Conflict Kitchen is a take-out restaurant that only serves cuisine from countries that the United States is in conflict with. The food is served out of a take-out style storefront, which rotates identities every 6 months to highlight another country. Each Conflict Kitchen iteration is augmented by events, performances, and discussion about the culture, politics, and issues at stake with each county we focus on. We are currently presenting the third iteration of Conflict Kitchen via La Cocina Arepas, an Venezuelan take-out restaurant that serves homemade arepas, grilled corncakes served to order with a variety of fresh fillings. Developed in collaboration with members of the Venezuelan community, our arepas come packaged in a custom-designed wrapper that includes interviews with Venezuelans both in Venezuelan and the United States on subjects ranging from Venezuelan food and culture to issues of geopolitics.

Conflict Kitchen is located at 124 s. Highland Ave, Pittsburgh, Pennsylvania

CONFLICT KITCHEN is open for winter on Saturdays and Sundays from 11:30am to 2:30pm, reopening  7 days a week on April 1st, 2012.

http://www.conflictkitchen.org

MoMa is now up and running on Saturdays throughout the Tasmanian Australian summer months. It stands for MONA Market (not to be confused with the other MoMA in New York!). MoMa is a produce-based market so you can expect super fresh produce from local community growers. There’s also food workshops, live music and lots of laying around on the lawn. It officially opened yesterday and continues every Saturday until 14 April 2012.

MoMa
MONA Market on the roof of the Museum
every Saturday
21 January – 14 April, 2012
1.30 – 6.30pm
Hobart, Tasmania
Australia

This is my new favourite cookbook, recently published by Phaidon – The Family Meal. It is the first home cooking cookbook by the world-renowned chef, Ferran Adrià. The simple, seasonal recipes are based on the staff menu from elBulli. I love the layout and photography and Ferran even provides the ingredient amounts for each recipe according to how many people you’re cooking for – for 2, for 6, for 20 and even for 75! – not that I ever dream of wanting to cook for 75!  I am, however, looking forward to trying out some of the recipes soon!

Bratwurst + Beer + Boxing at Berlin’s finest beer garden = pretty good deal… at least if you’re not already pigged-out and hungover from Saturday’s amateur soccer + Grill Royal Wurst mayhem, I guess.

By Martynka Wawrzyniak

With my pen-chewing-plastic-addiction this could be the answer – the edible pen.  Dave Hakkens has developed an edible pen that is made out of 22 pieces of sugary candy (similar to those in candy necklaces). The only part that cannot be consumed is the small tip, which can be thrown away or transferred to another refill once the whole pen is eaten.

I am enjoying the latest installment that is Condiment Issue 02: Questionable Taste. This issue has been produced in collaboration with BLESS with the BLESS lookbook N° 42 Plädoyer der Jetztzeit published inside the magazine as image shards on each page. In this latest issue you’ll also find another enjoyable interview with Christoph Keller. Christoph Keller makes me want to move to a farm and start a small distillery!