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NYC Foodies Will LOVE the Duckathlon!

By Robert Firpo-Cappiello
January 27, 2022
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Courtesy of Action Against Hunger

If you're going to be in New York City this weekend, don't miss the Duckathlon.

Wait, what? Yes, the Duckathlon is a daylong food festival that will take you on an "experiential journey" from farm to table. Presented by D'Artagnan—which produces some of the tastiest poultry and game meats by working with small farms and making sustainability and humane farming practices a priority—Duckathlon will include demonstrations and challenges led by top chefs and farmers.

When you're not tasting great food or watching a chef teach kitchen skills, you can interact with farmers and chefs to learn more about responsible farming and local sourcing. And if you're game, you can participate in some of the two dozen interactive challenges, such as identifying cuts of meat with Chef Shane McBride of NYC's Balthazar, taking a quiz on squab husbandry (yes, squab husbandry is a thing that exists), and test your knowledge of swine anatomy using a pig puzzle. Prizes will include wine, kitchen knives, whole hams courtesy of D'Artagnan, restaurant gift certificates, and Duckathlon medals.

The Duckathlon is a benefit for Action Against Hunger, a global humanitarian agency that feeds malnourished children and helps communities become self-sufficient. The agency's FoodLove initiative connects food enthusiasts and brands to the fight to end world hunger.

When: Saturday June 14, 10 a.m. to 5 p.m.

Where: Metropolitan Pavilion, 125 West 18th St., NYC

Tickets: Open to adults 21 and older, $60 (groups of four will receive a 10 percent discount).

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The Corso de Wong Parade in Lima, Peru

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Inspiration

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Inspiration

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Roti CanaiThe Roti Cenai is soft, buttery, and fluffy on the inside but crispy on the outside, very much like Danish pastry. The dough goes through an intense process of kneading before it is tossed and spun in the air until it becomes a very thin sheet. It is then fried on a hot iron skillet with lots of oil until the outer layers become golden. It is normally served with dhal, lentil stew, chicken curry, or anchovy sambal. Price starts from $0.60. CendolI must admit, I was not keen on trying cendol at first. The green, chewy noodle-like condiment made from rice flour and local herb "pandan" (which makes it green), palm sugar syrup, finely shaved ice, red beans and fresh coconut milk just seemed to be too much going on for one thing. But never judge by the first impressions, it turned out to be a very refreshing tropical delicacy, which is great in the heat Penang seems to always be in. One bowl of cendol costs about $0.60. 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