In 2016, as I prepared to leave for my bachelor’s degree in Washington, Pennsylvania — my first time living abroad — I asked my grandmother to teach me how to cook.
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In 2016, as I prepared to leave for my bachelor’s degree in Washington, Pennsylvania — my first time living abroad — I asked my grandmother to teach me how to cook.
As the war continues and the situation worsens in northern Gaza, it has become incredibly difficult to obtain food and basic necessities. Prices have skyrocketed, and things we once considered simple and accessible are now nearly impossible to get. With limited resources, people are surviving on whatever remains, but even those resources are no longer enough to meet their basic needs.
As Indigenous people, Palestinians resist the colonization of their land, their souls, and their food. Sumood, resilience, is a core pillar of Palestinian refusal of colonization. Out of sumood, Palestinian food sovereignty arose.
While Israel had maintained a chokehold over Gaza’s food supply since its blockade in 2006, we had still managed tender chicken, fresh bread from the local bakery, generous glugs of olive oil. But since last October, musakhan hasn’t been the same.
From Chile to the U.S., Palestinians have formed communities, opened restaurants and markets, imported ingredients from their homeland, and continued the legacy of the Palestinian kitchen. Palestinian students studying abroad bring their ingredients with them and, with some directions from their mothers on video calls, bring their family recipes to life.
A new Palestinian-owned cafe in Chicago’s Uptown has become a hub for the pro-Palestine community — and a target of Zionist hate crimes
Just like my mother, my love language is food. When I don’t know what to say, I bake instead.
During Byzantine times and again during the Crusades, sweet wines from the hinterlands of Gaza and Majdal/Ashqlan were prized in Europe. And while customary Muslim practice eschewed the consumption of alcohol, wine production was maintained by and for local Christian and Jewish communities, as well as for pilgrims visiting the Holy Land.
The limitations of the fundraising dinner and the role of food workers in collective liberation
With tatreez, we can tell the ingredients Palestinian women grew up with in their villages, we can tell their favorite foods, we can tell which crops hold special significance to them, like pomegranates, cauliflower, corn, berries, and chickpeas and raisins.
When I was asked to edit the Food Issue of Palestine in America, so many experiences went behind my emphatic yes: Hunting with North American Indigenous mentors on Pine Ridge Reservation, my maternal family’s history of enslavement in the South, seeing fields of cotton represent liberation on an Indigenous-owned farm on the Gila River Reservation, the violence I faced when I spoke out against Zionism and racism in my early 20s, and my friends crying as their family members were murdered by Israel in Gaza and the West Bank.
Ahmad Wuhidi, who had been displaced more than five times before he evacuated Gaza, covered the war against Palestinians for five months.
He was at Al Shifa Hospital when the Israeli Occupation Forces (IOF) attacked what was supposed to be a safe zone on Nov. 16. The medical complex, located in central Gaza, was the territory’s biggest, housing tens of thousands of displaced Palestinians at the time.
Palestine in America interviewed Mhawish from Cairo, where he detailed his experience reporting from the north of Gaza, the dangers of wearing a press vest in Palestine and his eventual evacuation. You can listen to the full interview on YouTube and Spotify.
Lama Abu Jamous is a child reporter who gained notoriety when she began covering the war after her home was bombed and her family displaced. She famously interview Al Jazeera correspondent Wael Al Dahdouh during the first months of the bombardment.
Hind Khoudary is still alive and reporting from Gaza. She is currently reporting for Al Jazeera English and produces content for the World Food Program. Despite the dangers, Khoudary has decided to stay and do her job from within the Gaza strip.
Salam Mema, a 32-year-old freelance Palestinian journalist and head of the Women Journalists Committee at the Palestinian Media Assembly, was killed after sustaining injuries when her home in the Jabalia refugee camp, in the northern Gaza Strip, was hit by an Israeli airstrike.
A journalist and correspondent for the Palestinian Authority-funded broadcaster Palestine TV, Mohammed Abu Hatab was killed along with 11 members of his family in an Israeli airstrike on their home in Khan Yunis, southern Gaza Strip.
Last November, Mohamed Abu Hassira was killed by an Israeli airstrike on his home in Gaza along with 42 of his family members. Abu Hassira worked for Wafa–The Palestinian Authority-run news agency.
The last 300-plus days of the accelerated ethnic cleansing and genocide of Palestinians by Israel have been the deadliest for media workers since the Committee to Protect Journalists, a nonprofit promoting global press freedom, started gathering data in 1992.