredients they are paired with.

Nutritional Value

Beyond taste, noodles also offer significant nutritional value. While traditional noodles are a good source of carbohydrates, modern variants include whole grain and gluten-free options, catering to a range of dietary needs. They can be paired with a variety of proteins and vegetables, making them a balanced meal choice.

Personal Connection

On a personal level, noodles evoke a sense of comfort and nostalgia. They remind me of family dinners, late-night study sessions, and gatherings with friends. Their warmth and heartiness provide not just physical sustenance, but emotional satisfaction as well.

In conclusion, my love for noodles extends beyond their taste. It’s their historical significance, versatility, nutritional value, and personal associations that make them my favourite food. Through a humble bowl of noodles, one can experience a world of flavours, a blend of cultures, and a sense of home.

500 Words Essay on My Favourite Food Noodles

The culinary world is a vast universe of flavours, textures, and experiences. Among this diversity, my favourite food is noodles. Noodles, a staple in many cuisines across the globe, are not just a dish but a canvas that showcases the creativity and culture of the cook.

Origins and Global Influence

Noodles, believed to have originated in Central Asia, have traversed through cultures and continents, evolving into various forms. From Italian pasta to Japanese ramen, Chinese lo mein to Vietnamese pho, each variant is a testament to the adaptability of this food. This global influence of noodles highlights their universal appeal, transcending cultural and geographical boundaries.

The Versatility of Noodles

The versatility of noodles is another reason for my fondness. They can be served in a multitude of ways – stir-fried, in a soup, or even cold with a dipping sauce. The ingredients accompanying noodles can range from a simple medley of vegetables to a complex mix of meats, seafood, and sauces. This versatility allows for endless culinary exploration and innovation.

Cultural Significance

Noodles also carry cultural significance. In Chinese culture, they symbolize longevity, and in Japan, slurping noodles is a sign of appreciation. The act of sharing a bowl of noodles can foster a sense of community and unity, making the dining experience more than just satiating hunger.

My personal connection with noodles goes beyond their taste and versatility. As a college student, they represent comfort and convenience. A warm bowl of noodles can turn a stressful day into a comforting experience. The simplicity of cooking noodles makes them an ideal choice for students living away from home, providing a sense of familiarity and warmth.

While noodles are often associated with comfort food, their nutritional value should not be overlooked. Depending on the ingredients used, they can be a balanced meal. Whole grain noodles provide essential fiber, while the addition of vegetables, lean meats, or tofu can supply necessary vitamins, proteins, and minerals.

In conclusion, my fondness for noodles stems from their versatility, cultural significance, personal connection, and nutritional value. They are a global culinary phenomenon that has the power to bring people together, evoking a sense of nostalgia and comfort. Noodles, in their many forms, are more than just a dish to me – they represent a journey of flavours, cultures, and personal experiences.

That’s it! I hope the essay helped you.

If you’re looking for more, here are essays on other interesting topics:

Essay on My Favourite Food Biryani
Essay on Healthy Food
Essay on Fast Food

Apart from these, you can look at all the essays by clicking here .

Happy studying!

My Favorite Food Essay

500 words essay on my favorite food.

In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today’s world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian delicacies are available. We are also offered western cuisines such as noodles, pasta, burgers, fries, pizzas and more dominating the food industry. In my favourite food essay, I will tell you about the food I like eating the most.

My Favorite Food

As the world is advancing day by day, it is becoming easier to get access to many kinds of food at our doorstep. Every day, we all want to consume great and delicious cuisine. There are many different varieties of food accessible all throughout the world. We all like different foods, however, my personal favourite is burgers. I have eaten many cuisines but my favourite food is definitely a burger. I cannot resist myself when it comes to burgers.

Burgers are one of the most convenient and easiest foods to eat on the fly when we’re in a hurry. We can have a burger at any time of day, whether it’s breakfast, lunch, or supper, and maybe some fries and a Coke to go with it. Many restaurants are well-known for making their speciality burgers in a particular style. Preparation changes from one establishment to the next. But what exactly makes a burger taste so good? They will taste vary depending on where you go, but they are all built the same. It is made up of a bun, a ground meat patty, and various toppings like cheese, onion slices, lettuce, and other sauces.

They are so soft yet crunchy, fresh and juicy that I love eating them. Even though there are many kinds of burgers, my favourite one is a chicken burger. The chicken patty gives the burger a juicy taste and it tingles my taste buds every time I eat it. I can already smell and taste it in my mouth as soon as I walked inside McDonald’s or any other restaurant that serves chicken burgers. As soon as I take a huge mouthful of it, I forget about any problems or troubles that are going on in the outer world and concentrate my entire concentration just on my chicken burger.

I love eating a burger which is filled with cheese and vegetables . The more vegetables you add, the better it tastes. My personal favourite is lettuce. It gives the burger the right amount of freshness and crunchiness.

I always eat my burger with ketchup. Most importantly, the thing I love about eating burgers is that I get to eat French fries along with them. They work as a great side to the dish and also make my stomach full.

Even though I liked eating a burger from a famous fast food joint, nothing beats the chicken burger my mother makes at home. She prepares everything from scratch, even the burger. Thus, it is extremely fresh and healthy too.

I know and feel that burgers have the great flavour and taste that would make anyone’s stomach pleased after a long day of work. I can tell by the reactions on people’s faces when they order their preferred burger variant. Overall, I don’t believe any other fast food will taste as good as a chicken burger. It’s just difficult to think that something will triumph in the future. As a result, I consider my favourite dish to be the best ever created.

A Great Variety

Perhaps the great thing about burgers is the great variety they offer. It has options for all people, who prefer vegetarian, non-vegetarian and even vegans. Thus, you can select the patty of your burger and dive right in.

There are a large number of burger joints being started in every corner of the city, each serving a variety of their own specialised and self-curated recipes. Burgers that are health-friendly and a go-to with a diet are also being introduced by these newly upcoming burger places. There are a lot many burger cafes that give their customers the choice to create their own burgers by providing them with a choice between patties, fillings, veggies, sauces as well as the number of burger layers they want.

Even though my personal favourite is a chicken burger, I also enjoy eating cheeseburgers and vegetable burgers. For me, all burgers taste delicious. Whenever we go out to eat with friends , I always order a burger.

My friends who do not eat non-vegetarian also eat burgers thanks to the great variety it offers. When we order food at home, we make sure to offer all kinds of burgers from cheeseburgers to chicken burgers, so that we get a taste of everything in our meal. Thus, I love burgers and their great variety makes it better.

Get the huge list of more than 500 Essay Topics and Ideas

Conclusion of My Favorite Food Essay

Even though my favourite food is a burger, I enjoy other foods as well like Pizza and Pasta. However, I feel when it comes to eating daily, nothing beats homemade food. The food we eat daily is what helps us gain energy. We cannot eat our favourite food daily as it will become boring then, but our staple food is something we enjoy eating on an everyday basis.

FAQ of My Favorite Food Essay

Question 1: Why do we need food?

Answer 1: We need food because it provides nutrients, energy for activity, growth. Similarly, all functions of the body like breathing, digesting food, and keeping warm are made possible because of food. It also helps in keeping our immune system healthy.

Question 2: Should you eat your favourite food all the time?

Answer 2: No, never. Favourite foods are meant to be enjoyed when there is any special occasion, or when you are tired of your regular homemade food. Eating too much of your favourite food will make your taste buds adjust to it and eventually, it will not remain our favourite. Excess of anything is bad and the same goes for our favourite food. Thus, we must eat it occasionally so that it remains our favourite.

Question 3: Is fast food healthy? Should we not consume fast food at all?

Answer 3: Fast food is often high in calories, sodium, and harmful fat, with one meal frequently providing enough for a whole day. It is also deficient in nutrients and nearly devoid of fruit, vegetables, and fibre. That doesn’t mean you should completely avoid fast food. It is feasible to eat fast food without jeopardising your healthy diet. Take advantage of the nutritious side dishes available at many fast-food places. Look for meals that include lean proteins, vegetables, and fibre, and avoid anything that is supersized.

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My Favorite Food Essay & Paragraph

“My Favorite Food Essay” and “My Favorite Food Paragraph” is a popular topic for students’ writing practice and very potential test question in school. Here are “My Favorite Food Essay” in 100, 150, 200, 250, 300 words and “My Favorite Food Paragraph” in 100, 150, 200, 250, 300 words on some of the popular foods around the world, such as Pizza, Sushi, Biryani and Tacos.

Table of Contents

My Favorite Food Essay, 100 Words

My favorite food is pizza. I love the combination of its crispy crust, tangy tomato sauce and gooey melted cheese.

Pizza is a versatile food that can be enjoyed for any meal of the day. There is no other food I compare to the taste and smell of a freshly baked pizza. Pizza is easy to eat and share with friends and family.

The best thing about pizza is that it’s a food that brings people together, whether it’s a quick lunch or a late night snack. No matter how much I eat, I never fail to feel hungry when my favorite pizza is in front of me.

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My Favorite Food Paragraph, 100 Words

My favorite food is pizza. I love the combination of the crispy crust, the tangy tomato sauce, and the gooey melted cheese. I also enjoy experimenting with different toppings, such as pepperoni, mushrooms, and onions. The best part about pizza is that it’s a versatile dish that can be enjoyed for any meal of the day. Whether it’s a quick lunch or a late-night snack, pizza always hits the spot. The aroma of a freshly baked pizza is a treat that I can never get enough of. I think pizza is the perfect food, as it’s delicious, satisfying, and easy to share with friends and family.

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My Favorite Food Essay, 200 Words

Sushi is a traditional Japanese dish that has become popular worldwide, and I am grateful to have access to it in my city. Eating sushi is not only a treat for my taste buds but also a cultural experience. I love learning about the different types of fish and their preparation methods. Sushi chefs are true artists, and I have great respect for their craft.

Sushi is also a great food to share with others. Whether it’s a casual dinner with friends or a special occasion, sushi always brings people together. The communal nature of sushi is something that I truly appreciate. I always feel satisfied after a sushi meal, both in terms of taste and in terms of social connection. Overall, sushi is my all-time favorite food and a constant source of joy and pleasure.

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My Favorite Food Essay & Paragraph (Sushi)

My Favorite Food Paragraph, 200 Words

My favorite food is sushi. The combination of fresh fish, sticky rice, and seaweed is a perfect balance of flavors and textures. Each sushi roll is a work of art, carefully crafted by the chef with a variety of ingredients. I love trying new sushi rolls and discovering new flavor combinations. Not only is sushi delicious, but it is also healthy and low in calories. Sushi is a traditional Japanese dish that has become popular worldwide, and I am grateful to have access to it in my city. Eating sushi is not only a treat for my taste buds but also a cultural experience. I love learning about the different types of fish and their preparation methods. Sushi chefs are true artists, and I have great respect for their craft. Sushi is also a great food to share with others. Whether it’s a casual dinner with friends or a special occasion, sushi always brings people together. The communal nature of sushi is something that I truly appreciate. I always feel satisfied after a sushi meal, both in terms of taste and in terms of social connection. Overall, sushi is my all-time favorite food and a constant source of joy and pleasure.

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My Favorite Food Essay, 250 Words

Introduction: My favorite food is Biryani. It is a delicious and popular dish that is enjoyed by people all over the world. It is a type of rice dish that is usually made with meat, fish, or vegetables, along with a variety of spices and herbs. Biryani is a perfect combination of flavors and textures, and it is one of my favorite foods.

Origins: Biryani has its origins in the Indian subcontinent and is believed to have been brought to the region by traders from the Middle East. Over time, the dish has evolved and adapted to the local cuisine, with different regions having their own unique variations of the dish.

Ingredients: Biryani is made with a variety of ingredients, including rice, meat or fish, vegetables, and a variety of spices and herbs. Some of the most common spices used in biryani include cumin, coriander, turmeric, cinnamon, and ginger. The meat or fish is usually marinated in a mixture of yogurt and spices before being cooked with the rice.

Preparation: Biryani is traditionally prepared by cooking the rice and meat or fish separately before layering them in a pot and cooking them together. This allows the flavors to meld together and results in a dish that is both flavorful and comforting.

Conclusion: Biryani is a delicious and satisfying dish that is enjoyed by people all over the world. Its unique combination of flavors and textures make it a perfect meal for any occasion. Whether you’re looking for a comforting home-cooked meal or a delicious dish to share with friends and family, biryani is sure to please.

My Favorite Food Essay & Paragraph (Biryani)

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My Favorite Food Paragraph, 250 Words

My favorite food is Biryani, a delicious and popular dish that is enjoyed by people all over the world. It is a type of rice dish that is usually made with meat, fish, or vegetables, along with a variety of spices and herbs. Biryani has its origins in the Indian subcontinent and is believed to have been brought to the region by traders from the Middle East. Over time, the dish has evolved and adapted to the local cuisine, with different regions having their own unique variations of the dish. I love Biryani because it has a perfect combination of flavors and textures. The combination of rice, meat or fish, vegetables, and a variety of spices and herbs creates a unique taste that is both flavorful and comforting. I also appreciate the fact that it is a versatile dish, and can be enjoyed with different meats like chicken, beef, lamb or even seafood. The way the ingredients are layered and cooked together, creates a unique flavor and aroma that is hard to resist. The soft, fluffy rice paired with the tender meat or fish and the flavorful spices, makes for a perfect meal. Biryani is a dish that can be enjoyed on any occasion, whether it’s a special celebration or a casual get together with friends and family. It’s a dish that brings people together and is always a crowd-pleaser. Overall, Biryani is a delicious and satisfying dish that I can never get enough of.

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My Favorite Food Essay, 300 Words

Introduction: Tacos are a traditional Mexican dish that is made with a corn or wheat tortilla, filled with various meats, vegetables, and toppings. They are a staple food in Mexican cuisine and have become increasingly popular all over the world. Tacos are my favorite food because of their versatility, flavor, and cultural significance.

Versatility: One of the things I love about tacos is their versatility. They can be filled with a variety of meats, such as chicken, beef, or pork, as well as vegetables, like lettuce, tomatoes, and avocado. The toppings can also be mixed and matched to suit personal tastes. This allows for endless possibilities, and every time I eat tacos, it feels like a new and exciting experience.

Flavor: Another reason I love tacos is the flavor. The combination of warm tortilla, savory meat, and fresh toppings creates a perfect balance of flavors and textures. The spices used in Mexican cuisine, like cumin, chili powder, and cilantro, give the tacos a unique and delicious taste. Tacos are also often served with salsa, guacamole, and sour cream, which adds an extra layer of flavor and texture.

Cultural Significance: Tacos also hold a lot of cultural significance for me. They are a traditional Mexican dish that has been passed down for generations. Eating tacos is a way for me to connect with my heritage and learn more about my culture. I also appreciate how tacos have become a global phenomenon and how they’ve been embraced by different cultures and communities.

Conclusion: Tacos are my favorite food for many reasons. They are versatile, delicious, and culturally significant. Whether it’s a quick lunch or a sit-down dinner, tacos always hit the spot. They are a comforting and satisfying dish that brings people together and I can’t get enough of them.

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My Favorite Food Paragraph, 300 Words

My favorite food is Tacos, a traditional Mexican dish that is made with a corn or wheat tortilla, filled with various meats, vegetables, and toppings. Tacos are my favorite food because of their versatility, flavor, and cultural significance. Tacos can be filled with a variety of meats, such as chicken, beef, or pork, as well as vegetables, like lettuce, tomatoes, and avocado. The toppings can also be mixed and matched to suit personal tastes. This allows for endless possibilities, and every time I eat tacos, it feels like a new and exciting experience. The combination of warm tortilla, savory meat, and fresh toppings creates a perfect balance of flavors and textures. The spices used in Mexican cuisine, like cumin, chili powder, and cilantro, give the tacos a unique and delicious taste. Tacos are also often served with salsa, guacamole, and sour cream, which adds an extra layer of flavor and texture. Tacos also hold a lot of cultural significance for me. They are a traditional Mexican dish that has been passed down for generations. Eating tacos is a way for me to connect with my heritage and learn more about my culture. I also appreciate how tacos have become a global phenomenon and how they’ve been embraced by different cultures and communities. Tacos are also a versatile food, not only can be filled with different meats and vegetables, but also can be made in different styles, such as soft or hard shell tacos, fish or shrimp tacos, and even breakfast tacos. The possibilities are endless and they can be enjoyed in any time of the day. Overall, tacos are a comforting and satisfying dish that brings people together and I can’t get enough of them.

FAQ about My Favorite Food Essay & Paragraph

We need food to provide our bodies with the nutrients and energy they require to function properly. These nutrients include carbohydrates, proteins, fats, vitamins, and minerals. Without enough of these nutrients, our bodies can’t grow and repair tissues, produce energy, or properly regulate functions such as our immune systems and metabolism.

It’s okay to enjoy your favorite foods as part of a balanced diet, but it’s important to remember that variety is key to a healthy diet. Eating the same foods repeatedly can lead to nutrient deficiencies and make your meals less enjoyable. It’s important to include a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats in your diet to ensure that you’re getting all the necessary nutrients. Additionally, having a balance diet can also help prevent chronic disease.

Fast food is often high in calories, saturated fat, sugar, and sodium, which can contribute to weight gain and an increased risk of chronic health conditions such as heart disease, diabetes, and high blood pressure when consumed in excess. It is important to be aware of the nutritional content of the fast food you are eating and make informed choices.

Eating fast food occasionally as part of a balanced diet is generally okay. However, it is not recommended to make a regular habit of eating fast food, as it can contribute to nutrient deficiencies and displace healthier food choices. Instead, it’s better to prepare meals at home using fresh, whole ingredients, which can be more nutritious and allow you to control the ingredients and portion sizes.

When writing about your favorite food, it’s important to be descriptive and use sensory language to convey the taste, texture, and appearance of the food. Here are a few tips on how to write about your favorite food:

Start by describing the appearance of the food. What does it look like? Is it colorful or monochromatic? Is it smooth or chunky?
Next, describe the texture of the food. Is it crunchy, chewy, or soft? How does it feel in your mouth?
Then, describe the taste and flavor of the food. What are the dominant flavors? Are they sweet, savory, spicy, or sour? Are there any unique or interesting flavors that make this food special?
Share the history and cultural background of the food. It can be interesting for the reader to know where it comes from and how it is traditionally consumed
Finally, explain why it is your favorite food. What is it about this food that you love? How does it make you feel? How often do you eat it?

Remember to be honest, specific, and use vivid language to make your writing come alive.

It is hard to make a list of the 10 most favorite foods in the world as different cultures have different tastes, preferences and cuisines. However, here is a list of some foods that are popular and well-loved globally:

Pizza – a dish made with a wheat flour base, topped with tomato sauce, cheese, and various toppings.
Sushi – a Japanese dish made with vinegared rice, raw fish, and vegetables.
Pasta – a dish made from wheat flour, eggs, and water, usually served with a sauce.
Tacos – a Mexican dish made with a tortilla, filled with meat, beans, cheese, and vegetables.
Fried Chicken – a dish made by marinating chicken in a mixture of spices and flour before deep-frying it.
Curry – a dish made with a combination of spices, vegetables and meat or fish, originating from South Asia.
BBQ ribs – a dish made by grilling or smoking meat, usually pork, with a barbecue sauce.
Pho – a Vietnamese dish made with rice noodles, meat, and a flavorful broth.
Ramen – a Japanese dish made with Chinese-style wheat noodles, meat, and vegetables in a broth.
Hummus – a Middle Eastern dip made from chickpeas, tahini, olive oil, lemon juice, and spices.

Again, this is not an exhaustive list, and there are many other delicious and popular foods from around the world that could be included.

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A teacher, writer and blogger, started allparagraph noting students search online for paragraphs on various topics, short and simple essays , edifying stories and other materials of study . In composing these lessons we have tried to use as simple language as possible, keeping young students in mind. If you find any text inappropriate, please let us know so we can make it more useful through necessary corrections and modifications. Thank you!

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Best Chinese Restaurants near Iron Wok in Moscow, ID

2010 S Main St, Moscow, ID 83843

1 . Iron Wok

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“Pretty decent Chinese food! The flavor is very authentic. Love the salted fish fried rice!” more

Outdoor seating

2 . Chang Sing Restaurant

“5 stars for super yummy Chinese in the Pullman/Moscow area!” more

3 . Young’s Alley

“The food was so great! authentic chinese food! I loved everything and the tea of the boba tasted...” more

4 . Mein Bowl

“8 dollars for a rice bowl that tasted expired and had to be thrown out. Only reason ill be back is with the health department if I come down with food…” more

5 . Panda Express

“Panda Express - five stars This is my dad's favorite place to eat bargain Chinese food.” more

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"We love this place so much. Great food for a great price, we always take home leftovers. The people are so sweet and the atmosphere is very calm and nice. A real moscow institution, if you're craving yummy food stop by and get the lemon chicken!! Our favorite"

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I reviewed my Yale admissions file to see what the Ivy League school really thought about my application. What I learned surprised me.

I reviewed my Yale admissions file to see what the Ivy League school thought about my application.
Most of my scores weren't that impressive, but they really liked my genuine attitude and excitement.
Reviewing my application reminded me how far I have come as a student.

"Brian spoke so fast it was electrifying."

This was the first quote from my Yale interviewer. She wrote those words in my admissions file, a document I finally got my hands on three years after being accepted into Yale University .

I remember that interview like it was yesterday. It was a Zoom call — my application cycle happened at the crux of pandemic remote learning — and I was wearing my father's old, oversize dress shirt. The interviewer was lovely. Some of my answers to her questions probably didn't make sense, and she was right. I definitely forgot to breathe in between my sentences.

But viewing my admissions file years later gave me a peek into what my interviewer was actually thinking that day, and I learned what really got me into Yale.

I reviewed my application as a junior with the registrar

Every student in the US can review their college admissions file under the Family Educational Rights and Privacy Act. I emailed my university registrar, and within 45 days, a member of their support staff reached back out to schedule a virtual meeting. Picture-taking and recording were not allowed, so I jotted notes by hand.

There was very little verbal interaction between me and the staff member. She screen-shared my admissions file and let me read in silence. Something told me she understood the emotional weight of this moment for students, and I appreciated that. It is intimidating for any teenager to package their identity into a 650-word common application essay and a questionnaire — but it is arguably even more so to witness retrospectively how everything was judged.

I got a behind-the-scenes look into Yale admissions when they read my application

Each aspect of my application was rated out of nine points. My readers gave me a six for my extracurriculars and for my first teacher recommendation. They gave me a seven for my second teacher recommendation and my counselor's recommendation. I received an "outstanding" for my interview and a 2++ for my overall rating. The overall rating is given on a scale from 1 to 4, with 1 being the highest, and pluses were a good sign.

The process reminded me how far I have come

Coming from an underserved household where no one had gone to college, I had always looked at the Ivy League application process skeptically.

Without the resources to enroll in SAT test prep and the financial safety net to pursue unpaid leadership positions and resume-boosting activities at school, I had doubted the "holistic" admissions process many colleges boast. My critiques about Yale remain numerous.

But at least in their comments, the admissions committee gave me grace in that they reviewed my application in light of my circumstances. I might never know exactly what happened in that reading room. Still, a couple of lessons ring true, based on my own viewing experience and my conversations with others who had done the same: Good character and potential are the key; I didn't need to be perfect.

And finally, I — not anyone else — needed to give me the fighting chance of applying in the first place.

"GPA is outstanding, especially in context," an admissions officer said. "This is a home run."

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2018 Primetime Emmy & James Beard Award Winner

A History of Moscow in 13 Dishes

Jun 06 2018.

War, hunger, and some of the world’s great doomed social experiments all changed the way that Moscow eats.

Moscow, the European metropolis on Asia’s western flank, has always been a canvas for competing cultures. Its cuisine is no different. The ancient baselines of winter grains, root vegetables, and cabbage acquired scaffolding from both directions: eastern horsemen brought meat on sticks, western craftsmen brought pastries, and courtly French chefs came and drowned it all in cream.

History has a place on the plate here, as well: war, hunger, and some of the world’s great doomed social experiments from Serfdom to Communism to Bandit Capitalism all changed the way that Moscow eats. So in the spirit of all of those grand failures, we—a Russian chef and an American writer—will attempt here to reduce the towering history of this unknowable city to 13 dishes, with some Imperial past but a special emphasis on the more recent decades of culinary paroxysms as Moscow emerged from its Soviet slumber.

Olivier Salad

To visualize the long marriage between French and Russian cuisines, picture Peter the Great, on a diplomatic sojourn to Paris in 1717, a “ stranger to etiquette ”, meeting the 7-year-old boy-king Louis XV and lifting him in the air out of sheer elán. These things were simply not done, and yet, there they were. Peter’s joyful (and often envious) fascination with all things French took hold, among other places, in the kitchen. He brought French chefs back to his palaces, and then the lesser nobility followed suit, and when the first restaurants emerged in Moscow, they also spoke French. The Hermitage Restaurant, which was open from 1864 until history intervened in 1917, had a Francophone Belgian named Lucien Olivier as a chef, and he made a salad that was a perfectly unrestrained combination of French flavors and Russian ingredients: grouse! Veal tongue! Proto-mayonnaise! The ingredients now tend toward the pedestrian—boiled beef, dill pickles, various vegetables all bound with mayonnaise—and it has become a staple of Russian cuisine, especially on New Year’s. And yes, if you’ve ever seen the lonely Ensalada Rusa wilting behind the sneezeguard of a Spanish tapas bar, that is supposed to be a successor to the Olivier. But in Moscow, you should eat Matryoshka ’s version, which is not the original recipe but has some of that imperial richness: crayfish, quail, sturgeon caviar, and remoulade, all under a translucent aspic skirt, for 990₽ ($16).

There’s a type of expression around bottling things—bottled lightning, summer in a jar, etc.—that feels very apt here. What exactly is bottled with vareniye (jam)? A lot more than just fruit. These jams, which tend to be thinner than western varieties—with whole berries or fruit chunks in syrup—are bottled with a lot of Russian identity. There’s the Russian love of countryside. Deep dacha culture of summer cottages and personal orchards. Traditional naturopathy (raspberry vareniye taken with tea will fight fever). And above all, friendship is bottled here— vareniye made from the overabundance of fruit at one’s dacha is the most typical Russian gift, real sharing from real nature, even in the often-cynical heart of Europe’s largest megacity. Visitors who are short on lifelong friendships in Moscow can pick some up fine vareniye at any Lavka Lavka shop (we recommend the delicate young pine cone jam) or, curiously enough, at many Armenian stores.

Borodinsky Bread

The clinical-sounding title of Lev Auerman’s 1935 classic Tekhnologiya Khlebopecheniya ( Bread Baking Technology) doesn’t promise scintillation. But Auerman’s recipe for rye bread changed Russian bread forever. An older legend had it that the bread was baked dark for mourning by a woman widowed in the battle of Borodino in 1812, but the real birth of the bread came from Auerman’s recipes. A modification on sweet, malted Baltic breads, Auerman’s Borodinsky bread was 100% rye and used caraway or anise. The recipe has evolved a bit—today it is 80% rye and 20% wheat high extraction flour and leans more on coriander than caraway. But its flavor profile (sweet, chewy) as well as its characteristic L7 mold —a deep brick of bread—has made it easily identifiable as the traditional, ubiquitous, every-occasion bread of Moscow. You can buy it everywhere, but the Azbuka Vkusa high-end markets have a reliably good sliced version.

Buckwheat Grechka

Look closely at those Russians who have followed their money to live in London, or are vacationing in Cyprus or Antalya. See the slight melancholy that not even cappuccinos or sunshine can erase. It’s not because Russians are gloomy by nature; it’s probably because there is no real grechka outside of Russia and Ukraine, and that is devastating. Buckwheat grain and groats— grechka (or grecha in Saint Petersburg)—are deep in the culture. It’s a wartime memory: May 9 Victory Day celebrations feature military kitchens serving buckwheat like they did at the front. It’s a little slice of Russian history that lies somewhere between oatmeal and couscous. In Moscow, eat it at Dr. Zhivago with milk (180₽/US$2.90) or mushrooms (590₽/US$9.50), and rejoice.

Mimoza Salad

This fantastically expressive egg-and-canned-fish salad is a testament to Soviet ingenuity—it’s the ultimate puzzle to make a drastically limited food chain sparkle—and the universal human thrill of layering foods. The geological creation starts with a base layer of fish, then layers of grated cooked potato, mayonnaise, shredded cheese, grated carrots, sweet onion, diced egg whites and then capped with a brilliant yellow crumble of boiled egg yolk. It sits there on the plate, dazzling like the flowering mimosa tree it is named after. The taste? Well, it’s comfort food. Pick some up to go at any Karavaev Brothers location —the excellent deli chain sells it for 650₽ (US$10.40) a kilo.

It seems odd, almost impossible, to imagine a time in Russia before shashlik. It’s meat on a stick, something that all humans should have had on the menu since at least the time of Prometheus. But shashlik as we know it know—cubes of marinated meat cooked with vegetables over a mangal grill—didn’t really take off in Russia until the early 1900s. And due to a lack of suitable meat in much of the Soviet era (there were no meat cattle herds, only dairy), we’re starting the clock on shashlik in the late Soviet period. Despite its relatively recent (re)appearance, it is now the ubiquitous grill phenomenon of Russia, a welcome ritual of summer.

Much of Russian cuisine has borrowed heavily from Central Asia and further east over the millennia ( pelmeni anyone?), but plov is a striking example of an entire eastern dish making its way directly into Russian households. With the collapse of the Soviet Union and upheaval in many Central Asian Soviet Republics, mass economic migration to Moscow took off in the late 80s and early 90s. Central Asians today are the lifeblood of the Moscow labor force (part of up to 10-12 million Central Asian migrants living in Russia), and plov—rice steamed in stock with meat and vegetables—has jumped from the migrant communities to the homes of Muscovites everywhere. It has developed an unfortunate reputation for being a food that even finicky kids will eat, so there is a lot of harried domestic plov being made. But you can get a fully expressed Uzbek version at Danilovsky Market, online at plov.com , or at Food City—the surf-and-turf Tsukiji of Moscow.

The Big Mac

So many of the difficulties in American-Russian relations come down to one foundational attitude problem: The Americans (that’s half of this writing duo) were incredibly, distressingly smug through the entire fall of the Soviet Union. We mistook Soviet failure for an American victory, and that made all the difference. What does that have to do with a Big Mac? Well, when Russia’s first McDonald’s opened on Pushkinskaya in 1990 and 5000 people turned out to wait in line for the first taste of America, we back home in the states mistook it for culinary and commercial superiority. But there was something more complicated happening: Russians had been denied Western goods for so long and with such force that any outside identity was much-needed oxygen. And the long-term victory, as McDonald’s has continued to thrive in post-Soviet Russia, really belongs to the local franchise, which used higher-quality ingredients than in the U.S. and created a chain that was successful not because of its American identity but because of its Russian modifications. We wouldn’t recommend eating at any McDonald’s, especially not when there is Teremok for your fast-food needs, but having a soda in the original location is one way to sit and ponder the sin of hubris. And to use the free toilet and Wi-Fi.

The crown jewel of Levantine meat preparations, perhaps the single greatest street meat in the world: Shawarma. It first came to Moscow with a shawarma joint across from the Passazh mall, opened in the early 90s by Syrian cooks who dazzled masses with their sizzling, spinning, spiced meat emporium. Lines that stretched into the hundreds of people weren’t uncommon in those heady early days. And even though the original spot closed many years ago, Moscow shawarma only grew from there, mutating into the beast it is today, where you’re likely to find chicken, cabbage, mayo and a thin tomato sauce all combining to make the Levant a distant memory.

Fish Tartare aka Sashimi

One result of the aforementioned American smugness is that the West seemed surprised at how rapidly 1990s Russia assimilated some of the most hardcore capitalist traits, including but not limited to conspicuous consumerism. Moscow’s new elite was very, very good at that. What could be more conspicuous that recreating a restrained, exclusive seafood cuisine from Japan in the chaotic, landlocked megacity of Moscow? The very improbability of high-end sushi and sashimi in Moscow fueled much of its allure, and even though the trends have moved on from sushi, you can still tell the emotional attachment that the oligarch class has to those formative wastes of money. Sumosan restaurant started in Moscow back in 1997 and has since expanded to Monte Carlo and Londongrad , where they serve a dish that they call Fish Tartare, among others, in their restaurants and through their private jet catering service.

Blue Cheese roll

If the early elite sushi restaurants in Moscow were the frivolous edge of a food phenomenon, then Yakitoriya , a chain which started in the late 1990s, democratized it with affordable sushi rolls geared to local tastes. The Blue Cheese Roll, available now on their menu, seems like the apex (or nadir) of the Russianized roll: salmon, smoked eel, cucumber, cream cheese, Blue Cheese sauce. It might not be Jiro’s dream, but a true Russian middle class, one that can work honestly, earn meaningful salaries, and have a freaky sushi roll at the end of the week just like the rest of us—that’s something worthing dreaming for. Blue Cheese Roll, Yakitoriya, 417₽ (US$6.70)

If you’re American, have you ever wondered why tacos took over middle America but sopes remain virtually unknown? It’s curious how a country can assimilate some foods from their neighbors and but remain blissfully ignorant of others. That may explain what took place two years ago in Moscow, when the city seemingly discovered, as if for the first time, the bagged awesomeness that is khinkali , a soup dumpling from Russia’s southern neighbor Georgia. It became very trendy very quickly, and khinkali joints sprouted across Moscow like griby after a rain. But it wasn’t just that dish: what they were serving was a bit of the imagined southern, sybaritic lifestyle of the Caucasus, as promised in restaurant names like Est’ Khinkali Pit Vino ( Eat Khinkali Drink Wine ). Your best bets are at the stately Sakhli , around 100₽ (US$1.60) per soft, fulsome dumpling, or the more modernized Kafe Khinkalnaya on Neglinnaya Street , 100₽ (US$0.80) a dumpling.

We have named burrata—yes, that Italian alchemy of cheese and cream—the Perfect Dish of Moscow 2018, if only because it is the Dish of the Moment, ready to be enjoyed at the height of its faddishness now, and equally ready to be replaced when the city decides to move on. Read Anna Maslovskaya’s masterful breakdown of why—and where—to eat burrata in Moscow.

Top image: Olivier salad with chicken. Photo by: Kvector /Shutterstock

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Israel’s Deadly Airstrike on the World Central Kitchen

The story behind the pioneering aid group and how it mistakenly came under attack..

From “The New York Times,” I’m Michael Barbaro. This is “The Daily.”

The Israeli airstrike that killed seven aid workers delivering food in Gaza has touched off outrage and condemnations from across the world. Today, Kim Severson on the pioneering relief crew at the center of the story, and Adam Rasgon on what we’re learning about the deadly attack on the group’s workers. It’s Thursday, April 4.

Kim, can you tell us about the World Central Kitchen?

World Central Kitchen started as a little idea in Chef José Andrés’ head. He was in Haiti with some other folks, trying to do earthquake relief in 2010. And his idea at that point was to teach Haitians to cook and to use solar stoves and ways for people to feed themselves, because the infrastructure was gone.

And he was cooking with some Haitians in one of the camps, and they were showing him how to cook beans the Haitian way. You sort of smash them and make them a little creamy. And it occurred to him that there was something so comforting for those folks to eat food that was from their culture that tasted good to them. You know, if you’re having a really hard time, what makes you feel good is comfort food, right? And warm comfort food.

So that moment in the camp really was the seed of this idea. It planted this notion in José Andrés’ mind, and that notion eventually became World Central Kitchen.

And for those who don’t know, Kim, who exactly is Chef José Andrés?

José Andrés is a Spanish chef who cooked under some of the Spanish molecular gastronomy greats, came to America, really made his bones in Washington, DC, with some avant-garde food, but also started to expand and cook tapas, cook Mexican food. He’s got about 40 restaurants now.

Yeah. And he’s got a great Spanish restaurant in New York. He’s got restaurants in DC, restaurants in Miami.

Come with me to the kitchen. Don’t be shy.

He’s also become a big TV personality.

Chef, are you going to put the lobster in the pot with the potatoes?

We’re going to leave the potatoes in.

Leave the potatoes in!

He’s one of the most charismatic people I’ve ever been around in the food world.

He’s very much the touchstone of what people want their celebrity chefs to be.

So how does he go from being all those things you just described, to being on the ground, making local comfort food for Haitians? And how does this all go from an idea that that would be a good idea, to this much bigger, full-fledged humanitarian organization?

So he started to realize that giving people food in disaster zones was a thing that was really powerful. He helped feed people after Hurricane Sandy, and he realized that he could get local chefs who all wanted to help and somehow harness that power. But the idea really became set when he went to Houston in 2017 to help after Hurricane Harvey.

And that’s when he saw that getting local chefs to tap into their resources, borrowing kitchens, using ingredients that chefs might have had on hand or are spoiling in the fridge because the power is out and all these restaurants needed something to do with all this food before it rotted — harnessing all that and putting it together and giving people well-cooked, delicious — at least as delicious as it can be in a disaster zone — that’s when World Central Kitchen as we know it today sort of emerged as a fully formed concept.

The first pictures now coming in from Puerto Rico after taking a direct hit — Hurricane Maria slamming into the island. And as you heard, one official saying the island is destroyed.

Shortly after that, he flew to Puerto Rico, where Hurricane Maria had pretty much left the entire island without water and in darkness.

He flew in on one of the first commercial jets that went back in. He got a couple of his chef buddies whose kitchens were closed, and they just decided to start cooking. They were basically just serving pots of stew, chicken stew, in front of the restaurants.

The lines got longer. And of course, chefs are a really specific kind of creature. They really like to help their community. They’re really about feeding people.

So all the people who were chefs or cooks on the ground in Puerto Rico who could wanted to help. And you had all these chefs in the States who wanted to fly down and help if they could, too. So you had this constant flow of chefs coming in and out. That’s when I went down and followed him around for about a week.

And what did you see?

Well, one of the most striking things was his ability to get food to remote places in ways the Salvation Army couldn’t and other government agencies that were on the ground couldn’t. You know, the Federal Emergency Management Agency, FEMA, doesn’t deliver food. It contracts with people to deliver food.

So you have all these steps of bureaucracy you have to go through to get those contracts. And then, FEMA says you have to have a bottle of water and this and that in those boxes. There’s a lot of structure to be able to meet the rules and regulations of FEMA.

So José doesn’t really care about rules and regulations very much. So he just got his troops together and figured out where people needed food. He had this big paper map he’d carry around and lay out. And he had a Sharpie, and he’d circle villages where he’d heard people needed food or where a bridge was out.

And then he would dispatch people to get the food there. Now, how are you going to do that? He was staying in a hotel where some National Guard and military police were staying to go patrol areas to make sure they were safe. He would tuck his big aluminum pans of food into the back of those guys’ cars, and say, Could you stop and drop these off at this church?

During that time in Puerto Rico, he funded a lot of it off of his own credit cards or with cash. And then he’s on the phone with people like the president of Goya or his golf buddies who are well-connected, saying, hey, we need some money. Can you send some money for this? Can you send some money for that?

So he just developed this network, almost overnight. I mean, he is very much a general in the field. He wears this Orvis fishing vest, has cigars in one pocket, money in the other. And he just sets out to feed people.

And there were deliveries that were as simple as he and a couple of folks taking plastic bags with food and wading through a flooded parking lot to an apartment building where an older person had been stuck for a few days and couldn’t get out, to driving up to a community that had been cut off. There was a church that was trying to distribute food.

We drive through this little mountain road and get to this church. We start unloading the food, and the congregation is inside the church. José comes in, and the pastor thanks him so much. And the 20 people or so who are there gather around José, and they begin praying.

And he puts his head down. He’s a Catholic. He’s a man who prays. He puts his head down. He’s in the middle of these folks, and he starts to pray with them. And then, pulls out his map, circles another spot, and the group is off to the next place.

And when Russia invades Ukraine, he immediately decided it was time for World Central Kitchen to step into a war zone. You know, so many people needed to eat. So many Ukrainians were crossing the border into Poland.

There are refugees in several countries surrounding Ukraine. So a lot of the work that they did was feeding the refugees. They set up big operations around train stations, places where refugees were coming, and then they were able to get into cities.

One of their operations did get hit with some armaments early on. Nobody was hurt badly. But I think that was the first time that they realized this was an actually more dangerous situation than perhaps going in after there’s been an earthquake.

But the other thing that really made a difference here is, José Andrés and World Central Kitchen would broadcast on social media, live from the kitchens. In the beginning, he’d be holding up his phone and saying, we put out 3 million meals for the people of Puerto Rico, chefs for Puerto Rico. It was very infectious.

And now, one of the standard operating procedures for people who are in the World Central Kitchens is to hold up the phone like that — you can see the kitchen, busy in the back — and talk about how many meals they’ve served. They have these kind of wild meal counts, which one presumes are pretty accurate. But they’re like, we served 320,000 meals this morning to the people of Lviv.

I mean, that scale seems important to note. This is not the kind of work that feeds a few people and a few towns. When you’re talking about 300,000 meals in a morning, you’re talking about something that begins, it would seem, to rival the scope and the reach of the groups that we tend to think of as the most important in the disaster-relief world.

Absolutely. And the meals — there are lots and lots and lots of meals. But also, World Central Kitchen hires local cooks. They’ll hire food truck operators, who obviously have no work, and pay them to go out and deliver the meals. They’ll pay local cooks to come in and cook. That’s what they do with a lot of their donations, which is very different than other aid organizations. And this then helps the local economy. He’s trying to buy as much local food as he can. That keeps the economy going in the time of a disaster. So that’s a piece of his operation that is a little different than traditional aid operations.

So walk us up to October 7, when Hamas attacked Israel. What does Chef José Andrés and the World Kitchen do?

Well, he had had such impact in Ukraine. And I think the organization itself thought that they had the infrastructure to now take food into another war zone. Gaza, of course, was nothing like Ukraine. But World Central Kitchen shows up. They’re nimble. They start to connect with local chefs.

Right now, they have about 60 kitchens in the areas around Gaza, and they’ve hired about 400 Palestinians to help do that. But getting the food into Gaza became the difficulty.

How do you actually get the food into the Gaza Strip? Large amounts of food that require trucks? You’ve got to realize, getting food into Gaza right now requires going through Israeli checkpoints.

And that slows the operation down. You might get eight trucks a day in, and that is such a small amount of food. And this has been incredibly difficult for any aid operations.

So World Central Kitchen, playing on the experience that they had in a war zone and working with government entities and trying to coordinate permissions — they took that experience from Ukraine and were trying to apply it in the Gaza Strip. Now, they had worked for a long time with Israeli officials. They wanted to make sure that they could get their food in.

And they decided that the best way to do it would be to take food off of ships, get it in a warehouse, and then get that food into Gaza. It took a long time to pull those permissions through, but they were able to get the permissions they needed and set this system up, so they could move the food fairly quickly into North Gaza.

And once they get those permissions, how big a player do they become in Gaza?

World Central Kitchen became a kind of a fulcrum point for getting food aid in to Gaza in a way that a larger and more established humanitarian aid operations couldn’t, in part because they were small and nimble in their way. So the amount of food they were moving maybe wasn’t as large as some of the more established humanitarian aid organizations, but they had so much goodwill. They had so much logistical knowledge.

They were working with local Palestinians who knew the food systems and who understood how to get things in and out. So they were able to find a way to use a humanitarian corridor to have permissions from the Israeli government, to be able to move this food back and forth. And that’s always been the secret to World Central Kitchen — is incredibly nimble. So —

Just like in Puerto Rico, they seemed to win over just about everybody and do the seemingly impossible.

Right. And World Central Kitchen says they delivered 43 million meals to Gazans since the start of the war. And I don’t think there was any other group that could have pulled this off.

Hey, this is Zomi and Chef Olivier. We’re at the Deir al-Balah kitchen. And we’ve got the mise en place. Tell us a little bit about it, Chef.

And then, this caravan, this fairly efficient caravan of armored vehicles, labeled with World Central Kitchen logo on the roof, on the sides — the idea was they head on — this humanitarian quarter, they head on this road. The seven people who went all in vests — three of whom are security people from Great Britain — you have another World Central Kitchen employee who has handled operations in Asia, in Central America. She’s quite a veteran of the World Central Kitchen operation.

And you have a young man who someone told me was like the Michael Jordan of humanitarian aid, who hooked up with World Central Kitchen in Poland. He was a hospitality student and had just become an indispensable make-it-happen guy. And you have a Palestinian guy who’s 25, a driver.

So this is the team. They have all the clearances. They have the well-marked vehicles. It seemed like a very simple, surgical kind of operation. And of course, now, as we know, it was anything but that.

After the break, my colleague Adam Rasgon on what happened to the World Central Kitchen workers in that caravan. We’ll be right back.

So Adam, what ends up happening to this convoy that our colleague Kim Severson just described from World Central Kitchen?

So what we know is that members of the World Central Kitchen had been at a warehouse in Deir al-Balah in the Central Gaza Strip. They had just unloaded about 100 tons of food aid that had been brought via a maritime route to the coast of the Gaza Strip. When they departed the warehouse, they were in three cars.

Two of the cars were armored cars, and one was a soft-skinned car, according to the organization. When the cars reached the coastal road, known as Al Rashid Street, they started to make their way south.

And what do we know about how much the World Central Kitchen would have told the Israeli military about their plans to be on this road?

Yeah. So the World Central Kitchen said that its movements were coordinated. And in military speak or in technical speak, people often refer to this as deconfliction. So basically, this process is something that not only the World Central Kitchen but the UN, telecommunications companies going out to repair damaged telecommunications infrastructure, others would use, where they basically provide the Israeli military with information about the people who are traveling — their ID numbers, their names, the license plate numbers of the cars they’ll be traveling in.

They’ll sort of explain where their destination is. And the general process is that the Israelis will then come back to them and say, you’re approved to travel from this time, and you can take this specific route.

And do we know if that happened? If the IDF said, you’re approved, use this route on this night?

So we heard from the World Central Kitchen that they did receive this approval. And the military hasn’t come out and said that it wasn’t approved. So I think it’s fair to assume that their movements were coordinated and de-conflicted.

OK. So what happens as this seemingly pre-approved and coordinated convoy trip is making this leg of the journey?

They started to make their way south towards Rafah. And the three cars suddenly came under fire. The Israeli army unleashes powerful and devastating strikes on the three cars in the convoy, most likely from a drone. The strikes rip through the cars, killing everyone inside.

Shortly thereafter, ambulances from the Palestine Red Crescent are dispatched to the location. They retrieve the dead bodies.

They bring those bodies to a hospital. And at the hospital, the bodies are laid out, and journalists start to report to the world that indeed, five members of the World Central Kitchen staff have been killed. And the Palestine Red Crescent teams were continuing to search for other bodies and eventually brought back two more bodies to the hospital for a total of seven people killed in these airstrikes.

And when the sun comes up, what does it end up looking like — the scene of these struck trucks from this convoy?

So early in the morning when the sun comes up, a number of Palestinian journalists headed out to the coastal road and started taking pictures and videos. And I received a series of videos from one of the reporters that I was in touch with, essentially showing three cars, all heavily damaged. One had a World Central Kitchen logo on top of it, with a gaping hole in the middle of the roof.

A second car was completely charred. You could barely recognize the structure of the car. The inside of it had been completely charred, and the front smashed.

And do we know if the strike on this convoy was the only strike happening in this area? In other words, is it possible that this convoy was caught in some kind of a crossfire or in the middle of a firefight, or does it appear that this was quite narrow, and was the Israeli army targeting these specific vehicles, whether or not they realized who was in it?

We don’t have any other indication that there was another strike on that road around that time.

What that suggests, of course, is that this convoy was targeted. Now, whether Israeli officials knew who was in it, whether they were aid workers, seems like a yet-unresolved question. But it does feel very clear that the trucks in this convoy were deliberately struck.

Yes. I do think the trucks in this convoy were deliberately struck.

What is the reaction to these airstrikes on this convoy and to the death of these aid workers?

Well, one of the first reactions is from the World Central kitchen’s founder, José Andrés.

Chef José Andrés, who founded World Central Kitchen, calling them angels.

He said he was heartbroken and grieving.

And adding the Israeli government needs to stop this indiscriminate killing.

And then, he accused Israel of using food as a weapon.

What I know is that we were targeted deliberately, nonstop, until everybody was dead in this convoy.

And he just seemed devastated and quite angry.

And so what is the reaction from not just World Central Kitchen, but from the rest of the world to this airstrike?

There’s, frankly, fury and outrage.

The White House says it is outraged by an Israeli airstrike that killed seven aid workers in Gaza, including one American.

President Biden, who has been becoming increasingly critical of Israel’s approach to this war — he came out and said that he was outraged and heartbroken.

Certainly sharper in tone than we have heard in the past. He says Israel has not done enough to protect aid workers trying to deliver desperately needed help to civilians. Incidents like yesterday’s simply should not happen. Israel also has not —

And we’re seeing similar outrage from foreign governments. The British Foreign Secretary David Cameron —

The dreadful events of the last two days are a moment when we should mourn the loss of these brave humanitarian workers.

— said that the airstrikes were completely unacceptable. And he called on Israel to explain how this happened and to make changes to ensure that aid workers could be safe.

So amid all this, what does Israel have to say about the attack — about how it happened, about why it happened?

The response from Israel this time was much different, compared to other controversial airstrikes on the Gaza Strip. Often, when we’re reporting on these issues, we’ll hear from the army that they’re investigating a given incident. It will take days, if not weeks, to receive updates on where that investigation stands.

There are instances where Israel does take responsibility for harming civilians, but it’s often rare. This time, the Prime Minister —

[NON-ENGLISH SPEECH]

— Benjamin Netanyahu comes out with a video message —

— saying that Israel had unintentionally harmed innocent civilians. And that was the first indication or public indication that Israel was going to take responsibility for what had happened.

The IDF works together closely with the World Central Kitchen and greatly appreciates the important work that they do.

We later heard from the military’s chief of staff. Herzi Halevi issued a video statement in English.

I want to be very clear the strike was not carried out with the intention of harming aid workers. It was a mistake that followed a misidentification.

And he said this mistake had come after a misidentification. He said it was in the middle of a war, in a very complex condition. But —

This incident was a grave mistake. We are sorry for the unintentional harm to the members of WCK.

He was clear that this shouldn’t have happened.

I want to talk about that statement, because it seems to suggest — that word, “misidentification”— that the Israeli army believed that somebody else was in this convoy, that it wasn’t a bunch of aid workers.

That’s possible, although it’s extremely vague and cryptic language that genuinely is difficult to understand. And it’s a question that us in the Jerusalem Bureau have been asking ourselves.

I’m curious if the Israeli government has said anything in all of its statements so far about whether it noticed these markings on these three cars in the convoy. Because that, I think, for so many people, stands out as making misidentification hard to understand. It seems like perhaps a random pickup truck could be misidentified as perhaps a vehicle being used by a Hamas militant. But a group of World Central Kitchen trucks with their name all over it, driving down a known aid corridor — that becomes harder to understand as misidentification.

Yeah, it’s an important question. And at this moment, we don’t know exactly what the Israeli reconnaissance drones could see, and whether or not they were able to see, in the darkness of the night, the markings of the World Central Kitchen on the cars. But what is clear is that when the cars were found in the morning, right there was the big emblazoned logo of the World Central Kitchen.

Mm-hmm. I’m curious how you think about the speed with which Israel came out and said it was in the wrong here. Because as you said, that’s not how Israel typically reacts to many of these situations. And that makes me think that it might have something to do with the nature of the aid group that was the target of these airstrikes — the World Central Kitchen — and its story.

I think it does have to do with this particular group. This is a group that’s led by a celebrity chef, very high-profile, who is gone around the world to conflict zones, disaster areas, to provide food aid. And I also think it has to do with the people who were killed, most of who were Western foreign aid workers. Frankly, I don’t think we would be having this conversation if a group of Palestinian aid workers had been killed.

Nor, perhaps, would we be having the reaction that we have had so far from the Israeli government.

I would agree with that.

Adam, at the end of the day, what is going to be the fallout from all of this for the people of Gaza? How do we think that this attack on World Central Kitchen is going to impact how food, medicine, aid is distributed there?

So the World Central Kitchen has said that it’s suspending its operations across Gaza. Because it essentially seems that they don’t feel they can safely operate there right now. And several ships that carried aid for the organization, which were sort of just on the coast — those ships ended up turning back to Cyprus, carrying more than 200 tons of aid.

So aid that was supposed to reach the people of Gaza is now leaving Gaza because of this attack.

Yes. And it’s also had a chilling effect. Another aid group, named INARA, has also suspended its operations in Gaza. And it seems that there is concern among humanitarians that other aid groups could follow.

So in a place where people are already suffering from severe hunger, poor sanitation, the spread of dangerous disease, this is only going to make the humanitarian situation, which is already dire, even worse.

Well, Adam, thank you very much. We appreciate it.

Thanks so much for having me.

We’ll be right back.

Here’s what else you need to know today. The magnitude-7.4 earthquake that struck Taiwan on Wednesday has killed nine people, injured more than 1,000, and touched off several landslides. It was Taiwan’s strongest quake in the past 25 years. But in a blessing for the island’s biggest cities, its epicenter was off the island’s east coast, relatively far from population centers like Taipei.

And the first patient to receive a kidney transplant from a genetically modified pig has fared so well that he was discharged from a Massachusetts hospital on Wednesday just two weeks after surgery. Two previous transplants from genetically modified pigs both failed. Doctors say the success of the latest surgery represents a major moment in medicine that, if replicated, could usher in a new era of organ transplantation.

Today’s episode was produced by Lynsea Garrison, Olivia Natt, and Carlos Prieto, with help from Asthaa Chaturvedi. It was edited by Marc Georges, with help from Paige Cowett, contains original music by Marion Lozano and Dan Powell, and was engineered by Chris Wood. Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly.

That’s it for “The Daily.” I’m Michael Barbaro. See you tomorrow.

April 5, 2024 • 29:11 An Engineering Experiment to Cool the Earth
April 4, 2024 • 32:37 Israel’s Deadly Airstrike on the World Central Kitchen
April 3, 2024 • 27:42 The Accidental Tax Cutter in Chief
April 2, 2024 • 29:32 Kids Are Missing School at an Alarming Rate
April 1, 2024 • 36:14 Ronna McDaniel, TV News and the Trump Problem
March 29, 2024 • 48:42 Hamas Took Her, and Still Has Her Husband
March 28, 2024 • 33:40 The Newest Tech Start-Up Billionaire? Donald Trump.
March 27, 2024 • 28:06 Democrats’ Plan to Save the Republican House Speaker
March 26, 2024 • 29:13 The United States vs. the iPhone
March 25, 2024 • 25:59 A Terrorist Attack in Russia
March 24, 2024 • 21:39 The Sunday Read: ‘My Goldendoodle Spent a Week at Some Luxury Dog ‘Hotels.’ I Tagged Along.’
March 22, 2024 • 35:30 Chuck Schumer on His Campaign to Oust Israel’s Leader

Hosted by Michael Barbaro

Featuring Kim Severson and Adam Rasgon

Produced by Lynsea Garrison , Olivia Natt , Carlos Prieto and Asthaa Chaturvedi

Edited by Marc Georges and Paige Cowett

Original music by Dan Powell and Marion Lozano

Engineered by Chris Wood

Listen and follow The Daily Apple Podcasts | Spotify | Amazon Music

The Israeli airstrike that killed seven workers delivering food in Gaza has touched off global outrage and condemnation.

Kim Severson, who covers food culture for The Times, discusses the World Central Kitchen, the aid group at the center of the story; and Adam Rasgon, who reports from Israel, explains what we know about the tragedy so far.

On today’s episode

Kim Severson , a food correspondent for The New York Times.

Adam Rasgon , an Israel correspondent for The New York Times.

A white van is stopped by the side of the road with both doors open. A hole is pierced through the roof.

Background reading

The relief convoy was hit just after workers had delivered tons of food .

José Andrés, the Spanish chef who founded World Central Kitchen, and his corps of cooks have become leaders in disaster aid .

There are a lot of ways to listen to The Daily. Here’s how.

We aim to make transcripts available the next workday after an episode’s publication. You can find them at the top of the page.

The Daily is made by Rachel Quester, Lynsea Garrison, Clare Toeniskoetter, Paige Cowett, Michael Simon Johnson, Brad Fisher, Chris Wood, Jessica Cheung, Stella Tan, Alexandra Leigh Young, Lisa Chow, Eric Krupke, Marc Georges, Luke Vander Ploeg, M.J. Davis Lin, Dan Powell, Sydney Harper, Mike Benoist, Liz O. Baylen, Asthaa Chaturvedi, Rachelle Bonja, Diana Nguyen, Marion Lozano, Corey Schreppel, Rob Szypko, Elisheba Ittoop, Mooj Zadie, Patricia Willens, Rowan Niemisto, Jody Becker, Rikki Novetsky, John Ketchum, Nina Feldman, Will Reid, Carlos Prieto, Ben Calhoun, Susan Lee, Lexie Diao, Mary Wilson, Alex Stern, Dan Farrell, Sophia Lanman, Shannon Lin, Diane Wong, Devon Taylor, Alyssa Moxley, Summer Thomad, Olivia Natt, Daniel Ramirez and Brendan Klinkenberg.

Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Sam Dolnick, Paula Szuchman, Lisa Tobin, Larissa Anderson, Julia Simon, Sofia Milan, Mahima Chablani, Elizabeth Davis-Moorer, Jeffrey Miranda, Renan Borelli, Maddy Masiello, Isabella Anderson and Nina Lassam.

Kim Severson is an Atlanta-based reporter who covers the nation’s food culture and contributes to NYT Cooking . More about Kim Severson

Adam Rasgon reports from Israel for The Times's Jerusalem bureau. More about Adam Rasgon

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