It's been eight years to the day since Hurricane Katrina devastated the Gulf Coast. To mark the anniversary, NPR revisits neighborhood activist and curator Ronald Lewis, a New Orleans resident whomMorning Editionhost Steve Inskeep regularly checked in with in the months after the storm.
All week, we've been talking about dumplings — from tortellini's sensual origins in Italy to kubbeh's tasty variations in Israel.
But perhaps no country has a longer history or greater variety of dumplings than China. Dumplings come in all shapes and with every imaginable filling. They are served at everything from a humble family meal to elaborate works of culinary art.
Losia Nyankale, 29, didn't mean to make a career in the restaurant business. But after Nyankale was in college for two years, her mom lost her job as a schoolteacher and could no longer pay tuition. Then, Nyankale's temp jobs in bookkeeping dried up in the recession. So she went back to her standby — restaurant work.
"I did some kitchen work. The pantries or the salad station," she says. "I've also managed, supervised, wash[ed] dishes."