It's important to acknowledge both the good and bad parts of America's enduring influence and to look towards a future where Thai people aren’t commodified for their cuisine and labor..
Reduce heat to medium-high; simmer, stirring occasionally, until Kamut is puffed and tender but slightly chewy, 1 hour to 1 hour and 15 minutes.Drain and spread in an even layer on a large baking sheet.
Let cool 15 minutes..While Kamut cooks, whisk together vinegar, oil, garlic, and hot sauce in a large bowl.Add shrimp, cucumbers, and mini peppers; toss well.
Cover and refrigerate up to 30 minutes.. Add cooled Kamut, tomatoes, and onion to shrimp mixture.Season with black pepper and remaining 1 teaspoon salt; toss well.
Gently fold in feta, mint, and basil just before serving.. Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis.
Kamut can be made 2 days ahead and refrigerated in an airtight container..Pour 3 tablespoons rum simple syrup over cake.
Cool cake 10 minutes.Invert cake onto rack, and brush with remaining syrup.
Let cool completely, about 1 hour and 30 minutes.. Make the vanilla icing:.Whisk together milk and vanilla bean paste in a small bowl.