A taste of heaven in Hell's Kitchen
May 31 2002 by Tony W. Cartledge , BR Editor

A taste of heaven in Hell's Kitchen | Friday, May 31, 2002

Friday, May 31, 2002

A taste of heaven in Hell's Kitchen

By Tony W. Cartledge BR Editor

One of my favorite sections of Manhattan is an area on the western side of midtown, centered around 9th and 10th Avenues.

The area is called "Hell's Kitchen." It has an old reputation for being home to illegal sweatshops and the desperate immigrants who have slaved in them through the years, and I suspect that has something to do with the name.

Today, visitors to the city know Hell's Kitchen mainly as a mixing bowl of ethnic residents - who have inevitably brought with them their favorite foods.

Twice, Jan and I have been lucky enough to be in Manhattan during a Hell's Kitchen food festival, giving me an opportunity to eat my way through 20 blocks of ethnic fare.

There was spicy lamb stew and satay from Indonesia, pad Thai and curried fish from Thailand, Greek souvlaki and Middle Eastern falafel. There were Latin American cakes made of cornmeal and cheese and slow-roasted flank steaks from Columbia, sliced thin and hung on a rotating rack above a charcoal fire. There were fruit drinks from the Caribbean, veggie dishes from India, and fresh ears of corn roasted in the shucks.

I confess: I didn't eat it all, but scarfed down far more than my minimum daily nutritional requirement, and topped it off with a greasy, Coney Island style funnel cake.

Now it's back to the jogging trail.

But, as I put in extra miles to work off food from around the world, I am reminded to pray for nations both near and far.

That's easy to remember: the food came near, now I must go far.

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5/31/2002 12:00:00 AM by Tony W. Cartledge , BR Editor | with 0 comments
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