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36 Hours in Mumbai, India: Things to Do and See
9 a.m. Pose with Bollywood stars in a coastal neighborhood More
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36 Hours in Cape Town, South Africa: Things to Do and See
9 a.m. Learn about South Africa’s history More
- in Movies
The Surprise Ending of ‘Dune,’ the Popcorn Bucket
What’s in the $24.99 tub, exactly? Lindsay Moyer, a nutritionist, reviews the contents of the movie-snack “vessel.”In the “Dune” movies, a gigantic sandworm can rise from the desert and devour soldiers and military vehicles in its gaping maw. In real life, humans watching movies devour popcorn. These two ideas have been combined to spawn the “Dune” popcorn bucket, a sandworm-shaped tub that is having a cultural moment. The bucket arrives on the heels of other recent popcorn collectibles, like the 16-inch Barbie Corvette snack holder. But is there more to these vessels than meets the eye?Lindsay Moyer thinks about popcorn. She is the senior nutritionist at the Center for Science in the Public Interest, a nonprofit consumer advocacy group focused on food systems and healthy eating. She sat down with The New York Times to discuss what she sees when she considers “Dune: The Popcorn Bucket.” This interview has been edited and condensed for clarity.Have you seen the “Dune” popcorn bucket?I’ve seen photos. I haven’t seen it in real life.First impressions?It looks pretty wild. It looks like it would actually slow you down in terms of eating. It doesn’t seem ideally designed to serve yourself popcorn out of.Because it is shaped like a worm’s mouth?Yeah, because of all the stuff sticking out of it.Do you like popcorn?We are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More
- in Television
For Carla Hall, It’s Been a Bumpy Climb to a ‘Top Chef’ Life
Carla Hall’s tarot card reading was running long. Astrology, numerology, psychics, the Chinese zodiac — she’s open to all manner of metaphysical messaging.I slipped off my shoes in the foyer of her century-old house in the Takoma neighborhood of Washington, D.C., out of respect for a recent million-dollar gut renovation. Then I went to wait in her airy kitchen, which happens to have the most expertly arranged, hand-labeled spice drawer I have ever encountered.Ms. Hall finally bounded down the stairs with news from the reading. “Oh, my God,” she said. “It was so good. All stars point to ‘this is your year.’’’Indeed, Ms. Hall seems to be everywhere. She’s selling $88 carrot cakes and nesting bowls decorated with okra flowers from her Sweet Heritage line on QVC. She made croquettes from Doritos at the Super Bowl’s Taste of the N.F.L. event. She is luminous in a recent People magazine spread marking her 60th birthday, which arrives in May. (She’s a Taurus.)And of course, she’s on TV, the medium that made her a food star almost from the moment she was introduced to the world as “kooky Carla” in the fifth season of “Top Chef” in 2008. This year, she’ll judge Food Network baking championships, appear on “Beat Bobby Flay” and serve as a guest judge when “Top Chef” returns in March.Ms. Hall shot to fame as contestant who meditated regularly and sang a lot on the fifth season of “Top Chef.”Giovanni Rufino/Bravo/NBCUniversal via Getty ImagesWe are having trouble retrieving the article content.Please enable JavaScript in your browser settings.Thank you for your patience while we verify access. If you are in Reader mode please exit and log into your Times account, or subscribe for all of The Times.Thank you for your patience while we verify access.Already a subscriber? Log in.Want all of The Times? Subscribe. More
- in Music
36 Hours in Melbourne, Australia: Things to Do and See
12 p.m.
Explore a lane that’s gone from rags to riches
Flinders Lane was the center of Melbourne’s rag trade, as its textile industry was known, until production moved offshore starting in the 1960s. Today, it’s home to a number of gorgeous shops and restaurants. The city’s most beautiful retail space must belong to Alpha60, a local brother-sister fashion label (think boxy shirts and breezy culottes), whose store inside the Chapter House building occupies a cathedral-like space with lofty, vaulted ceilings, pointed-arch windows and a baby grand piano. Across the road, Craft Victoria, a subterranean gallery and store, features experimental Australian ceramics and textile art. After your shopping, drop into Gimlet at Cavendish House, a glamorous restaurant where crisply dressed waiters sail by with caviar and lobster roasted in a wood-fired oven, but you don’t have to go all out: Squeeze in at the bar right after the doors open at noon for an expertly made gin martini (29 dollars) before the lunch rush. More - in Movies
12 African Artists Leading a Culture Renaissance Around the World
In one of his famed self-portraits, Omar Victor Diop, a Senegalese photographer and artist, wears a three-piece suit and an extravagant paisley bow tie, preparing to blow a yellow, plastic whistle. The elaborately staged photograph evokes the memory of Frederick Douglass, the one-time fugitive slave who in the 19th century rose to become a leading […] More
- in Theater
In ‘Food,’ Geoff Sobelle Explores the Extremes of Eating
“I don’t want to tell people what to think,” the performance artist said of his latest show. “I just hope it tickles them and their curiosity.”It was a little before 6:30 on a recent weeknight, and the kitchen in Geoff Sobelle’s West Village home was in chaos. Two toddlers zoomed around on a ride-on truck and begged him to read from an “Alice in Wonderland” pop-up book. “In a minute,” Sobelle told his son as he stirred artichokes that were simmering on the stove. All the while, he talked to a reporter about his solo show, “Food,” which is running as part of the Brooklyn Academy of Music’s Next Wave festival through Nov. 18.“This is like a three-ring circus,” Sobelle, 47, said. He had invited me over for dinner with his family — his wife, Sophie Bortolussi, a longtime “Sleep No More” performer; and his two children, Louise, 4, and Elliott, 2 — or, as he wrote in an email, “my chaotic household as I try to get two toddlers to eat.”“It’s INSANE,” he’d added.Sobelle’s nightly domestic juggling act is akin to the intertwining, overlapping and colliding threads of audience participation, sleight-of-hand and physical comedy in “Food,” a plotless, absurdist “meditation on how and why we eat,” as he described it.During the 90-minute show, which Sobelle created with the magician Steve Cuiffo (“A Simulacrum”) and co-directed with Lee Sunday Evans, he traces the history of food from the days when buffalo roamed to the present. For the first 40 minutes, he embodies a waiter at a fine-dining establishment who takes orders from audience members seated around a massive white-clothed table, making a cherry pie and an apple appear on a silver platter as if by magic.“Food” is a satire of human greed, with Sobelle consuming, among many, many things, what one critic called “a concerning quantity of ranch.”Iain MastertonBut the show quickly devolves into a satire of human greed, with Sobelle consuming, at one previous performance — brace yourself — six apples, a bowl of cherry tomatoes, a bowl of lettuce, what one critic called “a concerning quantity of ranch,” a half-dozen asparagus stalks, five carrots, a raw onion, three bowls of rice, a 22-ounce rib-eye, a baked potato, a bowl of egg yolks, a bottle of wine, a fish, a cherry pie, another bottle of wine, a lit candle, a pack of cigarettes (gulped, not just smoked), four napkins, part of a phone and a few dollar bills.That’s about 9,000 calories in 15 minutes. And he does it twice on Saturdays.“Matinees are seriously rough,” said Sobelle, who performed the show at Arizona State University last month and at the Edinburgh Fringe Festival in August. “I’m definitely still getting used to it.”How can he eat that much? Does he have to train like Joey Chestnut?“It’s like freestyle Olympic eating,” he said, as his wife burst into laughter. “You just have to do it.”That seems to be the theme of Sobelle’s life, whether it’s helping his son realize his dream of dressing up as both a fire truck and a car for Halloween or creating shows that push the boundary between absurd satire and purposeful meaninglessness.“The power of the shows is provoking something in the audience,” he said, “not tying a bow around the subject of food.”“Food” is the third in Sobelle’s series of participatory theater shows exploring the uncommonness of common themes. The first, “The Object Lesson” (2013), examined our relationship to everyday objects, and in the second, “Home” (2017), he raised a house onstage for a meditation on what makes a home; all three premiered at the Philadelphia Fringe Festival.Though “we’ve been vegetarian on and off for years,” Sobelle said, he consumes beef in his show. “The character’s not vegetarian.”Dolly Faibyshev for The New York Times“I knew I wanted to play with the ritual of gathering around a table,” he said about “Food.” “And that lent itself to thinking about fine dining and the spaces where it happens. Especially places like BAM and the Edinburgh International Festival, because they’re kind of fancy.”He enlisted Cuiffo, a friend of more than 20 years whom he has collaborated with on a half-dozen shows, to help him create the magic tricks and physical comedy.“Geoff is really great at going deep on an idea, whether it’s an intellectual idea or a physical theater trick,” Cuiffo said in a recent phone conversation. “He’ll keep going at it until he finds these really funny or magical or poignant moments.”Like all his shows, “Food” is heavy on audience participation. Sobelle asks people to share memories evoked by the wine he serves, or to describe the last recipe they made. He lives for the unpredictability of each performance.“Sometimes it works like a charm, and sometimes I just work hard to make it look like it’s working like a charm, or sometimes it just doesn’t work,” he said. “But that’s the adventure.”Dinner was now ready (“Time to eat!” he called to the kids), and he and Bortolussi spooned roasted carrots, cauliflower and butternut squash into wooden serving bowls, which he ferried over to a table in front of giant mirror.“We’ve been vegetarian on and off for years,” he said. “It’s about sustainability.”But what about the steak that I watched him wolf down during a video recording of the show’s premiere last year?Dolly Faibyshev for The New York Times“If I’m working, I don’t have to be a vegetarian,” he said. “The character’s not vegetarian.”When he was 16 and living in Los Angeles, he said, he visited a school on a marginal farm in Vershire, Vt., where he harvested food that other students had planted. “That was pretty profound to understand where it was coming from, and that you were part of the process, instead of just going to the supermarket and getting something shrink-wrapped,” he said.But to be clear, he said, his show has no moral message.“I don’t want to tell people what to think,” he said. “I just hope it tickles them and their curiosity, and that it provokes something that they then want to go talk about at the bar or wherever their next destination is.”For the last part of the performance, Sobelle invites the audience to do just that sort of reflection, violently pulling away the tablecloth to reveal a field of dirt, on which he enacts a continuous scene with minimal dialogue that serves as a CliffsNotes of human cultivation and consumption.Absurd physical comedy has become a hallmark of shows created by Sobelle, who abandoned his childhood dream of becoming a doctor and a priest after seeing a production of “Cats” when he was 7 (“I wanted to be Rum Tum Tugger,” he said), to study English at Stanford, where he mounted what he called “experimental, D.I.Y. theater shows.”Sobelle and his wife, Sophie Bortolussi, prepared a meal of vegetables, including artichokes and aioli.Dolly Faibyshev for The New York Times“Even my first experiences in high school with plays, I was more excited by the stuff beyond the script,” he said. “The things that were translated outside of the words, or in addition to the words.”After his freshman year, he spent a year abroad at the famed Jacques Lecoq school in Paris — Geoffrey Rush and Julie Taymor are alums — where he studied physical theater.“That was a real turning point,” said Sobelle, who counts Charlie Chaplin and Buster Keaton among his influences. “It was all about looking at theater before language.”The aspect of “Food” he enjoys most, he said, is the unpredictability of the performance. Sometimes an audience member eats the cherry pie he has set down. Sometimes a cellphone gets swept away when he removes the tablecloth. Sometimes audience members try to deconstruct the show in their responses to his prompts.“It’s not a play, but a performance,” he said, “one in which the audience plays just as big a role as me.”His son chose that moment to overturn a bowl of aioli, which Bortolussi rushed to mop up. Sobelle handed her a napkin. (“We always do at least one spill,” he said.)“OK,” he called to the kids. “Eating time is swiftly coming to a close.”That was fine with them: Elliott was snapping photos with a toy camera, and Louise was leafing through a French picture book.Sobelle sighed.“You don’t always get a cooperative audience,” he said. More
- in Television
On ‘Top Chef’, Kristen Kish Takes Over as Host
One day last week, a vase spilling over with white lilies and roses arrived in Kristen Kish’s dressing room in Milwaukee, where “Top Chef” is shooting its 21st season.Padma Lakshmi, the model and author who became a household name during the 17 years she hosted the cooking-competition show, had sent them, along with a note: “Break a leg. I’m so proud of you kiddo!”For Ms. Kish, who was so nervous her first day on the set as Ms. Lakshmi’s replacement that she thought she might throw up, the flowers were a balm.“I know my job is to simply be me,” Ms. Kish said, “but I feel like I am not going to be impressive enough to hold my own space and follow in Padma’s footsteps.”Truth is, the aging “Top Chef” franchise, which has had its share of stumbles in an increasingly crowded constellation of food shows, needs her as much as she needs it. At 39, Ms. Kish represents a third wave of chef celebrity, far removed from pioneers like Emeril Lagasse and Bobby Flay, and the generation of tattooed, mostly white kitchen bros who followed.Ms. Kish is a gay Korean adoptee and a proud product of the Midwest. She hits the notes sung by culinary stars before her: She co-wrote a cookbook, opened a restaurant and makes much of her living on camera, a skill she polished on several other shows before landing the “Top Chef” job in July. On social media, she toggles seamlessly between charming brand promotions, food tips and sincere declarations — about love, self-care and even self-doubt — that can border on oversharing.Under all her casual confidence, she says, is a foundation of crushing insecurity.Ms. Kish has been on “Top Chef” as a contestant and judge, and is comfortable on the set in Milwaukee.Lyndon French for The New York Times“I have severe social anxiety and I’m on television, which is wild,” she said. “I know I’m a walking contradiction.”That’s hard to buy when you see her stride onto the set with the command of a model (which she once was). The show’s stylist selected heeled boots and wide pants for her tall, lean body as a way to project authority. She broke into a goofy dance one moment, then hit her mark perfectly the next. The first time she uttered, “Please pack your knives and go” — the chilling phrase Ms. Lakshmi delivered when a contestant was eliminated — the crew applauded.“Kristen is a megawatt,” said Dana Cowin, the former editor in chief of Food & Wine and a “Top Chef” judge for seven seasons. She recently watched Ms. Kish confess her personal fears as she demonstrated how to make Korean-style corn dogs for a rapt audience at the Food & Wine Classic in Aspen, Colo. “She was just so vulnerable and open.”If Ms. Kish had a brand, it might be wrapped in millennial pink and laced with the ideals of a generation that values earnestness, diversity and being nice.“She’s been on a huge journey defining how we can be a chef in the post-celebrity-chef era and how we can think about our global community in a bigger way,” said her friend Gregory Gourdet, the Portland, Ore., chef who was both a judge on the show and a finalist.The Heir ApparentIt all started when Ms. Kish won “Top Chef” in 2013.“She is completely a creature of the franchise,” said Francis Lam, a frequent guest host and the vice president and editor in chief of Clarkson Potter, which published “Kristen Kish Cooking: Recipes and Techniques” in 2017. “On some level she can be a little bit of a cipher. People can put a lot on her based on their assumptions.”When Ms. Lakshmi announced that she would not renew her contract as the show’s host and executive producer, Ms. Kish was the clear choice, said Casey Kriley, a chief executive of Magical Elves, the unscripted-production company that created the show. Executives at NBCUniversal, which owns Bravo, the network it airs on, never interviewed anyone else, said Ryan Flynn, a senior vice president.“She checks all the boxes,” he said.Ms. Kish battled Brooke Williamson in Seattle to win Season 10 of “Top Chef” in 2013.David Moir/BravoMs. Kish got word that “Top Chef” wanted her while flying back to the East Coast with her wife, Bianca Dusic, after doing promotional work for a hotel in Thailand.“I was shocked,” she said. “I really wasn’t pushing for this because I never thought it was actually a possibility.”Ms. Lakshmi was the first person she called. “I hope I’ve been a sounding board for her over the last decade,” Ms. Lakshmi wrote in an email. “I’ve made it my mission to mentor young women like her because I didn’t have that coming up.”Ms. Lakshmi, a victim of sexual assault, often spoke out about sexual harassment in the restaurant industry, including accusations against a “Top Chef” winner, and pushed to make the show less Eurocentric.Ms. Kish said that although she will have no problem being blunt if she needs to, she intends to focus on the work, not the politics.“TV is populated by people who love to hear their own voice,” said Hugh Acheson, a chef who made his name with restaurants in Georgia and was a judge on the show for six seasons. “And that isn’t Kristen at all.”Tom Colicchio, the chef who serves as the show’s head judge, said he was excited to have someone new in the mix, especially an experienced chef. “She knows what she’s doing,” he said.Gail Simmons, the show’s other judge and a close friend of Ms. Kish, didn’t think she needed much advice: “The only concern I had was her own self-doubt.”Gail Simmons and Tom Colicchio, Ms. Kish’s new co-workers on “Top Chef,” said they she didn’t need much advice before shooting Season 21.Lyndon French for The New York TimesUnder ControlA precise and focused cook with French and Italian influences, Ms. Kish has long relied on organization to counter her anxiety. Growing up in a suburb of Grand Rapids, Mich., she kept a whiteboard in her room to keep track of her schoolwork, piano lessons and sports. Her older brother, Jonathan, an automotive engineer, gave her a cordless vacuum as a housewarming present when she recently moved to Connecticut with the Australian-born Ms. Dusic. She uses it every day she’s home.Ms. Kish is much looser about what she eats and wears. She prefers hoodies and a ball cap turned backward. Her favorite cosmetic is Carmex. She’d just as soon eat chicken tenders, sour candy and squares of presliced Colby-Jack cheese on a saltine.The Hamburger Helper that brought her joy as a child inspired a pasta dish of curly edged mafaldine tossed with mushrooms and pearl onions that is popular at her Austin restaurant, Arlo Grey.This baffles her mother, Judy Kish. “I truly did not use Hamburger Helper very often,” she said during a recent family interview on Zoom. “I really don’t understand why it’s so vivid in her memory, to tell you the truth.”The elder Ms. Kish was a high school teacher, and her husband, Michael, was an engineer at a company that made corrugated cardboard boxes. In 1984, the couple adopted the four-month-old Kristen, who had been abandoned shortly after birth at a clinic outside Seoul.They strove to keep her connected to her birth country, making sure she tasted kimchi, introducing her to a Korean exchange student and reading her “The Korean Cinderella” by Shirley Climo. (Ms. Kish had the story spray-painted on the restroom walls of her restaurant. Speakers softly play a recording of a woman reading it in Korean.)A young Ms. Kish giving her mother, Judy, a ride on a tractor. Courtesy of Clarkson PotterFor a long time, Ms. Kish tried not to think about her Korean roots. “I put it aside because I was scared that I was going to find out something that I didn’t want to find out about where I actually came from,” she said.Still, in her 20s, she had her Korean name and adoption case number inked on her wrist — the first of many tattoos marking important moments in her life.After she won “Top Chef,” she vowed to use some of the $125,000 prize money to visit South Korea, but couldn’t go through with it. Nine years later, Netflix sent her to Seoul on a five-day promotional trip tied to her work as a host on “Iron Chef: Quest for an Iron Legend.” She didn’t search out orphanages, as some adoptees do. Instead, she focused on learning about the food.Can someone who didn’t grow up in a Korean family legitimately cook the cuisine? It’s a question she grapples with.“I’m trying to own that side of me so it doesn’t feel like I’m appropriating a culture that doesn’t belong to me,” she said. “I clearly can have a point of view about Korean American food. There is a connection. I’m allowed to explore it. But for a long time I felt guilty about it.”An Education in FameDespite her shyness as a child, she had a lot of friends. By high school she was firmly ensconced with the preps.“We had Abercrombie clothes, and I had purple contacts,” she said. “I was trying to be everything except me. I wanted to hide.”Especially, she said, her budding attraction to women.Her grades weren’t good enough to get into Michigan State University, where her brother and both her parents graduated. She spent a year at Grand Valley State University, but didn’t go back. Her parents, who said she always had a creative streak with food, sent her to Chicago to attend Le Cordon Bleu College of Culinary Arts. She loved it and graduated, but also discovered cocaine and the bars.“A lot of it was trying to mask and self-medicate my social anxiety and my sexuality,” she said. Ms. Kish convinced herself that being successful couldn’t include being gay.Ms. Kish brings her longtime hairstylist to the set, and likes to have a candle and candy in her dressing room. Lyndon French for The New York TimesShe kept partying, turning down jobs she thought were beneath her. Finally, her parents stopped paying for her nice apartment. She moved back home, depressed and defeated.They gave her one more chance. They knew of a room for rent in Boston, and offered to help pay for it if she found a job within three weeks.She did, cooking in a series of kitchens that led to a job at Stir, a cookbook store and demonstration kitchen owned by the chef and restaurateur Barbara Lynch. Ms. Lynch became a mentor, passing her name to producers who had called looking for new “Top Chef” contestants.Ms. Lynch wrote a letter that Ms. Kish had in her back pocket when she won. “So very proud of you,” it read. “Breathe and most of all enjoy the experience!!”Ms. Kish doesn’t have much to say about recent reports that Ms. Lynch verbally and physically harassed workers at her restaurants.“I had been removed from her company for 10 years, so I don’t know,” Ms. Kish said. “What I do know is that if she never said, ‘Kristen, you can win Top Chef,’ none of this would be happening. And that’s a fact.”Over a cheeseburger at Gramercy Tavern in Manhattan last month, Ms. Kish pondered how to navigate her fast-rising fame. She guards the name of the town where she lives, and is careful what she says when she’s out somewhere, because people eavesdrop. She is trying to get better at responding to the strangers who approach her in places like the supermarket.Bianca Dusic, Ms. Kish’s wife, often travels with her to jobs, and is close with Ms. Kish’s family.Lyndon French for The New York Times“When I get insecure and uncomfortable and socially anxious, I kind of become, for lack of a better term, a bitch,” Ms. Kish said. Ms. Dusic prompts her to snap out of it with a code phrase: “Nasty Nancy’s here.”The two met when Ms. Dusic was the corporate executive assigned to help Ms. Kish open her Austin restaurant in the LINE Hotel in 2018. After six months of intense work side by side, they shared a high-five that lasted a little longer than they expected.They were married in their backyard in April 2021. As with their engagement, Ms. Kish announced it on Instagram.Ms. Dusic, 44, left the restaurant industry when the stress of working during the Covid shutdowns and grief over her father’s death from cancer made her sick. Now she is a “mind-set and transformation coach” who offers breath work and other therapies, which she uses to help Ms. Kish. She also has persuaded Ms. Kish to stop ordering so much takeout.Ms. Dusic frequently accompanies Ms. Kish when she works. At home, they putter in the garden, drink tea and are in bed by 10 p.m. It’s all about managing a life that just keeps getting bigger.“This was never the plan,” Ms. Kish said. “The plan would have been for me to just work in a little restaurant, making ends meet, doing my life and just keep trucking along.”Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice. More
