“On a given day, I could order Guyanese curry chicken, dim-sum-style turnip cakes, and Peruvian alfajores,” Hannah Goldfield writes, about the delivery platform WoodSpoon. “The food was comforting but also stimulating and educational.”
The other night, using a delivery platform called WoodSpoon, which offers meals cooked in the homes of neighborhood chefs, I ordered what seemed to be a reasonable amount of Lebanese food for dinner.
I was surprised not only by the generous portions but also by the add-ons and flourishes: cups of sumac, za’atar, and olive oil; fresh pita and lush green salads; whipped baba ghanoush and hummus, dotted with more pomegranate seeds, sprigs of mint, and scallions; a zesty yogurt sauce thick with chopped cucumber. Everything had been prepared by a woman named Raghida Haddad , who was born in Beirut, spent years working for the New York City mayor’s office, and lives in Brooklyn.
Raghida Haddad, a Brooklyn-based WoodSpoon chef, was born in Beirut and shops for ingredients at Middle Eastern markets on Brooklyn’s Atlantic Avenue. The crux of some of WoodSpoon’s subway ads is that the company proffers comfort through food without the hassles of human interaction, let alone the obligations of family: “It’s like getting Grandma’s soup, without questions about your love life,” one poster declares. This is a common trope in branding that targets millennial and Gen Z city dwellers, who are often cynically imagined as anxiety-ridden and antisocial.
Su’s desserts include flaky Portuguese-style egg tarts—just like the ones he used to eat in Harbin at Kentucky Fried Chicken, which bought a recipe for them from a famous bakery in Macau in 1999, the year in which rule of that city was transferred from Portugal to China. “Oh I miss KFC in China so much!!” Su’s description reads. His homesickness is our gain.
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