Page 79 - Maya News Today

“Enjoy retirement, sweet Maya!!”

Zella could not be a sweeter cat. This happy two-year-old was brought in when her owner was moving. She is a petite girl at six pounds who loves to show

The money-chasing GCash and Maya is basically the same, too.

>> marcus: i mean, my dad was like, "absolutely not. we need them on the farm." >> anthony: right. >> marcus: it couldnt have been done without maya that really not only translates, but also understands the culture. >> anthony: mm-hmm. >> marcus: because i felt also bad coming in as the "american" saying, "okay, everyone should move to the city." it had to be gradually, two, by two, by two. >> anthony: right. >> marcus: so, when i had to pick which two, i picked the girls, because otherwise they...

Day long. >> maya: feel this, its so warm. >> anthony: still warm. wow. thats sort of magic, man. marcus left ethiopia at age 2, so finding and reconnecting with his family has not been easy. tracking down a mom who died in similar circumstances on the right dates, following a thread to a dusty village in the oromo region, where marcus found the man he has come to accept as his biological father. he also found tigist, selam, zebenay, ashu, and daniel, presumably, his siblings by another mother. ...

>> maya: how did he get the skin off? >> marcus: he just, one move he did it. what? >> maya: we used to use like hot boiled water. >> marcus: yeah. >> maya: after killing it, you -- >> anthony: right, dip him in. >> maya: dip it there, and thats how i grew up. ♪ >> anthony: morocco has ras el hanout, india, garam masala. ethiopia has this. the brightly colored berbere . the color is amazing, and those guys who grind the stuff are covered with it, breathe it all

Feeling. i need this to be -- go back to new york and be the chef that i have to be. i really need this. welcome to a tsige family meal. tsige family meal. so we start with the injera bread, right? >> maya: yes. >> anthony: besides the doro wat, we have cabbage, beets, and collards, root vegetables finished with the livers and jiblets of the chicken. >> marcus: actually, it looks spicier than it is. >> anthony: good. very good. though a continuing bone of contention with his father, marcus and m...

Now, when -- you were born here? >> maya: i was born here, yeah. >> anthony: left, what age? >> maya: 13. i grew up in holland, and after that we all went to london, germany and im in new york now so. >> anthony: i dont want to say its a rootless existence. but, but its a -- you know, wheres home? >> marcus: i think for us now, if -- harlem is really home. but when ive been gone for two years, im like, "i gotta go back," because the beat is just so different than what sweden can offer me, and de...

Ethiopian vegetarian. they make it really nice. >> anthony: at kategna restaurant, they do it classic. injera bread. thats ethiopian 101. >> marcus: i mean, when you think about ethiopian food, right, the foundation is really the injera bread. >> anthony: its not just food, its an implement. >> marcus: yeah. >> anthony: were having beyaynetu, a selection of stews, or wats, as theyre called around here. thats gomen, sauteed greens. shiro wat, which is a chickpea stew. and tikil gomen, sauteed whi...

>> maya: so you guys could take some and then were going to take it around. >> anthony: perfect. gomen and ayib are greens, like collards, with a big hit of berbere and ayib cheese. mmm. i like the cheese. its like a ricotta. >> marcus: thats right. >> anthony: lamb kiftu, prepared gurage style. laboriously diced. amazing. >> maya: this is all, like, innards. >> anthony: yeah, i got some of that, thats good. thats delicious. >> marcus: yeah. >> anthony: this i love without reservation. barbecue,...