All in Food Edition

Letter From the Editor: Deluxe Food Edition

Letter From the Editor: Deluxe Food Edition

Nylah Iqbal Muhammad
Blog, Food Edition, Palestine in America, Print Issue, From the Editor

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.

Managing famine in Gaza

Managing famine in Gaza

Salama Al-Ladaa
Blog, Food Edition, Palestine in America, Print Issue

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.

Rescuing our recipes: Preserving Palestinian culture in times of war

Rescuing our recipes: Preserving Palestinian culture in times of war

Lama Obeid
Blog, Food Edition, Palestine in America, Print Issue

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.

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.