Black Immigrant Daily News

WOLVERHAMPTON, England (AP) — Wolverhampton Wanderers moved out of the English Premier League (EPL) relegation zone and left Nottingham Forest there after a Ruben Neves penalty separated the two strugglers by 1-0 on Saturday.

Neves converted from the spot after 56 minutes at Molineux to secure the manager-less home team only its second league win.

Forest missed an opportunity to share the points when Brennan Johnson’s 79th-minute penalty was saved by Jose Sa.

Remarkably, Sa has been playing with a broken wrist since the second game of the season and shrugged off the injury to produce the pivotal moment.

“Jose Sa is a fantastic goalkeeper, he showed it last season, he’s showing it again, importantly he saved a really important penalty for us,” Neves said.

Interim managers Steve Davis and James Collins are in charge of Wolves until a successor is found for Bruno Lage, who was fired this month.

The pair has lifted the mood around the club after securing a crucial win against a rival that is also fighting for survival.

Wolves were close to going ahead in the first half when Max Kilman’s header struck the post.

But the game came down to two penalties, both awarded after VAR checks.

Adama Traore’s shot struck Harry Toffolo’s arm and, after a lengthy review, referee Thomas Bramall went to the monitor to eventually award the penalty, which Neves fired home.

VAR intervened again after Matheus Nunes pulled back Ryan Yates, but Johnson couldn’t beat Sa from the spot.

Forest dropped to the bottom before kickoff after Leicester drew with Crystal Palace 0-0.

“We’re trying to improve every day and stick to what we believe is going to be the right way to go and we’re navigating our way through to that,” Forest manager Steve Copper said. “The players will want to take responsibility as well and they’ll be frustrated with the first half performance.”

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A woman cries near the body of another woman fatally shot by the police during a protest demanding the resignation of Prime Minister Ariel Henry in the Delmas area of Port-au-Prince, Haiti, on October 10. (AP Photo/File) –

Head of the Food and Agriculture Organisation TT (FAOTT) Reuben Robertson said Trinidad and Tobago should keep an eye on the emerging food and social crisis in Haiti and use it as an example of how conflict and improper food productions systems could affect food availability on a country.

“Haiti is right in our back yards and it is a good example of some of the things that we should not do, to avoid falling into the same trap,” Robertson said.

The political, economic, security and health crises in Haiti has left vulnerable Haitians in a cycle of desperation without access to food, fuel, markets, jobs and public services, grinding the nation to a standstill, the FAO said in a joint release with the UN’s World Food programme.

“According to the latest IPC analysis a record 4.7 million people are currently facing acute hunger (IPC 3 and above), including 1.8 million people in emergency phase (IPC 4) and, for the first time ever in Haiti, 19,000 people are in catastrophe phase (IPC 5),” the release said.

It added that Cité Soleil has seen a worrisome rise in food insecurity over the past three years with 65 per cent of the population in high levels of food insecurity.

“The issue that FAO has there is being able to mobilise into the communities that are vulnerable because access to these communities is really hindered by the current uprising,”

The FAO/WFP release said that despite the security situation in Port-au-Prince and Cite Soleil where gangs have taken over the streets, cutting off vulnerable citizens from work, markets or food aid, the WFP was able to provide more than 100,000 people with emergency assistance this year.

“WFP’s focus remains on strengthening national social protection and food systems that are central to the country’s recovery efforts and long-term development,” the release said.

Robertson said TT, the rest of the region and the world on the whole was faced with similar circumstances because of the Russian/Ukrainian war, as the conflict was one of the causes of an increase in food prices and a decrease in food availability for most countries. However, the last FAO food price index indicates some level of return to pre-war food prices.

“Last month the index showed that edible oils was had the biggest reduction in prices. Then we had the meat from bovines, sugar and some of the other commodities. Cereals were the only ones that showed some increase but with Brazil and Argentina increasing production we see some of the cereals have remained stable.”

Robertson was speaking to reporters at the FAO World Food Day’s prize-giving ceremony for its arts and essay competition at its head office on Serpentine Road, St Clair on Friday where five children were given various awards including hydroponic systems, and free tours at a bird sanctuary.

Robertson in his keynote address said the FAO is focusing on the youth to achieve the sustainable development goals and maximise its efforts to realise the four betters – better production, better nutrition, better environment and better life.

“Older people are more resistant to change,” he said. “But young people like challenges and when we introduce the technology and we make the environment available to the youth to be able to invest we expect that they will grab the opportunity.”

“We are depending on the young people and the women to change this whole system of agricultural transformation.”

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Ganga / Sharda Ganga Ik heb u vorige week beloofd dat ik vandaag een column voor u zou hebben over

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Black Immigrant Daily News

“Türk”. Avec un tel nom, le chef Fatih Tutak affiche la couleur à l’entrée: “Chez moi, on sait tout de suite où on est”.

Avec les deux étoiles attribuées à son restaurant dès la première édition du Guide Michelin d’Istanbul, la mégapole turque trouve enfin sa place sur la carte mondiale de la gastronomie.

Cette bible des gourmets a distingué mardi cinq restaurants, dont quatre ont accroché une étoile, et 53 “adresses recommandées” pour leur excellent rapport qualité-prix – un avantage en pleine crise économique et inflationniste (+ de 83%) – “illustrant la richesse de la scène culinaire”.

Pour Fatih Tutak, doublement couronné, c’est l’occasion de montrer que “la cuisine turque ne se réduit pas au kebab”, sourit-il.

“La cuisine turque est multiculturelle, la Turquie a accueilli de nombreuses civilisations: je veux présenter plus que ce qu’on connait, introduire nos terroirs”.

Après seize années à se frotter aux grands chefs étoilés d’Asie comme Paul Pairet à Singapour (“Ultraviolet”), ou René Redzepi à Copenghague (“Noma”), Fatih Tutak est rentré chez lui pour ouvrir “Türk”, en 2019.

Un choix d’épure, meubles de bois clair et bocaux de pickles alignés le long des murs sous les bouquets séchés au plafond. Et, surtout, vue panoramique sur la cuisine, largement ouverte sur la salle.

Seuls les produits locaux ont droit de cité pour une gastronomie de saison et même de “micro-saison”.

“On va au marché trois fois par semaine et on choisit nous-mêmes les légumes. En ce moment, on profite des tubercules et des champignons matsutaké, supérieurs à la truffe à mon goût” – il en fait même un “dessert de Schtroumpfs” qui le fait beaucoup rire.

Produit à Adana (sud), ce champignon considéré comme “l’or blanc” des forêts de pins japonaises – et dont le prix peut atteindre des sommets – exale un parfum de terre épicée, suave et capiteux.

Chez Türk, le menu d’une dizaine de plats change au minimum chaque mois.

– Saveurs acides et fumées –

Entre la Méditerranée et l’Asie centrale, la Mer Egée et les plateaux d’Anatolie, la géographie turque offre un large éventail de produits dont le chef veut tirer parti, quitte à les inscrire à sa carte pour deux ou trois semaines.

Ce sera le sort du sorbet de raisins Isabella, “au goût de bubble gum”, précise l’oeil gourmand son second, Ogun Koca, chef déjà capé dédié à l’innovation.

L’équipe, une vingtaine de personnes – et quatre jeunes en formation – veut aussi s’amuser.

“J’ai 37 ans et je suis le plus jeune”, relève Fatih Tutak dont la blouse “à la française” – boutonnée sur l’épaule – dissimule à peine la pointe du long couteau tatoué sur son avant-bras gauche.

Alors qu’il prend la pandémie en peine figure, moins d’un an après l’ouverture de “Türk”, le chef garde sa brigade et, surtout, ses producteurs: “si on les laissait tomber, ils allaient disparaitre”.

Il met à profit ce temps suspendu pour revisiter les méthodes traditionnelles de la cuisine locale: sécher, fermenter, mettre en conserve, travaille les saveurs acides et fumées – sa signature, comme cette mini-prune en pickles, servie en amuse-gueule.

Chez “Türk”, “le but n’est pas d’éblouir, mais de donner à goûter”, assure le critique Vedat Milor qui loue sur son blog le “sens de la recherche” du chef et le sérieux de son travail.

Pour le directeur de Michelin international Gwendal Poullennec, la cuisine de Fatih Tutak mêle “tradition, innovation, inspiration et imagination”: “à l’image de ce que peut proposer Istanbul”.

Il souligne aussi “l’extrême jeunesse” des chefs récompensés, “porteurs d’avenir”.

Dernier détail: chez “Türk”, les vins aussi sont à 70% turcs et la clientèle, locale pour moitié. Tutak y tient, comme un gage de confiance.

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