As a kid, Enrique Olvera spent hours in his grandmother’s bakery in Mexico City. He loved watching everyday ingredients（原料）like flour, sugar and eggs mix into something entirely different. For Olvera, even the simple act of baking a cake felt like magic. He absorbed every detail as his grandmother was cooking. On Sundays, he joined his father in the kitchen, chopping onions and tomatoes for breakfasts of scrambled eggs and dry beef.

These advantages drive Olvera’s new cookbook, Tu Casa Mi Casa：Mexican Recipes for the Home Cook. But Olvera, the chef behind Mexico City’s Pujol, one of the world’s top restaurants, almost turned away from a career in the kitchen.

Despite the draw of the family bakery, Olvera’s father didn’t want his son to spend too much time there. He wanted Enrique to go to college and get a degree. Olvera made a compromise with his dad. He found a cooking program that offered a bachelor’s degree---at the Cooking Institute of America---and left Mexico for New York.

In New York, Olvera buried himself in the curriculum（全部课程）at the top cooking school. Like most training grounds for professional chefs, Olvera’s lessons were stuck in the cooking of Europe. For example, he dutifully learned to spot the edges of his dishes with little dots of sauce--drawing on the traditions of France, not Mexico. “Mexican food doesn’t respond to any of that,” he says. “So if you see how we cook，we don’t saute（快炒），we’re burning things down, we’re using the stems（茎）.The only thing that you can apply to Mexican technique is the passion for the craft. But the techniques are entirely different.”

At 24, Olvera returned to Mexico City---and opened Pujol. Olvera’s flagship has repeatedly made lists of the best restaurants in the world ---its success built on the techniques he learned as a kid in his grandma’s bakery and his parents’ kitchen. With Pujol’s success, Olvera went on to open four more restaurants in Mexico and two in New York. Now, he’s getting ready to roll out two more---this time, in Los Angeles.

Since her teenage son William passed away, Jane Gordon has been trying to hand out his medical equipment to people in need. “William hoped to spread his love. And it relieves us to help families suffering what we went through,” Jane said.

William was found with brain damage at birth. In order to make his life better, his family had a hard time in looking for suitable medical equipment. However, after William’s death in 2022, the journey of donating his used equipment turned out to be not easy, either.

Jane’s first idea was to hand out the items in New York, where William spent his childhood. However, the transport cost would be too high. After great efforts, they were finally told that a family in Seattle was interested, so Jane and her husband packed up and drove 1, 995 kilometers to drop it off.

Many of the items went to Adam Carson, a 12-year-old Seattle boy whose backbone was severely injured in a car accident. Adam’s mom thanked Jane, saying that it was difficult for her family to get the equipment that her son needed. The most helpful items from William are a car seat big enough for Adam, a chair that helps him stand up and a bed designed so he doesn’t fall off.

Jane’s experience shows not only how hard it is to get such equipment but also the difficulty when trying to donate it. “My son told me to pass on his love, so it’s a heartache if I take his stuff to the landfill,” Jane said.

Steve Totter, director of MediShare, said he got daily inquiries from people trying to donate large medical equipment previously used at home. “We couldn’t walk away from it,” Steve said. “Governments must find a way to make it work.”