In issue 2, we delve into the theme of rice and beans through all the senses. 102 pages, spiral bound, full color. Omnia Saed profiles two chefs from Flavors from Afar, a restaurant that highlights and celebrates refugees and former asylum seekers-turned-chefs. Menal Kidane and Maria-Yvette Winters share their experiences as refugees and how their food and flavors help them find a sense of home. We dive into the percussive sounds of processing beans in Masii, Kenya, by Neema Syovata. “The rhythmic whack! whack! whack! of the group’s alternating strikes transforms the task into something of a musical performance.” Franco-Palestinian Chef Fadi Kattan of Akub in London talks about his new cookbook Bethlehem, and the act of sharing his culture and heritage by preserving food traditions. Ethel Shayne, a 100-year-old Baghdadi Jewish woman whose family migrated to India, shares what her life was like there, and the cultural and culinary shifts as her family moved from Baghdad to Kolkata to Los Angeles. We also got a chance to chat with all-female rock/punk band The Linda Lindas about life and food on the road.
