Sunday Paper Recommends—Week of February 11, 2024
At The Sunday Paper, we're always discovering books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this this one item we've been turning to lately—open your heart and mind and encourage you to come together for meaningful conversations
What We’re Reading
Poet and author Maggie Smith writes about life's nuances with unparalleled honesty and beauty. Now, she's sharing her talents with a younger audience with her new children's book My Thoughts Have Wings. Offering children a place of solace in their imaginations, the book is heartfelt and genuine, like all of Smith's work. Plus there are beautiful illustrations by Leanne Hatch. (Be sure to read our feature on Smith here.)
We first heard about Kate Ainley-Zoll from Sunday Paper contributor Kelli Wheeler's beautiful story about her (which you can read here). Ainley-Zoll is a teen activist and writer passionate about shedding light on issues that move humanity forward—one of which is the subject of her book Portraits of Perseverance—200 Women in STEM. A feat of a project, the book illuminates women working in STEM (Science, Technology, Engineering, and Math) to offer readers inspiration and insight on how to make the path forward more inclusive. We are in awe of Ainley-Zoll and the work she is doing. Happy International Day of Women & Girls in Science!
What We’re Watching
The late 2022 sports news was huge: Deion Sanders, the former NFL star known for his swagger on and off the field, was taking over the University of Colorado at Boulder's football team. Sanders, known as Coach Prime, had gained widespread respect for his coaching at Jackson State, and now he was taking his talent to a team that needed a major rebuild. All eyes have been on Sanders since, a fact documented in the Amazon Original Coach Prime series. As Coach Prime tackles the good and the bad, the cameras follow him, making this sports series (now in Season 2) riveting.
What We’re Listening to
In her 2017 Ted Talk, 'The Hidden Opponent,' then college athlete Victoria Garrick Brown shared how she overcame anxiety and depression. It was a watershed moment for Garrick Brown as she proved her ability to use her vulnerability to tell raw, unfiltered stories to the world. It was also a moment that won her droves of followers, as she made giant strides de-stigmatizing the mental health conversation. Garrick Brown has since become a lauded speaker, and she has a podcast, Real Pod, that is deep, insightful, heartfelt, and fun. It's real and worth a listen.
What We’re Loving
From her podcast to her books to her talks, acclaimed relationship therapist Esther Perel has shown the world for years the power of using stories for connection. Her most recent vehicle for doing this is her card game Where Should We Begin, which includes questions and prompts to entice rich conversation. It's a way to better connect with yourself, your partner, lover, friend, or anyone in your life.
Our Sunday Dinner Recipe
Andrew Zimmern’s Pork & Black Bean Chili
8 to 10 Servings • Total time: 3 hrs 30 min, plus overnight soaking
Ingredients
2 tablespoons vegetable oil
2 slices of bacon, chopped
2 pounds trimmed pork shoulder, cut into 1/3-inch dice
Kosher salt and freshly ground pepper
2 poblano chiles–stemmed, seeded and cut into 1/3-inch dice
1 large onion, cut into 1/3-inch dice
4 chipotle chiles in adobo sauce, minced (1/4 cup)
8 garlic cloves, minced
1/3 cup ancho chile powder
3 tablespoons cumin
1 tablespoon dried oregano
1/4 cup minced cilantro, plus more for serving
(1) 28-ounce can whole tomatoes
1 pound dried black beans, soaked overnight and drained
5 cups chicken stock or low-sodium broth
3 cups dark beer, such as Samuel Smith Nut Brown Ale
3 tablespoons corn flour
3 tablespoons water
Instructions
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned (about 7 minutes). Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened (about 7 minutes). Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant (about 1 minute). Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
In a small bowl, whisk the corn flour with water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro, and serve.
MAKE AHEAD – The chili can be refrigerated for up to 3 days.
SERVE WITH shredded cheddar cheese, sour cream, avocado slices, lime wedges, and tortilla chips.
Thank you to tasteofthenfl.com for allowing us to share this recipe. Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com. Photograph by Stephanie Meyer.
