#旅人故事:【手執一枝筆,意味隨時被殺】
去年飛越半個地球,轉了三程飛機,到中美州的墨西哥交流。記得初時介紹自己就讀新聞系時,我的墨國朋友都不約而同流露出欣賞、帶點佩服的表情,我起初還以為那只是一個客套且禮貌的回答,直到他們說了一句 ”Being a journalist here is very dangerous."
朋友 C 的父親是當地一份報紙的資深記者,專責研究墨西哥北部的運毒犯罪集團,他經常要出遠門工作,一走便是兩、三個月。C 告訴我,為了蒐集毒犯的情報,父親有時要花點錢去買通線人獲取消息,有時更要偽裝成買家,親身接觸毒犯。「所以他從來都不會在新聞中刊出自己的真名,怕被人尋仇」,C 沒有因此而恐懼,反而慶幸仍然有像自己父親般勇敢的人,在這個國家,願意扛起報導真相的責任。
墨西哥,是繼三大戰亂國家後,包括敘利亞、也門、阿富汗外,每年最多新聞工作者喪命的國家,原因也離不開毒品。
根據無國界記者(RSF)2019 年的報告,拉丁美洲成為全球最危險地區,共有 14 名新聞工作者喪命,而墨西哥佔了 10 人。每年在墨國死亡的記者一直維持在十多人,即平均每月,就有一名記者因為「真相」而被殺。
最讓人痛心的例子,長年致力追蹤政權腐敗,以及毒梟間勾結醜聞的記者 Javier Valdez,曾於 17 年獲頒國際新聞自由獎,但不足一個月後,便在光天白日之下慘遭槍殺。他曾經在書中寫下:「他們被殺的最大錯誤是住在墨西哥,以及作為一名記者。」(The great mistake is to live in Mexico and to be a journalist.)
不論是直接報導政權腐敗、毒梟犯罪,還是比較軟性的社區新聞,如一些家庭如何因毒品而沉淪等,單凡與毒梟扯上丁點關係,或有機會損害他們的利益,下場都可能一樣。這些風險,他們都清楚知道的,下筆時寫下的每一字,都是記者冒著性命危險換來的。
原來,不論何地,有人為真相發聲,都默默背負著一些重擔,可能是家人被恐嚇威脅,可能是被以言入罪,可能是下半生都忍受著催淚彈帶來的後遺症,也有可能就此喪命。
老套也要說句,請珍惜我們謹餘的新聞自由。
Storyteller: 祖瘋了的旅孩
Illustrator: Patpatkate
#沒有你的故事也是你的故事
「StoryTeller 說故事」是一個說故事的平台,也是一個獨立創作單位,連結一群風格獨特的影像及文字創作人,創作各類插畫故事。我們相信故事的力量。歡迎任何合作/品牌推廣,請電郵至info@story-teller.com.hk。
👉 投稿故事/藝術作品 : https://bit.ly/3nHs23c
👉🏻Tag us at IG @everyone.is.storyteller to be featured 🙂
📮投稿你的故事/藝術作品:https://bit.ly/2FwN6G3
#everyoneisstoryteller
同時也有1部Youtube影片,追蹤數超過24萬的網紅竹渕慶 / Kei Takebuchi,也在其Youtube影片中提到,The song is finally released on streaming and download platforms! https://big-up.style/TlXomKU1o4 So this was one of the things I had been up to whi...
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- 關於be featured in意味 在 StoryTeller 說故事 Facebook 的精選貼文
- 關於be featured in意味 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
- 關於be featured in意味 在 竹渕慶 / Kei Takebuchi Youtube 的最佳貼文
- 關於be featured in意味 在 Be featured in-在PTT/IG/網紅社群上服務品牌流行穿搭-2022-09 ... 的評價
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be featured in意味 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚(Fouquet’s)的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)
前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗,今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。
1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口,原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏,後面再加上「’s」的英美式用法,賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳,每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行,1990 年,Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年,法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris,從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌,能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月,位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞,不得不關門整修,直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。
從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐(48€ /人,含一杯熱飲,另有含一杯香檳的版本€58 / 人):第一道是包含三明治等鹹點與 scones、cookies(美式餅乾果然很紅吧!)、法式小點心 petit fours 的三層架,第二道則是三樣主廚精選甜點的迷你版,包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。
當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」(Louis Fouquet 的聖誕節蛋糕)。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計,參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好,是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕,是由濕潤的烘烤杏仁海綿蛋糕(biscuit moelleux à l’amande torréfiée)加上黑巧克力慕斯(mousse de chocolat intense)與糖漬香檸檬(confit de bergamote)組成,隱藏在一層薄薄的杏仁膏之下,鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過,法國現在也在流行減糖,許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕,主廚 Nicolas 也是刻意如此設計,突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和,讓人在豐盛的聖誕大餐後,仍然能毫無負擔地享用、成為完美的結尾。不過,如果是在平時下午茶品嚐,酸度卻有些過於強烈了。
接下來請大家點開照片一一欣賞主廚的作品,更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」:https://tinyurl.com/w7kvq2w
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕精選:https://tinyurl.com/y6pq87rz
認識更多法國甜點主廚與意見領袖:https://tinyurl.com/y49mhpl3
你不可不知的法式甜點關鍵詞:https://tinyurl.com/y5c99dd8
*****
I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.
Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.
Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.
The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.
Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w
🔖 You might also be interested:
2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz
Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc
be featured in意味 在 竹渕慶 / Kei Takebuchi Youtube 的最佳貼文
The song is finally released on streaming and download platforms! https://big-up.style/TlXomKU1o4
So this was one of the things I had been up to while staying home. ChilledCow's original stream has been on air since Feb. 23rd until now...
▼本家 ChilledCow Channel https://www.youtube.com/channel/UCSJ4gkVC6NrvII8umztf0Ow/featured
▼本家 Video
https://www.youtube.com/watch?v=5qap5aO4i9A
▼新 "Love" グッズ
https://muuu.com/videos/5768d1001c0ff91a
I'm personally thanking and admiring the ChilledCow, assuming that they've been streaming perpetually during this period, to ease our anxious souls through their music. I also love how their chatroom is always filled with different languages from all over the world.
I guess there's always a way to learn and stay creative, regardless of where you stand now.
Kei
この曲は、配信開始されました! https://big-up.style/TlXomKU1o4
外出自粛期間中にこんなこともしてました。本家様、2月23日から途絶えさせることなく現在もずっと生配信中です…
世界中の人が家に閉じこもる生活を送り始めた中で、音楽を通して寄り添うために流し続けてくれてるのかな。なんて勝手に思って敬服しています。動画のチャット欄も、いろんな言語が飛び交ってて素敵なんだよな…これを聴きながら今も勉強したり働いたりしている人が世界中にいるんだなって、心がじんわりします。
どんな状況でも学び、クリエイティブでい続けること!Study Girlと今回の変な試みから、そんなことを学びました。楽しかったー!
慶
▼Stream and Download my songs!!
LOVE https://linkco.re/0Ftr3g1N
Or download for free ▶︎ https://www.dropbox.com/sh/z7b0yxh8kwk78ws/AAABtRgVbMwtE1dbLjLRZyjEa?dl=0
IN THIS BLANKET https://linkco.re/y4z3tt5V
TORCH https://linkco.re/vYHNVsFs
▼MERCH / グッズ
新 "Love" グッズ/New LOVE Merch
https://muuu.com/videos/5768d1001c0ff91a
他グッズ/Other Merch
https://keitakebuchi.booth.pm/
▼FOLLOW ME
Twitter https://twitter.com/keibambooty
Instagram https://www.instagram.com/keibamboo/
HP https://keitakebuchi.com/
▼YAMO(クリエイティブパートナー/Creative Partner)
While staying at home, we dived deeply into the direction our curiosity lead us to, and eventually had a new song! The voyage was like parking in the 3D intersection of culture, music, and video. You maybe wondering if Lofi is going to be released digitally, and we are planning to do so sometime in the future alongside with other new songs. So stay tuned for that!
Stay home期間中に、二人で興味を深堀りしていたたら、新曲ができました!文化と、音楽と、映像の立体交差点の中に我々ならではの立体駐車をした感覚です(意味不明)。「Lofi」をSpotifyとかiTunesで配信リリースしないの?っていうコメントがあるような気がするのですが、他の曲とセットにして先々にリリースしたいなと思っています。それもお楽しみに。
Twitter https://twitter.com/YAMO_wbsb
Instagram https://www.instagram.com/yamo_wabisabi/
▼オススメのビデオ!Other Recommended Videos
ASMR https://youtu.be/rJe4ebh2AFc
Love MV https://youtu.be/Dxas9A47A64
Torch MV https://youtu.be/y9ltZL5osBI
In This Blanket https://youtu.be/s9MXv28fJsY
「天気の子」Mash Up https://youtu.be/ZcT2UOmcwIo
▼オンラインコミュニティーPATREON
https://www.patreon.com/KeiTakebuchiYAMO
#lofihiphop #chilledcow #keitakebuchi
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be featured in意味 在 Unlock access to intermediate and advanced features 的美食出口停車場
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be featured in意味 在 Be featured in-在PTT/IG/網紅社群上服務品牌流行穿搭-2022-09 ... 的美食出口停車場
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