Podcast appearances and mentions of hawa hassan

From the latest on ICE raids in Los Angeles to the legacy of Creole cuisine: Memo Torres reports on how immigration raids are impacting local food businesses Hawa Hassan, who escaped civil war in Mogadishu, shares stories of displacement in eight other regions of the world Nina Compton makes a case for New Orleans and the Caribbean sharing a similar "self of being" Journalist Christina Cooke visits Patrick Brown on his farm in North Carolina, where he is reclaiming his family's history and land Sign up for our weekly Good Food newsletter.

The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.The Bittman Project is featuring three recipes from Hawa Hassan's new book, Setting a Place for Us: Rice Bread: https://bittmanproject.com/recipe/rice-bread/Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

As season 9 of the podcast draws to a close, it's feeling like a full circle moment thematically. The conversations began this season around what it means to value labour, specifically whose labour is and isn't valued to power a global food supply, and an exposé of the cruel treatment of migrant workers coming to the U.S. But the process of migrating, and the experiences that come with it, are incredibly important stories. What does it mean to carry culture through food when you've been displaced, and how can food serve as the foundation to continue resilience and pass along important cultural heritage through recipes? I spoke with Hawa Hassan today to explore these questions. Hawa is a James Beard Award winner and culinary triple threat: dynamic chef, TV personality, and entrepreneur. She's the founder of Basbaas, a line of sauce and condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, the New York Times, Eater, and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight African countries bordering the Indian Ocean. In our conversation, Hawa talks about her latest cookbook, Setting a Place for Us, and how she built this stunning series of recipes from eight countries impacted by war and conflict. Hawa explores how she structured the recipes for the pantry, working with photographers and local experts to shape the stories conveyed through the recipes, and the importance of challenging single-origin stories about conflict and its impact on culture, food, and identity. Learn More from Hawa: Buy Setting a Place for Us Cookbook Instagram: @hawahassan

James Beard Award-winning Somali-American chef Hawa Hassan, talks about her new cookbook, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War. The book features essays and over 75 recipes that explore the intersection of food and survival in geopolitical conflict zones including Yemen, Afghanistan, Liberia and El Salvador.

In Hawa Hassan's second cookbook, the chef and author explores the recipes and stories born out of displacement, and the sense of community and resilience that can be found through food. Lale chats with her about the travels and research behind the book, which took her to The Democratic Republic of Congo, Liberia, and Lebanon, among others, as well as how her own path from Somalia to the US informed her personal food journey. Learn about your ad choices: dovetail.prx.org/ad-choices

Hawa Hassan is a chef, the founder of Basbaas Foods, and the author of the James Beard Award–winning cookbook In Bibi's Kitchen. She's spent the past several years writing an ambitious new book, Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War, and we had her in the studio to talk about her research and reporting process. Also on the show we have a great conversation with Maryam Jillani talking all about her amazing debut cookbook, Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. Read more:Hawa Hassan Shares the Spicy Somali Pasta [Vogue]Maryam Jillani: TASTE Cook In Residence [TASTE]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hawa Hassan was born in Somalia and left before the age of six due to conflict in the country. As a refugee in Kenya with her mother and siblings, Hawa would later receive an opportunity to leave the country at the age of seven and relocate to Seatle, Washington where she would complete her schooling before moving to New York to pursue a career in modeling. After a years of modeling, successfully, she began to look at her life differently and time visiting her family in Norway where they now lived, set her on the course of using food as a way to connect with loved ones and create a space to bring people of diverse backgrounds together. As a James Beard Award-winning author for her cookbook, "In Bibi's Kitchen," she is set to release her sophmore book project "Setting a Place For Us, where she sheds light on the importance of preserving recipes and food traditions in places of conflict and migration.  Listen and Connect Website Instagram Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org. Website: Diaspora Food Stories Episode Sponsor Hayti      

Tavel Bristol-Joseph is pastry chef and partner at Emmer & Rye, Hestia, Canje, and many other acclaimed restaurants in Austin, Texas, and beyond. He's also just opened a really cool dessert bar, Nicosi, in San Antonio. In this episode, we talk about Tavel's early cooking life in New York and how he grew a cheesecake mini empire out of his Brooklyn apartment—well, there were many apartments involved. It's a great story. We also discuss his move down to Texas and how his unique skills with pastry and restaurant hospitality have made him one of our country's most important chefs. I really enjoyed getting to hear Tavel's story.Also on the show, Aliza and Matt preview some really exciting cookbooks being released this spring. And stay tuned, as we will be back with many more exciting titles hitting bookstores in the next couple of months. Books mentioned on the episode: In the Kusina: My Seasonal Filipino Cooking by Woldy Reyes, Pakistan by Maryam Jillani, Fat + Flour by Nicole Rucker, Salsa Daddy by Rick Martínez, By Heart by Hailee Catalano, Sesame by Rachel Simons, Setting a Place for Us by Hawa Hassan, Every Day with Babs by Barbara Costello, Lugma: Abundant Dishes And Stories From My Middle East by Noor Murad, The Choi of Cooking by Roy Choi. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE:TASTE Live at Rizzoli with Barbara CostelloOne of America's Top Pastry Chefs Just Opened a New Dessert Bar [Robb Report]Food & Wine Best New Chefs 2020: Tavel Bristol-Joseph [Food & Wine]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This James Beard-award winning cookbook features a collaboration between Hawa Hassan and Julia Turshen, and tells the stories of many women across eight African countries. We love the storytelling aspect of this book. Will we keep it on our shelves? Recipes mentioned in this episode: Digaag Qumbe (page 73) Xawaash spice mix (page 74) Somali beef stew (page 93) Ma Gehennet's Shiro (page 45) Berbere spice mix (page 50) Ma Kauthar's Mango chile sauce (page 116) Date bread (page 158) Bolo Polana (page 189) Ginger spritz (page 245) Iced Rooibos tea with orange, cloves and cinnamon (page 214) Resources mentioned in this episode: In Bibi's Kitchen, by Hawa Hassan with Julia Turshen Indian Instant Pot, by Urvashi Pitre Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/30/2024) will be about Let's Eat! by Dan Pelosi

The kids are back in school, and you need to get yourself fed during the day. Join us for some strategies for weekday lunches, whether you are at home or in the office. Renee works from home, Sara often works from her car, and we offer solutions for every situation in-between. Cookbooks mentioned in this episode: That Cheese Plate will Change Your Life, by Marissa Mullen Vegan boards, by Kate Kasbee It's All Easy, by Gwyneth Paltrow Resources mentioned in this episode: Planetbox lunch boxes Lunchbots lunch boxes Copycat Bitchin' sauce Copycat Yumm sauce Copycat Toby's dip Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (airing 10/2/2024): In Bibi's Kitchen, by Hawa Hassan & Julia Turshen

Ali Slagle wrote our dream weeknight cookbook in “I Dream of Dinner.” We talk about Ali Slagle's camper van adventures and the flexibility in these recipes while we celebrate bringing the podcast back after Renee's cancer treatment! Recipes mentioned in this episode: Shrimp cocktail for dinner (page 365) Gochujang gravy (page 337) Smoky white beans and cauliflower (page 82) Marbella chicken salad (page 277) Ricotta frittata with lemon crumbs (page 32) Sesame chicken meatballs (page 263) Tahini herb pasta salad (page 162) Sticky chicken with pickled vegetables (page 297) Resources mentioned in this episode: Ali Slagle's cute cooking videos from her camper van Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 10/2/2024) will be about In Bibi's Kitchen, by Hawa Hassan with Julia Turshen.

Les sens en éveil, pour une émission autour des épices d'Afrique subsaharienne, des trésors souvent confidentiels, connus des villages et des anciens, rarement nommés, et souvent méconnus ou laissés de côté, au profit de mélanges ou de grains importés auxquels nous serions plus habitués. Lumière donc sur ces épices incroyables d'Afrique subsaharienne avec nos « African-trotter », nous embarquent dans leurs valises, à la découverte des épices du continent. Avec Anto Cocagne, cuisinière originaire du Gabon, cheffe à domicile, globe-trotter, auteur de « Goûts d'Afrique », aux éditions Mango, présentatrice d'émissions de voyages culinaires à la télévision, tout comme notre autre invité, Raoul Coly, le chef casamançais du restaurant « O petit club » à Puteaux et à Dakar.Dans cette émission, la cheffe Anto parle du nere, la graine qui une fois fermentée devient le netetou ou le soumbala. Elle a apporté avec elle de l'écorce de l'arbre à ail. Raoul Coly a apporté à notre table des fruits du pommier de Cayor et nous a fait découvrir le tondolo.Il est aussi question de poivre cubèbe, du poivre long d'Éthiopie, du poivre de Guinée, de djansang et de rondelles, du noyau de mangue sauvage râpée : l'odika, de gingembre, des pistaches africaines, des graines de courges que l'on appelle aussi EGUSI au Cameroun, de djaba irané, poudre d'oignons séchés… Les ustensiles ? La cuillère en bois d'Anto Cocagne et une râpe à coco de Nocibé à Madagascar. - Misao, les poivres du Kivu - Un passage dans la cuisine, de Nathalie Brigaud Ngoum, auteure du blog « Envolées Gourmandes » et professeure de cuisine et de pâtisserie- Pastels et Yassa, d'Aïssatou Mbaye - BMK, d'Abdoulaye & Fousseyni Djikine et Marie Liesse Cabaret, aux éditions Hachette Pratique- Cuisine actuelle de l'Afrique noire, d'Alexandre Bela Ola, éditions First- Bibi's Kitchen, la cuisine des grands-mères africaines, de Hawa Hassan, chez Hachette Pratique 2022.Programmation musicale - Africa, de Salif Keita- Dieu pile pas foutou, de KS Bloom.

Les sens en éveil, pour une émission autour des épices d'Afrique subsaharienne, des trésors souvent confidentiels, connus des villages et des anciens, rarement nommés, et souvent méconnus ou laissés de côté, au profit de mélanges ou de grains importés auxquels nous serions plus habitués. Lumière donc sur ces épices incroyables d'Afrique subsaharienne avec nos « African-trotter », nous embarquent dans leurs valises, à la découverte des épices du continent. Avec Anto Cocagne, cuisinière originaire du Gabon, cheffe à domicile, globe-trotter, auteur de « Goûts d'Afrique », aux éditions Mango, présentatrice d'émissions de voyages culinaires à la télévision, tout comme notre autre invité, Raoul Coly, le chef casamançais du restaurant « O petit club » à Puteaux et à Dakar.Dans cette émission, la cheffe Anto parle du nere, la graine qui une fois fermentée devient le netetou ou le soumbala. Elle a apporté avec elle de l'écorce de l'arbre à ail. Raoul Coly a apporté à notre table des fruits du pommier de Cayor et nous a fait découvrir le tondolo.Il est aussi question de poivre cubèbe, du poivre long d'Éthiopie, du poivre de Guinée, de djansang et de rondelles, du noyau de mangue sauvage râpée : l'odika, de gingembre, des pistaches africaines, des graines de courges que l'on appelle aussi EGUSI au Cameroun, de djaba irané, poudre d'oignons séchés… Les ustensiles ? La cuillère en bois d'Anto Cocagne et une râpe à coco de Nocibé à Madagascar. - Misao, les poivres du Kivu - Un passage dans la cuisine, de Nathalie Brigaud Ngoum, auteure du blog « Envolées Gourmandes » et professeure de cuisine et de pâtisserie- Pastels et Yassa, d'Aïssatou Mbaye - BMK, d'Abdoulaye & Fousseyni Djikine et Marie Liesse Cabaret, aux éditions Hachette Pratique- Cuisine actuelle de l'Afrique noire, d'Alexandre Bela Ola, éditions First- Bibi's Kitchen, la cuisine des grands-mères africaines, de Hawa Hassan, chez Hachette Pratique 2022.Programmation musicale - Africa, de Salif Keita- Dieu pile pas foutou, de KS Bloom.

Hawa Hassan on Grandmother Representation, Food Storytelling, and Building a Hot Sauce Line Hawa Hassan is a dynamic chef, a recipe developer and a James Beard award-winning cookbook author. She's the founder and CEO of Basbaas Sauce, a popular line of sauces inspired by her home country of Somalia. Her first cookbook-meets-travelogue, “In Bibi's Kitchen,” shares recipes and stories from grandmothers—or “bibis”—in eight African countries bordering the Indian Ocean. She also shares recipes and stories on her Food Network show, “Hawa at Home”. Hawa is the ultimate storyteller. She was born in Somalia at the beginning of the civil war, and was the only family member who received sponsorship to come to the U.S. at age 7. Her life is full of miraculous adventures and we will get into them. We recorded this episode during the holy month of Ramadan, and just before, Hawa attended our annual At Your Service Iftar Dinner (which you can watch at www.ays.media/noordays). Now, we're cozied up on a Saturday afternoon in our Mandarin Oriental suite, overlooking Central Park. It is my honor to share this slice of Hawa's extraordinary life.

Hawa Hassan is an acclaimed culinary triple threat, celebrated as a James Beard Award-winning chef, dynamic TV personality, and successful entrepreneur behind the delicious Basbaas condiment line inspired by her Somalian roots. In this episode, Hawa recounts her compelling journey from Kenya to the United States and the insights she gained about integrity, kindness, and true relationship building. She talks about her drive to create and connect with others through food and story, inspired by her mother's commitment to providing her with a better future. Hawa shares her inspiration behind her enchanting cookbook, In Bibi's Kitchen, and why it was so important for her to share recipes and stories from grandmothers in eight African countries bordering the Indian Ocean. Hawa and Elizabeth also discuss the freedom that comes with practicing healthy habits that you actually like, and establishing a business plan that serves as a roadmap, even if you go off track. Find our NEW 18oz. Value Size edition of our best-selling Original Ancient Grain Granola, made with Regenerative Organic Certified® coconut oil and coconut sugar at Whole Foods nationwide: Click here to find a Whole Foods near you. Link to this: https://www.wholefoodsmarket.com/storesMentioned: Find All Season 3 Episodes Here Swarm Vega good culture  Say Hi To Elizabeth and Purely Elizabeth: Website | InstagramHawa  Instagram | In Bibi's Kitchen | Basbaas Sauce  |  

This week, Healthyish is taking over the podcast with their Guide to Being Alone. First up, Healthyish editor Amanda Shapiro interviews associate editor Christina Chaey about the smart strategies she's developed in shopping and cooking for herself. After that, Amanda calls contributor Hawa Hassan, who has been quarantining alone while still serving her community. She's been organizing local volunteers to make and deliver meals to Brooklyn hospital workers. Finally, author Scaachi Koul reads an essay she wrote about how much she misses eating alone at restaurants—and how that made her feel physically full and emotionally replenished. Read the full the guide here: The Healthyish Guide to Being Alone Learn more about your ad choices. Visit podcastchoices.com/adchoices

Who's on Content?! This Week?! Netflix's From Scratch has been on everyone's tongues and tissues in the past few weeks. The 8 episode limited series depicts the beautiful love story of Tembi Locke and her husband, a Sicilian chef named Saro. It is one the rawest pieces of content EJ has experienced and it was only right that he dissects what makes it so.    Featured Guest: Award Winning Author of In Bibi's Kitchen, Hawa Hassan connects and invites people to eat and learn from her Somalian table. When she launched her hot sauce line for Basbaas Foods, Hassan was just looking for an entry point to start a global conversation around the need for diversification of available foods on grocery shelves that also connected people to the culture and communities of those cuisines. As a proud Somalian, she needed to find ways to diversify the content of our people and the narratives that were being shared about them. Understanding that food is the best cultural gateway that explores the ways in which we are all connected as humans, she's on a mission to continue inspiring others to explore the foods around the world as a way to better connect with communities far and wide.    Interview Highlights:  It's better to invite people into an idea rather than tell them what to do or how to do it.  Keep the community first - community cultivating content will always reign supreme as the community becomes invested in you!  Industry disruptors allow for diverse representative storyteller that connects and expands the experience one could have or share.     Social Handles    Host: @iamejjames Show: whosoncontent | @therealdba   Produced by Dear Media.   Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.

Hawa Hassan is the CEO and Founder of Basbaas Foods, an authentic, packaged line of Somalian hot sauces and chutneys. The brand has been featured in Forbes, The New York Times, Eater, and many other notable publications. As a dynamic chef, recipe developer, and entrepreneur, Hawa is the author of In Bibi's Kitchen, where she shares recipes and stories from grandmothers in eight African countries bordering the Indian Ocean. In this episode… As a pioneer of authentic products in the CPG space, it's crucial to position your brand as an industry leader. So, what does it take to develop an inspiring brand story that impacts your consumers? Hawa Hassan emphasizes the importance of community and relationships in brand success. When establishing her business, she partnered with another brand owner who shared her beliefs and ideologies. This partnership generated growth opportunities for both companies who were able to help each other overcome challenges. Hawa encourages others to create meaningful change by supporting similar brands with the potential to make a valuable impact on the market. Tune in to this episode of the Brand Alchemist Podcast as Taja Dockendorf sits down with Hawa Hassan, CEO and Founder of Basbaas Foods, to talk about fostering community and storytelling with CPG brands. Hawa shares how her background inspired her to launch Basbaas, the origin of her sauces, and the influence community plays on her brand.

The 2022 James Beard Awards in June were a triumph (welcome back, food world!). We were lucky enough to talk with three authors about their (now!) James Beard Award-winning cookbooks. This hour on Seasoned, we listen back to our conversations with Hawa Hassan, Gregory Gourdet, and Joanne Lee Molinaro (aka The Korean Vegan). We'll get to know them through their personal stories, culinary journeys, and inspiring cookbooks. Guests: Hawa Hassan:  Entrepreneur and author of In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. Gregory Gourdet: Chef and author of Everyone's Table: Global Recipes for Modern Health Joanne Lee Molinaro: Content creator and author of The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen Recipes from our guests:Sukuma Wiki (Greens and Tomatoes)Zanzibar Pilau (Rice Pilaf) Kicha Fit Fit (Torn flatbread with spiced yogurt) Watermelon-Berry Salad With Chile Dressing And Lots Of HerbsHaitian Pineapple Upside-Down Cake Omma's Korean BBQ SauceMushroom Bulgogi (카레떡꼬치 Grilled Steak)Pecan Paht Pie (피칸팥파이 Sweet Red Bean) This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Meet Maame Boakye:Dine Diaspora co-founders Maame Boakye and Nina Oduro launched their Black-women owned and operated agency steeped in culinary, community and commerce in Washington DC to connect people and brands to African diaspora food culture. “There is no food system without Black women. This is why we center their contributions in the global food system by honoring and supporting them as well as connecting them to networks and resources they need to thrive. In our 5th year, we are more inspired than ever by past and current honorees. It is their will to navigate an imperfect sector with their gifts that fuels this initiative and makes it necessary” explains Nina Oduro, Co-Founder, Dine Diaspora.Dine Diaspora is also celebrating their 7th anniversary this year and has successfully provided digital marketing, immersive culinary experience design and production, influencer engagement, and food business resource development with emerging and established chefs and culinary creatives including: Restaurateur Alexander Smalls, Chef Kwame Onwauchi, Vallery Lomas, Chef Eric Adjepong, Chef Sicily Johnson, Hawa Hassan, and many others.  Dine Diaspora partnerships include: Facebook, Forbes, WorldRemit, Booz Allen Hamilton, Capital One, and Cabot Cheese.  “Black women are critical to our food system, not only in the US but globally. It has always been important for us to amplify their contributions, celebrate their accomplishments, and support their advancement with access to opportunities and resources. As much as this is a celebratory initiative, acknowledging Black Women in Food is also a call to direct more capital and resources into Black women-led initiatives that are at the front lines of creating a more equitable and sustainable food system for all of us,” says Maame Boakye, Co-Founder, Dine Diaspora.Former Black Women in Food honorees include: Carla Hall,  Restaurateur, Author, and Chef, Paola Velez, Co-founder of Bakers Against Racism, Elle Simone Scott, Founder of SheChef Inc., Executive Editor at America's Test Kitchen, and Host of The Walk-In Podcast and many others.Dine Diaspora will highlight each 2022 honorees each day on their website (https://www.blackwomeninfood.org) and across their social media platforms.---About Us - Women Who Brunch:Women Who Brunch is a community for  women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Check out our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!WWB Website: https://womenwhobrunch.comWWB Instagram: https://www.instagram.com/womenwhobrunch

Leanne Brown's wildly popular and NYT bestselling cookbook Good and Cheap: Eat Well on $4/Day showed us that kitchen skill and resourcefulness—not budget—are the keys to great food. Brown returned (virtually) to Greenlight for the launch of her new cookbook, Good Enough: A Cookbook: Embracing the Joys of Imperfection and Practicing Self-Care in the Kitchen. Good Enough champions a different yet complementary approach to food and cooking through the lens of self-care, mental health, and the embrace of imperfection—because who hasn't eaten a handful of nuts over the sink and cold pizza for breakfast? In conversation with cookbook author, kitchen ingenue, and her real-life friend Hawa Hassan (In Bibi's Kitchen), Brown held forth on community, the sea change in home cooking over the pandemic, and focusing less on the outcome than the experience of cooking. (Recorded January 13, 2022)

Fashion and costume designer Bob Mackie discusses The Art of Bob Mackie, a new book that reflects on 60 years of his work. Author Sara Gay Forden tells us what fascinated her about the true crime story behind her meticulously researched book The House of Gucci. We look back on our favourite conversations about the art of food, including highlights from interviews with celebrity chefs Hawa Hassan, Marcus Samuelsson, Nigella Lawson and Jamie Oliver.

[REBROADCAST FROM November 10, 2020] Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.   ndizi Kaanga (FRIED PLANTAINS) As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.   SERVES 4 3 tablespoons unsalted butter (or ghee)2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal2 tablespoons freshly squeezed lemon juice½ teaspoon kosher saltPinch of freshly grated nutmeg Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute. Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving. Reprinted from 'In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean' by Hawa Hassan with Julia Tershen. Photography by Khadija Farah. Published by Ten Speed Press.

This episode was originally published in October 2020.  This week, we're revisiting our conversation with Hawa Hassan, whose cookbook, In Bibi's Kitchen, could be found on many of last year's most anticipated book lists. The cookbook is filled with recipes from eight African countries that border the Indian Ocean and stories from 24 grandmothers, and brings a new narrative to the table, one that Somali author, sauce maven, and former model Hawa Hassan is honored (if not a little overwhelmed) to share. “I was telling these new stories—I was expected to carry these stories—and I didn't know I could," she says on this week's episode. "I lived somewhere between inspiration and fear a lot of last year.” That self-imposed pressure has paid off. Her book launched earlier this week, so we sat down to hear about her time with those bibis and what it was like to create a cookbook written and photographed exclusively by women and featuring recipes crafted exclusively by women, based everywhere from New York City to Comoros. Order In Bibi's Kitchen: https://fave.co/3gnIVLA Read a full transcription of the episode: www.cntraveler.com/story/how-hawa-hassan-built-a-cookbook-around-east-african-grandmothers Follow Hawa: @hawahassan Follow Meredith: @ohheytheremere Follow Lale: @lalehannah Follow Women Who Travel: @womenwhotravel All products featured on Condé Nast Traveler are independently selected by our editors. If you buy something through our retail links, we may earn an affiliate commission. Learn more about your ad choices. Visit podcastchoices.com/adchoices Learn more about your ad choices. Visit podcastchoices.com/adchoices

Somali cook and food journalist Hawa Hassan shares the importance of stories and the inspiration behind her award-winning cookbook. This week on Food Network Obsessed, Hawa Hassan talks to host Jaymee Sire about how her Somali roots have shaped her food perspective and the path she planned to get to where she is today. Hawa shares the process of developing her own line of sauces, influenced by traditional Somali recipes, and how that provided a springboard for her to dive into creating her cookbook, In Bibi's Kitchen. Hawa shares the process of gathering research, recipes and photography for the cookbook and why she decided to take a maternal point of view to share the foods and dishes that remind her of home. She talks about filming her new Cooking Channel show, Spice of Life, and what spice of life personally means to her before sharing her favorite New York spots to get African cuisine.   Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessed    Connect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-network  Follow Food Network on Instagram: https://www.instagram.com/foodnetwork  Follow Jaymee on Instagram: https://www.instagram.com/jaymeesire Follow Hawa Hassan on Instagram: https://www.instagram.com/hawahassan/ Learn More About Spice of Life: https://www.cookingchanneltv.com/shows/spice-of-life Learn More About Hawa at Home: https://www.foodnetwork.com/shows/hawa-at-home See omnystudio.com/listener for privacy information.

Barenaked Ladies frontman Ed Robertson talks about the band's newly released 16th studio album, Detour de Force, and why he still worries when he makes a new record. On this week's screen panel, Teri Hart and John Semley discuss how late-night talk shows are adapting to the post-lockdown landscape, and share their reviews of HBO's much buzzed about series The White Lotus. Somali-born chef Hawa Hassan talks about her latest cookbook, In Bibi's Kitchen, which celebrates the food of regular grandmothers, each of whom live in or are from the eight African countries bordering the Indian Ocean.

In this episode, Andrea and Alison talk about the cookbook that has healed the way they view, cook and eat food, THE ancestral cookbook, Sally Fallon's Nourishing Traditions. Technical Note: Andrea's microphone cord was touching part of the microphone stand, so you can hear a subtle metallic brushing every so often. This unusual issue has been resolved for future recordings. Our apologies for this audio interruption! “If Alison the raw vegan could see me now she would see someone who is a lot happier, more content, and more in touch with things than I was back then. A lot of it comes with taking a journey and embracing it, stepping forward into the unknown, even though it's scary, and changing. That's what Nourishing Traditions helped me to do.” - Alison What we cover: 09:30 The upcoming Nourishing Traditions Zoom cook-up! 11:10 What is Nourishing Traditions? 16:45 When Andrea got the book and what it changed for her 20:30 When Alison got the book and how it helped guide her journey to restored fertility 34:30 The contents of the book 39:30 Andrea's favourite recipes 41:20 Alison's favourite recipes 48:00 A dive into the footnotes 57:00 Recipes we want to cook from it! 1:01:20 The importance of rhythm in ancestral cooking 1:03:50 Sally's other books Resources mentioned: Nourishing Traditions blog: https://nourishingtraditions.com/ (https://nourishingtraditions.com/) http://dotalanecdotes.blogspot.com/2012/12/nourishing-traditions-book-review-and.html (Andrea's old blog) https://www.penguinrandomhouse.com/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/ (In Bibi's Kitchen) by Hawa Hassan and Julia Turshen https://nourishedkitchen.com/ (Nourished Kitchen - Natural Whole Foods Recipes) The "sparks of light" quote from Nourishing Traditions that Andrea read came from page 401 https://www.amazon.fr/aliments-ferment%C3%A9s-traditionnels-richesse-m%C3%A9connue/dp/2904082069 (Les aliments fermentés traditionnels : Une richesse méconnue) by Claude Aubert http://hannasherbshop.com/collections/miscellaneous-7/products/ageless-remedies-from-mother-s-kitchen (Ageless Remedies from Mother's Kitchen - Hannah Kroeger) We love Nourishing Traditions so much, we've decided to host a live cook-up on zoom of three of its recipes. This interactive event is available free to Patrons of Ancestral Kitchen Podcast - they can come on live or download it (in audio or video format) at any time in the future by accessing our exclusive-to-patrons conent feed. If you would like to come join, check below for more details: If you love what we're doing, we'd love you to be part of our http://patreon.com/ancestralkitchenpodcast (Patreon community!) For $9 a month (or equivalent in your currency) you'll be helping us with the costs of recording, editing and putting this work into the world. And you'll get to be part of our world on a deeper level - we've got a monthly intimate patron-exclusive podcast called Kitchen Table Chats and we're also sharing cooking classes, extra interviews and much more. Check out http://patreon.com/ancestralkitchenpodcast (www.patreon.com/ancestralkitchenpodcast) for all the details! Let's continue the conversation. Come find us on Instagram! Andrea is at http://instagram.com/farmandhearth (Farm and Hearth) Alison is at http://instagram.com/ancestral_kitchen (Ancestral Kitchen) The podcast is at http://www.instagram.com/ancestralkitchenpodcast/ (Ancestral Kitchen Podcast) Original Music, Episode Mixing and Post-Production by http://robertmichaelkay.com/ (Robert Michael Kay)

On this week's episode of The FORBcast, we have an interview with Hawa Hassan, a refugee from Kenya who is now studying nursing at the University of Utah. Hawa discusses what it was like to be born in a refugee camp, immigrate to the United States, and how it feels to be a religious minority in her everyday life. Thank you for listening to The FORBcast, presented by Bellwether International and hosted by Brenna Christen-Server. Please rate, review, subscribe, and send this episode to someone who you think would find it interesting. Send any questions, comments, or corrections to brenna@bellwetherngo.org. You can join us in the fight for freedom of religion or belief by visiting our website, https://www.bellwetherngo.org/

[REBROADCAST FROM NOVEMBER 10, 2020]Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.   ndizi Kaanga (FRIED PLANTAINS)  As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.   SERVES 4 3 tablespoons unsalted butter (or ghee) 2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal 2 tablespoons freshly squeezed lemon juice ½ teaspoon kosher salt Pinch of freshly grated nutmeg Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute. Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving.

Host Camilla Marcus of west~bourne talks about telling stories with intention and integrity with culinary triple threat chef-recipe developer-entrepreneur Hawa Hassan of Basbaas. FUTURE OF WOMEN is so excited to be launching our newest platform for elevating and celebrating women's voices: a lineup of FUTURE OF WOMEN Podcast miniseries on various topics from culinary to music to sex and beyond, guest hosted by leading women in each industry. Up first: Culinary with Camilla Marcus of west~bourne. Join us as Camilla speaks with five incredible women across the culinary industry. Episodes air every Tuesday.

If you’re not already a devotee of Julia Turshen and her cookbooks—her latest, Simply Julia, is out next week!—well, consider this your initiation into the fan club. We’re talking with her about “healthy” and “comfort”—loaded food words, for certain!—and because we’re geniuses who knew this topic would make us hungry, we’re starting things off with a snack taste test.   Ready for our chip chat? We’re chomping on Annie Chun’s Seaweed Crisps Go-Chu-Jang (perhaps with this miso dip), Beanfields Vegan Cracklins Chile Limón (not to be confused with Snacklins), and Lesser Evil Power Curls Fiery Hot (see also: its Paleo Puff cousin).   Julia Turshen’s cookbooks—collect ‘em all: Simply Julia (her new hit), Small Victories, Now & Again, and Feed the Resistance. She’s also co-written gems like In Bibi’s Kitchen, with Hawa Hassan, and The Hot Bread Kitchen Cookbook, with Jessamyn Waldman Rodriguez.   Dive into her Equity at the Table database project and her Keep Calm and Cook On podcast, too.   A few of Julia’s favorite people in food: Mavis-Jay Sanders and Sicily Sierra Johnson, who run Food + People, Pati Jinich, who hosts the PBS cooking show Pati’s Mexican Table, and Yewande Komolafe, whose recipes Julia trusts always.   Keep in touch! You can get us at 833-632-5463, podcast@athingortwohq.com, and/or @athingortwohq.    Try COOLA for sunscreen and, now, organic skincare. Get 10% off with the code ATHINGORTWO. Design something stand-out with Projector. It’s free to sign up and use! Download Best Fiends for free today from the Apple App Store or Google Play. Look into Upstart to tackle your credit and see if you can lower your monthly payments. YAY.   Produced by Dear Media

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'In Bibi's Kitchen' by Hawa Hassan and Julia Turshen. We also chat about our biggest kitchen fails / disasters. Of course, there's a lame food joke too! You can purchase the book here: https://amzn.to/35R39eN --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea—do you know the predominant flavors of the eight countries that make up the backbone of the spice trade? Likely not. Hawa Hassan and co-author Julia Turshen are changing that through their book, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. This hour: a conversation with Hawa Hassan. The Somali-born cook, entrepreneur, and now cookbook author shares recipes from the book as well as a bit of her own journey from child refugee in Kenya to small-batch sauce maker in Brooklyn. What do we mean when we talk about global cuisine? It's time to add African cooking and flavors to the conversation. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guest: Hawa Hassan – Entrepreneur and author of In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. Featured Recipes: Sukuma Wiki (Greens and Tomatoes) Zanzibar Pilau (Rice Pilaf) Kicha Fit Fit (Torn Flatbread with Spiced Yogurt) Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Your pod docents bring back What's Happening What's Up to discuss Olivia Rodrigo's huge hit "Driver's License". Then they recommend things such as: the Gamestop short squeeze, the magic show "In and Of Itself", movies such as: Wolfwalkers, The Sound of Metal, and Bacurau, and checking out cookbooks from the library (like: In Bibi's Kitchen by Hawa Hassan and East by Meera Sodha).

Your pod docents bring back What's Happening What's Up to discuss Olivia Rodrigo's huge hit "Driver's License". Then they recommend things such as: the Gamestop short squeeze, the magic show "In and Of Itself", movies such as: Wolfwalkers, The Sound of Metal, and Bacurau, and checking out cookbooks from the library (like: In Bibi's Kitchen by Hawa Hassan and East by Meera Sodha).

Your pod docents bring back What's Happening What's Up to discuss Olivia Rodrigo's huge hit "Driver's License". Then they recommend things such as: the Gamestop short squeeze, the magic show "In and Of Itself", movies such as: Wolfwalkers, The Sound of Metal, and Bacurau, and checking out cookbooks from the library (like: In Bibi's Kitchen by Hawa Hassan and East by Meera Sodha).

Nothing makes you feel quite as warm, fuzzy, and cozy as eating some of your comfort foods from childhood. What is it about these meals that is so magical? How can they bring us meaning and connection even across oceans and decades? Hawa Hassan has spent her life exploring the magical power of family memories and recipes. She turned this experience into a marvellous cookbook called “In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean.” In it, she shares the recipes of 8 African grandmothers and writes a moving and delicious love letter to African food that’s also a thought-provoking testament to the universal power of family recipes. We're chatting food, family, spices, and more with Hawa! Episode Show Notes:Learn more about Hawa on her Instagram and be sure to check out her amazing cookbook.Our photo of Hawa comes from photographer Khadija M. Farah. Hawa also has an incredible line of hot sauces called Basbaass. Some of Hawa's go-to spices to have you your pantry to make Somali food are: cardamon, cumin, cinnamon, cloves, and black pepper. Hawa is also a big fan of Xawaash, a Yemeni spice blend that Hawa often calls the "Garam Masala of Somali cuisine." Learn how to make Hawa's Suugo Suqaar, a delicious Somali take on pasta sauce. Hawa's go-to karaoke song is "Man! I Feel Like A Woman!" by Shania Twain.

[REBROADCAST FROM NOVEMBER 10, 2020] Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, discusses her cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.   ndizi Kaanga (FRIED PLANTAINS)  As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.   SERVES 4 3 tablespoons unsalted butter (or ghee) 2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal 2 tablespoons freshly squeezed lemon juice ½ teaspoon kosher salt Pinch of freshly grated nutmeg Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute. Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving.

Hawa Hassan, author, entrepreneur and champion of community, discusses her path from refugee to model to business owner. Says Hassan: "I really double down on being resilient, but also being soft, letting things happen to me, feeling them and then adjusting accordingly. There's something to be said for people who are able to pick themselves up and carry on. And I think that's what the American Dream used to be." Listen in to hear Hawa discuss her new cookbook "In Bibi's Kitchen" and the power of perspective.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

This week, we're excited to welcome Hawa Hassan to Salt + Spine, the podcast on stories behind cookbooks.Hawa is the founder and CEO of Basbaas Sauce, a selection of condiments that are inspired by Somalia, the country where she was born. Hawa left Somalia with her family in the midst of the country’s civil war: first to a refugee camp and then to the U.S. She built a life in America, including a modeling career, and 15 years later, she reunited with her family for the first time. Through it all was food — the family foods she remembers from her childhood, the 7/11 snacks she’d pick up in Seattle, the dinner parties she’d host in New York City.And now, her first cookbook. Hawa joined us to talk about her first cookbook, In Bibi’s Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries that Touch the Indian Ocean. Co-authored with Salt + Spine friend Julia Turshen, the book introduces us to bibis (grandmother in Swahili) up and down the East African coast — from Somalia to Kenya to Mozambique to Madagascar. You’ll find heartwarming interviews with bibis from these eight countries and learn about the culinary histories of their families and their countries. And of course, recipes: 75 dishes that are both enticing and full of meaning. Hawa writes, “This isn’t just any old book with fun ideas of what to make for dinner (though you should make the recipes—they’re great!). It’s also a collection of stories about war, loss, migration, refuge, and sanctuary. It’s a book about families and their connections to home.”There are few cookbooks by major publishers today that focus on African cuisine — a glaring hole in the industry we discuss in this episode — and it’s powerful and inspiring to see these stories and recipes captured in In Bibi’s Kitchen. Hawa joined us remotely to talk about her life and career, creating this new book, and more. And of course, we’re playing a culinary game with Hawa — and we have featured recipes from In Bibi’s Kitchen for you to try at home. See acast.com/privacy for privacy and opt-out information.

This week, we’ve stories of how Thanksgiving looks for Americans from all over the world - Vietnam, Mexico, and Somalia. And America’s Test Kitchen helps us downsize this years menu.

As the nation heads down a road of recovery, Good Food looks at healing, which is at the center of the new film, “Gather.” Director Sanjay Rawal opens the film with a quote from Crazy Horse of the Oglala Lakota Nation: “The Red Nation shall rise again and it shall be a blessing for a sick world, a world filled with broken promises, selfishness and separations, a world longing for light again.” Rawal discusses a growing movement of Native Americans working to reconnect with their spiritual and cultural identity. Somali chef Hawa Hassan pays homage to the matriarchal cooking of eight African nations. Lisa Held reports on how policy changes under the Trump administration has reshaped farming and food. Rashida Holmes is serving Caribbean cuisine in the Arts District. Plus, jujubes are in season and at the farmer’s market.

Hawa Hassan, the Brooklyn-based founder and CEO of the Somali hot sauce line Basbaas, joins us to discuss her new cookbook, In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean. The book draws on the recipes and stories of bibis -- Swahili for grandmothers -- from eight African nations that touch the Indian Ocean.   ndizi Kaanga (FRIED PLANTAINS)  As Ma Vicky taught us, plantains are a huge part of Tanzanian cooking, and there are tons of varietals and different ways of preparing each. These simple fried plantains are best made with bright yellow plantains that are somewhere in between the firm, starchy-green under- ripe plantains and the super-soft, super-sweet, almost-black overripe plantains. Fried in a little butter (or ghee) and finished with a splash of fresh lemon juice and a sprinkle of both salt and nutmeg, these plantains ride the line between sweet and savory. Serve on their own for a snack or alongside Zanzibar Pilau (Rice Pilaf, page XX), cooked vegetables, and grilled meat or fish for a complete meal. You could even sprinkle them with a bit of brown sugar as they cook, finish them with a splash of rum, and serve with vanilla ice cream for a Tanzanian version of bananas foster.   SERVES 4 3 tablespoons unsalted butter (or ghee) 2 large yellow plantains, peeled and cut into 1-inch-thick pieces on the diagonal 2 tablespoons freshly squeezed lemon juice ½ teaspoon kosher salt Pinch of freshly grated nutmeg Place the butter in a large nonstick skillet set over medium- high heat. Once the butter has melted, add the plantain pieces and cook until dark brown on the undersides, about 2 minutes. Carefully turn each plantain and cook just until the second sides are lightly browned, about another minute. Transfer the plantains, cut sides up, to a serving platter and drizzle with the lemon juice and sprinkle with the salt and nutmeg. Serve immediately. Leftovers can be stored in a container in the refrigerator for up to a few days and warmed in a skillet before serving.

This new cookbook invites readers into the kitchens of East African grandmothers, who share their stories through recipes. We chat with the author, Hawa Hassan, about how her own story led to the book’s creation, and the community that made it possible. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Overwhelmed by cooking but still want to enjoy flavorful meals at home? Today we’ll be talking about throw-together quarantine meals for nourishment and flavor. We also talk with Hawa Hassan, the founder of Basbaas Sauce and author of In Bibi’s Kitchen, about what she’s been cooking during quarantine and her favorite key ingredients for flavor. In This Episode We’ll Cover: • Throw together quarantine meals for nourishment • How Hawa came into the food and entrepreneurship world • Hawa’s experiences being a black woman in food • Key ingredients for flavor in Somali cooking & MORE!  3 Ways You Can Support This Podcast: • Rate • Review• Support our sponsors using our unique ‘HOOKUP’ codes below HOOKUP CODES:  • Simplemills.com and use code HEAVEN20 for 20% off purchase • www.foragerproject.com For our resources and shownotes, visit foodheavenmadeeasy.com/podcast. Produced by Dear Media

If you're an avid reader or home chef, you've likely seen In Bibi's Kitchen on many of the year's most anticipated book lists. The cookbook is filled with recipes from eight African countries that border the Indian Ocean and stories from 24 grandmothers, and brings a new narrative to the table, one that Somali author, sauce maven, and former model Hawa Hassan is honored (if not a little overwhelmed) to share. “I was telling these new stories—I was expected to carry these stories—and I didn't know I could," she says on this week's episode. "I lived somewhere between inspiration and fear a lot of last year.” That self-imposed pressure has paid off. Her book launched earlier this week, so we sat down to hear about her time with those bibis and what it was like to create a cookbook written and photographed exclusively by women and featuring recipes crafted exclusively by women, based everywhere from New York City to Comoros.  Order In Bibi's Kitchen: https://fave.co/3gnIVLA Read a full transcription of the episode: www.cntraveler.com/story/how-hawa-hassan-built-a-cookbook-around-east-african-grandmothers Follow Hawa: @hawahassan Follow Meredith: @ohheytheremere Follow Lale: @lalehannah Follow Women Who Travel: @womenwhotravel All products featured on Condé Nast Traveler are independently selected by our editors. If you buy something through our retail links, we may earn an affiliate commission. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In Bibi’s KitchenBy Hawa Hassan with Julia Turshen Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase, she's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Hawa Hassan: My name is Hawa Hassan, and I'm here to chat about my new cookbook In Bibi's Kitchen.Suzy Chase: If you like this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book now on with the show. So your cookbook is based on recipes and stories from the kitchens of Bibi's. What does the term Bibi mean?Hawa Hassan: So Bibi is the word for grandmother in Swahili, which is the most spoken language on the Indian ocean. On the African side of it.Suzy Chase: Give us a little overview of the cookbook with the eight countries that border the Indian ocean and how you came up with this concept.Hawa Hassan: Well, In Bibi's Kitchen is meant to be an exploration of recipes and stories through food. It's intended on keeping conversations from our matriarchies, which are our Grandmothers. I spent a long time trying to figure out how to make foods from home. So how do I cook Somali cuisine when I've never been shared written recipes? And when I originally got into the food industry, I knew that along the timeline of me making condiments and you know, who knew what else I'd go on to do. But I knew the one thing I really wanted to do was do as I'd often done, which was speak to women who were older than me, about what they were cooking. It's rare that I got to ask even my own grandmother. What inspires you? What are you most proud of when you look back? Um, so it's really just their stories and their words and their recipes that are in this book and are the backbone of In Bibi's Kitchen.Suzy Chase: So describe the complicated content process. How did you go about testing these recipes?Hawa Hassan: Originally? When we approached the Bibi's, we knew that we wouldn't get a full recipe from someone. So what we did is we used my iPhone to record. We used Skype to record, we used what's app to record. So it was a lot of recording, a lot of just watching. Was it a pinch? Was it a heavy pinch? Was it a can of coconut milk? That's how we got there.Suzy Chase: How long did that take to examine what they were doing and then get it down on paper?Hawa Hassan: Honestly, not long at all. I think the thing that we were most concerned about was just making sure that the recipes were true to what the Bibi's did you even got the feel for the recipe when you were in their company.Suzy Chase: So if you really examine it, this is an old fashioned cookbook that has nothing to do with trends.Hawa Hassan: Absolutely. Our intent was not to talk about what's new and next, but to really focus on how do we preserve these stories? How do we tell big stories from women who inspire us through recipes?Suzy Chase: Tell me about where you grew up and your early life growing up.Hawa Hassan: I was born in Somalia, in a city called Mogidishu in the late eighties. In 1991, Somalia was experiencing civil war. And so in the midst of that, my family and I packed up moving to Kenya. And after the first year of being there, my mother was presented with an opportunity to have myself accompany a group of people who were moving to Seattle, Washington. And so with the hope of them joining me, my mother sent me ahead. I ended up living with this group of Somali people for quite some time in Seattle. Sponsorship, never came through for my family and ultimately they ended up relocating to Norway and Oslo in Norway, and now they live there. They'd been there for a little over 20 years and that's where I call home. But yeah, we were separated for quite some time because they didn't have the capacity to come in the mid-nineties.Suzy Chase: Since you were separated from your mom for so many years at such a young age, do certain recipes help bring back fond memories of your whole family being together?Hawa Hassan: Oh, absolutely. I mean the Somali chapter is really, an ode to my mother. I think I keep having this conversation in telling people that so much isn't about what we're cooking, but the smell of the spices. And so our Xawaash is what, you know, I could be anywhere in the world and if I smell cinnamon toasting, I'm like, oh my God, it smells like my mom's house.Suzy Chase: The other night, I made your recipe for Somali beef stew on page 93 and the Xawaash spice mix on page 74. Can you describe the Xawaash spice mix?Hawa Hassan: Yeah. Xawaash is a bunch of warm spices put together. The word Xawaash comes from Yemen, but Xawaash for Somalis is really inspired by the Indian Ocean. So it's, cardamom cumin, cinnamon, whole cloves. You toast all of these together. You grind them together. Then you toss in some turmeric, stir it all together, all of the flavors really dance off of each other making your dish just warm and sweet, but then yet savory. And I think that really speaks to Somali cuisine and not just Somalia, but most of the country along the Indian ocean in that our foods are really focused on, warm spices and not sour spices. And so it adds to our food in that way.Suzy Chase: So of all the countries on the entire African continent, Somalia has the longest coastline at the tip of the horn of Africa. You featured Ma Halima and she lives in Minneapolis. Can you tell us a little bit about her?Hawa Hassan: So Ma Halima is a woman that I met in Minnesota. She's someone whose story is just as wide as the continent is. She had lived in Saudi Arabia, had been born Ethiopia. I had grown up in Somalia, had moved to Minnesota, her husband and her children put her kids through school. But Ma Halima used to have a restaurant in Minnesota. She's what all Somali women are for me, boisterous a little direct, loving, inclusive. She just welcomed us with open arms, myself and Victoria who actually shot that day for us.Hawa Hassan: What's one takeaway that you learned from the women that you interviewed for this cookbook,Hawa Hassan: That nothing is permanent. That life is about heaps and flows and not to get too attached. I really walked away having a greater sense of what purpose meant and how I could better use time. And that was from just sitting around in their kitchens outside or inside having those conversations and interviewing them.Suzy Chase: You brought up a really interesting point, the void in the book market for cookbooks that feature African food. Can you talk a little bit about that?Hawa Hassan: You know, Africa is 54 countries from my perspective, the way that Africa has been written about is that it's one country. And the way that stories are shared about Africa is as it's one place and Africa is not a country, Africa is a continent. And for me, what was my main inspiration outside of speaking to women was to really use the opportunity of being given a book deal, to introduce eight countries. And what better way to use the Indian ocean as a thread, right? Because what I want to do anyways is to demystify that Africa is far away and the foods of Africa are hard to cook and it's still such a mystery to so many people.Suzy Chase: So on that note, I'm glad you brought up the fact that so many cookbooks are written and photographed by people who aren't from that place. I guess it's maybe an offshoot of cultural appropriation?Hawa Hassan: I think it depends right? What the context is. I think anyone can write foods from wherever they enjoy writing them from, but it's just, what is the intent behind it? And how are you being homage to that culture? And are you acknowledging that these foods do not belong to you, but to someone else and then like, is there someone else better than you to tell that story? That's closer to the story, right? So I, I really want to get away from the idea that people can't make foods from other places, because I think that would be a disservice to everyone who enjoys food, but we should start getting closer to the idea of who is telling these stories. What perspective are they telling them from? Is there someone closer to the story that can tell the storySuzy Chase: Now to my segment called Last Night's Dinner, where I'm dying to hear this, so what did you have last night for dinner?Hawa Hassan: So I had miso salmon on a bed of white rice and I shared this with my partner. I don't want you to think I had all of this myself. And we had a half of a chicken, on pureed potatoes and kale salad from Walter's in my neighborhood.Suzy Chase: I thought you were going to say peanuts cause you just got off a flight.Hawa Hassan: No!Suzy Chase: I thought you're going to be like... A diet Coke and some peanuts.Hawa Hassan: No. So I got home late last night and then he ordered it. And then I had a glass of Chenin Blanc from South Africa.Suzy Chase: Oh, nice. Perfect.Hawa Hassan: Yeah. They're not serving food or anything on airplanes anymore, so that's okay for me.Suzy Chase: Yeah, that's fine. Where can we find you on the web and social media?Hawa Hassan: My company Basbaas is available at basbaassauces.com. And I am available @HawaHassan on Instagram and you can follow Basbaas Sauces on IG if you want as well.Suzy Chase: So I saw you like three years ago, speaking at Dean and DeLuca and I bought my first jar of Basbaas there.Hawa Hassan: Tou were an early, early adopter. Exactly. That was when we had the bad branding and everything. Thank you.Suzy Chase: Where can we find it? Just on the website?Hawa Hassan: Yeah. So right now we're focusing all of our attention on direct to consumer, but stay tuned because we've got more flavors coming, a new design coming, and hopefully we'll continue to create condiments from the continent.Suzy Chase: This cookbook brings home the fact that we all speak the language of food. Thanks so much Hawa for coming on Cookery by the Book podcast.Hawa Hassan: Thank you so much for having me. I really appreciate you. This is fun.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Dave and Chris are joined by Basbaas CEO Hawa Hassan to discuss introducing the larger American audience to East African cuisine (1:17) before debating their five favorite condiments (31:02). You can preorder Hawa’s book ‘In Bibi’s Kitchen’ wherever books are sold.

Hawa Hassan, CEO of Basbaas Somali Foods, talks about her work to promote African cuisines here in the U.S. and her new cookbook, “In Bibi’s Kitchen.” She also has a frank discussion of her work with Bon Appetit’s Test Kitchen, which she says used her image to uphold the illusion of diversity while not affording her the respect she deserved. | Get full Chronicle access: sfchronicle.com/pod  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hawa Hassan is the Founder and CEO of Basbaas Condiments. The word basbaas comes from the Somali term for chili. Her products are inspired by the Somali staples that she would cook with her family. Follow her for beautiful cooking and sauce making content on her twitter or instagram pages. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

This week, Healthyish is taking over the podcast with their Guide to Being Alone. First up, Healthyish editor Amanda Shapiro interviews associate editor Christina Chaey about the smart strategies she's developed in shopping and cooking for herself. After that, Amanda calls contributor Hawa Hassan, who has been quarantining alone while still serving her community. She's been organizing local volunteers to make and deliver meals to Brooklyn hospital workers. Finally, author Scaachi Koul reads an essay she wrote about how much she misses eating alone at restaurants—and how that made her feel physically full and emotionally replenished. Read the full the guide here: The Healthyish Guide to Being Alone Learn more about your ad choices. Visit megaphone.fm/adchoices

Hawa Hassan is the Founder and CEO of Basbaas Sauce, a line of condiments inspired by her country of origin, Somalia. Born in the capital city of Mogadishu, Hawa came to the U.S. as a refugee at the age of 7. After a successful career as a model, Hawa started Basbaas. On this episode of In the Sauce, Hawa tells Alison her incredible story and they discuss the ups and downs of, you guessed it, being in the sauce. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate In The Sauce is powered by Simplecast.

Hawa Hassan (of Basbaas, a line of Somali condiments) and Beth Linskey (formerly of Beth's Farm Kitchen) join Julia for a conversation about friendship and mentorship and how both can transcend age, race, and place. Hawa started her company Basbaas because she wanted to shift the narrative about being Somali. In her words, “What could be a better way to do that than through food?” To get her company off the ground, she enlisted her mentor Beth. Beth is the creator of the New York-based jam company Beth’s Farm Kitchen, which she founded in 1981. She ran the company for 35 years before selling it in 2016. While it's been noted that mentorship helps drive success, but we don’t hear enough about how people find their mentors or what the mentors themselves get out of the relationship. In sharing some insights about their relationship, Hawa and Beth show us a really beautiful example of what mentorship can look like. It’s not just good for business, it’s also good for humanity. The show also includes answers to listeners' questions and a shoutout to ZanaAfrica Foundation. To purchase Hawa's sauces, head here. For more about Julia Turshen and her work, head here.

When you cook, you're telling a story -- but in the food industry, some voices have typically gone unheard. We speak with two activists, Julia Turshen and Hawa Hassan, who are working to give those voices a platform and help connect us all through food. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Born in Somalia, Hawa Hassan's family fled to a refugee camp in Kenya to escape the civil war. When she was only seven years old, Hawa was sent to Seattle to live with a family friend and start a new life in America. On today's episode of Food Without Borders, Hawa speaks about her upbringing as a refugee in the US and how her love of food and search for authentic Somali ingredients inspired her to become the founder and CEO of BasBaas, an authentic line of Somali hot sauces and chutneys made in New York. Food Without Borders is powered by Simplecast

Hawa Hassan is the founder of Basbaas, the only line of Somali hot sauces and chutneys available in the U.S. The products are all natural, gluten free, and vegan. To create Basbaas, Hassan participated in the incubator program at Hot Bread Kitchen, the bakery and social enterprise initiative based in East Harlem. Molly Yeh is a baker, blogger, writer, and farmer living in East Grand Forks, North Dakota. She is the voice behind the popular blog, My Name is Yeh, and has built a following for her unique take on life, love, and food. Molly also graduated from Juilliard and plays percussion in symphonies and orchestras around the world. She lives in North Dakota with her husband and their chickens. Her first book, Molly on the Range: Recipes and Stories from An Unlikely Life on a Farm, is out now.