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From the New York Times, I'm Michael barbaro.
This is the daily.
The israeli airstrike that killed seven aid workers delivering food in Gaza has touched off outrage and condemnations from across the world today.
Kim Severson on the pioneering relief group at the center of the story and Adam Raskoff on what we're learning about the deadly attack on the group's workers.
It's Thursday, April 4.
Kim, can you tell us about the world central kitchen?
World Central Kitchen started as a little idea in chef Jose Andre's head.
He was in Haiti with some other folks trying to do earthquake relief in 2010, and his idea at that point was to teach Haitians to cook and to use solar stoves and ways for people to feed themselves because the infrastructure was gone.
And he was cooking with some Haitians in one of the camps, and they were showing him how to cook beans the haitian way.
You sort of smash them and make them a little creamy.
And it occurred to him that there was something so comforting for those folks to eat food that was from their culture, that tasted good to them.
You know, if you're having a really hard time, what makes you feel good is comfort food.