All in food

Palestinian you should know: Samir Mogannam

Palestinian you should know: Samir Mogannam

Palestine in America
Blog, food, Food Edition, Palestine in America, Podcast, Print Issue, You Should Know

Samir Mogannam, who began as a sous-chef and has dabbled in an array of cuisines, opened San Francisco-based Beit Rima —an ode to his mother — in 2019 and now is working on a cookbook with her to help preserve Palestinian identity.

In our interview with the Palestinian chef, we discussed his family, his thoughts on cultural preservation and his advice for any Palestinians considering joining the food industr

Power plate: How a D.C. chef reclaims and uplifts their Palestinian and trans identities

Power plate: How a D.C. chef reclaims and uplifts their Palestinian and trans identities

Jinan Deena
Blog, Palestine in America, Podcast, Print Issue, Food Edition, food

The story of Marcelle, while fraught at times, has turned into a beautiful narrative that celebrates the most amazing parts of them. At their core, they are passionate, supportive, and compassionate. They serve as an inspiration to me and many other activists and chefs, both Palestinian and non, and have impacted so many in the short time they have been authentically themselves on the scene. As Marcelle told me in an email recently, “In the face of the attempt to demolish our existence, it’s important to use all aspects of who we are to bring our identities to the forefront.” Looking forward to seeing all the amazing things they continue to bring to our community.

Food Edition: Letter from the Editor

Food Edition: Letter from the Editor

Jinan Deena
Food Edition, Blog, food, From the Editor, Palestine in America, Podcast, You Should Know

I never set out to be a chef.

I know it seems like a lie. My parents owned a restaurant for most of my life, and I know the ins and outs of the business. I also worked in other restaurants over the years, and I have so many friends and family in the industry. When I moved to Washington, D.C. in 2017, I started hosting dinner parties, sometimes for up to 50 people. I was never happier than when I was feeding people and seeing the joy on their faces as they took that first bite.