A third of the world’s population cooks with fuels that produce harmful fumes when burned. Breathing in the fine particles produced by cooking with wood, charcoal, coal, animal dung and agricultural waste can penetrate the lungs and cause multiple respiratory and cardiovascular problems, including cancer and strokes. Women and children are most at risk. Fifty countries gathered in Paris on Tuesday to raise funds to replace dangerous cooking with clean ones. Marco Werman speaks with Dymphna van der Lans, CEO of the Clean Cooking Alliance.
The Israel-Hamas war began on Oct. 7 with deadly attacks by Hamas militants who targeted towns, farming communities and a music festival near the Gaza border. The World has been in conversation with people on the ground, experts and other observers since the conflict began. Read and listen to their responses below.
New York Times food writer Yewande Komolafe grew up in Lagos, Nigeria. When she moved to the US in her late teens, she recreated her favorite dishes by memory. Now she celebrates her home town’s cuisine in her new book: “My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora.” Host Marco Werman speaks to Komolafe about what inspired her book.
The Middle East has seen decades of unrest, much of it stemming from the Israeli-Palestinian conflict. The current Israel-Hamas war is the latest outbreak of violence that threatens lasting peace across the region and the globe. The World has compiled a timeline of key events in the conflict.
In Venezuela, security forces recently seized one of the country’s most-notorious prisons, with the mission of dismantling a transnational criminal gang that was ruled from inside. But the head of the gang was able to escape, and now, countries across South America are searching for him.