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All-refugee cooking company shares culture and home through love of food
Eat Offbeat is one of many catering businesses that had to re-invent itself when COVID-19 struck 18 months ago. But its employees had a little experience with sudden, difficult change: They all came to the country as refugees. And they say reinventing their business model overnight came naturally. The New York-based company, founded by Lebanese siblings Manal and Wissam Kahi, was inspired nearly six years ago by Manal Kahi’s dual realizations: that she couldn’t find hummus “like her grandmother’s” in New York, and that the perfect people to cook food from their home countries were the refugees coming to the
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Full Circle Food Pantry Offering Free Virtual Cooking Classes
Join Aryn Blumenberg, the Jane B. Gearhart Full Circle Food Pantry Cooking Matters intern, in a virtual cooking class at 6:15-7:15 p.m., Wednesday, Oct. 20, as they cook Tuna and Tomato Spaghetti! The class will host up to 14 participants; sign up here. Cooking Matters is a national program that works on teaching nutrition, cooking skills and budgeting while still accessing and using nutritious foods. All classes are currently virtual this semester and run periodically, typically in the evenings. All ingredients and recipes are provided to participants. Requirements for the class are a kitchen with basic
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How this Navajo chef reclaimed his food culture and is passing it on
Tatum Black feels both excited and nervous. On Oct. 15, she and a couple other culinary students from Monument Valley High School plan to take a four and a half hour bus ride from Kayenta, located in the northeast corner of Arizona, down to Phoenix to cook at a fundraiser. The students are involved with Careers Through Culinary Arts Program, a national nonprofit also known as C-CAP. The program helps underserved middle and high school students develop skills for the culinary workforce. Under the guidance of chef Justin Pioche, they’ll prepare hundreds of dishes for the event. Black said she’s
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Finding Home Through West African Food and Cooking
There was a time, just a couple of years ago, when I would invite two dozen strangers over to my apartment for dinner. Twice a month, I would cook and serve dishes like fish pepper soup, seasoned with up to 10 different spices; fork-tender goat, braised for hours in a fiery red obe ata; baobab granitas; and lemongrass coconut soup over springy tapioca pearls — all in an effort to connect with the food I grew up eating in Lagos, Nigeria. I have revisited those memories in the last few months, amused at what I once thought were
The Go-To Source For Marvelous Servise
