Food

Nothing smells better than freshly-baked bread. Take it out of the oven, let it cool a little, and cut into it. A puff of steam comes out and fills your house with that amazing aroma.

I've been baking bread for nearly 10 years. I started with a technique called the French knead, or the aptly-named "slap and fold". You pick up the dough then slap it onto the counter. Then turn it, pick it up, and slap it down again. The process is noisy, exhausting, and you end up with tiny bits of dough flying around your kitchen. They stick to the walls and are hard to scrape off. The bread tastes good, but I'm not sure if it's worth it.

Fast-forward to last month. I've refined my process to near perfection. You just put the ingredients in a bowl, stir them for a minute, cover them, and leave them all for a full day. The bread comes together perfectly. There's no mess, it's dead simple, and it tastes amazing.

English is a tool you can use to do many things. Since English is a global language, you can use it to learn things from different cultures.

A fun way to learn English is cooking. You have to know how to talk about the ingredients, measurements, textures, times and flavor descriptions, and explain the process. And, if you teach cooking in English, your pronunciation needs to be clear enough for others to understand.

Accordingly, in 2015, two English language teachers in Manchester, UK, set up a program called Heart and Parcel. Karolina Koscien and Clare Courtney gather immigrant women together to cook dumplings. Why dumplings? Because "parceled foods" are universal to all cultures. Women from different countries can all come together with their recipes and share their unique histories with each other. Besides language learning, social connections are formed that help the women thrive in their new home.

Bessie Williamson (1910-1982) was a woman in a man's industry. She ran a whisky distillery in Scotland at a time when women weren't managers in any business, let alone the whisky business. But Williamson worked her way up from a typist to the owner and CEO of the Laphroaig [lah-FROYG] distillery, becoming a well-respected boss and highly successful manager. She brought Laphroaig distillery through difficult times during WWII and began a far-reaching modernization process before retiring.

Williamson was known in the business as the "Islay Labour Exchange" because she found a job for almost everyone who needed one. And if workers didn't have a pension plan, she kept them on well past the usual age of retirement. Her employees were always first in her mind, even in the hard times.

Atlas Obscura, a publication about travel and culture, notes that a pub has always been more than just a place that sells beer for the British. The pub has brought communities together for centuries, and the tavern tradition of spending the evening with your peers continues to this day. Few know, however, that pubs became popular following the plague known as the Black Death of the 14th century.

The Black Death killed nearly half of England's population after it reached the British Isles in 1348. By the 1370s, it had caused a critical labor shortage. Eventually, this proved a boon for the peasantry of England, who could demand higher wages for their work and achieve higher standards of living. As a result, households selling or giving away leftover ale were replaced by more commercialized, permanent establishments set up by the best brewers and offering better food.