by Olivia Discon
With a new president in office, evolving policies, and shifting global dynamics, it’s more important than ever for LEAP Ambassadors and friends of LEAP to gain a broader understanding of our country’s role in world affairs. What better place to do so than at an event hosted by the World Affairs Council of Greater Houston?
This time, however, WAC hosting in a different place: a coffee shop, Mercantile, which offered an intimate, cozy Q&A-style event, a fitting backdrop to the conversation, given the current era of navigating through “concepts of a plan.”
The discussion featured former Ambassador of Madagascar Michael Pelletier and Professor Richard Sindelar, both bringing expertise in diplomacy and global affairs, offering key insights into what to watch for during the Trump administration.
The conversation covered a broad range of topics, from USAID and foreign aid, to the ongoing competition between global superpowers and the shifting forces shaping diplomacy today. Naturally, Elon Musk’s name came up more than once, not always in a positive tone.
Despite their diplomatic backgrounds, the panelists’ responses were candid—so much so that they frequently found themselves apologizing for being undiplomatic. It was a great chance to hear honest perspectives from experts who have navigated the complexities of global affairs and studied them deeply. While the conversation may have felt a tad pessimistic, it was an invigorating event to attend.
Mala Sichuan Bistro
by Michelle Moya
LEAP has become my passport to global cuisines, taking me from the platters of Ethiopia to India and the delicious sausages of Germany. Tonight, after an insightful day at the World Affairs Council event, our culinary compass pointed us toward Mala Sichuan Bistro.
The restaurant’s ambiance enticed us in upon entering with classic Chinese architectural components such as hanging lanterns and Chinese art on the wall, creating an authentic environment. While the background music seemed out of place, the meticulously chosen artwork and carefully curated interior design choices transported us right into Chinese culture.
Our appetizer spread showcased Sichuan’s bold flavors. The red oil dumplings emerged as my personal favorite, especially because the oil provided a touch of spice.
Everyone bravely ventured into the Fuqi Feipian, commonly known as “Husband and Wife Lung Dish.” Although the dish traditionally contains slices of beef heart, tongue, and tripe, lung is not always used, and it was not clear what the exact ingredients of this dish were. I especially wouldn’t know because I avoided it…
Then we decided to get sour and spicy wontons, rounding out our starter selection, which I enjoyed a lot, mentioning again, due to their hint of spice.
Our main courses reflected the diversity of Sichuan cuisine. Jack ordered the Peppercorn Chicken, Olivia got the Shredded Beef with Seasonal Vegetables, while my Pickled Pepper Fish Fillet arrived in a creamy sauce perfectly balanced between richness and the sharp heat of red chili.
Macey kept it classic with fried rice, while Professor Yawn took our server’s suggestion—the Jiggling Pork Belly, a dish that lived up to its interesting name.
The best part wasn’t even the food. It was sitting around the table and chatting, making this an educational adventure. In the ever-expanding anthology of LEAP dining experiences—Mala Sichuan Bistro? Definitely one for the books.
Center for Law, Engagement, and Politics 