Writer Yaëlle Azagury recalls childhood lessons she learned from her mother's adafina, a special dish for Shabbat.
15 APRIL 2022 • By Yaëlle Azagury
Washington DC's artist-entrepreneur-philanthropist (and one-time mayoral candidate) Andy Shallal dishes on matters of hunger and racism.
15 APRIL 2022 • By Jordan Elgrably
In which Philip Grant muses on Ibn Sayyār al-Warrāq’s tenth century cookbook, "Kitāb aṭ-Ṭabīkh" and cooking and baking...
15 APRIL 2022 • By Philip Grant
Contributing editor Francisco Letelier writes from the streets of Chile's capital where the future is just beginning.
15 APRIL 2022 • By Farah Abdessamad
Maryam Mortaz, in a translation by Salar Abdoh, remembers the favored rice of her Iranian childhood.
15 APRIL 2022 • By Maryam Mortaz
Distinguished cookery author Nawal Nasrallah recommends three recipes to help hydrate and eat during the month of fasting.
15 APRIL 2022 • By Nawal Nasrallah
Parisa Parnian aka the Savage Muse of Los Angeles, recalls the moment of her youthful liberation.
15 APRIL 2022 • By Anna Lekas Miller
Palestinian-Californian cook and author Wafa Shami ecstatically recalls the youthful joy of eating green almonds.
15 APRIL 2022 • By Brahim El Guabli
Bethlehem chef and writer Fadi Kattan muses on the philosophy of food and faith, choosing local tradition over...
15 APRIL 2022 • By Ella Shohat
British Iranian sound artist Fari Bradley has sorted out the important things in life.
15 APRIL 2022 • By Mehnaz Afridi
A Palestinian journalist passionate about depicting life across the country, Nasser Atta shares with TMR five food videos.
15 APRIL 2022 • By Malika Moustadraf
Cultural anthropologist Matthew Canfield explains the socio-legal basics of food sovereignty and sustainable farming.
15 APRIL 2022 • By Matthew C. Canfield
