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Ny Prisons

Kay White with her daughter in New ...
Data da imagem: 10/01/2018
Cod. da imagem: ny130118181714
Crédito: Anthony Geathers/ The New York Times/ Fotoarena

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Kay White with her daughter in New York.

Data da imagem: 10/01/2018

Cod. da imagem: ny130118181714

Kay White with her daughter in New York.

Crédito: Anthony Geathers/ The New York Times/ Fotoarena

Kay White, a media buyer and entrepreneur, with her daughter in New York, Jan. 10, 2018. White hopes to start a company that supplies high-quality food and other items to inmates in New York's prison system, where currently ?it?s all junk,? she says. (Anthony Geathers/The New York Times/Fotoarena)

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Canada Indigenous Foods

Chef George Lenser, a member of the ...
Data da imagem: 10/01/2018
Cod. da imagem: ny160118174312
Crédito: Renaud Philippe/ The New York Times/ Fotoarena

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Chef George Lenser, a member of the Nisga’a Nation in northern British Columbia, in Montreal, Quebec, Canada.

Data da imagem: 10/01/2018

Cod. da imagem: ny160118174312

Chef George Lenser, a member of the Nisga’a Nation in northern British Columbia, in Montreal, Quebec, Canada.

Crédito: Renaud Philippe/ The New York Times/ Fotoarena

Chef George Lenser, a member of the Nisga?a Nation in northern British Columbia, in Montreal, Quebec, Canada, Jan. 10, 2018. Lenser is on a mission with other cooks and scholars to excavate and codify recipes and ingredients that disappeared when their ancestors were forcibly assimilated. (Renaud Philippe/The New York Times/Fotoarena)

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Canada Indigenous Foods

Artwork at Ku-kum Kitchen in Toronto
Data da imagem: 10/01/2018
Cod. da imagem: ny160118174011
Crédito: Arden Wray/ The New York Times/ Fotoarena

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Artwork at Ku-kum Kitchen in Toronto

Data da imagem: 10/01/2018

Cod. da imagem: ny160118174011

Artwork at Ku-kum Kitchen in Toronto

Crédito: Arden Wray/ The New York Times/ Fotoarena

Artwork at Ku-kum Kitchen in Toronto, Jan. 10, 2018. A new generation of Canadian chefs is reclaiming and popularizing indigenous foods as part of a growing culinary affirmation of identity. (Arden Wray/The New York Times/Fotoarena)

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Canada Indigenous Foods

Chef Joseph Shawana at Ku-kum Kitchen ...
Data da imagem: 10/01/2018
Cod. da imagem: ny160118174612
Crédito: Arden Wray/ The New York Times/ Fotoarena

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Chef Joseph Shawana at Ku-kum Kitchen in Toronto.

Data da imagem: 10/01/2018

Cod. da imagem: ny160118174612

Chef Joseph Shawana at Ku-kum Kitchen in Toronto.

Crédito: Arden Wray/ The New York Times/ Fotoarena

Chef Joseph Shawana at Ku-kum Kitchen in Toronto, Jan. 10, 2018. A new generation of Canadian chefs like Shawana who are reclaiming and popularizing indigenous foods as part of a growing culinary affirmation of identity. (Arden Wray/The New York Times/Fotoarena)

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Canada Indigenous Foods

Seared seal loin with beets and ...
Data da imagem: 10/01/2018
Cod. da imagem: ny160118174111
Crédito: Arden Wray/ The New York Times/ Fotoarena

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Seared seal loin with beets and watercress at Ku-kum Kitchen in Toronto.

Data da imagem: 10/01/2018

Cod. da imagem: ny160118174111

Seared seal loin with beets and watercress at Ku-kum Kitchen in Toronto.

Crédito: Arden Wray/ The New York Times/ Fotoarena

Seared seal loin with beets and watercress at Ku-kum Kitchen in Toronto, Jan. 10, 2018. A new generation of Canadian chefs is reclaiming and popularizing indigenous foods as part of a growing culinary affirmation of identity. (Arden Wray/The New York Times/Fotoarena)

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Canada Indigenous Foods

Seal tartare with salmon roe at Ku-kum ...
Data da imagem: 10/01/2018
Cod. da imagem: ny160118174712
Crédito: Arden Wray/ The New York Times/ Fotoarena

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Seal tartare with salmon roe at Ku-kum Kitchen in Toronto.

Data da imagem: 10/01/2018

Cod. da imagem: ny160118174712

Seal tartare with salmon roe at Ku-kum Kitchen in Toronto.

Crédito: Arden Wray/ The New York Times/ Fotoarena

Seal tartare with salmon roe at Ku-kum Kitchen in Toronto, Jan. 10, 2018. A new generation of Canadian chefs is reclaiming and popularizing indigenous foods as part of a growing culinary affirmation of identity. (Arden Wray/The New York Times/Fotoarena)

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Chefs Misconduct

Shannon White, the new chief executive ...
Data da imagem: 10/01/2018
Cod. da imagem: ny180118202312
Crédito: Edmund D. Fountain/ The New York Times/ Fotoarena

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Shannon White, the new chief executive of John Besh's restaurant group, at Willa Jean in New Orleans.

Data da imagem: 10/01/2018

Cod. da imagem: ny180118202312

Shannon White, the new chief executive of John Besh's restaurant group, at Willa Jean in New Orleans.

Crédito: Edmund D. Fountain/ The New York Times/ Fotoarena

Shannon White, the new chief executive of John Besh's restaurant group, at Willa Jean in New Orleans, Jan. 10, 2018. White, who took on the role after Besh was accused of allowing sexual harassment of employees, is working to change the company's culture. (Edmund D. Fountain/The New York Times/Fotoarena)

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Chefs Misconduct

Kelly Fields, the chef at Willa Jean, ...
Data da imagem: 10/01/2018
Cod. da imagem: ny180118202111
Crédito: Edmund D. Fountain/ The New York Times/ Fotoarena

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Kelly Fields, the chef at Willa Jean, a John Besh restaurant she helped start, in New Orleans.

Data da imagem: 10/01/2018

Cod. da imagem: ny180118202111

Kelly Fields, the chef at Willa Jean, a John Besh restaurant she helped start, in New Orleans.

Crédito: Edmund D. Fountain/ The New York Times/ Fotoarena

Kelly Fields, the chef at Willa Jean, a John Besh restaurant she helped start, in New Orleans, Jan. 10, 2018. Fields considered walking away after Besh was accused of allowing sexual harassment of employees, but decided to stay. She liked the challenge of changing both the Besh group and the larger restaurant culture. (Edmund D. Fountain/The New York Times/Fotoarena)

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Canada Tarts

Butter tarts, prepared in New York.
Data da imagem: 06/01/2018
Cod. da imagem: ny160118191014
Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

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Butter tarts, prepared in New York.

Data da imagem: 06/01/2018

Cod. da imagem: ny160118191014

Butter tarts, prepared in New York.

Crédito: Andrew Scrivani/ The New York Times/ Fotoarena

Butter tarts, prepared in New York, Jan. 6, 20178. The butter tart is celebrated in its homeland of Canada, where the preference for runny or firm fillings, plain or with raisins, is a matter of passionate national debate; in Ontario, two dueling tourism trails and festivals galore celebrate the humble dessert. (Andrew Scrivani/The New York Times/Fotoarena)

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Toronto Syrian Cooking

Muna Nazha (in red) and Aisha Mastou ...
Data da imagem: 04/01/2018
Cod. da imagem: ny160118194012
Crédito: Ian Willms/ The New York Times/ Fotoarena

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Muna Nazha (in red) and Aisha Mastou take supplies to the basement of the Depanneur, a cafe and food business incubator in Toronto.

Data da imagem: 04/01/2018

Cod. da imagem: ny160118194012

Muna Nazha (in red) and Aisha Mastou take supplies to the basement of the Depanneur, a cafe and food business incubator in Toronto.

Crédito: Ian Willms/ The New York Times/ Fotoarena

Muna Nazha (in red) and Aisha Mastou take supplies to the basement of the Depanneur, a cafe and food business incubator in Toronto, Jan. 4, 2018. In a city proudly defined by its immigrant foods, the emergence of Syrian cooking illuminates the new refugees? integration into life in Toronto, and the bridge that food can build to a new life. (Ian Willms/The New York Times/Fotoarena)

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Toronto Syrian Cooking

Baking Christmas cookies at Newcomer ...
Data da imagem: 04/01/2018
Cod. da imagem: ny160118194813
Crédito: Ian Willms/ The New York Times/ Fotoarena

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Baking Christmas cookies at Newcomer Kitchen, in Toronto.

Data da imagem: 04/01/2018

Cod. da imagem: ny160118194813

Baking Christmas cookies at Newcomer Kitchen, in Toronto.

Crédito: Ian Willms/ The New York Times/ Fotoarena

Baking Christmas cookies at Newcomer Kitchen, in Toronto, Jan. 4, 2018. Newcomer Kitchen began in March 2016 as a way of giving newly arrived Syrian refugees living in airport hotels a chance to cook. Now a rotating cast of chefs are making 50 three-course takeout dinners each week, for $20 apiece. (Ian Willms/The New York Times/Fotoarena)

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Toronto Syrian Cooking

From left, Amina Alshaar, Aisha ...
Data da imagem: 04/01/2018
Cod. da imagem: ny160118195015
Crédito: Ian Willms/ The New York Times/ Fotoarena

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From left, Amina Alshaar, Aisha Mastou, Muna Nazha and Rahaf Alakbani bake Christmas cookies at Newcomer Kitchen, in Toronto.

Data da imagem: 04/01/2018

Cod. da imagem: ny160118195015

From left, Amina Alshaar, Aisha Mastou, Muna Nazha and Rahaf Alakbani bake Christmas cookies at Newcomer Kitchen, in Toronto.

Crédito: Ian Willms/ The New York Times/ Fotoarena

From left, Amina Alshaar, Aisha Mastou, Muna Nazha and Rahaf Alakbani bake Christmas cookies at Newcomer Kitchen, in Toronto, Jan. 4, 2018. Newcomer Kitchen began in March 2016 as a way of giving newly arrived Syrian refugees living in airport hotels a chance to cook. Now a rotating cast of chefs are making 50 three-course takeout dinners each week, for $20 apiece. (Ian Willms/The New York Times/Fotoarena)

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Canada Caesar Drink

The Caesar at Sorso restaurant near ...
Data da imagem: 03/01/2018
Cod. da imagem: ny160118185712
Crédito: Bryce Meyer/ The New York Times/ Fotoarena

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The Caesar at Sorso restaurant near Calgary.

Data da imagem: 03/01/2018

Cod. da imagem: ny160118185712

The Caesar at Sorso restaurant near Calgary.

Crédito: Bryce Meyer/ The New York Times/ Fotoarena

The Caesar at Sorso restaurant near Calgary, Jan. 7, 2018. The Caesar, a snappy mix of vodka, spices and Clamato is widely regarded as Canada's national cocktail, and is still making inroads. (Bryce Meyer/The New York Times/Fotoarena)

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Canada Caesar Drink

London Richard at Sorso restaurant ...
Data da imagem: 03/01/2018
Cod. da imagem: ny160118185512
Crédito: Bryce Meyer/ The New York Times/ Fotoarena

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London Richard at Sorso restaurant near Calgary.

Data da imagem: 03/01/2018

Cod. da imagem: ny160118185512

London Richard at Sorso restaurant near Calgary.

Crédito: Bryce Meyer/ The New York Times/ Fotoarena

London Richard at Sorso restaurant near Calgary, Jan. 7, 2018. The Caesar, a snappy mix of vodka, spices and Clamato is widely regarded as Canada's national cocktail, and is still making inroads. (Bryce Meyer/The New York Times/Fotoarena)

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Canada Caesar Drink

The ingredients for a Caesar cocktail ...
Data da imagem: 03/01/2018
Cod. da imagem: ny160118185312
Crédito: Bryce Meyer/ The New York Times/ Fotoarena

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The ingredients for a Caesar cocktail at Sorso restaurant near Calgary.

Data da imagem: 03/01/2018

Cod. da imagem: ny160118185312

The ingredients for a Caesar cocktail at Sorso restaurant near Calgary.

Crédito: Bryce Meyer/ The New York Times/ Fotoarena

The ingredients for a Caesar cocktail at Sorso restaurant near Calgary, Jan. 7, 2018. This snappy mix of vodka, spices and Clamato is widely regarded as Canada's national cocktail, and is still making inroads. (Bryce Meyer/The New York Times/Fotoarena)

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Canada Tarts

Butter tarts at Don’s Bakery in ...
Data da imagem: 28/12/2017
Cod. da imagem: ny160118191614
Crédito: Ian Patterson/ The New York Times/ Fotoarena

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Butter tarts at Don’s Bakery in Barrie, Ontario, Canada.

Data da imagem: 28/12/2017

Cod. da imagem: ny160118191614

Butter tarts at Don’s Bakery in Barrie, Ontario, Canada.

Crédito: Ian Patterson/ The New York Times/ Fotoarena

Butter tarts at Don?s Bakery in Barrie, Ontario, Canada, Dec. 28, 2017. The butter tart is celebrated in its homeland, where the preference for runny or firm fillings, plain or with raisins, is a matter of passionate national debate; in Ontario, two dueling tourism trails and festivals galore celebrate the humble dessert. (Ian Patterson/The New York Times/Fotoarena)

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Canada Indigenous Foods

Cezin Nottaway, an Algonquin who runs ...
Data da imagem: 28/12/2017
Cod. da imagem: ny160118174511
Crédito: Renaud Philippe/ The New York Times/ Fotoarena

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Cezin Nottaway, an Algonquin who runs a catering business, cooks smoked moose, at home in Maniwaki, Quebec, Canada.

Data da imagem: 28/12/2017

Cod. da imagem: ny160118174511

Cezin Nottaway, an Algonquin who runs a catering business, cooks smoked moose, at home in Maniwaki, Quebec, Canada.

Crédito: Renaud Philippe/ The New York Times/ Fotoarena

Cezin Nottaway, an Algonquin who runs a catering business, cooks smoked moose, lower right, and side dishes at her home in Maniwaki, Quebec, Canada, Dec. 28, 2017. Nottaway is part of a rising generation of indigenous cooks and scholars who are trying to preserve and spread the food culture of their ancestors. (Renaud Philippe/The New York Times/Fotoarena)

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Canada Indigenous Foods

Cezin Nottaway, an Algonquin who runs ...
Data da imagem: 28/12/2017
Cod. da imagem: ny160118174812
Crédito: Renaud Philippe/ The New York Times/ Fotoarena

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Cezin Nottaway, an Algonquin who runs a catering business, pours tea — one of her favorite culinary “secret weapons” — into the sauce for her smoked moose, at home in Maniwaki, Quebec, ...

Data da imagem: 28/12/2017

Cod. da imagem: ny160118174812

Cezin Nottaway, an Algonquin who runs a catering business, pours tea — one of her favorite culinary “secret weapons” — into the sauce for her smoked moose, at home in Maniwaki, Quebec, Canada.

Crédito: Renaud Philippe/ The New York Times/ Fotoarena

Cezin Nottaway, an Algonquin who runs a catering business, pours tea ? one of her favorite culinary ?secret weapons? ? into the sauce for her smoked moose, at home in Maniwaki, Quebec, Canada, Dec. 28, 2017. Nottaway is part of a rising generation of indigenous cooks and scholars who are trying to preserve and spread the food culture of their ancestors. (Renaud Philippe/The New York Times/Fotoarena)

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Canada Indigenous Foods

Cezin Nottaway, an Algonquin who runs ...
Data da imagem: 28/12/2017
Cod. da imagem: ny160118173912
Crédito: Renaud Philippe/ The New York Times/ Fotoarena

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Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers in Maniwaki, Quebec, Canada.

Data da imagem: 28/12/2017

Cod. da imagem: ny160118173912

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers in Maniwaki, Quebec, Canada.

Crédito: Renaud Philippe/ The New York Times/ Fotoarena

Cezin Nottaway, an Algonquin who runs a catering business, smokes moose meat using a method she learned from her grandmothers in Maniwaki, Quebec, Canada, Dec. 28, 2017. Nottaway is part of a rising generation of indigenous cooks and scholars who are trying to preserve and spread the food culture of their ancestors. (Renaud Philippe/The New York Times/Fotoarena)

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Canada Indigenous Foods

Seal tartare with salmon roe at Ku-kum ...
Data da imagem: 28/12/2017
Cod. da imagem: ny160118174412
Crédito: Renaud Philippe/ The New York Times/ Fotoarena

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Seal tartare with salmon roe at Ku-kum Kitchen in Toronto.

Data da imagem: 28/12/2017

Cod. da imagem: ny160118174412

Seal tartare with salmon roe at Ku-kum Kitchen in Toronto.

Crédito: Renaud Philippe/ The New York Times/ Fotoarena

Cezin Nottaway, an Algonquin who runs a catering business, in Maniwaki, Quebec, Canada, Dec. 28, 2017. Nottaway is part of a rising generation of indigenous cooks and scholars who are trying to preserve and spread the food culture of their ancestors. (Renaud Philippe/The New York Times/Fotoarena)

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