He considers himself a bloomer and got to fame in his early thirties, competing with a great number of young influencers around.
“I knew I had to put 10 years of work into five years because I’d be competing with kids who were 23 who were way funnier and way better. But I had one thing they didn’t: perspective.”
For all the late bloomers!!! It’s never too late!!
Kareem Rahma – FOR THE GUARDIAN US, November 2024
He’s super well know for his @subwaytakes where he interviews form random to famous people. With the most unexpected and witty conversations during a metro ride.
He also has ‘Keep the meter running’ where he has conversations with taxi drivers, most about their immigrant culture and they normally end up having a meal somewhere. Last but not least, SubwayTakes has its own podcast as well.
In a world where cultural differences are at a very delicate level, Kareem has the talent to blend intelligent sense of humor with some serious points.
So here we have actually quite a few suggestions in one post: a cool Instagram account (or two actually), local NY food places and a podcast to keep you company while walking on your treadmill or at the park or simply chilling at the couch.
Actually what do you normally do while listening to a podcast? Here’s a poll I shall doing soon.
Anyways, hope you enjoy Kareem’s work as much as I do.
Quem não gosta de ganhar ovo de Páscoa? Eu como boa chocólatra, adoro!! Fiz uma curadoria com os chocolates que eu mais gosto, selecionados a dedo!!
Homenageando a brasilidade das nossas terras que produz matérias primas que se transformam nessa delícia que se chama chocolate.
Vamos começar então pela minha marca preferida. Nunca fiz segredo!
Adoro presentear com a versão “quebra quebra” em seus diversos sabores. Adoro o trabalho com a apresentação das embalagens, as cores. E o trabalho de criação de cada produto.
“Páscoa tem sabor de Dengo, chocolate tem sabor de Dengo!”
As opções são muitas, foi difícil, mas escolhi quatro, tanto para exagerar um pouquinho! Segui um pouco do meu gosto pessoal que também podem ser parte de uma clássica escolha para agradar o paladar.
Ovo Recheado Tropical chocolate ao leite com ganache de maracujá com puxuri – noz moscada brasileira da amazônia ph: Miro Classico Chocolate ao Leite à Base de Plantas com drágeas de castanha-de-caju ph: Miro Ovo Quebra-Quebra Caramelizado com Nibs e Flor de Sal – com chocolate branco caramelizado ph: Miro Dengo de CorteCafé Cremoso recheado com ganache de chocolate branco com café e canela e gianduia de castanha-de-caju ph: Miro
Seguindo pelos sabores da Amazonia, lá na loja Combu, uma jóia rara bem escondidinha no meio da Bela Vista, deixei as menina escolherem por mim. Elas tem sempre o cuidados de entender o que o cliente procura e com ótimas sugestões. Desta vez elas fizeram uma escolha de diversos bombons, balas e um salame com sabores paraenses. E claro não poderia faltar o ovo. De Açaí. Aquele de verdade!!
Esta maravilha é feita com a mais fina seleção de chocolate ao leite premium, proporcionando um sabor suave e uma textura aveludada que derrete na boca. O recheio é uma autêntica geleia de açaí, adicionando uma explosão de sabores. Esta combinação perfeita cria um deleite indulgente que é quase impossível resistir. ph: Miro
Duplinha das boas essa!
Bombom de chocolate ao leite com geleia de taperebá
Bala de chocolate com caramelo e geleia de açaí. Bala de Castanha Bala de chocolate com caramelo e doce de castanha
Bombom de Castanha Castanha do Pará, leite condensado e chocolate em barra meio amargo.Um punhado de delícias paraense!Bombom de Castanha Castanha do Pará, leite condensado e chocolate meio amargo
Bombom Cupuaçu Cupuaçu, açúcar, leite condensado e chocolate em barra meio amargo.
A Páscoa não é completa se não tiver à mesa a Colomba Pascal, como pede a tradição italiana.
E para celebrar este ano, a chef pâtissier do Rosewood São Paulo, Saiko Izawa, criou sua receita a base de fermentação natural de 36 horas, trazendo um equilíbrio perfeito entre doce e cítrico. O recheio leva morango passa orgânico, chocolate 45% ‘tree to bar’ com de laranja e limão confitados.
Cortesia Rosewood São Paulo
Tem presente para os fans de FRIENDS também! Este ano a Kopenhagen criou um set especial para celebrar a série.
Ovo Friends – acompanha bonecos colecionáveis de Ross, Rachel e Phoebe Ovo Friends – acompanha bonecos colecionáveis de Monica, Chandler e Joey
Onde celebrar seu domingo de Páscoa
Entre os dias 15 e 20 de abril, o Cabruca, restaurante da Fábrica de Dengo criou um menu de almoço especial para a ocasião. Elaborado com ingredientes selecionados e sabores brasileiros, a chef Sanae Mattos apresenta uma combinação de pratos leves e aconchegantes, perfeitos para a ocasião. O menu especial de Páscoa inclui entrada, prato principal e sobremesa servido durante o almoço, das 12h às 16h. Para reservar basta acessar o link.
O Rosewood São Paulo também preparou uma programação especial. No dia 20 de abril, domingo, das 11h às 16h, será servido um brunch com menu exclusivo nos restaurantes Le Jardin, o grand café do hotel, e Blaise, a brasserie premium da propriedade. O menu foi idealizado pela chef executiva Rachel Codreanschi.
Feliz Páscoa!
Who doesn’t love an Easter egg? As a self-proclaimed chocoholic, I adore them!! I’ve curated a selection of my favorite chocolates, hand-picked for your enjoyment!!
Honoring the Brazilian spirit of our lands, which produce the raw materials that are transformed into this delight called chocolate.
Let’s start with my favorite brand, I’ve never kept it a secret!
I love giving the “quebra quebra” version as a gift, in its various flavors. I love the packaging presentation, the colors, and the creative work behind each product.
“Easter has the flavor of Dengo, chocolate has the flavor of Dengo!”
There are so many options, it was hard, but I chose four to indulge a little! I followed some of my personal taste, which you might also like.
Following the flavors of the Amazon, at Combu store, a rare gem hidden in the middle of Bela Vista neighborhood, I let the girls choose for me. They always take care to understand what the customer is looking for and have great suggestions. This time they made a selection of various chocolates, candies, and a salami with Pará flavors. And of course, the egg! Açaí flavor. The real deal!!
Easter isn’t complete without a Colomba Pascal on the table, as Italian tradition says.
And to celebrate this year, the pastry chef at Rosewood São Paulo, Saiko Izawa, created her recipe based on 36 hours of natural fermentation, bringing a perfect balance between sweet and citrus. The filling includes organic raisin strawberries, 45% ‘tree to bar’ chocolate with candied orange and lemon.
There’s a gift for FRIENDS fans too! This year, Kopenhagen created a special set to celebrate the series.
Where to Celebrate Your Easter Sunday
Between April 15th and 20th, Cabruca, the restaurant at Fábrica de Dengo, has created a special lunch menu for the occasion. Crafted with selected ingredients and Brazilian flavors, chef Sanae Mattos presents a combination of light and comforting dishes, perfect for the occasion. The special Easter menu includes an appetizer, main course, and dessert, served during lunch from 12 pm to 4 pm. To make a reservation, simply access the link.
Rosewood São Paulo has also prepared a special program. On Sunday, April 20th, from 11 am to 4 pm, an exclusive brunch menu will be served at Le Jardin, the hotel’s grand café, and Blaise, the property’s premium brasserie. The menu was created by executive chef Rachel Codreanschi.
🇺🇸 Discover the Vibrant World of NYC Food Tours! 🇺🇸
Exploring the food scene in New York City has always been a passion of mine. As a food lover, every visit to the Big Apple became an adventure to uncover the latest trends and flavors.
What truly captured my heart was the explosion of incredible food markets, paired with the classic bodegas that are an integral part of NYC’s rich food culture.
And that’s how this Food Tour came to life.
Whether you’re a culinary enthusiast, a culture lover, or simply seeking an unforgettable NYC experience, this tour is designed just for you! Let’s explore the city’s markets, taste delicious bites, shop, and have a fantastic time together!
Planning your trip to New York City soon? Get in touch so we can organize your personalized day tour. Just fill out the form below, and we’ll get back to you!
We offer both half-day and full-day tours—your choice!
🇧🇷 Descubra o Vibrante Mundo dos Food Tours em NYC! 🇧🇷
Explorar a cena gastronômica de Nova York sempre foi uma paixão para mim. Como amante da boa comida, cada visita à Big Apple se transformou em uma aventura para descobrir as últimas tendências e sabores.
O que realmente conquistou meu coração foi a explosão de incríveis mercados de comida, junto com as clássicas bodegas que são uma parte essencial da rica cultura alimentar de NYC.
E foi assim que este Food Tour nasceu.
Seja você um entusiasta da gastronomia, um amante da cultura ou simplesmente alguém em busca de uma experiência inesquecível em Nova York, este tour foi criado especialmente para você! Vamos explorar os mercados da cidade, provar deliciosas iguarias, fazer compras e nos divertir muito juntos!
Está planejando sua viagem para Nova York em breve? Entre em contato para que possamos organizar o seu tour personalizado. Basta preencher o formulário abaixo, e nós retornaremos o contato!
Oferecemos tours de meio dia ou de dia inteiro—você escolhe!
I grew up in São Paulo, Brazil, a city that offers food from every single corner of this world. Childhood memories are fond in my heart when it comes to middle eastern food. Every Sunday my dad would take me to our favorite arab restaurant called Almanara. Right in what used to be the gorgeous centre of the city. Mouthwatering just the thought of it. The maître was always so impressed that I would eat raw kibbeh with my hands, helped by the bread dripping with hummus. Olive oil and green onions as well.
I was 5.
Once I moved to London I could still enjoy my arab feasts. Specially with friends cooking the real thing! What amazing meals we had. Stuffed grape leavesare comfort food. Not to mention how simple yet such delicacy it takes to prepare them.
Unfortunately since moving to Italy such pleasures have been drastically reduced. Italy is way behind on having greater variety of food besides their own only distinguished by each region. When in Milan you might get lucky and find a “non italian” restaurant.
So, Yes! I miss, I crave my dose of international palate.
But enough of me, my cravings and moaning, let’s talk about more important issues such as immigration and food. And photography too.
I have been noticing a great deal of positive actions on immigrants that have successfully settled in a new country thanks to their integration to a new community through food and their roots. Syrian refugees are a beautiful example of it.
In the past two years when I visited São Paulo I went to new, cosy and family run places with outstanding food. They were all recently relocated Syrian families. My utter respect.
They are not the only ones, of course, as we all know how delicate the situation in Syria is.
So when I saw on my Instastories feed a post from a talented New Yorker food photographer I follow called Liz Clayman talking about her latest work my heart exploded. Syrians in Jersey City, community dinners, their story and food.
Went straight to Amazon.com to buy it.
Preface with her gentle own words by Mayada Anjari herself together with witty Jennifer Sit on those extra two hands writing and translating.
Last but not least photography by Liz Clayman.
The book is so simple, with rather classic recipes not much fuss about it really. But such simplicity is what makes this book outstanding! Mayada’s family story, their perseverance in getting a better future for everyone, the importance of Friday night meals and how she managed to fit in her new community with the power of food.
Liz’s photos are precious. I could taste, smell each dish from the lighting, colors and beauty of each page’s shot.
My hearted compliments to this very special trio. You published a priceless gem in such delicate times. We need more of those!
Go and buy your copy right now if you consider yourself a real foodie person. It’s a must for your collection and dinners to share.
