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What makes a great chef?
Jennifer Rubell, 36, writer, renowned hostess, hotelier, Harvard grad and member of the illustrious Rubell clan, is poised to become the country’s newest entertaining guru. Jennifer is currently Food and Entertaining Editor of the Miami Herald’s Home & Design magazine, Former Contributing Food Editor of, the recently folded (March 2009), Condé Nast shelter magazine Domino, and her first book, Real Life Entertaining, was released in May 2006 by HarperCollins. She writes regularly for the Los Angeles Times Syndicate, and has appeared in, among others, Vogue, Harper’s Bazaar, W, Better Homes and Gardens, Elle, The New York Times, Every Day with Rachael Ray, Travel + Leisure, Ocean Drive and Food & Wine. In 2007, Paper Magazine named Jennifer one of its 30 most beautiful people.
Entertaining is in Jennifer Rubell’s blood. Her uncle, the late Studio 54 owner Steve Rubell, treated Jennifer as his own child, taking her along to parties with Halston, Calvin Klein, Liza Minelli and Bianca Jagger, and inviting her to every major event at Studio 54, starting at the age of 7. Her parents, world-renowned contemporary art collectors Donald and Mera Rubell, became famous in the ‘80s for the Whitney Biennial after-party they hosted at their Upper East Side townhouse. With artists like Keith Haring, Jean Michel Basquiat, Julian Schnabel and Andy Warhol roaming around the house, Mera turned out bowl after bowl of spaghetti with homemade marinara sauce, with Jennifer at her side learning the Rubell family style: personal, unconventional and decidedly hands-on.
Jennifer Rubell: Well I think what makes a great professional chef is somebody . . . Well scratch that. I think what makes a great professional chef or home cook is somebody with a terrific palate first of all. Somebody who loves to eat; and has a really good sense of flavor; and has tasted a lot of different things in the world; thinks about food and really applies that to their cooking; and has some kind of . . . some kind of philosophy that they bring to the world of food. Now that’s what makes a great cook or a great chef.
To be a very, very good home cook, you don’t need all that. You just need to be able to cook a few dishes well. But somebody who is really pushing . . . pushing the public’s sense of taste, or flavor, or the definition of cooking is going to be somebody who has a real perspective. And they’ve arrived at that perspective through a lot of tasting, and they are then pushing it to something new. It’s what makes a great artist in any medium.
Recorded on 12/13/07
A great home cook needs much less than a great professional chef.
- Modern antibiotics can effectively treat bubonic plague, which spreads mainly by fleas.
Bacteria under microscope
needpix.com<p>Today, bubonic plague can be treated effectively with antibiotics.</p><p style="margin-left: 20px;">"Unlike in the 14th century, we now have an understanding of how this disease is transmitted," Dr. Shanthi Kappagoda, an infectious disease physician at Stanford Health Care, told <a href="https://www.healthline.com/health-news/seriously-dont-worry-about-the-plague#Heres-how-the-plague-spreads" target="_blank">Healthline</a>. "We know how to prevent it — avoid handling sick or dead animals in areas where there is transmission. We are also able to treat patients who are infected with effective antibiotics, and can give antibiotics to people who may have been exposed to the bacteria [and] prevent them [from] getting sick."</p>
This plague patient is displaying a swollen, ruptured inguinal lymph node, or buboe.
Centers for Disease Control and Prevention<p>Still, hundreds of people develop bubonic plague every year. In the U.S., a handful of cases occur annually, particularly in New Mexico, Arizona and Colorado, <a href="https://www.cdc.gov/plague/faq/index.html" target="_blank">where habitats allow the bacteria to spread more easily among wild rodent populations</a>. But these cases are very rare, mainly because you need to be in close contact with rodents in order to get infected. And though plague can spread from human to human, this <a href="https://www.healthline.com/health-news/seriously-dont-worry-about-the-plague#Heres-how-the-plague-spreads" target="_blank">only occurs with pneumonic plague</a>, and transmission is also rare.</p>
A new swine flu in China<p>Last week, researchers in China also reported another public health concern: a new virus that has "all the essential hallmarks" of a pandemic virus.<br></p><p>In a paper published in the <a href="https://www.pnas.org/content/early/2020/06/23/1921186117" target="_blank">Proceedings of the National Academy of Sciences</a>, researchers say the virus was discovered in pigs in China, and it descended from the H1N1 virus, commonly called "swine flu." That virus was able to transmit from human to human, and it killed an estimated 151,700 to 575,400 people worldwide from 2009 to 2010, according to the Centers for Disease Control and Prevention.</p>There's no evidence showing that the new virus can spread from person to person. But the researchers did find that 10 percent of swine workers had been infected by the virus, called G4 reassortant EA H1N1. This level of infectivity raises concerns, because it "greatly enhances the opportunity for virus adaptation in humans and raises concerns for the possible generation of pandemic viruses," the researchers wrote.
The word "learning" opens up space for more people, places, and ideas.
The coronavirus pandemic has brought out the perception of selfishness among many.
- Selfish behavior has been analyzed by philosophers and psychologists for centuries.
- New research shows people may be wired for altruistic behavior and get more benefits from it.
- Times of crisis tend to increase self-centered acts.